Recipes

Lemon Garlic Swordfish

Buttery lemon garlic swordfish will give you a tender, flavor-packed dish (that tastes like you spent way more time on it than you did!). Impress your friends, a date, or even just yourself with this delicious recipe!

INGREDIENTS

For the Lemon Garlic Mixture:

  • 2 TB salted butter, softened to room temp
  • 1 TB freshly chopped chives
  • 2 TB garlic cloves, minced
  • 1/8 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 TB juice from fresh lemon
  • 1TB grated lemon peel
  • For the Fish:
  • 2 TB olive oil
  • 2 (1-inch thick each) swordfish fillets, about 6–7 oz each
  • kosher salt and freshly ground black pepper

METHOD

  1. Preheat oven to 400F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
  2. Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
  3. In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven.
  4. Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well.
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Watermelon Salad with Cucumber and Feta

Watermelon Salad with Cucumber and Feta is an easy to make, refreshing salad to make this summer! Salty, sweet and perfect alongside your favorite grilled protein!

Ingredients:

  • 1 mini watermelon (approximately 4 cups), rind removed and cubed
  • 2 Persian cucumbers (approximately 1 cup), sliced
  • 3 ounces feta cheese, cut into cubes
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped basil
  • 1 lime, juiced
  • Kosher salt and fresh ground black pepper to taste
  • Olive oil to taste

Method:

  1. In a large serving bowl add the watermelon, cucumber, feta, basil and mint.
  2. Squeeze the lime over the salad, drizzle with olive oil and season with kosher salt and fresh round black pepper.
  3. Stir to combine.
  4. Taste for seasoning and serve.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Watermelon Sorbet

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With summer in full swing, there is nothing like a tasty, refreshing and COLD treat to cool off and enjoy. This Easy Watermelon Sorbet Recipe is easy to make and tastes delicious!

Ingredients:

  • 1 cup Sugar
  • 1 cup Water
  • 8 cups Seedless Watermelon
  • 2 tbsp Lemon Juice

Method

  1. In a small pan, add sugar and water and bring to a boil.
  2. Cook until sugar is dissolved, then set aside to cool.
  3. Puree watermelon in batches and place in a large bowl.
  4. Add sugar syrup and lemon juice and mix well.
  5. Place in a 9×13 dish, cover and place in freezer until firm.
  6. Puree frozen mixture before serving.
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Asian Chicken Noodle Soup

This is an easy to make soup that will taste like you were cooking all day. There is plenty of room to customize this dish to your taste, maybe sub tofu as your protein or add wakami. The possibilities are endless.

Ingredients:

  • 32oz chicken stock
  • 2 whole garlic clovespeeled and smashed
  • ½ inch fresh gingerpeeled
  • 1 ScallionJust the green part sliced
  • 2 Tablespoon soy sauce
  • 2 Tablespoons Mirin
  • ¼ tsp Sesame oil
  • 1-2 cups of your favorite veggies (We used brocolini, snap peas, and red pepper)
  • 1 Egg optional
  • 1 package of Asian style noodles
  • 2 cups cooked chicken

Method:

  1. Combine stock, garlic, ginger, soy, mirin, and sesame oil in a large saucepan and simmer for 10 – 15 minutes, add veggies and cook for 5 more minutes.
  2. Prepare noodles as directed on the package in a separate pot and drain.
  3. Prepare the chicken to your liking and shred or dice. Tip: pick up a rotisserie chicken at Alfalfa’s on Thursday for only $7
  4. Remove the garlic and ginger from the broth. Optional for a thicker creamier broth whisk  the egg and slowly add to broth while stirring.
  5. Place equal amounts of noodles chicken and scallions into each bowl, add broth and enjoy hot.
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Vegan Creamy Italian Dressing

Creamy Italian is one of our favorite dressings, however, if you are enjoying a vegan diet creamy Italian is most likely a no no. Store bought Italian dressings often contain dairy, eggs and even anchovies.

We’ve got a vegan alternative light, delicious, and versatile, great with pasta salad or grilled vegetables… Plus it’s easy to make!

