Learn Basic Knife Skills and Get Cooking

Knives are intimidating if you don’t know how to use them. The best way to get started in the kitchen is to learn basic skills. Once you realize that it’s pretty easy and start practicing (because you do have to practice AND focus), you’ll be prepping your recipes and eating healthy meals at home in no time.

Watch these videos from the NY Times and get cooking!

Cabbage Leek Soup with Cheddar, Cashews and Dill

Cabbage Leek Soup with Dill, Cheddar and Cashews
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Cabbage Leek Soup with Dill, Cheddar and Cashews
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Instructions
  1. Add grapeseed seed oil to pot and heat. Add leeks and salt. Cook until translucent. Above 5-7 minutes over medium heat.
  2. Add cabbage and stir. Cook until wilted. About 10 minutes.
  3. Add spices and stir for 1-2 minutes to activate.
  4. Add cashews and stock. Bring to a boil then reduce heat. Cook for 10 minutes.
  5. Pour into blender. Add 1 can of coconut milk and cheese. Blend at high speed for 3 minutes or until completely smooth.
  6. Pour in bowl. Drizzle EVOO, add dill, and a thin coating of ground black pepper.
  7. Eat it!
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Little Frittata

Little Frittata
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Servings Prep Time
1-2 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
1-2 people 10 minutes
Cook Time
30 minutes
Little Frittata
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Servings Prep Time
1-2 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
1-2 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
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Instructions
  1. Heat oven to 350.
  2. Oil little pan with drizzle of olive oil.
  3. Beat eggs in bowl.
  4. Shred zucchini into bowl.
  5. Add all other ingredients.
  6. Mix.
  7. Pour into little pan.
  8. Cover.
  9. Cook for 30 minutes covered. An additonal 5 minutes uncovered to brown a bit (optional).
  10. Remove from oven.
  11. Allowed to cool for a few minutes. Use spatula to loosen sides then bottom.
  12. Plate.
  13. Enjoy!
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Chicken Salad. But Not Just Any Chicken Salad. This One is Super Delicious!

I roasted a couple of chickens yesterday so I used a breast from one of those, which if my math is correct, leaves me three breasts and three more options for using that white meat whenever my heart desires.

If you don’t have roasted chickens sitting in your fridge, you can poach a breast in a few minutes, let it cool, and dice it up. This is couldn’t be easier. Well, I suppose ordering in is easier but that’s not healthy and it’s more expensive. So you should just try this.

I used Woodstock brand organic mayo and Annie’s Naturals mustard in case you’re wondering.

Chicken Lunch
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Servings Prep Time
1 5 minutes
Cook Time
20 if poaching breast
Servings Prep Time
1 5 minutes
Cook Time
20 if poaching breast
Chicken Lunch
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Servings Prep Time
1 5 minutes
Cook Time
20 if poaching breast
Servings Prep Time
1 5 minutes
Cook Time
20 if poaching breast
Ingredients
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Instructions
  1. Small dice the chicken breast.
  2. Add other ingredients.
  3. Mix.
  4. Serve over a leafy green. This is bok choy.
  5. Add some kimchi or other fermented veggie.
  6. Fun to wrap like this.
  7. Enjoy!
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Cauliflower Leek Soup 2 Ways: Cold or Hot

Cold Cauliflower Leek Soup
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Cold Cauliflower Leek Soup
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Instructions
  1. Clean and chop leeks.
    Sliced Leeks
  2. Melt one tablespoon of butter in large pot or Dutch oven.
  3. Add leeks and salt. Cook for 5 minutes.
  4. Add cayenne pepper and cumin. Stir for 1-2 minutes to release flavor.
  5. Add 4 cups of broth and potatoes.
  6. Bring to boil. Add cauliflower. Reduce heat and cover. Cook for 20 minutes.
  7. Transfer to a Vitamix or other high-speed blender. Set on high to puree. Add heavy cream while blender is running.
  8. Serve with chopped parsley and cracked pepper. Feel free to add white truffle oil if you have it. Sadly, I didn't.
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