Shavuot is upon us! The holiday of receiving the Torah and eating dairy! Here are your menu plans that will keep your meat eaters happy and your dairy lovers cheering! You can make both meals up to two days in advance, just be sure to garnish and dress the last minute before serving! Enjoy these healthy and colorful Shavuos recipes that will give you energy to really enjoy the Holiday to its fullest! Click here to learn how to maximize having festive flowers in your home on a budget!
Zucchini pasta
If you want to be healthier, make extra zucchini strips and only half a box of pasta!
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Ingredients:
- 1 box whole wheat spaghetti
- 5 tablespoons extra virgin olive oil
- 10 cloves garlic peeled and chopped
- 2 zucchinis
- 2 yellow zucchinis
- 1 cup white wine
- 1 teaspoon honey
- 1 1/2 teaspoon salt pink Himalayan
- 1 cup fresh basil chopped
- 1 1/2 cups parmesan grated
Directions:
- Place a large pot mostly filled with water on stove top. Add a generous amount of salt and bring to a boil. Add spaghetti and cook 8 minutes. Until al dente. Drain and set aside.
- Using a peeler, peel all the zucchinis until the core, in long thin strips.
- Prepare a large skillet on high heat. Add 4 tablespoons of olive oil and get hot. Add garlic and zucchini and cook for 3 minutes, mixing often.
- Add wine and honey and cook on high heat for 6 minutes, mixing periodically.
- Add pasta and remaining olive oil and salt. Mix well and cook for three more minutes.
- Add basil and Parmesan right before serve.
Notes & Tips:
If you can’t find yellow zucchinis just use more green ones!
Rocket salad
Rocket leaves are also known as arugula and have a peppery flavor. They are extremely high in nutritional value and will make your salad beautiful and more powerful in flavor. If you cannot find them, feel free to use baby spinach or kale.
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Ingredients:
- 6 ounces rocket leaves
- 2 ounces watercress optional
- 1 red pepper finely chopped
- 1 cup cherry tomatoes
- 4 ounces lox chopped (optional)
- 1 cup fresh mozzarella cheese chopped
- 2 scallions chopped
- 4 lemons juiced
- 1/2 cup extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon salt pink Himalayan
Directions:
- In a jar, add the pepper, scallions, lemon juice, oil, honey and salt. The longer that the dressing sits, the better - but can also be served right away.
- Add the rest of the ingredients in a large salad bowl.
- Add dressing right before serving. Mix well.
Notes & Tips:
Click here for a homemade lox recipe
Sweet potato lasagna
I know this lasagna seems like it has an extra step of making the tomato sauce but it is so quick to just throw it all in a dish and stick it in the oven while the sweet potatoes are roasting! If you really don't want this step feel free to use good quality ready made tomato sauce.
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Ingredients:
- 1/2 box whole grain lasagna ready to bake
- 4 large sweet potatoes
- 2 boxes cherry tomatoes
- 1 onion chopped
- 8 cloves garlic peeled
- 1 cup fresh basil stems removed
- 4 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- 4 tablespoons tomato paste
- 1 1/2 teaspoons salt pink Himalayan
- 14 ounce container ricotta cheese
- 2 cups Parmesan cheese grated
Directions:
- Preheat oven to 450. Place parchment paper in baking pan and add tomatoes, onions, garlic, vinegar, tomato paste, olive oil, basil and half a teaspoon of salt. Mix well and bake uncovered for 45 minutes.
- Place sweet potatoes whole in tin foil and place on baking sheet and bake for 45 minutes.
- Remove tomato mixture from oven and using a wooden spoon squash and smash the tomatoes so they burst. Place lasagna noodles on top of tomato mixture and spread evenly with ricotta and then with softened sweet potatoes. Sprinkle with salt on each layer of sweet potato. Make as many layers as desires ( I only did three) and top with Parmesan cheese.
- Bake covered for 30 minutes and uncovered for 10 more.
