Monthly Archives: January 2018

Strawberry Rhubarb Crisp


Strawberry Rhubarb Crisp

2 cups rhubarb, diced

2 cup strawberries, diced

1 tsp lemon juice, and zest

3-4 Tbs honey, depending on how much you want the tartness of rhubarb masked

a pinch a salt

1 1/2 Tbs arrowroot powder

1 cup oats

1/2 cup almond flour

2 Tbs coconut flour

1/2 cup chopped pecans

1 tsp cinnamon

1/8 tsp salt

4 Tbs coconut oil or butter (I have used 2 tbs butter and 2 tbs applesauce, the top just doesn’t get as crispy), melted

4 Tbs maple syrup

Add rhubarb through arrowroot powder to pot and simmer for 10 minutes. (You can omit simmering on stove and bake just throw it right into the baking dish and bake for 40 minutes at 350)

Mix together remaining ingredients to make topping.

Add berry mixture to baking dish. Top with crumble. Bake at 375 for 30 minutes.

(You can omit simmering on stove just throw the berry mixture right into the baking dish , top with crumble, and bake for 40 minutes at 350F)



Scalloped Potatoes


Scalloped Potatoes

3 Tbs butter

5 cloves garlic, minced

3 Tbs flour

2 cups milk

1 cup chicken broth

1 tsp sea salt

1/2 tsp onion powder

pinch pepper

4 lbs Yukon gold potatoes, sliced thin (peeled if desired)

2 cups shredded sharp cheddar cheese

2 Tbs parmesan cheese

Make roux. Melt butter and add garlic. cook for 1 minute. Stir in flour and cook for 2 minutes. Slowly stir in milk and broth. Add sea salt, onion powder, and pepper. Let simmer, stirring every few minutes, for 5 minutes, or until thickened. Add 3/4 cup cheese and stir to melt in.

Peel, if desired, and slice potatoes. The thinner the better.

Add potatoes to greased 13×9 pan. Layer half the potatoes. Pour over half the cheese sauce. Layer other half of potatoes. Pour over rest of sauce. Sprinkle on the remaining cheddar cheese and the parmesan cheese.

Cover with foil and bake at400F for 30 minutes. Remove foil and bake uncovered for another 30 minutes.


Light Cream of Chicken and Wild Rice Soup


Cream of Chicken and Wild Rice Soup

serves 4

1 cup uncooked wild rice

1 lb chicken

6 cups chicken broth

1/2 onion, diced

1 cup chopped celery

2 cups chopped carrots

1 cup chopped mushrooms

1 1/2 tsp poultry seasoning

salt, to taste (depending on if you used homemade or reduced sodium chicken broth)

1/4 cup butter

1/4 cup flour

1 cup whole milk

1 cup chicken broth


Place the rice in a bowl with warm water and let sit in a covered bowl (preferably overnight so it has a chance to soak and eliminate some of the arsenic to wash off). Otherwise, just let it sit for a few minutes while chopping all the veggies.

Place all ingredients besides butter, flour, milk and 1 cup chicken broth in a stock pot or crock pot. Cook in crockpot for 8 hours on low or bring to a boil and simmer in a pot for 1 hour. Take chicken out and shred it.

Make your roux. Melt butter in a pan. Add flour and cook for a minute. Slowly add in milk and the 1 cup chicken broth. Stir it into cooked soup.


Soaked Biscuits


Soaked Biscuits

2 3/4 cups flour (I use an equal mix of spelt and all purpose)

4 Tbs cold butter, cut up

3/4-1 cup buttermilk or kefir

1/2 tsp sea salt

1 1/2 tsp baking powder

1/2 tsp baking soda


Cut butter into flour. Add milk just until dough forms. You may need a little more if your flour isn’t freshly ground. Let sit in a covered bowl overnight on the countertop to soak the flours and make them more digestible.

The next morning mix together the salt, powder, and soda in a small bowl. Pat out the dough onto a floured surface. Sprinkle the baking powder mixture on top evenly. Fold over repeatedly to incorporate evenly. This will create the flaky layers. Roll dough into a rectangle 1 inch thick and cut into squares. Bake at 450F for 10-12 minutes until nicely golden brown on top.



Coconut Curry Shrimp


Coconut Curry Shrimp

serves 6

1 Tbs butter

5 cloves garlic, minced

1/2 onion, diced

1.5 lbs shrimp, peeled

1.5 tsp curry power

1 can coconut milk

1 lime, juice of

1/4 tsp sea salt, to taste

2 Tbs fresh chopped basil or 1 tsp dry

2 cups rice, cooked for serving on

Start cooking rice first, this is a super fast meal to cook and will be done in about 10 minutes.

Sautee onion and garlic in butter for 2-3 minutes. Add Shrimp and cook for 3-5 minutes, depending on size of shrimp, until cooked through. Add remaining ingredients and let simmer for a minute.

Serve on top of rice.

Serve with a side of roasted vegetables or if you want a one pot dish, add a bag of frozen cauliflower, cauliflower rice, mushrooms, spinach, etc when you add the rest of the ingredients and simmer for a few minutes until warm.


Persian Chicken


Persian Chicken

serves 4-6

1 tsp olive oil

1/2 onion, diced

1 lb chicken, cut into bite sized pieces

1/2 tsp ground cardamom

1/2 tsp cumin

1/2 tumeric

3 summer squash or zucchini

1/4 cup sliced almonds

2 Tbs currants (or raisins, chopped)

1 lemon, zest and juice

1/2 cup yogurt

1.5 cups rice, quinoa, or amaranth, cooked according to directions.


Add 1/2 lemon worth of juice and zest to the yogurt, mix together, and sit in fridge until ready to eat. If you plan ahead, it gets better the longer it sits so you can do this earlier in the day.

sautee onion in olive oil for 2 minutes. Toss raw chicken in spices. Add to onions and sautee for 3 minutes. Add zucchini and cook for 5 minutes, until cooked through. Add 1/2 lemons worth of juice and zest. Add the currants.

While zucchini is cooking, add sliced almonds to a dry cast iron pan and toast until light brown.

Serve over rice, quinoa, or amaranth, top with toasted almonds and dollop of lemon yogurt. I have used a lime before when I didn’t have a lemon and it was great too!



Spiralized Sweet Potato Mexican Bake


Spiralized Sweet Potato Mexican Bake

serves 4-6

1 tsp olive oil

4 cloves garlic

1/2 onion, diced

1 lb cooked chicken, shredded

4 small sweet potatoes

2 cups fresh or canned diced tomatoes

1/2 cup frozen corn

2 cups vegetable of choice (I’ve used chopped zucchini, chopped kale, or chopped green beans)

1.5 tsp taco seasoning (homemade preferably)

6 oz pepperjack or cheddar cheese, shredded

green onion, avocado, sour cream/yogurt, salsa, and cilantro for topping

Sautee onion and garlic in a large wok or pan in olive oil for 2 minutes. Add rest of ingredient, besides cheese and toppings, and sautee on low for 20 minutes until sweet potatoes soften. Transfer to baking dish (9x 13 or 10 x15) and top with cheese. Cook at 350 for 30 minutes. Garnish with toppings.

If you don’t have a big enough wok, you can just mix it all together in a 10×15 and cover with aluminum foil and cook at 350 for 1 hour. Remove foil, add cheese, and cook another 15 minutes to melt cheese.