Charcuterie Board, by Diane

I made this cheese and charcuterie board over the holidays, and while it’s not exactly a recipe we thought it would be a good thing to post as it takes some thought to select the right ingredients and arrange them. I’ll list what I got below, but you want a mix of salty/sweet/spicy/soft/hard to satisfy all your taste buds. Ideally you want meats, cheeses, nuts, fruits (fresh or dried), and pickles or olives. My board has the following:

-Meats: mild hard salami sticks, spicy salami slices, salty prosciutto slices, and peppery capicola slices.

-Cheeses: a sharp rumrunner cheese that was a bit boozy and harder in texture, and a soft cows milk cheese with garlic and herbs.

-Crackers: plainer crackers such as flatbreads, and fruit and nut crackers made with brandy

-Salty items: pickles and olives (I forgot olives but would have included a few kinds)

-Sweet items: soft things like grapes, crunchy things like spiced pecans, and a jam (I used fig jam)



To assemble, you want to start with a pretty plate or platter (I didn’t have one so I used a baking tray covered in holiday tissue paper and topped with clear plastic wrap to separate the paper from the food). Then you want to spread out things that are of the same taste (salty/sweet/crunchy/soft) as well as color to make it more visually appealing. If you don’t have enough ingredients or your plater is too big you can make multiple piles of the same items just spaced out. Finally, for things like meats that are sliced you want to display them by folding in 1/2 then 1/2 again and make a ribbon, or swirl them into flower shapes (I did both). Don’t forget a fancy knife for your cheese!

"Breakfast Friends" (French Toast), by Cheryl

Back when I did my little MLM stint as a Barefoot Books ambassador, I purchased a large deck of healthy and easy kid recipes that the kids can help with. That was five years ago and we finally dove into them the other day. Julia chose about 20 recipes she wants to make, and so for day 1 of winter break by myself with both kids all day we tackled one of these recipes this morning. So basically, this is French toast, lol. But I'm posting it because it included things in the mix that I don't usually put in my French toast. I usually just use eggs, milk, and cinnamon. Maybe some brown sugar if I'm feeling it that day. This mix includes yogurt and honey and I think it really gave it a slightly different flavor which I thought was great! Yum!

Ingredients:

4 slices of thick whole-grain bread
2 eggs
3 tbsp plain yogurt
2 tsp honey
1/3 tsp cinnamon
2 tbsp butter
Toppings

Directions:

1) Use cookie cutters to stamp out some shapes from the bread.

2) Crack eggs into a mixing bowl. Beat the eggs.

3) Add the yogurt and beat again.

4) Beat in the honey and cinnamon.

5) Dip the shapes, one at a time, into the egg mixture. Thoroughly coat the pieces.

6) Heat butter in a frying pan and when it is hot, add some bread shapes. Cook each one for 1-2 minutes and then flip onto the other side and cook for another 1-2 minutes. Use toppings for eyes or designs as desired.

Polpette Alla Napoletana, by Cheryl

For the first cookbook club that I hosted I chose the cookbook Cucina Napoletana. I thought it would be different than the typical American food cookbooks that we have chosen and I could also use my nice Italian ceramic dinnerware! These meatballs were amazing!! I have always wondered how to get my meatballs as tender as the ones we had in Italy and this recipe does it. I think the trick is soaking the bread in milk beforehand and then when it's mixed into the meatballs it produces such a softness and tenderness to it. I will definitely be making meatballs this way again. Yum!

Ingredients:

1lb 2 oz stale crustless bread (I bought the pre cut stuffing cubes)
a little milk
1lb lean ground beef
handful of fresh flat leaf parsley, chopped
1 garlic clove, finely chopped
1 large egg, beaten
1.75 oz freshly grated Parmesan cheese
1.5 oz golden raisins (optional)
1.5 oz pine nuts (optional)
EVOO
1 small onion, finely chopped
1 lb 5 oz canned whole peeled plum tomatoes
salt and pepper

Directions:

1) Soak the bread in a little milk. Squeeze gently to remove any excess liquid and place in a bowl with the ground beef, parsley, and garlic. Mix well and add the egg, a pinch of salt, black pepper, Parmesan, golden raisins, and pine nuts. Combine thoroughly with your hands. Shape into meatballs.

2) Fry in plenty of hot oil in a large heavy pan over medium heat for ten minutes .Keep turning the meatballs carefully to prevent them from sticking to the bottom of the pan. Remove and drain on paper towels. Set aside.

3) Meanwhile, make the tomato sauce. Sweat the onion in a little olive oil in a heavy pan over medium heat until soft and translucent. Add the tomatoes and season with salt and pepper. Transfer the meatballs to the sauce and cook for ten minutes to heat through. Serve hot.

Crispy Smashed Brussels Sprouts, by Diane

This recipe came from @platingsandpairings and it looked like a fresh new way to create a veggie side dish for my week. I really liked these, and they had a sauce to go with them (see original recipe here) that I ran out of time in making but I think it would have made them even better! Mine didn't get as crispy as hers, but it's because I have a really sensitive smoke alarm and I was scared they would burn- next time I'd go for it!!

Ingredients:

2 lb fresh brussels sprouts
EVOO
Flaky sea salt

Directions:

1. Preheat oven to 450.

2. While the oven preheats, bring a large pot of salted water to boil and parboil the sprouts for 10-15 min until *just* fork tender.

3. Drain the sprouts and place them in an ice bath to stop the cooking.

4. Smash each sprout in between a dish towel to flatten and absorb all the moisture- this will help them crisp up in the oven.

5. Place the sprouts on a parchment paper lined baking sheet evenly spaced apart, and drizzle with EVOO. Sprinkle flaky salt on top.

5. Bake for 30 min, flipping sides halfway through. I drizzled more EVOO and sprinkled more salt when I flipped them over. They should be crispy and browned on the edges when done, so watch closely so they don't burn!

Creamy Wild Mushroom Soup with Herbs, by Cheryl

Another recipe from Once Upon a Chef! This soup was fairly easy to make and was tasty! It was a good appetizer to our meal. If I made it again I would increase the number of mushrooms used in order to have more chopped ones in there. Otherwise each bite without them was good, but needed more oomph. That being said, it was a great compliment to the meal and warming on a cool night. Yum!


Ingredients:

4 tbsp unsalted butter
1 cup chopped shallots
4 garlic cloves, roughly chopped
1/4 cup flour
1.5 lb mixed wild mushrooms (shitake, oyster, portobello), stemmed and roughly chopped
1/2 cp dry white wine
5 cups chicken broth
1.25 tsp salt
1/2 tsp pepper
1/2 cup heavy cream
1 tsp finely chopped fresh thyme
1 tsp finely chopped fresh sage
1 tbsp finely chopped fresh chives, for garnish
croutons, optional

Directions:

1) In a large pot, melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic, and cook 2 minutes more. Stir in the flour and cook 1 minute more, then add the mushrooms, 1/4 cup of wine, the chicken broth, salt, and pepper. Bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes, until the mushrooms are tender.

2) Using a slotted spoon, remove about 2 large ladlefuls of the mushrooms and set aside. Using a handheld immersion blender, puree the soup until smooth.

