Tuna Tostadas: an Easy Dinner Idea

This is not your regular tostada. This is a piled-high chip-full of perfection. Fish tostadas are something I’ve made a lot over the years and it is always a crowd pleaser. And it’s sooo easy… it’s basically nachos. This one has feta cheese and seared tuna with a drizzle of Cholula. Recipe below:

Makes four:

  1. About half a can of refried beans heated and stirred with a couple tablespoons of water
  2. Four tostada shells
  3. Half a white onion, chopped finely
  4. Two small tuna steaks
  5. Four oz crumbled feta cheese
  6. A few sprigs of thyme
  7. One small avocado, sliced

Spread the beans onto the tostada shells. Sprinkle the onions and feta on top. Add the sliced avocado. Sear your tuna in a separate pan with butter, salt and pepper, about 2 minutes on each side (according to instructions for your particular fish). While the tuna is searing, place the pan of tostadas in the broiler until they are warm and the cheese gets melty. Slice the tuna thinly and place on top of the rest of the ingredients. Add a sprinkle of thyme leaves (cilantro would be good here too) and drizzle with Cholula.

Stuffed bell peppers with an egg on top

These bell peppers make a nice light dinner on their own or can be served with pasta or risotto. They are also the perfect way to use an abundance of herbs if you have a garden!


1lb grassfed ground beef

1/2 cup chopped herbs (oregano, parseley and basil work well)

Sea salt, to taste

Cracked pepper, to taste

One egg for the meat mixture

1/4 cup Parmesan cheese

1/2 cup goat cheese

1/2 can tomato sauce

An egg to top each pepper

Four large bell peppers


Slice the bell peppers open lengthwise, remove stem and seeds. Place side by side on a parchment-lined pan, like this one. Mix one egg, herbs, spices, Parmesan and beef in a bowl thoroughly. I usually mix with my hands. Separate the mixture into 8 equal portions and smoosh into the halved bell peppers.

Top each one with a couple of tablespoons of the sauce, then sprinkle a bit of goat cheese on each one. Bake at 350 for about 25 minutes. Take the pan out of the oven and create a little divot in each. Gently crack an egg on top. Add a bit more salt ans bake another ten minutes.

Chicken chili—an easy, gluten-free, one-pot dinner idea

This recipe was borne out of the need for an easy, fast dinner that also packed nutrition and flavor. I’ve been down with terrible allergy symptoms since planting my garden last weekend and needed something requiring minimal work and even less cleanup, but it also needed to be warm and satisfying. I’ve made many different chicken chili variations before, but this one is by far the easiest. You literally put everything into a Dutch oven or heavy lidded pan and throw it in the oven. The only other step is slicing the chicken and placing it back in the pan at the end. We were so hungry when this came out of the oven that I didn’t manage to get a photo of the final product!

Ingredients (makes 4 large servings):

  • Three medium sized chicken breasts, thawed (they can still be partially frozen if you are pressed for time)
  • One 4 oz can of green chilis
  • One 15 oz can of fire roasted tomatoes (click here for the ones I love)
  • One can cannellini beans, drained and rinsed
  • One onion, diced
  • 2 tsp cumin
  • 1.5 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp white pepper
  • 2 tsp smoked pimenton (paprika)
  • A handful of your favorite chopped herbs (I used a spicy oregano and cilantro from my garden)

Directions: Preheat the oven to 350. Place the chicken breasts in the pan. Pour all other ingredients on top. Stir slightly, just to mix. Cover pan and bake for one hour. Pull the pan out and take the chicken breasts out with tongs. Place them on a cutting board, and, when cool enough to handle, dice them. Put the chicken back in the pot and stir gently. Place the pot back into the oven for 5 minutes. Remove and enjoy with your favorite tortilla (I like this kind, which are gluten-free and paleo).

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Perfect Herbed Scallops with Butter and Garlic

Scallops are one of our favorite sea foods, but when we mess them up they are almost inedible. These take a very light hand on the spices and a precise cooking time, and then a big ol’ dump of butter at the end. We ate these with a baked red potato and a fresh garden salad topped with mozzarella.


  • Roughly 12 oz sea scallops (if frozen, defrost them). These are what we used.
  • Two tablespoons avocado oil
  • 1 tablespoon garlic, or 2-3 cloves
  • Salt and pepper, to taste
  • 1/4 cup butter and a handful of chopped herbs of your choice (I used oregano and parsley)
  • A small handful of chopped chives
  • Sprig of rosemary


Pat the scallops dry with a paper towel and salt and pepper both sides. Set a cast iron pan or other heavy bottomed skillet on high heat with the avocado oil. Wait for the oil to get hot enough to smoke a little bit, and then set the scallops in the pan to sear. Sear for about two minutes, then flip. After another minute, add the butter and herb mixture. Spoon the butter over the scallops continuously for about a minute. Remove from the heat and lightly tap each piece several times with the rosemary. Sprinkle the chives on top. Serve immediately.

Duck Fat Fries with Rosemary: An Air-Fryer Recipe (Gluten-Free, too!)

A couple of weeks ago on Instagram I asked a question in my stories, “do I need an air fryer?” Well, my mom had one she didn’t use so she brought it over. I’ll admit I’m not a fan of the cabinet space it hoards, but there is no question that our fry game got better that day. So I came up with a very simple recipe for duck fat fries. I also recently became accepted as an affiliate for Fatworks, so the timing couldn’t be better!


  1. Four to five medium sized yukon gold potatoes (I always go for organic potatoes if I can find them), chopped into french fry sized pieces
  2. Two tablespoons Fatworks Duck Fat
  3. Two sprigs rosemary, plus about a tablespoon of finely chopped rosemary
  4. 1 teaspoon (or more to taste) fine pink Himalayan sea salt

Add the chopped potatoes, oil, chopped rosemary and sea salt to a bowl and mix, coating all of the potatoes with the fat. Place them in the air fryer’s basket (we have one similar to this, and love it). Place the rosemary sprigs on top, gently. I cooked these for about 25 minutes at 400 degrees and they came out perfectly! Different fryers have different cooking directions, so pay attention to that.

This was a version I made without rosemary, but they were definitely better with it.
Kid approved!

Salmon burger dinner— a gluten-free, one-pan meal

Sometimes you just need a quick and easyoweeknight meal that’s also healthy and good. This one fits that bill. The salmon burgers aregsatisfying without being heavy, and the green chili cumin combo really sets off the flavor of the fish. The freshness of the dill with the potatoes and the simplicity of the green beans combine to make this one of my favorite easy meals.


For the salmon:

  • One pound salmon filets, dried on a paper towel and skin cut off.
  • One half a white onion, diced
  • 1/3-1/2 cup green chili from a can or jar
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp cracked pepper
  • 1 egg
  • 1/2 cup almond flour

For the potatoes:

  • Four medium Yukon gold potatoes, pre-baked for about three minutes in the microwave (bake them all together, not separately).
  • 3-4 tablespoons melted butter
  • 2 tsp salt
  • Cracked pepper to taste
  • A large handful of fresh dill

For the green beans:

  • One 12-oz bag of green beans
  • Two pats butter
  • 1 tablespoon avocado oil
  • Salt and pepper, to taste


View this video for the full how-to: