Chef Corey has created a favorite dish for this time of year. This stuffed chicken recipe is easy to make for two, or even for a crowd! (Just multiply the recipe). Read on to the next page for the recipe. Be sure to leave a comment if you make the recipe, we'd love to know how it goes!

1. Preheat oven to 400°F. Coat a 2 quart baking dish with coconut oil
2. Prepare the mushroom soup and friend onions – recipes below
3. Wash and trim about 2lbs fresh green beans (optional: shred in food processor for French style beans)
4.Place green beans in a pot and cover with soup.  Simmer for 10min until beans are softened.  Pour into baking dish and top with onions.
5. Bake 15min

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Healthier Fried onions
                          3 tablespoons coconut oil
                         ¼ cup non daity milk unsweetened
                          1 sweet onion, thinly sliced
                          ½  teaspoons salt + white pepper
                          ¼  cup gluten-free flour mix (or use brown rice flour)
                          1 teaspoon paprika
                        1/2 teaspoon garlic powder
Whisk flour, paprika, garlic powder, and salt in a shallow dish. Toss onions in flour – then dip in milk – then toss in flour again. Heat oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes.  
Vegan Cream of Mushroom Soup
1/4 cup avocado oil
1 medium onion, chopped
4 cloves garlic, chopped
3 large carrots, chopped
1 pound cremini mushrooms, roughly chopped
4-5 cups veg stock 
fresh thyme – just pull the leaves from a few stems
1 teaspoon freshly ground black pepper
1/2 cup raw cashews
 2 tablespoons sweet rice flour –whisked with 1/4cp veg stock
In a large pot sauté the onions in the oil until soft, about 5 to 10 minutes. Add the garlic, carrots, and half the mushrooms; sauté for a few minutes more.Add the stock, herbs, pepper, and salt. Simmer for 15min. Add the cashews and sweet rice flour and simmer another 15min. With an immersion hand blender, blend   until smooth and creamy.   Add the other half of the chopped mushrooms and simmer 10 more min.

​Fall is here!
When cooking with seasonal produce you get the best nutritional value! For this season you will be seeing me incorporate more apples, beets, cranberries, all squash items and sweet potatoes into your weekly meals. Here is an easy fall recipe for those looking for a healthy simple seasonal recipe.

​Living in California, we can buy essentially any produce year round. We are fortunate to have a mild climate to grow all types of produce and not be limited, but I believe in buying produce when it is at the peak of its growing season. 
         The fruit I am obsessed with this summer is the peach. You can not beat the sweet, juicy first bite of a perfectly ripe peach. My favorite summertime salad is peach, prosciutto, and burrata on top of a bed of arugula with a drizzle of balsamic glaze and freshly cracked pepper. It is a crowd pleaser at a dinner party or perfect for an al fresco lunch. Peaches can be grilled to bring out more sweetness when paired with vanilla ice cream or made into peach cobbler to end a summer BBQ.  Peaches are versatile in summer and in my opinion, need to be seen more on menus!
 
 

​Keto Avocado Brownies
 
4 large eggs
2 avocados
½ stick unsalted butter, melted
1/3 cup unsweetened peanut butter
2 tsp baking soda
2/3 cup stevia
2/3 cup cocoa powder
2 tsp vanilla extract
1 tsp kosher salt
 
Preheat oven to 350 degrees. Blend everything in food processor, place in prepared greased 8x8 dish. Bake 20-25 minutes and let cool.

Stay tunes .....  Check for more updates to come from Chef Meggan and her keto diet adventures!