Little Pig ‘Pasta’


Porcini means “little pigs” in Italian. This piglet recipe has exactly that. Bacon AND mushroom. What could be better?

It’s also really simple and there are only two components: sauce and ‘pasta’. Ain’t nobody got thyme for anything else. Seewhatididthere? (But for real, this recipe does include thyme).

My recipe yields a deep savory flavor from the porcini and that salt from the bacon kicks it up to perfection. This combo pairs better with spaghetti squash than regular pasta because of the way the squash holds in all the sauce. YUM.


Porcini mushrooms are a bit pricey, but the good news is they add a strong flavor – especially the dried kind. So a little goes a long way. That’s why I also add baby portobello mushrooms to this recipe. The flavor from the porcini is there but the meatiness of the portobello stands up nicely in the ‘pasta’.



  • 1 oz porcini mushrooms (I used dried for this recipe)
  • 1 1/2 cup portobello mushrooms
  • 1 large shallot
  • 1 garlic clove
  • 6-8 oz bacon
  • 3/4 cup veggie broth
  • 1/4 cup canned coconut milk (solidified part only)
  • 2 tsp fresh thyme
  • ground black pepper to taste
  • 1 spaghetti squash or 3 zucchini squash


1. FOR THE ‘PASTA’. You can either use zucchini noodles by spiralizing a zucchini. Sprinkle salt on the zucchini to take out some moisture. Or you can bake a spaghetti squash and fork out the flesh.  Set “pasta” aside.

20140704-194645.jpgphoto 1 (2)

2. Soak the dried porcini mushrooms in 1/4 cup veggie broth. Meanwhile, chop bacon into bits. In a skillet sauté bacon until crisp.


3. Add garlic and shallot to the pan. Cook until shallots are translucent.
4. Add portobellos and dried mushrooms with its broth. Stir.
5. Then stir in coconut milk, the rest of the veggie broth, thyme and black pepper.


6. Simmer on low for about 5 minutes.
7. Stir the sauce and fold into your ‘pasta’ choice.


20140704-194753.jpgAnd this little piggy ate allll the piglet pasta. Oink!

Embarrassing Google Searches

I must take a moment to post about something completely different from Ulcerative Colitis or paleo recipes. It’s funny. Keep reading.

Since the birth of Mangia Paleo in January 2014, I receive statistics that help me understand my audience.
One of the analytic reports is grouped by internet search results. So, I can see the phrase someone types when a they search a phrase in their browser and click a link from the results.

For example, if someone types “paleo swordfish recipes” into their browser Google may refer them to my Swordfish with Mango Avocado recipe. If they click that recipe from the search results I can see that someone searched “paleo swordfish recipes” to get to my blog.


Now that you understand what I’m talking about… here are some search terms that brought people to

I have not altered the phrases in any way.

  1. less farts paleo
  2. can i wear pajamas to a colonoscopy
  3. paleo bloated poop like goats
  4. does potty make your hips fat
  5. laura scavoila paleo
  6. a girl shiting on the sid wack
  7. paleo girl squatting to poop
  8. word sound plantain
  9. disgusting grains
  10. what cause goody red stuff to come out your butt
  11. ate unfiltered honey made me poop
  12. what garnishes that mustn’t be reused for drink service
  13. bragg apple cider almost made me shit my pantd
  14. chunk of a radish in bowel movement
  15. sexy pooping

Now I will attempt to address these search terms. You know… because… they were searching for more information.

  1. Yes. You will have less farts eating paleo. And they smell nicer too.
  2. Your pants are coming off anyways, honey. So get comfy.
  3. Exactly. Poop. Bloating. And goats. That’s what is all about.
  4. No. My potty does not make my hips fat.
  5. Spelled my name wrong, but that’s cool someone searched my full name!
  6. Nope, wasn’t me.
  7. Yep, that’s me.
  8. The rain in Spain stays mainly in the plain.
  9. Yes, all of them are bad.
  10. Will you people get off the internet and call a doctor, please?
  11. Well then stop eating unfiltered honey.
  12. You should never reuse garnishes. EW?
  13. Noted. Thank you. I won’t be buying that apple cider.
  14. I hope he didn’t image search that one.
  15. Sexy and I know it!

Don’t worry, I can’t track who you are or where you come from. ;) So cheers to the weird searching!

Pineapple and Digestion

Why did the pineapple go out with the prune?

Because he couldn’t find a date!


What’s this buzz about pineapple being great for digestion? For starters, it contains about 87% water to it helps get flowin’ through your digestive tract. Did you just picture a pineapple on a waterslide? Because I did.

It also contains digestive enzymes that help break down proteins from food. Between the enzymes, water, and fiber this tropical fruit is a great addition to any meal. Check out a pineapple recipe line up at the bottom of the post!

mangia pineapple

One of the reasons I decided to post about pineapple is because I am currently in Hawaii. I have never tasted such fresh fruit until vacationing here. Once home of the world’s largest pineapple maze (because this is important, people) Dole was a huge distributor for pineapples in Hawaii. And for good reason.There’s pineapple everywhere and it’s delicious. So, here is some spikey fruit awesomeness.

