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Eggplant Caponata

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Eggplant Caponata

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Eggplant Caponata

1 Large Eggplant
1 Yellow Onion
2 Large Tomatoes (Heirloom or Beefsteak)
1 Clove Garlic
1/4 Cup Capers
1/4 Cup Golden Raisins
1/4 Cup Pine Nuts
1/4 Cup Chopped Parsley
1/4 Cup Chopped Mint
Salt & Pepper to Taste

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  1. In a small ball place the raisins in warm water to soak.  This makes them plump up 
  2. In a large saute pan, sauce the onion with olive oil.  These will take a while as you want them to sweat and become translucent, soft, and slightly brown
  3. When the onions are slightly translucent, add the garlic and a pinch of salt
  4. While the onions cook down, roast or grill the eggplant.  Roast at 400 degrees until slightly browned or during the summer, I like to grill the eggplant on medium high heat (direct flame) for ~10 min per side *make sure to coat each side with olive oil so they don't stick to the grill
  5. When the eggplant and tomatoes are cool enough to handle, give them a rough chop and add them to the onions, which should be slightly browned at this point
  6. Drain the raisins from the warm water they have been soaking in
  7. To the onions, tomato, and eggplant mixture, add capers (whole or chopped), pine nuts, and raisins 
  8. Cook and let the flavors combine for ~5 minutes
  9. Once the eggplant is fully soft and combined with the tomatoes and onion, add the chopped parsley and mint and remove from the hit.  Stir to combine. Flavor with salt and pepper as needed.
  10. Top fish, chicken, or use as a side dish for any meal!

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Peach & Tomato Salad with Sherry Basil Vinaigrette

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Peach & Tomato Salad with Sherry Basil Vinaigrette

Peach & Tomato Salad with Sherry Basil Vinaigrette

3 Whole Peaches (I found white peaches to be the sweetest, but whatever is in season and fresh/organic)
2 Large Heirloom Tomatoes
3 Cups Arugula

For the Dressing:

1/2 Cup Basil
1/4 Cup Sherry Vinegar
1/4 Cup Olive Oil
1 Tbsp Honey Dijon Mustard
1 Shallot
Pinch of Salt

  1. Slice the peaches and tomatoes into uniform size pieces
  2. Combine all the ingredients for the dressing into a food process and puree until smooth
  3. Toss the arugula, peaches and tomatoes in the dressing and serve
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Yogurt Spiced Carrots

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Yogurt Spiced Carrots

Yogurt Spiced Carrots

Organic Carrots
6 oz. 0% Fage Greek Yogurt
1/4 cup Chopped Hazelnuts or Walnuts
2 tbsp Parsley
1/4 cup raisins
1 garlic clove
1/2 tsp smoked paprika

  1. Preheat the oven to 410 degrees
  2. Place the carrots on a baking sheet and drizzle with olive oil and a pinch of salt
  3. Roast for 30 minutes or until slightly browned on the outside and tender
  4. While the carrots are roasting, place the raisins in a bowl and top with warm water to soak for 20 minutes.  These should plump up
  5. Drain the raisins and place the raisins, along with the yogurt and garlic in a food processor or blender.  Mix to combine until the sauce is smooth
  6. Once smooth, mix in the paprika
  7. Top the carrots with the yogurt sauce and sprinkle with nuts and parsley before serving

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Tahini Vinaigrette

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Tahini Vinaigrette

Drizzle this on LITERALLY everything...just trust me!!

Tahini Vinaigrette

1/4 cup Tahini
1 tbsp lemon juice
1 tbsp apple cider vinegar
pinch of salt
splash of water to reach desired consistency

  1. Combine all of the ingredients and whisk together.  I've been topping all of my roasted veggies with this recently!!

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Moroccan Turkey Burgers

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Moroccan Turkey Burgers

Moroccan Turkey Burgers

1 pound lean ground turkey
2 tbsp Harissa
1 tbsp Vegan Mayo (regular is fine, I just prefer the vegan ingredients)
1 tsp Garlic Salt
1/4 cup Chopped Parsley
*optional 1/4 cup Raisins (soaked in water for at least 30 minutes)

  1. Combine all of the ingredients
  2. Separate the mixture into 4 sections (yielding four 4oz. patties)
  3. Preheat the grill pan.  You know it is hot enough when you splash a tiny drop of water on it and hear a sizzle 
  4. Spray the grill pan with oil to avoid sticking
  5. Place the burgers on the grill pan and cook ~6-8 min per side

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Buffalo Cauliflower Poppers

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Buffalo Cauliflower Poppers

Buffalo Cauliflower Poppers

1 Head Cauliflower
3/4 Cup Water
3/4 Cup Brown Rice Flour or Garbanzo Bean Flour
1/2 tsp Garlic Powder or Garlic Salt
1/2 tsp Salt
1/4 tsp Pepper
1 Cup Buffalo Sauce
*optional 2 Scallions

