by Dr. Josh Axe
½ teaspoon grated fresh ginger
¼ cup tamari or coconut aminos
Juice of ½ lime
½ teaspoon sea salt
ZOODLE BOWL
1 tablespoon extra virgin olive oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces, or 1 (15-ounce) block extra firm sprouted tofu, drained and cubed
1 teaspoon sea salt, divided
1 teaspoon ground black pepper
1 cup shaved purple cabbage
Juice of ½ lime
4 zucchini, spiralized
2 medium carrots, peeled and spiralized
2 tablespoons minced fresh cilantro
2 scallions, sliced
2 to 3 tablespoons black sesame seeds
Chopped cashews, almonds, or peanuts, for topping (optional)
Directions
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
For the sauce, in a medium bowl or food processor, combine the almond butter, garlic, ginger, tamari, lime juice, and salt. Thin the mixture by adding water, 1 tablespoon at a time, until pourable but not watery. Transfer ¼ cup of the sauce to a shallow bowl and reserve the rest for serving.
Season the chicken pieces with ¾ teaspoon of the salt and the black pepper, then add them to the bowl of sauce and turn to coat. Marinate for 15 minutes.
In a medium bowl, combine the shaved cabbage, lime juice, and remaining ¼ teaspoon salt. Massage the cabbage until softened—the cabbage should look almost pickled.
Transfer the chicken to the prepared baking sheet. Bake for 25 minutes.
In a large bowl, combine the zucchini, carrot, and cabbage and toss with the reserved sauce. Top with the chicken, cilantro, scallions, black sesame seeds, and nuts (if using).
STUFFED BELL PEPPERS
SERVES: 6
PREP TIME: 25 MINUTES TOTAL TIME: 1 HOUR
Ingredients
3 cups quinoa
1 tablespoon coconut oil
1 pound ground grass-fed beef
½ onion, chopped
½ cup canned diced fire-roasted tomatoes
½ cup crumbled goat’s milk feta cheese
3 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon sea salt
½ teaspoon ground black pepper
6 bell peppers (any color), tops sliced off, seeds and ribs removed
Plain goat’s milk yogurt, for serving (optional)
Salsa, for serving (optional)
Chopped scallions, for serving (optional)
Directions
Preheat the oven to 350°F. Line a 9 × 13-inch baking pan with parchment paper.
Cook the quinoa according to the package directions.
Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the beef and onion and cook, breaking up the meat with a wooden spoon, until browned, 10 to 15 minutes.
Transfer the meat mixture to a large bowl and add the quinoa, tomatoes, cheese, cilantro, cumin, garlic powder, chili powder, paprika, salt, and pepper. Mix well.
Spoon the filling into each bell pepper. Place the stuffed peppers in the prepared baking pan. Bake for 25 to 30 minutes, or until the peppers are tender. If desired, serve topped with yogurt, salsa, and chopped scallions.
BEEF AND BROCCOLI BOWLS
SERVES: 2
TOTAL TIME: 25 MINUTES
Ingredients
½ cup brown rice
1 tablespoon coconut oil
1 pound ribeye steak, thinly sliced
1 onion, sliced
1 cup chopped carrots
1 head broccoli, cut into florets
2 garlic cloves, chopped
¼ cup tamari or coconut aminos
1 tablespoon white rice vinegar
1 tablespoon apple cider vinegar
½ teaspoon crushed red pepper
1 tablespoon sesame seeds
Directions
Cook the brown rice according to the package directions.
Heat the coconut oil in a large skillet or wok over medium-high heat. Add the beef, onion, and carrots and cook, stirring continuously, for 2 to 3 minutes, until the onion begins to soften.
Add the broccoli, garlic, tamari, vinegars, and crushed red pepper flakes. Stir and cook until the beef is just cooked through.
Serve immediately on top of the brown rice and garnish with the sesame seeds.
SIDES
CAULIFLOWER RICE
SERVES: 6
PREP TIME:10 MINUTES TOTAL TIME: 20 MINUTES
Ingredients
2 tablespoons ghee
4 cups grated cauliflower
3 garlic cloves, minced
Juice of 1 lime
½ cup chopped fresh cilantro
Sea salt and ground black pepper, to taste
Directions
In a large skillet, melt the ghee over medium-high heat. Add the cauliflower and garlic and cook, stirring occasionally, until tender, 8 to 10 minutes.
Transfer the cauliflower to a large bowl and add the lime juice and cilantro. Mix well. Season with salt and pepper.
