I really should have titled this post “Things I learnt In My Therapist’s Office”, but I am as certain as I can be that 99% of the things I learn in my Therapist’s office are of zero interest to anyone but me; oh, and my long-suffering Therapist.  I say long-suffering, but he’ll sure miss me when he’s finished fixing me.  I can be highly entertaining when I circle myself into some ridiculously non-sensical argument.  He’ll also miss the generous amounts of sass I serve up on a weekly basis.  I’ll definitely miss having someone hold my feet to the fire, and forcing me – ahem, I mean encouraging me – to view things in a different way.  I’ve learned a lot, in therapy.  I wouldn’t be here today if it wasn’t for my Therapist.  I also wouldn’t know how to cook a pork chop.

One of the things I learned in my Therapists’s office a few weeks ago, however, is something that apparently a lot of you are very interested in learning too, and that’s how to cook a pork chop.  I must have shown up way early that day because I had enough time to read some crazy scientific paper on the science of cooking a pork chop to retain maximum juiciness.  Nope, I am not kidding you.  It was like 7 pages of graphs and charts and data analysis and other scientific gobbledygook.  I suspect that you don’t have the time – or the inclination – to read 7 pages of pork chop geekery, so just like I tend to do with Bailor’s stuff, I am going to boil it all down into just 6 words for you.  There’s just 6 sweet little words between you and pork chop perfection.

But before I do, let me just say THANK YOU, Mr. Therapist, for putting up with my BS for over 6 long years, for telling me when I am being ridiculous, for being one of my biggest cheerleaders, for only calling the EMTs on me once, and for teaching me many, many, many important things. Including how to cook a pork chop. Eddie, you’re awesome.THAT, is a perfect pork chop, people.  Perfectly cooked, perfectly juicy, perfectly perfect.  So what’s the 6 word secret?

How To Cook A Pork Chop | Carrie BrownDo not heat the pan first.

Or, put another way:

Start with a stone cold pan.

That’s it.  THAT, ladies, gentlemen, and beloved SSoS’ers, is the secret to pork chop nirvana.  A cold pan.

I had to try it out because it sounds so absurd, but also because I really want juicy pork chops for the rest of my life.  So I got my cold chops, slapped them in a cold, dry pan, put them on the cold stove, and then whacked the heat up.

And then I watched.  I seared them with a spatula.  I turned them over.  I seared them with a spatula.

Then I peered warily into the pan, my forehead wrinkled with worry when I saw that the pan was completely dry.  And I do mean COMPLETELY.  I became convinced I was going to have the driest pork chops EVER.  UGH.

Then I turned them over.  Then, when they were golden brown, I slid them onto the waiting plate, because despite not pre-heating the pan or using oil, they did not take any longer to cook than the way I had always cooked them before. Which is both impossible, totally weird, and completely awesome, all at the same time.

How To Cook A Pork Chop | Carrie BrownThen I ate them.

Want to know why the pan was completely dry while they were cooking?  Because all of those divine porky juices were sloshing around inside the chops.  True story.

I have no clue why or how this worked.  I don’t care.  It does; I have done it 7 8 9 10 11…….67 times.

Now, hurry up over to your stove and getting cooking, now you know how to cook a pork chop.  Chop, chop!

How To Cook A Pork Chop | Carrie Brown

PS. No, these were not fancy schmancy organic, grass-raised pork chops from rainbow-grunting pigs fed on truffles and warm milk, and housed in heated apartments with running water and duck-down mattresses.  These were regular pork chops from the grocery store.  Actually they were really cheap regular pork chops from the grocery store.  I’m thinking that if this technique makes the beaten-up old Honda of pork chops taste like this, I am not sure I could handle a Rolls Royce pork chop cooked the same way.

The recipe is right here: Best pork chops you’ve ever eaten








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  • Sigi - Um, call me ignorant, but what do you mean by “sear them with a spatula”? Use a fiery hot spatula and press down on them? I iz confuzed.ReplyCancel

    • carrie - Hi Sigi – searing means to press down firmly on the chop. The spatula does not neeed to be hot. Hope that helps!ReplyCancel

  • Wendy - These are the BEST & JUCIEST chops ever! I usually shy away from cooking them because I hate looking forward to eating a great chop and end up eating a dry, tough result. Not the case at all with these. Thank you so much…the fam loved them!ReplyCancel

  • Ellen - SO glad SIGI asked about the searing with a spatula part. I was confused. Cant’ wait for these to get done!ReplyCancel

  • ellen - Carrie, these were the juciest pork chops I have ever eaten!! Initially I was afraid that I had undercooked them, but the cooking time was about 12 – 14 minutes total, and the chops weren’t as thick as the ones you used. I was afraid they wouldn’t be tasty since I didn’t season them – but the final result was incredible. Who needs salt & pepper when you can taste the natural flavor of pork deliciousness?ReplyCancel

  • Stephanie - When you push them down with the spatula, doesn’t that squeeze out all the meat’s juices?ReplyCancel

  • Paula - What kind of pan do you use? Can’t wait to try. I never cook pork chops cause they never turn out right.ReplyCancel

    • carrie - Hi Paula – I have used all 3 of my frying pans to test this and it worked perfectly every time. Use whatever frying / saute pan you have!! Hope that helps!ReplyCancel

  • Nick - Sounds good. Do you think this cold pan idea would work well for chicken breast?ReplyCancel

    • carrie - Nick – I do not know, but I am going to try this technique on other meats to see if it is just a pork thing. Look for updates!ReplyCancel

  • Beverly - Trying this method for dinner tonight.ReplyCancel

  • Beverly - They were great. Even my husband liked them he usually complains that my pork chops are too dry. No complaints this time. Thanks for the recipe.ReplyCancel

  • Margaret H - Oh My, I am eternally grateful for this tutorial! The pork chops turned out just like you said they would although I had to cook my “mother of all” pork chops for much longer. I paired them with your Leek & Cauliflower risotto (yumminess) and yes, red wine (for the pork chop cooking anxiety) …meal perfection!
    Thanks Carrie!ReplyCancel

    • carrie - Margaret – that you can now enjoy fantastic pork chops makes me so happy!!!ReplyCancel

  • Terez - Hi Carrie. These are not turning out quite as expected for me.

