Coconut Apple Cabbage

Not sure what it is about the combination of these three ingredients that not only makes the entire house smell like butter, it tastes super buttery too. Not going to complain. I threw this together last week, with apples that weren’t crisp enough to eat alone, and I made it again last night. Super easy.

Coconut Apple Cabbage

That’s it. Melt the coconut oil in the pan, toss in the cabbage and diced/chopped apple, season with kosher salt/pepp if preferred. Eat alone, save for leftovers to bring to work, pair with some protein, whatever works!



Orange Cilantro Sliders with Garlic Mash

When I have a stressful day, the first place I go, is the kitchen. I usually pour myself a glass of red wine and get creative; and all of my stress magically melts away. This past Wednesday, was one of those creative times. I made orange cilantro sliders with garlic mash, coconut broccoli slaw and Asian pear. A wonderful blend of citrusy, tropical flavors.

Orange Cilantro Sliders with Garlic Mash

  • Organic ground beef
  • 1/4 bunch of fresh cilantro
  • Zest of 1 orange, juice of 1/2 of 1 orange
  • 1/4 diced white onion
  • Sea salt/pepp
  • Roasted whole garlic cloves

The first thing I did was start the whole garlic cloves roasting in the oven. Once they were finished, I mashed the roasted garlic together for a burger topper. Mix all other ingredients together and form into slider size patties. Place in pan over medium heat and cook until done to your liking.

Coconut Broccoli Slaw

Melt oil in a saute pan and add bag of broccoli slaw. Let it cook over medium heat, continuing to stir until it cooks down, and sprinkle with coconut. Gently toss, and pair with burgers and a crisp sliced Asian pear.DSC_0432DSC_0420DSC_0424DSC_0425DSC_0431DSC_0436This dinner recipe can be seen on the Food Renegade’s Fight Back Friday for March 22nd!

Italian Flavors abound!

I’ve really been craving Italian flavors lately, WAIT…I think I’m craving the idea of Italian flavors (meaning, dimly lit authentic little Italian restaurant, good red wine, Frank Sinatra, cheese, and garlic). What’s awesome about this health journey I’m on is recognizing the flavors OR ideas (in my brain) that I’m craving, appreciating them, and understanding what they mean so I can satisfy them in a healthy way. Amazing the very, very close relationship between your gut and your brain. That’s a whole other post.

These cravings were the inspiration for my creation last night: Artichoke Olive Pasta.

Artichoke Olive Pasta

  • Roasted spaghetti squash
  • 1 can/jar artichoke hearts
  • 1 small or 1/2 large can whole pitted black olives
  • 1/2 a diced white onion
  • Tropical Traditions Coconut Oil
  • Herbes de Provence
  • Garlic powder
  • Kosher salt/pepp
  • Olive oil

I had pre-roasted spaghetti squash in the fridge, which made this dish super quick. I squeezed the water out of the artichoke hearts over a colander (they don’t need to be “pretty” so I literally smash them up in my hand). I melted about 1 TBSP of coconut oil in a sauté pan, and added the diced onion, sprinkling with garlic powder, kosher salt/pepp. After about 5 minutes, I added the squeezed artichoke hearts and continued stirring so they could warm up. Last, I added the black olives, which I’d sliced in half lengthwise. I turned the heat down low to keep everything warm, and microwaved a pile (yes, a big pile) of spaghetti squash. once the squash was warm, I generously sprinkled with Herbes de Provence, and a drizzle of olive oil (to add to the Italian flavor). Then I added my artichoke olive stir-fry, and voilà! Italian flavors abound!


Fried Rice…with no Rice

I don’t eat rice anymore. It’s high glycemic, gmo, nutritionally void food, in my opinion. I don’t really miss it, either (or what it did to my blood sugar).

I completely and accidentally stumbled upon this recipe last week when I had to use or lose my bag of broccoli slaw. When I started cooking, the last thing on my mind was rice. But it looked a lot like rice…so I went with it 🙂

“No Rice Fried Rice”

That’s it! 5 simple ingredients. I started by sautéing the entire bag of organic broccoli slaw from Trader Joe’s (it’s the only place I’ve seen broccoli slaw like this. Shredded carrots and shredded broccoli stalk), in a little Tropical Traditions Coconut Oil. I lightly seasoned with kosher salt/pepp, and continued sautéing until it had really cooked down. I broke 4 eggs into the same pan, and began stirring (thinking this would just be a yummy scramble). Then it started to resemble fried rice, but needed more egg, so I broke two more in the pan. I cooked for maybe 10 minutes longer, stirring constantly making sure the egg was cooked thoroughly and broken up well. Since it looked so much like fried rice, I decided to treat it as such, and sprinkle with coconut aminos (soy-free soy sauce, therefore gluten free!), it was TO-DIE-FOR. What the heck. Re-heated even better the next day! So easy and flavorful.DSC_0342

Coconut Sauteed Artichoke Hearts

I completely ran out of fresh vegetables toward the end of last week, so this quick dish was inspired by what I did have, a can of artichoke hearts! I love artichoke hearts, but rarely eat them as I’m not a fan of anything canned, and I can’t seem to find ANY that don’t have some sort of nitrate or preservative (if you have found them, please let me know!!).

Coconut sautéed Artichoke Hearts

I simply dropped a dollop of coconut oil in the sauté pan, then took each artichoke heart into my hand and squeezed it over the sink to eliminate the excess water, then dropped in the pan. I really think they’re best mashed up in your hand like this, as they don’t have to remain intact to taste good and then your sauté doesn’t get too watery. I let mine get a little toasty or caramelized, and they are SO GOOD! Last, I seasoned with kosher salt/pepp.DSC_0198

This would be a very easy and different side dish to any meal, and they really take on the texture and look of scrambled eggs.