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Entrees That Change Weekly

3 products

Beef Tenderloin Steak w/Basil Aioli (gf, df, ef, sf, cf)
Price$14.99
Chicken or Fish Florentine: w/spinach garlic, onions & white wine cream sauce
Price$14.99
Lemony Chicken Piccata or White Beans w/Artichoke Hearts (gf, df, ef, cf, sf) v
Price$14.99

♨️❄️Baby it's Cold Outside and there is so much to get done before the holidays. Let us warm up your body and help keep it healthy with our good for you, delicous meals!

Try out our Shepherd's Pie or our Chicken Piccata this week and add on a Strawberry Vanilla Muffin!

To order click the link in my website or go to: https://www.thenourishchef.com/copy-of-meal-delivery

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

♨️❄️Baby it's Cold Outside and there is so much to get done before the holidays. Let us warm up your body and help keep it healthy with our good for you, delicous meals!

Try out our Shepherd's Pie or our Chicken Piccata this week and add on a Strawberry Vanilla Muffin!

To order click the link in my website or go to: https://www.thenourishchef.com/copy-of-meal-delivery

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

We are at the No Kings Protest in Frisco Co!!

We are at the No Kings Protest in Frisco Co!!

✨ Fall in a Bowl ✨
This Pear Salad with Walnuts, Arugula & Pomegranate Seeds is crunchy, sweet, tangy, and bursting with flavor. Perfect for holiday gatherings or a cozy dinner side. 🍐🥗

💡 Health Benefits:

🍐 Pears: High in fiber for gut health + natural sweetness without added sugar
🌱 Arugula: Packed with antioxidants, vitamins A & K, and great for bone + eye health
🌰 Walnuts: Rich in omega-3s for brain + heart health
❤️ Pomegranate seeds: Loaded with antioxidants and vitamin C, support immune + skin health
🍒 Cranberries: Anti-inflammatory and may help support urinary tract health

🥗 Ingredients:

Salad:

8 cups arugula (or mixed baby greens)
2 ripe pears, sliced
1 cup walnuts, toasted
1 cup pomegranate seeds

Dressing (Balsamic Cranberry Pear):

½ cup balsamic vinegar
1 ½ pears, cored
½ cup cranberries (fresh or frozen)
2 tbsp maple syrup
3 tbsp chives, chopped
¼ tsp salt
½ cup water

👩‍🍳 Instructions:

1. Make the Dressing:
Add balsamic, pears, cranberries, maple syrup, chives, salt & water to a blender. Blend until smooth. Taste + adjust.

2. Toast the Walnuts:
Heat in a dry skillet 3–5 mins until fragrant. Cool.

3. Build the Salad:
Layer arugula, pear slices, pomegranate, and walnuts.

4. Dress & Serve:
Drizzle with cranberry-apple dressing, toss gently, and enjoy immediately.

✅ Optional: Add crumbled goat cheese or feta for creaminess, or swap walnuts for pecan

✨ Fall in a Bowl ✨
This Pear Salad with Walnuts, Arugula & Pomegranate Seeds is crunchy, sweet, tangy, and bursting with flavor. Perfect for holiday gatherings or a cozy dinner side. 🍐🥗

💡 Health Benefits:

🍐 Pears: High in fiber for gut health + natural sweetness without added sugar
🌱 Arugula: Packed with antioxidants, vitamins A & K, and great for bone + eye health
🌰 Walnuts: Rich in omega-3s for brain + heart health
❤️ Pomegranate seeds: Loaded with antioxidants and vitamin C, support immune + skin health
🍒 Cranberries: Anti-inflammatory and may help support urinary tract health

🥗 Ingredients:

Salad:

8 cups arugula (or mixed baby greens)
2 ripe pears, sliced
1 cup walnuts, toasted
1 cup pomegranate seeds

Dressing (Balsamic Cranberry Pear):

½ cup balsamic vinegar
1 ½ pears, cored
½ cup cranberries (fresh or frozen)
2 tbsp maple syrup
3 tbsp chives, chopped
¼ tsp salt
½ cup water

👩‍🍳 Instructions:

1. Make the Dressing:
Add balsamic, pears, cranberries, maple syrup, chives, salt & water to a blender. Blend until smooth. Taste + adjust.

2. Toast the Walnuts:
Heat in a dry skillet 3–5 mins until fragrant. Cool.

3. Build the Salad:
Layer arugula, pear slices, pomegranate, and walnuts.

4. Dress & Serve:
Drizzle with cranberry-apple dressing, toss gently, and enjoy immediately.

✅ Optional: Add crumbled goat cheese or feta for creaminess, or swap walnuts for pecan

🍐🍂🍐🍂 Check out our new Fall Pasta this week with Red Kuri Squash or grab our Creamy Lemon Dijon Pork Chop or a Pomegranate Acai Bowl!

To order for Wednesday Delivery go to: https://www.thenourishchef.com/meal-delivery-menu

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

🍐🍂🍐🍂 Check out our new Fall Pasta this week with Red Kuri Squash or grab our Creamy Lemon Dijon Pork Chop or a Pomegranate Acai Bowl!

To order for Wednesday Delivery go to: https://www.thenourishchef.com/meal-delivery-menu

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

✨ Vanilla Cranberry Scones ✨
with Vanilla Coconut Frosting

Soft, cozy, and just sweet enough — these scones are filled with tart cranberries, creamy coconut, and topped with a dreamy vanilla drizzle. Perfect for fall mornings 🍂☕

Ingredients
For the scones:

2 tsp ground ginger

Zest of 1 orange

¾ cup coconut yogurt

1 tsp vanilla extract

½ tsp almond extract (optional)

⅓ cup honey

1 cup cooked white sweet potato

3 cups almond flour

1 cup potato starch

2 tsp baking powder

1 cup coconut butter (blend shredded coconut until smooth)

1 tsp salt

1 tbsp apple cider vinegar

1 ½ cups dried or fresh cranberries

For the frosting:

½ cup powdered coconut sugar

2–3 tbsp coconut milk

½ tsp vanilla extract

Directions
1️⃣ Preheat oven to 375°F & line baking sheet.
2️⃣ Blend ginger + orange zest, then add yogurt, extracts, honey, sweet potato, coconut butter & vinegar.
3️⃣ In a bowl, whisk almond flour, potato starch, baking powder, salt.
4️⃣ Combine wet + dry, then fold in cranberries.
5️⃣ Shape into 2 circles, slice into 16 wedges.
6️⃣ Bake 10–12 min until golden.
7️⃣ Whisk frosting, drizzle over cooled scones.

Enjoy warm with tea or coffee 💛

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

✨ Vanilla Cranberry Scones ✨
with Vanilla Coconut Frosting

Soft, cozy, and just sweet enough — these scones are filled with tart cranberries, creamy coconut, and topped with a dreamy vanilla drizzle. Perfect for fall mornings 🍂☕

Ingredients
For the scones:

2 tsp ground ginger

Zest of 1 orange

¾ cup coconut yogurt

1 tsp vanilla extract

½ tsp almond extract (optional)

⅓ cup honey

1 cup cooked white sweet potato

3 cups almond flour

1 cup potato starch

2 tsp baking powder

1 cup coconut butter (blend shredded coconut until smooth)

1 tsp salt

1 tbsp apple cider vinegar

1 ½ cups dried or fresh cranberries

For the frosting:

½ cup powdered coconut sugar

2–3 tbsp coconut milk

½ tsp vanilla extract

Directions
1️⃣ Preheat oven to 375°F & line baking sheet.
2️⃣ Blend ginger + orange zest, then add yogurt, extracts, honey, sweet potato, coconut butter & vinegar.
3️⃣ In a bowl, whisk almond flour, potato starch, baking powder, salt.
4️⃣ Combine wet + dry, then fold in cranberries.
5️⃣ Shape into 2 circles, slice into 16 wedges.
6️⃣ Bake 10–12 min until golden.
7️⃣ Whisk frosting, drizzle over cooled scones.

