Breakfast
Power Bowl Muesli
Serves 2
Ingredients:
1 cup organic gluten free rolled oats
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup pepitas (pumpkin seeds) or sunflower seeds
1/2 cup sliced almonds
Rice or almond milk (optional)
Bannanas, berries, or sliced apples (optional)
Natural sweetener (optional)
Directions:
1. Combine the oats, cranberries, raisins, seeds, and almonds in a medium bolw or, if traveling, a resealable plastic bag.
2. Serve with rice or almond milk; banannas. berries, or sliced apples; and your favorite natural sweetener, if desired.
Gluten-Free Oats with Cashew Butter and Bananas
Serves 4
Ingredients:
2 cups organic gluten-free rolled oats
2 firm but ripe bananas, thinly sliced on the bias
3 tablespoons natural cashew butter or almond butter
1 tablespoon brown sugar
1/4 cup chopped dark chocolate (optional)
Rice milk or unsweetened almond milk (optional)
Directions:
1. Bring 4 cups water to a boil in a medium saucepan, stir in the oats, and cood for 3 to 5 minutes, to the desired consistency. Ladle the oatmeal into 4 bowls.
2. Distribute the bananas on top of the oatmeal. Top each bowl with one quarter of the cashew butter, brown sugar, and dark chocolataem if using. Add rice milk or almond milk if desired.
Smoothies
Blueberry Almond Butter Smootie
Serves 4
Ingredients:
2 cups frozen blueberries
1 frozen banana
2 tablespoons almond butter
1 cup fresh spinach
2 cups unsweetened almond milk
Directions:
In a blender, puree the blueberries, banana, almond butter, spinach, and almond milk untiil fully combined. (if necessary, stop the blender to scrape the sides with a spatula, then reblend until smooth.) Pour into 4 glasses, and serve immediately.
Strawberry Banana Smoothie
Serves 4
Ingredients:
2 cups frozen strawberries
1 frozen banana
1 tablespoon almond butter
1 cup fresh spinach
2 cups unsweetened almond milk
Directions:
In a large blender, puree the strawberries, banana, almond butter, spinach, and unsweetened almond milk until fully combined. Pour into 4 glasses and serve immediately.
Mango Coconut Smoothie
Ingredients:
2 cups frozen mango
1 frozen banana
1 tablespoon almond butter
1 tablespoon shredded coconut
1 cup kale leaves, stems removed
2 cups rice milk
Directions:
In a large blender, puree the mango, banana, almond butter, shredded coconut, kale leaves, and rice milk. Blend until fully combined. Pour into 4 glasses and serve immediately.
Chocolate Almond Butter Smoothie
Serves 4
Ingredients:
3 frozen bananas
2 tablespoons organic chocolate syrup
1 cup kale leaves, stems removed
1/2 cup ice
11/2 cups unsweetened almond milk
Directions:
In a large blender, puree the bananas, chocolate syrup, almond butter, kale leaves, ice, and almond milk. Blend until fully combined. Pour into 4 glasses and serve immediately.
Vanilla Almond Smoothie
Serves 4
Ingredients:
3 frozen bananas
2 tablespoons almond butter
1 teaspoon organic vanilla extract
1 tablespoon honey
1 cup fresh spinach
1/2 cup ice (or as needed)
11/2 cups unsweetened almond milk
Directions:
In a large blender, puree the bananas, almond butter, vanilla extract, honey, spinach, ice, and almond milk. Blend until fully combined. Pour into 4 glasses and serve immediately.
Lunch
Gluten-Free Pasta with Power Pesto
Serves 4
Ingredients:
3 cups loosely packed fresh basil leaves, plus more for garnish, if desired
3/4 cup roughly chopped walnuts
3 garlic cloves, roughly chopped
1/2 teaspoon sea salt
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
5 cups rice pasta
Chopped sun-dried tomatoes (optional)
Directions:
1. To make the pesto, place the basil, walnuts, garlic, and sea salt in a food processor and pulse to combine until the ingredients are somewhat mealy. Gradually add the olive oil in a steady stream, processing until the mixture is finely chopped yet still has texture, about 1 minute. Pulse in the lemon juice and adjust the seasoning to taste. Transfer to a large bowl.
2. In a medium saucepan, cook the rice pasta according to package instructions. Strain, reserving some of the pasta water. Toss with the pesto until well coated, thinning as needed with the reserved pasta water. Top with additional basil and sun-dried tomatoes, if desired.
Gluten-Free Pasta Primavera
Serves 4
Ingredients:
2 tablespoons extra-virgin olive oil
2 garlic cloves, finely minced
1 yellow summer squash, halved lengthwise and thinly sliced into half-moons
1 zucchini, halved lengthwise and thinly sliced into half-moons
1/2 bunch (1/2 pound) asparagus, trimmed and sliced on the bias
4 cups rice pasta
1/4 cups thinly sliced sun-dried tomatoes, plus more for garnish, if desired
1/4 teaspoon sea salt
2 tablesppons grated vegan cheese, to top (optional)
Chopped fresh herbs, such as parsley or basil (optional)
Directions:
1. In a large saute pan over medium heat, combine the olive oil and garlic and cook until fragrant, about 5 minutes.
2. Add the sliced squash, zucchini, and asparagus and saute until tender, stirring occasionally, about 8 minutes.
3. Meanwhile, cook the pasta in a large pot according to package instructions. Strain the cooked pasta and return to the pot.
4. When the vegetables are tenter, add them to the pasta and toss well to combine. Stir in the sun-driend tomatoes and sea salt. if desired, top with vegan cheese to tase and serve with fresh herbs and additional sun-dried tomatoes.
Spicy Soba Noodle Salad
Serves 4
Ingredients:
1 8- ounce package gluten-free soba noodles
1 red bell pepper, halved, seeded, and thinly sliced
1 cup arugula
2 tablespoons crushed cashews
2 tablespoons chopped fresh basil leaves
Lime wedges (optional)
For the spicy vinaigrette:
2 tablespoons creamy organic peanut butter
1 teaspoon reduced-sodium soy sauce
2 tablespoons roasted sesame oil
2 tablespoons rice vinegar
2 teaspoons hot sauce, like sriracha or tabasco
1 teaspoon agave nectar or honey
Directions:
1. Cook the soba noodles as directed on the package. Drain and rinse under cool water. Set aside.
2. While the soba is cooking, combine all the vinaigrette ingredients in a large bowl. Whisk well to combine.
3. In the same large mixing bowl, gently toss the cooled soba noodles in the vinaigrette, coating them well. Add the red pepper and arugula.
4. Top the noodles with cashews and basil. Add a squeeae of lime if desired.
Sun-Dried Tomato and Quinoa Salad
Serves 4
Ingredients:
For the dressing:
2 tablespoons extra-virgin olive oil
3 tablespoons balsalmic vinegar
1 teaspoon honey
1/2 teaspoon sea salt
1 teaspoon Dijon mustard
For the salad:
4 cups cooked, cooled quinoa
1/2 cup oil-packed sun-dried tomatoes, thinly sliced
1/2 cup basil leaves, torn
1/4 cup pine nuts
1 cup arugula
Directions:
1. In a large mixing bowl, whisk together the olive oil, vinegar, honey, sea salet, and Dijon mustard until combined.
2. Add the quinoa, sun-dried tomatoes, basil, pine unts, and arugula. Toss to coat evenly with the dressing.
Snacks
Roasted Tamari Almonds
Serves 6
Ingredients:
5 cups raw almonds
2 tablespoons coconut oil, melted
2 tablespoons tamari (gluten-free soy sauce)
2 tablespoons dried oregano
2 teaspoons garlic powder
To finish:
1/2 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon fine sea salt
Directions:
Preheat the oven to 350 degrees F. Line two baking sheets with foil, evenly spread the almonds on the pans, and roast for about 8 minutes. Remove from the oven and cool slightly. Lower the oven temperature to 300 degrees.
2. In a large mnixing bowl, combine the coconut oil, tamari, oregano, and garlic powder. Add the almonds and mix until well coated.
3. Place the coated almonds back on the baking sheets, return to the oven, and roast for about 8 more minutes, stirring and rotating the pans halfway through.
4. In a small bowl, combine the chili powder, garlic powder, and sea salt. Remove the almonds from the oven and cool slightly. To finish, sprinkle with the dry misture and toss to coat. Store in an airtight container for up to 2 weeks.
Homemade Hummus with Apples/Crudites
Servers 12
Ingredients:
For the hummus:
2 15-ounce cans garbanzo beans, rinsed and drained
2 tablespoons extra-virgin olive oil
2 tablespoons tahini paste (optional)
Juice of 1/2 lemon
4 roasted garlic cloves
1 teaspoon ground cumin
2 tablespoons tamari (gluten-free soy sauce)
For dipping:
4 large apples (preferably a sweet-crisp one like Fuji, halved, cored, and sliced into wedges
Directions:
Place all the ingredients for the hummus in a food processor and blend until smooth. Transfer to a medium bowl and serve with apple wedges or your choice of veggies.
Dinner
Sea Bass with Mango Papaya Salsa
Serves 6
Ingredients:
To marinate the fish:
1/4 cup fresh lime juice (2 or 3 limes)
4 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons finely chapped fresh oregano
1/2 teaspoon ground cumin
1/4 teaspoon chili powder (optional)
1/4 teaspoon sea salt
11/2 pound sea bass, red snapper, or rock fish fillets
2 limes, cut into wedges (optional)
For the mango salsa:
1 large, semiripe mango. peeled, cored, and cut into 1/2-inch pieces
1 large ripe papya, peeled and cut into 1/2-inch pieces
1/2 red onion, finely diced
1/4 to 1/2 serrano chile, finely diced (optional)
2 tablespoons finely chopped fresh cilantro
1/2 cup peeled and finely diced roasted red peppers (roast your own, for better flavor)
1/2 cup freshly squeezed lime juice
Sea salt to taste
Directions:
1. Marinate the fish: Whisk the lime juice, 3 tablespoons plus 2 teaspoons of the olive oil, the oregano, cumin, chili powder, (if using), and sea salt together in a medium bowl. Add the fish fillets and turn to coat. Cover the bowl with plastic wrap and refrgerate for at least 1 hour or up to 3 hours.
