Paleo “Re-Fried Beans”…without Beans or THE BLOAT (Gas)!!

I know this recipe sounds crazy, but it is soooooo good! Beans are a big NONO on the Paleo diet but for me they are a NONO because they cause so much bloating!

1 eggplant (about 4 cups cubed) or zucchini
4 slices bacon
1 cup chopped yellow onions
1 TBS minced garlic
1 TBS minced, seeded jalapeno
1 TBS chili powder
1 tsp ground cumin
1/2 tsp Celtic sea salt
Pinch cayenne
1/2 tsp chopped oregano

1/4 cup minced fresh cilantro, garnish (optional)

Peel and cube the eggplant. Place cubes and 4 slices of uncooked bacon pieces in a pan. Stir fry until bacon is fried and eggplant is very very soft (about 10 minutes). Reserve bacon fat. Vegetarian Option: Peel and slice the eggplant, place in tinfoil and smoke in a wood smoker for 2 hours. This gives the eggplant a natural bacon flavor.

Place the eggplant (and bacon) in a food processor and puree until smooth. In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the eggplant puree and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from getting dry. Sprinkle with the cheese and cilantro, and serve. Use My Cauliflower Tortillas and make Burritos.  Makes 8 servings.



Paleo Cauliflower Mexican Rice

Headed to a Mexican Fiesta and Need a Side Dish…OLE’

  • 1 head organic cauliflower
  • 2 small tomatoes, chopped
  • ½ an onion, chopped
  • 2 garlic cloves, minced
  • 1 Tablespoon tomato paste
  • Dash of salt and pepper
  • Dash of Tajin or red pepper flakes
  • ¼ cup fresh, cilantro, chopped
  • Juice from one lime
  1. Preheat the oven to 350 degrees F. Grease shallow baking pan with olive oil.
  2. Using a food processor with the grating blade, grate all of the cauliflower. Set aside.
  3. In a high speed blender, or food processor, blend the tomatoes, onion, garlic, tomato paste, salt, pepper and tajin until smooth.
  4. Mix the tomato blend evenly into the shredded cauliflower. Pour into prepared pan and bake for 20 minutes. Stir and bake for another 20 minutes.
  5. Remove from the oven, transfer to serving dish. Mix in the chopped cilantro and drizzle with lime juice. Enjoy!

3 Ingredient Flatbread/Crepes

  1. 1/4 cup coconut flour, sifted
  2. 2 tsp homemade paleo Baking Powder (use standard if not strictly paleo)*
  3. 12 egg whites (not from a carton)
  4. 1 tsp sea salt
  5. Herbs of choice (I’ve used basil, red pepper flakes, garlic powder and rosemary before but you can also make them sweet with Cinnamon and Coconut Sugar for making Crepes)
  6. Coconut oil/cooking spray
  1. In a large mixing bowl, combine the egg whites and whisk lightly. Add the coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside.
  2. Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
  3. Allow to cool completely before using it as a wrap.
  1. Baking powder isn’t technically paleo so a simple way to recreate a substitute is to combine baking soda and lemon juice- for this recipe use 1/2 tsp baking soda with 1 T lemon juice.
  2. Flatbreads can be refrigerated for up to a week. Freezing them is not recommended, unless you heat them up again in the pan.

Chip Lovers Unite!

Who doesn’t love Chips??? That is my bad habit but with some changes in how I view a chip, my whole outlook on life has changed!  Chips don’t have to be bad for you.

Heres one of my Favorites!



One Zucchini (The larger the better, to counter shrinkage)
Paleo friendly cooking spray
Salt & Pepper

Slice your Zucchini thin. I would say 1/4 to 1/8 of an inch. You can use a food processor, but depending on your slicer, it can end up a little too thin.
Pre-heat your oven to 225 degrees Fahrenheit. That is around 100-105 degrees centigrade.
Spray your baking sheet with your paleo friendly cooking spray.
Lay out all the chips and spray cooking sprat lightly on the chips. Alternatively you could just toss it in some Coconut oil
Bake for about 45 minutes to two hours, or until they get to the right level of crispiness for you.
Eat within two to three hours.
And there you have it, rather yummy Paleo Zucchini chips.


Cauliflower Fried Rice

Paleo Cauliflower Fried Rice

– 1 head of cauliflower (about 2 pounds)
– 3 Tbsp. lard/bacon fat or tallow, divided
– 4 medium sized carrots, peeled and chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup green peas (optional)
– 4 large eggs, whisked
– 6 Tbsp. coconut aminos
– 1/2 tsp. sesame oil
– 1/2 tsp. fish sauce
– Sea salt and ground pepper, to taste

– Chef knife
– Cutting board
– Vegetable peeler
– Food processor or blender
– Large skillet
– Large bowl
– Measuring cups and spoons
– Stirring spoon

1. Chop the cauliflower into florets. Working in batches, place a few florets into the food processor or blender and pulse 2 or 3 times or until rice sized pieces are formed (try not to over-blend – bigger pieces are better than mush!). Place in a large mixing bowl and continue until all of the cauliflower is riced. Wrap the riced cauliflower in a few paper towels and wring out any excess moisture, then return to the mixing bowl.
2. Heat your skillet or wok over medium-high heat. Add 2 Tbsp. of lard/bacon fat or tallow to the pan and allow it to melt. Add the onions, garlic and carrots and cook for about 2-3 minutes. If using peas, add them and cook 1 additional minute. Remove from pan and set aside in a large bowl.
3. Next add your whisked eggs to the pan and scramble them until they are lightly browned. Add a little sea salt and pepper, then transfer the contents of the pan to the bowl with the vegetables and set aside.
4. Next add the remaining 1 Tbsp. of lard/bacon fat or tallow to the pan and allow to evenly coat the bottom and to get very hot. Add the riced cauliflower to the pan and toss. Cook for about 5-7 minutes, stirring only every couple minutes so that it allows some pieces on the bottom to fry and get brown and crispy.
5. Add the vegetable and rice mixture back to the pan and stir to combine. Add the sesame oil, coconut aminos, fish sauce and stir to combine. Remove from heat and add additional salt and pepper to taste. Serve and enjoy!