My work week is hectic. During the week I am a shake girl for breakfast and lunch then soups and stews for dinner. I need something light, so I sleep well and wake up refreshed. However on the weekends I love to fill my tummy and heart with something warm and comforting. Sunday is a great night to cook a big batch that you can eat off early in the week. Especially if you have a husband who loves a heavy dinner. 


Zucchini Pomodoro

    • 2 Zuchinni spiraled
    • Kosher salt
    • 1/2 cup olive oil
    • 2 large garlic cloves, finely chopped
    • 3 pints cherry tomatoes
    • 1/2 teaspoon freshly ground black pepper
    • 1 tsp of coconut sugar (optional)
    • 1 cup coarsely chopped fresh basil
    • Freshly grated Parmesan (for serving)



    1. Spiral the Zucchini, set aside
    2. Heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, coconut sugar optional , and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
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Dr. Axe Slow Cooker Pot Roast


  • 2–3 pounds boneless chuck roast
  • 2 parsnips, chopped
  • 3–4 carrots, chopped
  • 3 stalks celery, chopped
  • 1 red onion, chopped
  • 1½ teaspoon thyme
  • 1½ teaspoon garlic
  • 1–2 teaspoons salt
  • 1–2 teaspoons pepper
  • 2 bay leaves
  • 2 cups beef bone broth
  • 1–2 cups water


  1. Add everything to a large crock pot and cook on low for 8 hours.
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Paleo Beef Stroganoff


  • 1 lb top sirloin steak, cut into strips;

  • 6 tbsp butter, clarified butter or other paleo cooking fat, divided;
  • 1 medium onion, chopped;
  • 8 oz mushrooms, sliced;
  • 2 cloves garlic, minced;
  • 1/4 cup dry white wine;
  • 1 cup beef stock;
  • 1 cup coconut milk;
  • 1 tbsp fresh parsley, finely chopped;
  • Sea salt and freshly ground black pepper to taste;



  1. Heat a large skillet (preferably cast iron) over a medium-high heat and allow 2 tbsp of your cooking fat to melt. Add the beef strips and cook on each side for just one minute, until golden brown and then remove from the pan and set aside. Don’t be worried that the meat isn’t cooked through, as it will return to the heat to cook again later.
  2. Repeat the above step, but this time cooking the mushrooms. They may require a minute or two longer, just enough time so that they begin to take a golden color. Once cooked, remove them from the skillet and set aside for later use.
  3. This time, repeat the first step, but with the onions and garlic. More cooking time will be required, as the onions need to become tender.
  4. Once the onions and garlic have cooked, leave them in the skillet and add the white wine. Cook for just a few minutes so that the alcohol burns off and the brown bits stuck to the bottom of the pan come up. At this point add the coconut milk and beef broth, stirring until a consistent creamy sauce takes shape.
  5. Return the beef and mushrooms to the skillet and allow them to simmer slightly for 5 to 7 minutes. You may need to turn the temperature down to prevent the sauce from boiling. Also be sure to check the beef, as you do not want to overcook it and make it chewy.
  6. Serve as is or on top of some spaghetti squash or zucchini noodles. 

Vegetable Lo Mein

IngredientsToggle Units

  • 2 tbsp. cooking oil
  • 1/2 cup chopped spring onions
  • 2 garlic cloves, crushed
  • 2 carrots, peeled and thinly sliced
  • 1 red bell pepper, seeded and finely sliced
  • 1 yellow bell pepper, seeded and finely sliced
  • 1 cup broccolini
  • 1 cup sugar snap peas, sliced (optional)
  • 4 cups zucchini noodles
  • 1/3 cup coconut aminos
  • Sea salt and freshly ground black pepper


  1. Heat the oil in a large pan, fry the spring onions and garlic until fragrant.
  2. Add the carrots and cook for 2-3 minutes before adding the remaining vegetables (minus the zucchini noodles).
  3. Cook for 2-3 minutes until just tender.
  4. Add the zucchini noodles and toss to combine.
  5. Pour in the coconut aminos and toss to coat the vegetables.
  6. Remove from heat, season to taste and serve while warm.
  7. Paleo Leap 
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Organic Roasted Chicken

  • 1 whole Roasted chicken

  • 1 lemon
  • 1 onion or 2 bunches of green scallions (if sibo)
  • 2 cloves of garlic
  • 2 large carrots
  • 2 zucchinis
  • 2 large yellow squashes
  • 1 cup of broth
  • Salt and pepper
  • Preheat Oven to 350
  • Get out a roasting pan, put in the chicken 
  • Then slice all veggies and load them up and around the chicken
  • Cut the lemon squeeze all over the chicken and veggies
  • Sprinkle salt and pepper
  • I avoid onions for my stomach, causes gas and bloating, but adds amazing flavor. 
  • Place onions at the bottom to get the flavor and avoid if you are on a low fodmap diet
  • Serve with starch of choice or if on a Keto or low carb diet its perfect as is

Turkey Burgers! 

  • 4 spring onions, green parts only
  • green pepper
  • Pinch of Himalayan Sea Salt
  • 4 tablespoons of Coconut Aminos
  • Lemon and Lime Zest (optional)
  • 1 pound of ground turkey
  • Primal Kitchen Ranch Dressing to drizzle on top
  • Butter lettuce
  • Optional toppings: Sautee mushrooms, get clean pickels, or create a carrot slaw

Directions: Mince the scallions and add to the ground turkey meat. Throw in the salt, pepper, coconut aminos, and zests. Mix all the ingredients together and shape into burgers. Add a drop of olive oil for binding and to prevent the meat from drying out. Refrigerate for at least an hour if possible. 

Then place the patties on the grill or stove on high. Cook roughly 5 to 6 minutes or until done. 

Wrap in Lettuce and drizzle the Primal Kitchen Ranch dressing.