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Healthy and Delicious Recipes

We are in the process of populating this page with the healthiest recipes on the internet! Below, you will find raw food recipes that are easy to make and delicious! Look for more recipes in the near future!

Fancy Corn Salad
3 ears of corn on the cob
1/4 red pepper
1 green onion
1/4 red onion
1 Tbsp. Garlic oil
1 Tsp. dill

Jerked Mushrooms
1 package mushrooms
1/2 Tbsp. jerk sauce
1 Tsp. garlic

Okra Salad
20 Pieces okra - cleaned and sliced
1 medium tomato
2 Tbsp. dried onion
1 Tbsp. soy sauce
1 Tsp. garlic
1 Tbsp. parsley

Squash Salad
1/2 acorn squash
1 1/2 Tbsp. vanilla
1 Tsp. nutmeg
2 Tbsp. agave nectar
1/2 Tsp. cinnamon

Beet Salad
1 piece processed
nutmeg to taste
1 Tbsp. agave nectar
squeeze of lemon juice
1 Tbsp. ground ginger

7th Day Adventists Salisbury Style
oatmeal
cottage cheese
crushed pecans
bread crumbs
fry patties then bake with cream of mushroom soup

Seaweed Coleslaw
1/2 cabbage
1/4 cup wakame dried seaweed
1 Tbsp. garlic
2 Tbsp. Braggs liquid amino acid (salty)
2 Tbsp. olive oil
Lrg. Pinch of fresh basil

Cauliflower Potato Salad
1/2 head of cauliflower
1/4 onion
1/4 red pepper
1 Tbsp. dill
1 Tbsp. garlic
2 Tbsp. mayo
1 scallion

Couscous
2 packages wheat couscous
1/4 cup olive oil with 5 Tbsp. garlic
1/4 cup Soy sauce (Braggs)
chunk chopped parsley
1 chunk sweet basil chopped

Mix ingredients together and let sit for 20 mins. Add 1/4 head chopped cabbage, 1 large diced carrot and a dash of cayenne pepper. Stir and enjoy!

Roasted Red Pepper and White Bean Pasta

Prep time: 5ms
Cook time: 20 mins
Total time: 25 mins

Gluten-Free, Dairy-Free, Vegan

Recipe type: Entree
Serves: 4

Ingredients:

  • 1 lb. gluten-free pasta

  • 4 large roasted red peppers, thinly sliced

  • 1 (15 oz.) can cannellini beans, drained and rinsed

  • 1 garlic clove, minced

  • 2½ Tbsp. olive oil

  • pinch chili powder

  • sea salt and pepper, to taste

Instructions:

1. Cook pasta according to package directions.
2. In a large bowl, toss cooked pasta, red peppers, cannellini beans, garlic, olive oil, chili powder, sea salt and pepper. Serve warm.

Portabello Stuffed Apple Arugula Salads

Prep time: 5 mins
Total time: 5 mins

Gluten-Free, Dairy-Free, Vegan, Raw

Recipe type: Entrée
Serves: 4

Ingredients:

  • 4 large portabello mushrooms,stems removed

  • 1 large, ripe avocado, peeled, pitted and mashed

  • ¼ tsp. ground cumin

  • sea salt and pepper, to taste

  • 2 cups fresh arugula

  • 2 large organic apples, diced

  • 1 Tbsp. freshly squeezed lemon juice

  • 2 Tbsp. olive oil

  • 2 Tbsp. white balsamic vinegar

  • ¼ tsp. fresh lemon zest

Instructions:

1. Fill mushroom cavities with mashed avocado using a spoon to fill entire inside surface. Sprinkle with ground cumin, sea salt and pepper. Add arugula and apples on top of the mashed avocado then drizzle with lemon juice, olive oil and vinegar.
2. Garnish with lemon zest and serve.

Quinoa Salad with Roasted Red Peppers & Arugula

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

Gluten-Free, Dairy-Free, Nut-Free, Soy-Free, Vegetarian and Vegan

Recipe type: Entree
Serves: 6

Ingredients:

  • ½ cup uncooked quinoa

  • 2 red bell peppers, thinly sliced

  • 1 cup broccoli florets

  • 1 cup sliced button mushrooms

  • 3 Tbsp. extra virgin olive oil, divided

  • ⅓ cup raw almonds

  • 2 cups Earthbound Farm organic arugula

  • ½ cup finely chopped fresh parsley

  • ⅓ cup finely chopped fresh cilantro

  • 2 garlic cloves, minced

  • ¼ cup freshly squeezed lemon juice

  • 1 Tbsp. mustard seeds

  • ¼ tsp. sea salt

  • ¼ tsp. freshly ground black pepper

Instructions:

1. Preheat oven to 350 degrees F.
2. Cook quinoa according to package directions. Set aside to cool.
3. Meanwhile, combine bell pepper, broccoli florets and mushrooms in a medium sized baking dish; toss with 1 Tbsp. olive oil to coat and roast in the oven for 15-20 minutes or until vegetables are tender.
4. In a large bowl, combine cooled quinoa with roasted vegetables and remaining ingredients. Season to taste with sea salt and serve chilled or at room temperature.

