Dairy Free

Green Juice

Green Juice

Ingredients:

  • 1 bunch kale (about 5 oz)
  • 1 inch piece fresh ginger, peeled
  • 1 Granny smith apple (or any large apple)
  • 5 celery stalks, ends trimmed
  • ½ large English cucumber
  • Handful fresh parsley (about 1 oz)

Instructions:

Step One: Wash and prep the vegetables. I like to cut them in large chunks

Step Two: If you used a juicer, simply pour the green juice into glasses and enjoy immediately. If you used a blender, the juice will be thicker. You can pour it through a fine mesh sieve, and using the back of a spoon, press the pulp into the sieve to extract as much liquid as possible. Pour the strained juice into glasses and enjoy

Notes: This drink is packed with vitamins like Vitamin K and Vitamin C, fiber, and minerals, including a bit of iron.

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Sep 16, 2024

Lemon Ginger Turmeric Wellness Shots

Lemon Ginger Turmeric Wellness Shots

Ingredients:

  • 1 small orange (add 1-2 more oranges for added sweetness / omit and add another lemon for less sweetness!)
  • 2 small lemons (add 1-2 more lemons for more acidity / reduce by half and add another orange for less acidity!)
  • 1/4 cup chopped fresh turmeric (peeling optional)
  • 1/4 cup chopped fresh ginger (peeling optional)
  • 1/8 tsp fresh black pepper
  • 1/4 tsp oil (such as extra virgin, optional / to help improve turmeric absorption)

Instructions:

Step One: To a juicer, add orange, lemon, turmeric, and ginger (depending on the juicer, you may need to peel the orange and lemon

Tips: 1 small orange (add 1-2 more oranges for added sweetness / omit and add another lemon for less sweetness!)

Notes: Turmeric contains a compound called curcumin, which boasts amazing antioxidant and anti-inflammatory effects. And it’s been used in Ayurvedic medicine for thousands of years for conditions such as breathing problems, joint pain, fatigue, digestive issues, and more.

Ginger is a natural anti-inflammatory and antioxidant that’s known to aid digestion and relieve nausea.

Lemon is naturally detoxifying and alkalizing in the body, aids in healthy bowel movements, and boasts plenty of vitamin C, which boosts the immune system.

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Sep 16, 2024

Carrot Orange Juice

Carrot Orange Juice

Ingredients:

  • 1/4 cup orange juice
  • 3 Tbsp lemon juice
  • 1 small nectarine (pit removed)
  • 1 small apple (cored and quartered)
  • 1 Tbsp fresh ginger (peeled)
  • 4-6 whole carrots (peeled/tops removed)
  • 3-4 sprigs fresh mint (optional)
  • 1-2 cups filtered water

Instructions:

Step One: If using a juicer, add all ingredients to the juicer and press (omit water)

Step Two: Enjoy the juice fresh. Cover and refrigerate leftovers for 2-3 days, though best in the first 12-24 hours for mineral and vitamin content

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Sep 16, 2024

Sparkling Pomergranate Juice

Created on 9/16/2024

Ingredients:

  • 1/2 cup pomegranate juice no sugar added, or any unsweetened juice of choice
  • 1/2 cup sparkling seltzer water
  • 1 lemon wedge squeezed
  • Ice

Instructions:

Step One: Add ice to a glass, pour in pomegranate juice, seltzer water and lemon

Sep 16, 2024

Carrot Pineapple Juice

Carrot Pineapple Juice

Ingredients:

  • 9 large carrots
  • 1 pineapple, flesh only
  • 1-inch knob of ginger, peeled

Instructions:

Step One: Scrub and rinse the carrots well. If the tops are clean-looking, you can leave them on. If not, trim off the very top 1/2 inch or so. If you use carrots with leafy green tops, you can juice the whole thing, but the color of your juice may change.

Notes: The juice will stay in an airtight container for up to 48 hours in the fridge but is best fresh within a few hours. Give a good stir before drinking. Makes about 2 cups.

Story: My dad recently was diagnosed with cancer, so I went down the rabbit hole of finding wellness shots that are good for our respiratory system. I had to buy a new juicer (of course!) and this recipe is a fan favorite at work and home.

Sep 16, 2024

Pork Potstickers

Pork Potstickers

Ingredients:

  • 100 (3.5-inch square) wonton wrappers
  • 1 ¾ pounds ground pork
  • 1 tablespoon minced fresh ginger root
  • 4 cloves garlic, minced
  • 2 tablespoons thinly sliced green onion
  • 4 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1 egg, beaten
  • 5 cups finely shredded Chinese cabbage

Instructions:

Step One: Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined

Step Two: Fill a small bowl with water. Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper. Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this

Step Three: Fold the wrapper and press the edges together to seal the dumpling into a half-moon shape. Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on its own

Step Four: Heat 2 tablespoons oil in a large saute pan over medium heat. Working in batches of about 6-8 (depending on the size of your pan) add dumplings, flat side down, and cook for about 1-2 minutes or until the bottom is a dark golden brown. You can also use an Asian steamer basket, just remember not to overlap the potstickers because they will stick together

Step Five: Carefully pour a 1/4 cup of water into the pan and cover immediately. The mixture of oil and water will cause the pan to spit and spatter oil everywhere, so be sure to have the lid handy before pouring the water. Cook the dumplings, covered for 3-4 minutes or until all the water has been absorbed

Step Six: Remove the lid and cook for another 30 seconds until the bottoms are crisp again. Repeat with remaining dumplings. Add more oil as necessary so that the bottom of your pan is always coated in a thin layer of oil

Step Seven: Serve with soy sauce and garnish with sliced green onion and sesame seeds

Notes: Do not overlap the potstickers when cooking them in the pan/steamer. They will stick together and ultimately rip apart.

