Skillet Chicken and Mushrooms

Yield: 6 servings

3 boneless skinless chicken breasts (cut in half horizontally to make cutlets)

1/2 cup all-purpose flour

1/2 tsp garlic powder

salt and pepper

1 tsp olive oil

1/4 cup butter, divided

12 oz mushrooms, thickly sliced

2 shallots, thinly sliced

2 cloves garlic, minced

1/2 cup dry white wine

1 1/2 cup chicken broth

1/2 cup whipping cream

1 tbsp Dijon mustard

2 sprigs thyme

2 tsp cornstarch (dissolved in water or broth)

1. Pat the chicken breast dry with paper towel.

2. In a shallow bowl, combine the flour, garlic powder, salt, and pepper. Dredge chicken in flour mixture, coating both sides.

3. Add olive oil and half the butter to a large skillet over medium heat. Add chicken to the skillet and cook until well-browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove cooked chicken to a plate and cover to keep warm.

4. Add remaining butter to the pan. Once melted, add mushrooms and cook until mushrooms are well-browned.

5. Add shallots and cook until softened.

6. Add garlic and cook for 30 seconds.

7. Add wine to deglaze the pan.

8. Add chicken stock, cream, mustard, and thyme. Bring to a boil and cook for 5 minutes.

9. Stir in the dissolved cornstarch and bring back to a light simmer.

10. Return the chicken to the pan. Simmer for 5 minutes until sauce is thickened and the chicken is warmed through.

https://www.savingdessert.com/skillet-chicken-and-mushroom-wine-sauce/#wprm-recipe-container-20336

Buttermilk Scones

Yield: 12

3 cups all-purpose flour, plus more for hands and work surface

1/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 cup unsalted butter, very cold or frozen

1 cup buttermilk

1. Preheat oven to 425F. Line a baking sheet with parchment paper.

2. In a large bowl, mix dry ingredients together.

3. Add butter and cut with pastry blender or two knives until like coarse cornmeal.

4. Add buttermilk and toss with a fork.

5. Gather together and knead very briefly.

6. Cut into circles and place on prepared baking sheet.

7. Brush with melted butter and sprinkle with sugar.

8. Bake for 12 minutes, or until lightly golden and cooked through.

Evelyn Eldridge

Breakfast Cookies (Beyond Nourished)

Yield: 2 dozen

1 1/4 cup old-fashioned oats

1/4 cup almond flour

1/3 cup pecans, chopped

1/4 cup sliced almonds

1/2 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup sesame seeds

3 tbsp chia seeds

1/4 cup shredded coconut

1/4 cup dried fruit

1/4 cup chocolate chips

1 tsp cinnamon

1/4 tsp salt

1/2 cup maple syrup

1/3 cup nut butter

1/2 tsp vanilla

1 egg (or flax egg)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all dry ingredients together.

3. In another bowl, combine all wet ingredients together.

4. Combine the wet and dry ingredients. Mix well.

5. Let sit for 15 to 30 minutes.

6. Scoop 1/4 cup portions onto prepared baking sheet and flatten slightly.

7. Bake for 10 to 12 minutes, or until golden brown on the bottom.


Cook with Beyond Nourished (Instagram)

Creamy Potato Salad

Yield: 6-8 servings

3 pounds Yukon gold or red potatoes, cut into 3/4-inch cubes

2 tbsp apple cider vinegar

1 1/4 cup mayonnaise

1/3 cup relish

1 tsp celery salt

1 tsp Dijon mustard

4 hard-boiled eggs, diced

2 stalks celery, diced

1/2 small red onion, thinly sliced

salt and pepper, to taste

smoked paprika, to garnish

1. In a large pot, place the diced potatoes and cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife, about 5 to 6 minutes.

2. Drain the potatoes in a colander, then return the potatoes to the pot. Drizzle evenly with the vinegar and let potatoes rest for 20-30 minutes, or until cool enough to handle.

