Archive for the ‘Recipes’ Category

Charred Carrot Dogs

Charred Carrot Dogs

This plant-based take on hot dogs gives carrots a roasted red pepper treatment: Char (either on the grill or under the broiler) and steam them, and then peel off the skins. They end up nicely cooked and lightly smoke-tinged, making them perfect for a cookout.

Makes 6 servings

Choose the largest, thickest carrots you can find; they shrink during cooking, and you can always trim the narrow end to fit the bun. Serve these carrot dogs nestled in buns with the toppings such as vegetarian chili, cheddar, chopped onion, sauerkraut, kimchi, pickles/relish, ketchup and spicy mustard.

 Make Ahead: The charred and peeled carrots can be refrigerated for up to 1 week; reheat them on a grill or in a 200-degree oven.

6 very large carrots (see headnote)

1 teaspoon toasted sesame oil

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper
  1. Position a rack as close as possible to your oven’s broiler element or flame; preheat the broiler. Line a baking sheet (preferably a small one so the carrots fit snugly on it for easier turning) with aluminum foil.
  2. Arrange the carrots on the baking sheet; broil until charred, giving them a quarter-turn every 5 minutes or so, for a total of about 20 minutes. Once they are blackened all over, remove them from the baking sheet and wrap them tightly in aluminum foil. (Alternatively, you can char them on a grill.)
  3. Allow them to rest (wrapped) for 15 minutes, during which time they will finish cooking and will become infused with smoky flavor. Unwrap them, and once they are cool enough to handle, pull the charred exterior off each carrot just like you would for a roasted red pepper. (Do not rinse.) Drizzle the carrots with the toasted sesame oil, and season with the salt and pepper.

— Nutrition | Calories: 160; Total Fat: 3 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 360 mg; Total Carbohydrates: 29 g; Dietary Fiber: 3 g; Sugars: 6 g; Protein: 5 g.

— Adapted from “The Chubby Vegetarian,” by Justin Fox Burks and Amy Lawrence (Susan Schadt Press, 2016)

 Joe Yonan
Strawberry Avocado Spinach Salad with Chicken

Strawberry Avocado Spinach Salad with Chicken

A simple balsamic dressing does double duty as a marinade for the chicken in this fresh spinach, avocado and strawberry salad.



  • ¼ cup extra virgin olive oil
  • 1 tablespoon golden balsamic vinegar
  • 1 teaspoon sugar
  • 1 tablespoon roughly chopped fresh tarragon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 boneless, skinless chicken breasts
  • 6 cups loosely packed fresh spinach
  • 6-8 large strawberries, hulled and quartered
  • 1 avocado, peeled, seeded and cut into chunks
  • 3-4 thinly sliced rings of red onion
  • ¼ cup feta cheese
  • 2 tablespoons sliced almonds


  1. Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
  2. Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
  3. Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices.
  4. Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.
Chipotle Jackfruit Tacos Plant-based Vegan Recipe

Chipotle Jackfruit Tacos Plant-based Vegan Recipe

These spicy vegan tacos feature jackfruit, a common ingredient in Indian cuisine. Green (unripe) jackfruit is popular with plant-based cooks because of its meat-like texture and ability to absorb other flavors. Here, it soaks up a spicy chipotle sauce for a flavorful taco filling that also features diced potatoes.

Makes 12 tacos (4 cups filling)

Ready In: 40 minutes

1 medium potato, cut into ½-inch dice (2 cups)
1 medium onion, cut into ¼-inch dice (2 cups)
2 cloves fresh garlic, minced (1 teaspoon)
1 (15-ounce) can diced tomatoes with their juice (1½ cups)
1 (14-ounce) can water-packed jackfruit, drained and rinsed (1½ cups)
3 tablespoons taco seasoning
1 tablespoon smoked paprika
¼ teaspoon minced chipotle in adobo sauce
2 tablespoons fresh cilantro, finely chopped
2 tablespoons lemon juice

12 corn tortillas
2 cups shredded lettuce
1 medium tomato, cut into ½-inch dice (1 cup)
2 stalks scallions, thinly sliced (1/2 cup)

1. In a skillet over medium-low heat, sauté the potatoes, onions, and garlic in ¼ cup water for 10 minutes or until the onions are tender.
2. Add the diced tomatoes, jackfruit, taco seasoning, paprika, and chipotle in adobo sauce, and continue cooking for 10 minutes until the juice from the tomatoes is absorbed.
3. Using the back of the spatula, break the jackfruit into smaller pieces. Stir in the cilantro and lemon juice.
4. Place half of the tortillas in a stack on a heated non-stick skillet. Cook each side of the stack on medium-low heat, for 4 to 5 minutes, or until the tortillas in the middle are heated through. Wrap warmed tortillas in a damp cloth to keep warm. Repeat with remaining tortillas. (Alternatively, wrap tortillas in a big piece of aluminum foil lined with damp paper towels, and warm in a 350°F oven for 5 to 10 minutes.)
5. To assemble the tacos, place the filling in the center of each, and top with the lettuce, tomatoes, scallions, and avocado, and serve immediately.