    The first time I used a cast-iron skillet. I went a little higher than medium heat (using a gas flame).

    At the first 3-minute point everything was still totally raw and the skillet wasn’t hot yet. So I gave it a couple more minutes before turning. Then I stuck to 3-minutes when I turned it, then 2 and 2, then 1 and 1.

    Cooked them only a little longer and they weren’t as brown as your photo but I was worried about overcooking them so I pulled them off before they got much color. While I wouldn’t go on and on about them being juicy, they were not dry. And they didn’t have the looks I was expecting.

    Today I tried again with just one pork chop in a small All Clad stainless steel skillet. I used a medium heat this time (not the medium-high that I used with the cast iron) and I followed your timing exactly (three minutes for the first two timings, then two, then one minute).

    There was nothing more than a slight change from totally raw to almost entirely raw with the first turn.

    I had to do the one-minute turnings a LOT of times. Finally they didn’t get as brown as I’d like but they were getting overcooked so I pulled them off.

    The “medium” today was at 7.5 on the dial, which is “med-high” based on the number but it wasn’t a very large flame so I’m calling it medium.

    Was my heat too low? Was my kitchen too cold, so that the pan was colder than yours starting out?

    Are you using a gas range or electric? If gas, could you show a photo of a pan on “medium” and what that looks like to you?


  • Jan - My question also is what kind of skillet did you use? I normally use a cast iron pan so I think Terez is right it isn’t going to heat up the same. Also I use gas and med. may be different on every stove.ReplyCancel

  • Lisa Gosweiler - I so enjoy reading your recipes and commentary – almost as much as the podcasts. I remembered hearing you talk about pork chops somewhere so I was happy to see this recipe – my chops are dethawing as I type. I was going to saute but hopefully this works out better. My son informed me last week he doesn’t like pork because it is too dry. I had no response for that!! I will post the results. Also are you coming out with a main dish cookbook? The other three are on their way to our humble abode, but a main dish one would be awesome for the future!! I made the protein bars today – 12 hours of drying was not on plan so I should have read all the directions first – but frankly they tasted fine even without the drying and I am glad I doubled the recipe. by the time I finish turning them however I suspect a good 1/4 will be gone in our house!! I added sunflower seeds and pumpkin seeds to the almonds and I rough chopped them all in my Ninja. I also was unsure of how to measure the protein powder – mine is very light – and I would probably have needed two canisters to make 22g. I put in about 2 cups and hoped for the best. I am not good at all these conversions and the scale doesn’t seem to work great for me for light powdered stuff – any ideas how to get the amounts right for that? Besides becoming better at Math conversions…ReplyCancel

    • carrie - Lisa – yes main dish cookbook is in the works! THANK YOU for support of my other 3. GO, juicy pork chops! Amount of protein powder is not super important in this recipe as long as there is enough to make the mixture workable.ReplyCancel

  • No-Egg Kati - Carrie, I have made this 4 times, all with superb results. Thank you for solving the mystery of perfectly cooked pig. My husband decided to cook dinner one night, and per the usual rule for everything else EXCEPT pork chops, he melted some coconut oil and threw them in. I nearly had a conniption, and then I forbade him from doing such an atrocity ever again!! It was pork chop heresy!ReplyCancel

  • Justin - Crrie, this post looks so exciting and enticing I could not resist trying it. I love your writing. Unfortunately I got exactly what I expected, raw and undercooked pork. However, because of the overwhelmingly positive feedback from everyone else, I am going to assume it was me. I used a medium iron skillet. I thawed 5 pork chops of medium-sized (about a palm) and 1″ thick in the microwave. Then I followed your instructions EXACTLY. (I even noticed a drop of moisture on the skillet and dried it before beginning the procedure.) Now, my stove is electric, so perhaps medium heat does not mean what it means at your house. but in the van the following everything precisely and exactly as you wrote it, I put it on medium. After the first three minutes, what happened was exactly what I expected. Nothing. So then I hoped that the second three minutes on the other side would bear some type of searing. Again. Nothing. I then continued to have the faith for the 2 minute sessions. Which again unfortunately also left the pork raw on both sides. I am willing to try this again, but I am going to need some serious coaching and confidence. Thank you for your efforts at giving us the perfect pork chop, but I must now go in search elsewhere to see what I can find.ReplyCancel

  • Jennifer - I have NEVER been able to cook porkchops so when I saw this post I was like well here goes nothing!!! Thank you so much for sharing this!! I could not believe how juicy my porkchops were!! Followed your directions exactly and I will never try a different method again!!ReplyCancel

  • Episode 16 - Pork chops - Ketovangelist Kitchen - […] Get the written instructions here: How To Cook A Pork Chop! […]ReplyCancel

  • Minta Hale - Tonight’s pork chops cooked according to Carrie were PERFECT! I used a cast iron skillet and added a bit of butter for the last 2 minutes. They were so good!ReplyCancel

My life, lately, appears to be revolving around blueberries.  This is quite odd because I never grew up with blueberries.  I grew up with raspberries – tons of raspberries – and strawberries, and gooseberries, and with the odd blackberry thrown in for good measure.  Not one single blueberry was to be had.  So Blueberry Cheesecake Scones had never even been a fleeting thought in my mind.

The first time I ate a blueberry was in Canada – pretty soon after I ate my first American pancake; which was a few weeks after I ate my first nachos, and a few weeks before I ate soft-serve ice cream that you could take home in a cardboard box.  That soft-serve-at-home moment got me way more twitterpated than it really should have, but when you grew up thinking that soft-serve could only come on a cone from the ice cream van, being able to buy it in a waxed carton to take home and eat at your leisure was THE BOMB.  Then there was my first view of a 15″ pizza, my very first ever hotdog, and canned pumpkin.  Gosh, Canada was quite the food experience now I look back on it.

