Chicken Fried Rice with Turmeric and Olive Oil

What is it like?

- Tastes like the greasy good stuff, but packed with veggies, healthy fat, and protein!


This recipe makes a boatload, and it's great for leftovers. It is not traditional fried rice, but it is a match made in heaven. 



Serves 8, prep 25 minutes

1 lb organic chicken OR cooked great northern beans for vegan* 
1 cup organic basmati rice
2 cups green cabbage, sliced very thinly
1-2 cups carrots, grated
2 stalks celery, diced
1/2-3/4 cup parsley, chopped
olive oil, as needed (about 1/4 cup)
1 tsp mustard seeds*
1 tsp turmeric*
2 tsp apple cider vinegar OR white vinegar*
1 tsp organic sugar
salt, to taste 


  1. Preheat the oven to 350° degrees. Sprinkle the chicken with salt and then lay in a single layer in a bake safe dish and bake for 20 minutes or until completely cooked (all juices are clear). 
  2. Slice the cabbage thinly. Heat 2 tsp olive oil in a large pan over medium heat. Add the mustard seeds and turmeric, followed by the cabbage and about 1/4 tsp salt. Sauté for about 10 minutes, stirring occasionally. 
  3. To make the rice pilaf, heat 2 tsp olive oil in a 2 quart pan over medium-high heat. Place rice in pan and stir every 20 seconds for about 1 minute. Then add 2 cups water and simmer for 10 minutes with the lid on.
  4. While the rice cooks, grate the carrots and then add them to the cabbage along with the rest of the ingredients. You can also add another tbsp of olive oil, which adds flavor and richness to the dish. When the chicken (or beans) is cool enough to touch, chop it into bite sized pieces and add it to the dish. Adjust the seasoning by adding more salt, olive oil, and turmeric to taste. 

*Generally, beans are easiest to digest after soaking in water overnight. Then, drain the beans, cover with one inch of water or broth, and simmer on low until tender.
*Do not include vinegar if you have acid reflux. Also, do not include mustard seeds or turmeric if they are not tolerated. 

Sweet Pork Spring Rolls, perfect for dipping

What are they like? 

- Crispy

- A gentle fusion of Asian-American flavors 

- Sweet & salty 

Here is a photo of the filling, which is also great just served with rice.

Here is a photo of the filling, which is also great just served with rice.



Fried or fresh, your choice! 

1 lb ground pork OR baked tofu
1 tsp preferred oil, plus 2 tsp sesame oil
1/2 onion
4 leaves of green cabbage, chopped very thinly
2 large carrots, grated
1/2 cup chopped parsley
1 tsp apple cider vinegar
2 tsp sugar
2 tbsp low sodium soy sauce or too taste, plus low sodium soy sauce for dipping 


If you are eating these fresh, add a large piece of crispy romaine lettuce or bean sprout to add a nice crunch! 


  1. Heat a large pan over medium heat. Add 1 tsp preferred oil, such as grape seed or olive oil (the olive oil tastes great in the recipe, even though it is not an asian flavor). 
  2. Sauté the ground pork with the onion for about 8 minutes, until the pork is almost cooked. Then add the rest of the ingredients and sauté until the cabbage is tender if you plan to eat the spring rolls fresh*. 
  3. Prepare the gluten free spring roll rice wraps according to package instructions. Usually they sit in warm water for about 30 seconds until they become soft and pliable. Spread the rice wrap out on a plate, place 2 heaping spoonfuls of the pork filling in the wrap, roll them up (like a burrito), and serve! 

These rolls have such great flavor that I prefer not to mask it with a strong sauce, simply dip them in low sodium soy sauce. 

*If you plan to shallow fry these spring rolls, make sure the pork is cooked, but the cabbage should still be a little tough to chew. To shallow fry, make the rolls with the slightly undercooked filling, heat 1/2 inch of high smoke point oil (such as grape seed or canola oil) in a clean pan over medium heat and place the rolls in the oil. The oil should be about 375°F and you will probably need to turn down the burner after the first few minutes of cooking. Cook the rolls until they are light brown and then flip them and repeat. Place the rolls on a paper towel-lined sheet to cool. 

Colorful Bell Peppers with Almond-Herb Pilaf

What are they like? 

- Refreshing 

- Full of flavor (lemon, olive oil, herbs & almonds) 

- Bursting with color 

vegan and gluten free stuffed bell peppers recipe


Serves 2-4, 15 min prep, 40 min cooking

This recipe can easily be doubled.

