•  Colorful Carrots
• 1 Cup  Lifeway Organic Kefir
• Juice of 1/2 Lime
• 1 Tsp of Chipotle Powder
• 1 Tsp of Paprika
• 1/2 Shallots, sliced thin
• Handful Pepitas
• Garlic Head
• Salt & Pepper, to taste
• Handful of Parsley

• 1-2 Cheese boards
• Cured meats like prosciutto or salami
• Fruit of your choice- grapes, figs, or any type of berry
• Jam or honey
• crackers of your choice
• Assortment of salted nuts
• Wine

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• 2lbs chicken
• 1/2 red bell pepper, chopped
• 1/2 onion, chopped
• 2-3 garlic cloves, minced
• 1 tbs ginger, or ginger paste (it's WAY easier)
• 2 tbs red Thai curry paste
• 1 (8oz) can of coconut milk
• 1 cup of broccoli 
• 2  1/2 tbs curry powder (I use a madras curry, but regular curry is fine)
• Garnish: cilantro, green onion, limes, red cabbage
• Salt and pepper to taste
• 1 cub of rice, made in rice cooker

• 1 Avocado Sliced
• 1-2 Eggs
• 1 Cup of Rice
• 1 -2 Tsp Red Wine Vinegar 
• 1 Green Onion, thinly sliced
• Salt and Pepper to taste
• Siracha (optional)
• Soy Sauce (optional)
• Lime (optional)

• 4 eggs
• Cherry tomatos
• 1 Avocado
• Queso Fresco
• Tortillas 
• 2 tsp Cayenne or more if you like it spicy
• 2 tsp Garlic power
• Salt and pepper to taste 
• Cilantro (if desired)
• Tapatio or salsa

1. Start cooking eggs. sprinkle cayenne and garlic. Begin to scramble and let cook.
2. Meanwhile, cut tomatoes in long thin slices, crumble the quest fresco, slice avocado. 
3. Warm up tortillas and assemble taco- eggs, tomato, avocado, quest fresco and top with tapatio.
4. Enjoy!

• 2 Cups Almond Butter
• 1/4 Cup Honey
• 3 Cups of Oats
• 3 Tbs Cacao Powder
• 1 Tbs Cinnamon
• 1 Tbs Maca (optional)

The other day, I took my daughter to the library so she could get some wiggles out, and as I am sitting watching her play, this kid's cookbook catches my eye. This cookbook was a raw food diet for kids. First, I have no idea what kid is eating a raw food diet, much less checking books out at the library about raw food. Second, I seriously considered checking out the book for myself. I've made these lettuce wraps twice since looking at that cookbook. It's easy, fast, and extremely delicious! One of the main ingredients is avocados, and who doesn't love avocados?! If you know someone who doesn't, don't trust them. Because if you are lucky enough to attain an avocado. Eat the whole damn thing. Plus, it's paleo friendly, whole30 friendly, and vegan. It basically checks off any box for whatever diet you might be on and it's surprisingly filling. 

 

• 3 Avocados, Mashed
• 1 Cup of Sun-Dried Tomatos
• 1/4 Cup Fresh Lemon Juice
• 1 Large onion, Chopped
• 1/4 Cup Fresh Parsley
• 1 1/2 Teaspoon Cumin
• 2-3 Garlic Cloves, Chopped
• 1-2 Jalapeño, Chopped (optional)
• 1 1/2 Teaspoon Sea Salt
• Lettuce leaves 

• 1 cup of warm water
• 2 tbs honey
• 1 package of active dry yeast
• 3 1/2 cups of flour
• 1/4 cup of plain yogurt
• 2 tsp salt
• 1/2 tsp baking powder
• 1 egg
• 1/4 olive oil (you can also use butter)
• 6 cloves of minced garlic
• fresh cilantro for garnish, roughly chopped

• 3/4 cup of yogurt
• 2 tbs lemon juice
• 1 tbs ginger paste (or fresh grated)
• 4-5 cloves of minced garlic (because I always want more garlic)
• 1/2 tbs cayenne pepper 
• 2 tsp cumin
• 1/2 tsp of curry powder
• 1/2 tsp garam masala
• 2 tbs of pepper
• pinch of salt

1. Preheat oven to 400.
2. Mix ingredients into a large bowl to create the marinade.
3. Cut the chicken into cubes and marinade for at least 20 min.
4. Lay chicken out on a baking sheet and pop into oven.
5. Cook for about 15-20 min then switch to broil for the last 5 min

• 3 tbs butter
• 4 cloves of minced garlic
• 1 jalapeño deseeded and finely chopped (or half if you don't like spicy)
• 1 tps cayenne
• 2 tbs cumin powder
• 3 tbs garam masala
• 1 15oz can of tomato sauce 
• 2/3 cup of heavy whipping cream
• Handful of chopped cilantro
• Salt and Pepper to taste

1. While chicken is cooking, melt butter in a large dutch oven or cast iron skillet.
2. Add garlic and jalapeño, and cook for a few min.
3. Add spices- cayenne, cumin, garam masa, sugar, salt, and pepper- cook for a few more min.
4. Pour tomato sauce and mix, cook for a few more min.
5. Add heavy whipping cream, mix until there is no more white, and simmer. It's important to test your sauce and add what you think it needs. If it needs more flavor or taste too much like tomato sauce, add more garam masala. If it needs more spice, add more cayenne. 
6. Add the chicken and cilantro. Add salt and pepper to taste
7. Serve with long grain rice.
8. Enjoy!

