@chef_emery Chef 👩🏻‍🍳 Emery

Empowering Wellness 🌈 Easy Recipes & Chef Tips 👩🏻‍🍳 for the Busy Lifestyle ❤️ Momma to 3 beautiful babes 👫👶🏻 Tag #chefemery

@chef_emery photos and videos

10 hours ago

A throwback share of me and my work for those new to my page. ❤️ I was a competitive figure skater from a young age, I like to think this is where I learned grit, determination, hardship, consistency and so much more. Not until older, would I realize the importance of deeply knowing such skill sets. My love of food and #cooking started at a young age. My parents catered out of our home occasionally and my father moonlighted as a professional #chef . He taught me knife skills, how to tell when fish was fresh. He fried the best darn potatoes. He even taught me how to make the complete #thanksgiving feast. It’s how I felt close to him and where I found comfort. Fast forward to college, a man “by accident” threw my head into a wall and left me with a condition known as post traumatic concussion syndrome. It would take me over a decade to recover. Vertigo, ringing in the ears, extreme migraines, nerve pain, memory loss, just to name a few. Like skating, I had to keep getting up because this is something you learn on the ice. You just have to keep getting up. Overtime, through proper sleep, exercise and eating well along with a really good chiropractor and neurologist, I began to heal. I would then apprentice under a chef from the Culinary Institute of America as a garde manger while purchasing a boutique inn with my husband where for over 20 years I was head of operations, management, recipe development and overseeing a daily breakfast all while raising babies and continuing to recover. Things I know to be true: Work hard and don’t underestimate the power of consistency. Our greatest challenges can be our greatest gifts. Real food heals. Stillness opens up our lives, helps us to deepen our relationship with ourselves. The family #dinner can save us just a bit everyday. Food can be a great opportunity for children to develop lasting life skills to care for themselves, explore #nature and deepen their connections with others. Meals don’t have to be complicated to taste really good and it doesn’t have to require a lot of time. Food can be this beautiful place of exploration. I hope I always can help with that #justkeepgettingup

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Yesterday

All the #summer splendor has me 🤩🤩. I’ve been jam packing my #instastory lately too on most days with easy, quick #recipes on what to do with it all so check it out such as roasting and marinating poblanos (a fab of mine that will take any Mexican meal to the next level 🚀 ), easy spaghetti squash roasting as it makes it’s first #seasonal appearance and these easy pan fried shishito peppers which I’m totally obsessed with! 🤤 All the #recipe details below 👇. I also have been making multiple batches of gazpacho as tomatoes, peppers and cucumbers are in there peak season and that recipe is right here @chef_emery . #nature gives us so much to appreciate with all it’s abundance even in these very challenging times. It made me pause actually how giving it is in such a time of unrest. #mother 🌏 gives so much and we should remember to be kind to her. I also love that our #local #farmersmarkets except WIC so that all families despite their income can have access to fresh #realfood . Another thing that I love is that in season produce doesn’t require much to be delicious which makes recipes easy, economical and quick to bring together. 2 tbs olive oil 3 cups shishito peppers 1 tsp sea salt Freshly ground black pepper Take a large skillet and add olive oil, then set your stove top to high heat. Once hot add shishito peppers and sauté them quickly for 5-6 minutes till they blister. Season with salt, pepper and yes it’s that easy! They can be served with a sauce of your liking or as is which is the way I personally love them. They make a great side to any dinner. ❤️

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2 days ago

It is our weekly #quarantine escape to come here to the #farmersmarket . I feel blessed to have this open air market where we can #supportlocal . It is such a great way too that kids can connect with #nature , #realfood and develop a deeper understanding for #cooking and where their food comes from. I know not everyone has access to these types of markets so just do the best you can. It is important to me especially in these current times to offer quick, easy, economically affordable #recipes that are free and that everyone can make. My page @chef_emery is a great resource for that. One benefit of quarantine is more cooking and hopefully more family dinners. I swear it may not always be pretty but family dinners are where it all goes down. It can be our greatest way to connect, communicate and find each other in these times. ❤️

