ANNMARIE SKIN CARE

Cookbook
featuring recipes from the team
 A LOV E L E T T E R

Foreword
D E A R E S T A S C FA M I LY,
When I think about all of the lovely people our company has brought
together, it is much like ingredients of a recipe, for which, without
one of them; well, let’s just say the soufflé will not rise as it should.

“ R E C I P E F O R S U CC E S S ”
4 cups effort
2 cups kindness
1 cup communication
3/4 cups teamwork
3 tablespoons of honesty
2 tablespoons of wild
1 tablespoons of beautiful
1 handful of fairness
Combine all ingredients daily
Enjoy!

T H I S CO M P I L AT I O N O F LOV E LY R E C I P E S is for you and

“The goal of this was to bring your family to enjoy while gathering around the table. I have many
memories growing up with my mother, grandmother, even GREAT
grandmother, where stories of love were shared while coming

that joy to you all and your together to fill our bellies. The goal of this was to bring that joy to
you all and your families for many years to come.

families for many years to come.” LOV E ,

Chelsea
Annmarie Skin Care Cookbook 1 Annmarie Skin Care Cookbook 2

P P. 01 ­— 3 0

Entrees
Annmarie Skin Care Cookbook 3 Annmarie Skin Care Cookbook 4

C H E F N ATA LY ’ S

Shroom Burger

“The plant-based power in this burger leaves PREP

10 minutes
your palate totally satisfied & possibly
coming back for another couple of patties! I also CO O K T I M E
20 minutes bake time
love that it’s a recipe that allows you to get 5-10 minutes extra for
very creative with the toppings depending on a crispier version

which flavor profile you enjoy in a burger.”

INGREDIENTS RECIPE
2 cups cooked brown rice 1. In a food processor pulse mushrooms, onion and garlic. Sautee on
1 yellow onion high heat and cook until moisture cooks off.
glute
n-fre 2 pints cremini mushrooms,
e
with stems 2. Cool and add in the rest of the ingredients. Form into burgers and
2 cloves garlic, or 1/2 teaspoon bake on a parchment paper lined baking tray at 425° for 20 minutes.
garlic powder To get a crispier burger, fry in a hot pan after baking or broil for
1 tablespoon tomato paste a few minutes, watching carefully!
n
vega 1 tablespoon ground flax meal
2 teaspoons oat flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry oregano
2 tablespoons sesame paste
1 tablespoon maple syrup
or agave
1 tablespoon soy sauce or tamari
Annmarie Skin Care Cookbook 5 Annmarie Skin Care Cookbook 6

INGREDIENTS
1 cup of jasmine rice
2 cloves of garlic
2 eggs
2 baby bok choy
1 chinese eggplant (you can also
use regular eggplant)
1 package of shitake mushrooms
Optional: Bamboo shoots &
baby corn (1/2 can of each)
1/2-1 lime (depending on your
taste preference)
glute
n-fre Protein of your choice: 1/2 packet
e
of tofu, 1 chicken breast, 1-2
handfuls of shrimp
1-2 tablespoons of sesame oil
1-2 tablespoons of tamari (or just
dash it on there until it tastes
the way you want)
Few dashes of sriracha
Few dashes of black sesame
seeds
Few dashes of salt
RECIPE
Please keep in mind: This is a recipe that I created and have never
used measurements for, so a lot of this will be winging/eye balling based
on your preferences.
1. Cook 1 cup of rice in a rice cooker or on the stove.
2. Chop up all your veggies: chinese eggplant (small round slices are
my preference), shitake mushrooms, bok choy, garlic.
3. Prepare your desired protien: tofu (chop into small square chunks),
chicken (cut into small slices), shrimp (keep whole).
4. Heat some of the sesame oil in a large pan, then add the
eggplant. Add salt if desired. Cook for 5-10 minutes, flipping the
eggplant periodically until slightly brown on both sides.
5. Set the eggplant to the side.
6. In a wok or large pan, add the chopped garlic and remainder of
the sesame oil. Once heated and garlic is sizzling, add in the protein
of choice and cook for 2-5 minutes (depending on the protein —
chicken will be longer).

CHEF ABBIE’S
OPTIONAL GARNISH 7. Then, add in chopped shitake mushrooms and bok choy. Cook for

Freaky Fried Rice Kimchi 3-5 minutes.

“When I was in middle school, we had
a project where we had to say what we
wanted to be when we grew up... At the
time, I wanted to be a chef! I thought I was
really great at making fried rice, so I made
this for the entire class. Fried rice is a dish
that I’ve continued to make throughout
Note: You can also mix up the Optional: Add in bamboo shoots or baby corn. Cook 2-3 more
veggies based on veggies you like­ minutes.
— broccolini, carrots, peas etc. “
PREP 8. Once the veggies and protein are cooked, push them to the side
of the pan and add in the 2 eggs. Cook the eggs for 2-3 minutes,
10 minutes
scrambling them on the side of the pan, then mix them in with the
rest of the veggies/protein.
CO O K T I M E
20-25 minutes
9. Add cooked rice into the pan/wok and toss with all the mixings for
2-3 minutes.
SE RVES
2-3
10. Add the tamari, lime juice, sriracha and sesame seeds, and toss
in pan for 2-3 minutes.

my life and it’s changed as I’ve gotten older You are done! Feel free to taste the fried rice and add more of any
and learned more about cooking ;) Here is sauce to your liking. You can also add a bit of kimchi on top of the
rice after serving.
my current fried rice recipe.”
Annmarie Skin Care Cookbook 7 Annmarie Skin Care Cookbook 8

