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Balsamic Sugar Pork Tenderloin Recipe

Balsamic Sugar Pork Tenderloin Recipe

Loved by:  The Harvey's (Recipe adapted from www.slenderkitchen.com)

tenderloin w300 h300


2lbs pork tenderloin

1/4 cup balsamic vinegar

1/2 cup low sodium chicken broth

2 Tbsp Coconut Aminos (Or Soy Sauce if you prefer)

3 Tbsp Coconut Sugar (Or Brown Sugar if you prefer)

1/2 tsp Cumin

1/2 tsp Garlic Powder

1/4 tsp Chili Powder (Can omit)

Salt (Very small amount) & pepper, to taste


Combine the vinegar, chicken broth, & coconut aminos.

Combine the sugar, cumin, garlic powder, salt & pepper, & chili powder (if using). 

Rub the pork with the sugar mixture & place in the slow cooker.  Pour vinegar mixture over top.

Cook in slow cooker on low for 6-8 hours until very tender.  It will fall apart it will be so tender!


Perfect Pot Roast

Perfect Pot Roast

Loved by: Brandon & Kristina Harvey (Recipe taken from www.foodnetwork.com)

potroast w300 h300


3-5lb chuck roast

2-3 Tbsp olive oil

2 whole onions, peeled and halved

6-8 whole carrots, unpeeled, cut into 2-inch pieces

1 cup red wine, optional

Salt & Black pepper, to taste

3 cups beef broth


Preheat the oven to 275*.

Generously salt & pepper the chuck roast.

Heat the olive oil in a large pot or dutch oven over medium-high heat.  Add the halved onions to the pot, browning them on both sides.  Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so.  Reserve the carrots with the onions.

If needed, add a bit more oil to the hot pot. Place the meat in the pot & sear it for about a minute on all sides until it is nice and brown all over.  Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk.  Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and carrots and put the lid on.  Then roast for 3 hours for a 3lb roast.  For a 4-5lb roast, plan on at least 4 hours.

You will know the roast is ready when it's fall-apart tender.

Grilled Chili Lime Chicken Fajita Salad

Grilled Chili Lime Chicken Fajita Salad

Loved by:  The Schaefer's (Recipe taken from www.cafedelites.com

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3 Tbsp Olive Oil

100ml (Just over 1/3 cup) freshly squeezed lime juice

2 Tbsp fresh chopped cilantro

2 cloves garlic, crushed

1 tsp brown sugar

3/4 tsp red chili flakes (adjust to your preference of spice)

1/2 tsp ground cumin

1 tsp salt


4 chicken thigh fillets, skin removed (no bone)

1/2 yellow bell pepper, deseeded and sliced

1/2 red bell pepper, deseeded and sliced

1/2 onion, sliced

5 cups romaine lettuce leaves, washed & dried

2 avocados, sliced

Extra cilantro leaves to garnish, optional

Sour cream to serve, optional


Whisk marinade ingredients together to combine.  Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows.  Refrigerate the reserved untouched marinade to use as a dressing.

Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy, & cooked through.  (Grill in batches to prevent excess water being released.)  Once chicken is cooked, set aside & allow to rest.

Wipe pan over paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.

Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips, & chicken. Drizzle with remaining marinade/dressing and serve with optional cilantro & sour cream.

Chicken Taco Burger Recipe

Chicken Taco Burger Recipe

Loved by:  The Huemann's (Recipe taken from www.tablespoon.com

chickentacoburger w300 h300


3lb ground Chicken breast

1 packet taco seasoning mix

1 large jalapeno, deseeded & diced

1/2 cup fresh chopped cilantro

2 Tbsp Coconut oil

2 ripe avocados, peeled & pitted

2 limes, freshly squeezed

3 scallions, finely chopped

Salt & pepper, to taste


In a large bowl, mix together chicken breast, taco seasoning, jalapeno, & cilantro until well mixed.  Form into patties.

Melt coconut oil in a large skillet.  Cook patties until cooked through.  Remove from heat & cool slightly before serving.

In a medium bowl, use a fork to mash together avocados, lime juice, & chopped scallions.  Add salt & pepper to taste.

Serve warm patties with guacamole.

Crock Pot Chicken Taco Chili

Crock Pot Chicken Taco Chili

Loved by:  Anyone that tries it!  (Recipe taken from www.skinnytaste.com)

tacochili w300 h300


1 small onion, chopped

1 (15.5oz) can black beans, drained

1 (15.5oz) can kidney beans, drained

1 (8oz) can tomato sauce (Save a bit for the top of the chicken)

10oz package frozen corn kernels

2 (10oz) cans diced tomatoes w/chilies

4 oz can chopped green chili peppers

1 packed reduced sodium taco seasoning or homemade (recipe below)

1 Tbsp Cumin

1 Tbsp Chili Powder

24oz (3 large) boneless skinless chicken breasts

Homemade taco seasoning recipe:

1 1/2 Tbsp Cumin

1 1/2 Tbsp Chili Powder

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Dried Oregano

1/2 tsp Paprika

1 tsp Kosher Salt

1/2 tsp Black Pepper


Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder, & taco seasoning in a bowl and mix well.

Once mixed put in the bottom of your slow cooker & then cover with the chicken breasts.  Use the tomato sauce you saved to cover the chicken & cover and cook on Low for 8-10 hours or High for 4-6 hours.

At least half an hour before serving, remove chicken & shred.  Return the chicken to the slow cooker & mix well.

Top with your favorite toppings!

For some healthier toppings you can do a small scoop of plain greek yogurt instead of sour cream and avocado instead of cheese.  Also good with a small handful of crushed tortila chips on top!

Cauliflower Pizza

pizza w300 h300  Cauliflower Crust Pizza



1/2 large cauliflower, cut into florets (about 2 cups)

1/2 cup shredded part-skim mozzarella (I buy a non-dairy vegetarian cheese at Whole Foods)

2/3 cup all purpose flour (you can use whole wheat flour if you prefer or almond flour.  If you use almond flour it typically requires more egg or binding agent, so I add one more egg).  You can also use half all purpose flour and half whole wheat flour.

2 large eggs

1 tsp minced fresh oregano (I buy a jar of Pizza Seasoning (non GMO) at Whole Foods

1/2 tsp kosher salt  -  1/2 tsp granulated garlic  -  1/8 tsp grated black pepper


1 cup water – water packed roasted red peppers, rinsed, drained well and chopped

2/3 cup crumbled feta cheese

10 medium Kalamata olives, chopped

2 tbsp chopped scallions  (we like using a purple onion sliced in thin slices instead

1 tbsp chopped fresh oregano

  1. Preheat oven to 450 degrees.  Line a large rimmed baking sheet with parchment paper; spray with cooking spray.

  2. Place cauliflower in food processor; process to consistency of rice.   Spoon into a large bowl; add remaining crust ingredients and stir to combine.   Spoon crust mixture into two 8” circles on prepared pan.   Smooth with a spoon to form an even layer.  Bake until medium brown on bottom; about 20 minutes; carefully flip over.   Bake until evenly browned; 10 minutes or more.

  3. Sprinkle crust with toppings; bake until heated through…about 5-10 minutes.   Slice and enjoy.


We dice and sauté different vegetables each time:   Japanese Eggplant, Sweet Potatoes, Zucchini, Squash…..and you can even use crumbled bacon if you like.   Be creative.

Also we don’t make crust into two 8” circles.   Instead we just use rimmed 9 x 12 pans and make rectangular pizza’s.     

If you don’t tell your kids it’s Cauliflower crust they’ll love it.