Quick Recipe: Sweet Oil and Vinegar Cole Slaw

Paleo Cole Slaw

First off, I hope you all had an amazing Memorial Day Weekend! I love Memorial Day for so many reasons, first and foremost, it’s an opportunity to honor our nation’s bravest men and women who have fought for our country, and secondly, it has become the unofficial marker of SUMMER! The season of BBQ’s, beaches, and just being outside to do…well, anything really. I spent most of Sunday grilling our meat for the week and decided to make some good ol’ cole slaw. I have never been a fan of the creamy style cole slaw ( too much mayo for me), so I came up with this recipe with the freshest ingredients and an olive oil / vinegar base. Man, was it yummy! ( Note: you will need a food processor with a shredding attachment, or finely chop the cabbage)

Cook Time: 5-10 minutes!

Serving Size: This is a large batch. 10+ servings


  • 1 head of cabbage
  • 1/2 head of red cabbage
  • 1 cup of shredded carrots ( you can purchase them this way)
  • 1/3 cup of olive oil
  • 1/4 cup of golden balsamic vinegar
  • dash of salt and pepper
  • 1/2 tablespoon of onion powder
  • 1 teaspoon of honey



  • Using your food processor with shredding attachment, shred your cabbages and add together in a large mixing bowl. Add your shredded carrots and the remaining ingredients. Mix all ingredients very well. You can serve the cole slaw right away, or you can refrigerate for 30 min+ and serve later. Note: The longer the flavors have to meld together ( with refrigeration) the better the flavor ( in my opinion).

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Apple Bacon Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

Okay, not patting myself on the back, but this is one of the “better” photos I have taken of food recently. ( HA! I usually suck at food photography..) But, yes. This meal is as good as it looks. The sweetness from the Washington apple slices and the saltiness from the pork bacon create what I like to call, “flavor heaven”. There is something special about combining sweet and salty together that just makes food so good. This recipe is actually pretty easy and shouldnt take longer than 35 minutes. Note: you will need a meat tenderizer, mallet, or plastic wrap and a hammer to flatten meat.


1 pork tenderloin 1-2 lbs
1 tbsp minced garlic
1 washington apple, sliced in thin strips
4 strips of bacon
1 tsp of pepper
1 tsp of onion powder
1 tbsp of olive oil

DIRECTIONS preheat your grill to 450 F

1. Take your pork tenderloin and cut it in half, long ways making 2 thick strips. On a flat surface, you will be pounding your tenderloin strips to flatten them out. This will require a meat tenderizer, a mallet, or if you dont have either of these, cover your tenderloin strips with plastic wrap and use a hammer. Flatten to around 1/2 inch thick. It doesnt have to be perfect, just enough so you can roll the tenderloin up later.

2. Season your flattened tenderloin strips with pepper and onion powder on all sides. On one side, lay out two strips of bacon, garlic, and several thin apple slices on each strip of pork. Roll each tenderloin strip up with the bacon and apples on the inside. You should end up with two wide stuffed tenderlion rolls looking like burritos.

3. Lightly coat the outside of the rolls with olive oil before setting on the grill. Using either metal tongs or spatchula, gently place each roll on hot grill. Grill each side for 12 minutes for a medium done tenderloin. Take care while flipping so they dont break open. Cook 15 minutes on each side for well done. Serve immediately and enjoy the goodness!

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Posted by on May 22, 2012 in Pork, The "Kills"


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Quick Mini Pepper Sliders

So thanks to some of my recent cooking magazine purchases,  I’ve developed a small obsession with “cute food”. I know what some of you are thinking, “why would you even care to make food cute if you are just going to stuff it in your face?” I can’t say I disagree, however, I am ALL about “functional food”. Take these Mini Pepper Sliders for example. They may be cute,  but they are VERY easy to make, super quick, and did I mention, DELICIOUS?  If you have 15 minutes, a few pounds of ground beef ( or meat of choice), and you don’t want the same boring ol’ burger, give these lil guys a try. I think you will like them!


