Pork Chops with Cherry Wine Reduction

Pork Chops Cherry Wine Reduction Sauce Paleo

I always get a little antsy when it comes to waiting for things to come into season. Case in point: this recipe that boldly features cherries. And cherries are coming! They are. But right now it's May and cherry are still weeks away. 

That's the trouble with cherries--you spend so much time anticipating them, and when they finally come it's nearly impossible to make up for the rest of the year. You can eat them every day for a week straight but you still won't be sick of them. That's what waiting does -- it makes things even better than they are. 

Pork Chops Cherry Wine Reduction Sauce Paleo

But since we won't be dining on bags of cherry for months still, I made this cherry wine sauce, which used cherry preserves rather than fresh cherries and comes out of the pot sweet and tart and savory,  making you want to lick the spoon and the pot and everything else. What can I say? I'm impatient. 

Pork Chops Cherry Wine Reduction Sauce Paleo

Impatience doesn't always work out for the best, but this time it did. You know those cherries they put out at the store, loooong before cherry season begins? They're not really sweet, not quite a deep red, and not quite ripe yet? Don't buy those. You will be sad. Those no-yet cherries will spoil your appetite for cherry season early. But this sauce--oh, this sauce- it's just the beginning, and will have you licking your plate in glee. 

Serve it over seared pork chops, cauliflower mashers, a bed of spring arugula. Add a side of sautéed mushrooms. Dinner: 🙌

Pork Chops Cherry Wine Reduction Sauce Paleo

Pork Chops with Cherry Wine Sauce

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

This sauce is perfect for when you’re ready for summer before it’s summer.

Serves: 4   |    Total Time:


  • 4 pork chops, thin cut
  • 2 teaspoons coconut oil OR 2 pats butter
  • 1 shallot, minced
  • 2 large garlic cloves, minced
  • 1/4 cup cherry jam (I choose one that is 100% fruit)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup fruity red wine
  • 1/2 teaspoon honey
  • Optional: rosemary for garnish


  1. In a small sauce pan, heat 1 teaspoon or coconut oil (or half the butter) over medium heat until melted. Add the minced shallots and garlic, and sprinkle with the salt. Sauté until the shallots are transparent.
  2. Add the wine and honey and simmer for 10 minutes.
  3. Stir in the jam and the pepper until the jam is dissolved. Simmer for 10 more minutes until sauce has thickened. Sauce will coat a spoon once thickened.
  4. Remove from heat and set aside while you cook the pork chops: heat the remaining coconut oil/butter in a large skillet. Heat over medium-high heat and swirl pan to coat in the oil. Pat the chops dry with a towel, and then place in pan. Sear on first side for 3 minutes (cook time is for thin-cut pork chops with no bone — extend this by a few minutes for thick-cut or bone-in chops) and then flip and cook on the second side for 3 more minutes, or until the meat is cooker through and no longer pink in the middle (check with a knife).
  5. Serve pork chops hot and spoon cherry wine sauce over each chop. Optional: garnish with rosemary.

Citrus & Honey Braised Rhubarb (Paleo)

Braised Rhubarb Paleo

It has been a cold and grey spring, delivered with a dosed of rain and sleet and snow. This weather makes time for all sorts of time consuming activities. Board games. Turning the oven on for extended period of time. Brushing up on your old sketching habit. Curling up on the couch and watching the entire first season of Outlander

Braised Rhubarb Paleo Compote

The grey chill has made me hungry for sun and time outside, even though I admit that sometimes it's nice to have an excuse to curl up on the couch and stay in. 

On sunny days, I lap up the heat and the rays almost as eagerly as I lapped up this rhubarb compote. This compote though, doesn't care how many clouds there are in the sky: its flavors are bright and light. It's blooming with flavor in a way that's akin to the flowers blooming outside.

This, my friends, is the spring dessert. Spoon it over vanilla ice cream while it's still warm. Pile it over yogurt the next morning. Top it with toasted almonds and eat it straight. Swirl it into tapioca pudding (recipe coming soon!). You really can't go wrong.  

Braised Rhubarb Paleo Compote
Braised Rhubarb Paleo Compote

Citrus & Honey Braised Rhubarb

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Orange juice brightens the flavor of the rhubarb in this dish. Honey is used to bring sweetness, which is needed to counteract how tart rhubarb juice is naturally.

