Fig and Goat Cheese Pizza



Pizza Dough out in to 10 inch round

2 TB Fig Preserves

1/2 cup Mozzarella Cheese

2 TB carmelized onions (Recipe below)

1/2 package Goat Cheese sliced into 1/2 inch thick rounds

Arugula and figs for Garnish

Truffle honey to drizzle on top


  1. Pre heat your oven to 400
  2. Roll out your pizza dough
  3. Spread your fig preserves over your dough
  4. Sprinkle your Mozzarella cheese over your dough
  5. Scatter your onions over your pizza
  6. Slice your Goat Cheese make sure its very cold so it will slice neatly (I recommend putting it in the freezer for 30 minutes)
  7. Place your goat cheese scattered on your pizza ( It does not neat to cover your pizza it should be enough that each slice gets a small piece)
  8. Bake for 10-12 minutes
  9. Remove from oven and Slice
  10. Sprinkle Arugala and cut figs over the top
  11. For the Finale drizzle truffle honey all over your pizza


Carmelized onion


1 large Spanish Onion

2 Tb oil

1 Tb Balsamic Vineger

1 TB Agave

Salt to taste



  1. Place your oil in the pot and add your onions , balsamic vineger, agave and salt
  2. Cook on Medium Heat for 20 minutes without moving it around so much so that the natrual sugars will come out
  3. When they are golden brown they are ready
  4. Use them on top of anything!!!

Cauliflower Stir Fry rice



One large onion diced

3 cloves garlic minced

1 bag mixed frozen vegetables

2 bags of Frozen Cauliflower rice

3 TB Soy Sauce

3 TB Coconut Aminos

1 TB toasted sesame oil

1/4 cup scallions chopped


  1. Sauce your onion till translucent
  2. Add your frozen mixed veggies cook for five minutes on high heat and keep stirring around
  3. Add your cauliflower rice and let your mixture cook on medium heat for ten minutes
  4. Add your soy sauce, sesame oil, coconut aminos and scallions
  5. Cook for another 2 minutes and its ready!

Golden Beet and Feta Cheese Salad



4 Golden Beets

1 lemon juiced

2 TB olive oil



1/4 cup crumbled feta cheese

Mint Leaves for Garnish


  1. Leave your beets unpeeled and wrap them in aluminum foil
  2. Roast the beets for 30 minutes on 425 (make sure they are ready by placing a knife in the middle of the beet if it slides through it is ready if not let it cook longer)
  3. Once your beets are ready Peel them and Slice them Very thin
  4. Assemble your Beets on a tray
  5. Whisk together your lemon juice, olive oil , salt and pepper
  6. Pour it over your beets
  7. Sprinkle your feta cheese over the salad
  8. Garnish with mint leaves. ENJOY!

Zucchini Pasta



4 Zucchinis Specialized

1 Red Onion Sliced

1 Yellow Pepper Sliced

12 cherry tomatoes sliced in half

12 mushrooms Sliced

8 Broccoli florets cut in half

Your Favorite Marinarra

1 TB of Pesto


  1. Using a Gotham air fryer tray Roast your specialized zucchini in the oven at 375 for 25 minutes
  2. Combine all your veggies sprinkle some olive oil and salt and place it in the oven with the zucchini
  3. After 25 minutes both trays should be cooked combine your zucchini and assorted vegetables
  4. Place your zucchini and veggies in a pot over medium heat and add your marinarra sauce and pesto
  5. Let it warm through
  6. Once its ready sprinkle some parmesan on top and its ready !



Appetizers, Entree

Seared Duck Breast with Orange Salad



2 Duck Breast

1/2 Cup Orange Apricot Marmalade

1 Tb Soy Sauce



Mixed Greens

Purple Endives


sliced almonds


segmented oranges


juice 1/2 orange

juice 1/2 lemon

2 TB soy sauce

2 Tb oil

1/2 tsp salt


  1. Marinate your duck breast for at least 24 hours
  2. Score your Duck breast making diamonds through the skin be careful not to slice through the meat
  3. Heat your skillet and place the duck skin side down for 4 minutes on medium heat
  4. Flip over your Duck and counting cooking on the other side for 4 minutes
  5. Transfer your skillet to a 350 degree oven and let it continue cooking for another 8 minutes
  6. Assemble your Salad and Whisk together your dressing ingredients
  7. Once your duck is ready place over your salad
  8. Pour your dressing over
  9. Enjoy!

Balsamic Chicken Skewers



Dark Meat Chicken Skewers Cut in half

Balsamic Glaze

1 cup balsamic vinegar

1 TB agave or honey



  1. Season your Chicken skewers well with Salt and pepper
  2. Heat up your grill and grill your Chicken for 5 minutes on each side
  3. Bring your balsamic vinegar and honey to a boil
  4. Reduce heat and let it simmer for half hour till it gets thick and coats the back of the spoon
  5. When your Chicken is ready brush them generously with your balsamic glaze

Serve on a bed of Masculine Leaves as an appetizer



Stuffed mushrooms


30 baby Bella mushrooms
Cored and cleaned
Tip do not soak in water Clean with a damp towel

2 TB butter
1 TB oil
1 onion diced
1 garlic clove
1 can of mushrooms drained and diced
1/2 cup mascarpone cheese
1/4 cup Parmesan
1 TB dried basil
1 TB dried parsley flakes
Salt to taste (optional you can use truffle salt)
Mozzarella cheese for sprinkling

Core and Clean your mushrooms
Add your oil and butter to a pan on med heat so your butter doesn’t burn
Add your onion and garlic sauté till translucent
Add your mushrooms
Remove from heat and cook
Add your mascarpone, Parmesan and spices
Place your caps on a sheet tray and spray them with pam and season with salt and pepper
Fill your mushroom caps
Bake on 350 for 15 min
Take out your mushrooms and remove any excess water and sprinkle your mozzarella cheese on top of your mushrooms
Place your tray back in the oven for another 15 minutes
Ready to eat!!!