Zucchini, Artichoke, Tomato Mix + Salami or Pepperoni

This was the product of having a bunch of leftover ingredients that were used for other things and loving the result of combining them.



1) 3 medium zucchini

2) 1/2 pint of marinated artichokes (I got mine from the olive bar at Whole Foods.)

3) 1/2 pint of marinated tomatoes (Also from the olive bar at Whole Foods)

4) Fresh thyme and fresh oregano (optional)

5) Sliced genoa salami and/or pepperoni.  (Any kind of sliced deli meat would do, but I think some kind of salami, rather than turkey or such, would be best.)



1) Slice the zucchini and then slice the slices, so you end up with what are kind of like pieces of spaghetti, but thicker.  It would work with them being thinner too, I just didn’t have it in me to be that diligent with cutting.

2) Heat up 1 stick of butter on high heat.  When melted, put the zucchini in and cook until softened, stirring occasionally in the first couple minutes, then more frequently.

3) Add in the artichokes and tomatoes and stir every 15-30 seconds for a few minutes.  I also used the wooden spoon that I was using to stir everything to break up the artichoke pieces even more.

4) Throw in the fresh oregano and fresh thyme.

5) Basically cook everything until the whole mixture is soft.  Then take off the heat and put into a dish of some sort.

6) Spoon the mixture onto the pepperoni or salami slices and eat one at a time.



Chorizo & Spaghetti Squash

This combination is so simple yet shockingly, amazingly delicious.  



1) Chorizo sausage

2) Spaghetti squash

3) Butter (ideally grass-fed or Kerrygold)

4) Mixed greens (optional)



To make the spaghetti squash…

1) Cut up the spaghetti squash:  Cut off the ends.  Cut what remains into quarters.  Slice up each quarter, then cut into small pieces that are a little smaller than a square inch.  

2) On high heat, melt about 1/2 to 3/4 of a stick of butter in a big pot.  

3) Put the squash into the pot and cook until done, maybe about 10-20 minutes.  Stir a lot at first to get all of the squash coated with a bit of butter.  Then stir every 20 seconds or so for a couple minutes.  Then you can stir about every 2-3 minutes after that.  It’s done when the squash is quite soft and the rinds of the squash are a bit browned.  Make sure you let the rinds and some of the meat of the squash brown a bit.  This will absolutely make the flavor better, presumably because there is some caramelization going on?  (Lots of people cook spaghetti squash in such a way that they don’t eat the rinds.  The rinds are my absolute favorite part.  They provide some nice texture and are so yummy browned/burned a bit.)

4) Cook the chorizo in the oven.  Just put the links in an oven-safe casserole dish or on a cookie sheet and cook until the casing is open a bit.  I suggest putting aluminum foil under this for an easier clean-up, but that’s not really necessary.  You can broil these or bake them, doesn’t really matter.

5) When both the chorizo and the spaghetti squash are cooked, cut up the chorizo into coins or small pieces and mix together with some spaghetti squash.  No need to season, because the chorizo adds a ton of flavor.  I ate these with some mixed baby greens as well, but that’s not necessary.

Roasted Broccoli

I’m not a huge fan of broccoli, but this recipe is just amazingly delicious.



1) Broccoli (I use frozen, but fresh is likely fine.)

2) Olive oil

3) Garlic salt

4) Pepper

5) Lemon juice (optional)



1) Preheat oven to 400 degrees

2) Defrost frozen broccoli in the microwave

3) Put the broccoli in a bowl and mix in some olive oil, garlic salt, pepper, and a little lemon juice.  Be liberal, but not excessive, with your amounts.  

4) Put the broccoli on a cookie dish or casserole dish (you may want to line it with aluminum foil).

5) Cook for 20-40 minutes.


Pork rinds & Tomato dipping sauce


1. Pork rinds

2. Tomatoes

3. Garlic salt

4. Pepper

5. Flax seed meal



1. Chop up the tomatoes

2. Put the tomatoes into a pan and cook on the stove on medium heat for about 20 minutes.  Stir ever couple minutes.

3. Add in as much pepper and garlic salt as you like (you can also do this right before you eat each serving if you’d prefer).

4. After about 10-15 minutes of cooking the tomatoes, add in about 1/4 cup of flax seed meal to thicken up the sauce.

5. Microwave the pork rinds, per the instructions on the packet.

6. Dip the pork rinds in the tomato dipping sauce.


Onion & Italian Spices Egg Casserole

Ingredients:  (these all depend on what size container you are using)

1) 1.5-2 lbs of ground beef (alternatively, 1 lb of beef and 1 lb of pork or bison)

2) 2-3 onions (yellow and/or red)

3) 8-12 eggs 

4) Italian seasoning (as much as you like)

5) 2-3 garlic cloves, minced (optional)

6) Pepper (optional)

7) Salt

8) Butter or duck fat



1) Preheat oven to 350

2) Mix beef, Italian seasoning, minced garlic, and a few dashes of pepper together.

(Note: I usually add tons of salt to this right before I eat it, but you could also add the salt into the meat mixture or the egg mixture.  I don’t know why I prefer it the other way.)

3) Press the meat mixture into the bottom of a glass casserole dish.  Cook in oven until fully cooked. (Maybe 10-20 min?)

4) While the meat is cooking, chop up the onions and cook in butter or duck fat until brown/caramelized.

5) Whisk all of the eggs in a bowl until mixed then pour on top of the cooked meat in the casserole dish.  Don’t worry if this causes the meat mixture to lift up from the bottom.

6) Put the cooked onions on top of the meat/egg layers.

7) Cook until eggs are cooked throughout and the top is a little browned.

8) As I mentioned earlier, I eat this with a ton of salt, but I only add it right before I eat it.  

Stuffed Poblano Peppers


1) 2 lbs of ground beef (1 lb could be ground pork or ground bison)

2) 1/4-1/3 flax seed meal

3) 2 eggs

4) Mexican seasoning

5) 1 yellow onion

6) Chohula hot sauce (original) – might be nice to experiment with other types of hot sauce, but this one is my favorite

7) 3-4 poblano peppers

8) guacamole or avocado slices (optional, but highly recommended)



1) Preheat oven to 350.

2) Chop/dice the onion

3) Mix the chopped onion, ground meat, flax seed meal, eggs, about 5 dashes of hot sauce, and as much Mexican seasoning as you think you would like (I used about 3-4 tablespoons) together.

4) Cut the peppers in half and remove the seeds and stems.

5) Fill each pepper half with the meat mixture and lay in a casserole dish with the meat side face up.

6) Cook until the meat on the top is a bit burnt and hard (I love this) and the meat in the middle is fully cooked (10-40 minutes?).

7) Serve with guacamole or avocado slices and add some extra hot sauce on top if you like.