Spicy Roasted Brussels Sprouts

Serves 4

This is my go-to recipe for Brussels Sprouts.  It’s simple, healthy and delicious.  It’s a yummy Thanksgiving side or anytime dish.  Not only are these salty and crunchy little cabbages so easy to prepare, they’re packed with fiber, folic acid, vitamins C, K and several key antioxidants!  

Ingredients:

  • 1 lb Brussels Sprouts
  • 2 tbsp. Olive Oil
  • 2 tsp. Dijon mustard
  • ½ - 1 tsp. Sea Salt
  • ½ tsp. Red Pepper Flakes

Preparation:

  • Preheat oven to 400 degrees.  
  • Wash, trim and cut Brussels sprouts in half.
  • Mix olive oil, mustard, salt and red pepper flakes in a bowl.
  • Toss sprouts in olive oil mixture until evenly coated. 
  • Arrange in one evenly spaced layer on baking sheet.
  • Roast until wilted and starting to brown, about 20 minutes.  
  • Remove any sprouts that are brown and crispy.
  • Using a spatula flip remaining sprouts to make sure everything is coated in oil.  Put back in the oven and continue to roast for about 15-20 minutes or until tender and golden brown.
  • Serve and Enjoy!

Stuffed Roasted Acorn Squash

Stuffed roasted acorn squash.jpg

Serves 4

These delicious stuffed acorn squashes are the perfect side dish for Thanksgiving!  They are even filling enough to be a main on the table for a meatless Monday meal! The filling tastes like rich, creamy risotto and can easily be used as a yummy gluten-free version of stuffing on Thanksgiving (or any other time) as well!

Ingredients:

  • 2 acorn squash (halved crosswise and seeded)
  • 3-4 tbsp. olive oil
  • 1 1b. Shitake mushrooms, diced small
  • 1 medium yellow onion, diced small
  • 2 tbsp. fresh or dried thyme
  • 2 cups short-grain brown rice
  • 2 cups vegetable broth
  • ½ cup roasted seeds (I used Delicata Squash seeds that I had roasted a few days ago) but use whatever you like - pumpkin, sunflower etc.
  • 1 tsp. chopped parsley for garnish
  • ½ cup shaved or grated parmesean cheese (optional if vegan)
  • Salt and freshly ground pepper to taste

Preparation:

  • Preheat oven to 450 degrees.
  • Season cut sides of squash with salt and pepper, drizzle with olive oil and place squash cut sides down on a rimmed baking sheet.  Cover tightly with foil and roast until tender, about 30-35 minutes.
  • In a skillet heat remaining olive oil over medium heat.  Add onion, mushrooms and thyme; season with salt and pepper. Saute until mushrooms are golden, about 8-10 min. 
  • Meanwhile add rice and vegetable broth to a medium saucepan.  Bring to boil and add onion, mushroom, thyme mixture.  Reduce to simmer, cover for about 45 min until liquid is absorbed.
  • Remove squash from oven and turn on the broiler.  Scoop out a few tablespoons of flesh from each squash half and stir into the rice mixture.  Mix in seeds.  Season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan (optional), and broil until melted, about 2 minutes.
  • Top with chopped parsley.
  • Serve and enjoy!

Wild Alaskan Salmon and Avocado Collard Wraps

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Makes 1-2 servings

Canned Wild Alaskan Salmon is an excellent source of omega 3 fatty acids that are essential for optimal health.  This super easy-to-make wrap with avocado is so deliciously satisfying and makes a perfect healthy lunch or dinner!

Ingredients:

  • 1 can Wild Alaskan Salmon drained and mashed (I like Wild Planet or Vital Choice)
  • 1-2 tbsp. Mayonnaise (I used Primal Kitchen Avocado Oil Mayo)
  • ½ - 1 Avocado, sliced 
  • 1 Celery stalk chopped
  • Juice of 1 Lemon
  • 2 tbsp. Dill, chopped
  • 2-4 Collard Green leaves
  • Sea salt
  • Freshly ground black pepper

Preparation:

  • In a medium bowl, combine salmon, mayonnaise, celery, lemon juice, dill, salt and pepper.
  • Lay collard green flat and scoop salmon salad into the middle.  Add a couple of slices of avocado and roll into a wrap.
  • Enjoy! 

