Butternut soup flavored with turmeric, ginger, and Kashmiri chili topped with bacon and fennel fronds. I added cream and a 16 oz ball jar of homemade lamb broth in the Vitamix after roasting the whole butternut in the oven at 375F for an hour.
Had an incredible experience last night at the Indigenous Dinner at Independence Inn. The five course meal, set at community tables in the inn’s charming front Tea Room, was delicious from the first bite to the last crumb.
We kicked off the evening with a light salad, followed by fish cakes, mussels in an earthy mushroom broth, a turkey leg–yes, half of mine needed to come home because, as you know, I was coming off a 5 day fast, and I was definitely getting stuffed–but somehow I managed to save room for the fluffy British scone-like blueberry fritter topped with clotted cream. Ended the meal with a house-blended herbal tea, Live Free and Chai, honeybush tea with notes of cinnamon, cloves, cardamon, and more.
What a wonderful evening! Saw old friends, and made new ones! (Click on the photos to see the full menu.)
YOU can get the same experience on 2/4. (Sadly, this conflicts with Porcupine Day–get YOUR tix today!)
Even if you can’t make a special night like this, check out the Eatery anytime they’re open–everything I’ve eaten there has been delish! Chef Stephen Nass is an important addition to the New Hampshire food scene, and I can’t wait to see what he does next!
Quick Freedomnomnom post: Cauliflower fried rice! Great quick weekday meal.
You need: leftover meat (I used steak), packet of frozen cauli-rice, 2 eggs, some veg (I used shallot, leek, fennel, minced garlic/ginger & jalapeño), coconut fat, tamari, and a wok.
Heat oil in wok & add veg, starting w/minced garlic & ginger, stirring occasionally until lightly brown. In small bowl, whisk together eggs w/fork. Add cauli-rice to wok & stir 2 mins. Add eggs & scramble mix for 1-2 mins. Lastly add meat and stir. Add splash of tamari, season with salt & pepper, make sure everything is heated through, i.e. taste test, and serve. Enjoy!
I’m starting to reflect on the past year, and plan my goals for 2023.
One area I neglected this year was highlighting the food I cook daily as part of my lifestyle choices to stay healthy.
In part, I stopped because… I got in my own head. THE VOICE started up again: Who cares what you made for dinner, Carla?
Actually, turns out, some people do care!
Fans write to let me know they are inspired by my healthy living journey and enjoy seeing someone they know work at establishing and keeping good habits. I know I am inspired by my friends trying their best.
In return, I want to help YOU stay on track.
So in 2023, I’m here for you with all the #freedomnomnom posts focused on low carb, whole foods made with good fats (animal, avo, coconut, olive; AVOID SEED OILS).
Food is medicine, and garbage in, garbage out.
If I can inspire YOU to reevaluate how you are caring for yourself, how you are nourishing yourself, and help you to see making and sticking to positive changes IS POSSIBLE, then we can help each other be better!
Follow me everywhere on social media (see pinned post for links) and check out CarlaGericke.com: The Art of Independence for daily fresh content, blogs, vlogs, guest appearances, and more!
Let me know in the comments below if there are specific areas, tips, or things you’d like me to focus on more! Remember, together, we can Live Free and Thrive!
PS: That yolk is from my first egg. Mama’s never been prouder, sniff!
This crime scene was delicious! Bardo Farm pork chop and parmesan caulimash with a “tomato butter sauce”(ish).
This time of year, I start catching up on cooking shows, and this motivates me to try new things… this time, with some leftover ripe tomatoes from last night’s casual dinner with friends.
Driving back from our hike this morning, I told Louis Calitz if I was ever on a cooking show, I’d nail the proteins–my fish is always *glistening*–but I have almost zero experience in sauces, so I’d get eliminated for not being able to “elevate a dish”.
So I came home, ordered a sauce cookbook, then made this random tomato crime scene, and we’ll see how it goes in the future!
Have you caught the first season of my rustic cooking show Freedomnomnom, where I make easy, low carb dishes in under 30 minutes (mostly)? Visit the FREEDOMNOMNOM playlist on CarlaGerickeTV and remember to SUBSCRIBE!
This was today’s lunch, with brown butter sage mushrooms, Bardo Farm pork chops, sweet potato, and roasted broccoli with red onions.I only have one #freedomnomnom meal to present because I was traveling.
