Paleo Enchiladas!!

Today was my first day back into waking up early, getting some type of workout in, and a full day of work, plus grocery shopping, and then fixing a delicious healthy dinner! I stumbled upon this recipe while we were driving 10 hours to Colorado. My oh My was it delicious….I don’t remember the last time I had enchiladas! This is a great alternative to the real thing! I hope you guys find it as satisfying as I did! Happy Wednesday!

Preheat your oven to 350F

Ingredients for the sauce
can of tomato paste ( i like muir glen)
one cup of beef broth
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt
2 tablespoons chili powder

put all the ingredients in a sauté pan and bring to a low boil and then reduce heat to keep it warm until you pour it over your enchiladas

Ingredients for your enchiladas!
head of cabbage with 10-12 leaves pulled off
1 pound venison
1 onion chopped
2 garlic cloves chopped
1 teaspoon salt
1 teaspoon pepper

in a skillet brown your meat with the onion, garlic, salt, and pepper. meanwhile put a couple cups of water in a pot and bring to a boil, once it has reached a boil set your cabbage leaves into the pot and cover with a lid, then turn off the burner and let the cabbage leaves soften. Once softened take some tongs and remove one leaf, set it into your baking pan and fill with your meat mixture, roll over so its like a burrito, continue this process until you have used all of your meat. Next pour your sauce over the top of your enchiladas. Set in the oven at 350 for 20 minutes. Yum Yum Yum!

I made my mexican cauliflower “rice” to go with it….I posted that recipe in a previous post…Taco Tuesday I believe!



Where I found it!


paleo Nachos

Yum yum yum!! I was inspired to make this recipe when I saw it on Pinterest! It’s easy and delicious!

Sweet potato sliced into chip sized rounds
Jar of fresh salsa
Jar of sliced jalopenos
A pound of venison
Avocados or guacamole
Chopped up spinach
One tomato diced
Olive oil
Smoked paprika
Chili powder

Preheat the oven to 400 . Take your sliced sweet potatoes and toss them with olive oil and salt. Line them evenly on a baking sheet and bake for 20-25 minutes or your desired crispness

Sauté your meat with all the spices to taste

Chop up all the add ins…

Get out your plate and start piling it on! Quick and easy and delicious of course!!!

Happy wednesday!!


Paleo shepherds pie

Whew! It’s Wednesday already! This weekend I decided To go and spend a little time with my daddy! Much needed! I wish I could have stayed longer! It always seems too short! While I was there I had lots of yummy fruit smoothies from Jamba Juice that are 100% fruit ! Yum! We made a brisket and some pulled pork for some yummy meat and I bought stuff to make salads and some sweet potatoes to stuff! All so good! Since I got home so late I haven’t had time to post or even cook. Yesterday I went grocery shopping after work and just made a quick chicken salad. Tonight I had time to cook! Yay! So we had paleo shepherds pie! Soo yummy you have to try it!

1 head cauliflower
4 cloves garlic
2 pounds venison or other ground meat
1 onion
1 tablespoon Thyme
2 teaspoons coconut aminos or Worcestershire
Salt pepper and garlic to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 can muir glen tomatoes with green chiles
Carrots chopped
Zucchini chopped
Olive oil


What to do

Put your cauliflower in a pot of boiling water and boil till tender then put it in a blender or good processor with a tablespoon of olive oil , 1/2 teaspoon onion and garlic and blend till smooth ( these are your “potatoes” for the top)

In one skillet hear olive oil and add all your veggies , coconut aminos, thyme, salt, pepper, and garlic to taste and cook until soft

In another skillet brown your meat season with salt pepper and garlic to taste

Mix all of your cooked goodies together add your tomatoes then place in a roasting pan top with your “potatoes”

Then place in the oven at 375 for 20 minutes or until the top browns or just consume like me because I was soo hungry!!

Happy Wednesday!

Winter Throw Together

I originally heard about this recipe from my boyfriends sister. She eats a paleo lifestyle about 95% of the time, mainly because she is a workoutaholic and likes to feel good and eat super clean, not because she has too, but she is one of the most beautiful people I know and I would kill to have her body. So I decided to give this recipe a try once I had heard all of the rave about it! It really was delicious! I would definitely make this again! It is so colorful, nutritious, and delicious!

What you will need for this delicious concoction!

