This Homemade Maple Ice Cream kinda tastes like your favorite vanilla ice cream went to Canada for the winter and hooked up with a super sappy maple tree. The deeply soothing maple flavor and the rich, creamy texture from the custard base will have you coming back to this recipe again and again. 

Feel Good Vibes

• Contains trace amounts of minerals like manganese and zinc thanks to the maple sugar.
• Made with satiating whole dairy, which helps with fat-soluble vitamin absorption.
• We’re using unrefined sugar, because highly processed sweeteners are just empty calories, and honestly don’t taste as good.

Ingredient Substitutions

• No vanilla paste? Vanilla extract or a scraped vanilla bean make great subs.

• I don’t recommend making any other substitutions to this recipe. I’ve fooled around with it a little in the past, for instance, I made a version where I used cane syrup to try to highlight that unrefined sugar. Things did not go well. It pretended it was going to work, but even after chilling it for several hours, it melted completely on the journey from the counter to the dining room table. I had to call it a cane syrup creme anglaise and keep it moving.

Recipe Tips & FAQs

• Please make sure you use maple sugar, not maple syrup in this recipe. Maple syrup will not freeze correctly because it’s got more moisture than maple sugar.
• I buy Crown Maple Sugar online or at Whole Foods.
• There are many different ice cream makers out there, in a range of budget options. I love my Cuisinart because it has a built-in compressor, meaning there’s no waiting around for 48 hours for the bowl to freeze, using up precious freezer space. Obviously, at $375, this is the bourgiest option, but what can I say? I’m a personal chef, so it was a tax write-off. Don’t judge!
• If you’re trying to figure out what to do with your 6 egg whites, try this meringue cookie recipe by Danielle Walker over at Against All Grain. They make a great crunchy counterpoint to the creamy ice cream.
• After turning your base in your ice cream maker, it helps to chill it in the freezer for a couple of hours. Especially if you want a firmer texture. I prefer soft serve so I could eat it straight out of the machine!

Serving Suggestions

• Why not double down and make some homemade ice cream sandwiches with my Salty Maple Butter Cookies?
• Serve this recipe à la mode with these Sweet Potato Blondies with Pecan Pie Glaze.
• Make an extra rich Fruit Parfait by subbing the yogurt with Maple Ice Cream. 

Storage and Shelf Life

Make Ahead: Ice cream base can be made up to 3 days in advance and refrigerated.

Refrigerate: Base can be refrigerated for up to 3 days until ready to turn in the ice cream maker.

Freezer: Can hold for 48 hours in the freezer. This might seem short, but because our ice cream doesn’t have stabilizers and additives, it will harden and crystallize faster than store bought.

Final Thoughts

I’ll be honest here. I try not to eat a whole lot of sweets. Diabetes runs in my family; and anyways I have very sensitive teeth, so super cold ice cream is rarely the first thing I reach for. 

So when I indulge in sweet treats, it’s usually because I’ve made something for my husband or one of my clients. I have a couple bites and I move on. 

With the exception of this Homemade Maple Ice Cream. I let it temper a little bit to knock the chill off, and then I dive in. I’m a sucker for the rich, soothing maple flavor and the smooth, creamy texture. 

Knowing I used wholesome ingredients makes me feel so much better about indulging. And it’s cool that the thing that makes it more wholesome (the unrefined sugar) is also what makes it taste so good. Because we all know there’s a lot of “healthy” recipes out there where the substitution is a design defect, not an upgrade. I love discovering recipes that buck that trend, and this Homemade Maple Ice Cream is definitely one of them.

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Homemade Maple Sugar Ice Cream

Homemade Maple Sugar Ice Cream is a satisfying, naturally sweetened dessert with unrefined sugar and a creamy, custard texture.

Course Dessert

Cuisine North American

Special Diet Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Dessert

Prep Time 20 minutes minutes

Inactive Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Equipment

• Ice Cream Maker

Ingredients

• 2 cups heavy cream
• 6 large egg yolks
• ⅛ teaspoon sea salt
• 1 cup maple sugar
• 1 cup whole milk
• 1 tablespoon vanilla paste

Instructions

• Set up an ice bath with two mixing bowls. The ice should go in the larger bowl.
• Pour 2 cups of heavy cream into the smaller, empty bowl and set a strainer on top.
• Mix the 6 egg yolks, ⅛ teaspoon sea salt and 1 cup maple sugar together in a different medium sized mixing bowl.
• Heat 1 cup of milk in a saucepan to just below a simmer.
• Gradually pour the warm milk into the yolks while you whisk constantly, then pour the mixture into the pot, using a spatula to scrape the bowl clean.
• Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the back of a spoon. The temperature will be between 170˚F and 175˚F.
• Strain the custard into the bowl with heavy cream, add 1 tablespoon vanilla paste and mix well. Nestle the bowl in the ice bath, and chill thoroughly for about 1 hour.
• Follow the ice cream maker’s instructions to churn ice cream.

The post Homemade Maple Sugar Ice Cream  appeared first on Everyday Alchemy.

This Kimchi Fried Rice really has a hold on me. And let me tell you something—nailing your fried rice technique is a real game changer when it comes to getting delicious, easy dinners on the table fast.

And while fried rice always feels like a slightly naughty indulgence (in the best way), I find that adding fermented veggies to it makes it feel much healthier. Added bonus, there’s more flavor built in if you use kimchi, so your fried rice is bound to make a good impression.

Feel Good Vibes

• Fermented kimchi has beneficial probiotics and digestion supporting compounds, so it’s great for gut health.
• Resistant starch from cooled rice helps with blood sugar regulation and keeps you full longer.
• Solid life choices have been made. The balanced macronutrients from rice, eggs (or tofu), and edamame are providing sustained energy here, friends.

