Scratch Margs

Who doesn’t love a good scratch Margarita on the fly?


2 ounces good tequila
2 ounces fresh lime juice
2 ounces fresh orange juice
1 tablespoon Agave or honey
Salt the rim, I like to use a chili salt for mine 


Pour all ingredients in a shaker over ice… shake shake shake!
Pour over ice in a salt rimmed glass & Enjoy!

Paleo Carrot Cake

Southern Living’s Best Carrot Cake paleo style!

I am a huge fan of Chrissy Teigen, she is a WA native and just funny AF!
A while ago she was going on about the best carrot cake she has ever made and shared the famous recipe. After checking out the recipe I knew with a few tweaks I was making this one.


1 and ½ cups Almond flour
¼ cup coconut flour
¼ cup tapioca flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
4 large eggs
½ cup good raw honey
¾ cup avocado or coconut oil
¾ cup cashew milk (See Recipe)
2 teaspoons vanilla
2 cups grated carrot
1 (8-ounce) can  crushed pineapple including the juice
½ cup flaked coconut
1 cup chopped pecans plus extra to decorate


  1. Line or dust 3 round cake pans
  2. Stir together the first 6 ingredients
  3. Beat eggs and the next 4 ingredients together with an electric mixer until smooth, slowly add in the dry ingredients. Fold in the carrots and next 3 ingredients.
  4. Pour in pans and bake at 350 for 30 minutes or until a toothpick comes out clean.
  5. Cool after baking, assemble in layers with frosting between layers, sides and on top, finish with chopped pecans.

icing recipe – courtesy of paleo running mama

½ cup palm oil shortening, room temp
½ cup coconut oil softened but solid
¼ cup ghee softened but solid
⅓ cup plus 1 tablespoon of tapioca flour 
¼ cup raw honey 
1 ½ teaspoons pure vanilla extract
⅛ teaspoon sea salt

  1. With an electric mixer blend the shortening, coconut oil and ghee until fluffy
  2. Add honey slowly and then add in remaining ingredients and whip until creamy.

Store leftover frosting in the fridge

Not your moscow Mule

My husband is kind of a mixologist. He does really well with texture and flavor, so when he asks if I want a beverage, my answer is ALWAYS yes.

This drink is not too sweet, but just sweet enough. What I love about Jack Rudy Cocktail Co. cherries is that they are great in Manhattans, Old Fashions and really, any drink. The cherries are Bing, and not overly sweet. Plus the syrup they’re in is great to use as an ingredient.


3 oz Ketel One Vodka
6 oz Cana Dry Sugar Free Ginger Ale
4 Fresh Mint Leaves
1 – 2 Cherries from Jack Rudy Cocktail Co.
Spoon-full of syrup from Cherries.


  1. In your Cocktail Shaker, fill 1/2 way with ice.
  2. Combine Vodka, mint leaves, and cherry syrup.
  3. Using a Muddler, muddle for a good 20 seconds, sing happy birthday, etc.
  4. Into a glass with ice and cherries, strain and empty contents of shaker.
  5. Finish with Ginger Ale and however many cherries you want to eat!

Smoked Mussels with Beer, Shallots and Garlic

We don’t have a smoker, but we do have charcoal! This recipe is super easy and my husband really enjoyed making this dish. During this quarantine we have been shopping at small businesses like our local fruit stands, Meat Markets and Fisheries like the Taylor Shellfish Farm. This recipe is another gem from the Weber New American Barbecue Cookbook.

I didn’t use the mayo dip that they suggest you use, the mussels are SO GOOD solo. But what I DID do is toast some Rye Bread I stored in the freezer from St. Paddy’s day, slathered some butter on that beast and dug in! My one suggestion is to have a bottle of hot sauce and a beer near by. This is the perfect late lunch for 2 or appetizer for a group of 4.


1/4 Cup ( 1/2 stick) of butter cut into tablespoons
1/2 cup Chopped Shallots (I didnt have shallots but I did have an onion, and that turned out great!)
4 garlic cloves (I used 6 but, I am italian)
2 12 oz Bottles of wheat, amber beer or Pale Ale. We used Montucky Cold Snacks.
6 sprigs or fresh thyme
4 lbs Live mussels, scrubbed and debearded.
1 tsp kosher Salt
1/2 tsp fresh ground pepper
3 tbsp fresh chopped parsley


Prepare your charcoal grill for direct heat, temp should be 350 degrees.

  1. Place butter, onions/shallots/garlic in pan and close the lid.
  2. Cook until butter is melted and onions/ shallots are tender for 8-10 minutes, stirring occasionally.
  3. Add beer and thyme, cook until mixture is steaming.
  4. Once mixture is hot enough, add Mussels into the pan. Cook mussels uncovered over direct heat with the grill lid closed until the mussels open, about 5-15 minutes.
  5. discard any un opened mussels and thyme sprigs.
  6. Season the cooking liquid with the salt and pepper, and garnish with fresh, chopped parsley.

Baby Back Ribs with Sweet and spicy BBQ Sauce

This is not a vegan site, sorry!

But this IS a site where we discuss things that we have wanted to learn, have tried and want to share. BBQ is actually a really hard thing to do. Some folks think anyone can just throw stuff on a grill and POOF BBQ! Not so much. Did you know you were supposed to take the membrane off the bottom of the ribs prior to cooking them? I DIDNT, but the Weber New American BBQ Cookbook goes through details of how to properly cook specific cuts, how to prep appropriately on top of having awesome sides to accompany all of the amazing things you’ll BBQ. I cant tell you how much I appreciate this book!

Rub Ingredients

1 Tbsp Packed Light Brown Sugar
1 Tbsp paprika
1 Tbsp Prepared Chili powder
1 Tbsp Salt
2 tsp black pepper
2 Tbsp Extra virgin olive oil

2 Racks of baby back ribs, 2 – 3 lbs each. If you have one, I recommend cutting the recipe in half. You don’t want to over rub the meat.

Sauce Ingredients

3/4 Cup Ketchup
1/2 Cup Water
1/4 Cup Molasses (Not blackstrap)
1 Tbsp Worcestershire sauce (I didnt have any and used Soy sauce instead, turned out GREAT)
1Tbsp Chili Powder
1 tsp salt
1/2 tsp fresh ground pepper


  1. Mix rub ingredients
  2. Rub meat on both sides with oil
  3. Add rub to the bottom but save the majority for the meatier parts of the ribs.
  4. Prepare charcoal grill for indirect cooking. If you dont have a charcoall grill you can certainly do this on a grill. I placed the ribs on foil, had two burners going on Low on either side. DO NOT DO DIRECT HEAT.
  5. While your ribs are cooking the first hour, prepare your sauce and cook on low. Do not boil, just simmer until consistency is a light syrup.
  6. After the first hour is done, spray your meat with a light spritz of water all over. Continue to cook for another hour on low.
  7. After your second hour of cooking, transfer racks to a flat open surface, brush the racks with your sauce you have cooked, place in foil and wrap tightly.
  8. Return to grill for another 45 minutes.
  9. After 45 minutes in foil, remove racks from grill to check doneness. Ribs should have 1/4 inch or more of the ends shrunken back. If they haven’t, return to the grill for another 10-15 minutes.
  10. Remove from foil, basting ribs for a final time with your sauce, and return directly onto grill with indirect low heat for 10 minutes or until the sauce has thickened / set into the meat.

Fluffy Banana Cranberry Breakfast Bars

These are not Paleo, or Whole 30 BUT these ARE Sugar free and it is great for anyone watching their sugar intake, or on Weight Watchers. This recipe will give you soft but cake-like breakfast bars.


2 Bananas
2 Eggs
2 Tbsp Molasses
1 tsp Vanilla Extract
1/4 Cup Coconut Oil Melted (But not super hot because you dont want to scramble the eggs)
3/4 Cup Monkfruit Sweetener
1 Cup King Arthur Whole Wheat Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp cinnamon
1 1/2 Cup Quick Oats
1/4 Cup Bob’s Mill Shredded Coconut (unsweetened)
1 Cup Dried Cranberries


Preheat oven to 350 degrees, line a square baking dish with parchment paper.

  1. Combine all wet ingredients and Monkfruit sweetener, whip for a solid minute.
  2. mix all dry ingredients (but not the cranberries and Coconut) together.
  3. Slowly add dry ingredients to the wet ingredients.
  4. Once all combined, add Shredded Coconut and Dried Cranberries.
  5. Bake for 45 minutes or until top starts to brown/ toast.
  6. Let cool to room temperature. Cut into bars and wrap individually. Bars will keep for a week.

Pickled Red onion

I keep a jar of these in the fridge at all times, they go well with most anything! For more quick pickling recipes, definitely check out Foolproof preserving by America’s Test Kitchen!

You will need a small mason jar or glass storage container you can keep in the refrigerator


½ cups apple cider vinegar
1 tablespoon sugar (or sugar alternative, our favorite is Monkfruit sweetener)
1 ½ teaspoons sea or kosher salt
1 cup of water
1 red onion sliced thinly


*you can adjust the sugar to your liking, if you like a sweeter pickled onion! Also add in bay leaves and mustard seed to mix it up!

  1. Mix the first 4 ingredients until the salt dissolves.
  2. Fill the jar with the sliced onions then pour the mixture over.
  3. Let sit out at room temp for 2 hours then refrigerate.

Paleo Tortillas

This gem is taken from the Nom Nom Paleo Cook Book – something EVERYONE should have, whether they’re paleo, whole30 or not.

Grain Free Easy and Delishy – Ingredients

2 Cups Cassava Flour
3/4 Cup arrowroot powder
1 tsp kosher salt
1/4 cup ghee, lard or olive oil
1 1/4 Cups hot water


  1. In a large bowl, combine flour, arrowroot and salt.
  2. Work the fat in with your fingers until fully incorporated, add water and knead until ball is formed.
  3. Divide dough into a dozen even size pieces, weighing them works great!
  4. One by one, flatten between parchment paper or plastic wrap using a rolling pin, tortillas press or a couple of heavy books.
  5. Heat a dry skillet or griddle or med high heat, transfer flattened tortilla onto skillet.
  6. Cook for 1 minute or until air bubbles form on the surface.
  7. Flip the tortilla and cook for 1 minute more.
  8. Transfer each tortilla to a plate as it finishes cooking and cover with a clean towel.
  9. Enjoy!

Steak and Pepper Fajitas

Most people don’t need a lot of convincing for a taco or fajita night, and this recipe is on heavy repeat in our household with no leftovers in sight!
This is a simple fresh fajita marinade that can be used on any type of protein, my favorite is flank steak.

Fajita ingredients

1 pound flank steak
1 green bell pepper sliced
1 red bell pepper sliced
1 small yellow onion sliced
2 garlic cloves chopped
½ cup of sliced mushrooms
1 tablespoon avocado oil 
1 Avocado sliced

Marinade Ingredients

½ cup fresh squeezed lime juice, and don’t even try with the bottle stuff!
2 tablespoons avocado or olive oil
2 cloves chopped garlic
¼ cup chopped cilantro
¼ cup raw honey
2 tablespoons of worcestershire sauce or coconut aminos
1 teaspoon cumin
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon cayenne, less if you like


  1. Mix all of the marinade ingredients together and whisk well.
  2. Place flank steak in a baking dish or bag and pour the marinade over making sure to completely coat.
  3. Marinade for at least 4 hours, overnight is best.
  4. Take the flank steak out and let sit at room temp for 30 mins.
  5. Heat oil in a cast iron or heavy skillet (personal preference is Le Creuset) , first cook the mushrooms until lightly browned then add the peppers and garlic.
  6. Cook all the veggies for 5-6 mins over medium-high heat until they are lightly seared.
  7. Adjust the temp to high and add the steak constantly turning and cooking for another 3-5 minutes or preferred doneness.
  8. Serve with warm paleo tortillas (find the recipe here) , avocado slices and pickled onions (find the recipe here)

Paleo Gnocchi in Pesto Cream sauce

Italian food is one of the hardest cravings to hack when you are living Paleo, but I knew that with a few tweaks that we could be Mangia! Mangia! with the best. Serve with Pesto Cream sauce or a classic red, either way you won’t be disappointed!

