Dark Chocolate Pot de Cream with Fresh Raspberries

This recipe is a little gem. It is so decadent and delicious yet lacks gluten, dairy and excessive sugar. Even better the ingredients come together quickly. Using a blender is a cheater’s way to make sure your custard is smooth and silky rather than lumpy.

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Dark Chocolate Pot de Crème with Fresh Raspberries

Yields: 6 servings
Time: 15 minutes active time, 2+ hours resting time

Ingredients:

1 13.5 ounce can full-fat coconut milk
2 eggs
2 Tablespoons maple syrup
1 teaspoon vanilla extract
Pinch sea salt
5 oz. dark chocolate chips (about 1 cup chips)
Fresh raspberries (or another berry)
Optional additional garnish: Coconut whipped cream and chocolate shavings

Directions:

1. Wisk together the coconut milk, eggs, maple syrup, vanilla and salt in a medium saucepan. Gently warm the mixture until it is steaming and starting to coat the back of a spatula. Do not let the mixture boil.

2. Place the chocolate chips in the blender. Once the coconut milk mixture is steaming and starting to thicken, pour it into the blender over the chocolate. Purée the chocolate and coconut mixture until it is smooth, and the chocolate is fully melted.

3. Pour the chocolate cream into 6 ramekins. Gently tap the ramekins to release air bubbles from the cream.

4. Chill for the pot de cream to allow it to solidify. The cream will be a pudding-like consistency in about 1-2 hours. Refrigerate longer for a firmer mousse-like consistency.

5. Remove the pot de cream from the refrigerator about 10 minutes before serving to allow them to come to room temperature. Garnish with fresh raspberries.

House Smoked Salmon with Tarragon Aioli, pickled red onion and sweet lemon Rind

This recipe is inspired by an appetizer from a favorite restaurant. I had the dish three times!!! while on holiday because I was so obsessed with the delicious flavors. I’ve managed to recreate this favorite dish to share with you.

The recipe is easy, but it does require multiple steps. I assure you; this dip is worth the effort. Eating healthy doesn't mean sacrificing flavor or fun. This gluten and dairy free, low carb friendly recipe makes an elegant and nourishing appetizer to offer your guests. Best of all, this smoked salmon recipe does not require any special equipment.

Smoked salmon dip with tarragon aioli, pickled red onion and sweet lemon rind from The Library in St. Petersburg, FL.

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Smoked Salmon with Tarragon Aioli, Pickled Red Onion, and Sweet Lemon rind

Author: Erica Leazenby, MD
Time: 4 hours inactive time; 15-20 minutes cook time

STEP 1: Brine and Smoke the Salmon:

Stovetop House smoked Salmon

Equipment:
Small, rimmed dish
Deep skillet such as a cast iron skillet, Dutch oven, or wok
Small grate that fits inside the skillet (like the grate often included with crock pots)
Aluminum foil

Ingredients:
8 Ounces wild caught Salmon
2 Tbsp sugar
2 Tbsp salt
Food grade wood chips

Directions:

1. Prepare the salmon: Mix the sugar and salt together. Place the salmon in a small, rimed dish. Spread the sugar and salt mixture over the salmon. Allow the salmon to brine for 1-4 hours, up to overnight. The longer you brine the salmon, the salty and firmer the fish may be. Rinse the brine off the salmon just prior smoking.

2. Place the food-grade, smoking wood chips in a bowl of water to soak at least 30 minutes prior to using. Consult the package of your wood chips for quantity needed. 1.5 to 2 tablespoons of superfine wood chips is often ideal, but your quality may vary depending on the size of your chips. If a quantity range is given on the package, I recommend using the lower quantity as you do not want the smoke to overwhelm the fish’s delicate flavor.

3. Line a deep skillet or wok with aluminum foil. Place the soaked wood on the foil. Heat the wood on medium-high heat until the wood starts to smoke.

4. Place the small wire grate over the wood in the skillet. Place the salmon on the grate. Use the aluminum foil to tent and seal the skillet. Once the skillet is sealed with foil, reduce the heat to medium-low.

5. Smoke the salmon for 10-20 minutes. Time will vary depending on the thickness of the fillet. Check the salmon at 10 minutes. Reseal the foil if the salmon needs additional smoke time. The salmon is done when the fish flakes easily or an instant-read thermometer reads 125 degrees.

6. The salmon can be served warm or at room temperature or can be used to make the dip list below.

STEP Two: Make the dip binder

Tarragon Aioli

This recipe makes more aioli than what is required for the salmon dip. The dip is delicious on roasted potatoes, as a veggie dip or smear on a sandwich. You will be grateful for the extra quantity.

Ingredients:
2 cloves garlic, minced
Pinch salt (about 1/8 tsp)
1 tablespoon minced fresh tarragon (about 2-3 large sprigs)
2 teaspoons lemon juice
1/2 cup avocado oil-based mayonnaise

Directions:

1. Mix all ingredients together. Store in an airtight container

Step Three: Prepare the garnishes:

Pickled Red Onion

Ingredients:
1 cup diced red onion
1/4 cup water
1/4 cup apple cider vinegar
1/2 tsp salt
1 Tablespoon sugar
1 bay leaf (optional)
1-2 allspice berries or a pinch of ground allspice (optional)

Directions:

1. Place the red onion is a heat safe bowl. Pour hot water over the onions. Let the onions sit in the water for a few minutes to remove bitterness and pungency.

2. Drain the red onions and place them in a glass jar. Add the water, vinegar, salt and sugar.

3. Store in the refrigerator up to several weeks.

Sweet Lemon Rind

Ingredients:
1 organic lemon
1 tablespoon sugar
1/4 teaspoon salt

Directions:

1. Slice the lemon thin. A mandolin held over a bowl works very well.

2. Place the shaved lemon in a jar with its juice. Add the sugar and sal.

3. Store in the refrigerator up to several weeks

Chopped Capers

Ingredients:
1-2 Tsp capers, rinsed and coarsely chopped

Directions: Garnish the dip with the capers.

Step Four: Put it all together:

Smoked Salmon with Tarragon Aioli

Ingredients:
8 ounces smoked salmon, skin removed
2 Tablespoons tarragon aioli
2 Tablespoons minced shallot

Directions:

1. Mix all ingredients in a mixing bowl. Chill the dip.

2. To serve, place the dip in a small serving bowl. Garnish the top of the dip with capers. Serve sweet lemon rind and pickles red onion on the side. Server the dip with crackers or sea salt flavored chips.

