Fried Butternut Squash Ravioli

Ingredients:

Ravioli

• 2 cups all-purpose flour, slightly more for rolling

• Pinch garlic salt

• 2 eggs

• 1 teaspoon olive oil

• 1 tbsp water

Filling:

• 1 small roasted butternut squash, de-seeded

• 3 tbsp goat cheese

• 1 head roasted garlic cloves

• Pinch salt & pepper

Sauce:

• 3 tbsp unsalted butter

• 3 tbsp buckwheat groats (don't need but they're great)

• 1/2 cup chopped walnuts

• 1 stem fresh sage

• 1 pomegranate de-seeded

• 3 tbsp goat cheese 

Directions:

1. On a clean work surface, place the flour and create a well

2. In a small bowl, mix together the salt, eggs, olive oil, and water

3. Slowly pour half the mixture and begin mixing by folding in the sides of the flour. Add the remaining mixture to the well and knead the dough

4. Knead the dough for 5-10 minutes, add more flour if sticky

5. Wrap the dough in plastic wrap and let sit for 30 minutes at room temperature or overnight in the fridge

6. Prepare the filling by mixing all of the ingredients and use a mixture to beat until smooth

7. When the dough has set, lightly flour a clean work surface and begin rolling out the dough from the center until paper thin. Add more flour if necessary

8. Cut the dough into even strips

9. On one strip of pasta place 1 tbsp of filling every 3 inches. Place another strip of pasta over the filling and cut between the spaces

10. Pinch sides together with water to seal or egg white

11. Bring a large pot of water to boil with a pinch of salt

12. Place the ravioli in the pot and cook for 1-3 minutes or until they float

13. Place on a paper towel to dry

14. In a sauce pan heat butter, buckwheat groats, walnuts and sage leaves

15. Cook for 1-2 minutes and add ravioli if you want a crispy edge or pour on top of ravioli

16. Top with goat cheese, pomegranates, and serve

This dish screams fall! It is savory in all the right ways and promises to leave you feeling full. Def reminds me of my Italian grandma!!

Thanksgiving Tacos

• 1 pkg corn tortillas

• 1 roasted chicken, shredded 

• 1 medium butternut squash, diced

• 1 tbsp butter, unsalted

• 1/2 tsp brown sugar

• 1/2 cup Greek yogo

• 1/4 tsp 5 spice powder

• 2 cups diced spinach

• 1 pomegranate, de-seeded

• 1/2 cup roasted pepita seeds

• 2 tbsp feta cheese

• Cooking spray

1. In a cast iron skillet heat butter

2. Add in squash once melted

3. Cook for 20-25 minutes, stirring occasionally

4. Add brown sugar and stir, cook for 3-5 minutes or until caramelized

5. Set squash aside and use the same pan to cook the tortillas in, spray with cooking spray to ensure even crispiness

6. In a bowl combine Greek yogo and 5 spice powder, mix evenly 

7. To assemble the tacos add butternut squash on top of the crispy tortillas, spinach, shredded chicken, sauce, pomegranate, feta cheese and pepita seeds

The sauce really unifies all of the flavors together and reminds you a lot of Thanksgiving!! The textures are out of this world with the crisp of the taco, the burst from the pomegranate and the smooth mouth feel from the sauce! Enjoy!!

Crab Cake Stuffed Poblano

• 2 poblanos, sliced in half & cored

• 2 medium white potatoes, diced

• 1/4 cup white onion, diced

• 3 tbsp garlic

• 1/2 block cream cheese or 1/2 cup Greek Yogo

• 1/4 tsp smoked paprika

• pinch salt and pepper

• 1 tbsp brown sugar

• 2 tbsp olive oil

• 4 slices chopped bacon

• 4-6 ounces crab meat (I buy mine frozen at Fresh Thyme and use that)

• 1/2 diced jalapeño or pinch chili flakes

1. In a large bowl, combine diced potatoes, onions, 2 tbsp olive oil, salt, pepper, garlic, smoked paprika, and brown sugar

2. Set oven to 400' 

3. Prepare a baking sheet with tin foil and canola spray, then spread the potato mixture on top evenly

4. Roast for 1 hour or until crispy

5. In a small microwave bowl, mix cream cheese with a little bit of water and microwave for 30 second intervals until creamy (Greek yogo will not need this)

6. When potatoes are done combine them in a bowl with cream cheese mixture and jalapeños/chili flakes

7. Cover poblanos in olive oil and blister the skin in a hot skillet or over open flame for 2-3minutes

8. Stuff poblanos with potato mixture then top with buttery crab meat

This dish will leave you wanting more! The buttery crab brings out the garlic and roasted veggies so well!! Enjoy! 

Syberg's Stuffed Burger 

& Mac and Cheese

Ingredients:

Mac & Cheese:

• 2 cups cooked noodles

• 1/4 wheel brie cheese

• 1 roasted delicata squash, seeds removed

• 1/4 cup half and half or heavy cream

• 2 tbsp sybergs sauce

Burger:

• 1 cup balsamic onions

  • 2 onions sliced thin, 1 tbsp olive oil, 1 tbsp balsamic

• 1 lb. ground sirloin

• 1 egg

• 1/2 cup diced radish greens or spinach

• 1/4 brie cheese cut into pieces

• 2 tsp sybergs sauce

• pinch of steak seasoning

• 2 toasted buns

Directions:

Mac & Cheese

1. In a blender combine delicata squash, Syberg's sauce, and half and half/heavy cream

2. Blend until smooth

3. Add to the noodles with brie on low heat until melted together

Hamburger

1.  In a large bowl combine egg, ground sirloin, and steak seasoning. Mix well.

2. Divide the ground meat into 4 sections and make 4 similar sized patties

3. With one patty create a dip in the center and add spinach, brie, Syberg's sauce, and onions.

4. Take the other patty and cover, pinch the sides to close and roll in your hand making sure there are no openings. 

5. Heat a cast iron on high and sear each side of the patty for 1-2 minutes

6. Heat oven to 350' and cook for 10-15 minutes or until done

7. Serve on a toasted bun with mac and cheese and enjoy!

STL Pork Steak Sandwich

• Loaf of fresh bread

• 1/2 onion sliced

• 3-5 pork steaks

• 1/3 cup of Italian dressing

• 2 tbsp tbsp steak seasoning

• 1/2 cup Maull's bbq sauce (plus more for topping)

Quick Pickles:

• 3 mini cucumbers, sliced

• 1 clove of garlic diced

• 1/2 cup vinegar

• 1/2 cup water

• 1/2 tsp salt

• pinch of pepper and dried chili flakes

1. Marinate pork steaks over night with Italian dressing and steak seasoning, coat evenly

2. Mix the pickle ingredients and let them sit over night

3. Smoke or use a charcoal grill to cook the pork steaks

4. Cook at a low temp for 15-20 minutes, flipping occasionally

5. For the last 5 minutes, cover steaks with bbq sauce on each side and char on high heat

6. Remove from the grill and let sit for 3-5 minutes

7. Shred meat and add to fresh bread topping with pickle mix, onions, and bbq sauce

This sandwich is inexpensive and delicious! Great for summer nights with all of your family and friends!!

