Recipes

LASAGNA

CHOCOLATE FROSTING

HOT HONEY WINGS

SPICY STEAK & CORN SALAD

BIRRIA QUESO DIP

CHICKEN BRINE

BEER POTATOES

CREAMY HONEY MUSTARD SALAD DRESSING

STEAK FAJITA TACOS

GRILLED SALAD

STRAWBERRY BALSAMIC KALE SALAD

GRILLED BALSAMIC CHICKEN SALAD

BLOOD ORANGE KALE SALAD

GOAT CHEESE AND SWEET POTATO KALE SALAD

STEAK AND CORN SALAD

GOLDEN BEET SALAD

LOW ABV BEET COCKTAIL

POT ROAST

MANGO & TEQUILA COCKTAIL

RED WINE BRAISED SHORT RIBS

BURRATA SALAD

BRUSSEL SPROUT & SWEET POTATO SALAD

15 BEAN SOUP

SWEET POTATO GNOCCHI

BROCCOLI KALE SALAD

ROASTED CHICKEN

SHRIMP TACOS

PEACH BURRATA SALAD

AMAZING ICELANDIC SOUP

CHICKPEA FETA SALAD

SPICY CHICKEN TORTILLA SOUP

HIDDEN VEGGIE LASAGNA

CHICKEN POT PIE

CURRIED PUMPKIN SOUP

FRENCH ONION SOUP

LEMONGRASS COCONUT CURRY

PEACH CRUMBLE​

LASAGNA

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. 

MEDITERRANEAN SALAD

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.

BIRRIA TACOS

Ingredients:

  • 6 corn tortillas
  • 8 oz grated cheddar cheese 
  • 1 container of chipotle peppers in adobo sauce 
  • 2 dried Guajillo chilli peppers
  • 4 dried ancho chiles
  • 3 ancho chilies
  • 3 bay leaves
  • 6 cloves of garlic
  • 1 tbs salt 
  • 2 tbs chili powder
  • 1 tsp cumin
  • 1/2 a white onion
  • 1 pint beef broth
  • 3 tbs canola oil
  • 1 lb beef roast 
  • 1/2 a bunch of cilantro
  • 1/2 a red onion

Instructions:

  1. Put the canola oil in the instapot and set to saute.
  2. Saute each side of the beef until golden brown on the outside.
  3. Add all of the peppers, chills, bay leaves, garlic, salt, chili powder, cumin, onion, and beef broth.
  4. Set the instapot to 75 min on high. 
  5. When its done remove the peppers and onion and add to a blender and blend it until smooth.
  6. Add this back to the broth. 
  7. Remove the meat and shred wit a fork in a bowl separately with some of the broth.
  8. Add a little canola oil into a pan on low.
  9. Quickly dip a corn tortilla in the red broth and add to the pan with oil.
  10. Cover in shredded cheese and top with a little meat.
  11. Fold the taco in half and cook on each side for about 2 min on medium to crisp the shell. 
  12. Top with red onion and cilantro and dip in broth.

CHOCOLATE FROSTING

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

FRENCH DIP SANDWICH

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!

HOT HONEY WINGS

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!

SPICY STEAK & CORN SALAD

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!

BIRRIA QUESO DIP

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!

CHICKEN BRINE/MARINADE

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!

BEER POTATOES

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!

CREAMY HONEY MUSTARD SALAD DRESSING

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!

GREEN CHICKEN CHILI

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.

GRANDMA'S CALIFORNIA CHICKEN SOUP

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.

STEAK FAJITA TACOS

Ingredients:
  • 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!

HOT HONEY HARISSA SALMON

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!

GRILLED SALAD

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!

STRAWBERRY BALSAMIC KALE SALAD

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!

GRILLED BALSAMIC CHICKEN SALAD

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.

BLOOD ORANGE KALE SALAD

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!

GOAT CHEESE & SWEET POTATO KALE SALAD

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!

STEAK AND CORN SALAD

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!

GOLDEN BEET SALAD

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!

 

ZESTY PESTO SALAD

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!

LOW ABV Beet Cocktail

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:

  1. Rub a cut lime on the side of a glass and dip in the margarita salt. It’s in Vogue right now to cover the side of the glass vs. rimming it
  2. Add the tequila, lime juice, and garnish with a dehydrated lime.
  3. Pour the mixture over a large ice cube in the glass, garnish with a dehydrated lime, and enjoy!

