This is my kids favorite Good Food Real Results weekday dinner!
Cut your 1lb pork loin into thin slices (1/4-1/2 inch) and pound until
tenderized and half the thickness.
Coat them with your fav Epicure salts and Peppers. I used Chili Garlic and Tuxedo.
Quickly flash fry a couple mins on each side – they’ll cook quickly because they’re so thin,
you’re really just browning and cooking to your desired doneness.
For sides we enjoyed: Steamed Broccoli (PERFECT in 2 mins in the steamer)
Thin crust crispy potato base topped with deliciousness!
My daughter forgot to take it out of the oven, although it was still yummy even over cooked.
6 med potatoes, washed
1.5 lbs ground beef
1 tsp taco seasoning
Handful of corn
Diced red pepper
Thinly slice your potatoes and layer on parchment paper. Brush a thin coat of olive oil on each layer before adding more.
Bake in 420 oven about 1/2hr. Potatoes will be cooked and near bottom crispy.
Meanwhile season ground beef with Taco and either fry until browned or pop into your steamer 3-4muns.
When potato are done sprinkle with toppings and bake 5-10 on bottom oven rack to heat the toppings, melt the cheese and crisp up the potato crust.
It was almost 2pm and my stomach finally signaled EAT NOW! I’d started my lunch break and then had become so engrossed in a new task and suddenly it was 6.5rs since I last ate. I rarely get even the tiniest bit hungry for at least 4-5hr since GFRR anyway although today’s hunger was NOW hunger. The primordial hunger of the woman PMSing. If it wasn’t going to be fulfilled by chocolate it needed to be salty, sweet, crispy, creamy, tangy & bright. Every bite needed to be a taste experience and I needed a ‘okay, I’m good for hours’ feeling after I was done eating it.
I knew it would also have to be fast or I’d be face first in the chocolate tin. Luckily I’d accidentally turned my pellet stove off and the house was SO COLD that I was also in a huge hurry to get out of there and back into the office.
I walked into my kitchen at 1:54 and was eating 12 minutes later, including putting away all the ingredients, tools/dishes and making the salad dressing from scratch
I call this Big-Assed PMS Salad feast and here’s the best part… it’s #GFRR . I know right? What’s with those deny ‘diet salads’? Let me just say that for much of my life I would absolutely rather have been fat than eat salad. In 2011 I discovered Paleo. Big Assed Salads became my specialty. While 90% of Paleo still applies to how I eat daily with #GFRR, I have incorporated some organic corn, quinoa, potato, yams, beans and rice back into my diet and am loving these additional flavours while still losing weight. I certainly can have wheat & oats too although I’ve determined that I do feel better without them in my diet.
If you’re not already on my GFRR VIP List you can do that here and if I’m not your consultant please contact yours, they’ll happily put you on their list.
ON a DINNER PLATE (not one of those cutsie salad plates!)
A bed of Spinach
A lg handful of coleslaw mix
Drizzle with prepared Epicure’s Italian Dressing made with Balsamic and Avocado oil – OMG!!
1 small handful of frozen corn (I warmed mine 45 seconds in steamer)
Cottage cheese mixed with ½ Tbsp of your fav spice & a splash of ACV & a grind or two of salt
Top with a handful of red grapes.
So yes, I know, it is made with Cottage Cheese. Oh, right, if you’re like the majoriiy you don’t like Cottage Cheese.
A) Humor me! I’ve made a version of this for quite a few people and they were all won over!
B) The cottage cheese texture disappears and you instead get a ‘meaty’ dense bite with the tangy savory creaminess of the cottage cheese & the deep background notes of balsamic punctuated by sweet bursts of corn or grapes & balanced by the crunch of the chunks of cabbage!
C) Make it this way with a little bit of cottage cheese and the rest of your protein as chicken or beef or ??? and then give me your thoughts.
My daughter has been home sick today and asked for cake as comfort food. This is a first. She wanted boxed cake and frosting, because she’s too sick to make cake. No way I’m bringing chemical cake into this house when real cake is SUPER easy!
This is my mom’s famous chocolate cake recipe from my childhood, with a few tweaks of my own. I haven’t make this in at least 10 years, I had forgotten all about it until Comfort Food Chocolate cake was requested. When Alexa started baking I tucked this recipe away due to the boiling water and her being infamous for spilling things. She’s 14 now so I tucked it away for way too long
2 cups flour
2 cups sugar – I used a raw unbleached cane sugar. The granules are larger so that does affect how the cake bakes
¾ cup Epicure’s Cocoa
2 tsp Epicure’s Baking Powder
1.5 tsp Baking Soda
1 tsp salt – I used sea salt in a form meant to be ground up – like what you find on salted caramels
¼ tsp Cayenne powder – you won’t taste the heat, it just cranks up the chocolate flavor
1 cup milk
½ cup Avocado or other healthy oil
2 free range organic eggs
2 tsp Vanilla extract
1 cup boiling water
Mix first ingredients in your stand mixer, add milk, oil, eggs and vanilla and mix on medium until well combine –I turned it on and walked away to get my baking pans & put a few things away. Slowly add your cup of water and turn the mixer on it’s lowest setting until no longer sloshy, then turn up and beat on high for 1 min to aerate.
Cake will be MUCH thinner than you’re used to. That’s OK, pour it into your 2 prepared 8-9” pans. I poured mine into 2 Steamers. When not cooking a meal in the microwave they make awesome baking pans!
Bake at 350 for ~30 mins, until toothpick comes out clean. Remove and cool in baking pan on wire rack until barely warm, then turn out and cook completely. When using the heavier sugar you get an almost ‘crisp’ crust on the cake that is a complete dream on the soft moist cake below.
This cake is so moist and rich it doesn’t need a full frosting and that worked great since I only had ~1 cup of icing sugar. I mixed 2 Tbsp butter, 1 tsp clear vanilla, 1 tbsp coffee cream and my icing sugar and beat a few mins. I added more coffee cream until it was the consistency I wanted and then I beat it on high for a couple mins to make it almost fluffy & drizzly at the same time. It’s like magic.