I found this recipe online and adapted it but need to credit her :Nagi@RecipeTin Eats

I’ve made this for a couple of clients and it has gotten rave reviews. So here it is.

Make it to feel better becasue its super nourishing.

Servings: 6

Calories: 311cal

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped (white, brown, yellow)
• 2 garlic cloves, minced
• 1 large carrot , chopped (about 1 1/4 cups)
• 2 celery ribs , chopped (about 1 1/4 cups)
• 2 cups / 400g dried lentils , green or brown, rinsed
• 400g / 14 oz crushed tomato
• 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium
• 1/2 tsp each cumin and coriander powder
• 1 1/2 tsp paprika powder
• 2 dried bay leaves
• 1 lemon (zest + juice)
• 1/4 tsp salt and pepper, each

To Serve

• Chopped fresh parsley, for garnish
• Warm bread, to serve

Instructions

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step, it is key to the flavour base of the soup.
• Add all remaining ingredients except the lemon and salt. Stir. 
• Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 – 40 minutes or until lentils are soft.
• Remove bay leaves.
• Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread.

Warmly,
Joanna

IG: @chefjoannas

So. . . I’m embarrassed to admit I didn’t know this trick before, as a chef. If you bake gnocchi they are incredible! I always thought you had to boil them. But, turns out they bake up perfectly. And they are so addicting!

I tried it for the first time for a client and have made it 3 times since.

I also took it to a football party and the kids there absolutely loved it. So, it’s kid-approved, too.

If you buy already-made gnocchi and pesto this is an extremely short recipe. But if you are extra ambitious and want to make them from scratch, you can try my recipe here: Homemade Gnocchi

I’d recommend with pesto, so you can make that recipe here: Pesto recipe

Baked Gnocchi

1 package refrigerated gnocchi

Olive oil

Pesto

Directions:

1. Line a baking tray with parchment. Place gnocchi on tray and drizzle with a little olive oil. Toss well with your hands.
2. Bake at 375-400 F turning once until golden brown.
3. After they’re done toss in a bowl with pesto.
4. Keeps well couple days in fridge.

Hey friend, can we just take a breath? That first little chill is finally in the LA air (or, you know, as chill as it gets), and my mind is buzzing with all things cozy.

So let’s talk pumpkin. And no, I’m not talking about the sugar-bomb-in-a-cup (no judgement PSL folks, just facts). I’m talking about real, whole food magic that honors the season and makes your body feel as good as your taste buds. This is about cooking from a place of joy.

I’ve rounded up four of my absolute favorite pumpkin recipes from the blog that are perfect for a hearty breakfast, a show-stopping dinner, or the most incredible leftovers. Think of this as your curated guide to a nourishing fall.

(Recipe 1: The Sweet Start)

Gluten-Free Pumpkin Pancakes 
Is there anything more comforting than a slow weekend morning with a stack of pancakes? These gluten-free beauties are my go-to. They’re fluffy, spiced just right, and they won’t leave you in a total food coma. Pro tip from my kitchen: whip up a big batch and freeze them for a quick, high-quality breakfast during the week. They reheat perfectly in the toaster—a little hack for making wellness actually work with a busy life.

(Recipe 2: The Cozy Classic)

Creamy Pumpkin Risotto 
If you want to feel like you’re getting a hug from the inside out, this is it. Risotto is one of those dishes that feels incredibly fancy but is really just about patience and good ingredients. The pumpkin puree makes it luxuriously creamy and gives it that gorgeous sunset color. It’s the ultimate comfort food that’s also kind of elegant? Perfect for a quiet night in or for impressing a date.

(Recipe 3: The Showstopper)

Homemade Pumpkin Ravioli 
Making pasta from scratch is a ritual. It’s tactile, it’s a little bit magic, and the result is so deeply satisfying. Filling these little pockets with a savory-sweet pumpkin filling is my idea of a perfect fall afternoon. IT’s not your 30-minute meal, but is perfect to make for those days the sun goes down super early. Pair these with a simple sage and brown butter sauce, and you have a restaurant-quality meal that’s made with your own two hands.

(Recipe 4: The Genius Leftover Hack)

Crispy Pumpkin Arancini (GF)
This is where my chef brain really gets excited. Did you make the risotto? Please tell me you have leftovers. Arancini are essentially Italian fried risotto balls, and they are quite possibly the best thing ever to happen to day-old rice. Transforming one beautiful meal into a completely new, crispy, delicious appetizer or snack is the peak of kitchen creativity. It’s about respecting the food and having a little fun with it.