MARINATED STEAK TACOS

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:

  • 6 cloves of garlic
  • juice of 3 limes
  • 1/4 cup of minced cilantro
  • 1/4 cup tequila
  • 1 tbs salt
  • 1/4 cup olive oil
  • 1 tbs chili powder
  • 2 tsp cumin
  • pinch of red pepper flakes
  • 1 large flank steak (about a pound)
  • 8 corn tortillas
  • 1 avocado
  • pickled red onions
  • cotija cheese
  • 3 limes to garnish
  • Melinda’s Green Sauce (My current obsession)

Instructions:

  1. For the marinade: finely mince the garlic  and add it to a large flat dish with the lime juice, cilantro, tequila, salt, olive oil, chili powder, cumin, and red pepper flakes.
  2. Using a fork poke a bunch of holes in your steak, this allows the marinade to penetrate deeper. Lay the steak in the mixture and make sure it’s completely covered by liquid. If not you can add a bit of water. Store in the fridge for at least 3 hours but you can store for up to 3 days (this recipe is great to make in meal prep).
  3. Heat either a cast iron pan or grill to high and spray with a high heat oil like avocado oil. Cook the steak till its seared on both sides, about 5 minutes on each side, more if it’s a thicker steak. Pull it off the grill and set it aside. Let the meat rest for at least ten minutes before cutting it, this helps keep it juicy. 
  4. While the meat is resting heat up your corn tortillas in a bit of oil in a pan flipping every 30 seconds or so. You want each side of each tortilla to be exposed to heat and oil. This helps them not fall apart.
  5. Chop your steak into little pieces and assemble your tacos with a tortilla, some steak, avocado, pickled red onion, cotija cheese, and a little Melinda’s.
  6. Enjoy!

POT ROAST

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!

MANGO & TEQUILA COCKTAIL

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!

RED WINE BRAISED SHORT RIBS

Disclaimer: This is not the traditionally correct way to make red wine braised short ribs. These are still delicious and taste very similar but with less dishes and active cook time. In my opinion sometimes it’s okay to modify recipes so they’re more accessible to people that don’t have the time or energy to spend making it the correct way.

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!

BURRATA SALAD

This buratta salad with basil, tomato, prosciutto, on a bed of arugula with homemade crispy garlic croutons is fantastic! You can double or triple it to make it enough for dinner with the family or make on serving all for you.

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!

BRUSSEL SPROUT & SWEET POTATO SALAD

Anyone else used to hate Brussel sprouts and now can’t get enough of them? I know I can’t! This colorful salad is full of crunchy deliciousness, a little bit spicy from the chickpeas and a little bit sweet from the cranberries and goat cheese but packs a punch with the dressing.

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!

15 BEAN SOUP

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!

HONEY MUSTARD CHICKEN

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!

STEAK & GARLIC CHIMICHURRI BUTTER BOARD

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!

HEARTY BEEF STEW

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.

COMMUNE PEACH KALE CHICKEN SALAD

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!

SWEET POTATO GNOCCHI

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.

BROCCOLI KALE SALAD

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!

ROASTED CHICKEN

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. ‘

SHRIMP TACOS

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!

PEACH BURRATA SALAD

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!

AMAZING ICELANDIC SOUP

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!

TOMATO CHICKEN SALAD

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!

BOARSHEAD PITCRAFT SMOKED TURKEY SANDWICH

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!

CHICKPEA FETA SALAD

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!

BLUEBERRY MUFFINS

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)

SPICY CHICKEN TORTILLA SOUP

Ingredients:

  • 1 large white onion
  • 2 jalepenos (more if you want to use them for toppings)
  • 6 cloves of minced garlic
  • 2 tbs olive oil
  • 1 tbs chili powder
  • 1 tsp paprika
  • 1 1/2 tsp cumin
  • 1/2 tsp sea salt
  • 2 bay leaves
  • 1 large can crushed tomatoes
  • 1 can black beans
  • 1 can corn
  • 1 qt chicken broth
  • chicken breasts
  • 1 tsp chili powder
  • 1 tbs garlic powder
  • 1/2 tsp paprika
  • 2 tbs grape-seed oil or other high heat neutral oil
  • 8 corn tortillas cut intro strips
  • 1 avocado
  • cilantro
  • lime juice

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.

