Vegan Cannellini and Garbanzo Bean Meatballs with a Roasted Red Pepper Sauce

It is world vegan day today and it go me thinking about delicious vegan recipe ideas!  Even if your not a vegan, these are so yummy and even my kids surprisingly loved these wholesome bowls.  I really believe we all could benefit from eating at least 2-3 plant based meals during the week and dishes like this are a fun way to do it.  They are super versatile as you can add whatever sauté veggies or roasted veggies you love.  I made vegan rice bowls and piled it high with sautéed purple cabbage, mushrooms and kale along with some sliced avocado but there are endless options.  You could serve these meatballs over pasta or with sweet potatoes, squash, regular roasted potatoes or make falafel sandwiches or pita sandwiches and then pile high with these meatballs.  This fantastic red pepper sauce can also be used in a variety of ways.  It is lovely as a dressing for just about any veggie, salad or even over tofu.

Vegan Cannellini and Garbanzo Bean Meatballs with a Roasted Red Pepper Sauce


Measuring Spoons

Measuring Cups

Food Processor

Parchment Paper

Cookie Sheet

Large Sauté Pan


For Meatballs:

2 tbs olive oil

1 1/2 onions peeled and sliced

4 cloves garlic peeled and minced

Pinch of sea salt

Freshly ground black pepper 

1 tsp cumin

1 tsp chili powder

1 tsp dried oregano 

2 tbs fresh cilantro washed and minced 

1 can cannellini beans drained and rinsed

1 can garbanzo beans drained and rinsed 

Reserve 1/4 cup of the onion, garlic mixture once cooked for red pepper sauce 

For Red Pepper Sauce:

Juice of one lemon

Pinch of sea salt

Freshly ground black pepper 

2 tbs Fresh cilantro washed 

1/4 cup of the remaining sautéed onions and garlic 

2/3 cup avocado mayonnaise 

2 large roasted red peppers 

2 tbs tahini 

1 small ripe avocado with pit removed and flesh scooped out 


Preheat oven to 375

Take a large sauté pan and add olive oil then place heat on your stove top to medium.  Then add onions, garlic, sea salt, black pepper, cumin, chili powder, oregano, and fresh cilantro.  Sauté approximately 10 minutes till onions are translucent and all of the flavors come together.  Set aside briefly.  Empty the cannellini beans and garbanzo beans into your food processor.  Now add the onion and garlic mixture into the food processor along with the beans.  Pulse continually till it forms a thick paste.  Line your cookie sheet with parchment paper then use an ice cream scoop or large spoon and form individual meatballs.  This recipe will make approximately one dozen.   Chef’s note:  the c0nsistency of the meatballs will be sticky.  Bake in the oven at 375 for 30-35 minutes till the meatballs are golden brown.  Turn the oven off and let meatballs rest the oven to stay warm while you make the red pepper sauce.

Using your food processor, add lemon juice, sea salt, black pepper, fresh cilantro, remaining sautéed onions and garlic, avocado mayo, roasted red peppers, tahini and avocado.  Pulse until the sauce runs smooth and all of the ingredients come together.  I like to leave it in the food processor and pulse it one last time before I serve it over my vegan bowls.

Assemble the bowls whatever way you like over cooked rice, roasted potatoes, etc. and along with whatever your favorite veggies are then drizzle with this fabulous red pepper sauce.  Super delicious and makes fabulous leftovers and meal preparation for the week!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Gluten Free Seasonal Apple Tart

Happy Fall!  I really love everything about this time of year.  The cool temps, crunchy leaves, the smell of the air, pumpkins and yes apples!!  Lately, I’ve been slicing apples and sprinkling them with cinnamon and a squeeze of lemon as an afternoon snack.  My kiddos absolutely love it too and it is so simple and yet absolutely delicious!  With all these beautiful seasonal apples in abundance right now, this morning it got me thinking about recipe ideas as the holiday season approaches that are easy, delicious and yet don’t require a lot of time and are also healthier!

I whipped up this easy tart this morning and it turned out really nicely and would be fabulous as dessert with a scoop of vanilla ice cream, a dollop of whipped cream or on it’s own with a cup of tea in the afternoon.  This also can be easily adapted to be vegan simply by adjusting the butter to a vegan option like miyokos kitchen cultured vegan butter.  The fruit can also be adjusted throughout the seasons for example fresh peaches or plums in summer.  I think it is important for a good recipe to have versatility so enjoy!

