Breakfast Hash

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Some mornings call for something hearty and satisfying for breakfast — this hash is just that dish. This lineup lends itself well to a variety of vegetables, and the addition of bacon and eggs rounds out the recipe to create a tried-and-true crowd-pleaser to start the day. 

This recipe yields 4 servings

INGREDIENTS

  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs
  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs

Directions

  1. Cook bacon at 400 degrees Fahrenheit / 200 degrees Celsius for 15 minutes. Let cool, then chop into bits.

  2. Sauté leeks and red peppers with olive oil on high heat.

  3. When the leeks begin to soften, add potato to the pan and cook until done.

  4. Sprinkle bacon bits on top of mixture.

  5. Serve with a poached or sunny-side-up egg on top. 

Tips

**You can use any vegetables you may have on hand; experiment to find your family’s favorite.
**Please note that potatoes are not SIBO-compliant. If you’re following this protocol, you can still  make this recipe without them.

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Chocolate Hazelnut Spread

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There’s a certain Italian hazelnut spread that has the brand recognition — and the refined sugar and harmful palm oil to go along with it. Making your own version with maple syrup is so much healthier and, in my opinion, even tastier.

This recipe yields 8 ounces.

INGREDIENTS

  • 2 cups raw hazelnuts
  • 2 ounces baking chocolate
  • 3 tablespoons cacao
  • 1 cup maple syrup
  • 1/4 cup water
  • ½ teaspoon of salt
  • 260 g raw hazelnuts
  • 2 ounces baking chocolate
  • 3 tablespoons cacao
  • 240 ml maple syrup
  • 60 ml water
  • ½ teaspoon of salt

Directions

  1. Preheat oven to 375 degrees Fahrenheit / 190 degree Celsius. Roast hazelnuts on parchment paper for 5-8 minutes.

  2. Melt baking chocolate in a double broiler on the stove and let cool.

  3. Remove hazelnuts from oven and rub between your palms or between a flour sack towel to remove the skins.

  4. Place hazelnuts in a food processor and blend for approximately 1 minute or until a nut butter consistency forms.

  5. Add cacao and maple syrup to the food processor, blend well.

  6. Slowly add the melted baking chocolate to the mixture.

  7. Slowly add water and salt.

  8. Blend for an additional minute. 

  9. Serve on pancakes, macadamia nut bread, or eat it right out of the jar.

Tips

**The purpose of roasting the hazelnuts is to bring out the flavor and also loosen the skins for easy removal. Many recipes call for 20 minutes of roasting but I find this is far too much time. If they are black and smell burnt, that means the oil in the nut is rancid and it also creates an unsavory flavor that will overpower your spread.
**Both the water and the melted chocolate can be added incrementally to desired thickness and flavor.

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Chocolate Smoothie

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Smoothies are popular because they provide a lot of nutrition without a lot of effort. When you’re on the run, especially in the morning, you can blend myriad nutrient-dense ingredients (such as chia seeds, spinach, pureed pumpkin, and nut butter), along with healthy fats like like MCT oil and adaptogens like maca powder and astragalus for a healthy drink that also tastes like a treat.

This recipe yields 16 ounces

INGREDIENTS

  • 1 tablespoon chia seeds soaked in 4 ounces water
  • Large handful spinach
  • ½ cup full-fat coconut milk
  • 1/3 cup pureed pumpkin (can substitute sweet potatoes or butternut squash, canned or fresh)
  • 1 tablespoon nut butter
  • 1 tablespoon MCT oil
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoon cinnamon
  • 3 tablespoons cacao powder
  • 1 teaspoon maca powder
  • 1 teaspoon astragalus
  • 1 tablespoon of hemp protein or flax seed
  • 1 scoop ice cubes
  • 1 tablespoon chia seeds soaked in 4 ounces water
  • Large handful spinach
  • 120 ml full-fat coconut milk
  • 140 g pureed pumpkin (can substitute sweet potatoes or butternut squash, canned or fresh)
  • 1 tablespoon nut butter
  • 1 tablespoon MCT oil
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoon cinnamon
  • 3 tablespoons cacao powder
  • 1 teaspoon maca powder
  • 1 teaspoon astragalus
  • 1 tablespoon of hemp protein or flax seed
  • 1 scoop ice cubes

Directions

  1. Soak chia seeds in water overnight or at least 10 minutes before blending. 

  2. Combine all ingredients in a blender

Inspired by Chef James Barry’s Chocolate Thunder Smoothie.