HIDDEN VEGGIE LASAGNA

Ingredients:

  • 1 red bell pepper
  • 1/4 cup olive oil
  • 1 large white onion
  • 1 bulb of minced garlic
  • 4 heirloom tomatoes
  • 1 tbs Italian seasoning
  • 1 small can of tomato paste
  • 1 tsp sea salt
  • fresh cracked black pepper
  • 2 small zucchini
  • 2 small yellow squash
  • 1 container of mushrooms
  • 1 tub of ricotta
  • 16 oz mozzarella
  • 3 tbs minced parsley
  • 1sp minced thyme
  • 1 lb spicy sausage
  • 1 cup grated parmesan cheese
  • 2 containers of GF lasagna noodles

Instructions:

  1. Start by dicing the onion and bell pepper and mincing the garlic.
  2. Add the olive oil to a large pot and heat to medium, add the onion, bell pepper, garlic, sea salt, pepper, and Italian seasoning.
  3. Simmer for about 5 min till it starts to soften. Dice your tomatoes and add those along with the tomato paste. Let simmer uncovered for about 30 min stirring periodically. The tomatoes should break down and it should become a thick sauce.
  4. Dice your squash, zucchini, and mushrooms and add those to the sauce mixture. Cook for another 5-10 min till the squashes soften.
  5. In a separate pan cook your sausage per the cooking instructions.
  6. In a large bowl mix together the ricotta, mozzarella, parsley, and thyme.
  7. Assemble your lasagna by laying a very thin layer of the sauce mixture then a layer of noodles, cheese, veggie mixture, meat, noodles, repeat.
  8. Top with a thin layer of ricotta and parmesan. Make sure the cheese reaches the edges otherwise the noodles will crisp. Bake at 400 for 30 min.

CHICKEN POT PIE

Ingredients:

  • 3 1/4 cup gluten free flour
  • 1/2 lb butter
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1/2 cup water (approx)
  • 4 large carrots
  • 1 white potato
  • 4 stalks of celery
  • 1 large white onion
  • 6 cloves of minced garlic
  • 1 cup of peas
  • 2 cooked chicken breasts
  • 1 tsp sea salt
  • 1 tsp italian seasoning
  • fresh cracked black pepper
  • 1 stick of butter
  • 1/4 cup gluten-free flour
  • 2 tbs heavy cream
  • 2 cups chicken broth
  • 1 egg yolk + 1 tbs cream mixed together

Instructions:

  1. For pie crust in a large bowl mix together the flour, baking powder, and sea salt. Very thinly slice your butter and press it into the flour mixture creating thin flour covered flakes of butter. Slowly add your water continuously mixing together until a dough ball forms. Set the dough aside while you make the pie filling.
  2. Chop the potato into about 1/4 inch cubes. Dice the carrots, celery, and onion. Set everything aside in a bowl.
  3. In a large cast iron pan heat the stick of butter till melted and simmering. Slowly sprinkle in your flour whisking continuously. It may get clumpy. Continue whisking over medium heat till it begins to brown. Add your cream and continue whisking, it should be getting brown. Slowly whisk in the chicken broth and continue to whisk, it will get clumpy but trust the process it should thin out. If it doesn’t you can add a little more chicken broth. 
  4. Once the roux is fully emulsified and brown add in your vegetables, sea salt, italian seasoning, and minced garlic. Mix everything together so the vegetables are coated in the roux and let cook on medium low for about 25 min, mixing occasionally so everything cooks evenly. 
  5. Add your peas and chopped cooked chicken, mix together and continue to cook for another 5 min. Smooth everything out so the top of the vegetables are flat.
  6. Roll out the pie dough on a sheet of parchment paper to make transfer easier (you can also use premade dough) and flip on top of the vegetables.
  7. Brush the dough with the egg cream mixture and bake at 375 for 30 min till the pie is sizzling and golden brown on top.
  8. Let cool and enjoy!

CURRIED PUMPKIN SOUP

Ingredients:

  • 1 pie pumpkin
  • 2 bulbs of garlic
  • 3 sprigs of thyme
  • 2 sprigs of rosemary
  • 1 tsp turmeric
  • generous pinch of sea salt
  • pinch of red pepper flakes
  • 2 tbs olive oil
  • 1 white or yellow onion
  • 1 can of coconut milk
  • 1 quart of chicken or vegetable broth
  • 1 1/2 tbs curry powder
  • 1 tbs grated ginger
  • pinch of cinnamon
  • 1 tsp turmeric

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!