Notes:

Calories: 175
Fat: 12g
Protein: 5g
Carbs: 14g
Fiber: 3.3g
Sugar: 1.9g
Sodium: 91mg

Roasted Cauliflower and Black Bean Buddha Bowl

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

Gluten-Free, Dairy-Free, Vegan

Recipe type: Entree
Serves: 4

Ingredients:

  • 1 head cauliflower, cut into florets

  • 2 large sweet potatoes cut into ½ inch cubes

  • 4 Tbsp. olive oil, divided

  • 1 cup brown rice

  • 1 (15 oz.) can black beans, drained and rinsed

  • 1 small head red cabbage, shredded

  • 2 cups snap peas

  • 1 stalk celery, diced

  • 2 cups baby spinach

  • 4 large carrots, shredded

  • ¼ tsp. chili powder

  • 2 Tbsp. balsamic vinegar

  • 1 Tbsp. freshly squeezed lemon juice

  • 2 tsp. finely chopped fresh basil

  • sea salt and pepper, to taste

  • ¼ tsp. fresh lemon zest

Instructions:

1. Preheat oven to 375 degrees F.
2. Place cauliflower and sweet potato pieces on a baking sheet; drizzle with 2 Tbsp. olive oil and sprinkle with sea salt and pepper. Roast in the oven for 25 minutes or until tender. Remove from oven; set aside.
3. Meanwhile, cook brown rice according to package directions.
4. In a large bowl, combine roasted cauliflower, sweet potatoes, brown rice, beans, cabbage, snap peas, celery, spinach and carrots.
5. In a small bowl, whisk chili powder, vinegar, remaining 2 Tbsp. olive oil, lemon juice, basil, sea salt and pepper; drizzle over cauliflower mixture and toss to combine.

*Courtesy “http://thehealthyapple.com/category/vegetarian/”

Cilantro, Red Bell Pepper and Lemon Balsamic

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins

Gluten-Free, Dairy-Free, Soy-Free, Vegetarian

Recipe type: Entree
Serves: 4

Ingredients:

  • 1 cup quinoa

  • 1 cup frozen green peas

  • 2 red bell peppers, diced

  • 1 green bell pepper, diced

  • 2 Tbsp. finely chopped fresh cilantro

  • 2 Tbsp. olive oil

  • 1 Tbsp. balsamic vinegar

  • 2 tsp. freshly squeezed lemon juice

  • sea salt and pepper, to taste

Instructions:

1. Cook quinoa according to package directions.
2. Meanwhile, steam peas in a steamer basket over medium heat until bright green and tender, about 3-4 minutes.
3. In a large bowl, combine quinoa with peppers, peas and cilantro.
4. In a small bowl, whisk olive oil, vinegar, lemon juice, sea salt and pepper; drizzle over quinoa mixture and serve.

Gluten-Free and Vegan Spinach Avocado Pasta

Serves: 4

Ingredients:

  • 12 oz. gluten-free pasta

  • 4 tbsp. olive oil

  • 1 small sweet white onion, thinly sliced

  • 1 red bell pepper, diced

  • 2 ripe avocados, peeled, pitted, and diced

  • 2 tbsp. finely chopped fresh basil

  • 1 tsp. freshly squeezed lemon juice

  • 1/4 tsp. fresh lemon zest

  • Sea salt and freshly ground black pepper, to taste

Instructions:

Cook pasta according to package directions. Drain and set aside. Sauté onions in olive oil in a large skillet until tender, about 6 minutes. Add red bell pepper and cook for another 3 minutes, then remove from heat. In a large bowl, combine cooked pasta with cooked vegetables and remaining ingredients. Toss well and serve immediately.

Cinnamon Paleo Zucchini Bread

Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins

Gluten-Free, Dairy-Free, Grain-Free, Soy-Free, Nut-Free, Vegetarian

Recipe type: Dessert
Serves: 6-8

Ingredients:

  • 3 large eggs

  • 3 large ripe zucchini, shredded (approximately 2 cups)

  • 1½ Tbsp. almond extract

  • 1 cup coconut sugar

  • ½ cup organic coconut oil, melted

  • ¼ tsp. Himalayan sea salt

  • ½ tsp. baking soda

  • 1 tsp. gluten-free (aluminum-free) baking powder

  • 2 ½ cups almond flour

  • ½ cup coconut flour

  • 1½ Tbsp. ground cinnamon

  • ¼ tsp. all spice

  • ¼ tsp. fresh lemon zest

  • ½ cup sunflower seeds

Instructions:

