@caitlinjesson

Leaning into this weather and making the coziest recipes I can think of! This bone broth mushroom risotto is just about as comforting as it gets. Nourishing, indulgent and packed with a bit of extra protein from the bone broth base. Save and follow @caitlinjesson for easy gluten free and diary free recipes. 1 lb cremini mushrooms, thinly sliced 7 cups chicken bone broth 5 tbsp dairy free or regular butter, divided 2 shallots, finely diced 1 ½ cup Arborio rice ¾ cup dry white wine 2 cup freshly grated dairy free or regular Parmesan cheese, plus more for topping 2 tbsp truffle oil 2 whole cloves garlic, peeled 4 stalks thyme Parsley, finely chopped for garnish Salt and pepper, to taste Crispy mushrooms: 1 package assorted gourmet mushrooms (I used oyster mushrooms), torn Olive oil Salt and pepper, to taste To make crispy mushrooms, preheat oven to 400°F. Add mushrooms to a parchment lined baking sheet then drizzle with olive oil, season with salt and pepper and toss well to coat evenly. Roast until golden and crispy, about 15-20 minutes. To make risotto, bring bone broth to a simmer in a large pot over medium low heat. Melt 3 tbsp butter in a separate pot over medium heat. Saute shallots until softened then add rice and toast until rice is translucent, about 2 minutes. Add in wine and cook, stirring constantly, until wine has almost completely evaporated. Add in a ladle of warm broth at a time and cook, stirring constantly, until broth is almost completely absorbed. Repeat with remaining broth until rice is cooked to al dente and broth is used up. Note: you should be keeping the risotto at a low simmer the entire time it cooks. Heat 2 tbsp butter in a separate skillet over medium high heat. Add garlic and thyme and sauté for one minute. Add mushrooms, season with salt and pepper, and sauté until browned. Discard garlic and thyme when done cooking. Remove risotto from heat and stir in parmesan, truffle oil and sauteed mushrooms. Mix well to combine and season to taste with salt and pepper. Transfer to serving dish and top with crispy mushrooms, parsley and freshly grated Parmesan cheese.

One of my most popular fall recipes and a regular part of the rotation over here! The chicken is cooked low and slow until it’s so tender it falls apart, then tossed in a nourishing bone broth gravy for the ultimate comfort food! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 3 lbs bone in skin on chicken thighs and/or drumsticks 1 ½ tsp salt 2 tsp paprika 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tsp black pepper 2-3 tbsp olive oil ½ yellow onion, thinly sliced 6-8 sprigs fresh thyme 2 cups chicken bone broth 2 tbsp arrowroot or cornstarch Cooked white rice, for serving Preheat oven to 350°F. Add chicken to roasting dish and season with salt, paprika, onion powder, garlic powder, oregano and black pepper. Drizzle with olive oil then toss well until evenly coated. Add onions and thyme then pour bone broth into your pan. Avoid pouring it directly over the chicken so that the seasonings do not come off of the chicken. Cover and bake for 1 hour 30 minutes. Remove chicken from the oven and increase oven temperature to 450°F. Discard the sprigs of thyme then remove chicken from the pan and set aside on a clean plate. Add ¼ cup of the broth from your pan to a small bowl or measuring cup along with 2 tbsp arrowroot and whisk until smooth to make a slurry. Whisk the slurry into the pan with the rest of broth then return your chicken to the pan and toss to coat evenly in the sauce. Return chicken to the oven uncovered for 20 minutes longer, basting every 5 minutes (optional) until golden brown and gravy has thickened. Serve over rice.

It’s the best time of year for fun little treats! These PB&J dates are super easy to make and absolutely addicting. Perfect for the whole fam! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 12 dates, pitted Peanut butter Raspberry jam 4 oz dairy free dark chocolate (or ½ cup chocolate chips) 2 oz dairy free white chocolate (or ¼ cup chocolate chips) Melt dark chocolate and white chocolate (separately) either in the microwave or in a double broiler, then set aside to cool. Add pitted dates to a parchment lined baking sheet and smash with the bottom of a glass until about ¼ inch thick. Spread a small dollop of peanut butter around evenly on top of each date followed by a layer of jam. Once cooled to room temperature, add white chocolate to a small ziplock bag and press out all of the air before sealing. Cut the tip off of one of the corners of the bag. Spread a thin layer of dark chocolate on top of the jelly dates then draw a tight white chocolate spiral on the dark chocolate. Using a sharp knife or toothpick, draw lines from the center of the circle out toward the edge to create the spiderweb effect. Refrigerate for at least 30 minutes to allow time for the chocolate to set before serving.

