If you are looking for a super easy dish that is packed with flavor this holiday weekend...look no further. This chimichurri marinated steak recipe will blow you away and is just one of the delicious dishes in our Spring Anti-Inflammatory Eating Plan eBook.

Spring and summer are bursting with fresh, anti-inflammatory herbs and this dish is the perfect vessel for them to shine! This recipe works for any cut of steak, so feel free to substitute your favorite.  I like to double or triple the chimichurri  sauce recipe and freeze it in 1 cup increments for easy defrosting later down the line. Just defrost in the fridge overnight. This chimichurri can be used with any other cut of meat of fish and tastes divine on grilled, steamed, or roasted vegetables  so experiment and have some fun with it!

Chimichurri Marinated Steak (PRINT RECIPE)
Serves 4

Ingredients:
1 ½ lbs grass-fed steak (skirt, flat iron, flank)
1 teaspoon salt
1 teaspoon pepper

Chimichurri:
¼ cup chopped fresh oregano leaves
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme
¼ cup finely minced shallots
5 cloves garlic, chopped
½ teaspoon red pepper flakes
¼ cup red wine vinegar
1 cup olive oil

Directions:

1. To make chimichurri sauce, combine all ingredients in a bowl and mix well. 
2. Reserve 1/2-3/4 cup chimichurri in an airtight container and refrigerate until ready to use. (Bring back to room temperature before serving, about 30 minutes).
3. Place steak in a freezer bag with remaining cup chimichurri and marinate overnight or up to 24 hours.
4. Preheat grill or grill pan over medium-high heat.
5. Scrape marinade off meat and season with salt and pepper.
6. Grill steak until medium rare, 4-7 minutes per side depending on the cut and size of your steaks.
7. Let steak rest for 5 minutes after grilling, then cut against the grain into ½ inch thick slices.
8. Serve with reserved chimichurri as a sauce. 

I like to pair this dish with some roasted potatoes or celery root fries (recipe included in our Spring Anti-Inflammatory eBook) and some steamed or grilled asparagus. But you can also go more traditional and serve this with rice, beans and a veggie of choice.  Either way this dish is a winner!

Enjoy & Happy Memorial Day Everyone!
​~Billie

If you are a fan of fish tacos, this recipe is right up your alley and perfect for your upcoming Cinco De Mayo Celebrations! You can do these in lettuce wraps, store bought grain free tortillas, or Homemade Grain-Free Tortillas - whichever you prefer.

I also love to double this salsa recipe and use it a second night over some grilled chicken. In fact these recipes are part of my new, Spring Anti-Inflammatory eBooks. These one week meal plans come complete with recipes, a menu with preparation tips,  and a shopping list to save you time at the store. So if you like meals like these, check out my downloadable Anti-Inflammatory Meal Plans. 

Grain-Free Fish Tacos with Mango Salsa: (PRINT RECIPE)
Serves 4

Ingredients:
4 wild caught cod filets (about 6 ounces each)
1 tablespoon avocado or coconut oil
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
½  teaspoon cumin
1/8 teaspoon cayenne
½ teaspoon chili powder
1 avocado, sliced (optional)*
Large leaf lettuce for lettuce wraps or Grain-Free Cassava Tortillas

Mango Salsa:
1/4 cup sweet onion
2 ripe mangos, peeled and chopped
¼ cup chopped red bell pepper
3 tablespoons cilantro, chopped
1/2 tablespoon olive oil
1 1/2 tablespoons fresh-squeezed lime juice
Pinch of salt

Directions:

1. Make the salsa by combining all ingredients into a small bowl. Mix well, cover and set in fridge to chill until ready to serve.
2. If you are making your own tortillas, get the dough prepared now.
3. Combine paprika, garlic powder, salt, black pepper, cumin, chili powder, and cayenne in a small bowl. Mix until combined.
4. Rub your fish evenly on all sides with spice rub.
5. Heat oil in large skillet over medium-high heat. Add fish to pan; cook about 4-5 minutes each side or until they start to flake easily. Use a spatula to break fish into small chunks as it flakes, then give it all a big stir.
6. While your fish cooks, cook your tortillas in a separate skillet. See Grain-Free Tortilla recipe for directions.
7. Serve hot inside lettuce wraps or tortillas garnished with mango salsa and sliced avocado (if using).
8. Serve with coleslaw inside the taco, on the side, or a little of both – either way, I know you will enjoy this meal!

Enjoy and let me know what you think! 
​
~Billie

I love this meal because when its done it tastes like a "restaurant quality" dish  BUT it only requires 15 minutes of hands-on time. So you can put the items into your Crockpot or Slow-cooker, go about your busy day, and then come to home to an amazing meal! This meat just falls apart in your mouth...its amazing!

In fact, my husband and I don't ever go out for Valentines Day ever since the food is way overpriced and the atmosphere is too loud and crowded.  Instead, we enjoy a home-cooked meal...this year, this dish is on the menu along with my favorite Grain-Free Ginger Cookies for a sweet treat.  If you don't eat potatoes, substitute your favorite root vegetable instead like parsnips, turnips, celery root, or yucca.

In our house, I like to use the leftovers the following day to make "Paleo Bowls" which is basically the leftover meat on a bed of seated kale or chard with the roasted veggies on top. If I'm out of the veggies from the crockpot, I will often roast a squash to accompany the dish.  You can get the details of this recipe plus others like it in our Anti-Inflammatory Winter Meal Plan: Week 1. Packed with super simple and delicious meals your whole family will love!  Check out the recipe below and enjoy...

Crockpot Grass-Fed Beef & Vegetable Roast (PRINT RECIPE)
Serves 4-6

Ingredients:
2-4 pound organic, grass-fed beef chuck roast
1 teaspoon dried herbs like thyme or rosemary
1 teaspoon ground turmeric
1 teaspoon salt
½ teaspoon pepper (optional)
1 teaspoon onion powder
½ teaspoon garlic powder/granules
1 cup organic beef broth
2 large carrots, chopped into 2 inch pieces
1 stalk celery, chopped into ½ inch pieces
3 red or white potatoes OR 1 sweet potato, chopped into bigger chunks
½ a large onion, quartered
2-4 springs fresh herbs like rosemary, thyme, or sage

Directions:

1. Combine dried spices, garlic granules, onion powder, salt, and pepper in a small bowl to make a rub.
2. Place veggies inside crockpot, arrange as flat as possible to create a “bed” for the roast
3. Rub the roast all over with the spices, then place it inside the crockpot on top of the veggies.
4. Pour beef broth into Crockpot.
5. Then add the fresh herb springs (if using) directly on top of the meat.
6. Cook on low for 8 hours or until meat shreds easily with a fork.
7. Shred with two forks and serve with extra juices from the crockpot.
8. Enjoy!

