Rosemary Pork Loin

Rosemary Pork Loin

2 pound pork loin
1 tbsp chopped fresh rosemary
1 tsp salt
freshly ground pepper
1 cup dry white wine

Combine rosemary, salt, and pepper in a bowl.  Dry pork loin and coat in rosemary mixture.  Place in slow cooker with 1 cup of wine.  Cook on low for 6 hours.


Coq au Vin

Coq au Vin

3 pounds chicken thighs
2 ½ teaspoons kosher salt, more as needed
½ teaspoon freshly ground black pepper, more to taste
3 cups pinot noir red wine
1 bay leaf
1 teaspoon chopped fresh thyme leaves
4 ounces pancetta, diced
3 tablespoons extra-virgin olive oil, more as needed
1 large carrot, peeled and diced
8 ounces white or brown mushrooms, sliced
1 teaspoon tomato paste
1 tablespoon all-purpose flour
3 tablespoons unsalted butter

Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In
a large bowl, combine chicken, wine, bay leaf and thyme. Cover and
refrigerate overnight.

In a large Dutch oven cook pancetta over medium-low heat until fat has rendered and is golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate, leaving fat in pot.

Remove chicken from wine, reserving the marinade. Pat chicken pieces  until very dry. Heat pancetta fat over medium heat until it’s just about to smoke. Working in batches,
add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if needed) Transfer browned chicken to a plate.

Add carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat to prevent burning.

Stir in tomato paste and cook for 1 minute, then stir in flour and cook for another minute.

Add chicken, any accumulated juices and half the cooked pancetta to the pot. Cover and simmer over low heat for 1 hour, turning chicken halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.

Healthy Waffles


  • 1/2 cup  almond flour
  • 1.5 cups whole wheat flour
  • 4 tablespoons  coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 teaspoon cinnamon
  • Shaved nutmeg
  • 2 medium sweet potato
  • 4 eggs
  • 5 teaspoons vanilla
  • 4 tablespoons maple syrup
  • 1 tablespoons coconut oil
  • 2/3 cup almond milk


  1. Combine all ingredients in bowl of mixer and mix.
  2. Scoop into waffle maker according to machine’s directions.

Green Smoothie

One would think that a smoothie stuffed with spinach would taste like… well, spinach.  One would be wrong.  No matter how much spinach I shove in the blender, the smoothie still tastes like almond butter, strawberries, bananas and yumminess.
I don’t really have a recipe for this delicious drink meal, but here are the general guidelines that I follow.
Green Smoothie
1-2 handfuls of baby spinach
– 1 banana
– 2 tbsp almond butter
– 10 frozen strawberries, or 10 frozen strawberries and a few ice cubes
– a sprinkle of cinnamon
– 1-2 cups almond milk
1. Combine ingredients, through cinnamon, in blender and crush.
2. Slowly add almond milk until smoothie has reached desired consistency.

*This recipe is easily altered and adapted to taste.  Just keep spinach (or kale if you’re courageous) as your base and build from there. 

Hurricanes for the Hurricane Party

In anticipation of Hurricane Irene smashing into Virginia Beach, we took in some refugees and invited some friends over to make the best of it.  Every good hurricane party serves Hurricanes!

Hurricane Cocktail
12 oz light rum
12 oz spiced rum
10 oz Rose’s lime juice
10 oz grenadine
10 oz orange juice
Combine all ingredients in a large pitcher.  Serve over ice with a slice of orange.

Fruit Herbal Iced Tea

I spent the day at my girlfriend’s parent’s beach house last week.  I wanted to bring lunch, so I made my standard Chicken Salad– updated with slivered almonds and chopped hazelnuts, organic mayo, and a load of Herbes de Provence and a quick loaf of bread.  I dug through the pantry and freezer to see what kind of tea I could concoct.  What I came up with far exceeded my expectations.  I only hope that I can recreate it again!

Fruit Herbal Iced Tea


  • 14 bags Celestial Seasonings Lemon Zinger Tea
  • 3 quarts water
  • 1 cup sugar
  • 1/2 bag frozen mango
  • 1/2 bag frozen raspberries
  • 1 cup oj


  1. Brew and steep tea in 3 qts of water. 
  2. Dissolve 1 cup sugar into hot tea.
  3. Defrost frozen fruit in microwave until juices start to form and fruit turns mushy. 
  4. Pass through a food mill with the smallest disk .  Strain fruit juice into hot tea. 
  5. Add OJ and fill pitcher with ice. 
  6. Serve ice cold with a mint sprig.