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Breakfast

Apple Cinnamon Baked Oatmeal

Source

Ingredients

1 3/4 cup unsweetened vanilla almond or cashew milk , (any milk product can be used)
2 large eggs
1/3 cup maple syrup
1/4 cup butter or coconut oil, melted
1/4 cup unsweetened applesauce, (can sub with mashed banana)
3 cups old-fashioned rolled oats, (gluten-free as needed)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
1 1/2 cups finely chopped apple , or 1 small apple (I like Honeycrisp)
Optional for topping: 1/4 to 1/2 cup chopped walnuts or pecans
Optional garnish: whipped topping, ice cream, yogurt, nut/seed butter, drizzle of chocolate, maple syrup, and/or fresh fruit

Directions

Preheat the oven to 350°F. Spray a 9×9-inch or 11×7-inch (or other similar size) baking pan with nonstick spray. Stir the liquid ingredients (milk, eggs, maple syrup, melted butter and applesauce) together in one large bowl.
Add the dry ingredients (oats, baking powder, spices and salt) to the bowl with the wet ingredients and mix until fully combined, then stir in diced apple. Pour the mixture into prepared baking pan. If desired, top with additional apple slices and/or nuts (or stir nuts into the oatmeal, if using).
Bake oatmeal for 35 minutes or until the center appears almost set, which will give you a soft oatmeal. For drier and more solid baked oatmeal, bake until center has set. Cool for at least 5 minutes before serving. Spoon or slice and serve with yogurt, almond butter or maple syrup, if desired.

French Toast Casserole Recipe

Source

Ingredients

French Toast

1 Loaf sourdough bread
8 large eggs
2 cups milk
1/2 cup heavy cream
1 tablespoon vanilla extract
3/4 cup sugar

Topping

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces

Directions

Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.
In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over bread.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.
When ready to bake, preheat the oven to 350 degrees F.
Unwrap the baking dish and sprinkle the topping evenly over the bread.
Bake, uncovered, for 45-60 minutes, depending on how soft you like it.

Belgian Protein Waffles

Source

Ingredients

1 cup 2% cottage cheese I love and use Good Culture cottage cheese because of the quality, flavor and thick texture
1 cup whole oats
2 whole eggs
1 tbsp full-fat canned coconut milk
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
2 large egg whites (⅓ cup) *Use real eggs not liquid egg whites
1 tsp real maple syrup *Optional for topping

Directions

Place all ingredients into a blender (I use my Blendtec), except egg whites and blend until smooth. Beat egg whites in a stand mixer until stiff peaks start to form. Gently fold egg whites into blended mixture until just combined. Preheat waffle iron while allowing the batter to sit for a few minutes. Next, pour about a cup of batter into a greased waffle iron and cook until set. I used a Belgian waffle maker for this recipe, but a regular waffle iron will work fine, too. Just adjust the amount of the batter to the size of your waffle iron plates.

Blueberry Buttermilk Waffles

Source

Ingredients

2 cups all purpose flour, spooned and leveled, plus 1 teaspoon for dusting berries
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup fresh blueberries (6 ounces), plus more for serving
Nonstick cooking spray
Sweetened creme fraiche and confectioners' sugar, for serving

Directions

Preheat oven and waffle maker; combine dry ingredients:
1. Preheat oven to 275°F; set a rack on a baking sheet and place in oven. Preheat waffle iron according to manufacturer's instructions. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside.
Whisk buttermilk, butter, and eggs; add flour mixture:
1. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined. Toss berries in 1 teaspoon flour; fold into batter.
Cook waffles:
1. Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes.
Transfer to oven to keep warm while remaining waffles cook:
1. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with blueberries, crème fraîche, and a sprinkle of confectioners' sugar or maple syrup.

Chocolate Baked Oats

Source

Ingredients

2 cups old fashioned rolled oats, divide
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (dairy or nondairy)
2 large eggs
2 tablespoons avocado oil or neutral oil of choice
1/2 cup natural peanut butter
1/3 cup maple syrup
1/2 cup stevia-sweetened chocolate chips, divided

Directions

Preheat your oven to 350 degrees. Lightly grease an 8X8 or 9X9 inch baking pan and set aside.
Put 1 cup of the rolled oats in your blender and blend until it turns into oat flour.
In a medium bowl, whisk together the oat flour, the remaining 1 cup of rolled oats, cocoa powder, baking powder, and salt.
Add the milk, eggs, peanut butter, maple syrup, and 1/4 cup of chocolate chips. Stir until combined.
Pour the oatmeal mixture into the prepared baking pan. Top with the remaining 1/4 cup of chocolate chips.
Bake in the preheated oven until the top is set, for about 20-30 minutes.

The Ultimate Chocolate Granola

Source

Ingredients

3 cups rolled oats
1 1/4 cups sliced raw almonds
3/4 cup unsweetened coconut flakes
1/2 cup cocoa powder
1/4 teaspoon salt
1/2 cup turbinado sugar
2/3 cup melted coconut oil (measured in liquid form)
1/3 cup maple syrup
1 teaspoon vanilla (optional)
1 1/2 cups chocolate chips
sea salt for finishing

Directions

Make: Preheat the oven to 250 degrees Fahrenheit. Toss the oats, almonds, coconut, cocoa, salt, and 1/3 cup of the sugar in a large bowl. Whisk the melted coconut oil, maple syrup, and vanilla together. Set aside. Pour the liquids over the dry ingredients and stir to combine. Spread the granola into two large jelly roll pans in an even layer.
Bake: for 50 minutes total, stopping about halfway through to check the granola and shake or stir the pan if needed. After 50 minutes, sprinkle the chocolate chips over the top of the granola, return to the oven for 5-10 minutes until chocolate chips are very soft. Sprinkle with the remaining turbinado sugar and coarse sea salt to taste. The added sugar and salt should stick the outside of the chocolate chips. YES
Store: Let the granola stand for 1-2 hours. Gently scoop the granola into jars or an airtight container for storing. The advantage of doing this when the chocolate chips are still soft (at the 1-2 hour mark) is that it makes for great texture once it cools – the chocolate chips will sort of melt their way into the clusters and harden within each individual granola cluster. SO GOOD. You can also leave the granola out overnight or for several hours until the chocolate chips are fully cooled and hardened if you want to preserve the shape of the individual chocolate chip pieces in the granola.

Oatmeal Chocolate Chip Pancakes

Source

Ingredients

2 cups oats
2 tsp baking powder
1/4 tsp sea salt
1/2 tsp cinnamon
3/4 cup (184 grams) plain greek yogurt
1 cup milk
1 egg
1 tsp vanilla extract
1/3 cup mini chocolate chips

Directions

Put everything besides the chocolate chips in the Blendtec. Cook on the griddle, adding chocolate chips after pouring batter.

Cinnamon Roll Baked Oatmeal

Source

Ingredients

2 cups rolled oats
1 cup quick oats
1/2 cup sugar
2 teaspoons baking powder
1 tablespoon cinnamon
1 teaspoon allspice
2 large eggs
1 cup milk
1 teaspoon vanilla extract
1/3 cup almond butter (Can sub for any nut butter, coconut oil or butter)

Directions

Preheat the oven to 350°F (180°C) and line an 8 x 8-inch pan with parchment paper. Set aside.
In a large mixing bowl, combine the rolled oats, quick oats, sugar, baking powder, cinnamon, and allspice, and set aside.
In a separate bowl, combine the eggs, milk, vanilla extract and almond butter. Whisk until combined. Add the wet mixture to the dry and mix until fully combined. If the mixture is crumbly, add a dash more milk until a thick batter is formed.
Transfer the mixture to the lined baking dish. Bake for 35 minutes, or until golden brown on top.
Remove baked oatmeal and allow to cool completely before glazing, if desired.

Orange Muffins

Source

Ingredients

Muffins

2 large eggs
1 cup granulated sugar
1/2 cup olive oil
1/2 teaspoon baking soda
zest of two oranges
1/2 teaspoon fine sea salt
2 teaspoons pure vanilla extract
2 1/4 cups all purpose flour
1/4 cup almond flour can substitute with 2 tablespoons additional all purpose flour
1/2 cup plain kefir
1/2 cup freshly squeezed orange juice
granulated sugar for sprinkling (if not glazing)

(Optional) Orange Glaze

1 cup powdered sugar preferably made with tapioca starch
3 tablespoons freshly squeezed orange juice
pinch fine sea salt
dash pure vanilla extract

Directions

In a large bowl, add the sugar and zest the oranges over it. Rub the zest and sugar between your fingers until it’s well-distributed and becomes like wet sand.
Add the eggs and using a hand mixer, beat the mixture until very light and fluffy, about 3-5 minutes. With the mixer on, slowly drizzle in the olive oil. Beat to combine.
Add the flour, vanilla, salt and baking soda and fold gently. Then, with the mixer on drizzle in the kefir and orange juice, beating until smooth. Cover the bowl with plastic wrap and set in the fridge for 2-4 hours or overnight.
Once it’s time to bake, preheat the oven to 400 F. Line two 12 cup muffin trays with liners, six in each, alternating cavities so that no muffins are next to each other.
Portion the batter into the cups, filling ¾ of the way. Sprinkle granulated sugar on top and bake for about 18 minutes, or until you can press the top of a muffin and it springs back.
To make the glaze: whisk all the ingredients together in a bowl then dip the completely cooled muffins in the glaze, face down. If the glaze is runny, add more powdered sugar. The goal is a thick but pourable consistency.
Store muffins in an airtight container.

Overnight Oats

Source

Ingredients

Base Overnight Oats

1/2 cup rolled oats
1/2 cup milk, dairy or dairy-free
1/4 cup Greek yogurt, or dairy-free yogurt
1 tablespoon chia seeds
1 tablespoon maple syrup

Banana Bread

1/2 banana, mashed
2 tablespoon chopped walnuts
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
pinch of ground flaxseed

Spiced Pear

1/2 pear, diced
1 tablespoon chopped pecans
1/2 teaspoon cinnamon
pinch of nutmeg

PB&J

2 tablespoon raspberry jam or puree
1 tablespoon peanut butter , or almond butter
1 teaspoon chopped pistachios

Piña Colada

1/4 cup small diced pineapple
1 tablespoon shredded coconut
1/4 teaspoon vanilla extract
*note: use coconut milk in the base recipe

Carrot Cake

1/4 cup shredded carrot
1 tablespoon shredded coconut
1 tablespoon raisins
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Strawberry Protein

1/4 cup small diced strawberry
1 scoop protein powder or collagen powder
1 tablespoon sliced almonds
1/2 teaspoon vanilla extract

Directions

Add all the ingredients into a sealable jar or bowl and give it a stir until it's all combined.
Let it soak in the fridge for at least 2 hours, but it's best to soak overnight for 8 hours. This will yield a creamier consistency.
Top your overnight oats with your favorite toppings and enjoy!

Protein Banana Muffins

Source

Ingredients

3 overripe bananas
1 large egg
1/4 cup maple syrup
1 teaspoon vanilla extract
2/3 cup nonfat Greek yogurt
1 cup oats blended into flour
1/2 cup vanilla protein powder see notes
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips

Directions

Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
Mash & Mix: In a large bowl, mash your bananas until smooth. Stir in the egg, maple syrup, vanilla extract, and Greek yogurt.
Blend the Oats: Blend your oats into a fine flour using a blender or food processor (or cheat and use oat flour).
Combine Dry Ingredients: In a separate bowl, mix the oat flour, protein powder, baking powder, cinnamon, and salt.
Fold it Together: Gently fold the dry ingredients into the wet ingredients. Stir until just combined—don’t overdo it! Fold in the chocolate chips.
Fill & Bake the Healthy High Protein Banana Muffins: Divide the batter evenly between the 12 muffin liners. Pop them into the oven and bake the healthy high protein banana muffins for 25–30 minutes or until a toothpick comes out clean.
Cool Down: Let the healthy high protein banana muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Pumpkin Chocolate Chip Muffins

Source

Ingredients

1 (15 oz) can pure pumpkin puree
1/2 cup canola oil, or melted coconut oil, use refined if you don’t want it to taste like coconut
2 large eggs
1 teaspoon vanilla extract
1/2 cup coconut sugar
1/2 cup unsweetened almond milk
1/4 cup pure maple syrup
2 cups flour (I like to use one cup whole wheat, one cup all purpose)*
2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/2 teaspoons ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini chocolate chips

Directions

Pre-heat oven to 350 degrees F and grease a mini muffin pan. To a large bowl, add the pumpkin puree, milk, eggs, oil, maple syrup, coconut sugar and vanilla extract. Use a large whisk to mix batter together well.
Next, add in the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Use a large spoon, or spatula, to mix the batter well, until it is all mixed together and there are no big lumps.
Use a tablespoon scoop, or small spoon, to scoop the batter into the mini muffin pan. You should get about 48 mini muffins with this recipe. Bake muffins until firm to the touch and an inserted toothpick comes out clean, about 20 minutes.
Remove muffins from the oven and let cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
See frequently asked question section for information on how best to store/freeze these pumpkin muffins.

Pumpkin Protein Pancakes

Source

Ingredients

1/2 cup pumpkin puree
3/4 cup cottage cheese (full-fat or 2%)
2 large eggs
2 Tbsp. maple syrup
1 1/2 cups old-fashioned rolled oats
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. kosher salt
Oil or butter for cooking
Optional add-ins or toppings: Chopped pecans or walnuts, chocolate chips, maple butter, almond butter, and/or maple syrup.

Directions

Add pumpkin puree, cottage cheese, eggs, and maple syrup to a blender. (Adding the wet ingredients first helps lubricate the blade and aid in smoother blending.) Next, add the dry ingredients (oats, baking powder, pumpkin pie spice, and salt).
Blend until smooth, starting on low speed and increasing to medium-high. (If you plan on mixing in nuts or chocolate chips, stir them in after blending.) Let batter sit in the blender while you preheat a skillet (or griddle) over medium heat. Grease with oil or butter.
Once the pan is hot, add 1/4 cup batter (the batter will be thick) to the pan for each pancake.
Use the back of a spoon to smooth out batter to create a rounded pancake. Cook for 2 to 4 minutes, or until pancakes slightly puff up and bubbles form around the edges. Gently flip, and cook another 2 minutes, or until golden brown on the underside. (Note: if the pancakes start browning too quickly, reduce heat to medium-low to prevent burning.)
Serve warm with toppings of choice.

