Lunch and Dinner Recipes

These Cleanse-friendly meals are full of flavor as well as nutrients. Consider doubling a recipe to have leftovers handy the next day.

THE WELL Cleanse: Southwest Chopped Salad with Spicy Seeds

Southwest Chopped Salad with Spicy Seeds

From Provenance Meals*
Serves 1

Ingredients:

For the spicy seeds (this will make more than you need for one salad. Store airtight at room temperature.):

  • 1/2 cup raw pumpkin seeds
  • 1/4 tsp lemon juice
  • 1/2 tsp extra virgin olive oil
  • 1/2 tsp chili powder
  • Pinch sea salt

For the salad base:

  • 1 cup mixed greens
  • 1/2 cup chopped red cabbage
  • 1/4 cup roasted red peppers
  • 1/4 cup (approximately 6) cherry tomatoes, sliced in half
  • 1/4 cup radish, thinly sliced
  • 1 tbsp chopped scallions
  • 1 tbsp chopped cilantro
  • 1/2 avocado, diced

For the dressing:

  • Lemon
  • Extra virgin olive oil 
  • Salt

Optional toppings: wild salmon, chicken, black beans.

Directions:

  1. Preheat oven to 300 degrees F.
  2. In a small bowl, toss pumpkin seeds with lemon juice, olive oil, chili powder and a pinch of sea salt until seeds are evenly coated.
  3. Toast seeds on a pan in the oven for about 5 minutes. Remove from the oven and let cool while you prepare the salad. 
  4. Prepare vegetables and add all to a serving bowl. Gently toss with 1/4 cup of spicy pumpkin seeds. 
  5. Finish salad with a drizzle of extra virgin olive oil, squeeze of fresh lemon and a sprinkle of sea salt, to taste.

*For residents of New York City and the surrounding areas, Provenance Meals can deliver organic, ready-to-eat, Cleanse-approved meals right to your door. Just look for THE WELL logo on their site! Meals are designed by wellness experts and made with thoughtfully sourced, local ingredients. Enjoy 20% off your order with code THEWELL at checkout. (Terms: This limited time offer cannot be combined with other promotions and cannot be applied to previously placed orders.)

Brazilian Moqueca Stew

Brazilian Moqueca Stew

From Provenance Meals
Serves 2

Ingredients:

  • 2 cups cauliflower florets
  • 1/4 cup coconut milk
  • 6 oz. wild-caught cod (or sustainable white fish of choice)
  • 1 tbsp extra virgin olive oil
  • 1/2 cup chopped tomatoes
  • 1/4 cup diced onions
  • 1/4 cup chopped bell peppers
  • 1 clove garlic, minced
  • 1/4 tsp Aleppo pepper
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lime juice

Optional serving suggestion: Add a side of steamed greens like collards or Swiss chard, topped with coconut flakes and lime juice.

Directions:

  1. Prepare the fish by patting dry with paper towels and sprinkling with sea salt and lime juice. Let sit while you prepare the remaining ingredients.
  2. On the stove, bring a pot with 4 cups of lightly salted water to a boil.
  3. Add cauliflower and cook until soft. Drain cauliflower but reserve the liquid.
  4. In a blender, combine cooked cauliflower and about 2 cups of boiling liquid with coconut milk and blend until smooth. Save remaining liquid.
  5. In a large pot over medium heat add olive oil, onions, tomatoes and bell peppers. Cook until the vegetables begin to soften.
  6. Add garlic and continue cooking for 1 minute.
  7. Add all remaining ingredients: parsley, cilantro, the raw fish, and your cauliflower puree. 
  8. Bring to a simmer, then cover the pot. Continue simmering until all vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes. Stir intermittently, gently breaking up the fish as it cooks. 
  9. If the stew reduces too much while cooking, add in reserved boiling liquid as needed.
  10. Stir in lime juice, taste and adjust seasoning as desired.
Eggplant Caponata over Spaghetti Squash

Eggplant Caponata over Spaghetti Squash

From Provenance Meals
Caponata serves 3, squash serves 1 

Ingredients:

  • 1 lb eggplant, 1/2-inch dice
  • 4 tbsp extra virgin olive oil
  • 1/2 cup chopped onions
  • 2 cloves garlic, minced
  • 1/4 tsp dried basil
  • 1 tbsp capers, drained
  • 1/2 cup balsamic vinegar
  • 2 cups crushed tomatoes
  • Pinch sea salt and black pepper 
  • 1 cup roasted spaghetti squash

Optional serving suggestions: boost the protein with a sprinkle of pine nuts, chicken meatballs, or white beans.

Directions:

  1. Heat 2 tbsp olive oil in a pan and add diced eggplant with a pinch of salt and pepper.  Cook until browned but not mushy.  
  2. In a separate pot add balsamic vinegar and reduce on low heat until it becomes thick like syrup.  
  3. Add onions, garlic, dried basil, and the rest of the olive oil to the eggplant. Sauté until onions are translucent.  
  4. Add tomatoes and reduced balsamic to the pan. Simmer for a few minutes until all ingredients are incorporated.  
  5. Add capers and simmer for a few more minutes. Taste and adjust seasoning as desired.
  6. Serve over roasted spaghetti squash.
Tandoori Salmon with Gingered Swiss Chard

Tandoori Salmon with Gingered Swiss Chard

From Provenance Meals
Serves 1

Ingredients:

For the salmon:

  • 5 oz. wild-caught salmon
  • 1/2 tsp tandoori spice blend (if unavailable, substitute with garam masala or curry powder)
  • 1 tbsp red palm oil

For the swiss chard:

  • 1 tsp extra virgin olive oil
  • 1/2 tsp black mustard seed
  • 1/4 tsp fresh grated ginger
  • 1/4 tsp cumin seed
  • 1/4 tsp turmeric
  • 1 1/2 cups chopped Swiss chard
  • 1/4 cup water
  • Pinch sea salt
  • 1 tsp cilantro

Directions:

