I don’t know if I’ve ever told you guys but I really don’t like rice. I don’t dislike rice but it’s not something I’d choose to eat. The exception being Mexican restaurant rice and even then, I mix it into the refried beans because… that’s just the way it should be done.

Oh, and any kind of casserole that includes rice, cream of- soup, and tons of cheese.

But, like, plain rice? Nope. I don’t even like the cilantro-lime rice at those burrito joints (that this recipe is based on) unless it’s absolutely covered in salsa (and queso if we’re at Qdoba).

Weirdly enough, I really dig cauliflower rice. It’s the perfect substitute for those of use that either don’t like rice or maybe we’re trying to cut back on calories. But yeah, I eat cauliflower rice with everything. At one point, before my husband deployed, he had to tell me to cool it with the cauliflower rice because he was sick of it.

So naturally I switched to mashed cauliflower and he was not amused.

Since I’m currently going through one of my Mexican food phases, this Cilantro-Lime Cauliflower Rice has become a staple in my diet. It’s really good and the perfect side dish for all the stuff I’m currently coating in cumin, dousing in lime juice, and covering in jalapenos.

Quick warning: if you don’t like cauliflower, you won’t like this. No amount of lime zest and cilantro can hide the taste (and smell) of cauliflower. If you do like cauliflower, you will looove it!


Click for the full recipe


Buffalo chicken is one of those things that I never really think about until I see some on TV or on a blog or in a magazine. And then it’s all I can think about. Like, if I don’t get some soon I may not be able to go on.

That happened recently. I don’t remember what triggered it but I couldn’t stop thinking about buffalo chicken. And my go-to is usually the frozen veggie buffalo “chicken” nuggets but since I’m doing (kind of) the Paleo thing, I wanted to actually make my own.

From actual chicken.

I thought these were interesting because typically when you see a recipe with “nugget” in it, it’s just chopped up chicken breasts. But this recipe uses ground chicken which makes it seem more like a fast food nugget. And you guys know I like a McDonald’s nugget every once in a while.

The recipe also has a breading made from coconut flour. Coconut flour is super fine and it seemed to stick to the chicken a lot better than your usual breading options. I have never had good luck making “oven-fried” chicken and things like that because my breading always falls off or burns randomly, but this one worked so well!

I really, really liked them. I ended up using them on salads in place of my usual (bland and boring) ground turkey and it was a really nice change.

Baked Buffalo Chicken Nuggets


1 pound ground chicken (a little fat makes for a moister nugget)
1 egg
1/4 cup coconut flour
2 teaspoons buffalo sauce
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
For the breading:
1/4 cup coconut flour
2 tablespoons ground flax seeds
1/4 teaspoon salt
For the sauce:
1/3 cup buffalo sauce
3 tablespoons butter


  1. Preheat oven to 375F.
  2. In a large mixing bowl, use your hands to mix together ground chicken, egg, 1/4 cup coconut flour, buffalo sauce, salt, onion powder, and garlic powder. Do not overmix.
  3. Take about 1 1/2 tablespoons and roll into a ball. Flatten slightly into a "nugget" shape. Repeat with remaining chicken.
  4. Combine the remaining 1/4 cup coconut flour, 2 tablespoons flax meal and 1/4 teaspoon salt and dip each nugget gently into the flour mixture until coated on all sides.
  5. Place the coated chicken nuggets onto a baking sheet covered with parchment paper.
  6. Bake for 15 minutes.
  7. While chicken is baking, melt butter. Stir in buffalo sauce.
  8. Once the chicken has baked for about 15 minutes, remove nuggets from the oven and carefully dip each one in the butter mixture until coated on all sides. Place each nugget back on the baking sheet and bake for another 5 minutes.


I’ve gotten into a bad habit lately.

Mug cakes.

Every night.

They’re kind of spongy and gross but they’ll do at the end of the night when you’ve been eating salads and almonds all day and all you can think about is cake.

I’ve been topping them with whipped cream and sprinkles but I ran out of whipped cream and was so desperate that I actually scraped the icing off my watermelon cookies.

I’m sure I looked like an absolute maniac.

So I’ve been trying to come up with other things I can have at night to kill my sweet tooth and this chocolate chia pudding seems to do the trick. I’m not a pudding person but the chia seeds add loads of texture. I’ve been topping it with bananas and a spoonful of Justin’s Maple Almond Butter – ugh, so good.

This calls for only 3 ingredients and it couldn’t be easier. I usually make some in the morning and then the chia seeds work their magic all day so that by evening, it’s thickened up and pudding-like.

One year ago: Spicy Basil Pork
Two years ago: Almond Flounder Meuniere
Three years ago: Tourteau de Chevre
Four years ago: Buckwheat Pancakes

Chocolate Chia Pudding

1 serving


1/2 cup chocolate almond milk
2 tablespoons chia seeds
1/2 teaspoon vanilla


  1. Whisk all ingredients together in a small bowl. Cover and refrigerate for 30 minutes; stir to break up any chia clumps. Return to refrigerator and refrigerate until ready to eat.



