Posted in vegan, Vegetable

Cauliflower Rice w/ Roasted Tomatoes

Hi All,

Gluten free and vegan cauliflower rice w/ roasted tomatoes can take on whatever flavor profile you want!

I’ve never been a fan of rice, but this recipe I can definitely say I’m a big fan of! I make mine a little different than most. I like roasting the cauliflower first to give it another depth of flavor. I also, add a couple of unexpected ingredients.

I’ve been incorporating turmeric with a good fat and cracked black pepper for all the health benefits into a lot of dishes lately. It’s also a fantastic flavor enhancer. It really adds a lot of punch to some bland foods.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let his be a guide for your own creation…

Cauliflower Rice

  • CUT 1 head of cauliflower into smaller pieces and place on sheet pan.
  • PREHEAT oven to 425 degrees.
  • MIX cauliflower with 1-2 tbsp. EVOO, 1 tbsp. ground turmeric, cracked black pepper, 1 tsp. ground cinnamon, and some sea salt.
  • BAKE for about 20 minutes on bottom rack of oven flipping once.
  • COOL and then pulse in a blender to get a rice like consistency.

Roasted Tomatoes

  • SLICE a box of cherry or plum tomatoes in half and place onto a sheet pan.
  • ADD 2-3 chopped garlic cloves.
  • STIR in some EVOO and S/P.
  • BAKE at 425 degrees on top shelf of oven for about 10-15 minutes.
  • STIR in some chopped green onion and chopped basil.
  • COMBINE cauliflower with tomato mixture.
  • BAKE another 3-5 minutes.
  • STIR in a little lemon juice, and little more S/P to taste.

I made this cauliflower rice recipe last summer when the tomatoes were at their peak! I have substituted the basil for cilantro and lemon juice for lime juice which turned out great also. I think I may try it with some colorful heirloom tomatoes this summer!

I’m hoping this year will be the year to build a garden or at least get some hanging pots. I would love to at least have some cherry tomatoes, basil, cilantro, and garlic! That would be a nice little start. Although I do use a lot of onions too. hmmmm

Thanks for listening!


Posted in Lamb, Soup

Lamb Stew

Hi All,

Gluten and dairy free lamb stew will warm you right up! Getting ready for the big snow predicted for Colorado. Our toddler loves this hearty and rich stew!

Thank you for your patience while I’m trying to figure out this word press and domain stuff.  I may have to pay someone to help pretty soon cause I am out of my element! I do enjoy doing this though and hope to continue.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Lamb Stew

  • COMBINE on a plate about a cup of sweet rice flour with 1 tbsp. ground sage, 1 tbsp. garlic powder, and a lot of S/P.
  • COVER the chunks of Lamb in the mixture. I used about 4 pounds of lamb meat for stew from King Soopers (Kroger back East).
  • HEAT 1-2 tbsp. of coconut oil in large shallow pan.
  • GENTLY place Lamb into hot coconut oil and sear on each side. Do not over crowd the pan. You probably have to do a couple of batches. Do not cook through, you just need a sear.
  • PLACE all the lamb into the slow cooker.
  • ADD 1 small diced onion, 2 diced carrots, and 2 diced celery stalks to the pan. Sauté until just about tender.
  • STIR in 3-4 cloves of chopped garlic, 2 tbsp. dried rosemary, and 2 tbsp. dried thyme.
  • ADD about 2 cups of red wine and scrape all the brown bits off the bottom from the searing of the lamb. That’s where a lot of the flavor is! Let wine reduce and simmer for 3-5 minutes.
  • Stir in a small can of tomato paste.
  • TRANSFER that pan of yum into a slow cooker.
  • ADD to the slow cooker a small bag of peeled (or unpeeled) red potatoes, 2 bay leaves, a box of stock, and water if needed to fill. You want everything to be submerged with liquid.
  • Turn on medium high heat for 6-8 hours. Depending on your slow-cooker. Mine is super hot on medium high heat, so I do a low heat. It still creates a little simmer.
  • Make sure to taste it before you serve it. It probably needs some S/P.

