Monthly Archives: January 2013

Paleo Almond Butter Cups


I pinned this recipe a few days ago and my husband peeked over my shoulder at my pins exclaimed “please make this!!!!”  He’s a huge Reese’s Peanut Butter Cup fan and the thought of a Paleo version of them was definitely worth exclaiming.  So on our date night last weekend before we popped in a James Bond movie I looked at this recipe to see how much time it would take.  15 minutes!!  5 to make, 10 to freeze.  I was sold.  This recipe is SUPER easy.  However, there is a warning…. They are SUPER good and easy to devour quickly.  🙂


1/2 C Coconut Oil
1/2 C High Quality Cocoa Powder
1/2 C Smooth Almond Butter
1/2 C Raw Honey or Maple Syrup
1/2 t Vanilla


1.  Melt coconut oil–it takes no time in the microwave.
2.  Blend all ingredients in a food processor or blender.  Or, if you are lazy like me and don’t like washing dishes, mix it together with a spoon.
3.  Pour into 10 paper lined muffin tin cups or silicon muffin cups and fill 1/2 inch full.
4.  Chill for 30 minutes in fridge or freeze for 10 minutes.  When firm, remove.
5.  Store in a sealed container in the refrigerator.  They will start to melt if left out of the fridge too long.

Practical Paleo


Italian Meatball Soup


2013 is here and I am determined to meal plan this year–both to save money and eat healthier.  In my meal planning I decided I would attempt one new recipe a week.  So this week, I tried Pioneer Woman‘s Italian Meatball Soup.  I love her recipe blog because she has step by step pictures to follow.  While I may not need those pictures, they are just more fun to follow!  She also thinks of out of box ideas that sound crazy but are good.  Lemon juice in meatballs? I wouldn’t have thought of that one!  But… amazing.  This recipe is filling, flavorful, and has that great hearty warmth that every winter day needs.


3/4 lb Ground Beef
3 T Fresh Parsley, Minced
1 Egg
2 Garlic Cloves
1/2 t Salt
1/2 t Black Pepper
1/2 t Ground Oregano
2 t Lemon Juice


3 T Coconut Oil
7 C Beef Stock
2 C Water
1/2 t Salt
2 T Tomato Paste
3/4 C Onion, Chopped
3/4 C Carrots, Chopped
3/4 C Celery, Chopped
1/2 lb Cabbage, Chopped
Grated Cheddar Cheese To Serve
2 Bay Leaves


Combine all meatball ingredients and mix well.  Shape into small balls and chill for 30 minutes.

After chilling, heat coconut oil over medium-low heat in a heavy pot.  Brown meatballs on the outside–don’t cook all the way through.  Remove meatballs to a plate.  To the pot, add stock, water, salt, tomato paste, and herbs.  Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes.  Remove bay leaves.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated cheddar cheese sprinkled over the top.

Adapted from Pioneer Woman