Paleo Chocolate Coconut Pecan Pie

So it’s been a while since I’ve blogged…but I have an AMAZING recipe today. I’ve still been sticking to my paleo kick, for the most part….I’ve had a couple cheats here and there, but I just don’t think I could ever go back to my normal eating habits. 

I’m hosting Thanksgiving this year at our house…and while we will still have the typical Thanksgiving meal. I’m trying to come up with a few recipes that are paleo and don’t skimp on flavor or comfort!

So here it is…. Paleo Chocolate Pecan Pie



  • 2 cups of blanched almond flour
  • 2 T coconut oil
  • 1 egg

Preheat your oven to 350 degrees. Combine all of the ingredients and lightly mix together. Press mixture into a 9 inch pie plate. Put into the oven and bake for approximately 10 minutes. 

Pie Filling

  • 3/4 cup of Truvia sugar
  • 3 eggs
  • 3/4 of pure Grade B maple syrup
  • 1 teaspoon of pure Madagascar Bourbon vanilla
  • 2 T of melted coconut butter
  • 1 cup of chopped pecans
  • 1 cup of unsweetened shredded coconut
  • 1 cup of Enjoy Life vegan chocolate chips


After your pie crust has cooked, take out of the oven and let cool for a few minutes. Turn the oven done to 325 degrees. Combine Truvia, eggs, maple syrup, vanilla, and melt better. Beat with a mixer on medium for approximately 2 minutes. In a separate bowl combine your dry ingredients; pecans, coconut and chocolate chips. Once combined, place this mixture into your pie crust and evenly distribute it. Then you will take your wet mixture and pour it on top on top of the pie crust and dry ingredients. Place your pie into the oven and bake for approximately 30-35 minutes. After your pie bakes, take it out and let it cool for 30 minutes. You make even want to pair it with some paleo ice cream…try Nada Moo’s maple pecan… Enjoy!



Sweet Potato Bacon Biscuits

So….it’s been a while since I’ve posted anything! Man, I miss blogging. Time flies when you’re working, celebrating birthdays, visiting family and enjoying summertime! I definitely don’t mind summer, but as I’ve posted previously, I LOVE LOVE LOVE FALL!


The hubs and I are going on a vacation to Boise, ID later this week. You’re probably thinking, who vacation’s in Boise, ID? Lol. That was kind of my thought in the beginning, but I’m actually really excited. We are going to a Boise State Football game, going rafting, going to check out a few restaurants that have been featured on Diners, Drive-Ins, and Dives. We are also going to go rock climbing and check out a few brewpubs. I am also going to try and stick to Paleo as best as I can while on vacation, but I also may indulge a little bit🙂 Plus we get to beat the Texas heat! The weather is suppose to be low to mid 80’s while we are there. Can’t wait!


I would probably say the place that I am most excited about going to is a restaurant in downtown Boise called BACON. This place has not one, not two, but EIGHT different flavors/types of bacon. So who can’t stick to Paleo when you can eat eight different types of bacon? Lol. 


I was browsing for Thanksgiving Paleo recipes and found this recipe on the website/blog OMG Paleo. She has a TON of delicious and easy recipes. I made these “biscuits” and they were just so delicious and savory, I had to share them. I made them exactly accordingly but I added a dash of paprika and the bacon I just happened to have in the fridge was some left over Apple Cinnamon bacon from Central Market. YUM! 


Keep Calm and Keep it Paleo!


Chicken and Waffles

If you haven’t had chicken and waffles, you haven’t lived. Let’s just say it’s like the perfect cross between sweet, salty and savory. The hubs loves chicken and waffles and also goes into a food coma after he eats it.  I never thought Chicken and Waffles could be a paleo dish, until today. What can I say…I needed some comfort food today and I don’t feel one bit guilty at all🙂

Fried Chicken

  • 1 lb boneless skinless chicken tenderloins
  • 2 eggs
  • 1 T unsweetened coconut milk
  • 1 T dijon mustard
  • 1 cup of unsweetened shredded coconut
  • 1 cup of coconut flour
  • 1 T paprika
  • 1 T salt
  • 1/2 T pepper

Whisk together eggs, coconut milk, dijon mustard together in a bowl. In a separate bowl combine coconut flour, unsweetened shredded coconut, paprika, salt and pepper.

chicken n waffles 1

Take a medium size skillet and set your stove to medium heat. Add your olive oil. Have a plate with some paper towels set aside so after you fry your chicken you can absorb some of the oil. Take your a tenderloin and first put it into the egg mixture. Then dredge it into the coconut breading mixture. Take your tenderloin again and dip it into the egg mixture again as well as the coconut breading mixture. Then carefully put it into your skillet. Cook on one side for about 3 minutes or until golden brown, the flip your tenderloin over to the other side. Once you tenderloin is done, set it aside to cool on your paper towel. Repeat with the rest of your tenderloins.

chicken n waffles 3

There are many recipes out there for Paleo Waffles, but this is the recipe I borrowed from The Unrefined Kitchen blog for Coconut Flour Waffles.