1. Preheat oven to 350 degrees F.
2. In a large bowl; beat eggs until they are fluffy. Add zucchini, almond extract and coconut sugar; mix well. Slowly add coconut oil and continue to mix.
3. Sift coconut flour; set aside. In a separate bowl, combine sea salt, baking soda, baking powder, almond flour, coconut flour, cinnamon, all spice, lemon zest and sunflower seeds; mix well to combine then add the dry ingredients to the wet egg mixture. Stir well until wet and dry mixtures are combined and there are no lumps in the batter.
4. Transfer mixture to the prepared baking pan; bake in the oven for 50-60 minutes or until bread is set. Check the doneness by inserting a toothpick after 50 minutes to see if the inside is cooked completely.
5. Set aside to cool for 15-20 minutes before serving.
6. Serve warm.

Notes:

Calories: 298 Fat: 22.7g Protein: 8.3g Carbs: 30g Fiber: 6.2g Sugar: 20.2g Sodium: 273mg

*Courtesy thehealthyapple.com

Cinnamon Cherry Oatmeal Waffles

Prep time: 5ms
Cook time: 10 mins
Total time: 15 mins

Gluten-Free, Dairy-Free and Vegetarian

Recipe type: Main
Serves: 2

Ingredients:

  • ½ cup cashews

  • ⅓ cup gluten-free oats

  • ½ cup gluten-free oatmeal cookie mix

  • 1 large egg

  • ⅓ cup Almond Breeze

  • ¼ tsp. coconut flakes

  • ½ tsp. ground cinnamon

  • 2 Tbsp. dried cherries

Instructions:

1. Add cashews and oats to a blender; pulse until smooth. Transfer to a large mixing bowl. Add remaining ingredients; mix well to combine.
2. Spray waffle iron with nonstick baking spray.
3. When iron is hot, add half the batter, close and let cook for 3-4 minutes or until golden brown. Remove from hot iron using a fork and add remaining batter; cook for 3-4 minutes until golden brown and remove using a fork.

Notes:

Serving Size: 1 Waffle Calories: 319.7 cal • Fat: 11.1 g • Protein: 8.5 g • Carb: 47.4 g • Fiber: 3.3 g • Sugar: 19.1 g • Sodium: 209.8 mg

*Courtesy thehealthyapple.com

Creamy' Gluten-Free & Dairy-Free White Bean Pasta

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins

Gluten-Free, Dairy-Free, Soy-Free and Vegan

Recipe type: Entree
Serves: 8

Ingredients:

  • ½ cup cashews

  • 8 ounces gluten-free spaghetti

  • 2 tsp. extra-virgin olive oil

  • 1 cup Almond Breeze Unsweetened Almond Milk

  • 1 (15 oz) can white beans, drained and rinsed

  • 1 large red bell pepper, diced

  • 1 large zucchini, diced

  • 1 cup frozen corn, thawed

  • 1 cup arugula

  • 1 Tbsp. pumpkin seeds

  • ½ tsp. sesame seeds

  • ¼ tsp. crushed red pepper

  • ¼ tsp. sea salt

  • ¼ tsp. freshly ground pepper

Instructions:

1. In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain and set aside.
2. In a large bowl, combine remaining ingredients; add cooked spaghetti and gently toss to combine.
3. Serve warm or chilled.

Notes:

Serving Size: ¾ cup Calories: 210.7 cal • Fat: 2.2 g • Protein: 6.5 g • Carb: 42.9 g • Fiber: 4.7 g • Sugar: 2.4 g • Sodium: 83.9 mg

*Courtesythehealthyapple.com

Summertime Basil Guacamole

Prep time: 5 mins
Total time: 5 mins

Gluten-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian

Recipe type: Side Dish
Serves: 6

Ingredients:

  • 2 large, ripe avocados, peeled, pitted and cored

  • 3½ Tbsp. tahini

  • 2 Tbsp. finely chopped basil

  • 2 tsp. fresh lemon juice

  • ½ tsp. fresh lemon zest

  • 1 tsp. sesame seeds

  • 1 box Blue Diamond Nut Thins, for serving

Instructions:

1. Combine all ingredients (except crackers) in a large bowl; mash with the back of a fork to combine. Taste and season with additional sea salt and pepper, if necessary.
2. Serve with Blue Diamond gluten-free crackers.

Notes:

Serving Size: 1 ~ Calories: 260 ~ Fat: 18 ~ Protein: 7 ~ Carb: 23g ~ Fiber: 8g ~ Sugar: 8g ~ Sodium: 84mg

*Courtesywww.genesmart.com

Avocado & Tomato Basil Salad

Ingredients:

  • Handful of spinach

  • 1 ripe avocado

  • 1 medium tomato

  • 4-5 leaves fresh basil

  • Lemon Juice

  • Olive Oil

Instructions:

Cut avocado into cubes and dice tomato. Chop fresh basil leaves. Add spinach to salad bowl, and top with avocado, tomato, and basil. Drizzle with olive oil and lemon juice. Serve immediately.

