Find the perfect entree recipe, no matter what your dietary needs.

Butternut Squash and Red Onion Mini Pizzas

Butternut Squash and Red Onion Mini Pizzas
Prep Time
40 minutes
Number of Servings
Makes 4 6-inch pizzas (serves 4)
Ingredients
  • [q:1 1/2] cups cubed butternut squash ([q:1/2]-inch pieces)
  • 1 small red onion, sliced into thin strips
  • 1 Tbsp olive oil, plus additional for dough
  • Salt and freshly ground black pepper
  • 1 lb refrigerated pizza dough, room temperature
  • 8 oz fresh mozzarella cheese, cut into [q:1/2]-inch cubes, or 1 cup shredded mozzarella cheese
  • [q:1/8] tsp crushed red pepper
  • 2 tsp chopped fresh thyme
Directions
  1. Preheat oven to 425°.
  2. Toss squash cubes and onion slices with the 1 tablespoon of oil. Season with salt and pepper. Place vegetables on a baking sheet. Roast for 15 minutes, or until slightly softened.
  3. Roll dough out according to package instructions and shape into 4 (6-inch) crusts.
  4. Place crusts onto 2 greased baking sheets. Brush each crust with a small amount of the oil. Divide vegetable mixture between crusts. Top each crust with equal amounts of mozzarella cubes. Bake 8 to 10 minutes, or until crusts are golden brown.
  5. Garnish each pizza with equal amounts of crushed red pepper and thyme.
Nutrition Info
584 Calories, 23 g Protein, 67 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 5 g Fiber, 25 g Total fat (11 g sat), 1,101 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Folate, Phosphorus, [nutrition:4] Vitamin A, Calcium, [nutrition:3] Vitamin B2 (riboflavin), Vitamin B3 (niacin), [nutrition:2] Iron, Zinc, [nutrition:1] Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Magnesium

Cauliflower Shrimp “Fried Rice”

Cauliflower Shrimp “Fried Rice”
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • 1 lb shrimp (small, uncooked, shelled and deveined)*
  • 4 large organic eggs, whisked
  • 6 cups riced cauliflower**
  • 4 Tbsp Chosen Foods Avocado Oil
  • 1 cup broccoli, cut into florets
  • 1 cup sugar snap peas or frozen peas
  • 3 teaspoons fresh ginger, grated
  • [q:1/4] cup coconut aminos, Bragg's or tamari (soy) sauce
  • Optional: sesame seeds for topping
Directions
  1. In a bowl, whisk eggs and set aside.
  2. In a saucepan, add frozen cauliflower rice and cook cauliflower rice until water is evaporated (about 8-10 minutes). Cook for 5 to 7 minutes if fresh. Set aside in a bowl.
  3. Add avocado oil to a wok or large skillet and add broccoli, snap peas, ginger, and coconut aminos. Sauté at medium high-heat for about 5 to 7 minutes or until cooked through.
  4. Push mixture to the sides of the wok to create an opening in the center for egg mixture. Add the eggs and quickly mix to scramble.
  5. Toss in cauliflower mixture to combine, taste to see if it needs any other seasonings or more coconut aminos.
  6. Top with cooked shrimp or your vegan protein option.
Nutrition Info
396 Calories, 35g Protein, 3g Fiber, 427mg Sodium, 23g Fat, [nutrition:5] Vitamin D, [nutrition:1] Calcium, Iron

Sushi Salad Bowl

Sushi Salad Bowl
Chirachi Zushi (Scattered Sushi)
Prep Time
20 minutes, plus 20 minutes cook time
Number of Servings
Serves 2
Ingredients
Directions
  1. Place the rice in two bowls.
  2. Sprinkle equal amounts of all remaining ingredients over rice.
  3. Serve with Eden Shoyu Soy Sauce, Eden Shake, or Eden Gomasio.
Nutrition Info
327 calories, 4 g fat (10% calories from fat), 9 g protein, 64 g carbohydrate, 5 g fiber, 0 mg cholesterol, 7 mg sodium

