New Year, New Recipes

Here are a few new menu items for the week.

Pineapple Cashew Fried Rice

Crunchy Coconut Chicken Fingers with Peach Honey Mustard


Campanelle Pasta with Sausage and Beans

I will tag this in the newly created “Non-Paleo” section but it was too yummy not to share




New spin on my fave salad

Every Day Paleo is where I found my all time favorite Paleo recipe, the Two Minute Tuna Salad

Here is a new recipe recently listed on Every Day Paleo that I am drooling just thinking about:

Spinach and Salmon Salad with Arugula Pesto. It’s on the menu this week, I will let you know how it tastes!

I will also try, Bruschetta Chicken with Zucchini Pasta this week.

Falling off the Paleo Wagon

Ok, I admit it. Guilty as charged! I have not remained consistent in my Paleo diet so I have been avoiding any updates on my blog. Paleo or not, I continue to cook a new recipe or two or three every week and never remember it again.

Therefore, I am now going to use this site to record ALL recipes I try. That way, I have a good record of the good (and bad) eats I serve up my family each week.

Here is what’s cooking this week:


Dumplings and Fried Rice

We went to lunch at Tong Dumpling today and picked up 2 dozen frozen dumplings. Shrimp, Pork and Chives…the kids love them. Delish! This will be an easy weeknight meal this week.

Apple Bacon Stuffed Sweet Potatoes

I am just obsessed with the website How Sweet Eats. Here is a recipe I will make to use up our sweet potatoes

Broiled Salmon, Mashed Sweet and Russet Potatoes and Roasted Cauliflower

This was my own creation.


1/2 teaspoon of the following:

DaKine Hawaiian Da Rub



Brown Sugar

Mix it up in a bowl and spread on salmon

Broil for 8-10 minutes

Mashed Sweet and Russet Potatoes

Boil two sweet potatoes and russet potatoes

Mash with 1/2 and 1/2, butter and add chopped sage with salt and pepper to taste

Roasted Cauliflower

Drizzle cut cauliflower with salt and pepper and olive oil

Roast at 400 F for 15 minutes

Crispy Avocado, Bacon and Tomato Salad

Tequila Lime Flank Steak Fajita Salad with Chile Lime Vinaigrette

Steak Mole with Cilantro






Hello Stranger!

Wow, no excuses! I haven’t posted any Paleo recipes on my blog in months. In all transparency, I fell off the wagon. However, I am still finding and cooking up a few Paleo recipes a week.

Here is one I will try this week.

Paleo Orange Chicken – Compliments of Health-Bent


  • 1 lb. boneless, skinless chicken thighs (cut into bite size pieces)
  • 3 T fat (coconut oil works well here)
  • juice of 2 oranges*
  • zest from 1 orange
  • 1 t fresh ginger
  • 3 T coconut aminos or wheat-free soy sauce
  • 1 t chili garlic sauce or sriracha
  • 3 green onions, chopped

In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions. *Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.


Menu – Week of July 8th

We are back from our travels!! We went to Seattle and Vashon Island for two weeks. The first week was spent working,  the second week we spent relaxing on Vashon. What a great spot! Eating well was not on my list of things I did while on vacation. Time to get back on track this week.

Here is what I am cooking up:

Chilled Cream of Avocado Soup with Dungeness Crab (Nom Nom Paleo)

Super Easy Roast Chicken with Caramelized Shallots (David Lebovitz/Nom Nom Paleo)


That is all, I will add in a few favorites like Two Minute Tuna Salad to round out the week.





Menu – Week of June 10th

I found a new blog I really enjoy!! Marmalade & Mileposts. She works with me and I need to tell her how excited I was to review her blog and find so many recipes that are total gems! And Paleo!

Here are a few I can’t wait to try.