C H E F A N D R E A’ S

So Easy White Chilli

in a Crockpot
glute
n-fre
e INGREDIENTS PREP
1 small yellow onion, diced 10 minutes
1 tablespoon olive oil
2 cloves garlic, finely minced CO O K T I M E
1/2 cup of diced green chilies 15 minutes
3 cups of chicken bone broth 5+ hours in crockpot
11/2 teaspoons cumin
1/2 teaspoon paprika RECIPE
1/2 teaspoon dried oregano 1. Heat olive oil in a pan, then your chopped yellow onion, garlic, and
1/2 teaspoon ground coriander green chilies and roast for five minutes.
1/4 teaspoon cayenne pepper
Salt and freshly ground black 2. Then in your crockpot, add chicken broth, roasted veggies, cumin,
pepper, to taste paprika, oregano, coriander, cayenne pepper, and season with salt
11/4 cup fresh corn and pepper to your taste.
1 cup cannellini bean or can
if you prefer 3. Then rinse beans. I like to soak my beans overnight, then add to
1 cup navy bean or can your pot with corn, chicken, lime juice, and half of the cilantro.
if you prefer
1 cup pinto beans or can 4. Set and forget on low for 5+ hours.
if you prefer
Note: You can soak beans overnight 5. 30 minutes before serving, you can pull out the chicken and shred
if they are not canned it, adding it back into the crockpot.
2 or 3 chicken breast
1 tablespoon fresh lime juice
2 tablespoons chopped fresh
cilantro (plus more for
serving)

FOR GARNISH
Tortilla chips or strips,
favorite cheese, sliced avocado
Annmarie Skin Care Cookbook 9 Annmarie Skin Care Cookbook 10

CHEF KEVIN’S

Tuscan Chicken

INGREDIENTS RECIPE 10. Once all of the chicken has been browned, add a little oil, along
1-2 packages of boneless chicken 1. Smash 6 cloves of garlic and roughly chop a fennel bulb. Set aside. with 6 cloves of smashed garlic and your fennel to the hot pan.
thighs (you can use bone in Move everything around until the fennel starts to get soft and
thighs. If you do, see step 15) 2. In a glass baking pan, add flour, salt, pepper, smoked paprika brown, making sure not to burn the garlic.
Flour (ratio = lots of flour and layer the top with a thin layer of
Salt seasonings). Mix. 11. Add white wine to the pan and deglaze.
Pepper
Smoked paprika 3. Flour both sides of the chicken thighs (making sure the mixture 12. Once the mixture gets thicker, turn the heat down to medium or
Oil gets into the crevices) and hit them between your hands to remove medium low.
6 cloves of garlic any extra flour mixture. This is fun for kids!
1 fennel bulb 13. Add the chicken thighs back in, along with chicken stock
1 cup of white wine 4. Set the chicken thighs aside on a flat pan and salt and pepper (enough to cover the thighs so that the top part of the thighs stick
2 cups of chicken stock, each side of the thighs. out. The thighs can be overlapping/stacked up on top of each other).
possibly more
4 sprigs of rosemary 5. Bring a big frying pan to high heat, making sure that the pan is 14. Add rosemary to the top.
super hot.
15. Depending on the thickness of the chicken thighs, simmer on low
6. Add in oil — enough so that the chicken thighs won’t stick. for 16-20 minutes. Bone in thighs: Cook for 35 minutes and cover
the pan.
7. Lay the chicken on the pan and let it brown for 1-11/2 minutes,
then flip once browned. 16. Taste for enough salt while simmering. Add in more, if needed.

Note: If you use 2 packages, you may need to repeat this process... You Serve with rice, polenta, roasted veggies, and/or asparagus. Mashed
don’t want to overload the chicken thighs in the pan. Make sure they do potatoes at the bottom of the bowl would be good, with the chicken
not touch. Add more oil each time you add more chicken in. on top and sauce poured over it all.

8. Take the thighs out and put aside. Note: These make great leftovers! Reheat for 20 minutes on the stove
and then serve.
9. If you needed to repeat the process of browning more chicken,
then decide if the pan is super burny after 2 times of browning the
thighs. If it is, then wipe out/clean out the pan. If not, then keep
it as is and continue browning the chicken thighs until they’re all
browned.
Annmarie Skin Care Cookbook 11 Annmarie Skin Care Cookbook 12

CHEF KEVIN’S

Garlic Chicken Wings

glute
n-fre
e
INGREDIENTS RECIPE
1-2 packages of chicken wings 1. Preheat the grill to medium high.
Salt
Pepper 2. Dry off the chicken wings with a paper towel. Make sure they’re
1-11/2 sticks of butter super dry and then sprinkle salt and pepper on each side.
4-6 cloves of garlic, chopped
Lemon 3. Pop them on the grill for 12 minutes on each side. It’s up to you
Thyme whether you’d like to close the top or not.

4. While the wings are cooking, melt the butter on the stove. Add in
the garlic and a dash of salt and pepper.

5. Simmer for 20 minutes.

6. Add in lemon zest and juice from a whole lemon. Then, add in
some thyme leaves.

7. Once the wings are cooked through, add them into a bowl and
pour the sauce over it. Shake so that the sauce covers the wings.

Serve hot with a salad. YUM!

