Rosemary Chicken Skewers

Serves 6-8




For the Marinade:

  • ¼ cup extra virgin olive oil
  • 2 medium garlic cloves, finely minced
  • 1 tablespoon fresh rosemary, finely minced
  • Finely grated lemon zest from 1 medium size lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper


For the Chicken:

  • 2 lbs. boneless skinless chicken breasts cut in ¾ – inch pieces
  • 2-3 tablespoon. extra virgin olive oil, for basting
  • Kosher salt
  • Freshly ground black pepper




  1. Combine olive oil, garlic, rosemary, lemon zest, salt and pepper in a medium size bowl. Stir well to combine.
  2. Cut up chicken and place in a ziplock bag.
  3. Add the marinade and massage the bag with your hands to work the marinade into the chicken. Refrigerate for one hour (if preparing in advance, cut the chicken and place in ziplock bag. Make the marinade and keep in a separate bowl, covered in refrigerator. Combine one hour before grilling and proceed with directions.
  4. If using wooden skewers, soak them in water while the chicken marinates. I prefer stainless steel skewers, but if I’m using the wooden ones, I like to put them in a large ziplock bag and add enough water to cover.
  5. Remove chicken from the refrigerator. Thread chicken onto 6-8 10-inch skewers, leaving space for holding at the ends of each skewer.
  6. Discard marinade. Sprinkle chicken lightly with kosher salt and a bit of freshly ground pepper.
  7. Preheat the grill to medium, about 350˚ F. Grease the grill well.
  8. Grill skewers for 15 to 20 minutes, or until chicken is firm to the touch, and no longer pink in the center. The internal temperature should be 160˚F. Turn skewers occasionally and baste lightly with olive oil.
  9. Serve hot and garnish with finely chopped fresh rosemary and parsley.


Perfectly Roasted Salmon

Adapted from Barefoot Contessa

Serves 4


  • 1 (2 –pound) salmon fillet, cut crosswise into 4 pieces
  • Good olive oil
  • Kosher salt
  • Cajun seasoning or Ancho chili powder to taste


  1. Preheat the oven to 425 degrees.
  2. Place a large (12-inch) cast-iron or oven safe pan over high heat for 5 minutes.
  3. Brush salmon all over with olive oil, sprinkle liberally with salt and Cajun seasoning or ancho chili powder (to taste).
  4. Place salmon skin side up in the pan. Cook the fish 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a spatula and transfer the pan to the oven for 8 minutes (The salmon will not be completely cooked through.)
  5. Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.

Cauliflower Crust Pizza


  • 2 pounds cauliflower florets, riced
  • 2 eggs, beaten
  • 1/2 cup shredded part skim mozzarella cheese
  • ¼ cup grated parmesan cheese
  • 1 tsp garlic powder
  • pinch of salt
  • pinch of ground pepper
  • Toppings: tomato sauce, mozzarella cheese and vegetables



  1. Preheat your oven to 400F.
  2. Pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved or purchase riced cauliflower
  3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
  4. Important Step: Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
  5. In a large bowl, mix up your strained rice, beaten egg, mozzarella,  parmesan and spices. Will look more like a wet batter than a traditional pizza dough.
  6. Press the dough out onto a baking sheet lined with parchment q    paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
  7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
  8. Leave a rim around the edge for the crust. Add sauce, cheese, and any other toppings you like such a basil, mushrooms, or cooked eggplant. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, until the cheese is hot and bubbly.

Stacia’s Poke Recipe

I make this recipe on vacation every year and pack it in individual Tupperware containers. We bring it on ice to the beach with chopsticks or pile it into lettuce cups, rather than serve it as a bowl. I’ve made it for a party and served it alongside homemade potato chips or endive leaves and it disappears immediately. I hope you enjoy it as much as I do.
Serves: 6
Active time: 15 minutes, passive time 2 hours


  • 4 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1 scallion, sliced thinly
  • 1 inch fresh ginger, grated
  • 1 tablespoon sesame seeds, toasted
  • 1 pound sushi grade tuna, sliced into ½ inch cubes


  1. Mix the first 4 ingredients together in a non reactive bowl, such as glass or ceramic bowl.
  2. Toast the sesame seeds gently in a small sauté pan, being careful not to burn them (when you start to smell them, they’re almost ready).
  3. Place the fish in the marinade and mix well. Add the sesame seeds and then place in the refrigerator for 2 hours. Serve chilled.

