Living Happy, Healthy and Paleo... / Uncategorized

Mini Shrimp Cocktail with My Mini Me!

photo 1 Me and My Mini were at Whole Foods getting our Coho Salmon. The little wild caught bay shrimp looked good!   So a pound later, mini shrimp cocktail.. I make my cocktail sauce from no added sugar tomato puree, horseradish and garlic. If you want the recipe let me know! Divided the wild caught bay shrimp into five small ramekins. Spooned on cocktail sauce and added a lemon wedge. Appetizers done! photo 2
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PaleAvocado (pu LAH vO Ca doe) Dressing

image Giving up the processed salad dressing was hard, Hidden Valley Ranch users, big time. When our family did The Whole 30, I learned and loved making my own. This recipe is our favorite. "PaleAvocado Dressing" 1 Ripe Avocado 4 Tablespoons Water 2 Tablespoons Olive Oli 1/2 Lemon 1 Teaspoon All Purpose Seasoning Salt I use my Bullet Blender for this. You can use a hand blender, food processor or bowl and a fork. I have done them all. Add all ingredients. Squeeze lemon and blend until whipped, 1 to 2 minutes. photo One Minute............ image Two Minutes.............. image Done! Thick and creamy ready to use! image  
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Whole Foods Sale Today

photo 2 "Coho Salmon patties" 2 Pounds Coho Salmon 1 Tablespoon Dill 1 Teaspoon Kosher Salt 1/2 TeaspoonPepper 4 Scallions 1 Small Red Onion Food Processor Cut your Salmon into 2" chunks removing skin and bones. Add spices pulse until a little coarse. Chop scallions and red onion. photo 1 Add scallions and red onion pulse 1 min. Form the patties just like hamburgers.  I bake, barbecue or pan fry mine with coconut oil!
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Rub Some Coconut Oil On It!

My Daughters say; "Your turning into the Dad in "My Big Fat Greek Wedding" the one who uses Windex, only you use coconut oil".   I have a friend who faithfully uses it for everything! Her skin is gorgeous, teeth are white, hair shiny and maintains a healthy weight.  She and I have had dozens of conversations about the uses for coconut oil.  I decided to start using it the way she does.  This same friend helped me get thru my first round of Whole 30.  I will write about that next!  I was already using coconut milk in place of dairy now I would buy my first jar of unrefined cold pressed organic virgin coconut oil.  I slowly started replacing my other cooking oils.  I would make scrambled eggs, drop a little coconut oil and smell the magic!  When I stir fry veggies they are so fragrant and tender.  Started using coconut oil on my face in place of my Aveda skincare products.  Now lets be clear this did not happen over night, this took weeks but you know what?  I saw a change!  My skin was looking better.  I have always had really bad chin acne and brown spots on my cheeks from all my California summers at the beach.  My daughters started using coconut oil on their faces before bed and my 16 year old, no more acne.  Her friends ask her all the time what she is using and now they are trying it with great results! Coconut oil is anti microbial, natural antibiotic, healthy fat and the list goes on. I have read numerous books about coconut oil but this is my favorite. Go to your local library or bookstore and check it out! Lots of great info for beginners and even experts. photo          
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One brick at a time and pretty soon you will have your path...

Everyone is on their own journey. It is the small choices you make everyday that create bigger differences. Every time you make a conscious effort to better yourself or your loved ones it creates a sense of joy! That joy will keep you on the path! image    
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Lemon Rosemary Chicken with Garlic

image Its almost Friday and it has been a long week. I want dinner to be simple and healthy! I use chicken at least twice a week. It has such a mild flavor, it is perfectly happy sharing the stage with lemon and rosemary. I love the sweet and spice flavor rosemary gives to chicken. "Lemon Rosemary Chicken with Garlic" 4 Chicken Breasts 4 Lemons 3 Tablespoons Rosemary 1 Tablespoon Minced Garlic 8 Thyme Stems 3 Scallions 2 Teaspoons 21 Seasoning Salute (T. J.) Pepper Salt 1/3 Cup Melted Unrefined Organic Coconut Oil Preheat oven to 350 degrees. Chop rosemary. image Dice your lemons into cubes. I cut mine in slices and then dice,  well you get the idea. photo For this recipe I spend the time and use fresh garlic. It's worth the flavor! I chop it rough, little bits make an appearance here and there with each bite. image Separate your thyme, using  8 stems. Chop scallions. photo I put everything into a bowl when I wake up in the morning except the coconut oil. Salt and pepper as desired. image Marinate all day. Bake for 40 mins in a glass baking dish uncovered (13' x 9' is what I use).  Drizzle with the melted coconut oil right before placing in the oven. Cook times vary just like ovens. The lemons will cook down, the meat will brown. then you will have your home filled with the sweet smell of rosemary! Yum      
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Baked Lime Curry Crimini Chicken

