In our shop there are many different conversations that take place and many time it is about food. It usually starts when someone asks about where is a good place eat in this area, and I usually respond with ‘I am sorry I don’t eat around here as I eat extremely clean.’ This usually leads to larger conversations about health & food with many wanting some of the recipes I talk about. This page will be dedicated to recipes.
Please know that I am not a chef & haven’t been trained on how to write a recipe but I will do my best.
Since am not a Chef, I don’t usually measure ingredients and just create.
Roasted Garlic Cubes
Ingredients - Peeled garlic cloves
Olive oil
Directions - Put peeled garlic into a casserole dish, drizzle with olive oil & stir. Cook at 350 degrees until garlic is soft to the point you can mush it with a fork. Stir until completely mushed. Pour roasted garlic into a storage bag, cut a small hole in one corner then put into ice cubes trays and freeze. Once frozen place cubes into a freezer safe storage container. Use as needed.
Garlic Chicken
Ingredients for chicken - Boneless chicken
Parmesan Cheese
Italian Seasonings
Olive Oil
Seasonings
Ingredients for sauce - Garlic cubes
Stick of butter
Heavy Cream
Dry Chives (optional)
Chicken directions - Cut boneless chicken into cubes. In a bowl mix a small amount of olive oil & your choice of seasonings, the amount depends on how much you are making. You only need enough to coat the chicken. In another bowl mix parmesan cheese & Italian seasonings. Dip the chicken cubes into the oil then coat with the parmesan cheese, place cubes on coated (oil) cookie sheet or coated air fryer pan.
Cook - Air Fryer - 400
Oven - 375
Cook until the cubes start to brown and become crispy, you can decide how crispy you want them.
Sauce directions - Melt butter & garlic cubes, add chives once melted and then add heavy cream until it is the thickness you would like. Heat until warm.
With this dish I usually serve cauliflower rice & asparagus.
I make a lot with Fathead Dough as it is very versatile and can be used for sweet or savory breads and desserts. The photo shows a grilled cheese with my Blended Soup (recipe below). I make large batches at a time and freeze them so I always have items on hand when I don't have time to cook a complete meal.
Fathead Dough: I make sandwich rounds, hamburger rolls, pretzels, bagels, pizza crust, garlic breadsticks, etc... with it.
1 cup of almond flour
1 cup of mozzarella cheese
1/2 cup of cheddar cheese
2oz of cream cheese
1/2 teaspoon of baking soda
1 tbsp liquid coconut oil
chives
garlic salt
Chocolate Fathead Dough: I make a Whoopie Pie style cookie with mint cream filling, cream cheese pinwheels and a dessert where I put a circle of dough at the bottom of a silicone cupcake wrapper, and cook. When cooled, I add some cream cheese and a drop of fruit (I usually cook frozen berries).
1 cup of almond flour
1 cup of mozzarella cheese
1/2 cup of cheddar cheese
2oz of cream cheese
1/2 teaspoon of baking soda
1/4 cup of cocoa powder
1/4 cup sugar substitute (I use Truvia)
1/2 teaspoon of vanilla.
Blended Soup: Blended soup ingredients can vary depending on what foods you like & can eat. For me, I am still very limited on what I can eat so my selection may be different than what you would like. My recipe will give you the basics and you can create version that helps you with your health!
Mushrooms - I use a variety of types
Cauliflower
Zucchini
Summer Squash
Butternut Squash
Kale
Large container of Ricotta Cheese
Bone Broth
Herbs that you like for flavor.
Add all veggies & herbs into a large pot, add bone broth so it is about 1.5” under the veggie level. Boil until all veggies are cooked thoroughly. Let cool for a bit then use an immersion blended to puree the veggies*, once it is all mixed, add the ricotta cheese to make it creamy.
*Take breaks as you do not want to overheat the blender.