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Primal Zucchini Gratin with Goat Cheese and Rosemary

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Tis the season for comfort food.

I think the typical notion is that comfort food leaves you feeling heavy and full. Not my Goat Cheese Zucchini Gratin. It is warm and creamy and bubbly and the perfect side-dish to any meal. It will give you all the feels of comfort — satisfied, warm, a little decadent and rich – but it won’t leave you feeling heavy and full.

If you’re not a fan of tomatoes, you can leave them off — I add them because, well, we LOVE roasted tomatoes with just about anything! But also because they add a beautiful pop of color and acidity that cuts through the goat cheese.

This is a SUPER easy dish to prepare. But if you have a Japanese Mandolin, it is even easier! If you don’t have one – BUY ONE NOW! You will use it a ton once you realize how easy it makes your life!

This would be a great new-addition to your traditional Christmas dinner or something easy to make for the family or just yourself 🙂 on a busy weeknight! The leftovers are great for lunch the next day!

Hope you enjoy this as much as we do!

Primal Zucchini Gratin with Goat Cheese and Rosemary

Serves 4-6

Ingredients:

  • 4 medium zucchini, cut into approx. ¼” slices
  • sea salt and black pepper
  • 2 tbsp arrowroot flour
  • 1 cup canned coconut milk (light or full fat)
  • 1 tbsp grass fed butter
  • 4oz spreadable goat cheese or goat cheese log, room temp
  • ½ tsp garlic powder
  • 2 sprigs fresh rosemary, finely chopped
  • ¼ – ½ cup low sodium chicken/vegetable stock or filtered water
  • 10-12 cherry tomatoes
  • 4oz raw goat cheddar, or manchego, grated
  • ½ cup chickpea breadcrumbs or almond flour
  • fresh chives, finely chopped, for garnish

Directions:

  • Place a large dish towel onto your countertop and lay zucchini out in a single layer and sprinkle with salt – leave for 30-45 minutes.
  • Preheat the oven to 400 degrees F.
  • Using a paper towel or another dish towel, press gently over the top of the zucchini to absorb some of the moisture. Repeat this a few times to get as much moisture off as possible.
  • Spray an 8×8 casserole dish with cooking spray and arrange ½ of the zucchini slices in several overlapping rows. Sprinkle with black pepper.
  • Combine the arrowroot and coconut milk in a small bowl and whisk well to combine/until smooth.
  • Then, add the butter to a medium saucepan over medium-low heat. Once melted, add in spreadable goat cheese, garlic powder and a pinch of sea salt and black pepper. Heat for a few minutes stirring frequently, until the goat cheese melts and the mixture is smooth. Pour in the coconut milk/arrowroot mixture while whisking. Continue to whisk until the mixture is completely incorporated. Turn the heat to low and allow to simmer 3-4 minutes, until the sauce thickens/coats the back of a wooden spoon. Add in the stock/water in ¼ cup increments, if the sauce is too thick.
  • Add in the rosemary and stir to combine. Pour ½ of the mixture evenly over the zucchini and spread ½ of the raw goat cheddar/manchego on top. Then layer the remaining zucchini, sauce and top with remaining raw cheddar/manchego and tomatoes.
  • Cover and bake for 25 minutes. Uncover and top with chickpea breadcrumbs or almond flour. Bake another 15 minutes, until the cheese and breadcrumbs/flour is golden brown and tomatoes are roasted.
  • Garnish with chives and serve.
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Instructions
  1. Place a large dish towel onto your countertop and lay zucchini out in a single layer and sprinkle with salt – leave for 30-45 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Using a paper towel or another dish towel, press gently over the top of the zucchini to absorb some of the moisture. Repeat this a few times to get as much moisture off as possible.
  4. Spray an 8x8 casserole dish with cooking spray and arrange ½ of the zucchini slices in several overlapping rows. Sprinkle with black pepper.
  5. Combine the arrowroot and coconut milk in a small bowl and whisk well to combine/until smooth.
  6. Then, add the butter to a medium saucepan over medium-low heat. Once melted, add in spreadable goat cheese, garlic powder and a pinch of sea salt and black pepper. Heat for a few minutes stirring frequently, until the goat cheese melts and the mixture is smooth. Pour in the coconut milk/arrowroot mixture while whisking. Continue to whisk until the mixture is completely incorporated. Turn the heat to low and allow to simmer 3-4 minutes, until the sauce thickens/coats the back of a wooden spoon. Add in the stock/water in ¼ cup increments, if the sauce is too thick.
  7. Add in the rosemary and stir to combine. Pour ½ of the mixture evenly over the zucchini and spread ½ of the raw goat cheddar/manchego on top. Then layer the remaining zucchini, sauce and top with remaining raw cheddar/manchego and tomatoes.
  8. Cover and bake for 25 minutes. Uncover and top with chickpea breadcrumbs or almond flour. Bake another 15 minutes, until the cheese and breadcrumbs/flour is golden brown and tomatoes are roasted.
  9. Garnish with chives and serve.
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Paleo Italian Turkey Meatballs

