The Perfect Egg

Eggs are seemingly one of the simplest to cook foods, in fact it’s the first thing many people learn to make for themselves.  But getting the texture juuuuust right can be tricky. Personally I like a really runny yolk and I want the white to be fully cooked but still soft.  Often with fried eggs the whites get too crispy and browned around the edges.  Or, by the time the whites are cooked through the yolk is half cooked too.  That’s... Read More

Grassfed Meatloaf with Summer Squash, Eggs, Flax & Chia Seeds

Now that Halloween is over but Thanksgiving is not quite here, this is the perfect time to roll out one of my weeknight favorites.  This is a recipe that I make so often I don’t usually think much about it, but I have been tinkering with it for years now so I’m really happy to share where it’s at. It started as a variation of a meatloaf recipe from the South Beach Diet.  The original version calls for ground turkey, egg whites,... Read More

Paleo Cacao Shake

I thought to call this a chocolate protein shake, but I really hate when recipes add protein in the title because it usually means it has a large amount of artificial protein powder. Here all the protein is from natural sources like spinach, egg, avocado, and raw cacao, so it digests easily and is plenty to get you going before a vigorous workout. Then I thought to call this a breakfast shake because I love to enjoy it in the morning, but this recipe... Read More

Nutritional Advice Series: Choose Your Food Wisely – Fats/Oils

    Fats and oils have gotten a bad reputation in the past few decades of fat-free fad dieting, but good fats are actually extremely important to a healthy body, especially our skin and digestive system.  Switching out good fats for unhealthy ones can be key to proper weight management. Many of the vitamins our bodies need to absorb are fat-soluble (A, D, E and K) so they need to eaten along with fats to help them absorb into the body.... Read More

Dutch Baby with Berries and Honey Yogurt Cream

I kept seeing recipes for dutch babies all over the internet, but it was the version on orangette that made me finally bite the bullet and try out this buttery, over-sized pancake, and boy am I glad I did. Eggs make up for most of the batter, so it’s low in flour and has no sugar, which causes parts of the baby to resemble a light omelet or eggy crepe while the edges are so crispy they are nearly croissant-like.  Traditionally Dutch babies... Read More