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New Year, New Diet.

The Facts About Top Diet Trends

diet plan

Anyone on a new diet this year, err lifestyle plan?  New Year’s resolutions are all about losing weight, getting healthy and making changes.  There is certainly no shortage of diet trends out there but picking the right one for you can be tricky.  Not everyone has the same goals, or the same budget.  So, I thought I’d help you narrow down the choices based on facts.  Here are the top diet trends, a list of some important info, and a link where you can find more information.  (*Disclaimer: this list is in no way comprehensive or meant to cure or treat any disease or illness.  You should consult your doctor before beginning any new diet plan.  Also, I do have my degree in dietetics and have studied food, nutrition and culinary arts for the entirety of my adult life.  But I’m not a doctor.  The statements below are a collaboration of my opinion (the list itself) and researched facts (specifics pertaining to each diet plan).)  There are a zillion diets out there.  If the one you are interested in is not on this list, email me and I can help!



The basic premise is to eat like a caveman.  There are some conflicting ideas about whether the intention is to eat only foods found in the paleolithic era.  But since woolly mammoths and cave lions are now extinct, we have to be a little flexible.  While finding food is a smidge easier, i.e less hunting and gathering, more loading up the cart at Whole Foods- the idea is that the foods should be about the same; whole, nutrient dense, not-processed foods.



Foods Allowed:

  • Grass Fed meats, Eggs, Fish and Seafood, Vegetables, Fruits, Nuts Seeds, Healthy Fats and Oils (olive, walnut, coconut, flaxseed, grapeseed, and of course avocado). Organic, non-GMO as much as possible.

Foods to Avoid:

  • Grains, Preservatives, Dairy (though some raw dairy is sometimes allowed), Refined Sugar, Refined Vegetable Oils, and even a few surprising foods like Legumes, Beans and Potatoes.

The various foods allowed and not allowed are not just based on what was available when our stone-age ancestors walked the Earth, but also about potential health benefits and harmful properties inherit therein.


Whole 30:

You can do anything for 30 days.  And 30 days is just enough time to cut out the junk, let your body heal, establish healthier habits with food and get to a better you.

Foods Allowed:

  • Moderate amounts of meat, seafood, eggs. Lots of vegetables.  A few fruits.  And plenty of natural fats.  The idea is to consume whole, natural foods that are not processed, as minimally processed as possible, or to be able to read and understand every ingredient on a food label.

Foods to Avoid:

No Alcohol

  • Added Sugar- of any kind. So, no honey, agave, date syrup, coconut sugar, stevia or maple syrup.  Basically, if it makes the food sweeter, it’s a no-go.  I see you sneaky fruit juice!
  • Alcohol, even for cooking.
  • All grains.  Glutenous or Gluten Free.  Period.
  • No one really knows what legumes are (just kidding, we do!), but things like beans, lentils, soy and peanuts qualify.
  • Eggs of all forms-raw, pasteurized, fermented, frozen or soured.  If it comes out an animals mammary glands, it’s dairy.  And just to be clear, eggs are not dairy…they are just usually found in the diary section of the grocery store because that’s where the refrigerators are.
  • Some popular preservatives like Carrageenan, MSG and Sulfites.
  • And they also discourage the creation of “junk like foods” made from approved foods. Trying to make a chicken breast and broccoli brownie just misses the point altogether of avoiding junk food, doesn’t it?

Weight Watchers:

This oldie, but goodie, just got a face lift!  Their new Freestyle program offers greater flexibility with food choices, but still keep the accountability and tracking features that have scientifically proven to contribute to overall weight loss success.

Foods Allowed:  

  • All of them! Each food is assigned a point value, and based on your goals and current stats, you are assigned a certain number of points each day.  Spend, or rather eat, the points as you like, but track it all for greater success.

Foods to Avoid:

  • The usual- highly processed foods, added sugar and unhealthy fats.


