Archive for the ‘Recipes’ Category


Paleo Breakfast: Beyond Bacon

January 20, 2014

I am going to commit sacrilege here, on so many levels, if you’re a hardcore paleo person, stop reading now. If you’re my sister, stop reading now, you will be grossed out. I like bacon, I am overall a fan but I don’t love it, not like most people and going paleo-ish is tough on breakfast. Pancakes are gone, waffles are gone, etc, especially if you’re also going low-carb with it so what’s an only average bacon liker to do? Be creative! This morning as I was making my usual spinach, onion and pepper omelette and getting ready to bake my bacon when I thought, “what am I doing!?!?!? I don’t want bacon again?!”

Here’s a recipe for a quick seafood omelette that, for some reason, has escaped me for a quite a while, basically it is my regular spinach, pepper and onion omelette with some canned salmon tossed in, you could use tuna (I wouldn’t) or crab (I might) or some other mild fish, it was quite amazing. One note about seafood, there is a problem (not getting preachy), you really only want to buy  from sustainable sources, if you don’t agree you’re probably dumb and if you don’t why you should agree check out, and they’ll explain it better than I ever could. Anyway, on with the recipe:

1/8 cup onions (I usually mix red and yellow)

1/4 cup red/yellow/green pepper mix

1/4 cup of raw spinach

Pinch of garlic salt (to taste)

Ground black pepper (to taste)

1 can of salmon, deboned, in water, sustainable source, etc

2 eggs


Saute onions and pepper together and once they’re start to get soft, add in the salmon and season well, once the salmon is warm add in the spinach and sauté until done, remove from heat to a plate. Whisk together the two (cracked) eggs and then pour them into the pan (you can add olive oil if you want), cook as you would a regular omelette and when its near done, add the filling from the plate and flip one side over. Then serve and enjoy!


Salmon Stuffed Omlette

Salmon Stuffed Omlette


Pork Chop with Rainbow Beets & Potatoes

January 17, 2014

I belong to this cool farmer veggie of the month club ( that basically does all the hard, dirty work for me and ships me fresh veggies once a month, it was my xmas present to myself. I got the second shipment the other day with a real surprise, it had something called “Rainbow beets” in it. I admit I was perplexed because I had never heard of them before so I cut into one and, well, it looks like 1/2 beet and 1/2 potato, I needed no further research, off I went to cook them up. Here is the resulting recipe:

3 small chopped “rainbow” beets

3 small chopped potatoes (you can probably sub something else if you’re being strictly paleo)

1 small chopped onion

chopped green, yellow, red pepper

duck fat

Butter or Garlic infuse olive oil

1 pork chop (prefer bone in)


Start by “greasing” the pan with the duck fat, not too much, a little goes a long way then add in the peppers and onions on low heat until they start to sizzle a little, add in the rainbow beets and potatoes, mix everything up in the pan and cover, increasing the heat to medium. Stir occasionally, it takes about 25 minutes or so for the beets and potatoes to really cook down, I like mine to cut with just a fork so your mileage may vary.

About 1/2 way through this process start heating some olive oil in a grill pan (or just cook the chop on an outdoor grill if it isn’t -30 degrees where you live) and pre-heat your oven to 400, coat the chop in olive oil then salt, pepper and garlic to taste then place in the hot grill pan and sear the chop on each side. Once seared put the pan in the oven for about 6 minutes for medium, more time for more doneness.


Serve over greens and enjoy.


Pork Chop w/ "Rainbow" Beets

Pork Chop w/ “Rainbow” Beets


Butternut Squash, Chicken & Spinach Salad (Surprisingly Yummy)

October 24, 2013

This was really good, that is all. It doesn’t sound like much but it is much more than the sum of its parts, enjoy!


1 reasonably sized butternut squash (cubed)

1 green pepper

1 yellow pepper

1 red pepper

1 onion

Minced Garlic

Chopped Basil

Sliced Chicken Breast

Chicken Broth

Fresh or Frozen Spinach

Fresh mixed greens

Sun dried Tomato dressing


Preheat your oven to 450 degrees and put the squash, chopped peppers and onions with spinach into a roasting pan, pour in about a cup of chicken broth and put in 1/2 the garlic and basil. Roast in oven for about 30 minutes or until the squash is tender. In a skillet cook the chicken breast in broth, garlic and basil until done. Serve over mixed greens and top with sun dried tomato dressing.



Butternut Squash & Chicken

Butternut Squash & Chicken


Turkey Kielbasa With Onions, Peppers & Sauerkraut

October 23, 2013

This is a quick and easy one but very tasty:

1 turkey kielbasa (no hormones/antibiotics or any crap)

1 chopped onion

1 chopped red pepper

1 chopped yellow pepper

1 chopped green pepper

1/2 cup of sauerkraut (I prefer high quality organic stuff but that’s just a preference any will do)

Garlic and Basil based on your tastes

1/4 cup of chicken broth

Pour the chicken broth into a pan and put the chopped kielbasa in, letting it brown. After it browns add in the peppers, onions, basil and garlic, cook until peppers are tender but still crisp. Once that is cooked up add in the mostly drained sauerkraut which you will only need to really warm. Serve over spinach or mixed greens to add some more nutrition.  Enjoy!


