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Roasted Sweet Potatoes with Green Bean Almandine

This veggie dish may sound like a strange combination, but it really works. Besides being delicious, it only requires one pan. That means good food and easy clean up. That makes this a win-win.

  • 2 sweet potatoes
  • 6 oz. green beans
  • 1 tbsp thyme, fresh
  • 2 tbsp olive oil, divided
  • 2 tbsp almonds, sliced
  • sea salt and pepper to taste

Preheat oven to 400 degrees.

Cut sweet potatoes into 1/2 inch cubes. Strip the leaves off stems. On a baking sheet  season sweet potatoes with thyme, salt and pepper. Drizzle sweet potatoes with olive oil.

Roast potatoes for 10 minutes; stir in green beans and drizzle more olive oil so the all ingredients are well oiled. Stir all ingredients. Continue to roast for 13 minutes; stir and add almonds. roast for another two minutes. Remove from heat. Serve. Eat. Enjoy.img_0654

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Pork Chops with Pan Sauce

It has been a long time since I have made pork chops. This recipe is fast, easy and very tasty. The pan sauce is so flavorful and requires just a few ingredients.



  • 2 bone-in pork chops
  • all-purpose seasoning (see website)
  • 2 tsp bacon fat
  • 1/2 c white wine
  • 1/2 c chicken stock
  • 1 tbsp butter

Note: If you prefer to not use white wine substitute 1 tbsp of apple cider vinegar and increase chicken stock to 3/4 c.

In a large skillet melt bacon fat over medium heat. While bacon fat is melting; pat dry each  side of the pork chops with a paper towel. Sprinkle all-purpose seasoning on the pork chops. Massage the seasoning into the meat. This is important to get the flavor in the meat and not just on the top. You might need to make slices on the fat around the edges of the pork chops. This will help keep the pork chops from curling.

Brown the pork chops, until they have a golden crust. Turnover and repeat. Remove from heat, cover and let rest. I will continue to cook even off the heat, with it being covered.

Now it is time to make the pan sauce. Pour in the white wine and chicken stock; scrape all the bits from the bottom of the pan those bits equal big flavor. By doing this step you are deglazing the pan, incorporating the flavor bits and liquid together. The white wine adds acidity to give you a well rounded sauce with a beautiful depth of flavor. There is no need to add more seasoning, because you have the flavor from the pork chop bits. Reduce the sauce down about halfway; stirring occasionally. Add butter and stir. Spoon the sauce over the pork chops. Serve. Eat. Enjoy.

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Sesame Shrimp with Ginger Cilantro Cauli-Rice and Crispy Green Beans

I’ve made this a couple of times now, and I seem to change it a little bit every time. Each time is as good as the time before, even if it’s a little different. This has such a fresh taste. The ginger and cilantro smell so good , and it makes a wonderful change to the plain cauli-rice.


  • 10 oz. shrimp, peeled and deveined
  • 6 oz.  green beans, trimmed
  • 1 small head of cauliflower, cut or processed into rice bits
  • ginger – thumb size, peeled and minced
  • 1 tsp chives, minced
  • 2 cloves of garlic, minced, divided
  • 1 tbsp coconut aminos
  • 1 tbsp sesame seeds
  • 3 tbsp cilantro
  • 1 lime
  • 1 tbsp extra virgin olive oil
  • 1 tbsp toasted sesame oil
  • pinch of salt and pepper

Preheat the oven to 400 degrees.

On a baking sheet mix the green beans with the olive oil, sea salt and pepper. Place in the oven for about 15 minutes, stirring halfway through until slightly charred and crispy.

In a medium bowl marinate the shrimp, coconut aminos, half the garlic, and half the ginger.

In a large pan heat some olive oil over high heat. Add the shrimp and marinade and cook 2-3 minutes, until shrimp is opaque. Remove from pan and set aside. In the same pan,  turn down the heat to medium; add the sesame oil, the remaining garlic and ginger. Cook about 30-60 seconds, until fragrant. Add the cauli-rice. Cook the cauli-rice about 3-5 minutes, just until the cauli-rice is tender, not mushy. It should resemble the look of fried rice. Add the chives, and half the cilantro.

