Today’s lunch is awesome! Grassfed beef burger with a huge salad. I snuck some cheese in there too; shh.

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I needed a rub fix this week and did not want to roll out the smoker so I used the braise method and a quick spice paste. These turned out fantastic. Ingredients: 1 slab of St Louis cut ribs 1 onion 1″ piece of ground ginger 1 clove of garlic 1 shallot 1/4c soy sauce…

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I love gratins. I used to make them with a bechemel sauce and lots of cheese and cream. Not this time (yes this is vegan). The use of cooked coconut milk and saffron makes this really creamy and flavorful. I can’t describe it other than “interesting.” I bought a bunch of parsley roots and sweet…

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So call me a chef that uses Paleolithic ingredients with the occasional nightshade. Call me what you wish, but I’m here to help you make the switch to eating right for your health. Today’s recipe is roasted cauliflower. It’s simple and loads of flavor. 1 head if cauliflower, pulled apart into florets 1tbsp cumin ground…

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So call me a chef that uses Paleolithic ingredients with the occasional nightshade. Call me what you wish, but I’m here to help you make the switch to eating right for your health. Today’s recipe is roasted cauliflower. It’s simple and loads of flavor. 1 head if cauliflower, pulled apart into florets 1tbsp cumin ground…

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