Learn to cook a delicious, protein packed frittata without using an oven!

Chef Anthony prepares a stove top frittata in minutes, using simple, fresh ingredients.

Recipe: No Bake Veggie Frittata

Ingredients

• ½ Tbsp. olive oil
• ½ small onion – finely diced
• 2 cups kale – torn (from 1 small bunch of kale) or baby Spinach
• Salt & pepper to taste – (a pinch of each)
• 4 eggs
• 1 plum tomato – (or other small tomato) sliced
• 3-4 Tbsp. shredded fresh Mozzarella cheese

Instructions

Crack the 4 eggs to a bowl, season with a pinch of salt and pepper, and garlic powder, and beat the eggs with a fork or a whisk. Heat the olive oil in a 8 or 9-inch nonstick skillet, and add the diced onion. Cook over medium heat for 2-3 minutes, or until the onion softens. Add the torn kale leaves, and cook uncovered for 2-3 minutes. Season with salt & pepper, stir one more time, and cover with the lid to let the heat inside the pan cook down the kale leaves for 1 minute. If using spinach add to the pan and cook until slightly wilted. Lower the heat to the lowest setting. Pour the eggs over the kale, and use a spatula to distribute the egg evenly all around the pan. If there are any kale leaves sticking out of the eggs, just push them into the egg mixture, it’s OK if a few pieces stick out. Arrange the tomato slices on top of the eggs. Sprinkle with 3-4 Tbsp. shredded cheese. Cover with the lid and cook for about 5 minutes over low heat, or until the eggs are all fully cooked. Remove from the pan with a spatula, and slice into wedges. Serve as is, or with a side salad.

Quick and easy low carb cauliflower fried rice

In this video we prepare cauliflower fried rice, a quick and easy low carb meal idea, that comes together in under 20 minutes, with tons of flavor, color and texture.

Recipe: Cauliflower Fried Rice

Ingredients

• Avocado oil
• 1 large egg, beaten
• 1 cup chopped scallions, light and green parts separated (you’ll need 5-6 scallions)
• ½ cup fresh carrot, diced small
• 3 garlic cloves, minced
• 1 Tbsp. finely chopped fresh ginger, or one tsp. powdered ginger
• 1 10oz bag frozen riced cauliflower
• 4 Tbsp. low sodium soy sauce (use gluten-free if needed)
• ¼ tsp. crushed red pepper flakes
• 1 tsp. honey
• 1 cup frozen peas
• 1 tsp. rice vinegar
• 1 tsp. sesame oil

Instructions

Heat 2 tsp. of avocado oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the egg and scramble until the eggs are cooked. Transfer to a plate and set aside. Add 2 Tbsp. of avocado oil to the pan and set over medium heat. Add the light parts of the scallions, carrots, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the cauliflower and cook until liquid is released and completely evaporated. Then add 4 Tbsp. of soy sauce, red pepper flakes, honey, and ¼ tsp. salt. Cook, stirring often, for about 3 minutes. Add the peas and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are heated through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, and eggs. Taste and adjust seasoning. Serve and enjoy!

Classic Chicken salad with sweet dried cranberries and crunchy sliced almonds

Follow along as Chef Anthony takes lunch to the next level with this classic homemade chicken salad recipe that aims to utilize your leftover chicken and elevate the flavor profile with sweet dried cranberries and crunchy sliced almonds.

Recipe: Cranberry Almond Chicken Salad

Ingredients

• 2 cups leftover rotisserie chicken or any cooked boneless skinless chicken
• ¼ cup dried cranberries
• 2 stalks celery diced
• 2 large scallions (green onions) sliced thin
• ¼ cup red onion finely diced
• ¼ cup sliced almonds or slivered almonds, toasted
• 1 cup plain Greek yogurt
• 1 Tbsp. mayonnaise (preferably olive oil based)
• 2 tsp. lemon juice (or more to taste)
• 1 tsp. honey
• ½ tsp. kosher salt or to taste
• ½ tsp. black pepper or to taste
• ½ tsp. garlic powder
• 1 Tbsp. chopped fresh dill or parsley (optional)
• Serving suggestions: whole-grain bread

Instructions

1. In a large bowl, combine chicken, red onion, celery, scallion, dried cranberries, and sliced almonds. In a small mixing bowl whisk together Greek yogurt, mayonnaise, lemon juice, honey garlic powder, salt and pepper, to taste. Pour yogurt sauce over chicken mixture and stir until combined. Ready to serve and can be kept refrigerated for up to 5 days.

