Heat Oven to 400°F. Line a baking sheet with parchment paper and spray with cooking spray. Dry the fish with paper towels and place the fish skin side down on the baking pan.
Whisk all ingredients except for lemon and chives and spread it all over the top of the fish. Out some lemon slices on top and garnish with chives. Roast for 15 min. Let sit for 5 min. Then serve with your favorite sides.
8 Boneless Skinless Chicken Thighs and Drums Meat, trimmed of fat
1/2 Cup Mayonnaise (I use Trader Joe’s Organic)
1/4 Cup Trader Joe’s Island Soyaki
1 Tbsp Thai Dark Sweet Soy Sauce (Kecap Manis by ABC)
2 tsp Sweet Chili Sauce (I use Trader Joe’s)
1/2 tsp Trader Joe’s Mushroom & Company Umami Seasoning
1/2 tsp Fish Sauce (I use Red Boat)
2 cloves fresh garlic, minced
1/2 tsp ginger paste
1/2 tsp turmeric
2 Tbsp dried Cilantro
Mix all ingredients starting from the mayonnaise to turmeric. In a medium mixing bowl, place your chicken and pour the marinade over it. Using tongs or clean hands to make sure sure each piece gets coated generously. Refrigerate for at least one hour and maximum 8 hours.
Heat oven to 400°F. Line a large baking sheet with parchment paper and grease with cooking spray (I use Coconut Oil). Place all the chicken on the baking sheet and pour any remaining marinade over the chicken. Sprinkle with sesame seeds and dried cilantro. Roast uncovered for 30-35 min. Serve with Jasmine Rice and veggies. Enjoy.
1 cup Coconut Milk (I use Trader Joe’s Organic in a can)
2/3 cup of cashew butter (I used Justin’s) or 1 cup Raw Cashews
Juice from 1 Lime
2 tsp Red Thai Curry Paste (I used Thai Kitchen)
1/2 tsp salt (I use sea salt by Trader Joe’s)
2 cloves garlic, minced
1 Tbsp Coconut Aminos it Low Sodium Soy Sauce
1 cup Coconut water
8 (6oz.) Salmon Fillet patted dry with paper towel on both side
2 Tbsp Avocado Oil
To make the sauce, place all ingredients up until the salmon into a high speed blender. I use the Ninja Professional with Auto IQ. Blend until smooth. Set aside.
In the meantime, heat your oil in a large 12″ pan. Sprinkle your fish with salt, pepper, turmeric and smoked paprika and sear the fish top side down on high for 2 min to get a nice sear. Flip the fish over, lower the heat on low and pour the coconut sauce over the fish. Cover and poach the fish for 10 min on low. Sprinkle some fresh or dried cilantro on top. Serve with rice or orzo and some steamed broccoli.
7 Boneless, Skinless Chicken Thighs, cut into 2 ” pieces
2 Tbsp Olive Oil
2 tsp Garam Masala * (recipe follows)
2 tsp Curry Powder
1/2 tsp salt
1/4 tsp finely ground pepper
2 onions, peeled and cut into quarters
6 cloves garlic, minced
1 cup water
4 tsp Curry powder
1 tsp ground Turmeric
1 tsp Garam Masala
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp ground coriander
1/2 tsp cinnamon
1/2 ground cumin
1/4 tsp ground cardamom
1/8 tsp ground nutmeg
3 Tbsp Olive Oil
3 Large Tomatoes, diced small
1 Tbsp Freshly Grated Ginger
1/4 Almond Flour
1/4 cup Raw Cashew Butter (I use unsalted)
1 cup unsweetened Coconut Milk, (I use Trader Joe’s Organic. I stir the milk first and then measure out a cup)
1-1/2 cups Wayfare vegan sour cream
1 Tbsp Dark Brown Sugar, packed
GARAM MASALA RECIPE:
2 Tbsp ground coriander
1 Tbsp ground cumin
1/2 tsp black pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
In a small bowl, mix together the 2 Tbsp of oil and all the spices. Massage it in to the chicken. Cover and refrigerate it for at least 2 hours or 12 hours overnight. To make the sauce, purée the onions with minced and a cup of water in a blender, set aside. In a small bowl, mix together all the spices, from curry powder to nutmeg, set aside. In a large pot, heat oil. Add onion purée and sauté for 3 min on high heat. Add spice mixture and sauté for another 2 min until distributed evenly. Then add the tomatoes, ginger, almond flour, cashew butter, milk sour cream and sugar. Stir well. Bring to a boil and simmer on medium low for 15 min.
In a large pan, brown the thighs on medium heat. You don’t have to cook it through because it will still have to continue cooking in the sauce. Transfer all the chicken into the sauce and simmer for another 15 min on low heat.
1.3 lbs Ground Turkey (I use half white, half dark meat)
1/2 cup almond flour
1 large egg
1 tsp smoked paprika
1 tsp Mushroom umami spice by Trader Joe’s
1/2 tsp ground sage
1/2 tsp sea salt, divided
1/4 tsp black pepper
Dried parsley for garnish
Coconut oil cooking spray
Heat oven to 350°F. In a small bowl mix together 2 Tbsp of ketchup and Worcestershire sauce. Set aside.