BAKED BRUSSELS SPROUTS WITH HONEY GLAZE
SERVES: 4
PREP TIME: 15 MINUTES TOTAL TIME: 50 MINUTES
Ingredients
BRUSSELS SPROUTS
15 to 20 brussels sprouts, halved
1 small red onion, halved lengthwise and thinly sliced crosswise
½ cup walnuts, chopped
2 tablespoons coconut oil, melted
Sea salt and ground black pepper, to taste
SAUCE
¼ cup raw honey
⅓ cup red wine vinegar
Juice of ½ lemon
2 tablespoons unsalted grass-fed butter
3 scallions, chopped
Directions
Preheat the oven to 425°F.
Combine the brussels sprouts, red onion, walnuts, and oil in a large bowl. Mix until the oil is evenly distributed. Spread the brussels sprouts in a single layer on a rimmed baking sheet. Season with salt and pepper. Roast until the brussels sprouts are slightly browned, 25 to 40 minutes.
For the sauce, bring the honey to a simmer in a small saucepan over medium-high heat, then remove the pan from the heat. Add the vinegar and lemon juice to the hot honey and whisk until smooth. Return the pan to medium heat and add the butter. Cook while whisking for 3 minutes.
Transfer the brussels sprouts to a serving bowl and add the sauce and scallions. Toss to mix well.
ROASTED CAULIFLOWER WITH PINE NUTS
SERVES: 4
PREP TIME: 10 MINUTES TOTAL TIME: 50 MINUTES
Ingredients
2 tablespoons coconut oil, plus more for pan
1 large head cauliflower, cut into florets
1 garlic clove, minced
½ teaspoon sea salt
Juice of ½ lemon
½ cup pine nuts
½ cup cranberries
½ cup chopped fresh parsley, for garnish
Directions
Preheat the oven to 425°F. Grease a rimmed baking sheet with oil.
In a large bowl, combine the cauliflower, garlic, oil, and sea salt. Spread out on the prepared baking sheet and roast for 30 to 40 minutes, until slightly browned.
Transfer the cauliflower to a bowl. Add the lemon juice, pine nuts, and cranberries and mix well. Garnish with the parsley.
QUINOA TABBOULEH
SERVES: 8
PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES
Ingredients
1 cup quinoa
1 cup chopped scallions
3 medium tomatoes, diced
1 cucumber, diced
1 cup chopped fresh parsley
2 garlic cloves, minced
¼ cup extra virgin olive oil
Juice of 1 lemon
Sea salt and ground black pepper, to taste
Directions
Cook the quinoa according to the package directions. Transfer the quinoa to a large bowl and add the scallions, tomatoes, cucumber, parsley, and garlic.
In a small bowl, whisk together the olive oil and lemon juice and add it to the quinoa bowl. Stir to combine thoroughly. Season with salt and pepper. Serve at room temperature or, even better, cover and refrigerate. Serve the next day, when the flavors are more fully expressed.
OVEN-ROASTED VEGETABLES
SERVES: 4
PREP TIME: 15 MINUTES TOTAL TIME: 40 MINUTES
Ingredients
6 medium yellow squash, peeled and cut into ½-inch-thick slices
3 medium beets, peeled and cut into ½-inch-thick slices
4 medium sweet potatoes, peeled and cut into ½-inch-thick slices
1 medium onion, thinly sliced
2 tablespoons olive oil
2 teaspoons herbes de Provence
1 teaspoon sea salt, plus more to taste
1 teaspoon ground black pepper, plus more to taste
Directions
Preheat the oven to 350°F.
Combine the squash, beets, sweet potatoes, and onion in a casserole dish. Drizzle with the olive oil, add the herbes de Provence, salt, and pepper, and mix well.
Bake for 20 to 25 minutes, until the sweet potatoes are tender. Taste and add more salt and pepper if needed.
ZUCCHINI SQUASH BAKE
SERVES: 6
PREP TIME: 15 MINUTES TOTAL TIME: 45 MINUTES
Ingredients
3 tablespoons extra virgin olive oil
1¼ teaspoons dried oregano
2 yellow squash, cut into ½-inch-thick slices
2 zucchini, cut into ½-inch-thick slices
10 ounces cherry tomatoes, cut in half
½ red onion, sliced
1 teaspoon sea salt
½ teaspoon ground black pepper
1 cup shredded vegan parmesan cheese (optional)
Directions
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
In a small bowl, whisk together the olive oil and oregano, then let it rest for about 5 minutes to infuse the flavor.
Combine the yellow squash, zucchini, tomatoes, and onion in a large bowl. Pour the olive oil mixture over the top and toss to coat evenly. Dump the vegetables onto the prepared baking sheet and spread them into an even layer. If you’re using the parmesan, sprinkle it on top.
Roast for 30 minutes, or until vegetables are slightly golden and tender.
SAUTÉED SPINACH
SERVES: 4
TOTAL TIME: 10 MINUTES
Ingredients
1 tablespoon coconut oil
3 garlic cloves, minced
8 to 10 cups spinach
Sea salt and ground black pepper, to taste
Directions
Melt the coconut oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the spinach, season with salt and pepper, and cook, stirring, until the spinach wilts, about 5 minutes. Taste and add more salt and pepper if needed.