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3 days ago

Teriyaki salmon. All the #recipe details below 👇. This is super simple, requires minimal ingredients, is super quick to make, healthy and most importantly absolutely delicious! It can be served as is on a hot day over your favorite salad....think kale salad, or Caesar salad or any kind of salad lol! It also will make the most fabulous rice bowls that you can top with whatever you love or serve with a myriad of sides such as roasted potatoes, pasta salad, potato salad. The list goes on and on. I did it here with steamed #local string beans, basmati rice, pickled ginger @the_ginger_people and hot kimchi @thirtyacrefarm . This will make perfect #mealprep too as it will hold well for the week in an airtight glass container and then can be used for #lunches or #dinners . You can also shred the salmon and make a salmon burgers out of it or a salmon salad like you do with tuna salad. Honestly, the options are endless! 3-4 #wildcaught salmon filets 3 tbs honey 1/2 cup low sodium soy sauce or tamari or coconut aminos Freshly ground black pepper 3 cloves fresh garlic, peeled Take a large bowl and add salmon filets, honey, soy sauce or tamari or coconut aminos, freshly ground black pepper and garlic. Let marinate for 30 minutes. Preheat your grill to high heat or this can also be done in the oven at 400 degrees. If using the grill, once hot place the fish on the grill and cook for 10 to 15 minutes (15 minutes for more well done fish ). If doing it in the oven, place in the oven at 400 for 15 minutes. ❤️

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4 days ago

Me and the babe catching a moment. Just a shout out today to all the mommas and expectant mommas out there. This being my third baby I knew what to expect for the most part but every baby is different and it takes time to get to know them. Every pregnancy and recovery is different too. Our bodies are miraculous and every time I do this, I’m continually in awe of women. This is not a small feat growing and delivering a human so be kind to yourself. Give yourself the time to heal, recover and most importantly enjoy those babies, slow down and love them up! There will also be days where you’re so exhausted just getting through the day is the task and that is important too. I try to just listen to my body as much as I can as our bodies are so intelligent. It will tell you when to slow down and when your doing too much. It will tell you if you listen how to intuitively eat so when your craving watermelon for example, listen to that as there is most likely something nutritionally that you can benefit from. Most importantly, just give yourself a pass. Eventually, you’ll get back to your “normal” life and I PROMISE you when you do, you’ll look back and say where did the time go, my babies aren’t babies anymore?! #morningthoughts 😌😌

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5 days ago

Easy #summer coleslaw. All the #recipe details below 👇. This requires minimal ingredients and is an absolute favorite of mine for a number of reasons. It is so so delicious, super healthy and goes with just about anything as the perfect side. It holds well all week in the refrigerator in an airtight glass container making it fantastic #mealprep too. Super cooling in these hot temperatures and so much better from scratch than anything you can buy. #cheftip I love using the leftovers as an add on to top my favorite salads. Also, this takes seconds to make if you have a food processor @cuisnart but no worries if you don’t as you can chop the veggies manually as well. This will also get better and better the more time it rests. 1 cabbage, cored and chopped 2 carrots, peeled and chopped finely 1/2 cup apple cider vinegar @bragglivefoodproducts 1/2 cup mayo (I used avocado mayo but feel free to use what mayo you love ) 2 tbs real maple syrup or honey can be used The juice of one lemon 1 tsp sea salt Freshly ground black pepper If using a food processor, add cabbage and pulse till finely chopped, then add to a large bowl. Now take your carrots and pulse as well, then add to the bowl (or chop the veggies manually then add to the bowl ). Pour the apple cider vinegar over the slaw followed by the mayo, maple syrup, lemon juice, salt and pepper. Toss well till all the ingredients are fully combined. Taste and season to your desired preference. Enjoy! #chefemery

