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Healthy Sweet Potato Salad

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                           Sweet potatoes will help get your digestion running smoothly!
healthy sweet potato salad

I love potatoes of any kind. You can prepare them any way and I will love them. That’s why it’s so important that I make my tubers healthy. I mean, if I’m going to eat the whole bowl, I’d much rather it be a healing dish than a mess of fried or mayonnaise-y potatoes. This healthy sweet potato salad is perfect. It’s delicious and it’s healing… even if you eat more than you should…

Lately, I’ve been swapping out traditional potatoes for sweet potatoes in every recipe that I can. When I was a kid, my favorite thing to order in a diner was french fries with gravy. OMG… just thinking about it makes me both smile and cringe at the same time. The other day when I was at lunch by the beach, I ordered sweet potato fries, rationalizing that this was somehow healthier than ordinary fries. Bahahaha — it’s amazing the rationalizations you can talk yourself into — this was so unhealthy and the second I was done eating, I was sorry I ate it.

So, back to this awesome recipe for healthy sweet potato salad. This is perfect.

And NO MAYONNAISE — the creamy dressing is made with parsnips!!!

And you still feel good after you eat it. It’s got sweet potatoes and dill and some crunchy radishes. Really, it’s clean tasting and creamy at the same time. It’s the perfect side dish for everything you make this summer.

I served this beautiful, colorful salad with fish one night and then on top of a crisp green salad on the second night. Both were just perfect!

Also, you should try my simple recipe for Vegan Potato Salad.

healthy sweet potato salad

healthy sweet potato salad

Here are some of the awesome healing ingredients in this healthy sweet potato salad recipe:

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…

Parsnips will help you knock a cold out of your system. So if you have a common cold with headaches, muscle aches, and a stuffy nose, try eating parsnips. They can also help ease arthritic pain.

Dill is considered a chemoprotective in that it can help neutralize some carcinogens. It also helps fight bacteria in the body.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Radishes are good for your tissues, blood vessels, teeth and bones. They also can help regulate your blood pressure and can ease the symptoms of asthma and other respiratory ailments. In this sweet potato salad, they also add a good amount of crunch and peppery bite.

healthy sweet potato salad

Healthy Sweet Potato Salad
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Recipe type: salad, side dish
Cuisine: paleo, healthy, sweet potatoes, vegetables, vegan, vegetarian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This healthy potato salad is so colorful and so flavorful, you'll love it even more than your favorite mayonnaise-y dish!
Ingredients
  • 1 lb sweet potatoes (I used a mixture of orange, white, and purple ones), unpeeled, cut into ½-in. pieces
  • 1 Tbs extra-virgin olive oil
  • 2 parsnips, peeled, cut into 1-in. pieces
  • 1 cup vegetable broth
  • pinch of sea salt
  • 1 Tbs fresh dill, chopped
  • 2 radishes, sliced
  • 2 scallions, sliced
Instructions
  1. Preheat the oven to 400°F convection setting, or 425°F regular bake setting.
  2. Line a baking sheet with parchment paper.
  3. Toss the potatoes with the oil and spread them out on the baking sheet.
  4. Sprinkle with sea salt.
  5. Roast the potatoes in the oven for about 15 - 20 minutes or until they are cooked through.
  6. Meanwhile, put the parsnips, vegetable broth and a pinch of sea salt into a medium saucepan.
  7. Place over medium heat and bring to a boil.
  8. Reduce heat and simmer until the parsnips are soft, about 20 minutes.
  9. Pour the parsnip mixture into a blender. Cover the blender with a clean dish towel and hold that towel tight over the top while you blend until smooth. NOTE: the towel will allow steam to escape so you can prevent the top blowing off and burning you!
  10. In a large bowl, mix together the roasted sweet potatoes, radishes and scallions. Pour in the parsnip dressing and gently stir to combine.
  11. Add the dill, and serve.
  12. Enjoy!

healthy sweet potato salad

Chickpea Penne With Arugula Pesto

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Arugula can help cool your body down while giving you a good dose of calcium!
chickpea penne with arugula pesto

Is there anything more comforting than a big bowl of pasta? Nope. There’s not. At least not in my book. And this chickpea penne with arugula pesto doesn’t disappoint.

This recipe is great on 2 different fronts. First, there’s the pesto. OMG — this is sooooooooo good! And, it takes only 5 minutes to make. Next, there’s the beauty and deliciousness of the grain-free pasta made from chickpeas. Well, this is nothing short of genius!

I would serve this to a crowd of eve the pickiest eaters. But, truth be told, the last time I made this, it was all for me. Yes, it’s a really big bowl, I know, but I was home all by myself and I felt like I deserved the queen’s treatment. And this did the trick. And no, I didn’t eat the whole bowl. Well, at least not in one sitting… This was a totally decadent treat for me. A night home alone. A hot bath. A big bowl of this chickpea penne with arugula pesto. A nice glass of Sauvignon Blanc. Yup, certainly queen-like!

