The new cookbook HERE!!  It is official…Powerful Paleo Superfoods is on the shelves!!  If you want to learn more about what is in the inside of my new cookbook you can read my post called Inside Look.  There I dig a little deeper into what you will find on the pages within the book.  I’m really excited about this book and can’t wait for you to get your hands on it.  Want to know where to order?  Take a look below for the best places to find the new cookbook.

Where to Preorder Powerful Paleo Superfoods

Now for some fun!  Today I am sharing a recipe from the new cookbook.  With strawberries in season I thought it would be the perfect refreshing recipe to share.  This recipe is one of my favorites from the book because it’s a nice change from traditional salsa. You can add it to chicken, fish, or as a stand alone and it gives a dish something a little something special.  Strawberries are a favorite in my house as are avocado’s.  Did you know that strawberries have high levels of vitamin C, making them a natural immune booster, and avocados supply anti-inflammatory polyphenols and flavonoids. If you haven’t tried the combination of these powerhouses together, this sweet and savory salsa will win you over.


Strawberry Avocado Salsa with Simply Grilled Chicken

Serving Size: 4

Strawberry Avocado Salsa with Simply Grilled Chicken

Strawberries have high levels of vitamin C, making them a natural immune booster, and avocados supply anti-inflammatory polyphenols and flavonoids. If you haven’t tried the combination of these powerhouses together, this sweet and savory salsa will win you over.


  • 1 cup strawberries, finely chopped
  • 1/3 cup avocado, peeled and finely cubed
  • 2 tablespoons fresh mint, chopped (or basil)
  • 1 tablespoon red onion, finely diced
  • 1/2 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. Combine all ingredients in a medium bowl and gently toss to combine. Serve immediately over prepared chicken (or protein of choice).


To Make Simply Grilled Chicken: Preheat a grill to medium-high heat. Drizzle 4 skinless, boneless chicken breasts with 1/2 tablespoon olive oil each and then season with salt and pepper (or seasoning of choice). Grill the chicken until cooked through, about 4 to 5 minutes per side. Let stand 5 minutes.

Don’t forget to get your copy of my new cookbook, Powerful Paleo Superfoods where you will find 60+ recipes plus a deeper look in the superhero foods of paleo.




Today, I am so excited to share with you a project that commanded much of my time developing, testing, cooking, styling, shooting, editing, research and writing 65+ recipes behind the scenes. And finally, a year later, lots of lost hours of sleep, and mountains of dishes later, my second cookbook is available for preorderPowerful Paleo SuperfoodsAnd will be published on May 1st 2014.

Powerful Paleo Superfoods is the healthy reader’s essential guide to getting the best out of the primal diet with the help of the top 50 Paleo-approved Superfoods – including power proteins, super fats, fruits, greens, and vegetables. Perfect for Paleo beginners or the Paleo-curious, this new cookbook lets readers integrate key foods and delicious recipes into their diets without the pressure of trying to understand a whole “plan” or adopt a lifestyle shift straight out of the gate.


Inside Powerful Paleo Superfoods

Inside, I will guide you through the top 50 Paleo Superfoods from power proteins like wild salmon and locally pastured beef to super fats and Paleo-approved fruits, veggies, and nuts and seeds while providing nutritional data throughout. POWERFUL PALEO SUPERFOODS will quickly become the essential guide to living the best, most nutritious life possible… the Paleo way.

The book contains about 65+ recipes – and, with the exception of just a handful of recipes, these are new recipes, not published on the site, that have been developed specifically for the cookbook.  Recipes like Blackberry-Glazed Salmon, Super Green Smoothie, Southwestern Beef and Pepper Medley, Cauliflower “Couscous” Veggie Salad, Four Berry and Mint Salad with Coconut Whipped Cream, and Mexican Chocolate Walnut Snack Bars.

They’re special recipes, but simple, and all show appreciation of nutrient-dense real foods.

And now, I want to share with you a little of what I have been working on with some of the images from the cookbook.


Preorder the Cookbook and Giveaway of an Autographed Book Plate – first 100

Your early support of Powerful Paleo Superfoods will work wonders in helping to support the book’s overall success as most of the magic happens during the next few week’s prior to publication and the week of publication.  When you preorder your copy of Powerful Paleo Superfoods, you send a message to booksellers and publishers that the ideas of paleo are worth supporting and worth sharing.

Further, when you preorder your copy, you will also receive the book at the best price available as online book sellers will progressively discount books up until their publication date.  This means your purchase supports overall sales at the right time, and you get the best price.

Now for the fun part, GIVEAWAY!!  If you pre-order the book save your emailed receipt, and send it to me at:

The first 100 people to email me his/her proof of purchase will receive a personally inscribed book plate to place inside the cookbook. It is basically a label that I will personalize and sign for you.  It looks like this…


Follow these steps to enter:

  1. Pre-Order my book from any of the listed online retailers.
  2. Email me your (1) Powerful Paleo Superfood cookbook proof of purchase and (2) the address to which you would like the plate sent to.  Open to US readers only.
  3. If those two items are not included, you will not receive a book plate.