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie.jpg

Makes 2 servings

This insanely delicious gluten and dairy-free smoothie tastes just like a slice of pumpkin pie!  It’s an easy to make, thick creamy milkshake packed with healthy ingredients that both you and your kids will love! It makes the perfect fall breakfast, post-workout recovery or afternoon snack.

Ingredients:

  • 3 cups Almond or Coconut Milk
  • 2 ripe frozen Bananas
  • 3/4 cup of pure Pumpkin Puree
  • ¼ tsp. Pumpkin Pie Spice
  • ¼ tsp. Ground Cinnamon
  • ¼ tsp. Vanilla extract
  • 2 tablespoons Raw Honey

Preparation:

  • Add all ingredients to high-powered blender and blend until creamy and smooth.  Enjoy!

Rosemary Chicken and Roasted Root Vegetables

Rosemary Chicken and Root Veggies.jpg

Serves 4

This is a delicious chicken recipe that your whole family will love! It’s extremely satisfying, packed with healthy ingredients and easy to make.  It’s also the perfect dish to impress your friends if you’re having them for dinner or entertaining during the holiday season!

Ingredients:

  • 8 Organic Chicken Thighs
  • 5 tbsp. Olive Oil
  • 3 tsp. chopped fresh Rosemary and ¼ cup fresh whole Rosemary leaves
  • 2 tsp. Oregano
  • 1 tsp. Red Pepper Flakes
  • 2 garlic cloves minced
  • 3 lemons cut in half
  • 4 cups diced root vegetables – I used Sweet Potato, Delicate squash, parsnip and turnip)
  • 1 small yellow onion, diced
  • 1 cup sliced Shitake mushrooms
  • Sea Salt and Pepper to taste
  • ½ cup Chicken Stock

Preparation:

  • Preheat oven to 400 degrees.
  • Combine chopped rosemary, oregano, red pepper flakes, garlic, juice of 1 lemon, and 2 tablespoons of olive oil in a bowl.  
  • Season chicken with salt and pepper and then add chicken to the spice mixture.  Rub to coat evenly and set aside.
  • Toss root vegetables (squash, sweet potato, parsnip and turnip) with 2 tablespoons of oil and spread on baking sheet.  Roast in oven until golden brown, about 40 minutes, tossing halfway through.
  • Heat remaining tablespoon of oil in an oven safe pan or cast iron skillet over medium heat.  Add the onion and mushrooms, cook for 5-7 minutes.   Remove from skillet. 
  • Place chicken thighs in the skillet and brown on each side, about 2-3 minutes.  Add the onions and mushrooms back into the skillet with the chicken along with chicken broth, fresh rosemary leaves and cut lemons.  Place skillet in the oven and cook for 20 minutes or until the chicken has reached 165 degrees. 
  • Plate roasted vegetables from oven and place chicken mixture on top.  Squeeze some lemon over everything and enjoy!

Roasted Autumn Bowl

Autumn Bowl.jpg

Serves 4

Fall never tasted so good! This high fiber, anti-oxidant and protein-rich veggie bowl is so yummy it will immediately become a favorite in your house!  All of the veggies are in season, which means they’re healthier, have richer flavor and are generally more cost effective. Everything takes about the same time to roast,  which makes these bowls very easy to throw together.  Once everything is cooked, I set it all out on the counter and everyone in my family makes their own bowl with whatever ingredients they want in it.  This is a picture and the recipe of my bowl, which is also perfect for a meatless Monday dish!

