Blueberry Banana Peanut Butter Snack

It’s not often that we need more calories, but lots of people do for lots of reasons. Whether you’re preparing a snack for a kid who needs to gain weight, trying to keep up with calorie requirements for pregnant or breast feeding women or trying to recover from an intense work out, healthy high calorie snacks help! You can re-make this snack with fewer calories by replacing the dried blueberries with fresh and reducing the amount of peanut butter.

Blueberry Banana Snack

Blueberry Banana Peanut Butter Snack
Recipe type: Snack
Need some protein? Skip the expensive bars and processed smoothies. Blueberry banana flavored snack, no thanks. Here's an all-year favorite for when you need some extra calories. It's now low in calories, but it's tasty, minimally processed and can restore your energy quickly.
  • 1 Ripe banana
  • 1 oz Dried (or fresh) blueberries
  • 2 tbsp peanut butter
  1. Cut up the banana.
  2. Glob on the peanut butter.
  3. Sprinkle on the blueberries.
Nutrition Information
Serving size: 1 snack Calories: 400 Fat: 16 Saturated fat: 3 Carbohydrates: 54 Sugar: 43 Fiber: 11 Protein: 10 Cholesterol: 0

Easy Recipe for Fresh Fish

Whole fresh fish are easier to cook than you think! Let’s look at my husband’s super simple salted fish recipe. It’s delicious and you can use it with any kind of fresh fish. If you’re squeamish about touching a whole, you’ll need one non-squeamish partner for this one.

Fresh Fish


Gutted fish

Rosemary & sage


Coarse (kosher) salt


1 large carrot

Spices of your choice (we used red pepper flakes, paprika and black pepper)


1. Prepare your stuffing.

Fresh Fish Stuffing

2. Stuff that fish! Turn it on its back and stuff.

Stuff that Fish

3. Turn the fish on its side. Place it in a pan of coarse salt with salt touching the whole fish. Seal up the openings in the fish with carrots.

Fresh Fish Stuffed

4. Cover the fish with salt completely. Put into a preheated oven (350 F) and bake your fish (up to 5 lbs) for 30 minutes.

Salt Covered Fish

5. When it’s finished baking, the salt will be hard. Chip away at it with a spoon until you can see the whole fish. Then gently remove the fish from the salt and serve!

Salt Cooked Fish

6. Don’t let the leftovers go to waste . . . and no worries, we took the little bones out first:)

Cat Loves Fish

Recipe for Goose Legs and Tips on How to Serve Goose

Duck, duck . . . goose?  Yep, for us wild game lovers goose is a tasty treat. But in order for your goose to not be over cooked, here are some and the easiest recipe ever!

Goose Leg


2 goose legs (fresh or frozen & thawed)

3 cups of red wine

1/2 cup dried apricots


Salt & pepper

Bay leaves

Spices (pick one or two of your choice- cinnamon, cardamom, cloves)


Fry the goose legs (fat side down) until they brown. Add the wine, dried apricots and spices of your choice. Stir in a spoon of honey, a dash of salt & pepper. Let it cook for about an hour and make sure the wine doesn’t burn off. The goose legs should be resting in the liquid, but not completely covered.

GOOSE TIP: If you don’t like duck, you won’t like goose. The texture is a bit chewy (see below) and a generally unpleasant surprise for those who don’t love gamey birds. If you’re roasting a fat goose, you’ll have plenty of fat leftover to reserve and use in cooking later. Any sauce left over can also be frozen and used later. And one last goose tip: there’s not “much” meat on some geese – don’t expect hungry folk to subsist just on a goose leg & some fries. Serve it with a hearty soup or salad.

Pan Roasted Goose Leg

Chicken Hearts: Recipe and Nutrition

What to do with chicken hearts? Eat them! If you’re on paleo diet, you have to try chicken hearts. Here are the highlights of chicken heart nutrition (per 1 cup or 145 grams), followed by a chicken hearts recipe:

  • 38 grams of protein
  • 73% of iron, 176% of B12 and over 20% of other B vitamins
  • 11 grams of total fat, 3 grams saturated
  • 351 mg of cholesterol (exceeds daily limit)
Recipe: Grilled Chicken Hearts


1 lb. (1/2 kg) chicken hearts

Metal or wooden skewers

Grill seasoning


Skewer the chicken hears as shown in the picture while you pre-heat your grill (or ribbed iron pan). Sprinkle the chicken hearts on all sides with any kind of chicken grill seasoning or seasoning of your choice. We use a traditional Bulgarian grilling seasoning mix, but any dried seasoning that’s good on grilled chicken would be good on grilled chicken hearts (with the exception of citrus or dried herbs).

Grill until the hearts get crispy. Serve on the skewer. In order to eat them, hold one end of the skewer and slide the chicken heart off with your fork.

TIP: Where can I find chicken hearts? – Not every store will be overflowing (OK, or even sell) chicken hearts depending on where you live. In the Middle East, it’s no problem, but worldwide the availability varies.

– If you frequent a butcher, just ask:)

– Supermarkets that cater to Asian food (like 99 Ranch)

– Know any restaurants that serve them? Ask them where they get them.


Oh Dear! How to Cook a Deer Filet

Deer meat is delicious, ecological and if you shoot-your-own, economical.  While long-cooking stews or heavily flavored recipes are many, few rely on the naturally delicious deer flavor as a base.  I’m here to tell you – deer filet is delicious as is!

Deer Filet

Grilled Deer Filet


Deer Filet (Whole, Uncut)

Sprinkle of Salt

Sprinkle of Pepper


On a really hot grill or pan, cook the entire filet on each side for about 30 seconds, depending on thickness.  If the filet is odd-shaped, be sure that every side is seared – you may have to use tongs and hold the sides against the pan to do this.

Deer filet should always be cooked rare or medium rare.  It’s a low fat lean meat and will be tough if you cook it more.  If you prefer your meat more well done – choose another cut and leave the filet for the raw meat lovers:)

TIP: See if your butcher can put the filet in a vacuum pack.  It’s the best cut and really a shame to put it in the freezer.  Vacuum sealed packs can last a long time if kept cool and air tight.

TIP: You can always cook more, but never less.  After I sliced this open, I cooked the piece on the right just a tad more.