Homemade Stewed Tomatoes

My family eats a ton of tomato dishes and I decided years ago that I would develop my own recipes, as to keep them organic and healthy.  We are now completely spoiled and we can detect a bottled spaghetti sauce from miles away.  My oldest doesn't eat sauces (she is weird, duh) but my youngest will eat anything smothered in tomato sauce! Anything!

Here is my Stewed Tomato base that I make and add to numerous things. Spaghetti sauce, chili, Chicken Stew and anything requiring tomatoes. It's super simple, healthy and has NO added crap!

Start with fresh, rinsed tomatoes.  I planted several different types this year in my garden.  (The failed, sad garden..) I just use whatever tomato that I have on hand.  I also mix them, no need to keep certain types together. 

Boil a large pot of water.  Make sure the water is to a rolling boil.  Score (X) the bottom of each tomato.  Remove the stem of course.  Gently drop into the boiling water.  Boil for 3-4 minutes or until the skin begins to pull back a little.  


Remove and immediately submerge in an ice water bath.  Allow them to cool in the water. 


Once cooled, peel the skin off and VOILA!  You're done.  Kinda.  I cut them some at this point because I don't care for big chunks in recipes.  I then place them in mason jars and freeze.  Be careful not to fill the jars completely or they will pop their top when they freeze.  I always freeze mine immediately unless I plan to use a batch the same day.  


So simple and yummy!  I don't add any seasonings at this point.  I just wait and season in whatever dish I am making.  Maybe one day I will share my super secret spaghetti sauce recipe!


Love, Molly


Stacey's Shredded Pork Tacos

This is one of my best friend's recipes. She is an avid Whole 30 participant and coach. I love pork and I also have a daughter that won't eat red meat, so I'm always looking for new recipes that she will eat. She loves these! 


1 tablespoon olive oil

3 pounds pork shoulder or butt, trimmed and cut into 3-inch pieces

2 tablespoons diced oregano

1 tablespoon ground cumin

kosher salt and black pepper

1 large yellow onion, chopped

4 cloves garlic, chopped

1/4 to 1/2 teaspoon of cayenne pepper

2 cups no sugar added chicken broth

16 almond flour tortillas

sour cream, salsa, sliced radishes, cilantro leaves, and lime wedges, for serving

Heat the oil in a 5 to 6 quart Dutch oven over medium-high heat. Season the pork with the oregano, cumin, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Add the onion, garlic, and cayenne to the Dutch oven and cook, stirring, until the onion i softened, 3 to 5 minutes. Return the pork to the Dutch oven and add the broth. Cook for 2-4 hours at 325 degrees. 

Transfer the pork to a medium bowl and, using two forks, shred the meat; return it to the Dutch oven and stir into the cooking liquid.

Twenty minutes  before serving, heat oven to 350 degrees. Wrap the tortillas in foil and bake until warm, 12 to 15 minutes. Serve the pork with the tortillas, sour cream, salsa, radish, cilantro, and lime wedges.  

Recipe from : www.staceygreenside.org

Nana's Chicken Salad

Nana's Chicken Salad

I know there are a zillion chicken salad recipes.  With pecans.  Without.  With apples.  With mustard.  You literally can put whatever you want in yours.  This is my mom’s recipe that I grew up on.  It is close to Zoe’s Kitchens, so if I need an immediate chicken salad fix (don’t act like it hasn’t happened), I will grab some there.  But if I had my choice, I would get it straight from my mother.

Brussels Sprout Salad

Brussels Sprout Salad

Have you tried Brussels Sprouts?  Suck it up and don’t be scared. They have a bad wrap, but they are delicious!  This is how I disguise mine and they are always a huge hit at every party!  People are shocked that they love them!  I need you to promise that you will try this recipe at least once.  I adapted this from a Buzzfeed article awhile back.

Cuban Roast

Cuban Roast

This is my go to recipe for clients! I absolutely love it and I always get great reviews from my clients that try it.  I found this over at https://www.noshtastic.com/ and adapted it to my family.  It is Paleo, Gluten Free and Whole30 approved.  My girls adore any type of Pork Roast and we were stuck on the same recipe so when I found this one, I was ecstatic! And it tastes great!