Turkey Veggie Slider Bar



  • 1 1/2 pounds lean ground turkey
  • 3 small zucchini, grated
  • 2 medium carrot, grated
  • 3 cloves garlic, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 large eggs
  • 1 Tbsp olive oil


  • Mini  whole wheat buns
  • Romaine lettuce leafs
  • Tomatoes
  • Onions
  • Pickles
  • Avocado slices
  • Cheese
  • BBQ sauce
  • Ketchup
  • Mustard


  1. In a large bowl, combine the turkey, zucchini, carrot, garlic, salt, pepper and eggs.
  2. Form the mixture into 8 patties.
  3. Heat olive in a large skillet over medium heat.
  4. Cook the patties, turning once until cooked through, about 3-4 minutes per side.
  5. Place on a platter with toppings on the side, and let guests assemble their own.

BBQ Pulled Chicken Lettuce Cups

5 organic chicken breasts, about 3 pounds (you can use thighs, too)
1 18 oz bottle high quality bbq sauce (I like homemade from a farmer’s market, but in a pinch, a bottle from the supermarket will do)
One big white onion, sliced thin
1 European cucumber, sliced paper thin
1/3 cup cider vinegar
2 tablespoons brown sugar
3 – 4 heads Boston lettuce, leaves separated


  • Place the chicken, barbecue sauce and onions in a slow cooker set on low and forget about it for at least 6 hours and as many as 10.
  • Place cucumber, vinegar and sugar in a bowl and refrigerate for as long as the chicken cooks.
  • Before you serve, take the chicken out of the slow cooker and shred with two forks. Put the chicken back in the sauce.
  • Serve the chicken in the lettuce cups, topped with cucumbers.

Serves 10.

Chicken Meatballs

1 lb ground chicken breast
3/4 cup whole wheat breadcrumbs or almond meal
3/4 cup fresh grated Parmesan cheese
3 garlic cloves, pressed
1/2 small onion, grated
1 cup marinara sauce
1/2 Tbsp dried Italian seasoning
2 Tbsp fresh basil, chopped
1 cup chopped fresh spinach leaves
1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper
1 large egg, lightly beaten
1 cup shredded organic part-skim mozzarella cheese


  • Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.
  • In a large mixing bowl, combine all ingredients except marinara sauce and shredded mozzarella cheese. Mix well.
  • Using a 1 tablespoon scoop, place meatballs on baking sheet. Roll into balls.
  • Bake for 16-18 minutes until lightly browned.
  • Turn oven to broil.
  • Drizzle a spoonful of marinara sauce over each meatball. Sprinkle with shredded cheese.
  • Broil for 2-3 minutes until cheese is golden brown and bubbly.

Roasted Acorn Squash With Pomegranate Seeds over Arugula

Olive oil cooking spray or 1 tbsp olive oil
2 medium acorn squash
Sea salt and fresh ground pepper
3 cups arugula
3/4 cup pomegranate seeds


  • Preheat oven to 425 degrees F. Lightly spray baking sheet with olive oil.
  • Cut squash in half lengthwise and slice into 1 inch thick slices
  • Remove seeds
  • Spray with olive oil or drizzle oil over squash slices
  • Season with salt and pepper to taste
  • Roast for 30 minutes until golden turning over after 15 minutes
  • Prepare arugula on a platter and place squash slices on top. Sprinkle pomegranate seeds and drizzle balsamic glaze to dress the salad

Yields 8 servings
** for an added pop of flavor, shave Parmesan cheese or sprinkle toasted pumpkin seeds on top.

Quinoa Bites

1 1/2 cup cooked quinoa
2 large eggs
1 green onion stalk, diced
1 clove garlic, minced
1/2 cup shredded parmesan cheese
2 tbsp fresh parsley chopped
2 tbsp almond flour
1/4 tsp sea salt
1/8 tsp ground pepper
1/2 tsp fresh lemon juice
1 tsp organic olive oil


  1. Preheat oven to 350 F.
  2. Mix together all ingredients in a medium bowl
  3. Spray a mini muffin tin with olive oil
  4. Scoop a tablespoon into each mini muffin cup
  5. Bake for 20 minutes
  6. Serve hot or freeze and reheat

Eggplant Parmesan (baked, gluten free)

Baked, not fried and gluten free!

1 large eggplant sliced in 1/4 inch thick slices
Tomato basil sauce
Part skim mozzarella
Shredded parmesan cheese


  • Cook eggplant sliced in skillet sprayed with olive oil about 2 minutes per side on medium to high heat.
  • In a casserole dish, cover bottom with layer of tomato basil sauce.
  • Layer eggplant, mozzarella, parmesan and continue until you have 2-3 layers.

Bake in preheated oven at 375 for 40 minutes or until bubbling. If cheese is burning, you can cover with foil. Feel free to add other veggies such as zucchini, mushrooms and spinach. Enjoy!