Category Archives: All Stars

Paleo Banana Carrot Muffins that don’t taste like you are eating a brick.

I am sick of eggs for breakfast – just sick of them.  I don’t care if I never see an egg again, well, at least for a week or so.  I saw this recipe, and at first I was a tad suspicious. I have never really baked with almond flour before, but I have to say that I am impressed.  These muffins are not beautiful, but they are very yummy.  Breakfast is saved!


I found this recipe at a cool website called Paleo Plan – it was posted on a Facebook Whole 30 Group page.



–         2 cups almond flour

–         2 tsp baking soda

–         1 tsp salt

–         1 Tbs cinnamon

–         1 cup dates, pitted

–         3 ripe bananas

–         3 eggs

–          1tsp apple cider vinegar

–         ¼ cup coconut oil, melted

–         1 ½ cups carrots, shredded

–         ¾ cup walnuts (or nuts of choice) finely chopped


–         Preheat oven to 350 degrees

–         Line muffin pan with paper liners

–         In a large bowl, combine flour, baking soda, salt, and cinnamon

–         In a food processor, combine dates, bananas, eggs, vinegar, and oil

–         Add mixture from food processor to dry mixture in large bowl and combine thoroughly.

–         Fold in carrots and nuts

–         Spoon mixture into paper lined muffin tins (At this point, I was worried that the muffins might overflow and burn in the bottom of my oven – they didn’t, so feel free to go ahead and fill the muffin cups up to close to the top.  You don’t have to stop at 2/3s full like you would for regular muffins.)

–         Bake for 25 minutes

–         Try to let them cool before you eat one!


Bacon Wrapped Green Bean Bundles (with garlic butter sauce!)



Yes, yes.  I know that I have been wrapping things in bacon a bit lately, but who can blame me?  If you liked the bacon wrapped sweet potato fries from a few days ago, you are going to totally love these.

This recipe is a bit fiddly because you do have to snap the ends off the beans and then blanch them, but trust me when I say that all the work is worth it.

I got the original recipe from

I modified it a bit – with all the goodness of bacon, butter and garlic, who needs any added sugar?



–         1 lb green beans with the ends snapped off

–         8 slices lean, regularly sliced bacon (don’t get the thick stuff for this recipe)

–         3 Tablespoons butter – if you don’t use dairy, I think olive oil would be wonderful instead

–         1 Tablespoon minced red onion

–         1 Clove minced garlic (I added a pinch of granulated garlic too)

–         ¼ teaspoon salt


–         Blanch the beans by boiling them in salted water until they turn bright green – about 2 to 3 minutes.  Immediately rinse them with cold water until they cool off.

–         Put the beans in 8 piles on your baking sheet.  Firmly wrap one piece of bacon around each pile.

–         Bake at 450 degrees until the bacon is done – about 15 to 20 minutes.

–         While the beans are in the oven, melt your butter in a saucepan.  Add the red onion and garlic, sauté until the onion softens and becomes translucent.  Add your salt (and any additional garlic powder you want).

–         After the bacon wrapped bundles have cooked, plate them up and drizzle your garlic butter sauce over them.

–         Enjoy!

Bacon Wrapped Sweet Potato Fries



Really – do I have to say anything else to sell you on these beauties?  Nope, didn’t think so.  Here’s the recipe.  I found it at



–         1 or 2 sweet potatoes cut into fries about the thickness of your pinky finger.

–         Bacon – don’t’ use the thick cut.  I used the nitrate free from Trader Joe’s.


–         Preheat the oven to 425 and line a baking sheet with parchment paper.

–         Cut the bacon into smaller pieces– I just cut it in half and then half again.

–         Wrap the fries in the bacon and put them in the oven for about 30 to 45 minutes –keep checking to make sure the bacon is totally done.

Enjoy!  We loved these – I hope you do too!

The Barefoot Contessa’s Perfect Roast Turkey!



Susan here – sorry I have been gone so long.  The kids have started back to school and I have been busy finishing my third novel.  I have really been needing some easy meals that would make wonderful leftovers.  I know it isn’t Thanksgiving yet, but trust me when I say it is time to roast a turkey!  This was the first one I had ever tried on my own, and if I can do it, you can too.   This turkey was moist and gently flavored and beautiful. The house smells fabulous while the turkey is roasting, plus you have enough food to invite your friends and family to dinner.  What more could you ask for? 



–         1 stick of unsalted butter

–         1 lemon, zested and juiced

–         1 teaspoon chopped fresh thyme leaves

–         1 fresh turkey (10 to 12 pounds)

–         Kosher salt

–         Freshly ground black pepper

–         1 large bunch of fresh thyme

–         1 whole lemon, halved

–         1 Spanish onion, quartered

–         1 head garlic, halved crosswise





Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of the thyme leaves to the butter mixture.  Set aside.

Take the giblets out of the turkey (don’t forget whatever it is that is stuffed in the front  – I did.)  Wash the turkey inside and out.  Remove any excess fat and leftover pinfeathers and pat the outside dry.  Place the turkey in a large roasting pan.  Liberally salt and pepper the inside of the turkey cavity.  Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and garlic.  Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.  Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey about 2 ½ hours, or until the juices run clear when you cut between the leg and the thigh (I used a meat thermometer to double check for doneness).  Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes before slicing and serving to grateful friends.


I found the recipe on the Food Network Website:


One of the Best Damn Salads You Will Ever Eat!



