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Easy Summer Salad infused with Olive Oils from Spain

For those of you who follow along, you know I’m a gal who absolutely loves olive oil. From daily sautéing, to using it in my Magic Elixirs™ like Pistachio Pesto and Garlic Confit, it’s a daily companion in my kitchen. Olive oil has always been a simple go-to and part of what makes my food so delicious. Its overall health benefits are undeniable, and I am not alone in considering Extra Virgin Olive Oil to be the most healthful fat for human consumption.


I especially love Olive Oils from Spain. With more than 200 different types of olives grown in Spain, the variety of flavors, aromas and textures offered in their olive oils can be used in a wide spectrum of ways and dishes. Spain is the #1 producer and exporter and the quality is second to none. I wasn’t surprised to learn that seven out of every ten international awards for excellence go to Extra Virgin Olive Oils from Spain, because you can really taste the difference.

When looking for Olive Oils from Spain in your local store, you’ll find dozens of brands and varieties. You can buy them practically anywhere you shop, and there is no need to look for this exact bottle–just ask your grocer where to find them.

I love the ease of cooking in the summer. With fresh vegetables from the farmers market and outdoor grilling, this recipe is perfect for summer eating. After grilling your steak, let it rest while you assemble the salad with what’s local and in season, then take it over the top by finishing it with my Marinated Onions MAGIC ELIXIRS™and Marinated Onion Oil. There are so many ways to change it up–with a variety beautiful greens, different cheeses, figs, or avocado, the sky’s the limit.


Here’s a tip: I make the Marinated Onions in the morning with my favorite Extra Virgin Olive Oil from Spain. The Marinated Onion Oil is perfect for dressing and enhances the flavor of the food while adding a touch of deliciousness.

This summer I will be sharing all kinds of uses for Olive Oils from Spain so be sure to keep watching the stories on Instagram.

Easy Summer Salad infused with Olive Oils from Spain


  • Steak (use your favorite)
  • Assorted greens
  • Tomatoes
  • Cucumbers
  • Olives
  • Marcona Almonds
  • Marinated Red Onions (recipe below)
  • optional:  artichokes, artichokes hearts, figs, Manchego cheese, peaches

This is more a guide than a recipe. Cook the steak to your liking. Line a gorgeous platter with assorted greens. Then beautifully layer the remaining ingredients around the platter. Top with my Marinated Red Onions and Marinated Red Onion Oil.

Marinated Red Onions MAGIC ELIXIRS™

    • 1 tablespoon dried oregano
  • 1 tablespoon red wine vinegar
  1. Thinly slice the red onion and place in a low bowl.
  2. In a separate bowl, combine the olive oil, dried oregano and red wine vinegar together, stirring well. Pour the mixture over the onions, making sure they are submerged.
  3. Let the onions sit on your countertop at room temperature to marinate for at least an hour. Keeps for two days unrefrigerated.

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Whole30 Skirt Steak with Whole30 Green Goddess MAGIC ELIXIRS (TM) and Vegetables

It’s early fall and the weather is still beautiful so here’s a one-dish celebration platter that’s also great just for dinner. It’s as easy as grilled skirt steak and grilled vegetables. Did you see the Green Goddess dressing from a previous post? Here’s another way to use it.

Whole30 Skirt Steak with Whole30 Green Goddess and Vegetables


Serves 4


  • 2 lbs skirt steak
  • Marinated Red Onions MAGIC ELIXIRS™
  • 1-½  lbs fingerling potatoes
  • 16 baby cherry tomatoes, on the vine
  • 1 lb cucumbers
  • 1 lb sugar snap peas
  • green onions
  • Baby multicolored peppers
  • 1 bag of beautiful baby lettuces or a couple small heads of soft lettuce (or your preferred lettuce)

For the marinade

  • 3 Tbsp coconut oil
  • 5 Tbsp coconut aminos
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp rice vinegar
  • 3 – 5 garlic cloves, pressed
  • 1 tsp kosher salt
  • ½ tsp freshly ground pepper
  • 1 tsp Sumac
  • 3 Tbsp grated ginger (explain, pickup ginger, squeeze juice and discard remains after juicing)

Whole30 Green Goddess Dressing MAGIC ELIXIRS™ Ingredients

  • 3 oil-packed anchovy filets
  • 3 garlic cloves, chopped fine
  • 1 cup Whole30 mayo
  • 2 handfuls basil leaves
  • 4 Tbsp fresh tarragon leaves
  • ¼ cup parsley
  • 3 Tbsp lemon juice
  • 5 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 pinches salt
  1. Blend all the dressing ingredients to combine well. Taste the dressing and add salt, pepper, and more lemon juice for extra tang, if needed.
  2. In a bowl, combine all steak marinade ingredients and stir to combine well. Marinate in a container. Cover and refrigerate overnight, or for at least 2 hours.
  3. Grill 3 minutes a side (for very pink, medium-rare), or more depending on your preference. Remove and let rest.
  4. Roast the vegetables: coat all vegetables with olive oil, then salt and pepper. Roast vegetables, flipping every 3 minutes, or until done. When done, place on a sheet tray also on your grill to continue to cook. Tip: Using a small sheet tray on the grill, so as items become done, you can remove (Or, if potatoes are crisp on the outside, but not cooked on the inside, they can continue to cook.)
  5. Here’s the fun part: Assemble.

