Stuffed Eggplant

INGREDIENTS

• 4 cloves garlic (finely sliced)

• 2 eggplants (cut in half lengthwise)

• 2 Cups baby spinach

• 1 1/2 cups tomato sauce

• 1 /2 lb ground chicken

• 1/2 red onion, finely cut

• 1/2 tsp smoked paprika

• pinch salt + pepper

• garlic powder

• onion powder

• Italian seasoning

INSTRUCTIONS

1. Grill the eggplant flesh side down until charred. Then place them into a baking tray; charred side up.

2. In a skillet add 2 tablespoons olive oil and sauté onions and garlic until soft. Add in ground chicken and seasonings and cook until brown and fully cooked. Add tomato sauce, cover and simmer for 10 minutes on low. Add spinach and stir until wilted

3. Place eggplant into your oven set at 250 degrees for 10 minutes.

4. Remove the eggplant from the oven, using a fork carefully score & mash the flesh making room for the mix. Stuff the eggplant with the filling.

5. Bake the stuffed eggplant in the oven for 10-12 minutes.

Kickin' Chicken Kabobs

INGREDIENTS

• 1 lb boneless skinless chicken breasts (or thighs) cut into 1 inch pieces

• tablespoon  olive oil

• 1 tablespoon garlic powder

• 1 tablespoon garlic powder

• salt and black pepper to taste

• 1 red bell pepper cut into 1 inch pieces

• 1 tsp chili powder

• 1 yellow bell pepper cut into 1 inch pieces

• 1 cup mushroom cut into 1 inch slices

• 1 red onion cut into 1 inch pieces

• 1 cup grape tomatoes cut in half

INSTRUCTIONS

Soak skewers in water for at least 30 mins

Season chicken with salt, pepper, garlic and onion powder.

Poke Skewer through the middle of each piece of vegetable or meat. Arrange the vegetables on the platter in a consistent pattern until the skewer is filled. Leave about a one inch piece of skewer on each side.

Grill for 5-7 minutes on each side or until chicken is cooked through.

Better Than Take-Out Shrimp + Broccoli

INGREDIENTS

• 1 tablespoon olive oil

• 1 1/2 pounds medium shrimp, peeled and deveined

• 24 ounces broccoli florets

• 1 teaspoon sesame seeds

• 1 green onion, thinly sliced

• 1/4 cup jarred roasted red pepper

FOR THE SAUCE

• 3 tablespoons reduced sodium soy sauce

• 1 tablespoon rice wine vinegar

• 1 tablespoon brown sugar, packed

• 1 tablespoon freshly grated ginger

• 2 cloves garlic, minced

• 1 teaspoon cornstarch

• 1 teaspoon Chili Garlic Sauce optional

DIRECTIONS

1. In a small bowl, whisk together soy sauce, , brown sugar, ginger, garlic, cornstarch and chili garlic sauce, set aside.

2. Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.

3. Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.

4. Serve immediately, garnished with sesame seeds and green onion, if desired.

Teriyaki Cauliflower Rice Stir Fry

INGREDIENTS

• 12 oz Fresh or Frozen Riced Cauliflower (also may be called Cauliflower Rice)

• 1 Red Onion (diced)

• 1/3 cup Carrot (thinly sliced)

• 1/3 cup mushrooms (diced)

• 1 cup Sugar Snap Peas or Snow Peas or Regular Peas

• 5 Cloves Garlic (minced)

• Onion Powder

• Garlic Powder

• 1/2 tsp crushed red pepper (optional)

• 1/4 cup Teriyaki Sauce

• 2 tablespoons avocado or extra virgin olive oil

INSTRUCTIONS

1. In a large skillet on medium high heat, add oil . Saute onion and garlic for 3-5 mins

2. Add mushrooms, carrot, snap peas and cauliflower, pepper, garlic and onion powder (red pepper flakes optional) and stir fry for 8-13 minutes until heated through and vegetables are to desired softness. Make sure all liquid has evaporated, pour off extra liquid.

