Paleo Coconut Waffles


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I decided I needed something easily freezable, quick, and delicious for breakfast. I’m having a really hard time getting a good warm breakfast in because I’m on this intermittent fasting regime. Instead I take my breakfast to work and it’s definitely not the same as cooking it on the stove having it fresh every morning. I also got this new waffle maker I’ve been meaning to use. I got it from It’s a heart shaped waffle maker for about $18. It works like a charm and easy clean up. I’ve never had a waffle maker before, so this is a treat.

8 Organic Free Range Eggs
1/4 cup of melted ghee
1/2 cup of coconut flour
1/4 tsp of pink salt
1/4 tsp of baking soda
1 tsp of vanilla extra
1/2 canned of coconut milk
Splash of unsweetened almond (optional depends on the batter)
2 tsp of raw honey
Coconut oil spray

1. Heat up your waffle iron/
2. In a large bowl, crack open all of your eggs and whisk for about 30 seconds to a minute.
3. Add your ghee to the mixture.
4. Slowly add in all your dry ingredients. The batter will start to get super thick.
5. I added a splash of almond milk to mine because the batter in my opinion was a bit too thick. I wanted it a tad bit runny so I can pour it in the waffle iron easier.
6. Spray your waffle iron with some coconut oil.
7. Pour your batter in your waffle iron and follow your waffle irons’ instructions
8. Serve with fruit, a side of coconut whip cream, or some maple syrup.


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“Fried” Chicken


The quickest way to cheat clean is to make the best of your meals and play tricks on your mind that it tastes like the real thing. In the end, you’ll never feel guilty and your cravings will seize.

This is my recipe for fried chicken. You can heat it in the oven instead for that crisp, but I feel that frying it in a pan gives me the realistic feel of the real thing.

Organic Free Range Chicken Breasts
Italian Seasoning
Two Eggs
Almond Meal
Coconut Oil Spray

1. In a bowl, crack open two eggs and whisk them.
2. In another bowl, mix together some almond meal and some italian seasoning.
3. Drench the chicken into the egg mixture and cover them in the flour mixture.
4. Heat up a skillet and spray it with some coconut oil.
5. Cook until no longer pink.


Pumpkin Chocolate Chip Cookies Grain Free


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In honor of the SF Giants winning the World Series and of course Halloween, I decided to make these Paleo friendly grain free pumpkin chocolate chip cookies. Their orange and black (halloween, giants, get it?). Perfecto!


1 cup of blanched almond flour
1 tbsp of coconut flour
1 egg
1 tbsp of melted coconut oil or ghee
1/4 of pumpkin puree (canned is fine)
2 tbsp of organic honey or maple syrup (you can up to it 3tbsp, but I like mine less sweet)
1 tsp of vanilla extract
1/2 tsp of Himalayan salt
1/4 tsp of baking soda
1/4 tsp of pumpkin spice
1/4 cup of enjoy life chocolate chips (or you can get creative and use pumpkin spice chocolate chip morsels which I saw at the store, but these would make it non paleo)

1. Preheat your oven to 350 degrees
2. In a bowl, mix together your dry ingredients
3. Add in your wet ingredients and mix well
4. Drop tablespoons of the dough on a greased baking sheet or lined parchment paper.
5. Sprinkle extra pumpkin spice on the top if you wish
6. Bake for 12 minutes, 15 depending on your oven
7. Let it cool and serve

Happy Halloween! 🙂

No Coffee Pumpkin Spice Latte


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Fall is officially upon us here at the State Capitol. The last few weeks have been an excessive high 90’s and today this week the weather finally cooled off enough for me to say “hey! fall is here!”

Last night I came home and I wanted to get all relaxed and cozy. I usually watch the Biggest Loser every Thursday and since the weather is a lot cooler I can wear warmer clothes. I wanted to make a cup of something, but not hot cocoa.


Pumpkin Spice Latte minus the caffeine since its night time and paleo friendly of course!

