Grilled Tri-Tip and Oven Roasted Red Potatoes

Picture this: succulent, thinly sliced pieces of tri-tip that have been grilled to perfection and crispy oven roasted red potatoes, drizzled with melted butter. Are you drooling, yet? What if I told you that you can make this dish in as little as 45 minutes? These days, I’m all about coming up with effortless dinner ideas because being both a wife and a mommy can make you pressed for time. If you are following the Paleo diet, you can still enjoy this meal by omitting the potatoes.

Time is ticking, so let’s get started!


  • 5 red potatoes, quartered
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons Parmesan cheese, grated
  • 1 tablespoon butter, melted
  • 4 tablespoons extra virgin olive oil
  • 1 1/2 pounds marinated tri-tip roast, thinly sliced into 1/2 inch pieces


Wash and scrub the skins of the potatoes with soap. Dry. In a large bowl, add the quartered potatoes, dried parsley, salt, pepper, Parmesan cheese, and olive oil. Toss to coat. Transfer to a sheet pan and spread in an even layer.

TT 1

Preheat the oven to 400 degrees. Bake for 25 minutes, take out of the oven, flip potatoes with a spatula, and place back in the oven for 15 more minutes. Remove from the oven, add a few dashes of more salt, and drizzle the melted butter on top.

Place the sliced tri-tip on a heated grill (I used my George Foreman) and grill for 5 minutes for medium rare or 7 minutes for well done.

TT 2

TT 3

Remove from grill.

Serve with potatoes.

TT 4

Ooh la la! Who doesn’t love some meat and potatoes? Dig in!

Easy Weeknight Dinner: Beef Medley and Coconut Sugar Butternut Squash

After a long day at work, the last thing you want to do is come home and spend hours in the kitchen to feed your family. Tonight’s dinner recipe I’ll be sharing with you can be made in less than an hour and is quick, easy, healthy, and delicious. In this dish, the savory flavors of beef, spinach, mushrooms, garlic, and onions collide with the sweet, rich flavor of butternut squash that’s been cooked in butter, coconut sugar, salt, and cinnamon, to give you a dish that will leave your tastebuds dancing.


  • 1-1 1/2 pounds of lean ground beef (I used 85% lean)
  • 1/2 cup mushrooms, chopped
  • 1/2 red onion, thinly diced
  • 2 cups spinach
  • 2 cloves garlic, chopped
  • 2 tablespoons cumin
  • 1 tablespoon salt
  • Pepper to taste
  • 2 cups butternut squash, chopped
  • 3 tablespoons extra virgin olive oil
  • 1/2 tablespoon butter
  • 1 tablespoon coconut sugar
  • A dash of cinnamon

Din 1


Chop your mushrooms and onions (I decided to add garlic on a whim.)

Din 2

Heat a large nonstick pan over medium heat and add your beef; cook until browned.

Din 3

Add two tablespoons of olive oil and sauté your onions until translucent, for about 2 minutes.

Din 4

Add the mushrooms and sauté for two more minutes. Add another tablespoon of olive oil and sauté the garlic.

Din 5

Add the spinach and cook until wilted.

Din 6

Add cumin, salt, and sprinkle generously with pepper. Remove from heat.

Din 8

In a medium nonstick pan, melt butter over medium heat. Once the butter starts sizzling, add the butternut squash.

Din 7

Saute the butternut squash for 15 minutes, until the squash is tender and turns a deep orange color. Then, sprinkle with coconut sugar, cinnamon, and a few dashes of salt. Remove from heat.

Din 9


Din 10

Grilled Cuban Carne Asada

Happy New Year! As we advance into 2015, I know many of us have the goal to eat healthier and lose weight. The recipe I’m about to share with you today will help you on your weight loss journey and not impede your progress. I actually got it out of one of those Costco cookbooks they pass out for free in December during the holidays. I modified the recipe a bit (the original called for flank steak and I changed a few other ingredients here and there) and I have to say that the end result was amazing! Let’s get started.


Cuban Dry Rub:

  • 1 tablespoon cumin powder
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1/2 tablespoon salt

Cilantro Chimichurri sauce:

  • 1/4 cup lemon juice or juice of one lemon
  • 1 bunch cilantro, rinsed
  • 1 dash crushed red pepper
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar (I used one that had Pomegranate flavoring)
  • 1 tablespoon water

Carne asada:

  • 1 pound carne asada
  • 1/2 white onion, sliced
  • 1/2 bunch cilantro sprigs
  • A few splashes of lemon juice or freshly squeezed lemon
  • Salt and pepper


Cuban dry rub: in a small bowl, stir together all the ingredients. Set aside.

Cilantro chimichurri sauce: place all ingredients in blender and puree until smooth. Set aside.

Carne asada: using the Cuban dry rub, rub the pieces of carne asada on both side. Place the carne asada in the refrigerator while prepping the onions. Brush the sliced onions with olive oil and season with salt and pepper to taste. Place the rubbed carne asada on the grill and cook to the desired internal temperature. I used a George Foreman grill and grilled mine until well done for 9 minutes.

Remove from grill and let rest, tented with foil. Add the sliced seasoned onions in the grill. When the onions are tender, place in a mixing bowl. Add a few splashes of lemon juice (or squeeze some fresh lemon on top) to the onions, season with salt and pepper, and add some sprigs of cilantro; toss gently and set aside.

To serve, arrange the carne asada on a platter, scatter the warm grilled onions on top, drizzle with the cilantro chimichurri sauce, and garnish with some cilantro sprigs. I served mine with green beans on the side that I sauteed in a dab of butter, garlic, and salt. Yum!


carne asada 1 Carne Asada 2

Chicken Cauliflower Fried Rice

Last night I was craving something healthy (I never thought the day would come in my pregnancy when I would say that!), so I decided to spruce up an old classic. I took my original Cauliflower Fried Rice recipe, added some chicken to it, and tweaked some of the ingredients. Let’s get started!


  • 1 head cauliflower
  • 3 cloves garlic, chopped
  • 4 green onions, chopped
  • 1/2 large red onion
  • 2 eggs
  • 2 lbs. lean chicken breasts, chopped
  • Extra virgin olive oil
  • 1 tbsp soy sauce (omit for Specific Carbohydrate Diet)
  • 1 tsp Worcestershire sauce (omit for Specific Carbohydrate Diet)
  • Salt, to taste (I like using Himalayan Pink Salt that you can freshly grind yourself; I feel it tastes more mild than other salts)
  • Freshly ground pepper, to taste


For this part, you can refer to my original post, as I pretty much prepared it in the same way, except this time, I sautéed the garlic last. So, after cooking your red onions, add your green onions, then add your garlic. Since garlic burns quickly, I felt it would be best to hold off on cooking it until the end.


I also sautéed the chicken in a separate pan for about 15 minutes until it turned golden brown. Then, I added the chicken and eggs to the cauliflower fried rice last, after I had added the final two ingredients of soy and Worcestershire sauces.

Here is the finished product!


The end result was a delicious, satisfying, and completely guiltless meal. The chicken was a nice touch, as the protein helped keep me full longer than usual. And, I have to add that even if you don’t like cauliflower, you will like this dish because once you sauté the cauliflower, there is no real cauliflower taste. The cauliflower  acts as a nice substitution for rice without the calories.

Bon appétit!

Cauliflower Tortillas

Bread is probably one of the top things I miss the most since starting the SCD. Luckily, there are a ton of SCD legal recipes online for pretty much anything I might be craving. A few weeks ago, I was in the mood for some soft tacos and so, I went on the hunt to find a good tortilla recipe. That’s when I came across this recipe for cauliflower tortillas. I also watched a separate YouTube video on it, which I found extremely helpful. For those of you who are more visual learners, the video will come in handy! Can we say genius?! I’ve experimented with cauliflower fried rice, cauliflower mash, and cauliflower crust pizza, all of which were a hit, and each time, I found it crazy how this vegetable can mirror the perfect substitute for bread and starchy carbs. So, when I found the recipe for cauliflower tortillas, I had no doubt the tortillas would taste fantastic.

One head of cauliflower made 5-6 tortillas. The only downside is that I felt it took quite a bit of time to prepare it all for so few tortillas. The plus side is that the tortillas tasted absolutely amazing, so amazing that no one would ever be able to know they were made out of cauliflower. They kind of tasted like corn tortillas but more flavorful. I should also mention that I spruced up the original recipe by adding oregano and thyme to it. You can feel free to add your favorite herbs to add as much flavor as you want. Also, word of advice: at the end when you’re browning your tortillas, make sure not to add any oil or cooking spray to the pan. The tortillas are already delicate, so I experienced adding any oil just made them more fragile. Just press them down lightly with a spatula to give them a nice golden color.

Here are how mine turned out:


The ones topped with feta cheese are my husband’s. I garnished each taco with cilantro and some chopped green onions. My husband’s exact words were that I outdid myself and that this meal is now one of his new favorites.

