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Butternut Cauliflower Coconut Curry
A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Store in an airtight container for three days. To speed up prep, look for pre-cut cauliflower florets in your grocery store’s produce section. Even if you have to prep the cauliflower and cut your own florets, you will only add about five minutes to a 40-minute meatless main.
Recipe HERE
Continue readingONE PAN PORK CHOPS WITH APPLES AND ONIONS
THIS PORK CHOPS WITH APPLES AND ONIONS DISH IS A DELICIOUSLY LIGHT AND FLAVORFUL MEAL THAT’S PERFECT FOR FALL. PLUS, IT’S ALL MADE IN ONE PAN!
These pork chops have everything you love about a comforting Fall dish… mouthwatering, well balanced flavors, is healthy yet hearty, and is made in just ONE pan in 30 minutes!
Recipe HERE
Continue readingCALIFORNIA SPICY CRAB STUFFED AVOCADO
INGREDIENTS:
- 2 tablespoons light mayo (I used Hellmans) *for whole30 use compliant mayo
- 2 teaspoons sriracha, plus more for drizzling
- 1 teaspoon chopped fresh chives
- 4 oz lump crab meat
- 1/4 cup peeled and diced cucumber
- 1 small Hass avocado (about 4 oz avocado when pitted and peeled)
- 1/2 teaspoon furakike (I like Eden Shake or use sesame seeds)
- 2 teaspoons gluten-free soy sauce (coconut aminos for whole30/paleo)
Get directions HERE
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COLOMBIAN-STYLE ZUCCHINI RELLENOS
These Stuffed Zucchinis, which are low-carb, Whole30, Keto, gluten-free, dairy-free and Paleo, are inspired from a Colombian dish, Pepino Rellenos which I fell in love with when I was there many years ago. It’s not a dish you would see in a restaurant menu, it’s a dish you would find someone cooking in their kitchen for a weeknight meal. In Colombia, they don’t use zucchinis, instead they use Pepinos known as stuffing cucumbers or Slippery Gourds in English. Because that’s not very common here, I used zucchini which are in season.
INGREDIENTS:
- 4 medium (7 ounce each) zucchinis, cut in half lengthwise
- 8 oz 90% lean ground beef
- kosher salt
- 1/4 teaspoon cumin
- 3 garlic cloves
- 2/3 diced cup onion
- 2 cups plum tomatoes, chopped fine
- 1 teaspoon olive oil
- black pepper, to taste
- 1/4 cup low sodium chicken broth
- 2 hard boiled eggs, chopped
Get the full recipe HERE
Continue readingpasta with corn and smoked mozzarella
This Pasta with Corn and Smoked Mozzarella is inspired by my absolute love and devotion for sweet corn. It is the perfect vegetarian summer entree that you can get on the table in just 30 minutes!
Get the Recipe HERE
Continue readingPenne with Sage and Mushrooms
Ingredients
- 1 whole garlic head
- 2 tablespoons plus 1 teaspoon olive oil
- 2 1/2 cups boiling water, divided
- 1/2 ounce dried wild mushroom blend (about 3/4 cup)
- 8 ounces uncooked 100 percent whole-grain penne pasta
- 1/4 cup fresh sage leaves
- 2 1/2 cups sliced cremini mushrooms (about 6 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup fat-free, lower-sodium chicken broth
- 2 ounces fresh Parmigiano-Reggiano cheese, divided
Follow the steps HERE
Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze
Individual meatloaves not only take the guesswork out of portion size, they cook quicker than a large loaf. Look for ground chipotle in the spice section of the market—it gives the glaze a hit of smoke and spice. Serve with roasted broccoli and brown rice tossed with cilantro.
Get this Yummy Recipe HERE
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