Cook potatoes in a salted boiling water, Drain and set aside. Cook chorizos, until it is browned. Transfer to a bowl and set aside. Sauté onions and potatoes until onions are translucent and potatoes are browned. Beat eggs in a medium bowl. Stir in chunky salsa and sprinkle with salt and pepper and scramble the eggs until set. Evenly divide filling between four warm and pliable tortillas. Roll up burrito-style. Crisp the burritos in a sprayed skillet and serve.

Ingredients:

• 1/2 pound good quality Mexican chorizo (I used my own healthy version of chorizo)
• 1/2 small onion, diced
• 1/2 pound potatoes, peeled and diced
• 1 tablespoon butter or olive oil
• 4 large eggs
• 4 large eggs whites
• Salt & pepper
• 1 cup shredded pepper jack cheese
• 4 tortillas burrito size
• 1/4 cup chunky salsa (your choice of heat)
• 1 small avocado, sliced
• hot sauce, optional (I used chipotle flavor Tabasco hot sauce)

Directions:

1- Cook potatoes in a salted boiling water until just tender about 5 minutes. Drain and set aside.

2- Spray a large skillet with cooking spray and heat over medium high heat. Cook chorizos, breaking it up, until it is browned, about 5 to 6 minutes. Transfer to a bowl and set aside.

3- Spray the same skillet with cooking spray, and reheat the skillet over a medium heat. Add onion and sauté until they become translucent about 5 minutes, add potatoes and cook until lightly browned about 3 minutes. Add chorizo meat into pan and mix well. Transfer to a bowl.

4- Beat eggs in a medium bowl. Stir in chunky salsa and sprinkle with salt and pepper.

5- Wipe out the same skillet. Put one tablespoon butter or olive oil in the skillet over medium heat and scramble the eggs until set. Remove from the heat and stir in cheese.

6- Warm tortillas on stovetop or in microwave wrap in a paper towel for 20-30 seconds until warm and flexible.

7- Evenly divide filling between four tortillas. Spread 1/4 of potato and chorizo mixture, 1/4 of eggs and couple of slices of avocado in the center of tortilla. Add a dash of hot sauce if you like a spicy kick. Roll up burrito-style.

8- Place burritos in a sprayed skillet over medium heat until outside of burritos starts to turn golden brown (1-2 minutes per side) and serve.

Beef Chorizo With Over Easy Eggs

Sauteed Potatoes with Chorizo

This healthy chorizo is made with lean beef and highly-flavored with ancho chili powder, paprika, cumin, garlic powder, onion powder, oregano and coriander with the added tang of vinegar. You have the entire flavor of Mexican chorizo without the extra fat.
They make a tasty addition to many dishes and turn the simplest dish into something special. Just a little bit of it goes a long way to improve a recipe, including omelets, soups, stews, enchiladas, burritos or any other dishes you’d like to have a nice Mexican flavor. The possibilities are endless.

This recipe works wonderfully well with ground pork, chicken and turkey as well.

Tips:

– Take a little bit of chorizo meat; cook it and taste to check the seasoning. You can make it spicy or mild to taste. That’s what I did when I was experimenting with the flavor ratios for this recipe.

– For gluten free diet, Make sure all your spices are gluten-free.

Ingredients:

• 1 lb. lean ground grass fed beef
• 2 tablespoons ancho chili powder
• 1 tablespoon sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 tablespoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 tablespoons cider vinegar

Directions:

1- Add chili powder, sweet paprika, smoked paprika, cumin, garlic powder, onion powder, oregano, coriander, salt and black pepper in a small bowl and stir until well combined. Add the vinegar and stir until a paste forms.

2- Mix the spice paste into the meat. Knead until well incorporated. Cover and marinate in refrigerator overnight to let the flavors develop.

3- Remove from fridge and knead the meat again to thoroughly mix the seasoning in the meat.

4- Cook it up and use in a variety of dishes or divide chorizo meat into small patties or loves and freezes them so they’re ready for use when you need them.

5- To cook chorizo, preheat a large non-stick pan to medium/high heat. Lightly spray with cooking oil. Add chorizo, cook stirring and breaking up the meat with a spatula until browned.

Beef Stroganoff Over Plain Rice

Beef Stroganoff Over Mashed Potatoes

Beef Stroganoff Over Noodles

For Plaeo style use full fat coconut milk instead of sour cream and serve on top of some spaghetti squash or zucchini noodles.

Sauté onion until tender, about 5 minutes. add the beef strips and sauté until well browned about 7-10 minutes. Stir in the sour cream.

Ingredients:

• 2 tablespoons olive Oil
• 2 medium onions, thinly sliced
• 2 pounds beef sirloin steak, cut into thin strips about 1
 inch wide and 2 inches long
• Salt & pepper to taste
• 1/2-teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 cup sour cream at room temperature (for Paleo style use full fat coconut milk)
• 1 tablespoon chopped fresh parsley, for garnish

Directions:

1- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and sauté until tender, about 5 minutes.