*Courtesywww.genesmart.com

Avocado Hummus Dip

Ingredients:

  • 1 can of garbanzo beans, drained and rinsed

  • 1 avocado, cubed

  • juice from 1/2 of a lime

  • 1 tablespoon olive oil

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon cumin

Instructions:

1.Add all ingredients to food processor. Blend until smooth.
2.Serve with sliced bell peppers or whole grain crackers for a delicious, protein packed snack or light meal.

Notes:

*Courtesywww.genesmart.com

Healthy Chocolate Peanut Butter "Ice Cream"

Ingredients:

  • 1 frozen banana, sliced

  • 1 TBSP cocoa powder (at least 60% cocoa, no sugar added)

  • 1 TBSP natural peanut butter

  • 1/4 cup almond, soy, or skim milk

Instructions:

1. Cut banana into thin slices, and freeze for several hours. (Hint: every so often, shake the container to prevent the bananas from freezing together.)
2. Add all ingredients to food processor or blender.
3. Blend until smooth. Enjoy!

Notes:

Makes one serving.

*Courtesywww.genesmart.com

Berry Delicious Whole Grain Waffles

What You'll Need:

  • 2 eggs, beaten

  • 1 3/4 cups skim milk

  • 1/4 cup canola oil

  • 1/4 cup unsweetened applesauce

  • 1 teaspoon vanilla extract

  • 1 1/4 cup whole wheat pastry flour

  • 1/2 cup flax seed meal

  • 1/4 cup wheat germ

  • 1 cup of your favorite berries (try blueberries or raspberries)

  • 4 teaspoons baking powder

  • 1 tablespoon sugar

  • 1/4 teaspoon salt

Directions:

1. In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla.
2. Beat in whole wheat pastry flour, flax seed meal, wheat germ, baking powder, sugar, and salt until batter is smooth.
3. Add berries to bowl and mix well.
4. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown. Top with additional berries, if desired.

Notes:

*Courtesywww.genesmart.com

Vegetable Scramble Wrap

Ingredients:

  • 2 tablespoons chopped green bell pepper

  • 2 tablespoons chopped red onion

  • 3/4 cup liquid egg substitute

  • 1 (10") whole wheat flour tortilla

Directions:

Coat a small nonstick skillet with cooking spray and place over medium heat. Add the bell pepper and onion and cook, stirring, until softened. Add the egg substitute and cook, stirring occasionally, until cooked to your liking. Spoon the egg mixture onto the tortilla, roll up, and serve.
Serve with 1/2 medium grapefruit (or 1 serving other in-season high-polyphenol fruit), 6 ounces hot or cold brewed tea blended with 1/4 cup recommended juice and 6 ounces hot coffee if desired (sugar substitute and fat-free milk if needed).

Notes:

Makes one serving.

*Courtesywww.genesmart.com

White Bean Tuna Salad

Ingredients:

  • 1 can (15.5 oz.) cannelini beans, drained and rinsed

  • 1 can tuna packed in olive oil (5-6 oz.); olive oil drained

  • 1 cup chopped curly parsley

  • 1 cup arugula

  • 1/4 cup finely diced onion

  • (We like vidalia onions, but you can use any kind you'd like)

Dressing Ingredients:

  • 3 TBSP extra-virgin olive oil

  • 2 TBSP fresh lemon juice

  • Dash of black pepper

  • Dash of sea salt

Directions:

1. In small bowl, whisk together olive oil, lemon juice, salt, and pepper. Set aside.
2. In a large bowl, mix beans, drained tuna, parsley, arugula and onions.
3. Drizzle dressing over salad; eat immediately or store in a tupperware container for up to 2 days.

*Courtesywww.genesmart.com

Baked Oatmeal Breakfast Casserole

What You'll Need:

  • 2 cups oats

  • We prefer steel cut, as they provide more nutrients, but you can also use basic rolled oats or gluten-free oats

  • 1/4 cup agave nectar

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1 cup chopped walnuts

  • 1 cup strawberries (or other favorite berries)

  • 1/2 cup dark chocolate chips (at least 60% cocoa)

  • 2 cups skim, soy, or almond milk

  • 1 egg

  • 3 tablespoons applesauce

  • 1 tablespoon vanilla extract

  • 1 banana, sliced

Dressing Ingredients:

  • 3 TBSP extra-virgin olive oil

  • 2 TBSP fresh lemon juice

  • Dash of black pepper

  • Dash of sea salt

Directions:

1. Preheat oven to 375° F
2. In a large bowl, mix together the oats, agave nectar, baking powder, cinnamon, salt, half the walnuts, half the berries and half the chocolate.
3. In another large bowl, whisk together the milk, egg, applesauce and vanilla extract.
4. Add the oat mixture to a 10.5" x 7" baking dish. Arrange the remaining strawberries, walnuts, bananas and chocolate chips on top.
5. Pour the egg and milk mixture on top. Gently shake the baking dish to help the milk mixture go throughout the oats.
6. Bake 35 to 40 minutes or until the top is nicely golden brown.