How can you tell a pineapple is ripe?

Smell it! The more it smells like sweet pineapple the better it will be. The outside will feel almost like soft rubber. That’s a weird analogy but it’s not too firm, but not soft where you feel like you’ll leave a thumb print.


Pineapple contains bromelain extracts. These babies contain enzymes that help digest proteins in our gut. It’s also known to have anti-inflammatory effects. I think this is what people refer to when they say pineapple is good for digestion.

Vitamin C

Adding a bit more Vitamin C to your diet may help people with autoimmune diseases since it boosts your immune system. The healthier your immune system is the more your body can concentrate on healing the disease. That way it’s not so distracted with your head cold, etc.

grilled pineapple

Now I made you crave pineapple, huh? DON’T WORRY! Here’s a list of paleo recipes including this refreshing tropical fruit.

Warm Cinnamon with Cashew Cream by Mangia Paleo
Piña Colada Shrimp by Mangia Paleo
Pineapple Verde Chicken by Mangia Paleo
Pineapple Pork by Ancestral Chef
PeaNOT Pineapple Slaw by Beyoutifully Delicious
Tropical MCT Smoothie by Plaid and Paleo
Chocolate Chili Pineapple by Civilized Caveman
Pineapple Bacon Guacamole by What Would John Mack Eat?
Pineapple Mint and Lamb Kebabs by Autoimmune Paleo
Hawaiian Turkey Burgers by Against All Grain



Steamed Clams and Bacon

Check out these heroes in a half shell. Bacon power!

When my father and I collaborate with food this is what happens. First, dad gets access to millions of pounds of fresh locally harvested clams. Mom doesn’t like them. So, I get a phone call inviting me to dinner. I go visit with bacon in hand. Seriously, I brought bacon to my parent’s house for dinner. That sounds ridiculous. But it’s true.


Did you know that clams are high in iron? I am pointing this out because most people with Inflammatory Bowel Disease are prone to anemia because we poop blood a lot. Women are especially prone to anemia. So ladies, get’cho bacon and clams on!

Clams are also a very lean protein which is helpful if you are following paleo for weight loss reasons. Not only that but clams have a significant amount of B vitamins which keep the nervous system running smoothly. The most important reason though, is that a clam is a freakin’ delicious treasure (#brunomars) found in the ocean.

Recipe adapted from and inspired by my father. 


NOTE: measurements are in Italian metrics. ie, handful of this, pinch of that. ;)

  • A million pounds of fresh littleneck clams
  • 2 cups vegetable stock
  • 1 cup wine (optional, but highly recommended)
  • 4 whole garlic cloves, peeled and cut in half
  • 1/2 handful lemon basil, chopped (or regular basil and zest from 1/2 lemon)
  • 1/4 handful of parsley, chopped
  • 6 oz bacon
  • pinch ground black pepper


You can either grill or steam them. If you grill them, simply throw them on a the grill, cover, set on medium high heat until the shells open.
Add clams to a large pot with wine, vegetable stock, garlic, parsley and basil. Cook on medium high heat until all clams open. About 10-15 minutes. Stir once halfway through. 

While the clams are bathing in wine, cook the bacon until crispy. (400 degree oven for 15-20 minutes is my favorite way). Chop the bacon into small bits. Add pepper and parsley. Combine.

Once cooked, remove clams from the pot. Discard or save the clam juice broth.

Break off the top shell. Add bacon mixture ontop of the clam. Serve on the half-shell.

I understand I went a little heavy on the bacon. WHY NOT? Did you not read Time Magazine’s article on good fat? ;)


They make for a savory dinner or impressive appetizer. Substitute wine with vegetable broth to be autoimmune protocol compliant.



Strawberry Basil Grilled Chicken

There is nothing more tasty than hand-picked strawberries from your local farm. Wait… yes there is. When you combine it with basil and balsamic! If you have never tried this combination you’re probably thinking, “what the heck is this girl doing? Strawberries are for dessert!” I ask you to open your mind just a bit and try this deliciously refreshing grilled chicken dish. Go on… I promise you’ll like the combination of flavors.

If you’re like me you like chicken but it can quickly get boring. Adding fruit is a crazy idea. An idea that works! This is a perfect alternative if you’re watching your nightshades consumption. Nix the tomatoes and opt for fruit.



  • 2  8 oz chicken skinless breasts
  • 8-10 large strawberries
  • 3 tbsp balsamic vinegar
  • 6 large basil leaves (about 1 handful)
  • 2 1/2 tbsp olive oil
  • salt and pepper to taste



Place 2 tbsp balsamic vinegar, 2 tbsp olive oil and salt & pepper with chicken in a ziplock bag. Let sit for anywhere from 5 minutes to 5 hours. You can even skip this step and grill the chicken with light Italian seasonings. When ready, place on grill for at least 5 minutes each side depending on thickness.