Once you make your coconut flour waffles, top with your chicken tenderloins, coconut spread and grade B maple syrup. Take a bite and savor that delicious goodness🙂

chicken n waffles 2

Keep calm and keep it paleo!


Late Afternoon Snackin’

If you live in Texas know that Mexican food is kind of a big deal here. Being on paleo, one of the hardest things I’ve given up is chips and queso. My hubs has definitely sacrificed his love for queso because he won’t order any unless I eat some. So needless to say, he hasn’t had any queso in a very long time. So this next recipe inspired my long lost love of chips and queso…paleo style…and the fact that we didn’t have any food in the house🙂

The hubs did finally get a day off, so we went to our favorite place, Village Burger Bar. To us, this place is kind of like Cheers where everyone knows your name and the drinks are always delicious and CHEAP.

I mean, living in DFW, do you know anywhere where you can get draft import beer for $2.50 and a delicious margarita for $3.75?…ALL THE TIME. So I was good and I got my burger with no bun, no cheese and no dressing. It’s still delicious because they top it with bacon and avocado, YUM!

Needless to say, after we ate a late lunch and we were not so hungry for dinner…rather just a late afternoon snack🙂


Sweet Potato Chips with Loaded Guacamole

Sweet Potato Chips

  • 2 large sweet potatoes
  • salt and pepper to taste
  • 2 T melted coconut oil



Preheat oven to 350 degrees. Take a mandolin slicer and slice your sweet potatoes. I would set your slicer on about an 1/8 of an inch for your chips. Once your sweet potatoes are all sliced, lay them out evenly, but be sure not to overlap any of your slices or they won’t cook all of the way through. Melt your coconut oil in a small bowl and glaze each chip with some coconut oil. Salt and pepper your chips and pop in the oven. You may have to make a few batches depending on the size of your baking sheet. I had to make 2 batches with one sweet potato. Bake for approximately 15-20 minutes until they are crispy. You make want to keep an eye on them to make sure none of your chips burn. Take them out of the oven and let them cool


Loaded Guacamole

  • 1 large ripe avocado
  • 1 roma tomato chopped
  • 1/4 cup red onion chopped
  • 1 lime squeeze
  • 1/4 cup of crumbled cooked bacon
  • salt and pepper to taste

Take your avocado, slice it open and mash it up. Add in your tomatoes, onion, and salt and pepper. Mix in your crumbled bacon and finish with a lime squeeze. 


Enjoy! Keep calm and keep it paleo🙂


Pumpkin Spice Cookies

Is it Fall yet? Its 104 degrees outside and I’m already so tired of the Texas heat! Fall is absolutely my favorite season and I just can’t wait for it to get here. Here’s a few reasons why I love Fall; best time of the year for running outdoors (in Texas atleast), beautiful Fall colors, Thanksgiving is my favorite holiday, and PUMPKIN! Pumpkin pie, pumpkin spice, pumpkin roll, pumpkin ice cream, pumpkin cookies, pumpkin carving,  need I say more???  I might just have to have one cheat day and have a Pumpkin Spice Latte from Starbucks🙂

pumpkin 1

So while I may not be able to have a Pumpkin Spice Latte everyday, I can certainly eat these cookies every single day….

pumpkin 3

Pumpkin Spice Cookies

  • 1/3 cup of pure pumpkin
  • 1/3 cup of raw honey
  • 1 T of unsweetened coconut milk (I used mine from the carton, not the can)
  • 1/2 cup of almond butter
  • 1 T pure vanilla extract
  • 1 cup of almond flour
  • 1 t. cinnamon
  • 1 t. baking soda
  • 1/3 cup Enjoy Life Chocolate Chips
  • 1/3 cup of chopped pecans

Preheat oven to 350 degrees. Combine the pumpkin, honey, coconut milk and almond butter first. Mix together. Then add in all of the rest of your ingredients. Take a baking sheet and line it with parchment paper (my favorite friend). Helps keep things from sticking to your pan and makes for easy clean up.  Drop a spoonful of batter onto your baking sheet and flatten it out. Pop them into the oven and bake for approximately 15 minutes. Take the cookies out and let cool for 5 minutes.

