Monthly Archives: December 2011

Whoops–Here’s the real link to the new web site!

Sorry, here’s the link to the new Web site: Clean Eats In The Zoo

Stop on by!

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Posted by on December 20, 2011 in Uncategorized


New Web Site Up!

My new Web site is up, and you can see it HERE! Come on over!

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Posted by on December 20, 2011 in Uncategorized


Grain-free Apple Crisp

First off, I apologize for the picture quality on this. It was taken with my phone and it just doesn’t do this justice. Secondly, I know it seems that I post a lot of “treats” during the week, but being that I always post my meal ideas on the weekend, I like to share some dessert ideas the other days. OK, now that I’ve attempted to justify my innate need for baking, we can move on.

Recipe: Grain-free Apple Crisp (serves 4-6)

Apple filling: 

4-5 Granny Smith apples, peeled, cored and cubed

2 TBSP cinnamon

2-3 TBSP honey

3 TBSP Tapioca starch or flour (I’ve used THIS before)


1 cup almond flour

1.5 TBSP cinnamon

1/2 cup coconut oil, melted

1/4 cup honey

1/4 cup chopped walnuts (or more, depending on how much you like the crunch!)

Preheat oven to 325 degrees. Combine all ingredients for apple filling in a bowl and pour into a 9-inch pie dish. In a separate bowl, mix the topping ingredients together and then crumble on top of apple filling. Drizzle with a teensy bit of honey. Cover and bake for 30-40 minutes. Uncover for the last 5 minutes to brown a bit on top.


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Posted by on December 15, 2011 in Dessert, Snacks


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Kinda Savory Sweet Potato Cookies

As I mentioned before, Superman does really well with sweet potatoes. They fill him up, and don’t seem to give him any negative side effects whatsoever. And that’s big. He doesn’t really do well with any sugars at this point, so if I make cookies, I cut down the honey content if he’s going to be eating them. And the other day, I came up with this recipe for him. This was kid-tested and approved, so apparently they’re not all that bad. For someone who wants to pack in some calories and fill up a bit, these are great.

Recipe: Kinda Savory Sweet Potato Cookies (makes a few dozen cookies)

2 cups almond flour

1/4 tsp salt

1/2 cup olive oil (like I said…these are savory. I would normally have used coconut oil, but since Superman doesn’t do well with that, I went the olive oil route)

3 TBSP honey

1 TBSP vanilla

1 small sweet potato, cooked and peeled (I just cooked it in the microwave skin-on and then cut it in half and scooped out the insides)

Preheat oven to 340 degrees. Stir all the ingredients except the sweet potato in a bowl until combined. Mash up the sweet potato and add to the mix. Mix it all together. Scoop out with a cookie scoop, or use a spoon and do about a one-tablespoon scoop. Lay on parchment paper-covered cookie sheet. Flatten a bit with your hand, put in oven for 7-9 minutes, and let cool on cooling rack for a few minutes before eating. Bon apetit!

P.S. I would recommend storing these in the fridge.

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Posted by on December 14, 2011 in Dessert, Snacks


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Crispy Sweet Potato Chips

I used to buy sweet potato chips from Costco that seemed a good snack for Superman. But, we realized that even though he does great with sweet potatoes, for some reason, he had digestive issues with those chips. So I was bummed. There aren’t a lot of snacks he can eat, and because of that, he’s skinny. I feel a big burden to feed my man, and when the number of things he can eat dwindles away, it can be a bit discouraging. Enter experimentation. It’s all about trying new recipes with ingredients I know Superman does well with. And since he loves to have something crunchy to snack on, it seemed logical to try sweet potato chips.

These are incredibly simple. I am sure you could change this recipe up and just toss them with a bit of olive oil or coconut oil and bake them in the oven, but I haven’t done that yet. I really wanted to “recreate” something fried for the poor guy.

Recipe: Crispy Sweet Potato Chips (serves 4 or so…depending on how much you want to snack!)

3 medium sweet potatoes

1 quart olive oil *Note: You could use another type of oil, but this oil is what Superman does the best with, so that’s what I used.

salt to taste

Cut sweet potatoes in half lengthwise. In a food processor (with slicing blade attached), feed in halves of sweet potatoes so they are sliced thin (I think my blade is a 1/8th” blade). If you don’t have a food processor, you could use a mandolin or slice them very thin by hand. The thin slices are vital for that crispiness.

Heat olive oil in a pot until it hits about 330-340 degrees. Gently drop a handful of sweet potatoes into oil and cook for 5-6 minutes, until just turning brown. If you take them out too soon, they will be soggy. If you take them out too late, you’ll have burned chips on your hand. Remove and lay on paper towels to drain, and sprinkle with salt. Lather, rinse, repeat.

