We love a good Caesar salad for lunch in the summer, but not all Caesar’s are created equal. Considering the salad is mostly lettuce, the dressing is what makes or breaks a Caesar salad. 

This Ultimate Caesar Dressing is low calorie, high protein, and packed with flavor. It only takes a few minutes to put together and keeps well in the fridge for about a week. Once you try this dressing, you’ll never go back to store-bought Caesar dressing again! 

NOTES:

If you’re vegan or vegetarian, substitute capers for anchovies to keep that briny flavor. If you’re vegan, swap out the parmesan cheese for nutritional yeast or for a vegan parmesan.  

INSTRUCTIONS

1. Add all ingredients to a high-powered blender or food processor and blend until smooth. 
2. Toss as much as you’d like into some fresh romaine lettuce.
3. Top with parmesan, grilled chicken, salmon, croutons, or anything else you’d like. 
4. Serve and enjoy! 

If you love crab cakes but need a gluten-free option, these are perfect for you and are easy to make – about ten minutes of prep time and ten minutes of cook time! But give yourself at least an hour as they do need to be refrigerated for at least 30 minutes before cooking.  

Cocktail sauce and tartar sauce both go great with crab cakes, but this remoulade sauce brings in a little Cajun flair and spice that complements the crab cakes really well. These are great for a quick dinner for two at home or as an appetizer for dinner with friends.  

NOTES: 

• You can use fresh or frozen crab meat. You can find fresh at the seafood counter at your grocery store. Frozen or canned tend to be less pricey if you want to keep it budget-friendly. 
• We used avocado oil mayonnaise but whatever you have on hand works! 
• We used tamari in this recipe but you can also substitute coconut aminos, or soy sauce if you’re not gluten-free. 
• I used almond flour but feel free to use regular flour if you’re not gluten-free. 
• When mixing the crab meat into the mixture, do your best to keep the crab pieces together. I used a spatula to fold them into the mixture to avoid breaking them apart. This will help the crab cakes keep their shape.  
• Don’t skip the refrigeration step! Chilling the crab mixture for at least 30 minutes will help the crab cakes stay together and not fall apart.  
• For the remoulade sauce, we used Louisiana Hot Sauce but you can substitute Crystal, Tabasco, or any other Creole/Cajun hot sauce. 
• The sauce also calls for Creole seasoning. Our favorite is Slap Ya Mama, but Tony Chachere’s is a good substitute.

INSTRUCTIONS

1. Mix mayonnaise, egg, Old Bay, lemon juice, tamari, mustard, and parsley in a large bowl. 
2. Gently stir in the crab meat and almond flour. Use a spatula so that the crab meat pieces don’t fall apart.  
3. Refrigerate the crab mixture for at least 30 minutes or overnight.  
4. To make the remoulade sauce, whisk all the ingredients until fully combined and refrigerate until ready to use.  
5. Once you’re ready to cook the crab cakes, preheat your oven broiler. Line a baking sheet with parchment paper and grease with half of your melted butter, or one tablespoon. 
6. To form the crab cakes, scoop out ⅓ cup of the crab mixture and gently press using your hands to form the cake. You should have about 6 crab cakes.  
7. Brush the rest of the melted butter onto the tops of the crab cakes. 
8. Broil for about 8-12 minutes, or until golden brown.  
9. Garnish with additional parsley if desired. Serve with remoulade sauce and a lemon wedge and enjoy! 

Servings: 6 crab cakes

If you’re looking to nourish your body with wholesome ingredients while juggling the demands of a busy life, this recipe is designed with you in mind! In this fast-paced world, finding time to prepare healthy meals can be a challenge, but fear not! The Teriyaki Chicken Bowl is a perfect solution for those seeking a quick and nourishing option. By swapping traditional rice for cauliflower rice, we’re reducing the carb content while boosting the vegetable intake. Plus, the homemade teriyaki sauce ensures we have full control over the ingredients, minimizing unnecessary additives and sugars commonly found in store-bought options. 

With its vibrant colors and incredible flavors, this bowl will not only satisfy your hunger but also keep you on track with your fitness goals. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey that supports your well-being. Whether you’re a fitness enthusiast or a busy mom looking for nutritious meals for the whole family, this Teriyaki Chicken Bowl recipe is here to make your life easier and tastier. Let’s get cooking and fuel our bodies with deliciousness! 

