A Moon Made of Cheese

Adapted from The Castaway Kitchen       Ingredients For the Sheet Pan 2 cups cauliflower rice (pre-made or you can make your own...I got mine at TJ's) 1 pound boneless skinless chicken thighs 1 red onion, sliced 1 bunch radishes, quartered, tops removed and washed 2 teaspoons salt 1 teaspoon dried cilantro 1 teaspoon ground turmeric 3 tablespoons olive oil  For the Dressing 1 bunch cilantro, stems trimmed juice of 2 lemons 1 tablespoon rice wine vinegar ½ teaspoon fine salt 1 tablespoon coconut aminos (or soy sauce) ½ cup olive oil For the Greens 3 hearts of romaine, washed and chopped the radish tops, washed and chopped  Method  Preheat oven to 400 degrees F. Prep veggies. Wash and separate radishes from tops. Put to the side. Chop radishes, slice onions, and prepare cauliflower rice. Spread out onto sheet pan. Prep chicken. Spread out onto sheet pan. Drizzle veggies and chicken with olive oil, season with sal

By Catie    Serves: 4-6 depending on appetite Cook Time: 60 min Prep Time: 20 min Ingredients 1 bag large carrots (I like rainbow carrots) 1 white onion 1 head cauliflower 6 cups veggie stock (approx) 1 ½ cups red lentils 1 14 oz can light coconut milk 2 tbls olive oil 1 tablespoon curry powder 2 tsp tumeric 1/4 tsp cayenne salt pepper Additional Toppings: chives, cilantro, bacon, freshly squeezed lime juice, black sesame seeds Directions Set your oven to 400 degrees F. Roughly chop carrots, onion, and cauliflower. Place in a large zip loc bag. Add the olive oil, plus cumin, tumeric, cayenne, salt, and pepper to taste. Spread out over a large sheet tray, so that there is one even layer of veggies for maximum browning. Bake for 20 min, then stir. If you need to use more than one tray, make sure you rotate the trays at this point. Bake for 20 more min, or until the veg is soft and brown and filling your house

Apple Cider Donut Holes Adapted from Live Well Bake Often Ingredients For the donut holes: 1 cup apple cider (reduced to 1/2 cup) 1 1/2 cups flour 1 1/2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1/4 teaspoon salt 1/4 cup plain Greek yogurt 1/2 cup brown sugar 1 large egg 1 teaspoon vanilla extract 3 tablespoons butter, melted and slightly cool For the coating: 4 tablespoons butter, melted 3/4 cup sugar 2 teaspoons pumpkin pie spice Method   Preheat oven to 350 degrees F. Spray your baking pan. Add apple cider to a sauce pan over medium-high heat and simmer until it has reduced by half. Remove and let cool for at least 15 minutes.  In a large bowl mix together your dry ingredients: flour, baking powder, spices, and salt. Set aside. In another bowl mix together your wet ingredients: reduced apple cider, Greek yogurt, brown sugar, egg, vanilla, and melted butter. Add the wet ingredients to the dry and mix until just combined. Evenly

Biscuits and Gravy Recipes Courtesy of Alton Brown Southern Biscuits Ingredients 2 cups flour 4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 tablespoons butter 2 tablespoons shortening 1 cup cold buttermilk Method Preheat oven to 450 degrees F. Mix together the flour, baking powder, baking soda, and salt. Add the butter and shortening by hand, cutting the fat into the flour using the tips of your fingers to rub and mix until your fat bits are around the size of large crumbs and well incorporated. Be sure to work quickly or the fat will begin to melt! Make a well in the center of the flour mixture and add the buttermilk. Work together until the dough just comes together. The dough will be pretty sticky and wet. Turn your dough out on a heavily floured surface and fold it onto itself 5 times. Press into a 1-inch thick layer for cutting. Make sure you cut down evenly and quickly before adding to your baking tray (lined with parch

  Quinoa Salad With Chickpeas and Herbs Adapted From Cookie and Kate   Ingredients: For the Salad 1 cup quinoa 2 cups water 1 15 oz. can chickpeas, drained and rinsed 1 1/2 cups roughly chopped baby spinach 1 cup chopped flat leaf parlsey 1/3 cup chopped green onion (green bits only) 1/3 cup crumbled feta cheese 1/3 cup toasted unsalted sunflower seeds For the Dressing 1/4 cup olive oil 1 lemon, juiced 2 tablespoons tahini 1 large clove garlic, minced 1/2 teaspoon salt fresh cracked pepper to taste  Method: Cook your quinoa. Place the quinoa and water over high heat until boiling. Turn down to a simmer and cook for 15 minutes or until the water is completely absorbed and the quinoa has exploded and fluffed up a bit.  While your quinoa is cooking prep your veg and other ingredients! Chop up the spinach, green onions, and parsley, add the sunflower seeds, feta, and chickpeas.  When the quinoa is done set aside to cool a bit bef

Thai Red Curry Pork Adapted from Do You Even Paleo? Ingredients 1 13.5 oz can full-fat coconut milk 1 jar premade Thai Red Curry sauce 1/2 tsp. crushed red pepper (or more to taste) 4 garlic cloves, minced 1 large bell pepper 1 medium yellow onion 1 pork tenderloin (around 1 lb. but a little extra will do) 1 cup fresh torn basil leaves juice from 1/2 a lime cooked rice Method Pour the red curry sauce and coconut milk into a large skillet. Add garlic and crushed red pepper flakes, and bring to a boil over medium-high heat for about 2 minutes while stirring constantly. Add the bell peppers and onions and reduce the heat to medium. Cook until the veggies slightly soften, around 6 minutes or so.  Add the pork and cook on medium-low heat until pork is tender and cooked all the way through. This took me around 15-20 minutes.  Add basil leaves and lime juice. Season with salt and pepper to taste. Serve on top of cooked rice. * *Note: I made Basmati rice for