Hawaiian Paleo Pineapple Stuffing (4 servings @ 160 cal/ea)


Aloha! It’s getting warmer, and looking forward to vacation combined with Easter ham sales has resulted in this beauty: Hawaiian Paleo Pineapple Stuffing. Pineapple stuffing is one of my FAVORITE holiday treats, and traditionally not so paleo, so I’ve added our carnivorous element along side a bread-alternative AND I give a shout-out to Hawaii. It’s also extremely easy and pretty much fool proof.

Hawaiian Paleo Pineapple Stuffing (4 servings @ 160 cal/ea)

½ lb ham
1 cup pineapple, cubed
2 bananas
4 eggs
1 tbsp jerk seasoning
2 tbsp coconut flour

Preheat oven to 350F.

Cook ham in skillet, browning each side, and set aside to rest for a bit before cutting into cubes.

Mash (or food process) bananas with eggs and jerk seasoning.

Mix the pineapple and ham cubes together and place in a glass baking dish.

Pour egg-nana mixture over top.


Bake for 60 minutes – checking at about 45 minutes.

Let cool, and package up for freezing!


Spin-Fishy Cakes (4 servings @ 125 cal/ea)


What to do with all the Whiting fillets in the freezer? Whip up some super easy fish burgers of course! I can’t help but cook fish with Franks red hot… for some reason the heat kicks any weird fishy-ness for me. And spinach makes all shaped meat cooler by default.

Spin-Fishy Cakes (4 servings @ 125 cal/ea)

6 whiting fillets
2 eggs
1 sm onion and scallions
3 tbsp frank’s redhot
3 tbsp chopped garlic
2 small potatos, mashed
2 cups spinach

Chop onion and garlic, sautee until soft and clear.

Lightly cook whiting fillets in skillet.

Remove and let cool while sautéing the spinach

Bake and mash your potatoes (poke, mic 5 min high, flip, mic 5 min high, slice, scoop, mash with fork)

Mash hot sauce and eggs into potato, followed by spinach and onion.

Finally, mash in the whiting fillets. Mash as thoroughly (fully fishy) or not as thoroughly (chunky fish cakes) as you’d like.


Form into cakes and cook in frying pan as you would any other burger.

Let cool and package up for freezing, when the time comes, wrap this seafood SOB up in a nice lettuce wrap with tomato, onion and more Franks Red Hot (mmm)


Grilled BLT Meat Sauce and Spaghetti Squash (4 servings @ 225 cal/ea)


It happened again… this recipe made me want to sing the Alleluia chorus at the top of my lungs. What could make delicious meat protein-packed excess-sodium-free sauce better? Bacon – duh. I can’t wait to eat this at lunch and feel the Alleluia chorus shiver all over again.

Grilled BLT Meat Sauce and Spaghetti Squash: (4 servings @ 225 cal/ea.)

3 tomatoes
1 green bell pepper
2 green chilis
1 ½ cup paleo tomato sauce
2 small Spanish onions, chopped
3 strips unadultered bacon
1 lb ground turkey
1 spaghetti squash
3 garlic cloves, minced
1 tbsp black pepper

Preheat oven to 400 degrees.

Place Tomatoes and cleaned/de seeded green chili peppers on a cookie sheet, and sprinkle with salt and pepper.

Put the tray in the oven (it HAS to be preheated – so be patient) and cook for 15 minutes (until the tops of the veggies start burning.

Turn the tomatoes and pepper over and put back in for another 15 minutes.

Remove and set to the side.

In an large skillet, (or save yourself some dishes and just use a large sauce pan) fry bacon until crispy and set to the side.

Sautee the chopped onion, green bell pepper and garlic in bacon fat until onion is soft and clear.

Add ground turkey to the pot and stir around until cooked and browned.

Chop the tomatoes and pepper as finely as possible but don’t lose the juice, and add to the pot with crumbled bacon.

Bring to a simmer and stir frequently for about 10 minutes.

Reduce heat and let simmer for 10-20 minutes.


Cook Spaghetti Squash. (Microwave: cut squash in half, remove seeds, place in microwave safe bowl, fill each half with 1/3 cup water, cover with wax paper. Microwave on high 4 min, turn, high for 4 minutes, turn, high for four minutes (check – is it soft yet?), turn, high for four minutes, etc.

