Rockin’ Buffalo Ranch Chicken Dip

This is my new favorite Tailgate Dip!  So much healthier than the traditional Buffalo Chicken Dip that has so much cheese.
Enjoy! PS-You can buy Paleo Mayo or use traditional if not 100% Paleo
    • 13 oz can organic chicken breast, shredded
    • 1/2 cup raw cashews-not salted or roasted (Find these in Bulk section)
    • 1/2 cup paleo mayo, recipe to follow
    • 2 tbls Angie’s Rockin’ Ranch
    • 1/2 cup hot sauce
    • 1/2 tsp cayenne pepper, optional
    • 1/4 tsp sea salt
    • 1/8 tsp pepper
Paleo Mayo
  • 1 large egg
  • 1 tbls meyer lemon juice, about 1/2 lemon
  • 1 cup macadamia nut oil or light tasting olive oil


    1. To make your mayo, you will need an immersion blender.
    2. Crack egg into tall jar wide enough to fit your immersion blender.
    3. Squeeze in lemon juice. Pour in oil and let egg settle to bottom of jar.
    4. Place blender into the jar until it hits the bottom.
    5. Blend for 30 seconds then slowly pull the blender up until all the oil is incorporated about 30 more seconds.
    6. Make sure you turn the blender off before pulling it out of the jar.
    7. You will only need 1/2 of this portion for the recipe. Save the remaining in an airtight container. It is good for a week after the date on your egg carton.
  1. Heat oven to 350 degrees. Boil cashews in two cups of water for 30 minutes.
  2. While cashews are cooking combine all other ingredients. Once cashews are done, place cashews into your blender and mix until smooth with 1/4 cup cooking liquid.
  3. Fold in cashew cream with other ingredients.
  4. Place into small casserole dish or large ramekin.
  5. Cook for 20 minutes until top is a little crusty.
  6. Serve with celery sticks or carrots. Makes about 2 cups.

No Bake Snowballs

No-Bake  Snowballs


1 cup pecan halves
1/2 cup shredded unsweetened coconut
1 cup soft dates, pitted (about 10 dates)
1 tablespoon coconut oil
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 cup arrowroot, or tapioca starch

Extra arrowroot for dusting, or coconut sugar (see note below)


Place the pecans and shredded coconut in a large food processor fitted with an “S” blade, and process until the pecans are broken down and crumbly. Add in the rest of the ingredients and process again, until a sticky dough is formed. (It should stick together when pressed between two fingers.)


Scoop the dough by rounded tablespoons and roll the dough between your hands, forming balls. Arrange the balls on a plate or baking sheet lined with parchment paper, then place them in the freezer to set, about 1 to 2 hours. For a “snowball” look, roll the balls in additional arrowroot or tapioca starch– just a light coating will do, since the starch will not enhance the flavor. It’s just for looks!

Note: If you’d prefer to roll the balls in coconut sugar or shredded coconut, roll them in one of those options before freezing, so the coating will stick better.

Store and serve these cookies in the fridge for best texture. They should keep well in a sealed container in the fridge for up to two weeks, though they didn’t last nearly that long in our house before they were gobbled up!


Pumpkin Pie for Breakfast

Pumpkin Pie Protein Overnight Oats
This super easy recipe tastes like a slice of pumpkin pie straight from the Thanksgiving table! It’s easily doubled, tripled, or even quadrupled to serve more. The oats will keep for at least 4 days if stored in an airtight container in the refrigerator.
Yields: 1 bowl
  • ½ cup plain nonfat Greek yogurt
  • ½ cup pumpkin purée
  • ¼ cup old-fashioned oats
  • ¼ tsp ground cinnamon
Add all of the ingredients to a mason jar or plastic container with a tight-fitting lid, and stir until thoroughly combined.
Cover and refrigerate for 8 hours or overnight. Serve cold.
Notes: Any oats will work, including instant, steel-cut, and others. Any sweetener will work as well.


Paleo Chocolate Pecan Pie~Oh My!!!

A Dear Friend had me addicted to an amazing Cream Cheese Pecan Pie for years..and I don’t even like Pecans! BUT it has tons of milky ingredients so this with be my replacement. Happy Baking!


