Paleo Ramen Noodles!


This was amazing!!! The only thing I didn’t have was the baby corn. A must-try recipe!!


Sesame Flank Steak with Broccoli & Carrots



  • 1.5lb flank steak
  • 5 long carrots, cut in large pieces as shown
  • 2 cups broccoli
  • 1/4 cup Bragg’s aminos
  • 2 tsp garlic
  • approx. 2 tbsp. sesame seeds or as much as you want really
  • pepper to taste
  • 1/2 tbsp. coconut oil
  • 1/4 cup water

Season the flank steak with 1 tsp garlic, pepper, and aminos for up to a day in the fridge. Remove the steak from the fridge and allow to sit for an hour before cooking. Boil the carrot chunks in a pot over medium-high heat for 15 minutes– this is just to get them softer before cooking with the broccoli.Turn oven to Hi broil mode. While oven is preheating, put the steak on a non stick pan (you can add a little coconut oil underneath to prevent sticking). Still while preheating, heat the coconut oil in a pan over medium heat and add 1 tsp garlic as well as the broccoli and carrots. Also add about 1/4 cup water just to get a sizzling/steaming affect. Splash some aminos on about half way through as well and stir frequently. When oven is preheated, put the steak in on the top row. Cook for 6 minutes, then flip and cook for another 8. This should be perfectly medium rare, at least it was in my oven. Pull the steak out, let sit for about 5-7 minutes. Then slice against the grain, turn the broccoli/carrot stove off, and serve together.

Lemon Garlic “Pasta”

Lemon garlic pasta


  • 1 lb organic chicken breast, cubed
  • 1 medium spaghetti squash, baked and de-seeded
  • 2 cups of fresh spinach, rinsed and chopped
  • 2 tbsp. minced garlic
  • 1 tbsp. coconut oil
  • 1 large lemon, cut into quarters
  • 2 tbsp. organic coconut cream
  • 2 tsp basil
  • salt and pepper to taste
  • 1 tsp rosemary

Heat 1/4 tbsp. coconut oil in a large pan over medium heat. At 1/2 tbsp. garlic, as well as the chopped spinach. Cook this for about 2 minutes, or until the spinach is shrinking but not completely shriveled up. Remove the spinach from the pan. Now heat 3/4 tbsp. of coconut oil in the same pan over medium heat, and add the cubed chicken, spread evenly. Season the chicken in the pan with the dry ingredients and cook the chicken with the lid on for about 10 minutes on each side, or until it seems fully cooked. Then you want to add in the spaghetti squash, the rest of the garlic, the spinach, and the 2 tbsp. coconut cream. Mix this all around and reduce heat to a low setting, still not a simmer. Then, squeeze the entire lemon into the mix. I also added a few more sprinkles of basil at this point. Mix thoroughly, and turn the heat off. Done!

Curry Chicken with Carrots



  • 2 organic chicken breasts
  • 1/2 can chickpeas
  • 1/2 yellow onion, sliced
  • 2 cups sliced organic carrots, sliced however you prefer
  • 1 tbsp. garlic
  • 1/2 cup TJ organic coconut cream
  • salt and pepper to taste
  • 4 tbsp. curry powder (in the seasonings aisle)
  • 1 tbsp. coconut oil

First season the chicken with 1/2 tbsp. garlic, 1 tbsp. curry powder, and the S&P. Set aside. Next, you want to lightly boil the carrots in a pot over medium heat for about 20 minutes, or until you can feel them soften up. Don’t over-boil them here or they will get mushy. Heat 1/2 tbsp. coconut oil in a large pan over medium heat and add the chicken. You want to cook the chicken for about 10 minutes on each side (the chicken will start browning). Then reduce to a little lower setting (low-med) and add another 1 tbsp. curry powder, as well as the 1/2 cup of coconut. Mix the curry powder and cream til it’s mixed throughout and allow the chicken to simmer on low-medium for 10 minutes on each side with the lid closed. The chicken will start browning when the curry powder caramelizes with the coco cream. While you’re on these last 20 minutes, add the other 1/2 tbsp. coconut oil to a pan over medium heat. Add the other 1/2 tbsp. garlic, onions, chickpeas, and carrots, and sautee for 5-7 minutes, until they have browned. I also added a tsp of curry powder at this step. Also add any curry powder to the chicken when it’s done. You should have a little bit of extra sauce in the pan to pour on the chicken/carrots.

Traditional Eggplant Lasagna

eggplant lasagna italian style


  • 1 medium eggplant, sliced and soaked for 20 minutes in cool water
  • 1/2 yellow onion, sliced
  • 1 lb Jennie-O Italian seasoned turkey meat
  • 1 short can of tomato sauce, no salt added
  • 1 tbsp. garlic
  • salt and pepper to taste
  • 1 tsp basil

First, combine the tomato sauce, dry seasonings, and garlic in a bowl and stir. In a crockpot, layer a few eggplant slices on the bottom. Then add 1/3 of the meat, 1/3 of the onion, and 1/3 of the sauce. Repeat three times, with the last layer on top being eggplant slices. Cook in the crockpot on low for 10 hours. Easy enough!