Tag Archive: recipe

This week I was really trying follow the KISS method- keep it simple stupid- when it comes to our food. I am in the middle of a Shaklee ReSet to get over some cravings and lose some bloat. I am trying to eat as clean as possible so I’m sticking to clean, Paleo meals.

One of the things that is tricky about eating this way is the amount of prep time the meals take (not to mention the price). BUT- if you play it smart, you can get double the meals out of half the prep.

Here’s what I bought:


From these ingredients, I am going to make 1 dinner and 1 breakfast for a family of 4 (with some leftovers)

Dinner: Stuffed Peppers
-ground turkey
-bell peppers
-crushed tomatoes
– seasonings from pantry
-coconut oil from pantry


Breakfast: Egg ‘muffins’
-9 eggs
-ground turkey


How did I do it?

I browned the turkey with an onion, seasoned with salt, pepper, onion powder, minced garlic, cumin, paprika, and oregano (use what you have/like). After the meat was cooked through, I separated the meat 1 part for egg muffins, 3 parts for stuffed peppers.

For the PEPPERS- leave in pan, add tomatoes and simmer for a bit. Add cilantro and spinach, mix in. Put the mixture in partially cooked peppers (boil for a few minutes), and bake at 350 for 10-15 mins. Add cheese if you’re not ‘strict’ Paleo.

For the EGGS- let meat mixture cool a little. Mix the eggs with spinach, cilantro, splash of water, salt, pepper. After the meat mixture is cooled, add to egg mixture. Pour mixture into non- stick pan (like in the picture) or silicone muffin cups. [This would also work in a greased pie pan- I call it egg pie!] Bake about 20 mins at 350. Inserted knife should come out clean.


That’s it! So simple and inexpensive!

My daughter came up with the name for these because she thinks they give you special super powers. But, she’s 4 and still thinks the moon follows her around, so no promises…

These are our go-to snack, breakfast on the go, and special treat for the kids. I love that they are healthy and wholesome and easy and versatile. My kids love that they are delicious! And, they are made with the World’s Best* Protein Powder!
The recipe honestly changes every single time I make them because I just use whatever I have in the house, but the image above shows the ‘base’.

I love to add quick oats, unsweetened coconut flakes, chocolate chips, dried fruit, etc. They haven’t turned out bad yet! And your kids can help because they are so easy.
You can make them nut-free by using Sun Butter (hey Basher)!

You just mix all the ingredients and roll into balls. Put them in the fridge for 30 mins to set and then enjoy. Keep them in the fridge. I’m sure they’re good for a week but ours have never lasted that long!

Why Shaklee protein powder?
Our protein is non-gmo, gluten free, lactose free, no artificial anything, low glycemic, and kosher! Not to mention- it has pre and pro-biotics in the powder. No one has what we have! And they make the most delicious smoothies/protein shakes!

*I am an independent distributor for Shaklee. I make money on sales from the links provided. I believe that Shaklee has changed my life for the better and I like to talk about it on the internet. 🙂 We do have the best, most comprehensive nutrition plan in the world. I can actually say that! We got it approved thru legal because we really do.

I love meatloaf. You love meatloaf. And, if you don’t love meatloaf, you’re doing it wrong (or you’re a vegetarian which is the only acceptable reason not to like meatloaf). Meatloaf gets a bad rap. Partly, it has the world’s worst name. The only thing that I can think of that would be worse is “Lump o’ Meat” or “Spam”. When you think of meatloaf you think of a family in the 50’s with a pile of ground beef and some ketchup. Or you hear Will Ferrell yelling “Mah! Meatloaf!” I assure you, there is a more updated and healthier way to make it. Here is what I do (for the most part, some of the time, well- at least how I made it today)

I used Grass Fed Ground Beef and Ground Turkey as the Meat. I used Ritz Crackers and left over dried croutons from Thanksgiving to make the bread crumbs. You could easily make this entire dish Paleo by using almond flour/meal instead. If I have it on hand, that is typically what I do. You could also omit the cheese if you are super strict. I snuck in tons of veggies to make this dish so that it packs a nutrient punch!

Veg list- Kale, parsley, garlic, onion, sweet potato, carrot (I’ve done it before with zucchini too but didn’t have any in the house). That’s 6 vegetables in 1 meal, suck it Martha Stewart! Not sure why I decided to pick on Martha there, she seems lovely. Anyway….

