a sweet 1,460 together

365 x 4 = 1,460.

Yep, official as of today, E and I have been together as a couple for four years!

I know right. I feel like a veteran in the dating world. We decided to keep the celebrations simple. Not because we’re boring people, and don’t believe in celebrating. Simply because the house is closing in 21 days and we’re BROKE. Plain and simple. It’s a good broke, one that I’m okay with. But we’re still broke.

So, in doing what I like to do best. I cooked us up a beaut of a dinner and an awesome paleo dessert. What’s a celebration without some dessert right?

I remembered a while back, the one and only time E and I visited the Keg that he got a steak dressed in red pepper sauce. And loved it. First, I know… shame on us for only visiting the Keg once as a couple. It’s expensive! But secondly, with my cooking skills improving on a daily basis (holy modest much) I figured I could recreate it. So that’s what I did!

Roasted Red Pepper Chutney

  • 7 oz roasted red pepper
  • 1/4 t. sea salt
  • drizzle of olive oil
  • red pepper flakes, to taste

All you have to do is blend, blend and blend again. I chose to serve this more as a chutney then a sauce and so I minced rather than blended! You can serve it cold or hot. Either way it’s sure to be a hit.

So, I know you’re all saying “yeah, yeah… that steak and chutney sure looks good, but where’s the friggin dessert you’ve been talking about?” Well, what kind of blogger would I be if I just gave all the goodies away in one post. So while I will provide y’all with a sneak peak of one of the most friggin’ delish paleo desserts I’ve ever created, you’ll have to stay tuned for the recipe. All I can say is WOW!


eggs benedict fit for a paleo

I love eggs. Anyone who sees me eat, claims they’ve never seen anyone eat so many eggs. No they are not exaggerating. And yes I feel it is okay. I am a paleo eater for one, and two I don’t believe in the bad rep eggs have gotten over the years. I enjoy them, they are very nutritious (hello protein!) and are filling. You’ve got to pick your battles right? I’ll give up grains, but I won’t give up eggs!

Anywho, thank god for me E loves eggs too. I’m not sure if our relationship would have lastest this long had he not been an egg eater. The very thought of dating an egg hater just made me cringe. That said, however, all things egg doesn’t necessarily mean all things healthy. E loves Eggs Benedict… me not so much. And I don’t exactly love him indulging in it all the time. That sh!t ain’t good for you!

So, upon E’s request I made a batch of my non-paleo, I know! Shame on me… Whole Wheat English Muffins last night, and it sparked the idea to treat E to Eggs Benedict! But I wasn’t about to separate a thousand and ten eggs (traditional Hollandaise sauce = a million egg yolks), or serve E a pound of butter… so off experimenting I went!

On a side note, check out these bad boys! Probably the best batch I’ve made yet! I was able to get 16 muffins out of the dough!

Now on to the good stuff right? Allow me to introduce you to the “perfect portion” of Hollandaise sauce. There were no left overs to deal with, no jars to dirty. It was just enough to cover those two cute like poached eggs!

The colour looked right. That was a bonus, and E said it tasted great! Wahoo! for me. He was none the wiser, and I was that much happier. Another successful paleo overhaul!


  • 1 egg yolk (seperated from the white)
  • 1/8 cup of coconut oil, melted
  •  1 1/4  t. lemon juice
  • pinch of sea salt & pepper


Whisk ingredients together over low heat. Allow to remain over heat until thickened to desire consistency. If the sauce gets to thick add water by the tablespoon until the perfect consistency is reached!

It’s not the best picture, but I did well to even get one before E devoured it! Haha!