Author Archives for sdhorrell

About sdhorrell

Hello everyone! I am a twenty-nine year old active, busy, female who loves to cook, run, and live life to the fullest! This picture is not fancy, it is simply of me in January with no makeup or touch ups. I want to show you how healthy and beautiful I feel on the inside, which radiates on the outside! Why smother that with makeup! I am currently finishing my graduate degree in clinical mental health counseling. I have a bachelor’s degree in Psychology and Biology, and love to use my knowledge to experiment in the kitchen with recipes used to heal my body and mind from the stresses of everyday life. I also am lactose intolerant, and previously suffered from Celiac and IBS symptoms. I say previously, because those symptoms have vanished. After my Celiac diagnosis a year ago, I have followed a Paleo diet and have healed my body in more ways than you can imagine. I have a passion for helping others and hope my recipes can reach those who suffer from food allergies or simply want to live a healthier life! P.S.-Did I mention that my husband as of May 16, 2015 (we are engaged and have lived together for years) is finishing his second year of law school, I am finishing my second year of graduate school, I work out every day, and I also work to help pay the bills! Needless to say, I am BUSY, and therefore my recipes are EASY and are often made in bulk!

Paleo Spiced Salmon Rub

Paleo Spicy Salmon Rub:

(Serves 2)

-This is a GREAT and easy salmon recipe that only takes minutes to cook and prepare. The flavor is amazing. The fish can be served alone with vegetables on the side or over a salad. Enjoy!


-2 salmon filets

-1 Tbsp. organic virgin olive oil

For Rub:

-4 Tbsp. coconut sugar

-2 Tbsp. organic paprika (smoked paprika preferred)

-2 tsp. Himalayan Sea Salt finely ground

-1 ½ tsp. organic black pepper

-1 ½ tsp organic thyme

-pinch of organic ground cumin

-pinch of organic cayenne pepper


  1. Heat a skillet on medium to high heat and add your olive oil.
  2. Make your spice rub and mix well.
  3. Coat your salmon filets in the spice rub and place on the hot skillet.
  4. Cook 2 minutes per side until the salmon flakes with a fork and place on a serving dish to cool.

Paleo Fried Green Tomatoes

Paleo Fried Green Tomatoes:

(Serves 3 as a side dish)

*I went to the Farmer’s Market this past weekend (one of my favorite Saturday morning activities when I have the time) and loved being around all of the beautiful fresh produce and taking mental pictures for recipe ideas. As you know, in late July and early August, tomatoes are amazing this time of year. When I came across green tomatoes, I thought, Sara Darby, you are a Southerner and have never had fried green tomatoes. This is a crime. Therefore you need to buy and make some…paleo of course. I did and I totally understand what the hype is about them! They are delicious!!!! For breakfast, lunch, side at dinner, they are better than I ever thought they would be! Check out my awesome paleo version below and enjoy!!!


-3 medium fresh green tomatoes (sliced into ¼ inch thick slices)

-2 beaten eggs

-½ cup olive oil

-1 1/2 cups almond flour

-2 tsp ground Himalayan sea salt

-2 tsp ground black pepper

-1 tsp ground white pepper

-1 tsp ground cayenne pepper

-2 tsp. paprika

-2 tsp. dried basil

-2 tsp. garlic powder

-1 ½ tsp. ground cinnamon (*optional but highly recommended…trust me, the addition of this and the nutmeg is SO GOOD)

-1 ½ tsp. ground nutmeg (*optional if you add the cinnamon, and highly recommended)


  1. Cut your tomatoes into ¼ inch slices and set aside.
  2. Set out a plate and cover with several paper towels (you will place your finished fried tomatoes on this paper towel-lined plate as soon as they are finished to soak up a little of the oil).
  3. In a large, wide bowl mix all your dry ingredients well.
  4. In a separate bowl beat you eggs until smooth and frothy.
  5. Place a cast iron skillet on the burner and pour in enough olive oil to coat the bottom of the pan. Turn the heat up to medium-high and heat your oil.
  6. Take each tomato slice and first coat in the egg, then coat in the dry mixture, and place in the pan to fry for 2 to 3 minutes per side. Place on the paper towel lined plate when finished.
  7. Serve warm and enjoy feeling like a healthy version of a true southerner!

Paleo Shaved Brussel Sprouts with Golden Raisins

Paleo Shaved Brussel Sprouts with Golden Raisins:

(Serves 4 as side dishes)

*I honestly wish I could take credit for the idea of the golden raisins with the pan seared brussel sprouts, but I can’t. I drove home to be with my Dad this past weekend and had the best Daddy daughter weekend possible! It was just the two of us all weekend with my Mom out of town, and we had a blast. I am his twin and such a Daddy’s girl! Anyway, one of the many awesome meals we ate was at the country club, where they had these awesome brussel sprouts with golden raisins. We even ordered a second serving before dessert. Now that I am back at home, and hundreds of miles from the club, I recreated this recipe based on taste memory and they turned out just as good! This can be served as a side dish or even to eat a big bowl of by itself! Enjoy!


