Yam, Spinach, Arugula, and Sausage Frittata

Sorry for the delay in posting! I’ve been really busy with my research this past week.

Today’s recipe happened after yesterday’s workout. It was a good workout, I was hungry, needed to shower, get presentable, and head to LA before my self-imposed 11am deadline. Having less than an hour to go, I decided a quick oven-prepared frittata would allow me to multitask.

If I assembled the frittata and put it in the oven, by the time I got showered and ready, I figured it would be cooked. My major dilemma was that I wanted yams, but didn’t have the time to cook them like I normally do. I figured if I peeled them into super thin slices, they would cook in the oven.

And what do you know? I was right. So cheers to multitasking and this frittata easily makes three servings that you can pack in advance.

(Warning: I do not encourage leaving your oven operating unattended in all circumstances. Be cognizant of your surroundings, particularly little children…)

Yam, Spinach, Arugula, and Sausage Frittata

1/2 yam, peeled (after peeling the skin off, just continue to take the vegetable peeler to the yam)
About 1 cup- a cup and a half of mixed spinach and arugula
1 large sausage, cut or diced (I would recommend a slightly sweet sausage like a chicken and apple or a slightly spicy sausage)
6 eggs, beaten
Seasonings to taste: pepper, cumin, chile powder, paprika, granulated onion and garlic
Fat of choice

Preheat your oven to 350 degrees F.

Prep your yam.


Grease an oven-safe pan and place your slices of yam in a thin layer in the pan and up the sides just a little.


Add your seasonings to taste (Can you tell I love spicy yams??). Then add your layer of spinach and arugula.


Add sausage.


Pour your beaten eggs over the mixture.


I had a little leftover yam, so I added it on top (not pictured).

Place in preheated oven. Take a shower. Or just wait. Your choice. It’ll be between 20-30 minutes for your frittata to be cooked (when the center is no longer runny).


Remove for oven, slice, serve, or portion into three meals. I love frittatas for that very reason!!


Have a great weekend, and thanks for your patience!!

Spicy Cherry BBQ Sauce

This is an easy barbecue sauce that will add a kick to your meat. I put this over some simply seasoned chicken breast and grilled it.

Spicy Cherry BBQ Sauce
1 cup of fresh, pitted cherries
1/2 cup water
2 Tbsp apple cider vinegar
2 tsp agave nectar (optional)
1/2 shallot
Liberal seasonings: red pepper flakes, granulated onion, granulated garlic, paprika, chile powder, dried oregano, pepper, sea salt
Small pinch of ground cloves, ground cinnamon

In a medium saucepan combine cherries, water and shallots. Bring to a boil.



Reduce. Pour mixture into a blender. Blend until smooth. Return to saucepan.


Place over low heat. Add cider vinegar, agave, herbs, and seasonings.

Remove from heat.


Set aside or use immediately.



I brushed mine over chicken while grilling.


Pineapple Right-Side-Upcakes

My dad always says he never wants anything for Father’s Day, his birthday, Christmas… You get the point. So, as this Father’s Day approached and we asked him what he wanted, he said his usual “I don’t want anything,” but the caveat was “but I want a pineapple upside-down cake with lots of cherries.” I decided I would use the opportunity of making him a non-paleo pineapple upside-down cake to make some paleo right-side-upcakes. Clever, right?!

These are so yummy and I was very careful about measurements (shocking, right?).

Paleo Pineapple Right-Side-Upcakes (Makes about 1.5 dozen)
1-20 oz. can of crushed pineapples, drained (check ingredients, make sure they’re in pineapple juice and not syrup)
1-14.5 oz. can of pitted cherries in water, drained (or fresh cherries if you have the patience to pit them)

Wet Ingredients
2 tsp. vanilla extract
5 Tbsp. agave nectar or honey
5 eggs
3/4 c. coconut milk
1/2 c. butter or coconut oil, melted

Dry Ingredients
1 tsp. sea salt
1 tsp. baking powder
1 tsp. baking soda
1 c. coconut flour
1/4 c. dried, shredded coconut (unsweetened)

Preheat your oven to 350 degrees F.

Line a muffin tin with adorable liners (ok, they don’t have to be adorable…)

Place canned ingredients in strainers and allow them to drain.



Get out as much of the excess liquid as possible.

In one bowl, combine all your dry ingredients.


In another (larger) bowl, combine all your wet ingredients.


Using a handheld mixer, slowly add your dry ingredients into your wet ingredients.


Stop mixing once the batter comes together. Fold in your drained pineapple.


Spoon the mixture into your liners.


Top with cherries.


Place in preheated oven and bake for 25-30 minutes.


Top with whipped coconut cream “frosting” if you wish! Hope you enjoy!


Spicy Stuffed Zucchini

My kitchen is done! I’m so relieved. Luckily, it was only 48 hours. I can’t imagine having to wait for a major kitchen renovation. While my kitchen was inaccessible, I ate a leftover frittata that I portioned out with some baked sweet potato fries, and I bought some salads in order to keep it paleo.

The whole time I was unable to cook, this giant sucker was taunting me in the fridge.


Today’s recipe was an effort to shut this guy up. Hehe. This recipe is a modification of a modified recipe. Now, two weeks ago (or so), we had a paleo potluck at our gym, and Nicole, one of the ladies at RCCF, brought in these delicious little zucchini boats. She got the recipe from fastpaleo.com and made a few modifications (original recipe here).

The stuffed zucchini recipe I’m sharing today incorporates some of Nicole’s modifications and a few of my own. Hope you love it!

