I’m sure I’m not the only one who sometimes wishes I could press the proverbial ‘reset’ button once Sunday rolls around and the weekend’s (often indulgent) festivities have subsided. If anything can help detox your body and point you back in the right direction, it’s this recipe for my favorite minty green juice. It’s tart, loaded with greens, and has a fresh minty finish. Just look at those green bubbles bursting with natural energy, don’t you feel more alive already!?
See what I did there giving the i in pizza an accent too, yeah, I think I’m clever. Banh Mi Pizza….literally everything you’ve been waiting for your entire life. Recipe below.
I love beets. Written in pasta, so you know it’s real. After many attempts at a grain-free pasta dough, I finally think I figured it out. This recipe takes time and patience, plus a little tinkering, but it is well worth it. Keep reading for the pasta dough recipe, plus a dairy-free take on Cacio E Pepe
- 2-4 whole chicken legs w/ skin on (or other chicken pieces of your choosing)
- 1 tsp ground saffron (dissolved in 2 tbsp hot water)
- 2 tbsp oil (grapeseed, avocado, or olive)
- 2 tsp salt
- 2 tsp black pepper
- juice of 1 lemon
- 2 blood oranges (juice of 1 for marinade // 1 halved for roasting)
- 1 tsp blood orange zest
- 1 bulb of garlic
- 1 cup of chopped sweet potato (optional)
- 2 shallots (halved)
- 1 lemon, thinly sliced
Marinate the chicken in 2 tbsp oil, salt, pepper, saffron (mix 1 tsp ground saffron and 2 tbsp hot water and let sit for about 5 minutes), lemon juice, blood orange juice and zest and let it marinate for 6 hours to overnight.
Preheat oven to 425 degrees F. Place chicken in a cast iron pan by itself and place in the oven to brown for about 15 minutes. Next, remove the chicken from the oven and add the two halves of a garlic bulb, shallots, potatoes, blood orange halves, and sliced lemons. Return the pan to the oven and let everything roast for about 40 minutes.