Category Archives: gadgets

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!


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!

whole30 yumminess

So I have become a wee bit obsessed with this way of eating. Originally an idea to regain control of my diet and maybe lose some inches and a few pounds. It has become a serious thing for me now.

No more acid reflux, skin looks better, sleeping well, less bloat….and my clothes for better and I feel confident.

Maybe it is how I think I ‘look’ now and maybe it is the confidence I have because we (me, Jenny, and Beth) have been doing this 20 days!!!!! It seemed so hard when we were planning things out and now I feel like a pro. We are successful, we are doing it, we can TOTALLY tell the change in our bodies with no more sugar and fake crap and additives. It is awesome!

I have made these before, but have now made them Whole30 compliant.

Kale (Yeah) Salad & Cucumber Salad – as featured in my post from day 16…after making chicken, steak, and veggie kabobs for Memorial Day.

2-3 bunches of kale (cleaned, chopped, ribs removed)

1 can anchovies in oil oil

Juice and zest of 1 large lemon

XT Virgin Olive Oil (about 2T)

2T Dijon mustard (sans white wine)

2-3 cloves garlic

Water as needed….about 1T

Combine all above (except kale) in magic bullet, ninja, or with immersion blender…taste…pour over and mix with kale…best if it sits overnight. Serve with chopped hard boiled egg, tomatoes, any protein

Cucumber Salad is….

2-3 English cucumbers sliced super thin (mandolin works best), half a red onion thinly sliced, shredded carrot (again, mandolin with julienne blade)

1T coconut aminos

1T fish sauce

Zest and juice of 1 lime

1t grated lemongrass

1 minced clove of garlic

1T minced fresh ginger

1T rice vinegar and 1t apple cider vinegar

2T XT olive oil

Mix all together, let chill and serve!


Homemade Ginger Dressing


This ginger dressing recipe has become one of my favorites!  It is like going out for sushi and getting your salad but you KNOW what is in it!

I use it to snack, to marinate fish or meat, salad (of course), and on Asian slaw.
1 carrot thinly sliced
2 T balsamic vinegar
2 T rice wine vinegar
1 T soy sauce
Juice of half a lime
1/3 shallot, sliced
2 green onions, sliced
1 T sesame oil
2-3 T ginger, peeled &grated (I use cheese grater)
*best way to peel ginger is with a spoon.  Scrape off peel and discard

Put all items in food processor or magic bullet and mix until combined.   Can add water to thin out for marinade use.
Yields 1 cup

Homemade Calamari? Yes Please!

Calamari is one of those things that people typically order at a restaurant and think they would NEVER make at home.  I am here to tell you, it REALLY isn’t that hard.

YDFM has a great seafood & fish (& lunchmeat, and meat, and cheese, etc) section.  They have squid rings for under $6/lb.  I was craving homemade calamari Sunday – for some odd reason – and so I went to YDFM and got squid ( and lunch from the YUMMY restaurant that I took to eat with Wes) to make salad and homemade calamari for dinner.

1 lb squid rings, precut – which I drained and dried on paper towels

3 bowls – 1 with flour (flavored with s&p, garlic, curry, red pepper), 1 with 1 egg w/1/5 T water, and 1 with panko bread crumbs – which I just kept adding to and didn’t really flavor.

So you toss in the flour, then the egg, then the panko and then put in a fryer.  Now I know that most people don’t have a fryer, but you can also use a dutch oven  – the lid is KEY in this process, b/c the oil pops.

I have a fryer that I put peanut oil in with a basket – TFal – that was fairly cheap and comes apart to clean and works really well






So you just do the “3 part process’ for the breading and I put the calamari in the basket before I drop it in the oil and then cook it for about 5 minutes or so until it is brown.  I then drain it on a BROWN PAPER BAG – paper towels make things SOGGY!  and I sprinkled with S&P and some curry powder.

Put them in my warming drawer in a glass casserole dish and then made a ‘marinara’ with parsley, garlic, onion, balsamic, sugar, and tomato sauce and heated that up.  (I also recommend Trader Joe’s Sweet Chili Sauce – in the little white bowl)

We had a salad and this and it was YUM!

You can do it!  I know you can!


My new love?? New Food Processor!

Wes and I went to Crate & Barrel tonight and spent the last of our wedding gift cards….on a new Food Processor!

It is so beautiful and while I am still wanting to go to a Restaurant Supply store and get a commercial one, I am optimistic about using this little baby!

I don’t want to hurt my washer and dryer’s feelings, but I think I might love this new gadget more than them right now!