Stir Fry Curry…in a hurry…my memory is blurry

My hubby loves curry and spicy stir fry. His birthday is today so I got the girls, came home, and started prepping while they drew homemade cards for Dad!

Here are the things I KNOW went in this dish…

2 medium red potatoes/large dice

3 carrots/peeled and sliced on the bias

1 crown of broccoli, cut into small florets

Half a red onion/cubed

Sliced green ‘tops’ of one bunch of bok choy

1 red pepper/large sliced and cubed

1 piece boneless sirloin steak (about a pound, sliced into 1 inch “cubes”)

3-4 large mushrooms/sliced

Seasoning (get ready because I am thinking out loud) – Sesame oil, coconut oil, fish sauce, coconut aminos, grated fresh ginger, granulated garlic, rice wine vinegar, tumeric, galangal, juice and zest of 1-2 lime, onion powder, orange juice….

Let’s be honest…I. Don’t. Measure.

I put all this stuff in a bowl (minus the oils) with the meat (until the meat was half submerged) to marinate for about 20-30 minutes while I prepped #alltheveggies.

Then I got out ‘ye olde trusty wok’ and added the oils and the potatoes. Cooked for about 10 minutes and added carrots and broccoli to cook for 10-15 minutes.

Added seasonings (pretty much until I could smell things and the seasonings could be seen) and then peppers and onion and cooked for another 5 minutes and then added bok choy and mushrooms.

Stirred and cooked down for another 5 minutes…all of this was on medium high.

Removed all that and put in meat…cooked that and added veggies back in and then half a can of full fat coconut milk and turned the heat up to high and cooked it down for about 3-5 minutes.

Let the liquid cook down and served!

The coconut milk makes it a little “creamy” and mild.

Feeling Lazy? Grab some chicken and kale!

With a 5 year old and 3 year old, food prep is hard sometimes!

Like today, for example…two girls decided naps were not happening after an hour of &#%$ing around, tattling on each other, getting up to come tell me “something important”, etc.

So I got them both up and made them sit on kitchen chairs watching me prep for the week…slicing Brussels, marinating chicken thighs, making egg muffins…no music (much to the chagrin of me AND Alexa), no TV, no talking…you get it. Basically, NO FUN.

So…on a night when I am worn out, this recipe is so easy and delicious….

Take one bunch of kale, ribs removed and sliced..put that in a large saute pan on medium with about 2T avocado or XV olive oil, add S&P and cook down a bit…about 10 minutes and stirring every few minutes.

Then I took some frozen chicken tenders I had bought…about 6-7…and sliced them thin and added to the pan.

*I thawed by putting the bag in a bowl under some running water “restaurant style” and sliced while slightly frozen…you can always turn the heat down on the stove to accommodate.

Added about 2 T balsamic vinegar, 3 minced garlic cloves and a little more oil if needed.

Then threw sun dried tomatoes. I had taken one cup of dried ones and put them in about 2 cups water with some salt and microwaved for about 3 minutes to ‘plump’ them up.

Added and tossed, tasted, a little more S&P and some nutritional yeast and DONE!

*you can serve over some pasta if not eating #whole30 add pasta water to help with “sauce”.

Meatloaf….the Ultimate Comfort Food

Meatloaf. Is. The. Bomb.

It is like breakfast hash for me. Easy. Delicious. Basic but can be “fancy”. Reliable. One of my faves.

My mom made meatloaf A LOT. I don’t know if my dad just loved meatloaf or it was super affordable or it was easy with 3, then 4 kids…or all of the above (though I lean to #1).

I did a turkey meatloaf and added a bit of ground beef for flavor.

1 lb ground turkey

1/2 ground beef (I honestly thawed burgers, so I think at least 85/15 would be good)

1 egg

1/2 cup coconut flour

2-3 minced garlic cloves


3 shredded carrots…my mom ALWAYS added shredded carrots and I do it every time…

1 cup thawed frozen spinach, squeezed/drained

2 T dried minced onion…could use fresh chopped onion, about 1/4 cup

1 t lemon juice

Mix together and bake on 350° for 25-30 minutes.

I ate it the next day for lunch with cauliflower/potato mash and roasted broccoli (which IS my new jam)

#whole30 #clean #easy

Miso happy about this soup – even if it isn’t 100% paleo

I understand miso paste isn’t whole30 or paleo, but if you have done a round or two of whole30 (as I have), know what jacks your body up, and can handle and are down with some fermented soybean paste – this stuff MIGHT be your jam!

The fam went to Birmingham to see the sistah a few weekends ago to get some ‘cousin time’. To be perfectly clear, my main goal was to get “sistah/best friend/regroup/bitch a little/drink a little/eat yummy food/laugh” time….everyone else just came along!

We made LARB – which may actually be the favorite thing Princess Stupidhead and I make together (those of you over the age of about 40 will know this nickname as a Thirtysomething reference).

We did larb spring rolls – ground chicken, red onion, shredded carrot, all the yummy spices, and rice paper wrappers…..

