Meet Nora

Hi, I am Nora!
Welcome to my kitchen!

about-1

 The kitchen is where I unleash my creativity crafting simple, healthy, and flavorful dishes. There’s nothing quite like the satisfaction of preparing a nourishing meal that tastes amazing! My goal is to share this joy with you and help you become more comfortable and take chances in the kitchen. Cooking is a true joy for me, and I’m excited to share that joy with you.

Growing up in Romania, I learned how to make healthy meals with limited resources. My mom and grandmothers instilled in me the importance of using fresh, quality ingredients. I moved to the U.S. when I was a teenager and honed my cooking skills by working in various restaurants and running my own catering business in my early twenties.

Later, I moved to California and worked for an energy efficiency contractor. The company began to grow exponentially and eventually I became its Vice President. Despite working long hours, I still found time to cook and develop healthy recipes. 

When the pandemic hit, I realized that I wanted to do something more meaningful with my life and have more control over my future. So, my husband and I relocated to Georgia to be closer to family and pursue our passion for healthy cooking. 

Mission

My mission is simple: to help people eat and feel better by showing them how to make healthy, tasty dishes that improve overall health. I believe that everyone should have access to delicious, nutritious food, and I’m dedicated to empowering the chef in all of us. Let me inspire you to broaden your eating spectrum with healthy, yummy dishes that will make your taste buds sing. After all, what better way to love and respect our bodies than by feeding ourselves well?

Easy Steps To Follow

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What my clients say about me

Carly-Stein2
Carly Stein

Having the opportunity to be “In the Kitchen with Nora” was an experience that I am so grateful for and will never forget! Nora is so knowledgeable about food and how it correlates to our overall health and well-being. She taught me how to turn a simple dish into a WOW meal. From something as simple as adding a different seasoning to my morning eggs that brought a different flavor profile to my plate or my personal favorite, her tips and tricks to make FREAKING FIRE roasted okra, roasted cauliflower and other vegetables- her creativity and enthusiasm in the kitchen will inevitably rub off on you. Don’t be surprised when you find yourself getting excited by how many different vegetables, fruits, and plants you can fit into one meal! My favorite part about working with Nora is how much fun we had. If you’re wanting to feel better in AND out of the kitchen- working with Nora is your guaranteed ticket. Thank you for everything Nora!! Georgia is SO lucky to have you!

Abrah-Shapiro2
Abrah Shapiro

Nora is a wellness goddess who completely transformed my eating habits with her wisdom and healthy culinary creations! My work brought me from Los Angeles to Fayetteville for an extended summer stay, and I knew I needed a better alternative than the fast-food wasteland surrounding me. After a warm and informative initial phone call, I completed Nora's meticulously crafted questionnaire to give her a sense for my food likes and dislikes as well as how adventurous I would be with trying new things. Armed with information (as Nora always is!), she skillfully customized well-balanced and delicious meals for me each week. My biggest takeaway was how fresh every bite tasted. Nora had explained to me that she cooks with organic ingredients from local farms or specialty grocery stores. Truly, the quality was exceptional! I'm still dreaming of her ahi tuna salads and the homemade dressing that went with it. Not only was I eating well, but I also noticed I was staying full longer after each meal and my energy level was consistently high. Snacking wasn't of as much interest and I was craving less processed sugar. Her fruit salads, yogurt parfaits, and sublime baked pears were filling that void for me. Nora would still be cooking for me today if she was here in LA, but in her absence, I've been incorporating her wisdom into my routine. I've elevated my diet with fresh farmers market produce and keep an eagle eye for inflammatory ingredients in any packaged foods. Nora is also wonderful about responding to my texts asking for guidance while I'm choosing between items at the grocery store! She's an absolute gem who genuinely wants the best for her clients. If you live close enough to enjoy her food, I am jealous and couldn't recommend her more!

testimonial3
Cheryl Johnson

Hands down, Nora’s Kitchen has made all the difference in my weight loss and wellness journey. For the last 8 months Nora has taught me how to think differently about eating and preparing food. Her cooking classes are so much fun! I learned how to make simple, healthy dishes with the ingredients that I already had at home. The food we cooked was flavorful and quick to fix. Nora has a wealth of knowledge about food, nutrition, and the latest research about wellness and health. Here’s what I learned from Nora:
· It’s healthy to eat a variety of foods.
· The quality of the ingredients makes a difference. Read labels.
· Eating healthy does not have to be difficult or boring.
· Meal prep is the key to staying on track with my eating plan.
Someone once said, “The journey of a thousand miles begins with one step.” I took my first step in my fitness journey on July 4, 2022 with strength training and a healthy eating plan. Thanks to Nora, I was not hungry or bored with the eating plan. Not only have I lost weight, but I have not gained it back. If you are looking for a way to eat healthy and maintain or lose weight, Nora can help you. If you are looking to learn about nutrition and how to cook healthy meals with a busy schedule, I highly recommend that you talk to Nora. She has a lot of different ways to help you reach your goals including preparing delicious meals for you!

Carol-Parrish
Carol Parrish

A Day in the Kitchen with Nora is a day of Food Sushine!!! She truly is passionate about your well being, and expresses it through knowledgeable and loving preparation of wholesome cuisine.

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Olivia Holmes

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Julia Moore

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Roberto Lopez

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Maria Anna

The latest from the kitchen

Open faced veggies omelette with feta, avocado & smoked salmon - a quick & easy meal that is nutritionally dense & suitable for any time of the day: breakfast, lunch or dinner. 😋 

Farm fresh eggs 🥚 are one of the healthiest sources of protein you can enjoy. Dish contains 10-12 plants towards your weekly 30 goal. 

Recipe: 

Makes 2-3 servings 

Ingredients:
- 6 farm fresh eggs 
- 1/2 medium red onion 
- 2-3 garlic cloves 
- 2-3 small sweet red peppers 
- 6 spears of asparagus 
- handful of fresh collards 
- handful of Asian greens or spinach 
- 1/2 cup cherry tomatoes 
- 1-2 tbsp pasture raised butter or ghee/EVOO 
- brined feta cheese (optional)
- 1 avocado (optional)
-  smoked salmon/lox (optional) 
- garlic & herb spice mix (salt free) 
- kosher/sea salt 
- black pepper 
- Everything But The Bagel seasoning (optional) 
- fresh or freeze dried herbs - parsley, dill, basil or cilantro (optional) 

Wash, pat dry & chop the veggies. Crack the eggs. 
Melt 1-2 tbsp butter in a sauté pan over medium heat. Sauté the onion first for 3-4 mins., then add the peppers & garlic. Sauté for 2-3 & add the asparagus. The greens go in last. 
When greens start wilting, season everything lightly with garlic & herb, salt & pepper. Add the whisked eggs and lower the temperature to medium-low. Season the eggs & cover pan. Cook for 3-5 minutes & top with crumbled feta, cut tomatoes & fresh herbs. Finish cooking eggs watching so they don’t overcook. 

Cut omelette into pie slices and top with avocado sprinkled with Everything But The Bagel seasoning & smoked salmon. 

Enjoy! 

#inthekitchenwithnora #farmfresheggs #omelettes
Chicken & Okra Stew - with aromatic Caribbean curry spices, this is the perfect dish for a rainy evening - comforting & nutritious! 17-20 plants just in this dish towards your weekly 30 goal 😋🍲

Recipe:

Ingredients (4 servings): 
- 4-6 pasture raised chicken thighs or 3-4 breasts 
- 12 oz. fresh okra 
- 2/3 red bell pepper 
- 2/3 orange bell pepper 
- 3-4 sticks of celery 
- 1 medium sweet or red onion 
- 6 cloves of garlic 
- 4-5 medium carrots 
- 1.5-2 cups of cubed butternut squash (you can use frozen version) 
- 4 cups low sodium organic chicken stock 
- 1 can Black Eyed Peas 
- 1 can diced fire roasted tomatoes 
- 2 tbsp extra virgin olive oil 
- 1 tsp coriander 
- 1-1.5 tbsp Caribbean mild curry powder 
- 1/2 tsp turmeric 
- 1/2-1 tsp cracked black pepper 
- kosher/sea salt 
- fresh parsley 
- fresh cilantro (optional) 
- 1-2 lemons 
- 1 cup ancient grains (optional) 

Wash & pat dry all veggies. Finely chop the onion, mince the garlic, chop the peppers, celery, carrots & okra. If using fresh butternut squash, trim ends, peel & cube. 

In a Dutch oven, over medium-high heat, warm 2 tbsp of EVOO. Sauté first onion for 5 mins. Add the peppers, celery & garlic next & sauté for another 3-5 mins. Add the okra next, stir well. 

Cook for a couple of mins & add chicken. Nestle it between veggies ensuring chicken has direct contact with the pan. Sear for 3-4 mins per side. 

Once you flip the chicken over, add the sliced carrots. Season everything well with salt, pepper, turmeric, coriander & curry powder. Cook for 5-7 mins & add the chicken stock, diced tomatoes & butternut squash. If using fresh, add it when you add the carrots. 

Bring to a boil & lower heat to low. Simmer, covered, for approx. 2.5-3 hours. When stew is 20-30 mins from being done, pull out the chicken & shred it. Add the chicken back to pot, add drained & rinsed Black Eyed Peas, fresh herbs & juice of 1- 1.5 lemon. Stir well. Taste & adjust seasoning, if needed. 

If you want it to be a heartier meal, add ancient grains to pot (cook those separately while stew is simmering). 

Serve with more fresh herbs & lemon juice. 

Enjoy! 

