Recipes
Check back often for new recipes, easy dinners, nutrient-rich salads, quick-to-fix meals, vegetarian meal solutions and satisfying soups!
Look for a new Tasty Tuesday recipe each month!
Tasty Tuesday: Gluten Free Apple Crisp (Paleo and Vegan Option)
Gluten Free Apple Crisp (Paleo and Vegan Option)
Crisp and tart pink lady apples are the star of this sumptuous dessert. Serve with a scoop of vanilla greek yogurt for added protein and enjoy for breakfast on a chilly morning.
Ingredients
- 6 large pink lady apples, cored and diced
- 1/4 cup apple juice or water
- 1/4 cup blanched almond flour
- 1/4 cup cassava flour
- 1 1/2 tbsp tapioca starch
- 1/2 cup toasted pecans, coarsely chopped
- 1/4 cup coconut sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg freshly ground tastes best!
- 1/4 tsp sea salt
- 5 tbsp butter or coconut oil melted
Instructions
- Preheat oven to 350°F.
- Place apples and apple juice in a large 9 X 13 glass baking dish. Set aside.6 large pink lady apples,, 1/4 cup apple juice
- In a large bowl, mix all remaining ingredients EXCEPT the butter or coconut oil. Combine well.1/4 cup blanched almond flour, 1/4 cup cassava flour, 1 1/2 tbsp tapioca starch, 1/2 cup toasted pecans,, 1/4 cup coconut sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp sea salt
- Stir in melted butter or coconut oil until combined and the mixture resembles course crumbs.5 tbsp butter or coconut oil
- Sprinkle the topping over the apples.
- Bake for 40-45 minutes
Tasty Tuesday: Orange-Scented Stuffed Delicata Squash
Orange-Scented Stuffed Delicata Squash
Seasonal delicata squash delights the eye and the palette. Packed full of vitamin A and potassium, this sweet and creamy gourd tastes more like dessert than a vegetable. Enjoy this elegant dish as a vegetarian entrée or a hearty side dish.
Ingredients
- 3 medium delicata squash
- 2 tbsp Avocado oil
- 2 cups quinoa
- 6 shallots, diced
- 1 pound crimini mushrooms, thinly sliced
- 2 tbsp rice wine (mirin)
- 3 stalks celery, diced
- 1 cup dried cranberries honey sweetened
- 1/2 tsp ground nutmeg
- 1 cup toasted pine nuts
- 2 tbsp walnut oil
- 2 tbsp fresh orange peel
- 1/2 cup fresh parsley chopped
- sea salt and pepper to taste
Instructions
Roast the Squash
- Preheat the oven to 400°F.
- Cut each squash in half lengthwise and scoop out the seeds and pulp.3 medium delicata squash
- Place face down on a parchment lined cookie sheet.
- Bake for 35-40 minutes until squash is easily pierced with a fork.
- Remove from oven and set aside.
Prepare the Quinoa
- Cook the quinoa according to the package directions. Set aside to cool slightly.2 cups quinoa
Prepare the Stuffing
- Heat the avocado oil in a large skillet over medium heat. Sauté shallots and mushrooms until soft, about 7-10 minutes.2 tbsp Avocado oil, 6 shallots,, 1 pound crimini mushrooms,
- Add mirin, celery, cranberries and nutmeg; sauté 3 minutes longer.2 tbsp rice wine (mirin), 3 stalks celery,, 1 cup dried cranberries, 1/2 tsp ground nutmeg
- Fluff quinoa with a fork and add to the skillet.
- Remove skillet from heat and fold in the pine nuts, walnut oil, orange peel, and parsley.1 cup toasted pine nuts, 2 tbsp walnut oil, 2 tbsp fresh orange peel, 1/2 cup fresh parsley
- Season to taste with salt and pepper.sea salt and pepper to taste
Assemble Squash
- Place 1 delicata half on each plate face side up.
- Carefully spoon the stuffing into the cavity of the squash.
- Garnish with additional fresh parsley and serve.
Notes
Adapted from "Sweet Dumpling Squash with Orange-Scented Quinoa Stuffing" in Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters.
Tasty Tuesday: Fall Vegetarian Chili
Fall Vegetarian Chili
Harness the last of the summer's harvest with this delicious chili. Perfect for a busy week night. Make a double batch and freeze leftovers in individual portions for easy weekday lunches.