3) Stir in the cream, the remaining 1/4 cup wine, the thyme, the sage, and the reserved mushrooms. Bring to a simmer, then taste and adjust the seasoning with salt and pepper, if necessary. Ladle into bowls and top with the chives and croutons.

Chocolate Croissant Bread Pudding, by Cheryl

I used this recipe for the dessert I made for my cookbook club. It comes from the book Once Upon a Chef. It was sooooo good! It was definitely everyone's favorite dish of the night! I soaked the croissants in the custard mixture for six hours and it really absorbed it well! I'm making it again this weekend and I'm going to soak them overnight. Eat it warm. Yum!

Ingredients:

3/4 lb croissants, torn into 1-in chunks (I used 7 largish croissants)

4 oz semi sweet chocolate, chopped into small pieces (I used chocolate chips)

5 eggs

3 cups half and half

1 cup sugar

1 tsp vanilla extract

1/4 tsp salt

1/4 cup bourbon

vanilla ice cream, for serving (optional)

Directions:

1) Generously butter a 9 by 13 inch baking dish. Place the torn croissants in the dish. Scatter the chocolate chips over the top and toss gently with your hands to mix.

2) In a large bowl, whisk the eggs until lightly beaten. Add the half and half, sugar, vanilla, salt, and bourbon; whisk until well combined.

3) Pour the custard evenly over the croissants and chocolate. Cover and refrigerate for at least 1 hour or up to 24 hours to allow the croissants to soak up the custard. 

4) Preheat the oven to 350F and set an oven rack in the middle position. 

5) Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden and the center is set, about 20 minutes more. Spoon into bowls and top with vanilla ice cream, if desired. 

Nutty Wild Rice Salad, by Cheryl

This is a recipe from Once Upon a Chef. It's the cookbook my friend chose for the cookbook club this month. This recipe was a hit! It's great cold or slightly warmed up. So flavorful and yummy! And not too bad for you either. Yum!

Ingredients:

1 cup wild rice, rinsed
1 1/4 tsp salt
1/2 tsp orange zest
1/4 cup fresh orange juice from 1 orange
1/4 cup EVOO
3 tbsp apple cider vinegar
2 tbsp honey
1 tsp Dijon mustard
1/4 tsp ground black pepper
1 cup pecans, toasted and coarsely chopped
1/2 cup dried cranberries
1/2 cup chopped fresh Italian parsley,
2 celery stalks, diced
1 tart yet sweet apple, peeled, cored, and diced
1/4 cup roasted and salted pepitas
2 scallions, light and dark green parts, thinly sliced

Directions:

1) In a medium pot, cook the wild rice according to package directions.

2) In a large bowl, whisk together the orange zest, orange juice, oil, vinegar, honey, mustard, pepper, and remaining salt. Add the cooled rice, pecans, dried cranberries, parsley, celery, apple, pepitas, and scallions. Taste and adjust the seasoning if desired. Serve cold or at room temperature.

Ultimate Chocolate Chip Cookies, by Diane

This thanksgiving my family decided to try out a famous chocolate chip cookie recipe. I had heard the buzz about this recipe a while back when the New York Times declared it the best chocolate chip cookie recipe of all time, and then a little while later Tasty did an in-depth test of all the cookie ingredients to see which combo made the best cookie. Both articles came to a strikingly similar conclusion: dark brown plus white sugar made for the best flavor combo, bread flour plus all purpose flour made the cookies a little denser, adding one egg plus one egg yolk rather than 2 eggs made the cookies fudgier, browning the butter and then cooling it gave the cookies a better flavor than regular butter, adding more than one type of chocolate gave the cookie a nice variation with pockets of chocolate, and refrigerating the dough for a minimum of 24 hours allowed the cookie ingredients to develop more.

With all of this science, we couldn’t wait to see what the hype was about! There were 9 of us in the house, including a mix of cookie haters and cookie enthusiasts, and everyone agreed these were the best chocolate chip cookies we had ever had- even our cookie haters had multiple ones. The addition of the bread flour and the yolk did make them denser (they looked store bought), the two types of chocolate were amazing (check out that money shot in the center!), and the browning of the butter in combo with the wait to bake them (we did 23 hours we couldn’t wait!!) created the most outstanding salty savory sweet buttery cookie ever.

We all agreed these were best when eaten about 3-5 minutes after they had sat on the cooling rack, so be patient! We also thought they were not as great the next day (although still amazing!) so I would consider baking in batches if you need them to last! Finally, I liked mine sprinkled with sea salt flakes just after they came out of the oven.

Ingredients:

1 cup bread flour
3/4 cup all purpose flour
1 1/2 tsp table salt
1 tsp baking soda
2 sticks unsalted butter
2 tbsp room temp water
1 cup dark brown sugar
1/2 cup white sugar
2 tsp vanilla extract
1 large egg plus 1 egg yolk
1/2 cup semi sweet chocolate chips
5 oz. dark chocolate, roughly chopped

Directions:

1. In a medium bowl, sift together flour, salt, and baking soda. Set aside.

2. In a medium saucepan over medium high heat, brown the butter by bringing to a boil and stirring constantly so as not to burn it. You are looking for a toasty brown color. Eventually the butter will foam and the milk solids will separate before it start to change color. As soon as it is browned, pour it into a glass measuring cup and cool for 1-2 minutes before adding water to bring the liquid back to once cup exactly. Refrigerate for 10-15 minutes (you want it to cool otherwise the cookies will be greasy, but still be liquid so it incorporates into the dough).

3. In a large bowl, cream together the sugars, vanilla, and cooled brown butter with an electric mixer until light and fluffy, about 1-2 min. Add the egg and yolk and beat until incorporated.

4. Add the dry ingredients from the other bowl 1/3 at a time until just incorporated, and then fold the chocolate into the dough with a wooden spoon.

5. Scoop the cookies onto parchment paper lined baking trays in 3 tbsp sized mounds spaced 3 inches apart. Refrigerate the trays 24-36 hours before baking.

6. Bake at 350 for 12-14 min. Let the cookies cool on the baking sheet for 3 min before moving to a cooling rack.

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Dark Chocolate Superfood Bark, by Diane

I have been making this bark for years and only now did I realize I have never posted it! This recipe is a hit for the holidays/gift-giving/healthy snacking. It’s highly customizable, but I created this particular combo a few years back and it is the most requested combo. All of the toppings are aimed at reducing inflammation or introducing healthy fats or proteins into the body. My secret is the chocolate, I only use Whole Foods brand dark chocolate morsels- they melt smoothly, aren’t too sweet, and have a very expensive taste when melted imo (all of the recipients over the years have been surprised when I tell them it’s from Whole Foods!).

Ingredients:

2 bags Whole Foods dark chocolate morsels
1/2 cup crushed walnuts
1/2 cup craisins
4 tbsp hemp seeds
1/4 cup pepitas
1-2 tsp cinnamon
Optional- sea salt

Directions:

1. Prepare a double boiler or a glass/metal bowl over a pot with 1/2 inch water. Bring the water to a boil and pour the chocolate in to the bowl or double boiler.

