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Mindful Meals Personal Chef

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Blondies lightly sweetened with maple syrup and gluten free using almond flour. Top with chopped walnuts, coconut flakes and fair trade bittersweet chocolate chips.

What deliciousness lurks beneath this golden brown cheesy surface? Sautéed spinach, roasted peppers and broccoli, caramelized onion and sun dried tomato and finished with Gruyere cheese.

My most popular soup. I start with a whole organic chicken. The rest is kale, cremini mushrooms, wild rice blend and fresh marjoram.

What’s in the sausage? You’ll always know when you make it from scratch. Mix the spices with pork, chicken or turkey and use as you would store bought sausage.

The best crispy Brussels sprouts are roasted, not fried. Most restaurants I’ve tried get these wrong making them too greasy or too hard. They’re easier to make and more delicious at home. Bacon is optional. Balsamic glazed pecans are an even better addition!

Pizza isn’t on the menu but if someone asks, I like to deliver 🍕 This has mushrooms with rosemary, Greek olives, caramelized onion and Asiago cheese. It was delicious! This is the crust I used, minus the 1/3 cup olive oil https://www.foodnetwork.com/recipes/ree-drummond/foolproof-pizza-dough-5450502

Contact Emily

Emily Drews
Integrative Chef Practitioner
Saint Petersburg, Florida

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