Denounce with righteous indignation and dislike men who are beguiled and demoralized by the charms pleasure moment so blinded desire that they cannot foresee the pain and trouble.
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Denounce with righteous indignation and dislike men who are beguiled and demoralized by the charms pleasure moment so blinded desire that they cannot foresee the pain and trouble.
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Ingredients:
1 bell pepper
1 white onion
4 cloves of minced garlic
2 tbs olive oil
1 lb Italian sausage
1 tsp parsley
fresh cracked black pepper
pinch of sea salt
punch of red pepper flakes
1 jar of tomato sauce
1 box lasagna noodles (taste republic makes the best gluten free ones imo!)
1 large tub of ricotta
1 ball of mozzarella
1/2 a bunch of minced parsley
1/2 a tub of Parmesa
Instructions
1. Chop your onion and bell pepper
2. In a large enameled cast iron pot add you olive oil and brown your Italian sausage
3. Add your bell peppers, garlic, onion, sea salt, pepper, red pepper flakes, and parsley. Let simmer for a few min to soften the vegetables
4. Add your tomato sauce and let it cook down and thicken for about 10 min on low.
5. Mix together the minced parsley, mozzarella, and ricotta to create the cheese mixture.
6. Lay down a thin layer of the sauce mixture in your lasagna pan so the noodles don’t burn, do a layer of noodles, a layer of cheese, a layer of sauce and repeat to the top layer of noodles. On top of the last noodle layer do a thick layer of ricotta, the cover in parmesan cheese. Freeze, chill in the fridge, or bake at 400 for 30-40 min.
For the Chicken
2 chicken breasts
1 can of chickpeas
2 tbs olive oil
1 tbs mustard powder
2 tsp paprika
Generous pinch of sea salt
2 tsp dill
For the Dressing:
2 tbs olive oil
Juice of 1 lemon
2 minced or grated cloves of garlic (grating it will give it a more intense garlic flavor than mincing)
Pinch of red pepper flakes
Pinch of sea salt
2 tbs rice vinegar
1 tsp minced dill
For the Salad:
1 container of chopped cherry tomatoes
1/2 a package of feta crumbled
1 minced shallot
1 head of iceberg lettuce
1 cup of chopped kale
1 container of chopped cherry tomatoes
1 small can of diced olives
Instructions
1. Drain and rinse your chickpeas and lay them out on a baking sheet with your chicken breasts. Coat in the olive oil and rub it around so it’s evenly coated. This helps the seasoning stick. Sprinkle the chickpeas and chicken with the mustard powder, paprika, sea salt, and dill. Rub it in until everything’s fully coated in seasoning and bake at 400 for 25 minutes.
2. In a small container mix together the olive oil, lemon juice, garlic, dill, red pepper flakes, sea salt, and vinegar. Shake thoroughly.
3. Chop up the kale and iceberg lettuce. Add it to a large salad bowl with the shallot and drizzle with dressing. Massage the dressing in and then add the cherry tomatoes, olives, feta, and roasted chickpeas. Chop the chicken and add it
4. Toss everything together and enjoy! It’s good for about 3 days in the fridge and makes four large servings.
Ingredients:
Instructions:
I’m a powdered sugar hater. It’s just sugar and cornstarch and in my opinion there’s really no need for cornstarch in frosting bc the butter and chocolate make it thick enough.
Ingredients:
1/2lb softened kerrygold butter
1/2 a cup sifted cocoa powder
1/2 a cup light corn syrup
1 tbs vanilla
1/2 tsp sea salt 1 tsp If you’re using unsalted butter
1 cup of melted and cooled semisweet chocolate chips
Instructions
1. Mix together everything but the melted chocolate in a stand mixer on high for 3 min scraping down the sides so everything is incorporated
2. Add your melted chocolate slowly scraping down the sides till it’s fully combines, whip for about 5 min total it should get lighter in color and fluffy
3. If you refrigerate it just remix it for a min before frosting
Ingredients:
4 onions
1 stick of butter
1/2 tsp sea salt
1 chuck roast
salt and pepper to season
1 qt beef stock
1 tsp sea salt
3 cloves of garlic
1 spring of rosemary
1 sprig of thyme
4 baguettes or rolls my favorite gluten free ones are against the grain
garlic aoili
1 cup shredded Gruyère
minced parsley to garnish
Instructions
1. Slice your onion and add to a large cast iron or stainless steel pan with the butter and sea salt. Cook on low for about 3 hours till they’re carmelized
2. Remove from the pan leaving bits or onion and butter
3. Season your chuck roast with sea salt and pepper
4. Increase the heat to medium high and sear each side of the chuck roast
5. Leave the chuck roast in the pan and add the beef stock, rosemary, sea salt, thyme, and garlic
6. Bring to a simmer and cook for about 30 min till the chuck roast is medium done
7. Toast your bread in the oven while the beef is cooking
8. Remove the beef from the pan leaving the soupy a jus mixture and very thinly slice it
9. Spread a thick layer of garlic aoili on the bread, the carmelized onions, sliced meat, and top with shredded Gruyère and parsley
10. Serve with a small dipping bowl of soup and enjoy!
Ingredients for the Wings:
2 cups of gluten-free flour
1 tbs paprika
1 tbs garlic powder
1 tbs chili powder
1 tbs mustard powder
2 tbs baking powder
Sea salt and fresh cracked black pepper
1 big pack of wings
Spray oil to spritz
Ingredients for the Sauce:
1/4 cup oil or melted butter
1/4 cup honey
1/4 cup hot sauce (I love cholula for this)
1 1/2 tsp mustard
2 tsp chipotle pepper adobo sauce
Pinch of sea salt
Ranch for dipping
Instructions
1. In a big bag mix together the flour, garlic powder chili powder, mustard powder, baking powder, sea salt, and pepper. Mix it up really well and throw your wings in the flour mixture
2. Shake it up till the wings are fully coated in the flour mixture
3. Tap off the excess flour and lay them out in your air fryer. You want space in between the wings so they can get crispy. I use the Drew Barrymore air fryer, I linked it in my bio. I love it! I do this in about 3 batches of wings.
4. Spritz the wings with some spray oil to help them get crispy and airfry at 400 for 10 min. While that cooks make the sauce
5. Mix together the oil, hot sauce, honey, mustard, chipotle sauce, and sea salt. Use a whisk to mix till fully emulsified.
6. Flip your wings and sprite the other side. Airfry for another 10 minutes.
7. Put your hot wings in sauce and cover them fully.
8. Serve with ranch and enjoy!
Ingredients for the Salad:
1 steak
Salt and pepper to season
Neutral oil like avocado
1 head of romaine
1 bunch of spinach
1 tbs minced cilantro
1/4 cup spicy @tabasco avocado dressing
1 can rinsed and drained sweet corn
1 handful of red onion sliced (pickled onion is also good)
1 container of cherry tomatoes
1 cubed avocado
1/4 cup of crumbled feta
Extra dressing to top
Instructions
1. Season the steak with the salt and pepper. Add the oil to a large cast iron pan with the oil. Cook on high for 5min on one side and 7 min on the other. Set it aside to rest while you prepare your vegetables.
