Make it Paleo II (Review + Recipe)

Something exciting happened last week…


This came in the mail — Make it Paleo II by Hayley Mason and Bill Staley!

This is probably the most good-looking book I’ve EVER laid eyes on. It’s just gorgeous. But there’s a lot more to this cookbook than its just its crazy good looks!

Make it Paleo II is filled with more than 400 pages of mouth-watering recipes (did I mention the pictures are amazing?), shopping guides (in which they discuss the importance of buying from local farms – yes!), nutrition information, and cooking tips & how-to’s.

This book really has it all — there’s something (scratch that — a LOT of things) in it for paleo newbies and real food veterans alike!

Make it Paleo II is the second edition of Bill and Hayley’s first cookbook, Make it Paleo (one of the first paleo cookbooks ever released)! The biggest difference between the two is that Make it Paleo II comes with the added expertise of Hayley’s sister Caitlin, an expert cook and trained sushi chef who helped to create many of the book’s diverse and unique assortment of recipes.

This must-have cookbook releases February 17, but you can save $10 by pre-ordering it today (or tomorrow, or anytime before the 17th).


Last week, I made the breakfast casserole from Make it Paleo II. Living/working on a farm, there’s always a lot of work to be done starting at the crack of dawn. And unfortunately, breakfast often gets put off or skipped completely (I know — I’m working on it!).

That’s why I’m such a fan of making breakfast foods that can be cooked in advance and enjoyed over the course of the next few days — and that’s exactly what we were able to do with this dish. The fact that the dish tasted uh-mazing was also a major bonus. Seriously. I never knew leftovers could be so scrumptious! Here’s the recipe (one of the few that was pre-released)!

MIP2_Bethany (1)


  • 1/2 batch Nightshade-Free Breakfast Sausage from pg. 88 (I just used ground pork with spices)
  • 5 strips bacon
  • 1 sweet potato, peeled and shredded
  • sea salt and ground black pepper
  • 1/2 tsp dried oregano
  • 1 tbsp coconut oil, for greasing the dish
  • 1 tbsp ghee, store-bought or homemade
  • 1/2 Vidalia onion, chopped
  • 1 medium green bell pepper, chopped
  • 4 tbsp sliced scallions (2 scallions) divided
  • 8 large eggs
  • 1 cup full-fat coconut milk


  1. Prepare the sausage.
  2. Fry the bacon in a large cast-iron skillet over medium-low heat until slightly crispy, about 8 minutes. Transfer the bacon to paper towels to drain. Pour most of the excess bacon fat from the skillet into a small, glass mixing bowl and reserve for later use.
  3. Add the sweet potato to the skillet and season with a pinch of salt, several grinds of pepper, and the oregano. Saute the sweet potato over medium heat until softened and slightly browned, adding more bacon fat as needed during cooking to prevent it from sticking.
  4. Scoop the browned sweet potato into a large mixing bowl and allow to cool. Chop the sausage patties into small bits, reserve 1-2 Tbsp for garnish, and add the remainder to the bowl with the sweet potato.
  5. Preheat the oven to 375 degrees Fahrenheit. Grease a 10-inch round casserole dish with the coconut oil.
  6. Warm the ghee in a clean skillet over medium heat. Add the onion and bell pepper and season with salt and pepper. Saute until the onion is translucent, about 10 minutes. Add the onion and bell pepper to the bowl with the sweet potato mixture and allow to cool. Add 3 Tbsp of the scallions to the bowl, reserving 1 Tbso for garnish. Pout the mixture into a greased casserole dish.
  7. In a small mixing bow, whisk together the eggs and coconut milk. Add a pinch of salt and 5 grinds of pepper. Pour the egg mixture over the vegetable and meat mixture and stir lightly to evenly combine. Bake, uncovered, for 35-40 minutes, until the eggs are firm.

Disclaimer: Bethany McDaniel/From the Pasture is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please know that I ONLY recommend products that I wholeheartedly support and believe to be of value to my readers.

Grainless Granola Goodness


Anytime I hear about a company that’s producing a good product made from quality ingredients, I get excited. And when companies like that contact me to review their product, it’s even more exciting and fun!

There are 2 reasons why I get so fired up about this kinda thing: 1) I love to eat good food and 2) I love sharing information about these sorts of healthy, tasty, and beneficial products with YOU. And if I didn’t think Paleonola was all of those three things, I wouldn’t be talking about them.

