Breakfast Bowl

This is a quick and easy whole 30 breakfast – just make sure you eat an extra serving of veggie at lunch or dinner. This is quite tasty and would also work well as a pancake.

1 ripe banana, mashed
2 eggs
1/2 apples, chopped
1 tsp cinnamon
2 tbsp almond butter
2 tbsp unsweetened coocnut flakes
Coconut oil or ghee for cooking
2 tbsp almond

Whisk together eggs, banana, apple and cinnamon. 

Heat ghee or oil in a small pan over medium heat, add egg mixture and cook until cook through, either like an omelette or scramble.

Too with coconut flakes and almond butter.

Serves 1.p

Individual Yorkshire Pudding

There is nothing better that bread cooked in meat fat! 

1 c flour
1/2 tsp salt
1 c milk
2 eggs, beaten
6 Tbsp of roast drippings

Preheat oven to 450.

Combine all ingredients, except drippings, whisk until combined – do not over mix. Set hatter aside for 30 minutes at room temp.

Place 1 tsp of drippings in the bottom of a 12 muffin tin. Place in oven to melt and warm fat, about 5 minutes. 

Pour batter into muffin tin. Place in oven and reduce heat to 350, bake until golden brown, about 10 – 15 minutes.

Makes 12 Yorkshire puddings.

Artichoke and Leek Soup

This is one of those creations that comes together when you clean out the freezer. Super simple and tasty.

1 bag of frozen, sliced leekd (1 lb)
2 bags of frozen arithcokes
1 TBSP butter
1 box chicken stock
Parmesean cheese for garnish
Salt and pepper

In a large stock pot over medium heat, add the frozen leeks and artichokes, cook until defrosted and most of the water is absorbed. Stir in the butter and stir to coat, cook for a few minutes until they start to brown. Add stock and cook for 15 minutes. Purée with an immersion blender or let cool and purée in a blender. Season with salt and pepper. Serve with a little parm cheese on top.

Serves 6 – 8.

NYT Vietnamese Tacos


These were inspired by a recipe from the NYT. I forgot to start them in the slow cooker so it was pressure cooker to the rescue. You can also cook in a slow cooker for 5 – 7 hours.

1 tbsp sesame oil
1 medium-size yellow onion, peeled and diced
8 cloves garlic, peeled and minced
2 tbsp fresh ginger, peeled and minced
½ c hoisin sauce
¼ c fish sauce
1 tbsp sriracha sauce
2 lb pork
12 to 16 flour tortillas, warmed

⅓ c rice vinegar
2 tsp grated fresh ginger
1 tbsp sesame oil
2 tbsp peanut oil
1 tsp sriracha sauce, or to taste
1 small green cabbage, cored and sliced thinly
2 medium-size carrots, peeled and sliced into julienne
1 Asian pear, cored and sliced into julienne
½ bunch fresh cilantro, rinsed, dried and roughly chopped

In a pressure cooker on medium sauté, add the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent, stir in the ginger and set aside.

Add the hoisin sauce and the fish sauce to the pot and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste then nestle the pork on top of it. Place the pressure cooker on 12 psi, for 30 minutes. Depending on your pork you may needs to add 10 more. You want the pork to shred easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.

Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, carrots and Asian pear and toss to combine.

Shred the pork with a pair of forks.Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.

Serves 6 – 8

Salmon with Herb Salad and Cucumber Ribbons


Another winner from Patricia Wells. Braised salmon with an Asian inspired dressing served with herds and cucumber ribbons. 

1 lemongrass stalk
¼ c olive oil
2 TBSP rice vinegar
1 TBSP grated fresh ginger
1 TBSP soy sauce

1 large European or hothouse cucumber

1/2 c mint
1/2 c cilantro
1/2 c basil

1 lb of salmon
2 c dry white wine
1 lemon grass stalk

Trim the ends of the lemongrass, remove and discard the outer layers, and mince the pale heart. Place the minced lemongrass in a small jar, add oil, vinegar, sugar, ginger and tamari. Cover and shake to blend. Taste for seasoning.

Peel the cucumber, and use a vegetable peeler or mandoline to slice it lengthwise into thin ribbons. Place the ribbons in a small bowl and drizzle geenrously with the ginger dressing (the complete recipe reserves some dressing for an accompanying herb salad).
Toss to evenly coat the cucumbers with dressing.

In a small bowl combine herbs and toss with some dressing.

In a skillet, bring the wine to a boil over high heat and cook until reduced hy half. Reduce to a simmer, add lemon grass and place fish on top. Cover ans simmmer about 6 minutes until cooked through.

Divide cucumber among plates, top with salad, salmon abd drizzle with a little dressing.

Serves 4.

Derby Pie

This is basically a chocolate chip cookie in a pie crust – genius! Next time I’ll use a smaller pie pan.


1/2 cup butter, melted
1 cup sugar
2 eggs
1 tsp vanilla
2 TBSP Bourbon
1/2 tsp salt
1/2 c flour
1 c chocolate chips
1 c pecans1 frozen pie crust

Mix butter and sugar. Add eggs and vanilla, bourbon and mix well. Add salt and flour, and mix well. Fold in pecans and chips. Pour mixture into pie crust and bake at 325 degrees for 1 hour.

Let cool for 1-2 hours before slicing.

Serves 6-8.

Chicken Shawarma

For the marinade:
1 tsp ground ginger
1 tsp mixed spice
½ tsp turmeric
2 tsp ground cumin
4 tbsp olive oil
juice of 1 lemon
4 cloves garlic, crushed
8 chicken thigh fillets, skin removed

For the onions:
½ small red onion, peeled and very finely sliced
seeds from ½ pomegranate
½ tsp sumac

For the purée:
1 small onion, finely chopped
1 tbsp olive oil
3 cloves garlic, chopped
2 tsp ground cumin
½ tsp ground mixed spice
½ tin chickpeas, drained and rinsed
70ml extra-virgin olive oil
1 tbsp tahini paste
juice of ½ lemon