August 23, 2011 in family     3 comments

This is Major.

I like to call him Fat Dog.

The kids like to call him Uncle Rolly.

All of the name calling was starting to hurt his feeling so he spent the summer working on his weight.

Now he is just sort of fat.

More real posts coming soon!

Coconut Curry Shrimp

August 16, 2011 in Soups     8 comments

This is another favorite of ours and it gets made fairly frequently.

The ingredients always vary based on what veggies I have on hand, but the soup base is pretty much the same.

Coconut Curry Shrimp

2 small organic yellow onions, thinly sliced

3 bunches organic baby bok choy, chopped

1 batch organic crimini mushrooms, quartered

1-1/2 lbs wild, fresh shrimp (peeled and deveined)

1 1/2 cans coconut milk

1 cup bone broth



ginger powder or fresh grated ginger

organic curry powder

small sprinkle crushed red pepper

In a large pan, sautee your veggies in coconut oil until tender. Sprinkle with ginger power or add fresh grated ginger if you have it.

Next add 1 1/2 cans of coconut milk and approximately one cup of bone broth to your veggies. (More coconut milk=sweeter soup. More bone broth=savory soup). I like mine more on the savory side.

Finally, add shrimp and seasonings and allow to simmer until shrimp is fully cooked.

I like to add a generous amount of organic curry power, a sprinkle of sea salt, a few twists of black pepper, and a small pinch of red pepper flakes for a little heat.

I am not a recipe follower and so when I cook I am not really a recipe maker either. Please take my recipes more as an idea to build on than as blueprint to follow exactly.

It used to be called Spaghetti Sauce.

But then we stopped eating spaghetti.

Now, we like to call it Italian Chili.

And we like to eat it a lot.

Italian Chili is incredibly versitle and ours is never the same from one week to the next. It is a great way to use up your veggies, or better yet, to get veggies into your kids.

If you dice everything really small (smaller than shown) they will have no idea what goodness you have hidden!

This batch has:

1 yellow squash

3 japanese eggplant

2 small yellow onions

5-10 cloves diced fresh garlic

Approx. 6 large crimini mushrooms

2 lbs grassfed beef

2 large cans diced tomatoes with basil

Lots of fresh Basil

Sea Salt


First I sautee all the veggies in a tablespoon of ghee, then I add and brown the ground beef, pour in the tomatoes, season to taste and simmer until you we are ready to dig in. Makes for amazing leftovers!

Eating Healthy does not have to be complicated!

(Shane came up with the name Italian Chili. See, I told you I would give you full credit, Shane.)