This is a very simple recipe that’s done in under 20 minutes. It’s filling and nutritious and can be paired with steak, chicken or fish which is found here.
2 yellow zucchinis, quartered
2 green zucchinis, quartered
1 large onion, quartered
1 – 2 tbsp olive oil for cooking
freshly ground pink Himalayan sea salt – to taste
freshly ground black pepper – to taste
1/2 tsp dried Italian seasoning
1/4 tsp crushed red peppers
1 tbsp organic Braggberry superfruit dressing and marinade (pictured below)
Heat olive oil in pan over medium-high heat.
Once the oil is hot, add and sauté the onions until fragrant. About 2 minutes.
Add the zucchinis, salt, pepper, crushed red pepper, Italian seasoning and sauté until to preferred doneness. This will take about 7-9 minutes. The texture should still be crunchy yet tender, or if you want it soft, just cook it a little longer.
Once cooked to your preferred doneness, you’re going to want to brighten up the dish. I used organic Braggberry. You may use balsamic vinegar or juice of 1/2 a lemon.
I first made this recipe when I hosted for Thanksgiving 2018, my guests were flabbergasted as they thought it was sweet potato fries. Haha. This is a nice alternative if you’re on a low-carb/low-cal diet as it is very low in calories and you can have as many “fries” you want without feeling guilty.
Here’s the link for the tutorial on how to cut the carrots into matchsticks. It’s super fast and easy.
3 pounds carrots, peeled, julienned or 3 large carrots
1 – 1 1/2 tbsp olive oil
freshly ground pink Himalayan salt to taste
freshly ground black pepper to taste
1 tsp dried rosemary
PAM oil spray for baking
Pre-heat oven to 450°F. Line the baking sheet with foil and spray it with PAM spray. This will prevent the carrots from sticking to the foil and the foil is for easy cleanup afterwards.
Toss the carrots in oil, salt, pepper and rosemary in a boil and put them on the lined baking sheet.
Roast and toss occasionally until tender and browned. About 30-40 minutes.
***If you are going to pair this with the garlic butter salmon recipe, follow the pre-heating instructions from the salmon recipe and make sure you put the carrots in first before anything else, as it will take longer with the lower baking temperature.
This is a go-to recipe of mine that I have stuck to over the years and it never fails to satiate my craving for salmon. There’s just the perfect amount of heat from the crushed red peppers, it’s bright and light from the lemon butter mixture and my MOST favorite seasoning of this dish is the garlic! (pronounced gah-lic!) The best part is, it’s done in 30 minutes.
1 tablespoon chopped parsley, for garnishing (may use dried parsley)
Pre-heat oven to 375°F, line a baking sheet with foil. The piece of foil should be big enough to cover the fish.
In a small bowl, place the butter and microwave 20-30 seconds to melt it. If there’s still whole pieces left of butter, just keep stirring until everything melts. Place the lemon juice and the minced garlic in the bowl and stir.
Season both sides of the salmon with the freshly ground pink Himalayan salt and freshly ground black pepper, oregano and parsley. At this point you may choose to add the crushed red pepper flakes or you may choose to skip it. (I say add it, since it’s really not spicy at all and just gives the dish a bit of heat.)
Once you’re done seasoning, cover the fish and place into the over and bake for 20-25 minutes. Check for doneness after the allotted time, it should be flaky.
Let stand for 5-10 minutes as it will continue to keep cooking. This is the secret so the ends of the salmon don’t come out dry and the whole fish will be moist.
Anybody else guilty of ordering takeout after a long day of work? Well, I know for sure I have! My go to is usually some sort of chicken and broccoli or beef and broccoli with the sauce on the side.
Now I always wonder if the Chinese place that I usually order from ACTUALLY uses real beef or real chicken. It looks like chicken or it looks like beef but after you bite into it, it always becomes questionable, hence me ordering with the sauce on the side. This way I can always tell plus, it’s a little “healthier”.
So, one day I decided I’ll make my own version of beef and broccoli and here it is! It’s just as tasty as the takeout version without the side of questions.
This recipe is done in under 30 minutes and you’ll have plenty of leftovers. You can pair this with any rice you prefer or can be enjoyed by itself. It’s high in protein and highly nutritious. This recipe is gluten free, and the bottled sauce that I use is gluten free as well. The bottled sauce also uses agave nectar to sweeten it so that’s a huge plus!
2 packs chuck tender steak, thinly sliced (may use beef stir fry pre-cut from store)
3 cloves garlic, chopped
1 medium onion, sliced
1 red bell pepper, sliced
1 head broccoli
1 head cauliflower
1/2 cup cilantro, chopped (optional)
organic sesame oil or regular sesame oil for cooking
freshly ground pink Himalayan sea salt
freshly ground black pepper
Organicville Sesame Teriyaki sauce or low fat, low cal Asian sauce (pic of bottle below)
Pre-heat a large nonstick pan over medium-high heat with the sesame oil. You’re going to want to cook your steak in batches if you have a lot as it will not cook fast. Cook the steak until brown on all sides, it’s ok if the center is pink as you’ll finish cooking it later on with the vegetables. This should take about 6 min. depending on how much steak you have.
Once browned, transfer into a plate and add some more sesame oil in the pan if the pan looks dry. Usually just half a tablespoon. Add the garlic, onions, and peppers and cook until fragrant.
At this point, you can add the cauliflower and broccoli. Stir and cover it up. Let cook for about 6-7 min. until the broccoli and cauliflower have gone semi soft and until the broccoli has become vibrant.
Add the beef back in the pan, stir and cover and let the beef finish cooking. Should take about another 7 min.
Add the chopped cilantro and stir.
Pour over a bowl of rice and add the bottled sauce as you go.
This is my own spin of a recipe that I came across with on the Primal Blueprint Cookbook by Mark Sisson, and since yesterday was a really cold day in New Jersey, it was the perfect opportunity to try this one out. Once cooked and I had my first bite, it brought me back to my roots of growing up in Saudi Arabia, it was a delicious and nostalgic first bite!
The recipe only called for chicken but you can add whatever meat you’re in the mood for. I was in the mood for lamb so I decided to add that into the mix and it didn’t affect the length of cooking time at all, which was around 45 minutes. Just be wary, that if you’re going to use beef, it may take longer for the meat to soften up.
This recipe is gluten free can be easily paired with jasmine rice or any kind of rice you prefer and can also be made paleo by adding a side of cauliflower rice or a side of zucchini noodles.
If you’re looking to spice up your meal prep for the week with a delicious, light and hearty stew, definitely try this recipe!
olive oil for cooking
1 medium onion, sliced
4-5 cloves garlic, chopped
1 thumb size, sliced ginger
1 1/2 tsp turmeric
1 1/2 tsp cinnamon
1 1/4 tsp cumin
1 tsp oregano
1 1/2 tsp smoked paprika
1 tbsp dried cilantro (may use fresh cilantro)
4-5 bay leaves
freshly cracked pink Himalayan salt to taste
fresh cracked pepper to taste
1/2 lemon, thinly sliced
juice from 1/2 lemon
4 piece chicken thighs
1-2 lbs lamb shoulder
1 28oz. diced tomatoes
2 cups water
1 family sized French cut string beans (may use regular sized bag string beans or fresh string beans)
Season the chicken and lamb with pink Himalayan salt and pepper. Brown both chicken and lamb on all sides using a pot on a medium flame in olive oil. This should take about 5-10min and place them on the side once browned.
After browning, sauté the garlic until almost golden brown (do not over cook or the garlic will become bitter), add the onions and ginger and cook until the onions are translucent and ginger is fragrant.
At this point you’ll want to add the spices and sauté for another minute until the spices are activated and they become fragrant.
Add the chicken and lamb back in the pot and the can of diced tomatoes and fill the can about halfway with water and add it into the pot. Stir!
Add the bay leaves, lemon slices, lemon juice and you can add dried cilantro at this point if you’d like to add more. Season with salt and pepper to taste. Stir again and simmer on medium or medium-low while covered for 30min. Stir occasionally. The sauce should have slightly thickened up by the end of 30 minutes.
Once the 30 minutes are up, you’ll want to taste the sauce and make adjustments to your liking before adding the frozen string beans, stir and cover for another 5 min.