Almond Butter vs. Almond Butter

All almond butter is not created equal. It’s important that you understand this. I spoke with a friend the other day who mentioned they did not like almond butter. (Which is so very opposite of my love of it.) So then I asked, “is it the oily, runny kind?” And of course it was.

Almond Butter | Busy B CooksI’ve discovered there are two very distinct almond butters, each good and serves different purposes in my kitchen.

Type 1: Jarred, “wet” Almond Butter

Examples: Costco Almond Butter, Trader Joe’s Almond Butter

This was my first exposure to almond butter and I liked it. Trader Joe’s butter was less oily than my second purchase at Costco (which was very wet.) TJ’s butter was wet so it worked well for dipping fruit as it stuck to my apples and bananas well – without drooling off. I pretty much enjoyed eating this on a spoon, too.

Costco’s AB was more runny but I found it was super easy to coat things like banana slices and freeze them. It was also easier to drizzle this butter over my Banana Oatmeal or spread on toast. Still it’s a bit wet, and significantly more so than traditional (non-natural) peanut butters.

Type 2: Fresh Ground, “thick” Almond Butter

Examples: Fresh Market, Whole Foods

Upon discovering this type of almond butter, all other butters paled in comparison. This butter is fresh ground from a machine at the time you buy it. It’s thick and creamy, but not “wet.” This works well in my Banana Oatmeal recipe, but it comes out in dollops instead of drizzles. I find that I eat this with a spoon accompanying my sliced apples, but not exactly on my apples. But who is keeping track?

This would not necessarily spread easily on toast, but it could be done.

What’s the verdict?

Honestly, I keep both in my house. I feel like each has it’s own properties and uses. Frankly, I think the jarred version is larger and more cost-effective (at Costco) – plus is lasts longer. The fresh is more like eating almonds but in paste form. It’s slightly more expensive but it’s well worth the additional cost.

Either way, if you’ve only tried the “wet” almond butter, don’t make your decision yet. Give the other option an equal try and see what you think!



Coconut Pancakes

I love pancakes. Probably one of my favorite breakfast treats and definitely the thing I miss the most since going Paleo. I got ambitious in searching for a replacement and found these coconut pancakes. The coconut flour is sweet and provides a Coconut flour pancakessimilar mouth feel for pancakes. Cooking and preparation is easy, but flipping these was much more tricky than your traditional flour pancakes!


  • 4 Eggs
  • 3 Tablespoons Coconut Flour
  • Coconut Oil


Whisk eggs in a large bowl, then mix in the coconut flour. Stir until smooth.

Heat a large pan (or I used an electric griddle), and drop in some coconut oil to the pan.

Pour small pancakes directly onto the melted coconut oil. Keep these on the small side as flipping is tough!

Let cook until side is browned, this takes a bit longer than traditional pancakes, flip and cook through.

Serve with grass fed butter and maple syrup and enjoy!


Quick Paleo English Muffins

Paleo English Muffins | Busy B CooksI need some bread. Or something similar to it. I could not believe how this recipe came together so easily. It’s deceptively similar to bread, and totally worth it. I plan to make several and freeze them!


  • 1 Egg, beaten
  • 1 Tbsp Almond Milk
  • 1 Tbsp Coconut Flour
  • ½ Tbsp Coconut Oil, melted
  • ⅛ Tsp Baking Soda mixed with ¼ Tsp Apple Cider Vinegar in separate small bowl
  • ¼ Tsp Honey
  • 1 Pinch Sea Salt


Melt the oil in a round, glass or ceramic ramekin.

Add the egg, almond milk, coconut flour, honey and salt to the ramekin and stir until smooth. Next add the baking soda- cider vinegar mixture to the ramekin, and stir in well. Make sure you scrap the sides and stir until clumps are gone.

In microwave cook for 1 1/2 minutes.

Using a knife slide around the bowl (if necessary) to loosen from ramekin. When cooled (enough to handle) remove from bowl and cut in half.

Important step here – next toast in a buttered or oiled pan, until lightly browned on each side.

Serve however you like and enjoy!


One Pan Chicken and Potatoes

One Pan Chicken

I’m a big fan of the “one-pot/pan” dishes. The meals typically come together quickly and clean up is a snap. With Paleo cooking, I have discovered I use so many utensils and what not to cook. This meal is a refreshing change from the multi-pot meals!