Ingredients

 

  • 1/3 cup olive oil (avocado oil works too)
  • 1/2 cup Califia unsweetened almondmilk (sub with Califia unsweetened BetterHalf creamer to make a thicker dressing)
  • 3/4 Teaspoon kosher salt
  • 1 Tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 Teaspoon white wine vinegar
  • 1 1/2 Teaspoon dried basil
  • 1 Teaspoon dried thyme
  • 2 Teaspoon dried oregano
  • 2 Teaspoon dried parsley

Method

  1. Combine all ingredients in bowl and whisk to fully combine.
  2. Taste and add additional salt, vinegar or herbs, as desired.
  3. Store in refrigerator.
  4. Dressing will separate naturally, simply re-whisk prior to use.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Meatless Hemp Wellington

Ingredients

  • 16oz Hemp Way Foods plant-based hemp burger crumbles, thawed
  • 1 box Pastry puff shells (2 per box), thawed
  • 3 finely chopped garlic cloves
  • 1 small diced onion
  • 1 small diced yellow squash
  • 1 small diced green zucchini
  • 1 cup diced oyster mushrooms
  • 1/8th cup oil or vegan butter
  • 1 tbsp oil
  • 16oz cream of mushroom soup

Seasonings for the toasted crumbles

  • 1 tbsp oil
  • 1 tbsp fennel seed
  • 1 tbsp coriander
  • 1 tbsp fresh rosemary finely diced
  • 1 tbsp fresh thyme finely diced
  • 1 1/2 tbsp fresh sage finely diced

 

Method

  1. The night before, toast & season all hemp burger crumbles to optimize flavor.  Sauté with 1 tbsp oil in pre-heated skillet on medium heat until desired crispiness, approximately 16-20 minutes.  Add fennel, coriander, rosemary, sage, and thyme halfway through. Refrigerate overnight.
  2. On day of recipe preparation, sauté with 1 Tbsp oil the onions, squash, zucchini, oyster mushrooms, and garlic in large pre-heated skillet until onions are glossy.  Place in large bowl and mix well with toasted hemp burger crumbles
  3. Combine crumbles mixture with one cup Cream of Mushroom Soup.
  4. Wellington Assembly: Unwrap and place both Puff Pastry sheets onto a sheet pan. Place 1 3/4th cups of the crumble’s mixture in the center of each pastry sheet. Fold corners over the filling to meet in the middle. Use a fork or fingers to seal dough together.
  5. Brush the completed Wellington with oil or vegan butter before placing in the oven.
  6. Bake at 350 degrees for 55 minutes.
  7. Optional: Heat remaining Cream of Mushroom Soup to use as a sauce on top of finished Wellington.
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Autumn Pear Pasta

This simple and beautiful recipe takes advantage of the fall pear harvest. People will think you slaved for hours on this dish that looks as good as it tastes, however, our Autumn Pear Pasta has a secret… it is made with Annie’s mac & cheese…. shhhhh.

Ingredients

  • 1 box of Annies mac & cheese spirals with butter and parmesan
  • 1/4 cup milk
  • 2 tablespoons unsalted butter
  • 1/2 cup diced cored pear
  • 12 cup arugula
  • 2 tablespoons crumbled blue cheese
  • 3 tablespoons chopped pecans, toaasted

Method

  1. Mac mac and cheese as directed, increasing milk to 1/4 cup
  2. remove from heat
  3. stir in pear, arugula, and blue cheese until well mixed
  4. Sprinkle with toasted pecans (bake uncovered at 350 for 6-8 minutes stirring occasionally)
  5. serve warm or refrigerate until serving.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Easy Vegan Risotto

Lemon Parsley Vegan Risotto

By our very own Chef Shane
Makes 4 servings

 Traditional risotto is finished with heaps of butter and parmesan. For this plant-based (and healthier) version, miso paste is added early in the cooking to give the dish umami (savoriness) and it’s finished with vegan parmesan cheese. Risotto can be customized to your preferences; don’t like lemon and parsley? Try omitting them and add mushrooms and rosemary.

Ingredients

  • 4 cups seasoned vegetable stock (warmed on the stovetop)
  • 2 Tbsp olive oil (divided)
  • 3/4 cup thinly sliced leeks (well rinsed and dried — or sub shallot or onion)
  • 1 cup arborio rice
  • 1/4 cup + 2 Tbsp dry white wine
  • 1.5 Tbsp light miso paste
  • 3 medium cloves garlic, whole, crushed
  • 1 Tbsp vegan butter (optional)
  • 2-4 Tbsp Pimp my Salad brand vegan parmesan cheese (depending on desired level of cheesiness/saltiness)
  • 1/4 cup fresh chopped parsley
  • 1 Tbsp lemon juice
  • Zest of 1 lemon
  • Sea salt & black pepper, to taste
  • Garnish: Additional vegan parmesan and fresh chopped parsley