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Paleo Italian Turkey Meatballs

Makes 8-10 medium-sized meatballs…

Ingredients:

  • 1 lb. ground turkey breast
  • ½ small onion, grated
  • 3 garlic cloves, minced
  • ¼ cup minced fresh basil
  • ¼ cup almond flour
  • 1 egg
  • 2 tbsp tomato paste
  • 1 tsp ground oregano
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1 tbsp olive oil
  • 1 jar (approx. 3 cups) THIS marinara sauce

Directions:

  • Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
  • Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.

Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.

 

 

 

 

 

 

  • Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
  • Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.

  • Season the sauce, to taste, with salt and pepper.
  • Serve over zucchini/squash noodles or cauliflower rice.

Notes:

  • I’ve only found this brand (The Vine) at Central Market – Dallas Whole Foods don’t carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don’t feel the need to salt it further. Most jarred sauces have anywhere from 210mg – 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one – higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.

 

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Instructions
  1. Add turkey through ground pepper to a large bowl and mix well with your hands or a wooden spoon.
  2. Divide the mixture into 8-10 meatballs. Place on a large plate or baking sheet.
  3. Heat the olive oil in a heavy, large frying pan over medium-high heat. Add the meatballs – being sure they have space between them, otherwise they will steam – you want a little crust on them for flavor. Sauté until browned on all sides, about 2:30-3 minutes per side. Turn off heat.
  4. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce.
  5. Return all the meatballs to the pan and cover. Turn the heat to medium-low and simmer until the sauce thickens slightly and the meatballs are cooked to 160 degrees F – approx. 5-7 minutes.
  6. Season the sauce, to taste, with salt and pepper.
  7. Serve over zucchini/squash noodles or cauliflower rice.
Recipe Notes

I've only found this brand at Central Market - Dallas Whole Foods don't carry it, unfortunately. I like it so much because it has very clean/organic ingredients and 25mg of sodium per serving and I honestly don't feel the need to salt it further. Most jarred sauces have anywhere from 210mg - 510mg of sodium PER serving! So if you cannot find this one, Monte Bene is another good one - higher in sodium per serving but lower than most and clean ingredients, and you can find it at just about any grocery store.

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Roasted Heirloom Potatoes with Lemon Basil Aioli

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This recipe… These potatoes… We have them AT LEAST once a week at our house! They are the easiest things in the world to make and I’m here to tell you – they are JUST as good as french fries – THERE! I said it! I’m serious… Try them and then look me in the eyes and tell me otherwise. Mmmhmm… They are the ultimate clean eating, healthy comfort food.

I’ve been making these potatoes for quite a while and I’ve perfected them. It’s not rocket science but the details DO matter here — when I say in the directions not to let the potatoes touch when you place them on the sheet pan — I really mean do NOT let them touch. You should be able to see space/foil between each potato. And when I say to place them cut-side-down, I really DO mean that – it’s not just a suggestion. liThis will make them crispy on the outside and creamy on the inside. So you take a bite and basically melt. Almost quite literally. They are heavenly.

Once I had these down and could make them in my sleep, so to speak, I started playing with different aioli’s to dip these beauties in to. Mo and I both love sauces – anything we can dip something in, we’re IN! Hence my life-devotion to chips and salsa!

Our neighbor has several basil plants growing in their front yard and told us we were welcome to take as much as we wanted! THIS is an offer this little Italian girl does not pass up! I would eat basil in or with almost everything! So I came up with this really clean and super refreshing Lemon Basil Aioli. It’s super easy to make and tastes like summer! It’s the perfect thing to cut through the creamy, richness that the potatoes are. We love it and hope you will too!

Make this! Let us know how much you love it! We hope it becomes your new go-to for comfort food or when you get that “I want something fried RIGHT NOW” craving!

