Crab Cakes (with almond flour)

I’m feeling very fortunate to be spending most of this summer in Maine - and we have really been embracing the seaside cuisine - lobster and crab have become a part of our regular diet. The other day we had very little in our fridge for dinner, except for crab, some salad greens, avocado and some tomatoes. These crab cakes came together in no time, but they were so fresh and delicious. I baked them but you can also pan sear them for that extra crisp crust. Enjoy these over greens with a good squeeze of lemon juice, some olive oil and sea salt and it’s the perfect meal!

Ingredients:

(Makes 6 crab cakes)

• 1 lb of fresh, lump crab meat

• 1 egg, beaten

• ½ cup almond flour

• ¼ cup parsley, chopped

• 1 tbsp Dijon mustard

• Juice from ½ a lemon

• ½ tsp salt

• ¼ tsp pepper

Directions:

• Preheat oven to 450 degrees

• Grease a baking sheet with olive oil, avocado oil, or butter

• Drain your crab meat and put into a large bowl. Add in all other ingredients and mix until well combined. 

• Form 6 crab patties and place them on the baking sheet. Drizzle the tops with olive oil. 

• Bake for 12 minutes

Note: Alternatively, you can pan sear for 3-4 minutes per side in olive oil, avocado oil, or butter over medium heat

Greek Turkey Burger with Tzatziki Sauce

I used to hate turkey burgers because I thought they were so bland and boring. So I tried spicing things up and adding in lots of delicious Mediterranean flavors to these patties and they were honestly so delicious. Serve these with a big spoonful of tzatziki sauce alongside some roasted sweet potato “fries” and a side salad and you have your perfect, easy summer meal.

Ingredients:

• 1 lb ground turkey

• ⅓ cup crumbled feta cheese 

• ⅓  cup finely chopped red onion 

• 1 teaspoon dried oregano

• ½ tsp salt

• ¼ tsp pepper

For the tzatziki sauce:

• 1 cup plain Greek yogurt (I prefer 2%)

• 1 medium cucumber, grated

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp fresh dill, minced

• 1 clove garlic, minced

• ¼ tsp salt

• Pinch of black pepper

Directions:

• Add all turkey burger ingredients to a mixing bowl and combine with your hands

• Shape into four patties

• Cook on a grill or stovetop over medium heat for 4-5 minutes per side (or until internal temperature is 165°F)

• To make the tzatziki sauce, place the grated cucumber on a paper towel and squeeze out the excess water. Mix it with the Greek yogurt, lemon juice, dill, garlic, salt, and pepper.

Turmeric Ginger Smoothie

A tropical and nutrient-rich anti-inflammatory smoothie! This smoothie not only looks vibrant and beautiful, it tastes delicious and is loaded with beneficial ingredients! Curcumin, a substance in turmeric, is high in antioxidants and is a powerful anti-inflammatory. A pinch of black pepper helps your body to absorb more of the curcumin (you won’t even taste it!). Ginger is also an excellent anti-inflammatory, plus it can help fight infection and aid in digestion. There’s fiber from the fruit and protein from the Greek yogurt which will help keep you full all morning long :)

Ingredients:

• ¾ cup frozen pineapple chunks (mango works too)

• 1 banana, frozen

• 1 tsp fresh ginger, minced

• 1 tsp ground turmeric 

• ½  cup plain Greek yogurt (I like 2%)

• ¾ cup dairy or non-dairy milk

• Pinch of black pepper

Directions:

• Blend together and enjoy!

Strawberry Banana Muffins

These strawberry banana muffins are such a treat! It’s hard to believe they are only sweetened with a dash of maple syrup! Strawberries are now in season, so when ripe, they add just the perfect amount of added sweetness! These are baby approved, and parents too!

Ingredients:

(Makes 12 muffins)

• 2 ripe bananas, mashed

• 3 eggs, whisked

• ¼ cup plain yogurt

• ¼ cup coconut oil, melted and cooled

• 1 tbsp maple syrup

• 1 tsp vanilla

• 2 cups almond flour

• 1 tsp baking soda

• 6-8 strawberries, diced

Directions:

• Preheat the oven to 350 degrees F

• In a large mixing bowl, add mashed bananas, whisked eggs, yogurt, coconut oil, maple syrup, and vanilla. Stir until well combined.