Serves: 4   |    Total Time:


  • 1/2 pound rhubarb (about 3 large stalks)
  • Juice of 1 orange
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon fresh ginger, grated on a microplane
  • 1/8 teaspoon salt
  • 1/4 cup honey


  1. Preheat oven to 400°F.
  2. Chop the rhubarb into 1 to 2 inch pieces.
  3. In a glass baking dish, toss the rhubarb in the honey, orange juice, salt, vanilla, and ginger until everything is well coated and combined. Then spread into an even layer.
  4. Place in preheated oven and bake 18-20 minutes, until rhubarb is quite softened. Remove from oven, and allow to cool 5-10 minutes before serving. Serve in small bowls, or with vanilla ice cream, yogurt, or pudding.

Healthy Golden Vegetable Curry

Healthy Vegetable Curry Soup Primal Recipe

There's an album in my iTunes called Under the Shiva Moon. I don't expect anyone to know the album, by name or otherwise -- it's over ten years old at this point and besides, it was first published by a little local group that called themselves "Yogi Renegades". Their official band name was Shiva's Garden. 

The first time I heard those yogi renegades I was probably ten (how old I actually was is now lost in time). It was a Monday evening. I know that, because we went to the same place every Monday throughout my tween years: a mountain yoga center. Monday night was community night, and we were regulars, at least at that point. There would be music, and candles, and a family-style meal. After Shiva's Garden played live one night, my dad bought their album and for at least a week we listened to it in the car on repeat. I fell for their music then: the meditative rhythms, the slightly exotic sounds of the instruments, the folky feel. It didn't take long before I could sing along with every word. 

Healthy Vegetable Curry Soup Clean Eating Recipe

It was on one of those nights at the ashram that I was gifted a small statue of Ganesha. The ritual, the gift, the giving of the gift... it was all a little over my head. I still don't think I totally know why this gift ended up with me, but I remember the generosity of the girl who gave it to me, and I remember thinking I would never let it go. On the drive home my dad explained that Ganesha was the Remover of Obstacles. I made a spot for him on my bookshelf and on the roughest of days, the days with the most obstacles, I would stare at his golden face and try to come to peace with everything. That was hard, because I was a teenager, and there were hardly ever answers to my questions. 

Golden and still, he now stands amongst my plants. Surrounding him are a few tributes: a bundle of unopened incense, an Indian friendship bracelet, a blue topaz stone, and a small copper capsule of water from the Ganges River.

Healthy Vegetable Curry Soup Recipe (Primal)

On the roughest of days and the calmest of days alike, I still play Under the Shiva Moon. I still sing along. When I'm home alone I turn the volume up so I can barely hear my soft voice over the chords. Some days I even wonder if my old, golden friend on the shelf remembers the lyrics too. I find sanctuary in making a curry while it plays--warm and spicy like they used to make on community night- and humming as it simmers on the stove. 

Vegetable Curry Soup Recipe (Creamy & Healthy)

Golden Vegetable Curry

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Cream balances out the curry powder in this recipe, making it both cool and hot all at once. In this particular recipe I use dairy instead of coconut cream, as it has a milder flavor, however coconut cream (the canned type) can be used in place of heavy cream to make this recipe vegan or dairy-free.

Serves: 2-3   |    Total Time:


  • 1 teaspoon coconut oil
  • 1 onion, diced
  • 1-inch piece of ginger, minced
  • 2 cloves garlic, minced
  • 1 stalk of broccoli, cut into florets
  • 1/2 head of cauliflower, cut into florets
  • 1 zucchini, diced
  • 1 summer squash, diced
  • 1 sweet potato, diced
  • 1 cup green beens, chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups chicken broth
  • 1 cup heavy cream (optional: use canned coconut cream for vegan or DF)
  • Optional: If you’re looking to make this meal a little more hearty, add 1 cup cooked chicken breast, diced


  1. Place a medium soup on the stove over medium heat. Add the coconut oil to the pot and heat until it glistens. Then, add the diced onion and cook until translucent.
  2. Next, add the garlic and ginger. Stir, and cook for several minutes, until fragrant.
  3. Add the remaining vegetables and stir. Pour broth, curry powder, turmeric, red chili flakes, salt and pepper to the pot. (Add the cooked chicken at this point if you plan on using it). Stir again, and then place lid on pot and bring to a simmer. Cook for 20 minutes, until sweet potatoes and tender and the other vegetables are cooked through.
  4. Reduce heat and remove lid from pot. Slowly pour cream into soup, stirring as you do. Once cream is added, taste the soup. Adjust seasonings to your liking. Serve hot.