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Healthy Babaganoush

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This Healthy Babaganoush recipe is fresh, smoky, creamy, and just plain delicious. This will become your new go-to dip for barbecues, picnics, and everything in between.

healthy babaganoush

Eggplant is one of my favorite vegetables. And eggplant dips… well, I just love them. I guess that’s why babaganoush has always been a go-to dip for me. But, I never used to make it myself. I’d buy it at a Mediterranean restaurant or a deli, or wherever I could find it. For some reason, I had no problem making my own hummus, but when it came to making a Healthy Babaganoush, I never gave it a second thought.

And then I tried it.

And it was awesome.

And I saw how easy it is.

Really. It couldn’t be easier. Roast the eggplant. Put everything in the food processor. Whiz it up. Done. Sooooooo good…

Everyone needs an easy go-to dip in their cooking repertoire. This is it. There are only a few ingredients and the processor does the heavy lifting… and it’s good for you!

My sister-in-law’s family used to own a restaurant and they made the best babaganoush. So every time we’d go to their house, I would hope that there would be a big bowl of this creamy eggplant dip on the table. Sometimes I lucked out lo and behold it would be there. I’m not sure why I never attempted to make this on my own… usually, if I like something I make it myself, especially if it’s something simple. This dip always tasted so good that I guess I never realized how easy it is to make it myself. I feel like I have a big “L” on my forehead for not having realized this until now. Oh well, better late than never.

So, don’t be like me… make it now. You won’t be sorry.

My favorite thing to dip in this Healthy Babaganoush is big fat homemade sourdough croutons — I almost always have these on hand. And radishes… it’s so good with radishes…

In Chinese medicine, we use eggplant to help reduce inflammation, lessen pain, and smooth your digestion. Isn’t it awesome when healthy food is actually really delicious?What an awesome way to use food as medicine.

And, if you are looking for another healthy dip recipe, try my Vegan Spinach Artichoke Dip.

Healthy Babaganoush

Here are some of the healing ingredients in this Healthy Babaganoush recipe:

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…

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….

Sesame seeds have many great nutritional benefits. They are 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. Black sesame seeds are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This recipe uses tahini sauce, which is a paste made from sesame seeds and oil (I buy this read-made in a can or a jar).

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.

healthy babaganoush

Healthy Babaganoush
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Recipe type: dip, appetizer
Cuisine: vegan, vegetarian, dairy-free, nut-free, grain-free, gluten-free
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This Healthy Babaganoush is the creamiest, most deliciously smoky eggplant dip -- and it's so easy to make.
Ingredients
  • 2 medium eggplants, sliced in half vertically
  • 3 medium garlic cloves, minced
  • juice of one large lemon
  • ¼ cup tahini
  • salt, to taste
  • ⅓ cup extra virgin olive oil, plus 2-Tbs to rub on the eggplant prior to roasting
  • pinch of cumin
  • pinch of smoked paprika (or traditional paprika), optional
  • chopped cilantro or parsley, for garnish
Instructions
  1. Preheat the oven to 450°F or 425°F if using a convection setting.
  2. Rub the cut sides of the eggplant with the 2-Tbs oil.
  3. Place the eggplant, flesh-side down, on a baking sheet lined with parchment paper. Roast in the oven until very soft, about 50 minutes.
  4. When soft, scoop the eggplant flesh into a food processor.
  5. Add the rest of the ingredients (except the paprika) into the processor with the eggplant. Whiz it up until creamy, but not watery. I like to leave a few small chunks in mine.
  6. Sprinkle the top with paprika and cilantro or parsley.
  7. Spoon it into a pretty bowl, and enjoy with croutons, bread, or veggies.

 

 

Healthy Chicken Piccata

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This Chicken Piccata is going to quickly become your new go-to recipe. It’s simple, healthy, and delicious… and it makes for some awesome leftovers.
healthy chicken piccata

Chicken Piccata. Even just the name reminds me of my past. I remember going to old-school Italian restaurants with my family and my favorite thing to order was chicken piccata. But Healthy Chicken Piccata was never a thing. Who knows what ingredients and preparations they used to get it to taste so amazingly delicious… but it definitely wasn’t anything akin to healthy.

