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Garlics And Herb Grilled Lamb Chops..

Ingredients :
rack of lamb
coarse salt and ground black pepper
2 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
4 to 5 garlic cloves, pressed
2 to 3 tbsp balsamic vinegar
1/4 cup red wine
For Tzatziki Sauce:
1 1/2 cups greek yogurt (higher fat content)
1 English cucumber, or 4 cocktail cucumbers
4 garlic cloves, pressed
2 tbsp olive oil
2 tbsp fresh chopped dill
1 tbsp fresh chopped mint
salt and pepper, to taste

Instructions :
1-This recipe is great for scaling up for more servings! Increase the marinade ingredients for each additional rack. First, carefully portion the rack of lamb into single chops using a large, sharp knife. Turn the rack towards yourself to see the bones for easier portioning. Place the portioned chops into a casserole dish. Watch my video recipe to see how it's done.
2-Drizzle a the olive oil over the lamb chops, then season generously with coarse salt and black pepper; I recommend using Maldon salt flakes or kosher salt. Season both sides of the lamb chops. Next, sprinkle the fresh herbs over the chops. Gently press the pressed garlic into the chops so it sticks better to the meat. Drizzle the vinegar and wine over the chops and turn them to ensure they are well coated. Marinate the chops for 30 minutes in the refrigerator, turning after 15 minutes to marinate the meat evenly.
3-While the lamb chops are marinating, prepare your choice of dipping sauces and side dishes. Check out my recommendations above in my recipe post! Once the lamb is marinated, preheat an outdoor grill to 500F for 5 minutes, until the grill grates are extra hot. Reduce the flame to medium and add the lamb chops, spacing them 3 to 4 inches apart.
4-Grill the chops for 2 to 3 minutes per side, more for thicker chops. Once both sides are grilled, transfer them to the top rack of the grill, or to the side. Finish cooking the lamb with indirect heat for another 2 to 3 minutes. These instructions are for medium-done chops. Grill for 1 minute less per side for medium-rare doneness. Ensure that the temperature reaches 145F. Remove the chops from the grill and let the meat rest for 5 minutes before serving.
5-For the tzatziki sauce: gently peel the cucumber(s) and remove large seeds, if desired. Grate the cucumber(s) into a bowl lined with a cheesecloth; you'll need approximately 1 1/2 cups of grated cucumber. Season the cucumber lightly with salt and let it stand for 5 minutes to release water. Wring the cucumbers of excess water as much as possible. Place the grated cucumber into a large bowl with the greek yogurt, pressed garlic, chopped dill and mint. Add the olive oil and season to taste with salt and pepper. If desired, add also 1 tablespoon of lemon juice.

Servings 4

Sautéed Garlic Butter Shrimp ..

4 tablespoons unsalted butter
1 pound large raw shrimp peeled and deveined
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic minced
1 lemon sliced in half
1 tablespoon fresh parsley chopped

Instructions
1-In a sauté pan over medium heat, add butter. Once melted and hot, add shrimp. Season with salt and pepper. Cook for about 2 minutes, then flip shrimp over.
2-Cook for 1 more minute, then add minced garlic, stirring to combine. Cook for 1 additional minute, or until shrimp have turned pink and begin to curl up slightly. Remove from heat.
3-Squeeze lemon over shrimp and add fresh parsley. Toss to coat. Serve immediately.

Servings 4

BBQ Chicken Stuffed Baked Potatoes..

Ingredients :
6 large russet potatoes
olive oil
kosher salt
3 cups cooked chicken chopped bite-size
2 cups barbecue sauce store-bought or homemade
Optional toppings: sour cream shredded cheese, chopped fresh chives

Instructions :
1-Preheat the oven to 350 degrees. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet. Drizzle the potatoes lightly with oil. Generously sprinkle each potato with salt and then place in the oven. Bake for just over an hour, until fork tender. They should be crisp on the outside and tender inside.
2-When the potatoes are almost finished baking, place the cooked and chopped chicken in a medium-size saucepan and cover with barbecue sauce. Stir gently to combine and warm over low heat until steaming hot, this should take less than 10 minutes. Add more sauce as desired, until the chicken is as saucy as you like.
3-When the potatoes are finished, remove from the oven and slice each one down the center and fluff with a fork. Top each potato with the barbecue chicken mixture. For ease of serving, you can also simply chop a baked potato onto a plate and top with the chicken. Garnish with cheese, sour cream and chives as desired. Enjoy!

