• 1/3 cup vinegar (I used white. The original recipe calls for apple cider.)
• 3 Tbsp lime juice
• 3-4 chipotle peppers in adobo sauce (I use what I need from a can and then mince the remainder. Then divide the minced peppers with sauce into an ice cube tray and freeze. If you make as many cubes as peppers that you minced, you will know how many to use for your next recipe.)
• 4 cloves garlic
• 4 tsp cumin
• 2 tsp dried oregano
• 1 ½ tsp ground black pepper
• 1 ½ tsp salt
• ½ tsp ground clove
• 2 Tbsp olive oil
• 3-4 lbs beef roast
• 3/4 cup chicken broth

In a food processor, mix together all ingredients vinegar through cloves. Set aside.

Heat olive oil in a large skillet. Sear the roasts on each side. Place the roasts in a crockpot.

Pour marinade and chicken broth over roasts. Cook for 6-8 hours on low, or until meat falls apart. Remove any bones and shred the meat.

• 1 cup onions, chopped
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 1 tsp garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cups chicken stock (or ham, turkey or vegetable)
• 2 cups beans (mixed variety, black, white, etc)
• 2 cups ham, diced
• 1/2 tsp salt
• 1/4 tsp pepper, freshly ground
• 1/4-1/2 tsp cayenne pepper

In a stockpot heat butter and olive oil. Saute the onions, garlic, carrots and celery until soft.

Add beans, ham, chicken stock and spices. Simmer until flavors are well blended.

• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard
• 1 tsp dried basil
• 2 tablespoons parmesean, grated
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• salt
• pepper

Whisk all ingredients until well combined. Can store leftovers for about a week.

• 1/4 cup mayonnaise
• 1/4 cup plain yogurt
• 1 tsp lemon juice
• 1 tsp garlic, minced
• 1 tsp chipotle peppers in adobo sauce, minced

Mix all together and chill until ready to use.

• 2 cups quinoa, cooked
• 3/4 cup white cheddar cheese, shredded (Yellow would be fine, too, I just like how the white blends in.)
• 1/4 cup onions, finely diced
• 1 egg, beaten
• 3 tablespoons flour
• 3/4 tsp salt
• 1/2 tsp pepper, freshly cracked
• 2 tablespoons olive oil
• 1 tablespoon butter

Mix all ingredients except butter and oil together. Let sit for 5-10 minutes.

Heat butter and olive oil over medium high heat. In batches, drop heaping spoonfuls of the quinoa mixture into pan and let cook until browned on bottom. Flip and press gently to flatten a bit. Remove once browned on second side.

Serve topped with Garlic Chipotle Aioli. Makes 12 cakes.

Adapted from Spoon, Fork, Bacon.

• 1 1/2 cups Dry multi-grain pancake mix
• 3 tablespoons coconut oil, melted
• 1 egg
• 1 cup whole milk or buttermilk
• 1/2 to 1 cup mashed ripe banana (one large or two small)
• 2 tablespoons shredded coconut, unsweetened
• Maple Syrup

Mix together all ingredients. Heat a cast iron skillet over medium heat. Smear pan with butter and pour batter on skillet. Flip when browned on bottom and bubbles start to form on pancake. Serve topped with maple syrup.

Makes about 30 small pancakes, 20 medium sized.

(Adapted from Barefoot Contessa’s recipe on Food Network)

Ingredients

• 1 (4 to 5-pound) beef chuck roast (I’ve used a shoulder cut and a rib cut and both were good.)
• Kosher salt and freshly ground black pepper
• Olive oil
• 2 cups roughly chopped carrots (4 carrots)
• 2 cups chopped yellow onions (2 onions)
• 2 cups chopped celery (4 stalks)
• 5 large garlic cloves, peeled and minced
• 2 cups red wine
• 28-32 ounces tomatoes, whole or chopped, in juices
• 1 cup chicken stock, preferably homemade
• 3 branches fresh thyme, or 2 tsp dried
• 2 branches fresh rosemary, or 2 tsp dried
• 1 tablespoon butter
• 2 tablespoons flour

Directions

• 1 pound ground meat (My preference is beef, but you could easily use chicken or turkey.)
• 1-2 tablespoons olive oil
• 2 carrots, diced
• 3 celery ribs, diced
• 1 onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1/2 head of cauliflower (about 1 cup)
• 3/4 tsp salt (or to taste)
• 1/2 tsp ground black pepper (or to taste)
• 1/4 tsp crushed red pepper
• 1/2 tsp dried sage
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 cup shredded swiss cheese
• parmesean cheese
• bell peppers, about 3-4 (Depending upon how big and how much meat you want to put in them.)

Cut cauliflower into florets and place on a baking sheet. Drizzle olive oil over cauliflower and mix with your hands. Once the florets are well coated place in the oven and roast at 400 degrees for 15-20 minutes. Stir once or twice until nicely browned and tender. Dice into small pieces.

Saute together carrots, celery, onions and garlic over medium heat about 10 minutes or until softened. Set aside.

Brown ground meat over medium high heat until cooked through. Add sauteed veggies, diced cauliflower and seasonings. Stir in swiss cheese.

Cut peppers in half and remove seeds and stems. Place in a baking dish with a small amount of water. Fill peppers with meat mixuture. Bake at 375 for 20-30 minutes or until peppers are soft-ish.

Note: This is an overnight recipe! Make sure to remember the night before to soak the oats.

Ingredients for Baked Oatmeal

• 1 pound steel cut oats (slightly less than three cups)
• 1/4 cup almond butter, softened (or 1 cup chopped nuts)
• 2 tablespoons yogurt, kefir, whey or buttermilk, for soaking
• dash salt
• 6 eggs
• 2 cups whole milk
• 1 cup dried or frozen fruit (Frozen will not have added sugar, if you care about that kind of thing.)
• 2 tablespoons cinnamon
• ¼ cup coconut oil, plus extra for greasing baking dish
• Plain or vanilla yogurt for garnish

Method for Preparing Baked Oatmeal

1. Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
2. Add enough water to completely submerge your oats and nuts. Add a dash of salt and a two tablespoons of  fresh yogurt, whey, kefir or buttermilk.
3. Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.
4. After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
5. Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil.
6. Meanwhile beat together eggs and milk until well-combined and frothy.
7. Pour the mixture of eggs and milk over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
8. Gently fold fruit, cinnamon and coconut oil into the porridge-like mixture.
9. Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
10. Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top.
11. If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.
12. Top with plain yogurt (or mix in a little vanilla and honey for a treat).

Adapted from noursishedkitchen.com

• 2 cups all purpose flour
• 1 cup (2 sticks) salted butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 6 ounces semisweet chocolate chips
• 2 ounces white chocolate chips
• 1/2 cup finely choppedcandy canes (about 3 ounces)

Adapted from epicurious.com recipe.