Notes & Tips:
I used the lasagna noodles that do not need to be cooked first but if you have the time, use the ones you have to boil first because they have better flavor and consistancy! With this flavor packed lasagna you won't notice you are eating whole wheat noodles!!
Denise with roasted tomato sauce
Everyone cooks the same two fish - salmon and tilapia. And everyone says the same thing - I like fish if it doesn't taste too fishy. So listen carefully to me: fish should never taste fishy. Fish should just taste buttery and delicious. It only tastes fishy if it is poor quality or not fresh. So do yourself and all your fish non-fish lovers a favor and buy some quality fresh fish and you will discover how fish is supposed to taste.
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Ingredients:
- 8 filet Denise fish no skin, no bones
- 2 boxes cherry tomatoes
- 1 teaspoon salt pink Himalayan
- 3 tablespoons extra virgin olive oil
- 10 cloves garlic peeled and sliced
- 2 lemons cut in half
- 1/2 cup garden cress called "Reshed" in Israel
Directions:
- Preheat oven to 475°F. Prepare a large sheet pan with parchment paper. Add the tomatoes, garlic, 2 tablespoons of olive oil and mix well. Bake for 10 minutes.
- Season the fish with salt and place on same baking dish, squeeze the juice from 1 lemon on top and add 1 more tablespoon of olive oil. Cover tightly with tinfoil and bake for 8 minutes.
- Remove from oven and using a wooden spoon, smash the tomatoes (wear an apron!)
- Add the garden cress and the juice from the other lemon and serve.
Notes & Tips:
I used orange and red cherry tomatoes because they create such deep incredible color. Garden cress is a smaller version of watercress (in the sprouts family) and is filled with incredible nutrients. Feel free to substitute it with any fresh herbs or sprouts of your choice.
Grilled shiitake mushroom and fig salad
Besides being a visually beautiful dish, this salad’s combination of salty and sweet will have you going back for seconds and thirds! Roast a few extra heads of garlic to spread on crackers, breads or challah!
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Ingredients:
Lettuce
- 1 cup fresh basil
- 8 shiitake mushrooms separated
- 1 handful green beans stems removed
- 2 teaspoons extra virgin olive oil
- 2 teaspoons Balsamic vinegar
- 4-6 figs cut into fourths
- 1 garlic head top cut off
Vinaigrette
- 2 lemons very ripe, squeezed
- 1 teaspoon whole grain mustard
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
Lettuce
- Preheat oven to 400°F. Place garlic head in tinfoil purse and drizzle with olive oil, close purse and place in oven for 1 hour.
- Prepare a grill pan on high heat. Place green beans in serving bowl and drizzle with olive oil and balsamic vinegar. Place on grill pan. While grilling, place mushrooms in same bowl with leftover dressing. Grill green beans for two minutes and then add the mushrooms for 1 more minute turning once. Return to bowl and let cool.
- Add lettuce, basil and figs. Add dressing right before serve
Vinaigrette
- Squeeze the head of the garlic into a jar. Add remaining ingredients and shake well. Shake well before serve.
Chia pomegranate pudding
This is so easy and SO healthy and so beyond delicious! The seeds turn into little gels of energy that will kick start your day off right.
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Ingredients:
- 3/4 cup chia seeds
- 4 cups milk
- 8 teaspoons honey
- 1/4 teaspoon salt pink Himalayan
- 1 teaspoon cardamom powder
- 4 teaspoons cinnamon
- 2 cups pomegranate seeds
Directions:
- Place four small jars on the counter. In each jar place; 3 tablespoons chia seeds, 1 cup of milk, 2 teaspoons of honey, a pinch of salt, 2 teaspoons cinnamon, ½ teaspoon cardamom and mix well.
- Place in fridge overnight.
- Remove from fridge and serve with pomegranate seeds or your favorite chopped fruit.
