Recipes – Page 2 –


GUT RENEW Cookie Dough Protein Ball Recipes

GUT RENEW Cookie Dough Protein Ball Recipes 11


These no-bake protein balls taste just like your favorite cookie dough treats, but with only a fraction of the guilt! Adjust these recipes to your taste preference - so many wonderful ways to enjoy GUT RENEW in a smoothie or a healthy snack!


¾ cup organic almond of peanut butter with salt

1/3 cup GUT RENEW Superfood Protein Formula

1/4 cup organic coconut flour

1 tablespoon honey or maple syrup (optional)

2 teaspoons vanilla extract

2-4 tablespoons unsweetened organic almond milk or coconut milk

¼ cup dark chocolate chips or cacoa nibs

Combine all ingredients and roll into small balls. Store in air-tight container in refrigerator or freezer.


3/4 cup almond butter with salt

1/3 cup GUT RENEW Superfood Protein Formula

1 tablespoon unsweetened organic cocoa powder or cacoa powder

½ cup toasted slivered almonds

1 tablespoon honey or maple syrup (optional)

2 teaspoons vanilla extract

2-4 tablespoons unsweetened almond or coconut milk

¼ cup shredded coconut

Combine all ingredients, except shredded coconut, in a bowl. Roll into small balls. Coat each ball in shredded coconut. Store in air-tight container in refrigerator or freezer.



3/4 cup organic peanut butter with salt

1/3 cup GUT RENEW Superfood Protein Formula

1/3 cup rolled instant oats, toasted

1 tablespoon honey or maple syrup (optional)

2 teaspoons vanilla extract

½ teaspoon cinnamon

2-4 tablespoons unsweetened almond milk

¼ cup raisins


Combine all ingredients and roll into small balls. Store in air-tight container in refrigerator or freezer.



1 organic beef brisket

¼ cup pickling spices

1 onion, cut into quarters

Drizzle of olive oil

2 cans beer (Alan uses gluten-free beer)

4 carrots, cut on diagonal in 4 pieces

3 potatoes, quartered

1 cabbage, quartered

Yellow mustard

Generously rub the pickling spice on all sides of the brisket. Place the onion pieces into a slow cooker and drizzle with olive oil. Place the seasoned brisket on top of the onions. Pour the beer into the slow cooker (careful not to knock the spices off the meat). Cover and slow cook on low for about 3 hours.

Remove the lid and add the carrots, potatoes and cabbage. Cover and continue cooking for another 3-5 hours until the corned beef shreds easily and the vegetables are tender.  To serve, placeindividual pieces of corned beef with cabbage, onion, carrots and potatoes into shallow serving bowls and cover each with a spoonful of sauce. Pass the yellow mustard! Happy St. Patrick’s Day!


We had such a fun family cooking night with Caroline and Leslie! Here are the recipes for my Killer Cauliflower Soup, plus Caroline’s Spiced Chicken with Quinoa and Leslie’s Thumbprint Almond Cookies! 






I love to feed Alan delicious, steamed cauliflower covered in butter and garlic! One of my favorite vegetable side dishes. Here’s a version of my amazing (she said modestly) Cauliflower Soup that I made with the leftover steamed cauliflower – DELICIOUS!!!

1 head cauliflower
10 cloves garlic
1 stick (8 tablespoons) butter
Sea salt and freshly ground black pepper
Chopped parsley, for garnish
1/3 cup extra virgin olive oil
10 shallots, thinly sliced
3 cups chicken broth, preferably homemade

Steamed Cauliflower with Garlic Butter:

Wash and trim the head of cauliflower. Place the cauliflower in a covered pot fitted with steamer over boiling water and steam until tender when pierced with a fork, about 30 minutes. Remove cauliflower from the pot and set aside on a serving platter.

While the cauliflower is steaming, in a small saucepan, melt the butter and add the chopped garlic. Bring the butter to a low boil and allow the garlic to infuse into the butter for 4-5 minutes. Spoon the garlic butter over the cauliflower, then season with sea salt, pepper and garnish with chopped parsley.  Cut into quarters and serve with your favorite meal or follow the directions below to make a delicious soup! Sometimes Alan and I eat half of the cauliflower for our meal and then I make soup with the other half the next day.

