Rice Salad with Oranges, Olives, and Almonds

Rice Salad with Oranges, Olives, and Almonds
Prep Time
1 hour, 10 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1/2] cups basmati rice*
  • Salt and pepper
  • 2 oranges, plus [q:1/4] tsp grated orange zest plus 1 Tbsp juice
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp sherry vinegar
  • 1 small garlic clove, minced
  • [q:1/3] cup large pitted brine-cured green olives, chopped
  • [q:1/3] cup slivered almonds, toasted
  • 2 Tbsp minced fresh oregano
Directions
  1. Bring 4 quarts water to boil in a Dutch oven.
  2. Meanwhile, toast rice in a 12-inch skillet over medium heat until faintly fragrant and some grains turn opaque, 5 to 8 minutes.** Add rice to boiling water and cook, stirring occasionally, until rice is tender but not soft, about 15 minutes.*** Drain rice, spread onto a rimmed baking sheet, and let cool completely, about 15 minutes.****
  3. Cut away peel and pith from oranges. Holding fruit over a bowl, use a paring knife to slice between membranes to release segments. Whisk oil, vinegar, garlic, orange zest and juice, 1 teaspoon salt, and [q:1/2] teaspoon pepper together in a large bowl.
  4. Add rice, orange segments, olives, almonds, and oregano. Gently toss to combine, and let sit for 20 minutes. Serve.
Nutrition Info
438 Calories, 9 g Protein, 69 g Carbohydrates, 6 g Fiber, 15 g Total fat (2 g sat), 396 mg Sodium, [nutrition:5] Folate, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin C, E, [nutrition:2] Vitamin B3 (niacin), K, Iron, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B6, Calcium, Magnesium, 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

Roasted Beet, Leek, and Kale Salad

Roasted Beet, Leek, and Kale Salad
Prep Time
55 minutes
Number of Servings
4
Ingredients

Salad

  • 4 medium beets, peeled and sliced
  • 2 medium leeks, trimmed and washed carefully (white base and first inch of green chopped)
  • 4 Tbsp extra-virgin olive oil, divided
  • [q:1/2] tsp sea salt, divided
  • [q:1/4] tsp ground black pepper
  • 1 tsp Italian herb seasoning
  • 12 medium kale leaves, ribs cut out, leafy part sliced into large bite-sized pieces
  • [q:1/4] cup pistachios, chopped
  • 2 Tbsp crumbled feta cheese (optional)

Dressing

  • 4 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp honey
  • 1 medium garlic clove, diced
  • 1 tsp dried oregano
  • [q:1/8] tsp sea salt
Directions
  1. Preheat oven to 395˚.
  2. Toss beets and leeks in a medium bowl with 2 tablespoons of the oil, [q:1/4] teaspoon of the salt, the black pepper, and the Italian seasoning. Stir to coat well. Arrange beets and leeks on a rimmed baking sheet and roast for 35 to 45 minutes, until tender but still firm.
  3. Meanwhile, toss kale in a small bowl with remaining 2 tablespoons oil and remaining [q:1/4] teaspoon salt. Spread on a baking sheet. Roast for 10 to 15 minutes, until crisp.
  4. Heat a small sauté pan over medium heat. Add pistachios, stirring frequently until warmed through; don’t allow nuts to brown.
  5. Whisk together dressing ingredients in a bowl. When ready to serve, place kale on a serving platter, drizzle dressing over and toss gently. Add beets and leeks and garnish with nuts and cheese, if using. Serve warm or at room temperature.
Nutrition Info
415 Calories, 7 g Protein, 27 g Carbohydrates, 6 g Fiber, 33 g Total fat (5 g sat), 531 mg Sodium, [nutrition:5] Vitamin C, K, Folate, [nutrition:3]​ Vitamin A, B6, E, [nutrition:2] Calcium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), Iron, Magnesium, Potassium, Zinc

Banana, Green Tea & Pistachio Smoothie

Banana, Green Tea & Pistachio Smoothie
Ingredients
Directions
  1. Set aside 2 tablespoons of pistachios for garnish. Place the remaining pistachios in a blender and grind several seconds.
  2. Add the banana, EDENSOY, ice, maple syrup and matcha. Pulse several seconds.
  3. Pour into glasses and sprinkle 1 tablespoon of pistachios on top of each glass for garnish.
Nutrition Info
232 calories, 6 g fat (23% calories from fat), 9 g protein, 38 g carbohydrate, 2 g fiber, 0 mg cholesterol, 104 mg sodium

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

Gluten-Free Macadamia Cookie Bars

Gluten-Free Macadamia Cookie Bars
Prep Time
20 minutes
Number of Servings
12 cookie bars
Ingredients
  • [q:1/4] cup butter
  • [q:3/4] cup brown rice flour
  • [q:3/4] cup sugar
  • 2 eggs
  • [q:1/4] tsp baking soda
  • [q:1/4] tsp salt
  • [q:1/2] tsp xanthan gum
  • 1 tsp vanilla
  • [q:1/2] cup chopped macadamia nuts
  • [q:1/2] cup white chocolate chips
Directions
  1. Preheat oven to 350°.
  2. Mix flour and butter until well combined.
  3. Add remaining ingredients, except nuts and chips. Beat batter until well combined and thickened. This will help prevent chips or nuts from sinking. Fold in nuts and chips.
  4. Pour into 9-inch square baking pan.
  5. Bake 15 to 25 minutes, until edges begin to pull away, and bars test clean with a toothpick. Cut into 12 large bars.
Nutrition Info
1 bar: 209 Calories, 3 g Protein, 38 mg Cholesterol, 25 g Carbohydrates, 17 g Total sugars (17 g Added sugars), 1 g Fiber, 11 g Total fat (5 g sat), 95 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Phosphorus

Chicken Zoodle Soup

Chicken Zoodle Soup
Number of Servings
Serves 4
Ingredients
  • 2 tbsp (28 g) butter
  • [q:1/4] cup (40 g) chopped onion
  • 2 celery ribs, chopped
  • 1 clove garlic, finely minced
  • 4 cups (960 ml) chicken broth
  • 1 bay leaf
  • 1 tsp dried parsley
  • [q:1/4] tsp ground black pepper
  • [q:1/2] tsp pink salt
  • [q:1/4] tsp dried thyme
  • 2 cups (280 g) cooked, cubed chicken
  • 2 medium zucchinis, spiralized
Directions
  1. In a large pot over medium heat, melt the butter. Add the onion and celery. Sauté for 2 to 3 minutes, or until the onion softens and becomes fragrant. Add the garlic and cook for 30 seconds.
  2. Pour the broth into the pot and add the bay leaf, parsley, pepper, salt and thyme, and stir. Add the chicken and bring the pot to a boil for 2 minutes, then lower the heat and simmer for 10 minutes.
  3. After 10 minutes, add the zucchinis and turn off the heat. Stir occasionally and let the zucchinis soften for 5 to 7 minutes. They should be soft but still firm enough to add a bit of texture to the dish. Discard the bay leaf before serving.
Nutrition Info
200 Calories, 6.2 g Total Carbs, 1.7 g Fiber, 4.5 g Net Carbs, 24.1 g Protein, 8.3 g Fat

Crispy Kale Salad with Spicy Avocado Dressing

Crispy Kale Salad with Spicy Avocado Dressing
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients

Salad

  • 1 bunch kale, leaves torn into bite-size pieces (approximately 8 cups)
  • [q:1/8] cup avocado oil
  • 1 yellow bell pepper, seeded and sliced into strips
  • [q:1/4] cup pumpkin seeds

Dressing

  • 1 avocado
  • [q:1/4] cup plain yogurt
  • [q:1/4] cup lime juice
  • 1 jalapeño pepper, chopped*
  • [q:1/4] cup chopped cilantro
  • Salt and freshly ground black pepper
Directions
  1. Preheat oven to 400°.
  2. Make salad: In a large bowl, rub kale leaves with oil.
  3. Transfer kale leaves to a roasting pan and roast for 12 minutes, or until leaves become crispy and slightly browned. Set kale leaves aside.
  4. Make dressing: In a high-speed blender or food processor, blend avocado, yogurt, lime juice, jalapeño, and cilantro until mixture is smooth. Add salt and pepper to taste.
  5. Divide crispy kale leaves, sliced bell pepper, and pumpkin seeds among 4 bowls. Drizzle with dressing and serve immediately.
Nutrition Info
229 Calories, 6 g Protein, 13 g Carbohydrates, 6 g Fiber, 19 g Total fat (3 g sat), 316 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:2] Vitamin A, B6, Folate, Magnesium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), E, Iron, Potassium, Zinc

Red Lentils

Red Lentils
Prep Time
10 minutes
Number of Servings
Serves 2
Ingredients
  • Salt    
  • 2 cups water
  • [q:1/3] cup dried red lentils
Directions
  1. Bring a pan of salted water to boil. Add lentils, stir them, and cook for exactly 2 minutes under a lid.
  2. Remove from heat, stir, and leave with lid on for around 2 minutes. Stir and taste. If lentils are suitably al dente, you can drain the water. Otherwise leave them to stand for another minute or so.
Nutrition Info
280 Calories, 20 g Protein, 0 mg Cholesterol, 51 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 9 g Fiber, 1 g Total fat (0 g sat), 628 mg Sodium, [nut:5] Vitamin B1 (thiamine), Folate, [nut:3] Vitamin B6, Phosphorus, [nut:2] Iron, Zinc, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Potassium

Greek Yogurt Panna Cotta with Pistachios, Pomegranate & Cranberries

Greek Yogurt Panna Cotta with Pistachios, Pomegranate & Cranberries
Prep Time
50 minutes prep time + overnight set time
Number of Servings
4
Ingredients

For the Panna Cotta

  • 3 gelatin leaves
  • 10 fl oz whole goat’s milk
  • 3 Tbsp honey
  • Zest of 1 unwaxed lemon
  • 14 oz plain, unsweetened Greek yogurt

To Serve

  • 1 oz pistachios, roughly chopped
  • [q:1 1/2] oz dried cranberries
  • [q:1 1/2] oz pomegranate seeds
  • 2 figs, quartered
  • 1 Tbsp runny honey
Directions
  1. Fill a pint glass with cold water from the tap. Add gelatin leaves, one at a time so they don’t stick together, ensuring they are fully submerged. Leave to soak for 5 minutes.
  2. Put milk, honey, and lemon zest into a medium saucepan. Set saucepan over medium-high heat and allow milk to come to a simmer. Once it does, remove pan from heat.
  3. Retrieve gelatin leaves from water and squeeze out all excess moisture. Discard water. Add gelatin leaves to pan of milk and stir to dissolve them. Allow milk to cool slightly, and then whisk in yogurt until mixture is even and smooth.
  4. Pour mixture into a shallow casserole or ceramic roasting dish. Place it into fridge and allow it to set overnight.
  5. In the morning, scatter top of panna cotta with pistachios, cranberries, pomegranate seeds, and fig quarters. Drizzle honey over and serve, letting everyone scoop out a good spoonful of panna cotta and fruit.
Nutrition Info
Per serving: 317 Calories, 16 g Protein, 41 g Carbohydrates, 3 g Fiber, 12 g Total fat (6 g sat), 94 mg Sodium, [nutrition:5] Vitamin D, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, Calcium, Phosphorus
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