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Other Salmon recipes:

HOUSE-CURED SALMON
SMOKED SALMON DIP

S'more Cupcakes

This week is a birthday week at my house. I strongly believe that life is meant to be celebrated, but not at the expense of feeling unwell. In our household, three out of four of us eat gluten and dairy free to ensure we feel our best. Over the years, I've become adept at creating gluten-free, dairy-free, and (mostly) refined sugar-free treats that are both indulgent and perfect for celebrations. These cupcakes have a delightful graham cracker-like flavor, thanks to the cinnamon and honey, which pairs beautifully with the rich chocolate frosting and toasted marshmallow. The recipe is too good not to share!

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S’more Cupcakes with Chocolate Fudge Frosting and Toasted Marshmallow

Author: Erica Leazenby, MD (cake adapted from Sweet Laurel)
Makes: 10 cupcakes

Ingredients:

Frosting:

4 ounces semi-sweet or dark chocolate chips (allergen friendly if needed)
1/4 cup coconut oil
1/2 cup smooth unsweetened almond butter

Garnish:

10 large marshmallows

Cake:

2 1/2 cups almond flour
1/2 tsp baking soda
1/2 tsp sea salt
2 1/2 tsp ground cinnamon
2 eggs
1/4 cup coconut oil, melted
1/2 cup honey
1 tsp vanilla extract

Directions:

For the graham cracker flavored cupcakes:

• Preheat the oven to 350 degrees F (or 325 degrees F if using the convection setting).

• Line your muffin tins with cupcake liners.

• Combine the almond flour, baking soda, salt, and cinnamon; mix well. In a separate bowel, combine the eggs, coconut oil, honey and vanilla. Whisk the wet ingredients until they are well incorporated. Add the wet ingredient to the dry ingredients and mix until a batter is formed. Divide the batter evenly among the 10 cupcake liners.

• Bake the cupcakes for approximately 20-25 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. Allow the cupcakes to cool to room tempature.

For the frosting:

• Place the chocolate chips and coconut oil in a microwave safe bowl. Heat the mixture in the microwave in 15-30 second increments, stiring frequently, until the chips are nearly completely melted. Remove the mixture from the microwave. Continue to stir the chocolate until it is smooth and all the chips have completely melted. Take care to not overheat the chocolate.

• Once the chocolate mixture is complete smooth, add the almond butter. Stir until well combined.

• Allow the frosting to cool.

  • For soft, spreadable frosting, allow the frosting to cool to room temperature.

  • For more firm frosting that can be piped, cool the frosting in the refrigerator until it is firm, but not hard. This may take 15-45 minutes depending on the starting temperature.

Garnish:

• Preheat the over broiler.

• Place the 10 marshmallows on a parchment paper lined baking sheet.

• Place the baking sheet on the top shelf of the oven. Toast the marshmallows to desired color, about 20-30 seconds. Watch closely.

• Allow to cool.

Putting it all together:

• Top the cupcakes with chocolate frosting once they are completely cool. Garnish with a toasted marshmallow. Enjoy.

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More gluten and dairy free treats:

A PRIMER ON GLUTEN-FREE FLOURS

GLUTEN & DAIRY FREE GINGERBREAD BISCOTTI

BANANA PECAN BREAKFAST BREAD

GRAIN-FREE CHOCOLATE ZUCCHINI MUFFINS

Grain-Free Chocolate Zucchini Muffins

The squash plants in my garden have yielded an incredible amount of fruit this year. I've been creative in utilizing this bounty: crafting dinner sides of sautéed zucchini with caramelized onions and oregano, preparing zucchini fritters, incorporating zucchini into turkey meatballs and burgers, concocting zucchini fried rice, sharing the surplus with my neighbors, and even baking zucchini muffins! While I've managed to gather most zucchinis when they're small and tender, inevitably there are a few that escape notice and grow larger below the garden foliage. This recipe is excellent for utilizing the oversized produce; just remember to remove any large seeds.

These muffins fall within the realm of indulgence due to the addition of maple syrup (yep, it's still added sugar), yet they maintain a notably lower sweetness level compared to numerous renditions of zucchini quick breads. The inclusion of almond butter also introduces some wholesome, polyunsaturated fats, imparting a hint of virtuousness to the muffins.

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Grain-Free Chocolate Zucchini Muffins

Author: Erica Leazenby, MD (Inspired by Pamela Salzman)
Makes: 12 muffins
Time: 35 minutes

Ingredients:

• Coconut oil for greasing the muffin pan

• 1 cup creamy, unsweetened, unsalted almond butter, raw or roasted

• 2 cups of shredded zucchini, about 1 medium zucchini (do not squeeze out excess liquid)

• 1/3 cup pure maple syrup

• ¼ cup cocoa powder

• ¼ teaspoon fine ground sea salt

• 1.5 teaspoon baking soda

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1/2 cup dark or semi-sweet chocolate chips

Directions:

1. Preheat your oven to 350 degrees (or 325 convection). Grease and/or line your muffins tins.

2. In a large bowl combine all the ingredients.

3. Divide the batter evenly into the prepared muffin pan and bake until just set and a toothpick comes out clean or with dry crumbs. Do not overbake. Standard size muffins will take about 20-25 minutes to bake.

4. Allow to cool before serving.

Estimated nutritional value per muffin: Total Calories 221, Total Fat 17.5g, Carbs 19g, Fiber 2g, Protein 5g

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Other Gluten-free Treat Recipes:
PECAN BANANA BREAKFAST BREAD
TOASTED MARZIPAN
GLUTEN & DAIRY FREE GINGERBREAD BISCOTTI

The Hearty, Semi-homemade, Summer Chop Salad

I might be revealing my age here, but I have fond memories of tuning into the show "Semi-Homemade Cooking with Sandra Lee" during my younger years. Does anyone else here recall her ingenious transformations of ordinary grocery items into fancy meals? Drawing inspiration from that very concept, I've put together a salad that encapsulates those creative culinary endeavors.

My culinary canvas showcases a blend of both sweet and savory vegetables. I’ve mixed caramelized roasted sweet potatoes, aromatic herbed chickpeas, earthy sliced beets, umami-rich salty prosciutto, and vibrant roasted red peppers. However, let your imagination roam free— the combination of additional veggies and flavors is endless. Incorporating an array of diverse vegetables not only elevates the flavor profile of your salad but also increases the density of nutrients and fiber types, promoting optimal health.

So, if you're looking for a dish that's not only a treat for your taste buds but also a testament to the art of culinary resourcefulness, give this chopped salad a try.

