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!

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! 

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!

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!

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.

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!

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!

Chickpea Pasta with Basil Pesto

Serves 4

This is another winning recipe in my house - which for me means that I make my entire family the same thing for dinner and everyone eats it! Pesto is a delicious way to pack nutrition into any meal, especially pasta.  It’s filled with good-for-you ingredients and disease-preventing antioxidants such as vitamins A and C, and it’s rich in heart healthy mono and polyunsaturated fats thanks to nuts and olive oil. Chickpea pasta is super high in protein, but if you want to add more, this is a great dish to throw in some grilled chicken or sausage.

Ingredients:

• 2 cups fresh Basil, big stems discarded, 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)
• Salt and Pepper to taste
• 1-2 boxes of Banza Chickpea Pasta

Preparation:

• Prepare a pot with 4 quarts of water.  Add a tablespoon of salt.  Bring water to rapid bowl over high heat and stir pasta into boiling water.  Stir periodically to keep from sticking and remove from heat just as the pasta is slightly undercooked.  Before draining pasta, reserve about ½ - 3/4 cup of the reserved water, set aside, then drain the pasta and pour it back into the pot.
• In a food processor, combine the basil, garlic, nuts and about half the oil in a food processor or blender.
• Process, stopping to scrape down the sides of the container occasionally, and add the rest of the oil gradually.
• If you prefer a thinner pesto, add additional oil.
• Next, add about half of the reserved water into the pasta and then add the pesto.   Turn heat on low and mix until thoroughly coated. If you want the sauce thicker, add a little more of the reserved water.
• Finally stir in the Parmesan cheese just before serving.
• Enjoy!

Shrimp & Quinoa Paella

Serves 4

An easy, all in one pan recipe for delicious Paella that’s made healthier with quinoa instead of rice.  I like using quinoa because of its numerous health benefits.  Quinoa beats rice with its impressively high fiber, protein and iron content as well as many other nutrients.  It cooks the same way as rice: 1 cup quinoa + 2 cups liquid.  It’s a great substitute in paella as it gets infused with all the different ingredient flavors.  In terms of seafood, you can use whatever you like.  If you’re not a seafood fan, feel free to use meat or chicken instead.

Ingredients:

• ½ cup dry white wine
• 1 ½ teaspoons saffron threads
• 1-2 tablespoons coconut or olive oil
• 1 cup diced yellow onion
• 3 cups chopped tomatoes
• 4 garlic cloves, minced
• 2 cups shitake or sliced cremini mushrooms
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1-2 teaspoons sea salt
• 1 teaspoon freshly ground pepper
• 3 cups baby spinach
• 12 ounces peeled cooked shrimp

Preparation:

• Combine wine and saffron in a small bowl and let stand until ready to use.
• Heat oil in a large skillet over low-medium heat.  Add tomatoes, onion and garlic and cook, stirring often until fragrant, about 7-9 minutes.  
• Add mushrooms to skillet.  Cook, stirring often, until mushrooms release juices, about 3-5 minutes.
• Add wine-saffron mixture to skillet and bring to a boil, stirring constantly, about 2 minutes.  Add quinoa and while stirring occasionally, cook until liquid is reduced by half, about 3 minutes.
• Add vegetable broth, salt and pepper to skillet.  Stir well and reduce heat to low. Cover and cook until quinoa is almost tender, about 20 minutes.
• Gently stir spinach into paella and add the shrimp.  Cover and cook until shrimp is heated through, about 3-4 minutes.
• Serve immediately and enjoy!

Comfort Zoodles

Serves 2

Here's another super easy and delicious way to prepare zucchini noodles.  It's a take off of the classic spaghetti aglio e olio with some gluten-free yumminess on top!  This recipe is courtesy of Melissa Joulwan. You can view the original recipe at: http://meljoulwan.com/2011/08/18/comfort-noodles/

Ingredients:

• 4 medium sized zucchinis; spiralized or julienned with a vegetable peeler
• 2 tablespoons almond flour
• 1 teaspoon coconut oil
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, crushed
• 3 eggs, scrambled
• Handful of fresh minced parsley for garnish
• Salt and pepper to taste

Preparation:

• Place spiralized zucchini between paper towels to squeeze excess water out.  Let them sit while you prepare the topping.
• Heat a large skillet over medium-high heat.  Mix the almond flour with the coconut oil and sprinkle it with a little salt.  Then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown for about 2 minutes.  Transfer mixture to a plate to cool.  As it cools, the coconut oil will solidify and make “crumbs” so don’t worry if it’s just brown dust when you take it out of the pan.  Just push the dust together into a pile and let it do its thing. 
• Return the pan to the heat and add the zucchini noodles.  Sauté until just tender, about 1-2 minutes.  
• Push the noodles to the side of the pan and reduce heat to low.  Let the pan cool down for a couple of minutes and then add the olive oil and garlic.  After about 20 seconds when garlic is fragrant, pour in the eggs and allow them to cook until just beginning to set a tiny bit.  Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and noodles are well coated.  Season with salt and pepper.
• Finally, plate noodles (I love to put them in a deep bowl) and sprinkle with the almond flour crumbs and minced parsley.  
• Serve and enjoy!

