Organic Gluten Free Oatmeal Apple Banana Bread with Pecans, Sunflower Seeds and Flax

I tested this recipe the other day and it is super delicious!  The nutty crunch of the sunflower seeds, flax and pecans paired with the sweetness of the apples and bananas is really lovely.  This is especially delicious with some almond butter and a cup of tea!

While I was making this bread, it made me think of this quote that I love by Alice Waters, “It’s around the table and in the preparation of food that we learn about ourselves and the world”.  It truly captures everything I believe about cooking and what it can be.  My  daughter and I made this bread together and found great pleasure in the measuring, blending, smelling and tasting.  There are distinctive bonds formed when we gather to create delicious meals and enjoy them together.  It is in this gathering that I believe we find a piece of ourselves, our bond with others and nature.  I encourage you to do the same.

Please enjoy this recipe and if you love it share it and tag me on instagram@emery5

Ingredients:

7 packages of gluten free organic qia oatmeal
1 tsp baking powder
Pinch of sea salt
1 tsp real organic vanilla extract
1 tbs organic cinnamon
1 tsp fresh nutmeg
2 organic bananas mashed
1/2 cup real organic maple syrup
1/2 cup organic apple sauce
3 tbs organic grass fed ghee
3 local organic eggs
1/2 cup sunflower seeds raw unsalted
1/2 cup raw pecans
2 tbs organic flax seeds

Preheat oven to 375
Take a small bowl, add mashed banana, apple sauce, maple syrup, vanilla extract and eggs.  Whisk with a fork till fully combined then set aside briefly.  Take a high speed blender and add all 7 packages of oatmeal into the blender.  Place your blender on the high setting and blend until it forms into flour.  Add the oatmeal flour to a large bowl, then add baking soda, sea salt, cinnamon and freshly grated nutmeg and use a fork to fully combine the ingredients.  Now add the oatmeal flour mixture to the wet banana mixture.  Gently combine (do not over mix or bread will become tough) then add sunflower seeds and pecans ( save a few pecans and sunflower seeds for the top of the bread).  Gently mix the seeds and pecans through the batter then use a spatula and pour batter into a greased bread pan.  Then, sprinkle flax seeds and additional sunflower seeds and pecans on top. Bake at 375 for approx. 50 to 55 minutes till golden brown. Enjoy!

-Chef Emery Oxox ❤️❤️❤️

 

Gluten Free Organic Oatmeal Banana, Rum and Seasonal Pumpkin Bread with Dark Chocolate Chips

Fall is absolutely one of my favorite seasons and this banana bread will honestly have your whole house smelling incredible!  This recipe is super easy to make and kids will love it to.  I’ve been enjoying a slice in the afternoon with a hot cup of tea working on slowing my pace down and finding the beauty in the slow down.  This time of year nature is beginning to transition towards winter and we are a part of nature.  You may notice feeling more inward or wanting to curl up on the coach with a good book.  I encourage you to do so and this recipe is a perfect opportunity to allow yourself that time.  There is something about cooking and connecting with real food that just relaxes the mind.  The smell and aromas that fill your home are a sensory gift for the soul that truly connect us with ourselves, nature and others.  My hope is that you make this recipe and enjoy the fall slow down and all the beauty that nature provides.  Enjoy it by yourself, with family or a good friend.  Much love.

3 tbs organic grass fed ghee

1 tsp real organic vanilla extract

3 local organic eggs

3 organic bananas peeled and mashed

1 additional organic banana peeled and sliced in half for top of bread

1/2 can of 15oz organic pumpkin

1/2 cup organic real maple syrup

2 tbs rum ( optional but note that rum will cook off so it is perfectly suitable for kids.  It adds a subtle fantastic flavor to the bread )

7  individual 8oz packages of gluten free Qia oatmeal ( your choice what flavor )

1 tsp sea salt

1 tsp organic cinnamon

1 tsp baking powder

1/4 cup 70% dark chocolate chips

Preheat your oven to 375.  Then grease one bread pan with 1 tsp of oil.  Take 5 of the individual 80z packages of oatmeal and add to a high speed blender.  Blend on high till it forms into flour.  Then add flour to a small bowl with sea salt, cinnamon, baking powder and the last 2 individual 80z packages of oatmeal ( do not process these into flour and leave the oatmeal in it’s whole form ).  Set aside briefly.

In a large bowl, add ghee, vanilla extract, eggs, mashed bananas, maple syrup, puréed pumpkin, rum.  Mix with a fork until well combined then add the flour mixture.  Fold the batter till just fully combined then add the dark chocolate chips.  Once all the ingredients are combined use a spatula and add the batter into your bread pan.  Then take the sliced banana and lay on top of the batter then press the banana gently down into the batter.  Bake at 375 for approx. 1 hour till golden brown.  Cool and Enjoy!

-Chef Emery oxoxo

Gluten Free Organic Banana Rum Walnut Bread

I absolutely love this time of year.  Cozy fall sweaters, crisp mornings, apples, pumpkins, warm tea, a good book and cozy recipes like this.  Our bodies were meant to align with the seasons and it is important to listen.  You may notice you crave cold raw foods less such as salads, smoothies, etc. and are beginning to gravitate towards warmer dishes.  I always notice I want to drink a lot of tea this time of year.  This is our bodies highly intelligent way of aligning us with nature and preparing us for winter.

This quote from Alice Waters “Coming To My Senses” is so beautiful, important and captures everything I truly believe about food and our higher connection to it.  “I really believe that nature is everybody’s mother- and I think our disconnection from it is the reason for so many of the problems we have now.”  I think much of our culture is disconnected from nature in a way that is limiting us.  Food and cooking is such an easy way to do this.

This recipe is a favorite in our home and the combination of the ghee, ripe bananas and rum make it really lovely not to mention it is super easy to prepare.  You will not even taste the rum and any alcohol will cook off so do not worry about it not being appropriate to give to kids.

Preheat oven to 375

3 tbs organic grassfed ghee
3 organic local eggs
1 tsp real organic vanilla extract
3 organic ripe bananas peeled and smashed
3 tbs plain coconut yogurt
1/3 cup organic real maple syrup
2 tbs high quality rum ( optional )
Pinch of sea salt
1/3 organic raw walnuts ( optional )
1 tsp cinnamon
2 1/2 cups gluten free Pamela’s baking flour

Take a large bowl and combine ghee, eggs, vanilla extract, bananas, sea salt, coconut yogurt, maple syrup and rum using a fork to whisk till combined. Then add cinnamon and fold the flour into the batter using your fork. Add walnuts and combine, then using a spatula pour the batter into a greased bread pan then bake at 375 for approx. 50 to 1 hour. Cool and slice. Enjoy! Oxox – Chef Emery ❤️❤️

Chicken with White Wine, Garlic and Fresh Herbs

This is the perfect Sunday dinner in my opinion and will gather a crowd for sure.  I also love it because it can be served very simply with a salad or you can get fancy and add a variety of sides.  Think corn bread, sautéed garlicky veggies, roasted potatoes.  Whatever your in the mood for!  This recipe is also fantastic because it is packed with a variety of fresh herbs which is so good for our bodies.  Our bodies absolutely love variety and herbs are such an easy way to provide the body with variation not to mention they have medicinal qualities that are fantastic for us.  The whole cloves of garlic also give this dish some serious immunity boosting power as well!

 

** Chefs Tip – I recommend a cast iron pot with a lid but if you do not have this any oven safe pot with a lid will work.

