Coconut Curry Marinade (Whole 30)

This post is about random stuff that made me happy lasr week.

Be still my ever loving Star Trekkin heart. I just had to have these for my desk at work.

Seriously, how is this even comfortable? Ruby is literally, hanging on by her toenails. Its crazy but it makes me smile every time I see her doing it.


Inspired by my friend, Ess’, awesome new haircut, I went and got a new hair cut.


I was going to go way shorter but my stylist said we can always cut more later but we can’t add it back once its cut. Its not a drastic change but I always feel amazing after a hair cut.

After my hair cut, I texted Ess and we met and hit our favorite stores downtown and then went out for dinner. One of the great things about downtown is all the non chain related places there are to eat. This evening we started at Poke Bowl for the main course and ended at The Silver Lining Creamery for an awesome ice cream dessert.

These are just a few of the things that made me happy last week.

Coconut Curry Marinade

Adapted From Eat The Gains

1/2 cup full fat coconut milk

1 TBS red curry paste

1 TBS curry powder

1 TBS lime juice

Salt and pepper, to taste

Combine all the ingredients and mix well. Add your protien of choice, cover and marinate at least 4 hours to overnight before cooking.

Chinese Pepper Steak (Whole 30) — A Review

I don’t usually get really excited about cookbooks. I love to look at them and try new recipes from them but very seldom does a cookbook make me want to try everything in it. Even more seldom does a cookbook make me want run out and tell people to buy a copy. ChihYu Smith’s book Asian Paleo makes me want to do both.

Things I Like:

1. Ever since my first Whole 30, I have turned to the crazy sauce lady. Sauces can take the most boring meal and turn into something special. There are tons of new sauces to try.

2. The recipes contain no added sugar and no grains, making them perfect for the Whole 30.

3. Her food tastes amazing.

Things I Don’t Like:

1. A few of the recipes require expensive or hard to find ingredients.

2. The recipes are s little prep heavy.

Although Asian Paleo isn’t a small batch cookbook, it is definitely worth adding to your cookbook collection.

Chinese Pepper Steak

From Asian Paleo


1 lb sirloin steak

2 TBS coconut aminos

1/4 tsp garlic powder

1/4 tsp onion powder

2 tsp toasted sesame oiil

1 tsp arrowroot

Scant 1/4 tsp baking soda

Salt and pepper, to taste

Stir Fry:

Olive oil

3 – 4 cloved garlic, thinly sliced

1 large shallot, sliced into thin strips


1 green bell pepper, sliced into thin strips

1 red bell pepper, sliced into thin strips

1/4 cup Worcestershire sauce

Thinly slice the beef against the grain and place in a bowl. Add the remaining beef ingredients and mix well. Place in the refrigerator to marinate while you prepare the stir fry ingredients.

In a stainless steel pan over high heat, add 1 1/2 tablespoons of oil and sear the beef in batched until the beef is slightly crispy. Remove the beef and any juices from the pan.

Add a little more oil to the pan. Add the garlic and shallot. Season with a little salt and saute until fragrant, about 10 seconds. Add the bell peppers and a little more salt. Saute until the peppers become slightly soft but still crunchy. Add the Worcestershire sauce and the beef back to the skillet. Give the meat and veggies a good stir to coat with sauce. Taste and add a little more salt if necessary.

Jerk Chicken Hot Plate (Whole 30)

Even though I didn’t do a Whole 30 this month, I am trying to eat better, cleaner food with more vegetables. I have kind of fallen into the rut of eating out or picking up something at the grocery store deli on my way home from work.

I am starting by getting rid of my normal breakfast of bagels and a Dr. Pepper. I am replacing it with easy to throw togther, take 10 minutes to cook meals, called hot plates.

I can’t take any credit for hot plates. I blatantly stoled the idea from Mel Joulwan and her fabulous Well Fed cookbooks and ran with the idea. Its simply taking some kind of protien, some kind of spices or sauce and throwing them over some kind of vegetables. Mel Joulwan had many ideas which you should check out but I have come with some of my own ideas for hot plates that I am going to share with you here.

Jerk Hot Plate

8-12 oz diced chicken

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp thyme

1/4 tsp allspice

1/4 tsp cayenne

1/4 tsp nutmeg

1/4 tsp black pepper

1/4 tsp cinnamon

1 TBS olive oil

In a small bowl, combine all the spices; set aside. Heat a frying pan over medium heat, add oil. When hot, add chicken and spices. Cook, stirring occasionally, until chicken is no longer pink, 6-8 minutes. Serve over a salad, baked potato or with other vegetables.

Instant Pot Mini Hamburger Stew (Whole 30)

Well, I found out what caused the hives I battled with at the beginning of June. It turns out that some beautiful bathsoap I got as a gift was the culprit. I only used it once so when I got the hives I hadn’t thought about it being the cause. I found out when I used it to wash my hands when I ran out of hand soap last Wednesday. Fortunately, the hives on my forarms and hands didn’t last as long or were as itchy as the first batch.

Since I no longer need to do an elimination diet to determine what is causing the hives, I have decided to put off my whole 30 until this fall so I can enjoy some of the overnight trips that revolve around finding the best food in North Dakota.

I wi

Hamburger Stew

Adapted From The Keto Instant Pot Cookbook

1/2 lb ground beef

1/4 cup tomato sauce

1 TBS tomato paste

1 1/2 tsp chicken boulion

1 cup frozen green beans

1/2 cup sliced onions

1 1/2 TBS apple cider vinegar

1 1/2 tsp coconut aminos

1/2 tsp salt

1 tsp ground black pepper

juice of half a lemon

Preheat the pressure cooker on the saute function. Add the ground beef and use a spoon to break up any lumps. Add the tomato sauce, tomato paste, chicken boullion, green beans, onions, vinegar, soy sauce or coconut aminos, salt, and pepper. Lock the lid and cook on high for 5 minutes. 10 minute natural pressure release. Stir in lemon juice and serve.

Taco meat (Whole 30)

My next door neighbors, Matt and Diane, clean out apartments after the tenants move out for our land lord. They find some of the most interesting stuff people leave behind. Sometimes it’s interesting in a OMG!!!! That’s disgusting. I can’t believe they left that behind way. Sometimes its interesting in an OMG! Thats awesome! I can’t believe they left that behind way.

Yesterday, Matt and Diane gave me a stand mixer that someone left behind in an apartment. They plugged it in and said it worked. There was a set of bowls that went with it. They know I love to bake and thought I might like it.

It was clear just by looking at the mixer it was an antique but it was in awesome shape so I said sure I will take it. This morning I sat down and did a little research. I found out that the mixer is a Hamilton Beach Model K stand mixer from the 1940’s. It is extremely rare to find a model k that works and even rarer to find a model k that has its two original bowls, which mine has and they are in perfect shape. I have to do more research on the bowls. On something this old this old, Hamilton Beach could have issued reprodutions of the bowls. At this point I am not finding any indications the bowls are reproductions. This mixer is definitely falling into the OMG! This is so awesome! I can’t believe they left it behind category. I can’t wait to get it cleaned up and give it a try.

Taco Meat

From Dessert For Two

1 TBS olive oil

1 lb ground beef

1 TBS tomato paste

2 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1 tsp salt

1/2 tsp black pepper

Heat a 10 inch frying pan over medium high heat. Add olive oil. When the oil is hot, add the ground beef, tomato paste and all the spices. Cook the meat ovet medium – high heat until the meat is is cooked through, about 7 minutes.