How To Roast A Whole Chicken

I’m going to show you how to roast a whole chicken. Let me start by saying “DO NOT FEAR”. It’s actually easier than cooking a chicken breast, in my opinion. I used to be so intimated by a whole, uncooked chicken. What do I do with it? Also, what’s the point of buying one when I can just buy a package of chicken breasts or thighs?

Well, I eventually decided to give roasting a whole chicken a try. And guess what? It was easy. Not only was it easy, but I was completely blown away by how flavorful and tender the chicken was. It was BY FAR the best chicken I’d ever cooked in my life.

Now that I’ve conquered my fear of whole chickens, I roast them all the time. It provides healthy protein for us all week long, it’s cheap, and I can even use the chicken bones to make broth.

I made a video on instagram that you can find here, and here is the written recipe for you as well:

How To Roast A Whole Chicken

Ali Beck | April 16, 2020

• prep time: 5 min.
• cook time: 1 hr. - 1.5 hrs.
• total time: 1.5 hrs.

Servings: 6-8

Ingredients:

• 1 whole, raw chicken
• 1 tsp. sea salt
• 1 lemon, sliced
• 1/4 c. fresh herbs, finely chopped (rosemary, parsley, thyme, or oregano are all great options)
• 4 cloves garlic, minced
• 1 Tbs. ghee or avocado oil

Instructions:

1. When you buy your chicken, remove it from its packaging and coat the skin in 1 tsp. sea salt. Rub the salt all around the chicken, and transfer to a large bowl. Cover the bowl and place in the fridge for up to two days, until you are ready to roast the chicken.
2. When you're ready to roast the chicken, preheat the oven to 425 F.
3. Mince the 4 cloves garlic, slice the lemon into four wedges, and finely chop the fresh herbs.
4. Remove your chicken from the fridge, and transfer (breasts facing upwards) to a cast iron skillet or a glass or porcelain baking dish. Rub the oil and garlic all over the chicken, even underneath the skin of the breasts. Sprinkle the fresh herbs all over the chicken, and juice half the lemon wedges over the top of the chicken. Stuff the inside of the chicken with the remaining lemon wedges and some additional fresh herbs (these don't need to be chopped).
5. Transfer the chicken to the oven, and roast for at least an hour, or until the internal temperature of the chicken reaches 155.
6. Let cool and serve! I like to remove all the chicken meat from the bones and store in a tupperware to quickly use for salads, sandwiches, etc.

Grilled Salmon + Cassava Tostadas + Tomatillo Salsa

To be honest, I don’t follow recipes that often. Usually I get too excited about some new meal idea I have, or I’m making something for my blog, or I just don’t have time and throw together whatever I can at the end of the day (I think most of us fall into that last category). This time, however, was a little different. I saw Jodi’s (from What’s Cooking Good Looking) cassava flour tortillas topped with salmon and tomatillo salsa on instagram, and I was like, “Whoa. I need to make that.” They looked fun, light, flavorful, and super packed with nutrition. So, I saved the recipe, and next time I went to the store I made a list of all the ingredients I would need.

Fast forward a couple of days and I was cooking away in my little studio kitchen! I tried to document the process as I went, which makes recipes take about 3x as long, but I had fun the whole time :) I made a couple tweaks to Jodi’s recipe, and it all tasted UNREAL. Sid and I were totally blown away by how good the little tacos were, especially the cassava flour tortillas.

What is cassava, by the way? Cassava, also known as yucca root, is a root vegetable native to South America. It’s one of the main sources of carbohydrates for people in the tropics. Cassava can be ground into flour to be used for baking, and I believe it is one of the BEST flour alternatives. It’s rich in antioxidants (it contains a lot of vitamin C), it supports the immune system, it promotes skin and hair health, it’s easy to digest, it has a low glycemic index, and it may even relieve arthritis symptoms. It also contains a whole lot of vitamins and minerals, and it’s allergen-free :) Have I convinced you to buy some cassava flour yet?

Cassava flour is a little expensive, but it is way cheaper than buying already made cassava flour tortillas. I find a pretty good deal on it HERE.

