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my first week at natural chef school

October 2, 2015 by Marin Mama 31 Comments

my first week at natural chef schoolHi guys!  I’m going to TRY (try is the operative word here, as it’s already week 2 and I’m barely getting this post together) and get out a weekly recap to you all about how schools going, as well as share with you all some helpful tips and insight as to what I’m learning, because I’m learning SO MUCH!  I’m totally LOVING school, but I will admit that it’s a big adjustment, like HUGE adjustment! I’m literally hitting the pillow at 9:00 most nights and getting up extra early to get everything done before school, like dinner prep, recipe testing, working out, life admin, you get it. Oh, and did I mention the homework? Yes, there’s HOMEWORK, and lots of it! I have to remember that it’s going to take me a couple of weeks, or maybe a couple of months, to get in the groove of things, but I don’t regret it for a minute, because as exhausted as I am, I know I’m following the right path and made the right decision to go to natural chef school.

Ok, so let’s get to the fun stuff. First off, I’m in total awe of all of my teachers. They’re all so dynamic, experts in their field and have these amazing careers and businesses outside of school. They’re extreme multi-taskers, passionate entrepreneurs and they reaffirmed that I made the right decision in choosing this program.

As far as my classmates go, there are 24 of us, (we break up into groups of 12) and we all range in age, culinary backgrounds and skill levels, but one thing we have in common is that we all love good food and are super excited to learn about nutritional and holistic cooking. It’s funny when you see what everyone brings to lunch, because everything is made from scratch and uber healthy. My classmates are topping their lunch with nutritional yeast, hemp seeds, seaweed and all sorts of crazy things. I actually feel like the oddball with my cute little “normal” lunches.

I wanted to share with you all some interesting facts that I’ve picked up on from class so far. Some of these facts you may already know, but they were new to me, so I thought if they were new to me, then they might be new to some of you. Wow, that was a mouthful!

Aluminum foil: Don’t use aluminum foil for cooking. Cooking your meat or veggies directly on aluminum foil leaches aluminum into your food, so it’s a big NO, NO!  Simple solution, use parchment paper instead! See, I’ve made the mistake in the past, so I just updated my “how to roast red peppers” post and told readers to switch over from foil to parchment paper. I actually just roasted a batch of red peppers on parchment paper the other day and they came out perfectly, so foil is not needed folks!

No, No to tin foilRimmed baking sheets:  Most commercial baking sheets (I think all of them actually) are made of heavy-duty aluminum, which like aluminum foil will leach into your food, so always line your rimmed baking sheets/sheet pans with parchment paper. For instance, if you’re roasting up sweet potato fries, cookies, chicken breasts or broccoli make sure to put a layer of parchment paper between the food and the baking sheet. The parchment paper prevents the aluminum from leaching into your food, so it’s basically a barrier.

I wanted to test this out because I know that certain things (like sweet potatoes) cook better on a well-oiled baking sheet, as they get crisper. I made up a batch of sweet potato fries and cooked them on the parchment paper instead of directly on the baking sheet, and I have to say that they turned out great, and the kids devoured them, so I’m a fan! Parchment paper is compostable, so you don’t have to feel too bad about using it.

Olive oil:  First off, never buy olive oil in a clear plastic bottle because light destroys it and will make it go rancid, and the plastic will change the flavor as well. Also, don’t store your olive oil on the stove top because heat also destroys it. Olive oil should be purchased in a dark glass container and stored in a cool dark place. Remember this: heat + light destroy olive oil and most oils as well. 

Interesting fact: Did you know that some supermarket brands of olive oil are not pure olive oil?  They actually have canola oil in them? WHAT??? This totally shocked me, so read the labels carefully! I never really paid much attention to olive oil, but when I heard that, I was converted, and now I’m only going to buy and support the pure stuff.  Pure extra virgin olive oil makes a world of difference, not only for health reasons, but it just tastes SO much better. I discovered an amazing local source for pure Olive Oil, Amphora Nueva.  They have a couple of stores in the Bay area including a new store in San Anselmo, which is 2 towns away from me, yay!  I’m noticing such a difference in my kale salad since purchasing this olive oil, and Zoe is a well.  She asked me the other night if I chad hanged the recipe somehow because the salad tasted SO good, and I just told her that I changed up the olive oil.kale salad made with Amphora olive oilOmega-6 & Omega-3: It’s important to get a ratio of 2:1 when it comes to Omega-6 and Omega-3 (2 Omega-6 to 1 Omega-3) and the best sources are from actual food, not supplements. We tend to have a much higher ratio of Omega 6 in our diets and not enough Omega 3, which can lead to all sorts of problems, but I won’t go into detail as to what those problems are because I’m learning about it all, and don’t want to give you wrong info.

Good sources of Omega-6 are; olive oil, nuts, olives, avocado, avocado oil, grains and seeds.

Good sources of Omega-3 are; chia seeds, flax seeds, flax-seed oil (only purchase flax-seed oil that is sold in the refrigerated section and in dark bottles, as flax-seed oil will go rancid when exposed to heat and light) hemp seeds, fatty cold water fish such as salmon, mackerel, and sardines.

So with all that being said, I went a bit crazy the next day at lunch. I topped some toasted Dave’s killer bread (I had 2 slices incase anyone is wondering) with a smashed avocado, coarse sea salt, hemp seeds and raw sunflower seeds.  Wow, it was an amazing lunch, and I was licking my plate clean!  The hemp and sunflower seeds added a great crunchy texture and a salty and nutty flavor.  avocado toast topped with sunflower seeds and hemp seedsOats: Did you know that oats are naturally gluten-free? They don’t contain gluten in their natural form. They’re typically processed in facilities that also process wheat and other gluten grains, so there’s where the gluten comes into play. So that’s why you pay more for gluten-free oats, because they have to be processed at a certified facility that only processes them alone. Basically the only difference between regular oats and gluten-free oats is the facility where they are processed. Pretty cool!

I’ve also been topping my overnight steel-cut oats with a tablespoon or two of raw whole flaxseeds, (I’ve just learned that we need to grind them first for better absorption, (see we’re learning new things every day) but it’s better to grind them fresh with a spice grinder than to buy ground flaxseed, but do what you gotta do, it’s all good in the end) paired with strawberries and almond butter!  The flaxseeds add a great crunchy texture to the oats. LOVE THEM!  I’ve even been tossing in some ground flaxseed into Zoe’s morning yogurt parfait, and chia seeds into Eli’s morning oats. Both kids are digging them, and don’t mind the addition!  AWESOME!   Yes, I still drink a cup or two of black coffee, but it’s all about balance, right?

overnight steel cut oats topped with flaxseed, almond butter and strawberriesSpeaking of balance, I ate so well last week that Eli and I treated ourselves to a cupcake from Kara’s Cupcakes in Palo Alto last weekend during his soccer tournament. Oh my gosh, those cupcakes are the BOMB!  I’m so getting the recipe and making them. I had the chocolate one with the coconut frosting, so good!  I’m still dreaming about that cupcake. Eli holding Kara's cupcakesNuts: I’m sure most of you know this, but you should store your nuts in the refrigerator, as they will last longer.  Also buy your nuts raw and toast/roast them yourself, as most store-bought toasted/roasted nuts are over-toasted. Raw nuts have a longer shelf life as well.

End note: Basically what I keep hearing is that we need to have a varied and balanced diet. It’s important for us to diversify our food (not to just eat kale all the time) and eat seasonally and organically when possible. We should also vary the way we cook our food as well. Also, it’s better to get our vitamins and nutrients from natural whole food sources that to take vitamins or supplements. The absorption rate of over the counter vitamins is 10%, which is pretty lame.

I hope to get some recipes out to you all soon, but I honestly haven’t had too much time to get creative in the kitchen, as I’ve been too busy with this whole readjustment process. I’ve been making quick, easy and healthy dishes such as these One-pan Mexican quinoa wraps.one-pan Mexican quinoa wrapsI’ve also been making and eating tons of these gluten-free healthy cookie bites, as I find myself needing a bit of a mid-day sweet while at school to keep me energized! SO GOOD!gluten-free healthy cookie bites Marin mama cooks http://www.marinmamacooks.comI hope you all have an amazing weekend, and for those of you that have been coming up to me in the grocery store or on the street to say hi and introduce yourselves, keep doing that! I honestly love meeting you all in person!  It’s so wonderful to meet local readers! It seriously makes my day! 🙂

xoxo, Jacquelyn

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Filed Under: Bauman College, Marin mama is going to cooking school Tagged With: Bauman College

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Comments

  1. ryteljh says

    October 20, 2015 at 1:28 am

    Very cool that you are learning so much and sharing! Now you may have already talked about this at some point, but I thought I would mention that EVOO shouldn’t be used to cook with at high heat (roasting, sautéing, grilling, etc). At least I’ve read in many sources over the years that it becomes carcinogenic at a certain temp. Best to use it in raw dishes and as a finishing oil. When you taste the good stuff best! Like I said, you may know this and if not I thought you might be interested. So happy for your adventure, commitment, and all you are learning and sharing.

    Reply
    • Marin Mama says

      October 20, 2015 at 4:17 am

      Yes, I’ve heard that as well, but my instructors said that in the Mediterranean they use olive oil for everything and that includes cooking and they’re very healthy, so it’s difficult to really pin point if it’s a good thing, or a bad thing. Olive oil is not as solid in it’s molecular structure as higher heat oils or lards such as Ghee, butter, avocado oil and coconut oil. I’ve been using coconut oil to roast most of my vegetables lately and the kids have not noticed a difference, and actually say that it adds a bit of flavor, but you will have some savory dishes where you don’t want to use coconut oil, then I would either use Avocado oil as it has mild flavor, or just use extra-virgin oil. Some of my instructors still use it for everything, so it really depends on your preference, when it’s all said and done. I personally try and use coconut oil or avocado oil when cooking food in high temps. Thanks of your insight, it’s helpful for readers, so I appreciate it 🙂 I will keep sharing what I learn, but school is so crazy lately, that I haven’t had much time to get on the blog! I’m hoping to figure out a routine one of these days 🙂 xoxo, Jacquelyn

      Reply
  2. Charity says

    October 15, 2015 at 2:36 pm

    What parchment paper do you use? I get the brown (non bleached) kind at Whole Foods. But I find at 450F temps it will burn. Don’t want a fire in the oven. So I’m curious what kind you use.

    My pans are stainless steel so I will just throw food on them to roast but am considering using parchment more.

    Congratulations on going back to school! And thanks for the tips. Love them!!

    Reply
    • Marin Mama says

      October 19, 2015 at 2:58 pm

      Hi Charity! Sorry to get back to you so late in the game, but school has been a bit overwhelming and the home work load is just CRAZY! I’m feeling a bit crazed as a result! Ok, so I use the same brand of parchment paper as you and when I roast my sweet potato fries at 450 for 1/2 hour, the parchment is fine. It may brown and darken in color on the ends, but it hasn’t burned or started a fire, so I think you’re fine with what you have. I will check out what brand the school recommends, but I know we use the same brown parchment paper. If you’re going over 450 and are concerned, then just use the baking sheet as is. It’s fine to do that, they just recommended that we use parchment when we can, but if you’re making something and the oven temp is too high, then just skip the parchment. Stainless steel is great, don’t worry about that. It’s aluminum that leaches into food, not stainless steel. All baking sheets are made with aluminum (unless you have a brand that is made with stainless steel?) and most fry/sauté pans are made with stainless steel. If you have a stainless steel rimmed baking sheet, let me know the brand and I will check it out!

