Starting March 7th we will be hosting daytime lunch classes at 16 Eagle St. Join us there
You can book the classes on the website
You’ve found your Matcha
These simple cookies will uplift anybody’s spirit
Makes 24 small cookies
Heat oven – Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
Sift dry ingredients – In a large mixing bowl, whisk together flour, sifted matcha powder, baking soda, baking powder, and kosher salt and set aside.
Mix wet ingredients – In a separate large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, granulated sugar, and brown sugar until smooth and fluffy, about 1 to 2 minutes. Add the vanilla and egg and mix until combined. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl.
Combine dry and wet ingredients – Gradually add in the dry ingredients and mix until the ingredients are just combined. Do not over-mix the dough.
Prepare cookie dough balls – Place the coarse sugar in a shallow bowl. Use a small ice cream scooper, cookie dough scooper, or tablespoon to scoop the dough and form 1.7 tablespoon (26 ml) cookie dough balls. Use your hands to roll the dough into balls and gently roll each ball in the sugar bowl until covered. Place the dough balls onto the prepared cookie sheets. Leave 1½-2 inches between each cookie to allow the dough to spread.
Christmas tree-Roll out the dough thinly and use a star shape forms in different sizes. stack up the stars, large one at the bottom and getting smaller at the top.
Bake the cookies – Bake for 8 to 10 minutes. The cookie will look soft in the middle and the edges will turn slightly golden. Let the cookies rest for 5 minutes on the cookie sheet then transfer to a wire cooling rack.
Eat it all at once, Store in an air-tight container or freeze
New Article! Hot off the press
Menu-meal prep for 2-“1 hr week program”
TRINIDAD CHICKEN CURRY
VEGETABLE SOUP
MUQUECA
TURKEY MEATBALLS
ROASTED VEGETABLES
PAPAYA DRESSING
ROOTSALAD
Cooking steps:
Quantities can be adjusted
Rough cut the vegetables-4 carrots, 1 potato, 2S. potatoes,2 zucchinis, 1 summer squash
Drizzle olive oil and sprinkle salt, lay on a baking sheet and broil until lightly charred
Chop up 3 onions
Peel up 10 garlic cloves
Chop up cilantro
Chop up tomatoes
Sprinkle curry powder over the chicken (be generous), drizzle oil.
When vegetables are done, broil chicken thighs
Divide the chopped onions, garlic and cilantro into 3 and place Muqueca pot, turkey and chicken curry
Add roasted potatoes, chicken and ¼ cup water to curry pot and cook the curry.
Arrange onion, cilantro and tomatoes for muqueca sauce, layer with the fish and simmer for 10-15 minutes
Mix the turkey with bacon bits, 2 handful of roasted vegetables, onion and seasoning. Blend using and immersion blender, form into mini-burgers and broil until cooked. You can use the vegetable pan to do so.
Grate root vegetables fpr salad
Prepare papaya dressing and dress the salad before eating
Menu week-Cashews
For recipes click here using the password ‘4003’
Roasted broccoli, cauliflower and sweet potatoes
Maakuda- Tunisian quiche
Cream of broccoli
Beef stroganoff
fish tacos with cream
Coleslaw with cashew cream
Spiced chicken breast
Cashew balls dessert
Cooking steps:
1. Make cashew cream
2. Slice cabbage, mushrooms roasting vegetables
3. Roast vegetables
4. Slice fish, beef, chicken in that order on the same board
5. While the vegetables are roasting, prepare the curry and stroganoff
6. Keep fish spiced but ready to cook before you eat
7. With the left over spice rub from the fish make the chicken
8. Prepare Maakuda
9. Prepare soup
10. Prepare dessert
Cashew cream
- Blender
- 3 cups whole raw cashews
- 1 sprinkle sea salt
- 1 drizzle raw honey
Add water as high as the cashews
Grind in a high powered blender and add the salt and honey.
Roasted broccoli cauliflower and sweet potatoes
- Baking sheet
- 1 Head Broccoli
- 1 Head Cauliflower
- 3 Sweet potatoes
- olive oil
- salt
Break the cauliflower and broccoli into florets
Cut the sweet potatoes into large chunks
Drizzle with olive oil and place close to the heating element, under the broiler. Broil on high until charred and soft, approx. 10 minutes
Maakuda
- Round baking dish 6-8"
- Roasted vegetables-2 medium Potatoes (butter potato/yellow potatoes, 1/2 large Onion, 2 medium Carrots)
- 1 cup Frozen Peas
- 1 cup chopped Parsley
- 2 tbsp. Olive Oil
- 2 Eggs
- ½ tsp. Turmeric
- 1/2 tsp. Black Peppers
- 1/2 tsp. Salt
Mix the roasted vegetables and grind them using an immersion blender. Add the seasoning and eggs.
