Recipes

Ranch Dressing

Paige Davis: Episode 32

Paige submitted TWO recipes!! 

2 cups fat free buttermilk

2 Tbsp dried parsley flakes (or 1/2 cup fresh)

1 1/2 Tbsp garlic powder

2 Tbsp lemon juice

1 1/2 tsp ground black pepper

Prep

Cook
n/a

Ready in
5 minutes

Directions

  1. Place cottage cheese with lemon juice in food processor and blend until smooth
  2. Combine with remaining ingredients in large bowl and whisk together.  
  3. Chill.  

Peanut Butter Hummus

Paige Davis: Episode 32

Paige directs us to a “healthy” dessert!

1 cup water

1/2 cup mini chocolate chips

1 teaspoon vanilla extract

1/2 cup peanut butter or almond butter

2 tablespoons sugar or honey

Prep

Cook
n/a

Ready in
5 minute

Directions

  1. Combine all ingredients into a food processor.  
  2. Puree until smooth and whipped.

Garlic Soy Edamame

Michael Kline: Episode 31

Michael Kline gives us a healthy and easy take on Edamame!

1 Cup Frozen Edamame

2 Teaspoons Soy sauce

2 Tablespoons Butter

2 Teaspoons Garlic

Prep

Cook
20 m

Ready in
30 m

Directions

  1. Melt butter over medium heat.
  2. Add frozen edamame to pan, stirring occasionally for approximately 6-8 minutes.
  3. Add soy sauce to edamame, stir.
  4. Chop garlic, add to pan and stir.
  5. Continue stirring ingredients together until edamame and garlic are fully cooked (2-3 minutes).

Tom’s gross shake

Chris Gallant: Episode 30

Chris Gallant doesn’t have recipes. So he provided one from Tracey Paulsen.  But it didn’t have a name.  So Tom named it.  And it didn’t have pizza or chicken tenders in.  So Tom called it gross.

1/4 cup quinoa

2 tbsp vanilla protein powder

fruit of choice

2 tbsp chia seeds

Dash of cinnamon 

2 tbsp hemp hearts

3/4 cups non-dairy milk

Prep
5 m

Cook
n/a

Ready in
Overnight

Directions

  1. Mix ingredients together
  2. Let sit overnight
  3. Top with fruit of choice (grilled pineapple recommended)

LauraPug Cosmo

Laura Pugerude: Episode 29

“Enjoy and ‘up your glass’!” – Laura Pugerude

4 parts Tito’s vodka

1 part fresh lime juice

2 parts Triple Sec

2 parts Ocean Spray light cranberry juice

Prep

Cook
n/a

Ready in

Directions

  1. Combine ingredients in shaker with ice and shake well.
  2. Pour into glass.
  3. Garnish with orange peel or lime (I’m not a fan of the lemon)

    *keep vodka and martini glasses in freezer.


PiñaPeloTini

Eric Shapiro: Episode 28

“Serve in a martini glass or keep in the sport insulated water bottle to help with attending kids swim meets and soccer games.” Eric Shaprio

1 part vodka (preferably coconut flavored). Could go with a nice organic vodka

1 part pineapple juice (again, could be organic)

Prep

Cook
n/a

Ready in

Directions

  1. Take your emptied sports water bottle (or martini shaker), combine ingredients with ice and shake vigorously.
  2. Serve in a martini glass or keep in the sport insulated water bottle to help with attending kids swim meets and soccer games.

Superhero Muffins

Claire Shorenstein: Episode 27

Claire shows us how to be a nutritional superhero with these yummy muffins!

6 tablespoons unsalted butter, melted

2 cups almond meal

1/2 cup currants or raisins, optional

1 teaspoon baking soda

1 cup grated zucchini (about 1 zucchini)

1/2 cup Grade B maple syrup

1 cup old-fashioned rolled oats (use gluten-free if sensitive)

2 teaspoons ground cinnamon

1/2 teaspoon fine sea salt

1 teaspoon vanilla

paper muffin cups

1/2 cup chopped walnuts

1/2 teaspoon ground nutmeg

3 eggs, beaten

1 cup grated carrot (about 2 carrots)

6 tablespoons unsalted butter, melted

Prep

Cook
25-35 m

Ready in
45 – 55 m

Directions

  1. Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups. 

  2. In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.

  3. In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.

  4. Add the wet ingredients to the dry ingredients, mixing until just combined.

  5. Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.  

Chicken Patty Burgers

Robin Nijankin: Episode 26

Robin shares amazing chicken patties with us!

2 ounces olive oil

1/2 red bell pepper, diced

1/4 cup diced artichoke hearts

1/4 cup diced artichoke hearts

1/2 teaspoon red chili flakes

1/4 teaspoon ground sage

Ketchup

Lettuce

1/2 red onion, diced

1 jalapeno, diced

1 1/2 pounds ground chicken

1 teaspoon dried oregano

1/2 teaspoon ground cumin

2 tablespoons seasoned bread crumbs

Mustard

Tomato

4 tablespoons diced black olives

2 cloves garlic, diced

1/2 teaspoon chili powder

1 tablespoon minced fresh parsley leaves

1/2 teaspoon celery salt

1 egg

Toasted sesame buns

Prep

Cook

Ready in

Directions

  1. In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.

  2. Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.

  3. In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

  4. Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.

     

Argentinian Meat Empanadas

Yanina Livingston: Episode 25

“A disfrutar!! (Enjoy!)
Let me know how they came out!”

Love, YaYa

1 medium onion chopped

20 Empanadas dough discs. (You will have to get these at a Latin store or use Goya, which is not my favorite, but will work. La Salteña is what I prefer.)

Olive oil

Cumin

1 red pepper chopped

2 finely chopped hard boiled eggs

Salt and Pepper

Crushed Pepper

1/2 pound of ground beef (I use the organic one from Costco)

10 finely chopped green olives

Sugar

Paprika

Directions

  1.  Prepare the filling:
    0. Sauté the onion and peppers in olive oil on a deep pan
    0. Add ground beef and brown
    0. Turn heat off and add spices to taste
    0. Add finely chopped hard boiled eggs and green olives.
    0. Once the mix is cold, it’s best to refrigerate overnight in a covered container
  2. To make the Empanada:
    0. Separate the dough discs that need to be cold so the dough won’t break.
    0. Mix an egg with sugar and paint the dough.
    0. Add a spoonful of the mix at the center of the dough
    0. Turn it over to meet one side with the other, it will look like a closed taco
    0. There are several ways of making “el repulgue” which is like closing firmly the empanada so the filling won’t spill. The easier way is to just use a fork and press firmly.
  3. Cooking:
    IF YOU USE THE OVEN:
    0. Heat the oven to 400
    0. Put the 20 Empanadas on an oven pan covered with parchment paper
    0. Paint the 20 Empanadas with the rest of the egg and sugar
    0. Bake for 30 minutes or until its golden brown.
    0. Let stand for 5-10 minutes and enjoy!
    IF YOU ARE FRYING:
    0. Don’t use the egg and sugar
    0. Use a fryer or frying pan
    0. Any oil you use to fry. Brown and voila!!

Homemade Kombucha

Emma Lovewell: Episode 24

“My new obsession is making kombucha at home. It requires the perfect amount of work and passiveness, and it doesn’t go bad if you forget about it for a few days. I like to compare it to owning a goldfish as a pet — very minimal maintenance. You check in on it every once in while and its in a big glass jar of liquid. It also kind of fascinates me — there’s a live culture growing and living inside of this liquid, and every day it looks a little different.” – Emma Lovewell shares a recipe from her blog.

1 gallon glass jar

1 cup of white sugar 

piece of cut up t-shirt for the top, with a rubber band

A scoby (there are kits where you can make your own, or you can get one from a friend who already makes kombucha which is what I did.) When your friend gives you their scoby make sure they include 2 cups of kombucha tea from their last batch with the scoby. 

6 tea bags (black, oolong, green)

Directions

  1. In a large pot heat 5 cups of water. Just hot enough that sugar will melt in the water. 
  2. Turn off heat and place 1 cup of white sugar and mix, place tea bags in liquid as well and let steep for a few hours, while simultaneously letting your liquid cool to room temperature. 
  3. Remove tea bags and put liquid mixture into your glass gallon container. Fill the rest up with room temperature water. Leaving a few inches at the top for the scoby and cups of past kombucha tea. 
  4. Place your scoby into the mixture with kombucha tea.  The scoby may sink to the bottom at first and then in a few days float to the top. Its all OK. 
  5. Put t-shirt or fabric over the top with rubber band to hold it in place. 

Now, depending on how warm the weather is, or how much light is in the room will depend on how quickly your kombucha will be ready. The ideal temperature is 75 degrees, and you should store it in a moderately dark place. You will need to let it sit for 7-30 days, I prefer around 10-14 days personally. The longer you let it sit the more vinegary it will taste. As you let it sit a new scoby will start to form at the top of the liquid, (this is the part that is most fascinating to me.) It looks like a white jelly fish floating at the top, covering the entire surface area of the liquid. It will get thicker and whiter every day. And will probably start forming on day 3 or 5. Here comes another fun part:

S E C O N D   F E R M E N T A T I O N 

If you want to flavor your kombucha, as I like to, I recommend doing a second fermentation. It will also make your kombucha more carbonated, which is fun. So once your kombucha tea is done and cultured, you can poor the liquid into smaller sealable glass containers. Leave a couple inches at the top, so do not fill all the way. From here you can pick which flavor you want. Here are a few that I recommend: beet and ginger; strawberry and ginger; pineapple and ginger. Can you tell I like ginger? Basically any kind of fruit juice is good, because the kombucha will continue to eat off of the sugar from the fruit juice, and create carbonation. Again, i’m not a scientist, just go with it. 

  1. Blend fruit/ginger in a blender. For one gallon of tea I used one raw beet and a chunk of ginger around 2 in x 1 in. 
  2. Pour fruit mixture into bottles of kombucha tea (use a funnel). You can strain the pulp out of the fruit, or leave it, up to you! 
  3. Seal the bottles and leave on your counter top for 2-3 days. 
  4. Use CAUTION when opening the bottles up, there will be carbonation and it can bubble and overflow making a mess. I recommend opening the bottles over the sink and with a kitchen towel on top. 
  5. Refrigerate to enjoy cold! 
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