Paleo Gingerbread Mug Cake

23 Oct

If you search through my recipes you’ll find a kick ass paleo gingerbread.  Tonight I was in the mood for gingerbread, but not in the mood to make an entire pan of gingerbread.  This got the job done!

Paleo Gingerbread mug recipe

Paleo Gingerbread mug recipe


1 large egg

2 tbl. canned pumpkin (not pumpkin pie filling)

2 tbl. creamy almond butter

2 tsp. organic blue agave

1/2 tsp. baking soda

1/8 tsp. Himalayan sea salt

1/2 tsp. vanilla extract

1/4 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. allspice

1/8 tsp. nutmeg (optional – if you like more spice)

1/8 tsp cloves (optional – if you like more spice)


Whisk all ingredients together in a large, microwave safe mug until smooth and well blended.  Microwave for 90 seconds.  Enjoy!  It is perfect as is, but you can always add a dollop of maple sweetened vanilla bean coconut cream!

Approximate Macro Breakdown

302 calories

20g fat

21g carbohydrates

13g protein

Pumpkin Spice Latte Muffins

23 Oct

Added a new twist to my paleo pumpkin spice muffins – espresso!  Eat your heart out Starbucks.

Paleo Pumpkin Spice Latte Muffins

Paleo Pumpkin Spice Latte Muffins


(makes ~28 muffins)

6 large eggs

3 cups canned pumpkin (not pumpkin pie filling)

2 tbl. instant espresso powder

3 tbl. ghee

3/4 cup organic blue agave

1 tbl. vanilla extract

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground allspice

1/4 tsp. ground cloves

3/4 tsp kosher salt

1/2 tbl. baking soda

1/2 tbl. baking powder

3/4 cup coconut flour

1/4 cup arrowroot powder

1/4 cup tapioca flour


In your stand mixer with paddle attachment beat the eggs on medium for one minute.  Now mix in the remaining ingredients in order until smooth and combined.  Evenly distribute into muffin tins lined with wrappers (I prefer the parchment cupcake wrappers) and bake at 350°F for 25-30 minutes.  Cool and enjoy.

Approximate Macro breakdown:

Per muffin

Calories:  74

Fat:           3g

Carb:        13g

Protein:   2g

Paleo General Tso’s Chicken

22 Oct

I was so excited to try to make a paleo version of General Tso’s chicken that I totally forgot to make broccoli or anything else to serve it with/over.  Oops!  It was delicious all by itself!

Paleo General Tso's Chicken

Paleo General Tso’s Chicken

First make chile garlic sauce (you will need 1 teaspoon of this for the chicken)

Chile garlic sauce

8 fresno peppers, 4 de-stemmed, 4 de-stemmed and de-seeded

3 cloves garlic

1 tbl. distilled white vinegar

1 tbl. honey

1/2 tsp. Himalayan sea salt

Puree everything in a food processor or Vitamix, store in a mason jar in the fridge.



1 pound chicken thigh cutlets (boneless, skinless chicken thighs

1 large egg white

1/2 tbl. toasted sesame oil

1/4 cup + 1 tbl. coconut aminos

1/3 cup + 1tbl. arrowroot powder

1 + 1/4 tsp. kosher salt

1 cup organic low sodium chicken broth

1 tsp. chile garlic sauce

1/2 tbl. white vinegar

1/4 tsp. garlic powder

3 tbl. honey

1 tb. grape seed oil

2 tbl. minced ginger

2 cloves garlic, minced

1 cup avocado oil


Cut chicken into one inch pieces.  In a large bowl whisk together egg white, 1/2 tbl. toasted sesame oil, 1 tbl. coconut aminos, and 1/3 cup arrowroot powder, 1 tsp. kosher salt.  Toss the chicken in this mixture until coated, set aside.  In a medium bowl whisk together 1 cup chicken broth, 1/4 cup coconut aminos, 1 tsp. chile garlic sauce, 1/2 tbl. distilled white vinegar, 1/4 tsp. garlic powder, 3 tbl. honey, 1/4 tsp. kosher salt, and 1 tbl. arrowroot powder.  In a large pot heat 1 tbl. grape seed oil over medium high heat.  When hot add the 2 tbl. ginger and 2 minced cloves garlic, sauté 2 minutes.  Add the broth mixture and whisk until sauce thickens.  Move to low heat just to keep warm.  In a deep skillet heat 1 cup avocado oil over medium high heat until shimmering.  Once oil is hot add coated chicken (do this in 2 batches so not to crowd the pan).  Fry the chicken in the oil for 2 minutes, flip and fry another 2 minutes.  Transfer golden brown chicken to a plate with paper towels to absorb excess oil then add to the warm sauce.  Repeat with remaining chicken that needs to be cooked.