Now go forth and make these wonderful little summer tacos! You won’t regret it :)

Grilled Salmon + Cassava Tostadas + Tomatillo Salsa

Servings: 10-12 tostadas

Ingredients

For the Salsa:

• 6-8 tomatillos, husks removed and diced
• 1 green pepper, diced
• 1 jalapeño, (seeded if you don’t like it too spicy), diced
• 1 red onion (about 1/2 cup when diced)
• 2 cloves of garlic, minced
• a drizzle of avocado oil (neutral oil)
• a pinch of cumin
• salt + pepper
• a 1/2 lime, squeezed

For the Salmon:

• 1 lb of wild salmon
• salt + pepper
• 2 cloves garlic
• 1/2 tsp. each cumin & paprika
• a drizzle of olive oil and a squeeze of lemon

For the Cassava Tostadas:

• 1 cup cassava flour
• 1/2 tsp. salt
• 3 Tbs. olive oil
• 3/4 c. water

Instructions

• Make the salsa: Pre-heat the oven to 400F. Place the tomatillos, green pepper, jalapeño, red onion and garlic onto a sheet pan, drizzle with the oil, season with the salt, pepper and cumin. Roast for 15-20 minutes, until all of the veggies are soft, but not yet brown. Remove, transfer to a bowl, add a squeeze of lime, and set aside until you’re ready to serve. This can be made days in advance and stored in an airtight container in the fridge.

• Roast the salmon: Lower the oven temp to 300F. Place the salmon skin side down onto a baking sheet, season with salt, pepper, and the additional seasoning (if you like). Drizzle with olive oil and squeeze some lemon juice over the top. Cook for 15-25 minutes, depending on how cooked you want your salmon. I prefer 15-18 minutes for medium rare, but if you like it more cooked then leave it in for longer. Remove and gently flake off pieces using a fork.

• While the salmon is roasting, make the cassava tostadas: Place the flour and salt into a medium bowl and stir. Then add the olive oil, and add the warm water a tablespoon at a time until the mixture comes together into a dough that is sticky but not too wet. The amount of water may vary, but should be right around 1/2 cup. When the dough has formed, knead it 10 or so times, and then form the tostada rounds. Pinch off a golf ball sized amount, roll it between you palms, and press it to flatted it. Transfer to a parchment lined plate, and do this until all of the dough has been formed. Heat some ghee or oil in large cast iron over medium heat. Place a couple of the dough rounds into the pan, don't overcrowd, and cook for about 3 minutes on each side, until they are golden. Transfer to a plate, and get ready to top and serve.

• To add the toppings, I like to start with the yogurt then add a few pieces of the flaked salmon, then some avocado and radish and finish with the salsa and chives. Enjoy!

Chicken Burgers

Sid and I are coming up on our two year anniversary next week! We’ve been married for almost two years, but we’ve only been in our own place together for about 7 months. We’ve lived with other people, lived in a van, and now we are finally settled in our own little apartment. I wouldn’t trade the experiences we had in our first 1.5 years of marriage, but I must say it is SO nice being able to create a little home and invite people in :) We actually feel like a married couple now! We’re finding our rhythm and having a ton of fun living together. I mean, we finally even created a legit budget so that we can start saving for some bigger dreams. Better late than never, right?

Part of our budget is minimizing the amount of money we spend eating out (obviously), so I’ve been batch cooking lunches for Sid so that he doesn’t have to buy lunch during his work day. Some of the meals I like to make are curry, a pasta dish of some sort, soup, wraps, and chicken salad. I decided to try something new last week and made chicken burgers!

They are juicy, tender, and oh so versatile :)

We grilled them on the back deck and they smelled AMAZING. The sun was setting, birds chirping, smoke coming off the grill, and it felt like one of the first true glimpses of summer.

We ate the chicken burgers, well, in burger form. Sid had his on fresh homemade sourdough, and I chose to eat mine on a butter lettuce wrap. You could also use them on salads or in a bowl with rice, roasted veggies, and sauce. The flavor of the burgers isn’t super strong, so you could easily add something like bbq sauce or chipotle sauce to make them even more flavorful. Just keep them in the fridge during the week, or store them in the freezer!

Chicken Burgers

Ali Beck | June 12, 2019

• prep time: 10 min.
• cook time: 10 min.
• total time: 20 min.

Servings: 4

Ingredients:

• 1 lb. organic ground chicken (or turkey)
• 1 clove minced garlic
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1/2 small onion, finely chopped
• 2-3 mushrooms, finely chopped
• 1/4 c. fresh herbs, chopped (I like basil & parsley)
• 1/2 tsp. salt & pepper

Instructions:

1. Wash and very finely chop the onion, mushrooms, and fresh herbs.
2. Combine the ground chicken, chopped vegetables and herbs, and spices in a mixing bowl. Mix with a large wooden spoon or your hands until well combined.
3. Divide the mixture into four separate patties and flatten each patty to be 1/4-1/2 inch thick.
4. Barbecue on the grill for 5-7 minutes each side, or cook in a cast iron skillet on the stove for 10-12 minutes each side.

