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Around here, diet’s a dirty word.

Check out these delicious recipes designed to work in tandem with regular fitness classes to give you amazing results.

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1. Preheat the oven to 350ºF.
2. Heat the olive oil in a heavy ovenproof saucepan or enameled cast-iron Dutch oven or heavy-bottomed pot over medium-high heat. Season the short ribs with salt and pepper. Dip in flour to cover each side. Brown the short ribs, about 4 minutes on each side. Transfer the ribs to a plate.
3. Place all the vegetables and herbs in saucepan and sauté for 5 to 7 minutes. Stir in the tomato paste and dried cherries and cook for another minute. Place the short ribs back into pan, add the wine and beef stock, and bring to a boil
4. Transfer the pan to the oven and cook for 2 ½ hours, or until the meat is tender, stirring occasionally. Remove from the oven, place the meat on a platter, and simmer down the liquid on low for about 20 minutes on the stovetop. Serve with polenta, pappardelle pasta or mashed potatoes.

Braised Beef Short Ribs with Dried Cherries and Red Wine

This is a great recipe for the deepest of wintry days when you just need some comforting, hearty nourishment. Short ribs are perfect for a one pot meal. Look for grass-fed, grass-finished beef for maximum benefit of healthy fats and antioxidants. If you’re vegetarian or vegan, try swapping out the beef for satisfying portobello mushrooms and add in a few more carrots and 2-3 parsnips.

Makes 4 to 6 servings

1 ½ tablespoons olive oil

2 pounds boneless beef short ribs

Salt and freshly ground black pepper

¼ cup all-purpose flour for dredging

1 to 2 carrots, roughly chopped

1 cup cremini or button mushrooms, roughly chopped

1 tablespoon fresh thyme leaves

1 to 2 bay leaves

1 medium yellow onion, roughly chopped

1 shallot, diced

3 garlic cloves, peeled and gently smashed

1 tablespoon tomato paste

1/3 cup dried cherries

½ bottle red wine

2 cups beef or chicken stock


Preheat oven to 400F. Cut the ends of the squash and discard, cut squash in half. Scoop out seeds and discard. Cut squash into 2 inch thick diagonal pieces or 2 inch wide long strips—basically medium-ish chunks, you can’t go wrong here. And yes, you’re leaving the skin on, extra fiber / less work!

Whisk together olive oil, maple, vinegar, cinnamon and coriander. Toss with squash and shallot slices in a mixing bowl. Season with salt and pepper.

On a parchment lined baking sheet, arrange squash pieces and shallots along with sages leaves, thyme sprigs and smashed garlic cloves. Aim to tuck herbs and garlic underneath squash pieces to help transfer flavor.

Roast for 20-30 minutes, rotating halfway, until squash is tender.

Sprinkle with pomegranate seeds and maldon salt to serve.

Bonus! Brown Butter Drizzle

If you’re really looking to take your Thanksgiving (or weeknight) game up a notch, consider making a quick brown butter to drizzle over top that warm, glistening squash.

½ stick (2 oz) unsalted butter

In a small saucepan, heat butter on medium-low until it begins to turn lightly brown and develops a nutty aroma, 15-20 minutes depending on the level of heat. You’ll notice darker brown “butter solids” developing on the bottom of the pan. (These are completely edible and delicious, particularly over popcorn). Once butter really hits that nutty aroma, turn the heat off, you’re ready to go.

Drizzle a small amount, 2 teaspoons or so over the squash. Store remaining brown butter in the fridge for up to 3 months. *If you prefer to have a pure brown butter, simply strain the solids out.

Winter Squash with Sage, Pomegranate & Hazelnut

We’re currently in the height of pumpkin and winter squash season which makes this recipe ideal for your Thanksgiving table or a non-holiday weeknight staple that’s rich in antioxidants, fiber and complex carbs. There are dozens of winter squash varieties—delicata, butternut, honeynut, kabocha, kuri, acorn just to name a few. This recipe is versatile and works well with pretty much all of them, so definitely experiment! 