I like blueberries, but they’re not my favorite.  Raspberries will always be my favorite because my father grew raspberry canes, and every summer I would get to go down to the bottom of the garden and pick bowlfuls of huge, juicy, magnificent red berries.  Some of them were so huge and heavy I wondered how the slender stems held them up.  We always had far more raspberries than my mother knew what to do with.  She made a lot of jam, and I regularly ate Raspberry Flan for breakfast.  (Note: Flan in England is completely different to flan in America.  An English flan is a light sponge cake with raised sides that you fill with fresh fruit and serve with cream.  In America, flan is what we Brits would call crème caramel or caramel custard).  Americans pronounce flan with a really long ‘a’ which always makes me want to giggle.

My favorite way to eat raspberries was to pop a frozen berry in my mouth and let it thaw onto my tongue.  My mother open-froze them before stashing them in the deep freeze, so in summer there was always at least one tray of raspberries balancing on top of everything else in the freezer, waiting for her to pack them into boxes.  Mmmmm, frozen raspberries.  Like the best popsicle ever but with none of the time or effort.

While blueberries would never be my first berry pick, I am always happy to eat them if they are there.  Blueberries are an American institution, though, so I completely understand that I need to make stuff with blueberries in.  My current blueberry-itis started with Vanilla Blueberry Pancakes.  Actually, that’s not quite true.  It started when Fred Meyers had fresh blueberries on sale for $1.88.  To give you context, they normally sell – in Seattle anyway – for $3.99; so it was a given that I was taking some of those squidgy blue berries home to my kitchen.  Right away.

I started with Vanilla Blueberry Pancakes.  “Not a day too soon!” I heard many of you cry.  Then I whipped up some Blueberry Cheesecake Ice Cream, which went down an absolute storm at the first LCHF / KETO Ice Cream Taste Test I conducted at the office.  Then I had a desperate plea on the Life in the Sane Lane Facebook page from Deb saying that she had just bypassed the most amazing looking Blueberry Scone at Starbucks, and that I needed to make a sane version.  PLEASE!!  So when I peered in my ‘fridge and saw blueberries left over from the ice cream and pancake adventures, I knew exactly what to do with them.  Blueberry Scones with a twist – because I was still high from Blueberry Cheesecake Ice Cream success.  I give you Blueberry Cheesecake Scones. Blueberry Cheesecake Scones | Carrie Brown

I am not sure what else I really need to say here.  These Blueberry Cheesecake Scones are stinkin’ awesome, and you should hurry off to your kitchen right now and make a batch.  And that’s coming from a non-blueberry lover.

I deliberately made these thick and rustic looking – a little bit rough and ready around the edges.  The cooking temperature and time reflect this, so if you choose to make your Blueberry Cheesecake Scones thinner so that you have more, you will need to tweak the cooking time and temp accordingly. Blueberry Cheesecake Scones | Carrie Brown

They are a light, buttery scone studded with juicy blueberries that ‘pop’ when you bite into them.  Eat them hot out the oven, naked. (I meant the scones, not you – but hey, who am I to tell you how to dress when you eat your Blueberry Cheesecake Scones?).  Eat them slathered with butter.  Pile on some jam and whipped coconut cream.  Or eat them my favorite way – with Lemon Curd.  However you decide to do it, just eat them.

GO, Blue!

PS. Want other healthy scones and biscuits?  Go here.

Blueberry Cheesecake Scones | Carrie Brown







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  • Sigi - Looks very nice, Carrie. I’m like you though – while I do enjoy good fresh blueberries, raspberries will always be my favourite, and I will always use them preferentially in any baking. Do you think raspberries would work in this recipe, or would they be too wet?ReplyCancel

    • carrie - Hi Sigi – you can certainly try raspberries, but they may well be wetter than blueberries. I think it’s worth a go though. YUM!ReplyCancel

  • Sharon - Carrie – I can’t wait to try these scones; I haven’t made biscuits in 2 years! I do have a question though: Is the 6oz of butter by volume or weight?ReplyCancel

  • Ruth - Looks really good, but just curious – where does the “cheesecake” in the name come from? I don’t see any cream cheese in the recipe. Can’t wait for the ice cream recipes!ReplyCancel

    • carrie - The sour cream and the lemon. My regular Cheesecake Ice cream had those as ingredients, hence the name :-) I did make a version of these scones with cream cheese in but you couldn’t taste it so I took it out. SANE ice cream is coming soon!ReplyCancel

  • Kerry - Could you use yogurt instead of sour cream? Thanks.ReplyCancel

  • Rebecca (rsjo) - I tried them tonight Carrie – I was scared coz they looked like they wouldn’t work – but they did! yummo! thanks to you and your therapists magazine collection!! xoxReplyCancel

    • carrie - Hey Rebecca! Are you talking about the Blueberry Cheesecake Scones or the pork chops? Either way – glad they worked and you loved them!!ReplyCancel

  • Rebecca - oooh how did I get lost? I meant the pork chops! I’m going to have to make these scones now too – its fate :)ReplyCancel

  • Philippa - I haven’t any xanthum gum and I really want to make these.
    Will they work without or is it absolutely essential?ReplyCancel

    • carrie - Philippa – the texture will not be as good, but won’t they wont’ fail without the gum. Hope that helps!ReplyCancel

  • Heather - I made these today and followed the recipe to the letter, apart from they were slightly smaller than yours. But they have come out soggy in the middle, even with extra cooking time. The blueberries were tasteless too, although I fear that’s because they are end of season so I’ll try with this fruit again next year. However, any tips? Hotter oven? Cooler? Even longer in the oven? I was so looking forward to them.ReplyCancel

    • carrie - Hi Heather – my first guess would be that your oven was too hot when you put them in. Also, what thickness were they? If they were very thick then you would want to start at a lower temperature for the oven and cook them longer. I am so sad they didn’t work out first them for you because they are very yummy. Let me know if you try them again. I hope this helps!ReplyCancel

  • Nancy - Can you replace te sour cream wit something else ? I cannot do milk.ReplyCancel

    • carrie - Nancy I would use thick coconut milk instead of sour cream in this instance. Thick coconut milk comes in a can. Hope that helps!ReplyCancel

