Quick Fried Rice


  • 1 1/2 c uncooked rice
  • 2 Tbsp dark sesame oil
  • 1 (12 oz) pkg frozen sugar snap peas
  • 6 green onions, chopped
  • 3 carrots, cut into matchsticks
  • 1 Tbsp grated fresh ginger
  • 2 cloves minced garlic
  • 3 large eggs, lightly beaten
  • 3 Tbsp soy sauce
  • 1 tsp. garlic salt

Cook rice according to package directions. Heat oil in a large skillet on med-high heat. Add peas, green onions & carrots; saute 5 minutes. Add ginger & garlic; saute 1 minute.

Reduce heat to med.  Stir in rice and garlic salt, cook 2 minutes.  Push mixture to sides of pan, making a well in the center. Spray that spot with non-stick spray; add eggs; cook, stirring occasionally, 2 minutes or until set. Stir eggs into rice mixture.  Remove from heat and stir in soy sauce; serve.

This meal is a great opportunity to use up any chicken, pork, or steak leftovers!  Just cut it up and add it in at the same time as the rice.  Our kids LOVE this recipe.  Enjoy!


Sweet n’ Spicy Glazed Chicken with Avocado Salsa and Cauli-rice


Chicken prep:

  • 6 boneless, skinless chicken breasts
  • 1 Tbsp avocado oil
  • 1/4 c honey
  • 3 Tbsp lemon or lime juice (freshly squeezed is always best!)
  • 1 Tbsp Sriracha hot sauce (this is the kid-friendly amount, double it for more spice!)
  • 2 ripe avocados, chopped
  • 1/4 c finely chopped red onion
  • 2 Tbsp chopped fresh cilantro (or parsley/basil, if you hate cilantro as much as I do.)
  • salt, pepper

Preheat grill to medium-high heat. Pound or butterfly chicken to an even thickness; brush with oil. Combine honey, 2 Tbsp of the lemon/lime juice, and Sriracha in a small bowl. Drizzle chicken with half of the mixture, sprinkle lightly with salt & pepper. Grill chicken on grill rack 4 minutes. Turn chicken, drizzle it with remaining sauce and lightly salt & pepper; grill 3 to 4 minutes longer or until done.

Combine avocados, 1 Tbsp lemon/lime juice, red onion and cilantro; serve over chicken.

Cauli-rice prep:

  • 1 head of cauliflower, finely chopped
  • 2 Tbsp avocado oil
  • 1/2 of a large onion, diced
  • 2 large carrots, finely chopped
  • 2 cloves minced garlic
  • 2 Tbsp soy sauce (or coconut aminos soy-free sauce for those Paleo diet fans)
  • salt, pepper

Heat oil in a large skillet over medium-high heat. Add cauliflower, onion, carrots and garlic; saute 10 to 15 minutes or until vegetables are tender, stirring often. Stir in soy sauce; cook 2 minutes longer. Add salt and pepper to taste.  Garnish with parsley/cilantro, if desired.



Bacon-Apple Turkey Burgers

turkey burgers

  • 2 lbs. ground turkey
  • 6  slices bacon, cooked & crumbled (save the grease!)
  • 1 small onion, finely chopped
  • 1 small red apple, finely chopped
  • 1 tsp garlic salt
  • 1/2 tsp pepper
  • 2 Tbsp chopped fresh basil
  • 1 egg yolk
  • 2 Tbsp avocado oil

Saute onion, apple, garlic salt and pepper in hot bacon drippings 7 minutes or until apple is soft; remove from heat, and cool.

Preheat grill to medium-high heat. Combine ground turkey, basil, egg yolk, onion mixture and bacon in a bowl. Shape into 10 patties (1/2 in. thick)(about 1/2 cup each.) Place patties on grill rack rubbed with avocado oil. Grill, covered with grill lid, 5 to 6 minutes per side or until no longer pink in the middle. Serve between lettuce leaves for that pure Paleo diet experience, or live a little and have it on a good ol’ hamburger bun. A salad on the side is always nice too.

Don’t want to grill it?  Cook patties in a skillet over medium-high heat 4-5 minutes per side or until no longer pink in the middle.

These smell amazing, and they make the most flavorful turkey burgers we’ve ever had.  Even our picky 2-yr-old loves them.  If you try it, leave a comment to let me know how you enjoyed it!






Italian sausage & peppers with portobello


  • About 20 to 24 oz. Italian sausage links
  • 1 small onion, thinly sliced
  • 1 Tbsp ghee
  • 1 Tbsp avocado oil
  • 1 Tbsp chicken broth
  • 3 plum tomatoes, coarsely chopped
  • 1 tsp fresh lemon juice — squeeze that lemon! It really is better fresh.
  • 2 Tbsp fresh chopped basil
  • 4 to 6 Portobello caps
  • salt, pepper

Boil sausage links for 5-10 minutes, slice into 1/2 in. slices, and then finish cooking on a skillet over medium heat for another few minutes until no longer pink.

Add bell peppers, onion, ghee, oil, broth, tomatoes and lemon juice. Cover and cook 30 minutes or until vegetables are tender. Season to taste with salt & pepper, and stir in the basil.

Mushrooms: preheat the oven to 400°F, remove stems & gills, and cut an “X” on top side of each mushroom.  Place caps on a baking sheet. Coat with oil; lightly sprinkle with salt and pepper. Bake 20 minutes or until tender, turning halfway through baking.  After those are done, you can either serve the sausage & peppers over the mushrooms for a purely “Paleo” diet, or slice up the mushrooms and put everything together in a hoagie roll with ketchup as pictured above!   Delicious!

Hawaiian Steak


  • 2 lb. steak (we used London broil, but flank steak is good too)
  • 1 freshly cored pineapple, save the juice!
  • 1/4 c orange juice
  • 1/4 c soy sauce
  • 1 Tbsp honey
  • 2 Tbsp fresh chopped parsley
  • 1 Tbsp minced fresh ginger
  • 2 cloves minced garlic
  • 1 tsp lemon-pepper seasoning
  • salt, pepper

Cut pineapple into 1-inch-thick rings, reserving 1/4 c of the juice. Combine pineapple juice, orange juice, soy sauce, honey, parsley, ginger, garlic, and lemon-pepper in a gallon size Ziploc baggie. Remove 2 Tbsp of the marinade and reserve for coating pineapple slices before grilling. Add steak to bag, seal and refrigerate at least 4 hours or overnight.

Preheat grill to medium-high heat. Toss pineapple with reserved marinade. Remove steak from bag, discard marinade. Place steak on a grill rack rubbed with oil. Lightly sprinkle with salt & pepper. Grill steak, covered with grill lid, 5-6 minutes per side.  Grill pineapple 2-3 minutes per side. Let steak rest 10 minutes before slicing. Serve with a salad, if desired.

Don’t feel like grilling? You can also broil the steak and pineapple in the oven on a broiler pan rubbed with oil. Broil steak for 5 minutes per side, and pineapple for 2 minutes per side.