Pepperoni and Eggplant Mini Pizzas


This is a fun and easy Primal transformation type recipe to help you enjoy a food everyone loves… Pizza!!! The grain free crusty coating on the eggplant feeds your palette a familiar texture that is synonymous with pizza. Though cheese in itself is not usually a recognized paleo food; an aged, raw, unpasteurized organic white cheddar is a traditional ancestral whole food that has a full complement of enzymes and is more easily digested than cheese made from pasteurized milk, and is much more similar to food used by our ancestors.

This is a recipe that deemed blog worthy on its first try, its fun to eat, and kids would love it. It’s a great starter recipe to a grain free lifestyle and the pizza “dough” is not complicated to work with. Additional toppings may be added to suit your taste and pizza preferances.

Servings: 4


  • 4 small eggplants
  • 200 gram aged cheddar cheese
  • 30 grams of aged Parmesan cheese
  • 1 medium stick of pepperoni
  • 1 jar of spaghetti sauce preferably containing no vegetable oils or added sugars. (Extra Virgin Olive oil is ok)
  • 1 free range pastured egg
  • 5 tablespoons of ghee or clarified butter

For the dry mix:

  • 1/2 cup coconut flour
  • 1/4 cup tapioca starch,
  • 1 teaspoon of dried oregano,
  • 1 teaspoon of pepper
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of thyme
  • 1/2 teaspoon of dried parsley

Slice eggplant into 1/3 inch thick discs, lay out on parchment paper and crack a generous amount of salt onto eggplant.


Let sweat for 30 minutes. The salt will suck the moisture out of the eggplant, and you will see it bead on the top of them.


Rinse eggplant well in a large bowl of filtered water to remove the salt. Remove eggplant and pat dry with a towel

Beat egg in a mixing bowl.

Mix together in a 2nd mixing bowl the coconut flour, tapioca starch, pepper, garlic, and dried herbs.
Dip each eggplant round into egg, and then coat with dry mix and set aside.


In a large pan, melt 2 tablespoons of butter on medium low.
Place coated eggplant rounds in a 12 inch skillet starting with large pieces first. By the time the pan is full you can flip the eggplant over beginning with the first. Once all are flipped set aside onto a broil pan. Repeat process including the 2 tablespoons of butter in the pan until eggplant are all lightly fried.


Brush spaghetti sauce onto eggplant in 2 layers (they will soak it up quickly).

Top with pepperoni slices.
Top with aged cheddar and Parmesan cheese.

Place under the broiler with the oven door open until cheese is melted.


If making a smaller batch for 2, you can keep the eggplant rounds once flipped in the skillet (if oven safe), add toppings and then place under the broiler for less dishes and a quicker cleanup.


Dear Rosemary Roast Chicken

Here is a chicken recipe that will give you a tender, juicy, fall of the bone kind of chicken.

Cooking with a slow cooker is one of the easiest ways to have a healthy, deliciously well prepared meal ready for you when you get home after a long day. Slow cooking the meat improves the digestibility and avoids any possible charring. Charring can oxidize compounds in the meat and can be potentially carcinogenic.

When I cook I prefer to use simple ingredients in their original form; the less processing the better! You can use when you have, but the closer it is to fresh the more healthy it is, and the better it will taste. We are lucky to have a small herb garden in the back yard, so I went out and grabbed some fresh sprigs of rosemary and purple sage leaves. Rosemary is a favourite of mine when roasting meat whether chicken or red meat. My blog post title is a reference to a favourite Foo Fighters song of mine if you are also a fan.

So prepping this first thing in the morning only takes a few minutes and keeps you anticipating that home cooked smell when you open your door after your day is finished.


One whole naturally raised chicken.
3/4 cup organic vegetable broth (or chicken broth)
1/4 cup white wine or apple cider vinegar
3-5 cloves (depending on size) of garlic. Pressed and chopped.
2 chopped shallots
2 sprigs of Rosemary
3 sage leaves. I used purple sage.
Sea salt


Place chicken in slowcooker, wings facing up.
Poor broth and wine over top of chicken.
Throw chopped shallots and crushed garlic inside pot randomly.
Place Rosemary sprigs and leaves on chicken.
Crack Himalayan or sea salt and pepper on chicken.
Cover and let it be for 6 hours on low.

Once finished you can remove all the meat and leave the remains in the slow cooker to use if you would like to make chicken broth.