Muffuletta Chicken

The iconic New Orleans Muffuletta Sandwich has been remade into a unique Paleo dish featuring the flavors but not the gluten. Olive salad made with olives, pickled vegetables, and some herbs sit on top of a juicy chicken breast and smoky, tangy salami. Quick enough to be made for a weeknight supper, this dish is sure to impress. This tutorial does not have any speaking, it is just music with words to guide you.
While all of my recipes are usuallly at , I’m guest posting at Planks, Love and Guacamole this week so the full recipe is available at

Likes: 0

Viewed: 234


Recipe: Poutine de La Banquise

Quebec’s best known culinary export may be maple syrup, but poutine is giving it a run for its money. A glorified fast food dish, traditional poutine consists of fries, cheese curds, and gravy. Unlike some traditional foods, poutine is no sacred dish never to be trifled with. So check out this delicious poutine recipe and then make it your own!

Likes: 21

Viewed: 1696


KNORR – Secret Recipes

directed by Thanasis Tsimpinis
director of photography Konstantinos Koukoulios

advertising agency Asset Ogilvy
produced by FeelMe Productions

Likes: 3

Viewed: 952


Driscolls Blueberry Kale Smoothie Recipe

We recently completed this stop motion video for our client, Driscoll’s.

Enjoy a delicious smoothie recipe containing: Blueberries, Pineapple, Kale and Mango.
Recipe courtesy of Driscoll’s.

Likes: 16

Viewed: 1537


Flourless Chocolate Cake Gluten Free | 4 ingredients recipe | ASMR Cooking sounds

Ingredients 18cm cake pan 250g chocolate recommend 50-70% cocoa solids 250ml heavy cream 4 eggs 70g sugar ▽Facebook ▽Instagram…


Primal Blueprint Recipe: Coconut Pancakes/Waffles

(recipe at end)

If you love coconut like I love coconut, then this recipe is going to make you sing. Breakfast will never be the same again.

Totally grain/gluten/dairy/sugar-free, these are amazing just on their own, or with some berry jam, butter, or coconut milk on top.

Likes: 23

Viewed: 27753


Sound Recipes – Brodetto di Fano

For 5 kg of cleaned fish – cuttlefish, squid, dogfish, gurnard, prawns, breed, monkfish

a little less than 1L Olive oil
half an onion
2 – 3 cloves of garlic
2 shallots
1 jar of tomato paste
1 bottle of tomato sauce
salt, pepper, to taste peperoncino
half a glass of vinegar
a handful of parsley

Chop the onion, garlic and shallot.
In a pan pour oil, add the mince and cook all of it slightly
Add the squid and cuttlefish and cook.
Once the water has withdrawn from cuttlefish and squid, add the tomato paste, vinegar, salt, pepper, pepperoncini.
Mix everything on high heat, add the tomato sauce and a little less than a liter of water.
Lower the heat and simmer until the squid and cuttlefish are soft.
When the sauce begins to shrink, place the fish within it, starting with the largest and simmer for 10 minutes.
As the fish is cooking, add the smallest ones gradually, keep the lid closed and stir occasionally.
If the sauce gets thickens too much, slowly add a glass of water along the sides of the pan.
Once the fish is cooked, add a handful of chopped parsley and leave the lid closed.

Serve with slices of fresh bread and and enjoy!

Read more about Paolo Palazzi’s journey to Riga – brining this very recipe – here:

VIDEO AND SOUND – Alessio Ballerini

Likes: 4

Viewed: 472


Eat Our Feelings: Cleanse

For recipes, scroll down or visit
Find us on Facebook and Twitter: |
EPISODES: Sandwich Time (, Heartbreakers (, Brunch (, Valentine’s Day (, Cleanse (


Sweet Potatoes

• 3 medium-large sweet potatoes
• 1 1/2 cups chopped kale
• 1 yellow onion, small dice
• 2 cloves of garlic, minced
• 1 cup cooked adzuki beans (or other canned/cooked bean of choice)
• 1/3 cup, sunflower seeds
• 1/3 cup, raisins
• approximately 1 tbsp coconut oil
• salt, to taste

