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Blog Posts
Petit Ribeye with Porcini Aleppo Rub
This petit ribeye recipe is more of an assembly of.. Read more
Braised Pork Shoulder Steak
This braised pork shoulder blade recipe is one of our.. Read more
Almond Butter Cacao Cups
February 16, 2019 Shauna Gilbert
Make your own chocolate, say what?? Yes you can! I love knowing what is in my food, and that includes my chocolate. This little treat has no lecithin, dairy, gluten, soy and is actually good for you! Always choose the best quality organic, non gmo raw cacao and extra virgin cacao butter, and you’ll never go back to the store.. Read more
Creamy Roasted Cauliflower Soup with Balsamic drizzle
February 8, 2019 Shauna Gilbert
This soup is the bomb, seriously. Super easy to whip together, but oh so satisfying. Think you need cream or milk (or worse, some weird gum or starch) for a luscious soup? Nope! This is just pure roasted veggie goodness plus gorgeous chicken stock (or water/veg stock if you are vegan). Top with some reduced balsamic glaze and maybe some prosciutto bits, and you’ll think you were dining at a bistro in Paris.
Gluten Free Chocolate Chip Tahini Cookies
October 16, 2018 Shauna Gilbert
I was so inspired when I saw the first recipe for these cookies floating around the internet from Chef Danielle Oron, that I had to fiddle with it and make an allergy friendly version. These cookies are so scrumps and the choco chip tahini recipe is a sinch. My version are gluten and refined sugar free, but I promise you.. Read more
Cashew “Cheese”
July 26, 2018 Shauna Gilbert
If you’ve never tried cashew “cheese” you may hesitate to try it based on the sound alone. How does a cashew become cheese? What really happens is that the cashews are softened by soaking for several hours, and then blended to create a creamy paste. When you add the spices to the paste, it turns into a wonderful creamy, cheese-like.. Read more
Cashew “Grilled Cheese”
July 26, 2018 Shauna Gilbert
How does a cashew become cheese? What really happens is that the cashews are softened by soaking for several hours, then blended to create a creamy paste. When you add the spices to the paste, it turns into a wonderful creamy, cheese-like product that vegans, vegetarians, gluten-free, and even picky eaters will love. Use this substitute for grilled cheese to.. Read more
Dairy Free “Creamy” Tomato Soup with Basil Oil
July 26, 2018 Shauna Gilbert
This dairy-free tomato soup is creamy because it uses cashews as a thickener, not because it has any cream. The flavors are rich tomato and bold basil, while still giving you the kind of soup you would want to dip a sandwich into. This recipe serves 6. Try it for dinner, and see if you miss the canned stuff (with.. Read more