We were visiting a local brewery months ago and saw a group of people assembling these sandwiches. I awkwardly went over to their table to ask what they were eating because I could not stop staring... and drooling! We wanted to make these for a football game day so badly, but it was not until this week when I found the exact cut I wanted at Costco. Hubs had been traveling all week, it was raining outside and I was pumped to welcome him home to this comfort meal. I served the

Ingredients: ½ medium red onion (coarsely chopped) 3 cloves garlic (coarsely chopped) 2 tablespoons adobo sauce (from a small can of chipotle peppers in adobo sauce) 2 tablespoons olive oil 2 tablespoons ancho chile powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 tablespoon salt ½ teaspoon black pepper Water 3 to 4 pounds boneless skinless chicken thighs Directions: 1. Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano,

This recipe was fun to create. Our son was sick all last week and now our six year old daughter is sick, so we had the kids in bed and this was a date night meal at home, but we will definitely make this one again and include the kids since I know they will both love it. I love recipes that are healthy, but give you almost a gluttonous feeling. Hubby and I both loved the breading of the chicken so much that we want to use the same mixture again for Chicken Parmesan. Also, ple

Our most recent shipment from Wild Alaskan Company was the Wild White Fish box which contained Halibut and Cod. I absolutely love both, but my mind went wild with creative excitement when I saw the Cod. Cod is so versatile and wild caught cod is like butter! Every week I meal plan for our family and I base it on what we already have in our freezer, pantry and fridge. We happened to have langostinos in addition to the Cod, so I was definitely dreaming up a seafood chowder! Nor

Ingredients: 4 cups sweet potato (peeled & small dice) 1/8 cup coconut oil 1 tsp ground cinnamon 1 tsp kosher salt 1 tsp black pepper 1 cup cooked rice/quinoa/grain of choice ¼ cup peanuts (chopped) 2 cups broccoli florets 2 cups cauliflower florets Peanut Sauce: 1 ½ cups coconut milk 1 cup creamy peanut butter ¼ cup Thai red curry paste 2 tbsp apple cider vinegar 2 tbsp soy sauce ¼ cup brown sugar 1 tbsp fresh lime juice Directions: 1. Preheat oven to 425°F. Tos

8 large servings Ingredients: Large yellow onion, sliced 2 cloves of garlic 1 inch of ginger, peeled 10 sprigs of fresh cilantro (plus more for serving) 2 tablespoons of olive oil, divided 1/2 teaspoon of cumin 1/2 teaspoon of turmeric 1/4 teaspoon of ground cinnamon 1 teaspoon of paprika 1 teaspoon of salt 1 1/2 teaspoons of garam masala 16 oz can plum tomatoes, not drained 1 15 ounce can of tomato sauce 1 small container of plain, nonfat Greek yogurt (1/2 Cup) 1 15 oz can o

Iron Skillet Lamb Chops Ingredients: Lamb chops (2 per person) 1 tablespoon Duck fat Kosher Salt Pepper 1 tablespoon salted butter (I like Kerrygold) Directions: 1. Sprinkle kosher salt and freshly ground pepper on each side of the lamb chops. 2. Heat a cast iron skillet over medium high heat. Add the duck fat and swirl around the skillet, so that every part is greased. 3. Add the lamb chops to the skillet and sear for 4-6 minutes each side depending on thickness. 4. During t

serves 4 Ingredients: ¼ cup DeLallo extra virgin olive oil, plus 1 tablespoons 4 stems fresh Italian flat leaf parsley 4 stems fresh oregano 2 stems fresh rosemary 2 stems fresh basil, plus 2 more stems for garnish ½ yellow onion, diced 3 cloves garlic, pressed or minced 1 28 ounce can DeLallo San Marzano tomatoes Kosher salt and freshly ground black pepper Pinch of red pepper flakes 2 packages Trader Joe’s Cauliflower Gnocchi  8 ounces cherry size mozzarella balls, cut in ha

Prep Time 15 mins Total Time Servings: 2 Ingredients: Dressing 2 1/2 tbsp peanut butter 2 tsp toasted sesame oil 1 tbsp canola oil (or vegetable, grapeseed or peanut oil) 2 tsp soy sauce 2 tsp+ Sriracha 1 tbsp honey 1 tbsp + 2 tsp rice wine vinegar 1 - 1 1/2 tbsp water 1 garlic clove , minced 1/2 tsp ginger , freshly grated Salad 1 1/2 cups Chinese cabbage / Napa cabbage , shredded 1 cup red cabbage , shredded 1 1/2 cups carrots , julienned (I used Just pre

Serves 4 Ingredients: 2 tablespoons coconut oil 1 onion, diced 1 teaspoon dried chilli flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 3 cloves garlic crushed 1 inch fresh ginger, grated 3 teaspoons ground turmeric 1 head of cauliflower, cut into small florets 1 cup dried green lentils 15 ounce can chopped tomatoes 15 ounce can full fat coconut milk 4 cups fresh baby spinach 4 eggs Optional for serving: Naan, basmati rice, chopped cilantro Directions: 1. Heat the c