NOTES: 

• You can use any vegetables you like for this bowl. We roasted one head of broccoli, one red bell pepper, one yellow bell pepper, and four carrots. Bok choy would be great for this as well.  
• We used cauliflower rice for this bowl and bought it frozen. You can also skip the rice entirely or use regular rice. 
• We love this homemade teriyaki sauce and sometimes double it to make teriyaki salmon or stir-fry some veggies and tofu with it later in the week. It keeps in the fridge for about a week.  

INSTRUCTIONS

1. Preheat the oven to 425. Prep your vegetables, toss in olive oil, season with salt and pepper and roast for 15-20 minutes. 
2. In a medium skillet, heat olive oil on medium-high heat. Add chicken to the skillet once hot and cook for 3-4 minutes on each side. Check to make sure the internal temperature reaches 160 and if not, cook for another 3 minutes or until done. 
3. Meanwhile, make your sauce by whisking together tamari, water, honey, brown sugar, rice vinegar, peanut oil, ginger, garlic, and cornstarch.  
4. Once the chicken has been cooked, pour the sauce into the pan with the chicken and thicken the sauce by cooking for about another minute or so. Stir throughout to avoid sticking. 
5. To assemble the bowls, place ⅓-½ cup of cauliflower rice (optional) into the bowl, and top with roasted vegetables and chicken. Spoon additional sauce over if desired and garnish with green onions, avocado, hot sauce, or anything else you’d like. 
6. Serve and enjoy! 

Makes 4-6 servings 

Whether you’re looking for a quick weeknight dinner or a fun new dish to impress your guests, this Chana Masala recipe is a surefire winner. So, grab your apron and get ready to indulge with this easy and approachable recipe. 

NOTES: 

• Garlic ginger paste is such a wonderful thing to have on hand and so incredibly easy to make by processing garlic, ginger, oil, and rice vinegar in a food processor. In this recipe, we take that one step further by processing your jalapenos too! 
• This recipe calls for tamarind paste which is not always easy to find! If you’re in a pinch, sub lemon juice. 

INSTRUCTIONS

1. Add garlic, ginger, jalapenos, sunflower oil, and rice vinegar to a food processor and blend until smooth to create a paste. 
2. Heat coconut oil in a large pot over medium heat. Sauté onions, cumin, and a pinch of salt for about one minute or until fragrant. 
3. Add the garlic paste to the pot and continue to sauté for another minute or two.  
4. Add coriander, chili powder, turmeric, garam masala and stir well. Add additional oil if needed.  
5. Add tomatoes – if using diced, simmer for about 5 minutes so tomatoes have extra time to soften. If using pureed, add the chickpeas with the tomatoes. Add the rest of the salt and simmer for 15-20 minutes uncovered, stirring occasionally. During cooking, you may need to add some water, We added about ¼ cup of water about halfway through when it started to look too thick. This will cook down to a thick stew.  
6. While the pot is simmering, add tamarind paste or lemon juice if substituting.  
7. Taste and adjust seasonings. If you prefer to keep it spicier, add just one teaspoon of sugar at a time and taste before adding more. To make it even spicier, add more garam masala or chili powder. Adding lemon juice can help balance the spice too, so play with it until you’re satisfied! 
8. Serve over rice or cauliflower rice and garnish with cilantro and enjoy! 

Makes 4-6 servings 

The star ingredient of this dish is undoubtedly kimchi, a traditional Korean side dish made from fermented vegetables like cabbage, radishes, and scallions. With its pungent, sour flavor and fiery kick, kimchi adds a unique depth of flavor to this fried rice dish, while the bacon adds a satisfying crunch and smoky flavor. 

Kimchi is rich in probiotics, which help to support a healthy gut microbiome and can help to improve digestion and boost overall immune function. 

Kimchi is also low in calories and fat, but high in fiber, vitamins, and minerals. It is particularly rich in vitamins A and C, which are important for immune function and skin health, as well as calcium, iron, and magnesium. Additionally, some studies have suggested that kimchi may have anti-inflammatory properties, although more research is needed in this area. Adding kimchi to your diet can be a delicious and nutritious way to support your overall health and well-being. 

