Blackberry Gazpacho

Active time: 45 minutes
Total time: 2 hours 45 minutes

• 1.5 lbs. seedless grapes
• 1 lb. fresh blackberries
• 3 Tbsp. honey
• 3 Tbsp. lemon juice
• 1 Tbsp. lemon zest
• 1/2 tsp. salt

Stem and wash the fruit. Place in a large saucepan over medium heat. Add 3/4 cup of water and the honey, and then bring to a boil. Reduce the heat and simmer for 15 minutes. Stir on occasion. Remove from the heat and let it sit for 10-15 more minutes.

Process until nearly smooth in a food processor. Strain to remove any solids, and then chill for 2 hours. Stir in the zest, lemon juice, and salt. Serve cold.

Nutritional info: 4 servings at 48g carb.


Quick Raisin & Pumpkin Breakfast

Here's a quick, fall inspired breakfast that you can toss together in just a few minutes. I used canned pumpkin, but you could use fresh pumpkin if you’ve already prepared it. Another option would be cooked and pureed winter squash.

Time: 5 minutes

• 1 15 oz. can pumpkin (~2 cups)
• 1/2 cup raisins
• 2 Tbsp. maple syrup
• 1 Tbsp. coconut oil
• 1/4 tsp. almond extract
• 1/4 tsp. allspice
• 1/4 tsp. cinnamon
• 1/8 tsp. nutmeg

Place the pumpkin and raisins in a medium saucepan and bring to medium heat. Add the oil, syrup, and spices and mix well. You can adjust the spices, oil, and maple syrup to taste or nutritional needs. Serve warm with some protein on the side.

Nutritional info: 2 servings at 60g carb, 7g fat.


Fish Lasagna

Time: 45 minutes

• 1.5 lbs. small potatoes, peeled and halved, then cut into 1/4" slices
• 2 Tbsp. coconut oil (divided)
• 1 large onion, peeled and diced
• 3 cloves garlic, minced or crushed
• 1.5 lbs. white fish (I used hake)
• juice of 1/2 lemon
• salt and pepper to taste
• 5 oz. shaved Parmesan & Romano blend (Trader Joe's or similar)

Peel the potatoes, and then boil them in a pot of water. Boil until they only tender on the outside and still crisp on the inside.

Heat 1 Tbsp. of coconut oil in a medium skillet. Sauté the onions until translucent and beginning to brown, and then add the garlic. Sauté for about two more minutes, and then remove from the heat.

Preheat the oven to 350 degrees. Place the fish in the bottom of a gratin dish, arranging them to cover the bottom. Pour the lemon juice over the fish, and then cover with the onions and garlic. Sprinkle with salt and pepper. Next, cover this with about half of the container of cheese. [see photo 1]

Cut the potatoes into 1/4" thick slices. Season them with salt and pepper. Sauté them with one tablespoon of the oil in the skillet until they begin to brown. You may need to do this in batches. Layer the potatoes next in the dish, and then finally top with the rest of the cheese. Bake for 20 minutes.

Nutritional info: 4 servings at 37g carb, 40g protein, 19g fat.






Fish & Quinoa Bake

This is a simpler variant of the fish lasagna recipe that I created on a day when pressed for time. For this recipe, you'll need some pre-cooked quinoa on hand.

Time: 30 minutes

• 1.5 lbs. white fish (tilapia, cod, hake, etc.)
• 1 cup yogurt sauce (see below)
• 2 cups cooked quinoa
• 1/2 cup grated mozzarella cheese
• salt and pepper to taste

Yogurt sauce:
• 1 cup plain organic yogurt
• 3 tsp. capers
• 1 tsp. caper juice
• 1-2 tsp. Dijon mustard

Preheat the oven to 350 degrees. Mix all of the yogurt sauce ingredients together in a small bowl. Place the fish in the bottom of a gratin dish, arranging them to cover the bottom. Next, cover the fish with about 1/3rd of the yogurt sauce. Layer the quinoa over this, and then cover the quinoa with the rest of the yogurt sauce. Finally, top with the grated cheese, salt, and pepper. Bake for 20 minutes, then serve hot.

Nutritional info: 4 servings at 21g carb, 34g protein, 8g fat.