Garlicky Chicken with Outer Spice™

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I have had a lot of people ask me what I eat on a daily basis…I have to be honest- this makes me laugh. Do people really care what I eat? Well….I eat a lot of meat…and veggies…and coconut butter! Coconut butter is amazing! In addition to coconut butter, I eat a lot of extra virgin olive oil. My family uses this as a condiment. We place it right next to the napkins on the table and drizzle it over everything! Hand in hand with olive oil, I have my shaker of Outer Spice. Never heard of it? Familiarize yourself! Or better yet- let me give you a rundown…

Outer Spice delivers four all-natural, gluten-free spice blends that are rich in antioxidants and free of MSG. Each blend has been created to add depth to any meal and can serve as both an ingredient in dishes as well as a table-side condiment. Every container of Outer Spice is made from hand-selected fresh herbs and spices, which are ground in small artisanal batches. I recently had the pleasure of stumbling across this delicious blend of spices and find myself sprinkling it on everything…chicken, fish, vegetables. Now I have a question for you: What’s even better than an all-natural ingredient that will help turn your food into tasty goodness?? Weelll…how about an all-natural ingredient that will help turn your food into tasty goodness at a discounted price!?! Busy Paleo Mom readers are being given a discount code of $1.00 off of your first order of Outer Spice! The code for your discount is Paleo 1…so go order your shaker!

Here are a few of my favorite Outer Spice creations…





Shredded or cubed chicken drizzled with extra virgin olive oil and Outer Spice Original





Tilapia Filets sprinkled with Outer Spice Original and sautéed in grass-fed butter served over a bed of sautéed spinach


Garlicky Chicken with Outer Spice


  • 2-3 lbs. chicken breasts or thighs (approx. 6 breasts)
  • 1 tablespoon Outer Spice Original Low Salt
  • 3 tablespoons grass-fed butter (or other fat)
  • 2 teaspoons brown mustard
  • 3 cloves of garlic
  • Juice from 1 lemon
  • 1/4 teaspoon pepper
  • 1 tablespoon maple syrup
  1. Sprinkle Outer Spice over chicken.
  2. Heat 2 tablespoons of your fat in large skillet over medium heat. Cook chicken 5 minutes and then flip over (you want it to get a nice and browned!)
  3. Cook another 4 minutes or until no longer pink inside. Meanwhile, combine mustard, garlic, lemon juice, pepper and maple syrup in a bowl and whisk.
  4. Remove chicken from pan. Melt additional tablespoon of fat and add mustard concoction. Whisk for about 2 minutes making sure you scrape up all the yummy goodness stuck to the pan!
  5. Pour sauce over chicken (I prefer to slice my chicken breasts up before I do this to make serving easier).
  6. Serve warm with a delicious side like Roasted Broccoli. Enjoy!



While I sometimes receive product samples, I am never paid to review them unless explicitly disclosed as a sponsored post. On the rare occasion that I do write a sponsored post, the relationship will immediately be disclosed, and you can be sure that the featured product is one I stand behind 100%. Otherwise, I wouldn’t promote it! You guys will always receive my honest opinion at Busy Paleo Mom.

Grandma’s meatloaf

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The Crossfit Open closes tonight, and I have to say, it’s been an interesting season. As in years past, it has managed to magnify my flaws and weaknesses (the same ones are still there!), but I also remembered how to have fun again this year. Last year, I became a little too obsessive- worrying about each workout, how I could improve, doing it again…ugh! So I decided to change my approach this year and just have fun, try my hardest, and learn a few things…and HAVE FUN. What’s the point of competing in something you love doing and started as a way to relieve stress and give me “mommy time” if it’s just going to cause stress in a different form? So here’s to a great season! I raise a NorCal to you!


Yours truly attempting one of my 534 weaknesses!

Now on to the food…
I love taking family favorites and old family recipes and turning them into a new, healthier creation. This is my grandmother’s meatloaf. In its original state it has lots of homemade breadcrumbs and brown sugar. This paleo version still has a ton of flavor aaannd…it’s STILL a family favorite! I always have to double the recipe (and there is still very little leftovers!)

Grandma’s Meatloaf



  • 2 lbs grass-fed ground beef
  • 1 cup almond meal
  • 1 egg (beaten)
  • 1 medium onion, chopped
  • 1 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/2 can (15 oz) tomato sauce

Tart Gravy:

  • 1/2 can (15 oz) tomato sauce
  • 2 tablespoons brown mustard
  • 2 tablespoons coconut sugar
  • 1 tablespoon hot sauce ( I like Cholula)


  1. Preheat oven to 350 degrees F
  2. Mix meatloaf ingredients together in a large bowl and place in a loaf pan. (I like to put my loaf pan on baking sheet to prevent making a huge mess in my oven) place meatloaf in oven.
  3. While the meatloaf is starting to bake, mix together your gravy ingredients.
  4. Take meatloaf out and pour gravy over the loaf. Place back in the oven and bake an additional 1 1/2 hours or until internal temp reaches 160 degrees F
  5. Take out of oven and let sit for about 10 minutes.
  6. Pair with Pancetta Brussels Sprouts and Mashed Cauliflower.

Paleo Shepherd’s Pie

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Happy St. Patrick’s day everyone! St. Patrick’s Day for me is usually uneventful. It’s the day after my daughter’s birthday (and two days before my other daughter’s birthday) so I am usually begging for a break between parties! This years themes were Doc McStuffins for the three-year old and Pinkalicious for the five-year old. Pinterest really is an amazing site…and a curse at the same time! I find all these amazing birthday party ideas, but I usually just feel inadequate when my setups aren’t as lavish as the Pinterest pictures promise! Anyhoo…back to the green day at hand!

I don’t usually get into the traditional Irish feasts (mainly because I don’t know many Irish dishes that I am good at making), but this year I felt in a more festive mood and decided to mess around with a Shepherd’s Pie. This recipe uses Against All Grain’s amazing Cream of Mushroom soup again! Seriously- make double and triple batches of this stuff and store it in your freezer! it is a necessity if you want to turn your comfort foods into Paleo-friendly dishes! I use it in any recipe that calls for canned Cream of Mushroom soup!

Shepherd’s Pie


  • 2 lbs grass-fed ground beef
  • 1 large onion, chopped
  • 2 1/2 cups of Paleo Cream of Mushroom soup
  • 1/4 cup arrowroot powder
  • 2 tablespoons paleo ketchup (or in a pinch for time mix 2 tablespoons tomato paste, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon water, and 1 teaspoon coconut sugar)
  • 1/4 teaspoon pepper
  • 2 cups frozen peas and carrots
  • 1 head cauliflower, cut into florets
  • 3 tablespoons grass-fed butter
  • Paprika
  • Sea salt


  1. Preheat oven to 400 degrees F
  2. Cook the beef and onions in a large skillet over medium high heat until beef is browned. Drain fat.
  3. While the meat is cooking, heat up your soup in a medium saucepan. Once heated, whisk in your arrowroot powder.
  4. Add the soup, ketchup, pepper and peas and carrots to you skillet with meat. Mix together and then spoon mixture into the bottom of a 13×9 pan.
  5. Steam cauliflower until soft (I do the microwave for 10 minutes…I know, I know)
  6. Place cauliflower in food processor and blend butter until creamy
  7. Spread mashed cauliflower evenly over the beef mixture
  8. Sprinkle with sea salt and paprika
  9. Bake for about 15-20 minutes

Pretty Muddy giveaway!

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Last week, I told you guys about a great little race called the Pretty Muddy. I also hinted that I would be hosting a giveaway. Well….here it is! Pretty Muddy is teaming up with bloggers (such as yours truly) to give away race entry fees for a Pretty Muddy race near you (or not near you…ROAD TRIP!) The race locations and dates include Dallas (April 26th), Sacramento (May 3rd), Chicago (August 16th) and Richmond (September 20th). I will be giving away 4 separate race entries and you can choose your race location when I contact you that you have won.

Here is the giveaway details:

Giveaway runs through February 26th at midnight.

4 Separate Winners will be selected, prizes include:

  • 2 standard race entries (up to a $69.50 value) – offered to two separate winners
  • 2 family edition entries (up to a $45 value) – offered to two separate winners

Click the rafflecopter link below and it will take you to the giveaway. It’s kind of a no-brainer! Good luck!

a Rafflecopter giveaway

Who wants to get Pretty Muddy?

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I’m gonna take a break from sharing food with you today in order to tell you about an amazing event. Have you heard of Pretty Muddy?

Pretty Muddy is a 5K obstacle course mud run for any woman who wants to spend time with friends, while promoting fitness and having fun. Did I mention you get really dirty, too? The race is geared to women and is not timed, so it really is geared towards having a great time. While looking through the pictures on the site, I saw a lot of smiles…and tutus!











Image courtesy Pretty Muddy site.

The race was started by a couple of husbands who were inspired by their “pretty cool wives” and thought they deserved to have some time to themselves where they could connect with other women and just have fun. How awesome is that??? You can check the whole back story here.