For the kiddos, I thought I would try and make some homemade miso/udon bowls. My girls (ages 3 & 5) have had different things at Sushi when we go out, but hadn’t really had the ‘hearty’ soup with the noodles, meat, etc. Luckily, when you go to visit your ‘older cousins’, you idolize them and want to eat what they eat, sleep where they sleep, watch what they watch, etc.- so my kids LOVED their soup…minus some celery.

I have since made another batch and took it to Alexzandra’s teachers for lunch and it has become one of my new favorite things.

While I know it isn’t something I can eat on whole30, I think having it every once in a while is a nice change and since soy was something that my body didn’t react to with horror and vengeance, I can keep it (in moderation) as part of my #foodfreedom.

For my soup, I made veggie stock first, as I keep a bag of vegetable scraps in my freezer (carrot peels, onion remains, mushroom stems, broccoli stems, herb stems, garlic peels, celery stalk ends).

Then I strained it and used the stock to cook everything before I added the miso paste.

I chopped up about 3 carrots, sliced a bunch of mushrooms, and made some small meatballs with

1/2 lb ground chicken

1 T each ground ginger, ground garlic, squeeze lemongrass

Added a few dashes of coconut aminos, juice of 1/2 a lime, and a light sprinkle of coconut flour before I mixed and then made small balls I dropped into the boiling stock.

After all those items were cooked, added in udon noodles and cooked then cooled them off.

Then added a little water to the stock so my ratio was one cup liquid to 1 T miso paste.

Added all the cooked stuff in and sprinkled some sliced scallions on top.

Ready to enjoy!

Let’s start with a basic, easy whole30 recipe

As I have said before, I am eating about 90/10 whole30 right now. I am eating cheese occasionally, drinking some beer, a little wine, and some malt seltzers, and snacking here and there on tortilla chips….

However, I have kept my breakfast whole30 about 99% of the time by making stuff for the week, coconut milk in my coffee, and half an avocado most mornings.

I do this because I have come to realize how important breakfast is AND I feel so much better starting the day that way…and prepping this is super easy for both Wes and I to grab 2-3 in the AM, saving us money and getting us going.

I didn’t buy tons of stuff at Aldi today since the holidays and travel are coming, so I went with basics tonight.

I did buy a pack of prosciutto (for $2.99) and it is 6 pieces I cut in half to make 12 cups. Line that in a muffin tin. Mine is from Pampered Chef and is the bomb…also good for brownies (not whole30, but made for friends and my 3 and 5 year old). Preheat oven to 350°.

Next I cooked half a red onion, chopped; 4-5 sliced baby bella mushrooms; 10-12 quartered cherry tomatoes; 2 cups fresh spinach, chopped up in about 1 T avocado oil and added some S&P, granulated garlic, and dash of fish sauce or lemon juice for unami!

Mixed that with 9 eggs…I have found that 9 makes a good dozen muffins…if you want to make 2 dozen muffins, I would double my ingredients and add another 9 eggs (and buy another pack of prosciutto, of course).

You can also add other veggies (chopped peppers, chopped broccoli or cauliflower, sliced brussel sprouts, sun dried tomatoes…but this was what I had. Poured that into the muffin tin and put in the oven for about 30 minutes or so.

Bake, let cool, and store in a plastic container and then you can grab some in the AM and reheat for about 30 seconds in a microwave and get your day moving!

Paleo patties are Jamaican me crazy happy!

I have been trying to perfect this recipe for Paleo Jamaican patties. I have tried both beef and shrimp.
I love patties but my tummy is a hot damn mess after eating them. Since I have done  a full round of whole30 and I have been eating paleo a lot, I have been a little obsessed with creating a recipe that was more tummy and whole30 friendly!

The main issue was the ‘dough’ and getting the plantains ripe enough. That was the problem with a few tries on the dough.

Too fresh and it didn’t brown or cook right. Basically, it is all about the plantains! I usually buy 3 at a time and I let them sit on my counter until they look like this

Then I peel all three and put in the food processor with…

-Jamaican curry powder ( I bought this at Buford Highway Farmer’s Market) *if you know me, I ❤this place)


-about 3/4 cup coconut water

-1/2 cup coconut flour

-2T coconut oil

Preheat oven to 350°

In a saute pan, make the mix which is 1lb of ground beef (which I usually put in the Magic Bullet or food processor to make it super fine) or 1 lb finely minced shrimp or super chopped-up or ground chicken with probably 3T Jamaican Curry Powder and a small teaspoon of coconut oil.

Line a cookie sheet with parchment paper. I actually started this batch tonight with Silpat/silicon but they held too much moisture so the paper helps draw out the water content.

Spread the (pastey) dough on the parchment and spread out into a medium circle. You can fit about 4 on a sheet.

Bake for 10 minutes and then flip with a flat spatula.  Put some meat on one circle and put another one on top (down side up), pressing the sides down…Wes suggested adding a little wet dough to help hold the outsides together, so I am trying that next time.

Then bake another 10 minutes and take out and eat.