- Oil a medium round baking pan, 6-8″ in diameter place the vegetable mixture in and bake at 400F until the vegetable bake is firm and golden brown
Cream of broccoli
- Small pot for soup
- 1 head roasted broccoli
- 2 cloves garlic
- 1 tbsp Better than bouillon (Vegetarian)
- 1/2 cup Cashew cream
- 2 tbsp nutritional yeast
- salt and pepper to taste
Add all the ingredients to the pot
Add water to broccoli line
Simmer for 10 minutes and grind with an immersion blender
Fish tacos and chicken breast
Chipotle lime dressing
- 1 cup cashews cream
- 1 tablespoon Goya chipotle pepper in adobo sauce (or chili powder)
- 2 cloves garlic fresh
- 1 teaspoon cumin
- 2 tablespoons lime juice (approx 1 lime)
Fish
- 1 tsp smoked paprika
- 1 tsp coriander
- 1 tsp cumin
- 1 clove garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 lbs white fish/shrimps of choice (cod fillets (or other fish, especially salmon or trout) no bones)
- 1 tablespoons oil
Spiced Chicken
- 1 lb. Chicken breast
- 1 tbsp olive oil
- Spice mixture from fish tacos
Dressing
To cashew cream add about ¼ cup cold water, chipotle pepper, adobo sauce, garlic, cumin, and lime juice.
- Blend on high speed until a smooth consistency like thick sour cream. If it is too thick and not moving, simply add a little more water about a tablespoon at a time.
Some of the dressing will be used for salad
- Fish:
- In a small bowl, combine smoked paprika, coriander, cumin, garlic powder, salt and pepper to create a dry rub.
- Heat skillet or sauté pan on medium heat. Toss fish fillets with dry rub. Add coconut oil and fish to the pan. Cook on one side 4-5 minutes to crisp, flip and cook about another 3-5 minutes depending on the thickness of your fish (thinner fillets require less time).
- Remove from heat and flake into big chunks for serving.
Instructions for chicken
Slice the chicken breast in a criss-cross pattern on one side, not all the way through. Rub the oil and spice mixture. Cook before you eat
In a very hot skillet, fry the chicken on one side for 3 minutes, with a little bit of olive oil. Once the chicken browns, turn off the heat and cover the skillet, chicken should be perfectly cooked through, yet juicy after 4 minutes.
Cashew energy balls
- 110 g packed, soft pitted dates
- 50 g raw cashews
- 30 g unsweetened fine coconut
- 1/8 tsp sea salt (optional)
Mix everything with an immersion blender and form into balls
Coleslaw
- cutting board+knife
- Large mixing bowl
- 1/2 Cabbage, sliced thin
- 2 carrots, grated
- 1 juice lemon (or other vinegar)
- 3 scoops mayonnaise, vegan or not
- Salt and pepper
- 1 drizzle Maple syrup
- 4 Sprinkles smoked paprika
Slice the cabbage thin, grate the carrots
Mix the mayo, spices, syrup and vinegar
Add the vegetables and toss together. Let it rest before eating.
Menu week for omnivores- Cacciatore
For recipes click here using the password ‘2023’
One pot chicken and rice
Roasted vegetables
Green beans
Chicken Cacciatore
Meatloaf
Cooking steps:
1. Broil cherry or grape tomatoes and green beans
2. Roast vegetables, 1 onion, 2 potatoes, 1 zucchini, 2 carrots
3. In a large heavy bottom prepare the chicken cacciatore
5. Prepare soup with tomatoes
6. Assemble the chicken and rice and cook prior to eating
7. Assemble the meatloaf with some rice and vegetables
Chicken cacciatore
- large sauce pan for soup
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion (halved and thinly sliced)
- 6 cloves garlic (minced)
- 8 ounces Bella or cremini mushrooms (sliced)
- 2 red bell peppers (cut into ¼-inch-wide strips)
- ¾ cup dry red wine
- 1 14.5 ounce can fire-roasted or regular diced tomatoes
- ¼ cup tomato paste
- 1 handful olives or capers, or both
- 1 teaspoon dried oregano
- 1 tablespoon honey
- Fresh chopped parsley (for garnish (optional))
- 1 cup chicken broth
- 10 pieces chicken
I a large heavy bottom sauce pan, heat up olive oil. Sear the chicken on both sides.
