Chocolate Chip Cookie Dough Smoothie

Keeping my energy up today with this Chocolate Chip Cookie Dough Green Smoothie. I blended in some Project Juice Chocolate Chip Cookie Dough Cashew Butter and topped with gr8nola’s Original granola. 👌🏻

Here’s what you’ll need to know: in a high-speed blender blend together 1/2 cup cashew milk, 1/4 avocado, 1 handful spinach, 1/2 cup pineapple (frozen), 1 tbsp project juice chocolate chip cookie dough cashew butter, vanilla MRM’s veggie elite protein powder, 5 ice cubes. Blend for 60-90 seconds, or until smooth. Pour in a bowl or weck jar, and top with gr8nola. Enjoy, it's #smoothietime!

chocolate chip cookie dough smoothie.png

What You’ll Need

1/2 cup cashew milk, unsweetened

1/4 avocado

1 handful spinach

1/2 cup pineapple (frozen)

1 tbsp Project Juice Chocolate Chip Cookie Dough Cashew Butter

1 scoop MRM’s veggie elite protein powder, vanilla

5 ice cubes

2 tbsp gr8nola granola

What You’ll Need To Know

  1. Blend for 60-90 seconds, or until smooth.

  2. Pour in a bowl or weck jar, and top with gr8nola.

  3. Enjoy, it's #smoothietime!

Greek-Style Buddha Bowl

greek buddha bowl

This Greek-style Buddha bowl is a fab mix of grilled veggies, avocado, a spinach cucumber, tomatoes, pickled onion salad and Souvlaki chicken for a really healthy and balanced meal in one bowl. In this chicken-veggie kebab recipe, the meat is marinated in a lemony olive oil mixture, much like traditional Souvlaki. Enjoy this recipe with hummus, cucumber and a red pepper for a really colorful and nutritious meal.

I love Buddha Bowls because, like salads, you can customize them to your liking for a delicious and nutritious meal. Here's what you'll need to build a balanced bowl every time:

1. LEAFY GREENS: Begin with a bed of greens like arugula, baby kale, romaine, spinach, mixed greens, red or green leaf lettuce

2. VEGGIES: Add as much raw veggies as you want. Some of my favorites are: cucumbers, shredded carrots, red cabbage, peppers, sprouts, shredded beets, radishes, tomatoes, scallions, onions, broccoli

3. FATS, CARBS AND PROTEIN:  Choose 1-2 of each from the following categories:

Healthy Fat – avocado, walnuts, almonds, pine nuts, olive oil, hummus, hemp seeds, coconut flakes, sunflower seeds, sesame seeds

Protein – chickpeas, black beans, tofu, tempeh, nuts, edamame, white beans, kidney beans, (non-vegan version: hard-boiled eggs, chicken, fish)

Complex Carbohydrates – quinoa, brown rice, roasted sweet potatoes, farro, barley

4. Optional Add-Ins: I like to add roasted vegetables especially in the winter for added warmth and satiety. And, in the Summer, grilling my veggies are a must!

greek buddha bowl

Greek-Style Buddha Bowl

(Gluten-Free, Plant-Based, Paleo, Whole30)


What You'll Need

Souvlaki Marinade
1 lemon, juiced
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
3 cloves garlic, crushed
Sea salt, to taste
Pepper, to taste

Skewers
4 chicken breast, tenderized and cut into 1" cubes
2 medium purple onions, cut into 1" pieces
2 green bell peppers, cut into 1" 
1 pineapple, cubed and cut into 2" 
4 zucchini, cut into 1" rounds
pieces skewers

Salad
4 medium Persian or English cucumbers, diced
2 cups cherry or grape tomatoes, cut in halves
1/8 cup olive oil
1/4 cup pickled red onion
Fresh dill, chopped
Juice from 2 lemons
Sea salt, to taste
2 avocados

What You'll Need To Know

In a large glass bowl, Souvlaki Marinade ingredients; add chicken, and veggies, and stir to coat. Cover, and refrigerate for 2 to 3 hours.

Preheat grill for medium-high heat. Thread chicken, peppers, zucchini, pineapple, and onions onto skewers.

Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

While the skewers are grilling or marinating, mix together in a large bowl all of the salad ingredients, with the exception of the avocado.

Plate and top with 1/4 sliced avocado on each.

Recipe makes 8 servings.

 

Lamb and Lentil Tarragon Stew

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Happy Friday! The first day of Fall has come and gone, and I love warm, comforting meals that include some of my favorite seasonal flavors like pumpkin, roasted veggies, stewed meats, and earthy spices. It's also time to take out the slow cooker and put it to good use, which is what I've been doing this week! Using a slow cooker is a healthy way to prepare a hot meal. There is nothing better than coming home at the end of a chilly fall day to a dinner that is ready to serve and has your whole kitchen filled with delicious, seasonal aromas.

This Lamb and Lentil Tarragon Stew can be prepped in the morning (or night before) and left alone to cook while you’re out handling the much more important things in life.

Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew

What You'll Need

1.5 cups lentils
2 quarts bone broth
1 cup water
1-1.5 pounds Lamb, boned and diced square-cut shoulder
1 cup carrots, sliced
1 cup turnips, sliced
1 yellow onion, diced
2 celery stalks, sliced
1/2 cup small fingerling potatoes, sliced in half
3 cloves Garlic, diced
1 sprig rosemarry
2 sprigs tarragon
1/8 cup sherry
1/2 tablespoon red pepper
1/2 teaspoon cumin
sea salt, to taste
Mix ingredients together in crock pot and cook on low for 4 to 6 hours.

What You'll Need To Know

1. Mix ingredients together in crock pot and cook on low for 5 to 6 hours.

Notes:

  • Lamb boned and diced square cut shoulder are perfect in stews or casseroles.
  • Meat from the shoulder needs to be trimmed of excess fat first.
  • The leg gives neater, leaner pieces of meat than the shoulder, but both are meltingly tender and have fantastic flavor.

