1 butternut squash, cut in half length wise, seeds removed

3 tbs coconut oil

1 onion, chopped

3 med carrots, chopped

3 celery stalks, chopped

2” piece of fresh ginger, peeled and chopped

3 garlic cloves, chopped

1 red chili pepper, chopped (keep the seeds if you like more heat)

a few stalks of fresh cilantro, leaves picked and set aside; stalks chopped

1 tsp ground cumin

½ tsp freshly grated nutmeg

1 can of light coconut milk

6-8 cups of chicken or veggie broth

toasted pumpkin seeds for garnish

extra virgin olive or chili oil for garnish

salt & pepper            

Brush 1 tbs of coconut oil over the butternut squash, season with salt and pepper and roast cut side up in a 400º oven for 40 min or until soft. When done, scoop the meat of of the squash into a bowl and set aside. Melt the remaining coconut oil in a pot and sweat the onions for 10 min, then add the carrots, celery, ginger, chili pepper, cilantro stalks. Season with salt and pepper, add cumin, nutmeg and stir and let cook for another 6-7 minutes. Add your garlic and let cook for another 30 seconds until it releases its aroma. Now add the coconut milk, butternut squash and the broth. Removefrom heat. Using an immersion blender, blitz everything together until creamy consistency. Turn the heat back on and bring to simmer. Taste and season with salt and pepper. Pour into a bowl and dress the soup with toasted pumpkin seeds, cilantro leaves and a drizzle of chili oil (if you like heat) or extra virgin olive oil (for a milder taste.)


4 eggs, beaten with pinch of cayenne and good pinch of salt            

1/4 cup milk (optional)           

2-3 slices of prosciutto, shredded into small pieces           

about 1/3 cup of grated Fontina cheese           

melted butter for brushing the mini muffin tin               

Preheat oven to 350º. Lightly brush the muffin tin with melted butter. Sprinkle 1-2 tspof grated cheese into the bottom of each muffin cup. Top with a few pieces of prosciutto. Beat eggs, milk, salt & pepper in a medium bowl until combined. Pour egg mixture evenly into muffin cups. Lightly tap the pans to remove any air bubbles.  Transfer to a baking sheet and top with any remaining cheese.  Bake in the preheated oven until eggs are golden brown and just set, about 17 min. 


1 1/2 pounds of chicken

aromatics: whole & peeled 1 onion, 3 carrots, 3 celery stalks, 3 bay leaves

2-3 anchovies

1/4 cup of olive oil

3 cloves of garlic, minced

4 tablespoons of butter

1/2 an onion, diced

1 red bell pepper, diced

1 jalapeno pepper, diced

mushrooms, quartered

1 10oz. can of tomatoes with green chile, drained 

4 teaspoons ancho chile powder (or chili powder)

1 teaspoon of cumin

1 cup of your poaching liquid

2 tablespoons of flour

1/2 teaspoon of cayenne pepper

1/2 cup of heavy cream (or creme fraiche)

1/2 cup of parsley, chopped

3 cups of grated Fontina and cheddar cheese

10 corn tortillas

salt and freshly ground black pepper to taste

Poach the chicken with the aromatics for 45 min. Let cool slightly and shred. Put aside.  Melt anchovies in a pan with oil, then add and saute onions, peppers, and mushrooms. Add garlic and spices. Sprinkle with flour and cook for 1-2 min. Add chicken stock, slowly, and cook until thickened. Add can of tomatoes, then heavy cream/crème fraiche. Turn off the heat, mix in chopped parsley. Put a little of the sauce on the bottom of a greased casserole dish, cover with tortillas. Put a layer of chicken, sauce, cheese, tortillas, chicken, sauce, cheese.Type your paragraph here.



2 cups of fresh organic kale, stems removed, chopped

2 cups of shredded white (or red) cabbage

¼ cup dried cranberries

1 tbsp toasted pepitas 

For the dressing:

2 tbsp of toasted pepitas (Spanish pumpkin seeds)

2 tbsp of water

2-3 tbsp lemon juice

1/3 cup extra virgin olive oil

1 tbsp honey

1 tbsp of Dijon mustard

pinch of sea salt

pinch of black pepper 

Put all the dressing ingredients into a blender (or magic bullet) and whiz until combined into a smooth and creamy consistency.  Place your chopped kale, cabbage and cranberries in a large bowl. Pour the dressing over the salad and toss. Cover with plastic wrap and let chill in the refrigerator for at least 30 minutes. Right before serving sprinkle the salad with the remaining toasted pepitas and voila! Crunchy heaven in your mouth!

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1 ¾ C AP flour           

¾ C granulated sugar           

2 tsp baking powder           

½ tsp baking soda           

½ tsp salt           

¾ C whole-milk plain yogurt           

½ C water           

½ C olive oil           

2 eggs           

zest of one lemon           

2 tbs freshly squeezed lemon juice  

Preheat oven to 375º.  In a small bowl whisk together the first five ingredients. In a second, medium bowl whisk together the remaining, wet ingredients. Fold the dry mixture in to the wet one, making sure not to over mix it.  Place 12 tall muffin cup liners in muffin cups. Divinde batter among muffin cups. Bake 20-25 minutes or until the internal temperature of the muffin reaches 210º. Cool on a wire rack. Store in an air-tight container for up to 3 days or freeze the same day and keep up to 3 months.