Recommitting to Paleo & my better health

On the 4th of July, I got a very special phone call from Lindsay’s husband, tattling on her for eating non-paleo. This got me thinking. How well have I been doing lately?

For a woman who has been with the same man since she was 17 years old (which, let’s just say, was awhile ago), I kinda suck at commitment. I pick up hobbies (or what I should probably call them, obsessions) almost as quickly as I drop them. So, it shouldn’t be a surprise that I’ve been gradually falling off the healthy eating bandwagon. For a long time, I was truly cane sugar free besides the occasional piece of chocolate (fair trade & organic Theo chocolate!). We were also super strict about our grain free-dom. No rice, corn or soy passed through our doors. However, with a rough pregnancy and the stress of moving to a new state/selling our home/etc with a newborn, I’ve fallen off the bandwagon.

So, let me stand up and say honestly… Hello, my name is Michelle and I’m a sugaraholic.

Sugar and carbs are an addiction. When I’m on them, they’re one of the things I think about most often. I’ll eat an entire bowl of organic ice cream and think… well, why not one more? Yesterday, I was so desperate for sugar that I took some the paleo-ish caramel sauce (dairy, but coconut sugar & maple syrup sweetened) I had made and smothered cashews, almonds and a ton of chocolate chips in it since we didn’t have ice cream in the house. It was both gross & delicious at the same time.

I’ve got a problem and I need to fix it. I’ve gone from following Mark Sisson’s 80/20 principle to being an absolute addict. The idea of the 80/20 principle is that you eat paleo/primal 80% of the time, but 20% of the time, you make practical choices based on availability, etc. So, when we were moving, obviously we couldn’t always be paleo, but as soon as we moved into our new place & had a working stove again, back to primal eating 80% right? That’s my problem. I never went back. I’m not making practical choices. I’m eating so…much…junk. It has to stop. It is wreaking havoc on my body. I haven’t felt well emotionally or physically in quite some time.

So, I’m here, publically admitting to this and making a commitment not just to myself, but to all of you. I’m back on the bandwagon. I am no longer going to say to myself “Well you still eat healthier than the average American!”, because well, that’s just not good enough. I am going to make wise choices, eat locally and organically, exercise, do yoga, and avoid cane sugar & grains once again.

To celebrate, let me share a non-sweet treat recipe today (no photo, sorry!).

Coconut Curry Kale Chips


  • 1-1.5 bunches kale, chopped (curlier varieties work best, but any will work in a pinch.)
  • 4 TBs coconut oil, melted (I recommend something very fragrant, like Dr. Bronner's Whole Kernel.)
  • 2-3 TBs curry powder
  • 2 TBs coconut (finely shredded or macaroon)
  • Dash of salt


  1. Rinse and thoroughly dry your kale (use a salad spinner or shake well).
  2. Coat your chopped kale in melted coconut oil in a large bowl.
  3. Add spices, salt and coconut. Stir around until evenly coated.
  4. Spread in a thin layer on food dehydrator and follow your device's directions. It usually takes between 4-6 hours.
  5. Prefer to cook them in the oven? Well, then be sure to have your oven heated to 300 degrees. Grease your baking sheets with coconut oil and spread the leaves on them in a thin layer. Bake for 18-22 minutes, flipping the kale over halfway through.

Eggplant Chips

Happy Mother’s Day!  I hope all the moms out there had a great Mother’s Day Weekend and were treated well.

I woke up to a wonderful breakfast in bed and a brand new All-Clad 13 inch non-stick french skillet!  Does my family know how to treat me right or what?  I can’t wait to make some yummy recipes with my new toy!eggplant

So, let’s get to the good stuff.  Today, I wanted to share a super easy to prepare recipe that makes a great snack:  Eggplant Chips!  Even though the prep time is over an hour, it’s inactive prep time so you can do other stuff while the eggplant is drying.  Feel free to cook for longer if you desire a crispier chip.  I like mine a little mushy so I can fold the eggplant over and use it as a scoop for the tomato sauce.  (PS:  Look for my homemade tomato sauce recipe coming soon!)


Eggplant Chips


  • 1 medium to large eggplant
  • Organic Olive Oil Spray
  • Salt & Pepper


  1. Cut eggplant into ¼ inch thick slices and place on paper towels.
  2. Sprinkle salt on top and let sit for 30 minutes on each side. Make sure you add more salt after you flip.
  3. Preheat oven to 400.
  4. After letting eggplant sit, pat dry with paper towel.
  5. Spray non-stick pan with olive oil spray. Pam sells an organic one now.
  6. Place the eggplant in the pan making sure not to overlap. Spray olive oil on top well.
  7. Bake for 15 minutes each side until browned.
  8. Serve with some homemade tomato sauce or crushed tomatoes.