This five-ingredient breakfast is so comforting and easy to make. After a few days of travel, I was craving some good old fashioned home cooked food, and this was the first thing I made!

The Reverse Sear method is a great way to cook a thick steak, without the issue of uneven cooking. Slow cooking the steak and searing at the end is the only way to fly, if you have a really thick cut of steak.

Oysters are a lovely summer dish, raw or cooked. If we're at the beach, we love them fresh and raw. If we're at home, we love them grilled! This method using three simple ingredients (butter, garlic, and our Seafood Seasoning), is hands-down the easiest way to prepare them. Honestly, the hardest part about this recipe is shucking the oysters!

Fajitas are one of our favorite Tex-Mex dishes, though we serve them Whole30-style without a tortilla (UNLESS we have Siete tortillas on hand!) We recently tried streamlining this recipe by using already-cooked chicken breast, and it was a total game changer!

Preparing a main dish doesn't get any easier than this! Our spice blends (like the Steak Seasoning used in this recipe) really streamline cooking, since you're bringing together such a diverse flavor profile with just a few shakes. This pork is so delicious and a really easy way to get a lot of food on the table.

This is such a comforting meal to serve, warming you and your family's bellies with delicious, rich flavors.

These lamb chops are the perfect 'celebratory' meal for good news, good grades, or a milestone in life. The simple preparation yields surprisingly tasty results!

This recipe has been a family favorite for years, though we recently streamlined it to use our amazing new Instant Pot. If you like sweet and savory fall-off-the-bone ribs, then this recipe is for you! It's super easy to make, and super delicious.

Similar to Tzatziki, this Greek yogurt dip is the perfect party dip, and uses our organic Super Gyro spice blend. Try it with fresh vegetables and chips, or as a topping on a gyro or lamb burger.

This tender and juicy, slow cooked Osso Buco is comfort food at its finest. Served alongside mashed cauliflower, this dish is sure to please!

This is an absolutely fool-proof way of cooking Prime Rib that results in the most perfectly cooked, medium-rare piece of meat. The compound ghee seasoning with Rosemary, Salt, and Pepper really accentuate the flavors of the juicy steak. It's perfection!

Celery root puree is a delicious side dish that you can add to your Holiday menu, or to your weeknight meals. We love this recipe along with a roast chicken and steamed green beans.

If you're craving "Thanksgiving Dinner" and it's not technically thanksgiving, this awesome herb-roasted chicken recipe will fit the bill nicely, and fill your home with all the aromas of the holiday season. Try it using our new "Savory Pack" spices: French Grey Sea Salt, Rosemary, and Thyme (Now available!)

These tortillas take a little patience and finesse, but they are a great grain-free version of the flour tortillas you may be used to. They hold up great, and don't break when you wrap them around your favorite foods. Try them with our Fish Tacos or Lamb Gyros!

These tasty lamb burgers are a great change of pace from classic beef burgers. Enjoy this recipe grilled for summer time flavor, or pan seared. We love these burgers served either wrapped in lettuce, or over a big greek salad.

Gnocchi, much like pasta, pairs well with pretty much any sauce you got on hand or can whip up in minutes. The classic choices are pesto, tomato, and cream sauce. But you could simply toss them in a skillet and lightly toast with butter and some herbs and be quite satisfied. Since they’re sweet potatoes, they’re even good just by themselves, right out of the pot! For this recipe, I decided to go with a white wine sauce that I made from pan drippings, chardonnay, coconut cream, and fresh sage.

NOTES: Make sure to weigh your potatoes before you begin in order to know how much flour to start with. Getting the right consistency for the dough isn’t difficult, but you might need to add a little more flour if you have more than a pound of potatoes. The dough should be smooth, slightly elastic, and should not stick to your hands. For each 1/4 pound (4 ounces) of potatoes over 1 pound, add 1/4 cup almond flour and 2 tablespoons arrowroot flour.

The gnocchi is best when fresh, but can be made up to 2 days in advance. Refrigerate cooked gnocchi in an airtight container until ready to use. You can also prep the gnocchi a few hours in advance. Place uncooked gnocchi on a baking sheet lined with parchment paper, cover with plastic wrap and refrigerate until ready to use.

Finally, most sauces can be made in advance as well. To reheat, warm the sauce up in a skillet over medium low heat. Toss in the gnocchi and cook for several minutes more until the gnocchi is warmed through. If using a cold sauce, such as pesto, reheat the gnocchi in a skillet over medium-low heat with butter or olive oil, then toss with the sauce and serve.

This meal is so easy to make, albeit time consuming, but definitely a way to impress dinner guests without killing yourself in the kitchen.

This is a recipe I created after seeing a friend of mine eating something similar before our nutrition class last year. It looked and smelled fantastic and I realized that it would be a great way to add cabbage to my diet since it was a vegetable I liked but rarely ate.

Tortilla soup is an old favorite, but when you can’t (or don’t want to) eat corn, there is still a way to enjoy these amazing flavors in a warm bowl of comforting deliciousness.