Category: Main Dish

Raw Veggie Pad Thai

This is a great raw recipe that is tasty, filling, and satisfying and most of all, healthy.  It is a great go-to recipe for a quick lunch or to take on the go since no heating is necessary.  Most pad thai recipes contain sugar and damaged oils so this is a great way to control ingredients and use your favorite vegetables, flavors, and level of spice.  This is also a great recipe for supporting your body’s ability to detoxify.  Cabbage, cauliflower, cilantro, nuts/seeds, lemon juice, garlic and ginger are all extremely detoxifying foods, especially in their raw form.

raw pad thai

  • 3 organic, non-gmo zucchini
    • 2 organic carrots (core plan only)
    • 2 green onions, chopped
    • 1 cup shredded purple cabbage
    • ½ organic bell pepper
    • 1 cup cauliflower florets, chopped small
    • 1 cup bean threads
    • ½ cup chopped cashews, almonds, pecans, walnuts, or a mixture of nuts
    • ½ cup chopped fresh cilantro
    • sprinkle of sesame seeds

    Sauce:

    • ¼ cup tahini
    • ¼ cup almond or cashew butter
    • ¼ cup liquid amino or coconut aminos
    • 2 tbsp lime or lemon juice
    • 2 tbsp coconut milk
    • 1 clove garlic, minced
    • 1 tsp fresh ginger root, grated
    • 1/2 teaspoon curry powder
    • dash red pepper flakes, optional

 

 

IMG_3221Cut the zucchini into long strips with a mandolin and stack 2-3 slices at a time and cut into linguini sized “noodles” or use a vegetable spiral slicer Set aside.  Use a the julienne insert on a mandolin or a vegetable slicer to cut the red pepper and carrots.  Slice the cabbage very thin then chop the cauliflower and green onions.  Mix all of the vegetables in a large bowl.

Whisk sauce ingredients in a bowl and mix well.  Pour over the vegetables and toss.  It is best to let marinate for 8-12 hours but it can be eaten right away.

Note:  the sauce will be thick at first but will absorb the water from the vegetables. If needed, add a tablespoon or two of filtered water.

 

Option:  You can also add cooked mung bean noodles to the mix for a heartier dish.  (It will no longer be considered a raw dish but it is still vegetarian and low carb.) You can order them here…

Kimberly RobertoLeave a comment

Garlic Ginger Wild Salmon

Serves 4

Advanced & Core Plan

This is a simple but flavorful dish that uses basic ingredients and can be part of a regular menu rotation.
garlic ginger salmon3/4 cup minced fresh parsley
4 teaspoons minced fresh gingerroot
6 garlic cloves, minced
2 tablespoons lemon or lime juice
1/2 teaspoon salt
1/8 teaspoon fresh cracked black pepper
2 tablespoons olive oil
4 wild caught Alaskan salmon fillets

sesame seeds for garnish, if desired

In a food processor, combine the parsley, ginger and garlic until minced then  add the lemon/lime juice,  salt, and pepper and process until well blended (you may need to scrape down the sides).  While processing, gradually add oil in a steady stream. Spread mixture over salmon fillets. Place in a shallow 2-qt. glass dish and marinate 30 minutes +.  Bake in a 350 degree oven until desired doneness.  

Kimberly RobertoLeave a comment

Sweet Curry Kale “Pasta” Salad

Kale Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

This recipe is from my sweet friend, Dr. Janet Early.  She shares a passion for healthy food that tastes great like I do and she spends a lot of time in the kitchen.

This is an Advanced Plan pasta salad.  That’s right, a grainless pasta salad!  Give this one a try immediately.

Get the recipe here…

 

Kimberly RobertoLeave a comment

Dry Rub Fall Off the Bone Chicken Wings

These wings are fall-off-the-bone tender and amazing. They are extremely easy to make and turn out perfect every single time. They are nice and spicy but if you are more fainthearted, you can leave off the cayenne pepper and go light on the hot pepper sauce. Feel free to change up or adjust the spices and sauce mixture to your liking. These are great for parties or as a meal served with some veggies.

IMG_8101

4 pounds organic chicken wings

Dry Rub:

1 tablespoon granulated garlic
1 tablespoon cayenne pepper
1 tablespoon dry mustard
1 tablespoon freshly cracked black pepper
2 teaspoons ground cumin

Sauce:
2 tablespoons olive oil
4 tablespoons organic butter
2 tablespoons reserved dry rub
1 (12-ounce) bottle hot pepper sauce (check ingredients)
1 tablespoon apple cider vinegar

Combine all dry rub spices in a large bowl. Reserve 2 tablespoons of the mixture. Add the wings to bowl and mix thoroughly. Cover and refrigerate for at least an hour.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper.  Lay all wings flat on the baking sheet and bake for an hour turning halfway through.

When the wings are almost done, melt the butter and then add other sauce ingredients.

When ready to serve, add the wings to a large serving bowl, pour sauce over the wings and toss.

