Balsamic Glazed Steak Rolls




I have really been slacking lately with posting recipes.  I have been pretty culinarily (is that a word?) lazy.  I have a few recipes that I make over and over again AND I have been grilling the crap out of everything.  That being said, when my medic partner posted this recipe to my Facebook wall and said “Tuesday’s supper?”, I was all over it.  It’s nice to work with people who get me.  I was pretty excited about this one.  1. A new recipe.  2. A Paleo recipe.  3. You use the grill.  4. A perfect combination of protein and vegetables.  Yes, yes, yes, and yes.  So here we go.


For the steak:

8 thin slices sirloin or flank steak (length and width according to personal preference)
Extra virgin olive oil
Salt and freshly ground black pepper
Fresh rosemary, chopped
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1 medium yellow onion, halved and then thinly sliced
A few white button or cremini mushrooms, cut into thin strips

For the Rosemary Balsamic Glaze:

1 teaspoon extra virgin olive oil
1 large clove garlic, minced
1/4 cup dark balsamic vinegar
2 tablespoons dry red wine
2 teaspoons coconut sugar
2 sprigs fresh rosemary
1/4 cup Progresso beef broth


1. Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.

2. Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper. 

3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick (or 4). Repeat for each steak roll.

4. For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, coconut sugar, and the rosemary sprigs.  Bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.

5. Prepare the grill.  Grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze.

As I mentioned earlier, my medic partner and I made this at work.  This recipe is really easy to prepare.  You can also prepare it well in advance.  Great for people with busy lives.  Prepare it, roll it, chill it, then grill it later.I cooked my steak to a perfect rare/medium rare.  With a normal steak, you are able to cook both sides.  With this recipe, you can’t cook the inside of the roll.  My advice is to grill on a low heat for a while, then at the very end, turn up the heat for just a little crispness.  Make sure you keep a close eye on it.  These steak rolls could easily become just a little too crispy.

This dish is ridiculous!  You have the grilled steak.  You have the veggies.  And THEN there’s the balsamic glaze.  ALL.THE.FLAVORS.  The glaze is the icing on the cake.  The original recipe calls for brown sugar.  To make it Paleo, we opted to use coconut sugar instead.  On a sidenote, I’d be curious how real maple syrup  or molasses would be instead of the coconut sugar.  The rosemary, garlic, sugar combo makes your tastebuds super happy.  I was curious how the rosemary and sugar would be together.  Amazing, turns out.  I’m slowly learning about flavor layering.  To complete the meal, we grilled some asparagus on some tin foil with garlic, Kerrygold butter, and s&p.  The asparagus is also pretty tasty with the balsamic glaze on it.

Per Murphy’s Law, we were expecting to be bombarded with ambulance calls before, after, and during the making of this.  Luckily, we were able to prep the food, grill the food, and actually eat 3/4 of the food before the tones dropping.  I consider that a success.

Have I mentioned how much I love food? And people think that Paleo means only eating berries and seeds…  Now, go make this.  Sure to be a crowd pleaser.

**Disclaimer….there probably won’t be leftovers**

Happy eating!

Original recipe HERE20140527_175301


Baked Fried Chicken Tenders with Maple Dijon Dipping Sauce


Boneless skinless chicken breast tenders were on sale today. Totally craving some chicken tenders comfort food. Here is what I came up with.

1-2# boneless chicken breast tenders
2 eggs
Approx 2 cups Almond meal (with the skins)
1 Tbsp Grass-fed butter (melted)
S&P for a hint of flavor

Maple Dijon dipping sauce
Dijon mustard (check labels for sneaky sugar)
Real maple syrup

1. Preheat oven to 425°.
2. Pour the almond flour into a bowl, season with s&p
3. In a separate bowl, mix together eggs and butter.
4. Dredge the chicken in egg/butter mixture then coat in almond meal.
5. Arrange the chicken in a single layer on a baking sheet or oven safe dish.
6. Bake at 425° for 60 minutes or until chicken is brown and crispy.
7. In the meantime, mix together maple dijon dipping sauce. I use a 2:1 ration. 2 parts mustard, 1 part maple syrup.
8. Once chicken is cooked, remove from oven, the juices should run clear when pierced with a knife. Let cool for a minute or 2. Serve with dipping sauce and enjoy.

There are a thousand recipes out out on the Internets similar to this one. From memory, I just kind of threw this together on my own.  Really, I just had the almond meal in my cupboard that I wanted to use up.  Figured this would be a good way.

