Sometimes I’m lazier than others about making Sunday a food prep day – I’m a ‘Sunday Funday’ kinda girl so I rarely want to spend the day prepping food for the week. Yesterday was one of those days, so I want something quick and easy to prep that would give us some options throughout the week. 

When you’re following a Paleo lifestyle, it’s best to set aside a day where you plan the upcoming week’s meals to avoid being faced with having to prepare a big meal whenever you’re hungry. So yesterday I convinced my fabulous husband to make his ah-mazing slow cooker ribs so we would have leftovers for the week. Along with a 2lb bag of carrots, these ribs make for a perfect meal throughout the week, and they’re super easy to prepare.  

Remember, prepping is key to Paleo success, so I would definitely invest in a good slow cooker similar to the one we have which you can find hereIt’s relatively inexpensive at only $23.99 and we’ve had ours for years and love it!  

So here’s our simple recipe for delicious allergy-free, Paleo ribs! Note – the Paleo BBQ sauce found here works great with these!

paleo ribs

Like many of us are now, I’m craving comfort foods. Perhaps its the colder weather, perhaps its the Shady Hook tragedy, but this is a time when I’m craving comfort. And for my family, comfort = a warm bowl of fresh, homemade soup.

One of my fave soups is a carrot, ginger, cashew blend that’s super easy to make and is a perfect starter soup, or as a meal on its own. We tend to have a small cup of soup before our holiday meals, and while butternut squash is another favorite, this yummy carrot, ginger soup is a great alternative.  For those of you who are following a raw diet, you can juice the carrots and add 1 whole avocado. Rather than sautéing the onions and spices, simply add them to the carrot juice and blend, though you may want to add pine nuts for an enhanced nutty flavor.  I’ll follow this up with a full raw version, but for  now, I’m sharing the cooked version as I’m craving warmth.

Remember, the cashews give this a creamy base without the need for dairy, or dairy replacers, but if you’re nut sensitive you can swap out the cashews for a cup ‘or so’ of your dairy free milk of choice ( I would suggest full-fat coconut milk).

I hope this simple recipe gives you some much needed warmth and comfort. Make an extra batch and share with friends and family. Give the gift of loving warmth with homemade soup. Enjoy!

carrrot, ginger, cashew soup













Gluten & Dairy- free Carrot, Ginger & Cashew Soup (paleo)


  • 2 lb. carrots, peeled and cut into 1 inch pieces
  • 4 cups water
  • 1 Tablespoon olive oil
  • 1-1/2 cups chopped onion
  • 2 cloves garlic, minced
  • 2 Tablespoons freshly grated ginger
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground fennel
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 3-4 Tablespoons fresh lemon juice
  • 3/4 cup ground cashews
  • Crushed pecans or walnuts for toppings (if desired)


  1. Place the carrots in a medium saucepan and add the water.
  2. Bring to a boil, cover and cook until the carrots are very tender (10-15 minutes)
  3. Heat the olive oil in a small pan.
  4. Add onion and cook over medium heat until translucent.
  5. Add ginger, garlic, salt and spices.
  6. Lower the heat and continue to saute for another 8-10 minutes, until the onions are soft.
  7. Stir in lemon juice.
  8. Combine the spice-onion mixture with the carrots and cashews.
  9. Slowly add the water used to boil the carrots.
  10. Use a handheld immersion blender to puree the mixture until smooth, adding water as needed until you reach desired thickness.
  11. Sprinkle with crushed pecans or walnuts if desired.
  12. Enjoy!




Last night we had some friends over for dinner, and with 3 kids and a few special diets to accomodate, I wanted a meal that was quick and easy, and could keep a vegan and some gluten and dairy free peeps happy.

I needed something that wouldn’t keep me in the kitchen the whole time cooking since I had invited a friend and her 2 boys over, so I chose this Brazilian Chicken which has a rich, creamy texture in a dairy-free sauce. This recipe allowed me to prep some of the ingredients ahead of time, which left me time to chit chat, and the boys time to bond. Here’s a pic of our boys; her little guy just adores my son, and since mine is an only child, he loves the attention 🙂

Since I was starting with a base of gluten and dairy-free, this Brazilian Chicken is a great choice as it’s a Paleo meal that uses some simple spices to add an exotic flair, and gets it gravy-like consistency from rich coconut milk. The process is simple, and as my friend said, it “tastes a lot more complicated than it really is”. Gotta love an impressive dish that doesn’t kill you in the kitchen!

While this is adapted from All Recipes  we’ve made some adjustments along the way to make it our own and accomodate a nightshade free diet (the original recipe calls for tomatoes and jalapeño peppers).  I’m sure you can do the same by adding in some of what we’ve omitted  including cayenne pepper, jalapeños and parsley.

Turns out this recipe kept most of the guests happy, with the older boys devouring the chicken, though the littlest guest wasn’t having any of it.

While we tried our best, he wasn’t digging the chicken, spinach or roasted carrots but he was happy to chill with his big brother while he ate the goods. Here he is desperately searching for something yummy in the fridge after deciding he wasn’t loving my dinner.

Glad I could keep one of the guests’ bellies full of some good food!


This recipe was sent to me by a friend who happens to know that I don’t love soy and avoid it as much as possible. It’s so nice to have friends who are on the look out for healthy, allergy-free friendly options that suit not only our health needs, but our personal beliefs as well.  So here’s a soy free, vegan friendly ground “beef” recipe found on Vegnews.

As the author suggests, this recipe will work great in place of any standard ground beef needs, including on top of fresh gluten-free pasta or lasagna, tacos, salads and more. I’ve linked out to the full recipe below, so be sure to check it out and let me know your thoughts once you make it!

You’ll never guess what the ‘beef’ is made from. I love inspired chefs who figure out how to create healthy and yummy alternatives based upon personal beliefs and/or health restrictions!

One quick note – I would switch out the Braggs for Coconut Aminos to be truly soy free. Enjoy!

Soy Free Vegan Ground Beef from










Live inspired, Jen

I’m so excited that my cousin has decided to give the Paleo lifestyle a shot, and from what she’s shared with me so far, she’s feeling great! It’s only been a week for her, but she’s made some pretty incredible looking meals which I’ll be sharing with you. I knew Rita was great in the kitchen, but I had no idea just how good; check out this tasty Shrimp Salad she whipped up in no time and keep an eye out for more of Rita’s Recipes to come. 

How amazing to inspire a loved one to make some great health changes; life’s good 🙂 

So here you have it  – Rita’s Easy Peasy Shrimp Salad. Grab some frozen shrimp, and make some for dinner tonight!

Rita’s Shrimp Salad (Paleo, GF, DF)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1 serving

Serving Size: 1 salad plate

Rita’s Shrimp Salad (Paleo, GF, DF)


  • 6 frozen or fresh shrimp
  • 1/2 onion sliced lengthwise
  • 1/2 bell pepper sliced lengthwise
  • 2-4 Roma tomatoes
  • (Can use store bought pico de gallo if preferred)
  • Lettuce for salad
  • 2 TBSP coconut oil
  • 1 Lemon for season
  • Salt & Pepper to taste
  • Olive oil for drizzling on salad


  1. Heat skillet over high heat
  2. Thaw frozen shrimp, or prepare fresh shrimp for sautéing
  3. Reduce heat to medium and place shrimp in pan.
  4. Toss with coconut oil
  5. Add sliced onion(leaving a couple slices for pico) and pepper and season with salt & pepper
  6. Cook shrimp & veggies for 8-10 minutes.
  7. In the meantime, prep the salad by placing lettuce on plate and drizzle with EVOO
  8. Cut up Roma tomatoes and dice remaining onion
  9. Cut lemon in half and squeeze 1/2 lemon on tomatoes and onion
  10. Season pico with salt & pepper
  11. Once shrimp and veggies are finished cooking, remove from pan and place on top of salad.
  12. Squeeze remaining half of lemon on top of shrimp
  13. Top with Pico
  14. Enjoy!


This delicious recipe can be made with either fresh or frozen shrimp and is a quick and satisfying meal!

One of our favorite meals is a quick and easy fish dish; it’s a favorite of my husband and I, and our son loves it too, so we try to serve a healthy fish dish at least once weekly. This blackened catfish is an easy, quick and healthy dish that doesn’t require any prepping ahead of time, and you can swap out catfish for salmon, or any other preferred fish instead. Our son happens to love catfish, salmon, tuna and most white fishes, so we tend to make this with whichever fish is on sale when we’re at the store.

I’ve suggested you can top the fish with a sweet corn salsa, and another option is a fresh mango or similarly sweet salsa. The ingredients aren’t as important as the balance of salty fish with sweet topping, so go for the ones that suit your taste buds the best. Enjoy! 

Blackened Catfish with Asparagus (Paleo, DF, GF)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2 servings

Blackened Catfish with Asparagus (Paleo, DF, GF)


  • 2 Wild Caught Catfish Filets (with skin)
  • 2-3 TBSP Coconut Oil
  • Cajun-style Seasoning OR
  • 1 Tbsp Paprika
  • 1 Tbsp Cayenne Pepper
  • 1 Tbsp Thyme
  • 1 Tbsp Oregano
  • 1 Tbsp Sea Salt
  • 1 Tbsp Black Pepper
  • Fresh Asparagus
  • Olive or Coconut Oil for drizzling on Asparagus
  • Salt & Pepper to taste


  1. Wash asparagus and remove stems.
  2. Line a pan with aluminum foil and layer asparagus on top, in one layer.
  3. Drizzle with coconut or olive oil and generously sprinkle S&P.
  4. You can also squeeze fresh lemon or lime on top of the asparagus if desired.
  5. Place in oven on 300 degrees for 10 minutes.
  6. In the meantime, mix all spices together and spread out on a plate.
  7. Rub the flesh side of the catfish with a little olive oil and press the catfish (flesh side down) onto the spices.
  8. Heat 2-3 Tbsp of Coconut oil in a pan over medium heat.
  9. Once it is hot (or smoking), turn off the burner.
  10. Place the catfish flesh side down in the pan, on one layer, so they both have contact with the pan. Turn the heat back on medium and cook for 2 minutes.
  11. After 2 minutes, turn the heat down to medium-low and flip catfish over.
  12. The spiced, flesh side should be crispy.
  13. Cook at medium-low for another 3-5 minutes (skin should be crispy at this point).
  14. Remove asparagus from oven and cut spears in half.
  15. Serve immediately.
  16. Optional: sweet corn salsa - if desired you can top fish with a sweet corn salsa made of fresh corn and some cilantro.