1/2 cup of unsweetened vanilla almond milk, 1 cup if you’re making it without the coffee
4 TBS of pumpkin puree
1 tsp of pumpkin spice
1/2 tsp of vanilla
1 tsp of honey
8 ounces of brewed coffee
sprinkle of cinnamon or nutmeg on top

OPTIONAL: Refrigerated canned coconut

In a saucepan, mix together almond milk and pumpkin. Cook on medium heat. Remove from heat and stir in the vanilla extract, spices and sweetener. Pour the mixture (over coffee or not) into a large mug. Top with whip cream if you like and sprinkle some nutmeg or cinnamon on top.

For a paleo friendly whip cream version: Use the refrigerated can of coconut milk. Open it and scoop off the top of the coconut milk, minus the liquid. Place the mixture into a bowl and whip it with an electric mixer until fluffy. Scoop some on top for your latte.

The other option is you can take some coconut milk and place some in a mason jar. Screw on a lid and shake it for 30 seconds. Pop it in the microwave for 30s-1min. The mixture will come out frothy foam like and you can top it on top of your latte!


Best Paleo Chocolate Chip Zucchini Bread


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Sometimes when I have things in my fridge that I need to use up because I know they’ll go bad … I need to get creative. Cooking for one is especially hard because I don’t always use everything up in my fridge OR I end up eating the same thing over and over again no matter how far in advance I plan.

I had some Zucchini leftover. I was meaning to make some zoodles, but I also had leftover soup. *First World Problems* And then my little brother mentioned he wanted me to make him something for breakfast he can take to school, so I got a little creative and whipped together some Zucchini bread.

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This is honestly the best recipe I have ever had and tasted. It has minimal ingredients with just the right amount of everything. I think I’ll be making this over and over again. I was only suppose to make one loaf for him, but I ended up making 4 loaves to give out to others. This was great because I ended up using all my zucchini!

My Co Worker who can eat pretty much anything and not gain a pound doesn’t follow any strict eating guidelines like I do. She was actually concerned about the Paleo life I had been following, but after I gave her a slice of this zucchini bread – she changed her mind. She’s on board and now knows I can still eat amazing things that are minimally processed. She’s learning more about Paleo everyday and although I don’t think she will be hopping on board soon because she loves her In and Out that’s okay. It’s nice to get some thumbs up from some people that healthy eating doesn’t have to be horrible.

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1 1/2 cups of almond flour
3 Tsp of cinnamon
1 Tsp of nut meg
1 Tsp of Baking Soda
3 Eggs
1/4 cup of honey
1/2 tsp of salt
1 cup of shredded coconut
1/2 cups of enjoy life chocolate chips
And some coconut oil just to grease your pan loaf

Preheat your oven to 350 degrees.
Grease your loaf pan with some coconut oil.
Mix everything in the same bowl if you wish! I did. I’m also lazy.
Spoon the batter into the greased loaf pan.
Bake for 15-20 minutes or until your toothpick comes out clean.
I had to bake mine for 20 minutes, but my oven is also a lot older.

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Hope you like it! It’s the best recipe I have ever had in my collection and it has minimal ingredients! Paleo approved!


Paleo Pumpkin Coffee Creamer


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I keep saying it over and over again, but Fall is inspiring me to create new recipes and get crafty with my foods. I went to the Farmers Market last week and pumpkins were already for sale. I couldn’t help but think about all the excitement around Pumpkin inspired food!

All my co workers have been in full fledged on board with Starbucks Pumpkin Spice Latte. Being that I can’t have dairy – I wanted to participate in the fall season by creating some things I used to enjoy in a more friendly manner.

The Starbucks Pumpkin Spice Latte is great, but it’s filled with tons of bad things in it for you. Despite the sugar, it has all these processed ingredients, fake coloring, and of course NO PUMPKIN! You can’t have a Pumpkin Spice Latte with no pumpkin!

I had half a can of pumpkin that I needed to use and some coconut milk. I made a Paleo friendly version of a coffee creamer you can carry to your work place for your morning or afternoon joe. And if you don’t have a stove near you at work like I don’t … I opt for this coffee creamer to make my Pumpkin Spice “latte”.

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1 Can of Full Fat Coconut Milk
1/2 Cup of Pumpkin Puree
1/2 or less of pure maple syrup (I used agave since its all I had)
1 Tsp of Pumpkin Spice
1/2 Tsp of Vanilla Extract

Combine all your ingredients in a bowl. I did mine directly in the jar to avoid washing extra dishes. Store in an air tight container or a Mason Jar like I did if you prefer. It’s good in the fridge for about a week or so.

I am really enjoying the fact that I can have everything in life with moderation, but in a more friendlier concept like this coffee creamer. It tastes like pumpkin in my mug and that in itself is amazing.

I’ll be posting more recipes in the next upcoming days of other fall goodies I’m enjoying right now. Thanks for stopping by!


Paleo Filipino Food


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Living in Sacramento, CA one of the things I truly miss is the culture in the Bay Area. And by culture I mean the availability and abundance to accessing the different kinds of ethnic foods the area has to offer. If I wanted Korean food, I could easily walk out my door and walk down the block to get some. And if I changed my mind – an abundance of other choices were easily available – Mexican, Vietnamese, Colombian, Cuban, Greek or even Chinese. You name it the Bay Area had it.

Sacramento has diversity, but everything is far. I have to drive 20 minutes out to South Sacramento if I want good Asian food. And I can’t even seem to find a good Filipino Restaurant where I don’t have to drive 45 minutes out.

Growing up, I ate a lot of Pork Sinigang because a lot of my friends were Filipino. Going over to there houses during family parties was always a blast. The Filipino culture celebrates around a huge amount of food and laughter. One of the things I miss was Pork Sinigang and a lot of times if I eat out at a restaurant they’re made with MSG or those seasoning packets.

Being Paleo my choices are super limited with restaurants because I don’t always know what goes into their food, but the great thing is I can make it at home and know exactly what’s in it. I decided to take on the task of making a Paleo friendly Pork Sinigang! Of course my version is not as authentic, but it definitely helps with a craving!


2-3 Pounds of Pork Neck Bone and Pork Stew Meat. (I used a combination, but your welcome to use just neck bone).
1 Onion, Diced
2-3 Tomatoes quartered
1 Daikon Radish (sliced)
1/2 cup of Carrots
4 Bokchoys Cut
2 cups of Spinach
4 cups of water
Some tamarind paste
Salt and Pepper

Place the Pork Neck Bone and Pork Stew Meat into a crock pot along with salt and pepper.
Place the onions, tomatoes, carrots, and daikon next alongside the Pork.
Cook on low for 6 hours.
Once its done, transfer the rest into a tall pot. Place your Bokchoy and spinach into the mixture. As your waiting for it to simmer, mix in some tamarind paste. This is of course to taste since everyone likes it more sour than others.

Serve over some cauliflower rice or eat it by itself!


Paleo Balsamic Roast Beef


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Fall has inspired me to make use of my crock pot. It’s still pretty warm where we are now. The mid 80s to high 90s makes it a tad bit hard to enjoy any crock pot meal, but by evening at a low 70s it makes any meal pleasurable especially one that you don’t have to slave over.

I’ve said it time and time again that I love the crock pot because its effortless cooking. It’s also perfect for someone like myself who cooks for ONE every night. I literally made everything the night before and threw it in the crock pot only to turn it on in the morning before work. All I have to do is maybe make a couple of sides, plate my food, and then stuff my face.

I’m trying to get more fancy with my crock pot instead of making soups. It’s not quite soup weather yet, but this will do. Last night I made Paleo Balsamic Roast Beef with carrots and sweet potatoes. It was a quick and easy meal. I just made some cauliflower rice on the side for my lunch the next day with leftovers. You can even use the leftover bits to make an awesome scrambled egg dish.


2 LBS of Chuck Roast
1 Medium Onion, Diced
6 Cloves of Garlic, Minced
2-3 Cups of Organic Free Range Low Sodium Chicken Broth or Low Sodium Beef Broth (Home Made or Store Bought). In this recipe I used Chicken Broth.
1/2 Cups of Balsamic Vinegar
2 Tbs of Coconut Aminos (or Tamari)
Pinch of Salt, pinch of pepper, and a pinch of red chili flakes
1 Cup or more of Baby Carrots
1 Cup or more of diced Sweet Potatoes

Place your chuck roast in the crock pot. Season it with salt, pepper, and the red chili flakes on both sides. Make sure you put the fat side down. Then add the remaining ingredients right on top of the roast. Cover and cook on low for 8 hours. When the meat shreds then you know its done.

Feel free to make any additional side. This would be great with cauliflower rice.



Paleo Pumpkin Almond Butter Muffins


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It’s that time of the year! It’s the first day of fall and I can’t tell you how excited I am. I love everything about fall. I love the leaves changing, the cold air, the crunch of the leaves under my feet and all the holidays that come along with this gorgeous crisp weather! Living in Sacramento aka Suburbia has driven me insane with the hot weather. I’m from SF where the weather gets about 68 mainly year around. And this weather reminds me a lot of home. There’s a lot of comfort to that and I’m so excited. So excited that I decided to celebrate and make some muffins to get into the fall spirit.

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These are perfect to freeze and keep year around in your freezer whenever you want to get into the fall or pumpkin spirit. Spread some more almond butter on it or maybe pumpkin butter if you have some handy and just enjoy the heck out of it! 🙂

3 Eggs
1 cup of pumpkin puree if you want it super moist or 1/2 cup for less moist
2 tbsp of coconut oil
1/4 cup of almond butter
Less than 1/4 of raw honey. The more you add the sweeter it is. I went with half of 1/4 cup.
1 tsp of vanilla
1 1/2 cups of Blanched Almond Flour
1/2 tsp of grain free baking soda
1 tbsp of cinnamon
1/2 tsp of ground cloves
1/2 tsp of pumpkin spice
1/4 of sea salt
Optional: Add some pumpkin seeds to the top or your choice of nuts!

Preheat the oven to 350 degrees.
Line your muffin tin or loaf pan.
Mix all your wet ingredients in one bowl.
Mix all your dry ingredients into another.
Slowly add the mix ingredients into the wet bowl while gradually mixing together with a spatula.
Pour everything into a pan and top it with your pumpkin seeds or nuts.
Bake for 25-30 minutes or until golden brown and your toothpick comes out clean.

Best eaten when you brew some hot tea or pumpkin flavored coffee, wear a big sweater and slap some almond butter on it while sitting on the couch.


Paleo Chocolate Chip Mug Cake


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After some weight lifting in my hunger games shirt… I just want to eat. Hunger games were happening my belly. For dinner, I whipped up and nuked the leftovers of my zucchini noodles. And even after, my belly wasn’t satisfied and I wanted something sweet.

I love cookies. Let’s be real, who doesn’t love cookies? But, cookies contain all kinds of things my body unfortunately doesn’t need on a daily basis to function. Every once in a while tho, we all crave something. My something is chocolate. We all need chocolate in our lives.

Last night, I made Paleo Chocolate Chip Mug Cake. It’s perfect because it’s the right amount of sweet. It’s a perfect serving for one. And it’s way more better for you than a real chocolate chip cookie. And even more better.. I won’t have to go out and buy a baker’s dozen. Trust me, I can eat a baker’s dozen.

1/2 of a Banana
1 TBSP of Coconut Flour
1 TBSP of Coconut Milk (canned, full fat)
1 TBSP of Almond Butter (or your choice of nut butter)
1/2 TSP of Vanilla Extract
Pinch of Salt
1 TBSP of Cacao Nibs (in my case, I used Enjoy life Chocolate Chips – Dairy and Soy free)

You can replace the chips for 2 TBSP of unsweetened cocoa if you prefer a straight chocolate mug cake (like a brownie).

1. Mash the banana into your mug of choice
2. Add the remaining ingredients and stir.
3. Nuke for 1 minute in microwave for ooey gooey center. If you want more of a cooked consistency, nuke for addtional 15-30 seconds. I actually nuked mine for about 1 minute and 35 seconds. My microwave isn’t amazing unfortunately, but does the job.
4. Take it out and let it cool.
5. When you waited long enough, take your spoon and dig right in! Feel free to top your mug cake with extra chips, sprinkles if it makes you happy, or even almond or coconut milk.

Enjoy! Life is always better with chocolate (and some wine)!