• In another mixing bowl, combine almond flour with baking soda, and then add in the wet ingredients. Then mix in the strawberries with a spatula. 

• Line a muffin tin with baking cups and then spoon the batter into the cups. It should make 12 muffins.

• Bake for 25 minutes or until cooked through

• Cool and then enjoy!

Citrus and Avocado Grilled Shrimp

I love cooking with shrimp because it feels so elegant, but it takes so little time to prepare. I used oranges for this, but to be completely honest, while the flavor was great, about half of the oranges fell off while grilling. A great substitute for the orange slices would be pineapple chunks! They’re sturdier, but they still add a nice sweet flavor.

Ingredients:

Skewers made - off to the grill

(serves 2)

• ½ lb large shrimp, peeled and deveined

• 1 orange

• 1 ripe avocado, cut into bite-sized chunks

• 4 tbsp olive oil

• 2 tbsp chopped fresh basil

• 1 tsp red wine vinegar

• Juice from 1/2 a lime

• Salt and pepper to taste

Directions:

• Zest the orange and set the zest aside

• Peel and cut the orange into segments (like this). Then squeeze the juice into a small bowl.

• To that bowl, add the orange zest, 2 tbsp olive oil, chopped basil, 1 tsp red wine vinegar, the juice from 1/2 a lime, and a pinch of salt and pepper to the bowl. Mix until combined and then set aside.

• Preheat your grill to medium-high heat (or use a grill pan on the stove top)

• Assemble skewers with one shrimp, followed by an avocado chunk, an orange chunk, and then another shrimp. Aim for 3 shrimps per skewer. Sprinkle with salt and pepper and drizzle with remaining 2 tbsp of olive oil

• Grill skewers for about 2 minutes per side or until shrimp are pink and opaque.

• Remove from heat and serve with dressing drizzled on top

Spaghetti Squash with Pesto, Leeks, and Peas

This is a perfect weeknight meal full of tasty vegetables and herbs. It’s bright, colorful, and flavorful! If you’re looking to bulk it up, you can opt to add in some sliced chicken breast, shrimp, or even bake some mozzarella on top. 

Ingredients:

• 1 medium spaghetti squash, sliced in half lengthwise with seeds removed

• 3 tbsp olive oil

• 1 cup frozen peas, thawed

• 3 large leeks, with the dark green ends removed, and thinly sliced (make sure to clean well)

• 2 cloves of garlic, minced

• Zest from one lemon

• Salt and pepper to taste

• Optional - parmesan to sprinkle on top

For the pesto:

• 2 cups fresh basil, packed

• ¼ cup olive oil

• 3 tbsp pine nuts

• Juice from one lemon (about 2 tbsp)

• 1 large clove of garlic, peeled and smashed

• Salt and pepper to taste

Directions:

• Preheat oven to 400 degrees F.

• Drizzle insides of each squash half with olive oil (about 1 tbsp total) and sprinkle with salt and pepper. Place them cut side down on a baking sheet and roast for 45-55 minutes, or until the flesh of the squash is easily pierced with a fork. Let cool.

• While the squash roasts, prepare your pesto by adding all ingredients to a food processor and blend until smooth.

• Once squash has cooked and cooled, remove the insides with a fork into a large bowl.

• In a large saucepan over medium heat, add the remaining 2 tbsp of olive oil and leeks. Sprinkle with salt and pepper and cook until soft, about 5 minutes. Add in the garlic, the peas, and lemon zest, and continue cooking for 2 minutes. Remove from heat.

• Combine the squash with the leeks/peas mixture. Add in ½ the pesto and toss to combine. Keep adding pesto until the squash is coated. Then serve.

• Optional - top with grated parmesan cheese

Super Simple Baked Chicken Thighs

This recipe was actually created as I was preparing some chicken for Emery. I wanted her first exposure to chicken to be flavorful, not bland. I also wanted it to be quick and easy for me to prepare! If you’re making this for your babies or toddlers, just limit the salt on their chicken pieces. For me, I loved having this chicken sliced on top of greens for lunch. Filling, flavorful, and healthy!

