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

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.


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

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

The-damn-near-close version of PF Chang’s Shanghai Cucumbers


6-7 small Persian cucumbers or 1 large English cucumber cut in to 1/2″ slice rounds
1Tbsp of good quality sesame oil
2 Tbsp of Soy sauce, regular or low sodium if you prefer
1 Tbsp of Huy Fong chili garlic sauce if you like a little heat! skip if you don’t.
1 Tbsp of White Vinegar
Sesame seeds to garnish


  1. Mix all of the ingredients together
  2. toss with the cucumbers 
  3. sprinkle sesame seeds to finish 

Anne’s Stout Braised beef short ribs

This is one of our go to comfort meals, super easy and perfect served over riced cauliflower or any carb you love!


4 lbs short ribs*, bone-in, individually English cut
2 Tbsp coarse salt
2 tsp ground black pepper

2 Tbsp good oil, like Avocado oil or Safflower oil
1 yellow onion
4 carrots
2 celery stalks
4 cloves garlic
2 tbsp tomato paste
1 tbsp tapioca flour
18 oz of Guinness 
2 cups Beef Bone Broth
6 dates
1 sprig sage
4 sprigs thyme, (more for garnish)
1 tbsp Dijon mustard
Slurry (1 tbsp tapioca flour or corn starch mixed in 2 tbsp cold water)


  1. Preheat oven to 275 F.
  2. Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
  3. Over medium-high heat the oil in a braiser/Dutch oven or large heavy skillet and sear the short ribs for about 1-2 mins on each side. Work in batches so that you do not overcrowd the pan. When nicely browned, remove the short ribs and set aside.
  4. Lower the heat to medium, add the veggies, stir them and let them soften for a few minutes. Add the tapioca flour and tomato paste stir and cook for about a minute.
  5. Deglaze by adding the beer and be sure to scrape all brown bits from the bottom of the pan. Add the beef broth, the bay leaves, sage, thyme and dates.
  6.  Add the short ribs, distribute evenly and increase heat to bring to boil.
  7. Once boiling cover and place in the oven for about 3 hours. The ribs should be very tender before you take them out of the oven. 
  8. When the short ribs are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. You can then remove the tendons and bones before you serve them.
  9. If you want to make a gravy from the braising liquid first scoop out the vegetables and set aside. Using a large spoon skim off and remove as much of the fat floating on top of the liquid. Then strain the braising liquid using a sieve. 
  10. Heat a pan over medium heat, add the strained braising liquid and the Dijon mustard and bring to simmer, mix to incorporate, add slurry and stir to thicken.

Ina’s roasted Chicken

Ina’s chicken, the classic Sunday dinner staple in our house. Simple yet so damn good!I add in carrots, onions and celery to the pan so you have sides to go with!

From Ina herself to you! If you love Ina, and this recipe – purchase the Cook Book Here!


From Ina herself to you

  • 1 5- to 6-pound roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons butter, melted
  • 1 Spanish onion, thickly sliced
  • 1 cup chicken stock, preferably homemade
  • 2 tablespoons all-purpose flour


Preheat the oven to 425 degrees.

  1. Remove the chicken giblets.
  2. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
  3. Place the chicken in a large roasting pan.
  4. Liberally salt and pepper the inside of the chicken.
  5. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic.
  6. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
  7. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  8. Scatter the onion slices around the chicken.

Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Gravy Deets

  1. Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup.
  2. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan.
  3. Combine the 2 tablespoons of chicken fat with the flour and add to the pan.
  4. Boil for a few minutes to cook the flour.
  5. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.

Slice the chicken onto a platter and serve immediately with the warm gravy.