  1. Preheat oven to 450 degrees F.
  2. Rest salmon on a plate and pat dry with paper towels. 
  3. In a small bowl, mix the red palm oil and tandoori spice together. Brush generously over the salmon and marinate for 1 hour.
  4. Bake in the oven for 10-15 minutes, or until the internal temperature reaches 140 degrees F. While the salmon is cooking, prepare the Swiss chard.
  5. Heat the olive oil in a pan over medium and add everything except the Swiss chard to the pan. Toast spices for 2-3 minutes and then add Swiss chard and water.
  6. Let the Swiss chard steam and wilt in the pan until soft. Add more water as needed until the chard reaches desired tenderness. 
  7. Remove from heat and serve with salmon. Garnish with cilantro.
Grass-Fed Grilled Steak with Sesame Chile Bok Choy

Grass-Fed Grilled Steak with Sesame Chile Bok Choy

From Provenance Meals
Serves 1

Ingredients:

For the sesame chile sauce:

  • 1/4 cup coconut aminos
  • 1/4 cup rice wine vinegar
  • 1 tsp manuka honey
  • 2 tsp tahini
  • 1/4 tsp Aleppo pepper
  • 1/4 tsp sesame oil

For the steak and bok choy:

  • 4 oz. grass-fed steak
  • 1 cup bok choy, steamed
  • 1/4 tsp sesame seeds

Directions:

  1. Prepare the sesame chile sauce by whisking all ingredients together in a small bowl.
  2. Use half of the sauce to marinate the steak for 1 hour, or overnight.
  3. Cook the steak in a heavy skillet over high heat or in an oven at 400 degrees F, until the internal temperature reaches 145 degrees. Let rest for 5 minutes before slicing.
  4. Serve sliced steak with steamed bok choy, drizzled with remaining sesame chile sauce. Sprinkle with sesame seeds.

Asian Veggie Noodle Bowl

Adapted from Unbound Wellness
Serves 2

Ingredients:

For the veggie bowl: 

  • 2 medium zucchini, spiralized
  • 3/4 cup carrots, grated
  • 1/2 cup red cabbage, chopped
  • 1 medium cucumber, sliced into half moons
  • 2 sprigs green onion, chopped
  • 1 tbsp olive oil

For the sauce:

  • 2 tbsp coconut aminos
  • 1 tsp ginger powder
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder
  • 1 tsp garlic powder

Directions:

  1. Place a pan on the stove over medium-low heat. Melt the olive oil in the pan. 
  2. Add the zucchini to the pan and cook for 2-3 minutes. You want the noodles to be lightly sautéed to aid digestion, but still crunchy. Remove from heat and set aside to cool.
  3. Once cooled, add the zucchini to a bowl and combine with the other veggie ingredients.
  4. In a small mixing bowl, combine the sauce ingredients with a whisk. Pour the sauce over the noodle bowl and serve immediately.

Avocado Chicken Salad

Adapted from Real Plans 
Serves 2 

Ingredients:

  • 3/4 pound chicken breast (or leftover chicken from bone broth recipe) 
  • 1 tbsp coconut oil
  • 1 1/2 large avocados
  • 1 green onion
  • 1/4 bunch cilantro
  • 1/2 lime
  • 1/4 tsp garlic powder
  • 1/2 tsp coarse sea salt, plus more to taste
  • 4 oz mixed greens

Directions:

  1. In a skillet over medium high heat, sauté chicken in coconut oil until browned on the outside and cooked through. Set aside to cool.
  2. Peel, pit and chop avocado. Mince green onion and cilantro, and juice the lime. When the chicken is cooled shred apart or dice into half inch cubes.
  3. Combine all ingredients (except salad greens) in a large bowl and mash with a fork to combine.
  4. Season with additional sea salt to taste and serve over greens.

Bison Chili

Adapted from AutoImmune Wellness
Serves 2-4 

Ingredients:

  • 1 tbsp coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups bone broth (or vegetable broth)
  • 1 parsnip, chopped
  • 1 carrot, chopped
  • 1 beet, grated
  • 1 tbsp oregano, fresh or dried
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1 pound grass-fed ground bison
  • A few parsley sprigs, for garnish

Directions:

  1. Heat the coconut oil in a heavy-bottomed pot on medium-high heat. Once melted and the pan is hot, add the onions and cook, stirring for 7 minutes, or until the onions are translucent. Add garlic and cook for another 3 minutes.
  2. Add bone broth, parsnips, carrots, grated beets and all of the spices except for parsley. Bring to a boil, turn down to a simmer, and cook, covered, for 20 minutes.
  3. Meanwhile, brown ground bison in a skillet over medium high heat, stirring occasionally so that it is browned evenly.
  4. Add the ground bison to the vegetables and simmer, covered, for another 15 minutes.
  5. Serve garnished with fresh parsley.

Bone Broth Egg Drop Soup

Serves 1-2

Ingredients:

  • 2 cups bone broth
  • 1 egg
  • 1/4 tsp ginger, minced
  • 1 tbsp spinach, coarsely chopped
  • 1 tbsp scallions, finely chopped
  • 1/4 tsp sea salt

Directions:

  1. Place the broth in a pot over medium heat. While the broth heats, whisk the egg in a small bowl.
  2. Once the broth is boiling, slowly drizzle the egg into the broth while mixing it in with a fork. The egg should cook immediately.
  3. Add ginger, spinach, scallions and salt and simmer another few minutes until scallions are soft. Serve warm.