Enjoy warm with tea or coffee 💛

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

✨🌙 You Are Summoned to the Night Court 🌙✨

Step into the world of A Court of Thorns and Roses for a lakeside evening of trivia, charcuterie, cocktails, and fae-inspired fun. Under the stars, test your knowledge of the realms, the romances, and the rivalries that rule them.

🧀 Fae-Feast Style Bites
🥩 Illyrian Meats: Prosciutto, salami, smoked turkey
🧀 Velaris Cheeses: Brie, herbed goat cheese, aged cheddar
🍇 Autumn Court Fruits: Figs, grapes, apples, dried apricots
🌊 Summer Court Touches: Olives, roasted nuts

✨ Dress in your most magical fae attire — High Fae, Illyrian warrior, or straight from Velaris.

📅 Sat, Sept 13, 2025 | 6:30–9:30 PM
📍 Denver, 4907 W Yale Ave

🎟️ Grab your spot now: https://www.thenourishchef.com/event-details/a-night-at-the-court-lakeside-acotar-trivia

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

✨🌙 You Are Summoned to the Night Court 🌙✨

Step into the world of A Court of Thorns and Roses for a lakeside evening of trivia, charcuterie, cocktails, and fae-inspired fun. Under the stars, test your knowledge of the realms, the romances, and the rivalries that rule them.

🧀 Fae-Feast Style Bites
🥩 Illyrian Meats: Prosciutto, salami, smoked turkey
🧀 Velaris Cheeses: Brie, herbed goat cheese, aged cheddar
🍇 Autumn Court Fruits: Figs, grapes, apples, dried apricots
🌊 Summer Court Touches: Olives, roasted nuts

✨ Dress in your most magical fae attire — High Fae, Illyrian warrior, or straight from Velaris.

📅 Sat, Sept 13, 2025 | 6:30–9:30 PM
📍 Denver, 4907 W Yale Ave

🎟️ Grab your spot now: https://www.thenourishchef.com/event-details/a-night-at-the-court-lakeside-acotar-trivia

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

🍉🧄✨ BAKED SEA BASS with LEMON BASIL AQUAFABA CREAM 🍋🐟
Light, fresh, dairy-free, and absolutely packed with flavor. Perfect for a quick weeknight dinner or a special meal.

📸 Save + share this one!

INGREDIENTS (serves 4)
🧅 2 shallots, diced
🧄 2 garlic cloves, minced
🌿 ½ cup fresh basil, minced
🍷 1 cup white wine
💧 1½ cups aquafaba cream
• ½ can chickpea liquid + ⅔ cup avocado oil, blended until thick
🍋 Juice + zest of 1 lemon
🍋 4 thin lemon slices (1 per fillet)
🐟 4 sea bass fillets
🧂 Salt + pepper
🥄 Avocado oil

TO MAKE:
1️⃣ Preheat oven to 350°F. Line a sheet tray with parchment.
2️⃣ Season sea bass with salt + pepper. Place on tray. Top each with a lemon slice + drizzle of avocado oil.
3️⃣ Bake for 7 minutes, until just cooked through.
4️⃣ While it bakes, sauté shallots in 2 tbsp avocado oil until soft. Add garlic + basil, cook 1 min.
5️⃣ Deglaze with wine; simmer 2–3 min.
6️⃣ Transfer to blender with aquafaba cream, lemon juice + zest. Blend until smooth.
7️⃣ Plate sea bass + spoon sauce over the top. Serve warm. 💫

💬 Would you try this dairy-free cream sauce?
#dairyfree #seafoodrecipes #seabass #quickdinner #healthyish #weeknightdinner #glutenfree #cleaneating #lemonbasil #aquafaba #wholefoodcooking #pescatarianrecipes #foodie #foodisfuel

🍉🧄✨ BAKED SEA BASS with LEMON BASIL AQUAFABA CREAM 🍋🐟
Light, fresh, dairy-free, and absolutely packed with flavor. Perfect for a quick weeknight dinner or a special meal.

📸 Save + share this one!

INGREDIENTS (serves 4)
🧅 2 shallots, diced
🧄 2 garlic cloves, minced
🌿 ½ cup fresh basil, minced
🍷 1 cup white wine
💧 1½ cups aquafaba cream
• ½ can chickpea liquid + ⅔ cup avocado oil, blended until thick
🍋 Juice + zest of 1 lemon
🍋 4 thin lemon slices (1 per fillet)
🐟 4 sea bass fillets
🧂 Salt + pepper
🥄 Avocado oil

TO MAKE:
1️⃣ Preheat oven to 350°F. Line a sheet tray with parchment.
2️⃣ Season sea bass with salt + pepper. Place on tray. Top each with a lemon slice + drizzle of avocado oil.
3️⃣ Bake for 7 minutes, until just cooked through.
4️⃣ While it bakes, sauté shallots in 2 tbsp avocado oil until soft. Add garlic + basil, cook 1 min.
5️⃣ Deglaze with wine; simmer 2–3 min.
6️⃣ Transfer to blender with aquafaba cream, lemon juice + zest. Blend until smooth.
7️⃣ Plate sea bass + spoon sauce over the top. Serve warm. 💫

💬 Would you try this dairy-free cream sauce?
#dairyfree #seafoodrecipes #seabass #quickdinner #healthyish #weeknightdinner #glutenfree #cleaneating #lemonbasil #aquafaba #wholefoodcooking #pescatarianrecipes #foodie #foodisfuel

🌮 Chicken Carnitas on Jicama with Lime Crema 🌿
Taco night just got a clean, flavorful upgrade 🔥

💪 Why You’ll Love It:
✔️ High protein for strength + energy
✔️ Gut-friendly fiber from jicama + leeks
✔️ Antioxidants from peppers, garlic, herbs
✔️ Healthy fats from avocado
✔️ Probiotics from lime yogurt crema
✔️ Low-carb + no refined grains

📝 Full Recipe (Serves 10)

For the Chicken Carnitas:

16–18 chicken thighs (bone-in, skin removed)

9 poblano peppers, roasted + chopped

2 jalapeños, roasted + chopped

2 leeks, thinly sliced

6 garlic cloves, minced

1 bunch cilantro, chopped

Juice of 1 lime

3 tbsp dried oregano

3 tbsp tequila

1 tbsp cumin seeds

1 tbsp coriander seeds

1–2 quarts water

Kosher salt, to taste

Avocado oil (optional)

Lime Crema:

1 cup plain yogurt

Juice + zest of 1 lime
→ Mix + chill.

To Serve:

Jicama slices (taco-style)

Avocado slices

👩‍🍳 Instructions:
1️⃣ Add all carnitas ingredients to Instant Pot. Cook on High Pressure for 20 min, natural release.
2️⃣ Remove chicken, let cool. Strain broth. Blend cooked veggies with 3–4 cups broth until smooth. Salt to taste.
3️⃣ Shred chicken, discard bones, toss with salsa.
4️⃣ Spoon onto jicama slices, top with avocado + lime crema.

Would you swap tortillas for jicama?👇
Tag someone who’d be all over this clean taco plate!