3. Add terikayi sauce to mixture and continue to stir fry thoroughly for 2 -4 mins until well heated.

VARIATIONS

This recipe is very flexible. You can add your favorite protein to this dish such as: Tofu, Chicken, Salmon or Shrimp as pictured below. Other vegetable options are green onions, brocolli, bamboo shoots, red peppers. This dish can be served as a meal or as a side. It also can be served hot or cold.

Pan Roasted Chicken Thighs

INGREDIENTS

• 1 lb Chicken Thighs

• 1 onion sliced thinly

• 1/4 red pepper sliced

• 1/4 yellow pepper sliced

• 1/4 green pepper sliced

• onion powder

• garlic powder

• chili powder

• Salt and pepper to taste

INSTRUCTIONS

Season the chicken skin liberally with salt, onion powder, garlic powder, chili powder and pepper on both sides

Heat a drizzle of oil in a cast iron skillet over a low medium-high heat 

Add the chicken thighs (skin down)

After 7-8 minutes, the chicken thighs should release from the pan easily, and the skin should be beautifully golden and crispy. Flip the chicken thighs, skin-side up

Remove chicken and add onions and peppers to the pan and sauté until soft (about 5-7 mins). Stirring periodically and scrapping the bottom of the pan to incorporate bits from chicken.

Transfer to a 375º oven. Bake for 20 minutes.

Spaghetti Squash + Chicken Apple Sausage in Roasted Red Pepper Sauce

ROASTED SPAGHETTI SQUASH

ingredients.

• 1 spaghetti squash (cut in half length wise)

• 1 tablespoon olive oil

• salt and pepper to taste

instructions.

Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.

CHICKEN APPLE SAUSAGE + RED PEPPER SAUCE

(sauce adapted from the minimalist baker recipe)

ingredients.

• 1 Package Chicken Apple Sausage cut into1 inch slices)

• 2  red bell peppers

• 1 small red onion (finely chopped)

• 2 Cups Baby Spinach

• 4 cloves garlic (finely chopped)

• Sea salt and ground black pepper (to taste)

• 1 1/2 cups Coconut Milk

• 1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)

• 1 pinch red pepper flake (optional)

• Garlic powder and onion powder to taste

instructions.

• Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes (peel away) charred skin, seeds and stems. Set aside.

• While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.

• Add chicken apple sausage to a pan on medium high heat with a table spoon of olive oil. Cook 2-4 minutes on each side. Remove from pan.

• Transfer sautéed onion and garlic to blender with roasted peppers, coconut milk, red pepper flake, and cornstarch. Season with desired amount of salt, pepper, and red pepper flake, garlic and onion powder.

• Blend until creamy and smooth, taste and adjust seasonings as needed.

• Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering add chicken sausage.

• Add spinach and stir until wilted. About 3 mins.

• Use a fork to remove the flesh of the spaghetti squash and add to sauce and mix thoroughly or serve sauce over a bed of squash “noodles”.

• Serve with a garnish of parsley and grated parmesan cheese.

Mediterranean Buddha Bowls

Buddha Bowls are buildable bowls consisting of a base such as a grain or greens topped with a variety of yummy ingredients. A “Buddha Bowl,” as defined by urban dictionary, is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.” The recipe below is for my Mediterranean Buddha Bowls which are packed with lots of flavor... and it's vegan friendly. Give it a try and let me know what you think.

Crispy Baked Falafel

Ingredients

• 1 can chickpeas drained

• 1/2 cup medium red onion chopped

• 1 cup fresh parsley or cilantro chopped or a mix of both

• 3 cloves garlic peeled

• 1 tablespoon ground cumin

• 1/2 teaspoon kosher salt

• 1 teaspoon baking powder

• 2 teaspoons lemon juice

• 2 tablespoons extra virgin olive oil

INSTRUCTIONS

1. Preheat the oven to 400°F and grease a baking sheet with oil.

2. Drain the chickpeas and add them to a food processor along with the onion, parsley, garlic, cumin, salt, baking powder, sesame seeds, and lemon juice. Pulse the mixture just until the ingredients are minced but not pureed, scraping down the sides as needed.

