Collards Southern Style

PREP: 10 minutes | COOK: 15 minutes | YIELD: 6 x 1-cup servings

Collard greens they may drum up images of deep-fried Southern fare or you may be totally unfamiliar with them. Whatever the case, I urge you try them in this lightened-up recipe. Don’t worry… you’re in for a tasty treat (and not a cardiac arrest!).

2 large bunches collard greens, about 2 lbs (908 g)

1 Tbsp (15 ml) extra virgin olive oil

3 cloves garlic, minced

¼ tsp (1.25 ml) sea salt

1 cup (240 ml) low-sodium, gluten-free vegetable broth

1/8 tsp (0.625 ml) liquid smoke (about…

Golden Brussels and Leeks

PREP: 20 minutes | COOK: 20 minutes | YIELD: 7 x ½-cup servings

The definition of fast food is roasted vegetables. Chop, dress and pop in the oven. In just 20 minutes, you’ve got an elegant side that is the perfect complement to a wide variety of mains.

1 lb (454 g) Brussels sprouts, trimmed with outer leaves removed, thinly sliced

2 large leeks, white and light green parts only, rinsed well, thinly sliced

1 Tbsp (15 ml) extra virgin olive oil

1 tsp (5 ml) herbes de Provence

¼ tsp (1.25 ml) each sea salt and freshly ground black…

Smoked Paprika Roasted Fingerling Potatoes

PREP: 10 minutes | COOK: 25 minutes | YIELD: 8 x ¾-cup servings

Roasted potatoes are a family favorite in my house. They produce a delicious smell that draws everyone to the dinner table with eager appetites. I love the smoky quality given to these potatoes by the paprika. They’re a breeze to prepare and I can assure you your kids plates will be as clean as the meal!

2 lbs (908 g) purple and white fingerling potatoes, halved lengthwise

1 yellow onion, halved and sliced

2 Tbsp (30 ml) extra virgin olive oil

2 tsp (10 ml) smoked paprika

Croatian Cabbage Slaw

PREP: 10 minutes active, 3 hours inactive | COOK: 0 minutes | YIELD: 6 x 1-cup servings

I had this salad once at a Croatian friend,s house. I loved it so much I went home and made a huge Eat-Clean batch … and I then discovered that this salad really cleans out your insides!

½ head green cabbage, shredded or very thinly sliced, about 8 cups (1.9 L)

1 Tbsp (15 ml) safflower oil or light olive oil

¼ cup (60 ml) distilled white vinegar

½ tsp (2.5 ml) sea salt

¼ tsp (1.25 ml) freshly ground black pepper


Puttanesca Sauce

PREP: 15 minutes | COOK: 35 minutes | YIELD: 10 x ¾-cup servings

The direct translation of puttanesca isn’t pleasant so I will spare you the details, but the taste of this sauce certainly is something to enjoy. Puttanesca sauce is a little spicy, a little salty and a little tangy. Sounds pleasant to me!

1¼ cups (300 ml) dried textured soy protein

11/8 cup (241 ml) boiling water or low-sodium, gluten-free vegetable broth

2 x 28-oz (828 ml) BPA-free cans no-salt-added whole plum tomatoes

1 Tbsp (15 ml) extra virgin olive oil

½ onion, finely chopped

4 cloves garlic…


PREP: 25 minutes | COOK: 20 minutes | YIELD: 8 x 1-cup servings

Yakisoba literally means fried buckwheat noodles; soba means buckwheat. I’ve chosen to pan-fry the noodles in healthy oil and serve them up with tons of veggies!

2 Tbsp (30 ml) low-sodium tamari

1 Tbsp (15 ml) rice vinegar

1 Tbsp (15 ml) Sucanat or other unrefined sugar

½ tsp (2.5 ml) sesame oil

8 oz (225 g) Chinese or Japanese buckwheat noodles

1 Tbsp (15 ml) grapeseed oil, or other high-heat Clean oil

1 yellow or white onion, thinly sliced

1 Tbsp (15 ml) grated ginger


Pured Watercress

PREP: 5 minutes | COOK: 10 minutes | YIELD: 4 x ½-cup servings

This watercress is not your typical side dish of greens. In fact, it has a peppery kick that will wake you up and keep you reaching for another spoonful to accompany your meal. Enjoy!

1 small russet potato, about ½ lb (225 g), peeled and cut into 1-inch pieces

3–4 large bunches watercress, about 1½ lbs (680 g), root ball removed and discarded, and cress washed well

1 Tbsp (15 ml) extra virgin olive oil

¼ tsp (1.25 ml) sea salt

Pinch white pepper

Place potato pieces…

Red Quinoa Pilaf

PREP: 15 minutes | COOK: 30 minutes | YIELD: 6 x 2/3-cup servings

This dish pops with color. Pair it with tofu or eat it on its own for a great-tasting, high-protein, high-fiber meal!

1 tsp (5 ml) extra virgin olive oil

¼ red bell pepper, finely chopped

¼ yellow onion, finely chopped

2 cloves garlic, minced

1 cup (240 ml) red quinoa

1¾ cups (420 ml) low-sodium vegetable broth

1 tsp (5 ml) finely chopped fresh thyme or ½ tsp (2.5 ml) dried

½ tsp (2.5 ml) finely chopped fresh rosemary

Pinch each sea salt and freshly ground black…

Braised Baby Bok Choy

PREP: 10 minutes | COOK: 5 minutes | YIELD: 4 servings

Though this dish is called Braised Baby Bok Choy, it’s more like a quick simmer just long enough to make the bok choy tender.

1 Tbsp (15 ml) extra virgin olive oil

2 cloves garlic, minced

1 lb (454 g) baby bok choy, washed and drained, halved lengthwise

½ cup (120 ml) low-sodium vegetable broth

1 Tbsp (15 ml) low-sodium tamari

½ tsp (2.5 ml) dried crumbled dulse seaweed

½ tsp (2.5 ml) sesame oil

Heat olive oil in a very large skillet on medium high. Stir in garlic…

Summer Vegetable Crudi

PREP: 20 minutes | COOK: 0 minutes | YIELD: 5 x 1-cup servings

This is an Italian version of crudits, meaning raw vegetables. This dish takes the raw vegetables and turns them into bite-sized pieces and ribbons, then tosses them with a summery lemon vinaigrette. Eating the vegetables raw preserves their vital nutrients.

½ bunch baby asparagus, about ½ lb (225 g), stalk ends trimmed

2 baby yellow or crookneck squash, about ½ lb (225 g) each, ends trimmed

1 large carrot, peeled and trimmed

1 tsp (5 ml) lemon zest

Juice of ½ lemon

2 tsp (10 ml) extra…

plans vegan

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