Sarah’s Sweet Potato Latkes

Hey there paleo rock stars!! How is everyone’s paleo/primal challenge going thus far? I hope you guys have been able to try some of things I’ve posted. Today’s recipe comes from my favorite paleo blog – Every Day Paleo. Sarah has a great story about how she and her family have come to embrace the paleo lifestyle; you will run out of excuses once you read it. Her cookbook Every Day Paleo is my favorite! Anyways…I made this recipe when I went home to Puerto Rico for Christmas and my parents and I loved it! The recipe as listed below yields about 12 latkes. I used two sweet potatoes (sorry I got tired of all the peeling and grating) and got about eight. The whole process takes maybe 30 minutes. However, if you have the sweet potatoes peeled and grated it only takes about ten minutes. As you can see in the picture below I did top them with bacon and eggs – amazing! Enjoy and let me know your thoughts.



  • 5 cups grated sweet potato
  • 2 eggs
  • 2 tbsp onions, minced
  • 1 tsp cinnamon
  • Sea salt and black pepper to taste
  • Eggs (optional topping)
  • Bacon (optional topping)
  • Coconut or Olive oil

 1. Mix all ingredients together in a large mixing bowl.

 2. Heat a griddle or skillet over medium heat and melt a spoonful of coconut oil.  

3. Take small handfulls of the potato mixture and drop onto the hot griddle or skillet and press down gently.

4. Cook for 3-5 minutes on each side or until golden brown and crispy and the potatoes are done all the way through.

5. Top with a fried egg and bacon if you wish (highly recommend!!). 


Killer Shark Meat, Paleo Chris and a Healthy Approach the Primal Life

Happy 2012! Today marks Day 1 of our 30-day Primal Challenge at CrossFit SoCal. For some it’s time to clean up our diets in preparation for the 2012 Games season and for some it is the very first time exploring the benefits a primal diet can offer. I will do my very best to post as many recipes as I can throughout this challenge and I encourage anyone to send me any recipes, questions, or requests they may have.

Before getting to my recipe today I would like to discuss an issue that plagues many (veterans and newcomers alike) of those seeking a paleo/primal lifestyle – obsessing! Let me tell you the story of Paleo Chris. My friend Rach went on a blind date last month; the guy turned out to be gorgeous and she was super excited – until they sat down to eat lunch. When they ordered food all Chris did was talk about how he only eats paleo and how the World is doomed if you don’t. Even worst, when he got his salad he was super upset and started ranting because the salad contained bits of cheese. Before Paleo Chris could even pick off all the cheese in his salad Rach was ready to run away (and she pretty much did). Needless to say Paleo Chris seemed a bit crazy, over-the-top and he was certainly rude. It would have been much more normal (and polite) had he just picked off the cheese and continued to have a conversation with his date without freaking out about dairy on his plate.

Don’t be the annoying girl or guy at the party telling everyone how you are forbidden to eat tortilla chips on the paleo/primal diet and how terrible grains are for you as they eat the chips in front of you and you’re drooling for a bit. It’s much easier (and courteous) to say “No, thanks!” and IF asked why not just say “I’m not eating grains.” If you stress so much about being strict paleo/primal you (and everyone around you) will eventually hate it. Taking on Paleo Chris’ attitude will make your journey nothing more than an inconvenience. Also, constantly stressing about how you are forbidding yourself from certain foods will make you more susceptible to binging on that item at some point. You should not feel that you’re being deprived and you cannot punish yourself. This will only make you lose sight of your real objectives, learn nothing and eventually return to your old eating habits.

Think of the journey you’re taking and all the new things you are discovering. Instead of telling yourself (..and the entire neighborhood) that you cannot eat pasta because it’s forbidden, think about how AMAZING spaghetti squash is and how happy you are to have discovered it. I never ate fish before I started eating primal…look at me now, I love fish! Before you start your challenge establish some goals and ask yourself why you are choosing to take this path. Create a logbook (write down your meals, feelings, energy levels, sleep, etc.) and track your progress. If you slip up by eating lasagna and half a loaf of garlic bread – no big deal! Log it, create some awareness of how your body feels post-meal and go back to eating paleo/primal the next time you eat. Whatever you do – DO NOT turn your eating habits into a eating disorder.

Ok, enough about mental approaches, time to get to the recipes! Last night my friends Amanda and Austin introduced me to a super cool deli here in San Diego. It’s called Lisko Artisan Deli & Fish Market (, I highly recommend it to all locals for great food shopping. Lisko has organic, locally grown vegetables, grass-fed meats and fresh fish/seafood caught daily. While I was there yesterday Amanda made me try their shark – WOW! I was so delighted with it I immediately bought some and cooked it as soon as I got back home. The results were pretty amazing (at least I thought so anyways – Jay wasn’t there to taste test), especially considering I had never ate shark before let alone cook it!


  • Shark Fillet
  • Hawaiian Sea Salt
  • Coconut or Olive Oil

1. Coat a pan with some oil and place on low-medium heat.

2. Season the fillet with the sea salt on both sides.

3. Once the pan has warmed up a bit place the fillet in it and let the fillet sear well. Once that side is seared, flip the fillet over and do the same for the other side.

4. Continue this process for about 10 minutes depending how much you want to cook the fillet.

5. Wrap the meat in live lettuce leaves with avocado (optional).

Please let me know how this recipe turns out! And remember…don’t become Paleo Chris!

Mushroom Burger

Helloooooo December! Tonight’s recipe is another quick n’ easy one. A couple of weeks ago I came home from the gym super tired (surprise!!) and was not in the mood to cook at all. Then I remembered seeing a mushroom sandwich on Every Day Paleo and decided to give it a shot. The whole thing took about 15 minutes and turned out to be a super delicious treat – check it out!


  • 2 Portobello mushrooms
  • 1 Hamburger patty (try US Wellness meats!)
  • Coconut oil
  • ½ sliced tomato
  • 1 slice of bacon
  • A tiny tiny dab of cheese (yes…I know not paleo but, it’s not going to kill you..this is optional)
  • Adobo Goya seasoning (look for it in the Spanish food aisle)

1. Scoop the insides of the mushroom out and cut the stem.

2. Coat a small pan with coconut oil and cook the mushrooms until the turn golden brown.

3.  Season with adobo and cook the hamburger patty as desired.

4. Cook the bacon.

5. Assemble your burger!

I hope you guys enjoy this easy recipe. Please continue to post your comments and continue to send me reuqests. Good night everyone!

Coconut “Breaded” Chicken Wraps with Tropical Friuit Sauce and Tomatoes

Good evening everyone! I hope you all had a wonderful Thanksgiving weekend. Did anyone try the Paleo Cornbread recipe this weekend? Please continue to send me all your thoughts by posting comments. Today I have another tasty recipe – especially for any of you who miss breaded chicken – its Coconut “Breaded” Chicken with a Tropical Fruit Sauce.


  • 1 lb of skinless/boneless chicken
  • 1 egg
  • To taste:
  • 1 cup coconut flower
  • 1 tbsp coconut oil
    • Hawaiian Sea Salt
    • Pepper

Fruit Sauce

  • 1 diced mango
  • 1 diced pear
  • ¼ cup diced strawberries
  • ¼ cup blueberries
  • Splash of red wine


  • 1 head of live lettuce
  • 1 tomato

1. Slice the chicken into small pieces and tenderize with a meat tenderizer.

2. Mix the egg, hawaiian sea salt and pepper and soak the tenderized meat in it.

3. In a separate bowl pour the coconut flower and ‘bread” the chicken.

4. Grease the pan with coconut oil and  cook the chicken on med/low heat for about 25 minutes or until the chicken is golden brown and thoroughly cooked on the inside.  Periodically turn over the chicken from side to side while cooking.

5. Mix all the fruit sauce ingredients in a small pan, cover and cook on low heat for 15 or until it turns into a thickend sauce. When done pour over the chicken.

6. Slice the tomatoes and grill on a pan to serve as a side dish. Tear several leaves from the lettuce head to use as wraps for the chicken.

As always, I hope you enjoy the recipe. Let me know of any quesitons you may have. Enjoy the deliciousness!

Steak and Cinnamon Dumpling Squash Mashed Potatoes

Happy Thanksgiving guys! I’m sorry for not posting lately but I’ve just been super busy to type. I have however been able to cook and have made a lot of stuff I know you guys will enjoy.

