母亲

Serves 3-4

1 cup soy sauce
3/4 cup granulated sugar
1 1/2 tsp. brown sugar
6 cloves garlic, crushed in a press
2 Tbsp. grated fresh ginger
1/4 tsp. freshly ground black pepper
1 3-inch cinnamon stick
1 Tbsp. pineapple juice
8 skinless, boneless chicken thighs
2 Tbsp. cornstarch

In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.

Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate overnight.

Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. If needed, strain any loose bits from the sauce. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.

Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 6-8 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.">

Serves 4

For the sauce:
3 Tbsp. unsweetened and smooth peanut butter
3 Tbsp. tamari
1 Tbsp. ghee
1 Tbsp. maple syrup
1 tsp. freshly grated ginger
2 cloves of garlic, minced
2 Tbsp. freshly squeezed lime juice
1/2 tsp. salt
3 tsp. bone broth

For the pad thai:
1 Tbsp. of ghee
1 small onion, chopped
2 medium-size sweet potatoes, peeled and spiralized
1/4 cup bone broth
1/2 cup green peas or edamame
3 Tbsp. chopped cilantro
Optional: Shredded chicken

As garnish:
2 stalks of green onions, both white and green parts chopped
2 Tbsp. lightly salted peanuts, coarsely chopped
Lime

Whisk together all the ingredients for the sauce and refrigerate.

Heat ghee in a large skillet on medium heat. Add in the onion and saute until translucent, about five minutes.

Add in the sweet potato noodles, bone broth, and saute, stirring frequently, for about seven minutes.

Pour the sauce over the noodles and give it a large stir, making sure that the noodles are coated. Cook three minutes until warmed through.

Remove from heat, stir in the green peas or edamame, chicken if using, and chopped cilantro.

Divide the pad thai in four bowls and garnish with green onions, a lime wedge, and peanuts.">

Serves 4-6

1 Tbsp. coconut oil (or sub a neutral oil, such as avocado)
1 cup diced yellow or white onion
1 tsp. minced fresh ginger
2 whole carrots, peeled and chopped
Pinch sea salt and black pepper, plus more to taste
4 cloves garlic, minced (~2 Tbsp.)
3 cups diced potatoes (I used 1/2 peeled sweet potato, 1/2 unpeeled baby yellow potato)
1 1/2 Tbsp. curry powder* 5-6 cups vegetable broth (DIY or store-bought. I like Imagine brand)
1 cup green lentils, thoroughly rinsed and drained
Optional: 1 Tbsp. coconut sugar, plus more to taste
4 cups chopped green or purple kale

For serving, optional:
Fresh chopped cilantro
Lemon juice
Bread or Flatbread

Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper, and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.

Add garlic and potatoes, and stir. Cook for 3-4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more.

Add 5 cups vegetable broth and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.

Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance. I added more of each.

If the soup has thickened too much, add remaining 1 cup (240 ml) vegetable broth, stir, and cook until warmed through.

In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green - about 2-3 minutes.

Serve immediately as is or with cilantro and fresh lemon juice (optional). Store leftovers in the refrigerator up to 5 days, or in the freezer up to 1 month.">

Serves 2

4 cups loosely packed basil leaves
1/2 cup high-quality extra virgin olive oil
3 Tbsp. raw pine nuts
2 garlic cloves, peeled
Sea salt
1/2 cup freshly grated parmigiano reggiano
1/4 cup freshly grated pecorino romano
3 Tbsp. unsalted butter, softened
1lb. pasta of your choice (regular and gluten-free types both work well with pesto)
Pasta water

Place the basil, olive oil, pine nuts, and garlic in a food processor. Blend for several minutes until the pesto reaches a creamy, smooth consistency.

Scrape down the sides, add a generous pinch of sea salt, and blend for another 30 seconds.

In the meantime, bring a pot of water to a boil. Generously salt the water and cook your pasta until al dente.

Pour the pesto into a mixing bowl that is large enough to accommodate the pasta as well. Gently fold in the parmigiano reggiano, pecorino romano, and softened butter. Taste and season with more salt if necessary.

Add the hot pasta directly into the mixing bowl. Stir to coat. Slowly add a little bit of pasta water until you get a creamy coating on the pasta.

