Christiann Koepke

Let me introduce you to this quick, easy, go-to dinner recipe using some quality ingredients! Start off by using your favorite white fish (my fav is @vitalchoice Wild Alaskan Halibut). I sear it in some butter, top with sea salt, and plate with some mango salsa. So beautifully paired with your favorite white wine. The Vital Choice Wild Halibut has a mild and gentle flavor that is complemented by the sweetness of the mango salsa... I just cannot get enough. #vitalchoice ad

Happy Sunday! It’s brunch time 🍳Breakfast hash is one of my favs- so easy and only uses one pan. Thank me later ;) Find the recipe below: 8 small golden potatoes ¼ cup red onions, chopped 2 teaspoons minced garlic ¾ teaspoon salt Fresh cracked pepper, to taste 3 tablespoons butter, cubed 4 eggs 1 oz prosciutto (3-4 pieces), torn 1 large piece burrata , torn Spicy seasoning of choice, to taste Chili crisp or oil Optional: micro greens, cheese final grated to finish, and sour cream Start by boiling water and cooking potatoes until tender when pierced with a fork. Next, heat a cast iron skillet to medium heat. Add butter, onions, garlic potatoes, salt and pepper. Toss and cook until starting to become crispy. Turn off heat. Pre heat oven at 350 degrees. Lay prosciutto and torn burrata over top of potatoes. Gently crack eggs over. Sprinkle with seasoning. Place in oven for 10-15 minutes or until eggs are done to taste. Finish with optional additions and serve!

This recipe is gluten-free and feels good with the perfect touch of sweetness. Buckwheat flour offers an earthy, rich yet delicate flavor. If you don’t have date syrup, pure maple syrup or even honey is an excellent substitute 🥞 Recipe below and on my stories: Ingredients Pancakes 14 ounces (1 ¾ cups) buttermilk 1 large egg 1 egg yolk 73 grams (1/4 cup) pure date syrup 66 grams (1/3 cup) unsalted butter, melted 143 grams (1 cup) gluten-free 1-1 flour 142 grams (1 cup) buckwheat flour 35 grams (1/4 cup) brown rice flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt Coconut oil: for frying. Butter, syrup, crunch: toppings Crunch 224 grams (1 ½ cups) hazelnuts, raw 1 tablespoon buckwheat flour ½ teaspoon Cardamom ½ teaspoon cinnamon ¼ teaspoon Sea salt 2 medjool dates, pitted 56.5 grams (¼ cup) butter 1 tablespoon agave Instructions Prepare Crunch Preheat oven to 375 degrees. Feel free to use the convection setting if you have it. In a food processor, combine the first 6 ingredients and pulse until the nuts are finely chopped. Slowly pour agave into a food processor to coat mixture, pulsing as you pour. Continue to pulse lightly, adding the butter in cubes. The mixture will quickly start to stick together. Stop once you see this happening. Do not over pulse. Place on a wide baking sheet, Spread out evenly. Bake for approx. 5 minutes. Stir. Continue baking for another 2-3 minutes or until golden brown. Remove and let cool. Prepare Pancakes In a small bowl, whisk eggs, buttermilk, and syrup. Continue to whisk while pouring in melted butter. Set aside. In a medium bowl, whisk all dry ingredients. Combine wet and dry ingredients just until mixed, ensuring no clumps remain. Over medium heat in a large cast-iron skillet, warm coconut oil to coat. Pour batter into small, ¼ cup full circles. Flip after about 2-3 minutes when bubbles form on top. Remove when cakes are lightly browned on the bottom, another minute or two. Serve warm with butter, syrup and the crunch topping.