Tag Archives: dinner

Sriracha Deviled Eggs with Bacon

When was the last time you had a deviled egg?

Maybe, like me, it never crosses your mind to make them. I’ve had some that I really enjoyed, but there have been to many times that they’ve been an unwelcome guest at some outdoor summer gatherings. I can see them now in my mind’s eye, looking sun scorched and forlorn or soupy and slimy, among much more appetizing dishes.


But then came the happy hour menu at a local restaurant.

Listed on the menu with the typical appetizer selections were spicy deviled eggs. It struck me as odd,” hmmmmm…. I wonder what those would taste like?”…..so I ordered them. Wow. No longer will I think of deviled eggs as the black sheep of hors d’oeuvres. YUMMO!!


  • 6 hard boiled eggs
  • 3 strips of bacon ~ crispy
  • 3 tablespoons mayonnaise or veganaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon raw honey or sugar
  • 2 teaspoons sriracha
  • salt and pepper
  • chopped green onions  or broccoli sprouts for garnish


  1. Peel eggs and cut in-half lengthwise.
  2.  Scoop all yolks into a bowl and mash with a fork. Add mayonnaise, mustard, and honey (or sugar). Stir to combine or use a mixer. Season to taste with salt and pepper.
  3. Use a spoon or piping bag to fill each half of an egg with mixture. Squirt a dab of sriracha sauce on top of each egg, break bacon up into smaller pieces and put on top of eggs, sprinkle with green onion or sprouts and serve.

Hawaiian Tuna Poke Bowl

This is an easy and great way to have Asian at home. This is so delicious that you are going to want to make it OFTEN!!! YUM!


4 tbsp coconut aminos

1 tbsp sesame oil

½ tbsp sriracha(optional; oruse a chili sauce of your choice)

¾ tsp sea salt

1.75 – 2 lbs raw fish (recommended: salmon and/or tuna), cut into medium-size cubed

1 large cucumber, sliced


1 mango, peeled & diced
2 avocados, peeled/pitted/diced
1 red pepper diced
Sesame seeds and broccoli sprouts for garnish

  1. To make the marinade, combine the coconut aminos, sesame oil, sriracha, and sea salt in a small bowl or jar. Whisk together.
  2. Place the fish into a bowl, then pour marinade over the fish. Stir to evenly coat the fish, then set aside to marinate for at least 30 minutes.
  3. To build poke bowls, lay cucumber slices on the bottom of individual bowls. Add a layer of the marinated fish. Top with diced mango, diced avocado, seaweed salad, and sesame seeds!

Sweet Potato Chicken Nachos

This recipe has all the nutrition and all the FLAVOR! It’s one of my favorites to make and is so delicious with the sweet, salty and spicy elements.
Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids, Plus, they’re fat-free, and relatively low in sodium.
The black bean’s fiber, potassium, folate, vitamin B6, and phytonutrient content, coupled with its lack of cholesterol, all support heart health. The fiber in black beans helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease.
Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta-carotene and  Omega 3 fatty acids.
Cilantro is very low in saturated fat and cholesterol, and the caloric value is nearly nonexistent. It is a good source of dietary fiber, vitamins A, C, E, K, calcium, iron, potassium, and magnesium. Just a ¼ cup of fresh cilantro provides 270 IU of Vitamin A, and 16% of the daily value recommended of Vitamin k.


  1. 2 medium tomatoes, diced and seeded
  2. 2 tbsp fresh cilantro, chopped
  3. 1-2 tbsp lime juice
  4. 2 avocados
  5. 1 tsp cumin powder
  6. 2 tbsp green onions, chopped
  7. 1 can organic spicy black beans
  8. 1 whole organic rotisserie chicken ( or cook your own)
  9. 1-2 jalapenos sliced (optional)
For the sweet potato chips
  1. 3 large sweet potatoes
  2. 3 tbsp melted coconut oil
  3. 1 tsp Himalayan salt


  1. To make the sweet potato chips, preheat the oven to 375 degrees F. Peel the sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss them with coconut oil and salt. Place the chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
  2. While the potato chips are baking, start taking the chicken off the bone and shred it.
  3. warm beans in a saucepan. I like to put my beans in a food processor and then into a saucepan with Cumin to make refried beans. but you can also just as easily warm up the beans and serve them whole.
  4. Add tomato, cilantro, lime juice and green onion (Jalapenos if desired) into a small bowl and mix together.
  5. To assemble the nachos, form a large circle with the sweet potato chips on a platter. Add the shredded chicken into the middle of the circle, and then top with Black beans, avocado, pico and cheese if desired.