Tortilla Breakfast Bake

Source

Ingredients

1 tablespoon olive oil
1/2 cup sliced mushrooms
1 small yellow onion, sliced thin
1 small green bell pepper, sliced thin
Kosher salt and freshly ground black pepper
1/2 cup spinach
One 12-inch flour tortilla
1 cup shredded Colby Jack cheese
4 large eggs
2 green onions, sliced thin
Hot sauce, for serving

Directions

Preheat the oven to 375 degrees F.
Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms, onions and bell peppers. Cook until slightly charred, 3 to 4 minutes. Season with salt and pepper. Turn off the heat and stir in the spinach. Remove the veggie mix to a plate.
Add the tortilla to the skillet, pressing it lightly to touch the bottom. Top the tortilla with two-thirds of the cheese and the reserved veggie mix. Crack the eggs over the top and cover with the remaining cheese. Sprinkle the yolks with salt and pepper.
Bake until the cheese has melted and the whites of the eggs have set, 15 to 17 minutes for a runny yolk, 20 to 22 minutes for a firmer yolk.
Transfer the tortilla to a cutting board or platter. Top with the green onions and hot sauce. Slice into wedges and serve.

Dessert

Brownies from Love and Lemons

Source

Ingredients

1 1/2 cups granulated sugar*
3/4 cup all-purpose flour
2/3 cup cocoa powder, sifted if lumpy
1/2 cup powdered sugar, sifted if lumpy
1/2 cup dark chocolate chips
3/4 teaspoons sea salt
2 large eggs
1/2 cup canola oil or extra-virgin olive oil**
2 tablespoons water
1/2 teaspoon vanilla

Directions

Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
Sprinkle the dry mix over the wet mix and stir until just combined.
Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!

Grandma Allison's Brownies

Source

Ingredients

1 1/2 cups granulated sugar*
3/4 cup all-purpose flour
2/3 cup cocoa powder, sifted if lumpy
1/2 cup powdered sugar, sifted if lumpy
1/2 cup dark chocolate chips
3/4 teaspoons sea salt
2 large eggs
1/2 cup canola oil or extra-virgin olive oil**
2 tablespoons water
1/2 teaspoon vanilla

Directions

Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
Sprinkle the dry mix over the wet mix and stir until just combined.
Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.

Chocolate Brownie Frosting

Ingredients

1/2 cup heavy cream
pinch of salt
1 tbsp corn syrup
10 oz milk chocolate, chopped
1/2 cup confectioners' sugar
8 tbsp cold unsalted butter, cut into 8 pieces

Directions

Heat the cream, salt, and corn syrup in a microwave-safe measuring cup on high until simmering, about 1 minute, or bring to a simmer in a small saucepan over medium heat.
Place the chocolate in a food processor. With the machine running, gradually add the hot cream mixture through the feed tube; process 1 minute after the cream has been added. Stop the machine; add the confectioners' sugar and process to combine, about 30 seconds. With the machine running, add the butter through the feed tube 1 piece at a time; process until incorporated and smooth, about 20 seconds longer.
Transfer the frosting to a medium bowl and cool to room temperature, stirring frequently, until thick and spreadable, about 1 hour.

Notes

For dark chocolate frosting use 10 oz of semi-sweet chocolate

Chocolate Cake Frosting

Ingredients

3 oz unsweetened chocolate, coarsely chopped
6 oz bittersweet chocolate, coarsely chopped
1 cup unsalted butter
2 cup confectioners' sugar
1 tbsp vanilla extract

Directions

Put both chocolates in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from the pot and set the chocolate aside to cool until tepid.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the confectioners' sugar and beat at high speed until light and creamy, about 2 minutes. Beat in the vanilla extract. Add the cooled chocolate at low speed, mixing until blended and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until slightly aerated, about 1 minute.

Notes

Can substitute 9 tbsp of cocoa powder and 3 tbsp of butter for the 3 oz of unsweetened chocolate

Chocolate Chip Cut Out Cookies

Source

Ingredients

1/2 cup (4 ounces, 112 grams, or 8 tablespoons) unsalted butter, softened
1/4 cup (54 grams) packed brown sugar (soft and moist, not dry and crumbly)
2 tablespoons (28 grams) granulated sugar
1 large egg yolk, room temperature
1 teaspoon vanilla extract
1 + 1/4 cups (149 grams) all-purpose flour
1/2 teaspoon table salt
3/4 cup (115 grams) mini semisweet chocolate chips
1 recipe Small Batch Buttercream Frosting (get recipe here)
Additional 1/4 cup (40 grams) mini semisweet chocolate chips if piping chocolate glaze

Directions

In a large mixing bowl on medium-high speed (with paddle attachment if using stand mixer), beat together butter, brown sugar, and sugar until light and creamy, about 1-2 minutes.
Scrape down the bowl then beat in egg yolk and vanilla.
Turn the speed down to low then gradually beat in flour and salt then add mini chocolate chips. A dough will form, but if it seems too crumbly, you may need to beat another 30-60 seconds on low for it to come together.
Remove the dough from the bowl and divide into two pieces. Place each piece between two sheets of plastic wrap. Roll each dough flat until 1/4-inch thick. Refrigerate for at least 1 hour or until firm.
Working with one dough piece at a time, remove the top plastic wrap then cut into desired shapes. As you run out of dough, gather up the scraps and reroll. If the dough gets too warm and sticky, refrigerate until cold again.
Repeat with the second dough piece. Place shapes on 2 ungreased cookie sheets.
Preheat oven to 350F/177C. Refrigerate shapes on the cookie sheets while the oven preheats (roughly 15-20 minutes). You want everything to be cold to minimize spreading.
Bake cookies 9-11 minutes or until golden brown on the edges. Let sit for 5 minutes then carefully transfer to wire racks to cool completely.
Decorate with buttercream frosting and chocolate glaze (see below), if desired.

Moist Chocolate Cupcakes

Source

Ingredients

Chocolate Cupcakes

1 cup (130g) all purpose flour
1 cup (207g) sugar
6 tbsp (43g) unsweetened cocoa powder*
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla
1/2 cup (120ml) hot water*

Chocolate Frosting

1 1/4 cups (280g) unsalted butter, room temperature
12 oz semi sweet chocolate chips, melted
3 tbsp (22g) Hershey’s dark cocoa powder
5 cups (575g) powdered sugar
Pinch of salt
4–5 tbsp (60-75ml) heavy whipping cream

Directions

Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
Add the dry ingredients to a large bowl and whisk together. Set aside.
Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
Add the wet ingredients to the dry ingredients and mix until well combined.
Add the water to the batter and mix until well combined. Batter will be thin.
Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
Add the melted chocolate and mix until well combined.
Add the cocoa powder and mix until well combined.
Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
Add remaining powdered sugar and salt and mix until smooth.
Add remaining heavy cream as needed to get the right consistency of frosting.
Pipe the frosting onto the cupcakes. I used Ateco tip 844.

Dole Whip

Ingredients

For 1 1/2 Quart Ice Cream Maker

7/8 cup Dole Soft Serve Mix
1 3/8 cup cold water
1 3/8 cup milk

For 2 Quart Ice Cream Maker

1 1/8 cup Dole Soft Serve Mix
1 3/4 cup cold water
1 3/4 cup milk

Directions

Mix ingredients in a mixing bowl. Whisk by hand until completely dissolved (about 2 minutes).
Pour mixture into ice cream maker and follow manufacturer's freezing directions (at least 15 minutes).

Soft & Chewy Gingerbread Cookies

Source

Ingredients

Cookies

1 cup salted butter, softened at room temperature
1 cup dark brown sugar, packed
1/2 cup molasses
3 cups all-purpose flour, spooned & leveled or weighed out 390 grams
2 1/2 tsp ground ginger
1 1/2 tsp cinnamon
pinch of nutmeg
1/2 tsp baking soda
1/2 tsp salt

Icing

2 cups powdered sugar
1 and 1/2 tbsp meringue powder
4-6 tbsp water

Directions

Make the Cookie Dough: Beat butter in a large mixing bowl with an electric mixer on high speed until creamed. Add the brown sugar and mix until well creamed together, about 1 minute. Add the molasses and mix until combined. Add the dry ingredients, and mix until a dough forms. Add 1-2 tsp of milk if your dough is a bit crumbly (see photos above).
1 cup salted butter, softened at room temperature,1 cup dark brown sugar, packed,1/2 cup molasses,3 cups all-purpose flour, spooned & leveled or weighed out,2 1/2 tsp ground ginger,1 1/2 tsp cinnamon,pinch of nutmeg,1/2 tsp baking soda,1/2 tsp salt
Roll and Chill: Divide the dough into two halves, and roll each one out to 3/8" thickness between sheets of parchment paper. (Use a ruler to check this, or just eyeball halfway between 1/4 and 1/2 inch. This is the perfect thickness for these cookies - trust! Even 1/2" is perfect - but don't go lower than 3/8")
Place the rolled dough, still sandwiched in parchment paper, on a baking sheet and cover loosely with a clean kitchen towel. Chill for 1-2 hours in the fridge or shorter in the freezer, until completely chilled and firm.
Cut out Cookies: Preheat your oven to 350° F. Line baking sheets with parchment paper or silicone baking mats. Cut shapes out of the chilled dough and place cookies a couple of inches apart on your prepared baking sheet. If the cookies are no longer firm and cold to the touch from working with the dough, pop the pan back in the fridge or freezer for 5 to 15 minutes to re-chill so that the cookies hold their shape when baked (it's fine to bake them from frozen).
While the cookies are baking, combine your dough scraps, roll back out, and cut out more cookies. Repeat this until all remaining dough is gone! You will need to chill the dough for a bit again once you roll the scraps back out so that it's firm enough to cut the shapes easily. (Roll it back out between the parchment each time to keep things easy.)
Bake: Bake cookies for 8-9 minutes. The cookies should appear just set, and will look a tad puffy. The centers may look a tad underdone. Don't be tempted to over bake them! They will set up to the perfect soft baked cookies. Let them cool on baking sheet for about 10 minutes before and transferring to a wire rack to finish cooling.
Tip: Bake a single test cookie first if you’re worried you’ll underbake them - you’ll see that 8 minutes yields the perfect cookie!
Decorate: Decorate by dipping the cooled cookies in this glaze (swap the maple syrup for milk, if desired), dusting them with powdered sugar, or piping them with royal icing.
Make Royal Icing: Combine all ingredients in a large bowl, starting with 4 tablespoons of water, and mix on high speed with an electric mixer for about 1 and 1/2 minutes. When the icing is the right consistency, you should be able to drizzle some of it into the bowl, and watch it sit on the surface of the mixture for 5-10 seconds before melting back in. If it's too thick, add 1 tablespoon of water at a time. If it's too thin, beat it for another 30 seconds to a minute, or add a bit more powdered sugar, a little at a time, beating between each addition.
Add the royal icing to a piping bag fitted with a wilton #1 tip (this is what I use to create the details on the cookies pictured). Pipe desired designs. Snowflakes are easy - you basically draw lines to connect the points, then make little Vs on each line. You can even use gel food coloring to tint the royal icing. While the icing is still wet, sprinkle on a little white sanding sugar for a pretty sparkle (optional, but that is what I use).
2 cups powdered sugar,1 and 1/2 tbsp meringue powder,4-6 tbsp water
Serve + Store: Enjoy cookies once decorated! Be sure to let the icing set completely before storing. Store cooled, set cookies in an airtight container at room temp for 4-6 days, or in the fridge for 6-8 (let cookies come to room temperature for a bit if they've been chilled before serving).
Cookie Dough and Cookie Make-Ahead Tips: The dough can be made, rolled out, and covered well and stored in the fridge for 1-2 days before baking. The cookies can be baked, cooled, and stored in an airtight container at room temp for 1-2 days before decorating.
Royal Icing Make-Ahead Tips: The royal icing can be made and stored in the fridge in an airtight container for 1-2 days before using, or leftovers can be stored in this same way and used for other decorating within 1-2 days. Simply re-mix for about 10-20 seconds with a mixer to loosen things back up after being in the fridge. The same guidelines from above can be used to adjust the icing's consistency.

Lump of Coal Cookies

Source

Ingredients

2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
1 1/2 teaspoons salt
2 eggs
1 teaspoon vanilla
1 1/2 cups black cocoa
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 cups all-purpose flour
10 ounces semi-sweet chocolate chips
1 cup crushed OREO cookies
black sanding sugar

Directions

In electric mixer, cream together butter, granulated sugar, brown sugar, and salt. Mix in eggs and vanilla. Mix in cocoa powder. (You may want to stir it in a bit by hand to get it started so the cocoa doesn't go flying everywhere.)
In a separate bowl, whisk together flour, baking powder and baking soda. Gradually fold into butter and cocoa mixture. Fold in chocolate chips and crushed OREOS. Form into balls; chill in refrigerator.
While dough is chilling, preheat oven to 350 degrees.
Roll balls in black sanding sugar. Place on ungreased baking sheet. Bake about 12 minutes. Let stand on cookie sheet one minute; transfer to wire cooling rack.

