https://www.foodiefarmacy.com/about daily 1.0 2023-06-30 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/4112771a-0d91-4f13-87df-b037982ba625/20220515_120625.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. - Chef/coach Alysha preslar In my journey to where I am now, being a foodie has always been my one true constant. It wasn’t until I got into fitness that I began seeing food through the lens of nutrition. This is where I found my true calling. It became my passion to transform my favorite dishes into nutritious versions that promoted health in a delicious way. I found ways to incorporate this love for healthy cooking into my every day life, but wanted to be able to help others do the same. Working in a holistic healthcare clinic, I saw first hand how much people struggled to make a transition to a healthy diet. I knew I was meant to fill this gap, so after 6.5 years of letting my passion sit in the back seat, I took a big leap to leave my corporate job and go back to school to fulfill my dream. I graduated from the Natural Foods Chef program at the Nutrition Therapy Institute in 2019 and have not looked back since. Foodie Farmacy was born a few months later, and began as a nutrition-based personal chef service. After over 2 years of servicing many individuals and families, I decided it was time for more. I decided to go back to school again to become a Integrative Nutrition Health Coach in order to reach even more people. As a health coach, my mission is to help people live their lives optimally, and in great health. Sometimes all someone needs is a guiding force, and I am here to be that for you! While working with me, I will help empower you to get back in the drivers seat of your own health, and make lasting changes that transform your life. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1579038813647-WE30SZ9VPQCNBYEIAVCC/IMG_20190808_134247.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1579038815834-R7BEM05H9UFCX5MMEC3X/IMG_20190812_190944.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1579038819208-FRLRVCB8C4N9TC9DFD4J/IMG_20190722_190329.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1579358126757-SCX8VN0NS0XPGEAQD932/IMG_20190808_194912_828.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1595945338859-BT5NNIE2B9RWG9HUMGRB/IMG_20200617_152909_147.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1595945435518-ZUFG4VQOV0X5P8V9UKAA/IMG_20200614_191803.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1595945475949-RQWW2XEHIZN7FHX0607I/IMG_20200519_183643.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1595945646586-RDFJWERPAT9S76T2M1SY/IMG_20200413_184203.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1595945678285-UUOVSN9NFCD75MB4I30D/IMG_20200409_182235.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1595945731339-MES3XTJXZAS2O7HPTYVP/IMG_20200313_185446.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1595945761450-HPEYCW4A1WELGUN4FYCZ/IMG_20200311_121719_474.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1595945854086-YF6NY1XDHANSN8CX14RM/IMG_20200226_183945.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1595945888804-EMXVB5KHI7ETTW8QXNSK/IMG_20200225_183826.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1595945954605-TKS9Q1IS0XJGV2583F4C/IMG_20200214_104713_140.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1595946920367-AKHGILWM3B62QJ3NJT4O/IMG_20200528_145331_exported_7162399162401359615.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1610029299314-1LVRO7M9B16MNMIYIIPJ/20201204_182943.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1627652715833-ZANWEGIGN94H9L605DKM/green+goddess+salad.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1627652762947-4YNB0GZO466G799IOVC8/nashville+hot+chicken+and+waffles.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1627652797291-PQN3GJEIPUPFLXU32YV9/elote+salad.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1627652810977-PSJ9OF6LO8TD93UJ7ZRW/chicken+parm+3.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1627652823393-3IBN97OZ81IH822JTHP4/peachy+quinoa+salad.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1627652904770-NOCHJ6NCXV831UN8NEHZ/cuban+bowl.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1627652919285-ZGNIGL70CZH452Y1L24E/spring+gnocchi.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1627653019073-S7AYCUUVLH4RNFQLGE79/breakfast+burger.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1627653030053-6A6M37S3RKQS15F68ARE/fish+n+chips.jpg Foodie Farmacy - Nutrition Based. Comfort Taste. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1687525450193-WYF8OJYF6KL2HY7Y8XP6/fb+cover.png Foodie Farmacy - Nutrition Based. Comfort Taste. https://www.foodiefarmacy.com/services daily 0.75 2023-06-30 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1627653148141-VL3K25ET0SOEJCUT82SJ/niciose+salad.jpg Services - “The fork is your most powerful tool to change your health and the planet; food is the most powerful medicine.” - Dr. Mark Hyman, M.D. https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1688138694076-WD6UOBPZRETS5GCAFOX2/IMG_5032.jpg Services https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1579114478097-U0UHMPT99OUA5LLADNJ8/IMG_20200114_175123.jpg Services https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1688138685516-76NK9UJA6ZY9J62MQG34/D217E53F-60C0-4D08-8CF5-69059E241045.jpg Services https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1579114478103-2ULC9X003BQK11YI0624/MVIMG_20200114_175241.jpg Services https://www.foodiefarmacy.com/recipes daily 0.75 2021-02-02 https://www.foodiefarmacy.com/recipes/everything-bagel-sausage-balls