Ingredients:

  • 1 cup Quinoa rinsed
  • 1½ - 2 cups Vegetable Broth
  • 1 can Chickpeas (Garbanzo beans); drained and rinsed
  • 3 cups greens of your choice – Kale, Arugula, Swiss Chard etc.
  • 1-2 Avocados
  • 1 Delicata Squash cut into moon shapes, skin on but seeds removed
  • 2 cups sliced Sunchokes
  • 2 cups Brussel Sprouts
  • 1 Golden or Red Beet sliced thinly for garnish
  • 2 tablespoons Coconut Oil
  • 2-4 tablespoons Extra Virgin Olive Oil
  • ½ tsp. Red Pepper Flakes
  • 1 ½ tsp. Dijon Mustard
  • 1 tbsp. chopped Rosemary
  • 1 clove Garlic minced
  • ¼ cup Whole Sage Leaves
  • ½ tsp. Garlic Powder
  • Sea salt
  • Freshly ground Pepper
  • Parsley for garnish
  • Salt and Pepper to taste
  • Black and white Sesame Seeds (optional)
  • Lemon wedges
  • Cashew Cream for drizzling (optional)

Preparation:

  • Preheat oven to 400 degrees.

Chickpeas:

  • Spread drained and rinsed Chickpeas on a baking sheet in a single layer and dry them really well with a towel.  The drier they are, the better and crunchier they will turn out.  The key is to make sure they go into the oven without any water left on them. 
  • Drizzle or spray with Olive Oil, sprinkle with ½ -1 tsp. salt, ½ tsp. garlic powder and freshly ground pepper.  
  • Bake for about 45 minutes, shaking the pan every 15 minutes or so to make sure they don’t burn.
  • They should be golden brown and crunch on the inside when they’re done.

Quinoa:

  • Rinse and drain the Quinoa.  Add rinsed Quinoa, 1 tsp. salt, and vegetable broth to a small saucepan and bring to boil over high heat.  Turn heat down to low, cover and simmer for approximately 15-20 minutes, until liquid is dissolved.  Let sit for a few minutes, fluff with a fork and set aside.

Sunchokes:

  • Scrub sunchokes under running water and cut into ¼ inch thick pieces. Toss with olive oil, salt, pepper, rosemary and sage and arrange on baking sheet.
  • Roast for about 40 minutes, checking and turning on the baking sheet half way through until tender and golden brown.

Brussel Sprouts:

  • Mix 2 tbsp. olive oil, Dijon mustard, salt, and red pepper flakes and toss with brussel sprouts until evenly coated.
  • Spread on baking sheet and roast until wilted and lightly browned, about 40 minutes, checking and turning half way through.

Delicata Squash:

  • Clean by running under water and scrubbing away any dirt with your hands.  Cut and remove seeds and arrange squash in a single layer on baking sheet.  Coat both sides on squash with olive oil and sprinkle with salt and pepper. 
  • Roast until starting to brown and caramelize, about 40 minutes, flipping with a spatula about halfway through.

Greens:

  • While quinoa and the rest of the ingredients are roasting, preheat a large skillet with 2 tablespoons of olive oil.  Add garlic and sauté for 1 min.  Add greens and cook for approx. 3-5 minutes until wilted.  Season with salt and pepper to taste.  Remove from heat and sprinkle with black and white sesame seeds.

Serving:

  • Assemble the bowl beginning with greens on the bottom.  Top with a scoop of quinoa, brussel sprouts, squash, sunchokes, chickpeas, ¼ Avocado, sesame seeds and sliced beets.  
  • Add lemon wedges to squeeze over bowl.
  • Finally drizzle with cashew cream (optional) and enjoy! 

Roasted Sunchokes (Jerusalem Artichokes) with Sage and Rosemary

Roasted Sunchokes.jpg

Serves 4

If you’ve never had sunchokes you must give them a try! These tubers are actually a species of sunflower plants and are one of my all-time favorite veggies, in season during the fall and winter months.  This delicious root veggie has a nutty, slightly sweet flavor and is packed with health benefits! They are a good source of iron and potassium, vitamins A, C, E, high in fiber, low in calories and are an exceptional prebiotic that supports beneficial intestinal bacteria which promotes overall good health!

Ingredients:

  • 1 pound Sunchokes
  • ¼ cup Olive Oil
  • 1 tablespoon chopped Rosemary
  • ¼ cup whole Sage leaves
  • Salt and Pepper 

Preparation:

  • Preheat oven to 375 degrees.  
  • Scrub sunchokes under cold running water and cut into 1/4 inch thick pieces.
  • Toss with olive oil, salt and pepper and arrange pieces in one evenly spaced layer on baking sheet.
  • Roast until sunchokes are starting to brown, about 20 minutes.  
  • Remove from oven and sprinkle with rosemary and sage leaves.
  • Using a spatula flip sunchokes and herbs to make sure everything is coated in oil, put back in the oven and continue to roast for about 15-20 minutes or until tender and golden brown.
  • Serve and Enjoy!

