Spring Strawberry Sugar Snap Pea Salad

I am so happy to see the Spring produce start to come in at my local organic market. This week, I picked up some beautiful organic sugar snap peas and strawberries that inspired me to make this bright and colorful salad.  I paired it with an orange vinaigrette, and it was a big hit!  I sliced the sugar snap peas into 1 inch pieces and lightly sauteed them in olive oil and Pink Himalayan salt before adding them to the salad, so they are still crunchy.

Strawberry Sugar Snap Pea Spring Salad

Spring Strawberry Sugar Snap Pea Salad

Serves 8


1 Head of Organic Iceburg Lettuce

5 pieces of Sugar Free or Honey Sweetened Bacon cooked until crisp

2 Cups Organic Sliced Strawberries

1 Cup Organic Sugar Snap Peas

1/2 Cup Marcona Almonds (chopped), or Slivered Almonds

1/4 Cup Sliced Scallions, Green Part Only (the white part is a FodMap, so if you are low FodMap Avoid White Part)

Orange Vinaigrette (See Recipe Below)

Saute the one inch sliced sugar snap peas in olive oil and 1/4 teaspoon of salt until tender, crisp, just 2 minutes.  Add other ingredients except dressing to a large serving bowl, top with sugar snap peas, then toss with Orange Vinaigrette, sprinkle with a little more Himalayan Pink Salt (Kelly Bejelly of A Girl Worth Saving just wrote an informative article on the benefits of this salt), pepper, and serve.  A delicious spring salad! This is one of my favorite salad dressing at the moment.  I love the bright orange flavor.

Orange Vinaigrette

Orange Vinaigrette

Orange Vinaigrette


3 Tablespoons Apple Cider Vinegar

2 Teaspoons Organic Orange Zest

2 Tablespoons Fresh Squeezed Orange Juice

1 Tablespoon Dijon Mustard

1 Tablespoon Clear Honey

1 Teaspoon Pink Himalayan Salt

1/2 Teaspoon Black Pepper

2/3 Cup of Blood Orange Olive Oil or Unflavored Olive Oil (the blood orange gives it an extra orange boost.)

Whisk Together the ingredients and serve!

A Quick Snack That is Portable and Healthy – Sardines….Yep!

Some days are crazy and I don’t  have time to “fix” a snack, or my homemade snack stash has run out. It is challenging if you have a couple crazy busy days doing errands, appointments and just life in general.  This is when I grab a tin of sardines or mackerel, drain it, and put some mustard on it, sit down for a minute and refuel.  I love the benefits of sardines and mackerel…..Calcium, Omega 3’s, Protein. It is a power snack.  The last few days have been crazy.  My daughter is getting married, and I am wedding planning.  The other day we had dress fittings, piano lessons, pick ups, drop offs.   I had a minute to sit down outside in a comfy chair and eat a can of mackerel, listen to the birds, and look at the sky. It was just right.  I also find that eating a snack like that holds me over just fine until the next meal, and no sugar crashes. So, here’s to sardines!

A Quick Snack - Mackerel with Mustard

A Quick Snack – Mackerel with Mustard

Ming Loves To Hike!

I love Northern Michigan in the Summertime, and so does Ming.  There is a gorgeous hiking trail we love to take with Ming in the mornings.  It is about 45 minutes and you go through woods, fields, some wooden stairs to climb…. it is gorgeous and dog friendly, so Ming can run. She gets to greet a few doggy friends and happy, friendly people. It is funny, because when I take her for a walk around the neighborhood, she is only interested in walking one lap, and then she plops down and refuses to go any further. But, take her to the trail and she is like the Energizer Bunny!

Here is Ming after we make it to the top of the stairs and take a moment to enjoy the view.

Ming Loves Her Morning Hike!

Ming Loves Her Morning Hike!

Roasted Red Pepper Sauce

I love really good sauces.  They add a lot of flavor and interest to food and can be used in so many ways.  It is hard to find commercial sauces that have clean ingredients.  Here is one loaded with nutrition.  It is actually fun to make.  It is good served with meat and drizzled on vegetables. It also makes a good dip for homemade Paleo/SCD crackers.  The red peppers makes the sauce sweet and loaded with Vitamin C,  and it has good fats from olive oil and walnuts or pine nuts.

Roasted Red Pepper Sauce

Roasted Red Pepper Sauce


Preheat Oven to 425 degrees.