If you’ve walked this path, my heart is with you. Please let me know your favorite foundations for Pancreatic Cancer in the comments 🫶🏼 and let’s all make some lasagna for Kathy ❤️ 1 lb Italian sausage 1 lb lean ground beef 2 tbsp olive oil ½ cup yellow onion, diced 4 cloves garlic, minced 14 oz can diced tomatoes 48 oz marinara sauce 6 oz tomato paste ½ cup water ¼ cup fresh parsely, finely chopped 2 tsp dried basil 2 tsp dried oregano 1 lb ricotta 1 egg 1 lb low moisture mozzarella ½ cup Parmesan cheese, grated 1 package no boil lasagna noodles Salt, to taste Preheat oven to 375°F. Add olive oil to a Dutch oven over medium heat. Saute onions and garlic for one minute until fragrant then add in your sausage and ground beef. Cook meat until well browned then season with salt and mix in your fresh parsely, dried basil, dried oregano and tomato paste. Cook until tomato paste starts to brown in some areas, about 3 minutes, then deglaze with ½ cup water, scraping the bottom of the pot to release anything that has stuck. Stir in canned tomatoes and marinara sauce then reduce heat to low and allow sauce to simmer while you prepare the rest of the ingredients. Grate mozzarella then set aside. Add ricotta to a bowl along with one egg and a few pinches of salt. Mix well until thoroughly combined. To build lasagna, add an even layer of sauce along the bottom of a 9x13 baking dish. Cover with a single layer of uncooked lasagna noodles then spread ⅓ of your remaining sauce over the noodles. Dollop half of the ricotta mixture around on top of your sauce then sprinkle with ⅓ of the mozzarella cheese. Repeat with a second layer of noodles, half of the remaining sauce, all of the remaining ricotta mixture and half of the mozzarella cheese. Top with a third layer of noodles, all of your remaining sauce, a final even layer of mozzarella cheese then finish with the grated Parmesan. Cover and bake for 25 minutes then remove the cover and bake an additional 25 minutes until golden and bubbly.

It’s not fall until I’ve made my sweet potato olive oil cake! Every time I make this cake I’m reminded of why it’s my most popular dessert. Serve with your vanilla ice cream of choice and a bit of caramel sauce if you’re feeling a little extra! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. ⅔ cup olive oil, plus more for oiling baking dish 1 cup cooked sweet potato from 1 large or 2 medium potatoes 1 cup maple syrup ¼ cup coconut sugar 3 large eggs 2 tsp vanilla extract 1 ½ cups almond flour 1 cup gluten free oat flour 1 tsp baking soda 1 tsp baking powder ½ tsp salt Caramel sauce: ½ cup coconut oil ½ cup maple syrup 2 tbsp coconut sugar ¼ cup almond butter Pinch of sea salt To make cake, preheat oven to 350°F. Add sweet potato and maple syrup to a high speed blender and process until smooth. Transfer to a large mixing bowl along with olive oil, coconut sugar, eggs and vanilla and whisk well. Add in almond flour, oat flour, baking soda, baking powder and salt. Fold dry ingredients into wet ingredients, mix until no clumps remain and transfer to an oiled 9 inch round cake pan. Bake for 50-60 minutes until a toothpick stuck into the center of the cake comes out clean. While the cake is baking, combine coconut oil, maple syrup, coconut sugar, almond butter and a pinch of salt in a small sauce pan and stir well. Bring to a simmer for two minutes then turn off the heat and allow caramel sauce to thicken and cool. Remove cake from the oven and allow it to cool before slicing and drizzling with caramel sauce.

Sticky soy ginger meatballs for the win!! Load them on top of white rice with some veg for the most delicious Asian inspired bowl or on their own as a dinner party app! They’re so good they will be gone before you know it. Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 1 lb ground beef ⅓ cup gluten free panko 1 egg 4 green onions, thinly sliced plus more for garnish 3 tbsp cilantro, finely chopped 2 tbsp fresh ginger, grated 2 garlic cloves, grated 1 tbsp tamari 1 tbsp chili crisp oil ½ lime, juiced 3 tbsp olive oil Sesame seeds, for garnish Sauce: 2 tbsp gluten free hoisin 2 tbsp sweet chili sauce 1 tbsp sesame oil 1 tbsp tamari ½ lime juiced 1 tsp sriracha (less if low spice tolerance) To make sauce, combine ingredients in a medium sized bowl and whisk well. Set aside for later. To make meatballs, add ground beef, panko, egg, green onion, cilantro, ginger, garlic, tamari, chili crisp and lime juice in a large bowl and mix well until ingredients are fully incorporated. Shape into meatballs the size of a golf ball and set aside on a baking sheet. Heat 3 tbsp olive oil in a large skillet over medium heat and cook meatballs until deep brown on all sides and cooked through, about 15 minutes total. You will likely need to work in two batches. Return cooked meatballs to skillet then pour sauce over top. Toss well to coat evenly then transfer to serving dish and garnish with green onion and sesame seeds.

