• Air Fryer Chicken

    Adapted from Pinch of Yum.


    • 1 lb. chicken tenders
    • 1-2 TBSP avocado oil
    • 1 tsp. paprika
    • 1/4 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1 tsp. salt
    • 1 1/2 tsp. brown sugar
    • 1 heaping tsp. cornstarch


    1. Add the oil through the cornstarch to a bowl or ziploc bag and mix to combine. Add the chicken and toss to coat. Refrigerate and marinate until ready to use or cook right away.
    2. Set air fryer to 400F to warm up for about 10 minutes. After 10 minutes, add the chicken and cook for 10-12 minutes, or until chicken reaches 165F.

    Air Fryer Chicken:

  • Roasted Tomato Soup

    Recipe adapted from Abby Thome.


    • 13 vine ripe tomatoes, halved
    • 3 garlic bulbs, tops cut off
    • 2 white onions, quartered
    • 1 red pepper, quartered
    • 4 or more thyme sprigs
    • Olive oil
    • Salt
    • Pepper
    • 1 tsp. smoked paprika
    • 2 c. vegetable or chicken broth
    • 2 TBSP pesto
    • 1/2 c. heavy cream
    • Parmesan cheese, shredded
    • Basil, chiffonade


    1. Preheat oven to 425F.
    2. Roast Veggies: On a 9×13 baking sheet, place tomatoes skin side down and season with olive oil, salt, and pepper. Then flip the tomatoes over. Nestle the garlic bulbs, onions, red pepper, and thyme in and around the tomatoes. Drizzle with more olive oil, salt, pepper, and smoked paprika. Bake for 45-50 minutes.
    3. Blend Soup: Remove thyme sprigs and dispose. Add half of the tomatoes, onions, and red pepper to blender; then squeeze out the garlic cloves from the roasted bulbs into the blender; add 1 c. of broth to the blender and blend until smooth. Add soup to a Dutch oven and repeat in the blender with the remaining ingredients. (Alternatively, add all roasted veggies and broth to the Dutch oven and use an immersion blender).
    4. Once all the soup is in the Dutch oven, add the pesto and stir in the cream, and bring to a simmer.
    5. Serve topped with Parmesan cheese and basil.

    Roasted Tomato Soup:

  • Simple Skillet Pasta


    • 3 TBSP olive oil
    • 4 garlic cloves, minced
    • 1/2 – 1 tsp. crushed red pepper, to taste
    • 1 tsp. oregano or Italian seasoning
    • 1 (28-oz.) can crushed tomatoes
    • 1/2 tsp. salt
    • 1/4 tsp. sugar, add more to taste
    • 3 1/2 c. water
    • 16 oz. penne
    • 1/4 c. chopped fresh basil
    • Burrata
    • Grated Parmesan or Pecorino Romano cheese


    1. Heat a saute pan over medium heat. Add garlic and saute until fragrant but not brown, about 2 minutes; then add the crushed red pepper and oregano or Italian seasoning. Stir in tomatoes, salt, and sugar. Bring to gentle simmer and cook, stirring occasionally, for 10 minutes.
    2. Stir in water and penne, increase heat to medium-high, and bring to vigorous simmer. Reduce heat to medium, cover, and cook, stirring often, until pasta is nearly al dente, about 8 minutes. Uncover and continue to cook, tossing gently, until pasta is al dente and sauce is thickened, 4 to 7 minutes; if sauce becomes too thick, add extra water as needed. Off heat, stir in basil and season with salt and pepper to taste and top with burrata.
    3. Top individual portions with Parmesan or Pecorino Romano cheese.

    Simple Skillet Pasta:

  • Puppy Chow


    • 6-7 c. Crispix cereal
    • 2 c. chocolate chips
    • 1/4 c. peanut butter
    • 1 c. powdered sugar, plus extra for dusting after chilling


    1. In a large bowl with lid add the cereal.
    2. In a separate microwavable bowl, add chocolate chips and microwave for 2 minutes.
    3. After 2 minutes, stir until smooth and then add the peanut butter and microwave for 1 minute, and then stir to combine.
    4. Pour chocolate peanut butter mixture over cereal. Use a spatula and stir to coat; then add 1 c. powdered sugar. Secure lid on bowl and shake until thoroughly coated.
    5. Place bowl in refrigerator for at least 1 hour, and then you can add additional powdered sugar and place lid and shake until coated. Store in refrigerator for ultimate crunch.