Not only does Pretty Muddy provide you with all of this girl time, but they also have a Family Edition (which I am pretty excited about) if you would rather take that route! Pretty Muddy Family Edition extends the opportunity to incorporate one of the most important aspects of your life, your family, into the event! Your kids, husbands, significant others, and the rest of the crew are invited to hop in the last wave of the day for their very own epic muddy adventure. I am planning on running it with my eight year old daughter.
Check out this pic of a mother/ daughter team…how cute is that?


Image courtesy Pretty Muddy.

They also use their races as an opportunity to raise money for breast cancer research. They have partnered with Susan G. Komen and any woman running in the race can individually raise money through as well. That’s pretty cool.

But that isn’t even the best part! They are giving away free race entries to breast cancer survivors! How cool is that? Just check out this link or share it with anyone you know that might benefit from it.

Everyone else can get in on some pretty awesome discounts as well. The earlier you register, the more discounted the price will be. The first 200 participants get 50% off their race fees; the next 200 get 40% off, and so on and so forth. They are also giving a $5 discount to Girls Gone Sporty Ambassadors like myself to share with their readers! Just use the code: GIRLSGONESPORTY. AAAAAND I will be giving away 4 race entries next week right here, so check back for more details on how you can get in on all this action for free! Pretty Muddy has races in Dallas, Sacramento, Chicago, and Richmond. So if you have any of these dates close to you (or you want to make a girls trip out of it) stay tuned!


Make sure to share this post on Facebook and Twitter to pass along the discount to anyone else you may know! Easy share buttons are located below.

Connect with them on

Twitter: @Pretty_Muddy



Stuffed Poblano Peppers

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This dish is a favorite of my husband’s. In pre-paleo days, we loaded it with cheese! I have to be honest- I don’t really miss it. It has so many other flavors, that you can really appreciate when they aren’t underneath a mound of cheese. This dish freezes great. Just freeze the peppers after you grill them and before you put the marinara sauce on them. When you are ready to cook them, take them out of the freezer, put in a casserole dish, smother with Marinara sauce and cook at 350 degrees F for about an hour!

Stuffed Poblano Peppers


  • 6-8 poblano peppers
  • 1 1/2- 2 lbs. Italian sausage
  • 1 jar Marinara sauce (I like Trader Joe’s Organic Marinara…just make sure it’s low sugar and gluten free!)
  • Olive oil


  1. Slice peppers in half lengthwise. If you want some added heat, leave the seeds in. Otherwise, scoop the seeds out of each half. Place in a 13×9 casserole dish.
  2. Stuff peppers with Italian sausage. I buy the links and then just squeeze it out!
  3. Heat grill on medium heat. Place peppers meat side down on grill. Grill about approximately 8 minutes. Then flip and grill another minute. Make sure you use a metal spatula! The meat will not stay in the peppers very well!
  4. Place peppers in casserole dish, cover with Marinara Sauce and drizzle with olive oil. Bake for 25-30 minutes. Serve hot!

Note: I double this recipe for my crew! If you’re family is smaller, you could still always double it and freeze half like I talked about above.

Vitamix Giveaway!

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It is finally here! The Vitamix giveaway that I hinted to last week on Facebook is finally live! I can’t think of a better way to start off December than with an amazing giveaway…can you? I have teamed up with some pretty awesome Real Food bloggers to give one lucky reader their very own Vitamix 5200! How awesome is that?

I absolutely LOVE mine! I use it ALL THE TIME! Here are some of my favorite smoothie recipes!

To enter is super easy! All we ask is to show a little blog love to the bloggers invloved…here are the details!

How to Enter:

Use the Rafflecopter widget below to enter. You can enter more than once, so be sure to max out your entries! The more times you enter, the better your chances of winning…and believe me…you WANT to win!

a Rafflecopter giveaway

Also, be sure to check out the other wonderful bloggers in this giveaway! They are some pretty great women!

