Fluffy Almond Flour Pancakes – The Nourishing Home

almond-flour-pancakesMade these and they were delightfully fluffy and delicious! Definitely our go-to Paleo pancake recipe.
She suggests a faster, or better, way to make these in her recipe, and that is what I followed. They came out just as she described!

Fluffy Little Almond Flour Pancakes (GF, DF Option)

Yield: 20 silver dollar size pancakes

  • 1 1/2 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 large pastured eggs, room temperature
  • 1/4 cup pure coconut milk
  • 1 tbsp unsalted butter (or coconut oil), melted
  • 1 tbsp honey (or maple syrup)
  • 1 tsp pure vanilla extract
  • 1/4 tsp apple cider vinegar


UPDATE: I am excited to share a faster and easier way to make these delicious fluffy pancakes by using your blender. This method is what I recommend in my cookbook, Everyday Grain-Free Baking. It not only saves a lot of time (and dishes), but we’ve also discovered that the pancakes are just as fluffy, yet with a much lighter flavor and texture. Here are the updated instructions:
    1. Preheat griddle over medium heat.
    2. Place all of the liquid ingredients into your blender, then place all of the dry ingredients on top. Cover and blend on low to start, then increase to high and blend at least 1 full minute.
    3. Please note: The batter will be very thick like a thick cake batter. If it is too thick for your liking, a simple option to correct the consistency is to simply add an additional tablespoon of coconut milk to the batter one tablespoon at a time, blending thoroughly before adding another tablespoon, until the desired consistency of batter is reached. Adding extra milk may make the pancakes a bit thinner (depending upon how much extra milk is added), but it should not dramatically impact the flavor.
    4. Grease preheated griddle with butter (or coconut oil).
    5. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
    6. Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
    7. Carefully flip and cook another few minutes until done, but not over-browned.
    8. Serve hot off the griddle with cultured butter, pure maple syrup and a medley of fresh berries.
Original Instructions for Preparing: For those who would like to follow the original instructions, I’ve left them intact below.
  1. In a small bowl combine the blanched almond flour, baking soda and salt.
  2. Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
  3. Place the egg yolks in a large bowl and whisk in the melted butter (or coconut oil). (Be sure the melted butter/oil has cooled to touch before adding, otherwise you may end up with some cooked egg-yolk bits.) Next, whisk in the milk, maple syrup, vanilla and apple cider vinegar.
  4. Then, add the dry mixture to the egg yolk mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter.
  5. Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
  6. Then, use the whisk to fold the whipped egg whites into the batter; by gently turning the batter over and over again, until well combined. If batter is too thick, see step 3 above. To cook, follow steps 4-8 above.


Fabulous Fruity Pancakes: To make fabulous fruity pancakes, do not add fruit directly into the pancake batter. Instead, once you ladle out the batter onto the hot griddle, add a small amount of fresh whole blueberries (or other diced fruit of your choice) to the top of each pancake prior to flipping. This ensures that the pancakes cook through evenly. It’s also best to use fresh fruit, since frozen fruit tends to be excessively moist and may result in a soggy pancake.

*For best results, be sure to use full fat coconut milk, not “lite” coconut milk, or coconut milk beverages. (Natural Value canned unsweetened coconut milk is BPA-free and does not contain guar guar gum or other fillers.)

Time Saving Tip: Make a double batch and allow extra pancakes to cool on wire rack. Then place cooled pancakes on baking sheets and place baking sheets in freezer. Once pancakes are frozen, remove from baking sheet and place frozen pancakes in freezer-safe container. Store in freezer for up to one month. No need to thaw, simply reheat frozen pancakes in toaster oven (at 275 degrees) for a quick, healthy breakfast.

Link to original source: http://thenourishinghome.com/2012/05/fluffy-little-almond-flour-pancakes/


Peanut Butter Chocolate Chip Cookies





















I found this recipe online and thought it was too good to be true, but she is telling you the truth – these things are easy and AMAZING!

 Author: Detoxinista.com
  • Prep time:  10 mins
  • Cook time:  10 mins
  • Total time:  20 mins
Serves: 24
 Grain-free and naturally sweetened, these are the best peanut butter cookies I’ve ever tasted. Sure to be a crowd-pleaser!



  • 1 cup creamy peanut butter, unsalted (preferably organic)
  • ⅓ cup honey (*see note below to reduce sugar content)
  • 1 whole egg, or a flax egg
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup chocolate chips
  1. Preheat your oven to 350F. In a medium bowl, mix together the first five ingredients until a thick, gooey batter forms, then fold in the chocolate chips.
  2. Using a tablespoon, or cookie scoop, drop batter onto a baking sheet lined with a Silpat, or parchment paper. This dough is much stickier than traditional cookie dough, but don’t worry, it’ll turn out just right.
  3. Bake for 8-10 minutes at 350F, turning the pan half-way through the baking time so that the cookies brown evenly.
  4. Once the cookies are lightly browned, remove the pan from the oven, and allow the cookies to rest on the baking sheet for 10 minutes. They will firm-up as they rest, so this step is important!
  5. Once the cookies are cool, and firm enough to handle, use a spatula to transfer them to a wire cooling rack to cool completely.
  6. Serve at room temperature, with your favorite beverage, or chill in the freezer for a cold, chewy treat!
To reduce sugar content, I’ve successfully made these cookies using only ¼ cup of honey, plus a dropperful of NuNaturals liquid stevia (about 12 drops). Feel free to play around with different ratios, to suit your tastes and needs!

Charred Broccoli

This is an oldie, but goodie from our family favorites! Paleo Comfort Foods introduced me to a new and crunchy kind of broccoli that I can really enjoy, rather than endure. I don’t personally like broccoli raw or steamed – I’m a picky eater. However, when it’s salty and charred on a few sides, it’s […]

Sun-dried Tomato Chicken Bake


Props to Everyday Paleo for this delightful and delicious chicken dish that hits the “I WANT ITALIAN FOOD” craving! It is quick to prep and smells heavenly as it cooks too. The whole family agrees – it’s a serious keeper and is going into our dinner rotation immediately! I hope you enjoy it!

The words that best describe this dish are KILLER AWESOME!!!


2 lbs boneless skinless chicken breasts cut in half (I used the organic free range chicken breast tenders from Trader Joe’s)
8.5oz jar of julliane cut sun dried tomatoes
8 garlic cloves, sliced thin
2 tablespoons dried basil
Sea salt and black pepper to taste


Preheat oven to 375. Place the chicken breasts in a large glass baking dish.  Sprinkle with the dry spices and mix well.  Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish.  Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.

Paleo Snickerdoodles



My family loves my chocolate chip cookies, the Paleo ones of course, but tonight we needed something NEW! We decided to do a Paleo snickerdoodle recipe search, since it’s my hubby’s favorite cookie. After searching for a recipe, we chose one from urbanposer.blogspot.com because of it’s simplicity- AND the pics made them look fantastic too!

After making the original recipe, and then experimenting, we decided to make some adjustments. We added cream of tartar and some of the cinnamon sugar mixture to the dough, as well as some other changes. After fine tuning it, I am pleased with the recipe below!

It makes approximately 18-20 cookies. Hope you enjoy another wonderful Paleo substitute to a traditional favorite!


2 cups/200g/7oz blanched, fine ground almond flourDSC_0096
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/3 cup melted coconut oil
1/4 cup pure maple syrup (my favorite Paleo sweetener for this recipe)
11/2 tablespoons vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon coconut sugar
1 teaspoon cream of tartar

Cinnamon coating:
2 teaspoons coconut sugar
1 teaspoon ground cinnamon


Preheat the over to 350 degrees F and line and grease or line a baking sheet with parchment paper.

In a medium sized bowl, combine dry ingredients; mix together well. In a separate bowl, mix together the oil, maple syrup and vanilla. Add the wet ingredients to the almond flour mixture and mix till combined. Let rest for a few minutes. It will thicken up some but may still be sticky.

Combine the coconut sugar crystals and the ground cinnamon in a small bowl.

With clean hands (so the dough sent stick) use a rounded tablespoon, scoop out the dough, then gently form into a ball. Roll in, or sprinkle all sides with, the cinnamon mixture. Place the balls of cookie dough on a parchment lined baking sheet, about 3 inches apart.

Gently flatten each cookie using the bottom of a large measuring cup, or jar. Dip the bottom of the jar in some of the sugar & spice mixture to help keep the cookie from sticking to the measuring cup, or jar.

Bake in a 350 degree oven for 7-8 minutes. Leave cookies on the cookie sheet while cooling. They may seem under-baked at first, but they will firm up to just the right texture as they cool.

*Most of the verbage used here is from the original recipe.







Beanless Paleo Chili


Hi all! I have a whole bunch of elk since my hubby’s hunting success this Fall. I have been subbing our ground elk for recipes where I use ground beef. However, I have never made a really good chili, regardless of meat choice. Well the time came this past week, where we needed to bring chili and so I simply “googled” elk chili and found this recipe. It was delicious as soon as I browned the meat and combined the remaining ingredients!You should’ve seen the look on my friend, Kristi’s, face when after two servings I told her it was elk she was eating! Hilarious! She said she normally can always tell it’s elk, but there was no “gamey-ness” to it. Even though she was weirded out, she went back for more. I omitted the sweetener and the kidney beans, from the original recipe, to make it Paleo (and we did not feel it was needed).