Butternut Squash Veggie Burgers

Ingredients:

• 1.5 c. roasted butternut squash, roasted

• 1 c. cooked quinoa (or brown rice)

• 1 c. black beans, mashed

• 1/2 c. bread crumbs (or rolled oats)

• 1 large egg

• 1 small onion, very finely chopped

• 3 cloves garlic

• 1.5 Tbs. cumin

• 1 Tbs. coriander

• 1/2 tsp. salt

• 1/4 tsp. pepper

Instructions:

1. Preheat the oven to 425. Cut a butternut squash in half, remove the seeds, rub with olive oil, and roast both sides face-down for 35-45 minutes, or until tender. While the squash is roasting, cook the quinoa (brown rice can also be used).

2. Once cool, add the butternut squash and quinoa to a mixing bowl, along with all the other ingredients. Stir until well combined. The mixture will be wet and sticky.

3. Heat a large cast iron skillet over medium-low heat. Shape the mixture into patties and cook about 7 minutes on each side.

Chickpea "Tuna"

Chickpea “Tuna”

Serves: 2

Time: 5 min.

Ingredients:

• 1 can of chickpeas

• 1 Tbs. mayo

• 1 tsp. lemon juice

• salt & pepper to taste

Instructions:

1. Mash up the chickpeas with a fork. Add the mayo, lemon, juice, salt and pepper and mix it all together. I also love adding chopped apples and celery, as well as chopped fresh herbs (basil, dill, or parsley). You can put it on a sandwich, a wrap, or on a salad!

Ramen Bowl

I think most of us have tried the 3 minute “Cup Noodles” or “Top Ramen” packages in our lifetime. Some of us maybe more than we would like! While this isn’t quite as quick and easy as just adding boiling water, it’s still pretty quick and easy. I came down with a cold last week and I was craving some warm and comforting soup, so I came up with this healthy version of top ramen. I hope you enjoy it as much as I did!

I found these noodles at Whole Foods, but most stores should have something similar.

Ramen Bowl

Serves: 2

Time: 15-20 min.

Ingredients:

• 1 bunch green onions

• 3 cloves garlic

• 1 inch piece of ginger, grated

• 2 large carrots

• 2 stalks celery

• 2 “cakes’ or ramen noodles

• 1 Tbs. coconut aminos or soy sauce

• 4 cups chicken or vegetable broth

• 1 soft boiled egg

• 1/2 tsp. salt

Instructions:

1. Begin by brining a small pot of water to a boil. Once boiling, place two eggs in the boiling water. Set a timer for 8 minutes. Once the timer goes off, remove from the boiling water and set aside.

2. Wash and chop the green onions up to the light green parts. Peel and mince the garlic and ginger.

3. Heat 1/2 Tbs. coconut oil in a medium-size pot over medium-low heat. Add the chopped green onions, garlic, and ginger, and sauté over medium-low heat for 3 minutes.

4. While the green onion, garlic, and ginger are sautéing, wash and chop the carrots and celery into small pieces. Add to the pot and sauté for another 3 minutes.

5. Add the coconut aminos, broth, and salt to the pot, and simmer for 5 minutes.

6. Once the vegetables begin to soften, add the noodles and simmer for another 3 minutes until the noodles are soft.

7. Top with chopped green onions, chopped cilantro or parsley, and the soft boiled egg.

Quick Lentil Curry

It’s warm, flavorful, and just the right amount of spicy (coming from someone who doesn’t handle spice very well). This recipe can be served with brown rice, quinoa, or with naan. I also added a spoonful of plain whole milk Greek yogurt to balance out the rich flavor of the curry. I hope you enjoy this quick, healthy, and budget-friendly meal!

Quick Lentil Curry

Serves: 4

Time: 15 min.

Ingredients:

• 1 onion (.50)

• 2 cloves garlic (.15)

• 1.5 Tbs. curry powder (.50)

• 1 can tomato paste (.50)

• 1 can full fat coconut milk (2.99)

• 1 cup cooked lentils (you can buy pre-cooked from TJ’s) (.69)

• 2 cups spinach (1.00)

• 1/2 lime, juiced (.50)

• 1/2 tsp. salt (.05)

Instructions:

1. If the lentils aren’t already cooked, begin by boiling 3 cups water or broth. Once boiling, add the lentils, then cover and simmer until tender (about 15 minutes).

2. Wash the onion and chop into small pieces. Peel and mince the garlic cloves. Heat 1 Tbs. oil in a cast iron pan over medium-low heat.

3. Sauté the onion until translucent, then add the minced garlic. After another 5 minutes, add the tomato paste and curry powder. Stir until evenly distributed.

