Pietro’s Chicken

Serves 4

One of my favorite restaurants in NYC is Pietro’s.  I have been going there for years and always order the Chicken Pietro, which in my opinion is one of the best dishes in New York.  This is my version and not only does my family think it’s just as delicious as the restaurants, but the rosemary makes the kitchen smell so good!

Ingredients:

  • 8-10 organic chicken thighs, with or without bone in (skinless, or remove the skin yourself)
  • 2 -3 tsp. olive oil
  • 2 red onions cut into slivers
  • 16 oz sliced mushrooms
  • 1 tbsp. rosemary (fresh or dried), ground in a mortar and pestle 
  • salt and pepper to taste


Preparation:

  • Preheat oven to 350 degrees. 
  • Trim chicken thighs well, removing the skin and as much of the fat as you can.  Season both sides of thighs with salt and pepper. 
  • Heat a large frying pan, and add a little olive oil.  In order to keep the chicken from sticking to the pan you need to make sure it’s hot enough before you add the chicken. Test the heat level by flicking a few small drops of water into the pan and if it sizzles and vaporizes immediately your pan is ready for the chicken.  
  • Put chicken in frying pan and brown very well on both sides.  When you place the chicken in the pan do not touch it for a few minutes.  Just let it cook and once enough of the chicken has cooked it should turn easily without sticking.  
  • Once chicken is browned on both sides, remove from frying pan and place in a glass casserole dish and set aside.
  • In the same frying pan that you browned the chicken in, sauté the onions for 2-3 minutes.  Next, add the mushrooms and sauté for 5-7 minutes more.  Mix in the rosemary.
  • Put mushroom, onion and rosemary mixture on top of chicken pieces. 
  • Finally, roast in oven for 35-45 minutes.  
  • Serve hot with any juice from the dish spooned over the chicken and enjoy!

Roasted Veggie Buddha Bowl

Serves 4

This high fiber, protein-rich and ridiculously healthy veggie bowl is so yummy it will immediately become one of your favorite dishes! While I am always in the mood to eat a big bowl of roasted veggies with nuts, beans, sweet potato, avocado etc., I want the rest of my family to be as enthused, so I prepare everything, set it out on the counter and everyone makes their own bowl with whatever ingredients they want in it.  The verdict – they love it!  This is a picture and the recipe of my bowl, which is also perfect for a meatless Monday dish, but I also grilled a piece of chicken and salmon so my family could add those to their bowls as well.

Ingredients:

  • I Head of Cauliflower cut into small florets
  • 1 Sweet Potato sliced 
  • 1 can Chickpeas (Garbanzo beans); drained and rinsed
  • 1 cup Quinoa rinsed
  • 3 cups packed Kale
  • 2 cups Arugula
  • 1 Avocado
  • 2 tablespoons Coconut Oil
  • 2-4 tablespoons Extra Virgin Olive Oil
  • 1 Garlic Clove minced
  • 2 cups Vegetable Broth
  • Sea salt
  • Freshly ground Pepper
  • 1 teaspoon Garlic powder
  • 1 tsp. Cinnamon (optional)
  • Parsley for garnish
  • Salt and Pepper to taste
  • Black and white Sesame Seeds (optional)
  • Lemon wedges
  • Cashew Cream for drizzling 

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.

Veggies:

  • Melt Coconut Oil in small saucepan.
  • Coat Cauliflower and Sweet Potatoes with Coconut Oil, season with Salt and Pepper, sprinkle Sweet Potatoes with cinnamon and spread on baking sheet. 
  • Roast for about 30 minutes, checking and turning veggies on the baking sheet half way through until desired amount of browning and tenderness.  

Quinoa:

  • Rinse and drain the Quinoa.  Add rinsed Quinoa, 1 tsp. salt, ½ tsp. Garlic Powder 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.

Kale and Arugula:

  • 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 Kale and Arugula 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 with a scoop of Quinoa, Cauliflower, Kale and Arugula mixture, Sweet potato slices, Chickpeas and ¼ Avocado.  
  • Add lemon wedges to squeeze over bowl.
  • Finally drizzle with Cashew Cream and enjoy! 

