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 picks
Monthly Picks
Nine recipes for every month of the year, one each of breakfast, lunch, dinner, a side, a salad, a snack, a dessert, a crockpot meal and an Instant Pot meal, so each month is a week of meals with no protein twice.
January
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.
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.
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.
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.
Creamy Ricotta Cinnamon Dip with Pears
Whole-milk ricotta whipped silky with cinnamon, vanilla, and orange zest, topped with toasted pistachios and served with crisp slices of winter pear.
Warm Vanilla Pear Yogurt Bake
Pears roasted soft with butter and vanilla, then baked under a creamy Greek yogurt custard and topped with toasted hazelnuts, served warm.
Beef and Garlic Cabbage
Beef chuck slow-cooked with a whole head of garlic in a paprika and tomato broth, then finished with tender cabbage wedges and a hit of fresh garlic.
Sausage, Cauliflower, and Spinach Soup
Homemade fennel sausage browned in the Instant Pot, then cooked with cauliflower and broth, half puréed until creamy, and finished with spinach.
February
Baked Strawberry Vanilla Custard
Silky vanilla bean custard of eggs, whole milk, and cream baked over diced strawberries, topped with fresh berries and toasted almonds.
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.
Creamy Tuscan Salmon with Spinach
Seared salmon finished in a garlicky parmesan cream sauce with sun-dried tomatoes, wilted spinach, and fresh basil, all in one skillet.
Parmesan Roasted Asparagus
Asparagus roasted hot on a preheated pan, then crowned with garlicky parmesan that melts and crisps, finished with lemon juice and zest.
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.
Seared Steak Bites with Horseradish Cream
Cubes of sirloin seared hard in a hot skillet, tossed with garlic, thyme, and butter, and served with a cool, sharp horseradish and chive cream.
Strawberries with Cocoa Mascarpone Dip
Fresh strawberries for dipping into a thick, velvety mascarpone whipped with bloomed cocoa and vanilla, finished with toasted hazelnuts.
Chicken Cacciatore
Browned bone-in chicken thighs slow-cooked with tomatoes, sweet peppers, mushrooms, garlic, and rosemary, finished with olives and capers.
Shrimp Scampi with Zucchini Noodles
Garlicky shrimp pressure-cooked in lemony broth, then tossed with zucchini noodles in a glossy butter sauce with parsley and chili flakes.
March
Spring Vegetable Egg Bake
Eggs baked over buttery leeks, the first asparagus of spring, and wilted spinach, with pockets of goat cheese, dill, chives, and lemon zest.
Salmon Niçoise Salad
Roasted salmon over butter lettuce with crisp green beans, eggs, cherry tomatoes, radishes, and Niçoise olives in a lemony anchovy vinaigrette.
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.
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.
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.
Cottage Cheese Stuffed Peppers
Red bell pepper boats roasted until sweet, filled with whipped cottage cheese, parmesan, garlic, and scallion, and baked until puffed and golden.
Almond Shortbread with Orange Zest
Buttery slice-and-bake shortbread rounds made with almond flour and allulose, fragrant with orange zest and vanilla, and baked to golden edges.
Brisket and Cabbage with Pickling Spices
Fresh beef brisket rubbed with toasted pickling spices and slow-cooked with cabbage, carrots, and onion, served with a horseradish cream.
Chicken Vegetable Soup
Chicken thighs pressure-cooked in bone broth with carrots, celery, onion, and thyme, finished with zucchini, kale, lemon, and fresh dill.
April
Carrot Cake Breakfast Bowl with Greek Yogurt and Walnuts
Thick Greek yogurt under warm spiced carrot and apple, a swirl of orange cream cheese frosting, and toasted walnuts for crunch.
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 Lamb with Carrots and Yogurt Sauce
A boneless leg of lamb rubbed with garlic, rosemary, and lemon, roasted over carrots that cook in its juices, with a cool cumin and mint yogurt sauce.
Steamed Artichokes with Lemon-Garlic Butter
Whole spring artichokes steamed over lemon, garlic, and bay until tender, served with warm lemon-garlic butter for dipping, leaf by leaf.
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.
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.
Strawberry Rhubarb Fool
Tart rhubarb and strawberries cooked into a quick compote, then rippled through vanilla whipped cream and mascarpone and topped with toasted almonds.
