Homemade Fries!
1) Peel and slice russet potatoes into fry shape, then place in a bowl with cold water to rinse off the excess starch2) Heat some water over the stove with salt and a splash of white vinegar3) When it starts to boil, add the fries. Boil until they are soft, but not falling apart4) Remove them and let them cool COMPLETELY, until room temperature (the most important part)5) Once they are cool, heat some duck fat or beef tallow until about 350-375 degrees6) Fry until golden crispy (do this in batches if necessary to not overcrowd)7) When they are done, remove them and let them dry on a steel wire rack. Season immediately.8) Any seasonings are great, but I love using truffle salt and pepper or tossing them in a bit of truffle oil9) You can also use garlic powder, paprika, cajun seasoning, etcAnd to answer your question... yes you can use an air fryer. They just don't taste as good then in my opinion :)
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One Pan Chicken and Rice!
1) Season 4 bone-in chicken thighs with salt, pepper, smoked paprika, garlic powder, and dried parsley.2) Heat some oil over medium heat in an oven-safe pan.3) Brown chicken thighs for about 5-6 minutes on both sides (or until golden brown).4) When the chicken has been browned, remove and set aside.5) Add finely diced garlic (3-4 cloves) and 1/2 yellow onion, and saute until soft, about 2-3 minutes.6) Add 1 cup white rice and toast for 2-3 minutes, stirring well.7) Add 1.5 cups (12oz) chicken bone broth along with a pinch of salt and pepper. Stir well and make sure to scrape any fond off the bottom of the pan at this point.8) Bring to a boil, then place the chicken thighs back in. Cover and bake at 375 degrees for around 25 minutes, or until the rice has absorbed the liquid and the chicken is cooked through.This is absolutely delicious and incredibly easy! Enjoy!
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1) Cook 1 lb of ground meat of your choice (I used ground elk here), then remove and set aside.2) Add some oil or tallow over medium heat, then some diced potatoes. Season with salt & pepper and cook until they start to get crispy, stirring often.3) When they start getting crispy, add some diced peppers and onions, and cook until they start to soften, about 5-7 minutes.4) Add some finely minced garlic cloves and cook until fragrant, about 1 minute.5) Add the ground meat back in, season to taste with more salt, pepper, smoked paprika, and garlic powder (or any seasonings you want). Stir well.6) Carve out 3 or 4 openings, then carefully crack eggs in.7) Move the whole thing to the oven, and bake at 375 until the egg whites are cooked through (about 7-10 mins).8) Add oil or tallow as needed along the whole process if your pan starts to dry out.Season to taste and enjoy!
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Barbacoa!
Ingredients:
3 lb chuck
4-6 cloves garlic, minced
2 chipotle peppers in adobo
4 oz can of green chiles
½ cup beef stock
1 white onion, chopped
Juice of 2 limes
3 bay leaves
2 tbsp apple cider vinegar
1 tbsp cumin
1 tbsp oregano
1 tbsp. black pepper
2 tsp. salt
¼ tsp. ground cloves1) Cut your chuck into cubes and sear over high heat.2) Cook in a crock pot until the meat shreds easily with a fork (approximately 6-8 hours on low, 3-4 hours on high)3) Serve as a burrito bowl, tacos, etc with any toppings you'd like!
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Buttermilk Spelt Pancakes!
Ingredients:
¾ cup milk
1 tbsp lemon juice
1 egg
1 tbsp melted butter
1 cup spelt flour (One-degree foods sprouted spelt is the best)
1 tsp sugar
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt1) We'll start by making our buttermilk. Combine milk and lemon juice in a large bowl and let stand until curdled, about 5 minutes. You can also just use buttermilk here.2) Stir in the egg and melted butter until combined. Set aside.3) Combine spelt flour, sugar, baking powder, baking soda, and salt in a bowl. Stir gently into the milk mixture until just combined (the batter will be lumpy).4) Fry in butter or coconut oil and enjoy!
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Honey Sriracha Wings!
Toss the wings in:
- 3 tbsp baking powder
- 1 tbsp salt
- 1 tbsp pepper
- ½ tsp smoked paprikaBake for 1 hour at 425, flipping every 20 minutesMake a quick honey sriracha sauce:
- 1/3 cup honey
- 1/3 cup sriracha
- 1 tbsp rice vinegarWhen the wings are done, toss them in the sauce, top with sesame seeds + green onion, and enjoy!This is enough for 2-3 lb of wings!