For thicker soup, about a 1/2 hour before it’s time to eat add the following…

  • IN a bowl add 1/2 cup sweet rice flour to room temperature water just until you get a paste like consistency.
  • WHISK mixture into slow-cooker.

Hope you enjoy this as much as our family did.

Thanks for listening!


Posted in Lamb, Potato

Cast Iron Seared Lamb & Potatoes

Hi All,

Gluten and dairy free cast iron seared lamb & potatoes, nuf said.

Being from the mid-west I feel this plate is all a girl needs. However, you could serve it with a salad or other veg. Maybe some sour cream for the potatoes would be appropriate.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Boneless Lamb Sirloin Chops

  • RUB chops on both sides with a mixture of; 1 tbsp. garlic, 1 tbsp. thyme, 1 tbsp. rosemary, a dash of apple cider vinegar, and S/P. Let marinade in fridge for a couple hours.
  • LET chops come to room temperature for about 20 minutes.
  • ADD 1-2 tbsp. coconut oil into a cast iron pan and heat to medium high heat; sear on both sides for a 3-4 minutes each. Put into 400 degree oven till desired temperature flipping once. I like 150-155 internal temperature.
  • PLACE chops on a platter and let rest for at least 10 minutes.
  • DEGLAZE pan with 1 1/2 cups red wine. (or broth) Scrape all the good bits from the cast iron. Let wine reduce for about 5 minutes or so.
  • ADD green onions, fresh chopped parsley, and S/P.
  • POUR that mixture right over the lamb and serve.

Fingerling Potatoes

  • BOIL 1 bag of fingerling potatoes until a fork easliy goes into a potato.
  • DRAIN and set aside
  • PUT 1-2 tbsp. coconut oil into the same pan on medium high heat.
  • ADD 1 tbsp. dried thyme, dried rosemary, and garlic powder.
  • PLACE fingerlings back into pot and lightly smash them with the back of a fork.
  • COOK on each side until crisp.
  • ADD lots of S/P.

Oh, man! The flavor of all the bits scrapped off the cast iron that we reduced the red wine with was amazingly delicious! This is a must try. Even if you don’t think that you like lamb, just try this one. You CAN do this recipe with steak though.

Thanks for listening!

Posted in Ground Bison, Pasta, Vegan by omission

Zoodles & M. Balls

Hi All,

Gluten and dairy free zoodles & m. balls are where it’s all at! Just thinking back to August of last year and remembering this delightful little dish!

I used my spiralizer to make noodles out of the zucchini. I only wish I would have gotten the zucchini from my own garden. I’m gonna try to improve this brown thumb of mine one of these days!!

I must be getting cabin fever or something because this is the second time I’ve posted a summer dish. I need to get back into the soups and stews before summer gets here and I start wanting winter food.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…


M. Balls

  • MIX 1 lb. ground bison, 1 tbsp. garlic powder, 1 tbsp. dried basil, 1 tbsp. Italian seasoning, 1-2 tbps. shaved onion, 1 egg, 1 tbps. breadcrumbs, & S/P.
  • PRE-HEAT oven to 400.
  • FORM mixture into golf ball size and put them on a cookie sheet.
  • SPREAD ketchup or tomato paste on top and sprinkle with dried oregano.
  • BAKE for about 15-20 minutes.


  • HEAT 1 tbps. coconut oil in a pan on medium high heat.
  • SAUTE 1/2 large onion; finely chopped until tender.
  • ADD 2 cloves chopped garlic and some red pepper flakes; sauté a minute or so longer.
  • ADD 1 spiralized zucchini to make the zoodles and sauté until just about tender.
  • ADD 1 tbps. lemon juice and S/P to taste.

I’ve been making this zoodles & m. balls for a couple of years now. I was inspired to make them after I watched the movie Chef. Did anyone else see that movie? Such a great story and the food porn was out of this world!! I will totally watch any Movie that has anything to do with food in it, love it! It sparked my interest to open up a food truck again. That’s been a dream of mine for awhile now.

How do you flavor you zucchini noodles?

 Thanks for listening!