Scoop spaghetti squash into a bowl with fork (the make-it-spaghetti technique).

Normally, I like to give my spaghetti squash an extra-italian kick so I mix in one tsp of each of the following: onion powder, garlic powder, oregano, basil, salt OR 3 tbsp of pre-mixed Italian seasoning – but this BLT sauce is SO good it doesn’t need it.

Let cool, and then package up for freezing!

Nutell-eggs (Chocolate Hazelnut Easter Candies) (12 servings @ 80 cal/ea)

I miss Easter candy. I’ve been fantasizing about ripping my teeth through the top part of a big-ole Hershey bunny’s ears and the delicious sugary creme filling of a Cadbury cream egg running down my face. So to Paleo Combat Hammer-Fist that fantasy out of my mind, I’ve created: Nutelleggs.

Food Process (in this order)

2/3 cup of hazelnuts
8 pitted dates (raw)
2 tbsp 100% baking cocoa
1 tbsp agave or honey

Blend it up – it won’t be creamy, more like an almost chalky mix.

Use your hands to squeeze and roll into egg shapes.

Eat, smile, and know that it’s paleo. You might also notice that the texture reminds you of a brownie. Yes, the completely processed full of oil, butter, and processed grain brownie – not the zucchini paleo kind. I guess that’s an added bonus!


Stupid-Easy Easter Carrot Cake with Honey Raisin Glaze (6 cupcakes @ 80 cal/ea)


My bunny doesn’t like carrots: he’s quite the anomaly. He adores bananas though, and lucky for him this recipe includes both so he gets a little dose of everything. This year my easter-bunny’s going to help me make some stupid easy paleo treats for my co-workers!

Easy Easter Carrot Cake with Cinnamon Raisin Glaze: (6 cakes @ 80 cal/ea.)

2 carrots
2 eggs
½ tbsp honey
½ tbsp cinnamon
½ tsp vanilla
½ tsp Nutmetg
1 banana
¼ cup raisins
1 tbsp honey
1 tbsp Cinnamon

Preheat oven to 350F.

Shred carrots and mix with egg, honey, cinnamon, vanilla, spices and (VERY) mashed banana.

Pour into baking vessel/muffin tin with cup cake liners.

Bake 30 minutes.

Chop (by hand) raisins until fairly finely chunky.

Mix with honey and cinnamon and wait until carrot cake is done and cooled.

Put glaze mix in microwave for 10 seconds on high.

Brush or drizzle over finished Easter Carrot Cake

Voila! Easter baking made even easier and much more clean… your insides will thank you.

Roasted Artichoke and Baked Grapefruit (1 serving @ 185 cal/ea)


Roasted Artichoke (1 serving @ 64 cal/ea)

2 cloves garlic, sliced
1 artichoke
salt and pepper
3 tsp lemon juice
1 tbsp chili powder

Preheat Oven to 425F.

Tuck slices of garlic into artichoke leaves and sprinkle with lemon juice, chili powder, salt and pepper.
Wrap in aluminum foil.

Bake for 1 hour and 20 minutes.

Please only eat as directed, if this is your first artichoke, I don’t want to be the reason you become ill by doing it incorrectly so here’s a youtube video:

How to Eat an Artichoke


Baked Grapefruit (1 serving @ 80 cal/ea)

1 grapefruit

Preheat oven to 375F.

Cut grapefruit in half and put on cookie sheet.

Cut sections as you would if you were about to eat the grapefruit (but don’t eat it)
Bake for 15-20 minutes.

If you’re feeling saucy you can pour 2 tbsp of honey or agave over top to make it sweeter and get a nice brown glaze.

Laraquares: “Tummy Ache” (6 squares @ 55 cal/ea)


A good friend of mine who is inherently healthy and a damn-fine nutritionalist and athletic trainer once changed my migraine-nauseous life forever by informing me that dried papaya can be an instant relief to stomach afflictions. It has completely rocked my world and very much works in my experience. So! Since homemade Larabars are all the rage right now, I’ve got a nice version with a medicinal multipurpose:

Blend/food process:

1/2 cup dried papaya
1/4 cup raw cashews

It’s a bit easier if you pre-slice your dried papaya spears into small chunks.

Shape into a bar, wrap in parchment paper, and put in fridge for when that nausea strikes (or for when you just want some good old fruit and nuts)