Baked Apple Cinnamon Oatless Breakfast Bowl
Diced apple, cinnamon, and pecans baked into a soft, spoonable bowl of eggs, almond flour, flax, and chia, served warm on a cold morning.
Recipe collection
Anti-Inflammatory Recipes
Every recipe here is built on vegetables, olive oil, nuts, seeds or oily fish, with fat that is mostly unsaturated.
Breakfast
Chicken and Sage Breakfast Patties
Homemade breakfast sausage of ground chicken, fresh sage, thyme, grated apple, and a hint of nutmeg, browned in a skillet and served with garlicky greens.
Green Shakshuka with Feta
Eggs gently set in a skillet of buttery leeks, chard, spinach, and green herbs, finished with salty feta, lemon, and Aleppo pepper.
Huevos Rancheros-Style Eggs with Salsa and Avocado
Eggs fried with lacy edges in avocado oil and set on a warm charred-tomato salsa ranchera, with sliced avocado, queso fresco, and cilantro.
Pumpkin Spice Chia Pudding
Chia seeds set overnight in almond milk and Greek yogurt with cinnamon, ginger, nutmeg, and clove, topped with toasted hazelnuts and pear.
Savory Greek Yogurt Bowl with Blistered Tomatoes, Olive Oil, and Dukkah
Thick lemony Greek yogurt under hot blistered cherry tomatoes and their garlicky oil, finished with crunchy hazelnut dukkah, cucumber, and mint.
Strawberry Cottage Cheese Bowl with Toasted Pistachios
Whole-milk cottage cheese under a quick fresh strawberry chia jam and sliced berries, finished with toasted pistachios, lemon zest, and mint.
Turkey and Sweet Pepper Breakfast Hash with Turnips
Diced turnips browned until sweet and crisp-edged, folded with paprika-seasoned ground turkey, red peppers, and poblano, and topped with avocado.
Turkey and Zucchini Breakfast Fritters with Lemon Yogurt
Golden fritters of ground turkey, grated zucchini, feta, dill, and mint, bound with egg and almond flour and served with a cool lemon yogurt.
Lunch
Chicken Salad with Apples, Walnuts, and Greens
Gently poached chicken folded into a lemony yogurt and Dijon dressing with crisp apple, celery, and toasted walnuts, piled over dressed greens.
Chicken Shawarma Salad with Garlic Sauce
Shawarma-spiced chicken thighs broiled until charred at the edges, sliced over a crisp chopped salad, and topped with whipped garlic sauce.
Chicken and Herb Summer Bowl
Lemon-garlic chicken thighs seared golden over crisp green beans, radishes, butter lettuce, and avocado, buried in a salad of five summer herbs.
Crab Louie Lettuce Cups
Sweet lump crab, jammy eggs, asparagus, and avocado in butter lettuce cups, spooned with a tangy Louie dressing of tomato, horseradish, and lemon.
Garlic-Lime Pork Tenderloin with Jicama Slaw
Pork tenderloin marinated in lime, garlic, cumin, and oregano, roasted juicy, and sliced over a crunchy jicama and red cabbage slaw.
Lemon Chicken and Asparagus Skillet
Golden chicken thigh pieces and spring asparagus in one skillet with leeks, garlic, butter, lemon, and a handful of fresh dill and chives.
Roasted Duck Salad with Pears and Hazelnuts
Slow-roasted duck legs with crackling skin, pulled over watercress and arugula with sliced pears, toasted hazelnuts, and a Dijon cider vinaigrette.
Salmon Niçoise Salad
Roasted salmon over butter lettuce with crisp green beans, eggs, cherry tomatoes, radishes, and Niçoise olives in a lemony anchovy vinaigrette.
Seared Scallops over Arugula with Lemon
Sea scallops seared golden in a very hot skillet, set on lemon-dressed arugula, and spooned with lemon brown butter, shallot, and toasted hazelnuts.
Shrimp Aguachile
Shrimp cured in a bright, spicy lime and serrano juice with cucumber, red onion, cilantro, and avocado, served cold.
Shrimp and Avocado Winter Bowl
Cumin and paprika shrimp roasted with broccoli and red cabbage, piled on lime-dressed kale with avocado, cilantro, and toasted pumpkin seeds.
