In honor of Cinco de Mayo, I’ve decided to share my salsa recipe. It’s super simple and it won’t disappoint. 

You will need:

6 tomatoes

1 bunch of cilantro

3 serrano chiles

1 onion

3 garlic cloves

About 1 tsp sea salt

Juice from about 1/4 of a lime

A blender or food processor

Roughly process all ingredients so they’ll fit in your blender/food processor. It was a snug fit, but I got this all to fit in my Ninja. 






Once you’ve added everything except the sea salt and lime juice, use the pulse setting to process everything down. 

Once it’s your desired consistency, pour into a bowl. Stir in the sea salt and lime juice. Adjust or add more or less as you see fit.  


Enjoy over fajitas, ground beef, or with plantain chips!


Spaghetti Squash Lo Mein

I’m not a huge fan of Asian food. Supposedly, when my mother was expecting me, she got cravings for this one dish–Buddha’s Cushion–from a local Chinese place all the time. My theory is that she overdid it 🙂 Regardless, before I knew about paleo, there was this one local place that had great Chow Mein that I could have eaten all the time. It just had noodles, cabbage and onion, and a really peppery flavor. 

That chow mein was my point of reference and I used my recollection of it to make this dish. The seasonings are estimates, as always, adjust to your family’s own personal preferences. This is peppery, so you may want to tone it down.


2lb spaghetti squash 

Asian chopped salad kit (I used Taylor Farms and tossed the dressing, or about 10oz of a mix of cabbage, cilantro, celery, green onions)

1/2 sliced yellow onion

1 Tbsp cooking fat of choice

Seasonings: ground ginger, granulated garlic, granulated onion, paprika, ground black pepper, chile flakes, chili powder, sea salt, coconut aminos (or gluten-free soy sauce)

1. Preheat your oven to 350 F.

2. Slice your spaghetti squash in half lengthwise. Remove seeds. Sprinkle black pepper inside. Bake cut side down for about 30 min and allow to cool. It should be a little al dente still. 

3. Prep veggies (slice onions and others if you didn’t buy a package)

4. When spaghetti squash is cool enough to handle, take a fork to it and make spaghetti squash strands. Set aside. 

5. Heat your cooking fat. Add onions. Sauté onions. Add about a teaspoon of each seasoning to start. Add the rest of the veggies (not the spaghetti squash yet).

6. Continue sautéing until veggies are mostly translucent. Add more seasonings and your cooked, shredded spaghetti squash. 

7. Continue sautéing and check seasonings one last time. Finish with a splash of coconut aminos. 
Enjoy 🙂 Serve with your protein of choice. We had ours with beef broccoli. 

A Cauliflower Rice Tutorial

Cauliflower rice is one of our favorite sides. In the beginning, I’ll be perfectly honest, I wasn’t fond of the stuff. I couldn’t get the texture right and it just always came out too soggy and too cauliflowery.

It took some time, but I actually think I’ve perfected (to our tastes!) cauliflower rice.

Below you’ll find a series of videos giving you step-by-step directions on how to rice your cauliflower!!


1. Floret your raw cauliflower (or buy precut)

2. Wash your cauliflower if you haven’t done so already.

3. Pulse your raw cauliflower in a food processor or blender.

4. Heat fat

5. Add “riced” cauliflower

6. Stir in aromatics, seasonings, etcs.


1. Switching up your herbs and seasonings can entirely change the flavor profile of your rice. Have fun with it.

2. No food process or blender? No problem. Take your washed, raw cauliflower florets to a cheese grater (just be prepared for a mess). No cheese grater? Just chop or mince as finely as possible!

Any other questions? Just ask!

Roasted Vegetable Salad

This is my take on California Pizza Kitchen’s salad. I think mine tastes better, though. Hehe. (Just kidding, corporate attorneys!)

This salad blends roasted or grilled veggies with crisp, fresh lettuces for a yummy variety of textures, flavors, and temperatures. You can add meat to make it a meal, or serve it on the side of your protein. Either way, this is no boring salad. Use prepackaged salad mix to make this even easier.

