Monday, December 29, 2014

Corned Beef with Homemade Brine

4-5 pounds of Beef Brisket

10 days prior to cooking, in a crock pot add:

4 cups of water (or more)
1 Gluten Free Beer
½ beet sliced
3 cloves of garlic pressed
¾ cup Pickling Salt
1 tsp Whole All Spice
¼ tsp Whole Clove
1 Cinnamon Stick
1 tsp Pepper Corns
2 tsp Mustard Seed
¼ tsp Ground Mace
1 TBSP Capers
½ tsp Fresh Ginger
1/8 tsp Ground Red Pepper
2 Drops of Juniper Berry Essential Oil

Brine Beef for 10 days in fridge. Make sure beef is submerged in liquid. You can place a plate on top of beef to keep it under liquid. Flip beef daily.

At the end of 10 days, drain beef and rinse well.

Re-add all seasonings above except Pickling Salt.  The beet is used for color so it is optional. More water can be used.

Cook on low for 8-10 hours

Serve as is or make homemade Reuben Sandwiches.

Wishing you peace, health and happiness...

Jeni Clark~

Tuesday, December 2, 2014

Cranberry Sauce

This was super easy to make and very good! Tastes a bit like applesauce :) 

8oz bag of cranberries
Cook as directed


Add 2 large sweet apples peeled and diced
8 small peeled oranges (cuties)
Juice of 1 small lemon
Coconut Palm Sugar to taste



Wising you peace, health and happiness...

Jeni Clark~

Kardes Family Stuffing

This recipe has been in my family for years. I modified it by making my stock from scratch (although perhaps my great-great grandma did this!) and used Gluten Free Bread. ENJOY!

½ Pack of bacon
Cook and place bacon to the side
Save bacon fat/grease and do the following:

Add one stick of butter
2 cups of diced celery
¾ cup of onion
Cook well in butter/bacon grease

Make homemade poultry seasoning for stuffing and for top of turkey.  Add to coffee grinder or Nutribullet to make a fine consistency:
1 tsp of thyme
1 tsp sage
1 tsp or marjoram OR oregano
1 tsp of rosemary
1 tsp nutmeg
½ tsp of sea salt
Dash of pepper

Add to celery/onion mixture:
2 cups of chicken broth
2 tsp of homemade poultry seasoning
Cook for 1 hour
Turn off heat and cool a bit

Toast well 10 slices of Millet Bread
Let cool
Cool and cube to make croutons

Placed cooled croutons in large mixing bowl
Add bacon
And slowly stir in liquid mixture from pan

Grease glass dish and bake at 350 degrees for 30 minutes covered

Wising you peace, health and happiness...

Sunday, September 7, 2014


This is a FAST easy recipe! And the taste? WOW! Delicious! 

Preheat Oven to 350 degrees

Properly Prepare 8x8 Glass Pyrex dish with oil of choice: (Grapeseed Oil, Coconut)

In bowl Add:
1 ½ Cups Digestive Wellness Almond Flour
¼ tsp Celtic Sea Salt
¼ tsp Baking Soda
¼ Cup Organic Butter (melted)
¼ Cup Raw Honey
1 TBSP Vanilla
Mix well

Then Add:
¼ Cup of Raw Walnuts Chopped (You can just crush nuts in hand)
¼ Cup of Raw Pecans Chopped
¼ Cup of Raw Cashews Chopped
½ Cup Lets Do Organic Shredded Coconut
¼ Cup Raisins

Mix well

Place Mixture into Glass Pyrex dish and press down using hands.

Bake for 20 minutes
Scoop into bowls and serve warm.

This comes out as a warm cereal like dish. It would be EXCELLENT on top of homemade vanilla ice cream.

Wishing you peace, health and happiness 

Jeni Clark~

Wednesday, July 16, 2014

Spiced Black Eyed Pea Salad

Properly prepare Black Eyed Peas:
Soak 2 cups of Black Eyed Peas with a splash of Apple Cider Vinegar overnight.

Drain and Rinse
Cook as directed the next day

In bowl mix:

Black Eyed Peas
1 cup Diced Tomato
½ cup Diced Red Onion
¼-1/2 cup Diced Jalapeno Peppers
3-4 Garlic Cloves (Pressed)
½ Fresh Lemon (Squeezed)
Cilantro (as much as you like)
1 tsp Cumin
1 ½ tsp Celtic Sea Salt


You can use this salad on top of greens.  This is very filling and can be eaten as a meatless meal! 

