Thursday, January 22, 2015

Posted by Leslie Livingstone 6:11 AM No comments
OMG to die for.   I literally had to dump the rest of my plate so that I didn't continue to eat.
I will make this again soon and include photos.

Recipe courtesy of Emeril Lagasse

2 tablespoons Grass fed butter or Ghee
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Essence, recipe follows
1 1/2 teaspoons Himalayan salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper ( I used jalapeno )
1 tablespoon minced garlic
1 1/2 cups full fat coconut milk
1 cup diced tomatoes
1/2 cup chopped green onion tops
2 tablespoons chopped fresh parsley leaves

Emeril's Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Bake and shred your spaghetti squash. ( will create a walk through soon, but in the mean time google it :)

While the squash cooks, prepare the sauce.

Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan.
Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan.
 Sear the chicken until well browned on both sides, about 2 minutes.
Remove from the pan and set aside.
Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.
Add the garlic to the pan and saute until fragrant, about 30 seconds.
Add the coconut milk, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil.
Cook the sauce until the cream is reduced by half, about 2 minutes.
Add the tomatoes, tossing to incorporate for 3 to 5 minutes.
Remove pan from the heat and add the green onions, and parsley and toss to blend.
Serve over spaghetti squash immediately.

Emeril's Essence:
Combine all ingredients thoroughly.

Monday, December 29, 2014

Posted by Leslie Livingstone 10:02 AM No comments

Paleo Sweet Potato Cranberry Stuffing

yield: 12
total time: ~2 HOURS
I made this Stuffing for our grain free Thanksgiving last year and loved it. 
I will often make up a batch and use it as a casarole for my breaksfast.
I will just add and egg and half and avocado.


  • 6 lb. sweet potatoes, cut into ½“ cubes
  • 8 oz. {2 sticks} grass-fed butter or extra virgin coconut oil
  • 1 tsp kosher salt
  • 2 lb. mild Italian sausage
  • 5 cloves garlic, peeled and smashed
  • 1 large onion, diced
  • 1 head of celery, diced
  • 1 Tbl Italian seasoning
  • 12 oz. fresh cranberries
  • curly parsley for garnish {optional}


  1. Preheat oven to 350 F and line baking sheets with parchment paper. Melt half the butter and pour over the cubed sweet potatoes. Lay the sweet potato cubes on the baking sheets in a single layer. Dust with half the kosher salt. Bake at 350 F for 30 minutes, stir, then bake for an additional 25 minutes. Add or subtract baking time in order to get slightly crisped, but not burnt sweet potato croutons.
  2. In a large frying pan, break up and brown the Italian sausage. When it’s brown and crispy, drain in a colander and then set aside.
  3. Add the other half of the butter {4 oz.} to a large sauce pan over low/medium heat. Add the cloves of garlic and let it simmer and infuse for about 5 minutes. When the garlic starts to brown, remove and discard. Add the diced onions and stir. Add the diced celery, ½ tsp of the kosher salt, and the Italian seasoning. Stir and let simmer for about 5 minutes, or until the onions are translucent.
  4. Pour the finished sweet potato croutons, Italian sausage, and cooked onion, celery, and garlic mixture into a large mixing bowl. Add the raw cranberries and fold until evenly combined.
  5. Pour the mixture into a large baking dish, cover with aluminum foil, and bake at 350 F for 20 minutes. Remove the foil then bake for an additional 10 minutes uncovered.
  6. Remove from oven, serve, and enjoy!

Wednesday, December 17, 2014

Posted by Leslie Livingstone 7:13 AM No comments
Each holiday season Starbucks brings out one of its most beloved dessert recipes: a soft triangle of white chocolate and cranberry cake covered with delicious creamy lemon frosting and dried cranberries. But when the holidays are over, the Bliss Bars go back into hiding until next season. that's when we bust out our home clone.
The cake is flavored with bits of crystallized ginger that you can find in most markets near the herbs and spices. Be sure to finely mince the chunks of ginger before adding them, since ginger has a strong flavor, and you don't want anyone biting into whole chunk. For the white chocolate, one 4­ounce bar of Ghirardelli white chocolate will give you the perfect amount of chunks after you chop it up. If you can't find that brand, any brand of white chocolate will do, or you can use 4 ounces of white chocolate chips. This clone recipe will make a total of 16 cake bars, at a fraction of the cost of the original.
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups packed light brown sugar
3 eggs
2 tablespoons minced crystallized ginger
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups ( Baking Mix )
1/2 teaspoon baking powder
3/4 cup chopped sweetened dried cranberries
4 ounces white chocolate, cut into chunks
4­ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1 teaspoon vanilla extract
1/4 cup chopped sweetened dried cranberries
Drizzled Icing
1/2 cup powdered sugar
1 tablespoon Almond Milk
2 teaspoons Coconut oil
1. Preheat the oven to 350 degrees F.