Preheat your oven to 400 degrees

1 Whole Organic Chicken ( washed, patted dry and the cavity rubbed with sea salt )

2 to 3 Sprigs Fresh Organic Rosemary washed

2- 3 Springs Fresh Organic Thyme washed

1 Handful Fresh Organic Basil washed

1 Handful Fresh Organic Chives washed

1 Handful Fresh Organic Parsley washed

3 Cloves Organic Garlic with the tops cut off ( leave the peel on )

1 Organic Red Onion Peeled and Sliced

1 Organic White Onion Peeled and Sliced

2 tbs Organic Dried Oregano

2 tbs Organic Herbs de Provence

2 Cups White Wine

1 1/2 tbs Organic Cultured Grass Fed Butter

Sea Salt

Freshly Ground Black Pepper

Wash then pat the whole chicken dry, then salt the cavity.  Rub the dried chicken on all sides with sea salt, freshly ground black pepper, herbs de Provence, and oregano.  Now take your oven safe pot or cast iron pot and add butter, then place the heat on your stove top to medium.  Let the pot get fairly hot, then add the chicken into the hot cast iron pan.  Sear each side of the chicken till golden brown ( approx. 6-7 minutes on each side).  Once browned, add white onions, red onions and garlic bulbs around the chicken.  Now add all of the fresh herbs placing them around the chicken.  Then sprinkle additional dried oregano, herbs de Provence, sea salt and freshly ground black pepper over the chicken.  Now add the white wine and let simmer for 5 minutes.  Place the lid on the pot and place in the oven at 400 for 15 minutes.  Then reduce to 275 and cook for an additional 1 hour and 30 minutes.  Remove from the oven and let rest for 5 minutes then dinner can be served!  Your whole house will smell magnificent. Enjoy!  – Chef Emery oxoxox

Organic Tomato Bolognese


People often say to me that looks really delicious but I don’t have the time to cook like that or that will take me too long to make.  I truly believe that with a little organization, meal prep and consistency, we can all get there.  Trust me, as a very busy business owner, professional chef and managing two children’s very busy schedules, I get that it can be absolutely overwhelming.  I feel overwhelmed myself but I have specific daily tools that have really helped me such as a weekly schedule of what’s happening in my calendar, a free grocery app on my phone that helps me organize my weekly grocery shop list and then some meal planning.  I set one day out of the week to grocery shop and vaguely plan menu “ideas” and then I just commit to it.  There are some weeks I don’t even have time to plan menu ideas but because my fridge is organized and stocked with fresh real food, there is always something to quickly assemble and get on the table.

My hope is that these tips can help you get there too because when we take the time to sit down for a meal, slow down, connect with our family and make real food a priority everything just gets better.  The difference is startling and leaves me with more mental and physical energy for my job, mothering as well as for fitness.  We can all get there, it just requires a little focus and discipline.

Now onto this delicious easy recipe!!  This is super easy to do and especially delicious this time of year because it’s tomato season!!  My kids literally squeal over this and ask for it at least one a week.  It also can be made in larger batches and frozen so that you can get several meals out of it.  I love the versatility of it as it can accommodate varying diets.  For example,  I always put the kids over organic gluten free tinkyada pasta penne or spaghetti but sometimes for myself I will put this over sautéed seasonal zucchini ( another great way to use up that overloading seasonal produce this time of year ). Whatever way you like it, this is super easy to do and will get dinner on the table fast.  This can also be adapted to be vegetarian/vegan by simply omitting the meat which would be delicious as well.

 

Organic Tomato Bolognese

2 cans organic crushed tomatoes 28.2 oz or 9 large fresh organic seasonal tomatoes washed and cored

1 organic white onion washed, peeled and diced

2 cloves organic fresh garlic peeled and minced

2 organic dried bay leaves

1 tsp organic dried oregano

1 tsp organic dried basil or fresh basil can be used as well

1 tsp dried organic red pepper flakes ( optional ) sometimes I omitt this for kids as it makes the sauce slightly spicy

1 lb organic grass fed ground beef or ground turkey can be used

2 tbs organic olive oil

1 tsp sea salt

freshly ground black pepper

2 tbs organic tomato paste

2 cups of water ( I generally rinse the cans of crushed tomatoes  and then add the water to the sauce so there is zero waste ) ** you will need to add the water though if using fresh tomatoes

 

If using fresh tomatoes, you will need a high speed blender.  Wash and core the tomatoes then slice with a knife into smaller pieces.  Add to your blender until they are completely crushed.  Set aside briefly.

