Soba Noodles with Broccoli, Bok Choy and Shiitake Mushrooms

Serves 4

This stir-fry is made with my favorite vegetables and my homemade stir-fry sauce. Not only is it delicious but it’s packed with too health benefits to list! Served over protein-packed, gluten free soba noodles makes it an ideal dish that’s great on it’s own or can pair well with any additional protein! 

Ingredients:

• 2 heads broccoli cut into florets
• 1 head of bok choy trimmed and cut into bite size pieces
• 1 cup shiitake mushrooms, stemmed and sliced
• 8 ounces 100% buckwheat soba noodles (I used Eden Foods)
• 1 tbsp. fresh grated ginger or ginger juice
• 1 tbsp. tamari or shoyu soy sauce
• 2 tbsp. coconut aminos
• ¼ cup brown rice vinegar
• ¼ cup sesame oil
• ¼ cup fresh scallion, chopped (I also recommend cilantro if you like that)
• 1-2 garlic cloves, minced
• 2 tablespoons ghee or grass fed butter
• 2 tablespoons olive oil
• Sea salt and freshly ground pepper to taste
• Zest from 1 lemon
• White or black sesame seeds for garnish

Preparation:

• Prepare the stir-fry sauce by combining the ginger, tamari, coconut aminos, vinegar, sesame oil, scallion and garlic.  Set aside.
• Steam the broccoli florets in a steamer basket until bright and green.  If you don’t have a steamer basket you can bring a medium saucepan of water to a boil and boil broccoli for about 30 seconds to 1 min.  Remove from water and set aside. 
• Repeat above for the bok choy.  Set aside with the broccoli.
• Bring water back to a boil and cook the soba noodles according to the instructions on the package.  Strain when done and set aside.
• Melt olive oil and 1 tablespoon of butter or ghee in a large sauté pan over medium high heat.  Add mushrooms and cook, tossing occasionally, until tender and golden brown, about 6-8 minutes.
• Reduce heat to medium and add broccoli, bok choy and prepared stir-fry sauce to the mushrooms.  Add and melt the remaining tbsp. of butter and cook together for a few minutes, coating all the vegetables in the sauce. 
• Fill bowls with a portion of the soba noodles and top with the vegetables.  Add additional sauce on top if desired.  Garnish with lemon zest and sesame seeds.  
• Serve and enjoy!

Butternut Squash Noodles with Shitake Mushrooms and Sweet Peas with Creamy Cauliflower Alfredo Sauce

Serves 2

Butternut squash noodles are my favorite new discovery! They’re a delicious gluten-free, low-carb alternative to pasta but more substantial than zucchini noodles.  This dish tasted even better than I expected – it’s rich and creamy with just the right amount of sweetness that really makes you feel like you’re indulging, even though your plate is all veggies and packed with vitamins, minerals and antioxidants! This recipe is a sure bet so go ahead and give these fiber-filled noodles a try! 

Ingredients:

• 4 cups Butternut Squash, spiralized
• 1 tablespoon Olive or Coconut Oil 
• 1-2 tablespoons Ghee 
• 2 cloves garlic, minced
• 2 tablespoons shallots or onion, minced 
• 1 head Cauliflower Florets
• ½-1 cup Water
• ¼ cup Nutritional Yeast
• 1 cup Almond or any other milk you prefer
• 1 cup shelled or frozen Sweet Peas
• 1 cup Shitake Mushrooms
• Salt and Pepper to taste
• Fresh parsley for garnish

Preparation:

• Preheat oven to 375 degrees convection or 400 degrees.
• Toss cauliflower florets with oil and spread on baking sheet.  Season with salt and pepper.  Roast for about 20 minutes, toss and roast for additional 10-15 minutes until starting to turn brown. Remove from baking sheet.
• Toss butternut squash noodles with olive oil and place on same baking sheet and roast for about 10 minutes in oven until tender.
• Next, melt 1 tablespoon of ghee in a medium saucepan or skillet over medium heat.  Add minced shallot or onion and garlic and sauté until tender, but now browned, about 5 minutes.  Add milk and nutritional yeast.  Cook for a couple of minutes, stirring until everything is combined and fragrant.  Remove from heat.
• Transfer contents of the saucepan into a blender or food processor.  Add most of the roasted cauliflower – saving a handful of pieces for garnish.  Add ½ cup of water and season with salt and pepper.  Process until very smooth and creamy, with a texture similar to traditional cream sauce. Add more water if necessary.
• In the same saucepan or skillet add another tablespoon of ghee.  Sauté mushrooms for 4-5 minutes, turning until lightly browned.  Add peas.  
• Finally combine the butternut squash noodles, sauce in the skillet with the mushrooms and peas over medium heat.  Stir until squash gets nicely coated and creamy. 
• Garnish with a few cauliflower florets and chopped parsley.
• Serve immediately and enjoy!