Summer Fiesta Tacos

Fish/Shrimp

• 2 filets of white cod

• 2 cups raw shrimp

• 2 tbsp butter

• Cajun seasoning 

• Pepper

• Pinch of salt

Jicama Slaw

• 1 cup shredded jicama

• 1/2 cup shredded zucchini

• 1/2 cup shredded carrots

• 1/2 cup red onions

• 1 tsp. honey

• 3 tbsp red vinegar

• 1 bunch of mint diced

Toppings:

• 1 cup shredded bib lettuce

• 4 flour tortillas, toasted

• Feta cheese

• Jalapeños

• Limes

1. Mix all ingredients for slaw and refrigerate for 1-2 hours or overnight 

2. Coat cod with pepper and salt then coat shrimp with cajun seasoning

3. In a skillet take one tbsp. of butter to cook each item (can do separate or together whatever you like)

4. Cook for 4-7 minutes or until done

5. Toast tortillas and dress with bib lettuce, fish, shrimp or both, slaw and additional toppings if desired

These are perfect for summer because they're light and fresh!! If you have never used jicama it is taste like a mix between celery with a sweet nutty flavor.

Spicy Arrabbiata & Morel Mushroom Pasta

• 1 cup cooked Gnocci pasta

• 2 garlic cloves, diced

• 2 tbsp olive oil

• 2 heirloom tomatoes, diced

• 3 tbsp grated parmesan

• 1/2 tsp hot chili flakes

• Handful of morel mushrooms

• 1 bunch of basil, chopped

• Wild mustard flowers

1. In a skillet heat 1 tbsp of olive oil and 1 clove of diced garlic

2. Throw in diced tomatoes and chili flakes

3.  Let cook for 5-7 minutes until skins are broken down and there is a nice consistency (may have to put in a blender)

4. Pour into a large bowl with pasta and mix evenly

5. Heat skillet with left over garlic and olive oil

6. Throw in morel mushroom and cook for 3-5 minutes until tender

7. Mix with the pasta

8. Top with fresh grated parmesan, additional chili flakes, basil and flowers

This dish will make you feel all warm inside!! Fresh ingredients make a huge difference in the quality of the meal!

Grilled Lettuce & Blackened Chicken

with Lime/Cilantro Sauce

• Romaine

• 1 red pepper

• 1 jalapeno

• 1/3 cup corn kernels

• 1 cup sour cream

• 1 lime

• 1 bunch of cilantro, chopped

• 1 tbsp vinegar

• 3 tbsp olive oil

• 1 tsp pepper

• 1 chicken breast

• 1 tsp Tajin seasoning

• pinch salt

1. Cover chicken with 1 tbsp olive oil, pepper, salt and Tajin seasoning 

2. Take 1 tbsp of olive oil and cover romaine with it

3. Throw chicken and romaine on the grill until done (romaine will be quick and take about 3 minutes on each side)

4. Heat olive oil in a skillet and add red peppers

5. Cook for 5-7 minutes until charred

6. In a small bowl combine sour cream, chopped cilantro, vinegar, and juice from one fresh lime

7. Mix until evenly distributed

8. Combine grilled lettuce, chicken, roasted red peppers and top with corn and cilantro sauce

Hot, Flakey Fish & Jicama Slaw

Fish:

• 2 filets white fish

• 2 tbsp butter

• pinch salt and pepper

Slaw:

• 1 jicama thinly sliced

• 1 zucchini thinly sliced

• 1 carrot thinly sliced

• 3 radishes thinly sliced

• 1 tsp sesame seeds

• 1 tsp red wine vinegar

Sauce:

• 1 fresh squeezed orange

• 1-2 Thai chilies (if you like heat)

• 1 tsp minced ginger

• orange zest

• 1 bunch of basil chopped

1. In a skillet heat melt butter

2. Sprinkle filets of fish with salt and pepper on both sides

3. Add filets to the pan and cook on each side for 3-5 minutes or until done

4. In a large bowl combine slaw ingredients

5. On a plate, divide the slaw and place the cooked fish on top

6. Mix ingredients for sauce in a small bowl and drizzle on top of the fish

This recipe is a summer party in your mouth with the cool jicama slaw combined with the hot flakey fish and Thai chili sauce. This dish is also FODMAP friendly!

Nona Lim Ramen with Scallops

• 1 pkg. Nona Lim traditional ramen noodles

• 1 1/2 cups Nona Lim chicken bone broth

• 2 cloves garlic diced

• 1/2 tsp ginger diced

• 2 tbsp peanut oil or vegetable oil

• 6-8 scallops

• 1/3 cup sliced carrots

• 1/3 cup sliced jicama

Optional Toppings

• 1 diced Thai chili 

• Sprinkle sesame seeds

• Sliced radishes

1. Cook noodles according to directions, drain

2. In a skillet heat oil until extremely hot

3. Add scallops and sear on each side, cooking for 3-5 minutes or until done

4. In an additional skillet, add 1 tbsp oil plus carrots, jicama, garlic and ginger

5. Stir and cook for 3 minutes

6. In a large bowl, add heated bone broth, cooked noodles, veggies, and scallops

7. Top with additional toppings if desired

With any good recipe, you must start with a strong base! Nona Lim has quality products to help you do just that!! Enjoy this easy recipe whenever you like.

Cast Iron Chicken Parm

• 2 chicken breast

• 1 tbsp. bacon grease (if you don't have it that's ok!)

• 2 tbsp Italian dressing

• 2 cloves diced garlic

• 1 tbsp olive oil

• 2 cups diced tomatoes

• 1/2 cup parm

• 1 bunch fresh shredded basil or rosemary

1. Heat bacon grease in a cast iron pan

2. Add chicken breast with Italian dressing on top and cover, cook for 10-15 minutes

3. Flip and cook for an additional 10-15 minutes or until done

4. In a medium sauce pan, heat olive oil with garlic

5. Add diced tomatoes, stir and cook for 7 minutes until tomatoes are boiled down

6. When the chicken is done, top with tomato sauce, and then add fresh parm on top

7. Put in the broiler for 3-5 minutes until cheese is brown and bubbly

8. Pull out of the oven and top with fresh basil or rosemary

The cast iron keeps all the juice in the pan while cooking so nothing escapes! The broiler adds a nice finish because it caramelizes the tomato sauce on the chicken and browns the salty cheese. Enjoy by yourself or with someone else!

Spicy Pad Thai Ramen

• 1 cup diced carrots

• 1 cup chopped broccoli

• 1 cup cooked ramen noodles (minus the flavor packet) 

• 2 poached eggs or over easy eggs (the yolk adds to sauce!)

• 2 tbsp olive oil

• 2 cloves garlic diced

• 1 tsp diced ginger

• 1 tbsp crunchy peanut butter

• 2 tsp.soy sauce or liquid aminos

• 1 tsp chilies in oil or sriracha (or no heat!)

Additional items:

• Steak/chicken

• peanuts/cashews

• Sesame seeds/Thai chilies

1. In a cast iron or large pan, turn the burner to medium heat and add oil

2. Throw in veggies, and cook for 5-7 minutes stirring occasionaly

3. Add garlic and ginger and cook for an additional 1-2 minutes

4. In a small bowl stir together peanut butter, soy sauce (or liquid aminos), and chilies in oil (or sriracha)

5. Turn heat down to low and add noodles and sauce to the veggies

6. Stir until well blended

7. Turn off heat and add poached eggs, thai chilies or additional items

8. Enjoy!

This dish gives an amazing umami taste! The running yolk also adds to the already delicious sauce. Enjoy!! and share with a friend!

