Favorite Holiday Recipes.
Chirizo Seafood Stew
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 1/2 cups)
- Salt and pepper
- 6 ounces chorizo, diced (dry cured is best)
- 1 pound yellow-fleshed potatoes, peeled and cut in 1-inch cubes
- 1 bay leaf
- 6 cups chicken broth or water
- 2 medium leeks, white and tender green parts, diced (about 2 cups)
- 1 pound white fish in 1-inch chunks mixed muscle and clams (2 dozen)
- 8 ounces piquillo peppers from a jar, cut in 1/2-inch strips
- 1 cup roughly chopped cilantroleaves and tender stems
- Lime wedges, for serving
- Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add onions, season with salt and pepper and cook, stirring, until softened and beginning to brown, about 5 minutes.
- Add chorizo and potatoes and stir to coat, then cook for 5 minutes, stirring. Add bay leaf and broth and bring to a boil, then lower heat to a simmer. When potatoes are nearly tender, about 10 minutes, add leeks and cook for 5 minutes more. Taste broth and add salt as necessary.
- Add fish and seafood and peppers and simmer for 10 minutes, then turn off heat to let flavors mingle.
- Reheat soup to serve, adding chopped cilantro at the last minute. Serve with lime wedges for squeezing into bowls at the table
Flourless Chocolate Protein Cookies
- 1/3 cup nut butter OR for a nut-free option use tahini or sunflower seed butter
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1 scoop Rootz Paleo Protein Superfood powder
- 1/4 cup coconut sugar
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/2 cup unsweetened cocoa or cacao powder
- 1/4 cup dairy-free chocolate chips
- Preheat your oven to 350F and line a large baking sheet with parchment paper or a silicone baking mat.
- Combine all ingredients except for the chocolate chips in a medium mixing bowl. Stir until everything is well combined. It will resemble a batter more than a cookie dough. That’s okay.
- Stir in chocolate chips.
- Spoon heaping tablespoons of batter (or a cookie scoop like I enjoy using) onto your lined baking sheet.
- Bake for 12-15 minutes or until the surface of the cookie is dry and slightly firm.