Slow Baked Chili Salmon over Zoodles and Shitake Mushrooms

Serves 4

Easiest recipe ever!  Wild Salmon covered in delicious spices and then slow baked so that it melts in your mouth, is impossible to overcook and comes out so flavorful! I served it over zucchini noodles with shitake mushrooms for an omega-3 packed, heart-healthy, gluten-free dish.  This salmon recipe is also great paired with any salad, whole grain or roasted vegetables.
This recipe is dairy-free but if you are not looking to avoid dairy feel free to sub regular organic milk, grass-fed butter and Parmesan cheese.

Ingredients:

For the Salmon:

• 1 large piece Wild Alaskan Salmon or 4 pieces six to eight ounces each
• 2 teaspoons Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Oregano
• 1 teaspoon Sea Salt
• 1 teaspoon Olive Oil
• Chopped fresh Dill and sliced Lemon for garnish

For the Zoodles:

• 2-3 large Zucchini, spiralized
• 1 cup Shitake Mushrooms, sliced
• 1 tablespoon Ghee or Olive Oil
• ¼ cup raw Pumpkin Seeds
• 1 teaspoon Sea Salt
• 2-3 Garlic Cloves
• ¾ cup non-dairy milk (I used Almond)
• 1 teaspoon fresh Lemon Juice
• 3-4 tablespoons Nutritional Yeast (or Parmesan cheese)
• 1 tsp. Arrowroot flour
• ½ - 1 tsp. Red Pepper flakes

Preparation:

• Preheat oven to 270 degrees.  Line a baking sheet with parchment paper.  
• Combine chili powder, paprika, oregano and salt.  
• Place salmon on parchment paper and sprinkle with seasoning mixture.  Drizzle with olive oil. Bake for 30 minutes.  
• While salmon is baking, place pumpkin seeds, salt, garlic, milk, lemon juice and nutritional yeast in a high-speed blender until creamy.  Add more salt or pepper to taste.
• Pour contents of blender into a small saucepan, add arrowroot and cook over low heat, stirring regularly, until sauce thickens, about 3-4 min.  
• Heat a large skillet over medium heat.  Heat ghee or olive oil and add mushrooms.  Sauté 3-4 minutes, turning until lightly browned.  Season to taste with salt and pepper.  Add zucchini noodles and sauce to skillet.  Stir until everything is well coated.  
• Plate zoodles, sprinkle with red pepper flakes and top with salmon, fresh dill and lemon slices. 
• Serve immediately and enjoy!

Shrimp Scampi with Spaghetti Squash

Serves 4

Swap pasta for low-carb, gluten-free spaghetti squash in this delicious and super easy to make shrimp scampi dish.  Whether your aim is more veggies or just a new go-to-recipe, this bright and lemony dish is packed with nutrition and perfect for cold wintery days so give these fiber-filled noodles a try!  

Ingredients:

• 2 small or 1 large spaghetti squash, halved and seeded
• 1 pound uncooked large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 tsp. red pepper flakes
• Juice from 1 lemon
• ½ lemon zest
• 2 tablespoons chopped fresh parsley
• 6 tablespoons olive oil
• 2 tablespoons ghee or grass-fed butter
• Salt and freshly ground pepper to taste

Preparation:

•  Preheat oven to 375 degrees convection or 400 degrees.
• Cut squash crosswise; take out seeds and season with a little olive oil, salt and pepper and place cut side down on baking sheet.
• Bake until easily pierced with a fork, about 40-50 minutes and remove from oven to cool. 
• Once squash can be easily handled, scrape insides into spaghetti strands with a fork and set aside.
• Heat the rest of the oil and ghee or butter in a large skillet over medium-high heat and cook garlic until fragrant, about 2-3 minutes.  
• Add shrimp and season with salt, freshly ground pepper and red pepper flakes.  Sauté shrimp until pink, tossing often to prevent burning, about 5 minutes.  
• Remove from heat and add spaghetti squash strands.  Mix in lemon juice and zest.  
• Sprinkle with parsley, toss and enjoy!

Tarragon Chicken Salad

Makes 4 servings

I love a really good chicken salad.  It’s so helpful to have a batch made to use all week – on toasted nut/whole grainy bread, scooped on top of a salad, eaten with crackers or just straight from the fridge. However, chicken salad is so subjective, everyone enjoys it in different ways: ground up/chunky, with/without nuts, with/without celery etc.  Because of the innumerable combinations, I won’t even consider claiming this recipe as the best, but I will say it’s pretty delicious.  The great thing is you can use it as a basis for your own and add whatever ingredients you want. And if your family is anything like mine, none of us likes it the same way.  I will add walnuts and maybe chopped apple to mine, but my daughter wants it as is – plain and simple.  My inspiration for this recipe comes from a very delicious and very expensive chicken salad that I buy from a local organic market in my town.  It’s a pretty small container so I would hide it from my family so I didn’t have to share!  I realized it was time to make my own.  It’s creamy, delicious and made with only heart-healthy olive oil and none of the inflammatory vegetable oils store bought mayo is made with.