Basil pesto has always been a go-to for me. But recently, I started experimenting with pestos made from different herbs and greens and other interesting veggies. I can honestly say that this arugula pesto is amazing. I have started to like it even better than my traditional beloved basil pesto.

As soon as I admitted my love for all things pesto, I started seeing recipes all over the place. I just want to give a shout-out to Emily at A Nutritionist Eats for opening my eyes to arugula pesto.

chickpea penne with arugula pesto

chickpea penne with arugula pesto

Here are some of the great healing ingredients in this chickpea penne with arugula pesto:

Arugula has a good amount of calcium and it also contains vitamins A, C and K. It is rich in potassium and it’s extra beneficial in the summer because it actually cools the body down. This delicious peppery green is also believed to be a libido booster. One of the first things I learned when I started really taking care of my health through proper nutrition, was to substitute dark greens for lighter greens whenever possible. One of the easiest, tastiest, and healthiest switches you can make is to swap out some of your lighter salad greens for peppery, dark arugula.

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe uses zested lemon peel and lemon juice.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice.

chickpea penne with arugula pesto

Chickpea Penne With Arugula Pesto
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Recipe type: simple, pasta, comfort food, pesto
Cuisine: pasta, American, Italian, grain-free, dairy-free
Author:
Prep time:
Cook time:
Total time:
Serves: 3
Arugula pesto is even better than basil pesto! This is awesome. And it takes only 5 minutes to make it. Use grain-free pasta like I did, or substitute your own favorite pasta!
Ingredients
  • ½ lb grain-free chickpea pasta (or use your favorite pasta), cooked al dente, and drained (SAVE ABOUT ⅓ CUP OF THE PASTA COOKING WATER FOR THE PESTO!!!)
  • 2 cups arugula
  • 3 Tbs extra-virgin olive oil
  • Juice and zest from one lemon
  • ½ cup raw cashews
  • 2 garlic cloves, chopped
  • 2 Tbs vegan Parmesan (or whatever Parmesan makes you smile)
  • Sea salt to taste
  • pinch of dried red pepper flakes, or to taste
Instructions
  1. Put the cooked pasta in a large bowl. (Be sure to reserve about ⅓ cup of the pasta cooking water, and set that on the side in case you need it for the pesto.)
  2. Put all remaining ingredients in a food processor and process until finely minced. Add as much of the reserved pasta cooking water as you need to make it a creamy pesto-y consistency.
  3. Toss the pesto with the pasta.
  4. Enjoy!

chickpea penne with arugula pesto

Easy Tandoori Chicken

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Tandoori spice contains turmeric and ginger… both so healing!
easy tandoori chicken

Sometimes, I get a really strong craving for Indian food. But, it’s not often that I can get anyone I’m with to agree with me. For some unfortunate reason, I’m surrounded by people who think they dislike Indian food. I maintain that they have some wrong ideas about what good Indian food tastes like, but instead of arguing, I make this simple tandoori chicken along with whatever more strongly spiced food I feel like eating, and it’s a win-win.

This easy tandoori chicken recipe really is just that. It’s so easy. And, it’s perfect for anyone who thinks they don’t like Indian food. It has only the slightest hint of traditional spices and everyone likes it. Yes, even those who swear they hate this kind of food. A big thanks to Michelle at Nom Nom Paleo for creating the original recipe!

So, depending on who your audience is, you can call it whatever you like. I recommend something like: Really Good Roast Chicken, or Yogurt Marinated Chicken…

I suggest making a big batch of this chicken because the leftovers are awesome. Shred it up and top salads with it. Make sandwiches with it. Or, my personal favorite: Eat it straight out of the fridge with your hands…

When I was working at my first job ever in New York City, I used to take myself out to lunch to a dirty little place that I just thought was the greatest. I would sit at a stool at the counter and order curried chicken salad. This chicken, shredded up, with a little mayo, curry powder, and raisins or dried cranberries… OMG… it is soooooo good. Roll this in a collard leaf and now you’re talking….

And really, who doesn’t need an easy four-ingredient (five, if you count the salt) dinner recipe in their repertoire?

If you want to try another one of my chicken recipes, try my Sprouted Grain Chicken Cutlets.

easy tandoori chicken

easy tandoori chicken

There are only a few ingredients in this easy tandoori chicken, but they are good for you:

Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…

In eastern medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus.

Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe uses fresh lemon juice.

Tandoori spice mixes usually include turmeric and ginger. Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric. Ginger is also a Chinese herb (Gan Jiang) that warms the body. It’s especially good during cold weather and also during seasonal changes. So, when it’s winter or when winter is trying to turn into spring, and we (those of us on the east coast) get some of these cold, raw, damp days, ginger will make you feel better and will help boost your immune system. Old folklore shows that ginger was rubbed on scalps to stop baldness. And, in some circles, a ginger paste is still rubbed on arthritic joints to stop pain (don’t try this at home unless you are diagnosed with a cold-condition by an acupuncturist).

Easy Tandoori Chicken
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Cook time:
Total time:
Serves: 4
This recipe is made with 5 ingredients. Everyone will like it -- even those who say they don't like Indian food!
Ingredients
  • 8 chicken thighs (with bone and skin) (about 2-1/2 lb.)
  • Sea salt
  • 1 cup coconut yogurt (use full-fat)
  • 1 Tbs Tandoori spice mix (here's one)
  • Juice of ½ a lemon
  • coconut or olive oil for greasing the rack
Instructions
  1. Generously season the chicken with sea salt.
  2. In a large bowl, combine the yogurt, tandoori spice, and lemon juice.
  3. Stir until well combined.
  4. Add the chicken.
  5. Mush it all up with your hands so that the chicken is well coated.
  6. Cover the bowl and place it in the fridge for a few hours or overnight.
  7. Heat your oven to 375°F convection setting, or 400°F regular bake setting.
  8. Cover a large baking tray with foil. Place a rack on top of the tray. Brush the rack with oil.
  9. Arrange the chicken on the rack, skin-side-down, making sure the pieces are not touching each other.
  10. Roast in the oven for 20 minutes, then flip the chicken over and roast for another 20 to 30 minutes, or until the chicken is cooked through and the skin is crispy and browned.
  11. Enjoy!

easy tandoori chicken

Sprouted Grain Chicken Cutlets

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Seeds can be your best friend. Many of them are great for digestion and are considered longevity foods. This chicken’s got a bunch of ’em…

sprouted grain chicken cutlets

This is my number 1 go-to recipe. Everyone likes it. Everyone. Ok, well, not my vegetarian and vegan friends. But everyone else. And, I’m going to be bold and say that about 90% of all those who eat it, ask me for the recipe. This recipe for sprouted grain chicken cutlets is that good. I know, you may be dubious, but don’t roll your eyes until you’ve tried it.

This chicken is crispy. The outside layer actually crunches in your mouth, but the chicken itself stays so moist. This is due to a combination of things. First, I highly recommend using boneless chicken thighs, not breasts — these are more flavorful and they don’t dry out like breasts can. Also, I use olive oil, not eggs, to moisten the chicken before dredging it in the magically easy crispy coating mixture.

And, about that magical coating mixture… it’s so easy to make (see the recipe below) and it contains superfoods to heal your body. Ummmmm…. what are you waiting for? You’ve got to try this one!

Perhaps the best part of this sprouted grain chicken cutlets recipe is its versatility. Sometimes I make them into Chicken Milanese by piling a huge mound of salad greens and tomatoes on top. Sometimes, I serve them as-is with a few dipping sauces. Sometimes, I make them into a Chicken Parmesan of sorts. But I alwaysmake enough so that I can store leftovers in the fridge. These magically cutlets make the best leftovers. Cut them up for salads, sandwiches, or just eat them straight out of the fridge.

Okay, are you ready to make them?

And, if you are looking for another awesome chicken recipe, try my Chicken Souvlaki Bowls.

sprouted grain chicken cutlets

sprouted grain chicken cutlets

Here are some of the great healing ingredients in these sprouted grain chicken cutlets:

Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc…. In this recipe, I prefer to use garlic powder instead of fresh garlic because sometimes the fresh garlic can burn here, and I hate the taste of burned garlic.

Chia seeds are ancient seeds that got their name from the Mayan word for “strength”. These tiny seeds have the unique ability to turn liquid into a gel-like substance when making puddings and they are great added to smoothies and shakes. They are really good for you because they are rich in omega-3 fatty acids, antioxidants and fiber.

Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.

Sesame seeds (the black ones) are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This herb is good for so many things, including headaches, constipation, dizziness, and even helping with lactation. White sesame seeds also have many great nutritional benefits. They are also an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. For this recipe, you can use black or white seeds, or a combination of both.

Flax seeds can relieve constipation and lower cholesterol.

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world! For this recipe, dried onion flakes (the ones you can buy in a jar) are perfect!

sprouted grain chicken cutlets

Sprouted Grain Chicken Cutlets
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Recipe type: chicken, main course, whole grains
Cuisine: American, classic, comfort food, simple
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This is my most-requested recipe. Make a batch of this and you will have healthy dinners all week long.
Ingredients
Instructions
  1. Preheat your oven to 400° F convection setting, or 425°F regular bake setting.
  2. Line a baking sheet with parchment paper.
  3. Pour the oil into a shallow pie plate or bowl.
  4. In a second shallow pie plate or bowl, combine the cereal, seasonings, and seeds. Stir until combined well.
  5. Roll each piece of chicken in the oil and then in the seed mixture, making sure each piece is well-coated. Place the chicken onto the tray, making sure that they are not touching each other.
  6. Bake in oven for 20 minutes, or until cooked through.
  7. Enjoy!

