Prosciutto Wrapped Asparagus with Goat Cheese

Happy Father’s Day to all the men out there!  I know Guinness and Kaiya love their daddy very much.  They appreciate all the extra back scratches and walks he gives them (oh and the slipping of extra treats).  This holiday is known for grilling!

I’m guilty…I’m spending a lot of time on Instagram lately.  I feel it is easy to snap a picture and see it, versus type information in on my blog.  If you don’t follow me on Instragram, click here and starting following me!  If you make a Paleo Gone Sassy creation, I would love to see it…just tag me (see how simple this Instagram thing is)!!!

Those who know me, know I like perfection.  This recipe took me a few tries to perfect because the asparagus was not cooperating with me.  Needless to say, I have perfected this recipe and it is ready for sharing!! I want to let you know, this recipe can be done in two steps.  I have cooked the asparagus prior to guests arriving and then created the ‘sandwich’ and then threw them on the grill.  You can make this dish prior to guests arriving, but I would not let it sit out longer than an hour uncooked.

For those who do dairy, you can substitute the goat cheese for cream cheese.  In our house we do Kerrygold butter and goat cheese as our ‘dairy’ options.

Prosciutto Wrapped Asparagus with Goat Cheese

12 asparagus pieces
6 pieces of prosciutto
1/4 cup of goats cheese chevre
1. Bring a pot of water to boil.
2.  Place asparagus in the boiling water and cook for 8 mins.  You want it soft, but not limp.
3.  Drain from water and place them to the side.
4.  Cut your prosciutto ‘sheets’ in half.  Six pieces will turn into 12.
5.  Place 1 teaspoon of goat chevre on prosciutto and spread with a knife.
6.  Roll the asparagus up in the prosciutto with goat cheese and create a ‘sandwich’.
7.  Warm your grill to medium heat for 5 minutes.
8.  Place the asparagus rolls on the grill and cook 2 minutes for each side.
Enjoy this great salty and crunchy item!!!

Paleo Chicken Salad

Sometimes I just want to be lazy and grab a meal to take home.  My quick favorite meal to grab is a rotisserie chicken.  However, my husband and I can only eat half a chicken and then I find myself creating with the leftovers.  First, I cut up the chicken to use in a new dish.  Then, I make homemade chicken broth.  I sometimes think to myself a rotisserie chicken is more complex than a crockpot meal.  Tonight I decided I would use the cut up chicken to make a Paleo chicken salad.  We eat the chicken salad on salad greens or wrap it up in lettuce.  Occasionally, we do not have lettuce and eat it plan out of a bowl.  Tonight, my husband hit the jackpot and will get his lunch served on lettuce greens tomorrow!

I love Vegenaise.  We buy the soy-free option.  We use it as a mayonnaise replacement.  My husband was never a mayonnaise or miracle-whip guy, but he LOVES Vegenaise.  However, I recently found Vegenaise dipping sauces at the health food store.  These come in a smaller jar and they are full of flavor!  We LOVE the chipotle and roasted garlic flavors.  If you use a flavor in this recipe, place 1 TBL into the 1/3 cup measuring cup and then fill remaining with the original Vegenaise.  I used the chipotle dressing tonight.


Paleo Chicken Salad

2-3 cups cooked chicken cubed
1/3 cup Vegenaise
1 stalk celery diced up
1/4 cup diced up onion
salt to taste
Place all ingredients into the bowl and stir up the mixture.  I let it sit for 15-20minutes on the counter to allow the flavor to mix.  Then serve on salad greens, wrapped up in a lettuce shell or alone.

Paleo Macaroni and Cheese

As a child, I loved Kraft Macaroni and Cheese.  This was my mother’s favorite go-to item for babysitters and I certainly never complained about it!  However, since going Paleo I have missed cheese noodles.  This got my head thinking about creating a safe Paleo macaroni and cheese.  One that would not upset my tummy and fuel my body.  One of my new favorite activities is to soak cashews.  They create a creamy texture, I just wish cashews were cheaper!  When soaking cashews make sure you pick up a bag of raw cashews.

Paleo Macaroni and Cheese

Paleo Macaroni and Cheese

1/8 tsp dry mustard
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 TBL nutritional yeast
1/2 lemon juice
3/4 cup soaked raw cashews (soaked for 4 hours)
1/3 cup water from soaked cashews
1 spaghetti squash
1.  Preheat oven to 350 degrees
2.  Cook whole spaghetti squash in the microwave for 10 minutes.  Make sure you poke holes into the squash, otherwise you may have an explosion.  Then allow squash to sit for 5 minutes and continue cooking.
3.  While squash is cooking, throw all the other ingredients in a blender.  Blend until all items are smooth.
4.  Once squash in ready, cut in half.  Take out the seeds and middle.  Then shred spaghetti (I use a fork) into a 2 1/2 quart glass container. 
5.  Pour the cheese sauce from the blender over the spaghetti noodles.  Gently mix the ingredients together.  Do not create a mush.
6.  Bake in the oven for 10 minutes.
If you want to take this recipe one step further…take four slices of bacon and cook until nice and crisp.  Remove bacon from the pan and add in 1 thinly sliced leek in the bacon grease.  Allow the onions to cook.  Then remove from heat.  Crunch up the bacon into small pieces and place in the Macaroni and Cheese bowl, with the leeks.  Make sure the bacon and leeks are stirred into the mixture before baking.


*This is great served with Applegate hotdogs.  I just found a new nitrate-free chicken brat company at the health food store and served it with my Mac and Cheese today.


Remember: Sharing is caring!  If you like this recipe, please share with others (click on a widget below)!!!  I watch which recipes get shared the most to decide my creations.  FYI: Chocolate is a HUGE favorite ingredient for the Paleo Gone Sassy followers!!


Paleo Tacos

For our hump day today, we are having tacos!  I’m craving some great Mexican food and tacos sound AMAZING!  First, tacos are an easy go-to meal in our house.  I’m lucky my husband enjoys them.  We eat our tacos inside lettuce peals and fill them with taco meat, shredded sheep cheese, fresh salsa and guacamole.  I use a spice grater to shred the cheese, you don’t need much!  I have to laugh when I started this process and was trying to find ‘safe’ taco seasoning.  You would not believe the amount of taco seasonings which have gluten, corn or dairy in them.  This goes back to my favorite question, “What do they put in our food when eating processed items?”  The longer I am ‘all natural’ the more effects processed food has on my body.  I choose to be a clean eater because my body and mind do better at home, the gym and work without junk/fillers.


The recipe is for a single taco batch; however, I do make this in bulk and then scoop out 2-3TBL of it for Paleo tacos.  I use 2 TBL when adding it into soups.  It is a great tasting seasoning!!


Taco Seasoning:

1 TBL chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
1/4 tsp oregano
1 1/2 tsp cumin
1/2 tsp paprika
1 tsp salt
2/3 cup water
1 lb ground beef
1.  Brown ground beef.
2.  Mix all the spices together.
3.  Add spices to 2/3 cup water and whisk together.
4.  Pour on top of ground beef and continue to have it simmer, allowing the spices to absorb into the meat (about 5-10 minutes).
5.  Place taco meat on lettuce shells and add your favorite toppings!!

**This made a total of 6 tacos and we also had a good portion of meat to make taco salads for lunch tomorrow.  We pile the meat on our tacos, but I think you could get about 10-12 tacos from 1lb of beef.


Chicken Fajita Soup

I love getting a rotisserie chicken.  It provides us with a meal and then leftovers lead us into another meal creation.  Not to mention I cook the bones to make my own chicken broth.  I use to think my mom was CrAzY for not just buying it out of a box, well needless to say…I’ve turned into her.  Homemade just provides a clean taste and I control the sodium to the broth.  Our last rotisserie chicken helped to create this chicken fajita soup.  I love easy crock pot meals and this is one of them!!!

I prep for my crock pot meals the night before.  My alarm goes off at 5am and I can’t bring myself to enter into the 4:??…that is EARLY!!  The easier I can make my mornings the better.  For this soup, I cut up all the vegetables the night before.  The chicken I also pre-cut the night before when I created the broth.  I then pack them next to each other in the fridge to allow for minimal mistakes early in the morning.


When making soups, I try to use the freshest vegetables.  This soup has vegetables I got at the farmers market.  You can substitute any vegetable for another.  We like crunch in our soups and the yellow green beans will give it.


Chicken Fajita Soup

Chicken Fajita Soup

6 cups chicken broth
1 large can of diced tomatoes with chiles
1 zucchini cut up into cubes
1 small Chinese eggplant cut into cubes
1 small onion diced
1 lb yellow green beans cut up into small rectangles
2 cubs cubed chicken (pre-cooked)
2 tablespoons Fajita seasoning
1 tablespoon lime juice
1.  Place all ingredients in your crock pot and cook on low for 6-8 hours.

Paleo Thai Soup

Every now and then I get a craving for Thai.  Today was  a busy day and I decided to do a crock-pot meal.  I love returning home to a cooked meal.  I used what I had to create Paleo Thai Soup.  I love simple and easy…this recipe is just that!  The key to success is to plan ahead!  If you know your schedule will be busy, find a simple meal to make.  I find simple meals often happen in the crock-pot at our house.

I want to share a little crock-pot tip.  I will put my meals in our crock-pot and use a light timer to have it go on and off at the correct time.  I think I picked my timer up for $2 at IKEA.  It is a cheap and easy trick to help make my life easier!


Paleo Thai Soup

Serves 4-6

6 cups chicken broth
1 cup coconut milk (from can)
2 limes (juice)
2 cups cooked cubed/shredded chicken
1 cup pea-pods (cut ends off)
2 Tbsp Thai red curry paste (you can add another Tbsp if you like ‘spicy’)
2 Tbsp Thai fish sauce
1 tsp fresh grated ginger
1.  Place chicken broth, lime juice, coconut milk, ginger, Thai paste and fish sauce in crock-pot and whisk together.
2.  Add in chicken and pea-pods.
3.  Cook on low for 5-6 hours or high for 2-3. 
 *If you don’t have pea-pods in season, I have used broccoli instead.*


I have linked the Thai items below.  Please note these are Thai items.  There is also an Indian Curry and they have completely different tastes.

Thai Kitchen Fish Sauce: Thai Kitchen Fish Sauce — 7 fl oz

Thai Kitchen Red Curry Paste: Thai Kitchen Red Curry Paste — 4 fl oz