Gluten Free Blueberry Carrot Cake Muffins

 

GLUTEN FREE BLUEBERRY CARROT CAKE MUFFINS 

If you live in a colder climate, the rumor out there is that this is generally the coldest time of year.  Yikes! You may be enjoying it or already dreaming up a tropical vacation to somewhere warm.  I’m trying to embrace it for the most part.  The slow down, cooler mornings, warm cups of tea and introspection.  It makes Spring all that more remarkable when we’ve allowed ourselves the time to truly embrace winter.

Up here in Maine while we find the beauty in winter, we prepare for it.  Every year the warm summer months of August  produce the most delicious, sweet and delicate maine blueberries.  We try to eat our fill in season but most of us also freeze them by the pounds so we can have that sweet taste of summer in the cold doldrums of winter.  I’m digging in to my freezer today on this cold, blustery, grey day to give myself a little glimmer of the warmer days.  This recipe is so delicious, packed with nutrition, fiber and are easy to make.  I gave it an extra nutritious twist by adding some local shredded carrot as well as flax and chia seeds.  These are fabulous for breakfast or as an afternoon snack with tea or after school snack for kiddos.  It is a fun project to make with kids too.  It is versatile too as you can use this recipe over the months and switch the fruit to raspberries and leave the carrots out.  They could be made just with carrot and/or even chocolate chips could be added! Yum.  Once baked, these can also be sliced in half and toasted in your toaster oven with a big slab of cultured butter, your favorite nut butter or vegan or regular cream cheese which would give them a “carrot cake” like taste.  Anyway you like them, they are sure to brighten up the day or at least your tummy.  Enjoy!

EQUIPMENT:

Mixing bowls

Measuring spoons

Measuring cups

1 dozen muffin tin

Vitamix or Food processor

Spatula

Muffin liners

INGREDIENTS:

Wet ingredients:

2 eggs

1/2 cup extra virgin olive oil

1 1/2 tsp real vanilla extract

1/2 cup real maple syrup

Dry ingredients:

1 tsp heaping ceylon cinnamon

1 tsp sea salt 

2 cups gluten free oatmeal pulsed into flour using a vitamix or food processor (I love Qia’s oatmeal by Nature’s Path Organic but any oatmeal will do)

1 cup gluten free flour

1 tsp baking powder 

1 tbs chia seed (optional)

1 tbs flax seed (optional)

3 carrots washed peeled, ends removed and shredded

1 1/2 cups blueberries fresh or frozen (I used local wild blueberries but any kind of blueberry will do)

METHOD:

Line a one dozen muffin tin with muffin liners or grease well. 

Preheat oven to 350.

Take a large bowl and add eggs, olive oil, vanilla extract and maple syrup.  Whisk well and set aside briefly.  Take a food processor or vitamix and add oatmeal pulse or blend on high till the oatmeal becomes a flour consistency.  Take a medium size bowl and add cinnamon, sea salt, oatmeal, gluten free flour, baking soda, chia seed and flax seed.  Use a fork to whisk well.  Now slowly add the dry ingredients into the wet ingredients till fully combined.  Then fold in the shredded carrots and blueberries into the batter.  Using a spatula add the batter to each of the muffin tins, then bake at 350 for approximately 35 minutes till tops begin to become golden brown.  These will store will in an airtight glass container for up to 4 days.  

MY NEW COOKBOOK

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

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

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!

 

Vegan Dark Chocolate “Peppermint Patties”

 

VEGAN DARK CHOCOLATE “PEPPERMINT PATTIES”

For those of us living in the northeast or cooler climates, we now are stepping deeper into winter.  The days seems shorter with less light and there is a nurturing and internal facet of this time of year.  I’ve been reflective and thoughtful about this new year and love finding ways to find comfort in the simple things.  A hot bath, a cup of herbal tea, a nourishing meal or a delicious yummy treat.