Add the roasted onion to the pot
Drizzle olive oil and add mushrooms, garlic, peppers and cook for 5-6 minutes until reduced
Add red wine and let it sizzle for 5 minutes
Add roasted tomatoes, canned tomatoes and paste
Cook uncovered for minimum 10 minutes
Some of the chicken and sauce will go over the rice for further cooking. Other half of chicken will become chicken cacciatore. Some of the sauce will become tomato soup
Sprinkle olives over the chicken cacciatore
One pot chicken and rice
- large heavy bottom sauce pan (Dutch oven)
- 1½ cups uncooked basmati rice
- 4-5 pieces chicken from Cacciatore recipe
- 1 ½ teaspoon mixed herbs
- 1 bag green beans
- 2 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoon Olive oil
- 1 cup mixed roasted vegetables
- 1 tablespoon butter
- 3 cups low sodium chicken stock. or water
- Salt and pepper to taste
- ½ cup green onions to garnish sub with chives (parsley or coriander)
Heat up the oven to 350
Wash the rice well 3 or 4 times. Place in the sauce pan
Place chicken, tomato sauce and green beans from cacciatore over the rice. You can use ANY spices. Be generous
Add chicken stock or water (if you use water, add more salt)
Cover and bake for 30 minutes. Uncover and broil to brown the top of the chicken.
Meatloaf
- Mixing bowl
- 1 lb. ground beef 85%
- 1 handful Roasted vegetables
- 1 handful rice
- salt and pepper
- 1 egg
- 3 tbsp bacon bits
Mix everything together and bake for 30 minutes.
Scoop some of the tomato soup/sauce over the meatloaf
Vegan lemon week
Roasted tofu with preserved lemons and basil
Tempeh with apples honey tahini
Tofu with teriyaki, lemon and herbs
Lemon potatoes
Asparagus salad
Asparagus kale and potato bake
Cooking steps:
1. Prepare the lemon sauce using the preserved lemons
2. Chop up the kale (1), Romaine lettuce (1), herbs, potatoes, asparagus, tomatoes, onion
3. Roast the potatoes
4. Roast the chicken
5. Prepare tempeh-roast after chicken
6. Prepare asparagus salad
7. Prepare tofu with lemon and herbs for cooking before dinner
8. Prepare asparagus bake
Preserved lemons sauce
- small blender/immersion blender
- 2 lemons preserved
- 3 cloves garlic
- 1/4 cup olive oil
Blend everything and use for the chicken, potatoes, pork and fish
Tofu with preserved lemons and basil
- 1 lb. Firm tofu, crumbled
- 1 onion Onion chopped
- 3 garlic cloves
- 1 large pinch eastern spices
- ne need to add salt since the lemons are salty
- 1 handful fresh herbs
- 1 drizzle olive oil
- 1 handful basil leaves
Blend manually or with a mixer the tofu, spices, oil and form into ping pong size balls. Lay on an oiled baking sheet and bake at 400F for 15 minutes
Chop the preserved lemons and basil and sprinkle over the tofu balls
Roasted lemon potatoes
- Baking sheet
- peeler
- cutting board with knife
- 3 baking potatoes (cut into bite size pieces)
- 1 small scoop lemon sauce
- a little bit of water on the potatoes
Cut the potatoes and mix in with the lemon, add water
Broil on high until soft and caramelized, approx 15 minutes
One of the potatoes will be added to pork after cooking is complete
Tempeh slices with apples, lemon and honey
- Baking sheet
- 1 lb tempeh of choice
- 2 scoops lemon sauce
- 1 drizzle honey
- 1 apple (peeled and sliced)
- salt and pepper
Slice the tempeh into thin slices and lay on a baking sheet
Broil on high until cooked
Place the tempeh in a storage container, cover with lemon sauce, sliced apple, honey and a little bit of water. Mix everything
Baked before serving until apples soften
Tofu in teriyaki, lettuce and herb sauce
- Cutting board and knife
- 1 lb. Firm tofu
- 1 romaine lettuce sliced thin
- 1 bunch cilantro or other soft herb
- 1 scoop lemon sauce
- 2 tbsp Teriyaki sauce
Chop up the lettuce and herbs
Slice the tofu into 1/2" thin slices. Sprinkle with salt and olive oil. Place close to the heating elements and broil until golden brown.
