The Paleo Kitchen's Honey Mustard Chicken Thighs

Unless you’ve been living underground (like a good cave-person should!), you know that Juli Bauer and George Bryant just released one of the most highly anticipated cookbooks of the summer, The Paleo Kitchen. And if you  know about this extraordinary book, then I’m sure you’ve already scooped up a copy—and helped it debut on the New York Times best sellers list!

It’s difficult for me to be objective about The Paleo Kitchen because I’m pals with George and Juli. In person, they’re exactly how you picture them from their respective blogs: Juli is smart, sassy, and funny, and George is savvy, passionate, and loyal. Together, their Wonder Twin powers activate like nobody’s business, and you can see this in their exceptional cookbook. Its pages are packed with tantalizing recipes, luscious food photography, and a whole mess ’o useful cooking tips. I love their light-hearted, devil-may-care approach to Paleo, showing folks that anyone can be fit and happy without going to extremes. 

While George and Juli are renowned for their Paleo treats (and yes, those are pancakes on the cover of their book), don’t be fooled into thinking that  The Paleo Kitchen is nothing but desserts and grain-free baked goods. Inside, you’ll discover a healthy balance of savory and sweet dishes for every occasion. In fact, one of my favorite recipes turns out to be one of the easiest main courses in the book: Honey Mustard Chicken Thighs. I love that can throw this dish together on a busy weeknight with items that are already sitting in my kitchen. Besides: who doesn’t love honey mustard chicken, for cryin’ out loud?

When I told George and Juli how much I wanted to share this super-simple recipe with you, they generously gave me the green light. Ready to get cooking?

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I told you things were going to be changing, and I wasn’t lying. I have goals that I need to meet and eating junk and skipping workouts aren’t going to get me there. Today was the official weigh-in day for the BL challenge at work. 

Confession time. Don’t judge me. I am only human. 

December 1st weigh-in: 177.2 pounds (but I know I’ve seen 174). 
This morning’s weigh-in: 184.8 pounds. 
This afternoon’s weigh-in at work: 191.0 pounds. 

What? I spent the day drinking a crap ton of water in order to “up” my weight a little, but 7 pounds?! Oh well. Just means I need to haul ass and get back on track. That being said, I ran outside!

It’s been weeks since I have done so. I had a horrible headache after work, but I set out to run 2-3 miles. 

3.52 miles / 41:19 minutes / 11:44 pace

BOOYAH. I even got a 6 minute phone call from the boy during that and slowed down/walked. I’m also proud to say that I planned ahead and made my first paleo recipe! 

Crockpot pulled pork chili from

I don’t think I have ever bought a pork roast. Look how silly and weird it looked when I stuffed garlic cloves into it at 7:30am. 

Fast forward 11 hours though and it literally fell apart with no issues. It was time to prep my garnishes and cross my fingers that it wasn’t TOO spicy. Did you read that ingredient list?! Holy hell. I should have flames coming out of my ears, but alas, it was amazing. 

Another confession: I’m not really a fan of avocado unless it’s like… covered by something else. Aka in this chili, or tossed on top of my eggs and mixed up, or on a burger. On toast or something though? No, thank you.

Anyway, YOU NEED TO GO MAKE THIS ASAP. Amy wasn’t lying when she said it’s delicious. I’ll definitely be making it again (but with slightly less hot stuff). Paleo win. 

I’ve been in a mood & food funk for days now. My breakfasts have become increasingly uninspired and my meal portions have grown increasingly increasing…

It seems everyone and their mother’s tumblr have been making egg bakes/muffins recently so I went looking for some inspiration. My last foray into egg muffins was another decade and blogging platform ago when I hopped on the South Beach diet struggle bus. Back in the day, my glamorous egg muffins were mostly egg and spinach. No wonder I didn’t stick with them…

For the cooking instructions and overall idea, I used this recipe from PaleOMG:

However, I used cinnamon apple sausage instead of her suggestion. I also added tomato and spinach to mine. I was nervous remembering my last gag worthy attempts at egg bakes/muffins but these were really great. Bonus points for one dish containing the essentials: protein, fat & healthy carbs.