    Puppy Chow:

  • Falafel Patties with Mediterranean Salad


    Falafel Patties:

    • 1 ½ c. fresh cilantro leaves and stems
    • 1/2 onion, chopped
    • 1½ tsp. ground coriander
    • 1 tsp. ground cumin
    • 1 tsp. salt
    • 1/2 tsp. baking powder
    • 1/4 tsp. cayenne pepper
    • 1 large egg
    • 2 (15-oz.) cans chickpeas, rinsed and patted dry
    • 1/4 c. flour
    • 3 TBSP olive oil
    • Serve over quinoa, top with Mediterranean Salad and tzatziki

    Mediterranean Salad:

    • 1/4 c. fresh mint, chopped
    • 3 TBSP olive oil
    • 3 TBSP lemon juice
    • 1 TBSP plain Greek yogurt
    • 1 TBSP honey
    • 2-3 mini cucumbers, chopped
    • 1 c. cherry tomatoes, halved
    • 1/4 red onion, minced
    • Salt, to taste
    • Kalamata olives, to taste


    1. Mediterranean Salad: Whisk mint, oil, lemon juice, yogurt, and honey together in medium bowl. Add cucumbers, tomatoes, and red onion and gently toss to coat. Taste and add salt, if desired. Sprinkle with olives and refrigerate until needed.
    2. Falafel Patties: Process cilantro, onion, coriander, cumin, salt, baking powder, and cayenne in food processor for 5 seconds. Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer. Add egg and process for 5 seconds. Add chickpeas and pulse 4 times. Scrape down sides of bowl. Continue to pulse until chickpeas are coarsely chopped, about 4 more pulses.
    3. Transfer mixture to large bowl. Add flour and, using rubber spatula, mix until fully incorporated. Spray rimmed baking sheet with vegetable oil spray. Using ½ c. measure, drop 6 even portions (about scant ½ c. each) onto prepared sheet and gently shape into patties about 3-inches in diameter.
    4. Line cutting board with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using thin spatula, transfer patties to skillet. Cook for 5 minutes, then flip the patties over and cook for 4 minutes until browned on both sides and reaches 185F internal temperature.
    5. Transfer patties to prepared board. Serve over quinoa and top with Mediterranean Salad and tzatziki.

    Falafel Patties and Mediterranean Salad:

  • Salmon with Basil Sauce and Tomato Corn Salad

    Adapted from Pinch of Yum.


    Spice-Rubbed Salmon:

    • 1 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. salt
    • 1 tsp. sugar
    • 1 TBSP olive oil
    • 1 lb. salmon filet

    Basil Sauce:

    • 1/2 c. fresh basil, packed
    • 1 small bunch of fresh chives
    • 1 tsp. dried oregano
    • 1 garlic clove
    • 1/2 c. mayonnaise
    • 1/4 c. grated Parmesan cheese
    • 1–2 TBSP lemon juice
    • Salt, to taste
    • Milk to thin, as necessary

    Tomato and Corn Salad:

    • 1 1/2 c. cherry tomatoes, halved
    • 2 ears sweet corn, cut off the cob
    • 1 TBSP olive oil
    • 2 TBSP parsley, minced
    • Salt, pepper, and garlic powder to taste
    • 1-2 c. spring greens
    • 2 c. cooked rice, orzo, couscous, etc. for serving


    1. Prep: In a medium sized bowl, add the tomatoes, corn, olive oil, parsley, salt, pepper, and garlic powder. Mix to combine and then set aside. You will top the spring greens with the tomato and corn salad when you are ready to eat.
    2. Make Basil Sauce: Blend the basil sauce ingredients until almost completely smooth, with just a few flecks remaining. Thin with milk, if necessary.
    3. Make Salmon Spice Mixture: Mix the spices in a small bowl and stir in the olive oil and then set aside.
    4. Prep Salmon: Preheat the oven to 425F. Line a baking sheet with foil and spray with cooking spray. Add then salmon to the baking sheet and then coat the salmon with the spice mixture.
    5. Bake Salmon: Bake for 10-12 minutes, or until 135F in the thickest part.
    6. Assemble Meal: Plate the salmon over the rice/orzo/couscous, serve with tomato and corn salad over the the spring greens, and spoon the sauce over the top of the fish and the salad, if desired.

    Salmon with Basil Sauce and Tomato and Corn Salad:

  • Sweet and Smoky Salmon with Mango (or Pineapple) Salsa

    Adapted from Pinch of Yum.


    Salmon Rub:

    • 1 lb. salmon
    • 1 TBSP brown sugar
    • 1 tsp. smoked paprika
    • 1 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/4 tsp. chili powder
    • 1/4 tsp. salt
    • 1 TBSP olive oil

    Mango Salsa/Pineapple Salsa:

    • 2 mangoes, diced (or 1/2 pineapple, diced)
    • 1/4 c. cilantro, chopped
    • 1/4 c. red onion, minced
    • 1 jalapeno, minced
    • 1 tsp. honey
    • Zest of 1 lime
    • 2 TBSP lime juice
    • Salt to taste


    1. Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust seasoning.
    2. Cook your rice: Get your rice cooking according to package directions.
    3. Get the oven ready: Preheat the oven to 475F. Line a baking sheet with foil and spray with cooking spray.
    4. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake 10-12 minutes depending on the thickness of your salmon and your desired doneness.
    5. Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango salsa over the whole thing.