Serves 4 Ingredients: Sweet potato, peeled and diced 2 tablespoons avocado oil Salt and pepper, to taste 1 tablespoon taco seasoning Juice of one lime Red onion, sliced 1 each red, orange and yellow bell pepper, seeds removed and sliced in strips 2 portobello mushroom caps, sliced in strips 1 cup cherry tomatoes 1 cup rice, cooked according to package Optional toppings: diced green onions, avocado, salsa, shredded cheese, cream cheese, chopped cilantro Directions: 1. Preheat

Makes 4 servings Ingredients: 1 cup cooked grain of choice (black rice, quinoa, ancient grains or couscous) Baby Kale (1 cup for each bowl) Red bell pepper quartered Olive oil Kosher salt 2 sweet potatoes, peeled and diced 1 tablespoon melted coconut oil 1 Tbsp chili powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper Crumbled feta 1/2 cup raw unsalted almonds Shredded red cabbage Matchstick cut carrots Chives, finely chopped Avocado, 1/4 for each bowl SASS Sesame Garli

Ingredients: 1 medium onion, diced 2 sticks celery, chopped 2 large carrot, chopped 2 tablespoons ginger, finely chopped* 3 cloves garlic, minced 2 (32 fluid ounce) vegetable or chicken broth - I used Central Market Organic 1 (27 fluid ounce) can pumpkin purée 1/4 teaspoon dried thyme 1/2 teaspoon ground cumin Salt and pepper to taste 1 Head Cauliflower, roughly chopped Instructions: 1. Sauté the onion, celery, and carrot in a large pot on medium heat for 5-7 minut

Serves 4 Ingredients: 1 cup black or wild rice 2 cups chicken broth 4 cups cubed Butternut Squash (I used two bags of pre cut from HEB) 2 tbsp olive oil 2 tsp Harissa paste 1 clove garlic, pressed salt and pepper to taste Directions: 1. Combine rice and chicken (you can substitute with water or vegetable broth) in the bowl of a rice cooker. Turn on rice cooker using the whole grain setting. 2. Preheat oven to 400 degrees. 3. In a small bowl, mix butternut squash with Harissa

We just flew back from California on Tuesday and today we are leaving for a family cabin weekend with friends. What was I thinking when I scheduled both so close? Truth be told, I don't regret it we were away from our little girl for a whole week, this will be the perfect way to reconnect as a family. Thankfully, the other family we are going with agreed to prepping dinner for one night and we we tackle the other. The first thing that came to my mind for a cold (Texas cold...

Have you ever tried dry frying your tofu? It takes a little time, but is delicious and grease free! Bowl ingredients: 1 cup black rice, rinsed (I use a strainer like this) 1 3/4 cup vegetable broth Salt to taste 1 container firm tofu (preferably non GMO), sliced in cubes Chopped carrots, broccoli and cauliflower Instructions: 1. Combine black rice, broth and salt in the bowl of a rice cooker and cook on the whole grain setting. 2. Place tofu cubes on a paper towel or tea towe

I may have overdone it on trying to achieve a crispy crust, but I am officially a true believer in broiling Trader Joe's cauliflower crust after the initial baking times. The crust was insaley delicious and satisfied my pizza craving. Ingredients: Trader Joe's Cauliflower crust Romaine lettuce, washed and chopped 1/4 cup Marcona almonds, chopped Optional topping: freshly grated Parmesan cheese Greek Yogurt & Lime Caesar Salad Dressing: 1/2 cup plain Greek non-fat yogurt 1/2 c

I don't know what it is lately, but I have been absolutely craving pie. Pie of all sorts! There is something about a flaky crust that captures feelings of fall, childhood and comfort. My two secrets for making vegetable or chicken pot pie less guilty: 1. only use crust for the top 2. Coconut Oil Pie Crust (the crust is super flaky, so have no fear!) Coconut Oil Pie Crust 1 1/2 cups whole wheat flour 1 tbsp sugar 1/2 tsp salt 1/2 cup coconut oil, room temperature 4 tablespoons

Ingredients: 1 package organic chicken tenderloins Poultry Seasoning 1 package cubed butternut squash (HEB and Trader Joe's has pre-cut which saves time) 1 tablespoon Olive Oil Salt and Pepper 1/4 cup quinoa 1 package shredded brussels sprouts (HEB and Trader Joe's has pre-cut which saves time) 1 (15 ounce) can chickpeas, drained and rinsed 1/3 cup salted and shelled pistachios 1/3 cup dried cranberries (unsweetened) Autumn Dijon Dressing (see below) Autumn Dijon Dressing *ad

makes 4 servings Ingredients: 1 Lb white fish (we used responsibly raised Tilapia) Cedar plank 1/4 teaspoon each kosher salt, freshly ground pepper and chili powder Red Cabbage, finely chopped Rice (your choice) prepared according to package instructions Jicama, diced 2 Roma Tomatoes, diced 2 Avocados 1/4 Red Onion, diced finely 1 jalapeno, seeded and diced finely Juice of 1 lime 1/4 cup Cilantro, washed and chopped 1 teaspoon kosher salt Optional toppings: salsa, cilantro fo