Dani’s Pizza Colorado w/ Roasted Pork Loin and Green Chiles.


Heya guys! It’s been a bit since I’ve posted. I have a very good excuse though, I just uprooted my whole life and moved from Southern California to Southern Colorado. If you have ever moved before you know it’s a seemingly never-ending pile of things to do and things that cost money. Try it with 6 animals in your U-Haul! But I finally made it! I did it! I am here. I’m a Colorado girl now!

I have been here about two weeks now and I have spent most of it exploring and trying all the new, exciting restaurants I could find. There’s a lot here. It’s going to take me a year or so. But after days and days of eating a lot of not very healthy food, my body demanded to be taken to the nearest Whole Foods Market. It took a long time to get my kitchen in order but it is now ready for culinary experimentation.

That being said, this recipe isn’t exactly my healthiest…though it’s all organic, non-processed, non-GMO ingredients. But I just had to make something inspired by my new home. And one of the first things I noticed here is that most places you go, they have Colorado style green chili. Usually with pork. You can get it on burgers, you can get it on fries, you can get it on your hash browns! And it’s so so SO good. I was deciding whether or not I wanted to make this dish with meat, or make it vegetarian. But then I saw this super pretty grass-fed pork loin at Whole Foods and that special spark lit up in my brain…

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This loin is just under one pound. I ended up having leftovers. Which were delicious. So the first thing I did was roast this bad boy, after stuffing it with chopped garlic, lime juice, salt, pepper, drizzled with olive oil and THEN topped with this awesome spice mix my mom got me (hi mom!). It’s a brand called Penzey’s spices (they have a website Penzeys.com) and I used the BBQ 3000 flavor. They are super fun, check them out, I love the Cajun spice too!

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After popping this baby in the oven for about 45 minutes to an hour (you can use a meat thermometer, I just eye it, I know i’m bad!)…it should look a little something like this and be tender and easy to slice thin…


*Drools all over myself* Ok moving on. Once the pork is cooked you can sauté your onions and sliced Poblano peppers and get them nice and soft. I grated the Cotija cheese while that sizzled.

Now, I used the Whole Foods pre-made dough. Because I love it. And it’s easy. Though making a dough from scratch is actually super easy. I recommend this recipe: http://allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/

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Then it’s the fun part! Assembling! You can layer things your own way but if you want to do exactly what I did, follow the directions. I think it came out pretty fab. After topping the cooked pizza with hella cilantro I heated up the pork juices from the baking pan and a little bit of white wine and drizzled it over the top. It really made it…man. Like…I want to make it again today, ughhhh…



Pork Loin

1 pound organic, grass-fed pork loin

5 cloves garlic, chopped

Olive Oil (to drizzle)

Salt/Pepper/Optional BBQ seasoning

1/2 lime

Other Toppings

2 cups hand shredded Cotija cheese

2 large Poblano peppers, halved into thick slices

1 medium onion, chopped

1 tablespoon Olive Oil


1 cup cilantro

1/4 cup white wine

Pre-made or homemade pizza dough of choice


Pre-heat oven to 350.

In a prepared baking pan cut 1 inch slices into the pork loin and stuff with chopped garlic. Squeeze the lime juice of the loin and add the spices. Lastly, drizzle some olive oil over the top. Take a sheet of aluminum foil and *loosely* place on top of meat. Place on top shelf of oven, closest to the heat and cook for 20 minutes. Remove the foil and cook for an additional 25 minutes or until the center is cooked through.

Remove from oven, cut into slices and set aside.

In a large skillet add some olive oil and heat. Add onions and sauté until they start to soften. Add the sliced Poblano peppers and sauté on medium-high heat until they soften and start to brown. Add salt/pepper if desired. Remove from heat and set aside.


Reset oven to 400. Roll out pizza dough with a floured rolling pin or by hand after wetting hands with warm water and place on a pizza pan.

Drizzle prepared dough with olive oil. Scoop out about half of the sautéed onions and distribute over the pizza dough. Next top with about 3/4ths of the Cojita cheese. Next, lay the Poblano slices around the pizza in a circle, with the ends meeting in the middle. Spread the sliced pork loin around an open spaces. Top with the rest of the cheese and onions. Sprinkle more BBQ seasoning if desired.