Servings 6

“Happiness is not a goal...it's a by-product of a life well lived.”
― Eleanor Roosevelt

Breaded Chicken Cutlets ..

Ingredients :
10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying

Instructions :
1-Preheat the oven to 350 degrees F.
2-To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
3-With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
4-Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
5-Serving suggestion: Lemon wedges, thyme sprigs for garnish .

Servings 4

Chili-Orange Veggie Bowl..

Ingredients :
½ cup forbidden rice (uncooked)
1 small sweet potato, cubed
A few scallions (optional)
1 bunch of broccolini
2 small carrots, peeled into ribbons
A few slabs of tofu
¼ cup pomegranate seeds
Handful of sprouts
Sprinkle of sesame seeds
Extra-virgin olive oil
Sea salt & pepper, as needed

Chili-orange vinaigrette:
2 tablespoons fresh orange juice
1 teaspoon soy sauce or tamari
1 teaspoon sesame oil
1 teaspoon sambal chili paste or sriracha
1 teaspoon rice vinegar

Instructions :
1-Cook the rice according to the instructions on your rice cooker.
2-Steam veggies in a bamboo steamer (ideally). Use a shallow skillet where the steamer fits just inside the outer edge, so that 1 inch of water can simmer underneath. Place the sweet potatoes and broccolini in separate steamer trays. Add the scallions on top and a few pinches of salt & pepper. Start the sweet potatoes first (they'll take longer). Cover and let them steam, checking around the 20 minute mark. Once they're almost tender, add the broccolini tray and steam both for an additional 10 or so minutes.
3-Meanwhile, whisk together the dressing, set aside.
4-Assemble bowls with rice & toppings. Drizzle with the dressing and serve extra on the side.

Servings 2

“Don't fear failure. — Not failure, but low aim, is the crime. In great attempts it is glorious even to fail.”
― Bruce Lee

Ginger Tea..

Ingredients :
4 cups filtered water
3.5 oz ginger fresh
1 lemon sliced
honey or another natural sweetener (optional)

Instructions :
1-In a small saucepan, bring the water to a boil over medium-high heat.
2-Meanwhile, clean and chop your fresh ginger into 1-2" pieces. I use roughly 1-2 slices of ginger per cup of tea.
3-Add the ginger to the saucepan* and stir, then reduce the heat to a low simmer and leave this to simmer for five minutes. You can leave it for slightly longer if you want even stronger tea.
4-Strain the tea into mugs/teacups and then add a thin slice ( or two) of fresh lemon to each cup ( or even some lemon juice) and a drizzle of honey. Stir well and enjoy it!

Servings 4

Butternut Squash, Mushroom, & Goat Cheese Ravioli..

Ingredients :
-Butternut Squash/Mushroom Filled Raviolis
-1-2 tbsp of extra virgin olive oil
-1/4 tsp of sea salt
-2-3 Finely minced garlic cloves
-2 Cups of cooked, organic baby spinach

Instructions :
1-Leave Raviolis into boiling water for 7-8 minutes
2-•In salad bowl, toss the spinach, sea salt, olive oil, garlic, and raviolis together (when finished).
3-Add crumbled goat cheese when done tossing the salad

Potato Croquettes ..

Ingredients :
2 lbs. Russet Potatoes
2 Garlic cloves minced
4 Tbs. Unsalted Butter
2 Egg Yolks
2 tsp Freshly Grated Nutmeg
2 tsp Kosher Salt
2 tsp Fresh Ground Black Pepper
1 1/2 C Flour seasoned with salt to taste
2 Eggs beaten
1 1/2 C Bread Crumbs seasoned with salt and pepper
Frying Oil
Fine Sea Salt