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The Hearty, Semi-homemade Summer Chop Salad

Author: Erica Leazenby, MD
Time: 20-30 minutes
Serves: 6-8 people

Dressing:

• 1/2 cup olive oil

• 1/4 cup balsamic vinegar

• 1 tsp Dijon mustard

• Salt and pepper to taste

Ingredients:

• Olive oil

• Salt and pepper

• 1 large sweet potato, diced into 1 cm cubes

• 3 romaine hearts, washed and diced into bite size pieces

• 1 roasted red pepper from a jar, diced or cut into strips

• 1 cup chickpeas, plain or herbed (leave off is following a paleo or whole 30 diet)

• 1 cup beets, diced (freshly roasted or from a can or package)

• 6-8 prosciutto slices, cut into strips (Speck or uncured diced salami are also great options.)

• Other optional add-ins: diced cooked uncured bacon, diced chicken, canned salmon, hard boiled egg, sunflower seeds, sliced olives, feta…

Directions:

1. Wash and dice the sweet potato. Drizzle lightly with olive oil and season with salt and pepper. Roast the sweet potato in a 400 degree pre-heated over or air fried for 12-15 minutes or until starting to brown.

2. While the sweet potato is roasting, wash, dry and dice the romaine.

3. Add the additional diced ingredients to the salad greens including, roasted red pepper, chickpeas, beets, and prosciutto.

4. Prepare the dressing.

5. Once the sweet potatoes have finished roasting and have cooled to room temperature they can be added to the salad.

6. Toss all the salad ingredients together. Dress the salad as a whole or dress individual portions*.

* Undressed salad will keep in the refrigerator for several days. This makes an excellent make-ahead lunch. Add the dressing just prior to eating.

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Other great salad recipes:

BEET AND LENTIL HERB SALAD
SHAVED BRUSSELS SPROUTS SALAD WITH ALMONDS AND CITRUS VINAIGRETTE
NUTS FOR KALE SALAD

Banana Pecan Breakfast Bread

I'm a huge fan of banana bread. In my opinion, it represents the epitome of comfort food. During my childhood, we had a rotation of various quick breads, including zucchini bread, carrot lemon bread, banana bread, and strawberry bread. I even had the honor of winning a blue ribbon for my carrot lemon bread at the state fair. However, when I went gluten-free ten years ago, it meant that I had to make some changes to my relationship with these beloved treats. Fortunately, there are still delicious ways to make quick breads without using traditional wheat-based flour.

This particular bread recipe utilizes oats to create a hearty and satisfying loaf. Throughout the years, I've made adjustments to this recipe by reducing the sweetness, aiming for the perfect balance between a sweet indulgence and a not-quite-dessert. Additionally, the optional addition of caraway seeds provides a subtle licorice undertone that complements the banana flavor.

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BANANA Pecan BREAKFAST BREAD

Author: Erica Leazenby, MD
Yields: 1 large loaf or 4 small loaves (12 servings)
Time: approximately 1.5 hours

Ingredients:

• 2 cups toasted pecan pieces

• 2 cups gluten-free oats

• 4 ripe bananas, broken into 2-inch segments

• 1/4 cup melted coconut oil, plus extra for greasing the pan

• 2 eggs*

• 1/2 cup maple syrup

• 2 teaspoons baking powder

• 1/4 teaspoon salt

Optional additions:

• 1/4 teaspoon caraway seeds

• Approximately 2 ounces dark chocolate chips

• Extra banana slices for garnish

Directions:

1. Preheat the oven to 350 degrees Fahrenheit (or 325 degrees for a convection oven). Lightly grease your pan(s) with coconut oil and line with parchment paper.

2. Spread the pecans on a baking sheet and toast them for about 7-8 minutes, or until they become fragrant and slightly browned. Set them aside to cool.

3. While the pecans are toasting, place the oats in the bowl of a food processor**. Pulse the oats until they form a coarse flour-like texture.

4. Add the bananas, melted coconut oil, eggs, maple syrup, baking powder, salt, and caraway seeds (if using) to the oat flour in the food processor. Process the ingredients until they are well combined.

5. Lastly, incorporate the toasted pecans into the batter. Pulse the food processor 2-3 times to mix in the nuts. Be careful not to overmix. Alternatively, you can manually mix in the pecans.

6. Pour half of the batter into the prepared loaf pan(s). Sprinkle half of the chocolate chips onto the batter, then add the remaining batter to the pan. Garnish with the remains chocolate and banana slices, if desired.

7. Bake a single loaf pan for 60-75 minutes or 4 mini loaves for 50-60 minutes. The bread is ready when it turns brown, feels firm to the touch, and a toothpick inserted into the center comes out clean. Alternatively, the bread is done when it reaches an internal temperature of 200 degrees Fahrenheit, as measured by an instant-read thermometer.

8. Allow the bread to cool before slicing.

Notes:

*To make this recipe vegan, substitute 1/4 cup of nut milk for the eggs.
**No food processor? Simple mix by hand. Make sure the bananas are mashed well. The bread with have a firmer consistency like baked oats.

A PRIMER ON GLUTEN-FREE FLOURS
RED VELVET WAFFLES

Asparagus Soup

Asparagus season starts in early Spring when the air is still chilly, but the ground is starting to wake from its winter slumber. This soup is a rich and delicious way to celebrate the new season.

Asparagus soup garnished with olive oil and a sorrel leaf.

Asparagus soup

Author: Erica Leazenby, MD
Time: 25-30 minutes
Serves: 4

Ingredients:

1-2 Tbsp olive oil
1 onion, sliced then
1 medium yellow potato, diced (no need to peel)
1 lbs. asparagus, cut in 1 inch pieces
¼ cup raw cashews, rinsed
3-4 cups stock of choice
½ teaspoon sea salt and more to taste
3-4 grinds of fresh ground pepper to tasted

Directions:

1. Over medium heat, sauté the onion in the olive oil until the onion is soft and translucent.

2. Add the potato and asparagus and sauté for 3-5 minutes until the asparagus is bright green.

3. Add the stock, salt, pepper and cashews. Simmer until the potatoes are soft.

4. Puree the soup in a blender until smooth. Season with salt and pepper to taste. Garnish with a drizzle of high-quality olive oil and enjoy.

Omega-3 Rich Paleo Breakfast Porridge

For many people, porridges like oatmeal, cream of wheat or congee are quintessential breakfast foods. For people looking for lower net carb or paleo options, this recipe is for you. Chia, hemp and flax seeds are all rich in fiber and short-chain omega-3’s. This porridge thickens quickly and is a beautiful canvas for sweet and savory flavors.