Bake for 20 minutes. Remove from oven and place on a cooling rack.

While the pizza cools, add the wine and leftover pork juices from the roasting pan to a small skillet. Simmer on low.

Top pizza with fresh cilantro. Drizzle juice/wine mixture over the top.

STUFF. YOUR. FACE. Bonus: you can add any leftover pork/chiles into your breakfast scramble the next morning.







Quickie: Cilantro Baked Cod (GF/Low Carb)


Literally just finished eating this and had to share. Super easy to make, non-expensive fish, 20 minutes! The only catch is you have to like cilantro. And not everyone likes cilantro but cool people love cilantro.

While the cod was baking I stir-ed up some zoodles (I cheated and got them pre-noodled at Whole Foods) with some garlic, olive oil and some leftover pasta sauce. I also had one lone tomato left so made a little mini Caprese salad! I had dinner ready before I even took off my pants for the evening…


  • 4 small Cod filets (or two long ones cut in half)
  • 1 tablespoon extra virgin olive oil
  • 1/2 a fresh lemon
  • 2 tablespoons fresh cilantro, lightly chopped
  • 4 garlic cloves, minced
  • salt
  • pepper
  • Optional: ground sesame seed sea salt seasoning (I use EDEN brand and love it!)





Heat oven to 400. Line a shallow baking pan with foil.

Place cod pieces on foil and squeeze with lemon juice. Sprinkle with salt and pepper. Flip over and do the same to the other side. On this side also spoon on the chopped garlic and drizzle on some olive oil. Top with cilantro and sesame seed salt.

Cover loosely with foil and bake 10 minutes. Remove foil and bake for an additional 5-7 minutes.




Enzo Amore Cacciatore (GF/Low Carb)

Wow, I have been waiting a loooooong time to post this recipe. I have made it four times now, tweaking it, trying to perfect it because I now consider this one of my signature dishes. If made properly, the chicken falls apart at the bone and a knife is never needed. It’s packed with veggies and protein. It can be made alone to fulfill low carb/keto/paleo diets, paired with pasta or the way we do it; with a warm & crusty bread to soak up all that flavorful sauce.

It may or may not be named after one of my favorite pro wrestlers. I am a woman with complicated taste.


You want to make sure you get organic, BONE-IN chicken thighs. This makes a huge difference. The bone adds so much flavor when doing a low and slow simmer. Also make sure you get crushed tomatoes and tomato paste with NO ADDED SUGAR. You can usually find these options at Whole Foods or other health food stores. If not, I love Amazon.com for finding ingredients I can’t get at the store.

As far as wine I have made this with both white wine and red wine. It’s really a personal taste. The red wine gives a bolder, more authentic flavor. BONUS: you can drink the wine while you are cooking.


I prefer whole black olives but SOMEONE accidentally picked up sliced olives. Those worked well too but whole black olives = more traditional.

I would also like to suggest you make way too much because this reheats amazingly and perfect for leftover lunch (though there never seems to be any leftovers in my house). You can freeze it too!


– 6 bone in organic chicken thighs

– 4 large carrots, sliced

– 8oz sliced white mushrooms

-4 garlic cloves, chopped

-4oz black olives

-1/2 cup cheap red wine

-2 tablespoons tomato paste

-28oz can crushed tomatoes

-1 large white onion, chopped

-4 small tomatoes, chopped

-2 tablespoons extra virgin olive oil

-1 tablespoon red pepper flakes

-2 tablespoons thyme

-2 tablespoons oregano

-2 tablespoons basil

-salt and pepper to taste


Heat olive oil in a large, deep pan on medium heat. Sauté onions and garlic 5 minutes. Add carrots and mushrooms and cook until they start to soften. Add salt and pepper. Continue to sauté for about 10 minutes. Add wine and stir for about 8 more minutes.

Lower heat and stir in crushed tomatoes and tomato paste. Add the rest of the spices. Place chicken thighs evenly around pan, pushing them down so the sauce covers them. Cover and let simmer on low for 40 minutes, flipping the chicken thighs over every 10 min.

