Welcome Friends!

Welcome Friends! I am so grateful for all who have shared their stories of food-related hurts and healings. It is an ever-evolving journey for me, and I have relied upon others who have held similar experiences for comfort, empathy, knowledge and support. In this blog, I share some of my personal experiences as well as some of my favorite foods. I am currently on a grain-free diet, very similar to the Paleo diet. Having multiple food sensitivities as well as hypoglycemia, I have taken liberties with the diet, such as using agave nectar instead of honey. I'm aware of the great agave debate, but keeping my blood sugar low takes priority. I use such small quantities, that it is a non-issue for me. In addition, I still use cream in my coffee as well as a few other dairy products sparingly. I have given up so many beloved foods, that I am stubborn when it comes to dairy. Also, when I am really craving a starch, I will eat quinoa, buckwheat, lentils or beans. Again, it isn't very often, and these foods have some very healthful benefits as well. However, I find I feel my best when following most closely to the Paleo diet, eating large quantities of vegetables and animal protein. It isn't a philisophical choice for me, but rather a choice to feed my body what it seems to need for optimum performance-pain free, clear-headed, energetic and balanced. I hope you find something here that looks delicious even though your diet may look quite different than mine. Good food transends across the boundries of "diet." Enjoy!


Pork Broth

I realize pork broth isn't a standard broth. In fact, I'm not sure you can even find it at the store. But when you are on a rotation diet which doesn't allow the use of chicken broth multiple times a week, you have to get creative. I really like using this for bean and lentil soups. By design, pork is one of my protein choices on bean and lentil day, such a great pairing!

3.5-4 pounds pork bones
3-4 whole carrots, chunked or 20 baby carrots
2 small or 1 large onion, quartered
1 parsnip, chunked (optional)
3-4 celery stalks, chunked (leaves included)
15 fresh sage leaves
2 bay leaves
sprig of fresh rosemary (thyme is also tasty)
1-2 tbsp salt (start with 1 and add to taste)
6 quarts of water
1-2 tbsp Ume Plum Vinegar (apple cider would be good as well)

  • Drizzle a small amount of vinegar over meat, onion, carrots, and parsnip
  • Sprinkle with about 1 tsp salt and roast for 1 hour at 400 degrees
  • About 15 minutes before roasting is finished, heat water, celery, herbs and 2 tsp salt in a large stock pot
  • Once roasted and browned, add meat and vegetables to stock pot and bring to a simmer
  • Simmer for 4 hours, skimming off foam every hour or so
  • I like to chill the stock overnight, skim off any fat and then strain into quart jars and freeze. If you are using it right away, then just strain and use.


  1. WOW! You are so creative. I LOVE your blog. Keep up the good work.

  2. Thank you Stephanie! That is such a nice compliment coming from such an accomplished cook as yourself.