Primal/Paleo Recipes for the Ex-Bread Addicts of The World

Archive for January, 2012

I Haven’t Been Avoiding You…..Kind of…

I know I have promised some recipes and I plan on getting those up this week, but I have been super busy! We have been cleaning, cooking, doing taxes, and lots more fun stuff.

Tonight I am making beef heart, so I will def let you know how that goes!

See ya soon, hopefully!


Today is Thanksgiving……right?

Ok, not really! BUT since we are supposed to be thankful everyday we can technically call it Thanksgiving!


Eat your heart out, Martha!

I will post my recipes later.


So as the turkey was getting done I began to take its temperature with a meat thermometer. When the thermometer stated the temperature of the turkey was a safe 170ish, I foolishly believed it. The mashed potatoes, gravy,and sweet potato pie were all done and waiting patiently to be devoured. The broccoli was in the oven getting roasted to perfection. Clayton (the husband) began to cut into the perfectly golden, juicy bird. He carved one side…mmmmm it smelled (and looked) heavenly. As he cut into the 2nd side he began to look slightly worried. Instead of cutting with confidence he was staring at the bird with a look of anguish.


We examined the meat we thought was done but couldn’t come to a conclusion as to whether it was fully cooked. We decide that even though it’s fun to live dangerously, eating raw poultry was not the way. Sooooooo we stuck it back in the oven with the roasting broccoli to finish cooking. One problem though, you don’t cook a turkey at the same temperature you roast broccoli at…..

By this time we were all starving. We had fluffy potatoes, rich gravy, a mouth-watering sweet potato pie, broccoli roasted to perfection and partially raw, partially burnt turkey.

So we sat down for a Paleo nightmare…..a meatless meal. We ate our sides (that were awesome, by the way) and waited for the turkey to be done. The whole time we ate I kept replaying the scene from National Lampoon’s Christmas Vacation where they are all chewing the over cooked turkey. If you’ve seen it you know what I mean and if you haven’t, shame on you, it’s a classic!

By the time we took the turkey out of the oven the kids had moved on but Clayton and I faithfully ate our dry turkey, covered it gravy, of course!

Moral of the story: A meat thermometer might not be the best item to skimp on.

I am just happy to say that I kept my cool during the entire fiasco. There were no tears, foot stomping or yelling at all. However, please do not ask my husband to confirm the last statement….

Recipes to be shared later but don’t worry I will not be instructing anyone on how to cook a turkey.

An Achievement, A Recipe and A Confession

1. An Achievement– I did 2 underhanded pull ups today! Before I had Finn (baby #4) it took me over a year to do one!! Now I need to work on overhanded ones!

2. A Recipe: I have a million I need to post! But for now I will focus on one. It was the bomb diggity! Yes, you read that right I said it was the bomb diggity. I can use dorky phrases ike that because it’s my blog. Anyway, this recipe is for cookies!!

(Bomb Diggity) Chocolate Glazed Banana Cookies


1 cup and 2T Coconut Flour

1t of baking soda

1/2 cup of water

1/2 cup coconut oil

4 eggs

2 ripe bananas

2t vanilla

1/2 a bar of dark chocolate broken into small chunks

2T cocoa powder

Usually in cookie recipes you mix the dry ingredients in one bow and the wet in another. I have no patience. I dumped it all in one bowl and mixed it up! Place heaping Tablespoons of dough onto cookie sheet. I made 27 cookies with this recipe.

Chocolate Glaze


2T Cocoa powder

4T coconut oil, melted

4T Maple Syrup (I use a gluten free, sugar-free Maple Syrup)

1T cinnamon

Mix all ingredients until smooth. Drizzle over cookies. Eat anc Enjoy!


A confession: I know you all skipped the majority of this post to read my confession. Who doesn’t love a juicy confession? One problem though, I am sure I am talking to no one because I haven’t shown this blog to anyone AND my confession isn’t really juicy. Ok, if you are still here:

I am a scale addict. I weigh myself when I wake up, after I go to the bathroom, after I eat, when I have clothes on, when I have clothes off, with a fox, in a box. And when it (the scale) tells me I’m down a couple of pounds, I am happy. When it goes up, I am a grouch.

