Stuffed Acorn Squash


You know when you get really excited to eat a meal, you wouldn’t mind eating that same meal multiple times in one day?Well that is this meal. It’s that good, you won’t mind eating it multiple times! This one was inspired by my friend Sharra, who sent me an awesome stuffed acorn recipe to try. I did my own twist, creating a CK Turkey Italian Sausage and using my @msfarmed Farm Pack shiitake mushrooms! Thank you Sharra for the inspiration!

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Pumpkin Blondie


If you love our Sweet Potato Blondie, but do not want to wait to cook sweet potatoes, this here is your fix! Perfect “Lazy Girl” Kitchen move!

Prep Time: 5 Minutes

Cook Time: 25-30 minutes

Servings: 6 rectangles



  • 1/4 cup chopped walnuts
  • kosher salt
  • cooking spray


  1. Preheat oven to 375 degrees. Combine pumpkin puree, almond milk, eggs, salt, cinnamon, protein powder and vanilla extract in blender. Blend until smooth.
  2. Use cooking spray in an 8″ x 8″ baking dish. Then pour in mixture.
  3. Spritz walnuts with cooking spray, then toss with salt. Sprinkle walnuts on top of pumpkin mix in baking dish.
  4. Bake for about 25-30 minutes!

Macro breakdown via My Fitness Pal 



Balsamic Potato Hash


Serve this hash up with a side of eggs and CK Turkey Breakfast Sausage!

Servings: 8-10

Cook time: about 20 minutes


  • 3 small sweet potatoes
  • 3 red potatoes
  • 3 large shitake mushrooms


  • 1/4 cup + Neapolitan Herb Balsamic or Traditional Balsamic
  • 2 tbsp Garlic Olive oil – 1 tbs for veggies, 1 tbs for heating in pan
  • 1/4 cup + chicken stock
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • kosher salt to taste
  • sprinkle of black pepper
  • olive oil cooking spray


1: Chop all potatoes (keep skins on just scrub really good) and mushrooms. The smaller dice, the quicker the potatoes will cook and the less chicken stock you will need to use later.

Preheat pan with 1-2 tbs olive oil over medium-high heat.

2: Before adding to the pan, season veggies in a bowl and toss well with a drizzle of Garlic olive oil.

3: Add veggies to pan and cover. Now just let the mix cook. Occasionally I will spray the mix with olive oil spray just to wet it.

4: Once some brown bits start to form, adding in about 1/4 cup of chicken stock or water to help soften the potatoes. Keep stirring, cover again.

Note: Depending on how big your potato pieces are will determine how much stock you need to keep adding. Just add a little at time, deglazing the pan each time.

4: At the very end I add about 1/4 cup (or 3 tbs) of balsamic vinegar. Make sure the pan stays really hot so once the vinegar hits there is a big sizzle and it caramelizes quickly. Do not cover again. Just let the liquid soak in and keep tossing until desired “crispiness.

Oven “fried” Green Tomatoes with Comeback Sauce


Prep time: 15 minutes

Cook time: 1 hour


  • 4 medium green tomatoes: 1/2 inch thick slices
  • 2 Eggs
  • 1 tbs Neapolitan Herb balsamic (optional)

Flour mix together:

  • 1 tsp ms dash lemon pepper
  • 1 tsp creole seasoning
  • 2 tsp Garlic Olive Oil or Extra Virgin Olive Oil – this will help the crust get crispy!
  • 1/2 cup almond flour
  • 1/2 cup cornmeal

Mix with hands to help massage the garlic oil in in the flour or pulse in food processor.


  1. Preheat oven to 350 degrees
  2. Mix flour ingredients in a wide bowl or plate.
  3. Mix in a separate bowl, mix 2 eggs with 1 tbs neopalitan herb balsamic.
  4. Slice green tomatoes about 1/2 inch thick slices.
  5. First dredge slices through egg wash, then dredge through flour mix.
  6. Place on greased baking sheet.
  7. Bake in oven 30 minutes.
  8. Flip tomatoes to other side and bake an additional 30 minutes.
  9. Serve immediately with Comeback dipping sauce.

Comeback Sauce


  • 1 cup Greek
  • 3 tbs ketchup
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 tbs Neapolitan Herb Balsamic or Worschshire sauce
  • 1 tsp Creole Seasoning Blend
  • 1 tbs cider vinegar
  • 1/4 tsp pepper
  • ¼ tsp hot sauce

Pumpkin Soup


By Meredith West

Prep Time: 5-10 minutes
Cook Time: 20 minutes


  • 2 cups frozen seasoning blend
  • half a bag of the frozen peppers (red, green, yellow)
  • 3 cloves garlic chopped
  • salt and pepper
  • two shakes pumpkin pie spice


  1. Sautéed with a 1/2 tbsp butter evoo. Sautéed until caramelized.
  2. Add one can pumpkin purée to pot.
  3. 1 and 1/2 qt chicken or beef bone broth (I used 1 qt chicken and 1/2 at beef)
  4. Simmer 20 minutes
  5. Add 2-4 oz Greek yogurt cream cheese or fat free cream cheese.
  6. Blend with hand blender right in the pot, or let cool and blend in food processor.

Finish: Top with toasted pecans and drizzle of Chipotle olive oil for some heat! If you do not have chipotle oil, try adding a little smoked paprika to the soup.

Neapolitan Herb + Garlic


By now I think most people understand my love for sauces. And this post of recipes will not disappoint the sauce-addicts of the world! The J. Olive Co. Neapolitan Herb Balsamic and Garlic Olive Oil is the perfect combo to make a rich and tangy flavor to any comfort food recipe.  In this post we have Red Beans & Rice and a “ketchup,” Oven “Fried” Green Tomatoes with Comeback sauce, Roasted “Everything” Eggplant and yellow squash, and Balsamic Potato Hash! Let’s get cooking!

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CK Turkey Breakfast Sausage


Raise your hand if you like crispy breakfast sausage? Do you like crispy potato hash?! Are you American? Of course you do!

A frequently asked question by our CK clients is:

“What else can I eat for breakfast besides eggs?”

Even though there is no “rule” saying you can’t eat dinner leftovers for breakfast, some people just want “morning” food. So here you go, the CK Breakfast platter with a ssunnyside up egg and some Balsamic Potato Hash!

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