Spaghetti Squash with Kale Pesto

Delicious Italian food with a twist. From Food Network Magazine.

serves 4

ingredients

1 medium spaghetti squash (about 3 pounds)

⅓ cup pine nuts (can substitute almonds or hazelnuts)

2 cups roughly chopped kale leaves

½ cup fresh parsley

1 glove garlic

2 Tbsp. golden raisins

¼ cup plus 1 Tbsp olive oil (divided)

¼ cup grated parmesan cheese, plus more for topping

1 tsp. Worcestershire sauce

salt and pepper

1. Preheat the oven to 400º. Cut off squash ends and halve lengthwise. Scoop out seeds and place cut-side down on a baking sheet. Roast until tender, about 25 minutes. Let cool slightly then scrape into strands with a fork.

2. Meanwhile, toast nuts in a try skillet over medium heat, stirring occasionally, about 3 minutes. Transfer to a plate and let cool.

3. Pulse the kale, parsley, garlic, raisins, and 2 Tbsp. of the toasted nuts in a blender or food processor until combined. Add the olive oil; blend until smooth. Add ⅓ cup water, parmesan, Worcestershire, ½ tsp. salt and some pepper. Pulse until combined, adding a little more water if necessary. Season with more salt and pepper.

4. Heat the remaining 1 Tbsp. olive oil in a large skillet over medium-high heat. Add the squash and cook, stirring until coated. Add ¾ cup of the kale pesto. Stir to coat, adding a little more water if needed. Season with salt and pepper. Top with remaining toasted nuts and more parmesan.

Spaghetti Squash Alfredo with Bacon and Peas

Now you can enjoy all the comfort of comfort food without adding to your waistline. From Food Network Magazine.

serves 4

ingredients

1 medium spaghetti squash (about 3 pounds)
4 oz. bacon, diced
1 small shallot, diced
1 tsp. fresh thyme
¼ cup white wine
1 ½ cups heavy cream
pinch of nutmeg
salt and pepper
1 cup frozen peas, thawed
½ cup grated parmesan cheese
2 Tbsp. finely chopped Italian parsley

1. Preheat the oven to 400º. Cut off squash ends and halve lengthwise. Scoop out seeds and place cut-side down on a baking sheet. Roast until tender, about 25 minutes. Let cool slightly then scrape into strands with a fork.
2. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add shallot and thyme to skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add heavy cream, nutmeg, salt and pepper.
3. Increase heat to medium high and cook, stirring occasionally, until sauce is slightly thickened, about 3 minutes. Stir in peas and parmesan. Continue cooking until sauce is thick and creamy, about 1 more minute. Remove from heat.
4. Stir in squash and bacon. Return to heat and cook 1 minute. Season to taste with salt and pepper and sprinkle with parsley.

Filipino Salad Crêpes

Wonderfully fresh flavors brought together in a crêpe and made extra tasty with peanut sauce. Healthy, satisfying, and fun! Adapted from foodandwine

makes 8

Ingredients

1 large egg
salt
1 cup whole grain flour (like spelt)
1 Tbsp. oil, plus more for brushing
½ cup creamy natural peanut butter
½ cup full fat coconut milk
1 Tbsp. coconut aminos or Bragg's Liquid Aminos (substitutes for regular soy sauce)
1 garlic clove, minced
1 green (unripe) mango peeled and julienned
1 cup julienned carrot
1 cup julienned daikon (could substitute jicama or radish if not available)
1 cup julienned English cucumber
½ cup torn mint leaves
½ cup lightly packed chopped cilantro
butter lettuce or other lettuce leaves
chopped roasted peanuts
coconut vinegar or white vinegar (optional)

1. In a medium bowl, beat the egg with ½ tsp. salt and 1 ½ cups of water. Gradually whisk in the flour just until a batter forms (it's ok if there are lumps). Then whisk in the oil.

2. Heat an 8 - inch nonstick skillet and brush with oil. Add ¼ cup of the batter and tilt the skillet to distribute evenly. Cook over moderate heat until bubbles start to form around the edge of the crêpe, about 1 minute. Flip, then cook until lightly browned on the bottom. Transfer the crêpe to a baking sheet and top with a piece of wax or parchment paper. Repeat with remaining batter.

3. In a small bowl, whisk the peanut butter with the coconut milk, soy sauce substitute, garlic, and 3 Tbsp. of water. Season with salt. In a medium bowl, toss the mango with the carrot, daikon, cucumber, mint, and cilantro.

