I spent some time in Southeast Asia in my early twenties, got my hands on an awesome cookbook and taught myself how to make Thai food. Now, there’s no place better to enjoy this cuisine than in country, but whenever I get a craving for it I just make one of my favorite staple dishes. This is one of them and serves four people. You’ll want to have some rice cooking as you prepare it to serve with the curry…. Read more »

As the rodeo and chili cook-off season begins, I thought I’d share my favorite chili recipe. Everyone differs in the type of meat they like to use when making chili so I’ve left that up to you. You can go with ground chuck or sirloin, or cubed chuck, shank or brisket. I always choose grass-fed, organic meat. You can also mix in bacon or spicy sausage meat if you like. For a leaner chili, try ground chicken or turkey mince…. Read more »

If there’s one thing I never tire of in the kitchen it’s making soup. Something about the process is so relaxing to me – with a warm, hearty and delicious reward at the end! 1/4 cup onion, finely chopped 2 T garlic, finely chopped 1/4 cup olive oil 3 T. gluten-free flour 1 1/2 pint chicken or vegetable stock 1 lb. eggplant, peeled and cut into small dice 1 cup almond milk (or your favorite milk substitute) salt and pepper… Read more »