FRENCH ONION SOUP

Ingredients:

  • 10 white or yellow onions
  • 1/2 lb good butter like Kerrygold
  • generous pinch of sea salt
  • 1/4 cup white wine
  • 1/4 cup red wine
  • 1 qt beef stock
  • 1 bay leaf
  • fresh cracked black pepper
  • a few sprigs of fresh thyme
  • minced parsley and chives to top
  • a baguette ( my favorite gf baguette is Against the Grain)
  • 1 cup shredder Parmesan
  • 1 cup shredded gruyere

Instructions:

  1. Slice all of your onions into about 1/4 inch thick slices
  2. Add your butter to a large enameled cast iron pot, this is the one I use. It’s from Staub and I love it. It’s important you use a cast iron or enameled cast iron otherwise the onions won’t caramelize as well. If you use a non-stick pan it will still work it’ll just take significantly longer and won’t give the same effect.
  3. Once the butter is melted add your onions to the butter with a pinch of salt and mix around using a pair of tonges so the butter evenly covers the onions.
  4. Let cook on low uncovered for about 2 hours stirring approximately every ten minutes so they get evenly browned. They will reduce significantly so even if your pot is full to the top with onions do not worry. The last 10-20 min of this process is the most important, you basically want the onions as dark as you can get them without burning them. This is what gives the soup it’s rich flavor.
  5. One the onions are brown add your wines and increase the heat to medium. Simmer the onions with the wine till most of the alcohol is cooked off. I would not recommend substituting or removing the alcohol but if it’s super necessary for your dietary requirements it’s fine.
  6. Add your beef broth, pepper, thyme, and bay leaves and simmer for about 30 min.
  7. Slice your baguette into about half inch thick slices.
  8. Spoon your soup into bowls about 2/3 full. Top with your baguette slices and shredded cheese.
  9. Broil for about 3-4 min until the cheese is bubbling and brown. Top with chives and minced parsley and enjoy! This recipe is also phenomenal with a steak sandwich.

LEMONGRASS COCONUT CURRY

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:

  1. Mix the cumin, turmeric, and garlic powder together and sprinkle over the chicken.
  2. Add the oil to a large stockpot and heat to medium high. Add the chicken and cook for about 5 min on each side to give it a sear.
  3. Remove the chicken from the pan and set it aside (it’s okay if it’s not fully cooked we’re going to cook it more later)
  4. Chop up your onion and add it to the pan with the garlic, onion, curry powder, brown sugar, and fish sauce. Simmer for about 10 min stirring periodically.
  5. Add your chicken broth, coconut milk, and chicken back to the pot with the onions. Cook on low for 30-40 min. 
  6. One it’s done shred the chicken with a fork. Add the onions and mushrooms and simmer for another 5 min till the mushrooms are done.
  7. Cook the noodles or rice to the package instructions and pour the curry over them. Finish with lime juice and Thai basil.

PUMPKIN CHEESECAKE BARS

For the Crust

  • 1 box of gf graham crackers, I love pamelas
  • 6 tbs butter
  • 1/4 cup sugar

For the Topping

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 pod of vanilla bean

For the Filling

  • 2 packages cream cheese
  • 1 cup sour cream
  • 1 cup of white sugar
  • 2 eggs
  • 1 can pumpkin puree
  • 1/4 tsp nutmeg
  • 2 tsp cinnamon
  • 1/2 tsp salt

These are the perfect not too sweet, just right bars with a crunchy delicious crust and creamy filling. Ingredients

Instructions:

  1. Preheat the oven to 350 degrees
  2. Get a heavy duty ziplock bag and add the graham crackers to it, using a meat pounder or something smash the graham crackers to a crumble. Add the butter and sugar and shake around.
  3. Line a springform square pan with parchment paper on the bottom and butter on the sides. Using the bottom of a glass, I like to use a rounded wine glass, press the crust mixture flat with a tiny but going up the sides. 
  4. Bake for 10-12 minutes.
  5. Remove and let cool fully
  6. For the filling, make sure the cream cheese is room temperature. Using a stand mixer or handheld beat together the cream cheese, sour cream, sugar, eggs, pumpkin, nutmeg, cinnamon, and salt. The mixture should be smooth and creamy with no lumps.
  7. Pour the filling on top of the crust and reduce the oven heat to 325. Bake at 325 for around 1:15. Check periodically, the mixture should be just set in the middle with slight browning at the edges. You want no jiggle. If it’s jiggly in the middle it’s not done.
  8. Remove and let cool covered for an hour, then move to fridge and cool overnight.
  9. For the topping using a stand mixture mix together the heavy cream, sugar, and vanilla. Mix until light and fluffy peaks form.
  10. Cut the bars into pieces and top with the whipped cream! Top with a sprinkle of cinnamon for decor.