-Coconut Oil nonstick cooking spray (Trader Joes, again, has a great one…other nonstick sprays will work as well)

-2 ½ cups (20oz.) shaved brussel sprouts

*Trader Joes now has bagged, organic, shaved, brussel sprouts….so awesome. If you don’t have a Trader Joes, simply wash and cut the stems off your brussel sprouts and place in a food processor and chop until the consistency of shaved/finely chopped brussel sprouts.

-4 Tbsp. sweet almond oil (found at Publix)

-2 Tbsp. honey

-3 to 4 tsp. salt (plus more to taste)

-2 tsp. black pepper (plus more to taste)

-1/2 cup organic golden raisins (found at Trader Joes for REALLY cheap…like less than $3.00 per cup!)

-1/2 cup water


  1. Spray a large skillet with nonstick spray. Place on the burner over medium-high heat and add the almond oil. Heat the oil for a minute and add the shaved brussels.
  2. Stir the brussels with the sweet almond oil until coated. Add your raisins once your brussels are about half way to lightly brown. Mix raisins and brussels, and cook until slightly golden.
  3. Mix in honey, salt, and pepper to taste and stir. Let cook for one minute and then add ½ cup water. Cover and let steam for another 3 to 4 minutes until tender.
  4. Serve warm and enjoy!

Cucumber, Watermelon, and Mint Gazpacho

Cucumber, Watermelon, and Mint Summer Gazpacho:

(Makes about 6 cups/servings)

*I actually made this recipe accidently in the kitchen. I wanted to make a salad, but had no salad greens. All I had was cucumber and watermelon. After throwing these ingredients below together, and letting it sit overnight, the end result was a super refreshing summer gazpacho soup! Awesome!


-5 to 6 cups seedless watermelon sliced into small cubes

– 4 large peeled and sprialized organic cucumbers (can also be sliced into small cubes or quarters instead to spiralized)

-1/4 cup red wine vinegar

-2 Tbsp. honey (plus a little extra to drizzle on top)

-2 tsp. ground Himalayan sea salt

-1 tablespoon chopped, fresh mint leaves (I only had dried mint at the time, but that worked as well)

1 Tbsp. black sesame seeds


  1. Peel and chop or spiralize your cucumber into a large Tupperware container. Then add your chopped watermelon (letting all of the watermelon juice possible fall into the bowl).
  2. In a separate, small bowl add the red wine vinegar, 2 Tbsp. honey, and sea salt. Mix well and pour over your cucumber and watermelon.
  3. Add the mint and sesame seeds to the Tupperware and incorporate throughout your other ingredients, tossing with tongs (especially if the cucumber is spiralized).
  4. Once all of your ingredients are evenly distributed throughout, drizzle a little extra honey across the top surface of your mixture.
  5. Cover and place in the fridge overnight. The next day, all of the juices from the cucumber and watermelon will have formed the delicious broth of your gazpacho with the cucumber and watermelon pieces swimming in the delicious liquid.
  6. Serve chilled in small bowls. Enjoy!



Paleo Shrimp and Grits

Cauliflower Grits and Shrimp:

(Serves 3) (Total Prep/Cook Time: 40 minutes)

*Want classic southern style shrimp and grits that are Paleo and of course healthy! Here you go, guilt free…you’re welcome!



-3 cups riced organic cauliflower florets

-2 to 3 slices all natural gluten free turkey bacon (I prefer Applegate Farms brand)

-1 Tbsp. olive oil

-1/2 yellow onion

-1/4 tsp. garlic powder

-sea salt and pepper to taste

-2 cups all natural low sodium chicken broth (I prefer Pacific Organic brand)

-1 ¼ cups almond flour

-All natural olive oil nonstick spray (Pam brand has one! Found at Publix!)


-1 pound peeled, deveined, and tails removed medium shrimp

-2 Tbsp. organic minced garlic

-1 Tbsp. olive oil

-All natural olive oil nonstick spray (see note above)

-1/2 fresh squeezed lemon juice

-1/2 tsp. sea salt

-1/2 tsp. onion powder

-1 1/2 tsp. paprika

-1/2 tsp. Cayenne

-1/2 tsp. dried thyme

-1/8 tsp. crushed red pepper flakes

-dried parsley and crumbled bacon to top at the end when plating!



  1. Chop your cauliflower into pieces and pulse in your food processor 1 cup at a time until it is the consistency of rice. Set aside.
  2. Spray a medium saucepan with nonstick spray and add your olive oil. Heat over medium to high heat and add your bacon until cooked through. Remove bacon and place aside. Add your chopped onion and cook for 2 to 3 minutes. Then add your cauliflower and chicken broth on high heat until boiling. Add your almond flour, garlic powder, salt, and pepper and stir to combine. Turn down to low heat, cover, and simmer 15 minutes, stirring every 5 minutes.


  1. Spray a medium saucepan with nonstick spray and add your olive oil over medium to high heat. Add your garlic, shrimp, and seasonings, and cook until shrimp are pink and cooked through stirring throughout.
  2. Squeeze your fresh lemon juice over the shrimp and cook another 2 minutes.


-Place your grits on the bottom of a pasta or shallow serving bowl and top with crumbled bacon. Top with your shrimp and dried parsley. Enjoy!