Butternut Squash Soup

Serves 5-6

Ingredients:

  • One large butternut squash, peeled, deseeded and chopped into 1 inch cubes
  • 4 tbsp ghee
  • Sea salt
  • Freshly ground pepper
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 5 cups bone broth
  • Fresh cilantro, chopped for garnish
  • 1/2 avocado, diced for garnish

Directions: 

  1. Preheat the oven to 400 degrees F. On a foil-lined pan, toss the butternut squash in 2 tablespoons of ghee, and a pinch of salt and pepper. Roast in the oven for 15-20 minutes until squash is tender. Use a fork to test tenderness.
  2. In a large pot, add the remaining 2 tbsp of ghee and onion. Sauté over medium heat for about 10 minutes until the onion has softened. Add the garlic and sauté for an additional minute.
  3. Add the roasted butternut squash and the bone broth into the pot and bring to a simmer. Allow the mixture to simmer for about 5 minutes to let the flavors combine.
  4. Turn off the heat and allow the soup to cool for a few minutes. Purée the soup in a blender or food processor, or using an immersion blender. If using a blender or food processor, you may want to do this in several batches, then return the blended soup to a clean pot. If the soup is too thick for your liking, add more bone broth.
  5. Season with a pinch or two of sea salt.
  6. Garnish with chopped avocado and fresh cilantro.

Cauliflower Fried Rice

Serves 4

Ingredients:

  • 1 medium head of cauliflower (or 12 ounces pre-riced cauliflower)
  • 1/4 cup coconut aminos
  • 4 tbsp ghee (or coconut oil), melted
  • 1 tsp ginger, minced
  • 1/4 tsp pepper 
  • 2 eggs, beaten
  • 3 garlic cloves, minced
  • 1 medium onion, diced 
  • 1/2 cup broccoli florets
  • 2 carrots, diced
  • 3 scallions, chopped

Directions:

  1. If using a head of cauliflower, chop into smaller pieces and pulse the cauliflower in a food processor until it resembles rice, about 2-3 minutes. Set aside.
  2. In a small bowl, whisk together the coconut aminos, 2 tbsp of melted ghee (or coconut oil), ginger and pepper. Set aside.
  3. Heat 1 tbsp of ghee in a medium skillet over low heat. Add the beaten eggs and cook until cooked through (without mixing), about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces. Set aside.
  4. Heat remaining 1 tbsp of ghee in a large skillet or wok over medium-high heat. Add garlic and onion to the skillet, and cook about 3-4 minutes, stirring often, until the onions have become translucent. Stir in the broccoli, carrots, and scallions. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  5. Stir in the cauliflower, cooked eggs, and coconut aminos mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes. Serve immediately.

Creamy Zucchini Soup

Serves 3

Ingredients:

  • 1 tbsp of olive oil
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 3 medium size zucchinis, chopped into chunks
  • 4 large handfuls of spinach
  • 3 cups of bone broth (or vegetable broth, if preferred)
  • 1 cup of coconut milk

Directions:

  1. In a large pan, add olive oil, onions and garlic. Cook over medium heat until onions and garlic are soft and fragrant.
  2. Add the zucchini and the bone broth, and bring to a simmer. Partially cover and cook until the zucchini is cooked, approximately 10 minutes.
  3. Stir in the coconut milk and add spinach. Mix until spinach is wilted, and then remove from heat. 
  4. Use a hand blender or food processor to blitz to a fine purée.
  5. Serve warm.

Crispy Roasted Chicken

Adapted from Food By Mars
Serves 4

Ingredients:

  • 2 pounds chicken thighs (with skin)
  • 1 tbsp of sea salt
  • Spices of choice (ie. rosemary and garlic powder)

Instructions:

  1. Preheat oven to 400 degrees F. Prep a baking sheet with tin foil or parchment paper (for easy clean-up) with a grate on top for crispy skin.
  2. Rinse the chicken thighs and pat them dry with a paper towel so they can get crispy.
  3. Season chicken thighs to taste on both sides. Tip: if you're using garlic or onion flakes for example (anything that can burn), sprinkle on the underside of the thighs.
  4. Place chicken thighs skin-side up on the grates and bake for 35-45 minutes. You don't need to flip chicken, they should be crispy when you remove! Serve.

Crispy Salmon

Adapted from The Roasted Root
Serves 2

Ingredients:

  • 1 pound salmon fillet
  • 2 tsp of olive oil
  • 1 pinch sea salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • A squeeze of lemon

Directions: 

  1. Preheat oven to the high broil setting.
  2. Lightly oil the bottom of a casserole dish and place the salmon fillet in it, skin down. Drizzle olive oil over the flesh of the salmon and use your hands to spread it over the full surface so that everything is coated. Sprinkle with sea salt, garlic powder and onion powder. 
  3. Place the salmon on the second-to-the-top shelf of the oven and broil for 10 minutes. (6 minutes for rare salmon, and up to 15 minutes for a very thick cut of salmon). Remove from the oven and finish with a squeeze of fresh lemon.

Deconstructed Egg Rolls

Adapted from Real Plans
Serves 2

Ingredients:

  • 1/2 head green cabbage, shredded
  • 1 carrot, shredded
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 green onions, sliced
  • 1 tbsp coconut oil 
  • 1/2 pound ground beef 
  • 1/2 cup coconut aminos
  • Sea salt, to taste

Directions:

  1. Heat coconut oil in a skillet. Add onion and cook until it begins to soften. Add beef and break apart with a wooden spoon, cooking until it is no longer pink.
  2. Meanwhile, in a small bowl combine garlic, coconut aminos, and ginger; set aside.
  3. Once beef is cooked through, add cabbage and carrots to skillet and stir to combine.
  4. Pour sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5-15 minutes or until cabbage is wilted.
  5. Season with salt, to taste. Top with sliced green onion and serve.

Philly Steak Lettuce Cups

From Real Plans 
Serves 2

Ingredients:

  • 3/4 pound rib eye steak (use 1 cup black beans for a vegetarian version)
  • 1 onion
  • 1/4 pound cremini mushrooms 
  • 1 1/2 tbsp olive oil
  • Sea salt, to taste
  • 1/2 head romaine or butter lettuce

Directions:

  1. If your steak is not frozen, freeze it overnight so you can slice it thinly. Remove from freezer and using your sharpest knife, slice the steak as thinly as possible. Slice the onion.
  2. In a skillet over medium high heat, sauté the onions and mushrooms in olive oil. Remove to a plate.
  3. Turn heat to high. Add the rib eye steak and season generously with sea salt. Cook for a couple of minutes until browned.
  4. Replace veggies into the pan with the meat and reduce heat to low. Cover and cook for about 2 minutes.
  5. Wash and separate the leaves of lettuce and serve the veggie and meat mix in the lettuce leaves.

