1 lb raw chicken, cut into small pieces 1 tsp ground cumin ½ tsp salt ½ tsp ground black pepper, or your preferred spice mix 2 Tbsp butter 2 tsp garlic, minced 2 Tbsp lemon juice 2 Tbsp cream cheese 3 cups chopped spinach, kale, orach, or whatever greens you like

Pour a small amount of oil into a skillet and place it over high heat.

Combine chicken pieces, cumin, salt, and pepper in a zipped plastic bag and mush them all around to coat the seasoning onto the chicken pieces. Dump them into the hot skillet and turn heat to medium, stirring occasionally, until the chicken is seared and cooked through. Remove the chicken from the pan.

If you are using frozen greens, microwave them for a minute or two, so they are thawed when you cook them.

Melt the butter in the pan. Add garlic and let it sizzle for 30 seconds, then add the lemon juice and cream cheese. Stir it all until the cream cheese and butter are totally melted and the chicken drippings are mixed in. Add the greens to the pan and stir until they are wilted and coated with the sauce.

#butter #chicken #creamcheese #cumin #garlic #glutenfree #kale #lemonjuice #main #orach #pepper #salt #spinach

2 eggs ¼ cup heavy whipping cream ¼ cup cornmeal or masa harina 2 Tbsp minced onions 2 Tbsp flour ¼ tsp baking powder ½ tsp pepper ½ tsp salt 1 tsp dried dill weed 15 oz canned salmon (canned in water), drained Oil for frying

Heat oil over medium heat in a frying pan. Gently beat all ingredients together until totally mixed. Drop large spoonfuls into the skillet and flatten them into cakes with the back of the spoon. Cook for a few minutes on each side until golden brown, adding more oil and adjusting heat if necessary.

Serve with a sprinkling of lemon juice.

#bakingpowder #cornmeal #cream #dairyfree #dillweed #egg #fish #lemonjuice #main #masaharina #oil #onion #pepper #salmon #salt #wheatflour

¼ cup heavy cream or 2 Tbsp avocado oil 1 ½ cup frozen fruit 2 Tbsp chia seeds and/or ground flax seeds 2 Tbsp unflavored fiber powder or psyllium powder 1/3 cup unflavored collagen peptides, or your preferred protein powder ½ cup apple sauce ¾ cup cold water or milk

Combine all ingredients in a blender and blend for 30 seconds or until smooth.

#applesauce #avocadooil #breakfast #chia #collagenpeptides #cream #drink #fiberpowder #flaxseed #frozen #fruit #glutenfree #milk #snack

Sauce: ¼ cup peanut butter (no sugar or salt added) 2 Tbsp soy sauce 1 Tbsp brown sugar or honey 1 Tbsp lime juice ¼ cup water or coconut milk Optional 1-2 Tbsp sriracha or other heat

Stir-fry: 16 oz raw chicken, cut into small pieces (or 12 oz cooked chicken) 8 oz broccoli 5 oz mukimame (shelled soy beans) ½ cup chopped frozen spinach 1 Tbsp minced garlic 2 tsp minced fresh ginger or ½ tsp ground ginger 1 tsp sesame seeds Chopped peanuts and cilantro leaves to garnish

In a small bowl, whisk together the sauce ingredients and set aside.

In one pan, cook the chicken over med-high heat with a little bit of oil. Stir occasionally to enable thorough cooking, but you also want the outsides to sear.

In another pan, cook the broccoli and mukimame over medium heat, with oil or water, until the broccoli is half soft. Add the garlic and ginger and stir for about thirty seconds, then add the sauce and spinach. Stir enough to distribute the spinach, then add the chicken, which should be completely cooked by now, and sesame seeds. Stir everything together and cook another 1-2 minutes for the sauce to slightly thicken.

Serve with rice or by itself, with additional peanuts and cilantro.

#broccoli #brownsugar #chicken #cilantro #coconutmilk #dairyfree #edamame #garlic #ginger #honey #limejuice #main #peanut #peanutbutter #sesameseed #soysauce #spinach

Pancake: 2 eggs 2 oz cream cheese 1 Tbsp melted butter or oil 2 Tbsp almond flour 2 tsp psyllium husk powder

Cream: 1 oz cream cheese ¼ cup ricotta 1/8 tsp vanilla extract or almond extract ½ Tbsp sugar 2 Tbsp collagen peptides ¼ cup berries

Preheat a skillet to medium temperature. Beat the pancake ingredients together until smooth. Use cooking spray on the skillet and pour pancakes in. This will make 2 fairly large and thin pancakes, or you can divide it however you want.

While that is cooking, beat together the cream ingredients. If you use a machine, you can roughly mash the berries; not so much when whisking by hand, so it depends on what texture you want.

Flip the pancakes when they are bubbly and the edges are pulling away from the skillet, the bottom should be browned. Cook for 1-2 more minutes. Serve with the berry cream spread on them.

#almondextract #almondflour #berry #blackberry #blueberry #breakfast #butter #collagenpeptides #creamcheese #egg #fruit #glutenfree #oil #pancake #psyllium #raspberry #ricotta #sugar #vanilla

Stir all ingredients together.

I measure the ingredients by weight for the sake of accurately tracking nutrition.

#almondflour #berry #blackberry #blueberry #breakfast #chia #collagenpeptides #fiberpowder #fruit #glutenfree #milk #nuts #nutbutter #peanutbutter #proteinpowder #psyllium #raspberry #ricotta #salt

This makes basically 1 large serving.

1 cup water or soup stock 1 Tbsp olive oil 1 tsp salt 6 oz chopped broccoli 2 oz almonds 3 oz chopped onion 4 oz peas 1 tsp minced garlic 4 oz cooked black beans 2 oz cream cheese

Cook the broccoli and almonds over high heat with the water, olive oil, and salt. When they are mostly soft, add in the everything else except the cream cheese and beans.

Cook until everything is soft. Add more water/stock if necessary.

Transfer to a blender, add the cream cheese and beans, and blend until smooth.

Variations

It's goblin soup, so you can do basically whatever you want.

Olive oil: use any kind of oil, or butter. Almonds: use any kind of nut or nut butter. Beans: use any kind of bean or legume. Vegetables: There are 13 oz of vegetables. Use whatever combination you want. Just remember that harder vegetables need to cook for longer, so they go in at the beginning with the nuts. Cream cheese: use cream, sour cream, any kind of cheese, evaporated milk, plant milk. Use 1-2 tsp of any herb or seasoning you want.

Tasty combos I've tried: •Olive oil, spicy pistachios, refried beans, carrots, celery, peas, rice, spinach, garlic, cream cheese •Tomatoes, wasabi almonds, pepitas, kale, brussels sprouts, curry powder, garlic, gelatin, ricotta, garbanzo beans, olive oil

#almond #bean #broccoli #brusselssprouts #carrot #celery #creamcheese #curry #fairyfeast #garammasala #garbanzobean #garlic #gelatin #glutenfree #kale #main #nuts #oliveoil #onion #pea #pepitas #pistachio #rice #ricotta #salt #soup #soupstock #spinach #tomato #vegetarian

Based on the Tasting History recipe.

2 ½ lb acorn squash 12 oz green apple 3 eggs ¼ cup dried herbs (I used sage, fennel seed, ground coriander, and thyme) 2 Tbsp butter 2/3 cup dried fruit ½ cup raw sugar ¼ cup fruit juice 1 unbaked pie crust extra butter for frying

I chose acorn squash rather than pumpkin because it doesn't need to be peeled. And the different colors from the skin and the flesh makes a nice visual.

Cut the acorn squash in half, cut out the stem, and scoop out the seedy innards. Cut the squash into thin slices.

Thinly slice the apples and remove the cores.

Preheat oven to 425° F.

In a small bowl, beat the eggs and stir in the herbs.

Melt some butter in a frying pan over medium heat. Dip the squash slices into the egg mixture, then fry them in a single layer for a few minutes on each side. Add more butter as needed between batches of squash.

Combine the fried squash with 2 Tbsp butter, dried fruit, sugar, and fruit juice. Gently stir together.

Prepare the pie crust in the baking pan. Put a layer of apple slices in the bottom of the pie, then add the pumpkin filling.

Bake for 20 minutes. Reduce the temperature to 375° F and bake for 40-50 minutes.

#acornsquash #apple #butter #coriander #dessert #driedfruit #egg #fairyfeast #fennel #fruitjuice #glutenfree #historical #pie #pumpkin #sage #squash #sugar #thyme #vegetarian

2 cups berries 2 Tbsp butter 1 Tbsp corn starch

In a small pot, stir together the berries and cornstarch. Add the butter. Cook over medium heat, stirring constantly, until butter is melted. Remove from heat immediately.

#berry #butter #cornstarch #glutenfree #sauce #vegetarian

½ cup sugar 1/3 cup cocoa powder 2 Tbsp chocolate chips 2 cups water 1 cup cashew butter (no salt or sugar added) tiny pinch of salt tiny pinch of baking soda ½ tsp vanilla extract

Combine all ingredients except vanilla over low heat. Stir until the chocolate chips and cashew butter are melted and completely mixed in.

Remove from heat into a large container. Stir in the vanilla. Chill in the fridge or freezer until totally cold.

Churn in ice cream machine for 20 minutes.

#bakingsoda #cashewbutter #chocolatechip #cocoa #dairyfree #dessert #frozen #glutenfree #salt #sugar #vanilla #vegan