2- Increase heat to high; add the beef strips and season with salt, pepper, paprika and garlic powder. Sauté until well browned and almost all liquid is absorbed, about 7-10 minutes.

3- Add 2 cups water. Cover the pot and bring to a boil. Turn the heat down to medium-low and simmer until beef is cooked (about 60 min). stirring occasionally.

4- Stir in the sour cream and cook until heated through and thickened. Do not boil. Adjust seasoning as needed.

5- Serve by itself top with homemade potato fries, over noodles, plain rice or mashed potatoes and sprinkle with chopped parsley.

Remove stems from the mushrooms by twisting and pulling. Scrape out the gills (insides) by spoon. Wipe clean with a damp paper towel. Brush both side of the mushroom with olive oil and sprinkle the inside of each mushroom with salt and pepper.

Grill or bake the mushrooms. Remove mushrooms from oven or grill and top with pizza sauce and cheese and your choice of toppings. Return the mushroom to oven or grill and bake until cheese is bubbling.

Ingredients:

• 4 large Portobello mushrooms
• olive oil, for brushing
• 1 cup pizza or marinara sauce
• 1 cup shredded mozzarella cheese (for Vegan and Paleo style make sure to use dairy-free cheese)
• toppings of your choice
• pinch crushed red pepper flakes and Parmesan cheese (optional)

Directions:

1- Remove stems from the mushrooms by twisting and pulling. Scrape out the gills (insides) by spoon. Wipe clean with a damp paper towel.

2- Brush both side of the mushroom with olive oil and sprinkle the inside of each mushroom with salt and pepper.

3- For Oven: Place on baking pan and bake for 5-7 minutes in a preheated 425 degrees F oven, turning over once.

4- For Grill: Heat grill to medium heat. Grill the mushrooms for 2-3 minutes per side or until fork tender.

5- Remove mushrooms from oven or grill. If you see some liquid in the middle of the mushroom, just dab each mushroom with paper towel to remove the liquid.

6- Spread 2 tablespoons sauce into each mushroom cavity. Top with ¼ cup of grated mozzarella cheese and your choice of toppings.

7- For Oven: Turn down the oven to 375 degrees F and bake for 8-10 minutes until the cheese melts.

8- For Grill: Grill covered about 4-5 minutes until cheese melts and bubbling.

9- Sprinkle lightly with red pepper flakes and Parmesan cheese, if desired.

This is an easy flavorful, gluten-free, dairy free, soy free, paleo, vegetarian, vegan and low carb snack. They are perfect on days that you need something a bit lighter than chickpea hummus. Keep in the refrigerator for up to a week in an airtight container.

Ingredients:

• 2 medium zucchini, peeled and chopped
• 1/2 cup tahini
• 1 clove garlic, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon fresh ground black pepper
• 1/2 tablespoon extra virgin olive oil (for garnish)
• 1/4 teaspoon paprika (for garnish)
• 1 tablespoon chopped fresh parsley (for garnish)

Directions:

1- Combine the first 7 ingredients in a high powered blender or food processor, and process until smooth. Taste and adjust seasonings.

2- Transfer to a serving bowl. Cover and refrigerate for at least 1 hour before serving.

3- Drizzle with extra virgin olive oil, top with chopped parsley and sprinkle with paprika on top to add a little color. Serve with your favorite veggies, pita chips or as a spread for a sandwich or wrap.

Enchiladas

Quick and easy vegetarian enchilada using onion, red pepper, mushroom and verde sauce! They refrigerate well and make great leftovers.

Tip: – I used small corn tortillas but you can use whatever kind of tortillas you like. For gluten free and vegan style, make sure the tortillas are gluten free and lard free.
– This recipe also works great with chicken, you can use rotisserie or simply boil chicken breast and add it to the mixture.

Sauté the onion, red pepper, mushroom and taco seasoning, until they begin to soften.
Add salt, pepper, Tabasco chipotle (if used) and 1/2 cup of monterey & cheddar cheese and stir well.
Fill each tortilla with vegetable mixture. Roll up the tortilla and place the tortilla seam side down in the baking dish. Pour the sauce and cheese over the filled tortillas.

Ingredients:

• 1 tablespoon olive oil
• 8-10 small corn (for Vegan and Gluten Free make sure you check the ingredient labels)
• 1 cup onion, diced
• 1 cup red bell pepper, diced
• 1 cup button mushrooms, quartered
• 1 tablespoon taco seasoning
• ¼ teaspoon Tabasco chipotle (optional)
• Salt and black pepper to taste
• 2 cans (10 ounces) Enchilada Verde Sauce
• 1 cup grated Monterey Jack (for Vegan make sure to use dairy-free cheese)
• 1/2 cup grated sharp cheddar cheese(for Vegan make sure to use dairy-free cheese)

Directions:

1- In a large pan over medium heat sauté the onion, red pepper, mushroom and taco seasoning, until they begin to soften.

