St. Patricks Day Recipes

Here is your one-stop Paleo (some non-Paleo) St. Pattys Recipe Shop!

The top section are my recipes (some before I went Paleo but they are so darn delicious and cute..) And the bottom I have included some other delicious recipes to enjoy this St. Pattys while not messing up your Paleo or Whole30 lifestyle!

Here is my delicious Sweet Potato Corned Beef Sliders & Cauliflower Colcannon Food Porn!




Piggy Tummy Recipes

Paleo Sweet Potato Rolls


Paleo Cauliflower Colcannon


Life’s too short to not be Irish (Non-Paleo Recipes)

Irish Potatoes

Bailey’s Irish Cream Chocolate Mousse Cake (Non-Paleo Recipes)

Baileys Cake

Luck O’ The Irish Cupcakes (Non-Paleo Recipes)



Paleo Irish Recipes from Other Sources

St Pattys Day Green Pancakes

Irish Stew

Roasted Cabbage with Lemon

Bacon & Avocado Deviled Eggs

Shamrock Shake

Irish Cabbage Rolls

Avocado & Coconut Grasshopper Bars

Happy St. Patricks!

May the luck of the Irish be with you!

Paleo Cauliflower Colcannon

Keeping up the Paleo Irish foods I have a recipe that will probably have my Irish Card taken away!

With the hype of replacing potatoes with cauliflower I thought it would be fun to do a Cauliflower Colcannon!

Traditionally Colcannon is made with potatoes, cabbage, green onion, and loads of butter and cream.

I have lightened it up with just a touch of Kerrygold butter and some coconut milk and well…cauliflower!

Cauliflower Colcannon

  • 1 head cauliflower, mostly florets, cut into pieces
  • 1/2 head of cabbage, core removed, thinly sliced
  • 1 bunch of green onions, diced
  • 3 Tablespoons Kerrygold butter (or fat of your choice) Divided
  • 1 Tablespoon coconut milk, solids only
  • Salt & White Pepper to taste
  • Parsley for garnish (optional)

Chop up cauliflower into pieces.  Doesn’t have to be too small since it’ll be mashed up anyway.


Add to a steamer or if you do not have a steamer add to a small pot with water only going up halfway.  Cover and cook until fork tender.  Strain any remaining liquid since this will get too watery if excess liquid is left in.  While cauliflower is cooking saute cabbage with half of the butter.  Add some salt and pepper to the mix too.  Don’t mess with it too much, you want it to get some caramelized color to it.  Dice up green onions.


When cauliflower and cabbage is fully cooked combine remaining ingredients


Serve it up and garnish with some chopped parsley for that extra pop of green!


Delicious, right?!

Pesto Zoodles

Hey all!

So excited to have another video!  My sound quality was really bad on other videos so after some mic hunting I think we’re back in business!  I picked a simple, fresh & fast recipe!  I am so over winter and ready for some light ‘n tasty recipes.  This recipe is similar to one I posted in the past but replaced rotini noodles for zoodles!

Pesto Pasta Recipe (old post if you’d like the carb-a-rific version)


Pesto Zoodles

  • 1/2-1 cup extra virgin olive oil
  • 2 tablespoons Parmesan cheese
  • 2 bunches of Basil, stems removed
  • 1/4 cup blanched unsalted almonds
  • splash of vinegar or lemon juice
  • 2-3 zucchini, spiralized
  • Sun-dried tomato, optional garnish

Spiralize zucchini and set aside.  Add all ingredients to a food processor and turn on low, drizzle in olive oil slowly until it forms a thin/medium consistency sauce.  Not too runny but not too solid.  Toss pesto over zoodles and sprinkle with sun-dried tomato slices.  This will pair well with chicken & seafood.


Nom nom nom!

Saving Time With Meal Prep

“Meal prep takes too much time”

“I don’t have the time for that”

“I don’t have the patience for that”

Excuses no longer!

