Paleo Broccoli Salad

If you are looking for a side dish for your holiday cookout, give this broccoli salad a try!  We loved how this turned out with the paleo mayo!

2 heads broccoli, cut in small pieces
1 1/2 cups red grapes, halved
8 - 10 slices cooked bacon, crumbled
1/2 cup green onion, chopped
1 1/4 cup paleo mayo
Salt and pepper to taste

Paleo mayo:
2 egg yolks
1 tsp mustard
1/4 tsp salt
1/4 cup olive oil
1/2 cup coconut oil, melted

Place yolks, mustard, and salt in food processor and mix.  Begin adding a little bit of oil slowly, on low speed.  Continue adding oils slowly, and the mixture should begin to thicken.

The mayo is the only step of the recipe that requires any time.  The rest of the prep is just mixing the broccoli, grapes, bacon, green onion, mayo, salt, and pepper!

Crockpot Zucchini

Another super easy recipe!  We love crock pot recipes, and this one is an easy but great option!


2 lbs lean ground beef, browned and drained
1 yellow onion, diced
5 zucchini, diced
2 cans fire roasted tomatoes
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Place all ingredients in crock pot on low heat, cooking for 4 hours.  I love topping with greek yogurt and a little shredded cheddar cheese.

Homemade Breakfast Sausage

We finally found a great breakfast sausage recipe this weekend!  As always, a few edits, and we loved the flavor!!  If you are looking for a healthier breakfast sausage, give this one a shot!

12 oz ground turkey
1 egg, beaten
1/3 cup finely chopped red onion
1 1/2 tsp rosemary
3/4 tsp black pepper
1/2 tsp sage
1 dash sea salt
coconut oil (for greasing pan)

Combine all ingredients in a large bowl.  Grease pan with coconut oil, and heat pan on medium high.  Form small patties, and place in heated pan.  Cook until well done, about 4 minutes on each side.

We ate a slice of toasted ezekiel bread and two fried eggs with ours for breakfast both mornings this weekend!

21 Day Fix Approved Mexican Casserole

Excited to be back, and to share a few recipes this week!  As always, towards the end of tax season our schedules are just so hectic.  I've enjoyed the last two weekends of no work, and now I'm ready for summer!!

We made a great mexican spaghetti squash casserole this weekend.  Super easy too!  Here are the details:

1 spaghetti squash, prepared according to recipe here
5 chicken breasts, boiled and shredded
2 cups black beans, canned and drained or cooked according to crock pot recipe
2 cans fire roasted tomatoes (do not drain)
1 tsp onion powder
1 tsp garlic powder
salt & pepper to taste
handful of chopped cilantro
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Mix all ingredients except cheddar cheese, and fill a 9 by 13 casserole dish.  Bake 15-20 minutes.  Top with cheddar cheese and bake another 5 minutes.

We topped with greek yogurt and a slice of avocado, and the girls ate with sour cream and avocado.  Our oldest had two helpings, and probably would have eaten more!!

We counted the dish as 6 servings, and for 21 day fix, 1 serving equals approximately 1 green, 1 red, 1 yellow, 1 blue (cheese and avocado).