Grilled Cheese with Spinach and Provolone

Grilled cheese? Yes, please! Enjoy the melted cheese you love while sticking to your healthy nutrition goals. This crunchy sandwich is packed with colorful sautéed veggies and provolone cheese. A touch of Dijon mustard is the special ingredient that really pumps up the flavor.

Total Time: 22 min.
Prep Time: 10 min.
Cooking Time: 12 min.
Yield: 1 serving

Ingredients:
½ tsp. olive oil
¼ medium yellow bell pepper, thinly sliced
¼ medium red bell pepper, thinly sliced
¼ medium red onion, thinly sliced
2 slices low-sodium sprouted whole grain bread
1 tsp. Dijon mustard
¼ cup raw spinach
1 slice provolone cheese (1 oz.)

Preparation:
1. Heat oil in medium nonstick skillet over medium high heat.
2. Add bell peppers and onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Remove from pan. Set aside.
3. Spread mustard on one slice of bread.
4. Top with bell pepper mixture, spinach, cheese, and second slice of bread. Set aside.
5. Heat skillet over medium high heat.
6. Add sandwich; cook for 2 to 3 minutes, or until golden brown. Flip, cook for 3 to 4 more minutes or until cheese has melted.

Tip: Sandwich can also be grilled in a countertop two-sided grill or Panini maker.

Rosemary Honey Fig Cake

This soft, sweet oh-so-perfectly fall cake is so moist and delicious that if you don’t tell your guests it’s gluten-free they’ll never know.

Total Time: 1 hr.
Prep Time: 20 min.
Cooking Time: 40 min.
Yield: 16 servings, 1 slice each

Ingredients:
3 cups almond flour
¼ cup coconut flour
1½ tsp. baking powder
½ tsp. baking soda, gluten-free
½ tsp. sea salt (or Himalayan salt)
2 Tbsp. finely chopped fresh rosemary
2 tsp. finely chopped orange peel (zest from 1 orange)
½ cup canned coconut milk, full-fat (shake well before using)
2 tsp. pure vanilla extract
3 large eggs
½ cup + 3½ tsp. coconut oil, divided use
16 medium figs, stems removed, sliced in quarters
2 Tbsp. + ½ cup raw honey, divided use

Preparation:
1. Preheat oven to 350° F.
2. Grease the bottom and sides of a 9-inch round springform pan with ½ tsp. oil; line bottom with parchment paper. Set aside.
3. Combine almond flour, coconut flour, baking powder, baking soda, and salt in a medium bowl; mix well.
4. Add rosemary and orange zest; mix well. Set aside.
5. Mix ½ cup oil, coconut milk, ½ cup honey, and extract in a medium bowl; whisk until well blended.
6. Add oil mixture to flour mixture and mix until just blended. (If using a stand mixer, mix on low.)
7. Add eggs one at a time, beating until each is just incorporated.
8. Pour batter into prepared pan. The batter will be slightly lumpy, like a carrot cake batter.
9. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool on a baking rack and let cool completely.
10. Heat remaining 1 Tbsp. oil in medium nonstick skillet over medium-high heat.
11. Add figs; cook, stirring frequently, for 2 to 3 minutes or until figs begin to caramelize.
12. Stir in remaining 2 Tbsp. honey. Remove from heat. Spoon figs and remaining liquid on top of cake. Serve.

Tomato Soup

Total Time: 38 min.
Prep Time: 15 min.
Cooking Time: 23 min.
Yield: 4 servings, about 1 cup each

Ingredients:
1 Tbsp. olive oil
½ medium onion, chopped
5 medium tomatoes, chopped
1 cup dry white wine
2 cups low-sodium organic chicken broth (or vegetable broth)
1 tsp. lemon pepper (to taste; optional)

Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is soft.
3. Add tomatoes; cook, stirring frequently, for 2 to 3 minutes, or until tomatoes are soft.
4. Add wine and broth; bring to a boil. Reduce heat to low and gently boil for 15 minutes.
5. Place soup and lemon pepper (if desired) in a blender or food processor; in 2 or more batches, if necessary; cover with lid and kitchen towel, blend until smooth.
6. Portion into 4 serving bowls.

