Sunday, July 20, 2014

GUEST POST - Simple Avocado Chicken Salad (Paleo / Egg-free / Dairy-free)

Summer is a great time to lighten up your meals a bit. Jennifer has a great, simple recipe for chicken salad that is perfect for hot summer lunches!


Hello! I am Jennifer from My passion is blogging about food that is affordable and healthy for the whole family, while traveling the country living full-time in an RV with my husband and kids. 

Summer is in full swing here in Montana and nothing is better than a cold chicken salad! I decided to skip the mayonnaise this time and try something a little different! Avocado chicken salad is a great way to load up on healthy fats and protein while staying cool this summer. It is a great dish to bring to picnics and barbecues as well! Switching the mayonnaise with avocado gives this chicken salad that creamy, delicious texture without mayonnaise. My husband takes this in his lunch and it is perfect in a lettuce wrap, as a dip for veggies, or eaten alone! I hope you enjoy it as much as our family.

Simple Avocado Chicken Salad (Paleo / Egg-free / Dairy-free)

Serves 1-2

Prep time: 5 minutes

1 avocado, diced
2 chicken thighs, cooked and chopped
A squeeze of Lime juice
Garlic (powder or crushed)
1/4 cup cilantro, chopped
1/4 cup red onion, chopped
Sea salt and pepper, to taste

1. Mix all ingredients together in a bowl and serve immediately. 

We serve this with either iceberg or romaine, in butter lettuce leaves as wraps, or use bell peppers, cucumbers or carrots to dip in it.

Friday, July 18, 2014

GUEST POST - Chicken and Sweet Potato Frittata with Roasted Tomatoes (Paleo / Gluten-free / Dairy-free)

Today, Sabrina from Girl with the Hipster Glasses has another great recipe to share with us!

Chicken and Sweet Potato Frittata with Roasted Tomatoes (Paleo / Gluten-free / Dairy-free)

Prep time: 20-25 minutes
Cook time: 25 minutes

1 shallot, minced
3-4 cloves of garlic, minced
1 large or 2 small sweet potatoes, peeled and chopped
1/4 cup porcini mushrooms, minced
1 1/2 cups of broccoli crowns, broken into somewhat small pieces
1 cup boneless chicken, pre-cooked and cut into bite size pieces
About 1 1/2 cups roasted grape tomatoes, sliced in half (If you’re roasting these yourself, they should be roasted ahead of time. I put mine in the oven before cutting up all of my veggies for the rest of the dish and the timing worked out perfectly)
4 eggs
1/4 cup full fat coconut milk
1/2 tsp paprika 
1/4 tsp dried red pepper flakes
Sea salt and pepper, to taste
Cooking fat of choice 
Fresh basil, optional

If roasting tomatoes, preheat the oven to 400 degrees. Cut tomatoes in half and place them on a foil-lined baking sheet. Cover them in olive oil, salt, and pepper. Set to roast for 20-25 minutes (I roasted mine for about 22 minutes before placing them under the broiler for about 3 minutes to make them blister a bit more). By the time you need to add them to the frittata, they should be done.

1. Preheat oven to 375 degrees F.

2. Add cooking fat to cast iron skillet over medium heat. Once oil is heated, add garlic and shallots and saute for about 1 minute (don’t let them burn).

3. Add chopped sweet potatoes to skillet. Let cook for about 5 minutes, stirring occasionally.

4. Add mushrooms and broccoli to skillet and let cook for about another 5 minutes, stirring every now and then.

5. Finally add in cooked chicken and roasted tomatoes. Season with salt and pepper and let cook for another 3-5 minutes until ingredients are heated.

6. While ingredients are cooking, whisk together eggs, coconut milk, and spices in a bowl.

7. After all ingredients are heated, turn off heat and pour egg mixture evenly overtop. Sprinkle an additional bit of salt and pepper if you’d like.

8. Place skillet in preheated oven and let bake for about 20-25 minutes until egg has completely set.

9. For a lovely browned top, remove from oven and place under the broiler for 2-3 minutes. Make sure to check it every 30 seconds or so during this time as not to burn!

10. Top it with some fresh basil, if your heart desires.

Wednesday, July 16, 2014

GUEST POST - Indian-style Fish Curry (Paleo / Gluten-free / Dairy-free)

Today's guest post comes from Sabrina. This post is notable because it contains... fish! If you know me, you know that I HATE seafood. All of it! So, lucky for my non-fish hating readers, Sabrina has you covered!


Sabrina here! I started the Girl with the Hipster Glasses blog as a way of sharing my passions for food, fitness, and travel with others. GWTHG follows my paleo journey and features delicious recipes that make leading a healthy lifestyle easy. Keep up with the blog via Instagram @girlwiththehipsterglasses or at

Indian-style Fish Curry (Paleo / Gluten-free / Dairy-free)

Prep time: 5 minutes (plus 30 minutes marinating time)
Cook time: 15 minutes

Serves 4

1 pound boneless, skinless fish fillets (I used cod but any flaky white fish will do. I would steer more towards the firmer white fish though, such as tilapia, because you don’t want it to completely fall apart in the cooking process)
Juice of 1 lemon
Dashes of cayenne, tumeric, cumin, curry powder

1 tbsp ghee or coconut oil
1/2 onion, grated
1 tsp ginger, grated
2 cloves garlic, minced
1 14 oz can diced tomatoes
1 tsp garam masala 
1/4 tsp cayenne 
1/2 tsp curry powder
1/4 tsp cumin
1/8 tsp turmeric
1/4 tsp ground coriander
1/2 tsp sea salt
Black pepper
1 cup full-fat coconut milk (if using a light version, simply use more coconut milk instead of the 1/4 cup of water)
1/4 cup water
Fresh chopped cilantro, optional

1. Place fish, lemon juice, and a dash of each cayenne, tumeric, cumin, and curry powder in a container and let marinate for 30 minutes.

2. Heat a medium saucepan over medium heat and add ghee or oil. When oil is hot, add the onion, ginger and garlic. Lower heat to medium-low and saute for about 5 minutes to allow the aroma to be released. Make sure nothing burns!

3. Stir in the diced tomatoes and let cook for another 3 minutes, stirring frequently.

4. Add the garam masala, chili powder, curry powder, cumin, tumeric, ground coriander, salt and pepper. Stir the mixture and cook for 2 minutes.

5. Turn the heat to medium-high. Pour in the coconut milk and the water. This is a good moment to taste for flavor. Does it need a little something extra? More cayenne for kick? Maybe throw in some fresh chili peppers? Do what you feel.

6. When the mixture comes to a boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

I recommend serving this over cilantro rice. I made some great cauliflower rice with garlic and cilantro (pictured below) to keep it paleo. Was AMAZING.

Monday, July 14, 2014

GUEST POST - Thanksgiving Turkey Burgers (Paleo / Gluten-free / Dairy-free)

Next up in my series of guest posts is this awesome recipe by Sarah! Sarah is a former vegetarian who has experienced major health improvements simply by going paleo! Keep reading for more about her story and one of her favorite budget-friendly recipes.


I’m Sarah from Sarah Saw the Sun (, a blog about doing paleo on a budget, and also about my new adventures in the desert!

I was introduced to the paleo diet about three years ago by a friend, and since that moment, I have never looked back.  Years of vegetarianism had left me with blood sugar ups and downs, poor circulation, constant fatigue, anemia, and a sensitivity-prone digestive system that had gone totally haywire.  I was constantly snacking, bingeing, and dieting. During that time I developed a horrible relationship with food, but an even worse one with myself. Paleo taught me how to nourish my body with real whole food, healthy fat, and protein from meat.  My blood sugar stabilized, which put an end to my urge to snack all the time, and with the exclusion of grains, my digestive tract healed.  Now, I am healthier, happier and more energized and full of life than ever!  I lost those few extra pounds and gained appreciation for myself, the ability to listen to my body, and an incredible sense of freedom!