I died a little to be honest when I took a bite of one of these and I’m being serious!  These are just the right combination of peppermint and chocolate.  They make the perfect pick me up in the afternoon with a cup of tea and they really satisfy that desire for something sweet or special.  They are vegan, grain free and paleo so they span a myriad of diets.  What I love most though is how simple they are to make.  I hope you enjoy them as much as I do.

EQUIPMENT

Double boiler or 2 pots of equal size

Cupcake liners

A 1 dozen muffin tin

Measuring cups

Measuring spoons

Spatula

INGREDIENTS

2 cups organic cocoa butter

Pinch of sea salt

2 tsp peppermint extract

1 cup unsweetened shredded organic coconut flakes

3 tbs organic real maple syrup

5 to 6 of your favorite dark chocolate bars chopped into pieces for melting (I used 85% Green & Blacks chocolate but but you can use whatever you like)

METHOD

Take your muffin tin and line all dozen with the cupcake liners.  Set aside briefly.

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 all of the dark chocolate bars and place your stove top to medium heat.  Once the chocolate bars are melted use a spatula and pour a small portion into the bottom of each muffin tin (approx. 1/4 inch).

Once you have poured chocolate in all of the muffin tins set aside briefly.   Use a spatula now to pour the rest of the chocolate into a bowl and set aside briefly.  Wash your double boiler and then set back up once again.  Add the cocoa butter and place heat on your stove top to medium.  The cocoa butter will begin to melt slowly.  As it is melting, add a pinch of sea salt and the peppermint extract.  Once it is fully melted add the coconut flakes and use the spatula to combine.  Take the cocoa butter mixture and using your spatula evenly add to each of the muffin tins over the dark chocolate till all of them are filled.  Place your muffin tin in the freezer for 30 minutes so the cocoa butter layer can set up like the below photo.

Now take the rest of the melted chocolate and pour evenly into each muffin tin over the cooled cocoa butter mixture so that essentially the cocoa butter layer is the middle layer.  Sprinkle a touch of sea salt over each one (optional) and then place in the freezer for 3o minutes till they are nice and firm.  Store in an airtight glass container in the refrigerator or freezer (your preference)  for up to 8-9 days.  Enjoy!

MY NEW COOKBOOK

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

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

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!

 

Hearty Vegan Curry

HEARTY VEGAN CURRY

My kids and I have been giving ourselves a good giggle singing that old school song “Back to life, back to reality”!  Well, I think many of us might be feeling that way with the holidays over and the New Year upon us.  I honestly can not believe it is 2019 as the year flew by.  I think we all might agree that 2018 was a year of much learning, transitions and at times struggle.  There were many deep lessons learned and I know I’m personally stepping away and into 2019 with a tremendous amount of new found knowledge and strength.

That being said, as we all attempt to get back into the “reality” of it all, I know we all could use some delicious, quick meals.  Meals that really taste good, don’t require a lot of time and bring some ease into the home.  This hearty vegan curry is all of that and the best part is, it takes 30 minutes to make.  You can adjust the spinach to a different veggie if you are not a fan of spinach or even leave it out.  It is very versatile and below I give extra chef tips on additions that can be added for this dish before serving it.  I hope you enjoy it as much as we did and the extra time saved which hopefully will leave more room for gathering and connecting.  I know I finished off 2018 feeling immense gratitude for my family and the cherished blessings of time together.  Every time we can pause our busy lives to gather for a family dinner, I think we remember the importance of this sacred time.  No one ever looks back and says, “I wish I had less time.”  We all wish we had more and family dinner can be an easy way we can stretch the days.  Much love, oxoxo Chef Emery

 