Cauliflower Crust Pot Pies ~ Low Carb


For the cauliflower base:

    • 1 medium head cauliflower (4-5 cups cauliflower rice)
    • 1/4 cup shredded parmesan cheese
    • 1 egg
    • pinch of salt and pepper

For the pot pie filling:

  • 1/2 onion, diced
  • 1 1/2 cups pasture raised chicken broth or Vegetable Broth
  • 1/4 cup almond milk, unsweetened
  • 1 cup frozen mixed vegetables
  • 8 oz cooked chicken, diced~ I buy already cooked organic Rotisserie (easier)
  • 1 tbs onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbs cornstarch + 1/4 cup water


  1. Preheat oven to 400 degrees F. add the cauliflower to the bowl of a food processor and pulse until you achieve a rice-like consistency. Transfer cauliflower “rice” to a bowl and microwave for 5 minutes. Set aside and allow cauliflower to cool for approx 10~15 minutes.
  2. Add the cauliflower rice to a cheesecloth and squeeze out as much of the juice from the cauliflower as possible. If you don’t, the bases may end up soggy. (The key here is to really get as much of that juice out as you can. Once you have done one round with the cheesecloth. Repeat with another dry cheesecloth to ensure you have removed a majority of the liquid. I managed to get 1 1/2 cups of cauliflower juice).
  3. Add the dried cauliflower rice to a bowl with the egg, parmesan cheese, salt, and pepper. Using your hands, combine all of the ingredients thoroughly. Spray a large muffin pan or 4 ramekins and gently press the cauliflower mixture to the sides, creating a cauliflower bowl. Bake for 20-25 minutes or until the centers are dry and the edges are golden brown.
  4. While the cauliflower bases are in the oven, in a medium saucepan saute the diced onion in grass fed butter (or cooking spray if preferred) on high heat until slightly tender. Reduce heat to medium and add the chicken broth, almond milk, mixed vegetables, onion powder, salt and black pepper. Stir and cover for approx 5-8 minutes or until frozen vegetables are soft.
  5. Mix the cornstarch with the water to make a slurry and add to the sauce with the cooked chicken. Stir in the cornstarch mixture and increase heat to high and cook until sauce begins to boil. Remove from heat.
  6. Fill each cauliflower base with the pot pie filling and serve!

Healthy Cucumber Sushi Rolls


  • 1 Avocado
  • 1/2 tsp of toasted sesame seeds
  • 1 Clove Garlic
  • 2 teaspoons fresh squeezed Lime Juice
  • 1/2 teaspoon raw honey
  • 3 dashes of low sodium soy sauce or amino acids( or to taste)
  • 1/2 inch of freshly grated ginger
  • sriracha sauce to taste
  • Several Grinds of Pepper
  • 1 Cucumber
  • 1 small package crab meat


  1. Toss all the ingredients (except the cucumber, crab and sesame seeds) into a food processor or blender. Or if you would like to do it by hand, finely mince the garlic aand mash all the ingredients together with a fork until smooth and creamy.
  2. Use a mandoline or potato peeler to cut long thin strips from the cucumber.
  3. Take a cucumber strip and spread a thin coat of the avocado mixture along the length of the cucumber. A little goes a long way! Make sure to get some avocado all the way to the end, so it will stick the roll together. Add crab.
  4. Roll it up! No toothpicks needed. Do the same with the rest of your cucumber strips. Sprinkle with toasted sesame seeds and serve right away.
  5. Cucumber is watery and softens quickly, so if you plan on bringing these to a party, prepare the avocado spread that morning, and store in an air tight container. Bring a whole cucumber and potato peeler and assemble at the party.

Sriracha Honey Cauliflower Bites

This recipe is so good and incredibly easy to make. I have been making large batches of this to take out boating and it’s always a hit. The sauce is also great used in a stir fry. Try it!!!



  • 1 small head of cauliflower, cut into bite sized florets

for the sauce:

  • 6 tbsp raw honey
  • 1 inch fresh ginger ~ grated
  • 6 tbsp water + 2 tsp cornstarch
  • 3 tbsp low sodium soy sauce
  • 1/2 tbsp sriracha sauce


  1. In a small bowl, completely dissolve cornstarch in water and set aside. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Whisk until sauce reaches a simmer again (make sure to stir otherwise the cornstarch will clump up) and cook until sauce thickens (about 2 minutes). Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower or toss cauliflower in sauce. Garnish with fresh chopped scallions if desired.
  • If you make any adjustments to the sauce (i.e. add more soy sauce or other liquids) you may need to also add more cornstarch to thicken the sauce. Remember to dissolve any additional cornstarch in a little water before adding it.
  • You should have enough sauce to drizzle over all the cauliflower but if you want to coat your cauliflower or you used more than a small head of cauliflower, you may want to double the sauce.

Paleo Sweet Potato Fritters


  1. 3 cups grated sweet potato (about 1 large sweet potato)
  2. 4 eggs whisked
  3. 2 tsp. paprika
  4. salt and pepper
  5. 2 tsp butter or ghee


  1. Squeeze out any excess juice from the grated sweet potato and place into a bowl. I like to use cheese cloth.
  2. Add the eggs, paprika, salt and pepper and mix well.
  3. In a cast iron skillet on medium heat melt 2 tsp. butter.
  4. Use a 1/4 cup to scoop out fritter batter, carefully form into a fritter with your hands and place into the skillet.
  5. Cook for 5 minutes, flip, press down with a spatula, then cook for a further 5 minutes.
  6. Continue to do this with all the fritter batter, it will make about 10-12 fritters.
  7. YUM!
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