Ingredient Substitutions

• No clarified butter: Avocado oil
• No basmati rice: Jasmine, brown or forbidden rice
• No kimchi: Suitable fermented veggies such as sauerkraut or carrot & radish pickles, and a touch of garlic, ginger, and sambal chili or gochujang
• No edamame: Frozen English peas or blanched snow peas
• No eggs: Crispy or soft scrambled tofu
• No tamari: Yondu sauce
• No sesame oil: Freshly toasted sesame seeds

Recipe Tips & FAQs

• Here’s a little something I just learned about cooking in nonstick pans: you’re not supposed to heat them above medium! Turns out they are better at heat retention than stainless steel, so just give your pan a good 3 minutes to warm up and watch how much better it cooks.
• The key to really good fried rice is to start with cold, pre-cooked rice. I make it easy on myself by meal prepping rice and reheating it during the week as needed. Added bonus: Cooling it down makes it a resistant starch, which is better for blood sugar control.
• I love Kitchen King basmati rice. Good luck finding a longer or fluffier rice grain out there. If you’re in the Atlanta metro area, you can find it at Your Dekalb Farmer’s Market.
• When I go to fry my rice, I want it to be the only thing in the pan, so it gets super crispy. 
• Lately I’m buying Mother In Law’s napa cabbage kimchi. You can find it at Whole Foods. I prefer it because it’s in glass bottles. Simply Kimchi was my local ATL favorite, but they’ve apparently gone out of business. They will be missed!
• I rough chop my kimchi. Aim for bite size pieces. Too big and it kills the vibe, too small and it gets lost.
• A country scramble is the way to go here. No need to premix your raw egg before adding it to the pan.

Serving Suggestions

• Alchemize it by adding a fried, over-easy egg on top when you want a little more protein.
• These Miso Glazed Turnips get along great with fried rice.
• A freshly grilled piece of tuna or marinated tofu on top turns this into a lazy chic dinner.

Storage and Shelf Life

Make Ahead: Cook your rice a day ahead of time and store it in the fridge for the best fried rice.

Refrigerate: Can be held in the refrigerator for up to 3 days.

Freezer: Not recommended.

Reheat Instructions

For food safety, it’s recommended to only reheat rice once. Cooked rice can carry spores of Bacillus cereus, which can survive cooking and reproduce rapidly at room temp. Their toxins can lead to all the classic food poisoning symptoms.

Final Thoughts

I should mention here that all kimchi isn’t created equal. Stay away from MSG and added sugars. Kimchi can be a very nutritious food that is great for digestion, but it’s only as good as the ingredients they make it with. Buy from a reputable source, and read your labels.

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Kimchi Fried Rice

Fast & easy Kimchi Fried Rice is full on delicious, and easy to get on the table in 20 minutes. Who's hungry?

Course Dinner, Lunch

Cuisine Korean-inspired

Special Diet Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Comfort food, Dinner, Lunch, Side Dish, Sides

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Equipment

• None

Ingredients

• 2 tablespoons clarified butter plus more if needed
• 1 tablespoon dark sesame oil
• 1 cup shelled edamame
• 4 cups of cooked basmati rice cold
• 1 cup napa cabbage kimchi roughly chopped
• 4 large eggs
• 1 teaspoon tamari
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat a large, nonstick skillet to medium heat. Give it a full 3 minutes to preheat, then add the 2 tablespoons of clarified butter and 1 tablespoon dark sesame oil. The clarified butter should melt quickly.
• Cover the cup of shelled edamame with hot water in a bowl and let it warm up while you prepare the rest of the dish. Drain before using.
• Add 4 cups of cooked, cold basmati rice to the pan and break up any chunks, for 8 minutes total. Stir once every minute for 4 minutes, then stir once every 2 minutes for another 4 minutes. You want to allow the rice to get crispy. The pan should still be very hot.
• Next add 1 cup each of roughly chopped kimchi and edamame. Cook until they are warmed through, about 2 minutes.
• Move the rice to one side of the pan. Crack your 4 eggs into the empty side of the pan and allow them to fry for 10 seconds, then start scrambling them with a heatproof spatula. Add more clarified butter if necessary. This should be a quick process. Once the eggs are scrambled, mix it in with the rice.
• Add a teaspoon of tamari for flavor. Check for seasoning and add salt and pepper to taste. Serve hot.

The post Kimchi Fried Rice appeared first on Everyday Alchemy.

This Apple & Beet Slaw with Carrot Ginger Dressing is for when the weather starts getting warmer but the spring harvest isn’t quite ready, and you are so done with roasted root veggies.

A little creativity can make those earthy beets feel fresh and vibrant. I love transforming root vegetables into a light and nourishing salad, and what better way to do it than with everyone’s favorite salad dressing: a hibachi knock-off carrot ginger.

In essence, this salad takes the same flavor profile as my number one go-to juice order: apple, beet, carrot and ginger; and makes a salad out of it. Not only do I love all the flavor this salad has to offer, I love how nourished it makes my whole body feel.

Feel Good Vibes

• Babes, we are RICH in fiber and antioxidants from beets, carrots, and apples with this one.
• Getting that good vitamin C and lots of anti-inflammatory compounds from citrus, ginger, and herbs.
• Our bodies need the healthy fats from avocado and sesame oil to support nutrient absorption and satiety
  

Ingredient Substitutions

• No avocado oil? Use grapeseed oil or another neutral flavored oil.
• No fuji apple? A honeycrisp or other type of sweet, crisp apple will work well.
• No fennel? Omit.
• No Thai basil? You can sub genovese basil.
• No cashews? Chopped roasted almonds or pine nuts can work.

Recipe Tips & FAQs

• You don’t need a spiralizer for this salad, but it does elevate the texture and presentation. If you’re going to shred the veggies on a box grater, use the coarse grater side.
• The lazy part of me has been leaning towards yellow and pink beets for the last couple of years because they don’t stain everything in sight red. That said, the darker purple the vegetable, the better it is for your heart. So choose your priority before choosing which beet to use in this salad.
• I worked with a chef who told me “the problem with young chefs, is that we never blend anything long enough”. He was right! Let your salad dressing blend for 30 seconds. Set a timer if you need to, it’s longer than you think!

Serving Suggestions

• Serve with a side of Chickpea Panisse for a filling vegetarian meal.
• Love to serve it on the side with this Sweet Potato & Spinach Wrap.
• Goes great with a bowl of Chicken and Wild Rice Soup.

Storage and Shelf Life

Make Ahead: The dressing can be made ahead and stored in an airtight container in the refrigerator for 3 days.

Refrigerate: You can shred the veggies the day before, but you’ll want to hold them in some ice water with a squeeze of lemon juice. Don’t dress the salad until you’re ready to serve it, as it will wilt after a few hours.

Freezer: Nope.

Final Thoughts

When I was workshopping this Apple & Beet Slaw with Carrot Ginger Dressing, I was thinking of a lot of different experiences. 

I recalled how much I love my ride or die apple, beet, carrot and ginger juice order as well as how much I love the unexpected combo of vegetables, fruits, nuts and herbs in a Thai fruit salad (especially the different versions I’ve had at the fabulous Talat Market here in Atlanta). 