1. Preheat oven to 400°F. On a baking sheet, bake the sweet potatoes, whole, for about 30 minutes, or until soft enough to easily pierce the flesh with a fork. Cut potatoes in half, length-wise, and let cool slightly.
2. Over medium heat, sautee onions in coconut oil with a sprinkle of salt. When they are translucent, add garlic, stirring, then kale. Cook for a minute or two, stirring frequently, until kale is just softened, but not browned. Set aside in bowl.
3. Using a spoon, scoop the flesh of the potatoes, leaving enough for the skin to hold it’s adorable boat-shape (you don’t want limp, floppy, boats). Put the scooped flesh into the bowl with the kale. To that mixture, add sunflower seeds and raisons. Mix thoroughly, and add salt to taste.
4. Refill the sweet potato skins with the kale mixture. Bake for another 20 minutes, or until lightly golden. Top with beans, tahini sauce, and pickled cabbage.

Pickled Cabbage

• 1/2 head of purple cabbage, sliced into thin strips
• 2 cups apple cider vinegar
• 1 cup, water
• 1/3 cup salt
• 1 cinnamon stick
• 2 tsp coriander seeds

1. Place thinly sliced cabbage in a heat-safe bowl.
2. In small pot, combine vinegar, water, salt, cinnamon, and coriander, and bring to a boil. Pour over cabbage. Let sit until room temperature, and store in fridge.

Tahini Sauce

• 1/4 cup, tahini
• 2 tsp of tamari or soy sauce
• juice of 1 lime
• 1 pinch, cayenne
• 1-2 tbsp chopped or minced cilantro
• water, to thin sauce to desired consistency (about 2 tablespoons)

1. Combine all ingredients, and whisk together.
2. Drizzle over sweet potatoes (or other things. good on other things, too)


Written and Cooked by
Emma Jane Gonzalez & Sasha Winters

Directed by
Dylan Marron

Director of Photography
David William Turner

Executive Producer
Doug Anderson


Sasha: Sasha Winters
Emma: Emma Jane Gonzalez
Yoga Instructor: Ashley Spivak
Janine: Danielle Beckmann

with Todd Clayton, Alex Dao, Tate Garibyan, Conor A. O’Brien, Timo Säilä

Mike Dean
Brian Diliberto
Michele Friesz
Tate Garibyan
Karl Halpert
Maureen McGinn
Tsipora Nemes
Erik Rydholm
Brent Spechler
Rubyn Wasserman
Morgan Winters

Production Managers:
Tsipora Nemes
Rubyn Wasserman

Production Coordinators:
Kate Behm
Ali A. Rashti

First Assistant Director:
Mike Dean

Second Assistant Director:
Katrina Albright

Todd Oravic
Ryan Wood

Second Camera:
Brandon Jones

Sound Design:
Chris Rubeo

Sound Mix:
Doug Anderson

Edited by:
Pinar Comezoglu
Adam Goldman
Sasha Winters

David William Turner

These Credits:
Brian Fabry Dorsam

Original Music by:
Chris Rubeo

Featured Songs:
“India” by Akashic Records
“Fight Club” by Loops Lab

Special Thanks:
Diane & Tony Turner
William Cooksley
Ketty Henri
Jyll Hubbard-Salk
Mike Thompson
Mary Walker
Daily Press Coffee
Meme’s Healthy Nibbles
Brooklyn Moon Cafe
Urban Asanas

This episode was made possible by the generous donations of more than 300 Kickstarter backers. THANK YOU!

Shot on location at Urban Asanas, Crown Heights, Brooklyn.

Visit for more recipes and videos!

Likes: 50

Viewed: 6097


15 sec. Oatmeal Recipe

15 sec. Oatmeal Recipes

Likes: 16

Viewed: 984


Pizza Hut Gluten Free Pizza Review – A Must Watch!

Considering the new gluten free pizza now available from Pizza Hut? See how it measures up to its gluten counterpart, the Pizza Hut Italian crust. Royalty Free Music…


%d bloggers like this: