7 More Side Dish Suggestions

You may have seen either of my posts 15 Grain-Free Side Dish Ideas or 10 More Side Dish Ideas. Since I do my best to keep new and exciting entrees in my meal prep workshops, it is always helpful to add in even more side dish suggestions also. So, below you will find 7 more side dish suggestions that are all grain-free, but full of flavor!

1. Bacon Wrapped Candied Butternut Squash Bites These amazing bites of heaven are worth the time it takes to wrap the bacon. You will want butternut squash at every meal after tasting this delicious side dish!

2. Asparagus Pesto I love to smear this on my burgers and fish for added flavor!

3. Sweet or Spicy Carrot Chips Rather you are in a sweet or spicy mood, there is an option for you! These tasty chips will help you to easily get more veggies into your diet!

4. Sweet Bell Pepper Saute I would add red onions (cooking for 4-5 minutes before adding peppers) to this sweet side dish and I would use sea salt, not table salt. This dish will add much needed color to your meal!

5. Oven Roasted Green Beans With Garlic A simple, tasty addition to your meal!

6. Beet Greens Sauteed with Garlic and Bacon Fat  A tasty, colorful side dish to get some beet greens into your diet!

7. Cauliflower Mashed Potatoes A great way to switch up the mashed potatoes on your plate to try something new! I mean is there really anything to cauliflower can’t do?!?



No-Egg Breakfast Bowl

Those of us that can’t or choose not to get grains can get pretty bored with eggs EVERY morning, plus many people are allergic. Here is a simple breakfast bowl that I created from what was in my refrigerator one morning. I am not a fan of “breakfast”, “lunch” and “dinner” labels, so feel free to cook this anytime like I do! Also, feel free to use bacon or ground sausage in place of the links.
  • 2 Large or 6 Small Sausage Links (I got mine at Sullivans Farms near Columbia, MO)
  • 2 cups Broccoli, Cut into Chunks (Stem and Florets)
  • 2 cups Spinach
  • 1 Yellow Onion, Peeled and Diced
  • 1 cup Mushrooms (I used Baby Bellas), Sliced
  • 1/8 tsp Sea Salt
  • 1/8 tsp Black Pepper
  • 1/8 tsp Roasted Ground Coriander
  • 1/8 tsp Garlic Powder
  • 1-2 Tbsp Good Quality Extra Virgin Olive Oil


  1. Brown links over medium heat in skillet on stove for around 4-5 minutes, turning as needed. Do not cook through. (I prefer using my cast iron.)
  2. Remove from skillet and set to the side.
  3. Place the onions and broccoli into the skillet and cook for 5 minutes over medium heat, stirring as needed. Add a 1/2-1 tbsp of olive oil if needed. (There may be some left over from the sausage.)
  4. While the veggies are cooking, remove the casein and cut the sausage down the middle, splitting the sausage into two long halves. Hold the two pieces together, while slicing into 1″ slices.
  5. Mix in the spinach and 1 tbsp olive oil to the skillet. Stir around and the spinach should cook down after 2-3 minutes.
  6. Next, add in the sausage, mushrooms, and spices. Continue to cook for 10-12 minutes, stirring as needed. Ensure that the sausage is cooked through.
  7. Enjoy!

I always recommend organic, local, pastured and non-gmo whenever possible! If you are looking for more egg free recipe ideas and are around Columbia, MO then check out Back 2 Basics Cooking!

Don’t Let Fear Stop You

I wanted to try the Paleo diet for many months before I actually went “all in” and gave it a shot. Looking back I realize that it was my fear of failure, not my fear of giving up bread, that kept me from really trying for all those months. Now I understand that, that same fear is probably keeping many of my readers from giving Paleo eating a “real” shot. (And possibly a little bit of fear that it might actually make you feel amazing!) It was the same reason I waited so many years to quit smoking. It took me four or five tries, but I did quit (it has been several years, I have actually lost count)–and you can too!

Fear of failing has kept me from doing a lot of things in my life, but in my recent years I have been learning to let go of that fear. It has been amazing, despite the fact that I have actually failed at times. But you know what? I was ok. Actually, I am quickly learning that failure is something that we should embrace, not fear.

Take parenting and owning a business as two examples. I have not been doing either for much time, but I have already “failed” at both many, many times. These “failures” though, have actually proved to be very important lessons. Had I never experienced the failures, then the lessons would have been lost.

Some of the things I was successful at, because I faced my fear of failure:

I negotiated the price of my last used car.

I gave birth without any pain medicine.

I started a business. (I wouldn’t call this a “success just yet, but it isn’t a failure yet either.)

All three of these experiences were more empowering than I could ever fit into this computer screen. I most certainly would not be the person that I am today if I had not swallow my fear and took that first step towards facing my fear.

So if fear of failure is keeping you from really giving Paleo (or something else) a shot, please stand up and look your fear in the face!  And if you can’t do it 100% hard core right away that is ok. The point is to do something though.

If I would have counted, I probably failed at Paleo at least 50 times since I have started. That does not keep me from trying to eat my next meal Paleo though. If you are brave enough, give the Whole30 challenge a try with us (check out my post about it here). I promise it will change your life. Even if you go back to eating some unhealthy foods I am confident that you will have a much larger awareness of what you are eating, which will help you to make better choices.