Enjoy!">

Serves 2

1 head of organic romaine
1/4 cup Primal Kitchen Green Goddess Dressing
1 head of organic broccoli
3 cups organic butternut squash
2 organic carrots
1 head of organic cauliflower
A container of Better Bean Co. black beans
2 pasture-raised, organic chicken breasts
Avocado oil, ghee, and spices to your liking

Chop romaine lettuce and dress with Primal Kitchen Goddess Greens Dressing.

Roast broccoli at 375°F with avocado oil, lemon, pink salt and black pepper for 40 minutes.

Roast the butternut squash and carrots coins at 375°F for 45 minutes with grass-fed ghee, curry powder, garlic powder, black pepper, pink salt, and oregano.

For the chicken breasts, bake with avocado oil, two minced garlic cloves, lemon, pink salt, garlic powder, and black pepper at 350°F for 50 minutes, flipping halfway through.

Lightly steam the cauliflower for about 10 minutes, and quickly transfer to a baking sheet to roast at 375°F for 20 minutes with grass-fed ghee and fresh rosemary.

Assemble and enjoy! ">

Serves 4

4 russet potatoes
Kosher salt
1/2 cup milk
1/2 cup sour cream
1/2 head red cabbage
1/2 English (hothouse) cucumber, peeled
3 plum tomatoes
2 Tbsp. white wine vinegar
1 1/2 tsp. Dijon mustard
1 tsp. ground caraway seeds
1 1/4 cups sunflower seed oil or other vegetable oil
1 cup flour
1 cup panko bread crumbs
2 eggs
1 lb. skinless boneless chicken breasts (2 breasts)
Lemon wedges, for serving

Peel the potatoes and cut into equal-size large pieces. Place in a stockpot with at least two inches of water covering the potatoes and add 1 tablespoon salt. Bring the water to a simmer and cook for 15 minutes, until the potatoes are easily pierced with a knife. Once soft, drain.

Pass the potatoes through a ricer or food mill into a bowl. On the stovetop or in a microwave, heat the milk. Add the milk to the potatoes and stir. Add the sour cream, and stir to combine. Taste the mashed potatoes for salt and season accordingly.

Cut the cabbage into quarters and cut out the core. Thinly slice the cabbage across and place in a large bowl. Cut the cucumber into quarters and then across into 1/4-inch-thick slices; add to the cabbage. Cut the tomatoes into quarters, take out the center pulp and seeds, and cut into medium dice; add to the cabbage. Salt the cabbage to taste.

In a small bowl, stir together the white wine vinegar, Dijon mustard, and caraway seeds. Using a whisk, slowly add 1/4 cup of the oil to the vinegar mixture, whisking continuously. Pour the vinaigrette into the cabbage and mix well. Taste for salt; season as needed.

Using three large bowls, put the flour in one, the panko in another, and the eggs in the last. Whisk the eggs well until their color is uniform.

Carefully butterfly the chicken breasts in half lengthwise, cutting through entirely so you are left with four thinner breasts. On a stable surface lay down a piece of plastic wrap about the size of a sheet of paper. Place one piece of chicken in the center and cover with a similarly sized piece of plastic wrap. Using a mallet, pound the chicken to 1⁄4‐inch thickness, set aside, and continue with the remaining pieces.

Starting with one piece of chicken at a time, dredge in the flour, coating the chicken completely. Shake off any excess flour and dip the chicken into the beaten egg. Once the chicken is completely coated with egg, allow any excess to drip off and then coat with the panko, pressing lightly to adhere. Set the breaded piece of chicken to the side and continue with the remaining three pieces.

In a cast-iron pan, heat the remaining 1 cup oil over medium heat. Working with one piece of chicken at a time, cook each side until golden brown, 2 to 3 minutes per side. If the chicken is taking on too much color, lower the heat. Once finished cooking, place on a paper towel to drain and lightly salt each side.

For each serving, place a large scoop of mashed potatoes on a plate followed by a large scoop of the red cabbage slaw. Finish with a piece of schnitzel and a wedge of lemon. ">

Serves 4

Whole chicken
Half an onion
1 1/2 lemon
Olive oil
Lemon pepper
Salt
Cracked pepper
Veggies; I use sweet potato and carrots, but you can use whatever you want.

For the chicken: wash and pat dry with paper towels. Then, throughly coat the entire chicken with olive oil. Juice half a lemon on the chicken.

