Insanely Delicious Grilled Artichokes



  • 4 large artichokes
  • 2 lemons
  • 1/2 cup olive oil
  • 8 cloves garlic, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper


  • Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim each leaf with scissors, then cut an inch off the top and stem, cut in half lengthwise, and quickly place halves into the bowl of lemon water to prevent them from turning brown.
  • Bring a large pot of water (or two) to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
  • Add artichokes to boiling water, and cook uncovered for about 15-20 minutes–til a leaf pulls out easily. While they’re cooking, make a marinade from remaining lemon, olive oil, garlic, salt and pepper.
  • Drain artichokes, brush with marinade, and place them on preheated grill (outer sides down at first to hold in the liquid). Grill the artichokes for 5 minutes each side, basting with sauce until the tips are a little charred. Serve immediately with the remaining sauce for dipping. Prepare to die of deliciousness.

TIP: You can also boil, marinate and freeze them. Then later, defrost, BBQ and enjoy!


Wholesome Zucchini Muffins



  • 1 3/4 cup whole wheat flour (or for added fiber and protein use: 1 cup flour, 1/2 cup almond meal, 1/4 cup ground flax seed)
  • 1/2 cup plus 2 Tablespoons cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1/2 cup unsweetened applesauce or mashed banana
  • 2 teaspoons vanilla extract
  • 1 teaspoon molasses
  • 2 cups grated zucchini (unpeeled)
  • 4-6 Tablespoons unsweetened almond milk


  • Preheat oven to 350°F. Nonstick spray 1 muffin pan or 1 loaf pan and set aside.
  • In a large bowl, stir together the flour (+ almond meal and flax, if using), sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Add in the eggs, applesauce or mashed banana, vanilla extract, molasses, and grated zucchini and stir until all the ingredients are just incorporated. Slowly add in the almond milk, stopping when the batter is reasonably thick and completely uniform. Scrape the batter into the prepared loaf pan and bake in the oven at 350°F for about 40 minutes. For muffins, fill 12 cups with batter nearly to the rim and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool. Devour.

Modified from Foodie Fiasco

High Protein Whole Wheat Lemon Poppy Seed Muffins



  • 1 cup whole wheat flour
  • 3/4 cup almond meal + 1/4 cup ground flax meal (this mixture stands in for the 2nd cup of flour and loads these muffins with good stuff)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 pinches salt
  • 2/3 cup sugar (add a Tbs. more if it’s too sour for you–these are very lemony!)
  • Zest and juice from 4 small or 2 large lemons
  • 1/2 cup + 2 Tbs non fat yogurt
  • 2 tsp vanilla extract
  • 1/2 cup apple sauce
  • 2 eggs
  • 3 Tbs. poppy seeds


  • Preheat oven to 400°F.
  • Grease 16 muffin cups and set aside.
  • In a large bowl combine all dry ingredients (except poppy seeds), plus the lemon zest.
  • In a separate bowl, whisk together all wet ingredients.
  • Pour the wet ingredients in with the dry and mix until just combined.
  • Gently fold in poppy seeds.
  • Fill muffin cups 3/4 full and bake for 15-17 minutes, or until a toothpick comes out clean.

Makes 16 incredibly moist, SUPER lemony, protein rich muffins!

FYI-You can get everything except the poppy seeds from Trader Joe’s

Modified from Cookin’ Cowgirl

Red Lentil and Collard Green Soup


My new favorite.  Amazing flavors reminiscent of Lebanese soups.  Powerfully delicious.


  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2 Tbs minced garlic
  • 2 tsp salt
  • 1 cup dry red lentils, rinsed and drained
  • 2 large carrots, sliced
  • 6 cups of water
  • 1 bunch collard greens – rinsed, stemmed and thinly sliced
  • 1 Tbs ground cumin
  • 1 tsp ground cinnamon
  • 1/3 cup fresh lemon juice


  • In a large soup pot, saute the onions, garlic and salt in 1 Tbs olive oil until onions turn soft, about 4 minutes
  • Add the lentils and carrots and cook for 1 minute
  • Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes
  • Meanwhile, heat 1 Tbs olive oil in a large skillet over medium heat.  Add collard greens, and cook until wilted, about 5-7 minutes.
  • When the lentils are tender, stir in the collard greens and season with cumin and cinnamon.  Allow to simmer 10 more minutes.
  • Stir in lemon juice before serving

modified from:

Butternut Squash and Carrot Soup



  • 1 Tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 carrots, rough sliced
  • 3 stalks celery, rough diced
  • 2 small or one large butternut squash, peeled and rough chopped
  • 5 cups vegetable or chicken broth
  • 2 Tbsp chopped fresh sage (or 2 tsp. dried)
  • 1/2 cup soy milk (optional)
  • salt and pepper to taste


  • In a large soup pot, saute the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.
  • Add the carrots and celery and cook for another 3 to 5 minutes.
  • Add the squash and stir just to coat, then add the broth and sage. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.
  • Blend until silky with an immersion blender or puree in food processor or blender
  • Stir in the soy milk and season with salt and pepper to taste. (I skipped the salt and soy milk and it’s still delicious)


Slow Cooked Strawberry Cornbread



  • 1 Tbs. ground flax seed
  • 3 Tbs. warm water
  • 1 cup cornmeal
  • 1 cup whole wheat pastry flour
  • 1.5 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 6 oz. yogurt (reg. or non-dairy)
  • 4 Tbs. maple syrup or agave nectar
  • 3 Tbs. olive oil
  • 12 oz. fresh or frozen strawberries, chopped


  • In a large bowl, mix the flax seed with warm water to make a paste, set aside
  • In 2nd  large bowl, combine the dry ingredients
  • Add all other wet ingredients to the bowl with the flax seed mixture in it
  • Combine wet and dry ingredients, fold in strawberries
  • Pour mixture into oiled crock pot
  • Prop the lid with a wooden spoon to allow condensation to escape
  • Check after 1.5 hours, if fork comes out clean it’s done, if not, cook a little longer

VARIATIONS: Add some minced fresh basil; or omit the strawberries and sub corn kernels

From The Vegan Slow Cooker book.

Slow Cooked Chicken and Brown Rice Soup


  • 2 cartons (64 oz) TJ’s organic chicken broth*
  • 1.5 cups carrot, cut into 1/4-inch slices
  • 1.5 cups celery, cut into 1/4-inch slices
  • 1.5 cups onion, chopped
  • 4-6 garlic cloves, minced
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1.5 lbs boneless skinless chicken breasts
  • 1 bag TJ’s (16 oz) Brown Rice Medley (or any grain of your choice, egg noodles, etc.)
  • Salt & pepper to taste


  • Combine broth, carrots, celery, onion, garlic, bay leaves, & thyme in slow cooker
  • Rinse raw chicken and place on top of vegetables
  • Slow cook on medium for 6 hours
  • Transfer chicken to cutting board. Discard bay leaves.
  • Add uncooked rice or noodles to slow-cooker; cover and cook according to package directions (about 35 min for rice)
  • While rice is cooking, shred chicken with fork. Return to soup and serve.

*TIP: the rice soaks up a lot of the liquid, so keep an extra carton of chicken broth handy if you want it to be more “brothy” and less “stewy”

Modified from

Whole Wheat Apple Muffins



  • 2 cups whole wheat flour (or sub one cup with 3/4 cup almond meal & 1/4 cup ground flax meal)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup coconut oil
  • 1/3 cup sugar
  • 1/3 cup dark brown sugar, packed, divided
  • 1 large egg, lightly beaten
  • 1 cup yogurt
  • 2 large apples, peeled, cored, and coarsely chopped


  • Preheat oven to 450°F (not a typo).  Grease 16 muffin cups and set aside.
  • Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
  • In a separate bowl, cream the coconut oil, then add all the regular sugar and half of your brown sugar. Beat until fluffy. Add the egg and mix well.
  • Hand stir in the yogurt, add the dry ingredients, and finally, fold in the apples.
  • Divide the batter evenly among muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.  FYI, batter will be fairly stiff, but that’s normal–add a little applesauce if you want to.
  • Bake for 10 minutes, then turn heat down to 400°F, and bake for an additional 5 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Modified from Smitten Kitchen

Kale Salad with avocado, garlic & ginger


  • 1-2 bunches of kale or 1-2 bags of pre-washed kale
  • 2 teaspoons garlic, minced (or 2 cubes of Dorot’s frozen garlic–LOVE that stuff!)
  • 2 teaspoons fresh ginger, peeled and grated (or 2 cubes of Dorot’s frozen ginger)
  • 2 teaspoons tamari soy sauce or Bragg’s Amino Acids
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 whole ripe avocado
  • optional add-ins: chopped apple, cashew, marinated tempeh, etc.


  • Wash, de-stem, tear up kale, and place in large bowl (or be lazy like me and just use bagged kale)
  • Whisk garlic, ginger, Braggs, lemon juice and olive oil in a bowl or mixing cup. Add avocado and mash with a fork or whisk til blended in and creamy.
  • Dress, toss & serve immediately.

Modified from Spark Recipes.

Lebanese Cabbage Salad


  • 1 small head of cabbage (purple or green) chopped, or 2 bags pre-shredded
  • generous handful of chopped mint
  • generous dash of sumac (I get it in the spice section at Whole Foods)
  • juice of  2 lemons
  • splash of olive oil
  • 2 cloves minced garlic
  • salt and pepper to taste


  • Make your dressing by combining garlic, lemon juice, olive oil, sumac, salt and pepper. Toss with cabbage and mint. Serve.

Inspired by Elf Cafe in Los Angeles.