Monthly Archives: January 2016

Paleo Yogurt Bowl

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I love breakfast!  Breakfast and the Paleo lifestyle go hand in hand.  I am always whipping up some new creation, and this little yogurt bowl is one of them.  It’s quick and full of nutrition… And Probiotics!

Probiotics can strengthen your immune system, improve bowel regularity and gut strength, improve skins function and SO MUCH MORE…  I have noticed great changes in my health since adding Probiotics to my regimen.  *Note* I don’t think it’s healthy to rely on capsule probiotics forever though.  I would recommend adding them for a couple months and then take a break, but probiotics found in food is Great! (This is my opinion, as I am not a certified nutritionist)

I purchase my Goat Kefir at Sprouts Farmer Market or Whole Foods Market.  I use the Plain, unflavored and unsweetened.  I sweeten it up with my own refined sugar-free jam and fresh fruit.  I actually don’t mind the Kefir all by itself as well.  You can add whatever nuts and fruits you love, and you may even want to try making some Paleo Granola for it too!  I will post a recipe for that soon.

(PALEO) Yogurt Bowl:

1-2 C “RedWood Hill Farm” (Plain) Goat Kefir

1 T Refined Sugar-Free Jam

1 T sliced Almonds

Optional Topping Ideas:

*Paleo Granola

*Hemp Hearts

*Fresh fruit

*Almond Butter

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Jenny- Health Nut & Founder of Pure Goodies



Paleo Chili

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I’ve made this chili quite a few times, and it has now become one of my families favorites.  It’s hearty and comforting, and it can be adapted to your personal taste as well.  I have changed the veggies up a bit too, depending on what’s in my fridge at the time.

One of the great things about “Chili” is that you can easily double the batch when you have more hungry bellies to feed.  This recipe is kid and adult approved, tested by my picky family and friends.  I serve it up with my fresh Paleo Grain Free French Bread and a big Green Salad…YUM!


*PALEO CHILI*   Ingredients:

  • 1-1 1/2 lbs. Grass-Fed Ground Beef
  • 2 T Avocado Oil
  • 1 1/2 C Carrots, chopped
  • 3 Cloves Garlic, minced
  • 1/2 C Celery, chopped
  • 1/2 Orange Bell Pepper, chopped
  • 1 Yellow Squash, chopped
  • 2 Med. Zucchini, chopped
  • 1 15 oz. can diced tomatoes
  • 25 oz. Jar (Sugar-Free) Tomato Sauce
  • 2 T Chili Powder
  • 1 tsp. Ground Cumin
  • 1 tsp. Dried Oregano
  • 1 tsp. Salt (I use Pink Himalayan)
  • 1/4 tsp. Cayenne Pepper
1.  You will need a Cast iron pot and a skillet.  In your skillet, brown beef and 1 clove of minced garlic.  Cook over Medium heat until beef is thoroughly cooked and browned.  Drain off excess fat and set aside.
2.  Add diced tomatoes and tomato sauce to your cast iron pot.  Add in cooked beef and 1 minced clove of garlic.  Turn on to medium-low heat and stir often.
3. Add oil, celery, carrots, bell pepper, 1 clove garlic(minced) and seasonings to your skillet.  Cook on Medium heat until veggies are tender and midway cooked.  Add zucchini and yellow squash and cook for another 2 minutes, making sure you stir often.
4.  Add cooked veggies from your skillet to your cast iron pot.  Stir well and bring to a low boil.  Reduce heat and simmer for 20 minutes.  Stir often..
5.  Enjoy!
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Jenny- Health Nut & Founder of Pure Goodies


Paleo Wraps


I recently posted on my Instagram page about these new Paleo Wraps.  They are such a great find!  I whipped up a quick Paleo wrap for lunch the other day.  I used these new pre-made “Coconut Paleo Wraps” that I ordered  from Julian Bakery.  You can find them on Amazon too.  They are perfect for a quick meal, and the coconut flavor is lessened if you stuff the wrap full of your favorite meat and veggies.  You can play up the coconut by filling it with fruit and nut butter too!

I made breakfast burritos with the wraps, and they were SO good.  I am so excited to have these wrap sheets on hand for those times when I… Have No Time!  Raising two boys leaves me with short time and pre-made paleo food can be very handy.  Keep them stored on the counter in a Lg Ziploc baggie, if they are open.  Don’t store them in the fridge!  They also have a long shelf life, which I never need because I eat them too fast.  The sheets are very thin, but wrap fairly easy without cracking.  Wraps are a great way to change up your salad and make you feel like you are eating something different.  Those living a Paleo Lifestyle know what I’m sayin!  Try this recipe or get creative and make your own… Hope my fun find will help make your life just a little easier! ENJOY!!

Breakfast Burrito-


  • Scrambled eggs with cilantro
  • Bacon (Paleo approved found at Sprouts)
  • Avocado
  • Romaine lettuce
  • Collard Greens, sliced
  • Sliced Zucchini
  • Salsa
Pile all of your ingredients onto a Paleo Wrap Coconut Sheet.
Roll and wrap in wax paper, or use the paper that the sheets are wrapped with*
Enjoy with your favorite Green Juice for ultimate nutrition!
 Try using the wraps to make crepes too!  I filled mine with JEM Raw Cinnamon Red Maca and sliced bananas.  YUM!!  You can fill them with whatever you love and just fold in half or thirds.  *Check it out *
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Jenny- Health Nut & Founder of Pure Goodies


Vanilla Almond Cardamom Scones(Paleo) &/or (Vegan)

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My Personal Favorite Treat, from my own creations, are these scones.  I was inspired from a local bakery in Northern California when I was visiting a couple years ago.  Those were NOT Paleo, and I could do nothing but dream that they were for months after my visit.  Therefore, I created my own version that made me and many others very happy!