Recipe makes 6-8 servings.

What are your favorite slow cooker recipes? Share it with me here!

Heirloom Tomato and Peach Salad

Heriloom Tomato and Peach Salad
Heriloom Tomato and Peach Salad

Staying fresh with this heirloom tomato and peach salad! I’m all about this Heirloom tomato salad with peaches as part of my lunch.

Heriloom Tomato and Peach Salad
Heriloom Tomato and Peach Salad

What You'll Need

Zest and juice of 1 lemon
1/8 teaspoon fine sea salt
1/8 cup fresh cilantro
1/8 cup fresh basil
1/2 red onion, sliced
1 tablespoon MCT oil or olive oil
4 green-striped, yellow or other heirloom tomatoes, sliced
2 peaches, sliced
pepper, to taste

What You'll Need To Know

1. In a large bowl, whisk together lemon zest and juice, MTC oil, and salt.

2. Add peaches, cilantro, basil, and tomatoes, and toss.

3. Let sit at least 10 minutes to allow flavors to blend; serve at room temperature or chilled. Enjoy!

Smoked Salmon Avocado Bun Breakfast Burger (Paleo, Whole30, Gluten-Free)

A simple, yet super delicious was to enjoy breakfast! An Avocado Bun can be the base to any combination, but one that I’m loving at the moment is this combination — smoked salmon, egg, bacon, and plant-based mayo.

Smoked Salmon Avocado Bun Breakfast Burger

Smoked Salmon Avocado Bun Breakfast Burger

Messy, savory burgers are a delicious American tradition. And, it's not often the bun that are the messy part of the burger. This has changed ever since avocado burger bun has made that tasty appearance on our Instagram feeds.

You can thank Colette Dike of Fooddeco for this revolutionized concept of buns. The Amsterdam-based food stylist drool-worthy pics of avocado burger buns, is basically a whole, halved, and skinned avocados sandwiching in some pretty amazing ingredients.

Earlier this week, I took a stab at this trend after seeing it on my instafriend's account, briewilly. It was so delicious! It's so many great things all in one meal! And, the best part is that it's gluten-free and keto-friendly with only 7 net carbs, 18g protein, and 46g fat.

What’s in it? Avocado, Just Mayo, in the middle (where the avo pit goes), Whole Foods smoked salmon, bacon, Vital Farms fried egg, sea salt and black sesame seeds.

Smoked Salmon Avocado Bun Breakfast Burger

Smoked Salmon Avocado Bun Breakfast Burger

Smoked Salmon Avocado Bun Breakfast Burger

Paleo, Whole30, Gluten-Free

Makes 1 serving

What You'll Need

1 avocado, halved, pitted and skinned
1 slice smoked salmon
1 tablespoon Just Mayo
2 slices crispy bacon
1 fried egg
sea salt, to taste
1 pinch black sesame seeds

What You'll Need To Know

1. Slice the avocado in half and use a spoon to remove the pit. Carefully remove the skin from the avocado and set avocado aside on a plate.

2. Add Just Mayo to the middle of the avocado (bottom layer) where the pit would go.

3. Next, add a layer of smoked salmon, followed by a fried egg, and two pieces of bacon.

4. Place the top layer avocado and sprinkle with sea salt and sesame seeds.

 

Grilled Salmon with Mango Papaya Salsa

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Salmon is so good for you! It's an excellent source of Omega-3 fatty acids (aka "brain food".) It's also packed with vitamin D which is vital for maintaining your overall health. One 100g serve of salmon can provide you with a day's worth of vitamin D.

This Grilled Salmon with Mango Papaya Salsa recipe is amazing! The mix of sweet and tangy mango papaya salsa and grilled salmon together create a burst of complimenting flavors. The great thing about this grilled salmon recipe is that it can be made ahead of time and paired with a salad or a side of quinoa or asparagus.

If making grilled salmon intimidates you, don’t worry! It’s really easy. Simply, make sure the gates are cleaned, preheat the grill until the grates are nice and hot, and let the fish cook with the lid closed as much as possible for at least 5-6 minutes before flipping it.

Don't have a grill or the weather simply doesn't permit? You can use a stove top grill pan or bake the salmon. It'll turn out just as nice as the grill.

Grilled Salmon Fillets with Papaya Salsa 2
Grilled Salmon Fillets with Papaya Salsa 3

What You'll Need

2 large salmon fillets (6-8oz)
Sea salt, to taste
Fresh ground pepper, to taste
1 Tbsp. extra virgin olive oil
2 mango's, cubed
1 fresh papaya, cut in half, seeds removed and cubed
1 small red onion, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 handful of fresh cilantro, chopped
2 cloves garlic, pressed
2 limes, juice of
1 tsp. lime zest
2 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
Salt and pepper to taste

What You'll Need To Know

Salsa:

Place cubed mango's and papaya in a large ceramic bowl, add the diced onion, peppers, chopped basil and garlic.

Mix in the lime juice and zest, add the olive oil and red wine vinegar and stir.

Season to taste with some salt and pepper.

Refrigerate until ready to serve.
 

Salmon:

Preheat grill to med/high heat

Season room temperature salmon fillets with salt and pepper. lightly brush with extra virgin olive oil

Lightly brush the grill with olive oil as well

Grill fish, starting flesh side down for about 2-3 minutes per side until done (the flesh should all be opaque)

Serve immediately with Mango Papaya salsa.

Recipe makes 4-6.

Healthy Tips for a Lean BBQ Season + Dijon Vinaigrette Recipe

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Springtime is the start of warm weather and grilling season. It's synonymous with grilling for many American families, and why not? When the weather is warm, we spend more time outdoors and try to stay out of the hot kitchen.

