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Featured Recipes

Roasted-Butternut-Squash-Soup-1-2.jpg

ROASTED BUTTERNUT SQUASH SOUP

INGREDIENTS

  • 3 ½ pounds butternut squash

  • 1 tablespoon avocado oil

  • 1 small yellow onion, halved

  • 1 garlic clove, peeled

  • ½ tablespoon maple syrup

  • 1 teaspoon salt

  • freshly ground black pepper, to taste

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • 3 to 4 cups vegetable broth

  • Optional garnish: pepitas, parsley, and freshly ground black pepper

INSTRUCTIONS

  • Slice it in half. Preheat your oven to 425°F. Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.

  • Remove the seeds. Use a spoon to remove the seeds and membrane.

  • Season and roast. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.

  • Add the onion. After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.

  • Blend the soup. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed. 
    Optional: while this is a dairy-free recipe, if you do tolerate dairy, adding just a tablespoon or two of fresh butter when you're blending definitely boosts the creaminess factor.

  • Serve. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper.

Apple-Rose-Pie-5.jpg

Almond Apple Rose Pie

INGREDIENTS

For Pie Crust:

  • 1-½ cups all-purpose flour 

  • 1 tablespoon granulated sugar

  • ¼ teaspoon salt

  • ½ cup cold unsalted butter, diced

  • 1 tablespoon apple cider vinegar

  • 4-6 tablespoons cold water
     

For Apple Filling:

  • 4-5 baking apples, thinly sliced (about ⅛” thick)

  • 2 tablespoon fresh lemon juice

  • 2 tablespoons granulated sugar

  • Pinch salt
     

For Almond Cream:

  • 4 tablespoons softened unsalted butter

  • ½ cup granulated sugar

  • 1 teaspoon almond extract

  • ½ teaspoon vanilla extract

  • ¾ cup almond flour

  • 2 tablespoon all-purpose flour

  • 1 large egg

  • Eggwash
     

INGREDIENTS

  1. Add the flour, sugar and salt to a large bowl. Add in the butter and toss to coat with the flour. Work the butter in the flour using a pastry blender. Or, use your fingers by squeezing the butter chunks until they're flat and then rub the butter into the flour. Some larger pieces can remain, up to the size of a marble. Continue this until the dough looks shaggy.

  2. Add the vinegar to the water then drip in ¾ of it throughout the dough and toss together with your fingers. If there is enough water the dough should easily squeeze together with your hands. Drip in more water as needed. Add just enough water to bring the dough together.

  3. Gather the dough and shape into a rough disk shape. Place in a piece of plastic and wrap tightly. Let it chill in the refrigerator for at least two hours, but preferably overnight.

  4. Add sliced apples, lemon juice, sugar and salt to a bowl and toss to coat. Let the apples macerate for about 10 minutes. When done, drain the apples. Set aside the strained liquid for another purpose.

  5. Meanwhile, prepare almond cream. Add butter, sugar, almond and vanilla extract to the bowl of an electric mixer. Beat for 2-3 minutes until lightened in color.

  6. Add in almond flour and all-purpose flour and mix together until combined.

  7. Add in the egg and beat until smooth.

  8. Pre-heat oven to 400ºF and place oven rack on the lowest level.

  9. Roll out the pie dough to an 11" circle. Fit the pastry in a 9” metal pie plate, tucking in and crimping the edges as desired.

  10. Transfer the almond cream to the prepared pie shell and smooth it over.

  11. Arrange the apples cut side down one slice at a time in concentric circles on top of the almond cream, starting from the outer edge and moving your way in. When you only have only a 2” space remaining in the middle of the pie, make a center rose by arranging about 6 slices of apple in a straight line on a work surface. They should be overlapping about ½ through. Roll the apples up, starting with the first one that was laid down until you get an apple spiral. Place it in the center of the pie. Fill in any gaps in the apple rose with any remaining apple slices.

  12. Make an egg wash, and brush a light coat on the crimped edges of the pie pastry.

  13. Bake the pie in the lower part of the preheated oven for 20 minutes. Lower the temperature to 350ºF and continue to bake until the pie has puffed up and set through the middle, about 25-30 minutes more.

  14. Let the baked pie cool for at least two hours before serving.

Roasted Chestnuts

INSTRUCTIONS

  • Slit chestnuts: Place one chestnut on a cutting board with the flat side down (rounded side up).  Grasp the chestnuts firmly between your thumb and pointer finger and use a serrated knife to make a long slit across the rounded side of the nut.  Be sure you cut all the way through the shell.  Then make a second cut, forming an x" on the rounded side of chestnut.  Making a slit in the chestnut is essential to ensure they don't explode in the oven and will make them easier to peel.

  • Soak: Place chestnuts in a bowl and cover them with water.  Let them soak overnight or for 10-12 hours.

  • Roast: Preheat oven to 350ºF.  Remove the chestnuts from the water and pat them dry. Place them in a single layer on a baking sheet with the flat side down and slit side facing up. Roast chestnuts for 30-35 minutes or until you see that the skins have pulled back and the nut inside has softened.

  • Steam: As soon as you remove them from the oven, place the hot chestnuts on a damp kitchen towel, lifting the ends of the towel to form a bag.  Twist the bag closed and squeeze the chestnuts inside firmly (you should hear them crackle).  Let them sit in the towel for 10-15 minutes. This allows any extra steam to escape and will aid in the peeling process.

  • Peel: Once the chestnuts have had a chance to steam, you can start removing the skins. It's easiest to remove the skins when the nuts are hot so remove the shell immediately by gently pulling back on the "x" and peeling away hairy, papery skin around the chestnut to reveal the yellow nut inside. Discard any nuts that seems gooey or look like they are spoiled inside.

  • Tips for choosing chestnuts: When choosing chestnuts in the produce section, avoid ones that have any blemishes, small holes, or signs of rot.  Choose chestnuts that are shiny and smooth.  Give the chestnuts a squeeze; they should feel very firm.  If the shell makes  a crunch sound, they are probably a little old.   Horse chestnuts (also called buckeyes) are NOT to be used for roasting as they are poisonous.

AMAZING-Cinnamon-Baked-Apples-10-ingred-1-bowl-NATURALLY-SWEETENED-Tender-Delicious-bakeda

Easy Cinnamon Baked Apples

INGREDIENTS:

  • 6-7 medium to large apples (2 tart like granny smith, 4 sweet like honeycrisp // amount as original recipe is written // organic when possible)

  • 2 Tbsp lemon juice

  • 1 Tbsp coconut oil (optional)

  • 2/3 cup coconut sugar (or sub organic cane sugar // sub up to half with stevia to taste)

  • 1 ½ tsp ground cinnamon

  • 3/4 tsp fresh grated ginger

  • 1 pinch nutmeg

  • 3 Tbsp cornstarch or arrowroot starch (for thickening the sauce)

  • 3 Tbsp fresh apple juice or water

  • 1 pinch sea salt

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees F and set out a 9×13-inch (or similar size) baking dish.

