Savoury Healthy Butter – Wednesday Weekly Recipe post

Savoury Flavoured Healthy Butter

(Makes 16 oz)

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THIS is truly, amazing butter. It is not only versatile with ALL your savoury dishes, but it also has an excellent source of much needed Potassium for all those Low Carb & Keto people trying to keep their electrolytes in check.

And, its TOO easy!  you can add anything to it really. I LIKE the taste of salt, so this is our “go to” standard savoury butter. Once it is sent in the fridge, (after about 6 hours) we stir it up, as a lot of the garlic/parsley chili’s sink to the bottom. WE then and store it in a covered plastic container on our countertop next to the stove, as we use it all the time for cooking, adding to broth, etc.

The Stuff you need:

  • 16 oz grass fed butter ( I prefer salted, as it adds more much needed sodium)
  • 1+ cup organic fresh chopped parsley ( I used a mix of my garden variety Italian Flat leaf /and parsley)
  • 4-6 cloves organic garlic chopped
  • 2 red bullet chili’s finely chopped (I keep the seeds in there, I like it spicy)
  • 2 anchovy’s finely chopped..optional- they were BEGGING me to use them, they were the only 2 left in the jar 🙂

What to do with the Stuff:

  • Over really low heat, place butter, and all ingredients in a saucepan
  • It is only to melt the butter into liquid, and mix in all ingredients
  • Do not bring to simmer, it is not to cook the ingredients
  • Once all melted, pour into small plastic container with lid
  • Store in fridge to harden
  • All the yummy stuff will sink to the bottom, I just stir it up when I use to get all the goodies in a serving
  • You CAN opt to use a stick blender to better combine the ingredients before putting in fridge
  • Optional to store in fridge or on countertop

Nutrition facts (as calculated by MyFitnessPal) –  Per 1 TBS serving:

  • Calories – 121
  • Healthy fat – 13.6 g
  • Healthy Cholesterol – 35.8 g
  • Sodium – 120.9mg
  • Potassium – 16.7mg
  • Carbs – 0.3gr





Ketofabulous Zucchini Rolls – Saturday Weekly Recipe post

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Satiating, low carb, amazing snack.. UBER easy, Uber yum!

Everything I use is always fresh, local, Organic, and the cleanest possible food 😉

Serves 2

The Stuff You Need:

  • 2 Large Zucchinis sliced lengthwise
  • Extra Virgin Olive Oil to taste
  • 4 oz cream cheese
  • 3/4 cup fresh bacon crumbles
  • 2 TBS chili garlic sauce (to taste)

What to do with the Stuff:

  • Preheat oven to 350
  • Coat each slice of Zucchini with salt pepper and EVOO
  • Roast/Grill Zucchini until soft and workable, set aside
  • Mix cream cheese, chili garlic sauce, and fresh bacon bits togetehr
  • Place 1 tsp cheese mixture on end of zucchini, roll into a pinwheel.
  • Set on baking sheet lined with parchment paper, seam side down
  • Bake at 350 for 10 min until warmed through
  • Can be made ahead and refrigerated.

“The Keto Way” – Wednesday Weekly Recipe Post

What a great collage of culinary KETO-FABULOUSNESS!..

just a SAMPLING of the things I prepared for us in the past couple of days..

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I AM IN LOVE.. ❤ truly IN LOVE <3!!   with this Way Of Eating (WOE)..

SCIENCE doesn’t lie, and nor does my camera..there is no photoshopping of ANY of these pictures, this is BEAUTIFUL..why? because these are pictures of REAL foods, Colourful foods, WHOLE foods, Nutritional foods, Organic Foods, Range/Grass Foods, BASIC foods, NON Processed, Modified Foods.. SIMPLE..

I have SO MUCH information spinning in my head ALL DAY long ! i have literally become OBSESSED with knowing more , and more… as I continue to delve into the science of this plan.. I am BLOWN away by HOW WRONG we have had it for most of our LIVES ! Especially in our Western cultures.

I am also DEEPLY APPALLED with the amount of Medical “professionals” who DON’T HAVE THE KNOWLEDGE, and they DISAGREE with people seeking better health for themselves!!..In this journey..I have learned ONE really important thing..IT IS TIME for US, TO EDUCATE OURSELVES, people!.. EVERYTHING we have been “taught” and “fed” for most of our lives..IS ALL LIES!! ..

