The Amazing Butternut Squash Soup That Everyone Should Make At Least Once

The Amazing Butternut Squash Soup That Everyone Should Make At Least Once

I found this recipe from a woman who is definitely my lazy cooking soul sister.

Butternut squash soup — oh, the yum! And OH SO EASY!


Easy Green Beans

I’m back! I’ve been away cooking up something AWESOME:


My absence is explained by a long, bizarre list of nausea triggers including computer, tv, and iPhone screens as well as actually healthy food. (Chemical-laden, microwaved Franken-food left me feeling a-okay! Or… at least… it actually stayed in mah belly long enough to get digested. Unlike, you know, vegetables or water or anything else Paleo-friendly.) But now I’m into my second trimester and, most days, I feel pretty great! (And even without quite following Paleo for a while, I became oh-so-slender!)

So, here’s a great recipe I was drafting before The New Baby made his-or-her presence known.


I’ve made this dish several times. I had no idea I could like green beans so much!

This recipe is super quick and easy. It’s so fast to make that I even made it as a snack for myself when I had only 45 minutes left to feed and entertain Mini Me (that is, my firstborn!), put something scrumptious together for dinner, and clean up the kitchen to boot. (I’m being a Domestic Goddess for Halloween this year and need to start practicing.) Do you have any idea how long it normally takes me to cook? Especially since the little one came along? Any prep time estimates on a recipe, I need to multiply it by 2-3. On a good day.


But this recipe really does take only five minutes. Even for me!! 🙂

And it’s soooooooooooooooooooooooooo yummy. Even my husband says so. And we don’t agree all that often on what is yummy!

Easy Greensy Beansies

(Okay… um… I lost the “recipe,” but it’s pretty easy to wing it. So here’s the recipe, shared in that good old-fashioned style (no exact measurements).)

A dollop of coconut oil
Fresh green beans, ends trimmed 
(you may use frozen green beans if you’re feeling Lazy-o, but fresh really does taste much better!)
A healthy splash of coconut aminoes (a soy sauce substitute)
A spoonful of honey (optional — skip if you’re doing Whole30. The beans will still be delicious without the honey, just a little more zippy.)

1) Heat coconut oil in a pan. The coconut oil lends a really wonderful flavor to the beans.

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2) When the oil is melted, you’re ready to cook the beans. Use fresh beans, frozen in a pinch. (I took these pictures when I was “in a pinch.”)


3) Stir the beans around in your hot coconut oil. Then add your coconut aminoes (aka “Paleo soy sauce”). Stir to coat.


4) If you’re doing Whole30… congratulations, you can skip this step! Otherwise, mellow out some of the zippiness with some honey:


Yes, I live in Santa Barbara County. Be jealous.

Again, stir to coat.

5) The beans are done when they reach the tenderness you desire. Yum yum! Enjoy! 🙂

Easy Veggies: Roasted Zucchini and Yellow Squash

Throughout this little Paleo journey I’ve embarked upon, I’ve realized just how important it is to spruce up them veggies. The “Paleo Plate” guide I’m going off of says that each meal should comprise of 2/3 veggies, but I’m used to focusing on other parts of the meal and considering veggies just a “side” item! They’re the main event!


FOR THE WIN!!!!!!!

This recipe is pretty easy, except for the slicing (who wants to chop or slice? not this lazy lady). It’s based off this recipe from the Food Network.

Roasted Zucchini and Yellow Squash

Serves 2.


2 medium-large yellow squash
3 medium-small zucchini
2 tablespoons olive oil
1 teaspoon garlic powder, plus extra to taste
1 teaspoon ground black pepper, plus extra to taste
1 teaspoon chili powder, plus extra to taste


Slice the zucchini and yellow squash into discs. Toss in a bowl with olive oil and one teaspoon each garlic powder, chili powder, and black pepper.


Lay the as flat as possible on a baking sheet.


That looked pretty bland to me, so I sprinkled on some more spices. Sprinkle more of the spices over the zucchini and squash mixture, to taste.


Bake at 450ºF for 15-20 minutes, stirring once, until cooked through. And enjoy!

Green, Eggs, and Ham

Good news, everybody! I am definitely getting better at cooking scrambled eggs.

Here is another recipe for scrambled eggs with some goodies mixed in. I like to call it…

Green, Eggs, and Ham

(The eggs are not green. Note the comma.)

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approx. 1 tablespoon olive oil
4 eggs
1/4 cup coconut milk
1/2 an avocado, diced
approx. 1 ounce ham, diced


1) Coat bottom of a non-stick pan with olive oil.

2) In a separate bowl, whisk together 4 eggs with 1/4 cup coconut milk. Pour into pan, over medium-high heat.

3) Add 1/2 an avocado, diced. (Slightly firm avocados will be fine in this recipe.) Add ham.

4) When the eggs are bubbly, flip the eggs over. Bubbly eggs are fluffy eggs. 🙂 Don’t worry about flipping all the eggs in one piece, these are supposed to be scrambled eggs!

5) When the eggs are cooked through, put onto a small plate and enjoy. 🙂

Simple Smoky Salmon

Hello all! I’ve been away from the blog for a week or so. The Hubz and I went to Visalia, California for some house hunting, some sightseeing in Sequoia National Park (I saw the biggest tree in the world!!), and generally just a nice weekend away. Since then, I’ve been busy wrangling with some bills and cheering on Little Miss as she gets more and more confident with walking and learns new words every day.


But here is a delicious and VERY SIMPLE recipe!

