HOW TO MAKE NUT-FREE PESTO (IN 5 MINUTES) Instructions. Add the fresh basil, diced garlic, lemon zest, and parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds. Add half of the fresh lemon juice and 1/4 cup olive oil. AMAZINGLY CRISPY PALEO FRIED CHICKEN Set the chicken aside. Add the tapioca starch, sea salt, black pepper, sage, turmeric, and garlic power, if using, to a ziplock bag. Seal and shake until all the ingredients are well combined. Add 2 pieces of chicken to the flour mixture in the bag. Seal and shake until the chicken is evenly coated. CITRUS SIMPLE SYRUP: THREE WAYS Instructions. For each of the syrups, add the ingredients to a small saucepan and bring to a boil over medium heat, stirring often. Turn the heat down to low and simmer until the sugar or honey has dissolved and the mixture has reduced, about 15-20 minutes. (Continue simmering longer for a more concentrated syrup.) ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

HOW TO MAKE ROSEMARY SALT Instructions. Spread the rosemary and salt in an even layer on a dark baking sheet. Bake in the oven for 30-35 minutes, or until a piece of rosemary crumbles in your fingers. Let the salt and rosemary cool, and then blend in a food processor to combine and break up the rosemary. Store in an airtight container. HOW TO MAKE, DRINK, AND STORE BONE BROTH After 12-24 hours, remove half of the broth. Strain it into a bowl through a mesh strainer and place the bowl in the fridge to cool. Add water to refill the slow cooker to one inch below the top, cover, and cook for another 12-24 hours. Repeat for up to three HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable AIP RASPBERRY CRUMBLE Spoon the berry filling into your baking dish (es) and layer with the cassava flour crumble. Bake at 375 degrees for 50-60 minutes, or until the berries are juicing and bubbling and the top is golden brown. Let cool for 15-20 minutes, then serve, sprinkled with powdered sugar or topped with whipped coconut cream. Enjoy! HOW TO MAKE NUT-FREE PESTO (IN 5 MINUTES) Instructions. Add the fresh basil, diced garlic, lemon zest, and parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds. Add half of the fresh lemon juice and 1/4 cup olive oil. AMAZINGLY CRISPY PALEO FRIED CHICKEN Set the chicken aside. Add the tapioca starch, sea salt, black pepper, sage, turmeric, and garlic power, if using, to a ziplock bag. Seal and shake until all the ingredients are well combined. Add 2 pieces of chicken to the flour mixture in the bag. Seal and shake until the chicken is evenly coated. CITRUS SIMPLE SYRUP: THREE WAYS Instructions. For each of the syrups, add the ingredients to a small saucepan and bring to a boil over medium heat, stirring often. Turn the heat down to low and simmer until the sugar or honey has dissolved and the mixture has reduced, about 15-20 minutes. (Continue simmering longer for a more concentrated syrup.) ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

HOW TO MAKE ROSEMARY SALT Instructions. Spread the rosemary and salt in an even layer on a dark baking sheet. Bake in the oven for 30-35 minutes, or until a piece of rosemary crumbles in your fingers. Let the salt and rosemary cool, and then blend in a food processor to combine and break up the rosemary. Store in an airtight container. HOW TO MAKE, DRINK, AND STORE BONE BROTH After 12-24 hours, remove half of the broth. Strain it into a bowl through a mesh strainer and place the bowl in the fridge to cool. Add water to refill the slow cooker to one inch below the top, cover, and cook for another 12-24 hours. Repeat for up to three HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable AIP RASPBERRY CRUMBLE Spoon the berry filling into your baking dish (es) and layer with the cassava flour crumble. Bake at 375 degrees for 50-60 minutes, or until the berries are juicing and bubbling and the top is golden brown. Let cool for 15-20 minutes, then serve, sprinkled with powdered sugar or topped with whipped coconut cream. Enjoy! RECIPES FOR A PALEO MEMORIAL Easy Jerk Chicken *. Amazingly Crispy Grain-Free Fried Chicken. Balsamic Brisket Tacos. 50/50/50 Burgers. Grilled Chicken Pesto Pizza *. One Sheet Charred Meyer Lemon Roasted Chicken and Asparagus (Use regular lemons in this recipe since you might have trouble finding Meyer lemons at this time. Especially wonderful for those without a

grill!)

AIP RASPBERRY CRUMBLE Spoon the berry filling into your baking dish (es) and layer with the cassava flour crumble. Bake at 375 degrees for 50-60 minutes, or until the berries are juicing and bubbling and the top is golden brown. Let cool for 15-20 minutes, then serve, sprinkled with powdered sugar or topped with whipped coconut cream. Enjoy! HOW TO COOK PERFECT PORK CHOPS Cook the pork chops for 15-20 minutes, or until juices coming out of the pork chops are clear. Heat 1 tablespoon of ghee, coconut oil, lard, or bacon fat in a large skillet over medium-high heat. If desired, sauté some garlic or fresh herbs in the skillet before adding the pork chops. When the oil is very hot, add the pork chops to

the pan

AIP CHAI TEA CONCENTRATE After 20 minutes, stir in the sweetener until it has completely dissolved. Let the mixture cool completely, strain it through a mesh strainer, and store it in a jar or bottle in the fridge for up to ten days. To make a chai latte, add 1/2 cup concentrate with 1/2 cup coconut milk (or other milk of choice). Heat the mixture for a hot

latte, or

CREAMY BUTTERMILK TOMATO SOUP Spread the contents of the bowl in a single layer on a large baking sheet. Roast the tomatoes, onion, and garlic for 20 minutes, turning once during cooking. Remove the baking sheet from the oven and let cool for 10 minutes. Add the contents of the baking sheet and the buttermilk and spices to a large, high-powered blender. PALEO POT ROAST WITH CREAMY MUSHROOM GRAVY Instructions. Before cooking, let the roast come to room temperature for about 30 minutes. Preheat the oven to 375 degrees. Sprinkle both sides of the roast with the tablespoon of sea salt and the black pepper. Heat the tablespoon of oil in a large cast-iron skillet or

Dutch oven.

PESTO MARINATED LAMB CHOPS Place the bag into a refrigerator for at least two hours. After the meat has marinated for at least two hours, remove the bag from the fridge. For best cooking results, allow the lamb to come to room temperature. Preheat the oven to 375 degrees F. In a large cast iron skillet, heat the coconut oil over medium-high heat until very hot.

EARL GREY "KAHLUA"

At the beginning of the last hour, stir in the vanilla beans and vanilla bean pods. Strain the concentrated syrup through a fine mesh strainer into a one-quart sized jar. Add the vodka and stir well to evenly combine. Seal tightly and place in a cool, dark place for one

week at minimum.

EASY RUM RAISIN FUDGE Combine the rum, raisins, and vanilla in a small bowl. Line an 8x8 baking dish with wax paper. In a large, heavy bottomed pot, add the milk, butter, and sugar. Heat the mixture over medium-low heat, stirring frequently, until the sugar has dissolved. Stir in the sweetened condensed milk HOW TO COOK CHICKEN LIVER: CRISPY CHICKEN LIVERS WITH How to Cook Chicken Liver: Crispy Chicken Livers with Rosemary Gravy {gluten-free, AIP, Paleo} October 6, 2014 by Lina RECIPES FOR A PALEO MEMORIAL HOW TO MAKE NUT-FREE PESTO (IN 5 MINUTES) Instructions. Add the fresh basil, diced garlic, lemon zest, and parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds. Add half of the fresh lemon juice and 1/4 cup olive oil. CITRUS SIMPLE SYRUP: THREE WAYS Instructions. For each of the syrups, add the ingredients to a small saucepan and bring to a boil over medium heat, stirring often. Turn the heat down to low and simmer until the sugar or honey has dissolved and the mixture has reduced, about 15-20 minutes. (Continue simmering longer for a more concentrated syrup.) EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly HOW TO COOK PERFECT PORK CHOPS Cook the pork chops for 15-20 minutes, or until juices coming out of the pork chops are clear. Heat 1 tablespoon of ghee, coconut oil, lard, or bacon fat in a large skillet over medium-high heat. If desired, sauté some garlic or fresh herbs in the skillet before adding the pork chops. When the oil is very hot, add the pork chops to

the pan

HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

HOW TO MAKE, DRINK, AND STORE BONE BROTH After 12-24 hours, remove half of the broth. Strain it into a bowl through a mesh strainer and place the bowl in the fridge to cool. Add water to refill the slow cooker to one inch below the top, cover, and cook for another 12-24 hours. Repeat for up to three AMAZINGLY CRISPY PALEO FRIED CHICKEN Set the chicken aside. Add the tapioca starch, sea salt, black pepper, sage, turmeric, and garlic power, if using, to a ziplock bag. Seal and shake until all the ingredients are well combined. Add 2 pieces of chicken to the flour mixture in the bag. Seal and shake until the chicken is evenly coated. HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable RECIPES FOR A PALEO MEMORIAL HOW TO MAKE NUT-FREE PESTO (IN 5 MINUTES) Instructions. Add the fresh basil, diced garlic, lemon zest, and parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds. Add half of the fresh lemon juice and 1/4 cup olive oil. CITRUS SIMPLE SYRUP: THREE WAYS Instructions. For each of the syrups, add the ingredients to a small saucepan and bring to a boil over medium heat, stirring often. Turn the heat down to low and simmer until the sugar or honey has dissolved and the mixture has reduced, about 15-20 minutes. (Continue simmering longer for a more concentrated syrup.) EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly HOW TO COOK PERFECT PORK CHOPS Cook the pork chops for 15-20 minutes, or until juices coming out of the pork chops are clear. Heat 1 tablespoon of ghee, coconut oil, lard, or bacon fat in a large skillet over medium-high heat. If desired, sauté some garlic or fresh herbs in the skillet before adding the pork chops. When the oil is very hot, add the pork chops to

the pan

HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

HOW TO MAKE, DRINK, AND STORE BONE BROTH After 12-24 hours, remove half of the broth. Strain it into a bowl through a mesh strainer and place the bowl in the fridge to cool. Add water to refill the slow cooker to one inch below the top, cover, and cook for another 12-24 hours. Repeat for up to three AMAZINGLY CRISPY PALEO FRIED CHICKEN Set the chicken aside. Add the tapioca starch, sea salt, black pepper, sage, turmeric, and garlic power, if using, to a ziplock bag. Seal and shake until all the ingredients are well combined. Add 2 pieces of chicken to the flour mixture in the bag. Seal and shake until the chicken is evenly coated. HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable

STRICTLYDELICIOUS

December 23, 2018. Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect

balance

RECIPES FOR A PALEO MEMORIAL Easy Jerk Chicken *. Amazingly Crispy Grain-Free Fried Chicken. Balsamic Brisket Tacos. 50/50/50 Burgers. Grilled Chicken Pesto Pizza *. One Sheet Charred Meyer Lemon Roasted Chicken and Asparagus (Use regular lemons in this recipe since you might have trouble finding Meyer lemons at this time. Especially wonderful for those without a

grill!)

HOW TO COOK PERFECT PORK CHOPS Cook the pork chops for 15-20 minutes, or until juices coming out of the pork chops are clear. Heat 1 tablespoon of ghee, coconut oil, lard, or bacon fat in a large skillet over medium-high heat. If desired, sauté some garlic or fresh herbs in the skillet before adding the pork chops. When the oil is very hot, add the pork chops to

the pan

HOMEMADE BAILEY'S IRISH CREAM (GRAIN-FREE) To make the irish cream: Add the sweetened condensed milk, cream, rum, coffee, chocolate syrup, and vanilla to the jar of a blender. Blend on high until all ingredients are evenly combined, about 5 minutes. Chill for at least 24 hours before consuming to allow the flavors to meld

together.

HOW TO MAKE ROSEMARY SALT Instructions. Spread the rosemary and salt in an even layer on a dark baking sheet. Bake in the oven for 30-35 minutes, or until a piece of rosemary crumbles in your fingers. Let the salt and rosemary cool, and then blend in a food processor to combine and break up the rosemary. Store in an airtight container. AMAZINGLY CRISPY PALEO FRIED CHICKEN Set the chicken aside. Add the tapioca starch, sea salt, black pepper, sage, turmeric, and garlic power, if using, to a ziplock bag. Seal and shake until all the ingredients are well combined. Add 2 pieces of chicken to the flour mixture in the bag. Seal and shake until the chicken is evenly coated. PALEO POT ROAST WITH CREAMY MUSHROOM GRAVY Instructions. Before cooking, let the roast come to room temperature for about 30 minutes. Preheat the oven to 375 degrees. Sprinkle both sides of the roast with the tablespoon of sea salt and the black pepper. Heat the tablespoon of oil in a large cast-iron skillet or

Dutch oven.

