The Paleovangelist Meets the Ketovangelist: New Podcast!

NutritionI was super honored this May to be interviewed for a brand new podcast, “Ketovangelist,” hosted by Brian Williamson, the author of and the e-book, “The Beginner’s Guide to the Keto Diet.” (Clearly, great minds think alike when it comes to picking blog/podcast names!) This week, the episode with my interview went live! I’d love so much for my readers to check it out, learn more about my story and support this great new podcast.

Brian’s website and podcast is a fantastic resource for all things keto, and is a great way to learn more about this high fat, low carb diet (which is very similar to a paleo diet). While I personally do not follow a ketogenic diet, it was a lot of fun to chat with Brian and talk about the differences (and similarities) between keto and paleo.


In my interview I share more background on my own transition to paleo and how I went about making the change, why I’ll never completely give up cheese, and how other podcasts, including Balanced Bites and The Paleo View, helped inspire these changes in my life.

You can read more about the interview and listen to the podcast online here. Search “Ketovangelist” on iTunes to download the podcast to your phone or device, and while you’re there subscribe to the podcast and/or leave a review!

Thanks to everyone for their continued support! Click here to listen to the episode online.


Paleo Sweet Potato Gnocchi Recipe (Grain-Free, Gluten-Free, Dairy-Free & Nut-Free)

NutritionWOW. Just WOW. That is all I can say. OK, blog post over.

Fine, I’m kidding, but really there’s not much else to say about the paleo Sweet Potato Gnocchi I made last night. I don’t like to brag (that much), but I have to say, these were great, especially for my first attempt ever!

I absolutely love gnocchi, the small potato pasta dumpling things that can often be found at Italian restaurants. While potatoes make up much of the ingredients for these little pillows of heaven, the gnocchi found at conventional restaurants and in grocery stores also contain gluten-filled, processed flours and other yucky stuff. So last night I was determined to make a variety that didn’t but that still lived up to the original in terms of taste and texture. These came pretty darn close, if I do say so myself.

I paired the gnocchi with a basil brown butter sauce, turkey sausage and spinach, and it was glorious. It was physically painful to let the hubby take the leftovers for lunch. Luckily, he’s really cute, so that made it a bit easier. The gnocchi would be great topped with almost anything though! Try them with a simple tomato sauce, or use them as a base for a red wine braised short rib (omg, must try that now that I’ve said it). Get creative!


Here’s how to make the gnocchi in your kitchen (serves 4-6):

  • 2 large sweet potatoes, mashed
  • 21/3 cups tapioca flour
  • 1/2 cup + 1 tbsp coconut flour
  • 1/8 tsp nutmeg
  • salt and pepper
  • 1 egg, beaten

1. Prepare and mash the sweet potatoes (feel free to peel and boil these, or roast them). Once the potatoes are cooked, add them to a large bowl and mash until  they are smooth (you can use a fork or an immersion blender to make it smooth).

2. Mix the flour, nutmeg and salt and pepper together, and then add them and the egg to the sweet potatoes. Mix until thoroughly combined and the dough is smooth. The dough should be thick and only slightly sticky.

3. Roll the dough into balls about 1-2 inches wide on a sheet of parchment paper dusted with flour. Roll each ball into a thin log of dough and then cut the log into bite-sized pieces.  Roll the gnocchi across the tines of a fork to form small grooves on the gnocchi.

They should look like this:


4. Bring a pot of salted water to a boil. Add the gnocchi to the pot and cook, for about 3-5 minutes, until the gnocchi are floating on the top of the water for about 30 seconds. Drain the water from the pot.

5. Serve with the sauce of your choosing! Eat and enjoy!

Please let me know if you try these gnocchi and if you enjoy them! We really loved them and the hubby said they were even great as leftovers the next day.

What are your favorite toppings for gnocchi?


Is the Paleo Diet Expensive? Eating Paleo on a Budget

eating paleo on a budgetFor many people thinking about following a paleo lifestyle, the potential costs associated with the primal diet are often a concern. It was for me when I first learned about the diet, and I wasn’t sure it would be possible to follow paleo on a budget.