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Leek Gazpacho

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Gazpacho - the perfect summer dish. It’s light, refreshing and packed with fresh seasonal produce. I make a big batch to eat throughout the week. The sautéed leeks give this a caramelized creaminess and the cucumbers turn this traditionally red soup into a light green color. It’s a surprisingly substantial meal.

This recipe yields 24 ounces

INGREDIENTS


  • For Gazpacho:
  • 6 large leeks
  • ¼ cup olive oil
  • 3 large cucumbers, peeled and deseeded
  • ⅓ cup almond crème fraîche (combine Kite Hill Cream Cheese Alternative with a squeeze of fresh lemon)
  • ¾ - 1 cup almond flour focaccia (or other grain-free bread)
  • 2-3 cups filtered water
  • Handful of Marcona almonds
  • 3 tablespoons sherry vinegar
  • 2 teaspoons honey
  • A pinch of white pepper to taste
  • 3 teaspoons salt, add more to taste

  • For Dill Oil Topping:
  • ¼ cup fresh dill
  • 2-3 tablespoons olive oil

  • For Gazpacho:
  • 6 large leeks
  • 60 ml olive oil
  • 3 large cucumbers, peeled and deseeded
  • 80 ml almond crème fraîche (combine Kite Hill Cream Cheese Alternative with a squeeze of fresh lemon)
  • 175 - 240 ml almond flour focaccia (or other grain-free bread)
  • 500-700 ml filtered water
  • Handful of Marcona almonds
  • 3 tablespoons sherry vinegar
  • 2 teaspoons honey
  • A pinch of white pepper to taste
  • 3 teaspoons salt, add more to taste

  • For Dill Oil Topping:
  • 32 g fresh dill
  • 2-3 tablespoons olive oil

Directions

  1. Sauté leeks in olive oil for 10-15 minutes, stirring often and keeping the leeks from turning brown. Add a touch of water if they seem to be cooking too quickly. Remove leeks from heat and allow to cool.

  2. Add all of the other ingredients to a blender (preferably a Vitamix) and add the leeks when they have cooled. Blend on high for 3-4 minutes, adding more water if needed. Taste and add additional salt and another splash of sherry vinegar if desired.

  3. In timed increments, pour the mixture through a fine-mesh sieve. Press the liquid through thoroughly. There should be a thick, mealy paste remaining. Discard, clearing the sieve, and continue slowly with the rest of the liquid. 

  4. Refrigerate until chilled (roughly 2 hours) or serve soup at room temp as desired.  

  5. If topping with accompanying dill oil: Finely chop dill and mix with olive oil. Let stand at room temp until serving gazpacho so the mixture infuses. 

  6. When serving, spoon just about a teaspoon of the dill oil on top. 

Tips

** English or Armenian cucumbers are great, but any will do.

Recipe by Chef Blaire Flory

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Dagny's Summer Salad

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Peaches, cucumbers and tomatoes hit their peak in the summer months. This colorful dish is a quick spin on the traditional salad and satisfies the need for a light and crunchy starter. I began making this for my daughter when she started preschool. Preparing this salad together was an effective way to include her in her own meal prep while also getting her excited about the idea of salad.

This recipe yields 4 servings.