So there you have it. My little curated list of fall inspiration. This season, I hope you find ways to nourish yourself that feel truly joyful and aligned. It’s not about restriction; it’s about savoring the good stuff. 😊

And hey, if the thought of all this cooking makes you crave a professionally-stocked fridge or a custom wellness bevvy for your own fall gatherings, you know where to find me. I’d love to help you create something beautiful.

Warmly,
Joanna

IG: @chefjoannas

This is one of the healthiest dishes I can make and it only takes 30 minutes. But really… only 30 with all the prep. The rice may take more or less depending what kind you make. But I love how the fish is so tasty and the broil method makes it cook perfectly in 5 minutes.

Miso glazed Halibut with black forbidden rice and steamed bok choy.. 🌱🐟
.
Halibut

• 2 halibut filet (6oz each)

Marinade

• 1 Tbsp white miso
• ½ tsp agave
• 1-2 Tbsp. Water
  .
  Mix marinade ingredients and marinate fish for 15 minutes. Then broil on a greased pan with aluminum foil. Broil Hi for 5-7 minutes or it starts getting golden brown. (Don’t use parchment- it will burn).
  .
  To steam bok choy (I used 2 small baby bok choy) set in steamer basket for 5 minutes until bright green then remove and drizzle with olive oil and salt. .
  .

Hey friends! Let’s talk about one of the simplest, most nutrient-packed cooking methods out there: how to steam vegetables.

I know, I know. It might sound a little… boring. But hear me out! When you steam veggies correctly, you unlock their brightest color, their best texture, and all their natural flavor and vitamins (no water-logging here!). It’s my go-to method for a healthy side dish that’s on the table in under 10 minutes.

And the best part? You don’t need a fancy appliance. If you have a pot and a lid, you’re 90% of the way there. Let me show you how to steam broccoli, cauliflower, and more perfectly, every single time.

Why Steam Your Veggies? The Health Benefits

Before we get to the “how,” let’s talk about the “why.” Steaming is one of the best ways to cook vegetables because it:

• Preserves Nutrients: Unlike boiling, which can leach vitamins into the water, steaming keeps all the good stuff in your food.
• Enhances Flavor: It allows the vegetable’s natural, delicious flavor to shine without needing much else.
• Creates Perfect Texture: Say goodbye to mushy veggies! Steaming gives you that desirable tender-crisp bite.

No-Fail Method for How to Steam Vegetables

This method is the easiest way to steam vegetables without a steamer basket (though I’ll show you my favorite tools below!). It’s a fundamental easy healthy cooking technique everyone should know.

What You’ll Need:

• A pot with a tight-fitting lid
• A steamer basket (highly recommended!)
• Your favorite veggies (broccoli florets, cauliflower, green beans, carrots, and asparagus are all perfect candidates!)
• Water
• A pinch of sea salt

Step-by-Step Instructions:

1. Pour & Boil: Pour about an inch of water into your pot and bring it to a rolling boil over high heat.
2. Basket & Veggies: Place your steamer basket inside the pot. Crucial tip: The water should be under the basket, not touching the veggies. This ensures they steam instead of boil. Pile your veggies in—try to keep them in a single layer for even cooking.
3. Cover & Steam: Pop the lid on tight. This is key! It traps the steam and cooks the veggies quickly. How long to steam vegetables? For most florets or cuts, let them steam for 5-7 minutes. You’re looking for a bright color and a tender-crisp bite. (A fork should pierce them easily).
4. Season & Serve: Carefully remove the basket (it’s hot!). Transfer your veggies to a bowl, hit them with a pinch of good sea salt, maybe a crack of black pepper, and a tiny drizzle of olive oil or a squeeze of lemon. That’s it!

See? So simple. The difference between mushy, bland veggies and crisp, vibrant ones is literally just a basket and a good lid.

My Favorite Kitchen Tools for Easy Steaming

While you can absolutely rig a setup with a heat-safe bowl, investing in a couple of key tools makes this process effortless. I only recommend gear I truly use and love in my own kitchen.

• The Essential Steamer Basket: This collapsible stainless steel steamer basket is a total workhorse. It folds flat to fit almost any pot you own and is so easy to clean. It’s a must-have for any healthy kitchen and makes how to steam broccoli a complete no-brainer.
  Get my favorite collapsible steamer basket on Amazon
• The Ultimate Pot (My Splurge Pick): For a truly professional setup, I adore my All-Clad pot. It heats perfectly and the lid fits perfectly to trap steam, and it’s built to last a lifetime. It’s an investment piece you’ll use for everything from steaming vegetables to soups to sauces.
  Check out the Made in 6-Qt Pot on Amazon

Your Quick Guide: How Long to Steam Vegetables?

