In the Kitchen

Food has always been something I think about a lot. I’m often planning the next meal while still finishing the current one. Cooking is something I genuinely enjoy, and over time it’s become a big part of how I take care of myself and my family. Cooking for my people has always been one of the ways I show my love.

For many years I didn’t always have the time to cook as much as I would have liked, but lately it’s something I’ve been enjoying more and more. I like knowing exactly what goes into the food we’re eating and being able to focus on simple, healthy ingredients.

Most of what I cook focuses on whole foods that are approachable and easy enough to make on busy nights. I try to keep things mostly gluten-free, though a little sneaks in from time to time when cooking for the girls.

Recipes to Save for Later

SAVORY

Meals in our house are all about enjoyment. I need to really love what I’m eating (I’m a terrible leftovers person), so meals tend to be satisfying and something everyone at the table is excited about.

Flank Steak with Chimichurri

This is my go to for larger family or guest dinners. It’s SUPER easy and is always a crowd pleaser. And I love that I don’t have to fire up a grill, which admittedly, I’ve never done before. My kiddos ask for this almost weekly, so I will make the spice mixture and save to make this even quicker. Paired with mashed potatoes and roasted garlic broccoli is perfect.

Recipe from Epicurious.com

  • 1 1/2 pounds trimmed flank steak

    1 1/2 teaspoons kosher salt

    1/2 teaspoon ground cumin

    1/2 teaspoon ground coriander

    1/4 teaspoon black pepper

    1 large garlic clove

    1 1/2 cups fresh cilantro

    1 1/2 cups fresh flat-leaf parsley

    1/4 cup distilled white vinegar

    1/3 cup olive oil

    1/4 teaspoon cayenne

  • Step 1

    Preheat broiler.

    -

    Step 2

    Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.

    -

    Step 3

    Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.

    -

    Step 4

    Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.

Another dish we have on repeat. Again, so easy and tasty. Serve with any fresh vegetables you have and rice or couscous.

Recipe from cookingclassy.com

Garlic Butter Chicken Bites

  • 1 1/4 pounds boneless skinless chicken breast, cut into 1 ¼ inch pieces

    2 Tbsp all purpose flour

    1 ½ tsp Italian seasoning

    Salt and freshly ground pepper

    1 Tbsp olive oil

    3 Tbsp unsalted butter, divided

    1 ½ Tbsp minced fresh garlic (4 cloves)

    2 Tbsp finely chopped fresh parsley

  • Preheat a 12-inch non-stick skillet over medium-high heat.

    Dab chicken on all sides dry with paper towels.

    Sprinkle flour, Italian seasoning, and desired amount of salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper) over chicken. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed).

    Add 1 Tbsp olive oil and 1 Tbsp butter to skillet, butter should melt quickly. Tilt pan to evenly coat.

    Add chicken in an even layer, work to leave some space between pieces so they'll brown rather than steam.

    Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through.

    Add remaining 2 Tbsp butter in small pieces, along with garlic and parsley. Cook 1 minute longer (chicken should be 165 in center and no longer be pink).

    Serve right away.

Salmon w Mango Avocado Salsa

This is the perfect summer dinner that you’ll find me making all year, as long as I can get my hands on some ripe mangoes. This is SO full of bright flavor and the salmon is cooked best with ghee, salt and pepper and seared in a very hot pan. My adventurous eater favorite!

Recipe from nomnompaleo.com

  • SALSA

    2 cups diced ripe mango about 2 mangos

    ½ cup finely diced red onion

    1 cup diced Hass avocado 1 medium avocado

    ¼ cup minced fresh cilantro

    2 tablespoons extra virgin olive oil

    freshly ground black pepper

    big pinch of kosher salt

    ¼ teaspoon red pepper flakes

    Juice from 1 lime

    SALMON

    1½ pounds fresh wild king salmon filet  pick a thick piece

    2 tablespoons ghee

    Kosher salt

    Freshly-ground black pepper

  • FOR THE SALSA:

    Dice mango, red onion, cilantro, avocado and add to a bowl

    Add everything to this same bowl. Stir to combine, and adjust for seasoning. 

    FOR THE SALMON:

    Start by cutting the salmon filet into 4 serving-size pieces, if they aren’t already

    Pat ’em dry. Really dry. And then season all sides with salt and pepper.

    Heat a tablespoon or two of ghee in a cast iron skillet over medium-high heat until shimmering. Add the salmon, skin-side-down, and then turn down the heat to medium-low. Gently press each piece of salmon down with a flexible spatula to prevent them from curling up, you want the skin to crisp evenly.

    Cook for 6 minutes or until the crispy skin releases from the surface of the skillet (or until a meat thermometer registers between 120°F and 130°F). For good color, quickly sear the other sides of the salmon, about 60 seconds per side.

    Serve the filets with the crispy skin on top, and spoon on the Mango + Avocado Salsa.

SWEET

I have a serious sweet tooth, so desserts are always part of the mix. I tend to lean toward paleo-style treats so they feel a little less naughty.

Healthy Twix Bars

These are better than the real thing. The perfect combination of chocolate, sweet and salty. So easy to make and stay fresh refrigerated for days. I use Enjoy Life dairy free chocolate chips to make sure they’re paleo. I’ve had many special requests for these guys.

Recipe from rachelsgoodeats.com

  • SHORTBREAD LAYER

    1/2 cup coconut flour

    1/2 cup almond flour

    1/3 cup coconut oil, melted

    3 tbsp honey, warmed, (feel free to sub maple syrup)

    CARAMEL LAYER

    1/2 cup almond butter, creamy or crunchy, (swap for your fave nut or seed butter)

    1/4 cup coconut oil

    1 tsp vanilla extract

    1/4 cup maple syrup

    pinch sea salt

    CHOCOLATE LAYER

    One 2.5 oz dark chocolate bar (I use Evolved Eating Signature Dark), Or sub 1/2 cup chocolate chips

    1 tbsp coconut oil

    1/4 tsp flakey sea salt

  • SHORTBREAD LAYER

    • Preheat oven to 350 degrees F.

    • Combine coconut + almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.

    • Line a smaller baking dish (I prefer a 6×6 baking dish) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.

    • Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.

    CARAMEL LAYER

    • Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.

    • Remove from burner and let cool completely.

    CHOCOLATE LAYER

    • Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.

    TWIX BARS

    • Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens completely, about 1-2 hours.

    • Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.

    • Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef's knife, slice into 1/2-inch strips, and from there, slice each strip into thirds. *if you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices.

    • Ready to serve!! Enjoy! Store in airtight container in the freezer or fridge.

There’s nothing with brown butter that I don’t love. And these gluten free cookies are at the top of that brown butter list. A warm bite of these chewy centers and crispy edges with some raw milk - nothing better!

Brown Butter Chocolate Chip Cookies

  • 1/2 cup butter

    1 3/4 cups almond flour

    1/2 cup coconut sugar

    1 egg

    1 tsp vanilla

    1/2 tsp baking soda

    1/4 tsp sea salt

    1/2 cup dark chocolate chips (or chopped dark chocolate)

  • Brown the butter in a saucepan until it smells nutty and turns golden. Let cool slightly.

    Whisk together browned butter, coconut sugar, egg, and vanilla.

    Stir in almond flour, baking soda, and salt.

    Fold in chocolate.

    Chill dough 20–30 minutes (important for almond flour cookies).

    Scoop onto parchment-lined baking sheet.

    Bake 350°F for 9–11 minutes until edges set.