4. Add the coconut milk, cooked lentils, spinach, lime juice, and salt. Let everything simmer for 5-10 minutes.

5. Serve with rice, quinoa, or naan. Garnish with chopped parsley and plain yogurt.

Quinoa Basil Veggie Patties

I don't know about you, but when it gets super hot outside, I don't get that excited about cooking. I'm usually just ready to eat a smoothie and some peanut butter toast for dinner most nights! One thing that saves me from standing in a hot kitchen is these absolutely amazing veggie patties. They taste like a pesto yum bowl in veggie burger form. So full of flavor, packed with protein, and so versatile. When I make them, I just make a TON and eat them a bunch of different ways throughout the week. I eat them cold, hot, on a piece of toast, with a fried egg and avocado on top, or on a salad. So essentially the options for these delicious things are endless. It's amazing to have a ready-to-eat option in the fridge at all times. You also don't need anything to make them but a knife, a fork, a bowl, and a basic pan. Since I'm living in my van most of the summer that makes this recipe the DREAM. I hope you make these, and please tell me what you think!

Ingredients:

• 1 can chickpeas, mashed or food processed
• 2.5 cups cooked quinoa (1 cup unprepared)
• 4 eggs
• 1/3 c. feta or goat cheese crumbles
• 1/2 c. chopped fresh basil
• 1 c. chopped spinach
• 2 tsp. minced garlic (about 2 large cloves)
• 1 tsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions:

1. Cook 1 cup dry quinoa in chicken or vegetable broth.

2. While the quinoa is cooking, chop the basil and spinach. In a large bowl, mash up the chickpeas with a fork (or process in a food processor) till there are no more solid chickpeas left. It should look like a thick, chunky hummus.

3. Add the cooked quinoa, eggs, feta or goat cheese, chopped basil & spinach, lemon juice, garlic, salt, and pepper to the bowl. Set aside in the fridge until ready to cook.

4. When ready to cook, heat a cast iron skillet over medium-low heat. Place about 1-2 tsp. olive oil, ghee, or coconut oil in the pan. Form the mixture into patties, and place in the skillet. Cook 4 minutes on each side, or until they are a golden brown on each side and slightly firm. Enjoy on a bun, a salad, plain, or any other way you choose! I also love to sauté onions and mushrooms to put on top :)

Summer Orzo Salad

Ingredients:

• 1 cup orzo
• 1 medium zucchini
• 1 medium bell pepper
• 1 large carrot
• 1 ear fresh corn
• 1 cup mushrooms
• 10-12 cherry tomatoes
• 2-3 sprigs fresh basil
• 1-2 Tbs. olive oil
• salt and pepper
• goat cheese or parmesan cheese (optional)
• Organic chicken sausage, salmon, or another protein (optional)

Instructions:

1. Begin by slicing the zucchini, carrot, and mushrooms into thin slices. Chop the bell pepper as well. Shuck the corn, and holding it over a cutting board or plate, slice off the kernals from all sides of the ear of corn.
2. Begin boiling a medium-size pot of water over high heat. Add a pinch of salt if desired.
3. While the water is boiling, begin sautéing the vegetables over medium heat. Using about 1 Tbs. of olive oil, sauté the zucchini, bell pepper, and carrots. Add the corn and mushrooms after 5 minutes.
4. Once the water is boiling, add the orzo and cook for 8-9 minutes, depending on desired texture. 
5. While the orzo is boiling, continue to stir the vegetables. When the vegetables are softened and start to brown, they can be taken off the heat.
6. If you have time here, chop the tomatoes in half, and chop the basil leaves into smaller pieces (This can also be done at the end).
7. When the orzo is cooked through, drain the water and place the orzo in a large bowl. 
8. Add the sautéed vegetables, tomatoes, basil, 1 Tbs. olive oil, and some crumbled goat cheese or parmesan. Season with salt & pepper to taste. 

This salad can be enjoyed hot or cold. I enjoyed it with salmon burgers and avocado. You could also add some organic chicken sausage, or any other form of protein that sounds delicious to you! 

Better Than Meatballs

Ingredients:

• 2 cups lentils, cooked

• 1.5 cups brown rice, cooked in chicken/vegetable broth

• 2 cups mushrooms, chopped into tiny bits or food processed

• 1 bunch green onions (6-8), finely chopped

• 1 egg

• 1 Tbs. fresh (or dried) rosemary, chopped*

• 1 Tbs. fresh (or dried) thyme, chopped*

• 1 Tbs. fresh (or dried) oregano*

• 3 cloves minced garlic*

• 3 Tbs. tomato paste

• 1/2 cup dairy free or regular parmesan (I've made them without the parmesan, and they're still amazing)

• 1/2 tsp. salt

• 1/4 tsp. pepper

*If you don't have fresh herbs, you can substitute 1 tsp. of the dried version for 1 Tbs. of a fresh herb. For garlic, about 1 tsp. of garlic powder would substitute for the 3 cloves of garlic. I prefer to use fresh herbs, because fresh always has more flavor!

instructions:

1. Cook the lentils and brown rice according to instructions (You can also buy precooked of both in order to save time!). While the rice and lentils are cooking, chop the mushrooms, green onions, and fresh herbs.

