Saag Paneer

Saag Paneer
Prep Time
50 minutes
Number of Servings
Serves 4
Ingredients
  • 1 (16 oz) package frozen chopped spinach
  • 2 Tbsp ghee, divided
  • 8 oz paneer (Indian cheese), cut into 1-inch cubes
  • 3 cloves garlic, minced
  • 1 medium white onion, finely chopped
  • [q:1 1/2]-inch piece fresh ginger, peeled and minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • [q:1/4] tsp ground cayenne pepper*
  • [q:1/2] cup plain yogurt
Directions
  1. Prepare spinach over the stovetop according to package directions. Set aside to cool.
  2. Meanwhile, heat 1 tablespoon of the ghee in a large nonstick or cast iron skillet set over medium heat. Add paneer cubes and cook until one side of each is browned. Flip and sauté for another minute. Remove paneer to a plate and set aside.
  3. Transfer spinach to a clean kitchen towel and squeeze excess liquid from spinach. Purée spinach in a food processor or high-speed blender until smooth. Set aside.
  4. Heat remaining tablespoon of ghee in skillet. Add garlic and sauté for 30 seconds. Add onion, ginger, coriander, cumin, turmeric, garam masala, and cayenne pepper, if using. Sauté until mixture is evenly light golden in color. (This should take about 10 minutes.) If the mixture is drying out or burning, add a few tablespoons of water.
  5. Add puréed spinach and stir well. Add [q:1/2] cup of water and salt and pepper to taste. Cook 5 minutes, stirring occasionally.
  6. Turn off heat. Slowly and gently stir in yogurt. Add paneer. Rewarm over low heat and serve.
Nutrition Info
184 Calories, 11 g Protein, 14 g Carbohydrates, 4 g Fiber, 11 g Total fat (6 g sat), 314 mg Sodium, [nutrition:5] Vitamin A, K, Folate, [nutrition:4] Vitamin C, [nutrition:2] Vitamin B2 (riboflavin), B6, Calcium, Iron, Magnesium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B12, E, Potassium, Zinc

Cinnamon Raisin Apple Pie Panini

Cinnamon Raisin Apple Pie Panini
Number of Servings
Serves 4
Ingredients
Directions
  1. Whip together mascarpone cheese with 1 Tbsp of maple syrup. Refrigerate until it is time to craft the sandwich.
  2. Preheat your oven to 375° Fahrenheit.
  3. In a bowl, mix walnuts, ground cinnamon, melted coconut oil, and 1 cup maple syrup. Spread out on a parchment paper-lined baking sheet and bake until golden and fragrant, about 15 minutes. Let cool while you prep the rest of the panini.
  4. Core and slice the red and green apples right before you build your panini. Layer the sweet mascarpone cheese on the bottom slice of bread and stack with apple slices and toasted cinnamon walnuts. Spread the sweet mascarpone on the inside of the top slice and assemble the sandwich.
  5. Add an optional swipe of coconut oil to either side of your sandwich and place on a grill pan or a panini press until the outsides are golden brown and crisp.
  6. Slice in half and enjoy!
Nutrition Info
839 Calories, 14 g Protein, 57 mg Cholesterol, 95 g Carbohydrates, 66 g Total sugars (51 g Added sugars), 8 g Fiber, 48 g Total fat (19 g sat), 358 mg Sodium, [nut:5] Vitamin B2 (riboflavin), [nut:4] Phosphorus, [nut:2] Vitamin A, Vitamin B1 (thiamine), Vitamin B6, Calcium, Magnesium, Zinc, [nut:1] Vitamin B3 (niacin), Folate, Iron, Potassium

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

Homemade Ricotta Cheese

Homemade Ricotta Cheese
Number of Servings
Serves 10
Ingredients
  • [q:1/2] gallon whole milk
  • [q:3/4] tsp citric acid powder
  • [q:1/4] cup cool water
  • [q:1/4] cup heavy cream
  • [q:1/2] tsp sea salt, or to taste
Directions
  1. In a large pot over medium-low heat, add the milk and heat until the temperature reaches 195°F, or until almost boiling. Using a wooden spoon, stir frequently to prevent the milk from scorching on the bottom of the pot.
  2. Meanwhile, in a small bowl, add the citric acid and cool water. Stir until fully dissolved.
  3. Add the citric acid mixture to the milk. Using a wooden spoon, stir using a gentle up-and-down motion, for about 30 seconds. Almost immediately, you will see white solid parts (curds) forming. Turn off the heat and allow it to set for 45 to 60 minutes without stirring.
  4. Meanwhile, line a strainer with a double layer of cheesecloth, covering all sides, leaving at least an extra 5-inch section of cheesecloth hanging over. Set the strainer on top of a large bowl for draining.
  5. Once the translucent liquid (whey) has settled to the bottom of the pot, use a slotted spoon to skim the curds out and into the prepared strainer.
  6. Allow the cheese to drain for at least 30 minutes, or longer if you want a drier cheese.
  7. Next, pull up the cheesecloth from the sides and gently twist them together to put pressure on the cheese to release more whey. The more you drain, the crumblier the cheese will get.
  8. In a bowl, add the cheese and the heavy cream. Season with sea salt and stir to combine.
  9. Transfer the cheese to a clean jar and refrigerate until ready to use. The cheese will stay fresh for about 5 days in the refrigerator.
Nutrition Info
139 Calories, 6 g Protein, 26 mg Cholesterol, 10 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 0 g Fiber, 9 g Total fat (5 g sat), 180 mg Sodium, [nut:3] Vitamin B12, [nut:2] Vitamin B2 (riboflavin), Calcium, Phosphorus, [nut:1] Vitamin A, Vitamin D