Mediterranean Diet:

mediterranean dietAnother classic, this diet has been on the top 5 list for decades.  Developed after the eating habits of Mediterranean countries like Greece, Spain and Italy, it mingles moderation and foods proven to help reduce risks for chronic and acute illness.

Major Points:

  • Eat primarily plant-based foods like fruits, vegetables, whole grains, legumes and nuts.
  • Replace butter and other saturated or trans-fats with heart-healthy fats like olive oil.
  • Limit red meat to a few times a month.
  • Eat fish and chicken several times a week.
  • Enjoy red wine in moderation (optional).
  • Get plenty of rest and enjoy meals with friends and family.


Ketogenic (aka Keto) Diet:

First, it is important to note that ketosis is not the same as ketoacidosis.  They are related, but the latter is very dangerous and can lead to serious complications.  Ketosis is the precursor to ketoacidosis, and while it is technically considered an adaptive nutritional state, it does have some important medical benefits.  The diet first started as a treatment method for epileptic patients to reduce seizures in the brain.  Previous therapies included outright starvation, which produced the same result.  However, the body suffered greatly as there was no nutrition to support the rest of the body.  What is now called “fed starvation”, the body gets the nutrition it needs thru the high fat, moderate protein, very low carb diet, and the brain gets the relief it needs thru the production of ketones.

Keto Diet

So what if you don’t have epilepsy?  Here’s where the science happens.  I’ll try to keep it simple.  Basically, the human body “prefers” glucose as a fuel source.  Think sugar and carbohydrates.  That’s why when you are hungry, I mean really really hungry, you unconsciously go for the sugary snacks and drinks.  They work fast because it is an efficient fuel source.  But what would happen if fat was the primary source of fuel for the body, and carbohydrates the last?  Well, that’s the Keto diet!  In a nut shell, the body doesn’t use fat directly as a fuel source, but instead has to convert it to glucose for use.  In that process, ketones are produced, and the body uses them for energy.

So how does someone lose weight eating mostly fat, if they already have excess fat?  Great question!  The answer, it takes some time.  Being in ketosis doesn’t happen overnight.  It can take anywhere from 2 weeks to 2 months, depending on activity level and other factors.  But once you reach that stage, your body has basically converted its primary fuel source from carbohydrates to fat.  And just like ALL FOOD you consume, taking in too much will lead to the excess being stored as fat- so you have to find the ratios that work best for your body and your activity level.

Foods Allowed:

  • Fat, like olives, avocados, bacon, fatty meats, butter, full fat cheese and other dairy, nuts. About 70% of your total calories for the day should come from fat. (As good an excuse to by the Wagyu beef as any!)
  • Moderate amounts of protein like red meat, chicken, eggs, fish and seafood. About 25% of your total calories should come from protein.  (This can be tricky to calculate since most protein is not just straight protein, but also contains some fat.)
  • Net Carbohydrates. Net, meaning total carbs minus the dietary fiber.  You can find it on a food label.  But remember, vegetables are technically carbs, albeit high fiber carbs.  But only about 5% of your total calories should come from carbohydrate food sources.

Tracking is key until you find a rhythm.  I suggest the My Fitness pal app, #notsponsored, because it does all the work and math for you.  Also, it is really easy to select foods from a list or add your own with the barcode scanner feature.

Foods to Avoid:

  • There isn’t a specific list of foods to avoid. Although high sugar foods like sweets, sodas, candies, etc. should just generally be avoided.  Also, high glycemic index foods like potatoes, pasta, rice, etc. are going to be hard to factor in because of their high net carb value.  That 5% will go fast!
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Chef’s Spotlight: Chef Jonelle Luchsinger

This month’s Chef’s Spotlight: Meet Chef Jonelle!

Chef Jonelle Luchsinger
Chef Jonelle Luchsinger

Raised in Anchorage, Alaska and Upstate NY, Chef Jonelle began her informal culinary training at a 100-year-old restaurant on one of The Finger Lakes. She quickly fell in love with cooking and decided to continue her education at Johnson & Wales University.  She graduated in 2007 with an associate’s degree.

Eager to practice her skills and further her education through experience, she worked for a variety of restaurants ranging in Middle Eastern, Modern American and Italian cuisines. She took pride in starting from the bottom, working her way up each station, absorbing everything she could along the way.

An opening in the in-house bakery of Rosalies Cucina, where she worked on the line, led to a full-time head baker position and a new love for bread and pastries. She would later go on to work under Maurizio Negrini, of Izzio’s, learning the art of Artisan Italian Bread.

Restaurant and bakery industries can be rough. They generally require working long hours on your feet during nights, weekends and holidays. In return, the pay is low, the benefits are few and the turnover is high causing for stressful working conditions. Even in the best managed restaurants, it’s hard to find a work/life balance while working opposite schedules as the rest of society. The high demands paired with few rewards of the industry can quickly turn the passion you once had into resentment.

Five years after switching gears to Quality Assurance and Food Safety Roles, she found herself once again on her feet, in her kitchen most nights and weekends. This time cooking not only because she wanted to, but because she had to.  An artist needs a creative outlet and a chef needs to cook!

Chef Jonelle is currently one year into her dream job at Friend that Cooks!  She is able to spend her days cooking; doing what she loves all while having endless creative freedom, a desirable schedule, a great management team supporting her, and amazing clients to cook for! Chef Jonelle currently lives in a north suburb of Denver.  She likes to grow her own vegetables and is planning her wedding that will take place later this year.

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Super Bowl LII Game Day Food

Our Favorite Super Bowl Recipes

It’s time to start thinking about your super bowl eating strategy because let’s admit it – you’re only here for the food. Sure, two great teams are going up against each other for a shot at that ring. But we’re here for the tasty, tasty food. And maybe the commercials too.

Whether your keeping things simple, heading to a potluck party or hosting a huge gathering, we’ve got some great recipe ideas that are sure to keep your guests satisfied from kick off to MVP pick. Check out our personal chefs’ favorite game day food below!

BLT Bites – Chef Brandon O’Dell

1 pkg     cherry tomatoes
¼ lb       crisp cooked bacon (substitute turkey bacon for a low-fat recipe)
1 cup     parsley leaves
½ cup    mayonnaise (you can substitute fat free mayo to make this low fat)

This is a stuffed cherry tomato recipe that resembles the popular flavor of BLT sandwiches. Start by using a sharp paring knife to cut a flat base on the bottom of each cherry tomato. Don’t cut off too much, just enough to give the tomato a small, flat base. With the same knife inverted downward, cut out the stem area of the tomato creating a circular opening ¾ the diameter of the tomato and hollowing out at least half of the inside of the tomato without cutting to the bottom of the tomato. Place tomatoes to the side to drain while you prepare the filling.

Break the bacon into pieces by hand and place in a food processor. Add the parsley and the mayonnaise. Blend until all pieces are small enough to be piped through a 3/8 inch opening. If the ingredients seem too dry to pipe, add mayonnaise until the filling is the correct mixture. Depending on the thickness of your bacon, you could also have to use less mayo than the recipe calls for. If you’re unsure, add half the mayo and blend, then continue to add more until the mixture reaches a consistency that can be piped, but not so loose that it is runny.

Put the filling mixture into a pastry bag, or create a makeshift pastry bag by putting the mixture into a one gallon plastic storage bag, cutting just enough of the tip to make an opening a little less than half an inch. Pipe the mixture into the openings of the tomatoes and chill until it’s time to serve. These tomatoes add beauty to any food table, and are incredibly flavorful while still being very simple.