When it came to the dressing, I remembered a personal chef client of mine named Monica who excitedly shared with me that she’d discovered the secret ingredient in a knock-off hibachi dressing: tomato paste! 

She grinned as she spooned some out of a jar for me to try, and my gawd was she right. It gave the dressing just the right amount of backbone and depth. It’s not every day that I learn something from my clients, and I was super impressed. 

It’s fun being able to pinpoint the exact spots in my journey that led to the creation of this dish. Have you been drawing from your past experiences to nurture your creativity lately? What did you create? I’d love to hear about it in the comments below!

And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Apple & Beet Slaw with Carrot Ginger Dressing

Apple and beet slaw tossed with a bright carrot ginger dressing. Perfect for the warmer days towards the end of winter.

Course Salad

Cuisine Asian-inspired

Special Diet Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Winter

Recipe Type Salad, Sides

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Equipment

• Vegetable Spiralizer optional

Ingredients

• Carrot Ginger Dressing:
• ⅓ cup avocado oil
• ½ cup fresh lime juice
• ⅔ cup carrot grated
• 2 tablespoons fresh ginger minced
• 1 teaspoon tomato paste
• 1 tablespoon local honey
• 1 ½ teaspoons sesame oil
• Sea salt to taste
• For the Salad:
• 4 ounces yellow or red beet spiralized or shredded
• 4 ounces fuji apple spiralized or shredded
• 4 ounces fennel spiralized or shredded
• 4 ounces carrot spiralized or shredded
• 1 orange segmented
• 1 tablespoon fresh Thai basil julienned
• 1 tablespoon cashews
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• To make the dressing, combine ⅓ cup avocado oil, ½ cup freshly squeezed lime juice, ⅔ cup grated carrot, 2 tablespoons minced fresh ginger, 1 teaspoon tomato paste, 1 tablespoon local honey, 1 ½ teaspoons sesame oil and sea salt to taste in the blender and blend for at least 30 seconds, until completely smooth.
• Refrigerate in an airtight container until ready to use. Makes more dressing than needed for this salad.
• For the Salad: Peel a 4 ounce beet and spiralize or coarsely shred along with the 4 ounces each of apple, fennel and carrot. Transfer to a bowl with the segments of 1 orange and 1 tablespoon each of julienned fresh Thai basil and cashews. Toss with the desired amount of dressing and season with sea salt and freshly cracked black pepper.
• Serve immediately.

The post Apple & Beet Slaw with Carrot Ginger Dressing appeared first on Everyday Alchemy.

This might be the first time you’re hearing of Chickpea Panisse, and honestly, I’m thrilled to introduce you to them. I’ve been on a mission to share them with all my friends and the students in my cooking classes. And it’s been nothing but rave reviews. So move over hummus, there’s a new chickpea snack in town!

This is truly a “I wish I had known about these sooner” type of moment for a lot of people. Lately I’ve been frying them up and eating them for lunch or a snack throughout the week, and they seem to go with everything in my fridge. Crispy outside, light & fluffy inside, and plays well with others. That checks a lot of boxes!

Feel Good Vibes

• Chickpea Panisse is high in plant-based protein and fiber, which helps stabilize blood sugar and keeps you full longer.
• This recipe is free of the top 8 allergens, making it a delicious snack for almost everyone.
• Chickpeas give us iron, magnesium, and B vitamins that support energy and overall metabolic health.
  

Ingredient Substitutions

• None recommended.

Recipe Tips & FAQs

• I highly recommend using Bob’s Red Mill chickpea flour, because I know it will work well for this recipe. You can usually find it at your local co-op or health food store.
• Unlike grits or polenta, you don’t need to “rain in” chickpea flour. You can mix the flour directly with the water in the bowl. It will not clump!
• I’m often asked what panisse means in my cooking classes. It’s a French word believed to come from the Italian “panissa,” which refers to any chickpea based recipes in Ligurian cuisine.
• It’s important to fry in high quality oil, but it can be expensive. Cut down on the cost by reusing your fry oil. Once your oil has cooled down, strain it through a fine mesh strainer into a dark container (I use the glass bottle my oil came in) and store it in a dark cabinet. It will last for 3 months or more if stored correctly. Toss when it smells rancid or gets very dark.
• An easy way to level out the top of your panisse batter is by laying a piece of parchment paper over the top. This will let you smooth the surface with your hand. Remove the plastic wrap once it’s smooth from corner to corner.

Serving Suggestions

• Serve with Roasted Chicken Thighs.
• Great with a Frittata for brunch.
• Pairs really well with a big salad like this one with Sherry Dijon Vinaigrette.
• Tastes great with za’atar spice or herbs de provence sprinkled on top and served with a garlic aioli.

Storage and Shelf Life

Make Ahead: Make the batter 3-4 days ahead, refrigerate and then fry when you’re ready.

Refrigerate: 3-4 days in an airtight container.

Freezer: no

Reheat Instructions

Preheat the oven to 425˚F and place the fried panisse on a baking sheet with a resting rack. Bake until hot and crispy, about 8-10 minutes.

Final Thoughts

If you’re not familiar with me already, I’ll let you in on a poorly kept secret: I like my life a l’il chic and a l’il bourgie, but I also like it all to feel almost completely effortless. And these Chickpea Panisse understand the mission.

Automatically chic because they are the epitome of French bistro fare, and if that isn’t chic I don’t know what is. Bourgie because they feel slightly exotic, like your french fries got a first class plane ticket. And after you’ve made them once, you’ll realize they are not complicated at all, and making them will feel effortless.

I can still remember trying these Chickpea Panisse for the first time in Paris for my 30th birthday trip. I had on a lavender cotton dress with a big floral print, my vintage Wrangler jean jacket and a thick, woven, hot pink scarf I bought in Guatemala. I’ve still got that jacket and scarf!

Some Jackie O sunglasses were definitely on my face, helping me channel my Parisian chic even through my mouthful of braces. I was sitting at a little bistro table in the 17th arrondissement when these landed on my radar, after struggling to order a bottle of water from the garçon. “Une carafe d’eau, s’il vous plaît!”

You would have thought I was butchering the word for water, judging by the way he winced. As if I had taken a dull Opinel pocket knife to the French language. It was worth the struggle once I pointed to the next table’s panisse and got my own order. They were an absolute revelation.

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Chickpea Panisse

Crispy outside meets fluffy inside with Chickpea Panisse, a gluten free French bistro classic. It's a perfect snack, appetizer or side.