I’m going through this phase where I’m obsessed with sweet potatoes and spaghetti squash. And I make them both the same way, multiple times a day. Because when your husband deployed and your kids want hot dogs for every meal, you can eat spaghetti squash all day long and no one complains!

I normally just cook up a couple pieces of chopped up bacon, cook the spaghetti squash (or shredded sweet potatoes) in the yummy bacon fat, and then top it all with a runny-yolk egg.

But this weekend I went back to an old favorite: Spaghetti Squash Pad Thai!

And I realize there is absolutely nothing authentic about this Pad Thai but when you’re doing the paleo thing, this feels like a takeout cheat meal. But it’s still paleo! And delicious!

It’s really easy to customize to suit your needs/likes too. I add all sorts of veggies to it typically and have use ground beef, chicken breasts, even ground pork.

One year ago: The Seductive Swan
Two years ago:  Chocolate Ganache Ice Cream
Three years ago: Taco Pasta
Four years ago: Cardamom Crumb Cake
Five years ago: Cheesecake

Spaghetti Squash Pad Thai


For the sauce:
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos (or soy sauce)
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter or almond butter
1/4 cup coconut milk
To make the Pad Thai:
2 large eggs
2 teaspoons coconut aminos (or soy sauce)
2 teaspoons coconut oil, divided
1/2 pound ground turkey (or any meat, really)
1/2 medium onion, thinly sliced
1 cup snap peas, thinly sliced lengthwise
2 cups cooked spaghetti squash


    To make the sauce:
  1. Combine all sauce ingredients in a blender or food processor. Blend until smooth. Set aside.
  2. To make the Pad Thai:
  3. Whisk the eggs with the coconut aminos (or soy sauce).
  4. Heat 1 teaspoon of coconut oil over medium heat in a medium-sized pan until melted. Add egg mixture and scramble until cooked through. Set aside.
  5. In a separate large pan, heat remaining teaspoon of coconut oil over medium heat. Add turkey and cook, breaking up, until no pink remained. Drain if necessary. Add onion and snap peas and stir until vegetables have softened, about 2 minutes.
  6. Stir in spaghetti squash and sauce. Stir to coat everything with the sauce. Heat until everything is hot.
  7. Garnish with raw, sliced snap peas, green onions, and cashews or almonds.


I’m not sure how common this is but I find that it is so much easier to stick to healthy eating when my husband is gone. Without someone saying “We should just get pizza/burritos/cashew chicken,” it’s really easy for me to just stick with the good stuff. Plus, I’ve told you guys before that when he’s gone, I’m very willing to sacrifice some of my food budget for clothes or makeup.

It is what it is.

So since he’s deployed, I’ve been sticking to pretty much paleo. I mean, besides the McDonald’s chicken nuggets I had for dinner last night. And the hot & spicy chicken sandwich I had for my pre-sleeping snack. But besides that, I’ve been doing the paleo thing.

I really love paleo. I find that I feel best when I’m doing it. But  – and this is a big but – it is so hard to come off paleo. I want to EAT ALL THE THINGS and DRINK ALL THE WINE and GO TO ALL THE RESTAURANTS. It’s bad. So I’m trying to do mostly paleo with some normal (McDonald’s) mixed in.

I make these Buffalo Chicken Egg Muffins about once a week. I just keep them in the fridge and reheat when I need quick and easy protein.

You guys know that I’m not good with spicy food but these really aren’t super spicy. You get the flavor of the buffalo sauce without much heat since there is such a small amount of the hot sauce. If you are into the spicy stuff, just sprinkle some over your muffins before you enjoy them.

Two years ago: Southwestern Deviled Eggs
Four years ago: Hot Cross Buns

Buffalo Chicken Egg Muffins


1 pound boneless, skinless chicken breasts
salt and pepper
1/4 cup hot sauce
1/4 cup coconut oil
12 eggs
1/4 cup green onions, sliced


  1. Preheat oven to 400F. Line a 12-cup muffin tin with papers (preferably parchment muffin papers).
  2. Arrange chicken breasts on a baking sheet and sprinkle salt and pepper on both sides. Bake for 25 - 30 minutes or until cooked through. Remove from oven and set aside to cool slightly.
  3. Once chicken is cool enough to handle, shred and place in a large bowl.
  4. In a separate small bowl, stir together coconut oil (melted if necessary) and hot sauce. Pour half of this mixture over the shredded chicken and stir.
  5. In another bowl, beat together eggs, remaining hot sauce mixture, and green onions. Season with salt and pepper.
  6. Fill muffin cups about 12 full with the egg mixture. Top each muffin with about 1/4 cup of shredded chicken.
  7. Bake about 20 minutes or until the eggs are set and the tops are golden brown. Cool slightly before serving.
  8. Store in the fridge and reheat when hunger strikes!