Ingredients:

• 8 ounces chicken breast or tenderloins

• 3 garlic cloves

• 2 celery stalks, finely chopped

• 2 cups beef bone broth

• Juice of ½ lemon

• ½ cup nonfat Greek yogurt

• ½ cup mayonnaise (I use Graza)

• 1 tbsp Dijon mustard

• ¾ cup finely chopped red onion

• 2 tbsp finely chopped parsley

• ⅓ cup toasted chopped walnuts

• ⅓ cup toasted sliced almonds

• 1 cup chopped red grapes

• Salt and pepper, to taste

• ~2 tbsp local or raw honey

Instructions:

Step 1 (Optional): Poach the Chicken
On the stovetop, place chicken in a pan with garlic cloves, a sprinkle of sea salt, pepper, and bone broth (make sure the chicken is fully submerged). Bring to a boil, then reduce to a simmer. Flip the chicken and cook for another 8–10 minutes, or until fully cooked.
Remove from heat, strain the liquid, and let the chicken cool. Shred by hand or use a stand mixer on low with the beater attachment.

Step 2: Toast the Nuts
Preheat oven to 350°F. Spread walnuts and sliced almonds on a baking sheet and toast for 10–15 minutes, until fragrant and lightly golden. Let cool completely.
While the nuts toast, prep your celery, onion, grapes, and parsley.

Step 3: Mix the Base
In a large bowl, combine shredded chicken, lemon juice, mayonnaise, Greek yogurt, and Dijon mustard. Mix until well combined.

Step 4: Add the Texture
Fold in the cooled toasted nuts, grapes, red onion, celery, parsley, and season with salt and pepper to taste.

Step 5: Sweeten It Up
Stir in about 2 tablespoons of local or raw honey for a subtle sweetness.

Step 6: Store or Serve
Transfer to an airtight container and refrigerate for up to 5 days, or serve immediately.

A Little Bonus:
Raw honey contains polyphenols that support the immune system, reduce inflammation, and promote gut health. Local honey may even help your body build tolerance to seasonal allergens—making this especially perfect during spring.

I love serving this with crackers or piled onto fresh sourdough bread. So simple, so good. Enjoy!

Ingredients

• 2 extra-ripe large bananas

• 2 eggs

• 2 ½ cups oat flour

• 1 cup unsalted butter, browned and cooled

• ½ cup maple syrup

• 1 tsp vanilla paste

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 1 tsp cardamom

• 1 tsp cinnamon

  Optional:

• ½ cup Hu dark chocolate chips (to keep truly gluten-free)

• ⅓ cup walnuts

• Flaky sea salt to top

Instructions

1. Brown the butter:
   In a saucepan, melt and brown the butter over medium heat, stirring constantly. Watch for bubbling and a golden-brown color forming. Using a light-colored pan helps you see the color change. The butter is ready when it smells nutty and fragrant. Remove from heat and set aside to cool.

2. Make oat flour (if needed):
   Blend oats in a food processor or blender until finely ground. Alternatively, use store-bought oat flour.

3. Mix dry ingredients:
   In a bowl, whisk together oat flour, baking powder, baking soda, salt, cinnamon, and cardamom. Set aside.

4. Combine wet ingredients:
   In a stand mixer (or using a hand mixer), mash the bananas on low (stir setting). Add eggs, vanilla paste, maple syrup, and cooled browned butter. Mix until combined.

5. Incorporate dry ingredients:
   Gradually add half of the dry ingredients to the wet mixture and mix until combined. Add the remaining half and mix until fully incorporated.

6. Add mix-ins:
   Gently fold in chocolate chips and walnuts.

7. Chill the dough:
   Cover the bowl and refrigerate for at least 4–5 hours, or overnight for best results.

8. Shape cookies:
   Using a cookie scoop, portion the dough onto a parchment-lined baking sheet. Shape into balls that are slightly taller than they are wide.

9. Freeze:
   Sprinkle with flaky sea salt and place the tray in the freezer for 3–4 hours, until firm.

10. Bake:
    Preheat oven to 350°F (175°C). Transfer cookies directly from freezer to oven. Bake for 12–15 minutes, until the bottoms are golden brown and the tops are slightly underbaked (they will continue to set as they cool).

11. Cool & serve:
    Let cookies cool completely before storing in an airtight container—or enjoy warm!

Notes

• These cookies are naturally gluten-free and refined sugar-free.

• For best texture and flavor, don’t skip the chilling and freezing steps.

