Melting Sweet Potatoes Recipe

This simple,  high-temperature cooking method condenses both the sweet and savory qualities of sweet potatoes.


3 pounds sweet potatoes roughly equally sized

3 tablespoons  virgin coconut oil

3 tablespoons melted butter

1 1/4 teaspoons kosher salt

1 teaspoon ground black pepper

3 garlic cloves peeled and thinly sliced or chopped

2 cups chicken broth

1 teaspoon arrowroot


  1. Preheat the oven to 500°F.

  2. Peel the sweet potatoes and cut into 1-inch thick rounds. Arrange on a half sheet pan, not touching.

  3. In a large bowl toss  the potatoes with the butter/coconut oil mix and  the salt and pepper.

  4. Roast the sweet potatoes for 15 minutes, or until the undersides of the slices have caramelized to a deep brown. Carefully flip the sweet potato slices and return the pan to the oven for another 15 minutes.

  5. Flip the sweet potato slices once again and scatter the chopped or garlic , or garlic granules, over the sweet potato slices and then pour the  broth over the potatoes. Return the pan to the oven for another 15 minutes, or until the potatoes are completely tender and the broth has reduced to a thicker consistency. Use a spatula to transfer the Melting Sweet Potatoes to a serving plate and drizzle the sauce from the pan over them.

Chopped Salad


This wonderful chopped salad is from Che Fico in San Francisco. I have adjusted it to be healthier and dairy free.

Chopped Salad


1 small acorn squash (2–3 lb.)

2 Tbsp. fresh lemon juice

4 tsp. honey

3 Tbsp. extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

8 oz. Brussels sprouts, trimmed, halved

2 Tbsp. unsalted butter

2 sprigs thyme

1 sprig rosemary

1 garlic clove, lightly crushed

2 Tbsp. white balsamic vinegar


¼ cup red wine vinegar

1 Tbsp. Dijon mustard

1 tsp. fresh lemon juice

Kosher salt

1 small garlic clove

1½ tsp. crushed red pepper flakes

1½ tsp. dried oregano

¼ cup plus ⅔ cup extra-virgin olive oil


Kosher salt

2 scallions, thinly sliced

2½ oz. fennel salami, sliced ⅛” thick, slices cut into quarters (about ½ cup)

Recipe Preparation


1) Place a rack in the middle of oven and preheat to 350°. Cut squash into quarters and scoop

out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice,

honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt

and pepper. Roast until very tender, about 11/4 hours. Watch very carefully, due to the honey it can burn very quickly. Let cool.

2) Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut

side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and

continue to cook, tossing occasionally and reducing heat as needed, until browned all over,

about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip

skillet toward you so butter pools on one side and cook, spooning butter over brussels

sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to

coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.


Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely

grate in garlic and whisk to combine. Let sit 15 minutes.

Meanwhile, heat red pepper flakes, oregano, and ¼ cup oil in a small saucepan over medium

until oil is warm but not yet sizzling. Add remaining ⅔ cup oil to cool down infused oil.

Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.

Do Ahead: Vinaigrette can be made 3 days ahead. Cover and chill.


Toss scallions, salami, olives, and dill. Scoop out bite-size pieces of roasted squash until you have 2 cups; save remaining squash for another use. Add to mixture along with Brussels sprouts and glaze. Add radicchio and lettuce and toss to combine. Add more vinaigrette to taste; season with salt.

Serve salad topped with pomegranate seeds.

Mint Chocolate Chip Cookies

These gluten-free, paleo-friendly mint double chocolate cookies are rich, decadent and highly addictive. They’re firm on the outside and lusciously soft on the inside.

Mint Chocolate Chip Cookies

Yield: 12 cookies


  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, liquid at room temperature or melted butter
  • 1/4 cup almond butter
  • 1 egg
  • 2 tsp peppermint extract
  • 3/4 cup almond flour
  • 1/2 cup cacao powder
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup chocolate chips
  1. Preheat the oven to 350 degreest.
  2. Add the coconut sugar, coconut oil, almond butter, egg and peppermint flavoring to a bowl. Use a hand mixer to cream the ingredients together.
  3. Add the almond flour, cacao powder, baking soda and salt to the creamed ingredients and blend together again with the hand mixer. The dough will be VERY thick and hard to mix. That’s okay, you just need it combined.
  4. Then add the chocolate chips and use your hands to mix everything together. It’s easiest with your hands as the dough is so thick.
  5. Line a baking tray with parchment paper and use a cookie scoop to drop mounds of the dough onto the baking tray. Then flatten the cookies with your hands into flat, cookie-like shapes. These cookies will not flatten much with cooking, so mold them into the shape you’d like. At this stage, the dough will also seem overly oily, but that will disappear with cooking.
  6. Bake the cookies for 13-15 minutes. Let the cookies cool on the baking tray before moving.