  • 2 Red Bell Peppers
  • 3 Tablespoons Toasted Walnuts or Pine Nuts
  • 3 Tablespoons Extra Virgin Olive Oil
  • Himalayan Pink Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 Tablespoon 18 year old Balsamic (SCD Legal if Aged 18 years)  or 2 Tablespoons Red Wine Vinegar

Roasted Peppers: Cut the peppers in half, remove seeds and sprinkle with Himalayan Pink Sea Salt. Place cut side down on parchment lined cookie sheet and roast 15 – 20 minutes or until they start to blacken.  Make sure they blacken so the skins peel off easily and you get the roasted flavor. Cool the peppers for a few minutes, then carefully remove outer skin.  Meanwhile toast your walnuts or pine nuts over medium  heat in a dry saucepan on the stove top. It should take 2-3 minutes. Pine nuts toast faster so keep an eye on them.  If you are eating SCD make sure your balsamic is 18 year old (so there is no residual sugar) or use red wine vinegar.

Add skinless peppers to a food processor with the rest of the ingredients and blend until smooth.  That’s it!  Serve it warm over grilled chicken, fish, vegetables, lamb.  Use your imagination!  Below I put some leftover leg of lamb on a scallion carrot pancake and drizzled it over the top for an afternoon snack.  This keeps in the refrigerator for a week.

Roasted Red Pepper Sauce Drizzled over Lamb and Scallion Pancake

Roasted Red Pepper Sauce Drizzled over Lamb and Scallion Pancake

Honeyed Vanilla Raspberry Swirl Ice Cream

The weather is getting warmer, and I am craving ice cream.  Yummy, missing nothing ice cream.  This recipe is dairy free, SCD, Low FodMap and Paleo.  It is really pretty to look at,  and the swirls of raspberry add just the right amount of flavor burst in your mouth.

Cold & Creamy Raspberry Swirl Ice Cream!

Cold & Creamy Raspberry Swirl Ice Cream!

The recipe uses pastured egg yolks for a custardy creaminess and nutrition.  Yolks have fat soluble vitamins (A, D, E and K2) and those important Omega 3’s.  It is churned in an ice cream maker.  If you happen to have any left over, you can freeze it and let is set on the counter for 5 or 10 minutes until it softens enough to scoop.  

There are a few steps, but it is worth it, and you can do it ahead!  So, if you are having company,  you can refrigerate the mix up to 24 hours, then just before you set down to dinner, put it in your ice cream freezer.  It is done in 30 minutes while you eat your main course.




  • 10 oz. frozen Raspberries
  • 1 Tablespoon Clear Honey

Mix Egg Yolks and 6 Tablespoons Clear Honey in a stand mixer or use a hand mixer.  Beat until thick and light.  Scald the coconut milk in a saucepan over medium heat.  Then, slowly pour hot coconut milk into egg mixture while beating on low.  Place the mixture over a hot water bath (double broiler) and heat stirring constantly until mixture thickens enough to coat the back of a spoon.  Stir in Vanilla Extract. Chill until cool and up to 24 hours.

To Make Raspberry Swirl: Heat the frozen raspberries with the honey until they thaw and simmer.  Press the mixture through a mesh strainer to extract the seeds.  Refrigerate this separately.

When ready to make the ice cream.  Freeze the vanilla ice cream in an ice cream freezer.  After the vanilla is finished, swirl in the raspberry sauce, but do not mix completely, leave it swirled.

Makes: 4 generous or 6 moderate servings

Honeyed Vanilla Raspberry Swirl Ice Cream - I Dare You To Take Only One Bite!

Honeyed Vanilla Raspberry Swirl Ice Cream – I Dare You To Take Only One Bite!




Ming Loves Good Food and Naps


I have always loved cooking since I was around ten years old.  Cookbooks are better than novels to me, so it is natural that a discerning pug like Ming would share her best friend’s enthusiasm for them too.  Since I have become a nutrient seeker, I get inspiration from some of my older cookbooks and favorite dishes.  I make them rockin’ healthy to get the most energy, vitality and just feeling great every time I put something in my body.   So, Ming and I were having a very relaxing cookbook session.  When I was ready to get up and put some of the inspiration into action in the kitchen, Ming was ready for a long nap on my cookbook.  She likes to be where the action is, even if she is inactive!