Take a large stock pot and add olive oil then place the heat on your stove top to medium.  Once hot, add oregano, basil, red pepper flakes and minced onion.  Cook approx. 8 minutes till onions are translucent then add garlic.  Cook another 2 minutes sautéing quickly so the garlic does not burn.  Now add ground beef or ground turkey and season with sea salt and black pepper and continue to cook approx. 8-10 minutes till the meat is fully cooked.  Now add freshly crushed tomatoes or the two cans of crushed tomatoes, bay leaves along with the tomato paste.  Then add water and increase the heat on your stove top to high and bring the sauce to a quick boil stirring frequently.  Once the sauce comes to a boil, reduce immediately to a low heat and let simmer with the top off the pot for approx. 30 minutes.  The liquid or volume of the sauce will reduce and thicken which is what you want.  Your sauce is ready!

The sauce can be served immediately or placed in airtight containers and be frozen once cooled for future use.  Optimally, this sauce gets better and better as the flavors come together so it can be made a day ahead then served the next day.  It is still fabulous the day of though and especially delicious with copious amounts of Parmesan Reggiano.    Serve over your favorite pasta or zucchini zoodles and dinner is served!

Xoxo -Chef Emery

 

Two Beautiful Vegan Cheeses

I’ve been playing around a lot lately with nut cheeses and its super easy, plus so delicious.  They are incredibly versatile as they can be coupled with salads, spread for crackers or a fabulous sandwich spread.  You can make a fancy vegan “cheese” platter with dried fruit, local honey, crackers, pickles, olives just to name a few ideas.  Also, fresh herbs, spices and dried herbs can be adjusted to your liking for this recipe.

As an organic chef, I feel a responsibility to bring a variety of recipes to the forefront with a mindfulness about the larger impact food has on our earth’s soil and the health of our climate.  This will always be my larger work.  I hope you enjoy these recipes.

 

“WE DO NOT INHERIT THE EARTH FROM OUR ANCESTORS, WE BORROW IT FROM OUR CHILDREN”  –  Ancient Native Proverb

 

Chefs Note**

You will need a food processor to make both of these recipes.

 

Organic Raw Almond Cheese with Spinach and Tart Cherries

1 cup soaked raw organic almonds

1/2 cup organic caramelized onions

1 tbs organic avocado oil

1 tsp sea salt

freshly ground black pepper

1 cup organic washed spinach

1/2 cup organic dried cherries or cranberries can be used if you can not find dried cherries

2 tbs nutritional yeast

Place almonds in a medium bowl and fill with cold water covering the almonds.  Soak for at least two hours and ideally overnight.  Once almonds have soaked, your ready to make your cheese.  Take a medium saute pan and add 1 tbs of organic avocado oil.  Peel, wash and mince one medium yellow onion.  Place heat on medium and add minced onion, sea salt and black pepper.  Cook approx. 15 minutes till onions are translucent.  Separate the onions into two portions for each cheese ( as you will be using one portion of the cooked onion for each cheese recipe ) and set aside briefly.  Drain the water from the almonds and then add almonds to food processor along with half of the cooked onions, spinach, cherries and nutritional yeast.  Pulse until all the ingredients are fully combined then scrap the sides with a spatula and continue to pulse.  Once the ingredients are fully combined remove from food processor and use your hands to form into a cheese like shape on your favorite plate.  Refrigerate for one hour to let it fully set up.

Organic Raw Cashew Cheese with Cumin and Fresh Herbs

1 cup soaked raw organic cashews

1/2 cup organic caramelized onions

1 tsp sea salt

freshly ground black pepper

1 tbs organic cumin

3 tbs organic green onions washed and minced

3 tbs organic fresh basil washed and minced

the juice of one organic lemon

2 tbs nutritional yeast

Place cashews in a medium bowl and fill with cold water covering the cashews.  Soak for at least two hours and ideally overnight.  Once cashews have soaked, you can begin making the cheese.  Take the other portion of the cooked onions for the cheese and set aside briefly.  Drain the water from the cashews and then add cashews to food processor along with half of the cooked onions, cumin, fresh green onion, basil, lemon and nutritional yeast.  Pulse until all the ingredients are fully combined then scrap the sides with a spatula and continue to pulse.  Once the ingredients are fully combined remove from food processor and use your hands to form into a cheese like shape on your favorite plate.  Refrigerate for one hour to let it fully set up.