Salmon Salad

Serves 1

Ingredients:

  • 1/2 an avocado
  • 1 can of wild salmon
  • 5-10 olives, without seeds
  • 1 whole artichoke heart (from a jar)
  • A squeeze of lemon juice
  • 2 tsp capers
  • 2 handfuls of arugula or other leafy green
  • Sea salt, to taste

Directions:

  1. Scoop the avocado into a mixing bowl and mash with a fork. Drain the can of salmon and mix with the mashed avocado.
  2. Roughly chop both the olives and the artichoke heart.
  3. Add the chopped ingredients to the bowl along with lemon juice and capers. Mix together. Taste and add additional salt, if needed. Serve over arugula.

Shrimp Scampi over Zoodles

Serves 1-2

Ingredients:

  • 3 tbsp to 1/2 cup ghee or coconut oil
  • 1 medium head of garlic (about 10-15 cloves), diced
  • 4 zucchini, tops and bottoms cut off, spiralized to make zoodles (or purchase pre-spiralized zoodles)
  • 1 pound raw, wild shrimp, peeled and deveined

Directions:

  1. In a large pan, melt ghee or coconut oil and add garlic on medium heat.
  2. When ghee is melted, add zucchini and shrimp and turn heat to high.
  3. Toss zucchini and shrimp often, until shrimp has turned pink.
  4. Serve hot!

Note: If you’d like more of a sauce, add a little more ghee. Sometimes you’ll have a zucchini that doesn’t release as much liquid and you’ll need more ghee or coconut oil. Add it slowly as you cook so you can gauge how the recipe is coming together to create a texture you like.

Simple Veggie Stir-Fry

Adapted from The Roasted Root
Serves 1-2

Ingredients:

  • 1 tbsp olive oil or coconut oil
  • 1 large carrots, diced
  • 1 small crown broccoli, chopped into florets
  • 1 cup red cabbage, sliced
  • 1/2 medium-sized onion, chopped
  • 1-inch piece of fresh ginger, peeled and grated
  • 2 tbsp coconut aminos
  • 1/4 tsp sea salt to taste

Directions:

  1. Heat the oil over medium heat in a pan.
  2. Add onions, carrots, broccoli and cabbage. Stir well and cover. Cook for about 5 minutes, until veggies become soft, stirring occasionally.
  3. Remove cover and add remaining ingredients. Replace cover and cook an additional 2-3 minutes, stirring occasionally, until vegetables reach desired doneness.
  4. Serve vegetables with your favorite entrée.

Sloppy Joe Over Sweet Potato

Serves 3

Ingredients:

  • 2 tbsp olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 pound grass-fed beef
  • 2 tbsp tomato paste
  • 3/4 cup paleo ketchup (we use Primal Kitchen Ketchup)
  • 1/4 cup coconut aminos
  • 3-4 cups fresh spinach, chopped (can sub 2 cups frozen spinach or other leafy green)
  • Salt and pepper to taste
  • 2 medium sweet potatoes, sliced lengthwise in 1/4-inch slices

Directions:

  1. Preheat your oven to 400 degrees F. 
  2. Place sweet potato slices on a baking pan, drizzle with olive oil and sprinkle with salt, pepper and garlic powder. Place in the oven and roast until cooked through and browned, about 20 minutes.
  3. While sweet potatoes are roasting, place olive oil, onion and garlic in a large skillet over medium heat, sautéeing until translucent and fragrant, about 3 minutes.
  4. Add the ground beef, using a spatula to break it up, and sprinkle with salt and pepper. Cook until brown.
  5. Mix in the tomato paste, ketchup and coconut aminos.
  6. Turn heat to low and let simmer for 5-10 minutes.
  7. Mix in spinach, cooking until wilted.
  8. Place 2-3 sweet potato slices in a bowl, top with 1-2 scoops of sloppy joe and enjoy!

Spaghetti Squash with Caramelized Onion

Adapted from The Almond Eater
Serves 4

Ingredients:

  • 1 spaghetti squash (about 2-3 pounds)
  • 1/4 cup + 2 tbsp olive oil
  • 2 medium yellow onions, peeled and sliced into strips
  • 1 1/2 cup mushrooms
  • 1 cup kale
  • 1/4 tsp rosemary, fresh or dried
  • Salt and pepper to taste

Optional: additional veggies, ground beef or shredded chicken 

Directions: 

  1. Preheat oven to 350 degrees F. 
  2. Slice squash in half, remove seeds and place on baking sheet. Brush 2 tbsp olive oil on both sides of the squash and then place face down in the oven.
  3. While squash is roasting, melt 2 tbsp oil over medium-high in a large skillet. Add onions to skillet, stirring occasionally. After 5 minutes, add mushrooms.
  4. After approximately 10 minutes, the onions should start to caramelize. If they look like they're burning at all, add an extra tbsp of oil.
  5. Add kale to skillet and continue to stir everything together until onions turn a nice golden brown color.
  6. After 45 minutes, remove squash from oven and allow 10 minutes or so for it to cool.
  7. Once slightly cooler, use a fork to remove "spaghetti" from squash and place in a skillet. Add rosemary, salt and pepper and stir everything together.
  8. Top with additional veggies or protein of your choice, such as ground beef or shredded chicken. Serve warm.