Annmarie Skin Care Cookbook 13 Annmarie Skin Care Cookbook 14

INGREDIENTS
1 yellow squash, cut into
1/2-inch pieces
1 medium red onion,
roughly chopped
1 medium sweet potato,
cut into 1/2-inch pieces
1 small head broccoli,
roughly chopped
1 (8 oz) container button
mushrooms, halved or
quartered
n Note: You can really add in
vega
any of your favorite veggies!
2 tablespoons olive oil
Salt and black pepper
8 tortillas (use whichever kind
you’d like, I love the brand,
Siete!)
11/2 cups red enchilada sauce,
homemade or store-bought
2 cans black beans, drained
and rinsed
2 cups almond mozzarella cheese
C H E F L AU R Y N ’ S
from Trader Joe’s (or your
RECIPE
1. Preheat oven to 400ºF. Line a large baking sheet with aluminum
foil.
2. In a large bowl, toss together the yellow squash, red onion, sweet
potato, broccoli, mushrooms and olive oil until evenly mixed. Season
generously with salt and black pepper. Spread the mixture out
evenly onto the covered baking sheet. (Vegetables should be mostly
in a single layer. If your baking sheet is small, you may need to
spread these out over two baking sheets.)
3. Bake for 30 minutes, or until the edges of the vegetables begin
to crisp and they are tender. Remove and set aside to cool. Reduce
oven heat to 350ºF.
4. Meanwhile, prepare your enchilada assembly line. Lay a tortilla
on a flat work surface, then spread the top of it with a generous
few tablespoons of enchilada sauce. Sprinkle down the center
with black beans, cheese, and then lots of roasted veggies. Roll
the tortilla up to close, then place it seam-side-down in a greased
9×13-inch baking dish. Repeat with remaining ingredients. Then
spread any remaining enchilada sauce on top of the enchiladas in
the dish.
5. Bake at 350ºF for 20 minutes. Then remove dish and sprinkle

Mexican Cousin Enchiladas favorite vegan shredded

cheese)
extra cheese on top, and bake for 5-10 minutes more until the
cheese has melted and the tortillas begin to brown slightly around
the edges. Remove from oven and serve immediately, with
FOR GARNISH garnishes if desired.
Fresh cilantro, chopped avocado,
pico de gallo, vegan sour These are SO good!
“I was looking for a healthier version of this PREP
cream
20 minutes
classic Mexican dish, because I can’t
have dairy and am cutting out meat; but, CO O K T I M E
50 minutes
Mexican food is my absolute fave! As for the
recipe name, Mexican Cousin is a Phish song,
which I’m sure you are greatly surprised
by!”
Annmarie Skin Care Cookbook 15
C H E F A L I C I A’ S
Beef Stroganoff Noodle Soup
“During COVID I started to cook more and
experiment with my Instant Pot. A dear
friend of mine gifted me the Skinnytaste One
& Done Cookbook for some new inspiration.
These are great cookbooks and offer healthy
options. While this is a newer recipe for
me it will be one in my rotation for years to
come! Enjoy!”
INGREDIENTS
11/4 pounds lean ground beef
3/4 teaspoon kosher salt
3/4 cup chopped onion
2 tablespoons tomato paste
8 oz sliced cremini mushrooms
2 tablespoons flour, wheat or
gluten-free
71/2 cups of water
2 sprigs fresh thyme
1 teaspoon Worcestershire
2 tablespoons chicken bouillon*
(I like Better Than Bouillon)
1 teaspoon sweet paprika
5 oz egg noodles
1/2 cup sour cream
FOR GARNISH
1 tablespoon chopped fresh
parsley
PREP
30 minutes
CO O K T I M E
30 minutes
Annmarie Skin Care Cookbook 16
RECIPE
1. Press the saute button on an electric pressure cooker. When hot,
add the ground beef and salt and brown the meat, using a wooden
spoon to break into small pieces as it cooks for about 5 minutes.
Add the onion and tomato paste and cook, stirring, until the onion is
softened, 4 to 5 minutes. Add the mushrooms, sprinkle with the flour,
and cook, stirring, for 1 minute to cook the flour. Add the thyme,
Worcestershire sauce, bouillon, paprika, and 7 1/2 cups of water.
2. Seal and cook on high pressure for 25 minutes, until the meat is
tender and fully cooked along with the onion. Quick-release, then
open when the pressure subsides. Discard the thyme and stir in
the noodles. Seal and cook for 2 minutes on high pressure, until
the pasta is tender and cooked. Quick-release, then open when the
pressure subsides. Put 1 cup of the broth into a blender, add the
sour cream, and blend until smooth pour the puree into the soup
and stir well. Garnish with parsley and serve. Enjoy!
Note: This recipe could easily be made in a crockpot or stovetop as well
the timing would just be longer, closer to a couple of hours.
Annmarie Skin Care Cookbook 17 Annmarie Skin Care Cookbook 18

CHE F GWE N ’S

Peanut Salad

INGREDIENTS PREP
1 bag or head of greens (you can 10 minutes
use any lettuce really, I
gravitate towards mixed SE RVES
greens or a head of butter/ 4
little gem lettuce)
1 Persian cucumber, sliced thinly RECIPE
1 large handful of cherry 1. Mix all ingredients for the salad.
tomatoes, sliced in halved 2. Top with your option of dressing. Enjoy!
glute
lengthwise n-fre
e
2 radishes sliced thinly
Roughly 1/2 cup of salted peanuts
Fresh herbs for garnish (cilantro
and/or chives)

Option 1
SIMPLE DRESSING C H E F R AC H E L D.’ S
Juice of 1/2 lime
1-2 tablespoons of olive oil
Salt and pepper
glute
n-fre
e Favorite Quick Lunch
Optional: A bit of honey

Option 2
TA H I N I D R E S S I N G
INGREDIENTS RECIPE
2 tablespoons fresh lime juice
Ham 1. Lay out ham and spread cream cheese over it — it is easier when
2 tablespoons tahini
Cream Cheese the cream cheese is softened.
1 tablespoon soy sauce
Pickles
1 teaspoon honey
2. Slice pickles in thinner pieces lengthwise and place on top of the
Salt and pepper
cream cheese. Roll up and cut into circle pieces. Enjoy!
Annmarie Skin Care Cookbook 19 Annmarie Skin Care Cookbook 20

INGREDIENTS
FOR WET SE ASONING
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons oyster sauce
11/2 tablespoon fish sauce
2 teaspoons brown sugar
2 teaspoons white sugar
T O CO O K
Vegetable oil
2 pounds of ground pork (or
chicken or beef)
1/2 cup sliced shallots (or red
onions)
8 cloves garlic, minced
1/4 cup Thai chilis, minced
4 eggs (one for each serving)
RECIPE
1. Whisk chicken broth, soy sauce, oyster sauce, fish sauce, brown
sugar, and white sugar together in a bowl until well blended
2. Heat large skillet over high heat. Drizzle in oil. Add ground pork
(or other protein) and stir fry until it loses its raw color, usually 2
to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue
cooking on high heat until some of the juices start to caramelize in
the bottom of the pan, about 2 or 3 more minutes. Add a couple of
tablespoons of the wet seasoning mixture to the skillet. Cook and
stir until sauce begins to caramelize, about 1-2 minutes.
3. Pour in the rest of the wet seasoning. Cook and stir until sauce
has deglazed the bottom of the pan. Continue to cook until sauce
glazes onto the meat, 1 or 2 more minutes. Remove from heat.
4. Stir in the basil. Cook and stir until basil is wilted, about 20
seconds.

F O R G A R N I S H / P L AT I N G
2 cups Thai basil leaves, thinly
sliced (regular basil will work
here but it won’t have the
same peppery taste)
CHEF DUC’S
2 cucumbers, speared
5. Fry an egg with plenty of oil in the pan since you’ll want the
edges to brown a bit. If you’re comfortable, angle the pan so the
oil pools to one side, then use a spoon to continuously scoop the
oil onto the egg to help cook the runny parts of the egg and yolk.
Repeat until the top of the egg isn’t runny anymore.

Rad Pad Kaprow 2-3 cups cooked rice 6. Plate the rice with the meat on top, place the fried egg on top,
and the cucumber spears to the side. Add the Prik Nam Pla sauce
A D D I T I O N A L S AU C E on everything to taste.
(PRIK NAM PL A)
for taste after plating
2 tablespoons fish sauce
“This is a popular street food dish found in northern PREP
10 minutes 2 cloves garlic, minced
Thailand. It’s a rice dish usually made with ground 2/3 lime
chicken that’s cooked with a good amount of CO O K T I M E 4 thai chilis, minced

heat from thai chilis and garlic, then fused with 15 minutes

the strong aromatics of thai basil. During a visit to

SE RVES
Austin, a friend recommended that I try Dee 4
Dee’s food truck and I instantly fell in love with
their version; I started to make it at home, since
I couldn’t find anything close to their perfection out
here in LA.”
Annmarie Skin Care Cookbook 21 Annmarie Skin Care Cookbook 22

C H E F L I S A’ S

Recipe from 40Aprons

Healthy Shrimp & Grits

INGREDIENTS PREP
FOR SHRIMP 2 minutes
1 pound large shrimp peeled and
deveined CO O K T I M E
2-3 tablespoons Cajun seasoning 10 minutes
without salt
Salt RECIPE
2 tablespoons ghee or butter 1. Fill a medium saucepan with a couple of inches of water and
bring to a boil. Place the frozen cauliflower in a steamer basket and
C AU L I F LOW E R “ G R I T S ” top with 1 large clove garlic, chopped. Cover and steam until tender.
1 (12 oz) bag frozen cauliflower
1 large clove garlic, chopped 2. When tender, place the steamed cauliflower and garlic in the
2 tablespoons ghee or butter bowl of a food processor and add ghee or butter. Do not get rid of
Salt, to taste the steaming water! Blitz until almost the desired texture. Add salt
and a bit of the steaming water, if desired, and process again until
EQUIPMENT NEEDED the desired consistency.
Food processor
Cast iron skillet 3. Meanwhile, make your shrimp. Pat dry and sprinkle very liberally
with Cajun seasoning. You want the shrimp to be almost entirely
coated, so don’t skimp out here! We probably use about 2-3
tablespoons of seasoning. If your Cajun seasoning does not include
salt, salt the shrimp now as well.

4. Heat 2 tablespoons ghee or butter in a large skillet, preferably

cast-iron, over medium-high heat. Once the skillet is very hot, add
the shrimp and cook for a minute or two, or until the bottom side
begins turning pink. Flip the shrimp and cook until the bottom side
is turning pink. When the shrimp are no longer translucent down
the middle, where they’ve been deveined, remove from the skillet
glute immediately.
n-fre
e
5. Spoon the cauliflower “grits” into serving bowls and top with half
of the shrimp. Pour the ghee and Cajun seasoning “sauce” from the
cast-iron skillet over serving bowls. Serve immediately.
Annmarie Skin Care Cookbook 23 Annmarie Skin Care Cookbook 24

C H E F K AT E ’ S

Creamy Mushroom Risotto

in Acorn Squashes

INGREDIENTS PREP
4 whole acorn squashes 20 minutes
Olive oil
1 medium white onion, chopped CO O K T I M E
5 cups baby portobello 40 minutes
mushrooms
5 cloves minced garlic RECIPE
11/2 cup risotto rice F O R S Q UA S H E S
5 cups veggie stock 1. Pre-heat oven to 400ºF.
2 tablespoons vegan butter
Salt and pepper to taste 2. Half each acorn squash and scoop out seeds.