Definitely adding this to the rotation.

the paleo kitchen

So, I bought a new cookbook. “The Paleo Kitchen” by George Bryant and Juli Bauer, the gal behind paleomg

I read it last night, and here’s what I want to make (with those I’m most excited for in bold):

  • banana bread waffles with mixed fruit topping
  • cinnamon chocolate swirl banana bread
  • sweet potato quiche (the crust is thin slices of sweet potato!)
  • vanilla white peach muffins
  • sweet potato biscuits and gravy
  • fluffy blueberry pancakes
  • cinnamon rolls
  • fig blueberry jam
  • sweet plantain guacamole
  • candied bacon
  • pulled pork nachos
  • spinach and artichoke stuffed portobello mushrooms
  • steak fajita salad
  • twice-baked stuffed butternut squash
  • loaded bbq sweet potatoes
  • Asian cabbage slaw pork burgers
  • four-layer beef and bacon casserole
  • Mongolian beef over cauliflower rice
  • creamy seafood risotto
  • honey-glazed salmon with pomegranate and pineapple salsa
  • bacon pecan cabbage
  • blueberry rosemary ice cream
  • macadamia chocolate chip cookies
  • individual apple crisps
  • blueberry bbq sauce

Turns out I want to make 1 million things. Whoops.

Juli Bauer’s Sticky Sesame Teriyaki Chicken Wings

It’s impossible to not fall in love with Juli Bauer. 

If you meet her—and you should do so while she’s on her current book tour—you’ll be struck by Juli’s authenticity. I’ve been a super fan of her blog PaleOMG for many years, and after I met her IRL, it cemented my girl crush. Juli’s just like her online persona: irreverent, sassy, fashion-forward, and food obsessed. She’s your ideal best friend—if your BFF also happens to be a deliriously funny, super stylish New York Times-bestselling cookbook author who can whip up a delicious Paleo-friendly meal on the spot—right after cheerfully coaching you through a brutal CrossFit WOD.

It’s no secret that I’m giddy with excitement that her new book, Juli Bauer’s Paleo Cookbook, was just released. Maybe you were clued in when I gushed about Juli, her winning personality, and her fantastic recipes in the cookbook’s foreword. But in all seriousness, I love having her cookbook in my kitchen because it perfectly encapsulates Juli and her strengths as a wildly successful blogger, home cook, and food personality: the food photos are drop-dead drool-worthy, the recipes are simple and flawless, and her wit and humor are woven throughout.

One of my favorite recipes from her new cookbook happens to grace the cover: Sticky Sesame Teriyaki Chicken Wings. In fact, my whole family is obsessed with these savory, sweet, and spicy party wings—even the ever-picky Lil-O.

Right after we devoured the party wings, I texted Juli and asked if I could share her recipe with you. Of course, she said yes (otherwise, you wouldn’t be reading this post)—so now you, too, can impress your pals with a platter of sticky, lip-smacking wings.

Bonus: I’ll even show you how to properly cut up whole chicken wings at home, so you can cook the wings and drumettes and save the tips for bone broth!

Let’s go!

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I prepped paleOMG’s pizza spaghetti pie this afternoon so then all we had to do was throw it in the oven when I got home. GO MAKE THIS. I did ground turkey and turkey pepperoni this time and it was still amazingly delicious! I also made a double batch because I knew we’d devour a lot of it and I wanted leftovers. I love this recipe because it’s low cal and low carb. ¼ of that entire dish is only about 450 calories and 35 grams of carbs!!

Also, I told Wednesday to go home because he’s drunk. Look at this upcoming weather though!! I’m thinking about running my long run (5 miles) on Friday between class and work. courtrunson run club/join me, maybe? 


I did a real bro move for myself and made this breakfast casserole to have for the rest of the workweek. I used ground pork that I seasoned with a bunch of spices (no sausage hanging around), chopped up the sweet potato really small because I somehow don’t have a grater and stirred in some frozen peas and broccoli. Really tasty!

The second event in the CrossFit Games is a 1-rep max overhead squat. Watching these ladies OH squat 200+ pounds is crazy/impressive. Relatedly, watching overhead squats really stresses me out.

I was up way too late. I’m feeling it this morning. Maybe I’ll take a nap after work.

Today’s CrossFit workout just wasn’t doing it for me. Instead I’m going to practice pull-ups on my own, then take a conditioning class. Sometimes it’s just about getting yourself in the gym, right?

I’ve had a few FitBits. I lost one and put two more through the laundry. I’m the worst. But Scott gave me his, so now I’m back to caring about how many steps I get. Yesterday was 8,200ish. I was too tired/it was too hot for me to really care about going outside for more. 