#ChickenCarnitas #JicamaTacos #LowCarbMeals #WellnessRecipes #InstantPotDinner #RealFoodEats #GlutenFreeTacos #DairyFreeOption #HighProteinRecipe #HealthyFats #GutHealth #AugustEats #Whole30Friendly #CleanEatingIdeas #TacoNightReimagined #AvocadoLovers

🌮 Chicken Carnitas on Jicama with Lime Crema 🌿
Taco night just got a clean, flavorful upgrade 🔥

💪 Why You’ll Love It:
✔️ High protein for strength + energy
✔️ Gut-friendly fiber from jicama + leeks
✔️ Antioxidants from peppers, garlic, herbs
✔️ Healthy fats from avocado
✔️ Probiotics from lime yogurt crema
✔️ Low-carb + no refined grains

📝 Full Recipe (Serves 10)

For the Chicken Carnitas:

16–18 chicken thighs (bone-in, skin removed)

9 poblano peppers, roasted + chopped

2 jalapeños, roasted + chopped

2 leeks, thinly sliced

6 garlic cloves, minced

1 bunch cilantro, chopped

Juice of 1 lime

3 tbsp dried oregano

3 tbsp tequila

1 tbsp cumin seeds

1 tbsp coriander seeds

1–2 quarts water

Kosher salt, to taste

Avocado oil (optional)

Lime Crema:

1 cup plain yogurt

Juice + zest of 1 lime
→ Mix + chill.

To Serve:

Jicama slices (taco-style)

Avocado slices

👩‍🍳 Instructions:
1️⃣ Add all carnitas ingredients to Instant Pot. Cook on High Pressure for 20 min, natural release.
2️⃣ Remove chicken, let cool. Strain broth. Blend cooked veggies with 3–4 cups broth until smooth. Salt to taste.
3️⃣ Shred chicken, discard bones, toss with salsa.
4️⃣ Spoon onto jicama slices, top with avocado + lime crema.

Would you swap tortillas for jicama?👇
Tag someone who’d be all over this clean taco plate!

#ChickenCarnitas #JicamaTacos #LowCarbMeals #WellnessRecipes #InstantPotDinner #RealFoodEats #GlutenFreeTacos #DairyFreeOption #HighProteinRecipe #HealthyFats #GutHealth #AugustEats #Whole30Friendly #CleanEatingIdeas #TacoNightReimagined #AvocadoLovers

🦀 Thai Crab Cakes with Lemon Basil Aioli
These crispy-edged, tender crab cakes are packed with Thai flavor — no panko, no gluten, just clean ingredients that let the crab shine. 💥

Perfect as an appetizer, light lunch, or party plate.

Makes 11 cakes

🧄 Ingredients:

8 oz crabmeat (drained, fresh or canned)

3 green onions, finely sliced

3 lime leaves (or zest of 1 lime)

½ tsp red pepper flakes

1 tbsp lime juice

1 tbsp fish sauce

2–3 eggs

2 tsp mayo

¼ cup potato starch

½ tsp garlic salt

¼ cup avocado oil (for frying)

👩‍🍳 Instructions:

Mix together crab, onions, lime zest/leaves, chili, lime juice, fish sauce, 1 egg, mayo, and potato starch.

Add another egg if needed — you want a moist but shapeable texture.

Form into small patties (2–3" wide).

Heat avocado oil (~1" deep) in a pan over medium-high.

Fry 1–2 min per side until golden brown.

Serve with Lemon Basil Aioli.

🍋 Lemon Garlic Aioli:

2 cups mayo

3 tbsp garlic

Zest of 1 lemon

¾ tsp salt

👉 Blend until smooth and creamy.

🥄 Mayo Options:

Aquafaba Mayo (Vegan):

Liquid from 1 can chickpeas

Zest + juice of 1 lemon

¾–1¾ cup avocado oil

½ tbsp apple cider vinegar

Salt & pepper
👉 Blend aquafaba while slowly adding oil, then add rest.

Homemade Mayo (Traditional):

2 egg yolks

Juice of ½ lemon

¾–1½ cup avocado oil

Salt to taste
👉 Blend yolks + lemon, slowly drizzle in oil while blending until thick.

🌿 Clean, dairy-free, and flavor-loaded. Save this one for your next summer party or seafood night! 🧡
Tag a crab cake lover👇

🦀 Thai Crab Cakes with Lemon Basil Aioli
These crispy-edged, tender crab cakes are packed with Thai flavor — no panko, no gluten, just clean ingredients that let the crab shine. 💥

Perfect as an appetizer, light lunch, or party plate.

Makes 11 cakes

🧄 Ingredients:

8 oz crabmeat (drained, fresh or canned)

3 green onions, finely sliced

3 lime leaves (or zest of 1 lime)

½ tsp red pepper flakes

1 tbsp lime juice

1 tbsp fish sauce

2–3 eggs

2 tsp mayo

¼ cup potato starch

½ tsp garlic salt

¼ cup avocado oil (for frying)

👩‍🍳 Instructions:

Mix together crab, onions, lime zest/leaves, chili, lime juice, fish sauce, 1 egg, mayo, and potato starch.

Add another egg if needed — you want a moist but shapeable texture.

Form into small patties (2–3" wide).

Heat avocado oil (~1" deep) in a pan over medium-high.

Fry 1–2 min per side until golden brown.

Serve with Lemon Basil Aioli.

🍋 Lemon Garlic Aioli:

2 cups mayo

3 tbsp garlic

Zest of 1 lemon

¾ tsp salt

👉 Blend until smooth and creamy.

🥄 Mayo Options:

Aquafaba Mayo (Vegan):

Liquid from 1 can chickpeas

Zest + juice of 1 lemon

¾–1¾ cup avocado oil

½ tbsp apple cider vinegar

Salt & pepper
👉 Blend aquafaba while slowly adding oil, then add rest.

Homemade Mayo (Traditional):

2 egg yolks

Juice of ½ lemon

¾–1½ cup avocado oil

Salt to taste
👉 Blend yolks + lemon, slowly drizzle in oil while blending until thick.

🌿 Clean, dairy-free, and flavor-loaded. Save this one for your next summer party or seafood night! 🧡
Tag a crab cake lover👇

🥢 Flavor-Packed Banh Mi Bowl — Chicken or Tofu! 🔥
Fresh, vibrant, and packed with texture — quinoa, crunchy Napa cabbage, pickled carrots & ginger, & a refreshing cucumber herb salad.

Choose your protein: chicken breast or crispy tofu, marinated in a savory-sweet sauce!

Creamy homemade sriracha mayo on the side adds the perfect spicy kick.

🌟 Health Benefits 🌿💪

Quinoa: Complete protein with fiber & minerals
Napa cabbage & cucumbers: Hydrating, antioxidant-rich
Herbs & chili: Aid digestion & metabolism
Tofu: Plant protein & calcium
Chicken: Lean protein for muscle health
Aquafaba mayo: Vegan, cholesterol-free alternative

Ingredients (Serves 4)
Cucumber Herb Salad

2 Persian cucumbers, chopped

1 Serrano or jalapeño, seeded and sliced

1 cup fresh herbs (basil, cilantro, green onions)

3 tbsp sesame seeds & crushed peanuts

2 tbsp toasted sesame oil

2 tbsp lime juice

Salt, to taste

Bowl Base

3½ cups cooked quinoa or jasmine rice

2 cups shredded Napa cabbage

1 cup shredded or pickled carrots

⅓ cup pickled ginger

Protein & Marinade

1 lb chicken breast, thinly sliced or 1 lb firm tofu, pressed and cubed

2 shallots, chopped

4 garlic cloves, chopped

2 tbsp avocado oil

Marinade:

½ cup coconut aminos

2 tbsp fish sauce (or vegan alternative)

2 tbsp chili paste

2 tbsp maple syrup

⅓ cup water

Sriracha Mayo (On Side)

Aquafaba (liquid from 1 can chickpeas)

Juice & zest of 1 lemon

¾ to 1¾ cups avocado oil

½ tbsp apple cider vinegar

Salt & pepper

2 garlic cloves

4½ tbsp sriracha

Instructions
Toss cucumbers, chili, herbs, sesame seeds, peanuts, sesame oil, lime juice, and salt.