The vegan vanilla frosting a top these scones is not paleo, but a little treat for those who do not need a paleo approved frosting.  They are great without the frosting, or you could top them with Paleo Almond Cream frosting… that would be delish! (Recipe below)

The original recipe was (Vegan) (Gluten Free) (Refined Sugar Free) (Dairy Free).  I have adapted most of my original recipes to be Paleo now as well.  I will share the Paleo version with an option for Vegan as well!  *I usually double batch this recipe, wrap the scones in bakers paper and a Lg Ziploc bag, and freeze the scones to have them on hand*

Prep Time: 15 min.       Bake Time: 10-12 min.     Yields 8 Scones


1 tsp. ground Cardamom

2 tsp. Vanilla extract

1 tsp. Almond Extract

1/2 C Coconut Palm Sugar

2 C “Pure Goodies” Paleo All-Purpose Flour blend

1 1/2 tsp. Baking Powder

1 T Apple Cider Vinegar

1/4 C Unsweetened Vanilla Almond Milk

1/4 C Coconut Oil (Can also use Spectrum All-Vegetable Palm shortening, melted)

1 Lg Egg OR for VEGAN Equivalent of 1 egg using 1 1/2 tsp. Egg Replacer Powder + 2 T warm water


VEGAN/PALEO Almond Cream Frosting: 

2 T Cold Coconut Cream

1 tsp. Honey

1/8 tsp. Almond extract

1/4 tsp. Vanilla Extract



Place all the ingredients in a bowl and use a hand mixer to whip.  Whip for about 2 minutes until light and fluffy.

Store in an airtight container, in the refrigerator, for about 1 week.


Vegan Vanilla Glaze:

2 C Confectioners Sugar

1/4 C Coconut oil

2 T Unsweetened Vanilla Almond Milk

1 tsp. Vanilla extract

1 pinch of sea salt


* Place all ingredients into a food processor and combine until smooth.
* Once Scones are completely cooled, glaze each scone with about 1 tsp. of icing.
* Let glazed scones sit out for at least 30 min.
NOTE* Icing can be stored in an airtight container for about 2 weeks.


Scone Directions:

  • Preheat oven to 350 degrees F.
  • First mix egg substitute if opting for Vegan recipe, set aside.
  • In a mixer bowl, combine egg or egg substitute, oil, vanilla, almond extract, almond milk and coconut palm sugar.  Mix well.
  • Mix in apple cider vinegar and let sit while you combine and sift dry ingredients in a separate bowl.
  • In a separate bowl, sift together flout, cardamom and baking powder. NOTE** The larger crumbs from the flour will be left over in your sifter… dump those in at the end of sifting.
  • Add sifted dry ingredients to your mixer bowl with the wet ingredients.  Mix just until combined, DO NOT OVERMIX!
  • Line a baking sheet with parchment paper.  Place dough on parchment and form into a disk about 1/2 inch thick.  Plump up the edges just a bit.
  • Slice dough disk into 8 even wedges with a pizza cutter.  Separate each slice with a lightly oiled spatula for room to bake. * You may need to reform the scones if they break during this process.
  • Place into preheated oven and bake for 10-12 min.
  • Remove and cool on wire rack
  • Cool completely before glazing
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Jenny- Health Nut & Founder of Pure Goodies






MaCafe Maca Drink

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Good Mornings happen when I have a big mug of my new favorite MaCafe Maca drink.  This is a coffee substitute with no caffeine, yet it gives you healthy energy that will last for hours!  I don’t drink coffee, but I love the smell and the frothy look of it.  Isn’t it such a calming feeling to have a big, warm mug of frothy delishiousness in your hands?  It’s even better when it makes you feel balanced and energized too!

I am all about health, and I don’t believe that high caffeine is all that great for our bodies.  I learned of this MaCafe drink from my Aunt Lena.  She owns Rosemary’s Garden in Sebastopol, California.  It’s an herb, tea blend, essential oil and more healthy stuff store.  I love it there.  I ordered my MaCafe the moment I saw her post about it on Facebook!

At first, I tried heating Unsweetened Almond Milk and adding the MaCafe powder to it.  It didn’t mix very easy, so I decided to throw it in my blender and that worked like a charm.  It frothed right up and reminded me of those fancy coffee drink pictures that you see all over Instagram.  I’m such a sucker for that kind of stuff!  I drink this every morning and wish I could drink it all day long… but as with everything, too much of a good thing is…Bad..

MaCafe pairs wonderfully with my (Paleo) Vanilla Almond Cardamom Scones too by the way.  I will post that recipe next!





1 C Unsweetened Almond Milk

1-2 tsp. MaCafe Maca

Dash of Grade B Maple Syrup



In Blender (I use a Blentec) place 1 Cup Unsweetened Almond Milk and 1-2 tsp. of MaCafe Maca powder.  Add a dash of Grade B Maple Syrup and start by blending on low.  Once incorporated, blend on Medium until frothy.  Pour blend into your favorite coffee mug and heat about 1 minute and 20 seconds. *You can also slowly heat the drink in a pan on the stove.  This would be healthier I’m sure!  Pour into your cup and ENJOY!!

File Jan 20, 7 53 47 PM

Jenny- Health Nut & Founder of Pure Goodies