Michelle’s All Purpose Stir Fry Sauce

Last weekend my friend, Steph, visited the Shady Hollow flea market on the way to a family function.  Every year there is a big booth of vintage pyrex near the front of the flea market.  I don’t usually shop there because I can usually find what I want a lot cheaper at the other places I look for pyrex. but this time I was looking  for a piece that I had only ever seen at the flea market.  I gave Steph some money, told her what I wanted and in what patterns.  Steph didn’t find what I was looking for but she did find some interesting pieces in one of  the patterns I wanted.

The pattern is the 1970 reissue of the Spring Blossom design.  I had never seen salt and pepper shakers or the sugar and cream dispensers before but the thing that really intrigued me was the all the pieces had their original lids and the lids, as well as the pieces themselves, were in excellent condition.  It isn’t common to find pyrex with their original lids.  The lids are too easy to break or damage beyond repair.  I told Steph if she could get all the pieces for $50 I would take them, if she couldn’t, I didn’t want any of them.  I really didn’t think she would be able to get them for the money I was willing to spend. I didn’t count on Steph’s dad bargaining for me.  Thanks, Roger.

Since I only buy pieces of Pyrex I will actually use, I will use the salt and pepper shakers  for some of the seasoning blends I make and use often. The cream and sugar dispensers will be used for salad dressing and sauces that I make all the time.

Speaking of sauces, this stir fry sauce is one of the best things I ever put in my mouth.  The only change I would make is the next time I use it I may thicken it up a little.

Michelle's All Purpose Stir Fry Sauce

adapted for Nom Nom Paleo Ready Or Not

1/4 cup fresh orange juice

1/2 cup coconut aminos

1 TBS rice vinegar

2 TBS fish sauce

1 tsp garlic powder

1 tsp ginger

1//2 tsp sesame oil

In a small bowl, combine all the ingredients and mix well.  Use over any vegetables you want to stir fry.  Keeps about 2 weeks.

Melissa’s Best Ever Stir Fry Sauce And A Break


Hey Guys,   I have really been struggling with my blog since I finshed my Whole30.  Part of the reason is I haven’t quite figured out how to incorporate the changes I am making in my diet into my blog while remaining true to the original intent  of my blog.  The other part is I am spreading myself pretty thin lately.  I work a fulltime job as a cashier/cake decorator and a part time job that pays very well but eats up almost all of my weekends.  Most of my freetime durning the week is spent working on a project for a couple of my friends who want to do a Whole30 but who have never cooked much.  I am spending a lot of time putting together resources and quick and easy Whole30 compliant recipes for them and teaching them how cook the basics.  As I told my friend, Audrey a while back, something as got to give and it’s better it is your blog rather than your sanity.  For the rest of June and probably  some of July, I am going to take a little  break from blogging and focus on some of my other projects. I’ll be back in a few weeks and ready to blog like crazy.

Before I go, I want to leave you with one last recipe.  Just before I finished my Whole30, I found Melissa Joulwan’s blog, Well Fed, and her cookbooks, Well Fed, Well Fed 2 and Well Fed Weeknights.  I totally fell in love with them.   Melissa as a nice variety of recipes inspired by food from all over the world.  All her books include  the recipes for the sauces and spice blends used in her book.  I love being able to make spice blends because nothing is more frustrating to me, then finding a recipe I really want to try only to find  it needs a spice blend I don’t have and don’t have easy acess to.   The best part of Melissa’s cookbooks is that a lot of her recipes have variations so you can find a  recipe  for what you have on hand.

This stir fry sauce is one of my favorite recipes of Melissa’s. In addition to a using it as a wonderful stir fry sauce you could use it as an awesome dressing for a salad.

[Melissa’s Best  Ever Stir Fry Sauce” difficulty = “Easy”]

recipe from Melissa Joulwan’s Well Fed Cookbook

1/2 tsp rice vinegar

1 clove garlic, minced

2 tsp Chinese 5 spice powder

1/2 tsp crushed red pepper flakes

2 TBS fresh orange juice

3 TBS coconut aminos ( sub tamari or light soy sauce)

In a small bowl, combine the vinegar, garlic,  and 5 spice powder.  Mix  into a smooth paste.  Add the orange juice and stir well.   Add the coconut aminos and stir well again. Use as a sauce for about up to 8 ounces of meat and 4 cups of vegetables.  [/recipe]

Whole30 Day 29 — Homemade Taco Salad

If you hang around the Whole30 community for a while, you are bound to hear the phrase “put an egg on it.”  This refers to the idea that any leftover can be made in to a breakfast if you put an egg on top.  In my Whole30 I adapted the saying to be “put it on a salad, referring to the idea that any leftover can be made into a meal if you put it on top of a salad.

I learned many things about myself during my Whole30.  One of the most surprising things I learned about myself is I actually like salads.  I just don’t like salads with big chunks of lettuce or boring salads.  To keep the salads from getting boring, I have experimented with a lot of different types of salad, dressings and toppings.  My favorite salad so far has been a simple taco salad with homemade salsa and guacamole.  Don’t punk out and buy compliant salsa and guacamole.  The meat takes longer to cook than it does to make the salsa and guacamole combined.


Fire Roasted Salsa

1 small onion, peeled and quartered

1 jalapeno, halved, and membranes removed

1 clove garlic, peeled

1 14.5 oz can fire roasted diced tomatoes

1 TBS lime juice

1/4 tsp cumin

1/8 tsp salt

1/8 tsp pepper

1/4 cup cilantro leaves

In a blender, add the onion, jalapeno and garlic.  Process until finely chopped. Add the tomatoes, lime juice, cumin,salt, pepper and cilantro.  Process until throughly combined. Taste and adjust seasoning to taste.