2. Chop your romaine and spinach and add to a big salad bowl with the cilantro, corn and dressing. Toss it up and set aside.
3. Slice the red onion, chop your tomatoes, and cube your avocado.
4. Slice your steak into bite sized pieces
5. I like to serve in a plate bowl. Lay down the lettuce, top with the tomatoes, red onion, avocado, feta, and drizzle with extra dressing. (This makes enough for two servings so either split between two bowls or add everything to one if you’re making for lunch the next day)
6. Enjoy!
Ingredients for the Queso:
1 bag shredded Mexican cheese blend
1 pack of white American Kraft singles
2 cups of whole milk
3 tbs minced cilantro
2 tbs minced red onion
Ingredients for the Birria:
1 lb cubed chuck roast
1 1/2 tsp paprika
1 1/2 tsp garlic powder
2 tbs neutral oil
1 qt beef broth
2 dried guajlllo peppers
2 dried ancho chilies
3 chiles de arbol
1 small container chipotle peppers in sauce
5 cloves of garlic
1/2 a white onion roughly chopped
1 bag of tortilla chips
Instructions
1. Cube your beef and rub with garlic powder and paprika
2. Add your oil to an instant or large stockpot and heat to medium high
3. Sear your beef for about 5 min till a crust forms
4. Add your broth, peppers, chilis, garlic, and onion
5. Cook for 1 hour in the instant on high with high pressure or 3-4 hours on low in a pan
6. Remove your beef chunks from the mixture and set aside. Blend the remaining pepper and broth mixture in the pan, I like to use an immersion blender but you can use a stand blender.
7. Pour the blended liquid over the beef chunks and shred
8. Add the American cheese and cheese blend to an oven safe pan. Bring the milk to a boil and pour over the cheese. Let it sit for a min to melt the cheese and use a fork to mix until gooey. Pop it in the oven on low if it doesn’t fully melt.
9. Add your shredded birria meat, mix, too with cilantro and onion and enjoy with chips!
Ingredients for 1 full chicken or 4 chicken breasts:
1 head of garlic roughly chopped
3 tbs cilantro roughly chopped (parsley is ok if you don’t like cilantro)
Juice of 2 limes
1 tbs minced oregano
1/4 cup tamari
1 can of beer
1/4 cup olive oil
2 tbs sea salt
1 tbs paprika
2 tbs chili powder
1 quart of water
2 bay leaves
2 tbs garlic powder
Fresh cracked black pepper
Instructions
1. Literally just add everything to a bowl or bag and throw your chicken in.
2. Marinate for 3 hours, if you’re marinating for less than an hour double the salt.
3. Enjoy!
Ingredients:
1 bag of mini yellow potatoes
1 head of garlic peeled
4-6 leaves of fresh basil
2 tsp fresh oregano
1/2 tsp sea salt
Lots of fresh cracked black pepper
2 tbs olive oil @graza
About half a can of beer (you can drink the rest
Instructions:
1. Cut the ends off the garlic. Quarter the potatoes and mince the basil and oregano. Add those to a bowl with the seasonings and olive oil. Mix around till the potatoes are fully coated.
2. Make a little tinfoil boat for easy cleanup or use a foil grilling pan. Add the potatoes to the pan with about 1/4 of the beer
3. Place the pan on the top shelf of the grill and cook covered for about 35-40 min, mixing the potatoes every 10. After 20 min add another 1/4 of the beer.
4. By the time they’re done the beer should have cooked off, the potatoes should be soft and cooked through fully and starting to crisp at the edges.
5. Pull them off, let cool before eating, and enjoy!
Ingredients for the Dressing:
2 tbs creamy Dijon
2 tbs honey
big pinch of red pepper flakes
1/2 tsp sea salt
3 tbs champagne vinegar
3 tbs olive oil
Instructions
1. Mix everything together till creamy! It keeps in the fridge for a pretty long time as long as you keep it sealed but it’ll be gone by the time it goes bad it’s so delicious. This recipe makes enough for about two big salads.
Enjoy!
Ingredients:
1 chopped white onion
4 cloves of minced garlic
1/2 a can of corn
1 can of white beans
1 cup chopped roasted hatch green chilis
1 lb of chicken breasts or thighs
approximately 1 1/2qt chicken broth
1 tsp cumin
1 tsp salt
1 cup chopped green Chili’s
cilantro, lime wedges, avocado, and sour cream to garnish
Instructions
1. Add the onion, garlic, chopped green chilis, chicken, broth, corn, beans, cumin and sea salt to a crock pot and cook on high for at least 6 hours
2. Stir with a wooden spoon, the chicken should fall apart but you can use the back of the spoon to press the chicken against the side of the crock pot to break it up
3. Add the remaining green chili’s and stir
4. Serve and garnish with whatever toppings you like! I like to freeze the remainder in soup cubes.
Ingredients:
4 stalks of celery
3 large carrots or 5 small ones
1 white onion
4 cloves of minced garlic
4 tbs of butter
sea salt and cracked black pepper
1/2 a cup of white wine (optional)
1 tsp chicken bouillon
some fresh thyme and oregano
1 qt of chicken broth
3 cups of water
2 cups of chopped cooked chicken
2 cups of your favorite pasta
2 tbs fresh minced parsley
a squeeze of lemon juice
Instructions
1. Mince the celery, carrot, onion, and garlic
2. In a large Dutch oven melt your butter and add your chopped vegetables
3. Season with salt and pepper and cook on medium till translucent and fragrant
4. Add your wine and cook for a few more minutes till the alcohol cooks off
5. Add your chicken bouillon, thyme, oregano, and 1qt of chicken stock6. Bring to a simmer and let cook for 15-20min till the carrots are soft
7. Add your water and chicken and bring to a boil
8. Add your pasta, you want about three cups of cooked pasta so plan accordingly (this is a pretty thick soup so add more water or broth if you want it thinner)
9. Cook till the pasta is done and finish with the lemon and parsley
10. Taste it and if it tastes bland add more salt.
1 cut of Silver Fern Farms Beef or Venison
2 tbs chili powder
1 tbs paprika
4 cloves minced garlic
Juice of 2 limes
3 tbs olive oil
1 tsp sea salt
2 multicolored bell peppers
1 white onion
Approximately 9 corn tortillas
Instructions
1. Very thinly slice your beef. Add it a big bowl with the olive oil, chili powder, paprika, garlic, lime juice, olive oil, and sea salt.
2. Massage the seasoning in. You can either keep this in the fridge as meal prep or eat straight away.
3. Thinly slice your bell peppers and white onions.
4. Add some more olive oil to a cast iron pan and heat to medium high.
5. Add you beef to the pan and cook till not longer pink, about 5-7 minutes.
6. Remove you beef leaving the seasoned oil in the pan.
7. Add your thinly sliced vegetables to the seasoned oil and cook for about 10 minutes until soft and fragrant.
8. Remove the vegetables from the pan and heat up the corn tortillas in the remaining seasoned oil, exposing all sides of the tortilla to heat to keep them from breaking.