This recipe is a great breakfast option when completing an elimination diet.

Porridge with 1 tablespoon cinnamon, bananas and almond pieces

Porridge with bananas, pecans and blueberries

Porridge with bananas, sweet potato, almonds and cinnamon

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Omega-3 Rich Grain Free Porridge

Ingredients:

• 1 Tbsp chia seeds

• 1 Tbsp fresh ground flax meal

• 1 Tbsp hemp seed hearts

• 1 cup non-dairy milk of choice

• Toppings and add-ins of choice: berries, apples, bananas , lots of cinnamon, pumpkin pie spice, sweet potato, nuts, etc.

Directions:

1. In a small sauce pan, mix the chia, flax and hemp seeds together with the non-dairy milk. (I like to add apples and/or bananas at this stage so they are heated with the porridge.)

2. Warm the mixture until the porridge is the desired thickness, 1-5 minutes.

3. Transfer the porridge to your bowl and add desired toppings.

Notes:

• For extra convenience, I premix equal parts chia, flax and hemp seeds together and keep the mixture in a jar in the refrigerator. I then scoop out 3 tablespoons of the mixture when needed.

• The omega-3s in flax meal are very volatile. I recommend buying flax seeds and grinding them as needed to optimize their freshness and omega-3 content. I grind about a weeks worth at a time and store in the refrigerator.

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Nutrition information for 1 Tbsp each chia, flax and hemp seeds: 11.8 grams fat, 7.8 grams carbs, 7.3 grams fiber (0.5 net carbs), 7.8 grams protein (non-dairy milk and toppings will add additional nutrients)

BACK TO SCHOOL BREAKFASTS
THE UNIVERSAL BREAKFAST HASH RECIPE

Mediterranean Diet For Everyone

Beet and Lentil Salad

There are so many different specialty diets these days: Keto, Paleo, Vegan, FODMAP, and the list goes on. I've prescribed all of these diets to patients for different reasons over the years, as everyone has individual needs at times. After 20+ years of medical practice, including 7 years focused on food and nutrition, I have come to the conclusion that there is no one perfect diet. That being said, I love to teach and preach about the Mediterranean diet because it is as close to a "one size fits-all" plan that works.

While you can Google a list of specific foods and guidelines for the Mediterranean diet, it doesn't really work that way. Rather, it is really a formula for eating well rather than a specific cuisine. The basic tenants of the eating pattern are simple: focus on eating whole (unprocessed) food that is rich in fruits and veggies, whole grains, nuts, legumes, spices, and extra virgin olive oil. Do this while keeping poultry, fish, dairy, and red meat to modest amounts. No matter your dietary allegience, it is hard to argue against a diet that advocates for eating real food. 

The research behind this formula is extensive. Thousands of studies representing millions of lives consistently shows that eating like this helps maintain weight, keeps cholesterol in check and blood sugar and blood pressure low. Also, the risk of cancer, depression and Alzheimer's disease is also lower. All these benefits are gained simply by paying attention to what goes in your mouth. 

Whether you consider yourself a vegan, a paleo die-hard or follower of a specialty diet, applying a Mediterranean diet philosophy to your approach can benefit your health.

Keep the following in mind:

1. Eat lots of vegetables. There are so many choices! From a simple plate of sliced fresh tomatoes drizzled with olive oil and flaky sea salt, to garlicky greens, fragrant soups and stews, healthy pizzas, or oven-roasted medleys. Vegetables are vitally important to the fresh tastes and health benefits of the Mediterranean diet.

2. Change the way you think about meat. If you eat meat, just do it in smaller amounts. For example, add small strips of sirloin to a vegetable sauté, or garnish a dish of lentils with diced prosciutto. As a main course, have smaller portions (3-4 ounces) of chicken or pastured meat. Think of meat as an accompaniment instead of the center of the plate.

3. Consider eating seafood twice a week. Fish such as salmon, trout and mackeral are rich in heart-healthy omega-3 fatty acids. When you crave more variety add anchovies, sardines and herring. Shellfish including mussels, oysters, and clams have similar benefits for brain and heart health.

4. Cook a vegetarian meal one night per week. Build these meals around beans, whole grains, and vegetables, and heighten the flavors with fragrant herbs and spices. When one night feels comfortable, try two nights per week.

5. Use good fats. Include sources of healthy fats in your daily meals, especially extra-virgin olive oil, nuts, seeds, olives, and avocados.

6. Switch to whole grains. Whole grains are naturally rich in many important nutrients including fiber to keep you satisfied for hours.

7. For dessert, eat fresh fruit. Choose from a wide range of delicious fresh fruits — from fresh figs and oranges to pomegranates, grapes and apples. Instead of daily ice cream or cookies, save sweets for a special treat or celebration.

8. Enjoy alcohol very sparingly (if at all). Alcohol, in moderation, has historically been associated with the cardiovascular benefits of the Mediterranean diet. After careful evaluation of the research, a committee of scientists updating the latest edition of the Dietary Guidelines for Americans is changing the current stance on alcohol. They report that studies showing alcohol can protect health are deeply flawed, and that any potential cardiovascular benefits would be outweighed by the fact that alcohol is a leading preventable cause of cancer. The committee plans to recommend that men and women who drink limit themselves to a single serving of wine, beer or liquor per day. They do not recommend drinking for health and suggest drinking less is generally better. As an alternative to alcohol, try a low sugar, organic wine or a mocktail.

Use the recipes below as inspiration to get started on a Mediterranean diet. 

Roasted Olives with Orange and Rosemary

Salmon with Lemon Walnut Relish

Mediterranean Lentil Salad

Roasted Whitefish with Sweet Peppers

Looking for a place to find low sugar, organic wine. Check out Dry Farm Wines. 

TIPS FOR DRY JANUARY SUCCESS

Gluten & Dairy Free Gingerbread Biscotti

Gingerbread is the scent of Christmas for me. I love a spicy cookie to dip in my coffee. This recipes is adapted from the NYT cooking website. The list of spices is lengthy, but worth the effort to assemble. There is no oil in this recipe making the cookies even more crisp and coffee perfect.