#inthekitchenwithnora #chickenokrastew
Like @q_the_coach likes to say: “We can master anything in life as long as we are INTENTIONAL about what we want to master.” You can definitely eat healthier & feel better as a result! Every day, be intentional with your food choices. Aim to eat as many different plants as you can; your gut, your brain & your heart will thank you! 
We went to Country Gardens Farm this morning to pick up some starts for our garden & grabbed some freshly baked multigrain sourdough (yes, you can enjoy bread periodically, if freshly baked, especially sourdough) + some beautiful mixed greens. I decided to make avocado 🥑🍳🥖🌱toast & a salad for breakfast/lunch (since we fasted this morning). I incorporated seeds & several herbs to ensure every bite was as nutritious & delicious as possible. 😋
Want to learn more? Let’s schedule a consultation or a class. DM me for details. 
#inthekitchenwithnora #eathealthybehealthy #guthealth
Chicken White Bean Chili in Dutch Oven - bursting with flavors, full of healthy plants (20-22 just in this dish!) & easy to make! 🥘

Recipe:

Ingredients (for 4 servings): 
- 4 large pasture raised chicken thighs 🍗
- 1 medium-large onion 🧅 
- 6 larger cloves garlic 🧄 
- 1 1/2 green bell pepper 🫑 
- 2 small cans (4 oz) mild green chilies 
- 1 can (10 oz) diced tomatoes 🍅 & green chilies 🌶️ 
- 1 can (15 oz) Great Northern Beans 
- 1 can (15 oz) Cannellini Beans 
- 1 can (15 oz) Pinto Beans 🫘 
- 4 cups organic low sodium chicken bone broth/stock 
- 1-2 limes 
- 1 tbsp cumin
- 1 tbsp coriander
- 1/4 - 1/2 tsp smoked chipotle 
- 1 tsp garlic powder 
- 1/2 tsp paprika 
- 1 tsp turmeric 
- 1/2 tsp black pepper 
- 1 tsp oregano 🍃
- 1 -1 1/2 tbsp kosher/sea salt (to taste) 
- 2 tbsp extra virgin olive oil 
- 1 tbsp apple cider vinegar 
Toppings:
- 1/2 lime (to taste) 
- fresh cilantro or parsley 🌿 
- shredded lettuce 
- sweet peppers 🌶️ 
- radishes 
- scallions 🌱
- jalapeños 
- shredded cheese 🧀 (optional) 
- sour cream @good_culture 
- avocado 🥑

Wash & pat dry all veggies. Take out chicken thighs & bring to room temp. Pat dry & season them with salt & pepper.

Finely chop the onion, green peppers & garlic. Heat up EVOO in Dutch Oven over medium heat. Add the onions & sauté for 3-5 mins. Add peppers & garlic next. Cook for 2-3 mins & then add the chicken thighs. Sear for 3 mins on each side. 

Add green chilies & diced tomatoes to the pot. Rinse & add the beans. 

Add the bone broth, apple cider vinegar, salt, spices & dried herbs. Bring to a boil, then turn heat to low & simmer for 2-4 hours. 2 hours will be sufficient but I chose to cook mine a little longer for a more robust flavor. 

When chili is done, take out the chicken thighs & add the juice of 1-2 limes to the broth. Let the chicken cool down for a moment, then remove the skin & bones and pull apart the meat. Add the shredded chicken back to the pot. Stir well & taste. Adjust seasoning, if needed. 

Serve topped with shredded lettuce, cheese, radishes, scallions, sweet peppers & jalapeños, fresh cilantro, avocado, sour cream & more lime (all to taste). 

Enjoy! 😋 

#inthekitchenwithnora
For those of you who have asked me about books 📚 on healthy eating/cooking, here are some of my favorites: 

- This is Your Brain on Food by Dr. Uma Nairobi 
- The Obesity Code & The Diabetes Code by Dr. Jason Fung
- Women, Food, and Hormones & The Hormone Cure by Dr. Sara Gottfried 
- Food for Life by Tim Spector 
- Salt Fat Acid Heat by Samin Nosrat 

What are some of your recommendations? Please share below! 

#inthekitchenwithnora #readmorebooks #goodreads
Chicken & Vegetables Stew for a cold 🥶 day - super easy (the crock pot does most of the work), nutritious & delicious 😋 

Recipe: 

Ingredients (4 large servings):
- 8 boneless, skinless pasture raised chicken thighs 🍗
- 1 large eggplant 🍆 
- 1-2 turnips 
- 5 carrots 🥕 
- 3 celery sticks 🌱
- 1 medium red onion 🧅 
- 6-8 garlic cloves 🧄
- 1 1/2 cup of roasted red peppers 🌶️ 
- 1 cup Kalamata olives 🫒 
- 1 can @muirglen organic diced fire roasted tomatoes 🍅 
- 2-3 tablespoons extra virgin olive oil 
- Italian (marjoram, parsley, basil, rosemary, thyme, oregano, savory & sage) fresh &/or dried herbs 🌿 
- garlic powder 
- turmeric powder 
- black pepper 
- kosher/sea salt 
- @good_culture sour cream (optional) 

Clean all veggies, pat dry & chop them. Rub bottom of crock pot with some EVOO & layer the chicken thighs. Drizzle them with some EVOO & season well. Add the sliced roasted peppers, celery & olives. Add the red onion & garlic. Toss the rest of the veggies with some EVOO & season well. Add them to the crock pot. Top with the can of tomatoes & more herbs. 

Cook on low for 2 hours & high for 4 hours. The chicken & veggies will release their juices so no need to add any water or stock. 

Stir well once done. The chicken will fall to pieces it will be so tender and will mix in with everything else. Serve with more fresh herbs, a little sour cream &/or crusty freshly baked bread/wild rice (optional). 

Enjoy! 

#inthekitchenwithnora #chickenstew #chickenvegetablesstew
Some of you have asked me about protein shakes and if I drink them. The answer is yes, I typically have a protein shake right after I strength train 🏋🏽‍♀️ to help feed my muscles. I lift on average 4-6 days a week as part of my workout regiment to ensure I stay strong as I age & protein is essential for maintaining &/or increasing muscle mass. 

I believe it is important to use a quality, clean protein powder. I also put collagen peptides in the shake, unsweetened cocoa powder, banana & unsweetened peanut or almond butter. My exact recipe for 1 person (pictures are for 2 servings):

- 1 scoop grass fed whey protein powder 
- 1 scoop collagen peptides 
- 1/2 scoop unsweetened cocoa 
- 1/2 banana 🍌 
- 1/2 tablespoon unsweetened organic peanut/almond butter 
- 8 oz unsweetened organic almond milk 

#inthekitchenwithnora #proteinshake #proteinshakerecipe
“Mămăliga cu Brânza & Ou” - Polenta with Cheese & Egg 🌽🧀🥚 - my take on a traditional Romanian 🇷🇴 dish - creamy, cheesy, comfort food that makes for a great dinner, or breakfast, on a winter day. 

Recipe (makes 4-6 servings):

Ingredients:

Polenta: 
- 1.5 cups of @bobsredmill organic yellow corn polenta 🌽
- 4 cups whole grass fed organic milk 🥛 
- 3 cups filtered water 
- 8 oz package of fresh mozzarella pearls @belgioiosocheese (in Romania we usually use a combination of sheep cheeses) 
- 1 cup aged sharp cheddar 🧀
- 1/3 cup Parmesan (optional) 🧀
- 6 eggs 🥚
- 1.5 cups whole Greek yogurt 
- 2 tbs pasture raised butter 🧈 
- 3 cloves of garlic 🧄 
- sage 🍃
- rosemary 🌿
- thyme 🌱
- sea salt 🧂
- black pepper 
- garlic powder 
- paprika 
Cauliflower:
- 1 head of purple cauliflower 
- 1 tbs extra virgin olive oil 
- sea salt 
- turmeric 
- black pepper 
- garlic powder
- chipotle powder 

Preheat oven to 475. Get the cauliflower going 1st. Rinse, pat dry, remove leaves. Cut heat into 1” slices. Coat well with EVOO & season. Place on tray with parchment paper & roast for 25-30 mins until cauliflower starts caramelizing. 

In the meantime, make the polenta. Bring 3 cups milk, 3 cups water & 1 tsp sea salt to a boil in medium pot. Whisk in 1.5 cups of polenta & reduce heat to low. Cook approx. 5-7 min stirring frequently until liquid absorbed & creamy. In a small sauté pan, sauté sliced garlic cloves in 1 tbs of butter. Add the garlic & butter to polenta & stir. Remove from heat & let sit covered. 

Butter baking dish & pour in the polenta. Add a layer of the fresh mozzarella pearls. In a mixing bowl, whisk 1 cup milk + 1.5 cups whole Greek yogurt + 2 eggs. Pour over the mozzarella. Season with sea salt, black pepper, garlic powder, paprika & herbs. Add another layer of shredded cheddar & Parm. Crack 4 eggs on top & season all. 

Once cauliflower is done, lower heat to 425. Throw polenta on top rack for approx. 12 mins until egg whites cooked & cheese is melting & bubbling. 

Serve the polenta with the cauliflower & more fresh black pepper. 

Enjoy! 😋

Leftovers can be refrigerated and enjoyed for breakfast/brunch. 

#inthekitchenwithnora #comfortfood
Japanese BBQ Flank Steak with Okra - easy, delicious & super quick dish you can make in an iron skillet that is a nice change from all the Thanksgiving food we will all be having this week 😁 

Recipe:

Prep time 5-10 minutes, cooking time approx. 10 

Ingredients:
- grass fed flank steak 🥩 
- okra 🌱
- sweet peppers 🌶️ 
- onion 🧅 
- garlic 🧄 
- garlic powder 
- EVOO - I used a garlic infused version here 
- @bragg liquid aminos 
- fresh/dried herbs 🍃- I used @litehousefoods freeze dried salad dressing mix 
- Bachan’s Japanese Yuzu BBQ Sauce @trybachans - this BBQ sauce is cold filled, absolutely delicious & the key ingredient to this dish! 

Clean & pat dry okra. Trim stem ends & slice in half lengthwise. Slice the red onion, mince the garlic, cut the sweet peppers in long strips. 
Thinly slice/shave the flank steak. 