Sweet Potato Leek Soup

Adapted from Unbound Wellness
Serves 3-4

Ingredients:

  • 2 cups leeks
  • 2 tbsp avocado oil
  • 2 cloves garlic, minced
  • 6 cups white sweet potato, peeled and chopped
  • 4 1/2 cup bone broth
  • 1 tsp sea salt
  • 2 bay leaves
  • 1 cup coconut cream
  • 1/2 tsp black pepper 
  • 2 tbsp fresh chives, chopped

Directions:

  1. Prepare the leeks by slicing the white part of the leek info half moons. Run under cold water to clean thoroughly. Using a large stock pot, heat the avocado oil over medium heat. Add the leeks and stir often for about 8-10 minutes or until fully softened, but not browned. Add the garlic and sauté for another 1-2 minutes.
  2. Add the sweet potatoes and stir to combine. Pour in the broth and season with salt. Mix well and top with bay leaves.
  3. Bring the soup to a medium-low simmer and allow to simmer for 30 minutes or until potatoes are fork tender. Remove bay leaves and reduce the heat. Pour in the coconut cream and stir.
  4. Allow the soup to cool slightly and use an immersion blender (or a full blender) to blend the soup until creamy.
  5. Top with black pepper and chives and serve warm.

Sweet Potato Toast

Serves 2-3

Ingredients:

  • 1 large sweet potato
  • Your choice of toppings (could include mashed avocado, salmon salad, ground beef, or black beans (as a vegetarian option) 

Directions:

  1. Slice sweet potato lengthwise into 1/4-inch thick slices.
  2. Place the sweet potato slices in a toaster on high for about 5 minutes or until cooked through. You may need to toast multiple times depending on your toaster settings.
  3. Top with topping of your choice and enjoy! Sweet potato toast slices can be stored in an airtight glass container for up to 1 week.

Coconut Curry Soup with Shrimp

Adapted from Food by Mars

Ingredients:

  • 3 tbsp extra virgin olive oil divided
  • 1 3-inch knob fresh ginger
  • 4 sweet peppers, mixed colors
  • 1 bunch scallions (about 7)
  • 1 lime
  • Sea salt to taste
  • 3-4 oz. green curry paste 
  • 2 cans unsweetened full-fat coconut milk (13.5-oz. each)
  • 1 1/2 pounds large shrimp peeled, deveined
  • 1-2 handful snap peas
  • Bunch cilantro
  • 3-4 medium zucchinis, prepped zoodles or cauliflower rice

Directions:

  1. Peel and thinly slice ginger.
  2. Chop the white and light green parts of the scallions into 1-inch pieces, save the dark green tops for garnish later.
  3. Peel lime zest and save lime for garnish later.
  4. Chop the peppers (tops off first, discard the seeds in the middle), and slice into rings.
  5. Over medium heat, add 2 tbsp of the olive oil to a medium saucepan (one with a lid), and add the scallions, peppers, lime zest and ginger to the pot. Cook and stir often until veggies are golden, about 8 minutes.
  6. Depending on how spicy you want it, add 3-4 ounces of the green curry paste and stir veggies in it for 2-3 minutes.
  7. Then, add 1 1/2 cans of coconut milk and stir, taste your curry and see if you’d like to adjust either the amount of coconut milk or paste and you can add more of either to taste. Season with sea salt, reduce heat to low, and stir more until barely simmering (about 6 mins).
  8. Meanwhile, prep zoodles and add to your serving bowls.
  9. Add shrimp, snap peas, and cilantro to the curry and cover the saucepan. Cook for approx. 2-3 minutes until shrimp is bright pink.
  10. Ladle your curry over zoodles/cauliflower rice and garnish with sliced green tops of scallions, a lime wedge, and more cilantro! 

Lamb Chops with Chimichurri

Adapted from Food by Mars

Ingredients:

For the lamb chops:

  • 4 baby lamb chops
  • Sea salt and pepper to taste
  • 1-2 tsp olive oil

For the chimichurri:

  • 1/4 cup fresh flat-leaf Italian parsley
  • 3 tsp capers
  • 1 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 3 tsp red pepper flakes
  • 4 garlic cloves minced
  • Sea salt to taste
  • 1/2 cup Organic Extra Virgin Olive Oil

Directions:

  1. Season meat with salt and pepper on all sides.
  2. Make the chimichurri sauce by adding all ingredients to a food processor and mixing well until combined. Season to taste and set aside.
  3. Heat a heavy bottomed pan (like a grill-cast iron pan) over medium and add olive oil.
  4. Once hot, add seasoned meat to the pan and cook for roughly 4 minutes on the first side, then flip to finish for another 4 minutes or so for a medium-rare cooked lamb chop. Cook longer if wanted well-done.
  5. Remove meat and plate, drizzle chimichurri over top and serve with extra on the side.
  6. Store sauce in the fridge for 1 week or so.

Asparagus Basil Salad

Adapted from Elena’s Pantry
Serves 4-6

Ingredients:

  • 1 pound asparagus, cut into 1 inch pieces, trim off fibrous ends
  • 1 cup grape tomatoes, halved
  • 1 ripe avocado, cut into cubes
  • 1 cup sliced basil leaves
  • 1/4 cup olive oil
  • 2 tsp lemon juice
  • 2 tsp dijon mustard
  • 1/2 tsp celtic sea salt
  • 1/2 tsp ground black pepper

Directions:

  1. Steam asparagus for 5-7 minutes until tender
  2. Place asparagus, tomatoes, avocado, and basil in a large bowl
  3. Stir in olive oil, lemon juice and mustard
  4. Sprinkle with salt and pepper and serve

Arugula Cucumber Salad with Lemon Dressing

Adapted from Elena’s Pantry

Ingredients:

  • 5 ounces arugula
  • 3 medium cucumbers, quartered horizontally, then cut into cut 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/8 tsp sea salt

Directions:

Dice the cucumbers then combine all ingredients in a large salad bowl. 

