Salmon Cakes with Cabbage and Avocado Slaw

This paleo friendly dish is so easy to throw together for a quick, healthy and satisfying meal, it literally took me about 20 minutes start to finish.  Now, with that said I will admit I did take a few shortcuts…I used canned salmon and pre-shredded cabbage mix so if you are cooking fresh salmon and shredding your own cabbage it will take a bit longer…but will still be well worth it!

Let’s start with the slaw…

So easy, so good!

Cabbage and Avocado Slaw (serves 2)

2 cups shredded cabbage or slaw mix

1 avocado, diced

1/4 cup diced pickled jalapeno (I like La Preferida Organic Jalapeno Nacho Slices)

2-3 Tbsp. jalapeno pickling liquid from the jalapeno jar

handful of fresh cilantro, chopped

celtic sea salt to taste

Combine all ingredients in a medium bowl and mix to coat with pickling liquid.  Set aside.

Now, the Salmon Cakes…

Salmon Cakes with Cabbage and Avocado Slaw

Salmon Cakes (serves 2)

2 – 6 oz cans Wild Caught Boneless Skinless Salmon, drained well

2 eggs, slightly beaten

4 green onions, chopped

pinch of celtic sea salt

1/4 tsp garlic powder

1/4 tsp fresh ground pepper

1/4 tsp crushed red pepper flakes

1/4 tsp chili powder

handful of cilantro, chopped

1/4 cup coconut oil, avocado oil or lard (for frying)

Heat oil in a large skillet over medium-high heat.  Combine all ingredients in a large bowl and mix well.  Form the mixture into patties and drop carefully into the hot oil.  Fry on each side about 5 minutes until golden brown.  Transfer from pan to a plate lined with a paper towel to remove some of the oil.  Serve warm.


If your mixture feels too wet add a couple of tablespoons of coconut or almond flour.

Once your patties are in the pan do not mess with them until it is time to flip them…they might fall apart if you do!

Bonus Recipe:

If you eat dairy try serving with a side of Chili Lime Cream Sauce…

1/4 cup sour cream

1/8 tsp garlic powder

1/4 tsp chili powder

2 tsp. lime juice

Combine all ingredients in a small bowl, refrigerate until ready to serve.

This recipe is shared at:

Fight Back Friday, Make Ahead Monday, Slightly Indulgent Tuesday, Fat Tuesday & Tasty Tuesday, Gluten-Free Wednesdays

Warm Pear & Pecan Flaugnarde

Flaugnarde is a flan-like baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter.  Similar to a clafoutis which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish can be served either warm or cold.

Pear & Pecan Flaugnarde

Most people think of this dish as a dessert but it can easily be enjoyed for breakfast as well!  This recipe uses heavy cream and butter but if you prefer a dairy-free dish substitute 3/4 cup full fat canned coconut milk for the cream and butter and use coconut oil to grease the dish.  I have made it both ways and they are equally delicious.  You will notice there is an option to add sweetener, I try to use the ripest, sweetest seasonal fruit available so I generally don’t need the added stevia or honey.  Please note…since completing the Whole 30 program I find that I don’t like anything too sweet anymore so be sure to adjust according to your family’s taste.  This is lovely topped with fresh whipped cream or drizzled with coconut butter when enjoying it for dessert or with a nice side of bacon or sausage at breakfast!

Pear & Pecan Flaugnarde (serves 8)


butter for greasing baking dish

4 eggs

1/2 cup heavy cream

4 tablespoons butter, melted

1/4 cup pecan halves, finely ground

1 teaspoon vanilla extract

1 teaspoon cinnamon, divided

1/4 teaspoon stevia or 1/4 cup coconut sugar or honey (optional, I don’t use any sweetener)

1/4 teaspoon celtic sea salt

3 medium ripe pears, peeled, cored and sliced thin

2 tablespoons chopped pecans


Preheat oven to 375 degrees F.  Generously grease a 9 inch pie or tart dish, ceramic works best, set aside.  Peel, core and slice pears.  Arrange pears in the greased dish and sprinkle with 1/2 teaspoon cinnamon.  In a blender or food processor combine eggs, cream, butter, ground pecans, vanilla, remaining cinnamon, sweetener (if using) and sea salt.  Blend or process until smooth, batter will be thin.  Pour batter evenly over the arranged pears, sprinkle with chopped pecans.  Bake for 40-50 minutes until golden brown, puffed and set in the middle.  Cool for at least 30 minutes before serving.

Arranged pears in greased tart dish

This recipe is shared at:

Fight Back Friday, Make Ahead Monday, Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Wednesday

Spicy Turnip Fries & Fresh Pickle Relish

Spicy Turnip Fries

Turnips are root vegetables that are similar in texture to a white potato so they are a great substitution in most recipes calling for a starchy white potato.  A white-fleshed turnip has a white skin with a purple-tinged top.  A rutabaga, which is sometimes called a yellow-turnip is actually a relative of the turnip with similar taste and texture to the white fleshed ones.  Small, young turnips have a delicate, slightly sweet taste.  Fresh turnips are available year-round, with the peak season from October through March.

