Equipment

• Baking Sheet

• Wooden Spoon

• Mixing Bowls

• Oven Mitts

• Storage Jars

Ingredients

• 3 cups gluten-free oats

• 1 cup shredded coconut

• 3/4 cup sunflower seeds

• 3/4 cup pumpkin seeds

• 1/2 cup hemp seeds

• 1 teaspoon cinnamon

• 1/2 teaspoon cardamom

• 1/2 cup maple syrup

• 1/2 cup olive oil

• 1 cup goji berries

• Salt, to taste

Instructions

1. Preheat the Oven
   Preheat your oven to 300°F (150°C).

2. Mix the Dry Ingredients
   In a large bowl, combine the oats, coconut, sunflower seeds, pumpkin seeds, hemp seeds, cinnamon, cardamom, and salt.

3. Heat the Wet Ingredients
   In a small saucepan over medium heat, warm the olive oil and maple syrup until they begin to bubble. Remove from heat.

4. Combine and Bake
   Pour the warm liquid over the dry ingredients and mix thoroughly. Spread the mixture evenly onto a baking sheet and bake for 30–35 minutes, stirring every 10 minutes, until golden and crisp.

5. Add Goji Berries and Cool
   Remove from the oven, stir in the goji berries, and adjust salt if needed. Let the granola cool completely before storing in jars.

Equipment

• Blender

• Knife

• Garlic Press

• Baking Sheet

• Wooden Cutting Board

• Serving Bowl

• Citrus press

• Place Mats

• Zester

Ingredients

• 2 bunches kale

• 1 15oz can garbanzo beans

• 1½ tablespoons olive oil

• ½ teaspoon garlic powder

• ½ teaspoon salt

Dressing

• ⅓ cup cashews

• 2 small garlic cloves

• 2 tablespoons red wine vinegar

• 1 tablespoon lemon juice

• 1 tablespoon Dijon mustard

• 3 tablespoons nutritional yeast

• 1 teaspoon capers

• ½ cup olive oil

Instructions

1. Roast the Chickpeas
   Heat your oven to 400°F (200°C). Rinse the garbanzo beans under cold water and dry thoroughly. Place on a baking sheet, toss with olive oil, garlic powder, and salt, and roast for 20–30 minutes until crispy. Set aside to cool.

2. Make the Dressing
   In a small blender or food processor, pulse the cashews and garlic until they form a paste. Add red wine vinegar, lemon juice, Dijon, nutritional yeast, capers, and olive oil. Blend for 1 minute until smooth. If too thick, add 1–2 tablespoons of water and pulse again.

3. Prep the Kale
   If your kale is soft or wilted, rehydrate it: strip leaves from stems and soak in cold water in the fridge for 1–2 hours. Rinse and dry thoroughly. Stack several leaves at a time, slice into thin ribbons, and place in a serving bowl.

4. Dress and Toss
   Add the dressing to the kale and massage it in with your hands until the leaves are well coated.

5. Top and Serve
   Scatter roasted chickpeas over the salad and finish with a sprinkle of nutritional yeast. Serve immediately.

Equipment

Read more

Equipment

• Serving Dish w/ Lid

• Cast Iron Dutch Oven

• Garlic Press

• Small Prep Bowls

• Wooden Cutting Board

• Oven Mitts

• Knife

• Place Mats

Ingredients

• 2 tablespoons coconut oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 2-inch piece of ginger, peeled and finely grated

• 1 tablespoon turmeric

• ¼ teaspoon red pepper flakes

• ¾ cup red lentils

• 1 (13.5 oz) can crushed tomato…

Read more

Equipment

• Serving bowl

• Citrus press

• Knife

• Wooden Cutting Board

• Place Mats

Ingredients

• 3 cucumbers, diced

• 1–2 large tomatoes, diced

• 1/2 red onion, diced

• 1 cup pomegranate seeds

• Small handful of parsley, chopped

• 1 lemon, juiced

• A good drizzle of olive oil (use code LEANNE15 for 15% off)