I kind of miss those old red-sauce places. You know the ones — they had plastic red and white checkered tablecloths with centerpieces that were made from old wine bottles with candles and all the wax dripped down the sides and hardened. Here in Manhattan there are some of these places left, but you really have to search hard for them.

Calling all of my New York City people: if you know of any of these awesome Italian restaurants, please let me know — I would love to try them. Just being in this environment and smelling all of the amazing aromas coming from some of these grandma-run kitchens, puts me in a good mood and de-stresses me.

A good chicken piccata needs to be lemony and a little buttery. The chicken needs to have a tasty coating and there should be lots of capers all around. And it needs to be cozy, warming, and comforting. This recipe accomplishes all of that while still keeping it healthy. And OMG, it is so good!

And, I have to tell you, this kind of comfort food can be really de-stressing.

reduce stress free ebook

Speaking of reducing stress (which… I mean, who isn’t trying to do this?), if you haven’t already done so, you can download my free ebook all about how to use foods to reduce your stress.

healthy chicken piccata

Keep scrolling for the recipe… but I feel the need to tell you here that capers are one of the foods that can stimulate the happiness center of your brain and can help with your stress levels!

healthy chicken piccata

Here are some of the great healing ingredients in this recipe for Healthy Chicken Piccata:

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….

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. This recipe uses both the juice and the zest.

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…

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.

Ghee is one of the best fats to cook with. Ghee is a clarified butter that has had the milk solids removed and it is lactose free. And, it has the delicious taste of butter.  It has a high smoking point, and it doesn’t have to be refrigerated. I recommend buying organic ghee if possible. Ghee contains conjugated linoleic acid (CLA) which has been shown to lower the risk of heart disease.

healthy chicken piccata

Healthy Chicken Piccata
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Recipe type: nut free, gluten free
Cuisine: chicken, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This Healthy Chicken Piccata recipe is going to quickly become your go-to chicken recipe anytime you need a quick delicious meal.
Ingredients
  • 8 boneless, skinless chicken thighs
  • salt and pepper
  • 1-1/2 cups flour of your choice (I used sprouted quinoa flour because that's what I had on hand, but you can use tapioca flour, rice flour, or any non-sweet flour)
  • 2 Tbs dried minced onion flakes
  • ¼ cup ghee (you may not need this much, but have it on hand)
  • ¼ cup extra-virgin olive oil (you may not need this much, but have it on hand)
  • juice and zest of 1 large lemon
  • 1 large shallot, chopped
  • 4 large garlic cloves, chopped
  • 3 Tbs capers
  • 1-1/4 cups chicken stock or bone broth
  • ¼ cup fresh parsley, chopped
Instructions
  1. Season the chicken with salt and pepper.
  2. Put the flour in a shallow pie plate. Add a generous amount of salt and pepper and the dried minced onion flakes. Stir to combine.
  3. Dredge the chicken in the flour mixture so that it's well coated on all sides.
  4. Heat 2 Tbs of ghee and 2 Tbs of oil in a large pan over med heat. When hot, add the chicken and let brown on one side, then flip and brown on the other side, about 5-mins per side. Then, cover, reduce heat, and let cook for another few minutes or until the chicken is cooked through.
  5. Remove the cooked chicken to a plate -- you may have to repeat with any remaining chicken.
  6. When all of the chicken is cooked and removed from the pan, add the shallot and garlic to the drippings in the pan and cook, stirring, 1 minute.
  7. Add the capers, lemon juice and zest to the pan. Now add the broth. Simmer for about 5 mins or until the sauce is reduced a bit.
  8. Stir in 1 or 2 Tbs of ghee and let simmer 1 min.
  9. Add the chicken back into the pan, sprinkle parsley on top, and serve it right in the pan.
  10. Enjoy!

healthy chicken piccata

White Bean And Kale Soup

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This healing White Bean And Kale Soup is light and comforting at the same time… it’s so delicious!

white bean and kale soup

It’s the middle of the week and that means it’s about time for me to make a big pot of soup. On Sundays and Mondays, oftentimes I feel like creating more complex dishes. You know the kind… the ones that have separate sauces and lots of different components. The one’s that make your kitchen look like a bomb dropped on it. But, come mid-week, I’m all about the one-pot meal. And today, it’s a soup kind of day.

