Cast Iron Apple Pie by Katie Brown

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Cast Iron

Apple Pie


  • 2-3 pounds red delicious apples

  • 3/4 cup brown sugar

  • 3/4 stick unsalted butter 

  • 1 package (2 refrigerated pie-crusts)

  • 1 tsp cinnamon

  • 1 tsp apple pie spice

  • 1 egg


  1. Preheat oven to 350*

  2. Peel apples and cut into 1 inch wedges

  3. Toss apples with cinnamon and apple pie spice until fully coated (add extra sugar here, if desired)

  4. Melt butter in cast iron skillet

  5. Slowly start adding in brown sugar, stirring until the sugar looks slightly dissolved

  6. Remove from heat, add 1 pie crust on top of sugar butter mixture in cast iron

  7. Dump apple mixture into cast iron, on top of pie crust

  8. Top the apples with the second pie crust

  9. Whisk an egg then brush across the pie top

  10. Cut 4 little lines into the middle of the top to let air circulate while in oven

  11. Sprinkle sugar on top, if desired

  12. Cook in oven for 30 minutes or until apples are tender and top is a little golden brown

  13. Let cool for 10-15 minutes before cutting

Tomato Pumpkin Pasta Sauce by Katie Brown

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Easy & Creamy Tomato

Pumpkin Pasta


  • 1 box pasta

  • 2/3 cup Marinara sauce (store bought;no sugar added!)

  • 2/3 cup Pumpkin Puree

  • 1/4 cup Plant Based Milk or Canned Coconut Milk (depends on what tomato sauce end up using)

  • 1 Tbsp Breakfast Blend (By Primal Palate)

    • or replace with: Himalayan Pink Salt, Garlic Powder, Onion Powder, Oregano, Cinnamon, Turmeric, Sage …. or honestly, whatever spiced desired!


  1. Boil pasta by directions on package

  2. While pasta is cooking… In a separate large sauce pan- add tomato sauce and pumpkin and stir until combined and starting to heat up

  3. Add in milk a little at a time and stir (add more if still needs to thin out)

  4. Add in spices and stir until fully combined

  5. Use a slotted spoon to transfer the cooked pasta into the sauce mixture

  6. Carefully fold the sauce into the pasta until fully coated

Kombucha Pickled Onions by Katie Brown



Pickled Onions

Their Fall seasonal kombucha has a hint of tarragon and apricot, which gives the onions a little different but awesome flavor! Pickled veggies are always made with sugar and vinegar which essentially is what kombucha is made of.

I think finding different ways to use some of your favorite products and incorporating them in our ways in your diet, your body will most likely thank you (so now you don’t have to use white vinegar!)

Check out the recipe below, should only take you a few minutes to prepare and make! Feel free to switch up the kombucha flavors depending on what you’re going for. Staying seasonal is always my favorite way to go!



  • 3/4 cup Harvest booch

  • 1/2 cup apple cider

  • 1/2 red onion

  • salt/pepper


  1. Cut onion in a circular shape

  2. Combine all ingredients in a jar

  3. Add in onions, make sure they are all covered

  4. Cover jar with lid and put in the fridge

  5. Leave overnight (or as little as 30 minutes)

  6. Enjoy!

Mac & Cheese (Dairy Free) by Katie Brown

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              Dairy Free

        Mac & Cheese








         *in collaboration with Ripple Foods Pea Protein Mylk-all opinions are my own


  • 1 box chickpea or lentil pasta
  • 2 tsp minced garlic
  • 4-5 tbsp nutritional yeast
  • 1/4 large sweet onion
  • 2 tbsp extra virgin olive oil
  • 1 cup non dairy milk - start with 1/2 cup and keep adding to make thinner 


  1. Bring water to a boil, add in a pinch of salt
  2. Cook pasta as directed (once done, remove from water - keeping 1/2 cup of pasta water)- don't rinse pasta
  3. Saute the onion in a pan until almost translucent
  4. Add to food processor or high speed blender
  5. Add remaining ingredients (except for milk)
  6. Start adding milk slowly until desired consistency
  7. Put dry pasta back in the pan and pour half of cheese mixture over the pasta and stir. Continue to add as much cheese as desired 