INGREDIENTS

  • 2 cucumbers
  • 3-4 peaches
  • 10-15 cherry tomatoes
  • ¼ teaspoon sea salt
  • Freshly ground black pepper to taste
  • 2 cucumbers
  • 3-4 peaches
  • 10-15 cherry tomatoes
  • ¼ teaspoon sea salt
  • Freshly ground black pepper to taste

Directions

  1. Peel cucumbers.

  2. Cut cucumbers and peaches into bite-size squares.

  3. Cut cherry tomatoes in half longways. 

  4. Toss cucumbers, peaches, and tomatoes with a ¼ teaspoon of sea salt and a 3 cranks of a pepper grinder. 

  5. Serve.

Tips

**Replace cherry tomatoes with heirloom tomatoes or whichever look the most appetizing.
**For a tangy version add balsamic or white wine vinegar to cut through the sweetness of the peaches. 

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Tahini Dressing

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Tahini — a condiment made from toasted hulled sesame seeds — is popular throughout the Mediterranean and North Africa thanks to its distinctive nutty flavor and versatility. You may only know tahini as an ingredient in hummus, but it’s equally worthy as a dressing or vegetable dip by combining the paste with the sweetness of honey and the piquant flavor of Dijon mustard and garlic.

This recipe yields 16 ounces

INGREDIENTS

  • ¼ cup tahini
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt
  • 60 ml tahini
  • 60 ml olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt

Directions

Whisk all ingredients together in a large bowl for a creamy salad dressing. When making a dip, less water creates a thicker consistency. 

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Peach Melba

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Elegance comes to mind when I make this famous French dessert, originally created by Auguste Escoffier for the grand opening of the Ritz Carlton Hotel in London. These rich, sweet and juicy peaches are topped with a bright raspberry sauce that really makes them pop.

This recipe yields 4 servings

INGREDIENTS


  • For Peaches
  • ½ cup water
  • ½ cup honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 2 peaches

  • For Raspberry Sauce
  • 1 cup raspberries
  • 1 tablespoon honey
  • 1 teaspoon lemon juice

  • For Peaches
  • 120 ml water
  • 120 ml honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 2 peaches

  • For Raspberry Sauce
  • 128 g raspberries
  • 1 tablespoon honey
  • 1 teaspoon lemon juice

Directions

For Peaches

  1. Heat water, honey, lemon juice, and vanilla in a small saucepan over medium-low heat. 

  2. Once the honey fully dissolves and the liquid mixture begins to simmer, reduce heat and allow the liquid to thicken into a syrup. 

  3. Cut peaches in half leaving the pit on one side. Place the peaches face down in the saucepan of simmering syrup. Allow peaches to poach for about 2 minutes on each side. 

For Raspberry Sauce

  1. Place raspberries, honey, and lemon juice in a food processor, using the small bowl if it has one, with a chopping blade. 

  2. Pulse until mixture has a runny consistency.

  3. Sieve the raspberry seeds by pouring the mixture through a strainer using the back of a spoon to push the liquid through. 

  4. Drizzle on top of poached peaches.

  5. This dish can be served simply as is or layered over vanilla bean ice cream.

Tips

**Straining the raspberry sauce is optional. The seeds will create a more tart and textured sauce. Sieving makes a smooth and more elegant presentation.

 

Baby Back Ribs

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Making ribs at home doesn’t have to be a complicated affair. I prepare these with a simple salt and pepper rub and top generously with a sweet-meets-savory homemade barbecue sauce. A few hours in the oven and these ribs are fall-off-the-bone perfect.

This recipe yields 20-26 baby back ribs.

