Recipes

Given that I’m gluten intolerant I do not make too many pasta dishes. However, for myself and many others, gluten free pasta is a great swap. But there is another option. That option is ancient grain(s) (preferably organic and Italian made) pasta. Ancient grain pasta has considerably less gluten and for those who are intolerant, not celiac, can likely digest these grains without any issues. Hence, this recipe uses an ancient grain pasta, asparagus, and loads of fresh herbs. It makes a perfect side for so many things, fish, steak, and the turmeric-lemon-garlic grilled chicken show in the photo.

This is not a four-hour or overnight marinade. It is easy, fast and it magically tenderizes the chicken as efficiently if not better than the lengthier versions. The flavor is bright and earthy at once. Add it to a salad, sandwich, with a side like the Orzo dish shown or with classic Mediterranean meal of olives, hummus, cucumbers, tomatoes and a whole grain pita – YUM!!

A good fish taco is the holy grail, at least for me. Find one at a restaurant and it’s a keeper – just don’t order it to go – just never seems to work. So, making a winner at home is just a thrill. I think this recipe will get you there!

There are plenty of veggie burger recipes out there, but I just couldn’t find one that hit the sweet spot of flavor + great texture +heartiness + craveability. So, I made one. This recipe makes a good amount, but given the time put in, it’s worth it to have a stash in the fridge or freezer.

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Summer is rolling in fast. And this salad is a slam dunk hit for a light, cool meal. It’s even a little addicting – imagine that something that isn’t a UPF (ultra processed food) that you’ll actually want to keep eating! If red rice isn’t your thing, then black or brown work just as well. Pack some in a mason jar to grab ‘n go for work, the park, the beach, you name it!

This version of carrot-ginger soup takes it to another level. Roasting the vegetables may feel like more work, but that step is so worth the outcome; more flavor, more complex flavor and creamier texture.

This is not just a recipe, it’s a chance to change up the same old snack routine. Here’s the best part, they are filling enough to hold you over and healthy enough to feel good about the prep and the execution!

This is an especially comfy stew in the cold months. I love the how tangy, spicy and slightly sweet flavors play off each other. It’s a great alternative to chili and easy to crank up the heat on if you like it that way!

This is a hearty bowl and so insanely satisfying! For those who are gluten sensitive, switch out Farro for Quinoa. The garlicky tahini dressing is the key to this dish – if you have a lot left over, add some Greek yogurt or extra creamy goat yogurt and serve as a dip with cucumbers and celery and a side of oily olives.

This salad is so beautiful to look at, you almost don’t want to eat it. But you gotta, it’s so refreshing and good. It’s a perfect salad to serve alongside grilled salmon, or any other grilled item. Be sure to use some upscale goat or sheep’s cheese, as it is a key counter flavor here to the citrus and earthy flavors from the beets and avocado.

I have never been a big fan of breakfast burritos. Point being, I have trouble seeing the light at the end of the “I’m bloated beyond belief” tunnel. So, when I had some left over pulled pork, I thought, there must be a better way. I think I nailed it here, try it and see for yourself!