Story: Dumplings, gyoza, bao, potstickers. These tasty, pillowy, savory pockets of joy are my absolute favorite. Eat a couple and call it an appetizer. Eat twenty and call it dinner. Save the leftovers in the freezer for a special treat – your future self will thank you!

Aug 09, 2024

Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread

Ingredients:

  • 1 cup gluten-free 1:1 baking flour
  • 1/4 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1/3 cup vegetable oil or oil of choice
  • 1/4 cup almond milk room temperature
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla
  • 1 cup finely grated zucchini squeezed of excess water (from about 1 large zucchini)
  • 1/2 cup chopped walnuts or chocolate chips

Instructions:

Step One: Preheat the oven to 350F. Grease 3 mini loaf pans (or one 9×5 loaf pan) with cooking spray or coconut oil

Step Two: In a medium bowl, combine the dry ingredients. Whisk to evenly distribute

Step Three: Add the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine

Step Four: Pour the batter into the prepared loaf pans. Bake for 30-35 minutes, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature

Story:

Aug 09, 2024

Instant Pot Pork Carnitas

Instant Pot Pork Carnitas

Ingredients:

  • 3 lb. skinless, boneless pork shoulder (Boston Butt), cut into 2″ pieces
  • 2 jalapeños, cut in half lengthwise, stems removed
  • 4 large garlic cloves
  • 1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  • 1 tsp. dried oregano
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • Corn tortillas, pico de gallo, lime wedges, guacamole, pickled onions, chopped cilantro, shredded cabbage, and/or crema (for serving; optional)

Instructions:

Step One: Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes

Step Two: Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine

Step Three: Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist

Story:

Jul 08, 2024

Cajun Chicken with Peach Salsa

Cajun Chicken with Peach Salsa

Ingredients:

  • 1½ lb. skinless, boneless chicken thighs (about 6)
  • 2 Tbsp. Cajun seasoning
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 ripe peaches, peeled, cut into ½” pieces
  • Zest and juice of 1 lime
  • 1 cup cilantro leaves with tender stems

Instructions:

Step One: Toss 1½ lb. skinless, boneless chicken thighs (about 6) with 2 Tbsp. Cajun seasoning, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. extra-virgin olive oil in a medium bowl to coat

Step Two: Toss 2 ripe peaches, peeled, cut into ½” pieces, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a mesh sieve set inside another medium bowl to combine; set aside

Step Three: Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook chicken in a single layer, turning halfway through, until charred in spots and cooked through, 12–16 minutes. Transfer to a platter

Step Four: Discard (or drink; it’s delicious!) any juice in bowl. Transfer peaches to bowl and add zest and juice of 1 lime and 1 cup cilantro leaves with tender stems and toss gently to combine. Taste peach salsa and season with more salt if needed. Spoon over chicken thighs

Story:

Jul 08, 2024

Brussel Sprouts and Sausage Stir Fry

Brussel Sprouts and Sausage Stir Fry

Ingredients:

  • 1 Tbsp. (or more) vegetable oil
  • 1 lb. hot Italian sausage, casings removed
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 small jalapeño, thinly sliced
  • 1 lb. brussels sprouts, halved
  • Kosher salt
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sherry vinegar or red wine vinegar
  • 2½ tsp. five-spice powder

Instructions:

Step One: Heat a dry large nonstick skillet or wok over high. Add 1 Tbsp. vegetable oil, then 1 lb. hot Italian sausage, casings removed. Using a wooden spoon, break up sausage into bite-size pieces and cook, stirring every couple of minutes, until sausage is mostly cooked through with some golden brown edges, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate. Pour fat in skillet into a small heatproof bowl or measuring glass

Step Two: Add 1 Tbsp. fat back to pan and cook 1 medium onion, thinly sliced, tossing every 30 seconds or so, until softened but not floppy, about 3 minutes. Stir in 4 garlic cloves, thinly sliced, and 1 small jalapeño, thinly sliced, and cook, stirring often, until softened, about 2 minute. Transfer to plate with sausage

Step Three: Heat another 3 Tbsp. fat (or vegetable oil if you’ve run out of fat) in same pan. Add 1 lb. brussels sprouts, halved, season with kosher salt, and toss to combine. Arrange brussels sprouts so each piece has as much contact with pan as possible. Let cook, undisturbed, until golden brown around edges underneath, about 3 minutes. Toss and pour in 2 Tbsp. soy sauce and ½ cup water. Reduce heat to medium, cover pan, and cook until brussels sprouts are just tender, about 5 minutes. Remove pan from heat and return sausage and onion mixture back to pan if you have room. Add 1 Tbsp. sherry vinegar or red wine vinegar and 2½ tsp. five-spice powder and toss to combine. (If you don’t have enough room in the pan, toss everything together in a large bowl.)

Story: Story: Drew and my work schedules are so crazy right now. He is working 60 hours weekends, and I had to find a recipe that comes together in under 30 mintes, tastes delicious, and is good for Drew’s lunches.

Jul 08, 2024