- No-Cook Overnight Refrigerator Oatmeal post
- Tangy Healthy Homemade Yogurt post
- Creamy Homemade Yogurt recipe PDF (read post for sat fat info!)
- The Triple Threat Oatmeal Breakfast post
- Overnight Crockpot Oatmeal recipe PDF
- Grapefruit-Metamucil Smoothie post
- Melissa Clark to the Breakfast Rescue post.
- Melissa Clark’s Coconut Orange Muesli recipe link
Main dishes
- Mustard Roasted Fish post
- Mustard Roasted Fish recipe PDF
- Baked Honey Dijon Char/Salmon post
- Baked Maple Glazed Arctic Char post
- Baked Maple Glazed Arctic Char recipe PDF
- Baked / Grilled Fish in Foil post
- Grilled Orange & Bourbon Salmon post
- Grilled Orange & Bourbon Salmon recipe PDF
- Snapper Escabeche w/ Charred Scallions post
- Grilled Snapper Escabeche recipe PDF
- Shrimp Scampi w/ Spinach & Lemon recipe PDF
- Steamed Whole Fish post
- Steamed Whole Fish w/ Ginger & Sesame recipe PDF
- Sheet Pan Roasted Salmon and Brussels Sprouts recipe PDF
- Baked Cod with Garlic and Herb Ritz Crumbs-Ina Garten post
- Baked Arctic Char/Salmon: Preheat oven to 450. Generously salt a thick Arctic Char (or salmon) fillet, and sprinkle with fresh pepper to taste. Pour on some olive oil – enough to spread all over fillet. Sprinkle on a bit fresh or dried herbs (oregano, thyme, rosemary, etc) and put atop parchment paper on a cookie sheet (if 1 end is thin, tuck it under). Bake for 12-15 minutes. Serve with lemon wedges.
- Grilling/Baking Fish in Foil is ridiculously easy. Place a (thick: salmon or arctic char) fish fillet in foil skin-side down, if it has skin, slick it both sides with olive oil, add salt and pepper and any fresh herbs you like. Atop that, squeeze some lemons and place some very thinly sliced lemon along with very thinly sliced onion and halved cherry tomatoes. The only truly ‘obligatory’ ingredient is olive oil and some lemon. Wrap TIGHTLY in foil (I double wrapped it) and grill over medium-high or high heat for 10-15 minutes — longer if it’s a thick fillet. Take them off the grill and transfer to a serving platter Serve plain or with a simple, fresh ‘sauce/dressing’ like Mustard Vinaigrette or Green Goddess (see ’sauces/condiments’ for recipes).
Main dishes
- Healthy Homemade Chicken Tacos post
- Healthy Homemade Chicken Tacos recipe PDF
- Turkey Meatballs w/ Spiced Tomato Sauce post
- Turkey Meatballs w/ Spiced Tomato Sauce recipe PDF
- Karen’s Quick & Easy Stir-Fry post
- Karen’s Quick & Easy Stir-Fry recipe PDF
- Going Lo-Co Turkey Chili post
- Going Lo-Co Turkey Chili recipe PDF
- Eric Ripert’s Toaster Oven Chicken post
- Eric Ripert’s Toaster Oven Chicken recipe PDF
- Turkey Sausage White Bean Cassoulet post
- Turkey Sausage White Bean Cassoulet recipe PDF
- Chicken Tortilla Panini post
- Alison Roman’s One-Pot Chicken with Caramelized Lemons post
- Sheet-Pan Chicken with Jammy Tomatoes – Melissa Clark recipe PDF
Main dishes
- Whole Wheat Vegetarian Pizza
- Roasted Butternut Squash w/ Mushroom Curry
- Fettucini with Cashew Cream recipe PDF
- Heart Healthy Tomato Sauce Post
- Pasta w/ Fresh Tomato Sauce & Ricotta recipe PDF
- Pistachio Pasta Salad Post
- Gemelli Salad w/ Green Beans, Pistachios & Vinaigrette recipe PDF
- Vegetarian White Bean Cassoulet
- The Hurricane Irene Shopping Spree post
- Hot & Sour Chinese Eggplant recipe PDF
- Pappardelle with Spinach Post
- Pappardelle with Baby Spinach Herbs and Ricotta recipe PDF
- Healthy Vegetable Curry post
- Vegetable and Chickpea Curry recipe PDF
- Lentils Rice and Caramelized Onions – Melissa Clark recipe PDF
- Creamy Braised White Beans – Melissa Clark recipe PDF
- TOFU: Pan Fried Tofu With Red Curry Paste – Raghavan Iyer / Kim Severson recipe PDF
- TOFU: Coconut-Caramel Braised Tofu – Kay Chun recipe PDF
Main dishes
- Easy & Delicious Coconut Pork Stew post
- Coconut Pork Stew w/ Garam Masala recipe PDF
- Karen’s Quick & Healthy Stir Fry post
- Karen’s Quick & Healthy Stir Fry recipe PDF
- Hearty Grilled Pork Dinner Salad post
- Spinach Salad w/ Grilled Pork & Nectarines recipe PDF
- Garlic Roasted Potatoes
- No Pots To Clean Potato & Onion Pkgs post
- Grilled Potato & Onion Packages recipe PDF
- Healthy BBQ Sides-Sweet Potato Fries post
- Grilled Sweet Potato Fries recipe PDF
- Baked Parsnip Fries post
- Baked Sweet Potato Fries post
- Sweet Potatoes Two Ways post
- Quinoa Quinoa Everywhere post
- Black Bean and Tomato Quinoa recipe PDF
- Roasted Asparagus recipe PDF
- Cauliflower and Broccoli Tots – Italian Style post
- Cauliflower and Broccoli Tots – with Indian Style Spices post
- Favorite Broccoli Salad post
- Roast Vegetables: No real recipe needed—just preheat oven to 375-400 or so. Prep veggies by washing and drying. Toss with olive oil, salt and pepper – just enough oil to coat/not a lot. Add dried herbs and garlic cloves if you like…or not. Roast for about 30 minutes – more or less, depending on the veggies – just watch them and take them out when they’re done how you like them. (Asparagus: 425 for ~20 min.)
