Do you ever get in a cooking “funk” and get bored with your regular weekly cooking ideas? Well, this recipe was a result of overcoming my cooking doldrums, and it seemed to go over quite well with the family! I wanted a different flavor than just my usual garlic and onions, so why not Indian flavors? My first Indian dish experience was in DC with my husband, when we were first dating. The fragrant spices, with a hint of heat, cooled down with rich, creamy coconut milk. Ahhhhh!!!!

I didn’t use coconut milk in this dish. I didn’t want a creamy sauce with the beef. This dish is a great high protein-low carb meal and even GAPS-friendly. I will be making this recipe again!



1 1/2 lbs ground beef

2 cups green beans, trimmed

1 large sweet onion, diced

1 container baby bella mushrooms, diced

3 large carrots, diced

1/2 cup bone broth

5 garlic cloves, minced

3/4 Tbs garam masala

2 tsp sea salt

1 1/2 tsp cumin

1/2 tsp turmeric

1 head of cauliflower, riced (I also get mine pre-cut at Trader Joe’s in the produce section)


In a large pan, saute onions on medium-high heat for a couple of minutes. Add beef and brown for a couple of minutes and then mix in garlic and spices. Let cook for about five minutes then add the green beans and cook for another 5 minutes. Next, add the mushrooms and bone broth and cook for about 3-5 minutes, until the mushrooms have cooked down. The last thing to add will be the riced cauliflower. The cauliflower takes on whatever flavors you have in your dish, so I like to mix it thoroughly. If your carrots and green beans are still a little too crunchy, just cook the mixture a little longer for your desired texture. I don’t like mushy vegetables, so these times worked well for me.


Coconut Curry Soup

The weather has not been cooperating to help Floridians get into festive spirits for fall. But I’m still going to start making soups! I made this one last week, when it was a little cooler. Okay, maybe only a few degrees cooler and less humidity. I love making soups. They are the epitome of comfort food and a great way to eat tons of vegetables for a meal. And my son devours them. Bonus point for momma!

Coconut and curry are one of my favorite combinations and I add a couple drops of lemongrass essential oil to give it a little zing! I always wanted to cook with lemongrass, but never had any on hand. Until I started using essential oils. Now I always have it on hand, so I can plan my meals without hunting down lemongrass in the grocery stores.

This dish is very filling, loaded with fiber and an array of nutrient-rich vegetables. You can serve this with a fresh loaf of bread, but we are gluten-free so we just eat the soup.


1 package of dried lentil beans, rinsed

1 large Vidalia onion, chopped

1 head of cauliflower, chopped

1 large sweet potato, peeled and chopped into 1 inch pieces

4 carrots, peeled and diced

1 container of baby bella mushrooms, sliced

1 container of fresh baby spinach

2 large tomatoes, diced

1  13.5 oz. can of full fat coconut milk

6 cups of vegetable broth (1 more cup if you like a lot of broth)

1  6 oz. can of tomato paste

4 cloves garlic, minced

3 Tbs. curry powder

1 Tbs. freshly grated ginger

1 Tbs. sea salt

2 drops of lemongrass essential oil


In a large pan on medium-high heat, saute the onions for a few minutes. Then add the carrots and sweet potatoes and cook for about five minutes.

Next, stir in the garlic and ginger and cook for about two minutes.

Add the coconut milk, vegetable broth, tomatoes, tomato paste, curry powder and sea salt. Mix ingredients well, then add lentil beans.

Then add the cauliflower and add 1 more cup of vegetable broth if you like your soup to have more broth. Bring to a bubbling boil, then cover and reduce to a simmer.

Cook for about an hour. Stir in 2 drops of lemongrass essential oil. Make sure you measure the oil on a stainless steel spoon and then stir into soup. This avoids adding too much oil to the recipe.

This makes a huge pot of soup. About 8-10 servings. We had seconds and froze the rest for a cooler day!












curry chicken

With the holidays in full swing, I thought I would share something other than pumpkin with you! (Don’t worry, that doesn’t mean I won’t have any winter produce recipes coming your way.) I love to make dishes where you can mix everything together. It makes it easier for me to get my little one to eat his veggies. My husband loves curry and since I don’t make it often, I created a traditional curry recipe with my personal touch just for him.

Curry is a great boost to your immune system in that it helps with inflammation, fights cancer, and it is even found to help prevent the onset of Alzheimer’s and dementia. So sprinkle it in your dish,  knowing you are truly adding more “spice” to your life 🙂


1 lb. of free-range organic chicken

1 can of coconut milk

1 head of cauliflower, cut into bite-sized chunks

1 red pepper, chopped

1 medium sweet onion, chopped

1 cup of organic peas

3 garlic cloves, minced

1 1/2 Tbs. of curry powder

1 tsp. of sea salt

1/4 tsp. of garam masala

1 Tbs. of toasted sesame oil, divided

2 Tbs. fresh cilantro, chopped

Dash of cayenne (if you like a little more heat)


Heat a large saute pan on medium high heat and add the sesame oil. Add the onions and garlic and saute for several minutes. Add the red peppers and cook for a few more minutes. Then add the curry, salt and garam masala and mix well. Make a “well” in the middle of the pan and add the remaining sesame oil and then add the chicken. Cook for about 5 minutes then add the cauliflower and mix well to season. Add the coconut milk, cover and simmer for about 15-20 minutes. A few minutes before serving, add the peas and cilantro. This is a great paleo style meal but you can add some hot jasmine rice to compliment this dish. I have to add rice for my son to coat the heat from the spices. What are some of your favorite curry dishes? Do you have a mouth-watering recipe you would like to share? I would love to hear from you.

Bon appetite my friend!