This stuff is good. This stuff is GREAT. This stuff is what dreams are made of!!! *takes deep breath* Okay, let’s get into it: Ingredients: 1 cup (2 sticks) soft butter A heaping 1/4 cup peanut butter (creamy or chunky, you do you)* 1 cup brown sugar (both light and dark are fine, I use…

“Curry powder” isn’t a thing in traditional Indian cooking, but it’s the most-used spice blend in my kitchen. I have a couple different blends, but I generally use the one I bought from…Target. I’m not proud of it, but here we are. A dash of curry powder warms up a dish, adding dimensional layers of…

It’s chicken tortilla soup without the tortillas–because soup doesn’t need gluten (or dairy) to have amazing flavor. Let’s get into it: Ingredients: 1T olive oil 6 stalks of celery, chopped 1 yellow onion, chopped 1/2 red onion, chopped 1T cumin 1T freshly cracked black pepper 2t salt (I ended up adding an extra teaspoon at…

Buy a bigger eggplant than you think. They’re mostly water, and roasting it until crispy yields a small amount of eggplant. Also because you’ll want leftovers, because this stuff is amazing. Let’s get into it: Ingredients: One large eggplant, cut into roughly 1/2 inch cubes 3T olive oil 2t garlic powder 1t salt 1t freshly…

Beets! Who doesn’t love beets? Even if you don’t like them, they give amazing color and subtle flavor to this classic risotto. Give it a try! *For the stock: Bring 8-9 cups of water to a simmer with any and all vegetable scraps you have! Toss in a cubed beet if you want this to…

Think you don’t like eggplant? You might be wrong. This Middle Eastern dip is delightful, flavorful, and extremely easy. Let’s get into it: The Recipe: One medium eggplant baked at 400ºF for 40-50 minutes, flipping halfway, until skin becomes black. Let cool and remove skin. The juice of one lemon 1T olive oil 1t black…

Hummus is delicious! But it’s not Kosher for Whole30… This version is, so get over here and enjoy yourself. Let’s get into it: The Recipe: 5.5 ounces raw cashews, soaked in water for at least 3 hours (or for like two days if you have an awful blender like I do) 1/4-1/3 cup of the…

Do you ever think to yourself, “I have so many carrots and I LOVE soup?” Well, I do. Frequently. Here’s a delightfully spiced carrot soup topped with my version of a dukkah. Let’s get into it: The Recipe 4 large carrots, peeled* and chopped into 1-inch cubes 1 small gala apple cut into quarters 1/2…