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Shayna's Kitchen

  • Home
  • Shop
  • Videos
  • Recipes
    • GF Breads
    • Soups
    • Sides
    • Mains
    • Breakfast
    • Sweets
  • Lifestyle
  • Travel
  • About
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Shayna's Kitchen

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Digestion Recipe and Yoga Flow with Claire Grieve
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Classic Deviled Eggs with a Healthy Touch
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My Roasted Rosemary Sweet Potatoes
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Healthy Holiday Eggnog
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8 Ingredient Peppermint Bark (Healthy)
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My Holiday Gingerbread Cookies
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Gluten-Free Thanksgiving Stuffing
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What's in my Pantry/Fridge
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Healthy Vegan Pumpkin Pie
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Healthy Chocolate Energy Balls
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My Healthy, Holiday Pumpkin Soup
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My Go- To Energizing DETOX Smoothie Recipe
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A DAY IN MY LIFE: Getting Back On Track After A Vacation
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HOW TO MAKE A HEALTHY MATCHA LATTE (EASY)
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It may be a bold claim, but saying this healthy potato salad recipe is the BEST is a statement I’m willing to back. Potato salad was a favorite of mine growing up— here’s an elevated, healthier recipe that the whole family will love! Hope you are having a lovely long weekend ☀️⁣ ⁣ Ingredients ⁣ 8-10 mixed potatoes or red potatoes, sliced thinly ⁣ 1/4 cup olive oil⁣ 1/4 cup walnut oil⁣ 1 small handful parsley ⁣ 1 small handful dill⁣ 1 small handful tarragon ⁣ 1 green onion, chopped⁣ 1/2 serrano pepper ⁣ 1 tbsp dijon mustard⁣ 1 tsp stone ground mustard⁣ 1 tsp apple cider vinegar⁣ 2 garlic cloves, minced⁣ 1 large celery stalk, cut into small pieces ⁣ Fresh cracked pepper ⁣ ⁣ Instructions⁣ 1. Clean and slice potatoes thinly. In a deep space pan, cover them with water until their submerged 1 inch. Bring the water to a simmer and simmer for 10 minutes. Be careful not to overcook them or they will become mushy).⁣ 2. Drain and let the potatoes cool. While cooling, add all other ingredients to a blender and pulse until combined. ⁣ 3. Once the potatoes are cool, drizzle the spicy herb dressing on them. Toss until the potatoes are covered. Add celery and top with green onions, additional herbs and salt and pepper to taste.

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It may be a bold...

Even though this Memorial Day Weekend will feel a bit different, I am still going to celebrate with some yummy appetizers and some BBQ. I always think of Memorial Day as the kick-off to Summer and this salsa recipe pairs well with some fresh guacamole, chips and sunshine! Enjoy your weekend ☀️⁣ ⁣ Ingredients:⁣ 2 tomatoes ⁣ 2 poblano peppers, roasted ⁣ 2 limes, juiced ⁣ 1 lemon, juiced⁣ 2 green onions ⁣ 1/2 Serrano pepper ⁣ 4 Roasted garlic cloves ⁣ 2 habaneros ⁣ Chili powder to taste ⁣ Cumin to taste ⁣ Salt and pepper to taste⁣ ⁣ Instructions⁣ 1. Blend all ingredients together in a food processsor

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Even though this Memorial Day...

