- Ingredients
- 1 large white onion
- 2 jalepenos (more if you want to use them for toppings)
- 6 cloves of minced garlic
- 2 tbs olive oil
- 1 tbs chili powder
- 1 tsp paprika
- 1 1/2 tsp cumin
- 1/2 tsp sea salt
​- 2 bay leaves
- 1 large can crushed tomatoes
- 1 can black beans
- 1 can corn
- 1 qt chicken broth
- chicken breasts
- 1 tsp chili powder
- 1 tbs garlic powder
- 1/2 tsp paprika
- 2 tbs grape-seed oil or other high heat neutral oil
- 8 corn tortillas cut intro strips
- 1 avocado
- cilantro
- lime juice
Instructions

1. Mince the onion, jalapeño (remove the seeds if you want it less spicy), and garlic. Add the olive oil to a large stockpot and heat to medium. 
2. Add the chopped up vegetables to the oil along with the chili powder, paprika, cumin, and sea salt.
3. Cook for about 5 min till they start to simmer and cook down.
4. Add the crushed tomatoes, beans, corn, chicken broth, and bay leaves. Let simmer while you cook the chicken breast.
5. Mix the chili powder, garlic powder, and paprika into a seasoning blend and rub into the chicken breasts.
6. Add the grapeseed oil to a cast iron or stainless steel pan and turn to medium high heat (like a 7 if your stove has numbers).
7. Add your chicken and put a grill press on top, cook for 7 minutes without touching it, then flip and cook for 5 min on the other side. If it's a bigger chicken breast it may take longer.
8. Shred the chicken. To easily shred the chicken use a hand mixer.
9. Add the shredded chicken to the soup and remove the bay leaves. Give it a stir and serve with the chopped tortillas, minced cilantro, avocado, and lime juice.

Ingredients

• 1 red bell pepper
• 1/4 cup olive oil
• 1 large white onion
• 1 bulb of minced garlic
• 4 heirloom tomatoes
• 1 tbs Italian seasoning
• 1 small can of tomato paste
• 1 tsp sea salt
• fresh cracked black pepper
• 2 small zucchini
• 2 small yellow squash
• 1 container of mushrooms
• 1 tub of ricotta
• 16 oz mozzarella
• 3 tbs minced parsley
• 1sp minced thyme
• 1 lb spicy sausage
• 1 cup grated parmesan cheese
• 2 containers of GF lasagna noodles

1. Start by dicing the onion and bell pepper and mincing the garlic.
2. Add the olive oil to a large pot and heat to medium, add the onion, bell pepper, garlic, sea salt, pepper, and Italian seasoning.
3. Simmer for about 5 min till it starts to soften. Dice your tomatoes and add those along with the tomato paste. Let simmer uncovered for about 30 min stirring periodically. The tomatoes should break down and it should become a thick sauce.
4. Dice your squash, zucchini, and mushrooms and add those to the sauce mixture. Cook for another 5-10 min till the squashes soften.
5. In a separate pan cook your sausage per the cooking instructions.
6. In a large bowl mix together the ricotta, mozzarella, parsley, and thyme.
7. Assemble your lasagna by laying a very thin layer of the sauce mixture then a layer of noodles, cheese, veggie mixture, meat, noodles, repeat.
8. Top with a thin layer of ricotta and parmesan. Make sure the cheese reaches the edges otherwise the noodles will crisp. Bake at 400 for 30 min.