I find all soup comforting. Maybe it’s because it’s served in a bowl. Or maybe it’s because I love the great aroma of all of the things cooking together in one big pot. Or, maybe it’s because I love hot food. I guess it really doesn’t matter why… but it’s a good thing.

And, I’m a firm believer that soup is not just for winter.

I live in the city now, and if you would have told me before I moved here that I would be eating soup year round, I’d have thought you were crazy. I mean, the city in the summer can be really HOT. But, at our house in the burbs where we often kept our windows and doors open to feel the summer breeze, eating soup was a great thing to do as the night cooled down.  Moving into the city though has caused me to pump up the AC way more than I’m used to, so soup season extends here too — sometimes it’s freakin’ cold in here even in the summer!.

But, adapt we must… so the AC cranks up as soon as it gets warm. And, soup season seems continue on much more naturally because sometimes it’s really freakin cold in here… even in the summer.  Haha… how times change.

So, about this particular soup. It really is comforting. And it’s healing. And it’s one of those soups that lets you actually feel the energy seeping into your body as you eat it. Really, you can.

The white beans get a great creamy texture as they cook down. And then to make the soup even creamier, I blended up a little of it and stirred it back into the rest. The fresh rosemary gives it a really awesome herby taste and well, you are just going to love it.

I love to put raw Chinese herbs into my soups while they are cooking. And, depending on what my body needs at the time, I choose my herbs accordingly. This is a totally optional step, and doesn’t effect the recipe at all, but I’d love to help you learn to do this too — because infusing your soup with herbs is just awesome. I put some energy/qi-building herbs in this pot of white bean and kale soup and oh my… it’s like magic.

I have made this soup many times. I’ve seen so many different versions of this soup on so many different blogs that it makes me switch up the recipe a little bit each time I make it but I’ve never been disappointed. This time, as I was about to fire up the stove, I saw yet another recipe for it on one of my favorite blogs: The First Mess. It looked so good, that I had to change up my recipe yet again and implement some new components. I have to give a big thank you to Laura because this is the best version of white bean and kale soup yet!

Another great soup recipe you will love is my Cauliflower Chickpea Soup.

white bean and kale soup

white bean and kale soup

Here’s some of the great healing ingredients in this white bean and kale soup:

Kale is everywhere these days. It is extremely nutritious, and because it to so popular you can find it already washed and prepared in lots of markets. Make sure you clean the kale leaves thoroughly and remove the center thick stems if they bother you (I don’t like to eat these think stems). This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.

Onions are great for your immune system; they are a natural antihistamine. 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!

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.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Rosemary is great for your digestion, your heart, and your libido. It also can help boost your energy.

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….

Also, whenever I cook anything with some liquid, I like to add some Chinese herbs for whatever conditions I feel need help at the time. One of my favorites is Huang Qi (Astragalus). It is great for an over-all strengthening of the body and it’s energy. So, when I set this pot to simmer, I added some raw Huang Qi and let it infuse into the soup.

white bean and kale soup

White Bean And Kale Soup
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Recipe type: soup, vegan, vegetarian
Cuisine: recipe adapted from: The First Mess
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This soup is like energy in a bowl. In a delicious and creamy form. Yum!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1 rib of celery, chopped
  • sea salt and black pepper, to taste
  • 2 garlic cloves, minced
  • 2 sprigs fresh rosemary, leaves finely minced
  • 2 15-oz cans white beans, drained and rinsed
  • 1 bunch Lacinto (black) kale, thick center ribs removed and discarded, leaves chopped
  • 4 cups vegetable broth
  • dried red pepper flakes, to taste
  • juice of ½ lemon
  • 1 stick Huang Qi/Astragalus (optional)
Instructions
  1. In a large soup pot, heat the oil over medium heat.
  2. Add the onion, carrot, and celery.
  3. Season with salt and pepper, and cook, stirring until the veggies soften a bit, about 5 minutes.
  4. Add the garlic, rosemary, beans, and broth.
  5. Bring to a boil, then reduce to a simmer.
  6. Ladle ⅔ of the contents of the pot into a blender and blend until smooth, then stir this smooth mixture back into the pot with the rest.
  7. Stir in the kale.
  8. Cover the pot and cook for 20 minutes.
  9. Remove from heat and stir in the lemon juice.
  10. Season to taste with salt and pepper.
  11. Enjoy!

white bean and kale soup

Beet Hummus

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                           Beets are good for endurance and digestion!
beet hummus

I used to make homemade hummus all the time. I don’t know why I stopped, but stop I did. I think I forgot how easy it is to make it and how much better it tastes than those store-bought containers. But, let me tell you, it is easier to make homemade hummus than it is to go out to the store and buy it! And when you can add in your own flavors, there’s no need to ever buy it. Hmmmm…. I hope I remember this next time. Anyway, this Beet Hummus is delicious! And, look how pretty!