Notes & Tips:
Feel free to use almond or soy milk
Crostinis with kale salad
I love crostinis, finger food, appetizer party food. But it is so rare to be served such a thing! I created a dinner based on this! There are a lot of steps but I promise the prep shouldn't take longer then ten minutes and the cooking time is another 15 minutes tops. (Prepare all the ingredients in advance so you can do one thing after the other!)
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Ingredients:
- 1 whole wheat french baguette cut into ½ inch slices
- 1/2 cup extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 1 red pepper thinly sliced
- 1 yellow pepper thinly sliced
- 1 green spicy pepper thinly sliced
- 4 king oyster mushrooms thinly sliced
- 12 ounces salmon skin and bones removed
- 4 scallions chopped
- 3 tablespoons honey
- 1 tablespoon dried thyme
- 1 teaspoon salt pink Himalayan
- 2 lemons freshly squeezed
- 2 oranges peeled and sliced, saving core for dressing
- 4 ounces kale thinly chopped
Directions:
- Preheat oven to 400°F. Prepare a baking sheet pan with parchment paper and place sliced bread on top. Place 1/4 cup of olive oil and ½ cup of balsamic vinegar in a large bowl. Brush the bread with the mixture and stick in oven for 6-8 minutes.
- Add the peppers and spicy pepper to the large bowl with marinade and mix well. Place a large skillet on high heat. Add the peppers (without the marinade) and saute for 5 minutes, mixing periodically. Place peppers in a small jar.
- Add the mushrooms to the marinade and mix well. Once peppers are removed, add mushrooms to skillet and saute for 3 minutes. Place in another jar.
- Wipe out the skillet and place back on high heat. Add remaining olive oil and get hot. Sear salmon for 3 minutes per side. Remove and pull apart and place on plate, mix with scallions.
- Divide the remaining marinade among the pepper and mushrooms jars and add 11/2 tablespoons of honey, ½ tablespoon thyme and ½ teaspoon of salt to each and mix well. Add fresh lemon to the peppers, mushrooms and fish.
- Remove bread from oven and place on large cutting board with the variety of crostinis and toppings. (Brie with charred red peppers, Cream cheese with scallions and salmon, goat cheese and mushroom salad)
- After the crostinis are prepared, add kale to a large salad bowl. Add remaining peppers, mushrooms (with their marinade) oranges and scallions to the bowl and mix well.
Notes & Tips:
Another way to serve this is to not “dress” each piece of bread but to make all the toppings and place them in jars on a cheese board, with the cheeses, some fresh grapes, figs, apples, the breads, olives and dates and it will take this whole experience up a notch!
Cheese plate
Whipping up a cheese plate is one of the greatest secrets in last minute hosting, or just the desire to do something special on a whim.
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Ingredients:
- 1 role goat cheese
- 2 tablespoons honey
- 1 tablespoon craisons
- 1 tablespoon Fresh thyme
- 1 tablespoon sundried tomato chopped
Directions:
- Slice cheese carefully and place on wooden board or cheese plate.
- Drizzle honey over each piece.
- Place toppings on top.
- Serve with crackers, apples or just as is. You can add any toppings you wish just don’t forget to add the honey first!
Notes & Tips:
I used goat cheese but if you don’t like goat cheese, use fresh Mozzarella, brie or even feta cheese.
Fish n Chips
This is my version of fish n' chips. I was always disappointed with the lack of flavor of typical fish n' chips and always felt too heavy after. So here is a lighter more fun version that will leave you full but not heavy!
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Ingredients:
- 2 sweet potatoes cut into wedges
- 2 red skinned potatoes cut into wedges
- 3 1/2 teaspoons salt pink Himalayan
- 3 teaspoons curry powder optional
- 2 teaspoons garlic powder
- 1/4 cup extra virgin olive oil
- 4 filet ocean perch fish cut in quarters, skinned
- 1/2 cup coconut oil
- 2 limes freshly squeezed
- 2 lemons freshly squeezed
- 1 serving yogurt
- 1 cucumber finely chopped
- 2 tablespoons dill finely chopped
Directions:
- Preheat oven to 450℉
- Prepare 2 sheet pans with parchment paper and place sweet potato and potato wedges on top, not overlapping too much. Add 2 teaspoons of curry powder, 2 teaspoons of salt, the garlic powder and olive oil. Mix well until all pieces are evenly coated and not overlapping too much. Place in oven and bake for 30 minutes.
- Prepare yogurt in a small bowl. Add cucumber, dill, juice of 1 lemon and set aside.
- Place filet on towels and dry them well. Evenly sprinkle with remaining salt and curry powder. Prepare a non stick pan on high heat. Add 3 tablespoons of coconut oil and get hot. Add the fish in batches. Cook for 1 ½ minutes per side.
- Remove from pan and drizzle with juices from a lemon and lime. Serve right away.
Notes & Tips:
Feel free to add fresh herbs as garnish; parsley, mint, basil, or cilantro. I love using the yogurt dipping sauce for the fish and the chips!
Salmon fettuccine
You can use any pasta for this recipe! My top picks would be orzo, Israeli couscous or thin spaghetti. If you want to make this without pasta, use a spaghetti squash instead!
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Ingredients:
- 1 box fettuccine pasta
- 12 ounces salmon filet no skin or bones
- 1 bunch asparagus bottoms broken off
- 1 red chili pepper seeds removed for less heat
- 1 tablespoon coconut oil
- 1 head of garlic peeled and roughly chopped
- 1/4 cup extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 3 tablespoons honey
- 11/2 teaspoon salt pink Himalayan
Directions:
- Preheat the oven to 375°F. Cook pasta according to directions on box (be sure to add lots of salt to water and not to overcook!)
- Prepare a small baking dish or oven safe bowl with parchment paper add garlic, olive oil, balsamic vinegar and honey. Bake for 45 minutes. Remove from oven.
- Prepare a baking dish with parchment paper, add the salmon, coconut oil, chili pepper and ½ teaspoon of salt. Cover and place in oven for ten minutes. Remove from oven, add asparagus, cover again and cook for 15 more minutes. When fish cools, pull apart into large pieces.
- In a serving dish add the pasta, balsamic glazed garlic, 1 teaspoon of salt and the whole baked fish dish. Serve warm or room temperature.
Sundried tomato salad
This salad dressing makes the salad! If your sundried tomatoes come in olive oil use that oil instead of regular olive oil and it will be even more flavorful. Make double the amount of dressing and use it as a marinade for chicken or in a cold pasta salad!
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Ingredients:
- 4 ounces dark mixed greens
- 1/2 can chickpeas
- 8 cherry tomatoes cut in half
- 1/2 purple onion thinly sliced
- 1/4 cup sundried tomatoes in oil
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt pink Himalayan
- 1 cup fresh basil stems removed
- 1/2 cup Balsamic vinegar
- 2 tablespoons brown sugar
Directions:
- Add sundried tomatoes, oil, salt, basil, vinegar and sugar into a food processor and mix until smooth.
- In a large bowl add the mixed greens, chickpeas, tomatoes, and onion. Dress right before serve.
Notes & Tips:
Taste for salt at the end, sometimes the sundried tomatoes come with salt and sometimes not.There are three things that when in a time pinch I will use from a can instead of fresh : canned chickpeas, canned corn and canned tomatoes. That's it!!!
Peach muffins
These muffins are addictive, moist and perfect in every way. If you want them to be more dessert-y add the chocolate chips. If you want them to be more breakfast-y then leave out the chocolate.
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Ingredients:
- 5 tablespoons coconut oil
- 1/2 cup sugar
- 1 lemon zested
- 1 teaspoon nutmeg zested or 1nutmeg powder
- 3/4 cup plain yogurt
- 1 egg
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt pink Himalayan
- 1 1/2 cups flour white whole wheat
- 1 1/2 cups frozen peaches thinly sliced
- 1/2 cup white chocolate chips optional
Directions:
- Preheat your oven to 375°F. Prepare a baking dish with parchment paper. Prepare 8 baking cups on the tray and spray with olive oil.
- In a large bowl, add the coconut oil, sugar, nutmeg, lemon zest, yogurt, and egg. Whisk well.
- Add the baking powder, baking soda and salt until fully combined.
- Add the flour and peaches and mix well until batter is thick and even.
- Using a spoon, divide between prepared muffin cups. Place in oven and bake for 30 minutes.
Notes & Tips:
If you live in Israel and want an amazing assortment of frozen fruit delivered to your area, visit Nectarina, the most amazing frozen fruit and specialty items online store in Israel. http://nectarina.co/product-category/frozenfruit/
Tomato basil soup
This is an amazingly quick recipe IF you have really good chicken stock or leftover chicken soup. It’s important to have a really good base to have a flavorful soup!If you dont have chicken stock or vegetable stock you can use water, but it will lack the depth!
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Ingredients:
- 1 tablespoon extra virgin olive oil
- 2 leeks finely chopped
- 1/2 chili pepper seeds removed and finely chopped
- 2 tablespoons honey
- 2 cans crushed tomatoes
- 8 cups chicken stock or vegetable stock or water
- 1 cup fresh basil
- 1 can coconut milk
- 1 tablespoon curry powder optional
Directions:
- Prepare pot on high heat. Add olive oil and get hot. Add leeks and onions and mix well let cook for 5 minutes, mixing periodically.
- Add rest of ingredients except basil. Bring to boil and turn down. Let cook for 20-30 minutes.
- Turn off and add fresh basil when ready to serve. Add salt to taste.
Notes & Tips:
If you have a stock that doesn’t have much flavor, your soup won’t either. So always try to have stock in your freezer or make this when you have leftover chicken soup (which you strain and then follow this recipe!)
Click here for my chicken stock recipe. Make a large batch and have ready in your freezer and then you can make soup in minutes!!
Grilled chicken with mango chutney
This is the quickest way to make caramelized onions and it is just so unique and flavorful, it tastes like it took hours to make. If you want to make this even quicker, saute the chicken first in the saute pan (instead of a separate grill pan) and then add a few tablespoons of water and use a wooden spoon to deglaze the pan (scraping up all the brown bits) then add the onions and proceed with regular recipe! (it will taste almost the same but you just won’t get those beautiful grill marks.
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Ingredients:
- 4 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 11/2 teaspoon salt pink Himalayan
- 4 chicken breasts diagonally sliced, making 8 chicken breasts
- 2 purple onions sliced
- 1 onion sliced
- 1 teaspoon garam masala spice blend
- 1 teaspoon curry powder
- 2 mangoes cut into cubes
- 2 teaspoons silan date honey
- 1 red chili pepper seeds removed, finely diced
- 1/2 cup fresh mint stems removed, chopped
Directions:
- Marinate chicken with 2 tablespoons olive oil, 2 teaspoons garlic powder, 1 teaspoon of salt and set aside.
- Prepare a large saute pan on high heat and add 2 tablespoons of olive oil. When hot add onions and mix. Let cook for 8 minutes, mixing periodically. Add ½ cup of water and the garam masala, curry powder and ½ teaspoon of salt and mix well. Cook for 5 more minutes, mixing periodically. Add another ½ cup of water and cook for 10 more minutes, mixing periodically until golden brown.
- Remove from heat and add mangoes,silan and chili pepper.
- Prepare a grill pan on high heat. Add chicken breasts and grill for 3-4 minutes per side. Remove from heat, top with mango chutney and fresh mint right before serve.