EQUIPMENT

Wooden spoon

Measuring cups

Measuring spoons

Medium to large stock pot with lid

INGREDIENTS

1 tbs unrefined coconut oil 

1 tbs fresh ginger minced 

2 cloves garlic peeled and minced 

1 medium yellow onion peeled and minced 

2 tbs fresh cilantro washed and minced 

2 – 15oz cans of garbanzo beans drained and rinsed 

1 -7 oz jar of tomato paste 

1 -13.5oz can of coconut milk 

1/2 cup filtered water 

1 tsp chili powder 

1 tsp smoked paprika

Pinch of sea salt

Freshly ground black pepper 

1 tbs real maple syrup

5-6 cups fresh spinach washed 

METHOD 

Take a medium to large stock pot and add coconut oil, then place your heat on your stove top to medium.  Once hot, add the ginger, garlic, onion and fresh cilantro.  Sauté for 5-8 minutes till onion is translucent, then add garbanzo beans, tomato paste, coconut milk, filtered water, chili powder, smoked paprika, sea salt, black pepper and maple syrup.  Bring to a quick boil then reduce to low and cook for 5 minutes.  Now add the spinach and then place the lid on the pot.  Cook for another 20 minutes so that the spinach wilts and all the flavors can come together.

We are serving ours over a brown rice and basmati mix which is optional but really makes this dish so nice.  Extra additions that can be added to fancy it up would be flaked coconut, raisins and a cucumber raita just to name a few.  Enjoy from my kitchen to yours!

 

MY NEW COOKBOOK

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

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

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!

 

Shepard’s Pie

SHEPARD’S PIE

With the winter solstice upon us, I’m always very thoughtful this time of year.  I feel a bit more inward and reflective about my year, my life, what I’m ready to let go of and what I’m ready for more of.  I also tend towards more warming and comforting dishes and this is a regular go to in our house.  My kids and husband ask for this recipe regularly and there are rarely any leftovers ever, ha!  I also love to utilize this recipe when I want to make something in advance that the family can easily heat up if I’m not home.  This is also always a staple that we take on our ski trip every single year as it really hits the spot after a long day on the slopes.  I swear there is something about this dish that gives you a big hug or whispers “I love you.”  I mean at least it feels that way to me lol.   I also gave a vegan alternative to adapt this recipe.  I have not tested the vegan adaptation but I’m sure it would be absolutely delicious.  There are really two recipes here as well as the top layer is my garlic mashed potato recipe which is another dish we use regularly and is so versatile.  It can be used in a myriad of ways and is so yummy.  The garlic trick really takes the potatoes to a whole other level.

My hope is that this recipe might just soften your winter just a bit,  give you some warmth, gratitude and bring your family together in a special way.  I really believe winter is a time of nourishment for the soul.  It is a time where nature sort of huddles, sleeps a bit or takes a nap as it gathers and replenishes itself for spring.  I feel like that is something we should be mindful of in our own lives as we were meant to mirror nature.  We are nature and it can guide us so cheers to inward replenishing!  Wishing everyone a safe and happy holiday and a beautiful winter solstice!

EQUIPMENT

Saute pan

Medium to large stock pot with lid

Electric beater

Blender

Wooden spoon

Measuring cups

Measuring spoons

Large casserole dish

INGREDIENTS

2 tbs extra virgin olive oil

1 onion peeled and minced

1 lb ground turkey, beef or lamb or 4 cups of cooked lentils 

1/4 cup Worcestershire   

2 cans of sweet organic corn

4-5 large potatoes peeled and cut into pieces

Pinch of sea salt 

4 cloves of garlic peeled 

2 tbs butter or vegan butter 

Pinch of sea salt 

Freshly ground black pepper

1 cup buttermilk or non dairy milk such as unsweetened almond milk if making vegan 

METHOD

Preheat oven to 350 

For Ground Meat Layer or Cooked Lentils:

Take a large skillet and add olive oil then set your stove top to medium heat.  Once hot add onion and sauté for 8 minutes till onion becomes translucent.  Now add ground meat and sauté for 8 minutes till almost fully cook then add Worcestershire and cook another 5 minutes, then set aside.  If using lentils, add cooked lentils along with Worcestershire and sauté for 5 minutes.  Add the ground meat or lentils to a large casserole dish then set aside briefly.  

