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Roasted Lemon Shrimp

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I love a sheet pan dinner and this roasted lemon shrimp is a great one!

roasted lemon shrimp

I bought some beautiful looking shrimp at the market, with the best intentions of cooking them for dinner. But you know how it sometimes goes with the best intentions…

The weather was so nice outside, I saw an old friend for lunch, I had some binge-watching to catch up on…

Anyway, the next morning when I opened the fridge the whole bag of shrimp was staring me in the face. It was only 8:00 in the morning, I was putting my breakfast smoothie ingredients into my blender, and truly, the last thing I wanted to think about was the bag of raw shrimp in the fridge that was about to go bad.

So, I remembered my last sheet pan fish dinner that turned out so well (Roasted Salmon Sheet Pan Dinner), and I dumped the bag of shrimp onto my sheet pan. I added lots of lemon and some spices and ta-da, this awesome and soooooooooo easy recipe for roasted lemon shrimp was born.  And yes, I did this at 8:00 in the morning, and it was done by the time I finished drinking my shake while catching up on my emails. I put them in the fridge and I didn’t have to think about dinner again!

I’m not telling you to make this because it’s ridiculously easy (but it is). I’m saying you should make it because it’s so lemony and clean tasting that I know you will love it!

roasted lemon shrimp

roasted lemon shrimp

This recipe is simple, but healing:

Many of my friends used to stay away from shrimp because they were afraid that eating them raised cholesterol levels. Now, research shows that shrimp actually can lower triglycerides because they are rich in Omega-3s. And, they are high in protein and low in calories, so really, they are a pretty good thing. In Chinese medicine, shrimp are actually recommended as a food to promote longevity because they nourish the kidneys, and in Chinese medicine, the kidneys are the key to life. Shrimp are great to boost libido, lessen some lower back pain and weakness, and they can help new moms with lactation.

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 lemon juice and grated lemon zest.

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.

roasted lemon shrimp

Roasted Lemon Shrimp
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Recipe type: seafood, shrimp
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This is the easiest recipe ever! And the shrimp are so lemony and clean tasting... it's just awesome! And, of course, it's a healing recipe!
Ingredients
  • 1-1/4 lb large, raw shrimp, cleaned, tails left on
  • 1 Tbs extra-virgin olive oil
  • sea salt and black pepper to taste
  • ½ of a large lemon, juiced and tested
  • Another lemon, sliced
  • ½ tsp dried oregano
  • 3 scallions, sliced into 1-inch pieces
Instructions
  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Put the shrimp in a big pile on the middle of the pan. Add the oil to the pile, along with the oregano and salt and pepper. Also add the lemon juice and lemon zest.
  4. Toss with your hands to combine well and then spread the shrimp out in a single layer. (I do it this way so there's no need for a second bowl or pan.)
  5. Sprinkle the scallion pieces all around.
  6. Roast in the oven for 5 minutes, or until the shrimp are almost done, but not quite cooked all the way through.
  7. Remove the tray from the oven and change the setting to broil.
  8. When the broiler is hot, slip the tray back into the oven.
  9. Broil for a few minutes or until the lemons start to darken and the shrimp are cooked through.
  10. Enjoy!

roasted lemon shrimp

Sweet Potato Strawberry Arugula Salad

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This sweet potato strawberry arugula salad has everything your body needs to feel awesome!

sweet potato strawberry arugula salad

We are in the process of trying to sell our house so there are strangers walking through at all times. It’s hard to keep the house perfectly clean for all of the potential buyers stopping by! Especially the kitchen! Now, when I cook I try to be mindful of the cleanup, which is a real challenge for me because I use a lot of equipment and ingredients when I create recipes.

I went to the market the other day with absolutely no idea of what i was going to prepare when I got home. So many things looked so good… this might have been because I was hungry when I got there, which is probably not the best time to food shop…

It’s much more of a challenge to put my food together into a cohesive meal if I’ve shopped before breakfast. If I shop hungry, everything looks great. I feel like I get one of those cartoon bubbles above my head with experimental recipe ideas written out. Sometimes when I unload the bags at home, I can’t imagine what I was thinking. But sometimes, it just works.

So, I bought a bag of produce filled with beautiful colors. I bought beautifully orange sweet potatoes, huge firm strawberries, perfectly ripe avocados, fresh arugula and spinach, and oranges the size of your head.

When I got home I was starving! And, I still hadn’t eaten breakfast. And, let me tell you, this NEVER happens — I always eat breakfast. But, the fridge was bare… even my smoothie ingredients were severely lacking.

