Healthy Inspirations

 This is my current favorite salad dressing! Thanks to Ashley at potluck for the recipe:                                                             INGREDIENTS    3/4 cup Olive Oil  1/2 cup Red Wine Vinegar  3 tsp Dijon Mustard 1 medium clove of fresh Garlic, minced 1.5 tsp Oregano 1.5 tsp Salt 1/2 tsp Pepper 3-5 Tbsp Sugar (or sweetener of your preference)               DIRECTIONS:  No blending necessary, just mix or shake all ingredients in a bottle or jar! My favorite combination of toppings for this dressing are the following:                                                  -Romaine & Spring Mix mixed togethe...

 I'm back! For those who are still here with me, I have felt re-inspired to start posting recipes. I love it for my own reference more than anything! But I also feel passionate about helping others make healthier choices, so if this can be helpful to you it brings me a lot of joy!  A few things: -I hope to eventually transfer to an actual website instead of a blog- so wish me luck on that as I start that process. :) -I will be posting all sorts of recipes, all gluten free, but certainly not all paleo -Health Update: It has been over 3 years since I posted, so I had yet another endoscopy since posting. It looked the same, and is stable. But unfortunately, last spring I was diagnosed with Hashimotos. Another autoimmune that means I have hypothyroidism. So, my pursuit in my health is not stopping anytime soon. I have tried a lot of different things in the past 9 months and I have experienced some healing in symptoms for which I'm thankful for. However, there's still lots of pr...

      Can you believe I've had this blog for 3 years? I know I'm not real consistent with publishing new content, but, that doesn't mean that I'm not continually cooking the Paleo way and trying new recipes. Cooking healthy meals for me and my family is definitely a hobby of mine. I also feel passionate with helping others eat well for their health- and that passion continues to grow and this is why! 2 weeks ago I just had my routine endoscopy done, which happens every 3 years. In 2013 I was diagnosed with atrophic gastritis at Mayo Clinic. Since then, I have found a GI Dr. in the Peoria area that does my endoscopies. In 2018, they said it looked so much better than 5 years before(I went awhile without one because of having my 2 boys), but there was one area of concern. But the biopsies came back fine.  Although he said with this gastritis diagnosis, that part of my stomach may need to be removed eventually.  His advice was "keep doing what you're doing." ...

  This  scone recipe  is one of my most recent   favorite   finds! They are so easy & quick to make. And oh so good with a cup of coffee! You can see for yourself, that these are not Paleo, but everything about them is except for the flour blend! (Oh, and there is powdered sugar in the frosting...) Ingredients: Scones: 2.5 cups Gluten Free All Purpose Flour, Bob's Red Mill 1 to 1 (I have only used this flour- I haven't tried any others. I'll get back to this if I do try another!) 1/2 cup coconut sugar 2 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp sea salt 6 Tablespoons Cold butter or chilled coconut oil or ghee 1 egg 3/4 cup canned coconut milk, full fat + 2 Tbsps for brusing 1 tsp vanilla extract Maple Icing: 1/4 cup maple syrup 1 Tbsp butter or coconut oil 1 cup confectioners sugar 1/4 tsp cinnamon Directions: 1)  Preheat oven to 400 degrees 2)  Put the flour, coconut sugar, baking powder, salt, cinnamon and nutmeg into a large bowl a...

        We just got done with a Whole 30 (ok actually it was more of a whole 21 for me :). This is a new recipe I tried and we all loved it. A perfect way to use up all of those garden veggies! And if you want to save on time, just grill the veggies & meat in a basket instead of spending hours threading them onto skewers! :) Ingredients: For the Steak Marinade: 2 Tbsp coconut aminos 2 Tbsp spicy brown or Dijon mustard 2 Tbsp avocado oil 1-2 cloves garlic, minced 1/2 tsp sea salt 1/2 tsp black pepper For the Kabobs: 1.5 lb steak of your choice (I use Sirloin) 1 red bell pepper 1 green bell pepper 1 zucchini 1 sweet onion 1 package baby bella mushrooms avocado oil, salt, pepper Directions: 1) In a medium bowl or ziplock bag, combine marinade ingredients. 2) Cut the steak in about 1.5" pieces, then add it to the marinade and move things around so all the meat is coated. Allow the steak to marinade for at least 2 hours (or overnight!). 3) Chop the veggies into simila...