1 medium/large winter squash (or 2 smaller squash like honeynut and acorn)

2 shallots, thinly sliced

1 ½ tablespoons extra-virgin olive oil

1 tablespoon maple syrup

1 teaspoon red wine vinegar or sauvignon blanc vinegar

¼ teaspoon cinnamon

½ teaspoon coriander

Kosher salt to taste

Black pepper to taste

2 sprigs sage leaves

3 sprigs fresh thyme

4 garlic cloves smashed

For serving:

1-2 tablespoons pomegranate seeds

1-2 toasted, halved hazelnuts

Maldon / sea salt


Sauté onion and squash in olive oil over medium heat for 5-7 minutes .  Add ginger, garlic, all spices and jalapeño, saute for another 2-3 minutes. Add in tomatoes, coconut milk, water, cilantro, dried limes and salt.  Adjust heat to medium-high, stir, bring to a boil, lower heat to low and simmer until squash is completely soft and flavors have melded, about 45-60 minutes. Adjust salt if needed.  Remove Persian dried limes (or fresh lime). Allow to cool slightly. Blend soup in a blender, Vitamix, food processor or using a hand-blender until nice smooth.

Garnish with cilantro and spritz of fresh lime if you fancy.


*Dried lime note: these will add a lovely tangy-sour note to the soup, they’re found in spice shops and Middle Eastern specialty stores or online. If you don’t want to invest in them, try adding 1 lime, halved, into the soup for the final 20 minutes of cooking – squeeze the juice into the soup and then drop the whole lime into the soup)

*Tabel (or tabil) is an aromatic, lightly smokey spice blend from Tunisia and Algeria-VERY warming and warning, can be quite piquant depending on the blend. SOS Chefs makes my favorite blend (likely because the owner Atef is Tunisian), but you can also make your own blend…a mix of coriander, caraway, chili pepper and garlic powder — sometimes cumin, turmeric, rose or cloves are added.

A Warming, Fortifying Soup for the Transition of Seasons

In Ayurveda, autumn is the season of ‘Vata’ – the ether/air-movement element that brings upon dryness, “rough” windiness, and dehydration. In traditional Chinese medicine dryness and wind impact the lungs and large intestine – both of which play a role in keeping our immune systems strong to fend off winter colds.

Bottom line, think moisture, more moisture, and warming, easily digested foods. Read: cooked/roasted veg, stews and casseroles, soups, warming liquids, nurturing and energizing, hearty breakfasts.

“Moisture” can flow not only from warm liquids, but also conveys unctuousness — good and healthful warming, grounding fats. Think bone broth, coconut oil, coconut milk, nuts, seeds, tahini, sesame oil just to name a few. In the first few weeks of autumn, my body naturally starts asking for dishes like roasted winter squashes and pumpkins, warming spices, coconut milk-based curries and stews, sauteed greens, roasted root vegetables, simmered beans and legumes and more. We’re simply balancing out the crisp, airy chill with grounding warmth. So less cold food and drinks, salads, raw veg, more warm foods and drinks. Here’s a nice soup to start off the seasonal switch (and use up any leftover summer tomatoes you might have lying around!).


*a quick note – I developed this soup for restaurant quantities (and metric measurements), so I’ve dialed down the amounts a little and tried to estimate the measurement conversions, so bear with me! Also, this recipe will still make a good bit of soup (like 3 quarts worth)- freeze it!! Oh, it’s also vegan, dairy-free and gluten-free. You’re welcome. ;)


2 tablespoons olive oil

1 large or 2 medium yellow onion, diced (350g)

1 XL or 2 medium-large butternut or kabocha squash, peeled, seeded and diced (1250g)

1 large knob fresh ginger, peeled and minced (112g)

10-12 cloves garlic, minced (100g)

1 jalapeño or serrano, seeded and minced

1 tablespoon fenugreek seed, toasted and ground

1 tablespoon coriander seed, toasted and ground (ground coriander is just fine)

1 1/2 teaspoons tabel spice blend *see note below

3/4 of 1 28oz can of whole tomatoes (so about 21 ounces) or about 500g fresh tomatoes – *if using fresh tomatoes, make an ‘x’ on one side of the skin, blanch tomatoes for 2 minutes and peel them. Obviously the canned version is far easier, but….

2 16 oz cans coconut milk (full-fat!)