Let me know what you think by leaving me some feedback below...

~Billie

This nutrient dense, anti-inflammatory recipe will awaken your taste buds and keep you feeling satisfied long after your meal. Chicken salad lettuce wraps are a popular meal in our house, especially since most weeks I make a a big Crockpot Roasted Turmeric Chicken.

Then I simply use leftover chicken to make chicken salad;this gives me two simple, healthy meals to start the week off. I'm all about making bigger batches of things and then working leftovers in new ways. This method saves some of my precious energy and makes eating clean much easier! Check it out...

Turmeric Chicken Salad Lettuce Wraps: (PRINT RECIPE)
Serves 4

Ingredients:
1 teaspoon coconut oil
1 ¼ pounds organic, free range chicken breast, chopped or shredded **
3 tablespoons organic mayonnaise made from cage free eggs & olive oil
½ teaspoon ground turmeric
½ teaspoon salt
½ teaspoon pepper
1 carrot, peeled and julienne sliced or minced
1 rib celery, minced
3 tablespoons fresh cilantro, minced
Juice of ½ a lime
1 cup organic cannellini or great white northern beans, rinsed
8 large organic leaf lettuce leaves (Romaine, Butter, Bibb, Boston, etc)

**Or use leftover, pre-cooked chicken to save time. 

Directions:

1. Heat coconut oil in a large skillet over medium-high heat, swirl to coat then add the chicken breast.
2. Sprinkle chicken evenly with 1/2 of the salt and pepper and allow to cook until done, about 5-7 minutes per side depending on the size of your chicken breasts. Adjust temperature as needed so the chicken is lightly browned on the outside and cooked through.
3. Remove chicken from pan, place on a cutting board and chop into bite-size chunks.
4. Add chopped chicken to a large bowl, then add all remaining ingredients, except lettuce, and mix until well combined.
5. Cover and place in fridge to chill for 15 minutes and allow flavors to deepen. The longer it sits, the better the flavor but you can eat it right away and it tastes great as well.
6. Serve chicken salad inside lettuce wraps and enjoy!

I hope you enjoy these as much as I do! Let me know what you think.
~Billie

BBQ chicken seems like an essential component to a fabulous 4th of July celebration. Paired with some baked beans and coleslaw or a seasonal garden salad and baked or grilled sweet potato wedges...perfection!

This simple BBQ marinade is low in sugar compared to most BBQ sauces so that you can enjoy some without feeling too guilty. Just be sure to use organic, no sugar added ketchup or a can or organic tomato sauce. 

Try this with our Simple Coleslaw and Baked Black-Strap Beans and let me know what you think.

BBQ Chicken: (PRINT RECIPE)
Serves 4

Ingredients:
1/2 cup organic ketchup or organic tomato sauce
2 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
3 cloves garlic, minced
2 tablespoons coconut sugar or raw honey
1/4 cup blackstrap molasses
1 teaspoon lemon juice
1 ½ pounds organic, free range chicken (breast, drumstick, etc, your choice)
½ teaspoon chili powder
¼ teaspoon cayenne (optional)
½ teaspoon garlic granules
¼ teaspoon salt
½ teaspoon pepper
Cooking spray

Directions:

1. Combine all ingredients except chicken in a bowl and mix until thoroughly combined. Divide mixture into two equal parts; reserve half in an airtight container for later.
2. Place chicken in a zip lock bag and pour remaining sauce over it, seal and turn to coat well. Then place in the refrigerator for at least 1 hour and up to 12 hours (if you want to marinade it during the day).
3. To cook chicken in oven: preheat oven to 350 degrees. Then heat a skillet over medium-high heat and spray thoroughly with cooking spray. Remove chicken from marinade and place in skillet, cook 2-3 minutes each side, just to sear the meat.
4. Coat a 9 x 13 baking disk well with cooking spray, place the seared chicken and ½ of reserved sauce mixture and toss to coat. Bake for 35 to 45 minutes, basting with the sauce every 15 minutes until chicken is done (meat thermometer should read 165 degrees).
5. To cook chicken on the grill:  Heat grill to medium. Lightly oil grates; place chicken on grill. Cover grill; cook, turning frequently, until chicken registers 165 degrees on an instant-read thermometer, about 10 to 15 minutes. Uncover grill; continue cooking, basting frequently with reserved sauce, until chicken is glazed thoroughly, 3 to 4 minutes more. 

LEFTOVER IDEA: use your leftover chicken to make BBQ chicken chopped salad, BBQ chicken lettuce wraps, or BBQ chicken & hummus quesadillas (hummus replaces the cheese).   YUM!

Enjoy your holiday weekend with friends and family!
~Billie

 In the Spring and Summer there is an abundance of fresh herbs like basil, cilantro, and mint. I love to make homemade pesto's out of these herbs and experiment with new combinations of flavors. This recipe has a balance of spicy and sweet that you will love paired with fresh seafood or  organic chicken, turkey, or pork. This pesto also tastes fabulous on grilled, roasted, or steamed vegetables like zucchini, peppers, mushrooms, squashes, or carrots. 

This simple wild caught salmon dish is perfect for grilling, pan-searing, or baking. Cook to your preference then add the flavorful pesto and you have a fabulous meal loaded with healthy fats and anti-inflammatory herbs. 

Salmon with Cilantro-Basil Pesto (PRINT RECIPE)
Serves 4

Ingredients:
4 (6-ounce) wild caught salmon filets
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic granules
1 tablespoon extra virgin olive oil

Cilantro-Basil Pesto:
2 cups fresh cilantro
1 cup fresh basil
1/3 cup pine nuts, cashews, or pumpkin seeds
2 cloves garlic, peeled
½ teaspoon salt
¼ cup extra virgin olive oil + 1 tablespoon (if needed)

Directions:

1. Start by making your pesto. Place nuts or seeds in your food processor and processing until fine.
2. Then add garlic,  salt, cilantro and basil and process again while slowly drizzling in the olive oil while your machine is running until you reach your desired consistency. You may not use all the olive oil and you may need a little more – just use your judgment.
3. Pour pesto into a large bowl and set aside. 
4. Sprinkle salmon filets evenly with salt, pepper, and garlic powder.
5. Heat a large skillet over medium high-heat and add the olive oil. Tilt to coat and once hot, add your salmon filets skin side up. (Alternatively you can grill or bake your salmon)
6. Sear salmon for 4 minutes, then flip over, turn heat down to medium and place lid on pan but leave a tilt so that the air can escape a bit. Allow to cook for an additional 6-8 minutes.
7. Remove from pan and serve with 1 tablespoon pesto per serving.

