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the most coveted recipes from my organic grab & go shop

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the most coveted holiday recipes from my organic grab & go shop

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lunchtime

the *ultimate* blood sugar-balancing lunchbox

August 14, 2023

fresh ideas for building a blood-sugar balancing lunchbox so your child can shine and thrive all day long!

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Loved a mid rare steak and rocks a type A first bo Loved a mid rare steak and rocks a type A first born daughter vibe😜🫶🏻 who else?!💖💖💖💖
RECIPE👇🏻🍑🍗 #FriendsOfCaraway @Caraway_Home Me w RECIPE👇🏻🍑🍗 #FriendsOfCaraway @Caraway_Home Me when it’s still peach season on the way to cozy season and I’m *obsessed* with my new gorgeous non-stick ceramic coated pan in the color SAGE. Comment PAN and I’ll send you my @caraway_home referral link and be sure to use code calliesalls for 10% off🫶🏻 Braised Chicken Thighs with Stone Fruit Yields 4 servings INGREDIENTS 12 boneless skinless chicken thighs or 6-8 bone-in skin on thighs 1.5 teaspoons mineral salt 1 teaspoon paprika 1 teaspoon herbs de Provence 30 turns of freshly-cracked black pepper 1 teaspoon olive oil 3 shallots, sliced 1 Tablespoon fresh thyme leaves 2 cups sliced stone fruit, (I used peaches & plums sliced in thick wedges) 3 garlic cloves, minced 1 tablespoon apple cider vinegar 1/2 cup chicken or beef broth 1 teaspoon Dijon mustard Fresh basil chiffonade, to finish PROCEDURE Dry the chicken thighs very well on a sheet pan and toss with salt, paprika, herbs de Provence and black pepper rubbing all over sides uniformly. Preheat Caraway saute pan over medium heat for a 3-4 minutes and add olive oil. Sear chicken thighs in batches on each side until lightly browned, 2-3 minutes per side, then transfer back to sheet pan. To the empty pan with fat and juices, add the shallots and thyme leaves with a sprinkling of mineral salt and more freshly-cracked black pepper. Saute over medium heat until lightly browned. Stir in garlic, apple cider vinegar, broth and dijon. Nestle chicken thighs back in the pan and carefully nestle the wedges of stone fruit atop. Cover with the lid and simmer over medium-low until the sauce reduces and the chicken is fork tender, 22-28 minutes. Uncover and let the sauce reduce for a couple of minutes if desired. Scatter fresh basil atop and serve. This dish would be delicious served with herb roasted potatoes. Bon appetit!😋
Does your brain ever feel like a browser with 47 t Does your brain ever feel like a browser with 47 tabs open?🧠 These three changed everything for me in the recent years: ⛰️I walk hills with a weighted vest almost every morning, eyes on the horizon. It sounds too simple. That’s the point. Panoramic vision literally shifts your nervous system out of stress mode- but honestly, I just know I come home a calmer, clearer person than the one who left. 🍳 I started eating for blood sugar stability. As a chef, I knew how to make food taste good. I had to learn to make it work for me- protein first, fiber always. The afternoon crash I used to fix with caffeine? Gone. 🥂 I quit drinking. Almost three years now. Reading The Naked Mind by Annie Grace flipped the switch, and a Huberman Lab episode on what alcohol actually does to the brain and our body sealed it. The mental fog I thought was “just being a busy mom” lifted within weeks. None of this required a 5am routine or a supplement haul. Just three things, done imperfectly, for long enough. Have you tried any of these?🤍
Thai Inspired Beef Burgers are the move for end of Thai Inspired Beef Burgers are the move for end of summer🤩🤩🤩 Comment RECIPE and I’ll send it over 🫚🌿🌶️
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I love telling a story through my food and representing other cultures, layering color and texture as well as nourishing my body in the process.

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