main meals







Spinach Stuffed Flank Steak with Roasted Red Pepper and How to Make Easy Gravy

This is such a beautiful and delicious dish.

I bring it out for all the men in my life. Husband, son, son in loves and grandsons! They are a beef loving crowd.

But this recipe is so special and beautiful it is the perfect thing to make for a romantic meal or dinner guests.

Best part? 

You can make it a day ahead of time and wrap tightly and refrigerate.  Take it out an hour before you are to cook it

proceed with directions below.




Look at all those delicious colors!





Cut your steak almost open to look like a book.


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Red roasted peppers and spinach! YUM!


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And of course some creamy horseradish!





Cathy and me teaching one of Start Simply Cooking Classes~ Find out more about our classes HERE We have room for a couple more this Wednesday night! Feb 26th 6pm at Cathy’s home.






Now we roll it back up and tie with string or ask your butcher for elastic bands to hold your meat together. I do it all the time…and they give it to you FREE~


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AND to make the best gravy ever?



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Spinach Stuffed Flank Steak with Roasted Red Pepper


One package of frozen spinach chopped and drained


1 jar 7oz roasted red pepper chopped


1 egg


1/4 cup seasoned bread crumbs


1/2 cup fresh parmesan cheese


3 cloves of garlic


3 large tablespoons of horseradish( I used wasabi horseradish from Target. It was amazingly good!)


½ tea of sea salt


½ tea fresh ground pepper


2 lbs of flank steak


2 cans beef broth


8 oz chopped mushrooms (for gravy)


Combine first 8 ingredients in a food processor or just mix in bowl.


Cut steak in half like a book…add salt and pepper to the steak…place in zip lock bag and pound to tenderize.


Open up…(like reading a book) and spread the horseradish sauce on each interior side. Add mixture. Roll up and secure with tooth picks.


Bake 90 minutes in a covered roaster at 350 degrees. Add about one cup beef broth.


Reduce heat and add one more can of beef broth and cook for another 90 minutes at 300.


Let meat rest for 15 minutes covered tightly in foil. Make gravy from broth. I added fresh sautéed mushrooms to the gravy.


Slice and serve with the gravy poured over the meat.


Warm as needed.


How to Make EASY Gravy

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  • I add fresh sauteed mushrooms to mine!


  • 1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.

2 Dissolve 2 Tbsp of corn starch in the minimum amount of water needed to make a thin paste – about 1/4 cup. Pour into pan with drippings and use a wire whisk or spatula (as pictured) to blend into the drippings

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3 Stir with a wire whisk until the gravy begins to thicken. As it thickens, slowly add water, stock,  or low fat milk or some combination to the pan. Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5). You will probably add about 2 cups of liquid all together. Taking into consideration the evaporation that is occurring while you are cooking, you will end up with about 2 cups of gravy. Season with salt and pepper. Lots of  pepper if you ask me!

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Most of you know I am working hard to bring great health and nutrition  into my daily life AND INTO YOUR TOO!  One of the ways I have done this is with this super nutrient Fucoidan which is found in brown seed weed (I know not so much…but  it doesn’t taste like it!) It is fruity and delicious. I drink two shots in the morning and two at night. The results have been amazing. I have more energy than I have had in YEARS and sleeping so much better. It is actually an anti inflammatory.  People are experiencing all kinds of relief from this super nutrient.  Take a look at what what Limu Moui is!!

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Limu Moui contains over 77 ‘known’ nutrients such as:

  • Fucoidan
  • Glyconutrients (galactose, mannose, xylose)
  • Seventeen amino acids (including glycoproteins)
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  • A broad spectrum of essential minerals and vitamins
  • A variety of polyphenols (powerful antioxidant plant compounds that protect the body from dangerous free radicals)

Glyconutrients are vital for optimal immune function. Studies have found that people with unbalanced levels of the eight essential glyconutrients are more likely to have diseases such as anemia, rheumatoid arthritis, respiratory infections and even cancer.

