Tag Archives: gluten free

Balsamic Peach Chicken


It’s officially summertime!!!  Actually, when you live in South Florida it’s ALWAYS summertime…BUT…June means PEACHES!!!  I love peaches.  Peach ice cream…peach cobbler…doesn’t matter how you serve them, I love them. Continue reading


Lamb Stew

Well, it’s been over 3 months since I last blogged a good recipe.  It’s amazing how tired and brain-dead you feel after having a baby!   I’m slowly coming out of my post-pregnancy-sabbatical, I suppose!  Although I haven’t posted any recipes in a while, I HAVE been cooking for my hubby!  I’ve actually made a few new recipes, but because they still need a little tweaking, I’m waiting to post them!  LOTS of one-pot meals have kept us fed and saved me from being in the kitchen for too terribly long. Stay tuned…

So… Here’s a lamb stew I made last week that was absolutely delicious!  My mama came to town right after the baby was born to help me out with EVERYTHING for the first 10 days of us being new parents.  While she was here cooking, cleaning, and letting us get a little bit of sleep, she made a lamb stew for us one night.  I think we ate on that stew for 3 days straight!  This recipe does make a lot, so if you’re only cooking for a couple of people, freeze some for a later time!  It’s a hearty, perfect fall stew that is sure to please anyone!


Yields: 4-6 servings


  • 3-4 tbsp fat (I used equal parts of butter and olive oil)
  • 3 lb boneless leg of lamb, trimmed of fat and cut into 1 1/2 inch pieces
  • salt and pepper
  • 3-4 tbsp tapioca flour
  • 1.5 cups red wine (I used a Cabernet)
  • 3.5 cups beef stock or broth
  • 1-15 oz can diced tomatoes
  • 1 onion, medium diced
  • 1-2 tbsp garlic, minced
  • 3-4 carrots, cleaned, peeled, and sliced
  • 3-4 stalks of celery, cleaned and sliced
  • 1-2 cups portobella mushrooms, quartered (I like a lot of mushrooms!)
  • 1 cup frozed peas
  • 1/4 cup fresh herbs (I used rosemary and thyme.  Use your favorite!)
  • salt and pepper to taste


  1. Heat the oil in a heavy large pot or Dutch oven over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the tapioca flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil.
  2. Add the garlic and onion to the same pot and saute over medium heat until tender and fragrant, about 3-4 minutes. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes.
  3. Return the lamb to the pot. Stir in the broth and tomatoes with their juices. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour.  Next, add all of the veggies and let cook for another 30 minutes.  The longer the meat cooks, the more tender it will be.  Serve with rice, mashed potatoes, or if you want to keep it Paleo, spaghetti squash is delicious with it too!

Thai Beef and Cabbage

Today was another one of those days where I refused to go to the grocery store.  These days have been happening a lot lately… Sometimes pregnancy makes you super lazy.  I have energy when I first get up in the morning, but right about 4:00 every afternoon, my body thinks it’s time to lay on the couch for the rest of the evening.  Thankfully I mustered up a little energy and my man came home from work to a home cooked meal.  And THAT my friends is all that matters!

This might be one of the cheapest meals I’ve ever made…Seriously!  If you’ve got some ground beef, cabbage, and turmeric on hand, you’ve got just about everything you’re going to need for a super quick and flavorful dinner!  Get your veggies chopped up real quick and you’ll have dinner on the table in less than 30 minutes!


Yields: 4 servings


  • 1 lb grass-fed ground beef
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp garlic, minced
  • 1 onion, sliced
  • 1 tbsp turmeric
  • 1 tbsp cayenne pepper (or a little less if you don’t like too much heat)
  • 1 small head of organic cabbage, chopped
  • 1 cup organic cherry tomatoes, halved
  • salt and pepper to taste


  1. In a large saute pan over medium-high heat, add the olive oil and sesame oil.  Let this get super hot, then add the onion and garlic.  Cook until translucent.
  2. Add the ground beef and continue cooking until completely browned.  Add the turmeric and cayenne.  Stir until well incorporated.
  3. Add the cabbage, stir it into the beef mixture, and cover with a lid.  This will help the cabbage cook a lot faster.  Once the cabbage has started to wilt, add salt and pepper to taste.  About 5 minutes before you’re ready to eat, add the cherry tomatoes.
  4. Plate it up in a pretty bowl!  If you feel like you need some carbs, serve this with some baked Naan bread…it’s delicious!