Roasted Delicata Squash Seeds

Roasted Delicata Squash Seeds.jpg

Don’t throw away the seeds from your pumpkin or squash!  Roasted seeds are a delicious autumn treat that is packed with protein, fiber, vitamins and minerals and are so easy to make.  These Delicata squash seeds taste like buttered popcorn and make the perfect salty, crunchy, toasty snack you and your family will love!

Ingredients:

  • Delicata squash
  • Olive Oil
  • Salt and Pepper

Preparation:

  • Preheat oven to 300 degrees.
  • Cut squash and scoop the seeds from the cavity.  Place in colander under running water and remove any squash flesh.
  • Dump seeds on paper towel and allow to dry.
  • When seeds are dry place them on a baking sheet and drizzle with small amount of oil, sprinkle with salt and pepper.
  • Toss the seeds until they are evenly coated and roast until they are just starting to brown, about 20-25 minutes, stirring about halfway through.
  • Remove seeds from oven and let cool.
  • Enjoy immediately or keep for a few days in an airtight container.

Roasted Delicata Squash

roasted delicata squash.jpg

Serves 4

This Delicata squash if one of my favorite side dishes to prepare!  It’s so simple, so pretty and absolutely delicious! Roasting brings out its delicate sweetness and gives the squash a rich and creamy texture.  It also saves you time in the kitchen because you don’t need to peel the skin as you do with most other kinds of squash.  The skin is not only edible it’s packed with tons of fiber, vitamins and minerals. 

Ingredients:

  • 2 Delicata Squashes sliced into rings with seeds removed
  • 2 tablespoons Olive Oil
  • 1 teaspoon chopped Thyme (preferably fresh herbs but dried is fine too)
  • 1 teaspoon chopped Rosemary
  • 1 teaspoon chopped Sage
  • ½ cup whole Sage leaves
  • Salt and Pepper 

Preparation:

  • Preheat oven to 425 degrees.  
  • Clean squash by running under water and scrubbing away any dirt with you hands.  Cut and remove seeds and arrange squash in a single layer on baking sheet.  Coat both sides of squash with olive oil and sprinkle with herbs.  Season with salt and pepper.  
  • Roast until squashes are starting to brown and caramelize, about 20 minutes.  Using a spatula flip squashes and continue to roast for about 15 minutes or until tender and golden brown.
  • Serve and Enjoy!

Pesto Shrimp with Mushrooms

Pesto Shrimp with Mushrooms.jpg

Serves 4

This spicy shrimp recipe is a new winner in my house!  It has a ton of flavor, is packed with good-for-you ingredients and couldn’t be easier to make!  It’s delicious served over any type of pasta or I love tossing it with zucchini noodles for a heart-healthy, gluten-free dish!

Ingredients:

For the pesto:

  • 2 cups fresh Basil, rinsed and dried
  • 1-2 Garlic cloves, crushed
  • 3 tablespoons Pine Nuts or Walnuts, lightly toasted in a dry skillet
  • ½ cup Extra Virgin Olive Oil, or more
  • ½ cup freshly grated Parmesan Cheese (optional)
  • ½ cup Nutritional Yeast (dairy-free option)
  • Salt and Pepper to taste

For the Shrimp and Mushrooms:

  • 2 tablespoons Olive Oil
  • 1 lb. large Shrimp, peeled, deveined
  • 1/2 tsp. Salt
  • ¼ tsp. Red Pepper flakes
  • 2 cups sliced Shitake Mushrooms
  • ½ cup Chicken Broth
  • Chopped fresh Basil to garnish

Preparation:

  • To make the pesto combine the basil, garlic, nuts, cheese (optional) or nutritional yeast (also optional) and about ¼ cup olive oil in a food processor or high-speed blender.  Process, occasionally stopping to scrape down the sides of the container.  Continue to process and slowly add another ¼ cup of olive oil.  Remove pesto from container and set aside.
  • Heat large skilled on medium-high heat until hot.  Add 1 tablespoon olive oil – it should run without sizzling.  Add shrimp, season with ¼ tsp. salt and ¼ tsp. red pepper flakes.  Cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through.  Remove shrimp from skillet. 
  • In the same skillet add another tablespoon of olive oil.  Add mushrooms and season with ¼ tsp. salt.  Cook, stirring, until mushrooms release liquid and begin to get soft, for about a minute or two.   Then add half of the chicken broth, cook for another 2 minutes and add back the cooked shrimp.  Finally, add the rest of the chicken broth and ½ cup pesto.  On medium heat, mix everything to combine and remove from heat.  
  • Serve over pasta or zoodles, topping the shrimp with chopped fresh basil.   
  • Enjoy!

Sweet Potato Toast with Spinach, Avocado and Egg

Sweet potato toast with spinach- avocado and egg.jpg

Makes 1 serving

Sweet potato “toast” – spreading your favorite toast toppings over toasted sweet potato instead of bread! Not only does the sweet potato add a nice subtle sweetness without overpowering the toppings you choose, but they are a great option if you’re gluten free or want a little more fiber in your diet.  Another big advantage of using sweet potatoes as a bread substitute is the added nutrition you get! Sweet potatoes, like carrots and other orange colored fruits and vegetables, contain beta-carotene that gets converted into vitamin A in our body. Vitamin A is important for hair, skin, nails, vision, and plays a key role in immune function. Combine them with superfood toppings, protein, and a healthy fat and you have a seriously nutrient packed and delicious meal or snack!

 

Ingredients:

  • 1 slice raw sweet potato
  • 1/3-1/4 Avocado cut into slices
  • 1 large handful Spinach
  • 1 Pasture Raised Egg – hardboiled for 7 minutes
  • 1/4 tsp. Black and White sesame seeds
  • ¼ tsp. Hot Red Pepper Flakes
  • ½ teaspoon Ghee, Organic Grass-Fed Butter or Coconut Oil
  • Sea salt
  • Freshly ground Black Pepper

Preparation:

  • Place sweet potato slice in a toaster on high for about 5 minutes or until cooked through.  You may need to toast multiple times depending on the length of your toaster settings. 
  • At the same time boil a small saucepan of water.  Place egg in boiling water for 7 minutes.  When timer is up place egg in cold water which will make it easier to peel the shell.
  • Next, sauté the spinach with ghee, butter or oil for 2 minutes until softened.
  • When sweet potato is ready, top with sautéed spinach, avocado slices and egg.
  • Finally, sprinkle with sesame seeds, salt and hot red pepper flakes.
  • Enjoy! 

Homemade Frozen Yogurt Popsicles

Frozen Yogurt Popsicles.jpg

Makes 8 pops

Let your kids pick out their favorite fruit and make homemade yogurt popsicles!  We made these with only 4 ingredients but the sky is the limit when it comes to making yogurt pops.  Use your imagination and create your own delicious flavors to enjoy whenever you want!

Ingredients:

  • Silicon muffin cups
  • 1 1/4 cup Organic plain or vanilla Greek Yogurt
  • 1 ½  medium bananas 
  • 2 cups frozen mixed  berries (I used Strawberries, Blueberries and Raspberries)
  • 3-4 tbsp. Raw Honey
  • Silicon or paper muffin cups
  • Wooden popsicle sticks

Preparation:

  • Cut the ½ banana into slices and place one at the bottom of each muffin cup.
  • Toss the rest of the ingredients into a high-powered blender and puree.  Divide mixture evenly among the cups.  Put a popsicle stick in the middle of each cup and into the banana to hold the stick up.  Place in freezer for 5 hours or until solid.
  • Enjoy!

Frozen Yogurt Covered Grapes with Hemp and Chia Seeds

Frozen Yogurt Grapes.jpg

Transform grapes into delicious frozen Greek Yogurt popsicles dipped in hemp and chia seeds!  Fiber, omega-3’s and protein make these adorable, easy-to-make and naturally sweet treats a healthy snack that you and your kids will love indulging in! 