BUT before we get into all of the fun info about Paleonola’s background and how they came to be, let’s first discuss what Paleonola is. In case their name didn’t give it away already, Paleonola is paleo granola (doi). Paleonola IS:

  • Grain-free
  • Preservative-free
  • Dairy-free
  • Soy-free
  • Made fresh every day
  • Made with REAL ingredients

And the best part is, Paleonola tastes really good. Like, dangerously good. But my FAVORITE thing about Paleonola isn’t their commitment to using quality ingredients or even their Maple Pancake flavor (the best one, in my opinion).

It’s their story. I always enjoy hearing about people who have taken a leap of faith to turn their a passion into a profession. And that’s exactly what Katelyn and Dinos did with Paleonola!

Katelyn and her husband Dinos began their journey into the paleoshpere through Dinos’s career as a professional hockey player. “Being a dedicated athlete, he was constantly in search of the best methods for training and eating,” Katelyn said. “When he began crossfitting with a fellow teammate, he started to learn more about the paleo lifestyle. When he implemented it into his everyday routine, he could not believe the differences not only in performance but in his overall attitude. Inevitably, I was intrigued to learn more and started experimenting with different paleo recipes. All of this began in 2008 and has stuck ever since! Unlike many other “diets” it is very sustainable, once you’ve made the initial switch.”

The more Katelyn and Dinos learned about the importance of quality food, the more picky they became. “It was nearly impossible for us to find a snack in any grocery store whose ingredients list was short and whose ingredients we could pronounce in their entirety. Being an avid baker, I started testing recipes for Dinos at home. I wanted to try and find a way to apply great flavors to a healthy, satisfying snack. After much trial and error, Paleonola came to be,” Kately said.

Because Paleonola contains no preservatives, fresh batches are made daily in accordance to the Paleonola “just-in-time processing” model. Paleonola also has complete control over the ingredients they use and select from suppliers. “Many companies don’t control the manufacturing process and have big production companies make their recipes for them,” Katelyn said. “We also focus strictly on our granola vs. other companies out who they make several different products that have no relation to one another. As you can imagine, this allows us to produce a higher quality and more consistent product than competitors.”

"Chocolate Fix" Paleonola with almond milk, banana, and honey!

“Chocolate Fix” Paleonola with almond milk, banana, and honey – another one of my favorites!

Katelyn and Dinos are grateful for all of the success they’ve had so far and couldn’t be more excited for what’s to come. “The best part of our business journey has been connecting directly with other individuals that share our passion for food, life and well-being. We’re so touched every time we receive a personal thank-you from someone who is grateful that we have taken the time to create this kind of a product,” Katelyn said. “We’re excited for the day when Paleonola is a staple at every natural foods store across the country. We will be launching some new flavors in 2015 that will continue to show that Paleonola is uniquely different from all the other granolas out there.”


Have you tried Paleonola yet? If so, what did you think? Let me know with a comment!

Disclaimer: Bethany McDaniel/From the Pasture is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please know that I ONLY recommend products that I wholeheartedly support and believe to be of value to my readers.

The Top 8 (Mostly) Paleo Destinations in Austin, TX

Austin, TX is considered by many to be the paleo capitol of the world. And I’d have to agree with them. Austin is home to a number of yummy paleo eateries as well as the popular yearly convention, Paleo FX. So yeah, it’s a pretty paleo-d out place.

It also happens to be where my immediate family has lived for the past 8 years. So lucky for Farmer Jeff and me, we get to visit this incredible city quite often. And during our most recent trip to Austin, we discovered more amazing real food destinations than ever before!

I wanted to share some of these paleo hot spots with y’all, so that if you ever do get the opportunity to visit the paleo promised land, you’ll know where to go. Now, I’m sure there are many additional wonderful real-foodie approved establishments that didn’t make this list. And if you know of any, PLEASE let me know in comment section. I’m always looking for new restaurants to try when I’m in the area. So without further ado, here are the top (mostly) paleo destinations in ATX (in no particular order).

Picnik Austin


If you haven’t already heard of Picnik Austin, you’re most likely either a) new to the paleo scene or b) living under a rock. But seriously, this place is worth checking out. It’s 100% paleo and 100% awesome.

I love Picnik for their amazing paleo treats and drinks, but they also have delicious pre-made lunches prepared with farm fresh, garbage-free ingredients that they source locally.

