This quick and easy Vegan dish will please the whole family. You'll have leftovers for lunch the next day.
These savory, nutty noodles are delicious at any temperature, with a slick of sesame oil that keeps them nice and slurpy. I went with bright, juicy cherry tomatoes, crisp cucumbers and a handful of fresh herbs, but you can toss in whatever additions sound good. Fish sauce adds a nice savory note but may be omitted. If you'd like more protein, toss in some cubes of baked tofu.
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.