1 bunch of kale
1 butternut squash cubed and peeled
1/2 pound chicken cubed
1/2 pound venison
3-4 strips bacon diced
1 head cauliflower riced
1/2 cup broth
1 tablespoon coconut oil or other fat
2 tablespoons balsamic vinegar
2 tablespoons rosemary
2 tablespoons garlic powder
salt and pepper to taste

preheat the oven to 375 F
then get a large skillet and place over medium heat, add your coconut oil, then place your butternut squash in the skillet and drizzle 1 tablespoon of balsamic vinegar over the squash. glaze on each side for 5-6 minutes
meanwhile rice your cauliflower when the squash is glazed top with cauliflower, 1 tablespoon garlic, 1 tablespoon of rosemary, 1/2 cup broth cover and cook down
in a separate pan over medium heat add your chopped bacon, after it has rendered some fat add your venison or other ground meat and chicken , cook until browned
while the meat is cooking add the chopped kale to the cauliflower pan and recover to cook down
now add the other tablespoon of garlic, rosemary to the meat mixture and stir to combine
then combine all into a baking dish and mix thoroughly, then add salt and pepper to taste
Bake for 15-20 minutes!

Enjoy on a cold winters night or for a good boost of nutrients! You are sure to love it!This is where I go it!


Paleo Lasagna

Sorry I have not posted any new recipes since last week. It has been a crazy few days! This weekend I got to go watch my mom receive her 8th straight platinum club award for selling real estate!! She is such an amazing woman! I hope I grow up to be half of what she is to me! On Sunday we got to shop around the outlet malls in San Marcos. Talk about a ton of shops and a ton of people! Holy Cow! You could spend days there and still not see everything, and let me tell you. I am NOT the shopping type, but I had a few things on my agenda if I could get a good deal then I would buy it! Anyways yesterday was my birthday so I decided to cook some yummy lasagna! instead of noodles I chose to use butternut squash. It turned out really really good, and now I have left overs for the rest of the week I think! It made a ton! I am also going to post a recipe that I had made awhile back today too and also a post about Tessemae’s dressings! I hope everyone had a fun, memorable, and safe weekend and an even better Monday!

For the Lasagna
preheat the oven to 350 F

2 pounds of venison
1 pound of italian sausage ( I used a brand named mulays italian sausage! I cut the casing off and just use the meat! Yum!)
1 red onion
4 cloves of garlic minced
28ounces of drained diced tomatoes ( I used muir glen garlic and onion tomatoes, and italian tomatoes (2 small cans to make 28oz))
2 tablespoons basil
2 tablespoons oregano
1/2 teaspoon cayenne (if you want)
1/2 teaspoon salt
1 can tomato paste
2 Tablespoons olive oil
1 cup sliced black olives
1 butternut squash sliced into noodle like sheets (can also use zucchini here or gluten free noodles)

sauté the onion and garlic in olive oil until fragrant, then add the venison and sausage. brown the meat and add the basil,salt, cayenne(if using), and oregano, then add in your tomato paste and diced tomatoes and mix thoroughly.

Take a lasagna pan, put a layer of “noodles” a layer of meat mixture, then your olives, then a layer of “noodles”, then the rest of your meat. Take foil and cover the dish and bake at 350 for 30 minutes, remove and let sit for another 10 minutes, and ENJOY!

I found this recipe and adapted a few things from everydaypaleo!

Happy Tuesday!


I also had some left over ribs from Perini Ranch Steakhouse in Buffalo Gap this weekend, I slathered them in some of my favorite bbq sauce. I get it from Albertsons grocery store, it is called Dinosaur, if you like spicy it is called WangoTango, and the other really good one is called sensuous slather! Yum!



Happy Saturday Everyone! I am posting last nights dinner today! It is one of my families all time favorite dishes that I make. Venison Sweet Potato Chili! It is the perfect comfort meal. This recipe does not take all day to make either! All you need is about an hour and then you and everyone can indulge in one of Texas best dishes! I will not be posting any other recipes this weekend because I have a family affair Tonight out of town, and then tomorrow is Super Bowl sunday and I will not be home to cook, but don’t worry I will be eating left overs from this week and definitely plan on having Chili for my Super Bowl Sunday Dinner! Yummy! I can’t wait to see who wins the game! I hope everyone has a fun, blessed, and safe weekend!!

What you will need
2 sauté pans
1 large soup pot
2 pounds venison or grass fed beef
2 small sweet potatoes
2 jalopenos diced with or without the seeds (we use the seeds!)
onion diced
2 cans muir glen fire roasted tomatoes (one with green chilies one with garlic)
1 can hot diced green chilies (mild if you wish)
3 T cumin
2 T chili powder
2 t white pepper
1 t smoked paprika
1 t cayenne pepper (can omit this step if you want)
4 garlic cloves
2 T coconut oil
1/4 t salt
fresh cilantro chopped

in one sauté pan put your 2 T coconut oil, diced jalopeno, diced onion, cubed sweet potatoes, diced garlic and sauté until fork tender

in the other pan brown your meat with the seasoning. If you are only making the chili for a small family and you are only using 1 pound of meat just cut all of the seasoning in half as well as the potato and use one can instead of two for the tomatoes.

after you have browned the meat and seasoned it place it in the soup pot, pour in the two cans of tomatoes, green chilies, and your sweet potato mixture, cook on low for 10 minutes to let all the flavors meld together, chop your cilantro and mix in once done

scoop into a bowl and enjoy the yummy goodness!! 🙂 Enjoy!


