Paleo Pot Pies

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Hello beautiful people!

I hope you are having a wonderful week so far. I for one am feeling refreshed. Refreshed after a week in the mountains. Life is always that balancing act. I have been working diligently for months on my computer now, finally having the time (making it the priority) to pour out and create the vision that has been in my heart for years now. Designing cooking classes, cook books and 8-week programs, which bring me back to my teaching and kettlebell roots.

Truth: sooooo much computer work, is rough on me. I am a nature junkie. I crave to be outside. It fuels me. It fuels my creativity. The best ideas are given to me on trails and in the woods. So being inside and in a city which is pretty flat and lacking in parks, has me adjusting. Maybe crankier than I typically can be, because I am typically never cranky. Those hike keep me in good spirits. They keep my perspective up. And my worries down.  I am a person who needs nature on the regular. So I have to find time to balance both.

Plus travel is important to me. Zach and I were discussing bills and money, when he looked at me and said: I am not just working to pay bills.

True that babe, we were made for than being work horses. We were made to live.

Living to me is exploring. Getting out in God’s beautiful creations. It is humbling, and invokes moments of awe. Beauty so great we fall silent and still. Where we have nothing to say, no words will suffice. We may say wow or ooh and ahh, but there is no way to describe the experience and what we are witnessing.

So I feel good. I needed it. I needed to be in the mountains. I am ready to be back here.

What do I have for you today? Today’s post is another tale where a story of failure turned into determination to make it better. Failure is how we look at it. I’ve had some pretty epic fails in my day too. My parents business failing, going bankrupt, loosing possessions and struggling to try to keep something afloat that was clearly sinking, that has been my rock bottom. Trying to hold on to a dream, and having all the visions of my future self vanish. The feelings of lostness. Trying to scramble when there was no money. But through it all, I realized we have perspective. Perspective that happiness and joy do not come from things. Or even jobs. What we do, does not define it. Baking brings me joy, and my business allows me to connect to people and serve, but I am is deeper than that. Loosing everything, you gain that you are more than things. That love is the most important. You learn true faith. An unwavering belief that this to shall pass and the future will be better. That right now is still good. That you are here alive. That you have health. And love. And that you are never alone. Our failures are our greatest lessons. Learn from them, don’t use them to become a victim or feel sorry for yourself. Use it to be better. 

16807104_10101633701915533_533837671533614539_nThe first time I made these pot pies, I was super geeked. They were beautiful. I even posted them on Facebook. I had so many people like and comment on them. I mean, hello, they are adorable. However, they were gritty and frankly not good. Confession, that initially I felt ashamed. I posted them and had all this response, but I had failed. They were a flop. But I quickly did not give into that circle of shame. I reset myself, determined to make it better the next time. I used lard because it’s what I had, but I went back to the butter that has worked for me in the past. I only put crust on the top. It wasn’t as pretty and this picture it dark, but that second time, that second time was PERFECT.

I told Zach I was attempting them again if he wanted to bring home back-up. He didn’t. He had unwavering belief in me. That this time I had nailed it.

Have faith in others. And in yourself. There is always time to do and be better. Like now. Now you can change your perspective.


Gluten-Free Pot Pies

Pie Crust:

  • 3/4 cup almond flour
  • 3/4 cup tapioca flour
  • 1 tsp coconut flour
  • 1 egg
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/3 cup cold butter


  • 1/4 cup coconut oil
  • 1/4 cup tapioca flour
  • 1/4 cup onion, chopped
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1/2 cup frozen peas
  • 2 chicken breast
  • 2 cups broth
  • salt and pepper to taste

Let’s Make it Happen: 

Pulse the flours, salt and pepper in a food processor. Pulse in the egg. Cut int cubes of butter. Pulse until it forms a ball. Wrap and refrigerate.

Cook the chicken in a skillet with 1 tablespoon of coconut oil, salt, and pepper. Cook on both sides. Set aside to cool. Once cooled, dice.

Heat the rest of the coconut oil with 1 tablespoon of tapioca flour. Saute the onion and garlic for a few minutes. Add the carrots and celery. Cook.

Add the broth. Bring to a boil. Cover it for 10 minutes. Add the rest of the flour. Once combined, mix in the chicken, peas, salt and pepper. Allow it to cool.

Pour into oven safe dishes (mine were these beautiful little blue ones, a gift from our wedding).

Roll the dough out into two sections on a lightly floured (tapioca) piece of parchment. Gently transfer on top of the filling. Use a fork to seal it to the outside. Cut some slots (or if you want to be fancy, like I did originally, put names in them). Brush with a beat egg. Cover with foil. Bake for 30 minutes. Uncover. Bake for an additional 10 minutes until the top is golden brown. Cool Before eating.

My uncle, even suggested, freezing these to eat later. So make a bigger batch and save for a later date when you don’t feel like cooking 🙂

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