  1. Preheat the oven to 450 degrees and grease a baking sheet with oil or line with parchment paper
  2. Chop the cauliflower into bite sized pieces and set aside
  3. In a mixing bowl, combine the water, flour, garlic powder, salt and pepper.  It should form a batter
  4. Dip each piece of cauliflower into the batter and place on the baking sheet
  5. Bake for 25-30 minutes
  6. While the cauliflower is baking, bring the hot sauce to a boil.  Let it simmer for 5 minutes until it reduces and thickens slightly
  7. When the cauliflower is done, put in a mixing bowl and coat with the hot sauce
  8. Top with scallions or parsley *optional

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Thai Green Chicken Curry

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Thai Green Chicken Curry

Thai Green Chicken Curry

1 tbsp Olive Oil
1 Medium Onion
1 Green Pepper
1 tsp Ground Ginger
4 tbsp Green Curry Paste
3 cups Full Fat Coconut Milk
1 cup Chicken Broth
1 Rotisserie chicken
1 Lime
4 Basil Leaves
Cilantro for garnish
Salt to taste
*optional red pepper flakes

  1. Dice the onion and chop the green pepper into bite-size pieces
  2. In a pot, saute the onion and peppers in olive oil for 3 minutes
  3. Add the ginger and green curry paste and saute for another 3 minutes
  4. Once slightly translucent, add the coconut milk and chicken broth
  5. While the coconut milk and chicken broth comes to a boil, shred the rotisserie chicken (removing the skin)
  6. When the soup comes to a boil, lower down to a simmer and add salt to taste
  7. As the soup simmers, add the shredded chicken and basil leaves
  8. Add the juice of 1 lime
  9. Top with cilantro and basil.  Optional- add red pepper flakes for an extra kick
     

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Roasted Cauliflower with Lemon Tahini Drizzle

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Roasted Cauliflower with Lemon Tahini Drizzle

Roasted Cauliflower with Lemon Tahini Drizzle

1 Head Cauliflower
2 tbsp Chopped Parsley
3 tbsp Tahini Paste
3 tbsp Lemon Juice
2 tbsp Olive Oil
*if you want a thinner consistency you can thin it out with a splash of water

  1. Preheat the oven to 405 degrees
  2. Cut the cauliflower into small bite-size pieces 
  3. Lightly spray a baking sheet with olive oil
  4. Place the cauliflower on the baking sheet and bake for ~20 minutes or until golden brown.  
  5. While the cauliflower is roasting, whisk together the tahini, lemon juice and olive oil.
  6. When the cauliflower is roasted, drizzle with lemon tahini and top with parsley

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Thai Carrot & Ginger Soup

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Thai Carrot & Ginger Soup

Thai Carrot & Ginger Soup

1 Bag Baby Organic Carrots
1 Box Low Sodium Chicken Broth
1/4 Cup Creamy Unsweetened Peanut Butter
1/4 Cup Coconut Milk
1/2 tbsp Ginger
2 tsp Garlic Chili Sauce
1 tsp Garlic
Salt & Pepper to taste
*optional: top with coconut cream, avocado, basil, sesame oil, more chili sauce

  1. In a pot bring the carrots and chicken broth to a boil
  2. Cook until carrots are tender.  You should be able to easily pierce the carrot with your fork
  3. Add the carrots to a food processor or high power blender- I use a vitamix
  4. Blend until the carrots are pureed and creamy
  5. Add back in chicken broth until you reach desired consistency
  6. Add in coconut milk, peanut butter, chili sauce, and seasoning. Blend until fully combined

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My Big Fat Greek Burgers

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My Big Fat Greek Burgers

My Big Fat Greek (Turkey) Burgers

For the Burgers:

1/4 Eggplant, Diced
8-10 Sundried Tomatoes, Diced
1/2 Red Onion, Diced
5 Pitted Olives
1 tsp Oregano
1 tsp Garlic Salt
1 Package Lean Ground Turkey
Know Foods Bun

For the Tzatziki

1/2 cup Dairy Free Yogurt (i like Anita's plain yogurt)
1/4 English Cucumber, Diced
1 clove Garlic
1/2 Red Onion, Diced
1 Lemon
S&P
 

  1. Preheat the oven to 405 degrees
  2. Generously salt the eggplant and place on a baking sheet
  3. Roast the eggplant for ~30 minutes until soft
  4. Once cooled, add eggplant, tomatoes, onion, olives and seasoning to a mixing bowl
  5. Add in the ground turkey and mix with your hands until well combined
  6. Form patties (1 package of turkey usually makes 5-6 patties)
  7. Heat a grill pan
  8. Cook the burgers on the grill pan for 6-8 minutes per side
  9. While the burgers cook, make the tzatziki.  Combine the yogurt, cucumber, garlic and red onion in a mixing bowl.  Add the juice of 1 lemon, salt and pepper to taste.  Spread this on the bun when serving