After 40 minutes take off cover and add the olives and fresh tomatoes. Mix in slowly, flipping the chicken thighs over one last time. At this time (if you like) you can wrap some fresh Italian or French bread in aluminum foil and heat in the oven at 400 degrees. Simmer for 15 more minutes. Remove *OPTIONAL* bread from oven. Serve hot.




Shaking Up Traditional Nicoise/Shaking Off 2016

This year was a rough one. Whew doggie! For a lot of people. On a macro level there was the seemingly never-ending execution of my childhood heroes by the powers to be. Oh and that whole election thing, there was that. The anxieties of the world were heavy on all of our shoulders this year. So many shoulders. Shoulders big and small.

And then there was me dealing with the stuff that was mine alone. I can honestly say 2016 was one of the most difficult, challenging, sanity-testing years of my entire life. And that is saying a lot. Cause my life has been pretty weird and extraordinary so far. However it was also the year that I made a decision to change everything. I changed my entire lifestyle, my social circle, my spiritual life. I left a 15 year career behind that was doing me more harm than good at this point. I worked incredibly hard to heal my body from a lifetime of various abuses including disordered eating and body image. I left behind an identity I had fought hard to create, and did successfully….mostly to avoid having to face all the things I now have no choice but to face. But I see now how everything falling apart earlier this year was such a tremendous gift from the universe. Dare I say, from God? I hope to one day look back on this year, reflect on the painful moments, and feel true gratitude for the person I’ve become *because* of that pain. I’m not quite there yet but I work hard EVERY SINGLE DAY to be a better person than I have been in the past. And there are many times I have been a less than good person. So this New Years Eve is bittersweet for me…BUT…I am so so SO excited for this new chapter in my life that I am about to surf, with my new longing for grace and humility. And prehaps a little moxy because duh, i’m me.

Ok so back to FOOD. If your holiday went anything like mine, it was a full on empty carb and sugar BONANZA. It was worth it, believe that, but now my body is crying for all the greens and antioxidants and protein and superfoods and yeah maybe still a Red Velvet cupcake but I must ignore that for now. I have been focused on injecting vegetables straight in to my veins. So the day after Christmas when deciding what to make for dinner I knew that all I really needed to get back on track was a big ol’ bomb ass salad.

I hadn’t ever made a Nicoise salad. I have eaten them. I liked the simplicity of the dressing, the various colors, the high protein and I love me some fishy flavors. But of course I had to do something a little different for the blog, because there are already a million proper recipes out there already. So I switched out the cold potatoes for cold golden beet and I wasn’t really feeling boring ol’ tuna and olives so I whipped up this variation with smoked salmon and capers. I toyed with the idea of doing crab meat but I wanted that lox/capers combination in my mouf bad. Needless to say, it was amazing.

I used Vital Farm eggs which are the best eggs I have ever had. Thanks for the recommendation mom!

This recipe also happens to be by default, gluten free, dairy free, oil free and Paleo friendly.

Lox & Golden Beet Nicoise Salad (For Two) 



  • 2 golden beets, boiled and cubed (you can buy them pre-cooked at Whole Foods)
  • 2 organic cage-free eggs
  • 5 ounces, french green beans
  • 4 large radishes, sliced
  • 6 cherry tomatoes, halved
  • 2 cups green leaf lettuce
  • 4 slices lox
  • 2 tablespoons capers
  • fresh parsley for topping


  • 1 tablespoon minced shallot
  • 2 tablespoons dry white wine
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh parsley
  • 1 tablespoon dried thyme
  • salt & pepper to taste


Hard-boil two eggs. Peel and set aside. Steam green beans. Set aside.

Cut and wash other veggies and set aside ready for assembly.

In a small bowl combine all dressing ingredients and wisk well.

In two bowls assemble starting with the chopped/cleaned lettuce at the bottom of the bowl, tossed in the homemade dressing.

Add the chilled, steamed green beans to the top and split the hard-boiled eggs. Arrange around the edges of the bowls, cold beets, tomatoes, radishes.

