Adventures in Sane Living

breathing room
read more
Winter Curry Pie
read more
read more

March 14, 2017
Creamy Creamless Cream of Mushroom Soup
As I continue my journey into not feeling like crap, I’ve been amazed at how the “can’t haves” have transformed into a stunningly deep relationship with food. I’ll write more on this later, but this soup is truly soul filling. It takes about a half hour to make and serves 8 – 10 depending on serving size. Creamless Cream of Mushroom Soup 16oz sliced brown mushrooms 8-12oz specialty mushroom (shiitake, portobello, porchini, oyster) 6oz small, thin mushrooms (like enoki or chanterelle, thinly sliced) 6c chicken or vegetable stock (homemade is best) 1c cashews bacon grease* 1T white wine vinegar** 1t […]
creative routines
The creative routines of history's most prolific creative minds... What's yours?
July 12, 2016
how successful is your brain?
As most entrepreneurs know, when it comes to being successful, a lot of it is determined by your mindset. Through hardships, daunting challenges, and failure, keeping the right mindset will always overcome that point where you just quit. This is the point that Stanford psychologist Carol Dweck makes from her studies on the different mindsets of people facing challenges- check it out.
Paleo/Whole 30 Winter Curry Pie
I mean, is ‘fat’ really the worst thing a human being can be? Is ‘fat’ worse than ‘vindictive’, ‘jealous’, ‘shallow’, ‘vain’, ‘boring’ or ‘cruel’?
JK Rawling
July 12, 2016
chicken cacciatore over cauliflower puree
Cacciatore literally translates to “hunter” which puts it in the category of my favorite kinds of foods – hunter/gather slow foods. The true beauty of these kinds of foods is their delightful lack of pretension. In a modern context this means that you can forage in your own cabinets for the ingredients and as long as you’ve paid attention to their quality; you’re golden. For me, this means digging into the preserves I’ve saved up from last summer and scouring markets for wild mushrooms and having a great pasture raised chicken. The rest is the simplest of techniques, browning a […]
March 24, 2015
creamy cauliflower + cauliflower soup
Main Bits 2 heads of cauliflower 3c vegetable broth 1c cashew cream 3T bacon grease (or other fat, I think bacon grease gives the soup a nice earthy flavor) 1t apple cider vinegar 1t mustard powder 1t onion powder salt & pepper to taste Garnish Possibilities bacon, crumbled roasted cashews green onion stems, chopped chives, chopped rice seasoning, like Shiso Fumi Furikake flake salt pepper Preheat oven to 450°f;. Break down half of one of the heads of cauliflower into small florets. Toss on a baking sheet and roast for 10 – 15 minutes, or until browed. Meanwhile, break down […]
There are many atoms…
January 5, 2017
get figgy wings
This post is more about the sauce (or paste) than the wings. It’s delish and far more versatile than one might think. The basic recipe gives measurements for what I’ll call the “starter paste” rubbed on chicken wings that we’re cooked with naught but salt. From that point, more liquid can be added for a sauce to go with chicken or a vegetable marinade. It can be cooked in broth and/or bacon fat which brings out a deeper flavor profile, that goes great with darker meats or spread over sweet potato or other vegetable. Or you can omit the coconut […]
May 9, 2015
paleo meatballs w/ get figgy sauce
1.5 lb ground beef 1c ground pork rinds 1 egg + 2 yolks 1/4c brewers yeast 1 onion, coarsely chopped 2T bacon fat 2 cloves garlic, minced 2T basil leaves, chiffonaded 1t thyme leaves, dried or fresh 1/2t black pepper salt to taste Preheat oven to 350°f;. Line two cookie sheets with parchment paper. In a large bowl mix together all ingredients. In a small pan, test cook a portion of the mixture and test the seasonings. If you think it needs more of anything add it. Roll meat into large(ish) balls and place on cookie sheets. Get Figgy Sauce […]