When I shared a little behind-the-scenes of making these meatballs on my stories, I received so many DMs of people who couldn’t wait for this recipe! Mixed veggies (use what you have!) and mini meatballs make for the perfect casual dinner. ⁣ ⁣ Ingredients for the soup:⁣ 1 large onion, chopped ⁣ 2 large celery stalks, chopped⁣ 2 carrots, chopped ⁣ 1 head of broccoli, chopped⁣ 1 celery root, chopped⁣ 1 bulb of fennel, chopped ⁣ 1 leak, chopped ⁣ 2 zucchinis, chopped⁣ 1 bunch of kale, chopped⁣ 1/2 cup peas ⁣ 1 jalapeño, minced ⁣ 1 tsp fresh dill, minced ⁣ 1 tsp parsley, minced⁣ 1 tsp thyme, minced⁣ 1 tsp oregano, minced⁣ 1/2 tsp dried basil⁣ 1/2 tsp all purpose seasoning ⁣ 1 full lemon, juiced ⁣ 9-10 cups of vegetable broth ⁣ Salt and pepper to taste⁣ ⁣ For the meatballs:⁣ 1 lb ground chicken ⁣ 1/2 cup pesto sauce (I have a great recipe for this!)⁣ 1 egg ⁣ 1 cup almond or coconut flour ⁣ ⁣ Instructions:⁣ 1. Chop all your veggies into bite size pieces.⁣ 2. Add onion to 3 tbsp walnut oil, olive oil, or coconut oil. Sauté onion for 10 minutes. ⁣ 3. Add in leak and fennel and cook for another 8 minutes ⁣ 4. Add celery root, celery, and carrot to your pot. Cook for 5 minutes. ⁣ 5. Add in broccoli, zucchini, herbs, and jalapeño. Add salt and pepper to taste. Sauté for 2 minutes.⁣ 6. Add in broth and bring to a simmer. ⁣ 7. While it’s simmering, add ground chicken into a large bowl and mix in pesto. Add egg and flour, mix together and roll into balls. Place on a parchment lined baking sheet. ⁣ 8. Bake meatballs at 375 F for 12 minutes, rotating them halfway through. For the last 2 minutes, turn oven to broil so they turn nice and golden brown. ⁣ 9. Add in chopped kale and peas to your soup and turn off the heat. Before serving, add in lemon juice. Dish into soup bowls and top with finished meat balls.

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When I shared a little...

Pesto is my favorite. I put it on pizzas, pastas, roasted vegetables, sandwiches, chicken— anything really! I made a fresh batch today and wanted to make sure you guys knew this recipe Xx ⁣ ⁣ Ingredients:⁣⁣ 1/2 cup toasted walnuts ⁣⁣ 1/4 cup toasted pine nuts ⁣⁣ 1/4 tsp sea salt (plus more to taste)⁣⁣ 2 cups fresh basil (packed)⁣⁣ 2 cups spinach (packed) ⁣⁣ 3 cloves garlic (minced, about 1 1/2 tbsp)⁣⁣ Optional: 3 tbsp sun-dried tomatoes (chopped, if in oil: drain) ⁣⁣ 1/2 cup extra virgin olive oil (more may be needed) ⁣⁣ Pepper flakes to taste⁣⁣ Salt and pepper to taste⁣ ⁣ Instructions: ⁣ 1. First, toast your nuts in the oven until golden brown. ⁣ 2. Add all ingredients in a food processor and blend. Add olive oil as you blend to reach your desired consistency. Store in the fridge and enjoy!

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Pesto is my favorite. I...

Lamb chops were always on my list of “special occasion” foods but I saw a few at the farmer’s market and set out on the task of preparing them for dinner tonight. They turned out delicious and would be a great option for a romantic date night in quarantine or for a family dinner at home!⁣ ⁣ Lamb chops (amount depends on how many people you’re serving)⁣ 1 cup peas ⁣ 1 handful fresh mint ⁣ 1 handful fresh parsley ⁣ 1 handful fresh dill ⁣ 1 handful fresh tarragon ⁣ 1/3 cup walnut oil (or more based on desired consistency)⁣ 1/3 cup olive oil (or more based on desired consistency)⁣ 1 whole lemon, juiced⁣ Salt and pepper to taste ⁣ ⁣ Instructions ⁣ 1. Preheat your oven to 400 F. ⁣ 3. In a cast iron skillet, pan sear your lamb chops on super high heat until golden brown on each side. ⁣ 4. Once browned, move the lamb chops to the oven to cook for 8-10 minutes, depending on how thick they are. ⁣ 5. Bring water to a boil on the stove and add in your peas. Cook your peas for 30 seconds, take them out and rinse them in cold water to stop the cooking process. ⁣ 6. In a food processor, add your fresh herbs, oils, lemon, peas and seasonings. Pulse until you reach your desired consistency— I prefer mine not to be completely smooth!