I heated the oven and put the sweet potatoes in to roast. Then I layed out all of my other ingredients on the counter. The colors were beautiful, but they didn’t seem to be conducive of a cohesive meal.

Salad to the rescue! Sometimes beautiful fresh ingredients come together in the most unexpected ways, like in this colorful, sweet potato strawberry arugula salad. I don’t want to call this a breakfast salad, because I’m well aware that a lot of people don’t like salad for breakfast, but if you’re game, you should try it because this is an awesome breakfast!

If you like salads with out-of-the-ordinary ingredients, try my Tomato And Herb Salad With Roasted Lemons too.

sweet potato strawberry arugula salad

This salad is delicious and so good for you:

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…

Strawberries help get rid of excess alcohol in your body and they are good for your heart. They even help reduce plaque in your mouth and can make you feel better if you have an annoying dry cough or if you feel bloated from eating too much. So, if you’ve overindulged, strawberries are great for you.

Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations and hot flashes due to menopause.

Oranges 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 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.

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.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

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 (yes, really), or you can use an essential oil with basil to get some great calming effects.

sweet potato strawberry arugula salad

Sweet Potato Strawberry Arugula Salad
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Recipe type: salad
Cuisine: American, vegetarian, vegan
Author:
Prep time:
Total time:
Serves: 2
The colors in this salad are beautiful and the taste is even better! This salad is filled with ingredients that will heal you and make you smile!
Ingredients
  • 1 cup arugula
  • 1 cup baby spinach
  • 8 basil leaves, torn into large pieces
  • 1 orange, peeled and sliced, slices cut in half
  • 6 large strawberries, sliced
  • 1 large roasted sweet potato, roasted and then sliced
  • 1 avocado, sliced
  • For Balsamic Vinaigrette:
  • ¼ cup extra-virgin olive oil
  • 2 Tbs balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp coconut sugar (or other healthy sweetener)
  • sea salt and black pepper to taste
Instructions
  1. Arrange all salad ingredients on a large platter.
  2. Whisk all dressing ingredients together and drizzle onto salad.
  3. Enjoy!

sweet potato strawberry arugula salad

Vegan Macaroni And Cheese

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Yes, you can have creamy mac and cheese and stay healthy… try this vegan macaroni and cheese… it’s so good!

vegan macaroni and cheese

I have been pretty much dairy-free for too many years to count. And, for the last several years I eat mostly grain-free too.
And, honestly, there’s not too much that I feel I’m missing. That is, except creamy pasta dishes.

When I serve something that looks like this vegan macaroni and cheese, anyone who knows me backs up and asks what it’s made of. I can’t say I blame them because I’ve tried to replicate dishes like this with some pretty strange ingredients.

I experiment with lots of creamy pasta recipes. I mean, I do this a lot. Because pasta is awesome. It’s always been my favorite food. It’s the food that I find to be the most comforting food around.

I don’t post most of my experiments because truthfully, a lot of grain-free, dairy-free pasta dishes that are supposed to taste creamy and pasta-like really aren’t that good. But when I find a good one, I get really excited. And this vegan macaroni and cheese recipe is really, really good.

The sauce is made with potatoes, carrots, nutritional yeast, and coconut milk. I know it sounds a little odd, but the texture and look are just perfect. It’s so creamy and the nutritional yeast gives it a cheesy taste. My non-vegan husband ate big bowls of this.

The pasta is made from lentils. Just lentils. This is a great find (see the recipe below for details on this awesome grain-free pasta). The texture really is like traditional pasta… it’s my new favorite pasta.

If you like the feel of this dish, take a look at this recipe for another type of vegan cheesy pasta!

vegan macaroni and cheese

Here are some of the great ingredients in this dish:

Lentils help lower cholesterol, manage blood sugar levels, are high in vitamin B and protein, and have hardly any fat. They are a good source of long-term energy and are very high in fiber. These tiny legumes also help with digestion and they are the perfect protein to eat in the summer because they actually clear the body of excess heat; long ago, cold lentil soup was prescribed for patients with heatstroke or fever.

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 nutrition sister, regular old potatoes can be just what the doctor ordered.

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.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, so it’s perfect here.

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.