INGREDIENTS

  • 2 racks (1 ½ - 2 lbs each) baby back ribs
  • Salt and pepper for rub
  • 1 cup strained tomatoes
  • 2 tablespoons honey
  • 2 tablespoons vinegar
  • 2 racks (2 kilograms each) baby back ribs
  • Salt and pepper for rub
  • 128 g strained tomatoes
  • 2 tablespoons honey
  • 2 tablespoons vinegar

Directions

  1. Preheat oven to 275 degrees Fahrenheit / 135 degrees Celsius.

  2. Prepare ribs with salt and pepper rub, wrap them in foil, and place on sheet pan.

  3. Bake for approximately 2.5 hours.

  4. To make barbecue sauce, combine strained tomatoes, honey, and vinegar.

  5. Top ribs with barbecue sauce mixture.

  6. Increase oven temperature to 350 degrees Fahrenheit / 175 degrees Celsius.

  7. Bake for an additional 45 minutes.

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BBQ Sauce

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Sweet (thanks to honey and molasses), savory (with the kick of tamari), and smoky (hello paprika and chili powder!). This versatile kid-friendly BBQ Sauce is a scene-stealer. 

This recipe yields 24 ounces of BBQ Sauce.

INGREDIENTS

  • 2-½ cups strained tomatoes (about 24 ounces)
  • ¾ cup tomato paste (7 ounces)
  • ½ cup apple cider vinegar
  • ½ cup honey
  • 2 tablespoons molasses
  • 2 tablespoons tamari
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • ¼ teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 teaspoons chili powder
  • ¼ teaspoon fresh black pepper
  • 2 teaspoons sea salt
  • 600 ml strained tomatoes (about 24 ounces)
  • 100 g tomato paste (7 ounces)
  • 120 ml apple cider vinegar
  • 120 ml honey
  • 2 tablespoons molasses
  • 2 tablespoons tamari
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • ¼ teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 teaspoons chili powder
  • ¼ teaspoon fresh black pepper
  • 2 teaspoons sea salt

Directions

  1. Combine all ingredients into a large stock pot over medium-high heat. 

  2. When liquid begins to bubble turn down to a simmer and let thicken for approximately 15-20 minutes. 

  3. Remove from heat and serve on top of ribs or as a dip for sweet potato fries. 

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Tzatziki

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I love traditional tzatziki for its creamy-yet-light texture that is as tasty as it is versatile. I have been dairy-free for a long time, so I use coconut yogurt for a non-dairy version, but it can easily be swapped out with greek yogurt. When a summer trip to Greece isn’t in the cards, at least I can take my taste buds there.

This recipe yields 2 1/2 cups

INGREDIENTS

  • 1 cucumber
  • 1-1/4 teaspoon sea salt
  • 1 cup dairy-free coconut yogurt
  • ½ teaspoon lemon zest
  • 1 tablespoon dill
  • 1-½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon mint
  • 1 cucumber
  • 1-1/4 teaspoon sea salt
  • 130 g dairy-free coconut yogurt
  • ½ teaspoon lemon zest
  • 1 tablespoon dill
  • 1-½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon mint

Directions

  1. Grate cucumber using a large-toothed grater. Once grated, place cucumber in a bowl with 1 teaspoon sea salt. Over time, the cucumber will release its water. 

  2. After at least 30 minutes, strain the cucumber and place on a paper towel. 

  3. Combine yogurt, lemon zest, dill, remaining salt, lemon juice, olive oil, and mint in a bowl and stir.

  4. When cucumber is dry, add it to the yogurt mixture. 

  5. Serve with chips or drizzle over Moroccan Vegetable Kabobs.

Tips

**The cucumber should be as dry as possible to keep your sauce from being runny.

 
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Moroccan Kabobs

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A Moroccan-inspired spice blend, chermoula, lends these easy veggie kabobs an exotic kick. They’re a great summer barbecue side dish but we grill them year-round. Top them with this light and tangy Tzatziki Sauce for a colorful meal reminiscent of the Mediterranean.

This recipe yields 5 kabobs

INGREDIENTS


  • For Chermoula Marinade:
  • ½ cup cilantro
  • ½ cup parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

  • For Chermoula Marinade:
  • 64 g cilantro
  • 64 g parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

 Directions

  1. Put all marinade ingredients into a small food processor bowl and use the small chop blade to blend. Process for about 30 seconds or until ingredients become runny.

