• 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


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.



  • 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


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!



  • 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


  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.


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


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!



  • 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


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.



  • 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


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 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


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.



  • 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


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!