Roast Chicken with Pomegranate

This handsome fall dish perfectly pairs tender roast chicken with sweet, crunchy pomegranate seeds and a honey and pomegranate sauce. It is served on top of caramelized fennel and onions that cook along with the chicken.

Don’t be intimidated to try making this showstopper of a dish. Once you try, you’ll see how easy it is to roast a whole chicken. Just make sure to follow the instructions for pre-heating the oven, and then lowering the temperature when you’re ready to cook the chicken

Total Time: 1 hr. 50 min.
Prep Time: 20 min.
Cooking Time: 90 min.
Yield: 8 servings

Ingredients:
2 cups sliced fennel (1 to 2 medium fennel bulbs, cored and sliced)
2 medium onions, sliced
2 tsp. olive oil, divided use
1 (5 to 6 lb.) whole chicken, giblets removed, washed and dried
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional), divided use
4 cloves garlic
1 fresh lemon, cut into quarters
1 cup pomegranate seeds (or 1 small pomegranate, seeds removed and reserved)
1 cup fresh pomegranate juice
1 Tbsp. raw honey
1 Tbsp. arrowroot flour

Preparation:
1. Preheat oven to 450° F.
2. Place fennel and onions in large oven-proof roasting pan. Drizzle with 1 tsp. oil. Set aside.
3. Sprinkle chicken cavity with salt and pepper, if desired. Fill cavity with garlic cloves, lemon, and pomegranate seeds. Tuck wings under and tie legs together with string, if desired.
4. Rub chicken with remaining 1 tsp. oil. Season with salt and pepper, if desired. Place chicken, breast-side-up, over vegetables. Place in oven. Reduce oven temperature to 400° F. Bake for 60 to 90 minutes, or until thermometer inserted in the thigh (without touching the bone) reaches 165° F.
5. While chicken is baking, combine pomegranate juice, honey, and arrowroot in a small saucepan; cook, over medium heat, whisking frequently, for 5 to 8 minutes, or until sauce thickens. Set aside.
6. Remove skin from chicken before serving. Serve chicken over vegetables, topped with pomegranate sauce.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.

Photo by Rebecca Swanner

Grilled Salmon with Orange Marinade

If you’re looking for an easy meat to marinade, salmon is a great go-to option. It quickly absorbs all the spices and seasonings of a sauce to create a flavor-filled dish. This salmon recipe embraces the sweetness of citrus and zings your palate with just the right amount of chili and cayenne.

Total Time: 1 hr. 21 min.
Prep Time: 5 min.
Cooking Time: 16 min.
Yield: 4 servings

Ingredients:
¼ cup 100% orange juice
2 Tbsp. fresh lemon juice
1 Tbsp. raw honey
2 tsp. chili powder
1 tsp. ground cumin
½ tsp. sea salt
1 pinch cayenne pepper
4 (6-oz.) raw salmon fillets, about 1-inch thick

Preparation:
1. Combine orange juice, lemon juice, honey, chili powder, cumin, salt, and cayenne in a small bowl; whisk to blend.
2. Place salmon in a shallow glass pan; top with marinade. Cover and refrigerate for 20 to 60 minutes.
3. Preheat grill or broiler to high.
4. Grill or broil salmon for 6 to 8 minutes on each side, brushing occasionally with marinade, or until salmon flakes easily when tested with a fork.

What Is Matcha?

Move over coconut water. Matcha is the next big thing. Shops specializing in matcha beverages are popping up all over New York, mixologists at Chicago’s Ramen-San can whisk you up a matcha-laced cocktail, you can order a matcha latte at Starbucks, and Los Angeles restaurants have been adding it to everything from noodles to donuts. And the Japanese have been selling matcha Kit Kats for years.

Which may have you might be wondering…what on earth is this stuff? Matcha (from the Japanese “ma” meaning powder and “cha” meaning tea) is a powdered version of green tea whose leaves are dried indoors or in the shade. With matcha, instead of steeping the leaves and drinking the liquid, you’re drinking the whole leaf.

Back in 1191, Chinese Zen monk Eisai brought green tea seeds, the concept of the tea ceremony, and the Rinzai school of Zen philosophy to Japan. The seeds flourished where he planted them around Kyoto and it’s believed that he was the first to grind and enjoy them in powdered form with hot water.

Matcha has a flavor that is somehow both bitter and sweet and slightly reminiscent of seaweed. It’s tastier than it sounds. It is traditionally just enjoyed with water, but coffeeshops will often use some version of milk and/or sugar to cut the bitterness.

What are the benefits?

Experts claim that because matcha contains the amino acid L-theanine, it came make you feel relaxed, but also focused. It also contains caffeine, but is said to deliver in a more measured way so the effect is less dramatic and lasts for four to six hours. It also contains anti-inflammatory antioxidants and 137 times the amount of EGCG found in common green tea.

Chocolate Matcha Energy Balls

Here’s an easy matcha recipe that makes a great little snack you can take almost anywhere. They’re not sweet, but they are satisfying. 56 calories each.

Total Time: 10 minutes

Prep Time: 10 minutes

Cooking Time: None

Yield: 14 balls, 1 serving each

Ingredients:

½ cup dates, pitted

½ cup whole raw almonds

¼ cup unsweetened cocoa powder

1 Tbsp. matcha powder, plus more for rolling*

1 tsp. vanilla extract

1 tsp. 100% maple syrup

Preparation:

1. Place dates, almonds, cocoa, matcha in food processor. Pulse until well mixed.

2. Add extract and maple syrup. Pulse until well mixed.

3. Roll into 14 balls about the size of a tablespoon.

4. Roll balls in matcha powder

5. Enjoy or store in refrigerator until ready to eat.

*Specialty grocery stores near you may carry matcha, but if you can’t find it, here are three online shops I recommend: Ippodo, a 300-year old shop in Kyoto that has an outpost in NYC, Palais des Thés where I purchased the matcha for this recipe, or Panatea.

All photos by Rebecca Swanner.

Spinach and White Bean Salad with Oranges and Grapefruit

Brightly flavored citrus and white beans make a perfect salad for any season! This recipe is light and refreshing for summer, and during winter the orange and grapefruit slices are a real pick-me-up. It makes a great lunch to pack for work!

Total Time: 15 min.

Prep Time: 15 min.

Cooking Time: None

Yield: 4 servings

Ingredients:

1 Tbsp. extra-virgin olive oil

2 Tbsp. 100% orange juice

2 Tbsp. red wine vinegar

Sea salt and ground black pepper (to taste; optional)

1 medium navel orange

1 medium pink grapefruit

10 packed cups fresh baby spinach (or mesclun greens)

2 (15-oz.) cans cannellini beans, rinsed, drained

Preparation:

1. Combine oil, orange juice, and vinegar in a small bowl; whisk to blend.

2. Season with salt and pepper if desired; mix well. Set aside.

3. Slice off ends of orange and grapefruit so they can sit flat on work surface. Slice downward around fruit to remove peel and white pith. Slice peeled fruit crosswise into half-inch-thick circles, removing any seeds. Cut grapefruit slices in half. Arrange slices evenly on four serving plates.

4. Combine spinach and beans in a large bowl; toss to blend.

5. Drizzle with dressing; toss gently to blend.

6. Divide spinach mixture evenly among four plates.

Spinach Salmon Patties

These salmon patties are chock-full of flavor and are an exciting alternative to turkey burgers or beef patties. We like that each patty has a full serving of vegetables. Pickled ginger makes a perfect topping!

How do you turn a piece of salmon into salmon patties? Actually, it’s pretty simple. We recommend purchasing a piece of skinless salmon, or use this technique to easily remove the skin without losing any of the precious meat. Then, chop as finely as you can. When you’ve got the salmon cut into small pieces, rock your knife blade back and forth across the meat several times to get it finer. Egg white helps bind everything together during cooking.

Total Time: 17 min.

Prep Time: 10 min.

Cooking Time: 7 min.

Yield: 4 servings

Ingredients:

1 lb. raw salmon fillet, skin removed, finely chopped

3 cups fresh spinach, coarsely chopped

3 green onions, finely chopped

1-inch slice fresh ginger, peeled, finely chopped

¼ tsp. sea salt

¼ tsp. ground black pepper

1 large egg white

1 Tbsp. reduced-sodium soy sauce

Nonstick cooking spray

2 Tbsp. pickled ginger

Preparation:

1. Preheat grill or broiler on high.

2. Combine salmon, spinach, green onions, ginger, salt, and pepper in a large bowl; mix well.

3. Combine egg white and soy sauce in a small bowl; whisk to blend.

4. Add to salmon mixture; mix well. Form into four patties, each about ½-inch thick.

5. Lightly coat grill or broiler pan with spray; grill or broil patties, carefully turning once, for 6 to 7 minutes, or until golden brown and cooked through.