This recipe is for 4 people, cut in half for two.

gnocchi Ingredients

4 large potatoes, I prefer russet for this recipe but any would work
2 eggs beaten
3/4 cup of potato starch 
2 tablespoons of Avocado oil
1/2 tsp of black pepper
1/2 tsp of salt


  1. Boil potatoes until tender, drain and process through a ricer then set aside in a bowl to cool.
  2. If you don’t own a ricer, a fine mesh strainer works great. Just push the potatoes through the strainer over a bowl.
  3. Once cooled, stir in eggs, potato starch and seasonings and mix mix mix!
  4. Knead the dough on your counter, roll out in thick & long ropes, then 3/4″ pieces. ** Ultimately you want a pretzel nugget looking product
  5. If you have a Gnocchi board you can roll each piece across to make the trademark lines, if you don’t have a board a fork works well.
  6. Boil a large pot of water, add one tsp of salt from the start.
  7. Drop gnocchi in the water, cook until they float then remove with a slotted spoon 
  8. Serve with the pesto sauce or a classic red
  9. If you prefer a toasted gnocchi, once out of the water heat 2 tablespoons of avocado oil in a pan, cook in a single layer until browned on each side and enjoy!

Pesto Ingredients

2 cups of basil
1/2 cups of really good olive oil
1/4 cup of toasted pine nuts
1/4 cup of cashew milk (recipe link here)
1tsp of arrowroot powder
1 tsp of ghee
1 clove of garlic
salt to taste


  1. Mix it all but the cashew milk in a food processor, use more oil if your pesto is too thick. ** I personally love the Ninja Chef food processor. It’s always out on my countertop ready to use from smoothies to soups and anything blended in between.
  2. Heat 1 tsp of ghee in a sauce pan, stir in 1 teaspoon of arrowroot powder to make a roux and slowly pour in the cashew milk to create a thick cream.
  3. Let the cream cool, and then mix in 1/4 cup of the pesto and serve over gnocchi
  4. Store in the fridge for a few days, great on eggs!

Cashew Milk, its stupid easy.

No, seriously. Just look at these ingredients!


1 cup of raw unsalted cashews
4 cups of water


  1. Soak cashews overnight in water, drain and rinse.
  2. Add the cashews and 1cup of water to your food processor and blend.
  3. Gradually add the remaining 3 cups of water and blend for a total of 2 mins.

Moral dilemma? To strain or not to strain?

I personally don’t strain and find that the sediment settles on the bottom and makes for a nice heavy cream for cooking. But for a really clean cashew milk, strain through a few layers of cheesecloth. 

Store in the fridge and use within a week.

Salmon + Kale Frittata

I know, you are probably rolling your eyes right now, Kat sure does love her frittatas! Well, that is because you can use your leftovers in them! This recipe is Whole 30 and Paleo, but for the one I made, I added in some whipping cream because it just gets nice, creamy and fluffy.

The other night we made Salmon, and since we are just two people, we always plan our left overs ahead of time. We decided to make another frittata but this time with the fresh Kale I just harvested from our garden. I now have 2 lbs of fresh kale to use so, here come the recipes!


9 Eggs
1 Tbsp Olive Oil
1/2 lb Fresh Kale
1/2 onion
6 oz cooked Salmon filet
1/4 tsp lemon zest
Pinch of red pepper
Pinch of salt
Finish with fresh chives or parsley


Preheat oven to 400 Degrees

  1. In a nonstick pan, combine Olive oil, Onion and Kale, sauce until the Onion is soft and set in a greased pie pan.
  2. Break up the salmon filet by hand and spread evenly over the Kale and Onion mixture.
  3. Whisk eggs, Lemon Zest, Red Pepper & Salt and evenly distribute over ingredients in the pan.
  4. Bake for 30 minutes or until edge starts to become golden and middle is cooked through.


Need a break from eggs and toast? 

Eggs in Purgatory is a breakfast staple in our home, its super easy to make and once you get the concept down its really easy to tweak this with whatever you have on hand in your fridge or pantry.


2 tablespoons of Avocado Oil or Ghee
2 large cloves of garlic, chopped finely
Pinch of red pepper flakes
1 lb of ground breakfast sausage
1 28 oz can of San Marzano Tomatoes chopped or a jar of great sauce!
Pinch of salt to taste
Dash of pepper to taste
Pinch of dried rosemary and dried basil
6 Eggs
Fresh basil to garnish


  1. In a large skillet over medium heat, brown the sausage. (I recommend the La Creuset Braise Pan shown in the photo.)
  2. Drain off fat and place in a small bowl aside.
  3. Heat the skillet with oil over medium heat.
  4. Add the garlic and red pepper flakes, and combine.
  5. Cook for one minute just until the garlic begins to brown.
  6. Add San Marzano tomatoes, salt, pepper, dried basil, rosemary and simmer for 5 mins.
  7. Use a masher to squish down the tomatoes to create a chunky sauce.
  8. Add the cooked sausage and simmer another 2-3 mins.
  9. With a spoon, make 6 wells in the sauce and carefully drop an egg in each well.
  10. Cover the skillet with a lid and cook another 2-3 minutes until the yolks are to your preference.
  11. Serve with torn fresh basil