 

sprouted grain chicken cutlets

4 Ingredient Vegan Potato Salad

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Potatoes can actually be great for your digestion…

4 ingredient vegan potato salad

I have a fickle relationship with potatoes. Sometimes I love them and sometimes I hate them. Well, really, I always love the taste of them, but I don’t always love the way my body reacts to them. That being said, when I use really good quality organic potatoes, I’m usually a happy camper. And, in my book, there is nothing better than a good potato salad as a side dish. For everything. And this 4 ingredient vegan potato salad is the easiest side dish ever. And just to sweeten the pot — it stays delicious for many days in the fridge…

My favorite food of all times is french fries smothered in brown gravy. Yes, I really said that out loud. I don’t know why, but it feels kind of cathartic to release that info…

So, when I say sometimes I’m afraid potatoes won’t agree with me, maybe that has something to do with it… hmmmm…

“What makes this potato salad vegan”, you ask? It’s made with an aquafaba-based mayonnaise. Aquafaba is a creamy blend of chickpeas and kombu and it’s awesome (way better than it sounds)! You can buy aquafaba based jars of mayo now in some markets. This condiment is truly the work of a genius.

When I made this 4 ingredient vegan potato salad last week, I served it several times. To several different people. Not even one of them knew it wasn’t made with a full-fat creamy regular mayonnaise. Even better, nobody could tell that I was serving 3-day-old potato salad. I know, it makes you a little scared of receiving a dinner invitation from me, doesn’t it?

Anyway, this recipe couldn’t be easier. It almost seems silly to post the recipe. But, I will.

And, if you are looking for another great easy potato recipe, try my recipe for Crispy Spicy Roasted Potatoes.

4 ingredient vegan potato salad

Here are the great ingredients in these every-so-simple 4 ingredient potato salad:

Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutritious sister, regular old potatoes can be just what the doctor ordered.

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular… The mayonnaise I love for this recipe is made from aquafaba (chickpeas).

Dill is considered a chemoprotective in that it can help neutralize some carcinogens. It also helps fight bacteria in the body.

Sea salt contains magnesium, calcium, potassium, zinc, iron, and iodine — all minerals that are necessary for a healthy body. Himalayan sea salt is good for your bones, sleep, libido, muscles, and heart. Be aware, sea salt is not the same thing as traditional table salt…

4 ingredient vegan potato salad

4 Ingredient Vegan Potato Salad
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Recipe type: potatoes, side dish, salad, simple
Cuisine: American, traditional
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This is the easiest, most delicious side dish ever! You need to make this... and it keeps well in the refrigerator for days!
Ingredients
  • 1-1/2 lb small red potatoes, unpeeled, quartered or cut into 1-inch pieces if potatoes are large
  • ½ of a red onion, minced
  • 3- to 4- Tbs vegan mayonnaise (I used this one)
  • ½ tsp dried dill or 2 tsp fresh dill, minced
  • sea salt, to taste
Instructions
  1. Boil the potatoes just until they are tender; do not overcook them!
  2. Drain and rinse under cold water.
  3. In a large bowl, gently toss the potatoes with the onion, mayonnaise, dill, and salt.
  4. Serve alongside everything and enjoy!

4 ingredient vegan potato salad

Cauliflower Chickpea Soup

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Chickpeas can soothe irritability and boost your mood!

cauliflower chickpea soup

This is one of my most-requested soup recipes (especially from my daughter — it’s her favorite). I first published this cauliflower chickpea soup recipe many years ago when I first started blogging. In fact, this soup is one of the reasons I started blogging — so many people wanted this recipe, that I figured I would post it on-line… and the rest is history.

Now, years later, my daughter came to visit this week and it still put a big smile on her face when she called me on her way here and said she was hungry and I was able to tell her that this soup was waiting for her. You just gotta love a kid who can be made happy by the little things in life…   It makes me especially happy that she loves food and I love to cook!

The creaminess of this soup is unparalleled. Yet, there’s no cream — it’s completely vegan. There’s not even any non-dairy milk in it. The base of this soup is entirely made from cauliflower, onion, and garlic. It gets whizzed up in the blender and the result is like a bowl of chowder that tastes like it’s made with heavy cream.

This cauliflower chick pea soup recipe can be whipped up on a busy week night. It’s also impressive enough to serve when you are entertaining.

I can’t say enough good things about this soup.

It’s really creamy and decadent tasting.

It’s really easy to make.

It works perfectly as leftovers — so, if you make a big pot and put it in the fridge, you will be able to eat healthy all week long.

It really is perfection in its simplicity.

