Independence Day Burgers

Independence Day Burgers

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
Serves: 25 mins

¾ pound ground turkey
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt (sea salt)
1½ avocados
2 teaspoons lime juice
¾ teaspoons garlic powder
3 teaspoons olive oil
1. Mix the ground turkey together with the chili powder, cumin, onion powder, garlic powder, and salt in a medium
2. Form into three patties
3. Heat a large skillet over medium-high heat with 3 teaspoons of olive oil
4. Cook the patties, making sure they brown on both sides, until they are cooked through
5. Meanwhile, make your guacamole. Mash together the avocados, lime juice, garlic powder in a bowl. Season to
taste with salt
6. Serve burgers with a dollop of guacamole on each patty
Recipe by The Garlic Diariesat

Tex Mex Tuesday Mexican Salad Pic

Tex Mex Tuesday Mexican Salad

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins
Serves: 2-4

For the mexican salad
1 pound ground beef, could also use ground turkey
3 garlic cloves, minced
½ yellow onion, diced
1 teaspoon dried oregano
1 teaspoon cumin
½ cayenne pepper
1 (14 ounce) can of diced tomatoes
1 (4 ounce) can of diced green chiles
green onions, to garnish
juice of 1 lime
salt and pepper, to taste (sea salt)
For the easy guac:
1 avocado
¼ teaspoon garlic powder
¼ teaspoon onion powder
pinch of cayenne pepper
juice of ½ a lime
salt, to taste (sea salt)
1. Place ground beef in a medium saucepan over medium-high heat.
2. Once beef has browned half way through, add onions and minced garlic.
3. When beef has almost cooked through, add oregano, cumin, some salt and pepper, cayenne pepper, tomatoes,
and green chiles. Mix well.
4. Lower heat, squeeze lime on top and mix.
5. While meat is finishing up, mix together all guac ingredients.
6. Top guac on the mexican salad. Mix together, because it’s good that way.
Recipe by PaleOMG – Paleo Recipesat


Tomato Roasted Cauliflower

  1. 1 head cauliflower, large outside leaves removed
  2. 1 25-ounce jar Tomato Sauce..NO SUGAR ADDED
  3. 1/4 cup chopped parsley stalks
  4. 1 teaspoon chili powder
  5. 1/2 teaspoon smoked paprika
  6. 1 tablespoon onion powder
  7. Freshly ground pepper
  8. 1/8 c t red wine
  9. 1 tablespoon olive oil
  10. Chopped flat-leaf parsley, to garnish
  1. Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.
  2. Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring to sauce to a simmer over medium heat.
  3. Stir in red wine, then bring to a low boil.
  4. Gently push whole head of cauliflower down into the sauce. (Sauce should come halfway up the sides of the cauliflower). Drizzle with olive oil and cover.
  5. Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.

Orange is the new Black!

Fall is here and so is ORANGE!!  Squash, sweet potatoes and pumpkin everything!!

Here are a few NON pumpkin recipes that will keep you HOWLIN’ for more!

Sweet Potato Chips

This recipe is my favorite and you can switch it up and make them for a dessert by adding cinnamon and sugar! Oven Baked Chips

Now for Dinner! Butternut Squash…easy and MMMMM!!

This is the easiest way to make it…

Easy Squash Soup12106919_850991094999194_8148698863822412036_n



Date Night Menu!

Pizza and Chocolate…oh yes!

My Favorite Pizza Crust Recipe         pizza

Garlic Herb Pizza Sauce

1 Tablespoon olive oil
3 cloves garlic, crushed
1 heaping Tablespoon brown rice flour (or other flour of your choice)
1/2 cup white wine, water, or other liquid of your choice (or more as desired)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Heat oil in a small saucepan over medium heat.  Add crushed garlic and flour, stirring to make a smooth paste.  Have your liquid ready to add as soon as the flour/oil mixture starts to thicken.  Stir constantly while adding liquid until you have the desired consistency (may need to add less or more than 1/2 cup).  When sauce has reached the desired consistency, remove from heat and add seasonings.  The sauce is now ready to be spread over the crust to be followed by your choice of pizza toppings.
Date Night Torte
  • 6 squares dark chocolate — I used this Ghirardelli Bar with 86% Cacao – it is very low in added sugar
  • 1 stick butter – grass-fed is best – Kerrygold is a great brand
  • 1/4 cup Coconut Sugar
  • 1/3 tsp sea salt
  • 3 organic eggs
  • 1/4 cup red wine – any kind
  • 1/2 cup cocoa powder
  1. 1. In a large saucepan, melt the butter and chocolate squares on medium heat.
  2. 2. Add in the sugar and salt and stir until all sugar is absorbed into the mixture.
  3. 3. Slowly, beat in each egg individually. Take the pan off the heat.
  4. 4. Add the red wine and mix in.
  5. 5. Add the cocoa powder, using a sifter to be sure there are no lumps. Mix it up well.
  6. 6. Pour into a greased 8″ tart pan
  7. 7. Bake at 350* for 20-25 minutes. Be sure not to overbake. It should still look a little glossy on top. A fork poked in the middle should come out clean.
  8. 8. Serve warm and top with Berries or any other yumminess!!