This recipes makes extra pesto which you can store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.  

Happy Eating!
~Billie

These mini salmon cakes are moist on the inside with a slight crunch on the outside. They are busting with flavors but contain very simple ingredients so they come together easily and keep well for leftovers. Remember to choose wild caught salmon to prevent consuming harmful PCP's and antibiotics.  Wild caught salmon is an excellent source of Omega-3 fatty acids, which are know to be one of the most powerful medicines when it comes to reducing inflammation.  Healthy, versatile, and delicious - I know you will love this recipe! Check it out...

Quick Salmon Dill Cakes: (PRINT RECIPE)
4 Servings

Ingredients:
20 ounces wild caught salmon (canned or pre-cooked)*
2 tablespoons fresh dill
¼ red onion, minced
3 heaping tablespoons ground flaxseed
1 egg, lightly beaten
1 tablespoon Dijon mustard (optional)
½ teaspoon salt
½ teaspoon pepper
1 tablespoon organic ghee or coconut oil
1 lemon, cut into wedges

Directions:

1. Combine all ingredients, except oil and lemon wedges, in a large bowl and mix well to combine.
2. Use your hands to form small patties, about 2 inches in width. They will be a bit wet, just form them the best you can. Then place patties into "fridge" for 10-15 minutes to allow them to firm up before you cook them.
3. Heat ghee or oil in a large skillet (cast-iron if you have one) over medium heat. Tilt to coat the pan, then add patties, working in batches of four if necessary.
4. Cook patties for about 3-4 minutes per side or until golden brown and slightly crispy.
5. Serve hot or cold with fresh lemon juice squeezed on top. I like to serve these over mixed greens.

*Trader Joes sells 14.5-ounce cans of wild caught salmon for like $3.49; best price by a long shot I’ve found out there. Or you can buy fresh wild caught salmon filets. Add some salt, pepper, and lemon juice and bake in the oven at 400 degrees for 8-10 minutes. Then shred to make the “cakes”.
 
These also taste great cold – I like to double this recipe so that I can toss the leftover patties onto a salad for a great healthy lunch option. I hope you enjoy these as much I do! Leave me some feedback below if you try them out!

~Billie

This is an amazing hands-off recipe that will give you enough food for at least a couple meals depending on the size of your family.  Turmeric is one my favorite anti-inflammatory spices and this dish is a perfect way to boost your intake. The chicken comes out moist and delicious and practically falls off the bones.  Plus you can use your bones to make some organic chicken bone broth as well! FYI - Don't worry about the small amount of moisture used in this recipe, the chicken will release a lot more as it cooks so you really don't need to add more than 1/2 cup. 

I like to take the leftover chicken and use it in other meals like over a salad, shredded into a soup or stew, or mixed into my Turmeric Chicken Salad Lettuce Wraps.  This gives you some healthy, quick protein for easy lunches or an evening when you don't have any time to cook! 

Crockpot Roasted Turmeric Chicken: (PRINT RECIPE)
Servings 8-12 (depending on the size of your chicken)

Ingredients:
1 (4-6 pound) whole organic, free-range chicken
½ a large lemon, sliced into wedges
4 cloves garlic, peeled and left whole
1 large onion, peeled and sliced into large half-moon shapes
A few sprigs of fresh herb or herbs of choice (sage, rosemary, thyme, oregano, etc)
1 teaspoon ground turmeric
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper (optional)
1 teaspoon garlic powder
½ cup organic chicken or vegetable broth or filtered water

Directions:

1. Combine dried thyme, turmeric, salt, pepper (if using), and garlic powder in a small bowl and mix well.
2. Rub and pat spice mixture all over whole chicken, covering it well with the spice rub.
3. Place lemon wedges and fresh herb sprigs of choice inside the body cavity of the whole chicken.
4. Arrange your onions on the bottom of your crockpot, so they cover the entire bottom of the crockpot. This will help to “hold up” the chicken away from the bottom of the pot so it gets juicier.
5. Pour broth or water into the pot, then place the whole chicken on top of the onions.
6. Cover and cook on high for 4-6 hours.
7. Remove chicken, slice, and serve! 

If you want to make organic chicken bone broth – this is great opportunity to do so. After you’ve sliced all the meat off the bones, place the carcass and bones back into your crockpot. Keep the onions in there too– and then add 8-12 cups water, depending on how much your crockpot holds, 3 tablespoons raw apple cider vinegar (to help draw minerals out of the bones), & a few more sprigs of herbs of choice (I recommend thyme and parsley). Cover and cook on low for 10-12 more hours. Run through a fine mesh strainer to isolate broth when its done cooking. Store broth in fridge for up to a week or in the freezer for up to 3 months.  Check out our blog, Health Benefits of Bone Broth & How to Make It to learn more. 

I like to serve this dish with some fiber based carbohydrates like roasted squash or my Salty, Cinnamon Sweet Potato Fries and some steamed or sauteed green vegetables. Try my Ginger Snap Peas/Snow Peas -as ginger pairs very well with turmeric:) 

Enjoy friends and let me know what you think!
~Billie

This is a great meal to feed a large group or  perfect for a  "cook once, eat twice"  (or 3-4 times) family meal:) I make this for my family of four and it gives us each 3-4 meals that week which saves me time and energy!  The leftover meat makes for a great lunch to go in a wrap or on a salad. Or reheat the meat and serve with sauteed greens and some roasted squash or sweet potatoes for a completely different dinner later in the week.  

This recipe is very simple with only 15 minutes of hands-on time and then you don't have to touch it for 6-8 hours. The flavors of this spice rubbed, slow cooked meat create an amazing, mouth watering bite everyone at your table will love! It is not "over-seasoned" or crazy spicy so its good for those who don't LOVE spice.  You can always add more spice if you like more and or you can omit the nightshade items (marked as*) completely if you want less or none at all. 