HOMEMADE HIBISCUS SYRUP Instructions. In a small pot, bring the water to a boil. When it is boiling, remove from heat and stir in the dried hibiscus flowers. Steep for 15-20 minutes. After 15-20 minutes, stir in the honey and allow the syrup to cool completely. Pour the syrup through a mesh strainer and store in the fridge in a sealed jar for up to 10 days. SEARED SCALLOPS OVER ARUGULA WITH WHITE WINE GARLIC SAUCE Instructions. Dry both sides of the sea scallops on a layer of paper towels. Sprinkle both sides of the scallops with the sea salt and set aside. Divide the 4 cups of arugula between two plates. Over medium-high heat, melt one tablespoon of ghee or butter in a large skillet. When the butter is hot, add the scallops to the skillet. HOW TO COOK CHICKEN LIVER: CRISPY CHICKEN LIVERS WITH How to Cook Chicken Liver: Crispy Chicken Livers with Rosemary Gravy {gluten-free, AIP, Paleo} October 6, 2014 by Lina RECIPES FOR A PALEO MEMORIAL CITRUS SIMPLE SYRUP: THREE WAYS Instructions. For each of the syrups, add the ingredients to a small saucepan and bring to a boil over medium heat, stirring often. Turn the heat down to low and simmer until the sugar or honey has dissolved and the mixture has reduced, about 15-20 minutes. (Continue simmering longer for a more concentrated syrup.) HOW TO COOK PERFECT PORK CHOPS Cook the pork chops for 15-20 minutes, or until juices coming out of the pork chops are clear. Heat 1 tablespoon of ghee, coconut oil, lard, or bacon fat in a large skillet over medium-high heat. If desired, sauté some garlic or fresh herbs in the skillet before adding the pork chops. When the oil is very hot, add the pork chops to

the pan

EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

AMAZINGLY CRISPY PALEO FRIED CHICKEN Set the chicken aside. Add the tapioca starch, sea salt, black pepper, sage, turmeric, and garlic power, if using, to a ziplock bag. Seal and shake until all the ingredients are well combined. Add 2 pieces of chicken to the flour mixture in the bag. Seal and shake until the chicken is evenly coated. HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable HOW TO MAKE, DRINK, AND STORE BONE BROTH After 12-24 hours, remove half of the broth. Strain it into a bowl through a mesh strainer and place the bowl in the fridge to cool. Add water to refill the slow cooker to one inch below the top, cover, and cook for another 12-24 hours. Repeat for up to three HOW TO MAKE ROSEMARY SALT Instructions. Spread the rosemary and salt in an even layer on a dark baking sheet. Bake in the oven for 30-35 minutes, or until a piece of rosemary crumbles in your fingers. Let the salt and rosemary cool, and then blend in a food processor to combine and break up the rosemary. Store in an airtight container. RECIPES FOR A PALEO MEMORIAL CITRUS SIMPLE SYRUP: THREE WAYS Instructions. For each of the syrups, add the ingredients to a small saucepan and bring to a boil over medium heat, stirring often. Turn the heat down to low and simmer until the sugar or honey has dissolved and the mixture has reduced, about 15-20 minutes. (Continue simmering longer for a more concentrated syrup.) HOW TO COOK PERFECT PORK CHOPS Cook the pork chops for 15-20 minutes, or until juices coming out of the pork chops are clear. Heat 1 tablespoon of ghee, coconut oil, lard, or bacon fat in a large skillet over medium-high heat. If desired, sauté some garlic or fresh herbs in the skillet before adding the pork chops. When the oil is very hot, add the pork chops to

the pan

EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

AMAZINGLY CRISPY PALEO FRIED CHICKEN Set the chicken aside. Add the tapioca starch, sea salt, black pepper, sage, turmeric, and garlic power, if using, to a ziplock bag. Seal and shake until all the ingredients are well combined. Add 2 pieces of chicken to the flour mixture in the bag. Seal and shake until the chicken is evenly coated. HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable HOW TO MAKE, DRINK, AND STORE BONE BROTH After 12-24 hours, remove half of the broth. Strain it into a bowl through a mesh strainer and place the bowl in the fridge to cool. Add water to refill the slow cooker to one inch below the top, cover, and cook for another 12-24 hours. Repeat for up to three HOW TO MAKE ROSEMARY SALT Instructions. Spread the rosemary and salt in an even layer on a dark baking sheet. Bake in the oven for 30-35 minutes, or until a piece of rosemary crumbles in your fingers. Let the salt and rosemary cool, and then blend in a food processor to combine and break up the rosemary. Store in an airtight container.

STRICTLYDELICIOUS

December 23, 2018. Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect

balance

RECIPES FOR A PALEO MEMORIAL Easy Jerk Chicken *. Amazingly Crispy Grain-Free Fried Chicken. Balsamic Brisket Tacos. 50/50/50 Burgers. Grilled Chicken Pesto Pizza *. One Sheet Charred Meyer Lemon Roasted Chicken and Asparagus (Use regular lemons in this recipe since you might have trouble finding Meyer lemons at this time. Especially wonderful for those without a

grill!)

HOW TO COOK PERFECT PORK CHOPS Cook the pork chops for 15-20 minutes, or until juices coming out of the pork chops are clear. Heat 1 tablespoon of ghee, coconut oil, lard, or bacon fat in a large skillet over medium-high heat. If desired, sauté some garlic or fresh herbs in the skillet before adding the pork chops. When the oil is very hot, add the pork chops to

the pan

HOMEMADE BAILEY'S IRISH CREAM (GRAIN-FREE) To make the irish cream: Add the sweetened condensed milk, cream, rum, coffee, chocolate syrup, and vanilla to the jar of a blender. Blend on high until all ingredients are evenly combined, about 5 minutes. Chill for at least 24 hours before consuming to allow the flavors to meld

together.

HOW TO MAKE ROSEMARY SALT Instructions. Spread the rosemary and salt in an even layer on a dark baking sheet. Bake in the oven for 30-35 minutes, or until a piece of rosemary crumbles in your fingers. Let the salt and rosemary cool, and then blend in a food processor to combine and break up the rosemary. Store in an airtight container. AMAZINGLY CRISPY PALEO FRIED CHICKEN Set the chicken aside. Add the tapioca starch, sea salt, black pepper, sage, turmeric, and garlic power, if using, to a ziplock bag. Seal and shake until all the ingredients are well combined. Add 2 pieces of chicken to the flour mixture in the bag. Seal and shake until the chicken is evenly coated. PALEO POT ROAST WITH CREAMY MUSHROOM GRAVY Instructions. Before cooking, let the roast come to room temperature for about 30 minutes. Preheat the oven to 375 degrees. Sprinkle both sides of the roast with the tablespoon of sea salt and the black pepper. Heat the tablespoon of oil in a large cast-iron skillet or

Dutch oven.

