Smoked Turkey Efo Riro

My boyfriend, Stephen, is frequently the object of other people's jealousy.

Why, you ask? Because every Saturday, I spend my morning and early afternoon cooking food for him to take to work for the next week.

Yes, he really is that spoiled. Yes, he does know how lucky he is and appreciates it greatly. And no, I don't mind do it. I'd much rather spend my Saturday cooking for him than to let him continue eating fast food for every meal.

I always try to make sure he has at least 3 different meals that he can rotate through out the week.

Here is one of the meals I made for this week.

Smoked Turkey Efo Riro
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1 1/2 lb smoked turkey
1 red bell pepper, seeded and cut into large pieces
5 Roma tomatoes, seeded
6 habanero peppers
4 cloves garlic
1 small onion
1 inch fresh ginger
Salt and pepper
2 t extra virgin olive oil
1 c chicken broth
1 T curry powder
2 c frozen spinach, thawed and squeezed of extra liquid

Remove skin from smoked turkey and cut into bite size pieces. In a large skillet, heat oil over medium high heat. Add turkey to the skillet and cook for 3-4 minutes per side, or until slightly crispy. Put red bell pepper, tomatoes, habanero peppers, garlic, onion, ginger, salt and pepper in a blender. Blend until smooth. Add mixture, chicken broth and curry powder to skillet with turkey. Stir to combine and bring liquid to a simmer. Stir in spinach. Season with salt and pepper and cook for 2-3 minutes.

Bombay Fish Curry

Margaret Mead was once quoted as saying, it is easier to change a man's religion than his diet. I think I agree. Between trying to get my boyfriend, Stephen and my dad to start eating healthier, sometimes I feel like I am beating my head against a wall. Stephen is starting to make some (slow) progress. And I'm very proud of him for his small changes. He has stopped eating corn and peanuts, and is trying to make better choices with the his protein intake. So I was very excited to make this fish curry for him and to throw as many veggies in there as I could. He only slightly complained about the amount of veggies.


Bombay Fish Curry
adapted from Cooking Light
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1 T extra virgin olive oil
1 lb. cod loin, cubed
Salt and black pepper
1/2 onion, chopped
1/2 c carrots, cubed
1 1/2 T curry powder, recipe here
1/4 t cinnamon
1/4 t ground red pepper
1 1/2 c chicken broth
3/4 c frozen peas
1 T fresh cilantro, chopped

In a small bowl, mix together curry powder, cinnamon and ground red pepper. Season cod with salt, pepper and half of curry mixture. In a large skillet, heat oil over medium high heat. Cook fish for 1-2 minutes per side, or until just cooked through. Remove fish from skillet. Add onions and carrots to skillet and cook for 5-6 minutes, until tender. Stir in chicken broth and the rest of the curry mixture. Simmer chicken broth for 2-3 minutes. Stir fish into broth. Turn off heat and stir in peas. Top with cilantro.

Oven Roasted Salsa

This salsa is amazing. Really amazing. And easy to make. The hardest part to making this salsa is trying to let it cool down before eating all of it. I think it's perfect partner is sweet potato chips.

Oven Roasted Salsa
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2 1/2 lbs. tomatoes, cored
1 onion, quartered
2 Serrano peppers
3 garlic cloves, still in paper
Juice of 1 lime
1/2 c fresh cilantro
Salt and pepper

Place tomatoes, onion, Serrano peppers and garlic cloves on a baking sheet. Broil in oven for 10 minutes, or until skin on tomatoes starts to bubble and char. Turn tomatoes, onion and peppers over and broil for another 10 minutes. Peel garlic from paper, remove stems from peppers and peel as much skin off the tomatoes as possible. In a blender or food processor, place cilantro, lime juice, onion, garlic, peppers, tomatoes, salt and pepper. Blend until well chopped, or to your desired consistency. Optional: if you would like a thicker salsa, strain it through a mesh strainer.

Chipotle-Mango BBQ Sauce

The last 2 months have been crazy. In a number of ways, both good and bad. But mostly good.

-Work has been a struggle for me. On April 29th, my supervisor was apart of the cuts in our district. So my coworkers and I had to emotionally deal with losing our supervisor while trying to figure out how to close the school year without her. If possible, I now have even more respect for what she did.

-In May, my doctor, asked me to write a meal plan for the specific food lists of her patients. This was a big task that made my brain hurt, but was so rewarding to accomplish.

-Toward the beginning of June, I went to Illinois to visit my parents. We were in Peoria, where I got to see my good friend from college, Dani. Then my mom and I went to Michigan City, IN, to visit my aunt.

-My Aunt Alice and I went to see my nephew, Luke, at his boy scout camp. It was a long, hot, but fun adventure.

-My best friend from college, Erin, got married last week. I had the honor of being one of her bridesmaids. I went up to Chicago in May for her Bachelorette Party, then Stephen and I just returned from the wedding and a Chicago visit this week. Such a great time!

-All of these events have been very significant in the last 2 months, but the most significant is that I'm going back to school!!!! I enrolled at the Institute of Integrative Nutrition. It is based out of New York but is an online program. It is a year long program that officially starts July 11. At the end, I will be a certified Health Coach and Nutrition Consultant. I am so very excited about this journey that I am about to take and can't wait to share my new knowledge with all of you.

Chipotle-Mango BBQ Sauce
*I doubled this recipe and used half as a marinade and the other half to baste the chicken the last 15 minutes of cooking.

Coconut Pumpkin Mini Muffins

I have been gluten and dairy free for just over a year now. But I'm still just not that into gluten free baking. I don't know, maybe it's all the weird, expensive ingredients. Or that I try to eat as many whole foods as possible. I think the only reason I have done any gluten free baking is for my gluten free nieces.

I saw this recipe using coconut flour and was really excited to try it out. Even if you are not gluten free, these muffins are so good, you will love them. They don't even taste gluten free to me.


Coconut Pumpkin Mini Muffins
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adapted from Gluten Free Fever

1/2 c coconut flour
2 t pumpkin pie spice
1/2 t baking soda
1/2 t salt
1/2 c canned pumpkin puree
6 eggs
4 T coconut oil, melted
1/3 c agave nectar
1 t vanilla
1 c chocolate chips (dairy free option)

In a small bowl, whisk together flour, spices, baking soda and salt. In a mixing bowl, start mixing pumpkin puree with a mixer. Add eggs, one at a time, allowing each one to thoroughly mixed in before adding the next. Add coconut oil, agave nectar and vanilla. Mix until well incorporated. Whisk in dry ingredients until most of the lumps have disappeared. Stir in the chocolate chips. Grease mini muffin pan with cooking spray or use mini muffin paper cups. Put about 2 tablespoons into each muffin cup, or fill each cup 3/4 full. Bake in a 400 degree oven for 14-16 minutes, or until just cooked through.

Spicy Mushroom Chicken

Sometimes I come across a blog (or two), like this and this, that make me wish I was a better blogger. And by that, I mean a better writer. Don't get me wrong, I became well versed in writing the blah, blah, blah's during college to make my professors think I knew what I was talking about. But I'm not, nor will I likely ever be the type of writer who moves people with my words, whether with humor or through inspiration. And I'm OK with that. It also doesn't help that I like to be short, sweet and to the point. I mean really, this post is already getting a little too lengthy for me. Oh well, you can't have your cake and eat it too. Even if it is gluten free.

But I think I'm going to at least try to improve my blog writing skills... maybe tomorrow.


Spicy Mushroom Chicken
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2 1/2 lbs chicken thighs
2 t extra virgin olive oil
Salt and pepper
2 slices salami, thinly sliced (optional)
1/2 onion, thinly sliced
2 c shittake mushrooms, sliced
1 c cremini mushrooms, sliced
1 glove garlic, minced
1 T fresh rosemary, chopped
1/2 t red pepper flakes
2 T chipotle puree
1 T tomato paste
2 c chicken broth

In a dutch oven or oven-safe pot, sear salami over medium high heat until crisp. Remove salami from pan. Add oil to pan. Season chicken with salt and pepper. Sear chicken for 6-7 minutes per side. Remove chicken. Saute onion, mushrooms, rosemary and red pepper flakes for 7-8 minutes, or until mushrooms browned. Season with salt and pepper. Add garlic and saute for 1 minute. Stir in chipotle puree and tomato paste. Add 1/4 cup of the chicken broth and using wooden spoon, scrape the brown bits off the bottom of the dutch oven. Add chicken back to the dutch oven and add the rest of the chicken broth. Cover and bake in 350 degree oven for 15-20 minutes, or until chicken is cooked through. Top with salami and scallions.