Ingredients:

Chicken:

• 4 boneless, skinless chicken breasts
• 1-2 tablespoons olive oil
• 1 tsp. sea salt
• ½ tsp. freshly ground black pepper
• ½ tsp. garlic powder 

Mayonnaise:

• 1 large egg at room temperature
• 1 tbsp. apple cider vinegar
• 1 tsp. dijon mustard
• ½ tsp. sea salt
• 1 tbsp. lemon juice
• 1 cup light olive oil

Chicken Salad:  

• 2 Celery stalks, finely chopped
• 1 green onion
• 1 tbsp. lemon juice 
• 2 tbsp. fresh chopped tarragon or 1-2 tsp. dried tarragon
• Sea salt and freshly ground pepper to taste
• * Other key ingredients to add:  chopped walnuts, slivered almonds, dried cranberries, chopped apple, sliced grapes 

Preparation:

Cook the chicken:

• Brine chicken breasts (this makes them juicy and super flavorful):  Fill a large bowl with enough water to cover the chicken.  Add ¼ cup 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.
• Preheat oven to 450 degrees.
• Remove the chicken breasts from the brine, rinse them with cold water and 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.
• Place chicken breasts in a single layer in a large baking dish.  Brush with oil.  Combine salt, pepper and garlic powder and sprinkle mixture evenly over the chicken.
• Bake for 15-18 minutes, or until 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.
• Remove from oven and set chicken aside.

Prepare the mayonnaise: (made with heart healthy olive oil instead of highly processed and inflammatory vegetable or soybean oils and some form of sugar).

• Combine egg, mustard, vinegar, ¼ cup olive oil and salt in a bowl.  Using an immersion blender pulse for a minute to break up the egg.  With the blender running, add the first ¼ cup of oil a little at a time.  
• Make sure each addition of oil is blended in before adding the next.  The mixture will start to emulsify.  Once the first ½ cup of oil has been added, you can add the rest more quickly.  Add as much of the oil as needed to reach the consistency you prefer.  The more oil you add, the thicker the mayo will become.  You may not need to use all the oil to reach your desired thickness.

Make the chicken salad:

• Tear cooked chicken into bite size pieces and put it into a big bowl.
• Add the rest of the ingredients and mix together.  Then add about half the mayonnaise.  Give everything a good toss.  Adjust seasoning if needed.  
• Save leftover mayonnaise in a mason jar for up to a week in the refrigerator.
• Serve and enjoy!

Zoodles with Roasted Veggies

Serves 2

Here’s an easy and delicious way to prepare zucchini noodles that’s great for a meatless Monday.  It reminds me of the “kitchen-sink salad” where you simply use whatever veggies you have in your kitchen to make the salad except here it’s a “kitchen-sink pasta” made with zucchini noodles as the pasta.  I love this combo as each vegetable brings it’s own texture, but feel free to switch up the veggies based on your preferences. 

Ingredients:

• 3-4 medium sized zucchinis spiralized or julienned with a vegetable peeler
• 1 cup brussels sprouts, halved
• 1 cup shitake mushrooms, sliced
• 1 cup butternut squash, cubed
• 1/2 yellow onion, sliced
• 1 garlic clove, crushed
• 3 eggs, scrambled
• ½ teaspoon red pepper flakes
• 2 tablespoon ghee 
• 2 tablespoon extra-virgin olive oil
• 1 garlic clove, crushed
• ½ cup grated Parmesan cheese or nutritional yeast (dairy-free)
• handful of fresh minced parsley for garnish
• Salt and pepper to taste

Preparation:

• Preheat oven to 375 degrees.
• Place and leave spiralized zucchini between paper towels to squeeze excess water out.  
• Spread out brussels sprouts, onions and squash on 1-2 baking sheets.  Mist, toss or drizzle with olive oil, season with salt and pepper.  Roast for 25 minutes, then toss and put back in the oven for another 15-20 minutes or until tender and golden brown.  
• Heat 1-2 tablespoons olive oil in a large skillet over medium heat.  Add mushrooms sauté for about 5 minutes.  Add garlic and red pepper flakes, sauté for 1 min. then push mixture to the side of the pan.  Allow pan to cool for a couple of minutes and then add 1 tablespoon of ghee and pour in eggs and allow them to cook until just beginning to set a teeny bit. 
• Add the zucchini noodles into the eggs.   Stir gently until the egg is becoming more set and noodles are becoming well coated.   Finally, add the roasted vegetables and another tablespoon of ghee.  Add Parmesan cheese or nutritional yeast. Mix until everything is evenly coated. 
• Season with salt and pepper.
• Plate noodles (I love to put them in a deep bowl) and sprinkle with minced parsley.  
• Serve and enjoy!

Wild Alaskan Salmon and Avocado Collard Wraps

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! 

Rosemary Chicken and Roasted Root Vegetables

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

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! 

Pesto Shrimp with Mushrooms

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!

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!!!

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!