Here is a quick and easy pork chop recipe I like to throw in the mix every now and then. Instead of using bread crumbs, I like to substitute with a nut meal such as pecan, almond or hazelnut. Enjoy! 
Ingredients
2 Organic Boneless Pork Chops
2 cups Hazelnut meal
½ tsp salt
1/4 tsp pepper
1TBS basil
1 TBS Oregano
½ tsp garlic powder
½ tsp onion powder
2 Organic eggs (Cage-free)
2 tsp of dairy-free pesto
Directions
Preheat Oven to 350 degrees. Mix hazelnut meal and seasonings in a medium size bowl. In a separate bowl, scramble the eggs with a fork. Dip the pork chop into the egg and immediately coat with the seasoning mixture. Place chops in a casserole dish, or on a cookie sheet lightly coated with coconut oil. Bake for 35-40 min. Take out of the oven and top with a tsp of pesto while cooling. I served this with asparagus and a mixed green salad.
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Here is a simple and quick chicken dish I make about once a week that I wanted to share with you all. I used to make my own pesto, but I have found a dairy- free pesto at the farmers market, made from fresh ingredients. I’m pretty sure you can also find it at Whole Foods. This has definitely been a time saver for me! Just remember, a little pesto sauce goes a long way, so don’t overdue it. Total time: 20 minutes and din is served! Enjoy!
Ingredients
1 ½ lbs Organic chicken tenders
¼ tsp salt
1 TB Italian seasonings
½ tsp of basil
½ tsp of oregano
2 TBS crushed garlic
2 lemons
3 TBS of pesto
pepper to taste
Coconut oil
Directions
Preheat oven to 375 degrees. Lightly spread a 7 x 11 inch glass casserole dish with coconut oil. Place chicken tenders side by side in the dish and sprinkle with seasonings. Spread the crushed garlic all over the tenders. Squeeze the juice from the lemons on top of the chicken and let sit before putting in the oven. Bake… …continue reading.
I made this last night for dinner and wanted to share with you all. It’s a very easy meatloaf recipe made with grass-fed buffalo meat that was raised without antibiotics and no added hormones. Buffalo can easily be substituted for your favorite beef recipes and is delicious! Keep in mind that it does cook quicker than beef so be sure to set the timer to prevent the loaf from drying out. Enjoy!
Ingredients
2 lbs Ground Buffalo
1 Medium onion chopped
4-6 Garlic cloves
1 TBS Italian seasoning
1 TBS Basil
½ tsp Oregano
½ tsp Rosemary
¾ tsp Salt
¼ tsp Black pepper
1 TBS Worcestershire sauce
2 eggs (cage- free fertile)
1 c of Organic tomato sauce
2 TBS dairy free pesto
Directions
Preheat oven at 375 degrees. Place ground buffalo, chopped onion and garlic, seasonings, worcestershire sauce and eggs in a large mixing bowl and combine well. Spread loaf pan with a touch of coconut oil if desired. Place mixture into a bread loaf pan and bake for 40 min. Take out to add the sauce and pesto on top and cook for another 10 min. Serve with your own sides and enjoy!
I am making these tomorrow and can’t wait!!. 
This has to be our favorite sugar-free treat ever which I plan on making for the holiday weekend. The original recipe can be found in the Renegade Recipe Guide however I had to make a few substitutions. This is an awesome dessert consisting of not much more than healthy fats and instead of using maple syrup I replaced the sweetener with stevia. The best part is the prep time of 5 min…enjoy and happy holidays!
Ingredients
1/2 cup coconut oil
1/2 cup coconut butter
½ cup almond butter
½ cup organic cocoa or carob powder
1 cup shredded coconut
1 tsp stevia
1 tsp vanilla extract
Directions
Melt coconut butter and oil on stove and then combine all the ingredients in a large mixing bowl and stir until smooth. Pour into a tray about ½ inch deep and place in the refrigerator until hard. Remove from refrigerator, sprinkle with coconut shreds and cut into bars. Serve them immediately after cutting. If they stay out too long they will begin to melt. Top with sugar -free vanilla coconut ice cream to make a brownie sundae.
I made these sugar-free cookies yesterday for a football Sunday, hoilday treat and wanted to share with you all… of course Jay ate them all! Enjoy!
Ingredients
1/2 cup coconut butter
2 large organic eggs
1 cup pumpkin
1 tsp. pure vanilla
1 tsp. grated lemon peel
1 tsp. fresh lemon juice
3 tsp. baking powder
1 tsp. salt
1 1/2 tsp. pumpkin pie spice
1/4 tsp. ginger
2 1/2 cups pecan meal
1 tbsp. stevia
1/2 tsp. cinnamon
Directions
Preheat oven to 375°F. Melt coconut butter and mix with stevia until fluffy, beat in eggs, one at a time. Add the pumpkin, lemon juice, lemon peel and vanilla, stir well. In separate bowl, mix pecan meal, baking powder, salt, pumpkin pie spice, and ginger. Combine with butter mixture. Use tablespoons of water to adjust consistency if needed. Place large teaspoons on a cookie sheet and flatten an inch a part, sprinkle with cinnamon and bake 12-14 minutes.
