Carrot Pistachio Souffle

Carrot Pistachio Souffle

Carrot Pistachio Souffle Growing up my grandparents would take us to Picadilly Cafeteria probably once a week. The rolly chairs and long line of food is not something I particularly wish to go back to, but if you’ve ever been, you might remember the carrot 

Miso Ramen Bowls

Miso Ramen Bowls

Servings: 3-4 Miso Broth Ingredients:-8 cups water-6 tbsp red miso paste-2 sheets nori (dried seaweed)-2 scallions, sliced thin-2 carrots-2-3 pieces of bok choy Chicken (or Tofu!) Marinade Ingredients:-1 pound chicken breast or 1 block of extra firm tofu, drained and pressed-2 tbsp rice vinegar-2 tbsp 

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Servings: 6-8 Mac-n-Cheese Ingredients:-16oz noodles of choice (I used gluten free brown rice rotini)-4 tbsp quality butter-1 tbsp garlic infused olive oil (or 1 tbsp olive oil + 2 cloves minced garlic)-1/4 cup all purpose flour (or gluten free flour blend)-2 cups whole milk-1 cup 

Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Full disclaimer: this was my very first time ever making pasta from home. I also do not have a pasta maker, so I rolled it all out by hand! I read a few different guides and explanations and sort of came up with my own 

Vegan Cashew Fiesta Dip

Vegan Cashew Fiesta Dip

We make this dish for Placemat meals all the time and it’s always a hit with the guests! This is pretty similar to all the “vegan queso” recipes you see out there – but I don’t like calling it queso. It doesn’t look, smell, or 

Sundried Tomato and Bacon Cheesy Chicken Pasta

Sundried Tomato and Bacon Cheesy Chicken Pasta

Servings: 4-6 This dish is dairy heavy which is not common for my recipes. I’ve been testing my tolerance with dairy beyond cheese. I find that high quality and high fat dairy is okay for me. Higher fat content = less lactose, making it easier 

Weeknight Chili (Instant-Pot or Stove-Top)

Weeknight Chili (Instant-Pot or Stove-Top)

Servings: 3-4 We eat this chili many times a month, no matter the season! It’s great because you can be very versatile with the vegetables. It is minimal clean-up, done in about 40 minutes total in the Instant Pot, and tastes as good as chili 

Stuffed Poblano Peppers

Stuffed Poblano Peppers

Ingredients:-3 poblano peppers (also called anaheim peppers)-1 zucchini-1 red bell pepper*-roughly 1 pound chicken breast**-1 15oz can black beans, drained and rinsed-1 cup fresh spinach, chopped-Seasonings: heavy dashes of chili powder, cumin, salt-Toppings: cheese, avocado, hot sauce *If you are not low-fodmap, I’d suggest adding 

Ricotta Scalloped Potatoes

Ricotta Scalloped Potatoes

Cheesy delicious ricotta scalloped potatoes cooked in a cast iron until soft and crispy all at the same time. Ingredients:-3-4 large gold potatoes-1/2 cup ricotta-1/2 cup milk of choice-1 tbsp grass-fed butter-1 tsp dried thyme-1 tsp sea salt-1 cup shredded mozzarella Instructions:1. Preheat oven to 

Stove top Mac-n-Cheese (GF Option)

Stove top Mac-n-Cheese (GF Option)

Who doesn’t love mac-n-cheese? Creamy, cheesy, quick and easy stove top mac-n-cheese with an easy gluten free swap option. This is a great side dish but sometimes even better as dinner. Ingredients:-12oz bag noodles of choice – gluten free or wheat works-3 tbsp grass-fed butter-3