INGREDIENTS Meatloaf: 1 lb to 1 ¼ lbs of organic grass fed ground beef (can also use organic ground chicken)6 finely chopped organic garlic cloves½ of a finely chopped medium sized onion2 organic pasture raised eggsgluten free breadcrumbs (use just enough to soak up any moisture)½ cup of organic tomato or marinara sauce (homemade preferred
INGREDIENTS 2 large organic chicken breasts (halved lengthwise (to make 4 slices))1 ½ cups gluten free breadcrumbs1 ½ cups freshly grated parmesan cheese2 tablespoons minced fresh basil2 large organic pasture raised eggs1 teaspoon water½ cup almond flour1/3 cup olive oil1 ½ cups organic tomato sauce8 ounces fresh mozzarella (sliced)1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon salt1 teaspoon pepper1 teaspoon avocado oil INSTRUCTIONS Preheat the oven
INGREDIENTS CHICKEN: 2 large organic chicken breasts; cut in half and hammered thin½ cup organic almond flour¼ organic rice flour¾ cups of avocado oil (enough to fill a pan at least ¼ of an inch thick)½ teaspoon salt½ teaspoon freshly ground pepper½ teaspoon chili powder½ teaspoon garlic powder½ teaspoon cayenne pepper2 organic pasture raised eggs
I wasn’t always worried about being well preserved, using good quality, clean products on my face or keeping a strict skincare regimen. When I was younger, and by younger, I mean, even when I was in law school, a lot of the time I would literally just use stridex or clearasil face pads to take
INGREDIENTS CRAB CAKES: ½ pound wild caught jumbo lump crab¼ cup gluten free panko break crumbs (whole foods has some options)1 organic pasture raised egg1.5 tablespoons mayonnaise½ tablespoon dijon mustardZest of ½ lemonJuice of ½ small lemon1 garlic clove (minced really well)1 teaspoon salt1 teaspoon black pepper1 teaspoon cayenne pepper1 tablespoon or so of avocado
A month or so ago, I was complaining to my sister about a couple wrinkles I have on my forehead. They have been bothering me for a while, and I decided that I now wanted to figure out a way to get rid of them or at least soften them, so that they are not
Wedge Salad with Homemade Gluten Free Blue Cheese Dressing ¼ head of iceberg lettuce (sliced into smaller pieces)¼ medium sized organic tomato (chopped)2 slices of uncured nitrate and nitrite free bacon (chopped)½ avocado (chopped)1 tablespoon red onion (chopped)1 tablespoon blue cheese crumblesalt and pepper to taste1-2 tablespoons of homemade blue cheese dressing *see separate recipe
By: Taylor Moustris INGREDIENTS TUNA LETTUCE WRAPS 2 4-5 ounce wild-caught ahi tuna steaks1 teaspoon sesame oil1 teaspoon coconut aminossalt and pepper to taste12 whole organic butter lettuce or organic romaine lettuce leaves (try to find big leaves)1 organic mango (sliced into matchsticks)½ small sweet onion (sliced thinly lengthwise)½ organic English cucumber (sliced into matchsticks)
INGREDIENTS 1 teaspoon of avocado oil1-pound baby red potatoes3 ears of organic corn, each cut to create 3 to 4-inch-wide pieces1/4 cup butter (melted)8 organic garlic cloves (chopped into baby pieces)2 tablespoons organic seafood seasoning1-pound wild large uncooked shrimp (peeled and deveined)1-pound of your favorite organic sausage2 lemons (sliced)2 tablespoons chopped fresh organic parsley leaves
I have been on a little sabbatical from writing, so now it’s been almost a year since I took my first long trip after being diagnosed with MS. However, I still wanted to write this post even though I am quite far removed from it now because I think it’s important to discuss traveling with
