We adapted this recipe from the Whole Life Challenge website. The original recipe used turkey, and you could just as easily use chicken. We opted for pork cutlets which we broiled in the oven and served on top of the tart stew.
This is another fast and easy way to use up any wilting veggies left in your fridge at the end of the week. This recipe is super versatile; simply swap in any ground meat or tempeh for the protein, and mix and match veggies to make a nutritious and tasty […]
We had a handful of tomatillos leftover from a farm basket we brought home a few weeks ago, and were excited to try a chile verde recipe from one of our favorite cookbooks, “Tacolicious” by Sara Deseran. The original recipe calls for a fresh poblano chile (hence, the verde or […]
We used rice noodles instead of traditional wheat-based cu main or udon for this version of the Chinese Sichuan noodle dish. We made this specifically for weekday lunches, as it’s easy to portion and travels well. We also added steamed broccoli since the original recipe didn’t include any veggies.
We wanted to love this easy one-pan meal, but the flavors didn’t quite mesh together. If we were going to make this again, we’d use a combination of yellow potatoes and turnips to partner with the apples, instead of fennel. We’d also keep the oven at a constant temperature and […]
This spicy homemade Mexican ground pork sausage is perfectly balanced by roasted sweet potatoes. We prepared this recipe for a Sunday night dinner with friends, and paired it with a lovely light Citrus Avocado Salad. The original recipe is from Enrique Olvera’s Tu Casa Mi Casa: Mexican Recipes for the […]
This lean cut of pork is perfectly seasoned and not too spicy. Serve with our favorite Ricolicious, chunky avocado, and fresh tomato salsa for a colorful and complete meal. Thanks to the Food Network Kitchen for this recipe, which we adapted to make low-FODMAP friendly by omitting the garlic. The […]