Crowd Pleaser · Quick Dinner Recipes

Quick and Easy Stuffed Shells

What You Need: Pasta Sauce of your choice Meat of your choice – I used cubed steak about ½ lb Spinach Ricotta Cheese Parmesan Cheese 2 Eggs Italian Seasonings Red Pepper Flakes Large Shells – can substitute zucchini strips What You Do: Preheat oven to 350. I usually have quite a large stock of homemade… Continue reading Quick and Easy Stuffed Shells

Gluten Free · Lunch · Slow-Cooker Meal · Whole30 Compliant

Slow Cooker Leek and Potato Soup

What You Need: Leeks – I used two very large leeks from a Hungry Harvest Box Chicken Broth – 48oz Russet Potatoes - I used 6 or 7 potatoes Garlic - half a bulb Thyme Bay Leaves (2) Bacon (Optional) What You Do: Peel and cut potatoes into chunks. I left two potatoes unpeeled – I… Continue reading Slow Cooker Leek and Potato Soup

Foraging Fridays · Gluten Free · Slow-Cooker Meal · Whole30 Compliant

Foraging Fridays Post 2: Waste Not, Want Not – Pickled Cucumbers and Beets

Pickling is a great way to save vegetables that you know you just can't get to before they go bad.  Two of the easiest items to pickle are beets and cucumbers. What You Need: Cucumbers or Beets Pickling Spices White Distilled Vinegar Sugar (Optional) Garlic and fresh dill - if pickling cucumbers What To Do:… Continue reading Foraging Fridays Post 2: Waste Not, Want Not – Pickled Cucumbers and Beets

Breakfast · Gluten Free · Uncategorized · Whole30 Compliant

Breakfast Sweet Potatoes

What You Need: Sweet Potatoes Leeks (could use onions) Garlic Salt and Pepper Bacon or Sausage Eggs What To Do: Preheat oven to 425, stab the sweet potatoes with a fork, bake for 25-30 minutes. Cut up onion/leeks, and mince garlic - set aside.  Cook the bacon and set aside to cool. Once cool enough,… Continue reading Breakfast Sweet Potatoes

Gluten Free · Lunch · Whole30 Compliant

Let’s Talk Basic: Egg Salad

What You Need: Boiled Eggs (5-6) Onion 3 Small Avocados Salt, Pepper, Garlic powder, other seasonings Mustard (optional) Mayonnaise (1-2 teaspoons) Lettuce for a lettuce wrap or your favorite bread What To Do: In a bowl, chop eggs and onions to your liking and set aside.  In another bowl, combine avocado, mayonnaise, a squirt of… Continue reading Let’s Talk Basic: Egg Salad

Foraging Fridays · Gluten Free · Whole30 Compliant

Foraging Fridays Post 1: Homemade Tomato Sauce

At the end of each week, I am notorious for having plenty of vegetables leftover.  There's nothing I dislike more than wasting food but what are we supposed to do with those tomatoes that are too ripe for a salad, or those mushrooms that are looking a little past their prime? Easy - we make… Continue reading Foraging Fridays Post 1: Homemade Tomato Sauce

Gluten Free · Quick Dinner Recipes · Slow-Cooker Meal · Whole30 Compliant

Thai-Chicken Soup

What You Need: 48oz Chicken Broth [for Whole30 just ensure it is compliant] 4 Boneless Skinless Chicken Breasts Sliced Carrots Peppers (I used Anaheim) Large White Onion Minced Garlic (2-3 cloves) Can of Coconut Milk Bay Leaf Pepper Salt Seasoning of choice (I used smoked paprika and cayenne) What You Do: Add everything but the… Continue reading Thai-Chicken Soup

Breakfast · Gluten Free · Uncategorized · Whole30 Compliant

Pre-prepared Morning Açaí Bowl

Two years ago, I was given the opportunity to travel to Hawaii on business.  There, in Hawaii, I was introduced to this wonderful breakfast bowl; the Açaí Bowl.  Recently, when travelling back home to Buffalo, I recalled this delicious breakfast and sought out to find one.  I did, and at a cost of $12  - delicious… Continue reading Pre-prepared Morning Açaí Bowl