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SAN DIEGO, California

Member since Jan 2007

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Reviewed thai peanut sauce

Jan 8, 2015 on

For health purposes, I totally omit the agave nectar, and half the soy sauce. I also add approx 1/4 cup spring water. It tastes absolutely wonderful! It is a little runny, but thickens up after awhile. It is perfect with wilted kale, baked tofu, wild rice & fresh cilantro! (gluten free, sugar free, vegan. BOOM)

Reviewed Mexican Ground Beef Quinoa Skillet

Feb 17, 2014 in on

This is such a great and simple recipe. I add 1 tablespoon of tomato paste, 1 chopped portobello mushroom and 2 cloves of garlic. I also top with fresh chopped cilantro. I always use organic and grass fed bison or ground beef. It turns out amazing every time!"

Reviewed Mr. John's Meat-Stuffed Bell Peppers

Jun 28, 2011 in Food Network Community Toolbox on

I added a few tweaks to the recipe, and it was delish:
I used wild rice & ground turkey (what I had on hand)
I swapped the parsley for basil.
I added diced green chilies, slivered almonds (for texture) & 1/2 tspn of Srirachi.

It definitely had a good kick and was very flavorful, the slivered almonds were...

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