Another important aspect, it took me literally 15 minutes to make the finished product. Of course it tastes better the longer it simmers, but yummy right off the bat!

I recommend this recipe with ground beef as well! Hope you enjoy!


  • 2 pounds ground elk or beef
  • 2 large yellow onions, diced
  • 2 (10 ounce) cans tomato sauce (I used 1 29 oz. can)
  • 1 (14.5 ounce) can Italian-style stewed tomatoes
  • 1 (4 ounce) can diced green chiles
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease.
  2. Pour the tomato sauce, stewed tomatoes, and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, and oregano. *Cover, and simmer over low heat for at least one hour.

*I did this by putting the chili  in my  crockpot on low.


Dad’s Pork Chops by Everyday Paleo

Courtesy of Everyday Paleo

Courtesy of Everyday Paleo

Hi all! Here at the farm, we have been eating a lot of our own animals. Yeah, caveman-style literally! The bunnies were fun at first, but we got them too late in the game I am afraid. Never wanting to be touched and shredding skin when a contact is made,  they met their demise. The budget is tight and we also have chickens, sheep, and dogs, and so buying them food endlessly had to cease. Brandon, my husband and hunter, says they taste like chicken. I wouldn’t know because I was too traumatized to digest them.

With our chickens, we are down from 20+ hens to 10. With winter, we haven’t received many eggs and we had a lot of older gals in the pen and so some had to become dinner. I give my husband credit because killing an animal you’ve raised is so much harder than shooting one in the hunting field. And he did that too!

In November, he shot a cow elk and we have been eating meat from that, as well. So since I have no pigs on the premises, I have been dying for some pork chops! I used this recipe a long time ago and revisited it this evening for an enjoyable meal. Hope you enjoy it too!

Dad’s Pork Chops

4 pork chops, 1/4-inch thick

Salt and pepper, to taste

½ cup Dijon mustard

1 teaspoon mustard powder

1 teaspoon dried french thyme

1 teaspoon crushed garlic

1 tablespoon coconut oil

Preheat oven to 425°F. Season pork chops lightly with salt and pepper. In a small bowl, combine mustard, mustard powder, French thyme, and garlic; mix well and spread evenly over both sides of the chops. Heat the oil in a large skillet over medium-high. Add the chops and brown for 2 minutes per side. Transfer your skillet to the oven and cook for an additional 5-8 minutes, until no longer pink and cooked through.

Link to the recipe source: http://everydaypaleo.com/dads-pork-chops/

Microwave Coffee Mug Cake

micro cake

So, first off, and apology for my second hiatus! (If you are not interested, please skip down to bottom for recipe.)

Life has thrown me some curve balls!  I am sure you can relate! When last I posted, I was watching my friend’s two adorable little boys (ages 2 & 4), making three round trips to my kids’ school (25 minutes away) each day, and living life with one good arm. And now we moved and live in a old schoolhouse 25 minutes south and are enjoying playing “farm”!

“So why did you buy a new house and move Jamie?”, you might ask if you know me closely. And there within lies one of my many excuses to blog silence. I am going to go into further detail about our new casa/farm/ranchita, but let me first remind you that, just like the blog title, my family and I are all about living outside of the ordinary. Living in front of God in a way that is bold and basic at the same time.

Ok, so to catch you up, as quickly as possible so you can get to the awesome recipe I tried last night, I am going to do a recap. Because truly some of the choices we make cause people to scratch their heads. I can hear my husband, now, saying, “Jamie, talk in bullet form!” A romantic gesture, I know, but I am not making this stuff up!

Ok, so in “bullet form”, here we go:

  • Decided to live outside ordinary & stay home and quit my job almost two years ago.
  • Decided to live outside ordinary & sell the completely remodeled larger house, in a fabulous suburban neighborhood, to save money. *We gutted and had been remodeling for 6 years and sold it just as soon as the renovations were finished, or rather, finished the renovations so we could put it on the market. Definitely outside ordinary! P.S. The house sold quickly and gave us more than expected.
  • Decided live outside ordinary & move into our rental property that was vacant and needed some TLC. *The change in the house and neighborhood was huge for us.
  • Decided to live outside ordinary & stay true to Dave Ramsey’s principles and throw extra money toward the mortgage and chip away at our singular item of debt.
  • Decided to live outside ordinary & try our best to stay long enough to pay off the home. *This is where we found a problem.
  • Realized we were trying to fit a round peg into a square hole. On and off, with no hurry, we browsed around online and around the county looking for what would be a good fit and a true fantasy: A home on one acre, with less than 2000 sq. feet, no basement, mature trees, great character, not too close to neighbors, & not requiring much more than what were putting towards the rental house.  In Utah County, these attributes are hard to come by – like finding a needle in a hay stack. And wanting no basement alone, puts us in the “You’re crazy!” category. But we thought, “Man, this with complete the trifecta and people will really think we are nuts!”
  • On a Friday night, we decided to go see a house we saw posted online, not thinking anything of it. Needless to say, the early 1900’s schoolhouse fit the fantasy list and was in a fabulous setting and seduced my husband and children. I was a little apprehensive, but really felt their unity was a huge indicator that this was the house for us.
  • Shortly after, we made an offer that was accepted and we spruced up our rental property and sold it shortly after, again, for way more than expected or listed. Gosh, God is so good!
  • So we moved 25 minutes further away in late April and I spent the rest of the month getting up earlier, driving 30 minutes away to get those adorable boys, and going to and fro my kids at school for the last month of the school year. It was crazy!
  • Now, school is out, summer is in, and we are loving it!!! Smaller 3 bedroom 1.5 bath home, garage, shed, pole barn, hay shed, two sheep, 2 rabbits, 10 chickens (we had those already), and two dogs (we had those already too), all on 1.13 acres. I am painting and planting and slowing down my “get it done” attitude and incorporating a bit more relaxation into my life. We were looking for greater simplicity and a slower pace, and where we are is just the ticket! Farm life rocks!

So I am here, trying new recipes, reconnecting, and now gaining use of my crappy right arm! So excited!

Now for the recipe…

My family was really wanting dessert last night and I had very little ingredients, but I did have these items in stock. It was quick, delicious, and microwaveable!

Microwave Coffee Cake in a Mug

by PaleOMG

Prep time:  3 mins
Cook time:  3 mins
Total time:  6 mins
Serves: 1 *I did this four times for each of us.


For the cake
  • 1 tablespoon grass fed butter, melted -I used Kerrygold butter (you could coconut oil as well) (I used coconut oil)
  • 1 heaping tablespoon coconut sugar (I used agave)
  • 1 tablespoon applesauce
  • 1 teaspoon vanilla extract
  • 1 egg, whisked
  • 2 tablespoons almond flour/meal
  • 1 tablespoon coconut flour
  • ¼ teaspoon cinnamon
  • pinch of salt
For the topping
  • 2 tablespoons grass fed butter, at room temperature or slightly cold (I used coconut oil)
  • 1 tablespoon almond flour/meal
  • 1 tablespoon coconut sugar
  • ¼ teaspoon cinnamon
For the whipped cream
  • 1 (7 ounce) can of full fat coconut milk, stored in fridge overnight (I used Thai kitchen)
  • ½ teaspoon maple syrup


  1. Mix all cake ingredients in a mug and mix well.
  2. Place all topping ingredients in a bowl and use your hands to pinch the ingredients together.
  3. Add topping ingredients on top of cake ingredients. Place in microwave and cook for 3 minutes. Let sit to slightly cool.
  4. While the cake is cooking, place the solid cream that has hardened at the top of the can in a bowl and whisk together with maple syrup.
  5. Top cake with whipped cream. Eat up. Amazing. Truly amazing.

Link to the recipe source: http://paleomg.com/microwave-coffee-cake-in-a-mug/

Paleo Meal Plans by eMeals

I just heard about this from a friend and wanted to spread the love!

Meal planning saves money and time, and having someone do the work for you can do the same! You can customize which meals you would like plans for and even designate how many people you will be feeding – sounds brilliant! The prices seem very reasonable and well worth your time investigating!

Screen Shot 2013-02-27 at 1.35.55 PM


Shredded Tex-Mex Crock-Pot Chicken


I tried this recipe tonight and really enjoyed it! It was easy to prepare, smelled great, and of course, it’s a crockpot recipe! It brought some warmth into our winter day and made me long for summertime! Enjoy!

Here is the link to the recipe source: http://www.goodlifeeats.com/2010/09/crock-pot-mexican-chicken.html


4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 limes
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil


Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.

Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top.

Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken. (This is me, Jamie! I would add additional salt to the finished product before serving, and some pepper too.)

For fast and easy soft tacos, add this chicken to taco sized flour tortillas with shredded lettuce, avocado, tomato, cilantro, red onion, and cheese (I like cheddar, pepper jack, or feta best). Add a dollop of sour cream and salsa, too, if you like.

