Featured Recipes
Roasted Brussels Sprouts, Broccoli and Peppers
Pre-heat over to 425. Slice Brussels Sprout in half, chop broccoli and slice peppers. Toss veggies lightly in olive oil and sea salt. Place on baking sheet spaced apart. Roast peppers for 15 minutes turning two times until browned on edges, Roast Broccoli for 20 minutes until brown turning two times, Roast Brussels Sprouts for 25-30 minutes turning over once until browned on edges. The good news is that all the browning and roasting bring out the natural sweetness of the vegetables
Fontina Kale Mini-Frittata
In a small bowl, whisk the eggs, sprinkle with salt & fresh-ground pepper, then whisk in the sundried tomato pesto until well mixed. Put the kale leaves in a small mixing bowl, drizzle olive oil over, then “massage” the oil into the leaves.This softens the kale. Put the kale in a frying pan or small saucepan with a teaspoon or two of water, cover and cook over medium heat for about 5 minutes, stirring occasionally, or until wilted.
Cilantro Curry Potato Salad
Boil up the potatoes. You can peel them if you like, but I like to leave the peel on, for extra nutrition and flavor. Let the potatoes cool until they are cool enough to chop up. Chop the potatoes into little chunks. In a large mixing bowl, stir together the curry sauce, Greek yogurt and vinegar. Stir in the potatoes, cilantro and green onion. Garnish with fresh cilantro leaves.
Oatmeal Banana Bread with Gogi Berries
Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan. Mix together the applesauce, honey, sugar and vanilla until thoroughly combined. Beat in the eggs, then add the bananas. Add the flour, oats, flax, cinnamon, salt and baking soda until just mixed. Do not over mix. Add the gogi berries and stir a little. Bake for 60-70 minutes (depending on your oven) until toothpick inserted in the middle comes out completely clean. Remove from pan and place on wire rack to cool.
Halibut with Thai Green Curry
Heat the oil in a large sauté pan over medium heat and add the green curry paste. Sauté the curry paste 1-2 minutes until fragrant. Stir in the coconut milk and simmer a few minutes until it is thickened slightly. Stir in the brown sugar, lime juice and fish sauce.
Watermelon and Crab Salad
Combine cucumber, basil, jalapeno, crab meat and lime juice in a medium bowl. Place into the refrigerator until ready to serve. Cut watermelon into 1 1/2 inch slices. Cut center with a cookie cutter, shape of your choice, but make sure the center has enough space that you can hollow out a small hole to hold 2 tablespoons of crab meat mixture. You will need at least 4 cut-outs. Reserve the rest for snacking.
Avocado Toast
Spread mayonnaise or Vegenaise on toast slices. Top each with equal amount of avocado slices. Squeeze lemon or lime juice over. Sprinkle a little Ponzu sauce on top and grind a little pepper over everything.
Tomato Soup with Noodles
Heat olive oil in a saucepan. Add onion, garlic and thyme and cook over a medium-low heat for 5 minutes, stirring occasionally. Add tomato paste and cook for 2 minutes, stirring. Add tomatoes ( I used organic sweet tomatoes), marjoram, paprika, salt and cook for 3 minutes, then stir in the water and cook for another 2 minutes.
Watermelon Coconut Curry
In a medium mixing bowl, whisk together all the sauce ingredients. Set aside. Using a peeler, peel off the very outer green part of the watermelon rind and chop the watermelon rind into small chunks. Set aside. Put the potato in a small bowl and toss with 1 teaspoon oil. Microwave on high for 2 – 5 minutes until the potato is tender but not falling apart.
Fresh Strawberry Salad with Almonds, Avocado & Basil
Place 1-2 cups arugula on each plate. Arrange 2 slices of avocado, a tablespoon of sliced toasted almonds, and a quartered strawberry on each plate. Just before serving, drizzle 1 ½ Tbsp. of dressing over each salad.
Mango, Pineapple, Banana Sorbet
You can freeze all of the above first, or you can use fresh. You can also make this with fresh strawberries or blueberries in any combination. The one above is full of the taste of the tropics and can bring back fond memories of spring vacations! Place all of it in the food processor and process until it is the consistency of sherbet. Make sure your mango and pineapple are ripe, or you will have a difficult time getting the desired consistency. Pour into sherbet cups, and freeze until ready to eat. Garnish with fresh berries or mint.
Zucchini Pancakes with Green Onion
Trim the ends off zucchini and grate them using either a box grater or a shredding attachment of the food processor. Transfer the shredded zucchini to a large bowl and combine with salt. Let it sit for 15 minutes. Squeeze as much liquid out of zucchini as possible in a mesh sieve or with your hands (see picture below). Return the squeezed out zucchini back to the bowl and add chop green onions, eggs, flour, baking powder, and pepper. If the pancake mixture looks too watery, add more flour.