Course Appetizer

Cuisine French-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Sides, Snacks

Prep Time 20 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Equipment

• 8×8 baking dish

Ingredients

• 2 cups Bob’s Red Mill chickpea flour
• 4 cups filtered water
• 2 tablespoons extra virgin olive oil plus 2 more tablespoons for cooking
• 2 teaspoons sea salt
• Freshly cracked black pepper to taste
• 4 cups avocado oil for deep frying
• Or 2 tablespoons avocado oil for pan frying
• Flaky salt for garnish
• Za’atar seasoning for garnish

Instructions

• Place a sheet of parchment paper in an 8×8 baking dish.
• Mix together 2 cups chickpea flour, 4 cups filtered water, 2 tablespoons extra virgin olive oil, 2 teaspoons sea salt and freshly cracked black pepper in a medium sized bowl.
• Preheat a heavy bottomed 4 quart pot on medium heat. Add the remaining 2 tablespoons of olive oil. Pour in the chickpea batter and stir with a straight sided wooden spatula, making sure to scrape the bottom of the pot so it doesn’t stick. Cook for 8 minutes, or until the batter starts to pull away from the sides of the pot. It should be thick like polenta.
• Pour into the prepared baking dish, spreading all the way to the edges and smoothing out the top. Allow the batter to cool down completely for an hour in the fridge, then remove it from the mold. It should feel firm and sliceable.
• Cut the panisse into batons, about ½ an inch thick and 3 and a ½ inches long.
• Preheat the 4 cups of avocado oil to 350˚F and line a baking sheet with paper towels. If you prefer to pan fry instead of deep fry, use a nonstick skillet with 2 tablespoons of avocado oil. Cook on medium high heat, rotating the panisse on all sides until golden brown.
• Carefully add the panisse to the pot, working in batches and being careful not to overcrowd the pan. Fry until golden brown on all sides, about 3-4 minutes.
• Remove the panisse from the oil and place on the paper towel lined tray. Season with flaky salt and za’atar. Serve hot. Check FAQ section for tips on how to store the used fry oil.

The post Chickpea Panisse appeared first on Everyday Alchemy.

The mission: Create an Almond Pound Cake recipe that’s not just gluten free and dairy free, but also sweetened with unrefined sugar and packed with good-for-you protein. And the texture? It’s gotta be deliciously tender and springy. 

Ingredient Substitutions

• Coconut Milk: Buttermilk is a great sub if you don’t have a dairy allergy.
• Orange: You can use lemon juice and zest. If you have any orange water or extract, add a splash of that too.
• Almond Butter: Unsalted butter or peanut butter will work.
• Coconut Sugar: Muscavado, date or maple sugar all work as well as, last resort, granulated sugar.
• Eggs: You can use a chia egg.
  • 1 tablespoon ground chia seeds to 3 tablespoons water, let it sit for 10 minutes until it forms a gel
• Honey: Sub with maple syrup or cane syrup.
• Brown Rice/Tapioca/Oat Flour: If missing one, omit them all and substitute with 2/3rd cup of a gluten free flour blend.
• Avocado oil: Sub with melted butter, coconut oil or grapeseed oil.
• Sliced Almonds: Garnish with orange slices, chocolate chips or edible flowers. Get creative!

Recipe Tips & FAQs

• Why we prepare the loaf pan with sugar instead of flour: I like the sweetness and slightly crunchy texture it gives the exterior of the bread. GF flours tend to get a little pasty when they’re used to make a pan nonstick, so opt for sugar whenever it makes sense.
• If you don’t want to use the oil and sugar to make your baking pan nonstick, you can stick a large piece of parchment paper in your loaf pan instead.
• Think of this bread as more of a pound cake than a traditional loaf of bread. The texture will be tender, slightly dense, and satisfying.

Serving Suggestions

• Brunch: Serve with this Frittata and a Berry Parfait
• Weekend Breakfast Alchemy: Turn this into french toast.
  • Mix 1 egg with 2 tablespoons of milk
  • Soak a slice of almond pound cake in the milk mixture for 5 minutes
  • Fry the almond pound cake in a pan on medium heat with a tablespoon of butter
  • Serve with maple syrup and a dollop of Greek yogurt.
• Late Night: Top a slice with some almond butter and peach preserves for an elevated snack that will keep you satiated all night long

Storage and Shelf Life

Refrigerate: Keeps well in the refrigerator for up to a week in an airtight container.

Freezer: Freezes well for up to 3 months if wrapped well in plastic wrap or stored in a vacuum-sealed bag.

Reheat Instructions

If desired, preheat a toaster oven to 350˚, and reheat a slice for 2 minutes, until warmed through.

Final Thoughts

I know everybody is into baking sourdough these days, but I still think baking quick breads is a whole lot of fun and wayyyy more approachable. This is a delicious loaf of bread, not something you’ll have to work to keep alive. The question I would ask all the sourdough enthusiasts is: do you really think I need a refrigerated pet at this moment? That can’t even snuggle?!? Don’t we all have enough to deal with right now?

Seems to me this almond pound cake is just as satisfying without the long term commitment. It’s tender and sweet and goes great with a cup of afternoon chai.

Did you make this recipe? Please let us know how it went in the comments, we’d love to hear from you. And don’t forget to subscribe to my weekly newsletter!

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Almond Pound Cake

Course Breakfast, Dessert

Cuisine American

Special Diet Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Breakfast, Comfort food, Dessert, Snacks

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings

Equipment

• 1 KitchenAid mixer
• 1 9-inch loaf pan

Ingredients

• 3 tablespoons coconut milk
• ¼ teaspoon orange zest
• 1 tablespoon orange juice
• ½ cup almond butter
• ½ cup smashed banana about 1 small banana
• 3/4 cup coconut sugar + more for dusting the pan
• 3 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 ¼ cup almond flour
• ¼ cup brown rice flour
• 3 tablespoons tapioca starch
• 3 tablespoons oat flour
• 1 ½ teaspoon baking powder
• ½ teaspoon sea salt
• 1 tablespoon avocado oil
• 1 tablespoon sliced almonds

