So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Sunday, October 26, 2014

Persimmon Chips

Even here on Oahu, persimmons are in abundance in late October (at least at our commissary). We've been eating them raw, either like an apple or peeled and sliced over a salad.  I wanted to try persimmon "chips".  So easy, and quite delicious.

Preheat oven to 350.  Slice your persimmons (I used my scary mandoline) thinly.  Put on a parchment paper lined cookie sheet (I sprayed mine with coconut oil) and sprinkle with sea salt, pepper, and cinnamon.  Bake for 10 minutes, flip, and bake for 10 minutes more.  At this point, I decided I wanted mine more crispy and did 1 min per side on High Broil.

Sunday, September 21, 2014

Drunken Hawaiian Stew

So, Jason used to make this amazing fish based stew that we called "Drunken Italian Stew"--it was bold and rich and really great with thick slices of garlic bread.  As we recently moved to Hawaii, we thought it was time to update this a bit (and I didn't realize that it's been so long since I've posted a recipe!).  We experimented last night and it was a hit!

2 TBS coconut oil
1 sweet onion, sliced into half moons
1 jalapeno, deseeded and sliced into half moons (you could definitely get away with a 1/2 of one, as ours was pretty spicy)
2 tsp minced garlic
1 TBS minced ginger
1 tsp Hawaiian pink salt (more or less, depending on your tastes)
8 oz Portuguese sausage, sliced (could omit if doing strict Paleo)
juice of 1 lime
1 can coconut milk
1 can chicken stock
1 TBS coconut aminos (a soy sauce substitute)
1 TBS McCormick "Asian" seasoning (optional, but I had it on hand, so I added it)
2 heads baby bok choy, sliced
2 lbs mixed seafood medley--mine was from Costco and had shrimp, squid, and mussels
1 lb Opah, cut into chunks (a Hawaiian white fish--could sub cod or other similar hardy white fish)
Couple of shots of white rum (optional--I didn't add it to mine, and it was just as good, but Jason enjoyed a shot in his bowl)
Chopped cilantro
Diced or shredded green papaya (optional, but added a nice sweet hit)

Heat coconut oil in large pan or pot (mine is one of those deep 18" saute pans that has a lid).  Add onion, jalapeno, garlic, and ginger and cook until tender, stirring often, seasoning with the salt.  Add sausage and  continue tossing it around a bit.  Add the lime juice, coconut milk, chicken stock, coconut aminos, and seasoning and bring to a gentle boil.  Add seafood medley and the Opah and cook covered until the fish is opaque and shellfish are open, probably about 10 minutes stirring occasionally. Add the bok choy about 5 minutes before you anticipate it being done so that it's just cooked through.

I served mine in a big bowl over Shirataki noodles (sooo, I'm not sure how 100% paleo those things are, but they're amazing and don't seem to have any "bad" ingredients in them--as long as you don't get the soy based ones--and they're calorie free), and garnished with cilantro and diced green papaya.  Jason had his over white rice and added a shot of white rum.  They had totally different tastes, but were equally delicious.

Sunday, February 16, 2014

No Kidding Paleo "Tortillas"

Here is another recipe that is not my own, but one that is simple and works well.  These tortillas really stand up well and you can roll them up and freeze them for later use (if you don't eat them all at once).  They're about 1 carb block each if you're doing the Zone (more on that later....).  My husband has been asking for them often since I started making them.


Makes about a dozen 8" tortillas

8 eggs
4 tsp melted coconut oil
4 TBS water
1/2 tsp baking soda
1 cup arrowroot powder
4 tsp coconut flour
1/2 tsp salt

Crack eggs into large bowl and whisk in melted coconut oil and water.  Add dry ingredients and whisk well.  Heat a nonstick 8 inch crepe pan over medium heat and pour in about 1/4 cup of the mixture and swirl to coat pan.  Let cook 1 minutes per side. If using later, cool completely before storing in an airtight container.

Easiest Mayo Ever and Garlic Dill Ranch Dip

I can't take the credit for this one, but I needed some mayo for a Ranch dip I was making for the Super Bowl.  So many of them want you to "baby" the recipe, but this one is as easy as it gets.  The Ranch dip is delicious as well.  My kiddos and husband loved it!

Easiest Mayo Ever (from

1 large egg
1 cup LIGHT tasting olive oil (make sure it's light!)
Juice of 1/2 lemon
2 pinches of salt
*Immersion blender and small jar that will fit the blender*

Crack the egg into the jar.  Add the lemon juice and salt.  Pour in the olive oil.  Let it sit for a minute or so to let the egg settle underneath the oil.  Insert your immersion blender and push it all the way to the bottom.  Push the power button and do not move for a full 20 seconds.  Suddenly, your mayo will start climbing to the top of the jar.  Slowly start raising the blender until you get to the top.  Move it around a little to get all of the oil mixed in (be careful not to pull it out too much!).  Easy peasy.  It will last for about a week in the fridge.  Makes about 1 cup.

Garlic Dill Ranch Dip (from

1/2 cup paleo mayo (see above recipe)
1 small (5.46oz) can (or 1/2 cup) of full fat coconut milk
1/2 tsp apple cider vinegar
1 large clove garlic
salt and pepper to tast
2 TBS fresh dill (I used about 2 tsp dried dill and it turned out just fine).

Wisk mayo and coconut milk together.  Wisk in apple cider vinegar.  Crush the garlic clove with a little bit of salt to form a paste and add to mayo mix along with salt, pepper, and dill.  Refrigerate for at least an hour to let flavors meld.  

Saturday, January 18, 2014

Crockpot Fajita Steak

I wanted to try doing a flank steak in the crockpot, and this is what I came up with.

1 decent sized flank steak
juice of 2 limes
2 TBS olive oil
1 tsp sea salt
1 tsp black pepper
2 tsp cumin
2 tsp chili powder
3 cloves garlic
1 onion, sliced
1 green pepper, sliced

Combine lime juice and seasonings in large ziploc bag.  Add steak and veggies and let marinate at least overnight (this is one of those easy to prep at the beginning of the week meals that you just throw in the crockpot when you need it).  Cook on low for 8-10 hours.

Another Kale Salad

The Commissary had some beautiful organic kale on sale the other day, and I decided to try my hand at a kale salad.  I know it's been done a gazillion times before, but I couldn't find a recipe that was exactly right, so I threw some stuff together and this is what I came up with.  I could eat the whole recipe by myself.

2 bunches fresh kale, stems removed and torn into small pieces
1TBS olive oil
1/2 tsp sea salt

Place kale in a large bowl and massage olive oil and salt into the leaves.  It will break them down a little bit and make them more tender.

1 ripe avocado
juice of 1 lemon
2 TBS red wine vinegar
1 TBS olive oil
1 TBS mustard
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/2 tsp chili powder
Combine and blend with a hand blender.  It will be really thick.  Add to kale and massage to combine.
2 TBS each of pumpkin seeds, sunflower seeds, golden raisins, and dried cranberries
1/2 apple, diced