Summer Cabbage, Herb & Quinoa Salad

This herby, bright quinoa-cabbage slaw with pistachios and feta is summery, fresh, and light. It makes for a delicious side dish or a stand-alone meal when topped with protein, such as grilled salmon, shrimp, or chicken. This salad lasts up to three days in the fridge, making it a great meal-prep option.

Here’s How You Make It:

Ingredients

Salad:

  • ⅔ cup cooked quinoa

  • 1 cup shredded purple cabbage

  • 1 cup shredded white cabbage

  • 2-3 small Persian cucumbers, sliced

  • ¼ cup fresh dill, chopped small

  • ¼ cup fresh mint, chopped small

  • ⅛ cup fresh basil, chopped small

  • ½ cup chopped raw or toasted pistachios

  • ⅔ cup frozen (then cooked) peas.

  • 4 ounces chopped fresh feta, or to taste.

Dressing:

  • ¼ cup fresh lemon juice

  • ⅓ cup extra-virgin olive oil

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • Freshly ground black pepper, to taste

  • 2 teaspoons fresh parsley (optional)

Instructions

Salad:

  1. Quarter the cabbage. Cut in half and shred finely, with a sharp knife or mandolin. I love this one. Add to a large salad bowl

  2. Cut cucumbers in half lengthwise and slice. Add to the salad bowl.

  3. Finely chop herbs and add to the salad bowl.

  4. Chop pistachios and add to the salad bowl.

  5. Add cooked peas to the salad bowl.

  6. Chop 4 ounces feta and add it to the salad bowl. I like this brand and usually use half of the block.

  7. Toss with lemon-herb vinaigrette until well mixed (*see dressing instructions below)

Dressing:

  1. Add freshly squeezed lemon juice, extra-virgin olive oil, fresh herbs, sea salt, and black pepper to a small jar or bowl.

  2. Whisk to emulsify.



Mediterranean Dinner Bowl

This high protein + low carb Mediterranean Dinner Bowl comes together in 15 minutes, making it the perfect weeknight dinner. Swap out proteins and leafy greens for variety and taste. Salmon, shrimp, steak, jammy eggs or seared tuna work well too.

Here’s How You Make It:

Ingredients:

  1. 1.5 pounds skinless, boneless chicken thighs

  2. 2 tbsp Plain Greek yogurt

  3. Juice of one small-mediun size lemon

  4. 1 Tbsp. smoked paprika

  5. 1 tbsp. garlic powder

  6. 1/2 tbsp. sumac

  7. 1/2 tbsp. oregano

  8. 1/2 tsp. cumin

  9. 1/4 tsp. cinnamon

  10. Sea salt and black pepper to taste

Instructions:

  1. Start with1.5 pounds of boneless, skinless chicken thighs (five-six thighs). Toss them in a large mixing bowl.

  2. Add smoked paprika, garlic powder, sumac, oregano, cumin, cinnamon, sea salt & ground pepper, along with plain yogurt and the juice a small - medium size lemon. Mix well to coat

  3. *You can allow it to marinate a few hours to overnight in the fridge or make it right away. It’s delicious either way!

  4. When you’re ready to cook, bring a pan to medium heat, add avocado oil.

  5. Add the chicken to the skillet, smooth side down and do not touch it for 5-7 minutes depending on the thickness of the chicken, so it gets a good sear. You’ll know it’s ready to flip when the thighs release easily from the pan and nothing sticks to the bottom.

  6. Flip the chicken and cook for another 5-6 minutes, until meat is a golden brown and juices run clear.

  7. While the chicken is cooking, plate bowls with baby gem lettuce, halved cherry tomatoes, sliced baby cucumbers, sliced avocado and fresh feta.

  8. Slice cooked chicken thighs and add them to the bowl. Top with lots of fresh herbs (cilantro, dill, parsley, mint) and dress with a homemade vinaigrette made with fresh lemon juice, olive oil, a dash of Dijon mustard, a drop of honey, crunchy sea salt and pepper.

Enjoy with warm pita or skip it for a low carb meal.


Banana Dark Chocolate Pecan Muffins

These delicious, paleo, grain-free, dairy-free, banana-dark chocolate-pecan muffins hit the spot every time and make for a delicious on-the go breakfast, snack, or pick-me-up. To be honest, we eat them all day long. They’re that good!

High in nutrition, low in sugar, simple to make and utterly addictive! You’ll be making these muffins on repeat too.

Ingredients:

  • 2 1/4 cups Almond Flour

  • 3 Ripe Bananas, the riper the better.

  • 2 Eggs

  • 1/4 cup honey.

  • 1/4 cup Olive Oil

  • 2 tablespoons Apple Cider Vinegar

  • 1 tablespoon Vanilla Extract

  • 1 teaspoon Baking Soda

  • 1 ½ teaspoon Cinnamon

Add-ins:

  • I 1/2 cups Chopped Pecans

  • I/2 cup Unsweetened, Shredded Coconut

  • Hu Dark Chocolate Gems. You can use dark chocolate chips or dark chocolate chunks if you can’t find the Hu Gems.

Directions:

  1. Preheat oven to 350 degrees

  2. In a large bowl, mash bananas until smooth

  3. Add eggs, olive oil, honey, vanilla extract, and cinnamon to the bowl. Mix thoroughly.

  4. Add almond flour to bowl and combine.

  5. Sprinkle baking soda over the batter, and then pour the apple cider vinegar over the batter. Once it bubbles and fizzes, mix the batter to combine.

  6. Stir in pecans and shredded coconut.

  7. Pour batter into a lined muffin tin and fill muffins halfway. Add 5 Hu Gems to each muffin and then add extra batter to cover so the gems are nestled in the batter, not on top.

  8. Bake at 350 degrees for 30 minutes, until tops are golden brown. Note the center may be a little moist when you remove it from the oven, but it will be more cake-like/firm once cooled.

  9. Cool and store in a container in the refrigerator. We love them cold, but they are also great warmed up or enjoyed at room temperature.

Makes approximately 15 large muffins.