 So, if you’re looking for a quick and easy way to add some excitement to your dinner routine, give this easy Kimchi Fried Rice a try! 

NOTES: 

• If you’re vegetarian, skip the bacon and add mushrooms instead! Or opt for vegetarian bacon. 
• We love green onions so we used two but you can add more or less depending on your preference. 
• Feel free to add in some additional vegetables like mushrooms or Bok choy. Add them after you’ve cooked your bacon or sauté in a separate pan and add in when you add the kimchi.  

INSTRUCTIONS

1. Heat olive oil in a large pan over medium heat.  
2. Add garlic to the pan and sauté for 10-15 seconds. 
3. Add bacon and cook for about 5 minutes or until almost done. 
4. Add kimchi and sauté an additional minute or two or until soft. 
5. Add rice, peanut oil, and kimchi liquid or rice vinegar. Stir thoroughly and sauté an additional minute. 
6. Garnish with green onions. 
7. Serve and enjoy! 

Makes 4-6 servings 

Did we mention it’s all made in one pan? Easy to make and easy to clean up!

NOTES:

• We used a 6.5-ounce jar of pesto for this recipe. If you have time to make homemade pesto, homemade pesto is always amazing. However, this recipe has so much flavor that even the store-bought version tastes amazing.
• We used chicken thighs, but if you prefer breast use that, but be sure to adjust your cooking time and check that your internal temp is 165.

Serves 8

INSTRUCTIONS

1. Cut chicken into bite-sized pieces and place in a bowl, then mix in lemon juice and ½ cup pesto. Let marinate at room temperature for 20-30 minutes.
2. Heat olive oil in a large skillet. Add chicken, onion, red bell pepper, and garlic to the skillet. Cook for 10-15 minutes at medium heat or until almost thoroughly cooked.
3. In a separate small pan, toast pine nuts over medium heat for about 5 minutes or until fragrant. Then set aside.
4. Add wine and allow to reduce until mostly evaporated.
5. Then add white beans, sun-dried tomatoes, and cherry tomatoes. Cook until white beans and tomatoes have softened, or about 20 minutes. Add additional broth as needed.
6. Top with pine nuts. Serve with additional pesto.
7. Serve and enjoy!

Shakshuka is a North African dish popular in the Middle East. It’s said to have originated in Tunisia. While it’s great for breakfast, you can enjoy it any time of day! There are many variations of this dish with some including cheese or even ground meat such as lamb or beef. It can be fun to experiment with different variations of Shakshuka, but this one is simple and comes together in 30 minutes!

NOTES:

• We used a can of whole peeled tomatoes, but some recipes call for a combination of tomato sauce and fresh tomatoes. If you prefer to go the fresh route, use six fresh tomatoes and ½ cup of tomato sauce.
• Fresh herbs are a must for this recipe! We used parsley and cilantro, but feel free to use whatever herbs you like best. We’ve seen it with mint and I’m sure basil would work great as well.
• Feel free to add cheese as desired!
• If you’re working on getting more protein in your diet, you could also add some ground beef to the sauce, or serve this alongside some chicken sausage.
• Bread is often served with shakshuka.

INSTRUCTIONS

1. Heat olive oil in a large skillet, then sauté onions and bell peppers until the onions are translucent.
2. Add garlic, paprika, cumin, chili powder, and red pepper flakes and cook for one minute.
3. Next, add the can of tomatoes, including the juice, and a pinch of salt and pepper. Use your spatula or a wooden spoon to break up the tomatoes. Bring the sauce to a simmer, cover, and let simmer for 15 minutes.
4. Uncover and cook a little longer to let the sauce thicken if needed. Taste and adjust seasoning as needed.
5. Make six holes or wells in the sauce using a wooden spoon. Crack the eggs into the wells. Reduce the heat to low, cover, and cook for 5-8 minutes or until the egg whites have set.
6. Uncover and remove from heat. Top with chopped parsley and cilantro.
7. Serve & enjoy!