      Have a great week girl! xoxo, Jacquelyn

      Reply
  3. Nathalie says

    October 6, 2015 at 1:23 am

    Hey Jackie, so so happy you are enjoying the natural chef program! That’s so awesome!! Super excited to keep reading about your journey! Love to you! XOXO

    Reply
    • Marin Mama says

      October 19, 2015 at 3:02 pm

      Hey girl! I’m so enjoying the program, but the homework load is crazy! I thought I was going to be able to work part-time while I went to school, but I have at least 20-30 hours a week of HW! It’s crazy! I may call you in the next week or so! I hope all is well with you 🙂

      Reply
  4. jyllzie says

    October 5, 2015 at 6:44 pm

    so whats the word on silpat? i rarely use foil cuz it seems wasteful to me…but always bake directly on cookie sheets – ugh!

    Reply
    • Marin Mama says

      October 6, 2015 at 3:44 am

      Hey Jyllzie! Sorry girl! I know, I was a bit bummed out at first as well, but I don’t want aluminum leaking into my food, so it’s just what you gotta do, right? I think silpat is totally fine, so go ahead and pick up one of those if you want. 🙂 xoxo, Jacquelyn

      Reply
  5. Kerry melavin says

    October 5, 2015 at 1:34 am

    Jac, awesome tips – especially the foil and oil. Def going to try the sunflower on our avocado toast as Pat has for breakfast almost everyday. I’m so proud of you going after your dreams. Xo! Ker

    Reply
  6. Linda R-- says

    October 5, 2015 at 1:20 am

    Jackie,
    You are on your way to the time of your life. Couldn’t be more pleased for you if you were my own granddaughter(I’m 72). I tell my grandchildren ” No is you and that is your power”.
    God Bless
    Linda

    Reply
  7. Kelli H (Made in Sonoma) says

    October 4, 2015 at 3:11 pm

    Sounds like you’re learning a ton! All things worth doing are not easy, so good for you taking this huge step! In my nutrition class back in 2007 I learned that our bodies can’t absorb the nutrients in flax seeds unless they are ground. I guess our teeth can’t grind them down enough so usually it’s a waste if it’s not ground. I’d definitely check with the teacher on that one. I see someone else already mentioned it to you as well. I always roasted my veggies directly on my baking sheets! We always did in culinary school, too. I’ll have to switch it up and start trying parchment paper!

    Reply
  8. Kim Wheeler says

    October 3, 2015 at 11:02 pm

    Thanks so much for sharing all these great tips. I’m so excited for you getting to do this! Congrats and best of luck. I am sure you will do great and cannot wait to see what you will share with us! xo Kim

    Reply
  9. Kaitlin says

    October 3, 2015 at 12:17 pm

    That is all so fascinating to learn! Everyone message out there seems to be different but I love all of this! Thanks for sharing 🙂

    Reply
  10. Cheryl says

    October 3, 2015 at 11:47 am

    Great post! I’m really excited to learn more from you! Excited to see where this path takes you! 🙂

    Reply
    • Marin Mama says

      October 3, 2015 at 11:50 pm

      Thanks Cheryl! I promise to keep sharing and I’m excited to see where this all leads as well. 🙂 xoxo, Jacquelyn

      Reply
  11. Cynthia says

    October 3, 2015 at 8:01 am

    Wow, I definitely learned something new today. Thank you for sharing your wisdom with us… so glad your first week went well! Very exciting stuff. One question for you as you’ve mentioned flax seeds: I once read somewhere that unless the flax seeds are ground in some way (not in their whole, shelled form), our bodies cannot absorb the nutrients from them. Is this a myth?
    Thanks- have a wonderful weekend! Cynthia

    Reply
    • Marin Mama says

      October 3, 2015 at 11:57 pm

      Hi Cynthia! You know, let me ask one of my teachers about the flaxseeds. I know it’s better to grind them fresh with a spice grinder than to buy the pre-ground flaxseed, (which I was buying before) so that’s why I purchased them whole, but you might totally be right about the absorption rate. Great question! I’ll let you know what I find out! xoxo, Jacquelyn