Gluten Free Seasonal Apple Tart



Measuring Cups

Measuring Spoons

Tart Pan or 9 inch Cake Pan

Food Processor

Parchement Paper


For Tart Dough:

2 cups gluten free oatmeal (I like Qia Oatmeal)

1 tsp ceylon cinnamon 

1 tsp sea salt

1 stick cultured grass fed butter cut into pieces

1 cup gluten free flour (I prefer Pamela’s Gluten Free flour)

1/4 cup real maple syrup 

For Apple Topping:

4 large honey crisp apples peeled, cored and sliced thinly  

1 tsp ceylon cinnamon 

1 tsp sea salt

1 tsp fresh nutmeg grated or ground nutmeg 

1 lemon juiced 

1/2 cup real maple syrup 


Take a piece of parchment and cut into a round circle that is the same size as your tart or cake pan.  Then lay into the bottom of your pan.  Ideally use a food processor like a cuisinart (chef tip: fork and bowl can also be used if you do not have a food processor to combine all the above ingredients) and add oatmeal, cinnamon, sea salt, butter, gluten free flour and maple syrup.  Pulse in your food processor till it forms into a dough.  Once it forms into a dough, remove from food processor and use your fingers and press into your cake pan or tart pan approx. into a 1 inch layer.  Set aside briefly while you make the apple topping.

Now take apples and peel them, cut the cores out and slice them thinly.  Add sliced apples to a large bowl, then add cinnamon, sea salt, nutmeg, lemon juice and maple syrup.  Roll the apples and combine all the ingredients well.  If your short on time just pour the apples over the tart dough or if you have more time arrange in a fan like circular manner like the picture below.  Place on a cookie sheet and bake at 375 for 45 minutes till golden brown.  Once baked cool on a wire rack.


For more delicious every day recipes, my new cookbook EmPowerful can be ordered here:

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Wishing everyone a safe and happy holiday season! Oxoxoxo Chef Emery

Organic Turkey Meatballs in Marinara Sauce

There is a reason why the saying “April showers brings May flowers” exists and we have definitely been experiencing that except I don’t think Mother Nature meant snow ha!  It has been cold and dreary so I’ve been taking to heart Mick Jagger’s “you can’t always get what you want” as I hold tightly to the promise of spring in our not too distant future.

This leads me to my turkey meatball recipe as I’m still in comfort mood mode as a result of all this cooler weather.  Trust me know one is complaining in our house either as this is one of my husband’s and daughter’s absolute favorite meals of all time.  I love it too as it is incredibly versatile as the meat can be adjusted to pork or beef and this can be served over spaghetti squash to make it grain free or paleo as well as served over pasta or even used to make meatball subs!  My family especially loves it over spaghetti!  Regardless, I’ve been making this recipe for years and it is about time I share with you all.  This can be a made a day ahead too and it will just get better and better with time.  You can make your marinara from scratch if you have the time but to be honest on busy days with the kiddos, I use a jar of Rao’s marinara.  It honestly is so delicious and no body will ever know!


Ground Turkey Meatballs

1 tbs extra virgin olive oil

1 small onion peeled and minced

3 cloves fresh garlic peeled and minced

1 tsp dried oregano

1 lb ground organic turkey

1 egg

1/2 cup gluten free bread crumbs (optional)

pinch of sea salt

freshly ground black pepper

3 tbs grated parmesan reggiano

1 additional tsp dried oregano

2 additional tbs extra virgin olive oil

2  jar Rao’s marinara

Take a large skillet with a lid and add olive oil, then place the heat of your stove top to medium.  Once hot, add minced onion and cook approx. 7-8 minutes till translucent then add garlic and dried oregano and cook 2 more minutes.  Remove from heat and let rest to cool.

Take a medium size bowl and add ground turkey, egg, bread crumbs, sea salt, black pepper, parmesan reggiano, dried oregano.  Now add the cooled cooked onion, garlic and oregano mixture to the ground turkey.  Using your clean hands, combine all the ingredients fully.  Then, proceed to roll the ground turkey mixture into individual meatballs.  Once you have rolled all of your meatballs, take your skillet and add the last 2 tbs of olive oil.  Bring your heat to medium and once hot, add the meatballs.  Cook approx. 5 minutes then using a spatula or tongs, flip the meatballs to the other side and cook an additional 5 minutes (meatballs should be golden brown on each side).  Now add both jars of marinara sauce (make sure to add a little water (approx. 1/2 cup) to the jars to get all the sauce out and add to the pot as well.  Bring the heat of your stove top up to high heat very briefly till the sauce comes to a quick boil, then immediately reduce to low and place the top on your pot.  Cook approx. 20-25 minutes on low to finish cooking the meatballs and allow all the flavors to come together.  Serve the meatballs over pasta, over spaghetti squash or I have made meatball subs with this recipe as well.  The options are endless and don’t forget to add copious amounts of sprinkled parmesan reggiano.  Any way you serve this, it’s absolutely delicious and your family will thank you.