Wishing you peace, health and happiness


Jeni Clark~

Sunday, July 6, 2014

Strawberry Shortcake Muffins with Strawberry "Cool Whip" Frosting

One of my FAVORITE recipes! DELICIOUS! A must try Real Food Gal Vol 2. recipe! Add this to your Personal Cookbook Binder!

Preheat oven to 350

Place all wet ingredients into a food processor (I use my Ninja) OR just beat in bowl:

4 eggs
1/3 cup raw honey
10 drops liquid stevia
1/3 cup melted or soft coconut oil
Juice of 1 small lemon (about 1 TBSP) (please reserve ¼ tsp for frosting)
½ tsp of lemon zest (you can use this lemon)
¼ tsp lemon extract
2 tsp vanilla

BLEND well

Then add:
2 ½ cups almond flour
1 tsp baking soda
¼ tsp celtic sea salt


Then fold in:
½ cup finely chopped strawberries

Bake at 350 degrees for 18-20 minutes
Remove from oven and let cool. 
Then frost with Strawberry “Cool Whip” frosting

Makes 12 muffins   

STRAWBERRY “Cool Whip” Frosting:
2 egg whites
1/3 cup honey
¼ tsp lemon juice
2 TBSP mashed strawberries

1.      Heat honey in sauce pan on medium heat
2.     Bring to boil
3.     At the same time, in a bowl, beat egg whites and lemon juice until stiff peaks form
4.     Using a hand held mixer SLOWLY drip in boiling honey into bowl for about 6 minutes
5.     Fold in mashed strawberries

Wednesday, July 2, 2014

Quinoa Lentil Salad

Properly prepare Quinoa/Lentils:
Soak ½ cup of Quinoa and ½ cup lentils in separate bowls overnight.

Drain and Rinse
Cook as directed the next day

In bowl mix:
Cooked Quinoa and Lentils
¼ cup diced onion
¼ cup diced tomato
½ lemon-fresh squeezed lemon juice
1 tsp Celtic sea salt
Dash of pepper
½ tsp of parsley

Truly ANY seasoning can be added to this dish. I added cumin and it was GREAT! You can swap parsley for cilantro etc...  So, be creative and add whatever taste you like.  This makes a great simple side dish OR a meal!

Tuesday, June 10, 2014

Stir Fry Chicken Veggie Wraps

This recipe was literally just "thrown" together last night. I did not measure. I was in a hurry. It is one of those recipes you really can't go wrong. What I created was one of the tastiest meals EVER! So, passing along despite not having "measurements". Please try this one. Outstanding taste!

In a cast iron skillet, liberally add Olive Oil and Sesame Oil followed by veggies you have on hand (this is what I used last night):

Fresh Diced Onion (about 3/4 cup)
Bok Choy Diced (entire pack from Trader Joe's-LOVE this stuff!)
1 garlic clove pressed
Finely grated fresh ginger (a small chunk) You can use 1/4 tsp Ginger Powder
1/2 bag of shredded broccoli slaw (broccoli and carrots) from Trader Joe's (you can just use broccoli and carrots although I like it shredded in a lettuce wrap)
Sprinkled in some TJ's organic frozen peas and organic frozen broccoli florets (yes more broccoli)

Saute this mixture just a few minutes until veggies are not frozen

Then I added "sauce":
More sesame oil
Coconut Aminos over entire pan (I love coconut aminos over soy anything!)
Splash of Bragg's Apple Cider Vinegar
Saute More

Then towards the end add a heaping tablespoon of Almond Butter (Or Peanut Butter)
And liberally added Celtic Sea Salt (if your dish is bland, add more sea salt!)
And some pepper

Mix and Saute a little more.

Scoop mixture onto Romaine Lettuce Wraps
Top with Chicken (I had left over Real Food Gal Vol. 1 Chicken Nuggets I headed up in Toaster oven)
You don't need meat for this entree. 
You can also top with Sesame Seeds.

YUM! Can't say enough. I usually don't post unless I have meticulously measured but I could NOT wait to pass this along! This seems like a lot of work or a lot of ingredients but it really isn't. You literally throw this all in a pan. Saute. Eat. Fast! :) 

Wishing you peace, health and happiness...

Jeni Clark~

Monday, April 28, 2014

Peanut Butter Chocolate Chip Cupcakes

Why do I eat Coconut Flour? Well, because it is so healthy and filling. Coconut Flour is high in fiber and low in carbs. Excellent choice if you are wanting to lose weight or feel full after eating a small amount. Coconut Flour is what I use to bake desserts such as cookies and cakes or use as a coating on chicken or fish. I also use it to thicken sauces or make frosting.  I am very picky about what kind of Coconut Flour I use. I only use Wilderness Family Naturals. Store bought just doesn't taste as good. 

