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?!

Paleo Sweet Potato Rolls

If your family is anything like mine then St Pattys Day is a big deal!

We cook a big corned beef and every starchy side possible!

You know, because corned beef and cabbage is totally Irish right? Well, not really

but were pretend Irish anyway so pretend Irish meal it is!

I have been really gung-ho on eating Paleo lately so I was wondering how I was going to get around this carb-on-carb-on-carb meal that is oh so delicious?  I am not a baker by any means and have actually not really done a from-scratch baking recipe before but I knew this one had to happen!  And happen it did!  The finished product is sort of a mix between a biscuit and a Hawaiian sweet roll.  Delicious!


Paleo Sweet Potato Rolls

  • 1/2 cup mashed sweet potato
  • 2 1/4-2 1/2 Cups Tapioca Flour
  • 1 Cup Coconut Flour
  • 1 Packet Dry Active Yeast
  • 4 Tablespoons Honey
  • 1/2 Cup Warm Water
  • 2 Eggs
  • 3 Tablespoons Kerrygold Butter (or fat of your choice)
  • 1 Teaspoon Salt
  • 1 Teaspoon Ground Ginger

First cook your sweet potatoes.  I used 2 small sweet potatoes, peeled and diced and put in a steamer until fork tender.  I recommend steaming over boiling to avoid excess water getting sucked up into your potatoes.  Mash and let cool.  Combine warm water (about 100 degrees) with yeast and honey.  Mix well to assure the honey is blended in the warm water.

Set oven to 350 degrees

Combine flours(start with only 2 1/4 and add in the other 1/4 cup if needed), salt, ginger.  Add in butter to the flours and start blending in.  I recommend using a mixer with a dough hook but thats not necessary if you do not have access to that.  Add in eggs, sweet potato and then the water & yeast mixture.  Dough should be soft and not sticky.  Add flour only a little at a time until you get a pliable non-sticky dough.

Wet a paper towel with warm water and drape over your mixing bowl.  Let sit for about an hour.  The dough will not rise like a traditional yeast dough but instead it will start to get very airy.  You can start forming small dough balls in the shape of slider buns.  The dough will break really easy so handle with care.  Just cup them gently in your hand and press softly to form small balls.  Place on a greased cookie sheet.  I was able to get 12 rolls out of 1 recipe.

Bake at 350 degrees for 15 minutes.  Gently press the top of the rolls to make sure they dont sink in and are still raw while also checking the bottoms to assure they do not burn.  Because of the honey and the sweet potatoes the bottoms can darken on you pretty quickly so be careful of that.  The rolls will be soft but will harden as they cool into a biscuit-like texture.


I didn’t wait for these babies to cool before I added some Kerrygold butter to enjoy with them!


But here is the best combo for this roll..some delicious salty corned beef!  The sweetness of the roll cuts through the salt of the corned beef and its a match make in Irish heaven!



Irish Kitchen Prayer

“Bless us with good food, the gift of gab and hearty laughter.

May the love and joy we share be with us ever after, amen!”

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!

Faux-Tato Salad (Paleo ‘Potato’ Salad)

This post is a bit late but can I still start it out by saying Happy Memorial Day!

I had made this recipe because I was jealous that my boyfriend got to eat some classic American salads you’d have at a BBQ such as potato salad and macaroni salad.  I may have indulged due to the holiday and all but since I am on the Lurong Summer Challenge it just wasn’t an option! It had to be that creamy goodness that accompanies BBQ so well!  And the faux-tato salad was born…

 Faux-Tato Salad (Paleo ‘Potato’ Salad)



  • 1 head cauliflower, chopped small
  • 1/2 turnip, peeled and chopped small
  • 1 small red bell pepper, chopped small
  • 1 bunch green onions, chopped small
  • 2 slices of bacon, crumbled
  • Small amount of oil for roasting
  • Salt & Pepper to taste


  • 1 cup extra light tasting olive oil
  • 1 egg
  • 1 teaspoon dry mustard powder
  • 1 tablespoon cider vinegar


Roast cauliflower at 350 degrees for about 15 minutes.  Pieces should be fork tender and lightly browned on top.

