Coconut Curried Scrambled Eggs

One of my go to breakfasts is scrambled eggs. They are quick, easy and can adapt a wide variety of flavors. Usually I go for flavors like garlic and onion or the traditional salt and pepper, but I was feeling a bit tired of my norm this morning. I have been developing a slight curry addiction lately. Earlier this week a friend and I made an amazing Curry Shrimp Dish - that I hope to perfect and eventually post. For now, I bring you these delicious Coconut Curried Scrambled Eggs!!

One thing that I love about eggs, other than their ability to adapt flavors, is how simple they are. You'll need for this recipe:

2 Eggs
1 TSP Chives, chopped
1 TSP Curry Powder
1/4 TSP Garham Masala
A pinch of Salt
A pinch of Pepper
A sprinkle or 2 of Red Pepper flakes
1 TBSP Coconut Oil
2 TBSP Coconut Milk


In a medium sized pan melt the coconut oil over medium heat. After the oil is melted, add in the chopped chives. Beat together the eggs, curry, garham masala, salt, pepper, red pepper and coconut milk until frothy. Pour the mixture into the pan and scramble.

Note: This is meant to feed one very petite woman, as a side to something else. For normal sized people or more than one person, double or triple the recipe as needed.

Caramelized Apples with a Slightly Spicy Squash Sauce

Wow it's been ages since I posted a recipe! I can't take complete credit for this recipe, in fact the base of this recipe comes from my best friend Connie. Tonight as we were making supper, Connie pulled out a soup from her bag and said we could have have it along with our eggs in an eggplant basket lazy night supper. She wasn't exactly sure about the spice combination and said we could add too it if wanted. Being the unsanitary chief that I am I stuck my finger in the soup (which was already hot...), took a taste and said "hmmm....this would taste great with apple." I added a couple of things, like a bit of coconut sugar, and some red pepper flakes, caramelized some apples and we had a brilliant new, and unique dessert.

One thing I love about Connie is that while she doesn't eat paleo, she understands it, respects it, and is willing to try everything I make no matter its weirdness factor. She really is the best friend. Anyways, tonight we created a very unique but delicious new dessert that I'm sure we will enjoy for years to come.

Don't you just love instagram photos? I do!

To make this you'll need:

For the Sauce:

1 1/2 cups roasted squash puree (we had kabocha squash!)

3/4 of a can of Coconut Milk

1 TSP each of nutmeg, cinnamon, cloves, garlic powders.
Optional: 1 clove of garlic pureed. If you're unsure about the garlic, leave it out but we enjoyed it.
1/8 - 1/4th tsp red pepper flakes
1-2 TBSP of Coconut Sugar

Mix everything together in a sauce pan and allow to simmer while you cook the apples. Make sure to leave it on a low heat once it starts to simmer so that is doesn't burn!

For the Apples:

2-4 Apples (we had two, but extra sauce with it!)
1 TBSP Coconut oil
1-2 TBSP Coconut Sugar

Melt the coconut oil in a pan over medium heat. While the coconut oil is melting cut the apples into slices. Add the apples to the pan and cook until the apple start to soften. Once the apple are beginning to tenderize add the coconut sugar, and lower the heat to low-medium. Stir the apples so the sugar is evenly coated over the apples. Allow the apples to cook until soft, browned and tender, stirring ever so often. Once they are done remove from heat, and allow to sit for a couple minutes. This will allow the sugar to really caramelize!

Divide the apples equally so that everyone gets their fair share and no one fights. Dip in the sauce and enjoy the unique flavors of our newest creation.

Fennel & Yam Beef Stew

I've been wanting to make stew for ages. I for months I have had packages of beef stew meat in my freezer - just calling me to make something delicious out of it. For the past few months I have been buying yam after yam, with the intention of using it for stew but always, unsure of what else to put into a stewed, ending up using them for something not stew-like-at all.