“Banh Mi” Sliders – Chef Mark Maybon
Banh Mi Sliders

1 lb ground chicken thigh
1 lb ground pork
3 cloves garlic, minced
2 tbsp ginger, minced
1 shallot, minced
1 tbsp lemongrass, finely minced (only tender core)
2 eggs
2 tbsp oyster sauce
1 cup breadcrumbs


  1. Saute first 4 ingredients until translucent and fragrant. Cool slightly.
  2. Gently mix sauteed veg and the rest of ingredients in a large bowl until just combined and homogenous.
  3. Line a rimmed baking sheet with aluminum foil or parchment paper. Spray with cooking spray or oil. With wet hands, roll meatball mix into 1.5 oz balls and slightly flatten before putting on prepared sheet pan.
  4. Roast at 375 F until cooked through, approximately 12-15 minutes.

Cilantro Lime Carrot Slaw
3 cups shredded carrots
1 bunch minced cilantro
1 lime, juiced

  1. Toss to combine.

Oyster Sauce Aioli
1 cup mayonnaise
1/2 cup oyster sauce

  1. Stir together in a bowl.

To assemble, split slider buns and spread aioli on top and bottom. Placed carrot slaw on bottom and top with meatball. (Optionally add super thin sliced fresh jalapeno rounds.) Place top buns on and skewer sliders to hold together for presentation. (If using jalapenos on all or half of sliders, place a slice on top to warn guests of spiciness)


Shredded Chicken Taquitos – Nate Lane

1.25lbs chicken breast, cooked & shreddedShredded Chicken Taquitos
4 ounces frozen chopped spinach
6 ounces cream cheese, softened
one packet Williams taco seasoning
20 corn tortillas
oil for frying


Mix chicken, spinach, cream cheese, and taco seasoning. Heat tortillas in microwave till warm and flexible. Divide chicken mixture among tortillas and wrapped tightly. Use toothpick to hold in place and pan fry over medium heat till each side is slightly browned. Best served with guacamole!

Teriyaki Wings – Chef Karie Baima

2 lb wing drummettesteriyaki wings
1 tbsp minced garlic
1tbsp minced ginger
1/3 c low sodium soy sauce
1/3 c brown sugar
2 tbsp aji mirin
3 green onions sliced
1 tbsp sesame seeds
Salt to taste


Heat oven to 350 °. Toss the wings with salt to taste and spread on a sheet pan. If the wings are touching, then use 2 sheet pans. This way they get crispy. Bake for 25 minutes, flip them and rotate the sheet pans and bake another 15 minutes, or until very tender. Meanwhile, in a small saucepan, simmer the soy sauce, garlic, ginger, brown sugar and mirin for 10 minutes. Toss the sauce with the wings after their 2nd part of cooking. Return to the oven for another 10 minutes. Garnish with green onions and sesame seeds.


Buffalo chicken dip – Chef Travis Shaw

3-5 stalks celeryBuffalo Chicken Dip
1 onion
2-3 chicken breasts
2 cups buffalo sauce
1 package cream cheese
Blue cheese to taste
Salt and pepper to taste


1) Sear chicken, remove, bake in 350F oven till cooked through
2) dice vegetables and add sauce or pan to deglaze
3) add buffalo sauce, cook till simmering, remove from heat, S&P to taste
4) beak apart cream cheese into pan and mix with till melted
5) pull chicken and add to pan
6) sprinkle blue cheese to taste
7) bake to melt cheese
8) enjoy with chips or veggies, great as lettuce wraps


Vegan cheese dip – Chef Emilie Newcomb

1 large carrot, peeled Vegan Cheese Dip
2 medium sized Yukon gold, peeled
3 cups veggie broth
1/2 onion
4 cloves garlic
3/4 cup cashews
1/4 cup nutritional yeast
Paprika, cayenne, curry powder, black pepper, salt (to taste)


– Cut potato and carrot into 1-inch cubes
– In a pot, cook potato and carrot with veggie stock until soft
– While that’s cooking, chop the onion and garlic and sauté on medium/low until translucent
– Pour everything into blender
– Add cashews, nutritional yeast, and spices
– If it is too thick, add more stock. If it is too thin, add more cashews and nutritional yeast
-blend on high for one minute
– Add all spices
– Taste, then adjust to your liking
– Enjoy!


