Tag Archives: recipes

Recipe: Steak in Chocolate Chili Sauce


This is what I just had for dinner and it combines all the best things in life: butter, chocolate, steak, tomatoes, onions and bone broth. ¬†I’m getting the goosebumps just thinking about it!

Steak in Chocolate Chili Sauce

What you’ll need:

3/4 stick of Kerrygold garlic and herb butter

1-2 onions sliced

2 cups homemade bone broth or 3 cups store bought broth

1 cup water if you’re using homemade broth

1/2 – 1 pound of beef, preferably in steak form ūüôā

1 can of diced tomatoes 

1 Tablespoon of chili seasoning

1 Tablespoon on unsweetened cocoa powder

1.  On medium heat, melt the butter and add the onions.

2.  Stir every few minutes, keeping an eye on the onions.

3.  When the onions are translucent, add the bone broth, tomatoes, water, chili and cocoa powder.

4.  Mix well.

5.  Turn down the heat and let that simmer for 15 minutes.

6.  Add the meat.

7. ¬†On low, cover and allow it to simmer for an hour. ¬†(Yep, an hour. ¬†Go wash your hair, take the dog for a walk, do your taxes, shave your chest….whatever.)

8.  Pull the steak out of the sauce and ease it onto a plate.  Cover with the sauce.

I didn’t make anything to go with it tonight. ¬†It would be lovely with some greens or roasted squash.

*You will need your fork and spoon. ¬†I thought that I’d need my knife to cut the meat but it was fork tender.


Recipe: Mashed Sweet Potatoes with Raspberry “Gravy”


Mashed Sweet Potatoes with Raspberry “Gravy’

I had this as a side for my steak the other day. ¬†It was so good so I thought I’d pass it on to y’all.

What you’ll need per person:

For the potatoes:

1 sweet potato

2 cloves garlic

1 Tablespoon of coconut milk

Water to cover

For the “gravy”:

1 cup of bone broth or stock

10 or so raspberries

1/2 Tablespoon mint leaves

2 pinches dried thyme

1 pinch dried rosemary

Juice of 1/2 lemon

To make the potatoes:

1. Peel and cube the potatoes tiny for faster cooking.

2. Peel the garlic.

3. Put the potatoes and garlic in pot and cover with water.  Bring to a boil.

4.  When tender, add coconut milk and either using a fork or a blender, mash and mix well.

5.  Salt to taste.

While the potatoes are cooking, make the ‘gravy’.

1. Put the bone broth in a saucepan.

2. Add raspberries.  (I use frozen.)

3.  Add mint and other herbs.

4.  Allow the broth to reduce by half and mash everything together.

5. ¬†Incorporate lemon juice. ¬†(I like the tang so if you don’t, use a little less juice.)

6.  Salt to taste.

Spoon the gravy over the potatoes and nosh on, my friend.  Nosh on.

I like the chunkiness over the smoothness of the potato but you can also pass through a sieve to get a clearer, smoother sauce.

(Make plenty more if you would rather this as a main dish!)


Spaghetti Squash “Carbonara”


Spaghetti Squash Carbonara

This was one of those dishes that made me want to cry as I saw more of my plate and less of it as I scarfed it down. ¬†It’s been YEARS since I’ve had an authentic carbonara so please take the title lightly.

What you’ll need per person:

3 strips of bacon, cut into tiny chunks

1/8 onion, sliced into thin half-moons

1/2 spaghetti squash (I had this for breakfast, so I used leftover spaghetti squash that I had baked the night before. ¬†If you are starting fresh, cut your squash in half, scoop out the seeds and put a Tablespoon or so of tallow or coconut oil in the “bowl” it creates. ¬†Roast/bake at about 375-400 for 40-50 minutes. ¬†Remove from oven and with a fork scrape out the insides and marvel at the magic of spaghetti from a gourde!)

1 whole egg or 2 egg yolks (You will be eating these raw, so organic, free range is important here.  If you are not used to eating raw egg whites, use the yolk.  The albumin in the white can be difficult for some to digest.)

1 Tbspn of capers

Juice of 1/2 lemon

1. Heat a large skillet.

2. Put in bacon to cook.

3. When bacon is starting to brown, add in onions.

4. When just about crisp, add squash noodles and stir well to incorporate.

5. While those flavors mesh, crack eggs into a bowl and whisk well.

6.  Add lemon juice and capers to skillet and turn off the heat.

7. Transfer the squash mixture to your dish or bowl and pour eggs over, folding them in.

8.  Eat immediately and have a good cry on me as it disappears.

Here’s to nourishing ourselves to freedom!

*Follow us on Instagram where Jenny takes a picture of everything she eats to quiet the fears that eating gluten free and paleo diminishes the joy of eating.  Au contraire, mes freres et soeurs!