Archive for the ‘Uncategorized’ Category


When I first started my blog, which feels like ages ago, I was really motivated and I was posting recipes at least once a week. My blog and social media stats were soaring and it was pretty exciting. My health problems were clearing up. I felt better emotionally, mentally and physically. I have to admit though, in the last little while, the novelty of this new chapter in my life faded out a bit.

I think it was because I was also noticing some other changes in my life that I was less than happy about. I had started to avoid social situations quite a bit, mostly so that I wasn’t tempted by foods that used to be a part of my regular diet like grains, dairy, sugar and processed/packaged foods. I had always been a bit of an ‘all or nothing’ type of person but it was getting extreme.

I know that the paleo diet eliminates or treats a lot of my health problems (like acne, eczema, hormone imbalance/PCOS, depression/anxiety, etc) but I got to the point where I just wanted to be normal. For me, the paleo diet ‘out of the box’ wasn’t cutting it for me. I had also started becoming sensitive to nightshade vegetables, eggs, nuts/seeds, and FODMAPs. I started to wish I could eat whatever I wanted and not deal with the unpleasant side effects. It was starting to feel like a lot of work just to make the paleo diet work for me.

The fact is, none of us are “normal”. Everyone has their struggles, diet related or not. I had gotten out of touch with this reality with all the roadblocks I came up against along my healing journey.

I knew I needed to strike a better balance so that I didn’t feel so deprived. In the last few months, I have been experimenting with trying a more balanced lifestyle between strict paleo and the occasional indulgence. Unfortunately when I first tried this, I had some pretty serious binges on junk food. After being so strict for a while, non-paleo foods tasted like crack to me (for lack of a better word)!

It has been tough as I try to find somewhere in the middle that is not too strict but not to lenient, but I am learning not to beat myself up too much if I am really bad one day or one week or even one month. Life can get overwhelming sometimes and it isn’t always possible or realistic to be perfect with your diet. The more I would beat myself for eating too many non-paleo foods, the harder it became to bounce back and get back on track.

Holy shit woman, what is the point of these ramblings?

When people read my blog, I don’t want them to think that I’m always perfect when it comes to this diet. I want them to know that I struggle and sometimes have major setbacks which are tough to overcome. I want them to know that as long as they catch themselves and keep trying, that it is still making a positive difference in their health. Nobody is perfect and I am positive that even the top paleo bloggers out there also have their setbacks and cheat days despite how their blogs might sometimes make it sound super easy.

The paleo diet IS very extreme in comparison to the ‘Standard American Diet (SAD)’ that most people are used to. Let’s face it. But I do still believe in it. I think everybody will have to experiment and find their own version of it that works for them.

I continue to have my struggles with it, but when I look back I can see how much positivity and benefit has come from it. I believe that if you want it bad enough, you can do it.


2 chicken breasts
1/8 – 1/4 cup arrowroot starch/powder
1 egg
1 tsp garlic powder
1 tsp basil
1/2 tsp cayenne
1/2 tsp chipoltle chili powder
sea salt
coconut oil, ghee or butter (for frying)
1/4 cup tomato basil sauce
optional: fresh grated organic parmesan cheese


In a bowl, whisk your egg. In another bowl, combine the arrowroot starch, garlic powder, basil, cayenne, chili powder, salt and pepper. Heat a pan between low-medium heat. Dip each chicken breast in egg and then the breading mixture. Melt your cooking fat in the pan and fry the breaded chicken until cooked through, flipping part way through.

Top your fried chicken with tomato basil sauce and serve. If you add parmesan cheese, you could top your fried chicken with tomato basil sauce and parmesan and bake at 400F or so until the cheese is melted.


Zoodles is my favourite word lately! You’re probably wondering what the heck I am talking about. I am not talking about Zoodles that you buy in a can (although I did grow up eating those too which is hilarious). “Zoodles” are spiral cut zucchini noodles. They are my top choice for a grain free noodle replacement by far. This is what they look like when I’m frying them up in butter or ghee in my cast iron skillet!


I bought the World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer from Amazon. Totally worth it! You can spiral so many different things like sweet potato, squash, carrots, cucumber, celeriac, rutabaga, etc. Really good for making breakfast “hash” too…

I do have another alfredo recipe on my blog but I think this one is pretty kick ass too as it uses avocado as the creamy base to the sauce.