While in Miami, I enjoyed ceviche, a raw bar with oysters and shrimp, Argentinian rare steak, halibut, and more! The “more” includes GOOSEBERRIES, something I have never encountered at a breakfast buffet before. #fancy
I was confronted with so many (MANY!!!) tempting delights, and am proud of myself for sticking to healthy choices. Other than a bite of a handmade empanada and a slice of bread under my breakfast avo toast with poached eggs & Hollandaise, I did good.
Over the years, I have learned it is better to stick to my bright lines than to have regrets. This is when you know it’s a lifestyle, not a diet.
Since I didn’t realize how much I missed avo toast until I had it again, I’m going to start making my own bread-free version called “Avo Most.” 
If YOU want to change your life and become metabolically healthy, follow me on social and check out #freedomnomnom for years of meals to help inspire YOU! Change is possible, you just have to choose YOU.
#ketokitchen #ketolife #keto #paleo #ancestral #ancestralliving
Grease a regular microwave safe coffee mug. I used avo spray. Break and lightly beat the egg in a separate bowl, then add all the ingredients in to the mug and mix until smooth. Put in microwave on high for 3 minutes. Remove and tip mug upside down. Should slide right out! Serve with butter while still hot.
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Basically, this is a curried minced beef dish with apple and dates topped with an egg custard. You are welcome.
Preheat the oven to 350F. Heat lard in cast iron skillet over medium heat. Sautee onions and garlic, add and brown the ground beef breaking into small crumbles. Remove some of the grease, if necessary. Add the apple and dates. Stir. Add the spices and cook until meat is cooked and dish is fragrant. Remove from the heat. Cover in loose tinfoil and place in oven. Cook for 30 minutes at 350F. A few minutes before the dish is ready, mix the cream and 5 eggs, season with salt and pepper, and beat until frothy. Remove meat from oven, pour over the eggs, add the bay leaves, and return to oven. Bake for 7-10 minutes, until the egg custard on top is cooked through. I serve this with toasted coconut flakes, Mrs. Balls chutney, and sometimes, if I'm cheating, sliced fresh bananas with mayo/yogurt mix with parsley. Traditionally, bobotie is also served with "borrie rys" which is turmeric infused rice. I find it doesn't need the carbs to be a freedomnomnom bomb!
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Preheat oven to 350F. In a cast iron skillet heat fat (e.g. bacon, lard, avo oil) over a medium heat (3-4). Chop the shallot and deseed and chop the jalapeño. Add to the skillet and allow to brown. Chop the fennel bulb, removing any hard outer parts. Add to pan and stir. When browned, add the pork. Brown the meat over medium heat, stirring occasionally. Season with salt and pepper. Add spices to taste. I used cumin, dark chili, chipotle chili, smoked paprika. I also added a dash of Worcestershire sauce after the second tasting. While the meat is finalizing, cut the tops off the yellow peppers and deseed the insides. Get your tinfoil ready. Scoop the meat filling into the peppers, put the lids back on and wrap in foil. I put mine in a bread pan, but you can use a sheet pan. Into the oven on 375F for one hour. Remove from oven, open foil--be careful, it's hot!--and serve with trimmings like sour cream, or yogurt, or just like that, and I added some fennel fronds for color and a burst of taste! Â
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Made with caulimash and local Bardo beef and grass-fed lamb, this easy Shepherd’s Pie is a staple in my rustic keto kitchen.
Pre-heat oven to 375F. Heat fat or lard in a skillet over medium heat (3-4) on the stove. Add and brown shallots and garlic. Add beef and lamb and brown, mixing occasionally. Season the meat with salt, pepper, and garlic powder. After meat is almost cooked, around 7 minutes, add several dabs of Worcestershire sauce and let it cook off for a few minutes before adding the rough chopped carrots. Add the cup of frozen peas. While the meat is browning, prepare the caulimash by microwaving a head of cauliflower (about 5-7 minutes on high). In a food processor, blend the al dente cauliflower with butter (1 tbs), cream cheese, dash of cream, seasoning, and a teaspoon of mustard. Blend until smooth. Mix the meat, carrots, and peas together, distributing evenly in the skillet. Top with caulimash, starting from the middle, spreading across evenly. Add two handfuls of cheddar cheese on top. Place in pre-heated oven for 20-30 minutes until heated through, and browned on top. Serve in bowls.Â
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