Where to Preorder Powerful Paleo Superfoods

 More Giveaways to come…

If you did not save your emailed receipt or are not one of the first 100 people to email me, do NOT worry. There will be plenty more Powerful Paleo Superfoods Cookbook giveaways.  Free copies of the book, autographed copies of the book, and even some products.

Stay tuned for those!

Finally…THANK YOU!!

I want you all to know how thankful I am for your excitement and support. Writing this book was very challenging, yet thrilling at the same time. Knowing that you (all of you) are looking forward to my cookbook means the world to me.  




Another batch of banana muffins….but this time using coconut flour.  I have made my fair share of banana muffins (see links at the bottom of this post) on the blog.  I blame it on the ripe bananas that sit on the counter that call my name.  I usually freeze them to make smoothies for the girls but lately I have been crazing a sweet treat at night and these helped solve that problem.  I have made them with and without the maple syrup and dark chocolate and both work to satisfy that sweet tooth.  Actually I made half the batch with maple syrup and dark chocolate and the other half without both so that is an option for you to try as well.  Another option is to use frozen (or fresh) blueberries.  I did that for a great option to pack in the girls lunch boxes.  Speaking of…yesterday I was lucky enough to write a guest post on The Little Green Pouch blog about how I feed my kiddos.  I get a lot of questions from readers on how to get the kids to start eating Paleo.  My girls eat more of a primal diet.  What’s the difference you ask?  Well, stop by my guest post and read a bit more about the differences between paleo and primal and also what my kiddos eat in a typical day.  The bottom line is I try to involve them in their choices as much as possible so it is fun for them.  They like knowing what they are eating…and where it comes from.  I was fortunate enough to have started my journey on Paleo when they were young so it has been a bit easier but as they get older there has been some tricky times…any tricky questions.  Like why do my friends eat “this” and we don’t.  Or the moments where they say anything that is on their minds and proceed to tell their friends (and mom’s) that what they are eating isn’t good for them.  We are working on them keeping their “concerns” to themselves…which again has been hard.

Also, stay tuned because I will be sharing more about the amazing Little Green Pouch product.  All you mom’s out there will love it!  I have fallen in love with them myself and I’m working on a post with some recipe ideas.  Oh AND….a GIVEAWAY!  I can’t wait to share.

A lot of fun things coming up in the next month so keep coming back and be sure to sign-up for my newsletter to get regular updates so you don’t miss out on all these new announcements and giveaways.



Banana Muffins (with Coconut Flour)

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 9 regular size muffins

Banana Muffins (with Coconut Flour)


  • 2 ripe bananas, mashed (about 1 cup)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut oil (or ghee), melted
  • 1 tablespoon maple syrup (optional)
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup dark chocolate, finely chopped (85% cacao and higher) - also optional


  1. Preheat oven to 350 degrees and line 9 cups of a 12-cup muffin pan with paper liners.
  2. In a large bowl add bananas and blend using a hand mixer until completely mashed. Then add eggs, vanilla, coconut oil, and maple syrup and mix using hand mixer until everything is mixed together, about 1 minute.
  3. Add coconut flour, baking soda, salt, and cinnamon to the wet ingredients and mix again using hand mixer until everything is incorporated.
  4. Add dark chocolate if using and mix with a spoon.
  5. Scoop batter into even scoops into the prepared muffin tin. Makes about 9 muffins.
  6. Bake for 20 to 25 minutes until tops are golden and toothpick inserted in center comes out clean.
  7. Allow muffins to cool for 5 minutes before removing from pan.
  8. Store muffins in an airtight container for 2-3 days. They can keep longer in refrigerator or even longer in the freezer.


If batter is a bit dry you can add 1 tablespoon coconut milk to the batter. Instead of dark chocolate you can add fruit like blueberries or raspberries.



Here are some other banana muffins here on the blog.  All different but all alike that they use banana.

Almond Banana Chocolate Chip Muffins

Banana Blueberry Muffins

Banana Cinnamon Bun Muffins

Banana Dark Chocolate Muffins

Coconut Banana Chocolate Chip Muffins




Friday Favorites is here!  This is the first of hopefully many Friday posts where I will include my favorite things around the web and elsewhere and hopefully introduce you to future favorites of your own.  Let’s dive into today’s favorites.

1.  First up is a new favorite blog:  Meet Caroline from Colorful Eats!  Her blog is beautiful!  Her photography is amazing and her recipes leave you drooling.  One recipe I have on my list to make soon is her Grain-Free take on the Girl Scout Cookie….Samoas.  Dive into her blog and like her facebook page for updates and more delicious recipes to make in your kitchen.

