Pan Fried Artichokes-Shared By Chef Amanda De La Vega

“Ok, here’s another thrown-together-after-work recipe.  I had some leftover canned artichokes (I know, I know… I should have used fresh artichoke. I’m lazy, don’t judge me) laying around as well as my freshly made avocado mayonnaise so I decided to whip something up with them.”-Amanda

Pan fried artichokes paired with homemade mayo

Pan fried artichokes paired with homemade mayo

What you’ll need:

  • 1 can artichoke quarters (drained and rinsed)
  • 1-2 tsp coconut flour (*coconut flour may leave a different aftertaste so if you aren’t used to it you may just want to use regular flour or almond flour)
  • 2-3 tbsp ghee or pastured butter
  • salt

How to make it:

  1. Place the artichoke quarters in a bowl.  Toss with salt and coconut flour.
  2. Heat the butter or ghee in a pan and add in the artichokes.  Fry until golden brown on each side.
  3. Serve with avocado mayonnaise.

*These won’t come out crispy like a restaurant-style deep fried artichoke might.  It will just have a little crunch to it.


Homemade Mayo-Shared by Chef Amanda De La Vega

“Mayonnaise has been given a bad rap for being unhealthy.  Truth is, we should probably never touch the store bought stuff.  It’s made with canola and/or soybean oil which are horrible.  Not to mention whatever preservatives or additives are in there! However, homemade mayonnaise is actually good for you and tastes delicious…  Much different than that stuff on the shelves. You can use olive oil, macadamia nut oil or avocado oil. Get creative and add in garlic, spices or fresh herbs.” – Amanda

So much healthier and much more tasty than the store-bought stuff.

Spreadable & lovable, this mayo is much healthier and way more tasty than the store-bought stuff.

What you’ll need:

  • 1 organic, cage-free egg
  • 1 tbsp fresh squeezed lemon juice
  • ¼ tsp ground mustard seed
  • ½ tsp each pepper and salt
  • 1 cup avocado oil (or olive oil)

How to make it:

  1. In a blender or food processor, blend egg, lemon juice, mustard seed, pepper and salt (if you’re adding extra seasonings or herbs do so in this first step).
  2. Once blended, slowly pour in the oil while processing to fully emulsify – this may take a while.
  3. Store in an airtight container. It should hold up for at least a week.

Tortilla Soup-Shared by Chef Vero Palli Marger

Soup. It’s comforting yet light–the ultimate weeknight meal. Easy to prepare, and easier to eat, this Tortilla Soup recipe comes from Vero’s husband’s family, the Margers. Thank you for sharing, Vero!

Tortilla soup (prepared and garnished by Chef Vicky)

Tortilla soup (prepared and garnished by Chef Vicky)

What you’ll need:

  • 1 tbsp. oil
  • 1/2 onion
  • 1 clove of garlic
  • 4 cups of chicken broth
  • 16 oz. can of stewed tomatoes
  • 15 oz. tomato sauce (can substitute some diced tomatoes and some sauce)
  • 12 oz. can corn
  • 1 tsp. cumin
  • cracked pepper
  • two zucchinis
  • Boiled and shredded chicken (for topping)

Garnish options:

  • avocado
  • cilantro
  • tortilla chips
  • sour cream

How to make it:

  1. Brown the oil, onion and garlic.
  2. Add the 4 cups of chicken broth.
  3. Add the tomatoes, tomato sauce, corn, cumin pepper and zucchini.
  4. Let it simmer for 15-20 minutes

The Meal-Shared by Chef Sasha

“My roommates from college will know this dish plenty well (GO GATORS!). It was brought to our attention via good ole Publix Aprons and it made these college students look like chefs, the familiar aroma of rosemary and sun-dried tomatoes resonating throughout our hidden lake apartment gave this popular dish the name nickname…”The meal.” It’s a great stew for a cold night and a complete meal on its’ own without any need for side dishes, I have made it once for a dinner party and paired it with roasted broccoli (massaged with olive oil, garlic, salt/pep and baked at 350 until browned, sprinkled with Parmesan and lemon once removed from oven). And as Jessica Mendoza would say, it’s “Nutrish and delish.”- Sasha

Photo Credit-

Photo Credit-

THE MEAL, also known as Rosemary Tuscan Chicken
What you’ll need:
  • 3/4 tsp dried rosemary (or 1 sprig fresh rosemary, finely snipped)
  • 1 pound of frozen chicken tenderloins, thawed
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 (19-ounce) can of Cannellini beans, undrained
  • 1 cup of Swanson’s no MSG chicken broth
  • 1/4 cup of sun-dried tomatoes, julienne-cut
  • 2 tbsp cornstarch/flour, something as a thickening agent
  • 1/4 cup water (or 1/4 of broth from the pan)

How to make it:

  1. Preheat a large non-stick skillet on medium high for 2-3 minutes and coat pan with cooking spray.
  2. Add chicken, sprinkle with rosemary, salt, and pepper.
  3. Cook 2 minutes, cooking occasionally. (Note: I cooked the chicken earlier for quicker prep time in the evening.)
  4. Stir in beans, broth, and tomatoes.
  5. Stir cornstarch and water together in a small bowl and slowly add to pan, stirring continuously.
  6. Heat to boiling, reduce to medium and simmer 5 minutes.
  7. Serve.

Herb Spinach Chicken Burgers-Shared by Chef Marlena

“These Herb Spinach Chicken Burgers came out oh-so-delicious I just had to share! This is a recipe I found on PaleOMG (Chef Amanda De La Vega, a paleo enthusiast, introduced me to this website) and thought it was easy enough, and certainly delicious enough, to share with friends! You can click here to see the recipe on the website (which includes a photo which I always forget to take because I’m always too hungry to remember) or just scroll down to see my version (basically the same with only one or two tweaks) below.” – Marlena

What you’ll need:
For the chicken burgers
  • 1 pound ground chicken
  • ¼ cup fresh cilantro, roughly chopped (the original recipe calls for parsley but I prefer cilantro)
  • 1.5 cups fresh spinach, roughly chopped
  • ½ yellow onion, diced
  • 1 garlic clove, minced (I used three because garlic and I are friends–great friends)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • sliced avocado (to garnish)
  • salt and pepper, to taste
For caramelized onions
  • 1 large yellow onion, thinly sliced (I used the other 1/2 of the onion for the burger but I would advise you use a whole one because they are tasty indeed and I wished I’d made more!)
  • 2 tablespoons fat of choice (in the original recipe she used coconut oil, as did I)
  • 1 tablespoon water
  • pinch of salt

How to make it:

  1. Place a medium saucepan over medium heat along with the fat of choice and sliced onions for your caramelized onions.
  2. Let onions begin to cook down, moving them around at times to make sure they don’t stick to the bottom. When onions begin to brown slightly, pour in a tablespoon of water to help steam and cook the onions perfect.
  3. While onions cook down, in a large bowl, add all the ingredients for your burgers and use your hands to mix well.
  4. Form five balls with your hands.
  5. Place a non-stick large skillet over medium heat. Once skillet is hot, place a couple of your balls of meat onto the skillet then press down with a spatula to flatten out.
  6. Cook on both sides for 6-8 minutes. Flip occasionally to prevent burning.
  7. Once burgers are done cooking, top with onions and avocado.
  8. Instead of bread (which obviously the original recipe doesn’t include), I used large iceberg lettuce leaves for added crunch and texture.