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Sun-Dried Tomato-Basil Hummus

Sun-Dried Tomato-Basil Hummus
Prep Time
10 minutes
Number of Servings
About 2 cups (serves 8)
Ingredients
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 garlic cloves, chopped
  • [q:1/4] cup tahini (sesame seed paste)
  • [q:1/3] cup lemon juice
  • 4 Tbsp extra-virgin olive oil, divided
  • 2 Tbsp water
  • [q:1/4] cup chopped fresh basil
  • [q:1/4] cup chopped sun-dried tomatoes (soak in boiling water for 10 minutes and then drain)
  • Salt and freshly ground black pepper to taste
Directions
  1. In a food processor or high-speed blender, add chickpeas, garlic, tahini, lemon juice, 2 tablespoons of the oil, and the water. Blend until creamy.
  2. Transfer mixture to a bowl. Stir in basil and chopped and drained tomatoes.
  3. Season with salt and pepper. Transfer hummus to a serving bowl.
  4. Drizzle with remaining 2 tablespoons of the oil. Serve with gluten-free crackers, baked tortilla chips, and sliced raw vegetables.
Nutrition Info
180 Calories, 4 g Protein, 15 g Carbohydrates, 3 g Fiber, 12 g Total fat (2 g sat, 7 g mono, 3 g poly), 196 mg Sodium, [nutrition:1] Vitamin B6, Vitamin C, Folate, Manganese, Phosphorus

Mango Sunshine Smoothie Bowl

Mango Sunshine Smoothie Bowl
Ingredients
Directions
  1. Place all ingredients except for toppers in blender
  2. Blend until smooth
  3. Serve in bowl and top with fresh mango, blueberries, and coconut.

Homemade Hummus

Homemade Hummus
Ingredients
  • 1 can rinsed and strained garbanzo beans
  • [q:1/2] cup vegetable broth
  • [q:1/2] tsp olive oil
  • 1-2 cloves minced garlic
  • 1-2 Tbsp lemon juice
  • 1 Tbsp tahini
  • ​Salt to taste
  • Paprika to garnish
Directions
  1. Blend all ingredients except salt and paprika.
  2. Add salt to taste, blend.
  3. Garnish with paprika.

Spicy Caribbean Marinade

Spicy Caribbean Marinade
Prep Time
10 minutes
Number of Servings
Makes [q:3/4] of a cup (Serves 4)
Ingredients
  • [q:2/3] cup pineapple juice
  • 3 cloves garlic
  • 3 Tbsp oil
  • 2 Tbsp white vinegar
  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • [q:3/4] tsp ground cardamom
  • [q:1/4] tsp ground cayenne pepper
  • [q:1/2] tsp ground cumin
Directions
  1. Add all ingredients to a food processor fitted with a metal blade or a high speed blender. Process until well blended.
  2. Pour marinade over uncooked fish or chicken in a shallow glass dish. Turn to coat.
  3. Refrigerate for no more than 1 hour if marinating fish, and no more than 12 hours if marinating chicken.
Nutrition Info
Marinade only: 34 Calories, 1 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 2 mg Sodium

Island Seasoned Salmon

Island Seasoned Salmon
Number of Servings
Serves 4
Ingredients
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika
  • [q:1/2] tsp cayenne pepper
  • [q:1/2] tsp chili powder
  • [q:1/2] tsp garlic powder
  • [q:1/4] tsp onion powder
  • [q:1/4] tsp crushed red pepper flakes
  • [q:1/2] tsp cinnamon
  • 2 Tbsp raw honey
  • 1 Tbsp orange juice concentrate
  • 1 tsp apple cider vinegar
  • 4 (6 oz) salmon fillets
  • 1 Tbsp coconut oil
Directions
  1. In a small bowl, combine all spices. 
  2. In a separate small bowl, whisk together honey, orange juice, and vinegar.
  3. Brush the honey mixture on all sides of each fillet. Then season all fillets evenly with spice mix.
  4. Heat coconut oil in a large skillet over medium-high heat and sear each fillet for 2 to 4 minutes per side or until cooked through.
Nutrition Info
426 Calories, 35 g Protein, 94 mg Cholesterol, 11 g Carbohydrates, 9 g Total sugars (9 g Added sugars), 1 g Fiber, 26 g Total fat (8 g sat), 446 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Phosphorus, [nutrition:4] Vitamin E, [nutrition:3] Vitamin B1 (thiamine), [nutrition:2] Vitamin B2 (riboflavin), [nutrition:1] Vitamin A, Vitamin C, Folate, Magnesium, Potassium