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Gingerbread Biscotti

Author: Erica Leazenby, MD
Makes: about 18-20 biscotti
Time: about 1 hour

Ingredients:

• 2 large eggs, room temperature

• 2/3 packed cup light brown sugar or coconut sugar

• 1/3 cup granulated sugar

• 1 tablespoon ground ginger

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground cloves

• 1/4 teaspoon ground cardamom

• 1 whole star anise, finely ground (about a 1/4 teaspoon)

• 1 teaspoon instant espresso powder (or 1/2 teaspoon coffee extract)

• 1 teaspoon kosher salt

• 1/2 teaspoon baking soda

• 1 teaspoon almond extract

• 1/4 teaspoon lemon extract

• 1 3/4 cup 1:1 gluten-free flour mix (look for a blend that contains xanthan gum)

• 1/2 cup slivered almonds (optional for additional texture)

• 2/3 cup dark or semisweet chocolate chips (about 4 ounces)

• 1 teaspoon coconut oil

Directions:

1. Heat the oven to 350 degrees (or 325 if using a convection oven). Line a large baking sheet with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, add the eggs, both sugars, ginger, cinnamon, nutmeg, cloves, cardamom, star anise, espresso powder, salt, baking soda, almond extract and lemon extract. Beat the mixture on a low speed until all the ingredients are combined, scraping down the bowl and beater as needed, then increase the mixer speed to high and beat for a full 90 seconds or until the mixture is slightly paler, thick and ribbony.

3. Add the GF flour. Beat on low speed until the flour is mostly combined. Scrape the sides and bottom of the bowl to incorporate any remaining dry bits into the dough. Stir in the almonds if using. The dough will be very sticky.

4. Divide the dough in half. Lightly flour your hands and mold the dough into two logs about 3 inches wide and 1 inch tall on the lined baking sheet. Bake the logs until they puffs slightly and spreads a little. They will turn golden brown at the edges and will be firm to the touch, about 15-18 minutes.

5. Remove the logs from the oven and allow to cool for 5-10 minutes. When the logs are cool enough to handle, transfer them to a cutting board. Using a serrated knife, cut the logs at a diagonal into ¾-inch-wide slices. Return the slices to the baking sheet, lying them on their sides. Return the baking sheet to the oven.

6. Bake the slices for an additional 8-12 minutes, flipping them halfway through. The biscotti should be dry in the centers. Extend the bake time if you like drier, crunchier biscotti. Remove the baking sheet from the oven and allow the biscotti to cool. When the biscotti have cooled completely, turn the slices top sides up.

7. In a double-boiler or a heatproof bowl set over simmering water, melt the chocolate and coconut oil, stirring until completely smooth. Remove the bowl from the heat using care to not get steam or water in the melted chocolate. Use a small spoon to drizzle the melted chocolate on the tops of the biscotti. Alternately, dip the tops of biscotti in the chocolate. Allow the chocolate to sit at room temperature or in the refrigerator to fully set. The biscotti will last for a few of weeks in an airtight container at room temperature.

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More gluten and dairy free holiday treats:
TOASTED MARZIPAN
TIPS TO MAKE YOUR HOLIDAY COOKIES MORE WHOLESOME

The Universal Breakfast Hash Recipe

To me, hash is a nearly perfect breakfast dish. Traditionally it is a dish of cooked meat cut into small pieces that is then cooked again, usually with potatoes. In my version, it is rich in veggies, protein and good fats to provide sustained energy for the morning.

While this recipe is no nonsense, it is amazingly versatile and delicious. You can use raw or cooked potatoes, any veggie that suits your fancy, and add egg, sausage or leave meat free. The possibilities are endless.

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Breakfast Hash

Serves: 1 generous serving
Time: 10 minutes if starting with cooked potatoes; 20-30 minutes if starting with raw potatoes

Ingredients:

• 1-3 teaspoons olive oil, avocado oil or ghee

• 1-2 Tablespoons diced onions

• Optional 1 garlic clove, minced

• 1 cup raw or cooked potatoes, diced into 1/2 inch pieces or grated

• 1 cup veggies of your choice (leftover roasted veggies, greens, peppers, mushrooms, etc.)

• Salt and pepper to taste

• 1-3 large eggs or 2-4 ounces of leftover protein from another meal

Directions:

1. Place a large nonstick skillet over medium heat. Add the oil. When the oil starts to shimmer, add the onion and a sprinkling of salt. Stir the onion until it begins to soften, about 1 minute. If using, add the garlic with the onion.

2. Add the potatoes to the pan. Reduce the heat to medium-low, and cook stirring frequently until the potatoes and onions are tender, caramelized and lightly browned, about 5-30 minutes.

3. Add firm veggies like carrots or mushrooms to the pan when you add the potatoes. Add tender veggies, like greens, or pre-cooked vegges to the pan once the potatoes are nearly done.

4. Push the potato and onion hash to one side of pan. Increase the heat back to medium. Add additional oil to the pan if needed. Crack the egg(s) into the pan or add your meat, and cook to taste. Spoon potatoes and veggies onto a plate and top with the egg(s) or protein.

5. Enjoy as is or add guacamole, everything bagel seasoning, salsa, sriracha or micro greens for extra flavor.

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HOW TO UPGRADE YOUR BREAKFAST
BUILDING A BETTER SMOOTHIE
BACK TO SCHOOL BREAKFASTS

Smoked Salmon Dip

Fish is among the healthiest foods on the planet. It is loaded with important nutrients, such as protein, vitamin B12, trace minerals, omega-3 fatty acids and vitamin D. Research suggest that at least two servings of fatty fish per week is associated with improved cardiovascular and mental health.

Smoked salmon is readily available in the refrigerator section of most supermarkets. It is an easy way to incorporate fish into your week. This dip is easy to make and keeps for several days in the refrigerator. It is a lovely appetizer to bring to a gathering, but is also an easy breakfast or lunch option for your busy work week. This protein and healthy fat rich dip is low in carbs and sure to fuel you well.

This recipe was inspired by a trip to the south region of the United States where I found fish dips to be a common item on restaurant menus. It’s time to make this delicious dish commonplace in the mid-west.

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Smoked Salmon Dip

Author: Erica Leazenby, MD
Servings: 2-4
Time: 10 minutes

Ingredients:

2 Tablespoons vegan cream cheese (I like kite Hill brand.)
1 Tablespoon mayonnaise (I recommend an avocado oil based brand.)
1 1/2 Tablespoon diced shallot
1 Teaspoon lemon juice
1/2 Teaspoon dried dill
1/2 Teaspoon capers, drained
4 ounces wild caught smoked salmon (I like Ducktrap brand.)

Directions:

1. Place all the ingredients with the exception of the salmon in the bowl of a food processor. Run the machine until all the ingredients are well mixed. (The ingredients can also be chopped small and mixed by hand if you lack a food processor.)