Zucchini Noodles with Turkey Meat Sauce, Shitake Mushrooms, and Roasted Broccoli

Serves 4

I still can’t believe how similar zucchini noodles are in texture and taste to regular pasta!  Packed with nutrients, minerals, amino acids and fiber, zucchini delivers countless advantages to the body to keep you healthy! This recipe was created one night when I was craving one of my all time favorites, spaghetti Bolognese.  I wanted something hearty and healthy and the result was delizioso! 

Ingredients:

• 3 large or 4 medium sized zucchinis
• 1 lb. organic ground turkey
• 3-4 tablespoons coconut or extra virgin olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
•  ½ cup chopped fresh basil
• 1 tablespoon chopped fresh oregano (or dried)
• ½ teaspoon crushed red pepper flakes
• 1 cup broccoli
• 1 cup sliced shitake mushrooms
• 3 cups Rao’s marinara sauce
• parmesan cheese (optional)
• Salt and freshly ground pepper to taste

Preparation:

• Spiralize the zucchini into noodles and place between paper towels to squeeze excess water out.
• Preheat oven to 375 degrees.
• Toss broccoli with 1-2 tablespoons of oil, season with salt and pepper and place on baking sheet in oven to roast for about 20-25 minutes until just starting to brown.
• In a large frying pan sauté sliced shitake mushrooms with 1 tablespoon oil until soft, remove from pan and set aside.
• Heat the remaining oil  over medium heat.  Add the onion and garlic and sauté until translucent, about 5 minutes. 
• Add ground turkey and cook until all the pinkness is gone, breaking it up with a spoon, about 7 minutes.  Season with salt and pepper.
• Add marinara sauce, oregano, red pepper flakes and half the basil.  Reduce heat to low and simmer gently for 15 minutes to blend flavors.  
• Add broccoli, mushrooms and zucchini noodles to turkey meat sauce and toss to coat.  
• Top with remaining basil, parmesan cheese (optional) and serve!

Taco Salad

Serves 4

One of my favorite meals in our house is Taco Tuesdays because it’s a night where I make ONE meal and everyone actually eats it!  While my kids enjoy piling their taco shells with a variety of toppings, I love to add roasted veggies in addition to all the toppings to make this incredibly delicious salad!

Ingredients:

• 1 Head of Broccoli cut into small florets
• I Head of Cauliflower cut into small florets
• 1 Onion sliced
• 1 Sweet Potato cut in cubes 
• 1 lb. Ground Turkey
• 4 tablespoons Coconut Oil
• Salsa
• Guacamole
• Cashew Cream
• 3 Cups Arugula
• Olive Oil for drizzling
• 1 tbsp. Chili Powder
• ¼ tsp. Garlic Powder
• ¼ tsp. Onion Powder
• ¼ tsp Crushed Red Pepper Flakes
• ¼ tsp. Dried Oregano
• ½ tsp. Paprika
• 1 ½ tsp. Ground Cumin
• 1 tsp. Sea Salt
• Salt and Pepper to taste
• 1 cup Rao’s marinara sauce 

Preparation:

•  Preheat oven to 400 degrees.
• Melt coconut oil in saucepan.
• Coat cauliflower, broccoli, onion and sweet potatoes with oil, season with salt and pepper and spread on baking sheet. 
• Roast for about 20 minutes, check and then toss veggies on the baking sheet and cook for additional 10 - 20 minutes or until desired amount of browning and tenderness.  Remove broccoli, cauliflower and onion first as they will be done before the sweet potatoes.
• Place ground turkey meat in a large skillet over medium heat.  Add chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, ground cumin and salt.  Cook ground turkey meat, breaking up with a wooden spoon until cooked through, about 10 minutes.  
• When meat is cooked add marinara sauce.
• Assemble the salad by tossing the arugula with olive oil.  Then top with ground turkey, roasted sweet potatoes, cauliflower, onion, and broccoli.  Add some guacamole and salsa.  Finally top with a dollop of cashew cream! 
• Enjoy!!!

Zucchini Noodles with Cashew-Basil Pesto

Serves 4

My family loves this pesto so much that this dish is now on a regular rotation in our house.  It’s super delicious, filling, crazy healthy and the best part is you feel like you’re eating a big bowl of pasta.  It’s also incredibly quick and easy to make.  This recipe tastes great cold or you can sauté the noodles for a couple of minutes in a pan and then toss with the pesto sauce. 

