fall, paleo, recipe, recipes, salad

Healthy Harvest Salad Recipe with Maple Dressing!

So I love salads but wasn’t able to eat them for the last 5 years due to my lapland issues. The second I was able to start again after my sleeve surgery, I haven’t stopped. If you follow me on instagram @northshorepoor then you know I am embracing all things salad.

This is the perfect fall salad that’s great for a lunch or as a dinner side (just leave out the meat). I personally make this as an end of the week leftover salad because it involves baked sweet potatoes which I make a big batch of at the beginning of the week. Usually the chicken thighs are also leftovers from a previous nights dinner.  The dressing is fantastic and warming up the maple syrup adds a great autumn flavor.

Besides the taste, why else should you make this?

Here are just some of the benefits

Spinach: Raw spinach includes folate, vitamin C, niacin, riboflavin, and potassium. It’s also rich in iron. (source: Vegetarian Times)

Pecans: They contain more than 19 vitamins and minerals including vitamins A, B, and E, folic acid, calcium, magnesium, phosphorus, potassium, and zinc. Just one ounce of pecans provides 10 percent of the Daily Recommended intake of fiber. Pecans are also rich in age defying antioxidants. (source: Shape Magazine)

Sweet Potatoes: They are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. (source: Worlds Healthiest Foods)

Ready to make it? Recipe below!
Continue reading “Healthy Harvest Salad Recipe with Maple Dressing!”

paleo, recipe, recipes

Paleo Honey Garlic Chicken Fried Cauliflower Rice

This is my spin on the ever popular cauliflower fried rice. An easy, tasty, and filling dinner you can eat alone or share with friends and family. My goal is always to make bariatric friendly, healthy, and delicious meals that anyone can eat and enjoy. This is a favorite of JoeyWaffles and I because it fills us up without giving us the bloated, too full of rice feeling.

chicken fried cauli rice.png


Let me know what you think!

paleo, recipe

Asparagus Stuffed Honey Garlic Chicken Thighs

I hate cooking chicken breasts but love cooking chicken thighs. Thighs are tender, juicy, easy to get right, and inexpensive! Especially when going organic, they are a great buy for a small budget. I’ve cooked thighs a few different ways but stuffing them is definitely a first for me. I love making a beautiful dish that wows people but actually just saves me time cooking and cleaning. This meal goes great with pinot grigio or any white wine, so grab a glass and start cooking!

Asparagus Stuffed Honey Garlic Chicken Thighs

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 6 boneless, skinless chicken thighs (about 3lbs or so)
  • 4-5 tbsp minced garlic
  • 3tbsp avocado or olive oil
  • 4tbsp soy sauce
  • 5 tbsp raw organic honey
  • 1/2 tsp ginger
  • salt and pepper to taste
  • garlic powder to taste
  • toothpicks
  • large bunch of asparagus, 18 stalks or so for even plating


  1. Preheat oven to 425 degrees F
  2. In a medium bowl, whisk together minced garlic, soy sauce, honey, oil, ginger, plus salt and pepper to taste
  3. Season thighs with salt, pepper, and garlic powder to taste, set aside
  4. Trim ends off asparagus and place on a plate
  5. Microwave asparagus uncovered for 1 1/2 minutes, set aside
  6. Dip seasoned thighs completely in sauce until coated
  7. Take one thigh at a time and lay out in pan
  8. With 3 asparagus stalks, place in middle of thigh
  9. Roll chicken around asparagus into tight, stick in toothpicks to hold
  10. Repeat with all thighs
  11. Pour any remaining sauce over chicken rolls
  12. Place in over and bake for 25-30 minutes
  13. Take out of oven and let rest for a few minutes
  14. Remove toothpicks, serve and enjoy!

For the yucca fries, I followed theThe Healthy Maven’s recipe. I added garlic salt and pepper as well, omitting chili powder

Hope you enjoy it! Let me know if you try it and what you think!

angry orchard, avocado, crock pot, fall, food, paleo, recipe

Cozy as Flannel Crock Pot Chili

Fall is perfet for comfort food and warm delicious chili while watching football (or reading while your signficant other does). I’ve perfected my chili over the few years and love making this recipe! We made it last weekend and it’s always a huge hit! It is a rich, flavorful, sweet and spicy chili that makes you feel like you’re in a cozy log cabin on a cool fall night. The cinnamon and cocoa add a rich and unique flavor. Try it out and let me know what you think!

To make this PALEO simply omit the kidney beans and brown sugar. You can sub the brown sugar with coconut sugar to get the sweetness. 


  • 1 lb danish bacon
  • 1 lb ground beef
  • 3 andouille sausage
  • 1 lb steak (I buy the one pre-cut for tacos or stew)
  • 1 pepper (green, red, yellow, it’s your preference)
  • 2 jalepenos, diced with seeds
  • 1 large white onion, onion
  • 6-12 garlic cloves, minced (depends on how much of a garlic lover  you are. I add 12)
  • 1 (15 oz) can of kidney beans
  • 1 (14.5 oz) can of stewed tomatoes
  • 1 (6 oz) can tomato paste
  • 2-4 cups of chicken or beef stock (depends on thickness you want)
  • 1 Angry Orchard (Sam Adams Octoberfest works as well)
  • 3 tbsp cinnamon
  • 2 tbsp cocoa powder
  • 2-3 tbsp brown sugar (depends on sweetness you want)
  • 2 tbsp cornstarch


  1. Cut up sausage into small pieces
  2. Cut up danish bacon into small cubes
  3. Season ground beef with salt, pepper to taste and cook in pan until browned. Add to crockpot.
  4. Dice up pepper, jalepeno and onion and add to crock pot (I use gloves when chopping and touching jalepeno to avoid any contact with seeds and then later touching my eye or contact lense and feeling the wrath of hell upon my eye but that’s just me…)
  5. Add minced garlic
  6. Season steak with salt and pepper, cook until medium and add to crockpot
  7. Sautee bacon in pan and cook until crisp. Taste test for maximum enjoyment. Add to crockpot.
    danish bacon, so delcicious
  8. Sautee sausage and add to crockpot
  9. Add in cinnamon and cocoa powder and mix
  10. Add stewed tomatoes, kidney beans, tomato paste and 2 cups chicken/beef stock to crockpot and mix
  11. Add in Angry Orchard and mix
  12. If more liquid is needed, add in the rest of the stock and one cup of water if necessary
  13. Give everything a final mix
  14. Turn crockpot on to low for 6-8 hours OR high for 4-6 hours
  15. When cooking is done mix and taste
  16. Add brown sugar and mix
  17. Add in cornstarch for desired thickness
  18. Enjoy with corn muffins on the side!

You can garnish with shredded cheese, sour cream, or my personal favorite, avocado!

Garlic Herb Corn Muffins
This is where I cheat and simply use JIFFY corn Muffin mix. Follow direction on box but use KerryGold Garlic Herb butter. Add another tbsp or so for a richer flavor.

What do you add to your chili to make it your favorite?

hot mess-cipes, paleo

Presto! Paleo Pesto Chicken with Garlic Spinach and Bacon

Whenever I go grocery shopping I seem to skip over the chicken. I tend to go for the red meat or pork because cooking chicken intimidates me. But there’s no time like the present and since cooking in it’s entirety used to scare me and I’ve conquered that, chicken is the next step of my culinary conquest. 
mtm-opening-credits-meat-2_scruberthumbnail_0.jpg (400×300)
I decided that I wanted something that would jazz chicken breasts up since JoeyWaffles loves breasts (ha) but we usually buy thighs since those are my favorite. What can I say, I date a sweetheart who always wants me happy. Lucky for him it’s mutual so I threw chicken breasts in my cart a la Mary Tyler Moore and came up with something new for dinner. I had homemade pesto and spinach so I knew something good was going to happen. 

2 boneless, skinless chicken breasts
3 handful of spinach depending on how much you like
2-3 cloves garlic chopped
1/2 a pack of bacon
1/2 cup pesto (you can use my mess-cipe here)
salt + pepper
1. Pre-heat oven to 375 degrees
2. Butterfly the chicken. That’s fancy for cut it in half in even portions. You should end up with about 4 pieces. I am not great with cutting so I had six. These were originally going to be stuffed and not rolled but changed lol
3. Lay the slices on saran wrap and cover 
4. Pound the chicken with a tenderizer. I have one from my Grandma but everyone is not so lucky. If you don’t have one, use a can and pound it out. (ha pound it) 
step 4
5. When it’s nice and thin, about 1/4 inch, you can stop.
6. Sautee garlic over medium heat with oil or avocado oil and add spinach when browned
7. In another pan, start frying bacon until crispy
8. Let the crispy bacon sit for a minute or two and then chop into small pieces.
9. Drain spinach
10. Add chopped bacon to spinach
11. Season chicken with s + p. 
(You can also choose to marinate ahead of time with pesto and s +p if you have the time)
12. Baste the chicken with Pesto on the inside and fill with the spinach mixture
step 12
13. Slowly roll one end of the chicken in, basting with Pesto as more chicken is exposed.
14. When it is all rolled, use 2 toothpicks to hold the roll together
15. Baste any area you missed
16. Repeat with all the breasts
17. Place in glassware baking dish
18. Place in over and bake for about 25 minutes. 

This was my first attempt and I think they came out pretty good. You could easily just stuff the breasts and not roll them. You could also roll them tighter and make then look a little neater. I really enjoyed making these and it certainly made for a non boring chicken dinner!

avocado, paleo, pesto, salmon

Sometimes you have to make the pest-of it

Who doesn’t love pesto? It’s delicious and adds a great taste to any dish. Tonight I made a delicious and easy pesto salmon with creole seasoned zucchini with avocado. It’s actually the second time I’ve made it this week because it’s so simple and healthy. A huge bonus to making anything at home is that you know what’s in it. Making pesto is so ridiculously easy I can’t believe I didn’t start years ago. I will honestly never buy pesto again because I like mine better and you can freeze the leftovers if you don’t think you’re going to use it within the next two weeks. I’ve actually seen some pinterest boards that have people making it in ice cubes and freezing it for portioned sizes. Never tried that but could be interesting.  Anywho, here’s my recipe for a paleo cilantro-basil pesto. 
1/2 bunch of basil
1/2 bunch of cilantro
2-3 medium garlic cloves
1/3 cup olive oil
1/3 cup Fisher pine nuts
the cast of characters
1. Put garlic cloves in the food processor (if you have one) and pulse until chopped. If not, mince by hand and add to food processor. If you don’t have a ninja or something like it, feel free to use a blender.
2. Add in basil and cilantro leaves, I like to take the big stems off but you don’t have to. 
3. Add in pine nuts. 
4. Pulse until mixed. 
step 4
5. Add in olive oil until you get your desired consistency.
6. Add in salt and pepper to taste,
7. Enjoy!

