Cheesy Garlic Spaghetti Squash 

I’m always looking for healthy, quick, great tasting side dishes … this one is delicious! 

1 whole Spaghetti Squash, cooked and threaded 

4 garlic cloves, minced 

2 tablespoons ghee 

3 1/3 ounces Kerrygold Cheddar, grated 

  • Heat skillet and add butter. 
  • Once butter is melted add the garlic and cook on medium heat for 2 minutes. 
  • Add the squash and gently toss with garlic butter. 
  • Spread the cheese over the top and cover to melt. 


Tacos de Papa con Carne 

This is hands down my favorite comfort food that reminds me so much of my childhood! So easy to make and I promise it will become a family favorite ! 

3 medium sized potatoes 

1 pound ground beef 

1 onion, diced 

2 teaspoons sea salt 

1 teaspoon oregano 

1 teaspoon cumin 

1 teaspoon ground pepper 

1 teaspoon sweet paprika 

1 cup shredded Monterey Jack 

12-14 corn tortillas 

Enough oil to coat bottom of fry pan 

  • Peel and cut potatoes, place in Pot and cover with water.  Bring to a boil and cook until soft. 
  • Heat a seperate skillet and add the ground beef, onions, spices, and salt. Cook until Beef is browned and onion is tender. 
  • Once the potatoes are cooked, pull out of water and allow to cool. 
  • Mash the potatoes, I use a ricer, add to meat mixture along with shredded cheese and set aside. 
  • Heat corn tortillas over open flan or skillet to soften one or two at a time. 
  • Fill tortilla 1/4 cup of mixture, fold over and hold taco together with wooden toothpick. 
  • Make all the tacos before you start frying. 
  • I don’t like to deep fry so I just pan fry with a smaller amount of oil. 
  • Don’t crowd them and flip only once until crispy and golden brown. 
  • I place them a little elevated to drain any excess oil. 
  • I hope the pictures help! 














Roasted Poblano Arroz Con Pollo 

If I ever want to boost my culinary ego I make Arroz Con Pollo ! My family will “Ohhh and Ahhh” and it always blows my mind because it’s such a simple dish! I wanted to try something different and I’m so happy I did because they all loved it ! 

2-3 pounds chicken, in pieces, your preference, white or dark meat 

1/4 cup olive or avocado oil

1 onion, diced 

6 garlic cloves, diced 

3 Poblano Peppers, Fire Roasted, skins, stems & seeds removed and sliced 

1 1/2 cups basmati rice 

4 cups chicken broth 

1 teaspoon ground cumin 

1 teaspoon dried oregano 

1teaspoon ground pepper 

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 cup cilantro, chopped 

1 bag petite sweet peas, frozen 

  • Heat oil in large dutch oven. 
  • Salt chicken on both sides and brown chicken well on both sides.  
  • Keep the flame on high.  Remove the chicken and add the onion, garlic and rice until onion is soft and rice is lightly browned. 
  • Add the broth, Poblano Peppers, spices, return the chicken and adjust salt. 
  • Bring to a boil, reduce heat to low and cover. 
  • Cook until liquid is absorbed. Remove from heat. Open lid, add peas and cilantro.  Cover and allow to sit 15 minutes. 
  • Toss and serve ! 

Homemade Ranch 

I have always wanted to learn how to make ranch and I could never get it just right.  After many attempts I think I got it ! Even better yet a fellow blogger friend Neohomesteading suggested I use whey to culture it ! Whey is not a required ingredient but it will make it healthier. 

1 cup mayonnaise (homemade or bought) 

1 cup buttermilk 

1 cup unflavored Greek Yogurt or sour cream

3 tablespoons ACV 

3-4 garlic cloves minced 

1 heaping tablespoon fresh or dried chives 

1 heaping tablespoon fresh or dried parsley

1 teaspoon dried dill 

1 teaspoon onion powder 

1 teaspoon garlic powder 

1 teaspoon sea salt 

1/2 teaspoon ground black pepper 

1/4 cup whey (optional) 

  • Whisk all ingredients to combine. 
  • Place in jar and store in refrigerator for 7-10 days. 



Quick Pickled Red Onions 

Have you ever tried Pickled Red Onions ? If you haven’t this recipe is super simple, quick and crunchy deliciousness! I put them on tacos, scrambled eggs, in sandwiches, on fish or grilled steak… I promise you will always have a jar in your refrigerator! 

1 red onion, sliced on mandoline 

3/4 cup red wine vinegar 

2 tablespoons honey 

1/4 teaspoon salt 

1/4 teaspoon pepper 

  • Slice onion on mandolin.
  • Find a jar that you can pack the onions in thightly. 
  • In a bowl whisk together vinegar, honey, salt and pepper. 
  • Pour the vinegar liquid into jar until it’s filled right to the top. 
  • Place in fridge at least 2 hours. 
  • Will keep in refrigerator up to 4 weeks. 