While cauliflower is roasting chop all your other veggies into small salad-sized pieces

For the dressing add all ingredients to a mason jar or another wide mouth jar and use a stick blender to turn it into the consistency of mayo

When cauliflower is done combine all ingredients.  Add the mayo to desired creaminess.  I only used half of the mixture and saved the rest for later.



Paleo Clam Chowder

If you haven’t read the bone broth post you may want to check that out first..

Now are you ready for a soup so flavorful that it’ll blow your mind?

No need to go any further..Piggy Tummy has got your back!

I decided I wanted a creamy soup that did not taste like coconut.  I am new to Paleo and sometimes it starts to make me a little coco-nutty…see? it’s kicking in again..

I decided to make another chicken bone broth and try to make a creamy soup using cauliflower to cream it up instead of coconut milk.  I was a little bit nervous about the texture being a little gritty from the cauliflower.  It was far from it! It was super creamy and had the perfect mouth feel and flavor of a sinful cream soup.


Paleo Clam Chowder

  • About 6 cups of bone broth – depending on the thickness you want your soup
  • 1 head of cauliflower
  • 2 cans of clams
  • 1 bottle clam juice
  • 1 cup onion
  • 1 cup carrot
  • 1 cup celery
  • 1 cup mushroom
  • 1/2 lb bacon
  • salt, pepper & hot sauce to taste

Fry up the bacon, chop it up and set aside (save that bacon fat! its GOLD!)  Chop up 1 head of cauliflower and add just enough bone broth to cover the top of the cauliflower.  Once the cauliflower is fork tender use a stick blender to puree to desired texture.  I mixed mine extra long to make sure it wasnt gritty.  I added the clam juice at this point to thin out the mixture and added more bone broth to desired texture. Transfer bone broth/cauliflower mixture to another bowl and add enough bacon fat to the pot to saute vegetables.  Saute until tender and add creamed mixture back to the pot on low (otherwise it bubbles up on you).  Add bacon and clams and season to taste.

This soup was so good it made me weep tears of joy.


Don’t Be Scared of Bone Broth!

I will admit everything I have learned about bone broth I learned from Stacy Toth @  Here is the bone broth show if you want to listen more of the benefits and such of bone broth.  Otherwise read on to how I made mine and what I have made with it!

First things first.  As a trained chef I was curious to know what the heck was the difference between making bone broth and making stock.  I have made stock countless times and figured why is this such a big deal?  The difference is the amount of time taken to make bone broth.  Stock is just a few hours and bone broth requires a buttload of time! Yes that is a measurement of time indeed.  Normally with stocks I would use the bones and carcasses of stuff I was cooking with and didn’t need for the recipe.  With bone broth I learned from The Paleo View that using feet tends to be the best and most nutrient that is what I got!  I felt like the weird lady at the store who bought feet..


For my first bone broth I did chicken feet and trotters (pigs feet).  I was a bit nervous about leaving a pot on the stove while I was sleeping so I did the crock pot method.  I added the feet to the crock pot and just filled the rest with water.  I cooked the broth overnight and while I was at work.  When there was maybe 4 hours left of cooking time I added my onions, carrots, veggies and fresh herbs.  I used thyme and rosemary.


I strained out the stock and disposed of the bones and smooshy vegetables.  I know there’s things that can be done with bones..however I am not at ‘that’ level of Paleo. Haha.

I will admit my first response to having bone broth was not what I expected.  I figured with all the time it took to cook this stock it would have the most amazing chicken flavor known to all mankind!  When I tasted it I was stunned to find it a little bland.  Then I remembered in the book “It Starts With Food” it explains how the problem with processed foods is that it creates flavors that don’t exist in nature.  I was expecting that crazy chicken flavor you get from processed bases and bouillon.  Once I got over that I was in love.  I realized how nutritious this was for me and all the health benefits this nutrient packed soup would provide.  No processed junk.

The first soup I made was just a basic chicken and vegetable.  It was okay but not nearly as good as the second I made…


This was my second bone broth attempt with beef instead.  I used cows feet and trotters again and the same veg and herbs. I made my own little version of Italian Wedding Soup…Amazeballs.