2. While the chocolate is melting, prepare a baking sheet lined with parchment paper and get your remaining ingredients nearby.

3. With a baking spatula, continuously stir the chocolate, scraping the sides and bottom so that nothing burns.

4. When the chocolate is completely smooth, pour it over the parchment paper. Use the spatula to ensure the chocolate is evenly spread across the baking sheet, and tap the baking sheet on the counter to  loosen up or pop any remaining bubbles.

5. Immediately after step 4, sprinkle all the toppings on, making sure to include the edges and corners. Tap the baking sheet again a few times to make sure the ingredients really stick to the chocolate.

6. Place the sheet in the fridge overnight or until hardened. Once hard, break the chocolate into uniform pieces and store in an airtight container or freezer.

Shakshuka with Spinach and Sausage, by Cheryl

Holy moly, this dish was so flavorful and delicious! I had no clue what I was going to make tonight for dinner - and being on Whole 30 it's not a good idea to not have a plan! In comes the shakshuka plan! I've made it before (it's on the blog), but this recipe takes it to a whole new level. I combined recipes from Paleo Running Momma and Cookie and Kate to come up with this scrumptious dish. The addition of sausage (I used chicken andouille sausage) adds some extra oomph and protein, while the fire roasted tomatoes gives in a kick. Some crusty bread to dip into it would have been very good, but it was great on its own. I'll definitely be making this again. Yum!


Ingredients:

1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
4 links chicken andouille sausage, sliced
1 - 28oz can fire roasted tomatoes
2 tbsp chopped cilantro
handful of spinach, roughly chopped
6 eggs
red pepper flakes
salt and pepper
2 tsp paprika
1 tsp cumin
2 tbsp tomato paste
ghee or other cooking fat

Directions:

1) Preheat oven to 375. Heat some ghee in a skillet over medium heat. When hot, add the onion and pepper and cook until translucent.

2) Add the garlic and cilantro and cook for a minute. Add the sausage and cook for about 5 minutes.

3) Add the tomato paste  and seasonings. Mix until well combined and cook for about 1 minute.

4) Add the fire roasted tomatoes with their juices and mix. Bring to a simmer. Add the spinach and mix until wilted.

5) Create 6 spaces in the mixture and crack the eggs carefully into each one.

6) Carefully transfer the skillet to the oven and bake for 10-15 minutes depending on if you want your eggs runny or not. Serve hot!

Seared Salmon Benedict, by Cheryl

This was a solid meal as part of my Whole 30! I decided not to make the Hollaindase sauce, mainly because I just really didn't want to make it. The yolks from the poached eggs provided a nice sauce for the salmon and salad. The whole dish was delicious and very filling. Yum!

Ingredients:

1 fillet salmon
salt/pepper
cooking fat
2 large eggs, poached
1 pinch cayenne pepper
Lettuce of choice (I used arugula)

Directions:

1) Preheat the oven to 350. Season the salmon with salt and pepper. Cook in the oven for about 10 minutes depending on the thickness.

2) Meanwhile poach the eggs.

3) Place the poached eggs and the salmon fillet on top of a bed of lettuce. Top with some black pepper.

Pumpkin Apple Breakfast Bake, by Cheryl

We have So. Many. Apples. Usually I'd make some apple pie, but because of Whole 30 that wasn't happening right now. This came together on a whim this morning and was excellent with a side of bacon (or even with the bacon sprinkled on top). We also had some for a snack and it was super satisfying. Yum!

Ingredients (from here):

1 cup pumpkin puree
3 large eggs
2/3 cup full fate coconut milk
1 large ripe banana
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp salt
1 large apple peeled and diced (I used 2)
1/2 cup chopped pecans (I used walnuts)

Directions:

1) Preheat the oven to 350. Grease an 8x8 square dish with oil or spray

2) Combine pumpkin, banana (mashed), eggs, coconut milk, and spices in a large bowl. Mix until it is well combined.

3) In a separate bow, sprinkle some cinnamon on the diced apples and coat them. Mix them into the wet ingredients. Pour everything into a square pan.

4) Sprinkle the nuts on top and place the whole pan into the oven.

5) Bake for 35-40 minutes until firm and golden at the top.

6) Let sit for at least 10 minutes. Serve warm, cold, or at room temp.

Brazilian Fish Stew, by Cheryl

As of today I'm on Day 22 of Whole 30. The pros: I feel great! Definitely have more energy, digestion has been top notch, I'm not craving sweets all day, my clothes fit better, and I'm feeling leaner. The cons: Going out to eat is a major pain in the butt and I have total food boredom. This recipe saved me a few days ago when I wanted to throw the entire contents of my fridge outside. It's delicious, healthy, easy to make, and delicious (so good I said it twice). I can see this becoming a staple in our house during the colder months. One note: I found out during this whole 30 that coconut milk with guar gum (which is allowed on whole 30 only bc it's hard to find coconut milk without it) causes me to have a ton of bloating so I now use coconut milk without guar gum. Something I learned already that I can use after this is over! Also, I roasted some chopped sweet potatoes and added those in as well. Yum!

Ingredients (from here)

2 lbs firm white fish (I used cod)
3 cloves garlic, minced
4 tbsp lemon or lime juice (I used lime)
salt and pepper
olive oil
1 medium yellow onion, chopped
1/4 cup green onions, chopped
1/2 yellow pepper and 1/2 red pepper, seeded and chopped
2 cups chopped tomatoes
1 tbsp paprika
pinch of red pepper flakes
1 large bunch cilantro, chopped, with some set aside
1 14-ounce can coconut milk

Directions:

1) Coat the fish with the minced garlic and lime juice. Sprinkle generously with salt and pepper.

2) In a large Dutch oven coat the bottom with 2 tbsp of olive oil and heat on medium heat. Add the onion and cook until softened. Add the bell peppers, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. Cook for a few minutes.

3) Stir in the onion greens and tomatoes. Cook for five minutes uncovered. Stir in the cilantro.

4) Use a large spoon to remove half of the mixture. Spread the remaining veggies on the bottom of the pan to make a "bed". Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Add the rest of the mixture on top of the fish.

5) Pour the coconut milk over the fish and vegetables (I added another half a can).

6) Bring soup to a simmer, reduce the heat, cover, and simmer for 15 minutes. Taste and adjust seasonings. You'll likely need to add more salt. Garnish with cilantro.

Broccoli Salad, by Diane

This was a really great side dish to accompany my lunches this week! You can easily modify this to fit your taste, but I really loved this combo. Recipe insp from @wholefoodfor7, I mixed some ingredients in/took some out that I liked (posted below).

