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 […]

    This Shrimp Pad Thai is a dish that my daughter, Madelyn, and I put made on one of those special nights of cooking together. I think we were both thrilled with how it turned out! If you love a good Pad Thai then this recipe is for you.  It is easy and you can really use any source of protein you would like.  Make tonight special You will not be disappointed!     Sauce Ingredients: 4 T tamari 2 T honey 2 T fish sauce 2 T brown rice vinegar 2 T Sambal Oelek chili paste   Pad Thai Ingredients: 12 oz. brown rice pad thai noodles 1 lb. wild-caught shrimp, thawed ¼ C butter or ghee 1 T sesame oil 3 carrots, chopped 1 shallot, minced 5 cloves garlic, minced 5 green onions, chopped in 2-inch pieces ¼ C cilantro, finely chopped ½ C basil, finely chopped ½ C roasted, salted peanuts, finely chopped 1 lime, cut into wedges     Directions: 1. In a large stockpot, heat water and cook noodles as directed. 2. To make the sauce: mix together tamari, honey, fish sauce, brown rice vinegar and Sambal Oelek in a small jar with a lid. Close tightly and shake vigorously to blend. 3. Heat wok over medium heat.  Add ghee or butter and sesame oil. 4. Saute carrots and shallot until the carrots are tender.     5. Add garlic and shrimp and saute until shrimp is pink in color, about 4 minutes. 6. […]

  This recipe is so incredibly nourishing and it is so good if you struggle with any type of inflammation! It is delicious while being easy to digest.  Mung beans are amongst the easiest of beans to digest so I highly recommend them.  The fig and cashew quinoa is the perfect base and I love the toppings of cashews, yogurt or feta cheese to give more protein and healthy fat!  If you are vegan just leave out the cheese. This recipe can be modified to fit your specific tastes and needs!      Ingredients for the Dahl:  1 C mung beans (lentils are a great replacement) 1 ½ T ghee 2 Thai chilies seeded and finely minced (optional) 1-inch fresh ginger 2 tsp. cumin seeds 2 tsp. mustard seeds ½ tsp. coriander 1 ½ tsp. turmeric ½ tsp. pepper Pinch of cloves 1 C chopped spring onions 2 garlic cloves, finely minced 4 C vegetable/ chicken stock 2 C finely chopped greens (kale, swiss chard, spinach) 1 T lemon zest Juice of 1 lemon 1 tsp. salt   Directions:  1. Soak mung beans for 24 hours then drain and rinse. 2. In a dutch oven over medium heat, melt ghee.   3. Add chili’s, ginger, cumin seeds, mustard seeds, coriander, turmeric, pepper and cloves.  Saute until mustard seeds begin to pop.  Toss in spring onions, sauteing for a few minutes until onions start to wilt.  Sprinkle in garlic and saute for an additional minute.     4. Add mung beans and […]

Do you have any extra cherry tomatoes that need to be used up.  Candied Cherry tomatoes are absolutely delicious and are so easy to make.  If you don’t have the available time you can use olive oil marinated sun dried tomatoes which are just as delicious. This chicken tender recipe is really easy and so so good!!!  It was an impromptu discovery and it is now a family favorite!  I hope you enjoy it!     Ingredients: 4 chicken tenders 1/2 cup candied tomatoes (you can replace these with oil marinated sundried tomatoes) 14 large basil leaves 4 oz. goat cheese 2 egg whites 2/3 cup chopped walnuts 3 TBS. olive oil salt & pepper   Directions: Preheat oven to 350 degrees. With a sharp knife, slice chicken tender in half but not all the way through. 3. Spread goat cheese in the center of the chicken tender, layering sun-dried tomatoes and fresh basil. 4. Chop walnuts into small pieces. 5. In a small bowl, beat egg whites with a fork until frothy.  Add salt and pepper. 6. Close chicken tender tightly around center ingredients.  Gently dip into egg whites and then roll to coat with the walnuts. 7.  Place on parchment covered sheet pan and drizzle with olive oil. 8. Bake for 15-20 minutes or until chicken is done (165 degrees using an Internal Read Thermometer) 9.  Serve alongside some brown rice pasta drizzled with olive oil and a sprinkle of parmesan!!!  

    Ingredients: 4 boneless skinless chicken breasts Salt and pepper Avocado oil Herbs de Provence Directions: 1. Preheat oven to 350 and heat up some avocado oil in a cast iron skillet, (or oven proof skillet of choice) 2. Coat chicken breast with salt and Herbs de Provence 3. Sear chicken breast on both sides until nicely browned. 4. Pop into a 350 oven for 7-9 minutes (7 minutes for a small chicken breast and 8 to 9 for a large chicken breast.) 5. Remove chicken from skillet and allow to rest for 10 minutes on a plate covered in foil. Slice thinly and serve.