by Heather Robertson | Jun 1, 2021 | Recipe
Salsa Pork Chops 12-inch cast iron skillet 4 thick cut boneless pork chops1 Tbsp olive oil1 tsp salt16 oz salsa Preheat a large cast iron skillet or a heavy bottom pan to medium heat. Add 1 Tbsp olive oil. When a drop of water sizzles on the skillet, place as many of...
by Heather Robertson | May 28, 2021 | Recipe
Spicy Tuna Lettuce Wraps Cutting board + sharp knifeLarge bowlMeasuring spoonsCan opener For the Tuna Salad3 (5 oz) can tuna6 Tbsp Sriracha (more or less to taste)6 Tbsp mayo or sour cream½ red onion (diced)1 cup celery (diced)1 head Romaine lettuceToppings1 tomato...
by Heather Robertson | May 28, 2021 | Recipe
Hummus + Vegetables Cutting board + sharp knifeFood processor or blenderStrainerMeasuring spoons Hummus1 (15 oz) can chickpeas1 clove garlic3 Tbsp olive oil1 Tbsp lemon juice1 tsp cumin¼ tsp cayenne (!)½ tsp salt2-4 Tbsp waterVegetables2 carrot (cut into sticks)2...
by Heather Robertson | May 28, 2021 | Recipe
Greek Tuna Quinoa Salad Cutting board + sharp knifeLarge bowl16 oz mason jar with lidCan opener 2 cups cooked quinoa (slightly cooled)1 English cucumber (quartered and sliced)1 bell pepper (any) (diced)½ red onion (diced)1 cup kalamata olives (halved)1 cup sun-dried...
by Heather Robertson | May 28, 2021 | Recipe
Teriyaki Salmon Bowl Baking sheetAluminum foilSmall pan12-inch cast iron skilletWhisk 4 salmonTeriyaki Sauce4 Tbsp soy sauce or aminos4 Tbsp rice vinegar4 Tbsp sake or sherry (optional)3 tsp honey3 tsp water2 tsp corn starchFor the bowl2 cups cooked whole grain (rice,...
by Heather Robertson | May 28, 2021 | Recipe
One Pan Korean Beef 12-inch cast iron skilletCutting board + sharp knifeStrainerMicrograterCan opener 16 oz frozen fajita blend vegetables ((peppers and onions))16 oz frozen peas½ cup coconut aminos (or soy sauce or liquid aminos)1 Tbsp apple cider vinegar2 tsp fish...
