Pork Tenderlion! First BBQ of the year!


Back on the blogging wagon, hopefully to stay!

Tonight we are going to have one of our favorite meals. BBQ pork tenderloin with pear salad dressed with raspberry vinaigrette and candied walnuts.

The pork was marinated in a nice chardonnay marinade, great stuff even if it was from a bottle!


Here is how to make the dressing, the star of the show.

Raspberry Vinaigrette 

2/3 Cup Raspberry Vinegar
3/4 Cup Olive Oil
1/4 teaspoon Garlic Salt
1 Tablespoon Dill Weed
2 1/2 Tablespoon Dijon Mustard

 Blend and store in frig in glass bottle.


Vegan Baking Substitutes, Egg and Dairy Free Vegan Desserts

Vegan Baking Substitutes, Egg and Dairy Free Vegan Desserts.

This is one of the resources that Way(ne) found that should really help us.  Many of the things we love to cook have dairy but with this kind of information, trying substitutes is much easier.

Chicken Kebab Gyro with Tzatziki Sauce

I will have to say that while this dish sounded great, I wasn’t pleased with it.   I may try another recipe along with mods I think will be good.  It sure is healthy!  The Tzatziki sauce (one of my favorites) did turn out pretty good but I think I put a tad too much garlic in it.  Did I say that????

Kebab Ingredients

  • 2lbs of ground chicken (we actually used 1 1/2 lbs)
  • 1 large handful of fresh parsley finely chopped
  • 1 large handful of fresh mint finely chopped
  • 1/2 medium onion grated
  • 1 Serrano chili seeded and minced
  • 1 Tbs of grated ginger
  • 1 Tbs of grated garlic
  • 1 Tbs of garam masala
  • 1 Tbs of paprika
  • Salt and Pepper to taste

Put all ingredients into large bowl and mix well.  Use your hands for best result. Form large size (oblong) kebab on skewers or into patties (like hamburgers).  If you are planning to eat them in a pita make it more oval-shaped.  Use one or two skewers into each kebab to made it easier to flip them.

Fry them on a flat griddle brushed with a little bit of oil until both sides are cooked through on medium heat.  Gently press down and flatten them so they are like an oblong burger shape if you want to eat them in a pita as a Gyro.

Tzatziki Sauce Recipe:

  • 8oz of Greek style plain yogurt or regular plain yogurt that you have strained with a paper towel in a colander to allow all the liquid to drip out.
  • 1/2 an English Cucumber diced finely
  • 1 Tbs of olive oil
  • 1 Tbs of fresh lemon juice
  • 1 tsp of fresh dill minced
  • 1 tsp of fresh mint mince
  • 1-2 garlic cloves grated
  • salt to taste.

Mix well and allow to chill in fridge for 1-2 hours before serving.

I served it with a mixed baby green salad and some sliced red onion.  I also warmed the pita bread in the oven.  If you have a wide mouth toaster you can use that.


Lemon Ginger (Simple) Syrup

There are many variations that can be done with this recipe and it is useful in many drinks and dishes.  We like it in our cocktails and as a sweetener for our tea.


  • 2 cups water
  • 1/2 cup brown sugar
  • 1/2 cup organic honey
  • 2 inches fresh ginger, peeled, sliced thin
  • few drops of lemon concentrate
  • few drops of lemon juice
Place water in sauce pan and heat just to vigorous steaming, just before boiling then turn town to medium-high.  Stir in brown sugar until dissolved then stir in honey until dissolved.

Drop in ginger and bring liquid to simmer; adjust heat to keep at simmer but not boiling.  Simmer for ten minutes or longer depending on taste you want.

A few minutes before you take it off the heat, add drops of lemon concentrate and juice and mix, allow to come back to simmer for another two minutes.

Take off heat and allow to cool a bit before straining into a jar or bottle tempered with hot water.   Allow to cool then refrigerate.  Should last at least a month or two in the fridge.

The most comforting remedy for nausea and vomiting can be made from these simple, natural ingredients. Ginger is a known natural remedy for nausea. Mix it with hot green tea for a warm soothing drink that will hydrate you and help you feel better.

Variations and tips

  • Use only fresh ginger, not dried or ground
  • Use lemon zest instead of lemon juice, add with ginger
  • Save ginger slices for other uses.  Make sugared by tossing in sugar, brown sugar or raw sugar.  Place in airtight container and put in fridge.

The slow replacement …

It’s been a few weeks since we decided to start to follow the Eat Right For Your Type philosophy.   We confirmed that I am type A,  A Negative to be exact.  Way(ne) is A Positive.  Seems the main type is what’s important.

We have yet to totally give up beef but we have only eaten it 3 times in the past two weeks.  We have begun using turkey as a substitute.  Ground for meat loaf and we tried Trader Joe’s frozen Turkey Meatballs.   We also tried ground chicken for the first time in a Gyro recipe but the texture was …. strange.

I promise to update this with links to the  dishes mentioned here asap 🙂

We have almost totally cut out dairy.  Way(ne) has substituted coffee with milk and sugar for tea and honey.  He is very glad he did since tea’s come in such variety and I drink it too whereas I never drank coffee.   We still have eaten a bit of cheese but not nearly as much as we had before.  Don’t think I’m going to totally give up my pizza’s!  Most of the baking or anything requiring milk we substituted Soy Milk and I could tell no difference at all.  Even in sauces.

