Cucumber Mint Gazpacho
Serves 4
Ingredients
3 large cucumbers peeled and roughly chopped
1 cup fresh mint leaves firmly packed
1 cup plain Greek yogurt or a dairy free yogurt if preferred
1 clove garlic
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon salt
1.4 teaspoon black pepper
1.2 cup cold water adjust for thickness
Optional toppings include diced cucumber a drizzle of olive oil chopped mint or micro greens
Instructions
Place the chopped cucumbers mint yogurt garlic lemon juice olive oil salt and pepper into a blender.
Blend on high until completely smooth.
Add cold water a little at a time until the texture is thin and drinkable but still creamy.
Taste and adjust seasoning with more salt lemon juice or mint as needed.
Chill the gazpacho in the refrigerator for at least thirty minutes before serving.
Serve cold with any of the optional toppings.
Grass fed Wagyu filet w mushroom béarnaise
Serves 2
Ingredients
For the Wagyu
2 Wagyu filet mignon steaks
Salt
Black pepper
1 tablespoon neutral oil or butter
For the mushroom béarnaise
1 tablespoon butter
1 cup finely chopped mushrooms
2 tablespoons white wine vinegar
1 tablespoon lemon juice
2 tablespoons water
1 tablespoon minced shallot
2 egg yolks
6 to 8 tablespoons melted butter
Salt
Black pepper
Fresh parsley for topping
Instructions
Cook the Wagyu
Bring the steaks to room temperature.
Pat them dry and season both sides with salt and black pepper.
Heat a cast iron pan over medium high heat.
Add the oil or butter.
Place the steaks in the pan and sear until a deep brown crust forms.
Flip and sear the other side.
Lower the heat and continue cooking until the internal temperature reaches your preference. Medium rare is about 130°F.
Remove the steaks from the pan and let them rest while you finish the sauce.
Make the mushroom béarnaise
In a skillet melt one tablespoon butter.
Add the chopped mushrooms and cook until soft and all moisture has evaporated.
Set aside.
In a small saucepan combine the white wine vinegar, lemon juice, water, and minced shallot.
Simmer until the liquid reduces by half.
Strain out the shallot and return the reduced liquid to the pan.
Place the pan over very low heat.
Add the egg yolks and whisk constantly until the mixture begins to thicken.
Slowly pour in the melted butter while whisking continuously until the sauce becomes thick and smooth.
Season with salt and pepper.
Stir in the cooked mushrooms.
Serve
Place the rested Wagyu filet on a plate.
Spoon the warm mushroom béarnaise over the top.
Finish with freshly chopped parsley.
Flourless Chocolate Cake with Whipped Cream
(gluten free and refined sugar free)
Ingredients
For the cake
1 cup dark chocolate chips sweetened with coconut sugar or maple sugar
1 stick butter
3 eggs
1.3 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon cocoa powder
Pinch of salt
For the whipped cream
1 cup heavy cream
2 tablespoons maple syrup
1 teaspoon vanilla extract
Instructions
Make the cake
Preheat oven to 375°F.
Line the bottom of an 8 inch cake pan with parchment and grease the sides.
Melt the chocolate and butter together until smooth.
In a mixing bowl whisk the eggs maple syrup vanilla and salt.
Stir the melted chocolate into the egg mixture.
Add the cocoa powder and whisk until the batter is completely smooth.
Pour into the prepared pan.
Bake for 20 to 25 minutes or until the center is just set.
Let the cake cool completely.
The cake will firm as it cools.
Make the whipped cream
Combine cold heavy cream maple syrup and vanilla in a bowl.
Whip until soft peaks form.
Keep chilled until serving.
Serve
Spread whipped cream over the cooled cake or add a dollop on each slice.
Whipped honey butter
Ingredients
1 cup unsalted butter softened to room temperature
3 tablespoons honey
1 teaspoon vanilla extract optional
Pinch of salt
Instructions
Place the softened butter in a mixing bowl.
Beat the butter with a hand mixer or stand mixer until light and fluffy.
Add honey salt and vanilla if using.
Continue whipping until the mixture becomes very smooth and airy.