The days start to get longer, and it starts to stay lighter longer, and the evenings tend to seem a little less jam-packed with activities than usual. These are all great reasons to look to the barbecue for dinner inspiration.

But before you dust off that grill, call over some friends, I have some tips to help you enjoy the BBQ season while keeping your meals as lean and healthy as can be without compromising on the fun.

Healthy Tips for a Lean BBQ Season
Healthy Tips for a Lean BBQ Season
Healthy Tips for a Lean BBQ Season

Healthy Barbecue Tip No. 1: Bold ingredients add great flavor to grilling sauces and marinades.

You can add bold flavors without adding too many calories or fat grams. Here are some of my favorite ingredients for sauces and marinades: Worcestershire sauce: 2 tablespoons contain 30 calories, 0 grams fat, and 390 milligrams sodium Chili sauce: 2 tablespoons contain 40 calories, 0 grams fat, and 960 milligrams sodium (depending on brand)

Tomato paste: 2 tablespoons contain 30 calories, 0 grams fat, and 20 milligrams sodium Molasses: 2 tablespoons contain 120 calories, 0 grams fat, and 40 milligrams sodium Soy sauce (less-sodium type): 2 tablespoons contain 20 calories, 0 grams fat, and 1150 milligrams sodium

Healthy Barbecue Tip No. 2: Have large resealable plastic bag, will marinate!

One of the easiest ways to marinate meat, chicken, fish or vegetables is to place them inside a large, resealable plastic bag. Set the bag in a medium sized bowl, then drizzle the marinade over the food. Seal the bag, eliminating any excess air. The food should be surrounded by the marinade. Keep marinating in the refrigerator until you're ready to grill.

Healthy Barbecue Tip No. 3: A little sweetness is good, but more is not better

Adding a small amount of a sweet ingredient (like fruit juice, brown sugar, honey or molasses) to the marinade or grilling sauce can be a good thing. It adds flavor and helps to balance other bold spices in the marinade or sauce. But too much sweetness can encourage the meat, fish, or vegetables to burn when they're grilled over high heat.

Healthy Barbecue Tip No. 4: Throw some vegetables on the grill

The best part about grilling vegetables is that you don't have to worry about overcooking them as you do with some types of meat. And vegetables seem to taste better grilled than they do cook any other way. Marinating vegetables will help them caramelize better when they're grilled, and it's the caramelization that brings the best flavors. Just submerge the vegetables in a marinade for about an hour before putting them on the grill. If you don't have that kind of prep time, just coat the vegetables ever so lightly with a little olive oil or canola oil.

Healthy Barbecue Tip No. 5: Deconstruct your favorites

Sure, hot dogs aren't the poster child of healthy eating, but deconstructing your favorite BBQ meal is a way to make it a bit healthier. A hot-off-the-grill, juicy, ConAgra Hebrew National® All-Beef Franks hot dogs are one of grilling season’s ultimate greatest pleasures. But, who says you have to be deprived when you’re eating clean? With a well-chosen hot dog, bun and fresh toppings, you can make the best of the wurst. I LOVE deconstructing mine by creating a salad with bold colors and fresh ingredients. I usually will top it with sauerkraut and a dijon vinaigrette for some wholesome, quality eating. Want the recipe? Continue reading!

Healthy Barbecue Tip No. 6: Be sensible about servings

  • Encourage eating smaller portions by grilling the meat in smaller portions, such as:
  • 1/4 pound burgers (made with extra-lean ground sirloin) instead of 1/3 or 1/2 pound patties.
  • Filet mignon-sized steaks instead of 10- to 16-ounce steaks.
  • Kabobs made with small pieces of meat, alternated with vegetables.
  • Link sausage cut lengthwise in half instead of grilled whole.
  • Thin slices of larger cuts of meat (such whole pork tenderloin, roasts, etc). Let the meat rest 10 minutes after cooking, then slice before serving to family or guests.

Healthy Tips for a Lean BBQ Season

What You'll Need

INGREDIENTS
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 garlic clove, finely minced
1/2 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper

What You'll Need To Know

Whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper.
 

I've partnered with ConAgra Hebrew National® All-Beef Franks to bring you this lean BBQ tips. As always, all opinions are my own.

Tandoori Spiced Chicken with Brown Rice and Sweet Potato

Tandoori-Spiced-Chicken-with-Brown-Rice_5.jpg

Irresistible, tangy and fragrantly spiced, this Tandoori Spiced Chicken with Brown Rice and Sweet Potato is a perfect weeknight dinner meal and weekday lunch. Once you have stocked up on spices at the supermarket, they will last you forever and you can use them for a variety of meals.

If you don't want to use brown rice, you can also use quinoa, which is a great wheat-free alternative to other grains and is an amazing source of protein, containing all nine essential amino acids.

For a quick meal prep, I recommend cooking your brown rice or quinoa ahead of time, as well as, the sweet potato.

Tandoori Spiced Chicken and Brown Rice with Sweet Potato
Tandoori Spiced Chicken and Brown Rice with Sweet Potato
OLYMPUS DIGITAL CAMERA

What You'll Need

6 boneless, skinless chicken thighs
1/4 cup roughly chopped peeled fresh ginger
1 1/2 tablespoon sweet paprika
sea salt, to taste
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
6 bay leaves, crumbled
4 cloves garlic, roughly chopped
1/4 cup water
1 1/2 cups cooked brown rice
1 sweet potato, diced
1 tablespoon coconut oil
salt, to taste
pepper, to taste

What You'll Need To Know

Preheat oven 450 degrees. In a mixing bowl, add the sweet potato, salt, pepper and coconut oil, massaging the sweet potato with the coconut oil to evenly coat. Place sweet potato in a shallow baking dish and roast for 25-30 min.