For more fun party foods ideas, follow us on social media for daily meal posts! Or check out our website here to learn more about our services.

Click the links below for quick access!


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Save Your Summer: A Guide To Sun-Drying

sun-dried tomatoesIt’s the end of the growing season for most of our summer herbs and vegetables, or at least close to it.  Maybe you were really lucky and able to eat everything you grew, or gave it away.  Or maybe you are like the other 99% of the population and you ended up with a bumper crop of all of your favorite things.  It happens to the best of us.  Our eyes are bigger than our proverbial garden stomachs and we buy too many plants.

But what happens to the extras?  After your neighbors and co-workers have had their fill, you’ve canned, pickled and preserved until your shelves are full but you can’t bear to see the precious hard-work go to waste.  There is still one easy, and very tasty way, to save the last bits of summer.  Sun-Drying!

I was thinking about this during the #SolarEclipse2017, when everything was all about the sun.  And it’s an excellent way to preserve fruits, veggies and herbs!  It also lends them to your favorite fall and winter recipes different than canning would.  So, what is good to sun-dry?  Almost everything!  But before you toss your produce on the back porch and call it good, there are a few things to keep in mind.

The whole point of sun-dying is to remove as much moisture as possible from the produce in order to preserve the flavor and nutrients for later use.  Bacteria and mold need moisture to survive and grow.  Remove it, and no more bacteria.  Some produce is going to take longer than others to achieve optimal dryness, so you have to pay attention.  Hot, all-day sun is best, and pay attention to humidity levels.  We want water leaving the produce, not going back in!

Equipment.  Tossing some tomatoes on a sheet pan and calling it good is only going to get you a big, moldy blob of tomato goo.  You need to make sure there is plenty of room for air to circulate around the entire vegetable or fruit to make sure it dries evenly.  Use a sheet pan, lined with parchment and a drying rack.  This will elevate the product to allow even air flow.  Also, unless you plan on standing over the product for a day or two, you might need to protect it from critters; bugs, squirrels, birds and the like.  You can easily make a cage of chicken wire or other wire grafting material and cover it with cheesecloth or some other kind of netting-like fabric.  Remember, sunlight is key, so make sure you can see thru it well.   You can also purchase something like this from Amazon.

Size.  In this case, it matters.  Just like when you cook food, it needs to be of uniform consistency and shape.  Also, the smaller the food, the faster it will dry.  For tomatoes, slice them in half or quarters and remove the seeds.  For zucchini, squash, peppers, etc, slice them into ¼ inch rounds or strips.  Slicing is a good idea for fruits too.  You also want to cut your produce to allow air inside the flesh.  The skin is there to keep air out.  So you need to break the skin to allow air in.  For berries that you would want to keep whole (because who wants to slice a million pounds of blueberries?!), blanch in boiling water for a few seconds to crack the skin.  This could work for cherry tomatoes too.

Oxidation.  You know when you’ve cut into an avocado and it starts to turn brown?  That’s called oxidation.  It’s when air mixes with the molecules of the flesh of the fruit and makes it turn an icky brown color.  It’s still delicious, just not delicious to look at.  It mostly happens to fruit and there are a couple of ways to prevent it.  Soaking the fruit in a mixture of lemon juice and water will usually do the trick.  Ascorbic acid and citric acid work well too.  You can buy them in powdered form to sprinkle on the flesh of the fruit.

Leafy greens and herbs.  Air drying herbs is my favorite way to preserve them.  I can only eat so much pesto by January before I wish I had some plain fresh basil.  Freezing in olive oil, or making an herb oil is good too, but limiting to how I can use it in a finished product.  Pick the leaves from the stems of the herbs and lay out on a parchment lined sheet pan.  You don’t need a drying rack in this case because of the flat, thin nature of the leaves.  Spinach, kale and chard are all great to air dry too.  You want the leaves to be as separated as much as possible.  And thicker, curly leaves like kale will take longer than the tiny leaves from herbs like thyme and oregano.  Dry whole, chop later.

