Tuesday, March 14, 2017

Creamy Chicken Sausage Soup

My husband, who really dislikes soup in general, LOVED this soup.  I made it up as I went along, so it may take you some adjusting to get it "just right".  


2 tbsp of Olive Oil

4-5 Russet Potatoes, cubed and boiled in water.  (RESERVE 3-4 cups of water)

2 cloves garlic

1 small yellow onion, diced

4 tbsp of organic butter or ghee

4 tbsp of GF flour (I used brown rice flour)

1 bag of organic carrot & broccoli slaw (found in your produce section.  You can also just dice them up the old fashioned way)

1/2-1 cup of white wine

4 oz of organic cream cheese

1 box of organic chicken bone broth (or 4 cups of homemade bone broth)

1/2 cup of chopped organic fresh parsley

3 Chicken Sausages, diced (I used Amylu's brand from Costco)

Seasonings (I used:  Himalayan sea salt, organic poultry seasoning, and Costco's Kirkland Organic No-Salt Seasoning)  You'll season to taste.


1.  Place Olive Oil in large stock pot.  Turn on medium heat.
2. Saute onions and garlic for a couple minutes then add the carrot/brocolli slaw.  Mix well and cook an additional few minutes.

3. Toss in the butter, stir until melted.  Then Sprinkle in the flour.  Stir well.

4.  Pour in the white wine and cook until the liquid reduces.

5.  Pour in the bone broth and the reserved potato water.  Stir well.  Once nice and hot, add the cream cheese, diced chicken sausages, cubed potatoes, and remaining ingredients.    Cover and reduce to simmer, stirring on occasion until the cream cheese completely melts down.  

Once the cream cheese is melted, its done!  Serve w/ some homemade sourdough bread.  

Sunday, December 25, 2016

Christmas Tea (anti inflammatory, immune building, relaxing, and delicious!)

  • 2 cups of milk of choice (raw goat, raw cow, almond, pecan, coconut, hemp, etc all work in this recipe)
  • 1 teaspoon Ground Turmeric
  • ½ teaspoon Ground Cinnamon
  • 1/4 tsp of ground cloves
  • pinch of allspice
  • pinch of nutmeg
  • 1 teaspoon raw honey or maple syrup or to taste (optional)
  • Pinch of black pepper (increases absorption)
  • Tiny piece of fresh, peeled ginger root or ¼ tsp ginger powder
  • Pinch of cayenne pepper (optional)

  1. First, blend all ingredients in a high speed blender until smooth.
  2. Then, Pour into a small sauce pan and heat for 3-5 minutes over medium heat until hot but not boiling.
  3. Taste.  Adjust spices/sweetness to your liking!
  4. Drink immediately  (or you can add to your favorite coffee too!)  

Wednesday, December 21, 2016

Blueberry Breakfast Cake

THIS RECIPE IS ADAPTED from alexandracooks.com. See original recipe HERE.

½ cup unsalted butter, room temperature
2 tsp. organic lemon zest or more — zest from 1 large lemon
⅞ cup* + 1 tablespoon organic sugar for sprinkling
1 farm fresh egg, room temperature
1 tsp. pure vanilla extract
1 3/4 cups Namaste flour (set aside ¼ cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk** (or milk alternative)

* ⅞ cup = ¾ cup + 2 tablespoons

** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.

Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Sunday, September 25, 2016

Chicken and Black Bean Burrito Bowl with Cilantro-Lime Dressing

There is LOTS of room to adapt/tweak this.  Add some rice or red onion.  Leave out mushrooms, etc. Make it the way you like it!  This is quick and easy.  Enjoy!  (adapted from www.bumblebee.com/albacore)   THIS RECIPE SERVES 4.


1 cup of cooked cubed chicken (or tuna)
1 cup of cooked organic quinoa
1/2 tsp of cumin
1 can organic black beans
1/2 tbsp EVOO (extra virgin olive oil)
2 cloves garlic, minced
2 cups kale, chopped (you can use frozen too!)
2 cups portobello mushrooms, chopped
1/2 tsp of red pepper flakes (or more to taste)


1/2 cup loosely packed fresh cilantro
1 clove garlic, raw
1 small cucumber
3 limes, (juice of 2, 1 for garnish)
3/4 tsp of raw honey
2 tomatillos, de-papered (or you can buy 2 under-ripe tomatoes and add a squeeze of lime!)
1/4 cup of vinegar
1/2 cup ripe avocado
Dash of pink himalayan salt


Toss quinoa with cumin and black beans in the bottom of 4 bowls.  Heat oil in a saute pan over medium high.  Add garlic, kale, mushrooms, and red pepper flakes. Stir until soft and wilted, about 7-8 minutes. Scoop a portion into each bowl on top of black beans.  Add chicken or tuna on top of the kale mixture.  In a blender or food processor, combine dressing ingredients (except for 1 lime) and puree until smooth.  Pour dressing over each bowl evenly.  Cut the remaining lime into wedges for garnish.  Enjoy!

Thursday, May 5, 2016

First Day of Summer Lemon Rolls!


LIGHTLY GREASE 2 8x8 or 1 9x13 pan of your choice OR buy several small round DISPOSABLE pans to give these away to friends!


  • 2 cups Raw Milk, Organic Whole Milk, Goat Milk or Milk Alternative
  • 1/2 cup Organic Olive Oil
  • 1/2 cup Organic Sugar 
  • 1 package Active Dry Yeast (2 1/4 tsp)
  • 4-5 cups (Plus 1 Cup Extra, Reserved) Organic Unbleached flour OR ancient grain of your choice 
  • 1 teaspoon (heaping) ALUMINUM FREE Baking Powder
  • 1 teaspoon (scant) ALUMINUM FREE Baking Soda
  • 1 Teaspoon (heaping) Sea Salt
  •  Plenty Of Melted Organic Butter
  • 2 cups Organic Sugar
  • 1/2 tsp lemon zest
  • OPTIONAL: 1/2 tsp Almond Extract

For the sticky lemon filling:

  • 1 cup organic sugar
  • 1 lemon, zested
  • 4 tablespoons (1/2 stick) organic butter, melted
  • 1/4 teaspoon powdered ginger
  • 1/8 teaspoon freshly-ground nutmeg
  • 1/4 cup lemon juice, from 2 lemons
  • OPTIONAL:  1 TBSP OF ORGANIC ALMOND EXTRACT (i LOVE using this and I even add it to my dough)

For the lemon cream cheese glaze:
  • 1 organic lemon, zested and juiced
  • 4 ounces ORGANIC cream cheese, softened
  • 1 cup organic powdered sugar (1 cup organic sugar + 1 tsp arrowroot or tapioca starch in food processor will make your own very easily and corn-free!)
For the dough, heat the milk, oil, and sugar in a medium saucepan (or microwave) over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute or until nice and bubbly.  It can't be too hot or too cold...a little more than lukewarm.  While the yeast is getting happy, move on to next paragraph.

In mixing bowl, add 4 cups flour, scant baking soda, heaping baking powder, and salt. Add yeast mixture and stir until combined...I let my kitchen aid go for 5-10 minutes w/ the bread knead attachment.  (you may need to add more flour if its too sticky.  I know this sounds nuts, but the dough should feel like a breast.  Yep, that's what I said.  When it feels like a boob, your dough is perfect!  HA!)  Cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour or until doubled in size. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)  You can also MOVE ON AND ASSEMBLE, CUT ROLLS AND PLACE IN PAN AND THEN FREEZE YOUR UNBAKED ROLLS.

Preheat the oven to 375°F IF you are going to bake now.  Otherwise, you can freeze before baking and thaw out over night and bake the morning of.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

Drizzle half of the sticky filling onto rolled out dough.  Gooey is the goal. You can always make more if you need to!  

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, lemony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/gooey process with the other half of the dough and more pans. IF YOU ARE GOING TO FREEZE YOUR ROLLS, NOW IS THE TIME.  If not, continue one.  Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown. 

While the rolls are baking, make the cream cheese glaze: In a large bowl, beat together the glaze ingredients until very smooth. It should be smooth and creamy.

Remove pans from the oven. Immediately spread glaze over the top. Be sure to get it all around the edges and over the top. Make them for a friend today! It’ll seal the relationship for life. I promise.

Wednesday, February 17, 2016

Low Glycemic and GF Chocolate Chip Cookies

Low Glycemic and GF Chocolate Chip Cookies

2 Cups Namaste Flour
½ tsp of baking soda
½ tsp of sea salt
1 stick of organic butter, melted
¾ cup of agave
2 eggs
½ tsp vanilla extract
1 ½ cups of Enjoy Life OR Lily's chocolate Chips  (lily's chocolates are made w/ stevia...best choice)


Preheat oven to 325.

In medium bowl, whisk together flour, baking soda, and salt. Set aside.
In our stand mixer w/ paddle attachment, beat the melted butter and agave until combined. Beat in vanilla, eggs. Scrape down bowl as needed.

Reduce mixer to low and add dry ingredeints just until smooth.

Use a small scoop to portion out cookie dough balls onto a cookie sheet. (I line mine w/ silpat mats or parchment paper)

Bake until the edges are golden but centers are soft and puffy. (about 10-12 minutes) They bake best if YOU ROTATE THE BAKING SHEETS HALF WAY DURING COOKING.

Hearty Breakfast Casserole


1 lb ground deer, beef, or turkey-cooked/drained
3 large organic red potatoes
1 1/2 tsp salt, divided
1 cup of shredded cheese
4 large eggs
1 cup of raw milk, organic milk, or UNSWEETENED milk alternative

Mix meat, potatoes, and cheese in 8x8 lightly greased pan.  Whisk egg, milk, and salt and pour evenly over potato mixture.  Bake 350 for 35-40 minutes.