3 ripe avocados

1 firm tomato. chopped

1/2 onion, chopped

1/2 cup chopped cilantro

2 TBS lemon or lime juice

salt and pepper, to taste

Halve the avocados and remove the pits.  In a medium sized bowl, scoop out the avocados and mash with a fork until smooth .  Add the tomato, onion, lime juice and cilantro.  Mix well.  Store in an airtight container in the refrigerator.  

Whole30 Day 7 — No Sugar Added BBQ Sauce

Today is the end of my first week on Whole30.  I can’t believe I made it so far.  I think on some level, I didn’t really think I would.  My second week of Whole30 is going to be very different from my first because today is my last day of vacation.  I go back to work tomorrow, meaning I will have much more stress in my daily life, much less time to cook, and a whole new set of temptations. I also have a successful week of Whole30 behind me so I got this.

Doing a Whole30 made my weekly grocery bill go up, not gonna lie.  The money added to  my grocery bill is more than balanced out with the money I am not spending on things like my daily soda/bagel, eating out, which I do a couple of times a week with my friend, Steph, and all those unexpected trips to the store for food when I don’t feel like cooking.

The increase in my grocery bill has also made me more aware of how much food waste was going on in my house, especially in the case of vegetables.  So I am aways trying to find ways to repurpose the food I have.  Today I decided to repurpose the pork roast I made yesterday by adding BBQ sauce and making it pulled pork for a salad. I already have several recipes for BBQ sauce but they all have sugar so I can’t use them.  When I googled sugar-free BBQ sauce, a million recipes came up but although they didn’t have white or brown sugar added, they had artificial sweeteners, honey or molasses.  All different forms of sugar.  I finally found one that had absolutely no sweetners of any kind in it but it seemed too simple to taste like BBQ sauce.  It isn’t the most complex tasting sauce but it is perfect when you want something quick and easy.

No Sugar Added BBQ Sauce

1 cup tomato sauce

3 TBS apple cider vinegar

1 tsp garlic powder

! TBS  paprika

2 TBS chili powder

In a small sauce pan, combine all the ingredients.  Mix well.   Bring to a boil, reudce heat, cover and simmer for about 10 minutes or so. [/recipes]

Salsa Verde


Ever since I was a young kid, I have loved horror movies.  My mom has always wondered where my love of horror movies comes from as no one in my family likes, much less loves, horror movies.  I blame my cousin, Del.  When we were young, in an age long before VHS tapes or DVDs’, Del had an 8mm reel to reel movie projector with three movies, Bela Lugosi’s Dracula, Boris Karloff’s Frankenstein and The Creature From the Black Lagoon.  Whenever our families would get together, Me, my brothers, Del and his sisters would crowd into the upstairs bathroom to watch these movies projected on the blank bathroom wall.  This is where the love began.

I was a teenager during the 1980’s monster movie revival.  Monsters like Freddy Krueger, from A Nightmare On Elm Street,  Jason from Friday the 13th, and Micheal Meyer’s from Halloween filled my nights with fright.  When I was about 15 or so, we got a VHS player.  I gravitated towards the row up on row of horror movies our local movie rental store. It was at this little store I discovered the movies of John Carpenter like The Thing, Prince of Darkness, and In the Mouth of Madness. Also during my teens I started reading horror novels and short stories. My favorite horror authors are HP Lovecraft and Stephen King. Stephen King’s The Stand is still one of the most terrifying books I have ever read.  It is so sad that Stephen King’s movies seldom get done the justice they deserve.

These days, I don’t see many horror movies in the theater.  I am almost always disappointed that they aren’t scary, just gross.  Don’t get me wrong, Saw was an awesome horror movie.  The sequels just turned into a series of torture porn and grotesque pranks. I don’t mind a little splatter in my horror movies but it’s boring when that is all there is .  Most “horror” movies today are just splatter movies under another name.  I like movies like the Conjuring,  Hammer Horrors The Residient, and the ones you see above.

I just love being scared by movies.  I read a theory once said that people love to watch horror movies because in a world where we have no control over the scary things that go on, we have control over the scares in the movie.  When the movie gets to be too much we can leave or get up and turn it off.  The fear you feel while watching a horror movie is a safe fear, it isn’t real.  I don’t know about that.  I just love a good horror movie.  What are your favorite horror movies?

The only thing scary about this salsa is its color.  It isn’t the most appetizing green color but man does it taste good.  I usually use this salsa to make enchiladas but you could use as a salsa for chips.

Salsa Verde

5 to 6 Tomatillos, husks removed and rinsed
1 poblano pepper, roasted, skinned and seeds removed
1 jalapeno pepper, roasted, skinned and seeds removed
1 ½ TBS neutral oil
1 large onion, diced
2 to 3 cloves garlic, minced
½ tsp oregano
½ cup water
salt and pepper
¼ cup chopped fresh cilantro
2 TBS lime juice
Preheat oven to 400 degrees. Place the tomatillos, poblano and jalapeno on a roasting pan and roast until the skins are lightly browned and blistered, about 20 minutes. Remove from the oven and cool. When the tomatillos are cool chop them finely, along with the chilies, saving their juices. Meanwhile, put the oil in a large, deep skillet over medium heat. Add the onions and garlic. Cook, stirring occasionally, until they are soft and lightly browned, about 10 minutes. Add the tomatillos, chilies, oregano, water and a large pinch of salt and pepper. Stir and bring to a low simmer. Cook until the mixture thickens slightly, 10 to 15 minutes. Stir in the cilantro and lime juice, taste and adjust the seasoning. Serve at room temperature or refrigerate for up to two days.