Peanut Butter Oatmeal Bars

Source

Ingredients

1 cup creamy peanut butter
1 cup butter (softened)
2/3 cup white sugar
1 1/3 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 1/2 cups flour
2 1/3 cups old fashioned oats

Topping

1 cup peanut butter
1/2 cup butter
6 Tbsp milk
4 Tbsp cocoa powder
3 1/2 cups powdered sugar

Directions

Preheat the oven to 375 degrees.
Line a rimmed half cookie sheet (13x18x1) with parchment paper, or spray with nonstick spray.
In a large mixing bowl, mix together your peanut butter and butter.
Add in the sugar and brown sugar and cream together till smooth, and light.
Add in the eggs, and vanilla and stir to combine.
In a separate bowl, combine the baking powder, salt, flour, and old fashioned oats.
Add the dry ingredients to the wet ingredients and stir it all together.
Press the cookie dough into the cookie sheet, spreading evenly to the edges. The dough is pretty sticky, so spray your hands or a rubber spatula with nonstick spray while you spread it.
Bake in the preheated oven for 15 minutes, until the middle is just barely set.
Allow the bars to cool for about 5 minutes, then drop peanut butter dollops over the top of the bars.
Allow to sit for about 1-2 minutes until the peanut butter starts to soften, then spread peanut butter evenly over the top.
In a medium sized heavy sauce pan over medium heat, add butter, cocoa powder and milk. Bring to a boil.
Remove from heat and whisk in powdered sugar till smooth.
Spread chocolate frosting over the top of the bars and spread into an even layer.
Allow frosting to set and bars to cool completely before cutting into squares to enjoy.
Store bars in an airtight container at room temperature for 5-6 days.

Red Velvet Cookies

Source

Ingredients

1 1/2 cups all-purpose flour
2 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter , softened
1 large egg
1 Tablespoon liquid red food coloring

Cream Cheese filling

1/4 cup butter
4 ounces cream cheese , softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla extract

Directions

For the cookies

Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
Whisk together the flour, cocoa powder, baking soda, baking powder and salt.
In a separate mixing bowl, beat together the butter and sugar until light and fluffy.
Add the egg and red food coloring and mix to combine.
Add the dry ingredients and mix on low speed, just until combined.
Use a tablespoon measurer to scoop the dough and then roll into balls (should make 24 cookies).
Line the dough balls on the prepared baking sheets. Use a measuring cup or the palm of your hand to gently flatten the balls just slightly.
Bake until edges start setting, about 8-9 minutes. Cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.

For the cream cheese filling

Beat together the cream cheese and butter until smooth.
Add powdered sugar and vanilla and mix until smooth. Add more powdered sugar or a splash of milk, if needed, until desired consistency is reached.
Once the cookies have cooled, add a small spoonful of cream cheese filling onto one cookie. Place another cookie on top and press them together to make a cookie sandwich.

Snickerdoodle Sandwich Cookies

Source

Ingredients

Cookies

1 Cup Butter Softened
2 1/2 Cup Granulated Sugar
3 Cup All Purpose Flour
2 Eggs Large
1 teaspoon Vanilla Extract
1/2 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1/2 teaspoon Cinnamon
Sea Salt Caramel Syrup

Cream Cheese Frosting

1/4 cup Butter Softened
8 ounces Cream Cheese Softened
4 cups Powdered Sugar
1 teaspoon Vanilla Extract
1-3 tablespoons Milk

Directions

Cookies

Preheat Oven to 375 Degrees
Line baking sheet with parchment paper or spray with cooking spray
In a mixing bowl beat butter on medium to high speed for 2 minutes and add 2 cups Sugar and continue to whip for 2 more minutes
Add eggs and vanilla extract and cream until combined and mixture is light and fluffy
In a separate bowl combine dry ingredients of All Purpose Flour, Cream of Tartar and Baking Soda. Mix to combine.
Add half flour mixture to butter mixture and mix together. When fully combined add remaining flour mixture.
Using a Medium size #24 cookie scoop shape into cookie dough balls.
In a separate bowl combine ½ teaspoon Cinnamon and ½ cup Sugar together. Roll cookie dough balls into mixture and fully coat.
Place cookie dough balls on baking sheet allowing 2 inches between cookies for baking
Bake at 375 Degrees for 9-11 minutes. Each oven cooks a little differently. Cookies are done with edges are just slightly golden. Do not over bake.
Allow cookies to cool on baking sheet for a couple minutes before moving to cooling racks.

Cream Cheese Frosting

In a large bowl or stand mixer combine cream cheese and butter and mix together. Scrape sides of bowl as needed.
Add powdered sugar and mix. Frosting will be very thick.
Add vanilla extract and combine. Slowly the frosting will thin down a little bit.
Add milk a little at a time. I use about 1 tablespoon milk for a perfect thick cheesecake like filling.
Using a piping bag or a ziploc bag snip corner off of bag and pipe frosting onto cookie. Make a swirl around the outside of the cookie leaving the center with some holes
Fill holes with Sea Salt Caramel Syrup and drizzle on frosting. Place cookie on top to make a sandwich
Store cookies in refrigerator until ready to serve

Grandma Allison's Spudnuts

Ingredients

1 1/2 C milk
2 tsp yeast
3/8 C sugar
3/8 C shortening
3/8 C instant potatoes (or 2/3 C mashed potatoes)
1 1/2 tsp salt
1 1/2 eggs
4 1/2 C flour

Directions

Make dough with all of the ingredients
Let rise for 1 hour
Roll them out to about 1/2 inch thickness
Cut out the doughnut shapes
Let the doughnuts rise again while heating the oil to 350 degrees
Cook the doughnuts for about 1 minute on each side

Strawberry Shortcake

Source

Ingredients

1 box white cake mix
additional ingredients to make cake; eggs, oil and water
1 (8 oz) package cream cheese, softened to room temperature
1/2 cup powdered sugar
1 (8 oz) container whipped topping (COOL WHIP), thawed
1 (13.5 oz) container pre-made strawberry glaze
3 cups fresh strawberries, hulled and cut into bite size pieces

Directions

Prepare white cake according to package directions for a 9" x 13" baking dish. Allow the cake to cool.
Then make the next layer. In a mixing bowl, combine softened cream cheese with powdered sugar until smooth.
Stir in thawed whipped topping and combine well.
Smooth over the cooled cake.
In a bowl combine the strawberry glaze with the sliced strawberries.
Spread this mixture on top of the cake.
Slice and serve.

Triple Chocolate Peppermint Cookies

Source

Ingredients

3/4 cup butter softened
1 cup sugar
1 large egg
1/4 teaspoon peppermint extract
1 3/4 cups flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup white baking chocolate
1 cup semisweet baking chocolate
1/4 cup candy canes crushed

Directions

Preheat the oven to 350 degrees. In a medium-sized mixing bowl cream the butter and sugar until light and fluffy. Add the egg and peppermint extract and mix until incorporated.
In another mixing bowl whisk the flour, cocoa, baking soda, and salt. Slowly add to the creamed mixture.
Shape dough into 1 inch balls and place 2 in. apart on un-greased baking sheets. Flatten to 2 in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Let cool completely on pans and transfer to a wire rack.
In the microwave in a microwave-safe bowl, add the white chocolate and cook for 30 seconds at a time stirring until melted. Drizzle over the cookies. Repeat for the semisweet chocolate and drizzle. Top with crushed candy canes and let set.

Dinner

Crispy Air Fryer Tofu

Source

Ingredients

16 ounce block firm or extra firm tofu
1 tablespoon cornstarch or arrowroot starch
1 tablespoon olive oil
1 tablespoon coconut aminos or soy sauce if gluten free isn't needed

Directions

Cut tofu into cubes and arrange on a clean towel or paper towels.
Place another towel on top of the tofu and place a cutting board on the towel. Place something heavy (I use my cast iron skillet) to weigh down and gently press out the moisture from the tofu. Let sit for for 15-30 minutes.
Once tofu has been pressed, place in a medium bowl. Sprinkle tofu with 1 tablespoon of cornstarch or arrowroot powder. This will help the oil and coconut aminos stick to the tofu and give it that crisp outside. Toss the tofu piece in the cornstarch/arrowroot to coat. It’s ok if the tofu isn’t perfectly coated.
Next, drizzle with oil and coconut aminos. Toss to coat again.
Preheat air fryer to 375℉ for 3 minutes. Once warmed up, place tofu in air fryer basket in an even layer.
Cook for 12 to 15 minutes, depending how crisp you want your tofu. Shake air fryer basket at the 5 minute mark to move tofu around so that it evenly cooks.
Once done cooking, remove immediately from air fryer and enjoy as part of a stir fry, salad, over rice or with your favorite dipping sauce.

Black Bean Soup

Source

Ingredients

2 tablespoons extra virgin olive oil
2 medium yellow onions, roughly chopped
4 large garlic cloves, crushed and peeled
2 carrots, peeled and roughly chopped
2 (15-ounce) cans black beans, drained and rinsed
4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
3/4 teaspoon oregano
1 teaspoon ground coriander
1-3/4 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Scant 1/2 teaspoon salt
1 tablespoon fresh lime juice
1/3 cup sour cream
Handful chopped fresh cilantro

Directions

Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
Puree the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.

Note: If using a standard blender, puree the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.

Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

Black Bean Sweet Potato Enchiladas

Source

Filling

1 1/4 pounds sweet potatoes (2 small-to-medium)
1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
4 ounces (1 cup) grated Monterey Jack cheese
2 ounces (1/2 cup) crumbled feta cheese
2 small cans (4 ounces each) diced green chiles
1 medium jalapeño, seeded and minced
2 cloves garlic, pressed or minced
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon salt, more to taste
Freshly ground black pepper

Remaining Ingredients

2 cups (16 ounces) mild salsa verde, either homemade or store-bought
10 corn tortillas
4 ounces (1 cup) grated Monterey Jack cheese
2 tablespoons sour cream
1 tablespoon water
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro

Directions

Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.
Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).
Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.
Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.
Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a clean tea towel so they stay warm.
Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.

Instant Pot Broccoli Cheddar Soup

Source

Ingredients

1 Tbsp butter
1 medium yellow onion, diced
2 or 3 celery ribs, diced
2 or 3 carrots, match-stick style or grated or diced
4 cups coarsely chopped fresh broccoli florets
3 cups chicken broth (or 3 cups of water and 3 tsp of Better than Bouillon Chicken Base)
1/4 cup butter
1/4 cup flour
2 cups milk
1 (8 oz) block of sharp cheddar, grated
1/2 tsp salt
Freshly ground pepper, to taste
Optional: cornstarch and water

Directions

Turn your Instant Pot to the saute function (“more”) and melt the 1 Tbsp of butter. When the butter is melted add in the diced onion. Saute for 3 minutes.
Add in the celery, carrots, broccoli and chicken broth.
Cover the Instant Pot and lock the lid in place. Make sure valve is on “sealing.” Set the manual button (or pressure cook button) to 1 minute.
While the pot heats up and reaches pressure melt your 1/4 cup of butter in a glass dish in the microwave (you can also melt in a pan on the stove). Slowly whisk in the flour until a creamy mixture is formed. Set aside. If desired (to speed up the process) you can also heat up the milk at this time. Grate your cheddar and set aside.
When the timer beeps indicating the time is up on your Instant Pot let the pot sit there for 5 minutes and then move the valve to “venting.” Remove the lid when you can.
Turn the Instant Pot back to the saute function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then add that whole mixture into the pot. Stir until the soup thickens. Stir in the milk, until it heats through (this is why heating it beforehand can speed up the process). Stir in the cheese, until it melts. Stir in the salt and pepper. If you want a thicker soup you can mix 2 Tbsp of cornstarch with 2 Tbsp of cold water in a small bowl and then stir the cornstarch slurry into the pot. This will produce a nice, thick soup.
Ladle into bowls and serve. Store leftovers in an airtight container in the fridge for up to a week. Although I personally haven’t tried freezing this soup, I believe that it would freeze well.

Buffalo Chicken Chili

Source

Ingredients

Chili

1 Tbsp olive oil
1 Tbsp unsalted butter
1 large yellow onion diced
2 stalks celery diced
5 cloves garlic minced
1 1/2 lbs. boneless skinless chicken breasts each breast cut into about 3 pieces
15 oz can great northern beans drained and rinsed
28 oz can fire-roasted diced tomatoes UNdrained
4 oz can diced green chiles drained
2 cups reduced sodium chicken broth
1/2 cup buffalo wing sauce I use Frank's Red Hot wing sauce
3 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp kosher salt
1/2 tsp black pepper
4 oz cream cheese softened and cubed
1/2 cup sour cream or plain Greek yogurt

Garnishes (optional but recommended for the best flavor)

dollop of sour cream
drizzle of buffalo wing sauce
minced celery
minced green onions
blue cheese crumbles
sprinkle of black pepper

Directions

Cook aromatics
1. Heat a large dutch oven (I use a 6 quart) over MED heat. Once hot, add the olive oil and butter, then the onion and celery.
2. Cook for about 5 minutes, stirring occasionally, or until softened. Add garlic and cook about 30 more seconds.
Make chili
1. Add the chicken breast pieces to the pot, then top with the beans, diced tomatoes, green chiles, chicken broth, buffalo wing sauce, chili powder, cumin, oregano, salt, and pepper.
2. Stir well, then bring to a low boil. Once boiling, reduce the heat to MED LOW and simmer uncovered about 20-25 minutes, stirring every 5 minutes or so to make sure nothing is sticking to the bottom of the pot.
Shred chicken
1. Use tongs to remove chicken pieces to a bowl, plate, or cutting board. Use two forks to shred the chicken, and set aside for a bit.
Add dairy
1. Add the cream cheese to a small mixing bowl. Use a ladle to add a few ladlefuls of the broth to the mixing bowl, and whisk until smooth. Stir in sour cream.
2. Pour cream cheese/sour cream mixture to the dutch oven and return the shredded chicken to the pot, and stir well to combine.
Serve
1. Serve hot, with desired garnishes.