6. Serve each patty topped with 1½ tsp. pickled ginger.

Raspberry Banana Ice Creme

Vibrant, fruity ice cream – this is what to do with sweet summer raspberries.  This super-simple recipe has only 3 ingredients and takes less than 10 minutes to make. Cashews are the secret to making it so creamy and delicious.

Total Time: 5 hrs. 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 2 servings

Ingredients:

2 medium bananas, cut into chunks

½ cup whole raw cashews

1 cup hot water

3 cups fresh (or unsweetened frozen) raspberries

Water (optional)

Preparation:

1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen.

2. Place cashews in a medium bowl. Cover with water. Let stand for 30 minutes; drain.

3. Place drained cashews, frozen banana, and raspberries in blender; cover. Blend until smooth. Add water, 2 Tbsp. at a time, if needed for consistency.

4. Pour into a freezer-safe container; freeze until set.

Artichoke Pizza

Make a delicious gourmet pizza at home! This one is topped with artichokes, mushrooms, olives, and onion – yum! It’s worth the effort to make your own pizza dough, but if you’re short on time, a whole wheat pizza dough from the grocery store works well.

Total Time: 30 min. plus 2 hours

Prep Time: 10 min.

Cooking Time: 15 min.

Yield: 8 servings

Ingredients:

PIZZA DOUGH:

¼ oz. active dry yeast

1 cup warm water (100-110°F)

2 tsp. sugar

3-3¼ cups whole wheat flour, divided use

½ tsp. fine sea salt

2 tsp. olive oil, divided use

ARTICHOKE PIZZA:

Nonstick cooking spray

½ cup all-natural marinara sauce

¼ tsp. dried oregano leaves

¼ tsp. dried Italian seasoning

¼ tsp. ground black pepper

1 dash crushed red pepper

¼ tsp. garlic powder

6 marinated artichoke hearts, drained, sliced

¼ medium onion, thinly sliced

¼ cup sliced mushrooms

8 medium black olives, cut in half

4 oz. shredded part-skim mozzarella cheese

Preparation:

FOR PIZZA DOUGH:

1. Place yeast, water, and sugar in a medium bowl. Let stand for 10 minutes, or until yeast become foamy.

2. Combine 3 cups flour and salt in a small bowl. Gradually add flour mixture to yeast mixture. Mix with clean hands until mixture does not stick to your hands. Add additional flour if needed. Roll dough into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for 2 hours.

3. Punch down dough to remove air; knead and roll into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for an additional 2 hours.

FOR ARTICHOKE PIZZA:

1. Preheat oven to 450°F.

2. Roll dough until it will no longer stretch. Let rest for 5 minutes. Continue to roll until it reaches your desired diameter, about 10 to 12-inches, and about ½-inch thick. Place on baking pan lightly coated with spray.

3. Brush with remaining 1 tsp. oil.

4. Spread a thin layer of marinara sauce over dough. Season with oregano, Italian seasoning, pepper, red pepper, and garlic powder.

5. Top with artichokes, onion, mushrooms, and olives.

6. Sprinkle with cheese.

7. Bake for 10 to 15 minutes, or until crust is golden and cheese is brown.

Garlic Basil Shrimp with Zucchini Noodles

Zucchini noodles, sometimes called “zoodles”, can be made with a vegetable peeler, a mandolin, or a Spiralizer. Their pasta-like texture is a perfect base for all sorts of sauces and toppings. Try these delicious garlic shrimp with fresh basil on a bed of zucchini noodles tonight. We’re getting hungry just thinking about this recipe.

Total Time: 20 min.

Prep Time: 10 min.

Cooking Time: 10 min.

Yield: 4 servings

Ingredients:

5 medium zucchini

1 Tbsp. olive oil

8 oz. raw medium shrimp, peeled, deveined

6 cloves garlic, crushed

¼ cup prepared pesto

4 fresh Italian parsley sprigs, finely chopped

5 fresh basil leaves, finely chopped

Sea salt and ground black pepper (to taste; optional)

4 Tbsp. sliced raw almonds

Preparation:

1. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn each zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.

