Grass-fed Burgers

Whenever I pick my kids up from the babysitter’s place, I always ask them: “What do you want to eat for dinner?”  I usually get the same answers: “Chicken and rice!  Top Ramen with egg!” or the super gross: “MCDONALD’S!!”  I always tell them no, and I offer up alternatives.  I remind them that I will never take them to McDonald’s because that’s not REAL food.  They are saddened by this, but then perk up when I tell that that they’re going to help me make dinner.  They are always so very willing to help out in the kitchen and I love that.

So last night I sugested burgers for dinner and to my surprise they said yes.  My kids don’t normally like hamburgers.  They are more hot dog eaters and they very rarely eat sandwiches.  My girl would prefer to eat the meat separate from the bread, and my boy would rather eat the bread than the meat.  They’re weird, but whatever.

We stopped at Lucky’s for ingredients and to my happy surprise there was uncured bacon and grass-fed ground beef there.  YES!  They of course had organic vegetables so I put that in the basket as well.  15 minutes later and we were out of there.

Since my kids aren’t really on the Paleo Lifestyle like I am, I allowed them to have buns to hold their burger.  But not just any old boring buns!!  NOPE!!  I had made my own Garlic and Parsley Butter a couple of days ago and I spread it on some french bread slices and toasted it up.  Oh we fancy!!  😛

Here’s what you’re going to need for…




1 lb of grass-fed ground beef

3 strips of uncured bacon (diced)

3-4 cloves of garlic (minced)

1 egg

Montreal Seasoning and Onion Powder (I kind of eyeballed it.  A tablespoon total perhaps?)


1.  Put all of your ingredients in a bowl.


2.  Get your 6 year old boy to wash his hands and squish away!!

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He thought that it was the grossest thing ever, but the smile on his face shows me that he thought it was fun.

3.  If you have a grill then fire it up!  If you’re like me and don’t have one, then get a pan and put it on the stove on medium high heat.  Add about 2-3 tablespoons of butter and let it melt.

4.  So the size of the patty depends on you.  Want a 1/2 pound of burger then divide the meat into two.  Want a 1/4 pounder?  or…


HA!!  Well…  you get the picture.  Up to you!!

5.  When the pan/grill is hot, add the meat.  Let cook for 3-5 minutes on each side (or longer depending on how well you want it cooked.  I like mine rare.)


6.  You can use the time that the patties are cooking to prep your fixins.  I had an avocado, a tomato, and iceburg lettuce.


Now THAT’S a delicious burger if I ever saw one!!  I pretty much inhaled it.  It was juicy, flavorful, and of course Paleo friendly.  🙂

My kids enjoyed theirs as well.

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So again, it is entirely up to you what kind of fixins you want to add to your burger:   grilled onions or bell peppers, portobello mushroom, cheese (raw and unpasteurized if you’re Paleo), MORE BACON!  Up to you!  Make it your own.  I recommend serving this up with a side of sweet potato fries.  ENJOY!

Super Easy Chicken Stock

Do you know how easy it is to make chicken stock?  Any stock really.  All you need are bones and your aromatics.  As you can tell from the title, it’s a chicken stock recipe and believe me when I tell you that it is VERY easy.  You can even make this in your crock pot if you wanted to.  All you are going to need is leftover bones and skin from chicken.  Did you have a roasted chicken for dinner or lunch?  You can use those!  If you didn’t then a trip to your local butcher will work just as well.  They usually have leftover chicken parts that they have for sale or you could maybe get for free.  Usually the backs of chicken or even if they went so far as to de-boning a chicken.  Ask!  You can use chicken stock in a number of recipes.  Instead of boiling your noodles, rice or potatoes in water, why not try boiling it in stock?  It’ll add so much more flavor to your dish.

So here’s what you’re going to need for this recipe…



Leftover chicken bones and skin

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Herbs (Parsley, Rosemary, etc.  Whichever you have on hand.  Preferably fresh, but dry will work just as well.)

Salt and Pepper



1.  Put chicken bones and skin into a large pot and cover it with water.  Add your aromatics and seasoning to the pot and turn stove to high.  Bring water to boil and as soon as it does, turn the heat down to a simmer.


2. Place lid on pot and let it do it’s thing for 4 to 6 hours.

3.  Every so often you can skim the foam that appears on the surface of the liquid.

4.  After the 4-6 hours, take out the bones and strain the stock.  You can use cheesecloth or a paper towel lined sieve.  Discard the solids.  OR…  if you want to keep the solids, then at least take out the bones and using an immersion blender/blender you can blend the veggies into the stock.

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5.  All done!!  Store in your fridge for future use.  Please note that storage in the fridge is good for a week.  If you freeze the stock it is good for a month.  ENJOY!


Oh and to cook it in your crock pot/slow cooker all you have to do is throw everything in and set your temperature to Low (8-10 hours) or High (4-6 hours).  Then do #3-5.  🙂


Paleo Stir-Fry (Chicken, Shrimp and Vegetables)





I really wish I had written the recipe down or had typed up this entry the day after I had made this dish.  I am going to try my best to redo the recipe based on the pictures that I took.  PaleoJoe and I had made this dish on Wednesday last week and it only took about 30 minutes to make.  Since I didn’t write down the recipe all of the measurements will be guesstimates so please use the minimum amount of seasoning and then add more at the end when everything has been cooked.  The noodles used in the dish were made from Sweet Potatoes.  So yes, this is Paleo friendly.  I haven’t had these noodles before, just the shirataki, but these were great!




1 bag of sweet potato noodles (You can find them at your local Asian market.  Shirataki or Konjac Noodles will work just as well.  Just make sure there’s no tofu or sugar added if you are Paleo Friendly.)

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1 lb. Shrimp (Peeled and De-veined)

1 lb. of chicken breast (cut into large chunks.  Try to make them all the same size so that they cook evenly)


1 chinese egg plant (cut into chunks)


1 small onion (cut into chunks)

2-3 stalks of green onion (diced)

2-3 cloves of garlic (minced)

1 carrot (peeled and shredded)


5-6 large shiitake mushrooms (sliced)


2-3 handfuls of mung bean sprouts


2 sweet gypsy peppers (I had them leftover from my FullCircle box and I didn’t want them to go bad.  Gave it a nice kick.  Optional.)

Seasoning (Tamari or Soy Sauce, salt, pepper, powdered/fresh ginger, white vinegar, Mirin, or even sesame seeds.  Entirely up to you what you want to put in it.  If this is your frist stir-fry then go with the first 3 ingredients.)



1.  Get a large pan or pot and soak your noodles.  Put on stove and bring water to boil.  Turn down heat so that the water is simmering.


2.  If your veggies aren’t prepped yet, then please get to preppin’!  Otherwise, get a wok and preheat it to medium high heat with coconut oil.

3.  Put eggplant and onion.  Cook for 5 minutes.


4.  Add peppers.



5.  Add chicken and cook 5-7 minutes.



8.  Add the rest of the vegetables except the mushrooms.  Cook 3-5 minutes.



9.  Add shrimp and cook until they are pink.  About 5-7 minutes.

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10.  Add mushrooms and cook for about 3 minutes.



11.  Check your noodles.  They should be soft.  Taste one.  Should be similar to spaghetti where it’s flexible, soft, but not mushy.  Get a colander and put it in your sink.  Take your noodle pot to sink, and dump noodles into colander so that the water will drain.  You can also take tongs and transfer the noodles from the pot to the wok if that’s easier for you.


12.  Mix noodles and veggies.  Season your dish with salt, pepper, etc.  Taste and if you think it needs more then add some more.

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13.  Transfer food to a dish and ENJOY!


You can easily make this a vegetarian or even vegan dish by opting  out of the chicken and shrimp.  You can also put in any number of vegetables into this dish.  Perhaps some baby bok choy, zucchini strips, etc.  Have fun with it!  Experiment.  Recipes aren’t set in stone.  They’re more like guidelines.  Make it your own.  🙂

Pork Heart

I am very excited about the upcoming dishes.  Last week I picked up a bunch of different organs at my local market.  Not the mainstream market of course, but a market nonetheless.  As you can see from the picture I have a bunch of different organs to experiment with.


I feel like a mad scientist when I say that.  😛

I am especially excited about the brain which is on the bottom left.


HA!  I couldn’t help myself.  I really couldn’t!

So for this dish, I prepared the pork heart.  I guess you can call it a stir-fry, but you can easily turn it into a stew if you had a couple of hours and a crock-pot.   More on that later.




2 pig hearts (About 1.5 to 2 pounds. Trimmed of nerves, sinew, and cut into large cubes.)


1 carrot (peeled and diced)

1/2 small onion (diced)

2 strips of bacon (diced)

2-3 cloves of garlic (minced)

1 large tomato (I used an heirloom tomato and diced it up)

Salt and Pepper

2-3 tablespoons of butter


1.  Heat up your skillet/frying pan on medium-medium high heat and add bacon.  Cook bacon for about 3 minutes and add all veggies but the tomato.  Cook for another 5 minutes.


2.  Add tomato and stir.  Season with salt and pepper and turn heat to low.  Cook for another 5 minutes.


I know, I didn’t quote finish dicing up the tomatoes in this pic, but you get the idea.

3.  In another pan, heat on medium high and add heart and butter.  Saute’ until golden brown on the outside and slightly pink in the middle.  You want it to be medium rare.  If you overcook it, it will be tough and kind of rubbery.


4.  Once everything is cooked, serve it in a dish and ENJOY!



I’m sure if you dice up the heart and cook it in a crock pot for a couple of hours it will come out just as delicious.  Just make the sauce separate since it’ll only take about 10-15 minutes to make.  Last minute I added fresh basil and it was delicious.  You can also opt out of cooking the tomatoes and just leaving them fresh for added flavor and texture.


Ever heard of Rambutan?  It’s a funny looking fruit that looks similar to lyechee, but this one has that hair all over it.  I had first heard of this fruit from my friend Justin.  He said that if I like lyechee, then I’m going to like this.  I had picked up a pack of them at my local Asian grocery market and took it home.

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But how do you open it?  I had no idea.  The outer part is kind of hard, but I couldn’t peel it easily.  Thank goodness for YouTube because someone had posted a video on how to open a ramubutan on there.  It was very simple.  Take a knife and press down into the fruit until you feel it cut through the shell.  You’ll feel it.  Don’t cut all the way through.


Once you’ve cut all the way around you can pull the top shell off and then the fruit.

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It is now ready to eat.  Please note, that there is a seed in the middle of the fruit.  It’s not so tasty.  The fruit itself is juicy and sweet.  For more information on Rambutans please click HERE and HERE.


Paleo Friendly Kabobs

I am all for easy recipes.  I’m a busy mom of two kids who can sometimes drive me up the wall.  I love them.  🙂

I’m also an active person, and when I complete a workout at the gym or just come back from a long run I need food!  I’m starving!  I can’t wait 1 hour, 2 hours or 3 hours for my food to be prepped and cooked.  I’m hungry now!  You know what’s a quick and easy recipe?  Kabobs.

It’s Paleo friendly, it’s healthy, and it’s quick!

For this particular kabob I had the following ingredients:


Bell Pepper, Linguica, Onion, Shrimp and Scallops.  What’s not pictured is bacon.   At the last minute I decided to wrap the scallops in bacon because… well…  bacon is delicious.  😛

Threw it on the grill for a couple of minutes…



POW!  Delicious!!  You can add mushrooms, tomatoes or zucchini if you want.  DEE-LISH!

Notes:  The linguica is already cooked so all you are doing is heating it up.  The veggies and shrimp will take about the same amount of time to cook which is 2-3 minutes.  You will know when the shrimp is cooked by the pink outer skin.  The bacon wrapped scallop will take a bit longer.  You will know when the scallop is cooked when it is opaque.  This takes about 5 minutes for the large sea scallop and about 2-3 for the smaller bay scallops.

A little note abut the skewers…  I have heard that it is better that you soak the bamboo skewers in water for 20-30 minutes so that they don’t burn.  I’ve done that.  Still came burned off though not as quickly as if I hadn’t soaked them.  Don’t want to deal with burnt bamboo in your mouth then I would recommend purchasing the metal skewers.  I reckon it’s Earth friendly.  Just make sure to store them where you won’t be able to stick your hand in the drawer and stab yourself.  Bleeding is not cool…

So as you can see from the various recipes that I’ve posted, the Paleo diet isn’t just meat meat meat.  There’s lots of variety and delicious food to be had.  Just as long as it is fresh, preferably organic and preferably grass fed/pasture raised/wild.  Yes, I do have dairy but it’s raw and unpasteurized.  I’ve read articles this past week of people bashing the paleo diet and that it’s just a fad diet.  It’s really not.  It’s about eating fresh food.  It’s about cutting out the processed foods and sugars.  It’s about eating healthy.

Do I miss grains?  Yeah, but then I think about my Dad and his battle with diabetes.  How he has to check his sugar levels many times throughout the day to make sure it’s at a safe level.  How he has to take medicine when that level is too high.  How he has to watch his bread and sugar intake.  That’s just not for me.

Eat CLEAN party people!  If you need help with that let me know.  I an more than willing to help.  Happy Friday!


Korean Melon

Ever heard of a Korean Melon?  I hadn’t until about 3 days ago when I was out grocery shopping with PaleoJoe.  When we grocery shop we mainly stick to the perimeter of the store where all of the REAL food is located.  Processed foods are bad you know?  While in the produce section I happened to glance over where the fruit were and saw this yellow fruit.


This one is about 6 inches in length with maybe a 4 inch diameter.  It wasn’t heavy, and I tried to find one with the least amount of bruises and was firm.  Since I had never had this fruit before I decided to buy two of them and then get my google on to see what this fruit was all about.

I first did a search of how to prepare it.  It is very very easy.  The skin of the fruit is very thin so if you wanted to, you can give it a wash and munch away.  I didn’t do that.  I used a knife peeled it.  I’m sure you could use a peeler if you really wanted to.  Again, the skin is thin so you shouldn’t have any problem peeling it.


So as you can see, the meat of the fruit is white.   The smell if fresh, sweet, and like a melon.  Cantaloupe, honey dew, etc.



This is the inside of the melon.  As you can see, there are seeds inside.  You can either scoop out the seeds or eat it.  I did both.



The seeds are soft and sweeter than the meat.  I guess I lucked out and chose the right one because it wasn’t soft, but nice and crisp.  Had a crunch to it.  All in all, a very refreshing fruity treat.  I would definitely buy this again.  I haven’t seen this fruit in any good ol’ American supermarkets so your best bet is to check out the nearest Asian market to see if it’s in stock.

Saw an excellent suggestion on the page that I’m going to link to below:  Use the melon as an edible bowl.  Serve cottage cheese, yogurt, fruit salad, etc. in them.  What a great idea!

For more information on the Korean Melon you can go HERE.