Buffalo Chicken Mac and Cheese

Source

Ingredients

4 tablespoons butter, divided
1 pound boneless skinless chicken breasts, cubed (2 large)
1 teaspoon sea salt
1/2 cup Buffalo sauce, divided
1 pound elbow macaroni pasta
4 cups water
1/2 cup heavy cream or ranch dressing
3 1/2 cups shredded colby jack cheese

Directions

Hit SAUTE on Instant Pot, and when it reads HOT, add 2 tablespoons butter and chicken. Sprinkle with sea salt, and cook chicken until no longer pink, stirring frequently
Pour 1/4 cup hot sauce over chicken, stir, then hit CANCEL to turn pressure cooker off
Add uncooked macaroni and 2 tablespoons butter over chicken, then pour water over and around macaroni
Place lid on Instant Pot, turn valve to Sealing position, and hit PRESSURE COOK for 4 minutes. Pot will take about 10 minutes to pressurize, then cook for 4 minutes
When pot beeps, do a gradual quick release to reduce liquid from spraying out of pot. When pin drops, remove lid, and stir
Stir in remaining 1/4 cup of hot Buffalo sauce, 1/2 cup heavy cream, (or ranch) and gradually add cheese, 1 cup at a time, stirring well after each cup is added

Buffalo Chicken Stuffed Peppers

Source

Ingredients

3 multi-colored bell peppers halved lengthwise, and hollowed out
12 ounces cooked shredded chicken
3 ounces cream cheese softened
1/3 cup + 2 Tablespoons shredded cheddar cheese divided
1/4 cup + 2 Tablespoons diced green onion divided
1/2 cup buffalo sauce such as Frank's Hot Sauce
1 1/2 teaspoons ranch seasoning
Ranch dressing for drizzling optional; not included in nutrition below.

Directions

Preheat the oven to 375°F.
In a large mixing bowl, combine the chicken, cream cheese, 1⁄3 cup shredded cheese, 1⁄4 cup diced green onion, buffalo sauce, and ranch seasoning.
Stir until the ingredients are combined and chicken is fully coated in the buffalo sauce.
Scoop about 1⁄4-1⁄3 cup of the buffalo chicken mixture into a hollowed out pepper. Repeat with the other five halves.
Place stuffed peppers on a rimmed baking sheet. Sprinkle with the remaining 2 Tablespoons of cheese and cover with foil.
Bake for 45 minutes. Remove from the oven, plate and drizzle with ranch and sprinkle with diced green onion.

Thai Cashew Chicken

Source

Ingredients

400 grams boneless, skinless chicken
1 Tbsp soy sauce
3-4 cloves garlic, chopped
1/2 onion, cut into 1 cm thick wedges, 2/3 cup
1 cup beech (shimeji) mushrooms or straw mushrooms
2 spur chilies or sub 1/2 red bell pepper
3/4 cup cashews, roasted, unsalted
2-3 green onions, green parts only
7-10 fried, dried thai chilies

Sauce

1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp Golden Mountain sauce or Maggi Seasoning
1 tsp fish sauce
1 1/2 tsp sugar
1 heaping tbsp Thai chili paste "Nam Prik Pao"
1 tsp toasted sesame oil

Directions

Mix chicken ands oy sauce together in a bowl; set aside.
Mix all sauce ingredients together in a bowl; set aside.
Heat a little bit of vegetable oil in a large saute pan or a wok, and when hot, sear chicken on one side to obtain nice golden brown color. Remove the chicken from the pan and set aside. The chicken should only be partially done at this stage.
To the same pan add 1-2 tbsp of vegetable oil, garlic, and onion; cook until the garlic starts to turn brown. Add the seared chicken, mushrooms, and spur chilies or bell pepper to the pan and toss quickly to mix.
Add the sauce mixture to the pan and keep stirring tot finish cooking the chicken. At this point, you can add a splash of water if it seems too dry.
When chicken is done, turn off the heat and stir in cashews and green onions.
Pour into a serving plate and top with fried dried chilies adn extra cashews if desired.
Serve with jasmine rice.

Roasted Cauliflower, Feta, and Orzo Salad

Source

Ingredients

For the Salad

1 small head cauliflower, broken into small florets (about 5 cups)
4 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup orzo pasta
1/4 cup thinly sliced red onion
1 cup crumbled feta cheese
2/3 cup dried cherries
4 cups baby spinach

For the Dressing

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
Kosher salt and black pepper, to taste

Directions

Preheat the oven to 400 degrees F.
In a bowl, toss the cauliflower with 3 tablespoons of the olive oil, the garlic, salt, and pepper. Spread on a large baking sheet and roast until tender and cauliflower is slightly charred, about 20-25 minutes. Let cool and set aside.
Meanwhile, in a pot of salted boiling water, cook the orzo until al dente. Drain in colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon of olive oil.
In a large bowl, make the dressing. Whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add the cooked orzo, roasted cauliflower, red onion, crumbled feta cheese, and dried cherries. Toss until well coated with the dressing. Add the spinach and toss one more time. Taste and season with more salt and pepper, if desired. Serve.

Cheesy Mexican Lentils

Source

Ingredients

1/2 cup diced yellow onion
1 clove of garlic, grated or minced
1/2 cup uncooked long grain brown rice
1/2 cup dry green lentils, rinsed
3 cups low sodium vegetable broth
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle powder or smoked paprika
Kosher salt and fresh ground black pepper to taste
15 ounce can black beans, drained and rinsed
1/2 cup fire roasted tomatoes, drained
4 ounce can diced green chiles
1 small zucchini, shredded
1/2 cup defrosted frozen corn
1 cup red enchilada sauce
1 cup shredded cheese, colby jack, cheddar, or monterey jack
Cilantro for garnish (optional)

Directions

Heat a large skillet (with a lid) or pot over medium-high heat. When the pot is heated add in a little olive oil and stir in the onion and garlic. Season with salt and sauté for 2-3 minutes then add in the brown rice and lentils.
Pour in the vegetable broth. Stir and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 35-45 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.
Add the dried spices, salt and pepper, to the rice and lentils. Stir in the remaining ingredients, except a 1/2 cup of the cheese.
Heat the mixture until the cheese is melted. Top with the remaining cheese and cover with a lid. Heat on low until the cheese is melted and the mixture is bubbly. Garnish with cilantro and serve.

Chicken Avocado Strawberry Sandwiches

Naan Pitas
Rotisserie chicken
Avocado
Strawberries
Feta
Balsamic jam dressing

Coconut Curry

Source

Ingredients

1 cup brown rice
1 tbsp olive oil
1 cup broccoli (or use green beans)
1 spring onions
1 sweet potato
2 carrot
1/2 zucchini
2 sticks lemongrass
2 tsp curry powder
1 tbsp yellow curry paste (or red for hotter, green for hottest!)
1 can coconut milk
1 can chickpeas (15 oz = 435g, drained and rinsed)
1 tbsp maple syrup
1/2 tsp salt
1 lemon (juiced; lime works too!)
Roasted Cashews

Directions

If serving with rice, get that cooking now according to package instructions.
Grate the sweet potato and the carrots.
Chop the spring onion, broccoli, and zucchini.
Add the olive oil to a large pan and fry all the veg on a medium heat. This needs about 5-7 minutes.
Next, add the curry powder and curry paste, and the beaten (smack it with a heavy spoon a few times to let out the flavour) lemongrass.
Drain and rinse the chickpeas.
Stir and fry for another couple of minutes then add the coconut milk, chickpeas, lemon juice, maple syrup and salt. Let it simmer for another 5 minutes.
Alright, that's it. Take out the lemongrass. Serve with rice and top with roasted cashews or peanuts. Easy. Awesome.

Chicken in Coconut Mango Verde Sauce

Source

Ingredients

1 tablespoon olive oil
1 1/2 pounds chicken breasts cut into 1/8” slices against the grain*
1 red bell pepper sliced then chopped into 2” pieces
1 green bell pepper sliced then chopped into 2” pieces

Coconut Mango Verde Sauce

1 13.5 oz. can coconut milk (I like Chaokoh)
1 cup mild salsa verde (I like Herdez in the jar)
1 cup roughly chopped mango
1 jalapeno, seeded, deveined
3-5 tablespoons brown sugar **
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
Sriracha/Asian hot chili sauce to taste (optional)

Directions

Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.
Heat oil over medium high heat in large nonstick skillet until very hot. Add chicken and cook just until most pieces are no longer pink then add bell peppers and continue to cook for 2 minutes.
Stir in Coconut Mango Verde Sauce and cook just until chicken is completely cooked and sauce is heated through. Taste and add additional brown sugar for sweeter, Sriracha for spicier or lime for tangier. Garnish with optional fresh cilantro. Serve with rice.

Corn Chipotle Ravioli Lasagna

Ingredients

3 tbsp butter
1/2 cup thinly slice onions
2 cups fresh corn kernels (from about 2 ears) or frozen corn, thawed
1 tsp chopped fresh thyme
3 cloves garlic, minced
1 tbsp chopped canned chipotle chiles in adobo
1 tbsp adobo sauce from can of chipotle
1 large zucchini, thinly sliced into rounds
2 tbsp all-purpose flour
1 1/2 cups milk
Salt and pepper
22-ounce package frozen cheese ravioli, thawed
1 cup pepper jack cheese, shredded
1 cup colby jack cheese, shredded

Directions

Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute for another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the milk and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from heat.
Preheat the broiler to high.
For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese.
Broil until the top is browned and bubbly, about 8 minutes.

Grandma Allison's Creamless Creamy Tomato Soup

Source

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped medium (about 1 cup)
3 medium garlic cloves, minced or pressed
1 pinch hot red pepper flakes
1 bay leaf
2 (28-ounce) cans of whole tomatoes packed in juice
1 tbsp brown sugar
3 large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth or vegetable broth
2 tbsp brandy (optional)
1/4 cup chopped fresh chives

Directions

Before you begin

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the broth in step 2. To make this dish vegetarian, use vegetable broth in place of chicken broth.

Instructions

Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

Creamy White Bean Lemon Pesto Orzo Soup

Source

Ingredients

1 tbspextra virgin olive oil 1 shallot, chopped 4-6 clovegarlic, smashed red pepper flakes 2 tbspsalted butter 2 cupdry orzo pasta 6 cuplow sodium chicken or vegetable broth 1 canwhite beans kosher salt and black pepper 1/2 bunchkale, finely shredded 1/2 cupbasil pesto 1/2 cupwhole milk or canned full fat coconut milk 1 cupgrated parmesan cheese zest and juice of 1 lemon

Directions

Heat the olive oil in a large dutch oven over medium-high heat. Add the shallot, garlic, and chili flakes and cook until fragrant, about 5 minutes. Drop in the butter, then stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Season with salt and pepper. Stir in the beans and kale. Season with salt and pepper. If you have one, add a parmesan rind. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.
Stir in the pesto, milk, parmesan, and lemon, cook another few minutes until warmed through.
Divide the orzo and broth among bowls and add additional parmesan and black pepper. I like to add some fresh dill, parsley, or basil too!

Cuban Black Bean and Mango Bowls

Source

Ingredients

Cuban Black Beans

1 lb. dried black beans, rinsed and pick over to remove odd beans
1 spanish onion, diced
5 – 6 cloves garlic, minced
2 green bell peppers, cored and diced
1 jalapeno, seeds removed and diced (optional)
½ cup pitted green olives, drained and sliced (I used a 6oz jar)
1 teaspoon cumin
1 teaspoon oregano
2 bay leaves
4 cups water or vegetable broth (or combo)
1 – 2 tablespoons apple cider vinegar (distilled or white wine vinegar is great too)
mineral salt & cracked pepper, to taste

Quinoa

1 cup dried quinoa
1 3/4 cup water
1/2 teaspoon garlic powder
Dash of salt

Toppings

Mango Salsa
Lime wedges

Directions

Add all the ingredients for the cuban black beans, except the vinegar, to the bowl of the Instant Pot and give a good stir. Position lid to lock, and turn the vent valve at the top to its SEALED position.
Press the BEANS/CHILI button, and adjust the mode to NORMAL for soft, tender beans, or MORE for very soft, almost mushy beans. Alternately, press MANUAL, then HIGH PRESSURE and set timer for 30 minutes for soft beans, or 35 minutes for very soft beans. When timer goes off, let pressure release naturally for at least 25 minutes. Carefully turn vent valve to open, let remaining pressure release and remove lid.
Add the 2 tablespoons of vinegar (this step will brighten the overall flavor and I highly recommend not skipping this step). Season with salt & pepper to taste. Beans will soak up the remaining liquids as they cool. Remove bay leaves before serving.

Green Chile Chicken Enchiladas

Source

Ingredients

1 pound boneless, skinless chicken breasts cooked and shredded (see cooking directions below if needed)
1 1/2 teaspoons kosher salt divided
1 tablespoon extra-virgin olive oil
2 small red bell peppers (or yellow, or orange bell peppers), cored and diced
1 medium yellow onion diced
1 teaspoon chili powder
3/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon black pepper
2 cups reduced-fat shredded Monterey jack cheese or Mexican blend cheese, divided
1 1/2 cups plain nonfat Greek yogurt
2 cans diced green chiles (4-ounce cans) , drained
8 whole wheat flour tortillas (7-inch)
1 can green enchilada sauce (15 ounces)
For serving: diced fresh tomato fresh cilantro, diced avocado, diced red onion, as desired

Directions

Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch casserole dish with baking spray and set aside.
Cook and shred chicken, following these easy steps*.
To make the enchiladas: Heat the oil in a large skillet or sauté pan on medium heat. Once oil the is warm, add the peppers and onion. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 8 to 10 minutes.
To the skillet, add the shredded chicken, 1/2 teaspoon salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.
In a large bowl, combine 1 cup of the cheese, Greek yogurt, green chilies, and remaining 1 teaspoon salt. Once the chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly.
To assemble the enchiladas: Fill each tortilla with a slightly heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and place in the prepared dish, seam side down. Repeat with the remaining tortillas. Pour the green enchilada sauce evenly over the top, cover the pan, then bake for 30 minutes. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted. Sprinkle with desired toppings and enjoy!

