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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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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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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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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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Tomato & Watermelon Salad

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Tomato & Watermelon Salad

Tomato & Watermelon Salad

3 Large Heirloom Tomatoes Diced
2 Cups Heirloom Tomatoes Diced
4 Cups Arugula
1/2 Cup Pesto (check out Dairy-Free Pesto Recipe Here)
8 Mint Leaves Chiffonade or chopped
1/2 Cup Slivered Almonds Toasted
3 Tbsp Olive Oil
3 Tbsp Balsamic Vinegar  
1/2 Lemon
Salt & Pepper to Taste

  1. In a small bowl, combine olive oil, balsamic and juice of 1/2 a lemon
  2. Drizzle the balsamic vinaigrette on the arugula and place in salad bowl
  3. In a separate mixing bowl, combine tomatoes, watermelon, pesto, and mint.  Toss until evenly coated
  4. Place the watermelon & tomato mixture on top of the arugula 
  5. Top with slivered almonds to serve


 

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Kale Stem Pesto

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Kale Stem Pesto

Food waste is a hot-topic within the health and wellness community.  Sadly, a lot of food is regularly thrown away because people don’t know the proper cooking applications to make it into something not only edible, but also delicious.

Chef Dan Barber coined the term root to frond cooking, which is “turning ingredients that we don’t think of as edible, into something that’s coveted.”  Root to frond is the practice of using the WHOLE plant (stalks, tops, peels, you name it). 

Most of us are guilty of food waste. Not because we’re trying to be irresponsible with our food, but there is simply a lack of knowledge.  It wasn’t until my culinary nutrition course at the Natural Gourmet Institute, that I became aware of this issue.  Here are a few suggested cooking techniques for the food parts most commonly discarded.

I had no idea that kale stems were not destined for the garbage!  Now realizing how much kale I eat, I know I created a ton of waste over the years.  Well I am trying to make up for it now by sharing this kale stem pesto recipe with all of you!

I’ve used this kale stem pesto as a“pasta” sauce on spaghetti squash or zoodles, or massaged into a kale salad.  It’s really versatile!

 

Kale Stem Pesto

1 cup chopped kale stems

½ cup kale leaves (these can also be greens that you would normally discard such as wilted kale leaves)

½ pine nuts

¼ cup olive oil

2 tbsp water

salt and pepper totaste

 

  1. Add the kale, kale stems and pine nuts to a food processor.
  2. While grinding in the food processor, slowly add the olive oil and water
  3. Once combined add salt and pepper to tast

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Paleo Tortillas

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Paleo Tortillas

These tortillas were the brainchild of an assignment in my culinary nutrition course at the Natural Gourmet Institute.  We were studying alternative diets, and my group was assigned the Paleo diet.  Lucky for me, I eat predominantly Paleo anyway, so I was up for the task!

I wanted to make something I had never made before, and when my boyfriend requested tacos, I thought of just the challenge. If pulled off correctly, this recipe would be sure to impress the judges.

Yes, judges.  In my chef-training course, I like to pretend that I am a contestant on Master Chef or Bravo’s Top Chef.  I MUST impress the judges!  Each week, we are graded on taste, creativity and plating.  Though I am not pinned against my peers, I am innately competitive. 

Anyway, I digress.  Back to the tacos!  They were amazing.  Not to brag but they were the perfect soft taco, Paleo or not.  They were not at all gummy, which can happen sometimes with Paleo cooking, particularly when using coconut flour.  Additionally, they were sturdy and easily held the meat and the sauce filling the tacos. 

These will definitely be a staple in my rotation of dinner recipes.  Not only did the Paleo Tortillas get the judges’ seal of approval but also, and most importantly, they got the boyfriend seal of approval.  Mission accomplished!

 

Paleo Tortillas

2 eggs whisked

1 cup full fat coconut milk

1 tbsp olive oil

¾ cup tapioca flour

3 tbsp coconut flour

salt and pepper to taste

 

  1. In a mixing bowl combine all of the wet ingredients (eggs, coconut milk, olive oil)
  2. In a large mixing bowl whisk together the dry ingredients (tapioca flour, coconut flour, salt and pepper)
  3. Pour the wet ingredients into the dry ingredients and whisk until fully combined
  4. Season a non-stick or cast-iron pan with olive oil
  5. Pour batter into center of pan to form a circle
  6. Cook on medium heat for 4 minutes per side or until golden brown
  7. Place tortilla on a paper towel lined plate
  8. Before serving transfer back to the pan or a low-heat oven to keep warm

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Hail to the Kale

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Hail to the Kale

Amen Beyonce, Amen!  I’ve said it before and I’ll say it again.  I LOVE kale. 

