Chile Rojo Chicken

My kids go nuts when I make this.  Funny thing is it’s seriously the easiest recipe I know!  Before my Instant Pot it would take over an hour to make… now it takes about 35 minutes! 

2-3 pounds of chicken, whole, thighs, breast, drumsticks, whatever you prefer

1 onion, sliced 

4 garlic cloves

4 cups water 

1 tablespoon oregano 

1 tablespoon sea salt 

1 teaspoon cumin 

3 oz. California or New Mexico dried Chile pods 

– Place the chicken, onion, garlic, water, oregano, sea salt and cumin in pressure cooker and set on manual for 25 minutes. 

– When cycle is complete release the pressure and carefully remove the chicken pieces.  Set aside. 

– Add the dried chile pods and reset on manual for 5 minutes. 

– When cycle is complete release the pressure and carefully place the entire contents liquid and all in blender.  

– Allow to cool for a bit and blend well for at least 2 minutes on high. 

– Place the chicken back into pressure cooker, place a fine strainer over the chicken and strain the chile sauce over the chicken. 

– Keep on warm setting until ready to serve 

Egg Flower Soup

My absolute favorite soup !!! I hate that Asian restaurants versions contain so much crap! I have to admit I still order it… I can’t help myself! It’s my crack! Here is an amazing, simple, version of this classic! 

Egg Flower Soup

Whole30 Day 78 … Making some Egg Flour Soup for some warmth and much needed protein this morning. Here’s how I made it : 

4 cups bone broth 

4 pastured eggs, scrambled 

3 green onions, chopped, white and green parts 

1 teaspoon sea salt

1/2 teaspoon pepper

1/4 teaspoon crushed red pepper, ground pepper and fresh grated ginger

 – Bring broth to boil and reduce to simmer – Add the green onions, salt, pepper, crushed red pepper and ginger. 

– Simmer for 2-3 minutes.

– Boil again, turn heat off, using a spoon swirl the liquid in a circle, pour in eggs. 

ENJOY ! I had a really hard time sharing this with my husband ! 

Tri-Color Cole Slaw 

I love pretty food.  It seriously makes me happy.  This salad was not only pretty to look at but, crunch, sweet and satisfying ! 

  6 cups purple cabbage, finely sliced (you can use mandolin) 

3 green onions, chopped fine 

3 carrots, shredded 

1/4 cup cilantro, finely chopped 

1/4 cup parsley, finely chopped 

1/2-3/4 cup Fergiesbites White BBQ Sauce 

1 teaspoon Poppy Seeds 

– Mix all ingredients in large bowl. 

*** Note*** Do not dress until just before serving. 

White BBQ Sauce 

My husband made the most amazing Smoked Baby Back Ribs today.  I love Smoked meats but sometimes I feel they need a little something sweet, tangy, smooth and creamy to cut the smoke flavor a bit.  This sauce seriously would make a shoe taste good ! I used it to make coleslaw, I used it as a dressing for a salad, the skies the limit with this magic sauce !!!

1 1/2 cups good quality mayonaise 

1/2 cup apple cider vinegar 

1/2 cup maple syrup 

1 teaspoon sea salt

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 teaspoon sriracha sauce 

1/2 teaspoon ground pepper 

1/2 teaspoon sweet paprika 

1/2 teaspoon mustard powder

1/2 teaspoon powdered ginger 

1/2 teaspoon parsley, dried 

– Whisk together and enjoy! 

Plantain Tortillas 

How awesome is this? Gluten Free, Dairy Free, Paleo tortillas that actually hold up to fillings. This recipe is so easy to make anyone with any skill level can do it. 

3 large plantains, cut into 6 pieces with peel on 

1 heaping tablespoon Nutritional Yeast 

1 teaspoon sea salt 

– Boil the plantains until soft and drain.

– Cool for a few minutes and remove peel. 

– Place plantains, nutritional yeast and salt in food processor and pulse until well mixed and it looks like dough. 

– Make 14-16 dough balls 

– See picture and cut a gallon size bag to use with tortilla press.  If you don’t have a tortilla press you can mash the dough balls. 

– Use a vegetable spray if needed on the bag used for pressing tortillas 

– Heat Cast Iron pan or skillet and cook each tortilla until tortilla bubbles and is golden. 

Store in refrigerator in plastic bag up to a week 

Beef Broccoli

I ate most of this straight from the pan ! Steak and broccoli… two of my favorite things !  Without all the thickeners and msg! 
Beef Broccoli

1 pound steak, I used rib eye, sliced thin 

3 tablespoons avocado oil 

1/2 onion, sliced thin

4 garlic cloves, minced 

2 green onions, sliced 

1/2 cup coconut ánimos

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated 

1 whole Broccoli head, chopped

  – Combine the steak, oil, onion, garlic, green onion, coconut aminos, sesame oil and ginger.  Massage all well together.  Place in refrigerator for at least 15 minutes up to 1 day. 

