Delish, quick, easy, refreshing… This dish can be served as a salad or main dish over rice or riced cauliflower. The shrimp can be prepared however you wish, I tend to bread them with tapioca flour and deep fry (because with whole 30, it’s nice to get some crunch every now and again) but you could also sauté or grill. Takes about 15 minutes to make and serves 2-4, depending on portion size. 1 lb shrimp, uncooked, deveined 1 honeydew, deseeded and cut or balled into bite sized chunks. 2T walnuts, coarsely chopped 1/2c mayo 3T coconut milk 1t honey […]

1lb grass fed beef 2 carrots 2 stalks celery 1/2 yellow onion 1T oil 12oz tomato puree 1-2 t garlic 1T each, fresh oregano & basil, shredded (1t of dried) 3 – 4 T coconut milk 1t balsamic vinegar 1T brewer’s yeast Salt to taste 5 zucchini Heat oil in a saute pan over medium high. Mince carrots, celery and onion in a food processor. Cook in oil, until fragrant. Add in beef and cook until browned. Add in tomato, garlic, oregano and basil until reduced and thickened. Add in coconut milk, vinegar, yeast & salt. Cook until thick. While […]

I’m a good enough cook that I eat very well even on a diet as restricted as paleo or whole30, however, sometimes you want a frickin’ crust. One of the many things I miss, is a light crispy floury crust around something spicy, sweet or savory. A hand pie was necessary so, this one was created out of a half-froze Minnesota winter desire for something that tasted, felt and warmed like sun on a Caribbean island. 4c yuca, peeled and chopped into chunks 2T ghee or coconut oil 1/4c coconut flour 1 egg 1 1/2t salt 1t baking power 1lb […]