This Just In

I did a thing and about a month and a half ago started going vegetarian paleo during the week (mon-fri) and only eating meat on the weekends. After about a month and a half, *without changing my exercise in any way* I have lost 11 pounds and feel pretty dang good. :D Here’s hoping it keeps going and doesn’t stall out. XP


This is amazing. XDD


In a couple weeks we are heading to Vermont for a family get-together, and I can’t wait to go blueberry picking! Usually it’s so hot that I can’t manage to bake a pie, so instead I love throwing the fresh berries in salads. Click on over to my Better Homes and Gardens post for the full recipe and more photos. Cheers to outdoor summer meals!

Slow Cooker Kalua Pig
Recipe found here:

Slow Cooker Kalua Pig

Recipe found here:



For the tart dough:
For the tart filling:
  • 1 Tablespoon extra virgin olive oil
  • 2 small garlic cloves, finely chopped
  • ¼ teaspoon red pepper flakes
  • 1 large bunch of swiss chard, roughly chopped (leaves only) with water still clinging to the leaves
  • 3 eggs plus 1 egg yolk
  • 1/2 cup/120ml whole milk yogurt (preferably sheep’s milk) or (coconut milk kefir or coconut milk for paleo)
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 Tablespoon currants or raisins (optional)
  • 2 Tablespoons/60g pine nuts , toasted
  • 1 to 2 oz sheep’s milk feta cheese (omit for paleo)


Make the tart dough:
    1. Preheat oven to 350 degrees F.
    2. Process the pine nuts and tapioca flour in a food processor until you have a fine flour. Add the almond flour , salt and ghee or coconut oil and pulse to combine. With the motor running add the egg white through the shoot and process until a crumbly dough starts to form.
    3. Gather the dough with your hands and place it in the center of a lightly greased 9-inch tart pan pressing it out evenly to the edges and up the rim of the tart pan using your fingers and the palm of your hand. Prick the dough all over with the tins of a fork and refrigerate to firm for at least 20 to 30 minutes or place in the freezer for 10 minutes before baking.
    4. Bake for 15 to 18 minutes until lightly golden and set.
    5. Remove from oven and cool on wire rack while making the filling.
Make the tart filling:
  1. Heat the oven to 350 degrees F.
  2. Heat the olive oil, garlic and red pepper flakes over medium heat in a medium sized skillet or sauté pan for 1 minute until fragrant but not brown.
  3. Add the chard and coat with the oil and spices. Cover partially and cook until tender (about 5 to 7 minutes), stirring as necessary and adding a Tablespoon of water if the leaves look too dry. Set aside to cool while you make the custard.
  4. Beat the eggs in a large bowl with the coconut milk or yogurt and salt and pepper. Stir in the chard mixture and currants.
  5. Pour the filling into the tart and scatter the pine nuts (and feta if using) over the surface. Bake until golden and firm, (about 30 to 35 minutes) covering the edge of the crust with foil as necessary if browning too quickly.
  6. Let cool completely on a wire rack and serve at room temperature.


Gluten-Free, Grain-Free, Vegetarian, Paleo (use coconut milk and omit feta)