From the Blog


Today’s the day! Today’s the last day you can write ‘2015’ in today’s date and not have to scribble it out and put down ’16’ (which I will totally be doing for the next 30 days). Seeing that tonight is likely many of our last hurrah on eating and drinking all sorts of junk food, here’s a dinner recipe for you to try in this new year when you’re in the mood for something a little on the fancier side.

Tilapia Milanese

For the Fish:
– 1 tbsp Coconut Flour
– 1 tbsp Flavor God Lemon Garlic Seasoning
– 1 tbsp Coconut Oil
– 1 Egg, whisked
– 1 Filet Tilapia

For the Sauce:
– 1 tbsp Kerrygold Butter
– 1 tsp Minced Garlic
– Juice of 1/2 Lemon
– 1/4 White Wine
– 4-6 Cherry Tomatoes, halved

Optional (Yet Recommended) Garnish:
– Shaved Pecorino/Romano
– Fresh Arugula

1) In a skillet, melt the coconut oil over medium-ish heat.
2) Mix the dry ingredients in a shallow dinner plate.
3) Pat the tilapia filet dry with a paper towel, so the egg wash will stick.


Combine all sauce ingredients in a saucepan over a burner set on Low heat. Let simmer while you’re preparing the fish. Stir occasionally.

4) Coat the filet in egg, then dredge through the flour/seasoning mixture.
5) Next, pan fry the tilapia. Should be 3-4 minutes per side, depending on the thickness of the filet.
6) Once the fish has been cooked, drizzle the sauce & tomatoes over the filets, topping with as much arugula and cheese shavings as you’d like.

Boom. Fancy fish.


Some things just shouldn’t ever be put together… like:

  • Small children & sharp objects
  • Sunbutter & my tastebuds (View applicable rant here)
  • Me & wall balls (gah I can’t stand those things)

On the other hand, some combinations are wildly successful, especially when it comes to food. My favorites include:

  • Beer & Buffalo Wings
  • Chocolate & Peanut Butter
  • Red Wine & Beef
  • Chips & Guacamole
  • Apple Pie & Cheddar Cheese (Don’t knock it til you try it)

Let’s focus on that third item above and get interesting: WINE BURGERS.

Cabernet Sliders

Ingredients (Audience participation style, aka most quantities are up to you!)

– 1lb Ground Beef
– White Onion, Chopped
– Mushrooms, Cleaned and Finely Chopped
– Extra Virgin Olive Oil
– Approx 1/2 cup Cabernet (or Red wine of your choice)
– Rosemary
– Garlic Powder
– Salt & Pepper to taste

1) Heat olive oil in a skillet over medium heat.

2) Begin to saute onions in EVOO and salt. When they begin to turn translucent, add in the red wine. Saute for a few more minutes, stirring constantly, until the wine has somewhat reduced.

3) Scoop onions out of the skillet, and add in the mushrooms. Add in a bit more EVOO & salt if desired, cook until tender.

4) Set aside your nicely tinted wine-flavored veggies.

5) In a mixing bowl, combine the ground beef and HALF of the sauteed vegetables. Season GENEROUSLY to taste with Rosemary, Garlic Powder, Salt and Pepper.

6) Mold into miniature or normal size patties, and cook however you please. Top with the remainder of the sauteed veggies.

7) Cook as you would a normal burger, whether it’s on a grill, a George Foreman, broiler or skillet. Enjoy!



It’s FINALLY Thursday. Anyone else feel like this week got off to an incredibly slow start? Now that the weekend is so close that you can taste it, carve out some time in said weekend to spend in the kitchen so you can taste these too. December is cookie season, no?

FUN FACT #1: Rowing & DUs aren’t that bad. I’m probably the only person looking forward to tonight’s WOD.

FUN FACT #2: These cookies qualify as paleo…ish 🙂

Strawberry Chocolate Chip Cookies

Prep Time: 20 min | Cook Time: 12-14 min | Yield: 16 cookies

1-3/4 cups Almond Flour
3 tablespoons Coconut Flour
1/2 teaspoon Kosher Salt
1 teaspoon Baking Soda
3/4 cup Freeze Dried Strawberries, crushed into small pieces
3/4 cup Coconut Crystals
1/4 cup Coconut Oil, melted and cooled
2 Eggs, beaten
2 teaspoons Pure Vanilla Extract
1/2 cup Enjoy Life Dark Chocolate Chips
1/4 cup Enjoy Life Semi-Sweet Mini Chips

Note: You’ll need some parchment paper for the dough-chilling part of this recipe.

