Paleo Red Curry Butternut Squash


If you haven’t tried Butternut Squash you should. It’s tough to peel and chop but your hard work will be rewarded. Whether you simply add S & P with butter or whether you try the recipe below, I suggest adding a Butternut Squash recipe to your next meal plan.


1 Butternut Squash, peeled and cut into cubes
1 bunch of green onions
1 can of full fat coconut milk
3 TBSP of Red Curry Paste
1 TBSP of Coconut Oil or EVOO
2 TBSP of Tomato Paste
2 TBSP of minced garlic (yes, I LOVE garlic!)
2 TBSP of Coconut Palm Sugar
1 tsp cumin
a few drops of fish sauce
basil to garnish

1. Add chopped green onions to medium heated cast iron pan prepared with coconut oil.
2. Add curry paste, cumin and tomato paste, blend. Heat for 5 minutes.
3. Add minced garlic. Cook for 1 minute
4. Add coconut milk, sugar and fish sauce. Mix together and smooth out lumps.
5. Add butternut squash. Simmer for 20 minutes, stirring every 5 to 7 minutes.
6. Remove from heat and garnish as desired.

*COOKING IDEA* I am thinking if thoroughly blended, this would make for an amazing soup.

Thanks to All Recipes for inspiring this healthy side dish!

Whole Baked Cauliflower


I keep seeing recipes for baked heads of cauliflower and honestly, I thought it looked gross. Give me shopped cauli, steamed cauli but a WHOLE head of cauliflower? So I tried it and I admit that I was wrong. What an amazing way to enjoy cauliflower and might I add that it is probably the EASIEST side dish you will ever make in your life.

Try it and you will see why so many people like it!


Whole head of cauliflower
1/4 cup Extra Virgin Olive Oil
Sea Salt and Black Pepper to taste
1 Tbsp Curry Powder

1. Clean cauliflower head, remove steams and cut a clean line on the back, so it sits directly on the cookie sheet.
2. Add sea salt and pepper to taste.
3. Pour olive oil over the cauliflower, evenly distributing it.
4. Sprinkle curry powder over cauliflower.
5. Bake at 400 for 40 minutes.

Thanks Simply Paleo!

Oven Roasted Brussels Sprouts


It only took me 37 years to discover that I like Brussels Sprouts, all I needed to do was add bacon! To say that I detested Brussels Sprouts wouldn’t be an exaggeration. When I was growing up if Brussels Sprouts were on menu one thing was certain, I would remain sitting at the table long after everyone had eaten. Simply plotting how to discard  these “mini rotten cabbages” without getting caught.  But as of Thanksgiving, this is a new favorite side dish in my household! Well with the adults anyway…must be an age thing!

1 pound of Brussels Sprouts (approximate)
6 – 8 strips of bacon
1 teaspoon of garlic powder
1 tablespoon of dried Thyme
salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Chop up your bacon and pan fry it until desired texture. Remove from heat.
3. Remove stem, clean and quarter your Brussels Sprouts.
4. Steam for 4 minutes. Drain.
5. In one large bowl combine all ingredients, bacon grease and all!
6. Place on baking sheet and cook for 15 minutes, before stirring and cook for an additional 15 minutes.


Thanks to Everyday Paleo for this amazing recipe!

Beet & Goat Cheese Tower

Don’t judge, just try! My mom loves beets and would eat them as a side with any meal, while offering my sister and I the same opportunity. I never accepted. I was not a beet eater. That was until 5 days ago when my sister mentioned this recipe and knowing how my taste buds have changed since being Paleo, I thought I would give it a try.

I’m making it again in two days.

I roasted these in the over at 375 for approximately 45 minutes (until they become potato soft), skinned them and then cut them into slices to make this tasty tower. For the original recipe, please click HERE.

SIDE NOTE: Gouda Goat cheese was used.

Thanks Dana Kayal!

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