It was a big week last week, among many things, most importantly it was Henry’s 40th birthday. He has never looked better, since we have switched to a Primal/Paleo way of life about 2 years ago. He has gotten so much stronger, his workouts are amazing – thanks to many including Robb Wolf, Martin Berkhan, and our amazing friend Zach Kepes. My parents were still here with us to help celebrate, and his brother, sister-in-law and our sweet 5 month old nephew drove in to see us too. We had a wonderful group of people share in Henry’s festivities, among them … Continue reading Happy Birthday Henry!
Ladies and Gents: this is such an easy and ultra delicious dish that one of our dear friends shared with us while visiting…it is a must try. LGL told us that he learned this dish while traveling around New Zealand’s South Island coastline. According to him, locals boasted a vast array of healthy and delicious recipes for their beautiful and abundant hand-sized mussels, fresh out of the ocean. Living in Arizona we must make do with mussels from a good store, but in this case frozen. However, they still tasted amazing with this great preparation. Serves 4 – 6 for … Continue reading LGL’s Kiwi-Coast Mussels
Behold the Baked Taro Chips! We make these anytime we want some sturdy dipping chips. These are awesome to make ahead of time for guacamole, salsa or a great yogurt dip. They are hardy and very tasty, easy to make and a must try. Taro root is a great alternative to potato chips but must be cooked properly to avoid toxicity! B Ingredients 1 Large Taro Root 2 Tbsp Coconut Oil Salt and Pepper to taste How to make these amazingly tasty and easy treats: Preheat oven to 400 degrees (we heat ours to 400 convection) Remove outer peel from … Continue reading Baked Taro Chips
Ahhh, it getting so nice and warm here in Arizona, and we’ve fired up our BBQ already. We just picked up a whole lamb, but processed and packaged into perfect pieces by Kenny and Brenna Aschbacher of the Fish Hugger. Fabulous lamb guys! Try this delicious sauce with grilled lamb chops and on top of a bed of our kale salad. What’s in the sauce you ask? 🙂 1 cup of full fat Greek yogurt 1/2 of a large and super juicy lemon a pinch of sea salt a bit of fresh ground black pepper 2 cloves of garlic 1 … Continue reading Rosemary-Lemon Yogurt Sauce
What a treasure to have my parents visit. This is a very old, very traditional dish that I grew up with. A good glass of wine and good company makes this meal even more enjoyable to share. Tonight my dad made these amazing Cevapi, I loved every bit dad! Thank you! Ingredients for about 25 2oz sausages: 2 lb grass fed ground beef 1 lb ground lamb 4 garlic cloves finely chopped 5 shallots, finely chopped 1/4 tsp fresh ground pepper salt to taste How to make them: Mix all ingredients together Form into 2 oz sausages, let sit … Continue reading Ćevapi – Croatian Sausage
It’s lemon harvest time and we’re trying to figure out different and interesting ways to use our lemons from our tree. It’s unusual for us to post two dessert dishes in a row, but I just could not resist. It’s starting to warm up here in AZ and Summer is slowly approaching, with that said, keep this easy tasty chilled desserts in the back of your to serves for those warmer months. Serves 5. Ingredient line up: 2 large lemons juice of both, and zest of both 1 cup of water 1/8 to 1/4 cup of local honey, we steer … Continue reading Chilled Lemon Creme
A few years ago on a trip to the Phillipines, Henry made the day trip from Manila to The Good Shepherd Convent in the town of Baguio. This Convent is world renowned for their delicious desserts, specifically their Ube Halaya or Ube Jam. What is Ube Jam? A delicious combination of Purple “Yams” (Sweet Potatoes really), Evaporated Milk, and Sugar. The Good Shepherd version of this Filipino dish is so popular, that you have to wait in a long line, and you can only buy two at a time! Obviously, the sugar and milk make this a non-starter for our whole food/real … Continue reading Paleo Ube Jam – Purple Yam Jam
Yes, my wonderful husband was at it again…he made an amazing breakfast for me since I was not going to be able to eat all day due to meetings, etc. He used fresh left over liver filets from our most amazing dinner, another new liver recipe which we will post soon. This amazing breakfast consisted of one cage free egg a perfect strip of bacon, a few slices of boiled sweet potato and an deliciously prepared slice of fresh calf liver, roasted in a few green onions. We already know that you can prepare all other ingredients to perfection, but … Continue reading Breakfast BLE – Bacon Liver and Egg