Archives: Recipes

In a large pot of salted boiling water, cook linguine according to package directions until al dente. Set aside ½ cup of pasta water, then drain pasta and set aside.

In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Sprinkle flour over evenly, then stir and cook until mixture is lightly golden.

Very gradually add broth in while whisking, 2 tablespoons at a time, waiting for mixture to become completely smooth before adding more broth. Bring mixture to a boil, then gradually stream in milk while whisking. Bring to a simmer and cook until sauce is thickened, 2 to 3 minutes.

Remove from heat and add Parmesan and yogurt, if using. Season with salt, pepper, and a pinch of red pepper flakes.

Add pasta and a 1/4 cup reserved pasta water to sauce and toss to combine. If sauce is too thick add more pasta water, a tablespoon at a time, until desired consistency.

Garnish with parsley before serving.

In a medium saucepan, heat oil over medium heat. Add onion and carrot and cook until onion is soft about 7 minutes. Add celery, garlic, and thyme, and cook, stirring, until garlic is fragrant, about 2 minutes more. Add chicken broth, 2 cups of water, and beans; bring to a boil. Season with salt and pepper.

Reduce heat, and simmer until the soup has thickened slightly, about 20 minutes. Stir ham into soup and season with salt and pepper.

Serve warm topped with parsley.

Bring a large pot of water to boil on high heat.

Peel the sweet potatoes with a hand peeler.

Dice the potatoes into chunks and place them into the pot. Cook the potatoes for 20-30 minutes, or until the potatoes are fork tender.

Drain the potatoes over a colander.

Place the potatoes in a large mixing bowl and mash them with a hand masher or electric beater.

Then, pour the butter and milk into the mixture and continue mixing until creamy. Season with salt and pepper.

Scoop the mashed sweet potatoes into a bowl, sprinkle with chopped parsley and serve!

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or grease the cups with nonstick cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.

In a large bowl, combine the pumpkin, eggs, maple syrup, cooled coconut oil, milk, and vanilla extract. Stir until smooth.

Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Don’t over mix.

Pour the muffin batter evenly into the prepared muffin cups. Sprinkle the muffins with turbinado sugar, if using. Bake for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool and enjoy!

Heat your pan over medium high heat. Whisk together the egg and egg white and season with salt and pepper. Add 1 tsp of vegetable oil to the pan. Add the eggs and cook until just scrambled. Remove from pan and set aside.

Add the remaining vegetable oil and sesame oil to the hot pan. Add the scallions, cabbage, carrot, garlic, ginger, and any other veggies you like. Cook for 1-2 minutes until they just begin to soften.

Add the rice and cook for 2-4 more minutes, stirring constantly, until the rice begins to crisp up.

Add the soy sauce and egg. Stir together and cook for 1 more minute. Enjoy!

In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain and let cool slightly before transferring to a large serving bowl.

In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain.

Add red onion and cook over medium heat until starting to soften, about 3 minutes. Whisk in in apple cider vinegar, water, olive oil, Dijon mustard, and sugar. Bring mixture to a simmer, then turn off heat and season with salt and pepper.

Stir in green onions and gradually pour mixture over potatoes.

Toss to combine and serve warm.

Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).

In a small saucepan, melt the butter over low-medium heat. Add the garlic and cook until fragrant (1 minute). Turn off heat; whisk in the lemon juice and brown sugar.

Place the salmon onto lined baking tray | sheet. Season with salt and pepper to taste. Pour the lemon butter over the salmon, and using a spoon, spread evenly over the salmon. Sprinkle with parsley and dill. Arrange lemon slices over the salmon. Fold the sides of the foil over the salmon to cover and completely seal the packet closed.

Bake until cooked through (about 12-15 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat. Garnish with extra parsley if desired and serve immediately.

In a small bowl, combine corn, tomatoes, black beans, cilantro, garlic, salt, and pepper.

In a large bowl, toss shrimp with chili powder and Cajun seasoning. In a large skillet coated with cooking spray, sauté shrimp until pink, about 5 minutes.