      Reply
  12. Raney Brown says

    October 3, 2015 at 7:41 am

    I have a tip for about parchment paper!! You know how difficult it can be to get it to fit in a pan with sides. No problem. Get a piece of parchment paper large enough to go up the sides of your pan. Screw it all up in a tight ball and then run it under cold water getting it good and wet. Now take it and carefully unfold it, it’s really not too delicate but still you don’t want to rip it. I usually take it outside and shake it off really good. It will now fit in any pan because it has been all wrinkled up and you just need to straighten out most of those wrinkles. Food does not stick to the slightly wet parchment paper. Works every time! Learned this trick in Italy where I live.

    Reply
    • Marin Mama says

      October 3, 2015 at 11:58 pm

      Hi Raney! Awesome tip! Thanks so much for sharing this! I love hearing tips from readers 🙂 xoxo, Jacquelyn

      Reply
  13. jean k says

    October 3, 2015 at 1:12 am

    So happy for you! Your passion is shining through.

    Reply
    • Marin Mama says

      October 3, 2015 at 1:26 am

      Thanks so much Jean 🙂 xoxo, Jacquelyn

      Reply
  14. Bronwyn C. says

    October 3, 2015 at 12:42 am

    Always love reading your posts and trying recipes, BUT this information on healthy foods and natural eating is wonderful!
    Love gaining information that your are learning in class. Thank you! and I can’t wait to see what you learn next!

    Reply
    • Marin Mama says

      October 3, 2015 at 12:51 am

      Thanks so much! I really love learning new information as well, and figure if it’s interesting and useful to me, then it will be interesting and useful to others. I’m so glad you’re enjoying the tips and info, and I will best sure to keep posting and sharing all that I learn! I mean if you think about it, that’s why I blog, to share things I love with all of you! Have a great weekend! xoxo, Jacquelyn

      Reply
  15. Kristin Grose says

    October 2, 2015 at 11:44 pm

    What a wonderful new adventure. I am enjoying vicariously…thanks for sharing! K

    Reply
    • Marin Mama says

      October 3, 2015 at 12:47 am

      Thanks Kristin! I’ll be sure to keep posting my journey! 🙂 xoxo, Jacquelyn

      Reply
  16. TARNNZ says

    October 2, 2015 at 11:22 pm

    Great to hear how it is all going! You are always so positive and happy, such a pleasure to read your blog and look forward to more updates when you get time.

    Reply
    • Marin Mama says

      October 2, 2015 at 11:35 pm

      Awww… thanks for the super sweet comment! I did laugh when I read your comment as I’ve been one tired mama lately and not my usual upbeat sparkly self 😉 I’m going to do my best to blog at least once a week because honestly I just love sharing with you all. It makes me happy! Have a fabulous weekend and thanks for your sweet comment! xoxo, Jacquelyn

      Reply
  17. Crystal Hetke says

    October 2, 2015 at 9:05 pm

    Wow! Those are interesting facts you are learning. Thank you so much for sharing. Looking forward to more updates and recipes, thank you Marin Mama.

    Reply
    • Marin Mama says

      October 2, 2015 at 9:23 pm

      Hi Crystal! Thanks girl! I’m jotting down cool facts as I hear them at school, so I can share them with you all. I’m glad you’re finding them helpful! xoxo, Jacquelyn

      Reply
  18. lynneshutt says

    October 2, 2015 at 8:41 pm

    Hi there. These are some great tips, especially the aluminum foil! I use it from time to time and am always roasting directly on the pan. I will switch to parchment for sure! Also, I totally feel your transition. I am 2 weeks in to a new job and a single mom to a little boy who just started kindergarten. Adjustments all around. Anyway, congratulations on your new adventure and I can’t wait to vicariously soak up your knowledge!!

    Reply
    • Marin Mama says

      October 2, 2015 at 9:41 pm

      Hi Lynne! I know, can you believe the aluminum foil tip? I know its just a simple tip, but I wanted to share it because it freaked me out, and I know tons of people that use it because it makes clean up easy, so I wanted to pass along that tidbit! Wow, you have your hands full as well, and I feel you girl! Being a single mom/parent is difficult, because you’re basically the mom/dad and take care of everything! Congratulations on your new job and your son starting kindergarten, so exciting! Have a great weekend and I’ll be sure to keep sharing any new cool and useful tips with you all! xoxo, Jacquelyn

      Reply

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Hi! Welcome to Marin mama cooks! My name is Jackie Reale! I'm a natural chef, creator and manifestor. I showcase healthy recipes for the everyday cook.About Me...

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Jackie Reale | Marinmamacooks
Overnight vegan, GF, DF refrigerator oats with chi Overnight vegan, GF, DF refrigerator oats with chia, almond butter and strawberries! This is such an easy grab-and-go breakfast! Also takes 5 minutes to make!
1/2 cup alternative milk of choice, I use almond or walnut milk 
1 TBL chia seeds
1/4 cup GF steel cut or rolled oats
2 TBL unsweetened shredded coconut 
1 TBL almond butter
1 TBL maple syrup - feel free to add more if you like things sweeter, or you can add 1 tsp vanilla on top of the maple syrup 
Pinch of pink Himalayan sea salt
Optional - Pinch of cinnamon 
2-3 strawberries cut into small pieces
Put above ingredients into a small glass jar, stir to combine everything, cover and refrigerate overnight! Enjoy cold, or pop in the microwave for 1 minute. Give a good stir before consuming. #overnightoats #overnightoatsrecipe #glutenfreerecipes #glutenfreebreakfast #veganbreakfast #quickandeasybreakfast #quickandeasyfood #healthyrecipes
New blog post! I’m going to be introducing a ser New blog post! I’m going to be introducing a series on the blog called, Recipes for Life. I’m not exactly sure what it truly is, or where it’s going to evolve to, but I do know that it’s going to be a place for me to journal my thoughts, share insights and to connect with you all on a new level.  I’ve been hearing the whispers to share in this way for a while, but I’ve been procrastinating and holding back, because I was waiting for the perfect message to put in a post, but I’ve learned that there is no perfect message, or perfect time to start anything new, there will always be an excuse and there will always be a self-created obstacle. Sometimes you just have to just start with a first draff, and get those words out as they are today, and trust that someone needs to hear those words, or message at this specific point in time. So that’s what I’m doing, I’m starting out in draft form and taking the first step. Check out the full post at marinmamacooks.com, or go to my insta profile for the link. #marinmamacooks #trusttheprocess #recipesforlife
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New post! Roasted red peppers! If you’re looking New post! Roasted red peppers! If you’re looking for ways to incorporate more veggies into your diet, then these roasted red peppers make it easy, as they are jam packed full of flavor! Roasting them with a bit of avocado oil and some Celtic sea salt adds a sweet smokey depth of flavor that’s hard to describe in words. These roasted peppers will be your new go-to, as they literally take no time to prep and bake up! They’re a great stand alone healthy snack, or make a stellar side dish that pairs with just about anything!  I make these at least 4-5 times a week, (if not more) as I use them in just about EVERYTHING. Click on the slides to see step-by-step photos and the recipe is below! 
INGREDIENTS:
*3 red, yellow or orange bell peppers, sliced into thin strips
*roughly 1/2 tablespoon avocado oil
*few pinches of fine Celtic sea salt

INSTRUCTIONS:
Pre-heat oven to 450 degrees.
Line a rimmed baking sheet with parchment paper.
Wash pepper, and holding from the top near the stem, slice the pepper straight down each side to form 4-6 big pieces. This keeps the seeds and ribs intact in the center and not all over your counter.

Slice the big pieces of pepper into thin slices.

Toss sliced peppers onto the baking sheet, drizzle them with avocado oil and a few pinches of sea salt, and mix them all together. 

Roast the peppers in the preheated oven for roughly 12-15 minutes, giving them a toss with some tongs around the 10 minute mark, until tender and slightly charred on the skins.
Eat them straight off the baking sheet, or let cool and store in a covered container in the fridge for up to 4 days.
Check out the full post to see some things you can pair these bad boys with! 
marinmamacooks.com.
Craving something salty and savory? Then you have Craving something salty and savory? Then you have to make these toasted, salted almonds! They are the BOMB and take no time to whip up! They’re super addicting, so you may find yourself sneaking back for more! They are teenager approved too! (see last photo) Recipe below plus step by step photos! 
•1 TBL olive oil 
•1/2 to 3/4 cup raw unsalted almonds 
•pink Himalayan sea salt to taste 
Instructions: 
Add 1 TBL olive oil to a skillet.
Set it over medium-low heat
Add almonds and stir to coat in the oil
keep an eye on them and stir occasionally until toasted brown 
Slide toasted almonds onto a paper towel lined plate to catch excess oil
Liberally sprinkle almonds with pink Himalayan sea salt! 
Let almonds cool for a bit.
Pour into a bowl and enjoy! 😋
New post! Oven baked forbidden black rice! This ov New post! Oven baked forbidden black rice! This oven baked forbidden black rice is my latest obsession! It’s SO easy to make, and comes out perfectly every time! It has an amazingly sweet, nutty and buttery flavor and this amazing chewy texture! It’s also naturally gluten-free and chock full of nutrients! YOU NEED TO MAKE THIS TODAY! You can link to the recipe in my insta profile. #forbiddenblackrice #blackrice #howtocookrice #glutenfreerecipes #ovenbakedrice #lotusfoods #kettleandfire #bonebroth #rice
New blog post! Gluten-free, dairy-free lemon 🍋 New blog post! Gluten-free, dairy-free lemon 🍋 olive oil pound cake! This cake is ultra-lemony, super moist and chock full of flavor! Once you start with one slice you won’t be able to stop! 🛑 go to my Instagram profile to find the link to the recipe! I hope you all love ❤️ it as much as we do!  #glutenfree #dairyfree #glutenfreedairyfree #glutenfreecake #dairyfreecake #lemoncake #lemonoliveoilcake #glutenfreedairyfreecake #glutenfreerecipes
New blog post! Vegan Brussels sprouts salad! Move New blog post! Vegan Brussels sprouts salad! Move over mixed greens and kale, there’s a new salad green in town, Brussels sprouts! This salad will be your go-to fall and winter salad, and is the perfect salad to bring to any upcoming holiday potluck!  It’s vegan, gluten-free and dairy-free!  I’m addicted to this salad and I hope you will be too! Click on the link in my profile for the recipe, or go to my website, marinmamacooks.com. #veganrecipes #vegansalad #dairyfreesalad #dairyfree #dairyfreerecipes #glutenfreevegan #glutenfreerecipe #holidayrecipes
New post on the blog! If you were to ask me what New post on the blog!  If you were to ask me what recipe I make the most often, it would be this lemon vinaigrette! This is honestly the best and simplest vinaigrette and is my go-to for everything! It doesn’t have any added sugars or other random ingredients that you can’t pronounce. Try it today and let me know what you think! Get the recipe by clicking on the link in my insta profile. #saladdressing #vinaigrette #saladdressingrecipe #salad #vinaigrettes
New post at Marin Mama Cooks! Baked lemon 🍋 chi New post at Marin Mama Cooks! Baked lemon 🍋 chicken breasts! These are DAMN good and a family favorite! They pair perfectly with just about anything! Go over to the blog and check out the recipe! This is the first of many recipes! Yay!! You can find the link at my Insta profile. #chicken #chickenrecipes #weeknightdinner #winnerwinnerchickendinner
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