Update: Made the dish again and added 2 chopped green bell pepper and 1 large head broccoli florets to the pot when sautéing the ginger and garlic, it is a more well rounded dish now😉

Paleo General Tso's Chicken with broccoli and bell pepper.

Paleo General Tso’s Chicken with broccoli and bell pepper.



Whole 30 and Paleo Crustless Quiche

10 Oct

Want to make one dish that will give you breakfast for days?  For the whole week? Then combine some leftovers with some fresh ingredients and make this amazing crustless quiche!  Sort of a crustless quiche/frittata hybrid.  Easy, loaded with flavor, reheats well, and starts your day off on the right foot.

Whole 30 and Paleo crustless quiche

Whole 30 and Paleo crustless quiche


1 sweet onion, chopped

4 cloves garlic, minced

1 pound butternut squash, peeled, seeded, and cubed (yes you can buy it pre-prepped too!)

12oz andouille sausage (no nitrates, no sugar – I use Wegman’s), quartered lengthwise and sliced (thick)

4 leftover bunches of oven baked prosciutto wrapped asparagus, chopped (equals ~ 1 pound asparagus and 8 slices of nitrate free prosciutto)

12 large eggs

Extra virgin olive oil

Kosher salt


Coconut oil


Preheat oven to 375°F.  Heat 1-2 tablespoons extra virgin olive oil in a large pot over medium high heat.  Add onion, squash, sausage, season with salt and pepper and sauté 3-5 minutes.  Add garlic and continue to sauté until squash is soft.  If you don’t have leftover asparagus, use fresh and add in with the squash mixture (at the end) for about 5 minutes.  Set squash mixture aside to cool.  Whisk your eggs with a pinch of salt and about 5 grinds of fresh pepper.  Grease a baking dish with coconut oil.  Pour half of your whisked eggs into your baking dish, then add leftover prosciutto/asparagus, cooled squash mixture, and remaining whisked eggs.  Bake at 375°F for 40-45 minutes, until eggs are set.  Once cool, store covered and refrigerated.  Reheats extremely well for breakfast.

Paleo Chocolate Chia Nut Cereal

9 Oct

Our gym is starting a paleo challenge tomorrow and I know there are members who love cereal!  I may or may not be related to a member who is very upset anytime he can’t have cereal.  Decided with the challenge starting that this would be the perfect time to create a new paleo cereal recipe for those who don’t want to change their morning eating habits too much.  I’m thrilled with how this recipe came out!  It rivals Wegman’s chocolate chia granola, but mine is grain free!

Paleo chocolate chia nut cereal

Paleo chocolate chia nut cereal


2 cups sliced almonds

1/2 cup shelled sunflower seeds

1/2 cup shelled pumpkin seeds

1 cup chia seeds

2 cups unsweetened flaked coconut

1/2 cup chopped pecans

1/2 cup chopped walnuts

1/4 cup organic blue agave

1/4 cup honey

1/3 cup melted coconut oil

3 tbl. cocoa powder

1 tbl. cinnamon

1 tbl. vanilla extract

1/2 tsp. Himalayan sea salt


In case you’re wonder, yes all the nuts/seeds I use are raw.

Preheat oven to 250°F.  In a small bowl whisk together agave, honey, coconut oil, cocoa powder, cinnamon, and salt.  Toss remaining ingredients in a large mixing bowl, pour sweet oil/seasoning over, and toss well to combine.  Spread mixture across two baking sheets lined with parchment paper.  Bake at 250°F for 1.5 hours, mixing every 30 minutes.  Then turn off the oven, leave the oven door ajar, and allow the mixture to completely cool.  Break up and move to a container/zip top bag for storage.  Enjoy ~1/4 cup with almond/cashew/coconut milk!