I’m going back to strength class tomorrow morning! Floor press. Can’t wait. I skipped squats yesterday because Celeste and I did tempo back squats on Monday, and it just seemed unnecessary to punish myself again.


Pulled Pork Spaghetti Squash Pie

Last night’s dinner was a combination of two delish-looking recipes from PaleOMG, Almost 5-Ingrdient Spaghetti Squash Pie and Crockpot Pork Green Chile.

Earlier last week I made the pulled pork and while I liked it, I probably won’t make it again as a stand-alone dish. It was actually the first time ever that I’ve bought and prepared pork (MM was shocked when I came home from the store with that huge slab of meat) and as predicted, it’s a bit too fatty for my taste. I prefer a leaner meat so I’d probably try the recipe again with chicken instead of pork. I ate the pulled pork on top of fresh spinach but even after two dinners worth of it, I had a ton left over. I was also intrigued by PaleOMG’s Spaghetti Squash Pie so I combined my leftover pulled pork with the recipe (in place of sausage) plus I added more veggies into the mix. It came out really good and I can’t wait to have my leftovers for lunch.


  • 1 medium spaghetti squash
  • 2 cups pulled pork, cooked
  • ½ yellow onion, diced
  • ½ cup pizza sauce
  • 2 eggs, whisked
  • ¼ cup egg whites
  • 3 cups mixed raw kale & spinach
  • 1 cup chopped butternut squash
  • Olive oil, salt, pepper

What to Do:

  • Preheat oven to 400 degrees.
  • Place your spaghetti squash on a baking sheet and put in the oven for 30 minutes
  • While the squash is cooking, lightly coat your chopped butternut squash with olive oil, sprinkle on salt and pepper and place this in the oven on a PAM-coated baking sheet for 30 minutes as well
  • Now while both types of squash are cooking (only I would think to put squash in an already squash-dominated dish. whatever, I love butternut squash) start sauteing your veggies.
  • In a large pan with a dash of olive oil, over medium heat cook down the onion until almost translucent, then add in the spinach and kale and cook until soft.
  • Place the spinach, kale and onion mixture into a large mixing bowl, add the meat and then add in your pizza sauce and when the butternut squash is done, add this in as well.
  • By now, your spaghetti squash should be ready. Take it out of the oven and cut it in half length-wise. If it is still a little tough inside, put the two piece back in the oven for about 10 minutes. Once it’s ready for you, take it out of the oven and with a fork shred out the sides of the squash (take out the seeds & toss out) and mix in the bowl with other ingredients. If you can’t easily shred your spaghetti squash with a fork, it probably means you need to put it back in the oven.
  • In the mixing bowl, add in the eggs & egg whites and toss until ingredients are well-mixed. Place the mixture in an 8x8 greased baking dish.
  • Place your dish in the oven at 400 degrees for 1 hour. Let sit for 5 minutes out of the oven before serving.

If you checked out PaleOMG’s recipe, mine is quite different. I added in a bunch of veggies and switched up the meat situation. Looking at her images, her dish is much more compact while mine sorta fell apart when I served it (which was totally fine, still tasted great). I loved what I did but since I’m not planning on making pulled pork in the near future, I’m looking forward to trying out the original recipe next time.

The One Thing That Transformed My Fitness Journey: Juli Bauer, Founder of PaleOMG

Meet Juli Bauer, founder of PaleOMG. Unlike many fitness gurus, she openly admits she is obsessed with food. At one time, she loved and devoured Oreos and cookies like it was her job. But  her life changed when she discovered CrossFit. However, even though she began working her ass off, she wasn’t seeing the results she felt she deserved. That’s when she realized there was something missing, something that would change her life forever. Enter: her journey to paleo, and the birth of her brand, PaleOMG, and at least three cookbooks to date.

A photo posted by @paleomg on May 17, 2016 at 12:37pm PDT

Hard Relationship With Food

I had a really hard time with food growing up. I had eating disorders. I had body image issues. I had all these issues with food, and it was amazing that food actually became my medicine in the end- this thing that I fought with for so long. Through the years, and my body has gone up and down in weight. I finally was able to really listen to my body and share that with others.

Diet Was The Missing Piece

At the beginning of my nutrition journey, I went on and saw one of the main tabs was diet and nutrition. I figured, these people knew what they were talking about. There has to be something about it. I started reading into the Zone diet and tried it out. This fueled into a huge curiosity into this thing called “paleo” I kept hearing about. I actually had Loren Cordain as a professor in college, who wrote The Paleo Diet. So, I feel like it was always following me.

