Simple Fat Bombs

This has become our go-to recipe for a quick little fatty snack. These babies come straight out of the freezer, are only a couple bites each, and provide a nice burst of satiation.

I use silicone ice molds to make these – the 15-cube size available on Amazon here

Gluten-free, paleo, Whole30, keto, vegetarian, vegan

Simple Fat Bombs

Based on the Fat Bomb Bark from a Healthful Pursuit newsletter

1 Tbsp. Coconut oil
2 Tbsp. Coconut butter (the original recipe listed nut butter as an alternative) 
1 scoop collagen
1 Tbsp. Cacao powder
2 drops vanilla stevia
A pinch of salt

Microwave the oil and butter for :30 or until liquid. Stir in the collagen, cacao and stevia. Pour into molds and freeze.

Sets up in about 5 minutes.

Serves 2

Pineapple Jerk Pork Bowl

This dish is tasty, satisfying, light enough for Spring or Summer, and feeds an army.

Perfect for a busier-than-usual life, like the one I’ve been leading lately.


 Gluten-free, paleo, Whole30 (make homemade aioli)

Pineapple Jerk Pork Bowl

Based on Slow Cooker Jerk Pork in Pineapple Bowls by How Sweet Eats

3 – 5 lbs. pork shoulder
2 – 3 Tbsp. jerk seasoning
1/3 head red cabbage
1 can pineapple in juice
1/2 red onion
3 Tbsp. cilantro
3 Tbsp. aioli or mayo
1 – 2 Tbsp. sriracha (optional)
Juice of 1 lime
Kosher salt & black pepper

Rub your pork shoulder down and place in your crock pot. Add the juice from the can of pineapple. Cook on low for 8 hours. Shred, take out the bones if there are any, and kick the pot up to high – cook uncovered half an hour to an hour to evaporate some of the liquid. Alternately, spread your pork + juice out in a baking dish and bake @ 400.

While your pork is doing its pork thing, make the slaw by shredding the cabbage, chopping the pineapple, dicing the red onion, chopping the cilantro and tossing with mayo + sriracha + lime juice + a few hits each of salt and pepper.


Serves a bunch

Slow Cooker Thai Pork

This hands-off weeknight meal comes together in a flash, and cooks while you work. A win-win situation. 

gluten-free, paleo, Whole30


Slow Cooker Thai Pork

1 lb. ground pork
1/4 c. broth
1/4 c. lime juice
2 Tbsp. fish sauce
2 Tbsp. coconut aminos
1/2 inch ginger, minced
4 cloves garlic, minced 
1 bell pepper, sliced into strips
1 crown broccoli, cut into florets
4 carrots, chopped
2 pinches red pepper flakes

Add all items to your slow cooker, starting with the pork. Cook on High 6 hours.

To serve, top with: a hand full of chopped basil, 3 chopped scallions, a pinch of red pepper flakes and a pinch of sesame seeds. Serve over cauliflower rice to stretch.

Serves 3 without cauli rice; 4+ with

Pork Ragu With Roasted Veg

This is a simple to throw together dinner that’s pretty damn hands-off. Perfect for nights when you have a million things to do before dinner hits the table and not enough hours to do them.

Gluten-free, paleo, Whole30


Pork Ragu with Roasted Veg

2 lbs. boneless pork shoulder
28-ounce can diced fire roasted tomatoes
14-ounce can tomato sauce
1 medium onion
4 cloves garlic
1 sprig rosemary
3-4 sage leaves
Big pinch red pepper flakes
Kosher salt & black pepper
1-2 lbs. root veggies (I used a mixture of golden beets & rutabaga)
Fat of choice

To make the pork, chop the onion and add to your slow cooker. Chop the garlic and add. Chop the rosemary and sage and add. Add the red pepper flakes. Add the pork. Pour in the tomatoes and tomato sauce. Sprinkle with a couple big pinches salt & a few cracks black pepper. Let cook on High 6 hours.

To make the veggies, preheat your oven to 400F. Wash and chop the root veg into 1/2-inch or so pieces. Toss with a good slug of your favorite fat (I used some reserved chicken fat from the night before) and spread out on a cookie sheet or your largest oven-safe pan. Roast 20 minutes, stir, and roast another 20 or until soft and caramelized in spots.

When the meat is finished, shred with tongs or two forks and serve over the veggies.

Serves 4

Indian Spice Salad with Chili Tamarind Sauce

This dish is based on a nacho recipe – while it doesn’t end up being nachos, it does end up being tasty and healthy. And bonus: it’s Whole30-compliant.

Gluten-free, paleo, Whole30. 


Indian Spice Salad with Chili Tamarind Sauce

Based on Indian Nachos from Tasting Table


1 lb. baby potatoes
1 cucumber
1/4 onion
2c. broccoli slaw
1 small carrot
1 thumb fresh ginger
1/4 golden beet
1 bunch snap peas
Pomegranate molasses

Chili Tamarind Sauce

1 can full fat coconut milk, put in the fridge so the cream rises to the top
1 lemon
2 tsp. chili powder
1.5 tsp. tamarind concentrate

Indian Spiced Chicken

1 chicken thigh per person
Chana masala
Kosher salt

First, put the potatoes on. Rinse and toss into a pot with a few big sprinkles salt. Boil 10 minutes. Drain when ready.

Then make the sauce: combine about a 1/4 of a cup of coconut milk fat with the juice of half a lemon, a couple pinches Kosher salt, the chili powder and tamarind. Whisk or blend to combine and stash in the fridge while making the rest of dinner.

Move to the salad: de-tipping and chopping the snap peas, dicing the carrot, de-seeding and dicing the cucumber, dicing the beet, mincing the ginger, and dicing the onion. Toss with the juice of half a lemon and a couple big pinches Kosher salt + the broccoli slaw. Add the potatoes when done cooking and toss.

Dust the chicken with chana masala spice and sprinkle with Kosher salt. Sauté over medium high in a Tablespoon or so of ghee.

When the chicken is done and rested, chop and add to the salad. Drizzle with pomegranate molasses and the chili tamarind sauce.

Serves 4 – 6


Charred Chili Brussels Turkey Bowl

This recipe is full of flavor, paleo, and just enough substance for a nice dinner bowl. Were I you, I’d make sure to check out the recipe this one is based off of – I completely forgot two ingredients that would have completely changed the flavor profile of this dish. It’s great as presented here – and would have been great-but-different had I remembered the Tabasco and vinegar.

Gluten-free, paleo, Whole30


Charred Chili Brussels Turkey Bowl

Adapted from Charred Cauliflower w/Garlics, Tabasco Vinegar from Lady & Pups

1 lb. brussels sprouts
1 lb. ground turkey
5 cloves garlic
4 Tbsp. fish sauce
Red chili flakes
1/4 c. avocado or other oil
White pepper
Kosher salt
2 Tbsp. onion powder
2 Tbsp. garlic powder

First, set your garlic up. Peel and smash the cloves – brine in 2 Tbsp. fish sauce for 20 – 30 minutes.

While your garlic is brining, halve the brussels and scatter onto a sheet pan. Set broiler to High.

When the garlic has brined, transfer the garlic (set the fish sauce aside) to a small pot with the oil and a few pinches red pepper flakes. Let fry over med-low heat until the garlic is golden brown and soft. Remove the garlic to its own little bowl. Add the reserved fish sauce + a couple sprinkles white pepper to the oil and pour over the brussels.

Broil 5 – 6 minutes or until charred in spots; flip and repeat. Sprinkle with Kosher salt.

While the brussels are working, add the turkey + a little oil to a large skillet set over medium-high heat. Add a couple pinches red pepper flakes, a dusting of white pepper, the onion powder, garlic powder and a pinch or two of Kosher salt. Sauté until cooked through, stirring and breaking up as you go. Add 2 Tbsp. fish sauce, stir to combine, and let cook another minute or two.

Toss in the brussels and reserved brined garlic.

Serves 2 for dinner

Flank Steak with Paleo Chipotle Crema

This is a great sauce. Creamy, fatty, spicy, smoky and delicious. Plus: it’s paleo (and vegan)!