Her Kitchen Tips: To easily juice the lime, roll it on the counter top a few times like you are kneading it. Then slice in half and squeeze. Or use a hand juicer. My favorite is the Pampered Chef Citrus Press.

Recipe Note: You could also prepare this recipe in a pressure cooker. Cook for about 20-30 minutes on high pressure if chicken is thawed, 40-45 minutes if chicken is frozen.


The onion garlic mixture when done


Teriyaki Chicken – Paleo Chinese Takeout


I love finding Paleo substitutes that meet those cravings we all have for classic favorites such as lasagna, meatloaf, and in this case, chinese food! This recipe is another winner from my mom and is, again, a family favorite turned Paleo. Thanks Mom!


– 6 large skinless, boneless chicken thighs, each cut into bite size pieces
– 1/2 teaspoon kosher salt
– 1 Tablespoon Olive oil
– 3 garlic cloves, peeled each cut lengthwise in half

– 2 tablespoons maple syrup, or agave syrup
– 2 tablespoon balsamic vinegar
– 2 tablespoons tamari sauce

*I used 8 thighs, so I doubled the amount of sauce.


1) Trim fat from the thighs and then salt the chicken.
2) In nonstick 12″ skillet, heat oil over medium heat until very hot. Add chicken thighs and garlic and stir together, turn heat down to low cover and cook for 20 mins., turning chicken once halfway through cooking time.
3) Stir togehter, maple syrup or agave, balsamic vinegar and tamari sauce. When chicken is done, pour mixture over chicken, toss to coat all pieces.
4) Cook uncovered for about 2 mins. to combine flavors.

I recommend serving with charred/oven-roasted broccoli, as shown here. If you are a fan of orange chicken or teriyaki chicken, this is such a healthier version and its deliciously Paleo!




oven-roasted broccoli

Pan-fried Sweet Potatoes – Kid Favorite!


This is a great veggie to add to the dinner table, especially if there are children present! We have two kids and we feed them Paleo. A few weeks ago, I threw these sweet potatoes together, on the fly, and they were a huge hit with my kids and have since become a staple side dish!

Recently, I made a melody using various yams, as well as actual sweet potatoes, and I love them even more – it also looks prettier too!

– Coconut oil
– Kosher or sea salt
– Pepper
– Your choice of yams & sweet potatoes

1) Add a large dollop of coconut oil to your skillet, and begin heating it up, while you dice your potatoes.
2) When oil is nice and hot, add your potatoes and coat them in the oil.
3) Fry them well, adding oil as needed. Season with salt and pepper to your liking. Make sure they are nice and crispy on the outside. Enjoy!


The ULTIMATE Paleo Chocolate Chip Recipe




Who says Paleo has to be boring or stripped of treats and indulgences?

In moderation, all with some modifications, so many favorites can be enjoyed! After experimenting and taste testing, our family believes we have the most awesome chocolate chip cookie recipe out there! It has become a household staple for most friends and has endured some of the toughest NEVER GONNA GO PALEO critics, and yet even they love them!

This recipe originated from the Paleo Plan website, and has since evolved and is reflected below. I hope you enjoy every delicious morsel of goodness!

Continue reading

Chocolate Cookie Cupcakes with Choco Glaze

Juli’s PaleOMG Creation

You know those Fall days that are just begging you to sit down with a hot coffee (or cocoa) and a warm, baked treat, relax, and snuggle up in a blanket and just enjoy the beauty of the outdoors?! I look forward to these wonderful days all year! And definitely more than the snow to come here in Utah!

Anyway, on one of these nights, as my family was preparing to carve pumpkins, we baked this recipe by Juli (www.paleomg.com). I actually feel kinda bad I don’t post more recipes from other people, but I just love so much of what she puts out! (Does that sound wrong?)

To us, this recipe is basically a cupcake version of chocolate chip cookies with a chocolate glaze on top! And it has great consistency and bounce and is perfectly sweet!

Link to recipe source: http://paleomg.com/chocolate-chip-cupcakes-chocolate-glaze/

Sage Meatballs/Burgers with Balsamic Bacon Chutney


Well, I am busy preparing for another shoulder surgery and I am trying to cook some meals and freeze them, so that my hubby has an easier time working, training, as well as caring for the kids and I.  Oh, AND the chickens (with Carlee’s help)!

I already made PaleOMG’s Bacon Meatballs with Mustard sauce tonight, which used simliar ingredients, so I made these as well. I think the balsamic vinegar adds variety and, of course, who can object to bacon and apples?!

Link to recipe source: http://paleomg.com/sage-bison-burgers-balsamic-bacon-apple-chutney/


For the burgers (I made meatballs instead)

  • 1lb Ground Bison (I used 1.5 lbs. of ground beef)
  • 2 tablespoon fresh sage, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
  • 1-2 tablespoons choice of fat (I used bacon fat)

For the chutney

  • 5-6 slices bacon, diced
  • 1 red onion, diced
  • 1 apple, cored and diced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons water
  • pinch of salt


  1. Place large skillet under medium heat and add diced bacon. Cook down until bacon is completely cooked through, then place cooked bacon on a plate with a paper towel and leave 2-3 tablespoons of bacon fat in the pan.
  2. Then add your diced onion to the hot pan and cook down until translucent.
  3. Next add your apple and mix with onion and cover to let cook for 4-5 minutes.
  4. Then add your balsamic vinegar and water and a bit of salt and thoroughly mix together until the balsamic vinegar is completely incorporated in.
  5. While your chutney is finishing cooking, mix your burger ingredients together in a bowl.
  6. Make 4 burger patties and place burgers in a skillet under medium heat with 1-2 tablespoons of your choice of fat.
  7. Cook on both sides for about 5-8 minutes or until cooked to preference.
  8. Place chutney on top of burgers and consume!!

Breaded Coconut Chicken or Fish


Looks something like this


Gosh, I am no good at recipe titles! For those of you who do, please help!!!! Post a suggestion in “comments”.

I used this recipe long ago, when I first started paleo and really enjoyed it with tilapia, as well as with chicken. It makes basically breaded filets that are crispy and very tasty!

This recipe is derived from one available on paleoplan.com, but includes my modifications:



This recipe feeds 2-3 people, but can easily be adjusted to serve more.

  • 1 lb boneless, skinless chicken breasts, OR white fish filets (such as tilapia)
  • 1/2 cup almond flour, OR 1/4 cup coconut flour and 1/4 cup almond flour
  • 1/2 cup unsweetened shredded coconut
  • Salt and pepper to taste (I use kosher and way more than 1/4 tsp, but my family is BIG on flavor! This recipe is VERY mild, so add as much s & p as you like)
  • 1 egg
  • 2 -4 Tbs coconut oil (Use as much needed to thoroughly fry the filet and moisten the breading.)


  1. Mix flour, shredded coconut, salt, and pepper together in a bowl.
  2. Beat egg in separate bowl.
  3. Dip chicken breast in egg and roll in dry mixture.
  4. Heat a frying pan over medium-high heat and add coconut oil when hot.
  5. Pan fry chicken until fully cooked.

This is so delicious and so very quick, like I said, especially if you are frying fish. This goes well with a fruit and/or salad too!

Garlic, Thyme, Red Wine, Beef Roast


So my dilemma was that I had a defrosted chuck roast (without enough time to cook it in the crock-pot) and no idea what to recipe to use. I did a simple internet search and VOILA! I found a winner!

This was very simple to prepare and it is so delicious! The smell in my kitchen made us all want to float away! I hope you enjoy this meal as much as we did!

Link to recipe source: http://paleodietlifestyle.com/roast-beef-thyme-garlic-wine/


Serves 4-5

  • 1 4lbs top sirloin roast;
  • ½ cup clarified butter or beef tallow; (I used bacon fat)
  • 3 tbsp homemade Worcestershire sauce, optional; (I made the sauce)
  • 3 cloves garlic, minced;
  • 3 sprigs fresh thyme;
  • ¾ cup red wine; (I used cooking red wine)
  • Sea salt and freshly ground black pepper to taste; (I used kosher salt)


  1. Preheat your oven to 350 F.
  2. In a large skillet over high heat, melt 1 tbsp of the cooking fat. Sear the roast on all sides for just a few moments, or until the sides are a beautiful golden brown.
  3. Place the roast in a large roasting dish, along with the cooking fat used to sear it. Scatter generous knobs of the cooking fat on top of the roast, followed by the Worcestershire sauce, if using, and red wine. Sprinkle the garlic over the meat and season to taste with salt and pepper. Top with the thyme sprigs.
  4. Allow to cook for 50-60 minutes, or until the meat is cooked, but still slightly pink in the middle. You can baste the meat with the cooking juices from time to time during the cooking process to ensure that the meat stays really moist.
  5. Remove the roast from the oven and set aside for about 10 minutes before serving, allowing the meat to relax before carving it.
  6. Remove the thyme springs from the pan and use the rendered liquid in the pan as a sauce for the roast.

Huevos Rancheros Paleo-Style


I made this Health-Bent recipe for the first time last night (I am a fan of breakfast for dinner), and all of us loved it! I went easy on the hot sauce and made two batches, because quite frankly, my family eats a lot!

I made one batch as described in the recipe, and then I made my second batch in a skillet that was not oven-safe. However, I was able to poach the egg by simply covering the skillet with a glass lid. Both ways were excellent! I hope you enjoy this as much as we did!


  • 1 lb breakfast sausage
  • 2 medium sweet potatoes, diced
  • 5 eggs
  • 1 avocado, diced
  • handful cilantro
  • hot sauce
  • raw cheese, optional
  • s & p


  1. Preheat your oven to 400ºF.
  2. In an oven safe skillet, we used cast iron, crumble and brown the sausage over medium heat.
  3. Once it’s brown, use a slotted spoon to remove the sausage and let it hang out while we cook the sweet potatoes. Try to reserve as much of the grease as possible.
  4. Toss the sweet potatoes into the sausage grease and let them get crispy and cooked through.
  5. Add the sausage back into the pan.
  6. Make a few wells in the pan–one well for each egg. Crack your eggs into the wells.
  7. Place the skillet in the oven. We’re just baking the skillet long enough for the eggs to set, about 5 minutes.
  8. Now, turn the oven to broil and hit up the top side of the eggs for a few minutes, but don’t let the yolk cook all the way through–unless you don’t like runny yolks. But man, oh man, the runny yolks go down really nicely with the crispy sweet potatoes. Just sayin’.
  9. Remove the pan from the oven and douse the whole thing with avocado, cilantro and hot sauce.
  10. Serve by scooping out an egg, along with its neighboring goodies, with a large spoon.

Link to the recipe source: http://www.health-bent.com/pork/paleo-cowboy-breakfast-skillet

Bacon Wrapped Rosemary Sliders


As you all should know by now, I seriously love PaleOMG! For me and those I feed, her recipe success rate is in the 80-90% range with very little dislikes. She is my “go-to girl”, when it comes to cooking or baking! So before I recommend yet another delicious recipe of Juli’s, I want to encourage you to checkout her website for yourself: http://www.paleomg.com!

Ok, this evening I threw this slider recipe together and absolutely loved it! There was lots of flavor, and the bacon stayed on wonderfully and served as the perfect highlight to the slider (of course! It’s bacon!). This recipe was recommended for breakfast, but I prepared it for dinner and paired it with our favorite Terra chips. It was great! We are so excited to have the leftovers tomorrow morning with an egg on top! Enjoy this quick and yummy recipe!

Continue reading

Paleo Chicken Nuggets


Do you ever have a mad craving for chicken nuggets, while pursing Paleo? I DO! This recipe from PaleOMG totally gives you your fix! Great texture and taste! The dipping sauce is pretty tasty too.

I like this recipe because it uses coconut flour, as compared to many that require almond meal (which is seriously going up in price). I got my coconut flour at The Good Earth, which is a local health food store chain. It was a while ago, so I can’t quote the price.

Try this out and ENJOY!!!

P.S. My kids LOVE this things too!

Continue reading

Paleo Taco Salad with Homemade Dressing


Hi all! Well with summer time stealing my time and energy, I found myself looking for something fresh and quick, but super yummy! I found this recipe at chowbellabycassie.blogspot.com and it became love at first taste! The dressing is the icing on the cake (Ha! A carb comment on a paleo blog, lol!). Hope you enjoy it as much as we did!

*The recipe includes olives, but we don’t like them so we left them out.


For the meat:

  • 2 cloves garlic, minced
  • 1/4 cup finely diced onion
  • 1 lb ground beef (preferably grass-fed)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 4 tbsp chopped fresh cilantro
  • salt and pepper, to taste

For the salad:

  • 1 head iceberg lettuce, coarsely shredded (I used romaine)
  • 2 large tomatoes, diced
  • 2 2.25-oz can sliced black olives, drained (left out)
  • 1/2 cup prepared salsa

For the dressing:

  • 1 small ripe avocado
  • juice of 1 lime
  • 3 tbsp water
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, grated
  • 2 tbsp chopped fresh cilantro
  • salt and pepper, to taste

Continue reading

Mama’s Paleo Meatloaf

Unfortunately, I did not take a picture of this recipe.
I stole this image from arealfoodlover.wordpress.com.

My mom has been visiting us for the past month and came equipped with her beloved meatloaf recipe, converted paleo-style! We had it tonight for dinner and it was easy to prepare and went perfectly well with mashed cauliflower from Paleo Comfort Foods!!!

Continue reading

Buffalo Chicken and Sweet Potato Meatza

From Juli @ PaleOMG

I tried this recipe from PaleOMG a few weeks ago and it was devoured quickly! Wait a minute! Ok, to be honest, I made this recipe and did not have Frank’s Hot Sauce on hand and being the novice I am, I used the Habanero sauce that I had on hand. Might I add, that it was HOT! So, through the flaming mouths of my family, this was much enjoyed :)!

However, I did remake this this evening with Frank’s and ground turkey, instead of the ground chicken the recipe calls for, and it was delish! I also like to add that when I made it the first time, I did not have another ground meat available (besides the ground beef), so I used my all natural Jimmy Dean pork sausage instead. It was equally as yummy!

This recipe would be great with a number of different combinations to go on top of the meat crust formed with the ground beef. We are so excited to try new versions!

Here is the link to the recipe: http://paleomg.com/buffalo-chicken-sweet-potato-meatza/

Paleo Lasagna

OK, I made this on Saturday and it was SERIOUSLY YUMMY, but I didn’t take pictures because I predicted an epic failure on my part (didn’t think I had enough sauce or squash). HOWEVER, it turned to be a huge success and was mildly spicy and quite delicious! I also want to add that I am not a huge fan of squash, in general, but in this recipe you really can’t even taste it, but it provides a fantastic substitute for lasagna noodles. The squash is slightly sweet, soft, and appeals to the lasagna-lover (which I am)!

Paleo Butternut Squash Lasagna from Health-Bent.com

Continue reading

Balsamic Mustard Chicken

I tried this recipe from EveryDay Paleo and really enjoyed it! I admit, it doesn’t look like much, but I recommend it!


AND as I look at my unimpressive photo,  it seems important to include theirs:

(Much better!)

Visit: http://everydaypaleo.com/2012/03/12/budget-friendly-balsamic-mustard-chicken-and-oven-roasted-bacon-veggies-by-erika/

Breaded Pork Chops

I made this recipe for dinner, and although Brandon doesn’t love pork chops, certainly he did tonight!

It’s easy! Give it a try!

For more related recipes go to http://cleaneatsinthezoo.com/index/tag/paleo-pork-chops/

Here is how mine turned out:

Paleo Chicken Tacos


Have split chicken breasts you need to cook? You can buy them for like $0.99/lb., so you should!

Anyways, I have baked, broiled, and pan-fried them, but tonight I was SERIOUSLY craving my mom’s chicken tacos! As a kid, my step dad and I would compete for who could eat the most, the fastest (I know sexy, huh?). Don’t ask about how many I could eat either!  I so LOVED the crispy corn tortillas full of moist shredded chicken, that was dressed with refried beans, lettuce (see, it was healthy! Ha, Ha!) and cheese – YUM!!!

Well, I can’t eat that way and see my feet, so tonight I tried a Paleo version of my beloved favorite and it turned out great! Even my 9-year old said they tasted like my mom’s tacos; well,of course, minus the tortillas, beans, and cheese.

Here’s what I did…

Continue reading

PaleOMG’s Sweet Potato Brownies

Some of you have seen my kids reaction to these babies on Facebook (they were in heaven!), but I wanted to make sure I shared the recipe too!

It was quick to make and came out moist and rich and yummy! But be careful! You may eat the whole dish!

Sweet Potato Brownies

Link to the recipe: http://paleomg.com/sweet-potato-brownies/

The only modification I make to this recipe is to use 2 sweet potatoes , rather than 1.

Juli’s Much Better Picture of her creation:

Quick Chicken Piquant

Mine looked like this when done
(a picture from tastespotting.com)

I tried this recipe tonight and it was tasty, quick, and simple! Great for a night where you are short on time and supplies!

Chicken Breasts Piquant

Link to recipe: http://www.paleofood.com/chicst.htm#piquant


  • 3/4 cup chicken stock or broth or bouillon
  • juice of 1 lemon
  • 1 clove garlic minced
  • crushed 1/8 tsp. pepper
  • 1/2 tsp. dried onion
  • 1 tsp. paprika 2 chicken breasts, split (I used 6 regular chicken breasts)
  • [opt. ingredient: coarsely grated ginger, mustard, oregano (if not sprinkling parsley)]


  1. Combine first 6 ingredients in skillet and bring to a boil.
  2. Add chicken, cover and simmer 15 minutes.
  3. Turn chicken over, and simmer 15 minutes longer, or until tender.
  4. Sprinkle with parsley.

From: Joanne Taylor in the 3 Rivers Cookbook II.

I paired this with oven-roasted brussels sprouts.

Spaghetti and Meatball Bites

I am so having these for din-din tomorrow!!!! PaleOMG strikes again! I will let you know how they can out for me. SO EXCITED!

Here is the recipe link: http://paleomg.com/spaghetti-meatball-bites/

So for the short, maybe you should just subscribe to Juli’s blog/website and skip me, the middle man!

This is how my meatballs came out:

My husband thought they were delicious!