Sooooooooooooooooooooo…………………I had Clayton hide it! I am not going to weigh for ONE WHOLE MONTH!!!! I am sure I could go find the scale, Clayton stinks at hiding things, but I will not. I am even going to avoid the scale at the Y. Who knows what will happen in a month but I know this, I am not going  to let the scale tell me if I am making progress. I already know I am, hence the 2 pull ups!! I am going to keep setting workout goals and trying to meet them.

If you want to know more about why I am ditching my scale go here and here!

Crock Pot Chicken Tacos

Another crock pot recipe! Yay! I love throwing a hunch of stuff in the crock pot and knowing that my next meal is taking care of itself! Hmmm I wonder if this concept would work on cleaning my house? Throw the cleaning supplies in, shut the door, walk away and 8 hours later violà, a clean house! Maybe I’ll try it…..

This recipe is super easy, I mean ridiculously easy.


3 lb bag of Chicken breasts

2 packets of taco seasoning Taco Seasoning (I use 1 batch of homemade seasoning found at

1. Put fresh or frozen (Yes, you can put in frozen chicken in! Try it, I dare you!) chicken breasts in the crock pot.

2. Dump on seasoning

3. Cook 4-5  hrs on high or 6-8 on low. If you are using frozen chicken it will need to cook longer. My crock pot cooks very hot! My high setting is like super high and my low setting is like high! (Got that?) Basically cook it until you can shred it with two forks.

4. I like to serve this with sautéed peppers and onions, cheese, sour cream and salsa. My kids like to eat it in quesadillas made with corn tortillas.

My touchpad auto correct keeps changing crock pot into crackpot when I forget to add a space in between crock and pot. It’s kind of funny.

Caribbean Jerk Crockpot Beef via PaleOMG!!

Three words for you BEST. RIBS.EVER!

I used pork ribs but other than that I kept everything the same. I used homemade turkey stock. I served these with oven roasted Brussels sprouts.


The rib recipe can be found at

Paleo Caribbean Jerk Crockpot Beef Ribs

2-3lbs beef back ribs
1 yellow onion, chopped
1/2 cup beef or chicken broth (or water!)
1 tablespoon coriander
1 tablespoon ginger
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt and pepper
1 teaspoon thyme
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
This is simple. I’m trusting you to not eff this up. If you do, you fail at life. Not even kidding.
Put ribs and chopped onions in crockpot.
Add broth or water.
Mix spices together and add directly to the crockpot, being sure to coat the ribs.
Put crockpot on low and cook for 6-8 hours.
Eat. Be careful pulling the ribs out of the crockpot, the meat comes off the bone pretty easily!

The Brussels sprout recipe was really hard so pay close attention!

Oven Roasted Brussels Sprouts

1. Preheat oven to 425°.

2. Cover cookie sheet with foil.

3.Dump fresh or frozen Brussels sprouts onto pan.

4. Drizzle with bacon grease.

5. Place pan in oven. 

6. Cook for about 25 min or until sprouts get crispy, stirring about halfway through cooking time.

7. Eat, constantly checking to see if you are actually eating Brussels sprouts. Surely you are not, these taste to good.




We have been searching for a great pancake recipe for a long time! We finally found it!

The original recipe can be found here

We use an 1/8 cup measuring cup to spoon these out onto the griddle. It may sound small but it’s not! Make sure to use the back of a spoon to spread the batter out a bit. Also, we have found that coconut oil is the best thing to cook these with. Be patient and wait until the first side browns before flipping.


4 eggs, room temperature
1 cup milk (raw cow’s or coconut both work)
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
coconut oil or butter for frying
Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
Serve hot with butter, coconut oil, honey, syrup, or fruit

Roasted Carrots

These were so good. I told Clayton I could eat them for dessert! It was pretty simple.



Some kind of fat. I have used bacon grease and coconut oil and both were good. Could also use butter.

Salt and pepper to taste

Preheat oven to 425°. Cover a baking sheet in foil. Peel carrots and cut them into even sticks (That way they will all be done about the same time.) Place carrots in a large zip lock bag. Drizzle melted oil or butter over carrots, close bag and shake you till all carrots are covered. Spread evenly on foil covered baking sheet. Salt and pepper to taste. My carrots took about 25-30 minutes to cook and I stirred (tasted and salted) them about halfway to ensure even cooking.

Oh my…. 🙂

Someday I will get a pic before everyone eats it all!