Riss’ Dishes

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Bites & more bites lately 🫰🏼🫰🏼
02/10/2026

Bites & more bites lately 🫰🏼🫰🏼

Sneaky Veggie Packed Banana Bars 🥕🥕I made these as a way to sneak extra veggies into our baby - but turns out we can’t s...
12/15/2025

Sneaky Veggie Packed Banana Bars 🥕🥕

I made these as a way to sneak extra veggies into our baby - but turns out we can’t stop eating them either. Sweetened only with honey (& a few choc chips if you want) and has spinach, carrots, zucchini & chick peas all tucked away in these delicious little bars.

Ingredients:

Wet:
• 2 large ripe bananas (about 1 cup mashed)
• 1/3 cup unsweetened applesauce
• 1 cup chickpeas
• 1 packed cup fresh spinach
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 egg
• 1/2 cup finely grated zucchini, moisture squeezed out
• 1/3 cup finely grated carrot

Dry:
• 3/4 cup Bob’s Red Mill Gluten Free 1-to-1 Flour. Or regular flour!
• 1/2 cup oats (quick or rolled)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt

Add-ins:
• 1/4–1/3 cup mini chocolate chips (optional — highly toddler-friendly)

⸻

Instructions:

1. Heat oven to 350°F. Line a 9×9 pan with parchment paper for easy removal.

2. In a blender or food processor, blend bananas, applesauce, chickpeas & spinach until smooth-ish.

3. Mix wet ingredients in large bowl. Add the banana mixture and whisk all wet ingredients together.

4. In another bowl, whisk together dry ingredients.

5, Add dry mixture to wet and stir gently until just combined.

6. Fold in chocolate chips if using.

7. Spread batter evenly into the 9×9 pan w/ parchment. Bake 25–32 minutes, until center is set and a toothpick comes out clean

Enjoy!!

Caramelized persimmons over whipped lemony ricotta w/ toasted pistachios, flakey sea salt & honey 🍯Yummy lil holiday app...
12/03/2025

Caramelized persimmons over whipped lemony ricotta w/ toasted pistachios, flakey sea salt & honey 🍯

Yummy lil holiday appetizer!

Big batch of postpartum frozen meal prep for a few gals 👏🏻👏🏻
09/30/2025

Big batch of postpartum frozen meal prep for a few gals 👏🏻👏🏻

🍁🍎 Spiced Honey Almond Apple Cake 🍎🍁Ingredients• 1 1/2 cups Flour (or Bob’s Red Mill GF 1:1)• 1 tsp baking powder• 1/2 t...
09/26/2025

🍁🍎 Spiced Honey Almond Apple Cake 🍎🍁

Ingredients
• 1 1/2 cups Flour (or Bob’s Red Mill GF 1:1)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/3 cup coconut oil
• 1/3 cup honey plus a little extra why not
• 1/3 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 large apple, peeled, finely chopped (about 1 cup) + squeezed slightly in a paper towel so a little juice is released
• 1/3 cup finely chopped almonds

Instructions
• Preheat oven to 350°F
• Grease or line a 9×9-inch baking pan with parchment.
• In a medium bowl - whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg
• In a large bowl, whisk eggs until lightly foamy.
• Whisk in oil, honey, applesauce and vanilla until smooth.
• Stir dry mixture into wet until just combined.
• Fold in apples and almonds.
• Bake 28–34 minutes, until golden and a toothpick comes out clean

Eat!

Celebrating 2.5 years (when was 2 years??) of Riss’ Dishes by rolling it back to one day only of breakfast burritos. Ord...
09/18/2025

Celebrating 2.5 years (when was 2 years??) of Riss’ Dishes by rolling it back to one day only of breakfast burritos. Ordering is open now on the website!

Will toss in a goodie or two with your order until goodie supplies run out!

(Pickup only)

Love yall & grateful to feed ya - thanks for the support over these past few years!!

