Maple-Spiced Walnuts

Maple-Spiced Walnuts

Maple-Spiced Walnuts


My house is in dire need of attention.

I am a huge, huge fan of starting projects, only to have to option of finishing them. Pinterest, I blame you.

But my house…ugh…we’ve been there for 8 years, and still, we have not fully decorated the house. By this, I mean there are no curtains in the kitchen. There are no wall groupings of family photos.

There are no cutesy storage bins for each child, and there is not a headboard to be found in either the guest or master bedroom.

So I took Monday off of work to hug my abode a little. I have pictures to frame and hang on the aforementioned wall grouping I so desperately want.

Instead…on my day off, I made nuts.

Typical. The day started off going well. The kids went off to school without major incident; the lost red shoe was found after a family-wide hunt.

I had some ghee cooking, and realized I didn’t have any cheesecloth. NUTS.

Exactly what I thought…ahem.

So off I went to buy some cheesecloth, and I came back from the store all smug and victorious.

With nuts. To make. Today.

I know I should be meticulously hanging said pictures. I know the floors could use a good scrubbing. I realize I should at least organize my daughter’s artwork.

But I sat on the couch, watched Utopia first, then a marathon of Unforgettable episodes, all while eating my maple-spiced nuts. I’d like to say there were some left.

I’d also like to say I finished hanging my wall grouping.

Both would be lies.


Recipe Source:  Nom Nom Paleo

Maple-Spiced Walnuts
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 6 oz. raw walnuts
  • 2 T. maple syrup
  • 1 T. melted ghee or coconut oil
  • ½ t. salt
  • ¼ t. cayenne pepper
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, combine remaining ingredients.
  3. Pour on prepared baking sheet, spreading nuts to make sure they are in a single layer.
  4. Bake for 15 minutes, stirring frequently.
  5. Once fragrant, take nuts out of oven and let cool. The nuts will be sticky at first, but the coating will harden once completely cooled.

** Linked to Buns in My Oven.


Maple-Spiced Walnuts

Maple-Spiced Walnuts

Salad in a Jar

Salad in a Jar - The Salty Kitchen

Salad in a Jar – The Salty Kitchen


While I’ve been on this whole Paleo-kick, I’ve discovered several things about myself.


I really, really like ghee. Like, really.


I can eat more than one avocado at a time, in one sitting, and at any given time of day.


I despise preparing my normal lunch staples.

I’m a wannabe food blogger, so I love being in the kitchen. That said, I like being in there creating, experimenting, and trying new recipes.

I do NOT like washing lettuce, making my lunches the night before, and hunting for storage containers for salads.

Then, I saw the light. I actually saw the light on Pinterest. Most people see the light there. It’s a fact.

Salad in a Jar. She’s my new best friend.

Here’s what you do.

Get out a few mason jars (I went to Hobby Lobby and got three large ones). My work week begins on Monday, so on Sunday I spend a few hours washing all my produce for the week. It’s a beee-aatch to do, but it really does save time in the long run – and I don’t any excuses for not eating what I washed.

(If you are curious, I buy a six-pack of Romaine lettuce from Costco, wash it all, and dry it on paper towels. I then roll up the leaves in several “bundles” in dry paper towels and store in gallon bags in the fridge.)

Assembly-line style, add your dressing, vegetables that are okay to be “marinated” (onions, mushrooms, zucchini, celery), then tomatoes, and the rest of your salad. Fill to the top with greens and seal.

Make sure the dressing doesn’t get sloshed around until you are ready to eat – then you just shake it.

I bring avocados and grilled chicken separately, and I’m not sure if I would add egg to this salad. Has anyone done this?

Anyway, these jarred salads keep for at least three days in the fridge.

It’s a really good tool to use to keep you in line for having a solid, healthy lunch, with no excuses (I’m the queen of those).

Plus, I can mess up my kitchen during the week for more important things. Like pancakes.


** Linked to Miz Helen’s Country Cottage.

Salad in a Jar - The Salty Kitchen

Salad in a Jar – The Salty Kitchen


Cream of Tomato Soup – Paleo

Creamy Tomato Soup - The Salty Kitchen

Creamy Tomato Soup – The Salty Kitchen


Tomatoes are funny vegetables/fruits for me. Do you have an opinion about these? Is it strange to have a thought more than, “add tomatoes” or “no tomatoes”?


I love them cold in salads or on sandwiches. But hot tomatoes are not my thing. I will not, under any circumstances, eat a soup, cheese dip, or casserole, with warm, chunky, and mushy tomatoes involved. Well, I’ll probably eat it, but I won’t eat the tomatoes. No way.

There are lines I won’t cross.

But if I can puree a tomato….well, all bets are off.

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Chicken Tenders – Paleo


Paleo Chicken Tenders - The Salty Kitchen

Paleo Chicken Tenders – The Salty Kitchen

Having our lives revolve around a 7-year old and a 4-year old requires a lot of patience, time, love, nurturing, laughter, Dora/Sophia/Star Wars/WWE/Scooby-Doo, and lots and lots of chicken tenders.

My kids would eat them each and every single day if they could. They try to demand them for dinner in front of other well-to-do parents, who I’m sure feed their kids freshly hulled peas. After demands are made, they sing “Pump Up the Jam” (Thank you Wii Just Dance. ‘Preciate it.).

They have this sort of obsession for chicken tenders like I do a good margarita.

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Italian Meatballs – Paleo

Italian Meatballs - The Salty Kitchen

Italian Meatballs – The Salty Kitchen

Meatballs have suddenly become a staple in our household. (Reference here, here and here – I told you.)

If I continue to eat Paleo, I will continue to obsess about meatballs.  So far, I do enjoy eating this way, and I really haven’t had any issues. I feel great, my stomach is flatter, and I dare say, my skin is clearer.

Of course, this way of eating would be a lot cooler if pasta and bread were allowed. Stupid cavemen.

But these meatballs are good enough for me to eat sans noodles.

No. I’m still here. Lightning didn’t just get me.

I quickly get tired of salads each day for lunch, and while I love all the avocados I’m allowed to eat, I still miss something about a warm, comforting meal. These do the trick.

I’m actually happy while eating under the fluorescent lights at my desk at work. I feel fancy. I feel worldly.

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