Tabbouli is one of those salads that feels substantial because it has a single-ingredient grain, but it's also full of fresh flavor, herbage, and just the right amount of raw red onion where you don't feel like your breath might knock someone over. Made from kaniwa, quinoa's cute little sister, this dish is great for parties or picnics, as it holds up well. I grew up on this tabbouli, so it takes me back to my happy place. I hope it does for you, too.

INGREDIENTS: 

• 1 cup kaniwa or quinoa
• 1 teaspoon sea salt, plus more for the water
• 2 medium tomatoes, seeded and finely chopped
• ½ English cucumber, finely chopped
• 1 cup minced fresh parsley leaves
• ¼ cup minced fresh mint leaves
• 2 tablespoons finely chopped red onion
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon finely chopped lemon zest
• 2 tablespoons fresh lemon juice

DIRECTIONS: 

1) Wash all you fresh produce with eatCleaner & let the dry off on some paper towels.

2) Rinse the...

What could be better than eating pudding for breakfast and having it basically make itself? Plus, blueberries and chia seeds together are an antioxidant power couple. Just get yourself set up with some mason jars you can grab and go. That's good news to spoon to!

INGREDIENTS

• 2 cups unsweetened almond milk or other nondairy milk
• ½ teaspoon pure vanilla extract
• 1 cup fresh or frozen blueberries
• 2 teaspoons granulated stevia or monkfruit extract
• 6 tablespoons chia seeds
• 1½ tablespoons unsweetened shredded coconut

DIRECTIONS

1. Wash any produce with our eatcleaner spray wash or washpowder. Let air dry on a paper towel. 
2. In a blender, combine the almond milk, vanilla, blueberries, and stevia.
3. Put 1½ tablespoons of the chia seeds into each of four mason jars. Evenly distribute the blueberry-milk mixture over the top of each and stir or shake well. Seal the jars and refrigerate for at least 6 hours or ideally overnight, until thickened.
4. ...

NEW RECIPE: Pistachio-crusted wild salmon with spicy lemony tahini and caulifennel rice. Tastes like a warm day on the Mediterranean

New one-pan recipe comin’ atcha and I know you’re gonna love it. It looks fancy but it’s easy to make and cooks up in 12 minutes!

I am trying to broaden the cauliflower rice game over here, so I added a couple of bulbs of fennel for the perfect flare of flavor and just the right consistency to the cauliflower. That subtle hint of licorice is really tasty with the salmon.

1Preheat oven to 425F
2Pulse cauliflower and fennel down in the food processor and spread across lined baking sheet
3Spritz salmon fillets with @eatcleaner seafood + poultry wash; Layer salmon fillets over rice
4Squeeze a generous amount of lemon and Season with za’atar (a middle eastern spice mix).
5Top with spicy tahini (mix 4 tablespoons tahini, 2 tablespoons olive oil, half a lemon and 1/2 teaspoon harissa) and squeeze over the top.
6Finish with chopped...

Kick the food cravings, boost your energy levels and even drop pounds in the process. Mareya Ibrahim celebrity chef and author of Eat Like You Give A Fork: The Real Dish on Eating to Thrive, joined us to stress the importance of retraining your tastebuds. Now, more than ever, is the time to do so as we should all be more conscious of what we are putting in our bodies.

Mareya says you don’t have to cut out whole food groups like paleo, keto and Whole 30 diets. She says people have gotten so focused on what to take out versus what to eat, but shares how to create nutritionally-balanced meals that will help retrain your taste buds to crave the foods that boost metabolism, build muscle mass and yes, lose weight – although vibrant health is the real goal.

Build your plate starting with nonstarchy veggies.

In the morning, start with protein and fat and avoid sugary foods to stabilize your blood sugar.

Combine protein, fat, and complex carbs in every meal, focusing on...

Happy National Shrimp Day - This one is for tonight's celebrations! 

Chimichurri Shrimp & Shishito Pepper Skewers

INGREDIENTS
Nonstick olive or coconut oil
cooking spray
2 pounds large (16/20-count)
wild-caught shrimp
1 teaspoon grated lime zest
Juice of 1 lime
Pinch of sea salt
Pinch of freshly ground black
pepper
1 pound shishito peppers
1½ cups cherry tomatoes
Chimichurri Sauce (page 107)

DIRECTIONS
1) Soak 12 wooden skewers in water for 30 minutes to prevent
burning on the grill. Heat a grill to medium-high.
2) In a medium bowl, combine the shrimp, lime zest, lime juice,
salt, and black pepper. Set aside to marinate while the grill
heats.
3) Drain the skewers and pat dry with a paper towel. Mist them
with cooking spray. On each of 4 skewers, thread 4 shrimp. On
the remaining skewers, thread the shishito peppers and toma-
toes, alternating them. Mist the skewers with cooking spray.
4) Grill the shrimp skewers for 2 minutes on each side, taking
care not to burn shrimp. Grill the...

This is what you need: 

RASPBERRY COULIS

• 1 cup fresh raspberries
• 1 teaspoon granulated stevia
• 2 teaspoons fresh lemon juice

DARK CHOCOLATE
AVOCADO MOUSSE

• 1 large ripe avocado
• ¼ cup unsweetened cocoa powder
• ¼ cup unsweetened almond milk or coconut milk (or rice milk, for a nut-free option)
• ¼ cup granulated stevia

OPTIONAL TOPPINGS

• Coconut whip topping
• Raspberries
• Blueberries
• All-natural coconut whipped cream
• Star fruit slices
• Slivered almonds,
• Unsweetened shredded coconut
• Dusting of ground cinnamon &  or unsweetened cocoa powder - or any combination of these that your heart desires!

This is how you do it: 

1) MAKE THE COULIS: In a small saucepan, combine the raspberries, stevia, and ½ cup water and bring to a boil. Reduce the heat to low and cook for about 10 minutes. Remove from the heat and push the mixture through a fine-mesh strainer into a clean bowl. Whisk in the lemon juice. Let cool to room temperature.

2) MAKE THE...