9. Assemble your tacos with your meat, vegetables, and whatever toppings you like!
Ingredients:
2 tbs @mina harissa
2 tbs olive oil I like @getgraza
2 tbs honey
4 cloves of minced garlic
2 pieces of salmon
1 bag of frozen broccoli florets
1 pack of marinated chickpeas
2 cups cooked rice
Instructions
1. Mix together the harissa, olive oil, honey, and olive oil and cover your salmon in the marinade. Pop it in the fridge for about 2 hours.
2. Put the salmon in the aifryer with the frozen broccoli. Cover the broccoli in the extra marinade and airfare at 400 for 20 min. Toss the broccoli around a few times throughout so it cooks evenly.
3. Warm up the chickpeas and rice and serve with the salmon and broccoli when it’s done!
Ingredients for the Chicken:
2 large chicken breasts
3 tbs of your favorite garlic powder based seasoning blend
Ingredients for the Dressing:
2 limes
3 tbs olive oil
1 tbs vinegar
3 cloves minced garlic
1/2 tsp red pepper flakes
1/2 tsp paprika
1 tsp dijon mustard
1 tsp sea salt
Ingredients for the Salad:
Two ears of corn
One head of romaine lettuce
One head of Dino kale
3 thai chilis
4 green onions
One container of cherry tomatoes
One avocado
1/2 a block of feta cheese
Instructions
1. Cover your chicken breasts in your seasoning blend and let them sit for an hour or two so the seasoning soaks in.
2. Grill your corn and chicken on the grill. I like to grill the corn for about 10 minutes with the leaves on then shuck it and grill for five to give it some color. For the chicken cook on medium high for about 8 minutes each side or until it’s 165 internally.
3. For the dressing mix together the juice of the two limes, olive oil, vinegar, minced garlic, red pepper flakes, paprika, dijon mustard, sea salt. Mix together thoroughly.
4. Thinly slice your kale and chop your romaine. De-seed and slice your red chilis, chop your green onions, cut your cherry tomatoes in half, cube your avocado and add it all to a big bowl.
5. Cut the corn off of the Cobb and cube your chicken. Add that to your salad bowl with the feta cheese and dressing and toss everything together.
6. This keeps great in the fridge for a few days and makes a delicious lunch!
Ingredients for the Salad:
1 head of Dino kale
8 brussel sprouts
A drizzle of olive oil and generous pinch of sea salt
6 big strawberries (about 1 cup chopped)
1 shallot
1/2 a block of manchego cheese
1/4 cup toasted almond slivers
5 grilled chicken thighs or two chicken breasts (I love to use a rotisserie chicken for this)
Ingredients for the Dressing:
5 leaves of fresh oregano
1/4 cup balsamic dressing
1/4 cup olive oil
2 tbs maple syrup
2 tsp Dijon mustard
1 tsp sea salt
1 clove of minced garlic
Instructions
1. Thinly slice the Brussel sprouts and kale. Lay. It out on a baking sheet and drizzle with the olive oil and sprinkle with sea salt. Rub it in a bit and bake at 400 for 5-7 min. The edges should be a bit toasty and brown.
2. For the dressing mix together the olive oregano, minced garlic, balsamic dressing. olive oil, maple syrup, Dijon, and sea salt. The dressing container I used is in my amazon storefront.
3. Chop up your cooked chicken, strawberries, and thinly slice your shallots. Add the cooked brussel sprouts to a bowl with the chicken strawberries, shallots, and as much dressing as your heart desires (there should be some leftover though). Toss everything together and finish with lots of grated manchego and almond slivers.
4. Enjoy!
Ingredients for the Salad:
2 chicken breasts
2 tbs Mediterranean seasoning
2 tbs olive oil
One red bell pepper
1/2 a red onion
1 can of rinsed and drained chickpeas
2 tbs minced parsley
1 chopped cucumber
1 container cherry tomatoes
Half a block of feta cheese
Ingredients for the Dressing:
2 tbs olive oil
2 tbs balsamic vinegar
Juice of one lemon
Fresh cracked black pepper
1/2 a tsp of salty
Mediterranean seasoning blend (something with garlic and oregano)
Instructions
1. For the dressing mix the olive oil, balsamic, lemon juice, pepper, seasoning blend, and red pepper flakes in the bowl you’re going to use for the salad
2. Thinly slice the red onion and add it to the dressing. Mix it till it’s fully coated, the acid will soften the flavor of the raw onion
3. Add the chickpeas, cucumber, and parsley and mix. Let everything sit while you make your grill tray.
4. Cover the chicken and bell pepper in the remaining olive oil and seasoning and grill everything on high till the chicken is 165 and the bell pepper is blackened on all sides
5. Let the chicken and bell pepper rest 5 min before chopping
6. Chop the chicken and bell pepper and add to the salad along with the chopped cherry tomatoes and feta. Mix everything together thoroughly and enjoy! It keeps well in the fridge for about 2-3 days in a sealed container.
Ingredients for the Salad:
1 bunch of kale
A drizzle of olive oil, half a lemons juice, and a pinch of sea salt
1 radicchio
2 blood oranges,
1 large shallot or two small ones
1/2 a cup of pistachios
1 package of @laurachenel peppered goat cheese
Ingredients for the Dressing:
60ml of olive oil (I use @getgraza )
20 ml lemon juice (about 1/2 a lemons worth)
20 ml white wine vinegar
8 cloves of garlic
20 ml of honey
20 ml dijon
1 tsp sea salt
1/2 tsp red pepper flakes
Instructions
1. Despine and roughly chop your kale into bite sized pieces. Rinse and dry it and drizzle with the olive oil, lemon juice, and sea salt. Massage it vigorously until it turns dark green throughout.
2. Slice the radicchio and shallots. Peel the pith off of the orange and slice.
3. In a blender blend together the olive oil, lemon juice, garlic, honey, dijon, sea salt, and red pepper flakes.
4. In a medium hot pan toast the pistachios. They are a very fatty delicate nut so will toast quickly. Toss the regularly so they don’t burn.