  2. Cut peppers and onions into square shapes and zucchinis into rounds.

  3. Place all veggies in a bowl with marinade. Incorporate well and then let sit. 

  4. Arrange vegetables to assemble the kabobs on a tray.

  5. Feed the kabob through each vegetable.

  6. Turn grill on medium heat.

  7. Grill kabobs for 10 minutes, slightly turning them every few minutes.

Tips

**Divide up vegetable pieces for each skewer ahead of time to ensure equal numbers and sizes. 
**If you are using wooden skewers make sure to soak them in water for 30 minutes before grilling so they don’t burn off.
**If you use metal skewers make sure you have an oven or grill mitt handy to help you rotate the vegetables because they will get very hot.

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Jalapeño Salmon Cakes

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It’s the peak of wild caught salmon season and I’m continually looking for new ways to prepare it. These cakes feature the herbaceous flavor of fresh dill plus the punch from a bit of jalapeño pepper. An easy-to-make and easier-to-enjoy weeknight meal.

This recipe yields about 10 rounds

INGREDIENTS

  • 1 pound salmon
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt + ½ teaspoon
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup parsley
  • 1 tablespoon fresh dill
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons jalapeño, chopped
  • ¼ cup red onion, chopped
  • 2 eggs
  • ⅔ cup almond flour + 2 tablespoons
  • 1 tablespoon ghee
  • .5 kilogram salmon
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt + ½ teaspoon
  • ¼ teaspoon freshly ground black pepper
  • 32 g parsley
  • 1 tablespoon fresh dill
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons jalapeño, chopped
  • 32 g red onion, chopped
  • 2 eggs
  • 85 g almond flour + 2 tablespoons
  • 1 tablespoon ghee

Directions

  1. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius. 

  2. Season salmon with olive oil, ½ teaspoon sea salt, and black pepper. Cook for 8-10 minutes.

  3. While the fish is cooking, mix remaining sea salt with parsley, dill, cumin, paprika, lemon juice, jalapeño, red onion, and eggs in a bowl.

  4. Remove fish from the oven and allow it to cool.

  5. When fish comes to room temperature, break it apart with your hands into small pieces.

  6. Mix the fish with the spice mixture until everything is well incorporated. 

  7. Add almond flour to the mixture.

  8. Using your hands, scoop a small amount of fish mixture into your hands and form into a patty. Place on a tray with parchment paper. 

  9. Place in the refrigerator for 30 minutes so that the cakes can condense.

  10. After 30 minutes, remove cakes from the refrigerator.

  11. Heat a large pan on medium-high heat with ghee. 

  12. Gently lower the salmon cakes into the pan and allow to cook for about 2 minutes on each side or until golden. 

  13. Remove from pan and serve with Primal Kitchen Tartar Sauce.

Tips

**As always, feel free to experiment with the spice level for your palate.

**As with most dishes, these are best served fresh from the frying pan. They do freeze well so if you are not ready to cook them immediately, you can freeze the rounds for a future meal.

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Brussels Sprouts with Dates

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Brussels sprouts can be an acquired taste, but I don’t know many people who can resist this candied delicacy when they’re prepared with sweet and chewy dates. A tasty weeknight side dish!

This recipe yields 5 servings (approximately 8 small brussel sprouts per serving)

INGREDIENTS

  • 2 pounds of small Brussels sprouts
  • 2 Tablespoons olive oil (for sauce) plus 1 extra tablespoon
  • 1 teaspoon duck fat
  • 1/2 teaspoon sea salt
  • 5 pitted dates
  • 2 Tablespoons of date syrup
  • 1 kilogram of small Brussels sprouts
  • 2 Tablespoons olive oil (for sauce) plus 1 extra tablespoon
  • 1 teaspoon duck fat
  • 1/2 teaspoon sea salt
  • 5 pitted dates
  • 2 Tablespoons of date syrup