Just be sure to use organic, grass-fed beef and this will be a meal of healthy saturated fats and clean proteins.  Non-organic, grain-fed beef is fed with GMO-based, grain-feed that is highly inflammatory and should be avoided. Plus conventional meats are loaded with antibiotics that kill your good gut flora and hormones that can throw off your metabolism.  Stick with grass-fed and you will be good to go! 

If brisket is a bit too pricey or you can't find it, a grass-fed beef roast or beef shoulder would also work just as well and cost a little less. 

Crockpot Grass-Fed Beef Brisket Tacos (PRINT RECIPE)
Serves 8-12

Ingredients:
3-5 pounds of grass-fed beef brisket
1 large yellow onion, coarsely chopped
6-8 cloves of garlic, sliced in half lengthwise
1-2 jalapenos, de-seeded and roughly chopped*
     (optional – leave it out if you don’t like spice or can’t do nightshades)
1 cup cilantro, chopped
½ cup organic beef broth
1 small head green cabbage or lettuce for “taco shells”
2 avocados, deseeded, peeled, and sliced
½ cup fresh cilantro, chopped for garnish
4-6 limes, quartered
Salsa (optional)*

Spice Rub:
4 teaspoons sea salt
1 teaspoon ground pepper*
1 teaspoon ground turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon onion powder
1 tablespoon chili powder*

Directions:

1. Combine spice rub ingredients into a small bowl and mix well to combine. **
2. Plug in your Crockpot and turn it on low, then add the chopped onions, garlic, jalapeño, and cilantro. Then pour ½ cup organic beef broth on top.
3. Slice brisket into three large pieces, keeping the fat on, and rub generously with the spice rub. Make sure to get all sides well coated; use your fingers and rub it into the meat.
4. Place brisket in the Crockpot on top of the veggies and then squeeze the juice of 1 large lime or 2 small limes on top of the meat evenly.
5. Cover the Crockpot and cook on low for 6-8 hours. 
6. Pull out the brisket and place on a cutting board or in a serving dish, then use two forks to shred the meat or slice as needed. NOTE: If it doesn’t pull apart fairly easily, you may still need to cook it a little longer.
7. Ladle 1 cup broth from the Crockpot and then pour it on top of the shredded beef to give it some extra flavor and moisture.
8. Serve shredded brisket inside cabbage or lettuce wraps or on top of a bed of coleslaw.
9. Garnish with fresh cilantro, salsa*, and avocado. I also like to squeeze a little fresh lime on top to bring all the flavors together.
10. Enjoy!

*Leave these items out if you are sensitive to nightshades or don’t like spicy foods. This dish will still come out amazing, I promise!
 
**I like to double this spice rub, so I’ve already got some on hand for next time. You can store it in a small jelly jar/glass container for up to 3 months.
 
~Happy Eating!
Billie

Herb Crusted Chicken Breast (PRINT RECIPE):
Serves 4

Ingredients:
4 (6-ounce) organic skinless, boneless chicken breasts
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon garlic granules/garlic powder
½ teaspoon dried oregano
½ teaspoon sweet paprika
2 tablespoons Dijon mustard
2 large egg white, lightly beaten
½ cup almond meal
2 tablespoons finely chopped fresh parsley
  (sub 1 teaspoon dried)
1 ½ tablespoons organic ghee
4 lemon wedges

Directions:

1. Trim the fat off each chicken breast and slice each breast in half lengthwise. You want to slice the chicken so that you are making two THIN pieces of chicken.*
2. Place each breast between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or rolling pin.
3. Place almond meal, garlic powder, dried oregano, and sweet paprika in a shallow bowl/dish and mix to combine.
4. Combine Dijon and egg white in a separate shallow dish, whisking together well.
5. Working with one chicken breast at a time, dredge the chicken in egg mixture; allow excess to drip off, then dredge in almond meal mixture, turning to coat. Set aside on a separate plate. Repeat process for each chicken breast.
6. Evenly sprinkle your breaded chicken with salt and pepper.
7. Heat ghee in a large non-stick skillet over medium-high heat. Add chicken breasts and cook for 4 minute, then flip and cook the other side for 2 minutes.
8. Turn the heat down to medium-low and place the lid on your pan, leave it a bit tilted. Cook the chicken an additional 2-4 minutes this way or until cooked all the way through. This chicken comes out juicy and tender on the inside and browned to perfection on the outside.
9. Turn off the heat, squeeze on some lemon juice, and sprinkle with parsley before serving.

I hope you enjoy this dish as much my family does! Thank you in advance for sharing this recipe if you are so inspired:) Your support means a lot to me and helps me help more people!
~Billie

p.s. - If you like meals like these, you may like our Anti-Inflammatory Meal Plans.  You get 5 new dinner recipes weekly with preparation tips and grocery lists to make your life easy!

This is one of my favorite ways to make wild salmon and get a healthy boost of Omega-3's:) These healthy fats help to reduce inflammation, prevent heart disease, and regulate metabolism. Learn more about how to get the right balance of Omega-3 to Omega-6 fats on our post: Omega-3 & Omega-6 Fats for an Anti-Inflammatory Diet!

This recipe is a regular meal on the menu in my house because it's super fast, packed with flavors and pairs well with any steamed, roasted, or sauteed vegetables. I like to add a friendly carbohydrate like sauteed zucchini noodles, cauliflower-rice, quinoa, or black rice to round out the meal.  Additionally, ginger is a powerful, medicinal food that can help to reduce inflammation and improve digestion so I like to get it into my diet everyday!

I usually double this recipe and eat leftovers on top of a salad for quick, weekday lunches. If you like easy and delicious,  anti-inflammatory meals like these, check out our 10 Day Sugar Detox eBook, it has over 30 recipes that will nourish, balance, and heal your body!

Sesame-Ginger Salmon: (PRINT RECIPE)
Serves 4

Ingredients:
4 (6 ounce) wild caught salmon fillets
3 tablespoons coconut aminos (a gluten & soy free soy sauce substitute make from the sapp of coconuts)
1 inch ginger, peeled and minced
3 cloves garlic, peeled and minced
½ teaspoon salt
½ teaspoon pepper
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 green onions or chives, minced

Directions:

1. Place salmon filets in a baking dish, then pour coconut aminos evenly over 4 filets, sprinkle with minced garlic and ginger and then the salt and pepper. Cover dish and let marinate for 30 minutes or up to overnight.
2. Preheat oven to 425 degrees.
3. Remove dish cover, and place salmon in oven on a rack a little higher than center for about 8-10 minutes or until desired degree of doneness.
4. Remove from oven, then drizzle with sesame oil and sprinkle with minced green onions and sesame seeds before serving.
5. Enjoy!!

