Two Years Later…

Holy cow! It has been a while since I have been in here. I wanted to give you a little update on what we have been up to this past year. Kayden is now 6 years old and in Kindergarten. Rylee is my super independent and sassy 2 going on 3 year old. This past year we have done wrestling, ballet, gymnastics, and school events, all while running a business. Busy is in understatement, but we are totally enjoying every minute.

As you can see from the date of my last post I have taken some time to focus on what is most important to me, my family. I have been told that as you get older time seems to go by faster and faster. It seems that since having kids (my little personal time lines) this is proving to be true. I realize at this point we only have approximately 12 summers left with both our kids home together. A rather frightening realization for me if I am being honest. So in the midst of conquering all the the above, I have been making a conscious effort to be present and soak in all the time I can with my family.

I am happy to be back at a place where I am able to make time to start writing again. I have so much to share about adjusting to school life, sports, balancing family and business, and many other musings that I find interesting and motivating.  I hope you will stick around and share in the journey.


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Guest Recipe Post via Kelly at Paleo Girls Kitchen!

Good morning everyone! I generally don’t post a lot of “treat” like recipes however, Halloween is just around the corner and my friend Kelly over at Paleo Girls Kitchen has created a recipe just for you. :) Kelly is also the author of Paleo Happy Hour: Appetizers, Small Plates & Drinks which will be released tomorrow October 8th. This book is definitely worth checking out and would make a great holiday gift as there is something in this book for everyone! Please check out Kelly’s Candy Corn Popsicle recipe below.

Screen shot 2013-10-07 at 7.50.14 AM


(From Kelly at Paleo Girls Kitchen)

Halloween is one of my favorite times of year. I always love dressing up in costumes, carving pumpkins and passing out candy. It is one of the harder holidays for a Paleo family. With all the of the

candy and treats around every corner, it would be a challenge to decide what to allow your kids to participate in.

I made this next recipe to help ease the pain for kids and adults alike. These are my “Candy Corn” popsicles. While they taste nothing like the classic candy corns, their cute colors are perfect for feeling included in the Halloween fun. I made this recipe with some variations so you can decide how much extra sugar you want. If you have been Paleo for a while and your palate is sensitive to sweet, then the lesser amount is probably perfect. If you still love extra sweet treats, add a little extra honey to really feel like this is dessert. Also, feel free to do variations on this. For white you can use banana or honey dew melon if you prefer!

“Candy Corn” Popsicles

Prep time: 10 minutes

Freeze time: 10 hours

Serves 6-8

White Layer:

1 1/2 cup coconut milk

1 1/2 tablespoons vanilla extract

1 teaspoon coconut extract

1/8-1/3 cup honey

Orange Layer:

1 mango, peeled

1 orange, peeled

2-4 tablespoons honey

1-3 tablespoons water

**Natural Food Coloring** Red and Yellow

Yellow Layer

1 1/2 cups pineapple with juice (canned or fresh)

1-3 tablespoons water

1. In a blender, combine the coconut milk, vanilla extract, coconut extract and honey (depending on desired sweetness and more or less. Blend on high. Put a small amount of the coconut layer in the bottom of each popsicle. Freeze for 2-3 hours until the surface is partially frozen.

2. In a blender, blend the peeled and pitted mango, the peeled orange, desired amount of honey and 1 tablespoon of water. blend on high. If the mixture is too thick to pour. Add 1 tablespoon at a time of water and continue to blend. Then pour or scoop this mixture in each popsicle mold.

3. Blend the pineapple with any excess juice with 1 tablespoon water on high. Add additional water is it is very thick. Spoon or pour this on top of the mango/orange layer. Push the popsicle sticks into each mold and freeze for 8 hours. Then enjoy!

**Depending on the colors of your fruit, your layers may be a little pale. If this is the case you can buy natural food coloring add a small amount of red and yellow to your orange layer, and a small amount of yellow to your pineapple layer.

candy corn popsicles

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Greetings! Meet Roar, a 27 year old Norwegian who struggled with eczema and Crohn’s for about 10 years before learning about Paleo. Roar currently has no symptoms from Crohn’s and nothing from eczema unless gluten is accidentally consumed. Roar was kind enough to send me this email and give me permission to share this success story. Thank you Roar as it is people like you who keep spreading the word and inspiring others.