  • Billy - Carrie – my wife and I are huge fans of most of your recipes you post. I’ve cooked these scones 3 times now and everytime I have the same problem. As Heather mentioned above, these scones always come out very soggy in the middle. I have followed the instructions very carefully and even purchased an oven thermometer to monitor any discrepancies with the temperate. This last time I even lowered the temp (as suggested to Heather), but they never seem to firm up. The top gets golden but the center is “doughy”. Any suggestions would be greatly appreciated. Thanks!ReplyCancel

    • carrie - HI Billy – wondering what altitude you are at and if that could have anything to do with it?ReplyCancel

  • lisa - I’m wondering if you can suggest something non-dairy that I may sub the sour cream for in GF blueberry scone recipe??ReplyCancel

    • carrie - Lisa – thick coconut milk (comes in a can) can be swapped out for cream. It won’t have the same tang, so if you like that taste then add a little lemon juice. Hope that helps!ReplyCancel

  • Peggy - I can’t find the link to the blueberry cheesecake scones? 😢
    I’ve clinched on the other links and found the other recipes but I can’t find this one. Help!ReplyCancel

    • carrie - So sorry about that, Peggy! I am not sure what happened, but I’ve fixed it now. It’s the big blue button above.ReplyCancel

I have no idea why my mother never made her own Lemon Curd, but she didn’t.  I have a vague recollection of her being scared of cooking anything resembling  an egg custard, so maybe that was it, although I don’t know why egg custards would scare her.  Really they’re just like making cheese sauce or instant custard, and she made those all the time.  The downside to her egg custard fear is that I inherited it.  Similarly, I still can’t swim because my father never went near water.

Luckily for me, becoming obsessed with making the best ice cream on earth cured me of my egg custard fear in about 73 minutes; because you just cannot make the most fantastic ice cream ever if it doesn’t involve an egg custard.   I just wish it hadn’t taken me as many years as it did to discover that egg custards are easy, beautiful, and making them is downright therapeutic – at least for me.  I lost count of how many egg custards I had made by the time I was in my 4th month of ice cream production.

Egg custards taught me – once again – that the fear is always worse than the reality.  Me and egg custards are best buds now.  Egg custards are the best excuse I know to stand by the stove and do nothing except gaze lovingly into a saucepan and stir the contents.  These days, when I need a break from doing, I make something that requires an egg custard; just so I can stand still for 12 minutes.  Egg custards rock.

I learned very early on in life that lemon anything that came out of a packet, was not even in the same ballpark as that same anything made from scratch with real, live lemons.  Lemons that used to grow on trees, and that you have to grate and squeeze to get the goodies out of them.  If my memory serves me correctly I learned that the day my mother made my father a lemon cheesecake from scratch for his birthday one year.  Prior to that she had only ever made cheesecake out of a packet.  After that we never had packet cheesecake again.  With most things the difference between homemade and packet is palpable; with  lemon, the difference is nothing short of profound.

Lemon Curd | Carrie Brown

I love lemon anything.  LOVE.  I’ll be using this Lemon Curd as a base for many other recipes down the road, so if you like lemon stuff, I highly recommend that you get this recipe down pat.  We’ll be using it a lot – and not just as a brilliant topping for Blueberry Cheesecake Scones (recipe up next!) – although it IS brilliant for that.

Love lemon?  This Lemon Curd will make your taste buds sing.

Pucker up, Buttercup!

Get your hands on this amazing recipe today:  Lemon Curd








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  • Brooke - I love lemon things too! I can’t believe how simple this is, I will definitely be trying very soon. Thank you.ReplyCancel

  • Sigi - I adore lemony things too, and this recipe looks great … but egg custards still frighten the frack out of me. (I speak from bitter experience. So many sad and bitter experiences.) :(ReplyCancel

  • Lorna Broad - oh my god…I’ve died and gone to heaven LEMON CURDDDDDDDDDDReplyCancel

    • carrie - Who knew Lemon Curd would be such an instant hit??!!! Sigi – please try this recipe – just don’t stop stirring. Brooke and Lorna can let you know how easy it is!! :-DReplyCancel

  • danielle - super excited to try! i am a lemon lover too! Thank you Carrie!ReplyCancel

  • Matilda - I have a friend who has a lemon tree, so I’ll be making this.
    Sounds super easy to make.
    I’m looking forward to it.

    btw, I had to create a separate folder for all my sane/paleo recipes, so you could say I’m making a carrie cook book, cause 99% of the recipes in there are yoursReplyCancel

    • carrie - Matilda – I want a friend with a lemon tree!!!! LOVE, LOVE, LOVE your recipe binder :-DReplyCancel

  • Sylvia - Carrie, you ROCK!!! I’ve just made this recipe and OMG, it is FANTASTIC!!
    I decided to try it with some Cottage Cheese which I creamed in a food processor until really smooth and then I mixed in a couple of tablespoons of the Lemon Curd. End result……YUMMMM!!! Thank you so much.ReplyCancel

  • NM - If you custard does curdle or split because of accidental overheating, just pour it into a jug and churn mercilessly with a stick-blender. Add another yolk if necessary. Then return to gentle heat and resume, saved!ReplyCancel

    • carrie - Thanks, Nick! It really is just a lot easier and less stressful to not overheat it in the first place, but it’s always good to know that all is not lost if it does go sideways.ReplyCancel

  • Colleen - Sounds great Carrie, how long can it be stored?ReplyCancel

    • carrie - Hi Colleen – I have had a glass container of this in the ‘fridge for 2 weeks and it is perfectly fine. The eggs are cooked, and xylitol inhibits bacterial growth. I would iamgine it will keep just fine for a month, although I have not had any last that long yet! Hope that helps!ReplyCancel

  • danielle - Yummy lemon scrambled eggs! Lol! I’m the one in the group that over heated. I cook with gas and have never done this custard style before. My medium is way too hot! LOVE LOVE the recipe. Thank you again!!! Looking forward to making the lemon yogurt tomorrow!ReplyCancel

  • Ann - Wow! I am typically a chocolate girl, but this recipe has won me over entirely! I am wondering how you had it in your fridge for 2 weeks because I want to eat half of it now… You’re idea of mixing it with the yogurt is awesome because it saves me from eating all of it at once :) Thank you!ReplyCancel

    • carrie - Ann – I had it for two weeks because I quadrupled the recipe ;-) This made me love lemon even more than I did!ReplyCancel

  • Julie - How safe are eggs to eat this way? I’m pregnant so have to be careful to eat them fully cooked, but this looks awesome.

