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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

curry lime chicken wings
Dinner | Sides + Snacks

Curry Lime Chicken Wings

gluten free corn and scallion fritters
Sides + Snacks

Corn & Scallion Fritters

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CHARRED BROCCOLINI SALAD W/ FARO 8 oz broccolini CHARRED BROCCOLINI SALAD W/ FARO 8 oz broccolini 1 can chickpeas 1 cup farro 3/4 cup walnuts, unsalted 1 tbsp honey 1/4 cup chopped chives (optional) CARAMELIZED SHALLOT VINAIGRETTE: 1 large shallot, thinly sliced 1 tbsp grain mustard 2 tbsp ACV 2 tbsp olive oil 2 tbsp avocado oil 2 tbsp water 1/2 lemon, juiced (or orange) 1 tbsp maple 1/4 tsp salt pinch black pepper TO MAKE: Heat oven to 400. Drain and pat chickpeas dry. Add to a large parchment lined baking sheet, drizzle with olive oil and season (1/4 tsp salt, 1/4 tsp garlic powder, black pepper). Toss to coat. Roast for 15 minutes. Cook farro according to package directions (I like the quick-cook style from Trader Joe’s). Drain and run under cold water to cool / stop cooking. Set aside. Prepare broccolini. Chop off the last 2 inches of the bottoms. Then roughly cut into smaller 1-2 inch pieces. Once the chickpea timer is done, move the chickpeas over on the pan to make room for broccolini. Drizzle with olive oil and some salt / pepper. Put the whole pan back in the oven for 15 more minutes. Heat a small frying pan over medium low heat. Add a little olive oil and the sliced shallots. Let cook a few minutes until slightly translucent, add a little salt + a splash of water and cover (this helps to steam / caramelize). Turn to low and let cook for 10-15 minutes, tossing occasionally so they don’t burn. A little crisp is good! Make the honey walnuts: dry roast walnuts over medium low heat until slightly browned. Add 1 tbsp honey and generous pinches of salt and toss. After a few minutes pour onto parchment paper or a plate to let cool. Once the shallots are done, make the dressing by pulsing everything in a small blender or with immersion blender. Combine everything together in a large bowl. Add a couple pinches of salt and toss. Add chives and as much feta as you’d like. I use about 3/4 of the dressing but definitely be generous as the farro soaks it up! * Will last in the fridge for a few days, but obviously the crisp factor is best on day one*
KIMCHI BEEF BOWLS! 🥣 INGREDIENTS 1 lb ground KIMCHI BEEF BOWLS! 🥣 INGREDIENTS 1 lb ground beef (85/15 preferred ratio) 1 large carrot (diced small) 1 shallot (diced small) 3 scallions (chopped) 1 cup snow peas for topping: cilantro, kimchi, avocado, sesame seeds Sauce: 4 tbsp soy sauce or tamari (or ⅓ cup coconut aminos) 3 tbsp rice vinegar 1 tbsp coconut sugar 1 tsp chili garlic sauce (I like Huy Fong brand) 1 tsp fresh ginger (grated) 1 garlic clove (grated) Coconut Rice: 1½ cups sushi rice 1 cup full-fat coconut milk 1 cup water ½ tsp salt 1 lime (zest and juice) INSTRUCTIONS Combine the rice, coconut milk, water, and salt into a pot and stir. Soak for 10 minutes (This step is not totally necessary, but very helpful with sushi rice. You can skip if in a hurry!) Finely chop the carrot and shallot. Heat a large cast iron (or frying pan) over medium high heat. Once hot, add the ground beef, breaking up. Let cook for 7-8 minutes, until mostly cooked through. Push the beef to the side and add in shallots and carrots. Let cook 5 minutes to soften a little. Cook the rice: bring to a boil and then lower to simmer and cover. Cook for 20 minutes. When done: remove from heat and LEAVE the lid on for another 5-10 minutes. This helps it to steam and get a bit sticky. When ready, add the zest and juice of one lime. Fluff and stir. Make the sauce by combining all ingredients into a small bowl. Stir and pour into the beef pan, mixing everything together. Continue to cook over medium heat, letting the beef soak up the sauce (another 5-7 minutes). Stir every so often, but let things get a little crispy on the edges. When the sauce is almost soaked up, but not fully, add the snow peas and scallions and stir. They should cook very quickly, just a few more minutes. You want the beef to be juicy and not dried out. Assemble your bowl with the rice, beef mix, and optional toppings (kimchi, avocado, cilantro, sesame seeds). Enjoy! Recipe also here — https://mackenziestable.com/kimchi-beef-bowls/