Ingredients:

  • Red grapes, washed and dried
  • Organic plain or vanilla Greek Yogurt
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds

Preparation:

  • Combine hemp and chia seeds and place in a small bowl.
  • Pour ½ cup of yogurt into a small bowl and stir until smooth and free of any lumps.
  • Poke each grape with a toothpick, opposite the end with the hole that was attached to the stem.
  • Line baking sheet with parchment paper.
  • Dip the grape into the yogurt, then twirl it in the seeds and place it on the parchment paper. 
  • Repeat this process for all the grapes.
  • Place in the freezer for 2-3 hours or longer and enjoy!!
  • Can be stored in the freezer in a plastic bag for up to one month.

Overnight Buckwheat Groats

Buckwheat groats.jpg

Makes 1 serving

For those who enjoy an easy no-cook overnight cereal, you must give this a try! Mix a jarful of yumminess up at night for a filling and healthy breakfast at-the-ready.  The groats absorb the liquid yet maintain their slightly crunchy texture, making this a perfect option for those who find oats a little too mushy.  Buckwheat groats are nutrient packed, gluten-free seeds that are so good for you. They are a good source of fiber, protein, rich in vitamins, minerals, amino acids and anti-oxidants providing several health benefits, including lowering inflammation, improving digestion, blood sugar control and improving heart health. 

Ingredients:

  • ½ cup raw Buckwheat Groats
  • 2 tablespoons Chia seeds
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla
  • 1 cup milk of choice (I typically use unsweetened Almond milk)
  • 1-2 tablespoons raw honey
  • 2 tablespoons Hemp seeds
  • 1 tablespoon toasted Coconut Chips
  • 1 tablespoon Pumpkin Seeds
  • ½ cup chopped Strawberries
  • ½ cup Blueberries

Preparation:

  • Most packaged groats do not require rinsing but if purchased in bulk section then rinse groats under water to remove chalky coating.
  • In a glass jar (I use a wide mouth mason jar) combine groats, chia seeds, cinnamon, vanilla and honey.  Stir in the milk, and then cover and refrigerate overnight.  
  • The following morning stir well before eating to evenly distribute the oats.  
  • Sprinkle with hemp seeds, coconut chips, pumpkin seeds, strawberries and blueberries or any other desired toppings of choice.
  • Add an extra drizzle of honey if more sweetness is preferred.
  • Enjoy!

Cucumber Dill Salad

Cucumber Dill Salad.jpg

Serves 4

Who doesn’t love a fresh and easy-to-make salad on a hot summer day?  This wonderful side dish is incredibly flavorful, can be prepared in less than 10 minutes using simple ingredients that your whole family will love! 

Ingredients:

  • 2 large Cucumbers sliced
  • 1 small Shallot cut into small pieces
  • 1 Avocado cut into cubes
  • ½ cup chopped fresh Dill
  • 2-3 tablespoons Apple Cider Vinegar
  • ¼-1/2 cup Cold Pressed Extra Virgin Olive Oil
  • Sea Salt and freshly ground Pepper to taste

Preparation:

  • Combine cucumber, shallot, avocado and dill in a bowl.  
  • Add oil, vinegar, salt and pepper.  Toss to combine well.
  • Chill until ready to serve.
  • Enjoy!!!

Roasted Beets, Broccoli, Cauliflower and Sweet Potatoes

Serves 4-6

Roasting vegetables is the easiest way to prepare them, they taste the yummiest and the prep can even be done ahead of time.  Roasting browns the veggies nicely on the outside, concentrating and sweetening their flavor that even picky eaters love!  I love the combination of the sweet beets and potatoes with the broccoli and cauliflower.  This makes a really delicious and super-easy-to-prepare side dish for entertaining! 