Green Curry Buddha Bowl

Source

Ingredients

4 cups Brown rice, cooked
2 Heaping cups broccoli florets
1 cup Carrots, julienned
1/4 Head purple cabbage, thinly sliced
6-8 Large crimini mushrooms, sliced
2 tsp Olive oil
Cilantro
Lime wedges

Green Curry Sauce

1 cup Raw cashews
2 tbsp Green curry paste
14oz can Coconut cream
1 tbsp Lime juice
2 tsp Fish sauce
1-2 tsp Brown sugar
1/2 tsp Salt

Directions

To make the curry sauce, combine all ingredients in a Vitamix blender and blend on high until for 2 minutes.
In a small bowl, coat the mushrooms in the olive oil. Set a pot fitted with a steaming basket and 1 inch of water in it over low heat. Place the broccoli and mushrooms in the basket and steam until the broccoli is tender, about 5 minutes.
Assemble bowl by layering the veggies over the brown rice and drizzling with curry sauce. Garnish with Toasted coconut, cilantro and a squeeze of lime.

Green Curry Lentil Soup

Source

Ingredients

2 Tbsp. virgin coconut oil
1 small onion, chopped
2 garlic cloves, finely chopped
1 1" piece peeled ginger, finely chopped
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1/4 cup Thai green curry paste
1 medium sweet potato, peeled, cut into ½" cubes
3/4 cup brown or green lentils
4 cups low-sodium chicken or vegetable broth
1 13.5-oz. can unsweetened coconut milk, shaken well
4 cups (loosely packed) baby spinach leaves
1/2 tsp. (or more) fish sauce
Small handful cilantro leaves with tender stems and lime wedges (for serving)

Directions

Heat oil in a large saucepan over medium. Add onion, garlic, and ginger; season with salt. Cook, stirring often, until onion is translucent and starts to soften, about 3 minutes. Add curry paste and cook, stirring and scraping bottom of pan constantly, until paste is fragrant and slightly darkened and mixture starts to stick to pan, about 3 minutes.
Stir sweet potato and lentils into onion mixture, then add broth and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and bring to a boil. Reduce heat to a simmer and cook soup, stirring occasionally, until sweet potatoes are cooked through and lentils are tender but not mushy, 20–25 minutes.
Add coconut milk to soup; return to a simmer. Add spinach and fish sauce and cook just until spinach is wilted, about 30 seconds. Taste soup and season with more salt and/or fish sauce if needed.
Ladle soup into bowls and top with cilantro. Serve with lime wedges.

Green Noodles

Ingredients

Pesto sauce
Angel hair pasta
Zucchini
Cherry Tomatoes
Kalamata Olives
Artichokes
Rotisserie chicken

Directions

Chop all veggies and chicken
Sautee all veggies and chicken
Add some pesto
Mix some pesto with cooked noodles
Serve with sauteed mix on pesto noodles

Ham Shepherd's Pie

Source

Ingredients

Potato topping

1 1/2 (2 large) russet potatoes, peeled and diced
1/4 cup whole milk
2 tablespoons unsalted butter
3/4 cup sharp cheddar cheese, shredded
3/4 teaspoon kosher salt
1/4 teaspoon black pepper, ground
1 egg, yolk only

Ham filling

2 tablespoons vegetable oil
1 (14 ounce) package Hafield Ham Steak, diced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, ground
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1 pound frozen peas and carrots

Directions

For the potato topping

Meanwhile, cover the potatoes in a pot with cold water by 2 inches. Bring to a boil, then reduce to a simmer, and cook until tender (a fork goes in with ease), 15 to 20 minutes; drain and transfer to a bowl.
To the bowl, add milk and butter and mash until smooth and the butter has melted. Stir in the cheese, salt, and pepper until the cheese has melted; taste and season with more salt and pepper, if needed. Lastly, stir in the egg yolk.

For assembly

Heat the oven to 400˚F.
You can either keep the ham filling in an oven-safe skillet or transfer to a baking dish. Spread the potato topping evenly over the top. (Optional: Create a design with a fork or other utensil.)
Place the baking dish on a rimmed baking sheet to catch any potential spillover and bake until bubbling, 20 to 25 minutes. Broil until nicely browned on top, 1 to 2 minutes. Let cool slightly before serving.

Lemony Lentil Soup

Source

Ingredients

1 tablespoon olive oil
1 medium white onion, peeled and diced
2 medium carrots, diced
5 cloves garlic, peeled and minced
6 cups vegetable stock (or chicken stock)
1 1/2 cups red lentils, rinsed and picked over
2/3 cup whole-kernel corn
2 teaspoons ground cumin
1 teaspoon curry powder
(optional) pinch each of saffron and cayenne
zest and juice of 1 small lemon
fine sea salt and freshly-cracked black pepper

Directions

Sauté the veggies (optional). Press the “Sauté” button on your Instant Pot. Add oil and let it heat until shimmering. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Press “Cancel”.
Cook. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Cover the pot and set vent to “Sealing”. Cook on high pressure for 8 minutes, followed by a quick release.
Blend. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)
Season. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

Pressure Cooker Macaroni and Cheese

Ingredients

16 oz elbow macaroni
2 cups chicken stock
1 tsp salt
1 tsp pepper
1 Tbs butter
1.5 cup milk
1.5 cups shredded cheddar cheese
1.5 cups shredded mozerella

Directions

Pour pasta into pot with chicken broth. Pressure cook on high for 6 minutes Do a quick release. Place on sauté mode and stir in other ingredients.

Mango Bowls

Spicy black beans
Mango yogurt sauce (lime and red pepper flakes)
Cashews
Roasted broccoli
Mango
Avocado

Mango Chicken Curry

Source

Ingredients

Stir fry

2 tablespoons vegetable or canola oil
1 1/2 pounds chicken breasts or thighs chopped into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons red curry paste
1 red bell pepper chopped into 1” pieces
1 green bell pepper chopped into 1” pieces
1 zucchini sliced into half moons
1 mango cubed (for garnish)
1-3 teaspoons Asian chili sauce

Blender Mango Sauce

1 13.5 oz can coconut milk I like Chaokoh
2 cups roughly chopped mango about 2 mangos (may sub frozen or jarred)
1/2 large yellow onion roughly chopped
1-inch ginger, peeled roughly chopped
4 cloves garlic peeled
3 tablespoons lime juice
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
1 tablespoon brown sugar more or less to taste
1 teaspoon dried basil

Add later

1/4 cup loosely packed fresh Thai basil, chopped optional

Directions

Add all of the Blender Mango Sauce ingredients to your blender and blend until smooth. Set aside.
While the chicken is still on the cutting board, pat it dry then season with ½ teaspoon salt and ¼ teaspoon pepper.
Heat oil over medium high heat in large skillet (stainless-steel or cast iron) until very hot. Add chicken and red curry paste and cook just until most pieces are no longer pink (they will finish cooking in the sauce). Add bell peppers and continue to cook for 2 minutes.
Stir in Mango Sauce followed by zucchini. Simmer for 5 minutes; add chili sauce to taste.. Stir in fresh Thai basil if using then remove from heat.
Taste and season with additional salt to taste and/or brown sugar for sweeter, chili sauce for spicier or lime for tangier (this is important because some mangos are sweeter than others). Garnish with remaining 1 cup chopped mangos, and optional fresh basil, cilantro and chili sauce to taste. Serve with rice, zoodles, etc.

Mango Chicken Salad

Naan pitas
Rotisserie chicken
Yogurt
Lime juice
Cayenne pepper
Peppers
Cashews
Mangos

Mediterranean Quinoa Bowls

Quinoa
Veggies - Saute with olive oil, lemon juice, and Greek Seasoning
Chicken - Balsamic
Sauce - Balsamic reduction, greek yogurt, and squirt of dijon mustard
Top with kalamata olives and feta cheese

One Pot Orzo with Asparagus and Peas

Source

Ingredients

2 tablespoons butter
1 medium red onion
2 garlic cloves, sliced
¾ lb (350 g) asparagus, trimmed and cut into bite-size pieces
1 1/2 cups (225 g) orzo
1 cup (150 g) frozen or fresh peas
3 1/2 cups (850 ml) vegetable stock
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 lemon, juice and zest
1/3 cup (30 g) Parmesan, grated

Directions

Melt the butter in a skillet or pot over medium heat and saute the red onion for 2-3 minutes until softened. Add the garlic and continue to cook for another minute until fragrant.
Next, add the asparagus to the pan and cook for 2-3 minutes, stirring occasionally. This will infuse it with butter flavor and soften it a bit.
Stir in the orzo, toast it for a minute, then add the peas and vegetable stock.
Bring the mixture to a boil, then lower the heat and simmer for 10 minutes or until the orzo is al dente. Stir from time to time to prevent the orzo from sticking to the bottom of the pot.
Add the salt, ground black pepper, lemon zest and juice and stir to combine.
Finish with the Parmesan and serve immediately, with some extra freshly grated Parmesan on top if you like.

Pierogi

Source

Ingredients

Dough

2 cups (240g) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 large egg
1/2 cup (113g) sour cream
4 tablespoons (57g) butter, room temperature

Filling

1 cup (227g) mashed potatoes, warm
1 cup (113g) sharp cheddar cheese, shredded

To finish

4 tablespoons (57g) butter, cold
2 large (156g) shallots, diced; or one medium (156g) onion, sliced

Directions

To make the dough

Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

To make the filling

Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.

To fill the pierogi

Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they're fresh or frozen.
Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.

Tips

If your filling is a bit watery due to the potatoes, add a tablespoon of flour to help thicken it up.

Pizza Dough

Source

Ingredients

153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)

Directions

In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

Baked Quinoa Black Bean Falafel

Source

Ingredients

1 cup cooked and cooled quinoa (make sure it's cooked and completely cooled before using)
1 15-ounce can black beans (rinsed, drained, dried)
1/4 cup pumpkin seeds (raw or roasted)
5 cloves garlic (skin removed and crushed)
1/2 tsp sea salt, plus more to taste
1 tsp ground cumin
1/2 tsp ground coriander
2 Tbsp tomato paste
2 Tbsp coconut aminos
1 chipotle pepper in adobo sauce (omit for less spicy falafel)
1 tsp nutritional yeast (optional)

Directions

If you haven’t prepared your quinoa yet, do so now (make sure it’s cooked and cooled completely before use).
Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).
Add black beans to a food processor along with pumpkin seeds and garlic (see photo) and pulse into a loose meal. Then add cooked/cooled quinoa, salt, cumin, coriander, tomato paste, coconut aminos, chipotle pepper in adobo, and nutritional yeast (optional). Blend to combine until a textured dough forms (you're not looking for a purée).
Taste and adjust flavor as needed, adding more coconut aminos for saltiness/depth of flavor, adobo sauce for heat, cumin for smokiness, or salt for overall flavor.
Scoop out 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small discs using your hands. Add formed falafel to a parchment-lined baking sheet.
Bake for 15 minutes. Then flip to ensure even baking and bake for 10-15 minutes more or until golden brown and crispy on the edges.
These falafel are delicious with hummus, garlic dill sauce, baba ganoush, or tahini sauce. Try garnishing with chili garlic sauce for extra heat. Serve over greens or in pita, or enjoy as is!
Store leftovers covered in the refrigerator up to 3-4 days. To freeze, either freeze once baked and cooled OR before baking. Then add to a freezer-safe container and freeze up to 1 month. Reheat in a 375 degree F (190 C) oven until warmed through.

Quinoa Stuffed Bell Peppers

Source

Ingredients

3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

Directions

Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Serve immediately.

Rainbow Thai Soup

Source

Ingredients

1 can lite coconut milk
4 cups chicken broth, divided
3 large carrots, sliced
1 pound chicken tenderloins, cubed (see note)
juice of 2 limes
3 tablespoons soy sauce
1 tablespoon Thai green curry paste (2 if you like it spicy)
1/2 teaspoon yellow curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
6 ounces whole wheat spaghetti pasta (or any pasta with box direction cook time of 6-7 minutes), broken in half
1 green bell pepper, sliced into long strips
1 red bell pepper, sliced into long strips
1 yellow bell pepper, sliced into long strips
1 bunch cilantro, chopped
4 green onions, chopped
For serving: lime wedges, soy sauce, roasted peanuts, Sriracha

Directions

Add coconut milk, 2 cups chicken broth, carrots, chicken, lime juice, soy sauce, curry paste, curry powder, salt, pepper, garlic powder, and pasta, stir. Note: Make sure pasta is scattered a bit instead of sitting together in a clump. This will help it not to stick together when it’s cooking.
Add sliced bell peppers on top, do not stir. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 2 minutes.
When cooking is complete, let pressure release naturally for 2 minutes, then use a quick release. If liquid sprays from valve, turn valve back to a sealed position and wait another 5 minutes before opening again.
Stir in cilantro, and green onions.
Add the remaining 2 cups of chicken broth if desired for a thinner soup.
Serve in a bowl with an extra squeeze of lime juice and/or soy sauce, roasted peanuts, and a few dots of Sriracha.

Notes

We don't usually use chicken.
We usually use brown rice noodles.
We usually add green beans and occasionally squash.

Asian Sweet Chili Sesame Chicken

Source

Ingredients

2 pounds chicken breasts (thawed)*
1 1/2 tablespoons cornstarch
1/4 cup water
sriracha to taste (optional)

Sweet Chili Sesame Sauce

2-4 tablespoons Asian sweet chili sauce (I use Mae Ploy)**
1/3 cup low sodium soy sauce
1/3 cup ketchup
1/3 cup packed brown sugar
2 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkkoman)***
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons garlic powder or 3-4 garlic cloves minced
1/2 teaspoon onion powder
1/2 teaspoon ginger powder or 2 teaspoons freshly grated ginger
1 teaspoon salt
1/4 teaspoon pepper

Directions

Add chicken to the bottom of your crockpot.
Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over chicken.
Cook on low for 5-7 hours or on high for 3-4 hours OR until the chicken is tender enough to shred.
Shred chicken in the crockpot and add 1 ½ tablespoons cornstarch mixed with ¼ cup water to the crockpot. Stir contents around. Cook on high for 20-30 minutes until sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired. Alternatively, you can add the cornstarch slurry and liquid from the crockpot to a saucepan and simmer until thickened on the stove - this will create a thicker sauce.
Serve with rice and garnish with sesame seeds and green onions.