Roasted Carrots and Parsnips

Serves 4

I love this combo of roasted Carrots and Parsnips. Parsnips are Carrots' sweeter “cousins” with a rich, nutty flavor and when paired together, make a really delicious and super easy-to-prepare side dish!

Ingredients:

  • 3-4 large Carrots
  • 3-4 large Parsnips
  • 2 tablespoons healthy oil of your choice  (Coconut, Olive or Avocado)
  • 2 tablespoons chopped Parsley, Rosemary or Dill 
  • Salt and Pepper

Preparation:

  • Preheat oven to 400 degrees.
  • If using Coconut Oil, melt in saucepan, otherwise skip this step.
  • Wash and cut Carrots and Parsnips into long rectangular pieces. (You don’t have to peel; the skin has lots of good stuff like fiber).
  • Toss the veggies with oil in a bowl and then spread on baking sheet.
  • Season with salt and pepper.
  • Roast for about 20 minutes, check and then toss on the baking sheet and cook for another 20 minutes or until veggies are tender and lightly browned.  
  • Sprinkle with Parsley, Dill or Rosemary and enjoy!

Chickpea Pasta with Shitake Mushrooms, Kale, Eggplant and Cauliflower

Serves 4

This pasta dish is one of my favorites!  It’s the perfect combo of deliciously rich and creamy and decadent while also being packed with protein and fiber AND tons of health benefits from all the veggies! It’s a pretty perfect way to have a high-protein, meatless Monday meal that your whole family will love! 

Ingredients:

  • 1 cup cauliflower cut into florets
  • 1 cup eggplant cubed
  • 2 cups shitake mushrooms
  • 2 cups sliced kale leaves
  • 1 diced large shallot
  • 3 tbsp almond flour
  • 3 cups almond or cashew milk
  • ¼ tsp nutmeg
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • Extra salt and pepper to taste
  • 6 tbsp organic grass-fed unsalted butter or ghee
  • 1-2 boxes of Banza Chickpea Pasta 

Preparation:

  • Preheat oven to 400 degrees.
  • Toss cauliflower and eggplant with olive or coconut oil, salt and pepper and roast on baking sheet for about 30 min. or until just starting to brown.  Set aside.
  • Prepare a large pot of lightly salted water to a boil.  Cook pasta according to pkg directions.  Drain and set aside.
  • In a large sauté pan, melt 3 tbsp butter or ghee over medium-high heat.  Add mushrooms and shallot, stirring occasionally; cook for 10 – 12 minutes until most of the liquid is absorbed.  Add kale, stirring until wilted and slightly tender, about 3 minutes.
  • Meanwhile in pasta pot melt 3 more tbsp. of butter or ghee over medium heat.  Add almond flour and cook for 2 min.  Pour in milk in a thin stream, whisking constantly.  Bring to a simmer and cook about 7-8 minutes, until thickened, stirring occasionally. Stir in 1 tsp salt, ¼ tsp black pepper and ¼ tsp nutmeg.  
  • Stir in mushroom-kale mixture, eggplant, cauliflower and pasta into sauce and serve.
  • Enjoy!

Spiced Apple and Pear Crumble

Makes 2 servings

I made this crumble as an afterschool snack for my kids on a day that they both had sports until 7:30pm, which meant they wouldn’t be eating dinner until late.  I wanted something that had protein and healthy fats to give them energy and keep them satisfied until dinner.  Not only did my kids devour it, but my son’s high school tutor tried it and absolutely loved it saying it was exactly the kind of snack she and all her friends would make (or have their mom’s make)!  
It’s also the perfect way to indulge our own sweet tooth.  It’s plenty sweet without adding any sugar, and the spices give it a delicious taste that you’ll love!

Ingredients:

  • 1 tbsp coconut oil
  • 1 tbsp organic grass-fed butter or ghee
  • 1 apple cut up (I used pink lady but use whatever type you like)
  • 1 pear cut up
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ cup gluten-free rolled oats
  • ¼ cup chopped almonds
  • 1/4 tsp organic raw honey for drizzling (optional)

Preparation:

  • In a sauté pan, heat coconut oil and ghee and add the chopped apple, pear, cinnamon and nutmeg.  Cook until fruit is tender, about 7-10 min.   
  • Add oats and cook for another couple of minutes to toast the oats.
  • Next, add the almonds, cook for 1 minute and remove from heat.
  • Spoon mixture into 2 bowls and top with a few extra oats and almonds and sprinkle with a little more cinnamon.
  • Drizzle honey (optional)
  • Enjoy!

Guacamole Cups

Yields 8 servings

These super yummy easy-to-make avocado cups served with slices of jicama are the perfect healthy and delicious appetizer or snack.  

Ingredients:

  • 3 medium avocados (Hass) pitted and halved
  • juice of 1 lime
  • 1/4 cup red onion, minced
  • ¼ cup mango, cubed
  • ½ cup diced radishes
  • 1 clove garlic, mashed (friends who prefer no garlic or no onion; no problem, just omit what you don’t want, it still comes out amazing!)
  • 1 tbsp. chopped cilantro
  • Plenty of salt and fresh pepper to taste

Preparation: 

  • Scoop out the pulp from the avocados in place in a medium bowl.  Slightly mash with a fork or a potato masher leaving some larger chunks. 
  • Add the rest of the ingredients to the bowl and stir until they’re well mixed.
  • Add salt and pepper to taste. 
  • Serve with sliced jicama.
  • Enjoy!

The Ultimate Quinoa Pizza

Serves 2-4

This is an amazing recipe for a naturally gluten-free pizza crust that tastes delicious, is super high in protein and is so easy to make!  The best part is that my entire family loved it so much that we made it two nights in a row and they keep asking when we’re making it again!  You can make the crust any thickness you like (I like thin crust) and choose whatever toppings you want; feel free to be creative!  This recipe is for a yummy dairy-free, veggie pizza, but my kids chose to top theirs with traditional mozzarella cheese (organic), tomato sauce (Rao’s Marinara), mushrooms and fresh basil.  

Ingredients:

Crust:

  • 1 cup cooked quinoa (thoroughly rinse quinoa well before you cook it)
  • ½ cup almond flour
  • 2 eggs
  • Salt
  • Pepper

Topping:

  • Olive, coconut or avocado oil
  • 1 cup shitake mushrooms
  • ½ onion cut in slices
  • 1 cup eggplant cut into cubes
  • 8-10 asparagus spears
  • Kite Hill Ricotta style cheese, available at Whole Foods Market
  • Rao’s Marinara sauce
  • 1 tsp. ground oregano
  • ¼ cup chopped fresh basil

Preparation:

  • Preheat oven to 400 degrees.
  • Toss mushrooms, onion, eggplant and asparagus in oil and season with salt and pepper. 
  • Put vegetables on a baking sheet and roast for about 30 minutes, until they are just starting to brown.  Remove from oven and set aside.
  • Next, prepare the crust by mixing together the quinoa, eggs and a pinch each of salt and pepper in a medium sized bowl.  Stir until evenly combined.
  • Line another baking sheet with parchment paper; spread the quinoa mixture into a 12-inch circle.  Bake at 400 degrees until firm and crispy, about 20 minutes.
  • Remove crust from oven and top your pizza beginning with an even layer of Rao’s marinara sauce.  Next add the veggies, sprinkle Kite Hill ricotta, oregano and season with salt and pepper.
  • Place pizza back in the oven until cheese melts – about 10 minutes.
  • Sprinkle with basil, slice and enjoy!

Chopped Veggie Power Salad

Serves 4

I love a chopped salad!  This is an ultra simple recipe that is super-nutritious, tastes great and comes together super-quickly!  The food processor chops all the veggies into small pieces, soaking up the flavors fast.  Leftovers can be chilled and may even be better the second or third day!

Ingredients:

  • 3 cups cauliflower florets
  • 3 cups broccoli florets
  • 2 medium carrots
  • 1 clove garlic, peeled
  • 2/3 cup lightly packed fresh cilantro leaves
  • 1/3 cup lightly packed fresh parsley leaves
  • ½ cup extra-virgin olive oil
  • 1/3 cup toasted pumpkin seeds
  • ¼ cup apple cider vinegar
  • ½ - 1 teaspoon salt
  • ½ teaspoon black pepper

Preparation:

  • This first step is optional.  I like to toss the cauliflower and broccoli 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.  However, to cut down on time you can totally skip this step and keep your veggies raw if you want and proceed below.  Both ways taste amazing! 
  • Pulse cauliflower in a food processor until finely chopped.  Scrape into a large bowl.  Pulse broccoli until finely chopped.  Scrape into bowl.  Pulse carrots until finely chopped and scape into bowl. 
  • With food processor running, drop garlic through feed tube to chop.  Add cilantro and parsley and pulse until finely chopped. Scrape mixture into bowl with vegetables.
  • Add oil, pumpkin seeds, vinegar, salt and pepper to bowl and stir well until combined.  Let stand 10 minutes.
  • Enjoy!

Easy and Delicious Baked Chicken Breasts

Serves 4

I've always found baking chicken breasts in the oven to be a little tricky.  They would either come out dry, rubbery, tough or flavorless.  But all that has changed since I tried this easy, absolutely foolproof recipe from Gimmesomeoven.com for making juicy, tender chicken breasts that taste unbelievably delicious!  You can even make an extra-large batch and freeze the leftovers for future use! 

Ingredients:

  • 4 organic boneless skinless chicken breasts, which have been pounded to even thickness and brined in saltwater (*super important step, see easy instructions below)
  • 1-2 tablespoons of organic grass-fed melted butter ghee or olive oil (I prefer using ghee or butter as it gives great flavor and helps give a nice crust on the outside.  
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon fresh black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Chopped basil, parsley or cilantro as garnish (optional)

Preparation:

  • To brine your chicken breasts, simply fill a large bowl with 1 quart (or enough water to cover the chicken) and ¼ cup kosher or sea salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture for 15 minutes.  Or if you have the time you can also cover the bowl and refrigerate for up to 6 hours.  
  • Remove the chicken breasts from the brine, rinse them with cold water and then pat them dry with paper towels. (Some store-bought chicken breasts are now sold pre-brined.  So double-check your packaging before doing this step.  If it has already been pre-brined in a sodium solution you can skip this step.
  • Preheat oven to 450 degrees F.
  • Place the chicken breasts in a single layer in a large baking dish.  Brush on both sides with melted butter, ghee or oil.
  • In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined.  Then sprinkle the mixture evenly over the chicken on both sides. 
  • Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink.  If you use a cooking thermometer, measure the temperature at the thickest part of the breast; it should be at least 165 degrees F.
  • Or if you want the chicken to be a little bit browned and crispier on top, you can broil the chicken on high for the final 3-5 minutes, keeping a close eye on the chicken so that it does not overcook and/or burn.
  • Once the chicken is cooked, remove from oven, top with chopped, basil, parsley or cilantro (optional) and loosely tent a sheet of aluminum foil over the pan to keep the heat in while the chicken rests for at least 10 minutes.
  • Serve and enjoy your perfectly cooked chicken breasts!
  • Refrigerate leftovers in a sealed container for up to 3 days, or freeze for up to 3 months.

Healthy and Delicious Rice Pudding

Makes 4 servings

This version of brown rice pudding makes for a delicious and healthy treat.  Rich and creamy and made with just 5 ingredients - no preservatives, artificial flavors and colors.  Not only is this the perfect comfort food, but the brown rice also gives you the added benefits of fiber, selenium, manganese and anti-oxidants - all which help to prevent damage to your body!  Not only will you love it, but even your kiddies will be so happy to have this treat as an after school snack!

Ingredients:

  • 1 cup organic short grain brown rice (cleaned, see below for instructions)
  • 3 cups almond or other nut milk of choice + 1 another cup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2-3 tablespoons organic coconut sugar
  • Chopped walnuts, almonds, pumpkin seeds, strawberries, blueberries or any other topping you like (optional)

Preparation:

  • If you have the time, soak your rice in a container with double the amount of water for anywhere between 8-24 hours.  Drain in a colander and then rinse under running water and drain again.  Or for a fast wash you can put the rice into a pot and rinse well until the rinsing water runs clear.
  • Next, bring 1 cup of rice, 3 cups of milk, coconut sugar, vanilla and cinnamon to a rolling boil.
  • Turn to low, cover and let simmer until all liquid has absorbed which will take anywhere from 45 to 60 minutes.  
  • Finally add additional cup of milk, sprinkle with a dash of cinnamon and add toppings if desired!
  • Enjoy!
  • Store leftovers in glass containers (I like to use small glass mason jars) in the refrigerator.

