Beefeedme: Recent Episodes
B Gurnowski
On today’s meditation episode I’m joined by Chef Connor Sterphone for a little ramble while we take five four count breaths together.
Welcome back to Beefeedme, more recipes episodes dropping soon. But first let’s take a breath together and I’d love to share some evergreen thoughts.
Join me for another mediation episode. Walking through another four count breath and I read to you a fable.
Officially back from the hiatus and some more changes are coming. Until then enjoy this sinfully delicious hot chocolate.
The fastest soup ever; you’re going to need half a pound of butternut squash chopped up, 2-4 cups veggie stock, salt and pepper to taste.
I’m so excited to introduce my friend Charlene; you can find her on Instagram @charlieflowyo. Remember friends, if we are not breathing we are suffocating.
Had to get rid of everything in my fridge and I can’t stop eating corn. Tonight’s menu: Mexican street corn, Roasted eggplant dip, cauliflower two ways and sourdough garlic knots.
Dedication episode to Chef Toya Boudy and I’m thrilled to share some seasoning salt tricks but make your life easy and get her line of seasonings, lots of flavor and always light on salt. And it’s Wednesday, so more mac and cheese please.
Two summer pizza ideas, a coconut corn creme brûlée and a frog in a tree to finish up our summer season.
After going to mistreat I had to spend my Sunday making ramen. Here’s how I prepped myself and some of the treats I got.
Grilling up some sausages on the grill with lots of veggies. Breakdown of a sauce to get you through the week and a last avocado pudding
Hydration station: vanilla robots tea. Bulk: quick ramen soup and spinach wrap. Dessert: fruit roll ups I can’t stop eating. Breakfast: doughnt you know?
Quick walk through of a bread I rushed because I was so excited to adventure in Maine with my cousin Crispy.
Hydration station: very berry mint water. Bulk: cheese platter from highland farms, another green gazpacho, kale salad. Dessert: I have to hype chocolate springs. Breakfast: avocado toast with a fried egg.
Hydration station: lemon water. Bulk: pasta w/ zucchini, quick roasted beet salad, tangy bbq spinach pizza. Dessert/Breakfast: fresh fruit. Eat like the French.
Thyme to end the hiatus. This episode we go over: blueberry mint water, mushroom burgers, asparagus, pasta chips again, mounds candy inspired zucchini muffins, and why you should try the watermelon yellow mustard trend.
Another Kripalu tribute: this round we’re breaking down two of my favorites from the bakery, granola and the gluten free pizza crust. And for our dessert that won’t hurt peach compote Sunday with banana ice cream
The pasta chips! Literally can’t get enough; to cook tonight’s dinner you’ll need to boil off your pasta, air fryer and food processor. It’s your all for more chopped veggies.
I’ve been obsessing over pasta chips! For dinner we will also be having green gazpacho, dessert banana cookie dough balls, breakfast tropical overnight oats. Don’t forget to hydrate: this week I wanted peach and rooibos tea.
For our hydration station we will be doing a Japanese ice method for our tea; bulk blueberry marinade that will knock your socks off; dessert is old school fruit leather; and for breakfast a red white and blue overnight oat parfait.
Bringing back some favorites and Miss Marg inspires a rainbow dinner that will keep you smiling through the week. And I share a story of pride
Beyond excited to have the fabulous quickbitesbykell, not only did she create my logo but she is full of great eats! She was nice enough to share her squid Adobe recipe, give a bit of her back story, and I’m going to grill a watermelon.
Enjoy a classic gazpacho and tribute to the PandannRoom in Hackettstown and my friend Gabe is back to tell how he got to Maui
Your Wednesday episode a day late. Enjoy this yummy summer dinner: mac & chz bites and watermelon popsicles
Deepa is back and bring some magic to our Tuesday this week! And I’m breaking down an arugula watermelon salad.
My friend Gabe joining in all the way from Hawaii to give us his secrets to the perfect ceviche. And I was inspired for a coco puff, fluff-a-nutter bar!