For Corn Layer:

Now take one of the cans of corn and place in your blender and turn to high till the corn is fully blended.  Now use a spatula and add one of the whole kernel cans of corn evenly over the ground meat or lentils.  Then, using your spatula again spread the corn that you creamed in your blender over as the next layer.  Set aside briefly.  

For Potato Layer:

Take a medium/large stock pot and add cold water and a pinch of sea salt.  Then add potatoes and garlic and place the lid on the pot then turn the stove top to high heat.  Once the water boils reduce slightly and cook 30 minutes till potatoes are tender.  Drain the water from the pot leaving the potatoes and garlic, then add the butter, sea salt, black pepper and buttermilk.  Beat with a high speed electric beater till the potatoes are whipped smoothly.  Now use a spatula and add the final layer of the garlic mashed potatoes by evenly spreading the potatoes over the corn layer.  

Bake at 350 for 35-40 minutes till bubbly and golden brown.  We like to serve ours with a splash of extra Worcestershire sauce and a big salad.  Enjoy!!!

 

MY NEW COOKBOOK

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!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

 

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

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!

 

30 Minute American Chop Suey

30 MINUTE AMERICAN CHOP SUEY 

This is another 30 minute meal that the whole family will love.  My kiddos especially love this and my husband appreciates it as well.  He loves to take the extras as leftovers to work as it reheats really well.  It can also easily be adapted to be vegan by simply omitting the meat which is lovely.  Another idea for those that follow a paleo or grain free diet is to make this without adding the noodles!  I really like to create recipes that are quick, easy and have a lot of play in terms of versatility to meet a variety of preferences.   I also try to create family favorites that have a “comfort food” feel that are delicious and that everyone will enjoy while not requiring a lot of time to make.  Yes, yes, yes to all of that!  I know personally as a busy working momma, we all could use a lot of that!

EQUIPMENT

Pasta pot

Wooden spoon

Large skillet

Measuring spoons

Sharp knife

INGREDIENTS

1 lb macaroni noodles cooked or gluten free tinkyada penne pasta

Pinch of sea salt

1 tbs olive oil 

1 onion peeled minced

3 cloves fresh garlic peeled and minced 

1 tbs dried oregano

1 lb grass fed beef 

1 tsp sea salt 

Freshly ground black pepper 

1 green pepper washed, cored and diced

1 jar 24 oz marinara (I like Rao’s Homemade)

1 1/2 cups filtered water

METHOD 

Take your pasta pot and fill with cold water then add a pinch of salt and place the lid on your pot.  Once the water boils,  add the pasta and cook till al dente (just cooked).  Strain the pasta and then briefly set aside.  Take a large skillet and add olive oil then place the heat on your stove top to medium.  Once hot, add your onion and sauté for 5 minutes till it begins to become translucent.  Then add the garlic, oregano, beef, sea salt and black pepper.  Sauté for 8 minutes till the beef is almost fully cooked then add the green pepper and sauté another 5 minutes.  Now add the jar of marinara sauce along with the water.  I generally like to fill my marinara jar with the water, then I place the lid on and shake to get any leftover marinara sauce in the jar so there is no waste and then add it to the skillet.  Bring all the ingredients to a quick boil so all the flavors can come together then reduce to low and cook another 10 minutes.  Now take the cooked pasta and roll through the skillet till all the ingredients are fully combined.  Serve immediately.  My family likes a sprinkle of parmesan over the top before serving.  Enjoy!

 

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!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

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

From my kitchen to yours!

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!

 

Dark Chocolate Raspeberry Chia Tart

 

DARK CHOCOLATE RASPBERRY CHIA TART

I made a chocolate chia pudding awhile ago that my husband freaked out over and it got me thinking how I could evolve that recipe into a delicious tart.  This will not disappoint!!  This is for all those dark chocolate lovers out there and the raspberries just fancied it up in this beautiful way and added a lovely sweetness to the tart.  This is really easy to make actually and just requires a few simple steps.  It holds very well in the refrigerator for at least 5-6 days and I think it screams holiday!  It would actually be a perfect addition to any party for those seeking a healthier option for dessert!  This tart is actually full of protein too from the chia and collagen from the vital proteins.  This could easily be adapted to be vegan too if you had a vegan collagen substitution (I personally do not know of one) but you need something to help the dark chocolate chia pudding to set up which is what the collagen helps do.  Also, if you do not have a tart pan do not worry, simply use a brownie pan.