  • In a mixer, combine all dry ingredients: almond flour, coconut flour, salt, baking soda, strawberry bits and coconut crystals.
  • Create a well in the center of the dry ingredients, and add the coconut oil, eggs and vanilla, mixing to combine after each addition. Add the chocolate chips (It helps to gently toss them in coconut flour first) to the cookie dough, and mix to combine. The dough will be rather soft.
  • On a large piece of parchment paper, shape the dough into a log just like you’d buy from the grocery store when you used to think Pillsbury slice & bake cookies were a good idea. Roll tightly and chill in the freezer for at least 10min to firm up the dough.
  • Heat your oven to 325°F. When the oven is ready, take the dough out of the freezer.
  • Slice into 16 cookies, which will be approximately 1/2″ thick.
  • Bake until lightly golden brown all over and set all the way to the center (12 to 14 minutes). Remove from the oven and allow to cool on the baking sheet until firm (at least 10 minutes) before transferring to a wire rack to cool completely.
  • Letting them set for 10 minutes is pretty important, so PAWS OFF for at least that long before you begin your endeavor to polish off the whole tray. Do the dishes or something.


I’m not sure about the rest of you, but as the temperatures drop and the days KEEP getting shorter, I am increasingly horrible at getting out of bed in the morning. Unfortunately, breakfast tends to be the first casualty of a rushed morning.

I’m too much of a scatterbrain to meal prep EVERY week, but when I do, these are great to have in the morning. That way, I’m not angrily pre-ordering Starbucks peppermint mochas on their app from across the street at Staples waiting for them to deliver my copy order that should have been ready 20 minutes before I actually showed up and now I’m late for work and totally hungry because I didn’t drag my butt out of bed until 8:40a.

Yeah, that happened today. Meal prep, kids. It’s important.

Bacon Sausage Bites

Yields 12 Servings

– 8 Eggs
– 1lb Italian Sausage
– 6 slices of Bacon
– 1/2 White Onion, chopped
– Salt & Pepper to taste

1) Preheat the oven to 350 degrees.

2) In a large skillet, precook your bacon while it’s still in strips. Precook means, cook it 70% of the way, then set it aside on a paper towel to soak up some of the grease while you move on to step 3.

3) In the same hot skillet the bacon was in, brown the sausage. Being a new recipe, I opted to use mild Italian sausage. I then was scolded by one of my Italian friends for not getting the hot kind. Lesson learned. It’s up to you how spicy or not you’d like your breakfast to be. Halfway through the browning process, throw the diced onions into the mix.

4) While the onion/sausage mix is finishing up, slice the bacon into small pieces. This is also a good time to crack/beat the eggs in a separate bowl, and make sure your cupcake pan is lined. Silicone baking cups are HIGHLY RECOMMENDED for this recipe.

5) Spoon the onion/sausage mix into your baking cups. I had enough to fill 12 of them to approximately 2/3 capacity and still have leftover meat. Guess who’s having bolognese this week? Follow it up with an even distribution of bacon pieces on top of each cup.

6) With a small measuring cup, fill in each baking cup with the beaten eggs. By the initial looks of it, you may not have the foggiest idea of how that much egg is going to fit into what little space you think is available. Trust me. It will fit.

7) Bake for 15-18 minutes. I initially went for 13 minutes, and they were still rather oozy on top. 4 more minutes and they were perfectly starting to peel away from the sides of the baking cups, often like a layer cake does when it’s fully cooked.


Also, turn off your oven. This one time, I neglected to do that for about 2 hours after. Whoops.

To reheat in the morning, pop 2 in the microwave for about 30 seconds and they will be ready to eat.


Still have no idea what to make for Thanksgiving dinner? Something tells me NO ONE else is going to be making this one, so you’re safe from a dupe. If the ‘au gratin’ in the title didn’t give it away, this recipe is NOT paleo. Cheese galore.

Here’s the thing about my kitchen. Fancy side dishes are a rare occurrence. If I can get myself a meat and vegetable together on a regular basis, we’re doing well. However, while out in Denver last winter, I came across a funky side dish that I just had to recreate when I got home.

Sometimes, you’ve got to teach an old dog new tricks, and that’s exactly what the chef at The Kitchen did. On the menu, there was a hanger steak, and with it was served not potatoes au gratin, but celeriac au gratin.

GOOGLE! Where’s the google? I NEED TO DO A GOOGLE. Why? Because I had no idea what celeriac was.

Out came my trusty phone, which lets me know that it’s some sort of fugly root veggie that has celery stalks growing out of it. Sure. I like root veggies. One Hanger Steak, Medium Rare, please.

FYI... the funky brown bottom part is what we're cooking up today.

The plate of food served to me was indescribably delicious. My mouth is watering just thinking about it. This may be the first time that I’ve ever gotten a steak and finished the side dish before the juicy red meat in front of me. Needless to say, I told myself, I’ve GOT to make this again at home. I was pleasantly surprised to find a celery root (aka celeriac) in the grocery store when I got home…. so, off I went.

Celeriac au Gratin

Prep time: 15-20min | Cook Time: 50min

Note: I made a relatively small batch, seeing that this was an experiment, Double the amounts if you’re serving more than 2-3 people.

– 1/2 Celeriac, peeled and sliced thinly
– 3 tbsp Kerrygold Garlic Herb Butter (Can be purchased at Whole Foods)
– 1 container So Delicious Culinary Coconut Milk (I used the Lite version, it’s all the store had and I’d never seen this product before… apparently it’s supposed to be a non-dairy sub for heavy cream)
– 1 tbsp Minced Garlic
– 1/2 tsp Basil flakes
– 1/2 brick Kerrygold Dubliner, grated (I’m talking the smaller brick from the grocery store, not the 1.13lb one from BJ’s)
– Salt & Pepper to taste
– Garlic Powder

1) Preheat oven to 400 degrees Fahrenheit.

2) In a saucepan on low heat, melt the coconut milk and butter.

3) Slice the celeriac if you haven’t already. The slicing attachment on a food processor works wonderfully for this. If you don’t have a food processor or a mandoline slicer, be careful using a knife!

4) Now that the butter has melted into the coconut milk, add the basil, garlic, S&P and HALF of the shredded cheese.

5) In the bottom of a small oven-safe dish, begin to lay down the celeriac slices. Pour a portion of the sauce on, layer more celeriac, more sauce, repeat until it’s all in the dish.

6) Sprinkle the remainder of the cheese on top, season with garlic powder, cover with foil.

7) Bake the first 25min with the foil covering. After 25min, remove the foil and bake the rest of the way.

8) Let sit for a few minutes out of the oven before serving.

Alright, it may be a little soupy, but this is one of the most amazing things I’ve ever crafted in my kitchen. The more ‘sauce’ there is, the more deliciousness there is to mop up with your steak. I’m mixing it with chunks of beef stew right now.

Add-ins that I regrettably did not think to include ahead of time: Bacon, Onion, Truffle oil? The options are endless.

When you try this recipe, let me know what kind of fun you opted to throw in! Pardon me while I go stuff my face.


Slow cookers are a thing of beauty. The house smells fantastic, prep is minimal and you come out looking like some sort of chef genius. This recipe is a go-to for me in the winter months. The base recipe is from the collective effort of Juli Bauer & George Bryant’s Paleo Kitchen, with some modifications of my own. Plus, there’s wine in it. I like wine.

Cabernet Beef Stew

  • 1.5lbs Stew Beef
  • 6 Slices Uncured Nitrate-Free Bacon
  • 1 bag frozen Pearl Onions
  • 4 Carrots, peeled & cut into chunks
  • 3 Parsnips, peeled & cut into chunks
  • 2 tsp Minced Garlic
  • 8 oz Red Wine
  • 1 Can (14oz) Plain Diced Tomatoes
  • 1 Small can (8oz) Plain Tomato Sauce
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Flavor God Garlic Lovers Seasoning

1) In a skillet, cook the bacon ahead of time.

2) Now, here’s the part of the recipe that’s so easy you’ll fall out of your chair. Put ALL THE THINGS into the crock pot. Crumble the bacon up or leave it whole, however as you see fit. Stir it all up. It will look weird… like this:


3) Set it and forget it! Cook in the crock pot for 8 hours on LOW.

Any other time I’ve made a full 6-quart crock pot full of food for one person, I’ve frozen a bunch of leftovers. This time, there were no leftovers.