Enjoy! – Chef Emery oxoxo

 


 

Gluten Free Sweet Potato and Dark Chocolate Skillet Cake



Lets Eat Cake!!

I received a lot of requests to get this recipe up on my blog and personally I have been wanting to share this recipe because it is a perfect example of how we can marry our emotional needs to wanting things like “chocolate cake” while packing in some nutritional value along with it.

This recipe is super easy to do and it really satiates that need and desire for a super moist and chocolatey cake.  I actually omitted the maple syrup because I generally do not like things very sweet but most people will want to add at least 1/4 cup to 1/2 cup of maple syrup.

For athletes especially or people that are carb cycling, sweet potato is a fantastic way to refuel energy, blood sugar regulation as well as muscle recovery for the body.  Sweet potatoes are antioxidant rich and anti-inflammatory, great for skin and full of important vitamins such as Vitamin A, B6, C and are full of potassium and magnesium.  They also add a nice sweetness and moisture to baked goods without even knowing there is any sweet potato in it.

Preheat your oven to 400 degrees

1 1/2 Cup Nut Milk ( I used unsweetened hemp milk, almond milk, regular milk or buttermilk could be used as well )
1 tsp Sea Salt
1 tsp Baking Powder
1 Small Organic Sweet Potato Cooked, Cooled and Peeled ** Chef’s Note bake sweet potato at 350 for 1 hour then peel and using a spoon scoop the flesh of the sweet potato out.
3 Organic Local Eggs
3 tbs Organic Olive Oil
1 tbs Organic Real Vanilla Extract
1/2 cup Organic Unsweetened Cocoa Powder
1 Cup Gluten Free 1 to 1 Baking Flour by Bob’s Mill
1/4 to 1/2 cup Organic Real Maple Syrup (optional but encouraged as the cake will not be very sweet without it )
3 tbs Chopped Organic Dark Chocolate

Chef’s Note ** You will need a iron skillet for this recipe but a regular baking pan can be used.  Use 1 tbs of Organic Unrefined Coconut Oil to grease the pan or skillet.

In a medium bowl, add unsweetened cocoa powder, sea salt, gluten free flour, baking soda.  Set aside.

In another medium bowl, crack eggs into bowl then add olive oil, cooked sweet potato, maple syrup, vanilla extract and nut milk.  Whisk fully with a fork. Now add the above dry ingredients until all the ingredients are fully combined.  Add chopped chocolate and combine.

Pour into greased pan and bake at 400 degrees for approx. 25-30 minutes till firm in the center.  Let cool.

For Ganache:

1 tbs Organic Unrefined Coconut Oil

1/2 of a 10 oz Bag of Organic 70% Dark Chocolate Chips

Use a double boiler or two pots of similar size placed on top of each other.  Add water to the bottom pot or to the double boiler.  Place other pot on top and add dark chocolate and coconut oil.  Place heat on medium to high heat till chocolate begins to melt then reduce heat slightly.  Use a spoon or spatula to combine the chocolate with the coconut oil till the chocolate is fully melted.  Once melted, use a spatula to cover the top of the cake.  This can be served with fresh berries and some coconut cream or ice cream!  I personally love mine on it’s own with a cup of tea.

Enjoy!  Let’s eat cake!  oxoxox -Chef Emery

Plant Powered Recipes



Lately I’ve been quite thoughtful about our environment and the current state of the world.  It is easy to feel completely overwhelmed and lost in knowing what we can each individually do.  My hope lies in the belief that each of us can be stewards in impacting change.  With consciousness, we each can make a difference and there has never been a more important time to act and  be of service.  In my personal responsibility as a chef, this especially got me thinking.  How can I personally do more?

The foundation of my work as always been to advocate in supporting local agriculture and farming practices.  The concept that when we eat locally, organically and seasonally, it not only benefits our own health but the health of the earth’s soil and climate.  Recently though, I was thinking how can I take this a step further?  What if each and everyone of us dedicated one or two days out of the week to eating more of a plant based diet or at least incorporating it more?  This act alone if done on a large scale could have a monumental impact on our personal contribution to the global footprint.