No matter whether you use a tart pan or a brownie pan, if you’ve followed my recipes for awhile you know that I feel the most important part is the gathering.  Food can be such a beautiful way we extend our love for one another so my hope is that you make this and enjoy it with someone who is dear to your heart.  Chef’s note: please scroll down on the recipe so you have all the ingredients as I broke the ingredients and method into steps so the recipe would be easier to follow.

EQUIPMENT

Tart pan or brownie pan

Double boiler or 2 sauce pans

Measuring cups

Measuring spoons

Spatula

Parchment paper

Food processor

INGREDIENTS – STEP ONE

For Crust:

1 cup of raw or roasted unsalted almonds

2 packages of gluten free oatmeal’s or 3/4 cup oatmeal

1/4 cup unsweetned cocoa powder 

2 tbs unrefined coconut oil

5 large medjool dates 

Pinch of sea salt 

1 tsp real vanilla extract

1/8 cup filtered water 

METHOD

Cut your parchment paper into a circle the size of your tart pan or a rectangle for the size of your brownie pan.  Then set the tart pan aside briefly.  Take your food processor and add almonds, oatmeal, cocoa powder, coconut oil, medjool dates, sea salt and vanilla extract.   Pulse until it begins to form into a nice dough.  Then add water and pulse till ingredients are fully combined and it forms a nice dough that sticks together.  Once fully combined, take the dough and use your hands to press the dough evenly throughout the tart pan.

INGREDIENTS – STEP TWO 

For Chocolate Chia Center:

2- 3.5 oz dark chocolate 70% or higher 85% (I used green & blacks 70%)

1 can full fat coconut milk

2 tbs real maple syrup

Pinch of sea salt

1 1/2 tsp real vanilla extract 

1/2 cup chia seeds 

2 scoops of collagen peptides @vitalproteins

METHOD

Take a double boiler or two pots placed inside of each other. Fill the bottom pot with water then place the other pot on top. Add the chocolate and break into pieces.  Place the heat on your stove top to medium and let the chocolate melt. Once the chocolate is melted remove the bottom pot that had water in it and place to the side.  Now take your pot with the melted chocolate and add the coconut milk then place back on the burner placing the heat on your stove top to medium. Use a fork or whisk to combine the melted chocolate with the coconut milk.  Once fully combined, now add maple syrup, sea salt, vanilla extract, chia seeds and collagen peptides.  Use a spatula to fully combine all the ingredients and scrape the sides of the pot and continue to cook on the stove for 2 minutes.  Remove from heat then pour immediately over the crust.  Now top with fresh raspberries.  Chill in the refrigerator or rest at room temperature for 2 hours till the chocolate center firms up.  I highly recommend storing it in the refrigerator though as it really gives it this wonderful texture that reminds me of a delicious chocolate truffle.

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!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

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

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!

Pasta with Fried Garlic, Delicata Squash, Bacon and Fresh Herbs

PASTA WITH FRIED GARLIC, DELICATA SQUASH, BACON AND FRESH HERBS

With the winter season upon us,  I always like to think of ways to incorporate the delicious foods that are currently in season.  This dish is really lovely with the subtle flavor of the fresh herbs paired with the sweetness of the delicata squash.  It is a really nice recipe as it is super versatile and can be adapted through the seasons.

My kids really loved this and it can easily be adjusted to be vegan simply by omitting the bacon.  I share the details below how to adjust the recipe to do so.  This would also pair nicely with roasted brussel sprouts as well either on the side or tossed through the pasta.  We served ours tonight with the roasted brussel sprouts on the side and it was delicious.  I also love that this dish takes 30 minutes to make.  We all could use some recipes in are arsenal that taste delicious, are quick and easy to get dinner on the table.  Most importantly,  I really believe that something magical can happen in winter.  It is a time to slow down a bit and go inward.  My hope is that you make this dish and then you enjoy the slow down by gathering with someone or many that are dear to you.  Enjoy!