Posted in Chicken, Pasta, Vegan by omission

Asian Noodles

Hi All,

Gluten/dairy free asian noodles are so good for getting rid of left overs. Especially if you have a couple things in your pantry and fridge to add to it! I used my chicken from last night and broccoli from a couple days ago. Everything else came from my pantry and fridge.

This is my go-to dish when I just don’t want to think about dinner! I made these Asian Noodles for lunch one time and it got cold because I was distracted. I ended up cutting the noodles and eating it as a cold “noodle salad”. Just as good, thanks kids! That happened to be a day my boy had a couple friends over and you know how easily you can get distracted.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…



  • 1 packet Thai kitchen brown rice noodles without the packets that come with it.
  • PLACE the noodles into a bowl, add hot water to cover, and break it up with a fork.
  • LET sit for 3-4 minutes or until tender, stirring occasionally.


  • PLACE 1 tbsp. coconut oil into small pan on medium high heat.
  • ADD 1/2 small diced onion, 1 shredded carrot, and some sea salt; sauté until tender.
  • STIR in 1 tsp. ginger powder, 1 tsp. garlic powder, 1 tsp. dried basil  and red pepper flakes. (I would have basil in this dish, but I was out) Let the spices open up for a couple seconds.
  • ADD 2-3 tbsp. coconut aminos (or soy sauce)
  • STIR in some already cooked chicken and broccoli. Or whatever you have in your fridge/pantry.
  • ADD 1/2 tsp. toasted sesame oil. Go light on this one, toasted sesame oil has a strong taste and can be overpowering.
  • ADD a little lime juice & S/P to taste.

To complete these Asian Noodles…

  • Drain the water from the noodles, combine everything, add some diced green onion.

This sauce is so good with the noodles!! However, you can use any kind of rice, quinoa, or even just all by itself! This would also taste really good with some fresh chopped Thai basil.

Thanks for listening!

Posted in Chicken, Vegetable

Grilled Chicken & Cauliflower

Hi All,

So what, who cares! Snow does not stop a Coloradan from grilling! I marinated chicken breasts & legs for 3 hours. When it was time to start up the Traeger Grill, wouldn’t you know it; that snow was not about to stop for me. Sometimes you just have to take a break from winter and create a little summer on the table! Grilled Chicken & Cauliflower is the perfect summer dish.

For some reason the combo of flavors for the chicken versus the flavors of the cauliflower did not fight each other. I was pleasantly surprised that they all played so well together. It didn’t hurt that I added a little sour cream in the mix.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Grilled Chicken  

  • PLACE 4 boneless breast of chicken in zip lock bag.
  • ADD 1/4 cup coconut aminos (or soy sauce), 2 tbsp. ginger powder, 2 tbsp. garlic powder, 1 tbsp. smoked paprika, lots of cracked black pepper, and some sea salt (don’t need much because the aminos is salty).
  • ZIP it up and shake it all about.
  • SHAKE it all about again in an hour or so.
  • LET marry for 3 hours.
  • TAKE the chicken out of the bag and put onto a super hot grill.
  • GRILL until no longer pink.


  • CUT 1 head of cauliflower into small pieces and put onto a baking sheet.
  • PRE-HEAT oven to 425.
  • SPRINKLE on both sides of cauliflower with some EVOO, 1 tbsp. ground turmeric, some ground black pepper, 1 tbsp. ground cinnamon, and some sea salt.
  • BAKE for about 5 minutes on each side on the bottom rack of oven.
  • SPRINKLE with some Himalayan Salt when done.

I just recently re-introduced a small amount of dairy into my rotation. I love the taste and consistency of this lactose free brand called Green Valley Organics.

Looks like I AM capable of making something other than noodles. Well, at least for tonight. This grilled chicken & cauliflower is a winner, give it a try!

Thanks for listening!

Posted in Ground Bison, Pasta

Meat Sauce Spaghetti

Hi All,

Gluten/dairy free meat sauce spaghetti is a family favorite in our house! I think I should have called this site noodles, since it’s what I love the most. It would seem I eat a lot of them, but really I think it’s just what I like to photograph and make the most. Nah, I eat a lot of noodles there’s no denying it!

