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Kathy's Kitchen

Get cooking with Kathy Ferry in Kathy’s Kitchen. Learn how to make easy, healthy, and delicious meals with Kathy and other guests!

Cook with Kathy

Eat clean and healthy with Kathy Ferry and Chief Wellness Officer, Pam Jacobson. They will show you how to cook easy and delicious meals that are made with simple ingredients you can find at the local grocery store. Recipes are simple enough for a beginner and also perfectly suited for an expert chef looking to experiment.

Watch Kathy’s Kitchen Episodes

Grilled Swordfish with Puttanesca Sauce

Kathy welcomes Carrie Craig to the kitchen to make a delicious Swordfish with a Puttanesca Sauce recipe. Learn how to grill swordfish to perfection as well as creating a mouthwatering sauce to top it off. Eat healthy by using zucchini noodles instead of pasta.

Butternut Squash Soup Recipe

Our most delicious, easy, and healthy recipe so far! Kathy and Pam take you step-by-step on how to make a terrific Butternut Squash Soup!

 

Ingredients

1 Butternut squash
3 Cups Vegetable Broth
2-3 Cloves of Garlic. (Sautéed first)
1 Cup Organic Coconut Milk
1 tsp Cinnamon
1 tsp Garlic Chili Sauce / Organic
1 tsp Ground Mustard
Salt & Pepper to taste
Olive Oil

Instructions

Butternut Squash – peeled, cubed and roasted first
Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes.
Sauté garlic in a pan with a dash of olive oil
Put Vegetable broth, Garlic, Roasted Butternut Squash, Coconut Milk, Cinnamon, Garlic Chili Sauce, Ground Mustard all together in a pot.
Cook til squash is fork tender and liquid is to boil
Then reduce heat to simmer for about 10 minutes.
Use immersion blender ( or blender/ ninja) to purée. It will thicken when blended.
Reheat for just a little more. That’s it!!!

 

Chicken in a Pot Recipe

The amazing Chicken in a Pot recipe courtesy of Pam Jacobson.

Ingredients

1 whole organic chicken (size depends on the size of your InstantPot)
3-4 small organic sweet potatoes
1 medium to large organic yellow onion
1 bunch of organic greens (can use chard, spinach, kale, etc)
3 cloves of garlic minced (can use 1-2 T of jarred garlic or powdered garlic if that is all you have)
Spices/flavored salts – use your favorites and don’t be afraid to use an ample amount
2 cups of organic free range Chicken Bone broth (ossogoodbones.com)
2-3 T grass-fed butter melted

Instructions

Coarse chop yellow onion/sweet potato (can leave skins on), and greens and set aside.
Melt butter on stove top and add spices/salt to make a coating for the chicken.
Gently slip your fingers between the skin and flesh on the breast to loosen but not remove the skin, forming a “pocket” to trap the herb mixture against the breast.
Using a basting brush spread the herb mixture generously over the breast (under the skin first) then proceed with remaining mixture to coat the balance of the chicken front and back.
Place the rack in the bottom of the pot.
Place sweet potatoes on rack first.
Place whole chicken breast down on the rack on top of the sweet potatoes.
Add all other ingredients to the pot on top of the chicken.
Pour in the chicken broth.
Add any salts/spices over top of the chicken
Put on the lid and make sure to turn the vent knob to closed.
Set the timer using the Manual setting. You will need 15-20 minutes cooking time -depending non size of your chicken. I usually go with about 15-16 so as not to overcook.
As soon as the timer goes off, turn the vent knob to venting and allow the pot to completely vent itself (you will be able to open the lid easily when all the pressure is out).
I typically serve the chicken with the veggies on the side for the first meal then remove the remaining meat from the chicken and shred it back into the broth mixture and use as a soup for lunches throughout the rest of my week.

Spaghetti Squash & Meatballs Recipe

An Italian classic with a twist! Learn how to make the healthiest version of an all-time favorite dish!

Ingredients

Olive oil spray
1 med/large organic spaghetti squash
1-1.5 pounds of organic, grass fed ground meat (lamb, turkey, bison, hamburger, sausage)
1 jar organic prepared pasta sauce
1-2 T minced organic garlic
1 -2 T herbs of choice – I like Victoria Gourmet’s Shallots and Sicilian herbs
Salt to taste
Parmesan cheese for topping

Instructions

Prepare the squash by cutting off the ends and slicing it directly down the center lengthwise.
Leave seeds and pulp in place, it will be easier to remove once the squash is cooked
Brush the inner sides of the squash with olive oil and place face down in glass dish with a small amount of water.
Bake at 425 degrees until tender – 25-30 minutes in conventional oven/can also microwave on high for 13-15 minutes.
While the squash is cooking, prepare the meatballs by combining meat, spices, and salt in a mixing bowl and mixing well.
Form the meat mixture into round meatballs to the size of your liking.
Spray baking dish with olive oil and place the meatballs in rows.
Back on 350 degrees for 20 minutes turning once half way through.
While meat is cooking, heat pasta sauce on stovetop on low heat.

Serving

Gently remove seeds from squash with fork then shred squash into serving bowls.
Top with meatballs and pasta sauce and sprinkle parmesan to taste.
Like many of Kathy’s Kitchen dishes, this makes a great leftover dish that tastes better the longer it sits!

Roasted Vegetables Recipe

Create the perfect vegetable medley in your own oven!

Ingredients

Olive Oil Cooking Spray
You can use any type of hearty vegetable that can withstand oven baking. Root vegetable such as carrot, beets, turnips, potato, large meaty mushrooms such as portobello, onions, garlic heads, squash such as butternut, delicata, zucchini, etc, and some cruciferous veggies such as Brussel sprouts do very well.

Instructions

Clean, peel and chop veggies according to how long it will take them to cook so that you end up with most things cooking about the same speed. For instance, make zucchini and mushroom pieces thicker and potato and beets thinner to equal out the cooking time.
Spray baking sheet with olive oil and place veggies in groups on the tray.
Spray veggies with olive oil liberally and sprinkle with spices and flavored salts of your choice/mix it up and make each veggie a different flavor!
Bake at 375 degrees until veggies are tender. Be sure to monitor along the way as some things may cook quicker.
Roasted veggies can be eaten alone as a meal or used as a side dish. At holiday and family gatherings I like to arrange them on a big platter as they make a festive presentation and work of art all their own! Enjoy!

Chocolate Avocado Shake Recipe

Make our most popular POWER shake recipe!

CHOCOLATE POWER AVOCADO SHAKE courtesy Carol Casas.

Ingredients

1 Scoop Chocolate POWER
1/4 Avocado
1 Tbsp Almond Butter
1 – 2 Cups Almond Milk (depending on how thick you want the shake to be)

Instructions

Add ingredients into a blender and blend until smooth.

Vanilla Berry Shake Recipe

Voted as our TOP VANILLA POWER Shake Recipe!

Ingredients

1 Scoop Vanilla POWER
1/2 Frozen Banana
1/4 Cups Frozen Fruit Medley from Costco
1-2 Cups Almond Milk

Instructions

Add ingredient to your blender and blend until smooth.