Carne Asada 

Tonight is our first softball practice of the season. B started playing last Spring and it was quite exciting to see her get her first hits. It was also lovely because Hubs grew up playing ball and volunteered to Shuttle B back and forth to and from all of her practices.

Since then he has started Crossfitting. Our box offers a 2 day a week membership, but for two specific classes. This year, it looks like those classes are going to overlap with t-ball.  Of course. Such is motherhood.

The spring is highly chaotic around these parts. In addition to our regularly scheduled programming (work, crossfit, life….) and t-ball, the spring is incredibly chaotic for both Hubs and I at work. I have started my countdown to the last day of school already. 60 school days until freedom.

Grilling provides a lot of flavor without a lot of work. This recipe is also wonderful because carne asada is (relatively) cheap. I picked up some grassfed carne asada for $8 a pound. 


  • 2 pounds carne asada steak
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground chipotle pepper 
  • 1 tsp salt
  • Pepper to taste


  1. Combine all of the spices and rub them on the outside of the carne asada.
  2. Grill meat until it is just cut through. This will depend on the thickness of your meat. 
  3. Serve with guacamole and your favorite rice (use cauliflower rice to make it paleo) and guacamole. 

Pumpkin Paleo Pancakes

These pumpkin pancakes have just a hint of orange flavor which makes them extra special. I made these during my meal prep session this weekennd to be reheated for breakfast during the week.


  • 1/2 cup pumpkin
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 cup cassava flour
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 tbsp grassfed butter or coconut oil, melted plus additional for the pan
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • zest of 1 orange


  1. Crack and whisk the eggs until they are well combined.
  2. Add all of the remaining ingredients and mix.
  3. Heat a pan or gridle over medium low heat and add your fat of choice.  Cooking these pancakes slowly helps make sure that they are fluffy and cooked all the way through.
  4. Using an ice cream scoop, scoop the batter onto your pan into circular pancakes.  Allow to heat for approximately 3 minutes, or until large bubbles start to form on the pancake.  Flip the pancake and cook for another 2-3 minutes, until cooked through.
  5. Transfer to a plate and continue with your remaining batter.
  6. Serve with additional butter and syrup.