Roasted Heirloom Potatoes with Lemon Basil Aioli

Serves 4-6

Ingredients:

  • ½ cup Primal Kitchen Avocado Oil Mayo
  • approx. 8 fresh basil leaves, minced
  • zest of 1 lemon, juice of ½ lemon
  • ¼ tsp garlic powder
  • approx. 2lbs small heirloom potatoes – red, purple, Yukon gold
  • coconut oil cooking spray
  • several pinches sea salt
  • 1-2 pinches black pepper

Directions:

  • First, make the aioli by placing mayo, basil, lemon zest and juice, garlic powder and pinch of sea salt and black pepper into a bowl. Whisk well to combine. Cover and place in the fridge until ready to serve.

  • Preheat oven to 425°F.
  • Line a large baking sheet with foil and spray generously with cooking spray; set aside.
  • While the oven is pre-heating, slice potatoes in half and place in a single layer, cut-side-down onto the foil-lined baking sheet, leaving a little space between each potato – do not let them touch – otherwise they will steam and not get a crispy texture.
  • Spray the top of the potatoes with cooking spray and then season with salt, black pepper and any dried herbs you’d like.

  • Place on the top rack of the oven and let roast for 15-20 minutes, until potatoes are slightly browned and easily pierced with a fork.
  • Serve immediately.

  • These will keep in the fridge, in an airtight container for up to 7 days.
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  1. First, make the aioli by placing mayo, basil, lemon zest and juice, garlic powder and pinch of sea salt and black pepper into a bowl. Whisk well to combine. Cover and place in the fridge until ready to serve.
  2. Preheat oven to 425°F.
  3. Line a large baking sheet with foil and spray generously with cooking spray; set aside.
  4. While the oven is pre-heating, slice potatoes in half and place in a single layer, cut-side-down onto the foil-lined baking sheet, leaving a little space between each potato – do not let them touch – otherwise they will steam and not get a crispy texture.
  5. Spray the top of the potatoes with cooking spray and then season with salt, black pepper and any dried herbs you’d like.
  6. Place on the top rack of the oven and let roast for 15-20 minutes, until potatoes are slightly browned and easily pierced with a fork.
  7. Serve immediately.
  8. These will keep in the fridge, in an airtight container for up to 7 days.
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Zucchini “Pasta” Salad with Avocado Pesto and Roasted Chicken

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I. LOVE. PASTA. I’m Italian – well, 25% or something… Maybe I should do the ancestry.com thing? Regardless – my Italian grandmother cooked for me all the time, growing up – in fact, she is the reason I am a Nutritionist and because of her I practice Nutrition holistically. She has always cooked with high quality, healthy fats and sprouted grains. She was sprouting grains before it was even a “thing.” She would make Zucchini Muffins and we would add bran and olive oil to them and then smear lots of good, REAL butter on them when they came out of the oven. I can taste them now as I type this…

All of that to say – I CRAVE Italian food but what I dislike about pasta is you can have so little for SO many carbohydrates and calories. NO I don’t advocate counting calories, BUT the way Mo and I eat (ehemmmm – we could probably eat most people under the table!) I want quality AND quantity! So, I’ve fallen in love with the discovery of making vegetables into noodles. Just makes me happy to have a plate full of vegetables that satisfy me the way a plate full of good old fashioned spaghetti does.

This Zucchini “Pasta” makes the perfect summer dish – it’s hearty but refreshing, and super clean – full of healthy fats from the avocado, pine nuts and olive oil and it can be served at room temp or slightly chilled, so it’s perfect in warmer weather! Another bonus – no standing over the stove! Once the chicken is cooked, the heat in the kitchen is turned off!

The Avocado Pesto is completely dairy free and vegan and I promise you won’t miss the cheese! It is great in this recipe but could be your new go-to for pesto’s in other recipes!

This is a super easy to make dinner, but can also serve as a great lunch for the kiddos or to take to work! Just prep all of the ingredients and portion out the zucchini, sundried tomatoes and shredded chicken in individual tupperware and then do the same with pesto in separate tupperware – keep in the fridge and grab and go in the mornings! When you’re ready to eat, simply pour the pesto over the zucchini, etc., shake it up and enjoy!

Hope you enjoy this easy to make lunch or dinner! You’ll feel satisfied and refreshed after eating it!

Zucchini “Pasta” Salad with Avocado Pesto and Roasted Chicken

Serves 2-4

Ingredients:

  • 2 bone-in, skin-on free range chicken breasts***
  • 3 medium zucchini, spiralized into noodles using a spiralizer or peeler
  • ¼ cup sun-dried tomatoes packed in olive oil, drained and thinly sliced
  • 2 cups loosely packed basil
  • 1 cup loosely packed flat leaf parsley
  • 1 medium avocado, pitted
  • ¼ cup + 2 tbsp pine nuts, lightly toasted, divided
  • 2 cloves garlic, peeled
  • zest of 1 lemon, juice of ½ lemon
  • 1 tbsp extra virgin olive oil
  • sea salt and black pepper, to taste
  • approx. ¼ – 1/3 cup filtered water
  • Optional: 1 tsp crushed red pepper flakes

Directions:

  • Preheat oven to 375 degrees F.
  • Line a baking sheet with foil and place chicken, bone-side-down/skin-side-up, onto the pan. Rub chicken all over with sea salt and black pepper.
  • Place chicken into the oven on the top rack and roast 25-40 minutes, depending upon how large the breasts are — until a meat thermometer reads 160 degrees. Pull out of the oven and allow to cool at least 20 minutes, so that you can handle it with your hands.

  • While the chicken is roasting, spiralize the zucchini and place in a large bowl and set aside.

  • While the chicken is cooling, make the pesto. In a food processor, fitted with the steel blade, combine the basil, parsley, avocado, ¼ cup pine nuts, garlic, lemon zest/juice and olive oil. Process until combined. With the processor running, add just enough water to make a smooth, but not runny, sauce – no more than a few tablespoons at a time. Season with sea salt and black pepper, to taste.

  • Before shredding the chicken, if you want to use the skin, gently peel it off of the top of the breast and lay flat on the same pan you roasted the chicken on and turn oven to broil. Then, shred the chicken and place into the bowl with the zucchini, add the sundried tomatoes. Pour the sauce over and toss well to combine.

  • Place the chicken skin into the oven on the top rack for 45 seconds to 1 minute – until skin is crisped up.
  • Plate the zucchini, etc. and top with a few pine nuts, red pepper flakes and crispy chicken skin, if you’d like!
  • This is best enjoyed the day it is made.

Notes:

  • Feel free to substitute a pre-roasted rotisserie chicken vs roasting your own. You can certainly use the dark meat as well, if you enjoy it!
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Instructions
  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with foil and place chicken, bone-side-down/skin-side-up, onto the pan. Rub chicken all over with sea salt and black pepper.
  3. Place chicken into the oven on the top rack and roast 25-40 minutes, depending upon how large the breasts are -- until a meat thermometer reads 160 degrees. Pull out of the oven and allow to cool at least 20 minutes, so that you can handle it with your hands.
  4. While the chicken is roasting, spiralize the zucchini and place in a large bowl and set aside.
  5. While the chicken is cooling, make the pesto. In a food processor, fitted with the steel blade, combine the basil, parsley, avocado, ¼ cup pine nuts, garlic, lemon zest/juice and olive oil. Process until combined. With the processor running, add just enough water to make a smooth, but not runny, sauce – no more than a few tablespoons at a time. Season with sea salt and black pepper, to taste.
  6. Before shredding the chicken, if you want to use the skin, gently peel it off of the top of the breast and lay flat on the same pan you roasted the chicken on and turn oven to broil. Then, shred the chicken and place into the bowl with the zucchini, add the sundried tomatoes. Pour the sauce over and toss well to combine.
  7. Place the chicken skin into the oven on the top rack for 45 seconds to 1 minute - until skin is crisped up.
  8. Plate the zucchini, etc. and top with a few pine nuts, red pepper flakes and crispy chicken skin, if you’d like!
  9. This is best enjoyed the day it is made.
Recipe Notes

Feel free to substitute a pre-roasted rotisserie chicken vs roasting your own. You can certainly use the dark meat as well, if you enjoy it!

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Paleo Ancho Chili Shrimp Tacos

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If you were following me at Just Eat the Food, you know this recipe. I’ve revamped it a bit and decided to post it here, my new home, because I’ve gotten SO many compliments on it!

These tacos are super easy to make and will only take you about 30 minutes, start to finish. I, of course, suggest you make my Paleo Tortillas to go with these, but if you’re time-crunched, grab the Ezekiel or Siete Tortillas.

I like to serve these with my Paleo Cilantro Lime Coleslaw — recipe coming on Friday!