Long, long ago, when I would be preparing for a dinner party, I fixated on the appetizers. I would put out pretty platters of way too many finger foods and dips. I loved to make them and I loved the idea of eating all of my creations with awesome cocktails before dinner.

And everyone would be full before dinner.

Then I got smart. Nobody needs a boatload of appetizers if you are serving a delicious dinner. They may need the cocktails, but not all of that pre-dinner food.

So, now I pick one dip and maybe one finger food and I’m done… OK, so now I feel I have carte blanche to make way too many courses for the actual dinner… but it’s still better…

Last week, when I had some of my favorite people to dinner, I made 2 bowls of this beet hummus and served it with some divine breadsticks, some gluten-free chips, and some fresh carrots and radishes. Yum. That’s all I can say. Just yum.

And if you want a recipe for the best beet side dish ever, you have to try my Pomegranate Glazed Beets!

beet hummus

beet hummus

Here are some of the awesome healing ingredients in this beet hummus recipe:

Beets are SO good for you. I try to find ways to fit them into my meals as much as possible. Really… many times a week. Beets nourish blood and tonify the heart. Athletes are starting to drink beet juice as a form of endurance therapy. They are anti-carcinogenic, good for anemia, and relieve constipation. I also think it’s a great idea to eat them raw sometimes because their amazing goodness is even more pumped up this way.

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

Sesame seeds have many great nutritional benefits. This recipe is made with tahini (sesame seed paste). They are 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 store-bought tahini.

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.

beet hummus

Beet Hummus
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Recipe type: appetizer, dip, hummus
Cuisine: vegan, vegetarian, simple
Author:
Prep time:
Total time:
Serves: 8
This amazing beet hummus is so easy to make! You just toss everything in the food processor and it's done!
Ingredients
  • 3 medium red beets, peeled, quartered, and roasted until softened or 3 pre-cooked medium beets
  • 1 can chickpeas, rinsed and drained
  • sea salt to taste
  • juice of 1 large lemon
  • 3 Tbs tahini
  • 3 Tbs water
Instructions
  1. Put all of the ingredients in the food processor and whiz it up until smooth!
  2. That's it! Enjoy!

beet hummus

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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Author:
Prep time:
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

Simple Poached Salmon With Yogurt Sauce

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This simple poached salmon with yogurt sauce will keep you healthy inside and out…

simple poached salmon with yogurt sauce

I don’t think I’ve poached salmon since I was in cooking school. I don’t really know why I don’t do it more often though, because this salmon is awesome. It’s perfect if you are serving a crowd and it’s an easy dish to make ahead and serve cold or at room temperature. This simple poached salmon with yogurt sauce really is just that: simple.

What’s better than a dish that is made for leftovers? The salmon that’s leftover here makes the best cold salmon salad. And it makes a terrific filling for omelets. Oh, and topping a salad with some big chunks of this moist salmon and then using the yogurt sauce as a dressing… well, just… yum!

I made this a few weeks ago when I was asked to bring a main course to a family gathering. Honestly, I usually use those kinds of opportunities to experiment with new recipes (which some people are happy about and some people are just plain scared about), but on this particular day, I just didn’t feel like cooking. And I’ve learned the hard way that if I don’t feel like cooking but I cook anyway, any first-time-experimental-recipe invariably comes out pretty bad. So, I figured I’d do something simple. Something mainstream. Something everyone would love, and nobody would be fearful of.

Oh, did I mention that I used my leftover simple poached salmon with yogurt sauce to make tacos the next day…?

And, the yogurt sauce is non-dairy!

I tell a lot of my clients to add wild salmon to their diet to increase their athletic performance — this fish can help reduce aches and pains in your muscles and joints, and it’s a good source of iron.