Whisk marinade ingredients.

Marinate protein with shallots and garlic for 30 min–4 hrs.

Cook protein in oil over medium-high heat until browned. Add marinade, cook until caramelized.

Blend aquafaba with oil until thick. Add lemon, vinegar, spices, garlic, and sriracha. Portion into cups.

Assemble bowls with quinoa, cabbage, carrots, ginger, cucumber salad, and protein. Serve mayo on the side, drizzle marinade if desired.

#BanhMiBowl #HealthyRecipes #ProteinSwap #MealPrepIdeas #GlutenFree #DairyFree #VeganOption #AsianFlavors #CleanEating #FoodieGram #SpicyMayo

🥢 Flavor-Packed Banh Mi Bowl — Chicken or Tofu! 🔥
Fresh, vibrant, and packed with texture — quinoa, crunchy Napa cabbage, pickled carrots & ginger, & a refreshing cucumber herb salad.

Choose your protein: chicken breast or crispy tofu, marinated in a savory-sweet sauce!

Creamy homemade sriracha mayo on the side adds the perfect spicy kick.

🌟 Health Benefits 🌿💪

Quinoa: Complete protein with fiber & minerals
Napa cabbage & cucumbers: Hydrating, antioxidant-rich
Herbs & chili: Aid digestion & metabolism
Tofu: Plant protein & calcium
Chicken: Lean protein for muscle health
Aquafaba mayo: Vegan, cholesterol-free alternative

Ingredients (Serves 4)
Cucumber Herb Salad

2 Persian cucumbers, chopped

1 Serrano or jalapeño, seeded and sliced

1 cup fresh herbs (basil, cilantro, green onions)

3 tbsp sesame seeds & crushed peanuts

2 tbsp toasted sesame oil

2 tbsp lime juice

Salt, to taste

Bowl Base

3½ cups cooked quinoa or jasmine rice

2 cups shredded Napa cabbage

1 cup shredded or pickled carrots

⅓ cup pickled ginger

Protein & Marinade

1 lb chicken breast, thinly sliced or 1 lb firm tofu, pressed and cubed

2 shallots, chopped

4 garlic cloves, chopped

2 tbsp avocado oil

Marinade:

½ cup coconut aminos

2 tbsp fish sauce (or vegan alternative)

2 tbsp chili paste

2 tbsp maple syrup

⅓ cup water

Sriracha Mayo (On Side)

Aquafaba (liquid from 1 can chickpeas)

Juice & zest of 1 lemon

¾ to 1¾ cups avocado oil

½ tbsp apple cider vinegar

Salt & pepper

2 garlic cloves

4½ tbsp sriracha

Instructions
Toss cucumbers, chili, herbs, sesame seeds, peanuts, sesame oil, lime juice, and salt.

Whisk marinade ingredients.

Marinate protein with shallots and garlic for 30 min–4 hrs.

Cook protein in oil over medium-high heat until browned. Add marinade, cook until caramelized.

Blend aquafaba with oil until thick. Add lemon, vinegar, spices, garlic, and sriracha. Portion into cups.

Assemble bowls with quinoa, cabbage, carrots, ginger, cucumber salad, and protein. Serve mayo on the side, drizzle marinade if desired.

#BanhMiBowl #HealthyRecipes #ProteinSwap #MealPrepIdeas #GlutenFree #DairyFree #VeganOption #AsianFlavors #CleanEating #FoodieGram #SpicyMayo

🍉Juicy, summer-glazed perfection 🍑

These Peach Glazed Pork Chops are sweet, savory, and just the right amount of spicy — brushed with a homemade peach-jalapeño glaze and finished with grilled peaches for the ultimate seasonal bite. Perfect for your next backyard dinner or weeknight upgrade!

🌿 Why you’ll love them:
✔️ Naturally sweetened
✔️ Gluten & dairy free
✔️ Great with grilled veggies or pineapple rice

🥩 Ingredients:

4 bone-in pork chops

2 cups fresh peaches, diced

2 shallots, chopped

2 jalapeños, seeded & finely chopped

3 tbsp avocado oil

2 tbsp coconut aminos

1 tbsp maple syrup

1 tbsp Dijon mustard

1 tbsp garlic, chopped

Salt & pepper, to taste

4 ripe peaches, halved (for grilling)

🔥 How to make it:
1️⃣ Sauté shallots, garlic & jalapeños in avocado oil. Add peaches, coconut aminos, mustard, and maple syrup. Simmer 5 min.
2️⃣ Blend into a smooth glaze. Reserve ½ cup for later.
3️⃣ Grill pork chops 4–5 min per side. Brush with glaze during the last couple minutes.
4️⃣ Finish in a 425°F oven for 5–7 min if chops are thick.
5️⃣ Grill halved peaches, brush with reserved glaze & cook until tender.

💡 Tip: Serve with grilled veggies, pineapple rice, or a crisp cucumber salad.

👇 Save this for your next summer dinner idea & tag someone who needs to try it!

#peachglazedporkchops #grillingseason #glutenfreeeats #summerdinner #realfoodrecipes #paleofriendly #dairyfree #peachseason #grilledpork

🍉Juicy, summer-glazed perfection 🍑

These Peach Glazed Pork Chops are sweet, savory, and just the right amount of spicy — brushed with a homemade peach-jalapeño glaze and finished with grilled peaches for the ultimate seasonal bite. Perfect for your next backyard dinner or weeknight upgrade!

🌿 Why you’ll love them:
✔️ Naturally sweetened
✔️ Gluten & dairy free
✔️ Great with grilled veggies or pineapple rice

🥩 Ingredients:

4 bone-in pork chops

2 cups fresh peaches, diced

2 shallots, chopped

2 jalapeños, seeded & finely chopped

3 tbsp avocado oil

2 tbsp coconut aminos

1 tbsp maple syrup

1 tbsp Dijon mustard

1 tbsp garlic, chopped

Salt & pepper, to taste

4 ripe peaches, halved (for grilling)

🔥 How to make it:
1️⃣ Sauté shallots, garlic & jalapeños in avocado oil. Add peaches, coconut aminos, mustard, and maple syrup. Simmer 5 min.
2️⃣ Blend into a smooth glaze. Reserve ½ cup for later.
3️⃣ Grill pork chops 4–5 min per side. Brush with glaze during the last couple minutes.
4️⃣ Finish in a 425°F oven for 5–7 min if chops are thick.
5️⃣ Grill halved peaches, brush with reserved glaze & cook until tender.

💡 Tip: Serve with grilled veggies, pineapple rice, or a crisp cucumber salad.

👇 Save this for your next summer dinner idea & tag someone who needs to try it!