If you want another great recipe with mood-lifting chickpeas, try my recipe for Vegetable Hummus Dip.

cauliflower chickpea soup

cauliflower chickpea soup

This soup is simple, but it has great healing ingredients:

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier. And, as in this soup, it makes an awesome substitute for cream!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

cauliflower chickpea soup

Cauliflower Chickpea Soup
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Recipe type: soup, comfort food
Cuisine: vegan, vegetarian, simple
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This simple soup is vegan, decadent, and just perfect in it's simplicity!
Ingredients
  • 2 Tbs extra-virgin olive oil
  • 2 med yellow onion, roughly chopped
  • 1 head cauliflower, roughly chopped
  • sea salt and fresh ground pepper, to taste
  • ½ tsp hot red pepper flakes, or to taste
  • 5 garlic cloves, smashed
  • 2 16-oz cans chickpeas, drained and rinsed
  • white truffle oil, to drizzle on soup when serving
Instructions
  1. Heat the oil in a large pot over medium heat.
  2. Add the onions and garlic and cook, stirring, about 3 minutes.
  3. Add cauliflower, red pepper flakes, about 2 tsp salt (or to taste), and about 20 grinds of black pepper.
  4. Pour in 6 cups of water.
  5. Bring to a boil, then reduce the heat, cover partially, and simmer for 40 minutes.
  6. Pour the soup, in 3 batches, into the blender and whiz it up until completely creamy and smooth. (I used my Vitamix and it worked great.) *NOTE: when pureeing hot liquid in blender, cover the top tightly with a clean dish towel so that the steam can release and you can stay safe!
  7. As the batches are pureed, pour them into a large bowl. When all are done, transfer the soup back into the pot and add the chickpeas to the soup in the pot, and simmer for 15 minutes.
  8. Ladle into bowls and drizzle a little bit of white truffle oil on top of each bowl.
  9. Enjoy!

cauliflower chickpea soup

Broccoli Pizza Crust

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Did you know that  eating broccoli can make you feel less irritable…?

broccoli pizza crust
 Pizza can be a girl’s best friend. Yes, I said it. And I meant it. And no, you won’t be the first non-believer. If I had a nickel for every person who thinks I can’t make my favorite comfort foods both delicious and healthy, I’d be rich. It’s true that I try not to eat grains, and I don’t eat cheese. But, it is also awesome-ly true that I make the best healthy pizza around. So, for all of my friends out there who are working with me to get your-over-40-amazing-selves energized and healthy… this broccoli pizza crust recipe is for you.

There’s nothing sexier than a woman eating pizza. Except maybe if she’s slurping up a big bowl of spaghetti…

I mean, who doesn’t love a woman who can eat?

Eating a salad just doesn’t have the same appeal. But eating pizza with your hands… that’s a beautiful sight!

At least, that’s what I’ve been told. Then again, I have to remain open to the possibility that I’ve been told that because in my younger days I was able to eat an entire full-size pizza all by myself. I could probably still do it now, but I’ve got more sense. Or more control. Or more… something.

Anyway, this broccoli pizza crust is awesome.

I’ve made my share of grain-free pizza crusts. This one is great. It gets crisp enough so that you can hold a slice in your hands without it drooping all over the place. And it has a nice cheesy taste, but there’s no cheese. And I even like the green color. And once you top it with your awesome toppings, it’s drool-worthy.

If you love broccoli, you should also try my Chopped Broccoli Salad recipe.

broccoli pizza crust

Here are some of the healing powers of this broccoli crust pizza topped with my toppings:

Broccoli has a lot of potassium and is great for brain function; it also has magnesium and calcium to help regulate blood pressure. It’s also good to clear your body of excess heat and it actually can help your vision too. I love foods that make you feel better mentally as well as physically, and broccoli is one of those foods — it can lessen feelings of irritability.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, iron, zinc, and selenium to your diet. Nutritional yeast is a complete protein and also contains fiber, so it’s a really good thing!

I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc…. Research also shows that garlic may be a great herb to ward off cancer, and also to lower cholesterol. I know several moms who put a few drops of garlic oil into their child’s ear to get rid of an ear infection — this is one multitasking herb!

broccoli pizza crust

broccoli pizza crust

Broccoli Pizza Crust
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Recipe type: paleo, whole30, vegetarian, comfort food
Cuisine: Italian, pizza
Author:
Prep time:
Cook time:
Total time:
Serves: 2
This pizza is grain-free and dairy-free. Follow this recipe for an awesome crust, and feel free to vary the toppings to your liking... after all, a good pizza should make you smile!
Ingredients
  • For crust:
  • 20 oz fresh broccoli florets
  • ½ cup nutritional yeast (I like this kind)
  • 1 cup shredded vegan Parmesan cheese (or you can substitute regular Parmesan)
  • 4 eggs
  • Here's what I topped my crust with:
  • Fresh Basil, sliced and whole leaves
  • vegan mozzarella cheese, cubed
  • pizza sauce (here's an organic one, but it's a bit pricey, so use whatever you like)
  • fresh minced garlic
  • grape tomatoes, halved
Instructions
  1. Preheat your oven to 425°F.
  2. Spread the broccoli florets out onto a parchment-lined baking tray.
  3. Roast in the oven for 20-mins.
  4. Remove from the oven and let cool for a few minutes.
  5. Transfer the roasted broccoli to a food processor and pulse it 10 times or until the broccoli is finely minced.
  6. Transfer the minced broccoli to a large bowl and stir in the nutritional yeast, Parmesan, and eggs. Mush it up good with your hands so it's well-combined.
  7. Split this broccoli dough in half, and form each one into a ball.
  8. Place each ball onto a parchment-lined baking sheet and press into an 11-inch roundish circle, about ¼-inch thick.
  9. Bake 20 minutes.
  10. Remove from oven and, using the parchment paper as an aid, lift the crust on the paper and then carefully flip it onto another piece of parchment paper, put it back on the sheet, and then back into the oven for 15 minutes, or until the edges are starting to crisp up a bit.
  11. Remove from oven and top with a little pizza sauce (you will only want to use about ¼ cup), minced garlic, tomatoes, and vegan cheese.
  12. Bake an additional 15 minutes.
  13. Remove from the oven and top with fresh basil.
  14. Slice and serve.
  15. Enjoy!

broccoli pizza crust

Blood Orange Salmon With Turnip Noodles

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Change up your usual salmon dinner and try this blood orange salmon with turnip noodles…

blood orange salmon with parsnip noodles

I think I’m pretty intuitive. So, the other day when I “felt” that people were craving a more substantial dinner than I’ve been providing lately, I just went with it. Haha… the looks I was getting from my non-vegan crew because I’m in a vegan phase, really could have been read my anyone — no special intuition necessary! I felt the love when I served this blood orange salmon with turnip noodles.

I always honor dinner requests. Well, almost always — but if I can, I do. It’s fun for me to create and cook dishes to satisfy whatever anyone is craving at that particular time. Lately, I’ve been on a vegan kick. Unfortunately for me, not everyone else who I’ve been feeding shares that same love of vegan food… So, when the request was made for fish, I was happy to oblige!

Sometimes when I get a request, I pour over saved blog posts, dog-eared cookbooks, and a mass of unorganized post-it notes that I’m embarrassed to say are stuck every where on my counter where there is any surface space left. This time, I remembered several recipes I had seen for salmon dishes that included vegetable noodles. One of those inspirational recipes comes from one of my favorite blogs, Foodie Crush.

I think this dish would be good with grapefruit, oranges, or tangerines, but really, just look at the pretty color of these blood oranges. Anytime I see these beauties at the market, I buy a few and fit them into whatever recipes I can. This is the first time I ever tried turnip noodles, and I have to say that they are awesome. You can either spiralize your own turnips or, if you are as lucky as I was to find them pre-noodled, buy at least one big package!

If you love salmon as much as I do, you should also try my recipe for Slow Roasted Salmon With Smoked Salmon Rollups.

blood orange salmon with parsnip noodles

Here are some of the great healing ingredients in this recipe for blood orange salmon with turnip noodles:

Salmon is the perfect food to nourish the blood and the yin. It’s especially great for women because it raises fertility levels by promoting a healthy endometrial lining. Salmon is also great for anyone who is in need of additional iron. Be sure to buy wild salmon because the levels of mercury are lower than in farmed salmon. This beautiful fish also contains large amounts of omega-3 fatty acids, making it a good food source to combat breast cancer, Alzheimer’s, asthma, depression and diabetes. Lately there’s also been a lot of evidence that salmon is great at reducing intestinal inflammation and that it’s also good for your joints and muscles.

There are a lot of reasons to eat turnips. They are great for indigestion, and can help relieve that horrible bloated feeling we all get sometimes by reducing excess gas and diarrhea. Research shows that turnips contain a substance that may reduce your risk of colon, prostate, and lung cancer. In Chinese medicine turnips (wu jing) are known to help reduce inflammation and phlegm, and they can even help lessen your cough.

Blood Oranges are oranges with extra anthocyanins. Anthocyanins are compounds found in many plant-based foods. These compounds can help prevent certain cancers and can help with brain function. Oranges, of any kind, will help boost your levels of vitamins A, B and C. In Chinese medicine oranges have been used for many years to help coughs, colds and anorexia. Lately, oranges have been widely touted for their ability to help heal colon cancer. I peel my oranges and lay the rinds in the sun to dry, and save them for tea or for cooking because the orange rinds are an actual Chinese herb. I dry out the peels of oranges, tangerines, clementines… whatever I have. Dried tangerine peel, or “chen pi” as it’s known in Chinese medicine, is one of the greatest and most easily accessible herbs around. It’s especially good for digestive issues like abdominal discomfort, distention, fullness, bloating, belching, and nausea. It’s also great if you have a cough with a heavy or stuffy chest.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