Hi Chrissy,

Putting into words how much buying your book and a crockpot has literally changed my life is almost beyond me. Putting feelings into words cannot always be done, but if I were to summarize I would use this one; Relaxed.

I have done Paleo for some time, or semi-paleo (dairy for instance) and I was sooo tired of cooking every single meal. Preparation and everything. I got bored of it, but I continued because I respond really bad to other food sources. Now I am eating Paleo 100%!

Only after getting a crockpot and making food in bulk (Lazy Man’s Stew ftw!) have I gotten a certain relaxation and with that relaxation came several ephiphanies. Only through being relaxed could I look back and realize how awful my cooking skills were.

Primarily eating steak I would be really specific about it because you do not want to ruin anything. Now I can either eat premade food from the crock pot or at a whim throw something together simply due to added energy from being more relaxed toward making food althogether.

Every single person on Earth should have the skills to make food in bulk and store it. This is basic, life-essential skills to have, and I am astounded that I failed so miserably at that. It has inspired me to take a cooking class. It has changed how I purchase food. It has changed my very life and profoundly improved the prospect of my future children.

Yup, I went there and I stand by it. Sometimes a somewhat seemingly small change in life can have extraordinary effects. Getting a crock pot and your book did just that. That is how awesome it is.


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Happy 1st Birthday and Giveaway

***Update: Giveaway Closed! An email has been sent to Kelly who is the winner of this giveaway. Congrats Kelly!

It’s hard for me to believe that a year has passed since little Rylee was born. Seriously…it feels like she should only be 6 months old. To give you a brief update, I am still breastfeeding (yay, I made it to the 1 year mark) and she continues to eat and so far like every food she has tried. Yes, she has even grown to love avocado. Rylee is a happy girl and will definitely let you know when something is not quite right. In fact I think she lets the entire neighborhood know (she has quite the set of Rylee has been taking steps since around 10 months and now she is cruising at various speeds usually chasing after her brother or one of his toys. :)

rylees 1st bday

In honor of Rylee’s 1st birthday I could think of no better way to celebrate with all of you than a little giveaway. So here’s how we are celebrating. One lucky winner chosen at random will receive all of the following: a copy of Primal Moms Look Good Naked by Peggy Emch. This book is awesome! I wish this book was around for my 1st pregnancy. A copy of Gather, the Art of Paleo Entertaining from Bill Staley and Hayley Mason of food lovers primal palate. Whether you are hosting a brunch, dinner, or birthday party this is the book to have. A copy of The Modern No-Nonsense Guide to Paleo from Alison Golden at Paleo/Non Paleo. Alison’s book is full of tips and strategies to help you stay on track. Of course this giveaway would not be complete without a copy of my book Paleo Slow Cooking: Gluten Free Recipes Made Simple. As many of you know I wrote the majority of this book throughout my pregnancy with Rylee. This book is perfect for busy people on budgets! And last but certainly not least a $50 gift certificate from our friends at Massa Natural Meats!

Screen shot 2013-05-30 at 10.42.22 PMGatherPaleo/Non PaleoPaleo_Slow_cooking_cover6massa natural meats

To enter please leave a comment below and if you have not already done so I would highly recommend for you to “Like” or “Follow” any or all of these awesome folks. A winner will be chosen at random on Thursday, June 6th at 12pm PST. Cheers to all of you and Happy Birthday to my sweet little girl!


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4 Questions with Alison Golden from Paleo/Non Paleo

Meet Alison Golden from Paleo/Non Paleo. Alison is a wife and mother of two twin boys. Alison recently released her book The Modern No-Nonsense Guide to Paleo and I must say that this book is full of great tips on the “how to” of paleo.