Arrange chicken in a wide, shallow dish. Put the ginger, paprika, 1 teaspoon of the salt, garlic powder, cinnamon, cloves, cardamom, cayenne, bay leaves, garlic, onion and 1/4 cup water into a blender, and purée until smooth. Pour over chicken, tossing to coat. Cover and chill for 8 hours or overnight.*

Place in preheated oven and immediately reduce heat to 350°F. Bake for 25 to 30 minutes, basting occasionally. Increase heat to 400°F for the last 10 minutes of cooking to brown chicken.

Plate with 1 cup brown rice, 1/2 cup sweet potato, and 1 chicken thigh.

* If you are crunched on time, you can cook the chicken after 10 minutes of being marinated. But, the longer it sits in the marinade , the better!

Recipe makes 6.

Open-Face Spinach Omelette

Open-Face Spinach Omelette letsregale.com

Omelets can be tricky to make. You have to cook them just the right amount in order to flip them without breaking, which is why an open-faced omelette is great. It’s like eating a salad on top of a bed of protein.

This open-faced spinach omelette is one of my favorite breakfasts dishes. It is super easy and quick to prepare, making it perfect for those mornings when you are in a rush.

Bright vegetables, like bell peppers, tomatoes, and spinach, which are filled with vitamins A and C, take center stage in this dish. I've also have added grass-fed cottage cheese to the egg mixture for this tasty breakfast, and sprinkled in on top. You might think it weird to add cottage cheese to an omelette, but tt has the texture of feta, no salt and a great added boost of protein.

Open-Faced Spinach Omelete_11
Open-Faced Spinach Omelete_20
Open-Faced Spinach Omelete_14

What you’ll need

3 eggs
2 tablespoons cottage cheese, divided
1/2 chopped basil
sea salt to taste
ground black pepper to taste
1 tablespoon Coconut oil, divided
1/4 cup onion, chopped
8 cherry tomatoes, chopped
1/4 yellow bell pepper, chopped
1/4 avocado, chopped
1 cup baby spinach

What you’ll need to know

Whisk the eggs, 1 tablespoon cottage cheese and basil together.

Season to taste. Heat 1/2 tablespoon coconut oil in a non-stick small fry pan over medium heat cook onion until translucent, then add in tomatoes and bell pepper.

In a second non-stick small fry pan heat 1/2 tablespoon coconut oil over medium heat and pour in egg mixture.

Cook for 2-3 minutes, sprinkle in tomato, onion, bell pepper, avocado and cottage cheese and season to taste. Move pan under broiler to brown the top for a minute or two. Serve with baby spinach.

Next time I make this, I’m adding bacon. (Cause everything taste better with bacon! Right?)

 

Zoodles with Chicken Tomato Sauce

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Zoodles! Spiralized zucchini with chicken cooked in a sofrito sauce. There's something so delicious about spiralized zucchini. This recipe is very easy to prepare and cook. All under 30 minutes!

A little secret to speeding up the process is using leftover chicken. I had leftovers of a rotisserie chicken and had decided to use that. That's how this whole recipe came about! 

zoodles with chicken sofrito
zoodles with chicken sofrito

What You'll Need
2 zucchini
10 cherry tomatoes
1/4 yellow onion, minced
1/2 red bell pepper, minced
2 cooked chicken breasts, minced (I used a leftover rotisserie chicken)
1 tablespoon, Spanish smoked paprika
Sea Salt, to taste
Pepper, to taste
1/2 tablespoon extra virgin coconut oil (1 tablespoon if using a copper type pan)

What You'll Need To Know
In a non-stick pan melt the coconut oil on a medium heat. saute the onions until translucent. Add the tomatoes, red bell pepper, salt, pepper, and smoked paprika and let ingredients cook for about 5 minutes. Add the chicken, mixing it together, and let it cook for 5 minutes. During this time spiralize two zucchini’s and add them to the chicken mix, cooking for 3 minutes. Serve and enjoy!

Cauliflower Couscous Bowl

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking One of my favorite ways to prepare cauliflower is to rice it so it looks like couscous. It is a healthy and nutritious, and not to mention gluten-free.

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking

What You'll Need

1/2 green bell pepper, chopped 1/4 onion, chopped 4 garlic cloves, minced a handful of cilantro, chopped pepper, to taste salt, to taste 1/2 cup asparagus, chopped 1/2 tablespoon cumin

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking

You'll first want to start by cooking the onions until they are fragrant and translucent. Then, you will want to add in the bell pepper, asparagus, garlic and cilantro and cook until the asparagus are slightly tender. Add cumin, salt and pepper.

Cauliflower Couscous Bowl, gluten-free, vegan, vegan recipe, gluten-free recipe, healthy recipe,  healthy cooking

It’s amazing how the texture and the look of the cauliflower looks like real couscous when it’s “riced.” But, you’ll want to be careful not to over mix; you don’t want to puree the cauliflower at all. Once you have the “couscous” ready, toss the mix with the rest of the ingredients, but not too much so it stays fluffy.

Cauliflower Couscous Bowl
Ingredients
  • 1/2 green bell pepper, chopped
  • 1/4 onion, chopped
  • 4 garlic cloves, minced
  • a handful of cilantro, chopped
  • pepper, to taste
  • salt, to taste
  • 1/2 cup asparagus, chopped
  • 1/2 tablespoon cumin
Instructions
  1. Pulse cauliflower in a food processor until it’s “riced” and the size of couscous. Careful not to over mix, you don’t want to puree the cauliflower at all.
  2. Next, you'll want to start by cooking the onions until they are fragrant and translucent. Then, you will want to add in the bell pepper, asparagus, garlic and cilantro and cook until the asparagus are slightly tender. Add cumin, salt and pepper.
  3. Toss everything together in a bowl and enjoy.