Pressure Cooker Smoky Lentil and Potato Soup

Source

Ingredients

1 tablespoon olive oil
1/2 cup chopped yellow or white onion
3 cloves garlic, finely minced or pressed through a garlic press
1/2 cup diced carrots, about 2 medium carrots
1/2 cup diced celery, about 2 stalks
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1 pound Yukon Gold or red potatoes, cut into 1-inch pieces (I do not peel but you can if you want)
1 cup red lentils, sorted and rinsed (see note)
1 cup brown lentils, sorted and rinsed (see note)
8 cups chicken or vegetable stock or broth
8 to 10 ounces kale or spinach, chopped (optional but delicious)

Directions

In a stovetop or electric pressure cooker, heat the oil (use the Sauté function in the Instant Pot). Add the onion, garlic, carrots, and celery, and cook for a minute or two, stirring constantly so the garlic doesn’t burn.
Add the cumin, paprika and salt. Stir to combine.
Add the potatoes, lentils and stock or broth.
Secure the lid on the pressure cooker. Cook at 3 minutes on high pressure. Quick release the pressure, unlock the lid, and stir in the kale or spinach, if using.
Season to taste with salt and pepper (very important!) and serve. The soup will thicken a bit as it cools.

Tomato White Bean Soup

Source

Ingredients

1 lb dry white beans, soaked 8-12 hours ( 2 cups dry) or sub 3 x 14-ounce cans, drained
2 tablespoons olive oil
1 onion, diced
6 garlic cloves, rough chopped
1 1/2 cup carrots, chopped
2 cups celery chopped
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1/4 cup white wine (or skip it)
14 ounce can diced tomatoes, with juices (or 1 1/2 cups fresh tomatoes, chopped)
1 cup roasted bell pepper, chopped (from a jar is OK or use a fresh bell pepper)
6 cups veggie broth or chicken stock ( or sub water and 2 teaspoons veggie bullion)
2 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne
2 bay leaves
1 teaspoon lemon juice or AC vinegar
Garnish: Harissa Oil or olive oil, fresh flat-leaf parsley, crusty bread.

Directions

Soak the cannellini beans in 3 times the water for 8-12 hours.
Set Instant Pot to Saute function. (See notes for stovetop version)
Heat oil and saute onions 5 minutes. Add garlic, stir for 2 minutes.
Add carrots, celery and thyme, give a good stir. Deglaze with wine and scrape up any brown bits.
Add tomatoes, roasted peppers, drained white beans, broth or stock, salt, smoked paprika, cumin, pepper, cayenne and bay leaves. Give a good stir.
Set the Instant pot to High Pressure for 12 minutes.( If using canned beans, pressure cook 6 minutes.)
Manually Release after 5 minutes.
Stir in the lemon juice.

Spicy Peanut Mango Noodles

Source

Ingredients

Sauce Ingredients

1/2 cup fresh mango, cubed
1/3 cup creamy peanut butter
1/3 cup low-sodium soy sauce
2 tablespoons toasted sesame oil
1 tablespoon honey or brown sugar
1 tablespoon chile garlic paste (I like sambal oelek)
1 tablespoon grated fresh ginger
4 garlic cloves, minced or pressed
1/4 cup warm water

Noodles Ingredients

8 oz rice noodles (or other long pasta of choice)
2 teaspoons canola oil
1 red bell pepper, seeded and thinly sliced
1 cup shredded carrots (you can shred them yourself but I buy the pre-shredded ones from the store to make my life easier)
1/2 cup sugar snap peas (I buy them frozen – no need to defrost them here)
1 mango, peeled, pitted, and thinly sliced
1/4 cup Thai basil, chopped (regular basil works too)
1/4 cup cilantro, chopped
Juice of 1 lime
4 scallions, chopped
1/2 cup peanuts, chopped

Directions

Start

Soak the noodles in hot water, according to the package directions. Once tender, drain, rinse, and set aside.
Depending on the brand of rice noodle you are using, the recommended soaking time may be anywhere between 15-30 minutes, so I like to do this step first. That way, the noodles are ready and waiting for me when I need them.

Sauce Directions

Combine all the ingredients except the water in a food processor.
Pulse to combine, scraping down the sides a couple times, and then run the machine until the mixture is smooth.
Stream in the warm water, a tablespoon or so at a time, until the sauce thins out a bit. It should be loose at this point – the starch from the noodles will help thicken it up.
Season, to taste, with additional honey, chile paste, or soy sauce (I find that sauces like this are definitely a “to taste” kind of deal. Make it as spicy, sweet, or salty as you prefer).

Noodle Directions

Heat the oil in a large skillet over medium-high heat.
Add the bell pepper, shredded carrots, and snap peas and cook for 2-3 minutes or until they are tender crisp.
Add the drained noodles, along with the sauce, and toss to combine everything.
Add in the mango, basil, cilantro, lime juice, and scallions and continue tossing and stirring for a couple minutes or until everything is warmed through and evenly coated in the sauce.
Serve immediately, garnished with additional herbs, the chopped peanuts, and lime wedges.

Spicy Red Lentil Curry

Source

Ingredients

2 tbsp coconut oil
3 cloves garlic
1 tsp ginger
3 tbsp red curry paste
6 oz tomato paste sauce
2 cups chicken broth
2/3 cup lentils
1 sweet potato, diced
1/2 tsp curry powder
1 can coconut milk

Directions

In a large pan, saute the garlic in the coconut oil.
Add the rest of the ingredients and simmer on medium heat until the sweet potatoes are soft.

For Serving

Warmed Naan bread.
Dollop of Chobani plain yogurt.

Spicy Tofu Rice Bowls with Cucumber Salad

Source

Ingredients

Tofu

14 ounce block extra firm tofu
olive oil
2 tablespoons sriracha
2 tablespoons coconut aminos (or reduced sodium soy sauce or tamari)
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon ground ginger
kosher salt to taste (omit if using tamari or soy sauce)

Cucumber Salad

2 tablespoons toasted sesame oil
2 tablespoons coconut aminos (or reduced sodium soy sauce or tamari)
2 tablespoons rice vinegar
1 teaspoon ground ginger
1⁄4 teaspoon red pepper flakes
1 english cucumber, halved and thinly sliced
3 green onions, finely chopped
1⁄2 cup fresh cilantro, chopped
2 cups thinly sliced cabbage

Cilantro Sauce

2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1⁄2 jalapeno pepper, seeded and chopped
1 garlic clove
1⁄2 cup fresh cilantro, chopped
juice of 1/2 lime (about 1 1/2 tablespoons)
kosher salt, to taste

Directions

Press the tofu: Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object (heavy bottom pan or pot) on top for 20 to 30 minutes, or use a tofu press.
Preheat the oven to 400F.
Bring 2 cups of water to a boil in a saucepan over medium-high heat. Once boiling, add the rice, stir, cover, and cook until fluffy and all the liquid is absorbed, about 15 minutes.
Meanwhile, assemble the Cucumber Salad: Add all of the ingredients to a medium-sized bowl and toss to combine. Cover and chill until serving.
Prepare the Tofu: Slice the pressed tofu block into 1/2-inch cubes and transfer to a sheet pan lined with parchment and toss with a generous drizzle of olive oil. Bake until crispy, tossing halfway through, about 20 minutes.
While the tofu bakes, make the spicy sauce: Combine the sriracha, coconut aminos, sesame oil, rice vinegar, maple syrup, and ginger in a small jar. Shake or whisk to combine.
Add the baked tofu and half of the sauce to a medium-sized bowl. Toss to coat. Add more sauce as desired, or reserve the remaining sauce for serving.
Add all of the cilantro sauce ingredients to a food processor or blender and pulse until the cilantro is very finely chopped and no large pieces remain.
To assemble the bowls divide the rice, cucumber salad, and spicy tofu among 4 bowls. Top with the cilantro sauce, and reserved spicy sauce if desired.

Sweet Potato Chipotle Chicken Skillet

Source

Ingredients

4 Medium sweet potatoes, chopped into bite-sized cubes
1 Small onion, chopped
2-3 Bell peppers, chopped
3 cups Riced cauliflower
2 Medium zucchini, chopped
4 Frozen garlic cubes, or minced cloves
10-oz can Rotel, or canned tomatoes, drained
4-oz can Green chilis, drained
1/4 cup Reduced-fat cream cheese
1 Tbsp Chipotle peppers in adobo sauce, minced or blended if whole*
2 Tbsp Cumin
2 Tbsp Chili powder
1.5 Tbsp Garlic powder
1.5 Tbsp Kosher salt
1 Tbsp Dried oregano
1 Tbsp Paprika
6 cups Rotisserie or Cooked chicken breast, chopped or shredded
1 cup Cilantro, chopped

Directions

Heat a LARGE, heavy-bottomed skillet over medium high heat with a spritz of olive oil. Add sweet potatoes and cook covered, stirring often for about 10 minutes to soften. Add onion, bell pepper, and cauliflower rice (throw in a pinch of kosher salt to help veggies release their water) and cook for another 10-15 minutes until the veggies are fragrant and cauliflower is pretty tender.
Add chopped zucchini, and garlic. Cover and cook for another 5 minutes stirring often, until everything is tender to your liking. Add drained rotel, green chilis, cream cheese, chipotle peppers, and spices. Combine well until the cream cheese is melted, then mix in your cooked chicken and fresh cilantro! Do it carefully since your pan will be FULL.*
For the cheese lovers in our family, we like to top half with cheese and broil for a minute to melt!
Finish with a drizzle of the enchilada sauce, some fresh cilantro leaves or chopped green onion and serve immediately. You can eat it straight like a casserole, or over greens, or rice, or piled into tortillas or alongside tortilla chips! We love to add some fresh avocado and either some sour cream or one of my favorite green sauces. (This dairy-free green sauce, this jalapeño avocado dressing, or this green goddess dressing.) So good!

Roasted Sweet Potato, Pear & Pomegranate Spinach Salad

Source

Ingredients

For the sweet potatoes

2 medium sweet potatoes, cut into 1/2 cubes (can also use cubed butternut squash)
1 tablespoon melted coconut oil
1 tablespoon brown sugar (or coconut sugar or maple syrup)
1 garlic clove, minced
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Freshly ground salt and pepper

For the pecans

1/2 cup pecans

For the salad

2 (6 ounce) bags organic spinach (about 8-10 cups spinach)
3/4 cup pomegranate seeds, from 1 pomegranate
2 medium ripe bartlett pears, thinly sliced
1/2 cup goat cheese (or can use feta)

For the dressing

1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 garlic clove, minced
1 teaspoon honey
1/2 teaspoon dijon mustard
Salt and pepper, to taste

Directions

Preheat the oven to 400 degrees F. In a small bowl, whisk together the coconut oil, brown sugar, minced garlic, cinnamon and cayenne. Place the sweet potatoes on a baking sheet and pour mixture over the top. Season with salt and pepper and toss well to coat. Roast for 20-30 minutes until sweet potatoes are fork-tender, tossing a bit halfway through. They should get a little crispy on the edges.
While the sweet potatoes are cooking, you can toast the pecans on the stovetop: Add pecans to a pan and place over medium heat, stirring occasionally for 2-5 minutes until pecans are fragrant and slightly golden brown on edges. Remove from heat and transfer to a cutting board. After a few minutes, chop the pecans into big pieces. Set aside.
In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary.
In a large bowl, add the spinach, pomegranate seeds, pear slices, and cooked sweet potatoes. Top with toasted pecans and goat cheese crumbles. Drizzle with desired amount of dressing, then toss to coat. Add to bowls and serve with extra pecans and goat cheese, if desired

Thai Coconut Quinoa Bowls

Source

Ingredients

Coconut Quinoa

1 cup white quinoa
15 oz. full-fat coconut milk
1/2 cup water
1 tablespoon maple syrup
Roasted Sweet Potatoes
2 large sweet potatoes cut into bite-sized cubes
2 tablespoons olive oil
1 garlic clove minced
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
1 teaspoon sesame seeds

Slaw

1 cup purple cabbage sliced
1 cup shelled frozen edamame thawed
1 large red pepper sliced
1 large carrot cut into thin sticks
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh lime juice
1 teaspoon soy sauce
1 teaspoon freshly grated ginger
1/8 teaspoon sea salt

Sauce

2.5 tablespoons all-natural peanut butter
2.5 tablespoons water
1 teaspoon soy sauce
1 teaspoon maple syrup

Toppings

1/4 cup fresh cilantro chopped
1/4 cup chopped peanuts roasted and salted
Squeeze of lime juice
Black sesame seeds

Directions

Prepare the coconut quinoa. Place all ingredients in a medium size pot.
Bring to a rolling boil over medium/high heat.
Once boiling, reduce heat to low, cover, and let simmer for around 20 minutes or until the liquid has absorbed and the quinoa has fully cooked.
Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to fully coat.
Then, season with minced garlic, salt, pepper, and black sesame seeds. Toss to combine.
Roast sweet potatoes at 400ºF for 25-30 minutes.
Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside.
Make dressing by whisking together olive oil, apple cider vinegar, lime juice, soy sauce, grated ginger, and salt.
Then, toss veggies in dressing. Set aside.
To make peanut sauce, place all ingredients into a medium bowl or jar and mix together
Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers.
Drizzle with peanut sauce if eating immediately and top with cilantro, chopped peanuts, a lime wedge, and more black sesame seeds.

