Olive oil. Use your favorite oil or flavor infused oil.
Sweet potato. Leave the skin on for the most nutrition, just be sure to scrub them before cutting.
Carrots. Use baby carrots for ease as you can roast them whole.
Brussles sprouts. If you don’t care for brussles sprouts, use 1 small beet (red or yellow).
Broccoli florets. Use cauliflower if you prefer.
Red onion. Any color will do, use your favorite or what you have on hand.
Serrano chilis. Serrano peppers are optional. I personally love the heat they give and they are wonderful roasted! You can sub 3 jalapeno peppers as well.
Chickpeas. Use canned for ease or freshly cooked.
Lemons. Roasted lemons are a great way to add a little extra flavor to roasted vegetables.
Grain. I paired my nourish bowls with quinoa, but feel free to use white, black or brown rice, farro, or your preferred grain.
Hummus. If you don’t have hummus on hand or want to vary it up, try using these dressings and sauces instead: Lemon-Tahini Dressing, Sriracha Cashew Sauce, or tahini based Dynamite Sauce.
Hemp hearts. Adds a healthy dose of omegas and other essential vitamins and minerals.
Red pepper flakes. Add a touch of more heat and sprinkle of color.
Mineral salt & fresh cracked pepper. Season to taste.
Simply chop your veggies, add them and your beans to a roasting pan, toss in a little oil (or not), add a little salt & pepper and roast for 35 – 40 minutes at 400 degrees. Once done, your vegetables should be nice and browned on the edges and fork tender.
In individual bowls, serve vegetables with 1/3 cup quinoa, handful of spinach, sliced avocado and a nice dollop of hummus. Top with a sprinkle of red pepper flakes, hemp hearts a squeeze of roasted lemons.
2 large eggs
1 tablespoon fresh herbs - preferably at least 2 or 3 different herbs (such as parsley, tarragon, oregano, thyme, mint, chives)
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 slices smoked salmon we like Nova
1/2 teaspoon capers
1 teaspoon creme fraiche or sour cream
chives for garnish (optional)
In a small bowl, combine the eggs, herbs, salt and pepper. Whisk until well combined and frothy.
Heat a small skillet over medium- medium high heat for about 30 seconds. Liberally spray the pan with vegetable spray. Pour the eggs into the pan.
Lift the pan so that it's about 1-2" above the flame and tip the pan in a swirling motion to coat the bottom and sides with the egg mixture. Use a spatula to pull the side of the omelette away from the pan and simultaneously dip the pan to that side so the uncooked egg runs into and fills the empty space in the pan. Do this several times until the eggs are mostly cooked. Remove from heat.
With the spatula, fold the omelette in half or into thirds (kind of rolling it over on itself. Slide the omelette onto a plate and top with smoked salmon, capers, creme fraiche and chives. Serve with a wedge of lemon.
1 1/3 cups water
2/3 cup bulgur Cooking spray
1 pound chicken breast cutlets
1 teaspoon kosher salt
divided 1/2 teaspoon black pepper
4 cups packed arugula
2 cups halved cherry tomatoes
2 cups sliced fresh peaches
3 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
Bring 1 1/3 cups water and bulgur to a boil in a small saucepan over high. Reduce heat to medium-low; cover and simmer 10 minutes. Drain and rinse under cold water. Drain well; let dry on paper towels.
Meanwhile, heat a grill pan coated with cooking spray over high. Sprinkle chicken with 1/2 teaspoon salt and pepper. Grill chicken, turning occasionally, until done, 6 to 7 minutes. Remove to a cutting board. Let stand 3 minutes. Slice against the grain into strips.
Place bulgur, arugula, tomatoes, and peaches in a large bowl. Add remaining 1/2 teaspoon salt, oil, and vinegar; toss to coat. Divide mixture among 4 plates; top evenly with chicken.
1 tablespoon white wine vinegar
1 tablespoon canola oil
1/2 teaspoon kosher salt divided
1/4 teaspoon black pepper 1 cup shaved zucchini strips (from 1 zucchini)
1 (5-oz.) thin whole-wheat pizza crust (such as 365 Everyday Value)
1/4 cup refrigerated basil pesto
2 1/2 ounces halloumi or feta cheese, crumbled (about 2/3 cup)
2 medium tomatoes, thinly sliced
1/8 teaspoon crushed red pepper
1 (2-oz.) pkg. baby spring mix (about 4 cups)
1/2 cup thinly sliced red onion
1/4 cup chopped fresh basil
Preheat oven to 400°F with oven rack in top position. Stir together vinegar, oil, 1/4 teaspoon salt, and black pepper in a medium bowl. Stir in zucchini; let stand at room temperature 10 minutes.
Meanwhile, place pizza crust on a baking sheet; spread pesto over crust. Sprinkle cheese evenly over pesto, and top with tomatoes and crushed red pepper. Bake on top rack at 400°F until slightly crispy, about 6 minutes. Turn broiler to high, and broil until cheese is bubbly, 1 to 2 minutes. Remove from oven, and let cool 2 minutes.
Add baby spring mix, onion, and basil to zucchini mixture; toss to combine. Arrange salad mixture evenly over pizza. Sprinkle with remaining 1/4 teaspoon salt. Cut into 8 slices; serve immediately.
ALERT: THIS IS NOT AN EASY RECIPE- IT TAKES TIME and PATIENCE TO COOK THIS
Lobster filling: 3 2-pound lobsters (smaller is okay),
tails cut in half and BBQ'd with butter shell side down for 3 minutes until medium rare. Knuckles and claws (broken apart from each other) cooked in salted simmering water for 3 minutes.
Keep the claws whole for presentation and chop the knuckle and body meat for ravioli. 1/2 bunch tarragon
chopped 5 slices pancetta, cooked and chopped
1/2 large bunch spinach, blanched, pressed extra dry in a sieve, & chopped
6 ounces ricotta, drained 4 ounces grated
Parmesan Salt & Pepper
pinch of nutmeg if desired
YOU CAN BUY THE PASTA PRE MADE IF YOU DON'T WANT TO MAKE IT!!
Pasta 2 1/4 cups all-purpose flour 6 egg yolks, lightly beaten 1/4 cup of water (add little by little) Sauce 1 pint heavy cream 6 ounces grated parmesan 1 teaspoon to 1 tablespoon lobster roe, depending on how much lobster has for you 2 tablespoon smoked sweet Hungarian Paprika Presentation: Pea shoots
(Makes about 24 large raviolis) serves 4-6 people
For filling: make completely sure that spinach has been pressed dry and ricotta is drained. Then chop everything and mix it all together. Taste. Add sea salt and freshly ground black pepper to taste.
For Pasta: Place flour on countertop in a mound and create a well in the middle. Pour egg yolks into well. With a fork mix the yolk with the flour working from the inside out. Once the dough resembles rough cornmeal add water little by little and knead the dough until it is pliable and elastic, about 6-7 minutes. Press dough into a disk and wrap in plastic wrap to let rest at room temp for at least 5 minutes.
Set up a pasta machine. Follow manual instruction and roll out pasta into sheets. It should be thin enough to see your fingers through it. Lightly dust pasta sheets with cornmeal or flour if folding the sheets so they won't stick together
Cut pasta to desired shape and place up to 1 heaping Tablespoon of filling in each form. Seal edges of pasta by pressing firmly with fingertips. Make sure to squeeze out any air bubbles. If the dough is a little dry brush a tiny amount of water on one edge. Cook in boiling salted water for 3-4 minutes until al dente. They float when done.
Sauce: bring cream to a simmer and let reduce gently for 3 minutes. Add all the grated parmesan and whisk to incorporate. Add paprika. Sauce can be made ahead and then let to cool and refrigerate. If this sauce boils for too long a time the oils in the cream and cheese will separate. Right before serving gently reheat and whisk in roe.
To serve: warm the bowls. Ladle sauce into the bowl. Dip the cooked ravioli in melted butter before placing on top of sauce to give a little shine. Sauté pea shoots in a little butter or olive oil for about 30 seconds on high heat, seasoned with salt and pepper and a squeeze of lemon juice and placed in the middle of pasta. Lobster claw can be warmed with a little butter and put on top with some nice finishing salt ! Bon a' petite
Coconut Ginger Shrimp and Lentils
3 tablespoons unsalted butter
1 large shallot, chopped
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon finely chopped peeled fresh ginger
2 plum tomatoes, cored and chopped
1 1/2 teaspoons garam masala
Kosher salt and freshly ground pepper
1 cup dried red lentils
1 1/4 pounds peeled and deveined shrimp (about 24)
3 cups baby spinach
2 tablespoons canned unsweetened coconut cream
1/2 cup lightly packed fresh cilantro, chopped
Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium-high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes.
Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, 12 to 15 minutes.
Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch each of salt and pepper. Let stand 10 minutes. Heat the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes.
Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.
1–2 tablespoons olive oil
1/2 white onion
4 fat garlic cloves
1/2 cup raw cashews (or hemp seeds, see notes)
1 cup veggie broth (or 1 cup water and boulllion)
2 tablespoons nutritional yeast
1/2 teaspoon white miso paste
1/2 teaspoon salt
1/8 teaspoon nutmeg
5 ounces dry pasta, cooked to package directions
1 cup fresh peas (or frozen, or sub snow peas or steamed broccoli)
8 ounces mushrooms, sauteed, or try smoked mushrooms!
Garnish: pepper, chili flakes, lemon zest ( Meyer lemons are especially nice), Italian parsley.
Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.