monthly 0.5 2021-02-02 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1612278881092-W2ZNB4GIXGIACEMEDK4D/IMG_20200319_153659.jpg Recipes - Everything Bagel Sausage Balls Ingredients: 1 1/4 cups gluten-free flour blend (like Bob’s Red Mill or Arrowhead Mills) 2 tsp baking powder 1/2 tsp baking soda 1/4 cup shredded cheddar cheese 1.5 tsp kosher salt 2 tbsp everything but the bagel seasoning 4 tbsp melted ghee or butter 1 lb bulk pork breakfast sausage 1 large egg, whisked 1/2 cup dairy-free milk or whole milk 1 tsp dijon mustard Directions: Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free baking flour, baking powder, salt, baking soda, everything bagel seasoning, and melted ghee/butter. Stir until it turns into a crumbly, dough-like texture. Using your hands, add the pork sausage into the bowl by breaking into smaller pieces. Continue to use your hands to work the pork into the flour mixture until evenly combined. In a small bowl, whisk together the egg, milk and dijon until well combined. Pour into the sausage mixture, and add the shreaded cheese. Using your hands again, mix the contents in the bowl together until they are well combined. Using a small cookie scoop or measuring spoon (about 2 tbsp) drop sausage ball mixture onto the prepared baking sheet. Using damp hands, go back through and roll into balls. Place in the preheated oven and cook until the pork is cooked through, about 18-20 minutes. Remove from oven and enjoy! https://www.foodiefarmacy.com/recipes/instant-pot-blueberry-bbq-ribs monthly 0.5 2021-02-02 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1612276813079-SZHKI8CS52A6RVEPTW3P/IMG_20200214_104713_140.jpg Recipes - Instant Pot Blueberry BBQ Ribs Ingredients: 1 large or 2 small racks of ribs (membrane removed) 2 tsp. salt 1tsp. pepper 1tsp. garlic powder 1 tsp. smoked paprika 1/4 cup apple cider vinegar 1/2 cup water For the sauce: 1 Tbsp. avocado oil or ghee 1 can tomato sauce 1 small shallot-minced 2 cups organic blueberries ¼ cup apple cider vinegar 1 Tbsp. Dijon mustard 2 Tbsp. Chipotle in adobo paste 1 tsp. turmeric 1 tsp. cumin 1 tsp. chili powder 1 Tbsp. smoked paprika 2 Tbsp. molasses or honey 2 garlic cloves-minced ¼ tsp. cayenne pepper Salt to season Directions: 1. Season the meaty side of the ribs with the salt, pepper, garlic, and paprika and rub into the meat. 2. Place the rack in your pressure cooker and pour in the vinegar and water. Place the ribs into the cooker pot (wrapping them around the sides so they fit). Set the mode to manual or meat and set the time to 30 mins. Make sure the steam valve is closed and press start. 3. Make the sauce: heat the oil over medium heat and add the shallot. Cook until they start to soften and add the blueberries. Continue to cook until the blueberries start to break down, about 5-7 minutes. 4. Add in the garlic and cook for one more minute. Add in the rest of the ingredients, stir, and cover. Cook for 20 minutes, or until the ribs are done. 5. Taste to see if you need to add salt. Then puree the mixture using an immersion or regular blender. 6. When the ribs are done cooking, manually release steam. Remove ribs from the pot and place on a baking sheet lined with parchment paper. Coat well with BBQ sauce and place in the oven on broil for about 3 minutes until the sauce caramelizes, watching carefully to avoid burning. 7. Remove from the oven and coat with more sauce if desired. Enjoy! https://www.foodiefarmacy.com/recipes/copycat-samoas monthly 0.5 2021-02-01 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1612186409183-J2JCVE71FXQE07ESRI46/IMG_20200203_163119.jpg Recipes - Copycat Samoas Ingredients: 1 ½ cups shredded raw sweet potato 1 ½ cups finely shredded unsweetened coconut 1 ¼ cups almond flour ¼ cup coconut flour ½ cup finely chopped walnuts ½ cup coconut sugar 1 tsp. sea salt ½ cup unrefined coconut oil , solid ½ cup raw unfiltered honey ½ cup warm water 1 egg 1 tsp. vanilla extract 1 dark chocolate bar (non-dairy and at least 75% cocoa, Paleo preferred) 1 tsp. coconut oil (to be added to chocolate) Directions: Preheat oven to 350 degrees. Grate the sweet potato using either a box grater or food processor. Place in a large mixing bowl. Mix in remaining ingredients (except for chocolate and remaining 1 t. coconut oil) with your hands (this will melt the coconut oil). Once well combined, use a 1/4 cup measure to scoop your mix and roll into balls. Flatten the balls slightly to form patties. You will have about 18 patties. Bake for 30-35 minutes. Top and edges will be slightly browned when done, and center will still be soft . Let cool on the pan for about 30 minutes. While cooling, melt chocolate and remaining coconut oil in a double boiler, stirring constantly until there are no lumps. Once cookies are fully cooled, place a sheet of parchment paper on the countertop. Dip the flat bottom of each cookie in chocolate and place on the parchment. Once the bottoms are all dipped, drizzle remaining chocolate over the tops of the cookies. Allow the chocolate to harden before serving by placing the cookies in the refrigerator. Store in an air-tight container in the fridge for up to 7 days and in the freezer for up to 6 months. https://www.foodiefarmacy.com/recipes/paleo-porridge monthly 0.5 2021-02-01 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1612186073668-9TDW243R0XMO7R0YFKYD/20210122_095537.jpg Recipes - Paleo Porridge Ingredients: ¼ cup almond flour 1 tbsp. ground flax seeds ½ cup almond milk, or other non-dairy milk 1 tbsp. maple syrup or raw unfiltered honey 1 tbsp. almond butter, or nut butter of choice ¼ tsp. vanilla extract optional add-ins: pinch of cinnamon ½ mashed banana ¼ cup fruit of choice 1 scoop protein powder paleo compliant granola nuts & seeds paleo compliant yogurt (Lavva brand is my fave!) Directions: Combine all ingredients except the vanilla extract in a small pot warm over medium heat, stirring frequently (If using a mashed banana and/or cinnamon, add it to the pot as well). After about5 minutes your mixture will begin to bubble and be thickened. Turn the heat down to low and add in the vanilla extract, as well as protein powder if using. Stir well to combine and continue to cook until the desired texture is reached. Pour into a bowl and top with desired toppings. Enjoy! https://www.foodiefarmacy.com/recipes/salmon-poke-salad monthly 0.5 2020-07-17 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1594916171604-8Q4V2QA6LXSDA3IDK0R4/IMG_20200311_121719_474.jpg Recipes - Salmon Poke Salad Ingredients: ½ lb. Sushi grade salmon (wild-caught Alaskan), skin and bones removed 1 lime, juiced 3 tbsp. Coconut aminos 1 tbsp. Toasted sesame oil 2 tbsp. Chopped cilantro 2 tbsp. Chopped scallions 1 tsp. Crushed red pepper flakes 1 tsp. Sesame seeds Flakey salt Mixed greens 1 package seaweed sheets 1 cucumber 1 avocado 1 jalapeno (optional) Directions: Cut your salmon into 1” cubes and place in a medium bowl. Add in lime juice, coconut aminos, sesame oil, cilantro, scallions, red pepper flakes, sesame seeds, and flakey salt. Toss together and let marinate while you make the salad. For the salad, place mixed greens in a bowl. Slice the cucumber, avocado, and jalapeno and place on top. Cut seaweed sheets into triangles and place off to the side of the bowl. Spoon poke mixture and juices from the marinade onto the salad and enjoy! If salad is too dry, drizzle coconut aminos on top. https://www.foodiefarmacy.com/recipes/mac-n-no-cheese monthly 0.5 2020-06-26 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1593186553511-Z3XD9BK4BMVJ0J46CWR4/IMG_20200625_184518.jpg Recipes - Mac n' No-Cheese Ingredients: 2 cups butternut squash, peeled and cubed ½ yellow onion, chopped 1 tbsp. avocado oil salt and pepper 1 box gluten-free pasta 1 cup reserved pasta water ½ cup raw cashews, soaked for 2 hours and strained ⅓ cup nutritional yeast 1 tbsp. lemon juice 1 clove garlic, chopped ½ tsp. dijon mustard ¼ tsp. garlic powder 1 tsp. salt ⅛ tsp. black pepper ⅛ tsp. sweet paprika ⅛ tsp. nutmeg Optional- diced jalepenos or other chili for spice Directions: Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Place squash and onion on the sheet, drizzle with the avocado oil, and sprinkle with salt and pepper. Bake for about 20 minutes until squash is tender. Cook your pasta according to the instructions on the box. Reserve 1 cup of the pasta water before straining. When squash and onions are done, combine them along with all other ingredients into a high powered blender and blend until smooth. If the texture is too thick, add in a little vegetable broth or water to thin. Return your pasta to the pot and pour in cheese sauce. Stir to coat and heat until sauce is warm. Stir in diced peppers if desired and serve. https://www.foodiefarmacy.com/recipes/blackberry-peach-crumble monthly 0.5 2020-06-19 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1592527238736-5A4YHTNRZ001UVAOX4QD/IMG_20200618_195735.jpg Recipes - Blackberry Peach Crumble Ingredients: 4 peaches, sliced 1 package blackberries (about 1 cup) 2 tbsp. raw honey or maple syrup (omit for Whole30) 1 tsp. arrowroot powder 2 tbsp. lemon juice ¼ tsp. salt For the crumble: ½ cup almond flour ¼ cup cassava or coconut flour 2 tbsp. coconut sugar (omit for Whole30) ½ tsp cinnamon ½ tsp. salt ½ tsp. vanilla extract ¼-⅓ cup grass-fed butter or coconut oil, in solid form 1 pint of your favorite dairy-free ice cream (optional, but recommended) or whipped coconut cream for Whole30 option Directions: Preheat your oven to 350. In a large bowl, mix together peach slices, blackberries, honey/maple syrup, arrowroot, lemon juice, and salt. Pour mixture into a baking dish and bake for about 15 minutes until the fruit is softened. Meanwhile, make the crumble. In a bowl, mix together all of the ingredients except the coconut oil. Add in coconut oil and use a fork to cut it into the flour mixture until you have a crumbly mixture. After 15 minutes, remove the fruit from the oven and top with the crumble mixture. Bake for another 15-20 minutes until lightly brown on top. Remove from the oven and allow to cool for a few minutes before serving. Serve as is or with vanilla ice cream. https://www.foodiefarmacy.com/recipes/salmon-cakes monthly 0.5 2020-06-15 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1592261945377-8LDX5F2GJJ6WEF2YMCXX/IMG_20200127_184706.jpg Recipes - Salmon Cakes Ingredients: For the Salmon Cakes 1 lb. wild caught salmon filets, skin removed and deboned ½ c. diced orange, yellow or red bell pepper ½ c. diced yellow onion ¼ c. diced chives 1 lemon, zested ½ tsp. sea salt ¼ tsp. black pepper ½ tsp. ground celery seed (not celery salt) ½ tsp. garlic powder ½ tsp. paprika ½ tsp. crushed red pepper flakes 1 egg, whisked ½ c. + ½ c. almond flour avocado oil for frying For the Aioli ¼ cup fresh lemon juice ⅓ cup avocado oil mayo 2 tbsp. capers Directions:For the Salmon Cakes In a bowl combine the chopped peppers, onions, chives, lemon zest, salt, pepper, celery seed, garlic, paprika, and crushed red pepper flakes. Cut your salmon filets into ½ inch cubes and place in a food processor. Pulse a couple of times until it is broken up, being careful not to overmix, you don’t want salmon paste. Add salmon