From Oreos to Paleo Oreos

Once I realized I wanted to compete in CrossFit, I decided to take the plunge. I did CrossFit full out in a gym and went full on Paleo. It was an extremely hard transition, and it was very, very slow. On my book tours I always say, this is not an overnight thing. It’s not easy. It took time and dedication. I started out eating Paleo Monday through Friday, and then going HAM on the weekends. And slowly, over time, I’ve brought it under control to the point where I eat only one cheat meal a week.

Transition Takes Time

My old eating habits made me feel terrible, my energy went down, my workouts were crappy, so it made me want to stick Paleo more and more. It probably took me to 6-9 months to be able to change over to a Paleo lifestyle, and that was still binging on the weekends. 

It took me at least 2-3 years to become full-on Paleo and completely gluten free. 

I say this to put things into perspective for you and to not get discouraged. Patience is a virtue.

Juli’s newest cookbook on Amazon, Paleo Cooking ($24)

Teaching Myself How To Cook

I never thought I’d do a food blog or cook books. It was never my goal or even in the back of my mind. I started blogging about 5-6 years ago, and I had no idea what a blog was. When I started Paleo, I didn’t know how to cook at all. It was either freezer meals or eggs. I had to teach myself to cook. I started looking up recipes online, which are nothing like they are today. I Googled terms I didn’t know and taught myself over time how to cook healthier meals.

It’s pretty amazing what we can do to our bodies when we set goals for ourselves and set out to achieve them. These photos span across 7 years and I had different priorities in every single one. Every one of these stages and how they changed throughout. Goals change, hormones change, stressors change. But if we continue to work hard and experiment with what we are capable of, we will see the benefits. It may not be in that moment or that month or even that year, but the more persistent and the more consistent we are, the more we will see the changes and be able to be proud of our accomplishments. Check out PaleOMG today for all the details of how I changed mentally and physically over the past 7 years!

How PaleOMG Saved Me

I found that with my voice and through PaleOMG, I can help others find that food can actually help us find a happy place, a place where you’re comfortable in your own skin. Because I’ve been able to do that, I know other people can do that as well. And at first, it was hard to find my voice. But through my journey, it’s become more clear over time. And as many people know, your mid 20’s are a huge transitional time. Being 28 now, I’m starting to find out who I want to be and who that person is. I’ve gone through many bumps along the road, and my blog has been a diary of all those bumps.

“The biggest lesson I’ve learned is listen to your body, more than anything.”

Take Control Of Your Health

My vision for all women is to be kind to one another. We have to support each other and build each other up. You never know what someone else is going through, especially people you don’t know. So many times we’re brought down by other people. I just want to make people healthier, and make them motivated. For women especially, I want them to feel like they can do something, and to realize that you can take control of your health.

What You Put In Is What You Get

It’s not a one step process. Health or fitness, whatever your goal is, it’s going to take time. The more effort and time you put into it, the more results you will see. Be patient, be persistent, be consistent.

Written by Shirley Ju

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Product Review: Cappello's Pasta

For my gluten free friends out there, have you tried Cappello’s? I’d been seeing it pop up on PaleOMG’s Instagram for months and needed to get my hands on some of this amazing looking food. Cappello’s was nice enough to send me a package of products (thank you!!) and I’m happy to report it’s even better than I expected. 

On my way home from a late meeting last week I was debating a quick stop at Chipotle but then I remembered I had Cappello’s in my freezer. Even though it was in the freezer, it still only takes 45 seconds to cook! As soon as I got home I took chicken sausage and heated it in a pan.

While that was cooking, I boiled a pot of water. As soon as the water came to a rolling boil, I dropped the pasta in and literally 45 seconds later it was done.

I took it out, ran it under cold water for a couple of seconds, added the sausage and topped with a little olive oil, salt and pepper.

This meal tasted too good to be true. In total, with the sausage cooking and waiting for the water to boil, it took about 8 minutes, that’s less time than it would have taken me to get to Chipotle and place my order. 

Despite being gluten and grain free, this legit tastes like pasta. I gave MM a bite to confirm (just one bite because I wasn’t in a sharing mood) and he was equally amazed at how good it was.

Each package is two servings, I ate half and saved the other portion for lunch. Bonus feature- Cappello’s comes in a little plastic tupperware type packaging, don’t throw it out and use it to save any leftovers you might have.