Salted Caramel Dark Chocolate Matzo Bark

Makes 4 sheets

Light and crispy matzo topped with salted date caramel and dark chocolate makes for a delicious and healthier treat on Passover!  Recipe is a slightly adapted version from Making Thyme For Health.  You can view the original recipe here.

Ingredients:

  • 4 sheets matzo (I used gluten-free but you can use whatever kind of matzo you prefer)
  • 15 Mejdool dates, pitted
  • 12 ounces dark chocolate
  • 1-2 tablespoons coconut oil
  • Juice of 1 lemon
  • Pinch of sea salt
  • Desired toppings such as pistachios, craisins, almonds, sea salt, etc.

Preparation:

  • Begin making the date caramel by covering the dates with a few inches of water in a small saucepan over medium heat.  Bring to boil and then remove from heat and set aside until dates are soft, about 5 minutes.  Transfer to a blender or food processor along with the lemon juice, salt and 5 tablespoons of the date cooking water.  Blend on high until smooth.  Add more water if needed.  You may also need to stir it by hand in between blending to get it smooth.
  • Next, put chocolate and coconut oil into another small saucepan over low heat and stir continuously until it is entirely melted and smooth.  Let sit over a low heat.
  • Place matzo sheets on baking sheets without overlapping them.  Spread date caramel on top of each matzo sheet.  Then pour the chocolate on top and spread toward the edges using the back of a spoon.  Sprinkle with desired toppings then transfer the baking sheets to the freezer and allow to set for at least 20 minutes.
  • Break each sheet into separate pieces and serve or store in an airtight container or Ziploc bag in the refrigerator until ready to eat.

Enjoy!!!

Good Morning Bowl of Pure Yumminess

Makes 1 serving

This rainbow yogurt bowl fills all of your morning needs by providing protein and essential nutrients from the yogurt and fruit, while also keeping you satiated with healthy grains like flax, chia, hempseed and granola.  Have your family assemble their own by setting up a yogurt bar where they can add whichever toppings they want to their own bowl!

Ingredients:

  • 1 cup Wallaby organic plain unsweetened Greek yogurt
  • 3 cup cut up strawberries
  • 2-3 orange slices, cut up
  • ¼ banana cut into slices
  • ½ kiwi, cut up
  • ¼ cup blueberries
  • 1 tablespoon unsweetened coconut chips
  • 1 tablespoon ground flaxseed
  • 1 tablespoon chia seeds
  • 1 tablespoon hemp seeds
  • 1 tablespoon granola
  • 1 teaspoon honey (optional)


Preparation:

  • Fill a small bowl with 1 cup of yogurt.
  • Place fruit around sides.
  • Put seeds and granola in the middle.
  • Drizzle honey over the bowl.
  • Enjoy!

Penne a la Delicious

Serves 4

When you’re craving Mac and Cheese but want to keep it healthy, try this deliciously decadent version of the ultimate comfort food.  This recipe is the perfect combo of rich and creamy while having a whopping 14 grams of protein and 7 grams of fiber per serving.  Made with super nutrient dense ingredients like cashew milk, cauliflower and green lentil pasta, and so simple to make, this is bound to become one of your favorites! 

Ingredients:

  • ½ head cauliflower, cut into pieces
  • 2 tablespoons coconut or avocado oil
  • ¼ cup raw cashews
  • ¼ cup nutritional yeast
  • 2 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 clove garlic, minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon chili powder
  • 1 box Ancient Harvest POW! Green Lentil Penne 


Preparation:

  • Put raw cashews in a small bowl, cover with boiling water and leave for at least 2 hours.  Drain cashews and put in high-speed blender with 1 1/5 cups of water.  Blend and Voila! – You just made cashew milk! 
  • Preheat oven to 400 degrees.  Toss cauliflower with melted coconut or avocado oil, season generously with salt and pepper and roast until it starts to brown and soften, about 20-30 minutes.
  • Cook pasta according to directions on the box.
  • Strain pasta but reserve 1 cup of cooking water and set it aside.  Use the warm empty pot to mix together 1 cup cashew milk, nutritional yeast, mustard, lemon juice, garlic, ¼ tsp. each of salt and pepper, turmeric and chili powder.  
  • Remove cauliflower from oven and put it in the blender on low or food processor for 10 seconds to chop it and add it to the pot.  You can also cut the cauliflower into smaller pieces with a knife. 
  • Put ¾ of the cauliflower in the pot and mix with the sauce.  Leave the rest of the cauliflower to top the pasta with at the end. 
  • Add the strained pasta back to the pot.  As you stir, slowly add about ¼ of the reserved cooking water to the pot.  This will thicken the sauce.  Keep adding the cooking water until it reaches a creamy consistency.  Taste, add more salt or pepper if you desire.
  • Plate the pasta and garnish with the roasted cauliflower.
  • Sprinkle with hot red pepper flakes.
  • Serve immediately and enjoy!

Mulberry Street Sautéed Calamari

Serves 4

I love calamari and this dish is probably my all time favorite!  It’s made with nothing but fresh, healthy ingredients and it’s absolutely delicious!  I like to serve it with a kale salad or sautéed veggies on the side.  You can also serve it over a high fiber pasta like 100% whole wheat, chickpea, lentil, quinoa or buckwheat.  My husband named this dish because he says it’s just like one you’d find on Mulberry Street in 1984. 

Ingredients:

  • 4 lbs. of fresh and cleaned Calamari 
  • 4 Cloves of Organic Garlic
  • 1 Bottle of white cooking wine that cooks well with a seafood sauce (ask for suggestion at any wine or liquor store)
  • 1 heaping tablespoon Coconut Oil
  • Salt 
  • Fresh Pepper
  • Chili Flakes
  • Rao’s Marinara Sauce
  • Chopped Basil (optional)

Preparation: 

  • Cut the Calamari in ringlet size pieces (1/4-1/2 inch thick)
  • Cut the garlic in thin slices.
  • Put heaping tablespoon of coconut oil in a very large, deep sauté         pan over medium heat.
  • When oil has coated the pan, add garlic and sauté until turning fragrant and turning lightly brown, about 2-3 minutes.
  • Cut the garlic in thin slices.
  • Put heaping tablespoon of coconut oil in a very large, deep sauté pan.
  • Once oil has melted, add garlic to the pan and sauté until fragrant and turning lightly brown.
  • Add the calamari to the pan and turn heat to high.
  • Immediately add ¾ of the bottle of wine in the pan.  Add a pinch of salt.
  • Add fresh pepper to taste.
  • Add red pepper flakes (more the better).
  • Stirring occasionally, let cook until all the wine has evaporated, about 50 min.  Once all the liquid has cooked off, turn heat to low. 
  • In a separate small saucepan, add ½ jar of Rao’s Marinara Sauce until hot.  Once marinara sauce is hot, add it to the cooked calamari.  Stir together on high simmer for 5-10 minutes.
  • Garnish with chopped basil (optional).
  • Serve and enjoy!

Roasted Root Veggie Chips

Serves 4

Satisfy that craving for something crispy with homemade, healthy, delicious veggie chips! My family couldn’t eat these fast enough!  I used golden beets, purple potatoes, sweet potatoes and celery root.  With a little bit of salt and good quality oil like extra virgin olive oil or coconut oil you can turn any firm, flavorful tuber or root veggie into a delicious salty chip that your family won’t be able to resist!

Ingredients:

Preparation:

  • Preheat oven to 400 degrees.
  • Peel celery root and beets.  Wash the potatoes but you can leave the skin on.
  • Slice all the veggies as thinly as possible (I used a mandoline) about 1/16 inch thick.
  • Place a wire cooling rack over a rimmed baking sheet; lightly mist rack with olive oil or coconut oil cooking spray.
  • Lay vegetable slices on rack as close together as possible without overlapping.  Spray lightly with olive oil and season with salt.
  • Bake for 10 minutes and then flip slices and bake for another 10 minutes.  Continue baking slices in 3-5 minute intervals, removing slices that are turning golden and beginning to crisp (vegetables will crisp further as they cool).   Continue until all slices are done.
  • Sprinkle with parsley (optional) and enjoy!