Ingredients
- 1 T. avocado oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 T. chili powder
- 3/4 tsp oregano
- 2 tsp. cumin
- 1/2 tsp salt
- 2 bell peppers diced
- 1 14.5 oz can black beans unsalted
- 1 14.5 oz can kidney beans, unsalted unsalted
- 1 28 oz can diced tomatoes unsalted or low sodium
- 1 cup frozen corn
- 1/4 cup cilantro chopped
Instructions
- Heat oil in a large pot on medium high heat.1 T. avocado oil
- Add the onion and garlic, lower the heat to medium, and sauté for 5-7 minutes, until the onion is translucent.1 yellow onion, 4 cloves garlic
- Add the chili powder, cumin, oregano, and salt.1 T. chili powder, 3/4 tsp oregano, 2 tsp. cumin, 1/2 tsp salt
- Cook for 1 minute, stirring constantly, until spices are fragrant. Be careful not to burn the mixture.
- Add the peppers and sauté for 3-5 minutes more.2 bell peppers
- Add the beans, tomatoes, and enough water to just cover the beans.1 14.5 oz can black beans, 1 14.5 oz can kidney beans, unsalted, 1 28 oz can diced tomatoes
- Bring to a boil, then simmer for 10-15 minutes, until peppers reach desired doneness.
- Add corn1 cup frozen corn
- Gently heat through.
- Taste and adjust seasonings to your liking.
- Ladle into bowls and sprinkle a garnish of cilantro on each bowl. Enjoy!1/4 cup cilantro
Notes
Don't tolerate beans?
No problem!
Substitute 1.5 pounds ground beef, chicken, or turkey for the beans.
Tasty Tuesday: Easy Peasy Lamb Skewers
Easy Peasy Lamb Skewers
Wrap up the summer with some quick and easy BBQ! Don't have a grill? No problem! See the notes for an oven cooked option.
Ingredients
- 1/3 cup avocado oil
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 2 cloves garlic minced
- 1 1/2 tsp sea salt
- 1 tsp ground black pepper
- 1 bay leaf
- 1.5 pounds lamb leg or shoulder cut into 2 inch cubes
- Juice from 1 lemon
Instructions
- In a large bowl, whisk the first seven ingredients until combined.1/3 cup avocado oil, 1 tsp dried thyme, 1/2 tsp dried oregano, 2 cloves garlic, 1 1/2 tsp sea salt, 1 tsp ground black pepper, 1 bay leaf
- Add the lamb and juice of 1 lemon, and marinate for at least 2 hours, or overnight.1.5 pounds lamb leg or shoulder, Juice from 1 lemon
- Thread the lamb pieces onto skewers. (If using wooden skewers, be sure to soak them in water for 20 minutes first).
- Preheat your grill on high for 10-15 minutes. Grill the lamb uncovered, turning every 1-2 minutes, until lamb is cooked to desired doneness (Total cook time for medium-medium rare is 7-8 minutes).
- Serve and enjoy!
Notes
Enjoy with:
Grilled vegetables (zucchini, yellow squash, red onion, bell peppers and mushrooms are all great choices).
Quinoa tabouleh
Brown rice
Medterranean salad of tomatoes, peppers, and cucumber dressed in red wine and olive oil
No grill? No problem! Broil in the oven on a broiling pan for 2-4 minutes on each side (flip once). Cubes should be evenly browned but still pink in the middle.
Tasty Tuesday: Pineapple Blueberry Dessert Cup
Pineapple Blueberry Dessert Cup
Try this easy peasy refreshing dessert on a warm summer's night or as a snack at work for the perfect decadent pick me up!
Ingredients
- 1/2 cup fresh blueberries
- 1/3 cup fresh or frozen pineapple chunks
- 2 Tbsp. tahini
- 1 Tbsp. unsweetened shredded coconut
Instructions
- In a small bowl, layer the ingredients in the following order: blueberries, pineapple, tahini, shredded coconut.1/2 cup fresh blueberries, 1/3 cup fresh or frozen pineapple chunks, 2 Tbsp. tahini, 1 Tbsp. unsweetened shredded coconut
- Mix thoroughly and enjoy!
Notes
Want to mix it up? Try adding any of the following:
-1 tsp lemon zest
-1T. toasted pecans
-2 tsp chopped fresh mint
Tasty Tuesday: Asian Salad with Fresh Peaches
Asian Salad with Fresh Peaches
Summer is finally here and peaches and other fruit are in full swing! Add a little sweetness to your life with this easy, delicious summer meal.
Ingredients
Marinade
- 1 1/2 lbs chicken or tempeh cut into 1" cubes
- 2 tbsp avocado oil
- 2 tbsp toasted sesame oil
- 1/4 cup coconut aminos
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
Salad Dressing
- 2 tbsp toasted sesame oil
- 1 tbsp avocado oil
- 2 tbsp rice vinegar
- 2 tbsp coconut aminos
- 1/4 tsp garlic powder
- 2 dashes ground ginger
- 1 pinch sea salt
- 5-6 drops stevia Can substitute 1 tsp. honey
Salad
- 6 cups mixed greens
- 1 large avocado diced
- 2 very ripe peaches diced
- 1/3 cup toasted sesame seeds
Instructions
- Preheat the oven to 425°F. Line a metal baking sheet with parchment paper and set aside.