FAQ: Your Steaming Questions, Answered!

Q: Can I steam vegetables without a basket?
A: Absolutely! You can place a heat-safe metal colander or even a plate atop a canning jar ring placed in the water. A basket is just much easier!

Q: Are steamed vegetables good for weight loss?
A: Yes! Steaming is a fantastic healthy cooking method for weight management. It requires no added fats and preserves nutrients that keep you feeling full and energized.

Q: How do I add more flavor to steamed vegetables?
A: After steaming, try tossing them with: a squeeze of lemon juice, a drizzle of balsamic glaze, a sprinkle of garlic powder, some grated Parmesan cheese, or a few red pepper flakes for heat.

Happy cooking!
Joanna

Try it out? Tag me on IG: @chefjoannas

For every kid/picky-eater this is a win-win. I make this for my meal prep clients and they always request it. It stores great, just eat it within 3 days.

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes

Let’s Gather Our Equipment:

• One large skillet (non-stick I prefer Caraway or cast-iron works great!)

Here’s What You’ll Need:

For the Chicken:

• ¼ cup (30g) all-purpose flour (I use a 1:1 gluten-free blend to keep it GF)
• ½ tsp sea salt
• ½ tsp freshly ground black pepper
• 1 ½ lbs (650g) chicken tenderloins (or chicken breast, sliced into strips)

For Sauce:

• 4 tbsp unsalted butter, divided
• 3 cloves garlic, finely minced
• 3 tbsp honey (or pure maple syrup)
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp apple cider vinegar (a squeeze of fresh lemon juice works too)
• ½ tsp crushed red pepper flakes (adjust to your spice preference)

For Serving (Your Choice):

• Fluffy jasmine rice, whole-wheat noodles, or light cauliflower rice

Let’s Get Cooking!

1. Dredge the Chicken:
In a shallow dish, whisk together the flour, salt, and pepper. Dredge or dip each chicken tender in the flour mixture, making sure it’s lightly coated on all sides. Shake off any excess—this is the secret to a light, crispy crust.

2. Cook to Golden Perfection:
Heat a large skillet (I like to use a non-stick skillet like this Caraway one) over medium-high heat. Add 2 tablespoons of the butter. Once melted and sizzling, add your first batch of chicken tenders (don’t overcrowd the pan). Cook for 2-3 minutes per side, until a beautiful golden-brown crust forms and the internal temperature reaches 165°F (74°C). Transfer them to a clean plate. Melt the remaining 2 tablespoons of butter and repeat with the second batch.

3. Create the Magic Sauce:
Reduce the heat to medium. Pour about ¼ cup of water into the hot skillet—it will sizzle! Use your spatula to scrape up all those delicious browned bits from the bottom of the pan. Let the liquid reduce by half, about 1 minute.

4. Bring It All Together:
Add the minced garlic and sauté for 30 seconds until fragrant. Then, pour in the honey, soy sauce, apple cider vinegar, and red pepper flakes. Give it a good whisk and let it simmer for 1-2 minutes until the sauce glazes beautifully and starts to thicken.

Return all the cooked chicken tenders to the skillet, tossing them gently in the sauce until every piece is lovingly coated and glistening. Heat through a couple minutes and cover with lid until it gets steamy.

5. Serve & Enjoy!
Plate immediately over your choice of base, garnish with a sprinkle of fresh parsley, and dig in!

Make it? Post to IG: @chefjoannas

I cooked for a Sephardic Jewish family the other day. And they requested this dish. It’s called Chicken Marbella When I asked them about it, they said it has Spanish/Moroccan Jewish origins.

I had never made it but I was intrigued. It’s kind of weird. The recipe calls for chicken with olives, prunes, capers, and brown sugar. I didn’t know what to expect. But, it was actually really tasty. The briny-ness of the capers and olives works really well with the sweet parts of it.

Most people make the version where you have to marinate the chicken overnight. But, I didn’t have time for that. So this is the 45-minute weeknight version. I made it all in a large saucepan and it worked out beautifully.

Now I cant wait to make it for myself. I would serve is with some mashed or roasted potatoes. Or you could even try couscous.