FOR GARNISH 3. Spread olive oil over the the exposed insides. Then, sprinkle the
2 tablespoons fresh flat leaf insides generously with salt and pepper.
parsley
5. Place cut side down, cook in over for 40 minutes.

FOR RISOT TO
1. Heat saute pan to med-high heat with some olive oil in the pan.

2. Saute onion until pearlescent in color (2-3 minutes). Add

glute
n-fre mushroom and garlic. Cover with lid and let mushrooms release
e
some moisture.

3. Remove lid and add risotto rice. Add 3 cups of vegetable stock,
cover and simmer for about 20 minutes, checking regularly.
n
vega
4. Add about 11/2 cups of vegetable stock, simmer for about 10
minutes, checking regulary.

5. Add in last of stock and cover for 10-15 minutes, stirring as

needed.

Serve Risotto in Squash halves. Sprinkle with fresh parsley.

Annmarie Skin Care Cookbook 25
INGREDIENTS
1 medium to large butternut
squash
1 marge sweet yellow onion
1 (12 oz) can of black beans,
rinsed and strained
2 jalapenos (you can keep the
veins and seeds if you like
spicy)
1 (12 oz) jar Trader Joe’s
corn salsa
1 (24 oz) jar of Casa Linda’s
kitchen enchilada sauce (this
is the best sauce out there)
1 package of your favorite
n tortillas (think the size of a 8”
vega
or 9” round cake pan)
1 package of your favorite
taco seasoning
1 avocado sliced
1 (12 oz) jar of regular salsa
3 tablespoons chopped cilantro
C H E F C H E L S E A’ S
Optional: If you wish to add
cheese to the layers, just choose your
Butternut Squash & Black Bean favorite shredded blend.
Tortilla Casserole
“This recipe was created in regard to my PREP
25 minutes
love of Mexican cuisine, but layered in a
yummy lasagna-style casserole.” CO O K T I M E
35 minutes for squash
30 minutes for casserole
Annmarie Skin Care Cookbook 26
RECIPE
1. Preheat oven to 375ºF.
2. Peel the squash and cut in half, removing the seeds, then slice
in strips from top to bottom. The pieces should look cresent moon
shaped.
3. Dice the onion and jalapeno.
4. Drain the black beans and strain the liquid, then rinse in cold
water.
5. Mix all the above in a large bowl with 2 tablespoons olive oil and
the taco seasoning packet.
6. Line a large baking sheet with the parchment paper (you can
use foil if you don’t have), and pour the squash and bean mixture
on it and bake for 35 minutes until you can poke a fork through the
squash.
Note: Once the mixure is complete, you can start to layer your casserole.
FOR C A SSE ROLE
1. Spread a nice spoonful of the enchilada sauce in the pan, and
place a tortilla on top.
2. Scoop the squash onto the tortilla, then a layer of corn salsa, then
a spoonful of enchilada sauce.
3. Continue to layer like the above until you have 3 or 4 layers. The
top will be the mixure part.
4. Place back in the oven and cook for 30 minutes.
5. Remove from oven and let sit for 5-10 minutes.
6. Spread some avocado on top, then salsa, then sprinkle the
chopped cilantro. Enjoy!
Annmarie Skin Care Cookbook 27 Annmarie Skin Care Cookbook 28

C H E F C H E L S E A’ S 3. Turn the heat down to medium and push the sweet potatoes up
in a pile against one side of the pan. Add the onions to the center

Orzo with Caramelized of the pan and season lightly with salt. Cook, stirring occasionally,
until the onions are beginning to turn brown. Add the garlic and

Fall Vegetables & Ginger ginger and stir them into the onions. Push the onions off to the side
of the pan, next to the sweet potatoes, where they will continue to
caramelize.

“I love orzo — its plump, chewy grain is so much like rice, but with the
tenderness of pasta. I mused over what I would really like to eat right now
and came up with all the fall vegetable flavors... Built from the ground up in one
big skillet, caramelized, and sautéed until you’re left with a big pile of chewy
orzo and dark, delicious fall vegetables.”
4. Add the mushrooms to the hot center of the pan and cook for 4
minutes without turning them. Stir the mushrooms and cook for 4
minutes. At this point everything should be getting well-cooked; the
onions should be quite dark brown and the garlic should be golden
and soft. The potatoes should be softening.
5. Whisk together the vinegar, soy sauce, and 2 tablespoons of
oil. Pour this into the pan with the vegetables and mix everything
together, scraping the bottom as you go. Cook for 3 minutes.