I also sometimes DON’T add the filling and just back on side 2 for 10 minutes and ‘dip’ or make a little meat/plantain taco.

These are so good and light and yummy. One of my new favorites to make every 3 or so weeks….once the plantains ripen…yes, it takes forever.

Try it! Yumminess will ensure!

Take out? No thanks…make it myself!

I ❤ good stir fry. It has become a staple for me and I would make (pre-whole30) healthy stir fry with soy sauce, sweet chili sauce, etc. but now I just eat different and have other sauce recipes!

I started with thin sirloin cuts from Buford Highway Farmers Market. I sliced about 4 of them into strips and marinated in:

Juice and zest of 1 lime

1T each dried ginger and granulated garlic

2T coconut aminos

2T fish sauce

1T rice wine vinegar

As that was marinating, I cut up:

4 carrots, peeled and sliced on a bias

1 red onion, large cubes

Snow peas, about 1/2 lbs

10 baby bella mushrooms, quartered

Got my wok heated up with about 1T coconut oil. Cooked carrots, stirring sporadically until changed colors, added onion and cooked for 5 minutes and then added mushrooms and snow peas and cooked for another 5 minutes.

Then added meat and all extra sauce and stirred regularly until meat cooked to just over rare…about another 5 minutes.

I added a few more dashes of fish sauce, coconut aminos, & rice vinegar and a hit of ginger.


You could serve over coconut or lime cauliflower rice…but I just eat it like it is!

Oh. Em. Ghee!!!

New obsession is ghee…I actually bought it for a bit at Trader Joe’s b/c it was cheap…and easy. $2.99…

But then I wanted to use it more than other oils to cook with and have it handy for grilled cheese and quesedillas for the well as roasted potatoes and baked sweet potatoes.

Enter KERRYGOLD BUTTER…may I please say…It. Is. The. Best. I melt it in a small saucepan and then strain into a mason jar and it sits on my counter and I can use it for EVERYTHING…

And then…enter Costco and SALTED KERRYGOLD BUTTER. I am in Utopia.

Just made a double batch and I could eat it with a spoon.

Be sure to have cheesecloth! Best strainer!

*cook butter until brown and pour into jar through a cheesecloth (at least triple layered)…can air on your counter…no refrigeration needed

Ugly to look at but Yummo to eat!

Oh squash family, you do NOT photograph well…you get soft and take on the color of the seasoning…but I still love ya! I ain’t mad! (#slop)

This recipe is quite possibly my new favorite thing to make. I have made it with ground pork and want to try ground chicken, but my personal fave is shrimp.

After doing whole30 with the Jenny of this blog and Beth, I have been eating whole30 about 90/10…to be 100% honest, the 10% is alcohol…not everyday, weekends…stressful times…but I need to probably do another round (starting October 9 once my sister has come for the weekend! Because…sisters…booze….good times…you get it!)

Rambling aside, I still make food and prep on the weekends so we have good food for the week.

So I think this last round of making this dish has really perfected my recipe.

I riced half a peeled butternut squash and half a head of cauliflower in my food processor. So easy! I think you could also small dice it too (or just chop the crap out of it…with a cleaver…that would be a great stress release and could make the 10% booze more like 5% booze…hmm.)

Using my wok, put about 2T coconut oil in it on medium heat and then added 5 chopped carrots and cooked for about 5 minutes. Added the squash and cauliflower and cooked for another 5-10 minutes. Then added 4 sliced scallions and 10 sliced mushrooms and cooked for about 4-5 minutes.

During all the cooking, mixed up….wait for it….so yummy…

2T coconut aminos

1T fish sauce

1T rice wine vinegar

2T almond butter (cashew or sunflower would also work)

1 large egg

2t ginger (I used from tube)

1t ground garlic

1t ground lemongrass

Juice of one lime (you can also throw in some zest) and whisked!

Added 1 lb peeled/fresh (wild caught) shrimp to the wok stuff and cooked for about 3-4 minutes and then added sauce mix and cooked and stirred for another 8-10 minutes.

These measurements made about 4 good size services.

Seriously…in love…favorite thing….yum…enjoy!!

New favorite word? Boodles!

Whether it is the “official” name or not, it is what I have named my butternut squash noodles made by my very favorite new kitchen item, my Spiralizer.

I had some yummy stir fry pork loin from Sprouts and wanted to try a Thai “noodle” meal. Cue my new toy!!!

So, I used a julienne peeler for my carrots, but you could buy shredded or use the magical spiralizer…put about 2T of Avocado oil in my wok and cooked the carrots, broccoli, and then the squash…added the Boodles and sautéed for a good 10 minutes, then added the pork strips. Then added the sauce….

2T fish sauce

1-2T coconut aminos

Juice and zest of 1 lime

Garlic powder and S&P

1/4 c rice wine vinegar

1T dried ginger

1-2T avocado or coconut oil

1t lemongrass

Mix that together and then add one large spoonful of almond (my fave), sunflower (also good), or cashew butter (have not tried) and stir in.

I present “Thai Pork Boodles”…it’s a thing…I promise!