 

Berry Vanilla with Chia Seeds Smoothie

Berry-Vanilla-Smoothie.jpg

Berry Vanilla Smoothie, gluten-free, berry vanilla, vegan, healthy recipe, recipe, smoothie recipe I love smoothies. The thing to watch out for though, is that most smoothies that you’d get at a restaurant or juice shops are loaded with unhealthy sugary additives (like ice cream or frozen yogurt) which you really don’t need to make smoothies taste good. When done right, smoothies are a great way to get a ton of nutrients without adding sugar or compromising fiber. This Berry Vanilla with Chia Seeds is one of my favorite recipes that I have been making for years. This recipe is not only healthy, it's berry delicious. You may substitute the raspberries or blackberries for any other berries or fruit. I love adding the chia seeds to this because the chia seeds provide Omega-3 Fatty Acids, fiber, and minerals.

It is extremely easy to make your own smoothies at home: all you need is a blender, a few ingredients, and 5 minutes.

Berry Vanilla Smoothie, gluten-free, berry vanilla, vegan, healthy recipe, recipe, smoothie recipe

What You'll Need

1/2 cup raspberries 1/2 cup blueberries 1/2 cup blackberries 1 tablespoon chia seeds 2 cups coconut water 12 ice cubes

If you freeze your berries ahead of time, you can omit the ice cubes.

Berry Vanilla Smoothie, gluten-free, berry vanilla, vegan, healthy recipe, recipe, smoothie recipe

You'll want to place all of the ingredients in a blender, mix and enjoy!

Berry Vanilla Smoothie, gluten-free, berry vanilla, vegan, healthy recipe, recipe, smoothie recipe

What To Love:

  • Chia seeds are rich in polyunsaturated fats, especially omega-3 fatty acids. Chia seeds' lipid profile is composed of 60 percent omega-3s, making them one of the richest plant-based sources of these fatty acids -- specifically, of alpha-linolenic acid, or ALA. The omega-3s in chia seeds can help reduce inflammation, enhance cognitive performance and reduce high cholesterol.
  • Berries in general are considered low in terms of their glycemic index (GI), making them a perfect add-in to smoothies.
Berry Vanilla Smoothie
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 1 tablespoon chia seeds
  • 2 cups coconut water
  • 12 ice cubes
Instructions
  1. You'll want to place all of the ingredients in a blender, mix and enjoy!

 

Spinach Tarragon Frittata

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Spinach Tarragon Frittata, gluten-free, vegetarian, breakfast, gluten-free breakfast, italian breakfast, healthy, recipe, healthy recipeA frittata is just an Italian version of an omelette. Frittatas were once my culinary nemesis. A simple dish that everyone else seemed to think they were so easy; mine always turned out dry, bland, and unappetizing. Through trial and error, I finally got it right.

One of the biggest mistakes that I was making is that I was making my frittata's much more complicated than they actually are. There isn't really a "right" way to make them. This recipe I created is what I have found works for me. It's simple to make. I do recommend a cast-iron or oven-safe non-stick skillet. However, a stainless steel pan will work, but you'll need extra oil to make sure the eggs don't stick to the pan.

Spinach Tarragon Frittata, gluten-free, vegetarian, breakfast, gluten-free breakfast, italian breakfast, healthy, recipe, healthy recipe

What You'll Need

3 Eggs 1/4 Onion 2 Garlic Cloves 1 teaspoon Tarragon 1 cup Spinach Salt, to taste 1 tablespoon oil

Spinach Tarragon Frittata, gluten-free, vegetarian, breakfast, gluten-free breakfast, italian breakfast, healthy, recipe, healthy recipe

I first started with pre heating my oven to 400 degrees.

In a mixing bowl I added my eggs vigorously. This will help to incorporate more air to allow a deeper filling and a fluffier result. I then added salt to taste, onions, garlic, tarragon and spinach and mixed the ingredients well. After all of my ingredients were mixed together, I transferred everything to a cask iron skillet, and cooked until the frittata began to set, about 2 minutes. I then popped it in oven and baked for 7-9 minutes.

Spinach Tarragon Frittata, gluten-free, vegetarian, breakfast, gluten-free breakfast, italian breakfast, healthy, recipe, healthy recipe

I love this frittata with the fragrance and after notes of tarragon and the comfort of spinach. You can really eat this for any meal, breakfast, lunch or dinner.

Spinach Tarragon Frittata, gluten-free, vegetarian, breakfast, gluten-free breakfast, italian breakfast, healthy, recipe, healthy recipe

Weekend breakfast or brunch? Just add hot buttered toast or a side of fruit. Light lunch? Add a green salad and olives. Simple Sunday dinner? A beautiful glass of wine and you’re good to go.

Spinach Tarragon Frittata, gluten-free, vegetarian, breakfast, gluten-free breakfast, italian breakfast, healthy, recipe, healthy recipe

What To Love

  • Aside from the simplicity, frittata's offer a good serving of protein, and so does the spinach.
  • Garlic is good source of selenium, garlic may be a more reliable source as well. Garlic is what scientists call a "seleniferous" plant: it can uptake selenium from the soil even when soil concentrations do not favor this uptake.

Spinach Tarragon Frittata
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 3 Eggs
  • 1/4 Onion
  • 2 Garlic Cloves
  • 1 teaspoon Tarragon
  • 1 cup Spinach
  • Salt, to taste
Instructions
  1. Pre heating my oven to 400 degrees.
  2. In a mixing bowl beat the eggs for a few seconds.
  3. Add salt to taste, onions, garlic, tarragon and spinach and mixed the ingredients well.
  4. Transferred everything to a cask iron skillet, and cook until frittata begins to set, about 2 minutes.
  5. Cook for 7-9 minutes until the eggs are set. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool for five minutes, then slice into wedges and serve. Leftovers will keep refrigerated for a week.

