Crustless Quiche

Protein smoothie
Chickpea Salad Wraps
Vegetable Enchiladas
Oatmeal
Pancakes
Egg Curry
Veggie burger
Tuna burger
http://www.skinnytaste.com/2013/09/best-skinny-eggplant-rollatini-with.html#more
http://www.skinnytaste.com/2013/11/butternut-squash-and-black-bean.html
http://www.skinnytaste.com/2012/07/eggplant-panini-with-pesto.html
http://www.skinnytaste.com/2013/07/savory-zucchini-asiago-tomato-scones.html
http://www.skinnytaste.com/2013/06/roasted-strawberry-banana-bread.html

Santa Fe Stuffed Peppers

Ingredients

3/4 lb ground turkey breast

1 1/2 Tbsp cumin

1 tsp kosher salt
1 can (28oz) Classico Crushed Tomatoes

1 can (15.25oz) black beans, rinsed and drained

1 can (15.25oz) sweet corn, drained
3 cup Jasmine Rice (cooked)
8 fresh Sweet Red peppers
1 cup reduced fat Colby Jack cheese
2 green onions, sliced

Instructions
1. Wash red peppers and slice the tops off each pepper. Remove the seeds. Stand each pepper up
next to eachother in a large baking dish (13x9).
2. In a large skillet, brown ground turkey until fully cooked. Drain. Return to skillet. Add cumin,
salt, tomatoes, black bean and sweet corn. Simmer about 15 minutes.
3. Meanwhile, cook Jasmine rice according to package.
4. Add cooked rice to skillet, combining completely. Remove from heat. Fill each red pepper
with turkey mixture.Cover dish with foil and bake in a 350 degree oven for about 40-45
minutes. Remove foil and to with cheese. Bake an additional 5 minutes, until cheese is melted.
Remove from oven and sprinkle with green onion pieces. Serve and enjoy!

Leek and Brussels Sprout Fritters

For the fritters:
1 pound leeks
1 pound Brussels Sprouts
1/2 teaspoon salt, plus more for pot
2 green onions, trimmed, halved lengthwise, and thinly sliced
1/2 cup almond flour
1 Tablespoon arrowroot powder
1 teaspoon baking powder
Freshly ground black pepper
Pinch of cayenne pepper (optional)
1 large egg
1 large egg white
Heat-safe oil for frying (like grapeseed or coconut)
For the garlic-lemon cream:
1/2 cup sour cream
1 Tablespoon freshly squeezed lemon juice
A Few gratings of fresh lemon zest
Pinches of salt
1 small garlic clove, crushed or grated with a Microplane grater
Directions:

Trim the leeks, leaving only the white and pale green parts. Halve lengthwise, then chop into
1/4-inch pieces. If the leeks look dirty (which they often do), put them in a bowl of cold water,
swish them around, and remove them with a spider or slotted spoon.

Trim the tough stems and any wilted leaves off the Brussels sprouts. Either slice them very thinly
with a sharp knife or use a slicing attachment on a food processor.
Bring a pot of salted water to boil. Cook chopped leeks and sprouts for 3-4 minutes until they are
soft, but too limp. (The sprouts may become somewhat limp before the leeks, but that's alright.)
Drain, then wring them out in a clean dish towel or piece of cheesecloth, removing as much
water as possible.
Transfer the vegetables to a large bowl. Stir in the scallions. In a small dish, whisk together the
almond flour, salt, arrowroot powder, baking powder, and peppers. Stir the dry ingredients into
the blanched vegetables, then stir in the egg and egg white until mixture is evenly coated.
Preheat your oven to about 200 degrees and place a baking sheet inside, or something to put the
fritters on to keep warm. Place a few paper towels on a plate. In a large, heavy skillet (cast iron is
great!) heat 2 Tablespoons of heat safe oil over medium-high heat until it begins to shimmer.
Form mixture into small, 2 1/2 inch patties and place in the oil. Smash them a bit with a spatula
to flatten. Only cook a few at a time, not to overcrowd the pan. Cook until they are golden
brown, about 3 minutes. Flip and cook on the other side until it is golden as well. If they are
browning too quickly, turn the heat down or remove the pan from the heat for a few seconds.
Place the cooked fritters on the stack of paper towels to drain and transfer them to the warm oven
while you make the remaining fritters.
Whisk together the ingredients for the garlic-lemon cream and serve with fritters. These keep in
the fridge for several days and are great if heated up on the stove or in the oven.