~In Good Health,
Billie

I created this recipe last year when I was trying to get more turmeric into my diet to help manage my inflammatory symptoms from Chronic Lyme Disease. It is still a personal and household favorite - it warms the body, soothes the gut, and gives you a huge boost of nutrient dense foods all in one bowl! I'm all about getting turmeric into my diet wherever I can and this recipe is one my favs!

Turmeric is arguably one of the worlds most potent anti-inflammatory foods and several studies have shown it can play a large role in managing and reversing some of our most difficult auto-immune and inflammatory conditions. Head on over to our blog, 7 Health Benefits of Turmeric & Curcumin, to learn more about this powerful medicinal spice!

I love crockpot meals not only because you can toss a bunch of stuff in a pot and come out with complete deliciousness in 4-6 hours but, crockpots are also great vessels to double or triple recipes like these. I always take advantage of this to use my limited energy well in the kitchen. I generally triple this recipe -we eat 4 servings for one meal, I keep 4 servings in the fridge for 4 days and use it for quick, health lunches, and I freeze another 4 servings so that I've got an easy meal down the line when my fridge is out of fresh food and I've not made it to the grocery store yet. Can you relate?! If so, check out this healing, delicious soup...

Crockpot Turmeric Chicken Stew (PRINT RECIPE):
Serves 4+

Ingredients:
2 pounds organic, boneless skinless chicken thighs
1 tablespoon coconut oil, melted
1 medium to large onion, diced
3 carrots, peeled and sliced into ¼ inch rounds
½ a red bell pepper, diced*
1 teaspoon ground turmeric
2 cloves garlic, minced
1 inch ginger, peeled and minced
1 small-medium sweet potato, peeled and cubed into bite size pieces*
1 quart organic chicken broth or homemade bone broth for an extra immune boost
1 cup coconut milk, reserve ¼ cup
1 tablespoon arrowroot powder (sub cornstarch if needed)
½ cup cilantro, chopped for garnish
Salt & pepper to taste

Directions:

1. Heat oil in a large skillet over medium-high heat and add the onions and carrots and sauté for 4 minutes
2. Add the garlic, ginger, red bell peppers, and 1 teaspoon turmeric, give it a good mix and let sauté for an additional 2 minutes.
3. Place the chicken thighs in the slow cooker or crockpot, then add the sautéed veggies and spices, the sweet potato, the broth, and ¾ cup of the coconut milk. Give everything a really good stir, then cover and cook on low for 4-6 hours.
4. Check it at 4 hours and use two forks to shred the chicken thighs, if they fall apart easily, continue to shred all chicken and then give the stew a good stir. If the meat is not pulling apart with two forks, continue to cook and check every 30 minutes or so.
5. Combine the remaining ¼ cup coconut milk and 1 tablespoon arrowroot powder in a small bowl and whisk until arrowroot is completely dissolved. Then add the mixture to the stew and cook for about 5 minutes or until the stew thickens slightly.
6. Ladle into bowls and garnish liberally with cilantro. 
7. Enjoy, enjoy, enjoy!

*For nightshade free, you can drop the sweet potatoes and the bell pepper off the recipe and increase the carrots and/or add some raw cauliflower. 

From my kitchen to yours...enjoy!
~Billie

p.s. - If you want more anti-inflammatory meals like this one, check out our Downloadable ,One Week Anti-Inflammatory Meal Plans and eBooks. 

I sometimes watch the Food Network or the Cooking Channel to get inspired and learn new cooking techniques; one of my favorite chefs to watch is Giada. She always makes everything look easy and I'm often drooling at her magnificent creations - but as with a lot of Italian food, her dishes are often filled with loads of gluten and dairy - both things that I don't and can't eat.

I had never made a cioppino before watching Giada makes hers that day and WOW- this classic and easy Italian soup is packed with flavors and will warm your body up from head to toe. When I wrote my recipe, I was sure to capture her traditional flares but added some additional fiber and nutrition like white beans and chopped kale to make this a nice, well rounded dish that can stand by itself. One of the unique flavors in this dish is fennel, if you've never tried fennel, don't be afraid...check out our Health Benefits of Fennel blog to get more comfortable and learn how to chop it up. This recipe was a HUGE hit in my house and I know it will be in yours as well!

Italian Chicken Sausage & Shrimp Cioppino
(PRINT ANTI-INFLAMMATORY RECIPE)
(PRINT CLEAN PLATE RECIPE)
(PRINT VEGETARIAN/VEGAN RECIPE)***

Serves 4+

Ingredients:
1 tablespoon olive oil
3 cloves garlic, diced
1 fennel bulb, white part only chopped
2 large shallots, diced
1 pound organic bulk, Italian chicken or turkey sausage
1 pound wild caught shrimp, peeled and deveined
4-5 cups organic chicken or vegetable broth
2 tablespoons organic tomato paste*
1 (15-ounce) can white beans (great northern, cannellini)**
½ teaspoon salt
½ teaspoon pepper
2 heaping cups kale, chopped
1 teaspoon fresh thyme or ½ teaspoon dried
Fresh basil and/or parsley for garnish

*If you are sensitive to nightshades, you can leave out the tomato paste all together and this dish is still amazing!
**If you cannot eat legumes, leave the beans out and add 2 more cups chopped kale.
***For a vegan/vegetarian version, cut the meat and seafood out, add one more can of beans (either cannellini or garbanzo beans, and increase the kale to 4 cups.)

Directions:

1. Add olive oil to large Dutch oven or soup pot over medium heat.
2. Add the sausage and cook for 5 minutes, stirring and breaking up into pieces as it cooks.
3. When the sausage is still half pink, add the fennel and shallots, turn heat up to medium-high, and sauté for 5 more minutes.
4. Add the garlic and sauté for 1 minute.
5. Add the tomato paste, salt, pepper, thyme, beans and broth and turn heat up to high.
6. Bring to a just under a slow simmer, then turn the heat down to medium and add the shrimp and kale and partially cover pot. If it looks like you need more liquid, add 1 more cup broth.
7. Stir and cook for 3 minutes.
8. Serve hot garnished with fresh chopped basil.

p.s. - Try this with Grain-Free Garlic Breadsticks or crusty bread of choice. 

Enjoy, friends!
​~Billie

We couldn't let Fall go by without giving you another awesome, apple recipe. These organic turkey burgers are packed with flavors like sage and green onions, and diced or grated apple helps the burger stay moist as you cook it.

This recipe is a family favorite and is just one of the delicious meals inside our NEW! Downloadable, One Week Seasonal Meal Plans  Check it out...

Apple-Sage Turkey Burgers with Garlic Aioli (PRINT RECIPE)
Makes 4-5 burgers; total time 35 minutes

Ingredients:
For the burgers:
1 ¼ pounds organic, free range ground turkey
¼ cup almond meal (omit if you are sensitive to nuts or don't have any)
2 scallions, thinly diced
2 tablespoons fresh sage, minced
½ cup shredded apple (sweet or tart)
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
1/2 tablespoon coconut oil, red palm oil, or grapeseed oil
4-8 large leaf lettuce leaves for burger wraps (like Boston, Butter, or Bibb Lettuce) (sub burger buns of choice)

For the aioli:*
¼ cup organic mayonnaise made from cage free eggs and olive oil
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon fresh lemon juice
*leave out aioli and just use Dijon mustard as garnish if you want an egg-free meal.
​
Directions:

1. Combine all burger ingredients through black pepper in a large bowl and mix until well incorporated. (I use my hands to do this best).
2. Form 4-6, 1-inch thick patties.
3. Heat a large skillet over medium heat, add the oil, and tilt to coat. Once hot, add burgers and cook 5-7 minutes per side or until grilled brown on the outside and cooked through.
4. While burgers cook, combine aioli ingredients in a small bowl and whisk until well combined.
5. Serve burgers inside lettuce wraps with 1 tablespoon aioli on top. 

Enjoy, enjoy...and share this blog if you like this recipe please!
~Billie

Kale has become know as the one of the most nutrient dense super foods out there but we find that most people are still unsure of how to cook with it to make it taste good - especially in it's raw form when it can be more fibrous and bitter. Adding some raw foods to each meal can assist in digestion and make you feel fuller longer, but how do you get raw kale to taste good?! We've got a couple secrets for you...

The first secret to making kale taste good is to remove the leaves from the stems - the stems are very bitter and difficult to digest. The second secret is to let the chopped kale marinate in a dressing that has either vinegar and/or citrus for up to 30 minutes before serving it. I like to "massage" the dressing into my chopped kale using my hands - the vinegar will help to break down the tough, fibrous texture and taste, making it easier to eat. 

In this recipe we've added some sweeter fruits and vegetables to balance out the earthy kale flavor and an apple cider vinaigrette to bring all the flavors together and provide some additional gut healthy enzymes. We've also included sunflower seeds and olive oil to get a boost of healthy fats. This recipe makes for a great side dish to pair with quiches, hot soups and/or clean proteins. I also like to add fresh sliced avocado, chickpeas or pre-cooked chicken to this meal, increase the portion size and eat it as a lunch or light dinner. One last benefit...this salad really holds up well dressed in the fridge for 2-3 days so it actually works for the "make ahead" type of meal to have on hand at your house. The kale will not wilt since its much more fibrous and dense than other traditional salad greens. 

This recipe is truly one of my staples and favorites, I hope you enjoy it as much I do!

Kale-Apple-Carrot Slaw (PRINT RECIPE)
Serves 4

Ingredients:
1 large bunch kale
2 medium carrots or 1 small bag shredded carrots
1 medium apple (both sweet or tart apples go well here)
½ cup raw sunflower seeds

Dressing Ingredients:
¼ cup olive oil
2 tablespoons apple cider vinegar
½ teaspoon sea salt
1 ½ teaspoons Dijon mustard
1 tablespoon pure maple syrup

Directions:

1. Remove stems from kale, and then finely chop into thin pieces; it should look like shredded lettuce when you are done. Place thinly chopped kale into a large bowl.
2. Combine the dressing ingredients in a separate, smaller bowl and whisk together until well combined. Then pour ½ the dressing (a generous ¼ cup) onto the chopped kale and use your hands to “massage” the dressing into the kale leaves until well coated and softened a bit. Allow to marinate for at least 10 minutes but up to 30 before adding the remaining ingredients.
3. While your kale marinates, grate or shred your carrots if you didn't buy pre-shredded, then add them to the kale and mix well to coat in dressing. Then core the apple and slice it into matchstick size pieces. 
4. Add the apple and sunflower seeds once your "marinate time" is done and toss until well combined. 
5. Taste and add more dressing as desired.

Let me know what you think once you've tried it. Happy Kale Eating!
~Billie

This dish is one of the meals included in week three of our 28-Day Detox Diet Program and is full of fresh seasonal veggies paired with a bright creamy lemon flavor. It has a lot less fat than traditional risotto and comes together pretty quickly.  We've also used quinoa, a "friendly carbohydrate", instead of traditional white or arborio rice to give you an extra boost of protein and fiber.  We get heaps of positive feedback from our members and detox diet participants that this is one of their favorite meals in the program, so we wanted to share it with you as well. 

Enjoy it alone as a main meal, as a side dish or toss a scoop over some mixed greens or arugula for a nice, lightweight lunch. Feel free to change up the veggie combination to your liking or based on what veggies you have in the fridge already. Broccoli, mushrooms, green beans, or sugar snap peas would all be awesome in this recipe.  

Lemony Quinoa & Vegetable "Risotto" (PRINT RECIPE)
Serves 4-6

Ingredients:
1 cup dry quinoa                                                                     
1 cup water                                                                            
1 cup organic low sodium veggie broth                                
3 tablespoons organic, grass fed butter or organic ghee (use grapeseed oil for vegan version)                     
3 green onions, diced                                                             
2 ears sweet corn, corn cut off cob raw (Substitute 1 additional zucchini or other veggie of choice if corn-free)
1/2 bunch asparagus, cut into 1 inch pieces                        
1 small zucchini or yellow squash, cut into 1/2 inch square cubes
1/2 cup sugar snap peas, cut in halves
1 bunch fresh basil, diced
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
¼ cup soft cheese like goat or feta (optional- for dairy free version use 2-4 tablespoons nutritional yeast instead)
2 tablespoons lemon zest (about 1 ½ lemons)
4 tablespoons lemon juice (about 1 ½ lemons)
1 clove garlic, minced
1 tablespoon honey or agave

Directions:

1. Combine quinoa with water and veggie broth in a saucepan, bring to a boil, then place a lid on top and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
2. Meanwhile, combine 1/4 teaspoon salt, 1/4 teaspoon pepper, lemon zest, lemon juice, garlic clove, and agave in a small bowl and whisk together. Set aside.
3. Melt butter in a large skillet over medium-high heat. Add corn, asparagus, zucchini, and sugar snap peas and season with remaining salt & pepper, then sauté 3-5 minutes.
4. Add green onion and sauté an additional 2 minutes or until veggies are tender. 
5. Add cooked quinoa, cheese if using, and the lemony mixture to the skillet with the veggies and stir to combine and the cheese melts, about 30 - 60 seconds, stirring constantly. 
6. Add fresh diced basil leaves on top and serve!