4. Arrange the crêpes on plates. Top each with a lettuce leaf and some of the salad. Drizzle with peanut sauce and sprinkle with peanuts and vinegar.

butternut squash quiche

This dish makes a gorgeous and scrumptious presentation for a brunch or even dinner! Pastry is substituted for squash making this quiche into an entirely nutritious meal. You could even use yams or sweet potato in the place of butternut squash. I wasn't sure this would receive kid approval but they really loved it. Modified from The Paleo Kitchen.

serves 6-8

Ingredients

1 medium butternut squash or 3 yams/sweet potatoes
about ⅓ cup coconut oil, divided, plus extra for greasing pan
12 ounces Brussels sprouts, trimmed and cut in half
2 pinches plus 1 tsp. course sea salt
4-5 cups spinach, roughly chopped
1 cup fresh basil leaves, roughly chopped, plus an additional handful, chopped, for garnish
10-12 large eggs
1 tsp. garlic powder
½ tsp. cayenne pepper
2 tsp. freshly ground black pepper

1. Preheat oven to 375º.

2. Cut the squash lengthwise into wafer-thin planks (about 1/16"). I cut off one slice so the squash could lay flat then cut the strips.

3. Heat 2 Tbsp. of the coconut oil in a large sauté pan over medium heat. Place a few slices in the pan and cook for less than a minute on each side, just until soft. Remove and drain on paper towel-lined plate. Repeat with remaining slices, adding more coconut oil as needed.

4. Grease springform pan thoroughly with coconut oil. Line the bottom with squash slices until completely covered, then line the sides. Add more coconut oil if needed to help them stick.

5. Heat 2 Tbsp. coconut oil over medium heat and sauté the Brussels sprouts with a pinch of salt until slightly browned, about 10 minutes. Add spinach and basil along with another pinch of salt and cook 
just until they wilt. Remove from heat and let cool to room temperature.

6. Whisk the eggs in a large bowl along with garlic powder, cayenne, 1 tsp. salt and pepper. Add the vegetable mixture to the eggs and mix well.

7. Set the springform pan on top of a rimmed baking sheet to catch any spills and pour the egg mixture into the pan. Bake 30-40 minutes, until the eggs are firm in the middle. Let rest 10-15 minutes before serving. Garnish with chopped basil.

chicken satay with coconut lime sauce

This dish is worth the time it takes to prepare. Tender grilled chicken is finished with a sauce that is so full of flavor you may want to have it on its own. If you love Thai then try this. Our 5 year old begged me as he was eating to make it again. Adapted from O magazine (for some reason I keep getting lots of free magazines in the mail. Most of them are junk I do find good recipes from time to time).

Makes 4 servings

Ingredients:

3 Tbsp. oil (coconut would be the best)
½ cup thinly sliced shallot (about 1 shallot)
1 stalk lemongrass, woody top discarded, bottom split lengthwise and crushed with the side of a heavy knife
1 jalapeno, seeded and coarsely chopped (more or less depending on desired heat)
3 garlic loves, sliced
1 1" piece of ginger, peeled and thinly sliced
2 tsp. coconut sugar
1 can unsweetened coconut milk
1 Tbsp. fish sauce
finely grated zest of 1 lime
1 Tbsp lime juice
¼ tsp. plus a pinch of salt, divided
8 skinless boneless chicken thighs (about 1 ½ lb) each cut into 3 pieces
⅛ tsp. ground black pepper
½ cup fresh cilantro, larger leaves roughly chopped
½ cup fresh mint, larger leaves roughly chopped
½ cup fresh Thai or sweet basil, larger leaves roughly chopped
2-3 cups cooked rice or quinoa
8 soaked wooden skewers or metal skewers

1. In a medium saucepan, heat 1 Tbsp. oil over medium low heat. Add shallot, lemongrass, and jalapeño, and cook, stirring often, until shallot is translucent, about 3 minutes. Stir in garlic, ginger, sugar and cook until fragrant, about 2 minutes. Add coconut milk, bring to simmer, and cook until reduced by a third, about 6 minutes. Stir in fish sauce, lime zest, and lime juice. Return sauce to a simmer, remove from heat, cover, and let steep 10 minutes. Strain through a fine mesh sieve into a small saucepan. Cover and keep warm.
2. Preheat grill over medium high. In a large bowl, toss chicken with remaining 2 Tbsp. oil to coat. Season with remaining salt and pepper. Thread 3 pieces of chicken onto each of 8 skewers. Grill, turning as needed, until chicken is cooked through, about 15 minutes.
3. Spoon reserved coconut sauce over and around chicken. Sprinkle with cilantro, mint, and basil and serve over rice or quinoa.

almond-crusted Creole salmon

It just takes a few ingredients and a few minutes to prepare this scrumptious dish. Tangy Greek yogurt with lemon zest and Creole seasoning creates a melt in your mouth flavor-filled salmon! I found it in a magazine but I can't recall which one.