Thai Mango Chicken

Source

Ingredients

For the Mango Sauce

2 fresh ripe mangoes, peeled and sliced
3 cloves garlic
2 makrut lime leaves, cut into slivers with scissors, stem and central vein discarded
1 red chile, seeded and diced
1 thumb-sized piece galangal or ginger, sliced
1/2 lime, juiced
2 tablespoons fish sauce
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/4 teaspoon turmeric

For the Chicken

1 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 cup peanut oil or coconut oil
2 to 3 chicken breasts or thighs, cut into 2-inch-long pieces
1 red bell pepper
1/2 to 1 mango, peeled and cut into chunks
3 to 4 tablespoons coconut milk or water
1/4 to 1/2 cup fresh cilantro

Directions

Make the Mango Sauce

Gather the ingredients.
Thai mango chicken sauce ingredients
Place the mangoes, garlic, makrut lime leaves, chile, galangal, lime juice, fish sauce, soy sauce, rice vinegar, brown sugar, and turmeric in a food processor or blender. Process well until smooth.
Thai mango chicken sauce ingredients in a food processor
Taste the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough, add more chile. If not salty/flavorful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Set aside.

Make the Chicken and Assemble

Gather the ingredients.
Thai Mango Chicken ingredients
In a medium bowl, whisk together the flour and salt. Add the chicken pieces and turn or gently stir them to coat.
Chicken tossed with flour and salt in a bowl
Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces, 3 to 5 minutes per side, or until light golden brown and cooked through.
Chicken cooked in a wok
Remove chicken from the pan and set on a paper towel.
Cooked chicken draining on paper towels
Clean out the wok/frying pan. Set over medium-high heat and add the mango sauce plus the red bell pepper. Bring to a gentle boil, then reduce to a simmer (medium to low heat).
Thai mango chicken sauce simmering
If sauce becomes too thick, add 3 to 4 tablespoons coconut milk or water. Simmer 3 to 4 minutes, or until the pepper has softened slightly but still retains some crispness.
Thai Mango chicken sauce in a wok
Add the fried chicken pieces, gently stirring them into the sauce. If desired, add chunks of mango. Simmer briefly, just until everything is hot.
Fried chicken and mango added to the wok
Do a final taste test for salt, tasting the sauce together with the chicken. Add a little more fish sauce or chile if desired.
Thai mango chicken in a wok ready to taste test
Transfer to a serving dish and serve hot topped with cilantro.

Slow Cooker Thai Peanut Chicken

Source

Ingredients

1 cup coconut milk about a half a can
1/3 cup creamy peanut butter
2 tablespoons soy sauce low-sodium
2 tablespoons honey
1 tablespoons rice wine vinegar
1 tablespoon ginger peeled and minced
3 garlic cloves minced
3 chicken breasts boneless and skinless
2 tablespoons cornstarch mixed with 2 tablespoons water
1 tablespoon lime juice
Optional garnishes: chopped peanuts cilantro or green onions

Directions

To a 6 qt slow cooker, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and stir until combined.
Cut the chicken breasts into one inch chunks and add to the slow cooker.
Cook on low for 4-5 hours.
Add the lime juice and cornstarch/water mixture to the slow cooker and stir carefully.
Cook for an additional 20 minutes until sauce is thickened.
Garnish with desired toppings like chopped peanuts, cilantro or green onions (or all three!).

Thai Spicy Noodles

Source

Ingredients

1 lb. spaghetti
1/4 c. vegetable or canola oil
1 1/2 tsp. sesame oil
5 tbsp. soy sauce
2 tsp. rice vinegar
1/2 tsp. Sriracha (more to taste)*
1/4 c. peanut butter
2 tbsp. honey
2 cloves garlic, minced
1 green onion, minced
1/2 red bell pepper, thinly sliced
1 carrot, julienned
1/3 c. cilantro, chopped
1/2 c. dry roasted peanuts (I used Planters), chopped and whole
1/4 tsp. crushed red pepper flakes
2 tbsp. sesame seeds

Directions

Bring a large pot water to boil. Add spaghetti and cook till al dente.
Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic and minced green onion. Whisk vigorously until smooth.
Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cilantro, peanuts, crushed red pepper flakes and sesame seeds. Toss until combined, serve and garnish as desired.

Instant Pot Creamy Tortellini, Spinach and Chicken Soup

Source

Ingredients

2 tsp olive oil
1 medium yellow onion, diced
2 cloves of garlic, minced
1 Tbsp dried basil
2 Tbsp tomato paste
4 cups chicken broth
2 (14.5 oz) cans petite diced tomatoes, with juices
1 1/2 lbs boneless, skinless chicken thighs or chicken breasts* (I used half thighs and half breasts)
1/2 tsp salt
1/2 tsp pepper
4 cups frozen cheese tortellini (or you can use fresh)
3 cups packed spinach (you can also use kale if you prefer)
1/2 cup Parmesan cheese
1 cup half and half, warmed

Directions

Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and stir for a couple of minutes. Add in the garlic and stir until the onions are translucent, another couple of minutes.
Add in the basil, tomato paste, chicken broth, tomatoes, chicken, salt and pepper. Give a quick stir. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting.”
Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot. Stir in the tortellini, spinach, Parmesan cheese, and half and half. Turn the IP to saute to heat up the tortellini quickly. Once the tortellini is warmed through ladle the soup into bowls and serve.

Tropical Salmon

Source

Salmon

Salmon
Lemon Pepper
Mini Bell Peppers

Sauce

Saute diced jalapeño in coconut oil
Add diced mango, pineapple
Add Coconut milk and red pepper flakes
Cook for 5 minutes

Rice

Equal parts pineapple juice and coconut milk
Squirt of Red Curry Paste
Add toasted cashews

Vegetable Lasagna

Source

Ingredients

Veggies

2 tablespoons extra-virgin olive oil
3 large carrots, chopped (about 1 cup)
1 red bell pepper, chopped
1 medium zucchini, chopped
1 medium yellow onion, chopped
1/4 teaspoon salt
5 to 6 ounces baby spinach

Tomato sauce (or substitute 2 cups prepared marinara sauce)

1 large can (28 ounces) diced tomatoes
1/4 cup roughly chopped fresh basil + additional for garnish
2 tablespoons extra-virgin olive oil
2 cloves garlic, pressed or minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

Remaining ingredients

2 cups (16 ounces) low-fat cottage cheese, divided
1/4 teaspoon salt, to taste
Freshly ground black pepper, to taste
9 no-boil lasagna noodles*
8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese

Directions

Preheat the oven to 425 degrees Fahrenheit.
To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have a little over 2 cups sauce). Rinse out the food processor and return it to the machine.
Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.
Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not puréed!), about 5 to 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add ¼ to ½ teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine. Now it’s lasagna assembly time!
Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
Top with 3 more noodles, followed by the remaining cottage cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded cheese on top.
Top with 3 more noodles, then spread ¾ cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.
Wrap a sheet of parchment paper or foil around the top of the lasagna (don’t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 15 more minutes, until the top is turning spotty brown.
Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve.

White Bean Soup

Source

Ingredients

2 cans (28oz - 800 grams) cannellini beans or white beans, drained
1 medium-size onion, diced
1 celery stalk, diced
1 large carrot, diced
1-2 garlic cloves, diced or pressed
1 cup (7 oz - 200 grams), frozen spinach * (optional)
2 medium-size potatoes, peeled and cut into chunks
1 Tbsp olive oil, plus more for serving
1 Tbsp tomato paste
1/3 cup (80 ml) white wine
1 sprig rosemary (or 1 Tbsp of chopped fresh leaves/1/2 tsp of dried)
2 cups (500 ml) vegetable broth or hot water
1/2 tsp paprika (optional)
1/2 tsp fine salt, plus more to taste
1/8 tsp black pepper, plus more to taste

Directions

Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it's easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute.
Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute.
Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.
When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*
Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole grain bread and, if you don't keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!

Zucchini and White Bean Fritters

Source

Ingredients

4 cups coarsely grated zucchini, (about 4 small zucchini)
1 tsp salt
1 cup canned white pea beans, drained and rinsed well
1 large egg yolk
2 tbsp chopped Italian parsley
2 tsp finely chopped garlic
1 tsp grated lemon rind
1/2 cup fresh bread crumbs
1/4 cup canola oil, for frying

Directions

Toss zucchini with salt in a medium bowl and let stand for 5 min to draw out moisture.
Transfer to a clean kitchen towel and wring out any liquid. (It’s important to squeeze it really well.)
Purée beans in a food processor, transfer to a bowl and stir in egg, parsley, garlic and lemon rind until well combined.
Add zucchini and bread crumbs and mix until fully incorporated. Heat 2 tbsp oil in a large frying pan over medium-high. Use your hands to press mixture into about 12 thin patties. 5. Work in batches, and add remaining oil as needed, and fry the patties for 1 to 2 min a side or until browned and crisp. Drain on paper towels.

Sauces

5-Minute Stir Fry Sauce

Source

Ingredients

1/2 cup low-sodium soy sauce
1/2 cup low-sodium vegetable stock, or water
1 teaspoon sesame oil
1/2 Tablespoon rice vinegar
2 cloves garlic, minced
1 – 2 teaspoon grated ginger
1 Tablespoon sugar or honey*, up to 2 tablespoons for a more sweet than sour sauce
1 Tablespoon cornstarch
Pinch red pepper flakes, optional

Directions

In a bowl or mason jar with a lid, combine all of the ingredients and whisk or shake well until combined.
Use immediately in a stir fry recipe, simmering it to thicken. Or store in an airtight container in the fridge for up to 1 week before using. This recipe yields approximately 1 ¼ cup of sauce; you may want to start using half in your recipe and add more as desired. Enjoy!

Grandma Allison's Cafe Rio Dressing

Ingredients

3 tomatillos, roasted
5 tbsp fresh lime juice
1 shallot, peeled
1 jalapeño chile, stemmed and seeded
1 small garlic clove, peeled
1 tsp sugar
1/2 teaspoon ground cumin
Salt
1/2 cup fresh cilantro
3/4 cup extra-virgin olive oil (or a mixture of mayo and sour cream)

Directions

Blend everything together until smooth

Chipotle Sauce

Source

Ingredients

7 ounce can chipotles in adobo sauce or use chipotle sauce
1/2 cup Mexican crema sour cream is good, too
1/4 cup mayonnaise
3 tablespoons chopped cilantro
1 teaspoon cayenne powder
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt to taste

Directions

Add all of the ingredients to a food processor. Process until smooth!
Store in an airtight jar in the refrigerator.

Chipotle Tahini

Source

Ingredients

1/2 cup olive oil
1/4 cup water
1/4 cup tahini
1–2 chipotles in adobo sauce
1 small clove of garlic
juice of 1 orange (about 1/4 cup)
1/2 teaspoon coarse salt

Directions

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
Dip, dunk, drizzle, and be utterly amazed.

Guasacaca Venezolana

Source

Ingredients

2 ripe Haas avocados, seeded and roughly diced
1 small onion, quartered
1 small green bell pepper, stemmed, seeded, and roughly chopped
1 medium jalapeño, stemmed, seeded, and roughly chopped (optional)
2 medium cloves garlic
1/2 cup packed roughly chopped fresh cilantro leaves
1/4 cup packed roughly chopped fresh parsley leaves
1/4 cup white vinegar
1 tablespoon lime juice from 1 lime
1/3 cup olive oil
Kosher salt and freshly ground black pepper

Directions

Place avocados, onion, bell pepper, jalapeño (if using), garlic, cilantro, parsley, vinegar, and lime juice in the work-bowl of a food processor fitted with a steel blade. Pulse until everything is finely chopped, stopping to scrape down sides of bowl as needed.
With the motor running, drizzle in olive oil through feed tube. Process until sauce is completely smooth.
Season sauce with salt and pepper to taste. Transfer to bowl and serve immediately.

Honey Garlic Salmon Glaze

Source

Ingredients

4 tbsp honey
2 tbsp soy sauce (all purpose or light soy sauce)
1 tbsp white vinegar (or sub with any other vinegar except balsamic)
1 large garlic clove (or 2 small) , minced

Directions

Whisk together the Sauce ingredients in a small bowl.
Cook the salmon
Pour Sauce over salmon. Cook for 1 minute or until it starts to thicken slightly. Check the side of the salmon to tell how cooked through the middle is – I like mine medium rare inside. (Note 1). If Sauce thickens too much before your salmon is cooked to your taste, just add water 1 tbsp at a time.

Pineapple Chipotle Salsa

Ingredients

1/2 pineapple
6 Roma tomatoes
5 cloves garlic
0.5-1 jalapeños
1/4 onion
2 chipotles from the can
Lime juice
Salt and pepper

Directions

Roast fresh fruit and veggies in oven at 425 for 30 min.
Food process with chipotles, lime juice, salt, and pepper.

Roasted Red Pepper Sauce

Source

Ingredients

1 16-ounce jar roasted red peppers, drained
1/2 cup olive oil
1/2 cup almonds
1 clove garlic
1/2 teaspoon coarse salt (more to taste)
juice of one lemon
a small bunch of parsley (optional)

Directions

Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured. (Add more almonds to make it thicker if you want.)
Cover everything in your life with this shockingly good sauce.

Strawberry Sauce (Topping)

Source

Ingredients

1 Tablespoon cornstarch
3 Tablespoons (45ml) warm water
1 lb strawberries, hulled and sliced in half (you can use frozen; don’t thaw)
zest and juice from 1/2 small lemon (see note)*
1/4 cup (50g) granulated sugar

Directions

Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix– very easy.)
Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.
Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove pan from the heat and allow to cool. The mixture will thicken as it cools.
You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.

Teriyaki Sauce

Source

Ingredients

1 cup water
5 tablespoons packed brown sugar
1/4 cup soy sauce
1–2 tablespoons honey
1 large clove of garlic, finely minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup cold water

Directions

Combine the 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.

Sides

Air Fryer Potatoes

Source

Ingredients

1 pound baby potatoes, halved or quartered, or Yukon Gold potatoes cut into ¾-inch pieces
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon sea salt
Freshly ground black pepper
Chopped fresh parsley, for garnish

Directions

Preheat the air fryer to 400°F.
In a large bowl, toss the potatoes with the olive oil, garlic powder, Italian seasoning, salt, and several grinds of pepper.
Arrange in a single layer in the air fryer basket, leaving a little space between potatoes. Work in batches if necessary.
Air fry for 15 to 20 minutes, flipping halfway, or until the potatoes are tender and browned around the edges. Season to taste, garnish with parsley, and serve.

