Stuffed Ronde De Nice Squash with Tuscan Kale & Cannellini Bean Salad

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Each year I like to try a
different kind of squash in the food garden. And I am extremely pleased that
ronde de nice squash made its way onto my list this year! It has the
consistency of a summer squash like zucchini, yet it is hearty, with a soft
center and tender seeds that can be eaten, similar to a winter squash. And
it’s spherical shape lends itself to awesome stuffing potential! So it’s
extremely versatile. This healthy vegan recipe for stuffed ronde de nice
squash is a great summertime meal, as a warm-ish dinner entree or cold salad,
or even at brunch. Read More

Chia Infused Zucchini Black Bean Burgers

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Whenever I encourage my clients
to eat more plant based foods, the most popular response is, “but what
about the protein?” That’s where awesomely magical ingredients like chia
seeds come in handy. Nature’s miraculous formula of essential fatty acids,
protein, and fiber give chia seeds the unique ability to act like a binder
similar to an egg, helping to hold these burgers together, while also provide
a complete protein, in addition to the protein found in the beans and the
zucchini. When a plant provides a complete protein, it means it delivers all
the essential amino acids that your body can’t produce and therefore need to
be consumed in meals. So, whip up a batch of these babies and take them on
your next summer picnic! Read More

Spaghetti with Calabrese Broccoli, Green Garlic & Nasturtium Blossoms

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We all know broccoli is good for
us. But one has to admit that the same “commercial” broccoli that
we are relentlessly exposed to can get a little tiring. That is why I always
get a little excited whenever I see less ubiquitous varieties of broccoli at
the market. The particular calabrese in this recipe was small and tender,
making it a great, quickly seared pasta stir fry. In retrospect, I wish I had
taken a photo of it at the market, but the finished dish gives you a good
sense of the anatomy of this broccoli. The green garlic adds a spring
time garlic kick, and the nasturtium adds a slight peppery essence, for an
uncomplicated, light springtime meal. By the way, if you are wondering where
to find nasturtiums, they grow like crazy everywhere, so just tap into your
“inner hunter-gatherer” and you should be okay. You might even have
some growing in your own yard! Read More

Vegan Hazelnut Pesto with Mango & Avocado Slices

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Basil, basil, and more basil!
When a basil plant decides to take hold it really pumps it out. So, I
schedule a few minutes each day to go out and cut the flowering basil tops,
to keep the plant going all summer long. Which winds me up with a lot of
extra basil hanging around the kitchen. Here is a great
sweet-meets-savory idea for a lazy afternoon salad, with vegan hazelnut pesto
as the star of the show. You can also do a non vegan version of this by using
parmesan or another hard aged cheese in place of the nutritional yeast.
Enjoy! Read More

Riced Cauliflower with Porcini Mushrooms, Fennel & Peas

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I know you are probably thinking
that I post too many things with mushrooms, and you are right! But when I
glanced at my bag of dried porcini mushrooms the other day, I couldn’t help
thinking how great they would be as a rich, flavorful foundation for riced
cauliflower! This recipe for riced cauliflower with porcini mushrooms, fennel
& peas makes a nice springtime side dish or vegan entree. Porcini
mushrooms have a natural, rich, gamey flavor and the higher quality ones give
off a roux when cooked, that naturally adds some thickness to the dish.
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Niçoise Tuna Salad Finger Sandwiches

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Used to be that tuna salad was
considered the “healthy choice.” But now who knows? Is the tuna
wild? Is the mayo used to make the salad healthy? What about the bread for
the sandwich? Is it gluten free? We can drive ourselves bonkers trying to
keep up with all the information. And, this may  be part of the reason
why tuna salad has lost popularity lately.  So, if you ever just get a
taste for a tuna salad sandwich, why not just try it from a different angle?
This recipe combines a dairy-egg free variation of tuna salad with Life
Changing Bread, to bring you a clean(er) nutritional powerhouse of
a tuna sandwich, with fiber, complete proteins from the fish and also
plants, healthy fats, and other vitamins and minerals.

So, forget about “whether a tuna sandwich is okay”
and dig in!

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Vegan Swiss Chard Enchiladas with Quinoa, Black Beans & Epazote

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We have this gigantic Swiss
chard “bush,” seriously taking hold in the food garden. The leaves
kept beckoning me to wrap them up with something. So, here’s an idea for
gluten-free and cornmeal-free Swiss chard enchiladas that came out pretty
yummy! The fresh epazote adds a nice, earthy, Oaxacan nuance, but you can
substitute something like fresh thyme and still get a great fresh herbal
infusion. Epazote is really easy to grow but not so easy to find at the
market. Feel free to play around with non-vegan variations using queso
fresco, organic chicken, and-or ground meat. Enjoy!
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Tuscan Kale Soup with Sausage

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Many of my recent clients are
following a Paleo-leaning or AIP (Autoimmune Paleo) diet, part of which
requires obtaining high nutrient density per calorie. So, I have been delving
into meals that fit that profile. I am finding that this style of cooking
does not have to be complicated at all. I love it when something really
simple comes out delicious and nutritionally complex. Enter this quick, rainy
day soup. Not only is it Paleo, but it’s clean, weight management friendly,
and can be converted to vegan very easily. If you want to go vegan and are
not concerned about avoiding certain plant based foods, you can replace the
sausage with cannellini beans, but since the sausage brings some flavor to
the soup, you may need to ramp up the herbs and garlic to compensate.
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Savory Oatmeal with Fennel, Asparagus & Peas

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Ever heard of savory oatmeal? Being that Oats are a grain, do you ever think about why we would restrict them to only being eaten sweet? Savory oatmeal can be extremely versatile and give you a great vehicle for enjoying more vegetables, fiber,  and other awesome nutrients  in a quick, convenient way. This recipe is just one example. Enjoy savory oatmeal on it’s own or as a compliment to a larger meal with fish, chicken, turkey,  or other proteins. But keep in mind that on its own, oatmeal provides a decent amount of protein. So don’t be afraid to experiment, knowing you’re getting a good meal from a bowl of savory oatmeal with veggies. Enjoy!

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