Super Spicy Tomatillo Salsa

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)photo-1

  • 1 poblano pepper
  • 6 tomatillos, papery layers and stems discarded, roughly chopped
  • 2 jalapenos, stems discarded, roughly chopped (seeds and all)
  • 1/2 white onion, peeled and thinly sliced
  • small handful of cilantro
  • Juice of 1 lime
  • 1 tbsp pickled jalapenos
  • sea salt

Cut the poblano pepper (and remove seeds) so that it can lay as flat as possible on an aluminum lined baking sheet. Broil in the oven for 15 minutes or until it is charred all over. Remove from the oven and place in a paper bag and close tightly, allowing the pepper to steam for 15 minutes. Remove from bag, and peel the charred skin off of the pepper. Set aside.

Line a sheet pan with tinfoil again and place the tomatillos, 1 of the chopped jalapenos, and the onion on it, mixing to combine. Broil the vegetables, stirring now and then, until collapsed and a bit charred, about 10 minutes.

Transfer the broiled vegetables to a food processor or blender along with the poblano, the remaining raw jalapeno, the cilantro, the lime juice, and the pickled jalapenos. Puree everything and season to taste with salt.


Easy Restaurant Black Beans

  • 1 can black beansblack-beans
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 5 sprigs cilantro
  • Pinch of sea salt

Heat olive oil over medium heat and add garlic. Saute until golden, then adding the beans plus their liquid, the cilantro sprigs, and the sea salt. Combine well, increase heat to high, and bring to a boil. Then lower to a simmer and leave, stirring from time to time, to simmer for 15 minutes. Remove cilantro and serve.

Poblano Fish Tacos

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)

  • 1 small poblano pepperImage
  • 1/2 yellow onion, peeled and roughly chopped
  • 2 garlic cloves, peeled
  • Juice of 1 lime
  • 1/4 cup fresh cilantro
  • 1/4 fresh jalapeno, seeds removed
  • 3 tbsp extra virgin olive oil
  • 1 pound mild white fish (halibut, cod, grouper, striped bass, etc.), skin disgarded, cut into 1/2 inch dice
  • Sea Salt
  • Pepper
  • Warm corn tortillas, salsa, guacamole, black beans

Cut the poblano pepper (and remove seeds) so that it can lay as flat as possible on an aluminum lined baking sheet. Broil in the oven for 15 minutes or until it is charred all over. Remove from the oven and place in a paper bag and close tightly, allowing the pepper to steam for 15 minutes. Remove from bag, and peel the charred skin off of the pepper. Place the pepper in a blender or food processor along with the onion, garlic, lime juice, cilantro, and jalapeno and set aside.

Heat olive oil in a large skillet over high heat. Add the fish to the pan and sprinkle with a big pinch of salt and a few grinds of pepper. Cook, stirring now and then, until a bit browned and completely cooked through and flaky, about 8 minutes. Turn off heat and add the reserved poblano mixture. Stir to thoroughly combined and serve immediately next to a pile of warm corn tortillas and all of the toppings.

Pasta with Tuna, Olives, Fried Capers & Parsley

I almost didn’t make this dish once I saw canned tuna on the ingredient list, but the fried capers lured me in! Don’t be Imagescared off by the frying of the capers, it was extremely easy, as was making the rest of the dish! I served the leftovers over some arugula the next night for an equally delectable dish! 

  • 8 ounces pasta (my favorite is tru Roots ancient grain pasta), rotini is nice!
  • extra virgin olive oil
  • 1/2 cup capers
  • 8 garlic cloves, thinly sliced or minced
  • a dozen anchovy fillets
  • a big pinch of red chili flakes
  • small handful of pitted kalamata olives, halved
  • 16 ounces olive oil-packed tuna, drained
  • Juice of one big lemon
  • 1/2 cup chopped italian parsley

Bring a large pot of water to a boil and cook the pasta.

Meanwhile, heat 1/2 inch of olive oil in a small skillet set over high heat and fry the capers, stirring once or twice, until really crispy, about 2 minutes (be very careful when doing this, as they tend to pop a bit).

Remove the capers with a slotted spoon, transfer them to a plate, and set them aside.

