Paleo Salmon Patties –

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I just whipped up these salmon patties for dinner and they turned out so yummy I thought I’d share.

Paleo Salmon Patties

2 six oz. cans of cooked salmon

2 eggs

1/4 C. almond flour or meal

1 tsp. Lemon juice

1 tsp. Mustard

1/2 tsp. Garlic powder

1/2 tsp. Dill

1/2 tsp. Basil

1/4 tsp. Red pepper (more or less depending on taste)

Salt & pepper to taste

1/4 c. coconut oil for frying

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Mix all ingredients except oil together.

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Divide mixture and form evenly into four patties.

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Heat coconut oil in a medium frying pan. Once hot, carefully put patties in the bubbling oil and cook until each side is crisp, about 5 or so minutes on each side. Once cooked through remove from heat and enjoy! Whole 30 and 21 Day Sugar Detox approved! I like eating them dipped in mustard or over a salad. Makes 4 patties.

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Coconut Flour Bread –

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I came across this recipe for coconut flour bread and I wanted to try it out because it seemed so easy. And it was.

Halfway through the recipe I realized I was out of baking soda. This seriously happens to me so much I should expect it by now! So I went to all the convenient stores within walking distance, and finally found some at the third stop… Success!

It’s really quick to whip up and it tastes great with a big hunk of grassed butter (or ghee) or nut butter. It can also be used for sandwiches and toast. I might even make french toast with it in the morning. 🙂

Coconut Flour Bread

6 eggs

1 Tbsp honey (optional)

1 Tbsp apple cider vinegar

1/2 cup ghee, grassfed butter, or coconut oil (I split it up and used 1/4 c. coconut oil and 1/4 c. butter)

1/2 tsp salt

3/4 cup sifted coconut flour

1 tsp baking soda


Preheat the oven to 350F and grease a small loaf pan (9″ x 5″ x 3″)

Mix together eggs, oil/butter, honey, vinegar, and salt.

Sift coconut flour and add that, along with the baking soda, to the egg mixture.

Pour into greased pan and bake for 40 minutes, until “crust” turns brown.

Remove from loaf pan and place on a cooling wrack.

I hope you enjoy this recipe! If you decide to try it out, let me know what you think!


This delicious recipe is adapted from

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March Favorites! –

angry orchard bottles

I wanted to share some of the great little things that I’ve been kind of obsessed with over the past month 🙂


1. Angry Orchard Hard Cider. I finished up a Whole30 halfway through this month and did a little celebrating with Angry Orchard. The hard ciders are gluten free, completely delicious, and they didn’t make me feel gross whatsoever. Definitely a treat to enjoy every now and then!


2. Indoor cycling – AT HOME! Since sitting is the new smoking and all, I wanted to have something that was easily accessible for me to use when I want to read or watch tv or listen to a podcast, without just plopping down on the couch. A treadmill desk is out of my price range, so I found this Sunny SF-B1001 indoor cycling bike on Amazon. It’s been great for anything from a light bike ride in the morning to get my legs moving, to a hardcore at home spin class (which there are actually handy little iPhone apps for!). It’s great quality, quiet, and I’ve really gotten a lot of use out of it.


3. Plow Pose. Besides feeling just plain amazing, this Yoga posture is really nurturing for your digestive system and endocrine system. It helps abdominal organs, including the kidneys and liver, work more efficiently (guess I need that after images-2my hard ciders ;)). It is also a unique posture for women because of the compression in the pelvic area, it helps to strengthen reproductive organs and can minimize symptoms of menopause. Since it also compresses the throat, Plow pose helps stimulate and regulate the thyroid and parathyroid glands. As if thats not enough, its a counter stretch for bad posture, and can really help lengthen the spine and stretch the shoulders. This posture is probably my favorite yoga posture of all.


4. Traditional Medicinals Tea. I absolutely love tea, hot or iced, and I love strong tea. Traditional Medicinals does not disappoint. My favorites are their Cran-aid and Hibiscus, especially iced with some fruit added in for flavor and sweetness. Their teas are loaded with flavor, have good ingredients (no artificial weird stuff), and are really good quality.

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5. Shakshuka. If you’ve never heard of it before your life is probably about to change. Every recipe or article about Shakshuka that I’ve discovered  has been written by someone that is completely obsessed with it as well. A traditional Israeli dish, it consists of eggs poached in diced tomatoes, chili peppers, onions, cumin, and spices. It’s so versatile that you can have it for breakfast, lunch, or dinner, and so easy that you can begin cooking it and walk away until it’s done. It’s my go to for when I’m feeling like cooking is just too much work. I have probably eaten Shakshuka at least twice a week for the past month, and somehow all I want is more.

Here’s my recipe, but I play around with it and make it a little different each time. You can also add hot sauce, spinach, kale, sausage, beef, or any other meat to it if you’re feeling extra motivated.

1 Tbsp oil of choice (typically olive oil is used for this)

1 small onion finely chopped

3 jalapeños stemmed, seeded, and finely chopped (this is completely optional, I rarely use them)

1 tsp garlic powder

1 tsp cumin

1 Tbsp paprika

1 28-oz can diced tomatoes

6-8 eggs

salt, pepper, and red pepper to taste.

Heat oil in a 12 inch skillet on medium heat. Add in onions, jalapeños, and spices and sauté for about 5 minutes until onions start to look clear. Add the diced tomatoes, mix well, and cook on medium heat for about 10 minutes. Create little wells in the tomato sauce and crack an egg into each one. Sprinkle pepper over the top of the eggs, cover, and cook until your eggs are cooked to your preference, usually about 15 minutes for me. Once finished, you can drizzle olive oil on top or garnish with parsley.

I’m looking forward to April and SPRING! Do you have any “favorites” from this past month? What are they?

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Chocolate Dipped Clementines –

Chocolate Dipped Clementines -

I have been DYING to make these for a few weeks now. I already eat clementines for dessert pretty regularly because they are (in my opinion) one of the most delicious fruits ever! So I thought dipping them in dark chocolate would really take them to the next level. I sprinkled pistachios on some, sea salt on some, and shredded coconut on some. I think they’d also be good with chia seeds, almonds, or ginger.

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They taste so good its hard to believe that they’re actually healthy too, but I find that to be the case with a lot of Paleo food. Clementines are loaded with vitamin c, rich in calcium and potassium, and can help maintain healthy digestion because of their fiber content.



So, here’s the recipe:

7-8 clementines

4 oz. dark chocolate

Toppings of choice (sea salt, pistachios or other nuts, finely shredded coconut, ginger, chia seeds, etc.)

Directions: Peel and separate the clementines and set them aside. Line a baking sheet with wax paper. Melt the chocolate using a double boiler, then dip each clementine segment into the dark chocolate and sprinkle with desired topping before the chocolate sets. Place on wax paper, and once all pieces are dipped, refrigerate for 10 minutes to harden. They will store in the refrigerator for up to 3 days. Makes about 50 pieces.

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This recipe was adapted from  The Food Network.

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