I learned about the benefits of grass-fed, pasture-raised and free-range meats and poultry. I knew the merits of organic fruits and vegetables, and the reasons to eat cold-pressed, high quality fats like coconut and avocado oil. But I was nervous. How could my meager budget support this kind of lifestyle? And would I still see results if I couldn’t buy the highest quality meats and fats?

So, is the paleo diet expensive? My answer today, after more than a year of following this lifestyle, is a resounding…it doesn’t have to be.

I won’t lie. I spend more money now on food than I did before starting a paleo diet. But in part, that’s my own fault, and it’s not all the time. In fact, the only reason I do sometimes over spend in the food area of my budget is because I am so excited to try all of the paleo friendly products I hear about, and because I love to develop new recipes and frankly, that requires a lot of food and new ingredients.

But in all honesty, the paleo diet does not have to be more expensive than a Standard American Diet (SAD). In fact, I think it can be even less expensive. When I was eating SADly, I was buying meats, fruits and vegetables, but I was also buying pasta, rice, bread, cheeses, canned soups and beans and pre-packaged convenience foods.

Have you ever really thought about how expensive those items are? A can of pre-made soup costs anywhere from two to four dollars at my local grocery store. And who doesn’t eat the whole can? That’s a single serving of soup for $4! Buy your own bones from the butcher (or save them from a prior meal) to make bone broth and add some veggies, however, and you could spend $10-$15 to make 10 servings of soup! It’s cheaper, just as easy and far healthier.

The key is this: while you will likely spend more on meats, fruits, vegetables and healthy fats on a paleo diet than you did following a SAD diet, it all evens out. You won’t be buying processed dairy products, you won’t be buying chips (unless they’re Jackson’s Honest, of course!), you won’t be buying granola and protein bars (unless you buy Epic Bars, Lara Bars or the Granilla Bar!), you won’t be buying pre-made and pre-packaged convenience foods.

Instead, you’ll be investing your money in your health. And that, in the long run, is the best way to reduce your costs. (Do you know how expensive diabetes testing supplies are?!)

Want more tips to save money on a paleo diet? Here are some of my best:

1. Choose high quality meats wisely. My husband and I can’t afford to always buy the best quality meats. We just can’t. I wish we could buy all our meat from a local farm, or from the Whole Foods butcher counter, but we can’t. Still, we do it as frequently as possible, and we do it strategically. For example, we may not be able to buy the grass-fed sirloin and filet, we can afford to buy grass-fed ground beef. And why not eat ground beef? It has the same healthy fats, vitamins and minerals as the sirloin and filet, and it’s super versatile. Whip up some lettuce wraps, burgers, meatballs or meatloaf, or just throw it in a pan with some veggies for a stir-fry. Similarly, when we’re buying high-quality chicken we try to select fattier (read: less expensive) cuts of meat. Not only are they full of healthy fats, but cuts like chicken thighs are significantly less expensive than chicken breast. Buying full roasting chickens is also a great option to save money because you can use the leftovers for later meals and use the bones to make broth for homemade soup.

2. Don’t be too dogmatic about organic produce. Yes, organic produce is great. And if you’ve got plenty of discretionary income, then go ahead and buy every organic item you can think of. For many people, that’s just not an option. So don’t skip on nutrient-dense fruits and veggies because you can’t buy the organic version. Instead, follow the guidelines for the “dirty dozen”, those fruits and vegetables most likely to contain high levels of pesticides, and focus your organic produce budget on those foods. Everything else, feel free to buy conventional produce. Wash your produce well, and then move on. It’s better to eat a plate of conventionally grown kale than to not eat it at all.

3. Be strategic about meal planning. Meal planning can be a challenge. It requires you to select meals days in advance and create a schedule for meals that can be hard to stick to. But in my experience, it is absolutely key to saving money. By planning out meals that use similar ingredients, you can get in and out of the grocery store without buying every vegetable available, and without bundles of expensive herbs, obscure ingredients and a variety of meats. One of my favorite things to do is to make a big batch of a meat, like pulled pork, beef roast or a chicken, and use the meat throughout the week for other meals. So don’t plan to eat pork tenderloin one night, chicken thighs the next, burgers the night after that, then a grilled steak. Instead, make a big pork tenderloin one night (or make two at the same time), use the leftovers to make pork fried cauliflower rice or pork lettuce wraps the night after. Make double the baked chicken thighs you need for dinner and use the leftover meat to make a quick chicken, zoodles and tomato sauce dish the next night. Making a beef roast? Have it with some veggies and potatoes one night, use it to make omelets for breakfast the next day. Use the leftovers for tacos and stir-fries, or just put it on top of a baked sweet potato for a quick, simple meal.

4. Don’t be afraid to buy frozen. A lot of people who start a paleo diet think it means they need to swear off the frozen food section. And while there are many things in that area of the grocery store that are certainly not worth anyone’s time (or money), there are plenty of budget-friendly options that are perfectly healthy, too. Especially at a store like Trader Joe’s or Whole Foods, you can find plenty of organic frozen vegetables, fruits and other items that can make meal prep simpler and less expensive. Trader Joe’s even carries frozen riced cauliflower! Just be sure to check labels on frozen products carefully. A lot of frozen fruit, for example, contains added sugar, while some frozen vegetable products may contain industrial seed oils you’re trying to avoid. But as long as you’re careful about choosing the highest quality frozen products, there’s no reason to avoid them!

5. Don’t be afraid to buy local. Are you a regular yet at your local farmer’s market? Well why the hell not?! It’s a pretty common misconception that the produce and other items at farmer’s markets are more expensive than those found in grocery stores. And while this may be true in some cases, I’ve found it’s usually just the opposite. Farmers are often willing to negotiate, and if you’re buying local than you’re buying what’s in season. Joining a farm share is another great way to get fresh, local foods at a good price. While farm shares often require a lot of money up front, the per week price breakdown is actually a great deal and is a fantastic way to get the freshest produce possible (and try items you may never have thought to purchase!). A lot of farms in my area also offer more than just fruits and vegetables in their farm shares, with options to get free-range eggs, pasture-raised pork and grass-fed beef once a week or once a month. Some farms also offer the option to buy a whole cow, or half a cow, and have it butchered to your liking. Again, this requires a big ol’ pile of money upfront (not to mention a lot of freezer space), but if you plan in advance and save up the funds, you’ll be getting great prices per pound for high quality meat and will dramatically reduce your grocery bill for months.

What are your best tips for eating paleo on a budget? Share your tips in the comment section!

Fennel & Onion Pork Meatballs (Paleo, Grain-Free, Dairy-Free)

IMG_0758I love a good meatball. Once, after a few glasses of wine, I even wrote a song about meatballs…an ode to meatballs, you might say. Now, while I’m not proud of that story (ok, I’m kind of proud), I am quite happy about my meatball obsession. It has produced some great meals and delicious recipes over the years, and last night resulted in what my husband called the “best meatballs yet” Considering all the varieties I’ve tried, that’s pretty good!

Last night’s were inspired by one of my new favorite vegetables: fennel! I’ve been loving fennel lately as an alternative to onion in sauces, meat dishes, etc. It has a really unique flavor (almost like licorice, but not quite, since I don’t like licorice) and really adds something to a meal.

In these meatballs, fennel is the perfect pairing for ground pork. We paired these with a creamy, coconut-based roasted garlic sauce, but they’d also be great with a simple red sauce or pesto sauce. Try them on zoodles or on a bed of mashed sweet potato. Eat them alone with sauce on the side as an appetizer. The point is, eat them!