Heat iron skillet over medium-high heat. Add the EVOO & place okra seeds face down. Sprinkle with garlic powder & cook for 3-5 minutes until edges start browning & crisping. 

Turn okra over, add the garlic, peppers & onions and continue sautéing for a couple of minutes. Drizzle with a little liquid aminos (lightly since the BBQ sauce is also salted). Add herbs. 

Add the shaved steak & sprinkle with a little more garlic powder & herbs. 

The steak, especially if thinly shaved, will cook quickly so don’t step away. When steak almost ready, add the Bachan Yuzu BBQ sauce & finish cooking. 

Note: if you want more veggies, which I did, I cooked 2 batches. First batch of veggies, once done, I placed in a bowl & drizzled with a little Bachan Yuzu BBQ sauce while making the 2nd batch. I added the beef while cooking the 2nd batch & mixed all once 2nd batch was done. 

Plate and enjoy! 😋

#inthekitchenwithnora #easydinnerideas #japanesebbqbeef #beefandokra #okrarecipes
Baked Red Pears 🍐- a delicious healthier bite of sweetness that you can enjoy as a breakfast or dessert 😋 

Recipe:

Ingredients:

- red pears (other types of pears 🍐 or apples 🍎 can work well too) 
- coconut 🥥 oil or grass fed butter 🧈 
- cinnamon (you can use nutmeg, cloves, cardamom or other spices instead of or in addition too) 
- raw unfiltered honey 🍯 
- whole Greek yogurt 
- granola - I used @bobsredmill Maple Sea Salt here 
- shaved almonds (optional, you can use other nuts or seeds if you prefer) 
- dates or other dried fruit you may enjoy (optional) 

Preheat oven to 425. 
Wash, dry & halve pears. Scoop out the seeds. 
Coat the bottom of a baking dish with coconut oil or butter. I also rubbed some on the pears. Lay the pears face up. You can trim a little off the bottom of the pears if really round so pear halves lay well face up. 
Sprinkle pears with cinnamon. 

Bake on top rack for approximately 20-25 minutes until pears are soft, fragrant, they start releasing their juices & tops brown a little. 

While pears are baking you can get the rest of the ingredients ready: granola, shaved almonds, dried fruit, yogurt, honey. 
Whip the whole Greek yogurt with some honey so creamy and slightly sweet. You can add some cinnamon too if you want a more intense cinnamon taste to everything. 

Once pears come out of the oven, drizzle with honey and serve with the whipped yogurt, nuts, fruit & granola. Enjoy! 😋

If you will not enjoy right away, once pears are baked, store them in an airtight container in the fridge. Reheat them and follow the rest of the steps. 

Let me know how you like them if you make them! 

#inthekitchenwithnora #healthytreats #bakedpears
Beef Stew 🥩🧅🧄🥕🍠🥔🍅🌱🍎🍃- a hearty, flavorful & nutritionally dense meal for fall that you can make in your crockpot 😋

Recipe - 30 minutes prep, cooking time 7 hours on low in crockpot 

Ingredients: 
- grass fed beef stew meat 🥩 ( I used 2 lbs for 4 large servings) 
- 1 medium onion
- 6-8 cloves of garlic 🧄 
- 2-3 stalks of celery 
- 2-3 heirloom tomatoes 🍅 (or you can use crushed/diced canned tomatoes 🥫)
- 5 medium golden potatoes 🥔 
- 2 medium sweet potatoes 🍠 
- 4 large carrots 🥕 
- 2 apples 🍎 
- 4 cups organic beef broth 
- 3/4 cup red wine 🍷 
- EVOO 
- 2 TBS Worcestershire sauce 
- kosher/ sea salt 🧂 
- peppercorns & cracked black pepper 
- dried herbs: rosemary, thyme & bay leaf 🍃 
- fresh parsley 🌿 
- fresh baked crusty sourdough bread 🥖 (optional) 

Clean & chop all veggies: finely chop onion & garlic, slice the celery, peel & cube potatoes, carrots & apples (approx. 1/2-1”), cut the tomatoes. 

Start by seasoning & browning the meat in EVOO (approx. 2-3 min per side) over medium heat, then add to crockpot. Sauté the onions, garlic & celery in the same pan, season, add to crockpot. 

Add the wine, Worcestershire sauce, 
beef broth, potatoes, apples, carrots & tomatoes. Add the peppercorns, herbs (to taste, I was generous) & a little more kosher salt (to taste). 

Cook on low for 7 hours stirring occasionally until meat is super tender, veggies are fully cooked & sauce has thickened. 

When ready, sprinkle with rough chopped fresh parsley & serve with some fresh, warm, crusty bread. 

This dish keeps well in the fridge for 3-4 days. I store mine in quart sized mason jars 🫙 since they are airtight. 

Enjoy! 😋

#inthekitchenwithnora #beefstew
Low Carb Quesadillas + Shrimp, Asparagus, Corn & Red Peppers 😋
 🫓🦐🌱🌽🌶🧅🧀🍃🫓
Easy, versatile, can be made ahead of time & kid friendly! 

Recipe: 

Variations:  chicken, pork, beef, fish, etc. Vegetarian - black beans, mushrooms, tofu. Veggies - broccolini, cabbage, spinach, zucchini, etc. Cheese - any good melting cheese (Colby, Monterey Jack, Cheddar, Gruyère, Swiss, Fontina, Provolone, Mozzarella, Havarti, Gouda etc.). Choose your herbs (cilantro, basil, parsley, oregano, rosemary, thyme, etc.) based upon the fillings to highlight the flavors.

Ingredients: 

- low carb tortillas 🫓 - I used Ole Xtreme Wellness large wraps @olemex_labanderita 
- wild caught Argentinian red shrimp 🦐 
- Gruyère & Jalapeño Monterey Jack shredded 🧀
- asparagus 🌱 
- corn 🌽 (fresh/frozen) 
- peppers 🌶 
- red onion 🧅 
- garlic/garlic powder 🧄
- EVOO 
- kosher/sea salt
- chipotle/chili powder 
- cumin 
- dried oregano 🍃
- fresh cilantro 🌿
- Good Culture sour cream @good_culture 
- Mateo’s Salsa @mateos_salsa 

Preheat oven to 425. 

Clean & pat dry shrimp & veggies. Cut shrimp & asparagus into bite sizes, chop onion & peppers, mince the garlic. Rough chop the cilantro. Sauté veggies & shrimp in EVOO over medium heat (add to pan in following order: onion, then garlic, then asparagus, red peppers & corn, then shrimp). Season all well & add the fresh herbs at the end. If you pre-make the filling, just add the fresh herbs when you add to tortillas. 

Lightly oil a sheet pan with EVOO. Place tortilla in pan & slide around so it gets coated with EVOO. On half the tortilla add layer of shredded cheese. Add the filling (don’t layer too thick) & top with more cheese. Fold over tortilla so you form a half moon. Repeat process. 

Place in oven on top rack & bake for approx. 7-8 min. Flip tortillas over & bake for another 5-7 min. Take out, place on cutting board, let cool for a couple of min., then cut into triangles. Serve with your favorite salsa/dipping sauce +/- sour cream. 

If you are making these for meal prep, they will last for approx. 2-3 days in your fridge in an airtight container. 

Enjoy! 

#inthekitchenwithnora #healthyquesadillas
Farm fresh eggs 🍳 are an excellent source of protein & essential nutrients. Eggs can be eaten any time of the day, not just for breakfast. Here is a super nutritious meal (good protein + healthy fats + fiber) you can enjoy for breakfast, lunch or dinner, and feel confident you are doing something good for your mind & body! 💛

Farm fresh eggs cooked in 🍳 extra virgin olive oil + roasted sweet potatoes 🍠, Brussels sprouts & okra tossed with olive oil, kosher salt, chipotle, paprika & garlic 🧄 powder & cooked at 450 degrees in the oven (20-25 min for the potatoes, 20 min Brussels sprouts & 15-17 okra) + a side salad of butter leaf lettuce 🥬 , red onion 🧅& blue cheese 🧀 lightly tossed with avocado oil, apple cider vinegar & kosher salt 🥗

Want to learn more? Message me and let’s set up a consultation. 

#inthekitchenwithnora
When you will have a physically demanding day & don’t feel like eggs (which I love btw ❤️🥚) for #breakfast - old fashioned oatmeal (NOT quick oats which are much more processed) + peaches 🍑, banana 🍌, blueberries 🫐, dates, flax seeds, a little granola for extra crunch & drizzle of raw honey 🍯 

#inthekitchenwithnora #breakfastideas #oatmealbowl
So I have officially been converted to a fan of OKRA!! 💚😋 💚

This most nutritious yet maligned vegetable used to be one of the very few items I used to say I disliked “because it is slimy”. It was slimy because the person who made it for me the first time did not know how to cook it! 🤷🏽‍♀️🤦🏽‍♀️ That’s what @sowinlovefarm & @elevatefarmsllc kept telling me… (thank you ladies for your persistence & defense of okra goodness). 😁

So, when my friend Aleta was kind enough to bring me some #okra from her garden, thank you, Aleta! 🙏🏼😊; I decided it was finally time to give it a try. 

I looked up #okrarecipes & came across this one (included in the pictures) from @norufus - it was quick, easy & the flavors seemed up my alley. The only thing I changed (because I did not have smoked paprika, only regular) is to use chipotle powder to add smokiness & heat (vs. cayenne pepper). 

It turned out so good 😋🤤 I almost ate it all immediately. Gave some to @q_the_coach to try (another former okra hater) & he loved it too! 