into the bowl with the veggie and spice mixture and mix well. Add in the egg and ½ cup of the almond flour and mix well with your hands. If the mixture is still too wet to make patties, add in more almond flour 1 tbsp. at a time. Heat a non-stick skillet over medium heat and add in enough avocado oil to thoroughly coat the pan. To test when the oil is ready, sprinkle some almond flour into the pan, and if it sizzles, it’s ready. Place ½ c. almond flour onto a plate and season with salt. Form your salmon into 8 patties and then coat each side in the almond flour. Fry in the hot oil for about 3-4 minutes on each side until lightly browned. Serve with aioli and enjoy. For the Aioli Mix all ingredients together until combined. Serve on top of salmon cakes. https://www.foodiefarmacy.com/recipes/burger-dogs monthly 0.5 2020-06-11 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1591918858075-Z1I4N837TF1NIYVJTEMP/IMG_20200611_190041.jpg Recipes - Burger Dogs Ingredients: For the Burger Dogs: 1 lb. grass-fed ground beef salt and pepper ½ tsp. garlic powder ½ cup finely diced onion ¼ cup finely diced dill pickles For the Burger Sauce: ⅓ cup avocado oil mayonnaise 2 tbsp. unsweetened ketchup 2 tbsp. finely diced dill pickles or relish 1 tsp. worcestershire sauce or coconut aminos 1 tsp. dijon mustard ¼ tsp paprika 1 clove of garlic, grated on a microplane or finely minced salt and pepper to taste Directions: Take your ground beef out and soak your skewers 30 minutes before you’re ready to start cooking. Preheat your grill or grill pan and line a baking sheet with parchment paper. Season your beef with salt and pepper and add in garlic powder, diced onion, and diced pickles. Mix together with your hands until everything is well incorporated, being careful not to overmix. Form the mixture into 5 balls. Throw each all into the palm of your other other hand a few times (like throwing a baseball into a mitt). Shape each ball into an oval and flatten in the palm of your hand. Set aside on the parchment lined baking sheet. Take a skewer and stick it through the string cheese, starting at the bottom and ending with the skewer slightly poking out of the top. Repeat with remaining string cheese. Place one skewered cheese and place it in the center of one of your meat ovals. Wrap the meat around the cheese stick, making sure that you seal it well in the end (if it is not sealed, it will break open when cooking). Repeat with remaining cheese and meat. Place your formed burger dogs onto the grill with the skewers hanging over the edge of the grill so that you can grab them easily to turn. Cook for about 5 minutes on each side. While the burger dogs cook, make your sauce by combining all ingredients in a bowl and mixing together. Taste the sauce before you season with salt, as it may already be salty enough. Once the burger dogs are cooked on all sides, remove from the grill and dip into the burger sauce with each bite! https://www.foodiefarmacy.com/recipes/elotes-style-corn-dip monthly 0.5 2020-06-05 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1591317878748-PXD0F2LDPQKB0BDZ2LIH/IMG_20200505_173158.jpg Recipes - Elotes Style Corn Dip Ingredients: 3 ears of corn, husked 1 zucchini, sliced into ¼” strips avocado oil for brushing 1 jalapeno, diced ¼ cup avocado oil mayonnaise 1 lime, juiced ¼ tsp. smoked paprika ½ cup crumbled cotija cheese (omit for dairy-free) 3 tbsp. chopped cilantro Directions: Heat a grill or grill pan to medium-high heat. Brush the corn and zucchini with the avocado oil and place on the grill (pan). Turn/flip frequently to char all sides. Remove from the grill (pan) and set aside to cool. In a large bowl, combine the remaining ingredients (jalapeno, mayo, lime juice, smoked paprika, cotija cheese, and cilantro). Mix until well combined. Cut the corn from the cob, dice the zucchini strips, and add into the mayonnaise mixture. Taste and add any necessary salt and pepper. Enjoy as a dip with chips or veggie sticks, or use as a topping for tacos, burgers, and more. https://www.foodiefarmacy.com/recipes/pimento-cheese monthly 0.5 2020-06-05 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1591317242944-7E3ROLSDARKAKTVJ8TXN/IMG_20190710_185129.jpg Recipes - Pimento Cheese Ingredients: 3 cups shredded cheddar cheese 2 strips of jarred roasted red peppers (about ⅓ cup), diced ½ tsp. cayenne pepper 1 tsp. smoked paprika ½ cup avocado oil mayonnaise (more or less depending on your preferred consistency) salt and pepper to taste Directions: Mix everything together and enjoy as a dip or topping! https://www.foodiefarmacy.com/recipes/drunken-fish-tacos monthly 0.5 2020-06-02 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1590783756010-HYGP70XOO2SU1TOBVESR/IMG_20200511_183222.jpg Recipes - Drunken Fish Tacos Ingredients: For the tacos: 1 lb. cod, halibut, or other meaty white fish (wild-caught, sustainable) ¼ cup tequila 1 lime, juiced 1 jalapeno, roughly chopped 2 tbsp. chopped cilantro 1 ½ tsp. ground cumin, divided 2 tsp. chili powder Sea salt Avocado oil for cooking 8 corn of grain-free tortillas For the slaw: ¼ head of red cabbage, sliced thinly 1 jalapeno, seeds removed and sliced thinly (save seeds)uvfg5e ¼ cup chopped cilantro ½ cup apple cider vinegar ½ cup filtered water 1 tsp sea salt ½ tsp. whole peppercorns 2 tsp. raw honey For the aioli: 1 avocado ¼ cup avocado oil mayonnaise 1 tbsp. chopped cilantro pinch of salt squeeze of lime juice optional- seeds from the jalapeno for added spice Directions: Make the marinade: In a shallow dish or gallon sized zip bag, combine the tequila, lime juice, jalapeno, cilantro, and 1 