Amazing Recipes

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January 25, 2019

From the days of my childhood, ramen has always been one of my favorite styles of soup.  Especially in winter, I really crave a warming soup - but as an adult I no longer yearn for the ramen out of a package that I did as a kid.   Through some tinkering I've come up with some really delicious recipes that are homemade, packed with veggies and also simple to make.  The main prep work is in the broth - which I usually make in batches and either store in mason jars or portion and freeze.

A few notes about sourcing ingredients

This is a panang curry ramen that is also vegetarian.  The broth is a dashi based broth, and so easy to prepare.   It is made from dried shiitake mushrooms and kombu - a sea vegetable.   

Shiitake mushrooms are a staple in asian kitchens and foundation in asian cooking.  What's great about them is that they impart a deep savory flavor, umami, to dishes.  Asian markets are sure to carry them.   Eden foods is a national brand t...

November 5, 2018

One of my favorite soups to make and to enjoy is a lemony Greek chicken soup called Avgolemeno.  It is so rich and nourishing and warming and surprisingly also very simple to make.    My kids and my husband love it!


6 cups chicken stock (homemade is really the best)

3 eggs

3-4 tablespoons lemon juice

1-1/2 cups cooked rice

1-1/2 cups cooked shredded chicken meat


Place chicken broth in a soup pot and bring to a simmer.

While the soup is simmering crack eggs and whisk to scramble in a small bowl.  Add lemon juice and whisk to incorporate.  

Very slowly drizzle eggs into the simmering soup while whisking to prevent the eggs from clumping.  You want to make a lemony broth rather than an egg drop soup consistency.  

Add the cooked rice and cooked chicken and stir to incorporate.  You want to just warm the soup.  Do not bring it to a boil or the eggs will separate and get scrambly in the soup.  

Now for the best part.   Enjoy it.  

August 6, 2018

Even my friends who claim not to like Kale love this kale salad. It’s massaged with salt and lemon and olive oil which basically tenderizes and cooks the kale leaves.

•3 cups chopped kale (I use lacinato)
•1/4 onions chopped
•4 strawberries sliced and quartered
•pinch of Celtic sea salt
•juice of one lemon
•1/2 cucumber chopped

For the Preparation
I really think chopping salad ingredients into small pieces makes a difference in the enjoyment of any salad - so start by chopping all your ingredients and remove the center vein of the kale.

Place kale in a bowl and sprinkle salt and lemon. Massage the kale, mixing and squeezing the leaves for 5 minutes or so. You will see the color of the leaves brighten and also the salt draws the water out. The leaves will get really tender. Add remaining ingredients and toss. You can serve immediately or prepare a couple of hours before your meal.

June 7, 2018

What you might not know about me is that I am a huge hockey fan and right now I am so stoked that the Washington Capitols are in the finals!  Rock the Red!!  We made this really easy paleo blueberry cobbler to eat during Tuesday nights game.  It's so delicious and it whips up in a cinch!

Let me know what you think...


For the filling

  • 4 cups of organic blueberries

  • 1 tablespoon arrowroot flour

  • Zest of one organic lemon

For the Crust

  • 1 cup coconut manna

  • 3 tablespoons arrowroot flour

  • 3 tablespoons sugar

  • 1 teaspoon coconut flour

and finally.... for the whipped cream

  • 1 can coconut creme, refrigerated


Preheat oven to 350F.

Add all ingredients for the filling into a bowl and toss to coat all ingredients evenly on the blueberries.  The arrowroot flour thickens the cobbler just a little bit once the blueberries cook and melt together with the rest of the ingredients.

Add the crust ingredients to a bowl and using a fork mix them togeth...

May 31, 2018

Breakfast should be simple... and these paleo pancakes are not only simple, they are the real deal and you can whip them up in a flash.


  • 2 ripe bananas

  • 2 eggs

  • 1/3 cup arrowroot flour

  • 2 tablespoons coconut flour

  • 1/2 teaspoon baking powder (aluminum free)

  • Coconut oil or ghee for griddle.

Peel and mash banana.  Add remaning ingredients and blend well with a whisk.

Melt a dab of ghee or coconut oil in skillet.  Place 1/4 cup of pancake batter on hot pan.  The batter might not bubble on the edges like regular pancakes, so watch them to see when you need to turn.

Enjoy right away topped with some maple syrup or fruit.

Have a beautiful day!!!

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