Roasted Veggie Bowls with Tahini Dressing

Adapted from Against All Grain

Ingredients: 

  • 2 cups diced sweet potatoes 
  • 1 head broccoli, cut into small florets
  • 2 cups shiitake mushrooms
  • 2 cups peeled and cubed butternut squash
  • 2 tbsp avocado oil
  • 1 tbsp ghee
  • 1 tbsp freshly squeezed lemon juice
  • 3/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp onion powder
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground coriander
  • 1/8 tsp ground pepper

Tahini Dressing:

  • 1/4 cup tahini
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp water
  • 1 clove garlic
  • 1/4 tsp sea salt
  • 1/8 tsp ground cumin

Almond Butter Thai Dressing:

  • 1/4 cup tahini
  • 1/4 cup almond butter (or cashew butter, or a blend of both)
  • 2 tbsp water
  • 2 tbsp lime juice
  • 1/4 cup coconut aminos
  • 1/2 tsp minced garlic
  • 1 tsp fresh grated ginger root

Kale Side Salad:

  • 1 bunch lacinato kale, stems removed and shredded
  • 1 tbsp extra-virgin olive oil
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp sea salt

Add ons:

  • Roasted shrimp or salmon (do not add for vegetarians)
  • Avocado
  • Sauerkraut
  • Seeds, such as hemp or sesame. (Everything Bagel seasoning is also amazing!)
  • Fresh herbs such as parsley, cilantro or mint

Directions:

  1. Preheat the oven to 425 degrees F and line one full sheet pan (18×26) or 2 half sheet pans with parchment paper.
  2. Place the sweet potatoes, broccoli, mushrooms and butternut squash on the baking sheet and drizzle the avocado oil, ghee, lemon juice, spices and salt and pepper on top. Toss until evenly coated.
  3. Roast for 25 minutes, tossing halfway through, until the sweet potatoes and squash are golden-brown and the broccoli is crisp.
  4. If adding shrimp — toss 1 lb peeled and deveined shrimp in 1 tbsp avocado oil and season with 1/2 tsp sea salt and 1/4 tsp pepper. Push the vegetables to the side of the tray after the 25 minutes and add the shrimp in a single layer. Roast for 2-3 more minutes, until the shrimp is pink throughout. For 4 oz. salmon fillets, roast an addition 4-6 minutes.
  5. While the vegetables roast, make one or both of the dressings. For the tahini dressing, add everything to a bowl and whisk until smooth. Add a bit of water to thin it out if it’s too thick. For the almond butter dressing, whisk the ingredients in a bowl until smooth. Add water until you’ve reached your desired consistency.
  6. Remove the vegetables from the oven and set aside to cool.
  7. Add the kale to a bowl with the olive oil, lemon juice and sea salt. Massage the leaves with your hands for a couple of minutes, until the kale has softened slightly and absorbed the liquids.
  8. Once the vegetables have cooled slightly, divide them between four containers. Divide the kale salad between the containers and close them up tightly. Store in the refrigerator for up to 5 days.
  9. To serve, reheat a single bowl in an oven set to 400 degrees F for 10 minutes. Add your other desired toppings such as fresh avocado, sauerkraut, sesame seeds or hemp seeds. Drizzle with 1-2 tbsp of your preferred dressing and fresh herbs.

Anything-Goes Kale Salad with Green Tahini Dressing

Adapted from Cookie and Kate

Ingredients:

For the salad:

  • 1/2 medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
  • 1 cup cauliflower rice
  • 2 carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler
  • 1 radish, thinly sliced and roughly chopped
  • 2 tbsp pepitas (green pumpkin seeds) or sunflower seeds, toasted
  • Additional options: halved cherry tomatoes, sliced avocado, chopped bell pepper, whatever else strikes your fancy…

For the Green tahini dressing:
(Yields about 3/4 cup, so you’ll have plenty for future salads)

  • 1/3 cup olive oil
  • 1/3 cup lime juice (about 3-4 medium limes)
  • Handful of fresh cilantro
  • 1 small jalapeño, seeds removed, roughly chopped
  • 2 tbsp tahini
  • 1/2 tsp ground cumin
  • 1 clove garlic, roughly chopped
  • 1/4 tsp fine-grain sea salt, to taste
  • Pinch of red pepper flakes, optional for extra heat

Directions:

  1. To prepare the kale (skip this step if you’re using any other kind of fresh green), first use a sharp chef’s knife to remove the center ribs from the kale, then discard the ribs. Chop the kale into small, bite-sized pieces. Then, sprinkle the kale lightly with salt and massage it by scrunching handfuls at a time until the kale is darker in color and fragrant. This step reduces the bitterness in the kale and improves its texture.
  2. In a bowl, combine the prepared kale, cauliflower rice, carrot, radishes, toasted pepitas and/or your toppings of choice.
  3. To make the dressing: Combine all of the ingredients in a blender or food processor and blend until smooth, pausing to scrape down the sides as necessary. Taste, and blend in additional salt to your liking. If you prefer spicier dressing, blend in a pinch of red pepper flakes. If the dressing is too bold for your liking, dilute it with a little more olive oil and blend again.
  4. Drizzle the green tahini dressing generously over the salad (you’ll still have plenty leftover) and enjoy.

Easy 1-Pan Salmon Red Curry

Adapted from Minimalist Baker
Serves 2

Ingredients:

For the salmon:

  • 2 4-6 oz. salmon filets (skinless, wild caught whenever possible)
  • 1 pinch sea salt
  • 1 tsp coconut aminos 
  • 1 tsp chilli flakes
  • 2-3 cloves crushed garlic

For the curry:

  • 1 tbsp avocado or coconut oil (or sub water, adding more as needed as it evaporates)
  • 2/3 cup thinly sliced shallot
  • 1 tbsp minced fresh ginger
  • 1/2-1 small serrano pepper (reduce for less heat, increase for more heat)
  • 2 cloves garlic, minced
  • 3 1/2 tbsp red curry paste
  • 1 medium red bell pepper, seeds removed and cut into bite-size pieces
  • 1 healthy pinch sea salt
  • 1 14-oz can light coconut milk
  • 1-2 tsp coconut aminos
  • 2 cups chopped kale or other green of choice (optional)

For serving (optional):

  • Cauliflower rice
  • Cilantro or basil
  • Lime wedges

Directions:

  1. First, prep salmon. Ideally, the skin is removed, but if not, it can be removed later. Top with salt, coconut aminos, chili flakes and garlic to briefly marinate. Set aside.
  2. Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or water. Then add shallot, ginger, and serrano pepper and sauté for 3-4 minutes, stirring occasionally. Next add garlic and cook for 1-2 minutes more, stirring frequently, lowering the heat if it begins to burn.
  3. Add red curry paste and sauté for 2 minutes, stirring frequently (turn down heat if browning or burning). Then add red bell pepper and a pinch of salt and sauté for 2-3 minutes. Add coconut milk and stir to combine. Then bring to a low simmer over medium heat. Cook for 2 minutes.
  4. Add coconut aminos, starting with the lesser amount and working your way up to taste. Taste curry and adjust flavor as needed: Adding more salt to taste, coconut aminos for depth of flavor or curry paste for more intense curry flavor.
  5. Once you have the curry to your liking, add the salmon. Cover and cook through (about 5 minutes).