Tuna, Avocado, and Cucumber Bowls
Tuna tossed with lemon, capers, and olive oil, piled over salted cucumber, avocado, radishes, and arugula for a cool August lunch in 15 minutes.
Turkey Cobb Salad
Rows of seared turkey breast, hard-cooked eggs, avocado, tomatoes, and blue cheese over crisp romaine with a sharp red wine vinaigrette.
Turkey Larb in Lettuce Cups
Ground turkey cooked with shallot and dressed hot with lime, fish sauce, and chili, tossed with mint and cilantro and spooned into butter lettuce.
Turkey and Cranberry Lettuce Wraps
Herb-roasted turkey tucked into butter lettuce with avocado, celery, Dijon mayo, and a bright raw cranberry-orange relish sweetened with allulose.
Warm Chicken and Cabbage Bowl with Mustard Vinaigrette
Seared chicken thighs over cabbage and leeks browned in the same skillet, tossed warm with a sharp Dijon vinaigrette, walnuts, and crisp radishes.
Dinner
BBQ Chicken Thighs with Coleslaw
Chicken thighs grilled and glazed with a tangy tomato, vinegar, and spice barbecue sauce, served with a crunchy, creamy coleslaw of cabbage and carrot.
Bison Meatballs with Broccolini
Tender bison meatballs bound with egg and almond flour, roasted until browned, and served with garlicky, lemony broccolini and parmesan.
Blackened Salmon with Avocado Salsa
Salmon fillets crusted in paprika, cayenne, garlic, and herbs, seared dark in cast iron, and topped with a cool avocado, cucumber, and lime salsa.
Dijon Herb Glazed Salmon
Salmon fillets spread with a Dijon, garlic, lemon, and fresh herb glaze and roasted on one pan with caramelized fennel and leeks.
Garlic-Crusted Pork Tenderloin with Green Beans
Pork tenderloin coated in a garlic, rosemary, Dijon, and parmesan crust and roasted on one sheet pan with blistered green beans and shallots.
Grilled Bison Burgers with Caramelized Onions
Juicy grilled bison burgers wrapped in crisp butter lettuce and piled with slow-cooked caramelized onions, ripe tomato, and a Dijon sauce.
Herb-Roasted Chicken Thighs
Bone-in chicken thighs rubbed under the skin with garlic, rosemary, sage, and thyme, roasted crisp on a sheet pan over turnips and red onion.
Lemon Herb Baked Cod with Roasted Vegetables
Cod fillets baked under lemon, garlic, and herb oil on one sheet pan of caramelized fennel, peppers, red onion, and blistered cherry tomatoes.
Sides
Braised Collard Greens with Garlic and Vinegar
Collard greens braised slowly with onion, plenty of garlic, chile flakes, and bone broth until silky, then sharpened with cider vinegar.
Caramelized Carrots with Dukkah
Carrots roasted until their edges caramelize, laid over lemony whole-milk yogurt and covered in a crunchy, warm-spiced hazelnut dukkah.
Crispy Jicama Fries with Rosemary
Jicama sticks parboiled, dried, and roasted hot with avocado oil, garlic, paprika, and rosemary until browned and crisp at the edges.
Garlicky Sautéed Broccoli Rabe
Broccoli rabe blanched, then sautéed in garlic-infused olive oil with chile flakes, finished with golden garlic chips, sherry vinegar, and pecorino.
Kohlrabi Slaw
Crisp matchsticks of kohlrabi and tart apple tossed in a mustard and cider vinegar dressing with dill and scallions.
Loaded Cauliflower "Potato" Salad
Tender cauliflower in a tangy sour cream and mustard dressing with sharp cheddar, chives, and crisp fried shallots, loaded like a baked potato.
Pan-Seared Fennel with Parmesan
Fennel wedges seared golden in olive oil, steamed until tender in the same pan, then broiled under a crisp cap of parmesan and finished with lemon.
Roasted Balsamic Brussels Sprouts
Brussels sprouts roasted cut side down until deeply browned, then tossed in the hot pan with balsamic vinegar, thyme, and a pinch of flaky salt.