Mediterranean Chicken Gyro

• 2 boneless, skinless chicken breast

• 3 tbsp Italian dressing

• 1 cup Greek yogurt

• 1/2 cucumber, thinly sliced

• 1/2 red onion, thinly sliced

• 1 ripe tomato

• Juice from half a lemon

• 1 bunch of dill, diced

• 2-4 pieces of pita

• Pinch salt & pepper

1. Slit chicken breast with a knife so they are about 1 inch thick for even cooking

2. Marinate with Italian dressing, salt, pepper, and lather with 1/2 cup Greek yogurt evenly overnight or 1-2 hours

   • The Greek yogurt locks in moisture when cooking

3. Grill chicken breast until done or cook in the oven at 400' for 10-15 minutes until done

4. Let chicken sit for 5 minutes after cooking in an open container to reserve all the juices and then slice

5. Toast pita bread while chicken is cooking

6. In a small bowl mix the other 1/2 cup of Greek yogurt, lemon juice, and diced dill

7. When pita is toasted, add sliced cucumber, tomato slices, onion slices, grilled chicken and top with a dollop of Greek yogurt sauce

If you're not accustomed to eating lamb, this chicken gyro is the perfect alternative! The Greek yogurt dill sauce adds a beautiful, lightness to the filling gyro. 

Pretty Paella

• 2 chorizo sausages, cut into 2 inch slices

• Handful of cooked mussels

• 6-10 shrimp

• 2 cloves garlic, diced

• 3 tbsp olive oil

• 1 cup green beens 

• 1 cup diced tomatoes

• 1 cup cooked, short grain rice

• 1 cup cilantro chopped

• 2 bay leaves

• 1/2 cup diced onion

• 2 tbsp. lemon zest

• 1 cup chicken/veggie broth

• pinch salt, pepper, hot chili flakes & saffron

1. In a large skillet, cook chorizo for 5-7 minutes, turning until brown on each side

2. Next throw in the shrimp for 3-5 minutes until cooked

3. Add garlic, olive oil, and onion for 3 minutes

4. Add all ingredients into the pan and stir

5. Cook for 15 minutes on low heat until all the flavors have blended together

This is quite the party dish!! Great for big gatherings or special occasions! The saffron adds a beautiful flavor to the dish. 

Mediterranean Falafel

Falafel:

• 1 cup cooked chickpeas

• 1 cup of cook broccoli florets

• 2 cloves roasted garlic

• 2 tbsp. olive oil

• 1 large bunch of cilantro

• 1/4 tsp. cumin

• pinch salt and pepper

• 3/4 cup of flour

• 1 1/2 cups vegetable oil

Sauce:

• 1 cup plain greek yogurt

• juice from half a lemon

• 1/4 cup dill diced

• pinch salt

1. In a food processor add chickpeas, broccoli, garlic, olive oil, cilantro, cumin, salt, and pepper

2. Blend until smooth

3. In a large bowl, stir in flour with the mixture from the food processor

4. Let chill for 1 hour (VERY IMPORTANT)

5. Once chilled, Heat a pot with vegetable oil until hot

6. Roll chilled mixture into small, round balls to fry (these may also be backed as well)

7. Drop in the oil and cook for 3-5 minutes or until outside is golden brown

8. Remove with a slotted spoon onto a paper towel to remove excess oil

9. For the sauce, whip all ingredients until evenly blended

10. Top the falafel balls with the sauce and serve

This is a perfect flavorful dance on your tongue! The hot falafel with the cool, tangy yogurt is a beautiful blend that keeps you coming back for more!! Also, veg friendly. 

Premium Vegetarian Pasta

• 2-3 salmon filets

• 1 large spaghetti squash 

• 2 tbsp horseradish mustard

• 3 tbsp olive oil

• 3 cloves garlic, diced

• 1/2 onion chopped

• 3 large tomatoes chopped (over ripened works perfect for sauce too) or 2 cups cherry tomatoes

• 1/2 cup coconut milk

• pinch salt and pepper

• 1 bunch fresh basil

• 2 tbsp feta 

• 1 tbsp fresh lemon zest

1. Heat oven to 400'

2. Wrap spaghetti squash in tinfoil and cook in the oven for 45minutes to an hour depending on size

   • If you press the tinfoil, the skin should give a little indicating that it's done

3. Cut spaghetti squash in half and scoop out the seeds in the middle 

   • Discard or use like pumpkin seeds

4. With a fork, scrape the inside of the squash into a bowl

5. In a skillet heat 2 tbsp olive oil, garlic, and onions for 2-3 minutes

6. Add tomatoes, bring to a boil, then let simmer for 15-20 minutes

7. Add coconut milk, salt, pepper, and basil (set aside some basil for plating)

8. For salmon, coat in horseradish mustard 

9. Heat a small skillet with 1 tbsp olive oil and add salmon

10. Cover and cook for 10-15 minutes until done

11. Add noodles into the skillet with the sauce and stir

12. Place salmon filets on top with feta, basil, and fresh lemon zest

This dish is a version of healthy comfort food!! With amazing benefits like omega 6's, omega 3's, and antioxidants!

Vegan Beef Burrito

• 1 cup riced cauliflower

• 1/2 cup diced red pepper

• 1/2 cup finely chopped walnuts

• 2 cloves garlic, diced

• 2 tbsp olive oil

• 1/4 tsp. cumin

• 1/4 tsp. chili powder

• 1 tbsp. liquid aminos

• 1/3 cup sliced green onions

• Pinch salt

• 1 pack corn tortillas

1. In a large cast iron skillet, heat olive oil and garlic

2. Add riced cauliflower and red pepper, cook for 7-10 minutes stirring occasionally

3. Add seasonings, walnuts, and green onions (save some green onions for presentation if you want)

4. Stir and cook for another 7-10 minutes until cauliflower is tender

5. Toast corn tortillas then top with vegan meat

Don't let the word vegan scare you! This burrito packs a ton of flavor, is delicious, and so filling!! 

Marvelous Lobster Mac & Cheese

• 1-2 lobster tails

• 2 tsp salt

• 2 cup cooked shell noodles

• 1 large delicata squash

• 3 tbsp melted, non-salted butter

• 1/2 cup greek yogurt

• 1 tsp mustard powder

• 1 tsp garlic powder

• pinch salt and pepper

• 2 tbsp water

• 1 tbsp fresh, diced chives

Onion rings:

• 1/4 large white onion (wedge shape)

• 1/2 cup flour

• 2 tbsp corn starch

• 1 egg

• 1/4 cup heavy cream

• 1 1/2 cups bread crumbs

• 1/4 cup shredded coconut

• pinch salt and pepper

• 2 cups vegetable oil or frying oil

1. Wrap delicata squash in tin foil and let bake for 20-30 minutes or until the skin is soft to the touch

2. While squash is cooking, bring a large pot of water to boil and add 2 tsp of salt

3. Add lobster tails and let cook for 10 minutes or until bright red

4. Remove and cut the meat out to add to the pasta later

5. Remove squash from the oven and cut in half, longways

6. Remove the seeds with a spoon

7. In a Nutri-Bullet or food processor, scoop out what is left of the squash and combine with greek yogurt, salt, pepper, cumin, water, melted butter, and mustard powder.

8. Blend until smooth for "veg cheese", add more water if the consistency is too thick

9. Add veg cheese and lobster to the shell noodles

10. Top with fried onions and chives

Onion rings:

1. Set up three separate bowls on the counter in a row

   • First bowl: flour and corn starch

   • Second bowl: egg and heavy cream

   • Third bowl: salt, pepper, bread crumbs and coconut

2. In a small pot heat oil until hot

3. Peel the wedges of the onion apart and dunk each wedge in order of bowls making sure to coat each one evenly

4. Place in the hot oil and cook for 3-5 minutes or until golden brown

5. Remove from oil with tongs and place onions on a paper towel to remove excess oil

Sweet, Glazed Salmon

1. Mix mustard and brown sugar in a bowl

2. Coat salmon evenly

3. Bake in the oven for around 20 minutes, the last 5 minutes set to broil so you get a nice char

4. Follow quinoa instructions, add broccoli to steam when almost done

5. Stir in soy sauce

The mustard and brown sugar seem like a weird combo, but it creates such a crazy, satisfying glaze. I actually use horseradish mustard in a lot of my cooking!