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.

vegan macaroni and cheese

Vegan Macaroni And Cheese
5.0 from 3 reviews
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Recipe type: pasta, casserole, comfort food
Cuisine: recipe adapted from:Vegan Yumminess
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This mac and cheese really is reminiscent of the creamy cheesy pasta I remember from my childhood. But this one is grain-free and dairy-free.
Ingredients
  • 12 oz cooked pasta (I used this brand of grain-free lentil pasta)
  • 1 med baking potato, peeled, diced
  • 1 large carrot, thickly sliced
  • 1 medium onion, diced
  • 1 Tbs lemon juice
  • sea salt and black pepper to taste
  • ¼ tsp garlic powder
  • ½ tsp turmeric
  • ¼ tsp chipotle chili powder
  • 3 Tbs nutritional yeast (I like this kind)
  • ¼ cup coconut cream from the top of a can of full-fat coconut milk (I buy these in bulk)
Instructions
  1. Bring a medium pot of water to a boil.
  2. Add the potatoes, carrots, and onion.
  3. Boil until the veggies are soft; mine took 13 minutes.
  4. Dip a measuring cup into the veggie cooking water, and save ½ of a cup of it, then drain the veggies.
  5. Place the cooked veggies in a blender with all of the remaining ingredients, except the pasta. Add the reserved cooking water.
  6. Blend until smooth and creamy (I used my Vitamix for this).
  7. Pour the sauce of the pasta and stir until well-combined.
  8. Enjoy!

vegan macaroni and cheese

Apple Cinnamon Smoothie

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It really is true what they say about an-apple-a-day, so you need to try this apple cinnamon smoothie!

apple cinnamon smoothie

I ran out of frozen fruit!!! I always have bags of frozen fruit in my freezer! Ok, clearly not always, but it’s such a rare thing for my freezer to be bare in this department, that it startled me a bit. My Vitamix was on the counter ready to go. My big glass was right next to it and my favorite glass straw was at the ready. I really wanted a fruit smoothie… so I searched the fridge. Apples! Now, I had a plan…

I make juice with apples a lot, but I couldn’t remember ever making an apple smoothie before. Sometimes, you just get lucky the first time… this is really good!

It’s tastes a bit like apple pie filling. And it’s really, really creamy. Something about this apple cinnamon smoothie is extra comforting. There’s just something about the combination of cinnamon and apples that is like a big hug. I know, that sounds really cheesy, but anything that’s reminiscent of apple pie just has to make you smile.

So, on this rainy afternoon when my tastebuds were ready for a berry smoothie, I made this apple cinnamon smoothie instead. I sat there on my couch looking out at the cold rain on the streets of Manhattan, and I savored this thick creamy hug of a smoothie. You really should try it…

If you are in the mood for a berry smoothie (and you actually have berries in your house), try this one.

apple cinnamon smoothie

There are lots of nutritional benefits in this awesome smoothie:

It really is true that an apple a day is a good thing. Apples help to strengthen your heart. They are also good for your digestion and they can help eliminate mucus when you have a cold. So, the combination of apples and cinnamon together are great for this time of year when everyone seems to be getting sick. Apples have a high antioxidant content, especially Granny Smiths and Red Delicious. This, combined with the fact that they have a lot of healthy fiber, is why apples are good at fighting Alzheimer’s, Parkinson’s and some cancers. They have also been shown to help ward off diabetes, high cholesterol and gallstones.

Cinnamon is one of the best herbs to warm the body. It’s great if you have a cold. If you are nauseous or have diarrhea, go for the cinnamon. It also gives you energy and helps with menstrual pain. Cinnamon is a Chinese herb: “gui zhi” is the cinnamon twig and “rou gui” is the cinnamon bark. Both are warming and are used for a variety of ailments. In the winter I add cinnamon to all sorts of foods. It helps with the common cold, swelling, various menstrual issues and some aches and pains. Be careful with it if you have a fever because it is so warming. Here’s an article about the benefits of cinnamon from Well-Being Secrets.

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. The base of this smoothie is made with coconut milk (the kind in the can), and it’s just perfect!

Dates are rich in potassium, dietary fiber and tannins. Fiber is good for your gut and tannins help the body fight inflammation and infection. Dates are also rich in vitamin A and iron. The most amazing thing about dates is that they can be used to replace sugar in almost anything.

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 know some of you have a problem finding raw nuts sometimes — I’m happy to try to help you locate them if you need shopping suggestions, so just leave a comment and I will try to help. I buy then whenever and wherever I see them. I’m also lucky enough to live near a Whole Foods, so I sometimes buy them from the bulk bins here. Cashews help add to the creaminess of this smoothie.

