Paleo Tortilla Chips


Paleo Tortilla Chips

  • Author: Ashley Thomas



  1. Pre-heat a 9.5 inch (or larger) nonstick pan over medium heat.
  2. Mix the almond flour, tapioca flour, coconut milk, salt and turmeric together in a bowl.
  3. Add ¼ cup worth of batter onto the pan.
  4. After about a minute flip the flatbread and cook for another minute or until both sides are mostly firm, then place the bread onto a parchment-lined baking sheet. Repeat until the batter is done.
  5. Using scissors, cut the tortillas into small triangles and spread them out on the baking sheet.
  6. Bake at 400°F for 10-12 minutes or until the tortilla chips are crispy.

White Chicken Chili

Screen Shot 2017-10-01 at 8.32.03 PM.png

2 whole chicken breasts, bone in, skin on (about 2.5 pounds total)

4 Tablespoons olive oil, divided

Kosher salt and ground pepper

Rub chicken breasts with 2 Tablespoons of olive oil, salt and pepper. I added garlic powder, poultry seasonings, and I used onion salt in place of salt.  Roast in oven at 375 degrees for 40-50 minutes.  Do NOT overcook.  Set aside to cool.  Remove skin and bones.  Cut into one inch pieces.

2 medium yellow onions

4 gloves of garlic, minced

4 cans (15 ounces each) Great Northern, divided and drained. I only use 2 cans.

2 cans (4 ounces each) mild green cillies, chopped

8 ounces frozen roasted corn

3 teaspoons cumin

3 teaspoons ground coriander

3 teaspoons ground thyme

3 teaspoons ground oregano

1/4 teaspoon cayenne peppper

6 cups chicken stock

1/2 cup Monterey Jack cheese. I used 1 cup of Jack cheese,  8 ounces low fat sour cream, 1/2 cup of chopped fresh cilantro.

In a large dutch oven, or soup pot, heat remaining olive oil on high. Add onion and cook about 10 minutes or until soft and translucent.  Add garlic and cook for 2 minutes.

Mash 1/2 amount of beans and add to soup pot, along with whole beans, chilies, roasted corn, seasonings, and chicken broth. Bring it a boil and then simmer for 30 minutes. Add chicken and bring to a soft boil. Add Jack cheese and sour cream. Bring to a soft boil.

Serve with fresh cilantro, chopped green onions, and tortilla chips.

From Daily Herald, probably in 2002.






Screen Shot 2017-08-06 at 12.18.02 PM.png


  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon hot pepper flakes
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon coarse salt (kosher or sea), or to taste
  • 4 strips of lemon zest
  • 3 cloves garlic, crushed with the side of a cleaver or minced
  • 1/4 cup coarsely chopped fresh parsley
  • 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four. I used a lot of fresh dill!!
  • 1/2 cup extra virgin olive oil

 MAY 2000


Greek Marinated Chicken (non dairy coconut yogurt and gluten free)

Screen Shot 2017-08-06 at 12.06.34 PM.png


  • 1 cup plain yogurt (SO Delicious coconut non dairy yogurt)
  • 2 Tbsp olive oil 
  • 4 cloves garlic, minced
  • 1/2 Tbsp dried oregano
  • 1 medium lemon
  • 1/2 tsp salt 
  • freshly cracked pepper 
  • 1/4 bunch fresh parsley
  • 3 1/2 to 4 lbs chicken pieces 


  • To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about 1/4 bunch, of parsley and stir it into the marinade.
  • Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes. I always marinate for 24 hours.
  • After marinating, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken. I cooked the chicken in a iron skillet.
  • To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