Caribbean Jerk Stew

My boyfriend, Stephen, LOVED this stew. He doesn't think about or care that the weather is already too warm for stew down here in Texas. All he cared was that it's spicy and it contained steak.

This was originally a ground turkey chili, but Stephen is not a fan of ground meat and he says he doesn't like 'chili'. So weird.


Caribbean Jerk Stew
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adapted from Rachael Ray Magazine

1 T extra virgin olive oil
2 lbs chuck steak, cubed
1/2 onion, finely chopped
4 cloves garlic, minced
1 T fresh ginger, grated
2 habanero peppers, finely chopped
3 T fresh thyme
1 T smoked paprika
1 t ground allspice
1 t ground cloves
1/2 t ground nutmeg
Salt and pepper
3 c beef broth
1 14.5-ounce can diced tomatoes
12 oz lager beer (Redbridge if you want gluten free)
1/4 c Worcestershire sauce
1 t agave nectar
2 T apple cider vinegar
Scallions, thinly sliced, optional

Heat oil in a dutch oven over medium-high heat. Add steak, season with salt and pepper and cook until browned. Add the onion, garlic, ginger, and habanero. Stir in the thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in beef broth,, tomatoes, beer, Worcestershire, agave nectar and vinegar. Simmer for 30 minutes until steak is tender. Top with scallions.

African Meat Pies - Take 1

I try more and more to cook gluten free, even for my boyfriend, Stephen. But sometimes I just have to make something that I know he loves. He grew up eating African meat pies and talks about them a lot. So I found this recipe and decided to give them a try. Unfotunately, I can't remember where I found this recipe. But I might as well retype, because it did not have very good directions.

Oh, and this is Take 1 of the meat pies because Stephen was so excited about these that he has already told me the other versions of fillings that he wants. So there will be more versions to come. And he's hoping those versions will come sooner rather then later.

African Meat Pies

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3 1/2 c flour

Pinch of baking soda

Pinch of salt

2 eggs, separated

2 sticks butter, cubed

1/4 c water

1 lb ground beef

1 t extra virgin olive oil

2 carrots, diced

1/2 onion, diced

Salt and pepper

Ground red pepper, to taste

Put flour, baking soda, salt and butter into food processor and pulse until the texture looks like coarse sand. Add 2 egg whites and 1 egg yolk. Turn food processor on and slowly pour in the water. Process until dough forms and starts to pull away from the sides. Pour the dough out of the food processor and knead to form into a uniform ball. Wrap the ball with plastic wrap and refrigerate for 30 minutes. In a large skillet, heat oil over medium high heat. Add ground beef, salt and pepper to skillet and brown through. Pour out excess grease. Add carrot and onion and saute for 3-4 minutes, or until tender. Let meat mixture cool. Lightly flour board or surface you plan to roll the dough out on. You want about a 6 inch round that is about 1/8 of an inch thick. You can either roll it out first and cut it into the 6 inch round or roll it out thicker, cut a smaller round then roll it out again to a 6 inch round. Place about 2 tablespoons of filling in the middle of the dough round. Dip your finger in water and wet the outside of the dough round. Close the dough into a half moon and seal the dough together. Use a fork to further seal the dough and make a crimped edge. Prick the top of the half moon with a fork 2 or 3 times. Mix remaining egg yolk with 1 teaspoon of water. Brush tops of meat pies with egg wash. Bake in a 350 degree oven for 35-40 minutes, until browned.

Guinness Braised Short Ribs

I always aspire to make holiday themed foods throughout the year, but all too many times just don't get around to it. But this year, I at least somewhat achieved that goal with this Irish influenced dish. I just happened to make it for my boyfriend, Stephén, last week. Either way, he loved it.