Ingredients

• 3 1/4 cup gluten free flour
• 1/2 lb butter
• 1 tsp baking powder
• 1 tsp sea salt
• 1/2 cup water (approx)
• 4 large carrots
• 1 white potato
• 4 stalks of celery
• 1 large white onion
• 6 cloves of minced garlic
• 1 cup of peas
• 2 cooked chicken breasts
• 1 tsp sea salt
• 1 tsp italian seasoning
• fresh cracked black pepper
• 1 stick of butter
• 1/4 cup gluten-free flour
• 2 tbs heavy cream
• 2 cups chicken broth
• 1 egg yolk + 1 tbs cream mixed together

Instructions

1. For pie crust in a large bowl mix together the flour, baking powder, and sea salt. Very thinly slice your butter and press it into the flour mixture creating thin flour covered flakes of butter. Slowly add your water continuously mixing together until a dough ball forms. Set the dough aside while you make the pie filling.
2. Chop the potato into about 1/4 inch cubes. Dice the carrots, celery, and onion. Set everything aside in a bowl.
3. In a large cast iron pan heat the stick of butter till melted and simmering. Slowly sprinkle in your flour whisking continuously. It may get clumpy. Continue whisking over medium heat till it begins to brown. Add your cream and continue whisking, it should be getting brown. Slowly whisk in the chicken broth and continue to whisk, it will get clumpy but trust the process it should thin out. If it doesn't you can add a little more chicken broth. 
4. Once the roux is fully emulsified and brown add in your vegetables, sea salt, italian seasoning, and minced garlic. Mix everything together so the vegetables are coated in the roux and let cook on medium low for about 25 min, mixing occasionally so everything cooks evenly. 
5. Add your peas and chopped cooked chicken, mix together and continue to cook for another 5 min. Smooth everything out so the top of the vegetables are flat.
6. Roll out the pie dough on a sheet of parchment paper to make transfer easier (you can also use premade dough) and flip on top of the vegetables.
7. Brush the dough with the egg cream mixture and bake at 375 for 30 min till the pie is sizzling and golden brown on top.
8. Let cool and enjoy!

Ingredients

• 1 pie pumpkin
• 2 bulbs of garlic
• 3 sprigs of thyme
• 2 sprigs of rosemary
• 1 tsp turmeric
• generous pinch of sea salt
• pinch of red pepper flakes
• 2 tbs olive oil
• 1 white or yellow onion
• 1 can of coconut milk
• 1 quart of chicken or vegetable broth
• 1 1/2 tbs curry powder
• 1 tbs grated ginger
• pinch of cinnamon
• 1 tsp turmeric

Instructions

1. Lay a piece of parchment paper on a large baking sheet and preheat the oven to 400
2. cut the top and bottom off of your pumpkin. Cut it in half and scrape out the seeds and goop using a spoon, you can keep these and make homemade roasted pumpkin seeds if you want!
3. Slice your pumpkin halves into about 1 inch thick slices and lay them out on the baking sheet
4. Chop your onion into about 8 big chunks and cut the tops off of your garlic heads. 
5. Lay the onion and garlic on the baking sheet with the pumpkin. You want to make sure everything has space so it roasts, if the tray is crowded it will steam and have a less rich flavor.
6. Drizzle the vegetables in the olive oil and sprinkle 1tsp turmeric, the sea salt, and red pepper flakes over everything. Place the garlic cut side down so it doesn't burn.
7. Using your hands rub the seasonings and olive oil all over the vegetables. Add the thyme and rosemary to the tray and bake at 400 for about 40 min flipping things halfway through.
8. Add the coconut milk and broth to a pot and bring to a simmer. I used my beautiful pumpkin cast iron coquette for this recipe. I put a picture of her below but I cannot recommend it enough. It's $229 and the quality is exceptional. Here is the link if you want to buy, I think it's the perfect holiday pot,

​

9. Pull your roasted vegetables out of the oven and let them cool for about 5 min. 
10. Squeeze your garlic out into the soup. Add the onions and pull the skins off the pumpkin slices and add the roasted pumpkin meat.
11. Add the curry, remaining turmeric, and ginger.
12. Using an immersion blender or regular blender blend until creamy and smooth.
13. Let the soup continue to cook at a simmer until it's your desired thickness. Top with a bit of coconut cream and pumpkin seeds if you want and enjoy!