To top off my meal, I gave the Cappello’s cooke dough a taste. I didn’t feel like baking (and raw cookie dough is way better) so I cut off a little piece and YUM. It tastes like the real thing. I’ll bake up the rest and let you know how they turn out but I can only assume it will taste just like a fresh baked chocolate chip cookie.

Cappello’s isn’t available everywhere (but soon hopefully!) but you can order it online. I’ll for sure be placing an order once I get through my sample pack; it’s a perfect healthy option when you’re craving a bowl of pasta.


Breakfast and lunches all prepped for the week last night. All I have to do is make dinners tonight. Boom.

Breakfast is an egg bake filled with spinach, kale and leftover ground beef with homemade taco seasoning. I make this all the time and it’s just so nice to have food already made in the wee hours of the morning. This morning I topped it with salsa, avocado and a bit of Greek yogurt and it was like eating a taco so I’m pleased. Basic recipe outline taken from happyhealthycook :)

Lunch will be Buffalo Chicken Pasta (read: spaghetti squash) from PaleOMG. I over cooked my spag squash but it’ll still be yummy. 

4.5 hours of sleep. 

7 miles before 6 a.m. 

Only one other runner spotted despite perfect running conditions (clear sky, 57ish degrees). 

Its always such a treat to come home straight after work because its such a rarity. However, I practically had to hold my eyelids open I was so exhausted. 2.5 servings of Spark and 20oz Americano couldn’t keep me from yawning. 

Still, I was excited to come home so I decided to bake something because National Dessert Day/I found an awesome recipe/I was supposed to have someone to share said dessert with. 

But things come up. Now, I have a pan full of Ooey Gooey Chocolate Chip Pumpkin Bars that I’ll share with teachers tomorrow and a little bit of time on my hands. 

Hopefully, this means I get to bed at a decent hour, but if the last few nights are any indication, I might be tossing in my bed for a couple of hours before I fall asleep. 

Ah well. Can you tell I’m tired and cranky?

please make this recipe

I made Thai chicken stuffed sweet potatoes for dinner, and holy crap they’re good. I doubled everything and used the meat from a whole (kinda small) rotisserie chicken. Splitting the doubled chicken mixture six ways comes out to pretty good portions.

I’ve been down on cooking for a couple months, but I think I’m finally feelin’ it again. Just in time, too. It’s time to buckle down. I have 35 days until Jess’ wedding, and I want to feel good for the 1 million photos.

Happy Birthday MM (+ a breakfast recipe)!!

A big birthday shout out to MM who turns 29 today! Happy Birthday to my roomie, ski partner, travel buddy, biggest fan on the sidelines of my races (or running next to me) and all around great guy that is always there for me!

To honor MM this morning I tried out a new recipe from PaleOMG, Simple Chorizo and Butternut Squash Hash. I only made slight edits from the original recipe and highly recommend this for a hearty and Paleo-friendly breakfast. I brought leftovers for lunch and I’m already counting down the minutes until it is acceptable to start eating (it’s only 9:55am so I probably should wait a little longer…).

To save time this morning, I prepped all the ingredients last night so when I came home from morning spin I basically just had to throw everything into a frying pan. Here are the details:


  • 3 cups diced butternut squash
  • 1/3 cup diced onion
  • 4 sausage links (I used Apple Cinnamon Sausage, I prefer already cooked meat to save time)
  • 3 eggs
  • olive oil
  • salt & pepper

What to do:

  • In a large frying pan over medium heat, heat up enough olive oil to thinly coat the bottom of the pan. Toss in the butternut squash and onion.

  • Allow these veggies to cook for about 10-15 minutes, mixing often, until soft. I added a bit more olive oil along the way. If the veggies are feeling a little dry, feel free to do the same. Next, add in the sausage (chopped) and mix around for another 2-3 minutes.

  • Once you’re happy with the softness of the squash (I like mine really soft), make little indents where the eggs are going to go. Crack the eggs into the indents, lower the heat to low/medium, cover the pan and allow to cook until the eggs are to your liking (I let it cook until the whites turned from translucent to white but the yolk remained runny).

I thought the final step of not mixing the veggies for 3-5 minutes while the eggs cooked would burn the squash but I’m happy to report it came out perfect! All-in, this recipe only took about 20 minutes and I’ll definitely make it again; it’s perfect for breakfast or even a quick dinner.