Paleo Beef and Sausage Meatballs


These meatballs required very little in the way of seasoning because I used a combo of ground pasture-resided breakfast sausage that was already deliciously seasoned along with grassfed beef. They turned out delicious!


  • 1 pound beef
  • 1 pound ground pork sausage
  • 2 eggs  
  • 1/2 cup almond flour
  • 1 TB salt


  1. Preheat oven to 400 degrees and line two baking sheets with parchment paper
  2. Combine all ingredients and form into meatballs
  3. Place on baking sheet and bake for approximately 20 minutes  

Makes approx. 32 meatballs 


Macaroni and Cheese with Broccoli


It was a cold, rainy weekend that called for warmer clothes, boots, and comfort this creamy macaroni and cheese with broccoli. I like to add shredded BBQ chicken on top!


  • 16 ounces pasta of choice  
  • 2 cups broccoli
  • 4 ounces cream cheese
  • 2 cups whole milk (I use raw milk) 
  • 4 TB butter  
  • 4 cups grated cheese (I use grassfed cheese and grate it myself. Pre-grated cheese is grainy.)
  • 1 tsp salt  


  1. Cook pasta according to directions until al dente.  
  2. 2 minutes prior to the pasta being done, add the broccoli to the pasta to cook.  
  3. Drain pasta and broccoli and use the pasta pot to make the cheese sauce.  
  4. Combine all the other ingredients to make creamy cheese sauce. Add pasta and broccoli back to the pot and combine well. Serve immediately. 

Sweet Potato Noodle Stir-Fry with Chicken and Tahini Sauce


I've been loving sweet potato noodles lately, and this combo is so good! You can use whichever veggies you like or have on hand, and keep it vegetarian, or add chicken like I did here.

If you're going to add chicken, the baked chicken recipe I posted here is easy and delicious! Bake that while you stir-fry your veggies and make the sauce.

For the Stir-Fry


1 onion, slice

1 bell pepper, sliced

2 cups green beans

2 medium sweet potatoes, spiralized

1 TB avocado oil or butter

Salt and pepper to tast


1. In a skillet over medium heat, saute the onion, pepper, and green beans in butter or avocado oil for 8-10 minutes. 

2. Stir in sweet potato noodles and saute another 5 minutes or so. Salt and pepper to taste.


For the Tahini Sauce


1/4 cup tahini

Juice of 1 lemon 

2 TB coconut amigos (or soy sauce)

1 TB maple syrup

1 TB water


Mix all ingredients together until smooth. Serve over stir-fry and chicken. 


Fried Avocado Tacos with Tomatillo Avocado Sauce (Grain-Free)


I picked up some tomatillos for the first time at the farmers market and was inspired to make these avocado tacos and sauce. Such a fun spin on tacos that is so delicious!

For the Tacos:


1 TB + 2 tsp avocado oil

1 bell pepper, sliced

1 onion, sliced

1 cup cherry tomatoes, halved

1/2 cup almond meal

1/2 tsp sea salt

2 eggs

1 avocado (firm, but ripe), cut into 8 wedges

4 tortillas (I use these grain-free tortillas)


Heat 2 tsp avocado oil in a skillet over medium heat. Sauté pepper and onion until soft. Salt to taste. Set aside. For the fried avocados, whisk eggs in a bowl, and combine almond flour and 1/2 tsp of sea salt in a separate bowl. Dip each avocado wedge in the eggs and then in the almond flour. Set on plate. Heat 1 TB avocado oil over medium heat. Fry the avocado wedges for 3-4 minutes total, carefully turning one time. Assemble tacos with peppers, onions, and avocados. Top with cherry tomatoes and tomatillo avocado sauce. 

For the Sauce:


3 tomatillos, husked

1 avocado

1/4 cup sour cream

1 jalapeno, seeds removed

1/2 tsp garlic powder

1 tsp salt 


Fill a saucepan with about 2 inches of water and bring to a boil. Add tomatillos to pan, reduce heat and cover. Cook for approx, 5 minutes. Add all ingredients to a food processor and blend until smooth. 


Easy Paleo Chicken Salad With Apples and Bacon


Chicken salad is such a simple and tasty lunch. It’s great for making a big batch of at the beginning of the week to pack in lunches. Just omit the walnuts if you need it to be nut-free to send to school. Switch it up during the week by packing it with crackers, as a sandwich, or with lettuce for a salad. 


