Applesauce happens.

What happens when you buy a bag of apples and don’t get around to eating them because you’ve behaved naughtily and eaten snacks that you shouldn’t instead of the bag of apples? Applesauce happens. Easy, quick, warm, yummy applesauce.



  • 6 apples (these were Jonamacs but I’ve used all kinds)
  • 1 T cinnamon
  • 1 tsp agave


  1. Peel and cut apples into chunks.
  2. Boil apples until you can pierce through with a knife.
  3. Drain apples and leave in pan.
  4. Mash apples until desired chunkiness (I like em big, I like em chunky – if you get that quote you win!).
  5. Mix in agave and cinnamon. Serve warm! Or cold. Enjoy!



Eggs Benedict over Portabello (with bacon & hollandaise)

This recipe was fast (30 min tops) and tasted incredible! I grilled some portabellos over the weekend and had one left. The only other things in the fridge were some lemons, bacon, and eggs. Boom, protein-filled dinner! I doubled the recipe for you below:

For the poached egg
4 fresh eggs, large
1 T vinegar (rice or white)

For the Hollandaise
Pinch of salt
1.5 tsp lemon juice
1.5 tsp vinegar
1.5 tsp hot water*
2 egg yolks
5 T butter

To serve
2 large portabello mushrooms
4 long slices bacon


  1. Prepare your mushrooms by removing the stem and scraping out the black gill thingys (don’t know the real name). Spray the mushrooms with oil (or wipe oil on with a paper towel) & sprinkle with salt. Broil bacon & mushrooms, skin side down for 5 min, flip everything, broil for another 4-5 min.
  2. Bring a large saucepan of water to a boil. Add 1 T vinegar to the water & reduce heat. (The vinegar stops the water from boiling a little.)
  3. Crack eggs into a small bowl, then slip the eggs into the water, one at a time. Turn off the heat, cover the pot & let them cook for about 3-5 min. (I did 5 min and the yolks were soft, not runny.) Once they’re cooked, remove them from the water.Picture1
  4. Melt the butter in the microwave until frothy.
  5. In the blender: the 2 egg yolks, 1.5 tsp hot water (*from the saucepan is faster), pinch of salt, & 1.5 tsp vinegar. Put the blender on the lowest setting & let it blend for about 30 seconds until the mixture gets light in color.
  6. Slowly drizzle the melted butter into the blender as it blends, then let it blend for a few seconds longer. Add the lemon juice & let it blend for a few seconds. Shut off the blender.
  7. On your plate, top the mushrooms with bacon, then layer the poached eggs, and drizzle with the hollandaise. Eat!Picture1.png


Chocolate Bark Get in my Belly!

One thing that happened once I went paleo was that my taste buds changed. I never used to have a sweet tooth but once I eliminated refined sugars from my diet, I started craving them like crazy! One quick solution I found was this chocolate bark recipe.


  • 1/3 lb Chocolate (You can buy raw cacao nibs or 85% + cacao chocolate from a store)
  • 2 T Coconut oil
  • 1/2 cup cranberries
  • 2/3 cup almonds
  • 1/3 cup unsweetened coconut flakes

Variations that I’ve tried: dried apricots, cinnamon dusted on top, small cooked bacon pieces, a sea salt dusting, dried pineapple.


  1. If you’re like me and don’t have a double boiler, grab a glass bowl and place the chocolate and coconut oil in it.
  2. Fill a saucepan about 1/2 full with water and place your glass bowl inside, burner on medium-high. The water will boil, causing the contents to melt. Add more coconut oil if the chocolate does not become somewhat runny (you want to be able to pour out the chocolate). Warning: this step can get messy! 12957400_10153991619470792_668599715_n
  3. While the chocolate is melting, assemble your cranberries, almonds, and coconut flakes onto a sheet of foil.12980461_10153991619545792_1967964177_n
  4. Once the chocolate is melted, simply pour it over the mixture on the foil. Some people like to leave it as-is and some blend it up. I blended it this time.12966484_10153991619510792_120040972_n
  5. Toss it into a plastic bag and then into the freezer for about 30 min or until it becomes hardened. Break it apart & store in the freezer for a quick little sweet snack!

The chocolate is so dark that a little goes a long way! I usually make up a big batch like this and I’ve kept it for 5-6 weeks…depending on the need for chocolate!



Honey Sriracha Chicken & Spinach Sweet Potato Salad

Let me preface this meal by saying that I am not the pairing queen when it comes to meals! I’m learning, but usually, I just put together things that I like (peas & spinach, corn & scrambled eggs, etc.). Pairing colors and flavors is an art; someday I’ll get there! This meal was one where the pair actually turned out well! (FYI, the chicken recipe is usually for wings but it worked well here.)