#peachglazedporkchops #grillingseason #glutenfreeeats #summerdinner #realfoodrecipes #paleofriendly #dairyfree #peachseason #grilledpork

🔥 Grilled Ranch Marinated Chicken
Juicy, herb-packed chicken marinated in creamy, homemade ranch—then grilled to perfection. This clean, protein-rich dish is made with fresh herbs, healthy fats & zero additives!

🌿 Why it’s good for you:
✅ High-protein for strength & satiety
✅ Fresh herbs = antioxidants & detox support
✅ Avocado oil = heart-healthy fat
✅ Coconut yogurt = gut-friendly probiotics
✅ Dairy-free & gluten-free friendly

✨ RECIPE (Serves 4)
Ranch Marinade:
• 1 cup mayo (see below)
• ½ cup coconut yogurt
• 1 clove garlic
• 1 tbsp shallot
• ½ tsp dry mustard
• ⅛ tsp salt, ¼ tsp pepper
• 1 tbsp chopped dill
• 1 tbsp parsley
• 2 tbsp chives
• 1 tbsp lime juice
→ Blend all until smooth.

Chicken:
• 1½–2 lbs boneless chicken
• Salt & pepper to taste
• Marinate in ranch 30 min or overnight
• Grill 4–6 min/side until done
• Rest, slice & serve with extra ranch

🥄 Homemade Mayo Options:
Vegan (Aquafaba) Mayo:
• Liquid from ½ can chickpeas
• Juice + zest of 1 lemon
• ½–¾ cup avocado oil
• ½ tbsp apple cider vinegar
• Salt & pepper
→ Blend aquafaba, slowly add oil to emulsify, then stir in other ingredients.

Regular Mayo:
• 2 eggs
• Juice of ½ lemon
• ½–¾ cup avocado oil
→ Blend eggs + lemon juice, then slowly stream in oil until thick.

Perfect for salads, bowls, wraps or meal prep!

#grilledchicken #healthyrecipes #homemademayo #dairyfree #glutenfree #highprotein #cleaneating #summermeals #guthealth #avocadooil #ranchdressing #realfood #herbsheal

🔥 Grilled Ranch Marinated Chicken
Juicy, herb-packed chicken marinated in creamy, homemade ranch—then grilled to perfection. This clean, protein-rich dish is made with fresh herbs, healthy fats & zero additives!

🌿 Why it’s good for you:
✅ High-protein for strength & satiety
✅ Fresh herbs = antioxidants & detox support
✅ Avocado oil = heart-healthy fat
✅ Coconut yogurt = gut-friendly probiotics
✅ Dairy-free & gluten-free friendly

✨ RECIPE (Serves 4)
Ranch Marinade:
• 1 cup mayo (see below)
• ½ cup coconut yogurt
• 1 clove garlic
• 1 tbsp shallot
• ½ tsp dry mustard
• ⅛ tsp salt, ¼ tsp pepper
• 1 tbsp chopped dill
• 1 tbsp parsley
• 2 tbsp chives
• 1 tbsp lime juice
→ Blend all until smooth.

Chicken:
• 1½–2 lbs boneless chicken
• Salt & pepper to taste
• Marinate in ranch 30 min or overnight
• Grill 4–6 min/side until done
• Rest, slice & serve with extra ranch

🥄 Homemade Mayo Options:
Vegan (Aquafaba) Mayo:
• Liquid from ½ can chickpeas
• Juice + zest of 1 lemon
• ½–¾ cup avocado oil
• ½ tbsp apple cider vinegar
• Salt & pepper
→ Blend aquafaba, slowly add oil to emulsify, then stir in other ingredients.

Regular Mayo:
• 2 eggs
• Juice of ½ lemon
• ½–¾ cup avocado oil
→ Blend eggs + lemon juice, then slowly stream in oil until thick.

Perfect for salads, bowls, wraps or meal prep!

#grilledchicken #healthyrecipes #homemademayo #dairyfree #glutenfree #highprotein #cleaneating #summermeals #guthealth #avocadooil #ranchdressing #realfood #herbsheal

🔥 Blackened Salmon with Tomato Salad 🍅🐟

Brain & Body Benefits:
Salmon is rich in omega-3s that support brain and heart health. Tomatoes provide antioxidants like lycopene for cell protection. Fresh herbs aid digestion and reduce inflammation. Kalamata olives offer healthy fats for brain function. Garlic boosts immunity. This meal is protein-packed, nutrient-dense, and full of vibrant flavors!

Ingredients:
Salmon:

1 tbsp + 1 ½ tsp sweet paprika

1 tbsp black pepper

2 ¼ tsp dried thyme

2 ¼ tsp dried oregano

1 ½ tsp garlic powder

1 ½ tsp kosher salt

½–1 tsp cayenne pepper

4 salmon fillets (5–6 oz)

2 tbsp avocado oil

Tomato Salad:

½ medium red onion, thinly sliced

1 lb mixed-color tomatoes, chunked

1/3 cup red wine vinegar

1 clove garlic

Flaky sea salt

1/3 cup extra-virgin olive oil

1 medium red bell pepper, cut in pieces

1 medium English cucumber, sliced

1 cup kalamata olives, pitted

¼ cup chopped dill

¼ cup chopped mint

1 cup crumbled lemon feta cheese

Fresh ground black pepper

Instructions:

Mix spices, coat salmon, and let sit 15 mins.

Whisk garlic, vinegar, salt, then slowly whisk in olive oil for dressing.

Soak onion in cold water 10–15 mins, drain and dry. Toss onion, bell pepper, cucumber, olives, dill, and mint with dressing; marinate 10 mins.

Fold in tomatoes and feta gently; season with salt and pepper.

Grill salmon 3–4 mins per side until cooked through.

Serve salmon over salad; garnish with scallions and lemon wedges.

Fresh, flavorful, and brain-boosting — a perfect meal to nourish your body and delight your taste buds! 🌿🍋

#BlackenedSalmon #BrainFood #HealthyEating #FreshFlavors #GrilledSalmon #CleanEating #DinnerInspo

🔥 Blackened Salmon with Tomato Salad 🍅🐟

Brain & Body Benefits:
Salmon is rich in omega-3s that support brain and heart health. Tomatoes provide antioxidants like lycopene for cell protection. Fresh herbs aid digestion and reduce inflammation. Kalamata olives offer healthy fats for brain function. Garlic boosts immunity. This meal is protein-packed, nutrient-dense, and full of vibrant flavors!

Ingredients:
Salmon:

1 tbsp + 1 ½ tsp sweet paprika

1 tbsp black pepper

2 ¼ tsp dried thyme

2 ¼ tsp dried oregano

1 ½ tsp garlic powder

1 ½ tsp kosher salt

½–1 tsp cayenne pepper

4 salmon fillets (5–6 oz)

2 tbsp avocado oil

Tomato Salad:

½ medium red onion, thinly sliced

1 lb mixed-color tomatoes, chunked

1/3 cup red wine vinegar

1 clove garlic

Flaky sea salt

1/3 cup extra-virgin olive oil

1 medium red bell pepper, cut in pieces

1 medium English cucumber, sliced

1 cup kalamata olives, pitted

¼ cup chopped dill

¼ cup chopped mint

1 cup crumbled lemon feta cheese

Fresh ground black pepper

Instructions:

Mix spices, coat salmon, and let sit 15 mins.

Whisk garlic, vinegar, salt, then slowly whisk in olive oil for dressing.

Soak onion in cold water 10–15 mins, drain and dry. Toss onion, bell pepper, cucumber, olives, dill, and mint with dressing; marinate 10 mins.

Fold in tomatoes and feta gently; season with salt and pepper.

