Granny’s Chicken Paella


It is official, we are training for a half marathon in December. This time I am training with a paleo diet. We did 7 miles today and I have not eaten any bread, grains or gluten! So excited with my energy and achievements so far. I don’t feel like I am lacking in my training and I am definitely training harder and better than my pre- paleo trainings. I’ve been using Practical Paleo’s book to guide my meal planning for athletes. It is so informative and has great meal guides. I was nervous training because I was used to the classic “carb- load” training!
After our 7 miles we worked around the house and then did our Sunday meal making and grocery shopping. Then made a late night dinner. This recipe is one that my granny gave to me and I’ve been dying to try it out. Lets just say it was a huge hit, easy and perfect comfort food for dark winter nights. Really hating these dark nights at 5pm. I need sunshine! Enjoy the recipe.

Granny’s Chicken Paella

2 sausage links Diced
2 small chicken breast diced
1 shallot diced
4 Cloves of garlic diced
1 Small tomato diced
3 Tablespoons olive oil
3 Teaspoons Paprika
1/4 jar Paqullio peppers
1/2 head cauliflower, cauliflower rice (see recipe below)
Salt and pepper to taste

1. Heat olive oil in a pan on low heat
2. Sauté chicken, onion and sausage on medium heat
3. Add and Sauté garlic.
4. Add cauliflower rice
5. Add paprika and mix well
6. Add salt and pepper to taste
7. Add diced tomato and pepper, mix well and simmer for 5 minutes
8. Enjoy!

Cauliflower rice recipe:
1. Cut the stem off the cauliflower
2. Place large cauliflower chunks and water in a large pot
3. Boil for 20 minutes
4. Drain cauliflower in a strainer for 5 minutes
5. Place cauliflower in a bowl and beat with a hand mixer, don’t over mix, it will be a rice texture

Savory Venison Roast

Savory Venison Roast 


1/2 cup backstrap molasses

1/4 cup apple cider vinegar

1 teaspoon cinnamon

3 cups water

1 teaspoon sea salt

Two apples sliced

3 to 4 pounds of venison roast


1.) In a crockpot add backstrap molasses, apple cider vinegar, cinnamon and water, and sea salt. Mix well.

2.) Add apple slices and venison roast. Use a ladle to cover roast with liquid mixture.

3.) Slow cook on low for eight hours.

4.) Shredded roast before serving.

This venison is so moist and savory! I Served it with roasted green beans and cauliflower rice for a nice winter meal. We enjoyed this meal next to a cozy wood stove during hurricane Sandy. It was the perfect comfort food for a cold rainy day!