NOTES: 

• You can use either chicken breast or thighs. Use a thermometer to check for chicken doneness, especially if you use thighs. It should read 165 when the chicken is fully cooked. Dice the chicken before marinating. 
• If you’re marinating the chicken for a few hours, leave it in the refrigerator until about 30 minutes before you’ll be cooking it so it can come to room temperature. This helps it cook more evenly.  
• We believe garlic should be measured with your heart so feel free to add more if you’d like! 
• For the tzatziki, if you don’t want a watery dip, squeeze the excess juice out of your cucumber. We peeled the cucumber, put it through the shredder attachment on the food processor, and then squeezed out the juice with a cheesecloth.  
• If avoiding dairy, opt for an unsweetened vegan Greek yogurt.  
• We used vegetable broth instead of water when making the rice so it would be more flavorful, but the rest of the bowl is flavorful enough that you can skip this if you don’t have broth on hand.  
• This bowl is also great served cold! 

INSTRUCTIONS

1. Combine the chicken marinade ingredients (olive oil, garlic, lemon juice, red wine vinegar, oregano, Greek yogurt, and salt and pepper) in a large freezer bag. Add the chicken into the bag and massage the marinade into it until evenly coated and let it marinate for at least 30 minutes.  
2. Meanwhile, make the cucumber salad by mixing the lemon juice, vinegar, olive oil, garlic, and oregano. Toss in the cucumber and cherry tomatoes and season with salt and pepper. Refrigerate.  
3. To make the tzatziki, combine the cucumber, Greek yogurt, garlic, dill, lemon juice, salt, and pepper. Stir to combine. Taste and adjust seasoning as needed. Refrigerate.  
4. Cook your rice as directed on the package.  
5. Heat a large skillet over medium-high heat and add olive oil. Drain the excess liquid from the chicken marinade, then add chicken to the skillet. Chicken breasts will likely take about 6-8 minutes to cook, while thighs may take 12-18 minutes. Flip halfway through and use a meat thermometer to check for temperature.  
6. To assemble the bowls, divide up the rice, top it with chicken, and place the cucumber salad and tzatziki right on top. If meal prepping, leave the salad and sauce on the side so you can heat the chicken and rice before serving. 
7. Garnish with some thinly sliced red onion if desired.  
8. Serve, & enjoy! 

Save this recipe for those days when you don’t have a lot of time for lunch! This pasta salad is packed with plenty of veggies and protein to keep you full! The dressing has lemon and dill which makes for a tangy and herbaceous salad. 

NOTES: 

• For the pasta, we used two 9-oz packages of chickpea rotini. Farfalle or macaroni would also work, or any pasta you like! 
• When making the dressing, start with one tablespoon of lemon juice and add more if you prefer a tangier dressing.  

INSTRUCTIONS

1. Cook pasta according to the directions on the box. 
2. Steam broccoli. 
3. Whisk all dressing ingredients until fully combined. 
4. Add all salad ingredients to a large salad bowl. 
5. Pour dressing into salad bowl & toss to coat evenly.  
6. Garnish with lemon wedges & extra dill.  (optional) 
7. Serve & enjoy! 

NOTES:  

• The longer you marinate the steak, the better! Overnight is best but if you only have a few hours, marinate as long as possible and remove from the refrigerator about 30 minutes before bringing the steak to room temp. This helps it cook evenly.   
• You may need to cook your vegetables in batches, especially if using a smaller skillet. Avoid overcrowding the pan as this will steam the veggies.  
• We kept the garnishes simple, using only cilantro, lime, and avocado. But add black beans, salsa, green chiles, sour cream, or any additional garnishes you like.   
• If possible, cook your rice with vegetable or chicken broth instead of water for more flavor.   
• These reheat well, making them ideal for meal prep. 

INSTRUCTIONS

1. Combine all the steak ingredients, other than the steak, in a large bowl or a large bag. Add the steak and ensure it’s evenly coated, then place in refrigerator and allow to marinate for at least 30 minutes but preferably 2 hours or overnight. Remove from the refrigerator to bring to room temp about 30 minutes before you plan to cook.   
2. Cook rice according to package, using vegetable or chicken broth if possible, for more flavorful rice.  
3. Heat a large skillet with some olive oil and sauté vegetables until slightly blackened. Do not overcrowd the skillet or the veggies will end up steamed. Separate into batches if needed.   
4. When the last batch of veggies is cooking, heat olive oil in a second large skillet. Cook the steak for a few minutes on each side.   
5. Assemble the bowls by dividing up the rice, steak, and vegetables, and garnish with cilantro, lime, avocado slices, and any additional garnishes you’d like.  
6. Serve & enjoy!