  •  2 lbs of ground meat of choice ( I used venison)
  •  Dash of salt and pepper
  •  1 tsp of onion powder
  •  3 bell peppers
  • 1 tbsp of Olive Oil


  • In a medium bowl, mix your ground meat and seasonings with your hands. Set aside
  • Slice your bell peppers in 1/2 -1 inch thick rings. Set the rings flat on a plate and use them like a cookie cutter by filling in the center with your seasoned meat, pressing down firmly to fill the center.
  • Place sliders in a skillet on medium heat with 1 tablespoon of olive oil. Cook each side for 6 minutes for medium cooked burgers. Eat and enjoy!

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Chipotle Fish Stir Fry

Happy Monday to everyone! Sorry its been a week since my last posting ( crazy crazy week…), but I am back, and with a quick and delicious recipe, no less. As I mentioned before, eggs are “problematic” for me at the moment, so I actually made this delicious dish for breakfast ( however, I usually make it for dinner).  Hope you enjoy!

INGREDIENTS ( Feeds Two People) Done in 15-20 minutes!

  • 3 Tilapia Fillets
  • 1/2 tsp of garlic
  • 1/2 cup of chopped onion
  • 1 cup of chopped bell peppers
  • 1/2 cup of chopped zucchini
  • dash of salt and pepper
  • 2 tablespoons of Olive Oil
  • 1/2 tsp of chipotle chili powder
  • juice from 1/2 squeezed lime


  • Heat skillet to medium heat. Add olive oil, garlic, and onion. Chop up fish fillets into 1 inch pieces and add to skillet. Cook for 5-8 minutes until finished. Add the rest of the ingredients into the skillet and cook another 10 minutes until finished. Serve and devour! Optional: Top with guacamole!

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My Favorite Oven Roasted Chicken

Okay, I know this isn’t the snazziest recipe, but I have to be honest. I friggin love a good roasted chicken. Its like, a “healthy” version of a rotisserie chicken, without all the preservatives and fillers like what you get at the grocery store. This is definitely not one of my “quick recipes” but this recipe is simple and always delicious. Not to mention, it leaves you some good leftovers for your week. This recipe takes about 1 1/2 hours or more ( depending on size of chicken) to finish. Hope you enjoy!


  • 4  to 5 lbs whole chicken
  • 2 tablespoons of olive oil
  • around 1 to 2 teaspoons of sea salt
  • 1 teaspoon of pepper
  • 1/2 tablespoon of rosemary
  • 1 teaspoon of thyme
  • 1/2 lemon
  • 1 tablespoon of butter
  • 1/2 cup of chopped onion
  • 1 teaspoon of paprika


  • Preheat oven to 400 F. As a general rule, calculate a cooking time of 20 minutes per pound of chicken.
  • Take your thawed out chicken and remove the giblet package from the inside of the chicken and discard. Rinse chicken well in water and pat dry with paper towels. ** This is important- try to get your chicken as dry as you can. It will stay more moist while cooking if it goes in the oven free of water.
  • In a small bowl, mix olive oil, sea salt, pepper, thyme, and paprika. brush mix all over chicken liberally.
  • Stuff your rosemary, 1/2 lemon, onions, and butter in the center cavity of your chicken
  • Lay chicken in a shallow roasting pan – place in oven at 400 F for 30 minutes for skin to brown. – After 30 minutes, lower oven temp to 375 F for the rest of the time cooking. Once finished, let chicken set for 15 minutes to cool and seal in juices. Cut, serve, and enjoy!

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Paleo Quick Biscuits and Gravy – Not “Dayton Friendly”

Who doesn’t love Biscuits and Gravy? Since I haven’t been able to cook this delicious recipe lately I don’t have a picture, but I thought I would post a picture of the reason “why” I haven’t been able to cook this recipe lately. Exhibit A: Dayton Cash.  Because of this handsome man, I had to completely cut eggs out of my diet. I know, I know…..Paleo Blasphamy. As much as I love eggs, my 4 month old son recently began having allergic reactions to them. From severe gas to bright red rashes over his face and head……awesome. So until he is finished nursing, I guess “egg-free” is the way I will have to be ( oh well….he’s worth it! I mean, how can I say “no” to that face!?).