  2. Peel and core apples, quarter, and use a paring knife to thinly slice lengthwise. The thinner the better! Just try to be consistent so they cook evenly.

  3. Add to baking dish and top with lemon juice, coconut oil (optional), coconut sugar, cinnamon, ginger, nutmeg, cornstarch (or arrowroot), apple juice (or water), and a healthy pinch of salt. Toss to combine. Then loosely cover with foil.

  4. Bake for 45 minutes (covered). Then carefully remove foil and bake for an additional 10-15 minutes or until the apples are very fork tender (especially in the center of the dish) and slightly caramelized.

  5. Enjoy as is or with Whipped Cream! Best when fresh, though leftovers keep covered in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F oven (covered) until warmed through. Add a bit of water if the “caramel” sauce is too thick.

Avocado Citrus Salad

SALAD:

  • 12 cups baby arugula, or spinach; mixed spring greens

  • 1 to 2 large fennel bulbs

  • 6 medium cocktail cucumbers

  • 1 large avocado

  • 1 large orange

  • 2 large blood oranges

  • 1 large ruby grapefruit

  • 1/4 cup pine nuts

  • 1/3 cup grated parmesan cheese

  • 2 tbsp fresh chopped dill

LEMON VINAIGRETTE:

  • 1/4 cup lemon juice, freshly squeezed; 2 to 3 lemons

  • 1/4 cup extra virgin olive oil

  • salt and pepper

  • 1 tbsp dijon mustard

  • 1 tbsp honey, or maple syrup

  • 1 tbsp fresh chopped dill

INSTRUCTIONS

Preparing the Ingredients:

  1. Prep the fennel first. Peel away any browned layers and wash it thoroughly. Grab a mandolin slicer or a sharp knife and slicethe fennel very thinly.

  2. Next, prepare the citrus. Watch my video tutorial to see how I did mine. Using a sharp knife, cut away each end first,then prop the fruit straight up and cut away the peel. Cut the fruit in half,then cut into sections.

  3. Thinly slice the cucumbers and set into a bowl.

Toasting the Pine Nuts:

  • To toast the pine nuts, simply preheat a medium frying pan over medium heat and add in the pine nuts.

  • Let them toast until they are well browned and aromatic, tossing them occasionally so the nuts don’t burn. Remove the nuts from the pan into a small bowl and set aside.

Making the Lemon Dressing:

  • Squeeze the juice of 2 to 3 lemons into a bowl and strain out the pulp and seeds. You’ll need ¼ cup for the dressing.

  • In a large measuring cup, measure out the olive oil and combine with the lemon juice. Add in the mustard, honey (or maple syrup), salt, pepper, and fresh dill.

  • Give it all a vigorous whisk and that’s it!

Assembling the Salad:

  • Use a large, deep salad bowl for assembling this salad. Layer the baby arugula into the bowl first, alternating with the sliced fennel.

  • Sprinkle the sliced cucumbers over the top and sprinkle half of the toasted pine nuts over the top. Using a potato peeler, grate some parmesan cheese over the arugula.

  • Next, add the citrus. Place 2 to 3 pieces of citrus fruit together, arranging it randomly over the salad. Fan out the sliced avocado and it to the top, too.

  • Garnish the salad with the rest of the toasted pine nuts, more grated parmesan cheese, and chopped fresh dill. Pour the prepared salad dressing evenly over the top and enjoy!

Roasted Vegetable Winter Salad

ROASTED VEGETABLES:

  • 1 Red onion

  • 1 Butternut Squash - small

  • 10 Baby potatoes

  • 2 Carrot

  • 2 Parsnips

  • 1 tablespoon Olive oil

  • 1 pinch Sea salt and black pepper

SALAD:

  • 4 Handfuls of arugula salad mix

  • 1 tablespoon Olive oil

  • 2 tablespoon Balsamic vinegar

  • 2 tablespoon Fresh basil - finely chopped

  • 2 tablespoon Fresh cilantro - finely chopped

  • 2 tablespoon Fresh parsley - finely chopped

  • 1 pinch Sea salt and black pepper

  • 0.25 cups Light Feta - (or dairy-free equivalent)

INSTRUCTIONS

  1. Preheat your oven to 400°F

  2. Chop 1 Red onion, 1 Butternut Squash, 10 Baby potatoes, 2 Carrot and 2 Parsnips so they are fairly chunky. Put them in a bowl with 1 tablespoon Olive oil and 1 pinch Sea salt and black pepper and mix well.

  3. Put onto a baking tray into the oven for 35-40 minutes.

  4. Make the salad dressing by mixing together 1 tablespoon Olive oil, 2 tablespoon Balsamic vinegar, 1 pinch Sea salt and black pepper, 2 tablespoon Fresh basil, 2 tablespoon Fresh cilantro and 2 tablespoon Fresh parsley.

  5. Remove the vegetables from the oven.

  6. Divide 4 Handfuls of arugula salad mix between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over Light Feta.

walnutpie

Walnut Pie

INGREDIENTS

  • 1 Pie crust homemade or store-bought

  • 4 large eggs

  • 1/4 Teaspoon Salt

  • ¾ Cup Brown Sugar

  • 1 ½ Teaspoon Vanilla

  • ¾ Cup Light Corn Syrup

  • ¼ Cup Unsalted Butter melted

  • 1 ½ Cup Chopped Walnuts

INSTRUCTIONS

  • Preheat the oven to 400° and place the oven rack in the lower third of the oven.

  • Place the rolled pie crust into a 9-inch pie pan and either flute the edges or make a decorative edge. Place in the fridge until you are ready to bake the pie.

  • In a large bowl beat together the eggs, brown sugar, salt, vanilla, and corn syrup. Stir in the walnuts and add the filling to the chilled pie crust.

  • Bake for 15 minutes at 400° and then lower the heat to 350° and bake for another 35-40 minutes, until the center of the pie is slightly jiggly but set. If the top of the pie or the crust seems to be getting too dark too fast, place a sheet of foil gently over the whole pie to keep it from burning while the pie finishes baking.

  • Cool the pie to room temperature and serve.

Keto-eggnog

Fancy Up Your Egg Nog

TRY THESE FUN SPIKES!

  • Gingersnap Eggnog adds a splash of ginger liqueur to the mix along with a sweet rim of ground gingersnap cookies. If you prefer your 'nog a little more savory, try the Maple Bourbon Eggnog, which—if you absolutely must—you can garnish with crispy bacon bits.

  • Swapping some of the milk with buttermilk adds an awesome tanginess to your eggnog which goes well with a bit of grated lemon zest for Lemon-Buttermilk Eggnog.