Research shows that pumpkin seeds may reduce blood sugar and increase bone density. And, because they are rich in iron, they are good if you are tired or have anemia. In Asian medicine, pumpkin seeds are sometimes used to get rid of intestinal parasites and to decrease inflammation in the body. I buy pumpkin seed protein in powder form because it’s a great easy way to add protein to my shakes and smoothies without adding any extra sugar. (See the recipe below for where to buy it.)

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.

apple cinnamon smoothie (vertical single glass)-2139

Apple Cinnamon Smoothie
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Recipe type: smoothie
Cuisine: superfoods, American, breakfast, snack
Author:
Prep time:
Total time:
Serves: 3
Apples and cinnamon are delicious in this creamy coconut-milk-based smoothie. Just blend up all of the ingredients, and as you sip you can feel the healthy ingredients working!
Ingredients
Instructions
  1. Put all ingredients in a blender (I used my Vitamix, so it was pretty quick), and blend until smooth and creamy. Pour into glasses. Enjoy!

apple cinnamon smoothie

Lemon Pesto Fish Fillets

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Dinner doesn’t get easier than these lemon pesto fish fillets!

lemon pesto fish fillets

Sometimes I want to make fish but I don’t want all of the fuss that sometimes comes with some of my seafood creations.  I don’t know what it is about fish that triggers something in my head that says I have to make a sauce or lots of sides, but it really doesn’t need to be that way. I created this recipe  on one of those nights that I was hungry and wanted to eat fast. It was mid-week and the cod at the market looked really good, so I bought it. When I was deciding what to do with it, I stood in front of my open fridge and peered inside. This is a bad habit of mine — I just stand there hoping for ingredients that don’t exist to appear…

But, on this particular day, I saw a container filled with a beautifully green fresh pesto that I forgot I had. Two days earlier, I was at the farmers’ market and there was a vendor selling all different kinds of the most amazingly delicious fresh pestos. I bought it thinking I was really going to use it as a dip, but when I saw it, it was like a lightbulb went on over my head and this simple recipe jumped into my brain.

The pesto I used was a vegan kale, arugula, and basil pesto, but you can use any kind of pesto you like.

The bright flavor of the pesto and the lemon juice and grated lemon peels make this dish taste like spring.

So, don’t wait until you feel like cooking to make these lemon pesto fish fillets! They can be made any night you have 15 minutes to spare!

And, for the next time you want an easy fish recipe, try my simple Perfect Baked Fish recipe.

lemon pesto fish fillets

Here are some nutrition facts for this 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 almost any fish would be delicious with this preparation and creamy mustard sauce. Red Snapper, like many fish varieties, is good for the cardiovascular system; it helps protect against heart attacks and strokes and can help regulate blood pressure. It’s also very low in calories… so have a nice big piece! (Please, avoid farm-raised fish and those varieties with a high amount of mercury.)

Kale is everywhere these days. I kind of got a little tired of just eating it in salads, so I now use it inside of different dishes, like here in this pesto (if you make your own pesto, just toss some kale leaves in with the basil). It is extremely nutritious, and because it is so popular you can find it already washed and prepared in lots of markets, and it’s in so many prepared dishes now, like pestos, salsas, and sauces. I bought my pesto for this dish already made and packed in a container; it seems to be the in-thing at farmers’ markets this season! Kale 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.

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 (yes, really), or you can use an essential oil with basil to get some great calming effects.

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.

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.

lemon pesto fish fillets

Lemon Pesto Fish Fillets
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Recipe type: fish
Cuisine: American, Mediterranean
Author:
Prep time:
Cook time:
Total time:
Serves: 2-3
All you need is 15 minutes to make this easy fish recipe; it will be your go-to on a busy week-night... and it tastes so fresh and bright!
Ingredients
  • 1 lb fish fillets, cut into 4 pieces (I used cod, but use whatever looks fresh at the market)
  • 2 tsp extra-virgin olive oil
  • sea salt and black pepper
  • 2 lemons: 1 juiced and zested; the other sliced
  • about ¾ cup pesto (any variety you like -- I used a vegan kale, basil, arugula pesto)
Instructions
  1. Preheat the oven to 400°F.
  2. Grease a baking sheet with the oil.
  3. Season the fish with salt and pepper.
  4. Lay the lemon slices on the bottom of the baking sheet.
  5. Arrange the fish on top of the lemon slices.
  6. Spread the pesto over the fish fillets.
  7. Squeeze the lemon over the pesto.
  8. Roast the fish in the oven until the centers flake easily with a fork (mine took 15 minutes, but yours may be different)
  9. Remove the fish from the oven and sprinkle the lemon zest over.
  10. Enjoy!

lemon pesto fish fillets

Simple Baby Bok Choy

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This simple baby bok choy is the perfect side dish for everything!

simple baby bok choy

I get yelled at all of the time for not sharing some of my simplest recipes. Okay, yelled may be a bit strong. I get questioned a lot as to why I don’t share some of my simplest recipes.

