Spinach Walnut Power Salad

This salad you can change up so easily and enjoy a yummy summer salad, easy to have for lunch the next day as well!

  • 1 onion, chopped
  • 1 tbs butter
  • 1 1/2 cups cooked quinoa, bulgur, wild rice, etc
  • Large bowl-full fresh spinach
  • 1/4 c (opt) Parmesan or feta cheese
  • 1/4 c honey
  • 1/4 c water
  • 1/2 c grapes, halved, or diced apples or fruit of choice
  • Salt to taste

Sauté onion in butter until softened and translucent. Cook grain according to package instructions. Mix honey and water together – dress salad after plated if you plan to save some for leftovers. Toss everything together after grains and onions are cooled. Plate and enjoy!

Slow Cooker Parmesan Chicken


- 1 Jar Organic, no sugar added Marinara/Red Sauce
- 2-3 Organic Chicken breasts
- Parmesan Cheese, freshly grated (opt)
- Fresh basil and/or parsley, thyme, etc.
- Salt and pepper
- Crushed red pepper flakes (opt)

- For serving: Cooked and shredded Spaghetti Squash or other "noodle"


Empty your red sauce into the slow cooker. Place raw chicken pieces on top.
Sprinkle and add all desired spices and herbs on top of the chicken.
Allow to cook for 2-3 hours on med/regular heat.

To serve, place spaghetti squash or other vegetable noodles, for the kids - I use Black Bean Noodles (delish by the way!), onto your plate and spoon the red sauce over. Next, place your chicken onto the "noodles"; sprinkle with fresh parmesan and any desired fresh herbs. If you like a "breaded" chicken, melt a tiny bit of butter and mix into some almond meal. Scatter this over the top of your chicken before adding the cheese and herbs.

Indian Spiced Chicken Stew

3 Tbsp. olive oil
3 large chicken breasts
Salt and freshly ground pepper
1 small onion, finely chopped
4 garlic cloves, chopped
1 Tbsp. finely grated ginger
2 Tbsp. tomato paste
2 tsp. garam masala
2 tsp. ground cumin
1/2 - 3/4 tsp. cayennne pepper (depending on how spicy, you like it or you can omit)
3 cups bone or chicken broth (plus a bit more, for thinning, if necessary)
3/4 cup tomato purée
1/2 cup heavy cream - you can also stir some plain Greek yogurt in to creamy it up or optional if you are dairy free
1/2 pound small Yukon Gold or purple sweet potatoes, diced

  1. Place all spices, vegetables and chicken into slow cooker. Cover and allow to sit on medium or regular heat for 3-4 hours.
  2. Just before serving, stir cream or yogurt to the stew and allow to re-heat. 
  3. To serve, spoon stew into a shallow bowl and place a large dollop of yogurt on one side. Sprinkle with some fresh chopped mint, cilantro or parsley and serve with naan bread on the side. Alternately, spoon stew over some warm basmati rice or cauliflower rice.

Original Recipe

Buddha Bowls


You can really use whatever sort of roasted vegetables you love best. This is the first time I've used brussels sprouts and sweet potatoes. I usually use cauli, mushrooms and broccoli. Have fun being creative and using the flavors you love together.


1 head cauliflower, cut into florets
2 medium sweet potatoes, diced
2 cups cooked chickpeas, drained and patted dry
2 cups halved brussels sprouts

  • Place all the above on a baking sheet and roast in a 425 degree oven for about 30-40 minutes or until cooked through. I like my brussels nice and caramelized on the bottom, so I generally cook them in a skillet. 

Curry Dip:

1 cup plain Greek yogurt
2 tsp curry powder
1 tsp tahini
3-5 shakes of tabasco (opt) or harissa
2 tsp olive oil
Sea salt

  • Mix together and dollop on top of roasted veggies.
    Original recipe from forkandflower.com



Kabocha Squash, Fennel & Ginger Soup with Spicy Coconut Cream



  • 1 kabocha squash, halved and seeds removed 
  • 1 large leek (or 2 small), white and light green parts sliced
  • 1 clove garlic, chopped
  • 1 small fennel bulb, cored and sliced (reserve some fronds for garnish)
  • 1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped
  • 2 teaspoons fresh oregano (or 1 teaspoon dry)
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil
  • 5 cups water 
  • 1 teaspoon fine grain sea salt
  • freshly ground pepper 
  • 1 cup spicy coconut cream
  • 1 1/2 teaspoons fresh lemon juice

spicy coconut cream

  • 1 can organic coconut milk
  • 1 teaspoon fresh lemon juice
  • a couple pinches of salt
  • 1/8 teaspoon cayenne pepper 


  • leftover spicy coconut cream
  • fennel fronds


  • preheat oven to 425° and melt a bit of butter in the bottom of a baking dish.  place cut side of squash down in pan and place in oven.  cook squash until fork tender - about 50-65 minutes.  let the squash cool until it's ready to handle.  scoop squash out into a bowl and set aside
  • in a large soup pot, heat olive oil and coconut oil over medium heat.  add sliced leeks and oregano, and sauté until leeks are soft; add garlic and cook for 30 seconds.  add the fennel and ginger, and cook for about 5 minutes - until fennel is soft and ginger is fragrant.  add the kabocha, bay leaf, water, salt, and pepper - stir
  • turn the heat up and bring soup to a simmer, cook for roughly 30 minutes, stirring every so often. remove from heat and stir in 1 cup spicy coconut cream (instructions below)
  • in batches, puree soup in a blender, or food processor, until smooth.  transfer soup back to the pot and bring to a low simmer, stir in lemon juice and taste for seasoning (adjust if necessary)
  • serve soup with a dollop of leftover spicy coconut cream, and chopped fennel fronds


spicy coconut cream

  • whisk the coconut milk a bit if separated; then stir in the lemon juice, cayenne, salt, and pepper.  taste and adjust accordingly

recipe is exactly as found at dollyandoatmeal.com

Flourless Pancakes


  • 1 cup whole oats (ground to flour)
  • 1 cup plain Greek yogurt
  • 4 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/4 cup coconut flour


    In a blender or food processor, grind your oats into flour. Your end amount should be a bit over a cup, this is good!

    Combine eggs, vanilla, and yogurt, then add and mix in dry ingredients.

    Cook up like regular pancakes! Great flavor and super easy. I’m not a big fan of alternative “gluten free” flours, super starchy and still mega carbs. I do like the concept of oat flour over wheat flour though, and a small amount of coconut flour adds a great flavor. Enjoy!

Link to original recipe.

Sweet Potato Crusted Quiche

cut piece

  • 1 Large sweet potato
  • 1 TBS olive oil
  • 1 lb organic spinach
  • 1 small onion
  • 3 cloves garlic
  • 6 eggs
  • 1/4 cup grated fresh mozzarella
  • 1/4 cup grated fresh parmesan
  • Spring herbs (dill, parsley, chives) to taste
  • Sea salt and pepper to taste
  • Slice potatoes thinly with a food processor. If you aren't able to use a food processor, just slice with a knife as thinly as possible.
  • Lay potato slices out in pie dish in a crust-like fashion and bake at 425 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)
  • Pour olive oil into a pan and saute sliced onion and crushed garlic clove until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes.
  • Blend eggs and cheese in a medium bowl. Add herbs, goat cheese, and miso. 
  • Add spinach/garlic/onion mix to the egg/cheese mixture. Add salt and pepper to taste. Place the combined mixtures in the potato crust. Sprinkle with asiago cheese on top.
  • In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
  • Allow to set about 10 minutes out of the oven. And - omg this quiche is the best left over meal you've ever had - hot or cold!

Recipe adapted from Fourteen Forty.

sweet pot crust