fiercely flavorful
Recipes
Here are a few tried and true recipes that showcase flavorful, healthy recipes that are perfect for any occassion. Enjoy!
Thai Red Curry Soup
Serves 8
Ingredients:
2 tbsp coconut oil
8 scallions, sliced
2 tbsp minced garlic
2 red bell peppers, diced
1 cup bamboo shoots, sliced
1 head cauliflower, diced
4 chicken breasts, cooked and diced
1 can whole peeled tomatoes, diced
2 cups green beans, sliced 1" thick
1/4 cup red curry paste
7 cups vegetable stock
2 cans full fat coconut milk
Juice from 4 limes
1/4 cup fresh basil, chopped

Directions:
In a dutch oven (I prefer cast iron), heat the coconut oil over high heat. Add the scallions and garlic, and saute for 2 minutes or until the garlic is fragrant. Add the red bell peppers, bamboo shoots, and cauliflower to the pot and saute until the peppers are softened, about 5 minutes. Add the chicken breasts, and heat for an additional minute. Add the can of tomatoes and its juice. I prefer buying the whole peeled tomatoes and dicing them myself because the whole tomatoes are the best possible quality for canned tomatoes. Add the green beans and red curry paste and cook for 2 minutes. Add the vegetable stock and bring to a boil, then reduce to a simmer and allow to simmer for 10 minutes. Add the coconut milk and lime juice and simmer for an additional 5 minutes. Serve immediately, and garnish with fresh basil.
Pineapple Upside Down Cake Martini
Ingredients:
1.5 oz cake flavored vodka
3 oz pineapple juice
1 dash grenadine
1 dash lime juice
ice

Directions:
Pour all of the ingredients in to a Boston shaker and shake until fully blended. Strain the ice and serve in a chilled martini glass. One of my favorites (definitely for a cheat meal)!
Chicken Lettuce Wraps
Ingredients:
1 tbsp coconut oil
1 lb ground chicken
1 tbsp garlic, minced
1 sweet onion, diced
1/2 cup hoison sauce
2 tbsp reduced sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp sriracha
8 oz water chestnuts, diced
3 stalks green onions, sliced
salt and pepper to taste
1 head Boston lettuce

Directions:
Heat the coconut oil in a wok or frying pan over medium high heat. Add the ground chicken and cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks. Small pieces of chicken are much more palatable in this dish. Stir in the garlic, onion, hoison sauce, soy sauce, rice wine vinegar, and sriracha. Cook for an additional 5 minutes, or until the onion is semi translucent. Stir in the chestnuts and green onions and cover the pan, allowing to cook for 3 minutes. Season with salt and pepper to taste. To serve, spoon the chicken mixture into a Boston lettuce leaf, and dig in!
Chocolate Banana Smoothie
Ingredients:
1 cup of almond milk or soy milk
2 tbsp unsweetened cocoa powder
1 frozen banana
1 tsp almond butter
1 cup ice

Directions:
Put all ingredients in a high speed blender and blend until smooth. Enjoy on the go for busy mornings or as a snack!
Protein powder can be added if desired.
Vegan Butternut Squash Chili

Ingredients:
1 1/2 tbsp olive oil
1/3 cup yellow onion, diced
1/2 cup red onion, diced
3/4 cup butternut squash, diced
1/2 cup red bell pepper, diced
1/2 tsp garlic, minced
3/4 cup roma tomatoes, diced
1/2 tsp ground cumin
1/8 tsp cinnamon
1 tbsp chili powder
1 1/4 cup tomatillo, diced
1/2 cup kidney beans, cooked
2/3 cup black beans, cooked
salt, to taste
1/4 cup avocado
cilantro to garnish

Directions:
In a dutch oven (I prefer cast iron), heat the olive oil on medium high heat. Saute the yellow and red onion, butternut squash, and bell pepper for 10 minutes, or until the butternut squash and bell peppers are softened. Add the garlic, tomatoes, cumin, cinnamon, chili powder, and tomatillos and saute for 1-2 minutes. Add the kidney beans and black beans and reduce the heat to medium. Cover and cook for an additional 10 minutes, stirring often. Add salt to taste. Serve immediately, garnishing with avocado and cilantro.
If desired, vegetable stock (1/2 cup to 1 cup) can be added to increase moisture.
Veggie Frittata
Makes 6 servings
Ingredients:
2 tbsp olive oil
1 bunch green onions, sliced
1 cup plum tomatoes, diced
1 cup baby spinach
2 cloves garlic, minced
8 eggs
1 tablespoon fresh basil, chopped
1.5 cups mozzarella cheese, shredded
1 tbsp paprika
salt and pepper to taste
Directions:
Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the green onions, tomatoes, spinach, and garlic and saute for 1-2 minutes. Season with salt and pepper to taste.
In a medium bowl, beat the eggs, basil, cheese, and paprika. Pour the egg mixture into the skillet over the vegetables. Reduce the heat to medium low and begin to scramble the eggs. Cook for an additional 2-3 minutes, or just until the edges of the egg begin to set. Finish in the oven for 10-12 minutes, or until the eggs are completely set. Serve immediately out of the skillet.