Paleo Squash Soup with Bacon, Leeks, and Pumpkin Seeds

squash soup



4 cups of chopped squash.

***I strongly dislike chopping squash and have almost lost a finger a few times…so I purchased a pre-chopped mix of acorn, winter, and butternut squash. Any squash would work, even pumpkin! I like the mix because butternut alone is too sweet for my liking.
4 cups of filtered water
3-4 slices of pastured bacon
2 leeks chopped
2 stalks of celery chopped
1 tsp dried thyme
sea salt, black pepper to taste
fresh oregano-a few sprigs chopped
roasted pumpkin seeds





1. Crisp the bacon in a dutch oven, remove from pan and chop it up. Set bacon aside with chopped oregano and pumpkin seeds (these will top the soup at the end, and add nice taste and crunch)

2. Saute the leeks in the bacon fat until golden and crispy.

3.Add the celery and squash to the pan, top with water.

4. Add sea salt and pepper to your taste, as well as the teaspoon of thyme.

5. Bring to a boil and then simmer until squash is tender (approx 15-20 min).

6. Puree the soup! The easiest way is with a handheld immersion blender. However, mine broke so I used a regular blender.




Fall Paleo Recipe Contest! Savory Sauerkraut and Apple Slow Roasted Ribs



Do you like tangy sauerkraut, garlic, apples, and fall apart tender savory pork? This dish is everything fall. It is easy to make and sure to please! You can make it right in the crock pot. You can start it early, and have it ready for dinner on a cool fall night. I am planning to make it for my son’s Halloween birthday party!


I submitted this recipe for Paleo On The Go’s

Fall Recipe Contest






Get the full recipe and please vote for me



With your vote, you also get a change to win a Paleo On The Go sample pack!

If I win, Paleo On the Go will be featuring this dish on their menu!







Bacon Bolognese with Spaghetti Squash





3 slices of bacon
1 lb grass-fed ground beef
1/2 pound ground chorizo or ground pastured pork if you don’t like the spice
1 onion diced
3 garlic cloves minced
1 (28 ounce) can crushed tomatoes (look for organic/BPA free)
2 TBS of tomato paste (look for organic/BPA free)
1 cup stock or bone broth
sea salt to taste
black pepper to taste
fresh or dried basil (about 1 TBS dry or a few leaves fresh-chopped)
fresh or dried parsley (about 1 TBS dry or a few sprigs fresh-chopped)
2 bay leaves

Cook the bacon in a large sauce pan until crispy, remove from pan and chop. Add onion and ground meats to the bacon fat and cook through. Add all the rest of the ingredients and simmer until thick and bubbly. *remove bay leaves prior to serving


For the Squash:

Oven 350. Cut in half, remove seeds, put cut side down in a baking dish with about an inch of water in the bottom. Cook for 45 minutes and scoop out with a fork. Drizzle with extra virgin olive oil before serving.




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Paleo Moussaka Recipe

Paleo Moussakka

You asked for it…

Here is my paleo version of Greek moussaka. I have to admit…I have never tried real moussaka before. I asked my readers for some of their favorite dishes they would like to see “paleo-ized” and a few requested moussaka. So I spent a couple days looking over Traditional Greek Moussaka recipes, and came up with this. I took out some ingredients and added a few. I have nothing to compare it to, but I hope you find this fills your cravings. I found it to be very creamy and bursting with flavor. I love eggplant and meat sauce. The creamy top just made it incredible. I was nervous about using almond milk for the bechamel sauce, as traditional recipes call for full fat milk. I did not want to use coconut milk as I did not think the flavor of coconut would marry well with this recipe. I was pleasantly surprised! This will be a new regular for me!


Ingredients for Base:

(1) large eggplant thinly sliced

(3) TBS grassfed ghee or coconut oil divided

(1) pound grassfed ground beef

(1) small onion chopped

(3) cloves garlic minsed

(3) TBS organic tomato paste (I used Muir Glenn)

3/4 cup water

1/4 tsp cinnamon

1/4 tsp nutmeg

sea salt and fresh cracked pepper to taste


Directions for Base:

oven to 350 degrees

1. Thinly slice the eggplant and sprinkle each slice with pink salt. Place them on towels and let them “sweat” out the moisture for about 30 minutes.

