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


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!



  • 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


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!


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


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.



  • 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


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. ‘



  • 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


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!



  • 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


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!


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.


  • 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


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!



  • 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


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. 



  • 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


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 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


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 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


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!


  • 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


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 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


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!



  • 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


  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.



  • 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


  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!

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!


– 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


  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!