It's been awhile since I've posted some new recipes! But don't worry, I have a list that I need to share with you.  First up, since it's squash and zucchini season- Zucchini Bread! This is so moist and sweet, and there's barely any sweetener in it besides some applesauce! This recipe comes from Downshiftology . I've made several of hers lately and have had good luck! Ingredients: Dry: 1.5 cups almond flour 1/2 cup tapioca flour 1/4 cup coconut flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt Wet: 3 eggs 1/2 cup applesauce 2 Tbsp maple syrup 1 Tbsp apple cider vinegar 1.5 cups grated zucchini Directions: 1) Preheat the oven to 350 degrees. 2) Add all of the dry ingredients to a mixing bowl and stir until combined. 3) In a separate bowl add the eggs, applesauce, maple syrup, & apple cider vinegar and whisk together. Squeeze the grated zucchini in a nut milk bag or kitchen towel to remove the access water. Then add the grated zucchini to the wet ingredients ...

         This is one of my go-to, easy, quick dinners- " Egg Roll in a Bowl ." Even my kiddos like it! (sorry, no picture again :) I typically double this, as the cabbage cooks down and it ends up not being very much! Ingredients: Stir Fry Sauce: 3 Tbsp coconut aminos 1 Tbsp rice wine vinegar (or apple cider vinegar) 1 Tbsp toasted sesame oil 1-2 tsp hot sauce Egg Roll Stir Fry: 1 Tbsp avocado oil 1 lb ground pork or beef 1 tsp minced garlic 1/2 tsp salt 1/2 tsp pepper 1 tsp dried ginger or 1 Tbsp fresh 1/2 head green cabbage (sliced into thin 1-2" strips) 1 cup shredded carrots (about 2 large carrots) 3 green onions (sliced thin, for garnish) sesame seeds, for garnish Spicy Mayo Sauce: 1/4 cup Mayo 1-2 tsp hot sauce Instructions:     1. Combine the stir fry sauce ingredients in a small bowl by whisking with a fork, and set aside.     2. Heat the avocado oil in a large skillet over medium heat until warm. Add the ground meat, garlic, sal...

         This is one of my favorite, easiest meals! It's great for company, too. Each time I've made it someone has commented on it. It's even Whole30 friendly, and can be either baked in the oven or grilled. I love this with roasted sweet potatoes-Yum yum! Whole30 Marinated Chicken Thighs from Just Jessie B. If you'd like to see a picture, click on the link. I did not take one. :) Ingredients: 1 1/2- 2lbs Chicken Thighs For the Marinade: 1/4 cup olive oil 2 Tbsp balsamic vinegar 2 Tbsp coconut aminos (or soy/tamari sauce if you prefer) 1 Tbsp citrus juice (lemon, lime, or orange) 1 tsp Dijon mustard 1 tsp minced garlic 1/2 tsp salt 1/2 tsp pepper 1/2 tsp onion powder pinch of red pepper flakes Directions: 1. Preheat the oven to 425 degrees. 2. Line a baking sheet with parchment paper or foil. 3. Add the marinade to a ziplock bag and swish around until mixed. Add the chicken thighs and let them sit for at least 30 minutes (the longer the better!) 4. Transfer th...

 Here I am, back from my blogging hiatus!  I have never stopped trying new recipes. I try something new on a weekly basis! However, so many of my favorites are from actual cookbooks, and since they're not on a blog I can't share them on the web.  BUT, I still do have lots to share with you! So let's start with one of my favorite desserts! Paleo Blondies  I found thanks to Pinterest. Ingredients: 2 cups Almond Flour 1/2 tsp salt 1/2 tsp baking soda 1/4 tsp baking powder 1/4 cup almond butter 2 Tbsp coconut oil, melted 1/4 cup coconut sugar 2 Tbsp honey or maple syrup 2 tsp vanilla extract 2-4 Tbsp almond milk 1/2 cup chocolate (chips, chunks, you choose) For the Filling: 1/4 cup Barney Butter Cocoa Coconut Almond Butter  OR regular Almond Butter (I've only used regular Almond Butter) 1 Tbsp cocoa Powder 1 Tbsp coconut oil 2 Tbsp honey or maple syrup     Directions: 1. Preheat your oven to 350 degrees. Grease a 9x5 loaf pan, set aside (I always use ...

Cilantro-Lime Chicken w/Avocado Salsa--This is one of our absolute favorites! And the fact that it's so easy makes it pretty great too! We love to pair rice or cauliflower rice with this.  Unfortunately I don't have a picture, but still wanted to share it.  This is from Joyful Healthy Eats . This would be paleo, and even whole 30 approved! Ingredients:  Cilantro-Lime Chicken: 1.5 lb boneless chicken breast 1/4 cup lime juice 2 Tbsps olive or avocado oil 1/4 cup fresh cilantro 1/2 tsp ground cumin 1/4 tsp salt Avocado Salsa: 4 avocados, diced 1/2 cup fresh cilantro, diced 3 Tbsps lime juice 1/2 Tbsp red wine vinegar 1/2 tsp red pepper flakes 1 garlic clove, minced salt to taste Directions: Step 1: In a ziplock bag, add lime juice, olive oil, fresh cilantro, cumin and salt.  Step 2: Add boneless skinless chicken breasts to the ziplock bag and marinate for a minimum of 15 minutes. I usually let it marinade for 1-2 hours. S...