2. Preheat the oven to 400. Once the lentils and brown rice are done, combine all the ingredients in a large bowl and stir till well mixed. The mixture will be wet and sticky.

3. Generously rub olive oil over a large baking sheet. Form bite-size balls out of the mixture, and place on the greased baking sheet.

4. Cook for 15 minutes. Take the meatballs out of the oven, flip each one, then place back in the oven to cook for another 10 minutes. (It would also work to leave them in for the full 25 minutes without flipping them. They will just be a little more brown on one side, but still taste great!)

5. We ate them with spaghetti squash and organic pasta sauce. They would also be great with regular pasta, gluten free pasta, zucchini noodles, pesto, or even on a meatball sandwich!

Spring Market Salad

FRESH

SEASONAL

LOCAL

FLAVORFUL

COLORFUL

This salad stands out. Go to your local market and find a few herbs, a fresh fruit, some fresh lettuce, and throw it all together. You will be blown away by how it can make your salad go from good to extraordinary. Throw some chicken or fish on there and make it an entire meal! Have fun :D

Ingredients:

• 3-4 butter lettuce gems, cut in half
• handful of sorrel leaves, chopped
• handful of basil leaves, chopped
• 1 mandarin orange
• 1 sprig rosemary, chopped
• 2 sprigs fresh thyme, chopped
• 3-4 radishes, sliced
• 1 avocado, sliced or chopped

Dressing:

• Juice of 1 blood orange
• 1-2 Tbs. red wine vinegar
• 2-3 Tbs. olive oil
• salt and pepper to taste

Instructions:

1. Remove the herbs (basil, rosemary, thyme) from the stems and chop into small pieces. Slice the radish. Peel and cut the avocado. Peel and separate the mandarin orange slices.
2. Wash the butter lettuce gems and cut in half. Wash and chop the sorrel.
3. Arrange the gems on a platter, sprinkle the rest of the ingredients on top.
4. Combine all of the dressing ingredients. Drizzle over the salad.

Veggie Tacos w/ Mango Salsa

"These are the best tacos I've ever had" - Sid Beck, my husband.

If that's not enough for you to try these out... Well, your loss.

If I'm being honest, I didn't really measure out any of the spices while I was making these. I gave the ingredient list my best guess, but you can't really go THAT wrong with spices. Hopefully they will turn out just as amazing for you as they did for us :) 

There's something so special about the sweet and savory flavors of these tacos. The mango salsa and the creamy cilantro sauce perfectly compliment the sautéed vegetables and spices used in the recipe. If you want more protein, feel free to add some grilled chicken, fish, or beans. Any protein choice would taste amazing with the salsa and cilantro sauce!

Tacos:

• 1 Poblano chili, chopped

• 2 bell peppers, thinly sliced

• 1 red onion, thinly sliced

• 1 package mushrooms, sliced

• 2 sweet potatoes, cubed

• 2-3 tsp. garlic powder

• 1 tsp. chili powder

• 2 tsp. oregano

• 1 Tbs. cumin

• 2 Tbs. avocado, coconut, or olive oil

• salt and pepper

1. Preheat the oven to 400. Cube the sweet potatoes, drizzle with 1 Tbs. oil, 1 tsp. garlic powder, 1/2 tsp. chili powder, 2 tsp. cumin, and salt and pepper. Cook for 25 minutes, or until soft.

2. While the sweet potatoes are cooking, chop the poblano chili, the bell peppers, the red onion, and the mushrooms. Sauté the chili, peppers, and onion in 1-2 tsp. garlic powder, 1/2 tsp. chili powder, 1 tsp, oregano, 2 tsp. cumin, and 1 Tbs. oil.

3. Once the peppers and onion are soft, about 10 minutes, add the mushrooms and cook for another 5-10 minutes.

Mango Salsa: 

• 1 organic mango

• 1/4 c. red onion, chopped

• 2 organic tomatoes

• 1/4 c. chopped cilantro

• 1/2 lime, juiced

• salt and pepper

1. Chop the mango, red onion, and tomatoes into small pieces. Chop the cilantro and add everything to a bowl.

2. Drizzle with the lime juice and a few dashes of salt and pepper.

Creamy Cilantro Sauce:

• 1/2 plain greek yogurt

• 1/2 lime, juiced

• 1/4 cup cilantro, chopped

• water to thin

1. Chop the cilantro and mix in a bowl with the rest of the ingredients. Add small amounts of water until desired consistency.