Chicken Tinga tacos w/ caramelized sweet potato, yogurt/feta/garlic sauce & salsa macha 🔥🔥🔥
04/14/2025

Chicken Tinga tacos w/ caramelized sweet potato, yogurt/feta/garlic sauce & salsa macha 🔥🔥🔥

Wild Mushroom Risotto w/ Honey Soy Glaze Roasted Chicken & Sage Browned Butter 🌿
03/19/2025

Wild Mushroom Risotto w/ Honey Soy Glaze Roasted Chicken & Sage Browned Butter 🌿

Banana Protein Baked Oatmeal (Bars? Kind of?) 🍌These are delicious, soft & packed w/ 12g protein per serving!Ingredients...
03/09/2025

Banana Protein Baked Oatmeal (Bars? Kind of?) 🍌

These are delicious, soft & packed w/ 12g protein per serving!

Ingredients:
• 2 cups rolled oats
• ½ cup whey isolate protein powder (unflavored) .. or vegan protein
• ½ cup walnut pieces
• 1 tsp baking powder
• 1 ½ tsp cinnamon
• ½ tsp allspice
• ½ tsp salt
• 2 very ripe bananas, mashed
• 2 cups milk of choice (dairy, almond, or oat)
• ¼ cup maple syrup
• 1 tbsp vanilla extract
• 1 tbsp melted coconut oil or butter
• For serving: Banana slices & almond butter or peanut butter

Instructions:
1. Preheat the oven to 375°F. Grease an 8×8″ or 9×9″ pan with coconut oil or pit down parchment paper.
2. In a medium bowl, mix the oats, pecans, baking powder, cinnamon, allspice and salt. Pour the dry mixture into the prepared pan.
3. Mash the bananas in a bowl. Whisk in milk, maple syrup, vanilla, melted coconut oil & protein powder, stirring well to dissolve the powder completely.
4. Pour the wet mixture over the oats in the pan. Stir lightly with a fork to evenly distribute.
5. Bake for 40 min, until golden on top and set.
6. Serve with banana slices and almond or peanut butter.

Enjoy!! Happy breakfast-ing! 🍌🍌🍌🍌🍌🍌

Chicken Noodle Soup & GF Buttery Biscuits It’s always a good day for chicken noodle soup but it’s especially good on sno...
01/08/2025

Chicken Noodle Soup & GF Buttery Biscuits

It’s always a good day for chicken noodle soup but it’s especially good on snow day ✨

SOUP:

Ingredients:
• Whole Chicken
• 8 Carrots
• 2 Medium Yellow Onions
• 1 Bunch Celery
• 1 Fennel Bulb
• 3 cloves Garlic
• 1 Parsley bunch
• 8ish sprigs of Thyme
• 1 tbsp Peppercorns
• 1 Bay Leaf
• Salt & Pepper to taste
• 2 tbsp olive oil
• Noodles or rice prepped on the side (whichever you prefer)
• Small piece of cheese cloth for herbs

Instructions:
1. Add olive oil to a large pot over medium heat. Chop and add one half of all of your carrots, onion and celery to the pot. Add all of the fennel to your pot. Cook for 8 minutes or until onions become translucent. Add garlic and cook for another 1-2 minutes or until fragrant.

2. Stuff parsley into the chicken. Add whole chicken to pot. Add enough water to cover the chicken.

3. Wrap thyme, peppercorn & bay leaf to cheese cloth and tie in a knot. Add to the pot.

4. Being to a boil then let simmer for 45 minutes on low heat.

5. Remove the chicken and set aside. Strain the broth into another pot or bowl to remove all veggies. Keep the broth. Put the broth back into a pot on the stove.

6. Add your remaining half of the carrots, onion & celery to the pot. Simmer for 10-15 min.

7. Cut or tear the chicken apart into bite sized pieces and add back to pot.

8. On the side - make your noodles or rice and add individually to each bowl as you serve it up!

9. Serve and top with a bit of fresh parsley. Enjoy!!

BISCUITS:
Here’s a simple gluten-free biscuit recipe using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour:

Ingredients:
• 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (or regular flour)
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3/4 cup cold milk

Instructions:
1. Heat oven to 425 F
2. Whisk together flour, sugar, salt & baking powder
3. Cut butter into flour (I use a food processor)
4. Mix in milk. Don’t overmix.
5. Pat dough to 1 inch thick on a floured surface. Cut into circles.
6. Bake on parchment baking sheet for 18-20 min.

Enjoy soup day!!! 🍜

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Denver, CO

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