Fire Kissed Almonds

1 lb of unbalanced raw almonds
2 TBSP frozen OJ concentrate, thawed
1 TBSP hot pepper sauce
1-2 tsp of salt or fructose

Place almonds in a 15x10x1 in baking pan.

Bake at 350 degrees for 18-20 minutes until browned and crisp. Meanwhile, combine OJ concentrate and hot sauce. Pour hot almonds into large bowl and immediately pour the OJ mixture over them. Stir until they stop sizzling. Return them to the baking pan and sprinkle with either the salt or the fructose. Let cool at least 1 hour. Store in an air-tight container.


Shrimp and GritsToday I finally decided to conquer the Shrimp and Grits dish that I have fallen in love with. I was never a lover of grits, moving to the south I have finally learned to enjoy and discover how good they can be. My FAVORITE grit dish is Shrimp and Grits. This past Saturday I found some stone ground grits from our a CSA pick, Faucette Farms and I have a big bag of Shrimp sitting in the freezer just waiting to be used. Now off to google recipes, I needed some easy like a crock pot recipe but I wanted something with a little kick and twist. I found both in 2 different recipes so I did what any adventurous cook would do, merge them. Oh boy was it TASTY I’m in love.

  • 4 cups of broth
  • 1 cup of stone ground grits
  • 1 cup of shredded cheese (cheddar or colby mix)
  • 2 Tbsp of butter
  • 1 lb of shrimp
  • 6 slices of bacon
  • 1/2 large onion chopped
  • 2 garlic cloves minced
  • can of chopped tomatoes
  • 1/2 tsp of red pepper flakes

In a crock pot put the grits and broth cook on low for up to 5 hours. Rinse and dry shrimp. Fry bacon in a large skillet, drain well. Saute  the onions, garlic and shrimp in bacon grease until shrimp are pink. Add cheese and butter to grits mix well. Then add shrimp, bacon and tomato. Season with red pepper flakes cook for another 30 minutes.

Blueberry Muesli


Within the last month I have started making my own cereal for two reasons, one we can’t really find one’s we like that aren’t sugar laden and two the cost of some muesli’s are pretty expensive and again too sugar laden for my man.  I must say it has been a ton of fun making cereal and incredibly easy. ( I had no idea how it was till I tried it).  This cereal is for my man who love’s Trader Joe’s Blueberry Muesli.


  • 4 cups of 5 grain cereal (like Bob’s Red Mill 1 bag = 4 cups)
  • 1/2 cup of sliced raw almonds
  • 1 cup of raw sunflower seeds
  • 1 cup of raw pumpkin seeds
  • 1 cup of shredded coconut
  • 1 1/4 cup of oats
  • 1 cup of dried blueberries
  • rye flakes
  • 2 TBSP of oil
  • 1/2 cup of apple juice

Pre-heat oven to 315 degrees. Mix the dry ingredients together except for the blueberries and rye flakes. Mix oil and apple juice together and pour over cereal mix. Stir to coat. Pour out cereal onto a bar pan or 13×9 baking dish. Spread flat, cook for 15 minutes, take out stir well and put back in for another 15 minutes. Set out and cool before mixing in blueberries, cereal flakes and storing. It makes about 10 cups.






I originally fell in love with this recipe at Civilized Caveman. However it called for a 1/2 cup  each of coconut oil and honey which I felt was too much. I wanted to lower the sugar content so I reduced both to a 1/3 cup and it was just right. I have made this both with cinnamon and without, it is great either way. This is also great on yogurt or eaten just alone.