Kat’s Paella

Since we are cooking for the end times, I always keep rice and other dried goods on hand to build a meal off of. Tonight’s meal was what I like to call a “Pantry to Freezer” meal.
I had frozen and cooked shrimp with the tail off, this helps cut down on time and since it is already cooked, all you have to do is thaw and then warm them in your dish at the end. This also helps your shrimp from being overcooked. The chicken was frozen previously, which I let thaw and then cubed, cooking it in the sauce as the paella was reducing. The Andouille sausage was placed in at the end as well just to heat. Perfect meal for a night in and little effort.


2 Tbsp Olive Oil
1 Large Yellow Onion Diced
1 Bell Pepper Cubed (I prefer Red or Orange, but Green is good too!)
1 Jalapeño Cubed
2 14.5 oz Cans of Hunts Fire Roasted Diced Tomatoes with Garlic
2 Cups Matiz Paella Rice
7 cups Vegetable Broth (for this recipe I used Better than Boullion Vegetable base)
1 tsp Saffron
1 1/2 tsp Smoked Paprika
1 lb Thawed, cooked tail off shrimp
2 Chicken Breasts Raw, Cubed
2 Aidell’s Smoked Pork, Cajun Style Andouille Sausage Links, sliced
1 Bunch Fresh Parsley
1 Bunch Green Onion thinly sliced


  1. In a Large dutch oven or pan: Combine Olive Oil, diced onion and sauté until onion is transparent.
  2. In a separate pot, simmer your saffron with the vegetable broth.
  3. Add peppers, jalapeño and cook with onions until al dente.
  4. Add Cans of Tomatoes, the Rice and simmer with onions and peppers until most moisture is gone.
  5. Slowly add in broth and stir to combine.
  6. Add the Chicken and cook thoroughly. Stirring often to ensure it doesn’t stick to the pan.
  7. Once Rice is cooked, add in your thawed Shrimp and Sausage. Turn temperature to low.
  8. Warm for 10 minutes.
  9. Garnish with fresh parsley and green onions.
  10. Serve with a vinegar base hot sauce.

Orange Chicken

Who doesn’t love orange chicken, that tangy yet sweet Chinese American staple? It is no surprise that Trader Joe’s #1 selling item is Orange Chicken nearly year round. But we eat Paleo/Whole 30 in our house so I am always modifying a recipe- like a ninja warrior challenge, give me any recipe and I will tweak all the “unapproved” ingredients out.
This one has been a fav in our house and dinner parties, hope you enjoy it!


1lb of boneless skinless chicken, breast or thighs. Whichever you prefer, I have made this with both!
5 Tbsp of Tapioca flour: 4 for coating the chicken and 1 one for the sauce
1 tsp of salt, I use Diamond Crystal Kosher salt 
1 tsp of ground black pepper
2 cups of broccoli flowerettes
1 whole red bell pepper sliced
Juice of two fresh oranges
1 tsp of finely grated orange zest
3 garlic cloves finely chopped
1 tsp of fresh grated ginger
1 tsp of sesame oil
2 Tbsp of Sambal chili sauce, more or less depending on how spice you like
1/2 cup cooking like Avocado oil or another high temp oil for frying


  1. Heat the cooking oil in a heavy bottom frying pan or wok
  2. Cut the chicken in to bit size pieces and pat dry with a paper towel
  3. In a deep bowl mix 4 tablespoons of tapioca flour with the salt and pepper
  4. Toss the chicken in the flour mix to evenly coat 
  5. In small batches fry the chicken until browned and set aside on a paper towel
  6. Discard any remaining oil from the chicken and add one tablespoon of cooking oil and the sesame oil to the pan and heat medium-high
  7. Add the chopped garlic, sambal and ginger cook for 1 min
  8. Add the vegetables
  9. Add the chicken to the vegetables and cook for another 5 mins stirring a few times
  10. In a small bowl mix together the orange juice and tapioca flour, whisk together until you do not have any clumps
  11. Slowly add the sauce mixture to the  chicken and veggies while stirring constantly
  12. stir in the orange zest