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Key Lime Pie Bites
Sweets | Vegan

Key Lime Pie Bites

Coconut Coffee Tahini Macaroons
Sweets | Vegan

Coconut Coffee Tahini Macaroons

Charred Broccolini Salad w/ Feta
Dinner | Salads

Charred Broccolini Salad w/ Feta

Kimchi Beef Bowls
Dinner

Kimchi Beef Bowls

Chicken Larb With Puffed Rice Cups
Dinner

Chicken Larb With Puffed Rice Cups

Maple Dijon Brussel Sprouts
Sides + Snacks | Vegan

Maple Dijon Brussel Sprouts

Salmon Rice With Turmeric & Golden Raisins
Dinner

Salmon Rice With Turmeric & Golden Raisins

Salted Brownies
Sweets

Salted Brownies

Gluten Free Chinese Pork Noodles
Dinner

Chinese-Inspired Pork Noodles

gluten free grain free vegan strawberry linzer cookie
Sweets | Vegan

Strawberry Linzer Cookies

gluten free pear upside down cake
Sweets

Pear Upside Down Cake

simple rustic salsa
Sauces + Dips | Vegan

Simple Rustic Salsa

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STRAWBERRY RHUBARB COMPOTE 🍓 1 cup chopped st STRAWBERRY RHUBARB COMPOTE 🍓 1 cup chopped strawberries 2 cups chopped rhubarb pinch salt 1 lemon zested 1 tbsp lemon juice 1 tsp tapioca (or arrowroot) starch optional: splash of maple for extra sweetness Add chopped strawberries / rhubarb to a medium pot. I used fresh strawberries and frozen rhubarb bc that’s what I had. If you use both fresh, you may need to add a little splash of water to provide some moisture at some point (or not!). Cook over medium low heat until the mix starts to simmer / bubble. Simmer for 8–10 min, until everything starts to break down and become smooth. Use a spatula or wooden spoon to help break things up. The frozen rhubarb created more water content so it just takes a little more time to evaporate off. Once a smooth consistency, add a pinch of salt, lemon zest, and maple (if using). Mix the lemon juice with the arrowroot or tapioca starch and stir well until it dissolves. Add to the pot and mix well, simmering for another 4-5 minutes until it thickens ever so slightly. Let cool and add to an airtight container. Store in the fridge for up to 10 days!
A weekend in New York, featuring food only: 1. @a A weekend in New York, featuring food only: 1. @apollobagels / VERY good. Crispiest outside and very fluffy interior. Appreciated the limited menu options. Somehow missed the line by going at 930am so go early-ish?? 2. @lostacos1 / Several locations around the city— such great, authentic tacos at an amazing price. 10/10 3. @caffepanna / Definitely worth the hype! I got ‘red flag’ which is strawberry jam + graham cracker pieces. Very summery and fresh. 4 + 5: @sansabinonyc / Honestly one of the best meals I’ve had in a very long time and will be thinking about it for the foreseeable future. Not one item was a miss, but specifically: the endive salad (we couldn’t get over the dressing????), steelhead trout, & steak. Also just such a fun and beautiful ambiance. 100/10 6. @scarrspizza / I prefer their Sicilian, but we split a large so we could sit down and they only do slices to go. Rest > being picky. Still always 10/10. 7 + 8 + 9: @frenchettenyc / Such a beautiful spot. Definitely a bit overpriced, but you’re paying for the whole experience (and it is NY after all). Top favorites: Salted cod croquettes & mussel crostini situation. Both insane.🔥 10. @hanisbakerynyc / Michael is a cinnamon bun connoisseur and we were tipped off to try one here. He really liked it! Top 3. (But @jensartisan you’re still #1 🙊). Other notes: everything was SO beautiful, interior + baked goods. Would def go back to try more. Last note: the reservation situation in NY has gotten NUTS and getting two spots for dinner even two weeks before was really something 😅!! So hot tip: figure out where you want to eat dinner and look into their specific reservation system bc they all have different timing/releases and it feels like winning a lotto ticket.
VEGAN LEMON CURD (makes 2 cups) 1 1/3 cups coconu VEGAN LEMON CURD (makes 2 cups) 1 1/3 cups coconut CREAM (or can scoop the cream off the top of full-fat canned coconut milk) 6 tbsp lemon juice 1 lemon, zested 2.5 tbsp tapioca (or arrowroot) starch 1/4 cup maple 1/8 tsp turmeric Pinch salt Scoop off the top of full-fall coconut milk or use coconut cream** Pour into a medium sized pot with maple syrup, turmeric, salt, and lemon zest. Add the lemon juice to a different bowl or measuring cup. Mix the arrowroot or tapioca starch in and stir well. It will start to harden again as it sits— don’t panic! Just stir again before you add it into the pot. Put everything over medium low heat and whisk, continuously until it starts to heat up / thicken up (takes about 4-5 minutes). Keep whisking until it’s a thick pudding-like consistency and coats the whisk easily. It will thicken as it cools. Let cool, stirring once in a while if possible (if it forms a bit of a top film that’s fine). Pour into an air tight container and store in the fridge. It will be good to go within a couple hours and will last up to 2 weeks! ** Don’t shake your coconut milk! If it’s hot out, add it to your fridge overnight so that it separates. #healthyrecipes #privatechef #veganrecipes #dairyfreerecipes
All in a (few) days work! 👩🏻‍🍳 Local s All in a (few) days work! 👩🏻‍🍳 Local shoutouts: @jensartisan @bedientfarms @orbitalfarms Heiden Valley Farms #privatechef #wellnesschef #upstateny #healthyeats
Volume UP for the repeat purchases @traderjoes! 🛒 🫐🍠🧄 #traderjoeshaul #healthyfinds #groceryhaul #privatechef
Operation put real clothes on! (Three days per wee Operation put real clothes on! (Three days per week let’s not go nuts) 💁🏻‍♀️
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