Santé mentale familiale

Avocado Toast (& Variations)

Ingredients
1 avocado
2 slices sourdough bread or any variety of bread
1 clove garlic optional, cut in half (skin on)
kosher salt and black pepper to taste
drizzle extra virgin olive oil good quality

Healthy 'Marry Me' Chicken (With Cottage Cheese)

Ingredients
4 medium chicken breasts boneless, skinless
½ cup ( 120 g) cottage cheese
¼ cup ( 60 ml) half-and-half single cream
⅔ cup ( 160 ml) low-sodium chicken stock cooled
1¼ tablespoons all-purpose/plain flour or 1½ tbsp, see *Notes
7 sundried tomatoes drained, chopped, approx. ½ cup
2 garlic cloves finely chopped
1 teaspoon Italian herbs or herbes de Provence
1 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil or sundried tomato oil
Sea salt and pepper to taste
Small bunch basil leaves only

Chicken tenders in grassfed beef tallow

Ingredients
1 lb pasture-raised chicken tenders or breasts
½ cup tapioca flour
½ tsp sea salt
½ tsp black pepper
½ tsp onion powder
½ tsp paprika
2 large pasture-raised eggs
½ cup Paleovalley Grass Fed Beef Tallow

Hashbrown Breakfast Casserole

Ingredients
20 ounces shredded hash browns thawed
1 pound ground pork sausage cooked, crumbled, and drained
¼ cup finely diced onion
½ red bell pepper diced
½ green bell pepper diced
2 cups shredded cheddar cheese divided
8 eggs
12 ounces evaporated milk 1 can, or 1 ⅓ cups milk
½ teaspoon Italian seasoning or your favorite herbs and spices, optional
½ teaspoon Kosher salt or to taste
¼ teaspoon black pepper

One Pot Vegetable Tortellini Soup

Ingredients
1/4 cup ( 54 g) olive oil
1 medium sweet onion, diced
4 medium carrots, diced
12 oz ( 340 g) mushrooms, diced
4 celery ribs, diced
4 cloves garlic, minced
1 tsp paprika
1 tbs Italian herb seasoning
salt and pepper, to taste
2 tbs tomato paste
1/2 cup ( 120 g) dry white wine
7 cups ( 1.66 l) low sodium vegetable, or chicken broth
1½ lb cheese tortellini
1/2 cup ( 50 g) grated parmesan cheese
1/2 cup ( 120 g) heavy cream
3 handfuls kale, chopped

Creamy Chicken Tomato Soup with Veggie

Ingredients
1 tablespoon butter
4 cloves garlic
1 cup diced onion (120 grams)
1 28-ounce can San Marzano whole peeled canned tomatoes
3 cups bone broth
1/4-1/2 teaspoon red pepper flakes (depending on spice preference)
1 pound chicken breasts
2 bay leaves
1/2 cup full-fat coconut milk

1/4 cup basil leaves
1 cup diced bell pepper (120 grams)
1 cup diced zucchini (115 grams)
1 cup sliced mushrooms (75 grams)
2 packed cup spinach, roughly chopped (60 grams)
salt and pepper, to taste
optional – pasta (I like using shells or elbows)
for topping: fresh basil, parmesan cheese, red pepper flakes

Orange Tofu (Takeout Style)

Ingredients
Crispy Tofu:
1 (14 or 16 oz) block firm or extra-firm tofu
1 tablespoon neutral vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
black pepper to preference
2 tablespoons cornstarch or potato starch
Orange Sauce:
2 teaspoons vegetable oil
2 cloves garlic minced
2 teaspoons minced ginger
2 green onions sliced, whites and greens separated
1/2 teaspoon red chili flakes optional
2 tablespoons soy sauce
3 tablespoons brown sugar less if preferred; see notes
1/2 cup orange juice
2 teaspoons orange zest you can add more or less depending on how much orange flavor you like
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons cornstarch

Roasted Spring Vegetables

Ingredients
12 oz. medium rainbow carrots, peeled, cut on a bias into 1 1/2-inch chunks, thicker portions halved
9 oz. radishes, ends trimmed, halved
2 Tbsp olive oil, divided
1 1/2 tsp Herbs de Provence, divided
Salt and black pepper, to taste
12 oz. asparagus, tough ends trimmed, remaining cut into 2-inch portions
2 tsp honey (warmed if needed to make it runny)
2 tsp fresh lemon juice
2 tsp dijon mustard

Soft Pretzel Bites

Ingredients
1 and 1/2 cups ( 360g/ml) warm water (lukewarm; around 100°F (38°C) is great)
2 and 1/4 teaspoons ( 7g) instant or active dry yeast ( 1 standard packet)
1 Tablespoon brown sugar or granulated sugar
1 teaspoon salt
1 Tablespoon (14g) unsalted butter, melted and slightly cooled
3 and 3/4–4 cups (469–5 00g) all-purpose flour ( spooned & leveled), plus more for hands and work surface
topping: coarse salt/ coarse sea salt
Baking Soda Bath:
1/2 cup ( 120g) baking soda
9 cups (2.1L) water

Toad in the Hole

Ingredients
Original recipe (1X) yields 4 servings
For the batter:
4 large eggs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pinches cayenne pepper
1 cup all-purpose flour
1 tablespoon all-purpose flour
¾ cup whole milk
¼ cup cold water
For the sausages:
¼ cup vegetable oil
4 links pork sausage
For the onion gravy:
2 tablespoons butter
1 large red onion, minced
kosher salt to taste
3 tablespoons all-purpose flour
2 cups chicken broth
¼ teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
2 tablespoons onions, spring or scallions (includes tops and bulb), raw
1 teaspoon chopped fresh chives, or to taste

Shredded BLT Chicken Salad

Ingredients
BLT CHICKEN SALAD:
1-1.5 lbs. chicken breasts, cooked and shredded
1 cup cherry tomatoes, halved
5-6 slices bacon, cooked and crumbled
½ cup sharp cheddar cheese, freshly grated
⅓ cup red onion, finely diced
pinch kosher salt, to season
few turns cracked black pepper, to season
YOGURT DRESSING:
½ cup 0% Greek yogurt
2-4 tablespoons mayonnaise
2-3 tablespoons chives, chopped small
1.5 teaspoons lemon juice, fresh squeezed
1.5 teaspoons Dijon mustard
½ teaspoon onion powder
¼-½ teaspoon garlic powder
kosher salt, to season
cracked black pepper, to season
1-2 tablespoons water, optional. to thin dressing, adjust accordingly

French Dip Crescents

Ingredients
Filling:
225 g 8 oz deli roast beef, thinly sliced
1 tube refrigerated crescent roll dough 8-count
4 slices provolone cheese cut in halves
1 tbsp Dijon mustard optional
Butter Topping:
2 tbsp unsalted butter melted
½ tsp garlic powder
½ tsp onion powder
½ tsp dried parsley
Au Jus Dip:
1 cup 240 ml beef broth
½ tsp Worcestershire sauce
¼ tsp garlic powder
Pinch black pepper