My favorite drink from Picnik is The Yeti. It’s made of iced coffee, MCT oil, chocolate Primal Fuel, and maple syrup. I like it so much that I’ve never even been able to stray from it and order anything else. Jeff got the Strawberry Banana Bliss (coconut water, frozen strawberries, frozen banana, and vanilla Primal Fuel) and we split the Butter Blondie (almond flour, grass-fed butter, dairy-free & soy-free chocolate chunks, and coconut sugar). SO SO good! In addition to their tasty treats, the atmosphere of this place is bursting with laid-back coolness — definitely an Austin “must” for the real food enthusiast.


Live Soda Kombucha

A few days before our trip, I saw a tweet from Live Soda promoting their factory tours and immediately shot them an email. I was promptly responded to by the wonderful Alicia Ward, their Director of Marketing, who ended up giving us the tour when we visited.

During the tour, Alicia showed us the brewing and bottling process, let us sample their plain kombucha (so yummy even without flavoring), and told us all about the company and their kombucha-making practices. We were super impressed with their commitment to making the most pure, tasty, health-promoting kombucha on the market!


Everyone at Live Soda was so kind and welcoming — they even sent us home with some super cool Live Soda goodies! After touring their facilities, I have an even greater respect for this company. Plus, their products are reeeeally good. Seriously. If you haven’t tried them yet, you probably should.

We even got to meet the Live Soda founder Trevor Ross! Such a nice guy with an incredible story.


My parents’ fridge was stocked with Live Soda for the remainder of our visit…they loved us for it!


Jack Allen’s Kitchen


Jack Allen’s Kitchen is fairly new to the Austin area but has quickly become one of my go-to’s for their delicious happy hour and drinks. But that isn’t even the best thing about Jack Allen’s — this place is extremely dedicated to supporting and sourcing from local farms and providing guests with super fresh and unique dishes. Here’s what they have to say on their website:

Local in source, Texan in Spirit not only in the kitchen, but in the community, is what Jack Allen’s Kitchen is all about. Executive chef and owner Jack Gilmore, along with partner Tom Kamm set out to provide Central Texas with fresh, locally sourced food that puts smiles on faces while simultaneously giving back to those who need it most.

Jack Allen’s Kitchen isn’t technically a “paleo” restaurant, but plenty of the items on their menu are. My go-to is the Bacon-Wrapped Texas Quail with Jalapeno Jam and Green Fig Salad.


I was also a huge fan of their soup of the day, a delicious coconut chicken blend.


And since we were celebrating mine and my grandpa’s birthdays, they brought each of us a dessert of our choice! I got the Flourless Chocolate Cake mmmmm! Yummers.


Wholly Cow Burgers

Although we didn’t make it to Wholly Cow on this most recent trip to Austin, it’s usually one of our staples.

Wholly Cow sources local, pastured, grass-fed, beyond organic beef as well as locally-grown organic produce when in season. Yeahawesome.

They also have an amazing burger called The Fit Cross which consists of a hamburger patty, bacon, grilled onions, tomato, lettuce and pickles all sandwiched between 2 portabella mushroom caps. Don’t you wish every burger joint had one of these? I kinda do. But then again, it’s what makes Wholly Cow so gosh darn special.

Photo cred:

Photo cred:

HG Sply Co.

Okay, this restaurant/bar is actually located about 3 hours away from Austin in the cute little community of Greenville in Dallas. But I couldn’t not include it. And it’s totally worth the sidetrip — promise!

choosing a drink from their super funky and unique selection of cocktails was a challenge. Eventually, I went with the Double Under, which consisted of beet infused Dolce Vida Organic Tequila, fresh lime, and rosemary syrup — best alcoholic beverage I’ve had in my life. Hands down.


Deciding on what do get for dinner wasn’t much easier. But I ended up getting one of their signature bowls called The Hunted. It came with Duck confit, sweet potato hash, spicy broccoli and bacon. Great choice by me. Loved it!


For dessert, we had the Paleo Cookie which was topped with with bacon, dairy-free ice cream and candied pecans. See..I told you this place was worthy of a side trip! 😉


Lick Honest Ice Cream

Jeff and I stumbled upon Lick completely by chance, and I’m so glad that we did! I was sold on this place after checking out their unique assortment of ice cream flavors, including staples like Dark Chocolate with Olive Oil & Sea Salt, Too Hot Chocolate, Goat Cheese, Thyme, & Honey, and many others (including some that vary by season).