Taste and adjust the sweetness if needed.
Store in the refrigerator and bring to room temperature before serving.
Gluten Free Pumpkin Muffins with Puffed Cream Cheese Center
Makes 12 muffins
Ingredients
Cream cheese puff topping
4 ounces cream cheese softened
2 tablespoons sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon lemon juice optional
Pinch of salt
Pumpkin muffin batter
1 and 3/4 cups gluten free all purpose flour
1 cup pumpkin puree
2 eggs
1/2 cup olive oil or melted butter
3/4 cup maple syrup or coconut sugar
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 and 1/2 teaspoons pumpkin spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
Instructions
Make the cream cheese topping
In a bowl mix cream cheese and sugar until smooth.
Add the egg yolk vanilla lemon juice and salt.
Mix until completely smooth and thick.
Place in the refrigerator for 20 minutes so it firms slightly.
Make the muffin batter
Preheat oven to 350°F. Line a muffin tin with 12 liners.
In one bowl whisk gluten free flour baking soda baking powder pumpkin spice cinnamon and salt.
In another bowl whisk pumpkin puree eggs oil maple syrup milk and vanilla until smooth.
Pour the dry mixture into the wet mixture.
Stir until the batter is fully combined and smooth.
Assemble
Fill each muffin liner two thirds full with pumpkin batter.
Use the back of a spoon to make a small well in the center of each muffin.
Remove the chilled cream cheese topping from the fridge.
Scoop one tablespoon directly on top of each muffin.
Do not press it down. It must sit on top so it can puff.
Bake
Bake at 350°F for 18 to 24 minutes depending on your oven.
The cream cheese should rise slightly and look set and the muffin edges should be golden.
Let muffins cool in the pan for 10 minutes then move to a cooling rack.
Wild Blueberry and Lemon Olive Oil cake
Wild Blueberry and Lemon Olive Oil Cake
with Cream Cheese Frosting
(gluten free and refined sugar free)
Ingredients
Dry ingredients
2 cups almond flour
1 cup gluten free all purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Wet ingredients
3 eggs at room temperature
3/4 cup olive oil
1/3 cup maple syrup
1/3 cup honey or use all maple syrup
1/2 cup milk of choice whole milk or almond milk both work
Zest of 2 lemons
Juice of 1 lemon
1 tablespoon vanilla extract
Blueberries
1 and 1/2 cups wild blueberries fresh or frozen
1 tablespoon gluten free flour to coat the berries
Cream cheese frosting
1 cup regular cream cheese softened
1/2 cup butter softened
1/4 cup maple syrup
1 teaspoon vanilla extract
Pinch of salt
Optional lemon zest
Instructions
Prep
Preheat oven to 350°F. Line an 8 or 9 inch cake pan with parchment and lightly grease it.
Mix dry ingredients
Whisk almond flour gluten free flour baking powder baking soda and salt in one bowl.
Mix wet ingredients
In another bowl whisk eggs olive oil maple syrup honey milk lemon zest lemon juice and vanilla until smooth.
Combine
Add the dry mixture into the wet mixture and stir gently until fully combined.
Add blueberries
Coat blueberries in one tablespoon of flour and fold them gently into the batter.
Bake
Pour batter into the prepared pan. Bake for 35 to 45 minutes or until the center is set and a toothpick comes out clean. Let the cake cool completely before frosting.
Make frosting
Beat cream cheese and butter until smooth. Add maple syrup vanilla and a pinch of salt. Mix until creamy.
Frost
Spread frosting over the cooled cake. Add lemon zest if desired.