The squishiest homemade maple marshmallows using pure maple syrup and grass fed gelatin. They are as good for you as they are delicious and the perfect healthy fall treat! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 1 tbsp unflavored gelatin 1 cup maple syrup ¼ tsp salt Confectioners sugar, maple sugar or arrowroot for dusting Line a 9x9 baking dish with parchment paper then dust with confectioners sugar. You can also process maple sugar in a high speed blender to break it down further and use that in place of the powdered sugar if you prefer fully refined sugar free. Arrowroot can be used in place of sugar if you prefer them less sweet. Add gelatin to your mixing bowl along with ⅓ cup cold water. Mix gelatin into water then set aside and allow it to congeal while you bring your maple syrup up to temperature. Add maple syrup and salt to a large sauce pan over medium heat. Bring maple syrup up to 235°F-240°F then add it to the mixing bowl with the gelatin while mixing on low speed. Increase speed to high and continue mixing for 12 minutes. Quickly transfer to your prepared baking dish and smooth out with a spatula. They will set very quickly so you need to be ready to move fast. Dust the top with more confectioners sugar, maple sugar or arrowroot then allow them to set fully for 4-6 hours before slicing. Note: I made a double recipe to make them extra thick. If you double the recipe you need to mix the marshmallows for around 18-20 minutes until you hit the soft peak stage.

It’s not fall until I’ve made my miso & ginger chuck roast! Easily my most popular recipe of all time and for good reason! It’s simple, nourishing, full of flavor, and those crispy edges are actually irresistible. Serve along side some rice and your favorite veg and dinner plus meal prep are done! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 3 lbs beef chuck roast, cut into thirds ⅓ cup tamari 2 tbsp miso 2 tbsp honey 1 tbsp plus 1 tsp rice wine vinegar 3 cloves garlic, minced or grated 3 tbsp fresh ginger (3 inches), finely grated 1 tsp red pepper flakes Green onion, for garnish Sesame seeds, for garnish Note: If using a Dutch oven add 1 cup beef bone broth to your pot before roasting. If using a roasting pan with a cover you can skip this step. Preheat oven to 325°F. Combine tamari, miso, honey, vinegar, garlic, ginger and red pepper flakes in a small bowl and whisk well to combine. Pour over your beef and toss to coat evenly. Add meat to your roasting dish, cover and roast for 3 hours then remove from the oven and check for doneness. If meat pulls apart easily, shred into large chunks and toss in juices. If it does not pull apart easily, return it to the oven covered for 30 more minutes. Once meat has been shredded, increase oven temperature to 450°F and return to the oven uncovered to finish cooking for 15 minutes longer until the top layer of meat is crispy. Garnish with sesame seeds and green onion.

I can promise you store bought tortillas will never be the same once you’ve made them yourself at home. These cassava tortillas are soft and pliable and completely gluten, dairy and grain free. Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 1 ½ cups cassava flour ½ tsp salt ¼ cup olive oil 1 ½ cups warm water Combine flour and salt in a large mixing bowl and whisk to incorporate ingredients. Pour water and oil into the bowl then mix well with hands and kneed until smooth and uniform. The dough should be slightly sticky, not overly wet or too dry. Shape into dough balls the size of a golf ball by rolling between your hands, then set aside and cover with a clean, wet dish towel. Repeat with remaining dough. If dough balls are cracking, it means they are too dry and you should add water to your dough and kneed until dough is more hydrated and uniform. Place dough ball between two sheets of parchment on a tortilla press and flatten into a round tortilla. If you do not have a tortilla press you can roll them out by hand between two sheet of parchment paper using a rolling pin. Regardless of your method, they should be around ⅛ inch thick, if they are too thin you will have a hard time getting them off of the parchment paper and onto the pan. Heat a dry skillet - no oil - over medium high heat. Add one tortilla at a time and cook until they bubble up with light browning on each side. Remove from pan, set aside and repeat with remaining dough balls. Recipe makes about 18 tortillas 5-6 inch tortillas.

The onlyyyy way I will be roasting a chicken going forward. Crispy skin, evenly cooked and don’t even get me started on the best potatoes I’ve ever had! Some crispy bits, some soft bits and tonsss of flavor from cooking in all of the chicken drippings. Roast chicken dinners cannot be beat! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 4-5 lb whole chicken 3 lbs Yukon gold potatoes, cubed 2 handfuls fresh thyme 5-6 sprigs rosemary Olive oil, for drizzling Salt and pepper, to taste Flaky finishing salt, if desired Preheat oven to 425°F. To spatchcock chicken, remove gizzards and empty the cavity of the chicken. Flip chicken over, breast side down, then cut along both sides of the spine with a pair of sharp kitchen sheers. Once the spine has been removed, flip the chicken over breast side up, and push down firmly on the breast bone until you feel it crack and the chicken lays flat. Pat your chicken completely dry using paper towels then season both sides of the chicken generously with salt. Carefully separate the membrane connecting the skin and the breast meat and season the breast meat underneath the skin, then transfer directly onto your sheet pan without any parchment paper. Toss your potatoes in olive oil and season to taste with salt and pepper. Add potatoes to your sheet pan surrounding the chicken then place a handful of thyme under the chicken. Spread the remaining herbs around, wedging them under the potatoes. Roast the chicken uncovered, until the breast meat hits 160°F, about 40-50 minutes, then remove from the oven and allow chicken to rest for 15 minutes before carving. Discard herbs and toss potatoes in chicken drippings on the sheet pan before plating with carved chicken and finishing with flaky sea salt.

You all loved my cinnamon roll banana date cake so I tested it as a loaf and it’s even betterrr than the original! Gluten free, dairy free and refined sugar free, made with whole ingredients and just lightly sweetened with bananas and dates. An absolute staple in our house at this point! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 3 medium overripe bananas, peeled 12 medjool dates, pitted ⅓ cup olive oil 3 eggs 2 tsp vanilla extract 1 ½ cups almond flour 1 ½ cups oat flour 1 ½ tsp baking soda 1 ½ tsp baking powder ½ tsp cinnamon ½ tsp salt Preheat oven to 325°F. Cover dates with ¾ cup boiling water and let them sit and soften for 10 minutes. Add softened dates to a high speed blender along with the bananas and the water the dates were soaked in. Blend until smooth then transfer to a large mixing bowl. Add olive oil, eggs and vanilla extract to the banana mixture and whisk until smooth. Fold in almond flour, oat flour, baking soda, baking powder, cinnamon and salt and mix until batter is uniform. Transfer to a greased and parchment lined loaf pan and bake for 1 hour to 1 hour 5 mins until a toothpick stuck into the center of the cake comes out clean. Allow bread to cool completely before removing from loaf pan and slicing.

The most tender cut of meat I’ve ever made! You can swap short ribs or chuck roast if that’s all you can find but this was truly exceptional and my new favorite cut to cook low and slow. Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 5-6 lbs beef cheeks, excess fat trimmed and discarded 2 cups beef bone broth 2 stalks celery, roughly chopped 1 large or 2 medium carrots, peeled and roughly chopped 1 medium yellow onion, roughly chopped 1 head of garlic, cut crosswise 2 tbsp tomato paste 2 tsp apple cider vinegar 10 sprigs thyme 2 bay leaves 2 tbsp avo oil Salt and pepper, to taste Preheat oven to 325°F. Season meat generously with salt and pepper. Heat avocado oil in a large braiser or dutch oven over medium high heat. Add meat and sear until deep brown on all sides, about 5-7 minutes per side. Remove from pot and set aside. Add onions, carrot and celery to your pot. Reduce heat to medium and saute veggies until onions are translucent, about 5 minutes. Add tomato paste and saute one minute longer until tomato paste begins to brown in some areas. Deglaze the pot with bone broth, scraping the bottom to release anything that has stuck. Stir in vinegar then add thyme, bay leaves and garlic to your pot, cut side down. Return meat to your pot, cover and transfer to the oven for 3 hours. Remove from oven and test meat, if it pulls apart easily remove the meat from the pot and set aside. If it does not pull apart easily, return the pot to the oven and check again 30 minutes later, repeating until the meat is tender enough to easily shred. Strain veggies and herbs from the broth then return the broth to your pot over medium heat. Simmer and reduce bone broth until it thickens to a glossy sauce, about 8-10 minutes. Plate meat on top of polenta or mashed potatoes and drizzle sauce over top when serving.

A little intro to fall baking and now I’m readyyy! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. Dough: 180 g coconut yogurt 220 g oat milk 115 g honey 7 g instant yeast 4 g baking powder 1 large egg 400 g King Arthur Gluten Free Bread Flour, plus more for dusting work surface 7 g salt 8 g vanilla extract 20 g olive oil 7 g psyllium husk Filling: 3 cups apple, peeled and cubed ¼ cup coconut sugar 2 tbsp olive oil Avocado oil, for frying Glaze: 2 cups confectioners sugar 2 tbsp coconut oil, melted 1 tsp vanilla extract 3 tbsp non dairy milk of choice Combine dough ingredients in a large mixing bowl and mix on low for one minute to incorporate flour. Increase speed to high and mix on high for three minutes longer until dough is smooth and uniform. Cover and let rise until doubled in size, about 1-2 hours. While dough is rising, add olive oil to a skillet over medium heat. Add in apples and sugar and cook down until sugar has dissolved and apples are just a bit tender, about 10 mintues. Flour a clean and dry work surface generously. Turn dough out onto surface, dust the top of your dough with more flour and roll out to 1 inch thick rectangle. Strain off any excess liquids and add apples to half of your dough in a single layer. Fold the other half of your dough over the apples and cut dough into small squares. Continue folding and chopping dough to break it into smaller, uneven pieces then flour generously to absorb any excess liquid. Form into fritters the size of your palm and press to flatten, adding extra flour as needed to shape the dough. Set aside on individual squares of parchment. Heat 1 inch of avocado oil in a skillet over medium heat. Bring oil to 350-375°F. Once oil is hot, fry until golden on both sides, about 2 minutes per side. Remove from hot oil and set aside on a baking rack to cool. Repeat with remaining dough. To make glaze, combine ingredients in a shallow bowl and whisk well until smooth, adding more milk as needed. Dip each fritter into glaze, flipping to coat evenly, then transfer back to the baking rack and allow glaze to set before enjoying.