Check them out:

Preheat oven to 400 degrees

6 eggs
2 TBSP Butter
1 tsp Vanilla
2 TBSP of Raw Honey OR 10 drops Stevia OR combo of both
1/4 Coconut Palm Sugar
½ cup Organic Peanut Butter (creamy or crunchy)

Then Add:
½ tsp Aluminum Free Baking Powder
½ tsp Celtic Sea Salt
½ Cup Wilderness Family Naturals Coconut Flour
Mix well

Add in 1/2 cup Chocolate Chips

Add to 12 muffin cups.

Bake at 400 degrees for 15-18 minutes

Kinda hard to not eat this dough! DELICIOUS!

 DONT overcook--or they will be dry... 

Wishing you peace, health and happiness...

Jeni Clark~

Monday, April 21, 2014

Ginger Snaps from The Spunky Coconut

Like Ginger Snaps? Do you buy them from the store? Better yet, do you buy Gluten Free? Well, save your money (and your health!)

Ingredients in Mi-Del Ginger Snaps:

Gluten-Free Flour (Corn Flour, Soy Flour, Potato Flour, Rice Flour, Corn Starch, Potato Starch, Xanthan Gum), Organic Dehydrated Cane Juice, Canola Oil, Unsulphured Molasses, Ginger, Soy Lecithin (Used as an Emulsifier), Eggs, Baking Soda, Sea Salt, Natural Flavor.
Contains: egg, soy. Produced in a peanut-free facility that also processes wheat and milk.

Does this list of ingredients make you cringe? Are you unsure? Well let’s just look at the majority of ingredients listed in these store bought ginger snaps.

    1. Corn Flour
    2.  Soy Flour/Soy Lecithin
    3.  Potato Flour
    4.  Corn Starch
    5.  Potato Starch
    6. “Organic” Dehydrated Cane Juice
    7.  Canola Oil
    8.   Natural Flavor

Those ingredients are enough for me to run for the hills!

CORN:  Here ya go! Educate! Know the truth. This is why I avoid corn.

Did you check out that list of “other names for corn”? Yes, the food industry is catching on. They realize people are getting smarter and reading labels. So, what is their solution? Hide corn by using other words. BE SMARTER than the average bear! When you see words like Magnesium fumarate OR Lauryl glucoside even if you have NO CLUE what that means, your little red flag should go up and you should just avoid that product. Also, please know, MANY GMO corn products are hidden in beauty supplies like shampoo, conditioner, make up etc. has a list of products to avoid (and products that are safe) Check out YOUR products on their website.

SOY: The dangers of soy is EVERYWHERE! Had a hard time picking ONE article. I think the best book is,  “The Whole Soy Story”. That is a life changing read.

The few words that pop in my head when I think of “soy” are: Thyroid and Hormone DISRUPTER! Really!? You want to eat that!? Ever notice how “soy lecithin” is in EVERYTHING processed?? Yep… Read on...

POTATO FLOUR: Processed, high starch food that can cause inflammation and gut bacterial issues. If you are going to eat Potato, just eat it grown from the ground in moderation.

ORGANIC DEHYDRATED CANE JUICE: A.K.A= processed SUGAR. Do I need to write about sugar? Probably not if you are reading my blog! The word  “ANTI-NUTRIENT” sums up sugar. So, you know that healthy salad you ate followed by that processed Gluten Free cookie form the store? Well, your body will use all that salad JUST TO PROCESS that sugar you ate. So, you thought, “Oh good! I ate a salad! All that nutrition will go to my eyes, hair, skin, etc.”   BUT NOPE! All that nutrition will go to process the anti-nutrient SUGAR!

CANOLA OIL: Not sure if I need to write about this one either? Bottom line: Poison.

I pull from Mercola and Natural News because of the research that backs up what I am saying.

NATURAL FLAVORS: Given this list of ingredients I can assume “Natural Flavors” in this product is MSG. Again, not sure I need to speak about avoiding MSG. One word to sum up MSG: BRAIN TOXIN. Okay, well that was 2 words. Needless to say, most people know these days to avoid MSG. Like corn, MSG has a zillion different names hiding the word. Here is yet another list:

See why reading labels on processed foods is so important? OR just avoid.

Now with all the doom and gloom reported here I also have a solution! COOK! Yep, that’s right! If you want to ensure you are getting REAL, NON GMO, NON PROCESSED foods, you need to just cook it.

