Archive - May 2015

Best Chocolate Almond Milkshake EVER!

This is what I made for breakfast today!  I was pleasantly surprised at how good it tasted.

Chocolate Almond Milkshake

  • 1 C. almond milk
  • ½ avocado
  • 1 TBSP cocoa powder
  • 4 large, soft dates (make sure you take the pits out)
  • dash cinnamon
  • 1 tsp vanilla
  • 1 TBSP almond butter
  • pinch sea salt
  • ice cubes

Blend everything together until smooth and creamy.  This recipe is my gift to you, friends.  Enjoy!

“Life is good.  Chocolate makes it even gooder.”

Sirloin Steak Rolls

I’ve been making meals that I never made before, and I’m pretty good at it.  I may have missed my calling in life — but it’s never too late.  🙂

Last night for dinner…

Sirloin Steak Rolls

  • 2 sirloin steaks
  • Salt and pepper, to taste
  • 2 C. brussel sprouts, bottoms trimmed off and quartered
  • ½ fennel bulb, cut into thick slices
  • 1 tsp EVOO

For the Filling:

  • 3 slices bacon
  • ½ fennel bulb
  • 1/2 C. brussel sprouts, bottoms trimmed off and halved
  • 2 garlic cloves
  • 1 tsp each of dried rosemary, sage and oregano

Preheat oven to 375.  Add all filling ingredients to a food processor, blend until it becomes a thick paste.  Use meat tenderizer to flatten steaks to about ½ inch thick.  Spread half of the filling on each steak.  Roll steaks up.  If you need to, toothpicks will hold it together.  Place sirloin rolls in a roasting pan and sprinkle with salt and pepper.  Toss Brussels sprouts and fennel slices in a large bowl with EVOO, salt and pepper, then spread brussels sprouts and fennel slices around sirloin rolls in the pan.  Roast for 35-40 minutes, until steak is cooked to desired level and vegetables begin to brown.  Let steak rest for 5 minutes before slicing.

This was different, but it was pretty good.

“Don’t start your day with the broken pieces of yesterday.  Every morning we wake up is the first day of the rest of your life.”

Chicken Parmesan

Another jam packed weekend in the books.

Last night I made some chicken parm.  This is something that you can make for non-paleo people, and they’d have no idea.  Nothing is really different, except you use almond flour to bread the chicken.

Chicken Parmesan

  • 4 chicken breasts
  • ¾ C almond flour
  • ½ tsp sea salt
  • 1 egg beaten


  • ¼ tsp oregano
  • 2 cloves garlic, minced
  • 24 oz. tomato sauce
  • 1/2 TBSP sea salt (add more to taste)

TOPPING: (optional)

  • 1 cup grated mozzarella

Preheat the oven to 425F.

For the sauce:  Heat the olive oil, garlic, and oregano in a pan. Sauté a few seconds until fragrant, then add the tomato sauce and salt.  Simmer for 15 minutes.

In a separate bowl, mix together the almond flour and sea salt.  In another bowl, beat the egg.  Preheat a skillet.  Dip the chicken cutlets one by one into the egg mixture, and then dredge them in the almond flour mixture.  Add a small amount of olive oil to the pan and fry cutlets until golden brown on each side.  Place the pan fried cutlets on baking sheet.  Place some mozzarella cheese (optional) over the top of each cutlet, and bake for about 7 minutes until cheese melts.  Serve immediately with tomato sauce.  You can make gluten free pasta (as a little treat), or spaghetti squash with it.

For Breakfast:

Blueberry Carrot Parfaits

  • 2 large carrots, shredded
  • ⅔ C. almond butter
  • 2 eggs
  • 3 TBSP honey
  • 2 TBSP coconut flour
  • 1 TBSP cinnamon
  • ½ tsp baking powder
  • pinch of salt
  • 1 can full fat coconut milk, refrigerated overnight (important!)
  • 1 tsp vanilla extract
  • 1 tsp honey
  • 1 C. fresh blueberries
  • 1 TBSP maple syrup

Preheat oven to 350 degrees.  Place carrots in blender and blend well.  Put shredded carrots in bowl and add almond butter and eggs and mix well.  Then add honey, coconut flour, cinnamon, baking powder, salt and mix well.  Grease an 8×8 baking dish with coconut oil, pour batter into the dish and place in oven.  Bake for 35-40 minutes or until the top of the cake has a nice crust.   Let cool before cutting in bite sized cubes.  Add fresh blueberries to a pan with maple syrup.  Place on stove, stir frequently, mashing blueberries.  You want to cook it down so it thickens a bit.  Takes about 15 minutes.  Then scoop out the coconut cream that has hardened and risen to the top of the can.  Place coconut cream in a bowl and mix with fork, then add vanilla extract and honey. It turns into whipped cream.

Now layer the parfaits. Carrot cake, coconut milk whipped cream, blueberry sauce, then repeat.

“Monday is the perfect day to correct last week’s mistakes.”