5. In a large bowl combine the kale, oranges, radicchios, pistachios, shallots, dressing, and goat cheese.
6. Toss everything together and enjoy!
Ingredients for the Salad:
1 peeled and diced sweet potato
1 can of rinsed and drained chickpeas
2 tbs olive oil
2 tsp paprika
2 tsp cumin
sea salt and cracked black pepper
1 head of Dino kale
10 brussel spouts
1/4 cup pistachios
1 container of @laurachenel truffle goat cheese
1 diced avocado
Ingredients for the Dressing:
3 tbs @acidleague strawberry vinegar, it was insanely delicious you guys have to try it
3 tbs olive oil
1 tbs maple syrup
zest of half a lemon
big pinch of sea salt
Instructions
1. Lay the sweet potato and chickpeas out on a sheet pan and drizzle with olive oil and cover in the paprika, sea salt, cumin, and pepper
2. Bake at 400 for 25 min until crispy and tender tossing occasionally (you can also airfry)
3. Despine and thinly slice the kale and Brussels sprouts, add to a bowl with the diced avocado, goat cheese, and pistachios
4. In a mason jar add the vinegar, olive oil, lemon zest, sea salt, and maple syrup and shake
5. Add the roasted chickpeas and sweet potatoes to the salad with the dressing and roughly toss
6. Serve and enjoy!
Ingredients:
1lb of whatever cheap cut of steak you like, this is top sirloin
2 ears of corn
1 tbs chili powder
1 tsp natures seasoning blend or similar salty garlic seasoning blend
Juice of 1 lime
1 tbs olive or avocado oil
1 head of Dino kale
1 head of romaine lettuce
1/4 cup cilantro (about half a bunch)
1/2 a red onion
1 container of cherry tomatoes
1 can of black beans
1/2 a block of cotija cheese, about 4 oz
1 avocado
2 tbs Melinda’s green sauce or similar green hot sauce
The juice of two limes
3 tbs olive or avocado oil
1 tsp salty garlic blend seasoning like natures seasoning
Instructions
1. Cover the steak in the lime juice, olive oil, chili powder, and natures seasoning. Rub it in until it turns red and is evenly covered. You can let this marinate for up to 24 hours if you want.
2. Grill on medium high for about 6 minutes on each side till the steak is seared and medium rare to rare.
3. Grill the corn with the steak.
4. Let the corn and steak rest for 10 min.
5. Chop the romaine and thinly slice the kale and add it to a large bowl.
6. Chop the cilantro and add it to the kale and romaine mixture.
7. Thinly slice the red onion, cut the cherry tomatoes in half and rinse and drain the beans. Add that all to the bowl with the crumbled cotija cheese and the cubed avocado.
8. Cut the corn off of the Cobb and cube the steak and add to the bowl.
9. Mix together the green sauce, remaining lime juice, avocado oil, and seasoning blend to create the dressing.
10. Pour that over the salad (keep it separate and dress daily if you’re making it as meal prep).
11. Toss everything together and enjoy!
Ingredients for the Salad:
4 small golden beets
1 can of chickpeas (rinsed and drained)
2 tbs olive oil
1 tsp turmeric
1 tsp curry powder
1 tsp garlic powder
cracked black pepper and sea salt
10 brussel sprouts
1 bunch of kale or rainbow chard
a handful of slivered almonds
1 small box of cranberries
1 container of goat cheese
honey mustard dressing
Instructions
1. Dice your beets and lay them on a baking sheet with the chickpeas. Cover in olive oil and the seasonings. Bake at 400 for 30 min till the chickpeas are crispy, you can also airfry this!
2. Thinly slice your kale and brussel sprouts, drizzle with olive oil, and bake at 400 for 5 min.
3. Add your kale tray, roasted beets tray, almonds, and cranberries to a bowl. Drizzle generously with honey mustard dressing and toss with the goat cheese. Enjoy!
Ingredients for the Dressing:
3-4 cloves of smashed garlic
juice of 1 lemon
1/4 of a jar of capers (about 2 tbs)
1/4 cup olive oil
1/2 tsp sea salt and cracked black
Ingredients for the Chicken:
2 boneless skinless chicken breasts
3 tbs salty chicken seasoning blend
3 tbs high heat neutral oil (avocado or grape seed)
Ingredients for the Salad:
1 spring garlic stalk, green onion, or garlic scape
4 leaves of basil
1 container of spinach
1 head of romaine
1/2 a block grated parm or mature belford
2 tbs toasted pine nuts
1 cubed avocado
Instructions
1. Smash the garlic and mix together with the lemon juice, olive oil, capers (with juice), sea salt, and pepper
2. Generously season your chicken breasts. Add your oil to a stainless steel or cast iron pan and heat to medium high till the oil is shimmering. Add your chicken and cook without touching it for 8 min on one side and 7 on the other. Remove and let it rest.
3. Mince your garlic scape and basil and add it to a bowl with the spinach, chopped romaine, grated cheese, dressing, pine nuts, and avocado. Chop your chicken and add that as well.
4. Toss everything together and enjoy!
This cocktail (or mocktail if you felt inclined) is the perfect bubbly spring bevy. Easy to make, delicious, and healthy but you’d never know it!
Ingredients
– 1/2 shot of tequila, it’s also good with vodka or you can sub with a little bit of extra bubbly if you want it to be alcohol free
– 1 shot of fresh squeezed lime juice (about the juice of 2 limes)
– 2 shots of pink juice, I use the Beet Ginger juice from Pressed Juicery but this also works with pomegranate juice
– 1 large ice cube, here’s a link to the one’s I used
– FeverTree pink sparkling grapefruit juice
– Spicy margarita salt for the rim
– Dehydrated limes to garnish
Instructions:
These tacos are a great meal prep meal. You can make the marinade and let them sit in the fridge all week. They only get better with time. They're great cooked on a hot grill outside or in a cast iron pan. This recipe makes enough for 2-3 people.
Ingredients:
Instructions:
Ingredients:
1 white onion
2 stalks of celery
4 carrots
1 bag small yellow potatoes
8 cloves of garlic
2 lb chuck roast
1 tbs sea salt plus fresh cracked pepper
2 tbs neutral oil
1/2 a bottle of red wine
1 stick butter
1 small can tomato paste
1 qt beef broth
3 sprigs thyme
1 sprig rosemary
2 sprigs oregano
Instructions
1. Finely mince the onion and celery. Roughly chop the carrots and potatoes into bite sized pieces.
2. Season the cut of meat with the salt and pepper
3. Add the oil to a large enameled cast iron stockpot and sear both sides on high for about 5 min till a crust forms
4. Remove the meat turn the heat down to medium and add the onions and celery
5. Cook down for a few min then add the tomato paste and butter, stir and cook for a min till the butter is fully melted.
6. Add back the meat with the wine, beef broth, garlic, thyme, oregano, and rosemary, carrots, and potatoes.
7. Cover and reduce to a simmer and let cook for 3.5 hours. The meat should be falling apart to the touch. If it’s not then cook it longer.
8. Serve with garlic bread and enjoy!
Ingredients:
1 shot of mango juice
2 shots of tequila
juice of two limes
mango seltzer
tajin to rim glass
jalapeno and lime slice to garnish
Instructions
1. Add tequila, lime juice, and mango juice to a cocktail shake with some ice. Shake vigorously.
2. Rim the glass with a bit of lime juice then dip in tajin.
3. Pour half of the cocktail mixture in and finish with @drinksanzo mango seltzer (do not add before shaking because of the carbonation)
garnish with lime and jalapeno and enjoy!