Collagen Peanut Butter Maple Cookies by Katie Brown

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  • 1/2 cup Peanut Butter
  • 1/4 cup Maple Syrup
  • 1 cup Almond Flour
  • 2 tbsp Coconut Oil (melted)
  • 1/8 tsp sea salt
  • 1/2 tbsp vanilla extract
  • 2 scoops Collagen (unflavored) -- optional 


  • 3 tbsp Maple Syrup
  • 3 tbsp Peanut Butter 
  • 2 tbsp Ghee (I used vanilla ghee)


  1. Heat oven on 350 degrees bake
  2. Place parchment paper on a baking sheet
  3. Mix all cookie ingredients together in a bowl until a cookie dough consistency forms
  4. Take a tablespoon to measure out eat cookie, roll into a ball and place on baking sheet
  5. take the bottom of a small glass or something round & flat and press down VERY lightly onto the balls to just flatten a little bit
  6. Take your thumb and press down in the middle to make a small divot where the icing will go
  7. Bake cookies for 12-15 minutes or until golden on the edges and bottom 
  8. While cooking are in the oven, mix together icing ingredients in bowl, make sure its not too liquidy so it will stay on the cookie
  9. Take cookies out of oven and let cool for a minute or two. Add a spoonful of icing to the center of the cookie, let cool



Gluten Free/Dairy Free Creamy Mac & Cheese by Katie Brown

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Creamy Mac & Cheese

                                       Dairy Free//Gluten Free


  • 1/2 box of Gluten Free pasta (I used NOWFoods brand -- Quinoa Penne)
  • 1/4 Vidalia/Sweet Onion (minced)
  • 2 cloves Garlic or 1 tsp minced garlic
  • 1 tbsp nutritional yeast
  • 1 tbsp arrowroot starch (this works best but in a pinch, you can use regular flour)
  • 1/4 cup Dairy Free Milk, I used Ripple Foods Pea Protein Mylk (add more if its too thick)
  • 1/4 tsp sea salt and black pepper
  • 1-2 tbsp of any creamy Dairy Free sauce/dressing you have! -- optional for some extra creamyness and flavor!  (i used DF ranch!)


  1. Cook pasta according to directions
  2. Saute onion and garlic in sauce pan or cast iron until onions are translucent. Add in arrowroot and whisk until completely combined 
  3. Add in milk and whisk until combined (will be clumpy)
  4. Transfer to a blender and add in in salt, pepper, yeast and "special sauce"
  5. Blend until completely creamy
  6. Taste and adjust if needed
  7. Add back to warm skillet and stir until creamy and warm again (it will start to thicken up)
  8. Drain pasta (keeping 1/2 cup of pasta water)
  9. Add in cooked pasta and coat pasta completely
  10. If sauce is too thick, add in a little pasta water to get the pasta to coat evenly 
  11. Optional: Top with any preferred vegan shredded cheese and broil in oven on high for 5 minutes to get the top cheese all crispy! 


Collagen Oatmeal Ginger Energy Bites by Katie Brown

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Oatmeal Ginger Energy Bites

          With Collagen & ft. @Zevia Ginger Ale


  • 1/2 cup Raw Cashews
  • 1/2 cup Rolled Oats
    • plus 1/4 cup for rolling (if desired) 
  • 3 tbsp Sunbutter
  • 6 pitted Majool Dates
  • 1 tbsp Hemp Hearts
  • 2 Scoops Collagen (optional!)
  • 4 tbsp Zevia Ginger Ale


  1. Put cashews and oats in a food processor until in a flour consistency
  2. Add in dates and mix until combined
  3. Add in all other ingredients until reaches a consistency to roll/stay together
  4. Roll into golf ball size balls and roll in extra oats (if desired)
  5. Set in freezer for at least 30 minutes and then transfer to closed container and store in fridge for up to 5 days

Vegan Cashew Alfredo Pasta by Katie Brown

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Vegan Cashew Alfredo Sauce


  • 3/4 cup soaked cashews

  • 1/3 cup kite hill

  • 1/3-2/3 cup ripple half and half

  • 2 tbsp nutritional yeast

  • 1/4 tsp salt and pepper

  • Squeeze of lemon

  • Dash of oil (optional)

  • 1 Box Pasta (I used Banza)