HOMEMADE HIBISCUS SYRUP Instructions. In a small pot, bring the water to a boil. When it is boiling, remove from heat and stir in the dried hibiscus flowers. Steep for 15-20 minutes. After 15-20 minutes, stir in the honey and allow the syrup to cool completely. Pour the syrup through a mesh strainer and store in the fridge in a sealed jar for up to 10 days. SEARED SCALLOPS OVER ARUGULA WITH WHITE WINE GARLIC SAUCE Instructions. Dry both sides of the sea scallops on a layer of paper towels. Sprinkle both sides of the scallops with the sea salt and set aside. Divide the 4 cups of arugula between two plates. Over medium-high heat, melt one tablespoon of ghee or butter in a large skillet. When the butter is hot, add the scallops to the skillet. HOW TO COOK CHICKEN LIVER: CRISPY CHICKEN LIVERS WITH How to Cook Chicken Liver: Crispy Chicken Livers with Rosemary Gravy {gluten-free, AIP, Paleo} October 6, 2014 by Lina STRICTLYDELICIOUSUNCATEGORIZEDDIY HOMEDESSERTSHOW TO MAKE NUT-FREE

PESTOLINAPALEO

December 23, 2018. Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect

balance

HOW TO MAKE NUT-FREE PESTO (IN 5 MINUTES) Instructions. Add the fresh basil, diced garlic, lemon zest, and parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds. Add half of the fresh lemon juice and 1/4 cup olive oil. PRESSURE COOKER CREAM OF MUSHROOM POT ROAST Instructions. Season the roast on all sides with the salt and black pepper. Set the Instant Pot heat setting to Sauté. Add the oil to the pot and when the oil is hot, add the roast. Sear the beef on both sides for 5-7 minutes or until browned on both sides. Add the mushrooms, onion, garlic, broth, wine, and thyme to the pot. CITRUS SIMPLE SYRUP: THREE WAYS Instructions. For each of the syrups, add the ingredients to a small saucepan and bring to a boil over medium heat, stirring often. Turn the heat down to low and simmer until the sugar or honey has dissolved and the mixture has reduced, about 15-20 minutes. (Continue simmering longer for a more concentrated syrup.) HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable

EARL GREY "KAHLUA"

At the beginning of the last hour, stir in the vanilla beans and vanilla bean pods. Strain the concentrated syrup through a fine mesh strainer into a one-quart sized jar. Add the vodka and stir well to evenly combine. Seal tightly and place in a cool, dark place for one

week at minimum.

PALEO PUMPKIN CHILI {NIGHTSHADE-FREE} Turn the heat down to medium-low and add the pumpkin cubes, kidney beans (or acorn squash), beef broth, pumpkin puree, beet puree, rosemary salt, ACV, oregano, cinnamon, black pepper, all-spice, cloves, and bay leaf to the Dutch oven. Stir until evenly STRICTLYDELICIOUSUNCATEGORIZEDDIY HOMEDESSERTSHOW TO MAKE NUT-FREE

PESTOLINAPALEO

December 23, 2018. Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect

balance

HOW TO MAKE NUT-FREE PESTO (IN 5 MINUTES) Instructions. Add the fresh basil, diced garlic, lemon zest, and parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds. Add half of the fresh lemon juice and 1/4 cup olive oil. PRESSURE COOKER CREAM OF MUSHROOM POT ROAST Instructions. Season the roast on all sides with the salt and black pepper. Set the Instant Pot heat setting to Sauté. Add the oil to the pot and when the oil is hot, add the roast. Sear the beef on both sides for 5-7 minutes or until browned on both sides. Add the mushrooms, onion, garlic, broth, wine, and thyme to the pot. CITRUS SIMPLE SYRUP: THREE WAYS Instructions. For each of the syrups, add the ingredients to a small saucepan and bring to a boil over medium heat, stirring often. Turn the heat down to low and simmer until the sugar or honey has dissolved and the mixture has reduced, about 15-20 minutes. (Continue simmering longer for a more concentrated syrup.) HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable

EARL GREY "KAHLUA"

At the beginning of the last hour, stir in the vanilla beans and vanilla bean pods. Strain the concentrated syrup through a fine mesh strainer into a one-quart sized jar. Add the vodka and stir well to evenly combine. Seal tightly and place in a cool, dark place for one

week at minimum.

PALEO PUMPKIN CHILI {NIGHTSHADE-FREE} Turn the heat down to medium-low and add the pumpkin cubes, kidney beans (or acorn squash), beef broth, pumpkin puree, beet puree, rosemary salt, ACV, oregano, cinnamon, black pepper, all-spice, cloves, and bay leaf to the Dutch oven. Stir until evenly

RECIPE INDEX

Hi! I’m Lina. A food-loving girl with a serious sweet tooth, an undying love of rain AND sunshine, and strong belief in the balance between healthy and decadent. EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. HOW TO COOK PERFECT PORK CHOPS Cook the pork chops for 15-20 minutes, or until juices coming out of the pork chops are clear. Heat 1 tablespoon of ghee, coconut oil, lard, or bacon fat in a large skillet over medium-high heat. If desired, sauté some garlic or fresh herbs in the skillet before adding the pork chops. When the oil is very hot, add the pork chops to

the pan

AMAZINGLY CRISPY PALEO FRIED CHICKEN Set the chicken aside. Add the tapioca starch, sea salt, black pepper, sage, turmeric, and garlic power, if using, to a ziplock bag. Seal and shake until all the ingredients are well combined. Add 2 pieces of chicken to the flour mixture in the bag. Seal and shake until the chicken is evenly coated.

AIP PIE CRUST

We all know that I think desserts are the key to a happy life. And while I’ve been able to create cake, fruit crumble, and even cookie recipe that are safe for me while on the auto-immune protocol, one of the things I’ve been missing terribly was an AIP pie crust.. Cake gets boring after a while, and even though I can eat dairy, it’s common knowledge that ice cream is an appetizer or a HOMEMADE GARLIC SALT Instructions. Preheat the oven to 175 degrees F. Add the cloves of garlic and sea salt to the bowl of a large food processor. Blend on high speed until the mixture resembles damp sand. Spread the mixture in an even thin layer on a metal baking sheet. Bake the garlic salt for about 1 hour, or until completely dried. AIP CHAI TEA CONCENTRATE After 20 minutes, stir in the sweetener until it has completely dissolved. Let the mixture cool completely, strain it through a mesh strainer, and store it in a jar or bottle in the fridge for up to ten days. To make a chai latte, add 1/2 cup concentrate with 1/2 cup coconut milk (or other milk of choice). Heat the mixture for a hot

