Preheat oven to 350

Place zoodles in parchment bag, then add garlic and red onion. Season sea bass with salt and old bay. Then add pesto to the top of the fish , place in parchment bag. Cut butter in 1/2 and add a piece to the top of filets . Pour wine over top of each filets . Seal the bag up and place on a baking sheet. Cook for 20 to 25 minutes or until fish is white and flakes easily with a fork. Cook time on the fish depends on the thickness of the filets .

20 jalapeños seeded and cut into strips
Kosher salt

special equipment: dehydrator /coffee grinder (spice grinder) you won’t want to use it for coffee after this.

Place jalapeños in the racks interior side down.
Dehydrate for 9 hours.
Grind In spice grinder.

Note:when you remove grinder lid some of the jalapeño fumes will be emitted.

Inspiration for the stawberry sauce comes from back when I was a kid. My Aunt grew fresh, plump, juicy strawberries in her home in Salinas California by the beach. One morning as my aunt was making pancakes she added a gloriously sweet strawberry sauce on top and I was hooked! So every time I make this sauce I remember my even sweeter aunt Nora.Even better is it is super simple and fun to make! I hope in sharing this y’all enjoy it as much as I do and add a little pizazz to your breakfast or dessert!

First I started with about ten (10) medium to small strawberries that were on the verge of being useless and placed them into a small sauce pan with the top removed. Then I add one (1) cup of frozen stawberries, 1/4 a cup of Stevia (sugar would be fine here too!) and a tablespoon of water. Let the ingredients come to a boil then simmer for about 10 minutes until thick. Take it off the heat to cool for about 5 minutes. Next pour into a blender for a whirl! I usually don’t strain the sauce to add a bit extra texture to the sauce but to elevate the sauce for a more refined guest straining it is the way to go!

This sauce would go great over pancakes, crepes filled with vanilla yogurt and fresh strawberries, or even a piece of cheese cake! This sauce can add a bit of sweet but not too sweet to any dish. Please give it a go and let me know in the comments below how it turned out for you! I would love to hear of your amazing creations!


In a bowl combine coconut flour, salt, garlic powder and onion powder. Add pork and mix. Set as side.

In a large pot over medium heat. Get the pot hot. Add olive oil. Then add the coconut flour covered pork. Let the pork cook and start to get brown. Then add onions,jalapeño,bell, tomatillos and garlic.
Cook for 2 to 3 minutes then add chicken stock and green chilies. Let this cook for 20 minutes or until the pork is fork tender. Turn the heat down to a simmer then add Crema, salt, cumin,paprika and garlic powder. Don’t let it boil. Add cheese and simmer 2 to 3 minutes. Add Cilantro and you are ready to serve.

I garnished mine with more smoked paprika, cilantro and sea salt and black pepper pork rinds.

Servers 4

Place all ingredients into a bowl and mix well. Refrigerator 30minutes. This sauce is great on fish tacos.

Pickled Cucumber and carrots

Ground Turkey



For Pickled carrots and cucumber: Combine and whisk together vinegar, sugar and salt together. Add carrots and cucumbers and toss refrigerate for at least an hour.

For the Turkey: Combine soy sauce, sauce, sugar, five spice powders, garam marsala, pepper, garlic and onion powder in a bowl. Add in ground turkey and mix well.

Place turkey into a medium skillet and cook until turkey is completely brown and temp reads 170 degrees.

For Wrap Construction

Heat Tortilla slightly to make more pliable 10- 15 second in microwave.

Take one tortilla add spinach, 2 oz. turkey, pickled cucumber and carrot, a couple of sprigs of cilantro and wrap tightly like a burrito.

Serve with a lime wedge and Cilantro lime sauce.


In a large skillet over medium heat add a tablespoon of butter. Once it melts and the pan is hot add andouille,red and green bell peppers. Saute until peppers start to soften. Add remaining butter and garlic. Once that has melted add flour. This will help to thicken the sauce. Add heavy cream while stirring . Once incorporated add basil,parsley,Parmesan cheese green onion, and shrimp. Add a pinch of red pepper flake and season to taste with Tony Chachere’s seasoning. Cook until the shrimp is no long opaque. Serve over your favorite pasta.

