Italian Sausage Seasoning Blend (Whole 30)


Ever since I was a little girl, the library has been my favorite place to hang out.  My favorite place in the library is in the rows and rows of cookbooks.   I love to pick out a random cookbook, take it home, get in the kitchen and cook from it.

I know a lot of people today, only hit the internet for their recipes.  I spend a lot of time there too.  The internet as we know it has only been around for about 30 years.  I took a class in 1990 to learn how to use it to its best advantage.  There are 1000’s of recipes out there that can only be found in cookbooks and I love to find them.

By going to the library, I can try out a cook book and see if I would cook from it before I go buy a copy.  I have found many of my favorite cookbooks this way.  I would never have looked at cook books like Mollie Katzen’s vegetarian The Enchanted Broccoli Forest or Mark Bittman’s  brilliant how to, How To Cook Everything.  Now Mollie Katzen and Mark Bittman’s cookbooks have an honored place in my own cookbook library.

I would have never bought a copy of Diane Sanfilippo’s, 21 Day Sugar Detox cookbook, if I hadn’t taken it out of the library to try.  I am just not interested in doing a sugar detox of any kind.  It would have been sad if I missed this cookbook though.  Most of the  recipes in it are really good and fit into a Whole 30 style of eating very easily.

I tried this Italian sausage seasoning blend so I could try  her Pizza Fritatta recipe (adaption coming soon) but I will keep using it because it makes awesome sausage patties and loose meat sausage.   I see sausage omelets in my next Whole 30.  This recipe makes enough for several batches of sausage.  Keep the leftovers in easy reach because you are going to want to use them often.

Italian Sausage Seasoning Blend

From the 21 Day Sugar Detox Cookbook

1 tsp kosher salt

1 TBS ground fennel seed

1  TBS  ground sage

1 TBS granulated garlic

1 TBS onion powder

1 tsp ground black pepper

2 tsp dried parsley, optional

Mix all the ingredients in a bowl.  Store in an airtight container, in a cool, dry place.

To use:  Add 2 tablespoons to 1 pound of ground meat.  Mix well.

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Pressure Cooker Teriyaki Porkloin (Whole 30)


On March 6th, my blog turns 4 years old. In honor of the occasion,  I  am going to do something a little different.  For the month of March,  I am going to feature recipe adaptions from 3 bloggers that have inspired me as a blogger, a cook and on a personal level.

First up, is Chrissa from Physical Kitchness. I found Physical Kitchness last April when I did my first Whole 30.  One of the things I love about Physical Kitchness is her quick and easy approach to Whole 30 recipes.  You don’t have to make other recipes to include in her recipes.   You don’t have  to spend hours cooking one meal.   I also love that many of her recipes can fall under the heading of comfort food, like her sloppy joe potatoes.  They are so yummy and something I can make when  I have people over that everyone will like Whole 30 or not.  Many of  Chrissa’s recipes are so good, you will love them  whether or not you ever do a Whole 30.

I love pork loin.  I love my pressure cooker. It was inevitable that I  would try this recipe when I saw.  It is so  good and the left over sauce is good eaten with a spoon but you could  also use it  as a stir fry sauce.

Teriyaki Pork Tender Loin

From Physical Kitchness

1.5 pound pork tenderloin

1 tablespoon coconut oil or olive oil

1/2 cup coconut aminos or soy sauce

2/3 cup pineapple juice

1 tablespoon sesame oil

1 1/2 teaspoons apple cider vinegar

1 teaspoon ground ginger powder

1 tablespoon arrowroot powder + 1 tablespoon water


Preheat the pressure cooker on the saute function.  When hot add,the oil.  When hot,  sear the pork loin, 2 minutes per side on all sides.   Add the coconut aminos, pineapple juice,  sesame oil, apple cider vinegar, and ground ginger.   Lock the  lid.  Cook on high pressure for 8 minutes.  When the  timer is up let sit in the pot for about 3 minutes.  Release the pressure manually.  Remove the tenderloin and let rest while you prepare sauce.  Combine the arrowroot with one tablespoon water,  mix well to avoid lumps.  Add the arrowroot/water mixture to the pot and whisk until the sauce is  thickened.  Serve with the sauce spooned over the top.

Italian Sausage (Whole 30)


So tomorrow I have a Whole 30 breakfast you are going to love.  The original recipe called for bulk pork sausage but I couldn’t find any without added sugar so I made my own.  it only takes a minute.  I made half into patties for breakfast yesterday and used the rest for today’s breakfast.  It could also be cooked and frozen for use at a later date.

Italian Sausage

1 lb ground pork

1 tsp salt

1 tsp dried parsley

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp fennel seed

1/4 tsp red pepper flakes

In a medium bowl,  Add the ground pork and all the spices.  Using your hands, mix the meat and spices until well blended.  Don’t over blend the meat or it will make the meat tough when you cook it.  Either form it into patties and cook it 6-8 minutes per side or cook without forming into patties and use it anywhere you need Italian sausage.

Pressure Cooker Italian Pork Roast (Whole 30)

I don’t own a Crockpot but I know some of you do so today, I am going to share a new slowcooking blog I have found.  It’s called New Leaf Wellness.  It is full of slow cooking recipes you can meal prep and freeze ahead of time.  The recipes are easy, inexpensive and very yummy.