2. Add the salmon to the food processor bowl. Pulse the machine 3-5 times until the salmon is chopped into small pieces, but still has a chunky texture.

3. Serve immediately or store in an air-tight container in the refrigerator up to 2-3 days.

Serving suggestions:

• Serve with gluten free crackers, lettuce cups, or toast points

• Optional garnishes: capers, picked red onion, everything bagel seasoning, or fresh herbs like dill or parsley

Recipe notes:

• Different brands of smoked salmon can vary widely in salt content. You can vary the amount of capers in the recipe as needed.

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Interested in curing your own salmon, try this easy recipe: HOUSE-CURED SALMON
Looking for additional quick fish recipes, give this sardine recipe a try: LEMONY HERBED SARDINE SALAD

Lemony Herbed Sardine Salad

Sardines are unsung heroes for good mood. Not only are they affordable and sustainable, but they are rich in omega-3s and vitamin D which tend to be in short supply in most people’s diet. This lemony, herby prep is fierce competition for even the best tuna salad. Enjoy it on whole grain or gluten free crackers, lettuce wraps or a large salad.

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Lemony Herbed Sardine Salad

Author: Erica Leazenby, MD, Adapted from RebeccaKatz.com
Servings: 1-2
Time: 10 minutes

Ingredients:

1 Tbsp fresh lemon juice
Zest of 1 lemon
2-3 Tbsp fresh minced herbs including a combination of basil, parsley, and mint
1 tsp Dijon mustard
1 tsp olive oil
1 Tbsp shallot, minced
1 4 oz can sardine in water or oil, drained
Salt and pepper to taste

Directions:  

1. In a small mixing bowl, combine the lemon juice, zest, herbs, shallot, mustard and oil until well mixed.

2. Add the sardines to the bowl and gently flake them apart. Stir the sardines into the herb dressing until the fish is well coated. Taste the mixture and add salt, pepper or additional lemon juice as desired.

3. Serve over greens or crackers.

How to Upgrade Your Breakfast

Breakfast is a challenging meal for many people and often gets less priority in busy mornings while rushing out the door for work or school. However, this meal is so powerful for our bodies, it has residual effects on our sleep later that evening. If you are focused on improving your nutrition and wellness, look first to how you start your day. Overnight our bodies spend several hours repairing and rejuvenating from the activity of the previous day. The first meal after sleep provides the fuel we need to further recharge for activity and get our bodies running well. Studies show that the food we eat for breakfast influences our energy levels, cravings, emotions and clarity throughout the day.

Unfortunately, many people skip it altogether, while others may reach for something quick, processed, and packaged. Often these quick choices are high-carbohydrate, dessert-like foods which do more harm than good. These foods spike our blood sugar, drain our energy, leaving us searching for our next “fix” of sugary foods as well as caffeinated beverages to keep this false sense of energy up and prevent a sugar crash.

Luckily, a nutritious breakfast can be easy, and help us get in the habit of including nutrient-dense foods at every meal. Listed below are a few tips to help set you up for a delicious day.

Tip 1: Prioritize your P’s at breakfast: Protein and Produce

Meals that contain healthy fats, good-quality proteins, and colorful vegetables, will provide a sense of balance and satisfaction. Having balanced macronutrients creates lasting energy and brain function that encourages you to continue making healthy choices all day.

Consider incorporating these quality ingredients into your morning:

• Proteins like eggs, wild salmon, leftover poultry, and for those that tolerate dairy it may include plain organic yogurt, or a high-quality plant-based protein powder 

• Healthy fats like avocado, natural almond butter, natural peanut butter, hemp seeds, chia seeds, flax seeds, coconut oil, coconut butter, olive oil, avocado oil, pesto, or high-quality cheeses

• Green vegetables such as spinach, Swiss chard, arugula, zucchini, asparagus, broccoli. These are just a few greens that work well. You can add any vegetables that you like.

• Complex carbohydrates: black beans, chickpeas, quinoa, brown rice, sweet potato, steel cut oatmeal

Tip 2: Make your carbs slow burning

When we eat refined carbohydrates like simple sugars and refined flours our blood sugar and insulin levels spike. Unfortunately, our bodies were not designed to handle the blood sugar and insulin roller coaster that many of us are on.

When we eat sugar, whether it’s in an obvious form like a donut or a non-obvious form like a sweetened yogurt cup, our blood sugar increases quickly. This fast increase then spikes insulin. When insulin removes blood sugar, you can then have a blood sugar crash, and then cortisol (our stress hormone) moves in to compensate and try to move sugar out of storage and back into the bloodstream. This process can be responsible for many carb and sugar cravings.

A simple solution to prevent blood sugar crashes is to eat a savory breakfast that includes fiber, good fats, and proteins. This will balance your blood sugar and give you more sustained energy and focus.

Tip 3: Fiber, Fiber, Fiber

Fiber is your friend for so many reasons. We know that it helps with digestion and keeping us regular, but it is also helpful in blood sugar control. Fiber slows our body’s absorption of sugar into our blood stream so that our blood sugar spikes are less significant. Fiber also feeds the good bacteria in our digestive tract that influences our metabolism and immunity. Breakfast is an easy and ideal meal to prioritize fiber consumption because again it sets the stage for the rest our day. If you are a woman then aim for at least 25 grams of fiber daily. Men should consume at least 38 grams of fiber daily.

Looking or some breakfast inspiration? Check out the recipes located at RelishHealthMD.com.

Here is a “produce and protein” recipe below to get you started:

Poached Eggs in Spicy Tomato Sauce

This elegant egg dish is traditionally called Shakshuka. It is a classic dish enjoyed widely in the middle east and Northern Africa. Although traditionally enjoyed for breakfast, it makes an easy and satisfying dinner and is a great way to increase vegetable consumption. Consider adding a can of chickpeas or artichokes to make the dish even more hearty.

Author: Erica Leazenby, MD (Adapted from the NYT Cooking website)
Serves: 4-6
Time: 30 minutes

Ingredients:

2-3 Tablespoons olive oil
1 large onion, diced
1 roasted red pepper, diced (jarred or freshly prepared)
3 garlic cloves
1 tsp cumin
1 tsp sweet or smoked paprika (or try a mixture of the two)
1 pinch red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes with juice
4 handfuls of greens like spinach or chopped kale
1 tsp sea salt
Pepper to taste
6 large eggs
Chopped Cilantro for garnish (optional)
Hot sauce (optional)

Directions:

1. Preheat oven to 375 degrees.

2. Heat the oil in a large, oven-safe skillet over medium high heat. Sauté the onions and garlic until soft, about 4-5 minutes. Add red peppers, cumin, paprika, pepper flakes and stir to combine. Add the crushed tomatoes and season with salt and pepper. If using firm greens like kale, add them at this time. Allow the mixture to simmer for 10-15 minutes or until tomatoes start to thicken. If using tender greens, like spinach, stir them in just before adding the eggs.

3. Using the back of a spoon, gently make small wells for each egg in the tomato sauce. Moving quickly so that all eggs cook evenly, gently crack each egg and place in the sauce.

4. Place the skillet in the oven and bake the eggs for 5-8 minutes or until just set. Watch closely to prevent over cooking.

5. Garnish with herbs and hot sauce and serve with your favorite bread, toast or gluten- free grain.

Note: This sauce can be made in advance and reheated in individual portions if needed. For a quick morning meal, sauté the number of eggs needed and lay on top of the heated sauce.

Calories (per egg with sauce) 200; Fat 13 grams; Carbohydrates 16 grams; Fiber 4 grams; Sugar 3 grams; Protein 10 grams

BACK TO SCHOOL BREAKFASTS

Lemon Ginger Salsa with Blackened Fish

Blackened grouper or snapper is a favorite meal at my house. For the blackening seasoning, I like to make my own spice blends so I can tailor the flavors to the palate of my family. The spice blend listed below is versatile and can be used on multiple types of seafood or proteins.

Lately I have been pairing the savory blackening flavor with the bight, acid punch of a lemon salsa. The ginger, lemons and peppers come together for a sweet, spicy complement to the blackened fish.

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Lemon Ginger Salsa

Author: Erica Leazenby, MD
TIme: 30 minutes
Makes: Approximately 1 cup

Ingredients:

• 2 large lemons, peeled and sectioned (supremed)

• 1.5 Tablespoons grated ginger

• 1 Tablespoon honey

• 2 Tablespoons chopped cilantro

• 1 jalapeño, deveined and finely diced

• 2 Tablespoons thinly sliced green onions, whites and greens

• 4 Tablespoons extra virgin olive oil

• Pinch of salt

Directions:

1. Mix all ingredients together and chill until served.

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Blackening seasoning:

Adapted from: Taste of the South
Makes 1/4 cup seasoning

Ingredients:

• 2 Tablespoons smoked paprika

• 1 Tablespoons dried thyme

• 1 teaspoon onion powder

• 3/4 teaspoons kosher salt

• 3/4 teaspoons garlic powder

• 1/2 teaspoon ground black pepper

• 1⁄4 teaspoon dry mustard

• 1⁄4 teaspoon ground red pepper

Directions:

1. Mix all ingredients in a small airtight jar. Season liberally on white fish or poultry.

Peach Melon Gazpacho

Local, tree ripened peaches are one of my favorite foods. In the late mid-western summer, they happen to be bountiful along with sweet melons and mellow cucumbers. These beauties are easy to pick up at your local farmer’s market or grocery. One benefit of deliberately eating locally and seasonally is that you are more likely to eat a wide variety of foods resulting in a greater diversity of phytonutrients vital for health and chronic disease prevention. The shorter the distance food needs to travel to reach you, the fresher and more flavorful it will be.

I hope you enjoy this recipe that combines the best of late summer fruits.

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Peach Melon Jalapeño Gazpacho

Gazpacho is a Spanish-style soup often made from tomatoes and other vegetables and spices. This recipe is a liberal interpretation of the delicious chilled soup. The cucumbers, jalapeños and cilantro add balance and contrast to the sweet fruits, while the lemon and salt enhance all the flavors.

Peach Melon Jalapeño Gazpacho

Makes approximately 3 cups (6 servings)
Author: Erica Leazenby, MD
Time: 10 minutes

Ingredients:

• 2 peaches, peeled and pit removed

• 1/2 medium cantaloupe melon, rind and seeds removed; cut in large cubes

• 1 medium cucumber, peeled and seeds removed

• 1-2 medium jalapeño, seeds and ribs removed

• 2-4 tablespoons fresh lemon juice (1-2 small lemons)

• 1/4 cup raw cashews, soaked in water for 1 hour then drained

• Generous pinch of salt

• Garnish: Cilantro leaves and fruity olive oil

Directions:

1. Combine all the soup ingredients in a blender until smooth. Fruits can vary in sweetness and heat. Adjust the amount of lemon juice and salt to taste to balance the the fruit and veggie mixture.

2. Store the soup in the fridge, but allow the mixture to come close to room temperature before serving.

3. Garnish with a few cilantro leaves and a drizzle of high quality olive oil.

Garam Masala Roasted Salmon with Spice Grapes

Garam Masala Roasted Salmon with Spice Grapes

Garam Masala is a popular spice blend used in Indian cooking. It usually includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and peppercorns, but the ratio and spices used will vary from region to region and household to household. The combination of spices delivers the warm flavors found in most seasonal baked goods, with just a touch of intrigue from citrusy, earthy cumin and coriander.

A good garam masala recipe has a mix of sweet, hot, and savory ingredients. Cumin, coriander, and bay leaf provide savory notes. Cinnamon and clove provide sweetness. Black peppercorns provide heat while cardamom, fennel, and nutmeg provide fragrance. In addition to flavor, spices provide potent anti-inflammatory phytonutrients to make your meal more nutritious.

Author: Erica Leazenby, MD
Serves: 4
Time: 25 minutes

Ingredients:

Garam Masala Roasted Salmon with Spiced Grapes and Winter Salad with Roasted Squash, Shallots, and Pomegranate Vinaigrette

4 5-6 ounce wild-caught Salmon filets
1 teaspoon garam masala (store-bought or homemade)
1-2 tablespoon olive oil, divided
1 tablespoon ghee (or more olive oil)
1 cup red seedless grapes, sliced in quarters
1 teaspoon cinnamon
¼ cup balsamic vinegar
Salt to taste

Directions:

1. Preheat the oven to 350 degrees. (Use 325 degrees if using a convection oven). 

2. Heat a large cast iron skillet or other oven-safe skillet over medium heat. Brush each salmon with olive oil and season with salt and garam masala. 

3. Place the salmon skin side up in the skillet. Sear for 4 minutes. Flip the salmon and place the skillet in the oven. Bake until the salmon is medium rare or approximately 120-125 degrees. (Estimate a total cook time of 10 minutes per inch thickness.)