And after reading up on the values behind their “honest ice creams”, I knew I’d be a customer for life. Lick is committed to using real, pure, crap-free ingredients sourced from local farms. The milk and cream they source is non-homogenized and pasteurized at a low temperature. I loved this paragraph from their website…

All of the milk and cream used to make our ice creams comes from a local dairy and as for everything else, we know where every ingredient originates. We know each of the farmers and food artisans we source from. We adore our local farmers, visiting them frequently to personally pick up fresh ingredients weekly from their farms or market stands. Watching the cows graze at their leisure in the beautiful Central Texas pastures never fails to bring smiles to our faces. As small local business owners, we have the pleasure of witnessing our milk and cream as it journeys from the cow to your scoop.

Jeff and I ended up sharing a bowl of Pecans & Cream, Milk & Cookies, and Roasted Beets & Fresh Mint. Can’t wait to go back and try more of their fun, fresh flavors!



On our last night in Austin, we were on the hunt for a decently priced but tasty happy hour joint. Searsucker met all of those requirements and more — easily the best happy hour I’ve been to…maybe ever.

Again, not all of their items were paleo, but plenty of real food options here. I started the evening off with the Jale Berry (strawberry jalepeno tequila, lime, and agave) and Jeff got the Leopard’s Tail (apricot whiskey, all spice, lime, orgeat, pineapple, and bitters).


Next, we split some Duck Fat Fries with Prosciutto Dust along with the Eggs & Bacon “Tender Belly” + Hollandaise (in case you’re wondering, I didn’t eat the bread).


We also ordered the Farm Bird Lollipops and another round of drinks. I think we made it out of there for under $45 — very well worth it considering their high quality food & drinks and fun atmosphere!


Whole Foods HQ

This list wouldn’t have been complete without the Whole Foods capitol of the world, which happens to be located in the heart of downtown Austin — definitely a must-visit! From their website:

Located just blocks from where Whole Foods Market began as a small neighborhood grocery store over 30 years ago, the flagship store at the corner of Sixth Street and Lamar Boulevard is one of the largest, at 80,000 square feet. Though much bigger in size, the store retains the charm and accessibility of our first location, with an intimate, village-style layout and passionate, attentive Team Members eager to assist our guests.


Now I’m going to turn this over to you. Ever been to any of these places? If so, what did you think? Did I forget anything? Let me know with a comment!

Review: Druffles Treats

I’d like to begin by saying that I LOVE DRUFFLES. Yep. That pretty much sums it up. Now for the details…

Druffles Treats are bite-sized paleo desserts made from 100% REAL ingredients! Since going paleo, my sweet tooth has become significantly less intense. But every once in awhile, I still get a serious hankering for something sweet and dessert-like. These are the perfect little balls of delight to satisfy that craving! The best part is, they’re totally healthy and contain no artificial sweeteners or iffy ingredients.

There are currently two flavors of Druffles Treats available: Chocolate (my favorite) and Pecan Pie (my husband’s favorite)!

Chocolate Druffles: Dates, Walnuts, Cocoa Powder, Sea Salt

Chocolate Druffles: Dates, Walnuts, Cocoa Powder, Sea Salt

Pecan Pie Druffles: Pecans, Dates, Sea Salt

Pecan Pie Druffles: Pecans, Dates, Sea Salt

I first met Druffles Treats founder Sarah Brittain at a Primal Pastures farm tour. Her excitement for health and wellness was completely evident right from the start. And after hearing all about Druffles, I was even more inspired by her passion for the paleo/primal lifestyle and everything that goes along with it.

Sarah began her “real food” journey after finding CrossFit. “I slowly started to cut grains from my diet in attempt to try to be paleo,” she said. “It was hard at first, but I slowly adapted my lifestyle making changes such as eating veggies and eggs for breakfast as opposed to cereal or oatmeal. What was amazing was that my stomach aches, which until this point I hadn’t realized were so constant, went away. That was the beginning of my primal/paleo life.”

It was Sarah’s passion for the paleo lifestyle combined with her love for sweet treats that led to the inception of Druffles Treats. “Druffles were an experiment that went completely right,” said Sarah. “The date and nut based treats are designed to satisfy your craving without any processed sugar or poor quality ingredients.”

After receiving incredibly positive feedback from family and friends, Sarah decided to turn her creation into a business. “Currently the business is just me and my mom — we handmake all of the druffles in small batches,” she said. “Oh and of course the name — Im not the most creative, I figured date based truffles should be called druffles!”

For more information or to order your own box of delicious Druffles, check out For questions or more information on Druffles Treats, email Sarah Brittain at

Sarah Brittain and her mother/business partner, Janice

Sarah Brittain and her mother/business partner, Janice