If you don’t have a lot of direct sunlight, or maybe you don’t have the space to sun-dry, the oven works well for drying too.  Set it to the lowest temperature setting possible, and apply the same rules as above.  The oven will most likely take less time, as it is a more direct heat applied in a smaller space, but the results should be the same.

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Lose Weight Walking – Health Ambition

walking up stairs for weight lossCan You Lose Weight by Walking?

As the end of summer approaches and school starts back up,  schedules start to fill up quickly again. Sometimes you start to lose sight of your daily tasks and goals, like keeping up with your fitness regime. Maybe you haven’t exercised in a while or just starting out. Some people might be nervous about getting started or need that extra push to start up again. Walking is a great first step for that (pun intended).

Our friend, Helen from Health Ambition, wrote an article about the benefits of walking and how to get started. Walking is a great low impact exercise with a high impact on reducing stress and improving overall health and weight loss. Did you know that walking 75 minutes a week can drastically improve general health conditions. Check out the article below for quick tips, tricks and motivation to start walking again!

Can You Lose Weight Walking 

For more tips and information from Health Ambition, check out there Facebook page here.

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Chef’s Spotlight- Elizabeth Armstrong


This month’s Chef’s Spotlight features our new admin and office assistant, Elizabeth Armstrong.  Elizabeth was born and raised in Olathe, Kansas. She graduated from Olathe South High School in 2006 and went on to receive a Bachelor’s in Mass Media Advertising with a minor in fine arts from Washburn University in 2013.  Elizabeth spent a period of time designing websites and teaching drawing classes to elementary school kids.  She has also worked in the service industry for 14 years.

Elizabeth has a passion for all kinds of art and helping others. Staying creative is an ongoing outlet for her. She enjoys going to art exhibits, being out in nature, spending time with her niece, going to concerts and binge watching Netflix.

WELCOME ELIZABETH!  Not technically a chef, but definitely an important addition to our Friend That Cooks family, Elizabeth started with us in early May.  She works in our new headquarters office in Shawnee as our office assistant, website tamer and social media guru.  Check out her work on our Facebook and other social media platforms.



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Build Your Cookbook Library Like A Pro

We all have it.  That one book sitting on the counter.  Bent spine, dogeared, bookmarked and stained.  It’s the go-to.  The favorite.  Maybe it’s a collection of family heirlooms, a digital wallet stored on your iPad, a wedding present from your dear Aunt Sally, or a corner bookstore find.  A good cookbook can help plan that Thanksgiving feast for 20 or Tuesday night’s meatloaf supper.

For our chefs, they are a source of inspiration, and a education.  Just like a any other professional, chefs need to keep up with current trends, and brush up on techniques learned early in our careers.  It’s more than a hobby- it’s a lifestyle.

We get asked all the time, “What book should I have in my kitchen?”.  So we wanted to put together for you a  list of our chefs’ favorites.  Some are more reference books than recipe books.  But we still think they are great, even for the most novice of cooks.  Check out our list below and comment on your favorites.  Follow us on Instagram for the latest updates from Friend That Cooks!

The Complete America’s Test Kitchen TV Show Cookbook is great for everyday recipes.
Charcuterie, for meats: smoking, curing, salting and more. 
The Chefs Reference Guide is a great resource for the advanced home cook.
Instead of Google, grab a copy of Food Lover’s Companion. A great resource for anything food.
Composing the perfect dish is a breeze with Culinary Artistry. A great resource book for all home cooks.
Genuinely delicious and fun “fancy southern” cuisine from a Top Chef contestant, Fire In My Belly.
Learn everything pasta in Flour+Water: Pasta.
If bread is your thing, or maybe you want to learn, Flour, Water, Salt, Yeast is great to have in your kitchen.
The French Laundry Cookbook delivers beautiful pictures and exquisite technique.
TV show personality delivers classic and fun foods in Guy Fieri Family Food.
Sean Brock, a Charleston legend in his own right, shows you how to make classic, southern dishes that are beautiful and sustainable.
Momofuku is a must for anyone looking to step-up their Asian culinary game.
On Cooking, a texbook and staple for any cook. A must-own for all.
Staff Meals is fun and original cookbook with wholesome recipes, unique ingredients and a laid-back approach.
Bon Appetit’s The Grilling Book should be your can’t-live-without, summer grilling guide.
Get serious pastry skills with The Pastry Chef’s Companion recipe and resource guide.
Not just for vegans, Thug Kitchen’s NSFW first official cookbook has taken the food world by storm. Get serious about eating more vegetables and get a copy of this book…yesterday!