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Homemade Guacamole!
Ingredients:
- 4-6 ripe avocados
- 1/3 cup chopped white onions
- 2 tbsp chopped serrano or jalapeno pepper
- 1/4-1/2 cup cilantro (to taste)
- Fresh lime juice
- Coarse salt1) In a mortar and pestle, add your onion, pepper, half of your cilantro, and a big pinch of coarse salt.2) Mash this to extract the flavor, until it is the consistency of your liking. If you don’t have a mortar and pestle, chop and smush it together with a knife to release flavor.3) Add this to your avocados, with the juice of 1 lime (or more to taste), the rest of your cilantro, and more salt.4) Mash until it is the consistency of your liking. Taste for salt and lime and adjust as necessary.Enjoy!
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Protein-Packed Lasagna!
Ingredients:
• 2lb lean ground beef, bison, venison, or elk
• 1, 32 oz jar tomato sauce
• 1 egg
• Lasagna noodles (I like Jovial organic rice noodles, but you can use regular ones)
• Fresh parsley
• Fresh basil
• 1 block parmesan
v 1, 16oz bag shredded mozzarella (or shred your own)
• 1, 15 oz container of ricotta cheese
• Salt & pepper1) Start by making your sauce. Simply cook the ground meat until no longer pink, drain the fat, add the jar of tomato sauce, and simmer for 10-15 minutes. Season to taste.2) You can optionally add red pepper flakes, basil, or garlic here if you’d like, but not necessary.3) While that’s simmering, make your ricotta mixture. Mix the egg, ricotta, chopped parsley, salt, and pepper and whisk together until fully emulsified.4) Cook the noodles until al dente; make sure not to overcook them because they will cook more in the oven.5) Now it’s time to assemble the lasagna. In a baking dish, add a very thin layer of meat sauce. Layer the lasagna noodles, ⅓ of the ricotta mixture, parmesan, and a layer of meat sauce. Repeat the layers twice.6) Add a final layer of the remaining noodles, meat sauce, mozzarella, and a cup of parmesan on top.7) Cover with foil then bake at 350 for 45 minutes. Remove the foil. Bake for 15 more minutes.8) Let the lasagna cool for 15-20 minutes before cutting!Enjoy!
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Fire Roasted Salsa!
1) Toss some tomatoes, jalapenos, onion, and garlic in some olive oil and broil until they have a nice char.2) Remove the garlic from the skin, and depending on how spicy you want it you can remove some seeds from the jalapenos.3) Add to blender with lime juice, cilantro, salt, and a dash of cumin.4) Blend, season to taste, and enjoy!
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Homemade Reese's Cups!
Ingredients:
- 2/3 cup smooth peanut butter (best quality you can find)
- 1/4 cup melted coconut oil
- 1/4 cup raw honey
- 1 tsp vanilla extract
- 1/4 cup rice crisps (One degree organics sprouted brown rice crisps are perfect here, but these are optional)Chocolate shell:
- 1/2 cup chocolate chips of choice (depending on how sweet you want it, you can use dark chocolate, milk, semi-sweet, etc)
- 2 tsp coconut oil1) Whisk together the peanut butter, coconut oil, raw honey, and vanilla extract until fully combined.2) Add the rice crisps and mix well.3) Line a muffin tin with cupcake liners, then pour the mixture into 12 even liners.4) Freeze for 25 minutes.5) When 25 minutes are up, microwave the chocolate and coconut oil until fully melted.6) Remove the PB cups from the liners, then dip them in the melted chocolate until covered. Immediately put them into a new cupcake liner to make the Reeses shape.7) When they are done, remove them and let them dry on a steel wire rack. Season immediately.8) Freeze for a few extra minutes to solidify. Store extras in the freezer.9) Top with flaky sea salt and enjoy!
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Potato-Crusted Quiche!
1) Start by cooking some of your protein of choice: bacon, sausage, ground beef, etc.2) Shred a few russet potatoes with a cheese grater, ring the liquid out with a kitchen towel, mold it into a greased dish for the crust, and season with salt and pepper.3) Cook this by itself first for about 20 minutes at 450 to start getting it crispy.4) While this is cooking, scramble 6 eggs, chopped up bacon, a splash of milk, grated parmesan, and salt + pepper5) You can literally add whatever you want here; any vegetables, any kind of cheese, or any meat would work here. You can also use cream or Greek yogurt instead of milk.6) When the crust comes out, knock the oven down to 375, and pour in the egg mixture.7) Bake until cooked through. You’ll know it's done when you can stick a knife through it and no residue sticks to the knife.Some other options to add are spinach & mushrooms, peppers & onions, or whatever you want!
