Fall Vegetable Curry


4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)

Fall Vegetable Curry Recipe


1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
2 teaspoons Madras curry powder
1/2 cup organic vegetable broth (such as Swanson)
1/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1/2 cup plain 2% reduced-fat Greek yogurt


1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.



Pumpkin Pie Latte


  • 2 cups milk
  • 2 tablespoons canned pumpkin
  • 2 tablespoons sugar
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup hot brewed Easy Espresso
  • Whipped cream, pumpkin pie spice and ground nutmeg, optional


  1. In a small saucepan, combine the milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Transfer to a blender; cover and process for 15 seconds or until foamy.
  2. Pour into two mugs; add espresso. Garnish with whipped cream and spices if desired. Yield: 2 servings.

Green Machine Power Salad


  • 2 c. sugar snap peas
  • Kosher salt and freshly ground black pepper
  • 4 c. Mache or baby arugula
  • 4 hard-boiled eggs, halved
  • 2 c. pea shoots
  • 1 c. cooked edamame
  • 1 avocado, quartered
  • 1 c. sliced seedless baby cucumber
  • 1 small red bell pepper, sliced
  • 1/3 c. roasted salted pepitas
  • Green Goddess Dressing


  1. Cook snap peas in boiling salted water in a medium saucepan over high heat until crisp-tender, 1 to 2 minutes. Drain and run under cold water until cool. Slice in half.
  2. Arrange Mache, eggs, pea shoots, edamame, avocado, cucumber, bell pepper, pepitas, and snap peas on a serving platter. Season with black pepper.
  3. Serve with Green Goddess Dressing.
  4. To make the Green Goddess Dressing, process ⅔ cup plain Greek yogurt, ⅓ cup firmly packed fresh flat-leaf parsley leaves, 1 chopped scallion, 1 ½ tablespoons fresh dill, 1 ½ tablespoons firmly packed fresh tarragon, 1 ½ tablespoons olive oil, 1 tablespoon each lemon zest and lemon juice, and 1 small garlic clove in a food processor or blender until smooth, about 30 seconds. Season with salt and freshly ground black pepper.



Basil Grilled Chicken


3/4 teaspoon coarsely ground black pepper
4 skinned chicken breast halves
1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves
1/3 cup (5 tablespoons) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature
1 tablespoon grated Parmesan
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil springs, optional

Watch how to make this recipe

Prepare charcoal grill.

Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.

Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture.

Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.


Summer Squash and Chicken

Total Time:
Level: Moderate
Serves: 4
  • 1 lemon
  • 1 tbsp. olive oil
  • 0.50 tsp. salt
  • 0.25 tsp. coarsely ground black pepper
  • 4 medium chicken thighs
  • 4 medium yellow summer squash
  • 0.25 c. fresh chives
  • Grilled lemon slices


  1. From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In medium bowl, whisk together lemon peel and juice, oil, salt, and pepper; transfer 2 tablespoons to cup.
  2. Add chicken thighs to bowl with lemon-juice marinade; cover and let stand 15 minutes at room temperature or 30 minutes in the refrigerator.
  3. Meanwhile, prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
  4. Discard chicken marinade. Place chicken and squash on hot grill rack. Cover grill and cook chicken and squash 10 to 12 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and squash is tender and browned, turning chicken and squash over once and removing pieces as they are done.
  5. Transfer chicken and squash to cutting board. Cut chicken into 1-inch-wide strips; cut each squash wedge crosswise in half.
  6. To serve, on large platter, toss squash with reserved lemon-juice marinade, then toss with chicken and sprinkle with chives. Garnish with grilled lemon slices.


