Category: Cooking

I haven’t blogged in a couple weeks and I’ve been missing it.  I’ve been ill for the past few days and wasn’t really functioning too well.  While I was in my bed, I was thinking about how bad I’ve been about taking care of myself this winter.  Last winter, I barely got sick, but this time…  man.  Granted, this winter has been unendingly brutal, but if I’m honest with myself, I was taking MUCH better care during the winter of 2012-13.

I don’t think I’ve ever publicly said this to my friends and I guess it’s sort of odd to just put it on the internet, but hey, I already revealed that I’ve gotten really into makeup recently, might as well let you know that I’m returning to Primal/Paleo as part of my lifestyle again.  I started going Primal  around October 2012.  In a nutshell, I felt like I could focus better, I wasn’t hungry all the time, and I felt like my immune system was much stronger.  Around the holidays of 2013, I’ve gotten into bad habits, where I stopped cooking and became careless about what I chose to eat.  Let’s just say, I notice the difference, not only in my body composition, but I feel moodier and my immune system has been crap.  I thought about this a LOT while I was sick this weekend and decided that it was time to return to being Primal.  If you want to read up on what all this Primal business is about, please go to and click on the tab that says “Start Here.”  It will explain things much better than I can in a brief blog post.  Maybe in the future, I’ll post something about my personal experience with being Primal.

So…  today is my first day back in Primal mode.  I made buffalo chicken lettuce wraps for dinner and I followed (sort of) a recipe from Practical Paleo, by Diane Sanfilippo.  I like this book a lot and find myself using it often.  I made some modifications because of what I had in my kitchen and I wanted to make extra for lunches this week AND feed the family.  Here’s my version:

4 lb. boneless, skinless organic chicken thighs

5 tsp. (or 1-2/3 tbsp.) smoked paprika

1 tbsp. paprika

2 tsp. garlic powder

2 tsp. onion powder

Sea salt and black pepper to taste

~ 2 tbsp of coconut oil (not sure how much I really used, but I had enough to grease my cast iron grill pan)

Slice chicken thighs into 1/4 inch strips.  Toss the chicken in a mixing bowl with all the seasoning.  Let the grill pan heat up on medium heat and melt the coconut oil.  Place chicken on grill pan when heated, cooking for ~ 5-10 minutes, turning occasionally until the chicken is white all the way through.  It won’t be the easiest to see since the chicken will be red/orange, but just make sure nothing is pink…

I eat this with butter lettuce, as recommended by Diane, with some avocado slices.  I had a sauce made with some fish sauce, red pepper flakes, sesame seeds, and scallions…  it’s the korean version?  Diane recommends it with sliced avocado, halved grape or cherry tomatoes, and some chopped green onion.

This recipe was pretty easy to make.  I didn’t have chipotle powder, so I substituted the smoked paprika and regular paprika instead.  I enjoyed the flavor, which I’m glad, especially since I’m going to be eating this for DAYS.  If you don’t want to make this much chicken, divide everything by four and just use 2 teaspoons of smoked paprika or chipotle powder…

Let me know if you try the recipe and what you think.  I’ll probably be posting about some favorite recipes for time to time.  I also have some makeup reviews in the queue, like the Hourglass blushes and the new Maybelline Color Tattoos.    See you soon.

a mighty fine meal

The mission:  wander the grocery store and figure out dinner.  The items:  kale, butternut squash, crimini mushrooms, kalamata olive bread, parmesan cheese, blueberries, dessert shells, whipping cream, and a shiraz.  We were hungry…

The outcome was pure deliciousness…

Here is Kim, my partner in crime for the evening…  we shall have many more cooking adventures!