latte, or

CREAMY BUTTERMILK TOMATO SOUP Spread the contents of the bowl in a single layer on a large baking sheet. Roast the tomatoes, onion, and garlic for 20 minutes, turning once during cooking. Remove the baking sheet from the oven and let cool for 10 minutes. Add the contents of the baking sheet and the buttermilk and spices to a large, high-powered blender. BLUEBERRY LEMON PIE {AIP, PALEO} Preheat the oven to 400 degrees. In a large bowl, add the blueberries, lemon zest, lemon juice, sugar, tapioca starch, powdered ginger, and cinnamon. Toss gently with a large wooden spoon until the ingredients are evenly combined. Pour the lemon-berry mixture into one AIP pie crust. If making a double-crust pie, carefully top the berries with HOW TO COOK CHICKEN LIVER: CRISPY CHICKEN LIVERS WITH How to Cook Chicken Liver: Crispy Chicken Livers with Rosemary Gravy {gluten-free, AIP, Paleo} October 6, 2014 by Lina STRICTLYDELICIOUSUNCATEGORIZEDDIY HOMEDESSERTSHOW TO MAKE NUT-FREE

PESTOLINAPALEO

December 23, 2018. Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect

balance

HOW TO MAKE NUT-FREE PESTO (IN 5 MINUTES) Instructions. Add the fresh basil, diced garlic, lemon zest, and parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds. Add half of the fresh lemon juice and 1/4 cup olive oil. HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly

EARL GREY "KAHLUA"

At the beginning of the last hour, stir in the vanilla beans and vanilla bean pods. Strain the concentrated syrup through a fine mesh strainer into a one-quart sized jar. Add the vodka and stir well to evenly combine. Seal tightly and place in a cool, dark place for one

week at minimum.

AIP CHAI TEA CONCENTRATE After 20 minutes, stir in the sweetener until it has completely dissolved. Let the mixture cool completely, strain it through a mesh strainer, and store it in a jar or bottle in the fridge for up to ten days. To make a chai latte, add 1/2 cup concentrate with 1/2 cup coconut milk (or other milk of choice). Heat the mixture for a hot

latte, or

HOW TO MAKE, DRINK, AND STORE BONE BROTH After 12-24 hours, remove half of the broth. Strain it into a bowl through a mesh strainer and place the bowl in the fridge to cool. Add water to refill the slow cooker to one inch below the top, cover, and cook for another 12-24 hours. Repeat for up to three HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable PALEO PUMPKIN CHILI {NIGHTSHADE-FREE} Turn the heat down to medium-low and add the pumpkin cubes, kidney beans (or acorn squash), beef broth, pumpkin puree, beet puree, rosemary salt, ACV, oregano, cinnamon, black pepper, all-spice, cloves, and bay leaf to the Dutch oven. Stir until evenly STRICTLYDELICIOUSUNCATEGORIZEDDIY HOMEDESSERTSHOW TO MAKE NUT-FREE

PESTOLINAPALEO

December 23, 2018. Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect

balance

HOW TO MAKE NUT-FREE PESTO (IN 5 MINUTES) Instructions. Add the fresh basil, diced garlic, lemon zest, and parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds. Add half of the fresh lemon juice and 1/4 cup olive oil. HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly

EARL GREY "KAHLUA"

At the beginning of the last hour, stir in the vanilla beans and vanilla bean pods. Strain the concentrated syrup through a fine mesh strainer into a one-quart sized jar. Add the vodka and stir well to evenly combine. Seal tightly and place in a cool, dark place for one

week at minimum.

AIP CHAI TEA CONCENTRATE After 20 minutes, stir in the sweetener until it has completely dissolved. Let the mixture cool completely, strain it through a mesh strainer, and store it in a jar or bottle in the fridge for up to ten days. To make a chai latte, add 1/2 cup concentrate with 1/2 cup coconut milk (or other milk of choice). Heat the mixture for a hot

latte, or

HOW TO MAKE, DRINK, AND STORE BONE BROTH After 12-24 hours, remove half of the broth. Strain it into a bowl through a mesh strainer and place the bowl in the fridge to cool. Add water to refill the slow cooker to one inch below the top, cover, and cook for another 12-24 hours. Repeat for up to three HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable PALEO PUMPKIN CHILI {NIGHTSHADE-FREE} Turn the heat down to medium-low and add the pumpkin cubes, kidney beans (or acorn squash), beef broth, pumpkin puree, beet puree, rosemary salt, ACV, oregano, cinnamon, black pepper, all-spice, cloves, and bay leaf to the Dutch oven. Stir until evenly

STRICTLYDELICIOUS

December 23, 2018. Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect

balance

HOMEMADE GARLIC SALT Instructions. Preheat the oven to 175 degrees F. Add the cloves of garlic and sea salt to the bowl of a large food processor. Blend on high speed until the mixture resembles damp sand. Spread the mixture in an even thin layer on a metal baking sheet. Bake the garlic salt for about 1 hour, or until completely dried. HOMEMADE BAILEY'S IRISH CREAM (GRAIN-FREE) To make the irish cream: Add the sweetened condensed milk, cream, rum, coffee, chocolate syrup, and vanilla to the jar of a blender. Blend on high until all ingredients are evenly combined, about 5 minutes. Chill for at least 24 hours before consuming to allow the flavors to meld

together.

CITRUS SIMPLE SYRUP: THREE WAYS Instructions. For each of the syrups, add the ingredients to a small saucepan and bring to a boil over medium heat, stirring often. Turn the heat down to low and simmer until the sugar or honey has dissolved and the mixture has reduced, about 15-20 minutes. (Continue simmering longer for a more concentrated syrup.) HOW TO COOK PERFECT PORK CHOPS Cook the pork chops for 15-20 minutes, or until juices coming out of the pork chops are clear. Heat 1 tablespoon of ghee, coconut oil, lard, or bacon fat in a large skillet over medium-high heat. If desired, sauté some garlic or fresh herbs in the skillet before adding the pork chops. When the oil is very hot, add the pork chops to

the pan

PALEO POT ROAST WITH CREAMY MUSHROOM GRAVY Instructions. Before cooking, let the roast come to room temperature for about 30 minutes. Preheat the oven to 375 degrees. Sprinkle both sides of the roast with the tablespoon of sea salt and the black pepper. Heat the tablespoon of oil in a large cast-iron skillet or

Dutch oven.

HOW TO MAKE SPICED PRESERVED LEMONS Instructions. Cut each of the lemons in half and juice them firmly, getting as much juice from the fruit as possible. Cut each of the juiced halves in half again so each lemon has been cut into quarters. Cover the bottom of a quart-sized mason jar with a generous layer of sea salt. Add four of the lemon quarters and cover again with sea

salt.