Grill salmon 3–4 mins per side until cooked through.

Serve salmon over salad; garnish with scallions and lemon wedges.

Fresh, flavorful, and brain-boosting — a perfect meal to nourish your body and delight your taste buds! 🌿🍋

#BlackenedSalmon #BrainFood #HealthyEating #FreshFlavors #GrilledSalmon #CleanEating #DinnerInspo

BookCliff Vineyards is hosting a special 5-course wine-paired dinner — and I’m honored to be the guest chef for the evening!

I’ll be cooking five seasonal courses, each thoughtfully paired with BookCliff’s award-winning wines, for an intimate group of just 25 guests. It’s going to be a night of delicious food, beautiful wine, and great company in Boulder’s own wine country.

📍 Where: BookCliff Vineyards, Boulder
📅 Limited Seating: 25 Spots Only
🎟️ Reserve your seat now:
👉 https://bookcliffvineyards.orderport.net/product-details/0262/Dinner-with-Wine-Pairing

Here’s a peek at the menu:

🧀 Local Cheese Board (James Ranch)
Leyden, Belford & Blue cheeses · Roasted cherry jam
Local wildflower honey · Artisan crackers

🥗 Fresh Field Salad
Arugula · Sweet strawberries · Tender asparagus
Slivered almonds · Lemon poppy seed vinaigrette

🥩 Pasture-Raised Pork Chop (Pasture Raised Provisions)
Finished with housemade blackberry-jalapeño compote
Blistered snap peas

🍗 Free Range Chicken Piccata (Pasture Raised Provisions)
Braised with artichoke hearts, capers & lemon butter

🥧 Strawberry Rhubarb Tartlets
Chef-grown organic rhubarb · Flaky pastry crust
Vanilla bean ice cream

✨ I can't wait to cook for you at this one-of-a-kind wine & food experience. Don’t miss out—grab your spot before it sells out!

#BookCliffVineyards #WineDinner #FarmToTable #BoulderEvents #ChefCharityLeePhillips

BookCliff Vineyards is hosting a special 5-course wine-paired dinner — and I’m honored to be the guest chef for the evening!

I’ll be cooking five seasonal courses, each thoughtfully paired with BookCliff’s award-winning wines, for an intimate group of just 25 guests. It’s going to be a night of delicious food, beautiful wine, and great company in Boulder’s own wine country.

📍 Where: BookCliff Vineyards, Boulder
📅 Limited Seating: 25 Spots Only
🎟️ Reserve your seat now:
👉 https://bookcliffvineyards.orderport.net/product-details/0262/Dinner-with-Wine-Pairing

Here’s a peek at the menu:

🧀 Local Cheese Board (James Ranch)
Leyden, Belford & Blue cheeses · Roasted cherry jam
Local wildflower honey · Artisan crackers

🥗 Fresh Field Salad
Arugula · Sweet strawberries · Tender asparagus
Slivered almonds · Lemon poppy seed vinaigrette

🥩 Pasture-Raised Pork Chop (Pasture Raised Provisions)
Finished with housemade blackberry-jalapeño compote
Blistered snap peas

🍗 Free Range Chicken Piccata (Pasture Raised Provisions)
Braised with artichoke hearts, capers & lemon butter

🥧 Strawberry Rhubarb Tartlets
Chef-grown organic rhubarb · Flaky pastry crust
Vanilla bean ice cream

✨ I can't wait to cook for you at this one-of-a-kind wine & food experience. Don’t miss out—grab your spot before it sells out!

#BookCliffVineyards #WineDinner #FarmToTable #BoulderEvents #ChefCharityLeePhillips

Alexis had her prom last Saturday. It was fun helping her get ready and see what a beautiful person she has grown into in many ways. She went with her boyfriend, Logan. They had alot of fun!

Alexis had her prom last Saturday. It was fun helping her get ready and see what a beautiful person she has grown into in many ways. She went with her boyfriend, Logan. They had alot of fun!

✨ HEALTHY ORANGE CHICKEN 🍊🍗
Crispy chicken, roasted veggies, and a sticky-sweet orange glaze—this better-than-takeout dinner is full of flavor + nutrients. 🙌

HEALTHY HIGHLIGHTS:
✅Veggie-packed: Full of fiber, antioxidants, & vitamins (C & A).
✅Lean protein: Chicken keeps you full & supports muscle health
✅Anti-inflammatory: Garlic, ginger, & fresh orange juice help reduce inflammation.
✅Avocado oil is heart-healthy & good for high-heat cooking.
✅Gluten- & dairy-free: Almond flour, coconut milk, and coconut aminos make it allergy-friendly.

Low-carb option: Serve with cauliflower rice for a lighter meal.

INGREDIENTS:
Veggies:
🥦 1 head broccoli, chopped
🌶 2 red bell peppers, sliced
🧅 1 onion, diced
🧄 3 garlic cloves, minced
🫚 1 tbsp ginger, grated
🥄 1 tbsp coconut aminos + 1 tsp fish sauce
Chicken:
🍗 1½ lbs chicken breast, cut into bite-size pieces
🥥 ¾ cup coconut milk + 2 tbsp coconut aminos
🌰 ⅓ cup almond flour
🥔 ⅓ cup potato starch
🧂 Pinch of salt
🔥 Avocado oil (for frying)
Orange Sauce:
🍊 Zest + juice from 2 oranges
🍁 ¼ cup maple syrup
🧄 4 garlic cloves, minced
🫚 2" ginger, minced
🥄 2 tbsp coconut aminos
🥄 2 tbsp rice vinegar
🥄 ½ tbsp fish sauce
🌶 ½ tsp red chili flakes (optional)
Garnish:
🧅 Green onions + extra orange zest
🍚 Serve over cauliflower rice or regular rice

INSTRUCTIONS:
1️⃣ Toss broccoli, peppers, onion, garlic, and ginger with coconut aminos + fish sauce. Roast at 425°F for 15–20 mins until tender.
2️⃣ Mix almond flour, potato starch, and a pinch of salt. In another bowl, whisk coconut milk and aminos. Dip chicken into milk mix, then coat in flour. Fry in avocado oil at 350°F for 2–3 mins per batch until golden. Drain.
3️⃣ In a pan, sauté ginger for 3–5 mins, add garlic for 1 min. Stir in orange zest + juice, maple syrup, vinegar, fish sauce, aminos, chili flakes. Simmer 2–3 mins. Toss in chicken to coat.
4️⃣ Mix sauced chicken with roasted veggies. Serve over rice or cauliflower rice. Garnish with green onions and orange zest!

💬 Tag someone who’d LOVE this dish!

#HealthyOrangeChicken #GlutenFreeDinner #DairyFreeRecipes #CleanEating #WholeFoodCooking #WeeknightMeals #BetterThanTakeout

✨ HEALTHY ORANGE CHICKEN 🍊🍗
Crispy chicken, roasted veggies, and a sticky-sweet orange glaze—this better-than-takeout dinner is full of flavor + nutrients. 🙌

HEALTHY HIGHLIGHTS:
✅Veggie-packed: Full of fiber, antioxidants, & vitamins (C & A).
✅Lean protein: Chicken keeps you full & supports muscle health
✅Anti-inflammatory: Garlic, ginger, & fresh orange juice help reduce inflammation.
✅Avocado oil is heart-healthy & good for high-heat cooking.
✅Gluten- & dairy-free: Almond flour, coconut milk, and coconut aminos make it allergy-friendly.

Low-carb option: Serve with cauliflower rice for a lighter meal.