Prepare the Crust


  • 2 cups blanched almond flour
  • ¼ teaspoon celtic sea salt
  • 2 tablespoons coconut oil
  • 1 large egg
  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish
  4. Bake at 350° for 8-12 minutes
Chocolate Pecan Pie
  • 1 9″ unbaked Paleo Pie Crust
  • 3 large eggs
  • 1 cup coconut sugar
  • 2 tablespoons coconut oil, melted
  • 1 ½ cups chocolate chunks (Enjoy Life Chips are the Cleanest)
  • 2 cups whole pecans
  1. In a food processor, combine eggs, coconut sugar, and coconut oil
  2. Stir in pecans and chocolate chips by hand
  3. Transfer filling into unbaked crust
  4. Bake at 350° for 40-50 minutes, or until set
  5. Cool completely before slicing, and serve

Sweet Potatoes Awe-great-in

Great to make ahead and stay hot.

Mashed potatoes can be hard to keep warm!


  • 1 tablespoon butter, softened
  • 1 cup thinly sliced sweet onion
  • 2 pounds sweet potatoes (about 3 large), peeled and thinly sliced
  • 1 tablespoon all-purpose coconut/almond flour
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces grated fresh Parmesan cheese (about 1/2 cup), divided
  • Cooking spray
  • 1/2 cup organic vegetable broth (I use Homemade Bone Broth)

1. Melt butter in a medium nonstick skillet over medium heat. Add onion; sauté 5 minutes or until lightly browned. Combine onion, sweet potato, next 4 ingredients (through pepper), and 1/4 cup cheese in a large bowl, tossing to coat with flour. Coat a 4-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.

2. Pour broth over potato mixture. Sprinkle with remaining 1/4 cup cheese. Cover and cook on LOW for 4 hours or until potato is tender.


Broccoli Clean Casserole

Many Casseroles are filled with Calories and STUFF that we really dont need!

Try this one …..I am!!!


  • For the sauce:
  • 1 cup of pecans, whole
  • handful of chopped green onions (scallions)
  • 1 tablespoon honey (if vegan- use maple syrup or agave, or 1-2 dates)
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon thyme
  • 1/2-3/4 cup coconut milk
  • To make casserole:
  • about one large head of broccoli, chopped
  • black pepper and salt to flavor


  1. First need to cook the broccoli (or you could have it raw if you like). Steam or boil broccoli for about 15-20 minutes.
  2. Rinse with cold water.
  3. Place chopped broccoli in a large bowl.
  4. Next made the creamy sauce.
  5. In a blender or small food processor place pecans, green onions, honey, salt, nutmeg and thyme. Blend.
  6. Add in coconut milk.
  7. Continue to blend. Add in as much milk as you would like. We usually did around 3/4 cup.
  8. Pour creamy sauce over cooked broccoli in the bowl.
  9. Add sea salt and/or black pepper to taste.
  10. Place in warm oven of 350 degrees.
  11. Warm for about 15-20 minutes.
  12. Serve warm.

Homemade “Larabars”

I love to have a quick “bar” to have on the go or to keep in the car but its really hard to find one that has simple ingredients.

Larabars are great but I don’t always want the nuts in them so why not  make them at home!! That way you can make your own flavors. I have Crohn’s Disease so I have to be careful about eating too many nuts.

Homemade “Nutfree” Larabars12274237_866574203440883_1411561316129090121_n

  • Packed 1/2 cup pitted dates
  • 2 tbsp unsweetened shredded coconut
  • 1/16 tsp pure vanilla extract
  • scant 1/8 tsp salt
  • 1-3 tbsp chocolate chips or chocolate bar pieces

Put all the ingredients together in your food processor, and blend. (I like to make 1/2 a batch and use the Magic Bullet short cup.) You can reserve a few of the chocolate chips to add, post-blending, if you wish.  This recipe yields  a little over the size of two Larabars. I like to put them in greased muffin lines and press down with a spoon. Throw them in a bag and put in your fridge!

