Thursday, April 9th, 2015

Add Apple To Your Next Tuna Salad – And, I Love This Primal Mayo

by Kristen Suzanne in Uncategorized
Tuna salad with apple. Delicious.

Tuna salad with apple. Delicious.

I just whipped up this little ditty of a tuna salad and thought I’d share.

It’s totally share-worthy.

You see, I usually eat (low mercury) tuna straight from the can, but now that there is this great Primal mayo available, my tuna can go back to being fun. I’m pretty sure every single mayo out there is made with crap oils which is why it never passes my lips… except for this one. Primal mayo uses avocado oil! Finally. Someone “gets” it. They pretty much make it the way I would at home, if I were into making my own mayo. Which I’m not.

Just never got into making mayo.

And, now I don’t have to even entertain the possibility because I can buy Primal Mayo. Yay. (I bought mine from ThriveMarket BTW.)

The next awesome ingredient is adding apple. It adds the perfect amount of sweetness to cut through the mayo and make each bite a pleasure.

I also added raw grass-fed cheese. Because. It’s cheese.


Love it.

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Tuesday, April 7th, 2015

My Quick Menu Mod at Blu Burger – Striving To Optimize

My Blu Burger Mod

My Blu Burger Grille Mod

Here’s another quick mod to a restaurant menu I do when we eat at Blu Burger. (Here is my Chipotle ModHere is my True Food Kitchen Mod.)

Why do I modify my foods at restaurants? Probably because I won’t truly enjoy my meal if I don’t. Simply put: most restaurants aren’t cooking with ingredients or methods that optimize health (i.e., burgers on grills or health destroying oils like canola oil). I know you might think I’m a bit … errrr … extreme. Hello, my name is Kristen, have you met me?

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Monday, March 30th, 2015

Don’t Be Afraid of the Brine. Pan-Roasted Chicken Breasts w Easy Pan Sauce Recipe.

by Kristen Suzanne in gluten free, paleo, pastured chicken, recipe
Pan Roasted Chicken Breasts w Easy Pan Sauce and green cauliflower

Pan Roasted Chicken Breasts w Easy Pan Sauce and green(!) cauliflower

My husband really loves chicken and we have it on the menu about once a week for dinner. I generally make it, whole, in a slow cooker (as a soup) or something else easy (roasted in a dutch oven).

On occasion for our chicken meal, I make some killer chicken breasts. These require a bit more work, but day-uummm they are good.

However(!), I have three requirements.

  1. The chicken breasts must have the skin on.
  2. The chicken breasts must have the bone in.
  3. And, most importantly, the chicken breasts must come from a pasture-raised organic bird… or I won’t even bother.

Once those criteria are met, I get to making pan-roasted chicken breasts with an easy pan sauce and my family is extra happy.

Brining Alert! The recipe includes brining the chicken breasts which is actually easy and only takes about 30 minutes. I’ll admit, I’ve always been intimidated by the whole brining thing, but turns out, it’s easy. I learned about it from America’s Test Kitchen, cuz they brine their breasts, and I trust their recommendations.

Know this: The brine keeps the breasts juicy and flavorful. Totally recommend.

Know this, too: Don’t be afraid of the brine.

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Thursday, March 19th, 2015

Useful Tips I Learned in Culinary School – Review Classic Cooking Academy

Chef Pascal and me. He's funny and French.

Chef Pascal and me. He’s funny and French.

I’ve mentioned a few times that I recently took a 6-month course at a local cooking school to increase my skills in the kitchen. When I went from vegan to omni, I was feeling out of sorts in the kitchen. I ruined too many grass-fed steaks and wild-caught fish.

So, I talked mom into taking this course at Classic Cooking Academy.

It was amazing, fun, and worth every penny especially since I learned to shuck oysters! I don’t know about you, but watching that on YouTube is not as good as practicing in a class with a professional to guide you.

Raw oyster. Real Food Fast Food. #Zinc

Learning to shuck oysters makes you a total bad-ass.


And, we learned to make things like this…

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Wednesday, March 18th, 2015

Everyone Needs An Aloe Plant – I Burned My Hand.

by Kristen Suzanne in herbs, Kristen Suzanne


I burned my hand. Thankfully I had aloe to put on right away.

I burned my hand. Thankfully I had “fresh” aloe to put on it right away.

I was cooking organic yams in the toaster oven the other day and I reached in to adjust them. In the process, the top of one of my knuckle touched the burner coil. OMG —>> OUCH!

Step 1: Remain calm.

Step 2: Cut a piece of fresh aloe. (Filet the aloe, dig out the insides… put on burn… cover with bandage.)