As a result, I have started playing around in the kitchen creating new recipes that are plant based and full of flavor.  They are truly delicious and an example of how we can eat this way and never feel deprived in anyway.  These two recipes are lovely and incredibly versatile.  I hope you enjoy them as much as I have.

Chefs Note :

Both of these recipes can be made at the same time. You will need a food processor.

Walnut pate
1 1/2 cups Raw walnuts soaked for at least 2 hours in water
2 small shallots peeled and diced
Garlic 1 clove minced
Sea salt
Fresh ground black pepper
2 tbs green onion washed and diced
2 tbs gluten free tamari
1 tbs olive oil
1/4 cup water

Take a medium size bowl and fill with cool water then add walnuts and soak for at least 2 hours.

Take a large sauté pan and add olive oil. Place heat on medium and add shallots, garlic, green onions, sea salt, black pepper. Sauté approx. 8 minutes till shallots are golden brown. Set aside.

Drain soaked walnuts then take your food processor and add walnuts.  Now add shallot and fresh herb mixture.  Add gluten free tamari then begin to pulse the mixture till it begins to combine.  Now add water slowly till the mixture begins to become smooth (up to 1/4 cup)

Use a spatula to store in an airtight container. This will last for up to 7 days. It’s great on crackers, with crudité , sandwiches and so much more!

Cashew cheese

1 1/2 cup raw cashews soaked for at least 2 hours in water
1 tsp sea salt
Fresh ground black pepper
Juice of one lemon
2 tbs nutritional yeast
2 small shallots peeled and diced

2 tbs green onions washed and diced
1 clove garlic minced
1 tbs olive oil
1/4 cup water

Take a medium size bowl and fill with cool water then add cashews and soak for at least 2 hours.

Take a large sauté pan and add olive oil. Place heat on medium and add shallots, garlic, green onions, sea salt, black pepper. Sauté approx. 8 minutes till shallots are golden brown. Set aside.

Drain soaked cashews then take your food processor and add cashews. Now add shallot and fresh herb mixture. Add fresh lemon juice, nutritional yeast, then begin to pulse the mixture till it begins to combine. Now add water slowly till the mixture begins to become smooth (up to 1/4 cup)

Use a spatula to store in an airtight container. This will last for up to 7 days.  This is so delicious and versatile! Great with roasted vegetables and sandwiches.

Enjoy -Chef Emery oxox

 

Local Chicken Thighs with White Wine, Lemon, Olives and Fresh Herbs


This is so easy to do and absolutely delicious! It is great as an every day family meal or fantastic when entertaining.

8 Local Organic Chicken Thighs ( with the skins on )

1 Tbs Organic Cultured Grass Fed Butter

2 Tbs Extra Virgin Organic Olive Oil

The Juice of One Organic Lemon

1 Organic Lemon Washed and Sliced

1 tbs Raw Local Honey

1 Cup Organic Olives ( a variety of  green and black not pitted )

2 Cups White Wine

4 Sprigs Fresh Organic Thyme Washed

2 Sprigs Fresh Organic Rosemary Washed

1 tsp Himalayan Sea Salt

Freshly Ground Black Pepper

Preheat oven to 400

*Chefs Note: You will need a oven safe cast iron pan*

Salt and Pepper both sides of your chicken thighs. Then place your cast iron pan on the stove top placing the heat on medium. Add olive oil and butter. Once butter is just melted add chicken thighs with the skin sides down.  Cook approx 6 minutes then flip the thighs over and cook an additional 6 minutes on other side ( skins should be golden brown).

Now drizzle thighs with honey, then deglaze the pan with the juice of one lemon and white wine.  Reduce heat to low and then add fresh thyme, rosemary, olives and lemon slices.  Cook on low heat with the top off for approx. 6 minutes then remove from heat.

Place in the oven with the top on at 400 for 15 minutes then reduce heat to 350 for approx. 25 minutes more. Serve on its own with a big salad or we love this dish with basmati rice and sautéed garlicky greens such as Swiss chard. Make sure to spoon the copious amounts of the glorious sauce over the dish when serving.

Enjoy! – Chef Emery ❤️ Oxox