I provided you with the basic version of these chicken tenders.  For a few of the chicken strips, I added some Italian seasoning to the almond meal mixture.  Once cooked, I dipped the chicken into marinara sauce.  Experiment with flavors and see what you can come up with.  One could make this recipe a plethora of different ways.  Garlic, rosemary, cayenne pepper, lemon, etc…

These chicken bits come out perfectly crispy.  At the temperature that I cooked them, they have just the right amount of crisp while keeping the chicken tender and juicy.  Pretty good combo.

Really, this is so easy…and cleanup is a breeze.  Easy, clean way to enjoy some chicken strips. It will save you time and will for sure be a hit.

Happy eating!

Slow Cooker Cranberry Sauce


I’m a sucker for cranberry sauce.  A Thanksgiving staple that can easily be forgotten.  I guess I grew up having the canned cranberry sauce…didn’t know any better.  This year I decided to try something a little different.  The ingredient list just screamed FLAVOR!  I was all about it.  Here is what you need to know:

One 14 ounce bag of cranberries
One medium Bartlett pear, cored and diced smaller than the cranberries
Juice and zest of one medium orange
One tablespoon of freshly grated ginger
1/4 cup raw honey
1/4 cup coconut sap crystals/coconut sugar

1. Wash your cranberries (turns out, cranberries are pretty dirty). Strain excess water off before dumping into your slow cooker.
2. Add your pear, orange juice, orange zest, and ginger. Stir.
3. Add your honey and coconut crystals. Try your best to stir evenly. If clumps form, set them towards the top.
4. Leave your lid slightly cracked to allow excess moisture to cook off, which will provide a thicker sauce.
5. Cook on high for 3 hours or low for 5 hours. If doubling the recipe, cook on high for 4 hours or low for 6 hours.

The only thing that I changed was the ginger…accidentally.  I read tsp vs Tbsp so I did not buy enough ginger.  Otherwise, the recipe was followed to a T.  I have so much to say about this recipe, but to keep this post short, let me summarize my thoughts with bullet points.

1. This cranberry sauce made my house smell A-MAY-ZING.  After throwing this together in the slow cooker, my husband and I left for a bit to run some errands. When we got back, my house smelled like Christmas.  It was an olfactory delight. Way better than a candle. 
2. This is THE best cranberry sauce that I have ever had. The cranberry.  The orange.  The pear.  The ginger. Wow.  Just…wow.  It’s a perfect punch of flavor.  Everything goes together really well.  Great layering. 
3.  I visited with Jason, the guy behind PaleoPot , a little about this recipe.  We talked about the pears.  Pears aren’t typically found in your traditional cranberry sauce.  The purpose for pears is twofold.  A. The pears add sweetness.  Sure, honey and coconut crystals add sugar, but really, nothing beats that natural sugar that you get from fruit.  B. Pears have pectin.  Pectin is a thickener.  Nature’s thickening agent.  Boom!
4.  Next time, I would double the receipe. I can’t get enough.  This recipe made about 2 cups, give or take.  Not nearly enough for those of us who pile on the cranberry sauce.
5. Only a handful of ingredients.  The only prep “work” really is with the orange and the ginger.  With a sharp microplane, it takes no time at all.  Quick and simple.

In short, this recipe is a huge win.  This WILL be made again (and again and again and again).  Thanks, Jason from PaleoPot, for making our turkey better, for making our house smell like cranberry spice, and for a more colorful Thanksgiving table this year. 

Happy Thanksgiving!

Recipe HERE.




I saw this one on Facebook as well and have been craving guacamole since.This recipe is pretty standard and simple to make. I’ve been making guacamole this way for awhile.

What you need:
3 avocados

This particular recipe calls for red onion. I used yellow. I added about half of an onion, 1 medium sized Jalapeño (diced and seeds removed), about 4 garlic cloves, and a few squeezes lime juice. Basically adjust quantities to taste. The recipe is really just a guideline.

Cut, chop, dice, mash, eat. Simple enough.

I used veggie chips to dip into the guacamole. Terra brand is the one I use. It’s pretty clean for the most part. They’re a good gluten free, veggie based alternative to tortilla chips.

Guacamole is dangerous. I could eat this stuff all day.

Recipe HERE.