Ingredients

• 10 white or yellow onions
• 1/2 lb good butter like Kerrygold
• generous pinch of sea salt
• 1/4 cup white wine
• 1/4 cup red wine
• 1 qt beef stock
• 1 bay leaf
• fresh cracked black pepper
• a few sprigs of fresh thyme
• minced parsley and chives to top
• a baguette ( my favorite gf baguette is Against the Grain)
• 1 cup shredder Parmesan
• 1 cup shredded gruyere

Instructions

1. Slice all of your onions into about 1/4 inch thick slices
2. Add your butter to a large enameled cast iron pot, this is the one I use. It's from Staub and I love it. It's important you use a cast iron or enameled cast iron otherwise the onions won't caramelize as well. If you use a non-stick pan it will still work it'll just take significantly longer and won't give the same effect.
3. Once the butter is melted add your onions to the butter with a pinch of salt and mix around using a pair of tonges so the butter evenly covers the onions.
4. Let cook on low uncovered for about 2 hours stirring approximately every ten minutes so they get evenly browned. They will reduce significantly so even if your pot is full to the top with onions do not worry. The last 10-20 min of this process is the most important, you basically want the onions as dark as you can get them without burning them. This is what gives the soup it's rich flavor.
5. One the onions are brown add your wines and increase the heat to medium. Simmer the onions with the wine till most of the alcohol is cooked off. I would not recommend substituting or removing the alcohol but if it's super necessary for your dietary requirements it's fine.
6. Add your beef broth, pepper, thyme, and bay leaves and simmer for about 30 min.
7. Slice your baguette into about half inch thick slices.
8. Spoon your soup into bowls about 2/3 full. Top with your baguette slices and shredded cheese.
9. Broil for about 3-4 min until the cheese is bubbling and brown. Top with chives and minced parsley and enjoy! This recipe is also phenomenal with a steak sandwich.

This is not a true or traditional curry but it is a delicious and fairly easy gluten-free dairy-free dinner! It's a soupy type of curry that I love to serve over rice or noodles. This recipe is fairly forgiving and most ingredients can be changes or substituted. It makes enough for about 4 servings. Enjoy!
Ingredients
- 4 chicken thighs or breasts
- a few tbs of neutral oil
- 1 tbs cumin
- 1 tsp turmeric
- 1 tbs garlic powder
- 2 smaller white onions or one big one
- 2 tbs minced garlic
- 1 tbs minced ginger
- 2 tbs curry powder
- 2 tbs brown sugar
- a few drops of fish sauce
- 1 quart of chicken broth
- 1 quart of coconut milk
- 1 package of rice noodles or rice
- 1 stalk of lemongrass
- 2 cups of mushrooms (pre-chopped is fine)
- 5 chopped green onions
- Thai basil and lime juice to finish
Instructions

1. Mix the cumin, turmeric, and garlic powder together and sprinkle over the chicken.
2. Add the oil to a large stockpot and heat to medium high. Add the chicken and cook for about 5 min on each side to give it a sear.
3. Remove the chicken from the pan and set it aside (it's okay if it's not fully cooked we're going to cook it more later)
4. Chop up your onion and add it to the pan with the garlic, onion, curry powder, brown sugar, and fish sauce. Simmer for about 10 min stirring periodically.
5. Add your chicken broth, coconut milk, and chicken back to the pot with the onions. Cook on low for 30-40 min. 
6. One it's done shred the chicken with a fork. Add the onions and mushrooms and simmer for another 5 min till the mushrooms are done.
7. Cook the noodles or rice to the package instructions and pour the curry over them. Finish with lime juice and Thai basil.

