Tag Archives: comfort food

Spicy Thai Chili Cucumber Soup



This is a SUPER EASY recipe that I put together while looking for ways to use my home made coconut milk. I didn’t have enough ingredients to make a recipe out of Sarah Fragoso’s new book Everyday Paleo: Thai Cuisine, so I decided to just make something up and improvise, while staying a little Thai-Spired. Please adjust the spiciness to your liking. the amount of Thai chili I used produced a pretty strong level of spice, and I used mostly yellow/orange and some green ones. So please adjust according to your own preference. As hot as it was, the flavors were beautifully complimentary, bright, warm, and comforting.

  • 6-7 whole Thai chilies – tops removed
  • 2 cucumbers, sliced thick
  • 1″ piece of fresh ginger, skin removed, and sliced with the peeler into soup
  • 1/4 cup bell pepper and onion slices
  • 2 bunches or more of fresh basil
  • 2 tablespoons lemon juice
  • 1 quart full fat coconut milk
  • 1/4 cup vegetable broth
  • 1-2 tablespoons maple syrup (Optional)

Add all ingredients to a pot and simmer for 15-20 minutes until the vegetables are tender.


From The Pages: Making Everyday Paleo’s Thai Coconut Pancakes


I’m going to tell you something. I love looking at recipes! I love getting inspiration from the many kitchen geniuses out there. The problem is, I just almost never make any of them. Occasionally I’ll take inspiration from something I see, but by the time I get to my kitchen It will usually end up leading me to create something completely different and barely related. They more often help me with things like cooking time, and little prep tricks I wouldn’t think of on my own. Half the time I approach dinner on a total whim and make stuff up as I go, other times I’ll be driving home and get a crazy idea, but rarely rarely do I set out to cook from a recipe. Anyway, one of my biggest influences in the paleo/food blog world, is Sarah Fragoso of Everyday Paleo . Not only do her recipes always look amazing, but she does an AMAZING podcast with Jason Seib (Author of The Paleo Coach
), that I definitely listen to on a regular basis. They are both chock full of awesome information, not only about food, but other essential things that figure into good health (sleep, stress management, proper movement). Anyway, I have her last book Everyday Paleo Around the World: Italian Cuisine
, and it’s just an incredible resource that everyone should have. I really have to utilize the book more….I need to explore the recipes a bit more in-depth…. but beyond the recipes, reading about her experiences in Italy, were probably the best part for me. She’s just a  fantastic author, personality, and a great resource for anyone following the paleo lifestyle and trying to get healthy. That brings me to the point (I have one right)….Very soon she is coming out with the second book in the series, Everyday Paleo: Thai Cuisine
, and I am SO very excited….I LOVE Thai Food!  I highly suggest you go pre-order your copy of it now….because I’m super psyched for it to come out and I’m pretty sure the food is going to be wicked good.

Oh right, food….that photo at the top. Well, Sarah posted THIS sneak peek recipe on her blog, and they looked awesome, so I had to try them. It was fate, I even had all the ingredients in my pantry….well almost. I THOUGHT I had arrowroot flour, but apparently I ran out. Unfortunately It was too late to go out to the store, and I was already committed with half the ingredients already in bowls, So I just improvised and doubled up on the coconut flour. Everything else was exact to her recipe. Do you realize how rare it is for me to follow a recipe!! So glad I did because Holy Guacamole Yum! These were so awesome. They were almost like pancake cookies. They were so easy to make, and the sweetness from the coconut and the maple syrup was just enough where I didn’t feel toooooo guilty. I served them as a side to go with this curry, pineapple, peppers & onions, chicken thingy majiggy I made for dinner, and they were perfect. I ate a few by themselves, but then I put one at the bottom of my bowl to sop up the juices of my chicken dish, and it worked awesome for that too. Easy Peasy and Delicious…. Sarah Fragoso Rocks!

Here they are cooking, right before I flipped them 🙂



Bacon Apple Chicken Skewers


I’ve been using a lot of bacon lately….I think I have a bacon problem. Not really, It’s just been in the house since I can get both Applegate Turkey Bacon and Applegate Sunday Bacon in three packs at BJ’s (They also have their hot dogs…. win!). Anyway, I’ve been experimenting with wrapping things in bacon, because I’m not used to having so much bacon in the house. Actually it’s calmed down a bit…but I was kind of getting crazy for a second. So, in that direction, I decided to wrap some chicken in bacon and make kabobs…because I like food on sticks. I think I was having flashbacks to my birthday at Luso’s and the rodizio, because there was definitely some bacon wrapped chicken, and it was amazing. Kabobs are some of the easiest, and most satisfying foods. I kept it simple and added earthy mushrooms, and the sweetness of apple. I also used chicken thighs instead of breasts, I like the richer buttery flavor they lend to the pairing.


  • Chicken Thighs, Boneless/Skinless [Cut into chunks and marinated in coconut aminos, sage, cinnamon, allspice]
  • Apples
  • Mushrooms
  • Bacon (Turkey, Beef, or Pork…Pick your poison – US Wellness for WLC compliant bacon)

That’s it – Pretty easy as far as ingredients go. While you’re getting the mushrooms and apples ready, have your chicken cut up and marinating in a bowl. Then just halve or quarter your mushrooms, and cut your apples into fairly large chunks. Then, get ready to skewer things!!!

  1. Heat oven to 400 degrees
  2. Arrange kabobs in a glass pan. You can even probably arrange them horizontally, so that the skewers are resting on the sides. This will keep them up out of the drippings and help the bacon crisp more.
  3. Bake for 15 min then flip
  4. Bake for another 25 min, Then drop the temperature to 350 degrees and let cook another 10 min or so.
Before Cooking - I didn't realize until after cooking that If I arranged them all sideways, they would have not only fit, but all have been suspended and not sitting in the pan... *sigh* passing my wisdom to you :P

Before Cooking – I didn’t realize until after cooking that If I arranged them all sideways, they would have not only fit, but all have been suspended and not sitting in the pan… *sigh* passing my wisdom to you 😛


Butternut Squash and Root Celebration



Here is a super easy and flavorful side dish. For a vegetarian option, omit the turkey bacon. You can also use regular pork bacon, but I tend to use Applegate Turkey Bacon because Mike doesn’t eat pork. Once again, the food processor (Yay Ninja) comes in super handy, and makes all the chopping a breeze. Just a little peeling and light chopping, and then the food processor, makes this a quick side dish for a busy weeknight.


  • 1/2 a Butternut Squash Cubed
  • 1 Sweet Potato Cubed
  • 2 Carrot
  • 1 Parsnips
  • 4 Stalks Celery
  • 1 Onion
  • 6-7 Cloves Garlic
  • 3 Tbsp Coconut Oil
  • 1/4 cup Light Coconut Milk
  • Rosemary, Thyme, Sage, Salt
  • 3 slices Applegate Turkey Bacon


  1. Add all the vegetables to a food processor and pulse until they form small-medium cubes. You might have to do this in a few batches, depending on the size of your food processor.
  2. Melt coconut oil in a pan over medium-medium high heat and add the veggie medley, as well as the coconut milk, and seasonings. Stir and cover.
  3. After a few minutes add the Turkey Bacon, breaking it up into small pieces with your hands.
  4. Cook, Stirring occasionally, until everything is cooked through and tender.

Paleo Meat Pie


I guess this is my version of meatloaf. I was looking for something simple to do with 3 lbs of meat, to ensure tastiness and leftovers! Some people think you need breadcrumbs for meatloaf, but really, that’s just filler to take away from the main star – meat! It’s totally unnecessary to add flour or breadcrumbs. You CAN add nutritionally dense ingredients like veggies, eggs, or coconut milk – which is what I did.  Anyway, this gluten-free, grain free, hunk of meat, is a relatively easy preparation, and full of flavor and nutritional punch.