1 1/2 quarts water

1 small bunch cilantro, roughly chopped

2 Persian dried limes *optional – see note below

salt to taste


For the dressing, whisk together rice wine vinegar, dijon mustard, honey, and tsukudani or miso in a small bowl.  Slowly stream in sesame oil while whisking to emulsify the dressing.  Season with salt and pepper.  The secret (really for any dressing), is adding just enough salt to make the dressing pop in your mouth, alive with flavor). 

Toss all salad ingredients, apples through shallot together and dress lightly with 1-2 tablespoons of dressing. Sprinkle with sesame seeds and maldon or sea salt for garnish.  

*Note: Tsukudani is a fermented shiitake-nori paste, traditional in Japanese cuisine.  Like with countless other fermented, preserved foods and beverages (miso, kimchi, sauerkraut, kombucha etc), it’s excellent for boosting gut health and keeping our body’s microbiome in good working balance. You can find tsukudani here.  (or in Antoni’s refrigerator) 


2 apples, thinly sliced in half moons

1 cup sungold/cherry tomatoes, halved

¼ cup ground cherries, peeled and halved

1 cup thai / purple basil & buds

2 scallions/spring onions, thinly cut on a bias

½ shallot, thinly sliced lengthwise

Toasted sesame seed for garnish

Maldon salt for garnish if desired

Tsukudani Dressing

1 tablespoon rice wine vinegar

¾ teaspoon dijon mustard

¾ teaspoon honey

¾ teaspoon tsukudani (fermented shiitake-nori paste) or white or yellow miso *see note below

4 tablespoons toasted sesame oil

Kosher salt to taste

Cracked black pepper to taste

Apple-Cherry Tomato-Thai Basil Salad

This salad weaves together the melding of seasons, highlighting the very end of late summer with tomatoes and fresh aromatic herbs, with the very beginning of autumn and deeper, warming foods with the apple, ground cherries and a bright but grounding dressing.  I really love working fruit into salads to add an unexpected hit of additional vitamins and antioxidants to vegetables, along with a touch of energizing complex carbohydrates. 

Apples signify health and wellness and are at their peak harvest season in the autumn. They’re excellent sources of vitamin C, fiber, flavonoids (a type of antioxidant), quercetin—another type of antioxidant which keeps inflammation in check and benefits muscle recovery.  All these nutrients combine to benefit stable blood sugar, a healthy weight, good digestion and a strong immune system.

If you’re looking to bulk up this salad and make it heartier for colder temperatures, add in a nice autumnal lettuce like red or green leaf or even a bitter green like radicchio and pop on some toasted, crushed peanut on as well for a little plant-protein boost.  When tomato season officially winds down, swap cherry tomatoes for chunks of roasted butternut or kabocha squash.  Adapt to the seasons, mother nature won’t steer you wrong!


A deliciously hearty side dish perfect for Thanksgiving, or any time now that we’re shifting from fall to winter. Pumpkinseeds add a nice boost of plant-based protein and healthy omega-3 fats to make this seasonal dish extremely satisfying and packed with nutrients. If you’re vegan or vegetarian it could easily turn into a filling main. Root vegetables are wonderfully grounding and earthy, reminding us of our deep connection to nature and all the goodness that lies buried beneath the surface.

Pumpkin Seed Pesto:

Yield: ~ 2 cups

2 cups parsley

14-18 fresh sage leaves

2 cups pumpkin seeds *toasted for 10 minutes at 325F

2 teaspoons honey

1/4 tsp cayenne pepper or Kashmiri chili

4 cloves roasted garlic, smashed

4 scallions, chopped

Kosher salt and black pepper to taste

1/2 cup extra virgin olive oil

1 cup grapeseed oil (or other neutral oil)

In a food processor, combine all pesto ingredients and blend until slightly chunky.

Roasted Root Vegetables with Pumpkinseed Pesto

1 fennel bulb, quartered and then cut into 1” fans

1 bunch of rainbow or regular carrots, halved or quartered lengthwise

2 small celery root (celeriac), cleaned, peeled and chopped into small-medium pieces

2 tablespoons extra virgin olive oil

Kosher salt and black pepper to taste

¼ cup pumpkinseed pesto *see sub-recipe below

1-2 teaspoons pomegranate molasses, garnish drizzled over top

Pumpkinseed oil, garnish, if desired

Parsley, finely chopped

Maldon salt

Preheat oven to 400F. Toss vegetables together with olive oil, salt, and black pepper. Roast vegetables for 20-30 minutes until tender, caramelized and crispy at the edges.