  • If you prefer something rich but far more tropical, you could go with Coconut Eggnog made with coconut milk, allspice, and toasted coconut flakes.

  • Double Nut Eggnog, made with peanut butter and a dash of hazelnut liqueur. 

  • Bittersweet chocolate melted into the cream forms the base for Chocolate and Spice Eggnog, which gets hit with cinnamon and a pinch of ground chilis. 

  • Cappuccino Eggnog is made with double coffee—both brewed espresso and coffee liqueur go into its base.

Ultimate Chocolate Charcuterie Board

INGREDIENTS:

  • Chocolate Cake

  • Chocolate Cookies

  • Chocolate Chip Cookies

  • Chocolate Marshmallows

  • Chocolate Covered Strawberries

  • Chocolate Covered Nuts

  • Mini Chocolate Cupcakes

  • Blackberries

 

INSTRUCTIONS

  1. Find a suitable sized charcuterie board to arrange your desserts on

  2. Arrange the desserts on the board from largest to smallest

  3. Fill in any open areas with berries, nuts or smaller chocolates

chicken_with_california_figs

Skillet Balsamic Fig Chicken

INGREDIENTS:

  • 6 bone-in, skin-on chicken thighs

  • Salt and pepper

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons butter

  • 2 shallots, peeled and finely sliced

  • 4 cloves garlic, peeled and chopped

  • 1 heaping tablespoon fresh thyme leaves off the stem

  • 1 teaspoon red chili flakes

  • 3 tablespoons balsamic vinegar

  • ½ cup chicken stock

  • ¼ cup white wine

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

  • 6 to 7 fresh figs, halved

  • ½ lemon, juiced

 

INSTRUCTIONS

  1. Preheat oven to 350˚F.

  2. Season the chicken generously with salt and pepper.  

  3. Heat olive oil in a large skillet over medium heat. Add the chicken skin side down and brown on both sides, approx 3-4 min per side. Remove chicken from pan and set aside.

  4. Add butter to skillet and then add the shallots season with salt and pepper and cook stirring often until softened, approx 3-4 min.

  5. Add garlic, thyme, and red chili flakes, stir for 30 seconds until fragrant. Then stir in the balsamic vinegar, chicken stock, mustard and honey. Cook 1 minute until it starts to simmer.

  6. Place chicken back into skillet and add the figs to pan as well. Transfer to oven and cook for 15- 20 minutes or until chicken is fully cooked through. Feel free to broil for the last minute or so for more colour on the chicken.

  7. Remove from oven carefully, squeeze over the lemon juice and serve with your favourite side

one-pan-creamy-chicken-rice

One Pan Creamy Chicken and Rice

INGREDIENTS:

  • 1 cup chopped yellow onion (1 small)

  • 1 cup sliced carrots (about 2 medium)

  • 1 cup sliced celery (about 3 stalks)

  • 2 Tbsp olive oil, divided

  • 1 1/4 lbs trimmed boneless, skinless chicken thighs, cut into 1-inch pieces

  • 1 Tbsp minced garlic (3 cloves)

  • 1 cup long grain white rice

  • 2 1/2 cups low-sodium chicken broth

  • 1 1/2 tsp minced fresh thyme and/or rosemary

  • Salt and freshly ground black pepper

  • 1 cup frozen petite peas

  • 1/2 cup heavy cream

  • 1/3 cup finely shredded parmesan cheese

  • 2 Tbsp minced fresh parsley

 

INSTRUCTIONS

  1. Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add onion, carrots and celery and saute until tender, about 8 - 9 minutes. Transfer to a plate. 

  2. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add in chicken and cook 3 minutes. Add garlic and cook until chicken is nearly cooked through, about 2 minutes longer. 

  3. Add in rice, chicken broth and thyme and season with salt and pepper to taste. Return veggies to skillet.

  4. Bring mixture to a boil then reduce heat to medium-low. Cover with lid and simmer until liquid has been absorbed and rice is nearly tender, about 18 - 20 minutes. 

  5. Stir in peas and cream, cover and cook until rice is fully tender, about 5 minutes longer. 

  6. Stir in parmesan and parsley. Serve warm. 

Chicken-Cacciatore

Chicken Cacciatore

INGREDIENTS:

  • 6 bone-in, skin-on chicken thighs (or 4 large chicken breasts, or whole chicken parts: legs, wings, breast, and thighs, feel free to use skinless.)

  • 1 yellow onion, sliced in half-moon slices with the grain

  • 10 ounces mushrooms, sliced thin

  • 6 cloves garlic (about 1/2 of a medium garlic head), coarsely chopped

  • 1 bell pepper, cut in approximate 2-inch strips

  • 1/2 teaspoon red pepper flakes

  • 1/2 cup red wine (or skip the wine and use 2 tablespoons sherry or red wine vinegar)

  • 28 ounces crushed tomatoes

  • 2 tablespoons tomato paste

  • 1 teaspoon dried oregano

  • 2 teaspoons fresh rosemary, chopped

  • 1/2 cup mixed pitted green olives and kalamata (swap out with your favorite kinds)

  • 1 teaspoon capers, unrinsed

  • 1 teaspoon sea salt (more or less to taste)

  • 1/2 teaspoon ground black pepper

  • 2 tablespoon fresh parsley, roughly chopped

  • a few fresh basil leaves

 

INSTRUCTIONS

  1. Pat the chicken dry.  Season with salt and pepper.  With a tablespoon of olive oil sear chicken on medium high heat 3 minutes each side, until a gold crust forms.  Set chicken aside.  (If using  chicken with the skin on, it will produce more oil, you can drain oil from pan, if needed, leave about a tablespoon or two in the pan.)

  2. In the same pan, sauté onions, mushrooms in olive oil (or use left over chicken oil) for 3 minutes over medium heat.  Add garlic, bell pepper and red pepper flakes, saute for 1 minute more.

  3. Lower the heat and add wine, crushed tomatoes, tomato paste, oregano, rosemary, olives, capers, salt and pepper.  Stir to fully combine.

  4. Place seared chicken in the sauce.  Simmer 25 minutes. Leave uncovered, though splatter screen is nice as it will sputter a bit.  Test the internal temperature of the chicken, we are going for 165F.  Simmer longer if needed.  Bone-in thighs may take up to 35 minutes.  Chicken breast will cook faster, 15-20 minutes.