Instructions

• Preheat the oven to 350˚.
• Prepare a Loaf Pan: Brush a 9-inch loaf pan with a tablespoon of avocado oil, then sprinkle with coconut sugar to prevent the batter from sticking.
• Prepare the batter: In a medium sized bowl mix together the 1 ¼ cup almond flour, ¼ cup brown rice flour, 3 tablespoons tapioca starch, 3 tablespoons oat flour, 1 ½ teaspoons baking powder and ½ teaspoon sea salt. Set aside.
• Place 3 tablespoons coconut milk, ¼ teaspoon orange zest and 1 tablespoon orange juice in a small bowl. Mix and set to the side.
• Cream ½ cup almond butter and ½ cup banana in a KitchenAid mixer on medium high speed for 2 minutes, until very well mixed.
• Add ¾ cup coconut sugar.
• Add 3 eggs, one at a time, beating well between each addition. Next add 2 tablespoons of honey and 1 teaspoon vanilla extract. Fold the flour mixture into the batter gently.
• Add in coconut milk, orange zest and orange juice.
• Bake: Pour the batter into the pan, and sprinkle with 1 tablespoon sliced almonds.
• Bake for 45 minutes, rotating halfway through, or until a toothpick inserted in the center comes out clean.
• Let it cool in the pan for 10 minutes, then remove from the pan and cool on a rack.

The post Almond Pound Cake appeared first on Everyday Alchemy.

This Root Vegetable Salad with Easy Lemon Dressing was born out of my absolute obsession with root vegetables in the wintertime. On a cold day I want to eat food that was built for that type of weather. It turns out that root vegetables are full of the things our bodies need more in the wintertime: minerals. These help our bodies stay strong and fight off the cold and germs and all the environmental stress we encounter.

And I chose lemon juice because citrus is actually in season during the wintertime, and it’s full of vitamin C (that other nutrient we need a ton of in the cold season.) Mother Nature sure does know what she’s doing.

My favorite way to make this salad really work for you: meal prep your root veggies earlier in the week. With the roasting out of the way, you can throw this salad together in less than 5 minutes on a busy weeknight. 

So enjoy this super tasty, low fuss salad. It’s bound to make you feel good.

Feel Good Vibes

• Root vegetables are full of potassium, magnesium, and complex carbs that support energy and electrolyte balance in colder months.
  
• Citrus and fennel give us vitamin C and antioxidants that support immune function.
  
• Walnuts and olive oil spread the love with heart-healthy monounsaturated fats and omega-3 fatty acids that help reduce inflammation.

Ingredient Substitutions

• No red onion? Shallots or yellow onion.
• No sherry vinegar? Lemon juice, white wine or red wine vinegar.
• Any of the root vegetables can be substituted with hakurai turnips, kohlrabi, radishes, daikon, celery root or rutabaga. 
• No fresh thyme? Sub with fresh rosemary or marjoram.
• No spinach or kale? Arugula, mizuna or watercress.
• No fennel? Omit.
• No currants? Chopped Medjool dates.
• No walnuts? Pecans or pistachios.
• No Greek yogurt? Chevré or ricotta.

Recipe Tips & FAQs

• Pickled onions require just a few things: salt, acid and time. If your onions aren’t pickling after 20 minutes, check to see if there’s any liquid in the bottom of the bowl. If there is, that means you need more salt. If there isn’t, you probably need to add more vinegar. 9 times out of 10, I find people haven’t added enough salt when they have a problem making pickled onions.
• When roasting more than one type of root vegetable, it’s important to cook them separately. That way if one gets done before the others, you can remove it from the oven and let the others finish cooking.
• Another trick is to try to cut your root vegetables all the same size to ensure even cooking.
• If you’ve never worked with fennel before, it has a small core at the bottom. It’s easiest to use if you cut the stalks off the top, quarter the white bulb, and slice out the core by cutting diagonally down at the root end. You can save the fennel fronds (green fluffy plushes at the top) for a garnish.

Serving Suggestions

• Pair it with a bowl of Chicken and Wild Rice Soup.
• Serve it with this Asparagus Mushroom Frittata for lunch or dinner.
• Serve with this Roasted Pork Tenderloin.

Storage and Shelf Life

Make Ahead: The veggies can be pre-roasted up to 3 days ahead of time.

Refrigerate: Holds well in the refrigerator for 3 to 5 days.

Freezer: No.

Final Thoughts

The first time I made this Root Vegetable Salad with Easy Lemon Dressing, it was honestly a fridge cleanout type of sitch.

One of my favorite go-to dinners is a stupid easy salad, and that day I had some tasty roasted root veggies, super fresh lettuce, a lemon and a little bit of Greek yogurt.

I popped into my pantry and pulled out some currants and toasted walnuts, and there you go, a really satisfying dinner on the table in under 5 minutes.

Then it was time for the alchemy. I shmeared some Greek yogurt on the plate, placed the salad on top, and dug in. Dragging it through that yogurt transformed the flavor and texture into something worthy of a 5 star restaurant.

Next thing you know I’m recreating this salad for catering events and dinner parties because it deserved to be repeated. And now I get to share it with all of you!

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Roasted Root Vegetable Salad with Easy Lemon Dressing

Course Salad

Cuisine American

Special Diet Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Winter

Recipe Type Dinner, Lunch, Salad

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Ingredients

• For the Pickled Red Onion:
• ½ cup red onion sliced very thinly
• ¼ cup sherry vinegar red wine vinegar or lemon juice
• 1 teaspoon sea salt
• For the Salad:
• ½ cup sweet potatoes peeled and cut into 1 inch cubes
• ½ cup carrots peeled and sliced ¼ inch thick
• ½ cup parsnip peeled and sliced ¼ inch thick
• ½ cup beets peeled and cut into 1 inch cubes
• 4 cloves garlic crushed
• 4 tablespoons extra virgin olive oil for roasting
• ¼ cup extra virgin olive oil for dressing
• 4 fresh thyme sprigs
• 3 ounces baby spinach or other hearty green such as curly kale
• ½ cup fennel shaved thinly
• 2 tablespoons shallot minced
• ½ cup currants
• 1 cup toasted walnuts
• 2 tablespoons fresh lemon juice about 1 lemon
• ¾ cup Greek yogurt
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Make the Pickled Onions: Mix the ½ cup sliced red onions, ¼ cup sherry vinegar and 1 teaspoon of salt together in a bowl. Onions are pickled once they wilt and turn pink. This will take about 20 minutes.
• Preheat the oven to 400˚F. Separately toss the ½ cup sweet potatoes, carrots, parsnips and beets each with 1 clove of crushed garlic, 1 tablespoon of olive oil and salt and pepper to taste. Place each vegetable on its own quarter of a baking tray lined with parchment paper. Spread the 4 thyme sprigs over the top.
• Roast in the oven until tender, about 30 minutes. If one vegetable gets done before the others, remove it from the tray. Once the veggies are tender, remove from the oven and discard the thyme stems. Let them cool to room temperature.
• Toss together the roasted root veggies, 3 ounces spinach, 2 tablespoons minced shallot, ½ cup shaved fennel, ½ cup currants and 1 cup toasted walnuts. Add 2 tablespoons lemon juice and ¼ cup olive oil, mix to combine, and check the seasoning. Divide the ¾ cup of Greek yogurt by putting a dollop on each plate, top with the salad and serve.