I wanted to cook up some delicious salmon a couple days ago, and with the little one I didn’t want to mess with all the fire at the grill (as fun as that might be). Soooo I found a new way to impart a delicious smoky flavor to my fish. (I suppose this would work with any tasty little fish your heart desires.)

Simple Smoky Salmon



(You only get to see the end of the salmon because my husband nommed a bunch of it before I could take a picture.)



Salmon fillet (or other fish), 1-1.5 pounds
1 tsp Liquid Smoke
1/4 cup olive oil
1/4 tsp. freshly ground black pepper (or to taste)



1) Cover a broiler pan with aluminum foil for super-easy cleanup. (Just in case you don’t know what a broiler pan is, check the drawer under your oven and there’s probably one there. It looks like a cross between a cookie sheet and a giant cheese grater.)

2) Place your salmon, skin side down, on the covered broiler pan.

3) Combine Liquid Smoke, olive oil, and pepper in a small bowl. Mix well.

4) Pour it gracefully over the fish.

5) Allow the fish to marinate in the smoky sauce for half an hour to an hour.

6) Carefully drain the excess oil, because you’re about to broil that bad boy and I assume you don’t want to burn down your place of residence. (Humble thanks to my husband for pointing that out to me!)

7) Adjust your oven rack to the top rack, and place your fish on the broiler pan directly under the broiler.

8) Broil 10 minutes.

9) Guard it from your spouse.

10) When you’ve nommed to your heart’s content, just scoop up that foil and bin it. Put the broiler pan away. Don’t wash it. Seriously. Just go enjoy your healthy life.


Breakfast: The Amazing Technicolor Dream Eggs

Ahh, breakfast. My favorite meal of the day. And on Paleo, the most baffling.

The day before I jumped into the Whole30, a Paleo expert made a guest appearance on Dr. Oz. She recommended just eating your leftovers for breakfast.

Are you kidding me? Are you really freakin’ kidding me? Breakfast is my favorite meal of the day. I wake up ravenous for it. So many amazing breakfast foods… I daydream about them. I might night-dream about them for all I know. My little pet fantasy ambition, besides opening a gourmet cupcake shop, is to open a pancake house, for Pete’s sake.

I won’t go into detail about these breakfast food fantasies. It wouldn’t be fair to you, fair reader, if you are trying to stay true to Paleo ways.

But eggs are Whole30-friendly.

It’s too bad that of all those yummy breakfast foods — nope, I never wanted eggs. Nor bacon. Sausage, sure, but not with good conscience. Being relegated to these potential Whole30 breakfast winners means I am a Whole30 breakfast loser.


Our eyes met from across the refrigerator. A come-hither stare. A little taste of intrigue. Flirtation. And then we have…


(All in capital letters because I never thought it would be possible.)



4 eggs
1/4 cup coconut milk
1/4 cup frozen tri-color pepper blend
1/2 a cooked sweet potato (I used an organic microwave-ready sweet potato — eeeeeeasy!)


1) In a medium bowl, whisk together four eggs and 1/4 cup coconut milk, until the ingredients are all a uniform pale yellow color.

2) Pour them into a non-stick skillet over medium-high heat.

3) Add 1/4 cup frozen tri-color pepper blend.

4) Use a silicone spatula to flip over bits of egg until all the egg is cooked through (scrambled).

5) When the eggs are cooked through, dice your 1/2 cooked sweet potato and mix in with the eggs.

6) Say, “GET IN MY BELLY!” and nom that stuff up!




I gave the other half of my sweet potato to my daughter.
She made “yucky” faces for the first couple bites I fed her.
Then she took her spoon, turned it around, fed me a bite, then said “Mmmmm!”
I adore that charming little stinker.

Egg Drop Soup with Spinach

On my Day Two, I learned a couple important things about Whole30.

1) If, let’s just say for example, you’re doing great on keeping to the Whole30, and have even done a great job navigating lunch at a friend’s house while keeping to Whole30, when your youngster shoves part of a cookie into your mouth when you’re not paying attention, not all is lost!

How did I learn that? Because sometime in the afternoon on Day Two, I started to notice I had a bit of a headache. I Googled “Whole30 headache” and, voila! It means you’re on the right track.

2) The second thing I learned: corn is considered a grain for the purposes of the Whole30. No corn for you!

That one put me in a bit of a pickle (are pickles allowed? I can’t stand ’em, so I don’t know). My go-to quickie meal is soup, and my go-to vegetable for the soup is a can of corn. I keep a case of them in my garage.

So… I made something new! 🙂 This tasty and satisfying recipe had plenty of leftovers and fed me for much of Days 2 and 3. I opted to add chicken to my bowl instead of to the soup itself because I don’t want to eat chicken for every meal — yikes!

Egg Drop Soup with Spinach


Serves 4.


32 oz. (2 cartons) chicken stock or broth
6 eggs
3/4 cup frozen spinach
Chicken as desired


1) Heat chicken stock to boiling.

2) Whisk eggs together in a bowl. When the chicken stock is boiling, slowly trickle the egg into the chicken stock. (Or, if you’re really lazy like I was, crack your eggs directly over your soup and carefully trickle them in as best you can. You may get some tasty yolk balls like I did. BIG egg drops.) The egg will cook in the stock.

3) Add the spinach. Cook five minutes, or until the eggs are thoroughly cooked and the spinach is hot.

4) If desired, add some leftover chicken to your bowl, then ladle in some of your tasty soup.