Ingredients

• 1 tbsp vegetable oil
• 4 oz turkey kielbasa, diced
• 1 yellow onion, diced
• 3 celery ribs, diced
• 1 red bell pepper, diced
• 1 garlic clove, minced
• 1 chipotle pepper in adobo sauce, minced
• 3 cups corn kernels, fresh, frozen, or canned
• 2 large russet potatoes, peeled and diced
• 3 cups chicken broth
• 1 cup milk
• 2 tbsp cornstarch
• 2 tbsp water
• Salt and pepper to taste
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the kielbasa and cook, stirring, until it begins to brown on all sides, about 3 to 4 minutes. Add the onion, celery, and bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the garlic and chipotle pepper and cook for an additional minute. Add the corn, potatoes, chicken broth, and milk. Bring the mixture to a simmer, then reduce the heat to medium and cook until the potatoes are tender, about 15 minutes.
In a small bowl, whisk the cornstarch and water. Add the cornstarch mixture to the soup, stirring constantly, and cook for an additional 2 to 3 minutes.
Serve immediately topped with a dollop of sour cream and fresh chives or store in the refrigerator for up to 3 days.

Ingredients

• 1 cup strong brewed coffee, chilled
• 2/3 cup milk
• 1 ripe banana
• 2 tbsp vanilla protein powder
• 2 cups ice

Preparation

Combine all of the ingredients in a blender. Blend until smooth.
Enjoy immediately.

Ingredients

• 1 cup strong brewed coffee, chilled
• 2/3 cup milk
• 1/4 cup sweetened condensed milk
• 2 tbsp chocolate sauce
• 1/8 tsp salt
• 2 cups ice

Preparation

Combine all of the ingredients in a blender. Blend until smooth.
Enjoy immediately.

Ingredients

• 1 cup strong brewed coffee, chilled
• 2/3 cup milk
• 1/4 cup sweetened condensed milk
• 2 cups ice

Preparation

Combine all of the ingredients in a blender. Blend until smooth.
Enjoy immediately.

Ingredients

STRAWBERRY SCONES

• 2 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cut into 1/2″ cubes
• 1 cup diced strawberries
• 1/2 cup half and half cream
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp milk

VANILLA GLAZE

• 1 cup icing sugar
• 2 tbsp half and half cream
• 1/2 tsp vanilla extract

Preparation

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the chilled butter and mix it into the flour mixture with your hands until it resembles coarse crumbs. Alternatively, this can be done in a food processor. Once the butter is fully incorporated, add the strawberries and stir gently.
In a medium bowl, whisk together the cream, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix just until a dough begins to form. The dough will be slightly sticky.
Divide the dough in half and transfer the first half to a lightly-floured board. Form it into a disc that is about 1″ high and 8″ across. Using a sharp knife, cut the disc into 6 equal slices. Transfer the slices to a parchment-lined baking sheet and repeat with the other half of the dough. Using a pastry brush, brush the top of each scone with milk.
Transfer the scones to the freezer for 20 to 30 minutes.
In the meantime, preheat the oven to 375°F.
Bake the scones until they just begin to brown on top, between 17 and 20 minutes. Keep a close eye on them. If they begin to brown too quickly, place a piece of aluminum foil over top to slow the browning process.
Remove the scones from the oven and allow them to cool completely.
In the meantime, in a small bowl, whisk together the powdered sugar, cream, and vanilla extract. Drizzle the glaze over the cooled scones.
Enjoy immediately or store them in the refrigerator for up to 5 days.

Ingredients

CLASSIC PANCAKES

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 cups milk
• 2 large eggs
• 1/4 cup butter, melted

VANILLA BERRY SAUCE

• 2 cups mixed berries, fresh or frozen
• 1/2 lemon, juice
• 1 tbsp sugar
• 1 tsp vanilla extract

Preparation

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a second mixing bowl, whisk together the milk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until they are just combined. Don’t worry about any lumps in the batter.
Lightly grease a non-stick frying pan and heat over medium heat. Scoop about 1/3 cup of the batter into the center of the frying pan and cook, undisturbed, until bubbles begin to appear on top of the pancake, about 2 to 3 minutes. Flip the pancake over and cook it for another minute on the second side. Repeat until all of the batter is gone.
In a small saucepan, combine the berries, lemon juice, sugar, and vanilla extract. Bring the mixture to a simmer over medium heat. Cook until the sauce reduces and starts to thicken, between 7 and 10 minutes. Remove the sauce from the heat and allow it to cool for 5 minutes before serving.
The pancakes and sauce can be enjoyed immediately or stored in the refrigerator for up to 4 days.

Ingredients

• 1 tbsp oil
• 1 lb lean ground beef
• 1 lb ground chicken
• 1 yellow onion, diced
• 3 celery ribs, diced
• 2 carrots, peeled and diced
• 4 garlic cloves, minced
• 1/3 cup red wine
• 2 28-oz cans crushed tomatoes
• 2 cups beef broth
• 1 cup milk
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 2 tsp sugar
• 1 Parmesan cheese rind
• Salt and pepper to taste

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and ground chicken and cook, breaking it up with the side of a spoon, until it is no longer pink, 6 to 7 minutes. Add the onion, celery, and carrot. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook for another minute. Add the red wine and cook for 3 to 4 minutes. Add the crushed tomatoes, beef broth, milk, oregano, basil, thyme, sugar, and Parmesan rind if using. Stir well.
Bring the sauce to a boil, reduce the heat to low, cover, and simmer for 2 to 3 hours. Remove the lid and simmer for an additional 30 minutes. Remove the Parmesan rind and discard it. Season with salt and pepper.
Serve immediately or store in the refrigerator for 3 to 4 days. This sauce can also be frozen for up to 3 months.

Ingredients

• 3 cups old-fashioned rolled oats (gluten-free)
• 1/2 cup brown sugar
• 2 tsp baking powder
• 2 large bananas
• 1 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup blueberries

Preparation

Preheat the oven to 375°F. Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, combine the oats, brown sugar, and baking powder. Whisk until they’re thoroughly combined. Set aside.
In a large bowl, mash the banana until it’s smooth. Add the milk, eggs, and vanilla extract and whisk well. Pour the dry ingredients into the wet ingredients and stir. Fold in the blueberries.
Use an ice cream scoop to transfer the batter to the muffin tin. Bake until the muffins for 25 to 30 minutes. The muffins will be golden on top but chewy inside.
Enjoy immediately or store in the refrigerator for up to 5 days. These muffins can also be frozen for up to 3 months.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg, beaten
• 2 tbsp butter, melted

Preparation

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a second mixing bowl, whisk together the milk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until they are just combined. Don’t worry about any lumps in the batter.
Lightly grease a non-stick frying pan and heat over medium heat. Scoop about 1/3 cup of the batter into the center of the frying pan and cook, undisturbed, until bubbles begin to appear on top of the pancake, about 2 to 3 minutes. Flip the pancake over and cook it for another minute on the second side. Repeat until all of the batter is gone.
Serve immediately topped with more butter and maple syrup.