Why you’ll love this recipe:

• Change up your typical weekly chicken dinner
• Using chicken thighs keep it really moist
• Dish holds well so you can make it for meal prep
• It’s pretty healthy and light

Chicken Marbella Recipe

TOTAL TIME:
45 minutes 1 hour
YIELD: 6 servings

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 ½ pounds 6 bone-in chicken thighs
• 6 garlic cloves (thinly sliced)
• ½ cup pitted prunes (halved)
• ½ cup pitted Spanish green olives (halved)
• ¼ cup drained capers plus 1 tablespoon brine
• 1 dried bay leaf
• 1 tablespoon dried oregano
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup water
• ¼ cup red wine vinegar

Instructions

1. Heat olive oil in a large skillet over high heat until shimmering, about 2 minutes. Add the chicken, skinned side down, then cook until deep golden brown, about 10 minutes.
2. Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring until fragrant, about 1 minute.
3. Add the prunes, olives, capers and brine, bay leaf and oregano to the skillet, arranging them evenly around the chicken. Season the chicken with brown sugar, salt and pepper. Pour the chicken broth and vinegar over top and bring to a boil.
4. Reduce heat to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
5. Carefully transfer the chicken to a serving platter then return the skillet to the stove over high heat.
6. Spoon pan sauce and over chicken and serve.

If you’re interested in weekly meal prep in Los Angeles, visit my business page at www.chefjoannaskitchen.com

This recipe may take some time to prepare, but it’s a great meal prep dish for the week. It has all the veggies in it like mushrooms, celery, carrots and herbs to make it sing. Hope you enjoy it as much as I did. It’s worth it.

Cook Time: 40 minutes

Servings: 8 servings

Ingredients

Creamy Chicken Layer:

• 1/4 cup butter
• 3 carrots, diced
• 3 stalks celery, diced
• 1 medium yellow onion, diced
• 1 cup mushrooms chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh sage, minced
• 1 teaspoon fresh minced rosemary leaves, minced
• 1 teaspoon fresh thyme leaves
• Sea salt and freshly ground black pepper
• 1/4 cup arrowroot flour or tapioca
• 1 1/2 cups dairy free milk, unsweetened
• 1 1/2 cups chicken broth
• 1 tablespoon mustard
• 3-4 cups cooked chicken shredded or chopped
• 1 cup frozen peas

• Biscuit Topping:
• 1 1/2 cup blanched almond flour
• 1/4 cup tapioca flour
• 1 1/2 teaspoons aluminum free baking powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 6 Tablespoons grass fed butter, melted
• 1/3 cup dairy free milk, unsweetened
• 1 large egg, whisked

Instructions

1. If making your fresh chicken. Use 3 bone-in chicken breasts. Place them in a medium pot with just enough water to cover. Then bring to a boil, and lower to a simmer for 30-45 minutes, or until cooked through. Then, let cool and shred.
2. Preheat your oven to 375°F and spray a 9 x 13” casserole dish with cooking spray. Heat a large deep skillet over medium heat and add the butter. Add carrots, celery and onion and sprinkle with a bit of salt and pepper. Cook about 5 minutes, until fragrant, then add the mushrooms, garlic, sage, rosemary and thyme. Cook another 3 minutes, until softened and sprinkle again with salt and pepper.
3. Sprinkle the arrowroot or tapioca over the vegetables and stir to coat. Slowly pour in the milk and the broth while stirring constantly, then stir in the mustard. Stir and cook until the gravy thickens and begins to simmer and cook for one more minute, then remove from heat.
4. Stir in the chicken and peas, then set aside.
5. For the biscuit topping, in a large bowl, combine the almond flour, tapioca flour, baking powder, salt and pepper. Make a well in the center and add in the butter, milk, and egg. Stir until a thick batter forms, then allow it to sit for around 2 minutes to firm up a bit.
6. Use your hands to scoop 3-4 tbsp of the batter and form into a ball as best as you can (or just spoon and plop them onto the chicken), and place on top of the chicken mixture in the casserole dish. If it’s too sticky, wetting your hands slightly will help. Repeat to use up all of the batter, making 8 biscuits, spacing them evenly over the casserole.
7. Bake in the preheated oven for about 25 minutes or until the biscuits are golden brown and the filling bubbly. Allow the casserole to sit for 5-10 minutes before serving. Enjoy!

If you’re interested in weekly meal prep in Los Angeles, visit my business page at www.chefjoannaskitchen.com