Pre heat oven to 350 degrees

In a large mixing bowl combine all ingredients and mix well. Line a baking sheet with parchment paper and spray with cooking spray. Then roll meatballs into quarter size balls and place on baking sheet.

Bake for 30 to 35 minutes or until 170 degrees.
* For the dish above I did a simple stir fry with zucchini,snow peas and baby corn. Along with chow mein noodles via the package directions added the thai meatballs and made a sauce with a tablespoon of soy sauce 2 teaspoons of fish sauce and 2 tablespoons of seet chile sauce.

I topped it with pickled cucumbers and carrots
1/4 cup apple cider vinegar
1 tablespoon of sugar (sub for stevia pk)
carrot strips and thinly slice cucumber

****omit * items for Keto / Paleo friendly

Place pecan pieces in a bowl and set aside.

In a separate bowl mix goat cheese, basil, lemon zest and lemon juice together. Fold in blueberries.
Form into a ball and then roll in pecan pieces. Refrigerator for at least 30 minutes.

Shark Bites with Lemon Cilantro Aioli

In a small bowl mix kosher salt, garlic powder, chili powder, cumin, and smoked paprika.

In a skillet over medium heat add vegetable oil.  Season one side of each filet and place seasoned side down in the skillet. Sprinkle the rest of the seasoning mix over the top of the fish.  Cook for 2 minutes. Flip fish over and cook for I minute.  At this point it should be easy to start breaking up the filets.  Finish cooking the fish should no longer be opaque.  Turn off the heat and squeeze   lime halve over fish.

Build your tacos, warm corn tortillas, fish and cabbage.  Top with Lemon Cilantro Aioli.

Lemon Cilantro Aioli

In a small bowl mix mayo, cilantro, lemon juice, lemon zest and garlic powder. Mix together and refrigerate until ready to serve.

In 8 quart pot over medium heat add butter. Allow butter to melt and add celery

And cook for 3 minutes. Add flour cook for 2 to 3 minutes or until it smells a little nutty and no longer like raw flour. Slowly add chicken broth while constantly whisking. Add cream and milk and whisk all together then add Frank’s buffalo sauce. Add honey and Thai sweet chili sauce mix well taste and season with salt and pepper to taste. Add warm cooked chicken and serve.

Garnish with celery and Crumbled Blue cheese

Serves 6 – 8

Spread chipotle mustard over both tortillas. Add four slices of cheese to one of the tortillas. Then add turkey, add another layer of Swiss cheese. Then add ham, then swiss and top with the other tortilla.

In a shallow bowl add eggs,milk and chile power ,whisk to combine.. Heat a cast iron skillet add butter. Dunk quesadilla into the egg mixture,then place on heated skillet cook until crisp.

Serve with Jalapeno jelly.

Stove Top Shrimp Cocktail

Combine ketchup, pickles celery,mustard, Worcester sauce and Tabasco in a sauce pan. Heat of medium heat until the mixture starts to simmer. Season taste with Lawry’s seasoning salt. Let the mixture cool then add cooked shrimp. Mix well and refrigerate for at least an hour before serving
Tip: For a great presentation I will use some jumbo shrimp that have been boiled in old bay. I generally will use a Martini glass.

Preheat oven to 400 degrees

Spray pizza pan with nonstick spray. Unwrap and work pizza dough onto the pan. Add cheese. Then layer the thin slices of sweet potato,covering the cheese. Drizzle olive oil all over the pizza and sprinkle herb seasoning and garlic.

Place in preheated for approximately 15 to 20 min. Or until golden brown.

Heat a 4 quart pot over medium heat. Add bacon and let cook until almost done. Add butter allow it to melt then add shallot,celery, and bell pepper. Cook until shallots are translucent and bell is softened. Then add the flour to the pot and cook for 3 slowly mixing as you pour. Add all corn and stock to the pot and simmer 5 minutes . Do not allow soup to boil. Add in seafood, when the shrimp turn pink add in old bay,Chacheres, and Tabasco. Add Parmesan, cilantro and lemon zest. Allow to cook for 3 more minutes before serving.