Toss with pumpkinseed pesto (recipe below). Drizzle with pomegranate molasses and pumpkinseed oil (if available). Garnish with parsley and maldon salt to serve.

Note: if you have trouble finding one or any of the vegetables, you can easily swap in parsnip, rutabaga, turnip or any other root vegetable you love.


This is great dish for a bit of wholesome indulgence during the holiday week, or really any freezing cold wintry day—particularly after a super intense Enhancewell workout so you’ve got a few calories to spare.   There’s nothing quite warm and comforting like mac & cheese.  This version brings in a whole grain, complex carb element for the pasta and loads up on hearty vegetables and lean protein to round out a balanced, albeit slightly decadent one-dish meal. 

Preheat oven to 400F.

Cook macaroni in salted boiling water per directions.  Strain, reserving 1/3 cup pasta water.  Toss pasta with 1 tablespoon melted butter and set aside until ready to use.

Saute sausage in a bit of olive oil until cooked through. Set aside.  Using the same pan, saute garlic, leek and chili with a bit more olive oil. For 3-5 minutes.  Add thyme leaves and chard, saute another 2-3 minutes.  Season with salt and pepper.  Set aside. Finally, saute Romanesco for 6-8 minutes. Season with salt and pepper and add to veg mix.  ( Or roast with olive oil, salt and pepper for 8-10 minutes) while concurrently sauteing other veg.

Combine pasta, sausage and vegetable mix.  In a small saucepan, whisk together remaining 2 tablespoons of butter and 2 tablespoons flour until smooth. Slowly whisk in milk to make the bechamel sauce. Whisk in mustard, garlic, nutmeg, orange zest.  Slowly whisk in both cheeses (reserving 2 ounces or so of each for the topping).  Continue whisking frequently until slightly thickened.   Whisk in liquid (if desired) from pickles/capers (namely for acid balance). Season with salt and pepper.

Butter a 9×9 casserole/baking dish.  Add the pasta-sausage-veg mix into the dish.  Pour bechamel-cheese sauce evenly over top to disperse throughout pasta.  Sprinkle remaining cheese over top followed by cayenne / smoked paprika and breadcrumbs.

Bake for 35-45 minutes until golden brown and bubbling.

Mac & Cheese

With lamb sausage, chard & Romanesco/cauliflower

Serves 6-8


7 oz / half box of Sfogili einkorn whole wheat macaroni (or regular / other whole wheat / gluten-free macaroni pasta)

2 lamb sausage links (or pork sausage should work just fine)

Olive oil for sauteeing

2 cloves garlic, minced

2 leeks, white portion, halved and thinly sliced

½ fresno red chili or jalapeno, finely minced

Leaves from 2-3 sprigs of thyme

½ bunch Swiss chard (red, green or rainbow)

1/3-1/2 head Romanesco (a type of cauliflower, or regular cauliflower), cut into small florets and pieces of stem

Kosher salt and pepper to taste

3 tablespoons unsalted butter

2 tablespoons flour

2 cups whole milk

10 ounces sharp white cheddar, 2 ounces reserved for topping 

6 ounces comte (or whatever other cheese you fancy), 2 ounces reserved for topping

½ teaspoon mustard powder

A good shake of garlic powder

1/16 – 1/8 teaspoon nutmeg

Zest of ¼ orange *only if using lamb sausage

1-2 teaspoons liquid from pickles or capers (*if desired/on hand)

Kosher salt to taste

1/8-1/4 teaspoon cayenne pepper or smoked paprika

½ cup toasted garlic breadcrumbs (or you can skip this step if you don’t have them on hand)

In a heavy saucepan, saute squash, onion, garlic, chili pepper/jalapeno and carrots in coconut oil or ghee over medium heavy for 3-4 minutes. Add in lentils and spices and stir to coat vegetables.  Add in tomatoes, coconut milk, broth and lime (squeeze its juice and then toss lime in while curry is cooking).   Season with salt and pepper. Bring to a strong simmer, then reduce to low-medium heat.  Simmer for 20-30 minutes until lentils, squash and carrots are soft. Remove lime halves and discard.  Serve with rice, cilantro and additional fresh lime.

