4 Delicious Paleo Dinner Recipes

Only 5 more days until Tim and I take off for our long Anniversary weekend in Bend!! I seriously could not be more excited to get away than I am right now. Its been 4 years of hard work, but man has it ever been worth it!! I love this guy! He melts my heart, makes me laugh and takes amazing care of my sometimes too fragile heart.

This man has been doing super strict Paleo for just over two weeks now and he has dropped at least ten pounds (men!!!), stopped snoring, has deeper sleep and brighter skin and eyes. Its amazing!! I love Paleo more now than ever, lol. Since Tim sleeps better, that means I do too!

However, being 6 4 and 250 means he needs to eat a lot of food and since hes not eating out guess who is making all of his food. Yup. Its really challenged me to come up with creative, tasty foods that keep him feeling full. So, I thought I would share some of my favorite go to recipes that make leftovers and are easy to re-heat.

Sauteed Kale and Caramelized Onions

Sauteed Kale and Caramelized Onions


  • 1 bag pre-chopped kale from Trader Joes (or regular kale from the store)
  • 1 large sweet onion, quartered
  • 2 cloves garlic, minced
  • 1-2 tablespoons coconut oil
  • 1/4 teaspoon white pepper
  • Sea salt to taste


Chop into quarters, leaving it in longer strips. Melt coconut oil in a red copper frying pan on medium heat and add onions. Stir for about 8 minutes or until onions are almost clear. Add in garlic and saute for 2 min or until aromatic. Next, add in kale and saute until all the leaves are coated with oil and a nice dark, bright green (probably 5 minutes). Add in spices and stir.

Collards and Bacon

Collards and Bacon


  • 1 bag pre-chopped collards from Trader Joes (or chard from the store)
  • 2 medium sized shallots, diced
  • 2 cloves garlic, minced
  • 4-5 strips bacon
  • 1 tbs apple cider vinegar
  • 1/3 cup water
  • 1/4 tsp white pepper
  • Sea salt to taste


Cut bacon into small pieces and cook in large saute pan on medium heat until slightly browned. Add in diced shallots and garlic and cook for about 2 minutes. Add in collards, water and ACV. Stir and let simmer for about 15-20 minutes. You dont want brown collards, but bright green collards. Add salt and pepper and serve.

Smoky Yummy Drummies

Smoky Yummy Drummies


  • 5-6 free range/pastured/no cage/grass eating/whateveryouwanttocall it chicken drumsticks
  • 2 tablespoons EVOO or coconut oil
  • 1/4 teaspoon white pepper
  • 1 teaspoon smoked paprika (I love Costcos brand- $3!!)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • Sea salt


Pre-heat oven to 350. Wash and pat down chicken with a paper towel. Place in a large glass baking pan. Drizzle oil over drums and rub in with your hands (wash first please!) or brush. In small bowl, mix all spices. Dust spices over oily drums and bake for 30-35 minutes.

Rosemary Roasted Carrots

Rosemary Roasted Carrots


  • 2 pounds carrots (whole or baby)
  • 1-2 tbs coconut oil
  • 1 teaspoon ground rosemary
  • 3/4 teaspoon white pepper
  • 1 teaspoon sea salt


Pre-heat oven to 400. Wash, peel and rinse carrots and cut into whatever shape youd like (I did coins). You can do little hearts too. Put into large bowl with all other ingredients and mix well. Pour carrots onto large baking sheet or pan and bake for 25-30 minutes or until carrots are tender.

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Holiday Danish Coffee Cake

Danish Coffee Cake

Home made Danish Coffee CakeCoffee cake doesn’t necessarily have to be cake-like in nature. This is one of the most delicious coffee cake recipes that you’re going to find and will typically make a real impression on your family and friends.It is also one of the simplest coffee cake recipes we’ve found in a long while.

There is no better way to start a holiday breakfast than with a coffee cake that is made using delectable flaky pastry as the base. The more you roll out the flaky pastry or puff pastry, the more flaky it becomes. Don’t over handle your pastry as it may become tough.