Grilled Scallops with Asparagus Salad

Grilled Scallops with Asparagus Salad
A Seafood Favorite with Marinade
Prep Time
25 minutes, plus 30 minutes marinate time
Number of Servings
Serves 4
Ingredients
  • 8 Tbsp oil, divided
  • 2 tsp toasted sesame oil, divided
  • 20 scallops, connective muscles removed
  • 3 Tbsp balsamic vinegar
  • [q:1 1/2] Tbsp low-sodium soy sauce
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • Salt and freshly ground black pepper
  • 1 lb thin asparagus, trimmed
  • 8 cups salad greens
Directions
  1. Combine 2 tablespoons of the oil, 1 teaspoon of the sesame oil, and the scallops in a medium bowl. Toss to coat. Marinate in the fridge for 30 minutes.
  2. Whisk balsamic vinegar, soy sauce, shallot, garlic, ginger, remaining teaspoon of sesame oil, 5 tablespoons of the oil, and salt and pepper to taste. Set dressing aside.
  3. Heat grill to medium-high. Brush asparagus with remaining tablespoon of oil. Sprinkle with salt and pepper. 
  4. Grill asparagus and scallops, turning occasionally, until asparagus is brown and crisp-tender and scallops are just opaque in center, about 5 minutes. 
  5. Divide salad greens, asparagus, and scallops between 4 plates. Drizzle each portion with balsamic dressing.
Nutrition Info
415 Calories, 20 g Protein, 16 g Carbohydrates, 4 g Fiber, 31 g Total fat (3 g sat), 873 mg Sodium, [nutrition:5] Vitamin B12, K, Phosphorus, [nutrition:4] Vitamin E, [nutrition:3] Vitamin A, [nutrition:2] Vitamin B1 (thiamine), B2 (riboflavin), B6, Folate, Iron, [nutrition:1] Vitamin B3 (niacin), C, Magnesium, Potassium, Zinc

Twice-Baked Butternut Squash with Gorgonzola

Twice-Baked Butternut Squash with Gorgonzola
Number of Servings
Serves 4
Ingredients
  • 2 medium butternut squash, halved lengthwise and seeded
  • Sea salt and freshly ground black pepper, to taste
  • 1 tbsp avocado or olive oil
  • [q:10 1/2] oz plain Greek yogurt
  • 8 oz Gorgonzola, divided
Directions
  1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  2. Place the halved butternut squash, cut side up, onto the prepared sheet pan and season with salt and pepper. Drizzle with the oil and use your fingers to spread it over the squash.
  3. Transfer the pan to the preheated oven and bake for 40 to 50 minutes, or until fork-tender. Once the squash is done, remove from the oven and let it cool slightly, or until easy to handle.
  4. In a large bowl, scoop out the flesh of a squash half with a spoon, leaving the skin intact to create a boat. Leave at least a [q:1/4]-inch border around the squash skin so it will retain its shape. Repeat with the remaining halves.
  5. To the squash flesh, add the Greek yogurt, salt, pepper and 6 ounces of the Gorgonzola. Mix until well combined. Spoon the mixture back into the squash boats. Top with the remaining 2 ounces of the Gorgonzola.
  6. Place the squash back in the preheated oven and bake for another 8 to 10 minutes, or until the cheese is melted and the squash is golden-brown on top. Set the oven to broil and cook for 2 to 3 minutes, or until the tops are golden.
Nutrition Info
Made with avocado oil: 397 Calories, 22 g Protein, 46 mg Cholesterol, 33 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 5 g Fiber, 22 g Total fat (12 g sat), 879 mg Sodium, [nutrition:5] Vitamin A, Vitamin C, [nutrition:4] Calcium, Phosphorus, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Vitamin E, Folate, Magnesium, Potassium, [nutrition:1] Iron, Zinc

Smoky Mac & Cheese

Smoky Mac & Cheese
Ingredients
  • 3 tbsp butter, divided
  • 2 tbsp gluten-free all-purpose flour blend
  • 1 tbsp smoked paprika
  • [q:3/4] tsp ground nutmeg
  • [q:2 1/2] cups (600 ml) whole milk
  • 2 cups smoked Cheddar, shredded
  • [q:1/4] cup breadcrumbs (gluten-free if needed)
  • [q:1/4] tsp garlic powder
  • [q:1/2] tsp Italian seasoning
  • 1 lb mini penne pasta (gluten-free if needed)
Directions
  1. Preheat the oven to 375°F.
  2. In a medium saucepan over medium heat, melt 2 tablespoons (28 g) of the butter. Add the flour and stir until the mixture turns golden, 3 to 4 minutes.
  3. Add the paprika and nutmeg. Gradually whisk in the milk. Bring to a gentle boil and then immediately lower the heat. Simmer for about 4 minutes, stirring often, until the sauce thickens.
  4. Once the sauce has thickened and can coat the back of a spoon, stir in the cheese and whisk until melted and smooth. Set aside.
  5. In a small skillet over medium-high heat, melt the remaining 1 tablespoon (14 g) of butter. Add the breadcrumbs, garlic powder and Italian seasoning. Stir and cook for about 2 minutes, or until golden. Transfer to a plate.
  6. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, tender yet firm to the bite, according to the package directions (see Tips below). Drain well. Pour the cheese sauce over the pasta and toss well to coat.
  7. Divide among six [q:1 1/4]-cup (300-ml) ramekins or oven dishes. Sprinkle with the breadcrumb mixture. Alternatively, you can use a 9 x 13–inch baking dish. Bake for 10 to 12 minutes, until bubbly and golden.
Nutrition Info
Made with gluten-free breadcrumbs and gluten-free pasta: 588 Calories, 20 g Protein, 69 mg Cholesterol, 70 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 27 g Total fat (14 g sat), 378 mg Sodium, [nut:4] Calcium, Phosphorus, [nut:3] Vitamin A, Vitamin B1 (thiamine), Vitamin B12, [nut:2] Vitamin B2 (riboflavin), [nut:1] Vitamin B3 (niacin), Vitamin D, Zinc 

