Val’s Paleo Omelet Muffins – Recipe

Paleo Omlet Muffin


  • 8 large organic eggs
  • 8 ounces cooked ham, crumbled
  • 1 cup diced organic red bell pepper
  • 1 cup diced organic sweet onion
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons bottled water


  1. Preheat oven to 350 degrees F. Grease 8 muffin cups or line with paper liners.
  2. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
  3. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.


Swedish Cured Pork Loin – Recipe

Swedish Cured Pork Roast


  • 4 pounds boneless pork loin roast
  • 4 tablespoons white sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon ground cardamom


  1. Rinse meat well and pat dry. Place in a glass dish large enough to hold it. In a separate small bowl, combine the sugar, salt, cumin, pepper and cardamom. Mix well and rub liberally over the entire roast. Cover and refrigerate for 24 to 36 hours.
  2. Preheat an outdoor grill for indirect heat and lightly oil grate.
  3. Remove roast from the refrigerator and discard any juices in the dish. Rinse meat well and pat dry.
  4. Grill over indirect low heat for about 1 hour, or until internal pork temperature reaches 145 degrees F (63 degrees C).


The Ultimate Potato Soup – Recipe

Potato soup


  • 1 pound Wrights Hickory Smoked bacon, chopped
  • 2 stalks organic celery hearts, diced
  • 1 large organic sweet onion, chopped
  • 8 potatoes, peeled and cubed
  • 4 cups chicken stock, or enough to cover potatoes
  • 4
  • 3 cloves organic garlic, minced
  • tablespoons organic sweet cream butter
  • 1/4 cup King Arthur organic all-purpose flour
  • 1 cup organic heavy cream
  • 1 teaspoon dried tarragon
  • 3 teaspoons chopped fresh cilantro
  • Kosher salt and fresh cracked pepper to taste


  1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  2. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  3. In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.



Fresh Herb Steak Butter – Recipe

Fresh Herb Steak Butter


Organic Sweet Cream Salted Butter (4 sticks room temp)

4 Bulbs Organic Garlic

Olive Oil

3 Shallots – minced

Organic Fresh Rosemary – minced

Organic Fresh Sage – minced

Organic Fresh Parsley – finely chopped

Kosher Salt (to taste)

Black Pepper (to taste)


Preheat oven to 400.

Peel outer skin off of garlic.  Place garlic knobs into a muffin pan and drizzle olive oil over each well with garlic in it.  Roast in the oven for 30 mins. Remove from oven and allow to cool to room temperature.

Allow butter to soften.  Place into a large mixing bowl and add all ingredients and blend well with a hand mixer.

Make the butter into a log and place on a piece of parchment paper.  Wrap well and place in the refrigerator for 2 hour or in the freezer for an hour.

Place a piece of the herb butter on top of a freshly cooked ribeye or your choice of steak.   You may also put a little of the herb butter in a cast iron skillet and broil your steak in it in the over for a flavorful treat !



Homemade Condensed Cream Of Chicken Soup – Recipe


  • 1 1/2 cups organic chicken stock
  • 3/4 cup organic whole milk
  • 1/2 cup King Arthur organic all-purpose flour
  • 1/2 tsp. kosher salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. freshly-ground black pepper
  • 1/4 tsp. poultry seasoning
  • 1/4 tsp. dried parsley
  • 1/4 tsp. paprika
  • 1/4 tsp. onion powder
  • 1/8 tsp. celery seed
  • 1/8 tsp. dried thyme
  • 1/4 cup finely diced grain fed cooked chicken


Add chicken stock to a large saucepan and bring to a boil over medium high heat.

In a separate bowl, whisk together milk and flour until the flour is dissolved.

Slowly pour the milk mixture into the boiling chicken stock, whisking to combine. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes until thickened. Then stir in the chicken, and remove pan from the heat.

Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.

*This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it either needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup.

(c) 2015 Valerie Renèe

Pumpkin Pecan Scones with Maple Glaze

Pumpkin scones
  • 1 cup raw pecans
  • 2 cups white whole wheat flour
  • 1 tablespoon baking powder
  • ¼ cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • ⅓ cup solid coconut oil or 5 tablespoons cold butter
  • ¾ cup pumpkin puree
  • ¼ cup milk of choice (almond milk, low fat milk, etc.)
  • ½ teaspoon vanilla extract
Maple glaze
  • 1 cup powdered sugar
  • ⅛ teaspoon fine grain sea salt
  • 1 tablespoon melted coconut oil or butter
  • ½ teaspoon pure vanilla extract
  • ¼ cup pure maple syrup, more if needed

Preheat oven to 400 degrees . Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.

Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.

Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.

Form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.

Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown.

While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts.

71 More Days !! The Update or The 411

In 71 days….  I will embark on my next IVF cycle !  YAY !   I am so excited !  I am ready !!  I have my funds together !!  It is time to make two little Valeries !!!