    • carrie - Julie – the eggs are cooked – you’re good! Huge congrats on the wee one :-)ReplyCancel

  • Mandy - Hi, I haven just made this and all went well until the last1min and it split. As I was pouring it into the jar. However not all lost, I used a stick blender and whizzed ir through. Nice glossy thick curd. Yum, the yogurt is in the fridge waiting for it. Thank you for the recipe. Me
    Ind regards mandyReplyCancel

  • Elia - First – I was inspired to buy a kitchen scale because of this recipe. Second – this was great! It’s sweet, tangy, and creamy… All the things I like without all the death and chemicals. Thank you so much! Third – I’m thinking of playing around with this recipe some more to make other types of custard. Do you have suggestions for making this a chocolate custard?ReplyCancel

  • Sandy - Can you freeze this?ReplyCancel

  • Shawna - So….I cheated a bit. For some reason, I remembered hearing about blender hollandaise years ago and thought it was worth a shot on this recipe. My blender would be comparable to a Vitamix, so I was careful of speed. I whirled everything but the oil for 20-30 sec @ 40% power, then drizzled in the oil at the same speed. Set up perfectly and no straining required! Solves the overheating issue as long as you are careful. I address the chance that the eggs are not cooked by lacto-fermenting overnight with whey from yogurt.
    Thanks for the recipe, it tastes amazing. So glad I found this site to enjoy SANE eating, even to indulge while staying SANE! ;-)ReplyCancel

  • Lemon Sauce » Carrie Brown | Life in the SANE lane - […] can whip this luscious Lemon Sauce up in a New York minute – as long as you have some SANE Lemon Curd stashed in your ‘fridge.  It’s worth keeping some of that lemon curd goodness on hand […]ReplyCancel

  • Lemon Mascarpone Tarts » Carrie Brown | Life in the SANE lane - […] going on, I couldn’t think of anything better to fill it with than some fantastically lemony SANE Lemon Curd.  As a pretty piped topping I was going to go with simple whipped cream, but I determined that I […]ReplyCancel

  • Claire - Oh my god, this stuff is dangerous, it should carry a health warning. I’ve had to put it away quickly to stop me from eating the whole lot – on it’s own. I’m making the mascarpone tarts with this tomorrow, bet they’re going to be amazing too!! You have one very happy reader/podcast listener here :-)ReplyCancel

  • Kathy - Love this recipes. When I made it the first time, I purchased a large bag of lemons at Costco. I squeezed the all and zested half of them and put them in ice cube trays and frozen it. I already had a mess going so why not finish what I started. What I love most is batch number two took no time at all. All those cubes with zest in them are now just waiting for me. Thanks again Carrie for yummy recipes!ReplyCancel

  • Ding - Try boiling in a double boiler or a basin over boiling water to stop curdling.ReplyCancel

  • Lemon Yogurt Supreme » Carrie Brown | Life in the SANE Lane - […] thrilled to release the second supreme yogurt: Lemon.  Because I do love lemon.  Plus I made this SANE Lemon Curd, and almost immediately my brain exploded with a million uses for it.  This is one of them.  I […]ReplyCancel

  • Tonnia Williams - I just made this curd following your recipe in eat Smarter! Holidays. It is awesome. That being said though, I know you stated in your Q & A section why you don’t add the nutritional values to your recipes due to time versus more recipes but diabetics have to count their carbs. My daughter has type 1 diabetes and has to count every carb that passes her lips in order to calculate how many units of insulin she needs to take. I would love to give her your recipe books but as a busy college student she does not have time to enter recipes into a program to figure carb counts. She is working hard just to eat keto as well improve her cooking skills. I am just sending this as a “wish list” for future recipes since I love so many of your recipes with my reasoning behind my request.ReplyCancel

    • Kelly - Tonnia, I went to sparkpeople.com and added the recipe to their recipe database. When you do that you get the breakdown on nutritional information.

      Hope that helps.ReplyCancel

  • Kelly - Loved the lemon curd and lemon supreme yogurt recipes! I wanted to make it again this weekend for my work week but was unable to get any organic lemons this week. Here’s my question: Can I use this recipe and use oranges instead or is it strictly for lemons?ReplyCancel

Hello!  I am writing this on a Saturday.  It will be posted on a Sunday.  What day of the week is it now that you are reading it?  I have no clue.  And more to the point, it doesn’t matter in the slightest.  Food is not day-specific.  We love that.  Another thing we love is a Mushroom Tuna Melt.

Tuna Melt is one of those strange American things that I never really understood until I had been stateside for a while.  We don’t have Tuna Melts in England.  Well maybe we do now (anyone??), but we certainly didn’t when I was living there.  Thinking about it, we’re really not huge tuna (pronounced “chew-na”) eaters in England; we’re way more into salmon.  Americans, on the other hand, just loooooooove their tuna (pronounced “too-na”).  They get all excited about the difference between the albacore and the chunk light; we Brits didn’t even know there was such a thing as albacore.  Alba what??  I remember the first time I saw the dizzying array of canned tuna choices in a US grocery store.  Heavens to Betsy!  I just want a can of tuna, people.

Another thing that was a mystery to me when I arrived on this side of the pond was Portobello mushrooms.  I don’t remember ever having heard of them in England.  Portobello is the name of the world’s largest antiques market, and it’s in London.  That’s all I know.  Once I got to the good ol’ USA, however, I started seeing the word “Portobello”  on menus and hearing people talk about it; to be honest I could never quite figure out what they were on about.  Then one day I saw some ginormous Portobello mushrooms at the grocery store, and I knew I had to introduce myself.

I decided, in a random moment of “Let’s do something different!”, to marry a Portobello mushroom with a tuna melt, which after some cruising around the internet I discovered is essentially a tuna salad with melted cheese sandwich.  Or something very close to that.