Side note: These are barely spicy per the recipe below — if you like a lot of spice, I suggest replacing the red chili powder with an equal amount of ancho chili powder.

Make these! You will LOVE them!

Paleo Ancho Chili Shrimp Tacos

Makes: 6 servings – 2 tacos per serving

Ingredients:

  • 1lb wild/gulf medium-ish shrimp, peeled and deveined
  • 2 limes, divided
  • 1 small orange
  • ½ tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ancho chili powder
  • 1 tsp red chili powder
  • ½ tsp sea salt
  • Siete Almond Flour or Coconut/Cassava Flour Tortillas or my Paleo Tortillas
  • fresh cilantro
  • 1 lime, cut into wedges
  • small handful fresh baby spinach
  • Optional: goat cheese crumbles and fresh jalapeno, thinly sliced

Directions:

  • In a re-sealable plastic bag combine zest and juice of 1 lime and orange, garlic powder, cumin, chili powder, and kosher salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes to 1 hour.

  • Make tortillas or wrap pre-made tortillas in foil and preheat oven to 400 degrees F.

  • Heat a nonstick grill pan over medium heat and pull the shrimp out of the fridge. Once the pan is hot, place the shrimp on the pan in an even layer; flip them after approx. 2-3 minutes. Same timing for the other side – you want the shrimp to be opaque/cooked through. About mid-way through cooking the shrimp, place the tortillas in the oven.

  • Once the shrimp are finished cooking, take the tortillas out of the oven.
  • To serve, place a few spinach leaves on the tortilla and top with 3-4 shrimp, fresh cilantro, a sprinkle of goat cheese, 2-3 slices jalapeno and a lime wedge on the side.


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Instructions
  1. In a re-sealable plastic bag combine zest and juice of 1 lime and orange, garlic powder, cumin, chili powder, and kosher salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes to 1 hour.
  2. Make tortillas or wrap pre-made tortillas in foil and preheat oven to 400 degrees F.
  3. Heat a nonstick grill pan over medium heat and pull the shrimp out of the fridge. Once the pan is hot, place the shrimp on the pan in an even layer; flip them after approx. 2-3 minutes. Same timing for the other side – you want the shrimp to be opaque/cooked through. About mid-way through cooking the shrimp, place the tortillas in the oven.
  4. Once the shrimp are finished cooking, take the tortillas out of the oven.
  5. To serve, place a few spinach leaves on the tortilla and top with 3-4 shrimp, fresh cilantro, a sprinkle of goat cheese, 2-3 slices jalapeno and a lime wedge on the side.
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Zucchini Goat Cheese Lasagna

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Prior to making this, please be sure to read the notes under the recipe for variations and substitutions.

***

It’s October and in Texas that means it’s either going to continue on in 90 degree weather or, we just might have one of those special years where we get some chilly weather for Halloween. Always a toss up. We woke up this October morning to 57 degrees and rain! For Texas, this is essentially Christmas morning. It was glorious! Now all I want is a Pumpkin Spice Latte!

I’ve been on a casserole kick for the last month or so – such an easy thing to throw together and make ahead and great fall recipes for the cooler weather I am crossing my fingers for!

Mo and I do not have children – just the sweetest, cutest, most loving French Bulldog in the whole world! But majority of our clients do have children, so on some level we understand how CRAZY life gets when school starts back up in the fall. We find that clients always struggle this time of year to maintain clean eating habits simply for the fact that time suddenly feels it is not their own anymore. One kid needs to be at football practice at 6am, another at school at 8am, a little one at Mothers Day Out at 9:30am and then pick up starts at 2pm and so on… Add to it games, dance lessons, etc. that happen in the evenings and I honestly don’t know how people do it day-in-day-out with frankly, more than one kiddo.

These casserole recipes were meant for YOU! For those who feel like they have no time to make themselves, much less overall health, a priority because of so many things going on and getting thrown at them. I hope you’ve found these to make life a little easier and a way to keep you and your family eating clean in spite of the chaos. It’s always interesting to me – when I eat poorly (i.e. fast food, packaged products, etc.) on a regular basis, sometimes out of what seems like pure necessity – my energy to do ALL of the things that I NEED to do – all of the things that have caused me to believe that fast food is the only option – is completely zapped. I don’t HAVE energy to do those things. And then I’m cranky and tired and that’s not good for anyone. 🙂

So, while I don’t have children, I do understand what it is to be incredibly busy with back-to-back “to-do’s” each day and I just want to encourage you to take good care of the body and mind that has to perform those tasks. I hope these recipes have helped make eating clean more feasible and flavorful in the midst of the chaos.

