3 cloves garlic, chopped
4 cups oyster mushroom, or another wild mushroom
Dry sherry wine, 3 tablespoons
Low sodium soy sauce, 1.5 tablespoons
1. In large skillet heat oil and garlic for 1 min.
2. Add mushrooms. Cook 5 minutes until mushrooms are tender.
3. Add sherry and soy sauce.
4. Once simmering start adding spinach. Continue adding and stirring until all spinach is wilted. Serve.
Prep & cook: approx. 40 minutes
Ingredients (serves 2)
1 lb skirt steak
1 container Arugula/rocket
1/2 pint grape tomatoes, halved
1 small fennel bulb, sliced very thinly
1. Put pan over medium heat. Add a tablespoon of oil, then fennel. Salt and pepper. Sauté until slightly brown but still crispy, approx. 5 minutes. Remove from pan and let cool.
2. Wipe down pan and return to burner.
3. Salt and pepper steak. Do not oil pan. On medium heat cook steak 3-5 minutes on each side until pink inside. Remove and let cool for 20 minutes.
2. When steak is room temperature slice into strips, or bite size pieces.
2. Mix together arugula, tomatoes, fennel. Dress salad. Divide into two big bowls/plates.
3. Top salad with steak and goat cheese. Serve.
1 lb Brussels sprouts, sliced
1/4 cup roasted almonds, chopped
1/2 lemon, juiced
Olive oil, salt and pepper
1. Heat pan over medium heat, add oil
2. Add Brussels sprouts, season with salt and pepper
3. Sauté until crispy, 3-5 min
4. Remove from heat. Stir in almonds and lemon juice. Serve.
Cook time: approx. 45 minutes
- 2 cups chopped onion
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 3 plum tomatos, chopped
- 2 15-ounce cans pumpkin purée
- 32 oz vegetable broth
- 2 cups unsweetened coconut milk
- 3 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1 head of broccoli, cut into pieces and pre-steamed
- 2 pound shrimps, peeled and deveined
- 3 teaspoons fresh lime juice
- olive oil
- Cilantro (garnish)
- Lime zest (garnish)
- Serve with Quinoa (optional)
1. Heat olive oil in a pot over medium heat. Add onion and ginger. Cook until soft, stirring occasionally- about 8 minutes.
2. Add garlic- cook for 1 minute.
3. Add tomato and pumpkin purée. Stir frequently until pumpkin is golden brown, about 10 minutes.
4. Add broth, coconut milk, curry powder, and cayenne pepper- simmer for 20 minutes.
5. Add shrimp, broccoli and lime juice. Simmer until shrimp are cooked and broccoli is warmed through.
6. Serve over quinoa (optional). Top with cilantro and lime zest.
I’ve been wanting to make my own zucchini noodles for a while now and I finally gave in and decided to buy the Paderno Spiralizer. Definitely one of the best purchases for my kitchen. You can use it to shave or spiral most vegetables and fruits, and although I can’t wait to try other vegetables, I know I’ll mostly be using it to make zucchini noodles– the best paleo pasta. Substitute zoodles for any pasta dish.
Once I had the noodles spiralled I decided to make a simple dish with sautéed kale, garlic and onions. I pre-sautéed the kale mixture then added it to the zoodles when they were finished cooking.
- 2 zucchinis per person (for a simple non-meat dish)
- 1 tablespoon olive oil per 2 zucchinis
- salt + pepper
1. Heat olive oil over Medium-High heat in sauté pan.
2. Add zoodles, salt and pepper. Cook for 2-3 minutes, stir occasionally. Zoodles are done.
Chia seeds will expand, soften, and absorb the liquid, creating a gummy-like pudding.
