Steak Rolls with Honey Miso Sauce

I was scrolling through facebook yesterday afternoon and I saw a picture of Balsamic Glazed Steak Rolls.  It’s vegetables rolled in steak.  I thought…  “OMG…  I need this in my belly RIGHT NOW!”  So I clicked on the link and found myself itchin’ to go to the store and purchase everything necessary to make this dish.  I’m not a fan of balsamic so I made a honey miso sauce instead.  The recipe is below.  PaleoJoe and I made it last night and there was only three rolls leftover for lunch.  Since I’m a fabulous girlfriend, no really…  I am, I let PaleoJoe have it for lunch the next day.

Eating this dish with a side of our Homemade Kimchee (Kimchi) was just perfect!!  Hope you enjoy because we certainly did!!

Please note that I don’t measure when I’m cooking so all measurements listed are guesstimates.  Please use your best judgment when you are adding seasoning to your dish.  Always taste!  Also, if you don’t have butter you can just as easily use coconut oil or extra virgin olive oil.




4 tblsp of butter

3 cloves of garlic (SMASH!!)

1 red bell pepper (sliced)

2-3 green onion stalks (cut in 3)

1 small zucchini (sliced)

1-2 carrots (shredded, unless you have pre-shredded carrot then use about a handful)

1-2 pounds of skirt steak

salt and pepper to taste


1.  Cut your steak into 3-4 inch long strips and then get your aggression out and SMASH THEM!!  Then season with a bit of salt and pepper on each side.  Set this aside.

image[4] (2) image[3] (3)

2.  In a pan put heat to medium high and melt 2 tblsp of butter.  Add garlic when butter starts melting.

image[2] (3) image[1] (3)


3.  All your fixin’s are going to be thrown into the pan.  cook for about 5 minutes.

image (3)


4.  Season your veggies and using some kind of utensil, place an even amount of veggies in the middle of the steak pieces.

image[1] (2)


5.  Roll them up and stab them with a skewer or toothpick.

image[3] image[2] photo (2)


6.  You’re going to use that same pan again, so heat up the rest of the butter (2 tblsp) and then place your meat on the pan seam side down.  Cook for about 2-3 minutes on each side (5-7  minutes if you like your meat well done.  PaleoJoe and I like our meat rare.)




And now….




1 tblsp of butter

1/2 a small onion (chopped)

1 tblsp of honey

2 tblsp of Miso

1/4 cup of Tamari

1/4 cup of Water


1.  Melt butter in sauce pan on medium high heat.

2.  Add onions and cook for about 5 minutes.

photo (3)


3.  Add the miso, honey, water and tamari

image[4]  image[3] (2)  image[2] (2)


4.  turn the heat down to medium and let the sauce reduce down about 7-10 minutes.

image (2)


5.  In a blender or food processor or if you have an immersion blender, blend the sauce til it’s smooth.


6.  Pour as little or as much as you want or serve on the side.





Homemade Cashew Nut Butter




I have always wanted to make my own nut butter at home.  I’ve read recipes on-line to see what I would need, and how hard it would be, and how long it would take.  It’s frickin’ CAKE!  As my daughter would say, “Easy Peasy Mama!!”  That’s right…  😛

For this particular recipe I used raw unroasted unsalted cashews.  We get them in bulk at this store called Sprout’s.  They have a pretty large selection of dry bulk goods at affordable prices, which is fabulous for my wallet.  I’ve also read that cashew are a good alternative to peanuts if you’re allergic.  Though please consult your doctor before trying them if you are allergic.  I really REALLY don’t want you to die.  This would greatly upset me.  Here’s my thing about cashews, if I buy them in the store pre-roasted they have to be whole.  Sometimes they come in cans for “halves and pieces” but I can’t eat them.  There’s nothing wrong with them.  It’s just personal preference.  I also have to eat the whole cashew in pairs.  One for each side of my mouth.  It’s an equal opportunity mouth.  Haha!!  That kinda sounds wrong.  😛

Anyhoo…  for more nutritional information on cashews please click HERE.  Below is the recipe.  I recommend that you use a food processor if you have one.






2 cups of raw unsalted unroasted cashews

3 tablespoons of coconut oil or olive oil (I used coconut oil for this recipe)

1 tablespoon of raw honey or agave nectar (I used raw honey)

1/4 tsp of sea salt (optional)



1.  Put all of your cashews in a food processor and blend until all of the nuts have been chopped down.  Some recipes say it’s going to resemble a “fine powdery meal”, but this didn’t look like it at all.  I let it process for about 2 minutes and then checked up on it.  If there were any lumps I processed it some more.



This is what it looked like after I had processed it.

2.  Add honey, salt and 1 tblsp of coconut oil.



3.  Blend for 1 minute.



4.  Now you can leave the nut butter as is or you can continue to add 1 tblsp of honey or coconut oil to the consistency that you like.  Always taste it after each blend.  You don’t want it too sweet, or maybe you do.  It’s entirely up to you.  I recommend 2-3 parts oil to honey.  For this particular recipe I used 3 tablespoons of coconut oil, and I blended it 1 tablespoon and 1 minute blending at a time.



After 2 tablespoons of coconut oil.



5.  After 3 tablespoons of coconut oil and some proper blending I had a nut butter that I was proud of.  I emptied the food processor contents into a mason jar and threw it in the fridge to use later.  Actually…  PaleoBoyfriend used about a cup of it to make Cashew Butter Frosting.  I’ll have him post the recipe and directions later.

Now I’m not sure how long the cashew butter is supposed to last.  I’ve read a few recipes where they’ve kept one jar in the pantry and the backups in the fridge to be used later, but they don’t last long in their household because they are always using it for something or another.  I am going to say a week if you leave it out, and two weeks if you store it in an airtight container in the fridge.  I will test the theory and if it’s true the post stays the same.  If it’s not, then I will update this post with the date of the edit.

Until then…  ENJOY!

Paleo Friendly Mayonnaise

photo (4)

I didn’t realize how easy it was to make mayonnaise at home until the boyfriend made it.  No really, it is ridonkulously easy and although it doesn’t last as long as the conventional mayonnaise that you can get at the store, I guarantee that it’s tastier and healthier.  I highly recommend that you get an electric mixer of some sort to help with the mixing because it is A LOT of mixing.  Sure you can do it by hand, but it’ll be a whole lot easier if you have an electric one.  With this recipe, a stand mixer was used.  Please note that I don’t measure when cooking so all measurements listed below are guesstimates.



3 egg yolks

1 tblsp of apple cider vinegar or lemon juice

1/2 tsp of sea salt

1-1/2 to 2 cups of extra virgin olive oil

1/4 tsp of dry mustard (optional)


1.  Put egg yolks into the bowl and turn mixer (with the whisk attachment) on to the highest speed.  Leave it to do it’s thing for about 2 minutes.

2.  Add the vinegar/lemon juice, salt, and mustard (optional) to the bowl and mix for 30 seconds.

3.  Now pay attention here:  Add oil in SLOWLY!!  I’m talking drops, or a very VERY small and slow stream.  You don’t want to add the oil in too fast because then the eggs won’t absorb the oil.  It’ll curdle up.  Just do a little at a time, perhaps a tablespoon, until about 1/3 to 1/2 a cup.  Make sure that the oil has incorporated into the mixture before adding more.  After that you should be able to add the oil in a bit faster.  Keep in mind that the mixer stays on high this entire time.


4.  The mayonnaise is complete when you’ve poured in all of the oil, and when you lift the whisk from the bowl it’s thick and creamy.  This recipe should make about 2 cups.


The mayonnaise can be used right away, or you can store it in an airtight container in your fridge.  Expiration…  Depends on when you got your eggs.  If you got them farm fresh, then it is a month after first pick date.  If you used conventional eggs, then go with the expiration date on the package.  ENJOY!!

Edit:  4/23 – Just added two more pictures.  🙂