Season 3 premier; a sourdough special, breaking down pizza down. I’m not only going to give baking directions, we’re also going to grill a pizza. And special guest Jeremy Rock Smith is back with some tips to get your prime cheese moment.
On our spring g finale we dive into three different salads, for breakfast we go over banana split muffins, and strawberries are back in season! So you know they are in our hydration station and for dessert I’m stuffing them with sweet cravings.
Today’s meal prepping episode breakdown includes: a cantaloupe mint hydration station, farro salad for a bulk item, dessert that won’t hurt chia seed pudding, and for breakfast I do love cantaloupe but also wanted to give you my go to savory oats.
In today’s recipes we’re diving back into our mango sticky rice. For our hydration station we’ll be having pomegranate, orange and ginger water. Bulk items to get us through the week smashed cucumber salad that’s so satisfying to make and a crunchy ginger soba noodle bowl that will have you drooling.
Today’s colorful meal prep includes: butterfly pea flower ice tea, creamy coconut shrimp soup, lemon berry cupcakes and a tofu scramble.
We’re branching today! After the cinnamon rolls check out this episode. Hydration station: strawberry lemon. Bulk: you’re gonna love dipping your tray of veggie soup into Alton Brown’s fondue. Dessert that won’t hurt: chocolate covered strawberries. Breakfast: mushroom and spinach egg cups...Happy Mother’s Day to all the awesome mamas out there
Breaking down a vegan vodka sauce, chocolate peanut butter cups, the Jennifer Aniston Oats, and I just wanted a basic hydration station: lemon H2O
A fruity mock tail, creamy sauce, green stuff, the perfect potato chip and more brûlée fruits.
Join my favorite mountain man and I as we break down two different types of dehydrated snacks for the next time you’re in the great outdoors.
Another Bob’s burger tribute, kept it short and sweet because last week’s episode was so long. Hydration station: watermelon zinger. Bulk: hot sauce infused burger with a blue cheese sauce you’ll wanna put on everything, check my instagram for pics and original recipe. Dessert that won’t hurt: banana ice cream. Breakfast: lemon blueberry overnight oats
Hydration station: mango lime and feeling fine. Bulk item: quinoa taco meat. Dessert: mango sticky rice. Breakfast: smoothie ice cubes, with all my left overs
Tonight’s re pies include, my favorite hydration station, coconut chicken soup, cauliflower cauliflower covered with miso paste, chocolate mousse, and a banana mug cake.
Tonight’s recipes include: Mango lassi, green smoothie, raita and a biryani that knocks my socks off.
Tonight’s episode is from my dear friend Mike. He is sweet enough to share some his favorites recipes.
Throwback Thursday: once upon a thyme, I had the best cauliflower in Vegas and this is my attempt to recreate that recipe.
I’ve got tons of left overs, so we’re just having soup and a quick panini. While enjoying your left overs, Erica is back to give more life tips and her incredible new candle line, Sympathea.
Talking about gut feelings and four different ways to make cauliflower. Steak, wings, bites but sorry friends still no cauliflower waffles.
Cruising along in our spring pantry take over it’s time for lemonade, lemon cookies, chia seed pudding options, and a cauliflower soup that’ll knock your socks off.
Recipes include: two types of soup, spicy book choy, and Anthony Bourdain’s cauliflower w/miso paste
One of my absolute favorite humans: Erica gives tips on how to live and where to eat, if you’re ever in the Edison NJ area.
Tonight’s recipes: Ginger peach green teach w/ key lime seltzer, red and white sauce, overnight oats and a mug cake.
