1 pork loin, about 1-2 lbs 1 T. pastured lard or tallow 1 T. sea salt 1 tsp garlic granules 1/2 tsp dried lemon thyme 1/2 tsp dried summer savory 1/2 tsp dried pineapple sage 1/2 tsp black pepper (omit for AIP) Heat an oven safe saute pan over medium-high heat. Combine sea salt,…
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Red Skinned Potato Salad
This potato salad is dairy free and egg free, but full of flavor lent from garlic, shallots, and a hint of lemon. Makes a great summer side dish to pretty much anything. 🙂 about 16 red potatoes cooked in salted, boiling water until tender 1/4 c. minced shallot 5 garlic cloves, grated 1/2 c. chopped…
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Christmas in July Chicken Coconut Curry
aka Red Curry and Green Vegetables with Chicken and Coconut Milk 1 large zucchini, cut into 2 inch chunks 1 large onion, sliced into 1 inch chunks 4 stalks celery, sliced into 1 inch chunks 4 boneless, skinless chicken thighs cut into 1/2 inch chunks 1 can coconut milk 1 T. coconut oil 1/4 c.…
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Stacey’s Salad Dressing
Over the years, I have acquired certain tips from good cooks to hone my own skills in the kitchen. From my dad, I learned that the best salad dressings, are the ones you make yourself. He always makes his own salad dressing, one reason is: he can control the ingredients that go into it. His…
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Spicy Sauteed Snow Peas
2 c. snow peas, de-stringed (using fingertips, pinch one end of the snow pea, break off the very tip and then pull this piece, along with the stringy membrane that holds the pod together, back along the flat side of the snow pea to remove it. Repeat on the other end) 1 garlic clove, sliced…
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Baby Back Baked Ribs
Rib Rub: 1 T. sea salt 1/2 tsp garlic powder 1/4 tsp dried oregano dash clove 1/2 tsp each: black pepper and chili powder (omit for AIP) 1 rack of baby back ribs, preferably pastured and/or humanely raised Rub ribs with the rub at least 1 hour prior to cooking or apply to ribs and…
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Asian Chicken Salad
4 c. green cabbage, thinly sliced 1/2 c. julienne carrots 1/2 c. julienne snow peas 1/2 c. julienne radishes 2 scallions sliced thin 1/4 c. almonds or cashews, chopped 1 large chicken breast, cooked, diced Asian Ginger Salad dressing Place everything in a bowl and toss well. Serves 2-4 people. Also, delicious as left overs.
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Peach, Avocado, and Rosie Basil Salad
1 peach sliced 1/2 avocado sliced 2 scallions sliced thinly on the diagonal 2-3 sprigs of Rosie basil or sweet basil, leaves removed and larger leaves torn smaller 4 c. mixed greens Layer greens in a large bowl and top with everything else. Dress with Stacey’s Salad Dressing or drizzle with extra virgin olive oil…
Read MoreSort of Like, an Antipasto Plate
As an hor d’oeuvre, for lunch or snack, I love to put together a plateful of finger foods. It is completely satisfying to eat with my fingers; it is primal, instinctual, easy, and I find joy in licking my fingers after an especially delicious bite. So why not eat this way more often, slow down…
Read MoreJuicy Baked Chicken Breast
It seems so simple, baked chicken breast, but if not careful, chicken can end up dry. This method will allow the chicken to be juicy. Please pay attention to the cook time and observe the chicken to determine when it is done. When the chicken feels firm, yet still has a slight give when pressed…
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Real Food, Real Health 