Cilantro Paneer & Chickpea Curry

Serves 4

2 cans chickpeas, drained & rinsed
10 ounce bag spinach
8 ounces paneer, torn in small pieces
1/2 cup cream
1/2 cup cilantro sauce (see below)
2 Tbsp yellow curry paste

Set aside:
1/2 cup labneh or greek yogurt
2/3 cup crispy fried onions
1/2 tsp crushed red pepper flakes (optional)
naan, for serving

Cilantro sauce: 
3 oz cilantro stems and leaves
juice of 1 lime
6 Tbsp water
2 tsp olive oil
salt & pepper

Preheat oven to 450. Prepare cilantro sauce in blender. 

Combine the first six ingredients with 1/4 cup of hot water in a 9x13 (or larger) baking dish. It is helpful to mix up the curry paste with the water first. Stir well to combine. 

Cover tightly with foil and bake at 450 for 26-28 minutes. Add the labneh after removing from the oven. Warm the naan while you top the dish with the fried onions and pepper, if using. 

Sweet Potato & Edamame Bowls

4 medium sweet potato - about 19 oz | 550g, sliced in half lengthwise
3 cups (444 g) edamame - shelled, thawed
2 cup (330 g) mango - chopped
2 medium cucumbers - finely chopped
0.5 cup (80 g) pickled onions - finely chopped
1 cup (16 g) cilantro - finely chopped
1 jalapenos - deseeded and finely chopped
4 tbsp (40 g) hemp seeds
2 tbsp (30 ml) lime juice
2 tsp (4 g) ground cumin
0.5 tsp (3 g) sea salt flakes
1 avocado - sliced
2 oz (60 g) broccoli sprouts


Preheat your oven to 400°F (200°C). Slice the sweet potatoes in half lengthwise. Place them face down on a baking tray lined with parchment paper and bake for 45 minutes until tender.

Prepare the filling: In a large bowl, combine the edamame, mango, cucumber, hemp seeds, pickled onions, cilantro, jalapenos, lime juice, cumin, and sea salt flakes.

Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork.

Top the sweet potatoes with the edamame mixture, avocado, and broccoli sprouts. Enjoy!

Cava Harissa Chicken Bowls

Harissa chicken marinade
1 tablespoon olive oil
2 teaspoons minced garlic
2 tablespoons harissa paste
2 tablespoons Greek yogurt
1 tablespoon honey
½ lemon, juiced
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
1-½ pounds chicken thighs, boneless and skinless

Harissa vinaigrette

1/3 cup extra virgin olive oil
1 tablespoon harissa paste
½ shallot, minced
½ lemon, juiced
1 tablespoon apple cider vinegar
1 tablespoon honey
Salt and pepper, to taste

Power bowl ingredients
1 cup Kaizen rice, prepared
1-2 cups power greens or greens of choice
2 Persian cucumbers, diced
1 small avocado, sliced
Pickled red onions
2-3 tablespoons crumbled feta

1. Marinate the chicken: In a large bowl, combine the ingredients for the chicken marinade: olive oil, garlic, harissa paste, Greek yogurt, honey, lemon juice, salt and pepper. Whisk well, then add the chicken thighs and toss to coat them. Let the chicken marinate for at least 30 minutes, preferably 1-2 hours. 
2. Make the vinaigrette: Combine the vinaigrette ingredients in a small dish or mason jar. Whisk well, taste, and adjust as needed. 
3. Grill the chicken: Preheat your grill to 425°F. Add the marinated chicken to the grill and cook each side for about 5-7 minutes, then flip and grill for another 5-7 minutes. Repeat one more time, if needed, and continue cooking until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes. Slice into strips.
4. Assemble: Create your power bowls. Add the Kaizen rice and power greens to the base of each bowl, then top with the cucumber and sliced chicken. Arrange the avocado slices and pickled red onions on top and finish off with crumbled feta and the vinaigrette. 

