I’m not one for the bitter cold (like it was in Delaware today). I was so thankful to have my freezer stocked because that’s where dinner came from. I made tuna steak with cauliflower rice and broccoli. Keeping things simple is the best route. I dipped the tuna in coconut aminos mixed with a little sir Kensington’s mayo. Delicious!

With two small kids, the grocery store isn’t my favorite place. I buy most of the same stuff regularly and stock my pantry and freezer to eliminate multiple trips. Theres nothing more frustrating than trying to look at “sell by” dates while the kids are throwing things in the cart or fighting over who’s driving the cart car. (Which is almost harder to push than it is to parallel park). Anyway, I have several things I keep in my pantry or fridge/freezer at all times. It makes it much easier to come up with something for dinner when you actually have stuff that isn’t going bad anytime soon.

Pantry Staples

Diced tomatoes (usually on deal)

Tomato paste

Coconut aminos

Nuts (cashews, almonds, macadamia nuts)

No sugar added almond butter

Almond flour (bobs red mill)

Tapioca flour (Anthony’s goods)

Pure Maple Syrup

Olive oil

Balsamic vinegar

Sir Kensington’s Mayo

Franks hot sauce

Unsweetened cocoa powder (Anthony’s goods)

Unsweetened coconut milk

No sugar added tomato sauce (Raos)

Frozen cauliflower rice

Frozen broccoli

Frozen meat (pork chops, shrimp, chicken, ground meat)

No sugar added (check labels) chicken broth

(Fresh veggies that I always grab)






Brussels sprouts

Spaghetti squash


This list is actually longer than I intended. It’s accurate though, I keep my pantry stocked because there’s so many recipes that call for a lot of the same ingredients. Most of the time I use fresh meat and veggies but I always keep something frozen in case I don’t make it out.

Here’s some recipes I’ve tried that you can make from these ingredients.

Chicken cauliflower soup

Paleo Brownies

Sloppy joes (I replace the paleo ketchup with a 6oz can of tomato paste. That makes it cleanse approved)

Short ribs

Buffalo chicken dip or curried chicken salad

Eggs, coffee, bacon, butter, repeat… by day 4 on cleanse you’re probably tired of eggs. Am I right? My advice is switch up the way you cook them. Grab a dozen eggs and start by hard boiling them. I usually bring them to a boil, remove them from the heat, and let them sit covered for 10-12 minutes. I like the yolk a little softer. Once you remove from the heat, place them in an ice bath… basically a bowl of ice water… until room temperature and peel them. I’ve heard so many different ways to get the shell off easily but the reality is you win some, you lose some. Now, once your eggs are peeled, what do you do with them.

First you can eat them hard boiled, duh.

Next, if you ended up with a bunch of hard boiled eggs that look like they’ve really been through it, you can make Egg Salad.

3 hardboiled eggs, smashed

1/4c Sir Kensington’s Mayonnaise

1tsp Dijon mustard (check ingredients; no sugar Or preservatives)

Pepper to taste


Mix all ingredients together. Serve in a lettuce wrap with bacon and tomatoes. YUM

Lastly, and my favorite for summer BBQs is Deviled Eggs. These measurements are slightly off because I usually just go by sight. If you need a little more mayo or Dijon, go ahead and add it. My yolks are usually a little softer which leads to a creamier texture.

12 hardboiled eggs sliced in half lengthwise

1tbsp Sir Kensington mayo

1tbsp Dijon mustard (no sugar no preservatives)

Pepper to taste

Paprika for sprinkling

Remove the yolk from the egg and add to a bowl. Add mayo, Dijon and pepper. Smash together until there are no lumps. I like to add the mixture to a piping bag but you can also use a plastic bag and cut the corner off.

Pipe the mixture into the egg and sprinkle with paprika. Top with bacon, dill pickle, red pepper flakes, fresh dill or pepper. These have been a party favorite and nobody knows they’re clean eating.

Do you entertain often? I do, I enjoy it. One may call me a “serial hostess”. There’s just something about all the prep that leads to to a dinner party, it’s exciting. I think my favorite number to entertain is 8, or less. It gives you so many more options to get creative without completely overwhelming yourself.

Tonight, I had 6 of my girlfriends that follow along with a paleo lifestyle over for dinner. They’re a given for new recipes to try. My carb loving husband can only tolerate so much. (Love you honey).

We started with crab dip and veggies. I came across a crab cake recipe over summer and we loved it so much I decided to see what I could do to make it into a hot dip. It ended up being such a hit, I make it often now.

I also made my Italian Wedding Soup ,but with ground chicken, as an appetizer.

I received the Lenox China I used from my aunt. It’s vintage, and I was so excited to make my tablescape with it. The silverware is also special. My husbands mother (who passed away 3 years ago this month) picked it out for us. I haven’t had an all ladies dinner in so long, so the excitement of making everything a little more feminine and personal really got me.

After appetizers, we moved into the dining room for chicken picatta over mashed cauliflower and roasted asparagus. Recipe found on Lexi’s Clean Kitchen. (She also has a ton of other great recipes). Side arugula salad with hearts of palm (which was so light and delicious)!

I did serve an intermezzo going along with the lemon theme. Lemon sorbet. I swapped the honey for pure maple syrup. That’s my usual because I like the flavor best.

Ice cold, tart and refreshing.

After dinner and copious amounts of wine… I served an Italian ricotta cheesecake (paleo, Ofcourse). The general consensus was to call it a blueberry cake though. Let’s be honest, if you’re new to paleo, or even a seasoned paleo expert, no cheese cheesecake just doesn’t go. The expectation of “cheesecake ” definitely wasn’t there, but it was still delicious. I combined a few different recipes to get this cake how I wanted it. Stay tuned..

What a wonderful night celebrating friendship and a paleo way with empowering women in my life.

I love when there’s a recipe on the back of a product. And I love even more when I can easily substitute ingredients to make it my own. Normally, I go to the store and carefully pick each avocado I buy. Not this time, I grabbed a bag at Sams club and lo and behold, a pumpkin muffin recipe on the back. Stick with me, I’m getting to the recipe.. I didn’t have any pumpkin, but I did have sweet potato ( hence the name change). I also subbed tapioca flour for whole wheat flour to make it grain free. The consistency of the tapioca was much better than almond flour, in my opinion, although I’m going to try it again and do half almond flour to test consistency. All in all, definitely a recipe I would repeat. Not only were they tasty, but very filling!


1.5c Anthony’s Goods Tapioca flour

1tsp baking soda

1tsp baking powder

1/2 tsp Salt

1tsp Cinnamon

1/2tsp Nutmeg

1/8tsp Cloves (I used about 5 whole cloves and smashed them myself)

1 ripe avocado pitted, peeled and mashed

1 ripe banana, mashed

1c sweet potato (I used one medium sized, baked)

2 eggs

3/4c pure maple syrup

1 tsp vanilla

1/2c pecans, chopped


Preheat oven to 350 and grease 12 muffin tins with coconut oil (or use cupcake wrappers)

In a bowl mix dry ingredients: tapioca flour, baking soda, baking powder, cinnamon, salt, nutmeg and cloves.

In a separate medium sized bowl mix wet ingredients: avocado, banana, sweet potato, maple syrup, eggs and vanilla.

Combine wet mix with dry mix and fold in chopped pecans. Pour in muffin tins.

Bake 16-18 minutes (I used large and normal sized muffin tins. The larger tins took about 23 minutes to cook through).

Serve with kerrygold butter! Delish!

Recreating some of my favorite meals to be either cleanse approved, or grain and dairy free has been really exciting. I always feel so much better eating whole, unprocessed (or minimally processed) foods. I’ve changed my meatball recipe a couple times so this recipe is slightly different than the clean paleo meatballs recipe posted before.

There’s not too much to this recipe and it’s cleanse approved. WIN!

For the meatballs:

1lb ground beef or chicken

1 egg

1 small onion

2tbsp grated zucchini

1/4c almond flour (I use bobs red mill)

1/8c nutritional yeast (Anthony’s Goods)

Mix all meatball ingredients together and form bite sized balls. Align on a baking sheet(I used mushrooms instead of zucchini this time, but zucchini makes a softer meatball)

Bake @350 for 10 minutes Flip and bake for another 5

Add 2 cartons of chicken broth to a pot with fresh spinach and frozen cauliflower rice. Add meatballs to the pot and let simmer!