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Salmon Breakfast


So many of you asked for an egg-free breakfast, and here’s a favorite. As a food blogger, I’m fortunate to work from home, so I can spend some time making breakfast. Here’s an easy one to put together–while the salmon is cooking, build a bed of greens with toppings like cherry tomatoes, slices of avocado, zucchini and Marinated Onions MAGIC ELIXIRS™, but feel free to use whatever you have in your fridge, what’s local, and what’s in season. Breakfast greens are one of my favorite topics! I love to include greens in every breakfast. Arugula with a bit of my Marinated Onions MAGIC ELIXIRS™, sautéed Chinese greens, Boston lettuce as a side dish. The choices are limitless. On my first Whole30, I realized that if I start my day with a great breakfast like this rather than with a smoothie, I feel satiated, fantastic, and am less likely to have food cravings or make bad choices. And remember, meals are only as good as their ingredients, so salmon success depends on a fresh, excellent filet.

Salmon Breakfast


Serves 1


  1. Grill salmon 4 minutes per side on a well-oiled grill or in a pan on the stove over high heat. Set aside.
  2. Cook zucchini in olive oil over medium heat until brown and soft.
  3. Assemble all ingredients and enjoy!

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Grilled Ribeye

I’m a gal who loves a steak and I am not one bit embarrassed to admit it. I’m happy when grilling, and it’s something I do pretty much 365 days a year. There is nothing that makes me feel more alive than cooking outdoors. My goal is to give you the inspiration and ideas for something new, and the gift to know you can do it so many different ways – no need to be locked into one method. There is a difference between cooking and following a recipe. For example, cooking a steak totally depends on the size of your steak, whether it’s bone-in or not, and how your pan, oven, or grill heats. Ten minutes on my grill can be totally different than ten on yours. Become a friend to your grill and stove and get to know them. Interpret every recipe and adjust for your own grill, stove and kitchen tools.

Grilled Ribeye


Serves 4


  • 2-inch thick bone-in ribeye steaks (or boneless)
  • Kosher salt and pepper
  • Green onions
  • Tomatoes
  • Firm peaches
  • Olive oil
  • Garlic powder
  • Smoked paprika
  1. Pepper the steaks well. Then salt and brush with a little bit of olive oil.
  2. On a clean, oiled, and hot grill, grill steaks covered. For medium rare, 10-12 minutes totalflipping halfway through. For medium, grill 15 minutes, flipping halfway through. Remove, place on a board, and let rest 20 minutes, being sure to save the jus.
  3. Place a sheet tray in the grill. Cut tomatoes in half and oil them. Grill on the tray for 3-5 minutes. Then sprinkle with garlic powder and smoked paprika.
  4. Cut peaches in half and oil them. Grill for about 5 minutes on the grill-grate, flipping halfway (depending on the peach). Make sure peach is still firm.
  5. Grill green onions for about a minute, pulling off when starting to char.
  6. Place the steaks on a platter and surround with tomatoes, peaches and green onions. Serve and enjoy. Delicious!

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Italian Pork Roast with Sumac Frites


I wanted to share my all-time new favorite for best Whole30 celebration eating. Italian Pork Roast with Sumac potatoes and one of my Whole30 MAGIC ELIXIRS™ – a dipping sauce to die for. I’m so excited for you to make this.

Italian Pork Roast with Sumac Frites


Serves 6


  • ½ cup mayo, homemade or your favorite Whole30 compliant
  • ½ cup pistachio pesto MAGIC ELIXIRS™ (recipe below)
  • 2 – 4 Tbsp freshly squeezed lemon juice, to taste
  • 8 lb fresh pork shoulder on the bone (you’ll love the leftovers)
  • Kosher salt
  • Black pepper
  • 16 sprigs thyme
  • 1 Tbsp fresh oregano
  • 4 cloves garlic, peeled and chopped
  • Red potatoes, cut into 3-inch-tall and about ¼ inch thick pieces
  • Sumac
  • Also pictured (watermelon, peaches, carrots and grilled zucchini)

Pistachio Pesto MAGIC ELIXIRS™ Ingredients

  • 1 cup raw pistachios
  • 3 cloves garlic, peeled, put through the press
  • 1 cup fresh basil
  • 1 cup fresh flat leaf parsley
  • ½  - 1 cup olive oil (depending on your desired consistency)
  • 3 Tbsp lemon juice
  • Salt and pepper
    1. Make Pistachio Pesto MAGIC ELIXIRS™ by blending the raw pistachios in a food processor. Next, add pressed garlic, basil and parsley. When all is mixed well, slowly add ½ cup olive oil, or more if desired. Then add lemon juice, salt and pepper, and combine until well mixed. Nirvana.
    2. Preheat oven to 250°F.
    3. Salt and pepper the pork shoulder on all sides and place in baking dish leaving fat side up. Remove thyme and oregano leaves from the sprigs and sprinkle on top of pork.
    4. Cook uncovered in the oven 4 hours. Sprinkle with chopped garlic. Cook 4 more hours. Remove from oven.
    5. Mix Pistachio Pesto MAGIC ELIXIRS™ and mayo together. Add lemon juice and stir well.
    6. Bake potatoes at 350°F for 30 minutes or until done. Sprinkle with sumac.
    7. Build a beautiful platter with your favorite fruits or vegetables. I like to use whatever is local, in-season and colorful.

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Whole30 Meal Prep

I’m a little bit famous in my circle of friends for my refrigerator. It’s a bit like meal prep on steroids. Rather than having lots of boxes of pre-done food for the week, I like to prep some wonderful side dishes, then have some proteins and Whole30 MAGIC ELIXIRS™ that allow me to pull together a spectacular meal in moments. What I have here is my refrigerator. It’s entirely Whole30 with all of my favorites. I talk a lot about Whole30 MAGIC ELIXIRS™ that take your food from ordinary to extraordinary. These are some of my favorites that I always have in my refrigerator:

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Twice Baked Potatoes

Twice baked potatoes! Can you think of anything better? There is nothing better for a family event, a group of kids, or football Sunday than stuffed baked potatoes. This old school favorite is soul food at it’s best and never a disappointment. It’s so fun to change them up and do them your way. You can do some vegetarian with broccoli, or sprinkle sausage on top, add crispy bacon, strips of salami, or garlic powder. The sky is the limit and I would absolutely love to hear your favorite version. Once you bring these back into your kitchen, they will become a family favorite in your home too.

I’m so exited to be an ambassador for Traeger and I love the recipes over at Because I ‘m new to this way of grilling it’s so wonderful to go over there find a great recipe and do your own riff on it.


Twice Baked Potatoes

  • 8 Russet potatoes
  • 1-1/2 to 2 cups hot milk
  • 12 tbsp melted butter
  • 2 tbsp chives, diced
  • 6 strips cooked bacon, chopped
  • Kosher Salt
  • Fresh Black Pepper
  • 2 cups cheddar cheese, shredded
  1. Start the Traeger grill on smoke with the lid open, about 5 minutes. Then close the lid and set the temperature to 400 F. Wait 15 minutes for the grill top pre-heat.
  2. Clean the potatoes and let dry. Then poke the potatoes with a fork.
  3. Place the potatoes on the grill and bake for about 1 hr and 15 minutes, or until the potatoes are cooked through.
  4. Transfer the potatoes to a rimmed baking sheet and let the potatoes cool slightly for 5 to 10 minutes. Turn grill down to 375 degrees F.
  5. Cut the potatoes in half lengthwise, scoop the potato flesh into a bowl, leaving about a 1/4-inch shell.
  6. Using a masher, mash the potato while slowly adding the hot milk and melted butter. Once mixed together, whip the potatoes until fluffy and smooth. Stir in salt and pepper.
  7. Fill the potato skins with the whipped potato filling. Top each potato with cheese and bacon.
  8. Place back on the grill and cook for 20 minutes at 375 F, or until golden brown and cheese is melted.
  9. Remove from grill and top with more bacon and chives. Enjoy!

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Mediterranean Pork Roast

Here’s a wonderful no fail dinner. So easy, totally delicious, wonderful for company and the best leftovers you are ever going to have. It’s one of those kind of things when I think about it, my mouth starts to salivate. The trick is to start with a pork loin with the fat cap on it. If you ask your butcher, he or she will help you with that. It’s really fun to make a custom spice mixture. I love all of the reds, like Sumac, Aleppo Pepper, and smoked Paprika to name a few. Here, to kick it up a notch I added Coriander.

Mediterranean Pork Roast

This recipe originated from Traeger Grills recipe “BBQ Ancho-Rubbed Pork Loin”, but I’ve changed it up and made it my own with some Mediterranean spices.

  • 1 3 LB pork loin with fat cap
  • 1/2 cup ancho chile powder
  • 2 Tbsp mustard powder
  • 2 Tbsp coriander
  • 3 Tbsp dried oregano
  • 1 Tbsp Sumac
  • 1 Tbsp Aleppo pepper
  • 1 Tbsp salt
  • 1 Tbsp ground black pepper
  • 1 tsp chile de Arbol
  1. Stir all the rub ingredients together in a bowl to combine well.
  2. Place the pork loin on plastic wrap and rub the mixture all over to season the pork throughly. Wrap the plastic around the loin and marinate for at least an hour, or overnight.
  3.  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 F and preheat 10-15 minutes with the lid closed.
  4. Place the pork loin in the grill and cook 30-35 minutes.
  5. Remove and let rest 15-20 minutes.
  6. Slice and Serve.

Posted on 9 Comments

Peach and Cloudberry Crunchies

I’m delighted to be sponsored by my friends and partner, Icelandic Provisions. So many of you are asking questions about what Skyr is. Think of Skyr as a cousin to yogurt, but more delicious, more healthful, with less sugar, more protein and a taste and texture that is amazing. Although there are different brands that say they are from Iceland, this comes from ancient heirloom cultures. France has Champagne – Iceland has Skyr. As a food blogger I am sent products every single day, but this is a product that I’ve chosen to be dedicated to and I’m excited about it! I talk a lot about magic elixirs and this is definitely one. It turns food from ordinary to extraordinary–like my Welcome Home Salad and my Green Goddess Dressing.