Taco Thursday!

WOOHOO! It is thursday, which means that it is almost the weekend! It is absolutely crazy that January is already over! So Tacos are a must in our house, and when I make tacos I make tons of tacos because the boys can eat about 10-15 a piece!! I make mine with lettuce cups, mexican cauliflower “rice” and southwest zucchini and squash! It is a regular on our menu and it is just as good every time I make it!

For the tacos I use…
2 pounds of venison
3 Tablespoons of Taco Seasoning for every pound of meat

simply brown the meat and add the seasoning!

Taco Seasoning I use
2 Tablespoons chili powder
1-1/2 tablespoons cumin powder
1-1/2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons oregano
1/2 teaspoon cayenne pepper (can use red pepper flakes here or omit)

Mexican Cauliflower “rice”
rice a head of cauliflower in your food processor or by hand

then heat 2 tablespoons olive oil in a pan sauté chopped onion, minced garlic (at least one clove, I used 4 but I LOVE garlic), and 2 diced jalopenos (can omit these or use less or cut out the seeds, we LOVE spicy) now cook this until soft
then add the cauliflower, an 8 oz can of tomato sauce, a teaspoon of cumin and a teaspoon of chili powder, cover and let simmer 10-15 minutes stirring occasionally!

then chop up some fresh cilantro and stir in right before serving!

Now for the Southwestern Zucchini/squash
I used 2 Zucchini and 2 squash diced

Heat 2 tablespoons of olive in a sauce pan, chop an onion, garlic, and jalopenos like the “rice” and sauté until soft, then put in 1 tablespoon oregano, 1 teaspoon cumin, 1 teaspoon salt, 1 teaspoon pepper, then add the zucchini and squash, cover and cook stirring occasionally for 10-15 minutes.

Chop up some tomatoes and avocado, plus any other toppings you would like (fresh homemade salsa), romaine lettuce cups,( taco shells for those who eat them!, cheese for those who eat it)



Cleaning and crock pot cookin

I love Saturdays!! Especially Saturdays where you get to sleep in, most of the time workout around 10:00, clean up the house, make a hearty crockpot meal that makes the house smell delicious, and then relax with those most important in life :)! Tonight for dinner I am making a delicious crockpot meal that can be made with either grass fed beef or with venison, I choose venison because that’s what we have on hand most of the time, as my amazing boyfriend kills axis and whitetails for me to have good lean healthy gluten free hormone free meat! I hope everyone has a safe, fun, productive yet relaxing weekend!!

Crockpot venison balsamic roast beef

Cut up one onion into moos and put in the bottom of the pot
I put a box of pacific organic beef broth
The venison of course
1 cup of traditional balsamic vinegar
2 tablespoons red pepper flakes
2 tablespoons coconut aminos
2 tablespoons Worcestershire
8 garlic cloves
Cook on low 6-8 hours

For a side I decided to do a salad with an organic mix of superfood greens topped with avocado, peppers, mushrooms, cherry tomatoes, and carrots

Then I roasted some white an green asparagus in the oven at 350 for 20-25 minutes or until your desired tenderness. Just sprinkle with your favorite seasonings (mine are pepper, salt, and garlic powder) and olive oil!






It’s Thursday!!! So that means my step brother comes over for dinner and everyone loves a good home cooked burger! So I thawed out two pounds of venison hamburger meat last night. Today my sweet boyfriend started up the grill and grilled the hamburger patties for me! Yummy!

Now get that grill firing!

What we did!
2 pounds venison or other grass fed meat
Form into hamburger sized patties
Then season both sides with pepper, garlic salt, and lemon pepper seasoning!
Pick your favorite bbq sauce
Then when your getting ready to put the patties on the grill smother the top with the bbq sauce and let cook…. Now every time you go to flip the patties smother more bbq sauce on top!
Cook to your desired temperature!

Now for the side
Spicy sweet potato fries!
Preheat the oven to 400 degree F
I cut 3 medium sized Japanese sweet potatoes into French fire style
I placed them into a ziplock bag sprinkled them with garlic infused olive oil, salt, pepper, and cayenne!
Shake it up!
Place them in a single layer on a baking pan and bake for 25-30 minutes depending on desired crispness

Now for the toppings!
I did romaine lettuce as my “bun”
Cut up some beefsteak tomatoes
Made some bacon
Grilled some green chilis
Cut up an avocado
And made some onion slices

Pile it up and enjoy 🙂