Paleo, Whole30 Recipe: Beef Pho-Style Soup


Is it cold where you are?  It is chilly in L.A. so I am happy to share this warming soup with you all!

Tip: When making soup I often make my own broth but since @Epicbar has launched the most delicious broths sold in many health food stores, I use it as often as possible. It tastes amazing and supports a healthy gut and happy body. And it saves time! Essential during the full holiday season.




28 ounces of beef broth (I highly recommend using the Beef Jalepeno Sea Salt Bone Broth by @epicbar)
1 lb. of organic, grass-fed flank steak
2 Tbs. of avocado oil
1 tsp. of sea salt
Dash of white pepper
2 medium zucchini, spiralized or peeled in thin strips with a veggie peeler
1″ of fresh ginger, peeled and minced
2 whole scallions, minced
8 mushrooms, thinly sliced

5 fresh basil leaves, minced
5 fresh mint leaves, minced
5 sprigs of fresh cilantro, minced
Fresh lime wedges
Chopped almonds


In a shallow dish, marinate flank steak in avocado oil and a sprinkle of sea salt and white pepper for at least one hour or overnight.

Heat a skillet to medium high.

Add 1Tbs. of cooking fat (avocado oil, ghee or coconut oil) and allow to melt.

Place flank steak on the heated skillet and allow to sear for 2 (and up to 4 if you like it well done) min/side.

Remove from the skillet and allow to cool on a plate. When cool, slice in thin strips (slice against the grain).

Add broth to a large stock pot and heat to medium.

Add zucchini, mushrooms, minced ginger and minced scallion.

When the broth begins to simmer, remove from heat and serve between 4 bowls and top with seared flank steak and garnishes as desired.

Have you used @epicbar broths yet? If so, how? Please share, I love learning from you all!

AIP, Paleo, Whole30, Instapot Recipe: Sesame Garlic Beef Short Ribs


Are you an Instant Pot fan? When you need a delicious, filling meal on the table fast but don’t have hours to wait, the Instant Pot electric pressure cooker will come to the rescue, again and again. This recipe for sesame garlic short ribs is versatile and can be served with your favorite Whole30 veggie dish. We recommend steamed greens, such as bok choy or sweet potato greens, or even a simple asparagus dish.

No Instant Pot? No problem. You can make this recipe in your slow cooker. Just see the recipe note below.

Sesame Garlic Beef Short Ribs:
1 lb. organic beef boneless short ribs, diced in 1″ pieces
2 Tbs. toasted sesame oil
2 Tbs. coconut aminos
2 garlic cloves, minced
4 crimini mushrooms, roughly chopped
2 scallions, minced
1 tsp. sea salt
Dash of white pepper
Fresh lime wedges, to garnish
1 scallion, minced, to garnish


PLACE all ingredients except fresh lime wedges and one minced scallion into your electric pressure cooker, toss well and cook with the steam trapped for 15 minutes.

AFTER pressure cooker has stopped cooking, allow steam to release naturally for 15 minutes.

SERVE on a platter and garnish with fresh lime wedges and minced scallion.


Recipe note: If using a slow cooker, place all ingredients except fresh lime wedges and one minced scallion in your slow cooker, toss well and cook on low for 4-6 hours. When the Short Ribs are finished cooking, remove them from the slow cooker, arrange them on a serving platter and garnish with fresh lime wedges and minced scallion.

Paleo, Whole30 Recipe: Curried Chicken-Stuffed Butternut Squash

When the weather cools down I always begin to crave more filling and comforting foods, like butternut (who am I fooling, I love butternut all year long, but especially love it during the Fall and Winter seasons).

There are so many ways to enjoy butternut squash, and I am happy to know I have the rest of the year to cook it so many ways.  Below is a recipe for stuffed butternut squash, which is hearty enough to serve a few for dinner, or as a warming lunch for yourself all week long.


You can find this recipe for Curried Chicken-Stuffed Butternut Squash and learn how it supports your healthiest self on the Natural Healing Hormone Blog!

AIP, Paleo, Whole30 Recipe: Smoked Whitefish Salad with Balsamic Vinaigrette over Frisee

When it’s hot outside, salads and easy-to-prepare meals might be just what your body is craving.

But often, cold meals neglect an important aspect in meal planning that satiates and keeps your blood sugar even (helping you to feel great and free to engage in the day’s activities).

When asked what is a fast protein that is neither eggs or canned tuna and does not require cooking, I say right way, “Smoked fish!”  Delicious and easy.  Remember to stock it in your fridge (look for wild-caught fish without preservatives or sugar).  I found this Blue Hill Bay’s Smoked Whitefish at Whole Foods and it went deliciously over a plate of frisee with sliced oranges and carrots.

Here is a super quick recipe that offers healthy protein, and requires no cooking:


Smoked Whitefish Salad with Balsamic Vinaigrette over Frisee:

Serves 1


4 ounces of smoked whitefish (or any smoked fish that you like)

1 bunch of frisee lettuce (or your lettuce of choice)

1/2 fresh orange, thinly sliced

1/2 cup peeled and chopped carrots (I used rainbow carrots)

Fresh cilantro to garnish

1/4 cup olive or avocado oil

2 Tbs. balsamic vinegar

1 Tbsp. fresh lemon juice

1/2 tsp. sea salt

Black or white pepper to taste (omit pepper if you are adhering to the Autoimmune Protocol).


In a large bowl, whisk your olive (or avocado) oil, balsamic vinegar, fresh lemon juice and sea salt.

Roughly chop your frisee and add to your bowl of vinaigrette.

Toss your carrots and smoked whitefish (remove skin and bones, if it has any) in your salad and then pour it all on your serving plate.

Arrange the orange slices on your salad and garnish with fresh cilantro.

And that is it!  You can add all sorts of veggies and healthy fats to this meal, such as sliced radish, chopped celery, cherry tomatoes, avocado or nuts and seeds.  Customize it to make it a salad that you look forward to quickly putting together on a hot day that begs no cooking.

Hope you enjoy this AIP, Paleo and Whole30 meal idea!

Paleo, AIP, Whole30 Recipe: Pan Seared Pork Chops with Roasted Romanesco

Need dinner plans for tonight?  How about this pork chop and romanesco dish, simple to make and nurturing to your body:


Pan searing pork chops takes just minutes, and roasting veggies is really simple.

Pan Seared Pork Chops with Roasted Romanesco:

Serves 2



1 Tbs. ghee

2 organic bone-in pork chops (ask your butcher to slice your pork chops thin.  It speeds up cooking time quite a bit).

1 tsp. sea salt

2 Tbs. apple cider vinegar

1 Tbs. coconut aminos

Fresh chives to garnish


1 Tbs. ghee

1 head of romanesco

1 tsp. sea salt

Black or white pepper to taste (omit pepper if following the Autoimmune Protocol).


Preheat your oven to 350 degrees.

Roughly chop romanesco, toss it in ghee, sea salt and pepper and arrange on a baking sheet lined with parchmont paper.

Stick it in the oven for 25 minutes.  After 25 minutes, toss it with a spatula, then cook it for another 15 minutes or until the romanesco tips start to get dark.

Heat 1 Tbs. of ghee in a medium size frying pan (I like using a cast iron skillet).

Add pork chops, sea salt, apple cider vinegar and coconut aminos.

Cook on medium-low heat with a lid, flipping a few times until it is cooked all the way through.

Remove your romanesco from the oven and turn on the broiler to high.

Place your cooked pork under the broiler for 3-5 minutes or until is gets dark and caramelized.

That’s it!

Plate your pork and romanesco and top with fresh chives (use kitchen scissors for this).  Pictured above is pork and romanesco served with radicchio.

Hope you enjoy this simple and tasty meal!