Limu TestimonialsPolyphenols found in limu moui act as superb cell protectors that help prevent:

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Organic Iodine: supports normal metabolism and optimal thyroid function

Alginate: natural detoxifier

Laminarin: anti-clotting and anticancer compound (Research studies have confirmed the ability of Fucoidan to discourage blood clot formation. Nov 2000 issue of European Journal of Vascular and Endovascular Surgery state “Fucoidan is a more potent antiproliferative polysulphated polysaccharide than Heparin.”

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This would all lead to show that it has a direct effect on regulating the bodies cortisol levels.

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100 Different Diseases affected by Limu

Saccharides-Glyconutrients (Essential Sugars)

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B3 (Niacin)
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Beta carotene




One of the most exciting of these is Fucoidan which as over 1100 independent studies on alone.

The great thing about Limu is that they keep the seaweed intact through their patented chemical free extraction method.  This allows the nutrients to be in their correct proportions and your body to absorb them properly.

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Chunky Artichoke and Jalapeno Garlic Bread

Art bread

If you know anything about me you know I claim to cheat proudly. Here is a fantastic easy recipe where half  the recipe is done before you start!

If you want
to make a meal out of this you could chop up some ready to go rotisserie chicken. Seriously divine.

Here I am cooking with my good friends Cathy Gries and Julie Gorman. Julie and I just shot about 30 cooking videos for a new APP that  FYI (For Your Inspiration) is launching.

Ck out her site it is fantastic!




I am such a messy cook. They just reminded me! 


One container of premade Artichoke Dip from Costco

One large glass jar of marinated Artichokes drained and chopped from Costco

2 cans chopped green chilies

2 celery stocks chopped

2 cups of your favorite shredded white cheese

Red pepper flakes

5 shakes of hot pepper sauce

2 loafs of garlic bread or regular French bread

Mix first set of ingredients together

Cut bread lengthwise

Spread on mixture on both sides of bread

Place in oven at 400 degrees for about 15 minutes or until bubbly and hot.

Serve with veggies.

Tip: This is also excellent with sundried tomatoes.

For More on Lifegiving Hopitality ck out my books: Lifegiving and The God Who Sees You:



Book: SOON to be released Best of Start Simply Recipes!!

Sign up for this blog to get notifications of when it will be released! Easy beautiful recipe you will love and be successful at.

Or email Cathy Gries at to pre-order your copy today friends!

Cookbook release







Chicken Broccoli Braid


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This is one fantastic easy meal that is delicious and perfect paired with our Autumn Salad.

I use rotisserie chicken from Costco and organic frozen broccoli. I like the change up the cheese from time to time, but my favorite is always one with a bit of spice. Delicious the next day. Instead of Original Crescent Rolls I use the Crescent “sheets”. You can find them at Target. Saves the pinching together of the seams. You can really add any veggie to this. I had some red peppers from the garden so I added them for color. Here I am cooking with my dear friend Kathleen Molway in NH. I adore her. She asked for personal cooking classes.  She and her darling husband Bob drove us all over Maine. We had such a wonderful time!!


  • 2 cans Pillsbury Original Crescent Rolls
  • 2 cups chicken chunks, cooked
  • 2 cups pepper jack cheese
  • 2 cups broccoli, frozen thawed
  • one small can green chilies
  • 1/2 cup chopped green onions
  • ½ cup light mayonnaise
  • 1 egg yolk
  • fresh rosemary


  1. Preheat oven to 375 degrees F

  2. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.

  3. Press each of the seams to form a single layer of dough.

  4. In a large bowl, combine chicken, cheese, chilies, chopped onion and mayonnaise.kathleen and broc braid

  5. Spread mixture over the center of the croissant dough evenly to create a log.

  6.  Add Broccoli down the center. It looks like we were cooking for an army! She was so happy to freeze one!broc

    broc braid kathleen 2chicken broc braid 3

  7. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.

  8. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.

  9. Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.

  10. Bake for 28 – 30 minutes until golden brown.


Chicken Broc Braid

Kathleen and me

Now on to another dish, Spicy Sausage Pasta!

 For more wonderful holiday recipes ck out My cookbook The Christmas Kitchen!





The Heart of the Home 

Even in today’s busy times, the kitchen is the heart of the home. Author Tammy Maltby believes the true meaning of Christmas is realized when families gather to share activities that make Christmas “the most wonderful time of the year.” More than any other holiday, Christmas is when family and friends gather for a cup of hot chocolate, fresh-baked cookies, and lots of laughter.