Butternut squash and lemongrass short ribs
There is one rule with short ribs; they should melt in your mouth. This easy recipe leaves the short ribs with a buttery and falling off the bone consistency that is both sweet and spicy. Side effects include never being able to eat them in a restaurant again, because yours were just so much better.
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Ingredients:
- 1 butternut squash peeled and cubed
- 1/4 cup extra virgin olive oil
- 2 1/2 teaspoons salt pink Himalayan
- 1 1/2 teaspoons freshly ground black pepper
- 2 pounds short ribs
- 1 onion finely chopped
- 1 chili pepper sliced, seeds removed for less heat
- 2 stalks lemongrass cut in half
- 6 cloves garlic chopped
- 1 can crushed tomatoes
- 1 tablespoon silan date honey
- 1 tablespoon curry powder
- 2 teaspoons garam masala powder
- 1/4 cup fresh mint stems removed, chopped
- 1/4 cup fresh basil stems removed, chopped
Directions:
- Preheat the oven to 350°F. Prepare a baking sheet with parchment paper and add half the butternut squash. Add 3 tablespoons of olive oil and a teaspoon of salt. Bake for 40 minutes or until golden on the outside and soft on the inside.
- Sprinkle the ribs with 1½ teaspoons of salt and pepper. Prepare a Dutch oven on high heat. Add the remaining 1 tablespoon of olive oil and get hot. Add the ribs, in batches if have to and sear for 6 minutes per side. Remove from pan.
- Add the rest of the ingredients (except half of the mint and basil) and mix well, using a wooden spoon to scrape up all the brown bits from the bottom of the pan.
- Add ribs back in and with a spoon place them under the mixture. Add water until ribs are just covered. Cover with lid and place in oven for 4-5 hours, until glazed and falling off the bone.
- Serve with the roasted butternut squash on top and fresh mint and basil.
Notes & Tips:
Lemongrass is a type of grass grown most commonly in Thailand and Vietnam. It has a mild citrus flavor and is used as an herb flavoring in curries. If you can’t find it fresh, try finding it dried, but many supermarkets do carry it in the fresh produce section. Besides of its incredible and unique flavor, lemongrass has a whole list of health benefits, including anti-inflammatory and antidepressant qualities.
Perfect rice
This is a great recipe for Basmati, Persian or long grain rice. It comes out in the perfect non mushy non crunchy fluffy consistency!
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Ingredients:
- 1 cup Basmati rice
- 1 1/4 cup water
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt pink Himalayan
Directions:
- Rinse rice really well and drain. Prepare small pot on high heat. Add olive oil and get hot.
- Add rice and using a wooden spoon mix well. Let stick to sides a bit and add the water and salt and mix again.
- Bring to a boil, cover and simmer for 15 minutes. Turn off flame and don't uncover until ready to eat.
Marinated kale salad
This is one of those recipes that people who don’t like kale start loving kale! Its crunchy, soft and bursting in flavor.
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Ingredients:
- 2 beets peeled and thinly sliced
- 2 sweet potatoes peeled and thinly sliced
- 2 onions peeled and sliced
- 3/4 cup extra virgin olive oil
- 2 1/2 teaspoons salt pink Himalayan
- 1 teaspoon garlic powder
- 1 teaspoon curry powder
- 3 cloves garlic zested
- 1/2 cup rice wine vinegar
- 1 1/2 tablespoons silan date honey
- 2 shallots finely chopped
- 4 ounces kale stems removed, finely chopped
Directions:
- Preheat oven to 450°F. Prepare a large baking sheet pan with parchment paper. Add the beets, sweet potatoes, onions, ¼ cup of olive oil, 1 teaspoon of salt, the garlic powder and curry powder and mix well until evenly incorporated.
- Place in oven and cook for 30-40 minutes or until crunchy.
- Add remaining ingredients except the kale to a serving bowl and mix well. Add the kale and mix well.
- Add the vegetables from the oven right in and mix well. Serve warm, room temperature or cold.
