Nutritious Recipes

BREAKFAST | SOUPS | SALADS | SIDE DISHES | ENTREES | DESSERTS

Simple Black Bean Soup

INGREDIENTS 1 pound dried black beans (about 2 1/2 cups), rinsed 2 medium onions, chopped 1 large red bell pepper, seeded and chopped 4 cloves garlic, finely chopped 1 tablespoon ground cumin 1 teaspoon ground chipotle pepper 2 tablespoons chopped fresh cilantro 2...

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Spicy Pumpkin Seeds

Pumpkin seeds are loaded with vitamins and minerals, but also with polyunsaturated omega-6 fats. Those fats are very fragile and can go rancid quite quickly so seeds prepared this way should be kept in a air-tight container in the refrigerator and eaten in less than a...

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Almond Coconut Waffles

Ingredients:  1/2 cup almond meal 1/2 cup hemp protein powder 1/4 cup unsweetened apple sauce 1/2 cup coconut milk 2 eggs 1/2 tsp vanilla extract 1/4 tsp baking soda cinnamon, cinnamon, cinnamon Directions: Mix all ingredients together and pour about 1/3 cup batter...

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Sauteed Apples

OK, originally this was called Fried Apples, and I changed the name because they aren't fried! Ingredients: 3-4 small organic apples, thinly sliced (about 3 cups) 2 tablespoons coconut oil ¼ cup raisins ½ tablespoon cinnamon 2 tablespoons canned full fat coconut milk...

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Salad Dressings and Vegetable Dressings

CLASSIC A dressing that should be in every confident cook’s arsenal. Pair any high-quality oil with an acid (such as vinegar or freshly squeezed lemon juice), season, and you’ve got a simple and endlessly versatile vinaigrette that goes with just about any salad....

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Watermelon Sorbet

INGREDIENTS 1/2 cup xylitol 3/4 cup water 6 cups watermelon chunks, (4-pound watermelon), seeded 2 tablespoons lime juice PREPARATION Combine xylitol and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the xylitol. Reduce heat...

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Quick Chocolate Mousse

Makes 4 small servings Ingredients: 1/4 cup brewed coffee 1/4 cup half and half 1 1/2 teaspoons vanilla extract 3 1/2 ounces unsweetened chocolate (3 1/2 squares of Baker’s Chocolate) Sweetener: 3 Tablespoons erythritol + 2 teaspoons xylitol + 1/8 teaspoon pure stevia...

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Zucchini Carpaccio

Ingredients 4 small zucchini (1 lb. total) 1/3 cup loosely packed fresh mint leaves 2 tablespoons extra-virgin olive oil 2 teaspoons fresh lemon juice 1/4 teaspoon fine sea salt 1/4 cup pine nuts (1 oz.) 1 (6-oz.) piece grana padano or parmigiano-reggiano Garnish:...

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Zucchini Parmesan Pancakes

Ingredients 2 pounds zucchini (about 3) 1 pound russet potatoes (about 2), peeled ( or just use all zucchini and skip the potato) 1 medium onion 3/4 cup fresh parsley, chopped 1 ounce Parmesan, grated (1/4 cup) 6 tablespoons almond meal 2 tablespoons chopped fresh...

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Salmon Salad with Parsley and Capers

For the Poached Salmon: Ingredients: 1 celery stalk, cut into 1-inch pieces 1 small onion, peeled and halved 1/2 lemon, thinly sliced Coarse salt 4 skinless salmon fillets (6 ounces each and about 1 inch thick) Directions In a large, deep, straight-sided skillet or...

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Tuscan-Style Tuna Summer Salad

INGREDIENTS 2 6-ounce cans chunk light tuna, drained 1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note) 10 cherry tomatoes, quartered 4 scallions, trimmed and sliced 2 tablespoons extra-virgin olive oil 2 tablespoons...

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Zucchini Ribbon Salad

Ingredients: 2 pounds zucchini, trimmed 1 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice 2 teaspoons whole-grain mustard 1/2 teaspoon freshly ground black pepper 1/2 small red onion, thinly sliced 1 cup frisee torn...

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