- In a large bowl, mix the marinade ingredients together. Add the chicken or tempeh, set aside, and allow to marinate for 15-30 minutes2 tbsp avocado oil, 2 tbsp toasted sesame oil, 1/4 cup coconut aminos, 1/4 tsp ground ginger, 1/4 tsp garlic powder, 1 1/2 lbs chicken or tempeh
- While chicken is marinating, whisk the dressing ingredients together in a small bowl until thoroughly mixed. Taste; adjust seasonings to your liking.2 tbsp toasted sesame oil, 1 tbsp avocado oil, 2 tbsp rice vinegar, 2 tbsp coconut aminos, 2 dashes ground ginger, 1 pinch sea salt, 5-6 drops stevia, 1/4 tsp garlic powder
- Place the chicken or tempeh on the prepared baking sheet. Bake at 425° for 15 minutes, or until chicken (if using) registers an internal temperature of 165° F.1 1/2 lbs chicken or tempeh
- Meanwhile, place mixed greens in a large salad bowl. Add avocado, peaches, and sesame seeds.6 cups mixed greens, 1 large avocado, 2 very ripe peaches, 1/3 cup toasted sesame seeds
- Pour salad dressing over top and gentle toss, until ingredients are mixed together. Be careful not to allow the avocado and peach to accumulate at the bottom of the bowl.
- Place a bed of salad on each plate, then top with chicken or tempeh. Serve and enjoy!
Tasty Tuesday: Asian Salmon with Roast Vegetables
Asian Salmon with Roast Vegetables
This quick and easy one pan dinner is the perfect meal for a busy week night. Salmon is high in omega 3 fatty acids, making this a heart healthy, anti-inflammatory meal. Romanesco, a hybrid of cauliflower and broccoli, is full of fiber, and vitamins A, C, and K. Nourish yourself and your family with this double hitter.
Ingredients
- 1 large head romanesco, chopped into 1 inch pieces
- 3 tbsp avocado oil, divided
- 2 tbsp coconut aminos
- 2 tbsp toasted sesame oil
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 1/8 tsp salt
- 1 pound salmon fillet
Instructions
- Preheat the oven to 375°F.
- Place the romanesco in a 9 X 13 glass baking dish. Drizzle with remaining 1.5 tbsp of avocado oil. Stir well, until romanesco is coated.1 large head romanesco,, 3 tbsp avocado oil,
- Bake romanesco for 15 minutes.
- Meanwhile, prepare the sauce. In a small bowl, add the coconut aminos, the sesame oil, 1.5 tbsp of avocado oil, garlic powder, ground ginger, and salt. Whisk until blended; set aside.3 tbsp avocado oil,, 2 tbsp coconut aminos, 2 tbsp toasted sesame oil, 1/4 tsp garlic powder, 1/4 tsp ground ginger, 1/8 tsp salt
- When timer for romanesco goes off, take the romanesco out of the oven, leaving it in the pan. Carefully place the salmon fillet, skin side down, on top. Pour the sauce over the salmon.1 pound salmon fillet
- Bake at 375° for 12-17 minutes, until fish flakes easily and a meat thermometer registers an internal temperature of 145°F. Do not overcook.
- Serve and enjoy!
Tasty Tuesday: Detoxifying Spring Salad
Detoxifying Spring Salad
Spring is the Season of the liver, our main detoxification organ. Fresh, bitter greens, such as dandelion, arugula, and endive stimulate digestion and support the liver. Pomegranate seeds are natural detoxifiers and lend a sweet crunchy punch.
Ingredients
- 8 c Mixed Greens Bitters such as dandelion, endive, arugula, watercress
- 1 Avocado, large Cubed
- 1/2 c Pomegranate Seeds
- 1/3 c Walnuts Toasted, chopped
- 2 c Cooked Chicken (optional) Shredded or diced
Salad Dressing
- 1/4 c Olive Oil Extra Virgin
- 2 Tbsp Red Wine Vinegar
- 1 tsp Yellow Mustard
- 1 pinch Sea Salt
- 1/8 tsp Garlic Powder
- 4 drops Stevia (or 1/2 tsp Honey)
Instructions
- Place first 4 ingredients in a Salad Bowl. Toss to combine.8 c Mixed Greens, 1 Avocado, large, 1/2 c Pomegranate Seeds, 1/3 c Walnuts
- Place Salad Dressing ingredients in a small mixing bowl or glass measuring cup. Whisk to combine.1/4 c Olive Oil, 2 Tbsp Red Wine Vinegar, 1 tsp Yellow Mustard, 1 pinch Sea Salt, 1/8 tsp Garlic Powder, 4 drops Stevia
- Plate the Salad. Divide Chicken evenly among salad plates, if using. Drizzle Dressing over each salad.2 c Cooked Chicken (optional)
Notes
Tasty Tuesday: Hearty Spring Soup
Hearty Spring Soup
A warming classic, perfect for bridging the seasons between winter and spring.