2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.

5. Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.

6. Add parsley and basil; toss gently until blended.

7. Season with salt and pepper if desired.

8. Divide zucchini among 4 plates; top evenly with shrimp mixture.

9. Garnish each serving with 1 Tbsp. almonds.

Tip: Zucchini can also be sliced with a Spiralizer or on a mandolin; adjust to a very thin slice.

Baked Oatmeal Cups with Berries and Bananas

Busy mornings? Then you’ll love these baked oatmeal cups. Why oatmeal? It’s high in soluble fiber which helps with digestion and metabolizing carbs, it can help lower LDL cholesterol and, in turn, improve heart health and regular blood sugar, and it’s high in magnesium which helps your body process calcium, vitamin D, and vitamin K. Add in some bananas for potassium and berries for phytonutrients (and more), and you’ve got one awesome breakfast to help you power through the day.

But, what kind of oats should you eat? Rolled? Instant? Steel-Cut? We prefer steel-cut as they’re the least processed, but they also take the longest to cook. Rolled oats are what we’re most used to. They take about 10 minutes to cook and your body digests them a little faster than steel-cut oats. Instant oats are the most processed and have the highest glycemic index ranking of the three types.

Baked Oatmeal Cups with Bananas and Berries

(Makes 12 servings, 1 cup each)

Total Time: 45 min.

Prep Time: 15 min.

Cooking Time: 30 min.

Ingredients:

Nonstick cooking spray

2 large eggs, lightly beaten

1 tsp. pure vanilla extract

2 large bananas, mashed

1 Tbsp. raw honey

2½ cups old-fashioned rolled oats

1 Tbsp. ground cinnamon

1½ tsp. baking powder

1½ cups unsweetened almond milk

1 cup fresh blueberries (or raspberries)

Preparation:

1. Preheat oven to 350° F.

2. Prepare twelve muffin cups by coating with spray. Set aside.

3. Combine eggs, extract, bananas, and honey in a large bowl; mix well. Set aside.

4. Combine oats, cinnamon, and baking powder in a medium bowl; mix well.

5. Add oat mixture to egg mixture; mix well.

6. Add almond milk; mix well.

7. Divide oat mixture evenly between prepared muffin cups.

8. Top evenly with blueberries.

9. Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean.

Tip: Raisins, walnuts, pecans, sunflower seeds, pomegranate seeds, or dark chocolate chips can be substituted for blueberries.

Arugula Salad with Peaches and Mozzarella

Yum! Sweet, fresh peaches are the star of this salad. They pair perfectly with mozzarella and balsamic vinegar.

Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 4 servings

Ingredients:

8 cups arugula (or mixed salad greens)

2 medium ripe peaches, sliced

1 oz. fresh mozzarella cheese, thickly sliced

1 Tbsp. extra-virgin olive oil

3 Tbsp. balsamic vinegar

Preparation:

1. Place rocket on a large serving plate.

2. Top with peaches and cheese.

3. Drizzle salad evenly with oil and vinegar.

4. Serve immediately.

Portobello Burgers

These hearty portobello burgers feature the gourmet flavors of garlic and balsamic vinegar, but, once marinated, only take minutes to make. They are a great vegetarian option for grilling season, and can also be made in an oven.

Total Time: 1 hr. 15 min.

Prep Time: 5 min.

Cook Time: 10 min.

Yield: 4 servings

Ingredients:

4 large portobello mushroom caps, about 5 inches in diameter

⅓ cup balsamic vinegar

½ cup water

1 Tbsp. sugar

1 clove garlic, finely chopped

2 Tbsp. olive oil

4 whole wheat buns, toasted, sliced lengthwise to open

4 slices medium tomato

4 thin slices red onion

4 lettuce leaves

Preparation:

1. Place mushrooms in a baking dish, stem side up. Do not use glass.

2. Combine vinegar, water, sugar, garlic, and oil in a small bowl; whisk to blend. Drizzle over mushrooms. Cover; refrigerate for about 1 hour, turning mushrooms once.

3. Preheat grill or broiler.

4. Position cooking rack 4 to 6 inches from the heat source. Grill or broil mushrooms, turning often and basting with marinade, for about 8 to 10 minutes, or until tender.