Yes, I am a firm believer in meal prep being the answer to success but I do understand it’s a time suck.  I choose to do full meal prep since the time it takes during my weekend I gain back during the week days.  After waking up for 5:30am crossfit + full day at work + long commute times, I have no desire to cook when I get home.  When it’s fully done for me I find myself less stressed and less likely to go through a drive-thru.

However I am realistic and know this doesn’t work for everyone.  The answer is partial meal prep!

Since I have been fairly content with my schedule lately I thought I would give this a whirl.  There’s times where eating out of tupperware gets old so I wanted to partial meal prep so the brunt of the work is done for me and I can finish up when I get off work.

First things first…Meal plan. (my favorite part)

I’m a list person almost to a fault..


Pork belly Hash w/ poached eggs



Trail Mix Tuna Salad (Down South Paleo)

Chicken Cacciatore (for the boyfriend)

Blueberry Beef Roast (Adapted from Down South Paleo)

Bone Broth


Southwest Pulled Pork Salads

Fish & Veggies (Swordfish + Tuna)

Crab Stuffed Beef Roulade


Paleo Chocolate Chip Cookies

Marinated Chicken Breast + Bone Broth


RX Bars

So from this list I had to see what can be made or prepped now to make my life easier.

This meant –

  • Starting bone broth
  • Pork roast in the slow cooker
  • Cut all veggies
  • Make crab salad for roulade
  • Make Breakfast Hash
  • Complete Cacciatore for boyfriends work lunches (easy recipe might as well bang it out)

By doing this partial prep it cut my usual meal prep time in half but also allowed me to save time during the week so I did not have to prep the veggies, make the crab salad or worry about the most difficult meal to worry about – breakfast!


Mushrooms & Peppers for Cacciatore, Carrots for Bone Broth, Chives for Crab Salad, Potatoes for Hash


Delicious pork belly for breakfast hash!


Sweet potato hash for me – Regular potato for the boyfriend

I really wanted this to be corned beef hash but the store didn’t have corned beef.  Pork belly is a great substitute in anything, right?

I seared the pork belly on both sides until a nice golden color and since they were pretty thick slices I just tossed them in the oven at 350 degrees for about 10-15 min to cook through.  For the potatoes I small diced them and tossed in olive oil, salt & pepper and roasted them at 400 degrees for about 25 min.  Dice up the pork belly and mix together.  Saute for breakfast and top with a poached egg.  Yum!


For more on bone broth be sure to check out my past post!


One of my quick go-to favorites, Southwest Pulled Pork Salad

Just added a boneless pork roast with my favorite bbq rub and let it go until you can easily pull away the meat with a fork.  Timing will definitely depend on the size of the roast.

Lettuce, tomato, red onion, pulled pork, Annes BBQ sauce & chipotle mayo.  Always a winner!  My pulled pork is ready to go for the yummiest salad ever.  Also great with chicken thighs.


Chicken Cacciatore with Brown Rice for the boyfriend.

Sauteed mushrooms, peppers, garlic then added chicken breast and tomato sauce to the pan once the veggies are soft.  Serve with rice and I added some chopped olives for fun!


Meal prep will normally take me about 4 hours to finish for the week but all this only took about 2.  Especially since 2 of them are slow cooker recipes so it didn’t require much work.  Now during the week I only have to worry about rolling up my crab stuffed beef, tossing another roast in the crockpot and assembling salads!

Did that seem so bad?

If meal prep still intimidates you don’t ever hesitate to shoot me a message on my Contact Me page!

Also to view fully completed meals follow me on instagram @piggytummy or follow my facebook page!

Frankenfood: Convenient For Who? Ep2 Meatloaf & Mashed Potatoes

Hey all! I have another cooking demo for you.  I will apologize for the fuzzy sound in this video but I assure you it will improve!  My boyfriend felt my video and sound could have been better if I am going to keep up this videos so he got me a Go Pro.  Be prepared to be bombarded with cooking and crossfit videos!! Maybe both at the same time?


Today’s video is a simple throw together meal.  The video is really all the prep that went into it so its under 10 min of prep time and about 25-30 min of cooking time.  This recipe makes 6 servings.  Although there is more calories in my version I assure you that you will stay fuller longer and that this recipe is full of quality ingredients and not frankenfood.

Meatloaf & Mashed Potatoes

  • 1.5 lb meatloaf mix (beef & pork)
  • 1 egg
  • 1 cup quick oats
  • 1 tsp each onion powder, salt, pepper (meatloaf)
  • tablespoon chopped garlic
  • 1 can of hunts fire roasted tomato with garlic
  • about 6 small red skin potatoes, skins on
  • 1/2-1 cup milk (use to get desired thickness)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tablespoon butter
  • 1 package of frozen vegetables of your choice


Set oven for 350 degrees.  Mix meat, egg, dry seasonings and garlic.  Mix until combined but don’t over mix.  Divide meat into 6 portions and form 6 even patties and lay on a greased sheet pan.  Bake at 350 for about 20-25 minutes.

Start potatoes in cold water and boil until fork tender.  Remove from heat and drain.  Add seasoning, butter and add milk in small amounts until you get desired consistency.

Thaw veggies for assembling your meals.

Divide up all food items into 6 containers and enjoy a cooking free week!


And here is Lean Cuisines….mmm…


Here is a ridiculous list of all the frankengredients

Red Skin Potatoes, Beef, Water, Cream, Onions, Tomatoes, 2% Or Less Of: Soy Protein Concentrate (With Caramel Color), Modified Cornstarch, Rolled Oats, Tomato Puree (Water, Tomato Paste), Green Peppers, Beef Flavor (Maltodextrin, Salt, Beef Extract, Rendered Beef Fat, Sesame Oil), Salt, Sour Cream Flavor (Maltodextrin, Sour Cream Solids, Cultured Buttermilk, Natural Flavors, Citric Acid, Yeast Extract), Brown Sugar Syrup, Brown Sugar, Bleached Wheat Flour, Potassium Chloride, Sugar, Dehydrated Onions, Egg Whites, Worcestershire Sauce (Vinegar, Molasses, Water, High Fructose Corn Syrup, Salt, Anchovies, Tamarind, Spices, Natural Flavor, Caramel Color, Onion Powder, Garlic Powder), Soybean Oil, Dehydrated Garlic, Garlic Puree, Spices, Dehydrated Soy Sauce (Soybeans, Salt, Wheat), Seasoning (Tomato Paste, Natural Flavor), Seasoning (Maltodextrin, Flavor, Enzyme Modified Butterfat), Caramel Color, Xanthan Gum, Carrageenan With Dextrose, Natural Flavors, Cultured Whey, Beef Stock, Lactic Acid, Calcium Lactate

Broccoli Pesto

This recipe is an adaptation I learned when I was working in the culinary program at College of DuPage.  I had the pleasure of meeting a phenomenal chef named Gianluca Pardini.  He is a Certified Master Chef who was visiting us from Italy.  His recipe of course was beyond amazing and it seemed so simple I felt I could do it again at home.  Of course months went by and I still never made it.  I finally decided it was time to recreate it but now I have to go off the memory of something I saw made a year ago.  Hooray!  I think it still turned out pretty well.  It was different from his because I had to make it Paleo but its still pretty darn tasty.

Broccoli Pesto

  • 1 head of fresh broccoli (not frozen, important)
  • 1 carton chicken stock (homemade is better, at least 6 cups)
  • 1/2 small can anchovies
  • 1 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1 tablespoon coconut milk (optional)