Ingredients:

6 cups broccoli florets, cut into bite size pieces
2 broccoli slaw
8 slices bacon (I used prosciutto), diced small
1/2 red onion, diced small
1/2 cup raisins
1/2 sliced almonds
1/4 cup sunflower seeds
1 cup mayo
6 dates + 1 cup hot water
2 tbsp. red wine vinegar


Directions:

1. Soak the dates in hot water.

2. Mix the dry ingredients in a large bowl.

3. Blend mayo, vinegar, and dates (toss the water) until smooth, and pour over dry ingredients.

Chimichurri Beef Kabobs, by Cheryl

So we're doing it.. Jon and I have embarked on the journey of Whole 30. It just kinda came about and I dove into research and recipes! I have the first two weeks planned out and things seem to be going well so far (I'm on day 5). I feel like a lot of the meals that I make are pretty Whole 30 compliant anyway, but the snacking is killing me! I'm so used to just grabbing whatever I want! Anyway, this is the first dinner we had on Whole 30 and it was soooo good! We loved it. Actually it would have been good with some rice, lol. But seriously, it was super tasty and fairly easy to make although making the kabobs took a little bit. I'd make it again! I got this recipe from the Whole 30 book. Yum!

Ingredients:

1 lb lean steak (I used flank) cut into 1 inch dice

1.5 cups Chimichurri sauce

1 red, yellow, or orange bell pepper, cut into 1.5 in squares

1 onion, cut into 6 wedges

1 zucchini, cut into 1.5 in thick rounds

Chimichurri sauce:

1/4 cup red wine vinegar

1/4 cup lime juice

2 cloves garlic, minced

1/2 shallot, minced

1/5 cups EVOO

1/4 cup cilantro

1/4 parsley leaves

1/2 tsp salt

1/2 tsp pepper

Directions:

1) If using wooden skewers, soak them in water for 30 minutes to 1 hour to prevent them from burning. 

2) Place steak in a resealable bag. Cover the steak with enough chimichurri sauce to coat thoroughly. Seal the bag  and marinate the steak in the fridge for 1-8 hours, more is better. 

3) Remove the steak 30 min before cooking. Preheat the grill to high heat (500).

4) Remove the steak from the marinade, discard the marinade. Prepare the kabobs by threading the steak, bell pepper, onion, and zucchini onto the skewers, alternating meat and veggies. 

5) Grill the kabobs directly over high heat for 2 minutes on each side. Reduce heat to medium and grill to desired doneness (12 min). Serve with the remaining chimichurri. 

Chimichurri directions:

1) Combine the vinegar, lime juice, garlic and shallot in a food processor and mix on low speed. Drizzle in the olive oil while mixing, the dressing will being to emulsify. Add the cilantro, parsley, salt, and pepper and continue to mix on low until the dressing is uniform in texture and the herb pieces are chopped quite small. 

It'll last 2-3 days in fridge. 

Halibut with Creamed Corn and Tomatoes, by Cheryl

This recipe is from Eating Well Magazine and it was gooooooood! I've never made creamed corn before... I felt pretty cool steeping the milk with the cobs in it! One thing I changed was that I added some of the tomatoes to the creamed corn at the very end so they weren't so hard and cold. I wanted them slightly softer and warmer. I also kept some aside to see how they were that way too. I'd definitely make this again. Yum!

Ingredients:

4 ears corn, husked
1.5 cups whole milk
3 cloves garlic, divided
1 sprig fresh thyme
3 cups chopped tomatoes
3 tbsp chopped basil
2 tbsp EVOO, divided
3/4 tsp salt, divided
1 tbsp butter
1/4 cup chopped shallot
2 tbsp flour
2 tbsp grated Parmesan cheese
1/2 tsp ground pepper
1.25 lbs halibut, cut into 4 portions

Directions:

1) Cut kernels from corn and set aside. Cut the cobs in half and put them in a saucepan. Add milk, 2 garlic cloves, and thyme. Cook over medium heat until starting to simmer around the edges. Remove from heat, cover and let steep for 10 minutes. Strain into a small bowl and discard the solids.

2) Grate the remaining garlic clove into a medium bowl. Stir in tomatoes, basil, 1 tbsp oil, and 1/4 tsp salt. Set aside.

3) Melt butter in the pan over medium heat. Add shallots and cook, stirring occasionally, until soft, about one minute. Add the reserved corn kernels and cook, stirring occasionally, until starting to soften, about three minutes. Sprinkle with flour and cook for 30 seconds. While stirring, slowly add the milk. Adjust the heat to maintain a simmer, cover, and cook until thickened, about 5 minutes. Stir in Parmesan and 1/4 tsp salt and pepper. Cover and set aside.

4) Sprinkle halibut with the remaining 1/4 tsp salt and pepper. Heat the remaining 1 tbsp oil in a large pan over medium high heat. Add the halibut and cook, turning once, until lightly browned and just cooked through, 5-7 minutes total.

5) Serve the halibut with the creamed corn and tomatoes.

Orange Braised Carrots and Parsnips, by Cheryl

This is the second recipe I chose to make from the cookbook. I thought the orange flavor in the veggies was very tasty. I couldn't find my large Le Creuset because of the move so the only baking dish I had didn't have the vegetables lying flat, which caused the bottom veggies to become too tender. But this was a solid dish and went well with the chicken that we were having. Yum!

Ingredients:

1lb carrots with greens attached
1 lb thin parsnips
1/3 cup small-diced shallots
2 tsps grated orange zest
1.25 cups freshly squeezed orange juice, divided
1/3 cup olive oil
6 sprigs fresh thyme
pinch of crushed red pepper flakes
salt and pepper
2 tbsp minced fresh flat leaf parsley

Directions:

1) Preheat the oven to 275.

2) Trim and scrub or peeel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are the same width as the carrots.

3) Place the carrots and parsnips in a pot or Dutch oven that's large enough for everything to lie flat. Add the shallots, orange zest, 3/4 cup orange juice, the olive oil, thyme, red pepper flakes, 2 tsp salt, and 1/2 tsp pepper.

4) Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy duty foil. Transfer to the oven and cook for 1.5 hours, until the carrots and parsnips are very tender. Discard the thyme. Sprinkle with the remaining 1/2 cup of orange juice and parsley and season to taste.

Tomato Crostini with Whipped Feta, by Cheryl

My friend came to me with an idea that we should start a cookbook club. Each month the host would pick a cookbook for everyone to make recipes from with the host making the main dish and everyone else bringing sides, appetizers, and desserts. We'd then discuss what we made and feast! We held our first one last week and it was a hit! Right now we only have three members.. we want to make sure the people we bring in are chill and we can hang with them, lol. Diane, this is a club that would be awesome for us!

The cookbook we made recipes from was Ina Garten's Foolproof. I chose easier recipes since I'm still digging my kitchen out of boxes. This appetizer is sooooo good! I devoured a lot of them for breakfast the next morning. I will definitely make these again as an hors d'oeuvre! Yum!

Ingredients:

6 oz good feta, crumbled,
2 oz cream cheese, room temp
2/3 cup olive oil, divided
2 tbsp freshly squeezed lemon juice
salt and pepper
2 tbsp minced shallots (2 shallots)
2 tbsp minced garlic (2 cloves)
2 tbsp red wine vinegar
2 lbs ripe heirloom or cherry tomatoes
3 tbsp julienned fresh basil leaves
20-25 diagonal baguette slices, toasted
2 tbps toasted pine nuts

Directions:

1) Place the feta and cream cheese in the bowl of a food processor fitted with a steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of olive oil, the lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Process until smooth.