2. Make the salsa: Toss the mango, papaya, and red onion in a bowl with the chile (if using), cilantro, roasted red peppers, and lime juice. Season with salt and refrigerate.
3. Heat a grill or a cast-iron grill pan to high heat. Carefully grease the grates or pan with the remaining 2 teaspoons olive oil. Remove the fish fro the marinade and place on the grill. Cook for 4 to 5 minutes, until firm and no longer opaque. Remove bones if needed.
4. Top the sea bass with the salsa and fresh lime wedges.
Roasted Tomatoes
Serves 4 as a side dish
Ingredients:
4 cups cherry tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Sea salt to taste
Directions:
1. Preheat the oven to 350 degrees. Place the tomatoes in a 9 by 13-inch roasting pan, add the olive oil, and stir to coat. Roast for 45 minutes.
2. Remove from the oven, let cool slightly, then season with balsamic vinegar and sea salt.
Kale Ceasar Salad with Quinoa
Serves 4
Ingredients:
For the dressing:
1 head of garlic
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/8 teaspoon sea salt
1/2 can anchovies or sardines packed in olive oil, drained,
1 tablespoon oil reserved for dressing (optional)
For the salad:
1 bunch lacinato/dinoasaur kale, stems removed
1 fennel bulb
1 cup cooked quinoa
1/4 cup toasted pine nuts
Directions:
1. Preheat the oven to 350 degrees. Slice a whold head of garlic in half crosswise and place inside a large piece of foil. Add a touch of extra-virgin olive oil to the inside, close the foil over the top to create and envelope, and roast for 45 minutes. Remove from the oven and cool. Squeeze the garlic cloves from the skins and chop.
2. While the garlic is cooking, slice the kale into thin ribbons. Cut the fennel bulb in half and thinly slice into half-moons using a mandoline.
3. In a large mixing bowl, whisk together the Dijon mustard, balsamic vinegar, and sea salt. Add the roasted garlicm mashing itwith the back of a spoon to combine. Whisk in the olive oil and reserved sardine oil (if using) in a slow, steady stream until well blended.
4. Gently add the kale, cooked quinoa, and fennel to the dressing and toss well to coat. Add anchovies or sardines, if desired. Garnish with the toased pine nuts.
Whole Lemon-Roasted Chicken
Serves 6
Ingredients:
1 5-to 6-pound roasting chicken
1/4 cup extra-virgin olive oil
1 teaspoon sea salt
1 lemon, thinly sliced into wheels
3 fresh thyme sprigs
3 fresh oregano sprigs
1 whole head garlic, unpeeled, broken into cloves
For the lemon-herb oil:
Juice of 1/2 lemon
2 tablespoons fresh thyme leaves, rounghly chopped
2 tablespoons fresh oregano leaves, roughly chopped
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
Directions:
1. Preheat the oven to 400 degrees. Wash the chicken, remove the giblets, and pat completely dry with paper towels.
2. Lightly grese the bottom of a sturdy roasting pan with 2 tablespoons of the olive oil. Season the inside of the chicken with the sea salt and stuff the cavity with the lemon wheels, thyme and oregano sprigs, and garlic.
3. Using butcher’s twine, truss the chicken breast-side-up, making sure to tuck in the wings and legs tightly. Place the chicken in the roasting pan and generously brush it with the remaining 2 tablespoons olive oil.
4. In a medium mixing bowl, whisk together all of the ingredients for the lemon-herb oil. Set aside.
5. Cover the chicken loosely with aluminum foil and roast for about 11/2 hours. Remove the foil and roast for another 20 minutes. Remove the checken from the oven and continue cooking for about 10 minutes, uncovered, until golden brown and the internal temperature reaches 165 degrees.
6. Remove from the oven and let the chicken rest for 10 minutes. Serve with a squeeze of lemon and more fresh herbs on top.
Simple Herbed Salmon
Serves 4
Ingredients:
4 6- to 8-ounce wild salmon fillets, skin on
Extra-virgin olive oil
Lemon wedge
Roasted tomatoes
For the marinade:
2 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme leaves
2 tablespoons fresh oregano leaves
2 garlic cloves, finely minced
1 tablespoon fresh lemon juice, plus lemon wedges to serve
Sea salt to taste
Directions:
1.
Lentil-Mushroom Burgers:
1 cup dried green lentils (2 1/4 cups cooked)
2 1/4 cups water
1/4 teaspoon black pepper
3 garlic cloves, minced
1 1/4 cups finely chopped onion
3/4 cup finely chopped walnuts
2 cups fine bread crumbs (see Note)
1/2 cup ground flax seed (flax seed meal)
3 cups finely chopped mushrooms
1 1/2 cups destemmed, finely chopped kale, spinach, or winter greens
2 tablespoons coconut oil or olive oil