Pan-fried Potatoes with a Dijon and Thyme Infused Vinaigrette

I’m a true Southern Belle which means: I have NEVER met a potato that I didn’t like!  I don’t care if it’s white, yellow, purple or orange…fried, smothered, covered, grilled, boiled, or mashed… GIVE IT TO ME!!!  But…since being on Paleo I’ve only been eating sweet potatoes in moderation.  My husband, on the other hand, is not a big fan of the sweet potato.  It makes me so sad.  I could seriously eat them morning, noon, and night.  So, I was shopping in Whole Foods one day and saw some organic “white” sweet potatoes… Which made me wonder if it might be possible to… Well, I hate to use the word “trick”…so let’s just say maybe not tell him that they’re not a true white potato!  And…well……..It worked!  He never asked and I never told him!  And he eats them up!!!  He’s eating healthy and doesn’t even realize it!!!  Drizzle a little vinaigrette on top and they taste even more amazing!!!


Yields: 3-4 servings


  • 1 large organic white sweet potato, or two small ones, medium diced
  • 1/2 onion (yellow or purple), medium diced
  • 2 tbsp fat
  • salt and pepper to taste

Dijon Vinaigrette:

  • 1 heaping teaspoon Dijon mustard
  • juice of half a lemon
  • 3 tbsp olive oil
  • 1-2 tbsp maple syrup or honey
  • 1 tbsp fresh thyme (save a little bit to garnish the top of the potatoes)


  1. In a large saute pan on medium-high heat, add the fat to the pan and get it hot.  Add the diced potatoes, let them brown on the first side before you stir or flip them.  About halfway through the cooking process, add the onion to the potatoes.  Season the potatoes with salt and pepper. At this point cut the heat down to medium-low and let them cook slow for the remaining time.  The potatoes take a good 15-20 minutes to cook, depending on how big you cut yours.
  2. In a small bowl, add all of the vinaigrette ingredients and whisk together.  Set aside until your potatoes are ready.
  3. Once the potatoes are soft, serve them in a pretty bowl, and drizzle the vinaigrette on them.  Garnish with some fresh thyme and ENJOY!



Chili Cheese Fries

Yes, it’s 85 degrees in South Florida and yes, I made chili in 85 degree weather.  I know…I know…I know… Chili is more of a fall/winter, football type food…not 85 degree weather food.  Whatever.  It’s what I was craving.  So, I made it, ate it, and it was amazing!  I’m learning that sometimes in life you just have to go with what you want…not with what everyone else wants…not with what’s more sensible according to the weather or according to anything for that matter…go with what makes you happy!  My healthier version of Chili Cheese Fries on a Friday night with my sweetheart is what made me happy tonight!  Yes, he’s been working since he walked back in the door… We didn’t get to go out as planned, but I’ve been sitting next to the most gorgeous man on the planet, eating my heart out, chit-chatting with him, rubbing his feet….and THAT is what makes for a happy evening!  Don’t you just love love?!  Gosh…I do!  It’s the best feeling in the world!  Now, go make you some chili….even if it’s 85 degrees where you live!

Yields: 3-4 servings


  • 1 lb ground meat (beef, turkey, lamb, or chicken…whatever you prefer!)
  • 2 tbsp fat
  • 1 small onion, small diced
  • 1 tbsp garlic, minced
  • 1/2 cup mushrooms, small diced (optional)
  • 2 – 14 oz cans of diced tomatoes
  • 1 – 6 oz can tomato paste
  • 1 tbsp chili powder
  • 1 tbsp ground cumin (I know, that’s a lot.  I LOVE CUMIN.  Measure according to your taste!)
  • 1 tsp paprika
  • 1 tsp ground chipotle pepper
  • 1 tbsp honey
  • salt and pepper to taste
  • sweet potato fries, fresh of frozen (I was lazy and popped a bag in the oven!)
  • organic spinach, optional garnish
  • cheddar cheese, shredded, optional garnish
  • sliced jalapeno, optional


  1. In a large saute pan or Dutch oven add some fat to the pan on medium-high heat.  Add the onion and garlic and cook until translucent, about 5-7 minutes.  Add the ground meat and continue cooking until the meat is thoroughly cooked through.
  2. Add the tomatoes and paste.  Stir until well combined.  Next, add chili powder, cumin, paprika, chipotle pepper, honey, salt, and pepper.  Stir seasonings together well.  You may need to add a little bit of water if it looks too thick.
  3. While your chili simmers (the longer it sits, the better it tastes), bake the sweet potato fries.
  4. This part is totally optional, but I love to eat chili on a bed of spinach, topped with shredded cheese and jalapenos. I do realize cheese isn’t exactly “Paleo”, but it’s Friday and I felt like some cheese on my chili!  Everything in moderation, people!  Feel free to garnish with whatever you like!