2) Up to an hour before serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 tsp salt, and 1/2 tsp pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

3) Spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

Breakfast Casserole, by Diane

This recipe is from @realsimplegood on Instagram, and it was SO easy to make and lasted all week. I would eat this for breakfast, lunch or dinner! I love how you can customize the veggies and meats easily too. One note, I put the recommended salt amount in here but it was WAY too salty because the sausage was so flavorful, so next time I'd put less (reflected below). The original recipe used bacon as well, but I didn't use it.

Ingredients:

1 lb. sausage (I used sweet Italian)
1 large yellow onion
1 medium zucchini
2 large carrots
3 cloves garlic
12 eggs
1/2 tsp salt and pepper
2 tbsp ground sage (I subbed poultry seasoning bc I didn't have this alone)
1 tbsp. Italian seasoning

Directions:

1. In a large pan, brown the sausage and crumble.

2. While the sausage cooks, place onion through garlic in a food processor until rough chopped.

3. Add the veggies to the pan with sausage and cook 4 minutes until the veggies soften.

4. Preheat oven to 375 and spray a large 9x13 baking dish.

5. Drain the sausage mixture and add to the bottom of the baking dish.

6. In a large bowl, whisk eggs and seasoning together and pour over sausage mixture. Mix well.

7. Bake for 30 min or until eggs are set in the center.

Cocktail Chicken BBQ Pineapple Meatballs, by Diane

I got this recipe from @therealfoodrds on Instagram, and wow did I love this dish! Healthy, easy, and tasty- these will be a new staple for sure! They would be a great party app too, they made about 12 meatballs per recipe so double or triple up if serving to guests!

Ingredients:

1 lb ground chicken (use both dark and light meat)
1/4 cup almond flour
1 tsp each garlic and onion powder
1/2 tsp salt
1/8 tsp black pepper
2 tsp dried parsley
1 cup bbq sauce of choice
8 oz can crushed pineapple, with juice
3/4 cup chicken broth

Directions:

1. Preheat oven to 350. Line a baking tray with parchment paper.

2. In a large bowl, combine chicken through parsley and form into golf size balls. Place evenly on the baking tray, bake for 12-15 minutes until cooked through.

3. While the meatballs cook, heat a saucepan over medium high heat and add remaining ingredients. Bring to a boil, then reduce to a simmer.

4. When meatballs are finished, add them to the sauce for a few minutes then serve!

Beef and Veggie Patties, by Diane

This recipe was a riff off of my favorite staples, chicken and veggie patties. I swapped the chicken for beef, and added mushrooms/changed some spices to make it more savory. They came out a bit dry so I would cook them for less time, but they were easy and a great source of protein!

Ingredients:

2 cups spinach
2 small carrots
1 small white onion, quartered
2 cups Portobello mushrooms
2 cloves garlic
2 lbs ground beef
1 large egg
Salt and pepper


Directions:

1. Preheat oven to 350, spray baking sheet with cooking spray.

2. In a food processor, combine spinach through garlic until finely blended. Drain excess liquid, and add to a large bowl along with remaining ingredients.

3. Mix well and form into patties, place on baking tray.

4. Bake for 20 minutes, drain liquid and flip over, and cook another 10 minutes.

Scallops with Tomato and Peach Couscous, by Cheryl

I was shopping at Whole Foods (it's rare these days that I actually get to a store... usually I just do delivery!) and their scallops were on sale for Amazon Prime members for $10 a pound cheaper than normal. I just found dinner for that night! I went home and diced some cherry tomatoes and a couple of peaches to give the tricolor couscous I decided on some sweetness. The result was a light, healthy, and sweet dinner that was the perfect summer dish. The scallops were easy to make and I think I cooked them quite well as they can be easy to overcook and make chewy. Overall, this was a solid dish and I would make it again. Yum!

Ingredients:

1 lb scallops
A couple handfuls of cherry tomatoes, quartered
2 peaches, diced
avocado oil or another high smoke point oil (not olive)
butter
salt and pepper
1 cup uncooked couscous

Directions:

1) Cook couscous according to package directions

2) Pat and dry the scallops. Make sure they are dry as this will give it a nice brown crust. Season one side with salt and pepper. Put some avocado oil in a pan and heat to medium high. Place scallops in the pan without crowding, giving them enough room to breathe between one another. Salt and pepper the second side. Cook for 2-3 minutes without moving them.

3) Turn over the scallops and immediately put in a tablespoon or two of butter. Swirl it around the pan to hit all of the scallops. Cook for 1-2 minutes.

4) Meanwhile, a couple of minutes before the couscous is fully cooked put the tomatoes and peaches in the pot with a dash of salt and cook with the couscous. Stir.

5) Serve the couscous with the scallops placed on top of them.

Steak Bites with Peppers and Sweet Potato, by Cheryl

These steak bites were so delicious, filling, and easy to make! I had them on their own, but you could easily put them on top of some rice or in a tortilla like my daughter did. I didn't think they'd be as flavorful as they actually were.. I was really surprised! I've made them twice (the second time I doubled the recipe so I could have some for lunch). The original recipe is Whole 30, but I substituted soy sauce for the coconut aminos. I also didn't microwave the sweet potatoes, but cooked them in a pot on the stove. This is a big YUM!

Ingredients (from here)

1 large sweet potato, diced into 1 inch pieces
1 tsp sea salt
1 lb flat iron steak, diced into 1 inch pieces
3 tbsp olive oil, divided
2 garlic cloves, minced
2 bell peppers, diced into 1 inch pieces
4 green onion, thinly sliced
2 tbsp coconut aminos (I used soy sauce)
2 tbsp black pepper
2 tbsp fresh chopped cilantro

Directions:

1) Put sweet potatoes in a pot with a dash of olive oil and salt over medium heat. Cover, but stir often, and cook until you can pierce the potatoes with a fork, about 10 minutes.

2) While the potatoes cook, heat a skillet over high heat. Add 2 tbsp of olive oil and once hot, add the steak in a single layer. Cook, turning every couple of minutes until the center is medium, about ten minutes. Remove the steak and set aside onto a plate.

3) Add the sweet potatoes into the skillet, toss to coat with olive oil, and cook until browned. Make a well in the center of the pan and add the garlic. Saute until fragrant, about 1 minute.

4) Add the bell pepper and scallions and toss with the potatoes. Saute until tender, about 3-4 minutes.

5) Add the steak and juices back into the skillet along with the soy sauce. Toss everything together and cook additional 1-2 minutes until the juices have evaporated.

6) Add the pepper and cilantro, toss, and remove from heat. Top with more fresh cilantro if desired. Serve immediately.

Tilapia Fish Cakes with Summer Corn Salad, by Diane

I needed a good protein for dinners this week and had a bunch of tilapia in the freezer. I threw this recipe together and it came out really well! The only problem was that I can never ever get a crust when I pan fry things like fish, they always fall apart. As you can tell from the photo, this is exactly what happened as the golden brown part stuck to the pan each time. Next time I may try baking them. The salad was really great as a side on its own, I’ll definitely be adding it to my cookouts!

