Lemon, Kiwifruit & Coconut Cream "Pie"

Lemon, Kiwifruit & Coconut Cream "Pie"
Prep Time
5 minutes prep time
Number of Servings
Serves 1
Ingredients
  • 1 Tbsp shredded or ribbon cut unsweetened coconut
  • [q:3/4] cup coconut yogurt
  • 2 tsp lemon juice
  • 2 to 3 tsp raw honey, plus a drizzle to garnish
  • [q:1/8] tsp pure vanilla extract
  • 1 kiwifruit, peeled and sliced
  • 1 heaping Tbsp gluten-free graham crackers, crushed
  • 1 tsp finely grated lemon zest
Directions
  1. Place coconut in a small saucepan set over medium heat and toast coconut until it begins to brown. Remove from heat and set aside.
  2. Place yogurt in a bowl and mix in lemon juice, honey, and vanilla extract until combined.
  3. Arrange or layer kiwifruit and then crushed graham crackers on top of yogurt mixture. 
  4. Garnish with toasted coconut, lemon zest, and drizzle with a little honey.
Nutrition Info
281 Calories, 8 g Protein, 43 g Carbohydrates, 3 g Fiber, 10 g Total fat (7 g sat), 114 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin K, Phosphorus, [nutrition:2] Calcium, [nutrition:1] Vitamin B2 (riboflavin), B12, Magnesium, Potassium

Café Gratitude Garlic Tahini Sauce

Café Gratitude Garlic Tahini Sauce
Prep Time
10 minutes prep time
Number of Servings
Makes 2 cups
Ingredients
  • [q:2/3] cup tahini
  • [q:1/3] cup water
  • 1 tsp salt
  • 2 garlic cloves
  • [q:1/3] cup fresh lemon juice
  • 1 cup loosely packed fresh parsley leaves
  • [q:2/3] cup olive oil
Directions
  1. Purée tahini, water, salt, and garlic in a blender. Scrape down sides of blender with a spatula and add lemon juice and parsley.
  2. With motor running, slowly drizzle in oil. Don’t overblend—make sure flecks of parsley are still visible in dressing.
  3. Serve immediately or refrigerate in an airtight container for up to 1 week.
Nutrition Info
Per serving (1/4 cup): 284 Calories, 4 g Protein, 6 g Carbohydrates, 2 g Fiber, 29 g Total fat (4 g sat), 154 mg Sodium, [nutrition:5]  Vitamin K, [nutrition:2]  Vitamin C, Phosphorus, [nutrition:1] Vitamin B1 (thiamine),  E, Calcium, Iron

Corn & Edamame Salad

Corn & Edamame Salad
Prep Time
20 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 4 ears corn, shucked and kernels cut off cob
  • 8 oz shelled edamame (2 cups), thawed if frozen
  • Sea salt and freshly ground pepper to taste
Directions
  1. Heat oil in a medium sauté pan over medium heat. Add corn and cook for 1 to 2 minutes.
  2. Add edamame and continue to cook until it’s just warmed through.
  3. Season mixture with salt and pepper to taste.
  4. Serve immediately or at room temperature.
Nutrition Info
201 Calories, 9 g Protein, 24 g Carbohydrates, 5 g Fiber, 11 g Total fat (1 g sat), 310 mg Sodium, [nutrition:2] Vitamin C, K, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Iron, Magnesium, Potassium

Grilled Organic Salmon Fillets

Grilled Organic Salmon Fillets
Prep Time
20 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp extra-virgin olive oil, plus more for brushing the grates
  • 4 (6 to 8 oz) skin-on organic salmon fillets
  • Sea salt and freshly ground black pepper
Directions
  1. Preheat your stovetop grill pan or outdoor grill over the highest heat. Brush or spray grates with oil.
  2. Rinse salmon and pat it dry with a paper towel. Put salmon in a large bowl and drizzle with the 2 tablespoons of oil. Using your hands, rub oil evenly all over both sides of fish. Season with salt and pepper.
  3. Place salmon on preheated grill flesh-side down first to prevent sticking. Cook for 3 minutes per side for medium-rare and 4 minutes per side for well-done. Be patient and resist the temptation to flip sooner or salmon will stick. Remove salmon from grill and serve, if desired, with Corn & Edamame Salad.
Nutrition Info
531 Calories, 46 g Protein, 37 g Total fat (8 g sat), 425 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, B12, Phosphorus, [nutrition:4] Vitamin E, [nutrition:3] Vitamin B1 (thiamine), [nutrition:2] Vitamin B2 (riboflavin), Potassium, [nutrition:1] Vitamin C, Magnesium

