The Best is Zest to Come

So this is an experiment of sorts. In all my posts, I’ve always done my best to include beautiful and eye catching photos. After all, the food really speaks to us visually. Not everyone has the ability to taste and smell simply through the idea of the recipe – we are so sense driven and need to SEE things in order to begin to imagine. However, it’s winter. It’s dark. And, sometimes I’m tired. Thus, this utterly satisfying and more than fantabulous creation comes sans a photo. Use your imagination. You won’t be sorry.


Oh, and the experimentation aspect of all of this manifests in whether or not the blog will receive any “hits” without some lemony-rosemary-sprouts photo magic!


The ZEST will make this the BEST ~


Lemon Rosemary Brussels Sprouts, Parsnips and Chicken

1.5 lb Brussels sprouts, halved
2 large parsnips, peeled and shredded
2-3 Tbs. Kerrygold butter
3 Tbs. fresh rosemary, finely chopped
zest of 1 lemon
juice of 1 lemon
sea salt and pepper
2 large chicken breasts
¼ cup Maytag Bleu cheese (optional)


Preheat oven the 375. Generously season the chicken breasts with salt and pepper, and a little fresh rosemary and a tad of the lemon zest. In an oven safe dish, covered with foil, bake 40 minutes or so, until cooked through. Slice just before serving.

Meanwhile, add the sprouts to a large pot of water and bring to a boil. Boil the sprouts for about 5 minutes, until bright green. Drain.

In a large cast iron skillet, over medium low heat, melt the butter and add the drained sprouts and parsnips. Season well with salt and pepper and cook until perfectly caramelized. Finish with the fresh rosemary, lemon zest, and lemon juice.

Divide between two large bowls, top with sliced chicken breasts, and Maytag Bleu, if so desired.


And, remember, the BEST is ZEST to come!

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The Essential Paleo Cookbook – Cinnamon Sugar Pretzel Bites

And after sharing the first featured recipe from Louise’s book…here comes number two!

This is a guest post from Louise at, and I think you’ll love this recipe. Louise also just released her new cookbook, which comes with some amazing recipes and a bunch of awesome bonuses – click here to check it out!

 Cinnamon Sugar Pretzel Bites

Here’s Louise…


You probably know this, but some recipes take many tries to get right. This is one of those recipes.


We had to make it probably 10 times before we were satisfied with it, but once we did, we were very pleased.


Luckily for you, now that we’ve gotten it right, it will work every time. (And your kids will love this one.)


Beware – the pictures of this recipe are good, but they really don’t do it justice. These delicious little balls are addictive and perfect to take almost anywhere (party, gathering, or just with you to work).


Cinnamon Sugar Pretzel Bites

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Yield: 4 servings

Serving Size: 10 pretzel bites (approx.) 


For the pretzel bites

  • 3 eggs
  • 1½ cups (143 g) almond flour
  • 2 Tablespoons (26 g) ghee, melted
  • 3 Tablespoons (21 g) coconut flour
  • 1 teaspoon (7 g) raw honey

For the coating

  • 1/4 cup (36 g) coconut sugar
  • 1 Tablespoon (8 g) ground cinnamon
  • 1/4 cup (51 g) ghee, melted



  1. Preheat oven to 350 F (177 C).
  2. Place all the pretzel bites ingredients (eggs, almond flour, ghee, coconut flour, and honey) into a

bowl and mix well (with your hands) until it forms a dough.

  1. Let the dough sit for 5 minutes.
  2. Roll into pretzel bites (small balls) and place on a parchment paper lined baking tray.
  3. Bake in oven for 6-7 minutes.
  4. Take the pretzels out and heat oven to 400 F (204 C).
  5. Turn each pretzel bite over, place back in oven, and bake for 4-5 more minutes.
  6. Meanwhile, in another bowl, combine the cinnamon and the coconut sugar.
  7. Remove pretzel bites from oven, let cool, and dip each into the melted ghee and then into the

cinnamon and coconut sugar mix.

  • For a less sweet option, brush the top of each pretzel bite with ghee and sprinkle the cinnamon

and coconut sugar mix over them.


  • Coconut sugar can be used instead of honey in the pretzel bites dough mixture.


About Louise Hendon

Louise is the co-founder of and author of the Essential Paleo Cookbook. Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.



Filed under Recipes, Something New

The Essential Paleo Cookbook – Bacon Wrapped Dates Stuffed with Cashew ‘Cheese’

Guess what!

The Essential Paleo Cookbook is here! And, I have been blessed with the opportunity to feature a few recipes from this amazing book. PaleoMagazine has some great stuff…have you seen it?


This truly is a book for anyone to use – simple, easy, and delicious. Yes, that’s it!
Louise and Jeremy hit the nail on the head.


Here’s Louise…


One of the last foods I gave up when I went Paleo was cheese. My husband and I both loved cheese, and I’d guess that almost half of our dishes contained cheese of some sort.


We used to make these bacon-wrapped dates with blue cheese, but now that we don’t eat cheese any longer, we had to find a new way to make this recipe. (We didn’t really NEED to find a Paleo way to make it, but we just couldn’t resist).


You wouldn’t imagine it, but the cashews actually turn out quite well as a substitute for cheese. I certainly never imagined it would turn out this well.


The only problem with this recipe is that 16 dates probably won’t last very long for you.

 Bacon Wrapped Dates Stuffed with Cashew Cheese

Bacon Wrapped Dates Stuffed with Cashew ‘Cheese’


Prep Time: 15 minutes (however, cashews should ideally be soaked overnight before using)

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Serving Size: 4 dates



  • 16 pitted dates (small) (scale up the cashew and coconut oil amounts for larger dates)
  • 8 slices of thinly sliced bacon (cut each slice in half to create 16 shorter slices)
  • 1/2 cup (60 g) raw cashews, soaked overnight (omit for AIP)
  • 1 Tablespoon (15 ml) coconut oil
  • 1/2 cup (118 ml) water



  1. Place the raw cashews into a bowl of room temperature water so that it covers the cashews, drape a paper towel or tea towel over the bowl to prevent dust settling, and soak overnight.
  2. Preheat oven to 350 F (177 C).
  3. Place the soaked cashews, 1/2 cup fresh water, and coconut oil into a blender and blend until smooth.
  4. Slice each date along one side so that it opens up and fill each date with the cashew ‘cheese’ and close it up. Wrap one of the half-slices of bacon around the date and place on baking tray with sides (as the fat from the bacon tends to run).
  5. Bake for 20 minutes before flipping the bacon-wrapped dates over (with tongs).
  6. Bake for another 10 minutes (i.e. for a total of 30 minutes).

Kid-friendly, AIP-friendly

 About Louise Hendon

Louise is the co-founder of and author of the Essential Paleo Cookbook. Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.



Filed under Recipes, Something New