Mustard and Herb Pork Roast
A seared pork shoulder coated in Dijon, garlic, rosemary, thyme, and sage, slow-cooked over fennel and onions and served with a creamy mustard sauce.
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.
May
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.
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.
Salmon with Asparagus and Garlic Butter
Salmon fillets and spring asparagus roasted together on one pan, then topped with a melting garlic, lemon, and herb butter.
Sautéed Green Beans with Almonds
Crisp-tender green beans steamed and seared in one skillet with garlic and shallot, then tossed with butter-toasted almonds and lemon.
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.
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.
Strawberry Shortcakes with Whipped Cream
Tender almond flour shortcakes split and filled with juicy allulose-sweetened strawberries and a cloud of real whipped cream.
Beef Barbacoa Lettuce Wraps
Beef chuck slow-cooked with ancho chile, garlic, lime, and warm spices until it shreds, piled into romaine with pickled onion and avocado.
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.
June
Berry and Ricotta Breakfast Bowl with Toasted Almonds
Lemony whipped ricotta under warm burst blueberries and fresh June strawberries, finished with butter-toasted almonds and hemp seeds.
Grilled Lamb Burgers with Feta and Cucumber
Lamb burgers seasoned with garlic, mint, and oregano, grilled until charred and served in butter lettuce with smashed feta, tomato, and pickled cucumber.
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.
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.
Tomato, Mozzarella, and Basil Salad
Ripe tomatoes salted until they run with juice, layered with torn fresh mozzarella and basil, and dressed with good olive oil and flaky salt.
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.
Fresh Berries with Whipped Yogurt Cream
June berries macerated with lemon and mint until they run with juice, spooned over a cool, tangy cream of whipped heavy cream and Greek yogurt.
Ropa Vieja
Cuban flank steak slow-cooked with peppers, onions, tomatoes, and cumin until it shreds into tender strands, finished with green olives and capers.
Cilantro Lime Shrimp
Shrimp pressure-cooked in a garlicky lime butter broth, tossed with cauliflower rice and red pepper that soak up the sauce, and showered with cilantro.
July
Steak and Egg Breakfast Skillet
Seared sirloin sliced over mushrooms, peppers, onions, and spinach, with eggs cooked right in the same skillet and July cherry tomatoes on top.
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.
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.
Grilled Zucchini with Lemon and Mint
Thick planks of summer zucchini charred on a hot grill, then dressed while warm with lemon, garlic oil, torn mint, and toasted pistachios.
Tomato, Cucumber, and Feta Salad
Ripe July tomatoes and crisp cucumber with red onion, Kalamata olives, oregano, and good olive oil under a thick slab of feta.
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.
Coconut Blueberry Ice Pops
Creamy vanilla coconut milk swirled with jammy, lime-bright July blueberries and frozen into ice pops for the hottest afternoons.
BBQ Pulled Pork
Spice-rubbed pork shoulder slow-cooked until it falls apart, tossed in a tangy tomato and cider vinegar barbecue sauce, and piled into lettuce cups.
Cod Veracruz
Cod fillets poached in a Veracruz sauce of tomatoes, sweet peppers, green olives, capers, and jalapeño, the sauce pressure-cooked in minutes.
August
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.
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.
Ground Beef and Zucchini Skillet
Ground beef simmered with tomato, cinnamon, and oregano, folded with browned zucchini, and finished with feta, dill, and lemon in one skillet.
Sautéed Summer Squash with Basil
Yellow summer squash seared golden in olive oil, finished with garlic, butter, lemon, and torn basil, and topped with parmesan and toasted pine nuts.
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.
Cheese Roll-Ups with Cucumber
Thin slices of mozzarella spread with chive and lemon cream cheese and rolled around crisp cucumber spears and fresh basil leaves.
Plum Almond Galette
Late-summer plums with cardamom and lemon baked in a free-form, buttery almond flour crust, glazed with their own juices and served with whipped cream.
Italian Sausage and Peppers
Homemade fennel sausage browned and slow-cooked over green and red peppers and onions in a garlicky tomato sauce, finished with basil and parmesan.
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.
September
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.
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.
Chicken and Broccoli Bake
Browned chicken thighs and broccoli baked in a reduced Dijon and lemon cream under a parmesan and almond crust until bubbling and golden.
Sautéed Swiss Chard with Garlic and Lemon
Rainbow chard cooked stems first, then leaves, in olive oil with golden slivered garlic and chili, finished with lemon zest and juice off the heat.
