​I have many interests and loves in my life. If you have been following my blog, you know how much I love food. I also love all things Spanish. I had the pleasure of living in Spain in the 80s (my junior year abroad in Madrid) and 90s (graduate degree in Salamanca). I love the culture, the people, and por supuesto the food. Along with paella, tortilla española (also known as tortilla de patata) is one of my favorite Spanish dishes. When I mention having tortilla, most people think of Mexican food with tortillas made of corn or flour. This tortilla from Spain is different. It is actually more like a frittata except that the tortilla does not need to cook in the oven. It is all prepared on the stovetop.  It is often served as dinner and you can always find it at a tapas bar. There is not a respectable bar in Spain that would not serve tortilla española.  It is not difficult to make. Don't let the “inversion” scare you away.  Serve it for dinner with a salad or enjoy it any time of day.

​Ingredients:

• 2 tablespoons coconut oil (in Spain they use olive oil)
• 1 medium onion, diced
• 3 potatoes, peeled and cut thinly
• 1 teaspoon sea salt or to taste
• ​6 eggs

Preparation:

1. Heat the coconut oil on medium high in a 9-inch skillet.
2. When the oil is hot, add the onion and cook for 3 minutes.
3. Add the potatoes and sea salt and cook in the skillet, turning occasionally, until the potatoes are tender. I split them into 2 batches, cooking each batch for 10 minutes. You know that the potatoes are done when they are soft enough to be broken with the spatula. The tortilla will come out moist if the potatoes are just a bit mushy (but don't mash them).
4. In a large bowl, beat the eggs. Add the potato and onion mixture to the eggs and stir to coat.
5. Add this egg-coated potato mixture back to the skillet, spreading it evenly to cover the base of the skillet. Lower the heat to medium and cook until the mixture is half set, about 7-10 minutes.
6. Put a plate over the skillet and invert the tortilla away from the hand holding the plate, so as not to burn your hand. Slide the uncooked side back into the skillet. 
7. Cook until completely set - about five minutes more.
8. Serve in wedges either hot or at room temperature. It is tasty either way.​

I used to make this chocolate mousse recipe often and thought I would try it again because I have been craving chocolate - so what else is new, right? You will not believe how rich and smooth this is and you certainly won't believe that it is made with avocados. Yes,  you read that correctly - avocados!  It is delicious alone or with certain fruits like bananas and berries. I top mine with raspberries and a bit of fresh mint. It is so yummy! It gets even better...did I mention that it is raw, so there is no cooking involved?

Other ways to use the chocolate mousse: You can make this recipe as is or if you want a thicker filling for a pie, you can leave out the water.  You can also add extra water and make it more of a chocolate sauce. Or you could serve it over bananas and coconut ice cream for a non-dairy version of a banana split. Life doesn't get any better than  this.

Prep time: 10 minutes plus 1-2 hours soaking time
​Serves: 8


​Ingredients:

• 1/2 cup medjool dates, soaked for 1-2 hours
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 3 avocados, mashed
• 1/2 cup cacao powder
• 1/2 cup water

Preparation:

1. Place the dates, maple syrup, and vanilla extract in a food processor and process until smooth.
2. Add the mashed avocados and cacao powder and process until creamy. You may need to stop and scrape down the sides of the food processor with a spatula.
3. Add the water slowly through the opening at the top of the food processor and process until smooth. 
4. Serve in ramekins at room temperature or chilled. You can store the remainder in a glass container in the refrigerator for 3-5 days or in the freezer for 2 weeks.

​Ingredients:

• 1 tablespoon coconut oil
• 1 lb. ground turkey
• 1 medium onion
• 2 cloves garlic, minced
• 2 - 15 oz. cans organic kidney beans
• 1 - 15 oz. can organic tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon organic Worcestershire sauce
• 1 bay leaf
• sea salt & pepper, to taste

​Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 3 pasture-raised eggs
• 2 tablespoons of raw, local honey
• 1/2 cup almond milk ( I make my own)
• 2 tablespoons of coconut oil, melted

This spicy dish of marinated steak and sautéed vegetables over zucchini noodles is from the cookbook Against All Grain. This is one of my favorite cookbooks and also one of my favorite recipes. It is a nutrient-dense meal consisting of fats, proteins, and carbohydrates. But most of all, it is delicious!
 
Don’t let the ingredient list intimidate you. There is some prep, but it is well worth it. Coconut aminos are easy to find, but if you do not have them in your cupboard, you could use Tamari, a soy sauce that contains no wheat.
​

Ingredients:
 
MEAT:

• 1 teaspoon freshly grated ginger
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• ½ teaspoon red pepper flakes
• 1 pound flank steak, sliced against the grain into thin strips

NOODLE BOWL:

• 4 large zucchini
• 1 teaspoon sea salt, divided
• 1½ tablespoons sesame oil, divided
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon raw, local honey
• 1 tablespoon apple cider vinegar
• ¼ cup coconut aminos
• 1 teaspoon red pepper flakes
• 1 cup shiitake mushrooms, stems removed, halved
• 3 cups baby spinach
• 1 cup shredded carrots
• sesame seeds, for garnish