A super way to welcome guest in the evening is with a super coffee cake. If you’re interested in home made Christmas or holiday gifts you will want to create this coffee cake, place it in a pretty box or foil container and when you present it, add a small laminated recipe card with the coffee cake recipe on it so that they can recreate your genius.

To Make the Danish Coffee Cake

  • one package puff pastry
  • one cup of your favorite jam or jelly
  • 1 tablespoon orange juice
  • 4 ounce block of cream cheese
  • 2 tablespoons granulated sugar
  • 2 tbsp Powdered Sugar

To make the cheese cake

  1. Preheat your oven to 400 degrees or the temperature recommended on your puff pastry.
  2. Beat the cream cheese with the sugar using an electric mxer until it is light and fluffy
  3. Take one sheet of puff pastry and roll it out until it is about twelve inches long
  4. Spread the cream cheese on the puff pastry, leaving about an inch on all sides of the pastry
  5. Mix the orange juice with your favorite flavor of jam or jelly. A few that you might try which are delicious are low sugar apricot jam, or low sugar raspberry jam that is remarkably fresh-tasting.
  6. Top the cream cheese with your jam or jelly, again, leaving an inch for sealing on all sides
  7. Take one side and fold it into the center.
  8. Take the second side and fold it inward to the middle, slightly overlapping the two sides
  9. Press lightly around the edges to seal it using dampened fingers.
  10. Lightly slit the pastry in two or three diagonal slices.
  11. Place on parchment lined baking sheet
  12. Bake according to the directions on your puff pastry
  13. Allow to cool for about 15 minutes and then sift powdered sugar lightly over the top.
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Good bye Boring Coffee, Hello Heaven!

Coffee Maker by Aeropress

I used to live off the serious boost that a good ‘ol energy drink can give. The sheer caffeine boost made any dull morning into an exhilarating burst of spontaneity and sheer productive energy. But that would last for a couple of hours before severely crashing, wondering why I even tried relying on an energy drink to keep me going. On top of this, I was spending an obscene amount of money each week to get my daily caffeine fix. Fortunately, I turned over to something that was just as effective: rich, dark black coffee.

However, I quickly found myself paying the same amount as when I was relying on just energy drinks, and like anyone, there were some serious bills that could use some cash to be paid off. In an effort to save some money, I decided to make my own coffee at home (and not only did I save money, but I no longer had to wait around on long lines in early mornings just to get by daily coffee before work). After going through several coffee machines, I definitely found the one for me.

Aeropress coffee makerThe coffee add espresso maker by Aeropress has been by far the best coffee maker for my needs, both in terms of pure taste as well as efficiency and speed. Therefore, the following is a brief Aeropress review, that shows exactly where this amazing coffee maker excels.
The first is in terms of sheer space and weight. The Aeropress coffee maker is by far the most compact and lightest coffee maker I have ever used, and has helped clear up a lot of space in the kitchen. Also, as someone who loves camping, a portable coffee maker such as this has come in quite a pinch on many occasions.

The second is definitely the improved taste that the Aeropress coffee maker has provided. With its ability for micro-filtering and utilizing finer grinds, coffee always comes out super smooth and with a great punch of bitterness that many people enjoy.

Lastly, the Aeropress coffee maker is able to make coffee that is as strong or as weak as you prefer, with you being able to control the entire process with a sturdy plunger. In the end, the sheer ease, compactness, and the ability to make whatever type of coffee I want has definitely been a great improvement to both my productivity and in saving me money that I would have otherwise spent purchasing coffee outdoors.

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Quick and Easy Coffeecakes


Quick and easy coffeecakes are a modern home-keeper’s delight. If you’ve been searching for no fuss recipes, which provide a scrumptious treat for the family, you’ll love our quick and easy coffeecakes.

Here’s a southern home-keeper’s secret: Find a basic pattern for any food you want to create and add your own personal touches, flavorings and toppings.

To begin, let’s create a pattern, for basic coffeecakes!

Basic Coffeecake Recipe

  • 12 uncooked biscuits
  • ¼ cup melted butter
  • ½ cup sugar
  • ½ cup chopped pecans
  • 1 ½ teaspoons ground cinnamon

Mix sugar, pecans and cinnamon in a small bowl. Put melted butter in another bowl. Lay biscuits on a clean cutting board and cut each biscuit into 4 pieces.