INGREDIENTS
Salt
8 oz orzo pasta
Grapeseed, peanut, or
vegetable oil
1 large sweet potato (about
12 oz), diced
2 medium onions (about 1 pound
total), finely diced
4 cloves garlic, minced
1 tablespoon peeled and grated
fresh ginger
6 oz shiitake mushrooms,
stems removed and caps
diced
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
3 big leaves Swiss chard or kale,
stalks removed and leaves
finely chopped (about 2 cups)
Freshly ground black pepper
PREP
20 minutes
CO O K T I M E
25 minutes
RECIPE
1. Heat a large pot of water to boiling and salt it generously. Cook
the orzo until barely al dente, about 6 to 7 minutes. Drain and toss
with a generous drizzle of oil so that the grains of orzo are lightly
coated with oil; set aside.
2. Heat a large sauté or frying pan (the largest you have — you
want plenty of room and hot surface) over high heat. Drizzle in a
little grapeseed or vegetable oil (not olive oil — you want an oil with
a high smoke point) and heat until very hot. Add the sweet potatoes
and arrange them in a single layer. Cook over high heat until they
begin to caramelize and turn brown, about 4 minutes. Flip the sweet
potatoes and cook for 3 minutes more.
6. Turn the heat up to high, as high as it will go. Add the orzo
gradually, shaking in a cup at a time, and stirring and scraping
constantly. Cook, letting the orzo get browned on the bottom of the
pan, then scraping it up, for about 5 minutes. You are developing a
little more color and flavor on the pasta, and helping all the flavors
combine.
7. Add the greens and cook until they’re barely wilted, about 1
minute. Remove from the heat, taste, and season as needed. Serve
hot, with shavings of Parmesan if desired.
For vegans: Leave off the cheese.
For omnivores: If desired, render a little bacon, sausage, or
guanciale fat in the beginning, and use this to cook the vegetables. Keep
the meat in too.
Leftovers can be stored in an airtight container in the refrigerator for
up to 4 days.

Optional: Shaved parmesan cheese

Annmarie Skin Care Cookbook 29 Annmarie Skin Care Cookbook 30

C H E F A L E X A N D R A’ S

Veggie tacos that are oh-so-yammy!

Yam Bam Slam

“Going vegetarian can leave you pretty T O TA L T I M E

45 minutes
hungry... at least in my case. I find that
incorporating some sort of root vegetable at
every meal can help to satiate that hunger,
while providing you with plenty of
nutrients.”

INGREDIENTS RECIPE
1 large yam 1. Pre-heat oven to 400ºF.
1 can of black beans (if you make
your own from scratch then 2. Cube the yam; the smaller the better as it will cook faster.
you are amazing)
1 cubanelle pepper 3. Place in oven-safe container and drizzle with oil. Season with
1 sweet onion cumin, salt, pepper.
Cilantro (totally up to you on how
much, I am a cilantro fiend, so 4. Bake for 30 minutes or until yams are easily penetrated with a
there is that) fork.
1 can of corn (again, make it if
you have the time) 5. Cut pepper, and onion and sautee with oil until you reach the
Cumin firmness or softness you prefer. Season with salt, pepper, cayenne.
glute Salt and pepper Add beans, and corn to the onion/pepper mixture and reduce heat to
n-fre
e Cayenne warm (you may need to season again).
Corn tortillas
Cheese of your choice (almond- 6. When yams are ready add to sautee mixture. You may want to
based vegan cheese is super add a little bit more cumin at this point (at least I do).
yummy with this)
A bit of olive oil 7. Chop cilantro and toss in the sautee mixture.

BAM you have your taco base. pile onto your tortilla and top with
cheese.
Annmarie Skin Care Cookbook 31 Annmarie Skin Care Cookbook 32

P P. 31 —
­ 34

Condiments
Annmarie Skin Care Cookbook 33 Annmarie Skin Care Cookbook 34

C H E F C H A N D R A’ S

Creamy Green Sauce

“This sauce is great for jazzing up any dish; PREP

5-10 minutes
it’s creamy, herby, and tart. I especially
love to drizzle it on top of my grain bowls CO O K T I M E
3-5 minutes
or put a nice dollop on top of oven-baked or
pan-fried salmon. It’s also a great dip for
chips and veggies!”

INGREDIENTS
8 oz of non-dairy yogurt base
(I like to use Culina’s “Plain &
Simple” coconut yogurt)
3 tablespoons chopped
fresh mint
3 tablespoons chopped
fresh dill
3 tablespoons chopped
fresh chives
1/2 lemon, squeezed
1/4 small-medium onion, diced
glute
n-fre Salt and pepper, to taste
e
RECIPE
1. Scoop yogurt into a mixing bowl.
2. Chop fresh herbs (mint, dill, chives), dice onion, and toss into
same mixing bowl with yogurt.
3. Squeeze the juice of half a lemon into mixing bowl. Add salt and
pepper (I usually eyeball this, but typically, a generous pinch of salt
and a 4-5 turns of freshly ground black pepper).
4. Mix all ingredients in bowl. Taste the mixture; adjust herbs and
seasoning at this step to your liking. Then, transfer mixture into
blender or food processor.

Optional: Drizzle a little bit of 5. Blend until smooth — I like to start at low speed, then crank to
extra virgin olive oil on top high and don’t let it run for more than 30 seconds at a time.

n
vega EQUIPMENT NEEDED 6. Once smooth, transfer to serving bowl and drizzle a little of olive
Blender or food processor oil on top, if you’d like!

Note: You can also skip the blending if you’re looking for a more
textural sauce.
Annmarie Skin Care Cookbook 35 Annmarie Skin Care Cookbook 36

P P. 3 5 ­— 4 8

Desserts
Annmarie Skin Care Cookbook 37 Annmarie Skin Care Cookbook 38

C H E F N ATA LY ’ S

Adaptogen Goo{ber} Balls

“I love that this recipe is jam packed with PREP

15-20 minutes
supportive herbs & satiating ingredients. I
learned this recipe in an herb class & it CO O K T I M E
No cooking required
has now become a regular-made recipe.
The combination of flavors make for a
wonderful sweet treat or afternoon snack with
your favorite herbal!”