After a quick move across the country (Maine to Arizona in 3 weeks!), I created my blog as a way to share happenings with loved ones back east, as well as a place to post my recipes, ideas, and tips for healthy living on a budget.  I feel so strongly that eating healthy, whole food doesn’t have to be expensive!  With a little creativity, organization, and money-saving tips, anyone can be on the road to a healthier, happier life!

All that said, I’d like to share my recipe for these delicious Thanksgiving turkey burgers.  They have all those Thanksgiving flavors we love combined into a burger! They’re quick-to-make, easy-to-eat, and the best part is, you can throw them on the grill!

Thanksgiving Turkey Burgers (Paleo / Gluten-free / Dairy-free)

Prep time: 5 minutes

Cook time: 20-25 minutes

Serves 4

1 lb ground turkey
2 medium carrots, diced
2 stalks celery, diced
1 shallot, diced
1/2 up dried cranberries
1 1/2 tsp dried thyme
1 1/2 tsp dried rosemary
1 1/2 tsp dried sage
1 egg
Olive oil 
Sea salt and pepper

1. In a skillet, sauté carrot, celery, and shallot in olive oil until the carrots have softened and the shallots are translucent. 

2. Meanwhile, in a medium mixing bowl, combine cranberries, herbs, and salt and pepper. Once cooked, add the veggies to the bowl and mix.  

3. When the veggies have cooled slightly, add ground turkey and the egg, mix well (hands are best for this one!) form into burgers and grill, pan fry, bake, or broil – however you do your burgers!

We enjoyed ours atop some local butter lettuce with olive oil and Dijon mustard – but the possibilities are endless!

Sunday, July 13, 2014

GUEST POST - Sausage, Sweet Potato & Apple Hash (Paleo / Gluten-free / Dairy-free / Egg-free)

This week, while I'm gallivanting around eating bunless everything, I've lined up some awesome guest posters to keep you in food! I hope you enjoy their food as much as I do.


Hey all!  Suzie here, from A Tasty Remedy (  I'm all about creating food that heals without feeling restricted.  

For years I battled Rheumatoid Arthritis (RA), and felt that medication, exhaustion, and chronic pain would be a constant in my life.  With help from a close friend, I was introduced to paleo and I began to see that I could take control of my health by changing what I ate.  This beer lovin', bread devouring girl had to make some changes!  Fast forward a year and a half later, I'm now off all of my medication, and controlling my RA with real, whole food.  That's definitely something to celebrate!

So let's celebrate with breakfast, shall we?

I'm really excited to share with you my absolute favorite thing to have for breakfast!  No kidding, we have this at least once a week.  It's that good!  

Sausage, Sweet Potato & Apple Hash (Paleo / Gluten-free / Dairy-free / Egg-free)

Prep time: 10 minutes 
Cook time: 20 minutes

Serves 4

1 lb ground pork sausage, mildly seasoned
1/2 yellow onion, diced
1 orange sweet potato, diced
1 granny smith apple, diced
1 1/2 tsp cinnamon
1/2 tsp salt

1. In a large skillet over medium heat, add the ground sausage and onions.  Break up the sausage and cook for about 10 minutes or until cooked through.

2. Add the diced sweet potato and apple to the skillet.  Sprinkle with the cinnamon and salt, and stir to combine.  

3. Cover and cook for 10 minutes or until the sweet potatoes are fork tender.  Stir the hash occasionally to release the yummy brown bits from the bottom of the skillet. 

Wednesday, July 9, 2014

Simple Chicken Jalfrezi (Paleo / Dairy-free / Coconut-free)

We just got back from a very brief "camping" trip and we are gearing up for another adventure, so I'm currently focusing more on food for the next couple of weeks than, uh, right now. So, as my kids like to say, we have no food. Except, obviously, we do because today I made this for lunch. See, kids? Food!