Ingredients
for the steak marinade
 1.5 lbs of flank steak

• 1/2 bunch minced cilantro
• 1/4 cup of lime juice
• 1 tbs of salt
• 1 pinch of red pepper flakes
• 2 tbs olive oil
• 3 tbs minced garlic
• pinch of pepper
• 1/2 cup water

For the dressing

• 1 container of greek yogurt (8oz)
• 1 avocado
• the other half of the cilantro
• pinch of sea salt
• 3 cloves of garlic
• juice of 3 limes
• tsp of garlic powder
• pinch of cumin

For the other stuff

• 1 can of chickpeas
• 1 can of corn
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp cumin
• spray of olive oil
• 1 container of cherry tomatoes
• Brown rice (optional)

Instructions

1. In a large bowl combine the marinade ingredients. Thinly slice the steak and add to the marinade. Cover and leave in the fridge for the day.
2. In a large cast iron pan spray some oil and heat to medium high. Add your steak and cook for 10-15 min. If the steak is releasing a ton of liquid you can drain some off you want a nice sear.
3. While that's cooking in a blender add the dressing ingredients and blend till creamy, add more lime juice if it's too thick.
4. Remove the steak from the pan and add your drained corn, chickpeas, and seasoning. Cook for about 10 min till they get a little color.
5. Chop up your cherry tomatoes and assemble your bowl with the rice, dressing, steak, and cooked vegetables. This makes enough for two servings, enjoy!

These cookies are so freaking good. They’re thick and crispy on the outside gooey on the inside with a little flakey salt on top. Everyone I’ve given these to have at least 3 cookies. They are addictive and almost indistinguishable from glutinous cookies according to everyone that’s tried them. There’s a few things that are important to make this recipe work. I use a scale and measure everything by weight. When you use cup measurements you almost always get different amounts. This recipe has been through 8 rounds of testing and is specific to the 0.5 oz so a slight difference in how tightly packed your cup of flour is makes a change and they won’t turn out the same. The other is the ingredients. I’ve included the exact brands I use for each ingredient. Really good butter is important, the specific brand of flour since each gf flour blend is different, etc. These things all contribute to the perfect cookie. I hope this helps and you love it!


Ingredients
Dry ingredients

• 17 oz Flour ( I use Cup4Cup)
• 1 1/2 tsp Baking powder
• 1 1/2 tsp Baking soda
• 1 tsp Flakey salt

Wet Ingredients

• 8 oz Butter (I use Kerrygold, it’s the best)
• 12 oz Brown sugar (C&H dark brown sugar)
• 8 oz Ultra-fine Baker’s Sugar (I use C&H)
• 1/4c Vanilla (I know this seems like a lot, trust me it’s delicious)
• 1/2 tsp Almond extract (this adds a little something you can’t really taste it but it makes them delicious, it’s also okay to remove if you are allegoric)
• 2 Eggs (free range eggs have much more flavor and are darker in color)
• 16 oz Chocolate chips (I use Guittard semisweet, they are my favorite chocolate chip I really think the quality is unmatched however Guiradelli semisweet are also good and can be substituted)

Instructions

1. Start by mixing together the white and brown sugar. You want them fully emulsified. I like to use a large wire whisk. This helps mix things but doesn’t get batter stuck in it the way a more dense whisk does and incorporates less air.
2. In a saucepan add your kerrygold butter and bring to a simmer. I use medium heat. Occasionally stir and watch the butter.  It should become fragrant and golden brown in about 7 min. If you don’t stir it periodically it will brown unevenly.
3. Pour your browned butter into the mixed sugar and stir. It should heat up the sugar and give you a crumbly buttery mixture it won’t be emulsified yet.
4. Add your vanilla and whisk vigorously. The alcohol in the vanilla will dissolve the sugar and it should start to get a caramel texture.
5. Add your eggs and continue to whisk vigorously.
6. Add you almond extract, mix a little more and set aside.
7. In a separate bowl add your flour, salt, baking powder, and baking soda. Mix everything together thoroughly.
8. Pour your wet mixture into your flour mixture and whisk vigorously. If it gets too thick to whisk with your whisk use a spatula.
9. Add in your chocolate chips. And continue mixing. I strongly recommend trying the batter it is  delicious. It also might not be as thick as other cookie dough recipes you’ve made. This is just because the butter is melted. Don’t worry!
10. Cover in Saran Wrap and refrigerate for 4-5 hours. You can also do overnight
11. Using an ice cream scoop scoop out large balls of cookie dough. Roll them in your hands to form a perfect ball. The heat from your hands will melt the edge of the ball a bit making the edges crispier when you cook them.
12. I make big balls because big cookies are better.  Place them on a lined baking sheet and bake at 375 for 13 min. They should be crisp and brown on the edges and gooey in the center.
13. Sprinkle with flakey sea salt while they're still warm and enjoy!

