From The Gram: Recipe | “Lamb Chops with Argentine Chimichurri”



  • 9 lamb loin chops
  • 2 cups of parsley
  • 2 cups of cilantro
  • 1/4 cup of red wine vinegar
  • 1/2 cup of olive oil
  • 6 tbsp of dried oregano
  • 6 cloves of garlic
  • 2 shallots
  •  sea salt
  • pepper
  • red pepper flakes



  1. Lightly season lamb loin chops with sea salt and pepper.
  2. In a pan on high heat, sear lamb chops on each side for 3 minutes each.
  3. Place chops on baking sheet. Roast on 375 for no more than 10 minutes.


  1. Place parsley, cilantro, red wine vinegar, sea salt, pepper, red pepper flakes, garlic, shallots, oregano and olive oil in a food processor.
  2. Pulse until you get desired texture.
  3. Spoon onto lamb chops.
  4. Enjoy!



From The Gram: Recipe | “Shrimp Scampi with Linguine”



  • 1lb of linguine
  • 2lbs of shrimp (cleaned)
  • 1 large bunch of parsley (finely chopped)
  • 1 stick of unsalted butter
  • 2 medium yellow onions (diced)
  • 6 cloves of garlic (diced)
  • 2 medium lemons (juiced)
  • sea salt
  • pepper
  • red pepper flakes


  1. Cook noodles according to the instructions on the package. Set aside.
  2. In a large pan on medium-high heat, add 2-3 pads of butter and saute onions for 5-7 minutes until soft and browned. Add garlic and saute for an additional 2 minutes.
  3. Add 2-3 more pads of butter, then the shrimp and cook until they’re just opaque.
  4. Quick add more butter, cooked linguine, lemon juice, parsley and seasonings. Toss the mixture until everything is evenly coated.
  5. Enjoy!

*Makes 4 servings. 

From The Gram: Recipe | “Baked Vegan Garlic Parmesan Sweet Potato Fries”



  • 4 medium sweet potatoes
  • olive oil
  • 2 sprigs of rosemary (finely chopped)
  • 1 small bunch of parsley (finely chopped)
  • 4 cloves of roasted garlic (finely chopped)
  • sea salt
  • pepper


  1. Peel sweet potatoes and slice into desired fry shapes.
  2. Toss in 2 tbsp of olive oil, rosemary, salt and pepper.
  3. Place on a baking sheet, spread apart to cook evenly.
  4. Bake fries for 1 hour at 375 degrees.
  5. Remove fries from the oven, sprinkle with roasted garlic and parsley.
  6. Enjoy!

*Makes 2 servings. 



From The Gram: Recipe | “Paleo Ramen with Gangster Pulled Pork”



  • 2 small Italian zucchini
  • leftover lamb and pork shoulder bones
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • vegetable broth
  • 4oz of gangster pulled pork
  • 1 soft boiled egg
  • 2 small heads of bok choy
  • 1 scallion


  1. Broth: In a medium sauce pan, bring 4 cups of vegetable stock, tomato paste, soy sauce, oyster sauce and leftover bones to a boil. Give the batch a good stir, then reduce heat to a simmer. Allow broth to simmer for 2 hours.
  2. Zoodles: Spiralize 2 small zucchinis into zoodles. Set in a large bowl.
  3. Pour finished broth into the bowl with zoodles.
  4. Top with pulled pork, soft boiled egg, bok choy and sliced scallions.
  5. Enjoy.

*Makes 1 serving. 

From The Gram: Recipe | “Paleo Shepherd’s Pie with Gangster Pulled Pork”


  • 2 cups of gangster pulled pork
  • 1/2 large of cauliflower
  • 1/2 cup of vegetable stock
  • 1/2 cup of caramelized onions
  • 6 cloves of oven roasted garlic
  • 1 cup of carrots (chopped)
  • 1 cup of broccolini (chopped)
  • 1 cup of asparagus (chopped)
  • 1 cup of corn
  • 1 bunch of parsley (chopped)
  • sea salt and pepper


  1. Steam 1/2 head of cauliflower for 10 minutes.
  2. Rough chopped steamed cauliflower into 2 inch squares.
  3. In a blender (I used a NutriBullet), puree cauliflower with caramelized onions and roasted garlic.
  4. Pour the cauliflower puree into a sauce pot and heat on medium-high for about 5 minutes, stirring occasionally. Season to taste with salt and pepper.
  5. Steam carrots, asparagus, corn and broccolini for no more than 4 minutes each.
  6. In a 1.5 quart ceramic bowl, layer gangster pulled pork, corn, broccolini, asparagus, carrots and finally the cauliflower puree.
  7. Place in the oven on 350 degrees for 20 minutes.
  8. Garnish chopped parsley.
  9. Enjoy!