4. While the salmon bakes, heat a second smaller skillet over medium heat. Add 1 tablespoon of olive oil, the ghee, cinnamon and grapes. Sauté the grapes until they are hot and starting to soften, approximately 3-5 minutes. Season gently with a pinch of salt. Deglaze the pan with the balsamic vinegar. 

5. Serve the salmon on a bed of grapes. Drizzle the pan sauce over the salmon prior to serving. 

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Garam Masala 

Author: Erica Leazenby, MD
Makes: Approximately 1/3 cup
Time: 10 minutes

Ingredients:

8 grams coriander seeds
8 grams cumin seeds
4 grams green cardamom pods
2 grams cloves
2 grams peppercorns
1 gram Ceylon cinnamon (approx. ½ stick)
2 grams fennel seeds
2 medium dried bay leaves
½ gram nutmeg (approx. ¼ small nutmeg)
1/8-1/4 star anise (optional)

Directions:

1. Inspect your spices for dust, mold, or impurities while pre-heating a pan over low heat. 

2. Gently toast the spices to enhance their flavor. I recommend toasting each spice individually or toasting similarly sized spices together. Toast each spice for 30-60 seconds or until they start to become fragrant. Place the toasted spices on a plate to cool completely.

3. Grind the spices together in a clean coffee or spice grinder.

4. Store in an airtight glass container. 

Rainbow Pad Thai Salad with Chicken Satay

Rainbow Pad Thai Salad with Chicken Satay

Serves: 3-4
Adapted from Oh She Glows and NomNomPaleo

Ingredients:

For the dressing and dipping sauce:

• 1 garlic clove, grated

• 1/4 cup almond butter, peanut butter or sunbutter

• 2 tablespoons fresh lime juice

• 2 tablespoons coconut aminos or low-sodium tamari

• 2 tablespoons water

• 1/2 tablespoon toasted sesame oil

• 1 teaspoon freshly grated ginger

• Optional: 2 teaspoon Maple syrup (omit to make Whole30 compliant)

For the salad:

• 1 medium zucchini, julienned or spiraled

• 2 large carrots, julienned

• 1 red pepper, thinly sliced

• 1 cup thinly sliced red cabbage

• 3/4 cup shelled edamame (omit to make Whole30 compliant)

• 3 green onions, thinly sliced

• 1 tablespoon hemp seeds

• 1 teaspoon sesame seeds

For the chicken:

• 1½ pounds boneless and skinless chicken breasts, sliced in 1/2 inch strips

• Wooden skewers, soaked in water 30 minutes prior to use

• ½ cup full-fat coconut milk

• 1 tablespoon Thai red curry paste

• 1 large Medjool date, pitted and finely chopped

• 3 garlic cloves, peeled and roughly chopped

• 2 tablespoons Red Boat fish sauce

• ½ teaspoon ground turmeric

 Directions:

1. Prepare the marinade: Combine the coconut milk, curry paste, date, garlic, fish sauce and turmeric in a large bowl. You can blend the ingredients in a blender if you prefer a smoother finished product. Add the chicken to the marinade and refrigerate up to 12 hours.

2. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss to combine.

3. Prepare the chicken: Using one strip of chicken at a time, carefully skewer the meat on the pre-soaked wooden skewers. Skewer the meat in an accordion-like fashion ensuring that the meat is roughly the same thickness on each skewer. This will ensure that the meat cooks evenly. Grill the chicken over high heat for 3-5 minutes per side or until the chicken is cooked through. The skewers can also be roasted in a 425 degree oven (400 degree convection) for approximately 10 minutes or until cooked through. Broil for an additional 1-2 minutes for additional color if desired.

4. Prepare the dressing: While the chicken is cooking, prepare the dressing/satay sauce by combine all the ingredients in a small glass jar. Whisk to combine. The dressing will thicken as it sits.

5. To serve, toss the veggies with the dressing. Top with chicken and garnish with green onion, hemp seeds, and sesame seeds.

Simple Arugula Citrus Breakfast Salad

The perfect breakfast is low in sugar and contains protein, healthy fats and plenty of fiber. The combination of these macronutrients ensures that our blood sugars are stable helping to keep us appropriately fueled for our day. Give this simple salad a try. The citrus provides sweetness and acidity to balance the bitter greens. I like to serve this salad with a piece protein to round out the meal.

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Simple Arugula Citrus Breakfast Salad

Arugula with grapefruit and breakfast sausage

Ingredients:

• 1 orange or grapefruit, peeled and sliced

• 1 large handful baby arugula

• 1 generous drizzle extra-virgin olive oil

• Pinch salt

• 1/4-1/2 avocado, diced

Directions:

• Combine all the ingredients in a medium bowl and toss. Gently stir in avocado.

Sheet-Pan Roasted Fish With Sweet Peppers

This quick and easy dinner strikes all the right notes. Sweet, caramelized peppers with salty olives and garlicky parsley dressing that nicely complement the mild, flaky fish. The gorgeous colors of this sheet pan are a feast for the eyes.

This dish is versatile and can be made with many types of mild, white fish like cod, trout, tilapia or flounder, or even shrimp, though you may have to adjust the roasting time to accommodate the different options. The thicker the fillets, the longer they will take to cook.

Seafood not your thing? Try roasting the peppers and olives with the dressing per the instructions and topping them on pan-seared chicken cutlets.

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Sheet-Pan Roasted Fish With Sweet Peppers

Adapted from Melissa Clark at NYT Cooking
Serves: 3 to 4 servings
Time: 40 minutes

INGREDIENTS

1 tsp dried thyme
1 1⁄2 pounds white fish fillets like lake trout, tilapia, cod or hike
Sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 1⁄2 tablespoons extra-virgin olive oil, plus more for drizzling
1⁄4 cup pitted and sliced, Kalamata, green or black olives (or a combination)
1 teaspoon sherry or red wine vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped

DIRECTIONS:

Not a fish fan, try using chicken cutlets instead.

1. Preheat oven to 400 degrees.

2. Season fish all over with salt and pepper and sprinkle with 1/2 tsp thyme leaves. Let rest at room temperature while you prepare the peppers.

3. Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme. Roast, tossing occasionally, until peppers are softened and golden at the edges, about 15 to 20 minutes.

4. Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Continue roasting the pan until the fish turns opaque and is just cooked through, about 6 to 10 minutes depending on the thickness of the fish.

5. While the fish roasts, make a vinaigrette by combining the vinegar, garlic and a pinch of salt in a bowl. Whisk in the remaining 3 tablespoons olive oil, then whisk in the parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

6. Serve with roasted potatoes, rice, cauliflower rice or side salad.