Give Away for the Holidays

It’s that time of year right? Sharing is caring?

So this is potentially coming your way if you leave me a comment and share some link/tweet (etc) love. Any which way YOU like is fine. (I have no idea how many of you are still reading regularly, so hit me up in the comments.)


Organic Olive Oil infused with organic basil, organic Cayenne pepper (both grown in the backyard) and a hint of sea salt.

Like I said, hit me up in the comments and show/share some link love. I will contact the winner via email,  and after receiving your address, ship it to you (Europe go right ahead and enter, will ship there too).

Besides from close family, there is only one of these little jars out there and that recently got sent to a long time internet friend.

Trust me when I tell you, this is some of the best infused oil you’ve ever tasted. Over 3 pounds of the most delicious and super fresh picked organic basil was used in making it. (for approx 1.5 liter of oil)

(the darker red,brown color in the bottle must be a reflection/the bad picture. it’s beautifully dark green and sumptuous)


Happy Holidays everyone.




Simplicity with a Tablespoon of Resistant Starch

The frequency of my posts are almost at the point of sad. But instead of more posts, I will get some little cooking videos going.

I’ve been sticking to the basics. Home cooked meals, lots of walking when I have the chance and for the past 3 weeks no real “exercise”, as I’m resting a little “tweak” in my arm. Of course I spent time looking online at the abundance of horrific diagnoses  and scare stories of what it could be. Golfers elbow, a growth on the nerve, some disease I can’t type nor pronounce correctly, etc etc. Back to the basics. The body has an absolutely astounding ability to heal itself. As such, unless there is something acute, I’m one of the silly’s that never runs to the Doctor. I attempted a bit of logical thinking, which is hard for me, and concluded that this was simply my body saying, stop what you’re doing as we can’t handle the load anymore. That “load” that wasn’t appreciated anymore came from too much bicep work. Silly me.

It’s all so simple really, move your body every day, eat home cooked food, enjoy your work, have a purpose, make and give lots of love to your loved ones, be nice.

On that simplicity note, Resistant Starch. PLEASE go over to Richard’s site FREE THE ANIMAL and read up. Draw your own conclusions and do as fits you. However, don’t discard without careful review and perhaps some self experimentation if so inclined. Besides from Richard’s posts, make sure you read the comments. So many smart SMART people contributing. Pay close attention to Dr BG/Grace comment’s especially. She has been an educator for me for many years and she probably doesn’t even know it. Lots of outstanding info on her site for those that are curious.

I’m ABSOLUTELY convinced that gut health is one of THE cornerstones of a happy and healthy existence. Our little gut critters bring so much to the party, that without them there IS no party. Resistant starch in the form of good old fashioned potato starch seems to really get the party going. Gotta love party guests that come with goodies! ( resistant starch and potato starch).

Bit of food:

Stuffed pepper. Reheated a bit of rice (retrograde resistant starch) with a combo of sauteed onion, mushrooms and grass fed ground beef. Sprinkle of cheese on top with a bit of cilantro for color. Tasty treat.

Enjoy the weekend, get out for a walk, who cares if it’s cold and nasty, relax and recharge.




Real Food Dinner for Two, Step by Step

Look good? Guess what, nothing fancy at all. Carrot, broccoli, potato and onion mash, with chicken in/and mushroom(soup) sauce.

Buy yourself some Mushroom soup for your pantry/cubbard. This brand is pretty good.  It’s great to have around, as its an easy and versatile base for all types of sauce. So this is how I made the above, easy and quick of course.


  • 1 large chicken breast (use any chicken parts that equal that weight. I hardly ever buy chicken breasts, but they were pasture, organic and… ON SALE)
  • 2 medium/large peeled carrots
  • 2 small peeled potatoes, so that two fit in the palm of your hand. You can use any potato. I just like smaller varieties better.
  • 1/2 a yellow or red onion. chopped
  • Small head of fresh broccoli
  • 1 tbsp butter for cooking chicken and onion
  • 1tbsp butter for mash
  • salt and pepper to taste
  • 3 tbsps mushroom soup
  • 3 tbsps water
  • dash of cumin
  • dash of paprika
  • dash of chilly powder
  • dash of red wine

Lets prepare:


Fill a pot with water and while waiting for it to come to a boil, toss in  2 carrots (cut in half or thirds) 2 small peeled potatoes (sliced or cubed for quicker cooking time) and a pinch of salt. Cook until soft.

Take your chicken breasts and sprinkle both sides with spices and salt and pepper. Put 1 tbsp butter in a large deep hot skillet. Add your onion. Saute until translucent not brown. On high heat add chicken breasts. Get a nice sear on both sides. Add a dash of red wine. Swirl your pan a little. Add 3 tbsps of mushroom soup from package. Add 3 tbsps water and combine. Turn heat to medium

Check your carrots and potatoes, when done remove both with slotted spoon and broccoli to the water. Boil/simmer till soft.

Keep your eye on the chicken, you will have to keep adding just a tiny bit of water until the chicken is cooked. But not to much water. When Chicken is done remove from pan and let rest. Add a bit more water turn up heat and let reduce a little. Now remove from fire and pour sauce through a fine mesh strainer.

Broccoli should be done know, remove hard stems. Combine carrot, potato, broccoli in a bowl and add 1 tbsps butter salt and pepper. Also add 2 tbsp of your hot water to it. With a potato masher, mash into desired consistency. From your fine mesh strainer collect some of the smothered in sauce onions. Add 1-2 tbsp to your mash. Adjust for salt and pepper.

Real food, 95% of the time, forever, there in lies the big, very simple, for free to all, “secret”.