Guinness Braised Short Ribs
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2 t extra virgin olive oil
2 lbs beef short ribs
Salt and pepper
1/2 onion, sliced
1 carrot, cut on bias
1 T fresh thyme
Red pepper flakes, to taste
2 gloves garlic, minced
3 c low-sodium beef broth
12 oz Guinness
1/2 lb red potatoes, halved

Heat oil in a dutch oven on the stove over medium heat. Season short ribs with salt and pepper. Sear ribs for 4-5 minutes per side. Remove ribs from the dutch oven. Add onion, carrot, thyme, red pepper flakes, salt and pepper to dutch oven. Saute for 2-3 minutes, or until slightly tender. Add garlic and let cook for 1 minute. Pour 1 cup of beef broth to dutch oven and scrape up the brown bits on the bottom of the pot. Add the rest of the broth, the Guinness, the ribs and their juices to the dutch oven. Turn the heat up to medium high and bring to a simmer. Let simmer, uncovered for 15 minutes. Cover and cook in a 350 degree oven for 1 hour and 15 minutes. Add the red potatoes, salt and pepper to the dutch oven. Recover and let cook for another 30-35 minutes, or until potatoes are tender.

Stuffed Pork Chops

Since going gluten and dairy free (amongst other things such as corn, egg, soy, beef, peanut, pork, shellfish and sugar) I have been debating with myself about whether or not to truly make this a healthy blog and only post the food I can eat. But reality is that I make things for my boyfriend, Stephen, that I can't eat. So I think that I'm finally willing to accept that some of the recipes here will be healthy recipes that support autoimmune disorders and some recipes will be whatever it is that I'm making for Stephen that day. Recipes like this one...


Stuffed Pork Chops
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4 thick-cut pork chops
2 t + 1 T extra virgin olive oil
Salt and pepper
2 c mushrooms, finely chopped
1 shallot, finely chopped
1/4 c sun-dried tomatoes, finely chopped
1 clove garlic, minced
2 T chipotle puree, see note
2 T parsley, chopped
2 t flour
3/4 c chicken broth

Using a paring knife, cut a pocket in the middle of each of the pork chops. In a medium skillet, heat 2 teaspoons of oil over medium high heat. Saute mushrooms and shallot for 4-5 minutes, or until mushrooms are browned. Add sun-dried tomatoes, garlic, salt, pepper and chipotle puree. Cook for 3 minutes. Stir in parsley and remove from heat. Using a spoon, stuff the mushroom mixture into the pork chop pockets. Secure pocket with toothpick. Season both sides of pork chops with salt and pepper. In a large, oven safe skillet, heat 1 tablespoon of oil over medium high heat. Sear pork chops for 3-4 minutes on each side. Transfer skillet to 350 degree oven for 7-8 minutes, or until pork chops are cooked through. Remove pork chops from skillet. Return skillet to stove over medium heat. Sprinkle flour in skillet and whisk with remaining oil in skillet. Let cook for 2 minutes. Whisk in chicken broth, scraping up all the brown bits from the skillet. Let broth thicken. Pour over the top of the pork chops.

Steak Rub

We are on day 3 of no school because of the weather here in Dallas. Most people are probably getting cabin fever by now. I, on the other hand, am finally getting a day to relax. A couple weeks ago, we found out that my boyfriend, Stephen's mom has the early stages of breast cancer. She had surgery on Tuesday morning and then was released from the hospital yesterday. The surgery went really well and she seems to be having a good recovery.

Though it has been a rough couple of days, it has been nice to spend a lot of extra time with Stephen. This was a quick dinner I made for him last night. Stephen really liked the seasoning on the steak. And he definitely appreciated that I topped the potatoes with cheese and made a gravy.


Steak Rub
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1 t dried oregano
1 t chili powder
1/2 t chipotle powder
1/4 t cocoa powder

Mix well. Use liberally on steak.

Chicken Drumsticks with Balsamic Sauce

Yesterday my boyfriend, Stephen, told me that his doctor told him that he needs to cut down on his sodium intake. He says that it's because of his workout supplement, though I'm sure all the fast food he eats has a little something to do with it. Either way, we are quite the dynamic duo, I'm intolerant and he's salty...