Enjoy and don’t forget to tag me @chef_emery on Instagram! Oxoxox

All my love from my kitchen to yours!

Chef Emery


School Lunch Box Doldrums


We are more than halfway through the school year yikes and many of you have asked me for lunch box ideas.  I’m officially announcing that by no means am I an expert at this and I struggle just as much as everyone else.  It seems to be an even more daunting task considering that we may very well be in school through July at this rate with the cold weather (at least anyone living on the East Coast) lol.  I’m joking but realistically, I think my children will get out late June as long as the weather starts to cooperate.  Spring where are you?!

Regardless, even though most of my days are always centered around food as on organic chef, lunch boxes have always given me a bit of anxiety!  Seriously, after a long busy work day trying to figure out what the heck to put in them can be a nightmare.  Luckily, my eleven year old is finally at an age where he can basically pack it for himself with a little assistant.  Key word assistance because if I wasn’t “assisting”, there would most likely be nothing remotely healthy in there.  Double ha!!

Anyway, I bought these yumbox lunch boxes because I thought maybe if the food was separated into adorable little sections, my children would be much more excited about eating their lunches!  I suspected correctly!  They have religiously been coming home with completely empty lunch boxes and I have even been more excited to pack lunches lately too.  Yes you heard that correctly.  Hey, I might even be having a bit of fun myself.  I’ve always likened lunch box packing to folding laundry or vacuuming which rank high on my pet peeve list and this has put a new spring in my lunch box step.

Well let’s move on and get to the facts of why I chose this particular box.  Yumboxes are BPA free and this is a completely reusable lunch box which eliminates waste or use of single use plastic which I’m a huge advocate for.  I always am trying to discover and use products that are earth friendly and are lowering our personal contribution to plastic use.  I also like that these boxes are completely leak proof!  Yes, you heard that correctly which means you can put yogurt, applesauce, cottage cheese and it will not leak or mix or combine with the other compartments.  Brilliant if you ask me!  I got the Yumbox Tapas which is the largest Yumbox they make as my children are ages 8 and 11 and I wanted it to be a box they could have for a long time.  I also bought a bag for them to carry it in along with some Yumbox ice packs to keep everything cool.

Now to the super exciting part, filling it!  If I’m totally honest, my daughter’s is much easier to pack then my son’s as she will honestly eat any cut up fruit or veggie so bento boxes are awesome for that.  Things we love are Apple Gate’s salami or rolled up ham or sliced smoked turkey, organic horizon string cheese or sometimes we cube raw sharp cheddar and add some crackers.  We love Annie’s bunny crackers, snack mix as well as their gummies and fruit roll ups.  The Yumbox is super fun because it has a little center spot which generally is assigned for a treat.  My kids absolutely freak over this facet and I honestly think it is what inspired their love affair.  My daughter really loves the mini kind bars in chocolate peanut butter and I found those at target.  There adorable and just the right size.  This along with Buddha Bowl organic popcorn.  All the flavors are amazing but they especially love the chedder.  I personally love the coconut oil one as well as the ghee.  Both my kids are huge fans of the Made Good rice crispy bars.  My children are not gluten free so they really like Dave’s Killer Bread which is organic and comes in a variety of flavors.  The message behind their bread company is pretty incredible too.  My kids also freak out over YumEarth products too and that is one of their favorite choices as the treat in the center of the box.  I try to put as many fresh fruit and vegetables as they will allow along with a few good solid proteins and then a few snacks/treats.  We vote with our dollars so choosing brands that are organic, hormone, antibiotic free as well as mindful of their care and treatment of animals and the planet is important to me.