Phew… feels better instantly.

Every kitchen needs an aloe plant for burns and every home, in general, needs an aloe plant for skin boo-boos, beauty, and even consuming internally to help fight wrinkles. Yes, internally to fight wrinkles. Who knew?!

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Saturday, March 14th, 2015

I Used My Soup-Making Genes From Dad For This Roasted Cauliflower n Carrot Soup Recipe

by Kristen Suzanne in carrots, ghee, gluten free, recipe, soup
Roasted Cauliflower n Carrot Soup - Soooo good.

Roasted Cauliflower n Carrot Soup – Soooo good.

My dad is a chef and my mom is no stranger to the kitchen either. I’m pretty sure I get my comfort in the kitchen because of my genes. Ok, so maybe there’s some nurture going on, too, since I practice. A lot.

Back to my dad. He owned a popular restaurant in Michigan with my uncle until only a few years ago when they retired. Dad was the chef. Uncle was front of the house. Both perfectly suited to their jobs. (Mom was famous for her cheesecake and her table-side cooking, which I will share a funny story of that in the future.)

One of the things for which my dad was known was his soup making abilities. People still talk about it.

The other night I wanted to make a homemade soup with the cauliflower I had. I don’t usually relish the thought of making cauliflower to eat (roasted or steamed) but I do enjoy it in a soup. I also had some carrots and onion and homemade bone broth (i.e., stock). I teach you how to make your own bone broth easily here.

I was feeling soulful and decided that I would activate my dad’s soup-making genes in me to enhance my soup. It totally worked.

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Thursday, March 12th, 2015

Golden Coffee – (hint: add turmeric)

by Kristen Suzanne in coffee, grass fed butter, herbs, MCT oil
Golden Coffee - brain boosting and anti-inflammatory. YES!

Golden Coffee – brain boosting and anti-inflammatory. YES!

I’ve been drinking a coffee shake type drink (or Dave Asprey’s Bulletproof Coffee®) for the past couple of years. I make it most mornings. Lately, I’m adding a new twist to it.

Turmeric powder.

I was hesitant because I didn’t think it’d taste very good, but I tried it, and ya know what? It’s just fine! I don’t even know it’s in there (and neither does Greg – hehe). Now, I’m hooked because it’s an easy way to get some of this anti-inflammatory and brain-boosting herb/spice into my diet – daily. And, if I have a decaf bulletproof coffee at night, which I’m known to do because it’s satisfying like a dessert even though there is no sugar in it, then I’ll get a double serving of turmeric. <– Bring it!

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Wednesday, March 11th, 2015

Almond Butter Chocolate Chip SLOW COOKER GRANOLA

Almond Butter Chocolate Chip SLOW COOKER Granola. YES!

Almond Butter Chocolate Chip SLOW COOKER Granola. YES!

Remember that EASY slow cooker recipe I shared for making granola? It was good, wasn’t it? Easy, too, right?

Well, I decided to make another batch with a bit of a twist.

Chocolate Chips.

I’m not going to bore you with anything else… here’s the recipe.

Wait, you know what? I will mention one thing. This stuff makes a great gift. Make a batch and divide it into pint-sized glass mason jars. Maybe put a cute label on it or a ribbon if you’re that kind of person. Give these away to family, friends, teachers, etc. It’s so good – you really should share it.

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Sunday, March 8th, 2015

My “Skills” Bucket List For Bad-ass-ed-ness

by Kristen Suzanne in Kristen Suzanne, Meditation


Cooking live lobster in culinary school.

Cooking live lobster in culinary school. Smiling but completely terrified.

I made a skills bucket list last year.

These are things that I want to do to improve my skills – which are good for body, brain, soul, work (if you work), and just basic bad-ass-ed-ness.

Here’s my list and how they have (or will) help.


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Friday, March 6th, 2015

Yummy Scramble for Lunch Using Leftover Vegetables

Egg Scramble - Good Brain Food

Egg Scramble – Good Brain Food

Here’s a relatively quick lunch I threw together for Kamea.

We eat a lot of eggs (pasture-raised only) in our house, because they give us important nutrients for our brain (and body) – choline, retinol, vitamin E, vitamin D, and more. Oh yeah, they taste delicious, too. In fact, I was dreaming about scrambled eggs when I first considered leaving my vegan life behind and end that chapter of my life.

On this day, I had leftover roasted brussels sprouts (my favorite roasting method here), and decided they’d make a nice addition to an egg scramble.

Eggs are great any time of the day. Proof: I was watching Family Feud the other day and they surveyed 100 people to ask what food is good any time of the day. The answer? Eggs.

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