*Courtesywww.genesmart.com

Heart Healthy Shrimp Fried Rice

What You'll Need:

  • 12 ounces peeled and deveined medium shrimp

  • 1 cup broccoli florets

  • 1 medium red bell pepper, cut into thin strips

  • 1 medium yellow bell pepper, cut into thin strips

  • 1 cup sugar snap peas, trimmed and halved crosswise

  • 1 tablespoon grated peeled fresh ginger

  • 1 cup cooked brown rice

  • 7 teaspoons canola oil, divided

  • 1 tablespoon dark sesame oil

  • 1 1/2 cups frozen edamame, thawed

  • 1/4 cup low-sodium soy sauce

  • 1 1/2 tablespoons rice vinegar

  • 1 teaspoon hot chile sauce (such as Sriracha)

  • 1/4 cup thinly sliced green onions

Directions:

1. Steam broccoli 4 minutes or until tender; set aside.
2. Heat a large skillet or wok over medium-high heat. Add 1 teaspoon canola oil to pan. Add bell peppers and sugar snap peas to pan, and stir-fry for 2 minutes. Place vegetable mixture in a large bowl.
3. Add remaining 2 tablespoons canola oil to pan; swirl to coat. Add ginger, and stir-fry for 10 seconds. Add rice, and stir-fry for 5 minutes or until rice is lightly browned.
4. Remove rice mixture from pan, and add rice to bowl with the vegetable mixture.
5. Wipe the pan with paper towels. Return pan to medium-high heat. Add sesame oil to pan; swirl to coat. Add shrimp; stir-fry 1 minute. Add edamame; stir-fry 1 minute.
6. Stir in soy sauce, vinegar, and Sriracha; bring to a boil. Cook for 3 minutes or until liquid thickens slightly.
7. Add vegetable mixture and green onions; stir to combine. Cook for 1 minute or until thoroughly heated, stirring frequently.

Notes:

Makes 4 servings. Serve immediately.

*Courtesywww.genesmart.com

Crab Cakes

Ingredients:

  • 6 ounces Alaskan king crabmeat

  • 1/4 cup plain bread crumbs

  • 2 tablespoons liquid egg substitute

  • 1 teaspoon Old Bay seasoning

  • 2 tablespoons canola or safflower oil

Instructions:

Mix together the crab, bread crumbs, egg substitute, and Old Bay seasoning. Form the mixture into 2 patties. Heat the oil in a small skillet over medium heat. Add the crab cakes and cook, turning once, until browned, 8 to 10 minutes.
Serve with one large tomato, sliced, broiled, and sprinkled with chopped fresh parsley or thyme.

*Courtesywww.genesmart.com

Veggie Frittata with Toast

Ingredients:

  • 1/2 cup diced summer squash or zucchini

  • 1/4 cup chopped red bell pepper

  • 1 1/2 cups liquid egg substitute

  • 1/4 cup reduced-fat ricotta cheese

  • 2 teaspoons trans-free margarine

  • 2 tablespoons reduced-sugar or sugar-free berry jam

  • 4 slices multigrain bread, toasted

Instructions:

Preheat the broiler. Coat an ovenproof nonstick skillet with cooking spray. (If the skillet’s handle is not ovenproof, wrap it in aluminum foil.
Place the prepared skillet over medium heat. Add the squash and bell pepper and cook, stirring, until softened. Add the egg substitute and cook, without stirring, until the egg begins to set on the bottom, about 4 minutes. Drop the ricotta in small spoonfuls over the eggs. Place the skillet under the broiler and cook until the frittata is set and cooked through, 6 to 8 minutes. Spread the margarine and jam on the toast slices and serve with the frittata.