Two of my favorite recipes together in one perfect dessert! When I saw a warm chocolate chip cookie on a scoop of ice cream going viral I knew I needed to run it back with my gluten free olive oil chocolate chunk cookies and dairy free sea salt and honey ice cream. Obviously it was incredible! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. Cookies: 1 cup coconut sugar ¾ cup olive oil 1 egg plus 1 egg yolk 2 tsp vanilla extract 1 cup superfine brown rice flour ½ cup almond flour ⅓ cup tapioca starch ¼ tsp baking soda ½ tsp salt 8-9 oz dark chocolate bar, coarsely chopped into squares Flaky sea salt Combine coconut sugar, olive oil, eggs and vanilla in a large mixing bowl and whisk until thoroughly combined. Add in rice flour, almond flour, tapioca starch, baking soda and salt and mix until flour is fully incorporated then fold in chocolate chunks. Refrigerate dough for at least one hour but ideally overnight. If you do not refrigerate them they will be crispier and flatter rather than chewy. Preheat your oven to 375°F. Scoop 1 ½ inch dough balls using an ice cream scooper and add to a parchment lined baking sheet. I like to pull a few chocolate chunks from each ball and stick them on top. Sprinkle with flaky sea salt then bake until edges are golden and crispy and center is still soft, about 11-13 minutes. Makes 10-12 large cookies. **Ice cream recipe can be found by subscribing to the free tier of my Substack. Link in bio!

Sunday session ep. 3 is live! 🍋 Still enjoying this summer weather with colorful, fresh produce and al fresco dinners made on the grill. Will be soaking it all in for as long as it lasts! Recipes below can be found on my Substack, link in bio to subscribe! Grilled whole branzino lemon & herb roasted potatoes soft herb market salad sumac heirloom tomato salad Italian salsa verde

Okkk if you are a lemon pepper wing fan I’m here to inform you that we’ve been doing it wrong all along. Lemon pepper 🤝🏽 sumac. Never again will I make my lemon pepper wings without it! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 2.5-3 lbs chicken wings 1 tbsp gluten free or regular all purpose flour 2 tsp lemon pepper 2 tsp sumac 1 tsp onion powder 1 tsp garlic powder 2 tsp salt ½ tsp black pepper Sumac lemon pepper oil: 2 tsp lemon pepper 2 tsp sumac ½ tsp salt 3 tbsp avocado oil 1 tbsp lemon juice Preheat oven to 450°F. Combine flour, lemon pepper, sumac, onion powder, garlic powder, salt and pepper in a small bowl and whisk well. Add chicken wings to a large bowl then sprinkle seasoning over top. Toss well until evenly coated and spread wings out on a baking rack on top of a baking sheet. Allow wings to sit and absorb seasonings for 10 minutes then transfer to the oven. Bake for 40 minutes, flipping once midway through. You want your wings extra crispy so that they don’t get soggy when you toss them in your sumac and lemon oil. To make oil, add ingredients to a small bowl and whisk well. Add cooked chicken wings to a large bowl then pour sumac and lemon oil over top. Toss well and serve with ranch or on their own.

We’re nearing the end of tomato season, everyone’s beginning to get cozy and it’s the perfect time of year for a tomato soup. I added a can of cannellini beans to beef this one up and add some fiber, plus loads of roasted garlic and a drizzle of pesto on top, because no tomato soup is complete without plenty of basil! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 5 lbs heirloom tomatoes, cherry tomatoes or mixture 1 yellow onion, quartered 2 heads of garlic, cut crosswise with tops removed Olive oil, for drizzling 20 basil leaves 14 oz can cannellini beans, drained 2 cups chicken bone broth 1 tsp salt, plus more to taste Black pepper, to taste Vegan pesto: 2 oz basil 2 tbsp pine nuts 1 small clove garlic 2-3 tbsp olive oil Salt, to taste Preheat oven to 400°F. Add each head of garlic to a separate piece of aluminum foil, drizzle with olive oil then wrap tightly into a ball so that garlic is fully enclosed. Repeat with second head of garlic. Add garlic to a parchment lined baking sheet and roast for 15 minutes. To make pesto, add basil, pine nuts and garlic clove to a blender or small food processor and blend until roughly chopped. Slowly add in 2-3 tbsp olive oil and process for a few seconds longer. Season to taste with salt and set aside. Remove garlic from the oven and add your tomatoes and onion to the same sheet. Drizzle lightly with olive oil then season with salt and pepper. Toss to coat evenly then transfer baking sheet to the oven and roast veggies for 25 minutes. Allow veggies to cool slightly before transferring to a high speed blender. Carefully squeeze garlic into the blender with the tomatoes and onion then add in basil, beans, bone broth and 1 tsp salt. Blend until smooth then transfer to a large pot on the stove over medium heat. Bring soup to a simmer, simmer for 3-5 minutes until color deepens to a dark orange and adjust seasoning, if desired. To serve, plate soup then top with fresh pesto, a drizzle of good olive oil and some cracked black pepper.