  • 8 chicken thighs
  • 6-8 mixed potatoes, cut into quarters or halves (I used Trader Joe’s mixed white, red and purple potatoes)
  • 1 cup baby carrots
  • 1/2 onion, cut in quarters
  • 5 garlic cloves, whole
  • Kosher salt
  • Black ground pepper
  • 2 tsp ground pepper
  • ½ tsp paprika (optional)
  • Olive oil


Preheat oven to 375°. Using a 9″x13″ glass casserole dish, grease with olive oil or coconut oil.

Add chicken, potatoes, carrots, onion & garlic to the casserole dish. Season with salt, pepper and paprika. Drizzle with olive oil then toss everything to coat.

Bake for 1 hour 20 minutes, or until the chicken is done. Serve immediately and enjoy!



Recipe Source: Let the Baking Begin

Chicken Sausage with Apples, Peppers and Onions

This is a quick and easy Paleo dinner for a weeknight. #paleo #whole30 #quickdinner

I understand that sausage is really the grey area when it comes to Paleo meals. But it’s certainly a nice change up in the menu. Adellis Apple Chicken Sausages are fairly inexpensive in bulk at Costco.

I sort of winged this recipe, but it turned out great! Most of my recipes are designed for two people with leftovers for at least one (sometimes two meals). This was a two person with 1 leftover meal.


  • 1 Package of Adellis Chicken Sausage Apple
  • 1/2 Medium Onion, slices
  • 1/2 Green Pepper, slices
  • 1 Medium Apple, cut into slices
  • 1 Tbsp Olive Oil
  • Salt
  • Pepper


Cut the sausage into coins, and prepare the vegetables for cooking.

In a large pan, add olive oil and heat over medium-high heat. Add the onions and peppers and cook until soft, about 5 minutes. Add the sausage and cook until browned.

Finally, add the apples and cook together until soft about 5 minutes. Season with salt and pepper and serve!



Paleo Coconut Chicken Tenders

Coconut Chicken Tenders | Busy B CooksPrior to my Whole30, I was iffy about coconut. I just had different memories of coconut in sweets, desserts, foods, etc. But personally, I was blah about it.

A few fellow colleagues encouraged me to try coconut half way through my 30, since my sweet tooth had been “reset.” It was likely coconut would be a treat. They. Were. RIGHT!

I’m kind of in love with coconut.


  • 2 chicken breasts
  • 1/2 cup coconut flour
  • 1 cup shredded coconut
  • 2 eggs, whisked
  • Coconut oil
  • Salt
  • Pepper


Preheat the oven to 400°

Slice the chicken breasts into tenders season both sides with salt and pepper.

Prepare a baking sheet, line with foil and grease with coconut oil so the tenders do not stick.

Put coconut flour, eggs and shredded coconut into three separate bowls.

Dip a chicken tender in the coconut flour and cover on all sides. Shake off the excess and next dip into the egg wash. Allow the wash to drip off, then roll the tender in coconut shreds. Situate the tenders on the baking sheet.

Bake for 20-25 minutes, or until chicken is cooked and coconut is slightly toasted. Flip the tenders halfway through the cooking process to ensure even crunch!



Balsamic-Thyme Chicken with Roasted Asparagus

Balsamic Thyme MarinadeThis recipe is part of my 21 Paleo Marinades. It’s quite a flavorful chicken marinade and very accessible. That is something I look for in my marinades.

I’ll admit, I have a stocked spice cabinet and pantry. But I’m still not into the crazy off-the-wall ingredients, which require six trips to the store.


  • 2 chicken breasts
  • 3 Tbsp Balsamic
  • 6 cloves of garlic
  • 1 1/2 Tbsp Dijon
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp dried thyme


In a small bowl, combine the ingredients. Place chicken breasts in large storage bag and pour marinade over chicken.

Marinate for 30 minutes to 4 hours. (I marinated in only 30 minutes and there was a ton of flavor!)

Bake at 400° for 30 minutes or grill to done. Serve with roasted vegetables, such as asparagus.



Zoodles and Avocado Cream Sauce with Chicken and Bacon

Avocado Cream Sauce over Zoodles | Busy B Cooks

A friend turned me on to the Vegetti and zoodles. I’m kind of impressed with zucchini noodles. In the past, I have tried replacement pasta options. But my issue was just that, I was looking for a replacement for pasta. Nothing is going to replace pasta.

However, in it’s own right Spaghetti Squash and Zucchini Noodles (Zoodles) are great! Just don’t think you’re replacing something. Enjoy the noodles for their own characteristics, respectively.

This Avocado Cream Sauce is amazing. I was skeptical. I am no longer skeptical. I’m a fan.


  • 3 medium zucchini, peeled and “zoodled”
  • 2 avocados
  • 2 Tbsp lemon juice
  • 2 garlic cloves
  • 4-5 basil leaves (depending on preference)
  • 1/3 cup + 1 Tbsp olive oil
  • 1 chicken breast, cooked
  • 4 slices of bacon, cooked
  • Salt
  • Pepper


Peel and prepare the zucchini using your choice of spiralizer (I use the Vegetti).

Using a large food processor, combine the avocado, lemon juice, garlic, and basil. Process until blended about 2 minutes. While the processor is running, slowly stream the olive oil so it emulsifies. This should take another 2 minutes. (This makes enough to serve 4 people, but the noodles, chicken and bacon are for 2 servings. The sauce will not keep overnight, so you can adjust accordingly.)

In a large pan, add the tablespoon of olive oil and heat over medium heat. Add the zucchini noodles to the pan and saute for 4-5 minutes. Season with salt and pepper. (You don’t want the zoodles to lose the crunch, but they should be cooked.)

Plate in a shallow bowl. Zoodles topped with chicken, next dollop a generous amount of avocado cream sauce, and finish with bacon pieces.



Recipe Source: Damn Delicious

The prepared pantry for Paleo Marinades

As a reference guide to my 21 Paleo Marinades, Rubs and Seasonings, here is a simple list format to have a Spice Stocked Pantrystocked pantry. With this list, you’ll be able to put together any of the marinades or rubs in my post!

  • Oils:
    • Olive Oil
    • Coconut oil
    • Sesame oil
  • Spices:
    • Cayenne Pepper
    • Chili powder
    • Chipotle chili powder
    • Cumin
    • Garlic
    • Garlic, minced
    • Garlic powder
    • Garlic Salt
    • Ginger root
    • Onion powder
    • Oregano
    • Paprika
    • Pepper
    • Red pepper flakes
    • Salt
    • Sesame seeds
    • Thyme
  • Fresh:
    • Cilantro
    • Parsley
  • Pantry Items:
    • Ghee
    • Raw Honey
    • Maple Syrup
    • Coconut Aminos, Soy Sauce Alternative
    • Worcestershire (compliant)
    • White Vinegar
    • Balsamic Vinegar
    • Apple Cider Vinegar
    • Lemon Juice
    • Lime Juice
  • Refrigerated:
    • Dijon Mustard
    • Sriracha
    • Frank’s Red Hot Sauce
  • Produce/Other:
    • Oranges
    • Lemons
    • Limes
    • Onion
    • Can Pineapple Chunks

21 Paleo Marinades, Rubs and Seasonings

21 Paleo Marinades and RubsAs I’m planning meals, I’m always looking for Paleo marinades and rubs. Ideally, I wanted a list to come back to time and again saying, “we are having chicken, we need a marinade…” BOOM. This list.

These are fairly universal, so you can experiment with chicken, pork and beef – some seafood too. The majority of these are Whole30 complaint as well, except those with honey! I’m working my way through the list myself and will add pictures.

1. Lemon Pepper Chicken

  • 1 cup olive oil
  • 2/3 cup lemon juice
  • 2 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 medium onion diced

2. Hawaiian Baked Chicken with Pineapple Topping

  • 1 – 20oz can Pineapple chunks (juice reserved)
  • 3 cloves garlic
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1/8 tsp paprika
  • salt
  • pepper

Pineapple Topping

  • 2 Tbsp Ghee
  • 1 Tbsp Dijon
  • 1 Tbsp Honey (not on Whole30)
  • Reserved Pineapple Juice

3. “Soy” Lime Garlic

  • 3 garlic cloves
  • 3 Tbsp lime juice
  • 3 Tbsp soy alternative, i.e. coconut aminos
  • 1 Tbsp complaint Worcestershire
  • 2 Tbsp olive oil

 4. Finger-licking Chicken Marinade

  • 1 cup olive oil
  • 1/2 cup white vinegar
  • 2 Tbsp Paleo mayonnaise
  • 3 Tbsp Complaint Worcestershire
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Salt
  • 1 Tbsp Pepper (personally, I’ll cut this is 1/2)
  • 2 Tbsp Dried Thyme
  • 1 Tbsp Garlic Salt

5. Paleo Sweet Garlic Chicken

  • 8 cloves of garlic
  • 8 Tbsp raw honey
  • 1 cup olive oilBalsamic Thyme Marinade
  • 1 Tbsp parsley, chopped
  • 1/4 tsp crushed red pepper flakes
  • Salt
  • Pepper

6. Balsamic, Dijon and Thyme Marinade (Chicken or Pork) 

  • 3 Tbsp Balsamic
  • 6 cloves of garlic
  • 1 1/2 Tbsp Dijon
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp dried thyme

7. Backyard Chicken MarinadeBackyard Chicken Marinade

  • 1 1/2 Tbsp garlic, minced
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup raw honey
  • 3 Tbsp Dijon
  • 1/4 cup Apple Cider Vinegar
  • 1/3 cup Lemon Juice
    • Combine all ingredients and marinate chicken in 1/2 of marinade. Warm remaining 1/2 of marinade on stove and pour over chicken to serve.