INGREDIENTS
1 cup raw sunflower
seeds, hulled (no shell)
1½ cups shredded
coconut (long shreds), divided
2 tablespoons salted
peanut butter, crunchy or
glute smooth
n-fre
e 1 cup raisins
2 tablespoons honey
2 tablespoons astragalus root
powder (Astragalus
propinquus)
1 tablespoon eleuthero root
powder (Eleutherococcus
senticosus)
Note: Feel free to sub out the nuts
(ie. walnuts), nut butter &
the herbal powder if you have
something else on hand, simply
use the same measurements.
RECIPE
1. Toast the coconut in a dry skillet until slightly brown and the
kitchen smells coconuty. In a separate skillet, toast the sunflower
seeds until they brown a bit and release their aroma. Place the
coconut and sunflower seeds on separate plates to cool.
2. Once the sunflower seeds have cooled to room temperature,
add them to a food processor with the powdered astragalus and
eleuthero. Add 1 cup (240 ml) of the coconut, reserving ½ cup (120
ml) on the cooling plate for rolling the balls.
3. Coarsely grind. Combine the remaining ingredients and blend
until all ingredients are mixed, but still a bit chunky. If the ingredients
glom up, but still aren’t evenly distributed, finish the job by hand.
4. Form into firm balls 1 Tablespoon (15 ml) in size and give a final
roll in the toasted coconut. For smaller bellies, consider forming
smaller balls. Refrigerate if there’s room. If not, they will still keep on
the counter, but for a shorter time.
Annmarie Skin Care Cookbook 39
You Enjoy My Fat Bombs
INGREDIENTS
3 tablespoons melted coconut
butter
3 tablespoons MCT oil
2 tablespoons ghee
2 scoops collagen peptides
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 tablespoons coconut flour
2/3 cup almond flour
FOR TOPPING
1/2 teaspoon cinnamon
1/2 teaspoon coconut sugar
glute
n-fre
e
Annmarie Skin Care Cookbook 40
C H E F L AU R Y N ’ S
T O TA L T I M E
10-15 minutes
RECIPE
1. Melt coconut butter and ghee then pour in medium sized bowl
with MCT oil and vanilla.
2. Mix thoroughly, then stir in cinnamon, collagen, coconut flour and
almond flour.
3. Place in freezer for about 5 minutes, or until dough slightly
hardens.
4. Using a cookie scoop, scoop the hardened dough onto a flat
surface and sprinkle with coconut sugar and more cinnamon. Store
in airtight container in the freezer.
A really yummy go-to and satisfying snack!
Annmarie Skin Care Cookbook 41
Peanut Butter
Chocolate Covered Bananas
INGREDIENTS
4 bananas
3/4 cup creamy peanut butter
divided (see steps 3, 5, 7)
1½ cups dark chocolate chips
(I recommend 60% or higher)
Optional: Melted peanut butter
for drizzling about 2 TBS or
chopped nuts.
Annmarie Skin Care Cookbook 42
C H E F R AC H E L D.’ S
PREP Repeat until all the bananas are covered in chocolate. You may need
15 minutes to use a spatula to scrape the chocolate from the glass and spread
it onto the last banana so it can get completely covered.
CO O K T I M E
6 hours freeze time Optional: Sprinkle chopped nuts over the chocolate while still wet.
RECIPE 7. Place the baking sheet back into the freezer for at least two hours
1. Line a large baking sheet with wax paper. Set aside. for the bananas to set.
2. Cut the bananas in half lengthwise. Then, push a lollipop stick or Optional: Once the chocolate has hardened in the freezer you can
popsicle stick 1 ½ inches into the flat side of each banana. drizzle melted peanut butter over the bananas using a fork. Then place
them back in the freezer to harden!
3. Carefully spread 1 tablespoon of creamy peanut butter
lengthwise on each banana and evenly space them on the prepared Serve frozen.
baking sheet.
4. Place the baking sheet into the freezer for at least 3 hours (and
up to one day), or until bananas and peanut butter are completely
frozen.
5. Once bananas are frozen, melt together 1½ cups of dark
glute
chocolate chips and ¼ cup peanut butter in the microwave or over n-fre
e
a double boiler. Stir until smooth and homogenous. Pour melted
chocolate/peanut butter mixture into a tall, narrow glass.
6. Remove bananas from the freezer and, working quickly, carefully
n
dip each banana in the chocolate/peanut butter mixture then set it vega
back on the cold, wax-paper lined baking sheet.
Tip: If the coating is too thick, use a spatula to carefully scrape some of
the chocolate/peanut butter mixture back into the glass before it freezes
to the banana.
Annmarie Skin Care Cookbook 43 Annmarie Skin Care Cookbook 44

C H E F R AC H P.’ S

Ooey Gooey Blondies

“I ate this incredible blondie bar this one PREP

10 minutes
time I was in NYC and never could find
one similar. So I looked at the ingredients CO O K T I M E
10-15 minutes
and figured I’d make my own recipe based on
a bunch of blondie recipe research online.”

INGREDIENTS
1 cup of almond flour
1/2 teaspoon of baking soda
1/4 teaspoon of sea salt
1/2 cup of peanut butter (creamy
is best for consistency.
crunchy usually made mine
dry)
1/4 cup of butter
1/2 cup of coconut sugar (or you
can use maple syrup instead
— you would also add in 1/4
cup of casava if you did this)
2 large eggs
1 teaspoon of vanilla extract
glute 1/2 cup of chocolate chips
n-fre
e
RECIPE
1. Start with your wet ingredients — warming your butter in the
oven until it’s easy to blend in with other ingredients. Once warm,
remove from the oven and add in your peanut butter and sugar.
Then add in your eggs. Wisk until creamy. Wisk in the vanilla
extract. In a separate bowl, add in your dry ingredients (everything
remaining, except for the chocolate chips). Blend your dry
ingredients with your wet ingredients.
2. Once the consistency is creamy and everything is fully blended in,
fold in your chocolate chips.
3. Pour in a small pan and bake at 350° for 10 to 15 minutes — until
the top is golden colored. You can stick a toothpick in and when it
comes out mildly clean (and a little gooey), you can remove it from
the oven. Let cool for 5-10 minutes so that it can set. And you’re
done! Enjoy!
Annmarie Skin Care Cookbook 45 Annmarie Skin Care Cookbook 46

