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Everybody knows I'm crazy about an entrée salad. Spring is here and I’m so excited about spring ingredients!… read more>
Everybody knows I'm crazy about an entrée salad. Spring is here and I’m so excited about spring ingredients! Here is a divine option that starts with a grilled strip steak or any steak, softly cooked eggs, chopped tomatoes, avocado, hearts of palm, and radishes, then drizzled with an avocado cilantro dressing. I prefer my steak on the very pink and juicy side, but cook to whatever temperature you prefer. You can't go wrong. Do you know about my marinated red onions? Twice a week I marinate one half a sliced red onion with olive oil, a dash of vinegar, a crack of pepper and a sprinkle of oregano and salt, then leave them on my counter. They are a delightful addition to almost anything. Make a steak salad soon – you will love it!
I love Chicken Larb in lettuce cups from the Thai restaurant. But is it possible to make a spectacular… read more>
I love Chicken Larb in lettuce cups from the Thai restaurant. But is it possible to make a spectacular Whole30/paleo version? My version has mushrooms, charred and chopped Fresno peppers, and is served in butter lettuce. We sautéed 1/2 light and 1/2 dark chicken meat with lime in sesame oil, then added shallots and all kinds of herbs. The chicken meat sautéed in the toasted sesame oil is so sumptuous, and the addition of shallots, cilantro, basil, mint, scallions and served with a wedge of lime, takes it over the top. Who doesn't love a dipping sauce? I borrowed @iheartumami.ny ‘s paleo Shumai sauce, but made it @Whole30 by substituting hot sauce for the chili oil. This is the kind of thing I could eat every single day. A star was born! The recipe is on the blog – click the link in my profile. And be sure to check out the stories tonight for a step-by-step of these delicious lettuce wraps up soon.
Some people are afraid to get into the kitchen and try new things, but I am not one of those people. One of… read more>
Some people are afraid to get into the kitchen and try new things, but I am not one of those people. One of the many great things I learned from my mom was either you can spend your life resisting it, or learn to love something you are going to do the rest of your life. I'm in my kitchen every day, cooking, creating, trying and refining. For everyday, I simply delight in making meals both healthful and really delicious. Taking non-compliant recipes, or recipes with ingredients I prefer not to eat, and adjusting them--it's sort of my superpower. When I saw the original recipe for these luscious turkey meatballs from @themodernproper, I wanted to make a @whole30 /paleo version. The sauce is magic; you don't need pasta underneath...it is perfect as is! My version is chicken, both light and dark, with a lot of other magic in the mixture. Are you watching my daily stories on Instagram? I'm well known for sharing from my kitchen to yours with ideas on what to make next for dinner, and later this morning I'll add the stories for this dish.
Who doesn't adore this? I’m sharing one of my favorite go-to dishes that we enjoy again and again. When you… read more>
Who doesn't adore this? I’m sharing one of my favorite go-to dishes that we enjoy again and again. When you start with gorgeous wild caught Gulf shrimp like this, it’s hard to go wrong. These are an absolute no fail and a home run every time. It’s as easy as marinating the shrimp in a bit of olive oil, garlic, lemon juice, lemon rind, and red pepper flakes, then sautéing, and finishing off in one of my magic elixirs: clarified butter and hot sauce.
How dreamy is this seafood soup? This unbelievably luscious seafood soup is a favorite dinner of mine. Flavors… read more>
How dreamy is this seafood soup? This unbelievably luscious seafood soup is a favorite dinner of mine. Flavors of coconut milk, red curry paste, chicken stock and seafood are an absolute magnificent combination. It’s great if you are paleo, whole30 or simply love delicious food.
Sweet Potato Crisps…Breakfast for dinner, anyone? I absolutely love this fiesta dish begins with sweet… read more>
Sweet Potato Crisps…Breakfast for dinner, anyone? I absolutely love this fiesta dish begins with sweet potatoes thinly cut and sautéed and then layered with your favorite toppings. I’m crazy about eggs, bacon, avocado, cilantro, jalapeno and more! Take it and make it your own. BTW, this is a Paleo/Whole30 spin, but you could do a lovely vegan spin on yours. Serve with a zesty red pepper ranch, which by the way is delicious in a salad or as a dipping sauce. Recipe on the blog. Be sure to check my stories here with a fabulous chicken paprika burger and if you are looking for more meal prep ideas for the week, check the stories out over @whole30recipes during my weeklong takeover. @thefeedfeed @instagram
This Tuna Poke is a personal favorite of mine. My version is fabulous, delicious, super healthy and… read more>
This Tuna Poke is a personal favorite of mine. My version is fabulous, delicious, super healthy and coincidentally happens to be Whole30 and Paleo.
We’re gearing up for New Year's and I hope you are doing the same. By the way this is an absolutely perfect and easy dish to do for tonight.
Finished product: Frittata! They are so simple and a spectacular way to clean out your refrigerator. Here I've… read more>
Finished product: Frittata! They are so simple and a spectacular way to clean out your refrigerator. Here I've used sliced sausages, bits of confit garlic, caramelized onions, tomatoes (dried over summer), some beautiful Chinese broccoli, and Aleppo pepper. If you’re doing Paleo, skip the cheese. Otherwise, sprinkle with bits of goat’s milk feta.
This dish is an absolute family favorite and perfect for Christmas Eve, New Year's Eve or any special… read more>
This dish is an absolute family favorite and perfect for Christmas Eve, New Year's Eve or any special occasion. It absolutely requires some prep and a mess, but it's spectacular to prepare when you have the helping hands of family and friends around—and be sure to decide in advance who is doing the dishes. Dungeness Crab season started at the beginning of November, and this delightful recipe by @catcora is a wonderful way to kick it off. Try to buy fewer, but larger, crabs—and don’t worry about leftovers, because there won't be any left. I make this easier on myself by buying the crabs from my local fish market par cooked and tomalleys removed. Before putting them in the oven, remove the legs from the crab and crack the legs a bit just to open them and allow the sauce mixture to infuse the crab. Throughout the entire process always have a bowl underneath the crabs, so that you're catching every little bit of the juice to add to the mix. It's a bit messy, but absolutely precious and worth the effort.Thanks Cat--it's a family favorite!