Instructions :
1-Preheat oven to 300°F.
Peel and quarter the potatoes. Place them in a medium pot and cover with water and a couple tablespoons of kosher salt. Bring to a boil, lower the heat and simmer until tender – about 20-25 minutes.
3-In a separate small saucepan, melt the butter over low heat and add the minced garlic. Gently heat the garlic for 10 minutes. Stir occasionally and avoid browning. Transfer the butter to a small bowl and set aside to cool completely.
4-Drain the potatoes and transfer to a sheet pan. Smash and spread the potatoes across the sheet pan to maximize surface area. Heat potatoes in the oven to draw out moisture for about 15 minutes.
5-Use a ricer or a food mill to purée the potatoes into a large mixing bowl. Add the garlic butter, egg yolks, nutmeg, salt, and pepper. Incorporate ingredients using a combination of a fork and a gentle hand without compressing the potato mixture. Cover with plastic and refrigerate for one hour.
6-Prepare a breading station with seasoned flour, beaten eggs, and seasoned breadcrumbs.
7-Scoop out equal portions of the potato mixture; 50 grams or 1-1/2” ball. Firmly but gently use your hands to form the mixture into a ball. Mold the ball into a 3” x 1” cylinder by placing the ball in the cup of four fingers of your right hand and pressing firmly with two finders of your left hand then pressing and rolling between both palms (or whatever works best for you).
8-Dredge all sides of each croquette in flour, egg, and breadcrumbs. Transfer to a lined sheet pan. Once all croquettes are breaded, place the sheet pan in the freezer for 20 minutes.
9-Heat frying oil in a medium pot (or a deep fryer) to 375°F. In batches, fry 3-4 croquettes at a time for 3-4 minutes or until golden brown. Transfer with a slotted spoon to paper towel and sprinkle with fine sea salt.
10-Serve warm with a mayo/mustard sauce. Can be made the day ahead and reheated in the oven at 300°F for 10-12 minutes.

Servings 6

Grilled Eggplant Salad..

Ingredients :
6 small thin Asian Eggplants
1 T olive oil, for brushing eggplants
salt and fresh-ground black pepper for seasoning eggplants
1 cup grape tomatoes, cut in half
1/2 cup crumbled Feta (or more)

DRESSING INGREDIENTS:
2/3 cup fresh basil leaves
1/3 cup parsley leaves (flat or curly)
2 large garlic cloves, sliced
1 T Dijon mustard
3 T capers
2 T fresh lemon juice
1/4 cup extra-virgin olive oil

Instructions :
1-Preheat the grill to medium-high.
2-Wash the eggplants if needed and cut off both ends. Cut the eggplants lengthwise, brush both sides with olive oil, and season the cut side with salt and pepper
3-Lay eggplants on the grill cut side down, and cook until you see nice grill marks (about 5-7 minutes.)
4-Turn eggplants and cook about 5 minutes more on the other side, or until eggplant is softened and nicely browned.
5-Remove eggplant to a cutting board and let them cool. Cut grape tomatoes in half and make the amazing dressing while the eggplants cool.
6-If needed, wash and spin dry the basil and parsley leaves.
7-Slice the garlic cloves, then use a food processor fitted with a steel blade to chop the basil, parsley, and garlic.
8-Add the Dijon, capers, and lemon juice and process until ingredients are well blended; then add the olive oil and process about 30 seconds more.
9-When eggplant is cool enough to handle, cut it into slices about 1 inch thick.
10-Gently combine the eggplant and tomato halves in a bowl and stir in enough dressing to coat the ingredients (about 1/4 cup). Save the rest of the dressing for another time; it's good on so many things!
11-Stir in the crumbled Feta and serve salad warm or at room temperature.
12-Even though tomatoes are best when they haven’t been refrigerated, this was not bad after it had been the fridge overnight. It didn’t last much longer than that though.

Servings 6

Chicken And Broccoli Pasta...

Ingredients :
1 lb boneless skinless chicken breasts grilled and cut into strips. Or you can use baked, broiled or even rotisserie chicken breast.
3/4 lb broccoli florets
10 ounces linguine pasta
3/4 cup heavy cream
2 tablespoons butter
salt and pepper to taste
2 teaspoons lemon zest
1 tablespoon lemon juice
1/3 cup finely grated parmesan cheese
Optional garnishes: lemon slices and chopped parsley

Instructions :
1-Cook the pasta in salted water according to package instructions. Add the broccoli to the pot during the last 4 minutes of cooking time.
2-Reserve 1/4 cup of pasta cooking liquid.
3-Melt the butter in a pan over medium-high heat until browned. Add the heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper.. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
4-Place the pasta and broccoli back into the pot you cooked it in.
5-Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Arrange the chicken on top of the pasta.
6-Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired. Serve immediately.

