1 pound filet mignon, cut into 1-inch pieces 3 1/2 tablespoons honey 1 tablespoon olive oil 1/3 cup coconut oil Kosher salt and freshly ground pepper 3 tablespoons coconut aminos 3 tablespoons Asian fish sauce 2 tablespoons white vinegar (white wine or rice vinegar) 6 scallions, cut into 1-inch pieces 1 small red onion, thinly
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Sandy’s Carnitas Stuffed Sweet Potatoes with Avocado Aioli and Coleslaw With a Kick! To make this creation, it may seem like a lot of steps but it’s actually pretty simple.  Once the potatoes are baked, split them down the middle, stuff them with the carnitas, drizzle with the avocado aioli, and serve with a side
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By the time you read this blog post the current events of today will have passed, It’s the San Francisco Giants home game opener this afternoon and as a California native I’m cheering my team on! I thought it only fitting to cook up a meal that just screams sports, so what else than…CHILI! This
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Skirt Steak with Chimichurri Sauce We have been fortunate enough to have some amazingly warm and sunny days this month.  Spring has hit and our outdoor grill is being used in full force.  Tonight we cooked up a skirt steak topped with chimichurri sauce.  For those of you who have not tried chimichurri; it is
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Deviled Eggs 12 boiled eggs 1/4 -1/2 cup of Trader Joe’s or other all natural mayonnaise 1 tbsp of fresh dill – minced small pinch of sea salt 1 tsp of garlic powder crushed black pepper to taste Bring enough water to cover 12 eggs to a boil, add eggs, and boil rapidly for 8 minutes. 
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