Ingredients:

6 tilapia filets
Salt and pepper
1 egg
1 cup almond flour (could sub panko)
1 tbsp dried parsley
5 scallions, sliced thinly
4 tbsp mayo
2 tsp garlic powder
1 tsp onion powder
2 tbsp Dijon
1 tsp sweet paprika
Coconut oil

For the salad:

1 small pack grape tomatoes, halved
1 can sweet corn (you can grill 2 ears of corn as well)
1 cucumber, diced
1 bunch scallions, sliced
Salt and pepper
1 lime, juiced
4 tbsp red wine vinegar
1 tsp garlic powder

Directions:

1. Preheat oven to 400. Place parchment paper over a baking tray, and bake the tilapia for 15 min.

2. While the fish cooks, make the salad and stir well. Place in fridge.

3. Flake the fish in a large bowl (I used a food processor) and add remaining ingredients except coconut oil. Mix well, adjust seasonings.

4. In a large pan, add 2 tbsp of coconut oil over medium high. Form the fish into patties, and fry until
 golden on either side.

5. Remove salad from fridge and stir again, adjusting for flavors if needed.

Roasted Eggplant and Tomato Pasta, by Cheryl

Ugh, another night of what to make for dinner? I'm in a rut! Help me!!! Anyway, I had eggplant, tomatoes, and pasta so I put together this together. I used this recipe as a guide to help with some of the sauce making. The sauce came out really well and was tasty. I ended up adding a teaspoon of baking soda to take out the acidity of the tomatoes and it worked! This is a great meal to whip up when you have no idea what to make for dinner!

Ingredients:

1 eggplant, cut into 1 inch cubes
olive oil
2 ripe heirloom tomatoes, cut in half
2 garlic cloves
2 tbsp unsalted butter
pasta of choice.. something like farfalle or radiatore would be good

Directions:

1) Heat oven to 450. Toss eggplant with some olive oil and salt. Roast about 30 minutes.

2) Meanwhile, cook pasta until about 1 minute shy of al dente.

3) Grate tomatoes (until you get to the tomato skin) over a skillet using the large holes of box grater. Add garlic and 1 tbsp of olive oil and bring to a simmer. Simmer until pulp is reduced by half, then season with salt. This is where I added a teaspoon of baking soda and some cherry tomatoes to cut the acidity and add some chunk to it.

4) Add the butter and pasta and toss together. Bring to a simmer and cook until pasta is cooked through. Add eggplant.

5) Serve pasta with a little more olive oil and Parmesan cheese if using.

Chicken Sausage Bolognese, by Diane

This recipe comes from @kitchfix and it was a really interesting take on Bolognese sauce with a DIY chicken sausage! It also happened to be paleo, which I was a fan of, although you could easily swap in real cream and parmesan cheese at the end.

This sauce turned out like a rose sauce, slightly creamier than a traditional Bolognese. I found that as instructed the sauce wasn't nearly as flavorful as I was expecting, but I amped the flavors with spices and next time would cook the sausage longer (all listed below). It also came out way to acidic, so I would omit the vinegar next time (I used sugar to balance it out this time). The finished product was really good- I had it with zoodles, and also over sweet potato wedges. Making it again this week!


Ingredients:

For the Chicken Sausage:
1 lb. ground chicken
2 garlic cloves, minced
1/2 tsp ground fennel seed
1/4 tsp chili flakes
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp each dry oregano and fresh thyme (chopped)

For the Sauce:
1/4 c EVOO
4 garlic cloves, minced
1 small onion, chopped
2 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
64 oz canned crushed tomatoes
2 tbsp. tomato paste
2 tsp red wine vinegar (I would omit this next time as the sauce was so acidic I had to balance out with 1 tbsp. sugar)
1/4 c raw unsalted cashews
1/5 c water
2 tbsp. nutritional yeast
2 tbsp. chopped fresh basil

Directions:

1. Combine all chicken sausage ingredients and set aside.

2. In a large soup pot, heat EVOO over medium high heat and add in onions and garlic. Cook until they start to brown, then add in the chicken sausage, salt, pepper, and seasoning. Cook the sausage until browned as well (this is important for the flavor, and was missing in the recipe!)

3. Add the tomatoes, tomato paste, and vinegar and simmer for 30 min.

4. While the sauce simmers, combine cashews, water, and nutritional yeast until completely smooth. It will be liquidy.

5. After 30 min, stir in cashew mixture and basil. Simmer another 5 min and ready to serve.

Egg Roll in a Bowl 2.0, by Diane

This recipe comes from @themovementmenu, and I was intrigued because I loved the past version of this dish but this one had a better sauce. As it turned out, the sauce was pretty gross on this dish per the recipe, but it inspired me to make a much better sauce in the end (my version posted below!). I added shrimp in here too for extra protein, and baby kale instead of cabbage for better nutrients (although as you can see from the photo I needed more than a giant box of it, apparently!). Despite all the twists and turns, this dish was a great hit and I'd definitely make it again now that I know what to do.

Ingredients:

2 tbsp. coconut oil
2 tbsp. sesame oil
1 lb. ground chicken
20-30 medium-sized shrimp (deveined and tail off)
1/2 large white onion, sliced into thin rings
2 cups julienned carrots
2 sprigs green onions, green and white parts, chopped
1/2 shallot, sliced into thin rings
3 cloves garlic, minced
1/2 inch ginger, shredded or minced
2 tbsp. rice vinegar
1/4 cup soy sauce (or coconut aminos)
2 boxes baby kale (or, one box plus one small head of thinly sliced green cabbage)
1/4 cup almond or cashew butter
1/4 lime, squeezed
2 tbsp. honey (optional)
1/2 tsp red pepper flakes
2 tsp fish sauce
Salt and pepper to taste
Water

Directions:

1. In a large saucepan or wok, heat the coconut and sesame oil. Add the chicken, cook until white, and drain (reserve the liquid and return it to the pan). Set the chicken aside.

2. With the liquid in the pan, cook the shrimp until just pink and no longer translucent. Drain (reserve the liquid again to return to the pan) and combine with the chicken. Set aside.

3. With the liquid back in the pan, add the onion, carrots, green onion, and shallot, and cook until slightly browned. If using cabbage, add in this step.

4. Add in the garlic and ginger, stir, and then add the rice vinegar and soy sauce. Scrape the pan to get all the bits into the sauce.

5. Add the kale and cook until wilted, then add the chicken and shrimp back into the pan. Toss to combine.

6. Make the sauce by adding the almond or cashew butter through fish sauce. Add a splash of water until it reaches a consistency you like and whisk to combine.

7. Drizzle the sauce over the egg roll mixture, and if needed add salt and pepper to taste.

Moroccan Quinoa Chickpea Salad, by Cheryl

This is a fantastic meal to have for lunch or as a dinner side! The flavors are so warm and the different ingredients pop in your mouth while eating it. It was super easy too as it's all made in one pot. Healthy, easy, and delicious! Yum!

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 medium onion, diced
1 tsp tumeric
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp salt
black pepper
1 can chickpeas, rinsed and drained
2/3 cup dried cranberries
1/3 cup flat leaf parsley, finely diced
1/2 cup sliced toasted almonds
olive oil

Directions:

1) Heat oil over medium heat. When oil is hot add onions and cook until translucent, about 3-5 minutes. Stir in the spices and cook for 30 seconds more.