2. While eggplant slices are enjoying their hot yoga sweat routine, brown up the ground beef in (1) TBS ghee or coconut oil with the onion, garlic, cinnamon, nutmeg, salt and pepper. Once browned add the tomato paste and water. Mix well and simmer until thick and bubbly.

3. While meat is simmering, brown the eggplant on each side in (2) TBS ghee or coconut oil over med high heat.

4. Lay the eggplant covering the bottom of a casserole dish like so:


Paleo Moussakka Base

5.Place a layer of the meat mixture over the eggplant, then do one more layer of each:


Meat mixture over eggplant base - paleo moussakka

Ingredients for the creamy layer (aka bechamel sauce) :

(2) TBS ghee or coconut oil

(1) TBS arrowroot powder

1 1/2 cups of almond milk

1 pinch nutmeg

pink salt and white pepper to taste


Directions for Bechamel Sauce:

1.  Create a roux with the ghee and arrowroot. In a small sauce pan over med heat mix the ghee or coconut oil with the arrowroot until thickened. Pour in the almond milk and whisk until thick and bubbly. Mix in the nutmeg, pink salt, and white pepper to taste.

2. Pour sauce over the base layer:


bechamel sauce for paleo moussakka


3. Bake in oven at 350 degrees for one hour.

4. Let is set for about 20 minutes before serving.




fresh from the oven - paleo moussaka

singel serving - paleo moussaka

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Pork, Cabbage, and Broccoli Slaw Stir Fry





For lunch today I made a pork tenderloin, cabbage, and broccoli slaw stir-fry!  This was extremely easy and flavorful. You could also use chicken or beef…even shrimp!



Take a local pork tenderloin and cut it into bite-sized pieces.

Sprinkle the meat with pink salt, pepper, and Trader Joe’s 21 spice mix.

Fry the pork in a large wok or frying pan over med/high with a 2 TBS of coconut oil until meat is no longer pink.

Add to the pan 2 cups of Trader Joe’s broccoli slaw and a bag of shredded cabbage. You can also shred a small head of cabbage, and add shredded carrot or any other veggies you enjoy. This filled the pan to the top. Turn the heat down to medium.

Add 3 cloves of thinly sliced garlic, and put a couple TBS of ghee or a drizzle of extra virgin olive oil on top of everything.

*As it cooks down stirring becomes easier.


Let it cook over medium heat until the slaw and cabbage are cooked down and tender.


At the end add  1-2 TBS fish sauce, 2-3 TBS coconut aminos, and fresh cracked pepper to taste. Fold in a bunch of chopped fresh cilantro (approx 1/4 cups) and juice from 1/2 a lime.







My first “Dark Dinner”


Have you heard of a “Dark Dinner?” I had not…


I just had to write a little something about this experience…because it was super creative and fun! As a full-time mama it’s not too often I get to go out and enjoy a fancy dinner. My friend Susan’s family owns this beautiful quaint old restaurant called “The Wishing Well” in Saratoga Springs, NY. She invited me to attend a dark dinner! What exactly is a dark dinner? Well you are actually blindfolded through the entire meal. Each year there is a different theme.  This years theme was their spin on popular dishes served from the 1920’s through present. The chefs were able to use their creativity and recreate some popular meals of the time.

Once the blindfold came on, you couldn’t peak through the rest of the meal. They even escorted you to the bathroom. The waitstaff placed the dish in front of you and guided your hand to it. I ate with my hands 🙂 Each dish was paired with a cocktail! I’ve heard you use your other senses more when you don’t have use of one…I believe this! Or they are just really good chefs, but the dinner was amazing. So amazing, that I just had to share this with my readers! They were really good about keeping everything gluten free for me, and that did not take away from my experience. Why? because they served real food.  I was unable to get pictures of my meals…well…because I was blindfolded. I was able to get a few shots afterward!