Ingredients:

Emery enjoying her chicken, with roasted sweet potatoes and pureed black beans!

• 4 boneless, skinless chicken thighs 

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tsp onion powder

• 1/2 tsp salt

• ¼ tsp pepper

Directions:

• Bring chicken out of the refrigerator 20-30 minutes before cooking

• Preheat oven to 400 degrees F

• In a bowl, combine garlic powder, cumin, onion powder, salt and pepper. Mix to combine. Add chicken thighs and olive oil and mix until chicken is covered in spices.

• Bake chicken thighs on a baking dish for 20-30 minutes (thin pieces should only take 20 minutes), or until the internal temperature is 165 degrees F. Let the chicken rest for a few minutes before serving.

Parsnip and Leek Soup

This soup is so simple to make - you only need a few ingredients, but it is packed with flavor! It’s perfect as a first course at dinner or for a cozy, comforting lunch. You can really substitute any roasted root vegetable here - or you can get creative and try a combination, like parsnip and carrot or celery root. If you’re feeling extra adventurous, try adding in some herbs like rosemary or thyme! TIP: Roast the veggies well in advance if you’re short on time. Whenever I have a free 10 minutes these days, I will roast my vegetables for that night’s dinner or for soups - then everything else can come together so quickly :)

Ingredients:

• 8-10 medium-sized parsnips, peeled and cut into matchsticks

• 3 leeks, cleaned, white and pale green parts only, sliced lengthwise and then into 1/4-inch slices

• 1/2 yellow onion, diced

• 4 cups chicken broth

• 3 tbsp olive oil

• Salt and pepper to taste

Directions:

• Preheat oven to 400 degrees F

• Toss parsnips with 2 tbsp olive oil and salt and pepper. Roast on a baking sheet for 30-35 minutes or until easily pierced with a fork.

• Meanwhile, sauté the leeks and onion over medium heat with the remaining olive oil and a pinch of salt. Stir frequently and cook until tender, around 8-10 minutes.

• Add roast parsnips, cooked leeks and onions, and chicken broth to a blender and blend until smooth. If needed, add in water or more chicken broth to thin out the soup. 

Frozen Peanut Butter Banana Snack Bars

These are the perfect snack or dessert for my fellow peanut butter lovers out there! They taste like such a decadent treat, but they are made from just a few simple and healthy ingredients! The peanut butter banana combo is tough to beat in my opinion. You can add in some chocolate chips if you want to make them feel a bit more special.

Ingredients:

For the crust:

• 1 cup almond flour

• ¼ cup ground flax

• ¼ cup maple syrup

• 3 tbsp coconut oil, melted

• 1 tbsp cinnamon

• ⅛ tsp salt

For the filling:

• 1 cup smooth peanut butter

• 1 ½ bananas

• ¾  cup water 

• 3 tbsp coconut oil

• 3 tbsp maple syrup

• 1 tsp cinnamon

• 1 tsp vanilla extract

• ⅛ tsp salt

Directions:

• Line an 8x8 baking dish with parchment paper

• Add all ingredients for the crust into a mixing bowl and combine with a spatula.

• Using the spatula or your hands, press the crust mixture into your baking dish creating an even layer.

• In a blender, combine all ingredients for the filling. Blend until smooth and pour on top of crust.

• Freeze for 3-4 hours or until set. Then cut into squares and enjoy! Store remaining bars in the freezer in an airtight container.

Spinach, Tomato, and Goat Cheese Egg Cups

This is the perfect make-ahead breakfast! This recipe makes 12 egg cups that are full of flavor, rich in protein (from the eggs), and are a good source of fiber (from the veggies). They’ll keep you satisfied and full all morning long! Store them in your fridge and reheat them each morning for a quick and easy healthy breakfast. Feel free to get creative with this recipe - you can swap feta for the goat cheese or peppers for the tomatoes for example!

Ingredients:

• 12 eggs

• ¾ cup cherry tomatoes, quartered

• 1 cup (packed) spinach, chopped

• ½ cup goat cheese, crumbled

• 1 tbsp olive oil

• ½ tsp salt

• ¼ tsp pepper

Directions

• Preheat oven to 350 degrees F

• Grease all 12 muffin cups with olive oil.