Chocolate torte


Comfort Food that will Make you Feel Good!!


Meatloaf and Garlic Cauliflower Potatoes with Mushroom Gravy!


2 lbs Ground Turkey

1 Cup Oatmeal/Steel Cut Oats

1 Cup Salsa

2 eggs

2 Gloves Garlic minced

Any Seasonings you would like to add!

Form 2 Meatloaf shaped footbals on a cookie sheet

Bake at 375 for 60 minutes! 

Garlic Cauliflower Mashed Potatoes

  • 8 cups bite-size cauliflower florets (about 1 head)
  • 4 cloves garlic, crushed and peeled
  • 1/3 cup non dairy milk (Almond or Coconut)
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon butter
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
  2. Place the cooked cauliflower and garlic in a food processor. Add milk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot

Mushroom Gravy

  • 2 tablespoons fat of choice (I used Coconut oil and Butter)
  • ¾ cup beef broth
  • ½ 6oz can coconut milk
  • ½ yellow onion, minced
  • 1 garlic clove, minced
  • 1 package mushrooms (your choice what kind)
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  1. Add your fat, onions, and garlic to a saute pan over medium-high heat. Let the onions cook until they become translucent. Add the rest of your ingredients including the coconut milk, broth, mushrooms and seasonings.
  2. Mix together and let cook down a bit. Once the onions are beginning to soften, cover the pan and turn the heat down low to let cook, stirring occasionally.




Do you like to Zoodle??

Making a Delicious Low Carb Pasta Dish..

Zoodles Recipe


Here is the Recipe for the dish I made….

2 Zucchinis made into Zoodles with a Vegettii

1 cup No sugar added marinara sauce

Chicken, Turkey Meat, Tofu or any other Meat

(I actually added Turkey Pepperoni that I had in the fridge for a pizza like pasta dish)

Fresh Basil


Cheese if you please!


Paleo “Re-Fried Beans”…without Beans or THE BLOAT (Gas)!!

I know this recipe sounds crazy, but it is soooooo good! Beans are a big NONO on the Paleo diet but for me they are a NONO because they cause so much bloating!

1 eggplant (about 4 cups cubed) or zucchini
4 slices bacon
1 cup chopped yellow onions
1 TBS minced garlic
1 TBS minced, seeded jalapeno
1 TBS chili powder
1 tsp ground cumin
1/2 tsp Celtic sea salt
Pinch cayenne
1/2 tsp chopped oregano

1/4 cup minced fresh cilantro, garnish (optional)

Peel and cube the eggplant. Place cubes and 4 slices of uncooked bacon pieces in a pan. Stir fry until bacon is fried and eggplant is very very soft (about 10 minutes). Reserve bacon fat. Vegetarian Option: Peel and slice the eggplant, place in tinfoil and smoke in a wood smoker for 2 hours. This gives the eggplant a natural bacon flavor.

Place the eggplant (and bacon) in a food processor and puree until smooth. In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the eggplant puree and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from getting dry. Sprinkle with the cheese and cilantro, and serve. Use My Cauliflower Tortillas and make Burritos.  Makes 8 servings.



Taco Shells don’t have to be Corny!!

I love Mexican food but Corn is not our friend….It is what they use to fatten cows for gosh sakes!

I decided to give up corn in March and I can tell a huge different in my puffiness and my overall health.

Side note: I have cheated a couple of times but wasn’t a whole basket of chips,more like a couple of chips.

There are many things you can use instead of corn/flour shells for your taco night.

Here are a few of my favorites:

Cauliflower Tortillas

Use lettuce leaves~Butter lettuce works well

Not so Corny Chips for Taco salad


Hope you have an OLE’ kind of day!