Recipes
Anti-Inflammatory Glow Bowl
A nourishing anti-inflammatory lunch bowl featuring black seed oil, turmeric, cruciferous vegetables, and healthy fats to support radiant skin, steady energy, and whole-body balance.
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Gluten-Free Black Bean Vegan Enchiladas
Total Time: 45 minutesServes: 4 INGREDIENTS 1 tablespoon canola oil 1 medium yellow onion, finely chopped (approx. 8 oz) 2 cloves garlic, minced 3 tablespoons chili powder 2 teaspoons cumin powder 2 cups cooked black beans 1 teaspoon salt 2 cups tomato puree (or 1 can [15 oz] tomato sauce + ½ cup water) ½ cup + 1 tablespoon chopped fresh cilantro 1 medium jalapeño pepper, seeded and finely chopped (approx. 1 oz) 8 oz vegan Mexican-style cheese (e.g., GoVeggie) 12–14 corn tortillas (5.5-inch, gluten-free) INSTRUCTIONS Preheat your oven to 375°F (190°C). In a large skillet, heat the canola oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic, chili powder, and cumin to the skillet. Cook for 1–2 minutes until fragrant. Stir in the cooked black beans, salt, tomato puree (or tomato sauce and water), ½ cup of chopped cilantro, and chopped jalapeño. Simmer for 10 minutes, allowing the flavors to meld. Lightly oil a 9x13-inch baking dish. Warm the corn tortillas to make them pliable. Spoon about ¼ cup of the bean mixture onto each tortilla, sprinkle with a bit of vegan cheese, roll up, and place seam-side down in the prepared baking dish. Pour any remaining sauce over the enchiladas and sprinkle with the remaining vegan cheese. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly. Garnish with the remaining tablespoon of chopped cilantro before serving.
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Cajun Salmon
Total Time: 25 minsServes: 4 INGREDIENTS 4 salmon fillets 2 Tbsp olive oil 1 Tbsp Cajun seasoning 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp cayenne pepper (optional, for extra heat) Sea salt and freshly ground black pepper Juice of 1 lime Fresh parsley, chopped (for garnish) INSTRUCTIONS Preheat your oven to 400°F. Line a baking tray with parchment paper and drizzle with 1 tablespoon of olive oil. Pat the salmon fillets dry and season both sides with salt and pepper. In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub the seasoning mixture evenly over the salmon fillets. Place the salmon on the prepared tray, skin side down, and drizzle the remaining tablespoon of olive oil and lime juice over the top. Bake for about 15 minutes, or until the salmon flakes easily with a fork and is cooked through. Remove from the oven and garnish with fresh parsley before serving.
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Tomato & Roasted Mediterranean Vegetable Risotto
Total Time: 45 minsServes: 4 INGREDIENTS 2 tbsp extra-virgin olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 cup Arborio rice 1/2 cup white wine (optional) 4 cups vegetable broth, kept warm 1 cup cherry tomatoes, halved 1 red bell pepper, chopped 1 zucchini, sliced 1 eggplant, diced 1 tsp dried Italian herbs Sea salt and freshly ground black pepper 1/2 cup grated Parmesan cheese Fresh basil leaves for garnish INSTRUCTIONS Preheat your oven to 400°F. Toss cherry tomatoes, bell pepper, zucchini, and eggplant with 1 tablespoon of olive oil, Italian herbs, salt, and pepper. Spread vegetables on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add onion and garlic, sauté for about 3 minutes until softened and fragrant. Stir in Arborio rice and cook for 2 minutes until lightly toasted. Pour in white wine (if using) and cook until absorbed. Gradually add warm vegetable broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding more. Continue cooking for about 20 minutes, or until the rice is creamy and tender. Fold roasted vegetables into the risotto, then stir in Parmesan cheese. Season with salt and pepper, garnish with fresh basil, and serve hot. Â
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Bacon Ranch Chicken Kabobs
Bacon Ranch Chicken Kabobs Total Time: 45 minsServes: 6 INGREDIENTS 1 lb chicken breast, cut into 1-inch cubes 8 slices bacon, cut into thirds 1/4 cup ranch seasoning mix 2 Tbp olive oil 1 Tbp fresh parsley, chopped Wooden skewers, soaked in water Salt and freshly ground black pepper INSTRUCTIONS Preheat your grill to medium-high heat (around 400°F). In a large bowl, combine chicken cubes, olive oil, ranch seasoning, salt, and pepper. Toss to coat evenly. Thread a piece of chicken onto the skewer, followed by a piece of bacon. Repeat until the skewer is full, alternating chicken and bacon.  Place the kabobs on the hot grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the bacon is crisp. Garnish with fresh parsley before serving.
