Pescados Asado (Paleo, Grain Free, Gluten Free)

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This might seem redundant because it’s being spoken about widely across the foodie and paleo sphere of the internet but I’ve been rather consumed by Gather written by the dynamic duo couple Bill Staley and Hayley Mason from Primal Palate.  I was fortunate enough to meet them at PaleoFX and they totally blew me away with how kind and genuine they are.

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Roasted Pecan Broccoli

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I’ve mentioned before how much I love to roast vegetables. If you want to turn someone on to vegetables this is exactly how you are going to do it. Roasting vegetables takes away any of the harsher tasting parts of a vegetable if there are anyway and makes them much more smooth tasting. It also manages to give the veggies a nice smokey and nutty taste with a slight sweetness at the end. Not to mention it’s almost always incredibly healthy and Paleo so long as you don’t use any gross oils.  Like vegetable oil,  gross. Just the name makes me shudder.

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Snickerdoodles (Paleo, Grain Free, Gluten Free)

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Ah the combination of cinnamon and buttery goodness. Cinnamon is so perfect on just about any baked good, but something about a snickerdoodle makes it significantly better. Back in the days where I had regular snickerdoodles I always recalled them to have a specific buttery and slightly salty richness to intertwine with the sweet and fragrant cinnamon. They had a texture that wasnt crumbly but soft and slightly chewy.

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Brownie Cake with Dark Chocolate Buttercream Frosting and Cacao Nibs (Primal, Grain free, Gluten free)

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A few weeks ago it was my mom’s birthday so I made her a nice birthday dinner, even though I make dinner most nights this one was special. There was one main dilemma though, that dilemma being the fact that her birthday happened to fall on an incredibly busy week so I only had enough time to run and grab a present and make a dinner. I don’t know if you noticed but there is something seriously wrong with that. There was no cake involved.

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Carnitas

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I have really been getting my fiesta on with Mexican cuisine lately. I have always had quite an innate love for Mexican food, ever since I was little actually. I had a nanny for most of my toddler and childhood ages named Gladys. Well actually we all call her Chachi now and she’s not Mexican she’s Salvadorian but I digress. In fact even all of her friends and people she knows call her Chachi. And of course there is a story behind the name Chachi, that story basically being when I was very little to the point where I could only say a few words I woke up from one of my naps and called for her by yelling for Chachi. So it just stuck. Actually even her family members call her Chachi.

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Cauliflower Tortillas (Paleo, Grain Free, Gluten free)

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Cauliflower is so incredibly versatile in the kitchen. Every time I play with it in the kitchen I almost always end up stunning myself with another use for it. And yes I refer to it as playing because I do fairly odd things with it until something interesting happens, and something interesting happens every time. That doesn’t mean that it worked or that it’s functional, just something interesting. Like a gargantuan cauliflower mess which I try to avoid as often as possible.

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Salmon Curry (Paleo, Grain Free, Gluten Free)

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Salmon is one of my favorite fish to eat because it usually cooks fairly quick and it’s usually pretty satisfying without feeling too heavy. I usually make my Crispy Skin Salmon whenever I have salmon because it’s super quick and I almost never get bored of it. Something about the alluring crispy skin get’s me every time. Well, I say every time, but that is obviously not the case because I am posting this recipe.

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Asparagus and Caramelized Spring Onion Saute

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Sometimes when you sit down and look at a list of ingredients it can be a bit daunting and make you feel like the recipe was over thought. This isn’t always the case of course but it’s definitely a factor in it. I’m guilty of it, but I try to keep myself from making things too over stuffed with large arrays of ingredients. Plus nobody really likes to read a ridiculously long list of ingredients crossing out each one you don’t have while rubbing your eyes from staring at the screen for so long.

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Slow Cooker Chinese Spare Ribs (Paleo, Grain free, Gluten Free)

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Out of all of the many names for cooking utensils I think my absolute least favorite is the name crock pot. It has such flaccid ring to it that goes off like a limp whoopee cushion when ever someone says it, to me that is. I really prefer to call it a slow cooker, which doesn’t sound elegant or anything like that but at least it doesn’t have any unfavorable ring to it like crock pot does. Forgive me if I offended anyone by “slandering” crock pots name, it’s just my opinion.

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Classic French Omelette with Chives and Smoked Gouda

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I’ve said before in my post for Duck Egg Mayonnaise how much I love eggs. Packed full of nutrients, healthy fats, protein and they can do almost anything. The one man army of food I suppose. Because of all of these amazing benefits and the fact that I’m just addicted to them I happen to eat eggs every day. I still haven’t gotten bored from my morning eggs yet. Although I switch up the way that I cook them from time to time. Fry them, scramble them or make the best concoction ever known as an omelette. With it’s fluffy masses of folded egg and a little hint of something to nestle in between.

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