Paleo Chicken Pad Thai with Sweet Potato Noodles

6 Oct

Was looking to try something different tonight and decided to give a healthier version of pad thai a whirl.

Paleo chicken pad thai with sweet potato noodles

Paleo chicken pad thai with sweet potato noodles


1/4 cup + 2 tbl. coconut aminos

2 tbl. tamarind chutney (couldn’t find tamarind paste)

1 tbl. lime juice

2 tbl. rice wine vinegar

2 tbl. coconut sugar

2 tsp. chili powder

1/8 tsp. cayenne

4 large eggs

1 tsp. extra virgin olive oil

1 tbl. avocado oil

1 1/2 pounds boneless, skinless chicken breast, sliced into thin strips

1 bunch scallions, thinly sliced (white and light green only)

4 cloves garlic, minced

2 pounds sweet potato noodles (spiralized sweet potatoes)

1 cup raw cashews, toasted and crushed

Kosher salt


Fresh lime wedges (optional, for garnish)


Preheat oven (or toaster oven) to 350°F and toast cashews on a baking sheet for 5 minutes.  Cool, then crush with a mallet or pulse in a coffee grinder/food processor.  Set nuts aside.  Whisk eggs until frothy, season with olive oil, salt, and pepper and add to a non-stick skillet over medium heat.  Scramble eggs and then set aside.  Heat avocado oil in a large pot over medium high heat.  Season chicken strips with salt and pepper and add to hot oil in pot.  Cook until chicken is no longer pink.  Now add scallions and garlic to chicken and sauté 1 minute.  Whisk together coconut aminos, tamarind, lime juice, vinegar, coconut sugar, chili powder, and cayenne.  Add sweet potato noodles, scrambled egg, and sauce to chicken and sauté until noodles are crisp tender.  Top mixture with crushed toasted cashew and sprinkle with the juice of a fresh lime wedge (optional).

Whole 30 and Paleo Buffalo Turkey Stuffed Peppers

29 Sep

If this recipe sounds familiar it is probably because I created a recipe for buffalo chicken stuffed peppers and posted it here almost 9 months ago.  Why the change?  Simple, sometimes you can’t pick up what you want at the grocery store!

Whole 30 buffalo turkey stuffed peppers

Whole 30 buffalo turkey stuffed peppers


~15 red bell peppers, tops, seeds, and membranes removed (you don’t have to use red, but the sweetness of the red bell pepper compliments the buffalo spice)

4tbl. ghee

3 pounds ground turkey breast

2 cups mirepoix mix, diced (or dice 2/3 cup each onion, celery, carrot)

4 cloves garlic, minced

1 red and 1 orange bell pepper, diced

2 jalapeno peppers, seeded and diced

1 spaghetti squash

15oz can pumpkin (NOT pumpkin pie filling)

1 cup Frank’s red hot sauce

1/3 cup canola or olive oil mayonnaise

Kosher salt


Extra virgin olive oil


Preheat oven to 425°F.  Cut spaghetti squash in half lengthwise, season the flesh with olive oil, salt, and pepper and bake cut side down on a baking sheet lined with foil until fork tender ~40 minutes (depending on the size of your squash) .  Remove and discard seeds and membranes from cooked squash.  Reduce oven heat to 350°F.  Brush the inside of the red pepper cups with olive oil and season with salt and pepper.  Bake at 350°F for 8 minutes.  In a large pot over medium heat melt the ghee.  When hot add the diced mirepoix mix and sauté 5 minutes.  Add the diced bell pepper, jalapeno, and turkey, season with salt and pepper, and break up as you sauté another 5 minutes.  Add the garlic and sauté until turkey is no longer pink.  Add the spaghetti squash and pumpkin.  Whisk together hot sauce and mayonnaise and stir into pot with turkey and vegetables.  Season filling with salt and pepper.  Stuff the bell pepper cups with the buffalo turkey mixture and bake at 350°F for 20 minutes.  Additional mixture that does not fit in the pepper cups can be baked in a casserole/baking dish.

Macros (when quickly plugged into My Fitness Pal) per stuffed pepper cup:

Fat: 3g

Carbs: 13g

Protein 24g