  5. Stir in fresh parsley and scatter fresh basil leaves over the top.  Serve over pasta, creamy polenta or just enjoy with a crusty loaf of bread!

cottage-cheese-chicken-salad

Cottage Cheese Chicken Salad

INGREDIENTS:

  • 2 chicken breasts (½ pound of chicken), cooked and chopped

  • 16 ounces Crystal cottage cheese

  • 3 tablespoons mayonnaise

  • ½ tablespoon dijon mustard

  • 1 cup red grapes, halved

  • ½ cup celery, thinly sliced

  • 3 tablespoons slivered almonds, lightly toasted

  • ½ teaspoon paprika

  • Salt and pepper to taste

 

INSTRUCTIONS

  1. In a medium bowl, combine chopped chicken, cottage cheese, mayo and mustard. Stir well to coat the chicken.

  2. Add sliced grapes, celery and toasted almonds to the bowl. Stir to combine.

  3. Add paprika and salt and pepper to taste.

Watermelon Fruit Pizza

watermelon-fruit-pizza

Pizza Kebobs

shk-pizza-kebabs

Veggie Shots

vegetable-dip

Brat Bar

 

INGREDIENTS:

  • Sausages & Buns

    • Bratwurst

    • Kielbasa

    • Hot Italian sausage

    • Hot dog buns, grilled

  • Sides

    • Dill pickle spears

    • Cornichons (pickled cucumbers - recipe below)

    • Giardiniera (pickled vegetables)

  • Toppings & Condiments

    • Yellow mustard

    • Dijon mustard

    • Mayonnaise

    • Ketchup

    • Whole grain mustard

    • Sauerkraut

    • Radishes, sliced

    • Red onions, sliced

 

INSTRUCTIONS

  1. Add the condiments, sauerkraut, and giardiniera to individual bowls and place on the board. Focus the condiments in the center and the larger bowls around the edge of the board.

  2. Place the sausages on the board, separating the different types. Feel free to slice some of the sausages! Fill in the board with the pickles, cornichons, onion, and radishes. 

  3. Add the buns to the board away from the wet items to present sogginess, or serve separately! 

quick-pickled-cucumber-recipe

Quick Pickled Cucumbers

 

INGREDIENTS (Beef Filling):

  • 3 cups vinegar distilled white vinegar or white wine vinegar will work

  • 2 ¼ cup cold water

  • 2 ½ tablespoons kosher salt

  • 3 tablespoon mustard seed

  • 3 tablespoon coriander seed

  • 3 tablespoon peppercorn

  • 2 bay leaves

  • 1 ¼ lb Persian cucumbers or English cucumbers sliced into ½-inch rounds

  • 4 green onions trimmed and chopped (both white and green parts)

  • 3 Jalapeno peppers sliced into rounds (remove seeds for less heat)

  • 6 garlic cloves minced

  • Few sprigs of fresh dill to your liking

 

INSTRUCTIONS

  1. Prepare the cucumbers. (Optional)
    Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.

  2. Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.

  3. Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).

  4. Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.

  5. Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

taco-salad

Taco Salad

 

INGREDIENTS (Beef Filling):

  • 1 Tbsp olive oil

  • 1.25 lbs lean ground beef

  • 1 cup bottled fire roasted salsa

  • 2 tsp chili powder

  • 1 tsp ground cumin

  • Salt and freshly ground black pepper

  • 3 Tbsp fresh cilantro

 

INGREDIENTS (Salad):

  • 1 head romaine lettuce or iceberg lettuce, chopped

  • 5 oz. tortilla chips, slightly crumbled

  • 1 cup Shredded Mexican cheese blend

  • 2 roma tomatoes, diced (or 1 1/2 cups grape tomatoes)

  • 1 avocado, diced (optional)

  • 5 Tbsp Sour cream or Mexican crema (optional)

  • 1/4 cup chopped red onion (optional)

 

INSTRUCTIONS

  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

  2. Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.

  3. Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*

  4. Remove from heat and stir in cilantro.

  5. Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.

Watermelon-Salad-with-Feta-and-Mint

Watermelon Salad with Feta and Mint

 

INGREDIENTS:

  • 1/3 cup extra-virgin olive oil

  • 3 tablespoons fresh lemon juice

  • 2 teaspoons kosher salt

  • 1 teaspoon Tabasco

  • 1/2 teaspoon freshly ground black pepper

  • 1 (8-pound) seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled

  • 1/2 pound feta cheese, crumbled (2 cups)

  • 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)

  • 1 small sweet onion, cut into 1/2-inch dice

  • 1 cup coarsely chopped mint leaves

 

INSTRUCTIONS

  1. In a large bowl, whisk the oil, lemon juice, salt, Tabasco, and pepper.

  2. Add the watermelon, feta, olives, and onion; toss gently.

  3. Garnish with the mint and serve.

berry-salad

Summer Berry Salad

 

INGREDIENTS:

  • 10 oz baby greens

  • 1 cup fresh blueberries

  • 1 cup fresh strawberries, quartered

  • ½ cup crumbled feta cheese, blue cheese or goat cheese

  • 1 cup candied walnuts

  • white balsamic vinaigrette dressing

 

INSTRUCTIONS

  1. Make candied walnuts: Toast walnuts for 10 minutes. While walnuts cool, combine coconut sugar and water in a saucepan. Once sugar dissolves, add cinnamon, vanilla and salt. Mix in the walnuts and then spread on a lined baking sheet. They will cool and harden quickly.

  2. Make dressing: While the candied walnuts are cooling, make the white balsamic vinaigrette by whisking together all ingredients in a glass bowl or jar until combined. Another option is to add all ingredients to a mason jar and shake to combine.

  3. Add greens to a large bowl and top with berries, cheese and candied walnuts.

red-potato-salad

Red Potato Salad

 

INGREDIENTS:

  • 3 pounds red potatoes scrubbed and cut into bite size pieces (do not peel)

  • 2 tablespoons olive oil

  • 3 hard boiled eggs chopped

  • 3 green onions sliced

  • 6-8 slices bacon fried and crumbled

  • 1/2 cup lite mayonnaise

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

 

INSTRUCTIONS

  1. Preheat oven to 400 degrees.

  2. Toss diced red potatoes (do not peel) with olive oil and spread in a single layer on a baking sheet. Roast for 15-18 minutes, turning once or twice, or until fork-tender and lightly browned.

  3. Transfer the potatoes to a large bowl. While still warm, gently stir in the eggs, onion, and bacon. Add the mayonnaise, salt, and pepper, stirring just until all the potatoes are coated. Adjust the amount of mayo, if desired.

  4. Serve immediately or chill and serve cold.

easy-apple-snacks-with-nut-butters

Easy Apple Snacks

 

INGREDIENTS:

  • apples use you favorites

  • bananas

  • plain yogurt add a little honey to sweeten

  • almond butter

  • nutella

  • granola

  • strawberries

  • honey to sweeten the yogurt, and drizzle

 

INSTRUCTIONS

  1. Gather all your ingredients, and wash the apples.

  2. In a small bowl mix the yogurt with the honey.

  3. Remove the cores form the apples. You will want to use an apple corer to remove the core from the apple. This could work with a knife, but a breeze with the apple corer.

  4. Add a thin banana slice to the center of the apple so the ingredients won't run through the hole. You can also use a very thin apple slice to cover up the hole.