EQUIPMENT 

Sauté pan

Pasta pot with lid

Wooden spoon

Measuring cups

INGREDIENTS

1 lb gluten free or regular pasta cooked 

1 lb of bacon diced

2 tbs olive oil (if not using bacon and making this vegan)

3 cloves of fresh garlic peeled and minced 

Pinch of sea salt 

Freshly ground black pepper

1 spring of rosemary 

2 sprigs of fresh thyme 

2 delicata squash peeled, cored and diced

1 1/2 cups of low sodium store bought or homemade chicken or vegetable stock 

METHOD

Take a large sauté pan and place heat on your stove top to medium then add diced bacon.  Cook bacon 8-10 minutes till crispy.  Remove sauté pan from heat and drain the bacon fat.  Now place your sauté pan with the bacon back on the stove top on medium heat.  If you are making this vegan, start here and add the olive oil to your sauté pan then place heat on medium and follow recipe from here.  Add garlic, sea salt, rosemary, thyme and squash.  Sauté for 5 minutes till the squash becomes tender and flavors come together, then add stock.   Bring up to a boil then reduce to low and let simmer for another 10 minutes till the squash is cooked.  Remove thyme and rosemary sprig before serving.  Toss well with cooked pasta then right before serving sprinkle with freshly ground black pepper and parmesan.  

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!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

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

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!

 

 

Seasonal Holiday Chocolate Bark

SEASONAL HOLIDAY CHOCOLATE BARK

Call me crazy, but this is my favorite time of year.  I absolutely love the holiday season.  The smells, the lights, the Christmas tree, the wild and excited kiddos.  I know one day they will not be this age and so I really try to cherish each year that we still have where they are so ever present in the magic of the holidays.  We have certain traditions, certain foods that we come back to year after year and this holiday bark is one of them.  It makes the most fabulous gift and is so easy to do too!  It is especially fun to do with kiddos and the options are honestly endless.  You can use whatever chocolate you like (milk chocolate, white chocolate, dark chocolate) and add whatever nuts, dried fruit, pretzels, crushed candy canes for peppermint bark!  You can go super gourmet such as black pepper, dried apricots and lemon zest or pistachio, sea salt with dried cherries just to name a few!

It is really hard to mess this recipe up not to mention everyone who receives it will absolutely love it.  People really appreciate homemade gifts because you’ve made them with your own hands.  You took the time to slow down a bit and make something from the heart.  I think there the best gifts anyway.  Most importantly though, I really believe the holidays are about finding ways to gather and connect.  Food and the traditions around food and the holidays can be such a beautiful way to bring people together.  If this recipe can do just that, then I’ve done my job.

 

EQUIPMENT:

Double boiler or pots of equal size

Measuring cups

Measuring spoons

Rubber spatula

Parchment paper

9 by 13 inch brownie or cake pan

Large sharp knife

INGREDIENTS:

5-6 3.5 oz Chocolate Bars (I like Green & Blacks 70% & 85% dark chocolate bars) broken into pieces

1 tbs unrefined coconut oil

2 tsp sea salt

1 cup dried and sweetened cranberreis

1 cup roasted almonds

1/2 pistachios

METHOD:

First take your brownie or cake pan and line it with parchment paper, then set it aside.  Take a double boiler or pots of equal size and place water in the bottom pot, then place the other pot directly on top.  Add the pieces of chocolate along with the coconut oil and place your stove top to medium heat.  As chocolate begins to melt, reduce the heat to low.  Once the chocolate is completely melted,  use your rubber spatula to pour the melted chocolate into your parchment lined pan making sure the chocolate is evenly distributed.  Sprinkle the chocolate with the sea salt evenly then follow with the dried cranberries, almonds and pistachios or whatever you are adding to your bark.  I like to let my chocolate set up overnight but you can quicken the process by placing your chocolate in the freezer for 1-2 hours till it becomes firm (just watch it closely so it does not freeze).  Once firm, remove the chocolate with the parchment paper out of the pan.  Take a sharp knife and cut the chocolate bark into “bark like” pieces.  Once all the chocolate has been cut, you can store the bark in an airtight glass container such as a Pyrex.  It will keep well for at least 7-10 days at room temperature or you can store it in the refrigerator.   Assemble them when your ready into gifts by placing two to three pieces of bark in a clear cookie bag, then tie with a pretty ribbon.  They make the most lovely gifts!

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!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

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

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!

Beef Stew Slow Cooked with Seasonal Persimmon and Whiskey

 

BEEF STEW SLOW COOKED WITH SEASONAL PERSIMMON AND WHISKEY

This recipe is absolutely delicious.  My whole family absolutely adored it and it is a great way to utilize those wonderful seasonal persimmons.  When ripe, persimmon are honestly one of the most lovely fruits.  I really believe there is a reason why they were always present in stories of the great Greek gods and goddesses!  They are so sweet when ripe and packed with powerful nutrition as they are packed with Vitamin C, boost immunity, aid in digestion, powerful enzymes and much more!  I absolutely love them slow cooked in stews like this because they give this fantastic dimension, subtle sweetness and robust flavor. (just make sure to remove the skins and that the persimmon are very ripe).  We served ours over garlic mashed potatoes which if you haven’t already grab my chef tip on my instagram account, you should!  It will take your mashed potatoes to a whole other level.  This can also be served on it’s own to keep it paleo/grain free or another favorite of ours is over buttered noodles.  Anyway you serve it, this recipe is a definite keeper any night of the week but would be really perfect on a Sunday or as an alternative over the holidays to all that turkey!

I hope the most important piece is that everyone tries to find a moment to slow down, gather and connect.  I think this time of year especially for those living in colder temperatures can be so comforting.  I really believe the seasons guide us and as winter approaches it can be a beautiful time of reflection.  I know I personally like to review my year as the new year approaches and think about what I’ve learned, what I’m ready to let go of and what I’m ready to bring more of into my life.  Food can be a part of helping us to nourish this slow down as well.  Meals like this slow us down and force us to pause from our busy lives.  Plus, your house will smell absolutely divine too so there is that!

 

EQUIPMENT

Oven safe pot with a lid or cast iron pot with lid

Measuring spoons

Measuring cups

Wooden spoon

INGREDIENTS 

1 grass fed beef chuck roast

1 clove of fresh garlic peeled and sliced in half

1 tbs sea salt

Freshly ground black pepper

2 tbs extra virgin olive oil 

1 large shallot peeled and minced

2 celery stalks ends removed washed and chopped

2 additional cloves garlic peeled and minced 

2 tbs fresh parsley washed and minced

4 carrots washed peeled and minced

1 celeriac root peeled and chopped (optional)

2 sprigs fresh thyme 

2 sprigs fresh rosemary 

Pinch of sea salt

Freshly ground black pepper 

3 very ripe persimmons core and skin removed, then sliced (the fruit should be almost gooey and incredibly mushy to the touch)  

1/2 cup whiskey (alcohol will cook off so do not worry about serving this to kiddos)