Peaches! How delicious are these? The combination of peaches and Cloudberry in this Skyr flavor is perfectly sweet with an earthy nuttiness. The outcome is a winner! Keep the heat out of the kitchen and grill some beautiful peaches. Top with peach with Cloudberry Skyr and my cookie crumbles. You will absolutely love it. The only thing I have to say – after your second serving, you might want to ask family members to hide it!


Peach and Cloudberry Crunchies


serves 6

  • 4 peaches, halved (make sure they’re firm, but ripe)
  • Olive oil
  • 2 containers Icelandic Provisions Peach with Cloudberry Skyr
  • 1 cup (2 sticks) butter
  • 2¼ cups light brown sugar, packed
  •  2¼ cups rolled oats
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 2 teaspoon crushed pink peppercorns

1. Preheat oven to 350º F. Line baking sheets with parchment paper or silicon baking mats.

2. Heat butter and brown sugar in a 2-quart saucepan over medium heat, stirring frequently with a wooden or silicon spoon, until butter has melted and mixture is smooth. Remove from heat.

3. Stir in oats, flour, salt, vanilla, and crushed pink peppercorns.

4. Let cool for a couple of minutes (so that the egg doesn’t cook. Then add egg and stir to combine well.

5. Drop cookie batter by the teaspoon onto prepared baking sheets, leaving about 2 inches between each cookie to allow them to spread.

6. Bake for 5 -7 minutes, watching closely to prevent them from over-baking. The cookies should be golden brown.

7. Allow to cool on the cookie sheet for 30 seconds and remove onto racks. Before they completely cool and harden, crumble the cookies.

8. Cut peaches in half. Brush with olive oil. Grill on a hot grill, until soft and glistening, but sill totally intact, about 3 minutes a side.

9. Place grilled peaches down on a gorgeous plate, add a large handful of the crumbled cookies and a couple dollops of the Skyr. Serve and Enjoy!

If you are gluten-free, enjoy this with gluten-free granola. My Favorite is Udi’s.


Posted on 5 Comments

Blue Moose Hummus Crispy Chicken Plate

I’m delighted to be sponsored by Blue Moose of Boulder, and this month I’m focused on summer weeknight eating. Inspiration for this dish came from Mediterranean flavors and farmer’s market seasonal produce. Blue Moose is my favorite go-to natural hummus primarily because it’s absolutely delicious. Of course, I also love that it’s hand-crafted, cold-pressed and small-batched, and beyond that, it’s officially non-GMO certified.


The height of summer is all about quick, cool eating, and what’s more perfect than a smear of fabulous hummus topped with bites of crisp summer produce celebrating the goodness of the season, greens, and my grilled chicken crispies? Finish your platter with my Marinated Onions MAGIC ELIXIRS™ and a drizzle of the marinated olive oil that is a treasure unto itself.


This dish is perfect for a weeknight dinner after the gym or a long bike ride. Marinate the chicken strips either overnight or the morning of–so great for busy folks. Have it ready and in the fridge. Pick up your favorite height of summer produce at the local market. Get your grill oiled and clean in advance, and grill the marinated strips three minutes a side.


Blue Moose Hummus Crispy Chicken Plate

nocrumbsleft Logo header

Serves 4


  • green onions or chives, thinly sliced
  • 2 chicken breasts, boneless and skinless
  • 4 Tbsp olive oil
  • 2 Tbsp dried oregano
  • 4 cloves of garlic, crushed
  • Juice and zest of one lemon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 container Blue Moose of Boulder Hummus (I used garlic, but use your favorite)
  • Marinated Onions MAGIC ELIXIRS™ – click here for the recipe
  • cucumbers, thinly sliced
  • baby arugula
  • Mediterranean olives

Tip – If you have the time, freeze the chicken for an hour–makes it easier to cut. Place chicken breast down flat.

1. Remove chicken from the freezer. Cut chicken breast lengthwise, down its longest points, into flat strips about the width of your finger, at a slight angle.

2. Make the marinade: Zest the lemon, then juice the lemon. In a bowl, stir together olive oil, oregano, the zest and juice of the lemon and garlic. Set aside.

3. Place chicken into a container. Salt and pepper thoroughly. Pour half the marinade over the chicken, flip, and pour the other half over. Marinate overnight or for a couple hours.

4. Make the Marinated Onions MAGIC ELIXIRS™ – recipe here

4. Remove chicken from refrigerator.

5. Make sure your grill is clean, oiled and hot. Grill chicken for 2-3 minutes a side. (This can be done a day ahead for ease of weeknight eating.)

6. Here’s the fun part: assembly. Spread some Blue Moose of Boulder Hummus on a platter and spread it out. Then arrange some chicken strips. In sections, add arugula. Then sprinkle cucumbers, tomatoes, and tuck in Nicoise olives. Cover with Marinated Onions MAGIC ELIXIRS™, drizzle a circle of the olive oil from the onions, and garnish with green onions or chives. Serve.


Make it Vegan and leave out the chicken.
Posted on 16 Comments

Sizzling Curry Shrimp

The feedback I receive from you, and the stories you tell about getting into the kitchen to cook real food, make me as happy as I seem to make you. Don’t you just love a good collaboration?