tsp. of the cumin. Add in your fish and marinate in the refrigerator for at least 4 hours. Make the slaw: In a small pot, add together the vinegar, water, salt, pepper, and honey. Stir together and bring to a boil for a couple of minutes. While the mixture boils, put your chopped cabbage, jalapenos, and cilantro into a bowl. Remove the vinegar mixture from the heat and let it cool for a minute. Add it to the cabbage mixture and let it cool completely. Take your fish out of the refrigerator and place it on a plate lined with a paper towel and pat the top dry with another paper towel. Mix together the chili powder and remaining ½ tsp. cumin. Set aside. Make the aioli: In a blender, food processor or with an immersion blender, blend all of the crema ingredients together until combined. Heat your pan over medium- medium high heat. Slightly warm each tortilla on both sides. Add in enough avocado oil to coat the pan nicely and let it heat up. Sprinkle half of the spice mixture along with a pinch of salt onto the top side of the fish. Once your oil is shimmering, add your fish to the pan, spice side down. Season the other side with the remaining spice mix and more salt. Let the fish cook for about 3 minutes on the first side, until golden brown and seared. Flip it over and cook for another 2-3 minutes. Put a layer of crema on each tortilla, then top with the fish and slaw. Eat immediately! https://www.foodiefarmacy.com/recipes/one-pan-pasta-and-meatballs monthly 0.5 2020-05-21 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1590085504956-Z2Q3NVF5WFUUFEGDWNYC/IMG_20200414_183901.jpg Recipes - One Pan Pasta and Meatballs Ingredients: For the meatballs: 1 lb. ground beef (ground turkey or chicken could work too, but beef tastes best) 1 egg ¼ cup gluten-free Italian breadcrumbs (store-bought or homemade, grain-free recipe to follow) ½ cup diced white or yellow onion 2 cloves garlic, minced 2 tbsp. minced fresh parsley 1 tsp. sea salt ½ tsp. black pepper avocado or extra virgin olive oil for frying For the sauce: ½ cup diced white or yellow onion 3 cloves garlic, minced salt and pepper 2 tbsp. tomato paste 28 oz. can crushed tomatoes (with basil if you can find it) 1 ½ tsp. dried Italian seasoning 1 tsp. crushed red pepper flakes 1 package gluten-free pasta (reserve some pasta water), cooked or 1 spaghetti squash, cooked 6 oz. fresh mozzarella cheese, cut or torn parmesan cheese for gating on top fresh basil or parsley, chopped for garnish Directions: Make the meatballs: Combine all of the meatball ingredients (except oil for cooking) in a bowl. Mix together using your hands until just incorporated, being careful not to overmix. Set a large plate or dish to the side. Form your meatballs using about 1 ½-2 tbsp. of meat. Once you form a ball, use your dominant hand to throw the ball into the palm of your other hand (like throwing a baseball into a mit). Do this about 5 times until the meat feels compacted. Reshape if needed and set on the plate or dish. Do the same with the remaining meatballs. Preheat a large, deep skillet, preferably cast iron, over medium heat. Pour your oil into the pan while it is heating up. Once hot, place your meatballs in your skillet, being careful not to overcrowd. Once they are in the skillet, do not touch them for about 5 minutes. After 5 minutes, attempt to lift one of the meatballs out of the pan. If it comes up easily and has a nice crust, it is ready to flip. If it is sticking to the pan, it needs a little more time. Once all meatballs are flipped, cook the other side for about 3-5 more minutes until a crust forms. Remove them from the skillet and set aside. Make the sauce: Remove any bits of crust and/or onion from the pan. Add in onions and cook until translucent, about 2 minutes. Add in garlic and cook for 1 minute more. Season with salt and pepper. Stir in the tomato paste and then the crushed tomatoes. Add in your Italian seasoning and crushed red pepper flakes and stir once more. Cover and let simmer for a few minutes. Add in your cooked pasta, with about ¼ cup of reserved pasta water, and mix together. Add back in the meatballs, then put the torn or cut mozzarella in the empty spaces between them. Sprinkle or grate on some parmesan cheese. Cover and cook until the cheese melts. Garnish with fresh herbs. Buon appetito! Grain-free breadcrumbs recipe: ¼ cup almond flour ½ tbsp. cassava or coconut flour ½ tsp. Italian seasoning salt and pepper https://www.foodiefarmacy.com/recipes/shortcut-ramen monthly 0.5 2020-05-15 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1589552857424-Y1Y9VC5GXTG8P0488FUY/IMG_20200419_181224.jpg Recipes - Shortcut Ramen Ingredients: 2 packs GF instant ramen (or GF noodles to substitute for what’s in the package, Shirataki noodles for paleo or Keto) 1 tbsp. avocado or coconut oil 3 cloves fresh garlic, minced or microplaned 1” piece fresh ginger, minced or microplaned or ½ tsp. ginger powder 4-6 shiitake or white mushrooms, stemmed and sliced (preferably shiitake) ½ tbsp. mushroom umami seasoning (optional) ¼ cup coconut aminos or low-sodium soy sauce 1 tsp. fish sauce (optional) 2 tsp. toasted sesame oil 2 small dried chilis or 1 tsp. red chili flakes 1 lime, juiced or 1 tbsp. lime juice Recommended Toppings: baby bok choy, bottom end cut off cilantro, stemmed green onions, chopped carrot ribbons or thin matchsticks soft boiled egg Directions: Heat a medium pot over medium heat and add your oil. While it heats, open your ramen pack, remove the seasoning packet, and set the noodles aside. Once oil is hot, add in mushrooms, garlic, and ginger and cook for 1 minute. Stir in mushroom