  5. Now, add your topping however you will like them. The kids like to get really creative with these.

Raspberry Orange Smoothie

 

INGREDIENTS:

  • 1 cup raspberries, frozen

  • 1 cup orange juice

  • ½ cup greek yogurt plain

  • 1 tsp. honey (to taste)

 

INSTRUCTIONS

  1. Place all ingredients in a high-speed blender and blend until smooth.

  2. Pour into a glass and enjoy!

 

Apple Kiwi Kale Smoothie

 

INGREDIENTS:

  • 1 cup packed kale

  • 1 green apple, cut into 1" chunks

  • 1 kiwi

  • juice from ½ lemon

  • 1 tbsp. honey

  • ¾ cup coconut water (regular water works too)

  • 1 handful of ice cubes (optional)

 

INSTRUCTIONS

  1. Place all ingredients in a high-speed blender and blend until smooth.

  2. Taste and adjust as needed. Add more honey or lemon juice to taste. If it’s too thick, add more coconut water.

  3. Pour into a glass and enjoy!

 

NOTES

  • Tear the kale leaves from the thick inner stems before adding to the your smoothie.

  • Cut the ends from both sides of your kiwi, then cut the kiwi into quarters and add to your blender, skin and all (the skin is the most nutritious part!)

  • If all ingredients are at room temperature when adding to your smoothie, I recommend adding in a handful of ice cubes. 

  • If you don't have a high-powered blender, you can blend the kale and coconut water first before adding remaining ingredients (this will help the kale to break down.)

 

 

Savory Tomato Smoothie

INGREDIENTS:

  • 1 cup kale stems removed

  • 1 ½ cups tomato

  • ½ stalk celery

  • 1 stalk green onions

  • ½ garlic cloves

  • 1 tbsp lime juice

  • ⅛ tsp cayenne pepper

  • pinch sea salt

 

INSTRUCTIONS

  1. Blend the kale and tomatoes until smooth.

  2. Add the celery, green onions, garlic, lime juice, red pepper, and salt and blend again.

Orange-Fennel-and-Avocado-Salad-Recipe

Orange, Fennel & Avocado Salad

INGREDIENTS​​ - Salad

  • 5 ounces spring greens

  • 4 clementines, peeled and separated

  • 1 large avocado, peeled, pitted and diced

  • 1 small fennel bulb, thinly sliced

  • half of a small red onion, peeled and thinly sliced

  • 1 cup loosely-packed fresh mint leaves

  • 2/3 cup sliced or slivered almonds, toasted

INGREDIENTS - Dressing

  • 3 tablespoons olive oil

  • 1 tablespoon freshly-squeezed lemon juice

  • 1 tablespoon honey

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon fine sea salt

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon freshly-cracked black pepper
     

INSTRUCTIONS

  1. Make the dressing. Whisk all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.
     

  2. Toss the salad. Combine all of the salad ingredients in a large mixing bowl, drizzle evenly with the dressing, and toss until combined.
     

  3. Serve. Serve immediately and enjoy!

MANDARIN-ORANGE-SALAD

Apple, Mandarin Salad

INGREDIENTS - Salad

  • 1 cup sliced almonds

  • 1/4 cup + 2 tablespoons white granulated sugar

  • 8 cups mixed green lettuce or fresh spinach

  • 1 can mandarin oranges (or 3 clementines, peeled and segmented)

  • 2 large apples, thinly sliced (we like Fuji best in this salad)

  • 1 teaspoon lemon juice, optional

  • 3/4 cup dried sweetened cranberries

  • 3/4 cup crumbled feta

INGREDIENTS - Dressing

  • 1/2 cup olive oil

  • 1 large orange (2 teaspoons zest and 4 tablespoons juice)

  • 1 large lemon (1/2 teaspoon zest and 2 tablespoons juice)

  • 2 and 1/2 tablespoons honey

  • 2 teaspoons Dijon mustard

  • 1/2 teaspoon fine sea salt

  • 2 teaspoons poppy seeds
     

INSTRUCTIONS

  1. CANDIED ALMONDS: Place the sliced almonds and white sugar in a large skillet and heat to medium, stirring nearly constantly. The sugar will begin to melt and become a sticky liquid and then stick to the almonds. This takes about 3-4 minutes -- watch carefully and stir constantly to avoid burning the nuts. As soon as the sugar turns to liquid, remove the pan from the heat and continue stirring until the nuts are completely coated in the sugar. Spread the candied almonds onto a sheet of parchment paper and let harden. Break apart.
     

  2. SALAD: Add the lettuce to a large bowl or salad platter. Peel and segment oranges (or drain a can of mandarin oranges) and add to the salad. Thinly slice the apples and, if desired, toss with lemon juice to prevent browning. Add to the salad along with the dried cranberries and feta cheese.
     

  3. DRESSING: Combine all of the ingredients together in a blender except for the oil and poppy seeds. Blend until all ingredients are well incorporated and zest has broken down. Transfer dressing to a jar with a lid and add in the olive oil and poppy seeds. Place the cover on the jar and shake until well combined.
     

  4. ENJOY: Right before serving, add the dressing to the salad (add to taste -- you may not need it all) and candied almonds (add as many as you'd like; we typically add about 1/3 cup. Toss and enjoy immediately.
     

  5. STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Almonds and cheese should also be stored separately. Apples will brown if cut in advance.

Ground Bison & Fall Vegetable Stew


INGREDIENTS

  • 1lb ground beef round or ground bison

  • 3/4 cup chopped onion

  • 2 cloves garlic, finely chopped

  • 1/2 teaspoon pepper

  • 3 1/2 cups water

  • 1can (14.5 oz) no-salt-added diced tomatoes, undrained

  • 2 1/4 cups chopped peeled sweet potatoes

  • 1 cup coarsely chopped unpeeled red potatoes

  • 1 cup chopped peeled acorn squash

  • 2 teaspoons vegetable bouillon granules

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground cloves

  • 2 dried bay leaves

INSTRUCTIONS

  1. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onion, garlic and pepper. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain, if necessary.
     

  2. Add remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 30 minutes or until vegetables are tender. Remove bay leaves.

Fig-and-Goat-Cheese-Salad

Fig & Goat Cheese Salad


INGREDIENTS

  • 3 Brown Turkey Figs

  • 3 cups Spring Mix

  • ¼ cup Goat Cheese

  • ¼ cup Candied Walnuts
     

INGREDIENTS: Honey-Lemon Vinaigrette

  • 1 tb. Olive Oil

  • 1 tb. Lemon Juice

  • 1 tsp. Honey

  • ¼ tsp. Salt

  • ⅛ tsp. Black Pepper

INSTRUCTIONS

  1. Wash, dry and plate the spring mix of greens in a large bowl or serving plate. Wash the figs and cut in quarters. Add over the greens.
     