So, what I am saying is: 
1. If there are any healthy things you don’t like, try a different method of cooking them. You may find yourself surprised to love them. 💚
2. I am definitely planting okra next season! Lots & lots of okra. 😆❤️

#inthekitchenwithnora #okralove #okraloversunite #formerokrahater #okraisthebest #okraisgoodforyou #okraisdelicious #loveokra #keeplearning #keeptrying #keepcooking #changeisgood
Has anyone else tried grilling carrots? 🥕😁 Sooo good, sweet & savory! 🧡

Did I mention how much I love my @greenmountaingrills pellet grill?! ❤️

Grilled wild caught salmon on a bed of pearl couscous & grilled veggies tossed with a ginger honey lime liquid aminos dressing 🤤 

Recipe: 

Ingredients:
- wild caught salmon filets 🍣 (skin on) 
- carrots 🥕 
- zucchini 
- yellow squash 
- corn on the cob 🌽
- red onion 🧅 
- fresh parsley 🌿 
- @bobsredmill Tri-color Pearl couscous 
- EVOO 
- kosher/sea salt 🧂 
- cracked black pepper 
- paprika (optional)
Dressing: 
I was generous with the dressing so it coated the couscous too. 
- lemon 🍋 infused avocado 🥑 oil - 3.5 TBSPS
- 1 small lime 
- Sweet & Tangy rice vinegar - 2 TBSPS 
- @braggs liquid aminos (you can use soy sauce too) - 2 TBSPS
- @mailleus Dijon Original mustard - 1 tsp
- raw honey 🍯 - 1-1.5 TBSPS to taste 
- chives 🌱
- ginger - grated 1-2 tsp to taste 
- kosher/sea salt 🧂 
- black pepper 

On my Green Mountain pellet grill, I cooked all at 425.

Clean veggies. Slice the zucchini & yellow squash into long 1/2” slices. Brush with EVOO. Peel & cut carrots length wise into 1/3 - 1/4 if large (if small, 1/2 them/leave whole). Toss with a little EVOO. Husk the corn, brush with EVOO. 
I did not season my veggies because I wanted to be able to control the saltiness level exactly with the dressing.

I grilled the zucchini & yellow squash 1st (3-4 mins/ side). Then the carrots (7-8 mins/ side) until they get a nice char & start softening but not mushy! 

Corn went on last since I could also cook the salmon at same time. Rotate your corn until nice & tender with a little char (~15 mins). 

While the veggies are going, get the salmon filets ready. Pat dry, brush with EVOO & season. Cook skin side down for ~ 6-8 mins until internal temp 135. 

Cook couscous per instructions. Toast 1st for more nuttiness. 

Whisk together the dressing ahead so flavors have the chance to blend. 

Cut grilled veggies into 1/2-3/4” pieces, shave the corn off the cob, chop red onion & parsley. Toss all with the dressing. 

Plate. Temp of dish when served should be mildly warm, not hot. 

Enjoy! 😋

#inthekitchenwithnora
Healthy meals can be really quick & easy without sacrificing flavor! Here is an example of an eggs 🍳 bowl that can easily be breakfast, lunch or dinner & takes less than 15 minutes to prepare. 🍽

Farm fresh eggs from pasture raised chickens are amazingly healthy: 
- super nutritious: loaded with 13 essential vitamins & minerals!
- great source of quality protein & fats 
- improve levels of “good” cholesterol 
- filling & help with weight management 

Recipe:

Ingredients:
- farm fresh eggs 🥚 @sowinlovefarm
- leftover red potatoes 🥔 
- portobello mushrooms 🍄 
- sweet peppers 🌶 
- red onion 🧅 
- fresh herbs 🌿 (parsley used here)
- sharp white cheddar 🧀 (optional - you can use @bragg nutritional yeast if looking for a dairy free alternative) 
- Kalamata olives 🫒 
- EVOO @carapelliusa 
- kosher/sea or garlic salt 🧄🧂
- cracked black pepper 

Clean & chop veggies and herbs. Cut up the cheese 😜 & leftover potatoes. Sauté the mushrooms, red onion & peppers in EVOO. Add me the potatoes until they are warmed. Season all & add the parsley. Place in bowl & add the cheese & olives. 
In the same pan you used, add more EVOO & fry the eggs to the desired level. I like mine a little runny so the yolk runs all over the veggies YUM 🤤 but you do you. 😉😁
Top the veggies with the eggs & add more fresh herbs + cracked black pepper. 

Enjoy! 😋

#inthekitchenwithnora #easymealideas #egglovers #eateggs #farmfresheggs
Wild Caught Shrimp 🦐 Gemelli Chickpea Low Carb Protein Pasta Salad 🥗 - super easy, quick, nutritious & delicious for lunch/dinner 🍽😋 

This dish has a lot of easy variations. I included some options below. It keeps well in the fridge for up to 3-4 days. 

Recipe: 

Ingredients:
- Banza @eatbanza chickpea low carb protein gemelli pasta 🍝 
- wild caught jumbo/large shrimp 🦐 @bestseafooddirect 
- celery 🌱 (you can add or substitute cucumbers 🥒, chilled green beans or asparagus) 
- grilled piquillo red peppers 🌶 @caramiaproducts (raw sweet peppers work great too) 
- cherry tomatoes 🍅 
- scallions or finely chopped red onion 🧅 
- fresh parsley 🌿 (basil 🍃) 
- shredded Parmesan/Asiago or Mozzarella 🧀 (optional) 
- extra virgin olive oil 
- lemon 🍋 
- kosher/sea salt 🧂 
- cracked black pepper
You can also add capers or Castelvetrano olives 🫒 if you like them. 
Dressing:
- EVOO - 2-2.5 TBSP 
- lemon juice 🍋 - 1 TBSP 
- white balsamic vinegar - 1 TBSP 
- garlic aioli mustard (Dijon or a French style mustard will work too) - 1 tsp 
- sea salt/kosher salt 🧂 
- cracked black pepper 

Start by cooking the pasta per box instructions. Banza chickpea pasta only takes approx. 7-9 minutes to cook once you added to boiling water. Rinse under cold water, put back into pot, add a little drizzle of EVOO & set 
aside. 
Clean & sauté the shrimp in a little EVOO. Season with salt & pepper. Drizzle with some lemon juice. Set aside to cool. 
Clean & chop the veggies: celery, tomatoes, scallions, parsley. Cut the roasted peppers. 
Mix the dressing. 
Add everything + shredded Parmesan to the pasta pot & mix well (gently). Taste & season more, if needed. 
Plate, sprinkle with a little more  Parm, fresh parsley & cracked black pepper. 

Enjoy! 😋

#inthekitchenwithnora #summerpastasalads #shrimprecipes #shrimpdishes #shrimpastasalad #lowcarb #lowcarbpastasalad #lowcarbpastaideas
The way we nourish ourselves is a representation of the love we have for ourselves. ❤️ 
No matter how simple or fancy the meal, or the occasion, from a bowl of oatmeal by yourself during a busy work week, to Sunday brunch, or a BBQ with friends, food presentation matters. 🍽 🥗🍛
A dish presented in an appetizing manner, will taste better. We eat with ALL our senses. And no day or meal is ordinary, for every moment in life is precious. Eat well my friends! ❤️ 

#inthekitchenwithnora #selflove
A cold & satisfying shrimp 🦐, potatoes 🥔, Armenian cucumber 🥒, sweet peppers 🌶 & green beans 🌱 salad 🥗 for a hot 🌞summer evening. 🍽
This is a great dish to make ahead of time & will keep for up to 3 days. 

Did you know that cooking & cooling potatoes turns some of their digestible starches into resistant starches via a process called retrogradation? Why should you care? 

Resistant starch ferments in your large intestine creating good bacteria & boosting your overall gut health. This increase in good bacteria leads to decreased levels of constipation, lower cholesterol levels & reduced chance of gas pains. Resistant starch keeps your colon healthy & has fewer calories than regular starch. 

Plus, cold potatoes are delicious 😋 

Recipe:

Ingredients:
- wild caught shrimp 🦐 
- golden or red potatoes 🥔 
- Armenian cucumber 🥒 - thank you @sowinlovefarm (you can use any type of crisp cucumber) 
- green beans 🌱
- sweet peppers 🌶 
- scallions 🍃🧅
- fresh parsley 🌿 (dill would work well too) 
- brined feta 🧀 (optional)
Dressing: 
- EVOO - 2-2.5 TBSP 
- lemon juice 🍋 - 1 TBSP 
- white balsamic vinegar - 1 TBSP 
- garlic aioli mustard (Dijon or a French style mustard will work too) - 1 tsp 
- sea salt/kosher salt 🧂 
- cracked black pepper 

Cook & cool the shrimp & potatoes. Blanch the green beans. Chop the cucumbers (remove seeds if using larger variations like the Armenian type), peppers, scallions & parsley. 
Add cubed potatoes & veggies to large bowl & toss with dressing. Add the shrimp & gently mix in. Cool down in fridge for 20-30 minutes (optional). 
When ready to eat, sprinkle with feta (optional), more scallions, fresh parsley & cracked black pepper. 

Serve & enjoy! 😋

#inthekitchenwithnora
Breakfast can be “fancy” or very simple. What truly matters is that you choose fresh, whole foods & quality ingredients. 
🥗🍑🍈🍒🍃🫐🥚

Here, in Georgia, we have access to a lot of small farms, farm stands & farmers’ markets. Shop there vs chain stores as much as you can. You will be supporting your neighbors & eating much better quality food. ❤️

Examples:
1. Farm fresh fried eggs 🍳 @sowinlovefarm (cooked in EVOO) + salad 🥗 with Armenian cucumbers 🥒, tomatoes 🍅, red onion 🧅 & herbs 🌿 + fruit salad with peaches 🍑, cantaloupe 🍈, cherries 🍒, pink pineapple 🍍 & fresh mint 🍃 
2. Omelette with farm fresh eggs 🥚, kale 🥬, peppers 🌶, red onion 🧅, cheese 🧀 & herbs 🌿 (cooked in avocado 🥑 oil) + fruit salad with plums, nectarines 🍑, bananas 🍌, blueberries 🫐, pink pineapple 🍍 & fresh mint 🍃
3. Old fashioned oatmeal @bobsredmill (choose old fashioned or steel cut vs quick oats, they are a lot less processed) cooked in whole organic milk 🥛(you can use filtered water instead) + fresh figs from a friend’s garden + flax seeds + drizzle of local raw honey 🍯 

Eat well, feel well! 

#inthekitchenwithnora #breakfastideas #healthybreakfastideas #healthybreakfast
Back to School Healthy Lunch Box Ideas (no reheating required):

Adjust the examples provided below based upon how adventurous of an eater your child is. I always encourage choosing quality products: farm fresh, organic, pasture raised, local, etc. Avoid seed oils & anything that has added high fructose corn syrup. 

Want to learn how to make these? Contact me & let’s schedule a cooking class! 👩🏽‍🍳 

Hope everyone has a great school year! Learn well & eat well! 🎉📚🥗

Suggestions in pictures above ⬆️ 

#inthekitchenwithnora #schoollunchideas #healthylunches #healthylunchboxideas #cookingclasses #healthymealideas
1 year of moving in anniversary dinner 🎉🍽🥂: 
Red snapper with Milpero tomatillos, cherry tomatoes, Castelvetrano olives, capers, lemon, garlic & fresh parsley + ancient grains & side salad of butter lettuces 🐟🍚🥗 

Recipe: 

Ingredients: 
- fresh wild caught red snapper 🐟@bestseafooddirect
- Milpero tomatillos from our friend Aleta’s garden 🪴 - a miniaturized, berry-like relative of the tomatillo that are milder & sweeter in taste 
- mini cherry tomatoes 🍅 also from our friend’s garden (ours are not quite ripe yet) 
- organic Castelvetrano olives 🫒 from our friend Laurie @sowinlovefarm 
- capers
- lemon 🍋 
- garlic 🧄 
- fresh parsley 🌿 
- organic turmeric ancient grains @tastybite 
- butter lettuce 🥬 @alo_farms 
- extra virgin olive oil 
- Za’atar seasoning 
- Himalayan pink salt 🧂 
- black pepper 

Preheat oven to 375. Oil bottom of deeper baking dish with EVOO, place fish skin face down. Drizzle fish with EVOO, fresh lemon juice, season with Za’atar seasoning (optional), salt & cracked black pepper. Top with Milpero tomatillos, tomatoes, olives, capers, chopped garlic, lemon slices & parsley. Drizzle a little more EVOO over everything & season all again lightly. 

Bake on lower rack at 375 until internal fish temperature reaches 131 (depending on size of fish & your oven this can take approx. 12-17 minutes). Take out & let fish rest for approx. 5 minutes (it will reach 135-137 while resting). 

While fish is resting, heat ancient grains per instructions & toss the butter lettuce salad with some EVOO, lemon juice & salt. 

Serve together & enjoy! 😋

#inthekitchenwithnora #anniversarydinner #redsnapper #freshfishdinner #cookinghealthy
Seared Ahi 🍣 + Purple Asparagus, Cucumbers, Cabbage & Avocado Salad 🥗 
Super easy, quick & nutritious meal that is a great choice for a hot summer evening. 

Recipe: 

Ingredients:
- wild caught ahi tuna steaks 🍣 
- purple asparagus 🌱
- kale 🥬
- cabbage 🥬 (you can use regular or red cabbage, Napa cabbage or pre-shredded mix with carrots, etc.) 
- cucumbers 🥒 
- avocado 🥑 
- onion 🧅 
- cilantro 🌿 
- EVOO or avocado oil 
- sesame oil (1/2 a tsp) 
- rice vinegar 
- lime (lemon 🍋 will work too) 
- Bragg’s @bragg liquid aminos 
- sea salt 🧂
- black pepper
- sesame seeds (optional) 

To prepare the tuna steaks you will need a good nonstick pan or well seasoned cast iron skillet. Bring the steaks to room temperature, pat dry and season with sea salt & black pepper. Heat up pan over medium-high to high heat. Add EVOO or avocado oil. Sear the tuna on both sides for approx. 1.5-2 minutes max. Tuna should be rare to medium-rare (nice sear on the outside & pink on the inside). Take out of pan promptly & let rest for at least 3 minutes on cutting board while you make the salad. 

For the salad, you will have the cooked veggies: asparagus & kale + the raw veggies: cucumbers, cabbage, onion & avocado. Sauté the purple asparagus in EVOO or avocado oil over medium heat. Add the kale & allow to wilt a little. Season with liquid aminos, sesame seeds & a couple of drops of sesame oil. Add to bowl with the raw veggies. Add a little more EVOO/avocado oil, a couple more drops of sesame oil, rice vinegar, sesame seeds, sea salt, cracked black pepper & fresh cilantro and toss. 

Plate the salad & top with the sliced tuna steaks drizzled with a little liquid aminos. 

Enjoy! 😋

#inthekitchenwithnora #ahitunasteaksalad
Breakfast 🍳 shrimp 🦐 tacos 🌮 for #tacotuesday 

Recipe:

Ingredients:
- wild caught shrimp 🦐 
- farm fresh eggs 🥚 @sowinlovefarm 
- red onion 🧅 
- scallions 🌱
- sweet red peppers 🌶 
- Napa cabbage 🥬 (you can use regular or red cabbage too)
- fresh cilantro 🌿 
- shredded cheese 🧀 
- corn 🌽 tortillas 🫓 (typically these are less processed than flour tortillas, have less fat & more fiber) 
- EVOO or avocado oil 
- sea salt 
- chili-lime seasoning 
- black pepper 
- green salsa (optional - I used a fresh avocado green salsa but choose what you like) 

Clean & chop all the veggies. I made the shrimp first. Peel & clean shrimp. Pat dry. Season with salt & chili-lime seasoning. Sauté in EVOO/avocado oil over medium heat. 

In a sauté pan, over medium heat, add EVOO/avocado oil. Sauté the red onion & peppers first, then add the cabbage. Whisk the eggs & add them. Lower the heat to medium low. Season the eggs. Add the shrimp, then the cheese, part of the scallions & cilantro, black pepper. Scramble all gently. 

In a separate pan, heat up the tortillas. Once warm, plate the tortillas, add the scrambled eggs plus more fresh scallions & cilantro. Top with salsa & enjoy! 😋

#inthekitchenwithnora #breakfasttacos #shrimptacos
One of the things I love the most about this country is its diversity of people, cultures & cuisines ❤️🤍💙

Open-faced omelette with farm fresh eggs 🥚, carne asada 🥩, onions 🧅🌱, peppers 🌶🫑, kale 🥬, cilantro 🌿 & shredded cheese 🧀 + a side of watermelon 🍉 & mimosa 🥂 

A holiday brunch can be an indulgence & still be healthy! ❤️🥳

#inthekitchenwithnora #holidaybrunch #eattherainbow #eatwellfeelwell
Harvest from our garden!! Kale, Bok Choy, Swiss Chard, Collard Greens 🥬🌿🌱🍃 
Can’t wait to cook 🧑🏽‍🍳 with them!! What are you excited to have from your garden? 
#healthygreens #gardenfresh #eathealthybehealthy #inthekitchenwithnora
Every Power Salad 🥗 is designed to ensure a good balance of protein, fiber & healthy fats. The Mason jars 🫙 seal well so the salads stay nice & fresh. Schedule a class with me & learn how to make them! 👩🏽‍🍳 #letscooktogether #inthekitchenwithnora
Vegetarian Chickpea Pasta Power Salad 🥗: quick, nutritious & easy to personalize to your preferences. 🥙 

Some alternate ingredients included in recipe below. 

Recipe:

Ingredients:
- chickpea rotini pasta 🍝 @eatbanza 
- haricots verts (French green beans) 🌱 (peas, zucchini) 
- asparagus (broccolini, cabbage, Brussels sprouts) 
- grilled red piquillo peppers 🌶 @caramiaproducts (tomatoes) 
- dark kidney beans 🫘 (white beans, chickpeas, lentils) 
- roasted cauliflower (eggplant, mushrooms, Romanesco) 
- aged sharp cheddar 🧀 (Parmesan, Asiago, mozzarella) 
- romaine lettuce 🥬 (kale, spinach, arugula) 
- onion 🧅 (shallots, scallions) 
- garlic 🧄 
- fresh herbs 🪴 (parsley, cilantro, basil, oregano) 
- dried herbs 🌿 
- extra virgin olive oil (EVOO) 
- white balsamic vinegar 
- kosher or sea salt 🧂 
- black pepper 

Start by roasting the cauliflower. I had roasted a whole head the day before for another dish & just used what was leftover. If you choose to include roasted cauliflower in yours, make sure to roast it at higher temperatures (415-425) & long enough (25-30 min) that it caramelizes. Taste is so much better! 😋

Cook the chickpea pasta per packaging instructions, rinse, drain, set aside in large salad bowl. 

Clean & slice asparagus on the bias. Clean haricots verts. Chop 1/2 a small onion & 2 garlic cloves. Sauté the onion, garlic, asparagus & green beans in olive oil. Season with herbs, salt & pepper. Don’t overcook the asparagus & green beans, you want them to still have some crunch & maintain their green color. Add to salad bowl. 

Cut the cheese into small cubes or shred it. Slice the red peppers. Rough chop the fresh herbs. Drain & rinse kidney beans. Chop the lettuce. 

Add all ingredients to salad bowl, drizzle with EVOO & white balsamic vinegar + season all again. Mix well & enjoy! 

