Saturday, 15 October 2016 14:54

Carrot French Fries

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6 large carrots

2 tablespoons olive oil

½ teaspoon celtic sea salt

1. Cut each carrot into 2-inch long sections

2. Cut each section into thin sticks

3. In a large bowl toss carrot sticks with olive oil and salt

4. Spread out carrot sticks on a [parchment] paper baking sheet

Bake at 425° for 18-22 mi

Thursday, 08 September 2016 21:47

Salmon Wasabi Burgers

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1 pound skinless salmon filet
1 tablespoon fresh ginger, peeled and minced
¼ cup fresh scallions, finely chopped
¼ cup fresh cilantro, minced
2 large eggs
1 tablespoon freshly squeezed lime juice
½ cup blanched almond flour (not almond meal)
1 teaspoon celtic sea salt

Thursday, 04 August 2016 21:01

Coconut Quinoa Bowl

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3 cups cooked quinoa
1 cup Greek yogurt
1/4 teaspoon fine grain sea salt
2 teaspoons extra virgin olive oil
1/2 cup sliced almonds
1/2 cup shredded coconut
1-2 medium garlic cloves, peeled

Tuesday, 02 August 2016 20:39

Cauliflower Rice

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4 tablespoons olive oil

1 medium onion, diced

1 cup celery, finely diced

1 head cauliflower, trimmed and coarsely chopped

Tuesday, 02 August 2016 20:27

Cauliflower “Couscous”

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Prep time: 15 minutes, Cook time: 15 minutes, Yield: Serves 4 as a side.

1 head cauliflower, cored, broken into florets
1/2 cup water (more or less depending on the size of your pan)
1 teaspoon Kosher salt
Mix-ins Version 1
1 sprig rosemary, 1 teaspoon lemon zest, 2 Tbsp olive oil
1/4 cup whole almonds, coarsely chopped, 2 ribs celery
2/3 cup of sliced green onion (green part only)
1 large red apple, cored and diced (peel can stay on)
1/2 cup golden raisins

Tuesday, 02 August 2016 19:52

Brown Rice Bowls

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An "unrecipe" for a really quick & easy dinner


2 cups cooked brown rice
2 cups cooked beans of choice (canned is fine): chickpeas, black beans, red beans, cannelloni beans, lentils, black-eyed peas etc...
2-3 cups fresh leafy greens of choice: romaine lettuce, spinach, swiss chard, kale, etc.. you could even use a combination of greens + green beans, etc..
1-2 teaspoons Herbamare seasoning

Roasted” Cauliflower
2 heads cauliflower
nama shoyu, tamari or coconut aminos
1 Slice the cauliflower heads in 1/4 inch slices.
2 Brush nama shoyu (or alternative) over the slices.
3 Dehydrate at 115 for 8-6 hours.
4 Alternative: bake at 375 for 30 minutes. (not raw)

Tuesday, 05 July 2016 20:31


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For the burgers:
• 1 pound (455 grams) ground beef
• ¼ medium red onion, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon granulated garlic
• salt and pepper, to taste
For the shoestring parsnip fries:
• 2 medium parsnips, peeled
• ½ cup (100 grams) coconut oil, melted
Garnish with:
• sliced red onions
• ¾ cup (180 mL) Avocado Mousse or For now mashed avocado will be just as good!
• romaine hearts
• shoestring parsnip fries (from above)

1 In a medium mixing bowl, mix together all of the ingredients for the burgers without overworking the meat.
2 Divide meat into 3 equal portions and form into ½-inch (12-mm)-thick patties. Use your thumb to make an indentation in the center of each burger. Set aside.
3 Using a spiral slicer or julienne slicer, cut the parsnips into strings.
4 Preheat a grill to medium-high heat, and preheat a medium saucepan over medium-high heat.
5 Once grill is hot, place the burgers on the grill and close the lid. Cook 6 minutes.
6 While the burgers are cooking, add the coconut oil to the saucepan. Test the oil by placing one parsnip shoestring in the oil to ensure the oil bubbles. Add the parsnips to the oil and cook for 1 to 2 minutes until golden brown. When the parsnips finish cooking, place them on a paper towel−lined plate to drain.
7 Flip the burgers and cook for 2 to 3 minutes for medium-rare, or until desired doneness. Remove the burgers from grill and let rest for 5 to 7 minutes.
To assemble the burgers, place each on a bed of lettuce and top with sliced red onions, ¼ cup (60 mL) avocado mousse, and parsnip fries.
Recipe from:

Prep time:10 mins, Cook time:33 mins Total time: 43 mins

Serves: 4
Crispy Chicken

For the dressing
1 cup sliced strawberries
¼ cup Kasandrinos Olive Oil
2 tablespoons Kasandrinos Balsamic Vinegar
1 tablespoon honey
1 minced garlic clove
pinch of salt and pepper
1 tablespoon poppyseeds

Thursday, 30 June 2016 20:37

Zucchini Patties

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Gluten-free, Paleo, & Dairy-free


8 cups spiral-sliced OR grated unpeeled green or yellow zucchini (about 6 whole zucchini)

3/4 cup almond or cashew flour (1/4 cup coconut flour might also work, but I haven’t tested it)

1/4 cup arrowroot or tapioca flour
1/4 cup roughly chopped fresh cilantro, optional

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