• 1 Head of Romaine Lettuce Hearts
• Pad Thai Noodles (about 1/4 of the box)
• 1 Avocado
• 1/2 Red Bell Pepper
• Small Handful of Peanuts
• 1 Carrot 
• 1 Cucumber
• Handful of Cilantro (roughly chopped)
• 4 Mint Leaves (roughly chopped)
• 4 Basil Leaves (roughly chopped)

1. Chop lettuce, red bell pepper, mint, basil, cilantro, peanuts. Add to mixing bowl.
2. If you have a vegetable noodle maker, noodle carrots and cucumber. Add to mixing bowl.
3. Meanwhile, boil Pad Thai noodles.
4. Once Pad Thai noodles are done, drain. Add to mixing bowl.
5. Mix and garnish with sesame seeds. If you like extra lime (I always do), squirt lime on the salad.
6. Add Thai remade dressing or from scratch.
7. Enjoy!

• 9 table spoons butter (will be used for both pastry cream and crepes)
• 2 1/2 cups milk
• 6 large eggs
• 1 1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 3 table spoons sugar (or none, in the past I don't usually put sugar in crepes)
• 1 tablespoon melted butter (for skillet)

• 1 1/3 cups hazelnuts (used for both pastry cream an candied hazelnuts)
• 1 cup confections sugar 
• 2 teaspoons hazelnut liqueur (I used Frangelico)
• 1/4 teaspoon table salt
• 3 1/3 cups of milk
• 7 tablespoons sugar
• 5 large egg yolks 
• 5 tablespoons cornstarch (I also added more because I thought my pastry cream was too thin)
• Butter (reserved from crepes)

• 2/3 cups sugar
• 2 tablespoons water
• Hazelnuts (reserved from pastry cream)

• 1 cup semi sweet chocolate chips
• 1/4 cup plus 2 tablespoons of heavy cream
• 1 tablespoon hazelnut liqueur

1. Toast the hazelnuts- I used chopped packaged ones instead of whole so that I didn't have to worry about taking the skins off the hazelnuts. the less steps the better. Place the hazelnuts on the int a preheated 350 degree oven for about 10 min. 
2. Candy the hazelnuts- In a sauce pan, cook sugar and water together on a high heat until the sugar melt and tuns a pale beige color (3-5 min). Add salt and hazelnuts (1/3 cup). Use a fork to dish out the hazelnuts and place on parchment paper to cool down. Separate the hazelnuts once they have cooled down o that they are not int chucks.
3. Make hazelnut pastry cream- 
• In a food processor, grind 1 cup of toasted hazelnuts, confectioners sugar, liqueur, and salt together. Run machine until the mixture looks damp and combines into small clumps. Do not mix too long, if you do this it looks like hazelnut butter; we don't want this.
• In a saucepan, combine milk, hazelnut paste, and sugar over a medium heat and bring to a simmer, stirring occasionally. Meanwhile, in a medium bowl whisk egg yolk and cornstarch until smooth. 
• Put spoonfuls of hot milk mixture in the egg yolk mixture, stirring occasionally, until the yolks are warm. Now combine the egg yolk mixture with the milk mixture. Bring to a boil and cook for about 2 minutes. This should thicken when its bowling. Place in another bowl to cool down and place in the fridge.
4. Make crepe batter/ crepes- 
• Melt butter in saucepan until golden brown. Make sure not to burn butter  and let it cool to room temperature. 
• Combine milk, eggs, flour, salt, sugar, and 6 table spoons of butter together. Blender is helpful at this point but not necessary. 
• Set aside, cover, and put in the fridge until you are ready to make the crepes. 
• Make crepes. Add butter to the pan for each new crepe. I ended up making 12 with this mixture. You can stack them, surprisingly, they do not stick together.
5. Assemble cake- Lay the first crepe on your cake stand and spread pastry cream on top. Repeat step with the crepes until you get to the last one, which will act as your cake's lid. Chill until you are ready to coat with the chocolate. 
6. Make chocolate draping- 
• Put chocolate int a heat proof bowl. In a separate saucepan, heat heavy cream and liqueur to a simmer. 
• Then pour over chocolate and let it sit for a minute. Mix together until smooth. Pour over cake.
7. To finish- sprinkle candied hazelnuts and chill cake until you are ready to eat...or have it fresh!  Enjoy!