Mostly Moussaka

Mostly Moussaka
Turkey Chili with a Greek Influence
Prep Time
1 hour
Number of Servings
Serves 6
Ingredients
  • [q:1/2] cup olive oil
  • 2 leeks OR 1 onion, chopped
  • 1 lb. ground turkey
  • 4 cloves garlic, crushed
  • 1 medium eggplant, chopped
  • 1 bell pepper, chopped
  • 2 Tbsp mint
  • 2 tsp red pepper flakes
  • 1 Tbsp pumpkin pie spice blend
    • 4 tsp cinnamon
    • 2 tsp ground ginger
    • 1 tsp ground cloves
    • [q:1/2] tsp ground nutmeg
  • [q:1/2] tsp oregano
  • 1 tsp salt
  • [q:1/2] tsp black pepper
  • [q:1/2] cup dry white wine
  • 2 cans fire-roasted tomatoes
  • 1 Tbsp tomato paste
  • Grated Parmesan cheese
Directions
  • Heat oil in large skillet or stock pot that has a lid, brown onions, turkey, and garlic.
  • Add vegetables, spices, wine, and tomato paste. Stir often and use lid to help steam ingredients. Simmer until everything is soft, about 45 minutes. Serve with grated Parmesan cheese.
Nutrition Info
382 Calories, 19 g Protein, 19 g Carbohydrates, 6 g Fiber, 25 g Total fat (5 g sat), 513 mg Sodium, [nutrition:5] Vitamin B6, C, [nutrition:4] Vitamin B3 (niacin), [nutrition:3] Vitamin B12, K, Phosphorus, [nutrition:2] Vitamin E, Zinc, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), Calcium, Folate, Magnesium, Iron, Potassium

Kale and Brussel Sprout Gratin

Kale and Brussel Sprout Gratin
with Cashew Cream and Garlic Breadcrumbs
Number of Servings
Serves 6
Ingredients
  • 3 slices Ezekiel 4:9 Sprouted Whole Grain Bread
  • [q:3/4] cup shallots, sliced (about 2 shallots)
  • 1 bunch kale, chopped
  • 4 cups brussels sprouts, shaved
  • 3 tsp minced garlic
  • 1 cup raw whole cashews, soaked overnight
  • 1 cup water
  • 2 Tbsp nutritional yeast
  • 1 Tbsp plus 1 tsp olive oil
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh rosemary
  • 1 Tbsp fresh sage
  • [q:1/2] tsp dried sage
  • [q:1/4] tsp nutmeg
  • [q:1 1/2] tsp salt
  • [q:1 1/2] tsp pepper
Directions
  1. Preheat oven to 350°F.
  2. Add 3 slices of Ezekiel 4:9 Sprouted Whole Grain Bread into a food processor, along with 1 Tbsp fresh sage, 1 tsp of minced garlic, [q:1/2] tsp salt, and [q:1/2] tsp pepper. Pulse until breadcrumbs form. Add 1 tsp of olive oil and pulse to combine. Set aside until it is time to assemble.
  3. Add 1 Tbsp olive oil to a sauté pan. Sauté [q:3/4] cup sliced shallots until translucent, then add 2 tsp of minced garlic and cook for an additional 2 to 3 minutes. Set aside.
  4. In the meantime, drain 1 cup of soaked cashews and add to a blender with 1 cup water, [q:1/2] tsp dried sage, [q:1/4] tsp nutmeg, 1 Tbsp fresh thyme, 1 Tbsp fresh rosemary, 2 Tbsp nutritional yeast, 1 tsp salt, and 1 tsp pepper. Blend until smooth. Mix in the sautéed garlic and shallots. Set cashew cream aside.
  5. Add the shaved brussels sprouts and chopped kale to a large bowl and mix in cashew cream. Add to a casserole dish. Top with the garlicky Ezekiel 4:9 breadcrumbs.
  6. Bake in the oven at 350 for 35 minutes. Optional: set under the broiler for 1 to 2 minutes to get the breadcrumbs on top crispy and golden brown.
Nutrition Info
269 Calories, 12 g Protein, 0 mg Cholesterol, 28 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 8 g Fiber, 15 g Total fat (3 g sat), 376 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin C, Vitamin K, [nut:4] Folate, [nut:3] Vitamin B6, Phosphorus, [nut:2] Vitamin B2 (riboflavin), Iron, Magnesium, Zinc, [nut:1] Vitamin A, Vitamin B3 (niacin), Vitamin E, Calcium, Potassium