*Note: Again, you could also try this in the oven by tossing the sweet potatoes with a bit of oil, spreading them on a parchment-covered cookie sheet, sprinkling them with salt, and cooking them at about 375 for 10-15 minutes if you prefer to avoid frying. I haven’t tried this method yet, but it seems like it would work just fine.


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Posted by on December 13, 2011 in Snacks


Paleo-fied chocolate cake

Eat me!

I was having fun experimenting in the kitchen and felt like brownies. I came up with this recipe, but it didn’t taste like brownies. It tasted like cake. So cake it became. But it’s good cake! And being that I love to bake and my kids love to eat, it was a good combo. And at least I can feel good knowing they’re not gonna have a sugar crash afterwards.

Recipe: Paleo-fied chocolate cake

1 cup almond flour

1 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1/2 cup coconut oil, melted + a tablespoon or so for greasing pan

4 eggs

1 tsp vanilla

3/4 cup honey

Preheat oven to 325 degrees and grease a glass pan with coconut oil (I used an 11×7 pan, but you could use 9×13 for thinner cake or 9×9 for a thicker cake). Combine dry ingredients in medium bowl and set aside. Whisk eggs, melted coconut oil, vanilla and honey together and pour into dry ingredients. Stir until combined and pour into greased pan. Cook for about 25-30 minutes, depending on how thick your cake is going to be.

*Note: You could do a lot with this recipe: add in some dairy/soy free chocolate chips, add in some almond butter, stir in a bit of peppermint extract or just leave them be. They’re delicious!


Posted by on December 12, 2011 in Dessert



What’s For Dinner 12/12-12/16

Just a reminder: my recipes serve our family of seven. Sometimes we have leftovers, sometimes we don’t. It just depends on how hungry we all are. =) You can adjust the amounts and use less meat (or more) to fit the needs of your family.

Monday: Stuffed peppers with pears and cauliflower *Whole30 Compliant

Recipe: Stuffed peppers

2 lbs ground beef

6 bell peppers (whatever color you like–I picked red)

1 onion, diced

2-3 TBSP olive oil + some for basting

2 cloves garlic, minced

salt and pepper to taste

Preheat oven to 375 degrees. Heat olive oil in a skillet over medium heat. Add onion and cook for 5-7 minutes, until translucent. Add ground beef, garlic, salt and pepper and cook until meat is almost cooked through. While that is cooking, cut tops off of peppers. Cut out insides and remove. Baste outside of each pepper with olive oil. When meat is done, stuff each pepper with meat mixture. cover with top of pepper and cook for 20 minutes, until it starts to wrinkle a bit. Remove and let sit for a few minutes before serving.

Tuesday: Slow-roasted chicken and carrots with apples *Note: I happened to have an afternoon available on Tuesday to do this recipe. It would work great on a weekend, too, if you have more leisure time. 





Recipe: Slow-roasted chicken and carrots *Whole30 Compliant

2 whole chickens

1 large onion, quartered

2 TBSP garlic salt

1 TBSP black pepper

1 TBSP parika

pinch cayenne pepper

olive oil for rubbing

12 carrots, cut in 2-3 inch pieces

Preheat oven to 250 degrees. Rub chickens with olive oil all over. Stuff with onion quarters. In a bowl, mix all the spices together, and then rub over chicken generously:

Let sit at room temperature for 15-20 minutes and put in oven for 3 hours, undisturbed. After about 2 hours, spread carrots on parchment paper-covered cookie sheet and place in oven. Check chickens after 3 hours. If temperature is 170-180 degrees, remove from oven and let sit for 10 minutes before carving. If not, cook a little longer.

Wednesday: Leftovers from previous days…don’t forget–save your chicken carcass and make some soup!

Thursday: Seared top sirloin steak with green beans and blueberries

Recipe: Seared top sirloin steak *Whole30 Compliant

2 lb top sirloin steak, or 2 1-lb top sirloin steaks

1/4 cup olive oil + a few tablespoons for cooking

3 TBSP garlic salt

1 tsp pepper

Combine olive oil, garlic salt and pepper in a gallon-size Ziploc bag. Add meat and let marinate for at least an hour. Heat few tablespoons olive oil in skillet over medium-high heat. Add steak and cook for 4 minutes. Flip over and cook for another 3-4 minutes. Remove from heat and let sit for 5-10 minutes. Cut into slices or cubes and enjoy!

Friday: Pizza night! (Superman’s request) with spinach salad and frozen berries

Recipe: Almond flour pizza HERE

Coming up tomorrow–a delicious chocolate cake recipe that is oh, so good!

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Posted by on December 11, 2011 in Dinner


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