Honey Sriracha Chicken Ingredients (heads up – need to marinate):

  • 8 chicken legs (skin on)
  • 1/2 cup Sriracha
  • 1/4 cup coconut aminos (or soy sauce)
  • 2 T honey
  • 2 tsp ginger root
  • one pinch of salt
  • 4 T melted butter


  1. Poke holes in the chicken with a fork & place into a plastic bag (or container) to marinate. If you’re nervous about the spicy factor, don’t poke holes!
  2. Mix up the ingredients (except the butter) and add to the bag of chicken for 8+ hours in the refrigerator.
  3. Remove the chicken from the refrigerator and let stand for at least 30 minutes before cooking.
  4. Preheat oven to 375. Bake chicken for about 30-45 minutes until chicken is cooked through.
  5. Turn the oven up to broil. Melt the butter & drizzle over chicken.
  6. Let each side of the chicken broil for about 5-7 minutes, until it has a nice crisp skin.Picture1.png

Spinach Sweet Potato Salad Ingredients:

  • 2 large sweet potatoes
  • 2 medium onions
  • Olive or coconut oil
  • 1 lemon (or lime)
  • 1 – 6 oz. bag of spinach



  1. Preheat oven to 400-425.
  2. Peel & cut sweet potatoes into cubes. Chunk onions. Place into a dish to roast. Toss with oil.
  3. Roast for 20-30 minutes until sweet potatoes are tender.
  4. While roasting, place spinach into a casserole dish with a lid. Cut lemon in half & set aside.
  5. As soon as the veggies are done roasting, toss them over the spinach. Squeeze your lemon halves over the veggies & spinach & toss quickly. Place the lid on the dish & let sit for 5 minutes so that the spinach softens somewhat.10551989_10153901664610792_1812090317_n

Put these two recipes together or mix and match with your favorites! I will definitely be making these a lot more in the future! Sweet & spicy, just like Midwest Chicks!


Mediterranean Fishies for Dinner

Ready for a seriously yummy, healthy, easy dinner? Pop on some “Under the Sea” from the Little Mermaid and let’s get our mediterranean fish cooking on!

Mediterranean Fishies

Ingredients for Fish:

  • Some sort of white fish, I used flounder and had four fillets
  • 1-2 T ghee, butter or whatever fat you cook in
  • 1 shallot, finely diced
  • Juice from 1/2 a lemon
  • Salt & pepper

Ingredients for Olive Yumminess Topping:

  • 1/2 cup rough chopped pitted Kalamata olives
  • 1/2 cup chopped Bella mushrooms
  • 1/2 cup diced red onion
  • 2 garlic cloves, diced
  • 1/2 cup chopped tomatoes (whatever you got on hand)
  • 1 T olive oil
  • Salt & pepper

Get two skillets out and set up the smaller of the two over medium heat with the olive oil. Add in all of your ingredients for the olive yumminess topping. Stir all together and let that cook down for about 5-7 minutes, keeping the heat at an appropriate level in order not to burn (so, lower it if it is cooking too hot too fast).

Put your other skillet on medium heat and add in your fat and shallots. Cook down for about 2 minutes, making sure not to burn your shallots. Once the shallots are clear, season both sides of your fish with salt and pepper and add to your pan. Our flounder were THIN, so it only took about 2 minutes on each side to cook.

Get out a plate, put your fish down and then top it off with olive yumminess! Enjoy the deliciousness!

Mediterranean Fish


An Easy Start – Grilled Chicken with Mango Salsa

The first “clean eating” recipe for me was the hardest. I was so intimidated by all the rules. This recipe changed everything for me. And I’m pretty sure we ate it at least twice a week during the summer. If you love Mexican fare like we do, then this meal’s for you.

Grilled Chicken with Mango Salsa

Grilled Chicken with Mango Salsa - served in lettuce wraps...this time

Grilled Chicken with Mango Salsa – served in lettuce wraps…this time

Mango Salsa:
2 ripe avocados
1 ripe mango
1/2 red onion
1 clove garlic
handful of cilantro
juice from one lime
sea salt
*optional: roma tomatoes, jalapeños (for kick)

Chop avocado, mango and tomato (if you’re using it) into nice bite sized pieces and set aside. Dice red onion, mince garlic and toss in bowl with cilantro, lime juice and salt. Mix the two together (careful not to mash the avocado). Take a big bite to be sure it’s not poison. Good? Are you sure? Take another big bite just to be sure. Ok. Let it sit, out of sight, so you’re not tempted.

Now, the chicken…

Grilled Chicken

Come on, did you think I was going to give you a recipe for this?

Ok, here’s how I do it. I grab 4-6 frozen chicken breasts and plop them in a large freezer bag. I add 1/4 – 1/2 cup olive oil, 2 tablespoons of lemon juice, 1 clove of garlic minced, salt and pepper. Seal the bag, silly. Now, shake, shake, shake. Ok, stop shaking. Put it in the fridge overnight.

Take it out about 30 minutes before dinner. Allow the chicken to warm up a bit, but not room temperature. Grill it to your liking. I like a little char on the edges. It goes great with the salsa.


Most of the time we serve the chicken breasts whole topped with the salsa.

