Arianna Negri

Is there anything better than a hearty bowl of stew when it’s cold out? It’s been awhile since I shared this Golden Lentil Stew but it started raining out of nowhere, which means something cozy was needed! This paleo recipe is so easy to make and will actually fill you up! Get the details below👇 1. Add one tablespoon of olive oil to a large pot and heat over medium-high heat. Once hot, add 1 minced shallot and 1/2 white onion, diced 2. Sauté for five minutes, then reduce the heat to medium and add 3 cloves of minced garlic, 2 cups of chopped carrots, and 1 1/2 cups of chopped celery 3. Stir to combine before adding 1 tablespoon of ginger paste and 1 teaspoon of lemongrass paste, then sauté for 10 minutes 4. Drain the liquid from one 15oz. can of diced tomatoes before adding to the pot. Next, add 2 15oz. cans of coconut milk and 1 cup of vegetable broth 5. Season with 2 tablespoons turmeric, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon salt 6. Reduce the heat to low, cover, and simmer for 30 minutes 7. After 30 minutes, use an immersion blender to puree the soup until smooth 8. Then, turn up the heat to medium and add 2 1/2 cups of presoaked red lentils. Stir consistently for 20 minutes. 9. Wash and chop 4 cups of Tuscan kale. Add to a bowl with one tablespoon of lemon juice and massage to tenderize before adding to the pot. 10. Once the kale has slightly wilted, remove from heat. Garnish with dairy-free yogurt, red pepper flakes, and micro-cilantro. Then, enjoy!

Cornbread has never tasted so good! This gluten-free recipe is loaded with cheese, white corn, and sliced jalapeños 🌶️ Get the full recipe below & remember to save it for the next time you make homemade chili! 1. Add 1 ½ cups of gluten-free yellow cornmeal to a medium-sized bowl, then pour in 1 cup of buttermilk 2. Place a tea towel over the bowl and allow it to sit in a warm spot for at least three hours 3. Once the buttermilk soaked cornmeal has sat for the allotted time, preheat the oven to 425 degrees Fahrenheit and grease a 9” cast iron skillet 4. In another bowl, combine: - 1 cup gluten-free all-purpose flour - 2 tablespoons of nutritional yeast - 2 teaspoons of baking powder - 1 teaspoon salt - ½ teaspoon baking soda 5. In a large bowl, use an electric mixer to combine ½ cup of room temp butter, ½ cup honey, and 2 tablespoons of maple syrup 6. Then, add two room temperature eggs and mix on low speed until combined 7. Slowly add the buttermilk soaked cornmeal, using a spatula to fold into the ingredients 8. Sift in the dry ingredients, then mix to combine. Finally, use a spatula to fold in 2 cups of shredded cheese and 1 cup of frozen corn 9. Pour the batter into the prepared skillet and place one sliced jalapeño on top of the cornbread batter 10. Bake for 20 minutes uncovered, then cover with foil and bake for another 20 minutes. Allow to cool for 15 minutes before serving. Serve warm with honey and enjoy! • • • • #cornbreadskillet #cheesycornbread #jalapeñocornbread #jalapenoandcheesecornbread #skilletcornbread #howtomakecornbread #glutenfreecornbreadrecipe #easycornbreadrecipe #honeycornbread🍯🍯🍯🍯 #cornbreadandchili

Brunch is served! This easy to make Green Shakshuka recipe with avocado, jalapeños, radishes, & cilantro is sure to become your new favorite breakfast recipe 🌱 Get the full recipe below👇 - 3 tablespoons olive oil
- ½ white onion, diced
- 2 garlic cloves, minced
- 4 cups of spinach
- 4 cups of tuscan kale
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup coconut milk
- 5 eggs
 For the Toppings
- 1/2 cup cotija cheese
- 1 avocado, pitted and sliced
- 1 jalapeno, sliced
- ½ cup arugula
- ½ cup radishes, sliced
- ¼ cup cilantro, chopped
- Corn tortillas for serving
- 1 lime, cut into quarters
 Directions
1. Add olive oil to a cast iron skillet or large pan
2. Add the diced onion and cook over medium heat for 5 minutes until translucent
3. Then, add the garlic and cook for 2 minutes
4. Remove the stems from the kale before adding to the skillet with the spinach
5 Cook down for 5 minutes before adding the salt, pepper, and coconut milk
6. Continue cooking for 5 minutes, then reduce the heat to medium-low
7. Use a spoon to make 6 small holes, then carefully crack one egg in each spot
8. Cover with a lid and cook for 7 minutes
9 After 7 minutes, remove the lid and turn off the heat
 For the Toppings
1. Add the crumbled cotija cheese, sliced avocado and jalapeños, and fresh arugula
2. Then, garnish with the sliced radishes and chopped cilantro before serving with corn tortillas!

Did somebody say Split Pea Soup? This infamous green soup is packed with rich flavor from root vegetables and delicious ham. Not only is it easy to make, but it’s also a one pot recipe! It’s the perfect simple recipe to serve up that the whole family will love. Get the full recipe linked in my bio @the_bottomlesspit or Google ‘The Bottomless Pit Split Pea Soup’🫛

Let’s settle a debate: the best margaritas are…

There’s a good reason why this Asparagus and Leek Risotto is still one of the most popular recipes on my blog after two years! This creamy dish is packed with delicious flavor from the lemony asparagus, vibrant leeks, and garlic almonds. Did I mention this recipe also use champagne? It just doesn’t get any better than that🍾 Head to the link in my bio @the_bottomlesspit for the full recipe or Google ‘The Bottomless Pit Lemony Asparagus Risotto with Leeks and Garlic Almonds‘ 🍋

Move over lattes, there’s a new way to utilize matcha! If you’re a fan of matcha powder, then I have the perfect recipe for you🤗 These matcha cookies with almond flour are a fun and delicious way to bake with your favorite green powder. They yield a delicious flavor, vibrant color, and irresistible consistency that makes it nearly impossible to have just one cookie! For the full recipe, just Google ‘The Bottomless Pit Matcha Cookies with Almond Flour‘ 🍵 • • • • • #matchasugarcookies #matchacookies #glutenfreematchacookies #matchacookierecipes #bakingwithmatcha #almondflourcookies #matchadessert #howtousematcha #bestmatcharecipes #sandiegocontentcreator

Another day another salad!! This Roasted Beet and Citrus Salad with peppery arugula, creamy goat cheese & avocados makes for the perfect lunch or side dish. Google ‘The Bottomless Pit Roasted Beet and Citrus Salad‘ for the full recipe!

Counting down the days until warmer weather, focaccia crust pizzas & stone fruit season🍑 Who else is excited for spring and all the seasonal produce?

Want restaurant quality tacos from the comfort of home? If so, this Flank Steak Taco recipe paired with a homemade Chimichurri is for YOU! Google ‘The Bottomless Pit Flank Steak Tacos with Chimichurri‘ for the full recipe or head to the link in my bio @the_bottomlesspit 🌮