The first food they brought out was a “Relish Tray” paired with a Classic Bloody Mary from 1921. They actually blended flavorings into ice. The flavor was intense and paired perfectly with the bloody mary. Can I just say that this was the most flavorful bloody mary I ever had? I would have been perfectly content sipping those for the rest of the evening. Sadly I did not get a pic of it. However, back to the relishes…there was an intense flavor of cucumber and sea salt in one, and a sweet and tangy flavor in another. These were so refreshing! These would make for a great summertime appetizers or hors d’oeuvres.


There were several other courses throughout the night, paired with drinks. My favorite two were the lamb chop skewers and veal wrapped white asparagus! The veal wrapped asparagus came with a crab purse and a bearnaise sauce. Fancy right? Amazing!  I’m excited to try recreating some of these dishes. Oh…and they had proscuitto wrapped pineapple served with a 1944 Mai Tai drink. Again, amazing.

Here is a pic of the lamb chop skewer:


Here is a pic of the menu:


If you are ever in Saratoga Springs, NY check out the Wishing Well restaurant. Or…try hosting your own “dark dinner” for family or friends! It is so much fun to hold conversations while blindfolded 🙂

You can find the wishing well at:


Mexican Crockpot Shredded Beef and Lettuce Cups


I LOVE Mexican food and I love lettuce wraps. I wanted to create an easy weekday dinner. These were a huge hit! I served them with my Jalepeno Guacamole and Tomatillo Salsa…both very easy to make as well.


1 head of romaine lettuce or boston bib lettuce

2-3 pounds of grass-fed braising beef

1 cup of beef broth or bone broth

himalayan pink sea salt

black pepper

1 TBS  ancho chili powder (this is hot, so use 1 tsp if you want it milder)

1 TBS chili powder

1 TBS cumin

1 TBS oregano

1 TBS smoked paprika

3-5 cloves of fresh garlic thinly sliced

1 medium onion coursely chopped


Place the meet in the bottom of a crockpot, sea salt and pepper both sides of the meat.


Add all the other ingredients


Cook on low for 6-8 hours or until meat shreds apart easily. Serve in lettuce cups with Guacamole and Tomatillo Salsa




Pastured Italian Sausage with Veggies and Basil

finished product

I had some sausage from the Farmer’s Market and lots of fresh veggies that I had picked up today. I decided to throw them together and it came out great. Kiddos gobbled it up (well minus the mushrooms for my 3 year old). It was satiating- who needs pasta?


5 links of sweet or hot Italian sausage

2 summer squash (or zucchini would work as well)

1 package of portobella mushrooms sliced

6 cloves of garlic sliced or diced

1 bunch of swiss chard…I used red swiss chard, but regular or rainbow swiss chard would work as well

1 bunch of fresh basil and or cilantro

1 cucumber

3 scallions

chopped tomatoes (optional)

chopped avocado (optional)

2-3 TBS coconut aminos

sea salt


First I put some water in the bottom of a skillet and cooked the sausages.



Once the sausages were cooked almost through I removed them from the pan, sliced them up, and put them back in the pan to brown up some


Next I diced up the squash and mushrooms and put it in a bowl with salt, pepper, and the sliced garlic


I mixed up these veggies in the bowl and then dumped them into a pan and sauteed with some butter and coconut aminos until the veggies were tender, then turned it down to simmer


Look at this beautiful swiss chard-a favorite with my kids!


I chopped it up


and added it to the pan with the veggies. I also added some torn up basil-cook until the swiss chard just starts to cook-but it’s still bright (only a couple minutes). I love garlic, so I added some more at this point.


mix the sausage in with the swiss chard mixture-I like to drizzle on some extra virgin olive oil at this point


chop up some cold cucumbers, scallions, basil or cilantro (I would have added chopped tomatoes and avocado to this cold mixture if I had some).


Sprinkle the cold veggies on top, and serve!

Here is the finished dish!