January Reset/Winter Squash and Red Lentil Curry

Serves 4

Similar to the infamous Ayurvedic “cleanse & reset” recipe for kitchari, this winter curry is fantastic for refreshing the body’s digestive system with a warming, grounding “stew” that’s extremely satisfying and stabilizing.  Try it for lunch a few days in a row and see how it impacts your blood sugar, hunger levels and energy!

1 tablespoon coconut oil or ghee

1 butternut, kabocha, or kuri winter squash, peeled (if necessary), deseeded and diced 

1 large yellow onion, diced

2 cloves garlic, minced

1 thai bird chili pepper or jalapeno, finely minced

2-3 carrots, diced

1 cup red lentils

1 tsp ground turmeric

½ teaspoon black mustard seed (if available)

1 1/2 teaspoons Baharat spice-blend *(OR ¾ teaspoon coriander, ¼ teaspoon cumin, ½ teaspoon cinnamon, 1/8 teaspoon ground cloves, ¼ teaspoon ground cardamom, ¼ teaspoon cayenne pepper or Korean or Japanese red chili powder)

8 oz canned diced tomatoes

2 cups chicken or vegetable broth

1 15oz can coconut milk

1 lime, halved

Kosher salt and black pepper to taste

Serve with:

1 cup long grain white or brown basmati rice, cooked

Fresh cilantro

Lime wedges

The winter slog of February seems to be the perfect time for a one-pan meal (read: it’s cold and our, or at least my, inspiration is sorely lagging).  This pan-roasted chicken is the basis for 2 recipes in 1 so you’ll really get your money’s worth from a pasture-raised farmers market chicken (obviously any chicken will work nicely here, but you’ll notice a big flavor difference and support your local economy when you’re purchasing closer to home.  I’m a big proponent of getting to know where your food comes from). The yogurt in the marinade (or “brine”) here helps make the meat moist and tender. Use whatever vegetables you have lying around underneath the chicken. The chicken juices will make them all delicious. If you’re gluten-free, nix the bread pieces. If you don’t own a cast-iron pan, a carbon steel pan/skillet or a baking sheet will work just fine too.  The end result is a great streamlined meal that hits balanced nutrient needs and compliments your Enhancewell workouts for muscle recovery and definition.

Yogurt-Rubbed Cast-Iron Roast Chicken

1 3-4 pound whole chicken, cleaned

1/4 cup butter, at room temperature

kosher salt to taste
cracked black pepper to taste

1/2 cup whole milk yogurt
1 tablespoon olive oil
2 garlic cloves, finely minced, 4-6 additional cloves, peeled and smashed, for the pan
1-2 teaspoons thyme and/or rosemary and/or marjoram (if you’ve got herbs in your fridge, use them)
1 whole lemon, halved

Underneath the Chicken (any mix of wintry root / hearty vegetables, but below is an example):
1 large rutabaga, chopped or 1 bunch hakurei sweet turnips (and their green tops) , cleaned and halved
1 small onion or 2 shallots, quartered and sliced in half moons

1 leek, white portion only, (save the greens in your freezer for chicken or vegetable stock), or 2-3 spring onions, chopped

1 cup mixed mushrooms, sliced
4-6 small purple or baby potatoes, diced
leftover wholegrain or sourdough bread torn into small chunks. Even 1/4 loaf will do, don’t let it go to waste! If you don’t have bread, feel free to skip it!

1. Truss the chicken with kitchen twine if you have it (tying
the legs together and creating a + shape over the chicken with twine to keep the wings close to the body). Rub butter underneath the skin of the chicken as best you can. Season it generously with salt (like 1 1/2 teaspoons worth) and pepper. Whisk together the yogurt, whey, olive oil, minced garlic and any herbs or fun flavorings. Rub the chicken down with the yogurt mixture and allow to marinate for at least 30 minutes.

2. Preheat your oven to 385-400F depending on how hot it runs. In a cast-iron skillet or roasting dish, arrange your veg and bread and smashed garlic cloves, season with salt and pepper. Drizzle with additional olive oil to coat, squeeze one of lemon over top and nestle in the veg mix.