*Courtesywww.genesmart.com

Granola with Oven-Dried Strawberries

Ingredients:

  • 12 ounces peeled and deveined medium shrimp

  • 2 1/2 cups raw almonds (this means unsalted, no flavor added)

  • 2 cups macadamia nuts

  • 1 1/2 cup coconut flakes

  • 10 medium strawberries

  • 6 dried apricots

  • 2/3 cup dried cranberries

  • 2/3 cup dried Goji berries

  • 2/3 cup Chia seeds

Instructions:

Preparation time: 20 minutes
Cooking time: 3 hours
Number of servings: 10-12
You have to prepare oven-dried strawberries and this will take the longest amount of time. (The good thing is that you can occupy yourself with other errands, getting in a workout, or reading a book while they’re baking.) Wash and pat dry strawberries and slice lengthwise. You should get about 5-6 slices from each strawberry. Turn the oven to the lowest heat setting, about 160 degrees F. Spread strawberry slices on a rack or a tray that has holes to let the hot air circulate under the berries. Oven dry/bake for 2-3 hours. At around 2 hour mark, I carefully peeled and turned the strawberry slices over. Once you remove strawberries from the oven to cool, turn the heat up to 300 degrees F. Scatter almonds and macadamia nuts in a large baking tray and roast for 10 minutes, giving them a stir every 1-2 minutes. You’re after golden brown color and a nice toasted smell. Watch the nuts towards the end of the roasting period as they will need more frequent stirring. Remove nuts to a bowl and let them cool. In the same baking tray, scatter coconut flakes and roast for 3-4 minutes until golden brown. As with the nuts, keep an eye on them and stir half way through.
Place almonds and macadamia nuts in a food processor and grind into small chunks/crumbs. Finally dice dried apricots. Mix nuts, coconut flakes, and apricots with strawberries and the rest of ingredients and let the mixture cool down completely before storing in an air-tight jar or container.

Notes:

Serve with protein-packed Greek yogurt, coconut cream, coconut milk or coconut yogurt. You can also sprinkle it on stewed fruits and fruit salads.

*Courtesywww.genesmart.com

Green Tea Strawberry Smoothie

Gluten-free, dairy-free, soy-free

Serves 1

Ingredients:

  • 2 cups fresh baby spinach

  • 1/4 teaspoon ground cinnamon

  • 2 cups fresh strawberries, quartered

  • 1 1/2 teaspoons honey

  • 1/2 teaspoon chia seeds

  • 1 cup brewed green tea, chilled

Instructions:

Combine all ingredients in a blender; blend until smooth. Transfer to serving glasses. Serve chilled.

*Courtesywww.genesmart.com

Blueberry Basil n' Banana Smoothie

Gluten-free, dairy-free, soy-free

Serves 1

  • 1 cup blueberries

  • 1 sliced banana

  • 1/4 cup cashews

  • 1/2 cup gluten-free oats

  • 1 cup dairy-free coconut milk yogurt

  • 1 teaspoon honey

  • 1/4 teaspoon finely chopped fresh basil

  • 1/2 teaspoon coconut flakes

Instructions:

Combine all ingredients in a blender; blend until smooth. Transfer to serving glasses. Serve chilled.

*Courtesywww.genesmart.com

Mint Cocoa Almond Smoothie

Coming Soon!

Gluten-free, dairy-free, vegan, soy-free

Serves 2

Ingredients:

  • 3 tablespoons almond butter

  • 4 pitted dates

  • 1 cup dairy-free coconut milk yogurt

  • 1 cup orange juice

  • 1/4 teaspoon freshly grated ginger

  • 1/4 teaspoon cocoa powder

  • 1/4 teaspoon finely chopped fresh mint

  • 1 cup ice

Instructions:

Combine all ingredients in a blender; blend until smooth. Transfer to serving glasses. Serve chilled.

*Courtesywww.genesmart.com

Oatmeal and Berries

Serves 2

  • 1 cup strawberries, hulled and chopped

  • 2 cups cooked old-fashioned oatmeal (not instant)

  • 2 tablespoons crushed walnuts or pecans

  • 1/4 cup organic real maple syrup

  • 2 cups 1% milk

Instructions:

tir the strawberries into the oatmeal and divide between 2 bowls. Top with the nuts and maple syrup. Serve with the milk.

*Courtesywww.genesmart.com

Ginger Apple Muffins

Servings: 12
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min

Serves 2

Ingredients:

  • 3 tablespoons almond butter

  • 2 cups all-purpose flour

  • ⅔ cup sugar (or sugar-substitute granules)

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • ¾ cup unsweetened almond milk

  • 1 cup shredded apple

  • ½ cup mashed, ripe banana

  • 1 tablespoon apple cider vinegar

  • ½ cup finely chopped crystallized ginger

Instructions:

1. Preheat oven to 400°F. Lightly grease a 12 cup muffin pan or use paper liners.
2. In a medium-sized bowl, whisk together first six ingredients.
3. In a large bowl, combine milk and next four ingredients. Stir in flour mixture just until incorporated. Fill muffin cups ⅔ full.
4. Bake at 400°F for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.

