Zucchini Chips

Prep: 15 min
Cook: 30 min
Total: 45 min
Serves 4

Vegetable Oil Spray
2 medium zucchinis
1 tablespoon olive oil
1/4 cup Parmesan (preferably fresh)
1/4 cup dry breadcrumbs (or Panko for a little flare)
Pinch of salt teaspoon salt
Heat the oven to 450 degrees F. 
While the oven is heating, coat a baking sheet with vegetable oil spray.
Slice the zucchini into 1/4-inch thick pieces. 
In a medium-sized bowl, toss the zucchini with the olive oil. 
In a different bowl, combine the Parmesan, bread crumbs, and salt. 
Dip each zucchini circle into the Parmesan mixture, coating it evenly on both sides. 
You can press the zucchini into the mix to provide a better coat. 
Place in a single layer on the prepared baking sheet. 
Bake the zucchini on one side for 15 minutes then flip and bake for 10 more minutes or until crisp. 
Remove and serve hot.

Cabbage Fish Tacos

Serves 4 (about 2 tacos each)                             

Total:20 min
Prep: 10 min
Cook: 10 min

For the Taco Sheet:
1 big cabbage

For the fish:
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/8 to 1/4 teaspoon smoked paprika or chipotle powder
1 clove garlic, minced or 1/4 garlic powder
1 tablespoon lime juice
1 to 1 1/2 pounds snapper, sole, tilapia, rockfish, or catfish
2 tablespoons olive oil

To serve:
1 small carrot, grated
Torn cilantro leaves
Sliced avocado
Lime wedges

For the Chipotle Salsa
2 tablespoons mayonnaise
2 tablespoons Ketchup
1/2 chipotle powder

To prepare the fish, combine the salt, pepper, clove garlic, tablespoon lime juice, and paprika in a shallow container. Pat the fish dry.

Heat the oil in a heavy (preferably cast iron) pan over medium-high heat until the oil is shimmery and flows to coat the entire bottom of the pan. Add the fish to the pan — if cooking multiple fillets, arrange them in a single layer with a little space between. Cook for 2 to 3 minutes per side, carefully flipping once with a spatula, until both sides are golden-brown and the fish is opaque and flakes apart easily in the thickest part. Transfer the fish to a clean plate and flake into large chunks.

Meanwhile, To prepare the the Chipotle mix all the ingredients together add more of each if is necessary.
prepare the cabbage leaves to pick the long ones to make the taco sheets

Serve the fish on a platter with the cabbage sheets, cilantro, avocado, lime, and the chipotle salsa on the side, letting each diner assemble his or her own tacos.

Cauliflower Rice

Total:25 min
Prep: 10 min
Cook: 15 min

Yield: 4 servings


1 head cauliflower
3 tablespoons olive oil
1/2 medium onion, finely chopped
2 tablespoons fresh parsley leaves, finely chopped


Trim the cauliflower florets into 1-inch pieces. Break up the florets into a food processor and pulse until the mixture looks like rice.

Heat the oil in a large skillet over medium-high heat for one minute. Add the onions and stir to coat. Continue stirring until the onions are golden brown on the edges, about 5 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook until the cauliflower has softened about 3

to 5 minutes. Remove skillet from the burner.
Spoon the cauliflower into a serving bowl, garnish with the parsley and add salt to taste. Serve warm.

Sauteed Kale

Total:15 min
Prep: 5 min
Cook: 10 min
Yield: 4 servings


1 1/2 pounds kale, chopped coarsely
3 tablespoons olive oil
2 cloves garlic, minced
1/2 cup water
Salt and pepper
2 tablespoons apple cider vinegar


In a large saucepan heat olive oil using medium-high heat. Add the garlic and cook for about two minutes. Add the water and kale, toss to combine. Turn the heat on high, cover and cook for 5 minutes. Remove the cover and continue to cook, until the water has evaporated. Add salt and pepper to taste. Add vinegar and serve.

Easy Tomato Pasta Sauce


1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1 28-ounce can diced tomatoes, drained
1 bay leaf (optional)
Salt and ground black pepper


In a medium pot, heat the oil over medium heat. Add the chopped onions, stirring occasionally, until soft, roughly 5 minutes. Then add the garlic, cook for 2 more minutes. Add the tomato paste, oregano, diced tomatoes and bay leaf. Cook, uncovered, stirring occasionally for about 30 minutes or until thickened. Add salt and pepper to taste.

Great Guac (Fresh Guacamole)


3 Hass avocados (a good avocado will be firm when held but yield under gentle pressure) halved, seeded and peeled

1 lime, juiced

1/2 teaspoon kosher or coarse sea salt

1/2 teaspoon ground cumin

1/2 teaspoon ground chipotle (cayenne or chili powder can substitute)

1/2 medium sweet white onion, diced (if using another onion type rinse under hot water after diced)

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced


Place the scooped avocado in a large bowl with the lime juice.Using a fork mash the avocados in the bowl. Work in the salt, cumin, and pepper. Add the onion, tomato, garlic, and cilantro. Let mixture sit for an hour and serve with chips or fresh vegetables.

Oven-Roasted Brussels Sprouts


1 1/2 pounds Brussels sprouts

3 tablespoons virgin olive oil

1/2 teaspoon kosher or coarse sea salt plus 1/4 teaspoon to finish

1/2 teaspoon black pepper


Preheat oven to 400 degrees F.

Prepare the Brussels sprouts by cutting off the ends and removing any outer leaves that are discolored. Rinse the Brussels sprouts and place them in a bowl. Add the olive oil, salt, and pepper into the bowl.  Empty the bowl onto a baking sheet and place in the oven on the middle rack for 35 minutes or until evenly browned. Rotate the Brussel sprouts at 15 and 30 minutes to ensure an even crispness. Finish with a sprinkle of salt and serve hot.