  2. Crumble the goat cheese using your hands and add over the greens. Add the chopped candied walnuts.

INSTRUCTIONS - DRESSING

  • Prepare the vinaigrette by combining the olive oil, freshly squeezed lemon, honey, salt and pepper. Mix well and pour over the salad.

Banana-Avocado-Smoothie-with-Blueberry-Spinach

Avocado Blueberry Smoothie

 

INGREDIENTS

  • 1/2 cup unsweetened vanilla almond milk or milk of choice

  • 1 cup fresh spinach

  • 1 medium ripe banana peeled

  • 1/2 ripe avocado peeled and pitted

  • 2 cups blueberries (frozen preferred)

  • 1 tablespoon ground flaxseed meal (optional thickener)

  • 1 tablespoon almond butter or whole almonds if you have a very high-powered blender that will ensure the mixture is smooth

  • 1/4 teaspoon cinnamon

INSTRUCTIONS

  1. Place all the ingredients in your blender in the order listed: almond milk, spinach, banana, avocado, blueberries, flaxseed meal, and almond butter.
     

  2. Blend until smooth. If you'd like a thicker smoothie, add a small handful of ice. For a thinner smoothie, add a bit more almondmilk. Enjoy immediately.

sweet-and-sour-pork

Sweet & Sour Pork


MAIN INGREDIENTS

  • 10 oz pork shoulder butt (chops can be used, but reduce frying time)

  • 4 oz pineapple

  • 3 oz combination of red, yellow and green bell pepper

  • 2 oz red and/or yellow onion

  • Corn oil for frying

PORK MARINADE

  • 1 tsp garlic salt

  • 1/2 egg

  • 1 tbsp light soy sauce

  • 2 tbsp all-purpose flour

  • 3 tbsp cornstarch

SAUCE

  • 4 tbsp ketchup

  • 4 tbsp brown sugar

  • 3 tbsp vinegar

  • 1 tsp cornstarch

  • 0.50 tsp salt

  • 2 tbsp water

INSTRUCTIONS

  1. Cut & marinate pork

    1. First, we'll cut our pork (10 oz) into a few pieces, parallel to the grain. Then, we'll slice pieces perpendicular to the grain, into about 1/4 to 1/2 inch pieces.

    2. Add garlic salt (1 tsp), light soy sauce (1 tbsp), and mix & massage with the pork slices for about 1 minute.

    3. Then, we'll crack, beat, and pour the egg (0.50 )​ into the bowl, and mix & massage for another 30 seconds.

    4. Let the pork marinate while we prepare the rest of our ingredients.

  2. Cut vegetables & pineapples

    1. These are all basically optional, but we'll cut our bell peppers into triangles (red bell peppers (1 oz), yellow bell peppers (1 oz), green bell peppers (1 oz)), and red onions (1 oz), yellow onions (1 oz) into small pieces.

    2. We'll also cut some pineapple slices (4 oz).

  3.  Create sauce

    1. We'll create our sauce with ketchup (4 tbsp), brown sugar (4 tbsp), vinegar (3 tbsp), cornstarch (1 tsp), salt (0.50 tsp), and water (2 tbsp). Mix it thoroughly for about 45 to 60 seconds.

  4. Coat pork in flour

    1. Add flour (2 tbsp) to the marinated pork and massage for about 1-2 minutes to coat the pork evenly in the flour. You may need to add dashes of water to help spread the flour around.

    2. Add cornstarch (3 tbsp) to a plate, and coat each piece of pork with it. Squeeze each pork piece a few times to help cover each piece.

  5. Fry pork

    1. As with our Honey Walnut Shrimp and General Tso's Chicken recipes, we'll be frying our pork twice - a first time to cook it, a second to bring out the crunchiness.

    2. We'll fill our wok with enough corn oil to submerge the pork pieces. Set the stove on high heat and wait for the oil to heat up.

    3. Fry #1

      1. Heat the oil to 300-350°F / 149-176°C. Carefully transfer the pork into the wok and fry for 7-8 minutes. As you transfer, squeeze the pork to help the flour stick more.

      2. Leave the pork alone for 1-2 minutes, because it'll cause the flour and cornstarch to come loose. Transfer the pork out with a ladle once the pork starts browning and crisping.

    4. Fry #2

      1. For the second fry, heat the oil to 400°F / 204°C and fry for 1-2 minutes. Transfer the pork out with a ladle.

    5. How to tell if the oil is hot enough

      1. You can try dropping a small piece of a vegetable (like our bell peppers) into the oil. If it starts bubbling immediately, then the oil is hot enough.

      2. If you want to be more precise, you can also use an instant-read thermometer to monitor the oil temperature throughout the frying process.

  6. Cook other ingredients, sauce and mix

    1. After frying, empty the oil from the wok to save for future cooking.

    2. Then, we'll combine everything in the wok in a few stages:

    3. Add the chopped vegetables, and cook for 30 seconds.

    4. Add the pineapple slices, and cook for another 30 seconds.

    5. Transfer the veggies and pineapples out of the wok.

    6. Add some corn oil, and start reducing the sauce for 1-2 minutes, until boiling.

    7. Throw everything (pork, veggies, pineapples) back into the wok. Mix around with the sauce for 1-2 minutes.

    8. Transfer onto a plate and enjoy immediately to maximize the crunchiness!

summer-charcuterie-board

How to Build A Summer Charcuterie Board

 

SUGGESTED INGREDIENTS 

  • Watermelon– I cut my watermelon slices relatively thin and layered them to try and save space

  • Green grapes

  • Peaches

  • Variety of cheeses– Try to hit the four categories -- aged, soft, firm and bleu

  • One or two dips– Whether they’re cheese, meat, or veggie, dips are a great addition to any charcuterie board. They’re easy to eat and offer some textural variety, too. 

  • Honey– Honey and brie go hand-in-hand. Fresh summer jams and spreads are never a bad idea either!

  • Prosciutto– Charcuterie essentially means meat shop in French, so the cornerstone of any easy charcuterie is cured meat. Prosciutto, salami, and capicola are great options!

  • Crackers and toasted pita chips

  • Mint leaves

  • fruit-salad-with-yogurt-carved-melon-cantaloupe-bowl

    Cantaloupe Breakfast Bowl


    INGREDIENTS

    • 1 cantaloupe

    • 1/2 cup greek yogurt

    • Small amount of granola

    • 3 oz. each your choice of berries

    • 1/2 stone fruit of your choice, thinly sliced

    • Honey

    • Mint sprig

    INSTRUCTIONS

    1. Cut the cantaloupe in half and remove the seeds

    2. Fill the cavity with the yogurt

    3. Top with granola, berries and fruit

    4. Drizzle with honey and mint

    Vegan Margherita  Pizza


    INGREDIENTS

  • Pre-made pizza crust

  • 2 teaspoons extra virgin olive oil

  • 2 tablespoons marinara sauce

  • 1 clove garlic , minced

  • Vegan option: Miyoko's Liquid Mozzarella - easy melt and creamy finish that beckons to traditional Italian mozzarella

  • Or, 3 ounces fresh mozzarella cheese , sliced into 1/4-inch thick pieces

  • 1 Roma tomato , sliced

  • 2 large basil leaves , sliced into ribbons

  • freshly ground black pepper
     

  • INSTRUCTIONS

  • Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot. If you don't have a pizza stone, place pizza directly on wire oven rack.

