Quinoa Broccoli Chicken Stir Fry


A fast, healthy and yummy mid-week meal that everyone in the family can enjoy.……This stir fry requires few ingredients and even less effort!

You can always substitute the chicken for another protein like beef, shrimp, or tofu — so versatile. Your family will be begging for seconds! This recipe calls for serving over quinoa, but you could use brown or jasmine rice, of course!


  • 1 lb Chicken Breast or Thigh (bone on)

  • 1 cup Quinoa

  • 1 1/2 cup Water

  • 2 tbsps Tamari

  • 1 tbsp Raw Honey

  • 1 tbsp Apple Cider Vinegar

  • 4 cups Broccoli (cut into florets)

  • 1 tbsp Coconut Oil

  • 1 Yellow Bell Pepper (diced)

  • ½ Sweet Onion (chopped)

  • 1 tbsp Ginger (grated)

  • 3 Cloves Garlic (minced)

  • 1/2 cup Cashews (or more)

  • 3 Stalks Green Onion (chopped)

  • Sea Salt & Black Pepper (to taste)

  • Fresh Basil for serving

  • lime wedges for serving

Preheat oven to 350ºF . Sprinkle the chicken with salt and pepper. Place on a baking sheet and bake for 30 minutes. Thighs may need 110 more minutes. Once done, remove from oven and dice into pieces or strips.

Meanwhile, add quinoa and water to a medium sized pot. Heat on high until it reaches a boil. Once boiling, cover and reduce to a simmer for 12 to 15 minutes. Once all liquid is absorbed, remove the cooked quinoa from heat, fluff with a fork and set aside.

Combine the tamari, honey and vinegar in a bowl and stir until mixed. Set aside.

Steam broccoli until bright green (5 minutes).

Heat oil in the skillet. Add the yellow pepper and onion and cook while stirring occasionally for 1 minute. Add the ginger, and garlic and cook for another minute. Stir in the broccoli, chicken and tamari mixture. Stir until heated through or until tamari mixture is absorbed.

Serve stir fry over a layer of quinoa and garnish with cashews and green onion. Season with more sea salt and pepper to taste. Serve with torn basil leaves and lime wedges. Enjoy!



Apple Pie Pancakes


Healthy apple pancakes made with all gluten free ingredients. They taste decadent, but are low in sugar and packed with fiber


3 Eggs
3/4 cup Unsweetened Almond Milk
3 tbsp Maple Syrup (divided)
¾ Lemon (juiced and divided)
1 tsp Vanilla Extract
1/2 cup Coconut Flour
1/2 cup Arrowroot Powder
1 1/2 tsps Baking Powder
1/4 tsp Baking Soda
1/4 tsp Sea Salt
1 tbsp Extra Virgin Olive Oil
1 tbsp Coconut Oil
1 Apple (cored and diced)
1/2 tsp Cinnamon
2 tbsps Almond Flour


In a large bowl, whisk the eggs, almond milk, 1/3 of the maple syrup, 1/3 of the lemon juice and vanilla until combined.

In a separate bowl, combine the coconut flour and arrowroot flour. Add to the wet mixture about 1/4 cup at a time, whisking thoroughly.

Mix in baking powder, baking soda, and salt.

Grease a large skillet with olive oil and place over medium heat. Once hot, pour pancakes in the skillet, about 3-inches wide.

Once small holes begin to appear in the surface of the pancake, sprinkle a few apple chunks onto it and flip over. Cook each side approximately 3-4 minutes. Repeat until batter is finished.

Heat coconut oil in a small saucepan over medium heat. Add remaining apple chunks, cinnamon, the remaining 2/3 of the lemon juice and the remaining 2/3 of the maple syrup. Stir until combined.

Add almond flour and turn down to low-medium heat. Let simmer and stir occasionally for 3 to 5 minutes or until apple chunks are soft.

Top apple pancakes with chunky apple cinnamon sauce and enjoy!

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Autumn Carrot Soup


This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday fall dinner or warming lunch!

Autumn Carrot Soup

  • 2 tbsps EVOO or butter

  • 1 Medium Yellow Onion (chopped)

  • 1 1/2 tsp Curry Powder

  • 1 Cup Carrots (peeled and chopped)

  • 1 Cup Sweet Potatoes (peeled and chopped)

  • 4 Cups Chicken Broth (or veg broth)

  • 1/2 tsp Salt

  • 1 Apple ( I like Honeycrisp or Fuji, peeled and chopped)

  • 1 tbsp Honey

  • 1/8 tsp Freshly Ground Black Pepper (to taste)

  • For Garnish: Toasted Pumpkin Seeds and red chili flakes

1. In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown.

2. Add the curry powder and cook a minute more.

3. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil.

4. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Or let cool slightly, and blend in a blender)

5. Season to taste with salt, pepper and more honey if necessary.

6. Ladle soup into bowls and sprinkle with toasted pumpkin seeds and red chili flakes if desired

(Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

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Tuscan White Bean Soup


This Tuscan white bean soup recipe is outstanding for a few different reasons: it is flavorful, creamy, delicious and so comforting. Even your kids will eat this delightful vegan soup!

Tuscan White Bean Soup


  • 1 cup carrots, diced

  • 1 cup onion, diced

  • 1 cup celery, diced

  • Olive oil

  • 1 tbsp fresh rosemary 

  • 2 large cloves garlic

  • 2 15.5 oz cans cannellini beans drained

  • Parmesan rind* (optional, leave out for vegan soup)

  • 2 cups loosely packed kale

  • 5 cups vegetable broth

  • Salt 

  • Pepper


Heat a large sauce pan on medium heat and add enough Olive oil to coat the bottom of the pan.

When oil is hot add diced onion, celery and carrots. Reduce heat slightly and cook until fragrant, then add rosemary. When rosemary begins to darken slightly add garlic and turn heat down as to not over sauté garlic.

Add vegetable broth and bring heat back up to medium/medium high. Add 1 can of cannellini beans. If using Parmesan rind, add now. Allow soup to heat up (about 10 minutes). Pour 2 ladles of soup into a blender with remaining can of beans. Blend until smooth and then add the blended mixture back into the soup. This will make the soup nice and creamy!

Remove parmesan rind and add kale. Add salt and pepper to taste.

When kale is cooked through, the soup is ready to serve! Serve with a nice piece of crusty bread.


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The Best Ever Red Lentil Dahl


This Red Lentil Dahl is one of the most popular recipes from my 10 Day Reset Detox.

It also happens to be a powerhouse of nutritional goodness, thanks to the wonderful little lentil that’s at the heart of every dahl recipe.

With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. Lentils also have tons of fiber, folate, and minerals. When mixed with grains (such as rice), lentils become a complete protein dish, which means that the dish has all nine of the essential amino acids. 

I served this dish at a dinner party last night (my guests are vegetarian), along with Indian basmati rice, a green salad, roasted cauliflower, and Naan and It was a crowd pleaser!

The Best Ever Red Lentil Dahl


  • 2 tablespoons coconut oil

  • 1 medium onion, chopped

  • 3 large garlic cloves, minced

  • 2 tablespoons freshly grated ginger

  • 2-3 large carrots, peeled and finely diced

  • 2 teaspoons curry powder (or more to taste, based on preference)

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground turmeric

  • 1 1/2 cups dried red lentils, rinsed and picked through

  • 1 can coconut milk (full fat)

  • 2 cups low-sodium vegetable broth

  • 1/2 teaspoon sea salt + fresh cracked pepper

  • 1 handful baby spinach (chopped)

  • Cilantro and green onion for garnish (optional)

Heat a large pot over medium heat and add in oil. Add in chopped onion, and a pinch of salt. Stir to combine. Sauté over medium heat for 4-5 minutes, stirring occasionally, until onions have softened.

Stir in the garlic, ginger and carrots, and continue sautéing for 3-4 more minutes.

Add in the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.

Stir in entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for roughly 15-20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Add a touch more broth if you prefer a thinner consistency.

Once lentils are cooked, turn off the heat and stir in the spinach. Combine it into the dahl well as the heat will help to wilt it.

Serve over basmati rice or quinoa and garnish with cilantro and green onions.

This dahl will keep for up to a week in the fridge or 4-5 weeks frozen and enjoyed throughout the winter.

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Chocolate Banana Bread Muffins


These banana muffins are a yummy, healthy snack or they make a great grab-and -go breakfast on busy mornings. These delicious treats are dairy-free, gluten-free, naturally sweetened, and full of yummy banana flavor.


Wet ingredients:
¼ cup extra virgin olive oil (or any neutrally flavored oil)
¼ cup maple syrup
3 eggs
1 cup mashed ripe bananas (about 2 medium bananas)
1 tablespoon pure vanilla extract

1 teaspoon apple cider vinegar

Dry ingredients:
¾ teaspoon sea salt
¾ teaspoon baking soda
3 cups almond flour
½ cup cacao powder or unsweetened coco powder
2 tablespoons ground flax seeds
1/2 cup mini dark chocolate chips


Preheat the oven to 350 F. Line a muffin tin with paper liners. (Makes about 36 mini muffins or 12 regular sized muffins)

Combine the wet ingredients in a food processor until well mixed, about 30 seconds. (You can also mix and by hand.)

Now, combine the dry ingredients, minus the chocolate chips, in a mixing bowl.

Add the dry ingredients to the wet ingredients and pulse 3-4 times (or stir) to create the batter. Don’t over mix the batter.

Unplug the food processor, remove the blade, then gently fold in the chocolate chips.

Add 1 tablespoon of the batter to each mini muffin cup or use 3 tablespoons if using regular size muffin cups.

Bake for 15-20 minutes until the muffins are cooked through. Use a toothpick through the middle of a muffin at 15 minutes to test for “doneness”. The toothpick should come out clean.

Let the muffins cool completely to allow them to set.

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Oven Roasted Sesame Salmon and Broccoli

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Looking to incorporate more fish into your diet? Salmon is an excellent source of omega-3 fatty acids which lower inflammation and are amazing for brain health, heart health… overall health!

Oven Roasted Sesame Salmon and Broccoli

Serves 4

4 salmon fillets
4 cups broccoli florets
1 large onion, chopped
2 tablespoons olive oil
sea salt and black pepper to taste
½ cup sunflower seeds
¼ cup apple cider vinegar
1 garlic clove
½ inch piece of fresh ginger
1 small carrot, chopped
2 teaspoons sesame oil
2 scallions, chopped
2 teaspoons tamari
1 tablespoon honey
4 cups cooked pasta (any shape) or brown rice

PREHEAT OVEN. Preheat the oven to 400 degrees.

ROAST SALMON, BROCCOLI, AND ONION. Massage salmon, broccoli florets, and onion with olive oil, sea salt, and black pepper. Lay mixture onto a baking sheet lined with parchment paper and bake for about 20 minutes until the edges are golden brown. Remove from the oven and set aside to cool.

BLEND DRESSING. Add sunflower seeds, apple cider vinegar, garlic, ginger, carrot, sesame oil, scallions, tamari, and honey to a high-speed blender. Blend until smooth. Add water, if needed to thin out the dressing to your liking.

ASSEMBLE MEAL. Place cooked pasta or brown rice into a large serving bowl. Pour the blended dressing over the top and mix well. Serve topped with roasted salmon, broccoli, and onion.

Israeli Salad

I adore this simple salad.  It is crisp and flavorful and easy to make.  In the summer, I serve it with grilled fish or chicken. In colder weather, I use it as a healthy side to lighten up heavy meals.  This fresh, light, and colorful salad is sure to become a favorite for your family.


  • 1 container cherry tomatoes, cut in half or chopped tomatoes of your choice

  • 1 large cucumber, peeled and chopped

  • 4 scallions, thinly sliced (optional)

  • 1/4 cup chopped fresh flat-leaf parsley

  • 2 tablespoons fresh lemon juice, or to taste

  • 1/4 cup extra-virgin olive oil

  • Sea Salt to taste

Optional Additions

  • 1/2 cup crumbled feta cheese

  • avocado

  • yellow or orange bell pepper, finely chopped

  • shredded purple cabbage

  • 1 15 oz. can chickpeas, rinsed and drained

  • taboulleh

Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.

Why I love this:   Each ingredient in the salad has unique health benefits. Fresh cucumbers are full of water, and a good source of fiber.  Tomatoes provide Vitamin C, A, and cancer fighting lycopene.  Parsley is a great source of Vitamin K.  It also contains Vitamins C and A, Folate, and anti-oxidants. Lemon juice is full of Vitamin C, antioxidants, and potassium.  Olive oil provides a nice dose of healthy fat!

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Creamy Zucchini Soup

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Who says it is too hot to eat a soup in summer? This delicious and creamy Zucchini soup can be served hot or cold, and comes together in about 15 minutes!


3 tablespoons extra virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
2 garlic cloves, chopped
4 medium zucchini, sliced thinly
4 cups chicken broth (low sodium)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh dill, plus more for serving
1/2 cup walnuts, toasted
Lemon juice, from 1 lemon (for serving)


Heat 2 tablespoons of the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.