Italian Wedding Soup

  • 8 cups beef bone broth
  • 1 lb sausage, rolled into small meatballs, browned
  • 2 cups carrots, chopped
  • 1 cup celery, chopped
  • 2 onions, chopped
  • 1 cup mushrooms, chopped
  • 1 tablespoon garlic, crushed
  • 1 can diced tomato and juice
  • 1 can tomato paste
  • Olive oil for sauteing

Saute vegetables in olive oil until browned, a little bit further than just a sweat.  Brown sausage in another pan, it is okay for them to be a little bit pink in the middle since it will continue to cook in the soup.  Add broth and tomato product to the vegetables and stir.  Bring to a boil and let simmer for about 1 hr.  Add meatballs and let them finish cooking about 10-15 min.  Serve!  Delish!


I am now hooked on bone broth and make a new soup just about every week.  I even keep a jar handy in the fridge for when I need some extra broth for vegetables or making cauliflower rice.

Healthy Picnic (mommas day special)

First I would like to start off by thanking all the Moms out there for your hard work, sleepless nights, and unconditional love.  You have the hardest job out there!  I couldn’t even imagine the hard work you put in day in and day out.  I hope to one day be a mother myself but for now I will praise all of you!

Now for a shout out to my own Momma 😀


My mom is without a doubt my best friend in the whole world.  I have always been close to her and I am totally not ashamed to be a Mommas Girl.  She was very sick while I was growing up and I definitely stood by her side from the time I was old enough to do so.  She is doing very well now for all of you who do not know me personally and know the long journey that was.  She then returned the favor and was there for me through my rough teenage years with severe depression/agoraphobia.  She knew what was right for me and fought so many battles in my healing process.  Without her I don’t know where I would be.  But because of her I am who I am today and I could never thank her enough for that.  Thank you mom for always being there for me in the past, in the present, and without a doubt in the future.  Also thanks for talking to me on the phone everyday on my long commute from work!


To thank my mom for all she does I prepared a picnic for her.  She absolutely loves my chicken salad so I made that but with a twist.  I saw in SELF magazine this month this blueberry Waldorf salad and decided to give that a try.  To go along with that I made french style green beans and chopped fresh fruit.  We enjoyed our picnic at a beautiful walking path around a lake.  It was the perfect day for a walk outside!



Super refreshing and delicious!

Chicken Waldorf Salad

  • 1 lb chicken, cooked, diced
  • 3 stalks celery, finely sliced
  • small bunch of green onions, finely sliced
  • 1 cup walnuts, toasted
  • 1 cup blueberries
  • 1 cup fat free plain greek yogurt
  • 1/4 cup mayonnaise
  • splash of white wine vinegar
  • salt & pepper to taste

Toss everything together and chill overnight

French Style Green Beans

  • 1 lb fresh green beans, trimmed/cleaned
  • 1 shallot
  • 3-4 cloves of garlic
  • 1 tablespoon dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1/4 cup champagne vinegar
  • pinch of sugar
  • salt and pepper to taste

bring a pot of water to a boil, add green beans and only cook for a short period of time to keep them slightly crunchy.  Chop up shallot and garlic and saute lightly in oil (i used coconut).  Mix shallot, garlic, olive oil, mustard, vinegar and make a dressing.  Toss with the green beans and add salt and pepper to taste.  Chill overnight.

Also I have to share what a corny person my mom is (which is what I love about her…and..well she made me corny too)


She had this gift waiting for me and said its from all my dogs.  Hanna, Molly, Sasha & Azi..for being a loving ani-mommy.

Happy Mothers Day!

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!