3. Place the chicken atop of veg and bread, breast side up (or down depending on your school of thought). Squeeze juice from remaining lemon half over top the chicken and shove it and additional herbs sprigs in the chicken cavity. Drizzle with a touch more olive oil. Roast for 40-50 minutes, rotating halfway, until juices run clear and internal

This broth takes that roast chicken you just made and spins its flavors from seasonal greenmarket to Southeast Asia. It’s great by itself when you’re a little run down, or fridge it or freezer it and use it in other Asian-inflected soups, stews or curries. If you’re vegetarian or vegan, you can omit the chicken carcass here and add in a load of mushrooms and more veg for a deeply satisfying and cleansing vegetable broth.

Southeast Asian-Inspired Chicken Broth

Makes 2-3 quarts

carcass of 1 roast chicken, leave a little of the meat on for flavor *if you want an even richer broth, add in 2 pounds of lightly roasted chicken wings/necks
2 shallots, halved, skins can be kept on

4-5 cloves garlic, smashed
1-2 pieces lemongrass
4-5 kaffir lime leaves, if available
5-6 sprigs cilantro or Thai basil
1 large piece ginger, halved
2-3 pieces turmeric, halved
1-2 Thai bird chilies
1 whole lime, halved
kosher salt to taste
whole black peppercorn to taste *(or get fancy with kampot or Indonesian peppercorn from SOS Chefs)

Dump all ingredients in a stock pot. Fill with water just to cover carcass by 3/4 inch or so. Bring to a boil, reduce heat to medium-low and simmer for 4-5 hours until you get a deep, chickeny broth. Add the whole lime for the last 30-45 minutes. Strain and discard spent ingredients (like in a compost bucket!). Give any fallen chicken scraps to your cat or dog as a lil treat if they’re not too salty/spicy.

These brownies are a great, completely gluten-free dessert that doesn’t taste “gluten-free.” The tahini swirl adds a nice boost of extra protein and healthy omega-3 fats as well.

Buckwheat Brunette Brownies

¾ cup buckwheat flour

½ cup hazelnut flour (or almond or walnut flour)

1 teaspoon baking powder

¾ teaspoon salt

14oz 70% chocolate feves (discs)

150g (5.5oz) unsalted butter

½ cup sugar 

½ cup brown sugar

4 eggs

1 tablespoon vanilla paste or extract

1 tablespoon cacao nibs

½ cup sour cream 

3 teaspoon agave (or honey or maple syrup)

⅓ cup tahini

Maldon salt

Prepare a 9-inch by 9-inch baking dish with cooking spray. Preheat oven to 350F.

Whisk together buckwheat and nut flour, baking powder and salt.

Gently melt dark chocolate and butter in a double boiler. Find a heat-proof bowl and make sure it hovers over, but does not touch the simmering water. Stir consistently until smooth. Set aside.

In the bowl of a mixer using the paddle attachment, beat together sugars with eggs, adding 2 eggs at a time until well incorporated, about 3 minutes. Add in vanilla mix until incorporated.  

Add the flour mixture into the mixer bowl in 2-3 batches, stirring on low to incorporate. Add chocolate/butter mixture to bowl, scraping batter down as needed. Add cacao nibs and sour cream and mix to incorporate.

Meanwhile, in a small saucepan, simmer tahini and agave together, about 2-3 minutes. 

Pour brownie batter into prepared pan and smooth entire surface with rubber spatula, ensuring batter is evenly distributed across pan. Pour tahini mixture gently overtop batter in a ribbony design. Using a knife or cake test, swirl mixture to further create tahini ribbons. Sprinkle a good pinch of Maldon sea salt over top batter.

Bake 20-25 minutes, rotating pan halfway through. Test with a cake tester or toothpick for doneness.

Quiche is one of those glorious egg dishes that toes the line between healthy and indulgent. I’m loading this version up to err on the side of healthy so Antoni doesn’t get mad at me. Actually, I usually load up most meals throughout the day with veg and herbs, so this quiche should be no different.  If you’re an egg eater, quiche is a great way to get a nice hit of protein and greens/vegetables in one fell swoop.  It’s easy to make ahead, so it can serve as a simple but effective (and tasty) post-workout meal. Feel free to swap in any greens/roasted or sauteed vegetables you have lying around, as well as a cheese(s) of your liking. 