The method is just as important as following the exact ingredients.  This is a recipe that does require some patience and you can’t skip over steps to get it done sooner.  That being’s what you gotta do.  In a sauce pan heat up your chicken stock.  Don’t let it come to a rapid boil, if you see it starting to bubble up just turn it down to low.  Chop up your broccoli so they are relatively the same size and mostly florets over stems.  You can still keep stems but your end result may not be as creamy then.  Add your broccoli to a hide sided sautee pan.  Here is the important part..only add the stock a cup or two at a time.  You do not want the broccoli to be fully submerged and boiling in the stock.  You want the broccoli to slowly suck up the stock and eventually it’ll end up being so creamy that you wont even have to blend it, just stir it gently with a spoon.  Keep repeating this step until you achieve creamy broccoli sauce.  Let the stock cook off slowly before adding more stock.  Also make sure to not run of of stock and the broccoli ends up burning.  It wont be ruined but it just might have a bitter flavor.  When your broccoli gets to the point where you can stir it with a spoon and it turns into a sauce its time to season.  Chop up a couple anchovy fillets into tiny pieces and add to the sauce and stir.  Do not be afraid of this step!! It does not end up tasting fishy or funky.  This is that Umami flavor you always hear about on food network!  Add salt and red pepper flakes and just simmer to let the flavors meld, about 5 minutes.  Feel free to add Parmesan if your diet allows.

If you are adding this to pasta then just cook your pasta to al dente and toss in the broccoli sauce.  I made mine with zoodles (zucchini noodles).  For zucchini noodles I spiralized a whole zucchini and added it to already heated sauce on the stove and just tossed it until heated through.  Enjoy!


Paleo Cooking Extravaganza!

I got my wish and was snowed in today!!

The reason I wished for it is because I have a bad habit of doing too much and get myself totally exhausted.  It was nice to have an excellent excuse to just stay in today and relax!  Well..I use ‘relax’ loosely since I did cook for quite a few hours..But that is relaxing to me!  Here is what I was up to today..


View from my front window this morning..It’s still snowing 8 hours later..


I got out my stack of Paleo cookbooks and got to work!

I just picked up The Frugal Paleo and I am absolutely in love!  The recipes have simple ingredients you don’t have to go on the hunt for and most definitely affordable items.  Also there are plenty of recipes in here for people who may be paleo-phobic..its just a cookbook full of real tasty food!  I bought this book after I did my grocery shopping and the ingredients in here are so basic I was able to make a recipe with items I already had on hand! Fantastic!

My menu for this week:

I want to make a note and say when I cook from cookbooks I do not intend to share recipes if the author did not release them on the web.  If you want the recipes you’ll have to purchase the books..Its worth it – trust me!


Pumpkin & Tomato soup from The Paleo Kitchen

Super cozy creamy soup with pumpkin, diced tomato and some coconut milk.  Delicious!


Spinach & Artichoke Stuffed Mushrooms with Crab also from The Paleo Kitchen

The original recipe was just spinach and artichokes in a portobello mushroom but I added crab to make it an entree and paired it with organic garden tomato sauce.


Ranch Chicken topped with Bacon & Mushrooms from The Frugal Paleo

The original recipe is just the ranch chicken with mushrooms and bacon but I put it on top of zoodles with spicy arrabiata sauce and buttered carrots.  I think I am most excited for this dish!!

This is actually from last weeks menu but I love it so much I had to share!  I finally tried Yucca fries for the first time and I am most definitely hooked!  Just cut Yucca into fat steak fry-like strips and coat them in the fat of youre choice (I used ghee) and shake on some sea salt and pepper..maybe some garlic or onion powder if you’re feeling extra zesty!  Bake in the oven at 400º for about 20 minutes and flip halfway through cooking.  Yumma Fries!!

As for snacks this week I will also be making awesome energy bars from Real Life Paleo which is like Epic bars since its organic beef paired with cashews and cranberry..So good!  I also have some cut up fruit, raw veggies and Lara Bars.  I sort of had a crummy week when it comes to eating right but I am on track with the help from some amazing Paleo recipe makers!

First Video Blog! Meal Plan 4/10

I thought it would be fun to try a video blog this week!

As you will see in the video I was absolutely terrified but I did it..Yay!