  • Brush the pizza crust with the olive oil, then evenly spread the marinara sauce on, leaving a 1-inch border around the edge. Sprinkle the garlic over the top. Top with the mozzarella and tomatoes, leaving space in between.

  • Bake for 8-10 minutes until crust is golden and cheese is melted and bubbly. Remove from oven and sprinkle the basil over the top, along with 1-2 grinds of fresh black pepper.

  • Cut into wedges and serve immediately.

  • watermelon-blueberry-salad-recipe

    Watermelon, Blueberry, and Feta Salad


    INGREDIENTS

    • 4 cups watermelon balled (about half a large watermelon)

    • 3 cups blueberries

    • 1/4 cup mint, finely chopped

    • 2 tablespoons honey

    • 4 ounces feta, crumbled

    INSTRUCTIONS

    1. Combine the watermelon, blueberries, mint, and honey in a large bowl. Stir to fully combine.

    2. Refrigerate for 20 to 30 minutes to allow the fruit to marinate.

    3. Add the feta to the fruit, stir to combine, and serve.

    Tomato, Avocado Bagelwich

     

    INGREDIENTS

    • 1 everything bagel

    • 2 tablespoons cream cheese

    • 1 tomato sliced

    • 1/2 avocado sliced

    • 1 pinch smoked sea salt

    • 1 tablespoon chopped chives

    • 1 drizzle extra virgin olive oil

    • 1 handful spicy microgreens

    INSTRUCTIONS

    Spread the cream cheese on one or both sides of the bagel. Add the tomatoes on one side and the avocado on the other. Sprinkle both with smoked salt, the chives and then drizzle with olive oil. Add the microgreens on top, then sandwich the bagel together. YUM.

    easter-brunch-grazing-board

    Easter Brunch Grazing Board


    INGREDIENTS

    • Fresh berries - ⅓ cup per person

    • Easter candy - 2 tablespoons per person

    • Spring vegetables - cucumber spears, asparagus, radishes - ¾ cup per person

    • Honey with honeycomb

    • Soft boiled eggs - 2 halves per person

    • Brioche toast or waffles  - 2-3 triangles per person

    • Prosciutto, Serrano, or country ham - 2 ounces per person

    • Seasonal cheese - blueberry cheddar - 1 ounce per person

    • Fresh ricotta cheese - 2 tablespoons per person

    • Hot cross buns - 1 per person

    INSTRUCTIONS

    1 day ahead:

    Purchase produce, make ricotta cheese and hot cross buns.

     

    The morning of:

    Slice cheese and veggies. Make soft boiled eggs. Keep all ingredients chilled until ready to serve.

     

    30 minutes before serving:

    Toast brioche triangles or waffles. Place the candy, ricotta, and honey in small serving vessels or bowls. Spread them out on your charcuterie board or platter to make a frame or anchors to arrange the other ingredients around. I like to put my brioche toasts and hot cross buns in the center line of the board, then arrange the other ingredients around them. Use items like berries or candy to tuck in nooks and crannies of your board to make it look full. Serve and enjoy!

    pasta-with-burst-cherry-tomato-sauce

    Pasta with Roasted Garlic and Burst Cherry Tomato Sauce

    INGREDIENTS

    • 1/2 Cup Extra Virgin Olive Oil

    • 1/4 Cup Good White Wine

    • 4 Large Garlic Cloves, Peeled & Thinly Sliced

    • 2 1/2 Pints Ripe Cherry Tomatoes

    • 1/2 Teaspoon Dried Crushed Chili Peppers (Optional)

    • 2 Large Fresh Basil Sprigs, Thinly Sliced

    • Salt & Pepper

    • 1 Pound Dried Pasta Of Choice

    • Grated Parmesan or Pecorino Romano Cheese

    INSTRUCTIONS

    1. Heat a large pot of lightly salted water to a boil.

    2. While the water is heating, heat the oil in a large skillet over medium heat, and add the garlic.

    3. As soon as the garlic begins to sizzle, add the wine and tomatoes and stir to coat.

    4. Continue to cook the tomatoes until they begin to burst, about 5 to 6 minutes.

    5. Use a wooden spoon to smash half the tomatoes, stirring occasionally to create a sauce.

    6. Season with the chili flakes, basil, salt and pepper and cook about 4 to 5 minutes more.

    7. As soon as the water has come to a boil, cook the pasta until it is "al dente".

    8. Drain the pasta, reserving a small cup of the pasta water.

    9. Return the pasta to the pot and dump the tomato sauce on top.

    10. Over high heat, stir the pasta with the sauce, adding a little of the pasta water to keep prevent the sauce from drying up too much.

    11. Serve in individual bowls topped with grated cheese.

    coconut_lovers_paleo_granola

    Healthy Breakfast Bowl

    INGREDIENTS

    • 1 Cara Cara orange (or any other variety)

    • 6 large strawberries

    • Any other fruit you'd like to throw in!

    • 1 cup Grandy Oats Granola (or your favorite granola)

    • 1 cup yogurt

    INSTRUCTIONS

    Clean and cut all fruit. Layer yogurt, then granola, then fruit. Serve chilled.

    Sauteed-Green-Beans-Cherry-Tomatoes

    Skillet Tomatoes & Green Beans

     

    INGREDIENTS

    • 1 pound cleaned, trimmed green beans

    • 1/2 pound cherry tomatoes, halved

    • 1 tbsp olive oil

    • Salt and pepper to taste

    INSTRUCTIONS

    In a large skillet, add the oil and green beans, cook over medium-high heat for 10 minutes. Add the tomatoes. Season with salt and pepper to taste, Cook an additional 3-10 minutes depending on your preferred doneness of the beans.