Individual Mini Nachos

Individual Mini Nachos
Prep Time
30 minutes
Number of Servings
Serves 10
Ingredients
  • 1 bag of natural, non GMO corn chips
  • 8 oz organic shredded cheese
  • 15 oz organic black beans
  • 1 tomato, diced
  • 1 jalapeño, sliced
  • 1 container nonfat plain Greek yogurt
  • Cilantro
Directions
  1. Preheat oven to 400 degrees. Spread chips out evenly on baking sheet. 
  2. Sprinkle each chip evenly with cheese and a few beans. 
  3. Place baking sheet in the oven and bake for about 2 minutes until cheese melts. 
  4. Remove baking sheet from oven and top each chip evenly with tomatoes, jalapeño, Greek yogurt, and cilantro. 
  5. Serve immediately.
Nutrition Info
Made with Monterey Jack cheese: 263 Calories, 13 g Protein, 21 mg Cholesterol, 23 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 5 g Fiber, 14 g Total fat (5 g sat), 247 mg Sodium, [nut:3] Phosphorus, [nut:2] Calcium, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B12, Vitamin E, Folate, Magnesium, Zinc

Sweet Potato Scramble

Sweet Potato Scramble
Ingredients
  • 8 large eggs, whisked
  • 1 Tbsp coconut oil
  • 1 sweet potato, peeled and diced
  • [q:1/2] red onion, chopped
  • 2 cloves garlic, pressed
  • Sea salt and freshly ground black pepper to taste
Directions
  1. Heat coconut oil in a large skillet over medium-high heat. 
  2. Once oil is melted, add sweet potato, red onion, and garlic. 
  3. Stir regularly for about 8 minutes (or until sweet potato starts to soften). 
  4. Turn heat down to medium, pour whisked eggs into the pan, and stir until cooked through (about 3-5 minute). 
  5. Season with salt and pepper and serve!
Nutrition Info
380 Calories, 23 g Protein, 640 mg Cholesterol, 18 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 3 g Fiber, 23 g Total fat (11 g sat), 647 mg Sodium, [nutrition:5] Vitamin A, Vitamin B2 (riboflavin), Vitamin B12, Phosphorus, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin D, Folate, Iron, Zinc, [nutrition:1] Vitamin B1 (thiamine), Vitamin E, Magnesium, Potassium

Honeyed Cashew Chicken

Honeyed Cashew Chicken
Ingredients
  • [q:1/4] cup raw honey
  • [q:1 1/2] Tbsp coconut aminos
  • 2 cloves garlic, pressed
  • 1 tsp sea salt
  • 1 tsp crushed red pepper flakes
  • 6 boneless, skinless chicken breast halves
  • 1 cup finely chopped raw cashews
  • 1 to 2 Tbsp ghee
Directions
  1. In a medium bowl, whisk together first five ingredients. Dip each chicken breast half into the mixture, making sure all sides are evenly coated. 
  2. After soaking one, sprinkle with cashews on all sides. 
  3. Repeat with remaining chicken. 
  4. Heat ghee in a large skillet over medium-high heat and sear chicken for 4 to 6 minutes per side, or until cooked through.
Nutrition Info
301 Calories, 23 g Protein, 62 mg Cholesterol, 7 g Carbohydrates, 6 g Total sugars (6 g Added sugars), 1 g Fiber, 18 g Total fat (5 g sat), 297 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, [nutrition:4] Phosphorus, [nutrition:2] Vitamin B1 (thiamine), Vitamin E, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Potassium

Wilted Greens with Lemon Shrimp

Wilted Greens with Lemon Shrimp
Number of Servings
Serves 2
Ingredients
  • 2 Tbsp coconut oil
  • 1 large red bell pepper, chopped
  • 1 red onion, chopped
  • 1 clove garlic, pressed
  • 1 lb shrimp, peeled and deveined
  • 6 cups mixed baby greens
  • 2 Tbsp unsweetened coconut milk
  • 1 lemon, juice and zest
  • 1 tsp sea salt
  • [q:1/2] tsp freshly ground black pepper
Directions
  1. Melt coconut oil in a large skillet over medium-high heat.
  2. Add bell pepper, onion, and garlic; cook until onion is soft.
  3. Add shrimp and cook, turning once, for 2 to 4 minutes, or until pink and opaque.
  4. Add greens; cook until wilted. Add coconut milk, then season with lemon juice and zest, salt, and pepper.
  5. Remove from heat and serve.
Nutrition Info
423 Calories, 49 g Protein, 365 mg Cholesterol, 19 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 6 g Fiber, 18 g Total fat (14 g sat), 1,284 mg Sodium, [nutrition:5] Vitamin A, Vitamin C, Vitamin K, Phosphorus, [nutrition:3] Vitamin B6, Zinc, [nutrition:2] Calcium, Folate, Magnesium, Potassium, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin E, Iron

Cucumber Raita

Cucumber Raita
Ingredients
  • 1 medium size cucumber
  • 1 cup plain low fat organic yogurt
  • Salt to taste
  • [q:1/2] tsp ground black pepper
  • 1 green chili (optional)
  • 1 tsp fresh mint leaves
  • 1 Tbsp coriander leaves
  • 1 tsp cumin powder
Directions
  1. Chop cucumber finely and put into a medium size serving bowl.
  2. Chop coriander, mint, and chili and add into the bowl.
  3. Beat the yogurt and add into the bowl.
  4. Add cumin powder, black pepper powder and salt.
  5. Mix well and garnish with chopped coriander.
  6. Chill until ready to serve.