Macros Per cookie (if you make 24 cookies)

• Calories: ~170 kcal

• Protein: ~2.8 g

• Carbs: ~19 g

• Fat: ~9.5 g

🍋 Ingredients

Dry Ingredients

• 3 ¼ cups all-purpose flour

• 2 tsp baking soda

• ½ tsp baking powder

• ½ tsp cornstarch

• ½ tsp salt

• 1 tsp cinnamon

Wet Ingredients

• 2 sticks cold unsalted butter, cubed

• 1 cup brown coconut sugar (or substitute maple sugar)

• ¾ cup vanilla coconut sugar

• 2 egg yolks

• 1 whole egg

• 1 tsp vanilla bean paste

• 1 tsp lemon extract

• Zest of 2 fresh lemons

Mix-Ins

• 8 oz white chocolate chips

✨ Notes

• Using cold butter helps create a thicker, bakery-style cookie texture.

• Fresh lemon zest is key here—it brings all the bright, spring flavor.

• For a deeper, caramel-like sweetness, stick with coconut sugar; maple sugar adds a slightly earthier note.

🍪 Instructions

1. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. Set aside.

2. Infuse the lemon sugar
   In a separate mixing bowl, combine both sugars with the fresh lemon zest. Mix on low (or by hand) until fragrant and the oils from the zest are released.

3. Incorporate the butter
   Add the cold, cubed butter to the lemon sugar mixture. Mix until just combined—be careful not to overwork the dough.

4. Add the wet ingredients
   Mix in the egg, egg yolks, vanilla bean paste, and lemon extract until fully incorporated.

5. Combine wet and dry
   Add half of the dry ingredients to the wet mixture and mix until just combined. Add the remaining dry ingredients and mix until fully incorporated.
   Do not overmix.

6. Fold in the chocolate
   Gently mix in the white chocolate chips. Portion the dough into large 4 oz cookie dough balls.

7. Chill the dough
   Place the dough balls in the freezer for 6–8 hours to firm up and deepen flavor.

8. Bake
   Preheat oven to 350°F. Bake cookies for 12–14 minutes, until edges are set and centers remain soft.

9. Cool
   Let cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely (about 20 minutes).

✨ Final Touch

Enjoy these bright, cozy cookies as the perfect spring-to-summer treat—soft in the center, lightly crisp on the edges, and bursting with fresh lemon flavor and creamy white chocolate in every bite.

Ingredients:

3 large butternut squash

2 red bell peppers

3 large carrots

1 yellow onion

4 fresh peeled garlic cloves

Extra Virgin Olive Oil

Heavy Cream

2 boxes of Kettle & Fire ginger and turmeric bone broth

Pumpkin seeds (garnish) (optional)

Tyme

Cinnamon

Pumpkin spice

Nutmeg

Smoked paprika

Chili powder

Red pepper flakes

Himalayan pink salt

1. Chop veggies: squash, carrots, red bell pepper, onion, and garlic (remove skin on squash or scoop out after baking)

2. Coat baking sheet with olive oil and lay out veggies on baking sheet. Season generously with spices of choice (Tyme, paprika, salt, cinnamon, nutmeg, pumpkin spice, and chili powder: measure with your heart ❤️)

3. Bake veggies in 375 degree oven for 1 1/2 to 2 hours.

4. Remove veggies from oven and let cool before transferring to blender

5. Blend veggies and bone broth until purée is created and then transfer mixture to Dutch oven on stovetop at medium heat

6. Add remaining bone broth, splash of heavy cream and sprinkle of red pepper flakes.

7. Mix until combined and soup is hot

8. Serve and garnish with pumpkin seeds

9. Enjoy! I like to pair with a pesto and gruyere grilled cheese 🍂

Ingredients:

Yeast mixture:

3/4 cup warm milk

2 1/2 tsp active yeast

1 tbsp sugar

Dough:

3 cups AP flour

1/3 cup sugar

1 egg + 1 egg yolk (whisked)

4 tbsp unsalted melted butter

1 tsp salt

Yeast mixture

Heavy cream

Filling (Base recipe can add or subtract ingredients)

1 1/2 cup brown sugar

3/4 cup softened butter

3 tbsp cinnamon

Cream Cheese Frosting (base recipe I often add modifications)

1/4 cup cream cheese (softened/room temp)

1/4 cup butter (softened/room temp)

1 tsp vanilla extract

1 cup powdered sugar

Steps:

1. Combine warm water, yeast and sugar. Let sit for 5-10 minutes until you see the yeast mixture bubble up.

2. In a separate bowl combine dry ingredients flour, sugar and salt

3. Transfer dry ingredients to KitchenAid mixer bowl. Using the dough hook attachment  on setting #2 and slowly add in butter, egg, egg yolk, and yeast mixture. Knead for around 6-8 minutes until dough is fully combined and ingredients are no longer sticking to the bowl.

