Spicy Crunchy Chipotle Chicken (Paleo)

Had a long weekend this weekend… fortunately spent a lot of it cooking, woo! I’ll have a lot of good recipes for you 🙂 I went out for a friend’s birthday to this place in north Philly called Urban Axes. It was really fun… something I never thought I’d say about drinking and throwing axes at a target. A little danger is fun.

The real fun happened afterwards — we went to eat and had the most delicious BBQ food at Fette Sau, in Fishtown (Philly). I got mac and cheese and baked beans as my sides, which were eh… but the MEAT. Omg, the meat. It was sold by the pound — I got some “burnt ends”, which is the crispy last pieces of the brisket, pork shoulder and pork butt. It was glorious… I love burnt food.

I was everywhere this weekend… I also went to Produce Junction in Exton, where I got 2 dozen roses for $5.00. Five dollars = happiness. I also bought some alstroemeria, which are the cutest little flowers that last forever. My sitting area is basically a garden. Which reminds me, I cannot WAIT to plant my herbs! I’m going to make a point to use them when I cook. Since the herbs got infected when they were brought in last year with little mites, I have to be careful to not let that happen this year.

Friday, I had the day off from work so I dedicated it to making some delicious recipes that I hope you’ll all really like 🙂 to start, how about some spicy chicken!??! The weather is poppin today, this recipe is poppin, I’m going to take my dog for a walk… just trying to make the best of global warming. For those of you that miss a good breaded chicken but can’t do any gluten, this is a treat for you. it has the crunch of a good panko, but is actually made from plantains and almond flour. Tasty, especially for picky eaters! Check it out.

Spicy Crunchy Chipotle Chicken (Paleo)


Prep time: 20 min

cook time: 25 min

Serves 4


For the Chicken

  • 2 large chicken breasts, trimmed and sliced in half thickness-wise
  • 10 oz (1 large bag or 2 small bags) plantain chips, plain
  • 1/3 cup almond flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 tsp ground chipotle

For the coating/extra sauce

  • 1 cup paleo mayo, or soy-free veganaise
  • 2-3 tbsp adobo sauce (or more, to taste)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder



  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper, or lightly grease with ghee or coconut oil.
  2. In a large bowl, mix together your mayo, adobo sauce, garlic, paprika, onion powder, salt and pepper. Adjust flavors as needed. Scoop out about 3 tbsp, and set aside. You will need this later for your garnish.
  3. Crush your plantain chips until fine crumbs, similar to panko or as crumbly as you can get them. Add them to another large bowl, along with your almond flour, garlic powder, paprika, onion powder, salt, pepper and chipotle. Mix with a fork until combined.
  4. Similar to chicken Milanese, this is a step by step process. Dip the chicken into the sauce, coating generously and thoroughly. Allow any excess to drip off, and place in breading, pressing to coat thoroughly. If you have any spots that are missed, make sure to cover. Place on your baking sheet, evenly spaced.
  5. Bake for about 25 minutes, until chicken starts to brown. Remove from heat and drizzle with extra mayo sauce.




Valentine’s Day Side Dish-Roasted Broccoli with Goat Cheese and Walnuts! (Keto-friendly)

Happy Valentine’s Day!

Quick post that I wanted to share (if you were looking for a tasty side dish for your delicious homemade Valentine’s dinner… quick-roasted broccoli with goat cheese and walnuts! The kicker that makes this more exciting is how you season the broccoli… which is generously. Enjoy!