Here’s how to make these in your kitchen:

  • 1 lb ground pork
  • 1/2 bulb fennel, minced
  • 1/4 cup onion, minced
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/4 tsp coriander
  • salt and pepper, to taste
  • 2 eggs, beaten
  • 3 tbsp arrowroot powder

1. Pre-heat the oven to 350 degrees.

2. Melt the cooking fat of your choice in a large sauté pan over medium-high heat. Add the fennel, onion and garlic to the pan and stir to coat in the fat. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

3. Once the vegetables are cooked, add them to a large bowl along with the pork, red pepper flakes, salt and pepper, eggs and arrowroot powder (be sure to spread the arrowroot powder evenly throughout the mixture). Mix to combine all ingredients thoroughly. The mixture may seem a bit wet, but do not add more arrowroot powder.

4. Roll the mixture into 2-inch meatballs. This should make 12-14 meatballs. Place the meatballs on a tinfoil-covered baking sheet and bake for 35-40 minutes (I did mine for about 37 minutes).

5. Eat and enjoy! Pair these with vegetable noodles, mashed root vegetables and/or a variety of sauces.


Let me know if you try these, and share how they worked out!


The Paleovangelist Goes to Print #2!

NutritionAs many of you know I have been lucky enough to share my nutritional musings and grain-free recipes with a wider audiences through a newspaper column in the Nashua Telegraph! I am so happy to have this opportunity, and was really excited to see my second column come out in print and online today.

In this second column, I discuss the importance of treating yourself, even when following a healthy lifestyle. But in my world, treats don’t mean filling my body with refined sugars, processed foods and other junk– I like to make my treats conform to my paleo lifestyle!

In this week’s column I discuss how I do that, and also share one of my favorite sweet recipes of all  time: Bacon Bourbon Cinnamon Rolls! You can also find the recipe here.

Take a look at the column and let me know what you think! If you like it, please share it with your friends and family!

The Paleovangelist Goes Down South! Grain-Free Jambalaya Recipe

NutritionOk…so I didn’t really go down South. But I did take my cooking south of the border last night with this grain-free jambalaya recipe that reminds me of my southern heritage. And it. was. awesome. Truly awesome! I combined a whole bunch of cauliflower rice with bell pepper, tomatoes, onion, garlic, celery, jalapeno and spicy andouille sausage (locally made here in New Hampshire!) to make this quick dinner that is ridiculously full of flavor.

Here’s how you can make this dish in your kitchen (makes 6 servings):

  • 2 heads of cauliflower, riced (click here for instructions)
  • 2 stalks of celery, diced
  • 1/2 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeno, diced finely (keep the seeds for a spicier dish!)
  • 1 – 14.5 oz can petite diced tomatoes, drained
  • 1 – 13.7 oz box crushed tomatoes
  • 3 links andouille sausage, sliced into 1/2-inch thick rounds
  • 3/4 tsp coriander
  • 1/4 tsp dried thyme
  • 1/4 tsp chili powder
  • salt and pepper, to taste

1. Heat your favorite cooking fat in a large saute pan over medium high heat. Once the fat is hot, add the onion, garlic and celery to the pan and stir to coat in the fat. Cook until the onions have browned slightly and the vegetables have begun to soften, about 3 minutes. 2. Add the bell pepper and jalapeno to the pan. Cook, stirring occasionally, for another 5 minutes, until the vegetables have softened. 3. Add the cauliflower rice to the pan and stir to mix with the other vegetables. Add salt and pepper, to taste. (Don’t be afraid to be pretty liberal with the salt– there is a lot of cauliflower in the pan!) Cook the cauliflower, stirring occasionally, for about three minutes. 4. Add the diced tomatoes and the crushed tomatoes to the pan and stir to combine. Add in the spices (coriander, thyme and chili powder) and stir again. Reduce the heat to medium and cook the vegetable mixture for another 3-5 minutes, or until the cauliflower has softened. 5. While the vegetable mixture is cooking, add the sliced sausage to another pan on the stove (you really don’t need any fat in this pan!). Cook the sausage over medium-high heat for about 4 minutes, flipping the slices half-way through until they are browned on both sides. 6. Add the sausage to the vegetable mixture and stir to combine. You are now ready to serve! We topped ours with chopped fresh cilantro and scallions, as well as some avocado– it was delicious! If you like your meals even spicier, add some hot sauce to the top. 7. EAT AND ENJOY! Jambalaya Please let me know how you like this dish if you decide to try it! We absolutely loved it 🙂

Throw an Egg on It and Call It Breakfast: Simple Paleo Breakfasts

Nutrition“Throw an egg on it and call it breakfast.” This has become a mantra of sorts in our house. It’s the way we make delicious breakfasts that are quick enough for early work day mornings and delicious enough for a weekend brunch.