March 14, 2017
Ceviche
!t’s summer. It’s hot out. You don’t want to cook. You don’t want fuss. You want ceviche. It’s bright, fresh and cool. This Central and South American costal dish is the perfect summer dish. It’s fresh seafood marinaded in acidic liquids – generally limes or lemons – in which the citric acid causes the seafood proteins become denatured. Once this process is completed you mix in the contrasting flavors in the form of red onion, chili peppers, avocado, cilantro, olives, tomato, orange juice, tequilla, sweet corn, grapefruit – you can find a tradition for any of these ingredients. Sometimes olive […]
April 5, 2015
whole 30 bbq
The tradition of BBQ is long and much argued about, all I know is that I really miss(ed) it. This is a take on a Kansas City sweet sauce, which most of the time, is filled with molasses, honey or corn syrup and served on beef ribs. This one starts with apples, apple juice, caramelized onions and pork. While it doesn’t have the sticky sweetness or depth that molasses gives to a sauce, it does have a lot of flavor and scratches the BBQ itch if you have one. If you can eat honey, it could use some honey. Also, […]
March 15, 2017
lobsta love (with mango sauce)
This super quick, super simple meal can be prepared in about 10 minutes. Serve with gingery cucumber mango salad. 4 x 4 oz lobster tails (thawed, assuming it needs to be and assuming you’re going to serve 4 people) 1/2 mango 2T coconut milk 1/2t vanilla vinegar pinch of salt Put lobster tails in a pan and fill pan with water until lobsters are just covered. Remove lobsters. Add salt. Bring water to a boil. Prepare bowl of cold water. While water is coming to a boil, cut mango cubes out of the mango half. Put mango cubes into blender […]
People who love to eat are always the best people.
Julia Childs
May 5, 2015
orange cashew butter beef & broc
The magic of this dish is the sauce. My acupuncturist told me that I need to eat iron sources with foods heavy in vitamin c to help with absorption – which made me think all the way back to when I started focusing on learning on how to be a good cook. There was this dish that I didn’t know how to save, it was some sort of “thai” peanut orange chicken concoction that really wasn’t great, but I always knew it could be. With this version, the orange is a bright note offsetting the earthiness of garlic and fish […]
March 14, 2017
Carrot Salad
Don’t know why but I had this going through my head for weeks before finally making it – well worth the wait. It’s a really light dressing, if you want it thicker add in more mayo. Dressing 1/4 c olive oil mayo 2T orange juice 1 1/2 t vanilla vinegar (stick a vanilla bean in some white balsamic vinegar for a month or so) 1/2t mustard 3 drops orange extract salt Salad 8 carrots, peeled and grated 2 handfuls of mixed baby greens 1/2c red onion, coarsely chopped 1/4c pecans 1/3c dehydrated apples 2-4T cilantro, chopped (could also use fennel […]
July 12, 2016
gluten free brownie in chambourd strawberry sauce with golden raisins
While gluten and wheat sensitivities are controversial. There’s piles of articles amassing that claim that gluten and/or wheat are guilty of My situation is far more binary and completely unprovable as I seem to be an audience of one. Gluten Free Brownie 1 pint strawberries 1/4 c golden raisins 1/4 c honey 2oz chambourd 1t rose water vanilla bean – seeds removed* * The seeds don’t really need to be removed but that’s a waste of vanilla beans. I generally save the bean husk after using the seeds for something else by sticking it in a container with […]
March 14, 2017
Yes, it’s Bourbon Honey Mustard Pork over Sweet Potato Waffle w/ Cilantro Slaw