#inthekitchenwithnora #powersalads #vegetariansalads #easymealideas #healthypastasalad #proteinpastasalad
Vegetarian Power Salad 🥗 for a healthy lunch ❤️
I call them “power” salads because they are packed full of vital nutrients that provide the energy needed to power through the day! 💪🏼🥙🥰 

Recipe:

Ingredients: 
- ancient grains 🍚
- lentils 
- mushrooms 🍄 - sautéed with shallots in olive oil 
- thinly sliced shallots 🧅
- cucumbers 🥒
- aged sharp cheddar 🧀
- Kalamata olives 🫒 
- radishes 
- romaine lettuce 🥬 
- Great Northern white beans 🫘 
- multicolored carrots 🥕 
Dressing: 
- extra virgin olive oil 
- apple 🍎 cider vinegar 
- tsp Dijon mustard 
- fresh or dried herbs 🌿 
- kosher or sea salt 
- black pepper 

Cook the grains & lentils first since they will take the longest. 
Chop all ingredients. 
Sauté the mushrooms. 
Stage everything in a large salad bowl. 
Mix the dressing. 
Pour the dressing into bowl & mix everything well. 
Plate & enjoy! 🥙🍽

#inthekitchenwithnora #powersalads #vegetariansalads #vegetarianlunchideas
A healthy breakfast will help nourish your body & provide you with good energy + mental clarity: 

Farm fresh eggs 🍳@sowinlovefarm + salad 🥗 + freshly brewed hibiscus 🌺 & lemon balm 🍃 iced tea @elevatefarmsllc 

Why? 

- farm fresh eggs 🥚: lutein & zeaxanthin, good for the eyes; choline, good for the brain & nerves;  vitamins A, B, & D, protein. 
- butter leaf lettuce 🥬: excellent source of vitamins A, C, K, calcium, & iron, which help fortify bones & fight off inflammation. 
- avocado 🥑: substantial amount of omega-3 fatty acids, great source of vitamins C, E, K & B6, riboflavin, niacin, folate, pantothenic acid, magnesium & potassium, lutein & beta-carotene. 
- radishes: rich in antioxidants & minerals like calcium & potassium which help lower high blood pressure & reduce the risks for heart disease, good source of natural nitrates that improve blood flow.
- Kalamata olives 🫒: rich in oleic acid, a type of MUFA linked to improved heart health & cancer-fighting properties, good source of iron, calcium, copper, vitamins A & E.
- scallions 🌱: fiber, vitamin K, which helps blood clot & keeps bones strong, vitamin C. Scallions & other allium vegetables may block cancer growth, especially in the stomach. 
- fresh dill 🌿: packed with flavonoids, which have been shown to help reduce the risk of heart disease & stroke, reduces LDL cholesterol levels.
- brined feta 🧀: good source of calcium, riboflavin, zinc, selenium & phosphorus. Contains B vitamins, which support a healthy nervous system, healthy skin & energy production.
- EVOO: very high in monounsaturated fats (good fats) & loaded with antioxidants, the health benefits of olive oil are unrivaled. 
- hibiscus 🌺: rich in antioxidants such as beta-carotene, vitamin C & anthocyanin, fights inflammation, lowers blood pressure & cholesterol, fights bacteria & supports liver health. 
- lemon balm 🍃: can help relieve stress, reduce anxiety, boost cognitive function, ease insomnia & other sleep disorders, relieve indigestion & treat nausea, minimize menstrual cramps.

Eat well my friends! 😋

#inthekitchenwithnora #healthybreakfast
Easy chipotle chicken & hominy bowl 🍲 🍅🥒🌶🧀🥬🍗for lunch or dinner 🍽 

Recipe: 

Ingredients: 
- pasture raised chicken thighs (deboned) 
- @juanitasfoods hominy 
- @tiopelons.salsita Chipotle salsita (smoky, spicy but not too spicy & so good! 😋 I have been using it in everything! dressings, marinades, in my eggs, etc.) 
- Napa cabbage 🥬 (red cabbage would work well too) 
- cucumbers 🥒 
- tomatoes 🍅 
- sweet peppers 🌶 
- radishes 
- spring onion 🧅 
- cilantro 🌿 
- Colby Jack shredded cheese 
- @carapelliusa EVOO (extra virgin olive oil) 
- garlic 🧄 salt 🧂 
- @thislittlegoat Went to Cuba spice mix (optional, in case more heat 🔥 is desired) 
- @good_culture sour cream (optional) 

I did not have any avocado 🥑 but feel free to add it. 😁

Start by cubing (approx. 1” - 1.5” pieces) the chicken thighs & marinating them in the chipotle salsita + a little garlic salt. Set aside & while chopping the veggies. 

Heat sauté pan over medium heat & add EVOO. Add the chicken & cook for 3 minutes before flipping pieces over. Add the chopped bulb part of the spring onion & continue cooking until chicken is done (min 165 internal temp). Add the chicken to a large salad bowl. 

In the same pan, warm up the hominy. Season & you can also add a little more chipotle sauce, if you would like. Add the hominy to the bowl with the chicken. 

Next add the shredded Napa cabbage & mix well. Toss the rest of the veggies into the bowl & mix again. Add the shredded cheese. Taste & season more, if needed. 

Serve with fresh cilantro, avocado &/or sour cream. Enjoy! 

#inthekitchenwithnora #chickenbowl
Power Salad 🥗 Jars 🫙: 

Fully customizable based upon your individual goals and taste buds, these salads are made with farm fresh ingredients & packed full of quality proteins, healthy fats, fiber & other vital nutrients. Plus they are absolutely delicious 😋

Order yours today and start feeling & looking better! 

Or schedule a cooking class & learn how to make them! 🥗

Featured: 

- Shrimp, Asparagus & Goldenberries Power Salad 
- Chickpea Pasta Vegetarian Power Salad
- Mediterranean Chicken Power Salad

#inthekitchenwithnora #powersaladjars
Palmini “pasta” salad 🥗 with lemon 🍋 rosemary 🌿 chicken, cucumber 🥒, red peppers 🌶, spring onion 🧅, olives 🫒 & Parmesan 🧀 - light yet filling, refreshing & nutritious 😋

Thank you @sowinlovefarm for the inspiration & @palmini_official recommendation! 💖

Recipe: 

Ingredients:
- Palmini hearts of pan linguine (only 4g of carbs per serving) @palmini_official
- pasture raised chicken thighs 🍗 (you can use chicken breast or shrimp instead)
- cucumbers 🥒 
- red pepper 🌶 
- Castelvetrano olives 🫒 
- spring onion 🧅 
- Italian parsley 🌿 
- lemon 🍋 
- dried rosemary 🌱
- EVOO @luciniitalia
- apple cider vinegar @bragg
- kosher/sea salt 
- black pepper 

Start with cooking the chicken since this step will take the longest. Clean, pat dry & cut the chicken thighs into 1” pieces. Season chicken with kosher salt & black pepper. 
Over medium heat, heat up sauté pan, add olive oil. Add the chopped bulb part of the onion & sauté for a couple of minutes. Add the chicken & the rosemary (to taste). Cook on each side for approx. 3-4 minutes.  Squeeze the juice of half lemon over & finish cooking until interior chicken temperature reaches at least 165. 
Set chicken aside to cool while you chop up the rest of the veggies: the green part of the spring onion, cucumbers, red pepper, olives & parsley. 
Rinse well & drain the Palmini linguine (per packaging instructions). Place in a larger salad bowl. Add the chicken & the veggies. Drizzle with a little olive oil & apple cider vinegar. Season with salt & pepper to taste. Mix well. Add the fresh parsley & shredded Parmesan and toss again. 
Plate & enjoy! 😋

#inthekitchenwithnora #lowcarbpastaideas #lowcarbpastasalad #lightandrefreshingpasta
Couscous, carrots 🥕, butternut squash, cucumbers 🥒, avocado 🥑 & feta 🧀 salad 🥗 - light, tasty & nutritious 😋

Recipe:

Ingredients:
- tri-color pearl couscous @bobsredmill
- multicolored carrots 🥕 
- butternut squash 
- cucumber 🥒 
- avocado 🥑 
- brined feta 🧀
- Italian parsley 🌿 
- spring onions 🧅🌱
- EVOO @costadorousa
- apple 🍎 cider vinegar @bragg
- lemon 🍋 juice 
- @thislittlegoat Went to Morocco spice mix 
- kosher/sea salt 🧂 
- black pepper 

Start by roasting 2/3 of the carrots & the butternut squash. Clean, chop & then toss them lightly with EVOO, salt & @thislittlegoat Went to Morocco spice mix. Roast at 415 or 425 (depending on your oven) for approx. 25-30 minutes. 

Cook the couscous per instructions & set aside. 

While the carrots & butternut squash are roasting, chop up the rest of the veggies: more carrots, cucumbers, avocado, spring onions & parsley. Add them to a large salad bowl. 

Once the roasted veggies have come out of the oven & have had the chance to cool for approx. 5 minutes, toss them into the bowl too. 

Next add the feta & couscous + a drizzle of olive oil, splash of apple cider vinegar & a squeeze of lemon juice. Season all with salt & pepper to taste and serve. 

Enjoy! 😋

#inthekitchenwithnora #vegetariansalads #vegetarianlunchideas
Want to eat healthier? These customizable Power Salads from In the Kitchen with Nora are packed full of fresh ingredients & nutrients to help you feel better, get leaner, build stronger immunity & improve your gut health! 🥗

Order yours today or schedule a class & learn how to make them! 

Featured Salads: 

1. Shrimp, Asparagus & Edamame Power Salad + apple cider vinaigrette 
2. Mediterranean Chicken Power Salad + roasted garlic balsamic vinaigrette 
3. Chicken, Pineberries & Green Beans Power Salad + lemon herb vinaigrette 
4. Chicken & Roasted Veggies Power Salad + roasted garlic balsamic vinaigrette 
5. Vegetarian Power Salad with Blue Cheese + apple cider vinaigrette 
6. Roasted Butternut Squash & Black Beans Vegetarian Power Salad + smoky chipotle red wine vinaigrette

#inthekitchenwithnora #powersalads
When you are busy or on the run but still want to eat healthy - a quick salad hits the spot! 