Grandma Allison's Baked Beans

Ingredients

4 slices of bacon
Some chopped onion
Some chopped bell pepper
2 16 oz cans of pork and beans
1/2 c ketchup
2 T Brown Sugar
2 T Mustard
1 tsp Worcestershire
Some pineapple juice with chunks

Directions

Fry the bacon
Saute onions and bell peppers in grease from bacon
Add the rest of the ingredients and bring to a boil

Black Beans

Source

Ingredients

1 pound dried black beans about 2 cups, no need to soak
1 1/2 teaspoons extra-virgin olive oil
1 small yellow onion diced
1 green bell pepper cored, seeded, and diced
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
2 bay leaves
3 cloves garlic minced (about 1 tablespoon)
3 cups water
Optional for serving: diced avocados jalapeno, red onion, cilantro, cherry tomatoes

Directions

Rinse and drain the beans and pick out any stones or bad, cracked-looking beans. Set aside.
Set the Instant Pot to SAUTE and add the olive oil. Once the oil is hot and shimmering, add the onion, bell pepper, and salt. Cook until the vegetables soften, about 4 to 6 minutes. Stir in the cumin, oregano, bay leaves, and garlic and cook until the spices are very fragrant, about 30 seconds.
Add the water and beans and stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 35 minutes. When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid. Remove the bay leaves and discard them. Enjoy warm or let cool completely and store in individual containers.

Cheesy Breadsticks

Source

Ingredients

1 cup warm water
1 TBSP yeast
1 TBSP sugar
1 TBSP oil
1 tsp salt
1 tsp minced garlic
2 tsp onion powder
2 1/2- 3 cups flour
3 TBSP + 2 TBSP melted butter divided
1 tsp garlic salt optional but delicious
2-3 cups shredded cheese mozzarella, Parmesan and Monterey Jack are our faves!

Directions

Combine warm water, yeast and sugar in a mixing bowl and let sit for about 3-4 minutes, until yeast is bubbling up. Add in oil, salt, garlic, onion powder and flour. Start with 2 1/2 cups of flour, then add more until the dough cleans the sides of the mixing bowl. (I use a mixer for this part as it makes it just so much easier!)
Continue mixing for an additional 3-4 minutes, then cover with plastic wrap and let sit in a warm place for 15 minutes. In cold weather, I like to turn my oven on for about 3 or 4 minutes, then turn it off and let my dough rest in the oven.
Preheat oven to 400 degrees F. Spray a cookie sheet with non-stick spray.
Spray counter top and rolling pin with non-stick cooking spray and roll dough out into a large rectangle about 1/4" thick. Brush with 3 TBSP melted butter and 1 tsp garlic salt, if desired. Sprinkle the top half of your dough rectangle with 2-3 cups shredded cheese. I use 2 cups of cheese, but if you adore those oozing cheese types of recipes, use 3 cups.
Take the bottom half of the rectangle and fold it up over the top half, so that it rests on top of the cheese. Press edges to seal.
Use a pizza cutter to cut 1"-2" strips of cheesy dough. Gently take each strip and twist a couple times. Some cheese will fall out- if you use 3 cups of cheese, I recommend 2" strips, instead of skinnier 1" ones. Line cookie sheet with twisted dough.
Bake for 20-25 minutes, until dough is golden brown and some cheese is bubbling. Let cool. Dip in marinara sauce or ranch dressing for an added treat!

Grandma Allison's Coleslaw

Ingredients

Salad

1 medium head of cabbage
2 medium carrots, grated

Dressing

2 cups mayonnaise
3/4 cup sugar
1/4 cup dijon mustard
1/4 cup apple cider vinegar
1 tsp salt
1/8 tsp pepper

Directions

Garlic Green Beans with Parmesan

Source

Ingredients

1 pound (500 g) green beans, washed and pat dry
2 tablespoons olive oil or canola oil
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped garlic (6 cloves garlic)
2 tablespoons fresh chopped parsley
1/4 cup parmesan cheese

Directions

Preheat the oven to 220°C (425°F). Lightly spray a baking sheet or tray with cooking oil spray.
Arrange the green beans in one layer on baking sheet. Drizzle with oil and season with salt, pepper, garlic and parmesan. Toss beans to evenly coat.
Roast in the oven for 20-25 minutes, tossing halfway through cooking time, until fork tender.
Remove from oven, season with extra salt and pepper to taste. Sprinkle over with parsley and serve.

Kale Salad

Source

Ingredients

1/2 cup olive oil
2 Tbsp fresh lemon juice
2 Tbsp apple cider vinegar
2 Tbsp real maple syrup
1 1/2 tsp dijon mustard
Salt and freshly ground black pepper, to taste
1 lb. curly kale (about 2 large bunches)
1 large (9 oz.) apple, recommend gala, julienned
2 medium carrots, shredded (1 cup)
3/4 cup unsalted slivered almonds, toasted
3/4 cup (3 oz.) shredded sharp white cheddar cheese
1/3 cup sliced red onion, slice very thin

Directions

In a mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard and season with salt and pepper to taste. Let rest in fridge while preparing remaining salad ingredients.
Remove kale leaves from thick ribs. Rinse and run leaves through a salad spinner to dry well. Working in batches on a cutting board, gather and bunch kale leaves together and thinly slice creating ribbons.
Transfer kale to a very large bowl along with apples, carrots, almonds, cheddar cheese and red onion.
Whisk dressing again then pour over salad. Toss well to evenly coat.
Serve within a few hours for best results.

Traditional Potato Latkes

Source

Ingredients

6 potatoes peeled
1 medium onion peeled
2 large eggs, beaten
1/2 cup all-purpose flour
6-8 tbsp. vegetable or canola oil
2 tsp. Kosker salt
1/2 tsp. freshly ground black pepper
sour cream
applesauce
1 sprig dill for garnish (optional)

Directions

Using a box grater or the grating blade of a food processor, grate potatoes and onion. Drain in a colander and press with your hands to remove all of the excess liquid. Put into a large bowl.
Add flour to the potatoes and onions. Gently fold in beaten eggs. Add salt and pepper.
Heat oil to medium-high heat in a large skillet. Using a large spoon, place potatoes in oil, and flatten with the back of the spoon. Allow them to cook for about 3-4 minutes before turning, and cook for another 3-4 minutes. Test one and adjust time if needed.
Put latkes on a wire rack. Place paper towels under the wire rack to catch the excess oil. Arrange latkes on large platter. Serve with sour cream and applesauce on the side. Garnish with a sprig of fresh dill.

Instant Pot Mashed Potatoes

Source

Ingredients

3 Pounds Potatoes 6 medium, Peeled and Sliced
Water to Cover Potatoes About 4-5 cups
2 Teaspoons Salt Divided
1/4 Cup Butter
1/4 Cup Sour Cream
1/4 Cup Milk
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Pepper

Directions

Place the peeled and sliced potatoes into the bottom of the instant pot.
Cover with water and add 1 teaspoon of salt.
Place the lid on the instant pot and set the valve to seal.
Cook on manual pressure for 8 minutes.
When the timer goes off, turn the instant pot off.
Quick release the pressure from the pot.
Drain the potatoes and return to the instant pot.
Add the remaining salt, pepper, garlic powder, butter, milk and sour cream to the potatoes. Mash until smooth.
Serve topped with parsley if desired.

Grandma Allison's Mexican Rice

Ingredients

1 1/2 cups white rice
1 can Rotel Tomatoes
1 clove garlic, chopped
1 - 1 3/4 cups chicken broth
3 tbsp extra-virgin olive oil
1 tbsp tomato paste
1/4 cup fresh cilantro, chopped
Lime wedges
3/4 tsp cumin

Directions

Place rice in fine-mesh strainer and rinse under cold running water for 1 1/2 minutes. Shake strainer vigorously to remove all excess water; set aside
Make mixture of Rotel tomatoes and enough broth to have 2 1/2 cups of liquid
Heat oil in large saucepan over medium-high heat until simmering. Add rice and cumin, and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Add tomato paste and cook, stirring constantly, until mixture is uniformly colored, about 1 minute. Add Rotel-broth mixture and bring to a boil. Stir rice, cover and reduce heat to low. Cook for 20 minutes.
Turn off heat, let stand for 10 minutes. Stir in cilantro, salt, and pepper.

Crispy Parmesan Garlic Roasted Baby Potatoes

Source

Ingredients

2 tbsp vegetable oil
15-20 yellow baby potatoes
1/2 cup parmesan, finely grated (shredded won't work well)
3/4 tsp freshly cracked black pepper
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp dried oregano
1/4 tsp paprika

Directions

Preheat the oven to 400 degrees.
Drizzle the oil in the bottom of a 9 x 13 glass baking dish and spread evenly over the entire bottom.
Parboil the potatoes in boiling water for 6 minutes. Remove from the water and drain on a towel.
Slice each baby potato in half once they have cooled.
Prepare the parmesan coating by combining the parmesan cheese, black pepper, garlic powder, sea salt, dried oregano, and paprika together in a dish; mix until well combined.
Carefully SPRINKLE the parmesan mixture evenly over the entire bottom of the pan. (DO NOT dump it in and then try to spread. Once it touches the oil, it's impossible to spread it evenly).
Layer the potatoes cut side down on top of the parmesan coating making sure to press them firmly into the parmesan mixture.
Place into the oven to bake for 30 minutes.
Remove and allow to sit for 5 minutes.
Carefully remove the potatoes from the pan with a spatula making sure to keep the parmesan coating on the potatoes. Use a pairing knife to separate the potatoes if needed.
Place on a serving plate and serve immediately with sour cream & chopped green onions. Enjoy.

Grandma Allison's Potato Salad

Ingredients

A bunch of red potatoes
4 hardboiled eggs
Some Mayonnaise
Some Pickles and pickle juice
A squirt of yellow Mustard
Salt and pepper

Directions

Cut potatoes into bite size pieces. Cook them until softish (5-7 minutes).
Wait until potatoes are cooled
Add the rest of the ingredients

Roasted Carrots

Source

Ingredients

2 pounds carrots, peeled and sliced on diagonal
2 tablespoons good quality olive oil
1/2 teaspoon salt (I use Kosher)

Savory Carrots

1/4 teaspoon freshly cracked black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons finely chopped fresh flat-leaf parsley or 2 teaspoons fresh thyme

Sweet Carrots

2 tablespoons honey
1 tablespoon unsalted butter, melted
1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 425 degrees F. Peel the carrots and cut off the tops. Slice carrots on the diagonal so each piece is about 1/2 inch thick at the widest part (each diagonal cut you make should be about 1 inch apart). Make sure carrots are all cut around the same size to ensure even roasting.
Add cut carrots to a very large sheet pan. (I use a 15-inch by 21-inch sheet pan. See Note 1.) FOR SWEET CARROTS: Add olive oil and salt. FOR SAVORY CARROTS: Add olive oil, salt, pepper, paprika, and garlic powder. Toss to coat all the carrots.
Spread carrots into an even layer and roast in the oven for 10 minutes. Remove from the oven and quickly toss/flip the carrots then return to the oven. Bake for another 8 to 15 minutes, until caramelized and tender. (Time will vary based on actual oven temperature, how spread out carrots are, and personal preference for how roasted you want the carrots.)
Remove the carrots from the oven. FOR SAVORY CARROTS: Toss with fresh herbs and serve immediately. FOR SWEET CARROTS: Whisk together honey, melted butter, and cinnamon in a small bowl until smooth. Drizzle over the carrots and toss. Serve immediately.
Leftover carrots will keep well in the fridge in a covered container for 3 to 4 days.

Slow Cooker Garlic Parmesan Potatoes

Source

Ingredients

3 lbs. red potatoes, about 8 cups after being cut
1/4 cup extra virgin olive oil
3 tsp. minced garlic, can use fresh garlic or jarred
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. dried thyme
1 tsp. dried oregano
1/4 cup parmesan cheese, plus more for garnish (I use shredded parmesan but Kraft grated cheese works just as well!).

Directions

Wash and cut the potatoes into wedges and place in the slow cooker
In a small bowl mix together the olive oil, garlic, salt, pepper, thyme and oregano.
Pour the blend over the potatoes and stir.
Sprinkle the parmesan cheese over the top.
Cover and cook on HIGH for 4 hours without opening the lid during the cooking time.
Sprinkle with additional cheese for serving, if desired.

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Recipes

Table of Contents

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Breakfast

Apple Cinnamon Baked Oatmeal

Ingredients

Directions

French Toast Casserole Recipe

Ingredients

French Toast

Topping

Directions

Belgian Protein Waffles

Ingredients

Directions

Blueberry Buttermilk Waffles

Ingredients

Directions

Chocolate Baked Oats

Ingredients

Directions

The Ultimate Chocolate Granola

Ingredients

Directions

Oatmeal Chocolate Chip Pancakes

Ingredients

Directions

Cinnamon Roll Baked Oatmeal

Ingredients

Directions

Orange Muffins

Ingredients

Muffins

(Optional) Orange Glaze

Directions

Overnight Oats

Ingredients

Base Overnight Oats

Banana Bread

Spiced Pear

PB&J

Piña Colada

Carrot Cake

Strawberry Protein

Directions

Protein Banana Muffins

Ingredients

Directions

Pumpkin Chocolate Chip Muffins

Ingredients

Directions

Pumpkin Protein Pancakes

Ingredients

Directions

Tortilla Breakfast Bake

Ingredients

Directions

Dessert

Brownies from Love and Lemons

Ingredients

Directions

Grandma Allison's Brownies

Ingredients

Directions

Chocolate Brownie Frosting

Ingredients

Directions

Notes

Chocolate Cake Frosting

Ingredients

Directions

Notes

Chocolate Chip Cut Out Cookies

Ingredients

Directions