HOW TO MAKE ROSEMARY SALT Instructions. Spread the rosemary and salt in an even layer on a dark baking sheet. Bake in the oven for 30-35 minutes, or until a piece of rosemary crumbles in your fingers. Let the salt and rosemary cool, and then blend in a food processor to combine and break up the rosemary. Store in an airtight container. ROASTED CAULIFLOWER "HUMMUS" {PALEO, AIP, VEGAN Instructions. Preheat the oven to 400 degrees F. Line a large baking sheet with foil. Add the cauliflower florets, teaspoon of sea salt, and 1 1/2 tablespoons of the olive oil to a large bowl. Toss with your hands to evenly coat all of the florets with olive oil and sea salt. Spread the cauliflower florets in a single layer on the foil lined HOW TO COOK CHICKEN LIVER: CRISPY CHICKEN LIVERS WITH How to Cook Chicken Liver: Crispy Chicken Livers with Rosemary Gravy {gluten-free, AIP, Paleo} October 6, 2014 by Lina STRICTLYDELICIOUSUNCATEGORIZEDDIY HOMEDESSERTSHOW TO MAKE NUT-FREE

PESTOLINAPALEO

December 23, 2018. Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect

balance

HOW TO MAKE NUT-FREE PESTO (IN 5 MINUTES) Instructions. Add the fresh basil, diced garlic, lemon zest, and parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds. Add half of the fresh lemon juice and 1/4 cup olive oil. EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly

EARL GREY "KAHLUA"

At the beginning of the last hour, stir in the vanilla beans and vanilla bean pods. Strain the concentrated syrup through a fine mesh strainer into a one-quart sized jar. Add the vodka and stir well to evenly combine. Seal tightly and place in a cool, dark place for one

week at minimum.

AIP CHAI TEA CONCENTRATE After 20 minutes, stir in the sweetener until it has completely dissolved. Let the mixture cool completely, strain it through a mesh strainer, and store it in a jar or bottle in the fridge for up to ten days. To make a chai latte, add 1/2 cup concentrate with 1/2 cup coconut milk (or other milk of choice). Heat the mixture for a hot

latte, or

HOW TO MAKE, DRINK, AND STORE BONE BROTH After 12-24 hours, remove half of the broth. Strain it into a bowl through a mesh strainer and place the bowl in the fridge to cool. Add water to refill the slow cooker to one inch below the top, cover, and cook for another 12-24 hours. Repeat for up to three HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable PALEO PUMPKIN CHILI {NIGHTSHADE-FREE} Turn the heat down to medium-low and add the pumpkin cubes, kidney beans (or acorn squash), beef broth, pumpkin puree, beet puree, rosemary salt, ACV, oregano, cinnamon, black pepper, all-spice, cloves, and bay leaf to the Dutch oven. Stir until evenly STRICTLYDELICIOUSUNCATEGORIZEDDIY HOMEDESSERTSHOW TO MAKE NUT-FREE

PESTOLINAPALEO

December 23, 2018. Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect

balance

HOW TO MAKE NUT-FREE PESTO (IN 5 MINUTES) Instructions. Add the fresh basil, diced garlic, lemon zest, and parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds. Add half of the fresh lemon juice and 1/4 cup olive oil. HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly

EARL GREY "KAHLUA"

At the beginning of the last hour, stir in the vanilla beans and vanilla bean pods. Strain the concentrated syrup through a fine mesh strainer into a one-quart sized jar. Add the vodka and stir well to evenly combine. Seal tightly and place in a cool, dark place for one

week at minimum.

AIP CHAI TEA CONCENTRATE After 20 minutes, stir in the sweetener until it has completely dissolved. Let the mixture cool completely, strain it through a mesh strainer, and store it in a jar or bottle in the fridge for up to ten days. To make a chai latte, add 1/2 cup concentrate with 1/2 cup coconut milk (or other milk of choice). Heat the mixture for a hot

latte, or

HOW TO MAKE, DRINK, AND STORE BONE BROTH After 12-24 hours, remove half of the broth. Strain it into a bowl through a mesh strainer and place the bowl in the fridge to cool. Add water to refill the slow cooker to one inch below the top, cover, and cook for another 12-24 hours. Repeat for up to three HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable PALEO PUMPKIN CHILI {NIGHTSHADE-FREE} Turn the heat down to medium-low and add the pumpkin cubes, kidney beans (or acorn squash), beef broth, pumpkin puree, beet puree, rosemary salt, ACV, oregano, cinnamon, black pepper, all-spice, cloves, and bay leaf to the Dutch oven. Stir until evenly

STRICTLYDELICIOUS

December 23, 2018. Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect

balance

HOMEMADE BAILEY'S IRISH CREAM (GRAIN-FREE) To make the irish cream: Add the sweetened condensed milk, cream, rum, coffee, chocolate syrup, and vanilla to the jar of a blender. Blend on high until all ingredients are evenly combined, about 5 minutes. Chill for at least 24 hours before consuming to allow the flavors to meld

together.

CITRUS SIMPLE SYRUP: THREE WAYS Instructions. For each of the syrups, add the ingredients to a small saucepan and bring to a boil over medium heat, stirring often. Turn the heat down to low and simmer until the sugar or honey has dissolved and the mixture has reduced, about 15-20 minutes. (Continue simmering longer for a more concentrated syrup.) HOMEMADE GARLIC SALT Instructions. Preheat the oven to 175 degrees F. Add the cloves of garlic and sea salt to the bowl of a large food processor. Blend on high speed until the mixture resembles damp sand. Spread the mixture in an even thin layer on a metal baking sheet. Bake the garlic salt for about 1 hour, or until completely dried. HOW TO COOK PERFECT PORK CHOPS Cook the pork chops for 15-20 minutes, or until juices coming out of the pork chops are clear. Heat 1 tablespoon of ghee, coconut oil, lard, or bacon fat in a large skillet over medium-high heat. If desired, sauté some garlic or fresh herbs in the skillet before adding the pork chops. When the oil is very hot, add the pork chops to

the pan

PALEO POT ROAST WITH CREAMY MUSHROOM GRAVY Instructions. Before cooking, let the roast come to room temperature for about 30 minutes. Preheat the oven to 375 degrees. Sprinkle both sides of the roast with the tablespoon of sea salt and the black pepper. Heat the tablespoon of oil in a large cast-iron skillet or

Dutch oven.