Coconut Ginger Mushroom Chicken

Juli's picture from her awesome site: PaleOMG

I made this last night, with a few modifications:

  • I used 4 split chicken breasts and put them in a ziploc bag, and hit them with a mallet to make them thinner and easier to pan fry.
  • I did not have mushrooms, but I had everything else. I bet this would’ve been even better with them!

I recommend making this my way, or with the thighs like in Juli’s recipe! She is so creative, so go for it!

Here is the recipe link: http://paleomg.com/paleo-coconut-ginger-mushroom-chicken/#comment-8533

Continue reading

What’s On Sale/Grocery Store Finds #3

Ok before I tell you what is on sale, I wanted to let you know that I have seen some cool things at Target lately –  specifically processed meats that are nitrite and nitrate free, or free of casing. Now I am the first to admit these should not be a main part of the Paleo diet, but they do come in handy for breakfast meat and quick snacks for my kids. So not that I am encouraging this behavior (he, he), but if you are looking, here is what you can expect to find at Target:


  • Various chicken sausage that is free of the cancerous nitrites & nitrates, and is casing free. They look like this:

Continue reading

Yummy Blueberry Muffins from PaleOMG

As you have noticed, I have been on a big PaleOMG kick – and it has continued! We had some friends over last night, and I threw these together and they were delicious!!!

Soft, sweet (but not too sweet), moist, and truly awesome! I did not make any adjustments and they came out perfect! These made 12 muffins for me.

Continue reading

Discussion: Nitrites & Nitrates

QUESTION (Brooke):

Hey Jamie!
Can you point me to some sources you’ve read about nitrates/nitrites, what they are, what we know about them/what we don’t know, etc?  I’m trying to learn a little more and am not sure where to start.

Continue reading

Roasted Grape & Onion Pork Chops

I love pork chops!!! I saw this on PaleOMG again and liked it enough to give it a shot tonight! I liked it and LOVED how quick and easy it was! And once again, it demanded very little.

Link to recipe source: http://paleomg.com/roasted-grape-onion-pork-chops/

Roasted Grape and Onion Pork Chops

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4


  • 4 pork chops
  • 2 cups red, seedless grapes
  • 1 medium red onion, sliced
  • 2 tablespoons Gold Label Virgin Coconut Oil – 1 tablespoon melted
  • 1 tablespoon crushed rosemary
  • salt and pepper, to taste


  1. Preheat you oven to 400 degrees.
  2. Place your grapes and sliced onions on a baking sheet, drizzle 1 tablespoon of melted coconut oil over the top and mix to coat the onions and grapes.
  3. Bake for 15-20 minutes of until the grapes burst. Be careful to not burn them. I did. Fail.
  4. When your grapes are almost done cooking, heat up a large skillet over medium heat and add your remaining tablespoon of coconut oil.
  5. Season both sides of your pork chops with salt, pepper, and rosemary.
  6. When pan is hot, add your pork chops and cook on both sides for 5-8 minutes (depending on the thickness of your pork chops) or until completely cooked through.
  7. There should be no pink inside your pork chop.
  8. When grapes are done roasting, remove from oven and let cool for a couple minutes.
  9. Top your pork chops off with grapes and onions then SERVE!
  10. Delish!

Here is a picture of what mine looked like:

Give it a shot and let me know what you think!

What’s On Sale – Local Ads Explored

With the arrival of Easter (I LOVE EASTER – Jesus is awesome!), they are a lot of great sales going on this week! Before I roll them out, I want to encourage those of you not on a budget, to get on a budget! Shop smart and buy what you can afford. Re-prioritize your spending, but please do not let Paleo put you into debt! (Dave Ramsey would be so proud of me for saying that!)

Having said that, I am so excited to say that I recently purchased Robb Wolf’s Budget Shopping Guide eBook ($14.99, instantly downloadable)! I haven’t read it all the way through, but am so excited to read about the following:

Tackling your problems one by one

Finding free money and extra time

Learn time-saving cooking techniques

Learn the foundation of cooking healthy meals on a budget – meal planning

Money Saving Tricks to push your budget even further

Budget Shopping Priorities

Making it work in the kitchen

As I glean information, I will gladly share! So look for more helpful tips coming up!

Ok, so here is what is ON SALE:

  • Asparagus, $1.49/lb (even better than Sunflower’s price)
  • Pineapple, $1.99 each
  • Jewel and Red Yams, $0.79/lb
  • Various cuts of Ham, ranging from $1.29/lb – $24.49/lb
  • Jennie-O Whole Turkey, $1.39/lb
  • Simple Truth Cage Free Eggs – 1 dozen, 2 for $5 (normally $2.99 each)
  • Broccoli & Cauliflower, $0.89/lb
  • Organic Baby Carrots – 6 oz. bag, $1.49 each
  • Jazz apples & Grapefruit, $0.99/lb
  • Organic Celery, $1.49/lb
  • Green Onions, 2 for $1
  • Try TERRA Chips – Mediterranean flavor (in the chip aisle) for $3.79/bag! Super delicious and very addicting – Smith’s has the best price I have seen.

As I side note, I shop at Smith’s regularly and their meat and produce are wonderful! They have more and more clean items appearing at their store each day. I also think about the fuel rewards I receive as as result of my spending. Incentives like this should be considered when trying to get the most out of your money.

  • KOMBUCHA – 16 oz., 2 for $5 (Brandon’s favorite! Try some and boost your immune system too!)
  • Spices (SFM Brand), $1.99 each
  • Agave – 11.75 oz., $2.99 each
  • Sliced/Silvered Almonds, $4.99/lb
  • Chicken Breast, $1.99/lb (best price this week!)
  • Asparagus, $1.99/lb
  • Mangos & Grapefruit, 2 for $1
  • Broccoli & Celery, $0.99/lb
  • Green Onions, Parsley, Carrots, Cucumbers, Radishes, Cilantro, 2 for $1
  • Organic Red & Yellow Onions, $0.99/lb
  • Organic Avocados, $0.99 each (same price as non-organic)
  • Green Beans (Whole 30 compliant), $0.59/lb
  • Navel Oranges, $0.77/lb
  • Strawberries, 2 for $5
  • Italian, Yellow, & Mexican Grey Squash, $0.99/lb
  • Yams & Artichokes, $0.99/lb
  • On-the-Vine Tomatoes, $0.97/lb
  • Pineapple, $0.97 each
  • Ground Beef, 25% off
  • Pork Sausage (Clean), $2.99/lb. (Remember Wed./TODAY you can still buy their chicken or pork sausage for 40% off!)
  • Organic Strawberries – 8 oz., 2 for $5
  • Organic Lettuce, 2 for $3

  • Bananas, 3 lbs for $1 (Wed. & Thurs. only)
  • Grapefruit, 4 for $1 (Wed. & Thurs. only)
  • Red & Green Leaf Lettuce, 4 for $1 (Wed. & Thurs. only)
  • Cabbage, 6 lbs. for $1 (Wed. & Thurs. only)
  • Oranges, 10 lbs. for $1 (Wed. & Thurs. only)
  • Loose Carrots, 4 lbs for $1 (Wed. & Thurs. only)
  • Strawberries – 1 lb., $1.25 each
  • Broccoli & Cauliflower, 2 lbs for $1
  • Tomatoes, 2 lbs for $1
  • Lemons, 4 for $1
  • Celery, 2 for $1
  • Anjou Pears, 2 lbs for $1
  • Baby Carrots – 1 lb, $0.79 each
  • Cucumbers, 3 for $1
  • Italian Squash, $0.69/lb
  • Fresh Spinach, 2 for $1
  • Ground Chicken, $1.29/lb (Fri. & Sat. only)
  • Pork Butt Roast, $1.29/lb (Fri. & Sat. only)
  • Boneless New York Steak Family Pack, $3.88/lb
  • Large Eggs – one dozen, $0.77 each

As a side note, I wanted to make you aware that if you are trying to save on household items such as laundry detergent, glass cleaner, storage tubs, toilet paper, toothpaste, and such, sometimes Family Dollar can be a good choice. I got their ad this week and it looked good. I will also tell you that I have purchased $5 shoes there for Rowen in the past, and they have lasted just as long as our Payless Shoe Store purchases and are still currently his favorite! Their kids summer play shoes are currently on sale for Buy One Get One 50% off. They also have a coupon going where you save $5 off on any purchase over $25. And if you think Family Dollar is ghetto (which means you most likely think Buy Low is too), then all that means is that you are not motivated enough to go there. However, if you are like me and have no shame is saving money and you shop at Savers (I LOVE SAVERS!) then get your savings on!!! Woot! Woot! Truthfully, Brandon makes good money, but we have a goal to live below what we make so that we can follow Dave Ramsey’s Baby Steps to financial freedom (Say “FREEDOM!” like you are Mel Gibson in Braveheart and you will get the picture!). So for what it’s worth that is my two cents!

HAPPY EASTER TO YOU ALL! Please enjoy celebrating with your family and don’t forget that God loves YOU so much that He GAVE His one and only SON for YOU, so that whoever BELIEVES shall not perish, but have ETERNAL LIFE!

Enjoy the gift!