Roasted Broccoli with Goat Cheese and Walnuts

Prep time: 10 min

Cook time: 25 min

Serves 5-6

  • 1 large head of broccoli, cut into 1 inch florets (remove the bulk of the stem to avoid tough pieces)
  • ¼ cup extra virgin olive oil
  • Salt and pepper, to taste
  • 1 small shallot, minced
  • Juice of 1 lemon
  • 2 cloves fresh garlic, pressed or minced
  • 1 heaping cup of chopped walnuts
  • ½ cup of crumbled goat cheese
  1. Preheat your oven to 425 degrees F.
  2. In a large mixing bowl, add your olive oil, salt, pepper, shallot. Whisk to combine, and gently toss your broccoli in the dressing, making sure the florets are completely coated. Spread across a parchment lined (or greased) baking sheet in a single layer. Roast the broccoli for 20-25 minutes, until the broccoli starts to brown.
  3. Meanwhile, we prep the toppings. In a small bowl, whisk together your garlic and lemon juice, and set aside.
  4. In a small frying pan, add  the walnuts and  toast over medium high heat, stirring constantly. Do not use any oil – they should remain dry to stay crisp. Once they start to slightly brown, remove from heat and place on a plate to prevent further toasting.
  5. When the broccoli is finished, remove from oven and sprinkle with toasted walnuts and  goat cheese. Gently  toss with lemon and garlic mixture, and serve.



Red Wine Braised Short Ribs (Paleo!)

February… this has been an eventful month so far, and it’s almost half over which is just frightening. As of last week, we entered the era of the Yang Earth Dog, which refers to our placement in the Solar Chinese Zodiac calendar, and a lot is changing — we’re on the start of a complete refresh of energy moving about ourselves and our environments. If this interests you to learn more about it, head to my friend’s blog here — she is a Feng Shui expert and knows all about it.

Another little something is coming up is Valentine’s Day! Some people really dislike this holiday, but I have to be honest… I’ve always loved Valentine’s Day. For lack of like, literally never having a Valentine, there’s something really unique about February 14th. The origins of this holiday stem from the Roman romance festival called Lupercalia, where they honored Juno and Pan, two Roman deities. It was based upon fertility, abundance and the dawn of Spring.. which is great, because it’s about this point in the year where everyone’s about to crawl out of their skin from the cold, dry weather, flu-people, and lack of sun tan. The date in which this was celebrated marks our calendars on February 15th – it was only linked in the last few centuries to February 14th, a date to remember Valentine’s persecution (along with Christians at large) during Claudius’ rule. He was jailed for his faith, and befriended a guard whose daughter was blind — Valentine prayed, and the girl regained her sight. As he was about to be executed, he wrote the girl a note that his answered prayers for her were not in vain — signed, her “Valentine”. The idea is that we celebrate Valentine’s selfless love for someone he really didn’t know, but  that it was still so pure and ideal… so nice.

Interesting, right? But let’s talk about today’s interpretation of Valentine’s Day. We can get right to it — many people just can’t stand how “commercial” the holiday has become — the pressure to buy gifts, the need to express yourself to someone in a way that can be recognized to everyone around you… yeah, that stinks. But if you take the ancient concept, and mix it with what we can do in today’s world, you can actually have yourself a pretty good day this Wednesday. Starting with numero uno… you!

I feel as though a lot of people are guilty of this — feeling the pressures of your friends, family, social media and world around you about being linked to someone. Have you ever seen a couple and thought, “gosh… they have each other, and I’m just all alone.” I find it rarely stops there… you’ll comb through everything you’ve ever done, down to your outfits, music preferences, where you hang out, just to see if there’s something  you may be doing wrong that’s causing you to be single. Sounds depressing, yes? So… why do we do that?

A missing piece of the puzzle is called “self-love”. I’m not talking the corny, light-candles-around-the-tub, treat-yourself-to-chocolates type thing (though this is still fine). Self-love goes much deeper than just treating yourself the way you’re hoping someone will, someday. It’s a regular practice through your thoughts and words, that translates through your actions. There’s a time-old mantra that’s tirelessly repeated (yet very quickly forgotten) is this: in order to find love with someone else, you must first love yourself.

WTF, right??? No. Hear me out.

Your thoughts become words, which become actions, which is the equivalent of sending smoke signals out to the world around you. If you’re miserable with yourself, no matter how hard you try, you cannot hide that from people, and most don’t even understand that they pick up on it. They may not be able to put their finger on it, but when everyone’s vibes are swirling around and you’re basically calling yourself a piece of #$@* within your thoughts… if you wouldn’t tell those same things out loud, face to face with your 10 year old self, you probably shouldn’t do it now. Sometimes you need to fake it until you make it with your thoughts and words to yourself, until it becomes so habitual it feels true.