HOW TO MAKE SPICED PRESERVED LEMONS Instructions. Cut each of the lemons in half and juice them firmly, getting as much juice from the fruit as possible. Cut each of the juiced halves in half again so each lemon has been cut into quarters. Cover the bottom of a quart-sized mason jar with a generous layer of sea salt. Add four of the lemon quarters and cover again with sea

salt.

HOW TO MAKE ROSEMARY SALT Instructions. Spread the rosemary and salt in an even layer on a dark baking sheet. Bake in the oven for 30-35 minutes, or until a piece of rosemary crumbles in your fingers. Let the salt and rosemary cool, and then blend in a food processor to combine and break up the rosemary. Store in an airtight container. ROASTED CAULIFLOWER "HUMMUS" {PALEO, AIP, VEGAN Instructions. Preheat the oven to 400 degrees F. Line a large baking sheet with foil. Add the cauliflower florets, teaspoon of sea salt, and 1 1/2 tablespoons of the olive oil to a large bowl. Toss with your hands to evenly coat all of the florets with olive oil and sea salt. Spread the cauliflower florets in a single layer on the foil lined HOW TO COOK CHICKEN LIVER: CRISPY CHICKEN LIVERS WITH How to Cook Chicken Liver: Crispy Chicken Livers with Rosemary Gravy {gluten-free, AIP, Paleo} October 6, 2014 by Lina STRICTLYDELICIOUSUNCATEGORIZEDDIY HOMEDESSERTSHOW TO MAKE NUT-FREE

PESTOLINAPALEO

December 23, 2018. Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect

balance

HOW TO MAKE NUT-FREE PESTO (IN 5 MINUTES) Instructions. Add the fresh basil, diced garlic, lemon zest, and parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds. Add half of the fresh lemon juice and 1/4 cup olive oil. EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly

EARL GREY "KAHLUA"

At the beginning of the last hour, stir in the vanilla beans and vanilla bean pods. Strain the concentrated syrup through a fine mesh strainer into a one-quart sized jar. Add the vodka and stir well to evenly combine. Seal tightly and place in a cool, dark place for one

week at minimum.

AIP CHAI TEA CONCENTRATE After 20 minutes, stir in the sweetener until it has completely dissolved. Let the mixture cool completely, strain it through a mesh strainer, and store it in a jar or bottle in the fridge for up to ten days. To make a chai latte, add 1/2 cup concentrate with 1/2 cup coconut milk (or other milk of choice). Heat the mixture for a hot

latte, or

HOW TO MAKE, DRINK, AND STORE BONE BROTH After 12-24 hours, remove half of the broth. Strain it into a bowl through a mesh strainer and place the bowl in the fridge to cool. Add water to refill the slow cooker to one inch below the top, cover, and cook for another 12-24 hours. Repeat for up to three HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable PALEO PUMPKIN CHILI {NIGHTSHADE-FREE} Turn the heat down to medium-low and add the pumpkin cubes, kidney beans (or acorn squash), beef broth, pumpkin puree, beet puree, rosemary salt, ACV, oregano, cinnamon, black pepper, all-spice, cloves, and bay leaf to the Dutch oven. Stir until evenly STRICTLYDELICIOUSUNCATEGORIZEDDIY HOMEDESSERTSHOW TO MAKE NUT-FREE

PESTOLINAPALEO

December 23, 2018. Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect

balance

HOW TO MAKE NUT-FREE PESTO (IN 5 MINUTES) Instructions. Add the fresh basil, diced garlic, lemon zest, and parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds. Add half of the fresh lemon juice and 1/4 cup olive oil. EASY JERK CHICKEN (NIGHTSHADE FREE) Instructions. Add all ingredients to a large ziplock bag. Massage the marinade well into the chicken. Put the bag in the refrigerator and let it sit for 2-24 hours. After marinating, remove the bag from the fridge, take out and discard the bay leaves, and let the chicken come near to room temperature. HOW TO SAUTÉ ZUCCHINI NOODLES Instructions. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with

a mushy

ROASTED GARLIC SPREAD After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor. Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly

EARL GREY "KAHLUA"

At the beginning of the last hour, stir in the vanilla beans and vanilla bean pods. Strain the concentrated syrup through a fine mesh strainer into a one-quart sized jar. Add the vodka and stir well to evenly combine. Seal tightly and place in a cool, dark place for one

week at minimum.

AIP CHAI TEA CONCENTRATE After 20 minutes, stir in the sweetener until it has completely dissolved. Let the mixture cool completely, strain it through a mesh strainer, and store it in a jar or bottle in the fridge for up to ten days. To make a chai latte, add 1/2 cup concentrate with 1/2 cup coconut milk (or other milk of choice). Heat the mixture for a hot

latte, or

HOW TO MAKE, DRINK, AND STORE BONE BROTH After 12-24 hours, remove half of the broth. Strain it into a bowl through a mesh strainer and place the bowl in the fridge to cool. Add water to refill the slow cooker to one inch below the top, cover, and cook for another 12-24 hours. Repeat for up to three HOW TO PICKLE GARLIC IN OLIVE OIL (EASY PICKLED GARLIC Instructions. Bring the pickling liquid to a boil in a small saucepan over medium heat. Add the garlic cloves to the boiling liquid and "cook" for 30-45 seconds. Do this in two batches, if necessary. Remove the garlic cloves from the pickling liquid and let them dry on a few layers of paper towels. Divide the garlic cloves between two sealable PALEO PUMPKIN CHILI {NIGHTSHADE-FREE} Turn the heat down to medium-low and add the pumpkin cubes, kidney beans (or acorn squash), beef broth, pumpkin puree, beet puree, rosemary salt, ACV, oregano, cinnamon, black pepper, all-spice, cloves, and bay leaf to the Dutch oven. Stir until evenly

STRICTLYDELICIOUS

December 23, 2018. Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect

balance

HOMEMADE BAILEY'S IRISH CREAM (GRAIN-FREE) To make the irish cream: Add the sweetened condensed milk, cream, rum, coffee, chocolate syrup, and vanilla to the jar of a blender. Blend on high until all ingredients are evenly combined, about 5 minutes. Chill for at least 24 hours before consuming to allow the flavors to meld

together.