NYT CORN SALAD

Ingredients:

  • 6 ears of corn
  • 2 containers of fresh cherry tomatoes
  • 1 small spicy pepper I used habenero
  • 5 big leaves of basil
  • 2 tbs minced cilantro (can leave out if you don’t like)
  • Juice of four limes
  • 1 tsp flakey salt
  • 3 tbs olive oil

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:

  • Microwave the ears of corn for about 4 min each. They should be warm and yellow
  • Remove the husks and cut the base off. Then cut the corn off you want as close to the cob without getting the center so it comes off in pieces not kernels.
  • Chop your cherry tomatoes in half and add that to a bowl with your corn.
  • Thinly chiffonade your basil and add it to the bowl with the vegetables.
  • Remove the seeds from your pepper and very finely mince, add that to the bowl with the cilantro, sea salt, and olive oil.
  • Zest your limes over the salad, then cut them in half and add the juice.
  • Toss everything together and enjoy!

PEACH CRUMBLE

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:

  1. For the base take a large cast iron pan and grease it with butter. Thinly slice your peaches, think around 1/4 inch thick. You can leave the skin on or off, your preference. Pour the sugar, cinnamon, lemon juice, and salt over the peaches. Let it sit while you make the crumble.
  2. For the crumble soften the butter and mix it in a bowl with the oats, brown sugar, flour, baking powder, sea salt, and cinnamon. It should be dry and crumbly.
  3. Spread the crumble over the peaches  and smooth it out. It should be close to the top.
  4. Bake at 400 for 30 min. The crumble should be starting to brown on top, then turn the oven down to 250 and cook for another hour. This make the peach juice caramelize and the crumble will absorb some of it. 
  5. Pull it out and let it cool a little. Serve with vanilla ice cream or whipped cream and enjoy! 

BROWN BUTTER GLUTEN-FREE CHOCOLATE CHIP COOKIES

Ingredients:

Dry ingredients

  • 17 oz Flour ( I use Cup4Cup)
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 tsp Flakey salt

Wet Ingredients

  • 8 oz Butter (I use Kerrygold, it’s the best)
  • 12 oz Brown sugar (C&H dark brown sugar)
  • 8 oz Ultra-fine Baker’s Sugar (I use C&H)
  • 1/4c Vanilla (I know this seems like a lot, trust me it’s delicious)
  • 1/2 tsp Almond extract (this adds a little something you can’t really taste it but it makes them delicious, it’s also okay to remove if you are allegoric)
  • 2 Eggs (free range eggs have much more flavor and are darker in color)
  • 16 oz Chocolate chips (I use Guittard semisweet, they are my favorite chocolate chip I really think the quality is unmatched however Guiradelli semisweet are also good and can be substituted)

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:

  1. Start by mixing together the white and brown sugar. You want them fully emulsified. I like to use a large wire whisk. This helps mix things but doesn’t get batter stuck in it the way a more dense whisk does and incorporates less air.
  2. In a saucepan add your kerrygold butter and bring to a simmer. I use medium heat. Occasionally stir and watch the butter.  It should become fragrant and golden brown in about 7 min. If you don’t stir it periodically it will brown unevenly.
  3. Pour your browned butter into the mixed sugar and stir. It should heat up the sugar and give you a crumbly buttery mixture it won’t be emulsified yet.
  4. Add your vanilla and whisk vigorously. The alcohol in the vanilla will dissolve the sugar and it should start to get a caramel texture.
  5. Add your eggs and continue to whisk vigorously.
  6. Add you almond extract, mix a little more and set aside.
  7. In a separate bowl add your flour, salt, baking powder, and baking soda. Mix everything together thoroughly.
  8. Pour your wet mixture into your flour mixture and whisk vigorously. If it gets too thick to whisk with your whisk use a spatula.
  9. Add in your chocolate chips. And continue mixing. I strongly recommend trying the batter it is  delicious. It also might not be as thick as other cookie dough recipes you’ve made. This is just because the butter is melted. Don’t worry!
  10. Cover in Saran Wrap and refrigerate for 4-5 hours. You can also do overnight
  11. Using an ice cream scoop scoop out large balls of cookie dough. Roll them in your hands to form a perfect ball. The heat from your hands will melt the edge of the ball a bit making the edges crispier when you cook them.
  12. I make big balls because big cookies are better.  Place them on a lined baking sheet and bake at 375 for 13 min. They should be crisp and brown on the edges and gooey in the center.
  13. Sprinkle with flakey sea salt while they’re still warm and enjoy!

EASY CHICKEN & POTATO DINNER

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!