My friend Wanda made this delicious meal for me a couple of months ago and I have been reduplicating it ever since. Of course, as with all other recipes I have slowly made it my own. This recipe is done in 4 different steps. Now don’t let this deter you from trying this recipe because the last three steps can be done while you are accomplishing the first. I find that just cooking up the individual ingredients can result in several different meals during the week so don’t hesitate to double this recipe. Almost everything on here can be frozen including the dressing so you can have everything on hand to have this another week.   Ingredients: Serves 4 2 large sweet potatoes 1 carton chicken stock (4 C) Fresh ginger Turmeric Ghee 1 bunch of parsley Garlic bulb Arugula 1 lemon Raw honey Olive Oil Quinoa 4 eggs Sea Salt Peppercorns Shelled Pistachios Feta Cheese   Step 1: Turmeric Ginger Sweet Potatoes 2 large sweet potatoes 2 C chicken stock 1 tsp Turmeric ½ tsp chopped fresh ginger Salt & Pepper   Directions: 1. Peel and chop sweet potatoes into 1-inch cubes. 2. In a small saucepan, combine sweet potatoes, turmeric and fresh ginger. Cover with chicken stock. 3. Simmer on the stovetop until sweet potatoes are soft and can be pierced easily with a fork. 4. Remove sweet potatoes from stock with a slotted spoon. Mash with a fork adding in as much broth as needed for […]

  Here is to all my vegan friends! I have come up with a very protein-dense Lentil and Pumpkin Seed Curry.  It is so yummy that you meat lovers will not miss a thing. There are lots of cruciferous vegetables and also our beloved sweet potato. Oh, and don’t forget all the toppings!!!  I love serving this alongside the Coconut Mango Black Forbidden Rice I posted last week. This curry is so creamy and delicious. Vegan or not, I hope that you will try it!!!   Ingredients:  ½ C pumpkin seeds ½ C red lentils 4 C vegetable stock 2 T coconut oil ½ medium red onion 2 garlic cloves 1-inch fresh ginger 3 T curry powder 1 tsp. Garam masala ½ tsp. cumin 1 C chopped broccoli florets (I used thawed frozen broccoli) 1 C chopped cauliflower (I used thawed frozen cauliflower 1 sweet potato peeled and cubed. 1 can coconut milk Salt and Pepper to taste.   Optional Toppings: Toasted sliced almonds Cilantro Diced cherry tomatoes Microgreens   Directions:  1. Soak pumpkin seeds and red lentils in two separate containers overnight.   2. Strain both pumpkin seeds and red lentils.   3. Using a Vitamix, add pumpkin seeds and lentils and 4 cups of the vegetable stock. Process until completely smooth.  Set aside.     4. To a medium-sized dutch oven, saute red onion in coconut oil over medium heat, until translucent.     5. Add garlic and ginger and saute for 1 minute. 6. Add all spices and […]

So…I made up this recipe and I have to say..these burgers are awesome!!!  They take many twists and turns but don’t freak out because I am telling you…the flavor combination is on point.  How can you lose with the combination of blue cheese, peach chutney, bacon and arugula loaded on a cinnamon raisin english muffin.  I start missing the flavor of a big burger right around this time of year.    The key to great burgers is the quality of beef that you are using.  I am using 100% grass-fed beef from Riven Rock Farm.  You don’t have to use much seasoning other than salt and pepper because the meat is already so flavorful and tastes incredible standing on its own.     Ingredients:  1 lb.  good quality ground beef (grass-fed preferably) 4 ounces blue cheese 1 egg salt & pepper Good quality Mayonnaise 8 slices cooked bacon arugula peach chutney (recipe to follow) Ezekiel Cinnamon Raisin English Muffins   Directions: 1. In a large skillet, cook the bacon until desired doneness (I like mine crispy).  Set aside. 2. Meanwhile, In a medium bowl, add ground beef, crumbled blue cheese, egg and salt and pepper.  Mix together. ( I use my hands for this)    3. Form burgers.  I make 4 burgers with 1 pound of meat since I like large burgers.  If you prefer smaller burgers, you can make 6 instead.  4. Once bacon is done, remove from skillet and set aside. Drain most of the fat from the […]

This wrap is now such a favorite.  It is a lot lighter than the foods that I have been eating all winter long.  I think it is the perfect spring recipe since all the herbs will start popping up in the garden in the next month.  I have included a great marinade recipe but as a shortcut, you can always use a bottled Greek dressing. (I recommend Primal Kitchen since their dressing is very clean).  Also when it comes to the yogurt sauce you can always use a prepared plain Greek yogurt. I have to say though; the homemade tastes best! Recipe HERE for that.     Ingredients: Yogurt sauce 3 8-ounce containers of yogurt, strained, or 12 ounces Greek yogurt 2 T chopped fresh dill 2 T chopped fresh oregano 3 T chopped fresh chives 1 tsp lemon zest 1 T lemon juice Salt and pepper   Greek Dressing Marinade: ⅓ C olive oil 3 T apple cider vinegar ¼ C fresh parsley 2 T lemon Juice ¼ tsp coriander ¼. tsp cardamom 1 T fresh oregano 1 T lemon zest 1 T raw honey (or to taste) salt and pepper (to taste)   Wrap Ingredients: 4 chicken breasts 2 C mixed greens 1 C cherry tomatoes halved ½  C sliced red onion ½ C feta cheese, crumbled 8 Siete almond flour wraps     Directions: 1. Do ahead: Combine all ingredients for marinade except olive oil in a food processor or small blender. Once the blender is going drizzle in […]

I have definitely made many turkey meatloaves over the years but I have finally settled on this recipe as my favorite.  This is a super easy recipe… all you need is one bowl and your hands! Adding the extra oil to this meatloaf guarantees a really moist end result. The other great thing about this recipe is that you can just as easily form some burgers from the mixture and throw them on the grill.  Just as delicious! The show stopper is the bacon. It allows the smoky flavor to penetrate the meatloaf and makes for a delicious crunch in each bite. This recipe is designed to make two meatloaves so you can have leftovers or freeze half.   (Makes two meatloaves, each one serves 6)     Ingredients: 2 lbs. ground turkey (I use organic, free range) ½ C sundried tomatoes in olive oil ¼ C of the olive oil from sun-dried tomatoes ½ large yellow onion chopped 4 cloves of garlic, minced 2 roasted bell peppers chopped (I use the jarred version from Trader Joes) 20 Kalamata olives, halved 1 C chopped parsley 3 T fresh oregano or basil chopped ¼ C gluten-free bread crumbs ½ C crumbled sheep’s milk feta cheese (don’t use the pre-crumbled feta because it is coated in flour) 2 eggs 1 T salt 1 tsp. black pepper 6 slices uncured smoked bacon (optional)   Directions: 1. Preheat oven to 350. 2. Spray 2 medium-sized loaf pans with olive oil spray. 3. In a large bowl, […]