Healthy Chicken Casserole

Prep Time: 20 minutes 

Cook Time: 40 minutes

Total Time: 1 hour


2 tablespoons extra-virgin olive oil

1pound boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1/2 onion, chopped

2 medium sweet potatoes, peeled and chopped into cubes

1 pound Brussel sprout

2 cloves garlic, minced

2 teaspoons fresh thyme leaves

2 teaspoons paprika

1/2 teaspoon ground cumin

1/2 cup low-sodium chicken broth

6 cups cooked wild rice

1/2 cup dried cranberries

½ cup sliced almonds 


Preheat oven to 350˚ and grease your desired baking dish (suggested 9 by 13 inches pan) with oil.

  • In a large, deep pan, heat 1 tablespoon of oil. Season chicken with salt and pepper. Add chicken to the pan and cook for 10 minutes per side or until golden thoroughly cooked. Let it rest and cool for 10minutes then cut into evenly sized pieces, say 1inch each.
  • Heat another tablespoon of oil over medium heat. Add onion, sweet potatoes, Brussels sprout, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened. Add a quarter cup of broth, bring to simmer, then cook, covered, for 5 minutes.
  • Place rice in a large baking bowl, season with salt and pepper. Stir in chicken, cranberries, cooked veggies and remaining quarter cup of broth. Top with almonds and bake until the bowl is hot and almonds toasted.

Vegan Pizza

Prep Time: 15 minutes

Cook Time: 45minutes 

Total Time: 1 hour 


For the pizza

1 small head cauliflower, cut into small florets

1 tablespoon extra-virgin olive oil

1 tablespoon apple cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

Kosher salt

Freshly ground black pepper

Cooking spray

2/3 cup barbecue sauce

1 pizza dough, store bought

1/2 small red onion, thinly sliced

For the vegan ranch

½ cup vegan mayonnaise

Juice of ½ lemon

1 tablespoon finely chopped chives

More chopped chives for garnishing

1 tablespoon finely chopped parsley

1 clove garlic, minced

Kosher salt

Freshly ground black pepper


Preheat oven to 400˚.

  • Combine cauliflower with oil, vinegar, garlic powder, and cayenne in a large bowl. Season with salt and pepper and spread on a baking sheet, layered evenly. Cook until florets are tender and slightly golden for about 30 minutes.
  • To make the vegan ranch, mix all the ingredients seasoned with salt and pepper in a medium bowl.
  • Assembling the pizza: first, return the cauliflower to large bowl and toss with 1/3 cup of barbecue sauce. Turn oven up to 475˚ and grease a large baking sheet with cooking spray. 
  • Now spread the pizza dough onto the greased baking sheet. Spread remaining 1/3 cup barbecue sauce on the crust in a thin, even layer, leaving about ½ inch on the border. Top this layer with cauliflower and red onions, and bake for 15minutes or until crust is crispy.
  • Garnish with chives and a drizzle of vegan ranch.

Ground Turkey Bolognese

Prep Time: 10minutes 

Cook Time: 20minutes 

Total Time: 30 minutes 


1pound pasta

1 tablespoon extra-virgin olive oil

1 large onion, chopped

1 large carrot. Peeled and chopped

1 celery stalk, chopped

3 cloves garlic, minced

1pound ground turkey 

Kosher salt

Freshly ground black pepper

28 ounce crushed tomatoes

1/2 cup dry white or red wine

1/2 cup freshly chopped parsley

More chopped parsley for garnishing

2 teaspoon dried oregano

Freshly grated parmesan, for serving


  • Bring a large pot of water add salt and allow to boil. In the large pot of boiling water, cook the pasta until al dente. Drain, afterwards and return to pot.
  • To make the Bolognese, add oil to a large pot and heat over medium-heat. Add onion, carrot, celery, and garlic and cook for about 5 to 7 minutes or until tender. Add ground turkey and cook until the appearance is no longer pink. Now season with salt and pepper.
  • To the pot of Bolognese, add crushed tomatoes, wine, parsley and dried oregano. Let it simmer until the mixture thickens, this should be about 10-15minutes.
  • Toss the Bolognese with the pasta. Upon serving, garnish with parmesan and parsley.

Zucchini Bread

zucchini bread


The Zucchini bread is a quick one that you can make all season round. It is made with shredded zucchini and a list of other ingredients as will be explained in a jiffy. Henceforth, you do not have to dispose of your garden overflowing veggies like Zucchini.

Prep Time: 45 minutes 

Cook Time: 45 minutes 

Total Time: 1 hour 30minutes 

Makes: 1 loaf 


1 ½ cups all-purpose flour

1 1/3 cups grated Zucchini

1 cup sugar

1 egg

½ cup neutral-flavored oil (regular olive oil, peanut or canola)

Do not use extra virgin oil.

1 teaspoon pure vanilla extract 

½ teaspoon cinnamon

1 teaspoon baking powder

Pinch of salt

Turbinado sugar (for garnishing)


Be sure to preheat your oven to a constant temperature of 350˚F. Also spray and spread your baking pan with nonstick cooking spray.

  • In a large bowl, combine oil and sugar and whisk. Add the egg and vanilla. Incorporate all these fully by mixing gently.
  • Add the flour, cinnamon, baking powder and salt to the bowl. Using a spatula, mix the ingredients together. When it is fully combined, pour the shredded zucchini and fold it into the batter using a spatula.
  • Pour the batter into the pan you had greased earlier, sprinkle the top with Turbinado sugar and bake. Baking the Zucchini bread is usually between 30-45 minutes at the designated temperature. However, you can bake the loaf until it is golden brown and a skewer inserted into the center comes out clean

Be sure that the loaf is cool completely before slicing and serving.


The resulting zucchini bread has a moist and tender texture: tasting tender and gently spiced. You might want to level things up by adding dried fruits, walnuts or pecans. Do not fright if the bread falls, slightly, in the center, it shows how good your loaf is.