Tacos de Tinga-InstantPot or Stovetop

This is one of my favorite things to order at a local Mexican restaurant. I tried it out at home and it turned out amazingly. It is spicy and tasty and I use grain-free tortillas to keep the refined flours and GMO’s out.

1 lb organic chicken (breast, thighs or combo)

1/2 teaspoon sea salt

4 sprigs parsley or cilantro

1/4 cup avocado oil

2 medium onions, slivered

6 plum tomatoes or 14 ounces canned tomatoes

4 cloves garlic

2 chipotle peppers

1 cup free range chicken stock

2-3 teaspoons sea salt

8 grain free tortillas (like Siete brand)

Optional Toppings:

Chopped avocado

Chopped red onion

Chopped cilantro

Sour cream


Salt the chicken breasts and place in the instant pot (if not using an instant pot, see below).

Turn InstantPot to sauté and sauté onions until translucent – OR – chop into fourths and add to the mix in the blender.

Add tomatoes, garlic, chipotle peppers chicken stock and salt in a blender and blend well.  

Pour over chicken and mix until chicken is covered.  

Alternate stovetop method: Poach chicken in water or broth for 20-30 minutes.  Meanwhile, follow directions above for the tinga sauce. When the chicken is cold for a bit, shred it and add the tinga sauce, stirring well to combine

Mushroom Risotto made with cauliflower rice

This is a delicious, rich and flavorful dish that will have you amazed that it is made with cauliflower rice. It uses only simple ingredients and is a breeze to make.


4 cups riced cauliflower (use a food processor or do a wet chop in a high powered blender)

1 tablespoon avocado oil

1/2 cup chopped onion

2 cloved garlic, minced

1 cup chopped mushrooms (more if desired)

1 tablespoon butter

2 cups chicken or beef stock

1/2 cup parmesan cheese

1/4-1/2 cup organic heavy cream

sea salt and black pepper to taste


Sautee the onions over medium heat in the avocado oil until soften and translucent (3-4 minutes). Add garlic and saute for another minute. Add mushrooms, butter, about 1 teaspoon sea salt and 1/4 tsp black pepper, stir and let sautee another minute or two.

Add chicken or beef stock and cook until the flavors are incorporated, most of the liquid is reduced and the cauliflower is at the desired consistency (12-18 minutes). Add 1/4 – 1/2 cup heavy cream and 1/2 cup parmesan cheese. Adjust seasonings if desired.

Grilled Cabbage

Cabbage is a most amazing vegetable.  It is loaded with nutrition and is super versatile.  It can even satisfy meat eaters as it eats like a meat when done this way.

Grilled Cabbage:

Remove outer leaves (see above) 

Cut cabbage into fourths (keeping the core in tact)

Grill over high heat until well charred (especially on the rounded side), flipping fairy frequently.  If on a griddle, use a dome to accelerate cooking, if using a grill, close the lid.  

This will take a little while so let it almost finish before starting the rest of your meal.  (Use a fork to check tenderness of the underneath layers.  

When finished, take off the outer charred leaf and top with grass fed butter and Maldon salt (or coarse sea salt) and crushed black pepper

Optional Fried Cabbage Leaves:

I normally don’t deep fry anything but this is a special treat and when you use the right oil, and eat it in moderation, it is a fabulous treat.  Be careful with the oil because when you first put the cabbage in it will spatter because of the water content.  (see pic below)

Wash the outside of the cabbage

Remove outer leaves

Deep fry in 2 inches of avocado oil

Eat as an appetizer or save to crumble on salad

Veggie, Quinoa salad Bowl with Asian Vinaigrette

For the bowl (feel free to swap or add any ingredients.  It can be your personal masterpiece.  This is a great way to get some raw veggies in your diet and use up veggies so that they don’t go to waste. This makes for a beautiful, colorful and interesting presentation and it tastes amazing.

Shown here with the items below and organic chopped mango on the side


Chopped lettuce and kale on the bottom (from my container garden)

Cooked organic chicken

Cooked quinoa

Sliced organic bell pepper

Sliced cucumber

Sprouts (home grown with a sprouting lid)

Black olives

Sliced green onions

Asian Vinaigrette:

1/4 cup olive oil

2 teaspoons sesame oil

1 tablespoon apple cider vinegar

Juice of 1 lime

2 tablespoons coconut aminos (or organic Tamari or fish sauce)

1/4 teaspoon salt

Pinch of black pepper

Optional- 1/4 – 1/2 teaspoon chili paste (I used sambal olek)

Place everything in a bowl and drizzle with vinaigrette.

Tortilla Espanola (spanish omelet)

Core Plan

Serves 2-4

This is a tasty dish that can be made for breakfast, lunch or dinner. It is a great way to use up potatoes and you should always have eggs on hand. It is super simple to make and tastes amazing. The smoked paprika gives it a unique flavor.

1 tablespoon avocado oil
2 large organic red potatoes, peeled and thinly sliced
Sea salt and pepper to taste
¼ teaspoon smoked paprika, or to taste
1/4 – 1/2 cup sweet  onion, thinly sliced
6 free range eggs
1 teaspoon avocado oil
1 bunch fresh parsley, coarsely chopped (optional)

Preheat an oven to 350 degrees

In an ovenproof skillet (I use cast iron) over medium heat, heat 1 tablespoon of avocado oil and place the potatoes into the hot oil. Season with salt and pepper, and sprinkle with smoked paprika. Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to get soft, about 8 minutes. Add the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. Take the skillet off the heat, and allow to cool for about 5 minutes.

Beat the eggs in a large bowl. Stir in the parsley, add the potato-onion mixture, and combine.

If the skillet is dry, heat another tablespoon of avocado oil on medium heat then pour in the egg-potato mixture into the hot skillet. Reduce heat to medium-low, to let the mixture set a bit. 

Take the skillet off the burner and put into the preheated oven, and bake until the top is golden brown, about 5 minutes. A toothpick inserted into the center should come out clean. Cut into pie-shaped pieces, and serve hot.