BBQ Bacon Chicken Burgers

There’s nothing like the grill in the summertime. I am a huge fan of barbecue everything. Sweet, salty, smoky flavor is amazing. These burgers hit the spot. I wrap them in crisp lettuce leaves and top with fresh tomato and sautéed balsamic onions.
BBQ Chicken Burgers
1 lb ground chicken
3 slices nitrate free bacon (sure you can use turkey bacon but what fun is that?!)
2 scallions-ends and tips removed
1/4 tsp garlic powder
1 1/2 T barbecue sauce (I love Paleochef)
1/4 tsp Ground pepper

In a large skillet, fry up the bacon slices.
In a food processor, combine the scallions and bacon until they are minced.
Add remaining ingredients and give it a few pulses to combine.
With wet hands, form 4 burgers.
Grill on med-high 4 -5 mins and flip and cook until internal temp reaches 165.


Paleo 101: Spagetti Squash


Although I don’t get to blog as much as I’d like to, I am an absolutely huge Paleo advocate in real life. Pretty much everyone I know is aware of my stance on food and nutrition. And more often than not, they want to learn more. Most people are psyched to try Paleo, and I’m proud to say I’ve converted quite a few people to eating this way. And if you know me in real life and I haven’t gotten you yet, give me time 😉

Hands down the first question people have when talking about eating grain free is “don’t you miss bread and pasta?!”. And while I do miss it sometimes, there are some great stand ins that make my body feel great instead of sick. So for me it’s a no brainer. Spagetti squash is a great stand in for pasta. The only thing is that you have to know how to cook it properly so you don’t make it a watery, mushy mess and end up face first in a bowl of linguine.
I have tried a number of methods, and the oven is my favorite. It roasts the squash, making it’s flavor richer. It also doesn’t require water. Cooking it with water leaves you with a puddle under your meal, and Can also lead to overcooking.

Roasted Spagetti Squash
1 medium spagetti squash
2 T good extra virgin olive oil
Salt and pepper to taste

Preheat oven to 400
Cut squash in half lengthwise and scoop out seeds with a spoon.
Lay it face up in a baking dish and brush oil over the surface of both halves.
Sprinkle with salt and pepper.
Roast in oven for 40 to 50 mins.
Use a fork to scrape out squash meat.
It should come out easily and be nice and stringy.

Top with some good sauce (I love Raos-but if you use it, go light on the salt on the squash) and some protein and you have an easy Paleo meal!

Blueberry Banana Pan-crepes


Recently my son was having a belly episode. His one request for food was pancakes. Because of his tender belly, I wanted to avoid using almond flour (and grains). So we made these. I have made various Paleo crepes before to wrap things in, but not one sweet for breakfast. The bananas gave them breakfast worthy flavor, and were easy on his belly. I had mine topped with blueberries, and they were fantastic. My boys all gave these two big thumbs up. They are sweet and moist, and don’t need syrup.

Because there isn’t much flour, cooking these is tricky. Cooking them as gently as you would a crepe is the key. Also make sure your pan is nice and warmed up before you pour on the batter. Don’t flip until you have them nice and bubbly. Keep the size to about 4 inches in diameter. There’s a learning curve, but you’ll get the hang of it!

Banana Blueberry Pan-crepes
2 bananas
1T coconut flour
3 eggs
1/4 tsp salt
1tsp vanilla

Ghee for greasing pan
Fresh blueberries for topping

Put all ingredients except ghee and blueberries in blender.
Blend on high until combined and no chunks remain.
Heat nonstick pan on medium.
Grease the surface with a teeny but of ghee.
Add batter and don’t touch it until it’s full of bubbles.

Then GENTLY flip. This is where the learning curve comes in. I flip the edge up, and roll it over (rather than try to flip it like regular pancakes).
Top with blueberries and enjoy!


Back In Action

It’s been a while. As usual, I have been busy with my three boys. Spring is an amazing time of year for the kids. Baseball, playing in the dirt, riding bikes, and of course, eating outside!
We have been really enjoying our first spring in our new home.

Lucky for you I have kept my trusty notebook in the kitchen, and have a bunch of recipes to share! Over the next few days I plan on revamping this blog a bit. I will be posting some easy, family friendly recipes.
Here’s a sneak peek