Grilled Salmon with Louisiana Remoulade

Grilled Salmon with Louisiana Remoulade
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Prepare a charcoal grill with a medium fire, concentrating hot coals on one side of kettle.
  2. Season salmon with salt and let it rest for 20 minutes. Lightly drizzle fish with oil. Place fish skin side down on grill over hot coals. Cook until edges of fish begin to crisp, about 3 to 4 minutes. Lift entire grill grate and rotate it so fish rests opposite hot coals. Cover grill and continue to cook over indirect heat until fish is done.
  3. Serve with Louisiana Remoulade.
Nutrition Info
459 Calories, 22 g Protein, 3 g Carbohydrates, 1 g Fiber, 40 g Total fat (7 g sat), 604 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B12, E, [nutrition:4] Vitamin B6, K, [nutrition:3] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), Iron, Magnesium, Potassium

Strawberry-Almond Amaranth Porridge

Strawberry-Almond Amaranth Porridge
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 2 cups almond milk
  • 1 cup amaranth
  • [q:1/2] tsp vanilla extract
  • [q:1 1/2] cups sliced strawberries
  • [q:1/2] cup sliced almonds
Directions
  1. Bring almond milk and amaranth to a boil in a medium pot. Reduce heat to medium, cover, and cook for 15 to 20 minutes, stirring occasionally, or until liquid is absorbed.
  2. Stir in vanilla extract.
  3. Top each serving with strawberries and almonds before serving.
Nutrition Info
322 Calories, 11 g Protein, 42 g Carbohydrates, 7 g Fiber, 14 g Total fat (2 g sat), 88 mg Sodium, [nutrition:5] Vitamin E, Phosphorus, [nutrition:4] Vitamin C, Magnesium, [nutrition:3] Calcium, [nutrition:2] Vitamin B2 (riboflavin), B6, Iron, [nutrition:1] Vitamin B1 (thiamine), Folate, Potassium, Zinc

Lentil and Chard Cakes

Lentil and Chard Cakes
Prep Time
90 minutes
Number of Servings
8 cakes
Ingredients
  • Kosher salt, plus more if needed, divided
  • [q:1/2] cup short-grain brown rice, soaked overnight or rinsed
  • [q:3/4] cup Puy lentils, rinsed
  • 2 Tbsp olive oil, divided
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • [q:1/2] tsp freshly ground black pepper
  • 1 large bunch Swiss chard (1 lb)
    • stems sliced [q:1/2]-inch thick
    • leaves shredded into 1-inch strips
  • 2 Tbsp water
  • [q:1 1/4] cups quinoa flakes*
  • 1 Tbsp lemon juice
  • 2 large eggs
Directions
  1. Preheat oven to 375°F with a rack in the center position.
  2. Bring a large pot of water to boil. Add [q:1/4] teaspoon of salt and rice. Cook for 10 minutes and then add lentils. Cook for 20 to 22 minutes more, until lentils and rice are tender but not mushy. Drain and let cool.
  3. Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the oil over medium high heat. Add onion, garlic, cumin, [q:1/2] teaspoon of salt, and pepper. Cook for 3 minutes, and then add chard stems. Cook until onions and chard stems are very soft, 10 to 12 minutes more. Add chard leaves, water, and [q:1/4] teaspoon of salt and cook, tossing with tongs, until very soft, 5 minutes more. Let cool.
  4. Line a baking sheet with unbleached parchment paper. In a food processor, combine lentils and rice, chard, quinoa flakes, lemon juice, eggs, and& [q:3/4] teaspoon of salt. Pulse until just combined. Divide mixture into [q:8 1/2] cup (4 oz) portions and shape them into 1-inch-thick patties (about 3 inches wide), placing them on prepared baking sheet as you go.
  5. Brush patties with remaining 1 tablespoon oil and sprinkle with [q:1/4] teaspoon salt. Bake for 20 to 25 minutes, flipping halfway through, until cakes are crispy, browned, and cooked through.
Nutrition Info
1 cake: 270 Calories, 12 g Protein, 41 g Carbohydrates, 5 g Fiber, 7 g Total fat (1 g sat), 329 mg Sodium, [nutrition:5] Vitamin D, K, [nutrition:3] Vitamin B6, Folate, Magnesium, Phosphorus, [nutrition:2] Vitamin A, B1 (thiamine), C, Iron, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), E, Potassium, Zinc

