Sous Vide Lamb

Sous Vide Lamb

Ingredient list:


2 Frenched rack of lamb

1 tbsp minced garlic

2 tbsp extra virgin olive oil

2 tsp sea salt

2 tsp black pepper

2 tsp Herbs de Provence

Mint Chimichurri:

1 C basil chopped finely

1/4 C mint chopped finely

1 shallot minced

1 tsp minced garlic

1/2 C extra virgin olive oil

1/4 C red wine vinegar

1 tsp sea salt

1 tsp black pepper

Pinch of red pepper flakes



Combine all ingredients

Mix well

Refrigerate for at least 1 hour


Rub garlic and olive oil into lamb

Sprinkle both sides with salt, pepper + Herbs de Provence

Vacuum seal lamb or place in zip lock bag

Using a Sous Vide cook at 133 degrees F for 2 hours

Remove lamb from bag, pat dry

Sear in a greased pan over medium high heat 1 minute per side

Lest rest for 3-4 minutes before slicing between bones

Top with Chimichurri and enjoy!

Yaki Soba Noodles with Salmon

I love making soup when it’s cold outside. I have been making a lot of noodle soups lately and I really enjoyed this one. You can find the yaki soba noodles in the refrigerated section of the grocery store. I always keep a few packages of these on hand, so great for weekday dinners.

What you’ll need:

2 Filets of skinless salmon

2 packages of yaki soba noodles (teriyaki flavor)

2 C water

1 tbsp soy sauce

Sugar snap peas

Asparagus cut into 1/2′ pieces

Sprouts (if wanted for garnish)


Cook noodles according to the package

Place in pot

Add seasoning

Add soy sauce

Bring to a boil

Add Salmon

Reduce to simmer

Simmer, covered for 10 minutes until salmon is cooked through

Add snap peas

Add asparagus

Top with sprouts if wanted




Mushroom burgers

Ingredient list:

4 Portobello mushroom caps cleaned

1 tsp garlic

1 C breadcrumbs

1 egg

4 buns

4 eggs for frying

Condiments of your choice: we used mustard, onions, tomatoes, pickles, cheese and lettuce


Steam  the mushroom caps in a large bowl filled with water and the caps, cook in microwave for 4-5 minutes until soft

Remove and chop finely, place in large bowl

Then add in the breadcrumbs, egg and garlic

Form into 4 patties and cover with plastic wrap if possible until they’re ready to be cooked.

Cook until golden brown on each side about 3-4 minutes .

If you want to add cheese, do that now

Compile your burger and enjoy!

Easy tomato tart

What you’ll need:

1 pre-made pie crust ( I usedPillsbury)

Olive oil

Sea salt

Oregano ( I used fresh but dried would be good also)

1 medium zucchini sliced thinly

1 C mushrooms sliced

2 C spinach roughly chopped

3-4 vine ripened tomatoes sliced

1 C shredded mozerella cheese

Red pepper flakes

Balsamic reduction (you can find this right by the regular balsamic vinegar in any grocery store) optional


Pre-heat oven to 375 degrees F

Spray non stick spray in the bottom of a glass baking dish (I used an 8″ square)

Roll the pie crust out and place it in bottom of pan, roll the edges down if needed and press in with thumb to secure them

Brush pie crust with olive oil and then sprinkle with sea salt and oregano

Spread zucchini slices out evenly

Add mushrooms

Add spinach

Sprinkle 1/2 cheese over vegetables

Place tomato slices

Top with remaining cheese

Sprinkle sea salt, oregano and red pepper flakes

Bake for 45 minutes covered, remove cover and bake until cheese is turning golden brown and bubbling

Remove from oven and let cool 5 minutes


Stuffed Acorn Squash

Ingredient list:

2 acorn squash halved and seeds scraped out

1/2 C sour cream

1/4 C pomegranate seeds

2 tbsp fresh chives

4 C spinach roughly chopped

1 tsp sea salt

1 tsp black pepper

4 tbsp bread crumbs


Pre heat oven to 425

Place halved squash in a shallow baking dish with 1/4″ water

Bake until soft, 45-60 minutes until soft

(Alternatively you could cook flesh side down in microwave for 10-12 minutes per 2 pieces)

Remove from oven and let cool enough to handle 

Scrape out as much flesh as you can, place in a large bowl

Using a potato masher or fork mash until smooth

Add sour cream, pomegranate seeds, chives and combine until smooth again

Stir in spinach

Season with salt + pepper

Spoon mixture back into hollowed out squash halves

Sprinkle 1 tbsp of breadcrumbs per squash half 

Drain water out of baking dish and place halves back into dish

Bake for 20-30 minutes until heated through 


Alternative stuffing ideas:

Tomatoes, red onion, cilantro + jalapeño 

Wild rice, mushroom + garlic

Quinoa, zucchini, mozeralla 

Vegan lettuce cups

Vegan lettuce cups:

Ingredient list:

1/2 C shredded carrots

1 shallot sliced thinly

1 c red wine vinegar

1 c white wine vinegar

1 tbsp agave

1 tbsp coriander

1 tbsp ginger powder

1 tsp red pepper flake

1 bell pepper sliced

1/2 English cucumber chopped

1 head of Bibb lettuce cleaned and stems removed

1 avocado sliced

2 tomatoes chopped

Fresh herbs (I used sage, thyme and basil from my garden, use whatever you have on hand)

1 tbsp aged balsamic vinegar (alternatively add honey to regular balsamic)

1 hot pepper sliced thinly (optional)


In a small saucepan combine vinegar, agave, coriander, ginger and red pepper flakes

Bring to a boil, reduce and let simmer for a few minutes while you prepare the carrots and shallot.

Place carrots and shallot in a large bowl, pour hot liquid over them to do a quick pickle. Set aside while you prepare other vegetables

In a food processor combine carrot mixture (with excess moisture removed), bell pepper and cucumber. Pulse a few times until roughly combined

In a small bowl combines chopped tomatoes, herbs, pepper and balsamic

To make cup: take lettuce cup, add carrot mixture, add avocado and top with tomato mixture.

  • Enjoy!

Poached Salmon

Ingredient list:

4 filets of skinless salmon

3 C vegetable broth

2 sprigs fresh dill

1 lemon sliced

10 green olives sliced 

Sea salt + pepper to taste 


Bring broth, dill and lemon slices to a boil, reduce heat 

Add salmon filets 

Simmer for about 8 minutes until cooked through 

Top with sliced olives, sea salt, pepper and additional lemon if wanted 


Stuffed Peppers

Polenta + Corn Stuffed Peppers

Ingredient list:

Tomato sauce: (alternatively you could use store bought red enchilada sauce)

5 celebrity or plum tomatoes quartered

1 red onion chopped roughly 

2 garlic cloves

1 tbsp olive oil

1 tsp sea salt

1 tsp black pepper


1 C of tomato or enchilada sauce 

2 pasilla peppers halved and seeds removed

1/4 C instant polenta

1 1/4 C water

1 tsp sea salt

1/2 C cheddar jack cheese

1 C frozen corn

1 tsp black pepper


Heat oven to 450

Combine tomatoes, onions, garlic and olive oil 

Spread vegetables on a baking sheet

Roast veggies for about 10-15 minutes until tomatoes start to release juices 

Remove from oven, put all veggies in a food processor and combine until smooth

Reduce heat to 400

Put 1/2 mixture (or enchilada sauce) in a square glass baking dish

Place pepper halves on sauce

In a small saucepan bring water  and salt to a boil

Stir in polenta, continue stirring until thickened

Add cheese, corn and pepper

Stir until cheese is melted 

Spoon mixture into peppers

Top with remaining sauce 

(I topped mine with red pepper flake but this is optional)

Bake for 15-20 minutes until heated through and peppers start to soften 

Top with salsa, gaucamole or sour cream (all optional)


Serves 2

Asparagus Casserole


Asparagus Casserole

Ingredient List:

5 hard boiled eggs halved lengthwise

2 bunches asparagus trimmed

2 tbsp butter

1 white onion chopped

3 tsp salt divided

1 tsp paprika

1 dash cayenne pepper

3 tbsp flour

3 tsp dijon mustard

2 C whole milk

1 C butter crackers smashed roughly

1 1/2 C shredded swiss cheese

Freshly ground black pepper


In a medium pot bring water to a boil

Add asparagus and boil for about 3 minutes until cooked through but still firm

Place asparagus in an ice bath when done cooking, once cool place on a plate covered with paper towels to dry

In the same pot melt butter

Add onion, 1 tsp salt, paprika and cayenne pepper and cook until translucent about 5 minutes

Add flour and stir until combined

Add mustard and stir until combined

Stir in milk, bring to a boil with stirring

Reduce heat and simmer until sauce is thickened about 5 minutes

In an 8” square pan pour 1 C sauce

Add half of the cooked, dried asparagus

Top with boiled egg halves

Sprinkle cracker crumbles over eggs

Place the remaining sauce over crackers

Place the remaining asparagus over sauce

Sprinkle 1 tsp salt over asparagus

Sprinkle with swiss cheese

Sprinkle with remaining salt and pepper

Bake for 25-30 minutes until bubbling

Turn oven on broil, broil for 3 minutes until browning



Print Asparagues Casserole Recipe

{dairy free} Shrimp Rissoto

Ingredient list:

1 lb of de-veined, peeled + cooked shrimp

2 tbsp olive oil divided 

2 garlic cloves minced

1 white onion

2 tomatoes chopped (I used vine ripened)

1 tsp sea salt

3 C seafood or fish stock

2 lemons (juice)

2 C mushrooms 

1 bunch asparagus chopped into 1″ pieces 

1 C Aroborio rice

1/2 C almond/soy or flax milk

1 tsp ground black pepper

1 tsp coriander 

1 tsp thyme

Stallions to top if wanted


In a small pot heat oil over medium heat

Add garlic

Cook until fragrant 

Add tomatoes and cook for a few minutes 

Add seafood stock

Reduce heat and keep simmering 

Add onion and cook until translucent 

Add mushrooms and asparagus and cook an additional 2-3 minutes

Add salt, pepper, coriander + thyme

Add the rice and cook until golden brown

Add 1/2 C seafood stalk mixture every few minutes until completely absorbed stirring continuously. Continue this process for about 20 minutes until rice is softened 

Add shrimp and milk and stir until milk is completely absorbed 

Top with chopped scallions