Veggie Steak Rolls

I had one of the best weekends ever this past weekend!  My sweet mama surprised me and showed up at my door late Friday evening!!  Little did she know how home-sick I’ve been lately..  Opening my door and seeing her standing there was one of the sweetest surprises ever!!!  For some reason, it always seems that the best days always go by the quickest when you’re having the greatest time.  We stayed super busy all three days that she was here…late night dinners, my bridal tea, and one full day at the beach was exactly what this girl needed with her mama!  I was so sad all day Monday after she left to head back home…but…thankfully she’ll be back next month with the rest of my family!

With all the wedding prep and stress going on as of late, I’ve lacked in the creativity department when it comes to making new recipes on a regular basis…I’m so ready for life to be back to normal!  No more planning, no more stress, I just need everyday joy and happiness again!  Ahhhh……..

Now, for a new meal I’ve never made before!

Yields: 6 rolls


  • 1.5 – 2 lbs organic sirloin steak, thinly sliced (If it’s too thick to roll, pound it out a little bit to make it thiner)
  • 2 tbsp olive oil
  • 4 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 1 tbsp garlic, minced
  • salt and pepper to taste
  • pinch of crushed red pepper flakes, optional
  • your favorite steak seasoning, optional

Veggie Filling:

  • 1/2 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 carrots, peeled, thinly sliced into match sticks
  • 1/2 organic zucchini, thinly sliced into match sticks
  • 1 – 2 tbsp garlic, minced
  • 1 – 2 tbsp fresh herbs, finely chopped (I used oregano and basil)
  • salt and pepper to taste
  • 1 – 2 tbsp fat

Balsamic Glaze:

  • 1 tbsp butter
  • 2 tbsp onion or shallots, finely minced
  • 1/4 cup balsamic vinegar
  • 1/4 cup beef stock
  • 2 -3 tbsp honey or maple syrup


  1. Start with prepping the steak.  In a small bowl, whisk together the olive oil, Worcestershire sauce, honey, garlic, salt, pepper, and red pepper flakes.  TASTE the marinade and adjust seasoning as you wish.  In a 9×13 inch pan, add the steaks.  I layered my steaks on top of each other and poured the marinade on top.  Make sure all of the meat gets covered.  Marinate the meat for a minimum of 30 minutes or up to 2 hours.
  2. Now, let’s make the balsamic glaze.  In a small sauce pan, add the butter on medium heat.  Add the onion or shallots.  Let it cook for 2-3 minutes.  Add the rest of the ingredients.  Allow the sauce to come to a boil.  You want it to reduce by half.  It will become thicker and have the consistency of syrup once it has cooled.  Turn off the heat and transfer the sauce to a bowl. Set aside until you’re ready for use.
  3. In a large skillet on medium-high heat, add some fat to the pan and let it get hot.  Add the onion and garlic and let it cook until translucent.  Add the rest of your veggies.  Saute about 2-3 minutes.  You don’t want to over cook the veggies.  Put the veggies in a bowl until you’re ready for them.
  4. It’s time to assemble the steaks now.  Take the steaks out of the marinade and place them on a large plate or cutting board, short side closest to you.  Place a handful of veggies in the middle of the steaks and roll them up.  Lay them seam side down or tooth pick them together so they don’t come apart.  Continue this process until all of your steak and veggies are gone.  Sprinkle each steak with a little steak seasoning if you want to.
  5. In a large skillet on medium-high heat, add some fat to the pan.  When the pan gets hot, add the steaks seam side down.  Cook the steaks on each side until your desired done-ness.  Once your steaks are cooked to your perfection, drizzle the balsamic glaze on top of each steak.  Serve with your favorite side dish and eat your heart out!!!







1 4 5