Topics include: beginning paleo, living paleo everyday (with great tips on staying on budget), living paleo – unusual situations, interacting in a non-paleo world (with great tips on involving your kids), and building a strong personal paleo core.  If you have not visited Paleo/Non Paleo head on over and check it out. Alison shares lots of great tips and strategies as well as a few recipes too. Please enjoy this little Q and A with Alison Golden of Paleo/Non Paleo.

1. How long have you been eating Paleo and what prompted you to make a change?

I read The Primal Blueprint in October 2010 and multiple light bulbs went off for me. For the previous four years I’d been studying diet as I sought to manage my own health and my son’s behavioral challenges. I even came across what later became known as “paleo” back in 2006!I’d dismissed it as too “weird” and difficult, but I pursued the whole foods approach and learned to cook. Back then, there was little support such as websites and cookbooks and we waxed and waned but I finally ditched the wheat (I am British and we eat a very wheat-intensive diet) and then came across the Primal Blueprint.

The book crystallized so much of what I’d learned during the previous years and now, finally, there were forums and websites detailing supporting scientific evidence for what I’d intuitively felt for so long. After that, I doubled my efforts for myself and slowly transitioned my family so that, at home, we are almost entirely paleo.

2. What were/are your biggest obstacles?

Sugar! Oh my, that one has been hard for me. I realized that there is such a thing as sugar addiction and I have it! When my kids were little, I’d hoard it and bring it out when they were napping or gone to bed and eat it until I didn’t want any more!

Man, it made me happy. And calm.

Knowing that I had a stash somewhere in the house made me feel safe – that I had an option for some fun if I needed it. And when I did, I didn’t restrict myself. I would inhale it.

I’ve learned that, for me, abstinence is easier than moderation. I simply can’t have two squares of chocolate. I feel deprived and I’d rather not have any at all than to have to spend energy gritting my teeth to exercise self-control (if I have any to spare, that is).I don’t keep a stash of sugar in the house. And if there is occasional sugar, I freeze it in our garage freezer so that it is a pain to get to and defrost.

I’ve now developed good habits and behavioral strategies so that it isn’t a problem but it is a learning process and I go into that in the book.

3. Tell me about your book. And who should buy your book?

Anyone who wants to instill paleo habits solidly into their lives so that living this way is automatic for them, that they don’t have to think about it.I firmly believe that being paleo successfully over the long term is about building skills and, like any skill we want to learn and become expert at, that takes time and practice.

Instead of going full-bore and then hitting the wall when we run out of steam, I suggest that we start slowly, monitoring our behaviors and habits, working out strategies for when we are likely to be tempted to eat non-paleo, and understand that there may be some uncomfortable times where we hit bumps in the road and feel rather hopeless. When we learn a new skill we nearly always hit a point where we want to give up because we think we’re never going to “get it” and going paleo is no different. But we need to understand that is a stage, a phase, we pass through if we keep on learning and practicing until we achieve mastery. This is the premise upon which the book is based and I identify many, many strategies, tips, techniques and ideas in the book that the reader can adopt to help them become an expert at doing paleo well. The idea for the book came from answers to a question I posed on my Paleo/NonPaleo Facebook wall – “What are you struggling with right now?” So really I wrote it to speak to the challenges my readers face on a daily basis. Most of us don’t have too many skills in this area and we often have an array of sabotaging habits. This book is about what to do instead. I call it a book on the “how of paleo.”

4. What advice would you give anyone who is “on the fence” about making a healthier lifestyle change?

Another of my basic tenets for change is that many baby steps cover as much ground as huge leaps. I would suggest people who are considering such a alteration of lifestyle start by making tiny habit changes from whatever point they are at today – maybe one teaspoon less of sugar in their coffee, make dinner simply meat and vegetables (no potatoes/rice/pasta etc.,) or a walk around the block, that kind of thing.

Then, over time, extend these habits little by little, adding planning and preparation skills and the ability to evaluate situations that “go wrong”. An important lesson to learn is that failure is a point of learning and much data can be mined from such circumstances. Failure can be an asset!

