Holiday entertaining… KA-POW in 3 easy steps.

Posted in 21DSD, Snacks

Three of my favorite things, smoked meat, plantain chips and wasabi nori sheets. Wrapped all into one.  Don’t let this one limit you – it is the perfect combo of crunchy spicy and savory.

You can use any chip you like! I love Trader Joe’s plantain chips.

You can use any smoked meat you like – I used Pederson’s Smoked Jalapeño.

And any nori sheets you like, plain, or wasabi – I like the kick of the wasabi – Trader Joe’s brand as well!

Bust open your chips and nori sheets, lay the sheets down, a chip and a slice of the smoked meat of your choice and voila!! I love to always have these on hand, the perfect snack, separately or together in this combo!

Entertaining can’t get any easier than this!!

Pecan-Umpkin Pie. Yessssss…..Guiltless

Posted in Baking with Di, Homemade, Sweet Treats

Ok – so check it out. . Enter the holidays… if your family is anything like mine – you will definitely be at the house with a mountain of treats after the big meal. Pretty sure the term – save room for dessert does not nearly apply on a day like Thanksgiving or Christmas.  Glutaneous a synonym of Gelatinous.. I’m saying it again. gelatinous.. like your butt will end up if you eat all the treats you see. Eating one of each dessert doesn’t count and will for sure put you into food coma plus the rolls around your hips and butt.

Top two pies for the holidays are Pecan and Pumpkin. Why not put them both together?  Which is why I created the Pecan-Umpkin Pie. Genius.

This is based off my 7 Ingredient Pumpkin Pie.

You’ll want to make that, have the crust, the filling, and then the pecan pie topping in a third bowl.

You’ll need coconut flakes, coconut flour, pecans, maple syrup, or mapeliene (a faux maple flavoring – I used this in conjunction with agave) and cinnamon. Yup – that’s it.

Pecan-Umpkin Pie. Yessssss…..Guiltless
Topping to 7 Ingredient Pumpkin Pie


Pecan Pie topping.
  • 1-1/2 cups coconut flakes
  • 2-1/2 cups pecans (reserve ½ a cup)
  • ¼ cup of maple syrup or other sweetener of choice
  • 1 tsp of Mapeleine (optional)
  • ¼ cup coconut flour
  • 2 tsp cinnamon
  • BAM – that’s it.

  1. Place the coconut flakes and ½ cup of pecans in the food processor, blend til butter consistency. Blend in the sugar.
  2. Place ingredients in bowl, mix in cinnamon.
  3. In the food processor, coarsely chop the pecans.
  4. Place chopped pecans in the bowl with the butter – then add the coconut flour.
  5. Make pumpkin pie per directions. Bake for 15 minutes, add on the pecan pie topping continue baking for another 15-20 minutes or until center does not jiggle gelatinously. : )

7 ingredient Grain and Gluten free Pumpkin Pie

Posted in Baking with Di, Homemade, Sweet Treats

Listen up folks – Pumpkin pie needs to be easy, simple and tasty.

7 ingredients or less and BAM – get to it :)

This can be made with the following  - your shopping list (double recipe/single recipe) -

1. Eggs (6/3)

2. Pumpkin puree (2 – 15 oz cans of Farmers Market Organic Pumpkin/ 1 – 15 oz can)

3. Arrowroot Powder(optional since the eggs should solidify it) skip if you don’t have (2 Tbsp/ 1 Tbsp) this is a free ingredient : )

4. Ground almond (2 cups/1cup)

5. coconut oil (1/4 cup/ 2 Tbsp)

6. coconut milk (1- 15oz can/ 1/2 can)

7. Coconut sugar (1 – 1 and a 1/2 cups/ 1/2 to 2/3 cup)

8. Pumpkin pie spice – The true #7 : ) (4-6 Tbsp/2-3 Tbsp)

Cinnamon for the crust – OPTIONAL. as well as 1 Tbsp of agave or other sweetener for the crust. – again – optional.

NOTICE: that the sugar is not way out of whack – pretty sure these taste darn good without the crazy use of OUTRAGEOUS amounts of sugar. Yes… nod your head. Just because it’s thanksgiving and this is a PALEO-ified treat – does not give you permission to jump off the deep end. We are doing damage control here. I suggest you sneak these to your families glutaneous (GLUE- TAIN -E-US) – yes, I made that word up – kinda like gelatinous.. like the gelatinous your ass will get when you gorge on turkey day. The muffin cups were me being thoughtful and helping you on portion control . Have one – maybe two… 3 and you push it. But that’s way better than grandma’s shockingly sweet pecan pie. And speaking of Pecan pie, you can check out my Pecan-umpkin 2-in-1 pie. This recipe with a fun twist. Hold onto your hats. Its a good one!


You will thank me laters.


Love ya!