• 1 salmon filet (or more!)

• 1 tbsp horseradish mustard

• 1 tbsp brown sugar

• 1/2 cup dry quinoa (makes 1 cup cooked)

• 1 cup broccoli

• 2 tsp soy sauce

Mushroom Cheese Filet Mingon

• 2 filet mingons wrapped in bacon

• 2 tbsp Italian dressing

• 1 tsp steak seasoning or pinch salt/pepper

Sauce:

• 1/2 block cream cheese

• 1 beef broth cube

• 2 tsp olive oil

• 1 large portobello mushroom

• 2 cloves roasted garlic gloves

• 2 tbsp water

Cauliflower potatoes:

• 1 head of cauliflower, cut into florets

• pinch salt & pepper

• 2 cloves garlic diced or 1 tsp garlic salt

• 2 tbsp olive oil

• 1/3 cup heavy cream (if you want creamy potatoes)

Okra:

• 1 bunch okra, sliced

• 1 tbsp olive oil

1. Marinate steak in Italian dressing and seasoning

2. Heat grill and cook to your liking

3. While everything is cooking, heat oven to 400'

4. Prepare a baking sheet with tin foil, olive oil, cauliflower florets, garlic, and salt and pepper

5. Coat evenly, and cook for 15 minutes

6. Flip, then cook for another 10 minutes or until golden brown

7. Let cool, then place in a food processor with water and/or heavy cream until smooth

8. For okra, heat up a skilled with olive oil and cook for 7-10 minutes until nicely seared

Sauce:

1. Heat a skillet with olive oil and add mushrooms with the garlic

2. Cook for 5-7 minutes until brown and moisture is removed

3. Add water plus the cream cheese (the water will prevent it from sticking on the bottom

4. Crush up the beef broth cube and stir in until evenly displaced

5. Place okra, mashed cauliflower potatoes, and steak on a plate

6. Cover with hot mushroom cheese sauce

This mushroom cheese sauce was inspired from one of my favorite restaurants in Missouri, Hawthorne Inn. It's so good you'll want to eat it by the spoon!!

Bacon Seared Scallops With Kale, Pesto Pasta

• 6-10 uncooked scallops

• 1 tbsp butter

• 2 tbsp Italian dressing

• pinch salt and pepper

• 4-6 pieces uncooked bacon

• 2 cups cooked pasta (any type of noodle)

• 1 cup blanched kale

• 1/2 cup pistachios (de-shelled)

• *3 cloves roasted garlic (or 2 tsp garlic)

• 3 tbsp olive oil

• 1/2 tsp salt

• 3 tbsp parmesan cheese

• 2 tbsp water

• 1 lemon (for zest and juice)

• Edible flowers to top (if desired)

*Take a whole garlic head and cut the top off, drizzle in olive oil and grill for 5-7 minutes

Scallops:

1. In a cast iron skillet cook bacon until crispy

2. While bacon in cooking, marinate scallops in Italian dressing and add a pinch of salt and pepper

3. Remove bacon from heat and set aside for bacon bits to top, but leave the grease!

4. Keep the heat on the cast iron, add butter and scallops

5. Cook for 2 minutes or so on each side until done

Pesto:

• In a food processor add cooked kale, pistachios, olive oil, salt, roasted garlic, water and juice from one lemon

• Blend until smooth (may need to add more water depending on the consistency you like)

• Mix pesto with the cooked pesto

• Top with parmesan cheese, scallops, bacon, lemon zest, and flowers

I don't know about you but pasta is def the way to my heart!! This dish takes a fun spin on the traditional pesto and is much fresher and lighter in flavor. 

Seafood Stuffed Sirloin

• 2 sirloin steaks

• 1 cup crab leg meat shredded (check out the frozen isle)

• 1 1/2 cups small, diced white potato

• 1 1/2 cups diced kale (no stems)

• 2.5oz garlic and herb boursin cheese (1/2 the package typically)

• 1 cup water

• 1 tbsp olive oil

• 2 tsp your favorite steak seasoning or salt & pepper to coat steaks

• 2 cups green beans

• *Cooking string

1. Place the steak on a cutting board and filet partially in half for the stuffing later

2. Take a meat mallet and beat the meat until it is thin

3. Then marinate the steak in Italian dressing and steak seasoning over night or 1-2 hours

4. While the meat is marinating, heat a  cast iron skillet or pan to medium heat

5. Add diced potatoes and water

6. Let cook for 7-10 minutes or until potatoes are tender

7. Add 1 tbsp olive oil and let cook for 2-3 minutes

8. Turn to low heat and add crab meat, boursin cheese, and kale

9. Cook for 3-5 minutes and stir until evenly mixed and kale is a bright green

10. Set aside for stuffing

11. Take the steak out and place 3 pieces of cooking string under the body of the meat

12. Place 2 tbsp of the stuffing in the middle

13. Close the meat and tie the cooking strings in a hard knot

14. Place the stuffed steak on a hot grill, rotating, until desired doneness (5-7 minutes or so for rare like I like)

15. Once done, remove from the grill and let sit for at least 5 minutes for the juices to settle

16. Cut between the strings and serve with a side of green beans

This dish is rich and delicious for that special someone in your life!! Just make sure to tell them about the cooking strings when they go to dig into their dish!

Ox Tail Soup

• 4-5 ox tails

• 2 tbsp olive oil

• 5 tomatoes diced

• 4 large carrots diced

• 1 white onion diced

• 3 parsnips diced

• 1 cup red wine

• 2 1/2 cups of water

• 1 tbsp brown sugar

• 2 tbsp Italian dressing

• 2 cloves garlic diced

• 1 tbsp worcestershire sauce

• 1 tbsp soy sauce

• 3 golden potatoes diced

• 1 tsp salt

• 1 bunch fresh basil diced

1. Marinate ox tails over night in Italian dressing or for 1-2hrs

2. In a large skillet heat olive oil then add ox tails

3. Cook for 3-5 minutes

4. Pour wine into the skillet and sprinkle with brown sugar on both sides to brown, cook for 2-3 minutes

5. Set ox tails aside once done and add parsnips, carrots, onions, potatoes, and tomatoes to the same skillet

6. Cook on high heat for 7-10 minutes

7. Add worcestershire sauce, salt, soy sauce, ox tails, and water; cover for 20-30 minutes until root veggies are tender

8. Serve with fresh basil on top

This soup is similar to bone broth and is a hearty source of vitamin B6, vitamin B12, vitamin C and iron as well!

Spicy, Peanut Pad Thai

• 1 cup cooked thick, rice pad thai noodles

• 2 cups thinly shredded cabbage

• 2 cups chopped carrots

• 3 cloves garlic

• 1 tbsp minced ginger

• 2 tbsp olive oil

• 1 cup chicken (if desired)

• 2 poached eggs

• 1/3 cup nuts, i prefer cashews but anything works

• 2 tbsp soy sauce or aminos

• 1 tsp fried chilies in oil

• 1/4 sliced green onions

• 1 tbsp crunchy peanut butter

• 1 bunch of nasturtium

• Sriracha or thai chilies for heat!