2.  Next up is a must read cookbook: Arsy from Rubies and Radishes has a new cookbook out called Paleo Foodie Cookbook.  A must add to your cookbook collection for sure!  Arsy’s delicious and nutritious recipes range from modern twists on traditional dishes to a wide range of ethnic influences from both her Armenian background and her culinary curiosity.

3. Next is my new favorite snack addiction!  Jackson’s Honest Chips are finally a healthy take on a potato chip.  Their Sweet Potato happen to be my favorite.  My kids even give them two thumbs up.  I’ve heard they are popping up in Whole Food’s but I still haven’t found them at mine.  I order directly from their site and got them in a few days.

4. With Easter around the corner I have been on the search for healthy options to fill my kids baskets.  The Natural Candy Store is my new favorite!!!  You’ll find find dye-free candy for your Easter egg hunt, treats to fill baskets, and gifts to send family and friends.  Browse their Easter Candy Collection.

5. Favorite recipes around the blog I’ve spotted and have added on my list to try soon!

Paleo Coffee Cake Muffins from Hollywood Homestead

Paleo Flatbread from Domestic Caveman

Grain-Free Mexican Rice from Deliciously Organic

I hope you enjoyed today’s top favorites!  I’ll be back soon with more….



Spring is here and warmer temperatures have started to move this way here in North Carolina.  It’s been a cold winter for this once South Florida girl so I am welcoming the warmer temps with open arms.  I’m only hoping it stays and doesn’t get cold again.  With the warmer temperatures and super busy schedule lately all I’ve wanted is something quick and easy to grab in the middle of the day.  I have found myself being hungry and with little time which sometimes results in many unpleasant things….like grabbing anything and stuffing it in my face or becoming the grumpy side of myself that is not so pleasant.  When I’m hungry I become a different person.  My husband jokes that I become the hulk.  Ha!  The sad part is I’m not aware this side of me is coming until it is out.  Which is why having something on hand to eat in a busy day is important.  Lately I have been making this chicken salad on the weekends so I can have throughout the week.  I’ve played around with it and added a few things here and there but for the most part it’s included broccoli, apple, and chicken.  I’ve thrown in some avocado slices on the side which was a great addition too.  It’s not a mayo based chicken salad either.  I have been loving the taste of mustard lately so it’s a mustard base instead with a slight touch of honey to add a sweetness.  That is totally your call on if you want to add that to your salad but highly recommend.  It’s a simple salad to throw together for the week again and especially if you have leftover chicken.  I happened to use frozen broccoli and quickly steamed before throwing into the salad which again equals easy….something I’m all about!

Now before jumping into the recipe a few things to expect in the next few weeks here on the blog:

1. I’m going to start incorporating a Friday post with all my favorite things around the Paleo world of things.  That may include: fellow blogger recipes, products, great nutritional based articles, fabulous Pins on Pinterest, and much more.  Maybe some giveaways thrown in there too.  I’m hoping to have the first post up this Friday (fingers crossed).  I’ve been wanting to do this for awhile now so I’m excited to start sharing.

2. I’ve received many questions about the upcoming cookbook, Powerful Paleo Superfoods, so I’m also going to be posting a look inside the new book within the next week.  I’m pumped about this book and can’t wait to share.  I received my first copy last week and it was amazing to see everything in book form and hold it in my hands.  This book was a lot of work in a short window of time but I couldn’t be happier with the outcome and I hope you will be too.

3. Giveaways!!  As we approach the new book launch I’m hoping to have some awesome giveaways for you guys!  Yay!!

I hope you enjoy this light and easy chicken salad!


Chicken Apple Broccoli Salad

Yield: 3-4 servings

Chicken Apple Broccoli Salad


  • 2 1/2 cups cooked chicken, shredded or cubed
  • 2 cups broccoli florets, steamed
  • 1/2 apple, cored and finely diced
  • 1 green onion, finely chopped
  • 1/4 cup Dijon mustard
  • 1/4 cup olive oil
  • 1 teaspoon honey (optional)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper


  1. In a bowl toss together chicken, broccoli, apple, and green onion. Set aside.
  2. In a small bowl whisk together mustard, olive oil, honey, salt and pepper. Pour mixture into bowl with chicken and broccoli and stir to combine. Season with additional sea salt or pepper if desired.
  3. Salad is best stored in an airtight container in refrigerator for 3 to 4 days. Great served alone, wrapped in a lettuce leaf, or on a Paleo Bun.

Looking for more chicken salad recipes to help in packing your lunch?

Here are some additional recipes here on the blog:

Chicken Salad with Roasted Bell Pepper in Avocado Cups 

Chicken Veggie Salad with Avocado Herb Dressing

Curried Apple Chicken Salad

Summer Chicken Salad