1 zucchinis (1 zucchini is good for 1 serving – add additional zucchinis for however many servings you need)
1 chicken breast
1-2 tbsp butter or ghee (coconut oil would work too)

Sauce: (makes at least 4 servings of sauce)
1 cup raw cashews
2 small or 1 large ripe avocado
2 tbsp canned coconut milk (BPA free if possible)
juice of 1 lemon
1 garlic clove
sea salt

Optional (for garnish):
Green onion
fresh grated parmesan cheese



Start by either frying or baking your chicken breast in butter, ghee or coconut oil. After you’ve start the chicken, spiral cut your zucchini (you could also use a cheese grater I bet) and sautee them in your fat of choice. While those are cooking, blend all your sauce ingredients together in a food processor (or a good quality blender would work too).

Once the chicken is cooked through and the zoodles are getting soft, assemble everything on your plate including your optional garnishes and dig in!

Refrigerate any remaining sauce you have for leftovers. Because the sauce has lemon and salt, the avocado shouldn’t go brown as fast as it normally does. I usually get a day or two out of the leftover sauce.


I am excited and proud to announce that I have just officially launched an e-book for my freelance client (and fellow paleo/primal food blogger) Kathryn Kos of Primal Bliss Nutrition. I met her online about a year ago and have been working with her ever since on her website, newsletters, e-book etc.

For the e-book, I helped with editing the text, designing and laying out the book as well as selling and marketing it online. It was a really great learning experience.
Who was this e-book written for?

Well, anyone really! Kathryn wrote this e-book based on her son Joshua’s school lunches, but there is absolutely no reason why kids, teenagers, adults and seniors wouldn’t also enjoy and benefit from it too.

  • Parents who want inspiration and ideas for healthy gluten free whole food lunches
  • Anyone who wants to learn how to make healthy, balanced meals and snacks
Things you’ll find:
  • Over 50 gluten free, healthy, real food lunch ideas and recipes
  • Snack ideas and recipes for school and home
  • How to ditch processed deli meats and replace with 100% grass-fed, organic, all beef hot dogs, bacon and ham
  • Busting negative rumors about baby carrots
  • Why bottled juices labeled ”healthy” are not so healthy
  • Why drinking modern day store-bought cows milk might be harming your health
  • How to feed your children with love
  • Helpful links and resources


Check out the e-book page on her website where it is for sale for $15.99 (USD).


I can’t believe I haven’t posted this before because this is one of my oldest recipes of all time! Since I came up with it, I have been making it at least once a week. It’s a classic.


2-3 ripe avocados
1/3 cup chopped tomato
2 tbsp finely chopped red onion
1 minced garlic clove
juice of 1/2 lemon
himalayan salt to taste
minced chives (optional)


Mix all ingredients together in a food processor or put everything in a large bowl mash with a fork until you achieve the consistency you desire! Serve right away and top with minced chives (optional).

I like this dish served with paleo lettuce tacos, portobelllo mushroom burgers, and lettuce BLTs. And lets just be honest here, this shit is good with pretty much anything!

Enjoy 🙂


Last week I was browsing the internet for paleo recipes and I came across a recipe for steak salad on the Health and Mojo website. I took some inspiration from this recipe and also made some changes and made it my own.

The salad recipe makes one serving, but the sauce recipe makes enough for roughly 4 salads so you can keep making them throughout the week! I fried up 4 wild deer chops so I would have leftovers for a few more salads too.

You could use any type of wild game, or even beef for this recipe.

Steak Salad


3 cups organic field greens
1/8 cup diced cucumber
2 tbsp finely diced red onion
1 small avocado, peeled and diced
1/4 cup diced tomato
1 steak, cooked (wild game or beef)
4 pieces bacon, cooked and crumbled
chives, finely diced


Fry up the steak while you are cutting the veggies and preparing the salad. Also fry the bacon and then dry and crumble it. Blend up your sauce when everything is almost done and serve immediately.

Garlic Herb Dressing


1/3 cup olive oil
1 egg
Juice of 1 lemon
1 garlic clove
1 tsp organic, gluten free dijon mustard (or 1/4 tsp ground mustard seed)
4-6 fresh basil leaves
Salt and pepper to taste


Combine everything in blender and mix until it starts to thicken up. Keeps in the fridge for a few days. Pour roughly 1/4 of the recipe on top of your salad. Sprinkle chives on top!


The key to this smoothies success is good quality vanilla extract. I used an all natural, organically grown vanilla straight out of Mexico!


1 banana
1 cup frozen mango
3 tbsp coconut milk (canned)
1 tbsp hemp hearts
1/2 tsp vanilla extract
1/4 cup filtered water


Combine all ingredients in a blender and mix until smooth.