Notes:

Serving size: 1 muffin Calories per serving: 169 Total Fat 0.6g 1% Cholesterol 0mg 0% Sodium 234mg 10%

*Courtesywww.genesmart.com

Italian Baked Shrimp

Serves 2

  • 1 pound uncooked shrimp

  • 3 tablespoons canola or olive oil

  • 1 lemon

  • 1 packet dry Italian seasoning

Instructions:

1. Preheat oven to 350.
2. Lay aluminum foil in baking pan (optional: makes for easier clean up!)
3. Drizzle canola or olive oil over bottom of pan
4. Slice lemon; layer across canola or olive oil.
5. Add shrimp; sprinkle with packet of dry Italian seasoning.
6. Bake at 350 for 15 minutes.
7. Enjoy! Pair with a fresh salad for the perfect dinner.

*Courtesywww.genesmart.com

Zesty Black Bean Salad

  • 1 cup strawberries, hulled and chopped

  • 2 cups cooked old-fashioned oatmeal (not instant)

  • 2 tablespoons crushed walnuts or pecans

  • 1/4 cup organic real maple syrup

  • 2 cups 1% milk

  • 1 can (15-ounce) black beans, rinsed and drained

  • 2 ears fresh cooked corn, kernels cut off the cob (or 2 15-ounce cans, rinsed and drained)

  • 1 red bell pepper, diced

  • 1 orange bell pepper, diced

  • 2 plum tomatoes, diced

  • 1 cloves garlic, minced

  • 2 tablespoons minced onions

  • 1/2 cup chopped fresh cilantro

  • 1 Hass avocado, chopped

  • 1 cup quinoa, cooked

  • Optional: 1 jalapeno, chopped (for an extra kick!)

  • For the dressing:

  • 4 tablespoons extra virgin olive oil or canola oil

  • 1 teaspoon lime zest

  • 3 tablespoons fresh lime juice

  • Dash of salt

  • Dash of pepper

Instructions:

1. Mix all dressing ingredients together.
2. Combine the rest of ingredients, except for avocados, in a large serving bowl.
3. Drizzle with homemade dressing and chill for at least thirty minutes.
4. When ready to eat, add chopped avocados. Enjoy!

*Courtesywww.genesmart.com

Sweet Potato Frittata with Tomato Salsa

Serves 2

Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:

    For the frittata:

  • 3 tablespoons almond butter

  • 1 large sweet potato, about 7-8 ounces

  • 1 tablespoon olive oil

  • 1 shallot, peeled and minced

  • Sea salt

  • Black pepper

  • 4 large eggs

  • Small handful of chives, finely snipped

  • For the tomato salsa:

  • 8 ounces vine-ripened plum tomatoes

  • 2 green onions, trimmed and thinly sliced on the diagonal

  • Handful of cilantro leaves, chopped

  • Juice of 1/2 lemon

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon sesame oil

  • Dash of Tabasco sauce

  • Pinch of sugar (optional)

Instructions:

For the salsa:

1. To make the salsa, halve or quarter the tomatoes and place in a large bowl. Add the remaining ingredients and mix well, seasoning to taste with salt and pepper, and a pinch of sugar if you like. Set aside.
For the frittata: 1. Heat the broiler to its highest setting.
2. Peel the sweet potato and cut into ½-inch cubes. Heat a nonstick omelet pan or skillet (suitable for use under the broiler) and add the olive oil.
3. When oil is hot, toss in the potato and shallot, and season well with salt and pepper. Cook over medium heat, turning occasionally, for about 4-5 minutes until potatoes are just tender and lightly golden at the edges.
4. Beat eggs lightly in a bowl, add chives, and pour over sweet potatoes. Shake the pan gently to distribute the ingredients. Cook over low heat, without stirring, for a few minutes until the eggs begin to set at the bottom and around the sides.
5. Place the pan under the hot broiler briefly until the top of the frittata has set. Don't overcook the eggs or they will turn rubbery. Let stand for a minute, then run a heatproof plastic spatula around the sides of the pan and invert the frittata onto a large plate.
6. Spoon the tomato salsa into a neat pile on top and serve immediately.

*Courtesywww.genesmart.com

Lentil Vegetable Soup

Serves: 8-10
Prep time: 20 minutes
Cook time: 1 hour, 30 minutes

Ingredients:

    For the frittata:

  • 3 tablespoons almond butter

  • 1 pound French green lentils, dry

  • 4 cups chopped yellow onions (3 large onions)

  • 4 cups chopped leeks, white part only (2 leeks)

  • 1 tablespoon minced garlic (3 cloves)

  • 1/4 cup good olive oil, plus additional for drizzling on top

  • 1 tablespoon kosher salt

  • 1-½ teaspoons freshly ground black pepper

  • 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried

  • 1 teaspoon ground cumin

  • 3 cups medium-diced celery (8 stalks)

  • 3 cups medium-diced carrots (4-6 carrots)

  • 3 quarts chicken stock

  • 1/4 cup tomato paste

  • 2 tablespoons red wine or red wine vinegar

  • Freshly grated Parmesan cheese

Instructions:

For the salsa:

