Wednesday, January 4, 2012

Primal GUMBO!

3 large boneless skinless chicken breast halves
1 pound smoked sausage, cut into 1/4-inch slices (I bought Chicken sausage from Whole Foods. Read Labels!)
7 tablespoons olive oil1 large onion, chopped
5 cloves garlic minced
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
3 stalks celery chopped1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups beef stock (read labels! or make your own)
4 roma tomatoes, diced
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
3 tsp. Paprika
1 tsp. Cumin
1 pinch black pepper
1 tsp. Cayenne pepper
1 tsp. Rosemary
1 tsp. thyme
2 tbsp. apple cider vinegar (optional)
1 tbsp. anchovy paste (optional)
sea salt to taste

Heat 2 tbsp oil in a pan over medium-high heat.
Cook the chicken until browned on both sides and remove.
Add the sausage and cook until browned, then remove.
In a large pan heat the remaining oil and add the onion, garlic, green pepper, red pepper and celery and cook for 10 minutes.
Add beef broth and parsley, all spices, vinegar, and anchovy paste.
Add the chicken and sausage to the large pan.
Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes.
Add tomatoes and okra.
Cover and simmer for 1 hour.
Just before serving add the green onions, shrimp and more chopped parsley.

I served this over a bed of cauliflower rice. It is a family sized meal.

Tuesday, September 6, 2011

Garlic Broccoli Stir Fry

Organic frozen broccoli (Trader Joes)
Light coconut milk
macademia oil
onion powder
sea salt
ground chicken or turkey
almond butter
pumpkin seeds

This recipe was for one serving (and I eat more than an average woman I would say!)

Sautee (on medium heat) 1/2 bag of broccoli in about 1/4 cup light coconut milk and 2 tsp macadamia oil.
 Lightly cover the top with onion powder, dillweed, sea salt and pepper and about 2 tsp crushed garlic. In a separate pan cook the chicken or turkey (I had precooked this so I had just enough for a serving for myself, I melted a spoonful of almond butter into the meat.
 Then top that with the veggies and sprinkled pumpkin seeds on top. I seriously cannot believe how good this turned out and it was super simple!!!

Monday, September 5, 2011

Holy (guacamole) Eggs

The deviled egg's worst nightmare!!!


A dozen eggs

1 ½ large avocados

¼ c. cilantro- chopped

¼ c. onion- chopped

handful of cherry tomatoes (I used 6 from our garden)- chopped

2 tbsp. olive oil

2 tsp. minced garlic

1 squirt of lemon juice

dash of red pepper flakes

dash of salt


1. Hardboil your eggs by placing them in a sauce pan full of cold water and bringing the water to a rolling boil.

2.Remove the pan from heat and allow them to sit for 15 minutes.

3.Move to an ice bath for another 15 minutes. This will make them easier to peel.

(Eggs that are a week+ old tend to peel easier but fresh will work too. )

4. Peel eggs.

5. Gently slice eggs in ½ placing the white on a plate and the yolk in a bowl.

6. Mix the avocado with the egg yolks and olive oil until creamy.

7. Fold in all other ingredients except the salt.

8. Spoon ping-pong ball sized dollops into the egg whites.

9. sprinkle salt over the top.

ENJOY! They didn’t even last 5 minutes in my house.

-hard boiled with love,


Saturday, August 20, 2011

Banana "Ice Cream"

A recipe from the woman who taught me how to cook......My mama!

Believe it or not blended frozen bananas taste like ice cream. They take on the consistency of soft serve ice cream. For a firmer ice cream feel, just pop the blended bananas in the freezer for 15 more minutes.

Tonight we ate this tasty treat is with a touch of honey, 2 scoops of almond butter, pecans, and pineapple chunks folded in. . But the sky's the limit - add in your favorite paleo nut or fruit maybe even some coco powder and enjoy!

Sorry there is no photo! We ate all of it before I could get one... it didn't even make it into individual bowls. haha.


4 ripe bananas
2 tsp agave syrup or honey (optional)
2 tbsp almond butter (optional)
1/4 c. pecans (optional)
1/4c. pineapple chunks (optional)


1. Cut the ripe bananas into 1-2" pieces and freeze for at least 1 hour.
2. Place the frozen bananas in the bowl of a food processor, along with any optional ingredients you choose to use.
3. Pulse until the bananas start to break apart, then switch on and blend for 2-3 minutes, scraping down the bowl, if necessary. The bananas will first break down into a sandy texture, before taking on the consistency of soft serve ice cream.
4. Top with any desired toppings!



Friday, August 19, 2011

Chicken Curry Salad


4c.- Chicken, cut into 1 inch cubes

½ c- Green onion, chopped

½ c.- Celery, chopped

½ c. – Dates, chopped

½ c.- Almonds, sliced

4 tbsp- Olive Oil Mayo (see previous post)

2.5 tsp- Curry powder

½ tsp- Garlic powder

Dash of cinnamon

Pinch of salt


1. On a skillet brown your chicken until it is fully cooked.

-if you have not pre-made your mayo, this would be a good time to multitask.

2. In a large bowl, while the chicken is still warm (heat helps release the curry flavor) mix all ingredients in a bowl together.

3. Cool in the fridge.



Olive Oil Mayo

This recipe has been great in my chicken curry salad and is also awesome with canned tuna. Let us know what other fun uses you come up with!


1 egg

1 tbsp lemon juice

3/4 cup olive oil


1. Put the egg in a bowl with the lemon juice and mix well.

2. With an electric mixer, start whisking vigorously while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Be patient, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point;

3. Store in the refrigerator!

Monday, July 25, 2011

Caribbean Citrus Strew

1 can coconut milk
1 can water
1 white large onion
1/2 cup green onion, diced
2 tomatoes diced
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tbsp basil
1 tsp thyme 
1 tsp black pepper
1 tsp ginger
1 tsp dillweed
1/2 tsp cumin
2tbsp lime juice
1 tbsp organic honey 
a pinch of red chile pepper
sea salt to taste
9 thawed chicken tenderloins 

1. In a large pot pour in the coconut milk and water
2. Chop veggies, place into pot
3. Put in all of the spices
4. Let the veggies and spices lightly boil/simmer on medium-low
5. Cut chicken into small 1/2in pieces
6. Cook chicken with coconut or olive oil
7. Once chicken is fully cooked place into stew and simmer for 5-10 minutes. 

This is great with the Coconut Rice! Place some of the stew on top of the rice and enjoy!!!