5. Place each mushroom on a bun and top with one tomato slice, one onion slice and one lettuce leaf.

Burgers with Roasted Garlic and Rosemary

Roasted garlic and fresh rosemary make these burgers extra flavorful. Adding grated zucchini to the lean ground beef helps keep the burgers moist, and is an inexpensive way to add bulk. It’s almost undetectable, so it’s a clever way to sneak extra veggies into your diet. If you like the zucchini, experiment with adding a second grated zucchini! Try this with turkey burgers, too.

Total Time: 1 hr. 17 min.

Prep Time: 10 min.

Cooking Time: 1 hr. 7 min.

Yield: 4 servings

Ingredients:

1 whole garlic bulb

1 lb. raw 95% lean ground sirloin

1 medium zucchini, coarsely grated

6 fresh rosemary sprigs, leaves removed and finely chopped, stems discarded

¼ tsp. sea salt

½ tsp. cracked black pepper

4 whole-grain hamburger buns

4 slices medium tomato

4 lettuce leaves

4 red onion slices

Preparation:

1. Preheat oven to 400° F.

2. Remove outer papery white layer from garlic, keeping each individual clove covered, and keeping cloves attached to the bulb. Cut off top ½-inch of bulb. Place on a piece of aluminum foil; wrap to completely seal. Bake for 45 minutes, or until tender.

3. Preheat grill or broiler to high.

4. When cool enough to handle, peel away foil from garlic. Squeeze garlic into a large bowl.

5. Add sirloin, zucchini, rosemary, salt, and pepper; mix well. Shape mixture into four patties.

6. Grill or broil patties for 4 to 6 minutes on each side, or until desired doneness.

7. Top each bottom bun with a patty, tomato slice, lettuce leaf, onion slice, and top bun.

Watermelon and Arugula Salad

Salads don’t have to include a lot of ingredients to taste phenomenal. This 21 Day Fix-inspired recipe has only 4 ingredients that work perfectly together. Peppery arugula is topped with juicy watermelon and fresh mint leaves. A sprinkling of feta cheese is the finishing touch. This salad takes just a few minutes to make, so even people with busy schedules can find time to eat a healthy meal. A drizzle of good balsamic vinegar is all the dressing you need.

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
2 cups fresh arugula
1 cup cubed watermelon
2 Tbsp. crumbled feta cheese
10 coarsely chopped fresh mint leaves

Preparation:
1. Place arugula on a serving plate.
2. Top with watermelon, cheese, and mint.
3. Top with your favorite dressing and enjoy!

Fig Salad with Honey-Lemon Dressing

Figs add dimension and sweetness to this easy salad. Serve this fig salad alongside your favorite protein for a delicious meal.

Total Time: 15 min.

Prep Time: 15 min.

Cooking Time: None

Yield: 2 servings

Ingredients:

2 Tbsp. extra virgin olive oil

½ cup fresh lemon juice

1 tsp. raw honey

1 clove garlic, finely chopped

1/4 tsp. sea salt

1/4 tsp. ground black pepper

4 cups mixed organic greens

1 cup baby spinach leaves

4 medium ripe figs, cut in quarters

20 raw almonds, coarsely chopped

Preparation:

1. Combine oil, lemon juice, honey, garlic, salt, and pepper in small bowl; whisk to blend. Set aside.

2. Combine greens, spinach, figs, and almonds in serving bowl. Drizzle with dressing; toss gently to blend. Serve immediately.

Zucchini, Red Pepper, and Sweet Potato Frittata

Frittatas are healthy, easy, and packed with protein. Our zucchini, red pepper, sweet potato frittata recipe is loaded with fresh veggies and tastes delicious.

Total Time: 41 min.

Prep Time: 15 min.

Cooking Time: 26 min.

Yield: 4 servings

Ingredients:

2 tsp. olive oil

3 medium zucchini, thinly sliced

1 medium red bell pepper, chopped

½ medium onion, chopped

1 cooked medium sweet potato, cut into 1-inch cubes

¼ cup chopped fresh basil

¼ tsp. sea salt

6 large eggs, lightly beaten

Preparation:

1. Heat oil in a 10-inch nonstick skillet over medium heat.

2. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.

3. Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated. Reduce heat to medium-low.

4. Add eggs to vegetable mixture. Mix until combined; cook, without stirring, for about 2 to 3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt skillet so uncooked eggs flow to the edges.

5. Reduce heat to low; continue cooking, covered, for 15 to 18 minutes, or until knife inserted in center comes out clean.

6. Garnish with reserved basil; serve immediately.

Baja Black Beans and Rice

Here’s a fun nutritional trick, especially for vegetarians. If you eat rice and beans together (or eat them within a few hours of each other), they count as a complete protein. This dish combines both!

Total Time: 10 min.

Prep Time: 5 min.

Cooking Time: 5 min.

Yield: 1 serving

Ingredients:

¾ cup cooked brown rice (or quinoa)

¾ cup cooked black beans (or canned black beans, drained, rinsed)

½ cup canned diced tomatoes

½ tsp. chili powder

¼ tsp. ground cumin

1 Tbsp. crumbled queso fresco (or feta cheese)

3 fresh cilantro sprigs, chopped

Preparation:

1. Combine rice, beans, tomatoes, chili powder, and cumin in medium saucepan; mix well.

2. Cook, stirring frequently, over medium-low heat for 5 minutes, or until heated through.

3. Place in serving bowl; garnish with cheese and cilantro.

Margarita Chicken

Get festive with tequila, without the embarrassing side effects! This marinade gives chicken a tangy citrus flavor with extra kick. (Most of the alcohol evaporates during cooking.)

Total Time: 2 hrs. 20 min.

Prep Time: 10 min.

Cooking Time: 10 min.

Yield: 4 servings

Ingredients:

1 Tbsp. tequila

½ cup 100% natural orange juice

2 Tbsp. fresh lime juice

½ medium onion, chopped

1 clove garlic, chopped

4 (4-oz.) raw chicken breasts, boneless, skinless

1 dash sea salt

1 dash cayenne pepper

Preparation:

1. Combine tequila, orange juice, lime juice, onion, and garlic in a medium bowl; whisk to blend.

2. Place chicken in glass dish. Pour marinade over; toss gently to coat. Refrigerate, covered for 30 minutes to 2 hours.

3. Preheat grill or broiler on high

4. Remove chicken from marinade. Season with salt and cayenne. Discard marinade.

5. Grill or broil chicken for 5 minutes on each side, or until chicken is no longer pink in the middle.

Mixed Berry Crumble

Total Time: 1 hr. 10 min.

Prep Time: 20 min.

Cooking Time: 45 min.

Yield: Makes 12 servings, about 2/3 cup each

Ingredients

Nonstick cooking spray

¼ cup raw walnuts

¼ cup raw sunflower seeds

1 Tbsp. chia seeds

½ cup almond flour

½ cup arrowroot flour (or cornstarch), divided use

2 tsp. ground cinnamon, divided use

½ tsp. sea salt (or Himalayan salt)

5 Tbsp. pure maple syrup (or raw honey), divided use

2 Tbsp. solidified coconut oil

2 tsp. pure vanilla extract, divided use

6 cups fresh mixed berries (blackberries, blueberries, and raspberries)

3 Tbsp. fresh lemon juice

½ tsp. ground nutmeg

Preparation

1. Preheat oven to 350° F.

2. Lightly coat a medium cast iron (or ovenproof) skillet with spray

3. Place walnuts, sunflower seeds, and chia seeds in food processor; pulse to coarsely chop. Do not grind into a fine powder.

4. Add almond flour, ¼ cup arrowroot, cinnamon, and salt; pulse to blend.

5. Add 2 Tbsp. maple syrup, oil, and 1 tsp. extract; pulse to create a crumbly mixture. Set aside.

6. Place berries in a large bowl; sprinkle evenly with remaining ¼ cup arrowroot.

7. Add remaining 1 tsp. cinnamon, remaining 3 Tbsp. maple syrup, remaining 1 tsp. extract, lemon juice, and nutmeg; mix well.

8. Place berry mixture in prepared skillet. Top evenly with walnut mixture.

9. Bake for 40 to 45 minutes, or until bubbly.

10. Let sit for 10 minutes before serving.

Tip: To save on cost, I recommend going somewhere you can buy them in bulk (such as Costco or your local farmers market).