INGREDIENTS:
Veggies:
🥦 1 head broccoli, chopped
🌶 2 red bell peppers, sliced
🧅 1 onion, diced
🧄 3 garlic cloves, minced
🫚 1 tbsp ginger, grated
🥄 1 tbsp coconut aminos + 1 tsp fish sauce
Chicken:
🍗 1½ lbs chicken breast, cut into bite-size pieces
🥥 ¾ cup coconut milk + 2 tbsp coconut aminos
🌰 ⅓ cup almond flour
🥔 ⅓ cup potato starch
🧂 Pinch of salt
🔥 Avocado oil (for frying)
Orange Sauce:
🍊 Zest + juice from 2 oranges
🍁 ¼ cup maple syrup
🧄 4 garlic cloves, minced
🫚 2" ginger, minced
🥄 2 tbsp coconut aminos
🥄 2 tbsp rice vinegar
🥄 ½ tbsp fish sauce
🌶 ½ tsp red chili flakes (optional)
Garnish:
🧅 Green onions + extra orange zest
🍚 Serve over cauliflower rice or regular rice

INSTRUCTIONS:
1️⃣ Toss broccoli, peppers, onion, garlic, and ginger with coconut aminos + fish sauce. Roast at 425°F for 15–20 mins until tender.
2️⃣ Mix almond flour, potato starch, and a pinch of salt. In another bowl, whisk coconut milk and aminos. Dip chicken into milk mix, then coat in flour. Fry in avocado oil at 350°F for 2–3 mins per batch until golden. Drain.
3️⃣ In a pan, sauté ginger for 3–5 mins, add garlic for 1 min. Stir in orange zest + juice, maple syrup, vinegar, fish sauce, aminos, chili flakes. Simmer 2–3 mins. Toss in chicken to coat.
4️⃣ Mix sauced chicken with roasted veggies. Serve over rice or cauliflower rice. Garnish with green onions and orange zest!

💬 Tag someone who’d LOVE this dish!

#HealthyOrangeChicken #GlutenFreeDinner #DairyFreeRecipes #CleanEating #WholeFoodCooking #WeeknightMeals #BetterThanTakeout

Thank you to everyone who voted for The Nourish Chef!! We love you! We won Best Personal Chef in Denver! YEAHHHH!

Thank you to everyone who voted for The Nourish Chef!! We love you! We won Best Personal Chef in Denver! YEAHHHH!

🌮 Mahi Mahi Fish Tacos 🌮
Fresh, vibrant, and packed with flavor—these tacos are a perfect combination of tender fish, creamy green sauce, crunchy cabbage, and sweet mango salsa! 🐟🌶🥭

Health Benefits:
💪 Lean Protein: Mahi Mahi is a low-fat, high-protein fish.
🥑 Healthy Fats: Avocado oil is rich in heart-healthy fats.
🍊 Vitamin C: Mango salsa and citrus boost immunity.
🌿 Antioxidants: Cilantro and parsley protect from oxidative stress.
🌶 Anti-Inflammatory: Garlic, cumin, and jalapeños reduce inflammation.
🥬 Fiber: Coleslaw blend aids digestion.

Ingredients:

For the Mango Salsa:
1 (12 oz) bag frozen diced mangoes
3 scallions (white and green parts), thinly sliced
2 jalapeños, minced
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup avocado oil
Kosher salt and freshly ground black pepper to taste

For the Aji Verde Sauce:
1 jalapeño pepper (seeds removed)
1 clove garlic
1 cup fresh cilantro leaves
1 cup parsley leaves
1/2 cup coconut yogurt
1/2 cup mayo
1 tablespoon lime juice
1/2 teaspoon kosher salt
1 teaspoon cumin
2 tablespoons avocado oil

For the Tacos:
32 ounces fresh Mahi Mahi
Garlic salt (to taste)
Oil for brushing the grill
24 corn tortillas
Mango Salsa (from above)
Aji Verde Sauce (from above)
Coleslaw blend

Instructions:

Make Mango Salsa: Combine all salsa ingredients in a bowl.

Make Aji Verde Sauce: Blend all sauce ingredients until smooth.

Grill Fish: Season Mahi Mahi with garlic salt. Grill 2-3 minutes per side.

Heat Tortillas: Grill or heat over stovetop.

Assemble Tacos: Add fish, sauce, salsa, and coleslaw to tortillas. Serve with rice and beans.

🌮 Mahi Mahi Fish Tacos 🌮
Fresh, vibrant, and packed with flavor—these tacos are a perfect combination of tender fish, creamy green sauce, crunchy cabbage, and sweet mango salsa! 🐟🌶🥭

Health Benefits:
💪 Lean Protein: Mahi Mahi is a low-fat, high-protein fish.
🥑 Healthy Fats: Avocado oil is rich in heart-healthy fats.
🍊 Vitamin C: Mango salsa and citrus boost immunity.
🌿 Antioxidants: Cilantro and parsley protect from oxidative stress.
🌶 Anti-Inflammatory: Garlic, cumin, and jalapeños reduce inflammation.
🥬 Fiber: Coleslaw blend aids digestion.

Ingredients:

For the Mango Salsa:
1 (12 oz) bag frozen diced mangoes
3 scallions (white and green parts), thinly sliced
2 jalapeños, minced
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup avocado oil
Kosher salt and freshly ground black pepper to taste

For the Aji Verde Sauce:
1 jalapeño pepper (seeds removed)
1 clove garlic
1 cup fresh cilantro leaves
1 cup parsley leaves
1/2 cup coconut yogurt
1/2 cup mayo
1 tablespoon lime juice
1/2 teaspoon kosher salt
1 teaspoon cumin
2 tablespoons avocado oil

For the Tacos:
32 ounces fresh Mahi Mahi
Garlic salt (to taste)
Oil for brushing the grill
24 corn tortillas
Mango Salsa (from above)
Aji Verde Sauce (from above)
Coleslaw blend

Instructions:

Make Mango Salsa: Combine all salsa ingredients in a bowl.

Make Aji Verde Sauce: Blend all sauce ingredients until smooth.

Grill Fish: Season Mahi Mahi with garlic salt. Grill 2-3 minutes per side.

Heat Tortillas: Grill or heat over stovetop.

Assemble Tacos: Add fish, sauce, salsa, and coleslaw to tortillas. Serve with rice and beans.

Creamy Spinach Artichoke Chicken Soup (gf, df, ef, sf, cf, p)

This week, I’m making a creamy, comforting soup that’s not only delicious but also packed with health benefits!

✅ Lean Protein: Chicken legs provide high-quality protein to support muscle health & tissue repair.

🧡 Healthy Fats: Avocado oil & coconut milk are heart-healthy, boost energy & support cardiovascular health.

💥 Antioxidants: Garlic, onions, spinach, artichokes & dill help fight inflammation & reduce oxidative stress.

🌾 Fiber: Celery, spinach, artichokes, and scallions contribute fiber for healthy digestion & a happy gut!

🌟 Vitamins: Rich in Vitamin C, A, K, and B-vitamins for immune health, glowing skin, and energy metabolism!

💪 Minerals: Coconut yogurt & milk deliver magnesium & potassium for heart & muscle function.