I hope everyone had a fantastic Easter.  It was absolutely gorgeous here! I finished week 7 of C25K and finally got to run outside!  Only slightly more exciting than running on the treadmill.  After my run I did a 2 mile walk and enjoyed this awesome weather.


Then had a post-workout snacky treat.  I enjoyed it outside with my Hanna-Bananas


And now it’s time….*deep breath* my first video blog…

In case you were so distracted by my beauty here is my meal plan for the week –


Fruit & Vegetable Smoothies

Options / Ingredients include: kale, spinach, carrots, cherries, peaches, blueberries, strawberries, soy milk, vanilla yogurt


Zoodles with grilled vegetables

Shrimp, Tilapia or Mahi Mahi with Quinoa (Domo Seafood)

Grilled Chicken with 3 Cheese Mushroom Quiona

Greek Chicken Salad (cucumber, red peppers, red onion, tomato, capers, chicken, feta, OPA feta dill dressing)


Fruit (Bananas, plums, asian pear, watermelon, grapes, strawberries)



Cottage Cheese


Pre-Workout Purple Drank

Cardio Cuts aka JACK UP JUICE!

I did try to mix up my meal plan this week. I have been frustrated by how slowly my weight loss has been.  Don’t get me wrong it has been going in the right direction.  There has been a few weeks where I don’t even lose the low-end 1/2 pound.  I still kept strict with my meal plan but I think I need to tighten the reigns a little bit better for a few weeks.  I will miss my oatmeal breakfast but it’s not gone..just on hiatus!

Thanks for being my audience for my first ever video blog..WOOO!

Zoodles are Yum

What an absolutely fantastic (and busy) Saturday it was!

My poor dood (bf aka dood) had to have mouth surgery yesterday so I had to take care of him and make sure he was comfy cozy.  I had to grocery shop to make sure im ready for my meal plan for the week (as always will be posted tomorrow), take the dog to the vet to start chemo, hit the gym, cook dinner and the nerd in me also had to play Star Wars with my friends.  Whew.  Im wiped!

I had quite the intense workout today.  I did start off my day with a short walk outside because it was so nice out I had to take advantage.  While the bf was in a drug induced sleep coma I thought it’d be best for me to walk instead of being stir-crazy and making a bunch of noise.  After I took Mr. Azi McGrumpy Puppy to the vet I hit the gym and had a pretty intense workout!


Sasha is the fuzzy white one with Yoda ears and Azi McGrumpy Puppy is the black one

I have to get Flash installed on my computer..had to reboot the whole thing because it’s still not cooperating with me so sadly I cant simplify my workout with my usual collages.  I will just have to list it!


  • 5 minute warm up jog
  • 12 corner squats 25#
  • 10 squats with dumbell arm raise 20# (left & right side)
  • 20 Squats with disc weight pull up 25#
  • 10 Bosu ball burpees
  • repeat 3x

(I did slack off on the 3rd round with disc weight since my knee hurt)
Finished up weight training with planks on a medicine ball and sit ups
Then it was on to cardio!!

Week 7 Day 2 of C25K Warm up 5 minutes – 25 minutes of running – 5 minutes cooldown

Running has never been my thing so this has continued to be a challenge.  I could easily give up and say running just stinks..but I have 1 week left to say I completed something I never thought I would.  The entire time I run it’s a constant barrage of positive self talk.

“You got’ve done it before..”

“Focus on 5 minutes can do 5 minutes”

“10 minutes’ve done that before!”

I never self bash when im running or even when im working out.  Why put myself through it if I dislike myself?  I have completely adopted the fact of if you wouldn’t say it to a friend..don’t say it to yourself.  It seems so simple but it’s a necessary tool!

After C25K I did 15 minutes on the elliptical to cool down a bit

Totally rocked this workout!


Then it was time for a well deserved smoothie…


1 cup light soymilk, 1/2 cup fat free Greek yogurt, 1/2 cup peaches, 1/2 cup cherries, 1/2 cup spinach, 1 whole carrot (I shredded mine first)

Blend that baby up!  It doesn’t sound tempting but it was really delicious!