Directions

  1. Cut the ends off of the Brussels sprouts and then cut them in half vertically.

  2. Toss the sprouts in olive oil, duck fat and ¼ teaspoon of salt.

  3. Place them in an air fryer on 390 degrees Fahrenheit / 200 degrees Celsius degrees for approximately 15-17 minutes.

  4. While the sprouts are cooking, pit and chop dates.

  5. In a large bowl, mix the extra olive oil, dates, date syrup, and remaining sea salt.

  6. Remove sprouts from the air fryer and add to the date sauce. Toss and serve. 

Tips

**The more dates and date syrup you add the sweeter the dish will be, so it’s best to add slowly and taste as you go. 
**If you don’t have an air fryer, you could easily roast the Brussels sprouts in the oven at 400 degrees Fahrenheit / 200 degrees Celsius for about 15-20 minutes.
**As with most things, bacon bits make a delicious addition.

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Celeriac Noodles

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Celeriac (a.k.a. celery root) is an under-celebrated root vegetable that has a distinctive herbaceous flavor. Its hearty texture makes for a satisfying pasta substitute and provides a nice comforting starch to any meal. 

This recipe yields 4 servings.

INGREDIENTS

  • 4 bulbs celeriac root
  • 2 tablespoons bacon grease
  • ½ teaspoon sea salt
  • 4 bulbs celeriac root
  • 2 tablespoons bacon grease
  • ½ teaspoon sea salt

Directions

  1. To prepare the celeriac, cut off both ends of the bulb with a chef’s or utility knife. Continue to shallowly slice the tough, bumpy skin around the bulb until you get to the white part. At this point, you can continue to cut with the knife or finish with a vegetable peeler until you get down to the white flesh.

  2. Using a spiralizer, spiralize the celeriac bulb to create spaghetti-like strands.

  3. Heat up a large skillet on medium-high heat with bacon grease.

  4. Add celeriac noodles and allow them to cook for 10 minutes or until soft.

  5. Remove from heat and toss with sea salt. 

  6. Serve as a side dish or top with pesto for a main entree.

Tips

*If you don’t keep bacon grease in your fridge, any high smoke point fat will work. This includes animal fats such as duck or chicken or coconut oil.

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Roasted Broccoli

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Broccoli’s reputation as a superfood is well-merited; its satisfying crunch packs a healthy punch with a wealth of antioxidants, fiber, and vitamin C. It also makes for a flavorful side dish. Roasting broccoli enhances its crisp texture as opposed to steaming it. If you add a mixture of extra virgin oil and duck fat, it will caramelize and become sweet. 

This recipe yields 6 servings.

INGREDIENTS

  • 4 broccoli stalks
  • 1 tablespoon olive oil
  • 1 tablespoon duck fat
  • 1 teaspoon sea salt
  • 4 broccoli stalks
  • 1 tablespoon olive oil
  • 1 tablespoon duck fat
  • 1 teaspoon sea salt

Directions

  1. Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.

  2. Cut off broccoli stems to create small florets.

  3. Put florets in a bowl and pour olive oil on top.

  4. Evenly sprinkle salt over broccoli.

  5. Heat duck fat in a mini sauce pan or melt the duck fat down by rubbing it together in your hands.

  6. With duck fat still on hands, toss the broccoli, olive oil and sea salt until coated evenly.

  7. Place florets on a baking tray, leaving space between each floret so they roast rather than steam.

  8. Roast for 30 minutes. To ensure a more even roasting, flip broccoli halfway through. Remove from the oven and serve.

Tips

*I use duck fat to stabilize the olive oil because of olive oil’s low smoke point.
**Broccoli stems are high FODMAP, which is why I only use the florets, but the stems are nutritious and can be delicious, as well. 

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Nicaraguan Tacos

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These easy-to-make Nicaraguan tacos, or taquitos, are a fabulous flavor combination that feature a satisfying crunch and offer a fun way to mix up your meal plan. 

This recipe yields 8 tacos.

