Featured Recipes
Brazilian Shrimp Soup
In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft. Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes. Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.
Creamy Broccoli-White Bean Soup
Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
Healthy Dark Chocolate Peanut Butter Balls
To melt the chocolate, put the morsels in a microwave-safe bowl and add the Crisco (see Note below). Microwave 30 seconds and stir. Microwave and stir in 10 second increments until chocolate is smooth. Drizzle the chocolate over the prepared peanut butter cookies. Refrigerate 1 hour before serving.
Cantaloupe Agua Fresca
Peel and seed the melons, then cut into one-inch pieces. Place in a blender and add water, lime juice and sweetener. Blend until the water is smooth and the melons are pureed. You may need to adjust the sweetener according to your taste. When the melons are in season, the amount of sweetener you need may be less. When the cantaloupe is not in season, you may need to add more. (May strain if needed for a smoother consistency.)
Parmesan ‘n Herb-Crusted Plum Tomatoes
Drizzle tomatoes halves with olive oil. Mound herbs evenly on top of each tomato; sprinkle with grated Parmesan cheese. To Roast: preheat oven to 450 degrees F. Lightly coat a medium casserole dish (about 11 x 7-inch) with olive oil spray. Arrange tomato halves face-up in dish. Bake, uncovered for 8 minutes or until tomatoes are soft and cheese is melted. Broil for about 1 minute to allow cheese to brown. Watch carefully.
Hawaiian Grilled Chicken
Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.
Herbed Tomato White Cheddar Soup
Preheat the oven to 375 F. Spray a baking sheet or two with cooking spray. (I needed two!) Cut the tomatoes in about 1/2 inch slices and place them on the baking sheet side by side (no overlapping!) Set the onion on the baking sheet as well. Sprinkle the tomatoes lightly with Red Robin Seasoning and bake for about 20 – 30 minutes or until the tomatoes look soft and cooked and the onion is soft and translucent and maybe even a little blackened on the top edges.
Teriyaki Salmon with Sriracha Cream Sauce
To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
Pineapple Salsa
Simple. Mix together and season to taste. Make sure some of the pineapple juice gets in the mix to ensure it’s extra tasty. There are four things you should know about this salsa. It’s delicious with chips. It’s delicious in tacos. It’s delicious atop towering taco salads. And it’s extra delicious when eaten straight from the bowl with a giant SPOON.
Gluten Free Waffles
Combine dry ingredients in large mixing bowl. In a separate bowl, separate the whole eggs (yolks and egg whites separate—egg whites in large metal mixing bowl). Using a hand-mixer, beat the egg whites until a stiff peak form. Combine the rest of the wet ingredients, including the egg yolks, and mix well. Add the wet ingredients to the dry ingredients and mix until just combined, the batter should be a little lumpy (that is okay). Gently fold in the egg whites, in 2 separate batches, until just combined.
Pecan-Crusted Cod with Mango Salsa
Marinade: in a small bowl, combine all ingredients; pour into a large baking dish. Add fish fillets, turning to coat thoroughly. Marinate, covered, in the refrigerator for 45 minutes. (can also marinate overnight). Nut Crust: with a sharp knife, finely chop pecans. Or use a nut chopper on the “fine” setting. In a shallow baking dish, combine pecans with remaining ingredients. Set aside.
Coconut Cod with Pineapple Salsa
Add enough water to the coconut milk to make 2 cups total liquid. Add to a medium saucepan and bring to a boil. Add the rice, stir, cover, and reduce heat to low. Cook 15-18 minutes until all the liquid is absorbed. Fluff with a fork and add salt and pepper to taste (pinch of pepper should do it, but this will definitely need salt ..like half a teaspoon at least). Set aside. Take the cod pieces and season with salt, pepper, and Old Bay. In a small bowl, combine the egg with 1 tablespoon water to make an egg wash. Separately, combine the panko breadcrumbs and shredded coconut on a large plate.
Caramelized Onion and Mushroom Soup with Asiago
Melt the butter in a pot until it gets foamy. Add sliced mushrooms and saute until golden. Add wine to the hot pot to deglaze. Add the caramelized onions and broth. Bring to a boil and simmer for about 10 minutes. Ladle into bowls and top with shaved asiago. Let the hot soup melt the cheese. Even without the gobs of gruyeye, you can still have what you want most in an onion soup: cheese pull! Hurry up and make some before winter ends!
Malaysian Lime Coconut Scallops
Sauté onions, ginger and garlic in oils with the five spice and tamari, until onions are soft. Add cilantro & zests and sauté 5 minutes more. Blend coconut milk with Chinese hot sauce. Pour over sautéed onion mixture – heat slowly. Use ½ of the sauce for cooking the scallops in large pan. Cook scallops until just white from translucent. Do not overcook.
Gluten-Free Fudgy Chocolate Avocado Bread Recipe
Preheat oven to 350⁰F. Grease an 8×4-inch loaf pan. In a small bowl combine almond flour, cocoa, salt, cardamom, baking soda and baking powder; set aside. In a large bowl beat avocado and sugar at medium speed until smooth. While beating, add eggs; beat on high speed until fluffy, about 1 minute. Fold dry ingredients into avocado mixture until blended; remove to prepared pan. Bake 55 minutes; cool. Cut with sharp serrated knife for best results.
Mandarin Pineapple Salad with Basil Flowers
For the dressing: in a handi chopper or food processor, blend together all the dressing ingredients except the poppy seeds until the strawberries are pureed and it’s all nice and smooth. Stir in the poppy seeds. Make a nice bed of greens on your salad plate or bowl. Tuck in fresh pineapple chunks and mandarin orange segments. Sprinkle with goat cheese crumbles and toasted walnuts. Drizzle with the dressing and enjoy!
Lemon Roasted Chicken and Cauliflower
Preheat oven to 450 degrees F. In a large roasting pan arrange the raw chicken parts and cauliflower. Add the lemon slices and then sprinkle the entire dish with the garlic, lemon pepper, and salt. Drizzle the olive oil over top and rest the two rosemary sprigs across the top. Pour 1 cup of water in the bottom of the roasting pan and bake until the chicken breast registers an internal temperature between 170 to 175 degrees with a quick read thermometer, about 30 minutes.
Key Lime Coconut Energy Bites
Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped (but do not pulse too long, you do not want the nuts to turn into a paste). Add the dates, lime juice and zest. Pulse until the dates are finely chopped and the mixture starts to clump. Shape the mixture into 1 1/2 inch balls. Roll in coconut to coat outside of the balls. Store in an airtight container in the refrigerator.
Easy Garlic Butter Roasted Mushrooms
Preheat oven to 450°F (220°C) and place a rack in the middle. In a large bowl toss to combine mushrooms, garlic, capers, olive oil, salt and black pepper. Transfer to a baking dish, top with butter and roast until mushrooms are tender and golden, 15 to 20 minutes, turning a couple of times. Remove from the oven, stir in lemon juice and sprinkle with parsley. Serve immediately!
Greek Feta and Turkey Stew
Roast turkey breast, cut into cubes and set aside (deglaze roasting pan and reserve juices for soup). In large soup pot sauté oil, onions, garlic, celery, oregano, salt, & pepper until onions are translucent. Add cubed roasted turkey. Add white wine, cook for 5 minutes more. Add zucchini, carrots, tomatoes, spinach, stock, and bay leaf; simmer 45 minutes. Remove bay leaf and add fresh parsley. Serve topped with feta.
Salmon-Dijon Purses with Cranberry BBQ Sauce
Season the pink flesh side of the salmon with salt, pepper, and Old Bay. Heat a large skillet on high heat. Add the olive oil. Add the salmon skin side up to sear. Season the skin-side with salt, pepper, and Old Bay. Once the fish releases from the pan, flip. Put the skillet in the oven to finish cooking the fish, ~8 minutes (you want it a little on the rare side because it’s going to get cooked again below). Remove from the oven and set aside.
Healthy Baked Greek Chicken
Preheat oven to 450°F. Zest one lemon. Place zest in a large bowl and add 1 Tbsp. of olive oil. Add the red onion slices and kalamata olives, and toss to coat. Pour and spread mixture evenly in the bottom of a baking dish. Cut the chicken breasts into tenders (each breast cut into about 8 pieces), and coat tenders with salt, pepper, and Greek seasoning (or oregano). Place chicken in baking dish on top of the bed of onions and olives. Tuck garlic cloves under the chicken (so they don’t burn). Spread hummus evenly over the top of the chicken. Squeeze the juice out of the zested lemon over the top of the chicken and onions, and sprinkle paprika over top. Add the zested and squeezed lemon rinds to the pan. Bake uncovered for 15 minutes. Add the tomatoes to the perimeter of the pan, and drizzle the balsamic vinegar over the top of the tomatoes. Return to the oven for another 15-20 minutes, or until the chicken is cooked through.
How to Make Homemade Potato Chips with Coconut Oil
Wash potatoes to remove dirt. Peel if desired (since I was using organic potatoes, I didn’t worry about peeling mine). Slice potatoes into thin, even slices. I think these taste great whether thin or thick, but it’s important to just pick one or the other. If they aren’t sliced evenly, they won’t cook evenly–you’ll end up with some floppy and some burnt! I personally used the slicing attachment on my food processor , which made slicing my potatoes a quick and easy job. Rinse your potato slices in cold water.
Scallops with Bell Peppers, Tomatoes, Avocado and Mango
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed bell peppers. Cut all bell peppers into matchstick-size strips. Set aside. Arrange tomatoes on baking sheet. Broil until tomatoes begin to turn brown and blister, about 5 minutes. Heat oil in heavy skillet over high heat. Add scallops and cook 2 minutes. Remove from heat. Turn scallops over. Add lime juice to skillet, then tequila. Simmer until scallops are cooked through and liquid is reduced by half, about 2 minutes. Using slotted spoon, transfer scallops to plate. Stir roasted peppers, tomatoes, cilantro and basil into cooking liquid.