cauliflower + kimchi 'fried rice'

Also from It's All Easy, this 'fried rice' is a creative way to have all the flavors of good fried rice, without all the carbs. By substituting cauliflower you get to add much more nutrition and fewer calories. To make this a meal, I added marinated, baked tofu from Thug Kitchen. This meal was pretty quick to make, with the tofu taking more time to prep (1 hour +) and bake (30 minutes) than the cauliflower. This dish served three as a main course, but would have served four as a side item.

adapted from It's All Easy's Recipe

serves 3 or 4

1 small head cauliflower
2 Tbsp safflower oil
2 tsp toasted sesame oil
1 small bunch lacinato kale, ribs removed sliced into ribbons
2 green onions, thinly sliced
1/2 cup chopped kimchi
1/4 cup fresh cilantro, chopped
2 Tbsp tamari

to make your 'fried rice':

*cut the cauliflower into small florets and pulse in a food processor until the pieces are the size of couscous (about 2 cups)
*heat the safflower and sesame oil in large pan over high heat
*add cauliflower and kale and saute until the kale is wilted and cauliflower browned (about 5 minutes)
*mix in the remaining ingredients

serving suggestions:
*we had our 'fried rice' with a side of marinated, baked tofu.

coconut and green lentil soup

I tried this recipe during a recent vegan cleanse and it was so good, I had none left over to freeze. Lentils pack such a protein punch and this take on Indian dal is creamy and delicious. I have decided I enjoy absolutely anything made with coconut milk. Any hot pepper could be substituted for the Serrano, as well as any lentil. You can cut the cooking time in half by soaking the lentils overnight.

adapted from Kris Carr

serves 8

1 ½ Tbsp cumin seeds

1 Tbsp coriander seeds

2 Tbsps olive oil

½ green Serrano pepper

1 small white onion diced
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1 ½ cups green lentils

4 - 5 cups organic, low-sodium veggie stock

1- 12oz. can coconut milk

2 Tbsp grated (not zested) fresh ginger

½ Tbsp black pepper

½ Tbsp sea salt
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2 Tbsp lemon zest (1 lemon rind)

2 lemons, juiced (5 Tbsp)

½ bunch fresh cilantro, chopped (& some for garnish)

to make your soup:

*toast cumin and coriander seeds in a dry pot over medium heat for a few minutes

*add olive oil, pepper, and onion and stir until onion is translucent

*add the next tier of ingredients

*put heat on low, stir well, and cover

*cook for 30-35 minutes

*when soup is done, add remaining ingredients

*remove from heat and serve

serving suggestions:

*with diced avocado

*with gluten-free or whole-grain seeded bread

herbed chicken cutlet

This chicken was moist and delicious, which I attribute mostly to the salt scrub. The herb salad really kicked up the flavor. I love herbs! I doubled the herb salad and added the extra to the wild/brown rice I was cooking to serve with the chicken. Unfortunately, I over-cooked the rice and it was barely edible. But the cutlets were stellar and roasted broccoli was a nice complement (thanks to my personal trainer guru friend, Meg).

adapted from Gwyneth Paltrow's Chicken Milanese with Many Herb Salad & Dried Cranberries:

serves 4 (or however many cutlets are prepared)

4 skinless, free-range, organic boneless chicken cutlets, washed and dried^

1 free-range, organic egg, whisked

2 cups plain bread crumbs mixed with 1 tsp. fresh ground pepper and 1 tsp. sea salt

coconut oil

to make your cutlets:

*dip the chicken into the egg & bread both sides

*heat coconut oil on medium high heat

*cook chicken for 4 minutes on each side

*plate and top with prepared herb salad (below)

herb salad with cranberries:

1 Tbsp. extra virgin olive oil

1/4 cup roughly chopped fresh chives

1/4 cup roughly chopped fresh cilantro

2 Tbsp. roughly chopped fresh flat-leaf parsley

1 Tbsp. finely chopped fresh mint

2 Tbsp. dried cranberries

juice of 1/2 lemon

pinch of coarse salt

*combine all ingredients in small bowl

^salt scrub for poultry:

*wet poultry and scrub with a handful of kosher/rock salt.

*rinse and pat completely dry with paper towels