I’m often asked about why I only use ground bison or ground lamb. It’s because I don’t like the texture of ground cow, chicken, or turkey and don’t like the way they taste. Check out some lamb health benefits and let me know what you think. Here are some bison health benefits as well. I prefer to buy the grass fed whenever possible.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Meat Sauce Spaghetti

  • BROWN 1 pound ground bison till no longer pink; drain in a colander. While it’s in the colander add 1 tbsp. ground sage and 1/2 tsp. ground cinnamon to the cooked bison. 
  • HEAT 1 tbsp. coconut oil in pan; add 1/2 diced onion, 1/2 large green bell pepper, 1 shredded carrot, sea salt, and sauté till tender.
  • ADD 1/2 tsp. ground fennel seeds, 1 tbsp. garlic powder,  1 tbsp. dried oregano, 1 tbsp. dried thyme, and 1 tsp. smoked paprika. Stir for a few seconds to open up the spices.
  • ADD 1 1/2 cups red wine and let it simmer for a few minutes.
  • STIR in 1 small can of tomato paste, water, 1 bay leave, cracked black pepper, the bison mixture, and a little sea salt. Let simmer all day stirring occasionally.
  • Cook brown rice spaghetti (I used Tinkyada) according to package directions, drain, and add some EVOO to noodles.
  • STIR sauce in with the cooked spaghetti.
  •  ADD Himalayan salt, and 2 tbsp. apple cider vinegar to the dish.
  • LET it sit for about 5 minutes stirring occasionally for everything to marry!

Obviously, you could use whatever ground meat and spaghetti you like in this recipe. You could use Cappellos brand for a paleo dish.

Thanks for listening!



Posted in Chicken, Pasta, Soup

Bronchitis Soup

Hi All,

Gluten/dairy free bronchitis soup to help heal your bronchitis! There are so many Coconut oil benefits! I use it to cook with all the time. In addition, I enjoy all the Turmeric Benefits as well. Especially when you add turmeric to heated oil with ground black pepper!

We all know ginger, garlic, cinnamon, and bone broth also have great health benefits. This soup is so quick to make, good for you, tastes like homecoming deliciousness, and just makes you feel warm and comforted. Recently, I was craving some chicken noodle soup when I had bronchitis. I was relieved to find all these ingredients in my house, so I created a bronchitis soup recipe.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Bronchitis Soup

  • HEAT 1 tbsp. coconut oil & add; some diced onion and sliced carrots. Sauté until tender.
  • ADD 1 tbsp.  ground turmeric, ground black pepper, 1 tbsp. ginger powder, dash of ground cinnamon, and 1 tbsp. garlic powder. Stir and let spices open for a minute or two.
  • ADD 1/2 a box bone broth and crank it to a high heat.
  • ADD rice ramen and boil till tender.
  • ADD a handful of already cooked & diced chicken and Himalayan Sea Salt.
  • CUT the noodles before serving with a big spoon.

Just what the Dr. ordered;)

Sometimes I use the Thai rice noodle brand without the packets in this dish. However, this time I found a brand called Lotus Foods at Costco that is labeled Rice Ramen. The Ingredients: Organic brown rice flour and organic millet with the non gmo verified stamp and USDA organic stamp. It was good and easily broke apart. I find the Thai brand to be a little more sturdy of a noodle.

Hope you enjoy a bowl of this bronchitis soup for yourself someday. Even if you don’t have bronchitis.

It’s easier to make this meal if you always have rice ramen and stock in the pantry. Oh, and already cut up onion, carrots, and chicken stocked in the fridge. I usually do because I like making this along with a couple of asian dish’s I will share with you later.

Thanks for listening!


Posted in Gravy, Ground Bison, Potato

Mini Loaves & Mashed w/ gravy

Hi All,

Gluten/dairy free mini loaves & mashed w/ gravy hit the spot! I grew up in the midwest with mostly meat and potato families. Sure we had vegetables, but they were mostly considered a condiment. As my taste buds changed over the years so has my idea of meatloaf. Now, I make mini loaves which do not take as long to make.