Spring Fling Quiche

Makes 1 9” quiche

Quiche Crust

*note: this makes enough dough for 2 9” quiches – divide dough and store one in the freezer.

2 cups all-purpose flour

½ cup rye flour (if on-hand)

1 teaspoon kosher salt

2 sticks (8oz) very cold unsalted butter, cut in 1-inch pieces – place butter in freezer for a few minutes after cutting   

Up to ¼ cup (4 tablespoons) cold water

Preheat oven to 350F. Combine flours and salt in a food processor. Remove butter from freezer and add to food processor. Gently pulse until the dough becomes crumbly. Slowly add in water tablespoon by tablespoon until dough comes together cohesively. You may only need 3-3 ½ tablespoons water (you don’t want the dough too wet).

Divide dough into two pieces, form into discs and refrigerate for at least an hour. Freeze second disc for a later use. Roll out one disc in a circular form about 1/2-inch thick all around, or shape dough into whatever the shape of your pan is. Gently lay dough into pan prepared with baking spray, and press around sides at a 90 degree angle and freeze for a few minutes before baking. This will help prevent shrinkage. Cover dough with parchment paper and baking stones/beans and blind bake at 350F for 25-30 minutes. Remove beans and paper after about 20 minutes to get a golden crust all around.

Egg, Veg & Cheese Mixture

The options are endless here, so go wild.  The egg-cream base and general veg and cheese quantities will serve as your blank canvas. If you’re vegan, I apologize, and promise to do a vegan recipe next month!

4 eggs

6 oz / ¾ cup heavy cream

1-2 tablespoons thick yogurt like labneh or crème fraiche (optional)

Kosher salt and pepper to taste

Greens: saute about 2 cups of spring greens of your choice in olive oil  2-3 minutes (i.e. spinach, lambs quarters, swiss chard, radicchio, pea shoots etc.) season with salt.

Alliums: where the flavor comes in – saute 1/2 -3/4 cup spring onion, green garlic, garlic chives, scallion, yellow or red onion. Again, whatever you have on-hand and enjoy. Saute in olive oil 2 minutes, season with salt.

Cheese: about 3/4 cup whatever grated or crumbled cheese you wish (cheddar, goat cheese, feta, manchego, parmesan, gouda etc.) or go crazy and combine cheeses.


Extra flavor bombs: if you have random bits of sauces or fresh herbs, use them! Try pesto, aioli, chives, basil, mint, oregano, dill, etc. A few small dabs of an herby sauce or a sprinkling of fresh minced herbs, about 1 tablespoons total. 

Using a hand blender or regular blender, combine the eggs, heavy cream, yogurt/crème fraiche and salt and pepper. 

Arrange sauteed greens, alliums and cheese on blind baked quiche crust. Gently pour egg mixture over top just to the top of the baking dish so egg mixture doesn’t spill over. Sprinkle herbs over top or add dabs of pesto or aioli etc. 

Bake at 350F for about 20 minutes or until lightly golden brown, rotating halfway through for even coloring.

May is Mental Health Awareness Month, and in the spirit of mental health, I created a recipe that aids in mental acuity and overall emotional wellbeing. Kicking off your metabolism and stabilizing blood sugar at the day’s outset helps keep you balanced. The matcha green tea powder, coconut milk and chia seeds come together for a breakfast with heavy-hitting emotional wellness properties, not to mention a boost to digestion, muscle recovery, and more.

You can make chia pudding the night before and it’ll keep in the fridge up to 4-5 days.

Matcha-Coconut Chia Pudding

Makes 2-4 servings

Macha-Coconut Chia Pudding

1 can coconut milk

1 teaspoon maple syrup, agave, honey, coconut sugar, or natural sweetener of choice

¼ teaspoon vanilla extract

Pinch of sea salt or pink Himalayan salt

1/4 cup chia seeds

½ heaping teaspoon matcha powder

Using a hand blender or regular blender, lightly blend coconut milk, sweetener, vanilla extract and salt (or whisk very, very well by hand). Whisk in chia seeds and match powder until thoroughly blended. If consistency looks a bit too thick, add a teaspoon or two of water.

Set in a closed container and refrigerate overnight to firm up.