1/2 cup long grain rice
scant 1 cup water
1/2 onion, diced
1 carrot, diced
1 stalk of celery, diced (optional)
2 tbsp olive oil
1/4-1/2 cup fresh parsley
1 1/2 tsp dried dill
1/2 tbsp fresh chopped rosemary
1/2 tsp salt
3 tbsp slivered almonds

2 bell peppers, any color
3/4 cup water
juice from one lemon, plus more for serving    
2 tbsp olive oil 

1 cup plain yogurt OR  plain tahini* (or both!) 
1 clove raw garlic crushed, optional 


  1. Preheat oven to 350F.

  2. To prepare the pilaf, heat a 2 quart pan over medium heat until warmed. Add 2 tbsp oil, onion, and carrot and sauté until onion is translucent, about 5 minutes. Add the rice and stir over medium-high heat for 2 minutes. Then add the rest of the pilaf ingredients, bring to a boil, and then immediately lower to a simmer for 10 minutes or until water is absorbed. The rice will be al dente and it will finish cooking in the oven.

  3. While the rice cooks, slice the peppers lengthwise and remove the stem. Choose a baking dish that is large enough to hold the peppers (an 8x8 pyrex works great). Add 3/4 cup water, 2 tbsp olive oil, and the juice of 1 lemon to the dish. Spoon the pilaf into the peppers, cover tightly with foil, and bake for about 40 minutes or until the peppers are fork tender.

  4. Mix together the ingredients for the toppling.

  5. Before serving the peppers, drizzle with garlic yogurt or tahini and serve. Be sure to pour some of the sauce over the peppers. Drizzle with a squeeze of lemon juice.

*You can use 1/4 cup plain tahini for a subtle flavor, which is excellent, or mix together tahini and lemon (if it cuddles and you do not like the texture, whisk in 1/4 tsp lecithin powder to smooth the texture). The garlic is optional. 

Smokey Wild Rice Pilaf

What is it like? 

- Smokey 

- Intense, balanced flavor

- Hardy 

Smokey Wild Rice Pilaf recipe


1 cup wild rice
1/2 cup smoked bacon tips* OR vegan bacon
2 chicken thighs OR butternut squash for vegan
2 stalks celery, diced
1 green or red bell pepper, diced
1/4 cup white wine, optional
2 cups water
1/2 tsp paprika, 1/2 tsp dried dill, 1 tbsp dried or fresh parsly
1/4 cup slivered almonds or 2 tbsp pine nuts, optional


  1. Rinse rice and place in a pan with 2 cup water over high heat. Once it boils, turn it down to low to simmer for about 15 minutes.
  2. Heat a large skillet over medium heat and cook bacon. If you bacon is regular high fat variety, reduce the heat a little and allow to brown. Then remove and pour out the fat and cook the chicken over medium heat for about 3 minutes on each side.
  3. Meanwhile, slice the celery and pepper. Once the meat is browned (but not cooked through), set aside. Then, sauté the vegetables over medium heat for about 7 minutes. While the vegetables cook, measure the wine and slice the bacon into small pieces and the chicken into bite-sized pieces.
  4. Turn the heat up for about 30 seconds and then add the wine (it will boil rapidly so be careful not to get burned by the steam).
  5. Drain the wild rice.
  6. Add the water, drained rice, and the rest of the ingredients and turn the heat up to high. Once it boils, turn it down to a simmer and let it cook for about 20 minutes, or until it is tender and the chicken is cooked through.

Serve with a sprinkling of fresh marjoram leaves (or oregano) and steamed chard or other steamed vegetable. Chard is best when cooked to the point when the leaves’ veins are still crisp.

*You can substitute your favorite regular bacon, especially one that is strongly flavored, like Black Forest variety. If you do not have this kind of bacon, try adding smoked sea salt or smoked paprika instead of regular paprika.

Greek Salad

greek salad recipe


1 cucumber, chopped
2 handfuls cherry tomatoes, chopped
1/2 bell pepper, any color, chopped
1/2 cup kalamata olives, chopped or whole
1/2 cup green onions, chopped (lightly placed in cup)
lemons juice, to taste
1-2 tbsp olive olive oil
salt, to taste
Optional garnish: Feta (baked tofu for dairy free)*

Chop all of the vegetables and place in a bowl. Lastly, squeeze lemon juice over the top, add a drizzle of olive oil, and salt to taste.

* For the vegan feta, I crumbled up gluten free and dairy free baked tofu and tossed the crumbs in a tsp of coconut oil and a generous sprinkling of salt. It offers a great texture.