  1. Soak cashews for at least 2-4 hours (or overnight)
  2. Drain and rinse cashews- put in food processor or high speed blender
  3. Add in the kite hill, mylk, yeast, lemon and salt and pepper
  4. Blend on high until very smooth. Taste test to see if you want to add anything. 
  5. Optional if too thick to add either more milk or some olive oil to make it a little more flowy
  6. Cook pasta as directed
  7. As pasta is cooking, sautee up some cut up zucchini and then add in some frozen peas and once that is almost done, add in a few cups of spinach and let wilt to down. Add pasta the veggie mix in the pan
  8. Add in Alfredo sauce and stir until well combined. Don't add all at once. Add a little at a time to see how much sauce you really need. Option to add some of the pasta water to un-clump it a little. Its up to however consistency you like it

Air Fryer Shrimp and Spicy Slaw Tacos by Katie Brown


For Shrimp:

  • 1/2 lb- 1 lb of Medium Sized uncooked shrimp
  • 1/2 cup- 1 cup Panko Breadcrumbs
  • 1-2 beaten eggs
  • salt and pepper
  • Air Fryer
  • Optional: Tortillas for tacos - I use Siete

For Sauce/Slaw:

  • 1 bag of Trader Joes raw cabbage slaw blend (or make your own blend of veggies)
  • If want extra things like sliced carrots or more cabbage, etc you can add whatever other veggies you want
    • Sauce:
      • 1 tbsp sour cream or plain greek yogurt 
      • Splash of Avocado oil (or olive oil)
      • Salt and Pepper to taste
      • 2 Garlic cloves - minced (1 tsp)
      • 1 tbsp Apple Cider Vinegar 
      • 1 tbsp fresh Lime juice
      • 1/4 cup Chipotle Mayo (I use the Primal Kitchen or Chosen Foods brands)


  • Mix all sauce ingredients up with cabbage blend and set in fridge for about an hour
  • Whisk egg, salt and pepper in a bowl
  • Add panko to separate bowl
  • Peel and devein shrimp
  • Dip shrimp into egg then into flour (lightly or skip all together) then into panko mixture (make sure shrimp is fully coated)
  • Toss shrimp into Air Fryer, spray with oil spray (lightly)
  • Cook on 375 for 15 minutes, flipped half way through (depending on how big your fryer is and how many shrimp you have. Try not to not overcrowd)
  • Set out shrimp to cool off, store in tight container in fridge for 3-4 days


Crispy Shrimp Tacos

w/ Spicy Slaw

Crispy Potato and Arugula Salad (with homemade Maple Vinaigrette) by Katie Brown

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Crispy Potato


and Arugula Salad

inspo from @TazzaKitchen

Ingredients: (no measurements-- depends on how much you want/how big your salad is)

For Salad:

  • Argula
  • Strawberries (cut up)
  • Slivered Almond
  • Walnut Pieces
  • Mini Round Potatoes
  • Goat cheese crumbled or motz (either one works)

For Dressing:

  • 1/4 cup maple syrup
  • 1/4 cup Olive Oil
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • salt and pepper to taste
  • 1 tsp lemon
  • 1/2 garlic clove
    • side note: i swapped out the lemon and garlic and used Chosen Foods Lemon Garlic sauce and did about 2 tsp)
    • Optional: Add grilled chicken, avocado, tomatoes, etc


  1. Preheat oven to 400 (Roast)
  2. Cut round potatoes in 1/4s 
  3. Coat with oil and toss with salt and pepper
  4. Spread on lined sheet pan and roast for 30-35 minutes- shaking half way through
  5. While potatoes are roasting -- throw arugula into bowl, add chopped strawberries and cheese
  6. Make dressing by adding everything and whisking or put in a jar and shake until completely mixed. Add or remove things to make it taste as desired. 
  7. Put walnuts and almonds on a baking sheet and lightly top with the dressing (just a little to give the nuts a sweet taste) Once yo.u take the potatoes out, change oven to broil and broil the nuts for a few minutes until browned. 
  8. Toss salad with little dressing (dont over-dress), top with nuts and shake until fully mixed!