Roasted Squash and Vegan Ricotta English Muffins

Roasted Squash and Vegan Ricotta English Muffins
A vegan delicacy served on a satisfying snack.
Number of Servings
Serves 6
Ingredients

  • Roasted Squash

    • 1 small acorn squash
    • 1 shallot, sliced
    • 1 tbs rosemary
    • 4 garlic cloves
    • [q:1/2] tsp pepper
    • [q:1/2] tsp salt
    • 2 tbs olive oil

  • Vegan Ricotta

    • 2 cups soaked cashews
    • 1 tsp lemon zest
    • [q:1/4] cup nutritional yeast
    • 1 tbs apple cider vinegar
    • [q:1/4] tsp sea salt
    • [q:1/4] tsp pepper
    • 4 cloves roasted garlic
    • [q:1/2] cup water

  • To Serve

Directions

  1. Roasted Squash

    1. Preheat oven to 400 degrees.
    2. On a baking pan, spread out sliced acorn squash. Sprinkle on top the shallot, rosemary, garlic, pepper, salt and olive oil.
    3. Bake for 30 minutes at 400 degrees.

  2. Vegan Ricotta

    1. In a blender, place cashews, lemon zest, nutritional yeast, apple cider vinegar, sea salt, pepper, roasted garlic and water. Blend until made into a paste.

  3. To Serve

    1. Fork split your Food For Life Ezekiel 4:9 English Muffin and toast it.
    2. Spread vegan ricotta onto one half of the English muffin. Place roasted squash on top of ricotta.
    3. Repeat for each English muffin.
Nutrition Info
532 Calories, 23 g Protein, 0 mg Cholesterol, 58 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 12 g Fiber, 26 g Total fat (4 g sat), 444 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Magnesium, Phosphorus, Zinc, [nut:4] Iron, [nut:1] Vitamin C, Vitamin K, Potassium

Roast Sweet Potatoes with Tahini Dressing

Roast Sweet Potatoes with Tahini Dressing
A gourmet dinner you can cook on the weeknight.
Prep Time
40 minutes
Number of Servings
Serves 6
Ingredients

Potatoes

  • 3 lb sweet potatoes, cut into wedges
  • [q:1/4] cup ghee, melted
  • 2 tsp kosher salt
  • 2 tsp paprika
  • 1 Tbsp sumac
  • 2 cloves garlic, grated
  • Fresh cilantro, for garnish

Dressing

  • [q:1/4] cup tahini, well blended
  • [q:1/4] cup olive oil
  • 1 Tbsp fresh lemon juice
  • 2 cloves garlic, grated
  • 1 Tbsp honey
  • [q:1/2] tsp kosher salt
Directions
  1. Prepare potatoes: Preheat oven to 450° and line a rimmed sheet pan with unbleached parchment paper.
  2. On prepared baking sheet, toss potatoes with ghee, salt, paprika, sumac, and garlic. Roast, tossing occasionally, until tender and browned, about 25 minutes.
  3. While potatoes roast, prepare dressing: In a small bowl, whisk together dressing ingredients until well combined and emulsified. If dressing is too thick to drizzle, add up to 1 tablespoon of water. Serve sweet potatoes drizzled with tahini dressing and garnished with cilantro.
Nutrition Info
428 Calories, 6 g Protein, 52 g Carbohydrates, 8 g Fiber, 23 g Total fat (7 g sat), 616 mg Sodium, [nutrition:5] Vitamin A, [nutrition:4] Vitamin B6, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), E, K, Calcium, Iron, Magnesium, Potassium, Zinc
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