I’ve had the greatest time in the kitchen this week with Entube developing weeknight eating. You know how I love a magic elixir? This Indian curry chili paste is just that! A squirt elevates any dish from ordinary to extraordinary. It’s so easy I am tempted to feel guilty about it–but then again, this paste is their superpower!

If tomato, shrimp, curry, garlic and lemon sound like a fabulous combination, I can say that you’re absolutely right. I flipped my sizzling shrimp recipe on its head, and the result is fabulous. It’s an absolute must-do, perfect for summer, and it happens to be Whole30, Paleo, and gluten-free. Key to my cooking is: how do I feel when and after I eat it? This paste is tasty, healthful, and loaded with Vitamin C. It’s spectacular to add to a salad dressing, on top of eggs, or in a soup. It’s that little something extra that lends a luscious dimension, and it’s particularly fabulous for people who want to get into the kitchen and cook real food–and be crazy about the results.

Order Entube here.




Sizzling Curry Shrimp



  • 2 lbs shrimp, deveined, but leave shells on*
  • Arugula

Marinade Ingredients

  • 4 cloves garlic, slivered
  • Zest of 1/2 lemon (TIP: zest your lemon before squeezing it!)
  • Juice of 1 lemon
  • 1 tsp salt
  • Freshly ground black pepper
  • 1 tsp red pepper flakes
  • ½ cup olive oil
  • 1 tsp Entube Indian Curry Chili Paste

Clarified Butter Sauce Ingredients

  • 1/2 cup clarified butter (or regular butter for non-Paleo/Whole30)
  • 2 cloves garlic, slivered
  • 1 pint Sungold cherry tomatoes
  • 2 Tbsp your favorite hot sauce
  • 1 tsp Entube Indian Curry Chili Paste

1. Marinate the shrimp for 20 minutes in a mixture of olive oil, salt, pepper, red pepper flakes, lemon zest, lemon juice, garlic and curry paste.

2. Make sure your grill is clean and nicely oiled. While it’s getting hot and before you start to grill the shrimp, mix the clarified butter, hot sauce and 1 squirt (about 1 tsp) of Entube Indian Curry Chili Paste together in a bowl and whisk to combine. Set aside.

3. Place a cast iron pan on one side of the grill to get it hot. Grill your shrimp in a single layer for about 3 minutes a side. While the shrimp are cooking, heat up the clarified butter mixture in the cast iron pan and once bubbly, add the Sungold tomatoes and stir.

4. When the shrimp are done, add them to the cast iron pan and toss in the butter mixture, coating evenly. If you can’t fit all the shrimp on the grill, split into 2 batches.

5. Serve on a gorgeous platter over a bed of arugula.

*I’m not going to lie. This can be a little tricky. But take your time deveining the shrimp just partway, leaving the shell intact, because the flavor is noticeably enhanced. You will thank me. If you find that it’s not worth the effort, I want to hear from you, too. Anyway: it takes a few attempts, but once you get the hang of it, you’re golden.



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Italian Pulled Pork with Blue Moose Creamy Basil Hummus

Don’t you just love the kick-off Memorial Day gives to summer? The expectant feeling that summer is just beginning is accompanied by thoughts of weekend celebrations, spending time with friends, and long summer evenings.

I love a celebration salad: an exquisite one-dish platter loaded with most everything you need for a party. Working with emerging businesses that are as excited about what they’re doing as I am is such a thrill! That’s why I love working with Blue Moose of Boulder–not to mention, I love their products. The taste tells you everything you need to know.  It’s a collaboration made in heaven for me. I’m crazy about their hand-crafted, small batch hummus. My daughter’s absolute favorite is the Green Chile. My son’s favorite is the Garlic Hummus, and I love the 2017 SOFI Award winning Basil Pesto.


We created the perfect marriage of basil pesto and hummus for a creamy basil pesto hummus, which is the ideal accompaniment for this do-ahead menu. When I think “summer holiday,” of course grilling is my first thought. Here I have changed it up a bit with a NoCrumbsLeft™ favorite, pork shoulder, and we’ve amped it up with extra herbs and garlic. (Use fresh, not smoked!) It was done a day ahead, then reheated in the morning to create an antipasti platter featuring the goodness of the season. Substitute whatever is local and in season for you. I used raw radishes, sweet baby tomatoes, mini multicolored sweet peppers, and grilled zucchini planks and carrots, which are a delicious combination. I then added some cubed watermelon, grapes, and toasted, thinly sliced baguettes. Delicious!

Italian Pulled Pork with Blue Moose Creamy Basil Hummus



1. Preheat oven to 250.

2. Salt and pepper the pork shoulder on all sides and place in baking dish leaving fat side up. Remove thyme and oregano leaves from the sprigs and sprinkle on top of pork.

3. Cook uncovered in the oven 4 hours. Sprinkle with chopped garlic. Cook 4 more hours.

4. Remove and let cool. Refrigerate overnight. Reheat the next day before serving.

5. Mix 1 container Blue Moose Garlic Hummus or Blue Moose Original Hummus with 1 container Blue Moose Basil Pesto. Add lemon juice and stir well.

5. Build a beautiful platter with your favorite summer fruits or vegetables. I like to use whatever is local, in-season and colorful. Suggestions below.