Gluten-free, paleo, Whole30


Flank Steak with Paleo Chipotle Crema

1-2 lbs. flank steak
1 c. water
1/2 c. raw cashews
1 chipotle + adobo sauce
2 Tbsp. tomato paste
Juice of half a lemon
Kosher salt
1 Tbsp. garlic powder
1 tsp. white miso (optional)
1/4 c. avocado oil

First, prep your cashews. Boil the water (I nuked for 2 minutes) and add the cashews. Let soak anywhere from 30 minutes to 8 hours.

When your cashews have soaked and it’s time to make dinner, start with the steak. Sprinkle with Kosher salt and black pepper and lay on a prepped cookie sheet. Broil on High for 3-4 minutes or until desired doneness is reached. Pull and let rest 5 minutes before slicing and serving.

To make the sauce: Blend the cashews (reserve the water), chipotle, tomato paste, lemon juice, 2 big pinches Kosher salt, garlic powder, white miso if you want. Drizzle in about a quarter cup of the cashew water to get things moving – and then about a quarter of a cup of oil if your desired consistency is not reached. I started off blending in the food processor, wasn’t getting the creaminess I wanted, and moved on to the Vitamix for a smoother puree.

Serves 2 – 4

Sous Vide Basil Chicken Fried “Rice”

This dish was my first crack at using my new gadget – a Sous Vide machine. Actually, it’s more of a wand that you stick into a pot that circulates the water and keeps it a steady temp. If you’re curious, this is the one I have and so far I’m liking it.

This dish is flavorful, light, healthy and the chicken ends up nice and moist (even if you have to pan-fry it a bit like I did) and even lightly flavored from the basil. A wholly successful first crack, if I do say so myself.

Gluten-free, paleo, Whole30


Sous Vide Basil Chicken Fried “Rice”

4 chicken thighs (I used bone-in and skin-on)
Fresh basil
1 head cauliflower
2 Tbsp. coconut aminos
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 – 2 Tbsp. sesame oil
1 egg per chicken thigh
Kosher salt & black pepper
Sriracha for serving if desired

First, get the chicken going because this is not a quick dish. Generously salt and pepper each chicken thigh on both sides. Gently place 2 of the thighs into the bottom of a gallon zipper freezer bag with 1 – 2 leaves basil pressed into both sides of each thigh. Repeat in another bag with the other two thighs.

Squeeze out most of the air in the bag, leaving the chicken on the bottom. Set your sous vide up according to manufacturer directions, and submerge the chicken slowly to squeeze the air out of the top of the bag as you go, only sealing once the bag is almost submerged and the air is almost removed. See instructions here, plus a handy video if my directions aren’t clear.

Once your chicken is prepared, set your machine to 165F/74C and let cook an hour and a half (or more. This recipe has great direction on cooking bone-in chicken thighs and what temperature/time configurations give what results). I let my chicken go for exactly an hour and a half at the 165F, and it could have stood another bit of time – I was able to easily finish off in a hot pan, however, so timing is really up to you.

While your chicken is taking its leisurely bath, make the cauli fried rice.

Core and quarter your head of cauliflower, and either grate or break up in a food processor until you have rice-sized granules. If you’re going the food processor method, you may need to do this in 2 – 3 batches.

When all your cauliflower is processed down, heat a large wok or skillet on high and add 1 Tbsp. sesame oil. When the oil is hot, add the rice. Add the onion and garlic powders, a generous pinch salt and a few cracks black pepper. Add the coconut aminos and stir well to combine. Let cook until starting to brown and get crispy on the bottom, around 5 minutes. Stir and repeat the process 2 – 3 times until your “rice” is done with a fair amount of browned bits.

Let sit until your chicken is done.

When your chicken is done, knock the basil off and pat dry. Place skin side down in a medium pan over medium-high heat with the second Tablespoon of sesame oil. Pan sear the skin until crispy. If you’re worried that the meat is underdone, flip and sear the other side too.

When you’re ready to serve, fry an egg per thigh until over medium. Serve the chicken and rice topped with an egg and garnished with extra torn basil. Add sriracha if needed.

Serves 3 – 4. (I got 3 comfortable rice servings out of my medium head of cauliflower; if you need to stretch, do 2 eggs per person)


Half-Baked Chicken

Half a chicken. I had no idea this was a “thing” until I received one in my CSA share a couple of weeks ago. I saw it, had no idea what to do with it, and promptly shoved it to the back of the freezer until I ran out of meat – and it was between learning what to do with half a chicken and trying to phrase dinner excitingly enough that two tiny lamb kidneys sounded like a buffet.