I made a video to show you how I did it! Yay for videos! Now if only I had someone to hold the damn camera for me so I don’t have to be such a spaz. Watch this.

After you put the loafs together, you can either cook right away or refrigerate for later. That’s what I did today. While my daughter was watching her cartoon, I was pretending to be a skinny, prettier version of Giada in my kitchen. When you are ready, you can glaze with a little sauce (worchestershire-no one knows how to spell that- and tomato sauce or something similar that you like). Bake at 350 for 35 mins, glaze again and turn up to 375 for 10 more mins. That is approximate. I cook it until my meat thermometer says at least 160 (less if it’s just beef) degrees and then I let it sit for at least 10 mins. Don’t be a dick and slice it too soon, it will ruin everything and Santa won’t bring you presents.

And here are some pictures to make you wish you were coming over for dinner…
The Meat:image

The Bread Crumbs


The Veg






Before Pic (least pretty picture, but it is ‘meatloaf’…what do you expect):

Money Shot:
imageAnd that is it! My kids just cleaned their plates while I am finishing this up. 🙂

***If you like to blog and make silly videos and be creative on your own terms, you should work with me! I also sell Shaklee products and am in LOVE with working from home. Comment below or email me at creimholz@gmail.com

In the summer I LOVE to make Beer-can chicken on the grill, but in the winter I don’t use the grill much. But, I still love having a whole chicken to feed the family. So, instead of grilling I roast it. We eat 90% paleo, but this recipe works whether you are paleo or not. Here is a very simple way to make to make an incredible wholesome dinner for your family. If you have never roasted a whole chicken before, please don’t be intimidated. It’s really not that hard. You can do it!!

First, assemble your ingredients.
-Whole chicken, remove the giblets
-Fresh thyme
-Carrots, celery (as base under chicken)
-Salt, pepper, garlic powder, onion powder, paprika
-Olive oil

prep pic

Next, pat chicken dry with a paper towel and place on top of carrots, celery, 1/2 onion roughly chopped, and few sprigs thyme in your roasting pan. Season inside of bird cavity with salt and pepper, and then stuff with lemon (quartered), 1/2 onion (chopped), garlic (smashed, approx. 2-3 cloves), and few sprigs thyme.


stuffed chicken

Loosen the skin away from the breast meat and season between. Drizzle the top of bird with olive oil and then season very well. Don’t be shy! You don’t want a bland bird.

chicken pre cook

Roast in a 350 degree oven 20 mins. per pound and then another 15 mins. I did mine for an hour and 40 mins. uncovered. Let it rest for at least 15 mins. before you cut into it. If you don’t have an instant read thermometer, I highly recommend it. You will do less over-cooking if you have one. Chicken should be cooked to 165.

final chicken

So, stinking, delicious. I am going to serve mine tonight with roasted Brussels sprouts and sweet potatoes.

Our family eats about 90% paleo, so that means we eat a lot of eggs! Like a lot of eggs. I am constantly searching for ways to keep eggs interesting for my kids. I already have mom guilt about never letting them eat store bought cereal and toast, so when I hear ‘eggs, again!!!!!’ I cringe a little. 

One of my favorite resources since making the switch is the Nom Nom Paleo website and blog. I think it’s because of the sheer quantity of recipes available. It also helps that I have liked everything I’ve made from that site. Here is what I made this morning, but I encourage you to see for yourself

Frittata Muffins-

-1 lb. ground beef (grass fed if possible), you will probably only use half of the meat so either double the recipe up and use all of it or do what I did which is freeze half of it so that when I make this again next week, I won’t need to brown the meat again. 

-1 small onion chopped

-Handful of spinach ripped up

-1/2 cup shredded cheese

-heaping tablespoon plain yogurt (full fat), you could use kefir or cream or milk if you wanted probably

-6 large eggs

Preheat oven to 350

Brown the meat and onion in a pan and then let cool. 

Scramble eggs, yogurt, cheese and spinach in large bowl. 

After the meat mixture is cool, fill up the muffin pan or silicone muffin cups half way with meat.
photo (25) Top the rest of the way with the egg mixture. (I actually topped with more cheese too).
photo (26) Bake for 20-25 mins. or until knife inserted comes out clean. 

I like my baking cups because they don’t stick at all! 
photo (27)

You can also use whatever types of seasonings you are in the mood for. I wanted them to be kind of like tacos so I chose salt, pepper, garlic, cumin, and paprika. Very tasty. Kids loved them and begged for more. 



photo (24)

Well, we have all heard the evils of beef and the praises of turkey over the years. I don’t necessarily believe that beef is bad, but I know I shouldn’t eat too much of it. Not to mention, the ‘good’ beef (aka pasture raised) is more expensive. I would rather eat a little bit less of it and get the better quality… Anyway, back to turkey. How many of you have gone to a restaurant and ordered a ‘turkey burger’? Oh, just you? You’re weird! We all know that turkey burgers are bland and dry and not even in the same ball park as beef. But, what if I told you I have a trick that makes turkey burgers not only tasty but healthier? What!? (oh, and please forgive the crappy pictures taken from my phone in horrible lighting!)

Step 1. Turkey is very lean and needs to be cooked to 165 degrees and therefore usually turns out dry. But, if you add some thing to the ground meet when you are making the patties, the meat doesn’t dry out. My secret ingredient? Apples! That’s right finely diced granny smith apples! It keeps the meat moist (that’s right– MOIST—I know some of you hate that word) and you can NOT taste the apples at all. Just peel the apple, finely dice it (or use a food processor if you have one) and mix it in with the meet. I use 1 apple for every pound of turkey. Then just make the patties like normal.

photo (2)

Step 2. Turkey burgers are hard to do on the grill. By the time they are cooked thru in the middle they are usually charred on the outside and DRY. We’ve all been to the picnic where you want to dunk your burger in your beer because it is so over cooked. To avoid this I make my turkey burger inside. I start in a super hot skillet. Sear the meat on each side (approx. 2 mins.) and then finish on a baking sheet in the oven (350 for 5-10 min. depending on how thick you made your patties). The oven will make sure they cook in the middle and makes it easy to add cheese the last 3 mins.

photo (3)

Step 3. Toppings! A good quality beef burger might be great on the plain side because the natural flavors are so good. Turkey needs a little more help. Prepare good toppings. Avocado, carmelized onions, tomato, bacon (!), good cheese (if you put American processed cheese on a delicious turkey burger I might find you and punch you, there are so many options- brie goes great with the apple, gouda regular or smoked, etc.), garlic aioli, and so on. I like avocado, onions, tomato, and mayo on mine but I mix it up. By the way, this is delicious with or without a bun. In the picture I had mine on a brioche bun- obviously a cheat day! So worth it!

turkey burgerphoto (4)

Well, there you have it. Cheers to never making a sucky turkey burger ever again!

***this is the 2nd post in my how-to series. Click here to see the first one. Stay tuned for more over the next week.**** And, LIKE candysbrainblog on facebook to see more regular posts, tips, and non-sense. 🙂

taco 2taco 1Tonight’s post is just a quickie. I have struggled lately to find time for blogging. It is amazing how busy your life can become in the blink of an eye. Our new way of eating is definitely more time consuming and I am still learning the short cuts. So, this post is just the recipe for tonight’s dinner. Sometimes a quickie is just as good, right?

I call them Paleo(ish) Tacos because I use cheese. I love cheese. I have seen conflicting information on what kind of cheese is okay and what is not. It doesn’t seem to bother my stomach at all so I eat it and enjoy the crap out of it.

I take butter lettuce, top it with my homemade guac, rotissierie chicken, goat cheese, and cilantro. I roll it all up like a taco/burrito and then down the hatch. So easy! So delicious! So healthy!

Here is the homemade quac recipe. I am not much of a measurer, so this is all approx. Adjust as you see fit.

Halved baby heirloom tomatoes (whatever tomato you like!)
Red onion
Salt, Pepper, garlic powder
Red pepper flakes
Lemon juice

The big lesson here is every ingredient is a REAL food. Nothing processed (except the spices, but I pick good ones without all the crap in them)

The kids are a little pickier and I am trying not to ruin their childhood so they were served: quesadillas made with corn tortillas, shredded mexican cheese, chicken, and spinach. Cooked on the stove with coconut oil.

My husband was busy ‘working late’ so he just ate his. He came down stairs, not realize I am typing this right now and honestly just said, “Wow, those were crazy good!” Nothing makes me happier than that!

Any paleo or wheat-free recipes you want to share?