• Maldon salt, to taste

Instructions

1. Combine the Ingredients
   In a large bowl, combine th…

Read more

Equipment

• Serving Dish w/ Lid

• Cast Iron Dutch Oven

• Garlic Press

• Small Prep Bowls

• Wooden Cutting Board

• Oven Mitts

• Knife

• Place Mats

Ingredients

• 6 tbsp olive oil

• 1 onion, diced small (divided)

• 4 cloves garlic, minced (divided)

• 2 lbs dark ground turkey meat

• 2 large carrots, peeled and diced small

• 1 green bell pepper, diced small

• 1/2 jalapeño, seeds removed and finely chopp…

Read more

We are in our temporary home while we renovate the new house. The house we thought would take 3 months to renovate but will actually end up being a year and a half. Most of our belongings are in storage. Particularly my kitchen an…

Read more

Consider supporting Around The Table – paid subscribers get deeper essays:

Upgrade

Ingredients

• 1½ cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup granulated sugar

• Zest from ½ lemon

• Zest from ½ orange

• 1 teaspoon ground cardamom

• 1 cup plain Greek yogurt

• ½ cup olive oil

• 2 large eggs, lightly beaten

• 1 tablespoon lemon juice

• 1 tablespoon orange juice

Icing

• 1 cup powdered sugar

• 1 tablespoon orange juice (or more, as needed)

Equipment

• Cake Pan

• Enamelware Bowl Set

Instructions

1. Prepare the Cake Pan
   Preheat the oven to 350°F (175°C). Butter and flour an 8-inch cake pan, making sure it’s evenly coated.

2. Mix the Dry Ingredients
   In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the sugar and cardamom and whisk to combine.

3. Mix the Wet Ingredients
   In a separate bowl, whisk together the yogurt, eggs, and olive oil until smooth.

4. Combine the Batter
   Gently fold the wet ingredients into the dry. Add the citrus zest and juice and stir until just combined. Don’t overmix.

5. Bake the Cake
   Pour the batter into the prepared cake pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before icing.

6. Make the Icing
   In a small bowl, whisk the powdered sugar and orange juice until smooth and spreadable. Adjust the consistency with more juice or sugar if needed.

7. Ice and Serve
   Spread the icing over the cooled cake. Slice and enjoy.

Ingredients

• 1 tbsp sesame oil

• 1-inch knob fresh ginger, thinly sliced

• 2–3 garlic cloves, thinly sliced

• 1 tsp paprika

• ½ tsp turmeric

• ½ tsp Chinese five spice

• 1 can (13.5 oz) full-fat coconut milk

• 1½–2 cups mushroom or vegetable broth (adjust for consistency)

• 1 can chickpeas, drained and rinsed

• 1 cup broccoli florets

• 1 cup green beans, trimmed

• 1 small zucchini, thinl…

Read more

This is one of the first recipes I made after being diagnosed with SIBO. It’s warming, grounding, and full of flavor without overwhelming the gut. Everything is intentionally chosen to be gentle, simple, and nourishing.

Serves: 3–4
Time: 30 minutes

Ingredients

• 2 tbsp ghee, divided

• 1 lb chicken breast or thighs, cut into bite-sized cubes

• Salt and pepper, to ta…

Read more

Ingredients

• 1 large butternut squash, halved and seeds removed

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 1 tablespoon curry powder

• 1 teaspoon cumin

• 1 teaspoon turmeric

• 1/2 tablespoon fresh ginger, grated (or 1/2 teaspoon ground ginger)

• 4 cups vegetable broth

• Olive oil, for roasting and sautéing

• Salt and pepper, to taste

Instructions

1. Roast the Squash
   Preheat oven…

Read more

Ingredients

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 2 lbs ground dark turkey

• 1 jar (24 oz) pasta sauce

• 3 zucchini, thinly sliced lengthwise (to replace lasagna noodles)

• 2 cups shredded mozzarella cheese (adjust to your preference)

• Salt and pepper, to taste

Instructions

1. Prep the Zucchini
   Slice zucchini into thin 1/8-inch strip…

Read more

Ingredients

• 1/3 cup cashews

• 2 small garlic cloves

• 1/2 jalapeño

• 1 bunch chives, roughly chopped

• 1 tablespoon apple cider vinegar

• Juice from 2 limes

• 1 tablespoon water

• 1/2 tablespoon honey

• Salt, to taste

Instructions

1. Break Down the Cashews and Garlic
   Add the cashews and garlic to a small blender or food processor. Pulse until roughly chopped and crumbly.

