Tonight, I decided to prepare a meal with ingredients I had on hand rather than make an unnecessary trip to the grocery store.  This delicious chicken dinner calls for very few ingredients, but is so full of flavor, that even you will be convinced that you slaved over it!  In our house, we try to keep our evening meals high in protein and low in carbs.  The chicken and black bean combo accomplish that wonderfully.  This would be great with brown basmati rice early in the day, but for dinner, it was satisfying on it’s own.  A salad or steamed veggie would be a nice addition, too. 

You can choose any salsa you and your family like and that will determine the main flavor of your meal.  I happened to have HOT salsa and let me tell you, my meal was HOT!  The dollop of Greek yogurt (acting as sour cream) created a cool and creamy taste to balance out the heat.  Also, the sun-dried tomotoes you use can be dried or packed in olive oil.  I only had tomatoes in olive oil, so I drained and rinsed them thoroughly before use. 

INGREDIENTS:

• 1 lb organic, free-range chicken breasts (boneless & skinless)
• 15 oz can organic black beans, drained
• 16 0z jar of salsa (be sure to use a salsa without preservatives!)
• 1/3 cup sun-dried tomatoes, chopped
• 2 cloves garlic, diced
• 2 TBS olive, sesame or coconut oil
• 2 TBS balsamic vinegar

1. Cut chicken into bite-sized pieces.
2. Combine oil & vinegar over med-low heat.
3. Add garlic & tomatoes and saute until tender.
4. Add chicken and cook until done.
5. Add salsa & beans and simmer (covered) for 10 minutes.

According to my husband, this rustic dish was a “home-run”.  And I must humbly agree.  It’s not a casserole; it’s not a pot pie.  It’s just seasonal, chopped veggies roasted in the oven with a layer of delicious crunchiness.  I found a version of this on one of the many food blogs I peruse for fun and research.  Its simplicity left me doubtful that it could be that good, but I was so wrong.  Its simplicity, in fact, allowed the sweetness, saltiness, and freshness of each different vegetable to steal the spotlight in its own way in every flavorful bite.  I predict that I’ll be making many varieties of this throughout the Fall season.  I plan to try it with pumpkin or sweet potato and butternut squash next time. 

The ingredients below were enough to fill two round 9-inch baking pans.  I chose to use two pans rather than one large pan so that I could add shredded chicken to one and leave the other completely vegetarian.  I also used a gluten-free all purpose baking flour for the crumble, but you might choose to use almond, coconut, spelt or buckwheat flour.  I’m sure any of those would be fine alternatives.  You can’t really go wrong with this meal as long as you’re using fresh (organic, if possible) vegetables.  They are definitely the star of the show. 

INGREDIENTS for veggie mixture:

• 2 yellow squash, chopped
• 1-2 zucchini, chopped
• 1 yellow onion, chopped
• 2-3 cloves garlic, minced
• 2 carrots, chopped
• 4-5 celery sticks, chopped
• 2 tomatoes, chopped (I removed seeds)
• 1 cups frozen sweet peas
• 1 tsp Bragg’s liquid aminos (or Worcestershire sauce) 
• 2 TBS unsweetened original almond milk
• 1 tsp sea salt; pepper to taste
• **OPTIONAL**Add 1 cooked, shredded chicken breast. (I boiled mine)

1. Heat oven to 375*.
2. Combine all ingredients in a bowl and toss together.  Pour veggies in pan/pans.
3. Top with crumble. (see ingredients below)
4. Bake for 1 hour or until veggies are tender and top is golden.

INGREDIENTS for crumble topping:

• 1 cup gluten-free all purpose baking flour (or flour of your choice)
• 2 TBS raw butter (we like Amish butter)
• 1/4 tsp of both sea salt & pepper
• bunch of fresh chives, diced
• 1-2 TBS cold water

1. Mix all ingredients together with a fork.  Rub mixture together with your hands to create a crumbly, sandy texture, not overly mixed.
2. Sprinkle over veggies & bake.