 The Curious Coconut


Delicious Obsessions

The Tale of a Mermaid

Modern Alternative Mama

So Let’s Hang Out

My Living Nutrition

Naturally Mindful

Real Food Outlaws

The Nourishing Gourmet


Now go get yourself that Vitamix! :)

Cinnamon Sugar Pumpkin Muffins

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I feel like my window of time to use pumpkin recipes is coming to an end with Thanksgiving being tomorrow. Does anyone else feel this way? I really hope so, or at least tell me it is socially acceptable to make pumpkin recipes all year-long so I can end my panic and baking frenzy! I ran across this delicious little treat over on Health Bent. The recipe does call for regular sugar, which I have to admit caused a little panic in me. I read an article that was linked to the recipe regarding sugar and GI, blah, blah, blah. It made me think. I mean how many times have I justified a treat because “Hey, its Paleo”, but in reality, sugar is sugar and that is how your body perceives it. I would love to hear your thoughts on this (please don’t make me regret saying that! :P)

Note: I did substitute the white sugar for coconut sugar in the muffins. I used regular sugar on the top because I was afraid the coconut sugar wouldn’t result in the same crunchiness.

Cinnamon Sugar Pumpkin Muffins by Health Bent

Turkey Meatball Soup

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Ugh! It’s snowing right now. Growing up in Missouri, I use to love snow. It was actually perfect. The few times a year that we were blessed with the white stuff, it would cause havoc for a day or two. School would be cancelled and it gave you a great excuse to be a hermit for a couple of days. Then it would melt and you could go on with your life. After living in Chicago for the past decade, I have grown to despise the icy little flakes. Mainly because I know that once we get a good snow, it will basically be a permanent fixture on the ground until March. Man, I sound like a crab today! I guess I just wasn’t prepared for snow yet! On the bright side, it was a great reason to make a tasty soup! I love this turkey meatball soup because it is fast to make…and it tastes good!

Turkey Meatball Soup


  • 2 tablespoons of fat (I usually use grass-fed butter or coconut oil)
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 3 carrots, peeled
  • 2 cans diced tomatoes
  • 2 tablespoons tomato paste
  • 4-5 cups of chicken broth
  • 2 cups baby spinach
  • Sea salt and pepper to taste


  • 1-1 1/2 pounds ground turkey
  • 1 1/4 cups almond meal
  • 1/2 sweet potato, grated
  • 2 eggs
  • 2 tablespoons coconut milk
  • 1/2 teaspoon parsley
  • 1/4 teaspoon paprika


  1. Melt your fat in a large pot. Add onion and garlic. Cook until onion is soft (3-4 minutes)
  2. Throw one can of diced tomatoes, tomato paste and carrots in food processor and purée.
  3. Add tomato/ carrot mixture to your pot. Add chicken brother and the other can of diced tomatoes, bring to a boil and then reduce heat and simmer for 10-15 minutes.
  4. While your soup is simmering, in a medium bowl, mix together all the meatball ingredients. The meatball mixture is going to be really soft and difficult to form into meatballs. I actually prefer to use a cookie dough scooper and kind of just plop the meatballs into the soup!
  5. Once meatballs are in the soup, simmer (covered) until the meatballs are cooked throughout and are no longer pink. Approximately 15 minutes.
  6. Add spinach to the soup and cook until the spinach is wilted.
  7. Serve hot!


Salisbury Steak using Cream of Mushroom Soup

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I recently read a Facebook post from Against All Grain about a Cream of Mushroom Soup recipe she loves to use in her green bean casserole for the holidays. This immediately got my brain going on the idea of making Salisbury Steak with it. I have always used the condensed version that comes in a can, but had to give that up (and happily so when I read the ingredients) once we converted to Paleo. That’s why I was so excited to try this out, because to me Salisbury Steak isn’t the same without the cream of mushroom soup gravy! I made the batch of soup the day before. the recipe makes enough for 2 meals like this. so you can freeze half of the soup if you’d like…or just eat it for lunch!

Salisbury Steak


  • 3 lbs. grass fed ground beef
    1 onion, chopped
    1/4 cup Cream of Mushroom Soup
    1/2 cup almond meal
    1 egg
    2 tablespoons fat (I used grass fed butter)


  • 1 pkg. mushrooms (crimini or button)
    1/2 cup beef broth
    1/3 cup Paleo Worcestershire sauce
    1 1/2 cup Cream of Mushroom Soup


  1. Mix first 5 ingredients in a large bowl. Patty out like you are making hamburgers.
    Melt your fat and brown patties in a skillet, but don’t fully cook or you will wind up with hockey pucks!
    Once outside is browned, remove patties from skillet and set aside.
    Toss mushrooms in skillet (you might need to add some more fat) and cook until mushrooms are soft.
    Add beef broth and scrape up the scraps on the bottom of the pan. Bring to a simmer and add Worcestershire sauce and soup.
    Add patties to your gravy, cover pan with lid and simmer for about 20 minutes.
    Serve with a yummy side….I prefer mashed cauliflower and roasted broccoli! Enjoy!