Roasted Vegetable Salad (cut everything into roughly the same size for even roasting)
1 eggplant or about half a dozen baby eggplants: sliced or quartered, respectively
1 bunch of asparagus (cut off woodsy ends)
1 zucchini, sliced or cut into coins
1 bell pepper, slices
1 shallot, sliced
Fat of choice
Sea salt, pepper, Italian herb blend
1-2 bags of salad mix (you can use a simple blend, spring mix, or just spinach)
Balsamic vinegar (optional)

Preheat oven to 400 degrees F.

Prep veggies and make sure they are completely dry.

Place all veggies in roasting pan, mix with fat of choice and seasonings. Toss.


Keep in oven until veggies veggies are nice and roasted. This may take between 30-45 minutes. Once veggies are cooked, remove from oven.

Arrange your lettuce or salad mix of choice on a serving tray. Top with roasted vegetables and a drizzle of balsamic vinegar.

I topped mine with a cayenne pepper pan-seared chicken breast cut into pieces.


I also added carrot sticks and fresh broccoli florets before serving.

Vegetarian Option
Serve as-is without meat.

Primal Option
Add a good blue cheese. The flavors work together really well.

Kabobs 2 Ways

It is getting way too hot here in Southern California. When the weather gets like this, I try to avoid cooking in the kitchen. These kabobs are ridiculously simple, you can transport them raw then take them to the backyard (or the beach) and grill them there. Also, the fact that you can eat these with your fingers means no silverware. I love it when I don’t have to do dishes.

Kabobs 2 Ways (Makes a lot)
-2 large chicken breasts, but into about 1-inch cubes
-about 2 lbs cubed stew beef
-apple cider vinegar
-gluten free soy sauce or coconut aminos
-honey or agave nectar
-juice from 1 lemon, 1 lime, and 1 orange
-1 shallot, minced
-3 cloves of garlic, minced
-dried oregano, red pepper flakes, pepper, sea salt, cayenne pepper
-lots of veggies, cut into pieces about the same size as your meat (I used cherry tomatoes, mushrooms, onions, zucchini, and bell peppers)

If your skewers are wooden, soak them so they don’t catch on fire while you’re grilling them. If not wooden, then no worries!

Get three large mixing bowls. In one, combine your beef with pepper, red pepper flakes, equal parts of honey (or agave) and apple cider vinegar, and a half part of soy sauce or coconut aminos. Set aside and allow to marinade.


In the another bowl, combine your chicken with the shallots, garlic, citrus juice, oregano, salt, cayenne, and pepper. Allow to marinade.


Place your prepped veggies in the other bowl.


Set up your stations! I usually fully line a dish with foil twice. I put my raw kabobs there, then once they are on the grill, I remove the foil and use the same dish for the cooked kabobs.

Start shanking your meat. Just kidding, but start skewering your meat and veggies.


You will have to forgive me, I don’t have photos of my chicken kabobs or the finished product. Grill until fully cooked. I served me leftover chicken kabobs with guacamole on top. Super good. Enjoy! It’s summertime (well, at least it feels like it), so start grilling!

Now Accepting Donations to Help Me Buy New Pants! =)

Just kidding… Though I won’t turn any money away.

It’s March 20. I’ve been paleo for 80 days now. I haven’t lost much weight since the end of the paleo challenge (I think just 2 lbs), but my clothes keep falling off me. I just recently had to buy new jeans and gym pants because I was pulling them up so often, it was beginning to get a little ridiculous. Especially the gym pants. I only have two bottoms that are appropriate to wear for double unders and/or burpees. Now that I’ve incorporated a cheat, I feel like it’s taking a little bit longer. I’m not in a rush, though. After all, this is a lifestyle adjustment, and not just something to prepare me for summer (though I am beginning to get excited about summer).