Slice the salmon and roll up to created “roses” in the middle of the bowl. Top with a spoon full of capers.

Sprinkle entire salad with chopped parsley. Grub down.

HAPPY NEW YEAR EVERYONE! Thank you SO much for following me! I will be working hard to amp up this little blog in 2017.



Test Run: Vegan Tex Mex Pizza (V)


A neat tradition kind of just happened in my household. Monday has become homemade pizza night. Every Monday night I have made a totally different homemade pizza. I literally NEVER EVER over delivery pizza anymore since I started making my own. It all started with the Sardine pizza https://kitchenaudacity.wordpress.com/2016/08/02/sardine-pizza-aka-the-best-pizza-ever/, and since then there have been several different pizzas…from goat cheese/arugula to clam. I have been wanting to do a totally vegan one for a while now, to see if I can make a pizza that is both delicious and totally meat/dairy free. This was my first attempt. I give it a 7 out of 10. It was pretty darn good but here is what I would have done differently next time, which is totally my own personal taste…

1.) I wouldn’t have used the southwest Daiya flavor dairy-free cheese. I actually like the mozzarella and cheddar Daiya flavors but I did not like the southwest. It was something to do with the spices. It had a weird flavor to me that distracted me from the rest of the flavors. FLAVOR OVERDOSE.

2.) I would have used a regular red enchilada sauce over the sauce I used so that’s what I will recommend in the directions!


Otherwise, it was pretty dope. Here is what I used:

  • Vegan pizza dough of choice. (here is a SUPER easy one. http://www.food.com/recipe/vegan-pizza-dough-10579)
  • 1/2 cup red enchilada sauce ( I actually used Frontera Ancho Pepper Adobo sauce but will be using regular enchilada sauce next time as the flavor was a little bitter for my taste also TOO MANY FLAVORS)
  • 1 bag Daiya vegan cheese
  • 1/2 cup organic sweet corn, drained
  • 1/2 cup organic black beans, drained and rinsed
  • 1 small can sliced black olives
  • 1/2 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • small can diced green chiles
  • Cilantro to taste
  • Hot sauce to taste


Heat oven to 400 degrees. Roll pizza dough out on a non-stick pizza pan, or any non-stick round or square pan.

Spread on enchilada sauce and half the bag of vegan cheese. Next top with corn, black beans, olives, green chiles and tomatoes. Top with the rest of the cheese.

Bake for 15-20 minutes until crust gets golden brown.

Remove from oven and cool for 5 minutes. Then top with sliced avocado, cilantro and hot sauce. Make it look real pretty. Stuff your face.

I will be making a vegan pizza again soon, totally different flavor and will post it until I freaking PERFECT it! 🙂



Quickie Bolognese (w veggie option)


This sauce happened when I went to grab my usual jar of Whole Foods brand pasta sauce and then was like “No no…you’re better than this. Not like, a lot better, but better enough.” Instead I grabbed a can of crushed tomatoes and figured i’d start there. I ended of throwing together a pretty damn good “pressed for time” sauce that took about 30 minutes to make yet had big homemade flavor. I felt much better about ditching that pre-bottled stuff.


I made mine with organic ground turkey but I added enough chunky veggies that I believe this sauce would be equally bomb and hearty without the meat, so simply omit it if you swing that way. Either way, this simple sauce is PACKED with vitamin rich veggies.



1 28oz can crushed tomatoes (with or without basil)

1.2 6 oz can tomato paste

1 yellow onion chopped

3 cloves garlic, finely chopped

2 cups white mushrooms, lightly chopped

2 cups raw spinach

1 pound organic turkey meat (if desired)

1 cup sliced black olives

Spices: salt, pepper, oregano

Olive Oil


Add some olive oil to a large skillet on medium heat. Sauté onions and garlic until lightly browned. Add mushrooms and turkey if using meat. Cook until turkey is browned or mushrooms start to soften (about 10 minutes). Add spinach to mixture.

Pour in the can of crushed tomatoes and tomato paste and mix until blended. Add black olives and spices to taste.

Lower heat and simmer about 15 minutes.

