Well, it certainly has been a long time since I posted! Life has been good, but crazy busy… as usual! This post is not food related… but it’s important and I want to share it with you. I am fighting in a 3-round sanctioned boxing match on May 19, 2016 at the House of Blues in Boston, to raise money for cancer research, through an amazing organization called Haymaker’s for Hope. This is an amateur event, which I (and about 30 other people) have been training insanely for since January 11th, 2016, when we got picked. It is HARD and it SUCKS at times — Bad. But it comes nowhere near the pain and trauma families go through after a cancer diagnosis (or worse, loss)… so I know I can do this with the support and encouragement of my friends and family. All ticket sales and monetary donations go directly to my $5000 required fundraising goal… (which I just recently met!) The highest contributor gets to pick the order in which their match occurs...

It’s January, so I’m doing the Whole30 again. One thing that is challenging about the Whole30, is that it’s very easy to fall into the routine of just making the same things over and over and over again. I wanted to mix things up a bit, so some girlfriends and I talked about making a bunch of Whole30 / Paleo friendly sauces and dressings to share, thinking it would be nice to have these on hand to add a punch of flavor to salads, veggies and meats. I decided to make this green goddess dressing for one of mine and holy hell, it was delicious!!! TOO delicious not to share… 🙂 Enjoy! Dairy Free Green Goddess Dressing Taken from Healthy Sauces, Dressings & Toppings, by Mark Sisson (of Primal Blueprint) 1/2 avocado 1/4 c (60ml) coconut milk 3 tbsp (45ml) freshly squeezed lemon juice (I use Meyer lemons) 1 garlic clove, chopped 2 anchovy fillets, chopped 1/2 c (125ml) coarsely chopped fresh parsley 1/4 c (60ml) coarsely chopped fresh basil 1 tbsp (15ml) coarsely...

The original blog post for this recipe was written back in 2008, but I still refer back to it regularly. It’s time for a redo and some basic edits to include photos. I actually cooked a roast chicken last night, so what better time to do an update?! Last night’s ingredients are below, as well as directions and photos…. However, I’ve included the original blog post at the end, in case you like that combination of ingredients better! BFW’s Herb Roasted Chicken 2014 1 3lb pasture raised (and/or organic) roasting chicken 6 tbsp grass fed butter, melted or very soft 1 generous handful (about a cup, loosely packed) chopped fresh herbs — I used rosemary, thyme and sage 1 garlic clove, crushed 1/2 c chicken broth (or white wine) Salt & freshly ground black pepper (I used both regular sea salt and also rosemary-flavored sea salt flakes) 1 bag of mixed baby potatoes (about 1.8 lbs), cut into large chunks 1lb bag of brussels sprouts, halved 6 oz (about 8-10...