In a container place the broiled tofu and cover in the lettuce, herbs and sauce
Bake before serving on high, 420 for a few minutes until lettuce seems wilted
Asparagus salad
Side salad
- Stainless Steel Mini Steamer Cooker
- Large Bowls
- Whisk
- 1 bunch asparagus cut into thirds
- 1 Romaine
- 1 cup cherry tomatoes sliced in half
- 1/2 cup peas
- 1/2 red onion sliced
- 1/4 cup feta cheese (Optional)
- Lemon Vinaigrette
- 1/4 cup olive oil
- 2 tbsp Lemon sauce
- 2 Tablespoons apple cider vinegar
- salt and pepper
- In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
- In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.Pour the desired amount of dressing over the salad and mix together.
Vegan asparagus bake
- oven-safe frying pan
- Cutting board and knife
- 1 bunch Green asparagus (chopped)
- 1 potato baked
- 2 bunches soft herbs
- 3 leaves Lacinato kale
- salt and pepper
- 3 sprinkles turmeric powder
- olive oil for frying
- 2 tbsp nutritional yeast
- 1/2 cup non-dairy milk or cashew cream
Cut up all the greens and sauté lightly with olive oil
Set the greens aside
Layer the potato at the bottom of the frying pan or an oven-proof storage container
Layer the greens on top of the potatoes
Sprinkle with nutritional yeast and non-dairy milk
Winter is coming…
The leaves are falling down, cold mornings and Halloween decorations are sending us a message.
Asheville Mountain kitchen is very busy these days with holiday bookings for large corporations. But what about January?
There is still plenty of space to book your private event, team-building or a get together with your loved ones in January and enjoy a warm meal with stunning mountain views
What could be better then a fire place and cooking on a cold winter’s day. Escape the business of the warm months and book your cooking session with us now for January, you can choose your time and menu without all the competition.
In the meantime enjoy the end of Fall
The simple system My Clients Use To easily cook healthy, anti-inflammatory meals for their family, without being a kitchen goddess
CHECK OUT OUR FALL SPECIAL IN THE LINK BELOW
https://freedom-from-autoimmune.thinkific.com/users/sign_in
The simple system My Clients Use To easily cook healthy, anti-inflammatory meals for their family, without being a kitchen goddess
How you can eliminate dinnertime stress and make healthy and delicious food for your family without spending hours in the kitchen
People often ask me, do you cook every day?
Cooking daily meals for your family is exhausting and can take hours.
In many households that means people resort to shortcuts such as;
Frozen meals, processed sauces, powders and packaged foods, take-out, junk food and more.
It does make life easier but it comes with a cost-
-Harmful additives
– Toxic colours
– Inflammatory oils
– Excessive sodium intake
– Low nutrients
– Creating bad habits for your kids
This results in increased systemic inflammation and that directly leads to disease. Some of us are more resilient than others but it affects everyone in some way or another.
I know that sounds crazy but hear me out
Our clients go from dinner chaos and stress to a seamless solution that produces results
Our members follow a simple method to manage their family’s nutrition and feel like the best version of themselves again
Yes, you can keep doing what you do and keep struggling. Work all day and at 5 PM realize that you haven’t made dinner plans and call the nearest Chinese takeout place. Get stressed in the morning with school lunches and breakfast
Our clients get a handle on meal prep once and for all, and you may even feel better than you EVER felt before without piling on too much
The school year is fast approaching, If you want to learn exactly how they do this
check the link below for more information and register today to make your life easier
- Have a plan that takes out the stress
- Feed healthy food to your kids
- Learn how to flavour food and use spices
- Save money by avoiding wasting ingredients you never get to
- No longer paying high prices for prepared foods
- Become an intuitive cook
- No need for complicated recipes
Sign up now
Holiday season is coming-Time to gather
The holiday season is a great time to get together with your team. AT Asheville Mountain Kitchen we offer a range of options for a team building event that your team will cherish for a long time.
Book a competition event or a cooking class and enjoy a special time together.