Recipe from


West Coast Philly Cheese Steak Philly Meets the West Coast

Screen Shot 2017-07-11 at 6.38.49 PM.png


  • 1 pound fresh Boneless Rib Eye steak
  • 1/4 cup water
  • 1/2 clove garlic, minced
  • 3 tablespoons Worcestershire
  • 2 tablespoons Ken’s Lite Balsamic Vinaigrette (I used honey balsamic vinegar)
  • 1/4 teaspoon Montreal Steak Seasoning (I used 2 teaspoons and some more 🙂  Recipe for seasoning is on my blog.
  • 1/8 teaspoon ground pepper
  • 1/2 teaspoon hot sauce
  • 4 slices skim mozzarella cheese (I used provolone)
  • 2 tablespoons butter
  • 1/2 medium onion
  • 1/2 red pepper (I added a green pepper)
  • 1 cup mushrooms (I used baby Portobello)
  • Jalapeno Cheese Bread (I used gluten free hot dog buns)
  • beef mixture, reserved
  • beef broth, reserve for dipping

Cooking Directions

Marinate meat in water, clove garlic, Worcestershire, Balsamic Vinaigrette, salt, Steak Seasoning, ground pepper, hot sauce (I added olive oil). Marinate 1 hour. (I marinated it overnight, 24 hours)


In separate pan, melt butter and sauté onions, red peppers, orange peppers, sweet cherry peppers, mushrooms and garlic. Sauté pepper mixture until tender.

Lightly broil Jalapeno Cheese Bread and slice.

Place Provolone cheese on each sandwich.

Top with beef mixture and then peppers.

Serve with saved beef broth on the side for dipping.

Recipe from



Montreal Steak Seasoning


  • 2 tablespoons paprika
  • 2 tablespoons crushed black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon crushed coriander
  • 1 tablespoon dill
  • 1 tablespoon crushed red pepper flakes


  1. 1Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 2 tablespoons kosher salt, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes, and mix well.

Recipe from:

Grilled Honey-Lime Chicken with Pineapple Salsa

Screen Shot 2017-07-04 at 7.06.42 PM.png


  • Juice of 4 limes, divided
  • 1/4 c. extra-virgin olive oil
  • 1/4 c. plus 1 tbsp. chopped fresh cilantro
  • 2 tsp. honey
  • kosher salt
  • 1 lb. boneless skinless chicken breasts
  • 2 c. chopped pineapple
  • 1 avocado, diced (I didn’t add avocado since I am allergic to it)
  • 1/4 red onion, diced
  • Freshly ground black pepper


  1. Make Marinade: In a large bowl, whisk together juice of 3 limes, olive oil, 1/4 cup cilantro and honey and season with salt.
  2. Add chicken to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours, or up to overnight.
  3. When ready to grill, heat grill to high. Oil grates and add chicken, then grill until charred, 8 minutes per side.
  4. Meanwhile, in a medium bowl, stir together pineapple, avocado, red onion, remaining lime juice, and remaining tablespoon cilantro. Season with salt and pepper.
  5. Spoon salsa over chicken and serve.

I added a dash of cinnamon to the salsa and a chopped jalapeno pepper.

All rights reserved for

Best Potato Salad Ever…Old Family Recipe

Screen Shot 2017-07-04 at 11.53.12 AM.pngScreen Shot 2017-07-04 at 11.45.20 AM.png

Boil red potatoes until a fork slides smoothly into potatoes.  Do  not over cook, otherwise the salad will be mushy.

Peel potatoes and cut into bite size.

Whisk together mayonnaise (I only use Hellman’s), sugar and vinegar. Salt to personal preference. Fold carefully into potatoes, chopped onions and celery.

Best if refrigerated for 24 hours. I add a touch of yellow mustard.

Hafertepe family recipe!

Barbecue Ribs

Screen Shot 2017-07-04 at 11.33.57 AM.png


  • 4 pounds pork spareribs
  • 1 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup rum
  • 1/2 cup chile sauce
  • 2 cloves garlic, crushed
  • 1 teaspoon dry mustard
  • 1 dash ground black pepper


  1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
  2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
  3. Preheat grill for medium heat. Position grate four inches above heat source.
  4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Printed From 7/4/2017

Grilled Marinated Shrimp

Screen Shot 2017-07-04 at 11.29.19 AM.png


  • 3 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 pounds fresh shrimp, peeled and deveined
  • skewers


  1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Printed From 7/4/2017