Fergie’s Chai Latte

I started an Auto Immune Protocol to heal my gut! I seriously can’t take all my stomach problems and have come to the end of the road! I must find the root of the issue at hand and eliminate it ! Since cutting out sugar is a huge part of this process … I of course, in Fergie Fashion, was dying for something sweet to drink! How does the saying go… “Necessity is the Mother of Invention” … So here you have it! AIP approved blended Chai Latte! Please tell me what you think!!!! I am either delirious or this is truly amazing!!!!

2 chai tea bags, your favorite, I used Tulsi Organic India Red Chai Masala, seeped for 20 minutes in 1 cup of boiling water

4 pitted dates

1/2 cup full fat organic coconut milk, from a can

1/2 teaspoon vanilla

1 1/2 cups ice

Blend in a high power blender, VitaMix or Blendtec.

For hot chai latte, combine all ingredients minus the ice and add 1 tablespoon MCT OIL or coconut oil and blend… You can thank me later xoxo






Enough is Enough

I have been in inner conflict with myself for some time …

Am I enough to my husband?
Am I enough to my children?
Am I enough to my family?
Am I enough to my friends?
Am I enough to myself?

I go to bed every night regretful of the things I didn’t finish, or didn’t do. What I could have done better, faster, stronger. I have so many regrets, so many wishes and desires for things that honestly don’t matter. NO MORE! Enough is enough! I have come to the realization that I am enough damn it! I will focus on all the amazing good in my life !

I’m chubby but I have amazing skin, great hair and an awesome natural tan! And pretty feet!

I have an old car but I have no payments! I don’t have to watch my miles and when it shakes on the freeway it’s helping my circulation and makes me cautious and aware of my speeding so I don’t get tickets.

My son is sick… It sucks horribly… But in turn it is making him a patient, tolerant and compassionate man. I also get to spend so much quality time with him that I will cherish forever!

So I can’t afford to buy my daughters the latest and greatest phones, clothes and shoes… But in turn I have humble, gracious and grateful daughters who have learned to appreciate even the smallest of things in life.

I have a husband who is gone 3/4 of the year… With that loneliness comes immense love, adoration and appreciation for his hard work! And I get the bed to myself (when Jakes not in it)

I am enough and I have enough.


SSS Wings

Sticky Sweet Spicy Wings … Not much explanation required after that! No frying, no baking, one pot dish!

4 pounds chicken wings, frozen
1 cup honey
1/2 cup tamari or coconut aminos
1/4 cup apple cider vinegar
4 tablespoons garlic, chopped
2 tablespoons Flavorgod Spicy
1 tablespoon crushed red pepper flakes
2 teaspoons sea salt

- Throw all ingredients in an extra large skillet.
– Cook for 30 minutes covered.
– Uncover and cook another 15 minutes.
– Leave the heat on and remove the wings into a bowl. Set aside and increase heat… Mixing constantly cook until sauce is reduced and yummy and thick!
– Add the wings back and cover thoroughly in sauce !

Serve with a wet towel, or a water hose !!! You will need it.





Juicilicious Sliders

1 pound ground pork
1 pound ground beef
1/2 cup ground pancetta
1/4 red onion, minced
2 tablespoons Flavorgod Garlic
1 tablespoon sea salt

You will make this over and over again. I know the recipe makes a lot of sliders but I don’t like cooking in the moment. I always make double sometimes triple quantities that I can serve for today and freeze some for later.

- In food processor mince the pancetta and onion.

- Combine the ground pork and beef with the pancetta onion mixture as well as the spices and salt.

- Using a medium cookie scoop I shape 16 sliders.

- I cook half and freeze the other half.








Bangin’ Sweet Potato Pancetta Hash

8 cups sweet potatoes, peeled and shredded
1/2 red onion, diced small
4 tablespoons bacon fat
4 tablespoons coconut oil, lard or tallow
2 tablespoons ghee, I use Omghee
1/2 cup pancetta, diced small
2 teaspoon sea salt
1 teaspoon flavorgod spicy





- In a large skillet on medium heat add all your fats, pancetta and onion. Cook low and slow until the onion is soft and fully cooked and pancetta is slightly brown. I know it seems like a lot of fat but trust me! If you are using good quality fats you have nothing to worry about!

- Add the shredded sweet potato a couple of cups at a time … Cook low and slow until sweet potatoes are fully cooked and golden brown. Divide into 4 … Freeze in zip locks or eat all!!!!





- Serve with an egg on top and relish in the deliciousness !!!




Kitchen Clean Up

I’m not talking wiping the counters and polishing stainless steel… I’m talking Pantry, Fridge, Freezer and Spice Cabinet ! No need to throw stuff out … Make some cool meals! Here’s how I do it…

1. Start in freezer… Only because you can take stuff out and start defrosting right away! Take this time to discard old or frost bit items… Using a wash cloth dipped in warm soapy water wipe sides and bottom well. Sort items by newest at the bottom or back with older towards the front.

2. Make sure your sink is clean and one side is filled with hot soapy water.

3. Start with emptied dishwasher so you rinse, soak and put dishes in dishwasher as you go and clean after every dish so you don’t end up doing clean up for hours. Wipe, wash and clean as you go!

4. Go through your spices and get rid of spices you have had for some time… Believe it or not spices expire and loose their spunk. Don’t be afraid to mix spices … Play around and use a mortar & pestle or have a designated coffee grinder just for spices. I also keep a piece of blue painters take on the inside of my cabinet and write down spices, salts and such as I run out. I do the same with the fridge, freezer, and pantry… When it’s time to shop I remove the tape, place on paper and go shopping!

5. Start in the fridge by emptying one shelf at a time … Have a bowl with warm soapy water and wash cloth… Wipe walls & shelves and return foods as you like.