Ethnic Food Lover’s Companion makes cooking your favorite ethnic dish a breeze.
The Cook’s book is a great resource for tips and tricks from chef’s all over the world.


If you like breakfast foods, you need The Breakfast Book. Think farm-house simple.
When you aren’t sure what to pair with this, or how to spice that, The Flavor Bible is every cook’s go-to.
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Too Many Tomatoes I From Mama Natural

28 Things to Do With Too Many Tomatoes

tomatoesLate in the summer, many gardeners end up with too many tomatoes! Come late-August, you may end up with a dozen or two heirlooms ripening on your kitchen counter, with dozens more cherry, San Marzano, Brandywine, Yellow Pear, Roma, Campari, Jubilee, Beefsteak and countless other tomato varieties ripening on the vines outside.

This is not necessarily a bad thing but it can be intimidating trying to think of ways to utilize them. Before we start, I have an idea of my own. First, cook down those fresh tomatoes and add some onion, celery and celery salt until the vegetables are tender. Now run that through a food mill and add some salt and lemon juice to taste. Don’t forget the last and most crucial ingredient…Vodka!

Now that you have a delicious bloody mary in your hands, you can click the link below to find out 28 ways to use all those extra tomatoes from your garden while they are at peak freshness!

28 Things to Do With Too Many Tomatoes

Leave a comment below with your favorite ideas and recipes using your garden vegetables and herbs.

Click here to learn more about Friend That Cooks Personal Chef Service.



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Healthy Eating From Plant to Plate

Plant to Plate Meal Prep

Fresh Herb PlantFresh Herbs from PlantMeatball Marinara from fresh herb plant

From plant to plate! Our in-home #PersonalChefs will utilize your garden to help save money and add some extra flavor into your healthy weekly #mealprep dishes.

This meatball in marinara with pasta, broccoli and green beans is just one example of how our chefs can use fresh herbs and vegetables from your garden in the dishes. Using your own garden will not only save you money, but also insure that your getting the freshest ingredients.

As the summer goes on, you will start harvesting more herbs and veggies than you know what to do with. Let our chefs create dishes from your garden that you can freeze for later or eat right now. We can make tomato sauce, casseroles, bread, or soup to freeze for the winter. Or you could throw a huge veggie barbecue for your friends and we’ll do the cooking! Whatever you decide, let us help you get the most out of your green thumb.

Learn more about how we can utilize your garden ingredients and our meal prep services at our website!

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From Food & Wine | Maple Roasted Ribs

Maple Roasted Ribs

Hey, here’s a great maple roasted ribs recipe we found at Food and Wine magazines website. Not all ribs have to be smoked, here’s another great way to make spare ribs. Our talented personal chefs know many fun and interesting recipes like this that we use every day for our weekly meal prep clients…

Maple roasted ribs from Food and Wine magazine
Maple roasted pork spare ribs from Food and Wine magazine

Learn more about weekly meal prep from Friend That Cooks Personal Chefs on our website.


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meal prep | bun thit nuong

Meal Prep Picture

Meal Prep Bun Thit Nuong

Bun Thit Nuong style bean noodle bowl meal prep with Chili-Lemongrass Pork Tenderloin and topped with fresh herbs.

Just one example of exotic In-home weekly #mealprep dishes made every day by Friend That Cooks #PersonalChefs.

See more at #healthyMeals #Fitness 😋

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