Pistachio Pesto Butternut squash pasta
Ingredients
Roasted Butternut Squash
• 1 heaping cup butternut squash cubes
• 1 tbsp olive oil or melted butter
• Salt + pepper
• Optional: ½–1 tsp honey for caramelization
Pistachio Pesto
• ⅓ cup shelled pistachios
• 1 packed cup fresh basil (or half basil, half parsley)
• 1 small garlic clove
• 3 tbsp olive oil
• 1–2 tsp lemon juice
• 3–4 tbsp freshly grated parmesan
• Salt + pepper to taste
Pasta & Assembly
• 6 oz pasta (about half a standard box)
• 1.5–2 oz soft goat cheese, crumbled
• Extra pistachios for garnish
• Lemon zest (optional)
Instructions
1. Roast the squash
1. Preheat oven to 400°F.
2. Toss squash with olive oil, salt, pepper, and optional honey.
3. Spread on a sheet pan and roast 22–25 minutes, until golden and tender.
2. Make the pistachio pesto
1. Add pistachios, basil, garlic, parmesan, and lemon to a food processor.
2. Pulse to break everything down.
3. Stream in olive oil until smooth but textured.
4. Season with salt and pepper.
3. Cook the pasta
1. Boil pasta in salted water until al dente.
2. Reserve ¼ cup of pasta water.
4. Assemble
1. Toss the warm pasta with pesto and a splash of pasta water.
2. Fold in the roasted squash.
3. Add half the goat cheese so it melts slightly.
4. Top with extra goat cheese and chopped pistachios.
5. Finish with lemon zest if you want a bright note.
Butternut Squash Soup
It all begins with an idea.
Allee’s Butternut Squash Soup
Ingredients (serves 6–8)
• 8 mini butternut squashes (or 2 large), peeled + cubed
• 1 large white onion, diced
• 4 cloves garlic, smashed
• Butter (2–3 tbsp)
• Chicken broth (about 4–5 cups)
• Olive oil or tallow (optional, for roasting)
• Salt + pepper
• Optional add-ins:
• Dash of cinnamon
• Dash of nutmeg
• Maple drizzle
• Fresh thyme
• Splash of coconut cream for extra creaminess
Instructions
1. Roast the squash
Roasting = deeper, sweeter flavor.
• Toss the cubed squash in a little olive oil/tallow.
• Salt + pepper.
• Bake at 400°F for ~25–30 min until soft and golden.
2. Sauté aromatics
In a large pot:
• Melt 2–3 tbsp butter.
• Add diced white onion + garlic.
• Sauté until translucent and fragrant.
3. Add squash + broth
• Add your roasted squash to the pot.
• Pour in 4–5 cups chicken broth, just enough to barely cover the squash.
• Salt + pepper again.
Bring to a simmer, 10–15 minutes.
4. Blend until silky
Use an immersion blender (or carefully transfer to a blender) and blend until super smooth.
If it’s too thick → add a splash of broth.
If it’s too thin → simmer to thicken.
Honey Roasted Carrots over whipped Dill and Pistachio Feta
It all begins with an idea.
Serves 6–8
Ingredients
For the carrots
• 2–2.5 lbs carrots, peeled and cut on a long bias
• 2–3 tbsp olive oil or melted butter
• 2 tbsp honey
• 1 tsp salt
• ½ tsp black pepper
• Optional: pinch of cinnamon or smoked paprika
For the whipped dill–pistachio feta
• 1 block feta (8 oz)
• ½ cup Greek yogurt or labneh
• 2 tbsp olive oil
• 2–3 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1–2 tbsp pistachios, finely chopped
• Black pepper
• Optional: a small drizzle of honey to balance the tang
Garnish
• Extra chopped pistachios
• Fresh dill
• Lemon zest (optional)
Instructions
1. Roast the carrots
1. Preheat oven to 400°F.
2. Toss carrots with olive oil or butter, honey, salt, and pepper.
3. Spread on a parchment-lined baking sheet.
4. Roast for 25–30 minutes, flipping once, until caramelized and slightly charred on the edges.
2. Make the whipped feta
1. Add feta, yogurt, olive oil, lemon juice, dill, and a few cracks of pepper to a food processor.
2. Blend until very smooth and creamy.
3. Fold in 1–2 tbsp chopped pistachios for texture.
4. Taste and adjust lemon, dill, or olive oil as needed.
3. Assemble
1. Spread a generous layer of whipped feta on the base of a serving platter.
2. Arrange the roasted carrots on top.
3. Sprinkle with extra pistachios, fresh dill, and lemon zest if using.
4. Drizzle a tiny bit of honey over the carrots if you want extra shine and sweetness.