Posted on 7 Comments

Green Goddess Inspiration

Icelandic Provisions Skyr, pronounced “skier,” is a magic elixir. It comes from Iceland and its heirloom cultures give it a unique taste and rich texture. To give you a perfect analogy, Skyr is to Iceland as Champagne is to France. What it means for us is a clean, healthful, amazing product that adds a dimension to food that takes a dish from ordinary to extraordinary. And it also happens to be healthful, loaded with protein, and mindful about sugar.


One of the really fun things about being a blogger is creating things that you think are truly delicious…and then eating them. Although there are so many wonderful flavors–like Cloudberries!–the truth for me as a purist is that my favorite is the plain. It’s the perfect springboard for an amazing Green Goddess dressing.

As most of you know I am The Salad Queen. I’m always looking for ways to create additions that are fresh and feel different and new. What I love about this salad is you can be terribly dignified and pour the Skyr dressing over it, or do as we do, making everything an easy size to pick up and dip, caveman style. By the way, consider doubling it. We tripled it and it was gone in 24 hours. One of the great things about the texture of Skyr is that it gives your dressing some weight, so it’s great on a sandwich or as a dip.


Have you ever made a Green Goddess dressing? It’s an absolute must do. The reality is, it’s so easy. It’s a creamy herbed garlic dressing that you will want to eat by the spoonful directly from the bowl.

I’m a gal who likes to grill 365 days a year, but when the weather is warm and you are able to grill, it’s certainly lovely to bring the heat out of the kitchen. Most of this can be prepped in advance. The evening before, make your dressing so it can set overnight, and marinate your skirt steak. Because skirt steak has different thicknesses, it’s nice to lay out the steak and cut it into 4-5 inch pieces lengthwise before you marinate. This makes it easy to grill, and after it rests, you can cut against the grain to have pieces for easy dipping and eating.


Green Goddess Inspiration


Serves 8


  • 2 lbs skirt steak
  • nocrumbsleft™ Marinated Onions MAGIC ELIXIRS™(marinate these a half day ahead and leave on your counter)
  • 1-1/2 lbs fingerling potatoes
  • 16 baby cherry tomatoes, on the vine
  • 1 lb sweet baby peppers
  • 1 lb sugarsnap peas
  • 1 bag of beautiful baby lettuces or a couple small heads of soft lettuce (or any kind you like)

For the dressing: (CLICK HERE for the Whole30 Version) 

  • 3 oil-packed anchovy fillets
  • 3 garlic cloves, chopped fine
  • 1 cup plain Icelandic Provisions Skyr (about 1-1/2 containers)
  • 1 cup mayonnaise (can use homemade Whole30 mayo)
  • 2 handfuls basil leaves
  • 2 Tbsp tarragon leaves (or more to taste)
  • 1/4 cup parsley
  • 3 Tbsp lemon juice
  • 3 Tbsp olive oil
  • 2 pinches salt (more to taste)

For the steak marinade:


Make the dressing (best if done a day ahead)

  1.  Place all dressing ingredients in a food processor and blitz until well combined and smooth.
  2. Taste the dressing and add salt, pepper, and/or more lemon juice for extra tang if needed.
  3. Place in an airtight container or mason jar and refrigerate overnight, or for at least 2 hours.

Marinate the steak (can be done a day ahead)

  1. In a bowl, combine all marinade ingredients and stir to combine well.
  2. Lay out your steak lengthwise and cut into 4-5 inch pieces.
  3. Place the steak pieces in a container and spoon marinade over the steak. I use my hands to rub the marinade into the steak, being sure to cover all sides thoroughly.
  4. Cover and refrigerate overnight, or for at least 2 hours.


  1. Heat your grill.
  2. Remove the steak from the refrigerator and wipe off the excess marinade off gently with a paper towel. Then brush the outside of the meat lightly with olive oil on all sides.
  3. Grill for 3 minutes a side (for very pink, medium-rare), or more depending on your preference. Remove and let rest.
  4. Roast the vegetables: first thoroughly coat all vegetables with olive oil, salt and pepper. On a clean, hot grill, roast everything, flipping every 3 minutes, until done. Once done, or as brown as you like, place on a sheet tray also on your grill to continue to cook. Technique: When grilling, it’s nice to have a small sheet tray on the grill, so that as things become done, you can move them to the sheet tray. Or, if potatoes are crisp on the outside, but not cooked on the inside, they can continue to cook on the sheet tray.
  5. Here’s the fun part: Place the lettuce on a beautiful platter. Then pour the Green Goddess Dressing into a bowl and place on the platter as a center piece. Using all remaining ingredients, create a flower, being sure to alternate colors. It’s an art project!

Note: There is a difference between cooking and following a recipe. I love to cook seasonally, so feel free to change it up and use what is local and in season in your area. For example, switch out the snap peas for green beans, the fingerling potatoes for sweet potatoes, and if your tomatoes are at the peak of season, just serve fresh.


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Crispy Passport Chicken

Instagram is an amazing and inspiring resource for everyday eating.  I love following my friend @Emma_Lately, who lives across the pond and creates delightful Paleo-ish dishes. I saw this one on her page and have made it my own. You can also find it on the Whole30 Feed that I curate at The Feed Feed.

I’m a gal who loves to marinate, and this is a super simple recipe with ingredients you will already have in your kitchen. Rather than adding sugar and ingredients I can’t pronounce, I like to marinate with items that naturally bring out the goodness, and are also good for you. Part of the trick is getting a plump chicken breast and cutting with a sharp knife to wind up with skinny pieces that crisp up and have a lovely crunchy edge–although if you don’t have the sharp knife, marinate the breasts as is.  I marinate a day ahead to infuse the chicken with flavor. I love quick and easy dinners!

Crispy Passport Chicken


  • 3 organic chicken breasts


  • 4 Tbsp olive oil
  • 3 Tbsp dried oregano
  • 5 cloves of garlic, crushed
  • Juice and zest of one lemon
  • 1 tsp salt
  • 1 tsp ground black pepper
  • Your favorite greens

1. Mix the marinade ingredients together with stick blender, or shake well in a Mason jar.

2. This next step is tricky because you are going to use a sharp knife to cut the chicken breasts lengthwise, so be careful and watch the VIDEO above first. For ease of cutting, freeze the chicken breasts for about an hour or two until they’re just partially frozen. Cut the breasts into strips, by laying them flat on a board, and covering most of the breast with one hand. Then slowly cut the breast lengthwise. Then cut again, so you end up with 3 thin slices.

3. Place the chicken breast slices into a container. Salt and pepper the chicken throughly. Pour half the marinade over the chicken, flip, and pour the other half over. Marinate overnight.

4. Preheat grill and oil it a bit. Remove chicken from refrigerator. Grill the chicken slices for 2-3 minutes a side. Serve on your favorite greens.


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Chicken Kabobs with Spicy Almond Sauce MAGIC ELIXIRS (TM) and Cauliflower Rice

Chicken Kabobs with Spicy Almond Sauce and Cauliflower Rice



  • 2 lbs. boneless and skinless chicken thighs (recently changed from skin-on)
  • Olive oil
  • Kosher salt

For the Marinade:

  • 1/2 cup coconut milk
  • 2 Tbsp olive oil
  • 2 Tbsp Thai red curry paste
  • 2 Tbsp cilantro, chopped
  • 2 Tbsp coconut aminos
  • 2 cloves garlic, minced
  • 2 Tbsp lime juice, freshly squeezed

For the Spicy Almond Sauce MAGIC ELIXIRS™:

  • 3 Tbsp almond butter
  • 2 Tbsp coconut aminos
  • 2 Tbsp rice vinegar
  • 1-2 Tbsp your favorite hot sauce, or more if you prefer more heat
  • 1 Tbsp toasted sesame oil
  • 1/2 cup unsweetened coconut milk
  • 1 red Anaheim or Fresno pepper, seeds removed, chopped fine
  • 2 cloves garlic, minced
  • 2 Tbsp chopped ginger
  • 1 green onion, thinly sliced

For the Cauliflower Rice:

  • 1 large head of cauliflower
  • 2 Tbsp coconut oil
  • 1/4 cup broth (I prefer chicken, but use any broth you like)
  • Kosher salt and freshly ground black pepper, to taste

Make the cauliflower rice by shredding the cauliflower into rice-size pieces in a food processor. Over medium high heat, heat up the coconut oil in a saucepan. Add the shredded cauliflower to the pan and cook for 10 seconds, stirring continuously. While continuing to stir, add the broth and stir to combine. Cover and cook for 5-7 minutes. Remove cover, sprinkle with salt and pepper, stir, and cook for 5 more minutes, stirring occassionally until finished (so the rice doesn’t stick to the pan).

Make marinade by blending all the marinade ingredients in a food processor.

Chicken thighs are irregular, so they won’t cut perfectly, but I try to cut them into the best strips possible – think sauté. Place in a container with the marinade and refrigerate overnight.

Make the sauce by blending ingredients in a food processor. Set aside.

Take the chicken out of the refrigerator and remove from the marinade. Dab the pieces with a paper towel to remove excess marinade, but don’t go crazy. Sprinkle with salt. Thread each piece one by one onto skewers. Then brush the chicken skewers with a bit of olive oil, making sure all sides of the chicken are evenly covered.

Turn on grill and get it hot. Place the skewers on the grill and cook for 4-5 minutes. Flip and grill for 4-5 more minutes. If they’re not done, turn down the grill to low and let them cook for a few more minutes. Remove and serve with the lovely spicy almond sauce and cauliflower rice.

 I adore cauliflower fried rice, so I always make a double batch to use the next day. Chop up your favorites for fried rice. I like yellow pepper, red pepper, and green peppers, shallots, garlic, onion – I use whatever I have on hand. You can use anything you have handy in the fridge from a different day, or any bits of lusciousness that will add a nice element to the dish. Get your pan hot and add a couple tablespoons of oil. Fry the raw vegetables until translucent and get them crispy. Then I add the cauliflower rice and cook it on high. Try to get it nice and brown with crispy edges. You want it crispy, but not burned, so watch it closely and move it around as necessary. Then add a couple tablespoons of coconut aminos, a tablespoon of toasted sesame oil, salt and pepper, and red pepper flakes. Feel free to add more of each if you prefer. 