FAT is not the killer..
CARBS and SUGAR are.

I know this video is only available for free one more day.. but it’s worth a watch.
60 minutes of this information, could literally change your life..or at least inspire you to..

it’s called “CEREAL KILLERS” here is the link –

It came out a bit after I started getting into Keto, BUT wow, it just was one more PRO in what I’m studying, and convinced me even more that I am on the right track about health and nutrition..

The awesome foods I get to prepare and eat are just the added benefit 😉

This culinary goddess, is FAST becoming the KetoGoddess…


“Catching up” –Saturday weekly post– (non- recipe, this week)

The Culinary Goddess’ “Saturday Weekly Recipe post” is actually a BLOG this week….to catch you up on the happenings in MY corner of the planet…here’s a slight photo depiction of all the cool stuff I’ve been dabbling with down’unda 


Due to the past several months of blissful traveling, then recently the past few weeks of fully relocating to our own humble home (FINALLY) here in Werribee AU, I’m starting to gel with the quiet, happy, simple, “home-body” life that we have always wanted for ourselves.

I’m patiently waiting for our internet to be hooked up here, (which is integral to my weekly posts) Thankfully, today’s technology, allowing me to have been able to pre schedule my past 2 dozen recipe’s, I will NOW again, start to do them a few days ahead, starting on Wednesday 30 JUL, which is what I look forward to…being in the moment , and being able to share the ones I have relating to my kitchen in progress 😉

In the meantime, I have learned SO much over this time, and have so many DIVERSE things I want to share with you, from “How to set up a kitchen from scratch” , to Aussie Barby’s, to preparing awesome organ meats, to refurbishing cast iron cookware, and first time new gardening, ( it’s Winter here, so a whole different spin), saving EVERYTHING, wasting NOTHING, composting, making every kind of stock, all the AMAZING greens here, and setting up an essential spice cupboard, (ALL OF THIS being done ON A TIGHT ASS BUDGET mind you …;-)…..and there’s lots more too! 

There truly is SO much I have to write about, I just need some time, which I will be carving out for myself shortly, as our home ( and my kitchen) here, is almost set up..(for now)..

Until Wednesday’s post.. have a GREAT weekend, and HAPPY COOKING 😉

Cheesy Mini Meat Loaves – Wednesday Weekly Recipe Post

Cheesy Mini Meat Loaves



The Stuff you need:

  • 1/2 cup italian seasoned breadcrumbs
  • 1-2 Tablespoon olive oil
  • 1 cup chopped onion
  • 1/2 cup diced green pepper
  • 4 garlic cloves, chopped
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons tomato paste
  • 1 tablespoon worcestershire
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 ounces shredded white cheddar cheese,(or pepper-jack if you like spice!)
  • 8 slices slightly cooked bacon (optional)
  • 1 pound ground sirloin
  • 1 pound spicy (or sweet) ground Italian sausage
  • 1 large egg beaten

What to do with the stuff

  • Preheat oven to 425°
  • Heat a skillet over medium-high heat with olive oil
  • Sautee onion, pepper and garlic in olive oil 3-5 min minutes
  • Combine onion mixture, breadcrumbs, egg, cheese, paste, & seasonings
  • Shape into 6 (4 x 2-inch) “loaves”
  • Wrap each loaf with bacon slice (optional)
  • Place on lightly greased broiler pan
  • Bake at 425° for 30-40 minutes, or until done
  • May crisp bacon under broiler for last 5 min

Penne Pasta with Sausage, Eggplant, and Feta cheese


The Stuff you need:

4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage
6-8 garlic cloves, chopped
1 small onion chopped fine
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley

What to do with the stuff:

Cook eggplant, sausage, and garlic in a large nonstick skillet
Heat 5-7 minutes or until sausage is browned and eggplant is tender
Add tomato paste and the next 3 ingredients (through tomatoes)
Sautee over medium heat 5 minutes, stirring occasionally
Place pasta in a large bowl
Add tomato mixture, cheese, and parsley, toss, serve