It feels so fancy but it is so easy and versatile to mix into your meals. You could use this salmon mousse to also top an overstuffed baked sweet potato, in a convertible bowl, or as an egg topper. 

INGREDIENTS: 

• 4 ounces smoked wild-caught salmon 
• 3/4 cup plain full-fat Greek yoghurt 
• 1 tablespoon coarsely chopped fresh dill 
• 2 teaspoons fresh minced chives, plus more for garnish 
• 1/2 teaspoon lemon cest
• 1 tablespoon fresh lemon juice 
• 1/2 teaspoon smoked sea salt 
• 1 English cucumber, cut into 1/4-inch-thick rounds 

DIRECTIONS: 

1. In a food processor, combine the smoked salmon and yoghurt. Pulse until well incorporated and creamy. Add the dill, chives, lemon zest, lemon juice, and salt. Pulse for another 30 seconds to combine.
2. Wash the cucumber with eatCleaner Fruit and Vegetable Wash and pat dry with paper towels. 
3. Arrange the cut cucumber slices on a platter. Spoon the salmon mixture onto the cucumber slices....

INGREDIENTS:

• 3 garlic cloves, minced
• 3 tablespoons finely minced red onion
• 2 tablespoons finely minced fresh cilantro
• 2 tablespoons coconut amino acids or tamari
• 1 pound ground bison or grass-fed beef
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon smoked sea salt
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper

OPTIONAL TOPPINGS:

• Grilled onions
• Sliced tomato
• Quickles (page 76)
• Lettuce
• Sliced avocado
• Feta cheese
• Yogurt sauce

Directions: 

1) Heat a grill to medium.
2) In a large bowl, stir together the garlic, onion, cilantro, and coconut aminos. Add the ground bison and mix with clean hands to combine. Add the coriander, cumin, salt, cayenne, and black pepper and mix until evenly distributed.
3) Form the meat mixture into 3½- to 4-inch patties, about ½ inch thick. Grill for 6 to 7 minutes on each side for a medium-well burger, or to your desired doneness.
4) Serve with the toppings of your choice. I like to serve...

How to Retrain Your Taste Buds and take a Spring Break

My son was a phenomenal eater as a baby. He’d slurp up his sweet potatoes and pound his peas. Apples were his favorite, and he’d down the pureed pears and plums like a champ. I’d mix veggies with bananas, wheat cereal and even a little in his milk. But when he turned two, the little tyrant started throwing it down every meal. It was gruesome, and many peas paid the price.

At two years old, Neophobia or a fear of trying new foods sets in. Children have the ability to express their displeasure for foods at a very early age, and they show it by spitting it out, throwing it onto the floor, across the room or painting the walls and the ceiling with it. That was my son. Anything green flew from his mouth in a projectile explosion that left us both ugly-sobbing. When our little ones start making the transition from the wondrous, complete nutrition that is breast milk to solid food, they soon shifted to fruit and...

Recipe Servings: 5-6

Ingredients:
1 package P2 Eat Smart Powerful Penne pasta
1/4 cup extra virgin olive oil 
3 cloves garlic, chopped 
One 26.42-ounce container San Marzano tomatoes
1/2 teaspoon red chili flakes 
1/2 teaspoon Italian seasoning 
6 leaves fresh basil, chopped, plus more for garnish
Kosher salt and freshly ground black pepper
Optional: 2 Tbsp nutritional yeast

Recipe Instructions:

1. Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
2. In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
3. Drain the pasta and add it to the sauce. Garnish with...

This is the perfect snack that comes together in no time when you have your rice precooked as part of your #mealprep. Just season it with vinegar and furikake, top it with some fresh avocado, and add a few thin slices of cucumber, microgreens, or radish and an optional dab of wasabi and coconut amino acids to kick up the flavor. They look so gorgeous and appetizing, too, without the cumbersome task of rolling your sushi just right.

INGREDIENTS
2 tablespoons brown rice vinegar
2 teaspoons granulated stevia
1 teaspoon sea salt
1 cup cooked black rice or brown rice
6 large sheets roasted or toasted nori
1 avocado, sliced
2 tablespoons sliced cucumber, radish, or microgreens
1 tablespoon Homemade Furikake Rice Seasoning (recipe follows)
2 teaspoons prepared wasabi (optional)
Coconut amino acids (optional)

DIRECTIONS
1. In a medium bowl, whisk together the vinegar, stevia, and salt. Add the rice, stir gently, and set aside to allow it to fully absorb the vinegar.

2. On a very dry surface, make two...

Happy first day of winter!

I can't believe we're here already.  It's the first day of the winter solstice and Christmas is right around the corner.  Even though I live in Southern California, it can get cold at night and there's nothing that I love more than a nice curry.  Hence, my inspiration for this gorgeous comfort dish using the easy and delicious meals from Kevin’s Natural Foods for the #kevinsrecipechallenge. 

SO… here’s my take twist on two ultimate comfort dishes - chicken pot pie meets shepherd’s pie – made healthy for your fit lifestyle

And I'm calling it Chef Mareya’s Royal Thai Curry Chicken Pie.

I love taking traditional recipes and turning them on their head, but keeping them gluten-free, dairy-free and super delish. So I replaced the crust with a blanket of this gorgeous-colored purple sweet potato mash and an edging of crispy eggplant to look like a ‘pie’.  I always pick...

Ingredients:

• 1 cup quinoa, rinsed
• 3-1/2 cups water, divided
• 1/2 pound lean ground turkey
• 1 large sweet onion, chopped
• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 can (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces each) cannellini beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 chipotle pepper in adobo sauce, chopped
• 1 tablespoon adobo sauce
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup minced fresh cilantro

Directions

Classic and comforting, nothing is better than homemade chicken soup. It can be made in about an hour, even less if you use leftover roasted shredded chicken and precooked pasta. To make this gluten-free, use brown rice pasta.

 - Serves 3-4 people

Ingredients

• 2 tablespoons oil
• 3 ribs celery, finely chopped
• 2−3 carrots, finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried thyme)
• 1 bay leaf
• Kosher or sea salt and pepper to taste
• 2 quarts (64 ounces) low-sodium chicken broth
• 1 large bone-in chicken breast (or shredded cooked chicken)
• 1 cup whole wheat or brown rice elbow pasta
• 1 tablespoon fresh parsley, chopped

Here is how you do it