Crockpot Caramelized Pork Ramen Noodle Soup

  • Prep time: 25 minutes
  • Cook time: 7 hours
  • Total time: 7 hours 25 minutes


  • Soup
  • 2-3 pounds pork shoulder roast
  • 4 cups low sodium chicken broth, plus more of needed
  • 1/4-1/2 cup + 2-4 tablespoons low sodium soy sauce
  • 1/4 cup + 2-4 tablespoons rice vinegar
  • 2 tablespoons fish sauce (optional)
  • 2 tablespoons thai red curry paste
  • 1 tablespoon fresh ginger
  • 1 tablespoon sambal oelek (chili paste) (or to taste)
  • The juice of 1 lime
  • 1 tablespoon Chinese five spice
  • 1 teaspoon black pepper
  • 2 tablespoons sesame oil
  • 1/4 cup + 1 tablespoon brown sugar
  • 2 cups wild mushrooms, left whole – or button mushrooms, sliced
  • 4 packs Ramen noodles, seasoning packets discarded
  • 4 soft boiled or fried eggs, for serving
  • Chopped carrots, sliced jalapenos, cilantro + green onions, for serving
  • Curry Roasted Acorn Squash
  • 1 medium acorn squash, seeded + diced
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon curry powder (I use spicy curry)
  • 1 tablespoon white miso paste
  • 1 tablespoon brown sugar
  • Pepper, to taste


Add the pork to the bowl of a crockpot. Pour the chicken broth, 1/4-1/2 cup soy sauce (depending on your taste), 1/4 cup rice vinegar and fish sauce over the pork. Add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow).

About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F.

In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp.

Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands.

Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm.

Add the Ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapeños, green onions and cilantro if desired. Happy slurping!


Smokey vegan pasilla-chipotle chili

6 Servings


3 tablespoons of ground dried pasilla pepper chili powder
3 tablespoons of ground dried cumin
3 garlic cloves, crushed
2 tablespoons of olive oil
2 carrots, chopped
2 ribs of celery, chopped
1 small red onion, chopped
1 can of tri colored beans (pinto, red and navy)
1 can of chickpeas
1 sweet potato, peeled and chopped
12 oz can of crushed tomatoes
2 chipotle peppers, chopped (from the can of chipotle peppers in adobo sauce)
1 small can of green chilies
1 cup of fresh cilantro, chopped
2 cups of water
Sea Salt and pepper to taste

In a large pot or dutch oven, heat olive oil on medium/high. Add garlic, onion, carrots, celery, and sweet potato. Saute until onions become translucent. Add chili powder, salt, pepper and cumin, and cook for 2 more minutes. At this time, add in all beans, crushed tomato, cilantro, water, chipotle peppers and green chilies. Bring to a boil, cover with lid and reduce to simmer. This can be served as little as 30 minutes, but is best if left longer (up to an hour or two). Garnish with a fresh cilantro, plantain chips, avocado slices, and/or onions, maybe a lime wedge or two.

Bon apetit!

Chocolate Mousse


Serves 8 (serving size: 1 mousse, 1 tablespoon whipped topping, and 3 raspberries)
Total time: 2 Hours, 8 Minutes


6 ounces bittersweet chocolate, finely chopped
1/2 cup sugar
2 tablespoons water
1 tablespoon brewed coffee
1/4 cup unsweetened cocoa
1/2 teaspoon vanilla extract
1 (16-ounce) package silken tofu
8 tablespoons frozen reduced-calorie whipped topping, thawed
3 ounces fresh raspberries


1. Combine first 4 ingredients in a small saucepan; cook over medium heat until mixture is smooth and creamy, stirring frequently. Add cocoa and vanilla; stir until blended.

2. Place chocolate mixture and tofu in a blender; process until blended. Pour mixture into each of 8 (4.5-ounce) ramekins or custard cups. Cover and chill at least 2 hours. Top each serving with whipped topping and raspberries



Veggie and Quinoa Pasta Salad

So delicious and creative!

Fruit salad

Always a good idea for any quick lunch!


1 pint strawberries, hulled and quartered

1 pint blueberries

2 tablespoons of lemon juice

4 bananas

1/2 cup sugar



  1. Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly. Refrigerate until cold, at least 30 minutes. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.