Ingredients:

  • 1 head of Broccoli, cut into bite size florets
  • 1 head of Cauliflower, cut into bite size florets
  • 3 Beets, cut into bite size pieces
  • 3 Sweet potatoes, washed
  • 2 tablespoons healthy oil of your choice  (Coconut, Olive or Avocado)
  • 3 tablespoons chopped Thyme, Rosemary and Parsley
  • Salt and pepper

Preparation:

  • Preheat oven to 375 degrees.
  • Place whole sweet potatoes into oven.  Bake these for about 30 min and then turn and bake for another 15-20 minutes until soft.
  • If using coconut oil melt in saucepan, otherwise skip this step.
  • After placing potatoes in the oven, toss the broccoli with oil in a bowl and then spread on baking sheet or in a glass-baking dish.  Do the same with the cauliflower and then finally the beets.  Be sure not to crowd the veggies – use another baking sheet/glass dish if necessary.
  • Season with salt and pepper. 
  • Roast veggies for about 20 minutes, check and then toss on the baking sheet and cook for another 5-10 minutes or until veggies are tender and lightly browned.  
  • The broccoli and cauliflower will be done before the beets.  Remove when done and place on a platter.  Roast beets for about 15 minutes more and remove when done.
  • Sprinkle veggies with parsley, thyme and rosemary combination.
  • Finally remove sweet potatoes from oven and slice in thick pieces, add to platter and serve!

Perfect Summer Lobster Salad

Serves 2

This delicious salad is such a treat for the perfect summer night meal!

Ingredients:

  • 4-5 cups baby or any mixed lettuces that you like 
  • 2 cups cauliflower florets
  • 1-2 radishes thinly sliced
  • ¼ red onion thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup celery thinly sliced
  • 2 tablespoons chopped basil
  • 1 avocado cubed
  • 1/3 cup pumpkin seeds
  • 10-15 grape or cherry tomatoes cut in half
  • ¼-½ cup extra-virgin olive oil
  • 2-3 tablespoons apple cider vinegar
  • ½ - 1 teaspoon salt
  • ½ teaspoon black pepper
  • Cashew cream (optional)
  • 2 1-1/2 lb. steamed lobster meat (I get mine from my local farmers market or local seafood shop).  If you are adventurous, feel free to boil the lobsters’ yourself!)

Preparation:

  • Preheat oven to 375 degrees.  Toss the cauliflower in a little bit of olive oil, salt and pepper and roast at 375 degrees for about 10 minutes – just enough time for the veggies to get that yummy roasted flavor.   
  • Combine lettuce, radish, onion, avocado, pumpkin seeds, and tomatoes in a large bowl.
  • In a small bowl, mix the olive oil, lemon juice, apple cider vinegar, celery, basil, salt and pepper
  • Toss the salad with the dressing, plate the salad and mound the lobster (served warm or chilled) on top.  Finish by drizzling with cashew cream. (optional)
  • Enjoy!

Kale and Arugula Salad with Quinoa

Serves 4

This is my go-to Kale salad that I’ve been making for years.  I change it up a little bit from time to time but the bones of it stay the same. Somehow it’s so good that I never get tired of it. Recently I’ve added Arugula because I think it adds a crisp, peppery flavor.  Packed with protein and healthy fats, this salad is a total meal in itself or you can serve it as a side dish. Whenever I make it for friends they want the recipe and I love that it’s truly one of the easiest, most delicious salads to throw together.  Feel free to add more or less of any ingredients that you want, I use different nuts all the time (Pistachio's, Pine Nuts, Almonds, Sunflower Seeds etc.) - that’s the beauty of this salad, it’s totally customizable and impossible to mess up! It also doesn’t get soggy so it’s great the second or even third day! In this particular salad I added some leftover grilled chicken from the night before and served it as a meal for dinner.

Ingredients:

  • 1 large or 2 smaller heads of Kale (I used red leaf but you can use whatever kind you like – curly, Lacinto etc.)
  • 1 large bunch Arugula
  • 1 Avocado cubed
  • ¼-1/2 cup Pumpkin Seeds 
  • 1 cup cooked Quinoa
  • 3-4 tablespoons black and white Sesame Seeds
  • ½ cup Extra-Virgin Olive Oil divided
  • 3-4 tablespoons Apple Cider Vinegar
  • 1 tablespoon Coconut Aminos 
  • Juice of 1 Lemon
  • 3-4 tablespoons Cashew Cream (optional) 
  • ¼-1/2 cup of shaved Parmesan cheese (for dairy free substitute Nutritional Yeast)
  • Sea Salt and freshly ground Pepper to taste.

