Maple Mustard Chicken {Paleo Roasted Chicken Recipe}

maple mustard chicken 2014_f title

typical friday night – we’re hungry and just want food. now. and i’m leaning toward calling in for pizza and suffering the after-effects but a few moments’ thought and i’m a much happier girl (with a happy lil’ family, as well).  yum.

maple mustard chicken 2014_e

Simple Sweet and Savory Chicken


  • 6 chicken breasts or leg-and-breasts (we prefer skin-on, and bone-in)
  • 1 tablespoon maple syrup
  • 6 cloves garlic, minced
  • 1/2 inch piece fresh ginger, grated
  • 1/2 teaspoon smoked sea salt
  • 6 tablespoons salted butter
  • cracked black pepper, to taste


  1. Preheat oven to 400.
  2. Lightly spray a 9x13 glass baking dish with coconut oil and place chicken in the dish.
  3. Stir together maple syrup, garlic, smoked sea salt, and ginger.
  4. Spread garlic mixture over chicken and lightly salt and pepper.
  5. Top each piece of chicken with a pat of butter and sprinkle with fresh cracked black pepper.
  6. Bake, uncovered, for 30-40 minutes or until chicken is browned and cooked through.

maple mustard chicken 2014_b

super fast.  super easy.  super delicious.  try it?  let me know whatcha think.

maple mustard chicken 2014_c

dancing divider webb

kale and butternut squash gratin {creamy kale casserole}

kale butternut gratin_aTITLE  kale butternut gratin_d  kale butternut gratin_f

husband declared it the one way to truly enjoy kale.  i called it worthy of breakfast and dessert.  regardless, this dish should be on your table.  pronto.

kale butternut gratin_h


if you like, make your crumb topping out of a combination of flax meal and almond flour.  i’ll post a grain-free version soon, i promise!

kale butternut gratin_c

this dish was created for mccormick gourmet’s go 4 gourmet challenge.  what a fun way to get an inspirational boost to try something new!

kale butternut gratin_g


here’s a printable recipe for you to try yourself.

kale and butternut squash gratin {kale casserole}


  • 5 tablespoons butter
  • 3 tablespoons arrowroot flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1/4 teaspoon nutmeg
  • 1 teaspoon marjoram
  • 2 cups almond milk
  • 2 cups ricotta cheese
  • 1 small butternut squash, peeled and cut into bite-sized cubes
  • 1/2 large bag (12 oz) fresh kale
  • 1 onion, peeled, quartered, and sliced
  • For Topping:
  • 1/2 cup breadcrumbs
  • 5 tablespoons butter
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon thyme
  • 1/4 teaspoon sea salt
  • 3 tablespoons shredded parmesan


  1. Preheat oven to 400 degrees.
  2. Melt 5 tablespoons butter in a medium saucepan, and continue to cook just until it bubbles and begins to lightly brown.
  3. Stir in arrowroot flour, then add salt, pepper, marjoram, and nutmeg.
  4. Whisk in almond milk and cook just until it begins to boil.
  5. Stir in ricotta cheese and remove from heat.
  6. Lightly spray an 11x13 glass baking dish with olive or coconut oil.
  7. Spread approximately 1/3 of white sauce into dish.
  8. Layer butternut, kale, and onion, topping with another 1/3 of sauce.
  9. Repeat layers, ending with remaining sauce.
  10. Cover tightly with foil and bake for 30 minutes.
  11. Meanwhile, combine breadcrumbs, butter, marjoram, thyme, sea salt, and parmesan with a pastry cutter or fork.
  12. Remove foil from baking dish, top with breadcrumb mixture, and bake an additional 10-15 minutes, or until dish is bubbling and top is browned.

kale butternut gratin_e


are you a lover of kale?  do you have a favorite kale recipe?  please leave a comment and share!

dancing divider webb


disclaimer acs

natural easter egg dye


dyeing Easter eggs has been a favorite seasonal holiday activity for my husband since the first we were married (several years before any babies-of-ours could dye eggs!).  when it comes down to it, my man is a tradition-lover, and i love that about him.

i’m hoping we find the time to dye eggs this year, for his joy, and i that light, i wanted to share a cool way i found to dye Easter eggs naturally.


se pomegranate juice or canned cherries with syrup.

boil  4 cups of water. cut 1/4 of a head of red cabbage into chunks and add to water. Stir in 2 Tablespoons vinegar. let cool to room temperature and remove cabbage with a slotted spoon.

oil 4 cups of water. chop 1 medium beet and add to water. stir in 2 Tablespoons vinegar and let cool to room temperature; remove beets. OR if you have cranberry juice on hand, you can use it.

oil 1 cup of water.  stir 2 Tablespoons turmeric and add 2 teaspoons white vinegar.

mix 1 cup grape juice and 1 tablespoon vinegar.

take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain.  add 3 teaspoons white vinegar.

peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain.  add 3 teaspoons white vinegar. OR if you have spinach on hand you could use spinach in boiled water.

i received these awesome tips from emeals, and if you read my blog, you know i love the emeals meal planning system, which helps me simplify my meal planning.  they’ve offered a special deal for readers – if you order a subscription, you will receive a free Easter menu plan!  click the emeals icon below to steal this great offer.

what special Easter traditions do you have?  will you use this natural Easter egg dye tip?  please feel free to share!

dancing divider webb

He is risen. indeed! {chalkboard Easter printable}

i’ve always wanted to give something up during Lent.  i’ve attended churches that, for the most part, didn’t recognize the time in the church year with public acknowledgement or education, but after a heart-to-heart conversation with my dear friend keri, i knew that i needed to exercise that spiritual muscle this year.

i gave up coffee.

