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!

 

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!

 

 

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!

 

Gluten Free Vegan Dark Chocolate Energy Bliss Bars

GLUTEN FREE VEGAN DARK CHOCOLATE ENERGY BLISS BARS

There are a lot of energy bars, fitness bars, on the go bars, you name it there are lots of bars lol!  I personally like to make my own because I know what is going into them.  It also allows you to control the sugar, sodium levels and keep them simple without any added preservatives or extra ingredients we really don’t need as they aren’t great for our gut health either.

I think what I really love about these most though is how easy they are to do plus the versatility.  The nut butter can be switched to peanut butter, sunflower butter, almond butter just to name a few and they can be topped with goji berries, crushed nuts or whatever you fancy.  These are really nice as an afternoon pick me up with a big cup of tea or as a dessert.  You can also cut them into any size you like.  If you want, they can be cut into smaller individual bite size bars or a bit larger for more granola bar size.  You get to choose so that’s the fun part!  I hope you enjoy them as much as I do for sure.  I really love the extra crunch of the cacao nibs in these and they give you a little subtle energy boost too!  We could all use a little of that!

TOOLS:

Square baking pan 9 by 9

Parchment Paper

Measuring Spoons

Measuring Cups

Food Processor

Spatula

Double Boiler or Two Equal Sized Small Pots

Sharp Knife

INGREDIENTS:

Bottom Crust:

12 dates pitted deglet or medjool dates 

1/2 cup hot water for soaking dates 

2 cups gluten free oatmeal (I like Qia oatmeal)

Pinch of sea salt

2 tbs cacao nibs 

2 tbs flax seeds (optional)

1/2 cup cashew butter or nut butter of your choice 

1 tsp real vanilla extract 

3 tbs reserved date water

Second Layer:

2/3 cup cashew butter or nut butter of your choice 

2 tbs cacao nibs (optional) for added crunch

Top Layer for chocolate coating:

1 cup dark chocolate chips 

1 tbs coconut oil 

Pinch of sea salt (optional)

2 tbs cacao nibs (optional)

METHOD:

Take a small bowl and add pitted dates then add hot water.  Set aside and let soak for 10 minutes.  While the dates are soaking, take your food processor and add oatmeal, sea salt cocoa nibs, flax seeds, cashew butter and vanilla extract.  Now remove dates from the water, making sure to save the date water.  Add the softened pitted dates.  Pulse the food processor till the ingredients become a sticky dough then add the reserved date water and continue to pulse a little more till all the ingredients are fully combined and a nice dough has formed.  Take your baking pan and line with parchment paper, then use a spatula and add dough.  Use your spatula first, then your hands by pressing to evenly distribute the dough thoroughly though the pan making approximately a 1 inch bottom.

Once you have the bottom layer down, now use a spatula and smooth the second nut butter layer over the dough.  You can sprinkle as well with cacao nibs for extra crunch.  Then set aside briefly while you make the top chocolate layer.

Take a double boiler or two equal sized pots and place them inside of each other.  Fill the bottom pot with water then place the second pot on top.  Add the dark chocolate chips along with the coconut oil then place your heat on your stove top to medium.  Chocolate will begin to melt.  Once fully melted, use a spatula once again and pour over the nut butter layer.  Evenly smooth the chocolate over the top till fully covered.  Sprinkle with another layer of cacao nibs and a touch of sea salt to add extra flavor and crunch.  It is optional but makes this really special.  Then place in the freezer for at least one hour till the bars are firm and chocolate is solid.

Once firm, take a very sharp knife and cut into indivual bars.  These can be stored in an airtight glass container like a Pyrex in your refrigator for up to 7 days or some like to keep these in the freezer.  Yum!

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 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

Tools:

Measuring Spoons

Measuring Cups

Food Processor

Parchment Paper

Cookie Sheet

Large Sauté Pan

Ingredients:

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 

Method:

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:

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!

Oaty Gluten Free Lemon Blueberry Bars

 

I woke up this morning craving blueberries and whenever my body does this, it is generally because there is some vitamin or nutrient that my body is seeking.  In Maine, our delicious local blueberry season runs through the month of August but for us it doesn’t end there.  For those of us who know what’s good for us, we freeze these babies in copious amounts so we can enjoy them all season long for a myriad of uses.  You can use regular blueberries for this recipe as well but if you can get your hands on some wild blueberries, I would go for it!  I know Trader Joe’s carries them in their frozen section.

I sweetened these naturally and made them gluten free but regular flour can also be used.  They are super versatile too as you really can add whatever fruit you are in the mood for.  Apples would be fabulous this time of year and peaches in summer so feel free to adapt this recipe and use it all season long.  I really enjoy this kind of treat in the afternoon with a cup of tea right before I have to get the kiddos of the bus.  It’s a little slice of heaven and me time just before the craziness of homework, after school activities and the rush of getting dinner on the table.

Oaty Gluten Free Lemon Blueberry Bars

Tools:

Mixing Bowls

Measuring Cups and Spoons

8 by 8 Baking Pan

Food Processor (optional)

Medium Sauce Pan

Parchment Paper

Ingredients:

3 cups frozen organic wild maine blueberries frozen or thawed.  Regular blueberries can also be used 

Juice of one lemon

Pinch of sea salt 

3 tbs nongmo corn starch 

1/2 cup real maple syrup 

1 tsp ceylon cinnamon 

For Crumble Top and Base:

1 1/2 sticks of cultured butter cut into 1 inch pieces  (I love organic valley cultured pastured butter)

1 1/2 cups Gluten Free Pamela’s Baking Flour (please add 1 tsp baking soda if NOT using Pamela’s flour)

2 cups gluten free oats (I love Qia oatmeal by Nature’s Path)  

2 tbs flax seed (optional)

Pinch of sea salt

1 tsp ceylon cinnamon 

1/2 cup real maple syrup 

Method:

Preheat oven to 350

Place blueberries, lemon juice, sea salt, corn starch, maple syrup and cinnamon in a medium size sauce pan and bring to a boil then reduce to low heat.  Cook approx. for 15 minutes till blueberries are tender and mixture thickens.  Once nice and thick, let cool while you make your crumble.