This recipe makes A LOT of mashed potatoes. TBH probably enough for 20 servings. But you can never have too much mashed potatoes.
If you want to really be a freak you can add a cup of gruyere or shredded parmesean. They are delicious and creamy and full of garlicky goodness. However please do not substitute anything for low fat or things along those lines. This recipe has a pound of butter, I hate to say it but if you are on a diet perhaps pick a different recipe.
Ingredients

• 2 5 lb bags of russet potatoes
• 1 lb of Kerrygold butter
• 1 lb of full fat cream cheese
• 1 tbs fresh thyme
• 1/2 cup chicken stock or bone broth
• 8 bulbs of garlic
• 3 tbs grapeseed oil
• A few sprigs of thyme
• 1 tbs flakey salt
• Pinch of fresh cracked black pepper

Instructions

1. Cut your garlic bulbs in half and drizzle in your oil and sprinkle with thyme. Place them face up in the oven for about 40 min and bake at 350. After 40 min flip them over you don’t want the tops to burn. Bake for another 40 min. And flip over again. They should be golden brown. Let them cool completely. To remove the garlic from it’s hull the best method ive found is using a single chopstick. You kind of stab each clove and pull it out. You can squeeze the whole thing but you leave a lot of garlic in the bulb.
2. Soak all of your potatoes in a huge pot of water with 2 tbs of white vinegar for about 2 min. You want all that nastiness off of them. Peel all of your potatoes and cut off any brown bits and chunks.
3. Cut each potato into about 2 inch pieces.
4. Bring a big pot of water to a boil, add a generous pinch of salt along with your potatoes and boil for about 18 min till fork tender.
5. Strain off your water and add your potatoes to a big bowl.
6. Add your butter, cream cheese, chicken broth, sea salt, thyme, roasted garlic, and pepper and using a potato masher get to work. You want them super creamy it takes about ten minutes of vigorous mashing. The heat from the potatoes should melt the cream cheese and butter. If you’re adding cheese now would be the time.
7. Serve with gravy,  cranberry sauce, or solo!

This recipe is adapted from a New York Times Salad Recipe. It’s such a great refreshing summer recipe. The flavors are super simple but sweet with a little acidic tang. I served this as a side with steak and chimichurri and garlic roasted mashed potatoes.
Ingredients

• 6 ears of corn
• 2 containers of fresh cherry tomatoes
• 1 small spicy pepper I used habenero
• 5 big leaves of basil
• 2 tbs minced cilantro (can leave out if you don’t like)
• Juice of four limes
• 1 tsp flakey salt
• 3 tbs olive oil

Instructions

• Microwave the ears of corn for about 4 min each. They should be warm and yellow
• Remove the husks and cut the base off. Then cut the corn off you want as close to the cob without getting the center so it comes off in pieces not kernels.
• Chop your cherry tomatoes in half and add that to a bowl with your corn.
• Thinly chiffonade your basil and add it to the bowl with the vegetables.
• Remove the seeds from your pepper and very finely mince, add that to the bowl with the cilantro, sea salt, and olive oil.
• Zest your limes over the salad, then cut them in half and add the juice.
• Toss everything together and enjoy!