– Heat skillet and begin cooking the meat mixture on high.  After about 3 minutes add the broccoli and cook an additional 3 minutes or until the broccoli is tender. 

Shepard’s Pie 

On cold chilly days Shepard’s Pie is exactly the kind of comfort food I crave!   Meaty, full of vegetables and covered in smooth, amazing, creamy yams.  

This makes a large Shepard’s Pie ornin my case 3 round foil pans that I can individually bake. 

Shepard’s Pie 

2 pounds Grassfed Ground Beef 

1 onion, diced 

4 carrots, peeled, diced 

2 celery stalks, diced 

1 garlic clove, minced 

2 teaspoons sea salt 

1 teaspoon ground pepper 

1 tablespoon Worcestershire Sauce 

2 cups blanched or frozen green beans 

10 cups sweet potatoes or yams, cubed and boiled until soft, drained but reserve 1 cup of liquid 

3 tablespoons ghee 

1/2teaspoon ground pepper 

– Heat a large skillet and add the ground beef. 

– Cook about 5-6 minutes and add the onion, carrots, celery and garlic.  Cook an additional 5 minutes.  Add the green beans and continue to cook. 

– Blend the reserved liquid and 2 cups of the cooked yams and blend until smooth. 

– Add the blended yam to meat mixture to thicken.  This will make the Shepard’s pie so gooey and creamy. 

– Mash the sweet potatoes, ghee and ground pepper.

– Pour the meat mixture into casserole or pan and cover with mashed yams . 

– Serve right away or refrigerate and bake in a 350 degree oven for 35-40 minutes. 

Whole30 Week 1 January 2017

Who is totally pumped to start their Whole30???  Woo Hoooo I know I am !  This is actually Day 62 for me but I start fresh with great food and a great mind set every week.  I will be posting all of my meal plans weekly… (on Sunday mornings to give people a chance to shop and cook.  I have been preparing the following every single week and this specific way has worked wonderful because I can mix and match! Check it out:

3 Proteins

3 vegetable sides

1 soup

Homemade Ghee

Homemade Brown Butter Ghee (for my Bulletproof Coffee)

Homemade Bone Broth

Hard boiled eggs for snacks

Salad Kit

Setting myself up and always having good, tasty options has helped me be successful and slay this Whole30 !












So I wish you all success and hit me up if you have any questions!

All My Love, Fergie

Harissa & Tomato Oxtails

I found something amazing at Trader Joe’s yesterday.  I cried tears of joy when I brought it home and tasted it!  Harissa Paste ! It’s beautifully spicy.  But that really good, savory spicy.  I went back to Trader Joe’s this morning and bought 3 more ! This recipe was made in an Instant Pop but can absolutely be made in Slow Cooker. 

Harissa & Tomato Oxtails

4 pounds grassfed pasture raised oxtails

1 large onion sliced 

8-10 carrots, diced 

2-4 heaping tablespoons Trader Joe’s Harissa Sauce 

2 teaspoons sea salt 

1 teaspoon ground pepper 

1 15-oz can tomato sauce 

  • Pour everything in instant pot and cover. 
  • Set at Meat for 60 minutes 
  • Garnish with cilantro or parsley 
  • If you would like to make a delicious gravy with the carrots, onions, and sauce … place the solids in blenderand add half of the liquid, blend until smooth and enjoy!!!

Fergie’s Asian Noodles 

I discovered kelp noodles a while back and have been obsessed ever since … they add a delicious texture to gluten free noodle dishes like no other.  I am always searching for ways to make my families meals more nutrient dense ! Here is my take on a scrumptious meal that will sure to become a favorite in your home! 

Fergie’s Asian Noodles 

1 spaghetti squash, roasted or steamed, cooled and threaded

1/2 red onion, thinly sliced 

3 carrots, sprilaizied or cut into match sticks 

3 green onions, thinly sliced 

1 package kelp noodles 

1/4 cup Tamari, soy sauce or coconut aminos 

3 teaspoons fish sauce (omit if making vegan) 

2 teaspoons sesame oil 

1-2 teaspoons Asian hot sauce 

3 eggs 

4-6 tablespoons avocado or olive oil 

  • Heat oil and sautée onions, green onions and carrots. 
  • In separate pan, or if your pan is big enough, scramble eggs. 
  • Add the spaghetti squash and kelp, and spinach mix well. 
  • Add Tamari, fish sauce, sesame oil and hot sauce 
  • Combine well and serve nice and hot!