4. Cover bowl and place somewhere warm. Let dough rise for at least 2 hours. Ideally until the dough has doubled in size.

5. As dough is rising prepare filling by combining brown sugar, butter and cinnamon. Filling can be modified in many different ways.

6. Prepare baking dish by greasing pan with butter and placing brown sugar and cinnamon on the bottom of the pan. Preheat oven to 350 degrees.

7. After your dough has doubled in size roll out dough on a lightly floured surface until about 1/2 thick and spread filling.

8. Use a pizza cutter to cut each long strip and roll each roll up individually (I find this to be easier than rolling up the enough roll and slicing after.

9. Place each roll on prepared baking dish and pour about a tablespoon on heavy cream over each roll.

10. Bake in 350 degree oven for about 30-40 minutes (time varies) I typically wait until the rolls start to look a little golden brown on top but not too much so they are still super gooey.

11. While the rolls are baking prepare cream cheese icing by combining cream cheese, butter, vanilla extract and powdered sugar. Be sure that all the ingredients are room temperature and not cold! Also be sure to sift in powdered sugar to avoid clumping. The icing is something I also modify often depending on the type of rolls I’m making)

12. Once they are golden remove rolls from oven and allow to cool around 5-10 minutes before spreading prepared icing on rolls.

13. Serve and enjoy or store in the fridge and heat up later!

Ingredients:

• 2 ripe bananas (the browner the better)

• ½ cup melted butter

• ½ cup Greek yogurt

• 2 eggs

• 3 tbsp maple syrup

• 2 tsp vanilla extract

• 1 ¾ cup all purpose flour

• ½ cup coconut sugar

• 1 tsp cinnamon

• 1 tsp salt

• 1 tsp baking soda

  Optional:

• 1 cup walnuts

• 1 cup chocolate chips

🍌Base Recipe (no walnuts or chocolate chips):

• Calories: 240

• Protein: 4.4g

• Carbs: 32.0g

• Fat: 10.5g

🍫With Walnuts & Chocolate Chips:

• Calories: 397

• Protein: 7.0g

• Carbs: 43.6g

• Fat: 22.6g

Instructions:

1. Preheat oven to 350 degrees.

2. Grease 9x5 bread pan

3. Add wet ingredients to blender (bananas, yogurt, butter, eggs, maple syrup, vanilla extract) and blend until smooth

4. Add dry ingredients to bowl (flour, coconut sugar, cinnamon, salt, baking soda) and combine with bread whisk

5. Fold wet ingredients slowly into dry ingredients with a rubber spatula until fully combined

6. Fold in any inclusions desired (ex. Walnuts, chocolate chips)

7. Bake for 45-50 minutes. Allow bread to cool completely before slicing

8. Enjoy! :)

Prep time: 15 minutes Cook time: 20 minutes

Ingredients:

• ½ cup organic all purpose flour

• 1 scoop of vanilla protein powder

• 1 tsp baking powder

• 1 tsp cinnamon

• 3 tsp coconut sugar

• ¼ tsp salt

• 2 eggs

• ¼ cup maple syrup

• ½ cup nonfat greek yogurt (plain or vanilla)

• 1 tsp vanilla extract

• Splash of heavy cream

• 1 cup blueberries

• Butter to grease pan/top pancakes

Steps:

1: Crack eggs and separate from whites from yolks. Place yolks to the side and add whites to a mixing bowl with a splash of cold heavy cream. Mix on high until yolks have a fluffy whipped consistency. Set fluffy egg whites aside.

2: Combine dry ingredients into mixing bowl (flour, protein powder, baking powder, cinnamon, coconut sugar, and salt). Mix until fully combined.

3: Begin adding wet ingredients to the dry saving the fluffy egg whites for last. Add yolks, maple syrup, vanilla extract, and Greek yogurt mix until fully combine.

4: Fold fluffy egg whites into combined wet ingredients careful not to over mix the egg whites maintaining the fluffy texture.

5: Grease pan with butter and place circle mold on pan to pour batter into mold. (The circle mold is not necessary but will help create a shapely and fluffy pancake)

6: Add blueberry inclusions and cook on low heat for 2 minutes on each side.

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