Beef and Broccoli — Paleo

Who doesn’t love beef and broccoli?  I know that question shouldn’t be allowed to ask…

This is another yummy recipe from the Paleo Cook Book, as always I changed it a bit, and it was yummy yummy :).

We made this meal 3 times now since we started the Paleo diet and I am sure we are gonna make it again. It is very easy to cook, just make sure to heat the oil until it is almost smoking before you add the beef for a true stir-fry effect.


  • 2 Tbs olive oil
  • 1 Lb grass-fed flank or round steak, cut in thin strips
  • 1 onion, sliced
  • 1 Lb broccoli florets
  • Freshly ground black pepper, to taste
  • 1/2 cup beef stock
  • 1/2 cup low-sodium tamari sauce
  • 1 Tsp garlic, minced
  • 1/2 Tsp red pepper flakes
  • 1 tablespoon quick-cooking tapioca


  • Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook it quickly, stirring constantly. Transfer the steak to a bowl and add a bit more oil if necessary.
  • Add the onion into the pan and cook it quickly, stirring constantly. Season with freshly ground black pepper. Transfer the onion to the bowl with the stake.
  • Add the broccoli into the pan and cook it quickly, stirring constantly as well. Add more olive oil if necessary. Season with freshly ground black pepper.
  • Mix the remaining ingredients in a small bowl. Pour the sauce in the pan and cook it until slightly thickened, stirring constantly.
  • Add the beef to the sauce and serve. Enjoy!

** To my personal taste tamari sauce and soy sauce are to salty even when they are low-sodium, so I add 2/3 cup beef stock and 1/3 cup low-sodium tamari sauce. But my husband needed that little bit of extra tamari sauce and because he is so sweet he just add a bit of extra sauce on his meal.


Olive, Garlic and Lemon Chicken — Paleo Diet

I can’t take the credit for this yummy dinner, my sweet husband cooked dinner tonight and we love it! It is a keeper :). Like always we changed a little bit the original recipe, hope you guys love it too.


Serves 4

  • 1/4 cup olive or coconut oil
  • 8 chicken thighs, with bones and skinless
  • 3 small onions, thinly sliced
  • 3 cloves garlic, minced and smashed almost to a paste
  • Freshly ground black pepper, to taste
  • 1 1/2 cups chicken stock
  • 2 Tbs fresh thyme, chopped
  • 1/2 cup lemon juice
  • 1/2 pound black olives, cut in half ( I omitted this ingredient because I don’t like olives)
  • 2 lemons, sliced and seeds removed


  • Preheat oven to 350 degrees F.
  • Heat oil in a large, hot pan and brown the chicken pieces. Set the chicken aside.
  • Cook the onions until soft — approximately 3 minutes — making sure to scrape all the delicious chicken bits off the pan while cooking them.
  • Add the garlic and cook for approximately a minute. Season with pepper.
  • Add chicken stock, thyme, and lemon juice and return chicken thighs to the pan.
  • Bring to a simmer and then put the pan, covered, in the hot oven for about 20 minutes.
  • Remove lid and add halved olives (if you are gonna add olives) and lemon slices. Bake for another 15 to 20 minutes, uncovered.
  • Serve the chicken with the garlic, olive, and lemon sauce, as well as with some of the lemon slices. Enjoy!

High-Protein Grain-Free Burgers — Paleo Diet

My family and I started the Paleo Diet almost 3 weeks ago and I have to say that I am loving it, at this point I feel that I am not missing the carbs as much as the beginning of the diet, Yay! and yes, we are having one cheat day per week, we don’t loose control during cheat day but we allowed us to eat that meal that the Paleo Diet don’t allow us to eat.

This is the book I am following to cook must of my meals to get familiar with the diet.  But I am alliterating some of the recipes to my taste, but every alteration is allowed in the Paleo diet.

When the recipe is something a never made before I like to follow the recipe step by step without changing anything, but when I am familiar with the recipe I like to add some of my favorite ingredients to make it my own.

High-Protein Grain-Free Burgers — Paleo Diet

This recipe is not the original version of the book, this recipe has my own touch and I have to say that my family and I loved it so much that we are planing to make it again very soon :).

This recipe make 4 burgers.