 

Shrimp Tacos with Mango Salsa

shrimp-tacos-with-mango-slsaThe sun has been shining, and the temperature has been rising. It looks like this year we only had a couple of weeks of winter in California. This week it's been in the low to mid 70's here in San Francisco. Even the evenings have been mild. This weather is getting me in the mood for summer. To get in the spirit of the warm climate, I decided to make Tacos de Camarones con Salsa de Mango (Shrimp Tacos with Mango Salsa). These have been one of my favorite types of tacos for many many years. The sweet, yet savory and spicy mango salsa balance out the shrimp. Simple and fresh, these warm weather tacos are ideal for serving at parties, picnics or a perfect Sunday dinner.

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What You'll Need

1lb shrimps 1 mango peeled, pitted, and diced 1/2 purple onion, minced 2-3 jalapeño, seeded and minced 2 tablespoon chopped fresh cilantro 3 limes, juiced kosher salt, to taste pepper, to taste 2 ripe avocados, halved, pitted, and peeled 2 garlic cloves 18 tortillas (I used the mini tortillas) Optional: Cotija Cheese Garnish: Cilantro leaves and 1 radish, sliced thinly

Shrimp Tacos with Mango Salsa, tacos, mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

In a bowl, I combined the diced mango, purple onion, jalapeños, cilanto, lime juice of two limes, and salt together. I set this aside while I prepared the rest of my ingredients.

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

Next, in a separate bowl I prepared the guacamole that will go on first onto the taco. This guacamole is very simple to make. Add in the finely chopped garlic, salt, lime juice of one lime, and avacados. Using a fork, smoothly mash the ingredients together. Your finished product should be smooth with some clumps.

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

With the shrimp, I lightly seasoned the shrimp with salt and pepper.

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

After my shrimp were seasoned with salt and pepper, I heated a large saute pan with oil over a high heat. One heater, I immediately added my shrimp and sauteed for 1 minute on each side, until the shrimps began to turn red. The shrimp should have a nice brown crust, tender and not over cooked.

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

Now that all of my ingredients are ready and mixed, the fun begins. Combine the cooked shrimp with the mango salsa.

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Once all the shrimp are pan seared, I placed a skillet over medium heat. Working in batches as necessary, warm both sides of the tortillas in the skillet. Top the tortillas with a dollop of guacamole and some shrimp and mango salad and garnish with cilantro leaves, radish slices and cotija cheese (optional). I served three per plate.

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What To Love

  • What I love about this recipe is that it is going back to my roots of Mexican cooking utilizing fresh ingredients, the principal involved in real Mexican cooking. Fresh is important because the freshness gives Mexican food its vitality and interest.
  • Shrimp is a good source of selenium and protein. One serving of shrimp contains 6g or protein!
  • Avocados are also considered as one of the healthiest foods in the planet because they contain in excess of 25 essential nutrients, including vitamin A, B, C, E, & K, copper, iron, phosporus, magnesium, and potassium. Avocados also contain fiber, protein, and several beneficial phytochemicals such as beta-sitosterol, glutathione and lutein, which may protect against various disease and illness.
  • Mangos contain antioxidants like quercetin, isoquercitrin, astragalin, fisetin, gallic acid and methylgallat present in mango protect the body against colon, breast, leukemia and prostate cancers.

Shrimp Tacos with Mango Salsa
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1lb shrimps
  • 1 mango peeled, pitted, and diced
  • 1/2 purple onion, minced
  • 2-3 jalapeño, seeded and minced
  • 2 tablespoon chopped fresh cilantro
  • 3 limes, juiced
  • kosher salt, to taste
  • pepper, to taste
  • 2 ripe avocados, halved, pitted, and peeled
  • 2 garlic cloves
  • 12 tortillas
  • Optional: Cotija Cheese
  • Garnish: Cilantro leaves and 1 radish, sliced thinly
Instructions
  1. In a bowl, I combined the diced mango, purple onion, jalapeños, cilanto, lime juice of two limes, and salt together. I set this aside while I prepared the rest of my ingredients.
  2. Lightly seasoned the shrimp with salt and pepper.
  3. Heat a large saute pan with oil over a high heat. One heater, I immediately added my shrimp and sauteed for 1 minute on each side, until the shrimps began to turn red. The shrimp should have a nice brown crust, tender and not over cooked.
  4. Next, mash the avocados together with the remaining lime juice and salt to taste in another bowl.
  5. Top the tortilla chips with a dollop of mashed avocado and some chicken salad and serve.

 

Kelp Noodle Pad Thai

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

I've been craving a lot of Pan Asian food lately, and I have some really great recipes for you. I want to share this Pad Thai recipe with you. Pad Thai is one of my absolute favorite dishes. Salty fish sauce, tart lime, spicy pepper, crunchy peanuts and refreshing cilantro. The best combination of flavors.

In 2013, I got a chance to learn how to make Pad Thai, amongst many other traditional Thai dishes while in Chiang Mai, Thailand.

Today, I decided to try something a little different using the recipe we learned from the Thai Cooking School. It's same, same but different to your traditional Pad Thai. I picked up a package of raw kelp noodles, and set out to recreate the same flavor I love, only in raw form. Kelp noodles are a food made from kelp, an edible brown seaweed that contains high amounts of iodine.

Marketed as a low-calorie alternative to pasta and other noodle varieties, kelp noodles contain kelp, sodium alginate (a form of seaweed-derived salt), and water. You can easily find them online on places like Amazon or Whole Foods.

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Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp noodles couldn’t be easier to prepare. No cooking is necessary – just soak them in purified water. Before getting started, I first took my kelp noodles out of their packaging and soaked them in a bowl of water. I let them soak while I was preparing my ingredients and blended my sauce. This help with separating the noodles.