2. Blend the Sau…

Read more

Ingredients

• 2 pounds boneless, skinless chicken thighs

• 6 cloves garlic, peeled and minced

• 1/2 cup olive oil

• 2 lemons, juiced

• 2 teaspoons ground cumin

• 2 teaspoons smoked paprika

• 1/2 teaspoon turmeric

• 1 teaspoon Aleppo pepper

• 1 teaspoon salt

• 2 teaspoons pepper

• 1 large red onion, peeled and quartered

• 2 tablespoons chopped fresh parsley

Instructions

1. Marinate the Chicken
   I…

Read more

Ingredients

• 1 cup rolled oats

• 1 cup buckwheat

• 1/2 cup pumpkin seeds

• 1/2 cup dried sour cherries

• 1/2 cup chunky peanut butter

• 1/2 cup maple syrup

• 2 tablespoons miso paste

• 6 oz dark chocolate (at least 74% cocoa)

• Optional toppings: edible flowers, Maldon salt, toasted coconut flakes, more pumpkin seeds

Instructions

1. Toast the Ingredients
   Preheat the oven to 350°F (175…

Read more

Ingredients

• 1 tablespoon olive or coconut oil

• 2 large shallots, thinly sliced

• 2 inches fresh ginger, julienned

• 4 garlic cloves, thinly sliced

• 1 stick lemongrass (smashed with the back of a knife)

• 1 Fresno chili, thinly sliced

• 1 tablespoon red curry paste

• 1 teaspoon turmeric

• 4 cups vegetable or chicken stock

• 1 (13.5 oz) can coconut milk

• 1 1/2 tablespoons fish sauce

• …

Read more

Ingredients

• 1/2 loaf sourdough or other rustic bread

• 1 stick of butter

• 3 anchovies

• 3 cloves garlic, minced

• Salt, to taste

Instructions

1. Dry the Bread
   Preheat the oven to 200°F (95°C). Slice the bread into 1/2-inch slices and place on a baking sheet. Bake for 1 to 1.5 hours, or until completely dried out. Let cool, then pulse in a food processor using the fine sh…

Read more

Ingredients

• 1 cup Greek yogurt (or coconut yogurt, if preferred)

• 1 small Persian cucumber, with the skin

• 1 garlic clove, minced

• Juice from 1/2 lemon

• Salt, to taste

• Handful of fresh chopped dill, mint, and parsley

Instructions

1. Prepare the Cucumber
   Grate the cucumber using a box grater. Squeeze out the excess water using your hands or a paper towel — this helps ke…

Read more

Adapted slightly from a recipe by Adeena Sussman, one of my favorite recipe developers.

Ingredients

• 2 lbs skinless, boneless chicken breasts

• 4 tablespoons olive oil, divided

• 2 leeks, pale green and white parts only, thinly sliced

• 3 carrots, diced

• 3 celery stalks, diced

• 3 garlic cloves, minced

• 1 jalapeño, finely chopped

• 8 cups veggie or chicken broth

• 2 cups water

• 1…

Read more

Ingredients

• 2 heads of butter lettuce, torn into leaves

• 1/4 to 1/2 cup fresh herbs (such as tarragon, parsley, basil, and chives)

• A handful of edible flowers

Dressing

• 1 small shallot, finely chopped

• 3 tablespoons white wine vinegar

• 1 small garlic clove, minced

• Juice from 1/2 lemon

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1/3 cup olive oil

• Salt and pepper, to taste

…

Read more