Goal Update

Quick post and then later I will try and get a recipe up.

I’ve been working on my handstand. The other day I was up against the wall and held for 1:15.  Then last night I kicked up with no wall and held for three seconds. It was probably like one second but it felt a lot longer.


I love soup: Beanless Chili

beanless chili

I am not a huge fan of Winter. It’s ok but I would be fine if it last 2 weeks and then went back to a perfect spring, even a fall day but winter is here and has been for awhile. Instead of get annoyed (well more annoyed) I turn to one of my favorite things… soup!

Seriously it’s amazing how many things you can fit in one bowl or how many veggies you can add or different flavor combinations, It’s quite impressive. This beanless chili is one of my favorite recipes because it makes a lot that I get left overs for days. (Another one of my favorite things.) I’ve had this for breakfast this morning with some avocado and fried egg. So good! The kids like it with sour cream, cheese, and Juanita’s tortilla chips.

It’s one of the meals that we all get really excited for.

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Beanless Chili

everyday paleo

2 lbs ground beef

1 lb  spicy italian pork sausage

7-10 celery stalks diced

6 carrots diced (optional)

1 white onion diced

6 cloves of crushed garlic

4 Tbs olive oil

1 15 ounce can of diced tomatoes

16 ounces of chicken broth

2 big pinches of sea salt

2 Tbs. dried oregano

2 Tbs. dried basil

1 Tbs.cumin

3-4 Tbs. chili powder

1 tsp cayenne pepper (more if you like it spicy)

Saute veggies in olive oil for about a minute and add meat and brown.  Season the meat mixture with all the spices.  Add the tomatoes and chicken broth and simmer for 35 minutes.  Taste and add more seasoning if desired.  If you are feeling a little frisky, eat this awesome chili with a dollop of sour cream and some crushed corn chips.  If you are keeping it 100% paleo for the big day, it’s good just like it is!!




I love soup: Roasted Tomato Basil

roasted tomato basil soup

The other day the hubby and I got a date night. Not a real date night but the grocery-shopping-while-someone-watches-our-kids date night. Either way I’ll take it. I was doing my Whole30 challenge at the time and was nervous about eating out. Luckily one of our stops was Whole Foods so we hit up the soup and salad bar. (The pizza looked amazing and so did the pasta salads but those are no-no’s right now.)

I noticed a Roasted Tomato Basil Soup and it had 4 ingredients listed. Ready for this! Tomatoes, basil, garlic and olive oil. It was so amazing. I’m not usually a cream of tomato soup person but this was unlike anything I had tried before. I knew I had to make it so I did.

In my bountiful basket this week I received a few tomatoes. I don’t know about you but I’ve never been too impressed with tomatoes in the winter.I looked at a roasted marinara awhile back and was interested in it because it talks about turning not so great tomatoes into great tomato sauce so I figured I could do it for the soup too and it worked. Yay!

Roasted Tomato Basil Soup

2 1/2 lbs. tomatoes, cut in half lengthwise (whatever you have works)

olive oil

salt and pepper

1 med onion, chopped

3-4 garlic cloves minced (Mine were huge so I used 3)

dash of red pepper flakes

1/3 c. dried basil (I wish I had had fresh basil but didn’t feel like going to the store. If you are lucky enough to have some use 1 c. fresh basil, sliced into thin ribbons.

15 oz can diced tomatoes

3 cups chicken broth (or vegetable broth)

Preheat oven to 400 F. Place tomatoes on a lined cookie sheet. Drizzle 2-3 Tbs olive oil over the tomatoes and sprinkle with salt and pepper. Bake for 45 -55 minutes maybe longer. You want them nice and roasted.

Take 2 tbs. olive oil and over med-high heat saute onions for 2-3 minutes and then add garlic and red pepper flakes and cook for another 2-3 minutes add the basil, diced tomatoes, chicken broth, and oven roasted tomatoes and simmer over med-low heat for 30 minutes. Blend with an immersion blender or a regular blender but beware of hot liquids in a blender. You may want it to cool a bit first. Taste and adjust seasoning. Serve.

* This made a lot of soup so I put some in the freezer and froze it. It was just a delicious as the day I made it!

Slow Cooker Kalua Pork… Yummy!

When we were first married we lived in West Jordan, Utah. My husband was a football coach and teacher at a local high school. I loved living in West Jordan because it is heavily populated with Polynesians and that means two things: Family and Great Food!

