Recent Posts

Sausage With Peppers, Onions & Potatoes<BR>Easy Sheet Pan Style

Sausage With Peppers, Onions & Potatoes
Easy Sheet Pan Style

This is a great meal when you don’t want to spend too much time cooking/cleaning up. Just cut up your vegetables, grab a package of sausage from the freezer and throw it in a hot oven! 40 minutes later dinner is served.. 1 pack frozen […]

Ginger Thai Spice Chicken with Bok Choy Salad & <BR>Umeboshi-Sesame Vinaigrette

Ginger Thai Spice Chicken with Bok Choy Salad &
Umeboshi-Sesame Vinaigrette

Another cold leftover chicken lunch. So easy. So good! I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too. This plate took about 3 minutes to throw […]

Grilled Asparagus With Avocado Oil & Malabar Black Pepper

Grilled Asparagus With Avocado Oil & Malabar Black Pepper

Springtime means more asparagus on the menu! With its distinct flavor and natural beauty, asparagus needs nothing more than a drizzle of avocado oil, a sprinkle of good sea salt, plenty of fresh ground malabar black pepper and a few minutes on a hot grill before mounding on a platter for your friends and family to enjoy.

Why avocado oil? It’s more stable than olive oil for higher-heat cooking, and rich in oleic acid (yep, olive oil is too), a monounsaturated omega-9 fatty acid known for its heart-healthy attributes. Avocado oil has a mild flavor, making it great for salad dressings too.

Why malabar black pepper? This is a super aromatic, fruity peppercorn, you will notice the difference compared to the regular grocery store varieties. If you like pepper, you will love malabar peppercorns!

  • 1 – 2 bunches fresh asparagus spears, snapped off at bottom where each stalk naturally snaps as it is bent
  • 1-2 tablespoons avocado oil 
  • generous sprinkle sea salt
  • lots of freshly ground malabar black peppercorns
  • lemons for serving

Heat the grill to medium heat, or use a grill pan on your stove. If you have neither of these, just pan searing the asparagus in a large skillet or broiling them on a broiler safe pan for a few minutes will be delicious. Coat the asparagus with the avocado  oil using your fingers, then sprinkle the salt over them and grind lots of pepper too. Grill 3-4 minutes, just until they are turning a deeper color green and getting the slightest grill marks on them. Transfer to a platter. Serve hot or at room temperature, with fresh lemon squeezed over them.

Asparagus is rich in vitamins and a good source of antioxidants. White asparagus, grown under the soil, which prevents photosynthesis, is not as rich in nutrients as its above-the-ground green colored counter part.

 

 

 

 

Spiced Lamb Meatballs with Basil Mint Pesto

Spiced Lamb Meatballs with Basil Mint Pesto

These little flavor bombs are pure protein and absolutely delicious. No fillers or binders such as nut flour, bread crumbs or eggs are added to this recipe. Not that those additions wouldn’t be delicious, just that this recipe was created for clients who are on […]

Quick School Morning Breakfast

Quick School Morning Breakfast

We don’t eat paleo / primal 100% of the time, but I do try to give Magpie as many of these types of meals as possible without “labeling” them for her. Just infusing healthy eating habits into her daily routine. Eggs are always an easy […]

Balsamic Herb Baked Chicken Thighs

Balsamic Herb Baked Chicken Thighs

You probably have all the ingredients for this marinade in your pantry right now. If you don’t, you should! Make a full batch of this chicken so you have some leftovers, they’re great the next day. Cold, right out of the fridge, or room temp for picnic or road-trip lunch. They reheat well too.

I used them in this salad.

Serve with mashed potatoes and a seasonal green vegetable for a classic dinner. Or, try pureed cauliflower in place of the potatoes.

Preheat oven to 350F. Stir all the marinade ingredients together in a large mixing bowl. Add chicken thighs and use your hands to coat them evenly with the marinade. Cover and let them marinate in fridge for 3-4 hours (or overnight). Arrange chicken in a large baking dish and bake about 40 minutes, or until cooked throughout, basting a couple of times with the juices when they’re getting close to done, to help them brown up nicely.

The flavors of coconut palm sugar and date sugar are most similar to brown sugar. My preference for this recipe is the coconut sugar, but either will work just fine.

 

Chicken, Apple & Pecan Salad

Chicken, Apple & Pecan Salad

Who doesn’t love some cold leftover chicken for lunch? Here I sliced Balsamic & Herb Chicken Thighs (recipe coming in next post) and placed them over a bowl of mixed salad greens drizzled with Primal Kitchen Avocado Oil Ranch Dressing. Added sliced celery, gala apple, and […]

Seared Wild Salmon & Scallions

Seared Wild Salmon & Scallions

I usually buy wild sockeye salmon frozen. Maybe due to my years spent in a small upstate NY town where there were few grocery shopping options, too often when I got all excited and bought some “fresh” at the fish counter it was less than fresh at best. […]

Over Easies & Beet Greens

Over Easies & Beet Greens

Farm fresh over easies with garlic sautéed beet greens.

Pastured eggs, fresh from a local farm whenever you can get them, are naturally rich in long chain omega 3 fatty acids, and higher in Vitamin E and Vitamin D than the typical grocery store egg. This is because those chickens at the farm are roaming outdoors, pecking at bugs, eating grass and basking in the sun, the way nature intended.

Dark leafy greens are also packed with nutrients! Cooking them with some pastured ghee or another healthy fat helps your body assimilate all those fat-soluble vitamins.  I also like using butter flavored coconut oil, when a dish has to be 100% dairy free.

Sauté the garlic for a few seconds in the hot oil or ghee, then add your chopped beet greens, a sprinkle of S&P. Cook about 2 minute or until tender to your liking. 

Coffee and Coconut Milk

Coffee and Coconut Milk

Little cup o’ sunshine on a cold rainy day. Half-caff Lovebuzz with full fat coconut milk. I combine Lovebuzz 50/50 with organic decaf, both from Equal Exchange. Warm the coconut milk slightly and whisk it before serving in a pitcher. I buy canned full fat coconut milk with […]