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Basic Cauliflower Fritters
Total Time: 25 minsServes: 4 Ingredients 1 medium head of cauliflower, cut into florets 2 large eggs 1/2 cup gluten-free flour alternative (e.g., tapioca starch or chickpea flour) 1/4 cup grated Parmesan 2 cloves garlic, minced 1/4 cup chopped fresh parsley Salt and freshly ground black pepper, to taste 3 tablespoons vegetable oil Instructions Bring a pot of salted water to a boil and cook the cauliflower florets for about 5 minutes or until tender. Drain and let cool slightly. Mash the cauliflower with a fork or potato masher until it reaches a coarse, crumbly texture. In a large bowl, combine the mashed cauliflower, eggs, gluten-free flour alternative, Parmesan, garlic, parsley, salt, and pepper. Mix well to form a batter. Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Scoop 1/4 cup of the cauliflower mixture and shape it into a patty. Repeat with the remaining mixture. Place the fritters in the hot skillet, pressing them gently to flatten. Cook for 3–4 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Serve hot, garnished with extra parsley or a squeeze of lemon, if desired.
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Turkey Avocado Sandwich with Sriracha Aioli
Total Time: 15 minsServes: 2 Ingredients 4 slices gluten-free bread 8 oz roasted turkey breast, sliced 1 ripe avocado, sliced 4 slices provolone cheese 1 cup baby spinach 2 Tbsp Sriracha 1/4 cup mayonnaise 1 Tbsp lemon juice Sea salt and freshly ground black pepper Instructions In a small bowl, mix the mayonnaise, Sriracha, and lemon juice until well combined. Season with a pinch of salt and pepper to taste. Lightly toast the gluten-free bread slices. Spread the Sriracha aioli on one side of each slice. On two slices, layer the turkey, avocado, cheese, and spinach. Top with the remaining bread slices, aioli side down. Slice each sandwich in half and serve immediately. 4o
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Grilled Eggplant with Garlic & Herbs
Total Time: 30 minsServes: 4 INGREDIENTS 2 large eggplants 4 Tbsp extra-virgin olive oil 3 cloves garlic, minced 1 tsp sea salt 1/2 tsp freshly ground black pepper 2 Tbsp chopped fresh parsley 1 Tbsp chopped fresh basil 1 Tbsp balsamic vinegar INSTRUCTIONS Preheat your grill to medium-high heat. Slice the eggplants into 1/2-inch thick rounds. In a small bowl, mix the olive oil, minced garlic, salt, pepper, parsley, and basil. Brush both sides of the eggplant slices with the garlic herb oil mixture. Place the eggplant slices on the grill and cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and drizzle with balsamic vinegar. Serve hot, garnished with additional fresh herbs if desired.
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Stuffed Roasted Squash with Pesto
Total Time: 1 hourServes: 4 INGREDIENTS 2 medium acorn or butternut squashes 2 Tbsp extra-virgin olive oil Sea salt and freshly ground black pepper 1 cup cooked quinoa 1/2 cup cherry tomatoes, halved 1/4 cup crumbled feta cheese 1/4 cup toasted pine nuts 1/4 cup pesto 1 clove garlic, minced Fresh basil leaves, for garnish INSTRUCTIONS Preheat the oven to 400°F. Cut each squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet. Roast for about 30-35 minutes, or until the flesh is tender and easily pierced with a fork. While the squash is roasting, mix together the cooked quinoa, cherry tomatoes, feta, toasted pine nuts, pesto, and minced garlic in a bowl. Season with salt and pepper to taste. Once the squash is done, remove it from the oven and turn the halves cut-side up. Fill each squash cavity with the quinoa mixture. Return the stuffed squash to the oven for another 10 minutes, allowing the flavors to meld. Remove from the oven, garnish with fresh basil leaves, and drizzle with the remaining olive oil before serving.
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