marks kitchen

This week’s recipe comes from Brigid Titgemeier, Functional Nutritionist and blogger at Being Brigid. This delicious salad is hardy and satisfying, thanks to the combination of complete protein from the grilled chicken and high-fiber, nutrient-dense kale. Roasted fennel and leeks add an extra pop of flavor, as well as extra vitamin C and magnesium. Topped with a creamy, dairy-free dressing made from almond yogurt and mustard, this recipe makes an easy and healthy weeknight meal for the whole family. Click here to download the PDF version.

Creamy Fennel Kale Chicken Salad

leeks,

fennel bulbs,

avocado oil

black pepper

curly kale, chopped

lb. organic chicken breast cutlets, skinless

chicken broth

almond yogurt, unsweetened

mustard

On a baking sheet, place prepared fennel and leeks.

Toss vegetables with 2 tablespoons avocado oil, Himalayan salt, and dash of black pepper.

In a separate bowl, massage kale with 1 tablespoon avocado oil, dash of salt and pepper, and set the kale aside.

Bake fennel and leeks for 40 minutes and add kale to the baking sheet for the last 10-12 minutes of baking.

Heat 1 tablespoon avocado oil in a large pan, over medium heat. Add chicken and sauté until lightly cooked, about 3-4 minutes per side.

In a small bowl, mix almond yogurt, chicken broth, and mustard and pour on top of chicken.

Add the roasted vegetables to pan and continue to heat for 3 minutes, then enjoy!

Eating well doesn’t have to take a lot of time, this Easy Dijon Chicken or Salmon recipe from David Ludwig’s new book, Always Delicious, is proof of that. You can use fish or foul, either way you end up with a high-quality, complete protein that pairs well with numerous veggies. You can also be flexible with what types of herbs you add in—like rosemary or tarragon, both of which are known to improve digestion and provide natural antibacterial effects. This is a great go-to weeknight meal that tastes like it took much longer to prepare! Click here to view the PDF version.

Easy Dijon Chicken or Salmon

extra virgin olive oil

sea salt

Dijon brown mustard

bone-in, skin-on, free-range chicken thighs

Combine the olive oil, salt, pepper, mustard, and herbs in a small bowl.

Rub the mustard mixture over the chicken and under the chicken skin or on both sides of the salmon until completely covered. Cook immediately, or for a more flavorful dish, cover and set aside in the refrigerator to marinate for at least 1 hour; salmon should marinate for no longer than 3 hours.

Place the chicken or salmon skin-side up in a 9-inch square baking dish or medium baking sheet. Bake the chicken for 45 minutes or the salmon for 15 minutes, or until cooked through. For chicken, if there are juices in the pan, use them to occasionally baste while cooking by spooning the juice in the baking dish over the chicken.

If desired, broil for 1 to 2 minutes at the end of the cooking time for crispier skin.

Ground turkey makes for tasty meatballs, meatloaf, burgers or chili. Choose dark meat for this recipe, as it will retain more moisture and yield a juicier meatball. Pair with zucchini noodles and you’ve got a great Italian feast! Click here to view PDF version. 

Spiced Turkey and Zucchini Meatballs

turkey (preferably dark meat)

zucchini,

shallot

garlic clove,

omega-3 egg, beaten

oregano

Aleppo pepper

fennel seeds, sage

grapeseed oil, plus more if needed

basil

In a large bowl, combine all of the ingredients except the grapeseed oil and basil and mix well. Using wet hands, form the mixture into 12 balls, each about the size of a tangerine.

Heat the grapeseed oil in a large oven-safe sauté́ pan over medium-high heat until shimmering. Place the meatballs in the hot pan, leaving space between them. (Depending on the size of your sauté́ pan, you may need to cook the meatballs in batches.) Cook, using a large spoon to turn the meatballs gently, until brown, about 30 seconds per side. the meatballs will be soft, so turn carefully.

Transfer the sauté́ pan to the oven and bake until the meatballs feel firm to the touch, 8 to 10 minutes. Remove from the oven, garnish with basil or any herb of choice and serve.

Today, I’m sharing a recipe from the wonderful folks over at Punk Rawk Labs. They make amazing gourmet, dairy-free cheeses by fermenting high-quality nut milks. Owned by two women with autoimmune disease who are committed to bringing healthier food options to the market, their cheeses are made with just four simple ingredients. Tomatoes are a great source of the antioxidant lycopene, which is especially beneficial for heart health and vision. Basil contains antioxidants too, and has been found to help relieve stress, protect the liver, and fight inflammation. This easy dairy-free Caprese Salad is the perfect dish to welcome warmer weather and fresh produce with open arms. Download the PDF version here!&nbsp;

Caprese Salad featuring Punk Rawk Dairy-Free Cheese

tomato

- 1/2 block Punk Rawk Lab cheese

olive oil

Balsamic vinegar

pesto

cracked pepper

Cut tomato into slices ¼” thick and place on a plate.

Cut similarly thick slices of dairy-free cheese and place on top of tomato.

Drizzle with olive oil and balsamic vinegar.

Optional: add a small dollop of dairy-free pesto.

Sprinkle with fresh basil and add salt and pepper to taste.

Everyone loves a treat every now and then. This treat from my friends at Foursigmatic contains reishi mushrooms, which are one of my favorite superfoods. Reishi mushrooms contain powerful healing properties that boost your immune system and support healthy hormone production. When I want to indulge in some chocolate, this is the perfect recipe. Click here to view PDF version.

Crunchy Chocolate Reishi Almonds

dark chocolate (at least 70 to 80% cacao)

reishi mushroom extract powder

cinnamon

almonds

Line a baking sheet with parchment paper.

Melt the chocolate in a double boiler over low heat, about 10 minutes. Add the reishi powder to the melted chocolate, stir well to combine, and set aside.

Meanwhile, in a saucepan, combine cinnamon, and 1/3 cup water. Bring to a simmer over medium heat. When the mixture begins to simmer, stir in the almonds. Cook the nuts for 5 minutes, stirring occasionally. Remove from the heat.

Add the almonds to the chocolate and stir until evenly coated. Spread the chocolate-covered almonds over the prepared baking sheet and set aside to cool, allowing them to harden for at least 1 hour before serving.***Reprinted from Healing Mushrooms: A Practical and Culinary Guide To Using Mushrooms for Whole Body Health by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Tero Isokauppila.

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Creamy Fennel Kale Chicken Salad

Easy Dijon Chicken or Salmon

Spiced Turkey and Zucchini Meatball...

Caprese Salad featuring Punk Rawk D...

Crunchy Chocolate Reishi Almonds

Top 5 marks kitchen recipes from across the web

The most viewed marks kitchen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Fennel Kale Chicken Salad

Easy Dijon Chicken or Salmon

Spiced Turkey and Zucchini Meatball...

Caprese Salad featuring Punk Rawk D...

Crunchy Chocolate Reishi Almonds

The most viewed marks kitchen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine