Sugarless Ketchup

I keep fiddling around with this recipe, but this is a fairly close taste-approximation to common sugary brands of ketchup. Feel free to taste and tweak to the sweetness and saltiness levels that you prefer.

Sugarless Ketchup
Yield: 2 cups / 32 tablespoons / 1 serving = 1 tablespoon 

1 6-ounce can Muir Glen organic tomato paste
1 8-ounce can … Read more

Stuffed Portobello Mushrooms

These stuffed mushrooms are both delicious and filling. They make a lovely supper, accompanied by a hearty salad and brown rice risotto.

Stuffed Portobello Mushrooms
Serves 2

2 portobello large mushrooms, stems removed
1 tablespoon organic extra virgin olive oil
Salt and pepper
3 ounces frozen, chopped organic spinach, thawed and well-drained
1 cup (or less) leftover mashed potatoes

Read more

Rosemary Cashews

There are dozens of recipes on the ‘Net for these cashews. I tasted these for the first time at a friend’s home and was immediately inspired to make a vegan version. Fair warning: these are completely addictive…make a lot and watch them disappear.

Rosemary Cashews

1 pound raw cashews
1 teaspoon organic olive oil
2 tablespoons minced fresh rosemary
½ … Read more

Smoked Salmon Sushi

This is a lovely appetizer: it combines the traditional ingredients in smoked salmon hors d’oeuvres, but with an Asian flair…and is completely grain-free.

Smoked Salmon Sushi
Yield: 16 servings8 oz. smoked salmon, thinly sliced
8 oz. organic whole-fat cream cheese, softened
2 oz. capers (chop, if large)
2 tablespoons red onion, minced
1 tablespoon lemon juice + a bit
Read more

Vanilla Cheesecake with Chocolate Crust

This is a beautiful cheesecake, worthy of a special occasion. The photo shows it with a fine shifting of cocoa powder, and we served it with freshly-whipped cream.

VANILLA CHEESECAKE WITH CHOCOLATE CRUST
Makes 16 servings // 359 calories, 6 net carbs

CRUST (for a vanilla crust, see end of recipe)
2 tablespoons grass-fed butter
2 ounces (55 grams) Scharffen … Read more

Beef Goulash with Smoked Paprika

After a Christmas rib roast created the need for a lot of creative beef recipes, I made this goulash. It’s a wonderful—and easy—dish if one has leftover beef. If you don’t have leftovers, just cut up a little less than a pound of any cut of beef you fancy, sauté it in some olive oil to brown, and add it … Read more