Archive for June, 2013


Chopped summer salad

Looking for a fresh easy side to go with any meal? Try this recipe!



1 cucumber

1/2 jicama

1 small seedless watermelon

juice of 3 limes

2 ripe but firm avocados

2 yellow bell peppers

1/2 bunch of cilantro chopped

1/2 tsp coriander

1 tbsp chipotle chili powder

Chop everything into small chunks. Add chopped cilantro. Squeeze lime and sprinkle spices over chunks and mix well. Serves 10 – 12 people Recipe by Julie Burr



paleo chicken enchilada casserole

I came across a recipe for sweet potato enchiladas and had to try it.  I have yet to conquer a good paleo tortilla. If you have a good easy recipe with a tasty end result Please share with me. In the original recipe you are suppose to roll the sweet potatoes and we decided to make a layered casserole. I know it sounds a little strange, but trust me, this is delicious! I used cheese for this recipe but if you are strict paleo you can leave it out. Original recipe from : HERE Prep time is 1 1/2  hour (less if you have the shredded chicken already prepared). Bake time 35 minutes 375 degrees or until hot and bubbly. Serves 6-8 peopleIMG_1061[1] Ingredients:

1 whole chicken

3-4 large sweet potato

2-3 cups of shredded sharp cheese (organic)

2 poblano chili’s roasted and chopped

1 jalapeno chili minced

1 yellow onion chopped

2 cloves garlic minced

2 tsp chili powder

1 tsp ground cumin

1/2 tsp fresh ground pepper

sea salt to taste

3 tbsp coconut oil for cooking (use grape seed oil if you don’t want the taste of coconut)

2 cans 15-oz organic tomato sauce

avocado sliced for garnish

Boil a whole chicken for at least 60 minutes or until the legs start to fall off. 3 to 4lb chicken will take just over an hour.  Put onion, celery and peppercorn in with  the chicken if you want to savory stock (highly recommend) to save for cooking.  You can boil a chicken and save the meat in the refrigerator the day before.

While the chicken is boiling:

For Sauce:

Place your chopped onion into a sauce pan with 1/2 tbsp coconut oil. Cook until soft. Add pepper, cumin, chili powder, garlic, and jalapeno and stir with onion until fragrant. Add tomato sauce and simmer on low.

Sweet Potato:

Peel your sweet potato and using a mandolin slice lengthwise to get large pieces of potato. If you don’t have a mandolin, get one! HERE OR buy it at a local kitchen supply store. Mine was $19.99 so don’t go crazy. Using a very large skillet add 1 tsp of oil and place several slices of sweet potato cooking each side until soft but not crispy! Put cooked slices on a paper towel and repeat until you have at least 4 layers of potatoes in between paper towels. I added more coconut oil after each batch of slices cooked. Set aside.


Take your chicken out and drain your stock into a bowl or container. Carefully remove all the meat from the bone minus the skin and place in a bowl. Shred the chicken with a fork and Add your roasted chopped poblano chili’s. I roast the chili’s on my gas burner and wrap in a paper towel to remove the skin. Be sure and remove seeds and veins. It is fast and easy to do. You can also put them under your broiler in the oven.

Now for the fun! In a 9×12 glass pan, or oven safe pan of your choice the same size, start layering your ingredients. Start with your sauce then sweet potato. Add a layer of chicken with cheese and repeat the layers at least three times. End with a layer of sweet potato and sauce or sauce and cheese. Bake 375 degrees for 35 minutes or until hot and bubbly.




paleo sunday dinner #1


Fresh Chopped Salad, Spanish cauliflower rice, and chicken enchilada cassarole..

I invited a few people over to a paleo cooking afternoon for Sunday Dinner. Feast your eyes on what we accomplished. I will be posting the recipes this week starting with the Enchilada Cassarole. We had a great time in the kitchen and learned a few new tricks and recipes.


Creamy chocolate raspberry tart

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