Recipe Weekend: My Pinewood Kitchen: A Southern Culinary Cure/130+ Crazy Delicious, Gluten-Free Recipes to Reduce Inflammation and Make Your Gut Happy By Mee McCormick
Disclosure / Disclaimer: I received this ebook from The Life Issues Publisher free of charge, for review purposes on this blog. No compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it, all opinions are my own
With COVID-19 keeping us at home more and shopping less, we're all turning into home chefs, and mose of us are feeling less creative. But what about if ou could be more creative, while cooking tasty, healthy meals for their entire family? All it takes is someone to teach you how!
Chef and author Mee McCormick is an expert: she healed herself of Crohn's disease, gut issues, and other immune system challenges with whole food recipes when doctors couldn't help her.
No one is better qualified to teach us how to cook creative, immune-boosting meals with therapeutic properties than Mee McCormick, and this is hew new cookbook!
Living through life-threatening illnesses with a compromised immune system, Mee McCormick gives us the timely tools to do the same in her new cookbook, My Pinewood Kitchen: A Southern Culinary Cure, a collection of 130+ tasty, gluten-free, and gut-friendly recipes.
The mom/rancher/restaurateur can share tips for "quarantine cuisine" when you're hankering for variety in your meals but you're short on ingredients and inspiration. Perfect for social distancing, many of her recipes are made with items you probably already have in your pantry (for example, her Black Bean Chicken Chili and Immune-Boosting Chicken & Quinoa Soup); she can teach home cooks how to repurpose items to reduce food waste (cilantro pickles, anyone?), and reveal the healthiest foods you need in your pandemic pantry.
My Pinewood Kitchen: A Southern Culinary Cure offers more than 100 gluten-free, whole foods recipes that can be customized for Keto, Paleo, or vegans, making it a truly "all-inclusive" eating plan for the entire family. From smoothies, soups and salads, to dinners and desserts, every recipe is gluten-free and gut-friendly.
• Curb Your COVID Anxiety with healthy chocolate with Mee's Chocolate Avocado Mousse & Five-Ingredient Fudge Cups
• Soups for Social Distancing - Black Bean Chicken Chili and Immune-Boosting Chicken & Quinoa Soup (nutritious, delicious, and they use what you likely have in your home already!)
• Plenty of plant-based offerings
Recipe:
About the Author
Mee McCormick is a rising Southern culinary and wellness innovator, restaurateur, author, TV cooking personality, farmer, rancher, wife and mother. She splits her time between Nashville and nearby Nunnelly, Tennessee; a tiny, unincorporated community in Hickman County, which is also home to her biodynamic farm and restaurant Pinewood Kitchen & Mercantile.
Mee authored her first cookbook My Kitchen Cure, which led to wild success and a book deal with HCI for her second cookbook My Pinewood Kitchen, published on April 14, 2020. She frequently appears on Today in Nashville, and she participates in nationally-recognized food festivals and events, spreading the same level of care and hospitality to audiences everywhere that she has become known for throughout the state of Tennessee. Visit: www.meemccormick.com or www.
With COVID-19 keeping us at home more and shopping less, we're all turning into home chefs, and mose of us are feeling less creative. But what about if ou could be more creative, while cooking tasty, healthy meals for their entire family? All it takes is someone to teach you how!
Synopsis:
Living through life-threatening illnesses with a compromised immune system, Mee McCormick gives us the timely tools to do the same in her new cookbook, My Pinewood Kitchen: A Southern Culinary Cure, a collection of 130+ tasty, gluten-free, and gut-friendly recipes.
The mom/rancher/restaurateur can share tips for "quarantine cuisine" when you're hankering for variety in your meals but you're short on ingredients and inspiration. Perfect for social distancing, many of her recipes are made with items you probably already have in your pantry (for example, her Black Bean Chicken Chili and Immune-Boosting Chicken & Quinoa Soup); she can teach home cooks how to repurpose items to reduce food waste (cilantro pickles, anyone?), and reveal the healthiest foods you need in your pandemic pantry.
My Pinewood Kitchen: A Southern Culinary Cure offers more than 100 gluten-free, whole foods recipes that can be customized for Keto, Paleo, or vegans, making it a truly "all-inclusive" eating plan for the entire family. From smoothies, soups and salads, to dinners and desserts, every recipe is gluten-free and gut-friendly.
• Curb Your COVID Anxiety with healthy chocolate with Mee's Chocolate Avocado Mousse & Five-Ingredient Fudge Cups
• Soups for Social Distancing - Black Bean Chicken Chili and Immune-Boosting Chicken & Quinoa Soup (nutritious, delicious, and they use what you likely have in your home already!)
• Plenty of plant-based offerings
• Reduce Waste: Learn how to make cilantro pickles from cucumbers, sweet potato chips from sweet potatoes, a falafel burger from canned chickpeas, and how to make your own healthier ketchup and mayonnaise if you run out
and
and
• 10 Gut-Friendly Foods for your Pandemic Pantry
Review:
Mee's cookbook isn;t just a collection of recipes, she starts the book with a thorough chapter on her nackground- how Crohn’s disease, rheumatoid arthritis, and Hashimoto's delivered debilitating daily pain, and made her start changing how she ate. When conventional treatments couldn’t help, Mee found relief in a chnagning diet and the way she cooked. A change in location to the family’s farm outside of Nashville, Tennessee, led her to work with true farm to table ingredients, and relentless recipe testing, to get her medical issues into remission! When she realized wha it could do for her, she de cided to open a restaurant and serve her community, and their health needs, and the Pinewood Kitchen was born. So the first section of the book is dedicated to this story.
There are some amazing recipes in the book, that have minimum changes in ingedients. For those already with dietary restrictions, you'll have most if the ingredient in your cabinet, But if you're not sure where to start, Mee gives you a basic instruction on micro biotic cooking before you get into the recipes. And the recipes are amazing! Some of my favs are Rasberry Lemonade Muffins, Quick Daily Bread, Stroganpoff made with Cashew Sour Cream, Pork Schnitzek (!!), Cranberry Hot Wings, Sizzlin’ Short Ribs, Peach Cider Honey Dressing, Caramel Apple Pancakes, CranBerry Cobbler, Apple Hand Pies and Key Lime Tart (made with avocado!).
As you can see, these are just 'vegetarian' recipes- these are the comfort foods you know and love, but made healthy with farm fresh ingredients and simple substitutions,and each recipes also notes more subs in case you have even tighter food restrictions. It's THE recipe book for those with food allergies and restrictions, so don't miss this one!
Review:
Mee's cookbook isn;t just a collection of recipes, she starts the book with a thorough chapter on her nackground- how Crohn’s disease, rheumatoid arthritis, and Hashimoto's delivered debilitating daily pain, and made her start changing how she ate. When conventional treatments couldn’t help, Mee found relief in a chnagning diet and the way she cooked. A change in location to the family’s farm outside of Nashville, Tennessee, led her to work with true farm to table ingredients, and relentless recipe testing, to get her medical issues into remission! When she realized wha it could do for her, she de cided to open a restaurant and serve her community, and their health needs, and the Pinewood Kitchen was born. So the first section of the book is dedicated to this story.
There are some amazing recipes in the book, that have minimum changes in ingedients. For those already with dietary restrictions, you'll have most if the ingredient in your cabinet, But if you're not sure where to start, Mee gives you a basic instruction on micro biotic cooking before you get into the recipes. And the recipes are amazing! Some of my favs are Rasberry Lemonade Muffins, Quick Daily Bread, Stroganpoff made with Cashew Sour Cream, Pork Schnitzek (!!), Cranberry Hot Wings, Sizzlin’ Short Ribs, Peach Cider Honey Dressing, Caramel Apple Pancakes, CranBerry Cobbler, Apple Hand Pies and Key Lime Tart (made with avocado!).
As you can see, these are just 'vegetarian' recipes- these are the comfort foods you know and love, but made healthy with farm fresh ingredients and simple substitutions,and each recipes also notes more subs in case you have even tighter food restrictions. It's THE recipe book for those with food allergies and restrictions, so don't miss this one!
Recipe:
Farm Fresh Egg and Sausage Stuffed Bell Peppers
THIS IS A GREAT brunch recipe that looks beautiful on the plate. In Pinewood, we
make our own sausage with a touch
of fennel. The reason for the fennel is it’s a
digestive aid and lends a complementary flavor to pork. I make my sausage ahead of time
and store it in the fridge until I’m ready to make breakfast or brunch. You can use any
type of sausage you’d like. Makes 2 to 4 servings
Ingredients:
Ingredients:
4 medium red or yellow bell peppers, halved and seeded
6 large eggs
1⁄2 cup nondairy milk
1 teaspoon sea salt
1⁄4 teaspoon black pepper
1⁄4 cup chopped scallions, plus more for garnish
1 cup cooked and crumbled pork, turkey, or vegan sausage
Directions:
Directions:
1) Preheat the oven to 350°F.
2) Line a baking sheet or dish with parchment paper and arrange the peppers
on top, cavity side up.
3) In a medium bowl, whisk together the eggs, milk, salt, and black pepper.
Stir in the scallions and sausage.
4) Pour the mixture evenly into the bell pepper halves and bake for 45
minutes.
5) Garnish with fresh scallions. Serve alongside a small mixed greens salad,
if desired.
Mee McCormick is a rising Southern culinary and wellness innovator, restaurateur, author, TV cooking personality, farmer, rancher, wife and mother. She splits her time between Nashville and nearby Nunnelly, Tennessee; a tiny, unincorporated community in Hickman County, which is also home to her biodynamic farm and restaurant Pinewood Kitchen & Mercantile.
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