See? Isn’t Franklin the cutest EVER???

I made this lasagna recipe for the first time a couple of years ago. One of our clients brought us some ground venison and I was using it in everything! We love venison! I think we ate half of the lasagna the first night. 🙂 The leftovers were awesome and made life so easy for the next few days. It has SO much flavor! If you prefer, you can absolutely omit the meat in this recipe altogether and replace with additional mushrooms (see my notes below the recipe) and it will be just as yummy!

This recipe can easily be doubled and you could make two pans or several small – single or double servings sizes – to store in the freezer and heat up in the oven when needed for a quick dinner. It will freeze beautifully! Just skip the last step in the directions and cover in saran wrap and foil, place in the freezer for up to 6 months.

I hope this makes life a little easier for you and eating clean more feasible in the crazy times!

Zucchini Goat Cheese Lasagna

Serves 6-8

Ingredients:

  • 2 large zucchini
  • 1 tsp sea salt
  • 1lb ground venison, bison, beef, turkey, etc.***
  • 1 tbsp olive oil
  • 1 medium green bell pepper, diced
  • 1 small yellow onion, diced
  • 3 medium portabella mushrooms, diced
  • 2-3 garlic cloves, minced
  • 1, 6oz can tomato paste
  • 1, 16oz can low sodium tomato sauce
  • ¼ cup red wine***
  • ¼ cup fresh basil, chopped
  • 2 tbsp fresh oregano, chopped
  • sea salt and black pepper, to taste
  • 1 cage free egg
  • 1, 6oz container spreadable goat cheese, brought to room temperature
  • 2 tbsp fresh parsley, chopped
  • 1, 6oz container goat cheese crumbles

Directions:

  • Preheat oven to 375 degrees F. Spray a deep 9×13” casserole dish with cooking spray or rub well with olive oil and set aside.
  • Slice zucchini lengthwise into very thin slices or use a mandolin to do so. Lay all of the slices onto a paper towel (somewhere in the kitchen that it won’t take up prep space) in one layer and sprinkle lightly with sea salt; leave them be while you prep the sauce.
  • To start the sauce, heat olive oil in a large skillet over medium heat. Once warm, place the ground meat into the skillet and break up. Cook for approx. 7 minutes – until almost cooked through. Set aside.
  • In a separate sauté pan, add the green pepper and onion; cook until softened – approx. 5 minutes; add in mushrooms, garlic and a pinch of sea salt. Cook for another 2-3 minutes, stirring constantly so the garlic doesn’t burn.
  • Add the vegetable mixture to the meat and stir in tomato paste, tomato sauce, wine, basil, and oregano. Add a small amount of hot water or broth if sauce gets too thick. Bring to a light boil; reduce the heat and simmer sauce for approximately 20 minutes, stirring every few minutes.
  • While the sauce is cooking, whisk (or use a hand mixer) the egg, goat cheese, and parsley together in a bowl until completely combined. It should have the texture of a thick sauce.
  • To assemble the lasagna, spread ½ of the meat sauce into the bottom of casserole dish; then layer ½ of the zucchini slices, all of the goat cheese mixture, and then repeat with zucchini and then sauce again. Cover with foil.
  • Bake for 20-25 minutes. Remove the foil and sprinkle the top with the goat cheese crumbles. Raise the oven temperature to 425 degrees F and bake an additional 5-10 minutes. Let stand for 5-10 minutes before serving.

Notes:

  • You can make this vegetarian by omitting the ground meat and replacing with 3 more portabella mushrooms or 1 medium eggplant. You will simply have one pan for your sauce vs. starting with two.
  • You can replace the wine with either a beef stock or if keeping vegetarian, a vegetable stock.
  • If you are super pressed for time and need a pre-made sauce – I suggest The Vine – it is my very favorite! Super clean ingredients and very low in sodium! You will simply omit garlic through oregano in the list of above ingredients. Cook the vegetables and meat per above directions and add 1 jar of the sauce directly to the meat/vegetable mixture. Bring to a low boil, add sea salt and black pepper to taste and allow to simmer for 5-7 minutes. Follow remaining steps per above directions.
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Instructions
  1. Preheat oven to 375 degrees F. Spray a deep 9x13” casserole dish with cooking spray or rub well with olive oil and set aside.
  2. Slice zucchini lengthwise into very thin slices or use a mandolin to do so. Lay all of the slices onto a paper towel (somewhere in the kitchen that it won’t take up prep space) in one layer and sprinkle lightly with sea salt; leave them be while you prep the sauce.
  3. To start the sauce, heat olive oil in a large skillet over medium heat. Once warm, place the ground meat into the skillet and break up. Cook for approx. 7 minutes – until almost cooked through. Set aside.
  4. In a separate sauté pan, add the green pepper and onion; cook until softened – approx. 5 minutes; add in mushrooms, garlic and a pinch of sea salt. Cook for another 2-3 minutes, stirring constantly so the garlic doesn’t burn.
  5. Add the vegetable mixture to the meat and stir in tomato paste, tomato sauce, wine, basil, and oregano. Add a small amount of hot water or broth if sauce gets too thick. Bring to a light boil; reduce the heat and simmer sauce for approximately 20 minutes, stirring every few minutes.
  6. While the sauce is cooking, whisk (or use a hand mixer) the egg, goat cheese, and parsley together in a bowl until completely combined. It should have the texture of a thick sauce.
  7. To assemble the lasagna, spread ½ of the meat sauce into the bottom of casserole dish; then layer ½ of the zucchini slices, all of the goat cheese mixture, and then repeat with zucchini and then sauce again. Cover with foil.
  8. Bake for 20-25 minutes. Remove the foil and sprinkle the top with the goat cheese crumbles. Raise the oven temperature to 425 degrees F and bake an additional 5-10 minutes. Let stand for 5-10 minutes before serving.
Recipe Notes

You can make this vegetarian by omitting the ground meat and replacing with 3 more portabella mushrooms or 1 medium eggplant. You will simply have one pan for your sauce vs. starting with two.

You can replace the wine with either a beef stock or if keeping vegetarian, a vegetable stock.

If you are super pressed for time and need a pre-made sauce – I suggest The Vine – it is my very favorite! Super clean ingredients and very low in sodium! You will simply omit garlic through oregano in the list of above ingredients. Cook the vegetables and meat per above directions and add 1 jar of the sauce directly to the meat/vegetable mixture. Bring to a low boil, add sea salt and black pepper to taste and allow to simmer for 5-7 minutes. Follow remaining steps per above directions.

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Easy Whole Roasted Chicken and Vegetables

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Life is crazy. For all of us. And when you’re trying your darndest to eat clean and keep your family eating clean, it’s not always easy, per se. BUT, there is nothing easier than this recipe. I give it to ALL of my clients who are just starting out on the “clean eating band wagon!” It’s great for one or two and you’ll have lots of leftovers to have through the week or it will make enough for the whole family!

You throw everything into one pan and pop it into the oven! THAT simple. This is one of those recipes that should be a staple in everyone’s’ home on a weekly basis. You can always change up the vegetables you use based on what you or your family will eat! And the chicken can be used for sandwiches or casseroles, etc. if needed/you have enough leftover!

I hope you enjoy this and see how it simple it can be to eat well and take good care of yourself!

Easy Whole Roasted Chicken and Vegetables

Serves 4-8

Ingredients:

  • 3 ½ to 4lb whole, free-range chicken
  • sea salt and black pepper
  • 1 tbsp paprika
  • 1 tbsp ground coriander
  • 2 small lemons, halved
  • 1 bunch fresh parsley
  • 1 bunch fresh thyme
  • 1 bunch garlic, halved
  • 1, 14oz bag baby carrots
  • 2 zucchini, halved and quartered
  • 1 red bell pepper, julienned
  • 1 small head cauliflower, chopped into florets
  • 1 tbsp olive oil or avocado oil
  • 1 to 1½ cups low sodium vegetable or chicken stock

Directions:

  • Preheat oven to 425 degrees F.
  • Rinse chicken and pat dry with paper towels. Season all over with sea salt, pepper, paprika and coriander. Stuff with lemons, parsley, thyme and both halves of the garlic bulb.
  • Place all of the vegetables on the bottom of a large, deep roasting pan and toss with olive/avocado oil and a few pinches of sea salt and one pinch black pepper.
  • Place the chicken on top of the vegetables and pour stock over the vegetables.
  • Place the chicken in the oven to roast. If you are using a convection oven, start at 425 degrees F and then reduce to 375 degrees F after the first 15 minutes.
  • Roast until chicken is golden and vegetables are caramelized – approx. 60-75 minutes; or until juices run clear and a meat thermometer reads 165 degrees at thickest part of the chicken.
  • Transfer chicken, carrots and garlic to a platter. Discard thyme, parsley and lemons, and let chicken rest for 10 to 15 minutes before cutting/serving.

