Mar 16, 2017  Anonymous   Recipes

Celebrate St. Patrick's Day With This Tasty Recipe: Sautéed Brussels Sprouts w/ Spicy Lamb

Serves: 4 | Prep time: 10 Minutes | Cooking time: 25 to 30 Minutes


  • 1 lb lamb, diced in 1" cubes
  • ½ lb brussel sprouts, halved
  • 1 red onion, sliced
  • ½ cabbage, sliced
  • 1 carrot, cut in 1" cubes
  • 1 rosemary stalk
  • 2 green chili peppers, chopped
  • ½ tsp dried thyme
  • 1 tbsp white wine
  • 1 tbsp gluten free soy sauce
  • 1 lemon, juiced
  • Salt as needed
  • Black pepper as needed
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • ½ inch ginger, finely grated
  • ½ cup chicken broth
  • 1 tsp red pepper flakes
  • ½ tsp white cumin seeds
  • 1 tsp cornstarch
  • 1 tsp freshly chopped cilantro


  1. Add lamb and ½ cup of water in a saucepan. Season with salt and add rosemary stalk. Cover the lid and cook for about 15 minutes at high until the lamb is tender and water is absorbed. Remove from heat.
  2. Heat half of oil in a large frying pan and add onion. Saute for 2 minutes until translucent then add brussel sprouts, carrots and cabbage. Saute for 3 to 4 more minutes until the veggies are slightly cooked but still crisp.
  3. Add salt, black pepper, half of garlic, thyme and lemon juice. Cook for few more seconds with constant stirring then remove from heat.
  4. Heat the rest of the oil in a frying pan and add remaining garlic, cumin and red pepper flakes. Saute for a few seconds then add lamb pieces. Continue to saute for 2 minutes with constant stirring until the lamb is fully coated with spices.
  5. Add white wine, soy sauce and season with black pepper. Again, saute for a few more seconds.
  6. Combine cornstarch and chicken broth, whisk well then add to lamb mixture. Continue stirring until the gravy thickens.
  7. Finally add ginger, green chili pepper and cilantro. Take out in a serving dish along with the veggies and serve hot with your favorite side dish.
  Nov 23, 2016  Kamryn Walden   Recipes

Slow Cooker Turkey w/ Herbs & White Rice

Serves: 8 | Prep Time: 30 Minutes | Cooking Time: 8 Hours


  • 1 whole turkey, 5 lbs.
  • 1 medium yellow onion, cubed
  • 1 green bell pepper, cubed
  • 5 to 6 mushrooms, sliced
  • 3 garlic cloves, minced
  • ½ inch ginger, peeled & grated
  • ½ tsp garlic powder
  • ½ tsp brown sugar
  • 2 green chilis, finely chopped
  • 1 tbsp fresh parsley, chopped
  • ½ tsp dried coriander seeds
  • ½ tsp dried oregano
  • ½ tsp dried sage
  • 1 rosemary stem
  • 1 tbsp worcestershire sauce
  • 1 tbsp fresh lime juice
  • ½ tbsp soy sauce
  • 1 tbsp white vinegar
  • 10 oz turkey gravy
  • 1 cup basmati rice, rinsed and soaked
  • 1 tbsp olive oil
  • Salt, as needed
  • Black pepper, as needed


  1. Add turkey to slow cooker, then add salt, black pepper, worcestershire sauce, soy sauce, lime juice, oregano, sage, rosemary stem, ginger, coriander seeds, garlic mince and turkey gravy. Cover the lid and cook on low for 8 hours.
  2. 30 minutes before tcook time is done, heat oil in a pan and add onion, saute for 2 to 3 minutes until translucent. Then add green bell pepper, mushrooms, salt, black pepper, garlic powder and sugar. Again saute for 2 to 3 more minutes. Finally, add vinegar and remove from heat.
  3. Bring to a boil 2 cups of water in a saucepan and add rice. Cover and let simmer for 20 minutes or until done.
  4. Uncover the slow cooker, turn off and let turkey cool for about 10 minutes. Slice turkey and place atop of rice, then add prepared onion and mushroom mixture.
  5. Garnish with fresh parsley and green chilis! Enjoy!
  Apr 12, 2016  Kamryn Walden   Recipes

Razzle Dazzle Flourless Berry Muffins

This week's newest recipe is a spin on the traditional blueberry muffin, except for a few minor changes, NO FLOUR or added preservatives. Below you will find the recipe to this delicious mouthwatering dish using only 6 ingredients. Be sure to post your pictures of this recipe on our Facebook page!