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5 days ago

Isn’t that the truth and if you don’t like it, #vote ❤️

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6 days ago

#glutenfree banana zucchini bread with dark chocolate chips. Hello lover 🤤. All the #recipe details below 👇. If you love my regular banana bread recipe, than you will flip over this. It is a great way to use all that beautiful #seasonal #summer zucchini right now too! Have this as a snack or breakfast. It is fabulous with a smear of nut butter. It is sweetened naturally as well as #dairyfree . You can leave the chocolate chips out too if you want. It is next level delicious and it is packed with healthy fats, protein and fiber. It can also be made with regular flour too and I give the easy adjustment below. Your only obstacle will be not eating the whole loaf at once lol. 😆Enjoy! ❤️ 3 small zucchini, shredded and liquid drained out (make sure to do this step ) 2 ripe bananas 3 eggs 1/2 cup olive oil 1/2 cup real maple syrup 1/2 cup non dairy unsweetened milk such as hemp, almond or coconut 1 tsp vanilla extract 2 tbs chia seeds (optional ) 2 tbs flax seeds (optional ) 1 tsp sea salt 1 cup oats 2 1/2 cups gluten free flour or regular all purpose flour 1 tsp baking powder (only if your flour does not have it already in it ) 1/2 cup dark chocolate chips (optional ) Preheat oven to 375. Take a large bowl and add zucchini (make sure it drain excess water from zucchini by placing it in a cloth or paper towel and ringing out excess water ), ripe bananas, eggs, olive oil, maple syrup, non dairy milk, chia seeds, flax seeds and salt. Mix till well combined mashing the bananas with a fork. Now add oats, flour, baking powder (only if needed ). Mix till all the ingredients are well combined then fold in chocolate chips if using. Bake at 375 for one hour till golden brown (it may need 5 to 10 minutes longer ). ❤️

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6 days ago

Oh food you are so beautiful!! You help draw us to #nature . May we all pause to acknowledge all that you provide us. There is not a day that I don’t appreciate your bounty. That time I made a lobster nicoise salad. 🥰🥗🦞

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1 weeks ago

I tried a filter that gave me a ridiculous tan lol 😆 but the photo captured the essence of what I hold so dear. All my girls minus my doggio 🐶🥰. I’ve been trying to practice more positive affirmations lately such as: My body is healthy. It can do miraculous things such as feed my baby. Nature knows me and I’m honored to be in it’s presence. Food and #cooking help me find stillness. Family though sometimes too close in these current times, fills me up with so much love. We might never have time like this again.

19820
2 weeks ago

Make this tonight! Easy citrus rice bowls. All the #recipe details below 👇and this is really 3 recipes in one bowl that you bring all together! I did these with shrimp this time but honestly you can do them with whatever you love such as tofu, chicken and whatever veggies you have. Think mushrooms, sautéed onions, peppers. You get the idea. This is honestly one of my favorite dinners and kids love it because they can individualize their own bowls. Did I mention this takes minutes to bring together too which I personally love right now with the new baby. I will always share the exact recipes that I’m cooking in my own home to make it all happen. #cheftip the rice part will go much quicker too if you have a rice cooker. It is one of the few kitchen gadgets that I actually recommend having that will save you lots of time! 3 cups basmati white rice (cooked in water ) 1 tsp sea salt Freshly ground black pepper 3 tbs extra virgin olive oil Juice of one lemon or lime 3 tbs extra virgin olive oil 2 cloves fresh garlic, peeled and minced 2 lbs shrimp, deveined and shelled Juice of one lemon 1.5 tbs extra virgin olive oil 2 cloves fresh garlic, peeled and minced 6 cups dark leafy greens ( I used spinach ) Pinch of sea salt Freshly ground black pepper Cook your rice, then season with sea salt and black pepper. Drizzle with olive oil, then squeeze lemon or lime juice over the rice. Set aside with the lid on to keep warm. Take a large sauté pan and add olive oil, then set your stove top to medium heat and add garlic. Sauté for 2 minutes to infuse the oil then add the shrimp. Sauté the shrimp, then add the lemon juice and sauté for 5-6 minutes till shrimp is just pink on both sides (shrimp is often overcooked so this is all the time it needs ). Remove from heat briefly. Take another sauté pan and add olive oil, then set your stove top to medium/high heat. Once hot and garlic and sauté for 1 minute to infuse the oil, then add the greens and season with salt and pepper. Sauté for 5-6 minutes till the greens wilt. Now assemble your bowls by placing the rice in the bottom then add the shrimp, greens and I love adding sliced avocado and hot sauce too! ❤️