HOMEMADE GARLIC SALT Instructions. Preheat the oven to 175 degrees F. Add the cloves of garlic and sea salt to the bowl of a large food processor. Blend on high speed until the mixture resembles damp sand. Spread the mixture in an even thin layer on a metal baking sheet. Bake the garlic salt for about 1 hour, or until completely dried. CITRUS SIMPLE SYRUP: THREE WAYS Instructions. For each of the syrups, add the ingredients to a small saucepan and bring to a boil over medium heat, stirring often. Turn the heat down to low and simmer until the sugar or honey has dissolved and the mixture has reduced, about 15-20 minutes. (Continue simmering longer for a more concentrated syrup.) HOW TO COOK PERFECT PORK CHOPS Cook the pork chops for 15-20 minutes, or until juices coming out of the pork chops are clear. Heat 1 tablespoon of ghee, coconut oil, lard, or bacon fat in a large skillet over medium-high heat. If desired, sauté some garlic or fresh herbs in the skillet before adding the pork chops. When the oil is very hot, add the pork chops to

the pan

PALEO POT ROAST WITH CREAMY MUSHROOM GRAVY Instructions. Before cooking, let the roast come to room temperature for about 30 minutes. Preheat the oven to 375 degrees. Sprinkle both sides of the roast with the tablespoon of sea salt and the black pepper. Heat the tablespoon of oil in a large cast-iron skillet or

Dutch oven.

HOW TO MAKE SPICED PRESERVED LEMONS Instructions. Cut each of the lemons in half and juice them firmly, getting as much juice from the fruit as possible. Cut each of the juiced halves in half again so each lemon has been cut into quarters. Cover the bottom of a quart-sized mason jar with a generous layer of sea salt. Add four of the lemon quarters and cover again with sea

salt.

HOW TO MAKE ROSEMARY SALT Instructions. Spread the rosemary and salt in an even layer on a dark baking sheet. Bake in the oven for 30-35 minutes, or until a piece of rosemary crumbles in your fingers. Let the salt and rosemary cool, and then blend in a food processor to combine and break up the rosemary. Store in an airtight container. ROASTED CAULIFLOWER "HUMMUS" {PALEO, AIP, VEGAN Instructions. Preheat the oven to 400 degrees F. Line a large baking sheet with foil. Add the cauliflower florets, teaspoon of sea salt, and 1 1/2 tablespoons of the olive oil to a large bowl. Toss with your hands to evenly coat all of the florets with olive oil and sea salt. Spread the cauliflower florets in a single layer on the foil lined HOW TO COOK CHICKEN LIVER: CRISPY CHICKEN LIVERS WITH How to Cook Chicken Liver: Crispy Chicken Livers with Rosemary Gravy {gluten-free, AIP, Paleo} October 6, 2014 by Lina

STRICTLYDELICIOUS

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CRYSTALLIZED GINGER BLOOD ORANGE SHORTCAKES FOR TWO February 12, 2020 By Lina When I think about it, I owe my love of food to my college job. I worked at a fine dining restaurant in my college town, and the food and wine menus there are how I was first introduced to food as art and pleasure. I can still remember the oh so cheesy grilled pizza…

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DATE NIGHT CHICKEN PASTA WITH SPINACH, BACON, & PARMESAN

February 4, 2020

Valentine’s Day is a mere ten days away!!! Are you ready?? If you’re looking for something special but easy to make for yourself, your galentine, or your beloved, this date night pasta is exactly what you’re looking for. It combines crispy bacon, caramelized garlic, and melting spinach in a decadent creamy white wine sauce….

Read More »

8 DRINKS PERFECT FOR RINGING IN THE NEW YEAR

December 30, 2019

Looking for a drink for your New Year’s celebration? Whether you’re staying in or heading to a party, whether you’d like something zippy and bright or cozy and chocolatey, I have eight delicious drinks that are perfect for your holiday celebration! Vanilla Ginger Pear Sparkler Of course I had to start with a sparkling

drink!…

Read More »

BERRY HIBISCUS WELLNESS TEA BLEND

December 20, 2019

Who can believe that we are already deep in holiday season?? Not me! And not only are we in the holiday season, we are a mere five days away from my favorite holiday: CHRISTMAS. I absolutely love this time of year. I love the Christmas cheer, I love how everything smells of

pine and is…

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WHERE HAVE I BEEN?

December 20, 2019

This has been quite an interesting year as far as this blog goes. And by “interesting,” I mean… sparse. When I started this blog five years ago, the project originally served three purposes:1. It inspired me to come up with delicious recipes that fit the elimination diet I was following.2. It distracted me from the…

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GOAT CHEESE PEACH PIE COOKIE BARS

September 29, 2019

We’re already a week into autumn but I’m still having trouble letting summer go! Luckily, these stunning peaches are one of summer’s treats that edge into the fall season. And I knew the perfect thing to do with my farmer’s market peaches to celebrate these final days of warm weather. These skillet peach pie bars…

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WINTER MARGARITA

December 28, 2018

This summer was the summer I fell head over heels with margaritas. I’ve loved margaritas for a long time, and I’ve even published a few variations on the classic recipe here on the blog! But enjoying them here and there was very different from this past summer where, every chance I got, I was shaking up…

Read More »

ROASTED GARLIC AND POBLANO HOT SAUCE

December 23, 2018

Coming again with one more last-minute gift for you–this homemade Roasted Garlic and Poblano Hot Sauce. This hot sauce is pretty spicy, warm and intensely flavorful, with the heat coming a bit after the initial bite.Roasting the vegetables adds a smoky, caramelized depth of flavor that makes this hot sauce a perfect balance of smoky,…

Read More »

CRANBERRY GINGER INFUSED GIN

December 18, 2018

I know that I can’t be the only person scrambling around to finish up holiday shopping. How the heck did we get so close to Christmas so fast?! I swear it was just September a minute ago. If you’re like me and are looking for a great, last-minute gift, infused alcohol is a fantastic gift for…

Read More »

SPICED FENNEL CAKE WITH EGGNOG WHIPPED CREAM

December 13, 2018

In all that’s happened this year, I have been looking forward to the holiday season more than ever. In my opinion, everyone gets so much nicer around the holiday season. People want to help more, to share more, to smile more, and to generally spread the feeling of family, love, and generosity. And after the…

Read More »

PRESSURE COOKER CREAM OF MUSHROOM POT ROAST

November 28, 2018

I am sooo proud of myself that I didn’t buy a single thing on Black Friday or Cyber Monday. As a person with little willpower who is always looking for the next best thing for her kitchen, I got hundreds of super tempting emails over the weekend about special sales for kitchen items. But the…

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A food-loving girl with a serious sweet tooth, an undying love of rain AND sunshine, and strong belief in the balance between healthy and decadent. Learn More… Food Advertising by

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CRYSTALLIZED GINGER BLOOD ORANGE SHORTCAKES FOR TWO DATE NIGHT CHICKEN PASTA WITH SPINACH, BACON, & PARMESAN 8 DRINKS PERFECT FOR RINGING IN THE NEW YEAR BERRY HIBISCUS WELLNESS TEA BLEND

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