Butternut Squash Soup & Sausage Ravioli

I am very excited to announce that I am having a foodie Halloween themed party next Saturday the 29th!  I have loved reading everyone’s blogs on Halloween foods for ideas.  This recipe I created is one of my only non-spooky recipes I will be serving.  Since I work in catering and mainly only worry about other people’s parties, I knew I had to start early on making these recipes.  I have been trying to purchase/prep and freeze when necessary!  My ‘Fright Night Feast’ is all spooky themed finger foods so I wanted to include a soup shooter of some kind.  My inspiration for this dish comes from a dish I made countless times in school – Butternut Squash Ravioli in a Sage Butter Sauce.  I hmm’d and huh’d for a while trying to decide how to make this work.  I already knew the flavor combination was incredible so as long as I kept them same components I would be golden.  My end result was Butternut Squash Soup Shooter with a crispy Fried Ravioli.  Here is how I made it happen:

Ravioli Dough –

  • 3 cups all purpose flour
  • 4 eggs
  • 3 Tbs Olive Oil
  • Salt

Add salt and flour to a bowl and combine.  Beat eggs with olive oil and pour into a ”well” in the flour.  Knead the dough until combined.  Wrap dough in saran wrap and let the gluten rest.

Filling –

  • 1/2 lb mild italian sausage
  • 1 small onion diced
  • 2-3 cloves garlic chopped
  • 1 pkg cream cheese
  • 2 Tbs dry rubbed sage
  • a few tablespoons milk/cream to thin out mixture a bit

Now I know that cream cheese inside a ravioli dough is strange.  The only reason I did this was to add a creaminess to the butternut squash soup and because I will be frying these bad boys up.  If I was just boiling them as regular ravioli I would not suggest cream cheese but maybe ricotta instead.  Anyhoo!….

Saute onion in a small amount of olive oil (not too much, you dont want the mixture greasy).  When onions are translucent add sausage and break up into the smallest bits you can get.  Break up the cream cheese and let it melt over the sausage.  Add sage and combine.  Use milk or cream to thin out the filling a bit (not soupy though!)

Roll out dough, making sure that any remaining dough keeps covered to keep from drying.  Roll out dough and cut into even strips.  I did the width of a shot glass since that’s what vessel ill be using to serve it in.  Make sure 2 strips match up and add small spoonfuls of mixture with about 1/2 and inch of space in between.  Using an egg wash run your finger around the filling and take second strip and press the dough between filling balls and cut into ravioli shapes.  Keep to the side to dry a bit.

I would have much rather used my dough roller…of course it broke 🙁

I rolled my ravioli out and put them in freezer bags to save for the party.  If you wanted to fry your ravioli then all you have to do is boil them until they float and are finished cooking, let dry and cool, dip into buttermilk and then into breadcrumbs and fry them to a golden crisp.

Now for the soup!

Butternut Squash Soup –

  • 3 butternut squashes, peeled, cleaned, cubed
  • 2 Sweet potatoes, peeled, cubed (I used this strictly to get a darker orange color)
  • 2 small onions diced
  • Chicken stock – enough to cover vegetables (it took 3 cans for me)
  • 3 cups light cream
  • Spices to taste – ginger, nutmeg, all spice, cinnamon, salt, pepper
  • Tabasco – Trust me on this one! I do not eat spicy food but adding Tabasco to cream/puree soups brings the flavor to an extra level of awesome

Saute onion in just a small amount of olive oil until translucent.  I add my spices now (use sparingly, you can add more, but you cannot take away!) I like to heat them up and get toasty with the sauteed vegetables.  Add butternut squash and sweet potato and just cover with chicken stock.  In a separate pot reduce your cream from 3 cups down to about 2.  It brings out a much richer, nuttier flavor when reduced.  Watch it like a hawk or it will bowl it did to me…twice.  When vegetables are fork tender, remove from heat and using either an immersion blender or a simple hand mixer, turn the mixture into a puree.  Add reduced cream and a few dashes of tabasco.  Taste it! Make sure you are happy with your seasonings.  I went heavy on the tabasco and the ginger.

This is the vision for my appetizer

I plan on adding a demitase spoon and a sprig of green

What I love about this is when you fry up the ravioli it becomes a little pillowy and airy inside.  Which is absolutely perfect for using as a spoon after one bite!

If you do not wish to use this recipe as an appetizer then omit the ravioli and enjoy it with a toasty half a sandwich!

Wanna bite?!