From the mouth of babes…

I had to share this because I got quite the laugh! This is from one of our friends and OO followers, with this note:

“Found this message from my son when I was walking out the door this morning.  Thought you guys might like it!”

Yes Brooke, we LOVE IT! My kids feel the same way…well sometimes, lol!…

P.S. Brooke’s son is about 10 years old

Thanks for sharing!!!

Maple Mustard Chicken

PaleOMG is quickly becoming my favorite recipe site! I love that Juli’s recipes are super flavorful and unique, so please check her out at PaleOMG! I told Brandon I didn’t want him following her cooking videos though (she is a super hot CrossFitter!), lol!

This recipe came from her and got rave reviews from the family, especially Brandon (who is not a huge chicken fan)! I chose it because it has common ingredients and looked easy to prepare, and indeed it was.

Here is a link to the recipe: http://paleomg.com/maple-mustard-chicken/

Maple Mustard Chicken

Here’s Juli’s recipe…


  • 1/3 cup ground mustard (no sugar added) * For clarification, this is stone ground mustard from a squeeze bottle.
  • 3 tablespoons maple syrup (optional)
  • 2 tablespoons yellow mustard     *I didn’t have this, so I used deli mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons coconut aminos (or you can use a wheat free soy sauce) *I used Tamari
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 6-8 chicken breasts or thighs     * I used chicken breasts
  • 1/4 teaspoon sea salt
  • 1 tablespoon fat (olive oil, coconut oil, lard, etc.)


  1. Combine the first 7 ingredients in small bowl. Add half of the mixture in a zip-lock bag and reserve the remaining mixture. Add the chicken to the bag and let sit in the fridge for 2 hours, or longer. The more the chicken sits, the more the flavors will mix together and taste even better!
  2. Preheat grill or a large skillet on medium-high heat and add a tablespoon or so of fat.
  3. Remove chicken from the baggy. Add a bit of sea salt on the chicken, and place the chicken on the grill or in the skillet to cook. The chicken will need cook for about 8-10 minutes on both sides or until done. If you are cooking in a skillet and want the chicken to cook a bit quicker, add a bit of water and cover to let the steaming begin.
  4. Serve the chicken on top of any sort of veggies you like and top with reserved mustard mixture. I used a mixture of zucchini noodles (zucchini sliced thin with a mandoline) and some broccoli, which I sautéed up with the chicken when it was almost done cooking!

Give it a try and let me know what you think! Enjoy!

What’s On Sale – Local Ads explored

Ok, if you are Paleo-ing on a budget, Buy Low will seriously bless your spending! This week, I was overjoyed to get in on some great deals, so I will start with them first!


As a friendly precaution, please look at the produce and be selective here. Sometimes (like today), the produce looks pretty good, but there are times where you may choose to buy certain items from a different store. However, shopping here certainty provides our family with a great savings! I have included of picture of my receipt from today’s shopping trip below. Wednesday and Thursday are their bigger produce sale days and Friday and Saturday are their bigger meat sale days.

  • Red Bell Peppers, 3 for $1 (HOLY SMOKES! And they looked great as well!)
  • Anjou Pears, 2 lbs. for $1
  • Green Onions & Radishes, 3 for $1
  • Baby Carrots (1 lb. bag), $0.79 each
  • Lemons, 4 for $1
  • Red Grapefruit, 2 for $1
  • 1 lb. bag of whole carrots, 3 for $1
  • Yellow Onions, 4 lbs. for $1
  • Red & Green Leaf, as well as Romaine Lettuce, 2 for $1
  • Braeburn Apples, 2 lbs. for $1
  • Cameo Apples, $0.99/lb.
  • 5 oz. mushrooms, $1.00 each
  • Oranges, 10 lbs. for $1 (Wed. & Thurs. only)
  • Kiwi Fruit, 7 for $1 (Wed. & Thurs. only)
  • Granny Smith Apples, 4 lbs. for $1 (Wed. & Thurs. only)
  • Cucumbers, 5 for $1 (Wed. & Thurs. only)
  • Broccoli, $0.99/lb.
  • Cauliflower, 2 lbs. for $1
  • Green Cabbage, 7 lbs. for $1 (Wed. & Thurs. only)
  • On the Vine Tomatoes, 2 lbs. for $1.00
  • Cilantro, $0.59 each
  • Italian Parsley, $0.69 each
  • Limes, 3 for $1
  • Boneless Beef Sirloin Petite Steak, $2.79/lb.
  • Boneless Beef Sirloin Tip Roast, $2.69/lb.
  • Black Forest Ham, Sliced, $0.99/lb. (Fri. & Sat. only)
  • Ground Chicken, $1.29/lb. (Fri. & Sat. only)
  • Super Extra Lean Ground Beef 93/7, $1.99/lb. (Fri. & Sat. only)
  • Tilapia Fish Fillets 10 lb. box, $1.89/lb. (Fri. & Sat. only)
  • Boneless Pork Butt Roast, $1.39/lb. (Fri. & Sat. only)

Picked up some produce this afternoon. This is my receipt.

Smith’s is seriously stepping up their prices, or should I say stepping them down, lately! I have been way impressed! Here’s what they have going on this week!

  • Green Seedless Grapes, $1.29/lb.
  • Hass Avocados, $0.69 each
  • Baby Carrots (1lb. bag), 10 for $10
  • Boneless Skinless Chicken Breasts, $1.99 lb. (Love this! Their breasts are thick too, so I always cut them in half and end up with double the amount of servings I purchased)
  • Boneless Beef Rump or Sirloin Roast, $2.99/lb.
  • Asparagus & Brussel Sprouts, $1.99/lb.
  • Navel Oranges, $0.99/lb.
  • Organic Strawberries (16 oz.), $2.99 each
  • Organic Celery, $1.29/bunch
  • Gala & Jazz Apples, $0.99/lb.
  • Blackberries or Raspberries, $2.99/6 oz.
  • Pineapple, 2 for $5
  • Tomatoes on Vine, $1.79/lb.
  • Boneless Center Cut Pork Chops, $2.99/lb.

  • Blackberries (6 oz.), 4 for $5
  • Mangos, 2 for $1
  • Grapefruit, 2 for $1
  • Red or Green Lettuce, $0.99 each
  • Red, Yellow, Orange Bell Peppers, $0.99 each
  • Various apples, $0.99/lb.
  • Red & Green Seedless Grapes, 2 lbs. for $4
  • Monterey Mushrooms (6-8 oz.), 2 for $3
  • CLEAN Pork or Chicken Sausage, 40 % off!
  • Larabars 10 for $10 (Yes!)
  • Broths, 2 for $5
  • Chicken Breasts, $2.99/lb.
  • Pork Chops & Roast, $2.99/lb.
  • Great prices on organic avocados, apples, yams, & oranges

Alright all, Happy Shopping and Saving!!!

My Paleo Mama

Hi all! We as I have said before, I am recovering from shoulder surgery (4 weeks in now!). I was so blessed to have my mom come out for the first 3 weeks to help our family function. With Brandon working at Petersen Medical and CrossFit UV, it seriously saved us! Wednesday was the first day I drove and sprouted little wings of independence, as I went to the bank and ran a few other errands. So I am getting there! But, back to my mom…

My step dad has witnessed the changes in Brandon and I, since starting Paleo in August of 2010, and was able to talk my mom (Nutra Systems fan) into doing Paleo! They began the journey on February 1st. When my mom arrived at our house 3 weeks ago, she told me she was not so thrilled with Paleo. She said that though my step dad has noticed weight loss, my mom felt like she gained weight! Yikes! I just told her I have never heard of that from anyone I know who has gone Paleo. We also looked at her diet and saw that she was eating a lot of dried fruit, thus taking in a lot of sugar calories (natural sugar, but still sugar). And high sugar/fruit intake is not recommended in general, but even more so if weight loss is the goal. We recommended that while she was here to be a little more balanced with her food/fuel choices and we got her CrossFitting 3 days a week, while Carlee was doing the CFUV Kids program. We InBody-ied her during her first and last workout to measure the results of our little “experiment.” (P.S. If you have not InBody-ied at the gym, you need to! The information is so worth the money!)

Well, I am happy to tell you that over the 3 weeks she was here she lost 4 lbs. of fat and gained 1 lb. of muscle! Her Basal Metabolic Rate (the rate at which your body burns calories at rest) increased as well, by 20 pts. We were so excited, and she was too! So Mom went back to New York, equipped with a few new recipes (of course we had to give her our Chocolate Chip Cookie recipe) and lots of encouragement from us, as well as from her new friends at CrossFit UV! (P.S. She is not going to find another CrossFit in NY, but will be working out on her Total Gym. Good try though Brandy!)

Does Paleo work? Absolutely!

Before you give up on Paleo

So because of CrossFit Utah Valley and our community of friends, we know lots of people that practice Paleo, others that ask about Paleo, some that criticize Paleo (vehemently), those we’d love have try Paleo, as well as those that have started Paleo, only to then fall off the wagon. It is to the latter group that I want to write to today!

There are a couple of things I believe you need to know BEFORE you throw in the towel:

1) First of all, if you know my husband Brandon, please do not look at his speedy transformation and allow it to make you stumble. 