Gluten-Free Pear and Pecan Stuffing

Gluten-Free Pear and Pecan Stuffing
Prep Time
1 hour 45 minutes
Number of Servings
8
Ingredients
  • 8 cups ([q:1/2]-inch pieces) gluten-free sliced bread
  • 2 Tbsp olive oil, divided, plus additional for oiling
  • 2 large Anjou pears, peeled, cored, and cut into [q:1/2]-inch pieces
  • [q:1/4] tsp cinnamon
  • 2 ribs celery, diced
  • 1 small yellow onion, diced
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • [q:1/4] cup chopped fresh flat-leaf parsley
  • [q:3/4] cup chopped toasted pecans
  • Salt and freshly ground black pepper
  • [q:1 1/4] cup low-sodium chicken stock
Directions
  1. Preheat oven to 275°. Oil a 9 by 13-inch baking dish and set aside. 
  2. Spread bread pieces on a rimmed baking sheet and toast in oven for 30 minutes. Remove from oven and let cool.
  3. Preheat oven to 375°. In a large pan set over medium heat, heat 1 tablespoon of the oil. Add pears and cook, stirring often, for 5 minutes. Stir in cinnamon. Transfer pears to a plate and set aside.
  4. Heat remaining tablespoon of oil in a clean pan. Add celery, onion, sage, and rosemary. Cook for 5 minutes over medium heat. Stir in parsley and pecans.
  5. Transfer toasted bread pieces to a large bowl. Add pears and celery-pecan mixture. Add salt and pepper to taste. Slowly stir in stock, making sure it completely absorbs into bread cubes.
  6. Transfer mixture to prepared baking dish. Cover dish and bake for 20 minutes. Remove cover and bake until top is golden brown and crisp, about 25 minutes more. Let stuffing rest for 10 minutes before serving.
Nutrition Info
287 Calories, 7 g Protein, 37 g Carbohydrates, 5 g Fiber, 15 g Total fat (1 g sat), 425 mg Sodium, [nutrition:3] Vitamin K, [nutrition:1] Vitamin B1 (thiamine), C, Phosphorus

Carrot Soup with Orange-Marinated Lentils

Carrot Soup with Orange-Marinated Lentils
Prep Time
55 minutes\
Number of Servings
4
Ingredients

Carrot Soup

  • 1 yellow onion, diced
  • 2 garlic cloves, crushed
  • Olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 oz ginger root
  • 1 lb 9 oz carrots, peeled and coarsely grated
  • 2 Tbsp concentrated vegetable stock
  • 4 cups water*
  • Salt
  • 1 cup dairy-free yogurt, to serve**

Orange-Marinated Lentils

  • [q:1/2] cup dried red lentils
  • Big bunch of flat-leaf parsley or cilantro leaves, chopped
  • 1 spring onion (scallion), finely shredded
  • Juice of [q:1/2] orange
  • [q:1/2] tsp harissa*** or chili flakes
  • 1 tsp ground cumin
  • 2 Tbsp olive oil
  • Salt
Directions
  1. Fry onion and garlic in a little olive oil in a saucepan until soft for around 5 minutes over a medium-low heat while stirring. Raise heat, add spices, and fry for 2 minutes while stirring.
  2. Peel and finely grate ginger root, squeeze out juice, and save it. Discard ginger root remains.
  3. Add carrots, ginger juice, stock, and water to pan. Simmer over medium heat for around 15 minutes under a lid until carrots are soft.
  4. In meantime, boil lentils in water according to following recipe.
  5. Combine rest of Orange-Marinated Lentils ingredients for orange marinade. Pour over lentils while they are still warm. Season with salt. Set aside.
  6. Blend soup until smooth and season again with salt, to taste. Warm it up again and, if necessary, dilute with more water.
  7. Top soup with lentil mixture and a dollop of yogurt. Drizzle lightly with olive oil.
Nutrition Info
310 Calories, 11 g Protein, 45 g Carbohydrates, 10 g Fiber, 11 g Total fat (3 g sat), 749 mg Sodium, [nutrition:5] Vitamin A, C, K, [nutrition:4] Folate, [nutrition:3] Vitamin B1 (thiamine), B6, Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), Calcium, Iron, Potassium, [nutrition:1] Vitamin B3 (niacin), E, Magnesium, Zinc

Tiramisu in a Jar

Tiramisu in a Jar
Prep Time
40 minutes prep time + 2 hours soaking time for cashews
Number of Servings
2
Ingredients

  • Espresso

    • 2 scoops of ground espresso decaffeinated coffee

  • Bottom Layer

    • [q:1/3] cup ground almonds
    • 1 tsp Manuka honey
    • Drop of vanilla extract
    • 2 tsp raw cacao powder