So what does this mean exactly? It’s just how it sounds. We get up, select some leftovers from inside the fridge, and then throw an egg on it and call it breakfast. It’s why we always make more meat than we need for dinner, and why I like to roast extra veggies at the start of the week.

Chopped leftover steak and roasted vegetables topped with a couple of eggs is an insanely delicious and incredibly filling breakfast that I can put together in (literally) two minutes before I head to work in the morning, heat up at the office and eat at my desk.

So why am I sharing this mantra on the blog? Because I think breakfast is often the most challenging meal for people transitioning from a standard American diet to a paleo diet, and I want to show just how simple breakfast can be! It doesn’t have to be time-consuming or complicated to make a delicious, nutritious breakfast every day of the week!

Before I began my paleo lifestyle, breakfast was always one of a few staples: egg sandwich with sliced American cheese on an English muffin; cereal with milk; bagel and cream cheese; or an English muffin with peanut butter. Notice the trend? Yup, pretty much everything I used to eat for breakfast is not even close to paleo-friendly, filled with refined grains, processed dairy and other stuff I try to keep off my plate nowadays.

Naturally, when I decided to try paleo, I was at a loss when it came to breakfast. The things I had been eating were easy to make, quick to eat, and perfect for downing in my car on the way to work. I viewed paleo breakfast options as complicated, and felt completely overwhelmed.

I imagine lots of people beginning a paleo lifestyle feel the same way. But I’ve got good news for all you soon-to-be-paleo peeps: it doesn’t have to be that complicated! In fact, I find breakfast quicker to make these days than even when I was simply toasting a bagel or English muffin.

Here are my top tips for making paleo-friendly breakfasts simple:

  1. Throw an egg on it and call it breakfast: As I said earlier, this is kind of our household mantra when it comes to making breakfast. But in order for this to be possible, you’ve got to do some prep work. The easiest way to do this is to simply make more meat and more veggies than you need a few nights a week. If you’re making burgers, baking chicken thighs or braising pulled pork or beef, make some extra to keep in your fridge. When you’re roasting potatoes, Brussels sprouts or other veggies, roast a ton and hang on to the leftovers. In the morning, simply add some chopped meat and veggies to a pan with some grass-fed butter, heat them up, and top with a couple fried eggs.
  2. Make egg muffins: Egg muffins are simple to make, can be stored in the fridge for a week, and are the perfect on-the-go breakfast. Basically just mini frittatas, egg muffins pack in tons of protein, healthy fats and veggies, and can be made with all kinds of fillings. To make a dozen, simply whisk 10 eggs with a bit of coconut milk and then add cooked meat and veggies of your choosing. I like to do some chopped ham, peppers and broccoli. Add cheese if you can tolerate it and mix to combine. Line a muffin tin with foil liners (or use ham slices to line the tin for an extra protein punch), pour in the egg mixture and bake at 350 degrees for about 15-20 minutes. These egg muffins let you cook once and eat all week! Bring an egg muffin or two in the car for an easy and healthy on-the-go breakfast!
  3. Pack your freezer with heat-and-serve meals: While a standard egg sandwich is off the menu for paleo-friendly breakfast, it doesn’t mean you can’t bring your eggs to go! Make a batch or two of simple paleo biscuits or tortillas on the weekend, cook up some eggs, sausage, bacon and other fillings, and then assemble a bunch of egg sandwiches and/or burritos! Wrap these in plastic wrap and tinfoil and pop them in the freezer. Take one out to thaw by morning before you go to sleep at night, or simply take them from the freezer to the microwave for a quick, delicious breakfast that takes minutes to prepare in the morning.
  4. Make a better smoothie: Smoothies are a delicious and incredibly easy way to get in some calories in the morning. But they can often also be a sneaky sugar bomb. Add the wrong protein powder or too much fruit, and you’ve got a meal that may leave you heading for a sugar crash after just a couple of hours. So how do you make a better smoothie? Don’t be afraid to add veggies, use healthy fats and choose better protein. Try blending ice, coconut milk, a banana, avocado, kale or other greens with some grass-fed whey protein or egg white protein (click here for a look at some paleo-friendly protein options). You could also add some gelatin for a joint- and gut-health boost or some nut butter for added protein, fat and flavor.
  5. Don’t be afraid to eat outside the box: Breakfast doesn’t have to actually consist of traditional breakfast foods. If you’re happy eating some dinner leftovers, making some soup with bone broth, meat and veggies, or even just rolling up some good deli meat with lettuce and avocado, then do it! The breakfast police aren’t waiting around the corner to slap that soup spoon out of your hand.

