Chimichurri Sauce

PARSLEY  is the star of the show today. I grow it in large containers in summer. It is abundant and keeps on giving. Cut it back and a few days later you have MORE!



an herb-based condiment that is a culinary specialty of Argentina and Uruguay. Typically served alongside grilled steaks, roasted beef and pork sausages, it is made from parsley, dried oregano, garlic, salt and pepper in a base of olive oil and vinegar.

I add a little red pepper flake for that kick. 

Recipe: 12 servings 1 tbsp each

  1. Large bunch of fresh parsley washed stemmed and finely chopped = 1 cup
  2. 1/2 cup olive oil
  3. 5 cloves garlic finely chopped
  4. 2 tsp dried oregano
  5. 1 tbsp + red wine vinegar 
  6. 1 tbsp + fresh lemon juice
  7. 1/2 tsp sea salt
  8. Fresh cracked pepper
  9. Dried chilli flakes (optional)


99 calories  per TBSP

Fat 9.3 Carbs 3.2 Protein 1.8

Happy Thanksgiving


It’s Thanksgiving and we have so much to be thankful for. I was fortunate to spend time with both families this weekend. Mine and my husbands. That’s the stuff that makes me happy. Being with the people you love and care for. And although some were curious about what a Paleo lifestyle is, many couldn’t conceive of the idea of letting go of their favourite comfort foods, like bread and pasta.
I’ve said it before, no one that I know can follow a Paleo lifestyle 100% to the letter. And in my opinion, it’s perfectly normal and necessary to eat some of those Non-Paleo foods every now and then to keep your sanity. So with that in mind and knowing I wanted to make a simple no fail dessert I present to you this.

Pumpkin bread pudding with caramel sauce


3 cups half and half
18 oz pumpkin purée
1 cup ( packed) brown sugar
3 large eggs
1 1/2 tsp cinnamon
1/2 tsp nutmeg 1 1/2 tsp vanilla extract
1 egg bread (about a pound) cubed
1/2 cup golden raisins or chopped apricots(what I used)


1 1/4 cup (packed ) brown sugar
1/2 cup ( 1 stick) unsalted butter
1/2 cup whipping cream


Preheat oven to 350′
Whisk half and half, pumpkin purée,dark brown sugar,eggs,spices and vanilla Ina large bowl. Fold in cubed bread, stir in raisins. Transfer to an 11×13 glass baking dish. Let stand 15 minutes. Bake until a toothpick inserted into center comes out clean. About 30-40 minutes.

For caramel sauce

Whisk brown sugar and butter in a heavy bottom saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth. About 3 minutes.

Serve bread pudding warm with caramel sauce.

This recipe was inspired by Bon Appetit

Spaghetti squash gets saucy

Spaghetti squash gets saucy
Today I’m dishin’ out my meat sauce recipe. It’s one you can make and freeze. I know there are some out there that think meat sauce is just tomato sauce and ground meat. And if that works for you then so be it.
For those that are looking for something more, then look no further.
This sauce as with many needs time to develop flavour.
Think low and slow.
This is why you’ll want to make this as prescribed! You’ll have plenty left over to either freeze or refrigerate for up to a week.

4-6 tbsp olive oil
1 medium-large onion(finely chopped or puréed in a mini processor)
3 small carrots ( same as onions)
2 stalks celery ( same as onions)
3 lbs stewing beef (ground)
1 cup good red wine( something you would drink)
1-24 oz bottle strained tomatoes (see picture below)(available at Cosco)
1/4 cream
sea salt
crushed red chillies
freshly ground pepper


Heat olive oil in a heavy-based saucepan. Add chopped vegetables on medium heat until soft, stirring frequently.
Add the ground beef and cook until it has lost it’s raw colour. Pour in the red wine and boil for 2-3 minutes. Add the strained tomatoes, making sure to get every bit – add a little water to the bottle, swirl and pour into the meat.

Heat cream in the microwave or separate pan then pour into the sauce. Season now.
Cook uncovered over the lowest heat for at least 2 hours. LOW AND SLOW
This sauce should not boil, but should break a few bubbles on the surface.
Stir it occasionally and season again as needed.


Preheat oven to 375′
Cut your spaghetti squash lengthwise and remove the seeds.
On a foil lined baking sheet add 2 tbsp olive oil. Place the squash skin side up and bake 35-45 minutes or until a fork easily pierces though the skin.
Scoop out the inside of the squash into a pan. Place medium heat for a few minutes to remove the excess water before adding your meat sauce.

Basil walnut pesto

The finished product
There are so many versions of pesto out there. This one is my go to.


1 cup fresh basil leaves
1 cup walnut halves
1 large garlic clove
1 ounce grated parmesan cheese
1/4 cup extra virgin olive oil
pinch of sea salt
cracked pepper
ground chili peppers(optional) (to taste)


Start by filling a container or pitcher with cold water. Plunge the basil leaves into the water several times, then drain the water and repeat. This is the best way to get all the dirt and sand off the basil leaves.

Then lay the basil on a tea towel or paper towel to dry.

Once dry, snip the leaves from the stems, measure and place in a food processor. Add the remaining ingredients and process until it forms a coarse paste. Taste and adjust seasoning as needed. Refrigerate for up to a week or freeze in ice cub trays then store in zip lock bags. Use as a marinade for grilling chicken, fish and seafood, in tomato sauce to enhance the flavor or as a sauce on its own.