INGREDIENTS


  • For Tacos:
  • 1 tablespoon ghee
  • 1 leek, 6 inches cut from green stem and chopped
  • 2 pounds ground beef
  • ½ red bell pepper, chopped
  • 2 red tomatoes, chopped
  • 1 teaspoon garlic-infused olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon berbere spice
  • 8 Siete tortillas
  • ½ cup duck fat (or preferred type of animal or vegetable fat for frying)

  • For Salad:
  • 1 head of romaine lettuce, thinly sliced
  • 1 tomato, chopped
  • 1 lemon, juiced
  • ¼ -½ cup olive oil
  • 2 avocados or guacamole

  • For Tacos:
  • 1 tablespoon ghee
  • 1 leek, 15 cm cut from green stem and chopped
  • 1 kilogram ground beef
  • ½ red bell pepper, chopped
  • 2 red tomatoes, chopped
  • 1 teaspoon garlic-infused olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon berbere spice
  • 8 Siete tortillas
  • 64 grams cup duck fat (or preferred type of animal or vegetable fat for frying)

  • For Salad:
  • 1 head of romaine lettuce, thinly sliced
  • 1 tomato, chopped
  • 1 lemon, juiced
  • 60 -120 ml olive oil
  • 2 avocados or guacamole

Directions

  1. Prepare 2 large skillets. Melt ghee in the first skillet over medium heat.

  2. Add chopped leek and sauté until pieces soften.

  3. Add ground beef, peppers, tomatoes, garlic-infused olive oil, and spices to the meat. 

  4. Break down the meat into small pieces as it cooks. Cook for 15 minutes or until done, then cover with a lid and place to the side while you prepare the tortillas.

  5. Warm tortillas in a comal or crepe pan for a minute on each side, then place on a kitchen towel and wrap to steam.

  6. While the tortillas are warming, heat duck fat in second large skillet.

  7. Place a spoonful of meat in each of the tortillas. Roll up each tortilla tightly and secure with a toothpick, if necessary. 

  8. Place all of the taquitos into the duck fat, slowly turning them as they fry. 

  9. Once the tortillas are crispy all the way around, remove them from the fat and place on a plate with a paper towel to soak up extra grease. 

  10. Toss romaine, tomato, lemon juice and olive oil in a bowl. Serve on top of tacos with a dollop of guacamole or avocado.

 Recipe Tips

**Traditionally, olive oil or avocado oil is used for frying. However, they both have a low smoke point and turn into trans fat if heated too much. Any animal fat or high smoke point oil, like coconut, can be used instead. I chose duck fat and it turned out to be delicious.
**It’s not critical to have two large skillets. Simply remove cooked meat and clean or scrape the bottom of the meat pan to prepare the tortillas.

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Sumactail

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Sumac is one of my favorite spices thanks to its zesty flavor and bright red hue that brings a pop of color to many dishes I make. I also decided to try it in a mocktail (which could easily be a cocktail depending on your preference; I sometimes am able to tolerate tequila, which would work nicely here). Sumac and lemon are perfect partners, and honey adds some smooth sweetness, while the salt-rimmed glasses bring to mind a Mexican getaway. 

This recipe yields 4 mocktails

INGREDIENTS

  • ½ cup honey
  • ½ cup water
  • 2 tablespoons of sumac
  • 10 lemons
  • Ice
  • Coarse salt to rim glasses
  • 120 ml honey
  • 120 ml water
  • 2 tablespoons of sumac
  • 10 lemons
  • Ice
  • Coarse salt to rim glasses

Directions

  1. Put honey, water, and sumac in a saucepan and place on low heat. 

  2. Heat the mixture until the honey begins to dissolve and the consistency becomes a thick simple syrup, approximately 10-15 minutes.

  3. Remove from heat and strain to remove the extra sumac. I sometimes strain twice depending on the amount of sumac sediment that gets caught in the strainer.

  4. Juice the lemons. Occasionally I add a little juice from a fresh orange, as well. 

  5. Place ice in a cocktail shaker. I use 1 cup / 120 ml of lemon juice to 1 tablespoon of simple sumac syrup mixture, but you can experiment with this depending on how sweet or sour you like it. 