If you want to try another great salmon recipe, try my recipe for Blood Orange Salmon With Turnip Noodles.

simple poached salmon with yogurt sauce

simple poached salmon with yogurt sauce

Here are some of the awesome healing ingredients in this simple poached salmon with yogurt sauce recipe:

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.

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.

Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial agent. 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.

In Asian 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. I used a full-fat coconut yogurt for the sauce to accompany this salmon.

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

simple poached salmon with yogurt sauce

Simple Poached Salmon With Yogurt Sauce
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Recipe type: simple, paleo, whole30
Cuisine: seafood, fish, salmon
Author:
Prep time:
Cook time:
Total time:
Serves: 10
This is a classic recipe. Anyone you serve it to will love it and the leftovers make awesome tacos...
Ingredients
  • 4 lb salmon fillet, cut in half
  • ¼ cup white vinegar
  • 4 scallions, cut into 3 or 4 pieces (leave the roots on)
  • 1 lemon, cut in half
  • 2 carrots, cut into thick slices
  • 1 tsp sea salt
  • 10 grinds black pepper
  • For the sauce:
  • 1 cup full-fat plain coconut yogurt
  • ⅓ cup healthy mayonnaise (I used Fabannaise)
  • ¼ cup chopped fresh dill
  • sea salt and black pepper, to taste
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
Instructions
  1. Place the salmon in a large pot and cover it will water.
  2. Add the vinegar and scallions to the pot.
  3. Squeeze the lemon halves into the pot and then toss in the lemons halves themselves.
  4. Add salt and pepper.
  5. Bring to a boil, then immediately reduce the heat to a low simmer.
  6. Simmer about 10 minutes, or just until the salmon is cooked (if you start to see the white fat congealing on the fish, it's a bit past done... so watch carefully)
  7. Using two large spatulas, carefully remove the fish to a platter. You can throw away the lemons and scallions, but if you like carrots, serve them strewn around the salmon.
  8. Make the sauce: Stir together all ingredients.
  9. Break up the salmon a bit on the platter and serve with the sauce.

simple poached salmon with yogurt sauce

Roasted Turmeric Cod

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Cod is good for your heart and low in calories!

roasted turmeric cod

This recipe is idiot-proof. This is perfect for me because, even though I’m a chef, I love to make easy recipes. I learned many moons ago that I am incapable of having a glass of wine while I’m cooking because, well, everything just goes wrong — I forget ingredients, I burn things, you name in and it will go wrong if I have wine while I’m cooking. But, this roasted turmeric cod recipe is easy enough that I can have my wine and cook fish too!

I’m making myself sound like a lush, but in truth I’m quite a lightweight. But you know how it is, when you really have a taste for something…

So, last week when I wanted fish AND I wanted wine, this was the answer. And, not only is it simple, but it’s deliciously awesome. And it’s got turmeric. And, it goes great with a little Sauvignon Blanc…

I roasted some little baby potatoes to go along with this cod and I had some leftover vegan Caesar salad dressing in the fridge so this shaped up to be an awesome meal!

I’m not a big fan of leftover fish, but if I’m being honest I have to say that three days later whenI found a piece of this cod in the back of the fridge, I was a little excited.  I was more than a tad hungry. OK, so maybe I was a bit hangry. I ate it. Cold. With a little tartar sauce. OMG. So good!

The leftover fish was so good that when I make this again, I’m making extra because I want to make fish sandwiches or tacos with the remaining leftover roasted turmeric cod pieces.

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 fish 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 love fish, you should also try my Perfect Baked Fish Fillets recipe.

roasted turmeric cod

Let me tell you about the awesome healing ingredients in this easy roasted turmeric cod recipe:

Fish is great to eat if you feel like you need more energy. It’s also helps with diarrhea and hemorrhoids. I used cod for this recipe, but any firm fleshed sturdy white fish would work great. Cod, like many fish varieties, is good for the cardiovascular system; it helps protect against heart attacks and strokes and helps regulate blood pressure.

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.

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.

roasted turmeric cod

If you make this Roasted Turmeric Cod 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.