For the sauce, I blended up a combination of fish sauce, raw almond butter, red chili flakes, garlic, onion and lime juice. In a blender or food processor, you'll want to blend the ingredients together until smooth. I tossed the mixture with the kelp noodles, using two utensils, using a gentle "lift and turn" method (like tossing a salad) so that they're coated well. I then added the carrots and bean sprouts.

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

I garnished it with green onion, cilantro, chopped peanuts, and a dash of sesame seeds. Once I took a bite, I knew I'd used the right ratios. The sauce was spot on. I also immediately fell in love with the crunch of the kelp noodles. I don't think I'll be making pad thai the traditional way anymore.

What To Love

What I love about this recipe is that it's much healthier than traditional Pad Thai without compromising the flavor.

  • Kelp noodles contain no fat, cholesterol, protein, or sugar. Per serving, they typically contain 1 gram of carbohydrates, 1 gram of fiber, and 35 milligrams of sodium. Kelp noodles typically provide 15% of your daily calcium needs and 4% of your daily iron needs per serving.

  • Almond butter provides one way to boost your almond intake. It offers health benefits thanks to its impressive nutritional profile with a great source of Healthy Fats, Fiber, Calcium, Cooper, Vitamin E and Magnesium.

  • Bean sprouts contain protein, vitamin C and B vitamins; they're especially a good sources of folate.

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

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Kelp Noodle Pad Thai

Raw, Gluten-Free, Vegetarian

Serves 4


What You'll Need


1 package raw kelp noodles

Garnish:

1 green onions, sliced

1/2 cup fresh cilantro

1/3 cup roughly chopped peanuts

a dash of sesame seeds

Optional: Sriracha sauce (Here is a great homemade recipe)

2 heaping tablespoons raw almond butter

4 cloves garlic, minced

2 cups fresh mung bean bean sprouts

1/2 onion, sliced 1/4 carrot, sliced

4 tablespoons fish sauce*

juice of 1 lime (or 1 tablespoon tamarin or white vinegar)

*You can easily make this a vegan dish by replacing the fish sauce with alternatives such as this one.


What You’ll Need To Know

  1. For the sauce, in a bowl mix in almond butter, red chili flakes, fish sauce, garlic, onion and lime juice. Keep mixing until a sauce forms.

  2. Add the bean sprouts and carrots and mix together in a bowl with the kelp noodles..

  3. Add the mixture with the kelp noodles. Using two utensils, use a gentle "lift and turn" method (like tossing a salad) so that they're coated well. (You don't want to cook the kelp noodles!)

  4. Taste-test for seasoning, adding more fish sauce or chili until desired flavor is reached.

  5. Garnish with cilantro, green onion and peanuts.



Citrus Arugula Salad with Scallops

recipe, gluten-free, salad, recipe, seafood, scallops One our favorite dishes includes scallops. Seared scallops make a simple, yet delectable meal. Fresh, tender, buttery and delicious, seared scallops are perfect for a romantic meal, too.  I love preparing them in this simple citrus arugula salad, and dressed with a lovely sweet citrusy taste of Cara Cara oranges. (Cara Cara's are in season!) However, Scallops have always been one of those tricky foods to cook. They have to be seared precisely right, and can easily be over cooked. After many attempts of trial and error, I've finally got it right.

Here is the thing, cooking scallops requires a hot pan so that they sear rather than steam. But, they also need to be dry when they hit the pan. Most scallops you buy at the store have been soaked in a liquid solution that keeps them looking white. You'll need to drain and rinse them thoroughly, then pat them dry with paper towels before you season and cook them. Once your scallops are dry and seasoned, heat a nonstick sauté pan over a high heat, and add a tablespoon oil. The oil needs to be very hot before you add the scallops — you should actually see just a tiny bit of smoke.

Cooking the scallops, you can follow a few tips shared in Thomas Keller's "Ad Hoc at Home". He writes that the best way to sear a piece of fish or meat is over high heat. After you put the fish or meat into the pan, don’t try to move it — let it cook until the bottom browns and releases on its own. When it is ready to turn over, turn it, and if possible, put it in a different part of the pan. The surface there will be hotter and give the best sear to the second side. I followed these tips to achieve the perfect scallops for this dish.

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What You'll Need:

2 cups arugula 1 cara cars orange 2 radish, thinly sliced 1/2 persian cucumber (or english cucumber), thinly sliced 1 green onion, chopped salt, to taste 8 scallops

You'll need to make sure to thinly slice the radishes and cucumber. I do recommend using a mandoline slicer. But, don't worry if you don't have one. You can also use a knife.

Citrus-Arugula-Salad-with-Scallops

Place the scallops flat-side down in the hot pan. Don't overcrowd the pan, or the pan won't stay hot enough to give the scallops a good sear. If you have a lot of scallops, it's better to work in batches. Once you've placed the scallops in the pan, don't touch them. (Let them do their thing!) If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Because of variations in scallop thickness, pan temperatures and so on, it's not easy to pinpoint an exact cooking time. But after a couple of minutes, it's OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they're ready to flip.

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Plate your salad and place 4 scallops on top. Scallops start to turn rubbery if you wait too long to serve them, so get them on the plate right away. And be sure to serve them with the beautiful caramel-colored crust facing up.

What To Love

  • Scallops are more than 80% protein. One 3-ounce serving provides 20 grams of protein and just 95 calories. They're also a good source of both magnesium and potassium.
  • Arugula provides a lot of detoxifying benefits and has high levels of chlorophyll. This can help to prevent DNA and liver damage from aflatoxins. To preserve the chlorophyll in arugula – eat it raw. It tastes great in a salad!
  • Radish is rich in folic acid, Vitamin C and anthocyanins.

recipe, gluten-free, salad, recipe, seafood, scallops

This salad pairs very well with a Spicy Cauliflower "Couscous" and a side of Blistered Padron Peppers (recipe to follow).  The flavors in both dishes compliment each other very well.

