Sweet & Spicy Pork Tenderloin


  • 1 tsp garlic salt
  • 1/2 tsp ground ginger
  • 1 lb pork tenderloin
  • 1/4 cup Sweet Red Chili Sauce
  • 1 tbsp honey
  • 1/2 tsp Sriracha sauce


  1. Heat oven to 375°.
  2. Combine garlic salt and ginger in small bowl, then rub over pork distributing evenly.
  3. Best cooking method is to cook on a rack set into a baking sheet pan but a foil lined baking sheet works too.
  4. Cook pork for 40 to 45 minutes or until desired pork is cooked to preferred doneness.
  5. Combine chili sauce, honey and sriracha and brush onto pork loin during the last 5-10 minutes of cooking.
  6. Slice and serve, garnish with cilantro.  Goes well with cabbage slaw.



Chinese Chicken Chopped Salad

Salad ingredients:
  • 3 cups shredded romaine lettuce
  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup chopped, massaged kale
  • 1 cup grated carrots
  • 2 green onions, sliced
  • ½ cup fresh cilantro, minced
  • 1-2 cups shredded cooked chicken
  • 1-2 cups mandarin oranges
  • ¼-1/2 cup toasted almonds
  • 2 tbsp sesame seeds (I like using the black ones for color contrast)
Dressing ingredients:
  • ¼ cup liquid aminos or low sodium soy sauce
  • ¼ cup apple cider vinegar or rice vinegar
  • 2-3 Tbsp olive oil
  • ½ tsp sesame oil
  1. Combine the salad mixture and toss together.
  2. Whisk together salad dressing ingredients in a separate bowl.
  3. If serving the whole salad immediately, stir in the salad add-ins (chicken, oranges, almonds, sesame seeds) and enough dressing to lightly coat the salad, adding a little at a time so it doesn’t get too soggy.  I only used about half of the dressing and saved the excess.
  4. Serve right away or keep dressing separate and prepare as needed.

Homemade Pesto Sauce

If you grow herbs in the summer you may be overrun with so much of it you end up giving it away or just letting it go out of control.  Grab a few fistfuls of whatever is growing like crazy and whip up an easy pesto sauce in minutes.  It makes a great marinade for chicken, steak and seafood.  The version I use is dairy free and still is flavorful and delicious.


  • cup fresh herbs, packed cups (basil, cilantro, mint, whatever you got – or mix it up!)
  • 1 cup raw nuts (almonds, walnuts, pecans, pine nuts, etc)
  • cloves fresh garlic, peeled
  • 1/3 cup extra virgin olive oil
  • 1 pinch black pepper
  • 1 pinch sea salt


  1. Add all ingredients, except olive oil, to a food processor.
  2. Give it a few quick pulses to combine.
  3. Turn speed on low setting and slowly start to add olive oil, drizzling in slowly.
  4. Pause part way through and scrape down the sides of your food processor and check the consistency. I prefer mine to be thicker (less oil) and some like it as more of a sauce (more oil).
  5. Pour into a glass container and store in the fridge for up to a week.


Egg Stuffed Sweet Potato Boats


  • 2 large sweet potatoes
  • 4 large eggs
  • 2 slices of ham
  • 1 green onion, diced
  • pinch of salt
  • black pepper
  • Sriracha (optional)

Other filling ideas:

  • Spinach
  • Tomato, diced
  • Broccoli florets
  • Cheddar cheese, shredded
  • White onion, diced
  • Red bell pepper, diced
  • Bacon, cooked and crumbled
  • Avocado


  • Preheat oven to 400°F (200°C).
  • Using a fork, poke holes all over the sweet potatoes.
  • Place uncovered in the microwave for 7-8 minutes until they have softened significantly.
  • Slice in half and use a spoon to scrape out the middle, leave a ¼-inch thick border on all sides.
  • Line a baking sheet with parchment and lay potatoes face up on there.
  • Fill with, diced ham, onion and 1 egg.
  • Season each with salt and pepper.
  • Bake for 8-12 minutes, or until the egg has cooked to the consistency you prefer.  Check every few minutes to make sure they don’t overcook.
  • Top with onions and sriracha if desired.

Drunken Thai Noodles


1 tablespoon low-sodium soy sauce
2 tablespoons sweet chili sauce
2 tablespoons coconut oil
1 pound boneless, skinless chicken breasts cut into pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons chili garlic sauce
2 garlic cloves, minced
1 red bell pepper, sliced
1 small onion, sliced
1-2 scallions, diced
2 medium zucchini, spiraled or julienned
2 teaspoons sriracha sauce
1/4 cup chopped peanuts


In a bowl, whisk together sweet chili sauce, olive oil and sriracha until combined.

Add the coconut oil to a skillet and warm over medium heat. Season the chicken with the salt and pepper and add to your skillet, cooking until browned on all sides.  Add chili mixture to the chicken. Stir well and cook for 1-2  minutes and transfer the chicken to a plate and set aside.

Add onions, garlic and red pepper to the skillet and cook until softened. Add chicken back to the skillet and cook for another 2 minutes. Add in the scallions and the zucchini, tossing well to combine.  Let cook for 2 to 3 minutes and once noodles are tender, add peanuts and toss together.  Serve warm and drizzle with sweet chili sauce.