Garlic Ginger Teriyaki Chicken


Wasn’t sure how this would turn out but safe to say, this is one of my new favorite recipes. This chicken is the real deal. (: Enjoy!

Ingredients – Chicken
• 2 cloves garlic, minced
• 1 tbsp Kerrygold butter
• 1 lb chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• Sauce (see below)
• Sea salt to taste
• Sesame seeds
• Lemon juice (optional)

Ingredients – Sauce
• 1/3 cup coconut aminos
• 3 cloves garlic, minced
• 2 tbsp honey
• 2 tbsp arrowroot powder
• 3 tbsp ginger, minced
• 2 tbsp rice wine vinegar
• 1 tsp avocado oil

1. In a large sauce pan, heat butter and saute garlic until fragrant, about 3 – 5 minutes.
2. Season the chicken with a little sea salt, then add the chicken to the garlic pan and saute until the chicken is thoroughly cooked.
3. While the chicken is cooking, prepare the sauce by simply whisking all the ingredients until blended.
4. Once the chicken is cooked, pour the teriyaki sauce into the pan and mix to coat the chicken evenly.
5. Continue cooking until the sauce thickens.
6. Remove from heat, top with sesame seeds and serve immediately. I served with a side of broccoli and quinoa. Flavor broccoli with lemon juice and sea salt if you so desire. (:

The Perfect Bowl of Quinoa


A variation on a pretty basic recipe. The bone broth and butter add both amazing flavors and wonderful health benefits. Eat alone or serve as a side for your favorite dish. Enjoy!

• 2 cups bone broth
• 1 cup quinoa
• 1 tbsp Kerrygold butter

1. Add broth, quinoa & butter to a small pot and bring to a boil.
2. Reduce heat, cover & summer until most of the liquid has been absorbed (~15 mins)
3. Enjoy!

Easy Sunflower Seed Pesto


Pair this with spaghetti squash for an amazing meal. Enjoy!

• 1/3 cup sunflower seeds
• 2 cups basil, packed
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 2 tbsp fresh-squeezed lemon juice
• 1 tsp sea salt

1. Place sunflower seeds, basil and garlic in a blender and pulse until everything is chopped well.
2. Add the olive oil, lemon juice and sea salt and pulse once again until well blended.
3. Enjoy immediately or refrigerate!

KIND-a Bars


I was looking for a KIND bar type of snack but everything I found either had ingredients I can’t eat and / or tasted like cardboard. So. I made my own. (:

This is a highly customizable recipe – simply substitute your favorite trail mixy type ingredients! My one suggestion is to try and avoid adding too many dried fruits as dried fruit is notoriously loaded with sugar.

Speaking of sugar, although these tasted delicious, in the interest of limiting sugar as much as possible, I think next time I will simply make a trail mix, without the brown rice sugar or honey. (:

Since I already made it and they’re quite tasty, I might as well share the recipe. Enjoy!

• 1 cup sunflower seeds
• 1 cup pecans
• 1 cup coconut flakes, unsweetened
• 1 cup oatmeal, plain
• 1/2 cup figs, chopped
• 1/2 cup dark chocolate chips (75% or higher)
• 1/3 cup honey
• 1/2 cup brown rice syrup

1. Pre-heat oven to 325 F.
2. Combine all dry ingredients in a large bowl, mix well.
3. Pour the honey & brown rice syrup into dry ingredient bowl and mix until evenly distributed.
4. Grease a 9″ x 13″ glass pan with coconut oil, then transfer the mixture and spread evenly across pan.
5. Bake for 20 minutes.
6. Remove and let sit for 20 additional minutes.
7. Cut evenly into 16 jars. Either wrap individually in parchment paper or leave in an air-tight tupperware container.
8. Enjoy!

Chicken Cauliflower Casserole


• 1 sweet onion, chopped
• 1/8 cup Kerrygold butter (unsalted)
• 1 lb ground chicken (or your meat of choice)
• 1 head of cauliflower, chopped
• 1 bunch broccolini, chopped
• 2 cups quinoa
• 2 cups bone broth
• 1 can coconut milk, full fat
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• sea salt to taste

1. Pre-heat oven to 350°F.
2. Melt butter in a pan and sauté onions until fragrant and translucent, about 10 minutes.
3. In the same pan, add the ground chicken and cook until golden brown.
4. While the chicken is cooking, put the cauliflower and broccolini in a steamer and cook for about 20 minutes.
5. Also while the chicken is cooking, begin prepping the quinoa: boil 2 cups of bone broth with 2 cups of quinoa and cook until quinoa absorbs all of the broth.
6. Combine chicken/onion mixture, veggies, quinoa, coconut milk and spices into casserole dish and bake in oven for about 30-35 minutes or until the top of the casserole is golden brown.
7. Serve immediately and enjoy!