2) Add in the broth and quinoa and mix until combined. Cook for 15 minutes (I needed to cook it for 25-30). Fluff with a fork.

3) Stir in the cranberries, chickpeas, and parsley and mix. Taste and adjust seasonings. Garnish with toasted almonds and parsley.

Cacao Beef Chili, by Diane

This recipe comes from @daniellewalker on IG. I was intrigued by the combo of spices and the addition of the unsweetened chocolate, and it's been freezing again here, so this was an easy choice to make for dinners last week! I really liked the way this came out, it was similar to mole sauce and not as heavy as traditional chili can be. I got to use some of the raw cacao paste I got in Belize recently for this as well!

Ingredients:

1 tbsp. oil
1 small yellow onion, chopped
1 green and 1 red bell pepper, diced
3 lbs ground beef
1 28 oz can chopped tomatoes with juice
1 cup beef broth
2 tbsp. tomato paste
2 cloves garlic, minced
1 bay leaf
2.5 tbsp. chili powder
2 tsp ground cumin
1/2 tsp each: sweet paprika, curry powder, cinnamon
1/4 tsp each: cayenne and red pepper flakes
Salt and pepper to taste
1 oz. unsweetened chocolate

Directions:

1. In a large soup pot, heat the oil over medium high heat and saute onion and peppers for 3 min.

2. Add the beef and cook until it's browned, the drain and return the mixture to the pot.

3. Add remaining ingredients except the chocolate, bring to a boil, and reduce to a simmer.

4. Add in the chocolate, continue to simmer for 45 minutes.

Crockpot Stuffed Peppers, by Cheryl

I'm not even sure how I came across this recipe or why. I already have a recipe for stuffed peppers, but this one looked like it would take way less time given that I didn't have to cook anything beforehand except the rice. We also recently stayed on a farm in Windham, NY for a skiing weekend and they had a "meat shed" where we bought some delicious ground beef that would work perfectly for this dish. And it did! There was something very savory about this recipe and even though there is a cup of cheese in the mix it didn't seem cheesy at all... in fact, no one even knew there was cheese mixed in there. I'm definitely making this again! Yum!


Ingredients:

1 lb ground beef
1 15oz can black beans
1 15 oz can diced fire roasted tomatoes, drained
2 cups shredded monterey jack cheese, divided
1 cup cooked white rice (I used brown)
1 cup frozen corn, defrosted (I used canned)
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp oregano
salt
black pepper
4 bell peppers, tops and seeds removed
1 tbsp chopped cilantro, for garnish
Optional toppings: sour cream, avocado, etc.

Directions:

1) In a large bowl combine beef with beans, tomatoes, 1 cup of cheese, corn, rice, and spices. Stir until all ingredients are incorporated. Season with salt and pepper.

2) Stuff peppers with beef mixture and place them in the crockpot, open side up. Cover and cook on high for 3 hours.

3) When peppers are tender, top peppers with the remaining cheese and cover. Cook on low for 5 minutes, or until cheese melts.

4) Garnish with cilantro and other toppings and serve.

Sweet Potato Chicken Poppers, by Diane

I found this recipe on @unboundwellness Instagram, and they looked delicious! These were very easy to make and customize. I wound up increasing the spices in them to add more flavor, and they didn't even need dipping sauce! The recipe also called for coconut oil and coconut flour, but I didn't add these and they were tender and crispy just as they were. This is a great healthy option for lunches or snacks on the go.

Ingredients:

1lb ground chicken
2 cups sweet potato, finely grated
3 green onions, chopped finely
Spices: garlic powder, onion powder, sea salt, black pepper (I also added adobo in here which I highly recommend!)


Directions:

Place all ingredients in a bowl and mix well. While the oven preheats to 400, line a baking sheet with parchment paper and form little flattened disks. Bake for 20-25 minutes, flip, and brown the other side (another 20 min). If they aren't crispy enough you can put them under the broiler for a few minutes as well.

Roasted Vegetable and White Bean Salad, by Cheryl

As I was plating it... I wanted to show you the pretty veggies!

The finished version. Should have put more herbs on it!

Jon and I recently watched Salt, Fat, Acid, Heat on Netflix. Have you seen it? The chef, Samin Nosrat, travels the world to explore the four basic keys to wonderful cooking and says if you can master these four things then you can master cooking! It was really interesting and I learned a lot from it. I'm really interested in getting her cookbook now since the recipes that she showcased on the series looked really good. One of them being this roasted vegetable and bean salad. The vinaigrette definitely makes the vegetables pop and the beans went wonderfully with it. The only thing I didn't include was the feta cheese since I felt like I didn't really need it. I heated some up the next day with a couple of poached eggs and it was delish! A great way to get some delicious fresh veggies in. Yum!

Ingredients (modified from here):

1 bunch carrots
1 small head cauliflower
1 pound brussel sprouts, halved
2 cups cooked white beans
4 oz French feta cheese
Cilantro leaves, dill, mint leaves
red wine vinaigrette
     - 1/8 cup diced shallot
     - 1/8 cup red wine vinegar
     - 1/4 cup olive oil
     - salt, pepper

Directions:

1) Preheat oven to 425.

2) Toss Brussel sprouts with salt and olive oil. Place on baking sheet with flat sides down. Do the same with the other vegetables keeping enough space between the veggies so they have enough air to cook. Cook for about 25-30 minutes, checking after about 12 minutes.

3) Reserving the cooking liquid, drain beans and place in large bowl. Dress with 3 tablespoons vinaigrette and season with salt and spices.

4) Layer the salad: cauliflower, Brussel sprouts, carrots on the bottom. Drizzle with vinaigrette. Sprinkle with zatar spices, the spoon beans over vegetables. Sprinkle with large spoonfuls of feta.

5) In another bowl dress the herbs with 1 tablespoon vinaigrette. Place atop the salad and serve immediately.

For the vinaigrette:

1) Let the shallots sit in a bowl or jar for 15 minutes with the red wine vinegar. Then add olive oil, salt, and pepper. Stir or shake to combine then taste and adjust as needed.

Garifuna Hudut, by Diane

We were recently blessed with the presence of this amazing chef in Belize, Ivy Flores. We loved her cooking so much we went back breakfast, lunch and dinner for 3 straight days, and on the 4th day she taught us how to cook some of her cultural specialties. This was one of the dishes, and I have been craving it since I got back a few weeks back. This is EASY to throw together and the flavors are out of this world! I was afraid mine wouldn't turn out like hers, but I'm happy to report that it was spot on!!

Ingredients:

2 ripe plantains, cut into 2 inch cubes
2 unripe plantains, cut into 2 inch cubes
1 can coconut milk, full fat (we made our own with her, but I have since found it doesn't taste the same or have the same consistency, so canned is easier!)
Water
Chicken bullion or consume, about 2 tsp
3 green habanero peppers, whole
4 okra, whole (I couldn't find these in season so I bought frozen sliced)
2 cloves garlic, crushed
1/4 small white onion, chopped
2 tbsp. crushed oregano
Salt to taste
2-3 fish filets (tilapia, flounder, or snapper), cut into chunks
Garlic powder
Black pepper
Coconut oil
Optional: yams or sweet potatoes

Directions:

1. Boil water and add plantains, boil until fork tender. Let them cool completely and then mash with one clove crushed garlic. Set aside.