seasoning, ramen seasoning packet, coconut aminos/soy sauce, fish sauce, sesame oil, chilis and lime juice. Pour in the recommended amount of water on the package plus 1 cup. Bring to a boil. Once boiling, add in your eggs, cover, and boil for 6.5 minutes (set a timer). While they cook, fill a smaller pot with water and bring to a boil. Also, make an ice bath for the eggs by filling a small bowl with ice cubes and cold water. When the timer goes off, remove your eggs from the broth and place in the ice bath. Lower the heat to medium-low. While the eggs cool off, cook your noodles in the smaller pan of boiling water. Peel the eggs and set aside. Add your noodles and toppings to a bowl and top with the hot broth. Lastly, add the egg and enjoy! https://www.foodiefarmacy.com/recipes/nacho-fries monthly 0.5 2020-05-08 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1588871393737-13Z8BGXMWZB1BM6BP4H5/IMG_20200401_185614.jpg Recipes - Nacho Fries Nacho Fries GF/DF Option/Paleo Option/Whole30 Option Ingredients: 3 large potatoes, russet or sweet 1 tbsp. avocado oil salt and pepper ½ lb. protein of choice (ground beef, chicken, black beans, etc) ½ packet or 1 heaping tbsp. taco seasoning ½ cup shredded cheese (optional- omit for Paleo, Whole30 and DF option) ¼ cup sour cream, full-fat yogurt, or cashew cream (use cashew cream for Paleo, Whole30 and DF options) ½ tsp. chili powder 1 tbsp. + 1 tsp. lime juice, divided 1 avocado, diced ¼ tsp. garlic powder ¼ tsp. onion powder ¼-½ tsp. sea salt ¼ cup salsa of choice ¼ jalapeno slices, fresh or pickled Directions: For the Fries: Preheat your oven or air fryer to 400 degrees. If using the oven, line a baking sheet with parchment paper. Cut your potatoes into fry-sized sticks using a mandoline or sharp knife. Place cut potatoes into a large bowl and fill with cold water. Soak for 10 minutes. Strain and dry the potatoes with a hand towel. Place potatoes back into the bowl, toss with the avocado oil, and season with salt and pepper. If using the oven, spread the fries in a single layer onto the prepared baking sheet and bake for 20-30 minutes, flipping once. If using an air fryer, place fries into the basket in a single layer and cook for about 15 minutes, shaking halfway through (you may need to cook in batches to avoid overcrowding the air fryer). For the meat/protein: Heat a large skillet over medium heat. If you are using a lean protein like chicken, beans, or lean ground beef, you will need to add a bit of oil to the pan. If you are using a fattier meat, like 85/15 or less ground beef, you will not need the oil. Add protein into the hot skillet and let brown on one side. Flip or toss and add in taco seasoning, stirring to incorporate. Continue cooking, stirring occasionally, until done. Chop meat if necessary. For the guacamole: In a bowl, combine diced avocado, garlic powder, onion powder, 1 tsp. of the lime juice, and salt. Mash until fully combined. Taste and add salt if needed. For the crema: Place your sour cream, yogurt, or cashew cream in a small bowl. Add in ½ tsp. chili powder, 1 tbsp. lime juice, and a pinch of salt. Stir to combine. Assembly: Remove cooked fries from the oven or air fryer. Top with optional shredded cheese and cooked meat/protein and allow the cheese to melt. Drizzle on salsa and crema and top with guacamole and jalapeno slices. https://www.foodiefarmacy.com/recipes/creamy-sausage-gnocchi monthly 0.5 2020-05-01 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1588292118777-WUL1Y5BBMTXWLT6O71BY/IMG_20200430_191521%7E2.jpg Recipes - Creamy Sausage Gnocchi Ingredients: ½ lb. ground Italian sausage, pasture-raised, or sausage of choice 1 c. chopped kale (lacinato is best), or spinach 3 cloves garlic, minced 2 tbsp. chopped sun-dried tomatoes or roasted red peppers ¾ c. chicken or vegetable stock ½ c. unsweetened dairy free creamer (like nut pods), heavy cream, or full-fat coconut milk 1 tbsp. chopped basil 1 package cauliflower gnocchi, gluten-free or regular gnocchi Directions: Preheat air fryer to 400 degrees if using. If not, bring a large pot of salted water to a boil. Heat a large skillet over medium heat and crumble sausage into it. Cook until slightly browned. Remove sausage from the skillet, but leave the oil. Add additional oil if needed (you want it to coat the entire pan). If using cauliflower gnocchi, add it to the skillet in a single layer. Cook until crispy, flip over and cook second side until crispy. You may also transfer warmed gnocchi to the air fryer to get even crispier. if not using an air fryer, transfer to a plate while you cook the veggies. If using regular or gluten-free gnocchi, add to boiling water and cook according to package instructions (typically boiling for a couple minutes until they float to the top). Drain and set aside. In the same pan you cooked the sausage and gnocchi in, add the sausage back in and stir in kale and garlic. Cook for 1 minute. Add in sun-dried tomatoes. Stir in stock and cream and bring to a simmer. Once simmering, reduce heat to low. Season with salt and pepper. Cook for about 5 minutes until the sauce reduces and becomes creamy. If it evaporated too much, add in more cream and/or stock 1/4 cup at a time. Add in gnocchi and stir to combine. Garnish with more fresh basil and Parmesan cheese if desired. https://www.foodiefarmacy.com/recipes/hibachi-dinner monthly 0.5 2020-04-24 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1587685034977-Z7RS5RQ1FA1JNBKM6DET/image-asset.jpeg Recipes - Hibachi Dinner Hibachi with Fried Rice and Yum Yum Sauce GF/DF/Whole30 option/Paleo option/Keto option Ingredients: For