1. In a large skillet heat olive oil, garlic, and ginger

2. Heat for 1-2 minutes until fragran

3. Add sliced cabbage and carrots

4. Cook for 10-15 minutes stirring occasionally

5. Add in noodles once cooked and lower heat

6. In a small bowl, whisk together soy sauce or aminos, peanut butter, chilies in oil, green onions, and Thai chilies until smooth

7. Pour over noodles and veggies for one to two minutes then turn the heat up high and serve

8. Add two soft, poached eggs to the noodles and watch the yolk enhance the sauce even more

9. To with nasturtium, diced nuts, and sriracha for presentation and more Thai chilies if you're brave

This makes a decent amount of food for one person, so invite someone over to enjoy the meal with you!!

Whole30 Sweet & Savory Slaw

• 1 cup thinly sliced cabbage

• 1 cup shredded carrots

• 1 cup diced apples

• 1 cup shredded chicken breast

• 1 cup diced bacon (NakedBacon)

• 1/2 cup dried cranberries

• 1/2 cup diced pistachios

• 2 tbsp horseradish mustard (or mustard of your liking)

• 2 tbsp red wine vinaigrette

1. In a large bowl combine cabbage, carrots, apples, chicken, bacon, cranberries, and pistachios

2. In a small bowl whisk together mustard and vinegar for the dressing

3. Pour the desired dressing amount into the large bowl and stir until evenly distributed

4. Refrigerate overnight so that the flavors blend or if you are short on time, 1-2 hours

5. Top with extra cranberries and pistachios for a highlighted presentation

This slaw is bold in color and flavor! Not to mention it is healthy and Whole30 approved!! Impress guest with this as a side dish or your main meal. The combo of the sweet crisp apples, the smoke of the bacon, and mustard vinaigrette is like a love story all on its own! 

Avocado, Pesto Spaghetti Squash

• 1 large spaghetti squash

• 1 clove, diced garlic

• 2 tbsp Italian dressing

• 1 tbsp olive oil

• pinch salt, pepper, & lemon pepper

• 2 cups raw shrimp (or more of course)

• 1/4 cup feta (Remove if following Whole30)

• Sunflower sprouts for toppings (optional)

Pesto:

• 1 clove garlic

• 1 ripe, avocado

• 2 cups spinach

• 2 tbsp olive oil

• 1 jalapeno

• 3 basil leaves (or more!)

• 1/4 cup water (more if you want a thinner consistency)

1. preheat oven to 350

2. Wrap spaghetti squash in tin foil and cook in the oven for 45-60 minutes 

3. Marinate the shrimp in Italian dressing and sprinkle lemon pepper, salt, & pepper over them (over night or for 10 minutes)

4. When the squash is done, cut it in half and fork out the contents into a bowl

5. Take all of the pesto ingredients into a food processor and blend until smooth and desired consistency

6. Coat spaghetti squash with pesto, leave a little on the side to garnish the dish

7. Heat skillet and cook shrimp until firm, 4-6 minutes, turning frequently

8. Add shrimp to the pasta with feta, extra pesto, and sunflower sprouts if desired

A great healthy meal with a fresh summer taste! This pesto does not have your typical strong basil flavors but more of a light, tomatillo flavor

Whole30 Arancini Balls

• 1 broccoli head

• 1 cauliflower head

• 1/2 onion diced

• 2 cloves garlic cloves diced

• 1 tbsp olive oil

Sauce: (Sugar free tomato sauce if you)

• 1 tbsp olive oil

• 3 tomatoes diced

• 2 cloves garlic

• 1/2 tbsp basil

• pinch salt and pepper

1. Use a food processor to rice cauliflower and broccoli florets

   • It is very important to press the cauliflower with a cheese cloth or paper towel to remove moisture

2. In a small skillet, heat olive oil with garlic and onions for 3-5 minutes until browned

3. In a bowl add riced cauliflower, broccoli, egg, and cooked onions with garlic

4. Mix together with a fork until well blended

5. Refrigerate over night or for two hours

6. Once refrigerated, use your hands to grab the mixture and roll bite size balls

7. Heat oven to 350' and prepare pan with foil and PAM

8. Cook for 15-20 minutes, then flip, and cook for another 15-20 minutes

9. Remove from oven and let cool

Sauce:

1. Heat a skillet with olive oil and garlic

2. Add tomatoes to roast for 3-5 minutes

3. Once cooked, let cool and add to a food processor or NutriBullet to make smooth

4. On a bed of spring mix, add arancini balls, and top with tomato sauce

This is Whole30 approved but if broccoli or cauliflower upsets your stomach, do not make this! They are cruciferous plants which may cause digestive issues as well. If you are craving carbs, this will hit the spot!! 

Whole30 Asian Lettuce Wraps

• 1 lb ground turkey meat

• 2 tbsp olive oil

• 1/2 red onion diced

• 3 tbsp coconut milk

• 1/4 tsp cumin

• 1/2 tsp fresh, minced ginger

• 1 tbsp minced garlic

• Pinch salt and pepper

• 2 tbsp *liquid amino acids (alternative to soy sauce)

• 1 fresh orange

  • Juice squeezed

  • zest

• 1/2 cup diced chives

• 1 head of lettuce or romaine

• 1 cup diced cashews

• 1 cup shredded cabbage

• 2 radishes thinly sliced

*May want to try before using, has a strong taste

1. Heat olive oil in a pan or cast iron skillet to medium heat

2. Put olive oil, 1/2 tsp garlic, and onions into the skillet and brown for 2-3 minutes

3. Add turkey meat, coconut milk, salt, pepper, and cumin

4. Mix and cook until done, 10-15 minutes

5. In a small bowl mix 1/2 tsp garlic, ginger, 1/4 cup chives, liquid amino, orange juice, and zest

6. Add most of the sauce into the skillet and cook for an additional 3 minutes. Use the rest for dipping if you want

7. Section off leaves from the lettuce head or romaine like little boats

8. Fill the boats with the ground turkey

9. Top with shredded cabbage, radishes, cashews, and chives

Whole30 is an elimination diet used to pinpoint various food that may upset your body. Foods, like grains and legumes, are slowly added back into the diet to recognize what your body reacts to. These tacos are great for those following Whole30 and those just having a good time!

Quick Curry & Cauliflower

• 1 head of cauliflower

• 3 tbsp olive oil

• 2 cups diced tomatoes

• 3 cloves garlic, minced

• 1/2 tsp salt

• 1/2 tsp mustard powder

• 1/2 tsp cumin

• 1/2 tsp paprika

• pinch pepper

• 1/2 cup coconut milk

• 1/3 cup diced chives

• Diced Thai chilies (for those who like it hot!)

1. Heat oven to 400'

2. Chop cauliflower into bite size florets

3. Drizzle with 2 tbsp olive oil and 2 cloves of the minced garlic

4. Sprinkle with salt and pepper

5. Let cook in the oven for 15-20 minutes, stirring occasionally or until charred

6. While cauliflower is cooking, take a small sauce pan on medium and combine butter, 1 tbsp olive oil, and tomatoes

7. Let cook for 5-7 minutes, tomatoes should be boiling in the fat

8. Add coconut milk next, all the other spices, and put it on simmer with a lid for 15 minutes

9. Once done, let cool and put in a food processor to puree

10. Top roasted cauliflower with curry, chives, and Thai chilies 

Make sure to let the curry cool before you put it in the NutriBullet or food processor. I did not do this and basically created a mini sauce bomb that got all over the kitchen... This recipe is def a rich dish that will guarantee you eat all your veggies!