How to make easy and healthy salmon cakes

Follow along and learn how easy it is to make these budget friendly salmon patties that are tender, flaky and packed with flavor.

Recipe: Salmon Cakes

Ingredients

• 2 5oz cans of Salmon
• 1 egg
• ¼ cup finely chopped white onion
• 2 Tbsp. finely chopped fresh parsley
• 1 Tbsp. Greek yogurt or mayonnaise
• 1 tsp. Sriracha sauce (optional)
• Zest and juice of ½ lemon
• Pinch of salt (optional)
• ½ tsp. garlic powder
• ½ cup whole wheat bread crumbs or 1 cup of oats pulsed in blender or food processor until fine crumbs
• 3 Tbsp. avocado oil (or your preferred oil)

Instructions

1. Add the tuna or salmon to a large bowl. Stir in the onions and fresh parsley.
2. In a smaller bowl, whisk together the egg, yogurt or mayonnaise, Sriracha, lemon zest, and lemon juice.
3. Add the liquid mixture to the tuna mixture and stir together. Add the bread crumbs/ oats, and use your hands to combine and mix evenly.
4. Divide the mixture into 4 equal portions, about ½ cup each. Shape into 4 patties, each about 1 inch thick. Heat the avocado oil (or your desired cooking oil) over medium heat. Using a spatula, gently lay the tuna or salmon patties in the pan, and cook until browned, about 3-4 minutes on each side. Serve warm.

Simple and Nutritious Chickpea Apple Muffins

Chef Anthony demonstrates how to prepare these quick and easy 6 ingredient muffins using chickpea flour as the base.

Recipe: Chickpea Apple Muffins

Ingredients

• 1 and 1/3 cups chickpea flour (sifted, if lumpy)
• 2 tablespoons coconut sugar (or granulated sugar)
• 2 and 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt (optional)
• 2 cups unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350F (180C). Line 9 cups of a standard size muffin pan with paper or foil liners. (Optional: spritz the interior of the liners with cooking spray to prevent sticking)
2. In a large bowl, whisk the chickpea flour, coconut sugar, baking powder, cinnamon, and optional salt until blended.
3. Add the applesauce and vanilla to the chickpea flour mixture, stirring until well-blended. Divide batter evenly between the 9 prepared muffin cups
4. Bake in the preheated oven for 23 to 27 minutes until golden brown, the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached.
5. Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack.

Easy and Authentic Hummus

How to make this incredibly smooth and creamy homemade hummus, it’s easy to prepare and better than store bought!

Recipe: Easy and Authentic Hummus

Ingredients

• 1 can (15 oz.) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ½ tsp. baking soda (if you’re using canned chickpeas)
• ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
• 1 medium-to-large clove garlic, roughly chopped
• ½ tsp. fine sea salt, to taste
• ½ cup tahini
• 2 to 4 Tbsp. ice water, more as needed
• ½ tsp. ground cumin
• 1 Tbsp. extra-virgin olive oil
• Any of the following garnishes: drizzle of olive oil or sprinkle paprika, or chopped fresh parsley

Instructions

Place the chickpeas in a medium saucepan and add baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if needed, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re soft. In a mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe, boiling softens them enough to process smoothly). Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. While running the food processor, drizzle in 2 Tbsp. ice water. Scrape down the food processor, and blend until the mixture is ultra-smooth, pale and creamy. Add the cumin and the drained chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the Tbsp. if needed, until desired consistency. Feel free to add in any mix-ins, such as roasted red peppers, roasted garlic, or pesto at this point, and blend until incorporated. Place in a serving fish and garnish with your choice of olive oil, spices or fresh herbs. Hummus will keep refrigerated for up to one week.

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