Spring Roll Bowl With Garlic Lime Sauce


One of my new favorites! So delicious and fairly easy to make. Enjoy!

Ingredients (sauce)
• 5 cloves garlic
• 1/8 cup fresh ginger
• 2 tbsp rice vinegar
• 1/3 cup coconut aminos
• 1/4 cup avocado oil
• 3 limes, juiced

Ingredients (bowl)
• 1 lb chicken thigh
• 4 oz rice noodles
• 1/2 cup yellow onion, chopped
• 1 bell pepper, chopped
• 2 tbsp Kerrygold butter
• 1 cup fresh basil, chopped
• 1 cup fresh mint, chopped
• 1 cup fresh cilantro, chopped
• 1 avocado

1. Place all sauce ingredients in a blender and pulse until ingredients are well-blended. Set aside.
2. In a sauce pan, cook chicken until done. Chop into bite-sized pieces, then set aside.
3. Cook rice noodles according to directions, then set aside.
4. Sauté onion and pepper in the butter for about 10 minutes or until onions become translucent. Mix in the chopped herbs, noodles and chicken until blended. Top with sauce and garnish with freshly sliced avocado.
5. Serve immediately and enjoy!

Burger Quest: Full Sail Brewing


The latest stop on the burger quest was out in Hood River at Full Sail Brewing. Here’s my review!

Meat 5 / 10
I must admit, the meat wasn’t the greatest. It unfortunately did not have much flavor and was also a little on the dry side. 

Bun – 8 / 10
Probably the best part of the burger. Perfect size and tasted fresh. 

Burger : bun ration – 7 / 10
Pretty close to 1:1 ratio which is the idea ratio. This category checks out!

Toppings – 5 / 10
Similar to the meat, the toppings also lacked flavor. ):

Condiments – 5 / 10
Standard condiments, nothing particularly special or tasty. 

Logistics – 7 / 10
Overall, the burger wasn’t totally difficult. I had to fold the lettuce in half because there was a LOT of lettuce that came on the burger! It started to fall apart at the end, but overall, not terrible in the logistic department. 

Fries – 5/10
Good size and good level of crispy, but similar to the meat and toppings, the fries just really lacked flavor. 

There was potential with this burger but overall, it was just very, very bland!

Total score: 42 / 70

Thai Salad

This is one of my current favorites. The majority of my ingredients come from the farmers market, Whole Foods or my garden. Get organic whenever possible! (: 

• 1 lb ground beef
• 2 tbsp olive oil
• 1 tbsp Kerrygold unsalted butter
• 1/8 cup ginger, peeled and grated
• 4 garlic cloves, minced
• 4 shallots, chopped
• 2 limes, juiced
• 1 bunch green onions, chopped
• 3/4 cup thai basil leaves, chopped
• 3/4 cup cilantro leaves, chopped
• 3/4 cup mint leaves, chopped
• 2 tbsp coconut aminos

1. Heat skillet on medium-high, cook ground beef until browned.
2. Add olive oil, butter, ginger, garlic and shallots, cook for about 5 minutes.
3. Next, add in the lime juice and green onions, cooking for 2-3 more minutes.
4. Turn heat to low and add the thai basil, cilantro, mint leaves and coconut aminos.
5. Remove from heat and serve immediately! Either serve alone or over a bed of thai rice noodles.


Pork Pesto Skillet


So tasty and so easy. Enjoy!

• 1 lb ground pork (or your meat of choice)
• 1/2 cup avocado oil
• 2 cups fresh basil (packed tightly!)
• juice from 1 large lemon
• 1/4 cup Kerrygold butter
• 3 garlic cloves, minced
• 1/2 cup yellow onion, chopped
• 1 leek, chopped
• 1 bunch rainbow chard, chopped
• 1 zucchini, chopped into bite-size pieces
• 2 cups fresh spinach (packed tightly!)
• sea salt to taste

1. Pre-heat skillet on medium high. When ready, add meat and cook until browned. Set aside.
2. Place butter in the skillet, then add the onion and leek. Cook until fragrant and translucent, about 10 minutes.
3. In the same skillet, add the chard and zucchini. Cook for about 5 minutes, then add the spinach, cooking another ~5 minutes.
3. Place the basil, avocado oil, garlic, lemon juice and sea salt into a blender. Blend until smooth, about 30 – 45 seconds.
4. Add the pesto and pork into the veggie skillet mixture.
5. Mix well, then serve immediately, either by itself or over a bed of quinoa!

Burger Quest: The American Local


Welcome to another edition of the great burger quest. Today, I will be deconstructing the burger from The American Local. Enjoy!