This is another meatless high-protein dish that’s great for lunch or early dinner.  Just the nutty aroma of the Basmati rice is so comforting to me.  Add the bean & veggie mixture and it is so filling.  I enjoyed this as a late lunch today and it kept me full for hours.  In fact, all I had for dinner was my (avocado) chocolate pudding.   [See Recipe Index]  When you’re in the mood for southwestern cuisine, this might just do the trick.

INGREDIENTS:

• Brown basmati or jasmine rice, prepared according to package directions
• 2 cans organic black beans, drained & rinsed (I only drained 1 & 1/2)
• 12 oz organic chicken or vegetable broth
• 1/2 white onion, chopped
• 1 red or green bell pepper, chopped
• a few slices jalepeno pepper (optional)
• 2-3 garlic cloves, diced
• 6 oz can tomato paste OR small can diced tomatoes (I used diced)
• 1 tsp cumin
• 1 tsp crushed red pepper
• salt to taste

1. While rice is cooking, prepare bean mixture.
2. In a medium pot, saute onion, garlic & peppers for 5 minutes or until tender.
3. Stir in beans, broth, tomatoes or paste, and all seasonings.
4. Bring to boil; cover & reduce heat and simmer for 20-30 minutes, stirring occasionally.

Additional topping suggestions: sliced avocado, fresh tomatoes or salsa, greek yogurt (as sour cream), fresh cilantro, shredded raw cheese, sliced green onion.

Don’t be intimidated by the fancy name; this meal is much easier to prepare than it is to pronounce.  In fact, a seasoned cook might not think this simple recipe is worthy of the title Ratatouille, but it’s my interpretation of the dish.  This past weekend was pretty non-stop for us, so instead of going out to one of our favorite Italian restaurants, I did my best to bring it to us.  We (I’m speaking on behalf of my husband here) were not disappointed and enjoyed the comfort of home rather than the busyness of a Friday night on the town.  Not a bad idea for date night in my book!

INGREDIENTS:

• 2 small eggplants (or 1 large), cut into bite-sized pieces with skin on
• 2-3 zucchini, cut into bite-sized pieces
• 1 medium onion, roughly chopped
• 2-3 cloves garlic, diced
• 1 large can organic whole, peeled tomoatoes
• 1 TBS organic tomato paste
• 1 TBS each of dried basil & dried oregano
• a few leaves fresh basil for topping
• organic, raw mozzarella cheese, grated for topping
• red pepper flakes & sea salt, to taste
• *optional* 2 cups rice pasta spirals or zucchini pasta (the dish is good with or without pasta)

1. Saute onion & garlic in coconut oil until tender.
2. Add zucchini & eggplant, cover and cook for approximately 5 minutes.
3. Add tomatoes, tomato paste and all seasonings and cook covered for 20-30 minutes.  Mash the tomatoes after a few minutes to release more juice.
4. Garnish with fresh basil & freshly grated cheese.

Another beautiful patient of our office, Alissa Jones, submitted a version of this recipe to me, and I instantly fell in love with it and had to make it.  Her recipe was “Veggie Tacos”, but as always, I put my own twist on it {no pun intended} and turned it into a burrito.  That’s just how I roll.  {pun intended}   If you prefer a taco, by all means, make it a taco.  Alissa’s suggestion was the Eden blue corn shells if you crave that traditional crunch.  I was unsuccessful in finding those where I went shopping, so I used what I had.  While I do try to minimize corn consumption as a regular part of my diet, this dish would certainly be  cause for exception in my book.  If you are on the Healing Diet, or Advanced Healing Diet, and are avoiding grains altogether, this is just as delicious as a burrito bowl.  Just layer it in a bowl as you would your favorite taco or burrito.  Also, I didn’t miss the ground beef at all.  Every bite was incredible and kept me full for hours.  I can’t wait to have it again for lunch tomorrow!  Thanks, Alissa! 

