Oleg’s Borscht Recipe

Oleg really wanted Tom to try this recipe!

1 big parsley root


tomato sauce (or a bottle of ketchup if you are not doing whole30)

2-3 large potatoes


1 box of veggie or chicken broth

1 large onion

5-7 garlic cloves

lemon juice

If you are adding meat, pick either chicken or beef. Olive oil to sear the meat


(note that it is possible to do this in an instant pot. I tried and didn’t like the texture. So I prefer to cook it on the stove):

1. Prepare a large pot. Wash and clean all the vegetables. Only chop the potatoes and crush garlic at this stage.
2. Skip this step if you are not adding meat: Take a large pot and preheat a couple of tablespoons of oil. Lightly brown the steak (or chicken) on both sides right in the pot. Turn the heat off. Let oil cool down for a minute or two.
3. Add beets, carrots, onion and parsley root into the pot. Fill with water to cover everything.
4. Bring pot to boil, turn heat to low and simmer for 30 mins.
5. Discard the onion.
6. Take all other vegetables and steak out. Be careful, they will be very hot. Leave the liquid in the pot.
7. Dice the vegetables and cube the steak. You can also grate the vegetables. It depends on what consistency you’d like. 
8. Put everything back into the pot and add potatoes.
9. Bring the soup back to boil and turn the heat to lo.
10. As it simmers, mix in salt, pepper, lemon juice and tomato sauce to taste. When not doing Whole30, I instead use a bottle of ketchup. 
11. Simmer until potatoes are soft and fully cooked.

This recipe creates at least 10-12 servings. The soup freezes well for long term storage. It can be eaten cold or warmed up in a microwave. Some people like to eat it with a blob of sour cream. You can also garnish it with fresh scallions and parsley right before serving. We portion it into small 2-cup sized mason jars to take to work — just grab and go. As we put it away, there is always some liquid left over on the bottom of the pot — I use it as a sports drink for my next workout.  (Oleg)

Brownies! (Submitted by Sarah Lester)

Sarah Lester: Episode 120

Check out Sarah’s interview here!

1 tablespoon vanilla

3 eggs

1/2 tsp baking powder

1 cup all purpose flour

1 cup cocoa powder

1/2 tsp salt

2 cups chocolate chips



Ready in


  1. Preheat oven to 325 and grease 9×13 pan
  2. Place butter in large microwave safe bowl and melt butter
  3. Mix sugar into melted butter and microwave briefly
  4. Mix in cocoa powder, vanilla, baking powder and vanilla
  5. Whisk in the eggs
  6. Mix in flour
  7. Mix in the chocolate chips
  8. Pour into greased pan and bake for 30-34 minutes

Chicken Bone Broth Recipe

Jeff King: Episode 95

Jeff uses this bone broth for all kinds of recipes!

4 pounds chicken necks/feet/wings

2 medium onions, peel on, sliced in half lengthwise and quartered

1 teaspoon whole peppercorns

3 sprigs fresh thyme

18–20 cups cold water

3 carrots, chopped

4 garlic cloves, peel on and smashed

3 tablespoons apple cider vinegar

5–6 sprigs parsley

3 celery stalks, chopped

1 teaspoon Himalayan salt

2 bay leaves

1 teaspoon oregano


24-48 hrs

Ready in
24-48 hrs


  1. Place all ingredients in a 10-quart capacity slow cooker.
  2. Add in water.
  3. Simmer for 24–48 hours, skimming fat occasionally.
  4. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.
  5. Let stock cool to room temperature, cover and chill.
  6. Use within a week or freeze up to three months.

Honey-Garlic Slow Cooker Chicken Thighs (

Stephen & Cassandra Pitts: Episode 82

Check out this yummy recipe from the Pitts that is ready when you get home!  

 4 skinless, boneless chicken thighs

 1/3 cup honey

 1/2 cup soy sauce

 3 cloves garlic, minced

 1/2 cup ketchup

 1 teaspoon dried basil


6 hr

Ready in
6 hr 10 m


  1. Lay chicken thighs into the bottom of a 4-quart slow cooker.
  2. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
  3. Cook on Low for 6 hours.

Buffalo Chicken Lasagna

Myke and Mel Yeager: Episode 80

This lasagna is amazing, even better as leftovers! – Myke Yeager

1 tablespoon canola oil

1 celery rib, finely

1 can (14-1/2 ounces) diced tomatoes, drained

1-1/2 teaspoons Italian seasoning

9 lasagna noodles

1/2 cup minced Italian at-leaf

2 cups shredded white cheddar cheese

1-1/2 pounds ground chicken

1 large carrot, grated

1 bottle (12 ounces) Buffalo
wing sauce

1/2 teaspoon salt

1 carton (15 ounces) ricotta cheese

1 large egg, lightly beaten

1 small onion, chopped

2 garlic cloves, minced

1/2 cup water

1/4 teaspoon pepper

1-3/4 cups crumbled blue cheese, divided

3 cups shredded part-skim mozzarella cheese

1 1/2 hours

40+ minutes

Ready in


  1. In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until
    meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes,
    wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1
  2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta
    cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°.
  3. Spread 1-1/2 cups sauce into a greased 13×9-in. baking dish. Layer with three noodles, 1-1/2 cups
    sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese.
    Repeat layers twice.
  4. Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand
    10 minutes before serving.

Challah French Toast

Fred & Leslie Wachter: Episode 77

A treat that was chosen just for Howie Godnick! – Fred Wachter

Powdered Sugar

Maple Syrup



Ready in


  1. Get challah
  2. Cut into slices
  3. Crack and beat eggs
  4. Soak Challah slices in eggs, turning to soak in the egg
  5. Put in frying pan with butter
  6. Fry on each side for 2-3 minutes until nicely browned
  7. Serve with maple syrup and cinnamon sugar

French Toast Casserole (with Challah)

The Rosenbers: Episode 73

A delicious breakfast treat from The Rosenbergs!

8 eggs

Salt to taste

1 tablespoon of vanilla

3/4 cup of brown sugar

1/2 teaspoon cinnamon



Ready in


  1. Slice challah into 1 1/2 inch thick slices.
  2. Place in the bottom of casserole dish.
  3. Tear as needed to fit casserole dish.
  4. Mix together remaining ingredients.
  5. Pour over casserole, cover and store in refrigerator overnight.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Bake for 45 minutes
  8. Optional: nutmeg and ginger can be added for additional flavor. 1/2 teaspoon of nutmeg and 1/4 teaspoon of ginger
  9. Optional: cranberries or raisins can be added.  Pour over bread before final mixture is added.
  10. When casserole is done, cut into squares to serve.
  11. You can top with powdered sugar, fruit or syrup.

GHIRARDELLI Cricket Flours Brownies

Max Culhane: Episode 72

Looking for protein in your brownies?  Try these cricket flour brownies, courtesy of Max Culhane!

4 oz GHIRARDELLI Semi-Sweet Chocolate Baking Bar (1 bar)

1 stick unsalted butter

1/2 tsp salt

1 cup brown sugar, packed

1 tsp vanilla

2 large eggs

1/4 tsp baking powder

1/3 cups GHIRARDELLI Semi-Sweet Chips



Ready in


  1. Preheat oven to 350°F.  Using a 8″ x 8″ pan, butter the inside and lightly flour the inside and then set aside.

  2. On low heat, use a saucepan to begin melting the GHIRARDELLI bar and butter.  It helps to cut the butter into smaller pieces, and break/cut up the GHIRARDELLI bar into smaller sections as well.  Keep stirring on low heat until both are completely melted.  Once melted, remove the saucepan and allow to cool to room temperature so that you do not cook the egg and additional ingredients.

  3. Once cooled, stir in the brown sugar and vanilla.  Next, add both eggs and mix fully.

  4. In a separate mixing bowl, combine the Cricket Flours: All Purpose Baking Flour and other dry ingredients until they are fully mixed.  Next, begin to slowly fold in the dry mixture into the saucepan.  After the dry ingredients have fully been mixed in, add in your GHIRARDELLI Semi-Sweet Chips.

  5. The last step is to simply pour your final GHIRARDELLI Cricket Flours Brownie mix into your pan, and bake in the over for 25-30 minutes, or until your tester comes out clean.

Tracey’s snack bars from

Tracey Paulson: Episode 70

Probably my go to and keeps me from buying store bought…. even Tom might like these!!!  — Tracey Paulson

3 tablespoons all-purpose flour

1/2 cup coconut flour

1/2 cup sticky sweetener (agave/monk fruit/honey/maple) I use maple

2 scoops of protein powder of choice (I use vega chocolate)

2 cups chocolate chips (I use food for life vegan chunks)

2 cups nut butter (I use peanut)


2+ hours (until firm)

Ready in


  1. Mix dry ingredients and put aside

  2. Melt peanut butter and sweetener, mix well add to dry ingredients 

  3. Transfer to a lined pan (8×8 if you want thicker bars)

  4. Refrigerate until firm

  5. Melt chocolate with a tad of coconut oil (makes it easier to work with) and spread on top. 

  6. Alternatively, you can cut into bars and dip the entire bar in the chocolate and let harden on a baking rack.  

One-Pan Salmon and Veggie Bake

Angela Hunter: Episode 52

Angela says: I made this last night with asparagus in place of green-beans and I cooked the veggies for 10 min on the front side. Blake loved it, so it’s a win to me!

1 ¼ lbs. Wild-caught salmon, cut into 4 portions

½ small red onion, thinly sliced

Sea salt and black pepper

1 lb. sweet potato (about 1 medium)

2 Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade*, divided

½ lemon, thinly sliced

12 oz. green beans, trimmed

1 Tbsp. fresh dill (or ½ tsp. dried dill)

*May substitute: 2 Tbsp. avocado or olive oil + Juice of ½ lemon + 1 clove garlic, finely minced for the bottled dressing



Ready in
45 minutes


  1. Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
  2. Wash sweet potatoes and pat dry. Using a knife or mandolin slicer, thinly slice the sweet potato (with peel intact) into rounds about 1/8th inch thick.
  3. Place sweet potatoes on baking sheet. Add green beans and red onions. Drizzle 1 ½ Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade over vegetables. Toss to coat.
  4. Spread vegetables in a thin layer, making a space for each of the salmon filets. Nestle salmon filets into the vegetables then drizzle them with the remaining ½ Tbsp. dressing.
  5. Arrange lemon slices over the top of each filet. Sprinkle salmon and vegetables with dill, sea salt and pepper.
  6. Place pan in preheated oven and bake for 20 minutes. After 20 minutes, check salmon for doneness. If it flakes easily with a fork and is no longer opaque then it’s done. Remove it to plate and loosely cover with a second plate or a lid. Return vegetables to over and continue cooking an additional 5-10 minutes or until sweet potatoes are tender.
  7. Remove pan from oven. Serve salmon and vegetables with additional lime wedges and sea salt and pepper, if desired.
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