it may snow tomorrow but not today it may snow tomorrow but not today
CHOC CHIP MATCHA COOKIES 🍪 INGREDIENTS 2 cup CHOC CHIP MATCHA COOKIES 🍪 INGREDIENTS 2 cups almond flour ½ cup melted coconut oil ½ cup coconut sugar ½ cup chocolate chips (I like Hu Kitchen brand) ¼ cup coconut flour 2 eggs (room temperature preferred) 2 tbsp matcha powder 1 tsp vanilla extract ½ tsp sea salt ¼ tsp baking powder •Heat the oven to 350 degrees and line a baking sheet with parchment paper or spray with coconut oil. •Combine all wet ingredients into a bowl: eggs, coconut oil, & vanilla. Make sure the coconut oil isn’t hot. Whisk well. •Add in dry ingredients: almond meal, coconut flour, coconut sugar, matcha powder, salt, and baking powder. •Stir to combine and then gently fold in the chocolate chips. Form the dough into desired cookie size (pressing down slightly as they don’t spread much at all) and bake for 12-14 minutes. Once they crack a tiny bit or turn very slightly golden, take them out. They should still be quite soft and will continue to cook for a couple of minutes on the pan. Don’t overcook so they’ll stay soft on the inside! •Eat immediately. Or store in an air tight container to try and practice self control. They are best eaten within 3 days or frozen for longer Also here: mackenziestable.com/chocolate-chip-matcha-cookies/
INGREDIENTS: 1 lb ground chicken 1 large carrot, INGREDIENTS: 1 lb ground chicken 1 large carrot, diced 1/2 bell pepper, diced 1 fresno pepper, diced 2 scallions, sliced Sauce: 2 tbsp soy sauce 1 tbsp rice vinegar 1 large garlic clove grated 1 tsp ginger grated 1 tsp fish sauce 1 tsp coconut sugar 2 tsp water 1/2 lime, juiced Puffed rice sheets: Rice paper Avocado oil Cilantro to top! •Chop all veggies to prepare. Dice the bell pepper, fresno pepper and carrot. Slice the scallions. •Heat up a large frying pan over medium heat. Drizzle a little avocado or coconut oil. Add the ground chicken and cook for about 7-8 minutes, breaking it up along the way. Once the chicken is almost cooked through, add ¼ tsp salt and move it to the side of the pan. Add a little more avocado or coconut oil and toss in the chopped veggies, cooking another 5-6 minutes (on their side of the pan). •While the veggies cook a little, make the sauce by combining everything into a small bowl and stirring. Mix the veggies and chicken together. Add in the sauce and cook another 5 minutes, stirring every so often, while letting the chicken soak up the sauce. •Once most all of the liquid has been absorbed, turn the heat to low (or off). We don’t want the chicken piping hot for the rice cups anyways. •To make the rice cups, heat a frying pan over high heat. You want it to be large enough to fully fit one of the rice sheets. After 30 seconds or so, add enough avocado oil that it’s about ¼-½ an inch up the side of the pan. Prepare a plate with paper towel on top for placing the cooked sheets after. •Wait until the oil is very hot or almost smoking. To test, break off a tiny piece of rice paper and place it in the oil. It should puff up *immediately* into a white crispy texture. If it’s still translucent at all or not puffing up fast, it needs a little more time. •Slide in one rice sheet at a time, using tongs and let it fully puff up. Flip for a few more seconds. •Remove and transfer to the paper towel plate. Repeat. •Break up the rice sheets into smaller ‘cups’ and serve alongside the larb. Add cilantro on top if you wish. You’ll want to assemble the cups as you’re eating them, since they can wilt if the chicken is too hot.
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