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Isabella Gambuto, professional "restaurateur", amateur party planner. Life's a party let's enjoy it!

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SARINA’S KOREAN BBQ / KARAOKE BIRTHDAY, June 2014, Koreatown, Manhattan, NY

Posted on September 1, 2014 by partygirlsperspective

Sarina and her man planned a super fun night of short ribs and loud pop songs. There aren’t that many photos but that’s because I was having too good of a time.

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← MY WEEK WITH TYLER / A DINNER PARTY / I’M BACK, June 2014, Upper West Side, Manhattan, NY

FARMER’S MARKET FEAST / MY FIRST ROOF BBQ, July 2014, Bushwick, Brooklyn →

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Seared tuna tacos in a turnip shell with pickled carrots, cilantro and watermelon radishes slices. Almost too cute to eat. Almost.

Halfway done with @whole30 #mood! Feeling so energetic and sleeping better than I have in years! Though I did have a nightmare I ate an ice cream sundae...

Thai chicken coconut curry with zoodles! This was one of the first recipes I developed when I started eating Paleo. It’s ridiculously flavorful and surprisingly easy to make. Great if you’re having @whole30 recipe fatigue or if you just want to make a lighter weeknight version of your favorite take out dish. Here’s what you need: INGREDIENTS 1 Lbs chicken breast, cut into bite size pieces 1 Tbs ginger, minced 1 Tbs garlic, minced 1 Tsp salt 3 Tbs red Thai curry paste (can sub green or yellow) 1 Tbs coconut oil 1 quart chicken broth 1 can full fat coconut milk 2 zucchini, spiralized or a bag of pre-made zoodles INSTRUCTIONS 1. In a bowl mix together chicken, ginger, garlic, salt and curry paste. Cover and marinate in the fridge for at least 30 minutes. 2. Once marinated, on medium-high heat coconut oil in pot until shimmering and add chicken. Cook until just cooked through - about 7 minutes. 3. Add chicken stock and coconut milk and stir. Let cook on medium-low until slightly reduced and sauce thickens, about 15 minutes 4. Add zoodles and cook through, about 3 minutes. Serve immediately with cauliflower rice and like wedges #isabellagambutorecipe 📷 cred @anagambuto

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Anti-inflammatory @whole30 sesame chicken! This nightshade free take-out fake-out uses dates as a natural sweetener and is great to make after a little whole 30 meal fatigue. Serve with steamed broccoli and cauliflower rice, it tastes even better than the deep fried version as your local Chinese spot! Here’s what you need: INGREDIENTS 2.5-3 Lbs chicken breast, cut into bite size pieces 3 Tsp arrowroot starch 1/2 Tsp salt Avocado oil SAUCE 1/2 cup coconut aminos 4 garlic cloves, chopped 2 inches ginger, chopped 6 medjool dates, de-seeded and chopped 4 Tbs rice wine vinegar 2 Tbs toasted sesame oil 1 Tsp salt 1/2 cup water Sesame seeds, to garnish INSTRUCTIONS 1. Toss chicken in arrowroot and salt, set aside. 2. In a food processor or blender mix together coconut aminos, garlic, ginger, dates, vinegar, sesame oil and salt. Blend until smooth. 3. Heat a large pan or cast iron and add a couple table spoons of avocado oil. Once oil is shimmering,, in batches, pan fry chicken, making sure not to overcrowd the pan, until golden and crispy on both sides. You may need to add more oil Set aside with juices. 4. Once chicken is all cooked, add sauce to pan and cook for 1 minutes. Add chicken back in and toss to make sure all pieces are coated. Add water and continue to cook on medium low heat until sauce is thickened, adding salt to taste, about 3 minutes. Garnish with sesame seeds. #isabellagambutorecipe

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I tried my hardest but I just couldn’t get a good photo of my @whole30 cauliflower leek soup. So you’re just going to have to trust me that it tastes way better than it looks! I know, potatoes are Whole30 approved but they are inflammatory nightshades I try to avoid so I swapped in everyone’s favorite versatile veg, cauliflower! The soup is super (sorry) easy to make and is great to meal prep for the week. Here’s what you need: INGREDIENTS 2 Tbs olive oil 1 bag frozen @traderjoes leeks or 4 fresh leeks, washed and sliced 1 head cauliflower, cut into large florets 1 quart chicken stock or chicken bone broth 1/2 cup water (optional) 1 cup almond milk Salt and pepper INSTRUCTIONS: 1. Heat olive oil in a heavy bottomed pot and add leeks. Sauté till translucent and slightly browned, about 10 minutes. Salt and pepper. 2 cauliflower florets, let sear for 2 minutes then mix. Continue cooking 5 minutes or until tender. Salt and pepper. 3. Add chicken broth, bring to a boil then simmer for 20 minutes. 4. Using an immersion blender, blend soup until smooth. You may need to add water if there is not enough liquid to blend. 5. Once blended, add almond milk and salt and pepper to taste Serve with a drizzle of olive oil, flaky sea salt and crispy shallots. #isabellagambutorecipe

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