Last week I had my first Sprouts Farmer’s Market shopping experience. As soon as I got there I was amazed at all the produce they had outside – specifically I had never seen so much squash in my life! They were all sizes, colors and shapes; most of them I never even knew they existed. Out of curiosity the first one I cooked was the sweet dumpling squash (sorry Sarah…I know you don’t like squash but this you have to try!), it was slightly bigger than a tomato…super cute. I was very pleased with the end product to say the very least; it reminded me of we call ‘Maizena’ back home (kind of like yellow looking oatmeal/grits), super delish. The steak was a 5 oz portion from US Wellness meats. If you have never heard of them click on the link below and visit their site. All meats are fresh and delivered to your front door.


  • 1 sweet dumpling squash
  • 5oz Grass-fed Steak (I order my meats from US Wellness – check them out!
  • Ground cinnamon
  • Hawaiian Sea Salt
  • Garlic Salt
  • Ground Pepper

1. Set the oven to 375 degrees.

2. Cut the squash in half and remove the guts and seeds.

3. Cook the squash face down in ¼ cup of water for 30 minutes at 375 degrees or until tender. Another option is to microwave the squash for 10 minutes (or until tender).

4. Season the steak with the sea salt, pepper and garlic salt then grill until desired.

5. When the squash is ready, scoop it out into a bowl and mash together and sprinkle some cinnamon.

6. If you want more of a mashed potato consistency add a little bit of water to the squash cover and microwave for a minute or so.

I hope you really enjoy this recipe and have a great turkey day with your loved ones!

Paleo Cornbread Cupcakes

A couple of weeks ago my dear friend Stina asked me the impossible – she missed cornbread and wanted me to come up with something. This immediately became a huge challenge, I mean seriously how can I make cornbread without corn?! The very next day I began searching everywhere for a possible answer and what I found was genius. Soon after I tried the recipe to make sure it would actually work. Sure enough, the results were delicious. Just in case – I mean it’s possible I’m a bit delirious – I had Jay test them and he approved as well. I was able to make 24 cupcakes with this batter. The entire process took about 30 minutes and they are really easy to make.


  • 2/3 cup coconut flour
  • 1/2 cup grass-fed butter (1 stick) (If you cant eat butter, mix coconut butter and olive oil)
  • 8 eggs
  • 1/2 tsp Hawaiian Sea Salt
  • 1/2 tsp baking powder

1. Pre-heat the oven to 400 degrees.

2. Whisk all the dry ingredients together.

3. In a separate bowl whisk eggs, pour melted butter (easiest way to melt the butter is in the microwave – duh!) and mix together.

4. Mix wet and dry ingredients well.

5. Grease the cupcake tins with coconut oil or butter.

6. Cook in the oven for 25 minutes or until golden brown.

I hope you guys like them – especially you Stina!!!

Paleo Pumpkin Spiced Chai Latte

Hi there – welcome back! The Holiday season is definitely approaching; daylight savings is in effect and the weather is getting a tad chilly. One of my favorite things to do when I get cold is to drink something warm. That was the case last night, as I watched Sons of Anarchy I decided to make Paleo Spiced Pumpkin Chai Tea Latte and it didn’t disappoint.  Prep time is about 10 minutes and there is enough for at least two regular-sized coffee mugs.


  • 1- 16oz. can  of coconut milk
  • 4 tbsp organic pumpkin puree
  • 1 tsp cinnamon
  • 2 spiced chai tea bags

1. Pour 2 cups of water into the tea kettle and boil the water as you normally would for tea.

2. Whisk the coconut milk, cinnamon and pumpkin puree in a small pot on low-medium heat.

3. When the water has come to a boil, place the tea bags into the kettle and let them sit for about 5 minutes.

4. Pour hot tea from the kettle into the pot with the other ingredients. Continue to slowly whisk all of the ingredients for another 2-3 minutes.

5. Pour into your favorite mug and sprinkle some cinnamon if desired.

If you own a frother, froth the mix or a little bit of coconut milk. IKEA has some pretty nifty battery operated hand frothers for sale. They are not crazy expensive and get the job done.

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