 

Method

  1. Begin by heating the seasoned vegetable stock to a low simmer (covered so as not to reduce the broth).
  2. Heat 1 Tbsp olive oil in a wide skillet. Add leeks. Sweat for 2 min, or until translucent.
  3. Add rice and another tablespoon of olive oil. Stir to coat the grains and toast them lightly.
  4. When the grains have developed a nutty aroma, add white wine and cook until mostly absorbed.
  5. Add miso paste, 1 cup hot, seasoned vegetable stock, and whole crushed garlic cloves.
  6. Agitate pan (don’t stir too much at first — this breaks grains).
  7. When reduced au sec, add 8oz liquid. Repeat until rice is al dente and you’re able to “draw” in the risotto with a wooden spoon. You will likely use most, if not all, of the vegetable stock.
  8. Remove from heat and add vegan butter (optional), vegan parmesan, parsley, lemon juice, and lemon zest. Taste and adjust seasonings (salt, pepper, lemon, parsley, and/or miso).
  9. Garnish dishes with extra parmesan and parsley. Serve immediately.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Cashew Mac & Cheese With Collagen Protein

Ode to mac & cheese. A beloved superfood, pantry staple to young and old, and possibly mankind’s greatest achievement. Try this dairy free spin on the old classic all the wonderful cheesey goodness without the cheese!

Ingredients

Pasta Ingredients 

  • 3 Cups Water
  • 2 Cups Brown Rice Penne
  • 1 Cup Spinach
  • 1/2 Onion, chopped
  • 2 Tablespoons Olive Oil

Sauce Ingredients

  •  1/3 Cups Cashews
  • 1/2 Cup Nutritional Yeast
  • 1 Scoop Unflavored Collagen Protein
  • 1/4 Cups Coconut Cream
  • 2 Tablespoons Tomato Paste
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • 1 Tablespoon Turmeric Powder
  • Salt & Pepper to taste

Method

  1. In a saucepan, bring water to a boil. Add in penne and boil until cooked.
  2. On the side, heat olive oil in a pan or cast iron skillet and add chopped onion.
  3. Soak the cashews in hot water for 15-20 minutes or until soft. Add cashews and remaining ingredients into blender and mix until smooth and creamy.
  4. Drain noodles and combine in a pan with spinach, salt and pepper, and cashew cheese sauce. Cook for about 5 minutes on medium.
  5. Add additional hot water for creamy consistency.
  6. Serve in a pasta bowl and enjoy!
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Chipotle Maple-Glazed Tofu Burger

Sweet, spicy, and smokey, all the yums in a single bun.

This mouthwatering recipe will take some planning and patience, but the end result is worth every minute! You’ll want to prep the ingredients the night before to work the marinade into the tofu.

In order to maintain this as a vegan recipe, be sure to use organic maple syrup. While maple syrup is naturally vegan, the manufacturing processes can sometimes alter it’s vegan status. To be safe alway choose organic maple syrup.

This recipe calls for baking, alternatively, the tofu could be fried for a crispy texture, and shorter cooking time. If you do decide to fry, be very careful as the syrup in the glaze could easily burn.

We suggest using Daiya Smoked Gouda Style Slices, however, any non-dairy cheese could work.
Maybe swiss…

Ingredients

  • 1 Block tofu, extra firm
  • 1/4 Cup organic maple syrup
  • 3 Chipotle chiles in adobo sauce, minced
  • 3 TBSP Apple cider vinegar
  • Pinch of salt
  • 8 Daiya dairy-free cheese slices
  • Your choice of veggies
  • Buns

Method

  1. Whisk together maple syrup, minced chiles, apple cider vinegar in  a medium bowl.
  2. Slice the tofu into thick squares and cover with marinade. Cove container and refrigerate overnight.
  3. preheat oven to 300 degrees.
  4. Place tofu slices on a parchment-lined baking tray and bake for 30 minutes.
  5. Reduce remaining marinade in a saucepan until thickened.
  6. Baste all sides of the tofu after 30 minutes with the reduced sauce. Return to oven for an additional 40 minutes.
  7. Repeat basting and bake an additional 30 minutes.
  8. In the last few minutes melt the Daiya slices over the tofu.
  9. Place on buns and top with veggies

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.