  • 8 slices uncured, nitrate-free, thick-cut bacon
  • 4 large eggs
  • Freshly ground black pepper, to taste
  • salt to taste
  • 1 lb grass-fed ground beef
  • 1 Tsp garlic powder
  • 1 Tsp onion powder
  • 2 avocados
  • fresh lime juice
  • lettuce
  • hot sause (optional)


  • Heat a large skillet over medium-high heat. Add bacon slices, cook until crisp. Remove from pan.
  • Season beef with garlic and onion powder and pepper. Divide into 4 patties. In a separate pan, fry each patty until cooked through.
  • To make the guacamole you will need to take the avocado’s skin off then put the avocado in a bowl, smash it with a fork until it is a smooth paste, add salt, pepper and fresh lime juice to taste.
  • Crack eggs and add the to the skillet individually, as many as will fit, and fry on both sides until cooked (I like them over medium), seasoning with pepper. Remove from pan.
  • To serve place burger on a bed of lettuce, top with two slices bacon, top with a spoon of guacamole and top with another egg and a little bit of hot sauce at the top if you want. Eat with a knife and fork for best results. Enjoy!



Homemade Paches (Tamales)

I’ve been trying to make paches since 2 years ago and I have to say that I really did a great job this time yummy!

For those of you that don’t know, this are called paches because are made with a mixture of potatoes and masa and I always like to put a big peace of meat and some slices of jalapeno peppers 🙂 Also, I will double the sauce next time because this time it was barely enough.

I did start making them around 11 am and finish around 4 pm but I took 2 hours break plus taking some short time brake to take care of my kids. Hope you enjoy them and have fun making them.


  • 2 1/2 Pounds Potatoes
  • 3 – 4 Pounds pork country ribs
  • 3 Cups Water
  • 1 Pound Tomatoes — sliced
  • 2 Large Scallion — finely chopped
  • 8 Cloves Garlic — finely chopped
  • 1 small onion
  • 2 tbs olive oil
  • 1 bay leave
  • thyme
  • 1 Small Red Bell Pepper — finely chopped
  • 5 Large Jalapeno — finely sliced
  • 9 Tablespoons Margarine — melted
  • 2 Cups Tortilla Flour — Maseca
  • 2 Teaspoons Salt
  • 1 1/2 Teaspoons Ground Allspice
  • 1 1/2 Teaspoons Pepper
  • 1/4 Teaspoon Achiote — dissolved in
  • 2 Teaspoons Hot Water
  • Aluminum Foil
  • 4 bags of Goya Banana Leaves



If your banana leaves are frozen make sure to defrost them over night.

  • Fill up with water a large pot, cook the potatoes over moderate heat until they are soft, about 30-40 minutes. Cool and peel. While they are warm mashed them leaving small pieces like the size of a grape. Set aside.


  • Cook together 1 cup water, tomatoes, scallions, 4 garlic cloves, bell pepper and 2 jalapeno peppers over low heat for 20 minutes. Process to a smooth sauce and strain through a metal sieve to remove any lumps. There should be about 3 cups sauce.
  • Cut in small pieces and season the ribs with salt, pepper and other season you will like, set aside.
  • In a pre-heated pan add olive oil, 4 garlic cloves and 1 small onion finely chopped.


  • Fry them for about 1 or 2 minutes. Add ribs and saute them in every side until gold color. Set aside.
  • In a large pot add the tomato sauce and the ribs, bay leave, thyme and bring it to boil, reduce heat to simmer and let it cook for about 2 hours, stir occasionally making sure you always have a least 2 1/2 cups of sauce, add chicken broth or water and season if it needs it.
  • Mix together into a smooth moist paste, the mashed potatoes, 1/2 cup of sauce, margarine, tortilla flour, salt, allspice, pepper and dissolved achiote. Mix welll.
  • Soak in water the banana leaves and dry them. Cut them in squares, set aside.


  • Slice the jalapenos. Put 3-4 tablespoons of the masa mixture onto a square of banana leave and foil, place a piece of meat in the center, 2 slices of jalapeno pepper and 1 tbs of sauce, fold into a rectangle.


  • Pack firmly when folding. Steam the tamal over moderate to high heat for 45 minutes.


  • Serve warm with a liberal squeeze of lemon if you like. Ejoy!




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Carrot Cake

This in my favorite cake ever! I can eat it every day yummy yummy.


  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins
  • 4 eggs
  • 1 1/2 cups whit sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 cups all – purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 4 tsp ground cinnamon
  • 1 cup chopped walnuts


  1. In a medium bowl combine grated carrots and brown sugar. Set aside for 60 minutes,then stir in raisins.
  2. Preheat oven to 350 degrees F. (175 degrees C). Grease and flour 2 – 10″ cake pans.
  3. In a large bowl beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture and the walnuts. Pour evenly into the prepared pans.
  4. Bake 45 to 50 minutes.
  5. When Completely cooled, frost with cream cheese frosting.

Cream Cheese Frosting

  • 1 pkg 8 oz cream cheese, softened
  • 1/2 stick of butter, softened
  • 2 tsp milk
  • 1 tsp vanilla
  • 4 cups powdered sugar


  1. Beat first 4 ingredients together.
  2. Gradually add powdered sugar.
  3. Refrigerate any leftovers.

Homemade Pumpkin Pie

I never made a pumpkin pie before and I always though making a crust is super hard but I made this awesome recipe for Thanksgiving, all from scratch, it was the BOM ! everybody love it and I am planing to make it again for Christmas :).

I have to say that originally I had a pumpkin pie recipe I found in Facebook but thanks to my husband’s friend Skye Manning, she is awesome, a great chef you have to see what she can do in the kitchen, yummy yummy :)… I made this one that you will love it. I am so thankful she didn’t mind to shared that recipe because I love it and it is very easy to make.

Pie Crust

  • 12 tbs (1 1/2 sticks) very cold unsalted butter
  • 3 cups all – purpose flour
  • 1 tsp kosher salt
  • 1 tbs sugar
  • 1/3 cup very cold vegetable shortening
  • 6 to 8 tbs (about 1/2 cup) ice water. (it needed the 8 tbs of ice water)


Dice the butter and return it to the refrigerator while you prepare the flour  mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. Whit the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well – floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

*** I diced the butter and put it in the freezer until frozen. The butter and the shortening needs to be as cold as possible.

Blind Bake The Crust

Line the pie crust with parchment or aluminum foil and fill with pie weights or dried beans. Bake util the edges just start to brown, 12 to 15 minutes. Remove the weights and lining and bake for another 5 minutes. Remove from the oven and keep near the stove.


Step To Make Pumpkin Puree

  1. Remove stem and split pumpkin in half.
  2. Sprinkle inside with salt.
  3. Place on cookie sheet lined with parchment paper cut side down.
  4. Roast for 30 – 45 minutes at 400 degrees or until the flash is easily pierced with a sharp knife.
  5. Rest on a cooling rack for 1 hour.
  6. Scoop out the flesh from inside the pumpkin and put in a food processor.
  7. Process for 3 to 4 minutes or until the flesh is smooth and thoroughly pureed.

To Make Pumpkin Pie Filling

  1. Preheat oven to 350 degrees.
  2. Bring 1 pound of pumpkin puree to a simmer over medium heat until it’s slightly thickens up about 2 to 3 minutes.
  3. Add 1 cup of unsweetened almond milk.
  4. 1/2 tsp of kosher salt.
  5. 1/2 tsp of freshly ground nutmeg.
  6. 1/16 tsp of cardamom.
  7. 1/3 tsp of allspice.
  8. 1/3 tsp pumpkin spice.
  9. 1/3 tsp of cinnamon.
  10. 1/8 tsp ground ginger.
  11. Kill the heat and let it cool for 10 minutes.
  12. Whisk together two large eggs plus one egg yolk in a bowl.
  13. Add 1 1/4 cup of brown sugar whisk until smooth.
  14. Slowly add the puree whisking continuously.
  15. Add to a container that has a spout.
  16. Place pie pan with crust in the oven and pour the mixture just below the lip
  17. Bake for 45 – 60 minutes or until the center is just jiggly which is about 195 degrees and the center and 205 degrees around the edges.
  18. Cool pie for three hours before serving or refrigerating.