Chicken Stir-Fry

Serves 4

Everyone should have a solid chicken-and-veggie stir-fry recipe in his or her back pocket, and this one is my go-to.  Stir-fry is a great way to get in a ton of veggies and lean protein into a meal. Feel free to do shrimp, tofu or beef instead of chicken or swap out any of the veggies for others that you prefer!

Ingredients:

  • 1 tablespoon ginger juice
  • 1 tablespoon tamari (I use gluten-free)
  • 1 tablespoon coconut aminos
  • ½ cup brown rice vinegar
  • ½ cup toasted sesame oil
  • ¼ cup fresh cilantro, chopped
  • 2 garlic cloves, minced
  • 3 skinless chicken breasts cut into cubes
  • 3-4 tablespoons peanut oil
  • 1 onion, cut into crescents
  • ½ cup carrot, thinly sliced
  • ¼ cup bell pepper, sliced
  • 1 cup purple cabbage, sliced
  • 1 cup bok choy, sliced
  • 1/2 cup broccoli, cut into florets
  • ¼ cup toasted sesame seeds
  • salt and pepper to taste

Preparation:

-For the marinade, whisk the following ingredients together: 

  • 1 tablespoon ginger juice
  • 1 tablespoon tamari
  • 1 tablespoon coconut aminos
  • ½ cup brown rice vinegar
  • ½ cup toasted sesame oil
  • 1/3 cup fresh cilantro, chopped
  • 2 garlic cloves, minced
  • After everything is mixed, divide the marinade equally into 2 different bowls and set aside.

 

  • Marinate chicken in ½ of the marinade for at least 30 minutes, or overnight in the refrigerator.
  • Toast sesame seeds in dry skillet over medium-low heat, stirring occasionally, for 2-3 minutes or until the seeds turn brown, glisten and occasionally pop or jump.  Remove seeds and set aside.
  • Heat 1-2 tablespoons peanut oil in the same skillet over medium-high heat.  Add chicken and cook for about 6-8 minutes, or until cooked through.
  • Remove chicken from skillet and set aside.
  • Put broccoli in skillet and sauté for 5-7 min, until just softened.  Turn off heat and set skillet aside.
  • Coat another skillet with 1-2 tablespoons of peanut oil and cook onion and carrot over medium heat until tender.
  • Add cabbage, season with salt and pepper, toss, cover and cook for 3 min.
  • Add the rest of the marinade to the skillet and toss.
  • Add the broccoli and chicken to skillet.  Season with a little toasted sesame oil, salt and pepper to taste.
  • Sprinkle toasted sesame seeds and serve on top of quinoa or brown rice. Enjoy!

Banana Mango Superfood Smoothie

Makes 1-2 servings

Get some green into your diet by starting your day on the right foot with this creamy, sweet, bright and refreshing superfood-packed green smoothie.  The banana and mango create a rich, creamy base, while the spinach, almond milk, ginger and peanut butter balance them out.  This smoothie is packed with fiber, healthy fats and protein and will lay a great foundation for your day by keeping you satisfied for hours!

Ingredients:

Preparation:

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

Sautéed Asparagus, Shitake Mushrooms, Arugula and Spinach

Makes about 2 servings

This is one of my favorite sautéed vegetable medleys to make as a side dish to any entrée.  It’s delicious, packed with vitamins, minerals, antioxidants and takes no time to make. You can easily replace a vegetable here and there, too, if you prefer another one or don’t happen to have one of these on hand.