Steve’s PaleoGoods


Here is what I ordered from Steve’s PaleoGoods.  I ordered a few Paleokits, some Paleo Krunch, a Paleo Krunch Bar, some beef jerky, and a marinade/dressing sampler.  Check out their website for more info on their products.

I opened their Paleo Krunch and the grass-fed beef jerky at work the other day.  Everyone commented on how great both products tasted.  The Paleo Krunch is grain-free dairy-free granola, sweetened with honey.  I was impressed.  Great flavor, a little crunch, and totally clean.  The jerky has a slight kick and the flavor is spot on.  The guys at work really liked it. 

Their Paleokits are pretty great as well.  Jerky, nuts, berries.  It sounds like an interesting combo, but it really works well.  The Paleokit that I opened today included beef jerky, cranberries, nuts, and some strawberries.  Awesome flavor.  The best part was that it was the perfect amount to tide me over between meals.  I WILL be ordering more of these.  Great for work, beach bag, post workout…

I also marinated some chicken in the peach BBQ and the ginger cilantro sauces then grilled it up.  Again, thoroughly impressed. The flavor is kickin, adds a lot to some grilled chicken.  These sauces even taste clean too.  No high fructose corn syrup, no sugar, no extras.  They’re simple and tasty.  As far as the rest of the items that I purchased, I’m giving them away.  Congrats to the 5 who won the contest on my Facebook page.  Enjoy!

Steve’s PaleoGoods are definitely a Paleo win! Not sure what to try?  I recommend getting a few sampler packs.  This way, you get to try a little bit of everything.

paleo grill


Homemade Blueberry Preserves


Since I was baking some grain-free bread, I thought it would be appropriate to make a jam to go with it.  Ridiculously simple and just as delicious.

You will need:
Blueberries (fresh or frozen)
Lemon juice
Lemon zest

Smash the berries in a sauce pan. I used a potato mashed. Next, add the honey, lemon juice, and zest. I just bought a lemon and used the juice and zest. Pretty slick. Heat on medium-high and boil for 15-20 minutes, stirring frequently. Once sauce thickens, take off heat. I am storing my preserves in a small mason jar.

I used the amount of honey that the recipe called for, and the sweetness was spot on. Texture is perfect. Flavor is great. More nutritious and definitely more delicious than that store bought garbage. Another keeper.

Try it yourself HERE.

Happy eating!

Paleo Mayo Round 2


The last paleo mayo that I made was pretty mustardy. My husband doesn’t care for mustard, so I wanted to find a recipe that was a little more mild.

This recipe doesn’t actually call for Bacon fat, but I decided to try substituting the olive oil with Bacon fat.

Here is what you need
Lemon juice
Mustard powder
White pepper
Sea salt
Light olive oil -OR- bacon fat

Mix everything, except for the olive oil/bacon fat, together in the food processor. Mix until the concoction is almost frothy. The recipe says to add the olive oil VERY slowly. With the bacon fat, I made sure that it was cool, yet still slightly liquidy. I’m trying to think of something to compare the consistency to, but finding it difficult. I suppose you could compare the consistency to that of butter that’s half liquid/half softened. Anyway, once the bacon fat was cool enough, I added it to the food processor maybe a tablespoon at a time.

This mayo actually turned out perfectly. The texture is spot on, just like the real deal. The flavor IA subtle. Big on the bacon, light on the mustard.

I mixed it with some tuna and a pickle. Pretty great actually. I recommend it.

Baconnaise recipe is HERE.

Pecan Hummus


Since eating clean, I have missed my hummus….a lot. I used to go to town on the spicy pepper hummus and veggies.  Chickpeas fall into the legume category, which is not Paleo. Suffice it to say, I was pretty excited to find this recipe. 

4 ingredients

I also added a little EVOO and used garlic pepper instead of plain black pepper. Mix all of the ingredients in a food processor. That’s it. Easiest recipe. Ever.

I chose to try out the hummus by dipping some carrot sticks into it. I was expecting it to taste like hummus. Turns out, it doesn’t really taste like hummus…obviously has a nutty flavor.  This is a really good substitute for hummus. This would also be pretty delicious with ants on q log (celery and raisins). In the future, I plan to experiment a little more with other flavors (roasted red pepper, basil, green olives, etc.).

Try this one out. Let me know what fun ingredients you would add to the recipe.

Thank you, Cassandra, from Fed and Fit for posting such great recipes. 

Recipe found HERE.