Pork Belly & Sweet Potato Tacos 

Sounds weird ? Maybe… but it totally works! I promise.  Takes a bit to make but not difficult at all! Wait till you taste … 

1 1/2-2 pound pork belly 

1/2 onion, sliced 

3 garlic cloves, whole no need to peel 

Salt & pepper 

Thyme, pinch 

Oregano, pinch 

1 bay leaf 

1 cup beef, chicken or vegetable broth

  • Salt and pepper both sides of pork belly generously 
  • Pour the broth into Instant Pot bowl, add the onion, garlic and pork belly. 
  • Sprinkle with thyme, oregano and bay leaf. 
  • Set to High Pressure for 30 minutes. 
  • Allow the pressure to naturally release. 


  • Take the pork belly out of pressure cooker and allow to cool in order to handle. 
  • Chop the pork belly. 

  • Place on a parchment covered sheet pan with 3-4 small sweet potatoes or yams cut in half and cut side down. 
  • Sprinkle with salt and pepper 

  • Bake at 375 convection for 30 minutes . 


  • Set up with all your favorite toppings and enjoy! 

Pork & Cabbage Bake 

We’ve been out of town and I couldn’t wait to get home and cook!  I love eating out but I don’t think anything compares to a nice home cooked meal! I love the combination of pork and cabbage… just saying those two words makes me smile ! 

1 pound ground pork, good quality vegetarian fed

1/2 large onion, diced 

4-6 garlic cloves, chopped

1/2 cabbage, sliced thin 

2 cups pasta sauce, sugar free 

1-2 cups shredded cheese, mozzarella or Monterey Jack or white cheddar or parm in any combination 

  • Heat large skillet and add the pork, onion and garlic. 
  • Cook until brown and cooked through. 
  • Add the cabbage and cook on high until wilted. 
  • Add the sauce and half of the cheese.
  • Cook for 3 minutes and turn off heat. 
  • Sprinkle the remaining cheese, cover and bake for 15-20 minutes at 350 covered. 

Luke & Grace’s Chocolate Chip Protein Cookies 

My sweet little friend text me because she needed a “healthish” protein packed cookie for her kiddos for an after school snack.  I got to work and came up with this delicious cookie! SSSOOO GGGOOOOODDD 

5 pitted dates 

1/4 cup water 

1/2 cup coconut oil 

2 tablespoons Grassfed butter (optional) 

1/4 cup maple syrup 

1 egg 

1/4 cup almond butter 

2 teaspoons vanilla 

  • Preheat oven to 340 degrees 
  • Blend all of the above ingredients. 

1 cup cassava flour 

1/2 cup oatmeal 

1 scoop protein powder 

2 tablespoons flaxmeal 

2 tablespoons chia seeds 

1/2 teaspoon cinnamon (optional) 

1/2 teaspoon baking soda 

1/4 teaspoon salt 

  • Combine in bowl and add the blended liquid ingredients.
  • Using cookie scoop make 12-14 balls of dough. 
  • When you place them on parchement covered sheet pan wet your fingers and flatten down the dough ball. 
  • Bake for 10-12 minutes 




World’s Best Burger 

Ok so I self proclaimed it’s the world’s best burger but I think you might agree once you make it !  For all you Trader Joes’s lovers all of the ingredients came from there ! Woooo Hooooo! I’m so excited and bummed i could only eat 2!!!!!! 

1 pound ground chicken 

1 pound ground pork 

1/2 small diced caramelized onion (save the other half for burger sauce 

3 green onions, dices 

1/4 cup cilantro, finely chopped 

1 egg yolk 

1 tablespoon Harissa Sauce 

1 tablespoon granulated garlic 

1 1/2 teaspoons sea salt 

1/2 teaspoon ground pepper 

  • First small dice an onion and caramelize in your favorite fat until soft and golden brown. 

  • Combine all of the ingredients careful not to overmix. 
  • Make 8 rounds (I used a cookie scoop) 
  • Heat indoor or outdoor grill until smokey. 
  • Shape your patties and cook 4 minutes on each side. You should have nice dark grill marks. 
  • Lettuce wrap and use onion sauce. 







Shrimp Cocktail a la Fergie 

I could eat this every single day of my life !  This type of food makes me happy! Light, crunchy, tangy, spicy and so incredibly satisfying! 

Shrimp Cocktail a la Fergie 

3 pounds large/extra large cooked shrimp 

1 large red onion, diced small

4-5 roma tomato, seeded, diced 

1 whole Cilantro bunch, chopped 

4 red radish, fine diced 

4 Persian Cucumbers, diced 

2 large haas avocado, cubed 

32 ounce bottle of Organic Tomato Juice 

6 lemons, juice only 

1/4 cup Apple cider vinegar 

1/4 cup hot sauce (I used Cholula)

Salt and pepper to taste 

  • Combine all ingredients in large bowl. 
  • Adjust the salt and pepper. 
  • Allow flavors to marry at least an hour before serving. 
  • Adjust salt and pepper before serving.