    Tomato & Beet Salad

    INGREDIENTS

    • 1 pound scrubbed small beets

    • 2 pounds tomatoes, preferably heirloom

    • 1 pint cherry tomatoes

    • 1/4 cup crumbled feta

    • 1/4 cup fresh cilantro leaves

    • 1/4 cup extra-virgin olive oil

    • Salt and pepper

    INSTRUCTIONS

    Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.

    skillet-ckn-pot-pie-with-biscuits

    Chicken Pot Pie with Biscuit Crust

    INGREDIENTS

    • ¼ cup butter

    • 1 small onion, chopped 

    • 3 celery ribs, chopped

    • 3 carrots, chopped

    • ⅔ cup frozen peas

    • 3 tablespoons chopped fresh parsley

    • ¼ teaspoon dried thyme

    • ¼ cup all-purpose flour 

    • 2 cups lower-sodium chicken broth 

    • ⅔ cup half-and-half cream

    • salt and ground black pepper to taste

    • 3 cups cooked chicken, cut into bite-size pieces

    • 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Immaculate Organic Biscuits)

    • 1 egg yolk, beaten 

    • 1 tablespoon water

    INSTRUCTIONS

    1. Preheat oven to 350 degrees
       

    2. Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
       

    3. Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
       

    4. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

    rocotta

    Orange, Mandarin and Ricotta Salad

    SALAD INGREDIENTS

    • 1 cup Quinoa

    • 2 Tbsp Olive oil

    • 1 Radicchio, cut into 8 wedges

    • 1 Orange, peeled and sliced

    • 1 Mandarin, segmented

    • ½ cup Basil leaves

    • 1 cup Ricotta cheese

    DRESSING INGREDIENTS

    • 2 TbspRunny honey, melted

    • 2 TbspOlive oil

    • 1Mandarin, zested and juiced (Main)

    • 1 tspOrange zest (Main)

    INSTRUCTIONS

    1. Place the quinoa into a pot with 2 cups of water. Bring to a simmer, cover and cook for 15 minutes until all the liquid has absorbed. Fluff with a fork.
       

    2. To make the dressing, in a small jar shake together the honey, oil, mandarin zest and juice and orange zest.
       

    3. Heat the oil in a frying pan. Add the radicchio wedges and brown on each side. This is quick. Set aside.
       

    4. In a large bowl combine the quinoa, radicchio, orange, mandarin, basil leaves and dressing. Stir gently, so as not to break up the radicchio.
       

    5. Serve on to a platter topped with ricotta, season with salt and pepper.

    How-to-Make-Hot-Chocolate

    Snowman Hot Chocolate

     

    INGREDIENTS TO MAKE 4 CUPS HOT CHOCOLATE 

    • 12 large marshmallows

    • 16 small pretzel rods

    • 12 mini chocolate chips

    • 4 candy corn candies

    • Whipped cream

    • melted chocolate for decorating

    INSTRUCTIONS

    1. Make the snowman by placing a toothpick halfway through one of the marshmallows. Place a second marshmallow on top and repeat to get three marshmallows in the shape of a snowman.
       

    2. To the bottom marshmallow add two pretzels for legs and two in the middle marshmallow for arms.
       

    3. In a small bowl melt some chocolate and place into a plastic baggie. Pipe buttons and add the mini chocolate chips. Decorate a face and stick a candy corn nose in the marshmallow.
       

    4. Heat up the hot chocolate and serve in mugs. Place a thin layer of whipped cream on top. Place one snowman in each mug and enjoy.

    Nourishing-Homemade-Veggie-Soup

    Homemade Veggie Soup

     

    INGREDIENTS 

    • 1 Tbsp olive, or avocado oil

    • 1 yellow onion, diced

    • 3 carrots, peeled and diced

    • 3 celery stalks, diced

    • 4 cloves fresh garlic, minced

    • 1 red bell pepper, diced

    • 3 medium potatoes, diced into 1/2 inch cubes

    • 6 cups low-sodium chicken, vegetable, or beef broth/stock (using beef bone broth will increase the protein content)

    • 1 (14.5 oz) jar diced tomatoes, with juice

    • 2 bay leaves

    • 1.5 cups chopped frozen or fresh green beans, chopped into bite-sized pieces

    • 1 cup frozen peas

    • sea salt and freshly ground black pepper

    • a handful of fresh parsley leaves, chopped

    INSTRUCTIONS

    1. Heat oil in a large stock pot or dutch oven, over medium heat.
       

    2. Add your onions, carrots, and celery, garlic, and bell peppers then sauté for about 4 minutes.
       

    3. Add in broth, diced tomatoes in juice, potatoes, bay leaves, and bring to a boil.
       

    4. Lower the heat, cover and simmer until potatoes are tender about 20 minutes,
      then add in your green beans and peas and simmer an additional 5 minutes.

       

    5. Taste test and adjust seasoning with sea salt and pepper to your preference.
       

    6. Remove bay leaves.
       

    7. Garnish with fresh chopped parsley and serve while hot.

    Roasted Sweet Potato Jack-o-Lantern Faces and Ghosts

    INGREDIENTS 

    • Oil

    • Sea salt

    • For the Jack-o-lanterns:

      • Large red yams (3" to 4" diameter)

    • For the Ghosts:

      • Small sweet potatoes (1-1/2" to 2" diameter)

    INSTRUCTIONS

    1. Preheat oven to 400 degrees. Grease each large baking sheet with 2 T. oil.
       

    2. Jack-o-lanterns:

      1. Peel the red yams. Slice crosswise into 3/16" to ¼" slices. Use small jack-o-lantern cutters to cut out the eyes and mouth for each slice. Because the potatoes are so hard, place a small flat plate on top of the cutters, and press down to help the cutters push through the raw potato. Place the jack-o-lantern faces onto the greased baking sheet in a single layer, rubbing them gently into the oil, then turn them over.
         

    3. Sprinkle lightly with sea salt. Bake for 20 minutes, or until tender.
       

    4. Ghosts:

      1. Peel the sweet potatoes. Slice lengthwise into 3/16" to 14" slices. Place them onto the greased baking sheet in a single layer, rubbing them gently into the oil, then turn them over. Sprinkle lightly with sea salt.
         

    5. Bake the pans for 20 minutes or until the potatoes are tender. Remove from oven and let cool 1-2 minutes. Loosen the slices from the baking sheet with a spatula, then leave them in the pan until they are cool enough to handle with your hands.
       

    6. Use a large diameter plastic straw, like one from a Boba drink, to cut out the eyes. Boba drink straws have one end that is flat, and the other end that is cut diagonally to create a sharp tip to pierce the the plastic cover of the boba drink. For oval shaped eyes, squeeze near the flat end of the straw to make the opening oval shaped before cutting each eye out. If you want round eyes, just leave the straw as is before cutting the eyes out

    healthy-spaghetti-squash-recipe

    Mediterranean Spaghetti Squash Bowls

    INGREDIENTS 

    Spaghetti squash and filling

    • 2 spaghetti squash

    • 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided

    • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

    • 1 red bell pepper, chopped

    • ⅓ cup chopped red onion (about ½ small onion)

    • ¼ cup thinly sliced Kalamata olives

    • 2 tablespoons chopped fresh basil and/or parsley, plus extra for garnish

    • 1 clove garlic, pressed or minced