Mushroom Tuna Melt | www.carriebrown.com

I grilled (broiled) a huge old Portobello mushroom, melted some cheese on it, and then, when it came bubbling and sizzling out of the oven, heaped tuna salad on top.  It was fun, fast and fabulous.  It was also delicious.  I’ll be doing it again.

Jonathan will love this one: fish, Greek yogurt and tons of veggies – and really more assembly than cooking.  Hurrah!  He does love meals that don’t require more than assembly.  That’s JB’s perfect kinda dish.  Another thing that would make The Bailornator happy is that you can make a large batch of the tuna salad in advance and then just grill (broil) up your Portobello and cheese in 5 minutes when you get home for a super-fast, super-sane supper.  I took the rest of the tuna salad as lunch the next day, along with a Romaine lettuce.  Lunch splendidness right there waiting in the ‘fridge as I headed out the door in the morning.  Love that.

I love how all the textures work in this Mushroom Tuna Melt – creamy dressing, silky melted cheese and crisp, crunchy veggies; all topping a sturdy, substantial super-‘shroom.  I ate mine out on the terrace in the dwindling Spring sunshine.  It was quite lovely.

I have now completely embraced both Tuna Salad and Portobello mushrooms.  Twelve years late, but I got there eventually.

Please don’t wait that long before you try this Mushroom Tuna Melt!


Get your super-‘shroom on right here: Mushroom Tuna Melt

Mushroom Tuna Melt | www.carriebrown.com






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  • Susie - Sounds delish Carrie!!!
    Two questions; where did you find coconut oil spray and did you use a 12 ounce can of tuna?

    • carrie - Hi Susie! Coconut Oil is readily available in US grocery stores. Since Trader Joe’s have recently introduced their own brand, I am now using that. I used a small can of tuna, but you could certainly double it if you wanted to up the protein. Hope that helps!ReplyCancel

  • Susan - Made today for lunch. We don’t eat much cheese, but being a holiday we splurged. Didn’t have guar gum so didn’t use as we make tuna salad frequently with yogurt for lunch…usually over a big bunch of greens.

    Loved the mushroom/cheese turna melt! Thank you.

    • carrie - WOW, Susan – that was fast!!! I added guar gum as the yogurt tends to run with the warmth from the cooked mushroom, which wouldn’t happen with your usual greens, but if you found it went ok without then YAY! So glad you loved it!! :-)ReplyCancel

  • Susan - Carrie – I had everything already so it was easy peasy! Keep them coming.ReplyCancel

  • Sahara - We also tried this tonight (because it was fresh in my mind and I forgot to prep/marinate the chicken that was planned). So grateful for a quick and easy option. I also did not use the guar gum – because I didn’t have any and it worked just fine without it.
    DH loved it – didn’t even notice the lack of mayo; DD – liked it but found it a bit too tangy; I thought it was just right. I never thought I’d be okay w/o the mayo, but the vinegar and lemon juice added just the right amount of zing for me. Thanks!ReplyCancel

    • carrie - Sahara – different yogurts may work slightly different, so glad it worked out without the gum for you! So happy too, that you, DH, and DD all enjoyed it :-)ReplyCancel

  • Philippa - Well that sorts lunch for tomorrow.

    And to update you on England, we do have tuna melt (but it probably started in Starbucks), we now have Portobello mushrooms (at least M&S does) and canned tuna is beginning to get a bit more exotic – but I haven’t noticed albacore.ReplyCancel

  • Mushroom Pizza Bites » Carrie Brown | Living a SANE Life - […] fest.  It wasn’t intentional when I started out, but after I had so much fun with the Mushroom Tuna Melt, every time I saw a mushroom I wanted to stuff it with something. Those Portobellos with Tuna […]ReplyCancel

  • Louise - I love to get recipiesReplyCancel

  • Wren - Very good! Just a little too salty for my taste so next time I’ll make it without the salt and only 2 oz of cheese. Once I put all the ingredients in MyFitnessPal, it turned out quite high in fat with 3 oz of cheese. My tuna was from Wild Planet and it had some sea salt in it already so that was probably the reason for the extra saltiness. Other than that it’s definitely one to save and make again and again.ReplyCancel

    • carrie - Wren – glad you loved it. We are not afraid of healthy fats. “Eat as much cheese as you need to stay happy” – J. Bailor :-)ReplyCancel

  • Janet - Tuna was too sour. I will leave out the vinegar next time. Otherwise it was good.ReplyCancel

Pancakes, pancakes, pancakes.

I think pancakes must be the most requested thing on my SANE recipe to-do list.  I experimented with pancakes over the holidays in December, but didn’t get anywhere close to successful.  I blame being British.  In England, pancakes are only eaten once a year – funnily enough on Pancake Day – and they are what an American would call a crêpe.  We don’t do the thick, spongy pancakes that are a rite of passage for any good American’s weekend brunch plate.  The closet thing we have to those would be Scotch pancakes, and no one makes those.  And on the rare occurrence that someone does make Scotch pancakes, they eat them with butter and jam spread on them, just like toast.  They are not smothered in melting butter and syrup.  Neither are they eaten for breakfast with bacon, eggs, and hash browns.  They’re eaten at tea time.

Anyway, my point was, I grew up eating crêpes once a year.  Until I took my first trip to Canada – many moons ago – I had never eaten an American pancake.  And let me tell you, when I did, I thought it was extremely peculiar.  I was sitting in the revolving restaurant on the top of the Calgary Tower.  That’s how memorable this whole pancake affair was.  I mean, who remembers exactly where they were when they ate their first pancake?  I do – because it was such an extraordinary experience.  They brought me a plate with pancakes, eggs, bacon, sausage and hash browns on it.  Plus a dish of butter and a jug of golden maple syrup.  I was clueless as to what I was supposed to do, and I was aghast that there were pancakes on the same plate as my bacon and eggs.  What were they thinking??  So I snuck a peek over at the next table and watched what they did.  I stared in horror as they poured lashings of sweet maple syrup over their pancakes and bacon.  What in the world???