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.
Pimento Cheese with Celery
Sharp cheddar grated by hand and stirred with pimientos, avocado-oil mayonnaise, cream cheese, and cayenne, served with cold, crisp celery sticks.
Baked Apples with Cinnamon and Yogurt
Whole apples filled with walnuts, butter, and cinnamon, baked until tender in their skins, and served warm over cool cardamom Greek yogurt.
Beef Short Ribs with Horseradish
Bone-in short ribs browned hard, slow-cooked with vegetables and bone broth until tender, finished with a horseradish gravy and gremolata.
Pork and Vegetable Stew
Pork shoulder pressure-cooked with tomatoes, rosemary, and garlic, with carrots, celery, mushrooms, and green beans added late so they hold their shape.
October
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.
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.
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.
Roasted Spaghetti Squash with Parmesan and Sage
Roasted spaghetti squash strands tossed in nutty brown butter with crisp fried sage, garlic, Parmesan, lemon zest, and plenty of black pepper.
Kale Salad with Pecorino and Toasted Pumpkin Seeds
Massaged lacinato kale ribbons in a garlicky Dijon and lemon dressing with pickled shallot, shaved pecorino, and spiced toasted pumpkin seeds.
Cinnamon Roasted Pecans
Pecan halves tossed in vanilla brown butter, allulose, cinnamon, and sea salt, then slow-roasted until fragrant, toasty, and glazed.
Cranberry Orange Crumble
Fresh cranberries and orange segments baked under a buttery almond flour and sliced almond crumble, served warm with softly whipped cream.
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.
Roasted Cauliflower and Sage Soup
Deeply roasted cauliflower pressure-cooked in bone broth with sage butter and onion, blended velvety with cream and Parmesan, topped with crispy sage.
November
Spiced Apple Dutch Baby
An almond flour Dutch baby baked over cinnamon apples in a hot skillet until puffed and golden, finished with lemon and a spoonful of Greek yogurt.
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.
Herb-Roasted Cornish Hens with Lemon
Cornish hens roasted with garlic herb butter under the skin over fennel and red onion, finished with roasted lemon squeezed into the pan juices.
Mashed Cauliflower
Cauliflower and garlic steamed until very tender, steamed dry, and mashed with butter, sour cream, and chives into a fluffy, rustic mash.
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.
Rosemary Parmesan Crisps
Lacy, golden crisps of baked parmesan flecked with fresh rosemary and black pepper, ready in about 15 minutes and crunchy to the last bite.
Pecan Pie Bars
A buttery almond flour shortbread crust under a glossy filling of toasted pecans, butter, cream, and eggs sweetened with allulose.
Beef Pot Roast with Vegetables
Chuck roast browned hard and slow-cooked with carrots, turnips, celery, onions, garlic, and herbs until fork-tender in a rich, savory gravy.
Creamy Mushroom Soup with Thyme
Cremini mushrooms browned in butter and pressure-cooked with onion, garlic, thyme, and bone broth, blended and finished with cream and lemon.
December
Gingerbread Spiced Egg Bake
Eggs and whole-milk ricotta baked with ground and fresh ginger, cinnamon, and clove under toasted pecans, served warm with Greek yogurt.
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.
Roasted Beef Tenderloin
A center-cut beef tenderloin seared, roasted with whole shallots and broccolini, and sliced under melting garlic-herb butter.
Creamed Spinach
Two pounds of fresh spinach wilted, squeezed dry, and folded into a reduced cream sauce with shallot, cream cheese, parmesan, and nutmeg.
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.
Crab-Stuffed Mushrooms
Cremini caps roasted, filled with lump crab, cream cheese, lemon, and chives, and baked under a golden almond flour and parmesan topping.
Cocoa Almond Truffles with Orange Zest
A silky cocoa, cream, and almond butter ganache steeped with orange zest, rolled into truffles and coated in cocoa or toasted almonds.
Fresh Ham with Orange and Clove
A fresh ham rubbed with orange zest, clove, and garlic, slow-cooked on fennel, carrots, and onions, and served with a fresh orange and parsley relish.
Chicken Paprikash
Chicken thighs pressure-cooked with sweet Hungarian paprika, onions, and red peppers, finished with sour cream, over buttered cauliflower rice.
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