1. In a large bowl, cover the lentils with boiling water and let sit for 15 minutes. Drain.
2. In a large stockpot over medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme and cumin for 20 minutes, until the vegetables are translucent and very tender.
3. Add the celery and carrots and sauté for 10 minutes.
4. Add the chicken stock, tomato paste and lentils. Cover and bring to a boil. Reduce heat and simmer uncovered for 1 hour, until the lentils are cooked through.
5. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

*Courtesywww.lifescript.com

Grilled Eggplant Salad

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:

  • 1 Italian eggplant, cut into 1-inch-thick slices

  • 1 large red onion, cut into rounds

  • Canola oil

  • 1 avocado, halved, pitted, peeled and chopped

  • 1 tablespoon red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 tablespoon coarsely chopped oregano leaves

  • Honey

  • Olive oil

  • Salt

  • Freshly ground black pepper

  • 1 lemon, zested

  • Parsley sprigs, for garnish

Instructions:

1. Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char.
2. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
3. In a small bowl, whisk together the red wine vinegar, Dijon and oregano.
4. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper to taste.
5. Add the dressing to the eggplant mixture and toss.
6. Garnish with lemon zest and parsley sprigs. Serve.

Chickpea Salad

Serves: 4
Prep time: 10 minutes
Cook time: None

Ingredients:

  • 2 (19-ounce) cans of chickpeas, drained and rinsed

  • 1 carrot, grated

  • 1/2 red onion, diced

  • 1/2 green bell pepper, diced

  • 1/4 cup lemon juice

  • 2 tablespoons olive oil

  • Salt

  • Freshly ground black pepper

  • 1/4 cup freshly chopped parsley leaves

Instructions:

1. Combine all ingredients in a large mixing bowl and toss.

Veggie Lovers Crêpes with California Avocado

Ingredients:

    For the frittata:

  • 12 oz. Crêpe batter

  • 2 oz. clarified butter for cooking the crepes

  • 2 oz. asiago cheese, shredded

  • 8 asparagus spears, blanched

  • 12 sun-dried tomatoes, julienned

  • 2 marinated portobello mushrooms (recipe follows)

  • 4 oz. pesto (recipe follows):

  • 2 Fresh California Avocados, peeled, seeded and sliced*

  • 4 oz. pickled red onion (recipe follows)

  • 1 oz. fresh spinach

  • Pepper to taste

  • Marinated Portobello Mushrooms:

  • (Yield: 2 mushrooms)

  • 2 portobello mushrooms, cleaned and sliced

  • ¼ cup balsamic vinegar

  • ¼ cup olive oil

  • Pickled Red Onion:

  • (Yield: 1 cup)

  • 1 small red onion, thinly sliced

  • ¾ cup rice wine vinegar

  • 1 ¾ oz. sugar

  • 2 tsp. salt

Pesto:

  • (Yield: 2/3 cup)

  • 1 oz. fresh basil leaves

  • 3 garlic cloves, peeled

  • 1 Tbsp. fresh lemon juice

  • ⅓ cup extra virgin olive oil

  • 1 oz. parmesan cheese, shredded

  • 1 tsp. kosher salt

  • Salt and pepper to taste

Instructions:

Marinated Portobello Mushrooms:

Pickled Red Onion:
1. Blanch the onion slices for 15 seconds. Put onion slices into a bowl.
2. Bring vinegar, sugar, and salt to boil. Pour over onion slices. Let cool, and refrigerate overnight.

Pesto:

Blend all ingredients with an immersion blender or in a food processor. Season to taste with salt and pepper.

Assemble:

1. Heat an 11" nonstick skillet over medium high heat. Add one tablespoon of clarified butter to the pan and swirl to coat it.
2. For each crêpe, ladle 3 oz. of batter into the pan, swirling or spreading to evenly coat the entire bottom surface. Once the crepe starts to brown on the edges and pulls away slightly from the pan (1-2 minutes), flip it over.
3. Sprinkle on 2 tablespoons of the cheese, and arrange 2 asparagus spears, ¼ of the sun-dried tomato slices, ¼ of the marinated Portobello mushrooms down the center of the crepe. Add 2-1/2 Tbsp. of pesto and a little freshly ground pepper. Let cook for 1-2 minutes.
4. Once the crepe is golden on the underside and the cheese is beginning to crisp, gently loosen the crepe from the pan and slide it off the skillet onto a work surface.
5. Add ¼ of the avocado slices, 1 oz. of the pickled red onions, and about a ¼ oz. of spinach on top of the other ingredients. Gently roll the crepe up and transfer to a plate. To go serving option: Wrap the bottom of the crêpe in an aluminum foil square, leaving the top exposed and ready to eat.
6. Repeat with remaining crepe batter and ingredients. Serve.
* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

*Courtesywww.californiaavocado.com

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