Dinner was more delicious though so I definitely have to share that recipe

Zoodles!  Again!

Check this post to make sure you are aware of Zoodles…


  • 1 whole zucchini
  • grilled vegetables (peppers, squash, onion, mushrooms)
  • 1 tablespoon capers
  • 1/4 cup shredded parmesan
  • 1 garlic clove
  • 2 oz chicken breast (all i had left pre-cooked haha)
  • cherry tomatoes
  • 1 tablespoon coconut oil

These are all items I already had in my fridge so this was one awesome throw-together meal.  I already had pre-cooked chicken, pre-grilled vegetables.  All I had to do was use my trusy vegetable noodle maker for the zucchini.

I melted the coconut oil in a saute pan and added the noodle-fied zucchini and garlic and tossed until soft


Then I cubed up my chicken and tossed that in with the grilled vegetables


Once it was all nice and hot I added the Parmesan so it can get nice and melty!  Lastly I added the capers instead of adding salt.

Absolutely delicious.  I could probably live on this everyday..

Well mostly everyday..sometimes I’ll need pizza.

Well that was my Saturday! Hope you had a health-filled weekend!

Don’t eat too much brunch tomorrow! Happy Easter 🙂

Tomato Soup & Rollin’ in the Yard

Happy Weekend!!!

I have an absolutely bad habit of over-filling my weekends.  I work 2 jobs and go to the gym 5 days a week on top of my regular hobbies I enjoy doing during the week (eh hem, video games).  So the weekend is my catch up day for all things ignored during the week.  The Saturday plan was building my dog a ramp outside (hes in a wheel chair due to degenerative myelopathy), grocery shopping, random errand running, and work a few hours from home.  I had more to do but sadly I really had to remove some stuff from my long list!

Unfortunately going to the gym ended up being something that had to be pitched. I really didn’t get too torn up about that considering I was at 8,000 steps by 4pm from all my other activities.  I didn’t stop moving from 8am to 6pm so I say it was a productive day!

The great ramp adventure


The finished product had railings and such.  I ended up going grocery shopping before it was done.


This is Sasha.  She loves toys.  She doesn’t care that Alex was busy hammering the ramp in place..She just wanted him to throw it..ya know if he wasn’t too busy.


This week I was feeling some comfort food so I decided to make a healthy garden vegetable tomato soup!

The urge to add some rich heavy cream was strong – but I kept it guilt-free!

Garden Vegetable Tomato Soup

  • 1 – #10 can of whole peeled tomato in puree (the reallly big can!)
  • 1 large onion, diced
  • 3-4 stalks celery, diced
  • 6-8 cloves of garlic
  • 1 jar roasted red peppers
  • 1 bunch of fresh basil (better than dried in this case)
  • 2 cups 2% milk
  • 1 cup low sodium chicken broth
  • Black Pepper & Sea Salt
  • Cayenne (optional)
  • Worcestershire about 2 tablespoons
  • 2 tablespoons of olive oil to saute

Saute all the raw veggies in olive oil until soft.  Add red peppers and tomatoes.  Let cook on low heat to let the flavors blend (I simmered mine for about an hour).  Use an immersion blender to blend until desired smoothness is achieved.  I did mine super smooth.  Add the milk and chicken broth while your blender is still handy.  Season with salt, pepper and cayenne if desired.  I added Worcestershire to add a little flavor depth.  Without it the soup was sort of one-note.


All my tasty ingredients


Chunky soups!


Smooth Soups!


Yummy Soups!

I bought some mini pesto ravioli has a garnish for when we enjoy the soup.  They are about the size of the oyster crackers pictures so it will be a little treat!

Tomorrow I will hopefully get around to posting my meal plan for the week.  Aside from the garden vegetable tomato soup I am planning on making a light version of Buffalo Chicken Casserole & Turkey Vegetable bake.

Good Night All!