Turkey Kielbasa w/ peppers

Turkey Kielbasa w/ peppers


The GREATEST Breakfast Recipe EVER! Okay Not Really, Just Eggs & Tomatoes

August 20, 2013

I don’t know what the love affair with eggs that all the cool Paleo people have is all about but they’re pretty tasty. I’ve cooked eggs in just about every way imaginable but some mornings there’s just nothing like some simple fried eggs except when you add tomatoes! I first did this over an open wood fire and it was exceptional but I was lazy this morning and wasn’t cooking anything else so I didn’t want to go starting a fire just for a few eggs and a couple tomatoes so I did this one over the stove, still good though. Enjoy!

3 Incredible Edible Eggs (clever huh? Preferably free range, clean fed hens, etc)

1 tomato

salt, pepper, garlic powder

coconut oil


Fry the eggs to your liking (I prefer over medium) in the melted coconut oil and season to taste, flip once. Once they’re flipped drop two slices of tomato in the skillet and get them nice and warm, seasoning to taste. Serve eggs over tomatoes. Couldn’t be simpler.


Eggs & Tomatoes

Eggs & Tomatoes


Tuna & Crab Salad in Avocado Cups

August 19, 2013

I have seen SOOOOOOOO many variations of this, most just tuna salad with avocado cups or crab salad in the same but you know what? Basically tossing in some mayo and onions for variety. However I’m a rebel, so I decided, “why not BOTH?!?” I know, totally living on the edge. Anyway, sometimes I like to have lunch and even more times I like to have tuna with my lunch and some days I even like a warm lunch so this is a win. Pretty much every step of this can be omitted or altered so have fun with it. Enjoy!


2 Avocados

1 can of tuna (in water, wild caught or whatever the cool thing is now)

1/2 cup of cubed lump crab meat

2 Tablespoons of mayo (homemade or Hellmans with Olive Oil)

Diced onions

Diced red, green, yellow peppers (yeah I know I have a problem)

Coconut oil

Garlic Powder

Salt & Pepper


Sautee the onions and peppers in the coconut oil until they’re tender but still crispy, toss in the tuna and crab meat just to warm them up a bit. In a mixing bowl spoon out the innards of the avocados, leaving the shells intact (I popped the shells in a toaster oven for a few minutes to warm them up) and add in the mayo, garlic powder, salt & pepper to taste. Once the tuna/crap/onion/pepper mix is ready add it into the bowl as well. Mix it all together, now here is where we might have a philosophical disagreement. Some people like to really mash up the avocados but I like to leave it a little chunky, again, I’m a rebel, do what you like. Anyway, once mixed to your liking scoop heaping spoonfuls into the, now toasted, avocado shells, top with paprika and enjoy. In case you’re wondering, yes, I had a lot of fun with this recipe.

Tuna, Crab, Avocado Salad

Tuna, Crab, Avocado Salad






Kielbasa & Sauerkraut Sauteed With Peppers & Onions

August 18, 2013

Dinner this evening was very good and easy. Enjoy.

When you’re buying kielbasa, or any kind of sausage really, try to know where the sausage comes from, buy local whenever possible. I’m not sure there are any real health benefits to buying stuff locally (though I’m sure some would argue) but it does make good common sense especially with stuff like sausage. There is just something about being able to point to a map and say “I’ve been there” when you’re eating, I dunno what it is. Anyway, I live in Ohio and lucky for us we are rich in sausage making ethnicities so finding great local sausages is usually pretty easy. The kielbasa I used in this dish was local and delicious, I hate sounding cliched but you could almost “taste” the freshness. Anyway….

1 kielbasa (about 1/2 lb or so)

1/2 each diced red, yellow and green peppers

1/4 diced onion

1 Tablespoon of coconut oil

1 Tablespoon garlic powder

2 – 1/2 cups natural/organic sauerkraut, drained

Cut up the 1/2 lb or so of kielbasa and start browning it in coconut oil. Once it is browned add in the tri-color peppers and onions and garlic powder. Once the onions and peppers are cooked down add in the sauerkraut and cook until the sauerkraut is done which should take less than five minutes or so. That’s it.


Kielbasa & Sauerkraut

Kielbasa & Sauerkraut


Taco Spinach Salad

August 18, 2013


1/2 pound of ground beef (grass fed, no antibiotic/hormones, all that jazz)
1 Tablespoon of chili powder
1 Tablespoon of cumin
1 cup of spinach
1 cup of diced tomatoes
1/2 cup of diced onions
1/2 cup of diced peppers (tri-color)
1/2 Tablespoon of cilantro
1 Tablespoon of coconut oil
1 Tablespoon of Wholly Guacamole or make your own

A little cheese if you can handle it. I can handle a very little of it so I added some to mine.

Toss the peppers and onions into a skillet with melted coconut oil and wait until the onions start to brown a little. Add in the ground beef, mashing it up into little bit along the way. Add in your seasoning and mix it thoroughly. When the meat is browned, drain the skillet, add in the tomatoes and cilantro. Serve over the spinach and top with the guacamole and cheese (optional). Enjoy.

Taco Salad

Taco Salad


Paleo (but tasty) Chocolate Banana Pancakes

August 18, 2013

I’m not a great pancake maker (my wife can attest to this) but I am learning (my tastebuds can attest to this) and this morning I wanted some pancakes. After figuring out I’m not actually allergic to bananas I have begun using them in all kinds of recipes, this is the yummiest of them so far though. Enjoy! 

1 banana (you can pre-mush it if that makes you feel better) 

3 eggs

2 Tablespoons coconut flour

1 Tablespoon caocao powder (I prefer raw organic) 

1 teaspoon Coconut sugar (optional I think but worth it)

1/4 teaspoon vanilla extract 

1/4 teaspoon maple syrup (this is also optional but I feel like it added…something)

1 Tablespoon of ground cinnamon (you can shrink this amount but I ❤ cinnamon) 

Mash, grind, mix all that junk together until you get a batter-like substance, then put some coconut oil on a hot griddle and a use a tablespoon of batter, cook until they’re brown or as done as you like them. I served with just a bit of coconut oil and a 1/2 teaspoon of maple syrup drizzled over them. I wouldn’t recommend eating this every day or anything but it is pretty high fiber and, mostly low carb (mostly anyway). Oh yeah don’t forget the bacon! 




Baby’s First Post, or Gluten Free Taco Bake

August 13, 2013

Before I get into the recipe, I thought I’d introduce myself since I’m definitely not the Billford. I’m a 20-something punk kid who should be eating all the junk he wants, not caring what he puts into his body, telling himself he’ll worry about it when he’s 30-something. And until a week ago, I was that kid. Despite being diagnosed with Crohn’s disease at 18, I generally chose to eat whatever I wanted regardless of how it made me feel. For a long time, my justification was that everything made me feel like crap, so why should I bother being picky? For nearly 5 years, I used that argument. My Crohn’s is more-or-less under control (and by that I mean I’m not on a steady decline towards a hospital bed anymore), but I still longed for the way I felt out of high school.

About a year ago, maybe two at this point because time all bleeds together, I watched billford begin a crazy ridiculous transformation based almost entirely on diet (at least at first). This guy who I thought was eating so much better than me somehow started eating even better, and I watched as his health problems melted away (maybe not completely, but I think even he would be hard pressed to say he still feels as bad as he did). And still, I kept telling myself that it didn’t matter what I ate, I was going to feel the same way, so why bother. “The doctor didn’t tell me to make any dietary changes so that means I don’t have to”. I had tons of variations of my excuses, and they were all just as bad.

A week ago today, something clicked in my head. I started reading about a diet I had looked at a long time ago called the Specific Carb Diet. I gave it little attention because, at the time, there was no science behind it. Just some crazy author writing a book. Then in 2011, the University of Massachusetts Medical Center did a study using a diet similar to the SCD. 100% (yes, all of them) of the patients on the diet had “significant improvement” in their symptoms, and the majority were able to decrease their medication. Out of nowhere, there was suddenly evidence that there was a diet for me. I did some more research, and later I realized that SCD is pretty similar to the paleo diet. And so Monday last week was my last “bad” day. I ate a big greasy wake’n’bacon from Melt (I didn’t touch my fries to make sure I could finish the whole sandwich) and Tuesday, I began the journey.

Here’s the tl;dr: I’m new to this gluten/dairy/whatever free diet that I’m making up for myself, and I’m already LONGING for the things I used to eat. (I will find gluten free noodles even if I have to make them myself) And so, my first “Well I **USED** to eat it, how can I make a healthier version” recipe. (NOTE: Gluten Free Bisquick is kinda… well its still not the healthiest thing. I found a couple recipes for alternatives I’ll try out and update).

SEASONING: Mix together all of these ingredients, set aside. This is equivalent to 1 packet of taco seasoning.

  • 1 tbs chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 to 1/4 tsp cayenne pepper
  • 1/4 tsp oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp salt (i used kosher salt)
  • 1 tsp black pepper

TACO MEAT: Brown 1lb ground sirloin (95% lean) in low sodium beef broth. Add garlic and chili powder. Drain. Add seasoning mixture and 1/4 to 1/2 cup of water until desired consistency.

BRING IT ALL TOGETHER: Grease an 8×8 pan or 9″ pie plate. Spoon or pour taco meat into pan. Top with 2 cups of shredded cheese (I recommend a mexican four cheese mix). Mix 1 cup milk or milk alternative (coconut milk FTW), 2 eggs, and 1/2 cup Gluten Free Bisquick until blended. Pour over the meat and cheese. Bake 25-30 minutes. Serve with tomatoes, salsa, sour cream or alternative, whatever you like with your tacos.

Tomorrow is Taco Tuesday at my house, and I plan to use this taco seasoning to make the meat. I might also try out some recipes for gluten free tortillas. We’ll see. Anyways, hopefully more exciting gluten free recipes to come. My goal is to make healthy versions of all of the crap I used to eat, and then grow into the “grown up” sorts of food people are supposed to eat. Wish me luck.