  • 3 lbs ground beef 75% lean
  • 6 eggs
  • 1/4 cup coconut milk
  • 2-3 cups sliced mushrooms (Trader Joe’s has a great frozen mushroom medley, I used 1/2 bag)
  • 2-3 TBsp rosemary
  • 1 tsp allspice
  • 2 TBsp black pepper
  • Sea salt
  • 4-5 TBsp strained tomato
  • 2-3 TBsp coconut aminos

In a large bowl, mix together everything but the strained tomato and coconut aminos. Kneed like dough, mix with your fingers, and make sure everything is well combined.

Line a 9×17 pan with parchment paper and press the meat evenly in the pan.

Bake in the oven, preheated to 375, for 45 minutes.

Remove from the oven, sprinkle the coconut aminos over the meatloaf, and spoon and spread a thin layer of strained tomato over as well.

Return to the oven for another 15-20 minutes.

Cut into squares and serve.

Quick Meal: Chicken and Beef with Swiss Chard and Mushrooms



Sometime’s the super quick things are the best. Sometime’s a simple mixture, causes a magical explosion of goodness in your mouth, and you can’t help but wonder “Really? It was THAT easy?” – I made this on a lazy whim. It was seriously a mixture of me not wanting to cook, and rummaging through the freezer and refrigerator, trying to find enough ingredients to make something healthy, hearty, and sustaining with the possibility of leftovers. This is what I came up with, and it turned out awesome. The mixture of beef and chicken really added something, and I think if it was either one or the other, it wouldn’t have the same magic.


  • 2 tablespoons coconut oil
  • 1 lb ground beef
  • 6 boneless chicken thigh filets, about 2 lbs, cut into chunks.
  • 2 cups shiitake mushrooms, sliced
  • 1 cup baby bella mushrooms, sliced
  • 1 package, or 3-4 cups chopped rainbow swiss chard
  • 2  tablespoons ground ginger (a generous amount, doesn’t have to be exact)
  • 1/8 cup coconut aminos (or a couple of good, generous shakes)
  • a few good shakes of allspice

 Melt the coconut oil in a pan over medium heat. Add all the ingredients except for the chard and cover. Stir occasionally to break up the ground beef and disperse the chicken. Once the meat is about 75% cooked, add the chard and cover. Once it wilts and cooks down, stir to combine. Once the meat and chicken is cooked through, remove from heat and serve.

Paleo Corned Beef and Cabbage (Home Brined)


It’s Saint Patrick’s day weekend, and while drafts of recipes are piling up, waiting for me to finish, I thought I’d give you a heads up on a super easy corned beef and cabbage recipe. The meat is pull apart tender, and while it is not as strong as the pre-seasoned, loaded with junk, store-bought ones, it’s delicious and something your whole family can feel good about eating.

The brisket, was between 4 and 5 lbs and from US Wellness Meats and I largely followed Against All Grain‘s recipe for the brine (and instructions on cooking), though I only left mine in the brine for 2 days. Mine was a combination of

  • salt
  • cinnamon
  • allspice
  • mustard seeds
  • cloves
  • black pepper
  • juniper berries
  • bay leaves
  • ground ginger

To make the actual corned beef and cabbage, I put the brined brisket in a large stock pot. I added 1 Quart of “Cabbage Broth” that I had frozen from last time I made corned beef, so you can use water, chicken broth, vegetable broth, or anything you have on hand. I also added aboout 6-8 cups of water, enough to cover the brisket with about an inch. I added the same seasonings from above, excluding the salt and cloves. Then I covered, and brought to a boil. In the meantime, I peeled, chopped, and added 3 large carrots, 4-6 stalks of celery, 2 onions, and 5 cloves of garlic to the pot. Once it came to a boil, I lowered the heat and let it simmer 3 1/2 hours.

To finish, I cored and quartered a head of cabbage, and added it to the pot, as well as about 2 cups of extra water. I covered the pot and let it simmer about 45 minutes longer until the cabbage was soft and tender.

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