Who knows how long this love affair will last but for now we are very happy.  I will provide links down below to all the websites that I have recommended.  Also, if your really feeling adventurous you can even decorate your lunch boxes daily with a variety of bento food picks and cut your sandwiches into funny little shapes.  Can you see my eyes rolling?!  I personally don’t have time for that but knock yourself out and big props to all the mommas out there that can do this.  I’m officially impressed and in awe.  Have fun with your lunch box adventures and tag me at Chef_Emery on Instagram as I would love to see your creations!  Lunch box packing can be much more fun than folding laundry and vacuuming!  I’m living proof of it, trust me!

Much love as always,

Chef Emery oxoxox

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Vegan Dark Chocolate “Almond Joys”




I absolutely love this time of year.  It really inspires me to think of creative ways to make treats that are absolutely delicious but good for you too!  I grew up loving this traditional candy bar as a child but as Rose-Marie Swift recently said, “We live in a world where chemicals are gods and naturals are ridiculed.” It got me thinking about how I could make a delicious version of the traditional “Almond Joy” favorite without all the extra ingredients that we don’t need.  I love how this recipe turned out because they are not too sweet and are the perfect combination of crunchy almonds, coconut flakes, sea salt and chocolate.

There are a little tricky to make because of the cocoa butter but if you have the patience,  they are well worth it and I think your up for the challenge.  I’ve been really enjoying one of these babies with a hot cup of tea in the afternoon and it really hits the spot!  I can’t wait for you to try them too.


Parchment paper

A double boiler or two pots of equal size

8 by 8 by 2” baking pan

Measuring cups

Measuring spoons

Rubber Spatula

Sharp knife


2 cups organic cocoa butter

Pinch of sea salt

1 tsp vanilla extract

2 cups unsweetened shredded organic coconut flakes

3 tbs organic real maple syrup

5 to 6 of your favorite dark chocolate bars for melting

16 organic almonds


Take a double boiler or two pots of the same size.  Place water in the pot that will be on the bottom, then place the other pot on top.  Add the cocoa butter and place heat on medium.  The cocoa butter will begin to melt slowly.  As it is melting, add a pinch of sea salt and the vanilla extract.  Once the cocoa butter is completely melted, add the coconut flakes, maple syrup and stir with a spoon till all the ingredients are fully combined.  Take a 8 by 8 by 2″ pan and line it with parchment paper.  Take the coconut, cocoa butter mixture and press it into the bottom of the pan evenly so that fills the whole pan.  Place it in the freezer for 30 minutes till the mixture becomes nice and firm.

While the mixture is getting firm, clean your double boiler or two pots and now once again place water in the pot on the bottom.  Place the other pot on top and add the chocolate, then place the heat on medium.  Let the chocolate completely melt. Then set aside.

Once the coconut, cocoa butter mixture is hard, remove it from the refrigerator.  Lift it carefully out of the pan keeping the parchment paper on the back.  Use a sharp knife and cut them into rectangular bars.  This recipe made 8 bars.  Place 2 almonds on top of each bar.


Now lets get to the tricky part because you need to work quickly because the melted chocolate will start to melt the cocoa butter in the bars!  Place a clean piece of parchment paper down next to your melted chocolate, then also have a spoon ready for your melted chocolate.  Use a spatula and place one of the rectangular bars at a time onto the spatula then very gently place it into the melted chocolate using a spoon to pour the chocolate over the top of the bar so that it is fully covered with chocolate. Then let is rest on the parchment paper and repeat till you’ve done this with all the bars.    I like to sprinkle additional sea salt on each bar but this is a preference.  Now quickly slide the parchment paper onto a firm flat surface like a cookie sheet and then place into your refrigerator and let chill for 30 minutes till hard.

Once hard, remove from refrigerator and use a sharp knife to cut around each one so that they are in nicely shaped rectangular bars.  Now use a firm spatula and remove each bar from parchment paper and store in an airtight glass container with a top in your refrigerator or at room temperature.  These will last in the refrigerator for at least 9-10 days and at room temperature for 5-7 days.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️



Curried Vegan Red Dal


As the New Year approaches, I always spend time reflecting about my year with gratitude. What I’ve learned, how I grew, what I’m ready to let go of and what I’m ready to bring more of into the New Year. I hope that we can all agree that bringing more peace might be at the forefront of our own lives and the planet’s. I know personally that it is something that has been on my mind.