the Hibachi: 2 tbsp. avocado oil or ghee, divided 1 lb. chicken breast, steak, or shrimp salt and pepper 1 yellow or white onion, thinly sliced 2 zucchini or yellow squash, cut into sticks about ½” wide and 3” long 2 large carrots, cut into sticks about ½” wide and 3” long 1 cup sliced mushrooms 1 clove garlic, minced ¼ cup coconut aminos, Bragg’s liquid aminos, or low-sodium soy sauce sesame seeds for garnishing For the Fried Rice: 1 bag frozen cauliflower rice or cooked white or brown rice 1 tbsp. ghee or avocado oil 1 clove garlic, minced 2 tbsp. chopped green onions ¼ cup coconut aminos, Bragg’s liquid aminos, or low-sodium soy sauce 2 eggs, whisked For the Yum Yum Sauce: ½ cup mayonnaise 1 tbsp. tomato paste 2 tsp. coconut sugar (leave out for Whole30/Keto) 1 clove garlic, grated 1 tsp. paprika 1 tsp. onion powder ¼ tsp. salt ¼ tsp. cayenne pepper 1-2 tbsp. water optional: sriracha for added spice Directions: Make the Yum Yum Sauce by mixing all ingredients together and keep in the refrigerator until ready to eat. If using chicken or steak, cut into bite sized cubes. If using shrimp, peel and devein them. Season your protein with salt and pepper. Prepare vegetables as mentioned in the ingredient list. In a large skillet, heat half of the oil or ghee over medium heat. Add in your protein, being careful not to crowd and working in batches if necessary. If using chicken or steak, cook until browned on each side. If using shrimp cook about 1 minute on each side until they are just pink. Transfer your cooked protein to a plate. Add the remaining tablespoon of oil or ghee to the pan and add in the onions, zucchini, carrots and mushrooms. Once they become tender, about 4 minutes, add in the garlic and coconut aminos and cook for one minute longer. Return the protein to the pan, toss, and allow to reheat for a couple of minutes. Transfer hibachi mixture to a plate and keep warm. Make the rice by heating the ghee or oil in the same pan. Add the rice and stir occasionally until warmed through, about 3 minutes. Add in the garlic, green onions, and coconut aminos and cook one minute longer. Move the rice to the edges of the pan, leaving a well in the center. Pour in the whisked eggs and immediately start scrambling. Once they are no longer watery, begin to incorporate the rice mixture. Mix well until combined fully. Plate the hibachi and rice and garnish with sesame seeds. Serve with Yum Yum Sauce! https://www.foodiefarmacy.com/recipes/hashbrown-crust-brunch-pizza monthly 0.5 2020-05-07 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1587127331521-WFRUAXC849SMV7TC93QE/IMG_20200413_184203.jpg Recipes - Hashbrown Crust Brunch Pizza Ingredients: For the crust: 3 cups shredded potatoes ½ cup shredded cheddar cheese 1 tbsp. melted ghee 1 egg salt & pepper For the toppings: 3 eggs 3 pieces cooked bacon or ½ cup chopped breakfast meat of choice ½ cup shredded cheese or 4 slices cheese (I like gouda) 2 tbsp. thinly sliced green onions Directions: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place shredded potatoes in a bowl and cover with cold water. Allow to sit for 20 minutes. Drain the shredded potatoes and squeeze out excess water, one handful at a time. Place in another bowl. Add in the remaining crust ingredients and mix well. Pour potato crust mixture onto the lined baking sheet and shape into an oval with your hands, making sure to leave a ridge for the crust. Bake for about 30 minutes until the crust is golden brown. In another bowl, whisk the eggs and add the bacon. Remove the crust from the oven and pour egg mixture onto it slowly. The ridge of the crust should keep the eggs from spilling out, but don’t worry if a little does because you can cut it off later. Bake for another 10 or so minutes until the eggs are set. Remove pizza from the oven and top with cheese. Bake again for about 5 minutes until the cheese is melted and bubbly. Remove from the oven, slice, and top with green onions. https://www.foodiefarmacy.com/recipes/tom-kha-gai-soup monthly 0.5 2020-03-10 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1583869777284-6S70SYDGNFDFIWLEVD60/IMG_20200227_183032.jpg Recipes - Tom Kha Gai Soup Ingredients: 1 tbsp. virgin coconut or avocado oil ¼ cup diced shallot 1/2 red bell pepper, julienned ½ yellow onion, sliced 1” piece of fresh ginger, grated on a microplane 2 cloves of garlic, minced 1 tbsp. red curry paste 1 cup sliced mixed mushrooms (white, portobella, shiitake) or just white is fine 2 thai bird chiles, thinly sliced, (or 1 tsp. crushed red pepper flakes) depending on spice level 1 stalk of lemongrass, smashed and cut into 2” pieces 1 lime, juice and zest 1 cup low-sodium vegetable broth 1 can full-fat coconut milk 1 tbsp. fish sauce (sub soy sauce for vegan) ½ tbsp. coconut sugar (omit for Whole30) ¼ tsp. ground coriander ½ cup fresh cilantro, for serving 1 lime, cut into wedges, for serving Directions: In a large pot, melt oil over medium heat. Add in shallot, red bell pepper, and onion and sautee until slightly soft, about 3 minutes. Season with salt and pepper. Add in ginger and garlic and cook for 1 minute more. Add in red curry paste and stir to combine. Add in the remaining ingredients (minus the cilantro and lime for serving) and stir to combine. Reduce heat to medium-low and simmer for 15 minutes. Remove and discard the lemongrass stalks. Test for seasoning and add any necessary salt or spice. Serve with cilantro and lime wedges (this is also great served over gluten-free ramen noodles)! https://www.foodiefarmacy.com/recipes/blueberry-bbq-ribs monthly 0.5 2020-02-20 