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Lamb chops were always on...

I love this salad for the variety of textures— each bite is a little different! This salad is chopped finely, making tossing this one a breeze. A trick to making any salad more filling is roasting some veggies and throwing those in. Even if you don’t use it all, I love to store the extra in my fridge for an easy side dish later in the week! ⁣ ⁣ Ingredients⁣ 5 cups of spinach ⁣ 1 bunch asparagus ⁣ 1 medium kabocha squash⁣ 1/4 cup toasted sunflower seeds⁣ 1 cup broccoli sprouts ⁣ ⁣ Dressing ingredients ⁣ 6 tbsp extra virgin olive oil ⁣ 1/2 lemon, juiced ⁣ 1 tsp peach vinegar (if you can’t find this, you can sub for apple cider vinegar no problem!)⁣ Salt and pepper to taste ⁣ ⁣ Instructions ⁣ 1. Preheat your oven to 350 F. Clean and chop asparagus. Toss with some olive oil, salt and pepper and roast for 12-15 minutes. ⁣ 2. Raise your oven temperature to 400 F. Cut your squash into thirds and scoop out the seeds. Toss your squash thirds in some coconut or walnut oil and sprinkle with salt and pepper. Flipping halfway through, roast for 30 minutes or until fork tender. ⁣ 3. Chop your greens finely and arrange your other salad ingredients. Toss well and enjoy!

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I love this salad for...

The refreshing ginger totally balances this creamy and savory carrot-leek bisque. You might even have most of the ingredients on hand so just make sure sure to add fresh ginger, turmeric and enough carrots to your next grocery list! Enjoy :)⁣ ⁣ Ingredients ⁣ 2 leeks (white and green parts only, cut into 1/4 inch thick slices)⁣ 2 lbs carrots, peeled and cut into 2 inch pieces (will yield about 5 cups)⁣ 7 cups unsalted chicken or vegetable stock⁣ 1/2 onion⁣ 2 tbsp coconut cream⁣ 1 tbsp sesame seed oil ⁣ 1 tbsp dry mustard⁣ 1 tsp Celtic salt ⁣ 1/2 tsp black pepper⁣ 1 tsp lemon zest ⁣ 2 tbsp fresh lemon juice ⁣ 2 inches fresh ginger, grated⁣ 2 inches turmeric, grated ⁣ 1/8 tsp cinnamon⁣ 1/8 tsp all spice ⁣ ⁣ Instructions⁣ 1. Add the carrots and stock to a large soup pot. Cover and cook on high until carrots are soft (20-25 minutes). Add the fresh turmeric and ginger and cook for 3 minutes. ⁣ 2. Heat your oil in a large nonstick skillet over medium high heat. Add your leeks, chopped onion, salt, pepper and mustard. Cook for 3-4 minutes or until the leek is slightly softened. ⁣ 3. Once cooked, add the leeks and onion to the large soup pot.⁣ 4. Let cool slightly and transfer to a blender. Blend until smooth. Stir in lemon zest, coconut cream and desired salt and pepper. ⁣ 5. Ladle your soup into bowls and garnish with your favorite toasted nuts or seeds. Fresh chives would also be delicious!

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The refreshing ginger totally balances...

Just because we’re in quarantine doesn’t mean that you shouldn’t still spend the time doing things that bring you joy. For me, limiting grocery store trips is proving a bit challenging but I’m having fun experimenting with what I have on hand and in the fridge! Continuing to do what I love is really helping me feel like “me” in this crisis.

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Just because we’re in quarantine...

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