Archive | Easy meals RSS feed for this section

Sauteed Kale and Onions

14 Sep

Sauteed Kale and Onions

Sauteed Kale and Onions


  • 1 1/2 pounds young kale, stems and leaves coarsely chopped
  • 1/2 sweet or white onion, diced
  • 3 tablespoons coconut or olive oil
  • 2 cloves garlic, finely sliced
  • 1/2 cup vegetable stock, low sodium, or water
  • Salt and pepper
  • 2 tablespoons red wine vinegar


  1. Heat coconut or (olive oil) in a large saucepan over medium-high heat.
  2. Add the garlic and cook until soft, but not discolored.
  3. Raise heat to high, add the stock and kale and toss to combine.
  4. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated.
  5. Season with salt and pepper to taste and add vinegar.

Paleo Beef Stew (slow cooker recipe)

29 Aug

Paleo Beef Stew

There’s nothing like rain to inspire me to cook a nice stew! This a comfort food I’ve always looked forward to, even as a child… but now I’m enjoying this wonderful, nourishing Paleo version!

If you want to print, I’ve made it available in pdf format for you here: Paleo Slow Cooker Beef Stew-GFWT


Paleo Beef Stew









• 3-4 lbs grass-fed beef stew meat
• 2 packages sliced mushrooms of choice (approx. 3 cups)
• 2 cup carrots, peeled and chopped
2 cups celery, chopped
• 2 sweet potatoes, chopped
• 5 garlic cloves, peeled and smashed (use the flat part of a knife)
• 2 large sweet onions, chopped. (Place in warm water for 5 minutes then peel)
• 4 cups chicken or beef broth (or water if you don’t have that on hand)
• ⅓ cup balsamic vinegar or 1 cup red wine
• 2 tablespoons red wine vinegar
• 1-2 small cans tomato paste
• 2 bay leaves
• 4 tablespoons onion powder
• 2 tablespoon dried rosemary
• 2 teaspoon dried sage
• 2 teaspoon dried parsley
• 2 sprigs of fresh thyme, or 1/2 tsp dried
• Salt and pepper, to taste

Using a large crock pot:
1. Place mushrooms, garlic, and onions in the bottom of your pot
2. Throw meat and sweet potatoes on top.
3. Mix your liquids and tomato paste,
4. Place all the spices on top of the meat and sweet potatoes.
5. stir your liquids and tomato paste until combined. Add all remaining ingredients. Cover.
6. Cook on Cook at low for 6-8 hours.
*This recipe is easy to half for smaller meals, but I always suggest cooking extra for leftovers during the week.

2013 All Rights Reserved. ©Tiffany Dalton

Thai Coconut Curry Shrimp Soup

27 Sep

   Happy Fall! Soup is served!


Thai Coconut Curry Shrimp Soup

Author: ~Tiffany Dalton~
  • 1 tbsp coconut oil
  • 2 tbsp fresh ginger (grated)
  • ½ white onion sliced
  • 1 can organic coconut milk
  • 2-4 cups organic chicken broth or water (less = creamy)
  • 2 tbps Thai Kitchen Red Curry Paste approx. half bottle
  • 2 tbsp fish sauce
  • 1 stalk lemongrass (fresh, smashed and cut into 2 inch lengths)
  • 2 cups butternut squash
  • 2 cups organic kale (coarsely chopped)
  • 2 cups shiitake mushrooms (fresh, sliced)
  • 1 lb raw shrimp (peeled and deveined)
  • 1 whole fresh lime juice
  • salt (taste)
  • *red pepper flakes if desired
  1. Heat the oil in a large pot over medium heat. Cook the ginger and onion until translucent.
  2. Add the coconut milk and chicken broth or water.
  3. Stir in curry paste, lemongrass, fish sauce.
  4. Add in the butternut squash and allow to simmer for about 15 minutes.
  5. Stir in kale and mushrooms, again allowing it to simmer until kale is tender.
  6. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt;
  7. REMOVE the lemongrass; garnish with cilantro or scallions. For extra heat, add red pepper flakes.

I can’t always find lemongrass, but it’s still delicious without! If you can find it, it certainly adds great flavor.




Click below to see:

Thai Kitchen Red Curry Paste


Gluten-Free Adventures: 5 Traveling Tips!

14 Jun

Gluten-Free Bakery

I’m home safe from Portland (barely!) I considered ranting to you about the bad luck streak I’ve had this last week before and ON vacation, but I’m going to skip it and get to the good stuff- life is too short and my theory is to be happy anyway! Above is a pic of me visiting Crave Bake Shop in Lake Oswego, Oregon. Crave is a Gluten-Free Bakery- an awesome gem tucked away in the luscious green landscape of Oregon. This place is more than just a bakery: it’s a dedicated Gluten-free bakery who recently WON on Cupcake Wars! One of their winning cupcakes was the chocolate Hazelnut Cupcake… and I sure ate the heck out of that thing. They offer G-free doughnuts, scones, dinner rolls and garlic knots to boot!

This place was obviously on my MUST GO TO list! With my handy iPhone, I find eating G-free in other cities much more tolerable. Traveling is stressful. It’s 10x harder to travel for those with us with food allergies. Anxiety and preoccupation with food takes over our otherwise meant to be relaxing vacations. We worry about where the heck we will or can eat; between other people’s homes, and all the restaurants you’re likely to frequent… the G-free environment is never guaranteed. Not eating gluten does NOT mean you have to feel out of control just because YOU are not making every meal. Here are some traveling tips that I can share that have really helped me keep my worries at bay on the road (However, I am Gluten Sensitive- not a Celiac):


Crab Cakes- Gluten-Free

30 Apr

Gluten-Free Crab Cakes

1 lb (16oz) cooked Crab Meat (please make sure you use REAL crab meat, imitation crab not only contains gluten, but it’s just plain gross). Trader Joes has a great one.
1/4 c. Scallions or fresh Italian Parsley
2 tbsp Mayo of your choice
1 tsp. Dijon Mustard and 1 tsp Coleman’s powdered Mustard (Coleman’s is GF)
1 egg
1 tsp Lea & Perrins Worcestershire Sauce (yes G-free: Annie’s Organic Worcestershire is NOT G-free)
Hot Sauce (optional)
½ tsp Lemon Juice
1-2 tsp. Old Bay Seasoning (yes, GF- more or less to your preference)
2 Tbs-1/4 cup Almond Flour or Gluten-Free bread crumbs (add until stays together)
2 Tbs. Coconut Oil (for frying)

1). Combine all ingredients, minus the coconut oil, in a medium size bowl, mix well (Clean hands!) Chill for 2 hours after mixing before cooking for best results
2). In a large frying pan melt the coconut oil over medium high heat. To test if the oil is ready, drop a small amount of crab cake mixture into the oil and if it bubbles around the edges, the oil is ready.
3). Form patties out of the crab mixture and gently add to the hot pan. Cook each crab cake for 2 – 4 minutes per side.
4). Remove crab cakes from pan and drain on a paper towel. Depending on how large you make the patties, you should get 8 – 10 medium-sized crab cakes.
Skinny NOTE: Crab cakes can be broiled for 6-8 minutes each side until brown. Oven baked: Place on buttered sheet pan and bake for 15min at 400 degrees until golden brown.

5) Serve with a dijon dip, tartar sauce, or any creative sauce you’d prefer!