3. Meanwhile, in a medium bowl, whisk together mayonnaise, celery salt, dijon mustard, and relish.

4. Once the potatoes are cool, add the mayo mixture, diced eggs, celery, and onion. Toss gently until evenly combined.

5. Taste and season with salt and pepper and garnish with smoked paprika.

6. Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill. Serve chilled, or refrigerate in a sealed container for up to 3 days.

https://www.gimmesomeoven.com/best-potato-salad/

Sourdough Bread

Yield: 1 large loaf

120g starter

250g water

400g bread flour

11g salt

1. Feed starter within 6-8 hours of mixing dough (around 9am).

2. At around 3/4pm, mix dough.

3. Over the next four hours, bulk ferment. Fold once each hour.

4. After the last fold, rest dough for 30 minutes.

5. Pre-shape dough and place in an oiled bowl. Let ferment in the fridge overnight (10-12 hours).

6. Final proof dough. Let dough come to room temperature.

7. Preheat oven to 450F.

8. Turn dough out onto a piece of parchment paper. Score loaf and place it into Dutch oven (or onto a baking stone).

9. Mist the dough with water and place a lid over it.

10. Bake for 14 minutes and then remove the lid.

11. Bake for 15-20 more minutes until nicely brown (internal temperature should be 205-210F).

12. Remove dough carefully and let cool on a cooling grate.

https://thebakingnetwork.com/test-loaf-from-make-your-own-sourdough-starter-with-me/

Peanut Butter Cookie Bar

Yield: 8x8 pan

2 eggs

1 cup coconut sugar (or half brown sugar)

3/4 cup peanut butter

1/4 cup coconut oil, melted

1 tsp vanilla

1 cup almond flour

1/2 cup rolled oats

1/2 tsp baking soda

1/4 tsp salt

1/3 cup chocolate chips

1. Preheat oven to 350F. Line a 8x8 baking pan with parchment paper.

2. In a large bowl, combine eggs, coconut sugar, and peanut butter. Mix well.

3. Add coconut oil and vanilla and mix together until smooth.

4. Add almond flour, oats, baking soda, and salt. Mix thoroughly until all ingredients are combined.

5. Add chocolate chips. Stir to combine.

6. Bake for 20 minutes.

https://www.ambitiouskitchen.com/peanut-butter-cookie-bars/

Peanut Butter Cookies

Yield: 2 dozen

1 1/4 cups all-purpose flour

1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, at room temperature

1 cup peanut butter

3/4 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 tbsp milk

1 tsp vanilla extract

1/2 cup chocolate chips

1 tbsp sugar, for sprinkling (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. In a large bowl, combine flour, baking powder, baking soda, and salt. Stir to combine.

3. In another large bowl, beat the butter and peanut butter together until fluffy.

4. Add the sugars together and beat until smooth.

5. Add egg, milk, and vanilla and mix to combine.

6. Add flour mixture and mix until combined, but do not overmix.

7. Stir in chocolate chips.

8. Place sprinkling sugar on a plate.

9. Form dough into balls and into sugar. Arrange on prepared baking sheets allowing space for the cookies to expand.

10. Use a fork to lightly indent with a criss-cross pattern.

11. Bake cookies for 10 to 12 minutes, until just turning golden.

12. Cool cookies on trays for 2 minutes, then transfer them to racks.

https://smittenkitchen.com/2007/12/peanut-butter-cookies/

Banana Oat Pancakes

Yield: 6-8 pancakes (18 mini pancakes)

2 ripe bananas, mashed

2 eggs

1/2 cup oat milk

1 tsp vanilla extract

1 1/2 cup oats

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

coconut oil for cooking

1. Add all of the ingredients to a blender. Blend on high until completely smooth, about 30 seconds to 1 minute.

2. Heat a large non-stick pan over medium-low heat. Add a teaspoon of coconut oil to cover the bottom of the pan.

3. Once pan is hot, add 1/3 cup of the batter to the pan and cook for 2-4 minutes until pancakes slightly puff up and there are a few bubbles along the edges.