As I took a bite of this today, my fear of making bad stew disappeared as I fell in love with the flavors of beef, fennel and yam together. It's so simple, easy and yet I was amazed at how delicious it was. It is naturally sweet and almost delicate in its taste.

To make this, you'll need:

2 Carrots (I used rainbow)
1/4 of a bulb of fennel (including the bulb, stalks, and seeds of that 4th)
1 Large Yam
1 Lb Grassfed Stew Beef
1 Medium/Large Shallots
1/2 TSP Black Pepper
1/2 TSP Salt

Begin by peeling and chopping your yam into 1 inch pieces - put it in your slow cooker. Chop your carrots, shallots and fennel and drop them in with the yams. Put your beef in the pot! Mine was still frozen at this point, so if your its don't sweat it! Add in the salt and pepper, then pour water over the stew until it is just covered.Cover and put on High Heat and allow to cook for 8-16 hours. I put too much water on mine to start, so it needed longer. The picture up this is from about 11 hours, but I had it again for supper and by that point the extra water was gone. Oh my oh my how delicious.

The Homemade Mascara Saga

I've been trying to make better choices about what I put on my skin lately, and the more I do the more i realize just how difficult it is to find make up that aren't full of junk. So, I set out to find a mascara recipe that I could make at home, didn't smudge and left me feeling good about what was going into my body.

Along my search I came across this recipe! It is from the book Toxic Free by Thank Your Body. Getting to the point of actually making the mascara was quite the process. I had a choir concert a few days after I discovered this, and I was determined to have it ready by then....did not happen.

I was going to start with brown, because I couldn't find any decently priced activated charcoal anywhere. I ran into my fist problem when I was trying to clean out an old mascara tube. It was two hours of me banging on the end of the tube, cleaning with q-tips, more banging...hitting the tube on the counter (in a bucket...). Nothing worked. So, I ended up going to my concert mascara-less the next day. Luckily I have friends (I don't really care if I wear make up all the time, but for concerts its required.). Word to the wise, if you are going to make mascara, simply buy some off eBay.

About three weeks later, my mascara tubes arrived from eBay. And I made my first batch. Brown. I couldn't see the brown. So I ran all over the city looking for decently priced activated charcoal. At last! I found some! Yay! And here are the results! So far I am enjoying the mascara, and the more I wear it the more I like it. I'm getting used to the different feel of it, but sometimes wonder if it could benefit from a slightly larger amount of beeswax. Maybe I didn't press it down enough?

Oh look there I am chilling in the recliner with my new mascara! Great!

Cross-Country Skiing!

For those of you who don't know, I haven't been allowed to be physically active for about 10 months now because of some medical stuff. However - as of last week I was allowed to start doing anything I wanted for the first time in nearly a year! I was ecstatic!

Last night we were supposed to get a huge snow storm, but when I woke up the roads were perfectly clear. Imagine our surprise when an hour later we had about 20 cm's of snow. Driving today felt I was driving through soupy jello. Yea...

This afternoon I had the opportunity to go cross country skiing for the first time. The shoes didn't fit (I stuffed them with cotton and wore a few pairs of socks....) and I biffed quite a few times but for the two hours we were out there we had a great time! I got to go with my brother. I love spending time with my brother. He's an awesome guy! Considering how little physical activity I've had in the last 10 months, I'm pretty sure that I will be hurting tomorrow - but it was so much fun and I plan on going again! Maybe even tonight if possible. Which it would be!

Hey hey! This is the first time I've posted a picture of myself on here! Check it out. Anyone want to take a stab at how old I am?


I love cross-country skiing!

And Canada.

And Snow. Most of the time.

Chicken Alfedo Omelet

Whenever I have non-paleo friends over for dinner, my go to recipe is my fettuccine alfredo. It's delicious, nutrious and usually gets the response of "Wow! You can't even tell the difference." I've been meaning to post that recipe for a while, but life has been busy and I feel like I can make it better than it already is.