Here’s a quick recipe that you can make with ingredients we tend to have lying around the house – thanks to our garden and fresh farm deliveries! 

This doesn’t require a crock pot/slow cooker, but the beef and veggies are tender and delish. Whip this up in less than 30 minutes and have a tasty and satisfying meal for the family.


Paleo Asparagus, Mushroom & Beef

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 servings

Paleo Asparagus, Mushroom & Beef


  • 1 lb Beef
  • 1 Red Bell Pepper
  • 16 Asparagus Spears
  • 6 Mushrooms (Baby Portobello preferred)
  • Adobo Seasoning (for dusting the beef)
  • 1 Tbsp Coconut Vinegar
  • ½ cup GF Chicken Stock
  • 2 Garlic cloves
  • 2 Tbsp Agave or honey
  • 2 Tbsp Olive Oil or Fat of Choice
  • ½ cup Coconut Aminos (or GF Wheat-free Tamari)
  • Green Onions
  • Salt and Pepper (to taste)
  • *Optional: 1 Tbsp Arrowroot + 3 Tbsp Water


  1. Slice the beef into ¼” strips
  2. Dust with adobo seasoning and vinegar (optional) and set aside
  3. Cut the asparagus into 1 1/2” pieces, slice the mushrooms to ¼” thick and the pepper to 1” pieces
  4. Toss in sea salt and pepper and set aside
  5. Combine the chicken stock, garlic, honey, coconut aminos and arrowroot (use to thicken sauce) and water
  6. Blend and set aside
  7. Heat the oil over medium-high heat in a large pan or wok
  8. Once hot, add the pork. Cook until almost no longer pink
  9. Add the vegetables to the pork
  10. Cover and cook for about 2 minutes, then add the sauce
  11. Stir to coat and cook until the asparagus is done (about 2 more minutes covered)
  12. Garnish with green onions and enjoy!

I happen to love latin-inspired foods, and we eat a lot of cilantro-laden and often spicy foods around here. Fortunately our son enjoys the heat too, so we can prepare foods to suit our tastes, but occasionally we have to modify the heat a bit to his liking. So when I ran across this recipe in Whole Foods recently, we tested it out and agreed it was suitable for all of us. 

Courtesy of Whole Foods, this is a slightly spicy, light and fresh salsa that makes a great dip for chips or addition to fajitas hot off the grill and breakfast tacos. So depending on your family’s preference, add chiles to suit your tolerance for fire, and enjoy a delish, gluten free, paleo friendly salsa to complement pork, chicken, beef or simply as a stand alone for your preferred dipping choices (we recommend celery or fresh, home-made zucchini or kale chips). 



Prep Time: 15 minutes

Yield: 6-8

Calories per serving: 10

Fat per serving: 0


  • 2 medium cluster tomatoes, seeds removed and cut into small dice
  • 15 sprigs fresh cilantro, leaves roughly chopped (discard stems)
  • 1 large garlic clove, minced
  • 1/2 medium-size onion, diced
  • 2 teaspoons fresh lime juice, or to taste
  • 1/4 teaspoon sea salt
  • 1 fresh serrano chile, minced (discard seeds)
  • 1 fresh jalapeño chile, minced (discard seeds)


  1. Place diced tomatoes in medium-size bowl, add cilantro, garlic, onion, lime juice and salt. Taste a tiny bit of both serrano and jalapeno chiles to gauge degree of heat and add according to preference.


Nutrition Per serving: 10 calories (0 from fat), 0g total fat, 0g saturated fat, 0g protein, 3g total carbohydrate (1g dietary fiber, 1g sugar), 0mg cholesterol, 85mg sodium

Paleo Mayo

While following a Paleo diet, one of the challenges that you often here is that people get into a bit of a food rut, and start to feel like they’re living “without” all the time. I think an important key to living, and loving, the Paleo diet is to find a way to incorporate some of your old standby’s that make you happy – think comfort foods, but with a healthy twist! And while some of these foods might be reserved fro your cheat day, this Paleo Mayonnaise recipe will allow you to enjoy your old favorites any day of the week (no cheat day reservation required!). 

Thanks to Paleo Effect for this recipe – it’s a common staple in the Paleo Diet and one that’s handy to have around for tuna salad, chicken salad, coleslaw, etc. While I get the recipe section built out I thought it was a good idea to include some basic staples too. Enjoy!