Cauliflower Soup:

Heat a medium-size stock pot on high, then add olive oil and the shallots. Saute for about 10 minutes until translucent. Add the Steamed Cauliflower with Garlic Butter, making sure to get all the delicious garlic butter and bits into the soup pot. Break the cauliflower into smaller pieces with a wooden spoon as it sautes in the oil with the shallots. Cook for about 5-7 minutes. Add the broth and bring to a boil, then reduce heat to low for about 5 minutes. Using an emulsion blender, puree the soup, leaving some small chunks for texture. Season again with sea salt and pepper. Spoon into bowls and serve.




In under an hour, you can blow your family away with this easy weeknight dinner! The flavorful thighs with skin and bones make the broth so rich and delicious!!!  This tender, delicious fall off the bone chicken dinner is a winner!

8 chicken thighs, with bone and skin
Sea salt and freshly ground black pepper
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground mustard
1 teaspoon ground ginger
2 teaspoons dried thyme
½ teaspoon cayenne
¼ cup extra virgin olive oil
1 onion, thinly sliced
4 cups chicken broth
Chopped mint and parsley, for garnish
3 cups green beans, trimmed and chopped
2 cups tri-colored quinoa, prepared per package instructions

Season the chicken thighs liberally with sea salt and pepper on both sides. Sprinkle all the spices in an even layer on both sides.

Heat a large saute pan on high. When hot, add the olive oil, then place 4 of the thighs in a single, layer skin side down. Sear the skin for about 3 minutes until they are deep golden. Turn over and sear the other side for another 3 minutes. Remove thighs from pan and set aside. Repeat with remaining 4 thighs, searing on both sides, then set aside.

Add the sliced onions to the pan, scraping any bits from the bottom of the pan to incorporate the flavors into the onions. Saute until the onions are golden, about 10-15 minutes. Add the chicken back to the pan, nestling into the onions. Pour broth over the chicken and bring to a boil. Reduce heat to low, cover and let the thighs cook for at least 45 minutes until they are fork tender and the meat easily releases from the bone.

Add the green beans and cover again for 5-7 minutes, until green beans are bright green and tender.

To serve, place a mound of fluffy quinoa into a shallow bowl. Place one chicken thigh on top, then spoon over the delicious broth, onions and green beans over the chicken.  Finish with a generous handful of freshly chopped parsley and mint.

Serve immediately. Serves 8.




A healthier treat than conventional cookies, Leslie made these with gluten-free cookies with ground almonds! Delicious! You can buy almond meal or simply place almonds into a food processor and pulse until ground.

¾ cup ground almonds
4 tablespoons salted butter
½ cup maple syrup
Raspberry jam
Semi-sweet chocolate chips
Shredded Coconut

Place a small saucepan with the butter on medium heat until melted. Add the almond meal and the maple syrup. Stir until combined. Turn off the heat.

Using your hands, form the almond mixture into silver dollar-size cookies and place onto a baking sheet lined with parchment paper. Using your thumb, press a small indent into the center of each cookie.

Get creative with your fillings! Try a spoonful of Raspberry Jam or fill with a few dark chocolate chips. Add shredded coconut or any combo of the above!

Place the baking sheet under the broiler until golden and toasty, about 5 minutes. Keep a good eye so they don’t burn.

Allow to cool for a few minutes before serving.




I have always loved making baked apples, especially in the Fall. I saw Caroline making these on her Instagram (@carolinesomers) with the addition of Jack Daniel’s Whiskey and WOW, they are amazing! These are a great choice for those who are allergic to gluten and eggs. And for the dairy-free crowd, you can use vegan butter and vegan ice cream. Delicious!!!

Here’s the recipe:

When Lady Alice met the rugged Jack Daniels, he melted into her and she would never be the same!

These baked apples bring all the flavors of fall into one spectacular dish, with warm brown sugar cinnamon infused with Jack Daniels for a sweet caramel sensation that will knock your socks off!