On another note, I’m so proud to say that this blog reached 100 subscribers just a couple of days ago!  Thank you all for supporting me, encouraging me with your kind words, and for sharing your own recipes.  Keep them coming!  We all need the support and inspiration to stay focused on this journey to maximum health – including me!  Together, we’re going higher & farther than we ever imagined.  NO LIMITS!

Now, on to the recipe…

INGREDIENTS:
(This recipe made enough veggies for 4-5 burritos)

• 2 zucchini, chopped into bite sized pieces
• 2 yellow squash, chopped into bite sized pieces
• 1/2 or 1 whole red onion, sliced or chopped
• 3 cloves garlic, diced
• 1 red & 1 green pepper, thinly sliced
• bunch of fresh cilantro, chopped
• 1/2 jalapeno, diced (if you like it hot)
• 1 tsp cumin
• 1/4- 1/2 tsp chili powder
• sea salt to taste
• 1 can organic black beans, drained & rinsed
• raw cheddar or mozzarella cheese, shredded
• Ezekiel sprouted grain tortilla shells

1. Saute the onion & garlic in a tsp of coconut oil on low heat to desired tenderness.
2. Add all chopped veggies, cilantro, cumin, chili powder, & sea salt to the pan and cook 7-10 minutes. (there’s no reason to add more oil because the veggies are so water-rich)
   *One option here is to add the beans to the veggie mixture for the last 3 minutes or so.  I did it a little differently:
3. In a separate saucepan, combine black beans and grated cheese and stir over low heat until cheese is melted.
4. Lastly, warm your tortilla on a small skillet over medium heat.  No oil needed.  Simply place the tortilla on a hot pan and allow to warm slightly, then flip.  This takes approximately 2 minutes.  If you heat it for too long it becomes crunchy and will crack when you roll it. 
5. Add all ingredients to the shell, roll it up, and enjoy!
   *Tip: I smeard the bean/cheese mixture around the edge of the shell just a bit so it would stick together when I rolled it.

• Ideas for toppings include: avacodo, salsa, greek yogurt (that’s the sour cream in my photo), tomatoes or lettuce. 



My new favorite toy is a cast iron skillet/grill for my stovetop.  I’m grilling everything these days.  It’s so convenient and I love the flavor it produces.  I also feel such gratification when I see those grill marks.  All week long I’ve been living on veggies, beans, and plant-based protein, so today I wanted something a little more substantial.  I whipped up this simple marinade & let the chicken soak for about 3 hours.  While the chicken was grilling, I made the sauce in my food processor.  It was so much better than I expected!  It’s light, lemony and filling.  Enjoy!

INGREDIENTS for Marinade:
(Note: I only marinated 1 chicken breast.  Increase amount of ingredients for more chicken.)

• juice of 1/2 a lemon
• 1 Tbs olive oil
• sea salt
• 1 clove garlic, pressed

1. Whisk all ingredients together & pour over chicken.  Allow to marinate in fridge for at least 2 hours.

INGREDIENTS for Tzatziki Sauce:

• 7 oz Greek yogurt
• 1/4 – 1/2 organic cucumber (I would start with 1/4 to see what consistency you like.  Too much cucumber will make it watery.)
• 2-3 garlic cloves
• juice of 1/2 a lemon
• sea salt
• sprinkle of dried dill or chives *optional*

1. Place all ingredients in blender or food processor and blend until creamy.

My goal these past few weeks has been to increase my protein intake.  Typically, my protein source is plant-based, but every few days, I need something more.  I recently discovered that my local grocery store carries a fantastic variety of line-caught, wild fish as opposed to farm-raised. 

I’m often asked why we are so particular about the source from which our fish comes.  Some of you may be asking the same.  My explanation is as follows:  fish that are farm-raised are kept in extremely small tanks with loads of other fish.  They are often fed pellets [bits of other animals & other fillers, ground up], antibiotics [to keep them disease-free due to over-crowding], pesticides [to combat sea lice], and lower levels of healthy nutrients.   Sadly, it’s becoming harder and harder to find wild fish available in stores or restaurants.  I highly recommend that you pass if you do not know for certain where the fish is from.