Recipe: Creamy Spinach Artichoke Chicken Soup
Ingredients (Yield: 4-6 servings):

2 tbsp avocado oil

1 large yellow, finely diced

Kosher salt and black pepper (to taste)

3 celery stalks, chopped

8 garlic cloves, smashed & minced

6 cups water

¾ cup white wine

2 lbs chicken legs

½ lemon, juiced (about 1½ tbsp)

1 tsp red-pepper flakes

10 oz fresh spinach

12 oz frozen artichoke hearts

½ cup coconut yogurt (vegan)

1 can coconut milk

½ cup finely chopped fresh dill

4-6 scallions, thinly sliced for topping

Grated Parmesan cheese (optional, if not dairy-free)

Instructions:

Place all ingredients except spinach, scallions, coconut yogurt, and coconut milk into the Instant Pot.

Cook on high pressure for 45 minutes. Allow the steam to naturally release.

Remove the chicken legs from the Instant Pot and set aside to cool.

Stir the spinach into the hot soup, along with coconut yogurt and coconut milk. Stir well.

Once the chicken has cooled, remove the bones and shred the chicken. Return the shredded chicken to the soup.

Taste the soup and adjust with additional salt and pepper as needed.

Serve topped w/fresh scallions & grated Parmesan (optional) & enjoy!

#HealthySoup #GlutenFree #DairyFree #CleanEating #HealthyLiving #ChickenSoup #NutrientDense #Foodie #MealPrep #HealthyRecipes #AntiInflammatory #ImmuneBoosting #VeganOption

Creamy Spinach Artichoke Chicken Soup (gf, df, ef, sf, cf, p)

This week, I’m making a creamy, comforting soup that’s not only delicious but also packed with health benefits!

✅ Lean Protein: Chicken legs provide high-quality protein to support muscle health & tissue repair.

🧡 Healthy Fats: Avocado oil & coconut milk are heart-healthy, boost energy & support cardiovascular health.

💥 Antioxidants: Garlic, onions, spinach, artichokes & dill help fight inflammation & reduce oxidative stress.

🌾 Fiber: Celery, spinach, artichokes, and scallions contribute fiber for healthy digestion & a happy gut!

🌟 Vitamins: Rich in Vitamin C, A, K, and B-vitamins for immune health, glowing skin, and energy metabolism!

💪 Minerals: Coconut yogurt & milk deliver magnesium & potassium for heart & muscle function.

Recipe: Creamy Spinach Artichoke Chicken Soup
Ingredients (Yield: 4-6 servings):

2 tbsp avocado oil

1 large yellow, finely diced

Kosher salt and black pepper (to taste)

3 celery stalks, chopped

8 garlic cloves, smashed & minced

6 cups water

¾ cup white wine

2 lbs chicken legs

½ lemon, juiced (about 1½ tbsp)

1 tsp red-pepper flakes

10 oz fresh spinach

12 oz frozen artichoke hearts

½ cup coconut yogurt (vegan)

1 can coconut milk

½ cup finely chopped fresh dill

4-6 scallions, thinly sliced for topping

Grated Parmesan cheese (optional, if not dairy-free)

Instructions:

Place all ingredients except spinach, scallions, coconut yogurt, and coconut milk into the Instant Pot.

Cook on high pressure for 45 minutes. Allow the steam to naturally release.

Remove the chicken legs from the Instant Pot and set aside to cool.

Stir the spinach into the hot soup, along with coconut yogurt and coconut milk. Stir well.

Once the chicken has cooled, remove the bones and shred the chicken. Return the shredded chicken to the soup.

Taste the soup and adjust with additional salt and pepper as needed.

Serve topped w/fresh scallions & grated Parmesan (optional) & enjoy!

#HealthySoup #GlutenFree #DairyFree #CleanEating #HealthyLiving #ChickenSoup #NutrientDense #Foodie #MealPrep #HealthyRecipes #AntiInflammatory #ImmuneBoosting #VeganOption

I would love if you would take a little time today to vote for me for Best Personal Chef for Westword! https://www.westword.com/best-of-denver-readers-choice-poll/best-personal-chef

You can vote once a day if you want.
You can vote once a day if you want.
If you want to learn more about my business before voting, check out my website at https://www.thenourishchef.com/

I would love if you would take a little time today to vote for me for Best Personal Chef for Westword! https://www.westword.com/best-of-denver-readers-choice-poll/best-personal-chef

You can vote once a day if you want.
You can vote once a day if you want.
If you want to learn more about my business before voting, check out my website at https://www.thenourishchef.com/

Vote for me for Best Personal Chef for Westword! https://www.westword.com/best-of-denver-readers-choice-poll/best-personal-chef

You can vote once a day if you want.

Vote for me for Best Personal Chef for Westword! https://www.westword.com/best-of-denver-readers-choice-poll/best-personal-chef

You can vote once a day if you want.

🌲🍽️Are you still working on getting healthy for the new year?

Let us help you with our yummy food that will keep those veggies, nutritous protiens and clean oils in your diet.

Order our Teriyaki Chicken or Tofu Buddha Bowl or Bison Meatloaf.

To get your food delivered to your door go to: https://www.thenourishchef.com/meal-delivery-menu

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

🌲🍽️Are you still working on getting healthy for the new year?

Let us help you with our yummy food that will keep those veggies, nutritous protiens and clean oils in your diet.

Order our Teriyaki Chicken or Tofu Buddha Bowl or Bison Meatloaf.

To get your food delivered to your door go to: https://www.thenourishchef.com/meal-delivery-menu

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

Are You Busy? Let Us Feed You Some Healthy Tasty Food to Help You Keep Up with Your Schedule.

Check out our Chicken Tikka Masala this week or our Arroz con Pollo for some delcious international flavors.

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

Are You Busy? Let Us Feed You Some Healthy Tasty Food to Help You Keep Up with Your Schedule.

Check out our Chicken Tikka Masala this week or our Arroz con Pollo for some delcious international flavors.

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

Are you Tired of Thanksgiving Leftovers?

Check out our Pesto Chicken with Roasted Tomatoes and Kalamata Olives or our Beef Beef Bourguignon (Beef Roast with Mushrooms, Onions, Garlic and Carrots in a Red and add on a Caesar Salad and some Chicken Tortilla Soup

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

Are you Tired of Thanksgiving Leftovers?

Check out our Pesto Chicken with Roasted Tomatoes and Kalamata Olives or our Beef Beef Bourguignon (Beef Roast with Mushrooms, Onions, Garlic and Carrots in a Red and add on a Caesar Salad and some Chicken Tortilla Soup

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

Are You Hungry and Cold? Order Tasty, Organic, Fall, Comfort Food

This week we have Shepherd's pie and one of our favorites Chicken or Eggplant Parm with marinara,and pan fried chicken or eggplant over a bed of Banza chickpea pasta.

Get yours today! Go to https://www.thenourishchef.com/meal-delivery-menu to order.

Are You Hungry and Cold? Order Tasty, Organic, Fall, Comfort Food

This week we have Shepherd's pie and one of our favorites Chicken or Eggplant Parm with marinara,and pan fried chicken or eggplant over a bed of Banza chickpea pasta.

Get yours today! Go to https://www.thenourishchef.com/meal-delivery-menu to order.

👻🎃Order Organic, Food That's So Good It's SPOOKY!

This week we have Chicken Tortilla Soup, Chicken Satay and Lemon Dijon Pok Chops.

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

👻🎃Order Organic, Food That's So Good It's SPOOKY!

This week we have Chicken Tortilla Soup, Chicken Satay and Lemon Dijon Pok Chops.

#glutenfreedenver #celiacdenver #Paleo #denverpaleo #autoimmunedisease #whole30 #denverwhole30 #autoimmunedenver #preservativefree #milehigheats #milehighcity #denverfoodie #foodiesofdenver #forkdenver
#lowcarb #denverautoimmune

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