Comfort Curry

This is not my recipe, but it is my favorite so I wanted to post it here for safe keeping.  For years I used the S&B curry from the grocery store.  I love that stuff. As I grow older, I do want to know what my ingredients in my food are and I want control of the sodium so, I found this gem from My Natural Family.



  1. Heat the olive oil in a stock pot to high heat. Add the chicken and cook until chicken pieces are browned on both sides. Remove the chicken from the pan and set aside, keeping the remaining oil in the stock pot.
  2. Add the onion and zucchini and saute until lightly browned. Add the garlic, curry powder, paprika, and salt and saute for 30 seconds.
  3. Add the chicken back into the pot, along with the coconut milk. Bring to a boil.
  4. Reduce heat to a simmer, cover the pot with a lid, and let simmer for 30 minutes, or until chicken is tender. Add the tomatoes to the pot in the last 5 minutes of cooking.
  5. Serve in a bowl with the coconut broth, like a soup. Top with cilantro.

Copyright © 2019 – My Natural Family

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Christmas Cake


What makes this cake super special is the meringue-like batter.  If you skip that step it doesn’t turn out.  I’ve tried. 

I found the original recipe on Barefeet In The Kitchen. The recipe as it stands from Mary is beautiful.  I made some small changes to please the almond crowd at my house.





3 eggs

2 cups sugar

3/4 cup butter, softened

1 teaspoon vanilla

1 teaspoon almond extract

2 cups all purpose flour (or flour substitute for Paleo)

12 oz. fresh cranberries

1/2 cup sliced almonds


Preheat oven to 350 degrees.

  1. In a stand mixer beat the eggs with the sugar.  Set the time for 5 minutes and walk away.  The mixture should double in size and leave peaks, almost as stiff as a meringue pie but not quite.
  2. Add the butter, vanilla and almond extract, mix for 1 more minute.
  3. Either replace whip attachment with dough attachment or remove from stand mixer and mix by hand to add the flour until just combined.
  4. Add the cranberries and stir to incorporate.
  5. The dough should be very thick and you may be thinking “is this right?” Yes, it is right.  Spread into your parchment lined pan.
  6. Sprinkle the top with sliced almonds.

I suggest lining the baking dish of your choice with parchment paper, then a shot of spray oil.  Bake in 9 x 13 dish, pie plate, or loaf pan for 40-50 minutes.  The top should be lightly browned and a knife inserted in the center should come out clean.  Let cool for 5 minutes before carefully removing from the pan.  Cool completely before cutting into serving size pieces.

Potato, Onion, Garlic Slow Cooker Veg


Recently I learned about slow cooking root vegetables.  I often eat a potato for breakfast or lunch if it is left over from the night before.  You can just throw in the potato without anything else if you are in a hurry…Here is my version:


2 large Sweet Potatoes cubed

1-2 large white potatoes cubed

1 large onion large cubes

5 garlic cloves peeled, whole (optional)

2 tablespoons oil (Ghee or Avocado for Whole 30)

Splash of white wine (optional)

1 teaspoon thyme

1 teaspoon sea salt

1 teaspoon black pepper

Toss everything in the slow cooker, mix together so everything is covered in oil, seasoning and set on low for 5-8 hours.


Ginger Sesame Chicken Salad



This is one of my favorite things to eat.  The entire family loves it!  This recipe is from Cooking Classy and the recipe is found here.

In order to make it Paleo/Whole 30 I substitute the soy sauce with Braggs Amino Acid, the canola oil gets replace with avocado oil, the hoisin gets the Whole Foods Paleo approved hoisin sauce. I skip the salt because using the liquid Bragg’s gives it enough salty flavor, and  I use half the amount of carrots, twice the amount of cilantro and ginger and none of the sesame seeds.

Paleo Lettuce Wraps

This recipe is from Cave Girl Cuisine.  Her recipe is titled P.F. Paleo Chicken Lettuce Wraps and the whole family loves it.  You can make changes according to your tastes and simplify as you choose, but this recipe is a staple.  Especially when there is fresh lettuce in your garden or stores.

Her site doesn’t allow me to attach a picture, but if you go to her site it is worth trying!  GOOD STUFF!

Cucumber Greek Salad (Paleo/Whole 30 Options)




This is one of my favorite quickie veggie additions to dinner.  Make it Whole 30 by eliminating the feta.

2 English Cucumbers chopped into quarters

1/4 of a large red onion, diced

1 clove garlic, minced (of course I use two cloves)

1 teaspoon oregano (1/2 teaspoon if using fresh from the garden)

1 tablespoon avocado oil

1 teaspoon balsamic vinegar

sea salt and fresh ground pepper to taste

1 tablespoon crumbled feta

Assemble all ingredients in the order listed and consume immediately.  Not the best the next day so you could reduce the number of cucumbers according to the number of people you’d like to feed.

Authentic Irish Stew Whole 30/Paleo Compliant

St Paddy Card

My favorite day of the year is finally here! The day where my heart strings pull just a tug harder towards Ireland than the rest of the year.  This recipe is authentic.  Old, old school, potato famine authentic.  The bonus is that it is surprisingly yummy and Whole 30/Paleo compliant.  This is very easy on the digestion.

I would like to add that original Irish stew did not have carrots in it.  For that matter, Corned Beef and Cabbage wasn’t born until the Irish hit NY, but that is another story for another day.


1-3 Pounds beef or lamb meat (use 1 pound meat and sometimes omit meat altogether)

12 medium white potatoes

4 medium sliced onions, divided in half

2 cups water or chicken stock

salt, pepper, 1 tablespoon thyme or any other herbs you like on potatoes



Peel all the potatoes.  Divide the potatoes into thirds like the picture below. Slice 1/3 of the largest potatoes into thin slices resembling thick potato chips.


Leave the rest of the potatoes whole.

In a large pot layer all the sliced potatoes.

Then a layer of sliced onions.

Next a layer of all the meat.

Season well at this point with salt, pepper, and 1/2 tablespoon of thyme.

Add another layer of the rest of the sliced onions.

Now add all the peeled, whole potatoes on top.

Season again with salt, pepper and the other 1/2 tablespoon thyme.

Add the 2 cups of water or broth.


VERY IMPORTANT: Cover the potatoes with tinfoil, like this…


Tuck them in

Now put on the lid, make sure it fits tightly and do not lift the lid for 3 hours.

Put the burner on low to medium.  You want to hear it boil but you do not want it on a high boil the entire 3 hours or it will burn.  Make sure you get the boil before leaving it alone and then be sure you can hear it simmering when you turn on the timer for 3 hours.

I often break up the whole potatoes but you can also serve them whole.