While Alex Snodgrass of The Defined Dish calls herself a home chef, her approximately 420,000 followers on Instagram call her inspiring, over and over. Her posts are liked by thousands on average, and her “Crunchwrap Supreme” recipe prompted followers to make 1,475 comments. (This is a grain-free, gluten-free and dairy-free take on Taco Bell’s famed Crunchwrap Supreme.)
The Celina native and Dallas resident showcases her life through her Insta account and makes us believe that perhaps we can do it all. In my interview with Alex, she stated that she wants to “reignite the love of food," and that seems to be just what she offers with her Whole30-endorsed recipes.
Alex’s goal is, in her words, “foolproof” recipes. And after cooking through her new cookbook, The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes ($30, Houghton Mifflin Harcourt), I would agree. The recipes are approachable, with easily sourced ingredients, simple directions, and tasty and beautiful outcomes. Alex is not afraid of seasoning, and combined with clean, wholesome ingredients, this approach is a winner.
So how does one become an Instagram star, fan favorite and New York Times bestselling author? It began as a sister act ― a food and fitness blog with younger sister Madison Lavey. Alex and Madison co-wrote from 2014 until 2016, with 10,000 or so followers, then split the blog.
Alex rebranded as The Defined Dish, with a serious approach to her craft, adding Instagram stories. Alex’s followers obviously liked the changes, as did Saveur Magazine, giving The Defined Dish the magazine’s 2018 Reader’s Choice Blog Award in the category of “Most Inspired Weeknight Meals."
Alex develops her own recipes, styles her own photos and offers her audience endless possibilities. Cooking with family from a young age, she began taking it seriously as a sophomore at Texas Christian University, refining her Italian mother’s recipes. Ina Garten is her favorite chef. As a fourth-generation Texan, Alex grew up with Southern cuisine, but so much more. Her “nourish, not punish” mentality results in an approachable healthy and wholesome meal.
While Alex’s style is healthy, the gluten-free, dairy-free and grain-free recipes are delicious. In my experience, the word “free” typically means free of flavor, but these dishes prove me wrong. Alex’s big flavor profiles, with creative spice combinations, offer big results.
Why does Alex spend her busy, kid-filled days cooking, blogging and generally making food great for her friends, followers and family? It gives her “joy and purpose," she says. Emotional gratification is key in creating value in her life. Her next move is book No. 2, so be on the lookout.
Chicken and Sausage Gumbo
2 cups pre-cut frozen okra
5 tablespoons extra virgin olive oil or avocado oil
Kosher salt and fresh ground black pepper
5 to 6 cups low-sodium chicken broth
2 tablespoons arrowroot starch
1 cup finely diced yellow onion
1 cup finely diced green bell pepper
3/4 cup finely diced celery
2 cloves garlic, minced
1 tablespoon tomato paste
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme
2 cups shredded chicken (rotisserie)
12 ounces cooked no-sugar-added andouille or kielbasa sausage, sliced
2 cups prepared Cauliflower Rice (recipe below), for serving
2 tablespoons chopped fresh flat-leaf parsley leaves, for serving
Heat oven to 425 F.
Line a large baking sheet with parchment paper and spread the okra over the baking sheet. Drizzle with 1 tablespoon oil and toss to evenly coat. Season with a pinch of salt and pepper. Roast until golden brown, 20 to 25 minutes. Set aside.
In a large bowl, combine 1 cup of the broth with the arrowroot. Whisk until the arrowroot has dissolved. Set aside.
In a large pot or Dutch oven, heat the remaining 4 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery. Season with a pinch of salt and pepper and cook, stirring, occasionally, until tender, about 6 minutes. Reduce the heat to medium and add the garlic, tomato paste, cayenne pepper and thyme. Cook for another 2 minutes. While whisking, slowly add the arrowroot mixture, stirring constantly until well combined and thickened to a gravylike consistency, about 3 minutes. Once thickened, slowly pour in 3 additional cups of broth, while stirring constantly. Bring the soup to a simmer and let cook, uncovered, for 10 minutes to allow the flavors to meld and the soup to thicken a bit more.