You can prepare a nutritious salad in less time than ordering drive through/take-out. Your body will feel energized from the fresh, quality ingredients & your mind will thank you too. 😊

Don’t know how to cook? Don’t have time but want fresh salads ready to grab & go in your fridge? DM me. I am here to help! 

Salmon, Kale, Spring English Peas & Dill Salad 

Salad: 
- curly kale 🥬
- cucumbers 🥒
- green pepper 🫑 
- thinly sliced red onion 🧅 
- spring English peas
- tomatoes 🍅
- feta 🧀
- salmon lox 🐟
- fresh dill 🌿
+ dressing:
- extra virgin olive oil
- fresh squeezed lemon juice 🍋 
- sea salt 🧂 

#inthekitchenwithnora #easylunchideas
Shrimp 🦐, French yellow beans 🌱, red peppers 🌶 & purple basil 🌿 + low carb spinach 🍃 pasta 🍝 - 20 minutes to prepare, so fresh & tasty 😋 

Recipe:

Ingredients:
- spring onions 🧅
- garlic 🧄 
- sweet red peppers 🌶 
- French yellow/green beans 🌱
- purple basil 🌿 from @alo_farms 
- wild caught shrimp 🦐 from @bestseafooddirect 
- spinach tagliatelle low carb pasta 🍃🍝
- EVOO (extra virgin olive oil)
- 1-2 tbsp butter 🧈 (optional) 
- 1/2 fresh lemon 🍋 
- @thislittlegoat Went to Cuba spice mix (for the shrimp)
- kosher/sea salt 🧂 
- black pepper 
- Parmesan or Asiago cheese 🧀 

Start by cooking the pasta per instructions since this will be the longest step. When pasta is ready, drain, then add back to pot & drizzle lightly with a little EVOO. Cover & set aside.

Peel, clean & pat dry the shrimp. Clean, trim & cut into thirds the yellow beans. Clean & slice the spring onion on the bias. Finely chop 3-4 cloves of garlic. Clean & chop 1/2-1/3 sweet red pepper. Gently rinse, pat dry & chop the basil. 

In a sauté pan, over medium heat, add EVOO. Sauté the white part of the spring onions, just until they start turning a little translucent, then add the beans, red peppers & the garlic. Season with salt & pepper. Cook for approx. 3-5 minutes until beans start softening but still have some crunch. Squeeze a splash of lemon juice over the beans & add the green part of the spring onions & some basil. Toss & throw in pot with the drained spinach pasta. Cover & set aside. 

Next cook the shrimp in the same pan you made the green beans. Season the shrimp well on both sides with @thislittlegoat Went to Cuba spice mix & kosher salt. Add more EVOO to the pan & cook shrimp 2-3 minutes on each side over medium/medium-high heat.
As soon as shrimp are done, squeeze a splash of lemon, add the butter (optional) & pour all into pasta pot. Add more fresh basil, to taste. Gently mix the ingredients, taste & season more, if needed (lemon juice, salt, black pepper, or spice mix). 

Plate the pasta, sprinkle with shredded Parmesan or Asiago cheese & more basil. 🌿

Enjoy! 😋

#inthekitchenwithnora #springpastadishes
#lowcarbpastaideas #shrimprecipes
Power salads 🥗 - these delicious salads are made with farm fresh ingredients & packed full of vital nutrients to help improve your diet & keep you energized! 💪🏼🥰

Order yours today! 
1 salad - $15/jar
5+ salads - $12/jar 

1. Southwest vegetarian salad:  tomatoes, radishes, peppers, multicolored corn, yellow squash, hatch green chile cheddar cheese, scallions, red cabbage & roasted pepitas + red wine vinaigrette 
2. Chicken & strawberries salad: strawberries, green beans, roasted chicken, feta, scallions & arugula + avocado oil & lemon juice vinaigrette
3. Roasted vegetables salad: tomatoes, red peppers, raw carrots, roasted butternut squash, golden beets, purple & sweet potatoes, red cabbage & pepitas + creamy honey apple cider vinaigrette 
4. Shrimp salad: cucumbers, shallots, mandarins, purple basil, butter lettuces + a light lemon vinaigrette 
5. Mediterranean salad: tomatoes, cucumbers, roasted red peppers, roasted eggplant & zucchini, marinated fresh mozzarella, roasted chicken, multicolored couscous, Italian parsley + lemon herb vinaigrette 

#inthekitchenwithnora #powersalads #eattherainbow
Spring 🌷🌞🪴 flavors: 
Red snapper 🐟 + garlic 🧄 lemon 🍋 dill 🌿 sauce + green beans 🌱 & cherry tomatoes 🍅 + salad with strawberries 🍓 watercress 🍃 & avocado 🥑 
So fresh, easy to make, tasty & nutritious! 😋

Recipe: 

Ingredients:

Fish: 
- wild caught filet of red snapper 🐟
- EVOO (extra virgin olive oil)
- 4 cloves garlic 🧄 
- 1 lemon 🍋 
- fresh dill 🌿
- 1 tbsp unsalted butter 🧈 (optional) 
- kosher/sea salt 🧂 
- cracked black pepper 
- green beans 🌱
- cherry/grape tomatoes 🍅 

Salad:
- watercress 🍃
- cucumbers 🥒 
- strawberries 🍓 
- avocado 🥑 
- herbs 🌿 (I used chives, parsley, dill) 
- lemon juice 🍋 
- EVOO
- kosher/sea salt 

Fish preparation: 
While preparing the fish, preheat the oven to 350-375 (I used 375 since my oven runs a little colder). 

Clean & debone fish filet (if needed). Peel & mince the garlic cloves. Clean & chop the dill. 
Rinse & trim the green beans. Rinse the tomatoes. 

Mix in a bowl the olive oil + juice of 1/2 larger lemon + minced garlic + dill + salt & pepper. 

In a baking dish, pour a little olive oil, then place the fish filet in the middle of pan, skin side down. Cover well with the lemon garlic & dill dressing. Make sure sauce gets under the fish too. Add a little butter (optional) on top of the fish & lemon slices. 

Toss the green beans & tomatoes with the rest of the lemon, garlic & dill sauce and arrange around the fish. Sprinkle a little more dill over everything & a touch more salt & pepper. 

Toss in the oven & bake at 375 for approx. 12 minutes (10-15 depending on your oven). Use a meat thermometer to help you determine when fish should come out. You want to take it out of the oven when the fish reaches max 135-137 internal temp. Take out & let rest for 5-7 minutes. 

Salad preparation:

Rinse & spin the watercress, clean & slice the cucumbers & strawberries. Cube the avocado. Place all in bowl, sprinkle with herbs & a little salt, drizzle with EVOO & lemon juice. Mix gently. 

Serve the fish with the side salad 🥗. 

Enjoy! 😋

#inthekitchenwithnora #springmealideas
Chicken, beans & carrots stew 🍲🥕🍗🌶🌱🍋🧄🧅🌿 
This dish takes only ~ 25 minutes to prepare while packing a lot of flavor & nutrients 😋

Recipe:
This made 4 servings. You can substitute other veggies for the green beans (zucchini, Swiss chard or kale, etc.). 

Ingredients:
- pasture raised skinless chicken thighs 
- 1 can organic Great Northern white beans 
- carrots 🥕 
- green beans 🌱
- 1-1.5” fresh ginger 
- 4-5 cloves garlic 🧄 
- 1/3 sweet onion 🧅 
- lemon 🍋 
- capers 
- fresh herbs - rosemary & thyme 🌿 + a little parsleys 🍃 for serving 
- grilled piquillo red peppers @caramiaproducts 
- sun dried tomatoes 🍅 @caramiaproducts 
- 4 cups organic low sodium chicken broth or stock 
- EVOO @madhavafoods 
- apple 🍎 cider vinegar 
- @thislittlegoat Went to Belize spice mix 
- kosher/sea salt 🧂 
- black pepper 
- sour cream (optional) @good_culture 

Take chicken out so it comes to room temperature. Start by cleaning all the veggies & chopping them. Then cut & trim fat from chicken thighs. 
In a soup pot or Dutch oven, sauté the onions & garlic in olive oil. Add the ginger. Then add the chicken & sauté for a couple of minutes. Next add the carrots. Season all well with salt & spice mix. 
Add the stock, splash of apple cider vinegar, sprigs of rosemary & thyme. Bring to a boil & then turn heat down & let simmer for approx. 5 minutes. 
Add the sun dried tomatoes, red peppers, capers & rinsed white beans & continue simmering for another 2 minutes. 
Next add the green beans, juice of 1/2-1 lemon, season a little mire and cook for another 2-3 minutes. Check the chicken. If chicken is done, take off heat. Taste & adjust seasoning as needed. 

Serve stew with fresh parsley and, optional, some sour cream. 

Enjoy! 😋

#inthekitchenwithnora #chickenstew
Start your day right with a delicious & nutritionally dense breakfast bowl 🍳🥗

Check out the WHY behind the cold potatoes 🥔 

Recipe:

Ingredients:
- farm fresh eggs 🥚 @sowinlovefarm 
- mixed greens 🥬🍃: arugula, baby spinach, chard & kale 
- cold roasted potatoes 🥔 
- green beans 🌱
- tomatoes 🍅 
- roasted piquillo red peppers 🌶 @caramiaproducts 
- avocado 🥑 
- red (purple) cabbage 💜
- garlic 🧄 
- shallots 🧅
- blue cheese 🧀 
- rosemary 🌿
- Za’atar spice blend: Za’atar leaves, sumac, sesame seeds 
- kosher/sea salt 🧂 
- black pepper 
- EVOO (extra virgin olive oil) @madhavafoods 
- apple 🍎 cider vinegar 

I had roasted the potatoes 🥔 the night before for a different dish & made extra for salads. 