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2 weeks ago

It was a 50/50 split so Veggie egg frittata first up 🍳🍳 and I’ll post the coleslaw recipe after that. 🥰 This literally takes approx. 20 minutes to do. It’s quick, easy and absolutely delicious too. We can eat really well and we don’t have to be a fancy chef 👩🏻‍🍳. My goal is always to inspire healthy whole food #recipes that you can quickly make. This is great on those hot days too and makes a fab breakfast, lunch or dinner. I love it with a big salad. #cheftip feel free to use whatever veggies you have on hand or love. Mushrooms are fab too. 1 tbs olive oil or avocado oil or ghee 1/2 onion, peeled and minced 1 zucchini, ends removed and chopped 1/2 red pepper, cored and chopped 3-4 cherry tomatoes, halved 1 tbs fresh parsley , minced 9-10 eggs, whisked 1 tsp sea salt Freshly ground black pepper Take a medium oven safe sauté pan and add oil, then set your stove top to medium heat. Add onions, zucchini, red pepper, tomatoes and parsley and sauté for 8 minutes till veggies become tender. Whisk the eggs, then pour over the veggies. Cook on medium/high heat on your stove top, scrapping the edges to let the liquid from the egg come to the bottom so it can firm up. Finish off under the broiler on high heat then season with sea salt and freshly ground black pepper. Cut into wedges and serve. Enjoy ❤️

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2 weeks ago

Her contemplating how to make America sane again 😆 except so not funny. #sheneedsherowntwitter (thanks for that @mrs_robynson 😂 )

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2 weeks ago

Sheet pan vibes. I could endlessly express the reasons why I love #sheetpan roasting but I’ll spare you lol. They are quick, easy, require minimal effort, super versatile, healthy and if you ask me anything roasted on sheet pan is absolutely delicious!! You can keep them #vegan by roasting all the veggies or add some sausages or some chicken to the pan. The options are honestly endless. Some easy #cheftips : You’ll want your oven set to a high heat for maximum roasting deliciousness and always season with some sea salt, freshly ground pepper and then drizzle with about 3 tbs of extra virgin olive oil. It honestly is that easy. Serve as a side or make it a main dish as you can create the most epic rice bowls with all the fixings and leftovers make the most perfect #mealprep for next day meals. The details for this specific #sheetpan were as follows and FYI I served this with some natural rotisserie chickens from the grocery store and bam dinner was on the table. 1.5 lbs potatoes, cut in quarters 2 bunches fresh asparagus, ends removed 1 tsp sea salt Freshly ground black pepper 3 tbs extra virgin olive oil Preheat your oven to 425. Take a large sheet pan with edges and line with parchment paper. Lay your potatoes down as well as the asparagus and red onion. Season with sea salt, freshly ground black pepper, then drizzle with olive oil. Bake at 425 for 30-35 minutes till golden brown. The asparagus can be removed at the 15 minute mark, then continue roasting the potatoes and onions. Enjoy! ❤️

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2 weeks ago

Good morning! I loved this. ❤️ I got releasing overthinking which I tend to do and attracting more composure so I don’t overthink lol 🤪🥰. What did you get?!

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2 weeks ago

You can whip up a salad super fast this time of year with all those gorgeous #seasonal tomatoes and hey make it fancy or not by making it pretty on a plate 🙃🥰. These are local microgreens but basil is so yummy too then use fresh buffalo mozzarella or here I used @miyokoscreamery chive #vegan cultured cheese. Season with sea salt and freshly ground black pepper and a drizzle of your favorite vinaigrette and bam 💥 an easy meal on a hot day. ❤️

722
2 weeks ago

Cauliflower salad, #recipe below 👇. This salad is soooo good!! 🥰🥰 I mean it really is a must make and I highly encourage you to use the tamari almonds and a good quality sea salt such as maldon sea salt for this. The crunch of the almonds with the subtle sweetness of the cranberries and lemon is heaven. 😇 To me, this is #plantpower at it’s finest! It also makes fabulous #mealprep for the week as this will store well in an airtight glass container @pyrexhome all week for #lunches , etc. It is super easy, quick to make as well as absolutely delicious and versatile as the nuts and dried fruit can be switched up or left out all together. This salad also spans a myriad of eating styles within a household as it is #grainfree , #glutenfree , #vegan , #whole30 , #paleo (if you leave the dried fruit out ). It is fantastic as a side to any #dinner as well as fabulous for lunch over a bed of greens 🥬 . Yes to all that! 2 tbs extra virgin olive oil 2 cloves garlic peeled and minced 1 medium onion peeled and minced 1 tsp dried oregano (optional ) Pinch of sea salt Freshly ground black pepper 1 head of cauliflower washed, stem removed and riced in food processor @cuisinart 3 tbs fresh cilantro washed and minced 1/2 cup dried cranberries 1/2 cup tamari almonds, pumpkin seeds, walnuts or slivered almonds (your choice ) The juice of one lemon 1/4 cup of extra virgin olive oil Take a large sauté pan and add olive oil then place your stove top to medium heat. Once hot, add garlic, onion, oregano, sea salt, black pepper and sauté 7-8 minutes till onion becomes translucent. Then add cauliflower and season again with a touch of sea salt, black pepper and sauté another 5 minutes till cauliflower becomes tender. Remove pan from heat. Take a large bowl and add cauliflower onion mixture, then add cilantro, cranberries, almonds (or nut or seed of choice ), lemon juice and olive oil. Season with sea salt and black pepper and toss well. Enjoy! ❤️

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2 weeks ago

#challengeaccepted I’m continually amazed by the power and strength of women. We have this platform to be stewards for a better world for ourselves, for others, for our son’s, our daughter’s and for our planet. Now more than ever, we are being called to stand in our truth, to vote, to have a voice to speak for what really matters, for justice, equality and compassion. In our female unity, we have great abilities to exceed expectations. I’m counting on them underestimating us. Here we come. #femininerising #weareinthistogether #strongertogether #lovewins #womensupportingwomen

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2 weeks ago

You guys voted and most of you wanted to see this recipe today! These #vegan #glutenfree dark chocolate chip “cookie dough” 🍪 power 💥ball bites are really delicious 😋 , super easy to make and so much better than anything you can find that’s in a package. They can be rolled afterwards too in hemp seeds, flax seeds, sesame seeds or even dipped in chocolate recipe as follows : 1 cup cashew butter, almond butter, sunflower butter or peanut butter unsalted 1 cup qia gluten free oatmeal or any kind of oatmeal 1 tsp sea salt 3 medjool dates softened in hot water, pits removed 1 tsp cinnamon 1 tsp vanilla extract 2-4 tbs reserved date water 1/4 cup dark chocolate chips Take a small bowl and remove pits from dates then pour hot water over them and let them sit for at least 10 minutes. Once softened, then remove the dates and save the date water. Take a food processor and add nut butter of your choice ( I really like doing 1/2 cup peanut butter and 1/2 cup almond butter but you can do whatever you like ). Now add oatmeal, sea salt, softened medjool dates, cinnamon and vanilla extract. Pulse your food processor on high till the mixture comes together. Then add date water one tablespoon at a time till the mixture is sticky enough to form into balls. Make sure it doesn’t get too sticky so add the water slowly till you get the correct consistency. Now take a spatula and transfer the mixture into a large bowl. Fold in your dark chocolate chips. Now your mixture is ready to make into balls. Get a plate or a glass Tupperware ready. Use your hands and begin rolling them into one inch balls. Once all the mixture has been used up and you have rolled them all into individual sized balls. Now place them on your plate or Tupperware. I generally like to keep mine in an airtight Tupperware and I store them in the refrigerator. These will keep for at least 5-7 days that way. Enjoy! - @chef_emery oxox 👩🏻‍🍳👩🏻‍🍳❤️❤️