Ingredients
- 1 large Leek sliced
- 2 cloves Garlic crushed
- 1 1/2 cups Carrot shredded
- 3 stalks Celery sliced
- 1 medium Zucchini sliced into half moons
- 4 cups Low Sodium Broth Chicken or Vegetable
- 1 Tbsp Italian seasoning (sage, oregano, basil, rosemary, thyme)
- 1-1 1/2 tsp Sea Salt
- 1 1/2 tsp Parsley
- 1 1/2 Tbsp Cumin ground
- 1/4 tsp Black pepper
- 2 1/2 cups cooked kidney beans
- 3 cups cooked shredded chicken (optional)
Instructions
- Combine all ingredients except for the chicken or kidney beans a large pot and set on the stove on high heat. Bring to a boil1 large Leek, 2 cloves Garlic, 1 1/2 cups Carrot, 3 stalks Celery, 1 medium Zucchini, 4 cups Low Sodium Broth, 1 Tbsp Italian seasoning, 1-1 1/2 tsp Sea Salt, 1 1/2 tsp Parsley, 1 1/2 Tbsp Cumin, 1/4 tsp Black pepper
- Turn the heat down to low, and simmer for 1 hour.
- Add kidney beans and optional chicken. Heat just to warm through.2 1/2 cups cooked kidney beans, 3 cups cooked shredded chicken
- Remove from heat. Serve and enjoy!
Notes
This recipe has been heavily modified from the original. It was inspired by "Minestrone Soup" from Danielle Walker's book "Against All Grain: Meals Made Simple."
Tasty Tuesday: Yellow Coconut Curry
Yellow Coconut Curry
Vegetarian option available!
Ingredients
- 3 tbsp coconut oil
- 1 medium sweet yellow onion diced small
- 1 1/4 lbs boneless skinless chicken breast, diced into bite-sized pieces OR 2 cups cooked chickpeas (vegetarian option)
- 3 cloves garlic finely minced or pressed
- 3 tsp ground turmeric
- 1 tbsp fresh ginger finely minced (or 2tsp ground ginger)
- 2 tsp ground coriander
- 3 tbsp organic yellow curry paste
- 13.5 ounce can coconut milk
- 1 1/2 cups carrots shredded
- 1/2 head cauliflower chopped into bite size pieces
- 2-3 cups swiss chard loosely packed
- Dash salt to taste
- 11 drops stevia or 1-2 tbsp. coconut sugar, optional
- 1/2 tsp black pepper freshly ground
- 1-2 tbsp lime juice
- 1/4 cup fresh cilantro finely chopped
Instructions
- In a large pan, heat the coconut oil over medium-high heat. Add the onions and sauté until slightly softened, about 5 minutes.3 tbsp coconut oil, 1 medium sweet yellow onion
- If using chicken, add the chicken to the pan and cook for about 5 minutes, stirring often. Cook the chicken until the internal temperature reaches 165ºF.1 1/4 lbs boneless skinless chicken breast, diced into bite-sized pieces OR 2 cups cooked chickpeas (vegetarian option)
- Add the garlic, turmeric, ginger, and coriander and cook for about 1 minute until fragrant.3 cloves garlic, 3 tsp ground turmeric, 1 tbsp fresh ginger, 2 tsp ground coriander
- Next, add curry paste, coconut milk, carrots, and cauliflower. Mix until the coconut milk and curry combine and then reduce heat to low and simmer for about 10 minutes, or until sauce reaches desired thickness.3 tbsp organic yellow curry paste, 13.5 ounce can coconut milk, 1 1/2 cups carrots, 1/2 head cauliflower
- Add swiss chard and stir until wilted. Add chickpeas, if using.2-3 cups swiss chard
- Taste the curry and add salt if needed and/or stevia or coconut sugar to balance spice if desired. Add fresh pepper, and lime juice.Dash salt, 11 drops stevia, 1/2 tsp black pepper, 1-2 tbsp lime juice
- Serve topped with cilantro and enjoy!1/4 cup fresh cilantro
Notes
Recipe inspired by Yellow Thai Chicken Coconut Curry https://www.averiecooks.com/yellow-thai-chicken-coconut-curry/