blood orange salmon with parsnip noodles

Blood Orange Salmon With Turnip Noodles
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Recipe type: fish, seafood, vegetable noodles, paleo
Cuisine: recipe inspired by: Foodie Crush
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This dish is beautiful, delicious, healthy, and so impressive. It's easy enough to make on a weeknight, but it's impressive enough to serve to your guests!
Ingredients
  • For turnip noodles:
  • 1 lb turnip noodles (either spiralize your own with a few turnips, or buy a package of pre-noodled turnips). ** Feel free to use whatever type of veggie noodles you like here if turnips aren't your thing...
  • 1 tsp extra-virgin olive oil
  • sea salt and black pepper, to taste
  • 2 scallions, sliced
  • 5 large garlic cloves, smashed
  • For salmon:
  • 2 Tbs plus 1-tsp coconut sugar
  • 1 blood orange, zested and sliced
  • 1 tsp five-spice powder
  • ½ tsp sea salt
  • 20 grinds of black pepper
  • 1-1/2 lb wild salmon fillet, skinned, and cut into 4- to 6-pieces
  • 1-1/2 Tbs Dijon mustard
  • 2 Tbs chopped cilantro, for garnish
Instructions
  1. Preheat the oven to 450°F.
  2. Heat 1 tsp oil in a large saute pan over medium-high heat.
  3. Add the turnip noodles, scallions, garlic, and some salt and pepper.
  4. Using tongs, toss the parsnip noodles around in the hot oil for about 5 minutes, or until the noodles start to soften.
  5. In a small bowl, combine the coconut sugar, orange zest, five-spice powder, sea salt, and black pepper.
  6. Spread the noodles in the bottom of a 13 x 9-inch glass baking dish.
  7. Sprinkle half of the coconut sugar mixture on top of the noodles, and toss to combine.
  8. Lay the salmon portions on top of the noodles.
  9. Spread the Dijon mustard evenly on top of the salmon pieces.
  10. Sprinkle the remaining sugar mixture evenly over the top of the Dijon mustard.
  11. Bake the dish in the oven for about 15 minutes, or until the salmon is cooked how you like it (I like mine still juicy and pink in the center).
  12. Remove the dish from the oven, and garnish with cilantro and the orange slices.
  13. Enjoy!

blood orange salmon with parsnip noodles blood orange salmon with turnip noodles

Simple Fresh Vegetable Soup

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This soup has lots of garlic and scallions to keep your immune system strong!
simple fresh vegetable soup

This soup is dedicated to all of my over-40-women-friends… those of you who want all that you deserve: inner health, outer beauty, youthful insides and outsides, a healthy immune system, balanced hormones, weight loss, radiant skin… I know, it sounds like a tall order, but this soup really does have ingredients to heal you inside and out and make you feel and look younger. It’s not magic. Well, actually, it kind of is a little like magic… This simple fresh vegetable soup is the complete package for every woman over 40.

And, it’s really easy to make, so it won’t mess with your work schedule or your busy life.

And, it can be made with whatever fresh veggies you have in your fridge.

And, the base is made with packaged broth.

And, you can just put the whole pot in your fridge and eat it all week long.

One of the things that I tell my clients is that if you make a big pot of healthy soup at the beginning of the week, you will have no reason to grab unhealthy snacks when you come home famished.

OMG, I sound like a commercial for soup! Haha… I’m not selling this soup — I promise —  but I do love it!

Okay, back to this simple fresh vegetable soup. This is so good. The veggies are cooked perfectly — you know what I mean — not mushy but not too crunchy. And the garlic infuses the broth so it has just the right amount of flavor. And there are some non-traditional vegetable soup ingredients like capers and chipotles so that you really feel like a gourmet when you try it.

I topped my soup with some vegan Parmesan, but feel free to use some croutons (preferably grain-free), or some crumbled crackers.

Right about now, I’m getting really sad that there’s no more soup left in my pot…

If you are looking for another easy soup recipe, try my Slow Cooker Vegan Split Pea Soup.

simple fresh vegetable soup

simple fresh vegetable soup

Here are some of the awesome healing ingredients in this simple fresh vegetable soup:

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

I love mushrooms. In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around.1 However, I was taught to stay away from the plain white button shrooms that are so readily available. Recently, however, I learned that I was doing myself a disservice by avoiding these mushrooms. It turns out, if you make sure they are organic, there are lots of benefits in button mushrooms! They are detoxifying, can help get rid of phlegm, ease diarrhea, are good for circulation, and new research has shown that if you eat them often enough, they can reduce cancer cells in the body.

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Capers, although small in size, are a big source of anti-oxidants, and they actually can make you feel better emotionally because they activate the “happiness” center of your brain.

simple fresh vegetable soup

Simple Fresh Vegetable Soup
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Recipe type: soup, paleo, whole30, vegan, vegetarian, simple
Cuisine: American, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This is the easiest veggie soup recipe, yet it tastes gourmet! It makes the perfect leftovers all week long!
Ingredients
  • 1 qt vegetable broth
  • 6 garlic cloves, smashed
  • 4 scallions, sliced (including the root end)
  • 1 green bell pepper, diced
  • 1 14.5 oz can diced tomatoes
  • 2 carrots, peeled and sliced
  • 2 celery ribs, chopped
  • 1 med zucchini, diced
  • 1 head broccoli, crowns cut into florets, stems sliced
  • 8 oz white button mushrooms, chopped
  • ¼ lb sun-dried tomatoes, rehydrated in some hot water, sliced
  • ½ cup fresh parsley, roughly chopped
  • sea salt and black pepper
  • ½ tsp dried hot red pepper flakes
  • 1 tsp chipotle pepper with adobo (either just use the sauce or mince the peppers)
  • 3 tsp capers, drained
  • vegan Parmesan cheese shreds, for garnish (optional)
Instructions
  1. Pour the broth and tomatoes into a large pot. Bring to a simmer.
  2. Add the garlic, bell peppers, carrots, celery, and broccoli.
  3. Simmer 5 mins.
  4. Now add the rest of the ingredients. Stir and cook 20 minutes, or until the veggies are cooked al dente.
  5. Ladle into bowls and top with Parmesan.
  6. Enjoy!

simple fresh vegetable soup

Paleo Eggplant Meatballs

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Here’s a meatball that can reduce inflammation… really!
paleo eggplant meatballs

Food in “ball” form is just fun. But, then again, I think finger food and appetizers just taste better than big portions of food. It just tastes does. It’s like food on a stick — when my kids were young, I’d cut up whatever I was serving for dinner and stack ( the bites on toothpicks; it worked like a charm. Meatballs are awesome (and don’t require any sticks). These paleo eggplant meatballs have no meat in them. They taste like little bites of eggplant parmesan. But, this recipe contains no grains and no cheese. And no, they don’t taste like air or like cardboard (as I have been asked by some doubter-friends).

I served these meatless balls for dinner the other night on top of my favorite grain-free fettuccine and my favorite marinara sauce.

The next day, I ate some for lunch on top of a salad with a vegan Caesar dressing — this was so good!

And, truth be told, the rest of the batch was eaten straight from the container in the fridge, without even heating them up. And yup, I liked them this way too.

The original recipe for these paleo eggplant meatballs is from a great blog called Every Last Bite.  I’m addicted.

Next up, I’ll be making these balls into burgers. Hmmmm, I think topped with some caramelized onions and vegan cheese… OK, now I’m hungry. Again.

I’m on a big customized-recipe-creation kick right now (okay… always…), so let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a meatball recipe with your name on it…  So CLICK HEREto be taken directly into my calendar to sign up for your free phone consultation.

If you are looking for another great paleo eggplant recipe, try my Paleo Eggplant Parmesan.

paleo eggplant meatballs

paleo eggplant meatballs

Here are just a few reasons to make these paleo eggplant meatballs:

In eastern medicine, eggplant is added to the diet when there is pain in the body because it’s great for relieving pain and reducing swelling. It’s especially good to eat eggplant when you are experiencing some nasty digestive issues. It relieves stomach pain, helps with dysentery, diarrhea, and painful urinary conditions. Eggplant has also been used topically to treat frostbite and canker sores… talk about a multi-tasking vegetable…

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! During cold and flu season, I recommend onions to everyone, and in lots of ways and forms; they actually can rid the body of bacteria.

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour to hold the balls together.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects. In these meatballs, I used dried basil, but please feel free to add some fresh basil too.

paleo eggplant meatballs

If you make this Paleo Eggplant Meatballs recipe, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Paleo Eggplant Meatballs
5.0 from 3 reviews
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Recipe type: meatballs, vegetarian, grain-free, paleo, Italian
Cuisine: recipe adapted from: Every Last Bite
Author:
Prep time:
Cook time:
Total time:
Serves: 4
These are meatless meatballs that won't make you miss the meat. Wow, that's a mouthful... and these are deliciously healthy mouthfuls!
Ingredients
  • 1 medium/large eggplant, diced
  • 1 medium onion, diced
  • 5 large garlic cloves, smashed
  • 1 Tbs extra-virgin olive oil
  • sea salt and black pepper
  • 1 cup almond flour (I buy mine by the case, here)
  • 1 tsp dried basil
  • ½ cup vegan Parmesan cheese, shredded
  • 1 egg white, beaten with a fork
Instructions
  1. Preheat the oven to 400°F.
  2. Line a baking tray with parchment paper.
  3. Place the eggplant, onion, and garlic on the baking tray and toss with the oil and a bit of salt and pepper.
  4. Roast in the oven for about 45 minutes, or until you start to see some charred edges.
  5. Remove from oven and now reduce the oven temp to 375°F.
  6. Scrape the roasted veggies into a food processor. Pulse 10 times -- you want there to still be some chunks in the mixture.
  7. Transfer the veggie mixture to a large bowl and stir in the almond flour, basil, Parmesan and egg white. Combine well.
  8. Roll into golf ball - size balls. (I found it easier to do this with wet hands).
  9. Arrange the balls on the baking tray (use the same piece of parchment paper).
  10. Bake for about 50 minutes, without turning the balls over. You will know they are done when they release from the parchment paper without sticking. Make sure you let the balls cool before you try to release them completely; this will help them release more easily without sticking.
  11. Enjoy your balls with your favorite pasta, sauce, salad, sandwich...

paleo eggplant meatballs