3. Using an ice-cream scoop or your hands, form small 2 inch balls and gently flatten them to form falafel shape. Arrange the falafel on the greased baking sheet and brush the top of the falafel with oil.

4. Bake the falafel for 20 minutes, flip halfway, until golden and crispy on the outside. 

Toppings

• 1 cup grape tomatoes (diced)

• 1/2 Red onion (thinly sliced)

• 1/2 Cucumber (diced)

Alternatives: Radish, Beets, Olives, Feta Cheese

Roasted Red Peppers

• Olive Oil

• 2 Red Peppers

INSTRUCTIONS

1. Heat oven to 450F degrees.

2. Wash peppers and cut in half.

3. Remove seeds and stems.

4. Place upside down (skin side up) on a cookie sheet coated with olive oil spray.

5. Bake for 10-15 minutes or so, until skin of pepper is seriously black

6. Let cool so you can touch them.

7. Skin will peel off easily.

8. Slice into desired thickness

Grilled Eggplant

• 1 medium eggplant

• olive oil

• salt & pepper

1. Slice eggplant lengthwise into 1/2 inch slices

2. Brush each side with olive oil

3. add salt and pepper to taste

4. Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.

5. Remove from grill and let cool

ASSEMBLY

In a bowl, add greens or grains as a base.( I used baby spinach but you can use any leafy green). Arrange the toppings to your liking and serve immediately. Alternatively you can present these ingredients buffet style to your guests and let them assembly their own bowls. You can also add your favorite tzatziki or Tahini sauce.

One Dish Fish + Veggie Bake

INGREDIENTS

• 1 lb Fish Filet (I used Talapia)

• 1 large Red Onion (diced)

• 1 Red Pepper (thinly sliced)

• 1 cup sliced white mushrooms

• 1/4 cup chopped green onions (scallions)

• 1 lime juiced and sliced

• 1 Scallion (diced)

• salt + black pepper to taste

• 2 tbsp fresh or dried Dill

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1tsp smoked paprika

• 1 and 1/2 tsp Old Bay seasoning

• 2 tbsp butter or margarine

• 1-2 tbsp Extra Virgin Olive Oil

INSTRUCTIONS

1. Preheat oven to 450F

2. Season fish with salt, pepper, old bay, onion + garlic powder on both sides

3. Add fish to an aluminum foil lined baking dish

4. Add mushrooms, onion, red pepper and drizzle with olive oil

5. Sprinkle with lime juice, lime slices, green onion, paprika, dill and butter

6. Bake at 450F for 15-17 minutes. Broil the last minute

Thai Lime Curry Chicken Stir Fry

INGREDIENTS

• 1⁄2 cup chicken broth

• 2 teaspoons cornstarch

• 2 teaspoons soy sauce

• 1 lime (juiced)

• 1 1⁄2 teaspoons curry powder

• 1⁄8 teaspoon red pepper flakes

• nonstick olive oil flavored cooking spray

• 3green onions, sliced

• 2garlic cloves, minced

• 2cups broccoli florets

• 1 1⁄2teaspoons olive oil

• 2 chicken breast halves, cut into bite size pieces

• 2 cups cooked white or jasmine rice

INSTRUCTIONS

1. Stir together broth, cornstarch, lime juice, soy sauce, curry powder and red pepper flakes; set aside.

2. Spray wok or large skillet with cooking spray; heat over medium high heat.

3. Add onions and garlic and stir-fry for 1 minute; remove from wok.

4. Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.

5. Add oil to hot wok.

6. Add chicken and stir-fry 2 to 3 minutes or until no longer pink.

7. Stir broth mixture and add to wok.

8. Cook and stir until broth mixture comes to a boil and thickens slightly.

9. Return all vegetables and rice to to wok and heat through.