Avocado & Walnut Salad
Author: Carrie Brown
Serves: 4
  • 1 Butter or Bibb letttuce
  • 1 Romaine lettuce
  • 4 tbsp olive oil
  • 1 1/2 tbsp Xyla (or similar product)**
  • 2 tbsp white wine vinegar
  • 1 tbsp finely chopped parsley
  • 1/4 tsp dried oregano
  • Coarse salt and ground pepper
  • 2 avocados
  • 2 oz shelled walnuts, chopped into large pieces
  1. Tear the lettuces into large pieces and place in a serving dish or bowl.
  2. Whisk the olive oil, Xyla, white wine vinegar, parsley, and oregano in a small bowl until completely blended. Season with salt and pepper to taste.
  3. Peel and stone the avocados and then slice.
  4. Add avocado slices to the dressing and carefully turn to coat them.
  5. Spoon the avocado slices evenly over the bed of lettuce.
  6. Drizzle the remaining dressing over the salad.
  7. Sprinkle the walnuts evenly on top.

** Use 1 tbsp sugar if you are not avoiding sugars.

Again from Marmalade & Mileposts

Salmon with Orange and Fennel
Author: (Adapted from Martha Stewart Living)
Serves: 4
  • 2 large oranges, segmented (see note below for how to segment an orange)
  • 1 small fennel bulb, halved lengthwise and very thinly sliced crosswise, fronds reserved for garnish
  • 1/4 cup pitted green olives, halved
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 2 teaspoons coconut oil**
  • 4 skinless salmon fillets (make sure they are of uniform thickness so that they all cook in the same time)
  1. In a bowl, combine the orange segments and juice, fennel, olives, lemon juice, and olive oil; season with salt and pepper, and toss gently. Set aside.
  2. In a large nonstick skillet, heat the coconut oil over medium heat.
  3. Add salmon fillets, flat side down, and cook until browned, about 3 minutes.
  4. Turn salmon and cook until opaque throughout, 1 to 3 minutes more, depending on thickness.
  5. Place salmon fillets in a serving dish and spoon the orange mixture over the top of each piece.
  6. Garnish with fennel fronds.

Segmenting an orange: with the peel still on the fruit, slice off the stem and blossom ends. Following the fruit’s curve, cut away the peel and white pith. Then, over a bowl, cut along the membranes to release the segments. Once the segments of orange are removed, squeeze the membranes for juice.

**You cannot taste the coconut in the finished dish. Trust me on this one if you’ve never used coconut oil for cooking before.

One last recipe – this one is from How Sweet It Is:

Thai Crunch Chicken Salad


Paleo Snacks

Here are a few of my favorite Paleo Snacks. I love to snack, so I have to get creative. I know a few of these aren’t completely Paleo, but I try my best.  Share your ideas too, I need more!

  • Lara Bars (Every flavor I have tried I like. Favorites include Coconut Cream Pie, Blueberry Muffin)
  • Olives
  • Salami
  • Edamame
  • Carrots and Hummus
  • Macadamia Nuts
  • Cranberries
  • Smoothies with Coconut Milk
  • Hard boiled eggs
  • Guacamole Dip

Menu – Week of June 3rd

Here is what’s cookin’ in the Williams’ Kitchen this week:

Spicy Mango Mahi Mahi (Courtesy of Health-Bent)

Note: I will be substituting Ahi Tuna for this dish as Mahi Mahi is over fished, so Whole Foods won’t carry it.

Primal Pesto Tuna Salad (Again, Health-Bent…I am a big fan)

Sun Dried Tomato Pesto Bacon Wrapped Meatloaf Rounds (interesting, lets see how this one turns out)

Menu – Week of May 28th

Here are a few meals to get us through the week.

Ina Garten/Barefoot Contessa makes some great Paleo friendly dishes. Here is one of my “go to” dishes. Super easy.


  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon


Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Served with:

Roasted Brussels Sprouts and Bacon (I poured Balsamic Vinegar over the brussels sprouts after roasting them in the oven. This added fantastic flavor!)