Almond Ricotta

Almond Ricotta
Fermented | Immunity Boosting | Digestive Aid
Prep Time
Soaking time: 2+ hours
Number of Servings
Yields: 2 cups
Ingredients
  • 2 cups almonds, soaked in water for 2+ hours
  • [q:1 1/2] cups purified water
  • 1 tsp Celtic sea salt
  • 1 to 2 probiotic capsules*
Directions
  1. Drain and peel the soaked almonds.**
  2. In a high-speed blender, combine the purified water and salt, then add the almonds. Blend until smooth and creamy.
  3. Pour the mixture though a cheesecloth or nut milk bag and allow to drain for 4 hours or overnight.
  4. Transfer the drained mixture to a clean glass bowl or container. Break open the probiotic capsule(s) and using a wooden or plastic spoon gently stir it in.
  5. Cover with a clean towel and leave to ferment for 8 to 12 hours at room temperature. Use this timing as a basic range. The culturing process can go slower or quicker than expected, depending on the environment. Taste the cheese throughout the fermenting process to find the optimal flavor that you prefer. Be sure to use a clean spoon each time so you don’t contaminate the cheese.
  6. Once fermentation is complete, you can add other ingredients, such as lemon juice, garlic, freshly ground black pepper, herbs, sun-dried tomatoes or even dried fruit.
  7. Store in the fridge in an airtight container for up to 2 weeks. The longer the cheese ages in the fridge, the tangier it will taste.

4-Ingredient Vegan Parmesan

4-Ingredient Vegan Parmesan
Number of Servings
Makes 2/3 cup (86 g)
Ingredients
  • [q:1/2] cup cashews
  • 2 Tbsp nutritional yeast
  • [q:1/4] tsp garlic powder
  • [q:1/2] tsp sea salt, plus more to taste
Directions
  1. Add the cashews, nutritional yeast, garlic powder and salt to a blender.
  2. Pulse in 5-second increments until it reaches a sandy texture. Taste and season with a little more salt if needed.
  3. Keep this Parmesan stored in an airtight container at room temperature for 2 weeks or in the refrigerator for up to 2 months.

Spinach and Roasted Carrot Salad

Spinach and Roasted Carrot Salad
with Goat Cheese and Walnuts
Prep Time
10 minutes
Number of Servings
Serves 6
Ingredients
  • 1 lb whole carrots
  • 1 Tbsp avocado oil
  • [q:1/2] cup chopped walnuts
  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp unseasoned rice vinegar
  • 1 tsp honey
  • [q:1 1/2] tsp Dijon mustard
  • 1 small shallot, thinly sliced
  • 6 oz baby spinach
  • [q:1/4] cup chopped fresh chives
  • 4 oz soft plain goat cheese, crumbled
Directions
  1. Place a baking sheet in the oven. Preheat oven to 425°.
  2. Peel carrots and then halve lengthwise. Cut into [q:2 1/2] by [q:1/2] inch long strips. Toss with avocado oil. Spread carrots on hot pan and roast until lightly brown and tender, approximately 13 to 15 minutes.
  3. While carrots are roasting, toast walnuts in a small, dry skillet over medium-high heat. Stir frequently, until walnuts are toasted, about 5 minutes. Set walnuts aside to cool.
  4. Whisk extra-virgin olive oil, vinegar, honey, mustard, and shallot together in a small bowl.
  5. In a large bowl, toss spinach, roasted carrots, chives, and dressing. Divide mixture among 6 plates. Top each plate with equal amounts of toasted walnuts and goat cheese. Serve.
Nutrition Info
196 Calories, 6 g Protein, 11 g Carbohydrates, 3 g Fiber, 15 g Total fat (4 g sat), 177 mg Sodium, [nutrition:5] Vitamin A, K, [nutrition:2] Vitamin B6, Folate, [nutrition:1] Vitamin B2 (riboflavin), C, D, E, Magnesium, Phosphorus, Potassium