Enjoy!
~Billie & Jen

This is one of my favorite meals, hands down, so I'm very excited to share it with you! Now that Spring is in full swing and I can get my hands on some fresh, organic basil, zucchini and tomatoes - I just had to whip up a batch of pesto and make this recipe this week! I LOVE pesto - its a really versatile, healthy condiment that you can use as a sandwich spread or as a sauce/light accent of flavor to sauteed or roasted vegetables, poultry, fish and even some cuts of red meat.

This meal is also one of the meals in our 4 Week Detox Diet and I'm just about to start week 4 so the timing was perfect. This dish melts in your mouth and fills you up - its packed with healthy fats and nutrient dense ingredients and is bursting with super food flavor! While many traditional pesto's use pine nuts, we designed this recipe around walnuts which are loaded healthy fats and have left out the Parmesan cheese - trust me, you won't even miss it in this dish! Like many of the meals in our 4 Week Detox Diet/Spring Cleanse Eating Plan this meal will become a family favorite that you will enjoy regularly for a weeknight meal or dinner party! Check it out friends...

Walnut Pesto Chicken with Zucchini Noodles & Roasted Tomatoes (PRINT RECIPE)
Serves 4

Ingredients:
3 cups fresh basil
1/3 cup raw walnuts
2 cloves garlic
½ teaspoon salt
¼ cup extra virgin olive oil
1 ½ pounds of organic, free range chicken breasts, sliced into 2 inch long and ½ inch thick strips
4 medium to large zucchini
1 cup cherry tomatoes, halved
2 tablespoons, divided, plus one teaspoon grapeseed oil
½ teaspoon dried oregano
Pinches of salt and pepper
¼ cup Parmesan cheese, shredded (optional for those who are dairy eaters - but you won't miss this ingredient if you are dairy free - I promise!)

Directions:

1. Use a spiral slicer, mandolin or vegetable peeler and slice zucchini into noodles or ribbons.
2. Lay zucchini noodles out on a tea towel or paper towel and sprinkle lightly with salt, then let them sit to sweat out their moisture while you prepare the rest of the meal.
3. Make your pesto by placing walnuts in your food processor and processing until fine. 
4. Then add garlic, ½ teaspoon salt, and basil and process again while slowly drizzling in the olive oil while your machine is running until you reach your desired consistency. You may not use all the olive oil or you may need a little more – just use your judgment.
5. Pour pesto into a large bowl and set aside.
6. Preheat oven to 400 degrees and line a small rimmed baked sheet with parchment paper.
7. Place your tomatoes onto the baking sheet, drizzle with 1 teaspoon grapeseed oil and sprinkle with a pinch of salt and pepper. Then place in the oven to roast for about 10-12 minutes.
8. Heat 1 tablespoon grapeseed oil in a large skillet over medium-high heat, then add chicken strips and sprinkle with salt, pepper, and oregano. 
9. Cook chicken for 8-12 minutes, flipping once, until fully cooked and lightly browned.
10. Once you have your chicken started, heat a separate wok or large skillet over medium heat and add your zucchini noodles, then pour 1 tablespoon grapeseed oil on top and toss to coat well.
11. Saute noodles for 5-10 minutes or until tender but not soggy. 
12. When chicken is done, add it to the bowl with your pesto and toss until all chicken is well coated in pesto. 
13. To serve, place ¼ of noodles on each of 4 plates, top with ¼ of chicken pesto and sprinkle with roasted tomatoes and Parmesan (optional - for those that tolerate dairy).

TIME SAVING TIPS: You can make the pesto ahead of time - it will stay good in the fridge for up to 3-4 days - I always make a double batch and place half in the freezer in an airtight container to unfreeze for another meal down the line. The top of the pesto will brown a bit if you make it ahead of time -this is normal, just give it a good stir and you will see the rest is a fresh, bright green color.

Additionally, you can spiral cut your zucchini noodles, let them sweat out their moisture and then place them into a container in the fridge 1-2 days in advance.  Some grocery stores like Whole Foods even sell pre-spiraled zucchini noodles as well to save you time. 

You can also use leftover pesto chicken (if you didn't devour all of it!) inside a wrap or mixed into a romaine or arugula salad with fresh tomatoes and veggies for an awesome lunch! Enjoy!

Eat. Drink. And Be Happy Friends.

~Billie

This recipe leads with whole food ingredients like freshly chopped rosemary, raw walnuts, and green onions and its creamy consistency will melt in your mouth. I like to enjoy this chicken salad in a lettuce wrap but if you'd like to add some grains to this meal, toss it into a sprouted grain tortilla, wrap, or whole grain sandwich bread. 

It's a perfect fast meal to enjoy on a weeknight and makes for great leftovers for lunches during the week. Each time I make this for my family or friends, I get rave reviews and now I'd like to share it with you...

Rosemary Chicken Salad Wraps (PRINT RECIPE)
Serves 4

Ingredients:
1 ¼ -1 1/2 pounds organic, free range chicken breast, sliced into ½ wide, 2-3 inch long strips
1 tablespoon grapeseed oil
3 scallions, diced
1/3 cup mayonnaise made from cage free eggs and olive oil
1/3 cup raw walnuts, chopped
1 ½ teaspoons fresh rosemary, chopped
1 ½ teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
8 butter or large leaf lettuce cups

Directions:

1. Heat oil in a large skillet over medium-high heat. Once hot, add your chicken strips and cook for 8-10 minutes or until cooked through and lightly browned on all sides.
2. Remove chicken from heat when done and chop strips into small bite-sized pieces. 
3. Add chopped chicken and remaining ingredients to a large bowl and mix well to combine.
4. Scoop about 1/3 cup chicken salad onto each of 8 lettuce cups and serve.  Use more or fewer lettuce cups depending on the size of your leaves.