SWEET POTATO MASH
SERVES: 4
PREP TIME: 10 MINUTES TOTAL TIME: 40 MINUTES
Ingredients
1 tablespoon coconut oil, melted
4 medium sweet potatoes, peeled and chopped
½ cup canned coconut milk
2 tablespoons unsalted grass-fed butter or ghee
1 teaspoon ground cinnamon
2 teaspoons dried or minced fresh rosemary
1 teaspoon sea salt
Ground black pepper, to taste
Directions
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Put the sweet potatoes on the prepared baking sheet and toss with the melted coconut oil. Spread out in a single layer. Roast for 30 minutes, or until the sweet potatoes are fork tender.
Transfer the sweet potatoes to a food processor. Add the coconut milk, butter, cinnamon, rosemary, salt, and pepper and blend until smooth.
SWEET POTATO AND RUTABAGA FRIES
SERVES: 4
PREP TIME: 10 MINUTES TOTAL TIME: 50 MINUTES
Ingredients
3 rutabagas, peeled and cut into long, thin strips
4 medium sweet potatoes, peeled and cut into long, thin strips
2 tablespoons coconut oil or ghee, melted
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon ground black pepper
Directions
Preheat the oven to 425°F.
Put the rutabagas and sweet potatoes on a rimmed baking sheet, drizzle with the melted coconut oil, and sprinkle them with the onion powder, garlic powder, salt, and pepper. Spread the fries out in a single layer. Bake for 40 minutes, or until golden brown and crisp.
EGGPLANT AND ZUCCHINI FRIES
SERVES: 4
PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES
Ingredients
3 medium eggplants, cut into long, thin strips
5 medium zucchinis, cut into long, thin strips
1 cup gluten-free panko bread crumbs
1 tablespoon Italian seasoning
1 teaspoon sea salt
1 teaspoon ground black pepper
2 large eggs
½ cup gluten-free flour
Directions
Preheat the oven to 425°F.
Put the flour in a large bowl. In another bowl, whisk the eggs. In a third bowl, combine the panko, Italian seasoning, salt, and pepper.
Working in batches, first dredge the fries in the flour, then dip them into the eggs, then dredge them in the panko mixture, pressing to coat.
Spread out the fries in a single layer on a rimmed baking sheet. Bake for 20 minutes, or until golden brown and crisp.
DESSERTS
CHOCOLATE CHIP COOKIES
MAKES: 12 COOKIES
PREP TIME: 15 MINUTES TOTAL TIME: 30 MINUTES
Ingredients
1 cup almond flour
1 cup gluten-free oat flour
½ teaspoon baking soda
½ teaspoon sea salt
2 large eggs
¼ cup coconut oil, melted
¼ cup maple syrup
2 tablespoons unsweetened almond milk or canned coconut milk
2 teaspoons vanilla extract
½ cup dark chocolate chips
Directions
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Combine the flours, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, milk, and vanilla.
Gradually add the dry mixture to the wet mixture and stir until smooth. Fold in the chocolate chips.
Put the dough in the freezer for 10 minutes, until the dough is slightly firm.
Scoop out the dough with a tablespoon and roll it into balls, then place them on the prepared baking sheet about 2 inches apart. Press each dough ball with a fork to flatten it somewhat.
Bake for 12 to 15 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet for 3 minutes, then transfer to a cooling rack to cool completely.
BETTER BROWNIES
SERVES: 12
PREP TIME: 10 MINUTES TOTAL TIME: 55 MINUTES
Ingredients
½ cup coconut oil, plus more for greasing pan
⅓ cup dark chocolate chips
2 large eggs
½ cup maple syrup
2 teaspoons vanilla extract
1½ cups almond flour
¼ cup cocoa or cacao powder
1 teaspoon baking powder
1 teaspoon sea salt
Directions
Preheat the oven to 350°F. Grease an 8-inch baking pan.
Heat the coconut oil and chocolate chip
s in a small saucepan over medium heat, stirring constantly, until thoroughly melted and combined. Remove from the heat and set aside to cool slightly.
In a medium bowl, whisk the eggs. Add the maple syrup, vanilla, flour, cocoa powder, baking powder, and salt and mix well until the batter is thick. Fold in the melted oil and chocolate until combined. Pour the batter into the prepared pan.
Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before slicing.
MATCHA ICE CREAM
SERVES: 8
PREP TIME: 10 MINUTES TOTAL TIME: 1 HOUR
Ingredients
1 (14-ounce) can full-fat coconut milk
1 cup unsweetened vanilla almond milk
¼ cup pitted Medjool dates