We still use butter .. this is going to be tough for me.  I am very torn on the issues surrounding the use of Palm Oil so I will be looking for butter substitutes that do not contain it.  I most likely will have a tough time using anything with Palm Oil if I see it on the ingredients list.  And we do read them all.

White flour has been cut down a great deal. Way(ne) loves to bake so has been using whole wheat flour, oat flour and flax meal. He made some Chocolate Chip Cookies that were to die for!  We highly recommend using oat flour in cookies as the flavor is slightly nutty, we think it adds a taste like peanut butter.  We generally only eat whole wheat breads and pasta.

As mentioned before, our biggest challenge is the fact that my Mom is type O and a big meat lover.  We will still have to make dishes with beef, such as stir fries and cook her beef separate.  We purchased a smaller wok pan to make that easy.  We’ll have tofu in those instances.  She loves chicken so she’ll eat that with us.  Turkey on the other hand, as a beef substitute, she is not impressed with so far.  She did not like Trader Joe’s turkey meatballs and while she liked the meatloaf, she prefers beef.   We will still use ground turkey, at least for us.

She has been trying to help by bringing us magazines with healthy recipes using the ingredients she knows we want to.   At least she is trying to be open!

Generally speaking, everything we’ve made the past two weeks has been great.  We have done well keeping within the type guidelines and doing better all the time.  We still share a big burritos now and then but make good choices when we do.



Well we’ve been busy and absent for a bit but today is update day. I’m going to be implementing some standards as to how we post our recipes. From now on they will be stand alone so they can be printed without all our commentary and musings. I’ll go back and do that with what we’ve posted so far since it isn’t much. Since we do tend to cook favorites, notes on changes and alternate ingredients can be expected on most of what we post.


The Chia Ex’seed’ed All Expectations | Healthy Chow

The Chia Ex’seed’ed All Expectations | Healthy Chow.

This is just the type of information we hope to run across as we surf the internet, looking for healthy ways to cook those things we love.  Today it was trying to find a healthy pancake recipe using oat flour.

Nicole’s site is terrific and I know we’ll be trying a bunch of her recipes.


Let the wild ruckus start!

Well, it’s true: Way does in fact exist outside of Gem’s pretty little head. Of course anyone who knows her wouldn’t be at all surprised at her constructing auxiliary personalities. But thank you, Gem, for kicking this off. I shall endeavor to contribute my thoughts, inane though they may be.

I have had a wonderful time learning to cook over the last several months with Gem. But it’s created a vexing paradox: at the same time I’ve been eating better than I ever have, I’ve also added about 10 pounds and have been feeling much less energetic. Granted, I’ve been getting less exercise, but still I’d expect that better overall nutrition would be making me feel stronger. Perhaps it’s not that simple, as Dr. D’Adamo’s book implies. The jury’s out on whether the guy has inhaled too many tofu fumes but I am anxious to try a strict diet appropriate for my blood type for 2 weeks and see what happens. It’s unfortunate that the person who would most benefit, potentially, from such a diet is also the most resistant to the idea.  The upshot most likely will be that GemWay will be much busier in the kitchen, preparing meals for Type As and Os. Damn, how I wish I were an O! Oh wOe is me! I’m gonna write that doc and see about getting my blood changed. He probably gets that a lot.

Eat Right For Your Type

Last diary post we talked about going vegan for a week to try it. I mentioned that we had some challenges that we knew would make it difficult to do, namely another person in the house. This person, we’ll call Mom, is not too picky but is indeed … picky and a diabetic and over-weight. We love Mom and are trying to our best to feed her the best food we can BUT she has to have meat, beef and chicken and pork and dairy.

So while we know that we (Way and I) would benefit and not have too much trouble going mostly vegan, my Momma won’t. The fact that she is diabetic needs to be considered in what she should eat but her weight tells us that she is eating too much of the wrong stuff.

Needless to say we felt research was in order and in the process came to read a book recommended to Way by an old family friend whom it has worked well for. Eat Right For Your Type.

Basically the idea is that your blood type and therefore genetic profile based on and connected with where our ancestors were from and what their diet was. You eat based on how foods interact with your blood and body type and avoid what isn’t beneficial to you. Some have called it quackery but sure seems logical to us and based on clear scientific facts if not huge studies.

You can find out all about it here:

These guidelines, if they work, will solve many of our issues as most of the foods that are beneficial to Way and I (Type A) is also beneficial to my Mom (Type O) so planning meals should be much easier. We can’t have (and don’t want) beef but Mom does, needs it in fact if lean! Chicken is ok, turkey beneficial, lots of fish, no pork, nothing with nitrates. As I mentioned before, we have already completely cut out processed food but we will severely curtail dairy and be better about choosing grains, especially for my Mom.

Vegan still may be in our future but for now we really have to choose what will work for us. The information in the book sure is fascinating and while it seems a bit complicated at the moment, we’ll get a handle on it pretty fast I think.

Way has read much more about it and can answer more specific questions.   I’ll make him add his two cents to this *soon* I hope.


Kristin Wartman: Our Deadly, Daily Chemical Cocktail

Kristin Wartman: Our Deadly, Daily Chemical Cocktail.

Information like this, which is more and more in the main stream news, is why we have tried our best to cut out as much processed food as we can.  We have managed pretty well so far.

Almost everything you might want to eat or need for a recipe has a real food, healthy alternative source.  We DO NOT have to eat processed chemical soups if we don’t want to!  The effort is relatively small and as this article shows, well worth it.