Entreés

Here’s my Mango Avocado Burrito Bowl, a spin on Chipotle Mexican Grill’s awesome burrito bowls. Use my recipe as a starting point and add any of your favorite ingredients like grilled chicken or fish to make your own. You can also turn this into an easy wrap with gluten-free tortillas.

Tasty lettuce cups filled with a mixture of veggies and optional ground chicken. refreshing on a hot summer day, healthy coconut aminos sub for high salt soy sauce.

Chef V’s tip: This is my gluten-free, dairy-free version of mac and cheese. It uses butternut squash and cashews to create a creamy, slightly sweet sauce for gluten free brown rice pasta.

In a large saucepan, sauté the garlic in the coconut oil for 1 minute. Add the green beans and zucchini, and cook for 3 minutes. Stir in the curry paste, making sure to coat all of the vegetables.

Raw pesto lasagna made with zucchini, meaty Portabella mushrooms, and a rich tasting macadamia “ricotta” make this raw lasagna a summer treat. Pine nuts, garlic and spicy arugula in the pesto add even more flavor and zest.

think that it’s good for most people to have a little animal protein every now and then. Especially cold-water oily fish rich in omega-3s like salmon. If you do eat salmon, here’s one of my favorite entrees from my cookbook,

Easy fried rice – healthier version – Chef V tip: For more protein, add 1 pound chopped grilled chicken. This is a great side or a meal in itself.

On my trip to Greece I fell in love with Moussaka. But not with the ingredients – too much fat and carbs. Here is my healthier version. Make it vegan: replace the lamb with 3 cups of minced mushrooms.

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