It's been over a year since I've posted a new recipe! I'd say it's about time. But you know how you have seasons of your life when you just make your tried and true recipes over and over again, and other seasons when it's so much fun to try something new? Well, pregnancy for me has definitely brought cooking down a notch, that's for sure. We've had a lot of comfort food around here lately, and things I know are good and wouldn't make me nauseous. Anyway- that to say, I only have 3 weeks until my due date for #3. I have a few recipes to share with you that we love before baby girl makes her arrival, but I can't promise a consistent update of new recipes.  So- back to our recipe for today. Homemade Pizza! This Crispy Paleo Pizza Crust is the best I've ever made, and it gets the crispiest, as long as you roll it out thin. But even if it's thick, we still love it. So make it how you love it! We had a Friday night pizza night where ...

We're officially on our last day of the Whole 30, but I don't even have very many new recipes for you all! It was wonderful to go through my blog and have so many Whole 30 approved recipes I already knew that I loved. However, I did try a few new ones, so here is one! It does call for white potatoes, but try using the white sweet potatoes if you're avoiding regular! This one came from Real Food with Jessica . I wasn't going to type it up, however I changed the recipe up from the original, because it needed a little zip to it! As much as I did like this, I would say it's not "out of this world." Just a tasty healthy soup that I used my homemade bone broth, so I knew it was good for me! White Chicken Chili Ingredients: 2 Tbsps avocado oil 1 onion, diced 1 pound boneless skinless chicken thighs 16 oz. cauliflower rice (I used frozen) 2 medium or 1 large potatoes, peeled and chopped 1 clove garlic, minced 4 cups chicken broth 1/4 tsp black p...

Yum! I'm always looking for new breaded recipes to get chicken crispy! Here is another recipe from Real Food with Jessica. It's super easy too! All you need is a box of crackers, which is a fairly easy brand to find! And the ingredients are excellent and completely paleo! Paleo Crispy Baked Chicken Ingredients:  1/4 cup coconut flour 2 large eggs 1 box "Simple Mills Sundried Tomato Basil" crackers (about 3/4 cup crushed) (They have these at Kroger, but I just used the Simple Mills garlic ones from Costco instead of the Tomato Basil flavor) 1/4 cup almond flour 1.5 pounds boneless skinless chicken breasts 1/3 cup ghee Directions:       Step 1: Preheat the oven to 375 degrees and get out a 9x13 pan.        Step 2: Set up your work station; place the coconut flour in a small bowl, the eggs in another small bowl, and the crackers and almond flour in a medium bowl combined(stir to mix together). Beat the eggs.  ...

Yum, this is one of the best coffee cakes I've ever made. I made this awhile ago, but it looks even better now because I'm on the whole 30 right now! 😃 Thanks to Real Food with Jessica for this recipe ! I'm on a kick with her recipes.' Can you all do me a favor? If you make a recipe of mine, leave a comment and let me know your thoughts! I'd greatly appreciate it! :) Paleo Cinnamon Roll Coffee Cake Ingredients: Cinnamon Sugar Mixture- 1/4 cup coconut sugar 2 tsps cinnamon Coffee Cake - 3 cups almond flour 1/4 cup coconut flour 1/2 tsp baking soda 2 tsps baking powder 1/2 tsp salt 1/2 cup coconut oil room temperature 3/4 cup coconut sugar 3 eggs 1 tsp vanilla extract 1/2 cup almond extract 1 Tbsp coconut oil for after baking Glaze- (I did make this, but personally, I don't think it's worth the work, and makes it taste very coconuty. Plus it's hard to find coconut butter.)  1/4 cup coconut butter 2 Tbsps honey ...

I have a lot of healthy recipes coming your way, especially since we are starting a Whole 30 next week...  But first before that, I have to share these delicious bars I made for Christmas! Oh what a treat they were. You can also make these into actual round balls, but I chose the easy route and made them in a pan. The recipe once again come from Real Food with Jessica.  Paleo Buckeye Bars Ingredients:  1 cup cashew butter 1/2 cup honey 2 Tbsp ghee room temperature 1/4 cup almond flour 1/4 tsp salt (if nut butter isn't salted) 1-1.5 cups dairy free chocolate chips Bar Directions:          Step 1 : If making bars, line a 8x8 pan with wax paper.     Step 2: Melt the chocolate and pour half into the pan and let chill for 10 minutes or until hard. Press cashew butter mixture on top of hardened chocolate, spreading as evenly as possible and pour the remaining chocolate on top making sure to completely cover it. ...

