The dressing that makes any salad taste phenomenal. 

Ingredients

• 3 tablespoons extra-virgin olive oil or avocado oil
• 1 tablespoon toasted sesame oil
• 2 teaspoons amino acids
• 2 teaspoons fresh lime juice
• 1 teaspoon grated fresh ginger
• 1 garlic clove, crushed

Directions

1. In a small bowl or jar with a lid, combine all the ingredients and whisk or shake to incorporate. Store in an airtight container (or the jar) in the refrigerator until ready to use, up to 10 days.

For me, this Is Hawaii on a plate. There is nothing more decadently delicious than the combination of buttery, rich macadamia nuts with bananas and coconut syrup. Just thinking about this right now makes me want to cry, it's so delicious. Takes Jack Johnson's "Banana Pancakes" song to the next level.

Ingredients

MACADAMIA NUT BANANA PANCAKES

• 1½ cups all-purpose gluten- free flour
• ¼ teaspoon kosher salt
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• 3 large eggs
• 2 cups unsweetened almond milk or coconut milk
• 2 medium-large very ripe bananas, peels on (see Note, page 99)
• 1 teaspoon pure vanilla extract
• ½ cup chopped macadamia nuts

COCONUT SYRUP

• 1 (14-ounce) can unsweetened full-fat coconut milk
• 1 tablespoon arrowroot powder or cornstarch
• ½ cup simple syrup (see Note)

Directions

1. MAKE THE PANCAKES: In a large bowl, stir together the flour, salt, baking soda, and baking powder.
2. Place the eggs, almond milk, bananas, and vanilla in a...

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 purple...

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...

Your one-stop shop to FIVE amazing, clean, delicious takes on traditional Thanksgiving side dishes!!!

• Quinoa Cranberry Stuffing with ‘Sausage’ and Spinach
• Shiitake Mushroom Pan Gravy with Leeks
• Fennel and Roasted Beet Salad
• Roasted Garlic Mashed Cauliflower
• Roasted Brussels Sprouts with Crisped Turkey Bacon

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Quinoa Cranberry Stuffing with ‘Sausage’ and Spinach

Ingredients:

• 3/4 cups red quinoa (if you can’t find red, use any color you can find)
• 1 1/2 cups low sodium vegetable broth
• 1/2 cup dried cranberries
• 2 tablespoons Earth Balance buttery spread
• 2 links chicken or vegan sausage (try Field Roast)
• 1 tablespoon minced garlic
• 6 cups spinach leaves
• Freshly ground black pepper 
• 2 T pine nuts, toasted

Directions:

1. Simmer the quinoa in the vegetable broth over low heat, until quinoa absorbs all of the liquid, about 15 minutes. Remove from heat and stir the dried cranberries in with the...

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