Roasted Cauliflower Steaks with Salsa Verde
Thick cauliflower slabs roasted deep golden and tender, spooned over with a bright salsa verde of parsley, mint, capers, anchovy, and lemon.
Snacks
Cinnamon Roasted Pecans
Pecan halves tossed in vanilla brown butter, allulose, cinnamon, and sea salt, then slow-roasted until fragrant, toasty, and glazed.
Crab Salad in Endive Leaves
Sweet lump crab folded with lemon, Dijon, crisp celery, and green apple, spooned into cool Belgian endive leaves for a two-bite snack.
Deviled Eggs with Greek Yogurt
Creamy, tangy deviled eggs made with whole-milk Greek yogurt, Dijon, and olive oil, finished with sweet paprika, chives, and dill.
Egg Salad Stuffed Avocados
Ripe avocado halves filled with a creamy, mustardy egg salad flecked with celery, chives, and dill, then dusted with sweet paprika.
Herb-Dressed Sardines
Tinned sardines dressed with parsley, shallot, lemon, and olive oil and spooned over cucumber rounds and endive leaves.
Herbed Labneh with Olive Oil
Whole-milk Greek yogurt strained overnight into thick, tangy labneh, swirled with olive oil, herbs, and za'atar, and served with crisp vegetables.
Shrimp Cocktail with Horseradish Sauce
Jumbo shrimp gently poached with lemon and bay, chilled on ice, and served with a bright, punchy tomato and horseradish cocktail sauce.
Spicy Tuna Cucumber Bites
Cool cucumber rounds topped with diced sushi-grade tuna in a spicy sesame mayonnaise, finished with scallion and toasted sesame.
Trout Cucumber Boats with Dill Cream
Cucumber halves hollowed into boats and filled with a lemony dill cream and flakes of gently poached trout, topped with chives and black pepper.
Crockpot Meals
Chicken Cacciatore
Browned bone-in chicken thighs slow-cooked with tomatoes, sweet peppers, mushrooms, garlic, and rosemary, finished with olives and capers.
Chicken Thighs with Preserved Lemon and Fennel
Bone-in chicken thighs slow-cooked with fennel, onion, preserved lemon, green olives, and warm spices until falling-apart tender.
Eggplant Caponata with Pine Nuts
A slow-cooked Sicilian stew of eggplant, celery, tomatoes, olives, and capers in a tangy vinegar sauce, finished with toasted pine nuts and basil.
Goat Birria
Goat slow-cooked in a guajillo and ancho chile broth until it falls from the bone, served in its deep red consommé with onion, cilantro, and lime.
Monkfish with Saffron and Tomatoes
A saffron-scented tomato and fennel sauce slow-cooked until deep and fragrant, with firm monkfish poached in it for the final half hour.
Turkey Chili with Peppers
Browned ground turkey slow-cooked with red bell peppers, poblanos, jalapeños, tomatoes, and warm chili spices, topped with avocado and sour cream.
Instant Pot Meals
Chicken Vegetable Soup
Chicken thighs pressure-cooked in bone broth with carrots, celery, onion, and thyme, finished with zucchini, kale, lemon, and fresh dill.
Cod Veracruz
Cod fillets poached in a Veracruz sauce of tomatoes, sweet peppers, green olives, capers, and jalapeño, the sauce pressure-cooked in minutes.
Cuban-Spiced Bison Picadillo
Ground bison simmered with peppers, onion, garlic, tomatoes, cumin, oregano, green olives, and capers in a savory, briny sauce.
Egg Roll in a Bowl
Ground turkey browned with ginger and garlic, then pressure-cooked for one minute with cabbage, carrots, and tamari and topped with chili mayo.
Ginger-Scallion Chicken with Bok Choy
Chicken thighs pressure-cooked in a gingery broth until silky, served with tender bok choy and a sizzling ginger-scallion oil.
Shrimp and Okra Gumbo
A Creole gumbo of onion, celery, and green pepper, tomatoes, and okra, thickened by the okra itself, with shrimp poached in at the end.
Squid in Its Own Ink
Tender squid stewed in a glossy black sauce of squid ink, tomato, onion, garlic, and paprika, the Basque classic calamares en su tinta.