It’s time to plate. Layer cauli-rice, green beans, and then shrimp. Garnish with sesame seeds, cilantro, and a squeeze of lime. Serve. Eat. Enjoy.





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Apple -Cranberry Compote

Sometimes I even surprise myself. This combination of apples and fresh cranberries was a huge  – WOW moment. It is really that good. The flavors are complex, yet the compote is so easy to make. Basically a chop and in the pot kind of sauce. Ladle this compote on pancakes or waffles and you will have a breakfast everyone will remember.

  • 1 orange, zested, juiced
  • 1/2 c  maple syrup
  • 1/2 c fresh cranberries
  • 1 apple , peeled, cored, cubed
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of sea salt

In a medium saucepan over medium-high heat add all the ingredients. Bring to a boil, stirring occasionally, then turn down to a simmer. Cook until most of the cranberries have burst. Turn heat off, set aside until ready to serve.



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Fluffy Cinnamon Apple Pancakes

Down here in Florida the weather does not get very cold. Thank goodness, because me and the the cold do not get along.  However, this morning it was a little chilly. I know it is a matter of perspective, but for us down here it was chilly. I felt like pancakes, something warm and filling. I topped these with a warm fruit compote. Yummy is the word for these.

  • 3/4 c unsweetened applesauce
  • 4 large eggs
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tbsp melted ghee
  • 3 tbsp coconut flour
  • 2 tbsp tapioca flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch sea salt

Whisk the applesauce and eggs; add one egg at a time, beating well with each addition. Add vinegar, vanilla, and ghee. Sift the coconut flour, tapioca flour, baking soda, cinnamon, nutmeg and salt into the wet ingredients. Allow the batter to rest 15 minutes to let the batter thicken.

Heat a large skillet over medium-low heat. Grease the skillet and spoons the batter into the skillet. I usually use 1/4 c. When a few bubble appear, flip the pancakes once to finish cooking. Repeat until you have used all of your batter.

Serve with butter or ghee, fresh fruit or warm maple syrup. Eat. Enjoy.



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Steakhouse Steak

I love a good “Steakhouse” steak, however, I don’t like paying the price that they want to charge for a piece of meat. That is why I decided to make my own, and save myself a ton of $$$. One of the most important things about the perfect steak is to get a great piece of meat. This is the key component. The next thing is time, and a little preparation. These few things will help you produce a wonderful, eye-rolling bite of steak.

The first thing you want to do is pat dry your steak with a paper towel, removing the moisture from the outside of the steak. After you have dried the outside of the steak it is time to season. Like I have said in my past posts, seasoning is key to great flavor. Do not be afraid to season, it will make a difference to the end product.

In the photo below you will notice that I have used a sheet pan and a cooling rack. It is important to use the cooling rack so that air can circulate around the steak. This helps dry out the crust of the steak and lock in the moisture. Now it is time to put in the refrigerator for 1 hour up to 24 hours. I found out it is best not to go past 24 hours. Do not cover the meat.



Notice the difference in the color of the steak. This is after 3 hours in the refrigerator uncovered.

It’s time to cook. I’ve used both methods and both produce equally good results. For this post I will use the broil method. I like this method for its speed of cooking. For medium-rare it takes about 15 minutes on the highest setting of the broiler. Broil first side about 9 minutes; turn and broil for additional 6 minutes. Take out of the broiler and let rest. I know you want to go and start into to that beautiful steak – Wait. It will taste so much better if you do, and it will be juicy. The juices need to redistribute throughout the steak. If you cut it right away all the juices will drain out, and then you will have leather.


As you can see we had broiled campari tomatoes and steamed broccoli florets. We enjoyed.


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Caramel Sauce

I do not know anyone who does not like a caramel sauce. You really have to look at the ingredients. Most have high fructose corn syrup  or refined sugar – Yuck. It is amazing how easy this is to make. There  is no reason you can not have your caramel sauce anytime you want.

I used this sauce with some sautéed bananas to top my almond cake. Just thinking about it makes me want more cake.

  • 1/2 c coconut milk
  • 1/2 c butter/ghee
  • 1/2 c honey
  • pinch of sea salt
  • 1 tsp vanilla

In a heavy medium saucepan stir together coconut milk, butter, honey, and salt. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium heat. Boil gently for 10 minutes more. Remove from heat; stir in vanilla. Transfer sauce to a mason jar. Let cool for 15 minutes. Cover and chill for up to 2 weeks. Let stand at room temperature for one hour before serving.


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Almond Cake

I’ve been thinking about making this cake for probably about a month.  It is incredibly moist. This cake is a blank canvas for any kind of topping you’d like. The possibilities are endless. I’m thinking either an apple-cranberry sauce or maybe a banana-caramel sauce. What do you think? I’ll let you know what I decide for this time.

  • 3/4 c butter  (softened)or ghee
  • 3/4 c honey granules
  • 4 eggs
  • 1/2 c almond milk (see website)
  • 1 tsp pure vanila extract
  • 1 1/2 c almond meal/flour finely ground
  • 1/2 c coconut flour
  • 1/4 tsp sea salt
  • 2 tsp baking powder

Preheat oven to 350 degrees. Grease a 9×13 inch cake pan. Cream together butter and honey granules until smooth. Add in eggs, one at a time, and beat until fully blended. Add almond milk and vanilla; mix until combined.

In a separate bowl, combine flours, salt and baking powder. Wisk all the dry ingredients so that they are well incorporated. Stir dry ingredients into wet ingredients. Beat until creamy. Spread batter in prepared pan and bake for 30 minutes. Serve with your choice of topping. Eat. Enjoy.


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Not Your Average Meatloaf

This meatloaf is so flavorful that you don’t even have to top it with ketchup or a sauce. At least, that’s what my husband said. He has a pretty good palate. To be honest I was a little surprised how good this turned out. Meatloaf isn’t one of my usual dishes, but I was in the mood for some comfy food. I will definitely make this again.

  • 1 lb. ground beef – grass fed is best
  • 1 lb. ground pork sausage
  • 4 garlic cloves, minced
  • 3/4 c onion, medium dice
  • 2 tbsp tomato paste
  • 1 tbsp All-purpose seasoning ( see website)
  • 2 egg yolks, beaten
  • 1/2 c almond meal (see website)


Preheat oven to 375 degrees.

You are going to like this. Just mix it all together. Use your hands, this mixes everything  together the best. Form into a loaf pan. Bake for 30-45 minutes.

I served the meatloaf with my smashed potatoes, and brussel sprouts with cranberries. Very delicious. Serve. Eat. Enjoy.img_0595

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Garlic Smashed Potatoes

I don’t make potatoes very often, however once in a while I feel like a savory treat. This is one of them. This is a throw it in the pot all together to cook and them mash kind of dish. Easy-peasy. You can have them with the skin off or on. My husband likes them more rustic with the skins on. Besides, it’s even easier that way.

  • 1 lb. of gold Yukon potatoes
  • 4 garlic cloves, peeled, whole
  • sea salt
  • 6 tbsp butter or ghee
  • Potato ricer

Wash potatoes. Chop into 1 inch pieces. Put into large pot with water and sea salt, probably about 2 tbsp. You want to make sure your water is seasoned. The potatoes are like a sponge and they will absorb all the flavor you put into the water. Add garlic cloves. you can put them in whole. The garlic will get smashed later. Turn heat to high and cook until potatoes are fork tender. This takes about 20-30 minutes.

Drain potatoes. Do not rinse. You probably noticed I mentioned a potato ricer in the list of ingredients. This is a wonderful tool. It gives your arms a workout too. Fill the potato ricer with the cooked potatoes and garlic cloves. This is the workout part. Squeeze the contents into the pan you cooked the potatoes in. The pan should still be hot; this will help take out any excess moisture left in the potatoes. Continue with this process until all the potatoes and garlic are back in the hot panned smashed. Now it’s time for the butter. Let it melt in the pan, while you are stirring the potatoes so that everything is well incorporated. You can always add some chopped parsley for a little color. Serve. Eat. Enjoy.