2- Add salt, pepper, Tabasco chipotle (if used) and 1/2 cup of monterey & cheddar cheese and stir well. Set aside to cool.

3- Pour half of the enchilada sauce in the bottom of a 9×13 inch baking dish.

4- Warm the tortillas to make them flexible in the microwave wrap in a paper towel or on stovetop.

5- Fill each tortilla with vegetable mixture. Roll up the tortilla and place the tortilla seam side down in the baking dish.

6- Pour the remaining sauce and cheese over the filled tortillas. Cover and bake the enchiladas for 20 minutes, or until bubbly.

7- Let stand for 10 minutes before serving. Top with guacamole and salsa. Serve with Spanish rice.

Moussakas is one of the greatest Greek dishes made with beef or lamb, layers of eggplant and a creamy béchamel sauce. You could make a day ahead and reheat the next day without compromising the texture and flavor.

Tips: – Lentils are wonderful substitution for meat in this recipe and work very well in Moussaka to make it vegetarian. Add texture that’s similar to the meat layer.
– You can prepare and freeze this dish without the Béchamel sauce which can be made and added just before baking.
– If you are using large eggplants instead of small ones, cut them into 3/4 inch rounds and broil them.
– If you don’t like eggplant you can replace it with with summer squash and zucchini.

Ingredients:

• 3 lbs. small eggplants, peeled and broiled
• olive oil (as needed)
• 1 medium onion,chopped
• 3 cloves garlic, chopped
• 1 lb 93%-lean ground beef or lamb (use 1 1/2 cups cooked lentils for vegetarian)
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon turmeric
• Salt & Pepper to taste
• 1 (8 ounce) can tomato sauce
• 1 teaspoon dried oregano

For Bechamel Sauce

• 1 tablespoon butter
• 2 tablespoons all-purpose flour( for Paleo and Gluten Free diet use coconut flour)
• 1 cup milk (for Paleo diet use full fat coconut milk)
• 1/4 teaspoon nutmeg
• Salt & Pepper
• 1/2 cup grated parmesan or Romano cheese
• 1 large egg, room temperature,lightly beaten

Directions:

1- To broil the eggplants, line a cookie sheet with aluminum foil. brush or spray with olive oil. Place the skinned eggplants on the foil and brush with olive oil. Broil for 4-5 minutes or until lightly browned, then flip them over and broil the other side.

2- To make the meat sauce, sauté the chopped onion, garlic, ground meat or cooked lentils, salt, pepper, turmeric and cayenne pepper(if used) until the meat is no longer pink and onion is softens. Add dried oregano and tomato paste and mix well. Simmer for 20 minutes.

3- For bechamel sauce, melt butter in a small saucepan over medium heat. Add flour; stirring constantly for about 2 minutes. Add salt, pepper, nutmeg and milk. cook until thickened. Add the cheese and mix well, then remove from the heat and let the sauce cool for 15 minutes. Whisk in the egg and set béchamel aside.

4- Layer a 8×8 baking dish with 1/2 of the prepared eggplants(try to flatten them sligtly). Cover the eggplants with all the meat/lentil sauce. Then layer the remaining eggplants on top of the sauce. Pour the bechamel sauce over the top.

5- Bake at 350°F for 30-45 minutes, or until the top is nicely browned. Let cool for at least 20 minutes before serving. Serve it with green salad and some steamed or sautéed vegetables to have a filling meal.

Date Bars

Add all the ingredients to the food processor and pulse until it start to stick together and ball up in the processor.

Spread the mixture between two pieces of parchment paper and pressed it together until it forms a thick square.

Cut into desired size of bars and shapes.

Ingredients:

Directions:

Add all the ingredients to the food processor and pulse until it start to stick together and ball up in the processor (times will vary depending on the power of your processor). Be patient, if you don’t process the ingredients long enough, your mix might not stick together.

Spread the mixture between two pieces of parchment paper and pressed it together until it forms a thick square. You can also use parchment paper to mold down in a glass container for easy removal. Wrap and refrigerate for 30 minutes or until firm.

Cut into desired size of bars and shapes; wrap each bar in plastic wrap and store in an airtight container in the fridge.

This hearty chili is easy one-pot meal, and is packed with wonderful comforting flavors. Delicious, healthy, and naturally gluten-free and paleo friendly.

Cook the beef, onion and garlic in a large pot over medium-high heat for 8 to 10 minutes, stirring occasionally. Drain off the excess fat. Add all the spices, cook and stir for 1 minute until fragrant.