Why am recommending a slowcooking blog when I don’t slowcook?  Slow cooker recipes are usually easy to adapt to the pressure cooker.   Lately, my presure cooker has been saving my life.  My work schedule has changed and changed dramatically.  It is leaving me very little time to cook.   I am already tired of what feels like an endless round of eating out and it’s making a huge dent in my budget.  So I am working on finding quick and easy Whole 30 recipes because that is the way I am eating

Pressure Cooker Italian Pork Roast

From New Leaf Wellness (recipe) Pressure cooker instructions (Me)

2 lb pork roast

1 (28 oz ) can diced tomatoes (I used crushed because that was what I had)

4 cloves garlic, minced

1 TBS parsley

1 tsp basil

1 tsp oregano

1/2 tsp black pepper

1/4 tsp salt

In the liner of a 6 quart pressure cooker, add the tomatoes, garlic, parsley, basil, oregano, black pepper and salt.  Place the pork roast in the liner and and baste it with the tomato/ spice mixture.  Place the liner in the pressure cooker.  Lock the lid and cook on high for 30 minutes.  Natural release for 10 minutes then quick release the rest of the pressure.


Hoisin Pork Stir Fry (Whole 30)


These pictures aren’t of Hoisin Pork  Stir Fry.  These are pictures of just a few of the 47 cockatiels that were surrendered to The Center for Avian Adoption, Rescue and Education, CAARE, on Saturday morning.  The original call said the people had about 30 Cockatiels to surrender from a single home so it was quite a surprise when the final count  was 47.  CAARE is a small rescue but there was no question they would take all of the birds.  No bird is ever denied a place.

On my lunch break my friend.  Steph, and I  went to see the birds so I could decide if I could possibly take a couple when they are ready to be fostered.  I was allowed to go back and see the birds.  It was a heart breaking to see the signs of neglect.  Many of the birds had poop on their feathers because they were so crowded they couldn’t avoid it.  More than a few of the birds had bald patches on their head and shoulders where their mates had plucked them and they couldn’t get away from it.  Two were plucked completely bald from the top of their heads to their shoulders.  I was talking to some of them though the cage bars, and I’ll admit it,crying, for the shit these beautiful birds went through, when one of the cockatiels reached through the bars and booped my nose, like she was saying don’t worry we will be okay.

When I was telling my friend, Audrey, about the situation, she asked how one person could get so many birds.  I told her that some people are animal hoarders but it is more likely these people had good intentions  but simply got in over their heads.  I speak from experience, when people find out you have birds, they will be all over you to take the birds they no longer want for whatever reason and it is very hard to  say no, especially  if  you know  the bird is in a bad situation.  I have had customers and coworkers give me birds.  I have had people leave birds on my door step.  My first cockatiel was flew into a quonset where my friend’s husband was working.  One of my first adoptions was a handicapped parakeet who was found in the trash bin behind a grocery store. If I took every bird that I was asked to, I would have cages from floor to ceiling in every one of my rooms. I don’t because I know the limits of what I can afford or have time to care for.

So many surrenders to people like me and to shelters across the country could be avoided if people would just do some basic homework.  If they did they would know  birds are loud.  Birds are noisy.  Birds are destructive.  Birds are messy.  Birds are not a cheap substitute for the dog your kids really want.  It takes a lot of time and patience to develop a relationship with a bird.  They are prey animals and you are a predator.  Birds don’t automatically love and trust humans.

Often when I tell people these things they think I am against people having birds of their own. I am not.  I am the proud owner of 6 Parakeets and 3 Cockatiels.  I know how amazing birds are.  What I am against is the uninformed impulse buying of a living, thinking, feeling being.  Birds deserve better than this, as do all animals.

The 47 birds that landed at CAARE are lucky.  They are going to finally get the care they need, both physically and emotionally.  CAARE will find as many as they can good homes in the area and find places that can find good homes for the rest.  Unfortunately, many other birds won’t be so lucky.

Hoisin Pork Stir Fry

From Well Fed 30 Minute Paleo Recipes Magazine

Velveting Sauce

2 TBS coconut aminos

1 TBS arrowroot powder

1 TBS unseasoned rice vinegar

3/4 tsp salt

Meat and Vegetables

1 1/2 lbs pork loin (I used thick cut pork chops)

2 medium red bell peppers, cut into 1/2 inch chunks

6 scallions, cut into 2 inch lengths


1 TBS coconut aminos

1 TBS almond butter

1 scallion, dark green part only

1 tsp toasted sesame oil,  if you only have plain sesame oil, it will do


1 tsp olive oil

1 tsp  grated fresh ginger

2 cloves garlic, crushed

In a bowl, combine the velveting sauce ingredients; mix well.  Cut the pork into 1/4 inch thick slices.  Combine with the velveting sauce; mix well.  Set aside.

Meanwhile, cut all the  into similar sized pieces so they cook at the same rate; set a side.

In a small bowl, combine all the sauce ingredients, mix well and set aside.

Prep the ingredients under aromatics and set a side.  Have everything ready to go before you start cooking.  Everything cooks really fast you won’t have time to prep everything.

When you are ready to cook,  heat 1  tablespoon oil in a large skillet over medium-high heat.  Add the meat and  cook undisturbed 1-2 minutes.  Stir and cook  1-2 more minutes.  Transfer to a plate.

Add another tablespoon of  oil  and heat for a minute or so.  Add the vegetables and stir  fry until tender, 1 – 4 minutes, depending on the vegetables.

Push the vegetables aside.  Add the aromatics and stir fry them for about 15 seconds or so.  Combine the vegetables and aromatics.

Add the meat back to  the pan and combine with the vegetable mixture.  Add the sauce and toss to combine.  Stir fry  for about 11/2 minutes to reheat the meat.