The post Root Vegetable Salad with Easy Lemon Dressing appeared first on Everyday Alchemy.

For me, beets are having a moment. I’ve created a ritual out of making sure I have them in my life at least once a week this winter. And recently I found myself coming back to this classic: Beet and Chevré Spread.

One of the things I love about this spread is that it gives the beet every flavor component it needs to shine: salt, fat, acid, sweet. By adding extra virgin olive oil, fresh lemon juice and honey we are amping up the flavor of this spread. 

The result: a vibrant and delicious spread that demands to be noticed. 

Feel Good Vibes

• Beets are rich in dietary nitrates, great for healthy blood flow and cardiovascular function.
  
• Chèvre provides high-quality protein and calcium with easier digestibility than cow’s milk cheese. That’s a win for many people.
  
• Olive oil and beets band together to deliver polyphenols and antioxidants that help reduce inflammation.
  

Ingredient Substitutions

• No honey? Cane syrup or an unrefined sugar such as muscavado, date or coconut.
• No apple cider vinegar? White wine or champagne vinegar.
• No bay leaf? A sprig of fresh thyme.
• No chevré? A mild feta.

Get the Goods

I’m based in Atlanta, and I have been using Decimal Place Farms goat cheese for 25 years. It’s very mild, with none of the barnyard flavor that turns people off about most goat cheese. The shepherd’s name is Mary and she’s a master at her craft, and I’ve been out to her farm several times over the years. It’s the cleanest barn I’ve ever seen, and she’s got the luckiest goats. This cheese is small batch, extremely local and incredibly delicious. You can find Mary and her cheese at Freedom Park Farmer’s Market, year round.

Recipe Tips & FAQs

• I used Decimal Place Farms chevré to make this Beet & Chevré Spread, which is available at Freedom Park Farmer’s Market.
• If you’re intimidated by beets, I think the best advice I can give you as far as seasoning them is that they need you to hit all the notes: salt, fat, acid, sweet. When you taste your dip, consider all those elements and play with the proportions until you like the result.
• If your spread ends up looking a little runny, you can thicken it back up by putting it in some cheesecloth or a coffee filter and suspending it above a bowl. The liquid will slowly drip out and restore its viscosity.

Serving Suggestions

• Alchemize it by garnishing with a little lavender honey or lightly crushed fennel seed
• Serve it with Chickpea Seedy Crackers or Kale Chips for crunch.
• Pairs well with Roasted Carrot & Harissa Hummus on a grazing board.
• Makes a great sandwich spread. I highly recommend some freshly grilled gluten free sourdough, Beet & Chevré spread and some paté de campagne.

Storage and Shelf Life

Make Ahead: Can be made up to 3 days in advance.

Refrigerate: Store in an airtight container for 3-5 days in the refrigerator.

Freezer: Not recommended.

Final Thoughts

Beets are different, and I get it that sometimes people are nervous to cook with them. But this is your chance to be an artist, or even better, an alchemist. 

Let’s transform something affordable and nutritious into something luxurious and exotic by playing on their strengths. Beets already have a gorgeous purple color and a smooth texture that make them stand out in a crowd. Combine them with creamy chevré, tart lemon juice and rich extra virgin olive oil and we’ve gone from health food territory to centerpiece of the grazing board zone.

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Beet and Chevré Spread

Beet and Chevré Spread that’s vibrant, creamy, and deeply flavorful. Perfect for grazing boards, entertaining, or an elevated everyday snack.

Course Appetizer

Cuisine French-inspired

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Vegetarian

Season Fall, Winter

Recipe Type Dip

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Equipment

• Food Processor

Ingredients

• 10 ounces red or pink beets
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon kosher salt
• 1 bay leaf
• ¼ teaspoon black peppercorns
• 6 cups water
• 8 ounces chevré
• ½ lemon juiced
• 2 tablespoons extra virgin olive oil
• Sea salt to taste
• Freshly cracked black pepper to taste
• Flaky salt to taste
• Optional Garnish Pick One:
• Drizzle of extra Virgin Olive Oil
• Drizzle of Lavender Honey
• Toasted Fennel Seeds

Instructions

• Combine the 10 ounces of beets, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 1 tablespoon kosher salt, 1 bay leaf and ¼ teaspoon black peppercorns in a 2 quart saucepan. Add  6 cups of water, or enough to completely cover the beets, and bring to a boil.
• Cover with a lid and reduce to a simmer. Cook until the beets are tender, depending on the size, anywhere from 30 minutes to an hour.
• Remove the beets from the liquid, allow to cool and then use a paper towel to rub the peel off the beet. It should be removed easily if the beets are fully cooked.
• Place the beets and 8 ounces of chevré in a food processor along with the juice of ½ a lemon and 2 tablespoons extra virgin olive oil.
• Season with sea salt and freshly cracked black pepper to taste and process until smooth, then check for seasoning. Garnish with flaky salt and extra virgin olive oil (or either lavender honey or toasted fennel seeds). Serve with assorted veggies, chips or crackers.

The post Beet and Chevré Spread appeared first on Everyday Alchemy.

Buffalo Chicken Dip is the rich, cheesy, deliciously low-brow classic you need on the table whether you’re hanging out with friends watching the Super Bowl or just trying to get through that afternoon slump.