I use this FABULOUS recipe on The Spunky Coconut’s website! Excellent recipe! Delish! Please check out her website and fantastic recipes!


Wet Ingredients:
1/2 cup organic palm shortening
1 egg
Dry Ingredients:
2 cups (224 grams) almond flour
1/2 cup (80 grams) coconut sugar
1/2 cup raisins (optional)
1 teaspoon ground cinnamon
1 & 1/4 teaspoons ground ginger
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1) Preheat the oven to 350 degrees.
2) Whisk the dry ingredients in a mixing bowl.
3) Add the wet ingredients and mix with an electric mixer.
4) ) Use a 3/4 oz (size 40) scoop with a lever. Pack the scoop and level it off. Then use the lever to place it on the paper. (Or use your hands to make small balls of dough.)
6) Wet your hands and use your palm to flatten each ball to about 2 inches wide. (They don’t spread very much in the oven.)
7) Bake for 15 to 20 minutes, then cool on wire racks.
Note: They can be chewy if they cook for less time or if there is moisture in the air.
Makes about 22 cookies.

*I did use a mixture of Coconut Palm Sugar and Liquid Stevia but you can follow recipe as indicated.
Mine turned out more on the chewy side vs crispy. Still incredibly tasty!

 Wishing you peace, health and happiness...
Jeni Clark~

Wednesday, April 16, 2014

Nut Butter Candies

In a Bowl Add:
1 Cup of Chopped Pecans
½ cup Peanut Butter or Nut Butter of choice
½ cup of Chopped Unsulphured Apricots (Trader Joe’s)
¼ tsp Celtic Sea Salt
½ Cup Lets Do Organic Unsweetened Shredded Coconut
2 TBSP Raw Honey

Mix and place in mini cupcake liners. Place in fridge to harden. (or just scoop out of bowl and eat!) 

This is a GREAT Kid-Friendly recipe! Get your kids in the kitchen! :) Start young.. it will pay off in the long run :) This is a great school lunch idea that will keep your child feeling like they ate candy yet be nourished and feel full. 

You can skip the apricots and spread this on organic apples. Taste is AMAZING!

For more recipes like this and how to make your own Personal Cookbook Binder: 

Where to find ingredients:

Wishing you peace, health and happiness...

Jeni Clark

Thursday, April 10, 2014

Brownie Cup Cakes

With Beach Body workouts, I am looking to add in more grains each day.  This week I threw together this Brownie Cupcake and it was a HIT! :) I was like OH MY GOSH, YUMMY! 
So, here it goes. I took my Chocolate Cake Recipe (  and tweaked it a bit!

1 cup Digestive Wellness Almond Flour
1/2 cup Cashew Flour (Trader Joes)
1/2 cup GF Flour Blend (Trader Joes)
1 tsp celtic sea salt
1 tsp baking soda
1/2 cup Cocoa Powder
1/2-3/4  cup water
4 eggs
2 TBSP vanilla
8 TBSP butter (melted) or grapeseed oil
¼ cup honey OR 20 drops of Liquid Organic Stevia or 1/4 cup Coconut Palm Sugar (I used stevia and palm combo)

  1.       Preheat oven at 350 degrees      
  2.       Combine all wet ingredients and mix well. 
  3.     Combine all dry ingredients and mix well
  4.     Bake at 350 degrees for 18-20 minutes.
  5.     Remove from oven and let cool

You can add ¼ cup of shredded coconut to the batter as well as coconut oil versus butter.
You can add ½ cup of Walnuts to the batter. 
This recipe makes 16 cupcakes.  

You can bake in 2, 9 inch cake pans, greased liberally with grapeseed oil or coconut oil.  Bake for 20-25 minutes until a tooth pick inserted in center comes out clean.  Cool.  Frost.

DO NOT over-bake!! Cake will be dry.

Top with Chocolate Frosting Recipe!

FROM TRADER JOE's but any GF flour blend and Cashew Flour/Meal can be used:

Chocolate Frosting
1 cup of dark organic chocolate chips
½ cup butter
1 TBSP vanilla
Pinch of Celtic Sea Salt

In sauce pan over med low heat, melt chocolate and butter until smooth stirring often. 
Add vanilla and salt
Place in freezer for 20-30 minutes (keep checking until mixture is slightly hard)
Remove from freezer and whip using a hand held mixer until fluffy.  The chocolate will turn from dark brown to light brown when it’s done.
Frost anything J

Store in glass Pyex for up to 3 days or in freezer.