Just in time for the holidays…. I wanted to share this quick, easy, sugar-free recipe for a crustless sweet potato pie. To make this dairy-free you can substitute the egg with tapioca flour.
Ingredients
2 cups Organic Sweet Potato Puree
1 14 oz can Unsweetened Coconut milk (drained)
3/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp All Spice
¼ tsp Ginger
1/4 tsp Cloves
¾ tsp Stevia
½ tsp Salt
1 Egg
1/4 tsp Coconut oil
Directions
Combine all ingredients in a large mixing bowl and stir well. Grease a 9” round Pyrex dish with coconut oil. Pour batter in dish and bake at 375 for 40-50 minutes. Take out of oven and let pie cool and settle. Place in refrigerator until ready to serve. For an extra special treat, top with sugar- free, vanilla coconut milk ice cream and a sprinkle of cinnamon. Enjoy!
I wanted to experiment in the kitchen the other night and tried something a little different. This is what I ended up making and wanted to share with you all…enjoy!
Ingredients
2 lbs ground Bison
medium onion (chopped)
4-5 garlic cloves (chopped)
2 tbsp herbes de provence
½ tsp salt
¼ tsp black pepper
½ tsp of basil
½ tsp oregano
½ tsp rosemary
1 egg
Coconut oil
Topping
Fresh basil
½ cup cherry tomatoes sliced
½ cup organic red sauce
Sprinkle of raw goat cheese (optional)
Salt and pepper to taste
Directions
Preheat oven to 350 degrees. Place all ingredients in a large bowl and mix well. Lightly spread a pie dish with a touch coconut oil. Transfer meat mix into pie dish and bake for 35-40 min. Take out before last 5 minutes of cooking to place the topping ingredients on and place back in for the remaining 5 minutes. Let cool for a few minutes before slicing. I served this with a mixed green salad but you can definitely choose your side .
I made this the other night which happens to also be one of Jay’s favorites so wanted to share with you all…enjoy!
Ingredients
2 Packages Organic Ground Turkey
1 Medium Onion (chopped)
4-6 Garlic cloves (chopped)
2 TBS Herbes de Provence Bouquet Garni (picked this up at the foods festival)
½ tsp Parsley
½ tsp Thyme
½ tsp Rosemary
¼ tsp Pepper
½ tsp Salt
1 TBS Worcestershire Sauce (optional)
2 eggs
1 cup Organic Tomato Sauce
Directions
Preheat oven at 375 degrees. Combine all ingredients in a bowl and mix thoroughly. Transfer mixture into a bread loaf pan and bake 40-45 minutes. Add the tomato sauce on top during the last five minutes of cooking. I served this with kelp noodles, added fresh basil and chopped garlic in a light sauce and a mixed green salad. It was delicious
I wanted to share this new cookbook I picked up over the weekend at the Good Foods Festival which now sits on our coffee table. All ingredients for each recipe are fresh, locally grown and in season which are bought straight from the farmer’s market. I’ve been browsing through and can’t wait to pick up some fresh veggies and fruit to start experimenting! There are so many awesome recipes to try!
If you enjoy cooking as much as I do and are looking for something new like this… you can find it here:
The Santa Monica Farmers’ Market Cookbook
Football season is finally here!! I’m so excited as this is the first Giants football season on the west coast. It’s my favorite time of year to experiment with new appetizers and recipes. Festivities will start at 10am and I will finally be able to stay up for the Sunday night game . I will do my best in sharing some of these Football Sunday ideas so you all have time to prepare for the big day. We love to host and feast during the 12 hours of game time so I decided I will be making these tomorrow to kick it all off! Enjoy!
Bison Fajitas
Ingredients
2 Bison steaks (skirt or flank)
1/2 cup cup olive oil
5 Garlic cloves, chopped
1/2 cup Balsamic Vinegar
2 tsp Steak &Chicken Rub
1 Tbs. Fresh Rosemary
1 Onion, sliced into rings
1 pepper, sliced
1 tsp of Coconut Oil
Salt and pepper to taste
Guacamole
1 Chopped tomato
Shredded Spinach
Hummus
Fresh Head of Collard Greens
Directions
Marinade steaks in a shallow dish. Combine olive oil, balsamic vinegar, rosemary, garlic, salt… …continue reading.
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