Ingredients:
4 large carrots (about 2 cups of finely minced carrots)
1 large white onion (about 2 cups finely minced)
5 stalks of celery (about 2 cups finely minced)
2 heads of garlic
1 bottle of red wine, I used goat and vines Cabernet Sauvignon
1/2 a bottle of coca-cola (glass bottle coke is best)
1 quart of beef broth
1 tbs sea salt
1/2 tsp fresh cracked black pepper
3 bay leaves
1 can of tomato paste
3 sprigs of thyme
2 tsps dried parsley
8 beef short ribs
Fresh parsley to garnish
Instructions
1. Finely mince the carrots, white onion, and celery. Cut the tops off your garlic heads.
2. Add the minced vegetables to the croc pot with the garlic, red wine, Coca Cola, beef broth, sea salt, pepper, bay leaves, tomato paste, thyme, parsley, and short ribs.
3. Give everything a little mix and cook on low for at least 8 hours (it’s okay to start this in the morning and leave it all day)
4. Gently pull the ribs out, they should be falling off the bone
5. Pour the remaining mixture through a strainer and simmer down the juice for about 20 min till it’s reduced and thickened.
6. I like to serve the short ribs over mashed potatoes. Place a few short ribs on a bed of mashed potatoes and cover in the thickened sauce. Sprinkle with some fresh parsley if you want!
Ingredients for the Salad:
1 container of arugula
4 leaves of chiffonaded basil
1 large heirloom tomato chopped
1 big ball of burrata (the individually packaged ones from @distefanocheesecheese are perfect)
1/4 lb of prosciutto or salami
Ingredients for the Dressing:
4 cloves of minced garlic
1 tbs red wine vinegar
1 tbs balsamic vinegar
2 tbs olive oil @getgraza is the best!
1/2 tsp sea salt
1/2 tsp red pepper flakes
Fresh cracked black pepper
1tbs Dijon
Ingredients for the Croutons:
4 tbs butter
Pinch of red pepper flakes
4 cloves of minced garlic
Pinch of sea salt
1 tsp parsley
1 tbs olive oil
4 slices of stale gluten free bread cubed
Instructions
1. Add the minced garlic, red wine vinegar, balsamic vinegar, olive oil, sea salt, Dijon, red pepper flakes, and cracked pepper to a salad dressing container, I linked the one I used in my bio under kitchen essentials.
2. Melt the butter with the garlic, sea salt, parsley, and olive oil together. Toss the bread in the melted butter mixture, lay out on a baking sheet and bake at 400 till crispy, about 20 min.
3. Add the arugula, basil, tomato, burette, and salami or prosciutto to a bowl. Dress to your preference and toss. Add the crispy garlic croutons and enjoy!
Ingredients for the Salad:
1 can of rinsed and drained chickpeas
1 diced sweet potato
2 tbs olive oil
1 tbs garlic powder
1 1/2 tsp paprika
2 tsp cumin
1 tsp red pepper flakes
1 bunch of kale
10 brussels sprouts
1 bunch of chopped chives
1/3 cup dried cranberries
1/4 cup sunflower seeds
1 container of pepper goat cheese, the one from @laurachenel is the best!
Ingredients for the Dressing:
4 cloves of minced garlic
2 oz of rice wine vinegar
2 oz of olive oil
1 tbs dijon mustard
Juice of 1 lemon
1 tsp sea salt
Fresh cracked black pepper
1 tbs minced dill
Instructions
1. Lay sweet potato and chickpeas on a baking sheet and drizzle with olive oil. Mix together the garlic powder, paprika, cumin, and red pepper flakes. Cover the chickpeas and sweet potato in the seasoning blend and bake at 400 for 30-40 min till toasty and brown. Mix them around about halfway through so they toast evenly.
2. Very thinly slice the kale and brussel sprouts and add to a bowl with the chives, cranberries, sunflower seeds, cranberries, and goat cheese.
3. In a dressing container (the one that I used is linked in my amazon storefront in my bio!) mix together the garlic vinegar, olive oil, mustard, lemon juice, sea salt, cracked pepper, and dill. This makes a lot of dressing so if you don’t want a dressing heavy salad you don’t have to add all of it.
4. Add the warm chickpeas and sweet potato to the salad straight out of the oven. Add as much dressing as you want and toss everything together. The heat from the potatoes should melt the goat cheese a bit and make it creamy so it distributes throughout the salad evenly.
5. Serve and enjoy!
Ingredients (makes 8 bowls):
1 bag of 15 bean blend soaked overnight
5 cloves of garlic
2 tbs olive oil
1 large white or yellow onion
1 can of crushed tomatoes
1 lb Italian sausage
1 tbs paprika
1 tbs cumin
1 tsp sea salt
8 cups of water
1 tbs chicken bouillon
2 cups of roughly chopper green cabbage
Minced green onion and parsley to garnish
Instructions
1. Soak the beans overnight to the bags instructions.
2. In a large stockpot (I use my 6qt @lecruset) add you olive oil and heat to medium high
3. Add your Italian sausage and cook for about 5 min to brown a bit and give it some color.
4. Add your onion, garlic paprika, cumin, and sea salt. Stir while simmering for a few min till the onions and sausage and fully covered in the paprika, it should turn red.
5. Add your soaked beans, tomatoes, water, and chicken bouillon.
6. Bring to a simmer, cover, and cook for 30-40 min on low, add more water if necessary.
7. Add the chopped cabbage and simmer for another 5min till the cabbage is softened.
8. Garnish with the green onion and parsley and follow for more!
Ingredients:
2 tbs dijon mustard
2 tbs honey
2 tbs olive oil
3 cloves of minced garlic
1 tsp sea salt
1/2 tsp parsley
Pinch of red pepper flakes
6 chicken thighs or 3 large skin on breasts
3 parsnips
3 shallots
4 big carrots
1/2 tsp thyme
Zest of one lemon
1 tbs olive oil
Pinch of sea salt
Instructions
1. For the marinade mix together the mustard, honey, olive oil, minced garlic, sea salt, parsley, and red pepper flakes in a bowl. Add your chicken and massage in. You can do this the night before and leave covered in the fridge or right before.
2. Chop your vegetables into bite sizes pieces and cover in the olive oil, thyme, lemon, zest, and sea salt. Rub in and bake covered for 30 min at 350.
3. Remove and add your chicken on top. Cook uncovered for 20 min at 400.
4. Remove and brush the extra marinade on top of the chicken and broil for 5-10 min till they’re crispy and brown. This is great alone or served with some grain!