Add the rest of the ingredients to the pot. Stir to combine, cover and bring to boil. Reduce the heat and simmer for 2-21/2 hours.

Ingredients:

• 3 pounds ground beef
• 1 large onion, chopped
• 6 large garlic cloves, chopped
• 1-tablespoon chili powder
• 1-teaspoon red pepper flakes
• 2 tablespoons sweet paprika
• 1-tablespoon ground cumin
• 2 bay leaves
• salt and black peppers to taste
• 3 cups parsnips, peeled and chopped
• 5 cups sweet potatoes, peeled and chopped
• 1 28-oz. can diced tomatoes, undrained
• 3 (9 ounce) can tomato sauce
• 2 cups low-sodium beef broth

Directions:

1- Cook the beef, onion and garlic in a large pot over medium-high heat for 8 to 10 minutes, stirring occasionally. Drain off the excess fat.

2- Add all the spices, chili powder, red pepper flakes, sweet paprika, cumin, bay leaves, salt and pepper. Cook and stir for 1 minute until fragrant.

3- Add the rest of the ingredients to the pot. Stir to combine, cover and bring to boil. Reduce the heat and simmer for 2-21/2 hours. Stirring occasionally.

4- Remove bay leaves and taste and adjust the seasonings, if needed before serving.

Slow Cooked Chicken Stew

This is an easy and homey recipe that is quick to prepare and taste good with a minimal amount of work. Made with potatoes, carrot, celery and spices. Your house will smell good all day, and the result is a hearty and savory feast! You can add any other vegetables that your taste desire. You can serve the stew over plain rice or slice of fresh, crusty bread.

Slow Cooked Chicken Stew

Ingredients:

• 1 large onion, sliced
• 3 garlic cloves, chopped
• 1.5 pounds skinless, boneless chicken breast meat – cut into bite-size pieces
• 2 cups carrots, peeled and cut into chunks
• 1 cup celery, chopped
• 4-5 Yukon Gold potatoes, pealed and cut into 1 1/2-inch cubes
• 1 – 14 oz can diced tomatoes (for GF choose gluten free can of diced tomatoes)
• 2 tablespoons tomato paste (for GF choose gluten free tomato paste)
• 2 chicken bouillon cubes, crumbled
• 1 cup water
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper
• 1 teaspoon cinnamon
• 1 teaspoon seasoning salt

Directions:

1- Cover the bottom of a large stock pot with the sliced onions. Arrange the chopped garlic, chicken, carrots, celery, and potatoes on top.

2- Combine diced tomatoes, tomato paste, bouillon cubes, cup of water, paprika, turmeric, crushed red pepper, cinnamon and seasoning salt in a bowl; pour over chicken and vegetables.

3- Bring to a boil over medium high heat. Set heat on Low setting and simmer slowly for 5 to 6 hours.

4- Taste and adjust seasoning as needed.

Almond Butter

Almond Butter

Crazy about Your Health? Go Almond Butter

Almond butter is made from raw or roasted almonds. They provide the most heart healthy benefits. Lower LDL cholesterol and reduce your risk of Heart disease.

They are high in fiber and protein. Also a good source of Magnesium and Omega-3 fatty acids. They are rich in vitamins E and B12.

Note: You can add salt, sugar, cinnamon, vanilla, coconut oil, maple syrup, agave, sunflower seed, cashew nuts or any other spice or nuts, to your own personal taste. They taste much better than any store bought brand.

* You can always use raw almonds or store bought dry-roasted, unsalted almonds.

foodpassionandlove.com

Ingredients:

• 3 cups almond *
• 3 tablespoons tahini (optional), makes the almond butter extra creamy
• ½ tablespoon honey (optional), add a little sweetness

Directions:

1- Spread the almonds on a baking sheet. Roast them in preheated 375 degrees F oven for 10 minutes. Remove and allow cooling.

2- Add almonds to the food processor. Process the almonds for 25-30 minutes depending on the size and strength of your food processor. Scrape the sides as needed regularly. They turn to chopped, then to slightly clumpy ball within 15 to 20 minutes, and finally within 5 to 10 more minutes they start to crumble apart and result in creamy almond butter. At the 20 minutes mark add three tablespoons tahini if you are using.

3- Once you reach the creamy texture, add 1/2-tablespoon honey and pulse for 5-10 seconds.

4- Transfer to a sealed jar and store in the fridge for up to couple of months.

