Fabulous Herbed Pork Roast

If you know me even a little bit I am a HUGE fan of my pressure cooker.  Dishes that would normally take me 2-3 hours to make I can have done and served in under an hour.  I don’t know about you… but I am a busy Momma and Wife… but that should never stop you from making your family amazing food! Make this and you will be adored !

1 2-4 pound pork roast, butt or

1 onion, sliced thinly

4 green onions, chopped

4 garlic cloves, rough chopped

3 carrots, peeled and chopped into chunks

3 sprigs of thyme

¼ cup apple cider vinegar

½ cup stock, veg, chicken or beef

½ teaspoon dried oregano

½ teaspoon dried basil

– Cut the roast into 4 equal parts.

– Place all your ingredients in pressure cooker and set for 50 minutes.

– Allow the pork to sit in pressure cooker until it releases pressure slowly and on its own.




Squash Sauce

I have been on AIP for 29 days today… “Yeay!!!” But lets be real and face it… I am getting a bit bored.  Although my meals are tasty and usually exciting, I find myself craving more… I miss smothering my food with yummy sauces, having something to dip my veggies in or better yet a wonderful dressing for a delicious salad.  So here you have it…

1 cup roasted squash, delicata, acorn, butternut

¾ cup water

¼ cup apple cider vinegar

3 green onions

2 tablespoons cilantro

1 garlic clove

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sea salt

– You really must use a high power blender to get a nice smooth texture.

– Keep in refrigerator for up to 10 days.

– Enjoy on pretty much anything!

Egg in a Nest

Nothing makes me happier than adding veggies to my kids meals! Making them delicious and beautiful is the key! Try this and tell me what you think!

1 cup roasted spaghetti squash
2 eggs
2 tablespoons bacon fat
Flavorgod Spicy

– Heat 1 tablespoon of bacon fat in cast iron or non stick pan.

– Divide spaghetti squash into 2 mounds and make a well in between both.

– Divide the remaining bacon fat right into the well.

– Crack eggs into the wells. Make sure the heat is set to medium. Cover for 1 minute.

– Carefully flip and turn up heat. Cook an additional 2 minutes.

– Sprinkle your favorite Flavorgod seasoning… I used the Spicy Blend !










Roasted Spaghetti Squash

I’m not claiming that my way is the right way but it’s pretty darn close to perfect ! Cooks evenly, quickly and perfectly!

Here’s how…


– Cut the ends off of a spaghetti squash.


– Cut into thick slices as shown.



– With a spoon scrap the seeds out. Arrange on parchment covered cookie sheet.


– Brush olive or avocado oil.
– Bake at 375 for 45 minutes.
– Turn broiler on for 3-5 minutes.



– Remove the flesh and make your favorite dishes!!!!
– Can store in refrigerator up to a week.

Chicken Chili AIP Approved

I was craving something thick and hearty… When I threw everything in the pressure cooker I said a little prayer and set it … When I opened it, 30 minutes later, the heavens opened up and the Angels sang “Hallelujah” ! Exactly what I envisioned !

1 pound ground chicken thighs
1 onion, diced
6 garlic cloves
3 cups butternut squash, peeled and cubed
1 1/2 cups bone broth, or chicken stock
Sea Salt to taste

– Place all ingredients in pressure cooker, set for 30 minutes.

Eat !




Lamb Stew

Who isn’t busy? Who doesn’t want to prepare a wonderful dinner in a small amount of time ? I don’t know anyone who does not! I timed myself… It took 6 minutes to wash, peel, chop and set this entire entree!

1 pound ground lamb
1/2 onion, diced
3 carrots, peeled and diced
1 large sweet potato, peeled and diced
6 cloves garlic, minced
1 1/2 cups bone broth or stock of choice
Sea Salt

– Dump everything into a crockpot.
– Set on medium or 6 hours.
– Proceed with your day and come home to deliciousness!





Beefy Roast & Fennel

For this recipe I recommend a pressure cooker… You can however use an enameled cast iron dutch oven. This roast is easy to make and if you have a pressure cooker you can rest assured you’ll be eating dinner in under an hour!

2-4 pound beef roast
1 onion, sliced
1 fennel bulb, sliced
4-5 carrots, cut into chunks
1 cup bone broth, chicken or beef stock
1/4 cup red wine vinegar
1 tablespoon sea salt
2 teaspoons oregano, dried and crushed

– Place 1/2 of the sliced onions at the bottom of pressure cooker or cast iron Dutch oven.
– Salt the roast well on both sides and place over onions.
– Pour the vinegar and broth or stock and place the remaining ingredients over the roast.
– If using pressure cooker… Set on high pressure for 50 minutes.
If using Dutch oven cover and place in 325 degree oven for 2-3 hours depending on size of roast.
– Enjoy with some roasted spaghetti squash!






Kale & Bacon Megga Burger

These are SICK! Sick as in amazing, awesome, bitchin and rad! So incredibly savory and juicy! I served mine over cauliflower, make it into a lettuce wrap… Or between two Bubs… Whatever suites your fancy!!!

1 lb organic Grassfed ground beef or pork
1/2 onion, diced
4 garlic cloves, diced
2-3 tablespoons bacon fat
3 kale leaves, processed in food processor
4 bacon strips, cooked and processed fine in food processor

– Take your time and caramelize your onions, garlic and bacon fat. Should cook low and slow for at least 30 minutes.
– Allow to cool and process in food processor until a paste forms.
– Combine the grassfed ground beef or pork, onion & garlic paste, crumbled kale & bacon. Salt and pepper to taste (omit the bacon and pepper if you are following an AIP). Do not over mix, fold together until just combined .
– Shape patties (makes 4 large, 6 small)
– Add a bit of ghee to cast iron and sear on both sides until cooked to your liking.









Kale Cauliflower with Caramelized Onions

I had started caramelizing onions and garlic for my Megga Kale & Bacon Burger when I realized I cut too many onions and kale. I love kitchen accidents because most often than not they turn into amazing dishes! This is hands down most definitely one of the tastiest “accidents” ever!

1/2 onions, diced
4 garlic cloves, diced
2 tablespoons bacon fat
3 kale leaves, processed into tiny pieces
3 tablespoons ghee
1 whole cauliflower, rough chopped then crumbled in food processor

– Add onions, garlic and bacon fat to cast iron pan… Take your time and caramelize for at least 30 minutes.
– Allow to cool and process in food processor.
– Place back in cast iron pan and add the ghee, kale and cauliflower.
– Sauté for 10-12 minutes and serve !







Love Nuggets

My son has been begging for chicken nuggets … You’d think he’d know better! Ha! These came out so good he ate more than he should have!

5-6 chicken thighs, boneless & skinless, cut into small nuggets
1/2 cup tapioca flour
1/2 cup cashew meal
1/4 cup flaxseed meal
1 tablespoon Flavorgod Spicy Seasoning
1 teaspoon sea salt
1 teaspoon onion or garlic powder
1/2 teaspoon smoked paprika
1 egg

– Cut your chicken pieces, place in a bow and add the egg

– In another bowl combine the tapioca flour, cashew meal, flaxseed meal, flavorgod, salt, onion or garlic powder and paprika.

– Toss the egg coated chicken a pieces at a time in flour mixture … Place on parchment covered sheet pan.

– Bake at 450 for 15 – 20 minutes , take out, carefully turn over and bake another 15 – 20. Until golden brown and crispy!