I’m always so mindful of not talking down to people. I mean, there are just so many things that I don’t do well and I would hate it if someone made me feel bad about those things. So, I don’t post some of my easiest recipes because I never want anyone to feel that I think they are not on the ball.

Anyway, enough rambling… here’s how I make my simple bok choy. And I make it a lot. It’s one of my favorite vegetables. This simple baby bok choy goes so well with so many things. And you can spruce it up any way you like. I love to cover it with sesame seeds. Or sometimes I will drizzle a little toasted sesame oil on it. Or, sometimes I like to pick it up with my hands and dip it in spicy mayo. (I know, it sounds a bit off, but it’s really good!)

Here’s a recipe of mine for Chili With Bok Choy... you’re gonna love it!

simple baby bok choysimple baby bok choy

This really is the perfect simple, healthy side dish:

In Eastern medicine, bok choy is used to quench thirst, aid digestion, prevent constipation and treat diabetes. It is rich in vitamin C, beta-carotene, folate and fiber. And there are only 20 calories in one cup of Bok Choy. So, it’s good for you, it’s easy to prepare, and it tastes good.

Ginger is 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).

I am a big fan of replacing regular table salt with sea salt. Sea salt is not processed very much, allowing the minerals (and there are many) to remain in a state in which the human body can easily process them. Salt actually can help with various skin conditions, is good for your teeth, helps with some painful eye condition and can help stave off muscle cramps. It helps with digestion and it lessens the effects of food poisoning. Salt is actually a Chinese herb called Mang Xiao and is used to treat constipation and eye conditions.

Simple Baby Bok Choy
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Recipe type: vegetables, side dish
Cuisine: Asian, Chinese, Japanese
Author:
Prep time:
Cook time:
Total time:
Just plain bok choy. It's simple and it's deliciously healthy!
Ingredients
  • One huge bag of baby bok choy.
  • 10 quarter-sized slices of fresh peeled ginger
  • sea salt
  • optional toppings: sesame seeds, toasted sesame oil, spicy mayonnaise
Instructions
  1. Add about 1-inch of water to a large pot. Add lots of sea salt and bring it to a boil.
  2. Drop in the bok choy and the ginger.
  3. Give it a stir to make sure it's all wet.
  4. Cover the pot and lower the heat a bit.
  5. Let cook a few minutes, then uncover and stir it up.
  6. Check your bok choy after a few minutes, because as soon as it's how you like it, shut off the heat and drain the pot.
  7. Make sure not to overcook this delicate vegetable!
  8. Top with sesame seeds or drizzle a bit of toasted sesame oil on top and sprinkle more salt as you see fit.
  9. Me, I'm dipping mine in spicy mayo...
  10. Enjoy!

simple baby bok choy

Acai Bowl

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You are going to like this acai bowl better than the ones you buy!

acai bowl

Yesterday, I was scrolling through Facebook and I saw an article about Gwyneth Paltrow and her favorite superfoods shake. I was excited to read this because, well, I just am a sucker for anyone’s superfoods shake (especially someone who looks like Gwyneth). So, I clicked on the link and I was taken to an irate blogger talking about how all of the ingredients in this shake are made-up and fake and that no one could ever really make this “fantasy” shake. Boy, was I annoyed. I use almost all of these ingredients on a daily basis and I think everyone would benefit from their use!! And now, so many people think they don’t exist!

So, here’s my love-letter-to-Gwyneth-Paltow’s-smoothie. It’s my favorite superfoods non-fantasy smoothie bowl. And, if you have trouble locating any of the ingredients, just look at my recipe below and I will point you to some links, or just send me a message and I’m happy to help.

This winter my absolute favorite breakfast was my Hot Chocolate Smoothie Bowl. But since It’s finally getting spring-like here, my favorite breakfast is a cold smoothie bowl. I just love these bowls. I make so many different kinds, depending upon my mood at the time.

This acai bowl is awesome. It’s easy to make, filled with superfoods, pretty, and tastes divine!

Let this recipe test your flexibility. No, I don’t mean physically (you don’t need to do yoga or stretches while you make it…) — I mean mentally. Use my recipe as a guide, and then feel free to change it up with whatever ingredients you are feeling in the mood for this morning. Remember, it’s only food; nothing bad can happen with this bowl!