Cauliflower Steaks with Beetroot Sauce

CAULIFLOWER STEAK?

I always thought that "cauliflower steaks" sounded pretty awful. How could you replace meat with a white vegetable? Well, I actually had never tried it before this, and even though it's not exactly steak, it is still DELICIOUS. After slicing the head of cauliflower, I only came up with about three "steak" looking slices while the rest fell into pieces, but that's the beauty of this recipe! You can use cauliflower florets, steaks, or even cauliflower rice as your base. Whatever you have on hand will work.

Here's why I'm a believer in cauliflower steaks. Cauliflower is a superfood. It's packed with vitamins and minerals, fiber, and anti-inflammatory and antioxidant properties. It's even been known to contain compounds that help prevent cancer, along with other cruciferous vegetables. Cauliflower is a real food that will benefit your body in real ways. Why not find a way to make it more interesting? So, I came up with this recipe for you :)

Cauliflower Steaks:

• 1 head cauliflower

• 1-2 tsp. fresh rosemary, chopped

• 1-2 tsp. fresh thyme, chopped

• 1-2 tsp. fresh oregano, chopped

• 1 tsp. garlic powder

• 2 Tbs. olive oil

• salt and pepper

Toppings:

• 1 onion

• 1 package mushrooms

• 1 small bunch swiss chard, kale, or spinach

Beetroot Sauce:

• 3-4 cooked beets (I found pre-cooked beets at Whole Foods. Makes the recipe 10x easier)

• 1 can cannellini beans (or any white bean)

• 1/4 c. tahini (optional)

• 3-4 cloves garlic, minced

• salt and pepper to taste

Directions:

1. Preheat the oven to 400. Carefully slice the cauliflower into "steaks". It crumbles easily, but small pieces are totally ok. Rub the steaks with olive oil and sprinkle with chopped herbs, salt, pepper, and garlic powder. Roast for 15 minutes. Gently turn over the cauliflower pieces and roast for another 15 minutes.

2. While the cauliflower steaks are cooking, chop the onion, mushrooms, and swiss chard. Start by sautéing the onions with a little olive oil. After about 5 minutes, add the mushrooms and leafy greens. Continue cooking for another 5-10 minutes, or until everything is done to your liking.

3. Finally, throw all of the sauce ingredients into a blender or food processor, and blend until smooth and well-combined.

4. Once the cauliflower is done, top with the sautéd toppings and a drizzle of the beetroot sauce.

5. Enjoy! If you want more protein, add some roasted organic chicken or sausage.

Chickpea Brown Rice Burgers

I love how versatile veggie burgers are. You can eat them on a bun, on a piece of toast, on salad, or just plain. They also taste delicious with a wide array of toppings, such as avocado, sauces, tomatoes, etc. This particular veggie burger recipe has a simply, earthy flavor. They freeze really well, and make a super quick and easy meal. You can basically eat them with anything you have in your fridge at the moment! 

Ingredients:

• 1 can chickpeas
• 1 c. pre-cooked brown rice or quinoa (you can cook your own, but I bought a pre-cooked package from the store to save time).
• 1 small onion
• 1 c. mushrooms
• 3/4 c. walnuts or pecans
• 4-6 cloves minced garlic (or 1/2-3/4 tsp. garlic powder)
• 1 Tbsp. cumin
• 1/2 tsp. dill (sub with turmeric or coriander for another flavor variation)
• 1 Tbsp. tahini sauce
• Salt and pepper to taste (about 1/2 tsp. each)

Directions:

1.  Combine all of the ingredients in a food processor. Pulse until well combined. If you don't have a food processor, finely chop all of the ingredients and mash with a potato masher or fork.
2. Heat a drizzle of olive oil in a skillet over medium-low heat. Cook for 5 minutes on each side, or until browned and slightly crispy. 

The Green Bowl

Recipe:

• 2 cups brussel sprouts
• 1 bunch broccolini
• 4 cups spinach
• 1 can chickpeas
• 1/2-3/4 c. pesto
• 1 cup quinoa
• olive oil
• salt and pepper

Directions:

Preheat the oven to 425. Chop the brussel sprouts in half. Toss the brussel sprouts and broccolini on a baking sheet with olive oil, salt and pepper. Cook in the oven for 20-25 minutes. While the vegetables are cooking, boil the quinoa with 2 cups of vegetable or chicken broth, and simmer till done. Sauté the spinach and chickpeas in a frying pan. Combine the quinoa, brussel sprouts, spinach, chickpeas, and pesto in a large bowl and serve with the roasted broccoli on top.

