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One of my favorite dishes at our local little hole in the wall Indian restaurant was Aloo Gobi. I would order it every… single… time we ate there. In case you’ve never had it, it’s typically made with potatoes and cauliflower and some other yummy Indian ingredients that I won’t pretend to understand. :)

When I started to eat clean and in line with the Paleo lifestyle last year, I started craving Aloo Gobi instantly, but was saddened because I was trying to remove potatoes from my diet (or at least eat them less often),while also trying to find as many Paleo-friendly meal choices I could get in my arsinal for success.

Soooooo…. what did I do? I adapted an Aloo Gobi recipe! Take away the potatoes and add CHICKEN! Simple! And OH SO DELICIOUS!

Make it! Try it for yourself! And let me know what you think! Again, I like to make a batch of this stuff and eat it a few times that week for lunch. It heats up perfectly and it’s actually even better the second and third time when the flavors have all melded together!

Paleo Friendly Aloo Gobi – without the potatoes! Instead… Chicken!


  • 2 tablespoons olive oil
  • 1 large onion, peeled and cut into small pieces
  • 1 bunch fresh cilantro, separated into stalks and leaves and roughly chopped
  • 2 teaspoons chili powder
  • 1 large cauliflower, leaves removed and cut evenly into eighths
  • 2 or 3 chicken breasts, cut into inch sized cubes/pieces
  • 2 (14 ounce) cans diced tomatoes
  • fresh ginger, peeled and grated
  • fresh garlic, chopped
  • 2 teaspoon cumin
  • 4 teaspoons turmeric
  • 1 teaspoon salt
  • 2 teaspoons garam masala

How To Create This Masterpiece

  1. Heat olive oil in a large soup pot.
  2. Add the chopped onion and cumin to the oil.
  3. Stir together and cook until onions become creamy, golden, and translucent.
  4. Add chopped cilantro stalks, turmeric, and salt.
  5. Add chili podwer
  6. Stir tomatoes into onion mixture.
  7. Add ginger and garlic; mix thoroughly.
  8. Add chicken and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
  9. Ensure that the chicken and cauliflower are coated with the curry sauce.
  10. Cover and allow to simmer for twenty minutes (or until chicken is cooked).
  11. Add two teaspoons of Garam Masala and stir.
  12. Sprinkle chopped cilantro leaves on top of the curry.
  13. Turn off the heat, cover, and leave for as long as possible before serving.

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‘Miracle’ Veggie Soup

View of "miracle veggie soup" in a bowl overhead

I have been making this soup for years now. It’s a SUPER way to get all the servings of vegetables that we’re supposed to get daily. It’s very low calorie, and almost no fat. The best part is that you can play around with the recipe, throwing in vegetables that you happen to have on hand or like more than others. It’s super flexible! So have fun playing! And let me know how it turns out for you!


‘Miracle’ Veggie Soup

Rating: 51

Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 5 minutes

My favorite way to get in your veggies! Makes a lot of soup for you to store in your refrigerator and heat up as needed. Easy peasy!


  • 8 cups of low-sodium beef or chicken broth (I personally love beef)
  • 1 can of diced tomatoes (fire roasted is a fun twist)
  • 1 T. of tomato paste
  • 3 c. cabbage cut into small “shreds”
  • 2 c. broccoli or cauliflower cut small (cauliflower has a milder taste in the soup)
  • 3/4 of a yellow onion cut into small pieces
  • 2 to 3 cloves of garlic chopped (I love garlic J)
  • 2 carrot cut into small pieces
  • 2 zucchini cut into small wedges
  • Fresh green beans are great to add too
  • 1 T. dried basil
  • 1 T. dried oregano
  • 1 bay leaf
  • a dash of olive oil
  • 1 t. crushed red pepper (optional - to add a kick to the soup! Great for colds) :)

How To Create This Masterpiece

  1. Put carrots, onion, and garlic in the bottom of a large soup pot with the dash of olive oil (you shouldn't need much if the pan is non-stick).
  2. Sauté the carrot, onion, and garlic until softened (about 2 minutes) being careful not to burn them.
  3. Add all the other ingredients except for the zucchini and mix well.
  4. Bring soup to a boil.
  5. Once boiling, simmer on low for about 15 to 20 minutes.
  6. Add zucchini chunks and simmer for another 4 to 5 minutes. And you’re done!