• In a mixing bowl, whisk eggs with salt and pepper. Pour egg mixture evenly among all 12 muffin cups.

• In each muffin cup, add in tomatoes, spinach, and goat cheese. Stir with a spoon.

• Bake for 20 minutes or until eggs are set.

Fennel, Orange, and Avocado Salad

This bright and colorful salad is as flavorful as it is beautiful! It also takes 5 minutes to prepare - an added bonus. I personally love serving this with a hearty, winter meal like a stew or pasta. The tang from the citrus and creamy avocado provides perfect balance for a heavier main course. Or top this with chicken and/or nuts (toasted almonds, pistachios, and pine nuts would be a great addition) for a satisfying lunch!

Ingredients:

(serves 4)

• 2 large handfuls of arugula

• 1 head of radicchio, sliced thin

• 1 fennel bulb, sliced thin

• 2 oranges, peeled and sliced in rounds

• 1 avocado, sliced

For the dressing:

• ¼ cup extra-virgin olive oil

• 2 tablespoons lemon juice

• ½ teaspoon Dijon mustard

• Salt and pepper to taste

Directions:

• Whisk together the dressing ingredients. Toss it with the arugula and radicchio and place in a serving bowl/dish. (You may not need all the dressing - you can always save the extra)!

• Top with sliced fennel, orange, and avocado and serve!

Jerk Chicken with Pineapple Salsa

We’re in Florida and I’ve been craving some island-y, tropical meals. Last night, we decided to spice it up! Here’s a recipe for a jerk chicken with a pineapple avocado salsa that was so flavorful and delicious. I served this with coconut brown rice - my new favorite. Enjoy :)

Ingredients:

For the Jerk Chicken:

• 4 skinless, boneless chicken breasts

• ¼ cup olive oil

• 2 limes, zested and juiced

• 2 tsp paprika

• 2 tsp garlic powder

• 2 tsp cumin

• 2 tsp salt

• 1 tsp pepper

• 1 tsp cinnamon

• ½ tsp allspice

For the Pineapple Salsa:

• I cup finely diced fresh pineapple

• 1 avocado, cubed

• 1 lime, juiced

• ¼ red onion, finely diced

• ¼ cup fresh cilantro, chopped

• Salt to taste

Directions:

• In a baking dish, bowl, or ziplock bag, combine all marinade ingredients with the chicken. Marinade for at least an hour. 

• 30 minutes before grilling, remove the chicken from the refrigerator so that it comes to room temperature.

• Preheat the grill to medium high. Once hot, cook the chicken for about 5-8 minutes per side (depending on thickness). Remove from the grill when the internal temperature of the chicken is 160-165°F. Let rest for 10 minutes before slicing.

• While chicken rests, combine all salsa ingredients in a bowl.

• Serve the chicken with a heaping amount of salsa on top!

Pumpkin Banana Bread

Pumpkin bread and banana bread are two of my obsessions. I finally decided that I should try a bread that combines the two and WOW is it good! This bread is moist, flavorful, and addictive. We make this and it’s gone within a day - but as with all my baked goods, I know it’s made from wholesome and healthier ingredients so you can enjoy it guilt-free!

Ingredients:

• 1 ½ cups almond flour 

• 2 tbsp coconut flour

• 3 tbsp coconut oil, melted and cooled

• 3 tbsp maple syrup

• 1/4 cup pumpkin puree

• 1 ½ large, ripe bananas, mashed 

• 3 eggs, whisked

• 2 ½ tsp pumpkin pie spice

• ½ tsp cinnamon

• 1 tsp baking soda

• 1 tsp vanilla extract

• ¼ tsp salt

Directions:

• Preheat your oven to 350ºF.

• In a large bowl, combine the masked banana, eggs, pumpkin puree, maple syrup and coconut oil.

• In a separate bowl, combine almond flour, coconut flour, baking soda, salt, pumpkin pie spice, and cinnamon.

• Add the wet ingredients to the dry ones and stir well.

• Pour the batter into a 9x5 loaf pan and bake for 50 minutes.

• Cool before serving.

• If making muffins, bake for 25 minutes.

Celeriac and Potato Mash

A healthier take on mashed potatoes with a unique twist - celery root and potato mash! My mash pictured above was made with these beautiful purple potatoes from a local farm, which I thought added a fun and colorful touch :) You can use any kind of potato here though!

The celeriac (or celery root) adds an earthy and fresh flavor, creating a bit more complexity. Plus, celeriac is packed with antioxidants and is an excellent source of fiber! I think a fun way to step up your dinner presentation game is to have a layer of this (or mashed parsnips, cauliflower, potatoes - whatever it may be) with a flavorful piece of chicken, steak, or salmon placed on top. We topped this with a dijon maple salmon and lots of parsley. For a creamier, richer option, add milk in place of broth. Delicious! 

Ingredients:

• 1 large head of celery root, peeled and cubed

• 3 medium potatoes of your choice, peeled and cubed

• ½ cup chicken or vegetable broth (or whole milk)

• 5 cloves of roasted garlic (directions here)

• 3 tbsp butter or olive oil

• 1 tsp salt 

• ½ tsp pepper 

Directions:

• Boil celery root and potatoes until tender and can pierce easily with fork (about 15 minutes). Drain celery root and potatoes and return them to the pot.

• Add roasted garlic and chicken (or vegetable broth) and then mash (or use immersion blender). If too thick, add some more broth.

• Add salt, pepper, and butter (or olive oil). Stir to combine.

• Taste and adjust seasonings if needed.

Easy Turkey Chili

Not my best photo! Also, this should have simmered for 5 minutes longer to thicken but I was in a rush :) Still super tasty though!

This is the simplest recipe for turkey chili! I’ll make a big pot and then have it for lunches throughout the week. It’s hearty, filling, delicious - and it comes together so quickly! Pictured is a cornbread recipe I was testing out too. That still needs some work :)

Ingredients:

• 2 teaspoons olive oil

• 1 ½ yellow onion, diced

• 2 pounds ground turkey 

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tbsp garlic powder

• 2 (28-ounce) can crushed tomatoes

• ¾ cup chicken broth

• 3 (15 oz) cans beans, rinsed and drained

• Salt and pepper to taste

Directions:

• Heat the olive oil in a large pot over medium high heat. Add the onions and a pinch of salt. Cook, stirring occasionally, until translucent.

• Add the turkey and another good pinch of salt. Cook, breaking up the meat, for about 5 minutes.

• Add the remaining ingredients to the pot and bring to a simmer.

• Cook for 20-30 minutes, stirring occasionally, or until chili has thickened.

• Taste and adjust seasonings if needed!

• Optional: top with cheese, avocado, jalapeños, sour cream, greek yogurt, or anything else you like!

Roasted Root Vegetable Soup

I love having quick and easy lunches ready to go, especially with a new baby around! It helps me make sure I am getting in a delicious and nutritious meal without having to labor over anything. With this soup, I’ll just heat it up, maybe have a side salad to get in some greens, and lunch is served!

This roasted vegetable soup is hearty, cozy and relatively easy to make. The only time consuming part of this recipe includes roasting the root vegetables. I’ve also made this soup with leftover roasted vegetables and in those cases, it comes together incredibly quickly. With this soup, feel free to get creative. Use whatever root vegetables you have on hand! It’s great with any kind of squash or potatoes or the “unusual” winter veggies too, like celery root, turnips, or rutabaga! 

TIP! I bought pre-packaged peeled and diced organic butternut squash for this. That is one vegetable that I do not enjoy cutting up myself!

Ingredients:

• 2-3 cups peeled and diced butternut squash (2 inch pieces)

• 4 parsnips, peeled and cut into 2 inch pieces

• 4 carrots, peeled and cut into 2 inch pieces

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 1/4 cup avocado oil (olive oil will work too)

• 1 tbsp olive oil

• 4 cups chicken broth

• Salt and pepper to taste

Directions:

• Preheat oven to 425 degrees F.

• Arrange squash on one baking sheet and toss with 2 tbsp avocado oil and a large pinch of salt. Arrange parsnips and carrots on another baking sheet and toss with 2 tbsp avocado oil and a large pinch of salt. Roast in oven for about 35-40 minutes, tossing occasionally, until golden brown and tender.