Avocado Pesto Pasta

• 1-2 cups cooked pasta

• 3- 6 grilled scallops

• 1/2 cup cooked okra

• 1/4 cup feta cheese

• lemon zest

Pesto:

• 1/3 ripe avocado

• 2 tbsp olive oil

• 2 cloves of garlic

• 1/3 cup Greek yogurt

• 1 tbsp lemon juice

• pinch salt & pepper

• 1 cup of cooked kale, deveined

• 3 tbsp water

1. Heat a skillet with 1 tbsp olive oil and add garlic cloves

2. Roast for 2-4 minutes

3. In a food processor, add roasted garlic, 1 tbsp olive oil, kale, salt, pepper, lemon juice, water, avocado, and Greek yogurt

4. Blend on high until smooth (may need to add more water)

5. In a bowl combine pasta, scallops, okra, and pesto

6. Top with feta cheese and lemon zest

A great pasta with hidden nutrients from the avocado, kale, and Greek yogurt in the sauce!! Enjoy with a fresh glass of wine!

Crispy Catfish

with Persimmon Salsa

Fish:

• 1-2 fillets skinned

• 1 tbsp taji seasoning with lime

• 1 tbsp lemon/garlic salt

• 1 egg

• 2 tbsp plain greek yogurt

• 1/2 of a fresh lemon

• 1 1/2 cups of mixed granola oats (avoid flavors like chocolate, cranberry, ex.)

• 1/3 cup vegetable oil

Salsa:

• 1/3 cup diced persimmon

• 1/3 cup diced cucumber

• 1/3 cup diced red onion

• 2 tsp red wine vinegar

• pinch salt & pepper

Fish:

1. Start with 3 containers large enough to fit the fillets

2. In one container pour taji seasoning & lemon/garlic salt

3. In another container, whisk together Greek yogurt, egg, and juice from the lemon

4. In the last container, fill it with mixed granola oats

5. Heat a skillet with oil on medium until hot

6. Take your fillets, dry them off with a paper towel and dip in the first container, then wet container mixture, then granola mixture

7. Put in the pan and let cook evenly on both sides for 3-5 minutes. You made need to cover with tin foil or a lid if it is a thicker piece of fish

8. Once done, place on a plate with a paper towel to remove access grease

9. Serve with fresh salsa or cut onions

Salsa:

1. Combine all ingredients and mix together

2. Refrigerate for 1 hour before serving

This batter technique creates layers of flavors with each bite! And the cool, fresh persimmon salsa is a beautiful partner to the crispy catfish!!

Fun with Pheasant

Pheasant:

• 1-2 pheasant breast

• 4 strips of bacon

• 1/2 tsp cayenne

• 1 tbsp PB2 powder

• 1/2 tsp cumin

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/2 tsp smoked paprika

• 1/2 cup greek yogurt

• 2 tbsp olive oil

Medley:

• 1 cup cooked kamut grain

• 1 cup cooked lentils

• 1 clove garlic diced

• 1/2 cup tomatoes diced

• 1 cup carrots diced

• 1 tbsp olive oil

• Pinch salt and pepper

• Balsamic reduction or 1 tbsp balsamic vinegar

Pheasant:

1. Mix all of the dry ingredients in a bowl

2. Wash the pheasant off and roll in the dry rub until evenly covered

3. Then wrap in bacon

4. Cover with a layer of greek yogurt and refrigerate for 1-2 hours

5. Heat oven to 350'

6. Place the marinaded pheasant in a cast iron skillet or pan lined with foil and drizzle with olive oil

7. Cook for 10-15 minutes until done, depending on the size of the breast

Medley:

1. In a skillet add olive oil, carrots, garlic, salt and pepper

2. Cook for 7-10 minutes until tender

3. Add tomatoes, lentils, and kamut to the pan and cook for another 3-5 minutes

4. Drizzle balsamic reduction over the medley or add balsamic vinegar

By eating wild game you don't have to worry about added hormones or antibiotics! It's also extremely nutritious for you!! So go ahead and try some wild game in your diet.

Lemon Trout

• 1-2 trout

• 3 tbsp sunflower oil or vegetable oil

• 1/2 lemon, sliced thin

• 1/2 orange, sliced thin

• Pinch of sea salt & pepper

Beet Chips:

• 2 tbsp olive oil

• salt & pepper

• 2 tbsp goat cheese

Trout:

1. Blood line the trout (remove guts)

2. Cover with salt, generous amount of pepper, oranges and lemons

3. Let sit for 1-2 hours

4. Heat skillet or cast iron with oil

5. Fry on the pan for 5-7 each side or until crispy. Apply more lemon/orange juice as it cooks

Beet Chips:

1. Heat oven to 400'

2. Slice beets into thin circles and put on a pan wrapped in tin foil

3. cover in olive oil, salt and pepper

4. Cook for 25-35 minutes or until crispy

5. Once done, add goat cheese

Fish is a great source of protein and essential nutrients! This fish has no "fishy taste" what so ever!! Enjoy all the benefits and taste. 

Grilled Venison

• 2-3 lb back strap of venison

• 3 cloves of garlic, diced

• 1/4 cup balsamic vinegar

• 1/4 cup soy sauce

• 1/4 cup horseradish mustard

• salt & pepper

• 1 Bud light lime (or beer)

1. Mix everything in a bowl to marinade the back strap EXCEPT the beer (that's for you and grilling later ;)

2. Take the marinade and rub down the back strap

3. Refrigerate for a minimum of 2 hours

4. Heat the grill on high for grill marks then flip

5. Reduce heat and cook for 20-30 minutes depending on how well  you like your meat done

6. Any left over marinade save and consistently brush the strap with it. Also marinade with the beer (if you haven't drank it all)

7. You may also use a smoker or finish the strap off in the oven on a pan so the juices don't dry up

I never ate deer growing up because I was way to into the movie Bambi... Now that I've tried it and cooked with it, I'm sad I missed out on it for this long!!

Pumpkin & Parm Soup

• 1 Pie baking pumpkin

• 1 package of parmesan cheese

• 1 package Knorr Parma Rosa Pasta sauce

• 3 tomatoes diced

• 2 cloves of garlic diced

• 1 cup of water

• 1 habanero (if desired)

• Toppings: toasted pumpkin seeds, micro-greens, or extra parm

1. Cut the pumpkin in half, this may be tricky... I had to use a powered saw. You may also wrap the pumpkin in tin foil and set on the grill for an 1-2 hours depending on the size of the pumpkin

2. Scoop out the meat of the pumpkin and throw in a crockpot with all other ingredients

3. Cook on low for 3 hours

4. In a nutri-bullet of food processor, add contents of the crockpot to get a smooth consistency (take out the stem of the habanero if you added it!)

5. Top with sprouts or extra parm and serve with a side of bread!

I add habanero to mine to create a deep heat that compliments the grilled pumpkin so nicely!! 

Delicata Mac & Cheese

• 1 cup dry shelled pasta

• 1/2 cup walnuts, toasted

• 1 delicata squash

• 2 tbsp non-salted butter

• 1 tbsp greek yogurt

• 1/4 tsp mustard powder

• 1/4 tsp garlic powder

• pinch salt and pepper

• 2 tbsp water

• 1/2 diced chili (if you like hot!)

1. Heat the oven to 350'

2. Wrap delicata squash in tin foil and let bake for 20-30 minutes or until the skin is soft to the touch

3. While squash is cooking, take a medium pot of water and bring to a boil

4. Once boiling, add shell pasta, reduce heat and cover for 10 -15 minutes or until tender

5. Drain pasta and place noodles back in the pot, heat off 

6. Remove squash from the oven and cut in half, longways

7. Remove the seeds with a spoon

8. In a nutri-bullet or food processor, scoop out what is left of the squash and combine with greek yogurt, salt, pepper, cumin, water, and mustard powder.