Prep Time: 5 Min  |  Cook Time: 14-16 Min  |  Servings: 24


  • 2 Large Bananas
  • 4 Eggs, Room Temperature
  • 1 tsp Vanilla
  • 2 cups Mixed Berries (Blackberries, Blueberries, Raspberries)
  • 2 tbsp Powdered Sugar, optional
  • 1 tbsp Coconut Oil
  • Mini Muffin Pan


1. Preheat oven to 390 degrees.

2. Add fresh bananas to bowl and mash with a fork until smooth.

3. Then add eggs and vanilla and mix until all ingredients are incorporated. (I used my NutriBullet)

4. Coat muffin pan with coconut oil.

5. Add one of each berry to the tin.

6. Fill cups close to the top with banana blend.

7. Place in the oven on the middle rack and bake for 14 to 16 minutes.

8. Let cool for 5 minutes, then remove from pan and place on plate.

9. Top with a sliced berry and sprinkle with powdered sugar.

10. Enjoy!

  Mar 29, 2015  Kamryn Walden   Recipes

Black Coconut Rice with Lime Chicken

Serves 2


  • 1 cup Black Rice
  • 1 lb Chicken Tenderloin, diced
  • 1/4 tsp Chili Powder
  • 1/4 bunch Cilantro, minced
  • 3/4 cup Coconut Milk
  • 3 tbsp Coconut Oil
  • 1 Garlic Cloves, minced
  • 1 Jalapeno, diced
  • 1 Lime, juiced

  • Directions

    1. Pour rice in a saucepan, add 1 cup water and coconut milk. Bring to a boil. Once boiling stir, lower heat to a simmer and cover. Cook for around 35 minutes, there should be minimal liquid left, but still a little.

    2. Heat up 1 tbsp coconut oil in skillet at high heat, add in the garlic and jalapeño, begin to brown. Add rice to jalapeño garlic mixture when you see the first bits of chicken browning, cook for a few minutes then add in the cilantro and continue to cook for another 2 to 3 minutes.

    3. While rice is cooking heat a skillet on medium high heat with remaining coconut oil, and add in chicken. Once the chicken is browned add in the chili powder, lime juice, and salt and pepper to taste. Serve atop rice.

      Mar 25, 2015  Kamryn Walden   Recipes

    Guilt-Free Crunchy Oatmeal Raisin Cookies

    Serves 2 | Cook Time: 10-12 Minutes


    1/4 tsp Baking Powder      1/4 tsp Ground Cinnamon
    3 tbsp Brown Sugar      1/2 cup Oatmeal
    4 tbsp Coconut Flour      2 tbsp Raisins
    2 tbsp Coconut Oil      1/4 tsp Sea Salt
    Eggs      1/4 tsp Vanilla Extract

    Prep: Mix together egg, oil and vanilla extract, whisk well until smooth. Mix all of the dry ingredients including raisins separately then combine to the wet ingredients. Mix well until fully combined. Set in the refrigerator for about 1 hour.

    Preheat oven at 350 degrees.


    Take out the dough from refrigerator and make small balls. flatten each ball then place in a greased baking sheet.

    Bake for about 10 to 12 minutes or until golden brown and crisp.

    Take out of the oven and leave until cool, for about 5 minutes then take out in a serving dish and enjoy.

      Mar 15, 2015  Kamryn Walden   Recipes

    [Sneek-A-Peek] Pizza Omelette


    - 3 whole eggs
    - 6 slices low fat pepperoni thick, sliced
    - 1 small tomato, diced
    - 1 clove fresh garlic, diced
    - 3 large black olives, diced
    - 1 tbsp olive oil
    - 1 tsp oregano dried
    - 1 tbsp parmesan cheese, shredded
    - salt and pepper to taste


    1. Heat pan over medium high heat and add in the pepperoni and the garlic, sear the pepperoni and the garlic, remove from heat and set aside.

    2. Grab a bowl and whisk your 3 eggs. 

    3. Reheat the pan, the residue oil from the pepperoni should be enough, but if necessary add the olive oil. 

    4. Once the pan is hot enough pour in your whisked eggs and let cook for a few seconds, until you see the edges beginning to cook and firm up. Move the eggs so that the raw eggs can flow onto the hot skillet and cook, don't actually scramble the eggs just kind of pull the cooked ones to the center. 

    5. While still semi-soft in the center add the pepperoni/ garlic mix, pepperoni, tomato, black olives, oregano, and cheese, allow to cook a few more seconds, until it appears to be firm and the bottom is getting golden. 

    6. Fold over and slide onto the plate. Sprinkle with salt and pepper.

      Jan 22, 2015  Kamryn Walden   Recipes

    Fried Eggs & Red Potato Hash Brown Recipe


    • 2 whole eggs
    • 2 small red potatoes shredded
    • 1 clove fresh garlic minced
    • 1 tbsp red onion minced
    • 1/2 tsp rosemary
    • 1 tbsp olive oil
    • salt and pepper to taste
    • 1 tsp malt vinegar


    1. Mix the potatoes, garlic, red onion, rosemary and half the olive oil together. 
    2. Heat the pan to high and add in some olive oil. Press in the potato mixture. Lower the heat to medium high heat, and allow the potatoes to cook until the potatoes begin to look clear and the bottom gets browned. Flip over and cook the other side.
    3. While the second half is browning crack the 2 eggs beside and begin to fry. 
    4. Slide onto the plate, drizzle malt vinegar over the potatoes, and sprinkle both with salt and pepper to taste.

    * If you have a George Foreman grill, you should definitely use it. Hash browns come out amazing!

      Sep 15, 2014  Kamryn Walden   Recipes

    Spicy Brined Chicken


    Prep Notes

    1 day before: make the brine and start to marinade the chicken as soon as you can, 1 day to 12 hours ahead. You may also freeze the unused brine for future recipes.

    1/2 cup salt 2 tsp black pepper
    1/4 cup brown sugar 1/4 cup brown sugar
    5 leaves sage 2 breasts chicken, sliced into tenders
    1/4 small onion diced 2 inches thick mozzarella, sliced
    4 cloves garlic, minced, 2 sliced      1/2 small jalapeno
    1/2 gallon water Gallon sized zip lock bag
    1 tsp paprika


    1. Bring the sugar, salt and water to a boil in a non-reactive pot. (so avoid copper, aluminum, etc. ) Add crushed sage and onion, put in the fridge to cool.
    2. Place chicken tenders and brine into a gallon sized zip-loc bag and place back in the refrigerator. Brine for a minimum of 45 min. (if you choose to pre-make this it can soak all day)
    3. Preheat grill at this time, you can also use a George Foreman or skillet if a grill isn't available.
    4. Rinse chicken and pat dry.
    5. Make a thin slice in the center of each tender and stuff with cheese, a few peppers and a couple of slivers of garlic within.
    6. Combine the ingredients for the rub. Sprinkle the tenders with the dry rub.
    7. Place the tenders on the grill, cook for about 15 min. depending on the thickness of the tenders.


      Sep 10, 2014  Kamryn Walden   Recipes

    Blue Cheese Veggie Burger Recipe | Guest Food Blogger Evan Howell

    with Mushrooms & Avocado (Serves 2)

    • 6 Leaves of Lettuce
    • 3 tablespoons olive oil, divided
    • 2 teaspoons chopped garlic
    • 1 (15.25-ounce) can black beans, rinsed and drained
    • 1/4 Cup of Mushrooms
    • 1 oz of Bleu Cheese or Crumbles
    • 1 Avocado
    • 1 teaspoon grated lime rind
    • 3/4 teaspoon chili powder
    • 1/2 teaspoon chopped fresh oregano
    • 1/4 teaspoon salt
    • 1 large egg, lightly beaten
    • 1 large egg white, lightly beaten
    1. Place one hamburger bun torn into pieces in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
    2. Combine 1 tablespoon oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
    3. Heat 2 tablespoons oil in a large skillet over medium-high heat. I am a big fan of non-stick ceramic pans. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over and add sliced mushrooms. Cook 3 minutes or until bottom edges are done.
    4. Toast buns and slice the avocado. A 'less-mess' trick is to slice the avocado in half, then slice the avocado meat in pieces while it's in the shell before you scoop it out.
    5. Plate with lettuce first, then mushrooms, blue cheese and avocado. As with all good foods, add a small dose of Sri-Racha.

    Evan Howell

    Guest Food Blogger Evan, a notorious foodie and accomplished entrepreneur, was elated to guest blog and provide us a tasty new spin on the Blue Cheese Veggie Burger.

    For many years Evan has enjoyed cooking hearty meals and one of his favorites is the timeless American burger. This blue cheese burger recipe has one spicy touch, Sri-Racha, which makes everything better!