Happy eating! Enjoy!

Baked Pesto & Cheese Stuffed Chicken with Brussels Sprouts

Two posts in one day?! Yes! I owe it to you guys and gals for taking so long to post a new recipe on here. So, I made baked pesto and cheese stuffed chicken breasts for dinner tonight, along with a side of Brussels sprouts. My husband raved about it and said this is up there as one of my all-time top dishes! SCORE!

Thanks to Pinterest for another recipe, which can be found here. I made some modifications, mostly because I didn’t have some of the ingredients on hand and because I thought it would taste good either way.


  • 2 boneless, skinless chicken breasts
  • 2 tbsp Pesto
  • One slice of your favorite cheese (I used Tillamook’s medium cheddar)
  • 1 egg, beaten
  • 4 tbsp almond meal
  • Sea salt
  • Pepper
  • Olive oil


First, put your chicken breasts in a Ziploc bag and pound them. If you have a meat mallet that’s great but unfortunately, all I had to work with was a potato masher, which ended up doing the trick. Then, get your pesto and spread it on your chicken breasts. Cut a slice of cheese in quarters and put two quarters on each chicken breast on top of the pesto. Roll your chicken and secure with toothpicks (I needed 3 for each.)

In a bowl, beat your egg. Fill another bowl with your almond meal. Dip each chicken breast into the egg and coat with almond meal. Place in a 8 x 8 casserole dish that’s been coated with cooking spray. Drizzle olive oil on top of the chicken breasts. Place in a 375 degree heated oven and bake for 35 minutes.

Chicken 1

Follow the recipe for the Brussels sprouts here. I assure you that they will be the best darn Brussels sprouts you’ve ever had, even if you’re not a Brussels sprouts fan. The sprouts turn out crispy, salty, and delicious! Remember to season generously with sea salt.

And, voila! Here’s the finished product:

Chicken 2 Chicken 3

Both the chicken and the sprouts were made in an hour. I love easy dinners that look like they took so much longer to make.


Cauliflower Fried Rice

For a while now, I’ve heard about cauliflower fried rice and always wondered how cauliflower could match the consistency of rice itself. It wasn’t until I started the SCD and began experimenting with cauliflower more that I realized, strangely, it can take the place of rice and actually make you feel really full. I saw a handful of recipes for cauliflower fried rice on Pinterest and adapted one of my own. It’s a fairly easy recipe and took me 45 minutes to make, from start to finish.


  • 1 head cauliflower
  • 3 cloves garlic, chopped
  • 1/2 c. green onions, chopped
  • 1 small white onion, chopped
  • 1 c. broccoli, cut into florets
  • 1/2 tsp coconut oil
  • Extra virgin olive oil
  • 4 eggs
  • 1 tbsp gluten-free soy sauce (omit for Specific Carbohydrate Diet)
  • 1 tsp gluten-free Worcestershire sauce (omit for Specific Carbohydrate Diet)
  • Sea salt, to taste
  • Pepper, to taste


Get your cauliflower and take off all its leaves, discarding them.


Rinse your cauliflower with water. Cut your cauliflower in half and then, into small pieces, cutting and discarding the stems, so that it fits nicely in your food processor.


Place your cauliflower inside your food processor. I used my Ninja.


Pulse the cauliflower until it resembles tiny, rice like pieces.


I pulsed mine into two batches, since I didn’t want to overflow my Ninja.

After pulsing (it took me about 3-4 pulses), remove the cauliflower and empty it into a bowl.


Now, chop up your onion, green onions garlic, broccoli, and set out your eggs.


Drizzle a large nonstick pan with olive oil.


Add your cauliflower.


Saute your cauliflower for 10 minutes. 5 minutes into it, add your broccoli.


After the full 10 minutes has passed since you started sauteing the cauliflower, add your onions and cook until translucent.


Add the coconut oil, wait a few seconds for it to melt, and start sauteing the garlic.


Add the green onions.


While the green onions are cooking, get a smaller nonstick pan for your eggs and spray with cooking oil.


Crack your eggs inside the pan.


Start scrambling your eggs inside the pan.Image

Once your eggs have scrambled, turn off the heat.

Add your soy sauce to the other pan with the cauliflower fried rice, as well as your Worcestershire sauce. Add salt and pepper, to taste.


Add the eggs to the cauliflower fried rice.


Mix everything together.


Remove from heat.




Now, go see how many people you can fool into thinking this is real rice!