9. Blend until smooth for "veg cheese", add more water if the consistency is too thick

10. Add butter to pot of noodles and place on low heat

11. Add in veg cheese and stir until butter is melted

12. Top with toasted walnuts and chilies if desired

Surprise! I'm bringing this dish to my family Thanksgiving to see if they can tell the difference!! The texture is unbelievable. 

Fiesta Butternut Squash Soup

• 1 medium sized butternut squash

• 1 diced onion

• 3 tbsp butter

• 1 tbsp olive oil

• 1 packet fiesta ranch dip

• 2 tomatoes, cubed 

• 4 tbsp heavy whipping cream or greek yogurt (optional)

• 3 cloves garlic, diced

• 2 cups of water (depending on consistency you want)

• 1-2 Thai chilies, diced (depending on if you want heat)

• Fresh bread, croutons 

1. Heat the oven to 400

2. Wrap butternut squash in tinfoil and cook for 45-60 minutes (If it is a larger squash it may need more time) 

3. Once done, cube the squash and peel off the skin. Save the seeds for roasting and topping the soup

4. In a large pot, combine olive oil, butter, garlic and onions. Cook for 2-3minutes

5. Add squash, tomatoes, fiesta ranch packet, water, and Thai chilies

6. Let come to a boil, cover and reduce to simmer for 25-30 minutes

7. Once done, top soup with heavy cream/yogurt if desired, croutons or bread

If you want to add more protein too, black beans and shredded chicken add nicely to the mix! This soup will warm your soul!!

Protein Packed Pork Bowl

Pork:

• 2-4lb Pork shoulder or butt

• 2 tbsp brown sugar

• 1 cup dark soda

• 2 cloves chopped garlic

• 2 tbsp salt

Bowl:

• 1 cup black beans

• 1/3 cup cooked red cabbage

• 1/3 cup spinach

• 1/3 cup balsamic onions 

  • chop one onion

  • 1 tsp garlic

  • 1 tbsp olive oil

  • 2 tbsp balsamic vinegar

• Favorite BBQ sauce

• Scallions

1. put all ingredients for pork in a tightly sealed crockpot for 6-8hrs

2. Pull pork with tongs or a fork and add favorite BBQ sauce now or later on top of your protein bowl

3. For balsamic onions combine ingredients listed below in a skillet and cook until caramelized, 5-10 minutes 

4. Add all ingredients into a bowl

This is my favorite post-workout meal! The beans and pork are a great supply of protein and the other ingredients keep you nice and full!!

Roasted Tomato Soup

• 4-6 tomatoes

• 4 cloves garlic

• 1 cup Pepsi (or dark soda)

• Mozzarella

• 1 bunch of fresh basil

• Balsamic reduction

1. Leave 1-2 tomatoes for stuffing. Core out the insides

2. Cut up 3-4 tomatoes and the insides of the others into an Insta Pot

3. Add garlic and Pepsi into the pot and put on steam for 12  minutes

4. Once done, add to cored tomatoes

5. Put mozzarella on the top to cover as a lid and broil in the oven for 5 minutes or until the cheese is bubbly

6. Dress with balsamic reduction and basil

If you like the unami flavor of sun-dried tomatoes, you'll love this dish!! The sugar from the Pepsi and acid from the tomatoes creates a tart, deep flavor on your tongue!

Cheesy Stuffed Poblanos

• 2 poblano peppers

• 1 tbsp olive oil

• 1 diced white potato, cooked

• 1 cup cheese

• 1 tsp minced garlic

• crab meat

• 4 tsp bread crumbs

• 4 tsp butter

• 1 diced jalapeños 

Sauce:

• 1 tsp garlic

• Squeeze of lemon juice

• 1 tsp sriracha

• 1/4 cup horseradish mustard

• pinch salt, cumin, and smoked paprika  

1. Cut poblanos in half and cover with olive oil

2. Heat a grill or large skillet

3. Place the poblanos skin down until they blister, 2-3 minutes

4. In a large bowl, combine garlic, cheese, potatoes, 1/2 of the diced jalapeños

5. Stuff the poblanos with potato mixture

6. Top with crab meat, bread crumbs then butter

7. Broil in the oven for 4-6 minutes or until bread crumbs are crispy

8. While they are in the oven, in a food processor combine sauce ingredients

9. Drizzle sauce over poblanos or put to the side for dipping

This seems like a tedious recipe but it is actually really easy!! Also, it's an impressive dish if you're having people over or trying to impress the in-laws (; 

Balsamic Tilapia Tacos

with

Spicy Coconut Sauce

Fish:

• 2 tilapia filets

• 3 tbsp ground, black pepper

• 3 tbsp balsamic vinegar

• Pinch of salt

Slaw:

• 1/2 cup sliced, red cabbage

• 1/2 cup sliced, cabbage

• 3 tbsp vinegar based BBQ sauce

Toppings:

• Feta cheese

• Jalapeños

• Spicy Coconut Sauce

• Corn tortillas (to hold all the goodness!)

Spicy Coconut Sauce:

• 1/2 cup coconut milk

• 1/3 cup Greek yogurt plain

• 1/2 tsp cayenne pepper

• 1/2 tsp paprika

• 1/4 tsp cumin

• 1/2 tsp dried chili flakes

• squirt lemon juice

1. Combine slaw ingredients and refrigerate first

2. Heat skillet up with Pam

3. Cover tilapia filets with peppers and salt

4. Add to the skillet with balsamic and cook for 7-10 minutes flipping halfway in between

5. Combine sauce ingredients in a bowl and microwave and mix until blended. Serve this sauce hot or cold depending on preference

6. Toast corn tortillas

7. Assemble with cooked tilapia, slaw, cheese, and sauce!! 

A ton of flavor for a healthy tilapia dish! If there's extra sauce, think about pairing it with chicken, lentils, or salads to spice things up!!

Blueberry Pork Chops

Pork:

• 2 pork chops

• 3 tbsp Italian dressing

• 1 tsp sea salt

• 1 tsp garlic powder

• 3 tbsp brown sugar

• Blue cheese

• Bacon

Blueberry Reduction

• 1 cup blueberries

• 1 cup water

• 1/2 cup sugar

Kale Salad:

• 4 cups kale

• 2 tbsp olive oil

• 2 tbsp balsamic vinaigrette 

1. Marinate pork chops in Italian dressing overnight (or for 10 minutes if you don't have time)

2. You'll want to start the blueberry reduction next because it will take the longest; in a small pot add water, blueberries, and sugar

3. Bring to a boil and then simmer for 15-20 minutes, whisk occasionally until thick

4. Heat cast iron skillet or pan on stove top, set oven to 350'

5. Season with garlic powder, salt, and brown sugar evenly

6. Brown pork chops in the skillet 1-2 minutes each side

7. Throw skillet into the oven for 7-10 minutes

8. While pork is cooking prepare kale salad in a large bowl massaging the leaves with the dressings

9. Plate kale, pork chops, blueberry reduction, blue cheese, and bacon!! (Lots of bacon)

You get all the goods with this dish! Sweet and savory at its finest!!

