Curried Chicken Salad with Cashews

Before I turn in for the night, I’d like to share this yummy recipe that I made for lunch today. This, as usual, was quick and easy. When it comes to chicken salad, the sky is your limit! I love my mother in-law’s recipe with fresh tarragon and mayonnaise. But today I wanted to play with whatever I had in my fridge and it turned out pretty well.  Here’s what I had today:

WARNING: I’ve never made this recipe before.


  • I chicken breast, baked or poached
  • 1-2 Tblspns chopped green onions
  • 1 Tblspn fresh cilantro
  • 3/4 tspn Madrass curry powder, or any curry powder you prefer
  • Juice of 1/2 a lemon
  • 1-2 Tblspn Olive oil
  • 1 Tblspn Almond butter, you can use cashew butter (will try it next time!)
  • 1 carrot, grated
  • 1/2-1 tspn Dijon Mustard
  • 1/4 apple, chopped into tiny pieces
  • 1-2 Tblspns golden raisins
  • 3-4 Tblspns toasted cashews, chopped
  • Salt and pepper to taste


1- Chop, grate, slice, and dice whatever you need to make the salad!

2- Make the dressing for the salad by combining the Olive oil, spices, almond butter, dijon mustard, and lemon juice into a small mixing bowl. You should have a smooth and creamy consistency.


3- Add the chicken, veggies, chopped apples, raisins and 1/2 of the cashews to the bowl and mix until well incorporated. Adjust the seasoning. At this point you can add more curry powder, red pepper flakes, or even tarragon if you like (go crazy and let me know how it turns out!)

4- Serve on some lettuce leaves, a bed of greens, or make a wrap. Top with some chopped cashews and more raisins if you wish. Plate it, make it look nice, and send me a picture:)

5- Bil Hana (Bon Appetit in Arabic, literally with happiness/joy.)

For dinner…well I’m too tired to write what I had for dinner. I had dinner late today after finishing up my workout at the gym and hitting a certain milestone. Yaaaaay!
But here’s a picture of my dinner plate.

Bonne nuit mes amis:)

November is “Recipe Sharing Month”

I’ve decided to declare November as “Recipe Sharing Month.” It’s a perfect time to cook since Turkey day is coming up. Yes, I know this blog is only 2 days old and I’m getting way too excited here, but I’d love for all of my beloved friends and family to share with us some of their favorite recipes. All you need to do, is send me the recipe along with a photo (or 2, if possible,) and what this recipe means to you? Where you first had it..etc. You get the idea, right?

Shoot me an email if you want to participate and if you don’t, I know where you live *wink*

Now who wants to learn how to make some Paleo trail mix?

Stay Tuned..


Turkey ‘Kofta’ Patties

You know it’s going to be a great day when you open your door and find a bowl of Paleo muffins awaiting you. I received a text at 8:15am from my fabulous neighbor and CrossFit buddy, saying she left muffins at my doorstep! I mean, how awesome is that?!

For breakfast, I had the usual: 2 fried eggs with 1/4 a sweet potato.

After several coffees and getting some work done at a local coffee place, I had some almonds for a snack and skipped lunch. I just wasn’t that hungry and had had too much coffee.

For dinner, I had defrosted some ground turkey in the morning but haven’t had the time to think about what I’ll do with it. Turkey tacos (a staple at our house,) turkey meatballs, or a meatloaf. I decided to make some turkey patties/burgers/kofta, whatever you want to call them.

Here’s what I used to make them:

1lb ground turkey

1 onion finely chopped or grated

1/2 tspn cumin, paprika, ground Turkish red pepper, all spice, garlic powder, and onion powder

2 Tblspns Almond flour

1 egg, beaten

3 chopped baby bell peppers

2Tblspns chopped parsley + 1/2 Tblspn chopped green onions

Salt and Pepper, as desired

2-3Tblspns coconut oil for pan frying the patties

1- Mix all the ingredients very well in a mixing bowl. You’ll have a gooey mixture, but don’t worry it holds well together once you put it in the pan

2- Heat the pan and add half of the coconut oil in it.

3-Form the ground turkey into patties and fry for 3-4 minutes on each side or until golden brown.

Serve and enjoy!

Here’s what my dinner plate looked like.

Salmon Baby Boats

I had sometime to whip up a quick, easy, and Paleo friendly lunch after I put baby down for a nap. I make this salad a lot, often playing with the ingredients depending on how I feel. I love using avocados instead of the traditional mayonnaise in canned Tuna or Salmon salads.

Here’s what I gathered to make the Salad:

  • 1 can Wild Salmon (or Tuna)
  • 1/2 Tblspn Olive oil
  • Juice of half a lemon
  • Finely Chopped green onion
  • 1 tspn Dijon Mustard
  • 1/2 tspn Madrass Curry
  • A pinch of Turkish red pepper
  • Salt and Pepper to taste
  • 1/2 an avocado, mashed

1- Combine all your ingredients in a small bowl and mix well.

2- Cut the baby bell peppers in half and remove the white parts using a pairing knife.

3- Scoop the salad mixture into the “boats”. Plate and Enjoy!

I told you it was easy! Baby is awake, gotta go!


Brussels Sprout Chips!


I first came across this recipe while browsing through my new favorite food website nomnompaleo. Yes, I’m trying to eat a Paleo diet..more on that later! If you like Brussel Sprouts, then you’ll love this recipe. They make a great crunchy healthy snack! Well, I’m sold! I’m starting to make them every time I buy brussel sprouts, which has been a lot recently. My son is in love with brussel sprouts, I mean he begs for them when we’re at the grocery store…I know, right? And what mom in her right mind would say no to such request!


  • 1 pound of Brussels sprouts
  • 1-2 tblspns of melted butter, coconut oil, or olive oil.
  • Salt and pepper to taste
  • A pinch Cumin and/or paprika


  1. Preheat your oven to 350˚
  2. Peel the outer leaves off the Brussels Sprouts.
  3. Combine the leaves, oil, salt, pepper, and spices (if using) in a big bowl, and mix with hands until well incorporated.
  4. Spread on baking sheet lined with aluminum foil or parchment paper and bake for 9-11 minutes. Check on them occasionally so they don’t burn.