Bacon Meatballs with Mango Honey Mustard Sauce

These are on the menu for delivery this week.  They would be just as good with chicken meatballs as with beef.



2        lbs ground grass-fed beef

6        slices of bacon, cut into 1 inch pieces

1/2    yellow onion, diced

1        egg, whisked

1/4    cup almond flour

1         teaspoon cumin

1         teaspoon smoked paprika

1/2 t   teaspoon chili powder

salt and pepper, to taste

For the dipping sauce;

1          mango, peeled and cut away from seed inside

2-3     tablespoons dry d mustard

1-2     tablespoons Dijon mustard

1        tablespoon raw honey

dash of chili powder

salt, to taste


    For the balls:
    1. Preheat your oven to 350 degrees.
    2. Put a large skillet over medium heat and add your diced bacon to it.
    3. Once bacon has rendered some fat in the pan, add your onions. Mix together and poke at it randomly to make sure the bacon and onions don’t burn. Once bacon is cook through, add the bacon and onions to a plate with a paper towel on it to cool and soak up some excess fat.
    4. Now add your ground beef to a large bowl, then add your cooled bacon and onions, along with egg, almond flour, and seasonings.
    5. Use your hands to mix all that goodness up thoroughly.
    6. Now roll into golf ball size balls and place on a parchment paper lined cookie sheet.
    7. Bake for around 12 minutes, using tongs, turn meatballs over. Bake another 10 minutes.
    For the dipping sauce:
    1. While your meatballs are baking, time to make your sauce.
    2. Add your peeled and sliced mango to a food processor and puree until your have a sauce.
    3. Now add your ground mustard, yellow mustard, and honey to it and puree it all together.
    4. Taste to see if you want it sweeter or more tangy and add extra honey or mustard as needed.
    5. Add spices and salt and puree one more time.

    Spicy Fish Tacos with Tequila Lime Pickled Pineapple

    Salmon Tacos

    Servings 0 4

    Tequila Lime Pineapple
    • 1/2 a pineapple thinly, sliced into half moons
    • 1 jalapeño, sliced (seed if desired)
    • juice of 1 lime
    • 2-3 tablespoons tequila (optional)
    Chermoula Sauce
    • 2 cups fresh cilantro
    • 1 cup fresh parsley
    • 1/3 cup olive oil
    • 1/4 cup lemon juice
    • 2 cloves garlic, minced or grated
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon kosher salt
    1. 1. In a 9×13 inch baking dish, combine the orange juice, honey, all-spice, paprika, cayenne, salt and pepper. Add the fish and toss to coat. Let sit in the marinade for 10 minutes.

      2. Heat a grill, grill pan, or skillet to high.

      3. Cook the fish for 3-4 minutes per side, or until cooked through, drizzling the marinade over the fish, as it cooks.

      4. To assemble, divide the rice among warmed tortillas. Add the black beans, and pineapple. Add the grilled fish and serve drizzled with the Chermoula Sauce. EAT.

    Tequila Lime Pineapple
    1. 1. Add the pineapple and jalapeño to a shallow bowl and pour over the lime juice and tequila. Let sit 20-30 minutes or up to overnight. Serve alongside the tacos.

    Chermoula Sauce
    1. 1. Add all ingredients in a blender and pulse until combined. Taste and add salt as needed. Serve drizzled over the tacos.

    Peruvian-Style Roast Spatchcocked Chicken

    I had never spatchcocked a chicken before, but simply saying the word had always amused me. But finding this recipe made me want to do so I found a Yutube video showing how to do it and IT WAS SO EASY!  I can’t believe I hadn’t tried it before!  Here’s the link to show you how- How to Spatchcock a Chicken

    The recipe turned out wonderful, here’s the recipe;


    Roast the chicken:

    Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.

    Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.

    From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.

    Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.

    Transfer chicken to a cutting board and let rest 15 minutes.

    Firecracker Chicken Meatballs

    IMG_20180729_150306 (1)

    • 1 ¾ – 2 pounds ground chicken (or turkey)
    • 4 teaspoons minced garlic
    • 1 ½ teaspoon salt
    • 1 teaspoon pepper
    • 2 large eggs
    • 1 cup gluten free Panko- style breadcrumbs
    • ½ teaspoon smoked paprika
    • 1 teaspoon onion powder
    • ½ cup hot sauce (I recommend Franks)
    • 1 cup light brown sugar
    • 2 tablespoons apple cider vinegar
    • ¼ teaspoon salt
    • ¼-½ teaspoon red pepper flakes (depending on spice preference)
    1. Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
    2. Combine the ingredients of the firecracker sauce and whisk to combine.
    3. In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when he ingredients are combined when using hands.
    4. Shape the meat mixture into ball, about 3 tablespoons of meat per ball.  Place shaped meatballs on prepared baking sheet. bake for 11-13 minutes or until the meatballs are completely cooked.
    5. Using 2 tablespoon, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.