Dip biscuit pieces in melted butter and then in dry mixture. Arrange coated biscuits in a 9-inch pie pan. Bake at 450 degrees F. for about 8 minutes or until they are golden brown.

Tips: For a healthier version of the basic coffeecake make biscuits with Heart Smart Bisquick®. However, if you’re in a great hurry, use the canned variety of biscuits, along with a healthy sugar substitute.

Stevia is derived from an herb. You can find it at your local health food store. You’ll need to adjust the amount of Stevia vs. sugar, as it is super sweet.

Creative touches to enhance quick and easy coffeecakes: top with canned apples; substitute walnuts for pecans; cut the cinnamon and use nutmeg.

Brunch is a handy-dandy idea on “big dinner” holidays or when you’re entertaining weekend guests. Mingling aromas of coffee and cake will summon even the sleepiest of your guests to brunch.

Another secret about southern cooking: If the dish doesn’t contain corn meal and/or sugar, it’s simply not southern!

Down-in-Dixie Coffeecake

Sift together: 1 ½ cups sifted all-purpose flour, ¼ cup sugar, 4 teaspoons baking powder and ½ teaspoon salt.

Stir in: ¾ cup corn meal.

Add: ¾ cup milk, 2 slightly beaten eggs and ½ cup salad oil.

Pour: into greased 9x9x2 inch baking pan.

Bake: for 15 minutes in 400 degree oven. (Leave oven on.)


Blend: ½ cup brown sugar and ½ cup peanut butter.

Add: 1/3 cup milk very slowly and beat the topping mixture to fluffy stage.

Spread: topping on the coffee bread cake.

Sprinkle: ½ cup coarsely chopped pecans evenly over coffee bread cake.

Bake: an additional five minutes.

Serving Ideas

A big bowl of steaming scrambled eggs and individual serving dishes of mixed fruits make perfect accompaniments for the celebratory brunch.

Serve hot oatmeal with quick and easy coffeecakes to put a stove in your kid’s tummy that will last until lunch.

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Nut Topped Coffee Cake with Coffee

Nut Topped Coffee Cake with Coffee

Coffee cake has always been a favorite of people who chat and catch up on the doings of their lives over a piece of cake and cup of hot coffee. There are dozens of recipes out there for coffee cake and quite a few are prized recipes to be handed down from one generation to the next. This one is like most of the others; except for one surprising difference it really does have coffee in the recipe. Mix up a batch, grind some coffee beans, brew and enjoy with this wonderful coffee cake.

Coffee Cake with Coffee


  • 1 Cup chopped pecans or walnuts
  • ¼ Cup brown sugar
  • ¼ Cup white sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons instant coffee
  • Combine topping ingredients together and set aside in small bowl until needed.


  • 4 teaspoons instant coffee, dissolved in 2 teaspoons hot water and set aside
  • ½ Cup softened butter
  • 1 ½ Cups brown sugar
  • 3 eggs
  • ½ Cup applesauce, unsweetened
  • 1 Cup sour cream
  • ¼ Cup buttermilk
  • 1 teaspoon vanilla
  • 3 Cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder

Using a larger bowl, combine the sugars and softened butter until they are light and fluffy in texture. Add eggs next, mixing well after each one is added. Combine applesauce, buttermilk, sour cream, vanilla and coffee in a separate bowl.

Combine flour, baking soda and baking powder. Add both the flour mixture and the sour cream mixture to the batter. Mix well after each addition.

After mixing, add half of the batter to a ten inch fluted tube pan that has been greased and floured. Sprinkle reserved topping mixture on top, then add rest of batter.

Bake coffee cake at 350 degree F. for 45 to 55 minutes. Cool for at least ten minutes before adding glaze.

Glaze for Cake

Combine 2/3 Cup powdered sugar, 1 teaspoon melted butter and 3 to 4 teaspoons brewed coffee. Drizzle over cooled cake before serving.

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