This recipe would be amazing with some additional organic grilled chicken or sausage. 

Red Lentil Curry

Recipe:

• 1 cup red lentils
• 4-5 large carrots
• 1 medium onion
• 2 medium zucchini
• 4-5 cloves garlic, minced
• 1 tsp. minced ginger
• 1 can light or regular coconut milk
• 1 can diced tomatoes
• 1 can chickpeas
• 4 cups spinach
• 1 Tbs. Curry Powder (start with 1 Tbs. and add more as needed)
• 1/8 tsp. or a "dash" of cayenne pepper
• 1/2 lime, juiced
• olive oil
• salt and pepper

Directions:

1. Cook the lentils according to instructions on package.
2. While the lentils are cooking, chop the carrots, onion, and zucchini. Sauté with 1 tbs. olive oil and minced garlic and ginger until slightly soft. 
3. Add the curry powder, cayenne, lime juice, chickpeas, and spinach. Continue to cook for 3-5 minutes. 
4. Add the coconut milk, diced tomatoes, and cooked lentils. Simmer over medium-low heat for another 3-5 minutes. Add salt and pepper to taste.
5. Serve over rice or cooked quinoa!

Cauliflower Rice with Herbed Lemon Salmon

RECIPE:

• 2 wild salmon fillets
• 2 cups riced cauliflower
• 1 cup butternut squash, in very small cubes (Trader Joe's has pre-cut butternut squash cubes. Highly recommend because cutting butternut squash is the worst).
• 1 large handful crimini mushrooms
• 1 small onion
• Large handful arugula
• 4 cloves garlic
• 3-5 sprigs fresh rosemary (about 1 Tbs. dried)
• 3-5 sprigs fresh thyme (about 1 Tbs. dried)
• 1/2 lemon, juiced
• olive oil
• salt & pepper

Instructions:

1. Preheat the oven to 400. Chop the butternut squash into small cubes and place on a pan with olive oil. Roast in the oven for 20 minutes.
2. While the butternut squash is roasting, slice the mushrooms and chop the onion.
3. Put half the rosemary and thyme in a pan with olive oil and 2 cloves of minced garlic (or 1-2 tsp. pre-minced garlic). Add the onion and cook for 5-7 minutes over medium heat, or until they begin to soften. 
4. Drizzle the salmon with olive oil and lemon juice, then sprinkle with salt, pepper and the rest of the herbs.
5. Add the mushrooms and cauliflower rice to the onion and continue to cook.
6. In a separate pan, sear both sides of the salmon for 3 minutes over medium-high heat. Turn the heat down to medium low, cover with a lid, and continue cooking for 3-5 minutes or until the salmon is no longer raw inside.
7. Combine the butternut squash with the cauliflower rice mixture, add arugula, and season with salt and pepper. 
8. Eat the salmon on top of the cauliflower rice with some avocado. Yum!

Thai Peanut Sweet Potato Noodles

INgredients:

• 1/2 head purple cabbage
• 1 bag snow peas
• 4 sweet potatoes, spiralized*
• 4 cloves garlic, minced
• 1 inch section fresh ginger, grated or finely chopped
• 3 sprigs fresh basil
• 1 can chickpeas
• 1 cup Thai Peanut Sauce (I made my own, but Trader Joe's has a good one)
• 1/4 cup pumpkin seeds

directions:

1. Slice the head of cabbage into thin strips. Spiralize the sweet potatoes.
2. In a large pan, sauté the sweet potatoes over medium heat with 2 cloves garlic, half the ginger, and olive oil. Add 1/4 cup water to the pan and covered with a lid for 10 minutes, stirring occasionally. Remove the lid and heat until soft, adding more water if necessary.
3. In a separate pan, sauté the cabbage and snow peas in the remaining garlic, ginger, splash of olive oil, and 1/2 cup water. Cover with a lid and steam for 15 minutes. Remove the lid and continue cooking until the water is evaporated and the cabbage and snow peas are soft. 
4. Add the basil leaves and drained chickpeas to the cabbage and snow peas, cooking until the chickpeas are warm and the basil leaves are wilted.
5. Serve the cabbage and snow pea mixture over the sweet potato noodles. Drizzle with your favorite Thai Peanut Sauce and pumpkin seeds.

*If you don't have a spiralizer, you could easily slice the sweet potatoes and roast them in the oven :) It would taste just as good!

Stuffed Squash

Somehow Thanksgiving is around the corner already! Although this isn't a typical Thanksgiving dish, it would be a great one to serve at any dinner with family or friends surrounding the holiday. It's quick and easy, and you could even use some leftover turkey in the stuffing. Full of fragrant herbs, warmth, and so much flavor, this is such a comforting recipe. I hope you try it!

Recipe Time: 40 minutes

Serves: 4

Recipe:

• 2 acorn squash (on the smaller side)
• 1 package crimini mushrooms
• 1 sweet yellow onion
• 3 cups chopped kale
• 1 cup frozen sweet corn
• 1 cup quinoa, dry
• 1 Tbs. minced garlic
• 1 Tbs. chopped fresh rosemary
• 2 sprigs fresh basil, chopped (about 15-20 leaves)
• olive oil
• salt and pepper to taste
• cranberry chèvre (Trader Joe's) or regular goat cheese

Instructions:

1. Preheat the oven to 425. Cut the acorn squash in half, scoop out the seeds, rub with a little olive oil, and place face down on a baking sheet. Cook in the oven for about 30 minutes, or until soft enough for a fork to easily poke through and the inside is slightly carmelized.
2. While the squash is cooking, chop the onion, mushrooms, and kale (I bought pre-sliced mushrooms from Trader Joe's, as well as pre-chopped tuscan kale). Begin cooking the quinoa as well, according to instructions (I use chicken broth for more flavor instead of water).
3. Add a little olive oil, garlic, rosemary, basil, and chopped onion to a pan. Sauté over medium heat for about 5-7 minutes, then add the kale, mushrooms, and corn. Cook over medium-low heat for another 10-12 minutes.
4. Once the quinoa is done, add it to the vegetable and herb mixture. Mix together and add salt and pepper to taste.
5. Fill the center of the squash halves with the stuffing. Top with the chèvre or goat cheese, parmesan, or even some pesto. Amazing!

*There will be plenty of extra stuffing because the squash doesn't hold very much. I definitely piled more on my plate to eat with the squash as I scooped it out of the squash skin. 

VEGETABLE CHICKPEA COCONUT CURRY (GF, VEGAN)

Warm, creamy, flavorful, slightly sweet, a little spicy, and full of protein and fiber. This is a must have. It can also be made for pretty much anyone and everyone, despite their diet. Let me just share with you some of the nutrition packed into this amazing dish:

• Bell peppers: Vitamin C, Vitamin B6, Vitamin A, folate
• Carrots: Vitamin A, biotin, Vitamin K
• Ginger: anti-inflammatory, antioxidant, aids in digestion 
• Garlic: anti-bacterial, aids in digestion, lowers cholesterol levels, boosts the immune system
• Kale: Vitamin K, Vitamin A, Vitamin C, Manganese, anti-inflammatory, anti-oxidant, and of course FIBER
• Quinoa: High in protein (complete protein containing all 9 essential amino acids), fiber, Magnesium, Manganese, Folate, Phosphorus, Zinc

This recipe leaves you feeling full and satisfied, and your body will be so happy inside!

Recipe Time: 10 minute prep, 25 minute cook time

Serves: 6

Recipe:

• 1 Tbs. minced garlic
• About a 1 inch section of fresh ginger, grated (or 1/4-1/2 tsp. ground)
• 1 Tbs. olive oil
• 1 lime, juiced
• 3-4 Tbs. red curry paste (Or more, depending on how spicy you like it. I used Thai Kitchen)
• 1 onion, chopped
• 4 carrots, sliced into thin circles.
• 1 green or red bell pepper, sliced into thin strips
• 1 cup chopped cauliflower (optional)
• 1 can chickpeas
• 1 can coconut milk
• 1 Tbs. soy sauce (use gluten free if necessary)
• About 1/2 cup water
• 2 large handfuls of chopped kale
• Quinoa

Instructions:

1. Chop the onion into small pieces, chop the kale and cauliflower, and slice the carrots and bell peppers.
2. Place the cauliflower in a steamer, and cook until tender. Begin cooking the quinoa according to instructions.
3. While the cauliflower and quinoa are cooking, in a large pan or pot, sauté the garlic, ginger, and onions in olive oil over medium heat for 3 minutes. Add the bell pepper and carrots, and continue to cook until tender (about 10 minutes). 
4. Once the bell pepper, carrots, and onion are tender, add 1 Tbs. of the red curry paste, drained chickpeas, soy sauce, and lime juice. Continue to cook over medium-low heat for 3-5 minutes. 
5. Add the coconut milk, water, kale, and cooked cauliflower to the pan. Heat over medium-low heat until kale is wilted and the curry is simmering. Add more curry paste if you want more spice/flavor. Serve over cooked quinoa and ENJOY :D