Easy Broiled Salmon with Tomatoes {PALEO}

Sorry, loves, no Fitness Friday this week!  How about a new recipe?  Is that okay?  This one is easy to put together and requires only a few ingredients.  In fact the spices I used worked really well, but they are mere suggestions.  If you have every thing on hand, use it.  If not, don’t sweat it.  I mean, the basil would be great to have and the oregano, but the smoked paprika isn’t essential.  So there you have it, or should I say here you have it?  Easy Broiled Salmon with Tomatoes {PALEO}

Quick to cook and only a few ingredients, this easy salmon dish is sure to be your new favorite!!

Easy Broiled Salmon with Tomatoes {PALEO}

  • Servings: 4
  • Difficulty: easy
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  • 1 pound salmon
  • 1-2 large tomatoes, sliced
  • 2 cloves garlic, diced
  • olive oil
  • salt
  • pepper
  • smoked paprika
  • dried oregano
  • fresh basil


  1. Turn your broiler on high and pre-heat.
  2. Grab a baking sheet, line it with aluminum foil.
  3. Place the salmon and tomatoes on the baking sheet; rub olive oil all over them.  Then sprinkle salt, pepper, smoked paprika and oregano all over the salmon and tomatoes.  Yum!
  4. Broil on high until the salmon flakes easily with a fork, about 8-10 minutes.
  5. Let the salmon rest for about 5 minutes before serving, with the tomatoes over zoodles.  Garnish with fresh basil.  Enjoy!!

I really hope you’re having a great weekend and that it was a good week!


Five Ingredient Fudge and Kitchen Fails

Christmas is less than a week away!  I can hardly believe how fast this year has screamed by, but I guess I have to believe it, huh?  I’ve been working on lots of great recipes in the test kitchen, and by test kitchen I mean my home kitchen.  Some with good results and some with not so good results.  And I haven’t posted a recipe in almost a week.  And I’m sorry.  Want to see what happened on my sweet potato waffle attempt number three?

Sweet Potato Waffles Fail

Yeah, so that’s not a keeper.  Though the waffle crumbles did taste pretty good!  And I turned the leftover batter into these suckers:

Spiced Orange Sweet Potato Muffins So, maybe not a total loss, but nothing remarkable, either.  Boo.

While I been sitting around (does anyone even have time to sit around this time of year, and if so teach me your secrets!!)  lamenting my recent cooking fails, I’ve been trying other people’s recipes and will be re-posting some of those soon.  But I’ve also been eating this amazing fudge; it only has five ingredients and tastes a dream.  It’s also really easy to make.  It’s not Paleo, sorry, but worth the cheat for sure.  (I think I have apologized twice times in the post.)  So without further ado, Five Ingredient Fudge:

Five Ingredient Fudge

Five Ingredient Fudge

  • Servings: 24 (2 pieces in a serving)
  • Difficulty: medium
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  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 – 14 oz can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts


  1. Grab an 8×8 square baking pan.  Line it will plastic wrap.  This is a little tedious, as you want wrap lining every bit of the pan.  Leave enough wrap to have a good amount over hang from the pan.  These will be your handles and help to get the fudge out of the pan.
  2. Use a medium sized saucepan.  Dump the chips and sweetened condensed milk into your pan.  Turn on your burner to LOW, put the pan on.  Stir.  Pay attention.  DO NOT LET YOUR CHOCOLATE BURN!!! Gross, gross, gross.  Be PATIENT!  Stir, stir, stir!
  3. When the chocolate is melted and looks smooth, take it off the heat.  Stir in the vanilla and walnuts.  Place in your prepared dish.  Let set up for at least two hours.
  4. Use your plastic wrap handles to get the fudge out.  Cut into cute little squares and enjoy!  Store in an air-tight container for up to a week.  Maybe longer, but mine has never lasted that long!

Asian Marinated Short Ribs {PALEO}

Happy Tuesday!  At least it’s not Monday, right?  Although I had a lovely Monday.  I almost typed “I personally had a lovely Monday,” but then I remembered how I have a pet peeve about “I personally.”  It’s a bit redundant.  Of course when you say “I” it’s you personally; say “I” or “personally” but not both.  My husband doesn’t agree with me on this one and thinks it’s fine to use “I personally.”  I like him nonetheless…

Back to my Monday.  I was able to have lunch with my good friend and neighbor while the littles were in school.  We also got pedicures.  And lunch.  And no kids!  It was g-r-e-a-t!  This sweet friend requested this recipe awhile ago and I’m posting it for her today, because I finally remembered.  I’ve also personally decided that Tuesday is a great day to post recipes that aren’t mine (since that’s what I did last Tuesday).  I promise to only post recipes I’ve made several times, which means they have to be pretty darn good.  This one is for you Ashley:  Asian Marinated Crockpot Beef Spare Ribs from PaleOMG.

Asian Short Ribs

Asian Marinated Short Ribs {PALEO}

  • Servings: 4-6
  • Difficulty: easy
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  • 4-6lbs grass fed spare ribs (I’ve used short ribs and spare ribs, both work beautifully AND I’ve done less meat but still prepare the same amount of marinade)
  • 1 lime, juiced
  • 3 Tablespoon Coconut Aminos
  • 2 Tablespoon white wine vinegar
  • 1 Tablespoon raw honey
  • 1 Tablespoon sesame oil
  • 2 teaspoon grated fresh ginger
  • 1 teaspoon siracha (or other hot sauce)
  • 2 teaspoon sesame seeds
  • 2 cloves garlic, diced (not in the original recipe)
  • salt and pepper, to taste
  • 4 green onions, chopped (not in the original recipe)
  • 3 Tablespoons sesame seeds, toasted (not in the original recipe)


  1. First grab the ribs; salt and pepper them.  Toss them in a shallow baking dish or a gallon sized bag.
  2. Mix the marinate ingredients in a bowl.  Then pour the marinade over the ribs.
  3. Put the ribs in the fridge and let them sit overnight, or a bit longer…
  4. Pour the contents of the dish or bag into your crock pot.  If there’s not enough liquid to cover the meat, it’s okay.  If you are stressed about the lack of liquid, that’s okay, too just add a bit of water or beef broth to the pot.
  5. Cook on low for 6 to 8 hours.  Don’t forget to turn your crock pot on!!
  6. Serve garnished with the chopped green onions and toasted sesame seeds.  Enjoy!

Leftovers for Lunch: Paleo Fire Chili, Sweet Potato, Guac {PALEO}

Disclaimer: This is not my prettiest meal, but the idea is definitely worth sharing…

We’ve had this insanely spicy chili in the fridge for some time.  It’s been dubbed “Paleo Fire Chili.” I made it a while back and then had it for leftovers once (I was almost in tears eating it).  It’s a chili recipe gone bad and while my hubby can take the heat, I cannot, and I’m not meek when it comes to spiciness.  The story goes salsa was my first “solid” food.  But!  Today when I opened the fridge, tummy growling, Paleo Fire Chili staring me down, I had an idea: serve the chili over that leftover baked sweet potato.  And!  And!  I have a super ripe avocado in the fruit basket; I’ll make some gauc.  I was excited!  Here’s how it all came together:

Paleo chili with sweet potatoes and guac.The sweet potato cut the spiciness and the guac added a nice flavor.  It was a delicious leftovers for lunch kind of day.