I prefer white fish and, fortunately, this particular grocery store had Halibut.  This walnut crust will work great on any type of fish – or chicken – if you prefer poultry to seafood.  Also, you can use almonds if you like those better than walnuts.  Just be creative and use what’s available to you.  I served mine with a wild rice pilaf & broccoli.  The balsamic drizzle is just an added bonus.  The meal is delicious without it. 

INGREDIENTS for Walnut Crust:
This was enough for 2-3 filets.

• 1/2 cup raw walnuts, coursely chopped
• 1/8 cup buckwheat flour (any flour will work)
• 1 egg
• 1/4 tsp garlic salt
• 1/2 tsp dried parsley
• 1/8 tsp each of sea salt & black pepper (give or take)

1. Excluding egg, stir all ingredients together.  Save the egg for later.

INGREDIENTS for Balsamic Drizzle:

• 1 TBS Balsamic vinegar
• 3 tsp Extra Virgin Olive Oil 
• juice of 1/2 lime
• 1/4 tsp dried basil
• sea salt to taste

1. Whisk ingredients together and set aside.

TO PREPARE FISH:

1. Add 1 heaping TBS coconut oil to frying pan and melt over medium heat.
2. Lightly sprinkle fish with sea salt on both sides.
3. Whisk the egg with a fork until smooth and dip the filets just enough so the crust will “stick”.
4. Immediately lay the fish in the walnut mixture with light pressure & flip to the other side to coat well.
5. Place in oil and cook over med/high heat for approximately 4 minutes each side. 
6. Allow to drain on paper towel, then drizzle with Balsamic mixture once plated.

Since we can’t all go to Greece for a summer holiday, let’s do our best to bring it to us.  There’s one simple way to do that: food!  I absolutely love Greek food, especially the light, richly flavored salads.  This quinoa salad hosts all of the traditional veggies you might find in a Greek salad with the added bonus of quinoa as a wonderful source of gluten-free protein.  You can create a side dish of sliced cucumbers with tzaziki dip and have quite a feast! 

There are no strict measurements for this salad.  I’ll do my best to share how I made mine.

INGREDIENTS:

SALAD:

• 1 cup quinoa
• 1 red & 1 yellow bell pepper, chopped
• handful grape or cherry tomatoes
• kalamata (black) olives, pitted & sliced
• peppercini peppers, sliced
• a few stalks of green onion, sliced
• feta cheese (optional)

DRESSING:

• 2-3 TBS olive oil or sesame oil
• a few dashes of Worcestershire sauce
• juice of 1/2 lemon
• 1/8 tsp ground mustard
• sea salt & pepper to taste

1. Prepare quinoa according to package directions.  Once cooked, allow to cool before combining with vegetables. (I set mine in the freezer for 5 minutes)
2. While quinoa is cooking, prepare and combine all of the veggies.
3. In a small bowl, combine the dressing ingredients. 
4. Add quinoa, dressing, and feta cheese to veggie mixture & stir together.

Most of you know that I encourage individuality when it comes to the recipes I post.  I expect you to adjust any of these recipes to suit your life, diet, and taste preference.  This is one of those meals that’s easily transformed into whatever you wish for it to be.  I had originally planned to make FISH tacos, but only had chicken on hand.  Then, they were going to be chicken tacos in a leafy green wrap, but my lettuce let me down.  So, I present to you the final outcome: chicken tacos in a sprouted grain tortilla with any veggie I could find in my fridge! 

