Big Assed PMS Salad

It was almost 2pm and my stomach finally signaled EAT NOW! I’d started my lunch break and then had become so engrossed in a new task and suddenly it was 6.5rs since I last ate. I rarely get even the tiniest bit hungry for at least 4-5hr since GFRR anyway although today’s hunger was NOW hunger. The primordial hunger of the woman PMSing. If it wasn’t going to be fulfilled by chocolate it needed to be salty, sweet, crispy, creamy, tangy & bright. Every bite needed to be a taste experience and I needed a ‘okay, I’m good for hours’ feeling after I was done eating it.

I knew it would also have to be fast or I’d be face first in the chocolate tin. Luckily I’d accidentally turned my pellet stove off and the house was SO COLD that I was also in a huge hurry to get out of there and back into the office.

I walked into my kitchen at 1:54 and was eating 12 minutes later, including putting away all the ingredients, tools/dishes and making the salad dressing from scratch

I call this Big-Assed PMS Salad feast and here’s the best part… it’s #GFRR . I know right? What’s with those deny ‘diet salads’? Let me just say that for much of my life I would absolutely rather have been fat than eat salad. In 2011 I discovered Paleo. Big Assed Salads became my specialty. While 90% of Paleo still applies to how I eat daily with #GFRR, I have incorporated some organic corn, quinoa, potato, yams, beans and rice back into my diet and am loving these additional flavours while still losing weight. I certainly can have wheat & oats too although I’ve determined that I do feel better without them in my diet.

If you’re not already on my GFRR VIP List you can do that here and if I’m not your consultant please contact yours, they’ll happily put you on their list.

ON a DINNER PLATE (not one of those cutsie salad plates!)

A bed of Spinach
A lg handful of coleslaw mix
Drizzle with prepared Epicure’s Italian Dressing made with Balsamic and Avocado oil – OMG!!
1 small handful of frozen corn (I warmed mine 45 seconds in steamer)
Cottage cheese mixed with ½ Tbsp of your fav spice & a splash of ACV & a grind or two of salt
Top with a handful of red grapes.


So yes, I know, it is made with Cottage Cheese. Oh, right, if you’re like the majoriiy you don’t like Cottage Cheese.
A) Humor me! I’ve made a version of this for quite a few people and they were all won over!
B) The cottage cheese texture disappears and you instead get a ‘meaty’ dense bite with the tangy savory creaminess of the cottage cheese & the deep background notes of balsamic punctuated by sweet bursts of corn or grapes & balanced by the crunch of the chunks of cabbage!
C) Make it this way with a little bit of cottage cheese and the rest of your protein as chicken or beef or ??? and then give me your thoughts. 


Montreal Chicken Spinach Salad

I’m on a spinach kick, can’t get enough!!

  • 2-3 handfuls of baby spinach
  • 1 chicken breast, diced
  • a touch of Coconut Oil
  • Epicure’s Montreal Steak Rub
  • 1 roasted red pepper, diced
  • Crumbled goat cheese

Cook your chicken breast in Coconut oil, when almost done season with Steak Rub.  Toss chicken with your remaining ingredients, add dressing if desired.  BOOM, supper is done!

Broccoli Flower Salad

My Broccolini came with flowers in my Urban Harvest box. At first I was shocked although before contacting them I turned to my trusted friend Google.  Apparently the flowers are edible and quite yummy.  Okay then, Broccoli flowers are on the menu!

This made 2 generous servings for Ronel and I.  Jared is too fussy to eat much of anything Lex is away at camp.  :)

  • 1 big bunch Broccoli or Broccolini, with or without flowers!
  • 1 sm Shallot, chopped
  • 1 Tbsp Dried Cranberries or Cherries
  • 2 Tbsp Toasted Pepitas
  • 2 slices bacon, cooked and chopped
  • 2 Tbsp Goat Cheese
  • 2 Tbsp Raw Milk
  • 1 Tbsp White Balsamic

Cut off stems, chop into 1 inch chunks, cook in steamer 30 seconds, then place in bowl.  Chop crowns into chunks, cook in steamer 1 min.  NOTE.  You’re not COOKING them, it’s the equivalent of just blanching them and bringing out their vibrant green color while keeping them crunchy.  Pour dressing on broccoli, toss.  Add remaining ingredients and devour.

21DSD, Day 4 + Chicken & Bacon with Shallot Crunch

I wasn’t tired today although I was hungry alot, so I ate more than usual since it seemed like every 2 hrs I had the nibblies!  For dinner I told Ronel I was making my version of a bunless chicken burger.  He took one bite and said ‘Oh Dayym, no chicken burger ever tasted this good!’

What I ate today:

  • 2 eggs & half an avocado
  • Mint Tea
  • a handful of macadamia while on the road
  • Lunch:  2 leftover beef ribs & a giant green salad topped with roasted veggies with balsamic dressing
  • Bengal tea with raw milk
  • a handful of pecans
  • 2 spoons of Coconut Oil/Butter
  • Dinner:  The meal below with a couple spoons of Spaghetti squash

Years ago I had a nanny who made great, simple Filipino food.  She was also painfully slow.  She’d start at 4pm and dinner of 2 very simple dishes with a side of raw or frozen veg would be ready 1-2hours later and there wouldn’t be a single dish washed.  She’d stand over the stove and watch it cook.  Maybe she found it soothing.  I found it painful, lol.

The way I like to be in the kitchen is go in for a while, get a whole heck of a lot done and run back out.  I always have 3-4things on the go at once.  Tonight I walked in at 4:30 and left at 6 and got a schwack of stuff done!

What I made/did in my 1.5hrs in the kitchen:

  • Steamed a spaghetti squash and then fried it in butter, salt and pepper (ready for tomorrow’s lunch)
  • Bagged up Yam Leather and Beef Jerky for the kids school lunches
  • Cooked a side of salmon for lunches tomorrow (cooked ‘just’ barely until done so it can be reheated tomorrow)
  • Cooked two yams for the boys and mashed with butter and salt
  • Made a double batch of Eggplant Gratinee – I expected it to be tonight’s side dish although we were stuffed after the main course
  • Fed the dogs
  • Washed all the dishes including the ones from breakfast
  • Made this dish:

Chicken & Bacon with Shallot Crunch – or ‘Oh Dayym’ Chicken

  • 4 chicken breasts – I used 2 as the free range ones are GINORMOUS
  • 8 slices bacon, cooked till crispy
  • 1 lg shallot, thinly sliced on a mandolin (or the Epicure slicer if you have it)
  • 2 cloves garlic, minced
  • 1/2 cup Paleo Mayo
  • a Tbsp of herbs (mine are top secret until Apr 16th — lots of things would be great)
  • 1 Tbsp tomato paste
  • 1 dill pickle, chopped
  • a couple handfuls of cheese
  • pickled jalapeno’s to taste

Cook your bacon in 12″ pan and set aside.   Fry Shallots and garlic in bacon fat until crispy and set aside.  Meanwhile, mix mayo, spice, tomato paste and dill pickle and let it sit for flavors to develop.  Cut chicken breasts through in 1/2 (so you have two thinner slices), season with salt and pepper.  Add chicken to frying pan and cook.  Once first side is cooked, flip over, and coat with sauce.  Top with shredded cheese , a few jalapenos and a slice of bacon.  Once your cheese is melted top your chicken piece with your crispy shallots.