  6. Shake with ice in shaker and serve in a salted rimmed glass. 

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Mint Sumac Sorbet

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I love the zesty, lemony zing of sumac, especially when combined with mint in a refreshing chilled dessert. This simple sorbet recipe blends these bright flavors with berries for a fresh, healthy dessert my family enjoys all summer.  

This recipe yields about 6 scoops.

INGREDIENTS

  • 4 heaping cups frozen mixed berries (approximately 2 10-ounce bags)
  • 1 cup fresh mint leaves or more for taste
  • 1 tablespoon sumac
  • ½ cup honey
  • ½ lemon, squeezed
  • ½ teaspoon sea salt
  • 500 heaping grams frozen mixed berries (approximately 2 10-ounce bags)
  • 128 grams fresh mint leaves or more for taste
  • 1 tablespoon sumac
  • 64 grams honey
  • ½ lemon, squeezed
  • ½ teaspoon sea salt

Directions

  1. Put all ingredients into a food processor and blend for 15 seconds.

  2. Using a spatula, fold ingredients over into themselves.

  3. Process another 15 seconds or until it forms a dough-like consistency. 

  4. Serve and enjoy.

Tips

**Can be stored in an air-tight container and frozen.
**Use as much mint as you like for taste.

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Chocolate Almond Butter Cups

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A healthier take on the classic Reese’s candy, these are gluten free, dairy free, and refined sugar free. I use my favorite baking chocolate from Sweet Laurel, which is made with just two ingredients: cacao and maple sugar. Almond butter offers more healthy fats, fiber, iron, calcium, and vitamin E than traditional peanut butter, which we rarely buy anymore for a number of reasons. (Here’s some helpful insight, which can help you make an informed decision about peanut butter.) Overall, I think these treats are decidedly more delicious than the classic version.

This recipe yields 12

INGREDIENTS

  • 1 cup coconut sugar
  • 1 tablespoon quinoa flour
  • 1/2 cup almond butter
  • 2 cups chocolate chips
  • 2 tablespoons maple flakes
  • 128 g coconut sugar
  • 1 tablespoon quinoa flour
  • 64 g almond butter
  • 260 g chocolate chips
  • 2 tablespoons maple flakes

Directions

  1. First, make your powdered sugar substitute by mixing the coconut sugar with the quinoa flour in a blender. 

  2. Combine the almond butter with the powdered sugar substitute.

  3. Melt the chocolate chips in a saucepan or a double broiler.

  4. Pour melted chocolate into thick layers in cupcake papers and place in the refrigerator for 10 minutes or until hardened. 

  5. Add almond butter mix on top of the first layer, then top with a second layer of chocolate.

  6. Top with maple flakes and place back in the refrigerator until the cups harden. 

Recipe Tips

*Make sure the foundation of chocolate is thick so that there is a good base to hold the almond butter and top layers to create the cups.

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Chia Pudding

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Chia pudding has a silky, satisfying texture and is, of course, packed with antioxidants and omega-3 fatty acids from the chia seeds. It's delicious with any nut milk you choose - brazil nut, hazelnut, cashew - or whole raw milk if you tolerate dairy. It’s a great place to sneak in adaptogenics, such as astragalus, as well. We enjoy this as a slightly sweet treat for breakfast or in the afternoon as a satiating snack.

This recipe yields 2 servings

INGREDIENTS

  • ¼ cup chia seeds
  • 1 cup Brazil nut milk
  • 1 tablespoon maple syrup
  • 32 g chia seeds
  • 240 ml Brazil nut milk
  • 1 tablespoon maple syrup

Directions

  1. Combine the chia seeds, Brazil nut milk and maple syrup in a small mixing bowl.

  2. Stir well and place in the refrigerator. 

  3. After 30 minutes stir with a knife to make sure the chia seeds don’t clump at the bottom.

  4. Leave in the refrigerator overnight. Serve chilled, with fresh berries on top, in the morning.

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