Specifically, I have been thinking a lot about how are our choices impact and effect our carbon footprint. We have more power than one might think. If we each individually made a commitment to using less plastic along with reusable water bottles, grocery bags, recycling, supporting local farms and food that has traveled less, we can make a difference. We vote with our dollars and we impact change one by one. One of my New Year commitments will be buying reusable fruit and vegetable bags so that I’m not putting my produce in plastic bags when grocery shopping. It’s just a small adjustment but can you imagine the effects if we all made an adjustment like this? I always recycle my current plastic bags but recycling is not enough because even with recycling, it takes a long time for plastic to break down. The solution really is using less plastic and purchasing less things that are adding to our carbon footprint.

Sustainable, organic local food has always been at the foundation of my work as an organic female chef. I truly believe this is one of the ways that we can build a foundation of health for ourselves and the planet. This paired with mindfulness for nature. The theory that what we take, we give back and are mindful when doing so. I love the French term “doucement” which means slowly or just a little. This is how I view my relationship with food and how I come to building my relationship with food as a chef. Personally, we’ve always eaten lots of fruits and vegetables and the majority of our diet is plant based. When we do supplement with meat, there is tremendous gratitude and understanding behind it. We eat it sparingly and only source meat from local farms where the animal was cared for and butchered in a mindful way. Food is meant to be nourishing and when we cook it with well sourced ingredients it just tastes different than that item that sat on the grocery shelves for weeks.

I wanted to share this recipe that we eat fairly regularly in our home. It’s fair to say its a staple. I want people to experience vegetarian and vegan recipes that are flavorful, delicious, easy to prepare and dishes that the whole family will enjoy. My kids absolutely love this curry dish and so do we! I hope you enjoy it as much as we do.

Curried Vegan Red Dal

1 medium head of organic cauliflower washed and cut into bite size pieces

1 medium organic onion peeled and diced

1 tbs fresh organic ginger minced

2 cloves of fresh organic garlic peeled andminced

2 tbs mild curry powder (spicy curry powder may be used if that is your preference)

1/4 cup fresh cilantro washed and minced

1 1/2 cup organic red lentils

32 fl oz. organic vegetable stock or homemade stock

2 tbs sweet mango chutney (optional)

1/4 cup organic raisins

1 tbs organic coconut oil

Pinch of sea salt

Freshly ground black pepper

Take a medium stock pot with a lid and add coconut oil then place the heat on medium. Once the coconut oil melts, add minced onion, sea salt and black pepper. Sauté approx. 8 minutes till the onions are translucent then add minced fresh ginger, garlic, fresh cilantro and 1 tbs of the curry powder. Cook approx. 2-3 minutes then quickly add the red lentils and cauliflower. Stir quickly then immediately add the stock, the other 1 tbs of curry powder and the mango chutney. Bring the heat up to high till the curry just begins to start to simmer then immediately reduce to low. Add the raisins then place the top on the pot and let cook for approx. 10 to 15 minutes. Chef’s note ** the liquid will reduce.

I generally serve this with steamed basmati rice and you can make this fancy if serving to guests by offering optional toppings to add to their bowls of curry such as additional raisins, coconut flakes, mango chutney, fresh cilantro and even a spoonful of plain coconut yogurt to finish it off.

Enjoy!! – Chef Emery oxoxoxo

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use our photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!



Organic Cumin & Chili Veggie Burgers

“Cooking is a continual opportunity to connect with your senses.  When we touch, taste, smell and explore through the beauty of food, the soul is elevated and comforted.  I dare say it might be one of the most beautiful ways to extend love and nurture others”

I try to incorporate at least 2 to 3 plant based meals a week into our dinner rotation.  As a chef, it keeps my creativity in bloom as the opportunities are endless in terms of imagining ways of bringing a variety of vegetables into interesting, delicious meals.

When I created this recipe in particular, it stirred from a place of wanting a really delicious veggie burger that didn’t crumble or taste like sawdust. I hate to say that but many veggie burgers just fall short in terms of flavor and consistency.  This however is not your typical veggie burger and this recipe is a huge success in our house.  My kids absolutely love these and they are a lot of fun too as they can be dressed up in so many ways.  Think pickles, sauerkraut, roasted poblanos, cheese, red onion, lettuce, micro greens, sautéed onions and mushrooms.  The options are endless.  I also love that I can get two meals out of this recipe which is fantastic on busy days when you just need to get dinner on the table fast.

Chefs note ** You will need a food processor for this recipe.

