Paleo Buffalo Chicken Spaghetti and a Pumpkin Patch

Today was a gorgeous fall day, with a bright blue sky and beautiful orange leaves. My boyfriend and I decided to enjoy the beautiful outdoors and get in the halloween spirit by going to a pumpkin patch.


Cottonwood Farms in Boulder offers a corn and hay maze, lots of farm animals, and a pumpkin patch with some gorgeous pumpkins. Somehow my boyfriend has made it 29 years without ever carving a pumpkin. That is unacceptable to me and my love of fall activities. We will definitely be fixing that this weekend with the two perfect pumpkins we picked out.


Tonight I made one of the most delicious paleo recipes I have made yet. Unfortunately, it just looks like mush on film, but I PROMISE you it is worth it. I have to give credit to PaleoOMG for this one.


Paleo Buffalo Chicken Spaghetti

  • 1 large spaghetti squash, cut in half lengthwise
  • 2 tablespoons fat (I used duck fat)
  • 1 pound boneless, skinless chicken breasts, cubed
  • 2 garlic cloves, minced
  • ½ sweet onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 stalks of celery, finely chopped
  • ½ cup hot sauce
  • salt and pepper, to taste
  • chopped green onions, to garnish
  • sprinkle of red pepper flakes
For the mayo (this will render about ⅔ cup mayo)
  • ⅔ cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • ½ teaspoon dijon mustard
  • ⅛ teaspoon garlic powder
  • salt and pepper, to taste

1. Cut spaghetti squash in half length wise. Place them face down on a baking sheet and cook at 350 for 25 minutes.

2. Put coconut oil in a pan with cut up chicken. Cook until the chicken lightly cooks on the outside, with no more pink showing. Cut up garlic, onions, carrots and celery and add to pan.

3. Mix the ingredients of the mayonnaise in a bowl, whip lightly until thickens.

4. When onions are translucent, add the cooked squash to the pan, mix in the mayo and the hot sauce. Cook for about five minutes and enjoy!

Trust me, take a leap of faith on the mushy yellow heap and make this recipe. I promise it will not disappoint.

Do you like fall activities? Do you have a special fall ritual?

Pumpkin Spice Oatmeal Recipe

In case you don’t have friends who have posted this all over Facebook/Twitter – The Pumpkin Spice Latte is officially back at Starbucks. While I don’t go gaga over this latte, I am absolutely in love with everything Fall. Growing up in New England, I feel like it’s in my blood to love fall. Apple Picking, Cider Donuts, Pumpkin Carving, Hay Rides, Colored Leaves, Vests and Sweaters, Halloween Costumes… I could go on and on.

Although it’s only September, I keep checking to see when the weather will start its slow change from brutally hot to crisp and amazing. So far, no such luck. But I couldn’t wait any longer, so I decided to do my equivalent of a fall rain dance and make some fall themed food. It’s not paleo but, as I’ve said before, not everything I eat is. It will make you feel all warm and fuzzy on the inside and tickle your tastebuds.


Pumpkin Spice Oatmeal

2 Cups water

2 Cups Almond Milk

1 Can Pumpkin Puree (12-14 ounces) with NO added spices/sugars etc

1 teaspoon pumpkin pie spice

2 cups oatmeal

3 tablesppons raisin

2 tablespoons flaxseeds

1/4 cup pumpkin seeds

Maple Syrup to Taste

1. Add water, almond milk and pumpkin puree to a pot and bring to boil.

2. Add oatmeal and pumpkin spice, stir.

3. Lower heat to medium and cook until only a bit of liquid is left. Remove from heat and stir in raisins. Once you divide it into bowls, top it with pumpkin seeds, cover with maple syrup and enjoy!


What’s your favorite season?

What is your favorite thing about fall?

Paleo Roasted Chicken and Vegetables

I’ve always been intimidated by cooking a whole bird. Thanksgiving turkeys were always passed off to someone else to make, chicken was solely cooked in breast or thigh form. I just found it intimidating. But tonight, I decided to tackle a chicken because I wanted something easy besides just grilled chicken, which has been by go to for the past couple busy weeks. So I brought home my chicken, slathered on some grass fed butter, gave it a good rub down with some salt, pepper and thyme as it relaxed in the pan.


I made sure to rub some on it’s inside too, didn’t wanna neglect any areas. I took out the liver, chopped it up and mixed it in with some chopped up sweet potato, onions and carrots that I piled up on the bottom of the pan. Next I covered everything with some chicken broth and stuck it in the oven at 350 degrees. It’s usually about 20 minutes per pound. I took mine out at about an hour and 45 minutes and it was perfectly juicy.


It turned out to be not quite as scary as I thought it would be, super easy (I was even able to get some work done while it cooked), and super delicious to have some juicy chicken and vegetables.  I guess now I’ll have to try some more complicated recipes in the future to share!

Paleo Prosciutto Eggs Cups and Beef Stuffed Peppers

I admit, it’s been a while. I got caught up in my real world life, final exams, and starting a full time job. To whoever has been linking to me on Pinterest, you are amazing and I am so grateful. Somehow in my absence my blog got more hits than ever. Does this mean that you guys like it better when I don’t talk? …well tough luck, I’m in a chatty mood.

I’m back with TWO recipes for you today. The first one I had seen pictures of on Instagram and knew I had to recreate. If you are looking for another breakfast food to make ahead of time and eat on the go, this is definitely for you.


Paleo Prosciutto/Bacon Egg Cup

1/4lb proscuitto or 1/2lb bacon

6 Eggs

Chopped bell peppers, onions, spinach (I used 1/2 a bell pepper, 1/4 cup spinach and 1/4 cup onion, but it’s really up to you)

1. Spray muffin tin with coconut oil

2. Line each muffin tin with thin layer of prosciutto/bacon

3. Mix veggies and eggs together and pour small amounts into each muffin tin

4. Bake in oven for about 25 minutes on 350.

These were so good and did not last long before they were gobbled up. The saltiness from the prosciutto is truly addicting. Tonight I also made stuffed peppers, which are super quick and easy and great to make ahead of time for lunches or dinners.


Paleo Stuffed Peppers

1lb ground beef or bison

3 bell peppers, preferably red or yellow or orange

1/2 onion, diced

6 basil leaves, chopped

1/2 cup cherry tomatos, chopped in half

6 cloves of garlic

1 teaspoon chili powder (opt.)

1. Cut bell peppers in half, leaving the stems up scooping out the seeds. Place open side down on a baking sheet with a bit of coconut oil on them and place in oven at 350*.

2. Put chopped onions in saucepan with 2 tbs coconut oil. Cook on medium until translucent.

3. Add beef and garlic and chili powder (optional, but you know I like things spicy), stir until the beef starts to brown.

4. Add basil and tomato, cook until all meet is brown.

5. Remove peppers from oven, scoop beef mixture into peppers.

6. Put back in oven for about 15 minutes or until it is cooked to your liking.

7. I also roasted jalapeños (just cut them up and threw them on a baking pan) and mixed these in after the fact. Added even more spicy flavor if that’s your thing.

Today I signed up for a new gym, with my work paying for a good portion of my membership fees. I’ll be able to go over during lunch and work out, or after work to avoid rush hour traffic. The gym is super nice and I can’t wait until tomorrow to check it out. Does that make me a little crazy? Maybe, but I don’t care.

Also, I found a Paleo Food truck! They were just shutting down for the day, when I discovered them so I couldn’t get any food. BUT I chatted with the guys a bit, who were super friendly, and I’ll be reviewing their food tomorrow for anyone who lives in the Denver Area!

Paleo Grilled Pineapple Steak Fajitas with Pineapple Salsa

Just popping in to give you a quick recipe to get you through the week! I may have gotten a little bit carried away with the Ferrari Engine that is the BlendTec Blender, so my “Salsa” is really more the consistency of Apple Sauce. Either way, it was still delicious and I’ve been eating it for lunch this week. 



Ingredients for Marinade:

1lb Skirt Steak

5 Gloves of Garlic, Chopped

2 limes, juiced

2 Tbs Tomato Paste

1 tsp coriander

1 tsp cumin

1 tsp paprika

1 tsp garlic powder

1 tsp red flakes

Ingredients for Pineapple Salsa:

3/4 of Whole Pineapple 

1/4 Red Onion

2 Tbs Red Wine Vinegar

Ingredients for Stir-Fry:

2 Bell Peppers

3/4 Red Onion

1/4 Pineapple

3 Tbs Coconut Oil



1.  Combine marinade ingredients in a plastic bag (Including steak) and marinate for at least 30 minutes. 

2. Add sliced peppers and onion to a pan with coconut oil, cook for about 5 minutes over medium heat.

3. Add steak and marinade and pineapple chunks.

4. Cook for about 5-10 minutes or until steak is done to your liking.


Instructions for Pineapple Salsa:

1. Slice pineapple and grill either on normal grill or George Foreman for 8-10 minutes.

2. Combine grilled pineapple, onion and red wine vinegar in blender and blend lightly until desired consistency.

3. Put on top of fajitas and enjoy!

Paleo Citrus Seafood Salad

This week has been busy. The constantly moving, foggy brained, drowning in work type of busy. I’ve had piles of work for school and my job,  which means workouts have to be done before sunrise  or in place of any down time I could have in the evenings. But, I’ve kind of loved every minute of it.  I had double days of training almost every day, with mornings for CrossFit and evenings at my boyfriend’s new gym.

Rise up Fitness!

Rise up Fitness!

I spent a lot of time working on my Olympic Lift form.

Clean to press

Clean to press


For some reason, my body has a lot of trouble getting super low for squats, even unweighted. Maybe it’s my long legs or just lack of coordination, but I am determined to get perfect technique on all cleans/snatches before adding more weight. Everyday I’m falling even more in love with lifting, especially olympic lifts. There’s seriously nothing I would rather be doing than in the gym working on them.

Today the weather was unseasonably nice and warm. To celebrate, I decided to pretend it was summer and eat some tangy seafood.

Seafood Salad



1/2 lb scallop

1/2 lb shrimp

1 avocado, diced

1 orange, diced

1 red onion, diced

1 cup cut up tomatoes

juice from 1 grapefruit

juice from 1 lime

1. Cook scallops and shrimp (in coconut oil if you have it, makes it even more summery)

2. Add seafood to cut up fruit

3. Squeeze juice over everything and enjoy!


Spicy Mango Mahi Mahi

I feel like I have been up for days. This morning I had to get up at the crack of dawn to go to my first CrossFit Basecamp Class. Luckily, I have today off from work so I can nap if I need to.

Edited out the profanity my pre-5am mind needs to get me out of bed.

Edited out the profanity my pre-5am mind needs to get me out of bed.

I’ll be writing a whole post about my first week on Friday, but for now I’ll say that I am actually excited to wake up before 5am to go to the one on Wednesday. The box is fantastic, the coaches are informed and very sincere and I am super excited.

When I got back from my box I made a quick breakfast of some sunny side up eggs over some baked sweet potato. Delicious.

Sunny Side Eggs over Sweet Potato

Sunny Side Eggs over Sweet Potato

Now for lunch I plan on making Spicy Mango Mahi Mahi. I’ve been on a real fish kick lately, so don’t be surprised if the next couple posts are all from the sea.



1lb Mahi Mahi

4 Tablespoons Mango Chutney (also, Mangos are currently on sale in my town so feel free to add fresh mango chunks as well)

1tsp siracha

juice from 1 orange


chopped green onions/scallions

1) Heat oven to 350 degrees

2) Mix together the mango chutney, siracha, orange juice and salt

3) I always like to cook fish in tinfoil pouches because it heats thoroughly and it saves on the stinky fishy pans afterwards. So, take a sheet of tinfoil, place the fish on it.

4) Pour sauce on top of the fish, and wrap the tinfoil around the fish to seal it shut.

5) Bake in oven for 15-25 minutes, depending on the thickness of your fish. Enjoy!

Paleo Crockpot Balsamic Beef Shank

If you don’t have a crock pot, you need to go out and buy one. Right now. Don’t worry, I’ll wait….. Got it? Good. Crock pots are one of the best inventions ever for those in a rush who still want to make nutritious meals.

Tuesdays are perfect days for crockpots because I have a class in the morning, then I go to work. If I turn the crockpot on after class I’ll have 7 hours of cooking time before I’m back home with a delicious meal waiting for me. This beef dish is one of my favorites. Every time I make it, I always get a text from my roommate saying how good the house smells. Best part? It takes all of 5 minutes to throw together and you’re done.


Paleo Crockpot Balsamic Beef Shank with Mashed Cauliflower

1lb-2lb (depending on how much meat you want) beef shank

1-2 tbsp coconut oil

3/4 cup balsamic vinegar

15 ounce tomato sauce

4 dates (or more if if you really like dates, remove the pit first)

6 gloves garlic

1. Melt the coconut oil in a big pan on the stove over medium heat.

2. Add the beef shank to the coconut oil, browning on each side for 1-2 minutes.


3. Put beef shank in slow cooker, pour all the ingredients over it (including the melted coconut oil).

4. Leave in slow cooker on low for up to 8 hours, or on medium for 4-6 hours. Test the meat to see if it’s tender. It should shred easily.

5. Enjoy with a side of Paleo Mashed Cauliflower (also the simplest thing to make ever)

Paleo Mashed Cauliflower

1 Head of Cauliflower

Salt & Pepper

1 tbsp water

1. Steam the Cauliflower (or broil if you don’t have a steamer, but they are like 5 dollars at target and worth it)

2. Mash cauliflower with a potato masher. Add salt and pepper and water. That’s it. If you aren’t Paleo, feel free to add cream/butter like you would to normal mashed potato. Or if you want it tangy, add some lemon juice.


Here it is, recipe numero dos. Just in time for you to make this evening for dinner. It’s quick and easy, won’t take more than 20 minutes total.  But, I made a mistake when making this.  When I was at the store they were out of butter lettuce so I thought ‘No big deal, I have some lettuce at home I will use’.  Don’t do that. It was not the same. Use the butter lettuce, not a substitute.



½ lb chicken thighs

2 tsp chipotle powder

½ tsp garlic powder

½ tsp onion powder

2 tablespoon coconut oil

1 head of butter lettuce

1 avocado

½ cup cherry tomatoes

2 tablespoons chopped green onions

1. Slice the chicken thighs into small strips.

2. Rub the chipotle, onion and garlic powder on the strips, spreading evenly.

3.  Heat the coconut oil in a skillet on medium heat. Add the chicken and cook until done (about 10 minutes or less)

4. While chicken is cooking slice up the avocado/cherry tomatoes.

5. Pile on top of some pieces of butter lettuce, wrap up and enjoy!

Paleo Lemon Blueberry Protein Cake

As promised in my previous post, here is the first recipe.

I originally made this breakfast dish because my boyfriend was having trouble switching from sweetened cereals/granola/protein bars to Paleofied breakfast foods. He wanted something that would be sweet, filling, protein packed and could be made ahead of time as he has to be out the door by 5:30 every morning. I adapted a muffin recipe by Diane Sanfillipo and came up with this delicious breakfast “cake” that is now a weekly staple.

Paleo Lemon Blueberry Protein Cake

Paleo Lemon Blueberry Protein Cake

Paleo Lemon Blueberry Protein Cake

1 cup Almond Flour

12 eggs

1/2 cup maple syrup

2 lemons, both the juice and the zest

1/2 cup coconut oil

2 tsps vanilla extract

2 cups blueberries (I used frozen as they are cheaper)

1/2 tsp baking soda

pinch of salt

1. Mix the eggs in a large mixing bowl, add in the almond flour, maple syrup ,lemon zest and juice (make sure to take out the seeds from the juice, there’s usually quite a few!), vanilla extract, baking soda and salt.

2.Cut into the mixture the coconut oil, trying to minimize the large chunks. It is okay if there are chunks, they will melt and blend in the oven.

3. Mix in the bluerries and pour into often safe pan.

Cook in the oven on 350* for around 35 minutes. I suggest after about 20 minutes, when the top has started to brown, poke some holes/cut some slices into the top. This allows it to cook more evenly throughout.

This dish can be refrigerated and heated up with no problem for those quick mornings when you have to rush out the door! Enjoy the tangy sweetness!

paleo cake