Preparation:

  • Rinse Quinoa well and then cook according to instructions on box. I like to use vegetable broth instead of water and a little salt and pepper to give it some flavor.  Once Quinoa is done set aside.
  • Wash Kale and Arugula and remove stems from kale.  Roughly chop both and put in a large bowl.
  • Add half the Olive Oil (1/4 cup) and massage until the Kale becomes a deep green color, about 3-5 minutes.  Massaging Kale breaks down rough, chewy fibers, making it easier to digest.  It also makes the Kale go from bitter to nutty and lightly sweet.
  • Add Avocado, Pumpkin Seeds, Quinoa, Vinegar, Coconut Aminos, Lemon Juice, Cashew Cream (optional), Parmesan cheese or Nutritional Yeast, Salt and Pepper.
  • Toss to combine – taste and add more Salt, Pepper, Cheese, and Seeds to your liking.
  • Enjoy!!!

Avocado Toast with Radishes, Dill and Microgreens

Makes 1 serving

This open-faced toasted sandwich is the perfect breakfast! Ezekiel bread toasted to golden perfection, slathered with creamy mashed avocado, and topped with paper-thin radish slices, dill and microgreens.  It’s all incredibly easy to put together and the combination is amazing!  

Ingredients:

  • 2 pieces Ezekiel bread
  • 2-3 Radishes, sliced thin (I used a mandolin)
  • 1 Avocado, mashed
  • 1 Lemon
  • 4-5 springs of Dill, chopped
  • 1 small handful Microgreens (I used Radish-Daikon Microgreens)
  • Sea salt
  • Freshly ground black pepper

Preparation:

  • Toast Ezekiel bread.
  • Halve the avocado and scoop the flesh into a small bowl.  Using a fork, smash the avocado into a creamy mixture.
  • Using a mandolin or sharp knife, thinly slice the radishes.
  • Spread each piece of toast with the smashed avocado, layer the radish slices, sprinkle the dill on top and add the microgreens.  
  • Squeeze lemon on top and sprinkle with salt and pepper.
  • Enjoy! 

Chickpea Pasta with Broccoli Pesto

Serves 4

This is a perfect summertime pasta dish that your whole family will love!  Instead of a traditional pesto, this variation with broccoli with a simple lemony olive oil sauce is so delicious and still feels indulgent even without a thick creamy sauce.  The dish is loaded with tons of health benefits from the veggies, it's packed with protein, fiber and healthy fats, and couldn’t be easier to make!


Ingredients:

  • 1 box Banza chickpea pasta
  • 6 tbsp. extra-virgin olive oil
  • 1 ½ cups shaved or finely chopped broccoli florets
  • 2 tbsp. minced yellow onion
  • 2 garlic cloves, minced
  • 1 tsp. crushed red pepper flakes
  • 1 cup chopped flat-leaf parsley and a little extra to sprinkle on top of pasta at the end
  • ¼ cup toasted pine nuts
  • ¼ cup chopped fresh basil
  • 1 tsp. lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 tsp. black pepper
  • 3 tbsp. salt
  • ¼ cup Parmesan cheese (optional), for dairy free use ¼ cup nutritional yeast

 

Preparation:

  • Cook pasta according to box.  Drain pasta, reserving 1 ½ cups pasta cooking water.  Set pasta and cooking water aside.
  • Heat a large skillet over medium heat, put pine nuts in dry skillet and toast, stirring for 2-3 minutes until they turn golden brown.  Remove toasted pine nuts from skillet and set aside.
  • Add 2-3 tablespoons of the oil to the skillet.  Add broccoli, onion, garlic and red pepper flakes.  Cook, stirring until fragrant, about 1 minute.  Add parsley, pine nuts and basil leaves.  Sir to incorporate.
  • Turn heat to low simmer and add drained pasta, and toss to coat.
  • Add lemon zest, lemon juice, salt and pepper and ½ cup of reserved pasta water.  Toss to incorporate and keep adding remaining pasta water 1-2 tablespoons at a time until desired consistency is reached.  
  • Sprinkle with cheese or nutritional yeast (optional) and drizzle with remaining olive oil.  
  • Enjoy!