Before every home game the parents would make this huge ridiculous meal for the boys and coaches and I was luckily enough to eat some of the food. Delicious. One of my favorite things was the kalua pork. Simple but so flavorful. I had all but forgotten about it until I came a crossed it on NomNom Paleo’s website and now it is a staple. I like to make a 5-7# because we can have it so easily for leftovers. It is good on it’s own. I’ve had it with scrambled eggs. Nachos (for the kids). In soup. Breakfast burritos. It’s very versatile. Very delicious. Very easy.


Slow Cooker Kalua Pork

5-7# boneless pork butt (I get mine at Costco)

Himalayan Pink Salt (NomNom uses Red Salt but I haven’t ordered it yet so… pink it is)

3-5 strips of bacon

3-5 cloves garlic (optional)

Lay the bacon on the bottom of your slow cooker. For every 1# use 3/4 tsp of salt.Sprinkle and rub salt all over your pork butt. Place cloves of garlic in the butt too. I took my knife and made holes and shoved some in. Place it your pork in the slow cooker and cook on low for 10-12 hours. Take it out of the liquid. Shred it. Drain most of the liquid it’s very salty so you don’t need a ton. Then I throw my pork back in the crock pot and serve it out of there.


Sides: I love this with cauliflower faux-tatoes and roasted brussel sprouts. Yum!!

Day 14


Day 14

Workout: “Fight Gone Bad”

Breakfast: Banana Nut Porridge (Against All Grain) Delicious!

Lunch: Eggs, sausage, and cauliflower rice pilaf (Well-Fed), berries with coconut cream, nuts, and coconut chips.

Dinner: Roast beef with roasted brussel sprouts and carrots.

I was talking to a friend today about how I felt my Whole30 was going and it was a great talk because I had a chance to reflect on changes at the half way mark so I figured I would share them with you too.

I am overall a fairly happy person. I don’t stress very much. Just kind of go with the flow. It’s nice.

In talking with my friend I realized that I am even more happy… maybe not that. More… patient which in turns makes me happier. As my Dad would say I have changed my tone of voice with my family. There is less yelling and fighting between us which is very nice. There is more together time because they help me out in the kitchen sometimes and also since I’m not snacking as much I try to stay out of the kitchen which leaves more time for them.

I have more energy. This is huge.I never really felt like I lacked energy. I am still tired by the end of the day which is ending a bit earlier than it used to but I get a lot more accomplished  in the awake hours. Mondays used to just be laundry day but I got most of the house cleaned plus I organized my spices.

I enjoy my food more and appreciate it which sounds really weird but I was habitually on the internet or on the phone or watching tv while eating. Since ending that I feel like I take more time to savor and enjoy my food. Even if it is just ham and a banana with almond butter.

All of these things led to a happier Me which is great and an added benefit that I didn’t know would happen. Another added bonus was my “mean” time I was so nice that even my hubby noticed which is awesome!!


I highly suggest you try the Whole30. It’s benefits are limitless and honestly… it’s only 30 days. 🙂

Day 8 and 9…


Day 8

Workout: Fran (I took 7 seconds off my time since November. Which doesn’t seem like a lot but I am stoked! Also I am not sore next day either.)

Breakfast: Leftover Kalua Pork, eggs, onion, sweet potatoes, and green onion scramble.

Lunch: Kalua Pork, carrots, apples, banana, almond butter, and kombucha

Dinner: Meat Lovers “Cream” of Mushroom soup (Urban Poser)

Snack: Apple and almond butter

Today I was so exhausted but it was probably more because I went to bed at 10:15 rather than 9:30. I really need to hold my self to my goals even though all my shows are coming on. So sad sounding!

Day 9:

Breakfast: Kalua Pork, eggs, mushrooms, cauliflower, onions, and green onions.

Workout: DU, Burpees, Hand Stand Push Up attempt, Kettlebell, and a few other Miscellaneous things.

PWO: Banana and Almond butter, sweet potato fries

Lunch: Left over Cream of Mushroom soup, Kombucha

Dinner: Chocolate Chili, Avocado, Onions

Today was definitely a better day. I had more energy and have really been enjoying my food.

My Little Helpers.

Over Christmas break we invited some friends over for dinner and to decorate sugar cookies. Before they came over the kids and I spent the day baking some sugar cookies. It was such a blast.


Kellen was so excited to get his own apron. He now uses it all the time for eating and cooking. I love taking pictures because now he’s not in his sister’s old apron.


I really enjoy baking and cooking with the kids. I love how they are getting older and can really help out in the kitchen. It may take longer to do things or make things but I know this will help them as they grow older and hopefully my love of cooking and food will be passed on to them.Image