DeliciousLea recipes may take a little more time and effort but they are totally worth it! For when you feel like indulging take a look at these.







So I first want to apologize for the delay in post/lack of post last week. I started a new job and it has been a crazy adjustment, exhausting and exciting all at the same time….

In honor of my new job I decided to indulge and make one of my favorite breakfasts, well not only a breakfast but a meal. Actually it’s not even a meal, but I treat it like one. Ladies and gentlemen today we’re talking about the ever so delightful hollandaise sauce.

I do feel the need to warn you all of the greatness that is hollandaise. This sauce is extremely addictive and although it is technically slow carb and more or less paleo approved I would not recommend eating it everyday if you’re trying to stay on a healthy lifestyle track. Also this will be my first strictly “DeliciousLea” recipe so get ready for a little bit of a challenge when cooking this week! It took me a few tries to get this just right so don’t worry about messing up because half of the fun in the kitchen is the experiment.

Hollandaise Sauce

4 Egg Yolks / 1 Stick of Unsalted Melted Butter / 1 Tbsp Lemon Juice / Pinch of Cayenne Pepper


-In a bowl combine egg yolks and lemon juice by whisking vigorously.
-Add a little water into your pot and let it simmer. I suggest bringing to a boil and then turning the heat down. If the heat is too high you’ll make scrambled eggs. So keep it low.
-Place your butter/lemon bowl on top of the SIMMERING pot. Whisk in the melted butter. DO NO STOP WHISKING! Or it will turn into scrambled eggs.

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-Once mixed…remove from heat but keep whisking! Add the Cayenne pepper and a splash of the boiling water. This will thin the mix as well as give it the lovely yellow color.
-Serve while hot! On poached eggs, grilled asparagus, with an artichoke etc. the possibilities are endless 🙂

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I don’t know about you, but I am stoked that football season is finally here again! It is the best time of year when the leaves start to change color, the days get a little colder and shorter and those beautiful boys suit up and hit each other on that 100 yard astro turf field! Now if you’re like me, one of the best parts of football season is having people over to watch the game, or if you’re lucky enough, going to the game and tailgating!!! So to prepare for this glorious season of football I’m kicking off the fall with a crock pot chili! It’s completely paleo, gluten free, and slow-carb friendly and FULL of fabulous fall flavor. So turn on your crock-pot and turn up the TV cause it’s game time!

photo 2 photo 3 uncooked chili

Crock Pot Chili

Cook Time: 2-6hrs / Prep Time: 15 mins / Yields: 8 Servings

2lbs Ground Beef / 1 Large Yellow Onion / 2 Tablespoons minced garlic / 1 Tablespoon Olive Oil / 1 Can Black Beans / 1 Can Pinto Beans / 1 Can Red Kidney Beans / ½ Can Tomato Paste / 1 Can Diced Tomatoes / ½ can chili tomato sauce / 1 Can Beef Broth (or 1 tablespoon beef bullion) / 1-2 Teaspoons Paprika / 2 Teaspoons Salt / 2 Teaspoons Pepper / 1-2 Teaspoons Cheyenne / 2 Teaspoons Garlic SaltCrushed Red Pepper

Combine all ingredients in the crock-pot, starting with the olive oil, defrosted meat, onion and garlic. Remember that I mostly cook to taste so the seasoning measurements are more guidelines. Add crushed red pepper, and/or cheese, and/or onion to the top and serve!

Pinto Beans 2  Spicy Tomato Sauce Kidney Beans 2 Black Beans



Chicken, Arugula, Sun-dried Tomato Salad

Chicken / Arugula / Spinach / Mushroom / Red Onion / Sun Dried Tomato / Olive Oil / Balsamic Vinegar / Sea Salt / Black Pepper

Last night, after a long work out, I got home and was starving but too tired to really cook anything before going to bed. Since my desire to eat tends to out weigh my desire to sleep (most of the time) I threw together a salad and was pleasantly surprised with the result. This salad is great for lunches or dinners and is kicking off a recipe subject I’m calling “How to Impress Your Friends Without Really Trying” So take this, make it and enjoy these simple, delicious, and nutritious ingredients in salad form.

Best part about this salad: the portion size can easily go from 1 to 100 (I don’t know how many of you are actually needing recipes for 100 people, but you get my point)

1 Cup of cooked chicken (I used pre made crock pot chicken)

2 Cups of Arugula

1 Cup of Spinach

¾ Cup Mushrooms (I used pre-cut crimini mushrooms from Trader Joes)

¼ Cup Sun Dried Tomatoes

1 Small Red Onion

Sautee ½ of your red onion, all of your mushrooms and all of the sun dried tomatoes in a pan with two turns of olive oil (2 Tablespoons for you sticklers about measurements)

Wash the Spinach and Arugula, if you didn’t buy pre washed that is, and put it in a bowl.

Add your cooked veggies, pre-cooked chicken (I kept mine cold), and raw red onion to the Arugula mix

Top Off your salad with some olive oil, balsamic, sea salt, and black pepper.

EAT IT and enjoy your impressive, yet easy salad.


  • Great additions to this salad would be feta cheese, or gorgonzola cheese, or goat cheese (however any or all of these no longer make it paleo/slow carb approved)
  • Or take this and turn it into a Greek/Mediterranean inspired salad by adding Kalamata Olives and Pepperoncini

mushrooms sun dried tomatoes red onions




Chicken– appx 2-3 breasts cooked and shredded

Coconut milk – 1 can

Bell peppers – a mix of yellow, red, and orange

Onion – 1 medium yellow diced

Bamboo Shoots – 5 oz (1 can)

Garlic – 1 tablespoon

Basil – ¼ cup chopped

Curry powder – 1 tablespoon (to taste)

Sirracha – 2-3 tablespoons

Thai chili paste – 3 teaspoons

Salt – to taste

Olive oil – 1-2 turns in the pan

Cook time: 20mins

Serving size: 2-4

Heat a large saucepan with the olive oil. Once hot add the onions, garlic and bell peppers and curry powder. Cook until the onions are translucent and the bell peppers are soft. Add the sirracha, chili paste, chicken and half of the basil. Allow all of the flavors to combine and enjoy how good it smells! (For those of you that need structure this is about 5 minutes J) Slowly add the coconut milk stirring it into the chicken and veggies. Let the milk simmer and add salt to taste along with any extra heat (i.e red chili flakes) as well as the rest of the basil. Serve and inhale carefully as it will be hot, and burn your tongue

Mmmmm Delicious!

i <3 curry Bell Peppers Basilshredded CP chicken

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