    NOTE: If your salmon has the skin on, add the salmon skin side down. Cover and cook for 2-3 minutes, then carefully flip, peel off skin, and cook through. If you have trouble peeling the skin off, continue cooking; it should peel off once cooked through. For a third cooking option, see notes below.
     
  6. In the last 1-2 minutes of cooking, add the kale, cover, and cook until wilted. Serve as is, or with cauliflower rice, lime juice and fresh herbs such as basil or cilantro.
  7. Store leftovers covered in the refrigerator for 2-3 days and reheat on the stovetop or microwave. Not freezer friendly if salmon has been added (as it doesn’t reheat well).

One Skillet Moroccan Chicken

Adapted from Zenbelly

Ingredients:

  • 3 garlic cloves, minced (use a microplane if you have one)
  • zest and juice of one lemon
  • 1 tsp sea salt
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 2 tbsp, plus 1 tsp extra virgin olive oil, divided
  • 6 large or 8 small bone-in, skin-on chicken thighs. Or one chicken, cut into 8 pieces
  • 1 large onion, thinly sliced
  • 4 small or 2 large carrots, cut into 1-inch chunks
  • 1 cup chicken broth
  • 1 cup olives, pitted and halved
  • Rind of one preserved lemon, sliced into thin strips
  • Handful parsley, chopped

Directions:

  1. In a dish large enough to fit the chicken, mix together the minced garlic, lemon zest, sea salt, paprika, cumin, ginger, turmeric, cinnamon, and 2 tbsp of the olive oil.
  2. Add the chicken to the dish and rub all over with the spice paste.
  3. Cover with cling wrap and refrigerate for at least 3 hours, or overnight.
  4. When ready to cook, heat a large high sided skillet that has a tight fitting lid over medium heat and add 1 tsp of olive oil.
  5. Once the oil is hot, add the chicken, skin side down and cook until it is golden brown — do not mess with it! If it sticks, it’s not ready. As the chicken skin browns, remove it and put it in the dish it was marinating in.
  6. Once all the chicken is browned and set in the marinating dish, add the onions and carrots to the skillet. Cook until the onions are browned and softened, about 6-8 minutes. If the browned bits on the bottom of the pan start to get too dark, add a bit of chicken broth to keep them from burning.
  7. Stir in the lemon juice and chicken broth. Nestle in the chicken thighs, skin side up. Scatter over the olives and preserved lemon.
  8. Reduce the heat to low and cover. Cook for 20-25 minutes, or until the chicken is cooked through to 165 degrees F
  9. Sprinkle with parsley and serve.

Everything Tahini Roasted Cauliflower

Adapted from Alison Marras

Ingredients:

  • 1 head of cauliflower
  • 2 tbsp coconut oil
  • 3 tbsp smooth tahini
  • 1 1/2 tbsp coconut aminos
  • 2 tbsp, plus more everything bagel mix 

Directions:

  1. Pre-heat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. Cut the head of cauliflower in half and then into florets. Try to get pieces into uniform sizes so they cook evenly.
  3. Toss florets in melted coconut oil in a mixing bowl and pour onto baking sheet.
  4. Season cauliflower with salt and pepper to taste and roast for roughly 30-40 minutes depending on when they are golden brown. Flip them half-way for even browning.
  5. While the cauliflower roasts, mix the sauce by combining tahini and coconut aminos. Add to a mixing bowl and when cauliflower is ready, toss them in the sauce to evenly coat. Add more as needed.
  6. Sprinkle everything bagel mix over top and serve.

 

Roasted Cabbage

Adapted from Minimalist Baker
Serves 2

Ingredients:

  • 4 cups thinly sliced cabbage (red or green)
  • 1 1/2–2 tsp avocado oil or olive oil (use the greater end of range if adding spices)
  • 1 healthy pinch sea salt
  • 1 healthy pinch black pepper (optional)
  • 1 1/2 tbsp curry powder (optional)

Directions:

  1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper (use more baking sheets if making a larger batch).
  2. Add thinly sliced cabbage to the prepared baking sheet, drizzle with oil, and toss to evenly coat. Arrange in a single layer, sprinkle with a healthy pinch each sea salt, black pepper and curry powder. If using curry powder, toss once more to evenly coat cabbage with spices.
  3. Bake for 16-20 minutes or until golden brown and tender. The time it takes will depend on how thinly the cabbage is sliced. Toss at the halfway point to encourage even browning.
  4. Taste test and add more salt if desired. Enjoy as a simple side dish or in bowls, salads, soups and more.
  5. Best when fresh. Leftovers will keep for 2-3 days in a sealed container in the refrigerator. Not freezer friendly.

