Ambrosia is a variation on the traditional fruit salad. Most versions use cool whip and shredded coconut; but neither of those ingredients have a place in our home. Compared to things like cake and pie, ambrosia salad is a wonderfully fresh and light dessert, which makes it perfect for Thanksgiving, Christmas, and Easter. (more…)
1 tablespoon finely chopped fresh sage 1 tablespoon finely chopped fresh thyme 2 teaspoons light brown sugar 1½ teaspoons kosher salt 1 teaspoon crushed fennel seeds ¼ teaspoon freshly ground black pepper ¼ teaspoon annatto powder ¼ teaspoon cumin powder 1 pound ground pork Mix ingredients in a bowl, form into patties or logs, and cook until no pink remains.
Ingredients:1 tsp ground black pepper 1 tsp ground ginger 1 tbsp dry mustard 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 cup white vinegar 1/2 cup apple cider vinegar 1/2 cup blackstrap molasses 1/4 cup GF naturally fermented fish sauce 2 tbsp tamarind paste 2 cardamom pods 2 Tbsp. kosher or canning salt 2 Tbsp. brown sugar or maple syrup 2 tbsp olive oil 2 tbsp lime juice (1 lime) 1 tbsp tamari 1 can (2oz) anchovies, minced
- Toast pepper, ginger, cinnamon, mustard, and clove in small skillet over medium heat, until fragrant, about 1 minute. This will release the flavor.
- Transfer spices to bowl so they do not burn and set aside.
- Combine vinegars, molasses, fish sauce, and tamarind paste together in second bowl.
- Return to saucepan on medium heat Bring to a boil for a few minutes, remove from heat and allow to cool for 1 hour.
- Pour mixture into a 1 quart canning jar, seal lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).
- Strain sauce through fine-mesh strainer; reserve solids.
- Puree solids finely, then dehydrate and store powder as a flavor booster.
SERVES 4 Ingredients 1 Tbsp avocado oil 2 lbs zucchini, sliced into 1⁄4″ coins 1/2 fennel bulb, minced 2 Tbsp balsamic vinegar Salt and black pepper to taste Fresh mint, chopped (optional) 2 tbsp shaved parmesan or pecorino cheese Directions Heat the oil in a large sauté pan over medium heat. Add the zucchini and fennel and sauté until the zucchini is tender and lightly browned, about 7 to 10 minutes. Add the balsamic and cook until the liquid has thickened and clings to the zucchini, about 3 to 4 minutes. Season with salt and pepper, and stir in the mint, if using. Top with cheese.
This classic Cuban Black Beans recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich. Authentic Cuban black beans, either as a soup, on top of white rice, or a congri (aka, Moros y Christianos), is flavorful but never spicy. Feel free to add fresh cilantro for that extra punch at the moment of serving. (more…)
This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. If using ground turkey, you'll have to coat your skillet with a little grease or oil before cooking as it has very little fat and will stick to skillet. (more…)
Pretty, versatile, and delicious! 90 second bread recipe. Cut in half and toasted in a pan with butter. 1/2 avocado 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp olive oil 5 cherry tomatoes 1 Tbs balsamic vinegar 1 green onion sliced Red pepper flakes, Salt, and pepper to taste Mix avocado, olive oil, garlic and onion powder, salt, pepper, red pepper flakes and mash. Top toasted 90 second bread, garnish with tomatoes and onions. Drizzle with Balsamic. Get creative add mozzerella, fresh basil, red peppers or top with an egg!
Super easy, delicious and won't leave you bloated. 1 medium head cauliflower, cut small pieces 1 tablespoon avocado oil pink himalayan salt 4 slices bacon (uncooked), chopped 1 green onion, diced (extra to garnish) 1 cup shredded sharp cheddar cheese Preheat oven to 400 degrees and cover a sheet pan with parchment paper. Toss cauliflower with avocado oil and spread on sheet pan. Sprinkle with salt. Add bacon and green onion to pan. Bake for 25 minutes. Take out of oven and add cheese, bake 5 more minutes. Garnish with more green onion.
Don't wanna bother with Fathead dough? Try these alternative mini personal pizzas instead! These eggplant pizzas are really easy to make, you simply slice the eggplant and roast or grill the slices until the eggplant just starts to turn tender, top it, and then bake them until the cheese gets all melty. Mmmm, I'm drooling. Don't skip sweating the eggplant. The salt removes excess moisture; you will see beads of moisture sweating from the eggplant as it sits. ... Since the eggplant has less moisture in it, it is able to soak up the oils used when cooking. The result is a more tender, less bitter, and tastier eggplant. (more…)
Why Fat bombs? Fat bombs are great when you want to kick the junk food and sugar cravings and stay full longer. Plus they are quick and easy to make. Blackberries can be your best friend on a keto diet. They are one of the lowest carb fruits so you can still enjoy them without feeling guilty. Protein often turns to sugar on a low carb diet and can stall weight loss due to the gluconeogenesis process. Eating enough fat will keep you full, and allow your body to burn off the excess fat it already has. (more…)