Stir in the shredded chicken, andouille sausage and roasted okra. Add an additional 1 to 2 cups of broth until the gumbo reaches your desired thickness. I like my gumbo a little thinner and soupier, so I do 2 cups. Taste and adjust the seasoning with more salt and pepper if desired. Serve over cauliflower rice. Garnish with parsley.
SOURCE: The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes by Alex Snodgrass ($30, Houghton Mifflin Harcourt)
Prepared Cauliflower Rice
Cut 1 large head cauliflower into small pieces. Place the cauliflower pieces in a food processor (depending upon the size of your food processor, you will likely need to do this in 2 batches). Pulse the food processor until the cauliflower is the texture of rice, or “riced.” Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. When shimmering, add the riced cauliflower and cook, stirring, until heated through, 3 to 5 minutes. Don’t overcook the cauliflower rice, or it tends to get mushy. Season with salt and pepper to taste and serve as desired.
Black Pepper Chicken
For The Black Pepper Sauce
1/4 cup chicken broth
1/4 cup coconut aminos
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 teaspoon freshly cracked black pepper
1/4 teaspoon ground ginger
For the Chicken
2 pounds boneless, skinless chicken breasts
1/4 cup plus 2 teaspoons avocado oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for serving
2 tablespoons arrowroot starch
4 celery stalks, ends trimmed and cut diagonally into 1-inch pieces
1 medium white onion, halved and thinly sliced
3 cloves garlic, very thinly sliced
Cauliflower Rice, for serving
Make the Black Pepper Sauce: In a small bowl, whisk together the broth, coconut aminos, vinegar, fish sauce, black pepper, and ground ginger. Set aside until ready to use.
Make the Chicken: Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet or the bottom of a skillet to pound the chicken until it is an even 1/4 inch thick. Discard the parchment, then cut the chicken into 1-inch cubes.
Place the cubed chicken in a medium bowl with 2 teaspoons of the avocado oil, salt and pepper. Toss to evenly coat, then add the arrowroot and toss again.
In a large, nonstick skillet over medium-high heat, heat the remaining 1/4 cup avocado oil. When the oil is very hot but not smoking, add the chicken to the skillet in a single layer (you may need to do this in 2 batches). Cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer the chicken to a plate and set aside.
Add the celery and onion to the same skillet and cook over medium-high heat, stirring occasionally, until the vegetables are slightly tender, about 4 minutes. Add the garlic and cook until fragrant, being careful not to burn, 1 minute.
Return the chicken to the skillet with the sauce and bring to a boil. Reduce to a simmer and cook for about 5 minutes, until the sauce is thick and coats the chicken and vegetables.
Remove the pan from the heat and season with salt to taste. Serve as is or with cauliflower rice, and top with a sprinkle of pepper.
SOURCE: The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes by Alex Snodgrass ($30, Houghton Mifflin Harcourt)
One-Pot Unstuffed Grape Leaves
2 tablespoons extra virgin olive oil
1 cup finely diced yellow onion
4 cloves garlic, minced
1 pound ground lamb (or 90 percent lean ground beef)
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup uncooked Israeli couscous
1 (6-ounce) jar grape leaves, drained, rinsed and chopped
2 cups low-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh mint leaves
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1 lemon, cut into wedges, for serving
Heat the olive oil in a skillet over medium-high heat. When the oil is shimmering, add the onion and garlic and cook, stirring, until tender, about 3 to 4 minutes. Add the lamb, oregano, crushed red pepper flakes, salt, and pepper and cook, breaking the meat with the back of a spoon, until cooked through (or no longer pink), 5 to 7 minutes. Drain off excess fat and return the browned beef to the skillet on over medium-high heat.
Add the couscous, grape leaves, chicken broth and lemon juice and stir to combine. Bring to a boil and reduce until simmering. Cook, stirring often, until the liquid is absorbed and couscous is tender, 10 to 12 minutes.
Once couscous is cooked and tender, add the dill, mint, and parsley and stir to combine. Taste and add more salt and pepper, if desired.
Serve with a wedge of lemon and enjoy!
SOURCE: The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes by Alex Snodgrass ($30, Houghton Mifflin Harcourt)