Grilled Buffalo Chicken with Primal Ranch Dip

This Ranch Dip makes me happy…that’s all I can really say about it. I rarely have new recipes that incorporate dairy products, but I found a fantastic plain Greek yogurt here in Germany that has absolutely NO sugar so I had to use it in something lol. I would imagine, if you look for it, you can find a brand without any sugar as well….I know Fage and Chobani are popular but I keep hearing about GMO’s in them. Their websites say Non-GMO though…who knows what to believe anymore, right?! 

Grilling is necessary right now…absolutely…it is SO hot here and the air conditioner is awful. So, cooking in the kitchen does not sound appealing at all. I grilled the chicken by best charcoal grills, brushed it in wing sauce, then tossed them in wing sauce at the end as well. They were delicious! I will be making all my wings like this from now on.

grilled buffalo chicken

Grilled Buffalo Chicken with Primal Ranch Dip Recipes

For the Chicken

  1. Chicken legs or wings (I used 16 small legs)
  2. 1 tsp salt
  3. 1 tsp black pepper
  4. 1 tsp smoked paprika
  5. dash of cayenne

For the Buffalo Sauce

  1. 1 cup Frank’s Red Hot (or any buffalo sauce)
  2. 1/4 cup Kerry Gold Butter
  3. 1/2 tsp black pepper

For the Ranch

  1. 1 cup Plain Greek Yogurt
  2. 1/3 cup Paleo Mayo
  3. 1 tsp Onion Flakes/Powder
  4. 1 tsp Dried Parsley
  5. 2 tsp Dried Dill
  6. 1 tsp Garlic Powder
  7. 1/2 tsp Apple Cider Vinegar
  8. Salt and Pepper


  1. Prepare your grill before seasoning the chicken so it has enough time to heat up.
  2. Season your chicken with all the seasonings, and place it on the grill.
  3. In a small sauce pot, heat your wing ingredients and stir until the butter is melted. Place 1/4 of the mixture in a small bowl, and the rest in a large bowl.
  4. After the chicken has cooked on one side, about 15 minutes, turn it over and baste with 1/4 of the sauce you reserved. After about 15 minutes, turn the chicken over and baste the other side…it only needs one coat of sauce.
  5. Once the chicken is done, toss in the large bowl with remaining wing sauce!

For the ranch

  1. In a mason jar, combine all the ranch ingredients and stir, very simple!

Just in case you do not have access to Paleo Mayo, or haven’t made it before, this is what you will need

  1. 1 cup light olive oil (it MUST be the light version)
  2. 1 egg
  3. Juice of 1 small lemon
  4. salt and pepper
  5. Emulsion blender
  6. In a mason jar, add your oil and egg. Use your emulsion blender to blend them together for 30 seconds. It will start to get thick and turn white. Turn off the emulsion blender, and add in the lemon, salt and pepper. Emulsify again for another minute until thick like standard mayo. Use 1/3 of a cup for the ranch, and you can save the rest in the fridge.

If you try out the recipe, don’t forget to tag me on Instagram or hash tag #grimanesavargasanticuchos! I would love to see your creations!

apple cinnamon pancakes recipe

I hope you all have had a good week!! Today I made Apple has been on my to-do list for a couple weeks, but since I am starting my challenge group tomorrow and sugar detoxing, I decided to make them today and get it out of the way! I know everyone is posting pumpkin on everything recipes, I have done a couple as well, but I decided to throw apple into the mix too! After all…we can’t eat pumpkin with EVERYTHING right?!

I am pretty sure my neighbors think I’m crazy. I always go onto the balcony to take my photos…well unless its raining of course. Sometimes other people on their balconies watch me like “what is she doing?” they probably think I am taking photos for instagram or have too much time on my hands. Maybe one of these days I will share with them. I usually don’t only because people get freaked out when you say its Paleo…like they are going to die because it doesn’t have refined sugar lol. I am here to tell you all, it is OKAY…it’s healthy AND delicious!

apple cinnamon pancakes recipe

Recipe for these Paleo Apple Pancakes!


  • 1 apple, peeled and diced
  • 4 eggs1 tsp vanilla extract
  • 1/4 cup coconut milk
  • 1/4 cup unsweetened almond milk
  • 1 tsp raw honey1/3 cup + 2 Tbsp tapioca flour
  • 1/3 cup almond flour1/3 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamondash of salt

For the apple topping:

  • 1 peeled and thinly sliced apple
  • 1 tsp honey
  • 1/2 tsp cinnamon
  • 1 Tbsp kerrygold butter


Heat a small sauce pot on medium heat, and add in the apple topping ingredients. Cook together until the apples are tender. This takes about 20 minutes, so they should be done once your pancakes are done cooking.  Heat a large pan on medium heat, and add a little cooking fat like coconut oil or kerrygold butter.

In a medium mixing bowl, add in the eggs, vanilla, coconut milk, almond milk and honey. Whisk together until everything is well combined.

Next, add in the flours, baking powder, cinnamon and salt. Whisk this together carefully, until all the lumps are out.

Spoon 2 large scoops of batter onto your skillet, and sprinkle some of your chopped apple on top. After about 3 minutes, flip the pancake over and cook another 2-3 minutes. You will see the pancake rises and cooks through nicely.

Just a note: You CAN mix the chopped apple in your batter, but I tried that in the second batch, and they didn’t turn out as good.

Serve your pancakes with some of the apple topping.

Recipe makes 6 pancakes.

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Paleo pancake recipe: Protein Squares

Paleo pancake recipe

You guyyysssss! How many times have I said I failed at making bars?? If any of you actually read my pre-post nonsense…the answer is a lot lol. I tried doing whole-nuts like a “kind bar” without the syrup and corn puffs, but it ended up being granola instead…which was pretty awesome if I do say so myself. This time I just crushed the nuts up, and yay! A perfect protein packed, slightly sweet, yummy snack! I did NOT add protein powder to these, I wanted to, but I just didnt want to get into that yet. Especially since not everyone has Shakeology to put in it. However, I do have a really yummy Shakeology dessert coming, whether you have the product or not, only because they are really awesome…so keep your eyes open for that!

We have all heard the yes and no’s about nuts, right?! The thing is, you could find 100 articles about the benefits of a certain food, and right along with it are 100 articles bashing that same food. So, lets just go with the facts for now and see how that works out 

I DO agree that nuts should not be eaten ALL the time. Even though most nuts are a good source of fat and protein, too much of anything can be harmful to your health, especially if you are trying to lose weight. So, if you make these bars, 1-2 bars is enough for the day. It is easy to exceed that, and its easy to snack on nuts all day long, but truth is, if you are trying to lose weight still enjoy them, but you don’t want to overload on them.

With that said,  Almonds, and most nuts, are high in monounsaturated fats, which help lower LDL cholesterol and can even help prevent heart disease. They are also packed with vitamin E, potassium and Magnesium. They also have biotin, which help us have healthy hair, nails and skin! Just 1/4 cup of almonds has 5 grams of protein!

Pecans are probably the most fattening nut…but healthy fats of course. Nuts are right up there with olive oil and avocados. They are high in fiber, copper, manganese, iron and protein. They are best known to help heart heath just like almonds, and the fiber helps the digestive system. Since pecans are high in magnesium, they are also known to work as an anti-inflammatory. Only 1/4 cup of pecans has 2.5 grams of protein!

Sunflower Seeds have a ton of benefits I didn’t even know about until recently. First, they are high in selenium, which works in repairing blood cell damage and has been known as a cancer fighter. They also contain magnesium, copper, vitamin E and antioxidants, providing many of the same benefits as almonds and pecans! There are also over 7 grams of protein in just 1/4 cup!

If you are looking to pack a little more protein in your diet, and get your sweet treat in as well, give these yummy protein squares a shot! Remember to hashtag #grimanesavargasanticuchos on Instagram or tag me @grimanesavargasanticuchos on Instagram and Facebook if you make one of my recipes! I love to see your creations!


paleo pancake mix recipe


  1. 1 cup almonds
  2. 1 cup pecans
  3. 1/2 cup sunflower seeds
  4. 1/2 cup unsweetened dried coconut
  5. 1/2 cup almond butter (you can use homemade or store bought if you prefer)
  6. dash of himalayan pink salt
  7. 2 Tbsp raw honey
  8. 1 Tbsp coconut oil

For the top

  1. 3 oz of 70% or higher dark chocolate
  2. 1 Tbsp coconut oil
  3. 1 tsp to 1/2 tbsp raw honey (depends on how sweet you want your chocolate, and what the chocolate percentage is but I used 1 tsp)


  1. Preheat your oven to 350 degrees, and line a square baking dish with parchment paper.
  2. In your food processor, add in the almonds, pecans, sunflower seeds and coconut. Make sure the nuts are raw…not roasted and not salted.
  3. Run the mixture in your food processor for about 1 minute until everything is ground, then add in the almond butter, coconut oil, salt and honey, and run on high until everything is combined and starts to come together.
  4. After you line your baking dish with the parchment paper, spoon the mixture into the dish. Press down with your hands so the mixture is packed and wont crumble apart.
  5. Place in the oven for about 15 minutes, until the edges start to turn golden brown.
  6. Fill a small pot with 1 cup of water, and place a glass bowl over the pot to create a double boiler. Place your chocolate, coconut oil and honey in the glass bowl, and stir together until melted.
  7. Remove the bars from the oven, and pour your melted chocolate on top.
  8. Place the bars in the freezer to cool, about 30 minutes. You want the chocolate to be solid on top, not melted.
  9. Once cooled, remove the bars from the pan, they come out easily since you lined with the parchment, and slice into squares.
  10. Store in a Tupperware container in the fridge!


  1. I used an 8×8 square cake pan, and it made 25 small squares!
  2. Nutrition Facts per square:Calories 154, Fat 14, Carbs 7, Fiber 2, (Net Carbs: 5), Protein 4


Apricot Chipotle Crock Pot Ribs

 chipotle ribs recipe

I hope everyone had a wonderful 4th of July! As we celebrate our independence, remember those who fight for us, who have died for us…past and present…we usually like to spend some quality time with our families and grill some awesome food! I will always remember my little brother Anthony, he died in Iraq in 2017. My husband is also currently enlisted, and my Grandfathers fought in the Korean war. I will never forget the sacrifices made, by everyone, as we continue to enjoy our freedom!

On that note, we enjoyed some awesome ribs on the 4th, and just hung out while the kids played in the pool. You can make these ribs in the crock pot, which we love, or you can grill them. If you do decide to grill them, place them on indirect heat for a while before you actually put them over the charcoal…the slower the better!

As always, if you make these, be sure to tag me or hash tag #grimanesavargasanticuchos on Instagram! Thanks so much and enjoy!

chipotle ribs recipe


  • 4 Racks Baby Back Pork Ribs
  • 4 Chilies in Adobo Sauce
  • 1 tsp Raw Honey
  • 1 tsp Smoked Paprika
  • 1 tsp Parsley
  • 1 tsp Garlic Powder
  • Salt and Pepper


In a small bowl, combine the Paprika, Parsley, Garlic, Salt and Pepper.

Use 1 chili in adobo sauce, and rub it on one rack of ribs, on the front and back. This should use up the entire chili. Do this for all 4 racks, then drizzle just a small amount of raw honey over the tops of the ribs. I only do this to knock some of the heat down…if you prefer to leave that out, its ok, they still taste great!

Sprinkle the dry rub ingredients over the front and back of the ribs, and rub into the meat with your hands.

Add 1 cup of water to the bottom of your crock pot, with 3 garlic cloves.

Cut your rack of ribs in half, and line them around the sides of the crock pot, into the middle, almost creating a coil. If you run out of room, you can just place the rest on top.

Cover with the lid, and cook on the low or 8 hour setting.

While the ribs are cooking, make your Beefsteak BBQ.

After your ribs are done cooking, gently remove from the crock pot onto a baking sheet. Be careful when removing the ribs as they will fall apart if you take them out too quickly. This is why you cut the ribs in half…so it makes taking them out much easier.

Brush the Apricot Chipotle BBQ Sauce on the top of your ribs, and place in the broiler until the sauce sets…mine only takes about 1 minute.

Flip the ribs over, and brush with sauce, and place in the broiler again. I do this two times on each side.

That’s it! I am sure you will love these!

Serve with your favorite veggie or coleslaw!