  • Middle Layer

    • [q:1/4] cup cashew nuts, soaked in warm water for 1 to 2 hours and then drained
    • [q:1/2] cup coconut milk
    • Drop of Manuka honey
    • Drop of vanilla extract
    • 1 tsp coconut oil

  • Top Layer

    • [q:1/2] large ripe avocado
    • 2 Tbsp raw cacao powder
    • 1 Tbsp raw cacao nibs
    • 1 tsp Manuka honey
    •  Drop of vanilla extract

  • To Serve

    • Raw cacao nibs or grated dark chocolate
Directions
  1. Make 2 small cups of espresso coffee and set to the side.
  2. Place ingredients for the base in a mixing bowl. Add one of the cups of espresso coffee and stir well. Divide base evenly between two jars and place in fridge to cool.
  3. Meanwhile, blitz together all ingredients for the middle layer in a food processor to form a smooth cream. Place in a bowl in fridge to set.
  4. Finally, blitz together all ingredients for the top layer. Slowly add remaining cup of espresso until mixture forms a rich, smooth chocolate cream (you may need only [q:1/2] cup of the espresso, depending on ripeness of avocado). Place in fridge.
  5. Now spoon the middle layer on top of the cooled base layer in the jars. Finish with the top layer. Decorate with raw cacao nibs or grated dark chocolate and return to fridge until ready to serve.
Nutrition Info
489 Calories, 12 g Protein, 28 g Carbohydrates, 11 g Fiber, 43 g Total fat (17 g sat), 16 mg Sodium, [nutrition:5] Phosphorus, [nutrition:4] Vitamin E, Magnesium, [nutrition:3] Iron, [nutrition:2] Vitamin B2 (riboflavin), B6, Zinc, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), K, Calcium, Folate, Potassium

Carrot Cake Maple Muffins

Carrot Cake Maple Muffins
Prep Time
35 minutes
Number of Servings
12 muffins
Ingredients
  • [q:3/4] cup white whole-wheat flour
  • [q:1/2] cup all-purpose flour
  • 2 tsp baking powder
  • [q:1/2] tsp baking soda
  • 1 tsp ground cinnamon
  • [q:1/4] tsp ground nutmeg
  • [q:1/4] tsp ground ginger
  • [q:1/8] tsp ground cloves
  • 1 tsp salt 2 large eggs
  • [q:3/4] cup maple syrup
  • [q:1/2] cup melted coconut oil, plus 2 tsp for greasing pan
  • 2 tsp vanilla extract
  • [q:1 1/2] cup shredded carrots
  • [q:1/2] cup raisins
  • [q:1/2] cup chopped walnuts
Directions
  1. Preheat oven to 375°. Grease the cups of a 12-cup muffin pan with the 2 teaspoons of coconut oil.
  2. Whisk flours, baking powder, baking soda, spices, and salt together in a large bowl.
  3. Whisk together eggs, maple syrup, melted coconut oil, and vanilla in a medium bowl until mixture is combined and smooth. Whisk maple syrup mixture into flour mixture until just combined. Gently stir in carrots, raisins, and walnuts.
  4. Fill each cup of muffin pan with approximately [q:1/4] cup batter. Bake for 15 to 18 minutes, until a cake tester comes out clean when inserted in center of a muffin.
  5. Let muffins cool for 10 minutes in pan. Remove muffins and transfer them to a wire rack to cool completely.
Nutrition Info
1 Muffin: 226 Calories, 3 g Protein, 30 g Carbohydrates, 2 g Fiber, 12 g Total fat (9 g sat), 172 mg Sodium, [nutrition:3] Vitamin D, [nutrition:2] Vitamin B2 (riboflavin), Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), Calcium

Mediterranean Baked Cod

Mediterranean Baked Cod
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 1 cup sweet onion (Oso Sweet or Vidalia), thinly sliced 
  • 2 garlic cloves, minced
  • 2 tsp olive oil
  • 12 large fresh basil leaves
  • 2 lb fresh cod fillet
  • 2 tsp salt
  • 2 fresh tomatoes, sliced
  • [q:1/4] cup pitted Kalamata olives, sliced
  • 1 medium lemon, divided
  • [q:1/2] tsp fresh cracked black pepper
Directions
  1. Preheat oven to 425°.
  2. In a nonstick skillet, sauté onions and garlic in oil until tender and then set aside. Coat a 13 by 9-inch baking dish with cooking spray.
  3. Arrange basil leaves in a single layer in dish, top with fish fillets, and sprinkle with salt. Top fillets with onion mixture from skillet.
  4. Arrange tomato slices and olives over fillets. Thinly slice half of lemon and place slices over top of fillets. Squeeze juice from remaining lemon half over everything. Top with black pepper.
  5. Cover baking dish and bake for 15 minutes, or until fish flakes easily with a fork.
Nutrition Info
249 Calories, 42 g Protein, 9 g Carbohydrates, 2 g Fiber, 5 g Total fat (1 g sat), 828 mg Sodium, [nutrition:5] Vitamin B6, B12, Phosphorus, [nutrition:3] Vitamin B3 (niacin), [nutrition:2] Vitamin C, Magnesium, Potassium, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), D, E, K, Zinc

Shrimp Stir-Fry with Tomatoes, Avocado, and Garlic

Shrimp Stir-Fry with Tomatoes, Avocado, and Garlic
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 1 lb large shrimp
  • [q:1/4] cup low-sodium chicken broth
  • [q:1/2] tsp cornstarch
  • [q:1/2] tsp chili powder
  • Salt and freshly ground black pepper
  • 2 Tbsp vegetable oil, divided
  • 3 cloves garlic, minced
  • 2 tomatoes, cut into [q:1/2]-inch wedges
  • 2 avocados, cut into [q:1/2]-inch wedges
  • [q:1/2] cup cilantro, chopped
  • 1 lime, sliced into 4 wedges
Directions
  1. Peel and devein shrimp. Pat shrimp dry with paper towels. Set shrimp aside.
  2. In a small bowl, combine broth, cornstarch, chili powder, and salt and pepper to taste. Set aside.
  3. Heat a wok or a large skillet over high heat. Reduce heat slightly. Add 1 tablespoon of the oil and swirl to coat. Add shrimp and garlic. Stir-fry shrimp until they begin to turn pink. Transfer shrimp and garlic to a plate and set aside.
  4. Add remaining tablespoon of oil to wok or skillet. Add tomato wedges and stir-fry for 1 minute. Return shrimp and garlic to wok or skillet. Stir in broth mixture and gently add avocado wedges. Stir-fry mixture, tossing gently, until shrimp are cooked through. Divide mixture between 4 plates.
  5. Garnish with cilantro. Serve with lime wedges.
Nutrition Info
328 Calories, 19 g Protein, 15 g Carbohydrates, 8 g Fiber, 23 g Total fat (3 g sat), 742 mg Sodium, [nutrition:5] Vitamin B12, Phosphorus, [nutrition:4] Vitamin B6, [nutrition:3] Vitamin E, [nutrition:2] Vitamin B3 (niacin), C, K, Folate, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), Magnesium, Potassium, Zinc

Sweet Potato-Coconut Curry with Chickpeas and Spinach

Sweet Potato-Coconut Curry with Chickpeas and Spinach
Prep Time
50 minutes prep time
Number of Servings
6
Ingredients
  • 2 medium-size sweet potatoes, cut into [q:3/4]-inch pieces
  • 2 Tbsp melted coconut oil, divided
  • Salt and freshly ground black pepper
  • 3 garlic cloves, chopped
  • 1 Tbsp peeled and chopped ginger
  • 2 tsp curry powder
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes with their juices
  • 1 cup low-sodium vegetable stock
  • 1 (13.5 oz) can coconut milk
  • 3 cup chopped baby spinach
  • 1 Tbsp lime juice
Directions
  1. Preheat oven to 425°.
  2. Toss sweet potatoes with 1 tablespoon of the oil and season with salt and pepper. Place in a roasting pan and roast until tender, approximately 30 minutes.
  3. Meanwhile, heat remaining tablespoon of oil in a large pan set over medium heat. Add garlic, ginger, and curry powder and sauté for one minute. Add drained chickpeas, tomatoes and their juices, and stock. Simmer mixture over medium-low heat for 15 minutes.
  4. Add roasted sweet potatoes, coconut milk, and spinach. Simmer for 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve curry on its own or over brown rice.
Nutrition Info
Without rice: 492 Calories, 18 g Protein, 60 g Carbohydrates, 12 g Fiber, 23 g Total fat (16 g sat), 265 mg Sodium, [nutrition:5] Vitamin K, Folate, [nutrition:4] Vitamin A, Phosphorus, B6,  [nutrition:3] Vitamin B1 (thiamine), Iron, [nutrition:2] Vitamin C, Magnesium, Potassium, Zinc, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), E, Calcium
Subscribe to dairy-free