Meat 7 / 10
Double patty. The meat was fine – not overly flavored or too bland but…there was just so much of it! Voluminous might be an accurate word. I also think the meat could have been cooked a little more…I requested medium per usual, but as you can see in the pic it probably could have used a little more time cooking…

Bun – 8 / 10
Not too thin, not too thick, not too crunchy and perhaps most importantly, it tasted fresh. This was a pretty solid bun!

Burger : bun ration – 7 / 10
This burger just had so much meat; however, the burger & bun circumference was almost 1:1, which is great.

Toppings – 7 / 10
Pretty standard toppings, nothing really stood out in either direction.

Condiments – 7 / 10
I tasted a hint of horseradish which was actually quite pleasant, but otherwise, pretty standard toppings.

Logistics – 6 / 10
The logistics category is where this burger takes a hit. As you can see, this burger has a double patty which is great for meat lovers but terrible for consumption logistics. I would have far preferred either a single patty or a larger burger with a thinner patty. 

Fries – 7/10
Good fries, perfect amount of crispness, good size. They were a little on the salty side, but otherwise, a pretty solid fry. 

Also – I must note, this is a baby-sized burger. For someone like me with the appetite of a 12 year old, this was actually a perfect size. BUT. If you eat like a normal adult, it’s worth noting that this burger is much smaller than your average burger. 

Total score: 49 / 70

Savory Breakfast


There have been a few questions about what my breakfasts look like so here we go! 😀

I don’t eat gluten/dairy/eggs/soy/sugar (aside from the occasional burger/ice cream situation, oops but not) so I usually end up w some delicious veggie/meat combo.

This morning I sautéed spinach, delicata squash, sausage & sweet potatoes in Kerrygold butter! Top w a little fresh lemon juice/sea salt & bon appetit!

Sweet Potato Enchiladas


• 3 sweet potatoes, chopped
• 2 tbsp olive oil
• 4 tbsp grass-fed Kerrygold butter
• 1 yellow onion, chopped
• 6 garlic cloves, minced
• 2 tbsp sea salt
• 1/2 lb grass-fed ground beef (or turkey)
• 1 cup enchilada sauce
• 1 avocado
• 1 bunch cilantro
• 1 can black olives
• 1 lime

1. Preheat oven to 400° F. Add olive oil and sweet potatoes to glass baking dish. Bake until potatoes are tender, about 30 minutes.
2. Heat pan on stovetop and melt the butter. Add onion, garlic & sea salt, sauté until fragrant and transparent, about 5 minutes.
3. Add the beef (or turkey) and continue cooking until meat is ready, about 10 minutes.
4. Serve potatoes & meat mixture, top with warm enchilada sauce as well as toppings…I chose avocado, cilantro, black olives & lime juice. (:

Enchilada Sauce


• 3 tbsp grass-fed Kerrygold butter
• 3 tbsp arrowroot powder
• 2 1/2 tbsp chili powder
• 1 1/2 tbsp oregano
• 1 tsp cumin
• 3/4 tsp onion powder
• 3/4 tsp sea salt
• 1 cup tomato paste
• 2 cups bone broth

1. Melt butter in a saucepan, then add arrowroot powder and cook for 2 – 3 minutes.
2. Add in spices and cook for another minute.
3. Add tomato paste and bone broth. Mix until blended, then simmer for 10 minutes.
4. Set aside to thicken, about 20 minutes.
5. Use immediately or store in a mason jar in the fridge!

Barbacoa Taco Bowl With Cauliflower Rice

Barbacoa Taco Bowls With Cauliflower Rice

I was craving tacos and have been wanting to try a recipe involving cauliflower rice for some time now, so this recipe felt like the perfect storm. Turned out to be delicious too, I’m already excited to inhale the leftovers. (:

Ingredients – meat
• 1 lb beef shoulder roast (grass-fed!)
• 1/2 sweet onion, chopped
• juice from 2 limes
• 1/4 cup tomato paste
• 5 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 1 teaspoon oregano
• 1/3 teaspoon ground cloves
• 1 cup bone broth

Ingredients – taco bowl
• chopped lettuce
• cilantro
• lime juice
• green onion
• black olives
• tomato, diced
cauliflower rice

1. Pre-heat oven to 300°F.
2. Combine onion, lime juice, tomato paste, garlic, apple cider vinegar, cumin, sea salt, oregano and cloves in a blender, blend until creamy.
3. Put beef, creamy mixture and bone broth into a 9 x 9 baking dish. Bake for about 2 1/2 hours or until meat thermometer reads around 160°F.
4. Remove beef and cut into bite-sized pieces.
5. Serve over a bed of your favorite taco ingredients! I opted for lettuce, cilantro, lime juice, green onions, black olives, tomatoes and cauliflower rice.