Chinese Five Spice Quinoa


We LOVE fried rice, but soy sauce sometimes makes me not feel so great (presumably because it contains glutamate), so now we generally make THIS dish, instead.

(If you prefer rice, feel free to use that instead of quinoa by the way).

And now we love this dish even more than traditional fried rice!

Chinese Five Spice seasoning is delicious if you’ve never tried it!!! It’s a delightful blend of: cinnamon, fennel, cloves, star anise and pepper. MMMmmmmm…..mmmmmmmmmm!!!!

This dish is tasty eaten leftover and COLD, too! We often eat it that way for breakfast the next day for something different. 🙂

Serves 4


1 cup uncooked quinoa (or rice)
2 TBSP coconut oil (or cooking oil of your choice)
1 medium or large onion, chopped or diced
1 1/2 cups freshly diced carrots
4-6 cloves fresh garlic, minced
1 1/2 tsp Chinese Five Spice Powder
1/8 tsp cayenne pepper
1 1/2 tsp sea salt
1/4 tsp freshly ground black pepper
6 eggs, beaten
4 large green onions, thinly sliced


Cook quinoa or rice according to package directions.

Meanwhile, heat oil in a huge skillet. Add onion and carrots and sauté to desired tenderness. Add garlic and sauté just 1 more minute.

Scoot veggies to one side of the pan, and scramble the eggs on the other side. When eggs are cooked through, stir together to combine.

When quinoa or rice is done cooking, add it to the skillet. Add all seasonings (and a bit more oil if needed), and stir to combine. Cook until heated through.

Then add green onions, and cook for about 1 more minute just until they are heated through.

Serve with Baked Cabbage or a side dish of your choice.


Baked Cabbage


Serves 4


8 cups freshly sliced cabbage (about 1 medium head)
1/2 cup extra virgin olive oil (or oil of your choice)
1 tsp sea salt


Preheat oven to 425 degrees.

Scatter the cabbage in a large ungreased casserole pan.

Drizzle with oil and sprinkle with salt.

Toss with hands until well combined.

Cover with foil, and bake for about 20-25 minutes.

Remove foil and stir. Continue baking uncovered until pieces of the cabbage begin to lightly brown (about 5-10 more minutes).

Note – This will cook down to about 4 cups of cabbage.

Instant Pot BBQ Ribs

instant pot ribs

Oh my gosh! I was soooooooooo intimidated the first time we tried to make ribs at home.

But I’m soooooooooooo glad we did! It’s so much cheaper than going out for them, annnnnnnnnd we can control the quality of our ingredients, so…score!!!

In case you also find the idea intimidating, I’ve included LOTS of photos at the end of this post, so you will feel like you know what you’re doing. Ha!

Oh, and we use a 6-quart Instant Pot, so be sure to adjust this recipe if you have a different size.

This recipe takes a total of about an hour in the Instant Pot (including pressurizing and releasing time), and then we like to throw the ribs on the outdoor grill for a bit to brown them up, too! Totally worth it!!! Yum!!!


Instant Pot BBQ Ribs

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)


2.5 lbs pork loin back ribs

Homemade Dry Rub:
2 TBSP Paprika
1 TBSP freshly ground black pepper
1 TBSP sea salt
1 TBSP sugar
1/2 TBSP chili powder
1/2 TBSP garlic granules
1/2 TBSP onion granules
1/2 TBSP cayenne pepper (reduce or eliminate this if you don’t like spiciness)

1 cup water (for a 6-qt Instant Pot)
1 batch of our homemade BBQ Sauce


  1. Mix dry rub ingredients together in a bowl. Set aside.
  2. Pour 1 cup of water into the bottom of the Instant Pot, and place the metal trivet in the pot.
  3. Rinse the ribs to remove any debris.
  4. Remove the thin membrane on the back (bony) side of the ribs by peeling up one edge and slowly pulling it down the entire length of the rack. Discard membrane in the trash.
  5. Rub both sides (and all edges) of the ribs generously with the dry rub. It’s a LOT of seasoning mix, but you should definitely use it ALL.
  6. Curl the rack of ribs on its side (as shown in the photos below), and place it in the pot on the trivet.
  7. Shut the lid, and set it for High pressure for 25 minutes. (It will take about 15 minutes to get to pressure. Then, the 25 minutes will start counting down.)
  8. Allow pressure to release naturally for 20 minutes.
  9. Meanwhile, make the homemade BBQ sauce if you don’t already have it on hand.
  10. Preheat an outdoor grill to High heat. Lay the ribs on the grill. Baste one side of the ribs with BBQ sauce, and grill for a few minutes. Flip the ribs over, and repeat on the other side. Repeat this process once more, if necessary, basting each time. We use about half of the batch of BBQ sauce during cooking. Then, we use the rest for dipping when we eat!
  11. Let the ribs rest, uncovered, for about 10 minutes to cool down before serving. Serve with extra BBQ sauce for dipping.

We enjoy serving these ribs with cornbread, skillet taters, and our homemade Apple-Cilantro Coleslaw.



Taco Rice Bowls

taco rice bowls

Raise your hand if you love going to Chipotle for a Rice Bowl!

Yay, meeeeee toooooo!!!!

But, I’d generally rather know exactly what I’m eating…so I came up with this homemade Taco Rice Bowl, instead.

Honestly, although I do admit I’m biased…I much prefer this recipe over Chipotle’s bowls.


Give it a try, and let me know how you like it! What toppings do you prefer? Sound off in the comments below, okay?

And don’t forget to check out our RECIPES PAGE for more great recipes, too!!

Taco Rice Bowls

Makes 4 bowls

2 cups rice (dry), prepared according to package directions
1 lb ground beef
3/4 cup water
2 tsp chili powder
1½ tsp cumin
1 tsp onion granules
3 ÂĽ tsp garlic granules
½ tsp sea salt

Toppings of your choice, such as:
Chopped tomatoes
Diced green onions
Sour cream
Fresh cilantro, chopped
Fresh lime, squeezed on top of the rice bowl

**Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.


  1. Prepare the rice in a medium saucepan according to your package’s instructions.
  2. Meanwhile, in a large skillet or saucepan, brown the meat over medium-high heat.
  3. Drain any excess grease from the meat.
  4. Add the water to the meat.
  5. Stir the seasonings into the meat until dissolved. Simmer uncovered over low heat for about 10 minutes, until desired consistency is reached.
  6. Serve with toppings of your choice: guacamole, salsa, refried beans, sour cream, cilantro, diced tomato, green onions, corn chips, etc.

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! )