You can easily modify this recipe in a few ways.
1. Make it non paleo but more traditional by adding 1/3 cup of Parmesan cheese
2. Just use cilantro or just use basil alone
3. Substitute walnuts instead of pine nuts
pesto salmon with creole seasoned zucchini and avocado 
grass fed steak with pesto and creole seasoned zucchini and avocado 
avocado, caveman, food, garlic, health, healthy, paleo, recipe

Now That’s a Mouthful:Paleo Creole Burgers

So I’ve instagrammed about my favorite burger to make at home and wanted to share the recipe with everyone who asks me about it!

To the left is more of a lunch version, with an avocado and tomato salad underneath. This is a really versatile burger and easily customizable! You can always top with a fried egg, peppers, or even bacon! You can make the burgers ahead of time with a weekly meal prep and then just oven warm up for a few minutes while you cook your sides.

Eating paleo is something that is so easy and tasty and this burger is a great example. No sauce or cheese needed, there is so much flavor on it’s own. When you have good meat and seasonings, you have all the flavor you could want and don’t need to disguise anything!

Now That’s a Mouthful: Paleo Creole Burgers

1lb grass fed burger
Tony Chachare’s Creole seasoning
1/4 onion
1/2 avocado
1-2 handfuls of spinach
4-6 cloves of garlic
1/2 lime or some lime juice
Coconut oil (or vegetable oil)

The prep work 

  1. Grab a medium sized mixing bowl and put in all your ground beef
  2. Add one egg
  3. Add creole seasoning to taste. I add a pretty good amount to really enjoy the flavor, like 5-6 shakes
  4. For the garlic, I peel 2-3 cloves and throw in my ninja. You can also just dice it up small with a knife if you don’t have a food processor and feel like getting it dirty. You can also do a few more cloves now for the spinach if you want
  5. Add the 2-3 diced cloves to the bowl with the other ingredients
  6. Mix with your hands which you will have washed before you started cooking and maybe again right now. Mix thoroughly so the egg is mixed and all the meat. (feel free to use a burger press if you’d like)
  7. Add a few more shakes of seasoning if you think there’s not enough, I usually do a shake or two more since I figure, why not?
  8. Shape the burgers into patties. I use make them into a ball or sorts and then squish a little and start rolling them into my hands and shaping
  9. Size will depend on how you portion, for the lap-band I do smaller so I can control the size
  10. Set aside
  11. Cut about the end of your onion off and then cut a 1/2 inch thick slice. If you are making bigger burger, cut onion in half and then cut the slice so you get bigger rings. You really only need a 1/4 of an onion, just to get a nice set of slice to grill
  12. You can also cut the avocado into slices but leave the skin on
Making the magic

  1. Get a medium sized frying pan and set the heat to 5/medium to high heat
  2. Put the burgers in the pan, I usually do 3 at a time if they fit
  3. Burgers have fat so you do NOT need to add any oil
  4. Get a second smaller pan ready so you can cook the spinach simaltaneously
  5. Add a little oil to that pan and put in the rest of the garlic,  set to medium heat
  6. Let the burger get a nice char going and when you think it’s to your liking, flip
  7. Go back to the spinach pan and add in about 2 handfuls of spinach, always add more because it becomes a much smaller portion when cooked
  8. Add a splash of lemon juice 
  9. Go back to the burger and keep the char to your liking. Mine go for a few minutes because I like a good char
  10. Keep the heat at medium , about a 3/4 and cook to your taste. I like a medium rare to medium so I cook it about 5 minutes on each side
  11. Stir spinach until wilted and remove pan from heat
  12. Grab your serving plate and add the spinach to the middle of the plate
  13. Add one of the burgers on
For the onions

  1. You can honestly use the same pan as the spinach or start a new one
  2. Using a medium sized frying pan and pour some coconut oil
  3. Set the stove to a medium heat and let the oil heat up some
  4. Add in the onion and maybe a little seasoning, creole or garlic powder, if you want
  5. Sauté the onions, flipping the onion after a few minutes
  6. Flip again after a few until onions are grilled to your liking. I like mine pretty grilled and a little charred but you can stop sooner
Finishing moves
  1. Add the onions to the top of the burger
  2. Garnish the plate with the avocado
  3. Add lime and garlic salt to taste on the avocado or leave plain
  4. Feel free to add some baked sweet potato fries (recipe coming soon!)