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1582204418760-N6G6W0OE17FGI63126IB/IMG_20200213_191519.jpg Recipes - Blueberry BBQ Ribs Ingredients: 1 large or 2 small racks of ribs (membrane removed) 2 tsp. salt 1tsp. pepper 1tsp. garlic powder 1 tsp. smoked paprika 1/4 cup apple cider vinegar 1/2 cup water For the sauce: 1 Tbsp. avocado oil or ghee 1 can tomato sauce 1 small shallot-minced 2 cups organic blueberries ¼ cup apple cider vinegar 1 Tbsp. Dijon mustard 2 Tbsp. Chipotle in adobo paste 1 tsp. turmeric 1 tsp. cumin 1 tsp. chili powder 1 Tbsp. smoked paprika 2 Tbsp. molasses or honey 2 garlic cloves-minced ¼ tsp. cayenne pepper Salt to season Directions: 1. Season the meaty side of the ribs with the salt, pepper, garlic, and paprika and rub into the meat. 2. Place the rack in your pressure cooker and pour in the vinegar and water. Place the ribs into the cooker pot (wrapping them around the sides so they fit). Set the mode to manual or meat and set the time to 30 mins. Make sure the steam valve is closed and press start. 3. Make the sauce: heat the oil over medium heat and add the shallot. Cook until they start to soften and add the blueberries. Continue to cook until the blueberries start to break down, about 5-7 minutes. 4. Add in the garlic and cook for one more minute. Add in the rest of the ingredients, stir, and cover. Cook for 20 minutes, or until the ribs are done. 5. Taste to see if you need to add salt. Then puree the mixture using an immersion or regular blender. 6. When the ribs are done cooking, manually release steam. Remove ribs from the pot and place on a baking sheet lined with parchment paper. Coat well with BBQ sauce and place in the oven on broil for about 3 minutes until the sauce caramelizes, watching carefully to avoid burning. 7. Remove from the oven and coat with more sauce if desired. Enjoy! https://www.foodiefarmacy.com/recipes/plant-based-mac-n-cheese monthly 0.5 2020-02-20 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1582204095014-KA5R68GTIMWO2KSLQ7M5/IMG_20200210_175348.jpg Recipes - Plant-Based Mac N' Cheese Ingredients: 2 cups butternut squash, peeled and cubed ½ yellow onion, chopped 1 tbsp. avocado oil salt and pepper 1 box gluten-free pasta ½ cup reserved pasta water ¼ cup raw cashews, soaked for 2 hours and strained ⅓ cup nutritional yeast 1 tbsp. lemon juice 1 clove garlic, chopped ½ tsp. dijon mustard ¼ tsp. garlic powder 1 tsp. salt ⅛ tsp. black pepper ⅛ tsp. sweet paprika ⅛ tsp. nutmeg Directions: Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Place squash and onion on the sheet, drizzle with the avocado oil, and sprinkle with salt and pepper. Bake for about 20 minutes until squash is tender. Cook your pasta according to the instructions on the box. Reserve ½ cup of the pasta water before straining. When squash and onions are done, combine them along with all other ingredients into a blender and blend until smooth. If the texture is too thick, add in a little vegetable broth or water to thin. Return your pasta to the pot and our in cheese sauce. Stir to coat and serve. https://www.foodiefarmacy.com/recipes/dairy-free-buffalo-chicken-dip monthly 0.5 2020-02-20 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1580246545587-59DBMK18A0ZDGDSOTRMV/IMG_20200127_173542.jpg Recipes - Dairy-Free Buffalo Chicken Dip Ingredients: 1 c. shredded chicken 1 c. raw cashews, soaked for 2 hours ¼-½ c. filtered water 2 cloves garlic, smashed 2 tbsp. nutritional yeast ½ c. avocado oil mayo ½ tsp. cayenne 1 c. hot sauce (I used Frank’s Red Hot) salt and pepper to taste 1 tbsp. chopped chives Directions: Preheat your oven to 350 degrees. Drain and rinse your cashews. In a high powered blender combine the cashews, water, garlic, and nutritional yeast. Blend until very smooth (if mixture is too thick to blend, add more water 1 tbsp. at a time). Now add the mayo, cayenne, and hot sauce and blend again until combined. Taste and season with salt and pepper as needed (you probably won't need any because the hot sauce is salty). Pour mixture into a bowl and fold in the shredded chicken. Pour into a small cast iron skillet or baking dish, top with chives, and bake for 20 minutes, until the top has a nice crust. Serve with your favorite chips, crackers, or cut vegetables. https://www.foodiefarmacy.com/recipes/creamy-tomato-basil-soup monthly 0.5 2020-02-20 https://images.squarespace-cdn.com/content/v1/5d0ff6c21c3e4d0001a2fc64/1579708057109-8G3VGGZ0QUCNSLNFUA0U/IMG_20200121_185355.jpg Recipes - Creamy Tomato Basil Soup Ingredients: 2 lb. roma tomatoes, quartered 1 lb. heirloom tomatoes, quartered 4 cloves garlic, smashed 5 tbsp. extra virgin olive oil, divided 1 shallot, sliced 3 c. chicken stock or bone broth ¼ c. tomato paste ¼ c. chopped fresh basil 1 tsp. thyme leaves ½ c. dairy-free creamer (like nut pods), full-fat coconut milk, or cashew cream sea salt and ground pepper Directions: Preheat oven to 400 degrees and line a baking sheet with parchment paper. place quartered tomatoes and crushed garlic on the lined sheet, drizzle with 3 tbsp. of the olive oil and sprinkle with salt and pepper. Roast for 30 minutes. Heat the remaining oil in a large pot over medium heat and add the shallots. Cook until softened. Add in the stock and tomato paste and turn the heat down to low. Allow that to cook until the tomatoes and garlic are done. Once the tomatoes are done, add them along with the garlic and cooking juices to the pot. Use an immersion blender to puree the soup until smooth. Add in the basil and thyme and puree once more. Stir in the cream and season with salt and pepper to taste. 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