Sheet Pan Chicken Stir-Fry

Adapted from NomNom Paleo
Serves 4

Ingredients:

  • 1/2 cup All-Purpose Stir-Fry Sauce (recipe below)
  • 1 tablespoon avocado oil plus more for greasing the sheet pan
  • 2 teaspoons arrowroot powder
  • 1/2 teaspoon salt 
  • 1 1/2 pounds boneless and skinless chicken breasts cut into 1-inch cubes
  • 1 pound sugar snap peas trimmed
  • 1/4 pound fresh shiitake mushrooms cut in half or quarters
  • 1 large carrot cut into ¼-inch slices
  • 1 large shallot thinly sliced
  • 2 garlic cloves minced
  • 2 scallions thinly sliced

Optional: serve on cauliflower rice

Directions:

  1. Heat the oven to 400 degrees F convection roast or 425 degrees F conventional with the rack in the middle.
  2. While the oven is heating up, whisk together the All-Purpose Stir-Fry Sauce, oil, arrowroot powder, and salt in a liquid measuring cup or bowl.
  3. In a large bowl, combine the chicken, sugar snap peas, mushrooms, carrots, shallot, and garlic. Pour in the sauce and toss well to combine.
  4. Grease a rimmed baking sheet with avocado oil or line it with parchment paper. Transfer the chicken and veggies to the baking sheet and arrange in a single layer.
  5. Bake for 14-17 minutes, rotating the pan at the midway point. The sheet pan chicken dinner is ready when the vegetables are tender-crisp and browned in parts and the chicken is cooked through.
  6. Sprinkle on the sliced scallions and serve with some simple cauliflower rice!

All-Purpose Stir-Fry Sauce

Adapted from NomNom Paleo
Servings: 16 servings 

Ingredients:

  • 1 cup coconut aminos
  • 1/2 cup chicken stock
  • 1/4 cup Red Boat fish sauce (this brand is recommended as it does not contain MSG)
  • 2 tbsp rice vinegar
  • 2 tsp garlic powder
  • 2 tsp ginger powder
  • 1 tsp toasted sesame oil optional

Directions:

  1. Combine all of the ingredients in a small jar. Cover it tightly with a lid, and shake well to incorporate before using.
  2. This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!
Chicken kebab with summer savory marinade on a plate with a lemon wedge

Chicken Kebab with Summer Savory Marinade

From THE WELL Kitchen & Table
Serves 2

Ingredients:

For the kebabs:

  • 2 boneless skinless chicken breast for each skewer
  • 2 boneless skinless chicken thigh for each skewer
  • 1 cup summer savory marinade (recipe below)

For the marinade:

  • 20 sprigs savory
  • 5 sprigs rosemary
  • 8 cloves garlic, peeled and smashed
  • 1-inch piece ginger, grated
  • 1 cup extra-virgin olive oil

Directions:

  1. With a mortar and pestle (if available) or a food processor combine all marinade ingredients. This is a great marinade for chicken and vegetables suitable for the grill such as zucchini and bell peppers.
  2. Cut breast and thigh into 1-1.5-inch chunks
  3. Place in a large bowl and add savory marinade, stirring to coat.
  4. Skewer chunks evenly on 2 skewers, place in baking pan and pour marinade over top.
  5. When ready, grill or pan sear and season with kosher salt and pepper for about 8 minutes
  6. Finish with flaky salt and a lemon wedge.

Yellow Dal Lentil Soup

From THE WELL Kitchen & Table
Makes 2 quarts

This soup is a current favorite in our farmers market daily soup rotation.

Ingredients:

  • 2 tbsp ghee
  • 1 1/2 cups yellow dal lentils
  • 1 1/2 tsp cumin seed, ground
  • 1 1/2 tsp coriander seed, ground
  • 1/4 tsp asofotieda
  • 2 serrano peppers, deseeded and chopped
  • 1.5 tbsp tumeric powder
  • 2 tomatoes, chopped
  • 2 carrots, chopped
  • 1 1/2 cups lacinato kale, stemmed and sliced
  • 1 quart vegetable stock
  • 1 1/2 tbsp lemon juice
  • 20 sprigs cilantro, picked

Directions:

  1. Add ghee to pan and toast spices for 30 seconds
  2. Add vegetables and sweat for 2 minutes, then add lentils and continue cooking for 5 minutes.
  3. Add stock and simmer on low for 30 minutes until the lentils are tender.
  4. Pulse in blender for 5 seconds, return to a warm pot and serve with lemon and cilantro.
Frittata with fresh herbs on top, from THE WELL Kitchen & Table

Vegetable Frittata

From THE WELL Kitchen & Table
Serves 1

This frittata is great for breakfast or lunch using any vegetables available. We mix ghee into our eggs to give a light, fluffy texture without adding milk or cream. 

Ingredients:

  • 2 tbsp ghee, divided
  • 3 eggs
  • 2oz vegetables, chopped (whatever on hand, snap peas, Brussels sprouts, cooked leftovers) 
  • 1 handful spinach
  • Fresh herbs

Directions:

  1. Crack eggs into a medium bowl and whisk in 1 tbsp melted ghee.
  2. In 6-inch non stick pan on medium heat add 1 tbsp ghee, vegetable of choice and spinach.
  3. Once warm add eggs and lightly mix eggs before putting it in the oven at in 350 degrees F.
  4. The eggs will take about 5 minutes to cook. The frittata is ready when set on top.
  5. Serve with fresh picked herbs and a side salad.
THE WELL Kitchen & Table's Curry Egg Salad on a dish

Curry Egg Salad 

Serves 2-3

Ingredients:

For the egg salad:

  • 12 hard boiled eggs, chilled and peeled
  • 1/2 cup housemade mayo (recipe below)
  • 1 raw egg yolk
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp zest and 1 1/2 tsp fresh juice from 1 lemon
  • 1/2 cup finely diced fennel
  • 1/2 cup finely sliced scallions, white and pale green only
  • 1 tbsp curry powder
  • Salt

For the Housemade mayo:

  • 4 egg yolks
  • 1 tbsp dijon mustard
  • 2 tbsp water
  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp kosher salt
  • 1 cup avocado oil
  • 2 cup garlic oil

Directions:

  1. Begin by boiling the eggs.
  2. After boiling, let them chill in the refrigerator until thoroughly cooled. 
  3. Make the Housemade mayo by combining the first six ingredients in a food processor. With the motor running drizzle in the avocado and garlic oil to emulsify.
  4. Peel the eggs and cut them into 4 pieces.
  5. Mix all ingredients together. 

 

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