Monthly Archives: March 2015


Prep time: 
Cook time: 
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Serves: 4
  • ¾-1 pound boneless chicken breasts or thighs
  • 2 red bell peppers
  • 1.5 cups golden yellow cherry tomatoes
  • 3 kohlrabis (or turnips)
  • 1 garlic clove, minced
  • ¼ teaspoon red pepper flakes
  • 1 medium red onion
  • 1 tablespoon extra virgin olive oil
  • salt and pepper, to taste
  • ¼ cup crumbled feta cheese
  • 1 tablespoon minced parsley, to garnish
  • For the Moroccan spice mix:
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoon honey
  • salt, to taste
  • 1 large garlic clove, minced
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • 1 pinch cayenne pepper
  1. Preheat the oven to 400 degrees. Slice the tops off the peppers, deseed them and slice them in half. Line a baking sheet with parchment paper and lay out the bell peppers. Cook for 20 minutes and then, using tongs, flip over and cook another 20 minutes or until the peppers are evenly charred. Immediately transfer to a sealable glass container or paper bag and seal. Let sit for 5 minutes and then slice thinly.
  2. While the peppers cook, whisk together all of the ingredients for the spice mix in a small bowl. Place the chicken in a zip-seal plastic bag and shake to coat. Let marinade for at least 15 minutes in the refrigerator. Once you flip the peppers after the first 20 minutes, add the marinated chicken and tomatoes to another baking sheet, lined with parchment paper. Roast for 15 minutes or until chicken is cooked through and is no longer pink inside. Remove from the oven and slice thinly, leaving the tomatoes on the baking tray.
  3. While chicken cooks, peel and spiralize the kohlrabi (or turnip) using Blade B, trim the noodles and set aside. Then, mince the garlic. Then, thinly slice the red onion.
  4. Once the chicken and peppers are finished, place a large skillet over medium heat. Once oil heats, add in the onions, garlic and red pepper flakes and cook for 3-5 minutes or until onions begin to wilt. Add in the kohlrabi (or turnip) noodles and toss. Cover and cook for 5-7 minutes or until cooked to your preference, uncovering occasionally to toss. Add in the cooked tomatoes, along with any juices from the baking tray.
  5. When done, add in the roasted peppers and toss to combine and then remove from heat, sprinkle in the feta, toss to combine again and then divide into bowls and top with sliced chicken and garnish with parsley.

Lentil and Broccoli Rabe with Turnip Spaghetti

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Cook time: 
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Serves: 4
  • 1 bunch broccoli rabe
  • 1 tablespoon extra virgin olive oil
  • 1 large garlic clove, minced
  • 1 pinch red pepper flakes
  • salt and pepper, to taste
  • ½ onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • ¾ cup dry lentils
  • 1.5 cups vegetable broth
  • 1 14.5oz can diced tomatoes (with liquid)
  • 1 cup tomato sauce
  • ¾ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 4 medium turnips, peeled, Blade C, noodles trimmed
  • 1 tablespoon freshly chopped parsley, to garnish
  1. Bring a large pot filled halfway with water to a boil. While you wait for it to reach a boil, prepare the rabe: remove any tough or damaged outer leaves of the broccoli rabe and then peel the thick lower stems from the broccoli rabe (this takes out some of the bitterness.) Rinse and pat dry to remove any excess dirt.
  2. Once the water is boiling, add in the broccoli rabe. Let cook for 1 minute and then remove with a slotted spoon or tongs and set aside. Bring the water back to a boil and add in the turnip noodles and let cook 2 minutes or until al dente. Drain into a colander and set aside, divided into two bowls and covered to keep warm.
  3. Pat dry the broccoli rabe and chop into 1” pieces and set aside.
  4. Place the large pot back over medium heat and add in half of the olive oil. Once oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds or until aromatic and then add in the broccoli rabe. Season with salt and pepper and cook for 2-3 minutes to let the rabe absorb some flavor. Set aside and immediately add in the onions, celery and carrots. Cook for 5 minutes or until vegetables begin to soften and onions are translucent. Stir in the lentils, broth, tomatoes, tomato sauce, oregano, thyme and bay leaf and let cook, covered, for 15 minutes and then uncover and cook for another 15 minutes or until lentils are cooked through. Once lentils are cooked, remove the bay leaf and stir in the broccoli rabe, season with salt and pepper and let cook for another minute to warm the rabe.
  5. Portion into bowls and serve, garnished with parsley.


Prep time: 

Total time: 
Serves: 8


  • 1 medium seedless English cucumber, Blade C, noodles trimmed
  • 6oz can solid albacore tuna in water, drained
  • 4 nori sheets, halved
  • 1 cup alfafa sprouts
  • 1 avocado, peeled, pitted, and sliced thinly
  • For the sriracha-ginger fayo:
  • ⅓ cup nonfat plain greek yogurt
  • 1 teaspoon sriracha
  • ¾ teaspoon crushed and then minced ginger
  • 1 teaspoon honey
  1. Pat dry the cucumbers thoroughly. Set aside.
  2. Whisk together the ingredients for the sriracha-ginger fayo. Place in a medium mixing bowl and add in the tuna. Toss together until combined.
  3. Lay out a nori sheet. On the far left side of the nori sheet, add a scoopful of the tuna mixture and then top with cucumber noodles, sprouts and then avocado. Roll the nori like a burrito. Continue until all nori sheets are used up. If you have extra ingredients, use as a garnish.



Time to prep: 15
Time to cook: 5
Serves: 12




1 large sweet potato, peeled, Blade C
12 slices of prosciutto, sliced in half
3 tablespoons goat cheese
6 dates, pitted and sliced thinly
1/2 cup chopped pecans

For the maple-balsamic:
¼ cup maple syrup
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard


Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt and pepper. Cover and cook for 5-7 minutes, uncovering to toss occasionally, until noodles soften and cook through.

While the sweet potato noodles cook, whisk together the syrup and vinegar in a small saucepan and then bring to a boil. Cook until reduced to 1/3 cup, about 3-5 minutes, stirring occasionally. Remove from heat and stir in the mustard. Set aside.

Lay out two pieces of prosciutto and smear with 1/2 tablespoon of goat cheese. Then, sprinkle with about 1 tablespoons of pecans and then sliced dates from about 1 date. Lay out a layer of sweet potato noodles. Roll the prosciutto to wrap everything up. Slice in half and secure with a toothpick. Repeat with remaining prosciutto, to create 6 in total. If you’d like to create larger appetizers, don’t slice in half and only create 3.

Arrange rolls on a serving platter and drizzle each with some of the maple-balsamic. Serve immediately.