But just because I can’t enjoy eggs, doesn’t mean you can’t ( damn right!). So here is a quick biscuits and gravy recipe, made with almond flour biscuits ( recipe for these is from – fantastic almond flour recipes)  The “gravy” recipe is my own. The consistency is very chunky and thick and very flavorful. Total cook time is less than 20 min! Hope you enjoy! PS: If you are in a time crunch, start cooking your sausage on the stove while you get your biscuits ready!

RECIPE FOR PALEO DROP BISCUITS ( done in 15 minutes)

  • 2.5 cups of almond flour
  • 1/2 tsp of sea salt
  • 1/2 teaspoon of baking soda
  • 1/4 cup of coconut oil ( or even olive oil will work too)
  • 1/4 cup of agave nectar
  • 2 large eggs
  • juice from 1 half of a fresh squeezed lemon


  • Lets keep this simple, shall we? Take a medium size bowl and mix all of your “dry” ingredients ( flour, salt, baking soda) In a small bowl, mix your wet ingredients ( eggs, oil, agave, and lemon juice)
  • Add the wet mix to the dry mix. Mix well. Dough will be a thick, pasty consistency. On a baking sheet, drop one large spoonful of batter for each biscuit, spacing them out at least an inch apart. Bake for 10 – 15 min until golden brown. You can serve these hot right away if you want


  • 1 tube of Jimmy Deans All natural Pork ground Sausage ( or other organic sausage with no MSG or preservatives)
  • 2 cups of coconut milk
  • 1 cup of warm water
  • 1 tbsp of arrowroot powder
  • 1 tsp of garlic powder


  • In a large skillet, cook your ground sausage over med. heat. (If you have lots of grease from your sausage you can drain a little bit of it.) Add your coconut milk and garlic powder, stirring well.
  • In a measuring cup, mix your 1 cup of warm water and arrowroot powder until the powder fully dissolves. Pump up your skillet heat to “high” and add the arrowroot/water mix to the sausage. Stir constantly for 1 minute or until the mixture starts to thicken. Once the desired thickness is reached you can serve this chunky gravy over the drop biscuits and enjoy!

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Paleo Banana “Drumstick” Chunks

Paleo Banana Dessert

Do you remember when the ice cream truck would drive around your neighborhood as a kid? As soon as I heard that music, I would drop whatever I was doing and chase that damn van down the street. Bomb pops, dreamsicles, push pops, Disney characters with the gum ball eyes ( ha!), and my favorite of all, drumsticks. There was always “something” about a waffle cone, vanilla ice cream, chocolate coating, and nuts that was just perfect ( anyways,  I digress…) This recipe, what I affectionately call, Paleo Banana “Drumstick” chunks, teeters dangerously close to the old school drumsticks that I loved so much. Although there is no waffle cone or ice cream, this recipe uses chunks of banana, coated in dark chocolate and crushed pecans. Once frozen for 45 minutes, these little treats literally melt in your mouth. The cold creamy texture and natural sweetness makes you forget all about that “old” vice of yours. The prep time is incredibly short and easy; the only wait is the freeze time. Hope you enjoy!


  • 3 bananas – chopped into 1 inch chunks
  • 2 bars of dark chocolate
  • 1/2 cup of coconut milk
  • 1/2 cup of crushed pecans


  • take a small baking sheet that will fit into a shelf of your freezer. Line it with parchment paper. In a small sauce pan, melt your two chocolate bars and coconut milk over low heat, mixing well. Once fully melted, dump chocolate on a small plate and mix with crushed pecans. Take your banana chunks and roll them in the melted chocolate/pecan mixture. Place each chunk on parchment paper and place in the freezer for at least 45 minutes ( or longer).
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Posted by on April 26, 2012 in "Paleo on The Run", Desserts, Fruits


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