Hope you enjoy this recipe as much as I do! Let me know what you think.
~Billie

 This is one of my favorite entree salad recipes because it is super hearty and filling. It is loaded with nutrient dense, whole food ingredients and clean protein and you will love the flavor profiles it brings. This salad also keeps well (even dressed) for leftovers for a couple of days. 

If red cabbage isn't the most popular vegetable at your house, try mixing in some firm, light greens like romaine. Shred them like you would when making tacos and mix into cabbage as desired. I tried this trick recently on my step-dad who HATES cabbage and he ate the whole plate! The "pre-marinate" and dressing helps the cabbage to become softer to chew and less bitter - I've converted many non-cabbage eaters to cabbage lovers with this salad! it is a must try for sure friends!

Chinese Chicken Salad (PRINT RECIPE) (PRINT ANTI-INFLAMMATORY VERSION)
Makes 4 servings

Ingredients:
1 ¼ pound organic, free range chicken breast, thinly sliced into ¼ inch strips
2/3 a medium head red cabbage, very thinly sliced
2 medium carrots, shredded
5 green onions, green and white parts, diced
2-4 cups hard lettuce like romaine (shredded) (optional)
5 tablespoons coconut aminos (substitute gluten free or regular soy sauce or tamari here)
2 tablespoons honey or agave, divided**
2 cloves garlic
1 ½ inches fresh ginger, peeled and sliced
1/3 cup cilantro, tightly packed
¼ cup creamy natural almond butter (can substitute creamy natural peanut or sunflower seed butter here)
2 tablespoons fresh lemon or lime juice
1 tablespoon coconut oil, divided
1 ½ tablespoons sesame oil
1/3 cup almonds, chopped

**For a more anti-inflammatory version, you can decrease honey to 1 tablespoon total or substitute a few drops of dark liquid stevia instead here is you are avoiding sugar all together or are doing a detox diet or gut repair protocol. 

Directions:

1. In a large salad bowl combine cabbage, carrots and scallions. Then add 1 heaping tablespoon coconut aminos, drizzle 1 tablespoon agave, and a generous pinch of salt. Toss well, then set aside to marinate for 20 minutes while you get the remainder of the ingredients ready. Toss occasionally.
2. Add the garlic and ginger to a food processor and pulse until well minced, then scrape down the sides of your food processor bowl and add the cilantro. Pulse again until thoroughly chopped. 
3. Scrape down the sides again and add the almond butter, 2 tablespoons hot water, lemon juice, sesame oil, 4 tablespoons coconut aminos, and 1 tablespoon agave. Pulse again until well combined, scraping down the sides as needed.
4. Add coconut oil to a large skillet over medium-high heat, tilting to coat the pan. Then add the sliced chicken breasts and cook for about 2 minutes each side or until fully cooked and slightly browned. 
5. Toss the cabbage mixture well, add the cooked chicken breast and then pour most (reserve about 2-3 tablespoons) of the prepared dressing on top and mix well until full combined.
6. Taste and add dressing as desired. Serve! 

Enjoy!
~Billie

This meal is bursting with antioxidants and packs a flavorful punch - these little patties pair perfectly with your favorite mixed greens, sliced raw veggies, and our dairy and soy free Creamy Thai Vinaigrette Dressing. One of the things I like to do to keep healthy eating easy and make sure I stay on track with my diet is to make 1-2 dishes at the start of each week that I can use as quick lunches. I generally eat a raw lunch of salad and veggies with either a clean protein added like organic chicken or wild caught salmon or a serving of healthy grains or carbs like quinoa, sweet potatoes, or legumes.

When I make these patties, we eat them one night for dinner and then use leftover patties as a healthy and quick lunch option. They also make a great appetizer to put out at your next social gathering!

Curried Sweet Potato & Quinoa Patties with Creamy Thai Vinaigrette Dressing
(PRINT  PATTIES RECIPE) (PRINT DRESSING RECIPE)
Makes 12-15 patties, Serving size is 3-4 patties

Ingredients:
2 small sweet potatoes, peeled and diced
3/4 cup dry quinoa
2 cloves garlic, minced
1 small sweet onion, finely chopped
1 tablespoon coconut oil, melted
1 teaspoon salt
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons all purpose, brown rice, or quinoa flour
2 teaspoons cumin
2 teaspoons curry powder
2 teaspoons dried oregano
2 cups mixed greens of choice (I used arugula here, use your favorite seasonal green!)
Other salad veggies; we recommend sliced red peppers, shredded carrots, chopped avocado, and scallions.

Creamy Thai Vinaigrette Dressing Ingredients:
1 ½ tablespoons peanut, almond, or sunflower butter
3 tablespoons full fat canned coconut milk*
2-3 tablespoons cilantro
1 tablespoon soy sauce, tamari, or coconut aminos
1 tablespoon apple cider vinegar
1 tablespoon fresh lime juice
2 teaspoons honey or agave
1 clove garlic, minced
1-inch piece of ginger, peeled and chopped
¼ teaspoon salt
¼ cup olive oil
2 tablespoons sesame oil

Directions:

1. Preheat oven to 400 degrees.
2. Place quinoa and 1 1/2 cups water inside a small pot, bring to a boil, cover, then reduce to a simmer and cook until done, about 15 minutes. 
3. Place diced potatoes inside a steam basket in a pot with 1-2 cups water and bring to a boil. Cover, reduce heat to a low boil and cook for 10 minutes or until potatoes are done.
4. Drain potatoes and place them in a large bowl, then mash them until they are pureed.
5. Add 1 ½ cups cooked quinoa, 2 tablespoons flour, and all of remaining ingredients to the potato puree and mix well. If mixture is warm, place the bowl in the fridge for 5-10 minutes to help it cool down – this will make it easier to work with.
6. Use your hands to make 12 patties from the potato-quinoa mixture.
7. Place patties onto a parchment lined rimmed baking sheet and bake for 10 minutes, then flip and bake for an additional 10-15 minutes until the tops looks a little browned and slightly crispy.
8. While the patties bake, make the dressing by dropping the ginger and garlic into a food processor and run machine until minced. Add all remaining ingredients except oil into the food processor and process until smooth.
9. With the machine still running, add the olive and sesame oils in a slow, steady stream and continue blending until emulsified. Set aside.
10. Serve patties hot, warm or cold over mixed green salad and drizzle in Creamy Thai Vinaigrette.

Happy Eating!
~Billie and Jen