Breakfast truly is the most important meal of the day. I find that when I eat a healthy, filling breakfast I make much better food choices throughout the rest of the day, and am able to better concentrate on work and other items on my to-do list.

What are your favorite simple, paleo breakfasts? Share your best tips in the comment section!

Creamy Roasted Red Pepper Pesto Sauce (Dairy-Free)

IMG_0758I love a good paleo-friendly sauce. Sauces make everything better (much like bacon!), and can take a simple grilled or baked meat from a ho-hum meal to an amazing dish. I have a lot of sauce recipes on this site, from a traditional pesto to various hollandaise sauces, but I have to say that this latest sauce is my absolute favorite!

I was craving something creamy and savory last week when I came up with this latest sauce: Creamy Roasted Red Pepper Pesto. This is super simple to make and includes an entire serving of veggies in the sauce alone! Put it on some zucchini noodles and you’ve got a super nutritious meal.


Here’s what you need to make this in your kitchen (makes 2-3 servings):

  • 3/4 cup full-fat coconut milk
  • 1 whole roasted red pepper (I used one out of a jar (a 7oz jar holds one pepper), but you could certainly roast your own!)
  • 1/4 cup pesto sauce (you can use store-bought, or make your own. I have a recipe here.)
  • (optional) 1-2 tsp arrowroot powder (more instructions below, but this ingredient may or may not be necessary)

1. Put the coconut milk and the red pepper into a small sauce pan over medium-high heat. Bring to a boil and allow to boil for about one minute. Remove the pan from the heat and turn the stove top town to medium.

2. Using an immersion blender, puree the pepper into the coconut milk until completely smooth. If you don’t have an immersion blender, you can pour the coconut milk and red pepper into a regular blender, blend it, and then return it to the pan.

3. Place the coconut milk and pepper mixture back onto the stove top over medium heat and allow to simmer for 5-10 minutes, reducing slightly. (Note: if your sauce seems too thin and does not reduce as much as you want, you can whisk in 1-2 tsp of arrowroot powder here. Arrowroot works the same as corn starch, and thickens sauces pretty quickly, so if you decide to add some, do it slowly!)

4. Once the sauce has reached your desired thickness, turn off the stove top, remove the pan from the heat and stir in the 1/4 cup pesto sauce. Mix until well-combined, then pour the sauce over your favorite vegetable noodles, meat or sautéed veggies (I also put this on eggs the next day and it was awesome).


We loved this sauce and will definitely be making it again! The coconut milk provides not only a dose of super healthy fats, but also adds a rich creaminess to the sauce. This can definitely satisfy any comfort food craving!

Let me know how this recipes works for you!

Paleo Hawaiian BBQ Sauce

IMG_0758I love an interesting breakfast (as anyone who reads this blog knows!), and this past weekend I really wanted to mix things up. I thought back over my many years of breakfast eating, recalled all of the great meals I’ve had at restaurants, and tried to come up with the best recipe idea possible.

