Category Archives: Hot Dishes

Oven Baked Fries

French fries are an American favorite, especially when eating out. However, most restaurant fries are deep fried in oils that are less than optimal. Typically GMO and pesticide laden vegetable oils are used, which are not made to be reheated over and over again. The oil becomes rancid after its first use.

These oils also oxidize when exposed to air and create what is known as aldehydes when heated at high temperatures, both of which are not good for the body. (Learn more about good and bad fats here.)

Instead, you can make your own healthy baked fries at home like we do. Continue reading

Fast Corn-free Tacos

Almost everyone loves tacos. However, it can be a challenge to make them dairy-free, gluten-free and GMO-free.

Yes, your traditional corn tortilla or taco shell is made of corn, which is considered gluten-free, but corn is a GMO-crop and one that is sprayed heavily before harvesting. Organic corn is is often cross contaminated. Corn is also a high-mold crop and many people have sensitivities to it (even if they do not realize it). Other corn tortillas and taco shells are made with toxic vegetable oils and/or added preservatives.

Luckily, some creative companies have figured out how to make good tasting tortillas and taco shells that are corn-free, gluten-free, and even grain-free. Once you have these, you can get creative with the rest of the ingredients, using your favorites. Continue reading

Veggie GF Pizza (Gluten-free and Dairy-free)

One American food favorite that is difficult to find gluten-free, dairy-free and GMO-free is PIZZA.

Most gluten-free pizza crusts include one unsavory ingredient or another, such as canola oil, corn, or soy. Most cauliflower crusts include dairy. And I have yet to find a gluten-free pizza (frozen or mix) that is also organic.

When my son was craving pizza last week, I used the best option I could find. It is not organic but has a pretty good ingredient list: Namaste Pizza Crust Mix.

The key to making a veggie pizza without cheese is to find an alternate ingredient that has some flavor. For us, that is a good pesto. We recently found a vegan pesto by Gotham Greens and have been using it in salads and wraps too. Continue reading

Grilled Shish Kabobs

Growing up, my mother did not use a lot of recipes when making dinner. She just used her instincts. Years later I learned that the way she cooked was known as farm cooking. It makes sense. She grew up on a vegetable farm where her family of 12 grew their own vegetables. She was used to putting meals together from the garden.

That is why I like recipes like this one for shish kabobs. You don’t really need to measure. It is more about getting a variety of colorful veggies and deciding what type of meat to use. (If you are vegetarian, skip the meat and use more vegetables.) Be sure to use organic vegetables and quality meat. Once you fill up the kabob sticks, put all the remaining ingredients into a grill skillet and cook those on the grill too. Continue reading

Broccoli and Beef Stir Fry  

Making a big batch of healthy stir fry is like making a big batch of soup. You can eat from it for several meals and even freeze it for a future meal.

It is also a great way to use up the extra veggies in the refrigerator. There are a few staples I put in every stir fry I make, like onions and garlic. The rest depends on what I have on hand: kale, broccoli, cauliflower, carrots, peas, zucchini, etc. You get the idea.

And I always add a protein, like meat, nuts, and/or legumes, plus add a few spices for flavor. Or, keep the spices to a minimum and add a good quality salt or coconut aminos to taste during the meal. (If using legumes instead of meat, add rice or quinoa too.**)

Every stir fry meal turns out a bit different. In the recipe below, I used broccoli, ground beef, and cashews. Don’t hesitate to experiment. Continue reading

Finding Good Salmon – Not All Salmon Are Created Equal!

Last night I cooked salmon for dinner. We try to have it at least once or twice a week. However, when I pulled the salmon from the freezer, I realized I bought the wrong one. The package I held in my hand did say “wild-caught salmon,” but the salmon inside the package was not the usual naturally bright orange color.

Upon further inspection, I realized that I bought the “Silver Brite Salmon Fillets” by mistake. The label went on to state that this salmon has “the lowest fat content among the salmon species.” Definitely something I would not normally purchase since it defeats part of the reason to eat salmon — there¬†are good nutrients in the fat.

There are lots of substandard salmon on the market today. This includes both farmed salmon and, more recently, genetically modified (or GMO) salmon. In my opinion, the only salmon worth eating is wild-caught. I believe that farm-raised salmon and GMO salmon can actually cause harm to the body and should not be eaten at all.

This is why finding a good salmon source, one that you can trust is important. You may not be able to visually see the difference, so you need to do your homework. Below you will learn Continue reading

Cauliflower Shepherd’s Pie (with Meat and Optional Organ Meat)

The dinners in our family have been needing a little more variety, so I recently tried something new: Shepherd’s Pie. However, instead of the typical potato topping, I used mashed cauliflower. It was delicious and it will definitely be a repeat in our family.

It is a good recipe to include (or hide) a variety of vegetables. I typically add shredded carrot any time I use ground beef. In this recipe I also included Broccolette (or broccolini), a natural hybrid of broccoli and Kai-lan (a Chinese kale). You can substitute with broccoli and/or kale instead.

If you are a meat eater, this is also a good recipe to include organ meat, since the look and flavor will be hidden by the flavor of the overall dish. Continue reading

Quick Healthy Spaghetti (with Meat)

20161022_194150When I cook dinner for my family, I like to pack in plenty of vegetables. I also like to spend less than an hour cooking our nightly meal. This recipe meets both requirements, using fresh veggies¬†along with¬†some prepackaged ingredients to make it a quick fix. I recently made the entire meal in 40 minutes. It may not be your grandmother’s spaghetti that took all day to make, but it gets rave reviews¬†from my family as well as our friends (adult and children). And, the added veggies are a bonus. Serve with a side salad and enjoy! Continue reading

Garlic – A Natural “Antibiotic”

20150721_153805‚ÄĚThe germ is nothing, terrain is everything.‚ÄĚ ‚Äď Claude Bernard (1817-1920)

Garlic acts as a natural “antibiotic” and helps support the immune system. The main component of garlic with antibacterial properties is the allicin, which is formed when the garlic clove is crushed. However, garlic has also been shown to have antiviral and anti-parasitic properties. Continue reading

Bone Broth and Other Recipes: Thinking Ahead to Thanksgiving Dinner

“We’re really looking for more than just health of parts. We’re looking for happiness of whole.” –¬†Shilpa Saxena, MD

When we had our big Thanksgiving dinners as I was growing up, it was my job to debone the turkey afterwards. We all looked forward to turkey sandwiches the rest of the week, but what I really enjoyed was finding the wish bone and making a wish.

If you are eating a good quality turkey this Thanksgiving, one that is free-range and GMO-free, don’t forget to save the bones and make bone broth.¬† Continue reading