Spicy Creamy Cauliflower

I don’t know about you but who doesn’t like spicy and creamy all mixed together in a delicious yummy versatile dish? This makes an amazing side dish and blended with a little extra coconut milk will make an amazing hot dip!

1 cauliflower, diced
1 onion, diced
4 garlic cloves, minced
2 Anaheim chiles, diced
1 jalapeño, diced
1/4 cup cilantro, chopped
1/2 teaspoon turmeric
Coconut milk
Salt and pepper to taste

– Slowly Caramelize the onions, Anaheim pepper and jalapeño.

– Add the garlic and cauliflower… Slowly cook until soft and caramelized ( take your time! Do not try to speed up this process!!! )

– Add the cilantro, turmeric, salt and pepper.

– If making the side dish add about 1/4 cup of coconut milk, stir and serve.

– If making the hot dip… Add a whole can of coconut milk and blend until smooth (may have to adjust the salt and pepper after blending)

– Serve with your favorite chips and enjoy!


















Ginger Shot

My son cannot take cold medication because of the type of anti convulsive medication he takes for epilepsy. I unfortunately gave him my chest cold and started giving him these ginger shots right away. They work wonders! You must try!

3 inch piece of fresh ginger (preferably organic whenever possible)
Juice of 4 lemons
1/4 cup honey
Pinch of cayenne pepper

– Blend until smooth.

– Store in mason jar in refrigerator.

– Drink 2 ounces 2-3 times a day.

– Recipe makes approximately 6 shots.

Spaghetti Squash Chicken Enchilada Casserole

The inspiration for this casserole came from Juli Bauer’s Pizza Casserole … We love that casserole but I wanted to make something with my homemade enchilada sauce. This came out so good!

2 large chicken breast, cooked and shredded
1 medium spaghetti squash, cooked the “noodled”
3 green onions, chopped
2-3 cups enchilada sauce (I used homemade but canned sauce will work)
4 eggs, scrambled

– Mix all ingredients in large bowl.
– Pour into greased casserole pan and bake at 400 degrees until center is firm to touch. About 40-50 minutes.
– Allow to cool for at least 15 minutes before serving.







Baked Persimmon Pudding

I love persimmons ! They are amazing in baked goods… This recipe was a total accident that turned out to be something amazing… Go figure! This also makes a great pie filling !

4 eggs
1 teaspoon vanilla
3 tablespoons Grassfed Butter , melted
1/4 cup maple syrup
1/3 cup coconut flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon baking soda
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon sea salt
1 cup blended persimmon pulp

– Preheat oven to 350, generously cover pan with coconut oil.
– Whisk eggs, melted butter, maple, and vanilla until smooth.
– Add remaining ingredients and whisk until smooth.
– Pour into pan and bake until center is firm.
– Allow to cool on counter for at least a couple of hours.






Eggnog Banana Pudding

This treat is sinful! Seriously unbelievable ! So simple!

1 1/2 cups Calafia Egg Nog
1 banana
1 teaspoon vanilla
1-3 tablespoons maple syrup (optional)
1/3 cup organic chia seeds
1 large mason jar

– Blend the Egg Nog, banana, vanilla and maple syrup of you are using it.

– Throw into your large mason jar and add the chia seeds.

– Cover and shake well.. Place in fridge overnight if possible or until firm.