Category Archives: Nutrition

Paleo Pad Thai

paleo pad thai

1 pound chicken breast cut into bite size pieces (about 4 breasts)

1/2 pound uncooked peeled and deveined shrimp

1 spaghetti squash

3 green onions chopped and separated into the whites and the greens

4 cloves of garlic

1 teaspoon of fresh ground ginger

1 jalapeño chopped

1/4 cup oil

2.5 tablespoons soy sauce

2 limes

bean sprouts

chopped pecans

1/3 cup chicken stock

3 table spoons white vinegar

2 tablespoons fish sauce

1 tablespoon soy sauce

cayenne pepper

black pepper


2 tablespoons olive oil

3 eggs



Cut the squash in half and scoop out the insides.  Mix the two tablespoons of olive oil salt and pepper together and rub on the inside of both halves of the squash.  If you need more oil just add a little more.  Place cut side up on a foil lined cookie sheet and bake in a 350 degree preheated oven for one hour.  When the squash has finished cooking fork out the insides and set in a bowl and set aside.



Cut the chicken into bite sized pieces and add 1.5 table spoons of soy sauce and mix over chicken.  Let sit until ready to use.



In a small mixing bowl mix together, chicken stock, vinegar, the juice of one lime, fish sauce, 1 tablespoon of soy sauce, and cayenne and black pepper to taste.


In a large skillet add the 1/4 cup oil and heat on high heat.  Add the whites of the onions, garlic, ginger, and jalapeño.  Stir fry for about one minute until you can smell it.  add in the marinaded chicken and continue to stir fry for about 2-3 minutes (you shouldn’t see any more pink on the outside).  Add the shrimp and stir fry for an additional minute or until they turn pink.  Add in 2 tablespoons of the sauce and continue to stir fry until it starts to dry out.  Push the meat to the sides of the skillet leaving the center open and crack the eggs into the middle of the pan and scramble.  Once the edges are cooked through combine with the meat and add two more tablespoons of the sauce.  Stir fry for another minute or two and then add in the Squash as well as 4 more table spoons of sauce.  Stir and mix until everything has combined adding 2 tablespoons of sauce every two minutes until you are out of sauce.  Make sure that you are constantly stirring the skillet.  When the last of the sauce has been added to the pan add a large handful of bean sprouts and stir for 3 minutes.


serve hot and garnish with a lime wedge, crushed pecans, the green of the onions, and a few more raw bean sprouts.

Country Ribs and Roasted Vegetables, with a Bacon Cream Sauce

Country ribs with roasted vegetables and a bacon cream sauce

Country ribs with roasted vegetables and a bacon cream sauce

1 Package of boneless country ribs
7 Strips of applewood smoked bacon
1 stick of butter
1 cup of heavy cream
1/2 package of brussels sprouts
1 yellow squash
1 zucchini
1 mango
1 orange
2 heads of broccoli
onion powder
garlic powder
1/4 cup apple cider vinegar
1/4 cup olive oil

in a sauce pan melt the butter add salt, pepper, onion, and garlic. Whisk until combined and temper into the cream. bring to room temperature.  Go very light with the salt the bacon will be added to this later and its salty already.

coat the ribs in the vinegar, and add marinade. Refrigerate, covered for a half an hour

While the ribs are marinading cook the bacon all the way through, and cut into pieces.

cut all brussels sprouts in half, cube the squash, zucchini, and mango, and cut down the broccoli. In a large mixing bowl, combine all vegetables and mango. Juice the orange over the veggies, and add oil. Season with salt, pepper, onion, garlic, rosemary, thyme, and sage. Mix everything until well combined. Spread evenly over a foil covered cookie sheet. Bake in a 400 degree preheated oven for 1 hour stirring every 15 minutes or so.

Take the ribs out of the refrigerator and pour ribs and cream mixture into a skillet. Heat on medium for 10 minutes, flip the ribs, and heat for another 10 minutes. Remove the ribs to a foil covered cookie sheet. Broil in the over until cooked all the way through, between 10 and 20 minutes depending on the thickness of the ribs. Make sure you turn them so they dont burn.

Use the Cream mixture left in the pan and add the cut bacon reduce heat and simmer until it has reduced in half.

Serve the sauce over the ribs.  The sauce is also very good over the veggies