Ingredients:
(makes 3-4 tacos)

• 2-4 sprouted grain tortillas (NOTE: 1 tortilla can be cut in half to make 2 regular sized tacos.  I realized this too late and made one gigantic taco!)
• 2-3 chicken breasts, cut into bite-sized pieces
• chili powder
• garlic salt
• cumin
• black pepper
• lettuce, cheese, fresh salsa, etc. (for toppings)

Creamy Chipotle Sauce:

• 1/4 cup plus 1 TBS plain Greek yogurt (I used 2% Fage’ brand)
• 1/2 avocado
• 1/2 dried chipotle pepper or 1/2 jalapeno (with seeds) *for less spice, use sliced green bell pepper instead
• sea salt to taste
• fresh cilantro to taste
• 1 TBS water (if needed)

It’s a bit of a stretch for me to measure as I’m cooking, so you’ll notice a lot of “to taste” in this recipe.  Just have fun & taste as you go.

1. Season the chicken well with chili powder, garlic salt, cumin, & black pepper.  Once thoroughly coated, brown in oil of your choice. (I used coconut)
2. While chicken is cooking, prepare the sauce by adding all ingredients to a food processor or blender and process until smooth.
3. Cook the tortillas on a skillet on a bit of oil or butter by flipping continuously, until almost crisp.  (maybe 2 minutes)
4. Spread the sauce on the tortilla, add chicken, and any other topping you like. 
5. Fold and eat. 

Summertime represents so many things to me.  Even if my schedule is just as busy (or busier) during these HOT months, there comes a relaxed and playful spirit when the month of June makes it’s debut.  Maybe it’s the subconscious association of the mid-year with my carefree summer days as a kid, when studying was left swiftly behind and swimming pools greeted me headfirst.   Icy drinks and cool sandwiches made up my diet whether on the beach or in the backyard.  To this day, sandwiches and summer are the perfect combination to me.  Obviously, I’m no longer eating foot long subs, bologna, and PB & Js everyday, so I’ve decided to create grown-up, healthier versions of some of the classics.  This is my spin on the crispy B.L.T.  If you prefer to not eat grains, even gluten-free, you can make the lettuce your wrap instead.

Ingredients:
(makes 1 sandwich)

• 3-4 strips organic turkey bacon (trust me, it tastes like the real thing)
• 2 slices sesame Ezekiel bread, toasted 
• lettuce
• 1 small tomato, sliced
• 1/2 avocado
• 1 tsp vegenaise
• 1/2 tsp mustard (plain or Dijon)
• dash sea salt

1. Prepare the bacon until it reaches desired crunchiness.
2. While the bacon fries, make the avocado spread: Blend the last 4 ingredients in a food processor (or just mash together with a fork).
3. Add all ingredients to toasted bread & good luck keeping it from falling apart!

This is probably my favorite post yet.  I’ve been dreaming of making this for weeks and finally got around to it today.  It turned out perfectly the first time, so I’ll definitely be making it again.  I originally called this recipe Black Bean Nachos due to the thin crust with the chip-like crisp, but once I pulled it out of the oven and the bright green jalapenos looked just like little pepperonis, it was renamed.  The black bean mixture is an adaptation of Black Bean Burgers from Elana Amsterdam’s cookbook, The Gluten-Free Almond Flour Cookbook.  {The book can be purchased through her website www.elanaspantry.com.  I highly recommend it.}  My husband and I have enjoyed her burgers on several occasions and they are delicious.  For the pizza, I’ve made minor changes to reach the right consistency.  Now, I like spice — hot spice — so this dish was HOT.  Not only was the pizza hot, but the salsa was hot.  I’ll tone it down for you here and let you turn the heat up at your own pace.  This simple crust preparation is the doorway to many variations for pizza.  As you explore other toppings, please share them with me!  For now, I hope you enjoy mine.