i didn’t talk about it much, unless i thought it would bring glory to the One who gave up ALL for me, but each time i had a craving for my near-daily-obsession, i knew that this minute-little-speck-in-the-universe sacrifice was one teensy step toward recognizing what true Sacrifice really is.

and when i wanted coffee, i prayed.  i prayed for those who have not.  i prayed in thanks for all that’s been done for me.  i prayed for Truth to ring true in hearts, and most of all in mine, which is so quick to forget.

to be honest, it was good for me.  i wished often that i’d given up more, because in a sense, i was breaking an addiction.  and i was a little embarrassed that i was “giving up” in a way that was actually to my benefit.

and do you know what else?  it was such a little thing.  really, it wasn’t a thing.  it’s heartbreaking to think how that while i exercise the privilege to “give up,” there are so many who have nothing to offer.

but now, as we near the eve of the Resurrection celebration, i could do a little happy dance, because that itsy bitsy little giving-up-of-something helped prepare my heart to really celebrate all that the day represents.  and i’m praying that the exercise of giving up, of giving away, becomes a daily one.  i’m praying that it grows ever greater, until someday i really know true giving-away-of-me.  (yes, i’m terrified of this.)

but oh, the joy, to know and to sing, my Papa LIVES, and He loves me, and He loves those He’s called me to love.

He is RISEN, indeed!

chalkboard Easter printable

here’s a little printable to remind us all.  Happy Resurrection Day!


how do you celebrate the greatest gift we’ve ever been given?

dancing divider webb

avocado sriracha deviled eggs {Easter recipe}

recently a-girl and i threw a sunset beach cocktail party for some good friends.  we created some magical memories and seriously great recipes along with our friend, lauren, a gluten-free chef/blogger.  because this month as an allrecipes allstar, i’m working with the avocado council, i put a spin on my deviled eggs that makes my mouth water just thinking about it.


Sriracha Avocado Deviled Eggs c


my husband would move heaven and earth for a good deviled egg, and this one may just make it back onto the Easter table, too.  the avocado made the filling even creamier and combined with a dash of honey, really developed its sweetness.  combining it with sriracha took it right over the top.


Sriracha Avocado Deviled Eggs a

here’s the recipe for you to print and enjoy…


avocado sriracha deviled eggs {Easter recipe}


  • 1 dozen large hard-boiled eggs, peeled
  • 2 medium ripe avocados
  • 1/4 cup homemade or olive-oil-based mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon smoked sea salt (divided)
  • 1 tablespoon sriracha, plus extra for garnish
  • cilantro leaves, for garnish


  1. Slice eggs in half lengthwise.
  2. Pop yolks from whites, and place in a mixing bowl.
  3. Add avocado and mash together to eliminate clumps.
  4. (Can be made in food processor, if you prefer.)
  5. Add mayonnaise, lime juice, honey, 1/4 teaspoon smoked sea salt, 1 tablespoon sriracha.
  6. Blend well to combine all ingredients.
  7. Add filling to a piping bag or plastic bag, and pipe into egg white halves.
  8. Eggs may be prepared up to a day in advance, with or without filling, and stored tightly covered in the refrigerator.
  9. Garnish just before serving.
  10. To garnish, drizzle eggs with several drops sriracha (to taste), then top with a sprinkle of cilantro leaves and if desired, a dash of smoked sea salt.

do you have a special Easter dish that makes it onto the table year after year?  a killer deviled egg recipe?  share below!

dancing divider webb


Zucchini Sausage Mini Pizzas (Grain-Free Zucchini Pizza)

sausage zucchini mini pizzas title


i can take a dare.  (sometimes.  not when it involves jumping off a bridge into a mountain river.  ok, i did that once.  well, twice, because my kids did it.  but not until our guide assured us it was safe.  ok, and once into an ice cold waterfall in costa rica.  but my husband says i’m not very good with depth perception when rapid flowing water and large boulders are involved.  and horses.  enough said.)


zucc pizza c


i digress.  when johnsonville sausage dared us to remake a recipe this month involving six ingredients or less, and include their sausage, i took them up on it.  because i like sausage, and because i’m cooking for seven on a “light day,” and anything that takes less than six ingredients makes me happy.


zucc pizza d


i found this recipe on, and tweaked it just slightly (my grill died just before i could make it the way they listed!).  i love how these turned out, and i’ll make them again.


zucchini pizzas sausage a

zucchini pizzas sausage b JPG

print your copy here:


Zucchini Sausage Mini Pizzas (Grain-Free Zucchini Pizza)


  • 2 large zucchini
  • 1/2 cup butter, melted
  • 3 cloves crushed garlic
  • 1/2 cup mozzarella cheese (or Italian blend)
  • 1/2 (14 ounce jar) organic pizza sauce
  • 1 package Johnsonville Ground Italian Sausage


  1. Preheat oven to 450 degrees.
  2. Slice the zucchini crosswise into thick rounds.
  3. Combine melted butter with crushed garlic.
  4. Place zucchini rounds onto a parchment lined rimmed baking sheet.
  5. Brush rounds with garlic butter.
  6. Bake zucchini rounds for ten minutes.
  7. Meanwhile, cook and crumble sausage; set aside.
  8. Turn zucchini, and brush with additional garlic butter.
  9. Return to oven for ten minutes.
  10. Top each round with a small spoonful of pizza sauce, then a generous helping cooked sausage, then a hearty sprinkle of cheese.
  11. Bake for an additional 5 minutes to melt cheese and warm toppings.


did you make this recipe?  do you have a favorite recipe that has six ingredients or less?  leave me a note below!

dancing divider webb


here’s my recipe remake on the allrecipes site!