4 Ingredient Chocolate Peanut Butter Eggs

4 Ingredient Chocolate Peanut Butter Eggs

  • Needs just 4 Ingredients
  • Ready in less than 10 minutes
  • smooth and creamy peanut butter center
  • Refined Sugar-Free and 100% Sugar-Free option
  • Paleo AND Vegan-friendly
  • Ketogenic AND gluten-free
  • Naturally low carb and high protein
  • Dairy Free AND a nut-free option
  • Peanut-Free option
  • The ultimate Paleo Vegan and Gluten Free Easter chocolate!


It’s a simple 3-step process in making peanut butter eggs, which is the main attraction in this healthy Easter chocolate recipe.

  1. Make your peanut butter eggs by combining coconut flour, smooth peanut butter and a sticky sweetener of choice (see below for peanut-free options!)
  2. Once a dough is formed, roll into small balls and shape them into an egg shape
  3. Freeze until firm enough to dip into the chocolate


I simply melt my chocolate and use a large soup spoon and a fork. I place the peanut butter egg on the spoon, dip it completely in the melted chocolate before switching to the fork to place onto a lined plate.

Alternatively, you can use a candy scoop, but I found those to make an absolute mess in the end.


Before the Paleo and keto police come chasing after me, this peanut butter eggs recipe has bee tested to be paleo and keto friendly. Can we say….Almond Butter Chocolate eggs or Peanut Free Chocolate Eggs?

If you aren’t a fan of peanut butter or want an alternative, smooth almond buttersunflower seed butter, and cashew butter will be your best bets.

TIP! Ensure your nut or seed butter of choice is smooth. If it is a little firm, melt it with your sticky sweetener of choice to ensure no lumps remain.


  • 3/4 cup coconut flour
  • 2 cups smooth peanut butter Can sub for any nut or seed butter
  • 1/2 cup sticky sweetener of choice
  • 1 tbsp liquid of choice Optional
  • 2-3 cups chocolate chips of choice


  1. In a large mixing bowl, combine your coconut flour, smooth peanut butter and sticky sweetener of choice and mix until combined. If you peanut butter is too stiff, melt it slightly beforehand.
  2. If the batter is too crumbly, add some liquid of choice, one tablespoon at a time until a thick, formable batter remains.
  3. Line a large plate or tray with parchment paper. Slightly wet your hands and form egg-shaped domes with the peanut butter mixture. Repeat until all the dough is used up and place in the freezer.
  4. Once frozen, melt your chocolate chips of choice. Dip the peanut butter eggs into the chocolate, ensuring they are fully coated. Place back on the parchment paper and refrigerate until firm.

Recipe Notes

* You can use maple syrup, agave nectar, honey and brown rice syrup. To keep it keto friendly, you can use monk fruit sweetener and add coconut milk until thick.

** I use either Dairy Free Paleo Vegan Chocolate Chips or Stevia Sweetened Chocolate Chips, which is keto friendly.

Healthy Paleo Vegan Peanut Butter Eggs can be kept at room temperature, and are also delicious refrigerated and freezer friendly.

Quick “Corned” Beef & Cabbage

Quick “Corned” Beef & Cabbage

 EatingWell Test Kitchen
“Traditional corned beef & cabbage sure is tasty, but it’s typically loaded with preservatives and sodium. In this healthy recipe makeover, we slash more than 2,300 mg of sodium with our quicker twist on the St. Patrick’s Day classic. To get great flavor without the additives found in store-bought corned beef, we rub ground pickling spice onto steak instead.”


2 tablespoons pickling spice

1 teaspoon dry mustard

1 teaspoon kosher salt

½ teaspoon ground pepper, divided

½ small cabbage, cored and cut into wedges

8 small carrots, trimmed

2 cups halved baby potatoes

4 tablespoons extra-virgin olive oil, divided

2 tablespoons malt vinegar or white-wine vinegar

1 tablespoon chopped fresh dill, plus more for garnish

1 teaspoon whole-grain mustard

1 pound skirt steak, trimmed



  • Preheat oven to 450°F.


