Ingredients:
1 bag frozen rhubarb
NuNaturals Vanilla Stevia
apple pie spice
sea salt
organic butter
your favorite goat cheese
Heat a pat of butter in a pan and add rhubarb. Saute until creamy, add plenty of stevia (rhubarb can be quite tart) along with a couple pinches apple pie spice and a dash of salt. Top with goat cheese, I used cheddar but chevre would have been great as well.
Filed under Goat Cheese, Recipes
Ingredients:
4 slices of cabbage, 1/2 inch thick
2 oz crumbled goat cheese
organic butter
salt and pepper
2-4 cloves raw garlic, minced
Preheat oven to 425. Melt a little organic butter and lightly coat cabbage wedges. Place in a single file on baking sheets and bake for 30 minutes. Remove from oven, top centers with goat cheese, garlic, salt and pepper and return to oven for another 5 minutes.
Filed under Goat Cheese, Recipes, veggie side dishes
Ingredients:
1 cup cherry tomatoes, halved
3 free-range eggs
salt and pepper
1 clove garlic, minced
1-2 oz goat mozzarella
handful fresh basil, chopped
Crack eggs into bowl and whisk until smooth. Add cherry tomatoes, garlic, salt and pepper. Heat a small buttered pan over medium high heat. Pour egg/tomato mix into pan and cook, covered until almost cooked through. Top with a handful of basil and chopped mozzarella, place under a broiler until the top is cooked and the cheese is melted.
Filed under eggs, Goat Cheese, Recipes
This delicious dessert-of-a-salad was inspired by my Strawberry Citrus Cheesecake Salad. I’m sure it would be delightful with any berry but I’ll have to experiment to be sure 
Ingredients:
5 oz baby spring mix
1 cup fresh blueberries
3 oz raw goat cheddar, shredded
juice of three lemons
3-4 droppers of NuNaturals vanilla or regular stevia
sea salt and pepper
Toss, mushing the berries a bit as you go and season to taste.
Filed under Dessert, Goat Cheese, Recipes, Salad
Our farmers market was selling these gorgeous, freshly roasted peppers in various flavors. We decided to try all three (though I’m unsure of the names, any roasted peppers will do for this). The cauliflower “rice” makes for a much lighter dish than traditional rice and the flavors are to die for.
Ingredients:
1 head cauliflower
organic butter
1/2 cup chopped and packed cilantro
1 clove garlic, minced
juice of one lime
roasted peppers of your choice
2 oz goat cheddar plus extra slivers for however many peppers you wish to stuff
salsa and goat yogurt for serving (optional)
Remove leaves from cauliflower and break into pieces. Process in food processor to a rice-like consistency. Lightly butter a large pan and heat on medium high. Add cauliflower “rice”. Cook for a 3-5 minutes to warm through and add garlic, cilantro and lime. Stir for another minute. Shred in 2 ounces goat cheese. Slice open peppers and remove seeds. You can heat them in the oven or leave them cool. Stuff each pepper with rice, top with a sliver of goat cheddar and put back in the oven to melt cheese.
Filed under Goat Cheese, Recipes, veggie side dishes
Two weeks of being (almost) completely sugar-free have come to an end. I confess I had a few tough days with very limited options (major flight delays anyone?) but the whole of my two weeks went very smoothly. I’ve done a lot of sugar cleansing in the past and didn’t feel a terrible need for it but really appreciated the opportunity to get creative in the kitchen and branch out beyond my standard dark chocolate. You will see an example of that here 
Interestingly what I have been feeling pulled towards is a more raw and vegan style diet. I can’t say my mind is easily on board with this, I love, love, LOVE my goat cheese and occasionally being able to have some wild fish or free-range egg dishes…sadly, it has not been loving me back. I’ve done a lot of focused cleansing in various forms over the last couple of years and I’ve watched as my body often asks me to step it up before I emotionally want to. But alas, here we are. I’ve decided to join Marlena (again) in her vegan challenge for the month of July. I hopped on board last year with the Vegan Month of Food (Vegan MOFO!!) and concluded at the end of it that veganism just wasn’t for me. I didn’t want to admit how incorrectly I was doing it though. I used my vegan month as an excuse to dive head first into baking again and try out how my body liked beans, and grains, and tofu…it didn’t. I got puffy, put on some weight, and just felt tired. No good. These days, I find I’m naturally leaning into meals centered around big avocado salads with baked squashes or greens with delicious nut butter dressings, or the rarer meal that includes fruit or a small dish of quinoa. I continue to juice, implement my various cleansing tools, and this is feeling much nicer for me. I also, for the first time in my life, even though I was raised a vegetarian and played with veganism, feel drawn to it for ethical reasons as well as health. I know there are a million arguments out there but it’s started to feel kinda strange to bite into an animal, especially when it isn’t a need for the particular body that I live in. On the other side of things, I’m having a hard time with the idea of ever embracing a labeled way of eating or living. I’d love to hear your thoughts on this and I’m excited to once again embrace a new avenue of kitchen creativity and experimentation in the coming month!
This is obviously NOT a vegan recipe and I realized I had to get it posted before next month 
Ingredients:
2 free-range eggs
NuNaturals Vanilla Stevia
sea salt
cinnamon
goat feta or chevre (optional)
Heat a small pan on medium high and melt a pat of organic butter into the bottom. Crack eggs into a bowl and whisk together with vanilla stevia and a pinch of sea salt. Pour eggs into pan and let cook thoroughly on one side before flipping to the other. Once both sides are cooked, slide out of pan and top with cinnamon and feta or chevre.
Filed under eggs, Goat Cheese, Recipes