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Apple & Onion Grilled Porkchop

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Apple & Onion Grilled Porkchop

Apple & Onion Grilled Porkchop

1 Spanish Onion
2 Macintosh Apples
1 Garlic Clove
1 Sweet Potato
1 Pork Chop
1 tbsp Olive Oil
Salt & Pepper

  1. Dice the apples and onion
  2. Add to a saute pan with 1 clove of garlic minced
  3. Let cook down, stirring occasionally, until apple and onion are soft and lightly browned
  4. Microwave a sweet potato for 8 minutes.  You can also bake it for 40 minutes at 400 degrees but this is a huge time saver!
  5. Rub the pork chop with olive oil, salt and pepper
  6. Heat a grill pan
  7. Place the pork chop on the grill pan and cook for 6-8 minutes per side depending on size
  8. Top the pork chop with apple mixture and serve with sweet potato mash
     

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Turkey Bolognese

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Turkey Bolognese

Turkey Bolognese

2 tbsp Olive Oil
6 Garlic Cloves, thinly sliced
6 Basil Leaves
2 28oz. Cans Whole Peeled Plum Tomatoes with the juice
1 pkg. Lean Ground Turkey
Salt & Pepper to taste

  1. Heat olive oil in a large sauce pan on low heat
  2. Add the garlic and stir for a few minutes making sure it doesn't burn
  3. Add 3 basil leaves and stir for a minute
  4. Add in both cans of tomatoes with their juices and remaining basil leaves
  5. Turn to high and bring to boil
  6. Lower heat
  7. Add the ground turkey and break up into small pieces
  8. Allow sauce and turkey to simmer for 45 minutes
  9. Serve on top of pasta, zucchini noodles, etc.
     

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Grilled Chicken Milanese

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Grilled Chicken Milanese

Grilled Chicken Milanese

1 Chicken Breast
2 Cups Arugula
1/2 Cup Cherry Tomatoes
1 tbsp Olive Oil
1 tbsp White Wine Vinegar
2 tsp Balsamic Reduction or Balsamic Vinegar
Salt & Pepper to taste

  1. Place the chicken breast on a cutting board and lay a piece of seran wrap over it 
  2. Using a meat mallet, hammer, or bottom of a pan, pound the chicken to flatten the breast. You want the breast to ~3/4 inch thick
  3. Lightly sprinkle salt & pepper onto the breast.  Grill the chicken on a grill pan, 5-7 minutes per side or until cooked through 
  4. While the chicken is grilling prepare the salad.  Halve the cherry tomatoes and combine with arugula.  Toss the arugula and tomatoes in olive oil and white wine vinegar
  5. Place the salad on a plate.  When the chicken is fully cooked, top the salad with the chicken breast
  6. Drizzle balsamic reduction (glaze) or vinegar onto the chicken breast

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Grilled Chicken Cauliflower Pizza with Sweet Potato & Caramelized Onion

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Grilled Chicken Cauliflower Pizza with Sweet Potato & Caramelized Onion

Grilled Chicken Cauliflower Pizza w/ Sweet Potato & Caramelized Onion

1 Cauliflower Crust Recipe (you can also use Cappello's Naked Paleo Pizza Crust)
1 Large Sweet Potato
1 Yellow Onion Chopped into half moon slices
1/2 Cup Frozen (or fresh) corn
1 Cup Chopped Kale
1/2 Cup Mushrooms, finely chopped
1 Grilled Chicken Breast
1 tsp Red Pepper Flakes
2 tbsp Ghee
1 tbsp Avocado Oil
1 tbsp Chopped Cilantro (optional)
Salt & Pepper to taste

  1. In a pan, saute the onions, corn and mushrooms in the avocado oil.  Let caramelize for 10-15 minutes
  2. Add 1 tbsp of ghee and the chopped kale and cook for another 5 minutes until wilted down
  3. While the onion mixture is cooking, microwave the sweet potato for 5-8 minutes depending on size.  You want the sweet potato to be soft enough to puree.  You can also bake the sweet potato at 405 degrees for 40-45 minutes.
  4. Puree the sweet potato in a food processor or high-speed blender with the remaining 1 tbsp of ghee.  Add the red pepper flakes
  5. Spread the sweet potato mixture on top of the pizza crust
  6. Top with the onion mixture and sliced grilled chicken