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2 weeks ago

This @adamjk

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3 weeks ago

Oh this boy!! Happy, Happy 14th Birthday!! 🎁🎉🎁🎉🎁🎉 He is the brightest shining Leo I’ve ever known. Your wit has always atonished me and you never lack in something to say. For example, your latest nickname of the baby is “the milk goblin” lol 😆 . The most tender caring heart, your empathy and deep acknowledgement for nature and it’s complexity has always stunned me. You are an old soul for sure that I feel I’ve known long before this time. Speaking of time, I’m not quite sure where it goes but here we are as we watch you transition into a young man. Time is fleeting and I’ve lived long enough to know don’t forget the pause or you’ll miss the daily treasures. Love you my sweet boy!! ❤️

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3 weeks ago

Make this #30minutemeal on a #friday Asian style cashew chicken noodle stir fry. Yum 😋 and all the #recipe details are below 👇👇. This is so delicious and is versatile as it can be served over rice 🍚 or on it’s own without noodles. The veggies can also be switched up too so this recipe can be on constant rotation in your weekly #mealplan arsenal. Also, easily adjusted #vegan by simply omitting the meat. It’s lovely with some #lactofermented kimchi on the side too! It’s a fave of mine!! #chefemery 1 cup #glutenfree low sodium tamari @sanjtamari 2 tbs #local raw honey 2 tbs #nongmo corn starch 2 tbs coconut oil 3 cloves of garlic peeled and minced 1 tbs minced fresh garlic 1 package of skinless boneless organic chicken breasts cut into pieces Pinch of sea salt Freshly ground black pepper 4 cups fresh sugar snap peas 1 package of gluten free spaghetti noodles or Asian style noodles cooked 1 cup #organic cashews Take a small bowl and add tamari, honey and corn starch. Whisk well and set aside briefly so flavors can come together. Now take a large wok or pot and add coconut oil and place your stove top to medium heat. Once hot, add garlic and ginger and sauté 2 minutes to infuse the oil then immediately add the chicken, sea salt and black pepper. Sauté for 8 minutes till chicken begins to become firm then add sugar snap peas and sauté another 2-3 minutes. Now pour the tamari/honey mixture over the chicken and snap peas. Let simmer on low for 5 minutes, then toss through with cooked noodles, cashews and serve immediately. Enjoy! ❤️

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3 weeks ago

Back at the tikka masala again and this time I did it completely #vegan with chickpeas , tofu and green beans. All the #recipe details below 👇. This was so good yet again and like I always say there is no shame in the game of finding a really good quality simmer sauce that has quality ingredients ( #notanadjustalove ). I served ours with brown basmati rice and some mango chutney, not necessary but takes it next level. This is super versatile as you can add whatever veggies you have or feel free to add whatever protein you prefer such as shrimp or chicken. 2 tbs extra virgin olive oil 1/2 onion, peeled and minced 2 cloves garlic, peeled and minced 1 lb fresh green beans, ends removed and cut into smaller pieces 1 package tofu, extra firm cut into cubes Freshly ground black pepper 1 (12.5 oz ) jar mild #vegan tikka masala sauce @mayakaimalfoods 1/2 cup water 1 1/2 cups fresh or frozen peas Take a medium pot with a lid and add olive oil, then set your stove top to medium heat. Once hot, add garlic and onions and sauté for 5 minutes then add green beans and black pepper and sauté for another 5 minutes. Now add tofu and sauté another 2 minutes, then add tikka masala sauce, water and peas. Bring to a quick boil then reduce to low and let simmer for 15 minutes so all the flavors can come together. #chefemery ❤️

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3 weeks ago

#mood 😆 except so not funny

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