Serve over your fav pasta. I almost ALWAYS use this TINKYADA brand brown rice pasta when I need my pasta and I always undercook a couple minutes cause i’m about that al dente life. You can get it at Whole Foods or Thrive Market.




Best Non Dairy Ice Cream (so far) “SO Delicious” Cashew Milk Ice Cream

So recently I learned something very sad about myself. I learned that my body doesn’t seem to respond very well to dairy anymore. I cut out milk and replaced it with almond milk years and years ago, I think when someone told me it was mostly mucous and then I couldn’t stop imagining I was drinking cow mucous. And I actually started to prefer the taste of almond milk after I got use to it. But every now and then I love me some good stinky European cheese and ice cream is…I mean it’s ice cream. It’s ICE CREAM. I love making a healthier NICE cream in my Vitamix (see my Cinnamon Macadamia Nut recipe), but sometimes it’s just not the same. So having to find alternatives was depressing. I didn’t like soy. I tried coconut ice cream and found that every single flavor tasted heavily like coconut and it was overpowering. Don’t get me wrong, coconut is delicious but sometimes you want a flavor that isn’t coconut, ok?

I saw some vegans on IG mention cashew milk ice cream, and many claimed it was the best, even over Ben & Jerry’s non-dairy line. So I made a mental note to try it but I never seemed to find it anywhere and I moved on.


Then one day it was at my local Whole Foods. And it was even better than I was really REALLY hoping it would be. Granted I haven’t tried any other flavors but I don’t know why I would want any other flavor when one called SO Delicious: Salted Caramel Cluster exists. The consistency and texture is by far the closest to real ice cream i’ve tried so far, I love the  rich nutty taste of the cashew milk and this flavor is to die for. If you are looking for an ice cream fix but dairy makes you feel like dying afterwards, RUN to Whole Foods (or somewhere else that carries it near you) and thank me later. 🙂

UPDATE: Snickerdoodle is now my favorite flavor.


Tofu & Sprouted Grain Tostadas (veggie w/vegan option)

I don’t really have a lot to say about this dish. I was craving Mexican food and I had a bag of sprouted grain tortillas I forgot to use, a package of tofu, a can of organic refried black beans, and a fridge full of leftover stuffs. So I did what I had to do to get my fix. And you know what. It was dope as hell.


The cool thing about this dish is you can change and add so many types of toppings, you can truly make it your own. I used what I had. What would have really made this was an avocado but I didn’t have an avocado. It was still good but everything is better with avocado.

I used Ezekiel 4:9 Sprouted Grain Tortillas for the “shell”. You can use any kind of tortilla really, which makes this easy to make gluten-free.


I sprayed each side with coconut oil in a spray can (makes it so much easier), laid on a non-stick baking pan and baked at 400 around 10 minutes on each side (flipping them). Made it nice and crisp and I was able to break it apart and dip it into all the goodness on top, like nachos.


The tofu mixture is so easy, I used extra firm tofu and broke it up in a pan with a little olive oil, sliced white mushrooms, chili power, garlic salt and pepper. Then I tossed in a half jar of leftover salsa and sautéed it while moving it around as much as possible. The tofu soaked up the flavor quite nicely. You can easily use a homemade salsa or a can of Mexican chopped tomatoes, onions and jalapeños you can find easily at any grocery story in Southern California.


I topped the crisp tortillas with organic butter lettuce, a couple spoons of the black beans, the tofu mixture, shredded cheddar cheese (vegan Daiya or dairy depending on your diet) and since I didn’t have avocado I finished mine off with some leftover corn and arugula salad from Whole Foods. Other things you can top it with: guac, dairy or non-dairy sour cream, canned corn, salsa, black olives, jalapeños…anything you fancy. That’s the fun part! 🙂

It totally fulfilled my craving and left me plenty full (in a good way).


Shopping list:

Sprouted grain, whole wheat or any kind of flour tortillas.

Coconut spray oil

Can of organic/vegan refried black beans (I like Annie’s)

1 package extra firm organic tofu

1 cup sliced white mushrooms

Butter lettuce (or any kind of lettuce)

1 cup salsa

chili powder

garlic power


Vegan or dairy shredded cheese

Additional topping as desired: corn, black olives, avocado, guac, sour cream, etc.

Layer and nosh!



Autumn Pasta with Roasted Squash( Vegan, GF)

I love fall. Omg I love fall. I love fall for so many reasons but mostly because fall hosts my three favorite holidays; Halloween, Thanksgiving and Christmas. I also had a particularly difficult summer so I welcome a new season with open arms. New season means a fresh start, right? Seeing signs for pumpkin patches and pumpkin flavored everything at the grocery stores, have filled me with more happiness than I’ve felt in months. Also fall means comfy stews!
Unfortunately, I still live in Los Angeles for the next few months. So it’s still hot. I bought butternut squash last time I went to Whole Foods and I have spent three days dreaming up what the heck I was going to do with it. Every time I’d lurk Pinterest id find stews stews and more stews. Too hooooot. So I combined the power of autumn and the last gasps of September heat to create this pasta dish, to usher in change ever so gently. It’s vegan and gluten-free. I used:

3 cups cubed Butternut squash

3 zucchini, chopped

1 onion, chopped

1 package brown rice pasta

1 can white Cannellini beans

1 can diced tomatoes

1 cup fresh spinach

2 tablespoons tomato paste

3 cloves chopped garlic


Olive Oil

Fresh pepper to taste

Set oven to 400

Place squash and zucchini on baking sheet or on foil lined with olive oil.

Sprinkle more olive oil on top and toss to coat veggies. Add oregano and fresh pepper.

Roast for 40 minutes, tossing half way through to cook evenly.

Cook pasta according to package ( I prefer al dente especially with brown rice pasta)…rinse in cold water and set aside.

In a large non-stick skillet fry brown onion and garlic. Add tomatoes and paste. Add spinach and beans last and simmer low, stirring occasionally.

Remove roasted squash from oven. Assemble and layer as you like. I did pasta, veggies, sauce on top. Or section like a Buddha Bowl. Maybe top with vegan or non- vegan cheese. Boom! Buh-bye summer.


New Haven Inspired Clam Pizza

I gotta say, since I started the tradition of making my own pizza for Monday Night RAW ( I’m a grown ass woman who loves wrestling I know, I’m a freak)…my craving for generic delivery pizza is gone. Like GONE. Like its too salty for me now and leaves me feeling bleh. Now I only crave homemade pizza. And this from someone who just a year ago, at my unhealthiest, would order pizza about twice a week and live off it for days…before I decided to take control of my health. Maybe my pizzas are just the bomb though I don’t know…

I lived in New Haven, Connecticut for a year in 2008 while my boyfriend at the time worked for a law firm there. New Haven pizza is rumored to be some of the best pizza in the USA and has a very distinct style, thin, crispy and even slightly burnt. They are especially known for their clam pizza. I decided to give it a whirl, while still making it my own of course.

I have yet to make my own pizza dough. I will soon I swear! I buy the ready made dough from Whole Foods Markets. This particular shopping trip I noticed they had a multigrain dough and decided to try it. It was nice, nutty with whole seeds. I enjoyed the texture but plain ol’ white pizza dough works. Just roll it out baby!


Raw Pizza Dough

1 can Clams ( see what I used below!)

Extra Virgin Olive Oil

Fresh Grated Parmesan Cheese

Fresh Water Mozzarella 

1 cup chopped parsley

1 cup chopped white mushrooms

4 cloves garlic,chopped

Salt & Pepper

To be honest, I  was against using fresh water mozzarella. In my mind it didn’t work for this recipe. However the person I was feeding insisted and it ended up being awesome. So thanks ya brat!

I rolled out the dough, greased a foil covered pan with olive oil, then added olive oil to the raw dough as the first layer, followed by the rest of the toppings, adding the parsley and parmesan last and quite liberally. Look how pretty: 

I baked at 400 for 15 min. Then flipped it around and baked for 15 more so it was nice and crisp, but not burnt. Some New Haven style pizza I found to be a little TOO burnt. NYC pizza will always be my fav.

I dare say…this was my best pizza yet. I am getting hungry just looking at these pics, ok bye!