Air Fryer Gluten Free Nacho Chicken Tenders by Katie Brown





Crispy Nacho (GF)

                        Air Fryer

    Chicken Tenders


  • 1 lb antibiotic and hormone free Chicken Tenders (or breasts cut into strips)
  • 2 organic Eggs
  • 1/2 cup Gluten Free Flour (Bobs Red Mill
  • Siete Nacho Chips (1/4 bag) - or GF chip/cracker of choice
  • Salt & Pepper
  • Parchment Paper
  • Food Processor (optional)
  • Air Fryer


  1. Heat Air Fryer to 60 degrees
  2. Whisk both eggs in bowl, add salt and pepper and mix
  3. Add flour to separate bowl
  4. Food Process or manually crush chips into flour consistency- add to separate bowl
  5. Dip chicken into egg, then into flour, then into chip mixture
  6. Repeat for all chicken
  7. Depending on size of your air fryer - set chicken into fryer (not on top of each other)- I could fit 4 at a time
  8. Cook on 360 for 9 minutes, turn over, cook for another 4 mintues
  9. Remove chicken to cool and add second batch (repeat until all chicken cooked)

Oven Directions:

  • Preheat oven on 400 degrees
  • Do steps 2-6 above
  • Place chicken on parchment lined baking sheet (to prevent sticking)
  • Cook for 15-20 minutes, turn over, cook for another 5-10 minutes
  • Broil on high for 2-5 minutes, depending on how strong your broiler is. (WATCH so they dont burn!) 

Garlicky Cauliflower Cashew Cream Pasta by Katie Brown

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  • 2/3 head Cauliflower
  • 1/2 cup Cashews (soaked and rinsed)
  • 1/3 cup Garlic Hummus
  • 1/2 sweet Onion
  • 1 cup Chicken Stock (Veggie for Vegan)
  • 2 tbsp Parm Cheese (Nutritional Yeast for V)
  • 1 tbsp dried Basil or 5-6 fresh basil leaves
  • 1 tsp Garlic Powder (add more if not using hummus) or 4 fresh Garlic Cloves (chopped)
  • Blender or Food Processor
  • I added in sun dried tomatoes and kale -- optional 


  1. Soak cashews in filtered water for at least 2-4 hours (or overnight)
  2. Preheat oven on 400* Roast
  3. Chop cauliflower into pieces and toss with avocado (or olive) oil
  4. Roast in oven for 20-30 minutes or until tender
  5. Heat up garlic and onions in a skillet and cook until translucent, stirring occasionally 
  6. Rinse cashews with water and add to blender or food processor 
  7. Add all other ingredients
  8. Blend up a little to start getting a liquid consistency  
  9. Add in cauliflower and blend until very smooth
  10. Add more broth or use water to get thinner (for desired consistency) 
  11. Boil water for pasta
  12. Pour sauce into large skillet to get warm
  13. Scoop finished pasta into skillet
  14. Let everything come together and simmer to allow for more flavor 

Butternut Corn Fritters by Katie Brown





Butternut Corn                 Fritters


  • 1 bag pre cut Butternut Squash
  • 1/2 bag (~ 6oz) Frozen Corn (thawed)
  • 2 Eggs (some people use 3)
  • 1/2 cup Coconut Flour
  • 1/2 cup shredded Parm Cheese
  • 2 tsp Baking Powder
  • 1 tbsp. ground Sage
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1/2 tsp Sea Salt
  • Avocado or Olive Oil for the pan
  • Optional: couple sprigs of fresh Thyme


  1. Heat oven to 400 Roast
  2. Toss butternut squash in a little avocado oil salt and pepper on parchment paper ona  baking sheet and roast for 25-30 minutes
  3. While squash is roasting toss all other ingredients into bowl and combine until mixed completely
  4. Remove squash, let cool, and mash
  5. Fold in squash into the corn mixture
  6. Add another egg if not sticking together
  7. Heat up pan on oven with oil (medium heat)
  8. Once pan is hot, scoop out 1/4 cup of mixture and lightly flatten out (not all the way)
  9. Set fritter in the pan and turn once bottom has browned
  10. Set aside finished fritter and ocntinue. You will want to add more oil to the pan as you go

Flourless Maple Oat Pancakes by Katie Brown

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Flourless Maple Oat Pancakes 

with @ModernOats

I'm sure you've noticed waffles and pancakes are becoming more popular amongst us foodies and as you scroll through your feed you probably see more and more every day. As I grew up, pancakes and waffles were considered a treat and not healthy. Thankfully, as nutrition and the concept of healthy food have evolved, so has the way we eat and what we eat. Quick easy healthy substitutions are not only just available but becoming widely known and used more than ever. 

