INGREDIENTS Sweet Potatoes Harissa paste (2 tbsp) Maple syrup (2 tbsp) Lemon, zest & juice (One) Yogurt (200 g) Tahini (4 tbsp) Pomegranate seeds Coriander / Fresh Cilantro (diced) DIRECTIONS Heat your oven to 425°F. Wash, scrub and dry the sweet potatoes. Cut them in half lengthways and place on a chopping board flesh-side-down. Using … Continue reading Sweet Potatoes (Over-the-Top)
INGREDIENTS Scallops Avocado oil Rosemary Garlic, crushed Butter (4-6 oz., cubed) Shallot (1, minced) White wine (2 oz.) Salt & Pepper Heavy cream (2 fluid oz.) Lemon (1/2, juiced) Parsley (garnish) Scallops DIRECTIONS Salt & pepper both sides. Dry with paper towel. Heat pan, add oil. Place the scallops in the pan. If using a … Continue reading Scallops & Beurre Blanc Sauce
Note: Makes about 4 bowls Ingredients Butternut Squash (one large) (or yam/sweet potato) Black beans, rinsed & drained (2 cups) Quinoa or rice, cooked (2 cups) Bell pepper (1, diced) Cherry tomatoes, quartered (2 cups) Avocado, sliced Seasoning Mix Chili powder (1 tbsp.) Garlic powder (1 tsp.) Onion powder (1/4 tsp.) Dried oregano (1/2 tsp.) … Continue reading Butternut Squash Burrito Bowls
Note: This tastes significantly better than it looks (unless you don’t like mushrooms). INGREDIENTS Optional: Add 1 lb. of cremini or wild mushrooms (cleaned, trimmed, sliced) Chicken Stock (5-6 cups) Farro (1.5 cups) Olive Oil (2 tablespoons) Onion (1/2 cup finely chopped) Garlic, minced (2 large cloves) Fresh Rosemary (2 teaspoons, chopped) White wine, dry … Continue reading Farro Risotto with Mushrooms
Notes The recipe calls for 1-2 cups of water for the soup. You can make it more of a risotto if you use less water. I use about ~1/4-1/2 cup and prefer this consistency. INGREDIENTS Zucchini noodles (use a spiralizer or buy pre-made) Chicken Breasts and/or Thighs (5, skinless/boneless, cut in larger than bite-sized pieces) Rice … Continue reading Chicken Lemon Soup (Instant Pot)
Notes This makes about 5 bowls. I store them in separate glass containers. Store the toppings separately (e.g. chopped bell peppers, cheese, avocado) and add when serving. I started using half chicken thighs & half chicken breasts because when I did chicken breasts only, the meat would be comparatively dry. The half & half combination … Continue reading Chipotle Bowl (Meal Prep)
INGREDIENTS Brussels sprouts (1.5 lbs, trimmed & halved) EVOO (1/4 cup) Shallot (1, thinly sliced) Fresh Rosemary (1 tablespoon, finely chopped) Red Fresno chili (1/4 teaspoon, finely diced – or substitute chili) Honey (2 tablespoons) White wine vinegar (2 tablespoons) Lemon (1, zested) Salt & Pepper Flaky sea salt for serving Equipment Large cast iron … Continue reading Tangy Seared Brussels
Notes Caramelizing the onions is the most time intensive part of the recipe (~35 minutes). Without them, this recipe is quick and easy. INGREDIENTS Ground beef (80/20; 70/30) Brioche buns Bacon (1 strip per burger) Yellow Onion (1) Olive oil Butter Sugar (1 tsp) Salt & Pepper Worcestershire sauce Balsamic vinegar Avocado oil (high smoke … Continue reading Patty Melt Smashburger
INGREDIENTS Ground bison (1 lb.) Panko bread crumbs Fresh Parsley (chopped) Hot sauce (I generally use sriracha) Onion powder Garlic powder Salt & Pepper Egg Equipment Air fryer (can also bake in oven) DIRECTIONS Combine the ingredients in a big mixing bowl. Form meatballs. Bake in air fryer for 12 minutes at 380° F. Continue reading Bison Meatballs (Protein Bombs)
INGREDIENTS Almond flour/meal (3/4 cup) Mozzarella cheese, shredded (1.75 cups) Cream cheese (2 tablespoons) Egg (1) Salt Italian seasoning (1/2 teaspoon) Tomato paste or sauce Mozzarella cheese Pepperoni or Soppressata Mushrooms Bell peppers Parmesan Garlic (small slices) Equipment Parchment paper Rolling pin (wine bottle works) DIRECTIONS Preheat oven to 475°. (Toppings) If using raw meat … Continue reading Pizza (Almond Flour)
