Mer e' Lee's

Been baking a lot more than desserts in the kitchen lately ! We are so excited for my little sous chef to join us in January 🥹

I’m finishing up my last week of work for the year and am feeling so grateful for many reasons. Thank you to all my amazing clients who have supported me this last year ☺️ I’m especially thankful for their patience this summer when I was in my first trimester and had to take off for a little because the smell of food was not great for me haha. And a big shoutout to my husband for all the back massages and late night grocery runs for me 🙏🏻

I hope everyone has a great holiday season and eats lots of yummy fooooood!!

Brown butter chewy caramel pecan blondies with sea salt😮‍💨 I truly couldn’t think of a better pick me up treat

feat. the dope new hat thanks to and !🤌🏼

Lots of my clients are sending their kiddos back to school which means it’s back to a routine eating schedule! I love helping busy moms and dads with providing them dinner so they don’t have to think about what to cook every night. Or a prepared lunch so they can just focus on cooking their family dinner with less stress. Time is valuable, especially in the busy season we are entering in! And food is precious fuel that we get to enjoy 💜

🍽️ tandoori chicken with turmeric cilantro cous cous

Snickerdoodle blondies 🤤 I’m on a blondie kick mainly cuz they’re amazing and moist but also because you can bake it all at once in a pan versus several batches of cookies f

Carrot cake blondies = my new all time favorite dessert
🥕💁🏼‍♀️

Key lime pecan shortbread bars 💚Stumbled across a bag of key limes last week and they’ve been sitting in my fridge waiting for me to do something with them. I’m glad I chose these bars. I can’t control myself with a buttery shortbread. The thin layer of key lime curd was the perfect accompaniment

A cookie a day keeps the seasonal depression away🤙🏻

Sea salt walnut chocolate chip 🍪

Thanks goodness for salad prep because I’ve been so bad about eating veggies lately. But when my veggies look like this all ready to go in the fridge, ima chow down 🤤

Vietnamese chicken salad. I learned a lot from working at a Vietnamese restaurant including how to make one of the mother sauces- a tangy sweet and savory dressing that we put in everything! Made a sesame dressing with it and tossed some shredded chicken in it also. Substituted coconut aminos and agave for the sugar and soy and it’s delishhhhhh 🤌🏼

An easy little breakfast cookie recipe for you as you jump into the weekend 🤍 who doesn’t want to eat a cookie for brekky…?

Banana Brekky Cookies
2 large bananas, mashed
1/4 cup pure maple syrup
1/4 cup nut butter
1/2 tsp baking soda
1 egg
1 tsp vanilla extract
1/2 tsp salt
1 tsp cinnamon
1 cup oat flour
3/4 cup old fashion oats
1/4 cup protein powder
3/4 cup chocolate chips (I used vegan, naturally sweetened chips!)

*optional add-ins up to 1/4 cup: whole flax seeds, chia seeds, h**p seeds, chopped nuts, coconut flakes

Beat all the wet ingredients together then stir in the dry until just combined. Scoop on a baking tray and bake at 350° for about 10-15 minutes depending on the size of cookies you make :)

Happy weekend!! 😎💚

Red wine braised grass-fed beef stew. Packed with organic carrots, parsnips, celery, leeks, Yukon potatoes and onions.

Made this batch old school style in the trustee, never fail Crock pot 😅 cooked her for about 9 hours low and slow with one of my favorite not-too-expensive organic red wine! (Swipe to see)

Chucks on a Tuesday is a must ❤️

Quinoa Tabbouleh 💚

Tabbouleh is a salad made mostly of parsley, mint and lots of veggies. Normally it’s made with bulgar but to keep it gluten free I like to use quinoa. Dress it up with good quality olive oil, lots of lemon.

I loveeee adding pomegranate seeds to salsa for an extra dose of health and yummy sweet flavor.

And here’s a pro tip for shoving more veggies into your meals: You know when you’re cutting up cauliflower into big chunks and are left with all the tiny pieces that are too small to cook? Chop them into tiny pieces and throw them in your salads!

Pho real one of my fave soups! It can cure any sickness and any hangover 😎

After working at a Vietnamese pho restaurant for a few years I learned the beautiful craft of preparing this dish from the experts. We always began with tons of black charred onion and ginger but the true stars of pho are the spices. Ughhhh the warm combination of star anise, fennel, cinnamon, clove, and black cardamom is magic.

I love when I get to put my practice to use and make this wonderfully savory dish for my clients. Loaded these with roasted eggplant, baby bok choy, sprouts, cabbage, radish, herbs and chili oil 😍