Make Alfredo Sauce: Heat oil over med low heat, and sautee onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg. Blend until creamy and smooth.
Sautee or smoke the mushrooms. If sautee'ing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes, until golden and tender, seasoning with salt.
Combine: Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).
Divide among two bowls.
Garnish with lemon zest, pepper, chili flakes and chopped parsley. dinner ideas healthy recipes home chef
Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates
1 Honey crisp apple
1/4 cup finely grated pecorino
3 tablespoons toasted slivered almonds
Freshly ground black pepper
4 whole wheat dinner rolls
Bring the salmon to room temperature 10 minutes before cooking.
Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
Divide the salmon, salad and rolls evenly among four plates.
4 cups seasonal greens of your choice (wild arugula, dandelion greens, watercress)
1 cup cherry tomatoes
1/4 cup walnuts
1/4 cup herbs of your choice (dill, sweet basil, etc,)
3-4 key limes
1 tablespoon of homemade raw sesame "tahini" butter
Sea salt and cayenne pepper, to taste
1) Juice the key limes.
2) In a small bowl, whisk together the key lime juice with the homemade raw sesame "tahini" butter. Add sea salt and cayenne pepper, to taste.
3) Cut the cherry tomatoes in half.
4) In a large bowl, combine the greens, cherry tomatoes, and herbs. Pour the dressing on top and "massage" with your hands.
5) Let the greens soak up the dressing. Add more sea salt, cayenne pepper, and herbs on top if you wish. Enjoy!
Delicious Quinoa Cakes
( use white quinoa – tri-colored, or other colored quinoa will not bind)
2 cups water
1 cup rinsed, white quinoa (rinse and drain!!! DON’T SKIP)
2 teaspoons olive oil
1 tsp cumin
1 teaspoon granulated garlic powder
1/2 tsp kosher salt
1/2 teaspoon herbs de Provence ( or Italian dried herbs)
zest from one small lemon (optional)
1/4 cup chopped Italian parsley (optional)
Fresh Tomato Chickpea Relish
2 cups cherry or grape tomatoes, sliced in half
1 cup cucumber, diced
1/4 cup fresh basil ( or flat-leaf parsley, dill, or mint, or a combo!) chopped
1/4 cup chopped scallions (or finely sliced red onion)
1 ½ cup cooked chickpeas ( 1 can, drained and rinsed)
3 Tbs olive oil
3 Tbs balsamic vinegar
1/4 tsp salt… more to taste
1 small minced garlic clove (optional)
Optional Garnishes: Crumbled Goat Cheese, balsamic glaze
In a medium pot, over high heat, add rinsed white quinoa, salt, garlic powder, cumin, dried herbs, olive oil, and stir. Bring to a boil. Cover, lower heat to low, and simmer gently for 20 minutes. Set timer.
While the quinoa is cooking make the Tomato Chickpea Relish, stirring all ingredients together in a medium bowl.
Check quinoa- making sure all the water is gone. If not, continue cooking covered, 5 more minutes, and until steam holes appear (this usually takes me a total of 25 minutes) and quinoa has soaked up all the water and looks fairly dry.) It is important that quinoa is dry-ish and not watery. Be patient here, all stoves are different.
While it’s still warm, stir the quinoa vigorously with a fork, for a one whole minute, until you begin to see the individual grains break apart. This is imperative, to getting the quinoa to bind. Eventually, after a full minute of stirring, the grains will break apart and begin to clump. You can visually see this. Remove from stove, let cool down in the pot to where it’s cool enough to handle with your hands, about 15 minutes. Stir in the lemon zest and fresh parsley if you like.
Using wet hands, shape into 4 balls, the size of a tennis ball. Place on a plate or sheet pan. Using wet hands press into a 1 – 1 1/2 inch thick cake (about 3-4 inches wide), smoothing any cracks on the edges, making them nice and tidy. Wet hands is key.
Refrigerate 15 minutes to set. As the quinoa cakes cool they will become even more sturdy. (These will keep 3-4 days if made ahead, just lightly oil them, cover, and store in the fridge.)
Gently Pan-sear the Quinoa Cakes in a well-oiled skillet (using a thin metal spatula to flip) over medium heat. You can pan-sear them without any coating, or for an extra crispy crust, dredge in rice flour or GF Panko. I often do these without any coating at all. Just be sure to not fiddle with them- letting them develop a good crust before flipping. As then develop the crust, they will naturally release themselves from the pan. I like to use a thin metal spatula to flip (more precise).
You can also bake these in a toaster oven ( right on the rack) or in a 400F oven ( on a parchment-lined pan) until warmed through, about 20 minutes, but the crust for a skillet gives these the BEST texture.
Divide among plates and top with the fresh tomato chickpea relish. Spoon any remaining dressing over top and around the cakes.
Garnish with OPTIONAL crumbled goat cheese if you like or a balsamic glaze.