Sometimes I make these bowls out of whatever frozen fruit I have in my freezer. Other times I’m really in a chocolate or a peanut butter mood. This time, I wanted acai. Acai is really healthy (see the health benefits listed below) and it has a great tart and sweet taste. Also, now that many markets sell frozen acai packets, these smoothie bowls are a breeze to make.

acai bowl
Here are some reasons to feel great about this breakfast:

Acai is a berry that’s from the Amazon rainforest. It’s a superfood that promotes longevity. Research shows that acai can help to regenerate stem cells; this means it can help your body heal faster. Acai can also help the body absorb bad cholesterol better and it has been shown to help attack cancer cells.

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.” I used frozen blueberries but use any variety of berry that you like.

Cherries are one of the best foods to combat many types of arthritis and joint pain. Also, because cherries help improve circulation, they can be helpful for post-stroke patients. In Chinese medicine, we also believe that cherries help to maintain the body’s “essence” or life-force. I always keep a bottle of organic black cherry juice in the fridge and I often drink a few ounces before bedtime or put a little in my smoothies. I also keep bags of frozen cherries in the freezer. And when fresh cherries are in season, you can always find a big bowl in my kitchen.

Ginger is 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).

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.

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.

Dates are rich in potassium, dietary fiber and tannins. Fiber is good for your gut and tannins help the body fight inflammation and infection. Dates are also rich in vitamin A and iron. The most amazing thing about dates is that they can be used to replace sugar in almost anything. I stopped using sweetened protein powders in my smoothies and now I use unsweetened ones but I add a few dates.

Maca Root is one of the superfoods I take every day. It has many healthy benefits including increasing libido, helping menopausal symptoms, relieving menstrual cramps, regulating hormones, and increasing energy.

Chaga mushrooms are a longevity superfood. I use a chaga mushroom extract powder that makes it easy to add this immune-system-boosting mushroom to my smoothies. There’s a lot of research being done on the power of chaga right now and it’s possible ability to help fight cancer. It’s also good for your intestinal system and it can help calm your nerves. (See the recipe below for where to buy this amazing ingredient.)

acai bowl
acai bowl

Acai Bowl
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Recipe type: smoothie bowl, breakfast
Cuisine: superfoods
Author:
Prep time:
Total time:
Serves: 1 large bowl
Here's the perfect breakfast smoothie bowl. It's so healthy, tastes delicious, is made in the blender, and it's easy to substitute whatever ingredients you have on hand.
Ingredients
  • 1 3.5 oz packet frozen acai
  • ½ cup frozen blueberries
  • ½ of a banana (mine was frozen, but it doesn't have to be)
  • 6 Tbs coconut water
  • 1 slice of fresh ginger, peeled (about ⅛-inch thick, the size of a quarter)
  • 2 Tbs hemp seeds (I like this one)
  • 1 Tbs chia seeds (these are good)
  • 1 tsp maca root powder (you can get it here)
  • ⅛ tsp chaga mushroom extract powder (you can try this one)
  • 1 Tbs raw cashews
  • 2 Tbs black cherry juice (here's one)
  • optional toppings: frozen raspberries, bee pollen, raw buckwheat groats, raw pumpkin seeds, raisins, dried cranberries, chopped walnuts, shredded coconut
Instructions
  1. Put all ingredients, except toppings, in a blender. I used my Vitamix, so it was quick; I assume it will take a bit longer in a regular blender.
  2. Pour into a bowl.
  3. Arrange the toppings on top.
  4. Enjoy and let the healing begin!

acai bowl

Slow Cooker Corned Beef And Cabbage

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This slow cooker corned beef and cabbage is so good you’ll make it more than just on St. Patrick’s Day!

slow cooker corned beef and cabbage

I know St. Patrick’s Day comes every year, but this is the first time I’ve ever made corned beef and cabbage. For my virgin time I used an amazing recipe from Foodie Crush as a guide. So, a big thanks goes out to Heidi for creating this awesome recipe! This slow cooker corned beef and cabbage recipe is a keeper!

Not only is this recipe delicious, but it’s so easy because the slow cooker does the work! I can’t believe this is the first time I’ve ever made this, because it really is so good.