Notes & Tips:
If you don't have shallots, you can use a purple onion!
Salad with potatoes, oranges, and pickled onions
Everyone craves a potato dish at their Shabbos table, so here is one that will get you feeling healthy and good about eating potatoes in moderation, while getting so many other incredible nutrients and superfoods!
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Ingredients:
- 4 potatoes cut into large wedges
- 1/2 cup extra virgin olive oil
- 2 teaspoons salt pink Himalayan
- 1 teaspoon turmeric powder
- 2 purple onions thinly sliced
- 1/2 box sprouts optional
- 2 tablespoons sugar
- 1/2 cup white wine vinegar
- 2 oranges skin removed, sliced
- 4 ounces butter lettuce
Directions:
- In the bottom of the serving bowl (or a jar if you are making this in advance) add the remaining olive oil and salt, the white wine vinegar, sugar and purple onions. Let them sit and marinate for at least an hour and up to 3 days!
- Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper. Add the potatoes, ¼ cup olive oil, 1 teaspoon of salt and the turmeric powder. Bake for 45 minutes or until crunchy on the outside and soft on the inside.
- Add the potatoes and the rest of the ingredients to the serving bowl when ready to eat and mix well.
Foolproof chocolate cupcakes
You can't mess up this recipe, its chocolate, rich, creamy, moist and SO easy! Feel free to add your favorite frosting on top! It also works amazing as a cake, just cook it for 15 more minutes.
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Ingredients:
- 1 cup sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt pink Himalayan
- 1 cup almond milk
- 1/2 cup extra virgin olive oil
- 2 teaspoons vanilla
- 2 eggs
- 1 cup boiling water
Directions:
- Preheat the oven to 350°F degrees.
- Add all of the ingredients together in a large bowl except the boiling water.
- Mix well and fold the hot water into the batter in batches. The batter will be extremely liquidy.
- Prepare muffin tins with olive oil spray and pour the liquid in almost to the top of each. Bake for 30 minutes.
Grilled smoky steak tips
Steak tips are just cut up pieces of amazingly juicy grilled steak - instead of having one whole. I usually like my steaks plain with salt and pepper but this is a fun alternative that will also taste great the next day!
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Ingredients:
- 1/2 cup extra virgin olive oil
- 2 pounds steak
- 1 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 10 cloves garlic peeled
- 1/2 cup Balsamic vinegar
- 2 tablespoons silan date honey
- 1 tablespoon natural smoke flavor
- 1/2 chili pepper seeds removed for less heat, finely chopped
Directions:
- Preheat oven to 400°F.
- Cut steaks into 2 inch chunks. Mix with 2 tablespoons olive oil and salt and pepper.
- Prepare a small bowl (that is oven safe) with the garlic, balsamic vinegar, remaining olive oil and silan. Place in oven and cook for 30 minutes or until garlic is soft.
- Add the chili peppers and natural smoke flavor to the garlic mixture.
- Prepare a grill pan on high heat. Place steaks on grill for 2 minutes per side.
- Remove and place into garlic sauce. Mix well and serve hot.
Notes & Tips:
Natural smoke flavor can be found in any natural shop or in many supermarkets.
Pan roasted whole chicken
If you have a cast iron skillet or Dutch oven or saute pan that goes into the oven, skip the baking dish step and then it will be a one pan wonder!
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Ingredients:
- 1 whole chicken
- 3 tablespoons extra virgin olive oil
- 3 onions thinly sliced
- 1 green chili pepper thinly sliced, seeds removed for less heat
- 1 box cherry tomatoes
- 1 tablespoon fresh ginger finely chopped
- 2 heads garlic
- 2 teaspoons curry powder
- 1 tablespoon garlic powder
- 1 1/2 cups white wine
- 2 cups fresh basil chopped
- 1 tablespoon salt pink Himalayan
- 2 tablespoons silan date honey
Directions:
- Cut the tops off of the heads of garlic and place onto small pieces of tinfoil. Drizzle with 1 tablespoon of olive oil and wrap up like a purse, set into baking dish.
- Preheat the oven to 375°F. Prepare a baking dish with parchment paper. Add the chicken and season evenly with the salt.
- Prepare a large saute pan on high heat, add 1 tablespoon olive oil and get hot. Add the chicken, breast side down and let sear for 3 minutes. Add the onions around the chicken and saute for 3 more minutes, mixing the onions often.
- Turn over the chicken and add the chili pepper and tomatoes and ginger into the onions and mix well. Add 1/2 cup of wine and cook on high heat for 8 more minutes, mixing periodically.
- Place chicken in baking dish, breast side up and add 1 tablespoon of olive oil, evenly coat with the rest of the spices, rubbing it into the chicken skin.
- Add the rest of the ingredients around.( leave a small amount of fresh basil for garnish) Cover and place in oven for 1 hour or until evenly cooked through. Carve when cooled, cover in juice, toppings and fresh basil and serve!
Notes & Tips:
If your garlic isn't really soft, leave it in the oven for longer. Feel free to substitute the basil with some sprigs of fresh rosemary and thyme for a different flavor!
Yellow pear tomato salad
These beautiful tomatoes are called pear tomatoes, they are sweet, robust and full of flavor. You can use any shape, color or size tomato for this salad but please use good tasting and seasonal tomatoes!! Feel free to add fresh mozzarella to this salad!
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Ingredients:
- Two boxes Yellow pear tomatoes or any tomatoes
- 1 cup fresh basil stems removed
- 4 tablespoons extra virgin olive oil
- 1/4 cup white wine vinegar or balsamic vinegar
- 2 cloves garlic crushed
- 1/2 teaspoon salt pink Himalayan
- 1/4 teaspoon freshly ground black pepper
Directions:
- Mix all ingredients together in a bowl and serve.
Notes & Tips:
This lasts up to 5 days in the fridge!
Bean sprouts salad
I know the extra step of glazing the mushrooms seems annoying but I promise it is quick, relatively painless and so worth it!
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Ingredients:
- 4 ounces butter lettuce
- 1 box mushrooms cut in half
- 1/4 cup extra virgin olive oil
- 2 tablespoons soy sauce
- 1/8 cup red wine vinegar
- 1 tablespoon dried thyme
- 1/8 teaspoon salt pink Himalayan
- 1 tablespoon sugar
- 1 cup bean sprouts
- 3 pieces celery sliced
- 1 nectarine sliced
Directions:
- Prepare a saute pan on high heat. Add 2 tablespoons of olive oil and get hot. Add mushrooms and soy sauce and let glaze for 5 minutes, mixing once. Place in salad bowl.
- Add lettuce, sprouts, celery and nectarine.
- In a small jar add remaining olive oil, red wine vinegar, thyme, salt and sugar and shake well. Add to salad when ready to serve.
Notes & Tips:
If you are making this salad alone, add your favorite protein to it, making it into a full meal!
Thin and chewy orange ginger cookies
These are so thin and crunchy and soft all at the same time. I love how you can make it in one bowl and be done! Feel free to add chocolate chips, craisons, chalva or anything else you wish!
| Servings: people USA imperial/metric conversion: |
Print Recipe
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Ingredients:
- 1 orange
- 1 tablespoon fresh ginger zested
- 1/4 cup coconut oil or butter
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt pink Himalayan
- 1 cup oats
- 2 teaspoons kosher gelatin
Directions:
- Preheat oven to 325°F. Prepare 2 large baking sheet pans with parchment paper.
- In a large bowl add the zest of the orange and 1 tablespoon of its orange juice.
- Add the rest of the ingredients and mix well.
- Wet your hands and create small and thin cookies and place them far away from each other on the sheet pan. Bake for 11 minutes. Don’t touch until cooled or they will fall apart!
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