Turn your negatives into positives (there’s always a way), and catch yourself the next time your thoughts don’t fully capture how great you are. It really does sound cheesy, and it is actually very Dr. Seuss-y, but there’s no one on this planet that’s you-er than you, so you should really take pride in that and love yourself. Starting now 🙂

Whether you’re doing dinner  for one, dinner for two, or do what I do and can’t ever figure out how to cook for less than 10… try out this super gourmet (and PALEO! since all the alcohol burns out) red-wine braised short ribs inspired by our kitchen savior, Gordon Ramsay. They don’t look glamourous, but let me tell you. If you’re a meat eater, it is SO worth the wait.

Red Wine Braised Short Ribs (Paleo!)

Prep time: 10 min

Cook time: 4.5 hours

Serves 6-8


  • 2 tbsp olive oil
  • 6-7 thick-cut beef short ribs, bone attached
  • 1 large head of garlic, sliced in half horizontally
  • 1 heaping tbsp tomato paste
  • 1 750ml bottle dry red wine (nothing expensive!)
  • 1 quart low-sodium beef stock
  • Sea salt and freshly ground black pepper
  • 2-3 Fresh thyme sprigs
  • 2 tbsp fresh parsley, loosely chopped
  • Cheese cloth and tie, for the herbs


  1. Preheat the oven to 325 degrees F. season your ribs with salt and pepper, generously. If you’d prefer to remove any excess fat/gristle, do so now, making sure not to take off any of the good meat.
  2. Heat your olive oil in a deep baking dish or dutch oven. Sauté for 10–15 minutes to brown thoroughly well on all sides, including the edges.
  3. Add the bottom half of the garlic bulb, pressing around face down into the oil.  If you have bits from the top parts of the garlic, add to the pan.  Move the ribs aside and add the tomato paste to an open part of your dish… stir around with a wooden spoon for 1-2 minutes to bring out the flavors. Once you’ve let it sauté, pour in the wine, scraping up any bits at the bottom of the pan and stirring in. Bring the wine to a boil and let reduce by half, for about 10–15 minutes.
  4. Add your beef stock, enough so that it covers most of the ribs. Wrap your fresh herbs in a single layer of cheese cloth, and place into the liquid. Bring back to a boil and allow to simmer for another 3-4 minutes, basting the meat with the glaze every so often.
  5. Place your lid on (or cover the roasting dish with foil) and cook in the preheated oven for 3–4 hours, basting every so often.
  6. Once your ribs are finished, remove the herbs. Carefully squeeze the garlic out of the garlic bulb discarding the skin, and mash into the broth with a wooden spoon. Spoon the juices over the ribs, covering them all.
  7. Serve with some delicious Harissa-Glazed Sweet Potatoes, or some warm broccoli salad…. Perhaps some more recipes on the way? I think so 🙂


Spicy Cajun Stir-Fry with Andouille, Veggies and Rice (Gluten-Free)

Ya know… as much of a football fan as I tell everyone that I’m not, I had an overwhelming sense of pride yesterday watching the parade on TV. I didn’t attend in person because I was working, but to see that many loyal fans show their support to a group of hardworking people was a very heartwarming and emotional thing to watch. Hundreds of thousands, if not millions of people gathered to show celebrate, and for something that has truly been a long time coming, it was incredible to watch. God bless them all, too… it was a balmy 28 degrees F in Philadelphia, and I know that no matter what kind of coat you’re wearing… below freezing is just COLD.

As I was talking to my manager this morning, we were chatting about the email his son’s school sent out, advising that any students that wish to attend the parade may do so, as school will be cancelled and made up  one day next month. I actually found that a lot of surrounding schools, including the school district I live in excused absences for anyone wishing to go to philly. At first, my inner Scrooge thought, “yeah, great idea. Keep the kids home from school. Who needs education?”.  After putting my strict and sometimes rigid knee-jerk reactions aside, I thought about it. This is such an important lesson for people to learn, attending this parade. It seems trite, but let me tell you. It really isn’t. Here are a few things to reconsider about ditching work and school to attend the Eagles parade.

#1 – You’re spending time with friends and family

No sports fan ever ventures into any arena alone, and this is for good reason. When you support a team, you’re supporting a cause – a movement, if you will. You’re spending time with important people, placing value on an important time. By carving out time to celebrate with your friends, you’re also memorializing time spent with them doing something you love. Live a little, go throw a beer up to Doug Pederson as he rides by on that bus with his team, and laugh with your friends.

#2 – You’re showing your loyalty to what you love

For those of us who could’ve attended and given up a vacation day, that’s fine… and more than likely, we won’t notice. Philadelphia (much like any other team) has a lot of hard-working, blue collar folks that waited their whole lives to see something like this, and went without a day’s pay just to live their dream of celebrating a Superbowl win with the Eagles. While some may treat a parade surrounding football as a first-world fantasy commodity, it is so much bigger than that to the fans. Your team will always be there, and if you stay with them through thick and thin, a win is that much more satisfying.

#3 – You’re opening yourself up to more love

This one is sort of mushy when you think of your typical Philadelphia sports fan, but let’s be honest. I’d be lying if I said I wasn’t so happy to see that many people gathered around for one purpose. Everyone (the media) loves to portray the Philly fans at large as this wild, sometimes un-classy, rowdy group of people. I’m not saying that’s NOT a little bit true here and there, but it’s derived from passion, and it does go beyond just us over here in Philly. People were absolutely overjoyed to be there – rarely will you see another large public display of appreciation outside of something like the Eagles parade. Go YouTube Jason Kelce’s speech from yesterday – if you can get over his Mummer outfit and really listen to his cries for unity, it was a tale about a group of people that ‘wanted it more’. When you love the game, your tribe, your city, your ANYTHING, there’s so much more love. Don’t ever let anyone tell you otherwise.

And on that note…. Allow me to give you something that will warm your heart…. and your stomach. It is SPAAHHCY.

Spicy Cajun Stir-Fry with Andouille, Veggies and Rice (Gluten-Free)

Prep time: 5 min

Cook time: 20 min

Serves 3-4


  • 1 package (5 sausages) of andouille chicken sausage
  • 1 cup of brown rice
  • 1 small zucchini, halved lengthwise and sliced into 1/3 inch slices
  • 1 cup of eggplant, sliced into bite size pieces
  • 1 red bell pepper, ribs and seeds removed, roughly chopped
  • Cajun seasoning, to taste

For the Cajun seasoning (with lots left over for later!)

  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp dried thyme
  • 1 tbsp fresh ground black pepper
  • 1 tbsp black pepper
  • 2 tbsp cayenne pepper
  • 5 tsp paprika
  • 4 -5 tablespoons seasoning salt


  1. In a small sauce pot, cook your rice per directions. (The rice I like only takes 20 minutes to cook, but if your brown rice takes a while, be sure to plan ahead, giving yourself about 10-15 minutes for the rest of your food to cook!)
  2. In a small bowl or jar, mix together your Cajun spices. I like to recycle my old glass spice containers, and you can totally store this spice mix in one as your normally would. Set aside.
  3. While your rice cooks, slice your andouille into thin slices, about ¼ inch thick. Place in a skillet with 1 tbsp olive oil over medium heat. Saute until starting to brown on both sides, about 5-7 minutes.
  4. Once your sausage has started to caramelize, add your peppers, eggplant and zucchini. Season with 1 tbsp of Cajun seasoning mix to start. Turn the heat to medium high, stirring occasionally. Add a tsp more olive oil, as needed. Continue to cook until veggies start to brown and are tender, about 8-10 minutes.
  5. Check your rice – fluff with a fork and remove lid to allow to dry a bit. Add more seasoning to taste, and cook for another 3-4 minutes to brown the dish.
  6. Serve, and enjoy.



Lemon Lavender Cake (Paleo)

How did this happen?

What, you ask? Well, we are already a week into February, which to me makes no sense. I remember New Year’s, I remember Christmas, I remember last summer, and somehow we are already a month into 2018. A lot of nice things have happened so far, and I really get the vibe that this is a good year unfolding, for everyone. A lot of things that have bothered most people have come out into the open, and I almost feel a collective sigh of relief from the world at large… things like the “Me, too” movement, people standing up for one another… their beliefs… it’s been a very nice thing to take notice of.  Here’s my take on February, and what we’ll notice.

This month, as I’ve pointed out, I think is a time to notice and reflect on how we’ve spent 2018 so far. We are well past our New Year’s Intentions, so it’s a likely time where people are asking themselves if they’ve adhered to their beliefs, and if they’ve set out to take the action they planned for. I think it’s also a time where people start to have that “oh, crap!” moment, that it’s already been a month, and how quickly time really goes when you worry about it.

A reminder to everyone reading this is that, whatever your intentions for yourself were, do not compare yourself to anyone else as you think about them. Skip the highlight reels on the internet, forget the nasty comments made in the media, and start remembering why you made your intentions for this year in the first place.

Did anyone take notice of how we started out this month the day after a beautiful full moon? February has a reset button for those who need a do-over, or another chance to set the pace for the rest of the year. Reevaluate what you brought into 2018 with you, and reflect on how you’ve actually improved upon your concerns, or made changes for the better. Is something still not working, no matter how hard you try? Perhaps this is the month where you take advantage of the “reset button”, and you shed what weighs you down to continue improving yourself and sticking to your intentions for the rest of the year.

On a side note… today was bad weather so I worked from home. It was an intention of mine for 2018 to be as productive as possible on these days… which means squeezing in any extras I can without the distraction of my work friends, and to take advantage of my oven being right next to me as I work so that I can find new ways to feed my tribe of fellow foodies 🙂 This took some experimentation, but it came out every bit as good as I hoped on my final try. Who wants Spring time? I do! Have this in your recipe stash for the first day of Spring.

Side note! Follow me on Instagram if you haven’t already, @thedivinekitchen. Lots of pretty recipe pictures… head over that way and follow!

Lemon Lavender Cake (Paleo)

Prep Time: 15 min

Cook time: 30 min

Serves 6-8


For the Cake

  • 5 eggs, whisked
  • 1/3 cup coconut oil, liquid (melted but not hot off the stove)
  • 1/3 cup maple syrup
  • 1/3 cup lemon juice
  • 1 tbsp vanilla extract
  • zest from 1 lemon
  • 1/2 cup plus 1 tbsp coconut flour
  • 1 tbsp culinary lavender, finely ground
  • 1/4 cup tapioca flour
  • 1/2 tsp baking soda
  • 1/8 tsp finely ground Himalayan salt

For the frosting

  • 1/3 cup of coconut butter
  • 1 tsp agave
  • juice from half of lemon


  1.  Preheat the oven to 350 degrees F. Grease a loaf pan (mine was about 8in x 4in) with coconut oil or ghee.
  2.  In a large mixing bowl, whisk the eggs with the coconut oil, lemon juice, vanilla, maple syrup, and lemon zest. If you’re melting your coconut oil on the stove top, be sure not to add it as soon as it’s finished melting – you don’t want your eggs to scramble! Give it a few minutes to cool down.
  3.  Next, mix in your coconut flour, tapioca flour, baking soda, and salt. Mix thoroughly. You’ll notice that the mixture may look a bit fluffy – this is fine… science at work with the baking soda. Allow the mix to sit for about 5 minutes so that the coconut flour can absorb. Gently mix in your lavender.
  4.  Add your batter to your greased loaf pan. Bake for about 30 minutes, or until a knife or toothpick inserted in center of cake shows no batter on it. Remove from heat and allow to cool once finished.
  5.  As your cake is baking, mix together your coconut butter, agave and lemon juice. If it starts to separate, that’s ok! You can melt it so that it melts together, remove from heat and stir, then place in a small bowl in the fridge for 5 minutes. Stir to get the consistency back, and then spread over your cake. Optional – garnish with slices of lemon for a pretty dessert centerpiece.



Super Easy Salmon Cakes (Paleo)

WHAT a weekend!

The Eagles won the Super Bowl. I was born and raised in the Philly area, and while I don’t particularly care (at all) for football, seeing the underdog win coupled with Philly’s excitement and undeniable loyalty to their team… what an amazing thing. Unfortunately, everyone who says that most Philly fans are obnoxious is right, as people completely desecrated parts of Center City. Tacky? Yeah. We never said we were classy…. but we did say we were excited. With an estimated 2 million people at the Phillies parade in 2008, and tons more estimated for the Eagles parade… I’m definitely not going. That’s terrifying.

I came to work this morning to find out I won the Q4 MVP Award for my organization, which includes tickets to an event sponsored by my employer…. quite a few things to  choose from!! Keeps getting better, pretty intense.

Not to jump around here, but was anyone as shocked as I was to learn yesterday that Kylie Jenner actually had a baby? I mean, it was almost undeniable that she was actually pregnant, but somehow I was still surprised when she broke the news yesterday about her new baby girl. I can’t lie… I watched that 11 minute video and teared up a bit because it was really touching.

Since I don’t really have a lot of important stuff to say, I’ll get straight to the food. I’ve been slacking a lot on the cooking from being so busy… but I’ve had this idea for these cakes for the longest time. I had considered using almond flour, but decided to switch it up with coconut flour to give it a finer, softer texture. These can be altered to cater to whatever flavors you like — I started off making it a bit Asian-inspired, but then went back to my good ol’ crab cake roots with the dijon and Worcestershire. Play around with it and see what you like!

Super Easy Salmon Cakes (Paleo)

Prep Time 10 min

Cook Time 20 min

Serves 5-6


  • 15-18 oz of canned cooked salmon, boneless and skinless (I like Wild Planet — each can is 6 oz, but in a pinch I will use 3 Star-Kist packets, which are each 5 oz)
  • 1/2 tsp fresh garlic, minced or pressed
  • 1/3 cup paleo mayo, plus additional 1/3 cup for sauce
  • 3 to 4 tbsp coconut flour
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1 tbsp tamari, coconut aminos or low sodium soy sauce (not Paleo!)
  • 1/4 tsp black pepper
  • 3 stalks of scallions, sliced thin (green and white parts), plus more for garnish
  • 2 eggs
  • 1 heaping tbsp Grey Poupon dijon
  • 1 tbsp Worcestershire sauce
  • 1 tbsp sriracha


  1. If baking, pre-heat your oven to 375 degrees F.
  2. Drain your salmon and place in a bowl. If needed, mash with a fork to break up any chunks.
  3. Add half of your mayo, eggs, dijon, Worcestershire, scallions and spices. Mix thoroughly, and do a taste test to adjust to your preference.
  4. Next, add in coconut flour, 1 tbsp at a time. You may not need the full amount, as coconut flour is VERY absorbent — your mixture should still be wet, but stable enough to keep its shape.
  5. Gather a handful and shape into a round, 1 in. thick patty… you should be able to make about 6-7, depending on the size.
  6. If baking, place on a greased or parchment lined baking sheet and bake for 15-20 minutes, until cakes start to brown. If pan-frying, heat 1 tbsp ghee over medium high heat and sauté on each side until golden brown, about 4-5 minutes.
  7. As the cakes are cooking, mix together remaining mayo and sriracha for the sauce; set aside.
  8. Serve with spicy mayo and additional scallions for garnish.



Spicy BBQ “Pulled Pork”! (Vegan, Paleo)

This weekend was super fun! I enjoyed a nice Saturday off from WHBM to go to Terrain for brunch for a friend’s birthday, and then Chadds Ford Winery. I don’t normally booze that much, but a birthday seems like a perfect reason to enjoy the amazing weather we had with some Mimosas and a wine-tasting.

On to what I was talking about last week — I recently received certification as a Level I Usui Reiki Practitioner! Really exciting, actually. During the training, I was a bit skeptical at first of whether or not I’d be able to actually do what is required of practicing Reiki. It was an amazing thing, being able to actually feel the shift in energy when doing a body-scan on someone, and this unfamiliar sense of serenity I’ve had since I took the course. I’m required to practice Reiki on myself for 21 days after the certification, and I can practice on family and friends. I’m working on being more confident about it, so I figured I’d start with my dog (my teacher reassured that animals really enjoy Reiki as they already operate at a higher frequency than we do as humans). Imagine my surprise when my dog wanted NOTHING to do with me putting my hands on her head? She’s not feeling it. She even went so far as to cart of fat little behind off of my bed to sleep (she would never), just so that she didn’t have to deal with it. I haven’t tried it on her since we healed her possible fear/belief of energy work at dinner one night last week, so I suppose I’ll try again. PS – yes, we do all sorts of things at the dinner table… sometimes eating, but more often belief clearing, spiritual readings, pendulum work…. you know. Normal stuff.

Anyway, I’m all about the knowledge.. so I’ve gotten several books and educational stuff from Amazon about the study of Reiki… scholarly articles, educational books, the whole nine. I’m finding that like anything, the best practice and lessons come from doing it in person… so I will be working on finding reasons to practice on people.

On a side note, does anyone miss barbeque weather???? I miss grass, and sunshine, and a sun tan. I also came across something called jack fruit, which apparently mimics the texture of pulled pork, but it’s VEGAN! I was up for an adventure this morning as I didn’t work from the office… so as I did things on my computer, I let 2 cans of jackfruit simmer in some homemade bbq sauce, added some spices, and lo and behold… I sort of want to make someone try it who doesn’t know it’s not pork to see how different they think it tastes because I couldn’t tell the difference. It’s not chewy like pork since it isn’t meat, but it’s definitely tasty.

Check it out!


Spicy BBQ “Pulled Pork”! (Vegan, Paleo)


Prep time: 5 min

Cook time: 4.5 hours (high heat), 8.5 hours (low heat)

Serves 4-6



For the jackfruit:

  • 2 20oz cans of young green jackfruit in water or brine
  • 1/2 tsp ground Himalayan salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • 1/4 tsp chili powder
  • 1/2 tsp garlic powder


For the BBQ sauce:

  • 1 heaping tbsp tomato paste
  • 3/4 cup water
  • 1/3 cup apple cider vinegar
  • 1/3 cup coconut sugar, plus more to taste
  • 1/2 tbsp fresh ground black pepper
  • 1/2 tbsp onion powder
  • 1/2 tsp cayenne
  • 1 tbsp grey poupon dijon mustard
  • 1 tablespoon worcestershire sauce

note: you can use your favorite storebought too — it cuts down on time!



  1. Combine BBQ sauce ingredients in a saucepan and bring to a boil. Reduce to a simmer until thickened, about 30-40 min. Once you reduce the heat, taste and adjust to preference – additional Dijon, vinegar or sugar may be preferred. Note: BBQ sauce can be made ahead of time and stored in your fridge for up to 7 days.
  2. Meanwhile, rinse and drain your canned jackfruit, discarding the center little core piece. Place in your crockpot, and season with salt, pepper, paprika, cayenne and garlic, stirring to coat.
  3. Add your thickened BBQ sauce over your jackfruit and allow to simmer on high for 4 hours, or low for 8 hours. If you’re around while it cooks, stir occasionally. If not – no worries! You can stir a few times before you serve to ensure the flavors are consistent throughout.
  4. When ready to serve, shred to your preferred texture with two forks. Serve over buns, with some coleslaw, or over some veggies!