Ingredients:

• 3 lbs lean ground beef
• 3 tbsp olive oil
• 1 white onion, chopped
• 3 tsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp crushed red pepper flakes
• 1/2 cup water
• 1 cup frozen peas or edamame
• 1 cup tomato sauce
• 3 sweet potatoes, peeled, sliced into 1/4 inch rounds

Directions:

Preheat oven to 350 degrees. Peel sweet potatoes and slice to about 1/4″ thickness. Lay a single layer in a 9×13 pan, and drizzle with a bit of the olive oil. Heat the remaining olive oil in a large skillet, add onion and cook until translucent. Add in the meat, tomato paste, water, and seasonings and cook until meat is browned. Pour a layer of meat over the sweet potatoes in the dish. Layer another layer of sweet potatoes, then meat, then potatoes, then meat, until everything is used up. Cover tightly with foil and bake for about 35-40 minutes, until sweet potatoes are cooked through. Let sit for a few minutes before serving.

Nutritional Info per serving: Calories 252, Protein 28g, Carb 12g, Fat 10gm Fiber 2g, Sugar 3g

Ingredients for meatballs:

• 2 –  7 ounce cans of Wild Salmon (I like Wild Planet)
• 2 tbsp almond meal
• 1 tbsp ground flax seeds (optional)
• 1 egg white
• 2 tbsp olive oil
• 2 green onions diced
• 2 cloves garlic, minced
• 1 tbsp parmesan cheese
• pinch of salt and ground black pepper
• 1 tbsp chopped parsley (or dried)

Ingredients for noodles & sauce:

• 1 can tomato sauce (or finely diced tomatoes)
• 1 clove garlic, minced
• salt & pepper
• 1 small eggplant, julienned or spiralized

Directions:

Combine all ingredients in a bowl and mash together until well combined.  Heat a pan on medium heat and spray with olive oil.  Make meat balls with your hands about the size of a ping pong ball (or smaller). Add to hot pan and with tongs, turn every minute or so until brown on all sides. Set aside.

In the same pan, add eggplant noodles, tomato sauce, garlic, salt and pepper.  Toss in hot pan for 2-5 minutes until tender. Plate and top with 3 salmon meatballs, chopped fresh basil and sprinkle of parmesan cheese.

Summer is winding down and kids are back in school but it’s still too hot to cook – so sometimes a good old frosty protein smoothie does the trick.  I make this for my kids or myself after a tough workout.  Pineapple has anti inflammatory properties and is loaded with immune boosting vitamins.  A dose of superfood chia pulls it all together as a nutrition powerhouse.

Ingredients:

• 1 cup fresh pineapple
• 2 handfuls spinach (I freeze mine)
• 1 tbsp chia seeds (ground)
• 1/2 cup unsweetened almond milk
• 1 scoop vanilla protein powder of choice
• 4-5 ice cubes

Add all ingredients to a blender and blend on high until smooth. Add water to adjust consistency.

This is a bit of a departure from the normal recipe but I got such an overwhelming positive response from this that I had to share it. If you or a family member is sensitive or has allergies to dairy this is a great alternative to it. You can use it as a spread or arrange it like I have here in the recipe. It presents beautifully so would be great for guests or for a holiday gathering. Put this recipe in your hat for such an occasion. Cashews are high in healthy fats but also possess a calming side effect when eaten. Dried herbs can be used in this but fresh are more potent and flavorful.

Ingredients:

• 1 cup raw cashews (preferably soaked in water for 2-4 hours, then drained ahead of time but not critical)
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1 teaspoon white wine vinegar
• 1 garlic clove, minced
• ½ teaspoon sea salt
• black pepper, to taste
• ½ tablespoon chopped fresh basil
• ½ teaspoon chopped fresh oregano
• ¼ teaspoon chopped fresh thyme
• pine nuts for garnish

For assembling:

• 2-4 tbsp of pesto (homemade is great but pre-made works too)
• 1/2 cup sun dried tomatoes

Directions:

1. Add cashews to a food processor along with the, lemon juice, 2 tablespoons of water, white wine vinegar, garlic, sea salt, and black pepper. Process for 3-4 minutes or until you have a very smooth creamy consistency.
2. Transfer the cashew cream to a bowl and stir in the chopped basil, oregano, and thyme.
3. Line a ramekin or a small bowl with enough plastic wrap to fold over and seal the top.
4. Fill 3/4 of the way with cashew cheese mixture.  Add layer of pesto, then sun dried tomatoes, then top with a final layer of cashew mix.  Wrap bottom so that it’s flat and refrigerate for several hours.
5. Once refrigerated, unwrap the cashew cheese, transfer upside down on a serving platter, and garnish with sea salt, black pepper, pine nuts and a drizzle of olive oil.

If you’re the type you could skip all this and add Cashew mixture to a colander lined with cheese cloth and set on top of a bowl.  Refrigerate overnight and serve.  This will draw out some of the moisture and create a more condensed cheese.

Thank you for allowing me to share my crazy ideas with you!

It’s true summer is winding down for those of use with kids heading back into school, but warm weather and summer food is still here! GTS client Amy L sent me her favorite recipe for jicama slaw recently and I had to test it out.  I have never really use jicama before but I have heard it in recipes and on cooking shows before and my curiosity got the best of me this time.  Jicama (or Yambean) has a light crunchy texture that reminds me of watercress. It makes this slaw recipe really satisfying and bright.

Ingredients:

This dish didn’t really start out as a recipe, but more of an accident that I had to share with you.  I had chicken cooked and prepped from Sunday, zucchini that needed to be eaten before it turned into shrivels and my mom was visiting – I like to cook for people!  There are so many ways to use pre-cooked chicken that isn’t boring.  Get creative and use what you have.  I know we all don’t have sun dried tomatoes and pine nuts laying around but I recommend you do! They don’t go bad and add flavor and fun to plain dishes in a pinch.

Ingredients:

• 1 or 2 chicken breasts either grilled or poached
• 1 large Zucchini, julienned or spiralized
• 1/2 cup sun dried tomatoes, sliced
• 1 clove garlic, minced
• 2 tbsp olive oil
• 2 tbsp pine nuts
• 1/4 cup plain goat cheese, room temp
• 2 tbsps lemon juice
• sea salt & black pepper

Directions:

It’s really helpful to have chicken prepared ahead of time so you can throw dishes like this together in a pinch.  Slice up chicken and set aside.  Spiralize your zucchini. In a small bowl mix together goat cheese, lemon juice, salt, pepper and stiff until loose – might need to add lemon juice until you get the consistency you want.  In a deep pan, heat 1 tbsp oil and garlic until fragrant.  Add chicken and let cook until warm.  Toss in zucchini and drizzle remaining oil over it to coat.  Let simmer on low heat for 3-5 minutes or until tender.  Add goat cheese mixture and sun dried tomatoes and toss until evenly coated.  Plate and top with black pepper, pine nuts and optionally, fresh herbs.