Chicken Drumsticks with Balsamic Sauce
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1 1/2 lbs drumsticks
Salt and pepper
1 lemon, zested
1/2 t dried basil
1/2 t dried oregano
Extra virgin olive oil
1/2 c (low sodium) chicken broth
2 T balsamic vinegar
1/4 t red pepper flakes

Season drumsticks with salt, pepper, lemon zest, basil and oregano. In a large skillet, heat oil over medium high heat. Sear drumsticks for 4 minutes on all sides, 16 minutes total. Add chicken broth, balsamic vinegar and red pepper flakes to skillet and stir well, picking up the browned bits from the bottom of the skillet. Transfer the drumsticks with the sauce to an oven safe dish and cook in a 375 degree oven for 20-25 minutes, or until chicken is cooked through. Pour sauce back into skillet and simmer for 3-4 minutes to reduce by half.

Chicken Verde Bake

My boyfriend, Stephen, loved this dish. The issue I have with it (other than the fact that I can't eat it) is that it really doesn't not look good in pictures. At least not with my minimal photography skills. Maybe that needs to be my New Year's resolution, work on improving my food photography skills.


Chicken Verde Bake
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2 chicken breast, cooked and chopped
1 can black beans, drained and rinsed
2 t extra virgin olive oil
1 1/2 c salsa Verde

1/2 t ground red pepper, optional

Salt and pepper
3 scallions, chopped
1 Roma tomato, seeded and chopped
2 c shredded cheddar cheese
Tortilla chips, crushed

In large skillet, heat oil over medium-high heat. Add chicken and black beans. Season with salt, pepper and ground red pepper and heat through. Stir in salsa Verde bring to a simmer. Stir in scallions, tomato and cheese. Pour mixture into a casserole dish and cover with crushed tortilla chips. Bake in a 375 degree oven for 15-20 minutes, or until tortilla chips are browned and juices are bubbly.

Coconut Shrimp

My boyfriend, Stephen, and I went to Chicago this last weekend. And for all four days, he was so understanding of me having to 'inspect' restaurant menus before choosing a place to eat. I got so frustrated having to do this for breakfast, lunch and dinner, but he was so patient and let me decide where to eat for every meal. It's those little things that remind me how lucky I am to have him, and why I don't mind making him meals that I can't eat.


Coconut Shrimp
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1 lb shrimp, tail-on
Salt and pepper
Ground red pepper, to taste
1/3 c flour
1 egg
2 c sweetened shredded coconut
Vegetable oil

Fill a large skillet with a half inch of vegetable oil, preheat over medium-high heat. Place flour in a small bowl. Beat egg with 1 teaspoon of water in a small bowl. Place coconut in a large plate. Season shrimp with salt, pepper and ground red pepper. Holding each shrimp by the tail, coat it in flour. Then coat each shrimp with egg. Finally, coat the shrimp with coconut, pressing in the coconut to make sure that it sticks. Fry shrimp for 2 minutes per side, or until golden brown and cooked through.

Caribbean Country Style Ribs

When my parents were in town, my mom, Stephen and I were talking about foot massages. Stephen then proceeded to say that he loves ribs so much that he would give me a foot rub every time I made them for him. So what do you think I did as soon as I got home from my visit to Illinois? You got it, I made him some ribs. I couldn't eat the ribs, but that's perfectly OK with me because I got a good foot rub!


Jerk Marinade
from Island Barbecue
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1 t. ground allspice
1/2 t. ground nutmeg
1/2 t. ground cinnamon
3 scallions, finely chopped
4 habanero peppers, halved and seeds removed
1/2 c. white vinegar
1/4 c. soy sauce
2 T. vegetable oil
1 T. salt
1/8 t. garlic powder

Place all ingredients in the food processor. Process for 1 minute. Store marinade in the refrigerator. Marinate meat for 3 hours to overnight.


Caribbean BBQ Sauce
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8 oz. tomato sauce
2 habaneros, seeded and minced
1/2 c. Worcestershire sauce
2 T. agave nectar
1 T. dry mustard
1 T. garlic powder
2 T. white vinegar
1 lemon, juiced
1 t. allspice
Salt and pepper

Combine all ingredients into a small pot. Let simmer for 15 minutes, stirring occasionally.