4. Flip cakes and cook until golden brown on underside.

5. Top with maple syrup, fruit, or coconut whip.

https://www.ambitiouskitchen.com/banana-oatmeal-pancakes/

Red Curry Noodles with Chicken

Servings: 2-3

1 tbsp olive oil

1-2 cloves garlic, minced

2 tbsp red curry paste

3/4 lb boneless chicken, cut into pieces

salt and pepper

1 red bell pepper, sliced

1 can coconut milk

2 cups chicken broth

2 tsp turmeric (or curry powder)

optional: 1 tsp chili flakes

2 tbsp tamari (or soy sauce)

1 tsp maple syrup (or honey)

2 cups egg noodles

juice of 1 lime

1 shallot, coarsely chopped

1/4 cup cilantro, chopped

2-3 stalks green onion, thinly sliced

1. In a large skillet, heat olive oil over medium-high heat. Add garlic. Stir in red curry paste. Cook for 1 minute.

2. Add chicken and salt and pepper. Cook for a few minutes to brown all sides.

3. Add red pepper, coconut milk, chicken broth, turmeric, chili flakes (if using), tamari, and maple syrup. Stir well. Bring to a boil, then reduce heat to low and simmer for 10 minutes until chicken is cooked through.

4. Meanwhile, cook noodles according to package directions.

5. Before serving, stir in lime juice.

6. Divide noodles into serving bowls. Ladle hot curry over noodles, and garnish with shallots, cilantro, and green onion.

Easy Thai Cooking cookbook

Sausage, Beans, and Greens Soup

Servings: 4

1 tbsp olive oil

2 spicy or Italian sausages, casings removed, chopped

1 onion, chopped

2-3 carrots, chopped

1-2 bell peppers, chopped

4 cloves garlic, finely chopped

salt and pepper

1 tbsp thyme

1 tbsp rosemary

1/2 tsp red pepper flakes

4 cups chicken (or vegetable) stock

1 (14-oz) can diced tomatoes

1 large can cannellini beans, rinsed and drained

1 cup greens (eg spinach, kale, cabbage, chard)

optional: 1/4 cup grated Parmesan

1. In a large pot, heat oil over medium heat. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate.

2. Add onion, carrots, peppers, and garlic to pot. Season with salt and pepper. Cook, stirring frequently, until onions are tender, about 8 minutes.

3. Add thyme, rosemary, red pepper flakes, chicken stock, tomatoes, and cooked sausage. Bring to a boil, then reduce heat and simmer until flavours have melded, about 30 minutes.

4. Using a fork, coarsely mash half the beans. Add to pot along with remaining beans. Let simmer 10 minutes.

5. Divide spinach among bowls, then ladle soup over spinach. If using kale or cabbage, add to pot to let cook for a few minutes to soften.

6. Optional: Garnish soup with Parmesan cheese.

https://www.bonappetit.com/recipe/spicy-sausage-and-white-bean-soup

Banana Bread (Chickpea Flour)

Yield: 1 loaf

2-3 very ripe bananas, mashed

1/4 cup maple syrup (or honey)

2 eggs

1/3 cup coconut oil, melted

1 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup chickpea flour

optional: 1/2 cup shredded coconut

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/3 cup chocolate chips

optional: 1/3 cup walnuts, chopped

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, combine bananas, maple syrup, eggs, coconut oil, vanilla extract, and apple cider vinegar. Mix until well combined and creamy.

3. In a separate bowl, whisk together chickpea flour, shredded coconut (if using), baking soda, cinnamon and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold chocolate chips and walnuts (if using) into the batter.

6. Pour batter into the prepared pan and bake for 45 to 55 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/chickpea-flour-banana-bread-gluten-free/

Sriracha Honey Orange Chicken Wings

Servings: 2-3

Wings:

2 lb chicken wings

1 tsp smoked paprika

1 tsp red chili flakes

salt and pepper

Glaze:

3 tbsp sriracha

3 tbsp honey

3 tbsp orange juice

zest of 1 orange

2 tbsp butter

1 tbsp lemon juice

1. Preheat oven to 425F. Line a baking sheet with parchment paper.

2. In a large bowl, combine the wings with paprika, chili flakes, and salt and pepper. Toss to combine.

3. Place wings on prepared baking sheet. Bake for 40 minutes, flipping halfway through, until golden brown, crisp and cooked through.

4. While the wings are baking, make glaze. In a small pot, combine sriracha, honey, orange juice and zest. Whisk to combine. Bring mixture to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and whisk in the butter and lemon juice until smooth.

5. Add the cooked wings to a large bowl and drizzle the glaze on top. Toss until evenly coated. Serve immediately.

https://thefeedfeed.com/stylishplate/bbq-jerk-chicken-wings

Mediterranean Cod

Servings: 2

1 shallot, diced

1 cup cherry tomatoes, halved

1/2 cup pitted green olives, halved

2 tbsp capers

2 tbsp sherry vinegar (or red wine vinegar)

2 tbsp olive oil, divided

salt and pepper

2 cod fillets (115-170g)

2 tbsp oregano leaves

lemon wedges (for serving)

1. Preheat the broiler. Line a baking sheet with parchment paper.

2. In a medium bowl, combine shallot, cherry tomatoes, olives, capers, sherry vinegar, 1 tablespoon olive oil, and salt and pepper. Toss to combine. Place on prepared baking sheet.

3. Broil for 3 to 5 minutes until tomatoes are starting to soften.

4. In the meantime, drizzle second tablespoon of olive oil over cod fillets and season with salt and pepper.

5. Place fish on baking tray with tomatoes. Broil for 5 to 7 minutes, or until fish is opaque throughout and tomatoes have burst and are blistered in spots.

6. Top with oregano and serve with lemon wedges for squeezing over.

https://www.bonappetit.com/recipe/swordfish-steaks-cherry-tomatoes-capers

Basil Tahini Dressing

Yield: 1 cup

1/2 cup tahini

1/4 cup basil (loosely packed)

1/4 cup lemon juice

1/3 cup water

2 cloves garlic

1 tbsp olive oil

salt and pepper

1. Combine all ingredients in a blender and blend on high until smooth.

2. Add up to ¼ cup more water to get desired consistency.

https://www.platingsandpairings.com/roasted-broccoli-with-garlic-basil-tahini-sauce/

Shakshuka

Servings: 2-4

1 tbsp olive oil

1/2 onion, diced

1/2 red bell pepper, sliced

salt and pepper

3 cloves garlic, minced

1 (14-oz) can crushed tomatoes

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp oregano

1/2 tsp red pepper flakes

4 eggs

1/4 cup crumbled feta

1/4 cup cilantro, roughly chopped

1. Preheat the oven to 375F.

2. In a cast iron skillet, heat oil over medium heat. Add onion and red bell pepper. Season with salt and pepper, and sauté for 5 minutes until peppers soften.

3. Add the garlic, tomatoes, and spices. Reduce heat and allow sauce to simmer for 10 minutes.

4. Create 4 small wells in the tomato sauce and crack the eggs into the wells.

5. Place skillet into the oven and bake for 10 to 12 minutes until the eggs are cooked to your liking (they will continue to cook when you remove from the oven so don’t overcook).

6. Remove from the oven and top with crumbled feta and garnish with cilantro.

7. Serve with toasted bread or pita if desired.

https://thefeedfeed.com/girlwiththeironcast/classic-shakshuka-with-feta

Coconut Overnight Oats

Servings: 1

1 cup coconut milk

1 tbsp maple syrup

1 tsp vanilla extract

1/3 cup rolled oats

2 tbsp dried fruit

1 tsp chia seeds

2 tsp ground flax

1/2 tsp cinnamon

pinch of salt

1 tbsp coconut flakes

optional: fresh fruit

1. In a medium bowl, combine coconut milk, maple syrup, and vanilla. Stir to combine.

2. In a second bowl, combine oats, dried fruit, chia, flax, cinnamon, and salt. Stir to combine.

3. Pour liquid ingredients into the dry ingredients. Stir to combine.

4. Optional: place into a jar or serving container.

5. Refrigerate overnight.

6. Top with coconut flakes and fresh fruit, if using.

an Alton Brown cookbook

Avocado Chocolate Mousse

Servings: 3-4

2 ripe avocados

1/4 cup maple syrup

1/4 cup cacao powder

1/3 cup milk of choice (eg soy, coconut, oat, almond, rice)

1/4 tsp salt

1 tsp vanilla extract

1. Scoop out the flesh of two very ripe avocados and place in a food processor.

2. Add maple syrup, cacao powder, milk, salt, and vanilla.

3. Purée for about a minute until creamy.

4. Refrigerate until cool.

5. Top with fresh fruit, coconut, or your favourite toppings.

https://nextbitenutritioncoaching.com/2020/01/11/vegan-chocolate-avocado-pudding/