I admit, I never really got over that first strange pancake experience.  There are a lot of new things I have become acquainted with since I moved stateside, and many of them I embrace wholeheartedly.  American pancakes are not one of them.  And while I am neither an American pancake lover nor an American pancake-making expert, I totally respect that they are a beloved breakfast staple in a lot of households.  So here you are: SANE Vanilla Blueberry Pancakes.  Hurrah! Vanilla Blueberry Pancakes | Carrie Brown

They are more fragile and less flexible than pancakes made from regular flour, but those fabulous blueberries – bursting with juices – keep them moist and delicious.  I am going to play with another idea to make them less fragile and more flexible, but I thought these would tide you over in the meantime.  Given that I am really not a fan of regular American pancakes, I was surprised – and a little bit giddy – that I really enjoyed eating these.

“But what about the syrup??!” I hear you cry.  That, dear readers, is a particularly good question.  I am still brainstorming that predicament.  This time I simply poured a little Torani’s Sugar-free Vanilla Syrup over the top.  It doesn’t have the deep, amber color, or the thick, glossiness of maple syrup, but it adds moistness and flavor that finished these babies off rather nicely.  You could also just slide some butter over the top and call it good.  Or eat them naked.  Just don’t use the maple!  Or honey.  Or agave. Vanilla Blueberry Pancakes | Carrie Brown

Now I must warn you – these SANE pancakes are super filling.  If you’re used to being able to eat an entire stack of regular pancakes, you might find yourself running out of steam at two, especially if you add some scrambled eggs and the odd piece of bacon to your plate.  I, for one, would not want to miss out on that piece of bacon.

And just a couple of cooking notes before you race off to fire up your griddle – the flip side of these SANE pancakes cooks much quicker than the first side, so don’t flip them and walk away thinking you have time.  Side two goes real fast.  As you can see, mine were a little on the dark side.  Just sayin’.

Happy Pancake Weekend, everyone!

Vanilla Blueberry Pancakes
Author: Carrie Brown | www.carriebrown.com
Prep time:
Cook time:
Total time:
Serves: Makes 7
  • 2 TBSP chia seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup unsweetened coconut
  • 1/4 cup almond flour
  • 2 oz. / 55g vanilla whey powder
  • 3 TBSP xylitol
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1/2 cup / 4 fl oz. egg white OR 1 whole egg
  • 1 tsp vanilla extract
  • ½ cup / 4 fl oz. Full Fat Greek yogurt
  • 4 oz / 110g fresh blueberries (or frozen, thawed and drained)
  • Torani’s Sugar-free Vanilla Syrup (if you like syrup on your pancakes)
  1. Spray griddle with coconut oil and heat.
  2. Grind chia seeds, sunflower seeds and coconut in coffee grinder or high-speed blender until they are very fine (careful you don’t end up with sunflower butter!!)
  3. In a bowl put seed mix, almond flour, whey, xylitol, salt and baking powder and mix well.
  4. Add egg white (OR whole egg), vanilla extract, and yogurt and stir just until evenly mixed. Do not over mix.
  5. Using a ¼ cup as a measure, pour batter onto hot griddle.
  6. Sprinkle batter with fresh blueberries.
  7. After a minute, lift edge of pancake with a spatula to check color. When golden, flip the pancake to cook the other side.
  8. The flip side cooks faster than the first side.

Vanilla Blueberry Pancakes | Carrie Brown





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  • Julie Rider - Carrie,
    These look great but once again I cannot have whey…do you think I can substitute 1 for 1 with egg white protein?ReplyCancel

    • carrie - Julie – I worry that egg white powder will make these incredibly dry. Can you use casein powder?ReplyCancel

  • Sigi - LOL – I’m with you, Carrie. The whole idea of maple syrup and fluffy pancakes with savoury foods like bacon and eggs just Freaks. Me. Out. (Actually, I suspect that many, many other potential dining experiences in America may well freak me out too, but I really must visit some day to find out…)ReplyCancel

    • carrie - Yes, Sigi! Come visit!! I love it here – despite some strange foodie stuff going on :-)ReplyCancel

  • Rita - I’d love to make these for my kids, but they will not eat coconut. Any suggestions for a substitution?ReplyCancel

    • carrie - Hi Rita – you cannot taste the coconut at all. It is there for the health benefits only, not the flavor. You can sub out with more sunflower seeds but they won’t quite as SANE. Hope that helps!ReplyCancel

  • Keri - Carrie,
    (This is Keri from Downsizers) I have a simple coconut pancake recipe that my family enjoys.
    ¾ cup coconut flour
    12 eggs
    1 can (not carton) coconut milk (can’t be light or the pancakes are too runny)
    6 drops vanilla flavored stevia, optional
    1 tsp. baking soda
    Mix together, and cook like normal pancakes. They don’t flip as easily, so make them smaller.
    We serve them with roasted apples and bacon. (That’s a Dutch thing from my husband’s side of the family).ReplyCancel

  • Simone - Hi Carrie,
    I’m from the UK and have only recently discovered you and Jonathan. Loving the podcasts and have just got the SSOS book. Anyway my question is does it really have to be full-fat Greek yoghurt as I usually buy the fat-free? Also can I replace the chia seeds with flaxseed? ThanksReplyCancel

    • carrie - Hi Simone! Welcome! Thanks for the podcast love :-) Fat-free Greek yogurt is very unstable when heated, and also you need some fat in the pancakes to stop them being dry, hence using full-fat yogurt. I have not tried it with flax instead so cannot guarantee that it will work. Flax does not absorb and hold onto liquid like chia so I would be wary of the consistency, cookability and also finished product. If I ever get a minute I will try flax out!ReplyCancel

  • alison - made pancakes today didn’t have vanilla whey but used strawberry and no blueberries used frozen fruits of the forest.Great success my son loved them thanks Carrie for another great recipe.going to try tuna melt next yum!!ReplyCancel

    • carrie - Nice subs, Alison! So glad they were a success and makes me super happy when kids love my recipes. Train them to enjoy the good stuff when they’re young and they will thank you forever!!!ReplyCancel

  • Julie - We love pancakes made with 1/4 cup ground flaxseed, 1tbsp ground almonds/almond meal, 1/2tsp baking powder and 2eggs. Mix well, pour into melted coconut oil in three dollops, add ~6 blueberries in each and cook until done. Top with greek yogurt and add bacon & veg to make truly SANE (or eat alone – very filling – for a slightly less SANE but not totally inSANE) start to the day.ReplyCancel

  • Rita - Carrie, I made these this morning and they were terrific. You were right, no one knew there was coconut in them! Also for those asking about using non-fat greek yogurt, I only had non-fat greek yogurt on hand, so used a whole egg instead of just an egg white and added a dash of heavy cream to add back the missing fat from the yogurt. They turned out amazing!ReplyCancel

  • Jared - Not trying to be cheeky, I’m genuinely curious… why 4 Tbsp and not 1/4c?