Ingredient Substitutions

• No avocado oil: Butter or grapeseed oil 
• No chicken breast: Shredded rotisserie chicken meat
• No plain cream cheese: Neufchâtel cheese 
• No Greek yogurt: Mayonnaise
• No Texas Pete or Frank’s Red Hot: Cholula or Crystal hot sauce
• No granulated onion: Onion powder
• No granulated garlic: Garlic powder
• No green onion: Thinly sliced chives or minced shallot
• No parsley: Cilantro (skip dill if using)
• No dill: Omit
• No shredded cheddar: Pepperjack or 3 cheese Mexican

Recipe Tips & FAQs

• You can make life easy by buying a rotisserie chicken, or cooking off an extra chicken breast when making dinner to lighten the prep load.
• Cream cheese: I was shocked to discover that Philadelphia cream cheese has added stabilizers in it, which is completely unnecessary. I now only buy Good Culture or Tillamook cream cheese, both of which I recommend.
• I made this recipe using Stonyfield plain Greek yogurt. If you want it a little less tangy, you can substitute mayonnaise.
• Shredded cheese: did you know that store-bought shredded cheese is coated with a pure starch, which could be anything from wood pulp to cornstarch or calcium sulfate? I recommend buying a brick of cheese and shredding it yourself to ensure quality control.

Serving Suggestions

• Chickpea Seedy Crackers are the perfect crunchy contrast to this rich and satisfying dip.
• Keep it southern and serve alongside Pimento Cheese Straws and Vidalia Onion Dip

Storage and Shelf Life

Make Ahead: Prep dip up to 3 days in advance, and bake when needed.

Refrigerate: Holds well for 3-5 days in an airtight container.

Freezer: Not recommended.

Reheat Instructions

Oven:

Preheat the oven to 350˚F. Place the dip in a covered oven-safe baking dish and heat until completely warmed through.

Final Thoughts

I didn’t discover Buffalo Chicken Dip until last summer when a friend of mine brought some to a picnic. As we inhaled it in record time, I realized I was going to need more of this in my life.

I was pleasantly surprised by how easy it was to make, though I have to say the quality of your ingredients can either make this a healthy-ish treat or something highly processed and not that good for you (check my recipe tips section).

Can’t tell you how much I’m looking forward to enjoying this treat during the Super Bowl, I only wish I was getting to watch my Detroit Lions play while I feast on it!

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Buffalo Chicken Dip

Cheesy, spicy Buffalo Chicken Dip made with better ingredients, baked until golden brown and bubbly. You'll love this easy game day snack!

Course Appetizer

Cuisine American

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free

Season Fall, Summer, Winter

Recipe Type Dip, Snacks

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Equipment

• oven-safe baking dish

Ingredients

• ½ teaspoon avocado oil
• 1 chicken breast 10 ounces (about 1.5 cups cooked and shredded)
• 8 ounces plain cream cheese
• ½ cup Greek yogurt
• ¼ cup Texas Pete or Frank’s Red Hot
• 1 teaspoon granulated onion
• ½ teaspoon garlic powder
• 1 tablespoon freshly sliced green onion
• ½ teaspoon freshly chopped parsley
• ½ teaspoon freshly chopped dill
• 1 cup shredded cheddar cheese divided
• Sea salt to taste
• Freshly cracked black pepper to taste
• To Serve:
• tortilla chips
• celery sticks

Instructions

• Preheat the oven to 350˚F.
• Heat the 1/2 teaspoon avocado oil on medium high heat in a small skillet. Season the chicken breast with salt and pepper, and then sear the chicken on both sides for 3 minutes, until golden brown.
• Transfer the chicken to the oven and continue cooking until it reaches an internal temperature of 165˚F, around 6 to 8 minutes.
• Remove the chicken from the oven, allow to cool, and then shred and place in a large mixing bowl.
• Add everything except 1/4 cup of cheddar cheese: 8 ounces of plain cream cheese spread, ½ cup Greek yogurt, ¼ cup hot sauce, 1 teaspoon granulated onion, ½ teaspoon garlic powder, 1 tablespoon freshly sliced green onion, ½ teaspoon freshly chopped parsley, ½ teaspoon freshly chopped dill and ¾ cup shredded cheddar cheese to the bowl and combine.
• Place the dip in a covered oven-safe dish, top with the ¼ cup of shredded cheddar and bake for 20 minutes at 350˚F until warmed through. Now turn on the broiler, remove the lid and brown the top of the dip. Depending on your broiler, this could take anywhere from 2-6 minutes.
• Serve warm and enjoy with tortilla chips or celery sticks.

The post Buffalo Chicken Dip appeared first on Everyday Alchemy.

“Soothing,” “warm glow,” and “happy belly” are the words that come to mind when I think about this Chicken & Root Vegetable Soup. It’s finished at the very end with the anti-inflammatory “Wunder-Duo”: ginger and turmeric, and when you pair that with the tender chicken, soothing broth and the delicate sweetness of the roasted root vegetables, you get the most nourishing soup possibly ever created. This isn’t hyperbole. This soup is incredible, and I’m really thrilled to share it with you.

 Health Benefits

1. Anti-Inflammatory Support:
Fresh ginger and turmeric are filled with bioactive compounds that help calm inflammation, ease digestion, and support immune function. Perfect for when you’re feeling run-down.

2. Gut-Nourishing Broth:
Bone broth provides collagen, amino acids, and minerals that help restore gut lining integrity, improve hydration, and promote healthy skin and joints.

3. Root Vegetable Power:
Sweet potatoes, celery root, and parsnips offer complex carbohydrates, fiber, and antioxidants that stabilize blood sugar and give long-lasting energy while gently detoxifying the body.

Ingredient Substitutions

• Root vegetables: the celery root, sweet potato or parsnip can be substituted with turnips, rutabagas or even butternut squash
• Chicken: make it vegetarian by swapping for chickpeas
• Chicken bone broth: use chicken stock or a hearty vegetable stock
• Fresh ginger, turmeric & garlic: I don’t recommend substituting for dry spices. The alchemy in this recipe hinges on the robust flavors and healing properties of these fresh ingredients.

Recipe Tips & FAQs

• If you are pressed for time, you don’t have to roast the vegetables, you can chop them up and cook them in the soup. It will be a little less sweet and maybe not as pretty to look at, but it will still be delicious. Just make sure you boil the veggies until they’re completely tender.
• Top 2 tips for roasting root vegetables:
  • Do your best to cut them all the same size to ensure even cooking
  • Don’t mix them together until after they’ve cooked, in case one veggie takes longer to cook than the others.
• Another time hack—this is a great way to use up leftover chicken, you can even substitute with a shredded rotisserie chicken.

Serving Suggestions

• Hearty Anti-Inflammatory Dinner: This soup with Zucchini, Millet & Feta Fritters or Lentil Fritters with Yogurt Sauce
• Soup & Salad: Serve this soup with a Kale Salad & Creamy Parmesan Dressing

Storage Tips

• Fridge: Store in an airtight container for up to 1 week. The flavors get even better as it sits!
• Freezer: Store for up to 3 months—just be sure to leave room for expansion if using glass jars.