Add the zucchini, chicken broth, salt and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.

Meanwhile, toast the walnuts on the stove top over medium heat in a non-stick skillet for 2-3 minutes until fragrant. Be careful not to burn.

Add the dill and walnuts to the soup. Purée the soup in a blender. (Be careful when blending hot liquids....Blend in small batches to avoid overfilling the blender)

Add the lemon juice, then taste and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.

Baked Salmon with Lemon And Dill


Salmon is a delicious, rich source of protein and omega-3s, and this is a simple and elegant way to get it on the table quickly! Serve with lots of veggies on the side, of course.


  • One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught

  • 1 tablespoon olive oil

  • Salt and fresh ground black pepper

  • 1 lemon, cut into slices 3 to 4 sprigs of fresh dill, plus more for serving

  • 1/2 cup dry white wine, such as Sauvignon blanc (you can substitute: fish stock, chicken stock, or water)


Heat oven to 350
Lightly oil and season the salmon with salt and pepper.

Arrange lemon slices and fresh herbs on the bottom of a baking dish land then place the salmon, skin-side down, onto the bed of lemon and herbs.

Pour wine (or stock) into the baking dish, and cover with aluminum foil. Bake the salmon for 20-30 minutes, depending on the thickness of the fillets.

Note: The best way to prevent overcooking is to check the temperature of the salmon with an internal thermometer. You want the thickest part of the salmon to read 125 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time).

Serve with fresh lemon and dill.

Easy Chia Pudding


This 3-ingredient, SUPER EASY chia pudding is creamy, satisfying and loaded with protein, fiber and omega-3s.


  • 3–4 Tablespoons chia seeds

  • 1 cup milk (I like unsweetened coconut, almond or cashew milk)

  • 1/2 Tablespoon maple syrup

  • 1/4 teaspoon vanilla (optional)

  • Toppings of choice: fresh berries or other fruit, granola, nut butter, etc


In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.

Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquid. If it’s not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes.

When ready to serve top the pudding with berries and enjoy.


Salt and Pepper Broccoli

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This delicious roasted broccoli is an easy go-to recipe and takes little to no time to make. The broccoli is fiber filled and nutrient dense then seasoned with ume plum vinegar, a staple in Japanese culture for its salty flavor.


2+1/2 cups broccoli florets

1 tablespoon olive oil

2 teaspoons ume plum vinegar

1 teaspoon black pepper

1 teaspoon toasted sesame oil


1. Pre-heat the oven to 375 degrees F.

2. Toss the chopped broccoli florets and seasonings together in a large mixing bowl, ensuring the broccoli is well coated.

3. Place a piece of parchment paper over a baking sheet and evenly spread out the broccoli pieces.

4. Bake in the oven for 8-10 minutes, check half way through to toss.

5. They are finished when they are a little bit crispy on the edges and able to easily pierce a fork through the stem.

Spinach Asparagus Soup with Lemon and Parmesan

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Spinach Asparagus Soup with Lemon and Parmesan

This asparagus soup tastes luxurious, yet no cream — just veggies, broth and a hint of Parmesan puréed to silky perfection.

Servings: 4


  • 1 bunch asparagus bottom ends trimmed

  • 1 large handful spinach leaves

  • 3 tablespoons unsalted butter

  • 1 medium yellow onions, chopped

  • 3 cloves garlic, peeled and smashed

  • 4 cups low-sodium chicken broth

  • Salt and Freshly ground black pepper

  • 2 tablespoons freshly squeezed lemon juice, from one lemon

  • 1/4 cup shredded Parmigiano-Reggiano

  • Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)


Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.

Chop the asparagus into 1/2-inch pieces.

Add the chopped asparagus to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 20 minutes, or until the vegetables are very tender. Add the spinach and simmer for 10 additional minutes

Purée the soup with an immersion blender until completely smooth. Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.

Ladle the soup into bowls top with a sprinkle Parmigiano-Reggiano, fresh herbs (if using), and freshly ground black pepper.

Forest Berry Salad

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6 cups of organic girl protein greens (or greens of choice)
2 cups mixed fresh organic berries: raspberries, blueberries and quartered strawberries
1/3 cup crumbled goat cheese
handful torn basil leaves
1 cup chopped walnuts
3 tbsp balsamic vinegar
1/2 tsp honey
1/2 cup olive oil
salt and pepper

Measure out greens into a large bowl.
Make the dressing: in a medium bowl whisk the vinegar and honey together, then slowly drizzle the olive oil into the bowl while continuously whisking. Whisk until dressing is emulsified. Add salt and pepper to taste.
Drizzle dressing over the greens, season with a little salt and pepper and toss. Place half of the greens in two separate bowls or plates. Layer 1/2 berries, 1/2 crumbled goat cheese, 1/2 chopped walnuts and 1/2 torn basil on each plate of greens then add the remaining half of the greens and layer remaining half of ingredients on top. Drizzle a little more dressing on top if desired.
Serves 2. Add cooked chicken to the salad to make it a full meal.

Mango Lassi Smoothie

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2 cups organic frozen mango
1 cup plain full fat kefir
1 cup milk of choice
2 tsp maple syrup
1 pinch cardamom


Place first 4 ingredients in blender and blend until smooth. Sprinkle cardamom on top and enjoy!

2 servings

Edamame and Cilantro Dip

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  • 2 cups edamame (thawed)

  • 1/2 cup cilantro

  • 1/8 cup olive oil

  • 1/8 cup tahini

  • 1 teaspoon Dijon

  • 1/2 teaspoon sea salt

  • 1 clove garlic, minced

  • 2 Tablespoons lemon juice (more to taste)

  • 1 Tablespoon tamari (more to taste)

  • 1 Tablespoon water


Everything goes in the food processor! This dip will keep in the refridgerator for 5 days.

Easy Mango Corn Salsa

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  • 2 Mango (peeled and cubed)

  • 2 cups Fresh Corn

  • 2 tbs Red Onion (finely chopped)

  • 1 Red Bell Pepper (finely chopped)

  • 1/4 cup Cilantro (chopped)

  • Juice and zest of 1 lime

  • Sea Salt to taste

  • jalapeno slices (optional)

Combine all ingredients in a large bowl. Refrigerate until ready to serve. Enjoy!

Roasted Cauliflower Steaks

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  • 2 heads cauliflower

  • Extra-virgin olive oil, for drizzling

  • Sea salt and freshly ground pepper

  • 2 tablespoons pine nuts

  • 1/4 cup golden raisins

  • 1 tablespoon unsalted butter

  • 1/4 cup fresh parsley, torn

Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.

Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.

Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.

Healthy Dijon Potato Salad

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This mustardy potato salad is perfect for your weekend BBQ!


  • 3 pounds red new potatoes

  • ¼ cup red wine vinegar

  • 3 tablespoons whole grain Dijon mustard

  • ½ cup olive oil

  • 6 scallions, chopped

  • ½ cup chopped parsley

  • ¼ cup chopped dill

  • Salt and pepper

Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.

Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.

Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Roasted Carrot Hummus

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Roasted Carrot Hummus


  • 2 to 3 medium chopped into 1/2-inch pieces

  • 1 teaspoon olive oil

  • Pinch fine sea salt

  • 1 small garlic clove

  • 3 packed tablespoons chopped fresh dill, or more to taste

  • 1 can chickpeas. (reserve the liquid)

  • 1/4 cup tahini

  • 2 tablespoons fresh lemon juice, or more to taste

  • 4 tablespoons chickpea liquid or water, (more if needed)

  • 1 to 2 teaspoons untoasted sesame oil or light olive oil, to taste

  • 3/4 teaspoons fine sea salt, to taste


  1. Preheat oven to 400°F and line a roasting pan with parchment paper.

  2. Spread the diced carrots on the roasting pan. Toss them in the teaspoon of oil and sprinkle with a pinch of salt. Roast for 30-35 minutes, until carrots are fork-tender and slightly blackened.

  3. Place the garlic and fresh dill into a large food processor. Process until minced.

  4. Drain the chickpeas over a small bowl, reserving the liquid.

  5. Next add the drained chickpeas, tahini, lemon juice, chickpea liquid/water (4T), oil, and salt. Process until smooth.

  6. When the carrots are ready, add them to the food processor

  7. Process the mixture again until smooth. I like to let the machine run for a couple minutes so it gets as smooth as possible. Taste and adjust ingredients as desired. Feel free to add more dill, lemon, salt, oil or liquid/water depending on your preferences.

  8. Serve the hummus with a sprinkle of ground cumin, coriander, and fresh minced dill, plus a drizzle of sesame or olive oil.