That’s when it hit me: Korean Bibimbap! I ate this traditional Korean dish at Street in Portsmouth, NH (which has AMAZING brunch with plenty of gluten-free options) last year and it really stuck with me. It’s not usually eaten for breakfast, but it has eggs in it, so why not? Bibimbap is essentially rice, various vegetable sides, meat of some kind and eggs. It can be made in many different ways, with many different flavors.

I explored some traditional bibimbap recipes online to get a feel for the recipes, and then decided to try coming up with my own twist, using cauliflower rice and simply sauteing some carrots, zucchini, mushrooms and greens in garlic, coconut oil and coconut aminos.


The real star of the show was the beef I made to go along with this dish. While I modeled it after a Korean BBQ-type meat, I really tried to make it my own with a new sauce/marinade recipe. The final product was slightly sweet, tangy and oh-so-good. Because pineapple makes up much of the base for the sauce, I’m calling it: Hawaiian BBQ Sauce.

We put this on a simple beef pot roast, pouring the sauce over the beef in the crock-pot and cooking it on low for 10 hours while we slept. It was super simple and we’re still eating the meat days later! This would also taste great on pulled pork (or basically anything)! It can be used simply as a cooking liquid to give flavor to braising meat, or can be reduced down after the meat has cooked to make a thicker sauce (we did this and it was amazing!).

Here’s how you can make this sauce in your kitchen:

  • 1 cup chopped fresh pineapple
  • 1.5 tbsp garlic, finely minced (about 3 large cloves)
  • 1 tbsp grated fresh ginger (or fresh ginger paste)
  • 1/2 cup coconut aminos (or gluten-free soy sauce)
  • 2 tsp fish sauce
  • 1 tsp sesame oil
  • 1 tbsp honey
  • 2 tsp rice wine vinegar

1. Combine all of the sauce ingredients in a food processor or blender. Blend until smooth.

2. Use the sauce as braising liquid for beef, pork or chicken (Simply salt and pepper your meat and place it in a crock-pot, pour over the sauce, and cook on low for 8-10 hours. Shred up the meat and mix it with the sauce to coat.) or cook it on the stove until it thickens (Bring the sauce to a low boil and cook, uncovered, for 5-10 minutes until it reaches your desired thickness. This would be great on steak, chicken or even burgers.).

3. EAT IT ALL! Or put it in a glass jar and store it in the fridge for up to about 2 weeks.


Let me know if you try this recipe! We loved it and will definitely be making it again!


Paleo Summer Recipe: Sriracha Coleslaw

IMG_0758If you haven’t noticed yet, I love making coleslaw. It’s pretty humorous considering I spent most of my life despising the stuff. Thank god I have seen the light because coleslaw is awesome, and I am currently obsessed with coming up with new varieties!

In fact, this entire spring so far I’ve only made one of my coleslaw recipes twice– and it’s this one! This Sriracha Slaw is creamy, tangy, spicy and sweet all at the same time. It was a big hit with the hubby when I first made it, and an even bigger hit with the crowd at my sister-in-law’s Memorial Day barbecue last weekend. As such, it has officially earned its place in the coleslaw hall of fame (aka this blog post).


Here’s how you can make this in your kitchen:

  • 1 bag coleslaw mix (while bag sizes can vary, a standard bag usually has 16-24 oz)
  • 3 tbsp. mayo
  • 1 tsp. sriracha sauce
  • 2.5 tsp apple cider vinegar
  • 1 tsp. coconut aminos (or gluten-free soy sauce)
  • 1 tsp. honey
  • 3 tbsp. scallions, sliced thin
  • 1/2 tsp. sesame oil
  • salt and pepper, to taste

1. Combine all ingredients (except the coleslaw mix) in a small bowl, whisking until smooth.

2. Add the coleslaw mix to a large bowl and add the sauce to the vegetables. Stir to coat all of the vegetables evenly. Add salt and pepper to taste.

3. Eat and enjoy!


Is this not the simplest recipe ever? And trust me, it’s super good! It’s the perfect summertime side dish for grass-fed hot dogs and burgers, or any grilled meat. Leftovers also make a great addition to lettuce wraps and salads!

Try this out and let me know what you think!