  image My quick go to dinner is a big pan of baked chicken legs. I use limes, spices and cremini mushrooms. Served with heirloom tomatoes, dinner is done! "Baked Lime Curry Cremini Chicken" 2 Pounds of Chicken The Juice of 4 Limes 2 Tablespoons Lime Zest 1 Tablespoon Coriander Powder 1 Tablespoon Curry Powder 1 Teaspoon Dill 1 Teaspoon Paprika 1 Teaspoon Coarse Salt 3 Tablespoons Extra Virgin Olive Oil 1 Pound Sliced Cremini Mushrooms Preheat oven to 400 degrees then juice the limes, set aside. image Add chicken, spices, lime juice, cremini's and olive oil in a large bowl, mixing well. I use my hands to massage the spices and juice into the meat. image Place your chicken and cremimi's on a baking sheet. I drizzle a 1/3 cup melted coconut oil before I bake. I want my daily doses thru food. Bake at 400 degrees for 40mins. Depending on your choice of chicken, I use legs or breasts, cooking time will vary. Cook until meat is golden brown and the mushrooms are crisp. image      
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Farmers Markets

image I look forward to the weekends.  My family and I wander around our local Farmers Markets.  I found these lovely bags of greens with edible flowers and squash blossoms. The baby spinach was the darkest most beautiful green! image Before I decided to rid our lives from processed foods, I never utilized the fresh organic goods at Farmers Markets, but today I do!  They are easy to find and offer a wide variety of fruits, vegetables and goods like soaps or fun spices. Farmers Markets keep the local growers and entrepreneurs in business and I love that! Things are less expensive than at commercial markets plus fresher. The social interaction of meeting these people and hearing their stories are amazing.  I see smiling faces happy to sell you good wholesome food. Go out and explore your local Farmers Market and make some changes to your lifestyle today! I bet once you go, you can't stop. The picture below is what my fridge now looks like every Sunday afternoon. image
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Spicy Roasted Peaches

image A dozen over ripe peaches can be heaven in your mouth!  I try to be creative with desserts since going Paleo and this works. You do not have to use a dozen peaches, you can make less just cut the recipe in half. "Spicy Roasted Peaches" 1 Dozen 1/3 Cup Unrefined Organic Coconut Oil 1 Tablespoon Nutmeg 1 Tablespoon Cinnamon 1 Teaspoon Cardamom 1 Teaspoon Black Pepper 1 Orange 1 Lime Preheat oven to 350 degrees. Cut peaches to desired size. image Add spices, juice orange and lime. Mix well imageimage Place peaches on a baking sheet and drizzle with melted coconut oil imageimage Bake at 350 degrees for 20 to 25 minutes until fork tender.   I serve with coconut fat whipped cream or natural sorbet.  I will freeze a batch of these for winter time and use them in my kids smoothies and my Shakeology shakes.    
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Egg and Veggie Scramble

image Saturdays I do a quick healthy lunch that will keep us full until dinner.  I use zucchini, scallions, spinach, eggs, coconut oil and spices. "Egg, and Veggie Scramble" 2 Medium Zucchini 3 Scallions 2 Cups Fresh Spinach 21 Seasoning Salute 1/2 Teaspoon Pepper 1/2 Teaspoon Himalayan Pink Salt 2 Eggs 2 Egg Whites 1 Tablespoon Unrefined Organic Coconut oil Chop vegetables set aside. Heat your coconut oil in a fry pan and then sauté zucchini and scallions. imageimage Next add your spinach and cook until wilted image In a small bowl mix 2 eggs plus 2 eggs whites pour over veggies and cook. image     This recipe makes an easy weeknight dinner. I have added crumbled bacon to it and it is delicious! Tamara    
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Sizzling Tasty Baked Bacon

Before our family decided to live a Paleo lifestyle, we hardly ever ate bacon. It was on the list of "No No's", we can't have that it is bad for you and full of FAT! When you buy the right quality and prepare bacon properly, it can be good for you.  This morning I made a big batch of bacon for my three daughters served up with cantaloupe.  Paleo breakfast done!  Using Trader Joe's Uncured Apple Smoked Bacon, I have used many different brands and for the money, this tastes great and works well!  I coat the bottom of my baking sheet with Unrefined Virgin Coconut Oil.  I preheat my oven to 400 degrees, place my bacon on a baking sheet as a single layer with them barely touching and cook.  This brand does not shrink up a lot so fill the pan. Bake at 400 degrees for 20 minutes peeking at it now and again to see how it is crisping up.  My family loves crispy bacon and I hope you will too! photo 3photo 1photo 2
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