Orange Oatmeal Cookies
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a large mixing bowl, mash bananas with a fork until no longer lumpy. Melt butter n a saucepan over low-medium heat. Remove melted butter from heat.
Zucchini Soup with Fennel
In a soup pan, warm olive oil over medium-high heat and cook leek and fennel 2 minutes. Reduce the heat and continue cooking for 3 minutes. Add zucchini and 2 tbsp. vegetable stock and cook for 10 minutes. Pour in vegetable stock, bring to a boil and simmer for 2 minutes.
The Doctor is in the Kitchen Q&A: Basil Oil
First, blanch the basil. To do this, bring a large pot of water to a boil. Meanwhile, have a large bowl full of ice water ready. Submerge the basil leaves in the boiling water for about 10-15 seconds until they’re just wilted.
Chicken Makhani (Indian Butter Chicken)
For the rice, bring the chicken stock to a boil. Add the rice, reduce heat to low, cover, and cook 18-20 minutes. Fluff rice with a fork and season will with salt. Set aside. Heat oven to 400F.
Miso Green Tea and Ginger Zucchini Noodle Soup With Tofu
In a medium saucepan, boil the water. Once boiling, remove from heat and add in the green tea bags. Let them steep for 3 to 4 minutes, and then remove them. Set the broth aside. Place a medium saucepan over medium heat, and add in your sesame oil and then your ginger. Let it cook for 30 seconds, then pour in your vegetable stock, tofu and green tea broth, and bring it all to a boil.
Seared Salmon Over Whole Wheat Pasta with Kale, Garlic, and Pine Nuts
Preheat oven to 425F. Bring a large pot of water to a boil. Meanwhile, heat a large skillet on high heat. Season the flesh side of the salmon with salt, pepper, and Old Bay. Add 1 tablespoon oil to the hot skillet, heat briefly, then add the fish skin side up. Season the skin with salt, pepper, and Old Bay. When the fish gives from the pan with a gentle nudge, flip so it is skin side down, and put the entire pan in the oven while the pasta cooks.
Ceviche (with Halibut, Scallops & Shrimp)
Cut halibut into ½-inch cubes. Place in non-reactive bowl (stainless steel or glass) with 1 tsp. minced garlic, 8-10 slices Serrano pepper, 2 Tbl. fresh chopped cilantro and enough fresh lime juice to cover fish completely (about 4 limes). Cover with plastic wrap and marinate in refrigerator for 4 hours. Drain and discard marinade.
Glazed Key Lime Muffins
Preheat oven to 400 degrees. Grease muffin tins with coconut oil or organic butter. In a large mixing bowl, mix together flour, sugar, baking powder and salt. In a smaller bowl, mix together raw honey, Greek yogurt, eggs, avocado, zest and lime juice. Add liquid ingredients to dry ingredients. Stir to combine, be careful not to over mix.
Asparagus & Bell Pepper Tart
Preheat the oven to 350 F. Stir the Italian seasoning and garlic into the oil and set aside. Spray a flat baking sheet with cooking spray. Place the puff pastry on the baking sheet, prick with a fork, leaving about 1/2 inch border around the edges. Bake for 10 – 15 minutes or until golden brown and puffy. Set the asparagus on a baking sheet and brush lightly with the seasoned olive oil. Sprinkle with Red Robin seasoning & a bit of fresh ground pepper. Set in the oven and bake for about 5 minutes, or until crisp but starting to tenderize just a bit.
Chinese Chicken Salad Bite – Just 16 Calories!
Chop the broccoli slaw, cabbage, chicken, pea pods and scallions into very small pieces. In a large bowl, add all ingredients except the salad dressing and Tostitos scoops. Refrigerate until ready to serve. Just before serving, toss with dressing. Fill each Tostitos scoop with a little salad. It should be enough to make 36 bites.
Makes 36 Chinese Chicken Salad Bites (each serving 3 bites).
Watermelon and Mint Water
3 cups seedless watermelon peeled and diced, ½ cucumber, peeled and diced, ½ cup strawberries or raspberries, ¾ cup water. Blend all ingredients in a blender. Pour into a pitcher and add some ice. Garnish with lemon and mint.
Healthy Chocolate Cookie Dough Dip
Mix all of the ingredients except chocolate chips together in a medium size bowl. Fold in chocolate chips and mix again. Serve immediately or refrigerate until ready to serve. Serve with sliced fruit, organic graham crackers, pretzels or whatever you’d like.