C H E F L I S A’ S

Recipe from SparkRecipes

Spiced Pumpkin Muffins

INGREDIENTS PREP
2 cups blanched almond flour 15 minutes
3 tablespoons coconut flour
1 teaspoon soda CO O K T I M E
2 teaspoons cinnamon 25 minutes
3/4 teaspoon nutmeg
1/4 teaspoon ginger SE RVES
1/4 teaspoon cardamom 12
1/4 teaspoon cloves
1/4 teaspoon sea salt RECIPE
3/4 cup pumpkin puree 1. Combine wet and dry ingredients separately, then combine
1/3 cup honey or maple syrup adding pecans and chocolate chips last.
2 large eggs (room temp)
2 tablespoon coconut oil (melted) 2. Spoon into sprayed muffin tin. Cook 20-25 min. at 350ºF until
1 teaspoon vanilla toothpick comes clean.
1/4 cup dairy free choc chips
1/4 cup pecans

glute
n-fre
e
Annmarie Skin Care Cookbook 47 Annmarie Skin Care Cookbook 48

C H E F L I S A’ S

Recipe from Detoxinista

Healthy Flourless Chocolate
Zucchini Muffins

“Zucchini is a great source of vitamin C and PREP

10 minutes
manganese, which contains healthy omega-3
fatty acids and plenty of fiber. I love CO O K T I M E
20 minutes
sneaking zucchini into recipes, as its flavor
is mild and can go completely unnoticed.”

INGREDIENTS
1 cup shredded zucchini
1 cup almond butter (or nut butter
of choice)
3/4 cup coconut sugar
1/4 cup cacao powder
2 eggs
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
Optional: 1/2 cup dark
chocolate chips
glute
n-fre
e
RECIPE
1. Preheat the oven to 350ºF and line a standard muffin tin with 12
baking cups. (I use these reusable silicone muffin cups)
2. Pour the shredded zucchini into the center of a dish towel, cover
with the towel, and press firmly to remove some of the excess
moisture. Transfer the squeezed zucchini into a large bowl.
3. To the zucchini, add in the almond butter, coconut sugar, cacao
powder, eggs, baking soda, salt, and vanilla. Stir well until a thick
batter is formed, then fold in the chocolate chips, if using.
4. Divide the batter among the 12 baking cups, and top with a few
additional chocolate chips, if desired. Bake at 350ºF until the muffins
have risen and feel firm to a light touch, about 20 minutes. (Your
kitchen should smell like brownies when they are done!)

5. Remove the pan from the oven and let them cool for at least 20
minutes before serving. You can serve them warm or cold, but I think
they have the best flavor when they are at room temperature.

Leftovers can be stored in an airtight container in the fridge for up to

a week.
Annmarie Skin Care Cookbook 49 Annmarie Skin Care Cookbook 50

P P. 4 9 ­— 5 4

Beverages
 Annmarie Skin Care Cookbook 51 Annmarie Skin Care Cookbook 52

C H E F K AT I E ’ S

Orange ’n Cream

For those that don’t know, “These are a few of my favorite non cold-
our lovely Katie and her pressed juice recipes from our old juice bar
hubby, Scott, owned a
in Petaluma. We hope you enjoy!”
Juice Bar! I know, of course
they did!

INGREDIENTS T O TA L T I M E
glute 1 carrot 5-10 minutes
n-fre
e 1/4 cup frozen mango
1 frozen banana RECIPE
2 tablespoons coconut butter 1. Prep banana by slicing before freezing.
12 oz orange juice 2. Cut carrot Into 4 pieces.
n Couple shakes of vanilla 3. Add all other ingredients. Blend and serve!
vega

C H E F K AT I E ’ S

Choco-nana

INGREDIENTS T O TA L T I M E
1 frozen banana 5-10 minutes
glute 1 date
n-fre
e
1 tablespoon almond butter RECIPE
1 tablespoon cacao 1. Prep banana by slicing before freezing.
Sprinkle of vanilla 2. Add all other ingredients. Blend and serve!
Sprinkle of cinnamon
n
vega 10 oz almond milk
Annmarie Skin Care Cookbook 53 Annmarie Skin Care Cookbook 54

C H E F K AT I E ’ S

Green Heart

INGREDIENTS T O TA L T I M E
Small handful of kale 5-10 minutes
Small handful of spinach glute
n-fre
e
10 slices frozen banana RECIPE
4 frozen strawberries 1. Prep banana by slicing before freezing.
1/2 cups frozen mango 2. Add all other ingredients. Blend and serve!
1/4 slice lemon
n
6 oz coconut water vega

C H E F K AT I E ’ S

Honey Mint Lemon-Aid

INGREDIENTS T O TA L T I M E
Juice of 3 lemons (about 3 oz) 20 minutes
glute
Juice of 1” nub of turmeric n-fre
e
Juice of 1” nub of ginger RECIPE
1-2 tablespoons of raw honey, 1. Hand squeeze lemons
to taste 2. Juice roots
3-4 leaves of raw mint 3. Juice mint (this is difficult in small batch- alternative is to blend
14 oz water water and mint together in blender until mostly broken down, then
strain the mint leaves)
4. Add all ingredients and serve!
© 2020 Annmarie Skin Care