2. Make cake by beating the butter and brown sugar together with an electric mixer until smooth. Add the eggs, ginger, vanilla, and salt and beat well. Gradually mix in the flour and baking powder until smooth. Mix the chopped dried cranberries and white chocolate chunks into the batter by hand. Pour the batter into a buttered 9 x 13­inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 25 to 30 minutes, or until the cake is lightly browned on top. Allow the cake to cool.
3. Make the frosting by combining the softened cream cheese, powdered sugar, lemon juice, and vanilla in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread the frosting over the top of the cake.
4. Sprinkle 1/4 cup of chopped dried cranberries over the frosting on the cake.

5. Make the drizzled icing by whisking together powdered sugar, milk, and shortening. Drizzle this icing over the cranberries in a sweeping motion with a squirt bottle or fill a small plastic storage bag with the icing and cut off the tip of one corner.

6. Cover the cake and let it chill out in the fridge for a couple hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times, making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.
( Tip Best if refrigerated overnight, This allows the frosting to set up )

Makes 16 bars

Posted by Leslie Livingstone 7:00 AM No comments
These Orange Ginger scones have been a family tradition for Thanksgiving and Christmas since I was a child.  There is something special about waking up the holiday morning with Scone and Sausage waiting.

( Photos to be posted Christmas )
Preheat oven 425
4 cups of flour ( Baking Mix )
2 ts fresh ginger
2 oragne peel grated
1/2 cup sugar
1 TB + 1ts of baking powder
1tsp baking soda
1ts salt
1 cup butter ( Grassfed )
2 eggs
1 1/2 cups of buttermilk
Mix all dry ingrediants in a bowl with the orange peel
( You can pre-mix dry ingredients the night before)
Cut in the butter
Whisk all wet ingrediants in a bowl and slowly mix into dry mixture
Flour the counter
Lay out scone mix
Cut into 4s
Make a round patty with each section
Cut the round into 8 with a floured knife
Lay on cookie sheet
Sprinkle the top with sugar
Bake for 14 minutes at 425

Friday, June 13, 2014

Posted by Leslie Livingstone 8:28 AM No comments
Primal Red Sauce

1 lb Italian sausage, casings removed (mild or hot)
1.5 lbs of hamburger
1 small onion, chopped (optional)3 -4 garlic cloves, minced1 (28 ounce) can diced tomatoes No Sugar Added2 (6 ounce) cans tomato paste No Sugar Added
2 (15 ounce) cans tomato sauce 
No Sugar Added
1 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)3 teaspoons basil2 teaspoons dried parsley flakes
1 teaspoon salt1/4-1/2 teaspoon crushed red pepper flakes1/4 teaspoon fresh coarse ground black pepper1/4 cup red wine (a good Cabernet!)1 lb thin spaghetti GF / or Zoodlesparmesan cheese (optional)

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.Add onions and continue to cook, stirring occasionally until onions are softened.Add garlic, tomatoes, tomato paste, tomato sauce and water.Add basil, parsley, salt, crushed red pepper, and black pepper.Stir well and barely bring to a boil.Stir in red wine.Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!Cook spaghetti according to package directions.Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese

Friday, January 31, 2014

Posted by Leslie Livingstone 6:21 AM No comments

Paleo Jalapeño Chicken Burgers


Christine @ (adapted from What’s Gabby Cooking)



Using clean hands, mix together ground chicken, onion, cilanntro, garlic, jalapeno, ground cumin, paprika, and red pepper flakes in a large bowl. Divide mixture and form into 8 patties. Grill over medium-high heat until burger is cooked through.  Flip when bottom side of burger no longer sticks to the grill grates. Top with guacamole if desired.

Freezing Directions:

Using clean hands, mix together ground chicken, onion, cilanntro, garlic, jalapeno, ground cumin, paprika, and red pepper flakes in a large bowl. Divide mixture and form into 8 patties. Alternate patties with squares of parchment/wax paper. Place in a freezer bag, label and freeze. To serve: Thaw. Grill over medium-high heat until burger is cooked through. Flip when bottom side of burger no longer sticks to the grill grates. Top with guacamole if desired.

Servings: 8

Saturday, January 25, 2014

Posted by Leslie Livingstone 10:08 PM 1 comment

Last year I was using Cliff Bars, and Kind Bars as my main fuel source, but after going Whole30, I am realizing the grains and sugar are not going to work for me.  The recipes I made tonight are from  Chocolate Covered Katie.  The two that I made are both delicious.

Cookie Dough

  • 20 dates (I highly recommend Sunmaid dates, found in regular grocery stores near the raisins. They’re softer and easier to blend.) 
  • handful of chocolate chips or Sugar-Free Chocolate Chips - I used allergy free ( no dairy no soy )
  • 1/2 cup cashews (30g) (or another nut, like almonds.)
  • 2 tsp pure vanilla extract
  • tiny pinch of salt (can be omitted)
Blend the dates, cashews, salt, and vanilla in a food processor. (You can use a blender, but they’re much harder to blend and they can get very sticky.) You can either blend the chocolate with the other ingredients or chop it separately, then mix the pieces into the dough. Make bars, balls, or shapes of whatever size you want.

Hot Fudge Brownie Larabars

Based on the recipe for Fudge Babies.
  • 1 cup pecans
  • 20 large dates
  • 1 tsp pure vanilla extract
  • 3-4 tbsp cocoa powder (or even Dutch cocoa)
  • optional:
  • 1/8 plus 1/16 tsp salt (I always add it)
  • optional:
  • chocolate chips or even a piece of a chocolate bar or baking chocolate
Blend all the ingredients, using a food processor or Magic Bullet. No need to blend the dates first; I just blend everything all at once in my MB. If you use drier dates than SunMaid, you might have to add up to 1 tbsp water. Form into bars. It might help to put dough in a plastic bag and close the bag, then shape into a bar. (Feel free to experiment with different nut combinations. I often sub almonds or cashews for some of the walnuts.

"Oatmeal " raisin cookie  Larabars

Updated 2/11/2014 - Last night I made an "Oatmeal Cookie" version and it is SOOOO good.

  • 1 cup of cashews
  • 1/2 cup of walnuts
  • 20 dates
  • 1/2 cup of coconut ( no sugar added )
  • 1 tsp vanilla extract
  • 1 cup of GOLDEN RAISINS ( no sugar added )
  • Spice to taste ( I used pumpkin pie spice)
  • ( you may need to add a little almond milk or water to make this one a dough texture it was pretty dry)

  • 4 cups pitted dates
  • 1/2 cup raw almonds
  • 1 1/4 cup raw cashews
  • 1 small lemon – reserve juice and approx. 1 teaspoon of grated rind
  • 2 teaspoons pure lemon extract

  1. In a food processor, combine dates, almonds, cashews, juice of one lemon and grated rind; pulse until you get a sticky paste. You will need to stir in between pulsing to get the mixture evenly processed.
  2. Remove sticky date mixture from food processor and place into a medium sized bowl, add pure lemon extract. Spray hands or heavy duty spoon with a little non stick cooking spray. Use hands or heavy duty spoon to mix in lemon extract. Line a 2.2 qt. baking dish with plastic wrap. Press mixture evenly into dish.
  3.  Refrigerate over night. Cut into bars or see notes.
  4. Keep bars refrigerated. Wrap bars individually in plastic wrap for an easy take and go snack or store bars in a covered Pyrex baking dish.

  • The date mixture will be very sticky, this is normal.
  • I went a head and added pure lemon extract to give these bars the extra lemon flavor that was missing using only the rind and juice. For me, it was perfect. If you’re a lemon lover and not afraid that the extract will be overpowering (I promise, it’s not.) go a head and add it to the mixture when you add the lemon juice. However, if you only like lemony tasting snacks, I suggest tasting your mixture before adding the extract. If it’s not enough lemon love for you, add the lemon extract 1 teaspoon at a time and taste before adding the next.
  • Also, just want to let you know that it’s harder to add the lemon extract after it’s been processed in the food processor. The mixture is too thick & sticky. This is why I pulled the mixture out of the food processor and had to stir it in the bowl.
  • If you find that the bar is too sticky for your taste, chop finely, some extra almonds. Remove uncut bars from baking dish, peel off plastic wrap and sprinkle evenly with finely chopped almonds on both sides of the bar, pressing gently, before cutting into bars. Store bars in the refrigerator.  


Bookmark Us

Delicious Digg Facebook Favorites More Stumbleupon Twitter