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I think you should have two really good red sauces in your repertoire: a meat-sauce and a marinara. I know they are both red sauces. However, I use the meat-sauce for something that is hearty. I use the marinara sauce for a lighter touch. This marinara is great for pizza.



  • 1 tbsp vegetable broth
  • 1 onion, large, diced
  • 4 garlic cloves, minced
  • Mediterranean Seasoning
  • 6 oz. tomato paste
  • 2 26.46 oz. can/box diced tomatoes (Pomi)
  • 1 29 oz. tomato sauce
  • 2 tbsp maple syrup
  • 2 bay leaves
  • basil, garnish

Add onions, garlic, and sprinkle a generous amount of mediterranean seasoning to a large dutch oven. Cook over medium heat until onions are translucent, add vegetable broth as needed to keep onion mixture from sticking. Add tomato paste to onion mixture. Stir in tomato paste, working the paste into the onion mixture. This takes only 2-3 minutes. Add some more mediterranean seasoning. You want to layer flavor at every step.

Add diced tomatoes, tomato sauce, maple syrup, bay leaves, and some more mediterranean seasoning. Stir occasionally. Turn heat down so the sauce is at a low simmer. Simmer for 2-3 hours. Serve. Eat. Enjoy.

To store in freezer, let sauce cool and transfer to gallon ziplock bags. Make sure you get out the air, close and lay flat. Remember to date your bag, and first in is the first out.

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Pan Seared Salmon Salad with Thai Dressing

I have mentioned before that I like seafood and salmon is one of my favorites. It is hard not to like seafood when you live in Florida. There is so much seafood to enjoy. I made this for a quick lunch. The salmon literally took minutes to prepare.


  • Thai Dressing (see website)
  • 2 salmon filets, skinned
  • 1 tsp coconut oil
  • pinch of sea salt and pepper
  • 1 romaine heart,chopped, divided
  • 1/2 c cherry tomatoes, quartered, divided
  • 2 tbsp slice almonds, toasted, divided
  • 1 tbsp cilantro, chopped, divided

Prepare Thai Dressing if you do not have any on hand.  Prepare plates with a bed of lettuce.

Pat dry salmon filets with paper towels. Season both sides of filet with salt and pepper. Melt coconut oil over medium-high heat in large skillet. Place show side (the side that you want to look at when it is on your plate) down. Leave salmon filet alone and let it get a pretty seared color. This will only take 3-5 minutes. Turnover filet and only cook it for a bout 1 minute. That is all it takes to have a perfectly cooked salmon filet.

Place cooked salmon filet on top of greens. Scatter tomatoes on greens. Sprinkle cilantro and toasted almonds on top of salad.

I like to put the dressing on the side. It lets you control the amount you want to use on your salad. Serve. Eat. Enjoy.

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Thai Sauce/Dressing

This Thai Sauce/Dressing is Amazing. Actually it might be addictive. I’ve used this as a marinade, dipping sauce and dressing. It is very versatile and a good one to keep on hand in your refrigerator.


  • 13.5 oz. coconut milk
  • 2 tbsp cilantro, fresh, chopped
  • 1 tbsp maple syrup
  • 1 1/2 tsp red thai curry paste
  • 1 tsp ginger root, finely minced
  • 1 lime, zested
  • pinch of sea salt
  • 1 tsp arrowroot

Combine all ingredients in a saucepan. Bring to a boil; reduce heat and simmer until sauce has reduced to about a 3/4 cup. Let cool and transfer to mason jar with lid. Refrigerate until needed.

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Pumpkin Donuts

I almost get giddy thinking about these donuts. Really, I am that excited about this recipe. I told my husband that and his response was, “obviously”. Then he said, “They are really good.” Now I have a recipe for donuts that I do not have to feel guilty over. These are grain-free, no refined sugars, not fried and completely DELICIOUS. I had to use caps because they are that good. I already have been thinking of different flavors to bring to you. Stay connected with us at Cathryn’s Kitchen so you can see what is coming.

Pumpkin Donuts

  • 5 large eggs
  • 1/2 c almond milk
  • 1/2 c pumpkin puree
  • 1/4c raw honey
  • 1/4 c maple syrup (the real stuff)
  • 1/4 c melted butter, ghee
  • 1 t vanilla
  • 3/4 c almond meal (run through a spice mill to get a finer flour)
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg, freshly grated
  • 1/4 tsp ground ginger
  • 1/4 tsp sea salt

Preheat oven to 350 degrees and grease donut pan.

Place eggs, almond milk, pumpkin puree, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.

In a medium bowl sift together almond-date meal, coconut flour, baking soda, cinnamon, nutmeg, ginger and sea salt. Add sifted ingredients to food processor and blend until well mixed.

I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe in batter into donut pan.

For best results put donut pan onto sheet pan. It just makes it easier to place and remove from oven.

Bake for 20-25 minutes. Let cool for 10 minutes before removing from donut pan. Cool completely on cooling rack. Now you could just eat them like this; however, frosting them would make them even better.

Chocolate frosting:

  • 1/4 c dark chocolate chips
  • 1 1/2 tsp coconut oil
  • 1 tsp honey

Melt all ingredients in microwave for about 30 seconds. Remove from microwave; stir.

Dip the top of each donut into the chocolate frosting. Return to cooling rack. Refrigerate for 15 minutes to set frosting. Share. Eat. Enjoy.

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Focaccia BLT Sandwich

This is the first thing I made with the focaccia bread. It is so delicious and filling. I still have lots more ideas coming for this focaccia.


  • Focaccia sliced in half – horizontally (see website)
  • Homemade Mayonnaise (see website)
  • Oven Bacon (see website) This is the only way I make bacon.
  • Lettuce leaves
  • Vine ripened tomatoes
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Homemade Mayonnaise

Making your own mayonnaise is so much better than buying it from the grocery store. You know exactly what is in it. It only takes a few minutes, and you can add just about any kind of flavor that sounds good to you: Roasted garlic, Chipotle, Basil. The possibilities are virtually endless.


  • 2 egg yolks
  • 1/4 c apple cider vinegar
  • 1 tbsp dijon mustard
  • pinch of sea salt
  • 1 1/2 c of a neutral flavored oil (light olive oil, avocado oil, even half of each

Place the egg yolks, vinegar and mustard in a blender or food processor.  Turn on machine and very slowly start to drizzle oil. Slowly drizzle until the mixture starts to resemble  mayonnaise. This recipe makes about 2 cups.

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Oven Bacon

This is the easiest and only way I make bacon. By using this method you can make more bacon at once and you do not get splattered by the bacon. There is no preheating the oven. It is easy cleanup too. Now that is a win-win to me.


  • 1 lb. bacon – uncured, free of nitrites and nitrates

Line baking sheet with aluminum foil. Place bacon on sheet pan. Place sheet pan in oven. Turn oven to 400 degrees. When your oven hits 400 degrees, turn bacon over and return to oven. Bake in oven to desired crispness.

I’ve tried a few different methods that said you did not have to flip the bacon. I thought the results were not as good as this method.

Transfer cooked bacon to paper towel lined plate. Blot bacon of excess bacon fat. Do not throw out the bacon fat in the baking sheet. Let it cool and pour into a mason jar, and store in the refrigerator. You can use this for making eggs, savory biscuits, and many other delicious foods.

Serve. Eat. Enjoy.

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This is one of my favorite breads to make because it is so fast and easy. You can use it for sandwiches, or on the side with my hearty beef stew. I have even started developing some recipes for the sweet tooth and for breakfast. there are lots of possibilities.


Wet Ingredients:

  • 1 c almond flour
  • 1 c tapioca flour
  • 1/4 c nutritional yeast
  • 1 tsp baking powder
  • 1 tsp all-purpose seasoning
  • 1/4 tsp sea salt


  • 3/4 c aquafaba, whipped

Wet Ingredients:

  • 1/2 c unsweetened applesauce


  • 1/2 tsp Italian seasoning

Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper.

In food processor pulse almond flour. This will give it a finer texture. Add tapioca flour, baking powder, all-purpose seasoning, and sea salt. Pulse processor to combine dry ingredients.

Combine dry and wet ingredients into a large bowl.

Fold the whipped aquafaba into the batter by thirds. Be gentle.

Pour mixture into prepared baking dish. Sprinkle Italian seasoning on top of batter.

Bake for 25 minutes, or until golden brown. Cut into squares and serve warm. Store leftovers in refrigerator, if you have any. It is that good.

Serve. Eat. Enjoy.

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Sesame Beef and Broccoli Stir Fry

When I made this my husband kept say, “This so good” and “You can make this again”. It really is that good and flavorful. I had all the ingredients either in my pantry or freezer. It really does pay/save to keep your kitchen well stocked.



  • 1 lb. tenderloin tips, cut into small bite size pieces
  • 3 tbsp coconut aminos
  • 2 tbsp red curry paste
  • 4 tsp maple syrup
  • 5 dashes of fish sauce
  • 2 tsp arrowroot
  • 4 tsp toasted sesame oil, divided
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 12 oz. frozen broccoli
  • 1 c beef stock
  • cilantro, garnish
  • 1 tbsp, sesame seeds, garnish

In a large skillet warm two teaspoons of sesame oil over medium heat. Add tenderloin tips to skillet and brown. Remove from heat and set aside.

In a small bowl, whisk together coconut aminos, red curry paste, maple syrup, fish sauce and arrowroot. Set aside.

Heat remaining sesame oil in large skillet over medium heat. Add garlic and ginger and cook until fragrant. Add broccoli and stir to coat.

Pour beef stock over broccoli, raise heat, cover and cook for 5 minutes, until broccoli is tender.

Stir in beef and liquid mixture and simmer for about 3 minutes, until sauce has thickened. Serve. Eat. Enjoy.

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Individual Zucchini Quiches

I like egg dishes. Eggs are virtually the perfect protein, and they are so versatile. This quiche is very light and fluffy. Well, that is what my husband said. You could make these in mini muffin tins if you want to use them as little bites for a brunch or appetizers.


  • 2 small uncooked zucchini, medium dice
  • 1/2 large onion, fine dice
  • 1 c pecorino cheese, about 3 oz.
  • 6 large eggs
  • 1/2 c paleo all-purpose flour (see website)
  • 1/4 c basil, fresh, chiffonade (save a few strips for garnish)
  • 1 garlic clove, grated
  • 3 tbsp avocado oil
  • 2 tsp baking powder
  • 1 tsp coconut sugar
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Preheat oven to 375 degrees. Grease 6 ramekins.

Combine all ingredients in a large bowl and stir well. Spoon mixture into ramekins.

Place ramekins on baking sheet. This just makes it easier to enter and remove from oven. Bake for 25-30 minutes. Remove from oven and let cool for about 5 minutes. Garnish with remaining basil. Eat. Enjoy.