I love to make this recipe while on Whole30 – it is so satisfying (and the leftovers are great!)  It’s easy to make this recipe Whole30 compliant with compliant almond butter (homemade is great!) and your favorite hot sauce).


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Chipotle Elote

Nothing says summer quite like corn does. Here is a family favorite from my kitchen to yours that’s so delicious I could eat it every night during summer.

This grilled dish is perfect for hot days when you want to keep the heat out of the kitchen. You may have seen Elote Corn before, but if you’ve never made it, I promise you it’s something you are going to want to serve again and again.

Simply Organic

It’s perfect with a flank steak for summer entertaining, and the combination of Simply Organic’s chipotle powder, red pepper flakes and garlic powder will thrill your favorite eaters. Wait till you see the look on your guests’ faces when you bring out a platter of this updated Mexican dish.

Sponsored by The FeedFeed & Simply Organic.

Chipotle Elote




Gently peel corn husks back without removing completely, so that all the corn is exposed and the husks remain on the corn. Taking your time, peel all the silk strings off of the cob. After removing all the strings, pull the husks back up, so that the corn is not exposed.

In a large pot or container, immerse the corn in cold water and soak for at least 30 minutes, but longer if you like.

Heat your grill to medium-high (375F – 400F). Brush the grill grate with oil.

Combine the red chipotle powder, red pepper flakes, and garlic powder. If you are able to, grind the red pepper a little before combining. This is a spicy mixture, so keep that in mind before using.

Remove the corn from the water and gently shake off any excess. No need to towel dry. Make sure the husks are intact and place the corn on the grill for about 15 minutes, turning every five minutes, until they’re cooked through and slightly charred to your liking (or not at all).

Set up your station with a platter, your melted butter, lime crema, a pastry brush, spice mixture, Malden salt, Manchego cheese and something to grate your cheese with.  Have this all ready – the moment the corn comes off the grill you want to work quickly.

Remove the corn from the grill. (If you have an extra set of hands, this is the time to enlist them.) Working quickly, pull the husks down and tie them back with a piece of the husk, or a piece of string. Holding the cob by the tied-back husks, brush with butter, followed by lime crema, making sure to completely coat the cob, then sprinkle with the spicy herb mixture and place each cob on the platter as it’s done.  Finish them off with Manchego cheese shavings and a sprinkle of Maldon salt. Serve with extra lime crema, cilantro, and lime wedges for guests to squeeze over.

Lime Crema

  • 1 cup of Mexican crema (if you can’t find this, use mayonnaise)
  • 1 lime
  • 1 clove of garlic, pressed

Place all ingredients in a bowl and stir to combine well. 


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Lemon Garlic Marinade

Lemon Garlic Marinade



  • 20 garlic cloves peeled
  • 2-1/4 cups extra-virgin olive oil
  • Kosher salt
  • Black pepper
  • 1-1/2 cups fresh lemon juice
  • 2 Tbsp. dried oregano
  • 3 lbs flank steak

In a saucepan over low heat, cook the garlic and 1-1/2 cups of the olive oil until garlic is tender and golden brown, about 35-40 minutes. Strain the garlic and reserve the oil for another use.

In a small bowl, make a paste by mashing the garlic along with 1-1/2 tablespoons salt and 1-1/2 tablespoons black pepper and rub the paste all over the flank steaks. Then whisk the lemon juice, oregano, and the remaining olive oil together and pour over the steak. Let marinate for at least 1 hour.

Turn on your grill. Once the grill is hot, grill the steaks to your liking, depending on how thick it is and what temperature you prefer. Typically, I find 3 minutes a side is perfect.



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Skirt Steak Marinade

This is a great start to a spectacular weeknight dinner. With a combination of lime juice, garlic, grated fresh turmeric, ginger, smoked paprika, chopped cilantro, a squeeze of an orange and olive oil, how can you go wrong? Not only is this a delicious and healthy marinade that’s great with skirt steak, but it’s equally fantastic with chicken.

This is just a template and can be changed and made into your own version. For example, if you don’t like cilantro, leave it out. You could add freshly chopped parsley, basil or your favorite herb instead. Cooking is about getting in the kitchen and experimenting and not feeling like you have to live by anyone’s set of rules. Try it out and I’d love to hear about your version.

Skirt Steak Marinade



  • 1/3 cup olive oil
  • juice of 2 limes
  • juice from 1/2 an orange (optional)
  • 2 Tbsp smoked paprika
  • 3-inch piece of fresh ginger
  • a couple pieces fresh turmeric
  • Kosher salt
  • Chopped cilantro
  • Six cloves garlic, peeled and sliced
  • Aleppo pepper

Make the marinade by mixing olive oil, lime juice and orange juice. Then add paprika, stirring till dissolved. Shred and squeeze ginger and turmeric by hand, discard pulp, and add juice to marinade.

Salt beef thoroughly on both sides. Place snugly in container with half the marinade, then flip and add the remainder of the marinade. Sprinkle with cilantro, garlic and Aleppo pepper and toss again, making sure the meat is covered completely with marinade. Refrigerate covered overnight (but if you have only an hour or two, that’s fine too!).

When you get ready for dinner, pull it out and grill.