  • Grind pickling spice in a clean spice grinder (or coffee grinder); transfer to a small bowl and combine with dry mustard, salt and ¼ teaspoon pepper. Toss cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tablespoons oil. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 25 to 30 minutes.


  • Meanwhile, whisk 1 tablespoon oil, vinegar, dill, mustard and the remaining ¼ teaspoon pepper in a small bowl. Set the vinaigrette aside.


  • About 10 minutes before the vegetables are done, cut steak in half crosswise (if it’s one long piece) and rub with the remaining spice mixture. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the steak, turning once, 2 to 3 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes, then thinly slice against the grain.


  • Drizzle the roasted vegetables with the vinaigrette and serve with the steak.
Keto Pizza

Keto Pizza

Pizza, meet KETO… A simple take on how to get your pizza fix without the carbs. It’s everything you want — pepperoni, cheese, and tomato sauce deliciousness.



  • 4 eggs
  • 6 oz. shredded cheese, preferably mozzarella or provolone


  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 4¼ oz. shredded cheese
  • 1¾ oz. pepperoni
  • olives

For serving

  • 513 oz. leafy greens
  • 4 tablespoons olive oil
  • sea salt and ground black pepper


  1. Preheat the oven to 400°F (200°C).
  2. Beat the eggs and add the cheese for the crust. Spread the cheese and egg batter on a baking sheet lined with parchment paper. You can form two round circles or just make one large rectangular pizza. Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.
  3. Increase the oven temperature to 450°F (225°C).
  4. Spread tomato paste on the crust and sprinkle oregano on top. Top with cheese and place the pepperoni and olives on top.
  5. Bake for another 5-10 minutes or until the pizza has turned a golden brown color.
  6. Serve with a salad.


Go ahead and try sun-dried tomato pesto or a jar of spaghetti sauce or pizza sauce, but make sure there is no added sugar.


Low-carb topping options are endless: bacon, salami, mushrooms, blue cheese, shredded chicken, sautéed onions, feta cheese… you know what you like!




Ingredient Notes: Egg-freeGluten-freePeanut-freeSoy-freeTree nut-freeVegetarian

This dish combines hearty mushrooms and creamy cheese (and a touch of salty bacon, if you like). All of this is piled on tortilla chips for a skillet full of nachos to really impress your guests.



  • 2 tablespoons high-heat oil, additional if needed
  • 4 slices bacon, chopped (optional)
  • 8 ounces assorted mushrooms, cleaned and sliced
  • 1/2 red onion, chopped
  • 4 cloves garlic
  • 1 bunch kale, tough stems removed and leaves chopped
  • Pepper, to taste
  • 1 bag tortilla chips
  • 4 ounces shredded Fontina cheese
  • 4 ounces grated Parmesan cheese
  • 1/4 cup chopped chives, for serving
  • Truffle salt, to taste, for serving (optional)
  • Sour cream, for serving (optional)


Preheat oven to 400° F.

Heat oil in a 12-inch cast-iron skillet over medium heat. Add bacon, if using, and cook until just crisp and fat is rendered. Add mushrooms, onions and garlic to the skillet and cook until mushrooms release their juices, adding a little more oil, if needed. Add kale and a splash of water, cover, and cook until soft. Season with pepper and transfer mixture to a plate.

Spread half the tortilla chips in the skillet. Sprinkle with half the cheeses and mushroom mixture. Repeat layers with remaining ingredients.

Bake until cheese is melted, 10 to 15 minutes. Sprinkle with chives. Stir truffle salt into sour cream and serve as a dipping sauce.

Turmeric Chickpea Cakes/Burgers (Vegan & Gluten Free)

Turmeric Chickpea Cakes/Burgers (Vegan & Gluten Free)

By Pure Ella


Here is a good way to deliciously get more Turmeric in your diet!


Serves 4  |  Prep & Cook time : 15 minutes


1 small onion
2 cloves of garlic
1 can rinsed and drained chickpeas (or 1 1/2 cups pre-cooked)
small bunch of fresh parsley, roughly chopped (about 1/4 cup)
2 tablespoons potato starch
1-2 teaspoons of sea salt
freshly ground black pepper
1 teaspoon turmeric powder
1/2 – 1 teaspoon cayenne pepper (optional)
2 tablespoons chickpea flour + extra 3 tablespoons for coating
grape seed oil for cooking


Garlicky Avocado Cream to serve (recipe will be shared separately soon) (for now you can try this recipe for Avocado Lime Cream and omit the lime and add 1/2 minced garlic clove instead)


In a large cast iron pan, drizzle in a little grape seed oil and fry the onion and garlic until slightly golden but not burned. Remove from heat and allow to cool.


