Thursday, April 17, 2014

Steak and Eggs Breakfast

With the leftover steak from the Ribeye and Lobster Winter Slaw recipe, I made this Atkins/low-carb-friendly breakfast.

Who doesn't love steak for breakfast? 

To make this drool-worthy meal, simply sauté a few thick onion slices in your FOC (fat of choice) until softened. Add leftover steak and cook just until heated through. Pile it on a plate and top with an over easy egg.

That's a happy morning, folks.

Tuesday, April 15, 2014

Ribeye and Mini Lobster Tails on a Bed of Winter Slaw

This dinner was inspired by Tyler Florence, Ina Garten, mini lobster tails, and a gorgeous ribeye from Costco. 

I used this winter slaw recipe for the bed. It's a hefty and filling salad. I only added a dusting of feta cheese (I tolerate dairy well) and walnuts. The recipe made enough for us to eat  large servings for two meals each.

Then, I simply sautéed the lobster in a pan with some butter and grilled the ribeye (I added smoked salt to it before grilling).


Saturday, March 29, 2014

Weeknight Paleo Dinner – Burger, Potatoes, and Broccoli

We recently added a very important member to our household: a grill. And it's changed weeknight cooking for the better.

If you don't have a grill, you can still easily use a cast iron skillet on the stove and make this exact same meal. I just prefer the taste of meat on a grill. 

But I digress, let's get to the food.

First of all, yes, I eat "white" potatoes (though the variety I cooked last night are technically yellow and purple waxy potatoes). I don't eat them daily. However, roasting fingerling potatoes is so easy. Almost effortless. It's hard to mess them up. And that's what this blog is about: making this healthy way of eating accessible. 

(If you're unsure about paleo and potatoes, read these two blog posts: the no-potatoes camp and the decide-for-yourself camp).

Burgers, Roasted Fingerling Potatoes, Broccoli, and Homemade Paleo Mayo


1 lb ground beef
1/4 cup onion, diced
2 cloves garlic, chopped
1 Tbsp Worcestershire sauce
Salt and pepper

1 avocado, sliced
Onion slices
Tomato slices
Butter lettuce leaves
Paleo mayo (I used this recipe

2 broccoli crowns
4 Tbsp butter
1 lemon (juice only)
Salt and pepper

Tri-color fingerling potatoes, halved (as many as you want)
Melted lard or tallow
Garlic salt 


It's pretty straight forward, really. Combine meat, onion, garlic, Worcestershire, and salt and pepper. Form into patties and cook (with your preferred method) until meat is cooked through. Top with desired toppings.

Steam broccoli. In a small pan, melt butter and add lemon juice, salt and pepper. Pour lemon butter over broccoli and serve.

Toss sliced potatoes in a large bowl with melted fat, garlic salt, and pepper. Roast at 400 degrees or until potatoes are tender on the inside and crispy on the outside.

Monday, March 24, 2014

Frittata of the Week – Tex Mex Brisket Edition

This week's frittata is brought to you by leftovers.

Over the weekend, we had a cookout that included fajitas and smoked brisket. So, I combined aspects of each to create this beauty.

2 Tbsp butter
8 eggs
2 Tbsp heavy cream
1 1/2 cups chopped smoked brisket
1/2 cup diced onion (I used both red and green)
2 cups torn kale leaves
Homemade pico de gallo (I used this recipe.)

  1. Melt butter in a medium-sized frying pan. Add onion and brisket. Cook until onions are softened and meat is heated through.
  2. While things are getting friendly in the pan, whisk the eggs and heavy cream in a bowl.
  3. Add kale to the frying pan. Cook until leaves are wilted and have decreased in size by about half.
  4. Add eggs. and let cook for about a minute. Place in a 400-degree oven for about 12 minutes or until the middle no longer jiggles.
  5. Top with pico and slice it up!

Wednesday, March 19, 2014

Frittata of the Week

Each Sunday evening, I make a frittata to eat for breakfasts throughout the work week. I cook it, let it cool, then cut it into slices and store each slice in its own tupperware container in the fridge. This makes for an easy breakfast on busy mornings.

Frittatas are seriously one of the easiest things to make. And they're so very versatile. I never buy anything special for them, and I always only use what veggies I have leftover from the weekend.

Here's how I made this week's:

Five eggs (pastured)
Splash of heavy cream (omit this if you're avoiding dairy)
2 Tbsp butter
1/4 cup diced onion
Handful of spinach
Handful of chopped kale
Handful of yellow tomatoes
Salt and pepper to taste

Note: Use an oven-safe sauté pan.


  1. Preheat oven to 400.
  2. Whisk eggs and cream together in a bowl. 
  3. Melt butter in a small sauté pan over medium heat. Add diced onion. 
  4. Once the onion has softened, add kale, spinach, and tomatoes. Cook until the greens are slightly wilted and the skins on the tomatoes are starting to blister.
  5. Add egg mixture to the pan. Let cook for approximately one minute. (If you're feeling a little crazy and not anti-dairy you can sprinkle a little Jack cheese on top.)
  6. Put the pan into the oven and let cook for roughly 10–12 minutes or until the middle no longer jiggles when you shake the pan.

Tuesday, March 18, 2014

Rotisserie Chicken and Green Salad

One of my main goals with this blog is to show you how easy it can be to eat a paleo diet. While, yes, it may take some effort to make the initial changes (giving up bread and pasta, for example), the actual cooking aspect does not have to be cumbersome. You don't have to use big fancy recipes (though that can be fun if you have the time). 

Here's an example of a dinner I made recently. Rotisserie chicken and a large salad of mixed greens (the recipe for which I found here while scrolling through my Pinterest feed). The entire meal consisted of items I regularly keep in my kitchen: chicken, kale, spinach, broccoli, nuts, and other veggies and it took about five minutes to put together.

A worthwhile note: I bought the rotisserie chicken from CostCo. It's not pastured, nor is it organic. Is this ideal? No. Was it affordable, convenient, and better than picking up a pizza on the way home? Yes. I do strive to eat pastured and/or organic meats and eggs as much as possible, but let's be realistic. It's not always feasible in terms of my budget or my time.

Also, leftovers are your friend and will help you stretch your weekly food budget. I left the salad plain and only added the dressing to each individual serving. So far with this one chicken and one salad, I've made two dinners, two lunches, and still have more of both the chicken and the salad in my fridge.

Friday, March 14, 2014

Weekend Lunch

This is my attempt at The Pioneer Woman's Carb Buster Breakfast.

I've been making this on the weekends for lunch quite often. And since I have large quantities of cherry tomatoes at home,  I substituted them for the slices of bigger tomatoes that the original recipe calls for. I also just sautéed them with butter, salt, and pepper instead of grilling them.

If you're looking to go strict paleo, eliminate the slice of Jack cheese and maybe substitute half an avocado. I'd also suggest two poached eggs if you're looking for a little more protein.

This is a very satisfying and clean lunch. Click the link above for the recipe.

Thursday, March 13, 2014

Paleo Taco Salad

Here's a quick weeknight dish. I actually made this last night. It made enough for dinner last night and lunches today for my husband and me.

If I had avocados, I absolutely would've added them to this dish as well. That or made guac.

For me, the fat from the meat and the salsa were enough for a dressing. If you tolerate dairy well, you could add a dollop up sour cream.

Paleo Taco Salad

1lb ground beef
Homemade taco seasoning
1 yellow bell pepper, sliced
Button mushrooms
1/2 medium yellow onion, sliced
1Tbsp FOC (fat of choice; I used tallow)
1 cup yellow and red cherry tomatoes, mixed and cut in half
Red leaf lettuce
Mark Sisson's Ultimate Salsa
Salt and pepper to taste


  1. Brown ground beef in a skillet over medium high heat; add 1–2 Tbsp of taco seasoning about halfway through the browning process. Cook until meat is no longer pink.
  2. Place another skillet over medium high heat. Add FOC. Once it has melted, add onions and peppers to the pan. Once peppers and onions begin to brown slightly, add mushrooms. (If you add them too early, you'll end up with mushy mushrooms.)
  3. Fill each bowl you're going to serve with lettuce and spinach. Add taco meat. Top with onions, peppers, and mushrooms, cherry tomatoes, and salsa.