Today however, as I was trying to figure out what on earth I wanted to for lunch I had an idea. I wanted an omelet, and I really wanted cheese on it. It took me a good 45 minutes to talk myself out of making one with just cheese and salsa, and that decision finally solidified when I began to dwell upon the cashew cream I had in my refrigerator....and I began to want alfredo.

And then it dawned on me: a Chicken Alfredo Omelet. It's easy, delicious and fills that alfredo craving when you don't have pasta source.

Heres what you need:

1 TBSP cooking fat (bacon fat or coconut oil)
3 Eggs
1 palm size portion of chicken, chopped
1/4 Cup Cashew Cream (to make this simply blend 1 part cashews with 1 part water)
1 TSP Garlic Powder
A few pinches of nutmet
1/2 cup of brocolli
2 TBSP of red bell peppers, chopped
1/4 Cup of Spinach, Minched
1 TBSP onion, chopped
2 TSP Green Onion Chopped
Dash of Salt
1/4 TSP Black Pepper

Start by sauteing your onions, broccoli, peppers, chicken, green onions and spinach in your fat over medium heat. Once the broccoli is tender and onions are soft, pour the veggie mix into a small bowl on the side. Mix in your cashew cream, nutmeg and garlic. Set aside.

In a small cup, beat your eggs until frothy. Add in your salt and pepper. On the same pan you used to saute your vegetables, pour your eggs (make sure there is still enough grease on it!) Since the pan was hot the egg should start cooking almost immediately. Lift the pan and swish in a circular motion to cover the pan. When the eggs around the edge of the pan start to brown and lift from the pan you'll know that it is ready. Spoon your alfredo mix onto half of the omelet, then using a large flipper flip the egg in half, covering the filling. Allow to rest on the heat for a minute, then cut in half and serve.

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Breakfast Sundae's

 We'll I'm super excited about this ones! Not only is this Breakfast Sundae delicious but as versatile as they come! No, there is no ice cream in this breakfast. There aren't any caramel sauces, sprinkles or Marciano cherries. There are no spoons involved in this one.

So, what exactly is it a breakfast Sundae? In the traditional sense, its not a Sundae at all but the base is a creamy naturally sweet butternut squash, and any topping your heart desires can be added on top for a breakfast full of a variety of delicious flavors all smattered into one delicious sundae.

INGREDIENTS: To make this recipe you'll need a butternut squash, bacon fat (or coconut oil) and what ever toppings you want to put on your Sundae. In this recipe, I'll tell you how to make my Basil Breakfast Sundae. For that you will also need, 3 TBSP Coconut Butter, 1 TBSP Coconut Oil, 2 TSP Dried Basil, a Sprinke of Salt, 1 and a half green onion (chopped) and 3 Large Eggs.

Preheat your oven to 400*. To begin start by peeling your butternut squash. Cut your squash into 3/4 of an inch thick pieces, starting at the stem side (this is important, because there are no seeds on this end). Cut about 6 slices, to serve about 2-3 depending on how hungry everyone is. Then baste the slices with the bacon fat or coconut oil. Place the slices on a cookie sheet and cook for 40 minutes, or until crispy, flipping half way through.

While the squash is roasting, prepare your toppings for your Sundays! You can do whatever you want! You could make it more pizza like, with salsa, ground beef and cashew cheese! You could do cashew cheese and and spinach on top! Whatever your heart desires!

For the time being, I will share my recipe for Basil and Egg Toppings! Hopefully more varieties to come in the future!

In a small pot, melt together your coconut butter and coconut oil until smooth on low. While this is melting, scramble your eggs with bacon fat or coconut oil in a medium size pan. Once your coconut mixture is melted, add in the basil, green onion and salt.

Assemble your Sundae's by first spreading the coconut basil mixture on with a knife, then place the eggs on top. Garnish with left over green onion. You'll want to enjoy these with bacon, or another meat as they are so incredibly rich, that you will need something balance out the flavors! Enjoy!