Ingredients:
(recipe makes 1 pizza)

• 1 sprouted grain tortilla (I use Ezekiel; they are found in the freezer section of any health food store or Publix)
• 1 can organic black beans, drained
• 1/2 of a medium onion, diced
• 2-3 cloves of garlic, diced
• 1/4-1/2 red bell pepper, diced
• handful fresh cilantro, diced
• 1 egg
• 1/4 cup almond flour or flour of your choice
• 1/2 tsp sea salt
• 1 tsp ground cumin
• 1/4 tsp chili powder (optional)
• raw organic shredded cheese (I used a Mexican blend)
• 1 jalapeno for topping, sliced (optional)

1. Preheat oven to 325*.
2. Begin bean mixture: Saute diced onion, garlic, & pepper on med-low until tender.
3. In a medium bowl add the beans, cilantro, egg, flour, salt, cumin & chili powder.  Do not mix yet.
4. Add the sauteed veggies to the bowl and gently stir all ingredients until blended together.
5. Place tortilla on a lightly greased cookie sheet.
6. Spread a small amount of coconut oil or grapeseed oil on tortilla & lightly sprinkle with sea salt.
7. Cook tortillas (without bean mixture) for 7-10 minutes or until almost crispy.
8. Remove from oven and top with a thin layer of cheese, then bean mixture, then sprinkle with cheese & top with jalapenos if you wish!
9. Place back in the oven for approximately 5 minutes.

Many of you often ask us if we ever eat meat.  While we don’t rely on meat as our primary source of protein, we do occasionally eat bison, beef, chicken, or fish.  One of the main reasons we don’t eat much meat is because we are extremely particular about the source from which it comes and the quality of the meat itself.  When we eat bison or beef, we prefer that it is grass-fed organic as opposed to grain or corn-fed.  If we eat chicken (or their eggs), it’s free-range, organic.  If fish is on the menu, we prefer wild not farm-raised.  We may go for weeks at a time with no meat whatsoever, then we’ll get into a routine of having it once a week.  Stuffed bell peppers is something that I cook when we’re on a meat kick.  It’s quick and easy to prepare and is even more delicious the next day if you’re lucky enough to have some left over.  That rarely happens in our house!

Ingredients:   

• 4-6 green bell peppers, stems and seeds removed (see photo below)
• 1 lb ground bison (beef or turkey)
• 1/2 cup black olives, finely diced
• 1/2 cup brown basmati rice (or quinoa)
• 2-3 garlic cloves, diced
• 1/2 cup raw cheddar cheese, grated (plus more for topping)
• 2  15 oz cans/jars of tomato sauce (plus 2-3 cans of water)
• sea salt & pepper to taste
  *optional: a dash or two of Bragg’s liquid amino for added flavor

1. Prepare your peppers & arrange them in a pot large enough to make sure they will stand upright side by side while cooking.
2. Prepare your meat stuffing by combining the bison, olives, rice, garlic, cheese, & 1 can of tomato sauce.  You can use a spoon or masher to blend everything thoroughly, but I use my favorite tool: my hands.
3. Add the seasonings to taste.  If you’re unsure, remember you can always add more salt when they are finished.
4. Stuff the peppers and arrange them in the pot. 
5. Pour the other can of tomato sauce all over and around the peppers. 
6. Add 2-3 cans of water just until the peppers are 3/4 covered.
7. Place the pot on the stove, covered, and bring to a boil.  Lower heat to simmer for 45 minutes-1 hour until meat and rice are thoroughly cooked.
8. Serve with freshly grated cheese on top.

This recipe is a combination of a black bean burger recipe that we love and a spinach pie recipe I took from a magazine.  I came home ravenous today and quickly concocted this for lunch.  Another quick and easy answer to my stomach’s growls.  I may have mentioned before that I don’t typically like raw tomatoes, but I ended up using the spinach burgers as the buns and added sliced tomato to the middle as the “meat.”  The sweetness from the tomato was a delightful compliment to the savory and spicy patties.  It would be great with sliced avocado and lettuce, too! 

Ingredients:

3 cups (give or take) of fresh baby spinach
1 egg
1/8 cup green or red onion
1/4 cup fresh cilantro
3/4 cup almond flour
1 Tbsp cumin
1/2 tspn sea salt
*1 dehydrated chipotle pepper/ground pepper (or 1/4 jalapeno)*optional for a great kick!*

* Another variation is Greek style.  Just add feta and add black olive instead of cilantro.Process all ingredients in a food processor.  Melt 1 Tbsp coconut oil on a skillet.  Make small patties on the pan with a spoon and cook over medium heat for approximately 3 minutes each side.  They should be slightly golden on both sides.  Makes 4 patties.