This recipe is an oldie but goodie…it’s a great accompaniment to any roasted or grilled meat, especially burgers or Italian sausage (pictured above).  I love the spiciness of chili powder but you could use any spice you like or even just salt and pepper.

Spicy Turnip Fries (serves 2)

2 turnips (about 1 pound), peeled

2 tablespoons coconut oil, melted

1 teaspoon chili powder

1/2 teaspoon sea salt

  • Preheat oven to 400 degrees F and line a baking sheet with aluminum foil.
  • Slice the peeled turnips into strips (like french fries).
  • Toss sliced turnips with coconut oil, chili powder and salt.
  • Place turnips on the prepared baking sheet in a single layer.
  • Bake for 30-40 minutes, turning once halfway through baking, until evenly browned.
  • Serve hot from the oven.

Fresh Pickle Relish

This recipe is a fresh and healthy alternative to store-bought pickle relish which is usually loaded with sugar and preservatives.  You can adapt it to be a dill pickle relish or add a touch of stevia for a sweet pickle relish…both are super tasty!

Fresh Pickle Relish (serves 2, generously)

1/2 cup finely chopped bell pepper (red, green or yellow or combination)

1 medium tomato, finely chopped

1/4 cup finely chopped red onion

1/4 cup finely chopped dill pickle (I use Bubbies)

1 Tablespoon Apple Cider Vinegar

1/8 – 1/4 teaspoon sea salt

10 drops liquid stevia (optional for a sweet pickle relish)

In a small bowl, combine chopped pepper, tomato, onion, pickle, vinegar and salt and mix well.  Set aside for at least 20 minutes to let flavors combine.  Enjoy on grilled brats and burgers!

This recipe is shared at:

Wellness Weekend , Fight Back Friday, Fat Tuesday, Slightly Indulgent Tuesday

Herb-Marinated Pork Tenderloin and Oven-Roasted Green Beans

Herb Marinated Pork Tenderloin & Oven-Roasted Green Beans

I rarely eat out…which means I cook A LOT!  Don’t get me wrong, I love it but sometimes I just don’t have the energy to create a new recipe so I head to the internet for inspiration…these recipes are inspired by two great chefs from the Food Network, Ina Garten and Emeril Lagasse.  Both original recipes can be viewed at by clicking on the recipe title, I only tweaked the measurements slightly and of course added some bacon!  This was essentially a one pan and one baking sheet meal, easy prep and quick clean-up!

Herb-Marinated Roasted Pork Tenderloin


  • 1/2 lemon, zest grated
  • 1/4 cup freshly squeezed lemon juice (4 to 6 lemons)
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic (2 cloves)
  • 2 teaspoons minced fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon Kosher salt
  • 1 pork tenderloin (about 1 pound)
  • Freshly ground black pepper
  • 1 tablespoon coconut oil, ghee, butter or lard


Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloin and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloin from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloin generously with salt and pepper. Heat 1 tablespoons coconut oil (or your fat of choice) in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloin on all sides until golden brown. Place the saute pan in the oven and roast the tenderloin for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloin to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Oven-Roasted Green Beans with Shallots and Bacon


  • 1 pound green beans, rinsed and ends trimmed
  • 3 slices sugar/nitrate-free bacon
  • 1 shallot, chopped
  • 2 teaspoons minced garlic
  • Celtic sea salt
  • Freshly ground black pepper


Preheat the oven to 400 degrees F.

Line a large baking pan with foil or parchment paper.  In a large skillet over medium-high heat fry bacon until crisp, remove to paper towels to drain, once cool crumble and set aside.  Reserve bacon grease by straining into a bowl and set aside to cool.  In a large bowl combine green beans, shallots, garlic and 2 tablespoons of the reserved bacon grease.  Add salt and pepper and toss, making sure all the vegetables are coated evenly with the bacon grease and spices.  Spread onto the prepared baking sheet.  Roast in the oven for 18 – 22 minutes, stirring halfway through baking.  The green beans will be slightly caramelized and wrinkly when done, some will be crispy.  Serve warm and topped with the reserved crumbled bacon.

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday, Friday Food Flicks, Make Ahead Monday, Fat Tuesday, Slightly Indulgent Tuesday,

Tasty Tuesday, Gluten-Free Wednesday, Whole Food Wednesday

Whole 30, Egg Foo Young and a MUST HAVE Paleo Cookbook!

Yep, January 2, 2012 marks the start of my second Whole 30 Program!

I finished my first Whole 30 Program on November 2, 2011 and am happy to report that I’ve pretty much stayed on program with the exception of a few Paleo friendly desserts on Christmas and New Year’s and a little bit of heavy cream in my coffee on occasion.  I had originally started the Whole 30 to see if eliminating dairy from my diet would help with some of my digestive issues that were still present despite my gluten, grain, legume and refined-sugar free lifestyle.  At the 30 day mark and the end of the program I still was not convinced that dairy was the problem so I stayed on program for an additional 30 days…after that I only added back a tablespoon or two of heavy cream on occasion and truthfully I haven’t noticed any change either way.