So, here it is a few days before St. Patrick’s Day and I’m sitting in my kitchen drooling over the aroma in my apartment. Should I wait to serve this in a few days for the actual holiday? Should I just give up and dig in now? What’s a girl to do…

Okay, now 5 minutes has passed and I have scarfed down 4 slices of this melt-in-your-mouth meat. And 3 big hunks of rich potato. And a few carrots. Oh, and I dipped everything in the non-dairy horseradish sauce I made. Now, I can save the rest for the actual day…

If you are looking for another great meat recipe that cooks in the slow cooker, try my recipe for Slow Cooker Pulled Pork!

slow cooker corned beef and cabbage

And by the way, you can eat corned beef and cabbage and still be healthy:

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I was able to find a pre-brined, nitrate-free corned beef brisket, so I felt really lucky!

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 nutrition sister, regular old potatoes can be just what the doctor ordered.

Cabbage can help control a cough and lessen the symptoms of the common cold — in olden times, cabbage tea was given to people who had contracted the whooping cough. It’s also good to combat constipation and hot flashes.

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.

I added a great Chinese herb to my slow cooker, so that it could infuse it’s medicinal magic into the food. I used Bai Shao (White Peony Root). This herb nourishes the blood — it’s great for regulating your menstrual cycle, stopping abdominal pain, and can be good for some types of headaches.

slow cooker corned beef and cabbage

Slow Cooker Corned Beef And Cabbage
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Recipe type: Slow Cooker, Meat, Beef
Cuisine: recipe adapted from: Foodie Crush
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This slow cooker corned beef and cabbage is healthy, easy, and so festive!
Ingredients
  • 2-1/2 lb uncured, pickled beef brisket (if yours is not pickled already, sprinkle a bit of pickling spice on the top of the meat)
  • 12 baby carrots (or 4 regular carrots, cut into 2-inch pieces)
  • 4 medium yellow potatoes, cut into 2-inch pieces
  • 1 yellow onion, quartered
  • 1 12-oz bottle of dark beer
  • 6-oz of light beer
  • 7 fresh thyme sprigs
  • 5 pieces raw Bai Shao (an optional Chinese herb that will not change the flavor of the dish; see above explanation of this herb's benefits)
  • ½ head green cabbage, cut into wedges
  • ½ cup full-fat coconut yogurt
  • 2 Tbs prepared white horseradish
Instructions
  1. Place the corned beef, carrots, potatoes, onion, beer, hyme sprigs and Chinese herbs if you are using them, in the slow cooker.
  2. Cook on high heat for 5 hours.
  3. Place the cabbage wedges on top.
  4. Cook an additional 1 hour.
  5. Let cool a bit and slice the meat against the grain.
  6. Make the sauce by mixing together the yogurt and the horseradish.
  7. Place the sliced meat and the vegetables on a platter. Drizzle some of the cooking liquid over.
  8. Serve the sauce on the side.

slow cooker corned beef and cabbage

Chicken Potato Tomato Skillet

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This chicken potato tomato skillet is made and served right in the skillet!

Chicken, Tomato, And Potato Skillet

There’s just something about food that’s served in a skillet that makes it look so appetizing. I’m a sucker for any menu item that is described as a “skillet”. I love a breakfast “skillet” and no matter what the ingredients, I will think about ordering it before any other menu item. Does this make me weird?

This is one of those recipes that is perfect for those nights that you just don’t know what to make. It’s versatile enough so that you can substitute whatever meat you want, whatever veggies look good, and whatever type of potatoes are lying around your kitchen.

I made this dinner even easier by using leftover tomato sauce that was in my freezer. You can make it even easier than I did by using your favorite store-bought sauce.

So, here’s a dinner skillet. This chicken, potato, and tomato skillet is awesome. It’s a one-pot meal, so clean-up is a breeze and it’s easy to make.

And, come on, who doesn’t like chicken and potatoes and tomatoes and spinach served in skillet?

As I was just re-reading what I wrote, I had a great idea! The next time I make this dish, I am going to toast some healthy garlic bread and hide some of it in the bottom of this skillet… okay, now I’m really excited. I’m never sure if it’s a good thing or not that I get excited so easily by food…

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 skillet 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 like this kind of thing, you should also try my recipe for Chicken Stew With Potatoes And Crispy Brussels Sprouts!

Chicken, Potato, And Tomato SkilletChicken, Tomato, And Potato Skillet

Here are some of the great health benefits of this awesome chicken potato tomato skillet:

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.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

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 nutrition sister, regular old potatoes can be just what the doctor ordered.

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 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.

Chicken, Potato, And Tomato Skillet

If you make this Chicken Potato Tomato Skillet 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.