Ingredients:

• 3 large or 4 medium sized Zucchinis 
• 2 cups fresh Basil
• 2 Garlic cloves
• ¼ cup raw Cashews
• 2 tablespoons Apple Cider Vinegar
• ¼ cup + 2 tablespoons Nutritional Yeast
• ¼ cup + 3 tablespoons Extra Virgin Olive Oil
• 12-15 Yellow Cherry Tomatoes
• Parmesan Cheese (optional)
• Salt and Pepper to taste

Preparation:

• In a food processor, add garlic cloves, 3 tablespoons olive oil and cashews.  Process until smooth.
• Add nutritional yeast, salt and pepper and process to combine.
• Add basil and the rest of the olive oil and process again.  
• Add apple cider vinegar and process until combined and set aside until you’re ready to combine with zucchini noodles.
• Spiralize the zucchini into noodles and place in large bowl and mix in the pesto until well coated.
• Toss in cherry tomatoes, sprinkle with parmesan cheese (optional), serve and enjoy!

Spaghetti Squash with Creamy Cauliflower Alfredo Sauce

Serves 4

Spaghetti squash is a wonderful grain-free and gluten-free substitute for pasta any day of the week and I love it paired with this creamy cauliflower sauce. This dish is packed with vitamins A and C, B-vitamins, minerals, antioxidants and even has potent antimicrobial properties. Whether your aim is more veggies or fewer carbs or just a new go-to recipe for your weekly meal plan, this recipe is a sure bet so give these fiber-filled noodles a try! 

Ingredients:

• 1 Spaghetti Squash
• 2 teaspoons Coconut Oil or Ghee
• 2 cloves garlic, minced
• 12 ounces Cauliflower Florets
• 1 cup Water
• ¼ cup Nutritional Yeast
• ¼ cup Rao’s Marinara or Arrabiata Sauce
• Handful Fresh Basil
• Salt and Pepper to taste

Preparation:

• Preheat oven to 375 degrees convection or 400 degrees.
• Cut squash crosswise; take out seeds and place squash open side down on baking sheet with about ½ inch of water at the bottom.
• Bake squash for about 40-50 minutes and remove from oven.
• Meanwhile sauté the minced garlic in 1 teaspoon of coconut oil or ghee in a saucepan over how heat.  Cook for a few minutes, until the garlic is tender and fragrant, but not browned.
• Add 1 cup of water, along with the cauliflower, and bring the water to a boil.  Once the water is boiling, reduce the heat to a simmer and cover the pot for 8-10 minutes until the cauliflower is fork-tender and soft.  
• Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper.  Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Be careful when blending hot liquids – the steam pressure can blow the lid off your blender so you may want to let the cauliflower mixture cool for 10 minutes before blending).
• Using a fork, run around the perimeter of the squash to release the strands.  
• Put the strands in a large skillet with a teaspoon of coconut oil or ghee.  Add ½ the cauliflower sauce, tomato sauce and nutritional yeast.  Stir until squash gets nicely coated and creamy.  Add more cauliflower sauce if needed.  Top with chopped basil and enjoy!

Kale Bowl with Roasted Vegetables

Serves 2

When you start off your meal with kale you know you’re doing your body good.  This salad has so many amazing ingredients!  The hearty roasted vegetables mixed with the creaminess of avocado and cashew cream and the crunchiness of the seeds is so delicious!  I love this for a meatless Monday meal idea!

Ingredients:

• 2 cups Kale
• 2 cups Spinach
• 2 cups Butternut Squash cubed in bite size pieces
• 2 cups Broccoli cut into florets
• 1 cup Baby Onion peeled and halved
• 1 Avocado cubed
• ¼ cup Pumpkin Seeds
• 3 tablespoons Black Sesame Seeds
• Olive Oil for drizzling 
• Salt and Pepper to taste
• Lemon

Preparation:

• Melt 3-4 tablespoons of coconut oil to coat vegetables (Squash, Broccoli, Onion).  Season everything with salt and pepper and sprinkle Squash with cinnamon.  Roast at 375 convection for about 30-40 min.
• Keep an eye on the veggies as roasting time for the onion may be shorter.  Remove veggies when they look slightly browned.
• Lightly pan steam kale and spinach with a little bit of vegetable broth for flavor.  You can also sauté with coconut oil, salt and pepper.  Remove greens from heat when slightly wilted.
• Plate greens in a bowl.  Add roasted veggies, 1 cut up avocado, pumpkin seeds, and sesame seeds.  Drizzle with olive oil, juice of 1 lemon, salt, pepper.
• Drizzle with Cashew cream dressing. (see below)