Leaning into fall with my first brown recipe of the season and what better way to kick things off than with a rich and saucy chicken adobo! Loaded with flavor and a nice acidic hit from the apple cider vinegar, this one is comforting, nourishing and super easy to make. Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 3 lbs bone in skin on chicken thighs or drumsticks 1 cup low sodium tamari ¾ cup apple cider vinegar 10 cloves garlic, peeled and smashed ¼ cup coconut sugar 1 tsp whole peppercorns 3 bay leaves 2 tbsp avocado oil Green onion and/or chives, for garnish White rice, for serving To make chicken marinade, combine tamari, vinegar, garlic, sugar, peppercorns and bay leaves in a large bowl and whisk well until sugar has dissolved. Pour marinade over the chicken, cover and refrigerate for at least one hour up to four hours. Remove chicken from the marinade, set marinade aside for later, and pat chicken dry with paper towels. Heat 2 tbsp avocado oil in a large Dutch oven or braiser over medium high heat. Add chicken to the pot, skin side down, and cook until skin is deep brown and easily released from the pan, about 6-7 minutes. Flip chicken and cook on the other side for 2-3 minutes then pour marinade over top, cover your chicken and bring the marinade to a simmer. Reduce heat to low and simmer for 45 minutes until meat is cooked through and tender. Remove chicken from the pan and set aside on a clean plate. Discard bay leaves and garlic cloves and increase heat to medium high. Allow sauce to thicken and reduce until its glossy and coats the back of a spoon, about 10 minutes. Return chicken to the sauce, toss to coat evenly and garnish with green onion and chives before serving along with white rice.

We’re so back! Save and follow @caitlinjesson for easy gluten free and dairy free recipes.

Every summer as a kid my aunt would make fig bars using figs from my grandma’s fig tree. Like any good family recipe, it was scribbled on an index card, half of the instructions missing, leaving you with little more than an idea of what you want them to taste like. Not only are these chewy and thick just like Gram’s, they're sweetened with only honey and coconut sugar and made with real, nutritious ingredients. This is one I will cherish forever! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. Fig filling: 36 medium to large figs, quartered ½ cup coconut sugar 1 tbsp lemon juice 1 tsp vanilla ½ tsp salt ¼ cup water, plus more as needed Crumble layer: 2 cups gluten free rolled oats 1 ½ cups almond flour ¾ cup coconut oil, melted 1 cup honey 2 tsp vanilla extract 1 tsp salt Preheat oven to 350°F. To make fig filling, combine figs, coconut sugar, lemon juice, vanilla and salt in large skillet along with ¼ cup water. Bring to a simmer over medium heat then reduce heat to low, cover loosely and allow figs to simmer for 20 minutes, stirring periodically, until they are caramelized and jammy. If liquid is evaporating or jam is scorching, turn the heat down to the lowest setting and add more water, as needed. Using an immersion or high speed blender, lightly blend the filling until thick and jammy, leaving some chunks of fig for texture. To make the crumble layer, combine ingredients in a medium sized bowl and mix well. Spread ⅔ of the oatmeal crumble over the bottom of a greased and parchment lined 9x9 baking dish, then press and compact into an even layer. Add fig mixture to the crust then sprinkle remaining crumble over top. Bake uncovered for 35-45 minutes until the crumble topping is golden brown all over. Remove from the oven and allow bars to cool completely before slicing and serving. They can also be refrigerated for a firmer texture. Note: you can use a standard 9x13 baking dish for thinner fig bars.

Hosted my first and definitely not my last seafood boil this weekend for our second Sunday Session! Full details along with links to all of the supplies I used can be found on my Substack, link in bio to subscribe!

This is where I’ll go when I’m 80 😭

Saucy miso gochujang noodles with crispy miso mushrooms on top. This was one of my husband’s favorite recent dishes and for good reason! It’s creamy, slightly spicy and we love a crispy flavorful topping! Save and follow @caitlinjesson for easy gluten free and diary free recipes. 10 oz sweet potato noodles 1 lb shiitake mushrooms, stems removed & sliced into ¼ in pieces 4 cloves garlic, minced 1 tbsp ginger, grated 5 tbsp white miso 2 tbsp gluten free gochujang 2 tbsp tamari 2 tsp honey ½-⅔ cup hot water reserved from cooking noodles 2 baby bok choy, roughly chopped Green onion, thinly sliced for garnish 3 tbsp avocado oil Crispy miso mushrooms: 1 lb oyster mushrooms, torn Olive oil, for drizzling Salt & pepper, to taste 1 tbsp white miso 1 tsp rice vinegar 1 tsp tamari 1 tsp sesame oil ½ tsp honey Preheat oven to 425°F. Add mushrooms to a baking sheet, drizzle with olive oil and season with salt and pepper. Bake until golden and crispy, about 25-30 minutes. To make miso sauce for mushrooms, combine miso, rice vinegar, tamari, sesame oil and honey in a small bowl and whisk well. Set aside for later. Cook noodles according to packaging instructions then set aside. To make noodle sauce, combine 5 tbsp miso, 2 tbsp tamari, 2 tbsp gochujang and 2 tsp honey in a small bowl. Mix in ½ cup reserved hot water and whisk well until smooth. Add avocado oil to a large skillet over medium high heat. Add mushrooms and saute until lightly browned and cooked down, about 8-10 minutes. Add in ginger and garlic and saute until fragrant, about 2 minutes. Mix in bok choy and saute until greens have wilted and cooked down, about 3 minutes. Add cooked noodles to the pan with your veggies, reduce heat to medium low then pour sauce over top and let the noodles cook for 1-2 minutes longer in the sauce. Toss crispy mushrooms in miso sauce until coated evenly then transfer noodles to serving dish, top with crispy mushrooms and garnish with green onion.