Place butter, gluten free flour, oats, flax seed, sea salt, cinnamon and maple syrup into your food processor (this can also be done by hand with a fork if you do not have a food processor) pulse till dough comes together.  Then take an 8 by 8 square brownie pan and line with parchment paper.  Take part of the dough and lay in the bottom of the pan evenly distributing for a 1 inch layer. Now use a spatula and pour blueberry mixture over the dough.  Once you’ve layered the blueberries over the bottom, take the rest of the dough and crumble over the top of the blueberries to make a crumble topping.  Bake at 350 for 40-45 minutes till golden brown. Remove from oven and let cool completely (this is an important step otherwise it will be difficult for them to set up and slice).  Once cooled slice into individual bars.  These can be stored in an airtight Pyrex glass container in your fridge for up to 5-7 days.  

What more delicious recipes like this?  My new cookbook “Empowerful” can be purchased on amazon.  Link below:

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#customerReviews

Here are also links to the products I used above that I love:

Gluten Free Flour:

http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/

Cultured Pasture Butter:

https://www.organicvalley.coop/products/butter/pasture-butter/pasture-butter-cultured-1-lb-4-quarters/?gclid=EAIaIQobChMI-J7Rnv-c3gIVCNbACh3jkwChEAAYASAAEgLY4_D_BwE

Gluten Free Oatmeal:

https://www.naturespath.com/en-us/products/qia/creamy-coconut-oatmeal/

 

Enjoy and if you loved this recipe, please tag me on your favorite social media channels like facebook and instagram!

Chef Emery

Instagram: Chef_Emery

https://chefemery.com

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!❤️

Deconstructed Spring Roll Salad

Deconstructed Spring Roll Salad 

It has been so hot out there that the idea of even heating an oven seemed not only like a bad idea but not possible.  Up here in Maine we aren’t used to these warms temps but hey thank god for recipes like this!  Today was a typical crazy busy day between work, managing my children’s busy summer schedules, add the idea of cooking in this heat and I needed something quick, easy and delicious.  This magical deconstructed spring roll salad was born and viola, life was manageable again lol!

This was super easy to assemble, required zero effort from my oven (so all those who store their sweaters in their oven can put them back in there..you know who you are) and was so refreshing and delicious.  My kids really loved it to and I loved that there were leftovers that I could store in my favorite mason jar for my next days lunch.  Yes!  This would also make fabulous meal prep for your week as you could make multiple mason jars that you could grab on the go for lunches.  I also thought it looked so beautiful that it would be a fantastic show stopper for entertaining or for taking to your next BBQ or potluck.  Either way it is sure to please and I hope you enjoy it!

Serves 2-4

Equipment

Tea kettle for boiling water

One large bowl

One medium bowl

One small bowl

Fork or Whisk

Ingredients:

For Dressing:

1/2 cup rice vinegar

1/4 cup sesame oil

3 tbs fish sauce

Juice of one lime

2 tbs real maple syrup

Pinch of sea salt

Freshly ground black pepper

For Salad:

2 packages of bean thread noodles soaked in hot water for 5-6 minutes till tender

1/2 large napa cabbage washed and chopped

1 red pepper washed, cored and diced

1 1/2 cucumbers washed, peeled and sliced

1 avocado washed, pit and skin removed then sliced

1 bunch fresh cilantro washed, stems removed

3 carrots washed, peeled and sliced into matchsticks

1/2 cup cashews or peanuts crushed ( I personally love @grandyoats nuts) https://www.grandyoats.com

 

The Method

Take a small bowl and add rice vinegar, sesame oil, fish sauce, lime juice, maple syrup, sea salt and black pepper.  Whisk well and set aside briefly so flavors can come together.

Take your kettle and place your stove top to high heat till the water is hot but not boiling.  Take a medium size bowl and add bean thread noodles then pour the hot water over the noodles till just covered.  Let rest in the hot water for 5-8 minutes till the noodles become tender then strain immediately and set aside briefly.

Take your large bowl and add chopped Napa cabbage, then add red pepper, cucumbers, sliced avocado, fresh cilantro and carrots.  I like to lay the vegetables in bunches around the edge of the salad.  Then place the tender bean thread noodles in the center.  Now add crushed peanuts or cashews on top of the noodles.  Whisk the dressing one more time then pour over the whole salad.  Toss well.  Ideally let the salad marinate for 30 minutes so all the flavors can come together.  Serve immediately or store in individual mason jars which can be kept in the fridge for up to 3 days.

Enjoy!

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https://www.facebook.com/Chef-Emery-156845695037946/?ref=bookmarks

Instagram @Chef_Emery for daily recipes and cooking inspiration.  Have questions or have a favorite recipe? Tag me #chefemery

Looking for more great easy, quick, delicious recipes like this?  Purchase my latest cookbook “EmPowerful”

Link Below:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1533423204&sr=1-1-catcorr&keywords=empowerful+cookbook

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!❤️