Roasted Turmeric Cod
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Recipe type: paleo, whole30
Cuisine: fish, seafood
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
So simple. So delicious. So pretty. And, it makes for awesomely good leftovers!
Ingredients
  • 2 Tbs grass-fed butter or ghee, melted
  • juice and zest of one large lemon
  • ¼ cup flour of your choice (I have used tapioca flour, rice flour, and oat flour -- all worked well, but the tapioca flour didn't crisp up as much)
  • sea salt and black pepper, to taste
  • ¼ tsp paprika
  • 1 tsp turmeric
  • fresh parsley, chopped (for garnish)
  • 1-1/2 lb cod fillets, cut into 4 to 6 pieces
Instructions
  1. Preheat oven to 450°F.
  2. Line a baking tray with parchment paper.
  3. Combine melted butter or ghee with lemon juice in a shallow pie plate or bowl.
  4. In a separate pie plate or bowl, combine the flour and spices.
  5. Coat the fish in the lemon juice mixture, then roll it gently in the flour mixture, shaking off any excess.
  6. Place the coated fish on the baking tray.
  7. Roast in the oven for about 15 minutes (if the fish is thick, it may take a bit longer), or until it's cooked how you like it.
  8. Remove from oven and sprinkle on lemon zest and parsley.
  9. Enjoy!

roasted turmeric cod

Paleo Blueberry Cobbler

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This paleo blueberry cobbler is an incredibly delicious dessert!

paleo blueberry cobbler

You know when you go to the market looking for organic berries and you have to to a double-take when you see the price? Sometimes I can’t believe what I’m seeing… it’s like I’m being punked or something. But, finally, it’s that time of the year when the price of berries drops down to a reasonable level. Last week, there were blueberries everywhere! And when I checked the price, not only were these gorgeous blueberries affordable, but they were packaged in huge containers. So, I bought 2 containers. I didn’t need to, but I did. Did I tell you these containers were HUGE…

I’m sure it’s happened to you: you get home from the market, and you’re all kinds of smug because you got some great deals, and then you look at what you bought and you have no idea how you are going to use it all up…

Sooooooo, I put some of these gorgeous blueberries in the freezer. And I ate a lot of them right out of the container. And I made coconut yogurt parfaits. And a smoothie bowl. And then, I made this paleo blueberry cobbler. It’s just awesome. I made more than we could eat, so we ate half, and I froze the other half. Yesterday, I defrosted the frozen cobbler and when I ate it today, it’s just as awesome. And surprisingly, it tastes just as good cold as it did warm.

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 dessert recipe with your name on it…  So CLICK HEREto be taken directly into my calendar to sign up for your free phone consultation.

Here’s my recipe for Berry Fig Yogurt Parfait, that you can make with your extra berries.

paleo blueberry cobbler

This cobbler is so good for you:

Blueberries are filled with antioxidants and have been shown to help fight cancer, diabetes, heart attacks and strokes. In some circles, they are known as “longevity berries.”

Coconut strengthens the body, reduces swelling, and stops bleeding. It 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. There’s coconut flour, coconut oil, and coconut sugar in this recipe.

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. I used cashew milk in this cobbler, but you can substitute whatever non-dairy milk you like.

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.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes (like this one) with tapioca flour — it crisps things up well and it works as a great thickener too.

paleo blueberry cobbler

If you make this Paleo Blueberry Cobbler 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 Blueberry Cobbler
5.0 from 1 reviews
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Recipe type: dessert, paleo
Cuisine: American, fruit
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This paleo blueberry cobbler is so refreshing. It also freezes well... and the ingredients are so healing... this one's a keeper... it's summer on a plate!
Ingredients
  • 3 Tbs coconut oil
  • 1 cup coconut flour
  • 1-1/2 cups cashew milk (substitute almond milk or another non-dairy milk if you prefer)
  • ⅓ cup coconut sugar, plus extra for sprinkling on the top
  • ½ tsp baking soda
  • ¼ cup hemp seeds
  • 1-1/4 cups tapioca flour
  • juice of ½ a lemon
  • ¼ tsp pure vanilla extract
  • ¼ tsp sea salt
  • 2-1/4 cups fresh blueberries
Instructions
  1. Preheat your oven to 350°F.
  2. Put the coconut oil in a baking pan (mine was 9x9-in.), and put the pan in the oven to melt the oil while the oven is heating.
  3. In a large bowl, combine the coconut flour, cashew milk, coconut sugar, baking soda, hemp seeds, tapioca flour, lemon juice, vanilla, and salt. Stir until combined.
  4. Spread this batter into the baking dish with the melted coconut oil.
  5. Pour the blueberries over the batter and press them into the batter.
  6. Sprinkle the top with coconut sugar.
  7. Bake until golden and a bit crisp. (Mine took 1 hour and 5 minutes.)
  8. Remove from oven and let the pan cool a bit on a rack.
  9. Enjoy!

paleo blueberry cobbler

Vegetable Hummus Dip

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This vegetable hummus dip make store bought hummus taste incredible!

vegetable hummus dip

I love to entertain. The whole process de-stresses me. I’m not one of those people who sits around ruminating about what to serve and how to present it and how to time everything just right. I just kind of wing it. Easy entertaining is one of the things people ask me about all of the time. Well, this dip is for all of you who want a great easy entertaining recipe to serve your guests while you are getting dinner ready.

This recipe is like a “food hack”. What I mean by that is that it easily takes a store-bought ingredient and turns it into something super awesome. I mean really, really awesome. So-good-that-everyone-will-be-asking-you-for-the-recipe awesome.

The base of this vegetable hummus dip recipe is store-bought hummus. Add then we add a bunch of stuff to it. And we make it pretty. And we spice it up.  And serve it with beautiful crunchy vegetables for dipping. And amazing sprouted grain crackers. And it’s truly incredible.

I saw a version of this dip on one of my favorite blogs (Minimalist Baker) and I took some creative license and made it suit my needs. My guests loved it and I’ve made different versions of it many times since (even when I didn’t have any guests)… it’s really that good. I really feel like I’m spoiling myself when I make this just for my family.

If you are looking for another great use for chickpeas, try my Spicy Chickpea, Turkey, And Tomato Stew. 

vegetable hummus dip
vegetable hummus dip

Here are some of the awesome healing ingredients in this vegetable hummus dip:

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

Turmeric is 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.

Sesame seeds have many great nutritional benefits. They are 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. Black sesame seeds are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This recipe uses tahini sauce, which is a paste made from sesame seeds and oil (I buy this read-made in a can or a jar).

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.

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.

Dill is considered a chemoprotective herb that can help neutralize some carcinogens and it’s also an antibacterial herb.

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.

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….

vegetable hummus dip

Vegetable Hummus Dip
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Recipe type: appetizer, dip, easy entertaining, Greek, Mediterranean
Cuisine: Recipe adapted from:Minimalist Baker
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This is the perfect easy-entertaining dip. It takes store-bought hummus to amazing new heights. And it's healing and delicious and so pretty...
Ingredients
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 Tbs extra-virgin olive oil, plus 1-tsp for the veg salad topping
  • 1 tsp coconut sugar
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • ¾ tsp turmeric
  • ½ tsp oregano
  • ½ tsp sea salt
  • 10 grinds of black pepper
  • 1 cup store-bought hummus
  • ¼ cup tahini
  • juice of ½ a lemon, plus a bit extra for the veg salad topping
  • ¼ cup unsweetened almond milk
  • 2 tsp minced fresh dill
  • 2 large garlic cloves, minced
  • ¼ cup fresh parsley, chopped
  • 20 grape tomatoes, cut in half
  • 1 scallion, sliced
  • hot sauce, for garnish (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine the chickpeas in a small bowl with the oil, coconut sugar, smoked paprika, cumin, turmeric, oregano, salt, and pepper.
  3. Spread them out on a baking sheet lined with parchment paper.
  4. Roast in the oven until the chickpeas are beginning to brown and get a bit crispy (mine took about 35 minutes).
  5. Meanwhile, make the sauce: stir together the tahini, lemon juice, almond milk, dill, and garlic. Set aside.
  6. Make the salad for the top: In a small bowl, combine the parsley, tomatoes, scallion, 1-tsp of olive oil and a quick squeeze of lemon juice.
  7. Spread the hummus on a serving platter.
  8. Top with the tahini sauce mixture and the vegetable salad.
  9. Garnish with a bit of hot sauce if you like.
  10. Serve with crackers and/or fresh vegetables to dip.

vegetable hummus dip

Paleo Lemon Cake

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Paleo Lemon Cake! This is so delicious; it’s kind of like a cake grandma used to make, but way healthier!

paleo lemon cake

I’m a chocolate lover. But when I tasted this cake, I thought to myself: hmmmm… I think this might be better than chocolate.