Okay, I know that there might be one, or maybe (probably not) two, better salads out there in the universe, but trust me on this one.  Give it a try.  I have had it twice in three days and I am going back to the store to get another avocado so I can have it again.  Really.

 What I liked:  Usually I hate salads.  Boring!  But this mix of creamy, crunchy, savory, and sweet has me totally hooked.  It was easy and did not use the traditional paleo oil and vinegar dressing (I am so, so, sick of that).

 I found the recipe on Pinterest and then followed it to this site.  I am going to check out several other recipes from


Ingredients for Salad (serves 2):


–         2 cups of baby spinach

–         1/3 pound prosciutto

–         1 cantaloupe

–         1 avocado

–         ¼ cup diced red onion

–         Handful of raw, unsalted walnuts (I did not have these, but I did have raw pecans, so I tossed those in!)



–         Place a cup of spinach on each plate

–         Top with diced prosciutto, cubes or balls of melon, slices of avocado, a sprinkling of red onion and a few nuts

–         Serve with a drizzling of Paleo Dijon Vinaigrette


Paleo Dijon Vinaigrette:



–         4 tablespoons of Dijon Mustard

–         Juice of half a lemon

–         3 tablespoons Olive Oil

–         2 teaspoons balsalmic vinegar

–         Salt and Pepper to taste


–         Mix all ingredients together and enjoy!



Too Tasty Meatballs from Everyday Paleo

It seems unlikely that none of us has posted on these before.  Susan’s been making them for months and telling me to make them.  When I visited her a couple of weeks ago, she served me these for lunch, and I was convinced to try them – and I nominate these for the “All Star” category!

Too Tasty for Super Bowl Sunday Meatballs

Here is the recipe from Everyday Paleo:


1.5 lbs ground beef

½ cup dried unsweetened cherries, finely diced

5 garlic cloves, minced

½ cup diced cilantro

½ teaspoon sea salt

½ tablespoon Garam Masala

Dash or two of cayenne pepper

Black pepper to taste

2 tablespoons coconut oil


1 6oz can tomato paste

1 can coconut milk

5 green onions, diced

1 ½  teaspoons Garam Masala

½ teaspoon sea salt

Pan drippings from meatballs

Using your hands mix together the meatball ingredients except for the coconut oil.  In a large skillet, heat the coconut oil over medium heat.  Make sure the pan is nice and hot before you start adding your meatballs.  Once the oil is hot, form golf ball size meatballs and add to the pan.  Cook for 3-5 minutes on each side or until brown.  Remove the meatballs and set aside.  To the pan drippings add the tomato paste, onions, and spices and using your whisk, blend these ingredients together with the pan drippings.  Slowly add the coconut milk, whisking as you pour.  Once the sauce is well mixed, bring to a simmer and let it cook for 3 minutes.  Add the meatballs back to the sauce, cover the pan and cook for three minutes.  Turn the meatballs over so that they are coated with sauce, cover and cook for another 3 minutes. Serve with a few diced green onions on top. Delicious!!!!

My Review:

I made these after a loooooong day at work.  I was pretty cranky and hungry.  So the first thing I liked about these was, they came together super fast.  I was eating dinner 45 minutes after I walked in the door.

The next great thing about these meatballs was, they are delicious.  Really, super, fabulously delicious.  I served the leftovers the next day, and my dinner guest licked the plate!

I did make a couple of substitutions / changes:  I used dried apricots instead of cherries, and I added some broccoli and spinach to the sauce last minute just to green it up.

Make this!  Here it is served with spaghetti squash and spinach:


Martha Stewart’s Paprika-Rubbed Chickens with Roasted Garlic

This is it!  Super easy and yet, so fancy!  My six year old ate three servings of this and then wanted me to go to the store so I could get all the stuff to make it again!  Score! Martha, I love you.

What I liked:  This was one of the easiest things I have ever made.  And, did I mention that my my six year old ate three helpings of it? This recipe could easily be the centerpiece of a fine china, cloth napkins type of meal.

What I did not like:  I admit that I didn’t totally follow Martha’s advice to the letter.  And I regret it.  Martha wants you to make two chickens at once, and boy, is she right.  I only had one chicken and to my sorrow, that is all I made.  Lesson learned!

Here’s where I found the recipe:



–         2 whole chickens – yes, get 2 of them…

   –      2 tablespoons paprika

–         1 teaspoon dried oregano

–         Coarse salt

–         ¼ cup plus 2 tablespoons extra virgin olive oil

–         8 heads garlic, halved horizontally  (I would say that you might be able to get by with four to six heads of garlic, but I have learned my lesson about disagreeing with Martha…)



1.) Preheat oven to 450 degrees.  Mix together paprika, oregano, and 1 tablespoon plus 1 teaspoon salt.  Place chickens, breast side up on a rimmed baking sheet (I used a roasting pan), and tuck wings under.  Tie legs of each bird together with kitchen twine.  Pat chickens dry with paper towels.  Rub skin of each with 1 tablespoon oil, then with paprika mixture.  Stuff 2 garlic-head halves into each cavity.

2.) Reduce oven temperature to 400 degrees.  Roast chickens for 20 minutes.  Remove from oven, and baste with pan juices.  Scatter remaining garlic-head halves around chicken; drizzle garlic with remaining ¼ cup oil, then turn cut side down on sheet.  Roast for 10 minutes.  Tent birds loosely with foil.  Roast until juices run clear and an instant read thermometer inserted into the thickest part of each thigh reaches 165 degrees, about 30 minutes more.  Uncover chickens, let rest for 10 minutes before serving with roasted garlic.