Pork 1lb pork, ground or pulled 1/2c apple cider vinegar 1/2c honey 1/2c mustard 1/4c bourbon salt Cook pork (if necessary.) Put cider vinegar, honey and mustard together in a sauce pan. Cook over medium heat until reduced to about half. Add in bourbon and cook (or flambe) for a minute. Add to pork and cook for another minute. Salt to taste. Sweet Potato Waffle 1 1/2c gluten free flour mix (or regular old ap flour with the addition of 3T of rice flour) 2t baking powder 1/4c coconut sugar (or brown sugar) 3-fingered pinch salt 3 eggs 1 12oz […]
June 2, 2017
cumin & cider braised beef
Hey there, chunk of meat sitting in the refrigerator that I haven’t been inspired to cook. Screw it. Brown meat in dutch oven. Add in whatever I’ve got. Cider, spices, orange, tomato paste… 3 hours later, damn, that’s good. Served it over potatoes topped with slaw, and in hash. Stupid delicious. 5lb chuck roast 4c apple cider or juice 1T cumin 1 orange sliced 1/4c tomato paste 1t paprica 4 cloves garlic, minced Preheat oven to 300°f. Heat oil in dutch oven over high heat. Brown beef on all sides. Add in the rest of the ingredients, stick in the […]
June 5, 2015
chicken salad
The thing that is the hardest about removing damn near everything from your diet is finding the goto foods that you can grab and go and always satisfy. My goto food is chicken salad. It has been since I was a kid. It’s endlessly versatile, easy to make and ready when you need to rush out the door. Basic Chicken Salad 1 chicken, roasted 1c mayo 1T honey 1T sour cream (if you partake in the dairy) 1t salt 1t fruity vinegar Cube or pull chicken. Cubed is better when you want the chicken flavor to be more pronounced, pulled […]
January 7, 2017
energy & meditation
If you become meditative while making love, the quality of sex changes, and something new enters into it – it becomes tantric, it becomes prayerful, it becomes meditative it becomes Samadhi. – Osho read some more
March 14, 2017
Modified Moussaka
While in Greece, I decided that Moussaka would be better if it was more like shepherd’s pie… Filling 2 medium eggplants 2 lbs lamb or beef, ground 2 Tbsp olive oil 1 onion, chopped 4 garlic cloves, minced 12oz tomato sauce or crushed tomatoes 2 Tbsp tomato paste 1/2 cup red wine zest of a lemon 1 teaspoon cinnamon 1 teaspoon black pepper 1 Tbsp dried oregano Salt to taste Topping 2 lbs potatoes 2 eggs 4oz ghee cashew milk 10oz kefalotyri, manchego or other sheep’s milk cheese, shredded or crumbled 4oz romano cheese, shredded salt to taste Boil potatoes […]
August 5, 2015
imperial stout lamb stew
1T oil 1 onion, rough dice 1T minced garlic 1T rice flour 4c beef broth 2 lbs lamb roast, cooked and cut into chunks 3 to 4 c potatoes, any kind, cooked or par-boiled and cut into chunks 1 to 2 c peas, cooked 1 c carrots, chunky dice 12oz imperial stout 1/4c honey 1 to 2 T better than bullion (beef) salt & pepper to taste cilantro, thyme or parsley Heat oil in a large pan. Add in onion and cook until translucent. Add in garlic and sprinkle with rice flour. Cook until fragrant. Add in beef broth, half […]
July 12, 2016
Kale Chips
I’m addicted to kale chips. Which is a pretty weird thing for me, since I’ve never particularly liked chips at all, much less what was sure to amount to a “healthy” chip replacement. But, when I saw them one day in the grocery store I figured I was game to try something new, and then got addicted. I got really addicted. Sadly, this is not a cheap addiction. Crack might be cheaper. Each package of chips costs $9. [Insert sad face here.] So, I did what any reasonable person would do and purchased a dehydrator and a crap-load of kale. […]
March 15, 2017
gingery cucumber mango salad
This vibrant and summery salad goes really well with seafood. (serves 2-4 : 10 minutes to make) 1 cucumber, spiralized into thin ribbons 1/2 mango, cut into thin bite sized strips 1/2 red onion, coarse chop 2T cilantro 3T mayo 1T apple juice 1T vanilla vinegar 1T fresh grated ginger 1t honey (optional) salt to taste Whisk together dressing ingredient. Add in veg and toss.
May 23, 2017
the crack in my heart
I’m healing a broken heart. I’ve seen myself as damaged for a long time. I often wonder at it. Like it’s a sweater periodically taken out of storage I hold up to the light looking at the moth holes. What should be whole, warm and cozy has damage, that I can’t quite figure out why is still there. I didn’t realize that the moth holes weren’t really there, just an illusion created from one long intertwined thread that leads all the way back to the day my heart broke in the back seat of a car on a hot summer […]
March 13, 2017
who’s your bolognese now?
1lb grass fed beef 2 carrots 2 stalks celery 1/2 yellow onion 1T oil 12oz tomato puree 1-2 t garlic 1T each, fresh oregano & basil, shredded (1t of dried) 3 – 4 T coconut milk 1t balsamic vinegar 1T brewer’s yeast Salt to taste 5 zucchini Heat oil in a saute pan over medium high. Mince carrots, celery and onion in a food processor. Cook in oil, until fragrant. Add in beef and cook until browned. Add in tomato, garlic, oregano and basil until reduced and thickened. Add in coconut milk, vinegar, yeast & salt. Cook until thick. While […]
May 5, 2017
paleo panang curry
Sauce 1 1/2c coconut milk 1/2c chicken broth 1/4c apple juice 1T ginger Kombucha 1T cashew butter 1T-1 1/2T panang curry paste (I use Maesri Panang Curry Paste, which does have sugar in it but you can make your own.) 1t chicken better than boullion 1t minced garlic, or garlic paste 1″ garlic, microplaned The Rest 4-5 chicken breasts, sliced into 1″ strips 1/2 yellow onion, chopped 1 red pepper, thinly sliced 1c peas 1c snow peas 1 – 2 T cashews, chopped for garnish fresh cilantro, for garnish Serve with cauliflower rice, low glycemic rice, spaghetti squash, sweet potato […]
May 30, 2017
the plantain post
Plantains become very worth exploring when you’re trying to be compliant with a whole30 or paleo lifestyle. They’re handy stuff, fry, roast, pulverized and turned into tortillas, mashed and probably far more. The key to understanding their versatility is in their ripeness. Plantains continue to ripen after they’ve been harvested, so when you get them they could be in any stage of ripeness from green to black. When plantains are green, they’re hard, starchy and potato like. These are used for tostones, which are kind of like thick potato chips which tend to be served as dippers for things like […]
July 12, 2016
puppy crack
Puppies love crack. Puppy Crack7oz chicken livers or pre-made pate (don’t give me a look, you can get it for cheap at Trader Joes)2 egg 1 c bread flour1/2c whole wheat flour1/2c corn meal1/4c oats1/4c ground flax seeds (process in a coffee grinder if you have whole seeds) pinch of salt (I really just couldn’t make something without salt) 1/4c chopped up cooked bacon 2T brewer’s yeast 1T beef better than bouillon 1/4 – 1/2 c chicken stock Cook chicken liver and process in a food processor with eggs. Combine the dry ingredients in a large bowl and make a well […]
May 29, 2017
shrimp, honeydew & walnuts in coconut honey sauce
Delish, quick, easy, refreshing… This dish can be served as a salad or main dish over rice or riced cauliflower. The shrimp can be prepared however you wish, I tend to bread them with tapioca flour and deep fry (because with whole 30, it’s nice to get some crunch every now and again) but you could also sauté or grill. Takes about 15 minutes to make and serves 2-4, depending on portion size. 1 lb shrimp, uncooked, deveined 1 honeydew, deseeded and cut or balled into bite sized chunks. 2T walnuts, coarsely chopped 1/2c mayo 3T coconut milk 1t honey […]
July 16, 2017
Chipotle Bacon Potato Salad
This is the best potato salad you could ever have while perched on a slippery tree above 3 feet of mud that will take your leg off if you’re not careful. 3 lbs red skined potatoes, boiled until easily pierced with a fork, cooled and cut into bite sized chunks 1 – 1.5c mayonnaise sauce from a can of chipotle peppers (if you’re looking for more heat/chipotle flavor, grind up peppers until a paste) 8 slices bacon, cooked & crumbled 1/2 c green onion tops, sliced 1/2 red onion, mid-fine chop salt to taste Combine all ingredients and toss gently. […]