I personally like ground bison only because the texture and taste of ground hamburger and turkey just turn me off. Bison is lean and a lot of recipes call for adding pork or something less lean to it so that it’s not dry. I have found adding egg, onion, and either tomato paste or ketchup works just fine.

These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Mini Loaves

  • COMBINE 1 pound ground bison, 1 egg, some breadcrumbs, 1 tbsp. thyme, 1 tbsp. garlic, 1 tsp. sage, 1/2 tsp. cinnamon, 1 tbsp. dried oregano, a little ketchup or tom. paste, finely diced onion, & S/P.
  • MAKE loaf’s & place onto sheet pan.
  • SPREAD ketchup or tom. paste over them, sprinkle with dried oregano, & S/P. BAKE at 350 for 20-30 minutes.

Mashed Potatoes

  • PEEl 6 Idaho potatoes and cut into cubes.
  • Boil until fork tender.
  • Use a ricer to mash them.
  • ADD garlic powder, EVOO, and S/P.


  • WHISK 1/2 cup *sweet rice flour with room temperature water until you get a pasty consistency.
  • HEAT some broth from a box on medium high heat.
  • WHISK flour combination into broth until it’s thick enough to look like gravy.
  • ADD 1 tbsp. ground sage, 1 tbsp. garlic powder, and S/P to taste. I use bone broth which has great health benefits, but not a lot of flavor. That’s why I add a lot of seasoning.

*Sweet rice flour has a high starch content making it an extremely efficient thickening agent for sauces and gravy. I use Ener-G and they have a great explanation of sweet rice flour. I actually found it at my local King Soopers (Kroger) or you could get it at a health food store.

I wish I was a better photographer, but sometimes I’m just so hungry and I like to eat it when it’s hot. Who am I kidding I’m still not a good photographer even if I weren’t hungry! This one tasted way better than it looks as do most of my creations.

Let me know if you try these mini loaves sometime and how they turned out for you.

Thanks for listening!

Posted in Chicken, Pasta, Soup

Quick Chicken Noodle Soup

Hi All,

Gluten and dairy free quick chicken noodle soup for when your pressed for time! There is nothing like making your own stock overnight.

Whether your sick or not this dish is always a home run in our house. It just has I love you written all over it, doesn’t it!? Its’s the best soul-warming soup in the world.

Turmeric has so many health benefits! The key is to add fat (in this case coconut oil) and black pepper to help you absorb it. The ginger and cinnamon just add the right amount of flavor to make you feel all warm inside!

As for the noodles I like to use Tinkyada fettuccine noodles that I’ve broken up to smaller pieces. Sometimes I’ll use the Tinkyada spaghetti noodles which seem a little more familiar with the soup I grew up with. However, my King Soopers (Kroger back East) never has those in stock!

These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Quick Chicken Noodle Soup

  • SAUTE in coconut oil; 1/2 diced onion, 2 small diced carrots, & 2 diced celery with salt until tender.
  • STIR in 1 tbsp. ground turmeric, 1/2 tsp. black pepper, 1 tbsp. garlic, 1 tbsp. ginger powder, & 1/2 tsp. ground cinnamon. Let the spices open up for a few seconds.
  • ADD a box of broth & some water; bring to boil.
  • ADD brown rice noodles, 1 tbsp. dried thyme, & 1 tbsp. dried rosemary.
  • WHEN noodles are al dente; take off heat & add cooked/diced chicken. S/P to taste.

During Thanksgiving we usually make 2 smoked turkeys and use those bones to put into the slow-cooker along with a bay leaf, garlic, onions, carrots, celery, and S/P. The next day we make a similar not so quick chicken noodle soup only with the left over turkey. The smokey flavor is completely out of this world delicious!!! It’s actually the best dish that I look forward to the most for Thanksgiving. Well, that and of course the turkey/mayo/tomato sandwich.

This photo was of smoked chicken noodle soup that I used Tinkyada broken spaghetti. I also added white beans, frozen peas, and frozen carrots. Another dish I used left over chicken and then all pantry/freezer food.


Let me know if you try making something similar to this quick chicken noodle soup!

Thanks for listening!