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Pumpkin Coconut Flour Cookies (Paleo)

  • ⅔ cup coconut flour
  • 2-1/2 teaspoons pumpkin pie spice
  • ¾ tsp baking soda
  • ½ teaspoon fine sea salt
  • 1 large egg
  • ¾ cup canned unsweetened pumpkin
  • ⅓ cup virgin coconut oil, melted
  • ½ cup pure maple syrup or honey
  • 1 tablespoon vanilla extract
  • Optional: green pumpkin seeds (pepitas)

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  1. Preheat the oven to 350F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk the coconut flour, pumpkin pie spice, baking soda and salt.
  3. In a medium bowl, whisk the egg, pumpkin, coconut oil, maple syrup, and vanilla until blended.
  4. Using a small cookie scoop, scoop onto prepared sheet. If desired, press a few pepitas into the top of each cookie.
  5. Bake in preheated oven for 15 to 20 minutes or until the tops of the cookies are just set and golden brown. Let cool on sheet for 5 minutes before transferring to a wire rack to cool completely (they are delicate before cooling completely).
  6. Repeat with remaining dough.
Storage: Store the cookies in an airtight container at room temperature up to 5 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.

Substitution: An equal amount of melted, unsalted butter can be used in place of the coconut oil.


Pumpkin Protein Balls!!

I don’t know about you but I’m SOOOO EXCITED for Pumpkin – EVERYTHING!!!!
Ingredients : 
1 cup – pitted dates
warm water
1/2 cup raw pecans halves ( or pecan pieces )
1/2 cup canned pumpkin puree
1/4 unsweetened coconut flakes , reserve small amount for garnish
1 Tsp. pure hazelnut extract ( or maple extract)
1 Tsp. pure maple syrup
2 Tsp. Pumpkin pie spice
1 pinch sea salt ( or Himalayan salt )
Directions :
1. Place dates in a medium bowl; cover with water. Let soak for 10 minutes. Drain. Set aside.
2. Place pecans in food processor; pulse until finely ground.
3. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse until well mixed. Place in a medium bowl. Refrigerate, covered, for 30 minutes.
4. Using clean hands, roll into tablespoon- sized balls; roll in reserved coconut if desired.
5. Store, refrigerated, in airtight container.

*Serves 16
*21 Day Fix Container Equivalents (per serving ) 1/2 yellow 1/2 Tsp.

Pumpkin Gob (Whoopiiiieeee Pie??)

Ok I asked what everyone’s Favorite Pumpkin Drink/Food was and I got an answer of a Pumpkin Gob (Whoopie Pie). So I am making this amazing looking Dessert tonight ! Stay tuned tonight to see how it turns out!! Thanks Angie Butela for the Inspiration!!


  1. 1 cup blanched almond flour
  2. 1 tbsp coconut flour
  3. 1 egg
  4. 1 tbsp coconut oil (or grass-fed butter)
  5. 1/4 cup pumpkin puree
  6. 3 tbsp raw organic honey
  7. 1 tsp organic vanilla extract
  8. 1/8 tsp Himalayan sea salt
  9. 1/4 tsp baking soda
  10. 1/2 tsp pumpkin spice (more to taste)
  11. Optional: 1/4 cup chocolate chips
  12. Optional: additional pumpkin pie spice sprinkled over cookies when cooled (I recommend!)
Marshmellow Fluff
  1. 2 egg whites
  2. 3 tbsp raw honey
  1. Preheat oven to 350
  2. In a medium-sized mixing bowl sift together almond flour, coconut flour, baking soda, and salt
  3. Add in pumpkin puree, egg, honey, oil, and vanilla; mix well
  4. Drop tablespoons of dough on a lined baking sheet (I cover mine with my slip at or parchment paper), and lightly flatten
  5. Bake for about 15 minutes (I take them out a tad undercooked, you may leave them in a tad longer if you wish)
  6. While cooking whisk together 2 egg whites with your electric hand mixer– whisk attachment
  7. Mix for 4-5 minutes or until soft, then hard peaks begin to form
  8. Heat honey lightly and pour into egg white mixture
  9. Whisk for an additional 3-4 minutes until hard peaks form (will be fluffy and glossy)