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Back 2 Basics-Safety in the Kitchen

Last week I was breaking in my new completely amazing roasting pan from Pampered Chef. I had been dying to try it out and couldn’t have been more excited! Little did I know this was not going to be my favorite moment in the kitchen….

First, I hit my arm on the handle after the pan had been roasting for a while so it was nice and hot, which burned a large patch of my skin on my forearm.  Then, a little later, I wanted to pull the pan out and instead of taking the time to find two good potholders, I just grabbed two dish towels that were on the counter. I did not realize that one of them was very slightly dampened with water, so when I grabbed the pan to pull it out, it of course burned the heck out of my fingers. Not wanting to lose the farmers market chicken I was roasting, I held on tight and continued burning my fingers. (In case it isn’t already clear, this was NOT the smart move.)

I had to stand with my burns under cold water for around 20 minutes, because it hurt so bad it was making me nauseous. [Before you try to write the nauseousness off as a low pain tolerance, please understand that I gave birth to my son (who had a 99 percentile head at birth) without any drugs or painkillers.] I then was able to use a dishcloth with cold water. I had to re-wet it every few minutes though. The pain subsided enough that I could tolerate it, and luckily when I woke up the next day it didn’t hurt at all. As it has been going through the healing process it has been sore and itchy a few times but nothing like the first day. I was lucky that it wasn’t worse.

This is what the burn on my forearm looks like several days later... Please be careful!

This is what the burn on my forearm looks like several days later… Please be careful!

Sometimes we all need a reminder to get back to the basics of safety. I hope this post will remind all of my readers that no matter how experienced you are in the kitchen, safety is very important and should not be brushed aside because you feel like you don’t have the time to worry about it.  Both of my accidents could have been prevented if I would have just slowed down a little. So please slow down, and have fun…

Happy Cooking!

A Typical Menu On the Whole30 Program

I have had several people ask me what a typical day on the Whole30 program looks like. I don’t actually think there is such a thing as a “typical” day. When I first started eating paleo it seemed like I was so limited in what I could eat. This was only because I was focusing on what I could not have instead of what I could have. Once you move past this mindset, you will see all of the amazing choices that you didn’t even know existed or if you did, you did not dare try them.

Scrambled Eggs with Shrimp, Peppers, Onions, and Spinach with Seasoning-Sauteed in Coconut Oil or Grass-Fed Butter

Scrambled Eggs with Shrimp, Mushrooms, Peppers, Onions, and Spinach with Seasoning-Sauteed in Coconut Oil or Ghee

You most likely will not like everything you try, and some new flavors and textures may take a few times before you really enjoy them. However, the flavors you will experience after you cut out processed foods, sugars, grains, and industrial seed oils will be like nothing you have ever tasted- I PROMISE! I love food now more than everrr.

Tuna Boats, Kale Chips & Fresh Strawberries

Tuna Boats, Kale Chips & Fresh Strawberries

For those of you who crave simplicity and routine there is an easy answer, find 4-14 typical days and eat those in rotation.

For people like me, who get bored easily, you can have 7-14 go to meals; but, then experiment as you like.

There is no “right” way. Whatever works best for you is the best choice.

A New Favorite of Mine-Brussel Sprout "Chips"

A New Favorite of Mine-Brussel Sprout “Chips”

So, while I do not believe that it is possible to give you a typical day in the Whole30 Program, I believe it is possible for you to create your own typical day based on your palate and personal preferences. You can keep it as simple or as complicated as you prefer.

Paleo Stuffed Peppers

Paleo Stuffed Peppers

Here are a few examples of what your typical day could look like:

Meal One

2 or 3 Hard Boiled Eggs and Sliced Avocado

Meal Two

Baked Wild-Caught Salmon, Sauteed Mushrooms, Onions, Carrots, Zucchini & Peas, Fresh Blueberries

apple sunbutter snackMeal Three*

Sunbutter & Apples

Meal Four

Pork Chops, Baked Sweet Potato with Ghee & Cinnamon, & Roasted Brussel Sprouts

*Many people are not hungry for a snack. If you are hungry eat, if not then don’t.


Or it could be full of mouth watering recipes like this:

Meal One


Meal Two


Meal Three*


Meal Four


*Many people are not hungry for a snack. If you are hungry eat, if not then don’t.

Yum Yum Yum! Now I am hungry from looking at all of these recipes, so I am going to go cook. The point of this post is that you can make your menu as simple or as complicated as you want during the Whole30. Just be sure you stick to the rules. If you don’t know what they are read them here: http://whole30.com/whole30-program-rules/

Plantain Chips and Dip

Plantain Chips and Dip

Oh, and if you noticed that I didn’t use labels like “breakfast, lunch and dinner” it is because you should lose these labels. Feel free to have scrambled eggs and bacon (sugar free of-course) for dinner or shrimp fried “rice” for breakfast. It really doesn’t matter! Yay! Brinner it is!

What are some of your Whole30 go to recipes? What are some Whole30 recipes you are wanting to try out?