Salads can be so boring.  I’m the first to admit I don’t want to eat a plain salad everyday for lunch or dinner.  That’s when I have to get creative to keep things interesting.  The picture doesn’t do this salad justice, but this is perfect for a warm day with the cold veggies and the zesty lime juice.  It’s full of so many different flavors and textures — each bite is different.  You can add or take away any of the veggies.  These are just the ones that say “southwest” to me.  Tomatoes would be a nice addition (and add beautiful color), but I’m not a huge fan of raw tomatoes.  I hope you enjoy this as much as I do.

Ingredients:

• 1 avocado
• 1 red/yellow/green bell pepper
• 1/2 or 1 whole can of organic black beans, drained
• 1/4 of 1 red onion, diced
• handful of fresh cilantro, chopped
• 1 cucumber, chopped
• 1/4 jalapeno pepper, diced
• juice of 1 lime
• sea salt (or garlic salt) to taste

Mix all ingredients together, chill, and enjoy.

If anyone out there believes that cooking healthy, raw, delicious meals is too difficult or time-consuming, this recipe will certainly prove them wrong.  My husband actually timed me (unbeknownst to me) and it literally took me ten minutes — start to finish.  We are not raw foodists, but we are certainly enjoying raw foods more and more these days.  We can indulge in this “pasta” anytime we wish without afterwards experiencing the sugar coma that inevitably ensues when eating wheat pasta.  Zucchini pasta has become a regular dish in our household.  It looks and tastes just like (or better than) traditional spaghetti and can be combined with many different sauces to suit your fancy.  [I use a julienne slicer to easily prepare the pasta.  You can purchase this online or in any home/kitchen store.]  Earlier in the week I prepared a “pasta” dish with an alfredo sauce made from cashew nuts.  Another recipe for another time.  Tonight, I didn’t have as much prep time, so I tossed it with a meatless tomato sauce.  If you prefer meat, add your grass-fed beef, bison or turkey and follow the simple steps below.  Amazingly, even without cooking the zucchini, it is perfectly al dente.

Ingredients:

• 4 zucchini (I prefer skin on)
• 2-4 cups fresh baby spinach
• tomato sauce, warmed on stove (I used Organicville brand from a jar; if you prefer homeade, refer to my tomato sauce from my veggie lasagna recipe or create your own)

1. Bring 6 cups water almost to a boil.
2. Using a julienne slicer or spiral vegetable slicer, slice all of the zucchini
3. Before the water boils, remove from heat.  Plunge the zucchini into the water, give it a quick stir, then drain water from zucchini (this just warms it and prevents the zucchini from cooking).
4. Add the raw spinach to the drained zucchini and toss together.  The spinach will wilt from the heat.
5. Add the tomato sauce and stir. 

If you’re anything like me, you like for your meal to be as attractive as it is delicious.  My dinner tonight was just that.  I used the most vibrant veggies I could find to emulate the Spring Fever that I have.  A friend inspired me to try this wrap and as I did a little research, I discovered a similar version in the book Thrive by Brendan Brazier.  This book is a fantastic resource and Brendan is the creator of the Vega products.  We carry this book in our office if you are interested in checking it out.  Brendan uses Kale, but I couldn’t find any organic, so I opted to try Red Chard.  That is what you see in the photo above.  This was my first experience with Chard and it was great, not to mention, a gorgeous leafy vegetable with bright red veins and stem.  I expected a bitter flavor, but it was more buttery tasting to me.  I was in a rush so I didn’t try the version I’ve been dreaming – yes, dreaming about.  That version is a southwest wrap with black beans and guacamole.  I’ll let you know how it turns out.  In the meantime, try this one.  It’s so fresh and crispy — and just screams springtime.  I felt that I needed a side dish with my wrap, so I added an Avocado Pineapple Salad and it was the perfect complement.  Enjoy!