• Once vegetables are almost finished roasting (with about 10 minutes left), heat olive oil in a large pot over medium heat. Add onions and a pinch of salt. Sautee until soft and translucent. Add the garlic and cook for about a minute or two, stirring frequently. 

• Add in roasted vegetables, broth, and another pinch of salt (and pepper). Stir and then bring to a simmer. 

• Using an immersion blender or high speed blender (my preference), blend the soup ingredients until smooth. Taste and adjust seasonings if needed.

• Optional: Top with roasted squash or pumpkin (or squash) seeds, a drizzle of good olive oil, and a pinch of Maldon sea salt.

Healthier Hot Chocolate!

Hot Chocolate is a staple in the winter months! I love having a steaming cup of hot chocolate by the fire on a winter day - nothing says cozier more than that in my opinion! The packaged hot chocolate mixes are full of sugar and unnecessary ingredients, which is why I made a healthier version so I can enjoy my treat and still feel great. Use whatever kind of milk that you prefer when making this recipe, and feel free to add a drop of peppermint or vanilla extract to make it extra special :)

Ingredients:

• 2 cups unsweetened vanilla almond milk (I use MALK or Three Trees)

• 2 tbsp maple syrup

• 2 tbsp unsweetened cocoa powder

Approved my these kiddos too (my nephews)!

Directions:

• Add all ingredients to a pot over and stir to combine over low heat.

• Serve plain or with marshmallows, a candy cane, or whatever you like!

Chocolate Peppermint Bark

Chocolate Peppermint Bark! This is the easiest holiday treat and it’s a lot healthier than some other holiday desserts out there. It takes 5 minutes to make and it feels so festive! This makes for a great homemade gift or it’s perfect to have around the house when you want a sweet treat :) You can also just melt dark chocolate chips, spread it on parchment paper and top it with whatever you like. I love topping it with toasted coconut or pistachios, dried cherries, and sea salt. YUM.

Ingredients:

• 1 cup dark chocolate chips

• 4 drops peppermint extract

• 1 candy cane, crushed

Directions:

• Line a sheet pan with parchment paper

• Melt chocolate either in the microwave or on the stovetop using a double boiler over simmering water

• Once melted, add in the peppermint extract and stir to combine

• Spread the chocolate in an even layer on parchment paper 

• Top with crushed candy canes

• Refrigerate for 15 minutes or until hardened

• Break apart the chocolate pieces and serve!
  

Simmered Garlic White Beans

This is perfect for a cozy night in! You can top these white beans with veggies, cheese, a fried egg or a combo of these things! I had something similar when we got takeout the other day and I was so amazed that some simple white beans could bring so much flavor. Here’s my recipe!

Ingredients:

• 2 cans white beans of your choice, rinsed and drained

• 3/4 cup chicken broth

• 1/4 cup olive oil

• 4 garlic cloves, smashed

• 3 sprigs of rosemary

• 2 tsp apple cider vinegar

• Salt and pepper to taste

Directions:

• In a Dutch Oven, add all ingredients except for the vinegar

• Simmer on the lowest heat for one hour, stirring occasionally. Add more broth if the beans are drying out.

• Add in apple cider vinegar and stir.

• Serve with shaved parmesan or veggies like kale and mushrooms.

Pumpkin Pancakes

I love pancakes on a weekend morning and these ones are perfect for a fall day! These are made with a few simple and healthy ingredients so you can indulge and enjoy. Serve with some sliced bananas and a drizzle of maple syrup or a drizzle of almond butter for some extra protein!

Ingredients:

(makes 6-8 pancakes)

• 1 small banana, mashed

• 1/4 cup canned pumpkin

• 1/2 cup almond milk

• 2 eggs, whisked

• 1 cup almond flour

• 1 tsp pumpkin pie spice

• 1/2 tsp baking soda

Directions:

• In a mixing bowl, combine eggs, banana, pumpkin, and almond milk.

• Add in almond flour, pumpkin pie spice, and baking soda. Mix until the batter is smooth.

• Heat a pan over medium heat and add coconut oil to the pan.

• Add batter to the pan and cook for 2-3 minutes per side.

• Continue this process until you’ve made all of your pancakes!