Recipe modified from Guy Fieri

Kimberly Roberto20 Comments

Beef Ragu over Spaghetti Squash

Typically, italian sauces are heavy on the tomatoes and lighter on the meat.  In a ragu, meat is front and center.  Combining grass fed beef  with red pesto and serving it over spaghetti squash is a nice change from the norm.  Here is what Wikipedia says about ragu…

“In the northern Italian regions, a ragù is typically a sauce of meat, often minced, chopped or ground, and cooked with sautéed vegetables in a liquid. The meats are varied and may include separately or in mixtures of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, as well as offal from any of the same. The liquids can be broth, stock, water, wine, milk, cream, or tomato, and often includes combinations of these. If tomatoes are included, they are typically limited in quantity relative to the meat. Characteristically, a ragù is a sauce of braised or stewed meat that may be flavoured with tomato, to distinguish it from a tomato sauce that is flavoured with the addition of meat.” http://en.wikipedia.org/wiki/Ragù
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2 lbs grass fed ground beef
1/2 cup red pesto
1 tablespoon grass fed butter
1/2 teaspoon sea salt (more or less to your taste)
1 large spaghetti squash, cut in half and seeded (be careful, they are tough to cut)

 

Preheat the oven to 350 degrees.  Put the squash, cut side down, in a baking dish with about 1/2 inch of filtered water.  Cook 35-40 minutes. (Smaller squash will cook more quickly and large ones may take a bit longer.)  Be sure not to overcook.

While the squash is cooking, brown the ground beef and drain fat if necessary (grass fed beef has much less fat than conventional beef and doesn’t typically require much draining).  [NOTE:  I am not suggesting that fat is a bad thing, in fact fat from a grass fed cow is healthy!  I am simply pointing out that you may be surprised at the lack of fat you have to drain.  The last batch of beef I got from www.vineyardfarms.com had virtually no fat)

Once the beef is browned, add the red pesto.  You can add more or less, depending on your preference.  Keep warm until the squash comes out of the oven.

Remove squash from the oven and use a fork to separate the squash into spaghetti-like strands.

Serve the ragu over the squash and enjoy!

Kimberly RobertoLeave a comment

Advanced Plan Lasagna

This is amazingly hearty and replaces the traditional lasagna dish perfectly and has two options for “noodles”.  Impress your friends with this one!

Advanced & Core Plan

Serves 6-8

zucchini lasagnaOption 1:  ZUCCHINI

2-3 organic zucchini

Use a mandolin to slice the zucchini longways into “noodles”.

 

 

Option 2:  CREPES

You can make the crepes ahead and either store them in the fridge or freezer.  Crepes can be a little tricky to make because they are very thin and fragile.  The great thing about using them in this recipe is that it doesn’t really matter what they look like.  You will be cutting them up anyway.  Use this opportunity to practice making them.  The trick is to have the skillet hot enough and to disperse the batter very thinly over the bottom of the skillet.

Crepes:
6 large organic eggs
1 cup unsweetened almond milk or 1/2 cup coconut milk + 1/2 cup water
3 tablespoons coconut flour, sifted
2 teaspoons melted coconut oil or butter
1 teaspoon arrowroot powder
¼ teaspoon sea salt
Coconut oil or butter for pan
(makes about 10 crepes)

Whisk all of the ingredients together in a bowl. Let the batter sit while you heat a skillet.  (preferably cast iron or non-toxic enameled surface).  Pour ¼ cup of the batter into the hot pan and turn in a circular motion to spread the batter evenly and thinly around the pan. .  You do not want to have any open spots.  Cook for about a  minute or until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15-20 seconds and then remove.
Add a bit more oil to the pan each tome and continue with the remaining batter, stacking the crepes on a plate as you work.

MEAT SAUCE:

2 lbs grass fed ground beef
2 jars organic pasta sauce (check ingredients for sugar and additives)

OTHER INGREDIENTS:

8 oz. organic ricotta cheese (optional) OR melt 1 cup fontina cheese plus 1/2 cup cream cheese (optional)
4 cups organic mozzarella cheese, shredded

Heat oven to 350 degrees.

Heat a large skillet and brown ground beef until no longer pink.  Drain off fat.  Add pasta sauce and stir to mix.  Set aside.

When ready to assemble the lasagna, put a layer of meat sauce on the bottom of a 9×13 glass baking dish.  Add a layer of zucchini or crepes, cutting as necessary to make a layer.  spread with ricotta or fontina mixture, if using and sprinkle with shredded mozzarella.  Add another layer of meat sauce, zucchini or crepes, ricotta or fontina mixture, and mozzarella.  Keep layering until all ingredients are used up.  End with meat sauce and cheese on the top.  Bake at 350 degrees for about 30 minutes or until cheese is bubbly on top.  Remove from oven and cut with a sharp knife and use a spatula to remove from the pan.

Kimberly RobertoLeave a comment