8. Honey Sriracha

  • 1/2 cup Sriracha
  • 1/4 cup Coconut Aminos
  • 2 Tbsp raw honey
  • 2 tsp ginger root, grated
  • pinch of salt

9. Cilantro-Sesame Chicken

  • 3 cloves of garlic
  • 1/3 cup sesame oil
  • 1/3 cup cilantro, chopped
  • 1 tsp raw honey
  • 1 inch chunk of ginger, peeled and grated
  • 2 tsp, sesame seeds (optional)

10. Sriracha Lime Chicken (over salad greens) with Lime Vinaigrette 

  • 3 Tbsp Sriracha
  • 1 lime juiced
  • Salt
  • Pepper

Lime Vinaigrette

  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 limes juiced
  • 2 tsp raw honey
  • pinch of salt

11. Honey Balsamic

  • 1/4 cup Balsamic Vinegar
  • 1 clove of garlic
  • 1 Tbsp olive oil
  • 3 Tbsp raw honey
  • Salt
  • Pepper
    • Combine above ingredients for marinade. Cook chicken in pan with an additional Tbsp of olive oil.
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp GheeSouthwest Marinated Pork
    • Combine Balsamic and Ghee to toss the chicken in before serving

12. Southwest Marinade/Rub (Chicken and Pork)

  • 1/2 cup lemon juice
  • 1 Tbsp paprika
  • 1 Tbsp oregano
  • 1 Tbsp cilantro, chopped
  • 1 tsp garlic salt
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup butter, or Ghee
    • Whisk all ingredients together, reserve 1/2 cup for basting.

13. Kickin’ Chicken Marinade (chicken, pork or shrimp)Kickin' Chicken

  • 1 cup Frank’s Red Hot Sauce
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 cloves of garlic

14. Cilantro Lime Chicken

  • 3 Tbsp cilantro, chopped
  • 2 limes, juice and zest (or 4 Tbsp)
  • 1 lime sliced
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • Pinch of cayenne pepper

15. Jalapeno-Lime (chicken wings)

  • 2 jalapeños, deseeded and cut into chunks
  • 1/4 cup coconut oil
  • 2 Tbsp coconut aminos
  • 4 cloves of garlic, peeled
  • 1 tsp cumin
  • Lime, juced
  • 1/2 cup fresh cilantro
    • Combine all ingredients in food processor. Use to marinate 2 lbs of chicken wings or other chicken cuts.

16. Orange and Honey Beef Kebabs

  • 1/2 Orange, juiced
  • 1/2 Onion, grated
  • 1 tsp oregano (basil)
  • 1 Tbsp honey
  • 1 Tbsp olive oil
    • Combine all ingredients to marinate. Thread meat on kebab skewers and grill. Or place in freezer bags to use later.

17. Dijon-Maple Chicken

  • 1/2 cup Dijon
  • 1/4 cup Maple Syrup
  • 1 Tbsp red wine vinegar
  • Salt
  • Pepper
    • Combine ingredients and marinate chicken. After cooking, garnish with some fresh chopped rosemary.

18. Chili-Lime Rub 

  • 1 Tbsp olive oil
  • 1 tsp chili powder
  • 1/2 chipotle chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper
  • 1 Lime, juice and zest
    • Combine all ingredients in large storage bag. Let marinate and bake or grill.

19. Garlic- Balsamic Crusted Pork

  • 8 cloves of garlic
  • 3 Tbsp balsamic
  • 3 tsp salt
  • 2 tsp pepper
  • 3 Tbsp olive oil

20. Coconut Oil Chicken Glaze

  • 1/2 cup coconut oil
  • 1/2 cup lemon juice
  • 1/4 cup water
  • 1 tsp paprika
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp raw honey
  • 1 Tbsp minced onion
    • Whisk ingredients and pour over chicken then grill.

21. Dry Rub (London Broil)Dry Rub London Broil

  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin

I am enjoying working through the list. Hopefully, you do too. Let me know which marinades and rubs are your favorite!