Ingredients:
1/2 cup Chimichurri
1/2lb high quality butter
1.5 lbs steak
1 baguette, my favorite gf brand is @againstthegrainhc
1 stick butter
8 cloves of minced garlic
Instructions
1. In a blender or food processor, blend together the butter and Chimichurri
2. Cook your steak to your liking and thinly sliced
3. Melt the butter and garlic together in a non stock sauce pan
4. Thinly slice your baguette and pour a bit of garlic butter into a non-stick frying pan
5. Toast your baguette slices in the garlic butter on medium, flip when crispy brown.
6. Add more butter to the pan with each batch, you don’t want to drown them in butter or let it burn
7. Assemble your board and enjoy!
Ingredients:
1 lb beef chunks
1 qt beef broth
2 tbs neutral oil, I use avocado
2 tbs butter
2 tbs gf flour
5 stalks of celery
4 carrots
2 russet potatoes
1 1/2 cups red wine (I like decoy)
2 medium onions
6 cloves of minced garlic
3 bay leaves
2 tbs sea salt
1 tsp ground pepper
1 cup peas
2 tbs minced parsley
2 cups of water
Instructions
1. Roughly chop all of your vegetables similar to the video, potatoes should be about 1 inch chunks.
2. Cover your beef chunks in sea salt and pepper and massage it, let it sit for a min with the salt then blot with a paper towel. This removes some of the moisture and helps the beef form a better crust.
3. Heat your oil in a large enameled cast iron (I linked my favorite under products in my bio) until shimmering and add your beef chunks. Cook for about 8 min mixing around so they get a nice crust and some color.
4. Remove your beef chunks and add in your celery, onion, and carrot. Sautee for about 5 min till they start to soften. Add your butter, garlic, and flour. Mix everything around, the butter and flour should kind of stick to the vegetables. Traditionally you would make a rue but that doesn’t really work with gf flour.
5. Add your potatoes, red wine, beef broth, beef chunks, and water. The liquid should cover the solids.
6. Add the rest of the salt, thyme, and bay leaves.
7. Mix everything together, put the lid on the pot and bake at 350 for 1 hour. After one hour our it down to 250 and cook for another 1.5 hours.
8. Pull it out and add your peas and minced parsley. Stir it all together and enjoy! I love to make it with. GF garlic bread.
Ingredients for the Chicken:
For the chicken
3 chicken thighs
2 tbs grapeseed oil
2 tbs garlic powder
1 tbs cumin
1 tbs oregano
Pinch of sea salt
Ingredients for the Dressing:
3 cloves of minced garlic
1 tbs honey
1 tbs dijon mustard
1 1/2 tsp flakey salt
2 tbs olive oil
2 tbs rice vinegar
Juice of one lemon
Ingredients for the Salad:
2 bunches of kale
4oz goat cheese (my favorite is @laurachenel
3 peaches
Handful of strawberries
1/2 cup toasted almonds
A shallot (optional)
Instructions
1. Add the grapeseed oil to a large cast iron pan and heat to medium high (about a 7) until the oil is shimmering
2. Mix together your garlic powder, cumin, oregano, and sea salt and cover your chicken breasts in the seasoning mixture.
3. Add your chicken breasts to the pan and do not touch them for 7 minutes, this lets the crust form. You can prep the salad while they cook. Flip after 7 minutes and cook for another 5 remove from the stove and let sit after 5.
4. For the dressing finely mince your garlic and add that to a small mason jar with your honey, mustard, sea salt, olive oil, vinegar, and lemon. Shake it really hard, it should be kind of creamy looking.
5. Cut the spines off your kale and rip it into a big salad bowl. Pour about half of the dressing over the kale and massage it in for about 15 seconds. It should turn a vibrant green.
6. Chop up your strawberries and peaches (and shallot if you want) and add them to the salad along with the goat cheese and almonds. Toss everything up.
7. Chop your warm chicken and add it along with a little more dressing to the bowl and toss a little more. Be gentle too much tossing will make the kale soggy. Enjoy!
For the Gnocchi:
2 large sweet potatoes
Generous pinch of salt
3-4 cups gf flour I use @bobsredmill
2 eggs
For the Sauce:
12 tbs butter
8 cloves of minced garlic
1 tsp red pepper flakes
1 tbs minced parsley
1/4 white wine, I love the cupcake wine I feel like it’s the best price:quality and you can drink it while you cook but any cheap white will work (also not necessary if you can’t have alcohol)
1 cup shredded parmesan
Instructions
1. Add the salt to a large pot of boiling water. Quarter your sweet potatoes and boil for 15-20 min till very soft. Remove them and let them cool a little bit.
2. Peel the skin off the potatoes and cut the edges off. Using a board scraper or fork start mashing the potatoes. Once they’re fully mashed create a well and crack the eggs into the center
3. Whisk the eggs completely and mix into the potatoes, slowly start adding the flour and mixing together, knead and continue adding flour until its a dough ball. Break it into smaller dough balls and roll into long skinny logs.
4. Cut the logs into little round pieces, you can make them gnocchi shaped using a gnocchi shaper or a fork but you don’t have to if you’re lazy like me.
5. Boil them for 3 minutes until cooked. You’ll know they’re done when they float to the top
6. For the sauce in a large sauce pan melt the butter with the garlic and let simmer till fragrant. Mix in your red pepper flakes, parsley, white wine, and cheese. Add in your gnocchi and enjoy!
You can freeze the additional pasta that you don’t use as well.
Ingredients:
1 bag of broccoli florets
2 tbs olive or avocado oil
1 tsp red pepper flakes
1 tsp garlic powder
1 tsp mustard powder
1/2 cup shredded parmesean
1 tsp chili powder
2 tbs honey mustard
1 tbs olive oil
3 cloves or garlic
Juice of 1 lemon
1/2 tsp sea salt
1 head of kale
1 large cooked chicken breast
Instructions
1. Toss your broccoli florets in the olive or avocado oil with the red pepper flakes, garlic powder, mustard, and chili powder. Lay them on a baking sheet and bake at 350 for 30min they should be brown and toasty.
2. In a large salad bowl mix together the mustard, olive oil, minced garlic, lemon juice, and sea salt to create the dressing.
3. Cut the stalks off the kale and chop roughly into bite sized pieces. Massage the dressing into the kale, chop your chicken and add it to the bowl with the broccoli, and Parmesan. Toss everything together and enjoy!
Ingredients:
1 whole chicken
3 tbs olive oil or softened butter
1 tbs garlic salt
1 tbs paprika
1 tbs ground mustard powder
1 tsp red pepper flakes
1 lemon
2 stalks of celery
2 carrots
1 white onion
8 cloves of garlic
Small bunch of parsley
Instructions
1. Remove the giblets from your chicken and pat it dry. I love to save my giblets and use them to make bone broth. Pat your chicken dry and generously slather it with the olive oil or butter.
2. Place your chicken in a ceramic baking tray my favorite is linked in my bio, I literally use it everyday! Mix your seasonings together and sprinkle over the chicken rubbing it in with the fat.
3. Roughly chop your carrots, celery, and onions and add that to the tray with the chicken. Add the garlic and cover the vegetables generously with more olive oil, seasoning, and lemon juice.
4. Stuff half of the lemon inside the bird with the parsley and bake at 400 for 1:15, you can flip the bird halfway through if you want too. Every chicken is different and bigger birds take longer. This was a very large chicken so it took 1:30 for example. I use a meat thermometer to make sure it’s always cooked.
