AIP Paleo Burgers (That don’t suck!)

We started cooking AIP PALEO this week, and I am not gonna lie, I was nervous.

Will my food taste good, will it have a taste, will I starve because nothing tastes good…

I didn’t starve, and the burgers were FAB!! I know you all are going to love them, and I have included variations, cause not all of you are on this AIP journey with me.

(To read more about my journey click HERE)


Remember friends, the food you eat will either help you fight disease or feed it, and we ain’t got time for no disease over here, do you?! ❤



serves 4


1-1.25 pounds of grass fed ground beef

3 TBS coconut Aminos (If you are Paleo or not AIP cut aminos down to 1 TBS and add an egg)

1 TBS coconut flour

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp sea salt


Combine all ingredients in a large bowl, form into 4 round patties. Grill (indoors or out) to your desired doneness. Serve on top of your crispy sweet pot fries, then top with onions, avocado, and any other desired toppings. Drizzle UMAMI sauce all over burger and fries! (If you are not AIP, try topping with grass fed shredded cheese and a slice of tomato!)




1/2 to 1 sweet onion

Avocado or coconut oil

Water as needed


Cut ends off onion, then lay on flat side. Cut down the middle. Peel off skin. Place flat side down and slice through the “rainbow” very thinly.

Heat 1-2 tsps of oil in a saute pan over medium heat. Add onions. Stir to coat, reduce heat to medium-low. Continue cooking, and occasionally stirring, to be sure they don’t burn. 10 minutes in add a pinch of salt and a TBS of water. Continue cooking for 30-60 minutes, till onions are soft and caramel-y!




2 medium to large sweet pots, rinsed and peeled

Avocado or coconut oil


Cut sweet pots in half, down the thickest part of the potato, then cut in half again, long wise. Slice quarters into thin, fry like shapes! 🙂

Toss in a bowl with a TBS of oil, then spread on large cookie sheet. Sprinkle with sea salt Bake on 350 degrees for 30-45 minutes. (They can sometimes burn easily, so just keep an eye on them!)


VEGAN UMAMI (From True Food)


1/4 cup Apple Cider Vinegar (I like BRAGGS)

1 Cup Nutritional Yeast Flakes

3/8 Cup coconut aminos

1 Cup Olive Oil (Can use EVOO)

6 cloves of garlic (This is CRAZY garlicy, so I used 1/2 tsp garlic powder to take it down a notch. Experiment and see what you like best.)


Add everything to a food processor or high speed blender. Then, with motor running, add oil into the mixture, while mixing, in a thin stream. Amazing on Salads, grilled meat, and veggies. Store in a an airtight container in the pantry.


We LOVED this meal, I did not feel deprived, and felt really proud about fueling my body with food! If you have questions let me know below or shoot me a message!




Gluten Free Pancakes

About a year ago I stumbled upon the BEST cookbook I had ever used. I don’t say that lightly, I’ve been using cookbooks for years now, and honestly – nothing compares to these books.

I had recently been diagnosed with severe food allergies and was needing to go Gluten & Dairy free – and “Against All Grain” is both of those. Danielle Walker is a genius, and once you try even {ONE} of her recipes, you will agree. And for those of us who need to be GF, this book is a game changer. 🙂

 OK, so on to what I think are the BEST GF pancakes I’ve ever made!

Start with the dry mix, then you can store it in your fridge or pantry for a good 6 months. (The dry mix can also be used for waffles and muffins!)


Once you have that mixed up, you can move on to making these tasty little cakes!

{This will make 24 pancakes, so if it is just 2 of you,cut all ingredients in half}

* vegetable shortening or ghee, for greasing the pan

* 6 large eggs

* 1 cup almond milk (NO CARRAGEENAN)

* 2 cups dry pancak mix

* 1/4 cup melted ghee or coconut oil

* 1/4 cup raw honey

* 1 tsp vanilla extract


1. heat a well oiled skillet over medium heat, Add shortening or ghee and coat pan

2. place all ingredients into a blender or food processor, in the order listed

3. blend on high for 30 seconds. Scrape the sides is needed, then blend again.

4. pour 1/4 cup of batter per pancake onto the pan and spread into a 4 inch circle. cook for 2-3 mins on first side, till bubbles form on the surface and the sides lift easily. Flip and cook for 1-2 more mins.

5. repeat, adding oil when needed


{Here are some tips and suggestions, my pancakes NEVER looked like her beautiful perfect stacks – but they tasted amazing! I found them very hard to flip and destroyed quite a few, but I still ate them. Don’t Judge!! Just cause they looked awful doesn’t mean they didn’t taste incredible. 😉 Also, I found they got very dark, very fast – so lower heat might be best! }


{STOP Judging!!}


Happy cooking and enjoy!



What’s For Dinner??

Confession…. I used to be a Vegan. Then my body started doing weird things and I realized it wasn’t getting the nutrients it needed to function properly. (Some Vegans do great with this lifestyle choice, you have to do what is best for your body!)

So, back to meat I went. And away went Gluten! All the recipes I post in my Blog will always be Gluten and Wheat free!! FYI. 🙂

I have to be careful with red meat, technically I am allergic to it – I’ll save those details for another Blog Post! So, when we do eat it, which is about 2-4 times a month, it is ALWAYS organic and Grass Fed. Remember, what the animal ate, so shall you. So we try to keep it as clean and anti-inflammatory as we possibly can.

Tonight’s dinner was Slow Cooker Pot Roast with Parsnip Puree (The jury is still out on that addition! 😉 ) But the pot roast fell apart and the gravy was SO good.




It takes a little prep to get all the things ready for the crock pot, but 8 hours later it’s all worth it.


3-4 lbs beef chuck roast

1 onion, cut in half

1 cup chopped leeks

3 cloves of garlic

6-8 medium carrots, peeled and cut in half

1 18-20 oz jar of diced tomatoes (I prefer jar so that we are ingesting less chemicals!)

1 cup chicken or beef broth

1/2 cup red wine

3 branches of fresh thyme

2 prigs fresh rosemary

2 tsp sea salt, plus more to taste

Cracked black pepper

Place ALL ingredients in the slow cooker and cook on low for 8 hours. Then transfer roast to cutting board and cut into chunks. Discard the stems of the thyme and rosemary, then add half of the liquid, all the onions and half the veggies to a blender and puree. Add the chopped meat and purred veggies back to crock pot and continue cooking on low for another 1-2 hours. Add salt and pepper to taste, enjoy!!