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Saturday, October 15, 2016

Grain-Free Granola


This nutty, crumbly topping has a texture similar to granola, but it doesn't contain oats. It's simply a mixture of nuts, coconut, cacao nibs, and dried fruits, so it's naturally gluten-free and grain-free.

You can make this recipe your own using your favorite fruit and nut combinations.  If you eat ground flax seeds regularly, you can add them to this mix.

Saturday, September 24, 2016

Zucchini Noodle Bowl with Shrimp and Tomatoes

Gluten-Free | Grain-Free | Dairy-Free Variation | Vegan Variation

This recipe highlights vegetables that are in season right now—zucchini and tomatoes—as well as a popular kitchen tool—a spiralizer—that turns them into noodles. Vegetable noodles are a healthy alternative to pasta made from processed flour. They are full of fiber and free of gluten and the refined carbohydrates that raise blood sugar and insulin levels and promote inflammation throughout the body.

Saturday, September 10, 2016

Coconut Chai Chia Seed Pudding


This light and fluffy pudding is rich and satisfying. Because it's made with chia seeds, it has a texture similar to tapioca pudding. Chai spices like cinnamon and ginger add flavor as well as health benefits. They've been found to lower inflammation, improve digestion and blood sugar control, and support the body's natural detoxification mechanisms. This pudding takes only minutes to make, but it has to sit overnight in the fridge before you can eat it, so plan ahead and make it in advance.

Saturday, August 20, 2016

Cherry Chickpea Quinoa Salad


This healthy whole grain salad is light yet satisfying and full of antioxidants, protein, fiber, and healthy fat. Fresh cherries give it an unexpected fruity flavor which complements the fresh herbs and raw walnuts. It can be eaten at room temperature, so it's easy to take to work or to the beach.

Saturday, August 13, 2016

Tofu Salad with Korean Gochujang Sauce


Tofu can be bland but this flavorful sauce really dresses it up. It features gochujang, a Korean fermented chili paste. You could drizzle this sauce over almost anything or serve it as a flavorful condiment at your next barbecue. I garnished this dish with raw hemp hearts but sesame seeds would be more traditional to Korean cuisine.

Saturday, July 30, 2016

Summer Rolls with Tempeh, Mango, and Mint


Vietnamese-style summer rolls are light and refreshing. They’re also extremely versatile because you can add any fillings you like. This is a vegan version made with mango, mint, cilantro, red bell pepper, cucumber, and tempeh sautéed in coconut oil. Delicious and nutritious, these summer rolls contain everything that a healthy meal should: protein, fiber, and healthy fat. Serve one roll per person as a colorful starter or two or three as a main course.

Saturday, July 16, 2016

Octopus Salad with Artichoke Hearts, Olives, and Caper Berries


This simple salad makes a stunning starter. I had the opportunity to cook some baby octopus and took the less-is-more approach. To preserve its tender texture I cooked it quickly, dressed it with olive oil and lemon, and tossed it with just a few other ingredients.

Saturday, July 2, 2016

Curried Mango Chicken Lettuce Wraps


These lettuce wraps are delicious, nutritious, and full of anti-inflammatory spices. Cashews add texture and a bit of crunch while mango adds a subtle sweetness. You can make the chicken salad ahead of time and take this dish to go, whether you're headed to school, work, the park, or the beach.

Saturday, June 18, 2016

Green Salad with Apples, Fermented Beets, and Ginger Orange Vinaigrette


This light and refreshing salad makes a stunning starter or main course. It contains everything that healthy meals should: fiber, protein, healthy fat, and a fermented food. Every day I encourage my patients to eat more fermented foods because they support the friendly bacteria inside our digestive tracts. These beneficial microorganisms manufacture nutrients, break down environmental toxins, reduce inflammation, strengthen our immune systems, and modulate the expression of genes that influence metabolism and fat accumulation. We wouldn't live long without them.

Saturday, June 4, 2016

Vegetable Beef Pho


Soup is a great dish for the change of seasons when we crave food that’s lighter but still satisfying. This recipe has everything a healthy meal should contain: vegetables, protein, and healthy fat. It’s my version of the Vietnamese favorite called pho (pronounced "fuh").