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First Foods and Introducing Solids

It’s hard to believe that little “broccoli” is now 8 months old. She is very strong willed and has quite the little personality. At about 5 months she really started showing interest in solid food. In a previous post I shared Kayden’s first foods experience so I thought that I would take a moment and share a little more detailed version of what I am experiencing with Rylee.

What are the signs?

I like to put my little one in her high chair (if she is awake) during our meal times. I feel like this is the start of good habits and routine for her to be apart of our family meal time. We did this even before we started introducing solids. Now when she goes in her high chair she knows its time to eat. Some of the signs Rylee showed us she was ready for solid food was reaching for my food, drooling a lot especially during meal time, and tracking my every bite with her eyes.

How did you introduce the first food?

I gave Rylee acorn squash as her first taste of solid food. This was in part because it just happened to be what I was eating that night. I baked the squash in the oven and once it was fully cooked I set some aside for her. I added a little bit of water (you could also use breast milk)  to hers and mashed/mixed it well so it had a pureed consistency. I put a little bit on my finger and offered it to her. Rylee would then grab my hand and pull my finger with the food on it to her mouth and eat it. I prefer this method as I think that it is less foreign as I am only introducing one new thing (the food) to her as opposed to both the food and the spoon. Don’t get me wrong spoons are great…but for some little ones it is overwhelming to have two new things put right in front of their face. After we established that Rylee liked and was comfortable eating some solid foods I then started feeding her with a spoon.

Foods so far:

Acorn Squash

Sweet Potato







Ground Beef

What about cereal?

This is just a step that I personally do not feel is necessary. I prefer a real food approach. While some pediatricians recommend infant cereals as a first food it seems that as of lately more and more people are taking a real food approach and bypassing the cereals altogether. I think that it is important to start with bland/mild foods that will be “gentle” on babies tummy. Kayden had sweet potato and Rylee had Acorn Squash as their first foods. I am a big fan of making my own baby food and I plan on sharing those recipes with you as well in future posts.

 finger feed


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Happy Holidays and Spice Replications

This time of year typically brings about lots of hustle and bustle getting things ready for company or travel. Lets not forget the importance of spending quality time, good food, and great conversation with those we love this holiday season.

I have created my own version of the Penzey spice blends that use in my book Paleo Slow Cooking: Gluten Free Recipes Made Simple. Part of my site is getting a new look and you will be able to download the PDF version of these hopefully before the new year and all future copies will be printed with this addition. For those of you who prefer to make your own spice blends or just can’t wait for your Penzey order to arrive the substitutions are listed below. Enjoy and please have a safe and happy holiday!

Spices: ( makes approx. 2 Tablespoons)

Chico Rub (Substitute for Penzeys 33rd & Galena Rub)   

1 teaspoon pepper

1 ½ teaspoon paprika

1 teaspoon sage

1 ½ teaspoon allspice

1 teaspoon basil


Fiery Sunset (Substitute for Penzeys Arizona Dreaming)

1 ¼ teaspoon ground ancho chili pepper

1 ¼ teaspoon onion powder

1 ¼ teaspoon garlic powder

1 ¼ teaspoon ground chipotle pepper

1 teaspoon cocoa powder

pinch of red pepper (optional)


Summer Blaze (Substitute for Penzeys BBQ 3000)

2 ¾ teaspoon paprika

1 ½ teaspoon mustard

1 ½ teaspoon allspice

¼ teaspoon garlic powder


Kicking Chili (Substitute for Penzeys Chili 9000)

1 ¼ teaspoon ground ancho chili pepper

¾ teaspoon cumin

¾ teaspoon garlic powder

½ teaspoon onion powder

¾ teaspoon paprika

¾ teaspoon oregano

¾ teaspoon turmeric

½ teaspoon allspice

¼ teaspoon chili powder


Garden Rae (Substitute for Penzeys Mural of Flavor)

1 ½ teaspoon thyme

1 ½ teaspoon basil

1 ½ teaspoon garlic powder

1 ½  teaspoon onion powder


Cobblestone (Substitute for Penzeys Old World)

1 ½ teaspoon paprika

¾ teaspoon celery salt

¾ teaspoon garlic powder

¾ teaspoon onion powder

¾ teaspoon turmeric

¾ teaspoon basil

¼ teaspoon rosemary

¼ teaspoon thyme

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Chili Verde Variation

*A note from Chrissy: A few weeks ago I asked for you all to send me some of the variations that you have made to recipes in Paleo Slow Cooking: Gluten Free Recipes Made Simple. The following is from Christina who was kind enough to share her variation of my Chili Verde recipe. Please submit your variations to share on the blog. Thank you Christina for sharing and thank you all for your continued support! Enjoy!

Matt and I decided that it was time to eat at home more.  We needed to save money, our paleo hasn’t been on track.  For us it’s hard because we both work weird hours.  By the time we get home it’s around 8:00 p.m., and we’re both too tired and lazy to cook.  So when we received a copy of Chrissy Gower’s book “Paleo Slow Cooking”, we’d thought we’d try some of the recipes and see if this helps.  Jackpot Crockpot!  This cookbook is perfect for us.  We only have to prepare it in the morning and dinner is ready by the time we get home. 

Normally, I like to try recipes without alterations just to see how it tastes.  If it’s a hit, I’ll reuse it and personalize it.  It was only by pure accident that I changed Chrissy’s rendition of the Slow Cooked Chili Verde.

Earlier, while shopping for the ingredients, I accidentally forgot to buy the two jalapeno peppers the recipe called for.  Because Matt likes Serrano chilies, I made a point to purchase more, so that I can utilize in other recipes.  By the time I got home, I realized my error.   I then decided to just add two extra Serrano chilies I purchased earlier instead.  I also decided to make it even more spicier by adding another four garlic cloves to the verde sauce.  Matt has an affinity for anything spicy, so I wanted this hot enough to singe the hairs off one’s face.

Realizing that it actually worked, I decided that it was actually too hot.   Taking a look back at the recipe, it provided an escape route;  “Just add tomatoes”.  But we didn’t have any tomatoes.  Shoot.  We did however have a can of Trader Joes Light Coconut Milk.  I opened up a can and let the whole thing drain into the verde sauce while I finished cooking the pork.  I tasted the sauce again, and it was successful in bringing down the heat. 

That night, it was a huge hit with our friends.  We hardly had enough left over for the following day.   The next morning, I popped what was left of the verde into the microwave and gently laid two poached eggs on top.  I must admit, the accidental addition of the coconut milk was a good idea.  It tasted even better than it did the night before.

Tonight we had Matt’s father over for dinner.  I repeated the same steps as before.  This time the only thing I changed was remembering the jalapeno pepper.  We also decided to use chicken breast cut up into little popcorn shrimp size instead of pork like the recipe called for.  Again it was a huge it.  Below is the recipe. Enjoy!

Chrissy Gower Slow Cooked Chili Verde

2-4lbs. pork shoulder (or boneless chicken breast)

2 tsp. salt (left this out)

10 medium/large tomatillos

2 poblano peppers

2 jalapeno peppers (accidentally forgot; it still tastes good with or without it)

4 large cloves garlic, unpeeled (I did 8 cloves)

½ cup coconut flour, sifted

1 bunch of cilantro (I used the whole bunch, including stems)

2 cups chicken broth (Trader Joes low sodium kind)

1 can Trader Joes light coconut milk

Peel off husks from tomatillos, cut in half, and place on a baking sheet.  Rinse the rest of the peppers and garlic and place on the same baking sheet.  Place in a broiler for 7 minutes.

Cube the meat into one-inch or smaller.  Place in a bowl.  Set aside.

Remove roasted peppers and garlic from the oven and let cool.

In a large mixing bowl, sift coconut flour, and in small batches, gently coat the chopped meat.

In a large pan, heat up coconut oil and gently place the coated meat into the oil.  Heat only until the flour is brown around the meat.  Don’t worry if the meat isn’t fully cooked, it’ll finish cooking in the crock pot. 

