Hash-tags & Sweet Potato Bites

Gluten, Dairy, Nut, Egg, Soy and Refined Sugar Free! I think I am the only one left on the planet that has yet to catch on to the hash-tag thing. My reasoning, at first was because it was a “Twitter … Continue reading


Roasted Broccoli

Gluten, Grain, Diry, Egg, Nut, Soy & Refined Sugar free!

This is it. The recipe that  got my almost 2 year old to FINALLY eat his veggies! I was so beyond happy that I finally won the good fight! No need to get into crazy details so here it goes…

Let me know if you try and have a success like I did!

xoxo Jenn

Roasted Broccoli
Preheat oven to 375

1 head broccoli 
1-2 T seasoned "butter" spread


Wash and dry broccoli thoroughly
Cut stems off broccoli and rub completely with melted spread
Bake on a cookie sheet for 20 minutes- watching and stirring 
occasionally so they don't burn
Remove from oven and enjoy!

Roasted Acorn Squash

Gluten, Dairy, Egg, Nut, Soy & Refined Sugar Free! I am used to raves about spaghetti squash and all its’ fabulousness, but this sister squash is also another winner in my book! Let me introduce you- if you haven’t been … Continue reading


Roasted Cauliflower Tots

What a great “pop in your mouth” appetizer!!  Nothing fried, nothing battered, nothing processed and best of all…not lacking in taste! Because cauliflower is one of the veggies that tend to be lower on the pesticide list, this makes for a cheap {only $1-something per head} and healthy, allergy-free snack— or side dish, or appetizer… you choose ;).

What’cha need:

1 head of cauliflower

1 T coconut oil

sea salt



  • cut cauliflower off of stalk  and into bite size pieces
  • place into a salad spinner- rinse well- then spin off any excess water
  • drizzle melted coconut oil over top of the florets and then spin again to disperse oil
  • pour onto baking sheet and season
  • cook  400 for 40-60 minutes (depending on the texture you want)–center rack-  flipping every 20 minutes

We love these dipped in Blueberry Ketchup! They go well with most meals but usually end up a side dish to burgers at my house 🙂 Enjoy!


A N.C. Inspired Paleo BBQ Sauce

BBQ Shredded Chicken

BBQ Shredded Chicken

A North Carolina inspired BBQ sauce:

We wanted something a little different to jazz things up so I decided to play around with trying to make some BBQ sauce. This is a hard one to share because so many people are picky about their BBQ sauce and I am far from an expert! I gave it a try though, and both the hubs and the tiny tot loved it so for me… it’s a win! It has a sweet {from the coconut} and tangy {from the vinegar} taste to it. The original recipe I made needed a little more water in the end {I think} so without making it again I just added more water to this recipe and if it needs more {depending on the texture you are looking for} then by all means add it in!! Although many N.C. BBQ sauces are pretty runny and this one is a little thicker, it still offers that tangy vinegar taste! I have always been a fan of thicker sauces so for me..well.. I was pretty pleased! Let me know what ya think in the comment section below {but if you’re not a fan, please go easy on me! TIA!}



1 can tomato paste

1 sweet onion pureed {used the baby bullet on this one}

1 clove garlic minced

5T apple cider vinegar

1/4 cup organic coconut palm sugar

3 T coconut oil

2 T honey

3/4 cup water

1/4 t cinnamon

1t smoked paprika

1/2 t pepper


-heat oil in pan over medium

-add lightly pureed onion and garlic, stir

-once browned add the remainder of your ingredients

-stir and let simmer for 30 minutes, stirring occasionally

-remove from heat and serve

I stored the rest of mine in a mason jar in the fridge! We had BBQ baked chicken the first night {yum} and on night two we had shredded BBQ chicken!! Now, we even serve it in a ramekin for Blake to dip his meat in and {ta-da} eating his food has become a little more fun {score!}!


Allergy Free Paleo Stuffing

This was a very good dinner! And I am not just saying that because I cooked it! 😉 I know its not Thanksgiving yet, but I had to start working on this now so I will have it down in … Continue reading


Cauliflower Rice

Ok, so I was probably thinking the same thing you are thinking right now… How on earth do you replace rice with a veggie?! Well folks, it has been done. Of course nothing will taste exactly like brown rice other … Continue reading


Sweet Potato Boats

OHhhhh My! These were a HUGE hit for dinner! — I may overuse the exclamation point in this blog … what’s new, right? I feel like I do this often! But I am a pretty happy person so it just … Continue reading


Slow Cooked Stew Beef

Hello Paleo! I am in L.O.V.E with 100% grassfed stew beef. I usually “soup it up” and make my Sweet Potato Stew, but due to some bad diaper rash from teething we are staying away from acidic foods for a while until bottoms are better. This was my dilemma this weekend when I had nothing but burger and stew beef in the freezer. But, never worry!! This is when it is useful to have a foodie mind intertwine with a creative mind.

Hope this finds you and your family well! Please, tell me what you think! Thanks, Jenn

Introducing, possibly the easiest, yummiest, slow cooker recipe ever:


Slow Cooked Stew Beef

cooking fat -or- coconut oil

1 lb 100% greassfed stew meat– cubed

1 cup carrots- peeled and cut into 1-2 inch chunks

2 cups Organic Red Potatoes- peeled and halved {leave whole if they are small}



Garlic Powder

Onion Powder

Bay Leaf


– Brown stew meat and spices{bay leaf} over medium heat with cooking fat — until all sides are brown–

– Throw all prepared ingredients into a crock pot

– Add 2 Cups of Water

-Add in more spices and stir– be sure the bay leave is somewhat under water

COOK- on High for 3 hours then Low for 2 hours or just until the meat is tender

{Makes 2-3 servings}

–This can also be cooked in a dutch oven in the stove! Cook time is decreased to 2 hours at 350.–



Avocado Salsa

Hey there! I am so in love with this salsa that I am almost positive I could eat it all in one sitting if I let myself!

We put it on our bacon burgers the other day and it was amazing!! We also like it on taco squash, fajitas, or any other Mexican dish you can make:) And Blake LOVES avocado so getting him to eat it is a synch! A fave go-to side dish for a great allergy free, clean eating summer meal! It doesn’t hurt that it’s super easy to make too;)

We don’t keep it in the fridge long… maybe a day, but it usually doesn’t last much longer than that anyways:)


2 Avocado peeled, cored and cut into chunks
1 large tomato(ripe) cut into chunks
3 T red onion minced
1 T cilantro
2 cloves minced garlic
Lime juice from one lime

Mix all ingredients together and chill until ready to eat!!