From The Gram: Recipe | “Gangster Pulled Pork”


  • 3-5lb pork shoulder
  • 40oz bottle of Olde English
  • 1 can of diced tomato
  • 1 bunch of sage
  • 1 bunch of parsley
  • 4 sprigs of rosemary
  • 8 cloves of garlic (sliced)
  • 3 carrots (diced)
  • 2 medium white onions (diced)
  • 6 stalks of celery (diced)
  • olive oil
  • sea salt and pepper
  • paprika


  1. Score (cut lines) the fat side of the pork shoulder.
  2. Season all sides of the pork shoulder thoroughly with sea salt, pepper and paprika.
  3. On high heat, pour 2 tablespoons of olive oil in a dutch oven, then place the pork shoulder fat side down. Sear for 4 minutes, then repeat on the other sides of the pork shoulder.
  4. Remove the pork shoulder from the pot.
  5. Place the diced onions, celery, carrots and garlic in the pot. Saute until they soften (about 5 minutes), while scrapping the crispy bits from the bottom of the pan.
  6. Turn off the heat.
  7. Place pork shoulder back in the pot.
  8. Pour in the can of diced tomatoes and about 2/3 of the Olde English.
  9. Sprinkle chopped sage, parsley and rosemary on top.
  10. Place the lid on the top of the dutch oven.
  11. Place the pot in the conventional oven at 375 degrees.
  12. Allow it to cook for 5-6 hours.
  13. Occasionally drizzle braising liquid over the shoulder.
  14. Remove from the oven. With 2 forks, pull tinder pork apart.
  15. Enjoy!


From The Gram: Recipe | “Black-Eyed Peas”


  • 1lb dried black-eyed peas
  • 1lb of pork sausage (diced)
  • 8 celery stalks (diced)
  • 2 medium onions (diced)
  • 1 red bell pepper (diced)
  • 10-12 cloves roasted garlic (chopped)
  • 1 bunch flat leaf Italian parsley
  • 4 cups of vegetable stock
  • olive oil
  • sea salt and pepper


  1. Soak peas overnight in large bowl of water, twice the height of the peas (6-8 hours).
  2. Drain and rinse the soaked black-eyed peas.
  3. In a large pot or Dutch oven on medium-high heat, place diced sausage in with 1tbsp of olive oil. Saute until sausage is caramelized. Remove from pot.
  4. In the same pot, add another 2tbsp of olive oil and place in the diced celery, onion and bell pepper; scraping the crispy bits of the sausage off the bottom of the pot. Saute for 5 – 10 minutes until they soften up.
  5. Place the sausage back in the pot along with the roasted garlic, soaked peas, chopped parsley and veggie stock. Stir and bring to a boil.
  6. Season liberally with sea salt and pepper.
  7. Reduce boil to a simmer. Place the lid of the pot ajar on the top and allow the batch to simmer for 1.5 – 2 hours, while stirring occasionally.
  8. Enjoy!




From the Gram: Recipe | “Thai Peanut Zoodles with Seared Salmon”



  • 3 4oz salmon fillets
  • 4 medium zucchini
  • 16oz pure coconut water
  • 2tbsp creamy peanut butter
  • 1tbsp oyster sauce
  • 1/4 cup light soy sauce
  • 1/4 cup fresh lime juice
  • 3 scallions
  • 6 cloves roasted garlic (minced)
  • fresh dill (chopped)
  • sea salt and pepper



  1. Rinse and pat salmon fillets dry with a paper towel.
  2. Cut them in half.
  3. Season with sea salt, pepper and fresh chopped dill (to taste).
  4. Place halfed fillets in a pan with a tablespoon of olive oil, on medium-high heat. Let them sear, skin side down until golden brown (about 3 minutes).
  5. Then place them skin side down on a baking sheet and in the oven, pre-heated at 400 degrees for 7 minutes.
  6. Remove from oven.


  1. Place the coconut water, peanut butter, oyster sauce, soy sauce, lime juice and minced roasted garlic in a medium sauce pan on high heat.
  2. Whisk until mixture starts to boil, then turn it down to a simmer.
  3. Allow the sauce to simmer for 10 minutes, whisking occasionally.


  1. Cut the ends from the zucchini.
  2. Using a vegetable spiralizer, choose desired setting to cut into zoodles.
  3. Place 1/4 in a serving bowl, place 2 salmon fillets on top, then pour peanut sauce in at desired level.
  4. Garnish with chopped scallions. Enjoy!


From the Gram: Recipe | “Moroccan Beef Stew”



  • 2lbs of Lean Beef Stew Meat
  • 8 Small Potatoes Medley (purple, gold, red)
  • 6 Rainbow Carrots
  • 2 cans of tomato sauce
  • 1 large yellow onion
  • 10 cloves of garlic
  • 3 cups of beef stock (vegetable stock is fine)
  • Olive Oil
  • 1 Lemon
  • Salt and pepper
  • Coriander
  • Paprika
  • Turmeric
  • Cumin
  • Flat-leaf parsley (optional)


  1. Chop onions, cube potatoes, cut carrots crosswise and mince garlic, all to desire widths.
  2. Season stew beef thoroughly with all the seasonings listed (about a tablespoon of each). In a large pan lined with olive oil, sear the beef until each side is crisp and browned. Place them in your slow cooker.
  3. In the same pan, add the onions, carrots and garlic, as well as the same seasonings. Saute for 5-7 minutes. Place them in your slow cooker.
  4. Add 2 cans of tomato sauce, 3 cups of stock and potatoes to the slow cooker. Add the zest of the entire lemon. Stir the batch.
  5. Set your crock pot to High and let it cook for 5-6 hours.
  6. Ladle over rice, cous cous or cauliflower rice (as I did). Garnish with flat-leaf parsley.
  7. Enjoy!