Place cooked meat in a colander to drain any excess oil.  Once the meat is slightly browned, transfer it to the crock pot.

The recipe called for removal of the skins and seeds of the poblano peppers.  I didn’t have time. I left the skins on, and the seeds in for an extra spicy flavor.  Place all peppers, tomatillos, garlic, and cilantro in a food processor.  Process until smooth and transfer to a crock pot.  Add 1 can of coconut milk,  ½ cup chicken broth, stir all ingredients gently, and set crock pot to cook 4-6 hours (high), or 6-8 hours (low).

*We enjoyed this verde with a riced cauliflower.  Using the same processor, use your cheese grater setting if you have one.  If you don’t have one, use an actual cheese grater to grate the cauliflower.  Cook in a pan with ½ cup chicken broth until just slightly soft.  Sprinkle with chicken bullion powder.  Place cooked verde over the cauliflower rice and enjoy.

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Let’s Talk Spices!

Why I love Penzeys Spices!

I am writing this in response to some of the feedback that I have received on Amazon in regards to my book Paleo Slow Cooking: Gluten Free Recipes Made Simple.

Penzeys Spices

I use Penzeys spices in 9 recipes in my book.  I feel that I should start off by saying that I am in no way compensated for mentioning and promoting their products.

After years (pre paleo days) of using pre-made/packaged spices like taco seasonings, fajita seasonings, BBQ marinades etc most of which are found in typical grocery stores, full of ingredients that I cannot pronounce (not good), a co-worker of mine introduced me to Penzeys Spices. What I love most about Penzeys is that they clearly list all of the ingredients (spices) for each spice and spice blend on their website. This made it easy for me to navigate which spices I wanted to try and add to my collection. As a busy mom, wife, business owner, and blogger this was a quick and easy way for me to safely season our food with very little effort on my part. Keep in mind you cannot just walk into your local grocery store and buy Penzeys brand spices, you have to either go to a Penzeys store (the closest one to me is about 3 hours away) or place your order online. Yes, you will have to wait a few days before you receive your package full of spices but I feel that the quality, consistency, and the customer service from Penzeys makes the waiting well worth it.

Some folks have critiqued me for not making my own spice blends and for using a “pre made” product, but simply put I don’t have the little extra time to make my own and honestly at this point in my life it is not super high on my priority list. I am certain that I am not the only person with little time who appreciates good products. In a perfect world I would make my own spices, grow all of my own herbs and vegetables etc. but at present it is not feasible for us and we make do with what we can. With products I trust like Penzeys , as well as other reputable bloggers and cooks like Diane from Balanced Bites who has created a variety of spice blends that she shares both on her blog and in her book Practical Paleo, I don’t feel the need to reinvent the wheel with spices. However, I certainly encourage you to experiment with making your own spice blends if you have the time to do so.

The Penzeys Spices that I use in the book are the following:

Mural of Flavor

Galena Street Rub

Old World Seasoning

California Pepper

Arizona Dreaming

BBQ 3000

Chili 9000

Cajun Seasoning (note that many different brands carry Cajun Seasoning… so it can easily be substituted).


Ideally I would love to grow and can my own tomatoes. Although I did start growing tomatoes this year, we ate them just as fast as they grew. So yes, I do use canned tomatoes from our local grocery store as tomatoes in the jar are not readily available in my area. I encourage you to only use products that you are comfortable with when you are cooking.

The intent with my book was to create a guide for people that would help take the guess work out of the kitchen. People can prepare the recipes as they are written in the book or tweak them to make them better suited for their palate or even work with the ingredients that you have on hand. This is why I included a recipe note card with each recipe so you can document the changes/modifications that you make while Paleo Slow Cooking guides you through making healthy meals for you and your family.

I love hearing that people are using the recipe note cards as they are intended. If you have adapted, modified, or tweaked a version of one of the recipes in my book I would love to hear about it and share it with my readers. Please email me here or please leave a comment.

Also, if you have found any spelling or other errors that I may have missed…would you kindly email me so I can update it before next round of printing. Thank you and happy Monday.

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Book Signings, Birthdays, and a Costco List!

I was so grateful and honored to have my very first book signing at Lyon Books here in my hometown of Chico, California last week. It was so wonderful to see and meet so many people. The next book signing will be at 1pm on Saturday, November 24th at the Barnes and Noble in Reno, Nevada. This will be an extra special event as Robb Wolf author of The Paleo Solution will there signing books as well.


This weekend was jam packed full of super hero fun as we celebrated Kayden’s 4th birthday! This was the first time he had a few of his school buddies over and my first time hosting a gathering that involved non-paleo kids and parents. At his party we served carrot sticks, salami, cheese (for my dairy eating guests), sweet potato chips, and guacamole as our snacks and appetizers. For lunch we kept it really simple and had BBQ hamburgers and hot dogs (bun less of course) and fresh fruit. I only heard one kid ask where the buns were before diving in to his burger….I will count that as a success. :)

Kayden previously had requested cupcakes from the new Paleo Indulgences book that we have. It’s a vanilla cupcake with strawberry “twisty” (Kayden’s description) frosting on it. There was no getting around the “twisty” frosting…I tested the recipe about a week prior to the party and just spread the frosting on top of the cupcakes and they were delicious! Kayden told me “yes mom…this is what I want for my birthday, but it needs to have the twisty frosting. See look at the picture!” The picture in the book looks so perfect…and I have never used cake decorating tools before. My final product was not perfect, hence the Batman rings on the cupcakes…but not bad for my first try.

This week was a huge week! I also learned that Costco will be doing a test market of Paleo Slow CookingBelow is a list of the Costco stores that will be carrying Paleo Slow Cooking.

765 1800 CAVITT COURT FOLSOM CA 95630-6235
21 3150 FOSTERIA WAY DANVILLE CA 94526-5553
677 1051 BURBANK BLVD BURBANK CA 91506-1421
471 1600 EXPO PARKWAY SACRAMENTO CA 95815-4228
1003 2299 BRONZE STAR DRIVE WOODLAND CA 95776-5409
101 2500 NE HIGHWAY 20 BEND OR 97701-6277
17 2828 CHAD DRIVE EUGENE OR 97408-7336
69 2290 KING AVENUE W BILLINGS MT 59102-7415
113 1818 SOUTH 300 WEST SALT LAKE CITY UT 84115-1805
131 801 TIOGA AVENUE SAND CITY CA 93955-3050
692 1255 NE 48TH AVENUE HILLSBORO OR 97124-5008
745 2330 US HIGHWAY 93 NORTH KALISPELL MT 59901-2547
9 15901 SW JENKINS ROAD ALOHA OR 97006-5045
1 4401 4TH AVENUE SOUTH SEATTLE WA 98134-2311
486 8505 A WEST GAGE BLVD KENNEWICK WA 99336-8120
110 1801 10TH AVENUE NW ISSAQUAH WA 98027-5384
670 5601 E SPRAGUE AVENUE SPOKANE WA 99212-0826
114 10200 19TH AVENUE SE EVERETT WA 98208-4256
111 7855 SW DARTMOUTH TIGARD OR 97223-8401
480 600 MARSHALL ROAD SUPERIOR CO 80027-9730
676 5195 WADSWORTH BLVD ARVADA CO 80002-4617
48 6100 SEPULVEDA VAN NUYS CA 91411-2503
474 7095 MARKET PLACE DRIVE GOLETA CA 93117-5905
482 4801 CENTRAL AVENUE RICHMOND CA 94804-5801
141 300 VINTAGE WAY NOVATO CA 94945-5007
761 2051 SOUTH COLE ROAD BOISE ID 83709-2815
97 13130 SE 84TH STREET CLACKAMAS OR 97015-9733
2 4849 NORTHEAST 138TH PORTLAND OR 97230-3401
106 1175 NORTH 205TH STREET SEATTLE WA 98133-3206
484 648 EAST 800 SOUTH OREM UT 84097-6528
144 450 10TH STREET SAN FRANCISCO CA 94103-4304



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