Reheating Tips

• Stovetop (Best Method) – Reheat over medium heat until warmed through.

Freezing Tip

If freezing in a glass jar, leave at least an inch of space at the top to prevent cracking. Many mason jars have a freeze-fill line just under the threads. Use that as a guide.

Final Thoughts

This soup is truly self care in a bowl. In my home, it has de-throned the mighty chicken noodle soup when we’re under the weather. It’s filled with nothing but good-for-you ingredients and a whole lot of love. I am honestly just so excited for you to try this recipe. I know it will become a new fall/winter staple in your kitchen as well.

Leave a comment below if you’ve tried this recipe. We’d love to hear what you thought of it!

And don’t forget to sign up for the Everyday Alchemy newsletter so you can get new recipes delivered to your inbox once a week.

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Chicken & Root Vegetable Soup

A soothing, immune-boosting Chicken & Root Vegetable Soup made with anti-inflammatory ginger and turmeric, nourishing bone broth, and naturally sweet roasted roots—a cozy, healing recipe perfect for fall and winter.

Course Soup

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free

Season Fall, Winter

Recipe Type Comfort food, Soup

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 9 minutes minutes

Servings 6 servings

Ingredients

• 4 tablespoons avocado oil divided
• 2 cup celery root medium diced
• 2 cup sweet potatoes medium diced
• 2 cup parsnip medium sliced
• 1 pounds boneless skinless chicken thighs medium diced
• 1.5 cups yellow onion medium diced
• 4 cups chicken bone broth
• 1 teaspoon fresh garlic grated
• 1 teaspoon fresh turmeric grated
• 1 teaspoon fresh ginger grated
• Sea salt to taste
• Freshly cracked black pepper

Instructions

• Roast the Veggies: Preheat the oven to 425˚.
• Separately toss the diced celery root, sweet potatoes, and parsnips each with 1 tablespoon of avocado oil. Place on a baking sheet, divided. Season with salt and pepper and roast for 25 minutes, until tender and caramelized. Remove from the oven and set aside.
• Heat 1 tablespoon of avocado oil on medium heat in a heavy-bottomed 4-6 quart pot. Season 1 pound of chopped chicken thighs with salt and pepper.
• When the oil starts to shimmer, add the chicken thighs and cook until browned all over. Add the 1.5 cups of diced onions and sauté for 8 minutes, until translucent and tender.
• Next add the roasted root vegetables. Cover with 4 cups of chicken bone broth, and bring to a simmer then finish with 1 teaspoon each grated garlic, turmeric and ginger. Season with salt and pepper to taste.

The post Chicken & Root Vegetable Soup appeared first on Everyday Alchemy.

It feels like cabbages are really having a bit of a cultural moment in 2026, so I wanted to remind us of the little cabbage that started it all. Don’t forget that brussels sprouts have been there for us, people! They’re extremely versatile and easy to work with, and they’ve stayed supporting our gut health with their high fiber content. 

So today, let’s have some fun. With that in mind, break out your mallet and get out a little aggression, because we’re giving new meaning to the term “cabbage-crush”. Once smashed, we’ll fry these cabbages up nice and crispy and love on them with a super delicious seasoning blend.

Ingredient Substitutions

• No extra virgin olive oil- avocado oil or grapeseed oil
• No onion powder- granulated onion
• No garlic powder- granulated garlic powder
• No Aleppo pepper- chili flakes
• No nutritional yeast- Parmigiano-Reggiano or Pecorino-Romano
• No lemon- sherry or champagne vinegar

Recipe Tips & FAQs

• Don’t smash too hard. You want the brussel sprout to stay intact.
• Season generously, these little cabbages soak up a lot of flavor with all those layers!
• Be in the know— serious fans lovingly refer to nutritional yeast as “noosh”

Serving Suggestions

• Perfect served with Pork Tenderloin in Parchment.
• These Pan Roasted Chicken Thighs make another great protein option.
• Carolina Gold Rice to round out the meal.

Storage and Shelf Life

Make Ahead: Brussels sprouts can be boiled up to 2 days ahead of time. Additionally, the spice blend will last weeks, though it might start to clump. If so, just break it back up.

Refrigerate: Honestly, these little cabbages taste better if eaten immediately after frying. 

Freezer: Nope.

Final Thoughts

I will never get tired of these crispy smashed brussels sprouts. I think once you try them this way, you’ll be obsessed with them too. They’ve got all the flavor and crunchy texture you need, and to be honest they look good as hell. 

Something about the seasoning sprinkled on top is giving a very cosmic vibe that I plan on leaning into pretty hard from here on out with all my future photoshoots!

Have you tried these Crispy Smashed Brussels Sprouts? Let us know what you think in the comments below. And don’t forget to subscribe to my newsletter, where new seasonal recipes are delivered to your inbox every Thursday!

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Crispy Smashed Brussels Sprouts

These Crispy Smashed Brussels sprouts are fried until golden, showered with savory seasoning, and finished with lemon. Seriously addictive.

Course Side Dish

Cuisine American

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Fall, Winter

Recipe Type Side Dish

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Equipment

• None

Ingredients

• 1 pound brussels sprouts trimmed
• ¼ cup extra virgin olive oil
• 1 ½ teaspoons onion powder
• ½ teaspoon garlic powder
• ½ teaspoon Aleppo pepper
• 1 ½ tablespoons nutritional yeast
• ½ teaspoon sea salt
• Freshly cracked black pepper to taste
• 1 lemon juiced
• ½ cup garlic aioli optional

Instructions

• Boil 1 pound of trimmed brussels sprouts in a pot of heavily salted water until tender, about 5 minutes.
• In a small bowl, mix together 1 ½ teaspoons onion powder, ½ teaspoon garlic powder, ½ teaspoon Aleppo pepper, 1 ½ tablespoons nutritional yeast, ½ teaspoon of sea salt and freshly cracked black pepper to taste.
• Smash each brussels sprout to a quarter inch thick with the backside of a heavy pan or mallet.
• Fry the sprouts in ¼ cup olive oil on medium heat until golden brown on both sides, about 3 minutes per side.
• Place on a paper towel lined baking sheet, season with freshly squeezed lemon juice and the spice mix.
• Check for seasoning and serve hot, with ½ cup of freshly prepared garlic aioli if desired.

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