Servings 6

“in a world
full of
temporary things

you are
a perpetual
feeling.”
― Sanober Khan

Sweet Potato Veggie Burger..

Ingredients :
2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup grain-free flour
salt to taste if needed
1 tbsp coconut or olive oil
gluten-free panko breadcrumbs to coat patties
hamburger bun optional

Instructions :
1-Bake sweet potato. Peel, place in large mixing bowl.
2-Add drained beans to mixing bowl. Mash beans and potato together.
3-Mash in seasoning, flour and any additional seasoning.
4-Your mixture will be quite soft and moist, but you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
5-Heat 1 Tbsp coconut or olive oil in a pan over high heat.
6-Form a patty from mixture and coat in Panko crumbs. Thick coating.
7-Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides.
8-Transfer cooked patties to paper towel. Cool for a few minutes.
9-Serve on toasted bun with lots of toppings.

Serving 1

Cilantro Lime Grilled Shrimp..

Ingredients :
1 pound shrimp, shelled and deveined
2 limes, juice and zest or 1/4 cup lime juice
1 tablespoon oil
2 tablespoons cilantro, chopped
1/2 jalapeno, coarsely chopped (optional)
1 clove garlic, grated
salt and pepper to taste

Instructions :
1-Marinate the shrimp in the mixture of the lime juice, zest, oil, cilantro, jalapeno, garlic, salt and pepper for 30 minutes.
2-Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Servings 4

“Everything must be made as simple as possible. But not simpler.”
― Albert Einstein

Garlic Chicken..

Ingredients :
½ cup fat-free, lower-sodium chicken broth
3 tablespoons dry white wine
2 tablespoons cognac
1 (3 1/3-pound) whole chicken, skinned and cut into 8 pieces
1 ½ teaspoons extra-virgin olive oil
1 ½ teaspoons butter
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
40 garlic cloves, peeled (about 4 whole heads)
2 teaspoons fresh thyme leaves
4 teaspoons chopped fresh parsley (optional)

Instructions :
1-Combine first 3 ingredients in a small bowl.
2-Discard giblets and neck from chicken. Rinse chicken and pat dry. Heat oil and butter in a 12-inch nonstick skillet over medium-high heat until butter melts. Sprinkle chicken pieces evenly with salt and pepper. Add chicken pieces to pan; cook 2 1/2 minutes on each side or until golden. Remove chicken from pan; place in a 4-quart electric slow cooker.
3-Reduce heat to medium. Add garlic to drippings in pan; sauté 1 minute or until garlic begins to brown. Stir in broth mixture, scraping pan to loosen browned bits. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken; sprinkle with thyme. Cover and cook on LOW for 4 hours or until chicken is done. Serve sauce and garlic with chicken. Garnish with chopped parsley, if desired.

Servings 5

Pan-Fried Sea Bass With Pea And Potato Salad...

Ingredients :
150g mangetout, trimmed and shredded lengthways
600g Charlotte potatoes, scrubbed and roughly chopped
250g frozen peas
25g butter
4 sea bass fillets
1 tbsp sunflower oil
5g fresh tarragon, leaves roughly chopped
25g watercress
1 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil

Instructions :
1-Put the mangetout in a heatproof bowl and cover with boiling water. Leave to stand for 1 min, then drain and rinse under cold running water. Shake off the excess water, dry with kitchen paper and set aside.
2-Put the potatoes in a saucepan and cover with cold water. Cover, bring to the boil and cook for 8-10 mins until tender. Add the peas for the last 2 mins of cooking. Drain well; return to the pan.
3-Add the butter to the potatoes and peas, then crush gently with a fork; re-cover to keep warm.
4-Rinse the sea bass and pat dry with kitchen paper. Brush a large frying pan with a little sunflower oil and heat over a medium-high heat. Add the fish, skin-side down, and cook for 3 mins. Reduce the heat to low, brush the top of the fillets with the remaining sunflower oil, turn over and cook for 2 mins until just cooked through. You may need to cook in 2 batches.
5-Toss the tarragon with the watercress, mangetout, vinegar and half the olive oil; season. Pile the crushed potato mix onto a warm serving plate, top with the fish, then the watercress salad. Drizzle with the remaining oil and serve immediately.

Servings 4

“Life is a manifestation of the unified field of consciousness. Colors, beauty, pleasure and pain are its songs of creation.”
― Amit Ray,

Greek White Bean Salad..

Ingredients :
14 oz can white beans
1 cup of cherry tomatoes, sliced in half
Handful of parsley, chopped
4 oz feta cheese, crumbled or sliced into cubes
Handful of black olives
1/2 tsp salt
1/2 tsp pepper
Juice of half a lemon
1/4 cup high-quality extra virgin olive oil

Instructions :
1-Remove the stems from the cherry tomatoes and cut them in halves.
2-Drain and rinse the white beans.
3-In a bowl, toss together the halved baby tomatoes, the beans, the chopped parsley, black olives, and crumbled cheese.
4-In a separate, small bowl, whisk together the extra-virgin olive oil and juice of half a lemon. Pour over the white bean mixture and season with salt and pepper.
5-Fold the dressing into the beans and vegetables until it is evenly distributed. Serve.
6-Enjoy!!!

Servings 2

Bagel Lox And Cream Cheese..

1 ounce lox ; thinly sliced
1 each bagel
1/16 cup tomato ; thinly sliced
1/8 cup red onion ; sliced
3 tablespoons cream cheese ; softened or whipped
1 teaspoon lemon ; wedged

Instructions :
1-Select bagel preference (everything, garlic and sesame are popular choices) and lightly toast.
2-Spread cream cheese on the bottom half of the bagel.
3-Top with 3-4 slices of lox and a couple slices of onion, additionally add a slice of tomato, if desired.
4-Squeeze the lemon wedge as garnish before covering with the top half of the bagel.
5-Serve immediately.

Serving 1

Rosemary Roasted Potatoes..

Ingredients :
3 pounds potatoes (1.5 kilo), cut
1/4 cup oil (60 milliliter)
2 tablespoons rosemary finally chopped, about 4 sprigs
4 cloves garlic cut into large chunks

Instructions :
1-Adjust oven rack to center position and preheat oven to 450°F or 230°C.
2-Heat the oil in a small saucepan. Once hot, add rosemary and garlic and stir constantly until garlic just begins to turn golden.
3-Place the potatoes in a 9 x 13 inch roast pan and pour the oil, rosemary, and garlic over them. Mix until the potatoes are coated and place the pan in the oven.
4-Roast the potatoes for 20 minutes or until the potatoes begin to brown. Mix and continue roasting.
5-Repeat until potatoes are soft enough for a fork to easily piece and the potatoes are slightly golden brown.

Servings 6

“It is not what to do, but how much love we put into the doing. We can do not greats, only small things with great love." - Mother Theresa”
― Mother Teresa

Homemade Gnocchi ..

INGREDIENTS:
1 kg potatoes
1 egg
2 ½ cups plain flour

For the Sauce:
1 tbsp olive oil
1 small brown onion very finely diced
3 cloves garlic crushed
1 bay leave
700 g Jar of passata
½ tsp sugar
fresh basil and parmesan to serve

INSTRUCTIONS:
1-Place potatoes in a large pot and cover with water. Bring to the boil and cook until potatoes are tender. Drain potatoes using a colander and set aside to cool.
2-Once potatoes are cool enough to handle, peel and pass them through a ricer and into a large bowl or onto a clean work surface.
3-Make a well in the centre, crack in the egg and a pinch of salt and pepper. Adding one cup of flour at a time, start to work the mixture until a dough starts to form. When it’s workable, place the dough onto a lightly floured surface and kneed for a few minutes. If the dough is sticking to your hands add a bit more flour.
4-Cut the dough into 4 parts and working with one part at a time roll into a sausage shape 1cm in diameter. Cut the gnocchi with a dough cutter approx 2cm long.
5-Using a gnocchi paddle or a fork gently roll the gnocchi to shape it and then roll into plain flour to stop them from sticking.
6-To cook your gnocchi, bring a large pot of salted water to the boil. Gently cook in batches to avoid clumping together. The gnocchi are ready once they float to the surface.

For the Sauce:
1-Heat olive oil in a pot or large frying pan and fry onion until soft. Add the garlic and bay leave and cook for a few seconds before adding the Passata. Add sugar to regulate the acidity of the tomatoes. Season to perfection with salt and pepper and leave to simmer for 25 minutes.
2-Using a slotted spoon gently transfer the gnocchi to the sauce and toss ever so gently so they are evenly coated. Divide into serving bowls, top with Parmesan cheese and basil leaves and serve with a garden salad and some crusty bread to soak up all that lovely sauce.

Servings 4

Healthy Broccoli Cheese Soup ..

Ingredients :
1 tablespoon olive oil
1 onion diced
3 cloves garlic sliced
2 stalks celery sliced
4 cups broccoli florets 1-2 inches
1 white potato cut into 0.5 inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups broth
1 cup milk
1 1/2 cups cheddar cheese shredded

Instructions :
1-In a medium-sized pot, heat the oil over medium heat.
2-Add the onion, and cook for 5-7 minutes, until translucent. Add the garlic and cook for 1 minute, until fragrant.
3-Add the celery, broccoli, potato, salt, pepper and broth. Cover and simmer for 20 minutes, or until potato is soft when poked with a fork.
4-Add the milk, then blend with an immersion blender until creamy and smooth (2-3 minutes).
5-Add the cheese in 3-4 batches, stirring each time until it has melted into the soup.

Servings 4

Spinach And Tomato Grilled Cheese Pitas ...

Ingredients :
2 fluffy pitas or naan flatbread
1-2 tsp butter or as needed
2 handfuls baby spinach
4 oz grated cheese (I used mozzarella + havarti)
4 slices of ripe tomato
salt and pepper to taste

Instructions :
1-Prep your veggies + cheese so they’re ready to go.
2-Heat a pan or skillet to medium-high heat and add 1 tsp butter.
3-Once butter begins to bubble, add a pita to the pan.
4-Top with cheese, spinach, tomato, and a little extra cheese on top. Top with remaining pita round and grill.
5-For an extra hot and melty center, pop a clear pot lid on top. Before flipping, add another tsp of butter to the pan, or feel free to spread it on top of the dry side of the pita – both techniques work! Pop your lid back on if you’re using one and grill each side until golden brown with a melty center.
6-Cut into 4 wedges and dive in!

Servings 2

Italian Stuffed Peppers..

Ingredients :
4 large red bell peppers
2 teaspoons extra virgin olive oil
1 pound ground chicken or turkey
2 teaspoons Italian seasoning
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon red pepper flakes or up to ½ teaspoon if you like more spicy
1 can no salt added diced tomatoes with juices, 15 ounces
1 ½ cups cooked brown rice farro, quinoa, cauliflower rice, or orzo (if using orzo, undercook it slightly)
1 cup shredded Mozzarella provolone (or a mix)
½ cup Parmesan divided
2 tablespoons chopped fresh basil

Instructions :
1-Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
2-Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
3-Remove the pan from the heat. Stir in the rice (or farro) and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.
4-Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot.

Servings 4

“The level of success you achieve will be in direct proportion to the depth of your commitment.”
― Roy T. Bennett,

Coconut Chia Pudding..

Ingredients :
1 14-ounce can light coconut milk
5 tablespoons chia seeds
1 tablespoon honey use maple syrup to make vegan
1/2 teaspoon pure vanilla extract
Tiny pinch kosher salt
Toppings of choice

Instructions :
1-In a medium mixing bowl or large liquid measuring cup, stir together the coconut milk, chia seeds, maple syrup, vanilla, and salt so that the chia seeds are evenly distributed throughout. I find a fork works well for this. Cover and refrigerate overnight. If you think of it, give the mixture one more stir before bed. If you forget, don’t stress over it.
2-In the morning, stir once more to evenly combine the seeds throughout. Taste and add more maple syrup if you'd like it a bit sweeter. Portion into your bowl, then add toppings of choice. Enjoy!

Servings 4