While chicken is getting fired up on the grill chop the strawberries and basil into small pieces. Combine in small bowl with 1 tbsp vinegar and 1/2 tbsp olive oil.  Let the fruit and oil & vinegar sit in bowl until chicken is done cooking. The strawberries will break down and get soft in the vinegar.

Remove chicken from the grill and add strawberry chutney on top of chicken. Sprinkle fresh basil on top as garnish.


Paleo, low FODMAP, and AIP friendly. Check out this balsamic vinegar recipe that is more SCD and GAPS friendly.

Sautéed Kale and Carrot Ribbons


I will spare you and will not recite all the benefits of eating kale. You probably already know that leafy greens are packed with nutrients. And I’m sure you have heard the push on how kale is rich in antioxidant vitamins. So I won’t talk about how it’s a great source of Vitamin K, iron, and calcium. I also won’t need to tell you that, from someone with an inflammatory disease, kale is my go-to food because it has anti-inflammatory properties. You must know that it contains more vitamin C than spinach and more calcium than milk. Right?

So like I said I won’t need to highlight kale benefits because you already know. ;)

And if you don’t know…now you know. It’s all good baby bay-bee.


This is an Autoimmune Protocol, SCD, Paleo, GAPS diet friendly dish.


  • 1 large kale bunch 
  • 3 medium whole carrots
  • 1 garlic clove
  • 1 large red onion
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • Generous sprinkle fresh parsley (chopped)
  • Olive oil
  • S&P to taste



Use a peeler to shave the carrots into ribbons. Tear off 2-3 inch pieces of kale.  Peel and julienne an onion. Chop garlic. Set everything aside in a bowl. Congratulations. You just prepped all your veggies!

Next, lightly coat the bottom of a stove-top skillet with olive oil. Add onions and garlic. Sauté on medium heat until onions get tender.

Next, add carrots for another 2 minutes – just to soften them. Kale cooks pretty fast so by layering the ingredients during cooking you ensure they all will cook the same.

Add kale with lemon juice, zest, parsley, and S&P. Stir until kale is wilted but still has green color and body to the leaf. 

Serves 2-3 as a side dish.

Double or triple this recipe as an awesome pot luck, picnic, or BBQ crowd pleaser!
Got leftovers? Add some to eggs for a breakfast frittata.



Paleo Vanilla Flag Cake

The most patriotic paleo dessert of all time! America, the beautiful!

My great aunt used to make a rectangular angel food cake with cool whip and berries every summer for Independence Day. I would look forward to our fourth of July picnics just for this cake. So it was only a matter of time before I created a gluten free, grain free, dairy free, and refined sugar free version!

Red, White, and Blue meets paleo in the most refreshing dessert on the internet!



  • 8 egg whites
  • 3 eggs
  • 2/3 cup coconut flour, sifted
  • 1 tsp baking soda
  • 2/3 cup honey or 1/2 cup maple syrup
  • 1/4 cup coconut milk (from carton)
  • 2 tsp vanilla
  • 1 tbsp lemon juice
  • pinch of sea salt
  • About 6-7 medium strawberries
  • 1/4 cup blueberries

For the whipped ‘cream':

  • 2 cans full fat coconut milk (cold and hardened – like my heart LOL!)
  • 1 tbsp honey or maple syrup
  • 1 tsp pure vanilla



Beat the egg whites in a mixing bowl until stiff peaks form. This usually takes 3-5 minutes.

In a separate bowl combine whole eggs, vanilla, honey, coconut milk and lemon juice in a bowl. Then, in ANOTHER bowl (we’re up to three…I know…haha) mix the dry ingredients: coconut flour, baking soda, sea salt. Incorporate the wet ingredients with the dry ingredients and mix well. Then, gently fold in your stiff egg whites until the batter is fluffy.

Add to 11 x 9 baking dish (9×13 may be too large, unless you want a think layered cake). As long as it is rectangle!! Bake in 375 degree oven for 25 minutes.

Let cool before adding whipped cream. See below


For the whipped cream:

Scoop out the top hardened coconut milk from both cans. (save the bottom liquid for smoothies, drinks, coffee, etc). Place in mixing bowl with honey and vanilla. Beat on high until peaks form. This is where you can add a tsp or so of brandy if you aren’t strict paleo. YUM!

Chill in the fridge until the cake is cooled.

While the cake is cooling cut strawberries in halves or quarters, whatever fits best on your cake. I cut mine in quarters. Then, pick out similar sized blueberries. Set fruit aside.

Cover the cake with whipped ‘cream’ and add fruit as seen in the pictures.


This paleo American cake is a crowd pleaser at picnics, weekend breakfast treat, and a fun way for kids to help out. Ask them to place the fruit on top!

Don’t forget to sing happy birthday to good ‘ol United States of America!




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