- 3 tablespoons chia seeds
- 3/4 cup unsweetened coconut milk or almond milk
- 1 teaspoon vanilla
- sprinkle of ground cinnamon
- optional: 1 teaspoon honey or agave
- Garnish: raspberries or blueberries
1. In a bowl, stir together all ingredients (except fruit.) Let sit for 15 minutes or refrigerate overnight.
2. Scoop into serving dish and top with berries.
The other night I was a small Italian restaurant in Brooklyn for my cousins birthday and the waiter brought out a plate of the most amazing grilled garlic scapes. If you’re like me and have never heard of scapes before they are the flower stalk of the garlic bulb, and are often used in dishes the same way you would use garlic or scallions. I personally loved them on their own with some olive oil, salt and pepper. They taste like mild garlic, and if you can grill or sear them you’ll definitely want to do that for the char flavor.
- 10 garlic scapes
- olive oil
- sea salt + pepper
1. Wash the scapes and break off the harder ends (not the bulbs) like you would with asparagus.
Option 1 Sautéing
2. Cut into quarters so that they’ll fit in your pan. Put large sauté pan on medium-high heat.
3. Add olive oil to pan and wait for it to heat. Add scapes, salt and pepper.
4. Cook until al dente, approx. 5 minutes.
Option 2 Grilling
1. Place scapes in large bowl or plate. Massage with olive oil, and toss with salt and pepper.
2. Put on grill and cook until lightly charred, approx. 10min.
Prep & cook time: 60 minutes
Ingredients (serves 2 as main dish)
- olive oil
- 1 head cauliflower
- 1.5 cups plain Greek yogurt
- 1 lime
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 teaspoon pepper
Remove all stems
Zest and juice lime
1. Preheat oven to 400 degrees. Lightly grease baking sheet with oil.
2. Trim the stems off the cauliflower- only white should show.
3. Add yogurt to medium sized bowl. Zest and juice lemon into the yogurt. Then add all spices. Stir.
4. Dunk the cauliflower into the yogurt sauce. Use a spoon and your hands to make sure the whole surface is covered with the yogurt. Tip: Excess sauce can be kept in fridge and used as meat marinade.
5. Place baking sheet in oven. Cook for 40 minutes until surface is lightly browned and crusted. Remove.
6. Let cauliflower cool for 10 minutes then slice. Serve alongside salad or as appetizer/sidedish for a group dinner.
Ingredients (serves 4)
Cook time: 10 minutes
- 2 lb. zucchini
- 1 small red onion, chopped
- 2 garlic cloves, finely chopped
- 2 Tbs. finely chopped fresh basil
- 1/4 cup extra-virgin olive oil
- Sea salt & fresh ground pepper
1. Trim the ends of each zucchini. Cut in half lengthwise and then chop into slices about 1/2 inch thick.
2. In a large pan heat olive oil. Add onions and garlic and sauté until browning, approx. 2 minutes. Add zucchini and toss occasionally until tender, approx 5 minutes.
3. Mix. in basil and cook for another minute. Salt and pepper. Serve.
Extra: If you want to make a larger and more colorful side dish add tomato. Toss in 2 large chopped tomatoes, or a pint of cherry tomatoes, a few minutes before zucchini is finished cooking.
I just got home from a long trip and was ransacking through my cupboards to find something easy to make for dinner and I quickly pulled together this chicken dip. I ate it with tortilla chips, which is what I had in my house, but can be served as a dip, sandwich filling or over a salad.
- 1 12.5oz can white chunk chicken in water, drained
- 1 15 oz can black beans, rinsed and drained
- 1/2 red onion, chopped
- optional: 1/2 avocado and/or jalapeno, chopped
- 1/2 jar salsa
- 2 tablespoons dried cilantro (or fresh)
- 1 tablespoon dried cayenne pepper
- 1 tablespoon EVOO
- salt & pepper
- Serve with chips, crackers, in a wrap, or over a bed of lettuce.
1. Mix together all ingredients into a bowl. Salt and pepper to taste. Serve.
Tip: To make it fancier sauté the chicken in a pan until it starts to brown before mixing together the ingredients.