Yum, we all loved this recipe, even the boys! This Paleo Lemon Butter Chicken is even Whole 30 approved as well, if you don't mind that there is Ghee in it! I used the skin-on chicken thighs from Costco. This recipe takes no time at all! Paleo Lemon Butter Chicken Ingredients: 8 chicken thighs, bone-in, skin-on 1 lemon, zested and juiced 3 Tbsps ghee 1/4 cup coconut cream 1/2 tsp garlic powder 1/2 tsp salt 2 Tbsp chopped fresh rosemary Directions:       Step 1: Preheat the oven to 375 degrees and place the chicken thighs skin side down in a 9x13 pan       Step 2: Sprinkle lightly with salt then flip over so the skin side is up. Set aside.       Step 3: In a medium saucepan, combine lemon zest and juice, ghee, coconut cream, garlic powder, salt, and rosemary.       Step 4: Stir over medium heat until everything is well combined.       Step 5: Pour the mixture over the thigh...

I know, it's been an extremely long time since I've posted. I haven't been trying out new recipes, because life has been busy. I love referring back to my blog for recipes though... it's like my own personal cook book. I have a few recipes to share coming up, but I can't promise what will come after that. :) We became a host family for "safe families" and have had extra kids off and on. Thus why the experimenting with new recipes went to a screeching hault. When they're around, I am making recipes that I know all the kids will eat well.  Anyway, to start off, I have a "Stuffed Pepper Soup" recipe. This is Whole 30, so whoever is participating in that during the month of January, here you go! This can either be made on the stovetop or in the Instant Pot. I made it on the stove, because can you believe it, I don't have an instant pot! This recipe was on a new site I found, and I have loved everything I've made from her! Real ...

These Cornbread Muffins are so delicious and moist! We pair these up with my Paleo Chili recipe. If you didn't see that in the prior post, click here.  The Cornbread Muffin recipe comes from Just Jessie B.  Cornbread Muffins Ingredients:  5 eggs 3/4 cup coconut milk (cashew or almond will work fine) 1/4 cup ghee, melted 1/4 cup honey 1 tsp apple cider vinegar 2 1/4 cups almond flour 1/4 cup coconut flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Directions:       Step 1: Preheat the oven to 350 degrees. Line a 12 cup muffin tin with parchment paper cups.       Step 2: In a large bowl, combine the wet ingredients (eggs, milk, melted ghee, honey, and apple cider vinegar) until smooth.     Step 3: In a separate bowl, mix the dry ingredients (almond flour, coconut flour, baking powder, baking soda, and salt).      Step 4: Add the dry ingredients to the wet slowly unti...

It's been awhile since a post has happened! So, I bring you two posts in one day, because the 2 recipes must be eaten together. :) I pair this Chili with my Cornbread Muffins. The first recipe is my own original, Paleo chili recipe... in the crockpot! You could probably do it in a pot as well, but I think one of things that makes it so good is that the flavors have time to cook together so long. This recipe does not have beans in it- which is a win for our family, because my boys don't eat those well anyway. We use sweet potatoes or butternut squash in place of the beans!  So we have added vegetables, and they're so soft my boys don't notice them. :)  Wendi's Crockpot Paleo Chili Ingredients: 1 pound ground hamburger (I don't ever brown mine) 28 oz tomato sauce 14.5oz diced tomatoes (I use the fire roasted ones- adds so much flavor and is key to this recipe I think!) 2 cloves garlic, minced 1 Tbsp paprika 1 Tbsp chili powder 2 tsp ground cu...

Yum, Yum! This recipe is so delicious and so easy! I found this one via Pinterest, and wasn't disappointed at all, and it's Paleo! I used the skin-on, bone-in, chicken thighs from Costco. I paired the chicken with roasted brussel sprouts with balsamic vinegar drizzled on top.  Maple Garlic Glazed Chicken Ingredients: 6 bone-in skin-on chicken thighs 1/4 cup maple syrup 2 Tbsps coconut aminos (or soy/tamari sauce) 1 Tbsp apple cider vinegar 1 Tbsp finely minced garlic 1 Tbsp finely grated fresh ginger* 1/2 tsp ground pepper Directions: Whisk together all marinade ingredients. Put the chicken in a freezer bag or a marinating container and pour the marinade over. Turn to coat well. Refrigerate for at least 2 hours or overnight.  Preheat oven to 375 degrees. Line a baking sheet with foil and lightly coat with oil to prevent sticking. Place the chicken parts skin side down on the foil. Bake for 25 minutes. Remove from oven and carefully turn chicken o...