Turkey Chile Verde with Tomatillos
Turkey thighs pressure-cooked in a tart tomatillo, poblano, and jalapeño sauce, then shredded and finished with cilantro and lime.
Turkey Meatballs in Marinara with Zucchini
Tender parmesan and herb turkey meatballs pressure-cooked in a garlicky marinara, then simmered with zucchini and finished with fresh basil.
Beverages
Soups
Avgolemono (Greek Egg-Lemon Soup)
Shredded chicken in a silky, tangy broth thickened with whisked eggs and lemon, finished with dill.
Bison and Wild Mushroom Stew
Bison simmered slowly with a mix of mushrooms, onion, carrot, celery, thyme, and rosemary in a rich beef bone broth until tender.
Spanish Romesco Fish Soup
Chunks of white fish poached in a brick-red broth thickened with romesco, a blend of roasted red peppers, toasted almonds, garlic, and sherry vinegar.
Salads
Arugula, Cucumber, and Avocado Herb Salad
Peppery arugula tossed with crisp cucumber, creamy avocado, handfuls of mint, dill, parsley, and chives, toasted sunflower seeds, and a lemon dressing.
Beet, Goat Cheese, and Walnut Salad
Sweet roasted beets over peppery arugula with creamy goat cheese, toasted walnuts, and a shallot and sherry vinaigrette with orange zest.
Butter Lettuce and Herb Salad with Buttermilk Dressing
Soft butter lettuce, crisp celery, avocado, and fresh parsley, dill, and chives in a cool buttermilk dressing, with toasted sunflower seeds for crunch.
Celeriac and Apple Rémoulade
Crisp matchsticks of celery root and tart apple in a creamy mustard and caper dressing, finished with parsley, chives, and toasted walnuts.
Charred Cabbage and Radish Slaw with Ginger
Cabbage charred hard in a hot skillet, then tossed with crisp raw cabbage, radishes, scallions, and a lime and ginger dressing.
Chopped Chicken and Vegetable Salad
Gently poached chicken and crisp August vegetables cut to the same small dice and tossed in a sharp oregano and Dijon vinaigrette.
Chopped Salmon and Avocado Salad
Slow-roasted salmon in big flakes over chopped romaine, fennel, radish, cherry tomatoes, and avocado, tossed in a lemon, dill, and caper vinaigrette.
Citrus Avocado Winter Greens Salad
Peppery watercress and arugula with orange and clementine segments, creamy avocado, toasted almonds, and mint, dressed with a shallot citrus vinaigrette.
Endive Salad with Pear, Blue Cheese, and Walnuts
Crisp Belgian endive with thin slices of ripe pear, toasted walnuts, and blue cheese, tossed in a Dijon and cider vinaigrette with chives.
Fennel and Citrus Salad with Pistachios
Shaved fennel and rounds of orange and grapefruit dressed in olive oil and lemon, scattered with toasted pistachios and fennel fronds.
Mixed Herb Salad with Sumac
Whole leaves of parsley, mint, dill, cilantro, and basil tossed with cucumber, radish, and shallot in lemon, olive oil, and tart sumac.
Radicchio Salad with Creamy Mustard Dressing
Torn radicchio and romaine tossed in a creamy, tangy Dijon and yogurt dressing with chives and toasted walnuts.
Shaved Celery and Parmesan Salad with Pomegranate
Crisp celery sliced paper thin with its pale leaves and parsley, dressed in lemon and olive oil, and topped with parmesan, pomegranate, and pine nuts.
Shredded Brussels Sprouts Salad with Lemon and Pecorino
Raw Brussels sprouts shaved thin and tossed in lemon and olive oil with toasted almonds and shards of pecorino romano.
Snap Pea and Radish Salad with Mint
Raw snap peas and radishes sliced thin and tossed with fresh mint, lemon, and olive oil, then topped with feta and toasted pistachios.
Spring Greens with Strawberries and Feta
Butter lettuce, arugula, and watercress with April strawberries, feta, radishes, mint, and toasted almonds in a strawberry shallot vinaigrette.
Warm Mushroom and Spinach Salad with Shallot Vinaigrette
Seared cremini and shiitake mushrooms tossed with baby spinach in a warm shallot and sherry vinaigrette, with toasted walnuts and shaved parmesan.
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