I knowww we’re not quite ready for fall but I was craving this olive oil carrot cake so we’re getting into something a bit more festive this week. This is an adapted version of my original olive oil carrot cake but I brought it down to a single layer and added a rich caramel swirl and omggg she is gorg and so delicious!! I forgot how good this one is!! Save and follow @caitlincjesson for easy gluten free and dairy free recipes. ¾ cup olive oil 2 cups shredded carrots (about 2-3 large carrots) ¾ cup coconut yogurt ¾ cup maple syrup ¾ cup coconut sugar 3 eggs 1 tsp vanilla extract 1 ½ cups almond flour 2 ¼ cup gluten free oat flour 1 ½ tsp baking soda 1 ½ tsp baking powder ¾ tsp salt ¾ tsp cinnamon Frosting: 16 oz vegan or regular cream cheese 1 cup powdered sugar Caramel swirl: ½ cup coconut sugar 3 tbsp water 2 tbsp coconut milk To make cake, preheat oven to 325°F. In a large bowl, combine olive oil, coconut yogurt, maple syrup, coconut sugar, eggs and vanilla and whisk well. Add in almond flour, oat flour, baking soda, baking powder, salt and cinnamon. Fold dry ingredients into wet ingredients and mix until no clumps remain. Fold in carrots then transfer batter to greased and parchment lined 9x9 baking dish. Bake for 1 hour to 1 hr 10 minutes until a toothpick stuck into the center of the cake comes out clean. Remove cake from the oven and allow it to cool completely before frosting. To make caramel sauce, add coconut sugar to a small sauce pan along with 3 tbsp water. Bring to a simmer over medium heat and allow mixture to simmer until caramel starts to thicken and congeal, about 3-5 minutes. Remove from heat and stir in coconut milk. Set aside to cool completely. To make frosting, add cream cheese to a large mixing bowl along with powdered sugar. Mix on low for one minute to incorporate sugar, then turn to high and continue mixing until icing is smooth, about 2-3 minutes longer. Smooth frosting over your cooled cake then drizzle with caramel sauce and swirl caramel into the frosting before cutting and serving. Note: frosting needs to be refrigerated. Cake cannot be left out of the refrigerator prior to serving.

Whipped up this grilled hanger steak with a sungold chili pepper sauce this weekend and it was sooo good! Used some leftover sungolds to make a slightly spicy and smoky sauce that was the perfect compliment to the spice rubbed and grilled steak. The perfect summer dinner and one that I will be coming back to next time I entertain! Full recipe can be found on my Substack, link in bio to subscribe!

Bringing back the Sunday sessions we looked forward to all week long when we were young, wild and free living in Australia together - this time with two babies, lots of food and fewer bevo’s 😉. Full recipes for our Sunday session dinner will be posted on Substack tomorrow, link in bio to subscribe! Hanger Steak w/ Sungold Chili Pepper Sauce Marinated Heirloom Tomato Salad Blackened Baby Potatoes with Charred Scallion Oil Grilled Veggies Hugo Spritz

A little spicy Pomodoro with fresh summer tomatoes for your Sunday! I used a nice big heirloom and everyone’s favorite Sungold tomatoes but any cherry tomato will work. A simple, seasonal meal that really highlights the best that summer produce has to offer. Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 12 oz gluten free pasta 2 tbsp olive oil 2 shallots, thinly sliced 6 cloves garlic, peeled and smashed 1 tbsp Calabrian chilis 2 cartons cherry tomatoes 1 large heirloom tomato 2 tbsp plus ½ tsp salt ½ tsp sugar Fresh basil, for garnish Chili flakes, for garnish Heat olive oil in a large pot over medium low heat. Add shallots and cook until translucent, about 5 minutes. Add garlic and cook for an additional five minutes until softened. If shallots are browning too much, reduce heat further so that they don't burn. Mix in Calabrian chili and saute for one minute longer. Add tomatoes to the pot with your shallots and garlic along with sugar and ½ tsp salt. Cover and allow tomatoes to cook down until they burst open and begin to soften, about 15 minutes. Remove from heat and allow sauce to cool slightly before transferring to a blender. Blend until completely smooth then return to your pan off of the heat. Bring a large pot of water to a boil over medium high heat with 2 tbsp salt. Add pasta to boiling water and cook until just softened, then transfer to the pan with your sauce along with a few splashes of pasta water to finish cooking. Cook until sauce thickens and clings to your noodles and noodles and have finished cooking, about 3-5 minutes. If sauce is too thick you can thin it out by adding a splash of pasta water. Remove from heat and garnish with fresh basil and red pepper flakes.