Tip: I didn’t full flatten my cookies out before I put them into the oven. After about 10 minutes, they puffed up a little bit but were pretty gooey on the inside. I took out my baking sheet and flattened the cookies then popped them back into the oven for another 5-6 minutes. They turned out perfect! I got 11 cookies out of my batter, you might be able to get 12-13 depending on how much batter you eat🙂

Enjoy! Keep calm and keep it paleo🙂

pumpkin 2

Comfort Food 101

So it twas again a single ladies night…me and the dogs. After a long road trip, sometimes you can use some ME time. The hubs has a busy week at work and is working the night shift for the next couple of days. On days like this, I like to experiment. So if my dish doesn’t turn out so hot, it’s just me that has to eat it. Too bad this one actually turned out to be a success! That just means more left overs for me…muahahaha!🙂

pork chop with cauliflower mash 1

Balsamic Glaze Pork Chops with Loaded Cauliflower Mash

For the pork chops:

  • – 3 boneless skinless pork chops
  • –  salt, pepper, garlic powder to season your pork chops ( I had some leftover fresh rosemary so I just added a few sprigs to it)

Set your oven to 350 degrees. Season your pork chops, place on a pan and throw them into the oven. Let cook for approximately 25-30 minutes. This will depend on how thick your pork chops are.

Loaded Cauliflower Mash

  • 1 head of cauliflower
  • 1 T coconut spread
  • 1 T of unsweetened coconut milk
  • 1/2 T of salt
  • 1/3 cup of chopped up cooked bacon
  • dash of black pepper
  • dash of garlic powder

Chop up your cauliflower and place in a pot with water. Bring to a rolling boiling for approximately 20 minutes. Drain your water out thoroughly and transfer cauliflower into a mixing bowl. Tip, if your cauliflower has a lot of excess water, this will cause your cauliflower mash to end up kind of soupy. Add your coconut spread, coconut milk, salt, pepper, and garlic powder and mix with a hand mixer for approximately 3 minutes. You want the mash to be similar to the consistency of mash potatoes. However, it’s almost nearly impossible to get your cauliflower mash as smooth as whipped potatoes, you will still have a few little bits in there.

Once you get your mash to the consistency you want, mix in your chopped up bacon. Tip, I usually make some bacon ahead of time and always have some of my own “bacon bits” in the fridge. When I first started paleo, I would just buy actual bacon bits from the store and then I read what was in the ingredients. Nitrates and sugar, not so paleo.

I’ve found that applegate farms carries a good package of bacon with no nitrates. It’s nearly impossible to find any brand of bacon without sugar. However, applegate’s label states that it has less than 2% of sugar in its product….so I’m good with that.

Plate your loaded cauliflower mash and the top with a pork chop. I had some left over balsamic reduction from last night, so I drizzled that on top of my pork chop.

pork chop with cauliflower mash 2

Here’s the recipe for the balsamic reduction/glaze:

Balsamic Glaze
– 1 cup balsamic vinegar
– 1 T honey

Take a small saucepan and bring your balsamic vinegar and honey to a boil. Bring to a rolling boil for 5 minutes then let simmer for 15 minutes. This allows the vinegar to cook out, thicken and bring a sweetness to the balsamic. Pour the balsamic into a container and let it rest in the refrigerator. While the rest of your food is cooking.

Hope you enjoy! Keep calm and keep it paleo🙂

Mediterrean Chicken with Balsamic Reduction

I think this recipe may be in my top three. It was a single lady night, the hubs is working the night shift so it’s just me and the furbabies cooking in the kitchen. If your dogs are anything like mine, they are constantly waiting by the stove hoping I drop something🙂

While I was on vacation my husband and I ate at this restaurant called Granite City. The hubs opted for a Ruben sandwich piled high with pastrami, corned beef and sauerkraut coleslaw while I went for a more paleo-ish dish. Mediterrean chicken with bruschetta tomatoes, onions and balsamic glaze. It was delicious and I paired it with their seasonal blueberry lager (not so paleo), but hey it’s vacation, right??? They even had happy hour on a Saturday afternoon, a nice patio and the weather was PERFECT! 75 degrees was a night break from the Texas heat. So here’s my version of this dish, hope you like!

Mediterrean Chicken with Balsamic Glaze
– 3 boneless skinless chicken breasts
– salt, pepper, garlic powder to season the chicken
– a few sprigs of rosemary (optional)
– 1/2 cup sliced green olives
– 1/2 cup diced Roma tomatoes
– 1/2 cup chopped red onion
– 1/4 toasted silver almonds

Balsamic Glaze
– 1 cup balsamic vinegar
– 1 T honey

Preheat oven to 350 degrees. Place your chicken breast on a lightly greased baking sheet. Season with salt, pepper, garlic powder and rosemary. Place in the oven and cook for approximately 25-30 minutes. While your chicken is cooking, take a small saucepan and bring your balsamic vinegar and honey to a boil. Bring to a rolling boil for 5 minutes then let simmer for 15 minutes. This allows the vinegar to cook out, thicken and bring a sweetness to the balsamic. Pour the balsamic into a container and let it rest in the refrigerator.

While your chicken is still cooking, chop your tomatoes, olives and red onion and set aside with your toasted silvered almonds. Once your chicken is done cooking, let it rest for about 2 minutes. Take your chicken breast and sprinkle your tomatoes, olives, red onion and almonds. Then drizzle with your balsamic reduction. Eat and enjoy!




Paleo Coconut Milk Coffee Creamer

I am so glad to be home!!!! Road trip from Texas to Nebraska, then Nebraska to Missouri, then Missouri back home to Texas….I’ve spent toooooooo much time in the car in the past few days and I’m dreading my morning commute tomorrow😦

However, on the brightside, my wonderful mother-in-law house sat and took care of our furbabies🙂 When we walked in the house, our entire house was clean! She vacuumed, washed the sheets, made our bed, cleaned the stove, did our dishes and many more! She is a blessing🙂

coffee creamer 1

Probably one of the hardest things I went without while out of town was coffee. I make my own coconut milk coffee creamer and most major coffeehouses only offer soy milk as an alternative non-dairy creamer/milk. For the time being, I switched to iced green tea sweetened with honey and it was good—but I sure missed my morning coffee.

coffee creamer 3

Coconut Milk Coffee Creamer

  • 1 can full fat coconut milk
  • 4 medjool dates
  • 1 T. pure vanilla extract
  • 1 t. cinnamon
  • 1 T. raw honey (optional)
  • 3 T.  water

First things first, take your dates and remove the pits. Slice the date down the middle and you’ll feel the pit. After you remove your pits, take a small microwave safe bowl and add your pits and water. Microwave for 45 seconds. This helps your dates become soft and release some of the sweetness. Add all of your ingredients to a blender and LIQUIFY!

coffee creamer 2

I usually blend for about 3 minutes. Then pour into a glass jar and refrigerate. This will help thicken it up. Once you make a cup of joe, pour into your cup and enjoy! The coconut creamer will keep for approximately 7 days.  You can also use a food processor if you like instead of the blender, I’ve used both but I found that for me the dates mix better in the blender.

Paleo Roasted Nuts

So I am currently riding shotgun on our midwest road trip. We left Thursday morning from the great state of Texas to Lincoln, Nebraska. We left Lincoln, Nebraska early this morning and are heading to Troy, Missouri. My great grandmother passed away last weekend and we are attending her funeral tomorrow. She lived to be 96 years old. She was so giving, intelligent and loving. I hope that I can live as long and wonderful life that she did🙂

I’ve been trying to be a good paleo while on this trip but its been challenging. Before we left, I made some oven roasted nuts for a good road trippin’ snack.


– 1 lb of raw mixed nuts (no peanuts)
– 3 T olive oil
– 1 T sea salt
– 1/2 T pepper
– 1/2 T chili powder
– 1 t garlic powder
– 1 t paprika
– 1 T Worcester sauce ( this is optional– if you add this it is technically not paleo. It tastes great with or without it)


Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Mix all of your nuts and ingredients together. Then spread out over the baking sheet. Pop in the oven. Bake for a total of 30 minutes. However, check the nuts every 10 minutes and flip with a spatula. You’ll need to do this twice. Let them cool when you take them out of the oven. Enjoy!



Simple Sweet Potato

So the hubs was working the night shift tonight and it was just me for dinner. I wasn’t super hungry and our fridge is nearly empty and I didn’t feel like leaving to go get something. I scoured the fridge and remember I had 2 sweet potatoes🙂

Before Paleo… I use to eat a sweet potato topped with butter, brown sugar, cinnamon AND marshmallows. Granted it was delicious, but not the most healthiest choice🙂



I usually would bake my sweet potatoes in the oven, but tonight I opted for the microwave. Wash your sweet potato, poke a few holes in it. Wrap it in a paper towel and pop it in the microwave for 5 minutes. Check your tater, but be careful it will be hot. If it is still a little hard, pop it in the microwave for another 2-3 minutes. 

Take it out of the microwave and slice it down the middle. Take a fork and mash it up a little bit. Top with coconut butter, honey and cinnamon. Enjoy!