5. Let it sit for 15 min without touching it and serve with the vegetables over rice. ‘
Ingredients for the Guacamole/Salsa:
1 avocado
1/2 of one mango
2 cloves of minced garlic
2 tbs minced cilantro (optional if you don’t like it)
Pinch of sea salt
Juice of one juicy lime or 2 less juicy limes
1/4 of a red onion
1 finely minced jalapeño
Ingredients for the Tacos:
1 tbs chipotle powder
1 tsp paprika (more if you want spicier)
1 tbs garlic powder
1/3lb deveined peeled shrimp per person
Neutral oil for cooking (grape-seed or canola, neutral oils have a higher smoke point and aren’t super flavorful)
3 corn tortillas
Cotija or cream to serve with
Instructions
1. Chop the onion and cilantro. Cube the mango and avocado like in the video and add them to a small bowl with the onion, cilantro, garlic, sea salt, lime juice, and jalapeño. Mix it up and let the flavors marinate while you make the shrimp.
2. Mix together the chipotle powder, paprika, and garlic powder. Roughly chop your shrimp and coat thoroughly in the seasoning.
3. Add the neutral oil to a cast iron or non stick pan and cook your shrimp for 6-7 min. They should change from clear to light pink when they’re done. You can cut one in half to check if you’re worried.
4. Remove the shrimp leaving the seasoned oil in the pan and add your tortillas flipping them so each tortilla side is exposed to heat and seasoning.
5. Assemble your tacos with the tortilla, shrimp, guacamole, and cream and enjoy!
Ingredients:
2 peaches or nectarines
4 basil leaves
1/4 a red onion
2 heirloom tomatoes
4 cloves of minced garlic
1 tbs olive oil
1 tbs rice vinegar (balsamic would also be good)
1/2 tsp red pepper flakes
1/2 tsp sea salt
1 1/2 tsp honey Dijon mustard
1 ball of burette
8 slices of prosciutto
Garlic crostini
Instructions
1. Slice the peaches thinly and add to your salad bowl (mine is from @yearandday). Finely chiffonade your basil and sprinkle it over, set a little aside for a garnish.
2. Dice your red onion and tomatoes and add them too
3. For your dressing combine the olive oil, garlic, vinegar, red pepper flakes, sea salt, and mustard. Pour the dressing over the vegetable and toss.
4. Add your buratta and prosciutto along with the garlic crostinis, drizzle more olive oil and garnish with basil!
Ingredients:
3 red peppers
1 green pepper
8 cloves of garlic
1 white onion
3 tomatoes
Pinch of sea salt
2 tbs avocado oil
1 qt chicken broth
4oz cream cheese
5 chicken thighs or two large breasts
1 tsp paprika
1 pinch red pepper flakes
1/2 jar Heinz chili sauce
2 tbs curry paste
Instructions
1. Deseed and chop one of the bell pepper into large pieces. Skin the onion and chop into eights. Add the tomato, onion, red pepper, garlic, sea salt, and avocado oil to a cast iron baking pan (I use a stuab one it’s linked in my bio!)
2. Bake at 400 for 40 min, broil for the last minute to get a brown crust on top
3. In a large stockpot bring the cream cheese, curry paste, and chili sauce to a simmer and chicken broth to a simmer. Add your roasted vegetables and immersion blend until creamy. If you don’t have an immersion blender regular is fine.
4. In a separate pan season and sautee your chicken. Remove your chicken, shred it, and add it back to the soup.l with the rest of the chopped peppers. Add your seasoning, mix it up, and enjoy!
Ingredients:
4 chicken thighs or two breasts
1 tbs garlic powder
1 rich cracked pepper
1 pinch red pepper flakes
1 bs parsley
Olive oil to cook
2 large heirloom tomatoes
1 large avocado
2 oz goat cheese I use @laurachenel
6 basil leaves
1 tbs red wine vinegar
1 tbs olive oil
Pinch sea salt
Pinch pepper
Instructions
1. Heat the olive in a cast iron pan on medium until the oil begins to shimmer. Mix together your seasonings and generously coat your chicken. Place it into the hot oil and cover. Cook for about 6 minutes on each side without touching it so it forms a crust.
2. Let it sit while you assemble the salad.
3. Cut the avocado and tomato into bite sized pieces. A sharp knife is super important, my favorite is linked in my bio!
4. Thinly slice the basil and add that to a bowl with the tomato, and avocado. Chop the chicken and add it to the bowl with the olive oil, vinegar, salt and pepper. Toss the salad and sprinkle the goat cheese on top if desired.
5. Enjoy!
Ingredients:
1 loaf ciabata
Garlic aioli
Pesto
Sliced tomato
Sea salt and fresh cracked pepper
Half a piece of burrata
Fresh basic
BoardsHead PitCraft Smoked Turkey
Instructions
1. Slice the ciabatta in half and spread a thin layer of garlic aoili on either side. Toast in a pan or toaster oven till crispy golden brown. Aoili has lots of fat so helps it toast.
2. Then spread a layer of pesto, if you want to prevent the sandwich from getting soggy you can add a layer of provolone as a barrier between the bread and fillings.
3. Add your sliced tomato, season the tomato, then layer the basic, BoardsHead PitCraft smoked turkey, and buratta. Slice in half and wrap in tin foil to warm it up and enjoy!
Ingredients:
3 tbs balsamic vinegar
3 tbs olive oil
Pinch of sea salt
Pinch of red pepper flakes
Pinch of fresh minced rosemary
Pinch of oregano
1-3 minced garlic clove
For the salad
1 large deseeded and diced cucumber
½ cup cherry tomatoes
1 avocado, I like a little firmer for salad
1 can chickpeas
1 tbs olive oil
1 tsp cumin
1 tsp garlic powder
½ tsp paprika
Sprinkle of feta
Instructions
1. Mix together all the dressing ingredients in a mini mason jar, shake and set aside.
2. Toss your chickpeas in the olive oil, garlic powder, cumin, and paprika. Airfry at 400 for 20 min tossing once or twice throughout so they toast evenly.
3. Add your chopped cherry tomatoes, cucumber, diced avocado, dressing, toasted chickpeas, and feta into a large bowl. Toss, and enjoy!
For the Batter:
2 eggs
½ cup avocado oil
1 cup lactaid sour cream
½ tsp almond extract
1 tsp vanilla extract
1 ½ cup sugar
4 tsp baking powder
2 cups gf flour
½ tsp sea salt
2 cups washed and dried not frozen blueberries
Zest of 1 lemon
For the Topping:
½ cup softened butter
1/3 cup gf flour
1/3 cup brown sugar
⅓ cup rolled oats
Pinch of cinnamon
Pinch of nutmeg
Instructions
1. In a large bowl mix together the eggs, avocado oil, sour cream, almond extract, vanilla, sugar, and lemon zest. In a separate bowl mix together the baking powder, flour, and sea salt. Slowly add the wet mixture to the dry ingredients, stirring constantly. Gently fold in the blueberries.