Fish & Chips With Homemade Tartar Sauce

Fish & Chips With Homemade Tartar Sauce

Fish & Chips With Homemade Tartar Sauce

Fish & Chips With Homemade Tartar Sauce

Ingredients:

For Fish:

• 2 cups buttermilk
• 2 to 3 dashes hot sauce
• 1 cup flour
• 1/2 tablespoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 11/2 pounds cod or halibut or other firm, flaky white fish

For Potato Chips:

• 3 Yukon gold potatoes, unpeeled
• vegetable oil, for frying
• Kosher salt and freshly ground pepper

 For the Tartar Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons chopped dill pickle
• 1 tablespoon fresh lemon juice
• 1 tablespoon capers
• 1 teaspoon Dijon mustard
• 1 tablespoons finely chopped parsley
• salt & pepper to taste

Directions:

1- Whisk together all of the tartar sauce ingredients in a food processor and pulse several times until all the ingredients are well incorporated but not pureed. Cover and refrigerate until ready to serve.

Tartar Sauce

2- Cut fish into 4-5 ounce portions.

3- In a large shallow container combine flour, baking powder, cayenne pepper, salt and garlic. Set it aside.

4- Pour the buttermilk into a bowl and add few drops of Tabasco sauce, Mix well. Add the fish fillets and turn to coat all sides. Cover dish with plastic wrap and refrigerate for 30 minutes.

5- Pull the fish out of the batter, let the excess batter run back into the bowl. Gently roll each piece in flour mixture to coat. Set aside on a plate ready to fry right after the potato chips.

6- Finely slice the potatoes into chips using food processor, mandoline or just slice by hand with a good chef’s knife. Drop the potato chips into a bowl of ice water. Soaking them helps to remove the excess starch and also is the key for the potatoes chips to be crispy. Soak for 30 minutes.

7- Drain the potato slices and dry them thoroughly with paper towels.

8- In a deep heavy saucepan, heat about 2 inch of vegetable oil to 350 degrees F.

9- Fry the potato slices in batches until golden brown, about 2 to 3 minutes. Drain on paper towels, season with salt. Keep warm in a 200° oven.

10- When the potatoes are done frying. Take the fish out of the fridge. One piece at a time, place them in the same hot oil; cook until crispy and golden, 2 to 4 minutes per side.

11- Keep warm in a 200° oven while you fry remaining fish.

12- Serve on a platter or wrapped in a newspaper cone with vinegar or tartar sauce. If using newspaper cone make sure to place a white parchment like wrapping paper completely wrapped in newspaper.

Spicy Roasted Pepper and Jalapeno Hummus

Hummus is a vegetarian and vegan Middle Eastern dip/spread made from chickpeas (garbanzo bean), tahini (combination of sesame seeds and oil), lemon juice and garlic.

Hummus can be made with different combination of herbs and vegetables that is perfect for entertaining which is healthy and a great source of protein.

You can use white beans (great northern beans) or black beans for a variation instead of usual garbanzo beans. Add marinated artichokes, roasted beets, roasted zucchini, roasted eggplants, roasted bell peppers, sun dried tomatoes, avocados, cilantros, spinach, basil, or any other favorite combination to adds color and flavor to your hummus.

Ingredients:

• 2 cloves garlic, chopped
• 
1 jalapeño, seeded and chopped
• 1 can garbanzo beans (chickpeas), drained
• ½ cup roasted red and/or yellow peppers, drained
• 
1/3 cup tahini
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 tablespoon extra virgin olive oil ( for garnish)
• 1/2 teaspoon paprika (for garnish)

Directions:


1- Place the garlic clove and jalapeño in the food processor and pulse a few times.

2- Add the rest of the ingredients except olive oil and paprika and continue to process until very smooth and creamy.

3- Taste for seasoning and consistency, slowly adding 1 to 3 talespoons water if the hummus is too thick.

4- Transfer to a serving bowl. Cover and refrigerate for at least 1 hour before serving.

5- Drizzle with extra virgin olive oil and sprinkle with paprika on top to add a little color. Serve with veggies or pita chips!

Zucchini Bread

This is a quick and easy zucchini bread flavored with cinnamon and vanilla.

Ingredients:

•  2 eggs
• 1 cup sugar
• 1/2 cup oil
• 1/2 teaspoon vanilla
• 11/2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 teaspoon ground cinnamon
• 1 cup shredded zucchini
• 1/2 cup black walnuts (optional)

Directions:

1- Preheat oven to 325°F and lightly oil an 8-inch loaf pan and set aside.

2- Put shredded zucchini on top of paper towels or place them in a colander and press or squeeze with hands to get some of the excess liquid out.

3- Mix together the eggs, sugar, oil and vanilla in a large bowl.

4. In a separate bowl stiff together the flour, baking soda, baking powder and cinnamon.

5- Add the dry ingredients mixture to the wet ingredients and stir until well combined. Stir in shredded zucchini and chopped walnuts until well combined.

6-  Pour batter into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick or knife inserted in the center comes out clean.