Heat 1/3 cup of olive oil in a large, heavy skillet set over medium-low heat. Add the garlic, anchovies, and chili flakes to the pan and cook, stirring constantly until the anchovies have dissolved into the oil, the whole mixture is nice and fragrant and is softening, and the garlic is just barely beginning to brown, 3 to 4 minutes. Add the olives and tuna to the pan and stir to break up the tun and coat everything with the mixture. Pour the lemon juice over the mixture and stir it until it all just comes together and the tuna is warmed through and barely beginning to take on a hint of brown on its edges, 2 to 3 more minutes. Turn off the heat, add the crispy capers and the parsley. Divide pasta among your bowls, then pour the mixture on top of each portion. Serve immediately! 

Quinoa with Butternut Squash, Scallions, & Parsley

(from Gwyneth Paltrow’s ‘It’s All Good’)

This is one of my absolute favorite quinoa dishes, and tasty enough for the husband to enjoy! Image

  • 1/2 Butternut Squash, peeled and cut into small dice
  • Extra Virgin Olive Oil
  • Course Sea Salt
  • 1 tbsp Lemon Juice
  • 2 Cups Cooked Quinoa
  • 3 Scallions, white and light green parts only, thinly sliced
  • 1/3 cup finely chopped Parsley

Preheat oven to 400F. Toss squash with 2 tbsp olive oil and a pinch of salt on a sheet pan and roast until soft, about 15 minutes.

Meanwhile, whisk the lemon juice with 3 tbsp of olive oil in a large mixing bowl along with a big pinch of salt. While the squash is still warm, toss it into the dressing bowl along with the quinoa, scallions, and parsley. Taste the mixture and add a bit more salt or lemon if you feel it needs it.

Thai Butternut Squash Soup

  • 1 tbsp Coconut OilImage
  • 1 Yellow Onion, chopped
  • 4 Green Onions, chopped
  • 3 inches Ginger, peeled and grated
  • 3 cloves Garlic, minced
  • 3 tbsp Red Curry Paste
  • 1 can Organic Coconut Milk
  • 4 cups low-sodium Organic Vegetable Broth
  • 1 Butternut Squash, seeded, peeled, and cut into 1 inch chunks
  • Lime Juice
  • Sriracha (optional)

Heat oil in a large pot over medium heat. Add onion and saute for about 5 minutes. Add ginger and garlic and cook for 1 minute. Stir in curry paste and cook another minute. Pour in coconut milk and vegetable broth. Stir well. Add squash, bring to a boil, and then lower to a simmer. Cover and cook for 15-20 minutes or until squash is tender and can be pierced with a fork. Puree soup with an immersion blender or in a normal blender until smooth. Pour into individual bowls and then add lime juice and sriracha if you like it extra spicy! 

Quinoa Fried Rice

  • Image2 cups Quinoa, soaked overnight
  • 2 tbsp Coconut Oil
  • 1 Yellow Onion, chopped
  • 1 tbsp Ginger, peeled & minced
  • 3 Green Onions, Chopped
  • 2 Carrots, Chopped
  • 2 Cups Shiitake Mushrooms, chopped
  • 1 tbsp Water
  • 4 tbsp Organic Tamari (or other soy sauce)
  • 1 Cup Organic Peas, frozen (prepare according to bag)

Cook quinoa and set aside. In a wok or large pot melt coconut oil and cook yellow onion, green onion, and ginger until onion is nearly translucent. Add carrots, cook for 5 minutes, and then add in the mushrooms. Cook for an additional 5 minutes. Add quinoa as well as water and soy sauce and mix well. Add the peas and toss. This ‘fried rice’ can be served with bean sprouts on top for some crunch or with sriracha for extra spice!

Cilantro Lime Salad



  • Salad Greens
  • 2 Tomatoes, sliced
  • 1/2 Red Onion, thinly sliced
  • 1 Avocado
  • 1 tbsp Cilantro, finely chopped
  • Juice of 2 Limes
  • 2 tbsp Olive Oil
  • Salt & Pepper to taste

Whisk the cilantro, lime juice, olive oil, salt and pepper together to make dressing. Combine all other ingredients in a large salad bowl, then add dressing. Mix well. A great compliment to latin-themed dishes!

Honey Dijon Vinaigrette

  • 1/4 Cup Dijon MustardImage
  • 1/3 Cup Olive Oil
  • 1/3 Cup Apple Cider Vinegar
  • 4 tbsp Raw Honey
  • Salt & Pepper to taste

Place all ingredients in a 16 oz mason jar, fasten the lid, and shake! This is my go-to salad dressing recipe, I just can’t get enough of it!