  • 1/2 cup of raw sunflower seeds
  • 1/2 cup of raw pumpkin seeds
  • 1 cup of almond meal
  • 1 cup of shredded coconut
  • 2 cups of slivered almonds
  • 2 tbsp of cacao
  • 1/3 cup of coconut oil
  • 1/3 cup of raw honey
  • 1 tsp of vanilla
  • heaping tsp cinnamon to taste – optional

Serves 10

heat oven to 325. in a bowl mix all wet ingredients (i used a metal bowl to melt the coconut oil in the oven) in another bowl mix all the dry ingredients. Once the wet ingredients are liquid and somewhat combined, mix dry ingredients with a fork. Then spread on a cookie sheet, I used a stoneware bar pan, helps to keep the cereal from falling off the sheet. Bake for 25 minutes, remove from oven stir in bar pan or pour into bowl and stir.  The put back in oven for another 5 minutes. Remove and cool before eating.  Either eat plain or serve with coconut milk or milk of choice.

calories: 4o2 protein: 9 g fiber: 5 g sugar: 15 g saturated fat: 13 g

Almond Crusted Cod

So in an effort to eat less gluten because it helps make my tummy feel better and less bloated I have ventured off on different preparations for gluten coated fish sticks and chicken nuggets. I have a great gluten free chicken nugget recipe we love here, which I’ll post later.

3 lbs of cod filet (ended up being 3 filets)
3/4 cup of almond meal
1/2 cup of finely shredded coconut
1/4 tsp of sea salt
1/8 tsp of ground pepper
1/2 tsp of ground ginger
1/2 cup of coconut milk
half of lemon or lemon juice

Pat dry the cod filets, sprinkle with salt, pepper and squirt with lemon juice. Pour 1/2 cup of coconut milk over filets. Turn to ensure both sides are coated. Let them sit for a 15 minutes to marinate.

Now prep the breading by mixing almond meal, shredded coconut, ginger, salt and pepper in a shallow bowl. Drain fish and coat in breading.

Fish can either be baked in the oven at 500 degrees for 10 minutes turning halfway through or fried in coconut oil. I fried mine and they were tasty but totally not coated. I need to work on that.

Avocado Chutney

IMG_1901Every January I do a cleanse, presently it’s one by Standard Process, which I absolutely love how I feel afterwards but sometimes during it I lothe it. However I have found some really great dishes and condiments that have made not eating meat, breads, and dairy a lot more bearable. In fact this last time when I started to add back in carbohydrates like breads and chips it made my stomach ACHE, so I am avoiding those for now. But onto this post, this time I have really played with a recipe called Avocado Chutney – it’s to die for. We love to put it on our sliders, dogs, bratwurst, fresh vegetables, rice almost anything. I even found a way to give it a smokey flavor to the lime, by searing the limes gently in the pan before squeezing them. OMG – the kitchen smells incredible and the amount of juice I get from heating the lime really increase dramatically. Check it out for yourself.

Avocado Chutney

  • 1 1/2-2 avocados depending on size
  • 2 Tbsp red onion, finely diced, can use a Vandalia onion if need be
  • 1 red pepper, diced
  • 1/8 up of olive oil
  • 2 cloves of garlic minced
  • 2 limes, seared in a hot pan for few minutes then juiced.
  • 2 tsp of cumin
  • 1 tsp of dried oregano
  • 1 tsp of chili powder
  • 4 tsp of dried cilantro (can use fresh 1/4 cup)
  • sea salt and pepper to taste

Combine avocado, red pepper and onion in a bowl. Combine the rest of the ingredients in another bowl, mix well. Pour the oil and spice mix over the veggie mixture and serve with fresh vegetables, rice or as a condiment on burgers, dogs and bratwursts. Store left over in fridge for up to a week if it lasts that long in your house.

Jerk Chicken Nachos

6 cups tortilla chips
3 cups shredded chicken
2 cups shredded cheese
2 tbsp Jamacian Jerk Rub
1 small yellow pepper & red pepper
1 lime
1 tbsp snipped cilantro
1.4 cup sour cream + 1 tsp Jamacian Jerk Rub

Preheat ove n425 arrange chips in large round baking dish
combine chicken, 1 tbsp of rub. Sprinkle chicken over chips bake 5-7 minutes until cheese is melted. mix lime juice, peppers and remaining rub. Spoon this over chicken and chips sprinkle with cilantro If desired combine sour cream and rub then pipe this mix over nachos. Garnish with Lime slices