7- Let it cool for 10 minutes. Loosen the sides and remove from pan. Let it cool completely before slicing.

This Moroccan stew is a great comfort food with just the right amount of heat. The recipe is very versatile, you can add any kind of veggies and adjust the spice to your liking. I served this delicious stew over pearl couscous with sun-dried tomato and parsley.

Sauté the onions and garlic in olive oil,  add the chicken pieces or garbanzo beans (for vegan and vegetarian style), sauté for few more minutes, stir in the rest of the ingredients except the stock and cook for 4-5 more minutes, add the stock and cook for 25-30 minutes until the vegetables are tender and the sauce is thickened.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 lb chicken breast, cut up in bite size pieces (use can of  garbanzo beans for Vegan and Vegetarian style) *
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon cumin
• 1 tablespoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon flour (for Gluten-Free and Paleo style substitute with 1 1/2 teaspoons cornstarch at the end)
• 1/2 lb parsnip, peeled and chopped into 1 inch pieces
• 1/2 lb sweet potatoes, peeled and chopped into 1 inch pieces
• 2 tablespoons tomato paste
• ½ cup chopped prunes
• ½ cup chopped dried apricot
• 3 cups chicken stock (use water or vegetable stock for Vegan and Vegetarian style) *

Directions:

1- Sauté the onions and garlic in olive oil for a couple of minutes in a large saucepan or Dutch oven. Add the chicken pieces or garbanzo beans (for vegan and vegetarian style), salt and pepper sauté for 2-4 more minutes.

2- Stir in the rest of the ingredients except the chicken/vegetable stock and mix the whole thing well, cook 4 to 5 minutes more.

3- Add chicken/vegetable stock or water and bring it to boil. Lower the heat to medium and cover; cook for 25-30 minutes, or until the vegetables are tender and the sauce is thickened. (Add the cornstarch paste if using cornstarch for thickening). Taste, and adjust for salt.

4- Serve over couscous, rice, quinoa or along with a leafy salad and crusty bread. Garnish with chopped fresh parsley, if desired.

* Omit the chicken and chicken stock for Vegan and Vegetarian style.

* To use cornstarch for thickening, add an equal amount of cornstarch and cold water to a small bowl and stir until a smooth paste forms. Whisk into the stew, bring to a boil and simmer for just a minute or so.

Easy and delicious side dish cooked with pearl (Israeli) couscous and flavorful sun dried tomatoes.

 Ingredients:

• 2 tablespoons unsalted butter or olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 3 cups vegetable stock
• 2 cups Israeli pearl couscous
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
• 1/2 cup chopped parsley

Directions:

1- Melt the butter in a large saute pan, add the onion and garlic and cook for 3-4 minutes over medium heat.

2- Add vegetable broth and bring to a boil. Stir in couscous, salt and pepper, then reduce heat to low, stirring occasionally, and simmer for 8-10 minutes or until just tender and most of the liquid has been absorbed. Add the sun-dried tomatoes during the last 2 to 3 minutes of cooking.

3- Remove from heat; fluff with a fork. Stir in chopped parsley. Serve warmed or chilled.

Kale and Lentils Salad with Lime Vinaigrette

This is a beautiful, healthy salad with good taste, plus protein and essential vitamins and minerals. Lentils and sunflower seeds in this salad add a nutty flavor and provides extra health benefits.

Can be adjusted to your personal liking by switching the types of nuts or cheese that you prefer. Great for a summer picnic or BBQ.

Ingredients:

• 1 bunch kale, stems removed and sliced (about 6 cups)
• 2 cups cooked lentils*
• 1/2 cup crumbled feta cheese (for Vegan and Paleo use soy-based feta cheese)
• ½ cup toasted sunflower seeds

For Lime Vinaigrette

• 4 tablespoons olive oil
• 4 tablespoons fresh lime juice
• 2 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1- Whisk together the olive oil, lime juice, Dijon mustard, garlic powder, honey, salt and pepper in a small bowl. Set aside to let flavors meld.

2- Add the kale and lentils to a large bowl and gently toss to combine.

3- Pour the dressing over the kale and lentils and toss to coat. Add the crumbled feta cheese and sunflower seeds, toss gently. Taste and adjust seasonings as needed.

4- Garnish with the Lime Wedges.

* To cook the lentils, place one cup lentils in a small saucepan with 2 1/2 cups water to cover them. Bring water to a boil, then reduce heat, and let the lentils simmer for 25-30 minutes, or until the lentils are tender but not mushy. Stirring occasionally and adding more water as necessary. Add a pinch of salt in the last five minutes and strain the lentils. Then rinse under cold running water, and cool completely.  (Tip: don’t add salt until the end. Adding the salt too early can makes the lentils tough).