In a medium skillet, sauté chopped onions on 1 Tbsp of avocado oil with 1/4 tsp salt until soft and translucent. Let cool.
In a large bowl, combine turkey, almond flour, egg, spices 1/4 cup of ketchup and cooled onions. Place mixture into a loaf pan or shape into loaf on a baking sheet lined with parchment and greased with coconut oil cooking spray. Spoon ketchup mixture over the top and garnish with dried parsley.
Bake uncovered for 55-60 minutes, remove from oven and let sit for 5 minutes before slicing.
Hope you love it. Don’t forget to give me a shoutout when you make this.
1 bag Trader Joe’s Organic Brussels Sprouts, stems trimmed and sliced in half (putall loose leaves aside)
2-1/2 Tbsp Avocado Oil, divided
1-2 Tbsp Parmesan Cheese
Himalayan Salt to taste
Pepper to taste
Paper plate for oil absorbing
Heat pan with oil and put all Brussels sprouts in hot pan cut side down and sear on medium low heat until nice and crispy. About 5 min. Flip and sear for another 4-5 min.
Transfer onto paper plate so all the residual oil can be absorbed onto the plate. Sprinkle with some salt and pepper to taste. Don’t put too much salt because the Parmesan cheese is already very salty. Then sprinkle with some Parmesan on top. That’s it! Easy Peesy!
**I got this recipe from Tracy DiMarco Epstein on her Instagram account @TracyDiMarcoEps
12-14oz. Package of Pasta, cooked to al dente (any shape will do)
For the Béchamel sauce:
4 Tbsp Unsalted butter
1/4 cup unbleached flour
3 -1/2 cups Milk (I used 1%)
3/4 tsp dried oregano
3/4 tsp dried basil
dash of thyme
Salt to taste
1/2 cup grated Parmesan
1 cup shredded part skim mozzarella
2 cups sliced Bella mushrooms
2 shallots, diced finely
1 Tbsp avocado oil
1 (7oz.) can of tuna in water, drained well, flaked
1/3 cup whole wheat Panko bread crumbs
Olive oil cooking spray
2 Tbsp Dried Parsley for Topping
Heat oven to 350F. Line a 9×13 baking pan with parchment paper and grease with cooking spray.
In a 10″ frying pan. Add oil and sautéed the shallots until softened, add mushrooms and 1/4 tsp salt and sautéed until softened. Set aside.
In a medium saucepan, melt the butter and whisk in the flour until completely incorporated. Whisk in the milk very slowly. Bring to a boil and whisk consistently for 5-10 min until thickened. Add the Parmesan cheese, mushrooms mixture, mozzarella cheese and flaked tuna. Pour into baking pan. Sprinkle with panko crumbs and spray with olive oil. Bake for 25 min uncovered. Enjoy.
6 scallions, white and light green parts, thinly sliced
1 cup shredded carrots
2 cups baby bok Choy, roughly chopped
1 cup broccoli florets
1 small zuchinni, julienned
2 cups snow peas, roughly chopped
10 oz. box of mushrooms, sliced
For the marinade, combine the soy sauce, sugar and vinegar in a mixing bowl and gently mix in the tofu and marinade or one hour in the refrigerator.
To make the sauce, combine the hot water with sugar in a large mixing bowl or Pyrex measuring cup and stir until dissolved. Add the rest of the sauce ingredients, whisk to combine. In a small bowl add 2 Tbsp of sauce and cornstarch and whisk to combine then add it back to the bulk of the sauce and set aside.
Add 2 Tbsp of oil to a very large wok or frying pan with high edges. On medium high heat, stir fry green onions, garlic, ginger, carrots and mushrooms for about 2 minutes continuing to stir. Then add the bok choy, broccoli, snow peas and stir fry for an additional 2 min. Finally add zucchini and stir fry for an additional min. Add half of the spaghetti and half of the sauce mixture. And stir until everything is coated and sauce thickens about 2-3 min.
In a separate pan. Heat 1 Tbsp of oil and swirl to coat. Stir fry tofu without the marinade until golden brown. Add the rest of the spaghetti and sauce and stir to combine. Stir until sauce thickens. Add the tofu to the veggie mixture and stir to combine. Serve garnished with green onions. Enjoy!
1.5 lbs Fingerling Potatoes, washed and cut in half
1 tsp Thyme, Sage, Rosemary and Basil
2 cloves garlic, minced
1 Tbsp Avocado Oil
1-1/2 tsp White Truffle Oil
Directions: Heat Oven to 450F. In the meantime parboil your potatoes for 10 minutes in salted water. Drain. Put into baking dish mix with 1 Tbsp Avocado Oil, 1/2 tsp of the Herbs, salt and pepper to taste. Roast uncovered for 20-25 min. Mix together Truffle Oil, garlic and the rest of the herbs. Pour over potatoes and mix well. Roast for another 10 min.
Preheat oven to 400 F. Salt and pepper the salmon. Mix the honey with the mustard and paint on the salmon. Mix the panko crumb, macadamia nuts, thyme and salt and pepper to taste. Divide into 6 and mound on top of the salmon. Bake for 15-18 min. until salmon is just done. Serve with delicious creamy Risotto (link provided under photo). *original recipe adapted from: Sugar and Soul.