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!

 

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!

 

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!

Our Grocery Should Be a Safe Place

Our Grocery Store Should Be a Safe Place

Monsanto’s weed killing round up pesticide glyphosate which has been linked to cancer has been found in many of our children’s breakfast cereals and granola bars.  These harmful chemicals not only harm our bodies but the earth’s soil as well.  They have also been linked to the deprivation of our bees as over 915 million pounds of pesticides are sprayed on US Farmland each year!  You read that correctly, each year.  These harmful pesticides go up into the atmosphere which effects our climate and damages the health of our bees which play a crucial role in all of our survival.

The article released yesterday can be found here https://www.cbsnews.com/news/glyphosate-roundup-chemical-found-in-childrens-breakfast-foods/

Brands currently tested and effected or found to have glyphosate:

https://www.naturevalley.com

https://www.kindsnacks.com

http://www.quakeroats.com

https://www.generalmills.com

Corporate greed once again is rearing it’s ugly head and now it’s facing directly at our children’s health and well being and it’s not ok.  These are every day affordable cereals that most families purchase to feed their families and trust.  As a mother, we spend our whole life protecting and trying to keep our children safe and our food source should be a trusted place of nourishment.  It is a tragedy that companies such as Monsanto know that are responsible for damaging human health and yet corporate profits and greed are center stage.  Our food source should be safe and it is a fundamental human right that we all deserve.  You might be asking yourself so what do I do?

What do we do?  

Our purchasing power is a very powerful thing and we vote with our dollars .  Try stay away from processed foods and within your budget chose whole real foods that are ideally local and organic whenever possible.  Local foods that are minimally sprayed or not at all ideally, grow a garden and/or purchase organic foods when or as much as you can afford within your budget.  Also, look and purchase non gmo verified foods and products.  They will have a non gmo verified label on them.

These are fantastic ways you can support farmers and companies who care for the health and well being of our land, nature and planet .  Every time we do this we are essentially voting and saying no to companies that are not supporting our wellbeing.  Also, when we chose local foods, they have traveled less and are more nutrient dense which is better for our own personal health and environment.  We have the power to say no to Monsanto by reading labels and looking for key ingredients such as “high fructose corn syrup” and products that have corn derivatives like maltodextrin which is also a form of corn.  If a product is not organic and not non gmo verifited , you can be guaranteed that it is made with Monsanto corn so just say no.  Every time we purchase a product with Monsanto corn we are supporting a company that knows it is intentionally damaging our human health as well as our planet’s health.

This is wrong and it makes me furious.  Monsanto is compromising our food source which is one of the most important parts of our general survival. This is very serious and we all need to be paying attention so lets get started.  We have the power to make a difference and it starts with our own action.  I believe we can.

Valuable Resources

For more information on corn additives or derivatives of corn go here:

http://www.livecornfree.com

I personally eat local organic corn and purchase products with organic corn but the above link will help guide you when reading labels in pre packaged foods that are not organic.

Find a local coop in your region in the below link as they generally carry more local, seasonal foods:

http://www.coopdirectory.org

The links below is a valuable resource for products that meet the standards of Non GMO Verified Products:

https://www.nongmoproject.org

The below website is helpful for those concerned about exposure to pesticides and includes a shoppers guide:

https://www.ewg.org

As an organic chef and mother, this is a topic that is dear to my heart.  I hope to always advocate and be an activist in the well being of our planet’s health and the quality of our food source.  We all deserve this.

”The more we pour the big machines, the fuel, the pesticides, the herbicides, the fertilizer and the chemicals into farming, the more we knock out the mechanism that made it all work in the first place.” – David R Brower

-Chef Emery

www.chefemery.com

Instagram: chef_emery

 

 

Gluten Free Dark Chocolate Zucchini Muffins

Gluten Free Dark Chocolate Zuchini Muffins

It is that time of year where summer is beginning to come to an end and kiddos are going back to school. It is bittersweet indeed and I don’t know about you but I’m not quite sure where the summer actually went!  Ours literally flew by and I’ve already been in the mode of school supply shopping, new sneakers, etc. and all the good stuff that comes along with back to school.  I have to say I actually always love this time of year because it is like a reset that almost feels like a new year.  Fresh start, new teachers and time to get back into routines of earlier bed times, meal planning and the daily rituals that make us feel balanced.  I find this time of year it is important to have some solid recipes that help with this transition and in my opinion, this is one of them.

This recipe is so easy, quick and makes wonderful meal prep for the week.  I especially love one in the afternoon with a good cup of tea but more importantly it is an amazing opportunity to use up all that glorious produce!  Nature is in full bloom right now and there is more than ample zucchini to go around and to be honest its hard to know what to do with all of it.  All you garden growers know what I’m taking about!  We can only make so many zucchini boats, soups, zucchini noodles and by now I’m sure you’ve already persuaded as many friends as possible to take some please!  I love zuchini don’t get me wrong and it has a myriad of uses but one of my favorites is this delcious dark Chocolate zucchini muffin recipe.  It is a great excuse to to eat chocolate and hey get your veggies too!  The recipe is very easy to follow and is really delcious and moist.  I hope you enjoy it as much as our family does!

Equipment

One large bowl

One medium bowl

Measuring spoons and cups

A one dozen muffin tin

Ingredients

3 eggs

3 tbs extra virgin olive oil

2 tbs unrefined coconut oil, melted

1 tsp real vanilla extract

1/2 cup real maple syrup

1 cup buttermilk or unsweetened non dairy milk such as almond or hemp

2 cups zucchini, washed then shredded (press excess water out with a towel)

2 cups gluten free baking flour, I used Pamelas  http://www.pamelasproducts.com

Chef’s Note * If using alternative flour, please add 1 tsp of baking powder

1 tsp Ceylon cinnamon

3/4 cup unsweetened cocoa powder

1 tsp sea salt

2 tbs Dark Chocolate Chips

Method

Preheat your oven to 375

Take a large bowl and crack all three eggs into the bowl, then add olive oil, melted coconut oil, vanilla extract, maple syrup and buttermilk.  Use a fork or spatula to fully combine then add shredded zucchini.  Fold the zucchini in till fully combined, then set mixture aside briefly.  

In a small bowl, combine the dry ingredients of the gluten free flour, cinnamon, unsweetened cocoa and sea salt.  Use a fork to combine the dry ingredients then add them to the wet zucchini mixture. Use a fork or spatula to fully combine the dry ingredients in.  Now add the chocolate chips and fold them through the batter.  Take a one dozen muffin tin and line with parchment paper muffin liners or grease the tin.  Use a large spoon to add the batter to the muffin tin.  Bake at 375 for approx 30-35 minutes.  Yields approx 1 dozen.

Enjoy and if you loved this recipe please share it and tag me @chef_emery #empowerful on facebook and instagram!

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!❤️

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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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!❤️

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

https://www.chefemery.com

https://www.raos.com/product/marinara-sauce/

 

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!

 

 

Chicken with White Wine, Garlic and Fresh Herbs

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

 

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

Preheat your oven to 400 degrees

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

2 to 3 Sprigs Fresh Organic Rosemary washed

2- 3 Springs Fresh Organic Thyme washed

1 Handful Fresh Organic Basil washed

1 Handful Fresh Organic Chives washed

1 Handful Fresh Organic Parsley washed

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

1 Organic Red Onion Peeled and Sliced

1 Organic White Onion Peeled and Sliced

2 tbs Organic Dried Oregano

2 tbs Organic Herbs de Provence

2 Cups White Wine

1 1/2 tbs Organic Cultured Grass Fed Butter

Sea Salt

Freshly Ground Black Pepper

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

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!❤️