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chocolate tahini truffles
Sweets | Vegan

Chocolate Tahini Truffles w/ Orange + Pistachio

mini chocolate peppermint patties
Sweets | Vegan

Chocolate Peppermint Patties

vegan and gluten free eggplant lasagna
Dinner | Vegan

Vegan Eggplant Lasagna

nanaimo bars
Sweets | Vegan

Vegan Nanaimo Bars

farro kale salad with cherries and gorgonzola
Dinner | Salads

Kale Farro Salad with Cherries & Gorgonzola

Spinach Banana Pancakes
Sides + Snacks

Spinach Banana Pancakes

Trader Joes Favorites
Wellness

Trader Joe’s Favorites

vegan caramel date sauce
Sweets | Vegan

Vegan Salted Caramel Sauce

Almond Butter and Jelly Cookies
Sweets

Almond Butter Thumbprints With Raspberry Chia Jam

raw gluten free gingerbread cookies
Sweets | Vegan

No Bake Gingerbread Cookie Bars

Pumpkin Banana Chocolate Chip Bread
Sweets

Chocolate Chip Pumpkin Banana Bread

walnut chocolate chip cookie bites
Sweets | Vegan

Walnut Cookie Bites

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TURMERIC SALMON RICE Ingredients • 2 salmon fi TURMERIC SALMON RICE Ingredients • 2 salmon filets • 1 tbsp butter • 1 shallot (diced) • 2 garlic cloves (minced) • 2 inch knob ginger (~2 tsp) • 1 tbsp turmeric • ½ tsp salt • pinch pepper • ⅓ cup golden raisins • 1 cup rice • 1 cup water Scallion sauce: • 1 bunch scallions (5-6, chopped) • 3 tbsp rice vinegar • 4 tbsp soy sauce • 1 tsp sesame oil • 1 lime (juiced) • ½ tsp maple syrup or honey • optional toppings: chili crisp / cilantro Instructions • Heat large, high-walled frying pan over medium heat with a glug of avocado or coconut oil + 1 tbsp butter. Add shallots + cook until slightly translucent, a few minutes. Add in ginger + garlic and cook for another minute. Add turmeric, salt + pepper. • Pour in the rice, stirring for a few minutes to toast. Add in water + golden raisins. Stir to combine and then gently place the salmon filets, skin side down. Season the fish with salt + pepper. Bring the pan to a boil and then lower to low + cover. Cook for 15 minutes. • In the meantime, make the scallion sauce by mixing all ingredients in a small bowl. * Turn heat off and remove the pan, but leave the lid ON for another 10 minutes! This helps the rice to steam a bit and prevent some sticking. • Once you remove the lid, flake the salmon apart by using two forks. Pour some of the scallion sauce in and mix again. I used about half here and then save some for additional topping once it’s plated if you wish. Add chili crisp and/or cilantro if desired. • Will last in the fridge for 3 days! Enjoy hot or cold. Recipe also here: mackenziestable.com/salmon-rice
COCONUT CURRY CHICKEN SOUP INGREDIENTS: 1 green a COCONUT CURRY CHICKEN SOUP INGREDIENTS: 1 green apple (peeled and roughly chopped) 1 small yellow onion 2 large carrots (~1 cup chopped) 1 small sweet potato (peeled and roughly chopped) 3 cloves fresh garlic (grated or minced) 1 tbsp fresh ginger (grated or minced) 1½ tbsp curry powder ½ tsp cumin ½ tsp paprika ½ tsp turmeric powder ½ tsp cinnamon 1 tsp sea salt ¼ cup butter or ghee 1 can diced tomatoes (15 oz) ½ cup dried red lentils 1 can full-fat coconut milk (15 oz) 3 cups chicken or vegetable stock 4 boneless chicken thighs INSTRUCTIONS •In a large dutch oven or pot with a lid, cook chopped onion, apple and carrots over medium heat with a splash of oil (I use coconut or avocado) for about 5 minutes. •Add in spices, butter, ginger, and garlic, cook for a couple more minutes. •Add in the sweet potatoes and lentils, stirring to combine. Add the rest of ingredients and stir to combine. If you’re using chicken, add the whole pieces in now. Bring to a boil and then lower and cover (leaving the top cracked a bit). •Cook entire pot on low for about 40 minutes, chicken are cooked through. •Remove the chicken and shred using a fork. •This is where you’ll want to decide on texture. If you want a completely creamy soup, blend everything in a blender and add back into the pot. I wanted to keep some texture so I blend the whole soup, but only for a few seconds. You could also use an immersion blender as well. •Add the chicken back in and stir to combine. Adjust salt and pepper if needed. •Optional toppings: coconut milk, yogurt, cilantro, or chopped cashews Recipe also on the blog: https://mackenziestable.com/coconut-curry-chicken-soup
Winter dump! Some work. Some play. Mostly food. Winter dump! Some work. Some play. Mostly food.
My favorite brownies, period! 🍫 Full recipe bel My favorite brownies, period! 🍫 Full recipe below or on the blog. INGREDIENTS: 2 eggs ½ cup almond butter 1 cup coconut sugar ¼ cup melted coconut oil 1 tsp vanilla ½ tsp salt 1 cup almond flour ⅓ cup cacao powder ½ tsp baking soda ¼ cup dark chocolate chips ( @hukitchen for refined sugar free) INSTRUCTIONS Pre-heat oven to 350. Line an 8×8 square pan with parchment (or you can grease the pan with a little butter or oil). Combine eggs, almond butter, vanilla, salt, and coconut sugar. Mix together until very smooth, using a rubber spatula or wooden spoon. Add in the melted coconut oil and stir to fully combine. If just melted, wait for it to cool a few minute so it’s not too hot (this can impact eggs if too warm). Sift the cacao powder with a sieve, tapping to work it through. This step may seem unnecessary, but cacao powder can clump easily so it really is helpful. Help push the remainder through by pressing a wooden spoon into the sieve. Stir in. Add the almond flour in and pour the baking soda on top of the flour. I like to mix it into the almond flour a little first (avoids needing another bowl for this) and then combine everything together. Once fully mixed, fold in the chocolate chips, saving a handful for the top. Pour into the pan and press down using a spatula or your hands (I find that hands work best– it’s only super sticky for a second). This is a thicker dough so it needs the assistance. Sprinkle the few chocolate chips left on top. Bake for 22-27 minutes. This depends on your oven. I personally like to see a few cracks starting to form on the edges, but where it’s still a bit underdone in the center. A cake tester should come out *almost* clean. They will continue to cook once out of the oven, too. If you like them more well done, keep cooking!
OLDIES BUT GOODIES | EP 1 ULTIMATE TURKEY MEATLOA OLDIES BUT GOODIES | EP 1 ULTIMATE TURKEY MEATLOAF! INGREDIENTS: 1 lb organic ground turkey (I’ve also used a pack of 1.5 lbs and it works!) ½ cup breadcrumbs (gf or regular) 1 egg ½ small yellow onion (or shallot) ½ cup kale (finely chopped) ⅓ cup frozen peas ½ tsp sea salt ¼ tsp garlic powder splash olive oil Tomato Glaze: 2 tbsp tomato paste 1 tsp apple cider vinegar 1/4 tsp honey 1 tsp tamari (soy sauce or coconut aminos work too) INSTRUCTIONS: • Pre-heat oven to 350. Saute chopped onion, chopped kale, and frozen peas in a little olive oil. Do not add more than a pinch of salt! I did this once as second-nature and it was over salted. You’ll add the salt later. Set aside to cool.
 • Combine ground turkey, egg, breadcrumbs, salt, garlic powder, and splash of olive oil in a bowl. Add in the cooled veggies and mix to combine, but do not over mix.
 • Pour into greased loaf pan (I usually spray some coconut or avocado oil, but you can do whatever works). • If using the tomato topping, mix all ingredients into a small bowl and spread evenly on top. Ketchup can be used instead. Cook for 40-45 minutes. When the edges are a bit golden and crispy, you’re good to go.
Heads up! The famous Lost Meatball Pasta Sauce fro Heads up! The famous Lost Meatball Pasta Sauce from @iloveverns is now available for purchase so you can enjoy a restaurant-quality dinner right in your own home …within minutes. 🍝 You can find the jarred sauce at @iloveverns, while @ilovepearsonsroc is carrying both the sauce AND exact pasta they use! Available nowwww 🏃🏻‍♀️ 🏃🏽!
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