Indian Spiced Spinach With Tofu Over Brown Rice

Indian Spiced Spinach With Tofu Over Brown Rice

Saag Paneer is an Indian dish composed mostly of Saag – spinach and paneer – a firm white cheese. Here, I substitute tofu for the cheese which is a perfect alternative for its similar texture and flavor. You can also substitute the panner with chicken breast.

This dish is guaranteed to keep everyone in a crowd with every diet happy. Is super easy to make and it’s vegan, gluten-free, grain free and paleo friendly with the right choice of ingredient; tofu, paneer or chicken breast.

In a large bowl, whisk together the turmeric, cayenne, salt and olive oil. Add the tofu, paneer or chicken cubes to the bowl and let marinate for at least 30 minutes. Sauté the cubes and set it aside.

Sauté the onion, ginger, and Serrano chile and cook until the onion is translucent. Stir in garlic, masala, coriander and cumin sauté for 2 to 3 minutes to toast the spices. Add chopped cilantro and spinach, stirring frequently, until all the spinach has been added and has wilted, Remove from heat and blend halfway in a blender or food processor. Return the mixture to the same pot. Simmer for 4 to 5 minutes. Turn the heat down to low, stir in yogurt and simmer until thickened, another 1 to 2 minutes. Fold in tofu, paneer or chicken cubes and cook for another 2 to 3 minutes until everything is warmed through.

Ingredients:

• 1/4 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 14-ounce package water-packed firm tofu, drained and cut into 1″ cubes or 12 ounces paneer, cut into 1-inch cubes or 1/2 pound boneless, skinless chicken breast, cut into cubes
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 1 tablespoon freshly minced ginger
• 1 large green serrano chile, deseeded and finely chopped (about 1 tablespoon)
• 4 cloves garlic, minced
• 1/2 teaspoon garam masala
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro
• 1 pound fresh baby spinach
• Salt to taste
• 1/2 cup low fat pre-stirred plain yogurt (for Vegan and strict paleo use soy or coconut yogurt)

Directions:

1- In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 2 tablespoons olive oil. Add the tofu, paneer or chicken to the bowl and let marinate for at least 30 minutes. If using tofu, drain all the water and put on a cloth to dry it out further and release excess water.

2- Place marinated tofu, paneer or chicken breast cubes in a single layer in a large skillet and cook, flipping occasionally, so that they brown lightly on all sides. When they are done, remove them from pan and set aside. If using chicken make sure the chicken is cooked through.

3- Add 2 tablespoons coconut oil to the same skillet and reduce heat to medium. Add onion, ginger, and Serrano chile cook until the onion is translucent, 3 to 4 minutes. Stir in garlic, masala, coriander and cumin sauté for 2 to 3 minutes to toast the spices.

4- Add chopped cilantro and spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 5 minutes more. Season to taste with salt.

5- Remove from heat and blend halfway either in blender or food processor (do NOT puree). Return the mixture to the same pot. Add a little water if necessary and simmer another 3 to 4 minutes. Turn the heat down to low, stir in yogurt a little at a time to keep it from curdling and simmer until thickened, another 1 to 2 minutes. Fold in tofu, paneer or chicken cubes and cook for another 2 to 3 minutes until everything is warmed through.

Serve on its own or over rice.

Vegetarian Meatloaf

Vegetarian Meatloaf

This is the ultimate comfort food version of meatloaf that is vegan, gluten free and paleo friendly with tons of flavors.

Saute onion, celery and carrots with olive oil. Transfer to a large bowl.

Add the rest of the ingredients for the meatball to the sautéed vegetable mixture. Mix gently but thoroughly with your hands until everything is well incorporated.

Place the mixture on the prepared baking sheet and form into a free standing loaf about 10 inches long and 5 inches wide.

Bake the meatloaf in the oven for 45 minutes. Glaze the loaf twice at 25 minutes and 35 minutes.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1/2 cup finely chopped celery
• 2 medium carrots, finely chopped (about ½ cup)
• 2 cubes vegetable bouillon cubes
• 8 ounces mushroom, finely chopped
• 1 can of light or dark red kidney beans*, rinsed and drained
• 1 cup roasted bell peppers & chipotle
• 1/2 cup walnuts, finely chopped
• 1/4 cup ketchup* (for Paleo style see note below)
• 1 teaspoon mustard
• 1 cup Panko crumbs* (use almond meal for gluten-free or see note below for more crunchy alternative)
• 2 eggs lightly beaten or vegan egg replacer, Ener-G or other
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper (optional)

For Glaze

• 1/2 cup ketchup* (for Paleo style see note below)
• 1 tablespoon honey
• 1 tablespoon soy sauce (for Gluten-Free use tamari soy sauce)
• 1 tablespoon tabasco-chipotle sauce

Directions:

1- Preheat oven to 350 degrees.