Goat Cheese Chicken with Figgy Balsamic, Roasted Potatoes & Carrots

24 oz potatoes, cut into 1/2 inch dice
18 oz carrots, sliced into 1/2 inch pieces
2 tsp garlic powder
2 oz goat cheese
4 green onions, sliced and separated (whites from greens)
20 oz chicken cutlets
2 tsp dried rosemary
1 1/2 Tbsp chicken stock concentrate
1/4 c balsamic 
2-4 Tbsp fig jam
1 Tbsp butter

Preheat oven to 450. Toss veggies with oil, garlic powder, salt, & pepper. Roast on top rack, 20-25 minutes, tossing halfway through. 

Pat chicken dry with paper towels and pound with mallet until 1/2 inch thick. Season with salt, pepper, and 2/3 of the rosemary. Heat a drizzle of oil over medium heat. Cook chicken 4-6 minutes per side, until browned. In the last 2 minutes of cooking, top chicken with goat cheese, covering the pan to melt the cheese. Remove pan from heat and keep covered until ready to serve. 

While the chicken cooks, heat a drizzle of oil in a small pan on medium heat. Add scallion whites, remaining rosemary, and cook 1-2 minutes. Stir in stock concentrate, vinegar, jam, and 1/3 cup of water. Bring to a simmer and cook 2-3 minutes, stirring occasionally, until thickened. Remove pan from heat and stir in 1 Tbsp butter. Season with salt and pepper. 

Top chicken with sauce and serve with veggies. Add scallion greens to the veggies. 

Ginger-Ponzu Turkey Patties with Broccoli-Cabbage Salad & Sweet Chili Mayo

16 oz broccoli
2 Tbsp ginger
4 green onions, sliced and separated (whites and greens)
1/4 c mayo
2 oz sweet chili sauce
20 oz ground turkey
24 ml ponzu sauce
1 Tbsp chicken stock concentrate
1 cup panko breadcrumbs
8 oz shredded red cabbage
3 oz sesame dressing

Preheat oven to 450 and place rack on top position. Toss broccoli on a baking sheet with oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes. 

Mix mayo with half the chili sauce in a small bowl. Add water 1 tsp at a time until you reach drizzling consistency.

In a large bowl, combine turkey, ginger, scallion whites, ponzu, stock concentrate, panko, and a little salt and pepper. Form into twelve 1 1/2 inch balls. Heat a drizzle of oil in a large pan over medium-high heat. Cook turkey patties until browned and cooked through, 2-3 minutes per side. 

In a second large bowl, toss together roasted broccoli, cabbage, sesame dressing, half the scallion greens, and remaining chili sauce. Season with salt and pepper. 

Divide salad and patties onto plates and top with a drizzle of the sweet chili mayo and remaining green oinion. 

Pesto Gnocchi & Hot Italian Sausage

Serves 4

20 oz Italian sausage
1.5 lbs gnocchi
8 oz sliced or quartered mushrooms
8 oz fresh mozzarella cheese
10 oz baby spinach
1/4 c creme fraiche
6 Tbsp basil pesto

Preheat the oven to 450 degrees. Combine spinach, gnocchi, pesto, and mushrooms into a 9x13 baking dish. Add 1/4 cup of water to the tray. Season with salt and pepper, stir to thoroughly combine. 

Add the sausage in an even layer. Tightly cover the tray with foil and bake 30 minutes. 

Add the creme fraiche and stir to combine. Add half the mozzarella, torn into bite size pieces, in an even layer. 

Return to the oven and bake, uncovered, for 5-7 minutes, until the cheese is melted and sausage is thoroughly cooked. Let stand for at least 3 minutes before serving. 

Buffalo Chicken Chili

1 1/2 lbs chicken breast
1/2 T chili powder
1/2 T paprika
2 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1 cup corn
2 cans fire-roasted tomatoes with green chiles
2 cans cannellini beans
1/2 cup buffalo sauce
2 cups low-sodium chicken broth
4 ounces cream cheese, room temp.
4 ounces cottage cheese, blended (can be more easily blended with a little of the soup liquid at the end)

Combine all ingredients except the cheeses into a slow cooker and cook on low for 5-6 hours. Remove chicken to a plate and shred. Place cream cheese into the soup and stir until completely combined. Place chicken back into the pot, then add the cottage cheese and stir until creamy.