The Busy Mom's Diet

squash stuffed with pesto chicken

My husband has been begging me for pesto and I saw a pin with a spinach paleo “ravioli” so I put them together, made a few changes and bam dinner was served! Miles loved helping me make the pesto, which continued our baby in the kitchen tradition that you can see here and here.  (Gosh, they grow up too fast!)

Before I go on to the actual recipe, here are 2 tips I have for you:

  • Set your mandolin to a super thing setting.  The thick slices are harder to manipulate. (I used this mandolin)
  • Buy the biggest zucchini and yellow squash that you can get your hands on.  It will make this a lot less time consuming.

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Pesto Chicken Wrapped in Zucchini {Paleo Recipe}
Recipe Type: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • Pesto:
  • ⅔ cup extra virgin olive oil
  • 2 cloves garlic
  • 2 cups fresh basil leaves
  • ¼ cup pine nuts
  • Kosher Salt and Pepper to taste
  • Other ingredients
  • 1-2 lb ground chicken
  • Garlic Herb Seasoning Blend
  • 4-8 large zucchini/yellow squash
  1. Blend all of the pesto ingredients together until fully incorporated.
  2. Cook the ground chicken in a large pan with garlic herb blend, salt, and pepper to taste. Cook completely with your choice of fat (Olive Oil, Coconut Oil, Bacon Fat, etc)
  3. While the chicken is cooking, use a mandolin to slice the zucchini and squash into long thin slices.
  4. When the chicken is cooked, combine with pesto and scoop into zucchini/squash that are set out in cross shapes (see picture above).
  5. Fold up the zucchini/squash and secure with tooth picks.
  6. Pan fry in your choice of fat/oil.


Hope you are having a wonderful weekend!


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Paleo Pasta-less Crockpot Minestrone Type Soup

by Emily on September 29, 2013

Paleo Minestrone

This is seriously my favorite paleo recipe to date.  It is ridiculously easy, hearty, and loved by the whole family.  It is perfect for those fall days when the weather gets cooler and the schedule gets tighter!  I hesitate to call is minestrone, but whatever it is, it is bomb!  It also makes for a hearty left-over lunch.  Hope you enjoy!

PS If you were wondering why I have not been posting as frequently as before, it is partly due to my crazy busy schedule, and partly due to haters that get me down.  But we all know that haters gonna hate, so I might as well just do my thing right?

Paleo Minestrone
Recipe Type: Crockpot
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1-2 Diced Sweet Potatoes (I don't peel them)
  • 1 cup chopped carrot (I use baby carrots so I don't have to peel them)
  • 2-3 chopped celery stalks
  • 2 chopped zucchinis or yellow squash
  • ½ cup diced onions and shallot (I buy a pre-diced mix and throw in a handful)
  • 2 cloves minced garlic
  • 28 oz box of chicken, veggie, or beef broth
  • 28 oz can of diced tomatoes with juice
  • 1 cup fresh spinach, kale, or other green
  • 3tsp Italian Seasoning
  • ¼ tsp cayenne pepper (This gives it so much flavor! It is my husband's favorite part)
  • Salt and pepper to taste
  • 2 tbsp Olive Oil or other cooking fat
  • 1-2 lb Ground beef (or other ground meat)
  1. Put all of the veggies and seasoning in the crockpot. (I usually do this the night before)
  2. Pour the broth and tomatoes in and cook in a crock pot on low for 8 hours. ( I usually do this in the morning before work)
  3. Before you serve, cook ground beef in the olive oil or other cooking fat with salt and pepper to taste. (I usually do this when I get home from work)
  4. Stir meat into soup and enjoy!


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