2- Heat olive oil in a large skillet over medium heat and add onion, celery and carrots. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add bouillon cubes and stir until dissolved, 1 to 2 minutes.  Transfer to a large bowl and let cool.

3- Pulse the beans in a food processor until the mixture is finely chopped, but not pureed.

4- Add the mashed beans, mushroom, roasted bell peppers & chipotle, walnuts, ketchup, mustard, panko crumbs, eggs, garlic, thyme, and crushed red pepper (optional) to the sautéed vegetable mixture. Mix gently but thoroughly with your hands until everything is well incorporated. Allow mixture to rest in the fridge for 10 minutes.

5- Line a baking sheet with wax or parchment paper, spray with cooking spray. Place the mixture on the prepared baking sheet and form into a free standing loaf about 10 inches long and 5 inches wide.

6- Make the glaze: add ketchup, honey, soy sauce and tabasco & chipotle in a mixing bowl. Stir together. Set it aside.

7- Bake the meatloaf in the oven for 25 minutes. Spread half of the glaze evenly over top and return loaf to the oven for another 10 minutes, then pour another 1/2 of the glaze over the top. Bake for the final 10 minutes.

8- Let meatloaf rest 10 minutes before slicing and serving.

* For strict Paleo style you can substitute beans with block of tofu or tempeh.

* Ketchup substitute for strict Paleo: mix 1 cup tomato sauce, 1/4 cup honey and 2 tablespoons vinegar in a small bowl. Use as needed for the recipe.

* For crunchy gluten free alternative for Panko crumbs take few slices of gluten free bread, cut them in cubes, tossed them with a tablespoon olive oil and teaspoon of minced garlic. Baked them for 10 minutes in a preheated 400 degree oven until nice and golden brown.  Crumbed them in the blender or food processor. Work great to replace the Panko crumbs in most recipes!

Cauliflower Crust Tomato Basil Pizza

Cauliflower crust tomato basil pizza is so delicious, you wouldn’t even know it was made from cauliflower!

Nutritional Information per slice: 80 cal | 6g fat | 3g carbs | 1g sugar | 5g protein

Process the cauliflower florets in a food processor until it’s a rice-like consistency. Microwave the cauliflower rice for 6 minutes. Remove from the microwave and let cool.Transfer them to a cheese cloth or tea towel and squeeze all the liquid.

Transfer the drained cauliflower rice to a large bowl. Add beaten egg, parmesan cheese, almond flour, italian seasoning, salt and pepper, mix well with hands.

Spread cauliflower mixture into a thin circle on a lighlty sprayed with non stick spray wax paper.

Place in the preheated oven and bake for about 10 minutes.

In a small bowl mix chopped tomatoes, basil, garlic and olive oil.

Remove the crust from oven and spread mozzarella cheese and the tomato, basil and garlic mixture on top evenly. Bake in the oven for an additional 2-3 minutes.

Remove from oven and allow to cool slightly before slicing and serving.

Cauliflower Crust Tomato Basil Pizza

Ingredients:

For Crust:

• 1/2 head cauliflower, cut into small florets (about 3 cups once  processed)
• 1/2 cup parmesan cheese, shredded (for vegan, use Vegan Mozzarella Style Shreds)
• 1 egg, beaten
• 11/2 tablespoons almond flour*
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For Topping:

• 1/2 cup mozzarella cheese, shredded (for vegan, use Vegan Mozzarella Style Shreds)
• 1/2 small tomato, deseeded and chopped ( about two tablespoons)
• 1 clove garlic, minced
• 2 tablespoons chopped fresh basil
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes (optional)

Directions:

1- Preheat oven to 425°F  and place a pizza pan or pizza stone in the middle rack.

2- process the cauliflower florets in a food processor until it’s a rice-like consistency.

3- Microwave the cauliflower rice for 6 minutes. Remove from the microwave and let cool.

4- Transfer them to a cheese cloth or tea towel and squeeze all the liquid.

5- Transfer the drained cauliflower rice to a large bowl. Add beaten egg, parmesan cheese, almond flour, italian seasoning, salt and pepper, mix well with hands.

6- Spread cauliflower mixture into a thin circle on a lighlty sprayed with non stick spray wax paper.

7- Place in the preheated oven and bake for about 10 minutes.

8- While the crust is cooking, in a small bowl mix chopped tomatoes, basil, garlic and olive oil. set it aside.

9- Remove the crust from oven and spread mozzarella cheese and the tomato, basil mixture on top evenly. Sprinkle red pepper flakes on top if used. Feel free to top the pizza with whatever you like.

10- Bake in the oven for an additional 2-3 minutes. Remove from oven and allow to cool slightly before slicing and serving.

* Place almonds in a clean electric coffee bean grinder or food processor. Grind until a fine textured meal forms.