Tag Archives: grain-free

Link Up: All Things Pumpkin

If you’re a natural foodie and pumpkin lover, this is the hot spot for pumpkin recipes!

Soups & Entrees

Creamy Paleo Bacon Pumpkin Soup by Fed and Fit

Soup Is Medicine: 7 Spice Pumpkin Turkey Soup

Thai Curry Chicken Meatballs by One Lovely Life (Gluten-free, Dairy-free, Whole 30, Paleo)

Paleo Pumpkin Sausage Soup (AIP) by Beyond the Bite 4 Life

Meaty Rice-Stuffed Pumpkins by Paleo OMG

Pumpkin Cream Chicken Casserole by PaleoOMG

Pumpkin Cashew Coconut Curry over Coconut Rice by PaleoOMG


No Bake Pumpkin Tarts (Vegan, Paleo) by The Detoxinista

Pumpkin Cheesecake Recipe by Deliciously Organic

Mini Cinnamon Doughnuts by Raia’s Recipes

Pumpkin Delights Cookies by Paleo Parents

Pumpkin Cookies by Whole New Mom

Pumpkin Pie Shake by Deliciously Organic

Dairy-free Pumpkin Cheesecake Cups by Primally Inspired

Pumpkin Fudge (Dairy-free) by The Coconut Mama

Easy Pumpkin Custard or Crustless Pumpkin Pie by Balanced Bites

Pumpkin Spice Cookie Cutter Cookies by Multiply Delicious

Paleo Pumpkin Bread by Elana’s Pantry

Pumpkin Mousse (Paleo, AIP)


Paleo Pumpkin Spice Coffee Creamer (Dairy-free) by Predominately Paleo


Pizza Chicken (Low Carb, Grain-free)

You’ll never miss the crust with this easy, delicious Chicken Pizza recipe!


  • 1.5 lbs chicken breast (4 pieces), thinly sliced
  • Basil, to taste
  • Oregano, to taste
  • Onion powder, to taste
  • Garlic powder, to taste
  • Salt, to taste
  • 1-14 ounce jar Classico Traditional Pizza Sauce
  • 1 Red Bell Pepper, diced
  • 1/8 c. mushrooms, sliced (I used canned)
  • 1/2 c. black olives, sliced
  • 12 slices pepperoni
  • 2 cups shredded Mozzarella
  • about 1 tablespoon avocado oil for baking dish

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  1. Preheat oven to 350 F.
  2. Spread oil in a large 13×9 inch baking dish.
  3. Place chicken breast pieces in the baking dish and sprinkle with basil, oregano, onion powder, garlic powder and salt, to taste.
  4. Bake for about 15 minutes.  The inside will be slightly pink.
  5. Pour the pizza sauce on top of the chicken.
  6. Top with red bell pepper, mushrooms, black olives, pepperoni, and, finally, cheese.
  7. Bake for about 20-30 minutes, until cheese is starting to turn brown.

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Zucchini Noodles and Meatballs in Fire Roasted Tomato Sauce


  • 2 organic zucchinis
  • Grated Parmesan cheese (optional)

Ingredients for the Meatballs:

  • 1 pound pastured ground beef
  • 1 egg, pastured
  • 1/4 cup Almond flour
  • 2 Tablespoons coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon garlic powder or 2 cloves minced
  • Coconut oil for pan

Ingredients for the Tomato Sauce:

  • 1-28 ounce can Muir Glen Organic San Marzano Style Fire Roasted Tomatoes
  • 1-6 ounce can organic tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder or 2 cloves minced garlic

Instructions for the Meatballs:

  1. In a large bowl, blend egg.
  2. Then, add ground beef along with almond flour and spices. Incorporate well.
  3. Heat about 2 tablespoons of coconut oil in skillet.
  4. While the oil is heating, form the meat mixture into 2.5 inch balls. This should make about 8 balls, depending on how firmly packed the meat is.
  5. On medium heat, cook the meatballs on each side, rotating evenly.

Instructions for the Sauce:

  1. With an immersion blender or regular blender, puree the fire roasted tomatoes and tomato paste.  Then pour into a sauce pot and turn heat on high.
  2. While sauce is warming up, add salt, oregano, and garlic.
  3. Once sauce is bubbling, turn to a low simmer.
  4. Once meatballs are finished, add them to the sauce and continue to simmer on low.

Instructions for the Zucchini “Noodles”:

  1. While the meatballs are simmering in the sauce, prepare the zucchini. Using a spiralizer or Julienne tool, cut 2 zucchinis into “noodles.” I like to leave the peel on.
  2. Place the noodles into a dish greased with coconut oil and bake at 350 F for about 10-15 minutes, until tender.
  3. When the “noodles” are done, top with the meatballs and sauce. If you’re not dairy-free, top with grated Parmesan cheese and serve.

Cauliflower Fried Rice with Sausage (Low Carb, Gluten-free, Dairy-free, with Egg-free and Grain-free options)

When I made this Cauliflower Fried Rice with Sausage, my husband said it was his favorite “replacement” meal to date.  My husband is a huge fan of authentic Asian cuisine, so that makes this dish a hit in our book!

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  • ground pork sausage (plain)
  • 1 large head cauliflower
  • red pepper
  • 1-10 oz package organic mixed veggies – including peas, carrots, green beans, corn (eliminate corn for grain-free option)
  • 3 eggs, preferably from pastured hens (leave out for egg-free option)
  • sesame oil or coconut oil
  • rice wine vinegar, to taste
  • salt, to taste
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ginger
  • 1 Tbsp. + 3 Tbsp. Tamari sauce or coconut aminos, or more, to taste
  • two pinches red pepper flake

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  1. In a large skillet, brown pork sausage with 1 tablespoon Tamari or coconut aminos, plus garlic powder, ginger, and one pinch red pepper flake.  Set aside.
  2. Dice red pepper and set aside.
  3. In a food processor or with a box grater, “rice” cauliflower.
  4. In a large bowl, blend cauliflower with Tamari or coconut aminos, rice wine vinegar, and a pinch of red pepper flake.
  5. Heat a large wok or skillet with oil.  When nice and hot, cook cauliflower in batches until tender.  When done, set aside in a serving dish.
  6. Next, make sure the wok or skillet is hot again and add oil.  Then, cook red pepper until tender but firm, then add to bowl with the cauliflower.
  7. Next, make sure the wok or skillet is hot again and add oil.  Then, add frozen mixed veggies and cook until tender.
  8. Return cauliflower, red pepper, and sausage to the wok or skillet to re-heat.  Add egg and stir until cooked.
  9. Serve hot with extra Tamari or coconut aminos, if desired.

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Update: this dish makes great leftovers!  The next morning, I put some coconut oil in a skillet, heated the “rice,” and stirred in a scrambled egg.  It made a delicious veggie-and-protein-packed breakfast!


Crispy Chicken Thighs with Pineapple Honey Mustard Sauce (A Review)

These Crispy Chicken Thighs with Pineapple Honey Mustard Sauce by PaleoOMG are AMAZING.  They turned out above and beyond my expectations!  Such simple ingredients came together in a surprising combination of flavors.


I wasn’t able to find pastured chicken thighs with the skin on, so I opted for skinless.  Bummer!  I love the crispy skin.

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It took longer than expected to caramelize the pineapple.  Next time, I’ll start the pineapple when I start the chicken, instead of starting it when the chicken goes into the oven, as the recipe is written.

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When I tasted the sauce by itself, I wasn’t terribly impressed.  But on the chicken?  Oh my!  The salty-sweet flavor with the garlicky, oniony, peppery-ness!

This recipe is going on my menu again for lunches next week.  The leftovers make lunch pretty exciting!

And because I can’t leave a recipe alone, I think I’ll experiment with deglazing the cast iron with a little chicken stock.  The bits of chicken stuck to the bottom of the pan were delicioso.  I bet that flavor added to the sauce would be meat heaven!

Zucchini “Noodle” Lasagna (Grain-free, Low Carb)

This is a fantastic low carb option for an old favorite: lasagna.  You’ll never miss the high starch noodles!

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  • 3 zucchini
  • salt
  • 4 tbsp. coconut oil for pan
  • 1 lb. ground pork sausage, preferably from pastured pigs
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. garlic powder OR 3 garlic cloves, minced
  • 1 – 24 oz jar organic pasta sauce
  • 15 oz Ricotta or cottage cheese (whole fat)
  • 1 egg, preferably from pastured hens
  • 2 c. shredded mozzarella

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1. Slice zucchini in 1/4 inch slices lengthwise.  Salt the slices and let sit for about 10 minutes, which will draw moisture from the zucchini.

2. Meanwhile, brown ground pork sausage in a pan with oregano, basil, and garlic powder or minced garlic cloves.  Once brown, add pasta sauce and simmer on medium-low.

3. For the zucchini, heat a large skillet on high to melt coconut oil.  Add zucchini slices and cook on medium-high heat on both sides until brown.

4. In a large mixing bowl, blend ricotta, egg, and Parmesan cheese.

5. In a large baking dish (13×9″), layer sauce, zucchini “Noodles,” ricotta mixture, and mozzarella twice each.  When layering the zucchini, don’t be afraid to use plenty for each layer and let them overlap.

6. Bake at 350 degrees (F) for 20-30 minutes until cheese is golden and bubbly.

7. Cool 15 minutes then slice and serve. photo 3 (4)

Peanut Butter Cookies (Grain-Free with Paleo Option)


1 cup peanut butter (no sugar added like Krema) OR other nut butter or sunflower seed butter for Paleo option

2 Tablespoons coconut oil, melted

2/3 cup xylitol OR honey for Paleo option

2 eggs, preferably from pastured hens

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 cup coconut flour

1/4 teaspoon salt

1 Tablespoon coconut crystals



1. Preheat oven on 350 F.

2. Blend peanut butter with coconut oil and xylitol.

3. Add eggs and vanilla, and blend well.

4. In a separate bowl, blend baking soda, coconut flour, and salt.

5. Add coconut flour mixture to peanut butter mixture and blend well.

6. Using a tablespoon, scoop heaping tablespoons of dough into your cookie sheet.

7. Gently press cookies with a fork cross-ways.

8. Sprinkle with coconut sugar.

9. Bake for ten minutes.

10. Allow to cool slightly on a wire rack or plate, and enjoy!