Baba Ganoush is an eggplant dip that has a smokey, charred flavor. This easy recipe uses a broiler instead of the grill and can be made in about 15 minutes.
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make, especially when pesto is made with a food processor instead of a mortar and pestle. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Not only is grilled pizza one of the best ways to get a crispy brown crust, it also helps keep your house cool. Now you no longer need to have your oven on for 30 minutes when it’s 90-plus degrees outside!
If you’ve been on the hunt for perfectly crisp, charred pizza crust, grilled pizza is the answer. It’s the best. The best! And as soon as you get the slide-and-flip motion down, it’s easy.
Pizza on the grill can be turned into a "make your own pizza" night for the family or when having friends over. Grilling makes everything taste better. Try one this weekend!
- 8 Medjool dates, pitted
- 1/2 cup unsweetened applesauce
- Zest and juice of 1 large lemon
- 1/2 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1 scoop (30g) vanilla protein powder (I used Hammer Vanilla Vegan Protein
- Pinch of Salt
- 1/4 cup almond milk (plus more, if needed)
- Unsweetened shredded coconut, for rolling
Place dates, applesauce, lemon juice, lemon zest and vanilla in a large food processor. Process until dates look nearly pureed and mixture is very-well combined.
Add coconut flour, protein powder and salt. Process until mixture forms a smooth ball of "dough." (If mixture looks too dry, add almond milk. If it looks too wet, add coconut flour.)
Roll into 12 balls. Place about 1/2 cup shredded coconut in a small bowl and roll balls in coconut, if desired. Store in an airtight container in the refrigerator.
Serves: 12 | Serving Size: 1 bite
Per Serving: Calories: 80; Total Fat: 1g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 30mg; Carbohydrate: 17g; Dietary Fiber: 4g; Sugar: 12g; Protein: 3g
Nutrition Bonus: Potassium: 112mg; Iron: 7%; Vitamin A: 1%; Vitamin C: 11%; Calcium: 4%
- ¾ cup gluten-free rolled oats
- ¼ cup plant milk
- ½ cup water
- 1 heaping tablespoon chia seeds
- ½-1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- Dash of vanilla bean powder or extract
- Fruit of choice
1) Place oats, liquid, chia seeds, maple syrup, cinnamon, and vanilla into a 16-ounce mason jar or container of choice. Mix well. Seal shut and place jar in refrigerator overnight.
2) In the morning, mix again and top with anything you’d like, such as fresh fruit, more chia seeds, or cacao nibs.
- 1 romaine lettuce (large, heart, cut in half lengthwise)
- olive oil spray
- 1 avocado (diced)
- 1/2 cups chickpeas (drained and rinsed)
- 1 teaspoon olive oil
- 1/2 teaspoons garlic powder
- 1/4 cups lemon juice
- 2 tablespoons hummus (garlic)
- 1 tablespoon tahini paste
- 2 tablespoons water
- 1 teaspoon worcestershire sauce
- 4 tablespoons raw cashews (soaked in water)
- sea salt (to taste)
- Preheat oven to 400 degrees F. In a small bowl, combine chickpeas, olive oil, and garlic powder. Line a baking sheet with parchment paper. Place chickpeas on baking sheet and roast in the oven for 20 minutes, turning occasionally.
- As chickpeas are roasting, preheat grill to high. Spray cut, flat side of romaine hearts and place cut-side down on the grill. Grill for about 1-2 minutes until grill marks appear on lettuce. Flip and grill for an additional minute, to sear. Remove hearts to platter cut sides up.
- For dressing, place all ingredients in a food processor and pulse until smooth and creamy.
- Drizzle romaine hearts with dressing and top with roasted chickpeas and avocado.
- Store extra dressing in an airtight container.
- 2 Pounds fish fillets (Any fish you like)
- 1 Tablespoon vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 Cup cilantro, chopped
- 2 small tomatoes, diced finely
- 1/2 small yellow or white onion, diced finely
- 1 jalapeño, chopped
- 2 Cups diced watermelon
- Salt, to taste
Preheat a grill on moderate heat.
Coat the fish fillets with vegetable oil and season with salt and pepper, to taste. Grill until the fish flakes easily and turns opaque (cooking time will vary according to the thickness of the fillets).
Meanwhile, combine the remaining ingredients in a bowl, mix well, and place in the refrigerator for at least 15 minutes to allow the flavors to meld.