He is the most hard core, strict, disciplined, determined Paleo person and man I know! If you are starting out, you simply cannot expect yourself to follow suit overnight. How do I know? Because he didn’t become the Paleo Psycho (honey I love you) when he first began eating Paleo. Truth be told, I started first!

Brandon’s story is amazing! It shows what can happen when one makes a decision in their mind to do something, but his level of discipline is atypical. So please know that incredible results lie ahead indeed, but they vary based on your commitment and discipline level. Remember, I told you I started off slowly and became more committed and disciplined with time. Everyone’s Paleo story is different!

2) Paleo is different and just like anything new, you need to give yourself time to learn how-to Paleo (what’s clean, what’s not, what’s good enough for you, what are the substitutes, etc.).

Get online and read up on what you are doing and why you are doing it, and then go recipe hunting! I have put some of my favorites sites on my blog too!


This means if you didn’t eat Paleo at lunch, make sure to Paleo at dinner. Getting back on the wagon is as easy as waiting until you are hungry again! To make good choices, be informed! Visit Whole 9 Life and Robb Wolf’s site, to get started!

4) Clean out your fridge and pantry!

How can you expect to have success when you are surrounded by temptations? You can’t! Pull the plug and remove distractions and replace them with healthy Paleo alternatives.

5) Look out for the Snack Attacks!

You must have easily accessible snack foods (such as hard-boiled eggs, sweet-potato chips, nuts, fruit, baby carrots, Larabars, salami or lunch meat) for those moments where you are most tempted to eat junk – between meals.

6) Don’t be so hard on yourself, but just keep at it!

It get’s easier with time! I started to feel confidently Paleo, after about a year, and I am learning more every day!

7) Paleo with someone who will support you and hold you accountable to improve.

This is particularly awesome when spouses do this together! I suggest that singles do this with a close friend or relative that you connect with often.

What I learned from Shoulder Surgery

Good afternoon! Hopefully you all have noticed that I have not posted much in a while and so I think it appropriate to explain myself (so you don’t think I have abandoned ship), AND because there are some lessons I have learned that I badly want to share with you all! So humor me :)!


On Feb 27th, I had two procedures done on my right shoulder – which totals 3 I have had altogether. Yes, it appears I have sucky shoulders (or at least the right one) for a 32 year old! After approximately 15 years playing softball, I injured myself in junior college and was asked/allowed myself to be forced to play through the injury all season with the help of steroid shots and lots of Advil. Later on, a doctor told me my MRI simply showed it was tendonitis. After marriage and motherhood, and many attempts to CrossFit, my shoulder continued to cause me pain. I had some work done on it in 2009 (for the WedMD-minded, they fixed a slap tear and did a subacromial decompression), which may have helped, but in 2011 when I attempted to CrossFit again, the pain returned and became more severe! So in my pursuit to be just like Tom Bradley (lol!), I saw another surgeon who thought he could get it fixed once and for all! The two recommended procedures were both invasive and very “involved”, but we just wanted it done! So I am currently recovering from a bicep tenodesis and fusion of my os acromiale. All that means is that two holes, two incisions, wire, mesh, and screws later, I am in recovery mode! I am blessed to have my mom here, who is helping our family function during the first 3 weeks of life after surgery. I have also had a lot of people praying for me and I am happy to say I am doing wonderfully!


  • I am currently off my meds and have 4 more weeks of being in my sling/shoulder immobilizer. No movement above the elbow at all. So I am learning to be a lefty! However, I can now shower! Hallelujah! Please do not underestimate the beauty of a hot shower!
  • Months of physical therapy
  • Total of 6-9 months healing and gradual exercise after that


  1. We have so many people that love and support us through amazing communities at Petersen Medical, CrossFit Utah Valley, and CenterPoint Church!
  2. Let people help you and receive their gifts of kindness and don’t be so worried that you are a burden. Let the gift of giving come full circle and accept it!
  3. God has made our bodies to adapt to our limitations, environments, and circumstances – thank Him and don’t fret over what you can’t do, but instead focus on what you can do! You will be amazed!
  4. You know your body, better than anyone else (except for God himself). Trust yourself and pay attention when things don’t seem right and sensibly respond! For me, this included knowing when to start and stop my pain killers and remove steri-strips from a suture that wasn’t completely closed. I believe I prevented an infection and now the suture is closing nicely (rather than oozing!). 
  5. Remember TIME FLIES! “This too shall pass” is so very true!
  6. God provides what you need to endure whatever season of life you are in, whether easy or hard! There is no shame in leaning on Him – don’t let your pride get in the way!
  7. Be creative and make a practice of accomplishing things in new and unfamiliar ways! It’s fun!

2 Corinthians 12:9 – Good News Translation (GNT)

“But his answer was: My grace is all you need, for my power is greatest when you are weak. I am most happy, then, to be proud of my weaknesses, in order to feel the protection of Christ’s power over me.”

During my time of healing, I will be doing my best to post as often as possible, but at least now you understand where I am coming from. Please leave me comments about what you would most like to know about, because I am also brainstorming new blog topics! 

I pray you all are eating healthy, loving deeply, and enjoying what life has to offer!

Meal Planning Help from The Foodie and The Family

So I totally realize how helpful it is to meal plan! It is helpful to my budget as well as my sanity, but so often I don’t practice this wonderful discipline. I saw this post on one of my favorite blogs, so thought I would share to help us all out!


Chocolate Avocado Mousse

Little did I know a friend of mine at church was whipping up treats like this! It is legit Paleo and looks amazing!

Way to go Sarah Shaffer!

I am going to give this a try this weekend!


What’s On Sale – Locals Ads Explored

So let’s check out what Paleo goodness is on sale this week! Today I am going to start with Smith’s, because they have the best deals this week!


  • Ground Beef $1.99/lb.
  • Apples (Gala, Red & Golden Delicious) $0.79/lb.
  • Boneless Cross Rib & Chuck Roast (our favorite) $2.99/lb.
  • Eggs, 1 doz. 4 for $5
  • Strawberries, Blackberries, Blueberries, & Raspberries 2 for $5
  • Jewel Yams $0.99/lb.
  • Boneless, Skinless Breasts or Tenderloins $2.49/lb.
  • Pork Loin Chops $2.59/lb.

Sunflower Market:

  • Avocados 3 for $1
  • Red, Yellow, Orange Bell Peppers $0.88 each
  • Onions 2 lbs. for $1
  • Red or Green Lettuce $0.99 each
  • Navel Oranges, Tangelos, & Mandarins $0.88/lb.
  • Chicken Sausage (FREE OF NITRATES & MSG), all varieties $1.99/lb.
  • Remember today is Double Ad Wednesday!

Buy Low Market:

Ok, so some people feel the way about Buy Low that I feel about the Orem Wal-Mart: “I would rather die than go there!” And thanks fine, but I am Paleo poor!  If I can buy eggs for $0.79/doz., 2 lbs. of JonaGold apples for $1, and lean ground beef for $1.99/lb., I have to go for it! Now there are times when I substitute quality for quantity, while shopping here, BUT not always. And I really do need to stick to our grocery budget and I would rather eat lesser quality Paleo than any non-Paleo  junk. And I would rather eat less quality Paleo than starve, so if I have to go to Buy Low I will do it! My stomach and my wallet come out thankful! Ok, so now for the deals:

  • Anjou Pears $0.69/lb.
  • Cameo Apples 2 lbs. for $1
  • Celery 3 for $1
  • Yellow Onions 8 lbs. for $1
  • Tomatoes 4 lbs. for $1
  • Green Cabbage 7 lbs. for $1
  • Oranges 8 lbs. for $1
  • Loose Carrots 4 lbs. for $1
  • Iceberg Lettuce 3 for $1
  • Boneless Beef Sirloin Tip Roast $2.49/lb.
  • Ground Pork $1.59/lb.
  • Bone-In Boston Pork Butt Roast $1.59/lb.

Happy Shopping!

Rosemary Lemon Chicken

Elana’s Pantry has some good recipes. I tried this one out tonight and it was simple as well as yummy!


Bacon Meatballs with Honey Mustard Sauce

PaleOMG has some fun and unique recipes on their site! I made these meatballs last night, as well as the sauce (except I did not have a mango) and they were quite tasty! Check it out!


What’s On Sale – Local Ads Explored

Ok, so in the quest to pursue Paleo on a budget, I went through the ads again and wanted to highlight some great deals!

This week, Sunflower Market, has some great stuff:

  • Asparagus for $0.97/lb.
  • Broccoli for $0.88/lb.
  • Red Bell Peppers for $0.88 each
  • Onions for $0.49 each (If you eat Paleo, always have onions!)
  • Chicken Breast for $1.99/lb.
  • Blueberries & Blackberries 2 for $4
  • Baby Carrots 1 lb. bag, 2 for $3
  • Grapes for $1.99/lb.
  • Ground Turkey for $1.99/lb.
  • Lots of great prices on organic cauliflower, kiwis, Romas, and apples.
  • And remember on Wednesdays, its a double ad day so there are twice as many items on sale!