Coconut Mango Chicken

I made this meal for the fam when my parents when they were in Dallas. My boyfriend, Stephen, joined us for dinner also. Everybody loved this meal, especially Stephen and my nephew, Luke. I think left alone, the two of them could have eaten all of it. But they were nice enough to leave some for the rest of us.


Coconut Mango Chicken
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4 chicken breasts, cubed
Salt and pepper
1 t. ground coriander

1/2 onion, diced

2 ripe mangos, cubed
1 can black beans, drained and rinsed
1 can coconut milk
2 c. instant brown rice

In medium pot, bring 1 cup of coconut milk plus 1 cup of water to a boil. Stir in brown rice and season with salt. Cover pot, reduce heat and simmer for 5 minutes. After 5 minutes, turn off heat and let stand for another 5 minutes. In large skillet, saute onions for 4-5 minutes, until translucent. Season chicken with salt, pepper and coriander. Add chicken to skillet and cook for 5 minutes over medium-high heat. Add the rest of the coconut milk to the skillet and let simmer for 3-4 minutes. Stir in mango and black beans. Cook for another 2-3 minutes, or until mango and black beans are heated through. Serve of brown rice.

Baked Plantains

My boyfriend, Stephen, loves plantains. He could probably eat them everyday if I made them for him. And I have to admit, I too love plantains and find myself buying them more and more lately. Typically they are fried, and are absolutely wonderful that way. But I wanted to find a way to make them with less fat. So I decided to bake them, and I am so glad that I did. Now I don't feel as guilty eating so many of them.


Baked Plantains
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1 ripe plantain
2 t. extra virgin olive oil
1/2 t. salt
1/4 t. paprika, optional

Peel plantain and slice it in large pieces, on an angle. Toss plantain with oil, salt and paprika. Bake in 375 degree oven for 15 minutes. Turn plantains over then cook for an additional 10 minutes, or until tender and browned on both sides. Note: plantains may take longer to cook if they are not very ripe.

Spicy Honey-Brushed Chicken Thighs

Last Thursday was my last contract day for the school year. And it seems that the lack of structure does not do me well. As soon as I'm done with the school year, apparently I'm done with doing anything productive. Including posting on my blog. This is the same thing that happened to me last summer. I really need to work on that this summer.


Spicy Honey-Brushed Chicken Thighs

Steak Sauce

When I made this meal on Saturday, my boyfriend, Stephen told me that I must have wanted to stay in Vegas longer because I made such a nice dinner. As he was eating, I kept hearing, "baby (mumble, mumble) good (mumble) mmmmm!" I love that he's so easy to please.


Steak Sauce
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adapted from Rachael Ray

1 c. tomato sauce
1/4 c. red wine vinegar
1/4 c. Worcestershire sauce
3 T. brown sugar
1/2 t. apple cider vinegar
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. dry mustard
Salt and pepper
1/4 t. hot sauce

Combine all ingredients in a small pot. Bring to a boil, stirring occasionally. Reduce to simmer and let cook for 15 minutes. Good warm, room temperature or cold.

Marinated Steak Tacos

This week, my boyfriend, Stephen, and I went to Las Vegas. We left really early Monday morning and got back really late last night. We had such a great time, and we stayed in this amazing new hotel, Vdara. We did not want to come back to reality in Dallas yesterday, and it certainly didn't help that we had to sit on the plane in Vegas for over 2 and a half hours before taking off.

Marinated Steak Tacos

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1 lb. sirloin steak

1/2 onion, thinly sliced

2 t. red wine vinegar

1 t. extra virgin olive oil

2 t. chili powder

1 t. ground red pepper

1 t. cumin

2 t. onion powder

1 t. garlic powder

Salt and pepper

Corn tortillas

Tomato slices

Queso fresco

In a large skillet, caramelize onions on medium heat, stirring frequently, for about 30 minutes. Whisk together, vinegar, oil, chili powder, ground red pepper, cumin, onion powder, garlic powder, salt and pepper. Marinate steak for 1 hour. Wrap tortillas in foil. Warm them in a 200 degree oven for 20 minutes, or until warm and pliable. In skillet over medium high heat, sear steak for 4-5 minutes per side. Let steak rest for 10 minutes, then slice thinly. Top steak with onions, tomato and queso fresco. Serve with black beans and brown rice.