Serve the fish topped with the salsa.
- 1/3 cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 2 teaspoons kosher salt
- fresh ground white pepper (about 1/2 teaspoon)
- couple of dashes Tabasco
- 1 medium seedless watermelon cut into 1-1/2 inch cubes
- 3/4 pound feta cheese, crumbled (2-1/2 cups)
- 1-1/4 cups fresh blueberries
- 1/2 small sweet onion, sliced thin
- 1 cup roughly chopped fresh mint
- Cut the watermelon into 1-1/2 inch cubes and place into a large bowl; add the blueberries, feta and onion. In a medium bowl whisk the olive oil, lime juice, salt, pepper and Tabasco together. Pour this over the salad toss gently. Give the mint a rough chop and sprinkle it over the salad. Enjoy!
- 2 cups cooked corn, fresh or frozen (see Note)
- 1-2 avocados, cut into ½-inch cubes
- 1 pint cherry or grape tomatoes, halved
- ½ cup finely diced red onion
- 2 tablespoons olive oil
- ½ teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- ¼ cup chopped cilantro
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend.
Fresh corn is really best to use here. Cut it off the ear and boil it for 3-4 minutes to cook it and for even more flavor grill it and get those nice toasty kernels!
For the Dressing:
- 1.5 tbsp raw honey OR ¼ cup dates, (soaked in hot water to soften, and drained), plus 1 tbsp water
- ¼ cup fresh orange juice
- 2 tsp grated orange zest (about 1 small orange)
- 2 tbsp balsamic vinegar
- 2 cloves garlic
- Scant ¾ tsp fine grain sea salt
- ¼ tsp black pepper
- Scant ¾ cup light flavored olive oil, or avocado oil if preferred
For the Salad:
- 1 lb boneless skinless chicken breast, pounded to ½" thickness
- generous pinch fine grain sea salt
- dash of onion powder and black pepper for chicken
- 5 slices paleo bacon (nitrate free, sugar free) cut into one inch pieces
- 1 and ½ cups sliced strawberries
- 1 cup shelled raw walnuts
- 5 oz container baby spinach, or your favorite salad greens
Prepare the dressing first:
- In a food processor or blender (you'll need a high speed blender if using dates) combine all dressing ingredients except for the olive oil and pulse/blend until smooth.
- With blender or processor running on low speed, slowly pour in oil in a steady, narrow stream until used up and the mixture is smooth and combined
- Transfer to a lidded jar and refrigerate until ready to use
- In a large deep skillet over medium high heat, cook the bacon, stirring, until crisp, then remove with slotted spoon and drain on paper towels
- Sprinkle the chicken breasts with a bit of salt, pepper and onion powder on both sides. Using 1-2 tbsp of the rendered bacon fat, sautée the chicken breasts over medium heat about 2-4 minutes on each side depending on the thickness of the breasts. Remove from pan to plate and set aside to rest. Once ready to serve, slice or chop into bite size pieces
- In the skillet where the bacon was cooked, discard all but a thin layer of bacon fat and heat over medium heat. Add the walnuts and cook, stirring, about 2-3 minutes or until lightly toasted. Sprinkle with a bit of salt if desired.
- To assemble the salad, in a large serving bowl layer the greens with the sliced chicken, bacon, toasted walnuts and sliced strawberries. Shake the dressing to combine well, then lightly drizzle or serve dressing on the side (you'll likely have some leftover which you can store covered in the fridge for up to one week)
- Serve tossed with the dressing and enjoy!
- Serves 4 as a meal
1/2 cup canned coconut milk
juice of 1 lemon
2 cloves garlic, minced
1 1/2 teaspoons salt
1 1/2 teaspoons ground coriander
1 teaspoon powdered ginger
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1/4 teaspoon ground cardamom
2 pounds boneless, skinless chicken thighs or breasts (or a mix)
- In a large bowl, mix everything except the chicken. Place the chicken in a large food storage bag and pour in the marinade. Seal and squish around so the chicken is coated. Marinate in the refrigerator for a minimum of 2 hours or up to overnight.
- To roast: Preheat oven to 425F. Cover a large baking sheet with aluminum foil and place a wire rack on top. Arrange the chicken in a single layer on the wire rack and roast 20-30 minutes until starting to brown and cooked through. To broil: Preheat broiler. Place the chicken on a broiler pan and broil, about 5-6 minutes per side, until starting to brown and cooked through. To grill: Preheat the grill on high with the lid closed until very hot, about 10-15 minutes. Grill the chicken, covered, 5-6 minutes per side, until starting to brown and cooked through.
2 cups loosely packed fresh mint leaves
1/2 fresh jalapeño
1/4 cup fresh parsley leaves
1/4 small white onion
zest of 1 fresh lime
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
1/4 teaspoon salt
- Combine all the ingredients in the bowl of a food processor and purée until smooth. Be glad you have a nose; your house will smell awesome! Place in fridge for about an hour before eating. This will taste fresh and delicious for 3-4 days.
Oven-Roasted Pineapple Curry Rice
1 head fresh cauliflower
1/2 cup canned pineapple chunks (sugar-free, packed in juice)
3 scallions, thinly sliced
1/4 cup sliced almonds
1/4 cup raisins
2 tablespoons coconut oil
1 teaspoon Indian curry powder
1 teaspoon salt
1-2 tablespoons ghee, melted
- Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice, about 10 to 15 pulses.
- Cut the pineapple chunks in half. In a very large bowl, mix the riced cauliflower, pineapple chunks, scallions, almonds, and raisins. In a small bowl, place the coconut oil, curry powder, and salt. Microwave until the oil is melted, about 20 seconds, mix, and pour the oil over the cauliflower. Toss with a rubber spatula until the veggies are coated in the seasonings. Spread the rice evenly on two large, rimmed baking sheets. Roast 15 minutes, then stir the veggies, spread flat again, and return to oven for 10 minutes. Pour the melted ghee over the rice and stir to coat.
- 1 large eggplant, cut into 3/4" round slices
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon shallot, chopped
- 1 tablespoon sun-dried tomatoes, chopped
- 1 (5 ounce) package of spinach
- 1-2 cloves garlic, minced
- 1 heaping teaspoon tahini
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Juice of 1/2 lemon
- Salt & pepper, to taste
- 1/4 cup olive oil
- Slice eggplant in 3/4" inch thick rounds and lightly salt both sides of each slice. Let it sit for a while so some of the bitter juice is released while you prepare the rest of the salad.
- Make the salad dressing by combining all dressing ingredients and whisking them together (I like to add the oil in slowly, bit by bit). Set aside.
- Heat up BBQ/grill to medium-high heat.
- Prepare the other salad ingredients (chop the herbs, sun-dried tomatoes, and shallot), and add them and the spinach to a large salad bowl.
- Brush both sides of each eggplant slice with olive oil prior to grilling. I don't rinse the salt off the eggplant or anything, but you can if you're watching your intake.
- Grill eggplant on medium-high heat for approx. 3-5 minutes per side (really depends on your grill). The eggplant should be browned and crispy on the outside and soft and tender on the inside.
- Let eggplant cool for a few minutes, then cut each slice into quarters.
- Add the eggplant to the salad and toss everything together with the dressing. Serve immediately.
Serves 2 as an entree-sized salad or 4 as a side salad.
- 1 medium spaghetti squash
- 2 cups (2 medium) chopped yellow onions
- 1 cup chopped baby Portobello mushrooms
- 1 cup tomato sauce
- 1/2 cup water
- 2 tablespoons extra-virgin olive oil + extra to coat pan
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs, whisked
1. Preheat the oven to 400°F and grease an 8x8 casserole dish with olive oil.
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds and place the squash cut-side down on a baking sheet. Bake for 45 minutes, until the skin of the squash is fork tender.
3. While the squash is baking, prepare the caramelized onions and mushrooms. Heat the olive oil in a frying pan over medium-high heat, then add the onions and mushrooms. Lower the temperature to medium and cook the onions and mushrooms until beginning to brown, stirring occasionally to prevent burning, for around 10 minutes. Add the water to the pan and stir the onions and mushrooms to pick up the brown bits in the bottom of the pan. Cook the onions and mushrooms for 8-10 minutes, until there is no more water in the pan.
4. Remove the squash from the oven, scoop out the flesh and place it in the casserole dish. Stir in the caramelized mushrooms,onions, tomato sauce, garlic powder, salt and pepper. Add the whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
5. Bake uncovered for 1 hour in the oven, until the top of the casserole has formed a crust that looks like cheese and is brown around the edges. Let rest for 10 minutes before serving.
1 cup quinoa
½ cup kale pesto
Zest of one lemon
Juice of ½ lemon
2 tablespoons chopped walnuts
1 tablespoon fresh chopped parsley
1 teaspoon red pepper flakes (adjust to taste)
Place quinoa into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Heat a splash of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
Add 2 cups of water and ¼ teaspoon of salt. Bring to a rolling boil, lower to a simmer (turn heat down to the lowest setting), cover, and cook for 15 minutes.
Remove from the heat and let stand for 5 more minutes, covered.
Remove the lid and fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.)
Combine cooked quinoa with kale pesto, and mix to coat the quinoa thoroughly.
Season with salt, pepper, and lemon juice.
Divide quinoa among separate bowls.
Top off quinoa with lemon zest, chopped walnuts and red pepper flakes.
Make poached eggs and serve them over quinoa bowls. Sprinkle some salt and pepper on the eggs and serve!
One serving yields 290 calories, 15 grams of fat, 21 grams of carbs, and 11 grams of protein.
Beets help fight inflammation, have anit-cancer properties, and are full of nutrients. Give this recipe a try!
- 3 cups of mixed berries, fresh or frozen, see notes
- ½ of a small beet, ½ cup chunks, 2 ounces
- 2 ripe bananas, peeled
- 1 cup kale leaves, stems removed, 1½ ounces
- 1 small piece of ginger, about 2 Teaspoons
- 2 cups coconut water, or freshly squeezed orange juice
- 1 cup ice cubes
- Place all the ingredients into a blender in the order listed. Secure the lid and blend starting on low and working up to high speed.
- Blend until completely smooth, about 1 minute in a high powered blender.
- Serve immediately for the best flavor, but it will keep up to 1 day refrigerated.
Serves: 6 cups or 48 ounces
- 1 tablespoon olive oil
- 2 garlic cloves, minced (about 1 tablespoon)
- 1 small shallot, minced (about 2 tablespoons)
- 1 teaspoon chili flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 1 cup uncooked quinoa
- 1 cup sliced green olives
- 1/2 cup chopped sun dried tomatoes
- 1 cup vegetable broth
- 1 cup water (or more broth)
- 1 cup spinach, chopped
- 1 (15 oz) can chickpeas
- Salt + pepper to taste
- Heat oil in a saucepan over medium heat. Add garlic, shallots and pepper flakes and sauté until fragrant, about 2 minutes. Add thyme and dill and cook for another 30 seconds or so.
- To the saucepan, add quinoa, olives and sun dried tomatoes. Stir continuously for 15 – 30 seconds. Add liquids, bring to a boil, then cover and reduce to simmer for 20 – 25 minutes until liquid has been absorbed.
- Remove lid and stir in spinach and chickpeas. Let sit for a few minutes to allow spinach time to wilt. Season with salt and pepper and serve immediately.
- 1 medium yellow onion, sliced thin
- 1 tablespoon butter (or olive oil)
- 4 cups assorted greens like kale, spinach, baby swiss chard (chopped if not baby greens)
- 3 eggs
- 3 tablespoons freshly grated Parmesan cheese
- pinch of salt & fresh cracked pepper
In a medium size cast iron skillet, melt butter over medium to medium-low heat. Add onion, stir to coat. Allow at least 30 minutes for the onions to caramelize. Stir every so often so the onions don’t burn. They will be done when they have a deep brown color.
When onions are done, set the oven broiler to Low and move the rack to the middle if it’s not there already. Add greens to the skillet and continue to cook on the stove until wilted. The amount of time will vary depending on the type of greens you use. Form 3 wells for the eggs. Crack one egg into each well and cook for 3-4 minutes until whites start to set. Sprinkle with cheese before transferring to oven and broil eggs until they are cooked to your liking.
Note: Caramelize extra onions to make another skillet later in the week. Use 1 tablespoon of butter or olive oil per onion. Leftover onions should keep in the refrigerator for up to 5-7 days.
Serves: 2 | Serving Size: 1/2 of skillet
Per serving: Calories: 285 ; Total Fat: 16g; Saturated Fat: 7g; Monounsaturated Fat: 5g; Cholesterol: 271mg; Sodium: 357mg; Carbohydrate: 21g; Dietary Fiber: 4g; Sugar: 4g; Protein: 17g
Nutrition Bonus: Potassium: 856mg; Vitamin C: 281%; Vitamin A: 266%; Iron: 19%; Calcium: 34%