Kale is extremely fibrous.  Why is this important?  Well first, the obvious, fiber is awesome!  Fibrous foods take longer to digest and therefore keep you fuller longer.  Second, kale can be massaged (think kale at a spa) ahead of time, which makes for the perfect make-ahead meal.
 
Massaging kale helps to break down its tough cellulose structure, making kale more palatable, less bitter, and easy to digest.  My preferred massage method?  Give the kale a good rubdown with your salad dressing.  Combining two steps into one.
 
Below is a super simple salad vinaigrette that will help break down the kale.  If you’re not a huge kale fan, I highly recommend you try out this technique!

Kale Salad Vinaigrette

2 tbsp olive oil
2 tbsp lemon juice
1 tsbp dijon mustard
1 tsbp sherry vinegar
salt and black pepper to taste

  1. Whisk all ingredients together
  2. Pour vinaigrette onto kale and massage together for a few minutes

 
 

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Creamy Cauliflower Soup

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Creamy Cauliflower Soup

This is one of my cold-weather favorites.  It tastes creamy and truffle-y (I know that’s not an adjective but it should be)!   The best part?  This decadent soup takes no more than 15 minutes start-to-finish!   I mean really, what’s better than a super healthy recipe that tastes so indulgent? 

As the weather gets colder, my social calendar comes to a screeching halt (voluntarily of course).  I hate the cold; I’m basically allergic to it.  As a result, I stay inside, cook soup, and watch Netflix.  Not so bad right?

This soup is perfect for batch cooking.  One head of cauliflower goes a long way!  This is my go-to Sunday recipe that won’t cock-block my Netflix binging and can still carry me through several lunches at work. 

If you’re in a pinch for lunch and dinner, give this super simple recipe a try!

 

Creamy Cauliflower Soup

Half head of cauliflower or 2 packages pre-cut cauliflower

Chicken Stock to cover

Salt and Pepper to taste

1 sprig chopped rosemary

1 sprig thyme

1 tsp truffle oil

*Optional- truffle Marcona almonds (Trader Joe’s_

  1. Place the cauliflower in a saucepot.  Add chicken stock to completely cover the cauliflower
  2. Bring the chicken stock and cauliflower to a boil
  3. Boil for 10 minutes or until cauliflower is fork tender
  4. Using a slotted spoon, place the cauliflower in a food processor with salt and pepper, rosemary, and thyme.  You will most likely have to do this in batches, depending on the size of your food processor.  With each batch of strained cauliflower, add 1 ladle of the chicken stock that the cauliflower was cooked in, into the food processor.  
  5. Puree until it is a creamy soup consistency
  6. Drizzle with truffle oil and top with truffle Marcona almonds

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Butternut Squash Soup

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Butternut Squash Soup

Butternut squash soup is comfort food for me.  For starters, it is warm, creamy and delicious.  The soup is very simple, yet it’s flavor profile is somewhat complex.  It’s a wonderful combination of sweet, spicy and savory.

This soup also reminds me of my mom.  She used to make the BEST butternut squash soup.  My brother and I would both call from college, asking for her recipe so we could try and mimic the comforting taste of home.

I’ve adapted her recipe for our busy lives.  Requiring minimal ingredients and steps, this is a simplified version of my mom’s famous recipe.  After all, I have to be true to the name, Made SIMPLE.  Now that I’ve simplified this recipe for you, there’s no excuse not to make it and enjoy a healthy and nutrient dense dish!

 

Butternut Squash Soup

 1 butternut squash, peeled, de-seeded and chopped, you can also buy one package of pre-chopped butternut squash

1 apple chopped

2 tbsp coconut oil

2 tsp red pepper flakes

½ tsp cayenne

2 tsp cinnamon

1 cup chicken stock

salt and pepper to taste

 

  1. Preheat the oven to 425 degrees
  2. Place the chopped butternut squash and apple on a baking sheet
  3. Drizzle with coconut oil, red pepper flakes, cinnamon, salt and peper
  4. Toss to coat evenly
  5. Roast the squash until fork tender, about 15 minutes
  6. Place the butternut squash, cayenne and cinnamon in food processor and add chicken stock.  Puree until creamy

 

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