Chicken, Potato, And Tomato Skillet
5.0 from 1 reviews
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Recipe type: one-pot, chicken
Cuisine: recipe adapted from: 12 Tomatoes
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This one-pot skillet meal is delicious, simple, and healing. Feel free to substitute other meats and vegetables -- it's all about what makes you happy!
Ingredients
  • 1-1/4 lb. boneless chicken thighs
  • 2 baking potatoes, unpeeled, cut into 1-inch pieces
  • 3 Tbs extra-virgin olive oil
  • sea salt and black pepper
  • 1 large shallot, sliced
  • 6 garlic cloves, smashed
  • 9 oz fresh spinach
  • 1-1/2 cups marinara sauce (either homemade or store-bought)
  • juice of ½ a lemon
  • ¼ tsp dried oregano
  • ⅓ cup chicken broth
  • ½ tsp dried hot red pepper flakes
Instructions
  1. Preheat oven to 375°F.
  2. Season the chicken with salt and pepper.
  3. In a medium oven-proof skillet with sides, heat the oil over medium heat. Add the potatoes and cook, stirring occasionally, until they start to get a little color, about 5-minutes.
  4. Remove the potatoes to a plate and add the chicken to the pan, stirring until the chicken begins to color.
  5. Add the potatoes back to the pan.
  6. Next, add the shallot, garlic, and spinach, and stir until the spinach is wilted, about 1-minute. (You may have to add the spinach a little at a time in order to fit it all in the skillet.)
  7. Pour the marinara sauce into the skillet.
  8. Stir in the lemon juice, chicken broth, oregano, and red pepper flakes.
  9. Bake the skillet in the oven about 40 minutes or until the chicken and potatoes are cooked through.
  10. Enjoy!

 

Chicken, Potato, And Tomato Skillet

Crispy Spicy Roasted Potatoes

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If you’ve been looking for the perfect potato recipe, this is it — crispy spicy roasted potatoes for the win!

crispy spicy roasted potatoes

It seems like such a simple thing. Crispy roasted potatoes should be a really easy thing to make. And, they are… but I didn’t get it really right until this time. And I’ve been playing with this recipe for a long, long time. But once you get the right ratio of spices and the right amount of fat and the correct baking times and temperature, you can use this formula time after time with whatever spices and herbs you like and it will never disappoint.

Oh boy, I just read that paragraph I just typed. I sound so serious and I’m talking about potatoes! OK, so it’s really not a serious topic, but these potatoes are so awesome. And so easy. I guess I just feel a little humbled by these simple potatoes because it took me until now to get them so perfectly crispy and buttery and delicious.

You have to try this recipe.

I mean, who doesn’t need a great easy people-pleasing recipe in their arsenal that can be pulled out at any time? And this recipe is so versatile. I’ve made these crispy spicy roasted potatoes for breakfast. I’ve made them for dinner. And, mostly, I’ve eaten the leftovers at really weird times during the day.

If you are a spicy-potato-recipe fan, you should also try my Buffalo Chicken With Potatoes And Bacon recipe!

crispy spicy roasted potatoes

Aside from the amazing texture and taste, these potatoes are awesome for you:

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 nutrition sister, regular old potatoes can be just what the doctor ordered.

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…. I almost always use fresh garlic in my recipes, but for this recipe, garlic powder works wonderfully.

Black Pepper is a Chinese herb called Hu Jiao. It’s used to alleviate diarrhea, vomiting and some stomach pains.

Oregano is a powerful antioxidant and it is great at fighting bacteria. It’s also known as an herb that brings joy and happiness to people.

crispy spicy roasted potatoes

Crispy Spicy Roasted Potatoes
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Recipe type: side dish, potatoes
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4
So simple and so perfect. This is the only recipe you will need for crispy potatoes.
Ingredients
  • 4 medium yellow potatoes, unpeeled and cut into bite-size pieces
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • ½ tsp black pepper (or to taste)
  • sea salt to taste
  • 1-1/2 Tbs butter or ghee, melted (here's a good organic ghee)
Instructions
  1. Preheat the oven to 400°F.
  2. Boil the potatoes for 6-minutes.
  3. Drain well.
  4. Toss the drained potatoes in a large bowl with the rest of the ingredients.
  5. Spread the potatoes in a single layer on a parchment-lined baking sheet. Try to spread out the potatoes so that they are not touching each other.
  6. Roast for about 45 minutes, or until the potatoes are golden and crispy.
  7. Enjoy!
  8. Note: I've seen lots of versions of this recipe and oftentimes the baking time is much less than 45 minutes, so check your potatoes frequently. Mine were perfect at 45 minutes.

 

crispy spicy roasted potatoes