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Cauliflower Risotto

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Cauliflower Risotto

Cauliflower Risotto

1 Head of Cauliflower blended into rice consistency or One Bag Cauliflower Rice (Trader Joes has this and I stock up!)
3 Plum Tomatoes
1 Cup Cremini Mushrooms
2 Cups Spinach
1 Can Cannelini Beans
2 Cloves Garlic
2 Tbsp Olive Oil
Salt & Pepper to taste

  1. Thoroughly rinse and drain the cannelini beans
  2. Chop the mushrooms and tomatoes into small, bite-sized pieces
  3. In a saute pan, heat the olive oil and garlic
  4. Add the remaining ingredients (cauliflower, tomatoes, mushrooms, spinach, beans)
  5. Season with salt and pepper
  6. Cook for 20 minutes

*optional- I topped mine a grilled chicken breast, drizzled with balsamic reduction

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Parchment Paper Baked Halibut

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Parchment Paper Baked Halibut

Parchment Paper Baked Halibut

1 Sheet Parchment Paper
1 6oz piece Halibut
1 Zucchini
3 Mini Carrots
Kale
4 Cherry Tomatoes
2 Tbsp Mustard

  1. Preheat the oven to 400 degrees
  2. Cut the zucchini and carrots into matchstick pieces
  3. Halve the cherry tomatoes
  4. Remove the kale stems
  5. Place vegetables in the center of the parchment paper
  6. Place fish on top
  7. Coat the top of the fish with mustard (any flavor is fine)
  8. Seal the parchment paper by folding in the sides vertically and horizontally.  It should form a small, sealed, pocket
  9. Bake for 20 minutes
  10. Remove from the oven and serve

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Strawberry Fields Salad

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Strawberry Fields Salad

Strawberry Fields Salad

2 Cups Arugula
5 Strawberries Sliced
1/4 Cup Walnuts or Slivered Almonds
1/2 Cup Basil Leaves roughly chopped
1 Tsp Olive Oil
1 Tsp Balsamic Vinegar
Salt and Pepper

  1. Combine all the salad ingredients in a mixing bowl
  2. Toss with olive oil and balsamic
  3. Add salt and pepper to taste

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Citrus Avocado Chicken Salad

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Citrus Avocado Chicken Salad

Avocado Chicken Salad

1/2 Avocado
1 Grapefruit
Juice from 1/2 Lime
2 Chicken Breasts
1 Apple
8 Stalks Celery
1/4 Cup Goji Berries
1/2 Cup Chopped Walnuts
Salt and Pepper to taste

  1. Heat a grill pan with a little olive oil spray or olive oil
  2. While the grill pan is heating, place the avocado, grapefruit juice and lime juice in a food processor.  Blend until smooth and set aside
  3. Grill the chicken, approximately 5 minutes per side depending on the size and thickness of the breast
  4. Chop the celery and apples into bite sized pieces
  5. Once the chicken is cooked and slightly cooled, chop into bite sized pieces
  6. In a mixing bowl combine the chicken, celery, apples, goji berries, walnuts and avocado sauce
  7. Stir until combined

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Peach, Tomato & Cucumber Salad

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Peach, Tomato & Cucumber Salad

Peach, Tomato & Cucumber Salad

3 Heirloom Tomatoes
1 Cucumber
1 Peach
1/2 Red Onion
1/2 Cup Basil
2 Tbsp Olive Oil
2 Tbsp Balsamic
1/2 Juice of 1 Lemon

  1. Slice the tomatoes, cucumber and peaches in 1/2 inch slices
  2. Slice the red onion into thin half moon slices
  3. Chop or rip the basil into small bite size pieces
  4. Combine the tomatoes, cucumber, peaches, onion and basil on a salad platter
  5. Whisk together the olive oil, balsamic and lemon juice
  6. Pour the dressing on top of salad

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Chicken Lettuce Wraps

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Chicken Lettuce Wraps

Chicken Lettuce Wraps

Ground Chicken
1 Head Romaine Lettuce
2 Scallions, Sliced
1 Cups Broccoli Slaw and/or Shredded Carrots, Chopped
1/2 Can Water Chestnuts, Chopped
1/2 Cup Bean Sprouts
2 Tsp Umi Plum Vinegar or Rice Wine Vinegar
1 Tbsp Fish Sauce
1 Tbsp Sesame Oil
Salt and Pepper to taste
Optional: Sirracha

  1. In a large sauté pan, combine all ingredients
  2. Sauté until ground chicken is fully cooked through
  3. While the chicken is cooking in a small sauté pan, toast pine nuts until lightly toasted.  You know they are done when they smell nutty and fragrant
  4. Peel individual leaves from the head of romaine
  5. Add the pine nuts to the chicken and veggie mixture
  6. Stuff the romaine lettuce with ground chicken mixture and serve

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