2 pounds shredded chicken (see below)

3/4 cup mayo (I use this avocado oil mayo)

1 ripe avocado (if you don't have an avocado, omit and increase mayo to 1 cup)

6 slices cooked bacon

1/2 cup chopped nuts

1 diced apple

1/2 cup celery 

juice of 1 lemon

2 tsp raw honey

sea salt and pepper to taste


1. In a large bowl, combine the chicken, bacon, nuts, apple, and celery.

2. In a blender or food processor (or just in a bowl if you're not adding the avocado), combine the mayo, avocado, lemon juice, and honey. 

3. Add the mayo combo to the chicken mixture and combine well. Add salt and pepper to taste. 


For the Shredded Chicken:

For simple and quick shredded chicken, I simply combine 2 pounds of boneless, skinless chicken with 2 cups of bone broth and salt and pepper to taste in my instant pot. If using an instant pot, it only takes about 30 minutes to cook, and it will be tender and easy to shred. (Use this link for an automatic $10 off at checkout.)


Easy, Tender, Oven-Baked BBQ Ribs


These oven baked bbq pasture-raised ribs are fall-off-the-bone tender and delicious, and they don’t take more than 5 minutes of prep time. (If you follow me on Instagram, check out my story highlights if you want to watch me making them.l!) The great thing about these too is that you can cook them in advance, and then just do the last half hour of baking right before you want to serve them.

I typically don’t recommend baking with foil and try to avoid it for the most part. It’s not the healthiest option (the aluminum can leach into your food), but I’m not perfect and I do use foil for these. It’s just SO easy and turns out SO delicious. Sometimes, you do what you gotta do. I don’t give measurements in this recipe, because you just really don’t need them. You’ll see what I mean  


Baby back Ribs

Salt, pepper, and paprika 

BBQ Sauce  


Preheat oven to 250 degrees. Season both sides of the ribs with sea salt, pepper, and paprika and double or triple wrap them in foil. Then, bake on a baking sheet in the oven at 250 for 2.5 hours. (That’s the part you can do in advance if you need to and save the last half hour of baking for right before you want to serve.) Remove from the oven and uncover the top of the foil. Increase oven temp to 350. Spread about 1/4 to 1/2 cup of bbq sauce on top of each rack of ribs and return to the oven at 350, uncovered, for an additional half hour of baking to get a nice bbq glaze. 



The Super Bowl and chicken wings just seem to go hand-in-hand, and these are the ones we’ll be snacking on! SO good! Here’s how I did it:👇🏻


•3-4 pounds pasture-raised chicken wings

•1/2 cup sprouted flour (I used this sprouted spelt. You could probably use almond flour as a grain-free alternative)

•2 TB baking powder

•1 tsp salt

•1 tsp garlic powder

•1-2 tsp chili powder

•8 TB melted butter

Franks red hot sauce, or other hot sauce of choice (anywhere from 1/4 cup to 1 cup)


Preheat oven to 450 degrees and grease baking sheet. Combine dry ingredients in a bowl and coat chicken wings in the flour mixture. Place on baking sheet and bake for 30 minutes, flipping halfway through. Meanwhile in a small saucepan, melt butter together with hot sauce. I only used 1/4 cup hot sauce because my kids don’t like spicy, but just use more if you want to turn up the heat! After removing chicken from oven, place in a bowl and coat with the warm hot sauce mixture. Serve with homemade ranch (recipe on the blog) and carrots and celery.

Happy super bowl watching! Or, let’s be honest...happy commercial and halftime show watching!


Sheet Pan Nachos


Sheet pan nachos are so easy and delish! And there are so many ways to top them depending on what you like!


Preheat oven to 375. Grease a baking sheet and spread your chips (I use these Siete Foods grain-free tortilla chips) in a single layer on it. Then, I top them with previously prepared salsa chicken (see below), grassfed cheese, and bell peppers. Bake at 375 for around 10 minutes. Top with salsa, avocados, and sour cream. So good!

Salsa Chicken

Salsa chicken is a go-to around here because it’s delicious and probably the easiest thing I make. I don’t think I can post the “recipe” too many times. Throw a couple of pounds of boneless, skinless chicken, preferably pasture-raised (I use thighs), in your crockpot with a jar of salsa and 4 TB (or 1 packer) of taco seasoning and cook on low for about 6 hours, or in your instant pot for about 25 minutes, and then shred.