Quick Strawberry-Vanilla Compote 


1 cup strawberries, cleaned and diced

1-2 tablespoons coconut sugar or regular sugar *depending on how sweet your strawberries are

1/8 teaspoon vanilla extract

Pinch of salt

½ teaspoon water

In a small saucepan, lightly simmer strawberries, sugar, vanilla, salt and water on low-medium heat for 10-15 minutes until broken down and slightly glossy.

To serve:

4-8oz (1/2–1 cup) chia pudding (remember it’s VERY filling) topped with a few teaspoons of strawberry

If the theme of this summer is kicking off a few extra pandemic pounds for beach season, this recipe is the perfect fit. It’s also is extremely versatile, so it’s a perfect base for a lite, luscious summertime snack, meal or appetizer. Swap out the scallops for a mild white fish, shrimp or lobster! While the strawberry season is fleeting, you can easily interchange them for peaches, nectarines, plums or a juicy melon. Take your summer faves and bring them to ceviche status. The combo of the scallop/seafood, coconut milk, avocado, cucumber and summer fruit make for a low-calorie dish that’s actually satisfying thanks to the protein and omega-3 fats.

Beach Season Scallop Ceviche

Serves 4-8

¾ cup lime juice

1 1/4 cups coconut milk

1 ½ teaspoons fish sauce (optional)

2 small garlic cloves

¼ cup cilantro leaves/stems, roughly chopped

½ small fresno, jalapeno or serrano chili, minced

Kosher salt to taste

1 pound scallops (or seafood / fish of your liking), cleaned and cut into ½” pieces

1 small red onion, minced

1 persian cucumber, diced

½ avocado, diced

½ cup strawberries, diced

¼ cup cilantro leaves

Other half of fresno, jalapeno or serrano chili, minced

Kosher salt to taste

Using a blender or hand-blender, combine together lime juice, coconut milk, fish sauce, garlic, cilantro, ½ chili and season with salt.  Strain and discard herb-chili mix if desired, or reserve for another use. It works great for marinading chicken, steak or grilled vegetables.

Gently mix the lime-coconut milk blend with the scallops and remaining ingredients. Allow to marinate 1-4 hours in the refrigerator and serve very cold. Add a side of plantain or tortilla chips, cucumbers and radish slices if you like.

Tomato season 2022 is finally here and I’ve been craving this fresh and simple pasta sauce for weeks now, so I’m guessing I’m not alone in wanting a good bowl of summery pasta! Grilled vegs and seared shrimp are a good vehicle for ultimate sauce indulgence. I add fresh oregano for a nice change-up in summer flavor to traditional basil, and the oregano adds a slightly more peppery note.  You should be able to find it fresh at your local greenmarket or grocery.

Spring Fling Quiche


2 pounds fresh tomatoes (any variety that is ideal for sauce – heirloom, vine-ripened, plum, etc.)

1 ½ tablespoons olive oil

1 ½ tablespoons butter

4-6 cloves garlic, grated or minced

3-4 sprigs fresh oregano, leaves only

½ teaspoon red wine vinegar

2 teaspoons sugar

¼ teaspoon dried red chili (if desired)

Kosher salt to taste

Black pepper to taste

Parmesan or pecorino romano cheese for garnish, if desired

Fresh basil leaves for garnish, if desired


Score an ‘X’ on one end of each tomato with a knife. Bring a large pot of water to boil and blanch tomatoes for 30 seconds, then place in an ice bath to stop the cooking process. Blanching the tomatoes allows the skin to loosen and then be easily removed. (extra credit: this process is known as concassé). 

Cut each tomato in half and squeeze out the seeds.

Set seeds and liquid aside for another use. You can strain the seeds out and use the liquid in a tomato vinaigrette or marinade for seafood, roasted veg and more.

Dice the seeded tomatoes. 

In a medium saucepan, heat olive oil and butter over medium-low heat. Add in garlic and gently cook for about 2 minutes until fragrant. Add in tomatoes, oregano leaves, red wine vinegar, sugar and red chili. Simmer over medium heat for 10-15 minutes until gently broken down and saucy. Season with salt and pepper.

The sauce is ready for it’s pairing! Choose pasta, a summer veg like grilled eggplant or summer squash, or grilled shrimp or roast fish. If you’re going the pasta route, try a whole grain or farro pasta for an extra bonus of fiber and healthy carbs.