1 cup low sodium chicken stock store bought or homemade 

Preheat oven to 400.  Take your beef roast and rub with sea salt and black pepper on all sides, then rub with fresh garlic all over.  This will tenderize the meat.  Set the roast aside briefly.  Take an oven safe pot with a lid and add olive oil then place your stove top to medium/high heat.  Once hot, add beef roast and sear the meat 5 minutes on each side till the outside begins to brown continuing to rotate the roast till all the sides are seared nicely and brown.  Then remove from pan and set aside briefly once again.  Add shallots, celery, garlic, parsley, carrots, celeriac root, fresh thyme, rosemary, sea salt and black pepper.  Sauté for 8-10 minutes till the vegetables become tender.  Now add ripe persimmons and whiskey and reduce heat to low, then add your beef roast back to the pot and simmer for 2-3 minutes then add chicken stock.  Simmer another 5 minutes then place the lid on your oven safe pot.   Now place the roast (making sure the lid is on) into your oven at 400 degrees and set your timer for 15 minutes.  Then reduce the oven to 275 and continue to cook the roast for another 2.5 hours continuing to leave the lid on.  Once done, remove from oven and let rest for 5 minutes.  Slice the beef roast then serve immediately with the cooked veggies and gravy that the beef roast cooked in.  As discussed above, this is delicious over garlic mashed potatoes, buttered noodles or on it’s own.  Enjoy!

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!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

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!

 

Ground Turkey Three Bean Chili

GROUND TURKEY THREE BEAN CHILI 

This time of year is actually very busy with all the variety of after school activities and holiday preparations.  I’am also thoughtful this time of year of mainting that balance between enjoying the holidays while still trying to maintain some consistency with meal prep and nourishing meals that keep our family balanced.  It is one of the many reasons I love this particular recipe! In fact, this recipe is so good it is fabulous to take to any holiday potluck as everyone will really enjoy it which is great too.

This is a favorite in our house especially with my kiddos so anytime that happens it becomes a regular staple in our meal rotation.  It is also a fabulous way to pack a lot of powerful nutrition in there.   I love the versatility too of this recipe as I have made it so many different ways.  It can be made vegan by simply omitting the meat.  I have done it with shredded chicken thighs, ground beef.  In fall, I often will throw some seasonal diced butternut or delicata squash in there.  It also makes for fantastic meal prep for the week as it holds really well in a airtight glass container thorough the week in the fridge.  My husband loves to take the leftovers to work and I generally get two meals out of this as the first day I will serve it over sprouted quinoa or brown rice with all the fixings.  Then the next day or day after we serve it over baked potatoes which is amazing!!  This recipe really satisfies that need and desire for warming, comforting foods for those living in cooler climates too.  All the way round this is a recipe that you will want to keep around!  I hope you enjoy it as much as we do.

EQUIPMENT:

Large stock pot

Wooden Spoon

Measuring Spoons

Measuring Cups

INGREDIENTS:

2 tbs olive oil

1 small onion peeled and minced

3 cloves of fresh garlic peeled and minced

3 tbs fresh cilantro washed and diced

3 stalks celery washed and diced

5 medium carrots peeled and diced 

1 lb ground organic turkey

Pinch of sea salt 

Freshly ground black pepper 

1 24 oz jar or can of crushed tomatoes 

3 tbs organic ketchup 

1/4 cup apple cider vinegar 

3 tbs real maple syrup

2 tbs chili powder

2 tbs cumin powder 

1 can of pinto beans rinsed 

1 can kidney beans rinsed

1 can black beans rinsed 

2 cups filtered water 

METHOD:

Take a large stock pot and add olive oil then place heat on medium.  Add minced onion, garlic and fresh cilantro and cook approx. 2-3 minutes till onion becomes translucent. Then add celery and carrots and cook another 5 minutes.  Now add ground turkey and sauté for 8 minutes till ground turkey is mostly cooked.  Now add can or jar of crushed tomatoes along with ketchup, apple cider vinegar and maple syrup.  Then add chili powder and cumin along with the pinto beans, kidney beans and black beans, then add filtered water (chef tip: I pour my filtered water into my jar or can of tomato sauce to get it all out so there is no waste then I add to chili). Bring heat up to high so the chili can come to a quick boil then immediately reduce to low and leave the top of the pot slightly off so chili can reduce and thicken for approx. 30 minutes.  Once done, I love garnishing with fresh cilantro, avocado, hot sauce, unsweetened coconut yogurt or you can use sour cream. Other options are topping it off with a sprinkle of cheddar cheese.

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!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

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!