Spicy Stuffed Zucchini
1 giant zucchini, or about 4 small/medium zucchini
2 strips of bacon (turkey or otherwise), chopped
1lb. ground beef (or turkey)
1 bell pepper, finely diced
1 pasilla chile, finely diced
1 tomato, diced
Green onion (bulb and stem), minced
1 bunch of cilantro, minced
6 oz. of tomato paste
Paprika, cumin, chile powder, dried oregano, red pepper flakes, cayenne pepper, ground garlic, ground onion, pepper, sea salt (to taste)
Fat of choice

Ok, preheat oven to 400 degrees F.

Cut your zucchini(s) in half lengthwise.


Using a spoon, seed them to create a cavity for your filling. Reserve half of the seeded zucchini and chop.


Add a little fat of choice to your zucchini and roast in the oven for 10-15 minutes.

Meanwhile, make sure your veggies are prepped so we can move on to the stuffing (I minced the cilantro after I took this picture).


In a large sauté pan or wok, heat your bacon.


Once it has begun to cook down, add veggies (if your bacon does not give off enough fat, you may need to add some more to sauté your veggies).


Sauté. Add beef (or ground turkey) and break up.


Add tomato paste and seasonings to mixture.


Remove zucchini from the oven (if you haven’t already). Stuff with filling. Serve immediately, or put it back in the oven to keep it warm before serving (lower oven temp!).



Dinner’s done! Just slice, serve, and enjoy !


So… My kitchen countertops are getting worked on in the morning and I will essentially be unable to cook for 48 hours. At the same time, I have a massive, ginormous garden-fresh zucchini (someone else’s garden… Any plant I touch dies) staring at me. Expect a zucchini post on Thursday while I think up something to do with it.

Happy paleo-eating!

Mexican Scramble

This recipe is inspired by the Mexican Scramble at Au Coquelet Cafe/Bakery in Berkeley, CA. I ate that almost every day while I was in Northern California. Though not paleo, it was amazing. I paleo-ified their recipe so I could eat it without the guilt. Hope you enjoy it as much as I did.

Also, if in Berkeley, I highly recommend this place. They make everything in house and use local, organic ingredients whenever possible.

Paleo Mexican Scramble (Serves 2-4)
-Half a yam (or sweet potato), diced
-Half a bell pepper, diced
-Minced green onion and cilantro (about 1/4 cup combined)
-4 eggs
-Seasonings to taste: paprika, chile powder, cumin, pepper, salt
-Fat of choice

There are a few ways to do this. I think this method (roasting yams separately) was the most efficient. You could always cook the yams in the skillet if you want.

Preheat oven to 400 degrees F.

Line a cookie sheet with parchment paper. Place diced yams or sweet potatoes in a single layer. Generously dust with seasonings and place in oven for 15 minutes. Remove and allow to cool.


Meanwhile… In a large skillet not too far away…
Heat your fat of choice. Add bell peppers and sauté. Add green onion and cilantro.


Add your yams/sweet potatoes.


Add eggs. Scramble.


Serve! I topped mine with leftover pico de gallo. Recipe here.



Chocolate Coconut Cookies

I will be the first to tell you that I am not a baker. I think that gene skipped me. As much as I love to cook, baking is a completely separate demon that often leaves me in a state of frustration. Either way, on occasion, I do get an itch that only baking can scratch. This is what I threw together using what was in my cupboard.

Chocolate Coconut Cookies
Wet ingredients
-1 can coconut milk
-1 nasty banana, mashed
-2 eggs
-1 teaspoon each of vanilla and almond extract
-1/4 cup agave nectar (use more if your sweet tooth is having one of those days)

Dry ingredients
-1 3/4 tsp baking soda
-1 1/4 c. dried, unsweetened coconut flakes
-4 1/4 c. almond meal
-1/4 c +2 Tbsp unsweetened cocoa powder
-1/2 tsp salt

Preheat oven to 350 degrees F and line a cookie sheet (or 2) with parchment paper.

In one bowl, mix all your wet ingredients together. In another bowl, mix all your dry ingredients together.


Slowly add dry ingredients into wet. Mix well.


Once your dough is mixed, spoon mixture onto prepared cookie sheets.


Bake for 8-12 minutes. Cookies will be very moist and cakey. I haven’t tried it, but it would probably work well as muffins. Top with coconut cream if you wish.


Yes, they might look like poo, but they don’t taste like it!



Turkey-Cucumber Roll Ups

I almost feel like I’m cheating. I’m giving you a recipe for something that requires absolutely no cooking whatsoever. It’s simply assembly.

Now, these taste best fresh. I would advise against making these too far in advance. They may get soggy if they sit.

This is a small recipe. It will make 6 little rolls. The cucumber will yield more slices, but I was just making enough for myself. Adjust as necessary.

Turkey Cucumber Roll Ups
Peeled Cucumber Slices (using a vegetable peeler, take off cucumber skin, then continue to peel the cucumber around the seeded middle)
3 slices of real, unprocessed deli meat (I used turkey)
Half a tomato, diced
Shredded carrot
Shredded lettuce
Paleo mayo (optional)


Arrange cucumber slices on a flexible cutting board or piece of parchment paper. Layer meat on top of it.



Add your vegetables in a thin line. If you want to add paleo mayo, add it now.


Lift up the edge of the cutting board or parchment paper to help you fold the roll onto itself.


Roll tightly.


Insert a toothpick in the center of each cucumber slice.


Using a paring knife or a serrated knife, slice between each cucumber slice. Serve and enjoy!!