Ingredients:

Preparation:

  • Heat 1 tablespoon coconut oil, ghee or grass-fed butter in a large skillet over medium-high heat.  
  • Cook and stir asparagus until just tender about 3 minutes.  Season with salt and pepper.
  • Add mushrooms and sauté for another 3-4 minutes.  Add in the Coconut Aminos and stir.
  • Add spinach and arugula to skillet and sauté until wilted and other vegetables are starting to turn a golden brown, about 5-7 more minutes.  Taste and if needed add more salt and pepper to taste.
  • Remove from skillet and top with Eden Shake Sesame and Sea Vegetable Seasoning.
  • Enjoy!
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Easy Gluten-Free Blueberry Muffins

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Makes 15-18 muffins

My family loves a blueberry muffin.  They eat them for breakfast, as an afternoon snack and even for a post dinner treat, so I make sure I make muffins that are healthy enough for breakfast and sweet enough for dessert.  I made these on a snowed-in day when I didn’t have all the ingredients to make my usual blueberry chia seed muffins and they came out light, fluffy and absolutely delicious!  They are a slightly adapted version of Dr. Axe’s Gluten-Free Blueberry muffins.  They’re made with only a few simple ingredients and couldn’t be easier to make! You can view the original recipe here: 
https://draxe.com/recipe/gluten-free-blueberry-muffins/

Ingredients:

  • 4 cups almond flour
  • 6 eggs
  • 1/2-cup honey
  • 1-teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 2 teaspoons cinnamon
  • Pinch of sea salt
  • 10 tablespoons coconut oil or ghee, melted
  • 2 cups blueberries (fresh or frozen)

Preparation:

  • Preheat oven to 350 degrees.
  • In a small saucepan over low-med heat melt the coconut oil or ghee and then allow it to cool for a few minutes.
  • Meanwhile in a medium bowl mix the almond flour, baking soda, baking powder, sea salt and cinnamon.
  • In another bowl, combine the eggs, honey, vanilla and melted coconut oil or ghee. 
  • Pour wet ingredients into the dry and mix well.  Stir the blueberries into the mixture.
  • Spoon batter into muffin tins or silicon cups and bake for 25-30 min.  Edges should be just turning brown and firm to the touch. 
  • Let cool and enjoy!  
  • Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious and healthy breakfast or anytime snack!

Detoxing Vegetable Soup

Serves 4

On snowy days nothing will warm you up after a morning of building snowmen quite like a hot bowl of soup.  This was made with whatever veggies I had in the house and it turned out so good I couldn’t wait to share this super easy-to-make, vitamin-rich, fiber-filled delicious recipe.  Freeze leftovers in glass mason jars in serving sized portions for a quick meal. 

Ingredients:

  • 1 large leek, cleaned and thinly sliced
  • 1 large carrot, chopped
  • 2 garlic cloves, minced
  • 2 zucchini, chopped
  • 3 cups broccoli, cut into florets
  • 3 cups cauliflower, cut into florets
  • 4 cups vegetable broth
  • 2 large handfuls of spinach
  • 1/3 cup almond milk
  • Himalayan sea salt
  • Freshly ground black pepper
  • Chopped parsley for garnish (optional)
  • 1/8 cup olive oil
  • 2 tablespoons coconut oil

Preparation: 

  • Preheat oven to 400 degrees.
  • Melt coconut oil in small saucepan.  Toss cauliflower with oil in a bowl and season with salt and pepper.  Place cauliflower on baking sheet and roast for about 25-30 minutes or until slightly browned.
  • Heat a large 4 or 6 quart Dutch oven over medium heat and add the olive oil.  When it shimmers, add the leek, carrot, and a few pinches of salt.  Sauté for 7-10 minutes, until softened. 
  • Add the garlic and sauté for one minute.  Next, add the broccoli and zucchini, and pour in enough vegetable broth to cover the veggies.  Bring the soup to a boil, reduce the heat, and simmer until the vegetables are just cooked through, about 10 minutes.
  • Add the roasted cauliflower to the pot and after a few minutes remove the pot from the heat.  
  • Add the spinach and using an immersion blender, puree the soup until it’s smooth.  
  • Finally stir in the almond milk, warm soup on low heat, and season with salt and pepper to taste.  
  • Garnish with parsley (optional) and enjoy!

*  You can also use a regular blender but be careful because hot liquid expands when blended and can cause it to explode all over the place.  To puree in the blender, without an explosion:  remove the cap or stopper from the lid of the blender.  Fill blender no more than halfway with soup.  Place the lid on the blender and cover the hole with a towel, holding it in place with your hand.  Start the blender on low to get it going and slowly lift up the towel to let some of the steam escape.  After it starts to puree you can slowly turn the power up to reach your desired consistency.  Then pour the soup back into the pot and add the almond milk.