Eggplant mozzarella stacks


I’m taking a vacay from meat this week. And I’m breaking all the rules. Paleo rules, that is. For all you purists out there, just remove the mozzarella and use a dairy free pesto.
This recipe is my variation of eggplant parmigiana. I did a few stacks with grilled portobello mushrooms.
Sicilian eggplant is now in season and I like it best for this recipe. It has a light purple exterior. If you’re wanting to keep it a bit lighter grill it on your BBQ but cut it 1/2″ thick so it stacks nicely.
Check out my earlier blog for the recipe.


Grill Time


BBQ Time

Rib-eye steaks seasoned with a smokey rub

It’s bbq weather, finally! When I think of grilling (bbq’ing) beef, my all time favorite cut is the boneless rib eye steak. It has just the right amount of fat, it’s tender and juicy. Make sure you leave your steaks out until they’re at room temperature. (Although some might argue this point)
Here are a few simple grilling rules
to follow:

1. Apply a generous sprinkling of salt just prior to grilling to give your steak a savory crust ( in the case of this dry rub, apply just prior to grilling.
2. Turn your steak with tongs, NEVER a fork otherwise all the juices will escape.
3. Turn your steak only once to produce a better crust. (If you’re looking for grill marks, you’ll need to turn once more per side)
4. Check for doneness by poking the steak with your finger. This one takes practice.
5. Let your steak rest on a warm plate a few minutes to allow the meat to relax and retain it’s juices before serving.


1/4 cup smoked paprika(sweet)
1 tbsp chipotle chili powder
1 tbsp garlic powder
1/2 tsp ground chili flakes
1 tbsp coconut sugar (optional)
1 tsp sea salt
fresh cracked pepper to taste

Store in a sealed jar

Easy paleo choco-nut granola


Easy paleo chocolate coconut granola

Holy snow day! It hasn’t stopped snowing today and it’s beautiful to look at.
I was beginning to get a bit stir crazy and it was just one of those days when all I could think about was food and eating.
Who am I kidding….that’s a normal day for me! So while I foraged around the kitchen for a snack, and by snack I mean chocolate…. I thought about a granola recipe I had seen earlier this week. It comes courtesy of I did make a few minor alterations. I put it all together and headed out in the blizzard to squat and row. (at my crossfit gym) While my hubbie plowed and shovelled šŸ˜‰


1 cup walnuts
1 cup almonds
1/4 cup raw honey
3 tbsp virgin coconut oil
a pinch of sea salt
3 tbsp organic cocoa powder
1/2 tsp Madagascar vanilla (any natural vanilla will do)
1/2 cup of fresh coconut ( use shredded if you don’t have fresh)


preheat oven to 200′
Using a food processor, pulse the almonds, walnuts and fresh coconut 6 times. They will be coarsely chopped. Leave them in the processor.
Melt the honey and coconut oil in a small saucepan. Whisk in the cocoa powder, vanilla and salt. Pour this over the nut mixture. Pulse another 6- 8 times until the chocolate is evenly distributed. *If you are using shredded coconut you will add this after the chocolate mixture and pulse once.
Spread the granola on a baking sheet lined with parchment.
Bake 4 hours. Allow it to cool completely then break into chunks.