The thing about Indian food is that it's perfect. This is like a flavor explosion in your mouth. But, it's not spicy at all. My kids all ate it very happily, and there was not one drop left after lunch. 

While maybe a hearty curry like this is best served when it's cold, I defy that rule. Any day is a good day for Indian food. Truth. 

Simple Chicken Jalfrezi (Paleo / Dairy-free / Coconut-free)

Serves 4-6

Prep time: 5 minutes
Cook time: 45-50 minutes

1 red onion, diced
2 cloves garlic, minced
1 bell pepper, diced 
1 poblano pepper (or hotter pepper if you want heat, this is perfect for kids), seeds and veins removed and diced
2 boneless, skinless chicken breasts, cubed
1 tbsp ground turmeric
1 tsp chili powder
1 1/2 tsp sea salt
1 cup chicken broth
3 large handfuls of cherry tomatoes
2 tbsp Spectrum shortening (or ghee)
1 tbsp ground cumin
1 tbsp ground coriander 
1 tsp garam masala
1 inch piece of ginger, peeled and grated
1/2 cup cilantro, chopped

1. Heat oil in a large pot over medium-high heat. Add peppers, onion, and garlic and cook until they are softening and beginning to turn golden brown. Add chicken, turmeric, chili powder, and sea salt. Stir well and cook for a few minutes. 

2. Pour in chicken broth and tomatoes. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove cover and simmer for another 10 minutes, until reduced a bit. Break most of the tomatoes with a spoon. Stir in remaining ingredients and simmer another 5 minutes or so. 

Tuesday, July 8, 2014

Perfect Paleo and Vegan Cinnamon Rolls (Gluten-free / Coconut-free / Dairy-free / Egg-free)

Ages ago, I made cinnamon rolls. Two ways, even! And, somehow, I forgot to post them. Crazy, huh?

My goal for these was to avoid coconut for two of my kids who can't eat that. It was also to get a closer dough than others I've tried. I wanted that crunch on the outside and that chew on the inside of a true cinnamon roll. And, believe it or not, these have that exactly! It was pretty amazing, really. 

I didn't bother to frost these with anything fancier than a thick coconut cream frosting with a bit of cardamom. Or, you can keep it coconut-free with a simple glaze of maple syrup and nut or seed milk. It's hard to go wrong here.

Perfect Paleo and Vegan Cinnamon Rolls (Gluten-free / Coconut-free / Dairy-free / Egg-free)

Makes about 10

Coconut-free dough:
1 large sweet potato, cooked
1 cup tapioca
2 cups almond meal, packed
1/2 cup maple syrup
1/2 tsp sea salt
1/2 tsp cream of tartar 
1 tsp baking soda
1 tbsp ground chia seed plus water
1 tbsp cinnamon

1 large sweet potato, cooked
1 cup tapioca
2 1/2 cups almond meal, packed
1 cup coconut sugar 
1/2 tsp sea salt
1/2 tsp cream of tartar 
1 tsp baking soda
1 tbsp ground chia seed plus water
1 tbsp cinnamon
2 tbsp vanilla

Raw chopped pecans
Spectrum shortening
Coconut sugar (or honey or maple syrup)

1. Preheat oven to 375 degrees and line a baking sheet with parchment. Mix together dough of your choice and then sprinkle extra tapioca on a clean, dry surface topped with parchment. 

2. Spread dough into a thin layer on the parchment. Cover very liberally with filling of your choice. If you opt for honey or maple syrup, it will ooze out so beware! Use the parchment to roll the dough up tightly. Then, use a very sharp knife to slice into rounds. Place each round on the prepared baking pan, and open slightly, fixing their shapes as needed. They won't rise much so try to make them pretty in the pan!

3. Bake for 30-35 minutes, or until they no longer feel soft in the center. Increase heat to 400 and cook for another 5-10 minutes, or until the outsides look nice and crunchy. Cool completely before frosting with your chosen frosting.