2. Pour the coconut milk into a soup pot, then fill the can back up with water and add to the pot. Add in bullion/consume, habaneros (keep whole- you don't want them to burst), okra, onion, remaining clove of garlic, and oregano to boil. Add in the sweet potatoes/yams now too if using. Reduce to a simmer uncovered.

3. Meanwhile, coat the fish in salt, pepper, and garlic powder, then fry in coconut oil until just cooked. Add into the soup along with pan drippings.

4. Simmer together for another 5-10 min, adjust seasonings (I found Goya works best).

5. To serve, grab a small ball of the plantain mixture and dip in the soup, or you can create dumplings out of the plantains and drop them in. All good!!!

Sticky Mango Chicken, by Diane

This recipe is from @thekitcheneer Instagram, and intrigued me because so many people on Whole30 loved it! I really love mango in Asian dishes, and it seemed pretty straightforward. This came out really sweet, so I wasn't a huge fan, but I think if you cut down the mango or cut the dates down/out it could work. I added coconut milk to this to try and lighten up the flavor, which helped a bit as well.

Ingredients:

2 chicken breasts, diced
salt and pepper to taste
1 tbsp. oil
1 tsp sesame oil
3 dates
1/2 tbsp. tomato paste
2 cloves garlic, minced
2 tbsp. apple cider vinegar
1/4 cup coconut aminos (or soy sauce)
2 tbsp. almond butter
1/2 tsp turmeric
1/2 tsp ginger
1/4 tsp crushed red pepper


Directions:

1. Saute the chicken with salt and pepper in the oil until cooked through.

2. While the chicken cooks, make the sauce by adding all remaining ingredients to a saucepan and bring to a boil. Remove and blend into a paste.

3. Combine the sauce with the drained chicken, and serve over riced cauliflower.

Burnt Broccoli, by Diane

This side dish is from @daniellewalker on Instagram, and was a fun addition to try! I am always looking for new fun ways to eat veggies, and I really liked the interesting mix of spices and charring on the broccoli! Super easy to make as well.

Ingredients:

4 broccoli crowns, cut into bite size pieces
3 tbsp. oil (I used some bacon fat and coconut oil, the author suggests ghee and avocado oil)
3/4 tsp lemon juice
3/4 tsp salt
1/2 tsp garlic powder
1/4 tsp each chili powder, onion powder, cumin
1/8 tsp each cinnamon, coriander, pepper

Directions:

1. Preheat oven to 425, and line a baking tray with parchment paper.

2. Place broccoli evenly spaced on the baking trays, drizzle with oils, sprinkle with seasonings, and toss to coat.

3. Bake for 10 minutes, toss with melted oils, bake for another 15-18 minutes.

Banana Pudding, by Cheryl

Have you ever been to Magnolia Bakery in NYC? They have the BEST banana pudding in the world and whenever I found myself on the upper west side while living in NYC I had to get some. Now there's quite a few locations in the city, but it was probably better that I was limited 15 years ago! Anyway, this recipe can definitely rival their banana pudding.. it's THAT GOOD! I made this for a superbowl part and people were licking the bowl wanting more, even though I made more than enough. The secret is using the sweetened condensed milk to make the pudding instead of just regular milk. It really adds that extra sugar punch! Super unhealthy, but super delicious. Yum!

Ingredients (recipe from my friend Kate):

1.5 cups cold water
14 ounce can of sweetened condensed milk
3-4 ripe bananas
1 box vanilla wafers
3 cups heavy cream
1 box vanilla pudding mix

Directions:

1) Mix vanilla pudding with sweetened condensed milk and water until it's well blended with no lumps

2) Refrigerate for a few hours

3) Whip the heavy cream with electric mixer until there are soft peaks

4) Fold pudding and whipped cream together

5) Assemble:
    - Start with a layer of vanilla wafers on the bottom
    - Layer of banana
    - Layer of pudding mixture
    - Repeat
    - Finish with extra wafers crushed on top

Steak & Veggie Kabobs, by Cheryl

I made steak and veggie kabobs last night and they were oh so good! We had zero leftovers which I was happy and sad about. Happy that everyone loved them, but sad that I couldn't enjoy them for lunch today. Julia enjoyed putting the meat and veggies on the skewers and it kept her busy for a while! For my veggies I used onions and zucchini (was also supposed to have red pepper, but ate that earlier in the day), but you can put whatever you want on them. I marinated the meat in a soy sauce and honey mix that was great. Yum!

Ingredients:

1 lb flank steak
zucchini
onion
red pepper
mushrooms
whatever other veggies you want
4 cloves garlic, minced
1/2 cup soy sauce
3 tbsp honey
1/4 rice vinegar

Directions:

1) Combine the last 4 ingredients in a ziplock bag. Put the meat in the bag and marinate in the refrigerator for 30 minutes - 8 hours.

2) Grab some skewers and start putting things on in whatever order you want!

3) Broil on high for 3 minutes each side. Eat on its own or with rice.

Cheesy Broccoli and Chicken Spaghetti Squash Casserole, by Diane

The thickest, creamiest "cheesy" sauce!

This Whole30 recipe came from @littlebits_realfood on Instagram. I hate recipes with quotation marks, like made with "chicken," but this recipe isn't real cheese hence the "cheesy" sauce. It's super healthy, full of good fats, and super delicious! I added chicken to the original recipe, which I'll include below. This one was a hit!

Ingredients:

1 small butternut squash
1 medium spaghetti squash
1 lb chicken breast
2 large crowns of broccoli, fresh
EVOO
Salt and pepper
1/2 cup full fat coconut milk
1/2 cup nutritional yeast
3/4 chicken stock
1 tsp each Dijon mustard, garlic powder, onion powder

Directions:

1. Preheat oven to 400.

2. Roast the spaghetti squash by cutting in half lengthwise, removing seeds, drizzling with EVOO, and placing on a baking tray squash side down for about an hour or until soft enough to shred.

3. In the same oven, roast the butternut squash by peeling and slicing/cubing into 1 inch thick sections, placing on a baking sheet lined with parchment paper and drizzled with EVOO, salt, and pepper until slightly browned (flip halfway), about 40 minutes.

4. While the squash cooks, cube the chicken (small pieces are best) and cook in a pan with EVOO until just white on the outsides. Set aside.

5. Cut the broccoli into small pieces, set aside.

6. When the butternut squash is finished, place it in a blender along with coconut milk, nutritional yeast, chicken stock, Dijon, garlic and onion powders, and salt and pepper to taste. Blend until thick and creamy, and retaste for seasonings. I found that although it was perfectly seasoned after this step, once it cooked the liquid from the remaining ingredients watered it down a bit so I would overseason this step!

7. Shred the spaghetti squash, then combine all ingredients in a 9x13 casserole and mix very well. Bake uncovered for 25 minutes until bubbly and slightly golden on top.