Continuing over the next several months I offer you
more of my smart recipes for: Smart Breakfasts,
Lunches and Dinners; Smart Snacks, Sweets
and Starters; Smart Sides, Soups and Salad
Dressings.
MORE SMART RECIPES—DINNERS
Bombay Curry Tofu
Makes 4 servings
- 1 scallion
- 1 green cooking apple (such as Granny Smith), cored and chopped with peel
- 4 tablespoons pastured butter
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 tablespoon arrowroot
- 1 cup canned full-fat coconut milk
- ½ teaspoon sea salt
- 1 pound extra firm non-GMO silken tofu, cut into cubes
- 1 red bell pepper, cut julienne
- 1 yellow bell pepper, cut julienne
- 1 stalk celery, finely chopped
Sauté scallion and apple in butter until tender. Add curry
powder and cumin and simmer two minutes, stirring
frequently. Add arrowroot. Mix thoroughly. Add coconut milk
and salt, stirring constantly until mixture starts to bubble.
Lower heat to simmer and add tofu, red and yellow peppers
and celery stalk. Cook 8–10 minutes until mixture is nice and
thick and tofu and vegetables are cooked through.
Coconutty Meatballs
Makes 4 servings
- 1 pound organic grass-fed beef
- 1 onion
- 2 garlic cloves, minced
- 1 pastured egg, beaten
- 4 tablespoons plus ½ cup canned full-fat coconut milk, divided
- 2 tablespoons unsweetened coconut flakes
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne
- 1/2 teaspoon sea salt
- 3 tablespoons fresh cilantro, chopped
Preheat broiler. In a large bowl mix beef, onion, garlic, egg, four
tablespoons of coconut milk, coconut flakes, cumin, turmeric,
cayenne and sea salt. Form into golf-ball size meatballs and
place on a nonstick broiling pan. Broil until meat is browned
and no longer pink inside. Remove meatballs onto a serving
dish and discard fat. Pour in remaining coconut milk making
sure to dissolve all browned residues. Add cilantro, stirring
until blended, and pour over meatballs. Serve immediately.
Creamed Turkey a la Queen
Makes 4 servings
- 2 tablespoons coconut oil
- 4 turkey cutlets, cubed
- 1 large leek, chopped
- 2 tablespoons parsley, chopped
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon thyme
- Pinch of cayenne
- Pinch of nutmeg
- 1/2 cup chicken broth
- 1/2 cup organic pastured cream
Melt coconut oil in large skillet on medium high heat. Brown
turkey cubes for about 10 minutes or until cooked all the way
through. Remove turkey and set aside, reserving juices in
the pan. Add leek, parsley, garlic and sea salt and sauté until
tender. Stir in thyme, cayenne and nutmeg. Reduce heat to
medium. Add chicken broth and cream and cook until slightly
reduced, stirring occasionally. Add cooked turkey into the
sauce. Serve over a bed of steamed greens like collards, kale
or mustard greens.
Succulent Sea Scallops.

Serves 4
- 12 large fresh sea scallops
- 1 tablespoon macadamia nut oil
- 2 cloves garlic, minced
- 1 leek, white part, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon cardamom
- Pinch of sea salt
- 1 tablespoon fresh parsley, minced
Rinse and drain scallops. Heat large skillet on medium flame.
Add macadamia nut oil. Sauté garlic and leeks just until garlic
is softened, about 30 seconds. Set scallops in hot oil and allow
to sear to a golden brown, flipping over after about one minute.
Turn off heat. Sprinkle scallops with remaining ingredients.
Cover and let rest for five minutes.
SMART SNACKS
Jicama Chips
Makes about 2 cups
- 1 medium jicama, cut into ¼ inch slices
- Juice of 1 lime
- Cayenne
- 1 tablespoon toasted sesame oil
- Parchment paper or pizza stone
Preheat the oven to 325 degrees F. Toss jicama slices with
lime juice and cayenne. Place on baking sheet covered with
parchment paper or use a pizza stone, making sure the slices
are not touching. Bake for about 30 minutes, turning chips
about every 10 minutes. Be careful not to burn. Cover and
store in refrigerator and return to warmed oven to re-crisp if
desired. Drizzle toasted sesame oil before serving.
Flax Snackers
Makes 8 servings, 2 crackers each
- Olive or avocado oil spray
- 1 cup milled flax seeds
- 1 teaspoon Sweet Leaf Stevia
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup cran-water
- 1 tablespoon almond or cashew butter as topping
Preheat oven to 275 degrees F. Lightly coat a cookie sheet
with oil spray. Mix the dry ingredients in a medium bowl. Add
the cran-water and let stand for five minutes. Stir the mixture
vigorously with a fork for about five minutes or until seeds
stick together. Let mixture rest for 15 minutes. Spoon the
flax seed mixture onto the prepared cookie sheet. Cover with
waxed paper and use a rolling pin to flatten the mixture out
to the sides of the cookie sheet. When the mixture is evenly
distributed, remove and discard waxed paper. Use a knife or
pizza cutter to score the mixture into 16 sections. Bake for 60
to 90 minutes or until the crackers lift off the cookie sheet and
break apart easily. Store crackers in an airtight container at
room temperature.
Savory Chia Crackers
Makes 16 servings, 2 crackers each
- Chia gel: 1/3 cup chia seeds 2 cups water
- 3/4 cup chia seeds (reserved for crackers)
- 1/2 tablespoon cumin powder
- 1/2 tablespoon garlic powder
- 1/2 teaspoon cayenne
Prepare the chia gel by combining seeds and water. Cover,
shake for 45 seconds and let rest for one minute, then shake
again. After 15 minutes of resting, the gel is ready. Preheat the
oven to 275 degrees F. In a medium bowl, combine the dry chia seeds and spices. Add the chia gel, stirring until well mixed
and the seeds start to form a ball. Line a baking sheet with
parchment paper and spoon the chia mixture over it. Cover
with waxed paper and use a rolling pin to flatten the mixture
out to the sides of the cookie sheet. When the mixture is evenly
distributed, remove and discard waxed paper. Use a knife or
pizza cutter to score the mixture into 16 sections. Bake for
45 minutes to one hour or until the crackers lift off the cookie
sheet and break apart easily. Store crackers in an airtight
container at room temperature.
Classic Flatbread
Makes 16 servings
- 1/2 cup whole flax seeds
- 1/2 cup ground flax seeds
- 4 cups fresh tomatoes, chopped
- 1 medium sweet yellow onion
- 1/2 cup sun dried tomato, soaked until soft
- 2 garlic cloves
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh basil leaves
- 1 tablespoon Italian dried spices
- 1/4 teaspoon sea salt
Combine all ingredients in a food processor until batter forms.
Line a cookie sheet with parchment paper and spread batter
evenly on top. Bake at 250 degrees F for four hours, then cut
into desired shape.
Walnut Crisps

Makes 16 servings
- 1 cup walnuts
- 1/4 cup ground flax seeds
- 1 teaspoon Lakanto Monk Fruit Sweetener
- 1/4 teaspoon Ceylon cinnamon
- 1/4 teaspoon sea salt
- up to 1 cup water
Pulse walnuts in food processor until crumbly, then add
all other ingredients (except water) and combine. Transfer
mixture to a bowl and begin to mix in water until it becomes a
pourable batter. Pour one tablespoon dollops onto parchmentlined
cookie sheet and flatten them with a spoon. Bake at 250
degrees F for four hours, flipping crisps at two hours.