This ginger glazed salmon is super easy. For the salmon I just broiled it for 5 minutes with this marinade. Let the marinade sit for 30 minutes on the fish before cooking.
In this special episode, we have a virtual guest. Michael lost over 200lbs with Chef V and implemented a healthy lifestyle. His story is so inspiring. We make a vegan version of moussaka using a dairy-free Béchamel sauce and mushrooms instead of meat.
A spicy vegetable soup with jalapeno, quiinoa, zucchini, black beans, and lots of spices. Vegan and gluten free. Add or reduce spices if you like your soup milder or super hot.
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.
Mandarin Asian Salad – You can use lots of different greens to make this Asian inspired salad but I always include cabbage. If you are cleansing, just skip the mandarin oranges to keep it cleanse friendly.
Almond Flour Crusted Chicken – This is a new recipe I created recently that uses crushed almond flour crackers and is served with a honey mustard sauce. It makes a delicious main course, accompanied by my Mandarin Asian Salad.
Dairy free recipes don’t have to taste like they’re missing something. In fact, some of Chef V’s favorite meal creations are vegan recipes with delicious cheese substitutes such as nutritional yeast and cashews.
Freshly made gluten free spaghetti and hearty meatballs are covered in a tasty tomato sauce for a timeless and savory Italian dish. That’s amore!
When cooking for someone you love you want meals that are hearty and healthy. Chef V makes this delicious go-to recipe when she needs a man pleasing meal.
This recipe will make a romantic meal that leaves you both feeling great!
Chef V’s Tip: My fool-proof way to cook quinoa is to use a rice cooker. Place 1 cup uncooked qunioa and 2 cups liquid (either 2 cups filtered water or 1 cup filtered water and 1 cup unsweetened almond or coconut milk)
My Mediterranean stew is made with mellow spices for a flavorful and healthy mid-day meal. This stew can be prepared a day ahead. It’s great to tale to work or enjoy for dinner the next day, or for a wasm and healthy meal for the kids to come home tp and easily reheat.
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.
Grilled artichokes, precooked and finished at the picnic. They’ll love these on the barbecue. Serve with my two vegan sauces: Raw Horseradish Mayonnaise, and Vegan Herb Aioli.
I like to make this guacamole for the holidays – so pretty and festive! Chef V tip: save the pit and keep it in the mixture to keep the guacamole from turning brown.
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.
Have an acai bowl -The acai berry is a grape-like fruit native to the rain forests of the amazon. It has a tropical, sweet taste and a very short shelf life, so we don’t often find them fresh in the store. Acai berries contain antioxidants, fiber, and heart-healthy fats.
The only thing more comforting than a bowl of soup is a bowl of homemade soup that is both vegan and gluten-free. There’s something special about cooking comforting meals like this during the Fall that will warm you up and have your kitchen smelling festive.
This is a delicious fall treat for those first cool days that signal the end of summer. It’s also a hit at Thanksgiving dinner. It’s very filling and makes you feel warm inside even though it’s a salad. It’s also very healthy and vegan. – Veronica
Grilled Chicken Pesto Pasta starts by grilling chicken for 3 to 5 minutes on each side,combine with cooked pasta and my easy pesto.
Healthy Sandwich: Fresh Fruit Jam & Raw Almond Butter – Almost everybody loves sandwiches. The problem with sandwiches, however, is most of them contain bread and toppings loaded with sugars
Pumpkin Lasagna & Rosemary “Ricotta”, incorporates some pumpkin into the ‘cheese’ and is so yummy with the pumpkin sauce and gluten free noodles. A family favorite – for even the pickiest eater!
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.
BBQ salmon is for cooking for someone you love. You want meals that are hearty and healthy. A man pleasing meal: BBQ salmon!
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.
Almost everybody loves sandwiches. The problem with sandwiches, however, is most of them contain bread and toppings loaded with sugars. But my fruit jam and raw almond butter sandwich will help fill you up with minimal impact on your blood sugar level.