Garlic Spaghetti Squash

• 1 medium spaghetti squash

• 2 cups spinach

• 1 cup diced roasted red peppers

• 1/3 cup feta cheese

Shrimp:

• Raw shrimp, tails on

• 1 tbsp olive oil

• 1 clove diced garlic

• 1 tsp lemon pepper seasoning

• 2 tsp worcestershire 

Sauce:

• 1 tbsp olive oil

• 2 cloves diced garlic

• 1 packet fiesta ranch packet

• 1/3 cup cream cheese

• 1 diced Thai chilies

1. Heat oven to 350

2. Wrap squash in tin foil and let cook for 1 hour (more depending on size)

3. Unwrap squash form foil, cut in half and throw seeds away.

4. Use a fork to pull spaghetti like strings and add in a large bowl with the rest of the pasta ingredients

5. in a medium skillet, heat garlic and olive oil

6. Add shrimp and seasoning until shrimp are done 

7. Add to pasta, use the same skillet for the sauce adding all ingredients

8. Mix until thick, and add to the bowl and stir

Spaghetti squash is most similar to regular pasta I have found because of it's texture and ability to take on amazing flavors 

Cheap, Pulled Tacos

• Cheap cut of meat (i used London Broil)

• 1 ranch packet

• 1 can diced tomatoes, drained

• 1 cup Coca Cola

• 1/2 tsp. minced garlic

1. Add all in the crockpot for 6 hours on low

Make sure your crockpot is air tight, my old crockpot had just a glass lid and all the moisture would evaporate leaving it dry and unable to be pulled easily

Festive Pesto Pasta

• 1 cup penne pasta or zucchini noodles

• 1/2 cup diced sun dried tomatoes

• 1 zucchini diced

• 2 cloves garlic diced

• 1 cup cooked shrimp

• 1 tbsp olive oil

• Pinch salt & pepper

• 1/3 cup feta 

Pesto:

• 2 cloves garlic

• 4 tbsp olive oil

• 1/3 cup cashews/peanuts (pine nuts are expensive but if you have the money go for it!)

• 1 bunch of basil

• 1/2 cup spinach

• 1/2 cup parm

1. Boil a pot of water, add the penne

2. In a skillet, add diced garlic, zucchini, salt and pepper 

3. Cook until browned

4. In a food processor, add pesto ingredients and blend until smooth (add water/olive oil until consistency is thick)

5. Once pasta is done, add all ingredients!!

Enjoy! Also fun fact; there are over 300 types of garlic in the world!! (Also keeps away the vampires)

Thai Time!

• 1/2 package of rice noodles, wide

• 1 tsp. olive oil

• 1/2 cup diced carrots

• 1/2 cup diced celery

• 1/4 cup diced onion

• 2 cloves minced garlic

• 1 tsp. minced ginger 

• 1 cooked chicken breast or handful cooked shrimp

• 2 tbsp. oyster sauce

• 1 bunch of methi leaves (optional)

• 1 Thai chili diced (if you like heat! or two if you're brave)

• Handful of peanuts

• Pinch Black sesame seeds

1. In a skillet, on medium heat add carrots, celery, onions, and olive oil

2.  Cook until carrots are tender, follow rice noodle directions in the mean time (about 6 minutes to cook)

3. Once carrots are tender, add garlic, ginger, meat (or no meat) 

4. Turn off heat 

5. Stir in noodles with a splash of water from the pot, and add the oyster sauce 

6. Add the methi leaves at the end and Thai chilies if you're brave!

7. Plate with peanuts and sesame seeds (the peanuts give a nice texture)

Oyster sauce use to scare me because I've never had an oyster, but it is so so good!! It tastes like a thickened soy sauce. Enjoy!

Savory Butternut Squash

• 1 medium sized butternut squash

• 2 cups raw spinach

• pinch salt/pepper

• 2 tbsp. olive oil

• 1 tbsp. feta cheese (or more if you're cheesy)

• 1 tbsp pistachios 

1. Preheat oven to 350

2. Split the butternut squash in half and slice marks left and right with a knife on the surface

3. put one tbsp. of olive oil on each side & sprinkle with salt and pepper

4. Wrap in tinfoil, each side individually and bake for 1-2 hours

5. Check with a fork util tender

6. Once done, let cool and slice into cubes

7. Microwave spinach, add butternut squash, and top with feta and pistachios

This a very simple dish with a ton of flavor!! (and color)

Warm to your Bones; Chili 

• 1 Crockpot

• 2 cans kidney beans

• 1 can black beans

• 1 can sweet corn

• 2 cans tomato paste

• 1 can diced tomatoes

• 1 onion, diced

• 1 green pepper, diced

• 2 tbsp. olive oil

• 2 cloves garlic, diced

• 2 tbsp. black pepper & cumin, Italian seasoning

• 1 tsp. cayenne 

• 1 pkg. tofu crumbled (optional)

• Topping option ideas: Greek yogurt, Shredded cheese, & Green onions

1. Heat a medium skillet with olive oil and garlic

2. Sautee onions and green peppers in the skillet until tender

3. Open all your cans and put everything in the crock pot! (plus the onions and green peppers)

4. Turn the crockpot on medium for 4-6 hours

5. Stir occasionally 

This chili is vegetarian but can easily me made for the carnivores out there! Just add some Italian sausage, bacon, or beef. Serve with a dollop of Greek yogurt or cheese and enjoy!!!

Sweet Gnocchi

• 2 sweet potatoes

• 1-2 cups of flour (you can experiment with different types of flour such as almond flour for protein!)

• tomato paste

• 1 cup fresh, diced tomatoes (can use canned as well)

• 2 cloves diced garlic

• 1 bunch of basil

• 1 tbsp olive oil

• 1 tbsp brown sugar (can skip if you're trying to be a bit healthier)

• pinch salt, pepper, cayenne (I like things spicy if you can't tell :)

• 1/3 cup goat cheese

• 2 cups water

1. Puncture holes in the sweet potato, put it in a plastic baggie and throw in the microwave for 7 minutes or until tender

2. While they are cooking heat a medium sauce pan with olive oil, garlic, and brown sugar until caramelized

3. Add in tomato paste and tomatoes

4. Bring to a boil, then let simmer for about 15 minutes

5. Add the pinch of salt, pepper, and cayenne before serving

6. Back to the potatoes!! Also, go ahead and get a pot ready with some boiling H2O

7. When the sweet potatoes are done, peel the skin off and mash in a large bowl

8. Add in 1/2 cup of flour at a time until you get a nice dough ball

9. Pinch off balls of dough and roll in a tube like shape (darn I should have done display pictures..)

10. Then pinch off little bite size pieces that will be go into the boiling water

11. Boil until tender, about 5 minutes (they're already essentially cooked)

12. Add to a bowl with sauce, goat cheese, and fresh basil

The goat cheese will melt in the pasta and create a deep flavor with the tangy sauce. A great meal for impressing friends and goes well with wine! (Also, note: gnocchi is really hard to spell...)

Blueberry Black Bean Burger

• 1 cup black beans

• 1/3 cup flour

• 2 large portabella mushrooms diced

• 1 tbsp garlic, minced

• 3 tbsp olive oil

• 1 cup blueberries (1/2 cup for burgers, 1/2 cup for sauce)

• 1 tbsp sugar

• 1 bunch of fresh basil (1 tsp dry basil)

• pinch salt and pepper

• 2 tbsp H2O

• Goat cheese to top

Food processor helps if you have one

1. Heat a medium skillet with olive oil and garlic

2. Add minced mushrooms and cook until tender (about 7 minutes)

3. Drain, rinse black beans

4. In a large bowl, combine beans, flour, and half of the cooked mushrooms

5. Put the other half of the mushrooms in a food processor

6. Blend until smooth, adding basil, salt, and pepper

7. Add mixture to the bowl along with 1/2 cup of blueberries

8. Mix with a fork, mashing blueberries and beans as you go

9. Form into paddy like structures and bake for 15 minutes

Sauce

1. Add 1/2 cup blueberries, sugar, and H2O in a small bowl

2. Microwave for 30 second intervals, mashing with a fork until semi-thick

You can also do this on the stove but it takes longer..