  • Strawberries & Blueberries 2 for $5
  • Chicken Breast, Tenders, and Thighs for $1.99/lb.
  • Ground Beef $2.49/lb.
  • Broccoli & Pears $0.99/lb.
  • Peaches, nectarines, & plums for $1.99/lb.
  • Good prices on organic mangos, feaf lettuce, and zucchini
  • I also LOVE that Smith’s bananas are always $0.52/lb.
  • The great thing about Smith’s meat department is that they often have meats we love with an orange tag (which carries a greater & normally very awesome discount). So often times I can get more for my money.
  • Another tip: If you don’t mind eating split breasts, rather than a skinless, boneless chicken breast, you can save so much money! You get typically 4 breasts, which for us, feeds the same as 6 boneless ones, and we are meat eaters! The easiest and quickest way to make them is simply to brush them with oil, season them, and broil them in the oven for approximately 7 minutes per side. It is so fast!

Happy Shopping!!!! And if you find some other good deals, please share them with us in the comments section!

Fruit & Bacon Topped Chicken or Pork Chops

Ok, I reposted this recipe previously titled “Wicked Awesome Apple & Bacon Pork Chops”. I realized I made quite a few changes to the original recipe and wanted to make sure I posted my method correctly!  This is seriously one of the most delicious meals I have prepared! This is delicious with both chicken and pork, as well as pears or apples.


  • 6 pork chops or chicken breasts
  • 2 Tbsp lard
  • 2 medium baking apples (Gala and York are our favorites) or pears, peeled, cored and diced
  • 10 strips of bacon, diced
  • 1 red onion, diced
  • 2 cloves garlic, minces
  • 1/2 tsp sage
  • 1/4 tsp paprika
  • Kosher salt
  • Pepper


  1. In a large skillet, melt lard over medium-high heat.
  2. Cook fruit, bacon and onion until onion is softened and bacon is crispy, about 8 minutes
  3. Add garlic, sage, paprika and toss for 2 minutes.
  4. Remove topping from heat, transfer to bowl and set-aside.
  5. Salt and pepper each side of the meat, to taste, and pan fry using the same skillet. Add more lard. *To speed up cooking time, flatten the meat with a malet.
  6. When meat is cooked (approx. 5 min. per side), make sure the topping is reheated if needed.
  7. To serve, spoon topping on top of each piece of meat.
  8. Enjoy!

Link to the original recipe source: http://paleoparents.com/2011/stuffed-pork-chops/

Employed to “Deployed”: A transition to stay-at-home motherhood

  • As we continue to pursue financial peace in our lives, we have also made a huge decision to make me (Jamie) a stay-at home mom, 6 months ago. In fact, we made some pretty big changes to make this happen that would make Dave Ramsey proud, but it was HARD!!!! 
  • Below is the description of my journey for those that are transitioning out of the workplace, or for those that are just making a big change in their lives, to serve as a form of encouragement!

Some of us grow up infatuated with playing house, and tending to our baby dolls, and whipping up food in our little toy kitchen with our little apron, dreaming of the day when we will be a mommy and have our own babies and family. How sweet it was to watch my 9-year-old daughter play out this scene – it was so cute!

Growing up, I was not that girl. Of course, I loved the relationship aspect of playing pretend with my Barbies and stuffed animals (there were many!), but I never idolized motherhood. I knew I wanted to have kids, but I remember thinking that I would work until they were teenagers, when they would need me to be there for them and make sure they didn’t get into any “shenanigans”. I know I would’ve benefited! When I entered the workforce at 17 or 18, I didn’t love it until I got a great job with great benefits and began working with people. It was then that I strived! I LOVED being a Safeway courtesy clerk! It is pathetic, I know! But still, every time I see a Safeway truck, I holler and cheer! Since that time, I have performed well and excelled in the workplace. My parents were both very hard workers and put in long hours, so it seems I also like a challenge. The bummer was that their relationship wasn’t very stable and they ended up divorcing. To keep things afloat, they maintained their long work hours and, unfortunately, were not able to be around much. I hated that and so I had a strong conviction to be home when my kids needed me most – when they were preteens and teens!

Anyway, after working passionately and diligently for 15 years, I have recently “retired” to be a stay-at-home mom. My kids are ages 9 and 4. They are definitely not teenagers, but God and reality hijacked my plans. Through a series of events over the last two years, God stripped me of things (like work) I believed identified me as “good” and “praise-worthy” and “effective” and “confident”. So much of who I believed I was had to do with what I could DO or PRODUCE. As I began to face the reality that I would be at home sooner than I expected, there was a sense of relief and DREAD that came over me. Who would I be without my work? Would I be a good full-time mom, or would I go crazy? Was I making the right decision? What will I do without the praise I was so used to getting at work? Will someone praise me? Who will validate me? And then came the mourning for a chapter of my life that was being closed, or suspended in the least. FEAR, INSECURITY, and GUILT (that I didn’t see this as a dream come true, as I knew others did) were intense! I had a strong conviction that this was not a mistake, but that didn’t change the fact that this was HARD – harder than I had expected. I loved my family and my kids, I just felt like a caged bird (lol)!

One of my hysterical staff members and me

Now one thing to note is that, I believe, if you are doing anything to glorify God and obey him, and make the family unit stronger, you will meet opposition! So if you are making the move, and feeling anxious and trepidatious about it, let me reassure you – you are TOTALLY NORMAL!  My hope though, is that if you know the battles that lie ahead, you can prepare and face them head on – and WIN!  Know that, at first, you will feel at little lost, like a fish out of water. That doesn’t mean you are a bad mom, or a lousy stay-at-home mom. It just means that you have a new job, and just like any other job you get paid to do, there is a learning curve. No one walks into their first day and knows exactly what to do, what works, what doesn’t work, and how to do their job perfectly. Even though, you may have been given a “title”, you still have to determine your boss’ expectations (for me, that’s God and, in some healthy ways, my husband) and yours personally. You need to discover how your unique gifts can best benefit the company, what “other duties as assigned” really entails, followed by setting up a routine to accomplish what’s needed. Why should it be any different at home?

So the first thing I would suggest is to GO EASY ON YOURSELF. Give yourself the freedom to make mistakes, without condemning yourself. Then, make sure to GIVE YOURSELF TIME to get into a rhythm. This is a whole new dance! Next, FIND A DECOMPRESSOR – someone or something who helps you to release stress or agitation associated with the new “job”. This is not necessarily your husband and lets face it, some of the agitation may be aimed at him! To avoid this, do yourself a favor and DISCUSS HIS EXPECTATIONS OF YOU, YOUR EXPECTATIONS FOR YOURSELF, and YOUR EXPECTATIONS OF HIM. Make sure you two are on the same page. All expectations should be realistic and agreed upon by both of you! Each partner should be dispensing lots of grace to the other! Also, remember to go easy on your husband – he is now carrying the FULL load of providing for the family and this is accompanied by its own measure of stress and pressure. And just like he doesn’t know how it is to be home with the kids all day, you don’t know what it’s like to carry that kind of responsibility! And keep in mind, the role of the provider and the caregiver are equally valuable! In a family, both are crucial and should be honored!

Me and the Hubby, Brandon

In addition, let your husband know that during this transition, giving extra doses of love, encouraging words, acts of service, AND quality time would be greatly appreciated! This means that date night is no longer a perk, it is imperative and well worth the time, money, and worry that may come from leaving the kids with a sitter. Brandon and I are better parents when we spend time together as a couple. When we spend time strengthening on our relationship, we, in turn, strengthen our family. After all, your relationship is the foundation of your family, and everybody knows what happens when you have a cracked foundation. Remember that he should not be required to meet every individual need you have. There are going to be needs that can only be met by God and fulfilling friendships & hobbies.

Me and one of my "decompressors" Laura

Lastly, DO WHAT WORKS FOR YOUR FAMILY! Don’t be tripped up by comparing yourself, or your family, to another. Be the mom that God created you to be – not “Martha Stewart” or “Susie Homemaker”. I love problem solving with some of my friends, who are mothers, and their wisdom has been so helpful, but when it comes down to it – I have to do what works for my family and I. Take the advice and use it, but that doesn’t necessarily mean duplicate it. You can’t put a round peg in a square hole, right? You know your family best!

And before I forget, I PRAY! I pray daily that God will equip me with tools, patience, and wisdom to be the best mom and wife I can be. I don’t believe I will ever “arrive,” but I believe He is always working in me to fulfill my “job” as a wife and mother, and I couldn’t do anything without that!

I pray this is an encouragement to anyone who reads it and that the transition to stay-at-home motherhood can be seen as a move from being “employed” to being  “deployed” – meaning bring into effective action; utilize. Our family’s strategic decision to “use, bring into service, call on, turn to, or resort to” bringing me home, full-time, has come with more courage and bravery than I realized. But to me, you must have both to be a parent! So whether you are employed, or “deployed” (and your mission field is in the home), I commend you for fighting the battle to keep your family strong!

P.S.: In case you were wondering, finances were an issue at first, even after the drastic changes we made. BUT I want you to know that God has been an awesome provider and has made it so doable for us! I had a friend tell me the same happened to her, so although I believe it is important to be realistic, I believe it is also important to have FAITH!