Using flax seed instead of eggs, using oats instead of flour, coconut oil over vegetable oil and the list goes on. This recipe is flourless because I used oats as a replacement; I used the Vermont Maple Modern Oats. This flavor works perfectly because it has some extra nuts and berries with a hint of maple because who doesn't want more maple in their pancakes?These oats are my go-to breakfast or meal on the go. I have not found many packaged products that do not have lots of chemicals and preservatives in them and also meet the healthy/must TASTE GOOD standards, but these do. They have awesome flavors like goji blueberry, apple walnut, and coconut almond. The Vermont Maple uses real maple syrup and no added flavors. All of their products are certified Gluten Free, nonGMO, Vegan and 100% Whole Grain.

These pancakes can be made into waffles or pancakes and are super gooey on the inside but have a nice seer on the outside. These are super easy to make without a "mix" and taste so homemade and are so easy, you won't want to use a mix again! Took about 15 minutes to make and even DJ loved them (the most particular DOOD when it comes to breakfast food).

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  • 1 Cup Modern Oats
  • 1 Egg (or sub flax egg)
  • 3/4 cup Cashew Milk
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp ground Cinnamon 
  • Pinch of Salt, if desired


  1. Combine dry ingredients in 1 bowl and mix well
  2. Combine liquid ingredients in 1 bowl and whisk together
  3. Pour liquid mixture into oat mixture and whisk together until completely combined
  4. Heat up skillet with ghee or oil
  5. Pour 1/4 cup mixture onto skillet
  6. Once you see bubbles on top, flip over


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Shaved Brussels Sprout Salad with a Peanut Butter Coconut Dressing by Katie Brown

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For the Salad:

  • 1 bag of Shaved Brussels
  • 1/2 bag Shaved Broccoli Stem
  • 1/4 bag Shaved Carrots
  • 1/3 bag Slivered Almonds
  • 1/2 bag Shredded Green Cabbage

For the Dressing

  • 1/4 cup Coconut Aminos/Liquid Aminos
  • 1/4 cup Olive or Avocado Oil
  • 1/2 Cup Peanut Butter or Almond Butter, creamy
  • 1 tbsp Honey
  • Ginger, to taste (a few shakes)
  • 1/2 tsp Garlic, minced 
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Water
  • Salt and Pepper, to taste


  1. Combine all salad ingredients except for almond and combine well
  2. Combine all dressing ingredients except for oil and whisk together
  3. Slowly pour in oil while whisking quickly to thicken
  4. Pour over salad and mix until well combined
  5. Store in fridge for up to 3-4 days
  6. Note: adding almonds before eating 
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Creamy Butternut Squash Sauce by Katie Brown


Fall is SRSLY my favorite season. Perfect weather, perfect in season veggies, lots of outdoor activities and lots of pumpkin and squash scented candles AND food. So I start consuming squash like its the only thing I can eat and try to roast every single squash I find. They are just sweet and salty and have the best flavor. When I found butternut squash a few years ago, it has been MY fave and I try to add it to my dishes for a little sweetness.  My favorite way to cook butternut is to roast it. Toss it with oil, salt and pepper and lay it out on the baking sheet and cook on ROAST for 20-30 minutes (you want it be soft and crispy!) I always thought it could even been good enough for dessert, but thats for a later date. I have made a few cashew cream sauces and thought this could be the perfect addition to throw in some squash into something again. 

Warm Baked Cast Iron Ricotta by Katie Brown



  • 1 cup Ricotta
  • 3/4 cup Marinara Sauce
  • 1 tbsp Oregano
  • 1 cup shredded Motz Cheese
  • 1/4 cup Parmesan-Raggiano Cheese
  • 1 fresh French Baguette


  1. Heat oven to 350 Bake
  2. Mix the first 4 ingredients in a bowl (ricotta, sauce, oregano and 1/2 the motz)
  3. Heat up greased cast iron
  4. Pour mixture into cast iron
  5. Top with the remaining motz cheese
  6. Heat on stove until cheese starts to boil
  7. Bake cast iron in oven for 10 minutes or until edges are golden brown and warm all the way through
  8. Top with warm cheese

Roasted Potatoes by Katie Brown


One of my favorite things to make and make them almost every.single.week. I use russet, fingerling, red, purple, sweet, Japanese sweet potatoes (my fave!), mini round, basically anything you want!

You can also play around with the spices and flavors you want to add. I always start with coating in avocado oil, pink salt & pepper then either just do that or add on top; garlic power, cinnamon, turmeric, everything seasoning, Cajun, etc.