    Sweet and Smoky Salmon with Mango (or Pineapple) Salsa:

  • Best Boxed Brownies

    From Abby Thome.


    • 2 boxes of Ghiradelli brownie mix
    • 1/2 c. water
    • 1 c. vegetable oil
    • 2 eggs
    • Course sea salt, optional


    1. Preheat oven to 350F.
    2. Line a 9×13 OXO good grips nonstick cake pan with enough parchment paper overhanging that you can grab hold of the parchment paper and lift the brownies out after they’ve cooled.
    3. In a bowl, mix brownie mix through eggs together.
    4. Pour batter into a parchment lined baking pan.
    5. Bake for 40 minutes; then remove from oven and sprinkle with sea salt (optional). Allow to cool completely. Once cooled grab the parchment paper and lift brownies out of pan for easy cutting.

    Best Boxed Brownies:

  • Teriyaki Chicken Burgers

    Recipe adapted from Pinch of Yum.



    • 1 lb. ground chicken
    • 1/4 c. teriyaki sauce
    • 1/2 c. panko breadcrumbs
    • 1/2 tsp. garlic powder
    • 1/2 tsp. salt, optional

    Sesame Slaw:

    • 4 c. shredded cabbage
    • 2 TBSP toasted sesame oil
    • 2 TBSP rice vinegar
    • 2 tsp. sugar
    • 1 tsp. salt
    • 1/2 c. chopped green onions


    • 2 TBSP avocado oil for frying
    • 4 brioche buns
    • Yum yum sauce (or mayo, sriracha, chili crisp, whatever sauce you like)


    1. Make the Sesame Slaw: Toss the slaw ingredients together. Taste and adjust.
    2. Make the Burgers: Combine chicken, teriyaki sauce, panko, salt, and garlic powder in a large bowl. Mix with your (clean) hands until well-combined. Form into 4 large patties.
    3. Fry the Burgers: Heat a bit of avocado oil over medium heat. Add the burgers to the hot pan and cook for 3-5 minutes until golden and mostly cooked through; flip to finish for another 2-3 minutes. Cook until no longer pink in the middle, or a meat thermometer registers at least 165F.
    4. Toast Buns:  Wipe out the skillet if there are burned bits left in the pan. Pop your buns into the skillet for just a second, cut side down over medium low heat, to get them lightly toasted.
    5. Assemble Burgers: Spread top and bottom buns with yum yum sauce, place a burger, and top with the sesame slaw. Press burgers together, slice into it, and enjoy your life. I love these so much.

    Teriyaki Chicken Burgers:

  • Bella’s Turkey Sandwich

    Recipe adapted from Bella Hadid.


    Basil Aioli:

    • 1/4 c. mayonnaise
    • 3 tablespoons fresh basil, sliced
    • 2 cloves garlic, finely minced
    • 1 TBSP mustard
    • Sprinkle of salt, to taste
    • 1 TBSP lemon juice

    Balsamic Vinaigrette:

    • 1/4 c. olive oil
    • 2 TBSP balsamic glaze
    • 2 tsp. red wine vinegar
    • 1/2 tsp. salt
    • 1 tsp. oregano, dried
    • 1/2 tsp. red pepper flakes
    • 1/4 tsp. black pepper
    • 1/4 tsp. basil, dried


    • 1 Sub roll, cut in half or Focaccia from Trader Joes
    • Pepperoncini, sliced, to taste
    • Cheese (any), sliced
    • Turkey, thinly sliced
    • Iceberg lettuce, thinly sliced
    • Red onion, thinly sliced
    • Tomato, thinly sliced


    1. Basil Aioli: Add mayonnaise, fresh basil, garlic, mustard, salt, and lemon juice to a small bowl. Stir and refrigerate.
    2. Balsamic Vinaigrette: Combine the ingredients for the balsamic vinaigrette in a small bowl and set it aside.
    3. Sandwich: Slice sub roll or focaccia in half (optional: toast bread/focaccia in a preheated 400F degree oven for 5-8 minutes). Generously spread the basil aioli on the the bottom half, and then layer the pepperoncini onto the aioli and gently press them in. Then add the cheese and turkey slices.
    4. In a bowl, combine 2/3 of the vinaigrette with the lettuce and onions and then add them on top of the cheese and turkey slices; then add the sliced tomatoes and finish with more dressing and a sprinkle of salt.

    Bella’s Turkey Sandwich: