Health, Mmm...Food..., Whole30

Buffalo Chicken Egg Cups

I could eat hard boiled eggs for breakfast everyday and never get sick of them. Seriously. But I know it never hurts to switch things up a little bit. I have made a lot of egg cups in the past – usually with some combination of veggies and meat. They make a perfect microwaveable, quick weekday breakfast. Plus my hubby really likes them, which is a win. This week, I’ll be eating these with a little side of diced, roasted sweet potatoes and a piece of fruit. Protein, fat, and carbs for breakfast, people! It’s what will get you through to lunch!

Buffalo Chicken Egg Cups
Buffalo Chicken Egg Cups


Buffalo Chicken Egg Cups


8 eggs
1/4 cup buffalo sauce
salt, pepper, garlic powder, red pepper flakes (really any combo of spices you like in your eggs)
one large chicken breast, cooked and shredded (about 5-6 oz)
3 green onions


1. Preheat oven to 400 degrees. Spray 12 muffin tins with nonstick spray

2. Whisk together eggs, sauce, and seasonings in a large bowl. Pour evenly into the 12 muffin tins.

3. Divvy up the chicken and onions among the muffin tins.

4. Bake for 10-12 minutes, until they appear set. Allow to cool, remove from muffin tins, and store in the refrigerator until you are ready to reheat and eat.

Enjoy! And eat your breakfast!!

Health, Mmm...Food..., Whole30

Crock Pot Whole Chicken

I have never made a whole chicken, in the oven OR the crock pot. But guess what…I did it and it was tasty!!

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I put one largely chopped onion, one largely chopped potato, a bunch of baby carrots, and one cup of chicken stock into the bottom of my crock pot.

I then seasoned the five-pound bird with salt, pepper, garlic powder, red pepper flakes, and some Italian seasoning. DON’T FORGET TO TAKE THE PLASTIC POUCH OF GIZZARDS OUT. That would not taste good in the crock pot.

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I nestled the bird down in, and turned that sucker on low for about six hours. HELLO delicious-smelling house. When it was done, I let it rest a few minutes on the cutting board before my husband chopped it into pieces. We threw the pieces back into the juices and veggies while we got the rest of our dinner ready. We also stored leftovers in the juices, just so everything stayed nice and delicious.

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Health, Mmm...Food..., Whole30

Shepherd’s Pie {Paleo Recipe Review}

I made this recipe the other night, and I LOVED IT, but it did not turn out very pretty, soooooo here is a lovely photo from One Lovely Life… Cottage Pie // One Lovely Life

Because I totally am borrowing this photo, as well as their recipe, I’m just going to tell you a few tweaks I made for my own version.

1. I made mashed cauliflower for the topping instead of mashed potatoes. I know potatoes are okay to have now, but the hubs and I really really love mashed cauliflower, and it’s a little easier to make. It probably didn’t stand up as well against the juices of the filling as a potato topper might have, but hey, it doesn’t have to be pretty to taste good!

2. I used ground turkey. Lamb’s expensive, and this family is on a BUDGET. Therefore, I also used chicken stock since I already had it on hand.

3. I also used the vegetables I had on hand. Instead of chopping carrots, I used a mixture of frozen peas and carrots. So I ended up putting in an onion, celery, and then frozen peas and carrots for my veggies. Works for me!

And just to humor you, here is the photo of how mine REALLY looked…This is REAL LIFE, folks…

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Health, Mmm...Food..., Whole30

Half Way {Whole30}

As I may have mentioned, during this Whole30 I’m trying to pay less attention to the actual number of days. While I don’t think it’s realistic for almost anyone to maintain this sort of lifestyle, there are parts of it that I want to do a better job incorporating to my life moving forward than I did last time. I’m literally mentally making myself think, “No big deal. Ain’t no thang. AIN’T. NO. THANG.” And truly, it hasn’t been a big deal, save one or two times I might have really enjoyed a glass of wine or some popcorn.

But I realized today is Day 15, so I’m giving myself a little mental high five. Feeling good! Feeling rested. Feeling proud of my choices. Feeling probably about 5 lbs lighter. Feeling focused on more important things than food. But if you’re thinking about food, check out my Recipe Box for some new ideas.

The new recipes I’ve posted about this Whole30…

Health, Mmm...Food..., Whole30

Salmon Cakes {Paleo}

I’m going to be honest with you. Usually by the time I’ve finished making dinner, I’m SO hungry that I really don’t bother to take NICE photos, like I did in the good ol’ days. This is the reason that many photos on my blog are just quick iPhone shots. It’s a shame really. I should make more of an effort in the photo arena, but hey, just because they aren’t pretty doesn’t mean they don’t taste good!

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On that note, I bring you salmon cakes. You could make them crab cakes, or tuna cakes, or whatever kind of seafoody cake you enjoy. I haven’t done the math, but I’m going to guess these cost probably $3 for the whole batch, too. A 6 oz can of salmon is like, $2, and everything else in it is pretty simplistic. I don’t keep a lot of fresh herbs on hand in the winter, so I use dried ones in recipes like this.