The Paleo Approach: Reverse Autoimmune Disease, Heal Your Body

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Italian Shrimp and Peppers

I recently went to WholeFoods in Reno and spent some time getting some amazing meat and seafood that we aren’t able to even come close to in Gardnerville. I have been craving some really good shrimp for the past few months, but can never seem to find any decent looking ones in our local grocery stores. So I decided to grab some when I was at WholeFoods, and they were on sale! Bonus!

Once I had the shrimp, I remembered that I had this recipe that I almost always make when I get shrimp, unless I’m planning on just grilling them on the barbeque. I have had this recipe for a really long time and I can’t get enough of it whenever I make it. It’s pretty quick to make, especially if you’re an efficient chopper, thanks to the fact that shrimp take such little time to cook!

When I first saw this recipe, I wasn’t sure how it was going to turn out. With all those peppers and onions I thought it would be like fajitas or something, but boy was I wrong! This dish ends up tasting like something an old Italian lady who lives in an Italian seaside town would whip up for her guests, or at least that’s what my imagination comes up with. It works, right? :) It’s a nice light dish, full of flavor, and really healthy for you. Can’t beat that!

A few things worth mentioning before you make it: I suggest using the biggest skillet pan you have to make this. like this one: Cuisinart 12-Inch Skillet with CoverI am always struggling to keep all the peppers and things in the pan, and I have a skillet that is bigger than a lot of people have in their kitchens (it’s 12 inches, I just measured it for you), so keep that in mind. Also, make sure you try and slice the onions and peppers really thin. They’ll cook better that way, and are easier to eat! Lastly, don’t forget to add the splash of balsamic before serving. It’s essential in order to get the full flavor of the dish. I forgot to do it one time and there was definitely something missing.

Well, that’s it for now! I hope you enjoy this recipe as much as I do!

Italian Shrimp with Peppers

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: 4 servings

about 1.5 cups




  • 1 large onion, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 2 green bell peppers, thinly sliced
  • 6 garlic cloves, slivered
  • 2 plum tomatoes, chopped
  • 2 t. chopped fresh oregano, or 1 T. dried (I always end up using dried and it works great)
  • 1/2 t. crushed red pepper (I often add a bit more for a little extra 'kick')
  • 1 pound medium shrimp, peeled and deveined
  • balsamic vinegar

How To Create This Masterpiece

  1. Spray a large nonstick skillet with olive oil nonstick spray or add about 1 T regular olive oil to the pan and set over medium heat. Add the onion and bell peppers and cook, stirring frequently, until softened, about 4 minutes.
  2. Add the garlic and cook, stirring constantly, until just fragrant, about 30 seconds to 1 minute.
  3. Add the tomatoes, oregano, crushed red pepper flakes, and cook, stirring frequently, until the tomatoes soften, about 2 minutes.
  4. Add the shrimp and cook, stirring frequently, until just opaque in the center, about 5 minutes.
  5. Plate each portion and drizzle with about 1 teaspoon of balsamic vinegar before serving.


(note: all nutritional info is estimated) 15g carbs 4g fiber 20 g protein



Cheese Quesadilla LaBomba!

The cheese quesadilla is a staple for us when we need to get some food fast!  It’s always a crowd favorite, and cleanup is super easy as well.  I hope you give our recipe a try and let us know how you like it!

  • Quesadilla LaBomba!

    Rating: 51

    Prep Time: 5 minutes

    Cook Time: 5 minutes

    Total Time: 10 minutes

    Serves: 1 to 2


    • Flour Tortillas
    • Cheddar Chees
    • Pepper Jack Cheese
    • Green Taco Sauce

    How To Create This Masterpiece

    1. First off, you want to pre-assemble your quesadillas. Get some flour tortillas, add shredded cheese (we use Tilamook Cheddar and sometimes a mixture with Tilamook Pepper Jack), and sprinkle some green taco sauce on top of the cheese.
    2. Fold the tortilla over, and get your frying pan out and butter. Put a pat of butter in your frying pan and turn the burner on High. Once the butter or margarine starts sizzling, move the butter around to coat the pan with it. Turn the stove down to medium-low heat and drop your folded-over quesadillas in. The beauty of this system is you can get two folded quesadillas in at once!
    3. Cook the first side until the tortilla is crispy and golden brown. Should only take a couple minutes. Once its golden brown, flip them both and cook until the second side is crispy. The second side usually cooks faster, so watch your tortilla for getting overcooked - burnt. If the second side gets cooked quicker than the cheese melts, then just flip it over again!
    4. Once the cheese is fully melted, take out of the pan and enjoy the cheesy goodness.