Mix enough salt, pepper, and lemon pepper together to coat the entire chicken and to sprinkle a generous amount in the cavity.

Place a half onion and whole lemon cut in half inside the cavity.

For roasted veggies: take whatever vegetables you're using and toss in extra virgin olive oil, a little garlic powder, salt, and pepper. Place them around the chicken, and pop everything into the oven.

Roast everything at 425°F for 1.5 hours, basting chicken and stirring the veggies every 30 minutes. ">

Serves 5

1 lb. ground turkey
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
1/4 cup diced onion
1/2 Tbsp. garlic powder
1 1/2 Tbsp. chopped fresh parsley
1/2 Tbsp. dried oregano
1 whisked egg
3 Tbsp. olive oil

Start by preheating the oven to 375°F. Then, prep a large baking sheet with either a silicon baking mat or parchment paper.

In a large bowl, mix together all the ingredients. Tip: Use your hands to mix and once the ingredients are incorporated, stop mixing. If you over mix your ingredients the meatball texture will become dense.

Use an ice cream scoop or the measure of 2 tablespoons to portion out the meatballs. Use your hands again to roll them into a ball shape.

Place the meatballs about 1-inch apart from each other on the baking sheet. Bake the meatballs until golden brown and cooked through. Tip: Cut one meatball open to ensure they are fully cooked and let the rest "rest" for about 10 minutes before enjoying.

To store extra, keep meatballs in an air tight container in the freezer for up to two weeks. ">

Serves 4

For the dressing:
1/2 shallot, minced
1 1/2 Tbsp. Dijon mustard
2 Tbsp. white wine vinegar
1/2 cup (120 ml) olive oil
1/2 tsp. sea salt
Freshly ground black pepper

For the potatoes:
1 lb. (455 g) baby potatoes
1/2 cup (120 ml) olive oil
1 tsp. mustard seeds

For the fish:
1/4 cup (60 ml) white wine
3 sprigs fresh thyme
1 (1-lb. / 455-g) halibut fillet

For the beans:
4 oz. (155 g) haricot verts, trimmed
1 Tbsp. salted butter

For the salad:
1 head market lettuce
1/2 cup (75 g) Braised Black Olives (recipe below, using Niçoise olives)
4 eggs, soft-boiled, halved
Sea salt and freshly ground black pepper

For the dressing: In a large bowl, whisk together the shallot, mustard, and vinegar. While whisking, slowly drizzle in the olive oil and whisk until emulisified. Season with the salt and pepper. Leave half the dressing in the bowl and transfer the remainder to a separate small bowl.

For the potatoes: Fill a medium saucepan halfway with water. Cover and bring to a boil over medium-high heat. Add the potatoes, reduce the heat to medium-low, and cook for about 10 minutes, until the potatoes are fork-tender. Let cool, then add to the large bowl and smash with the back of a spoon. Toss with half of the dressing and mustard seeds.

For the fish: Fill a wide shallow saucepan one-quarter of the way with water. Add the wine and thyme and bring to a simmer over medium-high heat. Add the halibut and simmer until cooked through, about 3 minutes. Remove the halibut and transfer to a large platter.

For the beans: Fill a large pot one-quarter of the way with water and bring to a boil over medium-high heat. Add the haricot verts to the boiling water, blanch for 2 minutes, then drain. In a large saucepan, melt the butter over medium heat. Add the haricot verts and toss to coat with the warm butter.

Add the lettuce leaves to the large platter. Arrange the potatoes, haricot vents, and olives over the lettuce. Pour the reserved dressing evening over the top. Add the eggs and season with salt and pepper.

Braised Black Olives
Serves 2 to 4

3 Tbsp. olive oil
1 cup (155 g) Niçoise olives
Pinch of red pepper flakes
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 lemon
1/4 cup (60 ml) dry white wine

Heat the olive oil in a medium saucepan over medium-high heat. Add the olives, pepper flakes, thyme, and rosemary. Peel ribbons of zest from the lemon, avoiding the bitter white pith, and add them to the pan. Squeeze the juice from half the lemon and strain it into the saucepan. Cook for 1 minute, until fragrant, then add the wine. Reduce the heat to low, cover, and cook for about 20 minutes, until the olives are soft. Serve immediately. ">