I have had a somewhat crazy past month or so.  I have been enjoying my mornings by arising, throwing on work out clothes, and going for 3-5 mile run intervals on the beach.  I wake every morning to the view of the ocean and I can not tell you how refreshing and inspiring that is for my soul.   My mom is getting her entire life here and is finally relaxing a bit.  She has been going with me some evenings when I do my pm run.  If she goes, then I just walk the entire way.   She even accompanied me twice last week to my aqua-zumba class and she went in the sauna and then rode a bike and worked out on weights while I participated in my aquatics class.

I work out in the morning every morning on the beach or in the gym on the elliptical, go to water aerobics twice a week, run on the beach for 2-3 more miles at sunset and will be adding ballroom/ latin dance to my workout as soon as they school calls me back so that I can enroll.   I am taking time and tending to ME !  I am spending time with ME… working on MY body… MY health.. enjoying ME !   Why not?

Great news !  My film, which was a finalist in the Reel Recovery Film Festival, has been screening around the country and in Canada.  I was invited to come in for an in person appearance for the NYC screening.  My cast, crew and supporters came out and we did Q&A after the screening. The film received wild applause after it screened on the big screen at Cinema Village Theater !

Reel Recovery Film Fest NY Cinema Village NY

My mother came with me to NYC and we darn near FROZE !  At the beach, it is hot and I get up and put on a tshirt or swimsuit.  There was a cold snap up North and it was COLD !  I was NOT prepared for that cold weather !

After the screening, we left and headed South to Washington DC to attend church service at my home church, as my pastor was being honored.  We went to the 9:30 am service (after only getting 3-4 hours of sleep) and then we went to my sister’s home and her hubby bbq’d for us !  What a treat 🙂

I just got in from my pm run and am relaxing.  I decided to try a new recipe I created today.  I made cajun braised beef ribs, rosemary potatoes, and cajun baby lima beans.

Cajun Braised Beef Ribs

Anyway, I hope that everyone is doing well !  Until next update….  xoxo

Valerie’s Vanilla Soy Waffles

vanilla soy waffle

1 cup soy flour

1 Tbsp baking powder

2 Tbsps granulated organic cane sugar or Splenda

1/4 tsp Grated Vanilla Bean (optional)

1/2 tsp kosher salt

4 Tbsps organic heavy cream

3 large organic eggs (lightly beaten)

1 tbsp sugar-free vanilla syrup

4 Tbsps cold water

  1. Preheat waffle iron (according to manufacturer’s instruction).
  2. Whisk together soy flour, baking powder, cane sugar (or Splenda), vanilla bean and salt in a mixing bowl, then make a well in the center.
  3. Add in heavy cream, eggs and syrup and mix until blended.
  4. Add in water gradually to the thick batter and mix until you have a slightly thick but still pourable batter.
  5. Pour about 1/3 cup of batter (adjust the amount according to your waffle machine) in the middle of the preheated waffle iron, cover and cook until the waffle is lightly browned on both sides.
  6. Repeat the same for the remaining batter.
  7. Serve.

Smothered Country Steak – Recipe

1 cup all-purpose organic flour or gluten free baking mix
1 teaspoon cracked black pepper
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 pound organic grass fed beef cubed steaks
1/2 cup olive oil
2 cups organic beef broth


1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.

3. Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9×12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.

4. Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.

Bakefree Samoa Cheesecake – Recipe

Samoa Cheesecake


2 cups Oreo crumbs (from about 20 Oreos, leave filling in the Oreos))
1/4 cup organic sweet cream butter, melted
Filling and Topping:
1 cup organic coconut flakes, divided
24 oz organic cream cheese, softened
1/2 cup sugar
1/4 cup brown sugar
1 tsp pure vanilla extract
1/2 tsp coconut extract
1 cup vanilla wafers, broken into pieces
1/2 cup caramel sauce, divided
8 oz cool whip (or homemade organic whipped cream)
1/4 cup mini chocolate chips for topping
additional caramel sauce for topping
chocolate sauce for topping
1. Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.
2. Combine Oreo crumbs and melted butter and press into the bottom of a greased 9 inch springform pan.
3. Combine cream cheese, sugars and extracts in a large bowl and mix until smooth.
4. Fold in 3/4 cup of coconut flakes, vanilla wafer pieces and 1/4 cup caramel sauce into cream cheese mixture.
5. Add Cool Whip to cream cheese mixture and stir until combined.
6. Add batter to crust in 3 parts, adding a little more of the caramel sauce each time until you’ve used all of the caramel. Use a knife to swirl caramel around. Be careful to not put the knife through the crust.
7. Smooth out the top of the cheesecake.
8. Top cheesecake with remaining 1/4 cup coconut flakes, mini chocolate chips, chocolate sauce and caramel sauce.
9. Refrigerate until firm, 4-5 hours.