Sweet Lemon-Herb Quinoa Salad

Yield: Serves 6-8
Ingredients:

2 lemons
1/4 cup grapeseed or other neutral-tasting oil
1 1/2 cups uncooked quinoa
2 T rice wine vinegar
2 tsp packed brown sugar (or honey)
salt & freshly ground pepper
1 whole shallot, thinly sliced (or 1/4 of a medium red onion)
1 medium carrot, shredded
1 cup diced cucumber
1 cup diced jicama
1/2 cup raw cashews (or peanuts, if you prefer)
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped

1/2 cup fresh basil, chopped

1 bunch watercress, tough stems removed, leaves torn (or a couple handfuls of baby spinach)
Directions:

Remove 2 wide strips of the zest of 1 lemon with a vegetable peeler. Combine 1 strip of zest with
oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly
golden, about 5 minutes. Let the lemon oil cool. (That's what you have now -- lemon oil. Cool,
huh?)
Meanwhile, cook the quinoa as directed on the package, adding the remaining lemon zest strip to
the water. Transfer quinoa to a large bowl, discarding the zest, and fluff with a fork. Let cool to
room temperature.
Meanwhile, make the dressing by juicing both lemons into a medium bowl. Whisk in the
vinegar, brown sugar, 1 1/4 tsp salt, and 1/2 tsp pepper. Keep whisking until sugar dissolves.
Discard the zest from the cooled lemon oil, then whisk the oil into the dressing. Add the shallots
and let it marinate for 15 minutes.
Add the carrot, cucumber, jicama, nuts, cilantro, mint, basil and watercress/spinach to the bowl
with the rice. Add the dressing and gently toss.

Stacked Roasted Vegetable Enchiladas

Ingredients:

1 poblano chile, cut into matchsticks

2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Directions:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie
sheet.
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie
sheet. Drizzle oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or
two of salt and black pepper, then use your hands to mix everything together. After everything is
coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are
tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting.
Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the
cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of
tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of
spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and
cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum
foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and
everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced
scallions.

Curried Potato, Chickpea, and Corn Burgers

Ingredients:

For the burgers:

2 cups cooked chickpeas (about 1 15-oz can)
1 pound red potatoes, scrubbed, cut into quarters
1 medium onions, finely chopped
1 T oil (I used grapeseed)
1 clove garlic, minced
1 large tomato, coarsely chopped
1 small hot chile pepper minced (optional)
1 cup fresh or frozen corn kernels
1 1/2 T curry powder
1 tsp salt
freshly ground pepper
2 T vegetable or chicken stock
1 1/2 - 2 cups dried bread crumbs
1 1/2 tsp rice vinegar
1/2 cup oil, for frying (coconut or grapeseed recommended)

For the Spiced Yogurt Sauce:

1 cup whole plain yogurt or sour cream
juice from 1/2 a lime
1/4 tsp coriander
1/4 tsp cumin
1 clove garlic, minced
1 T chopped fresh cilantro
salt and pepper to taste
Directions:

To prepare the burgers:

Mash the chickpeas in a large bowl or pulse them in a food processor until a chunky paste is
formed. Set aside.
Steam or boil the potatoes until soft.
Meanwhile, in a large pan, cook the onion in 1 T vegetable oil over medium heat until golden, 57 minutes. Add the garlic, tomato, chile, and corn. Raise the heat to medium-high and cook until
the tomato is soft, 2-3 minutes. Add the curry powder, salt, and a generous pinch or two of
pepper. Stir and cook for an additional minute or so. When the mixture begins to stick slightly,
add the stock. Cook until the mixture has reduced slightly to a thick sauce. Remove from the
heat.
Add the curry mixture and steamed potatoes to the chickpeas. Mash the potatoes while mixing
them in well. Mix in 1/2 cup bread crumbs. Add the vinegar and additional salt and pepper to
taste. If the mixture is still too wet, add more bread crumbs. Let cool completely, then form into
eight patties about 3 inches across.
Heat the 1/4 cup of oil in a heavy skillet over medium-high heat. Spread out the remaining bread
crumbs on a clean plate. Coat the patties on both sides with bread crumbs and place in the skillet
when the oil is hot. The burgers should sizzle loudly when they hit the oil. Fry burgers, 3 or 4 at
a time, 2-3 minutes on each side until each side turns crispy brown on the outside and heated
through. Add remaining 1/4 cup of oil and cook remaining burgers when the oil is ready.
Drain on paper towels and serve with spiced yogurt sauce.
Makes 8 3-inch burgers or about a dozen 2 to 2 1/2 inch ones.
To prepare the yogurt sauce:
Whisk together all ingredients in a small bowl and chill until ready to use. Keeps for about a
week.

Paleo Butternut Squash Soup (Indian Style)

Yield: Serves 4-5

Prep Time: 15 minutes

Cook Time: About an hour
Total Time: About an hour and 15 minutes
Ingredients:

1 large butternut squash

2 yellow onions
2 apples, preferably sweet
3 Tablespoons coconut oil, melted
1 quart chicken stock
1/2 teaspoon curry powder
2 Tablespoons white wine vinegar
salt and pepper
Condiments for serving:
Thinly sliced green onions
Flaked coconut, lightly toasted (I've used both sweetened and unsweetened.)
Roasted, salted cashew pieces
Directions:

Preheat oven to 425 degrees F.

Peel the butternut squash, remove the seeds, and chop into 1-inch cubes. Peel and chop the onion
into 1-inch cubes. Chop the apple into 1-inch cubes. (No, I don't peel them.)
Place all of the cubes in a large bowl and toss them with the coconut oil, 1 teaspoon salt, and 1/2
teaspoon pepper. Divide the cubes on two rimmed baking sheets and spread evenly in a single
layer. Roast for 35-45 minutes, tossing once or twice, until very tender.
Transfer the vegetables to a large pot and add the chicken broth. Add curry powder and let it
simmer for 5-10 minutes. Blend using an immersion blender or work in batches using a regular
blender. The soup should be smooth. Stir in white wine vinegar.
Ladle soup into bowls and sprinkle with condiments.
Nat's Note: The condiments make this soup SO good. Don't leave them out!

Spicy Corn Fritters

Yield: 12-16 fritters

Ingredients:

Dipping Sauce:
1/2 cup rice vinegar
1/4 cup honey
1/4 - 1/2 teaspoon crushed red chili flakes
3/4 teaspoons salt
1 large clove garlic, minced
Fritters:
1 cup flour (see note)
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 egg, lightly beaten
1 teaspoon lemon juice
1/2 cup water
2 cups of corn kernels (about 3 cobs if using fresh corn)
4 large scallions or green onions, finely sliced (about half a cup)
1/4 cup chopped cilantro
Heat-safe oil for frying (I used coconut oil.)
Directions:

To make the dipping sauce, combine all of the sauce ingredients into a small saucepan. Cook on
medium heat, stirring with a wooden spoon, until sugar dissolves. Increase the heat to medium
high, let boil for 10 minutes or so, until the mixture becomes somewhat syrupy. Remove from
heat and let cool.
Combine flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl.
Add egg, lemon juice and water. Stir vigorously with a wooden spoon until smooth. Add the
corn, onions, and cilantro. Stir until just combined.
Heat a large frying pan on medium heat. Add enough oil to generously coat the bottom of the
pan. When oil is hot (shimmering not smoking), spoon about 2 heaping tablespoons worth of
fritter batter into the pan to form one fritter, patting it down with the back of the spoon as soon as
it is in the pan. Work in batches. Leave about 1/2 inch between the fritters in the pan. Let cook
about 2-3 minutes on each side, flipping the fritters when they are nicely browned on one side.
When browned on the other side, remove the fritters to a plate lined with paper towels to absorb
the excess fat.
Add oil as needed to keep the bottom of the pan well coated. Note that the fritters will likely
splatter a bit as you are cooking. So, either use a screen splatter guard, or wear long sleeved
clothes while you cook.

Makes approximately 12-16 fritters, depending on how large you make them. Serve immediately
with the sweet chili dipping sauce.
Nat's Notes:
1. The dipping sauce is really spicy. I would maybe start off with 1/4 tsp of red pepper flakes and
move up if you'd like it spicier.
2. The original recipe claimed that the dipping sauce would get thick and syrupy. Mine never
has, even after boiling for 10-15 minutes. I've used both white sugar and honey and found both to
work well.
3. You can play around with the flour in this. I've used regular, whole wheat pastry, and even
chickpea flour with great results.
4. I use frozen corn when I make this. No, I don't thaw it first.