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Citrus Arugula Salad with Scallops
Cuisine: Seafood
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 cups arugula
  • 1 cara cars orange
  • 2 radish, thinly sliced
  • 1/2 persian cucumber (or english cucumber), thinly sliced
  • 1 green onion, chopped
  • salt, to taste
  • 8 scallops
  • 1 tablespoon sallflower oil
Instructions
  1. First, you'll want to thinly slice the radishes and cucumber; and, dice the green onion.
  2. In a bowl, squeeze half of the Cara Cara orange and pulp, add salt and whisk together. Add in the radish and cucumber slices, arugula and toss together.
  3. For the scallops: heat oil in a high heat. Place the scallops flat-side down in the hot pan. Don't overcrowd the pan, or the pan won't stay hot enough to give the scallops a good sear. If you have a lot of scallops, it's better to work in batches. Once you've placed the scallops in the pan, don't touch them. (Let them do their thing!) If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Because of variations in scallop thickness, pan temperatures and so on, it's not easy to pinpoint an exact cooking time. But after a couple of minutes, it's OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they're ready to flip.
  4. Plate your salad and place 4 scallops on top. Scallops start to turn rubbery if you wait too long to serve them, so get them on the plate right away. And be sure to serve them with the beautiful caramel-colored crust facing up.
Notes
Cooking scallops requires a hot pan so that they sear rather than steam. But they also need to be dry when they hit the pan. Most scallops you buy at the store have been soaked in a liquid solution that keeps them looking white. So you'll need to drain and rinse them thoroughly, then pat them dry with paper towels before you season them.[br][br]Once your scallops are dry and seasoned, heat a nonstick sauté pan over a high heat, and add a tablespoon oil. The oil needs to be very hot before you add the scallops — you should actually see just a tiny bit of smoke.

 

Spiced Cauliflower 'Couscous"

spiced cauliflower couscous, gluten-free, began, vegetarian, healthy recipe, gluten-free recipe, Couscous is a dietary staple in Mediterranean countries, and often jazzed up with flavor packed ingredients. Though there’s no couscous involved in this recipe, the cauliflower acts as a tiny grain after being pulsed in a food processor; it’s look and texture is almost exactly like that of couscous.

This recipe uses fresh vegetables to create a satisfying vegetarian dish full of flavor. The cauliflower couscous is a light, healthy alternative especially for people with gluten sensitivity. The goji berries are great way to add a slight sweetness, richness and flavor to the vegetables without adding sugar. Use the freshest, brightest vegetables available at the local markets to make the dish really stand out. spiced cauliflower couscous

What You'll Need:

1 whole cauliflower 1 tablespoon safflower oil 2 tablespoons pistachios, toasted (I used Turkish Antep Pistachios) 1/4 cup Italian parsley leaves, chopped 1/2 teaspoon red chile flakes 1 green onion, chopped 2 tablespoons goji berries 1 cup cooked chickpeas, (optional: roast them in a bit of oil & salt) 1 tablespoon Champaign Vinegar or White Vinegar chopped fresh cilantro (optional)

The flavors together are an ode to my husband's Turkish background by incorporating Turkish pistachios, parsley and chickpeas. Together, these ingredients add much flavor that compliment each other very well. The heat of the chile flakes is balanced by the sweetness of the goji berries.

spiced cauliflower couscous

In a mortar pastel you'll want to crush the pistachios. I used Turkish pistachios over California Pistachios. Personally, I love Turkish Antep Pistachios. They are the smallest pistachio, but they feature a rich, velvety and nutty taste. My local produce store carries them, and they can easily be found online or Middle Eastern markets.

spiced cauliflower couscous

It's amazing how the texture and the look f the califlower look like real couscous when it’s “riced.” But, you'll want to be careful not to over mix; you don’t want to puree the cauliflower at all. Once you have the "couscous" ready,  toss the mix with the rest of the ingredients, but not too much so it stays fluffy.

spiced cauliflower couscous What To Love

  • This recipe is as healthy as it gets. It's raw, delicious and nutritious.
  • Cauliflower also contains phytonutrients called glucosinolates that can help activate detoxification enzymes and regulate their activity.
  • Excellent source of vitamin C, and a very good source of manganese, cauliflower provides us with two core conventional antioxidants
  • Goji berries contain more carotenoids than any other food, high in fiber, boasting 15 times the amount of iron found in spinach, as well as calcium, zinc, selenium and many other important trace minerals.
  • Pistachios are high in potassium, vitamin K, and vitamin B6; as well as 6 grams of protein, 3 grams of fiber and 15 grams of fat, including only 2 grams of saturated fat.

spiced cauliflower couscous, gluten-free, began, vegetarian, healthy recipe, gluten-free recipe,  

Spiced Cauliflower 'Couscous"
Cuisine: Middle Eastern Fushion
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • <h4>What You'll Need:</h4>
  • 1 whole cauliflower
  • 1 tablespoon safflower oil
  • 2 tablespoons pistachios, toasted and crushed (I used Turkish Pistachios)
  • 1/4 cup Italian parsley leaves, chopped
  • 1/2 teaspoon red chile flakes
  • 1 green onion, chopped
  • 2 tablespoons goji berries
  • 1 cup cooked chickpeas, (optional: roast them in a bit of oil and salt)
  • salt, to taste
  • 1 tablespoon Champagne Vinegar or White Vinegar
  • chopped fresh cilantro (optional)
Instructions
  1. In a mortar pastel you'll want to crush the pistachios.
  2. Pulse cauliflower in a food processor until it’s “riced” and the size of couscous. Careful not to over mix, you don’t want to puree the cauliflower at all.
  3. Toss in and add the pistachios, goji berries, parsley leaves, red chile flakes, green onion, and chickpeas. Add Vinegar and a pinch of salt, to taste.
  4. Top with cilanto or more parsley. Serve it as a side or enjoy as a main dish.