Skillet Braised Brussel Sprouts


4 slices bacon, cooked and torn into pieces (we use nitrate free bacon)
1 lb Brussels sprouts, trimmed and halved, or more to taste
1 clove garlic, thinly sliced, or more to taste
1/2 Cup chicken stock, or more as needed
1 Tbsp balsamic vinegar, or more to taste
salt and ground black pepper to taste


Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.

Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
Remove skillet from heat and stir bacon, balsamic vinegar, salt, and pepper into the Brussels. Then serve.


This is great with chicken, fish, or turkey as a protein.

For the zucchini hash:
1 md zucchini & 1 md yellow squash (we used acorn squash)
1/3 C sliced onion
1 1/2 tsp. Olive Oil
3/4 C Whole Kernel Corn
2 Garlic Cloves, Minced

In large skillet, saute zucchini and onion in olive oil until tender and crisp and the onions or opaque. Add corn and garlic, sauce another 2 minutes or longer until all veggies are tender.

If you want some additional seasoning, you can add 1 Tbsp of the garlic and herb seasoning to the pan as well. :)

Mini Meatloaf Pepper Rings


  • 4 large bell peppers (red, yellow, or orange)
  • 2 lbs. lean ground beef
  • 1 tsp creole seasoning
  • ¼ cup Italian bread crumbs
  • 1 egg
  • ¼ cup shredded Parmesan
  • A pinch crushed red pepper flakes
  • 3 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped parsley
  • 1 cup shredded Italian cheese blend
  • 1 28 oz. can crushed tomatoes


  1. Prepare peppers by slicing off a little of the top and bottom of each pepper. Do not discard these. Cut out ribs and seeds. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up. Dice up remaining parts of peppers to use in meat mixture.
  2. Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined.
  3. Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
  4. Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
  5. Brown each stuffed pepper ring for about 4 to 5 minutes on each side. You may need to do this in 2 batches depending on the size of your pot.
  6. Once, browned on each side, pour crushed tomatoes over the stuffed pepper rings. (Transfer to casserole dish before topping with crushed tomatoes if you do not have an oven-safe pot.
  7. Bake at 350 degrees for 35 to 45 minutes. Top with cheese and bake for 5 more minutes. Top with fresh parsley and serve.


1 scoop Chocolate Shakeology

1 Tbsp. peanut butter

1 cup almond milk

PREPARATION: Mix ingredients in blender. Pour into 4 frozen pop molds and freeze.


1-½ scoops Chocolate Shakeology

1-2 drops Peppermint oil (to taste)

1 cup Almond milk

PREPARATION: Mix ingredients in blender. Pour into 4 frozen pop molds and freeze.

Mustard Green Frittata

10 ounces Mustard Greens (Cut 'N Clean are the ones available to us here in Okinawa)

1 Tbs  Unsalted Butter

1/2 C Diced Onion

12 Lg Eggs

1/4 C Grated Parmesan Cheese

1/4 C Crumbled Cooked Bacon

Salt & Pepper to Taste

In an oven safe skillet over md heat, add butter and onions. Add mustard greens and cook until tender. Add whisked eggs and bacon (if desired). Sprinkle with grated cheese and place in oven at 350 degrees until the frittata is set (somewhere are 10 minutes or so). Serve while warm. It is also delicious with a little homemade salsa on top. :) 

Collard Greens


2-3 bunches Collard Greens (about 2 lbs), washed and chopped

1 package Turkey Sausage, sliced and then cut into fourths

4-6 pieces of Bacon, crumbled

1 small Onion, chopped

1-2 Spoon fulls of Garlic (2-3 cloves or to taste)

1 package or 2 cups of Chicken Broth

2-3 Tbsp Balsamic Vinegar


Put meats, chicken broth, onion, and garlic into pan and simmer for 5 minutes. Add collard greens to the pan (don't worry they cook down). Cook for around 30 minutes, 2o minutes covered and 10 minutes uncovered.