Ingredients:

•  1 or 2 long kale, collard, or chard leaves
• 1/2 or 1 whole avocado, sliced
• 1/2 red or yellow bell pepper, sliced
• 1/4 cup purple cabbage
• a few slices red onion
• a few baby carrots, sliced
• 1/4 of a zucchini, sliced (I used my julienne slicer)
• organic Dijon mustard
• sea salt
• 1 tbsp nutritional yeast
• drizzle olive oil

There is no right or wrong with this recipe.  Simply place your leafy green out like a sub-roll and add all the ingredients.  I smeared the mustard, nutritional yeast, and sea salt on first, then added the rest.  Then I topped it with the olive oil (& garlic salt) and carefully rolled it into a wrap.  It is messy, but so worth it!  Feel free to add any veggies you have on hand and you can’t go wrong!

There’s nothing like something simple and quick when it comes to meal prep — especially when you’re hungry!  This stir-fry is nothing revolutionary, but it’s a great alternative to plain steamed veggies and salads for lunch.  Quinoa is a gluten-free grain that is packed with essential amino acids and quality protein to keep your energy high throughout the day.  We enjoy this tasty meal for lunch.

 Ingredients:

• 1 cup organic quinoa
• 1 cup organic vegetable broth
• 1 cup water
• 1 cup shredded red/purple cabbage
• handful of baby carrots
• 1 cup sweet peas (fresh or frozen)
• 2 stalks of celery
• 1-2 stems green onion
• 1 tsp Bragg’s liquid aminos
• sea salt to taste (I used organic garlic salt on mine)
• 1 tbsp coconut oil

Prepare the quinoa according to the package directions.  One cup of quinoa calls for 2 cups water, so I opted to use 1 cup vegetable broth and 1 cup water to add flavor.  While your quinoa is cooking, chop your veggies &  saute’ them in the coconut oil.  Combine all ingredients & enjoy!

It’s a rare day that I don’t crave Italian food.  Yesterday was no exception.  We typically reserve our Italian indulgences for the weekends — our vacation meal — when we can freely partake of the pasta that makes the dish complete.  During the week, we steer clear of grains and wheat in general, so in order to satisfy my mid-week craving, I called upon my creative instincts.  The eggplant & zucchini in this dish serve as the layers of pasta.  If you prefer meat in your dishes, I would recommend organic ground grass-fed bison, beef or free-range turkey.  I only wanted vegetables in mine and this is what I came up with.  Bon Appetit!

Ingredients:  

• 1 medium eggplant
• 4 zucchini
• 1 bunch spinach (or 1 bag fresh spinach)
• 2 large cans organic whole peeled tomatoes (with or without basil), drained
• fresh basil
• sea salt
• organic raw mozzarella cheese (pre-shredded or freshly grated)
• natural ricotta cheese (optional – but this adds such a delicious flavor)
• 4 cloves garlic
• 1 tbsp coconut oil

Preheat oven to 350.  Slice the eggplant & zucchini into thin, sturdy strips, lengthwise.  Tenderize** the eggplant for at least 30 minutes.  While your eggplant is tenderizing, prepare your tomato sauce.  Saute’ thinly sliced garlic in coconut oil for 2-3 minutes.  Add  tomatoes without the juice and mash in the pan with garlic.  Leaving the juice tends to make the lasagna a bit “soupy”.  Add sea salt and basil to taste.  Allow sauce to simmer for at least 30 minutes.  In a 9×12 baking dish (or smaller if you prefer a thicker lasagna), layer the eggplant on the bottom.  Then add a layer of fresh spinach.  Cover with sauce and sprinkle with both cheeses.  Next, layer zucchini topped with spinach, sauce and cheeses.  Repeat as needed and top with fresh basil.  Bake for 40 minutes or until eggplant is tender enough to cut with a fork. 

**I tenderize my sliced eggplant by sprinkling it with sea salt and laying it between two clean dish towels.  Set something with weight (like a heavy cookie sheet) on top.