6 Lady Alice apples (or favorite baking apple)
1 stick butter, softened
¾ cup brown sugar
1 tablespoon cinnamon
2 teaspoons vanilla
A pinch of salt
¼ cup of Jack Daniel’s Whiskey
Drizzle of honey
Vanilla ice cream (or Van Leewan Honeycomb if you can find it!)

Preheat oven to 400 degrees.

Core apples and place into baking dish. Combine butter, brown sugar, cinnamon and salt and stuff into apples. Pour Jack Daniel’s over the apples and into bottom of baking dish. Drizzle apples with honey. Bake uncovered, for about an hour. Keep in a warm oven until ready to serve. Spoon drippings over the apples and serve warm with ice cream. 


finished baked apples with ice cream


closeup of backed apples




What a fabulous combination of flavors and unique way to serve watermelon! Thinly sliced pieces of watermelon are stacked with whipped ricotta, then layered with red onion, fresh basil and a drizzle of INFUSIO Basil Olive Oil and Traditional Balsamic. Finished with some toasted, salty pistachios – this will WOW your friends and family!

  • 3 ½-inch slices of seedless watermelon
  • 1 cup ricotta
  • Sea salt and freshly ground black pepper
  • 10 basil leaves, chiffonade + extra sprigs for garnish
  • 5 thin slices red onion
  • Drizzle of Infusio Basil Olive Oil
  • Drizzle of Infusio Traditional Balsamic
  • Handful of pistachios, toasted and salted

Remove the rind from the watermelon. Attempt three uniform slices (about 3x5 inches each) by using a guide to cut the melon (Caroline used a small plastic container and cut around it). Set aside.

Lightly whisk the ricotta with sea salt and freshly ground pepper until fluffy. Add the thinly sliced chiffonade of basil and gently stir to combine.

On a serving plate, place one slice of watermelon, then spoon over the whipped ricotta in an even layer. Top with the next piece of watermelon. Add another layer of ricotta. Top with the last piece of watermelon. Arrange the red onions on top. Drizzle with a bit of INFUSIO Basil Olive Oil and INFUSIO Traditional Balsamic. Season with more sea salt and freshly ground pepper. Lastly, garnish with fresh basil leaves and a handful of salted pistachios.








We never think of eating pot roast in the summer, but this version is lighter with fresh tomatoes and baby potatoes! The seasoning couldn’t be easier with my INFUSIO Tuscan Sea Salt Rub!

  • ¼ cup extra virgin olive oil
  • 4-lb. chuck roast
  • 2 tablespoons INFUSIO Tuscan Sea Salt rub
  • 2 large yellow onions, sliced 
  • 1-2 leeks, tops and bottoms trimmed then thinly sliced
  • 2 cloves garlic, smashed
  • Freshly ground black pepper 
  • 4 carrots, chopped into 2-inch pieces 
  • 3-4 tomatoes, seeded and roughly chopped 
  • 10 shitake mushrooms, coarsely ground in food processor
  • 3-4 cups chicken stock, preferably homemade
  • 1 teaspoon sugar (optional)
  • Pinch red chili flakes
  • 10-15 small red potatoes 

Heat a large heavy bottomed pot with lid. Drizzle a little olive oil onto both sides of the meat. Cover generously with INFUSIO Tuscan Sea Salt Rub and a little extra ground black pepper. Add olive oil to the hot pan, then place the meat into the pot. Sear for about 3 minutes, then turn the roast over and brown the other side for another 3 minutes. This helps you create bits on the bottom of the pan. Remove the meat from the pot and set aside.

Add the onions and leeks and saute until lightly browned, about 5 minutes. Add a little more olive oil if necessary and add the garlic cloves, carrots and tomatoes.  Saute another 2-3 minutes. Add the ground mushrooms and saute 1 minute longer. Add the chicken stock and scrape up any bits on the bottom of the pan to intensify the flavor of your sauce. Add a touch of sugar and a pinch of red chili flakes (both optional). Bring to a boil, then immediately turn down the heat to low. Add the roast back to the pot, cover and let simmer for about 2 hours.

Add the small red potatoes and simmer for another 90 minutes, until the sauce is thickened and the meat is fork tender.

Serve in shallow bowls with ladles of the delicious sauce.