7 ingredient Grain and Gluten free Pumpkin Pie


Quick and easy gluten free pumpkin pie. Keep in mind this is the doubled version – halve everything. I heart pumpkin pie.
  • For the crust:
  • Ground almond – 2 cups
  • Coconut oil – ¼ cup
  • Cinnamon – 1 tsp – optional
  • Honey/Agave or other sweetener – 1 Tbsp – optional
  • For the filling:
  • Eggs – 6
  • Pumpkin – 2 – 15oz cans
  • Coconut milk – 1 15 oz can
  • Arrowroot powder – optional
  • Pumpkin pie spice 4-6 Tbsp
  • Coconut sugar – 1 – 1 and ½ cups (I used 1 cup)

  1. Mix all crust ingredients together – melt the coconut oil – obviously :)
  2. For the filling – blend the first three ingredients together then incorporate the dry using a hand mixer – or really use that elbow grease if you’re doing it by hand : )
  3. Preheat oven to 350
  4. Use a little less than 1 Tbsp of the crust and place in a silicone muffin cups – you can do this on the bottom of any pan that you want – just put the filling to ¼ inch thick and no more. I’ve done this with a loaf pan and it just took a little longer to bake. Push down with a round device or the utensil of your choice.
  5. Next pour the filling in.
  6. Bake for 25-30 minutes until the center does not jiggle. : )



Muffins on Business in Boston and Cali [AHS12 and the Crossfit Games] Part 1

Posted in On the GO

What a summer! Things are about to BL.OW. Oh Oh Oh OH OHHH… cue Ke$ha..and …DANCE…

*Sigh*, I know but sometimes random songs just pop into your head. I’m about to give you the quick and dirty recap on the muffin business that you SO missed out on.

The muffin got around pretty fast, but only in Boston at the Ancestral Health Symposium at Harvard. It was highly requested there… I cannot tell you how much George loved it.

Especially in his “rare form” state. It was a big hit amongst everyone else as well. It was too hot at the Crossfit games, therefore, it was on muffin hiatus. Too much heat and too much wonderful competion with all the new fancy paleo(ish) bars. My review on those in another post.

Since AHS was the last, most significant event. I’m going to theme this post according to my favorite presentation at AHS. Dr. Gray, I love you.

His presentation on the social and emotional competencies that play provides children was BY far my favorite, and most eye opening (to society) presentation there. Of course I learned other things, but I’ll be damned if I remember them all. Trust me, I’ll be watching the YouTube videos again, of all the presentations I went to. Check out Peter Gray’s research. He really is on point. Community is the true beginnings of how our behaviors are fostered, and our society has much to learn about that.

Going to things like AHS, for me is much like watching a movie over and over again because you literally can’t remember the little parts, but you know the concept. Like the movie Memento – Concept remembered; pieces of the story forgotten. There were so many profound and A-HA moments, I was like a nerdy little child, eagerly absorbing as much info as I could, but forgetting it all in about t-minus two seconds. All I wanted to do was PLAY. But in all seriousness, AHS in my perspective regarded, hmm.. how can I do my part to help people? wish more people would just learn to EXPLORE different possibilities, LEARN how to make decisions for themselves by EVALUATING their options.

That said. I’m going to sum up AHS from the eyes of a child. Top ten style.

Continue reading

A little early for SOUP?! never. An experiment.

Posted in Main Noms

So, somehow my roommate ended up with a lovely celery root.. she thinked it LOOKED cool… and, decide to buy it.

Obviously, it was now up to me on how to use said celery root. She had zero clue, so – I decided to look to the internets, where my ADD brain put together a pretty simple and easy to follow recipe.

Ended up that she doctored it up in the end… I was pissed about the chicken bullion, but I put my recommendations as to what I would cut out in the future for those with a less sweeter soup palate.

True in the paleo food blogger world, half the stuff we make doesn’t end up out on our sites. This is actually really good soup, Summer was just surprised by the sweetness of it.

I’ll name it after her, Sweet Enough Summer Soup!

Check. It. Out.

Sweet Enough Summer Soup


Carrot and apple infused celery root soup. This one ended up in the hands of Summer. I let her do some of my finishing work, so check out the notes!
  • 2 Tbsp Ghee
  • 1 leek
  • 1 medium onion
  • 1 celery root
  • 4 large carrots
  • 2 (pink lady) apples
  • ¼ cup diced parsley
  • 1 quart chicken stock
  • Salt and pepper to taste
  • ½ to 1 can coconut or goats milk (optional)

  1. Dice leek finely
  2. Chop onion into medium ish pieces
  3. Cube celery root
  4. Chop carrots into chunks
  5. Chop apples into large chunks
  6. Melt ghee into a large and deep soup pot on medium low, add in onions and leek. Simmer til soft but not brown yet.
  7. Add in carrots, celery root, and apple and continue to cook for 5 minutes.
  8. Add the quart of chicken stock.
  9. Let simmer on medium low heat, covered for approximately 30 minutes.
  10. Once carrots are fork tender, transfer portions of the soup mixture to a blender or food processor. Add in coconut or goats milk at this stage.
  11. Garnish with parsley.

Thanks to Mark’s Daily Apple for the basis of this recipe. Used less water, no celery and not as much butter. :) May try with dash of cinnamon next time! For a more savory version, we added: add, ¼ tsp garlic salt, dash salt, ¼ tsp chicken boullion (roommate did not realize bouillon was not paleo) Only added ½ can of goats milk. For a less sweet taste, add only 1 carrot and ½ apple. The soup ended up way too sweet for Summer :) I thought it was excellent.