This weeks recipes include: grapefruit, cucumber and lime H2O; Lemon Parsley soup with option for chicken and/or cannelloni beans and mushrooms, sweet potato fudge, and sweet potato mash or bake off -whatever you wanna call it
Tonight’s episode highlights my favorite nutritionist, check out her Ginger Hultin author of Anti-Inflammatory Diet Meal Prep
Hydration station: Raspberry tea w/ ginger seltzer. Bulk: Lentil mushroom leek burgers. Dessert that won’t hurt: Key Lime avocado tarts. Breakfast: Overnight Oats-vanilla, blueberry and cinnamon.
Egg cups three ways, crunchy kale salad, a little fancy tea time, avocado mousse, sweet potato truffles, and one of my favorite bakeries gives us all the details of the treats she cooked up for this very special holiday weekend.
Tonight’s menu includes: Orange chicken or Tofu, spicy caramelized Brussels sprouts, crunchy broccoli salad, forbidden pineapple rice, lemon blackberry water and coconut chocolate chip muffins (I’m gonna tell you to add 1/2 cup of oats, don’t listen to me keep the batter gooey, trust me).
Bonus episode: dive into coach zanko’s fencing philosophy and a low maintenance lo mein.
Today is really a labor of love, we’re making dumpling three ways. With two side veggies, oats and of course we have a hydration station.
Beefeedme meets Homeschool Biscuit. We also dive back into pineapple, lemon, ginger water. Vegan cheese and broccoli cheddar soup for the bulk veggies, edible cookie dough and a crunchy banana quesadilla
Bob’s burger inspired meal, lemon water, broccoli rabe, smashed potatoes, hot chocolate, and peanut butter & jelly oats.
Spanish style stew, endive salad, creme brûlée grapefruit, and what I like to call my Jennifer Aniston oats!
Tonight’s episode we make beet burgers, cannellini bean salad, roasted veggie tips and a chocolate peanut butter chia seed pudding. Oh, and we talk a bit about dough!
Ingredients: 4 oz shredded raw beets, 7 oz shredded gold potatoes, 1/4 sweet onion shredded, 1 TB Trader Joe’s everything seasoning, 2 TB butter, 3 TB grape seed oil. The key to any good hash is getting as much liquid out of the veggies you can before you cook them.
Ingredients: 1 TB cooking fat, 1 teaspoon paprika, 1/2 teaspoon caraway seeds, 1 teaspoon dried thyme, 1 dried bay leaf, 3 beets clnd & cubed, 2 yellow potatoes cubed, 1/2 cup celery, 1/2 cup carrots, 3/4 cup onion, 1/2 large leek diced.
Ingredients for tonight’s dinner - Ice Cream: 4oz roasted beets, 1 frozen banana, 1/4 cup milk of choice, 1 TB honey, dash cardamom, dash cinnamon, teaspoon of vanilla. Mac & Cheese: 8oz box of banza pasta, 1/4 cup minced sweet onion, 2 TB arrow root, 1 cup milk of choice, 1 TB Dijon mustard, 3 cloves garlic, juice of 1 lemon, 1/4 cup nutritional yeast, 1 habanero pepper, 1 teaspoon paprika, salt and pepper to taste
For the second night of our seasonal pantry takeover, we’ll be having green pea falafels served with a beet dip. Plus the first interview with executive head chef Jeremy Rock Smith.
Wishing you a warm Winter Solistice, for tonight’s meatless monday we are making a Beet Risotto served with a beet green salad, ingredients below Ingredients: Risotto -1 teaspoon dried sage, 1 teaspoon dried thyme, 1/2 cup sushi rice, 1 cup shredded roasted beets, 1 TB cooking fat, 1/2 cup diced onions, 2 cups veggies stock, 1/4 white wine, 1 cup thawed frozen peas, 1/4 cup parm cheese (extra for topping). Salad- 8-10 leaves (beet greens or Tuscan kale), 1/2 cup diced onion, 1-3 TB roasted garlic cloves, 1 TB lemon juice.
Welcome to Beefeedme, this podcast is here to inspire you to eat more vegetables, keep hydrated and moving around. First episode will air December 21st. Stay safe and catch ya later 🐊