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Grilled Chimichurri Shrimp!
Ingredients:
- 1/2 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- About 3/4 cup fresh parsley
- 4 Garlic cloves
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp crushed red pepper1) Chop your parsley and garlic very fine, then add everything to a mason jar and shake thoroughly until emulsified.2) Add to a zip lock back along with your shrimp, and marinate for an hour or 2. You can also cook right away if you don’t have time to marinate.3) I prefer to grill these in a grill basket for 1-2 minutes per side, but you can also cook them up on a pan.These are a great protein snack to have in the fridge, for a summer BBQ, or a healthy meal prep. Enjoy!
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Gooey Butter Cake Cookies!
Ingredients:
- 15.25 oz vanilla cake mix (buy organic if possible)
- 1 stick of butter (good European butter, none of that white crap)
- 8oz cream cheese
- 1 tsp vanilla extract
- 1 egg
- Powdered sugar1) Let your egg, butter, and cream cheese sit at room temperature for at least 1 hour, closer to 2 is even better.2) With a whisk, mix the egg, butter, cream cheese, and vanilla extract until completely smooth and fluffy.3) Add the cake mix, and mix well until a dough forms.4) Refrigerate for 30 minutes, then form your cookies and put them on a parchment-lined baking sheet.5) Bake at 350 for 9-13 minutes until the edges get slightly golden.6) Let cool, add powdered sugar, and enjoy!
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Chipotle Chicken Copycat Recipe!
Blend these ingredients:- 1/2 medium diced red onion
- 4 garlic cloves
- 2 tbsp olive oil
- 3-4 tbsp chipotles in adobo (or just the adobo sauce)
- 1 tbsp chili powder
- 1.5 tsp cumin
- 1 tsp dried oregano
- 1 tsp black pepper
- 2 tsp salt
- 1/4 cup water1) Blend until smooth.2) Marinate chicken overnight or at least for a few hours, then grill.This is best with chicken thighs (but I used tenders because that’s what I had).
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Chicken Stir Fry!
Make a quick stir-fry sauce:
- 1/4 cup coconut aminos (or soy sauce)
- 2 tsp fish sauce
- Grated garlic & ginger
- 2 tbsp sriracha (or to taste)
- 2-4 tbsp honey (to taste)
- Pinch of salt1) Start by cutting your protein into small chunks, then set aside.2) Heat a skillet over medium-high heat. Add a dash of avocado oil.3) Cook your protein until it’s about 70% done, then add your sauce.4) Stir frequently until the sauce has thickened and the protein is fully cooked.5) Add in rice, couscous, quinoa, or noodles and you've got stir fry!78g of protein cooked in 10 mins!
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The Juiciest Chicken Breast!
1) Preheat your oven to 400 degrees.2) Start by seasoning your chicken on all sides with salt, pepper, garlic powder, onion powder, oregano, paprika, and cayenne (optional).3) Heat some avocado oil in a large skillet over medium-high heat, and brown your chicken on both sides.4) Your goal here is color; you aren't cooking the chicken all the way through. Around 3-5 minutes per side should leave a nice golden crust. Do this in batches if necessary.5) When your chicken breasts are browned, place them on a baking sheet and cook until they reach 160 degrees internally.6) Once the chicken is in the oven, it is time to make the sauce. Let the pan cool a little and put it over medium heat.Ingredients for sauce:
- 4 tbsp butter (separate by tbsp)
- 1 shallot, minced
- 5-6 cloves of garlic, minced
- 1 cup of broth (homemade preferably)
- 1/2 lemon, juiced
- Salt
- Chopped Parsley7) Add 1 tbsp of butter to the pan, then add your shallots and cook until translucent (2-3 minutes).8) Next, add garlic and cook for 1 minute, then add the broth.9) Let this boil until it gets very thick and reduces by about 1/2. While this is boiling, scrape any bits off the bottom of the pan with your spatula (this is where all the flavor is).10) When the broth is reduced, add a pinch of salt and lemon juice, and stir to combine.11) Remove the skillet from the heat, and add the remaining 3 tbsp of COLD butter. Stir until it emulsifies and thickens the sauce.Drizzle over your chicken and enjoy!
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