 

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Instructions
  1. Preheat oven to 425 degrees F.
  2. Rinse chicken and pat dry with paper towels. Season all over with sea salt, pepper, paprika and coriander. Stuff with lemons, parsley, thyme and both halves of the garlic bulb.
  3. Place all of the vegetables on the bottom of a large, deep roasting pan and toss with olive/avocado oil and a few pinches of sea salt and one pinch black pepper.
  4. Place the chicken on top of the vegetables and pour stock over the vegetables.
  5. Place the chicken in the oven to roast. If you are using a convection oven, start at 425 degrees F and then reduce to 375 degrees F after the first 15 minutes.
  6. Roast until chicken is golden and vegetables are caramelized – approx. 60-75 minutes; or until juices run clear and a meat thermometer reads 165 degrees at thickest part of the chicken.
  7. Transfer chicken, carrots and garlic to a platter. Discard thyme, parsley and lemons, and let chicken rest for 10 to 15 minutes before cutting/serving.
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Episode 53: Natural Remedies for Cold, Flu, & More

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In this video episode, George, Dr. Webster, and I discuss which foods, herbs, and supplements work best for you when you are feeling under the weather. Did you know that raw honey and cinnamon is one of the best “natural” cough syrups and cold remedies you can find? Did you know that garlic, if eaten daily, has shown in studies to reduce likelihood of illness by 63%? Or that garlic can reduce the length of a cold by 70%? PLUS garlic helps to feed the good bacteria in your gut to improve immune function and digestion. Alongside garlic there is a liquid silver that can fight off fungal, bacterial, viral, infections and more. Learn all about these, oil of oregano, elderberry extract and more below.

If you have any questions or comments abut this show please leave them below :-).

Rosemary, Garlic & Kale Mashed Potatoes

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Rosemary Garlic Kale Mashed Potatoes

For some reason I can’t make any recipe without adding Kale to it. Sooo, here is my small twist on classic Mashed Potatoes.

INGREDIENTS:
8 Organic New Potatoes
4 Sprigs Fresh Rosemary
2 Handfuls Kale finely chopped
3-4 Cloves Fresh Garlic Minced/Chopped
3Tbsp Purity Farms Ghee Butter
Himalayan Pink Salt or Celtic Grey Salt to taste

INSTRUCTIONS:
Cut the potatoes in quarters and put in a large pot of water. Bring to a boil until potatoes can easily be pierced with a fork. This takes about 12-15 minutes.
While potatoes are boiling, finely chop garlic and kale. Add 1tsp ghee butter & garlic to medium sauce pan and sauté for about 2 minutes. Add kale and stir until lightly sautéed. Set aside. NOTE: I “under sauté” the kale a little because once you add it to the hot potatoes it will continue to steam.
Once potatoes are done, drain and transfer to a large bowl. Mash with potato masher, or fork, add remaining ingredients including the chopped rosemary and mix well. Let sit for a few minutes for the rosemary to infuse into the mix, serve and enjoy.
Final Note: Adding the rosemary at the end without cooking really enhances the aerobatics and flavor of this dish.

Mo’s Creamy Asparagus & Watercress Soup Video

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Check out my “how to video” by clicking this link > Movie on 3-18-14 at 11.30 AM

INGREDIENTS:
• 2 Bunches Green Asparagus
• 1 bunch Watercress
• 20 ounces Organic Vegetable Stock
• 1 Medium Onion Chopped
• 4 Garlic Cloves
• 2 Avocados
• Sea Salt & Black Pepper
• ***Optional ¼ Cup Chia Seeds***

DIRECTIONS:
1. Chop asparagus (even the ends) and place in a large pot
2. Chop Watercress in half and set aside
3. Add chopped Onion, Garlic, & Vegetable Stock to pot
4. Cook until Asparagus is tender but not overcooked (they should be bright green NOT dull green)
5. Once soft take off heat and set aside for about 2minutes
watercress avo
in the pot
BLEND:
• Add all ingredients into blender (this is where the watercress comes in) (you may have to do this in halves based on blender size).
• Add avocados, salt & pepper and blend until creamy smooth.

***THIS RECIPE IS GREAT HOT OR COLD****
soup complete