Ingredients:

1 lb green beans
1 Tbsp. olive oil or coconut oil
salt and pepper
⅔-1 cup plain nonfat Greek yogurt
1 Tbsp (or more to taste) Creole seasoning
½ cup chopped or sliced almonds
2 tsp. grated lemon peel
whole salmon fillet or portions

1. Preheat oven to 450º. Line a large rimmed baking sheet with foil. In a large bowl, toss the green beans with oil and salt and pepper. Arrange on pan and bake 10 minutes.
2. In a bowl, stir together yogurt, Creole seasoning, and lemon peel. Spread onto fillet and top with almonds.
3. Push beans to one side of the pan and place salmon on the other side. Bake about 12 minutes or until salmon just begins to flake when you lift it from the bottom and it still has a hint of darker pink.

chicken saltimbocca

These tasty prosciutto wrapped chicken tenders are drizzled with a delicious wine sauce and are actually quite easy and quick to make. From Food and Wine.

makes 4 servings

Ingredients

1 lb. thick asparagus
8 chicken tenders, pounded ⅛ in thick
salt and ground pepper
16 sage leaves
8 slices of prosciutto (you can also substitute pancetta or bacon)
flour for dusting (I used spelt but any flour even gluten free or tapioca or potato starch should work well)
1 cup dessert wine such as sherry or moscato
½ cup chicken stock
4 Tbsp. unsalted butter
2 Tbsp. chopped parsley

1. Cook the asparagus in a large saucepan of salted boiling water until crisp-tender, 2-3 minutes. Drain and cool under cold running water; drain and pat dry.
2. Season the chicken with salt and pepper and place 2 sage leaves on top. Wrap each in a slice of prosciutto, pressing to adhere. Put the flour in a large dish and dredge the chicken, dusting off the excess.
3. Set a rack over a baking sheet. Heat 2 Tbsp. of olive oil in a large skillet. Add half of the chicken and cook over moderate heat, turning once, until golden and almost cooked through, about 3 minutes. Transfer to the rack and repeat with remaining chicken.
4. Add the wine and stock to skillet and boil over moderately high heat until the liquid is reduced by half, 4 minutes. Whisk in the butter. Pour half of the sauce into a bowl. Add half the chicken and asparagus to the skillet and cook over moderate heat until hot, 2 minutes. Transfer the chicken and asparagus to a platter and pour the sauce on top. Repeat with remaining sauce, chicken and asparagus. and top with parsley.

shirataki noodles in a creamy peanut sauce

Shirataki noodles are made from konjac root. They are largely composed of water and glucomannan, a water-soluble dietary fiber, are very low in carbohydrates and calories, and have little flavor of their own. There is some evidence that glucomannancan plays a role in blood sugar control and can improve cholesterol control. They are available in many grocery stores, walmart, health food stores, Vitacost.com or amazon.com. These noodles work well in this Asian-style dish full of veggies in a delicious peanut sauce.  The kids really enjoyed this one especially the noodles which are very fun (a little too fun perhaps)to slurp up and see how long they can be. Adapted from The Endless Meal.

serves 6

Ingredients

2 packages shirataki noodles

2 carrots, cut into matchsticks

2 stalks celery, sliced

½-1 onion, sliced

a few handfuls cherry tomatoes, cut in halves or quarters (optional)

a few handfuls sugar snap or snow peas, halved

green onion, for garnish

oil for sautéing

for the sauce:

1 can coconut milk

¼-½ cup peanut butter

1 cup diced tomatoes (canned or fresh)

3 Tbsp. ginger, grated

4 Tbsp. soy sauce (I use Bragg Liquid Aminos)

2 Tbsp. fresh lime juice (1 lime)

1 Tbsp. curry powder

2 tsp. sriracha or other hot sauce

4 cloves garlic, minced

pinch of salt

1. Prepare the noodles according to package directions.

2. Add all the sauce ingredients to a small pot over medium high heat until it comes to a simmer. Remove from heat.

3. Put a splash of oil in a pan over medium high heat. Add all the veggies and cook for a few minutes until they have softened slightly but still have their bright color and a little crunch.

4. Add noodles and sauce to veggies and toss to coat. Serve in bowls topped with slices of green onion.

Eggplant Parmesan

Pretty yummy! Fresh mozzarella and fresh basil bring this recipe to a new level of deliciousness. Recipe adapted from Food and Wine.

serves 8

Ingredients

1 28-oz can whole tomatoes
2 Tbsp. olive oil plus more more for frying
Salt
flour, for dredging (I used spelt but you could use any kind even potato or tapioca starch should work fine)
4 large eggs, lightly beaten
2 cups seasoned dry bread crumbs (I made my own with sprouted grain bread, salt, and herbs)
2 lb eggplant, cut lengthwise into ¼-in thick slices
6 garlic cloves, smashed and peeled
12 oz. fresh mozzarella (you may want more because you WILL want to eat some)
1 cup freshly grated parmesan cheese
1 cup basil leaves

1. Preheat the oven to 350º. In a blender or food processor, puree the tomatoes with their juices and 2 Tbsp. olive oil. Season with salt.
2. Put the flour, eggs and bread crumbs in 3 separate shallow bowls. Dredge in flour; shake off excess, dip in egg, letting any excess drip off, then coat with bread crumbs.
3. Line a rack with paper towels. In large nonstick skillet, heat ⅛ inch of olive oil until shimmering. Cooking in batches over moderate heat, add some of the smashed garlic and eggplant spices and fry until golden brown and tender (a couple minutes per side). Transfer to paper towels to drain and discard garlic. Repeat until remaining eggplant slices and garlic are used up, wiping out skillet and adding more oil as needed.
4. Lightly oil a 10-12 inch springform pan (a regular pan will do as well but you won't be able to slice it as easily). Layer as follows:
  layer 1:
  eggplant
  ½ cup tomato sauce spread on top
  a few mozzarella slices and sprinkle of parmesan
  ⅓ basil leaves torn and scattered on top
  layer 2: repeat
  layer 3: repeat
  layer 4:
  eggplant
  thick layer tomato sauce
  remaining parmesan
5. Wrap entire pan in foil and set on a large rimmed baking sheet. Bake for about 1 hour or until heated through.
6. Increase oven temperature to 400º. Remove foil and bake for 10 minutes. Remove from oven and let rest for 15 minutes before unmolding and slicing.

ricotta meatballs

Sometimes a good meatball hits the spot.
recipe idea is from Better Homes and Gardens.

makes about 60 meatballs so you can definitely half the recipe

Ingredients:

1 large yellow onion, minced
¼ cup minced garlic
3 Tbsp. olive oil
2 eggs, lightly beaten
2 ½ lb. ground beef
1 cup parmesan, grated
15 oz whole milk ricotta (see instructions for making your own below. Who knew it was so simple?)
1 cup panko bread crumbs (To make your own take any kind of bread, even gluten free, pulse bread in blender, and bake at 300º stirring a couple times, until crisp)
½ cup fresh flat-leaf Italian parsley, chopped
½ cup fresh basil, chopped
Marinara sauce (optional - Some people, like my husband, prefer meatballs the good ol' Dutch way with mashed potatoes and green beans)

1. Preheat oven to 350º. Line shallow baking pans with parchment; set aside.
2. In a large skillet cook onion and garlic in 1 Tbsp. of the olive oil until translucent (about 8 minutes. Let cool.
3. Meanwhile, in a large bowl, combine eggs, ground beef, panko, parmesan, ricotta, parsley, basil, ½ tsp. salt and ¼ tsp. pepper. Add onion mixture. Using your hands, mix to combine. If meatballs are are too soft add more breadcrumbs. Shape into 2-inch balls and place on prepared pans.
4. Brush with remaining olive oil (this prevents moisture from escaping and helps them stay juicy and tender). Bake 22 minutes or until just cooked through (165ºF).
5. Meanwhile, if serving with Marina sauce, add sauce to pan and bring to boiling. Add meatballs and coat with sauce. Simmer for 5 minutes then serve.

Homemade ricotta:
4 cups whole milk
1 cup heavy cream
¾ cup buttermilk
1 Tbsp. lemon juice
½ tsp. salt

cheesecloth (available in the baking/cooking aisle) and fine mesh strainer

1. Add all ingredients to a large pot and cook over medium heat, stirring occasionally, until mixture has reached 160º (about 25 minutes). The mixture will begin to separate, forming bits of milky cheese curds and watery whey.
2. Line the strainer with cheesecloth and place over a large bowl. Pour in the milk mixture.
3. Refrigerate about 2 hours, or until most of the liquid has drained from the cheese. For a softer texture drain for less time and for firmer continue to drain overnight. Remove from cheesecloth and use.
4. Voila! You have made your own cheese!

beef stroganoff

A family favorite. This wholesome version of the classic dish is comfort food at its best. The rich flavors of beef and mushrooms complemented by a delicious creamy sauce is so delicious served over quinoa or brown rice.

4-6 servings

Ingredients:

1-1½ pound ground beef

2-3 cups mushrooms (we love cremini or shiitake but white button would work fine too) sliced

1 medium onion

1 clove garlic, minced

butter or oil for frying

8 oz. sour cream

2 tsp. better than bouillon beef base

½ cup water

2 Tbsp. tapioca starch (or flour) for thickener

pepper

fresh herbs like parsley or thyme

1. In a bowl stir together sour cream, tapioca starch, bouillon, water, and pepper to taste.

2. In a large skillet heat butter over med-high and fry mushrooms on both sides until golden brown. sauté in batches if needed in order not to crowd the mushrooms! Set aside.

3. Sauté onion and garlic in oil or butter. Add to mushroom mixture.

4. Brown beef. If not using grass fed/organic then drain fat. Add mushroom and onion mixture. Stir in sour cream mix and cook until thickened and bubbly.

5. Serve over quinoa or rice and garnish with fresh herbs.

roasted butternut squash filled with pomegranate-soaked fruit

This is a fun and easy way to serve squash. It can be a main dish or a starter. You can scoop the mixture onto crusty bread and top with some aged cheese or skip the bread and eat straight up. Adapted from Better Homes and Gardens.

makes 4-6 servings

Ingredients:

1 butternut squash, halved lengthwise and seeded

1 Tbsp. olive oil
¾ tsp. salt

2 cups pomegranate juice or port wine (I used a mixture)

¼ cup red wine vinegar

1 cup dried apricots, chopped

½ cup dried cherries, chopped

½ cup salted whole almonds, chopped

aged white cheddar or another favorite (we used Prima Dona which is a parmesan-Gouda mix)

Toasted whole grain bread, optional

Instructions:

1. Preheat oven to 425º. Lightly coat a large baking tray with oil.

2. Rub Squash halves with oil, then sprinkle cut sides with ½ tsp. salt. Place squash, cut side down, on the baking sheet. Roast until easily pierced with the tip of a sharp knife, about 35 minutes. Transfer to a platter, cut side up.

3. Meanwhile, in a saucepan combine the juice and/or port, vinegar, ¼ tsp. salt. Bring to boiling over medium heat and cook, uncovered, 4 minutes. Add apricots and cherries. Remove from heat; let stand 10 minutes then remove fruit with a slotted spoon and set it aside. Return saucepan to the stove over medium-high heat. Bring to boiling and cook until reduced to about ½ cup (approx. 20 more minutes). Remove from heat and stir in the fruit and nuts. Season to taste with salt and pepper.

4. Spoon mixture into squash and place any extra in a serving bowl.

5. To serve, top with shaved cheese or place cheese on bread before spooning squash and fruit mix on top.

slow-cooker caribbean fall beef stew

This exotic stew is full of the taste and color of fall. Adapted from the Food Network magazine

makes 4-6 servings

Ingredients:

1 ½-2 lb cubed beef
2 tsp. curry powder
½ tsp. allspice
salt and pepper to taste
2 large yams, peeled and cut into 2-inch pieces
1 large red bell pepper, cut into bite-size pieces
1 can coconut milk
2 Tbsp. grated fresh ginger
1 lime juiced, plus wedges for serving if desired
for serving:
scallions or cilantro, chopped
cooked quinoa

directions:

1. Season beef with mix of curry, allspice, salt and pepper. I like to brown my meat on all sides in a pan of hot oil. I think this locks in the juiciness of the meat but it isn't totally necessary. Place in slow cooker.
2. Add pepper and yam on top.
3. Whisk coconut milk and ginger. I added a some more curry, allspice, salt and pepper as well. Pour on top of meat.
4. Cook on low for 4-7 hours. Yes, I know that is a huge range of time but you know your own slow cooker better than me. Mine is a semi-slow cooker and I know anything I put in there will be cooked to a dry unpleasantness if I follow the time for most slow cooker recipes. 4 hours was perfect for mine :)
5. Stir in lime juice and top with scallions or cilantro. Serve over quinoa for a satisfying meal.

mexican quinoa

This dish has become a favorite with our whole family (the kids asked for seconds which is pretty rare). The flavor combination is so so good. Easy to make and super nutritious, what's not to love? adapted from annies-eats.com 

Ingredients:

2 tsp. olive oil
2 cloves garlic, minced
3-4 jalapeños, seeded and finely chopped
1 cup uncooked quinoa, rinsed well
1 ¼ cups vegetable or chicken broth
1 can black beans (or equivalent soaked and cooked black beans), drained and rinsed
1 cup fresh corn kernels (or frozen or canned)
½ tsp. salt
⅓ cup chopped fresh cilantro
½ lime juiced
1 tomato, diced (or can diced tomatoes)

to finish:
shredded cheese
sour cream or plain greek yogurt
salsa
avocado
cooked shredded chicken (optional)
spinach (optional)

Directions:
1. Heat olive oil in a medium saucepan over medium-high heat. Add garlic and jalapeño and sauté until fragrant, about 1 minute.
2. Stir in quinoa and broth and bring to boil. Reduce heat to medium-low and cover. Simmer for about 10 minutes.
3. Then add beans, corn, tomato, and salt. Cook for an additional 10-15 minutes, or until liquid is fully absorbed.
3. Remove from heat and stir in cilantro and lime juice.
4. Serve over a bed of spinach if desired and top with shredded chicken, cheese, sour cream, salsa, and avocado

coconut cashew curry

Here is another recipe from the book I mentioned in the previous post called Nourishing Meals.  I had to make some changes based on the ingredients I had. SO. GOOD. Even the kids enjoyed it.

Ingredients:

1 Tbsp. coconut oil
1 tsp. mustard powder (or mustard seeds)
1 tsp cumin (or cumin seeds)
1 Tbsp. curry powder
pinch chili powder
1 can coconut milk
1 cup water
3 Tbsp. almond butter (or cashew butter if you have it)
1-inch piece fresh ginger, peeled and finely grated
3 large carrots, peeled and sliced
1 yam, cut into cubes (or a couple small red potatoes)
1/4 pound fresh green beans, trimmed and cut in half
2 cups cauliflower florets
2 cups chopped savoy or nappa cabbage
1 Tbsp freshly squeezed lemon juice
1 tsp. sea salt
cooked quinoa or rice

garnish:

fresh cilantro, chopped
1 cup raw cashews, roasted (place in baking dish and roast at 350º for about 12 minutes, or just golden)

1. Heat a large pot or skillet over medium heat. Add the oil, mustard and cumin (if using seeds saute for 30 seconds until they begin to pop) then stir in curry and chili powder. Immediately pour in coconut milk and water. Add almond butter and stir. Grate ginger into the pot. Add carrots and yam. Cover and simmer 5-10 minutes, depending on the size of the vegetables.

2. Add green beans and simmer 5 minutes. Add the cauliflower and simmer for 5 minutes more. Add the cabbage, lemon juice, and salt; cover and simmer a few more minutes or until vegetables are tender but not too soft.

3. Serve curry over quinoa. Garnish each bowl with chopped cilantro and roasted cashews.

thai chicken quinoa salad

We first tried this salad at my brother-in-law and sister-in-law's house. It is so delicious! Ever since I have been planning to recreate it. Here is is: full of flavor and color and packed with protein.

Ingredients:
2 chicken breasts (unless you want a vegetarian version)
2 or more cups cooked quinoa
2 cups cabbage, coarsely shredded
3 green onions, chopped
1 cup diced cucumber
1 red bell pepper, finely chopped
1/2 red onion, diced
1 cup carrot, grated
1/2 cup chopped cilantro (extra for garnish if desired)
1/2 cup peanuts
for the dressing:

1/2 cup creamy peanut butter (more or less to taste)

2 Tbsp rice or white wine vinegar

1 1/2  Tbsp olive oil

2 Tbsp honey or agave

1/3 cup soy sauce (I use Bragg liquid amenos)

2 tsp grated ginger (optional)

1/4 tsp garlic powder (optional)

juice of 1 lime (plus some wedges for serving)

water to thin, if necessary

1. Cook quinoa: place about 1.5 cups, soaked and rinsed, in a pot with almost 2 cups water. Bring to a boil, reduce to simmer and cook until water is absorbed. Add more water if quinoa is still crunchy. Let sit for a few minutes then fluff with fork. Let cool.

2. Drizzle some olive oil in a baking dish. Place chicken breasts on top and turn over to lightly coat with oil and sprinkle with salt and pepper. Bake at 350º for about 25 minutes, turning halfway through, until no longer pink inside. Let cool and shred.

3. Combine chicken, quinoa, cabbage, onion, cucumber, pepper, carrot, and cilantro.

4. Whisk together dressing ingredients and toss some with salad and leave extra for serving. Top with nuts and serve with extra dressing and lime wedges for an extra squeeze of flavor.

coconut crusted salmon with lemony quinoa

This scrumptious meal is light but nourishing and makes me think of Spring. The herbed coconut crust on the salmon is so delicious and carb-free. Pine nuts and spinach round out the quinoa and make it a perfect side dish. Salmon recipe adapted from Trim Healthy Mama and the quinoa from kale&chocolate

Let's talk about some of the health benefits first:
Salmon is high in protein. It is extremely important to supply our bodies with enough protein because our muscles, organs, bones, cartilage, skin, and antibodies are composed of protein and need enough to repair themselves and prevent cellular breakdown. Salmon is packed full of omega-3 fatty acids which are necessary for cardiovascular and cognitive health. It is an excellent source of selenium, a powerful antioxidant that protects the body from free radicals which damage cells and leave them vulnerable to cancer, infection, and disease. Salmon also contains high levels of B vitamins which are vital for a healthy metabolism and good mental health.
Coconut contains lauric acid which helps raise the high density level cholesterol which keeps arteries free from plaque accumulation. It is packed with B vitamins and copper, zinc, magnesium, manganese, iron, and even calcium. Using this in place of breadcrumbs boosts the nutrition value and cuts out carbs.
Quinoa (pronounced keen-wah) is a nutrition packed seed that cooks like a grain. It contains all eight essential amino acids, making it a complete protein. It is gluten-free, high in B vitamins, and has iron, zinc, potassium, calcium and vitamin E.
Pine nuts are really seeds from certain pine trees. They contain essential minerals and heart friendly mono-unsaturated fatty acids that help reduce cholesterol levels, vitamin E and vitamin B.

Ingredients

for the salmon:
4 Salmon filets (I like skin on, wild preferably)
mayonnaise (see below for home made) or eggs
1 cup dried coconut
sea salt
pepper
garlic powder and/or onion powder
dried parsley
cayenne pepper if you like some spice

for the quinoa:
1 cup uncooked quinoa
sea salt
1/2 cup pine nuts, toasted
2 tsp grated lemon zest
1/2 cup chopped flat leaf parsley
2 cups raw spinach, thinly sliced
1 tsp. ground cumin
1/4 cup fresh lemon juice
1/4 cup olive oil
pepper to taste

salmon:
1. To make the salmon "breading", place coconut, herbs and spices in blender and blend until fine. Pour onto large dinner plate.
2. Rub salmon fillets with mayo or dip into a couple whisked eggs. Then press into coconut mix and coat generously. Place in greased baking dish
3. Bake at 350º until fish is done and coating is crispy. Check after 10 minutes. Fish is done when outer layer is opaque and inside is still a darker pink. If you want the outside more crispy then place under broiler for 1-2 minutes.

quinoa:
1. Rinse quinoa for a few minutes to make sure all the bitter-tasting chemicals called saponins are removed. Transfer to a saucepan and add 1 tsp. salt and 1 1/4 cup water. Bring to a boil, cover, and simmer for 15 minutes or until all the water is absorbed. If they seem to firm after 15 minutes add a tad more water and cook for a few more minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.
2. Transfer quinoa to a serving bowl and add toasted pine nuts, spinach, lemon zest and parsely. Place the sliced spinach on top.
3. In a separate bowl, whisk together the lemon juice, cumin, salt and pepper. Slowly add olive oil to form an emulsion. Pour dressing on top of quinoa tossing to blend all ingredients. Add additional salt and pepper to taste. Serve warm or room temperature.

mayonnaise:

I tried making my own mayo from scratch quite unsuccessfully before. This recipe made a beautiful mayo: golden, creamy and free of soybean* oil. It was very simple and quick.

1 egg plus 2 egg yolks

1 Tbsp. lemon juice

1/2 tsp. sea salt

dash of pepper

onion powder (optional)

dash of vinegar (optional)

dash of sweetener (optional)

dijon mustard (if you want more kick)

1/2 cup coconut oil, melted

1/2 cup extra virgin olive oil

**update March 2015:
If you would like to end up with a more traditional tasting mayo, I have been playing around with ingredients and find that the following is pretty close:
besides the eggs I add lemon juice, a dash of vinegar, a pinch of sweetener, a dash of salt. Then I add 1 cup avocado oil (it has a pretty subtle flavor)

1. Put eggs in blender. Add lemon juice, salt, pepper and additional flavorings if desired. Blend well.

2. With blender running, slowly add the coconut and olive oil. Mix until thickened.

3. Chill before serving.

*soy beans have a high level of phytates which leech minerals out of the body. Soy affects the body's estrogen levels by converting testosterone into estrogen. It also suppresses thyroid function and can cause sterility (it all sounds kind of nasty!)

spinach and bacon white pizza with cauliflower crust

I have been a fan of white spinach pizza since I was a kid. I love how the creamy ricotta complements the yummy melty cheese and tender spinach. When I saw a recipe I knew I had to make it. I have also been wanting to try a cauliflower pizza crust. This recipe takes regular pizza to a new level because you replace carbs with vegetable while retaining the absolute creamy and gooey deliciousness that pizza should have. toppings adapted from howsweettreats and crust adapted from Trim Healthy Mama.

ingredients:

crust
16 oz cauliflower, cut into florets
3/4 cup egg whites (about 5 eggs)
2 cups mozzarella cheese
italian seasoning
garlic or onion powder
sea salt

pizza
6 slices bacon, roughly chopped
8 oz fresh spinach
2 garlic cloves, minced
olive oil, about 1 Tbsp.
1/2 cup ricotta cheese
1 cup freshly grated provolone cheese
1/3 cup freshly grated fontina cheese (can substitute gouda or mild gruyere)
1/4 cup freshly grated parmesan cheese

directions:

crust

1. Lightly steam cauliflower. Put into colander and press out as much water as you can by pressing down with a plate, squeezing with hands, and blotting with paper towel. The drier you get it the crispier the crust will be. Preheat oven to 450º

2. Add to blender or food processor and pulse a few times until you have rice-sized pieces.

3. Add egg whites and pulse a few more times.

4. Add cheese, and seasoning and mix until combined.

5. Line a 9 x 15 cookie sheet with parchment paper and grease well.

6. Dump the cauliflower mixture into the middle of the sheet and spread out evenly.

7. Bake for 20 minutes. You can flip over the crust at 15 minutes, including the parchment paper, then removing the parchment paper from the top. Then bake 5 more minutes. This allows both sides to get crispy.

8. Cool while you prepare toppings and reduce oven to 375º.

pizza toppings

1. Heat large skillet over medium heat and add the bacon. Cook just until the fat has rendered because it will get crispy in the oven. Remove bacon and drain on paper towel. 

2. Reduce heat to low and add spinach and garlic, stirring well until spinach is wilted.

3. Brush pizza "dough" lightly with olive oil. Cover evenly with dollops of ricotta. Evenly sprinkle other cheeses on top. Add spinach and bacon. 

4. Bake for about 25 minutes, until cheese and crust are golden and bubbly. Oh yum!

maple glazed squash stuffed with quinoa and mushrooms

The maple thyme glaze is incredibly delicious and turns this squash into an exceptional side, or main dish if served with the quinoa. If you want even more substance serve with roasted root vegetables brushed with the same glaze. from food and wine

serves 6

ingredients

squash: 
salt and pepper
1 3.5 lb kabocha squash, halved lengthwise, seeded and cut into 6 wedges
olive oil for brushing

2 Tbsp. unsalted butter

1 Tbsp. brown sugar

2 Tbsp. maple syrup

3 thyme sprigs

sauce:

1/2 cup heavy cream
2 Tbsp. maple syrup
1 garlic clove, crushed
2 thyme sprigs

filling:

3 Tbsp. unsalted butter

1 shallot, minced plus 2 shallots thinly sliced

1 bay leaf

4 thyme sprigs

2.5 cups water

salt and pepper

1.5 cups quinoa

2 Tbsp. olive oil

1 lb mushroom, preferably oyster, chantrelle, or shiitake (or combination), sliced

1/3 cup chopped parsley

1. to prepare the squash, preheat the oven to 350º. Brush with oil and season with salt and pepper; arrange on a baking sheet cut side down and roast for about 20 minutes, until lightly browned. Flip wedges and roast for 20 minutes, until just tender.

2. Meanwhile, in a saucepan, melt the butter with the sugar, maple syrup and thyme. Cook over medium-low heat until the sugar has dissolved, about 3 minutes. Turn the squash skin side down and brush all over with the maple glaze. Roast for 10 minutes longer, until the squash is lightly browned and glazed.

3. For the sauce: In a saucepan, whisk the cream and maple syrup. Add garlic and thyme and simmer over med-high heat until reduced to 1/3 cup. Discard garlic and thyme and keep warm.

4. To make the filling: In a medium saucepan, melt the 2 Tbsp. of butter. Add minced shallot and cook over med. until softened, about 3 minutes. Add the bay leaf, thyme, and water and bring to a boil. Season with salt and pepper then add quinoa. Cover and cook over med-low heat until tender and the water has been absorbed, about 15 minutes.

5. In a large skillet, melt the remaining 1 Tbsp. butter in the oil. Add the sliced shallots and cook over med-high heat, stirring until lightly browned. Add the mushrooms and cook until browned on the bottom, 3 minutes. Continue cooking, stirring occasionally, until the mushrooms are browned and tender, 5 minutes or so more. Stir in quinoa and parsley and season with salt and pepper.

6. Arrange the roasted squash on plates. Fill each wedge with quinoa stuffing, drizzle with the sauce.

favorite lemon herb salmon

I have made this 3 times this summer. It is that good.

makes 4 servings

1 lb salmon fillet (skin on or skinless)
1 lemon
1 Tbsp. snipped dill
1 Tbsp. snipped tarragon
1 Tbsp.

snipped flat leaf parsley or chives
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp oil or butter (or mix)

1. Pat fish dry. Shred 1 tsp. of peel from lemon; set aside. Juice the lemon and reserve for later. In a bowl combine the lemon peel, snipped herbs, salt, pepper, and oil. Spread evenly on the salmon.
2. Preheat grill to 400º. Oil grate and add salmon herb side down. Grill 2-3 minutes. Turn salmon, pour lemon juice over. Grill 3-7 minutes until salmon begins to flake and center still has a trace of darker pink.