• 1 cup of mixed herbs - basil, parsley, chives, scallions

• 1 small shallot

• 2 gloves garlic, grated

Bright, fresh, and full of flavor— This dish was inspired by something I had in Thailand: savory chicken thighs with bright lemongrass tucked into crisp lettuce wraps.

A fresh, crunchy, herb-packed slaw with just the right balance of heat, acidity, and sweetness.
It’s perfect on its own or served alongside grilled proteins, lettuce wraps, or rice bowls.

• 1 cup finely grated zucchini, squeezed in cheese cloth to remove moisture

• 1 cup finely grated carrot

• 3 large eggs

• 200g sourdough discard

• 2 tsp garlic powder

• 2 tsp onion powder

I created this recipe as a lighter, more nourishing alternative to traditional broccoli cheddar soup. I’ve always found the classic version overly heavy, with an artificial cheese flavor and mushy, overcooked broccoli that loses both texture and nutrients.

• 2 tbsp butter or coconut oil

• 2 shallots, diced

• 2 stalks celery, diced

A delicious low glycemic side dish. The nutty flavor of the farro blends perfectly with traditional stuffing components.