The dairy free coconut flan of my dreams 😭 my oh my she’s a beauty! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 2 ½ cups coconut sugar, divided 10 eggs 2 tsp vanilla extract 1 tsp cinnamon ½ tsp salt 27 oz whole fat coconut milk 21 oz sweetened condensed coconut milk Preheat oven to 325°F. Add one 1 cup coconut sugar to a small skillet along with 3 tbsp water. Gently warm over medium heat until sugar has dissolved. Bring to a low simmer and allow caramel to thicken and reduce slightly, about 3 minutes, then spread in a thin layer at the base of a 9 inch cake pan. You will have to work quickly as the caramel will thicken and it will be difficult to spread as it cools. Note: a cake pan is much deeper than a pie dish, if you would like to use a pie dish, you will want to cut the recipe in half and will have a thinner flan. Add 1 ½ cups coconut sugar to a large bowl along with eggs, vanilla, cinnamon and salt and whisk until batter is uniform. Heat coconut milk and condensed milk in a sauce pan over medium heat until you see steam. Slowly pour warm coconut milk into the bowl with your eggs while whisking vigorously. You want to do this a small bit at a time to temper the eggs and avoid scrambling them with the hot liquid. Once fully incorporated, pour custard filling into your cake pan and fill to the top. Add cake pan to a larger roasting dish then carefully transfer to the oven. Fill a measuring cup with water and add water to the outside baking dish to create a water bath for the flan to cook in. Bake for 55 mins-1 hour until the center of the flan jiggles lightly but has set enough that you do not see ripples when you jiggle the pan. Remove from the oven and allow the flan to cool completely in the water bath, around 3 hours total, then transfer to the refrigerator to cool overnight before serving. To release the flan from the pan, use a sharp knife to separate the sides of the flan from the pan then place your serving dish over the top of the cake pan and invert the pan to flip the flan caramel side up. The pan should separate easily from the flan when lifted.

We loveee a low lift super comforting homemade dinner and this Thai basil chicken checks all of the boxes. Quick, easy and loaded with flavor making it perfect for meal prep or a busy weeknight dinner! Save and follow @cailtinjesson for easy gluten free and dairy free recipes. 1.5 lbs chicken thighs or breasts, cut into 1-2 inch cubes 1 cup basil, packed 2 shallots, finely diced 4 cloves garlic, minced 1 Birds Eye chili (or Fresno), seeds removed and finely diced, plus more for garnish 2 tbsp avocado oil Green onion, thinly sliced for garnish Sauce: 2 tbsp oyster sauce 2 tbsp low sodium tamari 1 tbsp fish sauce 1 tsp coconut sugar To make sauce, combine ingredients in a small bowl and whisk well. Add avocado oil to a large skillet over medium high heat. Add shallots to hot oil and saute for 1-2 minutes until starting to turn translucent. Add in garlic and chili and saute one minute longer until fragrant, stirring regularly to avoid burning the garlic. Add in chicken and saute until lightly browned and cooked through, about 5 minutes. Pour sauce over top and continue cooking until sauce has thickened and reduced enough that it creates a sticky glaze all over the chicken. Stir in basil and cook until wilted, about 1-2 minutes. Garnish with green onion and serve over white rice, optional to add a fried egg.

There is nothing like a big basket of crispy, craggily bar fries. Truly a 1/1 experience with a good salad and a crisp glass of wine 🤌🏼 I started messing around trying to figure out how to get that crunchy, textured exterior and it turns out it just needs a quick little beer (or in this case club soda) batter and a nice quick fry in super hot oil. Absolute perfection, if you ask me! Save and follow @caitlinjesson for easy gluten free and dairy free recipes. 3 russet potatoes, sliced into ¼-⅓ inch sticks ½ cup gf all purpose flour ¼ cup rice flour 1 tbsp paprika 1 tbsp onion powder 1 tbsp garlic powder 2 tsp salt ½ tsp cayenne 1 ½ cups club soda 24 oz avocado oil Extra seasoning (optional): ¼ tsp paprika ¼ tsp onion powder ¼ tsp garlic powder Salt, to taste Fill a large pot with water and bring it to a boil. Parboil your potatoes for 7 minutes, then transfer to an ice bath for 10 minutes to cool. While potatoes are soaking, heat avocado oil in a deep pot over medium heat until it reaches 375°F. It’s very important that your oil is hot enough or the batter will separate from the potatoes in the hot oil and they will get soggy. To make batter, combine all purpose flour, rice flour, paprika, onion powder, garlic powder, salt, cayenne and club soda in a large bowl and whisk well. The consistency should be that of a thin, drippy pancake batter. If batter is too thick, add more club soda a dash at a time to thin it out further. Dry potato sticks thoroughly then dip in batter, scrape some off of the sides so it’s thinly coated and add to hot oil. For the first fry, aim for the batter on the fry to get to a light golden brown. I like to add about ¼ of the potatoes at a time then remove from the oil and set aside on a baking rack. Continue with remaining potatoes while maintaining oil temperature of 375°F. Once all of the potatoes have had their first fry, bring the oil back up to temperature and add all of the fries to the hot oil together for a second time until they’re deep golden brown. If you prefer an extra crispy fry, repeat this step for a third fry. Remove from oil and season to taste with salt and extra seasoning and enjoy.