6. For your pantry take everything out one shelf at a time … Vacuum shelves and wipe with warm soapy water. I keep a small Ramekin with coffee grounds in the back of each shelf… Helps keep odors out and also absorbs moisture.

So pick a day when you have time… Put your favorite playlist or movie on, pour yourself a glass of wine, cocktail or nice cup of coffee… And get creative! Make sure you right down recipes as you go… So you can reproduce ! Have fun!

Fergalicious Pan Gravy

I’ve been keeping this recipe a secret for much too long.  I have decided to share with you and I hope you share with your friends.  I came up with this recipe by accident.  I was trying to make one thing and came up with another… Ha! Don’t you love when that happens!  It’s a little time consuming to make (which is why I make a huge batch and freeze some for later) … and there are also some ingredients that may not be as easy to find but trust me… it is all worth it in the end!  My friends are big fans of this gravy and have been eager for the recipe… just ask George!

2-3 cups sweet onions, chopped

2-3 cups fennel, chopped

(You want to have a total of 5-6 cups on onion and fennel combined)

8 cloves of garlic, chopped

2 cups carrots, chopped

3-4 tablespoons duck fat, I use Fatworks

4 cups rich stock, chicken

1 teaspoon fennel seeds

1 teaspoon peppercorns

1 teaspoon dry sage

Salt to taste


- I got a huge fennel bulb in my CSA box this week… so I didn’t need more than one but you may.  Just make sure you have 4-5 cups of onions and fennel combined.

- In a large skillet or cast iron pan heat the duck fat and add the onions, fennel, garlic and carrots.

- Cook on medium/low heat for 25-30 minutes until nice and soft … golden and caramelized.

- While that magic is going on in a spice grinder or mortar and pestle grind up the fennel seed, peppercorns, and sage.

- Add to the onion and fennel mixture and continue to cook.

- Once everything is golden and caramelized add the stock.  I added it frozen and just allowed it to melt and simmer for another 10-15 minutes.

- Once it simmers allow to cool and blend or use an immersion blender (like I did) until smooth.

- Return to pan and simmer for another  10-20 more minutes.

Enjoy with roasted chicken, meatballs… its amazing and freezes well!

Fergie’s Badass Paleo Tamales


I’ve been making tamales with my Momma since I was tall enough to reach the counter. I made some traditional tamales today for my family… Ate way to many and now my belly is paying the price… And probably will for a few days. I went on a search for paleo tamale recipes and wasn’t too impressed … It took a few tries but I think I got it!!!! Holy mole did I get it! So … They are a bit time consuming to make but well worth it.

“Masa” Ingredients

2 cups almond meal
1 cup cashew meal
1 cup macadamia meal
1 cup arrowroot flour
4 tablespoons palm shortening
3/4 cup chicken stock (preferably homemade)
1/4 cup red chile sauce
1 teaspoon baking powder
1/2 teaspoon salt

Red Chile Sauce

4 New Mexico Dried Chiles
2 Guajillo Dried Chiles
2 garlic cloves
6-8 cups water

Poached Chicken

1 chicken breast
1 chicken thigh
1/2 onion
4-5 cups water
1 tablespoon sea salt
1 teaspoon dry oregano

To poach the chicken, add the chicken pieces, onion, salt, oregano and water… Bring to boil and then lower heat to simmer… Cook for 35 minutes… Allow to cool and shred the chicken… Set aside ( save the broth !!!)

To make the chile sauce, bring water to boil, add the chiles and the garlic… Turn off heat and cover. Allow chiles to reconstitute for about an hour… Take the chiles and garlic out and place in blender… Add 1 cup of the chile water and begin blended… Slowly add 1/2 cup at a time until you achieve a watery pancake batter consistency… Run the blended chiles through strainer and set aside … You should have at least 1 1/2 – 2 cups of red chile sauce.

Add 1 – 1 1/4 cup of chile sauce to chicken, set aside.

To make the “masa” mix all ingredients together in mixer… Add the warm broth from poaching the chicken whenever possible…

Soak 12 corn husk for about 30-60 minutes … Drain well and spread masa on to husk… You will have to play with the amounts… I suggest you lay out the 12 husks and divide the masa evenly. Using a plastic spatula spread the masa… Add about 2-4 tablespoons of chicken mixture, fold over twice and then fold bottom up. Place in steamer upright and steam for 35-40 minutes. Turn steamer off and allow to sit, covered for at least an hour. Enjoy the labor of love !!!

Jacob’s Chunky Bread

Jake is the best little chef! I made a butternut squash bread yesterday and today Jake and I modified some ingredients and came up with this chocolaty, gooey, banana bread.

2 cups almond meal
2 eggs
2 tablespoons coconut oil
2 bananas
1/4 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup Enjoy Life Chocolate Chunks
1/2 cup pecan pieces


- Mix all ingredients well.
– Pour into prepared pans.
– Bake until firm in a 350 degree oven for about 30-40 minutes.

Tomato Soup in 30 Minutes


My kids came home from school cold and sniffly… Emergency tomato soup to the rescue! Takes 30 minutes tops!

8 cups homemade chicken stock
8 Roma tomatoes, cut into large chunks
1 large onion, rough chopped
6-8 garlic cloves, whole
1 cup carrots, chopped
2 cups crushed tomatoes
4 tablespoons cooking oil (I use avocado)
1 teaspoon dry oregano
1 teaspoon dry basil
1/2 can full fat coconut milk


- Heat the oil and cook the onions, carrots, garlic, and Roma’s until soft (about 10 minutes) add the crushed tomatoes and cook an additional 5 minutes

- While that is cooking bring your stock to a boil.

- Blend the tomato mixture, and dry herbs well until smooth.

- Pour into stock and add the coconut milk.

- Bring to a simmer and serve!