Episode 1- Catherine McCord
Kale Avocado Salad: https://weelicious.com/kale-and-avocado-salad/
No Bake Cookie Dough Balls: https://weelicious.com/no-bake-cookie-dough-balls/
Episode 2 – Cat Cora
Stir Fry Recipe: https://catcora.com/blogs/recipes/cat-cora-s-leftover-stir-fry
Sweet Potato Zoodle Stir Fry with Chicken and Vegetables
Serves 4-6
6-oz boneless skinless chicken breast, sliced into ½-inch cubes
1 8-oz package sweet potato zoodles
2 cloves garlic, minced
4 tablespoons extra-virgin olive oil
1/2 cup yellow onion, thinly sliced
1/2 cup of shitake mushrooms, thinly sliced
1/2 cup red peppers, julienne
1/2 cup of edamame, shelled
1/4 cup low-sodium soy sauce
1 TBS toasted sesame oil
Sea salt and freshly ground black pepper, to taste
2 scallions, thinly sliced
2 tablespoons toasted sesame seeds, for garnish
1 lime, juiced to finish
In a large skillet, over medium-high heat, heat 1 tbsp olive oil and add in the minced chicken. Stir-fry until chicken is cooked through, 2-3 minutes, then add in minced garlic, cook another minute then remove to a plate and set aside.
In the same skillet, pour in the remaining 2 tablespoons olive oil and sauté the peppers, onions and mushrooms for about 2 minutes. Add in the cooked sweet potato zoodles, soy sauce and toasted sesame oil and toss to thoroughly combine.
Season to taste with salt and black pepper. Serve immediately, garnished with sliced scallions and
a squeeze of lime to make it pop!
Episode 3- Danielle Walker
Grain Free Chocolate Chip Cookies: https://againstallgrain.com/2012/08/29/real-deal-chocolate-chip-cookies/
¼ teaspoon cracked black pepper
2 ½ tablespoons chili powder blend
1½ tablespoons Himalayan salt
1½ tablespoons ground cumin
1 tablespoon ground dried oregano
2 teaspoons onion powder
2 teaspoons ground coriander
2, teaspoons paprika
1 to 3 teaspoons cayenne pepper
Mix all of the ingredients together in a small bowl. Store in an airtight jar in the pantry for 3 months.
Episode 4 – Natalie Morales
Best Chicken Salad: https://parade.com/655125/parade/asian-farro-chicken-salad/
Episode 5 – Eden Passante
Whipped Ricotta: https://sugarandcharm.com/whipped-ricotta
Gin & Jam: https://sugarandcharm.com/an-easy-gin-and-jam-cocktail
Episode 8- Chef Marcela
Steak Recipe: https://www.instagram.com/p/C_WnG9yS2Vl/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA%3D%3D&img_index=3
Salsa Macha: https://www.instagram.com/chefmarcela/p/CHlX5kanfmg/?hl=en&img_index=1
La Milpa Bowl
2 cups organic corn kernels (from 2 fresh cobs)
2 diced organic zucchini
2 cups cooked cannellini beans
2 minced garlic cloves
2 to 3 cups cooked quinoa, warm (seasoned is best)
A bunch of chopped fresh herbs (parsley, chives, mint, cilantro, fennel fronds)
2 radishes, sliced
1 avocado, halved and thinly sliced
1 cups diced queso panela
Olive oil
1/2 cup cashews, soaked in water 3 hours
1 serrano
1 tbs distilled white vinegar
1/4 cup cilantro
Salsa Macha for garnish
Preheat oven to 400F. Place zucchini, corn and cannellini beans on large baking sheet. Drizzle with oil and any seasoning ( I like trader joes umami or some dried onion flakes or garlic salt or whatever). Toss minced garlic in there and roast until starting to blacken. Set aside.
Make cashew cream by blending drained cashews, distilled white vinegar, Serrano Chile, 1/4 cup cilantro and salt and pepper to taste. Adjust texture by adding water. You should be able to drizzle it.
Assemble bowls by making a quinoa base, top with Milpa veggies, sliced avocado, radishes and cheese (make it pretty). Drizzle with cashew cream, then sprinkle with all the herbs. Finish with a nice dollop of salsa macha.
Episode 9 – Noah Galuten
Blender Batter Yogurt Pancakes: https://jacobsensalt.com/blogs/our-recipes/blender-batter-yogurt-pancakes