Category Archives: Recipes

Avocado Salad with Microgreens

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I really wanted to call this “faux chicken salad,” but I feel like anything “faux” these days equates to tofu, and that is not what this is. It’s filled with flavor, and had the richness and texture of chicken salad!

Avocado Salad with Microgreens

  • 2 ripe avocados, diced
  • Roughly a 1/4 cup diced white onion
  • 2 TBSP Sir Kensington’s original mayo
  • Small handful of microgreens
  • Himalayan sea salt
  • Cracked black pepper

Mix together, and enjoy a filling, rich, healthy alternative to the traditional soy/chemical filled chicken/tuna/egg salads out there.

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Sun Sugar Tomato Salad

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One of the tomato plants I planted this year is a “Sun Sugar Cherry” plant (each year, I kind of just pick 5/6 different kinds and see what I end up with-however, this one will be planted every year). Little orange cherry tomatoes, that are, surprisingly sweet and flavorful. In fact, after I picked them last night I tried one, and then I had quite a few more (fun fact: several years ago, Sun Sugar was named by Sunset Magazine as the best tasting tomato in their trials for its sweetness and rich tomato flavor that includes just the right amount of tartness!). Probably the best cherry tomato I’ve ever had. I decided to throw together a salad with ingredients I had at home, and it turned out to be fabulous!

Sun Sugar Tomato Salad

  • Butter lettuce
  • Diced red onion
  • Chopped crimini mushrooms
  • Grilled garlic
  • Sun Sugar tomatoes
  • Chopped beets
  • Microgreens
  • Salt/Pepper
  • Tessemae’s Cracked Pepper dressing

Toss everything in the bowl, and top with a handful of microgreens, salt/pepper and some Tessemae’s (paleo friendly!) Cracked Pepper dressing.

Eat your colors!

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Cabbage Bacon Slaw

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It’s hot in San Diego…which means…light, cool meals and sides! The next time you attend a BBQ or party and want to take a fabulous side dish that isn’t A) soy and corn syrup filled potato salad, or B) blood sugar spiking inflammatory grains macaroni salad, whip this together!

Cabbage Bacon Slaw

  • Shredded cabbage
  • Walnuts (I used pieces)
  • Diced red onion
  • Fried bacon pieces
  • Himalayan pink salt
  • Cracked black pepper
  • Olive oil
  • Bacon grease
  • Juice of 1/2 a lemon

Toss everything in a bowl, season to your liking with salt and pepper, squeeze the juice of 1/2 the lemon over the mix. Drizzle just a little olive oil, and 2-3 large spoonfuls of fresh bacon grease (from frying your bacon pieces) over top, and toss!

You could definitely add fresh apple, if you choose, the lemon would help the fruit last 🙂

Cabbage Bacon Slaw

Shrimp, Basil & Portobello Stir-fry

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I love mushrooms. All kinds. All of them. EAT ALL THE MUSHROOMS.

Anyway, I had two large portobello caps that I wanted to use, so I decided to make a simple stir-fry. As per my usual method, I started with one ingredient and kept adding, using up vegetables that needed to be used, and then adding some more protein. Took about 15 minutes from start to finish, and was fabulous, just had the leftovers for a late breakfast 🙂

Shrimp, Basil & Portobello Stir-fry

  • 2 portobello caps, chopped in chunks
  • 1 tomato chopped
  • 5 large fresh basil leaves
  • 1 1/2 cups shrimp
  • 3 eggs
  • Salt/pepper
  • Grassfed garlic herb butter

Start by melting the butter in a saute pan, and then add the 2 portobello caps. Continue sauteeing until mushrooms just start to soften and add the shrimp, tomato, fresh basil (cut up over the pan with shears) and generously grind sea salt/pepper over top. Continue sauteeing on medium until the added ingredients are warm. Crack the 3 eggs over top and place a lid over the pan. Let the eggs cook to your liking (mine were over medium).

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Grapefruit Sriracha Drumsticks

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I had chicken drumsticks (with the skin ON of course) in the fridge begging to be used, so I whipped up a marinade the other evening (full disclosure, inspired by Nom Nom Paleo’s Orange Sriracha Chicken, but I didn’t have the ingredients, so went the Thai flavored route and used what I had!) and a crunchy side salad!

Grapefruit Sriracha Drumsticks

  • Juice of 1 grapefruit (mine totaled just under 1 cup)
  • 1 TBSP sriracha
  • 1/4 cup coconut aminos
  • 1/4 cup fish sauce (I use red boat)
  • 1/2 cup almond butter (creamy)
  • 1 TBSP garlic powder
  • 1/2 tsp onion powder
  • Dash fresh ground salt/pepper

I marinated the drumsticks for 1 hour in the fridge, then placed them in an 8×8 glass baking dish, and drizzled a little of the extra marinade on them. I baked them at 350 degrees for about 30 minutes, or until they reach the correct internal temperature. I really enjoyed the rich nutty flavor, it reminded me of a Thai peanut sauce. Next time, I’ll add 1 more TBSP of sriracha for a bit more heat! Forgot to take pics, my bad, but trust me!

As a side, I made a raw brussels sprouts salad (LOVE the crunch). I threw about a 1/2 bag of shredded sprouts into a bowl, cut up some mini heirloom tomatoes, fresh ground salt/pepper, drizzle of garlic olive oil, drizzle of balsamic vinegar, and topped it off with about 1/2 teaspoon of celery seed. Such a fabulous celery flavor and paired really well with the chicken.IMG_4804[1]