This recipe comes from Livin the Crunchy Life with just a few minor adjustments. So I give you…my version!

Salmon Cakes


6 oz can pink salmon
1/4 avocado
2 tablespoons onion, finely diced (I used red onion, but whatever)
1 garlic clove, finely minced
1 egg, lightly beaten
dash of dried parsley
squirt of lemon juice
salt and pepper to taste


1. Mash all these ingredients together very well, until you get a relatively smooth mixture. Taste it for seasoning, and doctor it up with anything you want.

2. Form cakes. I made 11 very small ones, which I liked, but you could also make a few larger ones if that’s how you role. Place them on a baking sheet or platter and put them in the refrigerator for at least 30 minutes. I actually made mine the night before so that I could make dinner more quickly, so mine sat 24 hours in fridge, no problem.

3. Heat a small amount of olive oil, ghee, or even coconut oil in a skillet. In two batches, place the cakes in the hot skillet until the bottom is nice and crispy. Don’t try turning them too soon or they will fall apart! Once it seems like you can get your spatula under them pretty easily, give them a flip, and keep cooking until they’ve got a nice crispy edge on them.

I really loved eating mine with guacamole, but you could do anything, including paleo mayo or a plethora of other amazing paleo dips and sauces.

Health, Mmm...Food..., Whole30

Bell Pepper Red Sauce {Crockpot} + Turkey Zucchini Meatballs

Double recipe for you here today!! Bell Pepper Red Sauce and Turkey Zucchini Meatballs, all served over a lovely spaghetti squash!


First, let me just say that I adapted this recipe to make some much improved turkey meatballs. The zucchini adds SO much more moisture, so they aren’t dry and blah like many of the other meatballs I’ve made. Here’s what I combined to make my meatballs:

1 lb lean turkey
1 small zucchini, grated
1 jalapeno, finely chopped
1 clove of garlic, finely chopped
3 green onions, sliced
salt, pepper, and a little cumin


And now for the sauce. Here, you let everything roast in the crockpot all day (well, 5 hours on low, 3 on high), and then use your immersion blender to make it smooth and delicious, but you could also probably use a regular blender or a food processor if that’s what you’ve got. (Got it from over here on Paleo Pot!) My husband also added a solid amount of hot sauce. Be warned though – this makes A LOT of sauce. I happily put some in my freezer though so I won’t have to do much of anything next time we’re in a spaghetti squash mood.

I used:

4 cans of diced tomatoes (some with added seasonings, some without)
3 bell peppers (2 green, one red), seeded and cut up
1 onion, diced
6 cloves of garlic, cut in half
2 tablespoons olive oil
salt, pepper, and italian seasoning.

Truly, so easy. You can cut everything very chunky since you’ll be using your immersion blender later. Combine them all, let them cook, and blend them up!!

Please share if you have some of your own favorite versions of spaghetti and meatballs!

Health, Mmm...Food..., Whole30

Appetizers {Whole 30}

This past Sunday, I witnessed the most heartbreaking football game of all time. There was so much sadness in my heart.

The Packers *sob* aren’t going *sob* to the SUPERBOWL *sob wail.*

I’d like to say it was a good game, because for most the game, it was! But the it’s like, they didn’t keep their head in the game. And they had it stolen out from under them.

More sadness.

But on the UP side, we had a few friends over to watch, so I whipped up a few Whole 30 friendly appetizers I thought I would share with you today!

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Obviously, you can never go wrong with a veggie tray and some guacamole, but I really just wanted to make a little something different for myself. The first is SO EASY. I mean, it’s so easy, in fact, you don’t even really need a recipe…

Bacon Wrapped Pineapple

I mean, how have I not done this before anyway? I baked these guys at 375 for around 20-30 minutes. Just totally depends on your oven. I served with BBQ sauce on the side if anyone wanted it. It’s basically a nod to the Hawaiian Pizza without all the other stuff. They were a hit, and vanished rather quickly…

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My other appetizer, which may look a little odd because there are green, are

Avocado Deviled Eggs

The idea here is to replace mayo with avocado. You CAN make a paleo mayo, and use that, but frankly I really don’t eat mayo and to make a whole batch just for these seemed silly. Plus a little green for my Packers seemed appropriate.


8 eggs, hardboiled

1 ripe avocado

1 tablespoon mustard

salt & pepper

paprika for sprinkling

All you do is carefully slice your eggs in half, emptying the yolks into a bowl. Mash these yolks together with your avocado and mustard, adding salt and pepper to taste. I actually whipped out my immersion blender to make sure I got them as creamy as possible. No one wants lumps in their eggs!

Fill your egg whites back up, and you are set to go.

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Okay guys… other Paleo / Whole 30 appetizers you love? Share them, please!