Veggie Skillet Lasagna

Veggie Skillet Lasagna
Prep Time
40 min prep time
Number of Servings
4
Ingredients
  • 2 Tbsp olive oil
  • 1 medium zucchini, sliced
  • 1 medium red bell pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • [q:1/2] tsp salt
  • 1 can (28 oz) crushed tomatoes
  • 6 oz no-boil lasagna noodles, broken into thirds
  • 1 cup part-skim ricotta cheese
  • 8 oz part-skim mozzarella cheese, shredded
  • [q:1/4] tsp ground black pepper
  • Fresh basil leaves, for garnish
Directions
  1. In a deep 12-inch skillet, heat oil over medium-high heat until hot. Add zucchini, bell pepper, onion, garlic, and salt. Cook for 6 minutes, stirring. Stir in tomatoes.
  2. Reduce heat to low. Add noodles to sauce, making sure each piece is at least partially submerged. Cover and cook for 15 minutes or until noodles are almost al dente, gently stirring twice.
  3. Dollop ricotta all over top of noodles; sprinkle mozzarella over ricotta. Cover and cook for 10 minutes more or until cheese melts and noodles are al dente. Sprinkle with black pepper and garnish with basil.
Nutrition Info
499 Calories, 23 g Protein, 53 g Carbohydrates, 6 g Fiber, 23 g Total fat (11 g sat), 919 mg Sodium, [nutrition:5] Vitamin C, Phosphorus, [nutrition:4] Vitamin B6, [nutrition:3] Vitamin B2 (riboflavin), Calcium, [nutrition:2] Vitamin A, B1 (thiamine), B3 (niacin), E, K, Iron, Magnesium, Potassium, Zinc, [nutrition:1] Vitamin B12, Folate

Spinach & Bell Pepper Frittata with Goat’s Cheese

Spinach & Bell Pepper Frittata with Goat’s Cheese
Prep Time
40 minutes
Number of Servings
serves 4
Ingredients
  • 1 Tbsp olive oil
  • 1 orange bell pepper, seeded and cut into [q:1/2]-inch pieces
  • 2 cup thinly sliced baby spinach
  • 1 garlic clove, minced
  • 8 eggs
  • Salt and freshly ground black pepper
  • [q:1/2] cup milk (dairy or unsweetened non-dairy)
  • [q:1/2] cup crumbled soft goat’s cheese
  • [q:1/8] cup thinly sliced chives
Directions
  1. Preheat oven to 350°.
  2. Heat oil over medium heat in an oven-safe nonstick skillet or cast iron skillet. Add bell pepper. Cook, stirring often, until tender, approximately 5 minutes. Add spinach and garlic and cook for 2 minutes. Remove skillet from heat and season vegetables with salt and pepper.
  3. Whisk eggs and milk together in a large bowl until just blended. Don’t over-whisk eggs or frittata will collapse when cooling. Gently stir eggs into vegetable mixture in pan. 
  4. Sprinkle goat’s cheese and chives over top. Transfer skillet to oven and bake 20 to 25 minutes, or until edges are lightly browned and a knife inserted in center comes out clean.
Nutrition Info
246 Calories, 17 g Protein, 5 g Carbohydrates, 1 g Fiber, 17 g Total fat (7 g sat), 441 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:4] Vitamin B2 (riboflavin), [nutrition:3] Vitamin A, B12, Phosphorus, [nutrition:2] Vitamin B6, Folate, [nutrition:1] Vitamin D, E, Calcium, Iron, Zinc

Cheesy Pesto Wheels

Cheesy Pesto Wheels
Prep Time
30 min prep time + 30 min chill time
Number of Servings
serves 8
Ingredients
  • 2 Tbsp pesto
  • 1 sheet (10 by 10-inch) puff pastry, thawed
  • [q:3 1/2] oz grated Cheddar cheese
  • 1 Tbsp dried cranberries, roughly chopped
  • 1 egg, lightly beaten
Directions
  1. Spread pesto over puff pastry sheet, leaving a [q:1/2] inch border around edge.
  2. Scatter over cheese and cranberries. Brush edges with beaten egg. Starting from one side, roll up pastry tightly to enclose filling. Wrap pastry roll in plastic wrap and chill for 30 minutes.
  3. Preheat oven to 400º.
  4. Remove plastic wrap from roll. Brush roll with egg. Cut roll into 8 slices. Place each slice, cut-side up, on a baking-paper-lined tray.
  5. Bake for 20 minutes, or until golden.
Nutrition Info
243 Calories, 6 g Protein, 15 g Carbohydrates, 1 g Fiber, 18 g Total fat (6 g sat), 206 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), Calcium, Phosphorus
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