2 tbs organic olive oil

1/2 half of an organic onion peeled and minced

2 cloves organic garlic peeled and minced

1 tbs ground cumin

1 tbs ground chili

1 tsp sea salt

freshly ground black pepper

1 cup raw organic walnuts

2 cans organic pinto beans or kidney beans drained

2 organic eggs

1 cup gluten free bread crumbs or regular bread crumbs  (please have extra set aside to reach proper consistenacy)


In a large skillet, place heat on medium and add olive oil.  Add onion, sea salt and black pepper and cook approx. 7-8 minutes till golden brown then add garlic, cumin, chili and walnuts.  Continue to cook for an additional 5 minutes.  Once cooked, set aside briefly.

Take your food processor and make sure the chopping blade is inserted in the center.   Add the drained canned beans, eggs and the walnut/onion mixture.  Purée on high until combined then add bread crumbs and continue to pulse till ingredients are fully mixed. Using a spatula, remove the bean mixture from the food processor into a large bowl.  Add approx. 1/2 cup additional bread crumbs till the mixture is not super sticky and you can form the mixture into individual burgers using your hands.  This recipe will yield a total of 8 burgers.  I double wrap the additional 4 burgers in eco friendly plastic wrap and place in the freezer.

Once your ready to cook the burgers.  Take a large skillet and add 1 tbs of oil, then place your heat on medium.  Brown on one side then flip the burger to the other side  (approx. 4 minutes per side).  Serve on buns or over a salad with your favorite fixings.

Enjoy! – Chef Emery oxoxox

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Slow Cooked Whole Chicken with Cranberries, White Wine and Fresh Herbs

I love one pot cooking especially in the fall when the kids schedules are jam packed with a myriad of after school activities.  It allows me to cook this in advance, let it rest and then gets a super nourishing dinner on the table super fast that we can all sit down to.  This recipe is incredibly versatile too as I love incorporating whatever seasonal veggies or fruits are in season at that time of year.  As we know, fall is the beginning of seasonal produce such as apples, cranberries as well as the first appearances of oranges as we drift towards winter.  I want you to take the “idea” of this recipe and then use it throughout the year by switching the herbs, fruit, veggies and even the liquid used.  I chose to use apple cider for this recipe because it is in season but chicken stock can be substituted, red wine.  I think you get the idea.  This particular dish was a huge success!  Everyone absolutely loved the sweetness that the apple cider, oranges and the cranberries slow cooked in white wine gave the recipe.  I served this with a buttermilk garlic puréed celeriac which really finished this dish off.

We can eat nourishing meals that are also absolutely delicious by just getting a little organized and then making the commitment.  You will be honoring yourself as well the gift of coming together and gathering around food.  I can not say how many times that true magic is shared around our table over food.  This is where a lot of the connection happens and it is invaluable.

** Chef’s note:  You will need an oven safe pot with a lid

Preheat your oven to 400


1 whole organic chicken

1 organic organic washed and sliced

1 cup local organic cranberries

2 bay leaves

4 sprigs organic thyme

4 sprigs organic rosemary

2 tbs herbs de provence

4 cloves organic garlic peeled and diced

1 onion washed, peeled and diced

3 organic carrots washed, peeled and diced

2 organic celery ribs washed and diced

1 cup white wine

1 cup apple cider

2 tbs maple syrup

sea salt

freshly ground black pepper

2 tbs organic ghee, butter or olive oil


Wash your chicken and rinse the cavity then pat your chicken down till dry.  Rub the chicken with sea salt, freshly ground black pepper and herbs de Provence.  Rub the cavity with sea salt.  Take a large oven safe stock pot with a top and add ghee, butter, or oil and place the heat on medium.  Add the seasoned chicken to the pot and cook 5-6 minutes on each side till golden brown.  Remove chicken from the pot and briefly set aside.  Now add onions and cook approx. 8 minutes till golden brown, then add garlic, celery, cranberries and carrots and cook approx. 5 minutes more.  Now add the chicken back to the pot then add the apple cider and wine.  Let simmer for two minutes then drizzle the top of the chicken with maple syrup.  Take the ends of the sliced orange and squeeze the juice over the top of the chicken.  Then place the rest of the sliced oranges over the top of the chicken along with the rosemary, bay leaves and thyme.  Place the top on the pot and place in the oven at 400 for 15 minutes, then reduce to 275 for one and a half hours.  Remove from oven and let rest.  Serve and enjoy with mashed potatoes, mashed turnip, celeriac and/or a big salad.

-Chef Emery oxoxoxo

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


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 ❤️❤️❤️

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Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️


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