In a food processor, process the chickpeas until they turn to a  slightly textured paste, be sure to turn off the food processor and scrape down the sides to get all the chickpeas ground up. Add in onion and garlic, salt, pepper, turmeric and cayenne pepper and mix to fully combine. Turn the food processor off and stir in the chopped parsley.


(If you do have kids, I would omit the cayenne pepper entirely as most kids are not into spicy foods. Or divide the batch into two and season them differently for kiddos and adults.)


Take a large plate and sprinkle a few tablespoons of chickpea flour onto it. Using a spoon, scoop some of the mixture with onto your hands and shape into a ball, the size of a golf ball, and then press gently to make a patty. Drop into the chickpea flour to coat evenly. If too much flour sticks to the patty then gently dust it off with your fingers or a pastry brush. You should have a very light coating all over the patties/ burgers.


Reheat that same large cast iron pan to medium heat. Drizzle in a little more oil and place the patties in to cook. Cook for about 2-3 minutes on each side until the bottom is nicely browned.


Serve with a big salad for a healthy lunch or dinner. Or with cut up veggies on the side for kids. Makes a great party small-plates or potluck party dish! Enjoy!

Orange Carrots with Yogurt-Parsley Dressing







Brighten up your Thanksgiving table with these light and tangy carrots.

For the Carrots

  • 2 lb. small carrots
  • 1/3 c. orange juice
  • 3 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 1/2 tbsp. Honey
  • Kosher salt
  • black pepper
  • 1/4 c. toasted pine nuts, for serving
  • Chopped parsley, for serving

For the Yogurt-Parsley Dressing

  • 3/4 c. plain Greek yogurt
  • 1 c. parsley
  • 1 garlic clove
  • 1 tbsp. lemon juice
  • 1/2 tsp. ground coriander
  • Kosher salt
  • black pepper

Make the Orange Carrots:

  • Preheat oven to 425 degrees F.
  • Combine carrots, orange juice, oil, vinegar, and honey on two rimmed baking sheets. Season with salt and pepper. Bake, stirring vegetables and rotating the pans once, until tender, 25 to 30 minutes. Toss carrots with any liquid on the baking sheets.

Make the Yogurt-Parsley Dressing:

  • Process Greek yogurt, parsley, garlic, lemon juice, and ground coriander in a food processor, scraping down the sides of the bowl as needed, until smooth, 1 minute. Season with salt and pepper.
  • Serve topped with pine nuts, parsley, and Yogurt-Parsley dressing.

Healthy Green Bean Casserole

green bean cass


Typical green bean casseroles bathe ingredients in a heavy cream sauce and top them with buttered breadcrumbs or cheese. Our healthier version saves about 160 calories and 12 grams of saturated fat compared to a traditional recipe.


By: EatingWell Test Kitchen

8 servings


  •  2½ pounds green beans, trimmed and cut into 1- to 2-inch pieces (about 8 cups)
  • 2-3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, thinly sliced
  •  3 tablespoons all-purpose flour
  •  ¾ teaspoon salt
  •  ¼ teaspoon white or black pepper
  • 2 cups low-fat milk
  •  1½ cups fresh whole-wheat breadcrumbs (see Tips) or ½ cup shredded or crumbled cheese


Position racks in upper and lower third of oven; preheat to 425°F.


Toss green beans in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.


Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat. (See Tips)


When the green beans are done, remove from the oven. Preheat the broiler.


Transfer half the green beans to a 2-quart, broiler-safe baking dish. Spread half the sauce over the green beans. Add the remaining green beans and top with the remaining sauce.


Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).


Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler. Let stand for 10 minutes before serving.
Make Ahead Tip: Roast green beans (Step 2) up to 30 minutes ahead. Prepare the sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the green beans.
Tips: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ½ cup fresh breadcrumbs.
To add extra flavor to the cream sauce, at the end of Step 3 stir in 1 tablespoon chopped fresh herbs, such as thyme, sage or parsley. Or make it cheesy by stirring in ½ cup shredded or crumbled cheese, such as Gruyère, Swiss, Cheddar or blue cheese.