Colombian-Style Chicken with Corn, Avocado and Lime

Colombian-Style Chicken with Corn, Avocado and Lime
Prep Time
50 min prep time
Number of Servings
serves 4
Ingredients
  • 2 boneless, skinless chicken breasts (6 to 8 oz each)
  • [q:2 1/2] tsp kosher salt, divided
  • 2 ears corn, shucked
  • 1 bunch fresh cilantro (about 3 oz)
  • 1 large white onion
  • 1 Tbsp dried oregano
  • 4 garlic cloves, smashed and peeled
  • 1 bay leaf
  • 1 jalapeño or serrano chili, seeded and sliced
  • 1 qt low-sodium chicken stock
  • [q:1/3] cup diced fresh tomato
  • Grated zest of [q:1/2] lime
  • [q:1 1/2] tsp fresh lime juice, plus more for serving
  • Salsa, for serving
  • Diced avocado, for serving
  • Drained, brined capers (optional)
Directions
  1. Season chicken breasts with 1 teaspoon of the salt and let them stand while you prepare remaining ingredients.
  2. Using a sturdy knife, cut ears of corn into [q:1 1/2] inch-thick rounds. Divide cilantro into stems and leaves; coarsely chop both, but keep them separate.
  3. Slice two-thirds of the onion into thick rounds, and finely dice the remainder (you should have about [q:1/2] cup diced).
  4. Place a 12-inch skillet over medium-high heat. Add sliced onion to hot dry skillet and cook without moving
  5. until undersides are well browned, 3 to 5 minutes. Carefully flip onions over and repeat on other side.
  6. Stir cilantro stems, oregano, garlic, bay leaf, and jalapeño into onions. Pour in stock and 1 cup water, and season with 1 teaspoon of the salt. Bring to a simmer. Then lower heat and cook gently for 15 minutes.
  7. Lower chicken into poaching mixture. Cover skillet and cook on low heat until chicken is no longer pink, 7 to 10 minutes. Add corn pieces during last 3 minutes of cooking.
  8. While chicken cooks, combine reserved diced onion, chopped cilantro leaves, tomato, lime zest and juice, and remaining [q:1/2] teaspoon salt in a bowl.
  9. Transfer chicken and corn from broth to a cutting board. Strain hot broth into soup bowls; discard aromatics. Slice chicken and divide it among bowls. Top each portion with corn, a spoonful of salsa, some diced avocado, capers if using, and a sprinkling of lime juice.
Nutrition Info
352 Calories, 35 g Protein, 29 g Carbohydrates, 8 g Fiber, 13 g Total fat (2 g sat), 1,417 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, K, Phosphorus, [nutrition:4] Vitamin C, Potassium, [nutrition:2] Vitamin B2 (riboflavin), Magnesium, [nutrition:1] Vitamin A, B1 (thiamine), E, Calcium, Iron, Zinc

Zucchini, Roasted Red Bell Pepper, and Goat Cheese Frittata

Zucchini, Roasted Red Bell Pepper, and Goat Cheese Frittata
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 4 eggs
  • 4 egg whites
  • [q:1/2] tsp salt
  • 2 Tbsp olive oil
  • 1 garlic clove, minced
  • [q:1/2] cup chopped roasted red bell pepper
  • 2 small zucchinis, shredded
  • [q:3/4] cup crumbled soft goat cheese
Directions
  1. Preheat oven to 400°.
  2. In a large bowl, whisk together eggs, egg whites, and salt.
  3. Heat oil in a large ovenproof nonstick skillet over medium heat. Add garlic and sauté for 1 minute. Add red bell pepper and zucchini. Cook for 2 minutes. Pour egg mixture over vegetables and cook over medium heat without stirring for 3 minutes.
  4. Transfer pan to oven and set timer for 5 minutes. When 5 minutes are up, remove pan from oven and sprinkle goat cheese over top of frittata. Return pan to oven and set timer for an additional 5 minutes.
  5. After 5 minutes, check frittata. If it’s set (center is puffy and edges are slightly browned), remove it from oven. If not, bake it for an additional few minutes until done.
Nutrition Info
247 Calories, 16 g Protein, 5 g Carbohydrates, 1 g Fiber, 18 g Total fat (7 g sat), 524 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin B2 (riboflavin), Phosphorus, [nutrition:2] Vitamin A, [nutrition:1] Vitamin B6, K, Iron, Potassium

Versatile Vinaigrette

Versatile Vinaigrette
Prep Time
5 minutes prep time
Number of Servings
Makes 3 cups
Ingredients
  • [q:3/4] cup apple cider vinegar
  • 2 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 2 garlic cloves, finely chopped
  • [q:1 1/2] tsp kosher salt
  • [q:1/4] tsp black pepper
  • [q:3/4] cup olive oil or canola oil
Directions
  1. Whisk together vinegar, honey, mustard, garlic, salt, and pepper in a medium bowl. 
  2. Add oil in a slow, steady stream, whisking constantly, until smooth.

Crab and Avocado Salad

Crab and Avocado Salad
Prep Time
20 minutes prep time
Number of Servings
Serves 2
Ingredients
  • 8 oz fresh cooked crabmeat, preferably peekytoe, picked over for shells and cartilage
  • Finely grated zest of [q:1/2] lemon
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp minced red onion
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp finely chopped fresh flat-leaf parsley
  • 1 Tbsp finely chopped fresh basil
  • [q:1/2] jalapeño, seeds removed and sliced paper-thin
  • 1 ripe avocado, cut into [q:3/4]-inch dice
  • Sea salt and freshly ground pepper
  • 4 large leaves butter lettuce
Directions
  1. Mix crabmeat, lemon zest and juice, onion, oil, parsley, basil, and jalapeño in a medium bowl to combine.
  2. Add avocado and toss very gently to combine, keeping avocado intact.
  3. Season to taste with salt and pepper. (The salad can be covered and refrigerated at this point for up to 2 hours.)
  4. For each serving, place 2 lettuce leaves on a dinner plate and top with half of the salad. Serve immediately.
Nutrition Info
326 Calories, 23 g Protein, 12 g Carbohydrates, 8 g Fiber, 22 g Total fat (3 g sat), 648 mg Sodium, [nutrition:5] Vitamin B12, C, K, [nutrition:4] Phosphorus, [nutrition:3] Zinc, [nutrition:2] Vitamin B3 (niacin), B6, E, Potassium, [nutrition:1] Vitamin B2 (riboflavin), Calcium, Magnesium
 

Cauliflower Rice with Zucchini, Parmesan Cheese, and Basil

Cauliflower Rice with Zucchini, Parmesan Cheese, and Basil
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp olive oil
  • 1 (12 oz) package frozen cauliflower rice
  • 2 garlic cloves, minced
  • 1 zucchini, grated and squeezed of excess moisture
  • [q:1/3] cup low-sodium chicken broth
  • 2 Tbsp lemon juice
  • Salt and freshly ground black pepper
  • 1 cup shredded Parmesan cheese
  • [q:1/2] cup sliced fresh basil
Directions
  1. Heat oil in a large sauté pan set over medium heat. Add frozen cauliflower and, using a large spoon to break it apart, sauté until cauliflower appears slightly translucent and becomes tender, approximately 10 minutes.
  2. Add garlic, zucchini, and broth to pan and cook for 5 minutes.
  3. Remove pan from heat. Stir in lemon juice and season to taste with salt and pepper.
  4. Gently stir cheese and basil into cauliflower mixture. Serve immediately.
Nutrition Info
208 Calories, 13 g Protein, 8 g Carbohydrates, 2 g Fiber, 15 g Total fat (6 g sat), 467 mg Sodium, [nutrition:5] Vitamin C, [nutrition:4] Vitamin K, [nutrition:3] Calcium, [nutrition:1] Vitamin B2 (riboflavin), B6, Potassium

Date and Walnut Muffins

Date and Walnut Muffins
Prep Time
80 minutes prep time
Number of Servings
make 12 muffins
Ingredients
  • [q:1 1/2] cups coarsely chopped dates
  • [q:1/3] cup chopped walnuts
  • 3 Tbsp vegetable oil
  • 2 tsp baking soda
  • [q:1/2] tsp salt
  • 1 cup boiling water
  • [q:2/3] cup amaranth flour
  • [q:3/4] cup sorghum flour
  • [q:3/4] cup tapioca starch/flour
  • [q:1/2] cup organic sugar
  • [q:1 1/2] tsp xanthan gum
  • 2 eggs
  • 2 tsp vanilla extract
Directions
  1. Grease a 12-cup muffin tin.
  2. Combine dates, walnuts, oil, baking soda, and salt in a medium bowl. Pour in boiling water. Set aside for 20 minutes.
  3. Meanwhile, combine amaranth, sorghum, and tapioca flours in a large bowl. Whisk in sugar and xanthan gum. Set aside.
  4. Whisk eggs and vanilla in another medium bowl until combined. Stir in date mixture. Add date-egg mixture to flour mixture in large bowl. Stir until combined.
  5. Pour batter evenly into muffin cups. Let sit for 30 minutes. Preheat oven to 350°.
  6. Bake muffins for 18 to 20 minutes, or until firm to the touch. Remove muffins from pan and allow them to cool on a rack.
Nutrition Info
1 muffin: 242 Calories, 4 g Protein, 46 g Carbohydrates, 3 g Fiber, 6 g Total fat (1 g sat), 221 mg Sodium, [nutrition:1] Magnesium, Phosphorus
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