- Baked Potatoes / Sweet Potatoes: Heat (toaster) oven to 400°. Wash and dry potatoes then pierce each in several places with the tines of a fork. (Optional step: rub a little olive oil and salt onto potato). Place the potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes… DELICIOUS.
- BAKED Sweet Potato Fries – these are easy (especially if you have a Cuisinart French Fry disk, which I highly recommend!), pretty nutritious and absolutely delicious. Trick is to use 2 pans so you don’t crowd the fries on the pan. Two modifications/ notes: a) I use 2-3 sweet potatoes or you’ll have too many for a regular sized oven; and b) I season the lightly olive-oiled fries with salt, pepper, cumin and a bit of chili powder. On parchment lined pan, bake at 450 for about 20 minutes.
- Mustard Vinaigrette post
- Light & Easy Broccoli Salad post
- Light & Easy Broccoli Salad recipe PDF
- Barley, Celery Root and Mushroom Salad post
- Arctic Char & Arugula Salad w/ Tomato Vinaigrette post
- Arctic Char & Arugula Salad w/ Tomato Vinaigrette recipe PDF
- Spinach Salad w/ Grilled Pork & Nectarines recipe PDF
- Salmon, Asparagus & Orzo Salad post
- Salmon, Asparagus & Orzo Salad recipe PDF
- The I Hate Salad Dinner post
- The I Hate Salad Roasted Cauliflower Salad recipe PDF
- Crunchy Ramen Cabbage Salad with Poppyseed Dressing post
- Mustard Vinaigrette a la David Tanis – for a TRIPLE recipe: 2 TB Dijon mustard, 6 TB Sherry Vinegar, some finely grated garlic (I use 2 cloves – the recipe asks for 1 1/2 teaspoons) and 9 TB EVOO, salt and pepper to taste. To make: whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt & pepper.
- Green Sauce post
- Fresh Sauce (aka salsa) post
- Mushroom Spinach Soup w/ Middle Eastern Spices post
- Mushroom Spinach Soup w/ Middle Eastern Spices recipe PDF
- Butternut Squash Soup w/ Walnuts recipe PDF
- Chicken Stock and Chicken and Rice Soup recipe PDF
- Thai Curry Sweet Potato Soup post
- Roasted Chickpeas post
- Blistered Shishito Peppers post
- Edamame post
- Salt & Vinegar Kale Chips post
- Salt & Vinegar Kale Chips recipe PDF
- Roasted Eggplant Spread post
- Roasted Eggplant, Garlic & Sundried Tomato Dip post
- Cauliflower and Broccoli Tots – Italian Style post
- Cauliflower and Broccoli Tots – with Indian Style Spices post
- Healthy Guacamole post
- Healthier Homemade Peppermint Mocha post
- Lo-Co Thanksgiving Pecan Pies post
- Oatmeal Pecan Pie recipe PDF
- Maple-Bourbon Pecan Pie recipe PDF
- Flourless Chocolate-Walnut Cookies post
- Roast Vegetables in Oven (root vegetables work particularly well): Preheat oven to 400 and line a baking sheet with parchment paper. Wash and dry vegetables. Slick with olive oil and toss with salt and pepper (optionally add herbs). Spread on baking sheet and cook for about 30 minutes (remove thinner vegetables earlier if not all siimilar size).
- Simple Baked Filet of (any) Fish: Preheat oven to 450 and layer baking pan with parchment paper. Generously salt a thick Arctic Char (or salmon) fillet, and sprinkle with fresh pepper to taste. Slick with olive oil – just enough to coat fillet. Sprinkle on a bit fresh or dried herbs (oregano, thyme, rosemary, etc). Place on baking sheet and if 1 end is thin, tuck it under. Bake for 12-15 minutes. Serve with lemon wedges.
- Baked Sweet Potatoes (oven or toaster oven!): Preheat oven to 400°. Wash, dry then pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. (Optionally, slick potato with a bit of olive oil and salt before cooking.)