Savory Honey-Brushed Chicken Thighs

I don’t know about you, but when I make a recipe for meat that is juicy, fast and delicious fresh and even better leftover, it is a keeper!  These thighs are so yummy and have a bit of a umami addiction to them.  The ingredients are SCD, Low FodMap and Paleo and Gluten Free.  I love to chop up the leftover chicken the next day and add to a salad for lunch.  I also pack them cold for my girls’ school lunches the next day, and they love them that way.  Since Chili Powder has garlic added, I found Chipotle powder a fantastic option.  Make sure your spices are gluten free and organic is even better.  I love Spicely Organic Spices since they are certified gluten free, and I am very sensitive to gluten.  Here is the recipe.  Let me know what you think.  I served the thighs with oven roasted zucchini spears drizzled with Roasted Red Pepper Sauce (recipe coming soon), and a salad.

Savory Honey-Brushed Chicken Thighs

  • 8 bone in skin on chicken thighs
  • 2 tablespoons garlic oil
  • 1 tablespoon chipotle chili powder (just chipotle peppers in it)
  • 1 1/2 teaspoons himalayan pink salt or sea salt
  • 1 1/2 teaspoons cumin
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon of cayenne (more or less depending on how much kick you like)
  • 6 tablespoons clear honey
  • 1 tablespoon cider vinegar

Lay your chicken thighs out on a parchement covered rimmed baking sheet.

Mix together garlic oil through cayenne and stir to create a rub.  Rub evenly all over both sides of the thighs.

Rubbed Thighs Ready for Broiling

Rubbed Thighs Ready for Broiling

Mix together 6 tablespoons of clear honey and 1 tablespoon cider vinegar to brush on at the end and set aside.

Broil chicken 7 minutes, then turn all the thighs over and broil for 7 minutes more.  Take thighs out of oven and brush with half of the honey/vinegar mixture and return to broiler for 2 minutes, turn once more and brush with remaining honey/vinegar and broil 2 more minutes or until 165 degrees in the center.  That is 18 minutes and they are done!

So Juicy, Fast and Delicious!

So Juicy, Fast and Delicious!

Ming Takes Her Dinner Very Seriously

Ming Waiting for her Dinner Ming, Ming is a typical Pug.  She loves her food!  I feed her a very nutrient dense, clean, meat based diet.  She also loves fruit as occasional treats and carrots.  She is my Paleo Pug.  She is two years old, and when my husband gave her to me for Christmas when she was a puppy, she fit in the palm of my hand.  I am her person.  It is humbling and infinitely wonderful to be loved with such devotion by Ming.  I want her to live a long, long life and be healthy as she ages.  She loves chicken, and when you say “chicken”  her eyes get very large and she tilts her head to the side listening intently. It is a buzz word for her as well as “liver”.  When I have a crock pot of chicken bone broth going in the house she hangs around the pot just to smell it.  Pugs have a tendency to the plump side, so she walks every day with me and we keep her treats small.  In this photo, Ming is waiting patiently, but seriously, for her dinner.

Easy Recipe: Meatballs with Tangy Cilantro-Chive Sauce

Lately I have been craving lamb.  I think my body may need more zinc and selenium. You can get both in lamb.  Here is a new recipe from Diane Sanfilippo, of Balanced Bites and Author of Practical Paleo and The 21 Day Sugar Detox books using ground lamb.  I love Diane’s Easy and Nourishing recipes. They get my family fed and me out of the kitchen to play! Go here to get the recipe and see photos of the meatballs.

Easy Recipe: Meatballs with Tangy Cilantro-Chive Sauce.

Make, enjoy, and get outside to enjoy Spring!



Won’t Miss a Thing Ranch Dressing!

Won't Miss A Thing Ranch!

Won’t Miss A Thing Ranch!

 Garlic Infused Oil and Chives makes this dressing Rock!  Garlic is a FodMap and not allowed on a low FodMap diet, but garlic Infused oil is allowed, and it is a fantastic replacement.  I buy my oil from Fustini’s Oils online.  You can find it at local oil and vinegar shops. The dressing is creamy, thick and tangy. My daughters (age 11 and 13)  prefer it over any store bought versions.  So here it is, I hope you love it! Let me know!

Makes: 1 1/4 Cups

  • 1 Cup Paleo mayonnaise, or commercial sweetened with honey
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons Garlic Infused Oil
  • 1 1/2 Tablespoons minced fresh chives
  • 1 1/2 Tablespoons minced fresh parsley
  • 2 Tablespoons white wine vinegar (no sugar)
  • 1/2 teaspoon Himalayan Pink Salt
  • 1/2 teaspoon of pepper

Add all the ingredients into a bowl, whisk until fully incorporated and enjoy! Mmmmm! So good!


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