Last night, I just made a chicken stir fry (prior incarnations of the stir fry: Turkey with Veggies and Fajitas). I had a bunch of veggies in the fridge that I needed to use: chard, collard greens, celery, carrots, bell pepper, broccoli, spinach.


I just sautéed these with some fat, a rotisserie chicken, and some spices (garlic and onion powder, ginger, pepper, and gluten-free soy sauce or coconut aminos).


Sorry there’s no plated picture! I was starving.

I plan on experimenting in the kitchen this weekend (or Monday) so I can show you guys something new.

Fajitas!! (And yummy Mexican Cauliflower “Rice”)

Today’s recipe is so flavorful and delicious, you can serve it to your friends who aren’t paleo and they won’t miss a thing. I’ll present you with two variations. I made my boyfriend shrimp fajitas (which I will base today’s recipe on), but I made myself chicken fajitas since I’m not a big fan of seafood. To round at the dish I made a simple cauliflower dish to imitate Mexican rice. Top with sliced avocado, guacamole, pico de gallo (or all three) and you have a delectable dinner. The cauliflower dish takes longer, so if you’re going to have to two together, begin prep for the cauliflower before you start cooking the shrimp. Enjoy!!

Shrimp Fajitas (I’m guessing this makes about 4-6 servings)

  • A little of your fat of choice
  • 2.5 lbs of shrimp (peeled and deveined)
  • 1 onion (I used a red onion), sliced
  • 1 bell pepper (I used green), sliced
  • Green onion, chopped
  • Cilantro, chopped
  • 2 cloves of garlic, minced
  • Juice from a lemon, or lime (I used a little bit of both)
  • Seasonings to taste: granulated onion, lemon pepper, salt, pepper, and menudo or pozole seasonings (This is an ingredient that is readily available at Latin markets. They contain a combination of dried oregano, garlic, citrus peel and chile flakes. Certain varieties–like those at Sprouts–contain sugar. Read the ingredients. Those at Latin markets don’t generally have sugar).

If your shrimp is frozen, let it thaw. Either way, rinse. In a large bowl (big enough to toss your shrimp), mix all of your seasonings then toss with your shrimp. Allow to sit while you prepare the rest of your veggies.

Slice your onions and bell peppers, chop your green onion and cilantro, and mince your garlic. Set aside half of your green onion, cilantro and garlic for the cauliflower “rice” (recipe to follow).

In a large pan (I used a wok), heat your fat of choice over medium, then add the onions, bell pepper and garlic. Once your veggies have softened a little, add your shrimp that you have allowed to sit in the seasonings. Squeeze in a little bit of the juice of a lemon or lime (or both). Once all the shrimp turns pink, remove from the heat. Add more seasonings to taste.


Mexican Style Cauliflower “Rice”

  • I head of cauliflower
  • 1 can/jar of diced tomatoes (drain excess liquid)
  • 1 can/jar of tomato sauce
  • Green onion
  • Cilantro
  • Garlic
  • Seasonings to taste: Menudo or pozole seasoning, salt and pepper

To prep your cauliflower, rinse, then cut into florets. Dump your cauliflower into a medium saucepan (with a lid). Add a couple inches of water and heat. Boil/steam the cauliflower until it is soft. Once it’s soft, drain off all the excess liquid. Using a potato masher, break the cauliflower down until it “rices.” Add the cilantro, green onion, and garlic you reserved (above) to the mix in addition to the diced tomatoes and the tomato sauce. Reheat while checking for seasonings. Once you have achieved your desired taste, serve the cauliflower “rice” with a little bit of your fajita mixture on top.

Chicken Fajitas Over Cauliflower "Rice"


Shrimp Fajitas Topped with Sliced Avocado and Fresh Pico de Gallo

Dinner’s done!!

Variations: You can substitute any other meat for the shrimp. I used chicken breast. Just adjust your cooking time. Fajitas are just like stir fry. Add as many different kinds of veggies as you’d like. Almost any veggie you have on hand would work in this dish.