Paleo BBQ Beef Brisket

I have such a craving for red meat this week! And it’s actually important to pay attention to your cravings because they mean something! Craving red meat for example, is a common sign of an iron deficiency.

I love brisket but have never made it before so this was a first for me. My second love (besides Mexican food) is BBQ sauce. But how can I eat BBQ sauce and remain Paleo you ask? Primal Kitchen’s Unsweetened BBQ Sauce!

Or you could simply make your own using Primal Kitchen’s Unsweetened Ketchup which I actually had to do because I didn’t have the 2 jars of BBQ sauce I needed. I only had 1. So I ended up mixing the 2 and it didn’t come out too bad! You can find my homemade Paleo BBQ Sauce recipe below as well.

First, I seasoned the brisket with a BBQ seasoning from Penzys before I put it in the crockpot. It’s so good and adds a punch of flavor!

Then, I realized this bad boy wasn’t going to fit in my crockpot so I cut it in half. I added 1 jar of Primal Kitchen Unsweetened BBQ Sauce…this is when I realized that wasn’t enough and ended up making my own to add to it.

Cook on low for 8 to 10 hours and bam! It falls apart.

Paleo BBQ Beef Brisket | Makes 10 Servings

  • 3lbs Beef Brisket
  • 2 Jars Primal Kitchen Unsweetened BBQ Sauce
  • BBQ Rub Seasoning


Rub brisket with BBQ seasoning. Use as much or as little as you like. Add the brisket to the crockpot. Add 2 jar of Primal Kitchen Unsweetened BBQ Sauce. Cook on low for 8 to 10 hours.

Paleo BBQ Sauce

  • 3/4 Cup Primal Kitchen Unsweetened Ketchup
  • 1/4 Cup Coconut Sugar
  • 1/4 Cup Apple Cider Vinegar
  • 1 Tsp Garlic
  • 1 Tsp Onion Powder
  • 1 Tsp Ground Black Pepper
  • 1 Tsp Mustard Powder
  • 1/4 Tsp Cayenne Pepper


Place all ingredients in a bowl and mix.

Pesto Chicken & Pasta

While this is not a Paleo recipe, it’s damn good! I was in the mood for carbs and cheese. Can anyone tell I’m stressed? Often times when we are craving a lot of salt, carbs, and cheese we are also stressing out. The reason for these cravings is that our body is looking for a quick source of energy to help us function while we are in this fight or flight state. However, these quick sources of energy are what they are, quick. Then you’re left with a crash later and more cravings for quick sources of energy which usually leads to sweets and simple carbs like pasta, cake, sugar, you get the idea.

For sustainable energy look to healthy fats and grass fed sources of protein. Which is exactly why I love Paleo, it’s based on a diet of high fat, moderate protein and low carb. However, some of us need more carbs than others and one diet does not fit all! Which is why sometimes I eat cheese and pasta and I’m more squirrelly when it comes to eating a Paleo diet.

And sometimes it’s just because I want to and I will damn well do as I please. Plain and simple. If we aren’t giving ourselves a break sometimes and letting ourselves enjoy the things we love, we put too much stress on ourselves and really limit ourselves. So this week it’s Pesto Chicken and Pasta!

Pesto Chicken & Pasta | Makes 8 Servings

  • 2lbs Chicken Breasts
  • 1 Cup Pesto
  • 1 Box Rotini (I used Tri-Color, but you can sub with gluten free or grain free)
  • 2 Cups Shredded Mozzarella Cheese


  1. Place chicken in crockpot with pesto.
  2. Cook on low for 4 hours.
  3. Near the end of cooking the chicken, cook the rotini according to package directions and drain.
  4. When the chicken is done shred and mix in cooked rotini.
  5. If eating immediately, mix in mozzarella until melted.
  6. If storing to eat for lunch, portion out into 8 air right containers adding a 1/4 cup mozzarella to the top of each. It will melt when you reheat.
  7. Store in fridge for up to 4 days.

Beef Stew

Merry almost Christmas! In my family beef was always the main dish at our Christmas dinners. Every year we eat a pot roast with roasted potatoes and veggies. You can’t go wrong with meat and potatoes, especially in an Irish household. While this Beef Stew recipe is not my mom’s roast, it has similar ingredients and is just as comforting and filling!

Beef Stew | Servings 8

  • 2lbs Beef Chuck Roast
  • 3 Large Red Potatoes
  • 6 Medium Carrots
  • 6 Stalks Celery
  • 1 Tbsp Rosemary
  • 1 Tbsp Oregano
  • 1 Tbsp Paprika
  • 1 Tbsp Basil
  • 3 Tsp Minced Garlic
  • 1 Tbsp Balsamic Vinegar
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 2 Cups Beef Stock
  • 1/4 Cup Unbleached/Unenriched Flour

Instructions: Chop beef chuck roast into bite sized pieces. Add to crock pot. Chop potatoes, carrots, celery into bite sized pieces. Add to crock pot. Add spices, balsamic vinegar, garlic, and beef stock. Cook on low for 8 hours. Remove some of the liquid from crock pot and transfer to mixing bowl. Wisk in 1/4 flour to thicken. Add back to crock pot. Stir. Portion out evenly into Tupperware containers.

Chicken Burrito Bowls

I promise I’ll stop posting so many Mexican recipes. Ok, I’m lying. I love Mexican food and it will always be prominent in my recipes. Next week I’ll share my beef stew recipe so bare with me until then!

Chicken Burrito Bowls | Servings 10

  • 3lbs Boneless Chicken Breast (about 4 breasts)
  • 1 28oz Can Diced Fire Roasted Tomatoes
  • 1/2 Cups Chicken Broth
  • 1 Cup Brown Rice (uncooked)
  • 1 Can Black Beans
  • 1 Cup Corn
  • 2 Tbsp Chili Powder
  • 1 Tbsp Ground Cumin
  • 1/2 Tsp Salt

Instructions: Add chicken, spices, tomatoes, and 1/2 cup chicken broth to crockpot. Cook on high for 4 hours.

Cook the rice separately according to the instructions. Portion rice out into Tupperware containers, about 1/3 cup cooked rice per container.

When chicken is done, remove it from the crockpot to shred. Return to crockpot. Add beans and corn, stir. Portion mixture evenly into Tupperware containers with the rice.

Top with avocado, parsley, or shredded cheese!

Tortilla-Less Chicken Tortilla Soup

I absolutely love Mexican/Southwestern food and flavors! Ask my fiance, most weeks we eat beef chili, turkey chili, chicken tacos, beef tacos, chicken tortilla soup, fajitas…I tend to gravitate towards these flavors so we end up eating a lot it. We are trying to cut gluten and carbs out of our diet so this Tortilla-Less Chicken Tortilla Soup is a great option!


Tortilla-Less Chicken Tortilla Soup | Servings 8

  • 3lbs Boneless Chicken Breast (about 4 breasts)
  • 1 28oz Can Diced Fire Roasted Tomatoes
  • 4 Cups Chicken Broth
  • 1 Red Bell Pepper
  • 1 Yellow Onion
  • 3 Cloves Garlic
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Jalapeno
  • 2 Tbsp Chili Powder
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Turmeric
  • 1 Tsp Fresh Ground Pepper

Instructions: Saute onion, red pepper, jalapeno, and garlic in olive oil until onion is translucent. Add to crock pot. Add the rest of the ingredients to the crock pot. Cook on high for 4 hours. Remove chicken and shred. Return shredded chicken to crock pot, stir. Portion out evenly, makes 8 servings.

Saffron Chicken Soup

Lunch prep this weekend was Saffron Chicken Soup. I have a flare up of eczema on my face right now that’s driving me crazy and I read that Saffron is one of the few spices that won’t exacerbate a flare up. I’m putting that to the test with this soup this week.

Also, this soup contains home made bone broth which is supposed to be amazing for your immune system! Now, I did not make this home made broth, but I did buy it from a local butcher who makes their own.

The flavors of this soup meld together and taste amazing! I can’t wait to eat it for lunch this week. See below for the recipe.

Saffron Chicken Soup | Servings 8

  • 3lbs Boneless Chicken Breast (about 4 breasts)
  • 4 Cups Chicken Bone Broth
  • 1 Cup Water
  • 4 Celery Stalks
  • 4 Medium Carrots
  • 6oz Green Beans (chopped into small pieces)
  • 1 Zucchini (chopped into small pieces)
  • 2 Leeks (white part only)
  • 3 Cloves Garlic
  • 1 Pinch Saffron
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tsp Fresh Ground Pepper
  • 1 Tsp Sea Salt
  • 1 Tsp Basil

Instructions: Saute leeks, carrots, celery, and garlic in olive oil until softened. Add the zucchini and green beans, saute for 1 minute. Add to crock pot. Add the rest of the ingredients to the crock pot. Cook on high for 4 hours. Remove chicken and shred. Return shredded chicken to crock pot, stir. Portion out evenly, makes 8 servings.