Divide shrimp evenly among each tortilla. Top with 1/3 cup corn salsa and add a dollop of guacamole. Serve with fresh lime wedge.

In a large bowl, mash avocado and gently stir in eggs, green onion, lemon juice, salt, and pepper.

Serve over toasted bread, with crackers for dipping, or over leaf lettuce for a lower carb option

Preheat oven to 400°F. Add the asparagus onto a baking tray and coat with olive oil, salt, pepper, and garlic.

Place salmon fillets in the middle of the baking tray. In a small bowl, add the olive oil, honey, and garlic. Mix until well combined. Coat salmon with mixture.

Bake for 12-15 minutes, or until salmon flakes with a fork. Enjoy!

Line a sheet pan with parchment paper or a silicon baking mat and set aside.

Fill a sauce pot with 1-2 inches water and bring to a boil. Set a heat-proof bowl over top of the boiling water, making sure the bottom doesn’t rest in the water. Add the chopped dark chocolate to the bowl and stir constantly until fully melted. You can also use a double boiler, or microwave the chocolate slowly (on 15-20 second intervals) until smooth.

Pour the chocolate onto the parchment paper or silicon mat-lined pan, spreading to make an even layer in whatever shape you’d like.

Sprinkle the melted chocolate with chopped nuts and dried fruit. Top with a small bit of sea salt.

Allow your chocolate to set in the freezer for 5-10 minutes, and then break into pieces.

Arrange a rack in the middle of the oven and heat to 400°F. Prepare space in the freezer for a baking sheet.

Combine the potatoes, peppers, and onions together in a medium bowl. Drizzle with the oil and 1/2 teaspoon of the salt, and toss to coat. Transfer to an even layer on a baking sheet and roast until the potatoes are tender, about 20 minutes.

While the veggies roast, whisk together the eggs, milk, and remaining 1/2 teaspoon salt until combined. Melt the butter in a 10-inch skillet (cast iron or nonstick would be ideal) over medium heat. Add the eggs and cook, stirring occasionally, until mostly set but still moist, 4 to 5 minutes. Remove from the heat.

Let the eggs and roasted vegetables cool while you set up an assembly station — the eggs and vegetables should be room temperature for best assembly. Tear off 12 squares of aluminum foil. Have your cheese and tortillas standing by. Place a tortilla on top of a piece of foil. Sprinkle 2 tablespoons of cheese onto the tortilla. Top the cheese with 1/4 cup roasted vegetables, followed by 2 heaping tablespoons of the scrambled eggs, and any extra toppings.

Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up.

Wrap the burrito tightly in the aluminum foil and repeat with filling and folding the remaining burritos. Freeze the burritos in a single layer on a baking sheet — they’ll freeze faster and more uniformly this way. Store frozen burritos in a gallon-sized zip-top freezer bag for longer-term freezing.

Unwrap and microwave on high for 1 to 2 minutes, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.

Preheat oven to 450 degrees. Line a baking sheet with foil and coat with cooking spray.

Combine mustard, maple syrup, paprika (or chipotle), pepper, and salt in a small bowl.

Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon.

Roast salmon until just cooked through (approx. 8-12 minutes).

Heat the oven to 425°F. Toss the butternut squash with 1 tbsp olive oil, garlic, thyme, salt, and pepper. Roast for 25-30 mins or until tender.

In a large pot, combine lentils, 6 cups water and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.

In a small bowl, whisk together vinaigrette ingredients. .

While the lentils are still warm, toss them with the vinaigrette. Add the roasted squash and onions and toss until well coated. Taste and season with salt and pepper as needed.

If desired, sprinkle with pecans, pumpkin seeds, and/or dried cranberries before serving.

Brown the ground meat, onion, and garlic in a skillet or heavy saucepan. Drain off any grease.

Add the tomato sauce, water, and uncooked pasta. Cover and simmer for 10 minutes.

Add the fresh or frozen vegetables, stir and continue cooking until the pasta and vegetables are tender (about 10 more minutes).

Serve with a sprinkle of cheese and fresh herbs, like basil, if you have them.