SUPPER’S READY: Beef & Broccoli Recipe

I found a simple, yet tasty, Broccoli & Beef recipe on Paleo Leap today that I doubled…The best part is that it’s a slow cooker recipe that took 5 minutes to put together!

KETO TIP: It’s a little high on sugars, so for those of us doing Keto-Paleo, just half the honey and apple.

Zoodle Love

It’s SHRIMP SCAMPI on ZOODLES tonight! Couldn’t think of a tastier way to end a chaotic day.

SUPPER’S READY: Baked Tuna Stuffed Avocado

I’m so sad, tonight’s the last night for avocado meals. I keep seeing baked avocado and egg recipes on social media, so I decided to try Baked Avocados stuffed with tuna salad. It turned out much better than expected and will be made again when the next big avocado sale happens!_

BAKED STUFFED AVOCADO: Make tuna salad the way you prefer, stuff avocados. Bake at 375 for 15 minutes. Top with cheese if you’re Keto…pairs well with hot sauce and sweet pickles.

SUPPER’S READY: Twisted Cobb Salad

I lucked out and found some Boars Head Buffalo Chicken Sausage on clearance this morning and got inspired by the recipe on the package, so tonight’s supper was Buffalo Chicken Sausage Cobb Salad. Everyone LOVED it and I loved saving money.

Paleo Fajita Marinade

I love fajitas and have tried several marinades, hoping to recreate the same flavor I get at my local Mexican restaurant….each try has left me disappointed…until NOW! This is a great marinade that will make  you smile and wishing that you doubled the recipe.

2 pounds of meat
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
2 teaspoons Tamari Sauce or Coconut Aminos
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 Tbsp minced garlic, heaping (I love garlic!)

1. Mix ingredients together, add meat and thoroughly blend together.
2. Place in fridge for at least four (4) hours but preferably overnight.
3. Cook meat as desired.

Thanks All Recipes!

Paleo Flax & Chia Flapjacks


What tasty way to get a dose of flax and chia seed! Are you tired of eating the same breakfast day-in and day-out? Are you sick of eating eggs? Do you love pancakes but don’t have the time to make them in the morning? Here’s a super easy and healthy way to enjoy your pancakes and eat your eggs too. This is something my husband created one morning and has made ever since.

4 Tbsp of flax and chia mix
1/8 tsp of ground cloves
1/4 tsp of ground nutmeg
1/2 tsp of cinnamon
4 eggs

In a hurry? Use a ratio of 1 Tbsp of flax (or a flax and chia mix) to 1 egg, add 1 dash of ground cloves & nutmeg and 2 dashes of cinnamon.
BLOGGER NOTE: If you are going to use this recipe on your blog, please give Passion for Paleo credit.

Chocolate Hazelnut Zucchini Cupcakes


When I saw this recipe on The Paleo Mom, I called the kids over and we decided right then and there that we needed to make these. I will say my son originally thought the idea of zucchini in a dessert was a tad bit weird but he quickly changed his mind with one bite! Give your child some vital antioxidants, beta-carotene, vitamin C, folic acid and calcium with these tasty cupcakes!

These are VERY good and I must say that the icing on the cupcake is spectacular.

I tweaked the original recipe a bit in order to make 24 full cupcakes

5 small zucchini’s, shredded
5 medium eggs
3 cups of roasted hazelnuts
1/2 cup Muscovado sugar (I found it at Whole Foods for $4.99/lb)
1/3 cup Palm Shortening
1/2 cup Tapioca Flour
1 1/2 cup cocoa powder
1 Tbsp Vanilla extract
1 tsp Baking Soda
1/2 tsp sea salt

For the complete directions, CLICK HERE!

1 cup of Palm Shortening
8 oz Semi-Sweet Chocolate Chips

1. Add together in pot and melt on medium heat. Do not boil!
2. Let chill in fridge before whipping.
3. Use Ziploc sandwich bag as an icing bag for a smoother icing finish.

Thanks The Paleo Mom!

Breakfast Muffins


Today’s recipe was Egg Cupcakes (aka Breakfast Muffins) from Everyday Paleo. I doubled the recipe because these perfect early morning stomach pleasers not only taste great but they freeze well too! KID APPROVED RECIPE!

(single batch = 18 muffins)

* 12 eggs
* 1 green onion
* 2 zucchini squash
* 8 slices of cooked bacon
* 1 cup of roasted red onion
* 4 cups of fresh spinach
* Black pepper to taste

1. Whisk eggs together in one bowl.
2. Clean and prepare veggies for food processor (remove stems, roasted peppers*, etc…).
3. Process veggies until finely chopped (NOT pureed!).
4. Combine vegetables, chopped bacon and eggs.
5. Add 1/4 cup of mixture to muffin cup.
6. Bake at 350 degrees for approximately 22 minutes.

Clean and slice red or orange peppers length-wise and place them on a cookie sheet. Drizzle olive oil on them and cook for 10 minutes at 350 degrees. Turn over once and bake for an additional 10 minutes.

Use parchment baking cups. Not only can you re-use them twice (at least I did) but you will not go through the hassle  having “batter” sticking to the pan.


Oil Pulling

Photo Credit: Unknown

Photo Credit: Dr.Bronner’s Magic “All-One!”

Get Sexy Arms Challenge: Day 7

Photo Credit: Jodi Higgs

Photo Credit: Jodi Higgs

I am already noticing a difference in muscle but if I want to notice a difference with fat, I am going to start including 20 minutes of cardio to this.

Day 7 of ‘The Arm Challenge’, the modifications I made are:

*23 seconds of Plank & 23 Cobras (in lieu of 15 push-ups)
*25 dumbbell presses & 20 tricep extensions (in lieu of 20 dips)
*50 bicep curls
*35 second punches
*25 squats


Total Body Resistance Bands Beginner

Sculpt Sexy Arms: The Resistance Band Workout (workout video & photos)


Get Them Sexy Arms

10 minute Workout for Tank Arms (workout video)

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