And then, I remembered that it was grain-free. Yup, I actually forgot this is a paleo cake when I tasted it… it’s that good!

If you’ve been following me at all, you may know that I don’t consider myself the best baker. I’m a great cook, but baking… not so much. I’m not much of a measurer or a perfectionist, but with baking when you just wing it or go with the flow, sometimes it’s just a hot mess.

I saw a recipe for lemon bread on a blog called Connie’s Finally Losing It. Connie calls it a bread, and I’m sure hers is perfect and delicious. When I made it, mine didn’t look quite as perfect, and it tastes more like a cake, but OMG, it is just delicious!

And yes, it’s really as good as chocolate. I think part of this is due to the fact that when I made the glaze and poured it over the cake, instead of it sitting prettily on top of the cake, mine soaked into the cake and made it so sweet and lemony, that I can’t imagine doing it any other way.

I put the leftovers in the fridge and we’ve been eating it cold all week. So, put your chocolate bias aside, and try this lemony, sweet, tart, amazing cake!

paleo lemon cake

You should make this cake because it’s delicious. But you should also make it because it’s so good for you:

Lemon peel contains calcium, potassium and vitamin C. Lemons are good for your digestion, they help detoxify your body, they balance your pH, and they act as an antibacterial. They also can soothe a sore throat, lessen a cough, and hydrate the body.

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.

Honey is an amazing food. It is also a Chinese herb (Feng Mi). Raw honey is honey in its purest form; it has not been filtered, strained or heated above 115 degrees. This means when you eat it, the enzymes, anti-oxidants and nutrients haven’t been disturbed. I use raw honey in my tea, smoothies and in any recipe that calls for honey. Raw honey is solid and may need to be melted before you use it, but this is easy and only takes a minute or two. Honey helps with constipation, some coughs, and some stomach ulcers.

Coconut strengthens the body, reduces swelling, and stops bleeding. It 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. It’s the coconut flour in this recipe that holds it together, and there is also some coconut oil in this cake.

paleo lemon cake

 

Paleo Lemon Cake
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Recipe type: Dessert
Cuisine: recipe adapted from: Connie's Finally LosingIt
Author:
Prep time:
Cook time:
Total time:
Serves: 8-10
This lemon cake is sweet, and tart, and when I ate it, I forgot it was grain-free! It's so healthy and delicious and simple -- it will become your new favorite dessert!
Ingredients
  • 1 Tbs coconut oil to grease a loaf pan
  • For cake:
  • 6 large eggs
  • ¼ cup coconut oil, melted and cooled
  • juice from 2 lemons plus enough almond milk to equal a total of 1 cup liquid
  • zest from 2 lemons
  • ⅓ cup raw honey, melted and cooled slightly
  • ⅔ cup coconut flour
  • 1-1/4 tsp baking soda
  • ¼ tsp sea salt
  • For glaze:
  • 2 Tbs coconut oil
  • 2 Tbs raw honey
  • 2 Tbs almond milk
  • zest and juice from 1 lemon
  • ½ tsp pure vanilla extract
Instructions
  1. Preheat the oven to 350°F.
  2. Grease a loaf pan with the coconut oil.
  3. Put all of the cake ingredients into the bowl of a mixer and mix until well combined.
  4. Pour into the loaf pan.
  5. Place on the middle rack of the oven and bake until a knife inserted into the center comes out clean and the top is golden brown. Mine took 49 minutes. (Please watch the cake carefully, because the original recipe calls for only baking the cake for 32-45 minutes.)
  6. Remove the cake from the oven and let the pan cool on a rack.
  7. When the pan is cool, remove the cake and let it cool completely on the rack, out of the pan.
  8. Make the glaze: put all of the glaze ingredients into a small pot and simmer over low heat until it's all melted together. Turn off heat and let cool slightly
  9. When the cake is completely cool, pour the glaze over the top of the cake. (My glaze was very liquid, but I poured the whole thing over the cake and let it soak in and it was delicious. In the original recipe, the glaze in the picture looks while and thick and pretty... I'm just letting you know that either way it should be delicious!)

 

paleo lemon cake