I've become a little obsessed with meatballs. They are just so easy to make, store, and grab as a snack. I've made them a few times in the past month or so and this is my favorite spice combination so far. It was for a tapas and pyjamas ladies night with some of my besties.

Jerked Meatballs
jamaica meets meatballs


1 lb lean ground beef (preferably grass fed)
1/2 cup onion, diced fine
3 cloves garlic, crushed
2-3 tbsp italian seasoning
1 tablespoon spicy jerk sauce (check the ingredients to keep as pure as possible)
1 tsp paprika
2 tsp salt
2 tsp pepper

Ready for the easiest prep ever? Mix everything together very well. Use your hands to roll into desired size balls, place on greased cookie sheet (use one with sides to catch the drippings). Bake at 350 for 15-20 minutes depending on the size. So good!

Served with prosciutto and peppered turkey breast slices.

Meatza... again!
check my original Meatza post for the "crust" ingredients HERE





My toppings this time:
  garlic stuffed olives
  mushrooms
  red and green pepper
  spinach

nom nom!

Coach K's Coconut Crusted Salmon Salad
another great creation


ground salmon
coconut oil garlic
coconut flakes
spicy seasoning (chilli flakes, cayenne, etc)
olive oil
green onions, chopped
lettuce
avocado
lemon juice, fresh squeezed
almonds or walnuts (optional)


Press ground salmon into cakes or pieces.  Preheat pan with coconut oil and garlic and place salmon cakes/pieces in. Onto the cooking fish, sprinkle coconut and your choice of hot seasoning. After about 1 minute, flip and sprinkle same on other side, cook this side for about a minute as well. Now add olive oil and chopped green onions to the salmon. Flip one last time to crust second side. Remove from heat and place on a bed of lettuce and avocado. Drizzle with olive oil and top with fresh squeezed lemon. Optionally top with slivered almonds or crushed walnuts.

So I've been a little lacking in the updating recipes department, so here are a few!

Meatza! The Best Thing Since... Meat

1lb ground lean meat
1 tbsp italian seasoning
1 clove crushed garlic
2 tsp salt
ground pepper
2 eggs
1/4 tsp cayenne
pizza sauce (homemade of course!)
pizza toppings (this is where your taste comes into play, use whatever you have in the fridge if you want!)

Preheat oven to 350. Use a cookie or pizza pan, oil it very well.  Combine meat, seasoning, garlic, salt, pepper, eggs and cayenne. Mix well and spread on the oiled pan, keep the thickness to a consistent 1/4"-1/2". Cook in over for about 25 minutes depending on thickness, meat should be completely cooked, it will shrink in size. Drain off fat, add sauce and toppings and pop back in the oven under the broiler until the toppings are nicely browned. Mmmm meatza!

Ignore the ugly presentation.. I didn't think I was going to be blogging this.

Red Cabbage and Beet Slaw
(taken from Paleo Spirit)

1/4 head of red cabbage
1 medium raw beet
1 carrot
1/4 red onion
1/4 cup fresh parsley
2 tbsp olive oil
2 tbsp cider vinegar
1/2 tsp salt
1/4 tsp pepper

I used my wonderful food processor, I used the slicing blade for the cabbage and the shredding blade for the beet and carrot. You can use a knife and finely chop them instead if you'd like. Chop the onion and parsley nice and fine. Add everything to a big bowl and stir well, let sit for at least 30 minutes with occasional stirring.





Paleo Chimichurri Sauce and Marinade
(also taken from Paleo Spirit)


3 cups fresh cilantro
1 1/2 cups fresh parsley
1/2 cup fresh oregano
3/4 olive oil
1/4 red wine vinegar
1/4 lime juice
1 tsp salt
1/4 tsp cayenne or 1/2 tsp crushed chilli flakes
4 garlic cloves
1 shallot
1 jalapeno pepper

Again I used my food processor, you would need either that or a blender for this recipe. I simply added everything together and used the chopping blade until it was the consistency I wanted. This is amazing on ANYTHING! Cooked meat or as a marinade is great, even veggies! It keeps very well in the fridge.

All put together for a really yummy dinner. I used some leftovers the next day for a really tasty lunch. Sui Choy leaves filled with diced chicken, parsley, slaw and chimichurri sauce.

After a trip to Johnny's Meats here in Kelowna the other day, we came home totting 3 hefty bags full of different meats (I was getting a little protein bored.) One of which was a nice grass fed roast. I've never really been into red meats before lately. I always deemed it as "bad" for you. But I can now say that I've consumed about 2 times the red meat I had in my entire life in the past month. And I LIKE it!


I had no idea how to cook a roast so I left that one up to Fraser, making him pinky promise he would keep it paleo. 

I went to work on the rest of what turned out to be a very hearty fall paleo meal, dessert and all.

First I realized I hadn't used my organic pumpkin that I had received over a week ago from Urban Harvest, so I decided to try a few different things with that. 


Arrange squash pieces on a piece of tinfoil, drizzle with olive oil. Distribute spices throughout the pieces and finish with salt and fresh cracked pepper. Fold up the foil and bake at 350 for 45 minutes or until tender.


Arrange squash pieces on a piece of tinfoil, drizzle with honey. sprinkle cinnamon and finish off with a touch of salt. Fold up the foil and bake at 350 for 45 minutes or until tender.


Both turned out great. I definitely favoured the sweet batch but I have a bit of a sweet tooth.


I had been dying to try cauliflower mash since I failed miserably at it a few months ago. I looked around the internet and found what seemed to be a fail-proof recipe on Paleo Comfort Foods, so fail-proof that she served it at her wedding reception... now that's confidence!


The Most Amazing Mashed Cauliflower 


1 head cauliflower
2 cloves crushed garlic
1-2 tbsp rosemary
1 cup chicken broth


Cut the stem out of the cauliflower and chop up into florets. Put these pieces into a medium sized pot. Add the chicken broth, crushed garlic and rosemary. Simmer on medium for about 20-30 minutes on until soft enough to break apart with a fork and almost all the broth is gone.


Add cooked cauliflower and remaining broth into the food processor and pulse until as creamy and smooth as you like. You can add other spices at this point. I found the broth added enough salt so I only added pepper. Dill or chives might be nice to add. You can add some                  coconut milk to make it even more creamy and rich but I didn't feel the need to.


This was honestly the best faux mashed potatoes I have ever had! Perfect consistency and taste. Even Fraser liked it! I would definitely serve this to guests or as a potluck dish.








Cranberry Coconut Loaf


¾ cup coconut flour
½ cup coconut oil or butter, melted
6 eggs
3 tablespoons honey
½ cup shredded coconut
1 cup fresh cranberries
½ teaspoon salt
1 teaspoon baking powder


Blend together eggs, oil, honey and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Stir in shredded coconut and cranberries. Pour into greased loaf pan and bake at 350F for 35 minutes. Remove from pan and cool on rack.

It turned out so good! Best baking project so far!


All in all it was a very good meal and my first endeavour into non-baking paleo recipe blogging. Enjoy!