Baked Maple Mustard Squash

I feel it’s time for a little update.  Life is crazy with summer approaching…warm weather is here with longer days!  It’s hard to believe I have been 80/20 Paleo for more than three years and Paleo Gone Sassy blog is coming up on her 2nd birthday!  I’m not sure if I should say WOW or DANG!!  Where to start…

First, I love social media because it helps me connect with other people whom are interested in a healthy lifestyle.  You can find Paleo Gone Sassy on Facebook, Instagram and now Periscope.  I use facebook to share recipes, articles and pictures.  Instagram is my favorite out of all the social media outlets because I truly believe a picture says a thousand words.  Periscope and I are just becoming friends…like we are on day three of our relationship.  Periscope allows you to video stream live and then saves it for others to view past the recording.  I did enjoy whipping up some Honey Mustard Squash on Periscope and showing how to do it and proving how simple the recipe is.

Next, I feel accomplished.  Losing weight was never my goal when starting Paleo, rather feeling better was.  On this journey I have lost close to 70lbs and now pretty much maintain my weight for the last year…a pound up or down.  With losing 70lbs, I had fat to lose but in my mind it was the energy I was craving…and yes…I found LOTS of it now!  However, it’s been a journey feeling comfortable because with time I see myself as the ‘old me’ and have a hard time processing why people will walk past and not recognize me.  Again, pictures say a million words and they help me realize the accomplishments I have made.


Top picture was taken in April 2015. Bottom picture was taken in November 2011.

If I had to wrap up my life now I’d use a few words: dedication, motivation and determination.  Dedication is a word I feel resembles me well.  I’m very dedicated when it comes to creating success both in my personal life and professionally.  Paleo keeps me motivated to see what my body can do both physical and mentally. I also find I have motivation and others around me keep me motivated to do the best…yes I might be a little competitive!  Oh determination…I would not be where I am today without determination.  I was determined to become healthy and now I’m determined to stay healthy and spread the word eating healthy is not about counting or calculating.  I challenge you to think what words best describe you…and how do those words make you feel?  My hope is you are proud of the words you created for yourself!!

Life is crazy and sometimes I forget to stop and smell the flowers.  I’m fortunate to surround myself with people who remind me to breathe, life will be ok if I stop for a minute!  Some people dread the kitchen for cooking, instead I have found it grounds me and is my stress reliever!  There is just something about putting on an apron which energizes me and creates an inner peace after a busy day.

Baked Maple Mustard Squash Continue reading

Bacon Deviled Eggs

Life is crazy busy and I apologize for not doing this post on Sunday.  The school year is wrapping up and I’ve been crazy busy.  This said, I always have time for bacon!  We loved bacon deviled eggs because they are easy to make and a great crowd-pleaser.  OK, I’ll be honest…they please my belly any time they are gobbled down and sometimes do not make it in our house when the guests arrive.  Lucky for me, the guests never know they were a menu option!!  (Stacy -1 & Guests-0).

For making hard boil eggs, I place my uncooked eggs in a pot of water.  I bring the pot to boil, cover the pot and turn off the heat and allow them to cook for 10 minutes.  Then I remove from the water and submerge them in cold water and begin peeling the eggs after a few minutes under cold running water.  ENJOY!!bacon deviled eggs

Bacon Deviled Eggs


1 dozen peeled cooked eggs (see directions above)

4 strips of bacon, finely minced

4 tbsp mayo

1 tsp mustard

1 tbsp pickle relish

salt and pepper to taste Continue reading

Paleo Pretzel Sticks

I am going on day 4 of being stuck inside from freezing weather.  I’m talking wind chills in the negative 20’s to 30’s and snow up past my mailbox.  I’m ready to turn my UGG boats in for some flip-flops!  Too bad I don’t see this happening for a while.  The perk side…a heat wave is coming…we are talking high 20’s at the end of the week!!

On that note, I’ve been busy creating new recipes and experimenting with new ideas.  With all the Super Bowl commercials coming up for junk food, I decided to create some Paleo Pretzel Sticks to serve for the game.  I recommend making them the day you want to eat them.  Too be honest, these got consumed QUICK and never make it past a few hours in my house.

As with any soft pretzel, these would go great with a dip.  I love my plain yellow mustard or queso.  However, you can also dip them in salsa too.


Paleo Pretzel Sticks

2 eggs
1 tsp baking powder
1/3 cup applesauce
2 tsp Ghee
1/2 cup coconut flour
1/4 tsp salt
1.  Preheat oven to 400 degrees.
2.  Whisk together eggs, ghee and applesauce.
3.  In a separate bowl mix coconut flour, baking powder and salt.
4.  Sift dry ingredients into your wet ingredients and mix well.
5.  Allow mixture to sit for 5 minutes. 
6.  Take some dough and roll into long sticks.
7.  Once all sticks are on pan, grind Himalayan pink sea salt on top of them.
8.  Bake for 12-15 minutes.

Turkey Eggs Benedict

Well if you are like us, you have ate your big meal for today and now wondering what to do with all the left-overs.  I took my left-overs and created Turkey Eggs Benedict.  This is an easy way to use up left-overs, but also enjoy turkey in a different style.  You will use up some of your mashed sweet potatoes and turkey.  This is great served with left-over cranberry salad.

You will notice in my recipe, the hollandaise sauce calls for egg yolks.  I used the egg whites in the turkey patties.  This will eliminate the waste of any eggs.

 Turkey Eggs Benedict

Turkey Eggs Benedict

Turkey Patty
2 cups cubed turkey meat
3 TBL minced onion/leek
1 egg 
2 egg whites
3 TBL fat (bacon grease, coconut oil or grass-fed butter)
Mashed Sweet Potato
1 medium sweet potato cubed
Poached Eggs
4 eggs
Hollandaise Sauce
2 TBL grass-fed butter
1 tsp mustard
2 egg yolks
1/4 tsp poultry seasoning
1/2 tsp lemon juice
Turkey Patties
1.  First, place the turkey meat in the food processor and pulse it to a thin shredded mixture.
2.  Next, add in the onion and egg in a food processor.  Pulse the mixture a few times to form a nice mixture.
3.  Form 4 balls and press them down to form patties.
4.  Heat a skillet on medium heat and melt fat.
5.  Place patties into fat and allow them to brown, about 2 minutes a side.
Mashed Potatoes
1.  Bring a pot of water to boil.
2.  Place cubed sweet potatoes into the boiling water and cook for 10 minutes.  Mixture should be tender to a fork.
3.  Drain water from sweet potatoes.
4.  Using a hand masher, mash the potatoes down.
Poached Eggs
1.  Fill a pan with water and bring to a light simmer.
2.  When simmering (not boiling), crack 4 eggs into the water.
3.  Allow them to cook for 4 minutes in the water.
4.  Remove with a slotted spoon.
Hollandaise Sauce
1.  Fill a large pan 1/3 full of water and bring to a boil.
2.  Using a smaller size pan, place inside the pan with boiling water.
3.  Into the small pan add in butter, mustard, poultry seasoning and lemon juice.  I am constantly whisking when I do this.
4.  Now add egg yolks into mixture and continue to whisk for about 1 minute.  Long enough to have the egg yolks cook.  If you allow them to over cook, you will not have a runny sauce.
This recipe serves 4, one turkey eggs benedict each.

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!!