    Is it simply an un-done conversion, or is it better to do 4 separate measurements of an item?

    Love these recipes, Carrie! Keep ’em coming.ReplyCancel

    • carrie - Jared – it’s an un-done conversion. When I create recipes I start off with smaller amounts of some things and add as needed as the recipe progresses. Here I added 1+1+1+1 from my worksheet and wrote 4 tbsp instead of 1/4 cup :-) Bad Carrie!ReplyCancel

  • Jared - Thanks, Carrie! That totally makes sense.

    On a side note, my kiddos are munching these down as we speak. They love them! Lots of smiles and audible “yums”. :-)ReplyCancel

  • Kerry - The lemon curd would be nice on these. :oDReplyCancel

  • Jamie - Ok so I just tried this as my first experiment with making SANE recipes and I must say they were excellent! Very glad that I made two batches of the dry mix now!

    My other half is really fussy when it comes to food but they were gobbled down before I could blink!

    Thanks for the great recipe!ReplyCancel

    • carrie - Welcome to SANEity, Jamie! Congrats on your first SANE recipe success! :-)ReplyCancel

  • Luann - Carrie, Thanks for doing all the work and sharing with us! I’m so tired of my own boring meals and missing a lot of my old favorites. With your SANE ingredients, I can have the kinds of foods I thought I’d never be able to eat again. Keep them coming…..PLEASE! With gratitude, LuannReplyCancel

    • carrie - Hi Luann – I am so happy these recipes are helping you to stay SANE!!! You can do it!!ReplyCancel

  • Sandy - This is way hard for me to eat this way because I am very allergic to nuts. Any ideas for me? I also am allergic to chicken eggs, can eat duck eggs, but limit the quantity. Is really possible for me to eat the SANE way?ReplyCancel

  • Lemon Sauce » Carrie Brown | Living a SANE Life - […] unwhipped heavy (double) cream.  It would even make a wonderful alternative to syrup on your SANE Vanilla Blueberry Pancakes.  Try it over a bowl of fresh, ripe, sliced peaches.  Mmmm, mmm, mmm, mmm, mmm.  When I {ever} […]ReplyCancel

  • Protein Pancakes | Sparked Living - […] – 1/3 cup coconut flour – 1 egg – 2 heaping tablespoons natural cocoa Not a chocolate fan?  Try this recipe for vanilla blueberry […]ReplyCancel

  • Marygrace - Hello Carrie!

    So excited to be eating SANEly for 2 weeks. Bought the book and enjoying many recipes. I ate RAW for 2 1/2 years about 8 years ago, and felt fantastic, however, I missed eating meat and warm foods. This lifestyle fits the bill for me and I am so excited I am telling everyone I know about it.

    I’m writing because I am frustrated while making your pancake recipes. What is the secret to get these great tasting cakes to flip without falling apart. The flavor is awesome, however, they are mush piles instead of lovely round pancakes.

    Any help would be greatly appreciated!


    • carrie - Hi Marygrace – without more info it’s hard to diagnose. You are the first person who has mentioned that they don’t get nice round pancakes. I wish I could help but not sure what the problem is without more info on what you’re using and what you’re doing.ReplyCancel

  • Mika - i was wondering why these pancakes were on the saltier side (they seriously tasted like kettle corn popcorn with the sweetness and saltiness)—turns out I accidentally used BAKING SODA instead of baking powder (booo me). Lesson learned.ReplyCancel

    • carrie - Ooops, Mika! But kettle corn popcorn isn’t so bad a taste is it?!ReplyCancel

  • Megan - I know why mine were a hot mess. I didn’t have blueberries so I thawed some frozen strawberries. Instead of adding them on top, I thought it would be easier to mix them in the batter, juice and all. When I went to flip, it was disastrous. I managed as best I could and asked my boys to try them anyway. They loved them! Thanks for this recipe and next time, I’ll follow your directions!!ReplyCancel

    • carrie - LOL, Megan. The most important thing is that your boys loved them! :-)ReplyCancel

  • Sofie - Hi Carrie! I’ve tried alot of your recipies with great results but I didn’t enjoy these :( They were way too sweet for me and my husband! Also, I had a super hard time to flip them! the consistensy of the batter in the pan was like really frail rubber, and I couldn’t flip them until they had been in the pan for about 3 mins and then they were all black, even though I had the stove set on very low! So they tasted like burnt sugar. :( I wont be doing them again, Ill just stick to your other recepies.ReplyCancel

    • carrie - Hi Sofie – I am sorry this didn’t work out for you. I am not sure what went wrong as there were trialed multiple times before I published by me and others with great success :-(ReplyCancel

  • Donna - Would it be possible for you to include the nutrition on your recipes? I am T1 diabetic and need to count those carbs. Made these pancakes this morning for the first time and found them quite good. They sure brown up compared to regular pancakes.ReplyCancel

  • Judy - Hi Carrie, I have a suggestion for a wonderful syrup. I took your pecan pie recipe from the Eat Smarter! Holidays, made the syrup for the filling down to just before the eggs, added a little maple flavoring and Hey Presto! Delicious sweet maple syrup! The butter kept separating out at first, but a few seconds with my frother and the glycerin went to work and kept it incorporated. I ended up using it for all kinds of things.ReplyCancel