2. In a separate bowl mix together the butter, flour, oats, sugar, cinnamon and salt and nutmeg until its a crumbly paste.
3. Grease muffin tins and fill ¾ the way with batter and top with the sugar crumb mixture
4. Bake at 370 for 20-30 min until fragrant and golden brown (my oven is somewhat broken so pls check regularly)
Ingredients:
Instructions
1. Mince the onion, jalapeño (remove the seeds if you want it less spicy), and garlic. Add the olive oil to a large stockpot and heat to medium.
2. Add the chopped up vegetables to the oil along with the chili powder, paprika, cumin, and sea salt.
3. Cook for about 5 min till they start to simmer and cook down.
4. Add the crushed tomatoes, beans, corn, chicken broth, and bay leaves. Let simmer while you cook the chicken breast.
5. Mix the chili powder, garlic powder, and paprika into a seasoning blend and rub into the chicken breasts.
6. Add the grapeseed oil to a cast iron or stainless steel pan and turn to medium high heat (like a 7 if your stove has numbers).
7. Add your chicken and put a grill press on top, cook for 7 minutes without touching it, then flip and cook for 5 min on the other side. If it’s a bigger chicken breast it may take longer.
8. Shred the chicken. To easily shred the chicken use a hand mixer.
9. Add the shredded chicken to the soup and remove the bay leaves. Give it a stir and serve with the chopped tortillas, minced cilantro, avocado, and lime juice.
Ingredients:
Instructions:
Ingredients:
Instructions:
Ingredients:
Instructions
1. Lay a piece of parchment paper on a large baking sheet and preheat the oven to 400
2. Cut the top and bottom off of your pumpkin. Cut it in half and scrape out the seeds and goop using a spoon, you can keep these and make homemade roasted pumpkin seeds if you want!
3. Slice your pumpkin halves into about 1 inch thick slices and lay them out on the baking sheet
4. Chop your onion into about 8 big chunks and cut the tops off of your garlic heads.
5. Lay the onion and garlic on the baking sheet with the pumpkin. You want to make sure everything has space so it roasts, if the tray is crowded it will steam and have a less rich flavor.
6. Drizzle the vegetables in the olive oil and sprinkle 1tsp turmeric, the sea salt, and red pepper flakes over everything. Place the garlic cut side down so it doesn’t burn.
7. Using your hands rub the seasonings and olive oil all over the vegetables. Add the thyme and rosemary to the tray and bake at 400 for about 40 min flipping things halfway through.
8. Add the coconut milk and broth to a pot and bring to a simmer. I used my beautiful pumpkin cast iron coquette for this recipe. I put a picture of her below but I cannot recommend it enough. It’s $229 and the quality is exceptional. Here is the link if you want to buy, I think it’s the perfect holiday pot,
9. Pull your roasted vegetables out of the oven and let them cool for about 5 min.
10. Squeeze your garlic out into the soup. Add the onions and pull the skins off the pumpkin slices and add the roasted pumpkin meat.
11. Add the curry, remaining turmeric, and ginger.
12. Using an immersion blender or regular blender blend until creamy and smooth.
13. Let the soup continue to cook at a simmer until it’s your desired thickness. Top with a bit of coconut cream and pumpkin seeds if you want and enjoy!
Ingredients:
Instructions:
Ingredients:
– 4 chicken thighs or breasts
– a few tbs of neutral oil
– 1 tbs cumin
– 1 tsp turmeric
– 1 tbs garlic powder
– 2 smaller white onions or one big one
– 2 tbs minced garlic
– 1 tbs minced ginger
– 2 tbs curry powder
– 2 tbs brown sugar
– a few drops of fish sauce
– 1 quart of chicken broth
– 1 quart of coconut milk
– 1 package of rice noodles or rice
– 1 stalk of lemongrass
– 2 cups of mushrooms (pre-chopped is fine)
– 5 chopped green onions
– Thai basil and lime juice to finish
This is not a true or traditional curry but it is a delicious and fairly easy gluten-free dairy-free dinner! It’s a soupy type of curry that I love to serve over rice or noodles. This recipe is fairly forgiving and most ingredients can be changes or substituted. It makes enough for about 4 servings. Enjoy!
Instructions:
For the Crust
For the Topping
For the Filling
These are the perfect not too sweet, just right bars with a crunchy delicious crust and creamy filling. Ingredients
Instructions:
Ingredients:
This recipe is adapted from a New York Times Salad Recipe. It’s such a great refreshing summer recipe. The flavors are super simple but sweet with a little acidic tang. I served this as a side with steak and chimichurri and garlic roasted mashed potatoes.
Instructions:
Ingredients:
– 6-8 peaches (if they’re the jumbo peaches you could use 4) you want enough that they fill the cast iron pan up about 2/3 of the way
– 1/4 c white sugar
– sprinkle of sea salt
– juice of 1 lemon
– pinch of cinnamon
For the crumble
– 1/2lb of butter (2 sticks)
– 1 cup of rolled oats
– 1/4 cup brown sugar
– 1 cup of gluten free flour (my favorite is Cup4Cup)
-1/2 tsp baking powder
– pinch of sea salt
– pinch of cinnamon
This gluten-free warm peach crumble is the perfect simple summer dessert. Served best warm with some vanilla ice cream or whipped cream!
Instructions:
Ingredients:
Dry ingredients
Wet Ingredients
These cookies are so freaking good. They’re thick and crispy on the outside gooey on the inside with a little flakey salt on top. Everyone I’ve given these to have at least 3 cookies. They are addictive and almost indistinguishable from glutinous cookies according to everyone that’s tried them. There’s a few things that are important to make this recipe work. I use a scale and measure everything by weight. When you use cup measurements you almost always get different amounts. This recipe has been through 8 rounds of testing and is specific to the 0.5 oz so a slight difference in how tightly packed your cup of flour is makes a change and they won’t turn out the same. The other is the ingredients. I’ve included the exact brands I use for each ingredient. Really good butter is important, the specific brand of flour since each gf flour blend is different, etc. These things all contribute to the perfect cookie. I hope this helps and you love it!
Instructions:
Ingredients:
½ a lb multicolored mini potatoes
1 small container cherry tomatoes (½ a cup)
2 chicken thighs or breasts
1/2 tbs oregano
1 tsp sage
½ tsp garlic powder
1 tsp cumin
1 tsp red pepper flakes
1 head of garlic
Sea salt and cracked black pepper
A few sprigs of fresh thyme
2 tbs olive oil
¼ cup fresh feta crumbles
Instructions
1. Peel the garlic and spread it in a ceramic baking dish with the cherry tomatoes. Quarter the potatoes and add them to the pan, drizzle half of the olive oil over the vegetables and toss.
2. Cover the chicken breasts in the remaining olive oil and seasoning, lay them on top of the vegetables. Tuck the fresh thyme into the vegetables and sprinkle a little more seasoning over everything so it’s all covered.
3. Roast at 400 for 30 min (my oven is a little weird so make sure to check it regularly)
Sprinkle the feta on top and enjoy!