Creamy Sun Dried Chicken Skillet

Are you ever looking for an easy meal to make with only one dish to clean?  If so, my Creamy Sun Dried Chicken Skillet is for you!  It’s easy to make and gets gobbled up in our house.  The key to this recipe is allowing the ingredients to simmer (step 8).  When we cook meals with chicken, we use dark meat.  This is because it is cheaper and also juicer.  However, you can make this recipe with breast meat and it will taste just as amazing!  Love when easy and yummy go hand in hand!  I’m also loving this meal because it does not heat up our house when it’s already HOT outside!  The less head I can provide, the better!!

Creamy Sun Dried Tomato


Yields: 6 servings

6 slices of bacon

1/2 cup chopped onions

3 cloves of garlic minced

1 lb chicken meat sliced into cubes

1 tsp dried basil

8 oz sun dried tomatoes

1 cup coconut milk (from can)

salt and pepper to taste


  1.  In a large skillet, pan fry bacon over medium heat until golden brown.
  2. Remove bacon from pan.
  3. Leave 2 tablespoons of bacon fat in the pan.
  4. Add in the onions, garlic and sun dried tomatoes.  Cook until onions become translucent, about 5-8 minutes.
  5. Add in the chicken cubes into the pot and cook until internal temperature reaches 160 degrees Fahrenheit, about 5-8 minutes.
  6. Sprinkle the basil over the pan and allow the heat from the pan to start releasing the flavor for a minute, prior to mixing the basil into the dish.
  7. Pour the coconut milk into the pan and mix in.
  8. Allow flavors to mix over low heat for 8-10 minutes.
  9. Crumble up the bacon.
  10. Sprinkle the bacon on top of the dish and serve warm.

Twice Baked Macaroni and Cheese

I shared this recipe with Paleo Parents and it was featured on their blog this week!  Paleo Parents is a blog written by Stacy and her husband Matt.  Stacy is someone I admire because she has been through a weightloss journey and understands the importance of fueling your body with all natural ingredients…oh and maybe because we share the same name.

When I started my Paleo lifestyle journey, I thought I would never have macaroni and cheese again.  Needless to say, my mother did tell me, “Never say never”.  For those who thought they too could never have Macaroni and Cheese again, welcome to my happy world of Paleo food!  I have made this dish for many group parties and people are amazed when they learn the dish is free of gluten and dairy.    This recipe does take some time and planning, but the end result will have your taste buds drooling and licking the spoon until the last bite!

My Twice Baked Macaroni and Cheese dish is easy to make!  For the noodles, spaghetti squash is baked in the oven and scraped to thin spaghetti shreds.  The cheese sauce is created through soaked cashews and nutritional yeast.  Soaking cashews can happen two different ways.  When on a time crunch and need it done quickly, cashews can soak in bowling water for 10 minutes.  I prefer soaking the cashews for a minimum of four hours in room temperature water.  Soaking the cashews breaks down the nut and allows it to become creamy when pureed in a blender.  The nutritional yeast is not your standard baking yeast.  Nutritional yeast is large yellow flakes packed full of vitamin B nutrients.  When you combine all the ingredients in a dish and bake them together, those consuming it will not believe it is an all-natural healthy dish!

Twice baked macaroni and cheese (1)

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Sweet Potato Skillet

The sun is shinning in the windows today and I’m excited to say, at the moment there is no snow in our 10 day forecast!  Do I dare get excited the snow is gone for this season?  I’ll take all the sun I can get!  Rising with the sun this morning inspired me to share our favorite breakfast treat with you, Sweet Potato Skillet.  It’s a yummy breakfast treat in our house.

This past week I got to chat with Kelly from A Girl Worth Saving and Liz from Paleo on a Budget on their podcast Listen Up Paleo.  I recommend you download Episode 12 (you may not stop at Episode 12).  We chatted about how to stay Paleo while traveling for the Spring Break season.  On the podcast, I share a few of my tricks for when we head to warmer climate on a vacation.  I’m slowly turning into a podcast girl.  When I drive I need sound.  I usually have music on; however, if I’m going to be in the car for a while I’ll put on a podcast.  I need to listen to a podcast from start to finish with no interruptions.  I think this has to do with being an active listener and getting it all in one dose.

I’m on day 7 of the whole30.  I’m loving this plan because it allows for sweet potatoes.  We love sweet potatoes for breakfast in our house.  This skillet tastes amazing with the sweet potato, caramelized onions, bacon and fresh mint blending together in your mouth.  The sweet potato and caramelizedonions give this dish a sweet taste.  The bacon gives it a salty taste.  Then you finish chewing and get a fresh leftover taste in your mouth from the mint.  Depending how thick you cube your sweet potatoes, may affect their baking time.  I try to cube my sweet potato small and thin to minimize cooking time.

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Cabbage and Egg Scramble

The blog has been quiet for a week because my husband and I took a trip to the Wisconsin Dells.  We had a great time hiking and riding the water slides!  We stayed at Chula Vista resorts because I wanted a kitchen to cook our food in.  We cooked breakfast and lunch daily and ended up eating out during the evening.  They have a TON of Paleo safe options there.  The key is to have them hold the cheese and in Wisconsin they put cheese on EVERYTHING!!  Prior to checking in, we made a stop at Whole Foods in Schamburg and Trader Joe’s in Madison to stock the fridge and drawer full of yummy food (see below).  We filled the fridge with vegetables, fruits, meat and coconut products.  The drawer was full of munchies (plantain chips, kale chips, apples, lemons, almond butter and the list goes on).


Every morning I normally start with a protein shake; however, being on vacation we started every meal with eggs.  We love eggs sunny side up, poached and scrambled.  Growing up my father use to make scrambles every weekend.  He would mince up potatoes and slowly cook them and then add eggs.  Occasionally, I find myself doing this with sweet potatoes.  However, we replace potatoes with cabbage for breakfast items.  We make Paleo hash browns, which resemble potato hash browns.  This recipe takes shredded cabbage and eggs (two easy ingredients)!

Cabbage and Egg Scramble

Cabbage and Egg Scramble

1 lb of cabbage thinly sliced
1/4 cup thinly sliced onion
6 eggs
2 tbsp coconut oil
salt & pepper to taste

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