Apple and Salmon/Tuna Salad (Paleo)

I finally finished up the apples (all 30 of them!) in my house yesterday! Hmmm, I wonder if there’s a thing of apple withdrawal… 

Next up: 

Apple and Salmon/Tuna Salad (Paleo)

Apple and Salmon/Tuna Salad (Paleo)


7oz (more or less is fine) of canned salmon or tuna (drained)

1/4 cup unsweetened almond milk

1/4 cup lemon juice 

salt and pepper, to taste

1 large apple, cubed

1/3 cup chopped onions

1/4 cup chopped carrots

1/4 cup chopped celery 

1/4 cup chopped walnuts


Combine fish, milk, lemon juice, and salt and pepper in a large bowl. Add in the rest of ingredients and toss until combined. Let chill in the fridge for at least 45 minutes. Eat up! 

Crock-Pot Apple, Butternut, and Kielbasa Soup (Paleo)

Today is definitely a crockpot soup day. Chilly and rainy. Ewww. It’s the one downside of autumn :/  

So, I think I’m going to remake a pot of this today to keep me warm as I study for the delightful midterms that are (already!) descending upon me.

Crock-Pot Apple, Butternut, and Kielbasa Soup

Crock-Pot Apple, Butternut, and Kielbasa Soup


3 apples, peeled and chopped

1 butternut squash, chopped

1 onion, chopped 

4 cups chicken broth 

2 cups water

1 tsp thyme 

1 tsp salt 

1/2 tsp crushed red pepper flakes 

pepper, to taste 

1 lb kielbasa 

4 cups fresh spinach 


Place apples, butternut squash, onion, broth, water, thyme, salt, pepper flakes, and pepper in a crock pot. Cook on low for 4-5 hours. Turn off slow cooker and blend with an immersion blender until smooth. Add in kielbasa and spinach, turn crock pot back to low, and continue to let cook for at least 1 more hour. Adjust taste with salt and pepper and serve.  

Salmon and Goat Cheese Apple Slices

Oh dear. I’ve joined the apple craze. Apples, apples, apples! I went apple picking last week and kinda got carried away with the amount I picked…

So, expect a LOT of apple recipes for a bit :) 

Salmon and Goat Cheese Apple Slices

Salmon and Goat Cheese Apple Slices 


1 large apple 

4 oz plain organic goat cheese 

1/3 cup salmon, cooked and cut into small bits 

1 tsp rosemary 

1 tsp parsley 

1 tsp lemon juice 

salt and pepper 

1 tbsp sunflower seeds, shells removed


Preheat the oven to 325 degrees and grease a baking sheet. Cut apple into thin slices. Place slices on sheet and bake for 10 minutes. Afterwards, take out and let cool.

Combine goat cheese, salmon, rosemary, parsley, lemon juice, salt and pepper. Spoon and spread on the just-baked apple slices. Top with sunflower seeds and place back in the oven for 5 more minutes.  

Stuffed Apples (Paleo)

Ha! I promised I would deliver a Fall recipe for this week! I tell no lies ;)
Actually, I made this for the first time back in January. But I gotta tell you, apples taste so much better in the Fall.
I dunno, maybe I’m biased (I’m not a winter person). But it just… does.
So anyway, I’ve been waiting 8 months to share. Enjoy!

Stuffed Apples (Paleo)

Stuffed Apples (Paleo) 


2 apple, cored and poked with a fork in several places 

2 tbsp almonds 

2 tbsp raisins

1 tbsp shredded coconut 

1/2 tsp cinnamon

1 tbsp honey 

1 tbsp water 


Preheat the oven to 325 degrees and place apples on a plate. Combine the almonds, raisins, and cinnamon in a food processor. Pulse a few times, until the almonds are chopped. Divide and pour almond mixture into apples evenly. Whisk honey and water together. Pour over the apples and their down sides. Transfer the apples to a baking pan and bake in the oven for 45 minutes. Once done. let cool for 5 minutes. Slice open, sprinkle on more cinnamon, and serve with vanilla ice cream or whipped cream (if desired). 

Stuffed Apples (Paleo)

Artichoke and Pesto Chicken Dip (Paleo)

So I have one more summer-like recipe to post (next week will be a fall recipe- I promise!) that is kinda a continuation of last week’s pesto recipe.

Hey- you gotta use the basil while it’s still fresh.

My mom and I devoured this for dinner one night, tossing aside the dippers and simply digging in with forks. With the broccoli, chicken, and artichokes, it easily makes a filling dip as well as dinner! 

Artichoke and Pesto Chicken Dip (Paleo)

Artichoke and Pesto Chicken Dip (Paleo) 


1 (14oz) can of artichokes, rinsed and drained, and squeezed of excess water 

My Nut-Free and Paleo Pesto

2 cups, cooked and shredded organic chicken 


In a food processor, combine artichokes and pesto until smooth. Transfer to a bowl and stir in chicken. Serve! 


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