Look inside this holiday treasure for:

– Easy-to-do holiday recipes

– Hints for new traditions

– Personal gift ideas

– Kid-friendly activities

– Simple decorating tips

The Christmas Kitchen is more than a recipe book, it’s a book designed to help you enjoy the holiday season, not be burdened by it. Take a few minutes each day to browse these pages for the help you’ve been looking for.

Merry Christmas and may your kitchen be filled, first, with the sweet aroma of love, and then with the spices of the season.


We just had such a great time at our Fall Start Simply Cooking Class. 

Forty women joined us for a very special night with a

guest appearance from my darling 84 year old Mother!





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I just love encouraging women to really enjoy the art and passion of good food and cooking. And I really love cooking with my dear friend Cathy Gries.

She is something else! What a servant heart she has to everyone that crosses her path.

We always have many laughs whipping up these delicious dishes for women.



But the huge hit of the evening was our delicious Cranberry Roast Chicken with Sweet Potatoes and Apple. Seriously I wish I could add a scratch and sniff to this page. The aroma was amazing! This is a very simple meal and pairs beautifully with the Spicy Cauliflower.

If you are in the Colorado Springs area we would love to see you at one of our cooking classes. You can get more information on our Facebook page right here: We have two amazing Christmas Cooking Classes coming up! Ck it out here….

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Cranberry Roast Chicken and Sweet Potatoes with Apple

 Cranberry sauce is used in this dish with ground ginger and cloves. The chicken is layered on top of the sweet potatoes and apple. It is simple and simply delicious!

 1 lb sweet potato, peeled and sliced very thin

2 sliced apples

4 boneless skinless chicken breast halves (I use skinned chicken breast in the bone…I find it keeps the chicken more tender).

1 (16 ounce) can whole berry cranberry sauce

1/3 cup red wine (optional)

1/3 cup olive oil, DIVIDED, enough to coat potatoes & some for mixture

1/2 teaspoon ground ginger (*I use more)

1/2 teaspoon salt (optional)

1/2 teaspoon white pepper

0.5 (1 ounce) envelope dry onion soup mix

1 tea cloves


1 Preheat oven to 350°.

2 Peel potato and slice thin. Slice apple and place on top of potato.  Place evenly in a 8×8 baking dish sprayed with non-stick spray.

3. Place chicken breasts on top of potatoes.

5 Combine all other ingredients and pour over chicken.

6 Bake covered for 45 minutes remove foil and bake another 10 min until chicken is done and potatoes are tender.



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Spicy Roasted Cauliflower. 

Wash cauliflower and slice. Drizzle with oil oil. Sprinkle with Home mixed Cajun Seasoning on top. Bake in 450 oven aprox 15-20 min. Top with chopped chives.



Home made Cajun Seasoning

  • 2 tsp. salt

  • 4 tsp. garlic powder

  • 5 tsp. paprika (I used the smoked kind from Costco…it is fantastic!)

  • 2 tsp. pepper

  • 2 tsp. onion powder

  • 2 tsp. cayenne pepper

  • 2 1/2 tsp. oregano

  • 2 1/2 tsp. thyme

  • 1 tsp red pepper flakes   


{ 1 comment }

I was in Minnesota this past weekend and my sister Twyla cooked up this amazing tasty dish!

It was seriously good and what a crowd pleaser. I HAD to make it again tonight. I ran to the grocery store to get the ingredients and no kidding this meal is less than 10 dollars for a family of 4. AND I made it in less than 30 minutes.

It is now one of my new best go to meals!

Spicy Sausage Pasta


1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles
1/2 cup fat free half and half
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/2 cup thinly sliced scallions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.


Silky Cauliflower Soup with Parmesan Crisps

March 12, 2013

The aroma in this house is something else I am telling you! Today was a cold and overcast day in Colorado.  I was in the mood for soup. To my great surprise cauliflower was on sale at our local grocery store. I knew immediately  dinner tonight would be Silky Cauliflower Soup with Parmesan Crisps. You will […]

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