Sometimes we slice the chicken thinly and lay it on a bed of spinach or lettuce and top with salsa.

Sometimes we eat these like tacos in lettuce wraps.

Sometimes we eat all the salsa before the chicken is done and then we eat the chicken plain.

We’re impatient. And hungry. And impatient.

This meal is so versatile. And super delish the next day. But don’t wait two days or the salsa will not keep. Ours never makes it two days…we eat it too fast.



Eating Paleo is Too Hard…Expensive…Time Consuming…


I’m really going to let the cat out of the bag on my point of view in this post. Here’s the skinny: I’m a full-time employee inside and out of the home. I’m a mama to four kids – two in school, two at home. I’m married to a wonderful man, who also works full-time. And as you can imagine, our life (and schedule) is as crazy at it gets. Time? What’s that? I am the most qualified candidate – the person with the greatest number of excuses NOT to eat this way. Before I started this journey, I, too, believed feeding my family a whole foods diet would be “too hard, too expensive, too time consuming.” I’m here to tell you – it can be done. And I won’t just tell you, I’ll show you. Here’s how my family eats (mostly) paleo/whole foods on a budget through planning and preparation.

#1 Budgeting is Helpful

We’re Dave Ramsey followers. We’ve done the baby steps and still use the cash envelope system. Our weekly grocery budget for a family of 6 is $150. Not outrageous. Oh and we buy most, if not all, of our food from Aldi. Occasionally, I run to Meijer to purchase “specialty” items for recipes, but that is very minimal. If your family is on a tight budget, don’t be discouraged. This can be done. You may have to plan more inexpensive meals in your week – meatless meals are a great way to accomplish that.

#2 Meal Planning is a Must

The absolute fastest way to fail at this is to NOT plan. What’s that saying? The failure to plan is a plan to fail. Or something like that. You get my drift. If you wait to plan dinner until you’re on your way home from work, when your stomach is growling and your kids are crabby, trust me, you’re going to pop a frozen pizza in the oven and shove chips in your face. BUT, if you spend just 30 minutes on the weekend, mapping out your dinners for the week, you’ll shop smarter and have a plan for eating better after a long day of work. A tool that has helped me immensely is For just $5 a month, I get a complete weekly meal plan sent to my email with a shopping list. The best part is, you can choose your eating style. So, obviously, I’ve chosen to receive their paleo plan. Beef & Sausage Meatballs in Tomato Sauce with Spinach and Basil Salad…Baked Thai Pork Tenderloin with Sauteed Asparagus and Mushrooms. Is your mouth watering yet? Seriously, eMeals is the easiest way for you to plan ahead and therefore plan to succeed!

#3 Buy Your Meat in Bulk

The most expensive aspect of this lifestyle for us is the meat. Its the part that scared me off for several months, if not years. And I’m not gonna lie, buying the right protein can be pricey. But, there’s two ways around this. 1) Save up and buy your meat in bulk. We used our tax return last year to purchase beef and pork from a local butcher. It was more affordable that way and we had a nice stock pile to last us a few months. Find out when your local grocery store has meat on sale – look for the organic, junk-free stuff. Believe it or not, you can even find organic, grass-fed beef at Aldi. When you find a sale, load up and freeze it. 2) Eat less meat. You can accomplish this by preparing hearty, meatless meals or by reducing the portion size of your meat. Just because you’re eating a “caveman” diet, doesn’t mean you have to consume large quantities of expensive protein. In fact, you’ll probably find out very quickly that a little goes a long ways. You don’t need a 12 ounce steak. Many times, my husband and I will split a 10 ounce steak, because we just can’t eat the whole thing. Especially if you add in some mashed cauliflower or a baked sweet potato. Trust me, you’re going to be full.

#4 Plan to Go Without to Build Your Stockpile 

“What? How do we do that?” Well, here’s how we do it. Occasionally, we have weeks that we don’t eat at home as much as we expect. Maybe we’ve had a few outings for work or church where dinner was provided. Or maybe we’ve been on vacation for a long weekend or had dinner at a friend’s house and the pantry and fridge are still fairly stocked. Those are the weeks that I go on a “grocery shopping fast.” I tell the family we’re eating what we have – which usually requires a bit of meal planning creativity and a lot of groans – and we save our grocery money for the week. I then make a plan for that extra cash to build our whole eating stockpile. It might go toward a bulk meat purchase. Or I may use it to buy supplies for a freezer meal cooking day (more on that in an upcoming post). Bottom line: I love to find ways for us to go without. Why? Because I think it reminds us that we can’t have whatever we want, whenever we want it. I think it forces us to think creatively and to be grateful for what we do have. And, at the end of the week, the added benefit of having some extra cash for special purchases is nice too. Especially when it doesn’t break the bank.

I promise I’m not pulling your chain. Feeding your family whole, nourishing foods is not too hard, expensive or time consuming. It does take resolve, discipline and planning. But it can be done.

Stay tuned for my next post highlighting our favorite (budget friendly) meals!

Peace out paleo pals.