Doggie treats 


These doggie treats are yummy, and super easy to make. 


  • 1 cup oats
  • 2 cups flour 
  • 2/3 cup peanut butter 
  • 2 eggs
  • 1 cup pumpkin purée 

Roll flat on a floured surface, and use cookie cutters to shape. Place cookies on a parchment-lined baking sheet. Bake for 35 minutes at 300 degrees. 

Chicken Curry Butternut Squash Soup


This served two main dish portions.


  • 3 lbs butternut squash
  • 1 lb chicken breast, cooked and cubed
  • 2 tbs coconut oil
  • 8 slices cooked bacon, crumbled
  • 2 tbs olive oil
  • 1 cup onion, diced
  • 1 bay leaf
  • 1 tsp thyme
  • 1 tsp garam masala
  • 1 tbs curry powder
  • 3 cups chicken stock
  • salt and pepper to taste


Preheat the oven to 425. Peel, seed and chop the squash into 1″ cubes. Place into a 13×9 pan with the coconut oil. Roast, stirring occasionally, until the squash is fork tender (took me about 20 minutes).

In a dutch oven, heat the olive oil over medium, and saute the onion until translucent. Add the thyme, bay leaf, salt and pepper, and stir for 2 min. Add the squash cubes and cook for 2 more minutes. Add the broth and the rest of the seasonings, cover and simmer lightly for 15 minutes.

Carefully pour the soup into a food processor. It only takes a few pulses to combine it into a nice even consistency. Pour the soup back into the dutch oven. Add the chicken, cover and lightly simmer for 15 more minutes. Garnish with the bacon.

Chicken Parmesan

It’s Paleo Chicken Parmesan, if you don’t add the parmesan!


  • 1.5 lbs chicken breast tenderloins (beaten thin with a tenderizer)
  • 1 1/4 c almond meal
  • 4 eggs, beaten
  • 2 tbs Italian herbs
  • 1 tbs red chili flakes
  • Jar of your favorite spaghetti sauce
  • 2 tbs coconut oil
  • Salt, Pepper, (and Parmesan if you like) to taste


Preheat your oven to 400. Melt the coconut oil in a 13×9 pan.

Beat the chicken breast thin with a tenderizer on a cutting board, under a piece of saran wrap.

In a shallow dish mix the almond meal, chili flakes and herbs.  Dredge the chicken pieces in egg, then in the almond meal mixture. Lay the pieces in the pan, and bake uncovered for 15 minutes. Pour the spaghetti sauce over the top, cover with foil, and bake for 15 more minutes. Serve over spaghetti squash.

Almond Chicken Bake


  • 2 lbs chicken breast tenderloins
  • 3 eggs
  • 1 cup almond meal
  • 2 tbs chili powder
  • 1 tbs Italian seasoning
  • 1 tbs garlic powder
  • 1 tsp cayenne
  • Salt and pepper to taste


Preheat oven to 400. Line a 13×9″ baking pan with foil and grease it.

Mix all dry ingredients on a plate. Beat eggs in a shallow dish. Dip chicken in egg and then dredge in dry ingredients. Place coated meat into baking dish and bake for 12 minutes each side.


Curry Beef Stew

This made enough for four dinner portions.


  • 2.5 lbs beef sirloin, cut into bite-sized cubes
  • 4 tbs coconut oil
  • 2 cups white onion, diced
  • 2 bell peppers, seeded and diced
  • 2 zucchini, chopped into 1″ pieces
  • 3 cups carrots, chopped
  • 4 tbs red curry paste
  • 26 oz coconut milk (2 cans)
  • 1 cup chicken stock (gluten free)
  • 1 tbs ginger
  • 1tbs garam masala
  • 1 tbs lemon grass
  • 2 tbs fish sauce (find a variety without sugar)
  • 1 tbs red chili flake
  • salt to taste


In a large dutch oven, brown the meat in batches, in hot oil. I did mine in three batches, adding about a tablespoon of oil with each batch. Set aside on a plate lined with paper towels. Over medium high heat, add the last tablespoon of oil and the veggies. Heat for about 10 minutes, stirring frequently, or until onion in translucent.

Add the beef back into the dutch oven. Add the coconut milk, broth, and all the seasonings. Stir till combined. Cover with a lid, bring it to a low simmer, and cook for at least an hour (up to 3).

“Game Day” Buffalo Chicken Salad

Serves two dinner-sized salads.


  • 1.5 lbs chicken breast tenderloins
  • 3 tbs Tabasco sauce
  • 1/4 cup coconut oil
  • 1 tbs apple cider vinegar
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1 tbs garlic (powder or minced)
  • 1/8 tsp celery seed
  • salt and pepper to taste


Preheat oven to 400. Line a 13 x 9 pan with foil, and spray with oil of choice. Bake the chicken for 8 min on each side, or until just cooked through. While the chicken is baking, put all the other ingredients in a small sauce pan and heat over medium. When the chicken is just cooked, pour the buffalo sauce over the pieces, and cook for 3 more minutes. Chop up and serve over your favorite salad ingredients.