So, why another Whole 30?

The most important reason…I feel great.  But, I do believe there is always room for improvement.  My first time around all I focused on was just the elimination of dairy, stevia and dark chocolate as there wasn’t much more that I was eating that wasn’t on the approved list.  I still ate quite a bit of fruit and probably too many nuts, acceptable but most likely not always the most beneficial.  This time around I plan on fine tuning and being more mindful of the choices I make…not just eating something because it’s “approved”.  As always…I’ll keep you posted!

Now, the important stuff…

Here is what I had for dinner tonight:

Egg Foo Young from Melissa Joulwan's Well Fed Cookbook

If you’ve been in the Paleo world for any amount of time you’ve probably heard of Melissa “Melicious” Joulwan and have most likely visited her blog The Clothes Make the Girl.  She now has a cookbook, Well Fed: Paleo Recipes For People Who Love To Eat.  This cookbook is a must-have for anyone following the Paleo diet and an awesome resource for EVERYONE on the Whole 30 Program as all the recipes (except one) have been Whole 30 approved by Melissa and Dallas Hartwig!  Well Fed features over 100 original recipes with tons of variations listed with each…this cookbook could keep you busy all year with all of the options!  So, head over to Mel’s blog and take a look around (if you haven’t already), the site is full of resources and fun, informative posts and oh my…the recipes you’ll find there are just a teaser for what you’ll find in the cookbook!  As a bonus you can download a 30 page sample of Well Fed on this page.  Enjoy!

Happy New Year & My Paleo Hoppin’ John!

My version of Hoppin' John...a new New Year's tradition!

I grew up in the South and for as long as I can remember our family has eaten Hoppin’ John on New Year’s Day…

Traditionally, the dish consists of slow cooked black-eyed peas, white rice and sautéed greens and it’s believed that when you eat Hoppin’ John on New Years Day it will bring prosperity and luck in the New Year, adding some sort of pork is said to symbolize progress and moving forward.  Besides being just down right tasty…why tempt fate by not partaking in the tradition?

Enter Paleo/Primal living…half the dish is wiped out!

Today was no different from any other New Year’s Day for my family, black-eyed peas, rice, fried cabbage and kielbasa graced our kitchen table and everyone was pleased.  My plate, however, looked a little different but was just as (if not more) tasty and I didn’t leave the table with a huge ‘ol carb bomb in my tummy!

My Hoppin’ John…diced sweet potatoes oven-roasted in coconut oil, stir-fried cabbage and kielbasa.  I skipped the grains and legumes and guess what?  I’m still gonna have a prosperous New Year filled with happiness, health and progress!

Oven Roasted Sweet Potatoes (serves 6 generously)

2 large sweet potatoes, peeled and diced

2 Tbsp. coconut oil, melted

salt and pepper, to taste

Preheat oven to 450 degrees F.  Line a large baking sheet with parchment paper or foil.  Place peeled and diced sweet potatoes in a large bowl and cover with cold water and set aside for at least 15 minutes.  Drain and pat dry.  Return sweet potatoes to bowl and toss with coconut oil, salt and pepper.  Spread into a single layer on baking sheet and roast in the oven for 40 – 45 minutes, stirring once halfway through baking.  Remove from oven and season according to your taste.

Stir-Fried Cabbage

1 large head of green cabbage, cored and coarsely chopped

2 Tbsp. fat of choice (olive oil, coconut oil, bacon drippings, ghee etc…)

3 scallions, chopped

1 garlic clove, minced

salt and pepper, to taste

Heat fat of choice in a large skillet over medium-high heat.  Add cabbage, scallions and garlic and stir-fry until desired tenderness, or until just slightly wilted.  Season with salt and pepper.


2 pounds nitrate/nitrite and sugar-free pork kielbasa

Slice kielbasa diagonally and set aside.  Heat a large skillet over medium heat.  Add kielbasa to the heated pan and fry until golden brown.  Remove from heat and serve warm.

**Recipe Notes**

This dish can be cooked separately and then mixed all together as shown in the photo above or served as individual dishes…I ate it both ways and they are equally good!

The kielbasa I used was pork and it was pre-cooked so it only needed browning, some kielbasa is fresh so it will require boiling first before slicing and frying, check the package to be sure.  You could substitute chicken or turkey sausage but the theory is that eating winged fowl on New Year’s could make your good luck fly away! 😉

We always use cabbage as our greens (symbolizing economic fortune) on New Year’s Day but you could substitute any greens you like for this prosperous dish!

I haven’t been able to find any good information on whether or not sweet potatoes represent anything lucky or prosperous for New Year’s traditions but they are just darn good so they made the cut…butternut squash would be yummy too!

Here’s to 2012…I wish you all a year of health, happiness, love and peace!

This recipe is shared at:

Make Ahead Monday, Slightly Indulgent Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, Gluten-Free Wednesdays

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