I figured it was time to face the half chicken. If you, like me, have zero idea what to do with this bizarre bird configuration – you’re in the right place. Here, I have cobbled together instructions from a couple different sites into something that works well for a simple dinner.

Throw in a few chopped carrots (and those radishes that were hiding in the bottom of my crisper) and I had myself a full meal that was relatively hands-off. Perfect for the amount of effort I had to expend.

Gluten-free, paleo, Whole30


Half-Baked Chicken

Half a chicken
Fat of choice
Seasoning mix of choice
Kosher salt & black pepper
Root veggies – I used most of a bunch of carrots + a whole bunch of radishes

Preheat the oven to 400F.

Rinse the chicken and pat dry. Rub your fat of choice all over the chicken + on a large oven-proof skillet (big enough to hold the chicken + veggies). Season liberally with your favorite seasoning mix (I used a vaguely Asian mix I picked up in my butcher’s impulse spice section) and salt & pepper if necessary.

Place the chicken cut side/open cavity down. Bake 15 minutes, or until the skin starts to brown.

While the chicken is working, chop the veggies.

When the chicken is done, pull it, arrange the veggies around it, kick the heat down to 350, and put the chicken back in. Bake until the thigh registers 165 – 180 F, about 20 minutes per pound.

Let sit out of the pan 10 minutes to allow the juices to re-distribute. While the chicken is resting, make sure your veggies are cooked through and seasoned to your liking.

Serves 2 – 3 for dinner



Paleo Pasta Puttanesc-ish

Eggplants, man. What to do with a bountiful eggplant season when half your household hates them is quite the yearly conundrum. I’ve made meatballs with them, used them to lend silky body in meat-based Indian dishes, made a dipping sauce out of them, and have found a myriad other ways to tuck them into dishes well enough to hide the texture.

This go ’round, I opted for pasta sauce.

Gluten-free, paleo, whole 30


Paleo Pasta Puttanesc-ish
Globe eggplant (about 3-4 cups cubed)
Spaghetti squash
1 small onion
3 cloves garlic
1 lb. ground turkey
2 anchovies
5-6 roma tomatoes (about 2.5 cups chopped)
Dried mushrooms or mushroom powder (I used 2 Tbsp. dried porcini)
2 Tbsp. capers
2 big pinches red pepper flakes
2 Tbsp. + 2 Tbsp. tomato paste
4 Tbsp. + 2 Tbsp. worcestershire sauce
2 tsp. dried basil
2 tsp. dried oregano
Fat of choice
Kosher salt & black pepper
Optional: pecorino or parmesan

Preheat your oven to 375F. Line a rimmed baking sheet with foil and set aside. Halve the spaghetti squash lengthwise, scoop out the seeds, season generously with salt, pepper and a drizzle of oil and place face down on the sheet. Bake 30 minutes.

While the squash is baking, make the sauce by whizzing together the eggplant, tomatoes, anchovies, garlic, mushrooms, capers, onion, red pepper, half the tomato paste, and 4 Tbsp. of the worcestershire sauce. Taste and season with salt and pepper as necessary.

When the sauce is ready to go, brown the turkey in about 2 Tbsp. fat of choice. Season with the remaining 2 Tbsp. tomato paste and worcestershire sauce, generous dashes salt & pepper, and the dried basil and oregano. Cook through and set aside.

When the 30 minutes on the squash is up, move the squash to the outer sides of the baking sheet and dump the sauce in the middle, spreading out so more surface area hits the heat. Bake an additional 15 minutes.

When the 15 minutes is up, check the squash. If a knife pierces the skin easily, it’s done. If not, let cook an additional 10 minutes, stirring the sauce before putting back in the oven. I let mine cook those extra 10 minutes, and then stirred the sauce once again once the squash was removed from the pan – letting just the sauce bake an additional 5 minutes.

Scrape the flesh of the spaghetti squash with a fork to create “noodles”, and toss with the sauce and the turkey. Taste once more and adjust seasoning if needed.

Serves 4