WHY?
When potatoes are cooked & then cooled down, resistant starch forms through a process called starch retrogradation. Resistant starch resists digestion by your body & is considered a type of fiber. It provides fuel for the good bacteria in your large intestine & may help improve insulin resistance. It also helps make you feel fuller. 

Clean & prep all veggies. 
Sauté the green beans with some EVOO, garlic, Za’atar spice blend & salt. 
Fry the eggs 🍳. 

In a salad bowl add: mixed greens, red cabbage, potatoes, shallots, sautéed green beans, tomatoes, roasted red peppers, avocado & blue cheese. 

Mix the dressing: EVOO, apple cider vinegar, kosher salt, black pepper, fresh rosemary & Za’atar spice blend. 

Toss salad with dressing, top with the eggs. 
Enjoy! 😋

#inthekitchenwithnora #eatwellfeelwell #breakfastbowl #breakfastideas #healthyeats
Power salads 🥗 - you may be familiar with what I call my “power salads” 🥬🥦🫑🌶🍆🍅🥑🧄🧅🧀🥕🫒🥜🍠🌿 - typically vegetarian salads packed with nutritious ingredients: great fiber, protein & good fats 😋

Check out my why (after the pictures) for the ingredients used! 😁

Recipe:

Ingredients for this variation: 

- Great Northern white beans - 1 can drained & rinsed 
- red cabbage 🥬 
- carrots 🥕 
- red, yellow & orange mini peppers 🌶 
- avocado 🥑 
- cucumbers 🥒 
- tomatoes 🍅 
- zucchini 🥒
- capers 
- shallots 🧅🧄
- roasted pepitas
- Italian parsley 🌿 
- sharp white cheddar cheese 🧀 

Dressing:

- extra virgin olive 🫒 oil 
- apple 🍎 cider vinegar 
- kosher salt 🧂 
- herbs 🌿 & spices: herbs de Provence + @thislittlegoat Went to Belize spice mix 

Clean & cut all veggies. Stage in bowl. Mix dressing & toss. 🥗

Enjoy! 😋 

#inthekitchenwithnora #easyandhealthy #eattherainbow #powersalads
Vegetarian quesadillas 🫓🧀 🧄🍄🌱🌶🌿🥑 - super easy to throw together, healthy & delicious 😋 

Recipe: 

Ingredients:
Please feel free to use other veggies if you don’t the have or don’t love the ones listed below. 
- @foodforlifebaking sprouted flourless Ezekiel tortillas 🫓
- mushrooms 🍄 
- asparagus 🌱
- garlic 🧄 
- red pepper 🌶 
- avocado 🥑 
- micro greens 🌿
- cheese 🧀 - I used a Colby Jack mixture 
- EVOO (extra virgin olive oil) @madhavafoods 
- kosher/sea salt 🧂 
- Everything Bagel seasoning mix (you can use a more spicy seasoning mix, if you prefer) 

Clean & chop/slice all veggies & garlic. Shred the cheese (if not pre-shredded). 

Over medium 🔥, heat up sauté pan. Add olive oil. Add the garlic, then the mushrooms. Sauté until mushrooms start sweating and add the peppers & asparagus. Season all well. 

In the meantime, heat up a large nonstick pan. Place tortilla in pan to heat up. Flip it & add the shredded cheese to melt. 

Add the mushrooms & asparagus mix, avocado, micro greens & more cheese. Top with another tortilla. Flip quesadilla so top tortilla has the chance to brown a little too & cheese is well melted. Press gently down with spatula before flipping to ensure good adherence. 

Once done, place quesadilla on cutting board. Let it rest 1 minute before slicing into quarters. 

Serve with a side of salsa &/or sour cream, if you wish. 

Enjoy! 😋 

#inthekitchenwithnora #lunchideas #easyandhealthy #vegetarianquesadilla
An easy, quick & healthy lunch: salmon salad 🐟🥗 

Recipe:

Ingredients:

Always choose the highest quality you can find/afford: organic, wild caught, farm fresh, garden fresh, minimally processed, without seed oils, etc. 

- wild caught, BPA free, canned salmon 🍣 
- sweet corn (fresh, canned or frozen) 🌽
- red peppers 🌶 
- shallots 🧅🧄
- red cabbage 🥬 
- cherry tomatoes 🍅 
- cucumbers 🥒 
- micro greens 🌿 (I used kale & cilantro) 
- lemon 🍋 
- EVOO (extra virgin olive oil)
- mayo (optional) 
- Dijon mustard 
- kosher/sea salt 🧂 
- paprika (optional) 
- lemon pepper seasoning 
- chili 🌶 powder (optional) 

Clean & cut the veggies. Place in salad bowl. Drain the salmon & add to bowl. 

Prepare the dressing: EVOO, lemon juice, 1 tbsp mustard, 1-1.5 tbsp mayo, paprika, lemon pepper seasoning, chili powder (to taste) & a little kosher salt. Don’t add too much salt to the dressing since canned salmon is already a little salty. Whisk well. Taste & adjust as needed. 

Toss salad with dressing & mix well. Taste & add more lemon, salt or pepper, if needed. Sprinkle with cilantro micro greens 🌱. 

Plate & enjoy! You can serve this salad as is, on a bed of lettuce 🥬 , in a low carb wrap, with some celery & carrots 🥕, etc. 

Enjoy! 😋

#inthekitchenwithnora #salmonsalad #easylunchideas #easyandhealthy
So what do you guys think 🤔💭❔#inthekitchenwithnora
Seared Ahi Tuna 🍣 steaks with a mixed greens salad + liquid aminos, lime & sesame dressing 🥗 
Ready in less than 15 minutes, delicious 😋 & nutritious. 👍🏼 

Recipe:

Ingredients: 

- wild caught ahi tuna 🐟steaks (I bought them frozen & defrosted overnight in fridge) 
- mixed greens 🥬🌱🍃
- cherry tomatoes 🍅 
- 1 avocado 🥑 
- scallions 🌱
- radishes 
- jalapeño 🌶 
- avocado oil or a mild extra virgin olive oil 
- toasted sesame oil 
- @bragg Bragg Liquid Aminos (you can substitute soy sauce) 
- Rice vinegar
- 1 lime 
- sesame seeds 
- 1 tsp honey 🍯 - optional 
- kosher/sea salt

To prepare the tuna steaks you will need a good nonstick pan or well seasoned cast iron skillet. @q_the_coach helped prepare these & we used an iron skillet. Bring the steaks to room temperature, pat dry & lightly salt. Heat up the iron skillet over medium-high to high heat until very hot. Sear the tuna on both sides for approx. 1.5-2 minutes max. Tuna should be rare to medium-rare (nice sear on the outside & pink on the inside). Take out of pan promptly & let rest for at least 3 minutes on cutting board while you make the salad & dressing. 

Clean all veggies. Cut the cherry tomatoes in half. Cut the avocado into medium-small bites. Thinly slice the scallops, radishes & jalapeño (I used 1/2 a small jalapeño pepper for a little nice spice). Place mixed greens & veggies in a salad bowl. 

Dressing: avocado oil, slash of sesame oil, Bragg’s Liquid Aminos, rice vinegar, 1/2 a lime fresh squeezed juice & sesame seeds. Mix well, taste & adjust as needed. If you want a little more sweetness to the dressing, you can add 1/2-1 tsp of honey. 

Toss the salad with the dressing, saving a little of the dressing for the fish. Slice the tuna steaks into 1/2 slices. Plate both & drizzle the remaining sesame dressing over the tuna. 

Enjoy! 😋

#inthekitchenwithnora #tunasteaks #ahituna #ahitunasteak
Need a quick & easy meal idea for Meatless Monday? Try this simple yet delicious 3 beans & veggies burrito 🌯 So tasty & nutritious 😋 

Recipe: 

Ingredients (made 3 large burritos): 

- 1 can organic tri-bean mix: black, kidney & pinto beans 
- Ole Mexican Foods Xtreme Wellness spinach & herb wraps 🫓 - keto friendly: low carb, high in fiber & made with extra virgin olive oil 
- 1 medium zucchini 🥒
- sweet red & orange peppers 🌶 
- jalapeño pepper 🌶 
- 1 avocado 🥑 
- radishes 
- arugula 🍃
- shredded cabbage 🥬 & carrots 🥕 
- Mexican spring onion 🧅 
- 3-4 cloves garlic 🧄 
- fresh cilantro 🌿 
- shredded spicy Pepper Jack cheese 🧀 
- sour cream 
- @mateos_salsa 🍅🌶🌱 
- extra virgin olive oil @carapelliusa Oro Verde 
- @thislittlegoat 🐐Went to Belize seasoning 
- kosher/sea salt🧂 
- black pepper 

Clean & chop/slice the zucchini, onion, garlic, peppers, radishes, cilantro, etc. 

Over medium heat, heat up sauté pan & add olive oil. Sauté the thinly sliced garlic until fragrant, then add the zucchini. Cook for approx. 3-4 minutes until zucchini softens (I like my zucchini still somewhat firm, not mushy!). 

Rinse & add the beans. Stir well. Add part of the green onion & some of the cilantro. Season with salt, cracked black pepper & This Little Goat 🐐 Went to Belize spice mix. Cook for approx. 2-3 minutes, taste & season again as needed. Turn off heat & top with the shredded cheese so it has the chance to melt a little. 

Heat up the wraps & start loading them with: zucchini, beans & cheese mix, arugula, shredded cabbage & carrots, radishes, peppers (sweet & spicy), avocado, green onion, cilantro, sour cream & salsa. 

Enjoy! 😋 

#inthekitchenwithnora #MeatlessMondays #vegetariandinnerideas #vegetarianmondays 
#eattherainbow
Sunday brunch: Omelette 🥚with smoked salmon 🐟, dill Havarti 🧀, kale 🥬, cherry tomatoes 🍅, grilled piquillo peppers 🌶, capers & avocado 🥑 + tangerines 🍊 

Recipe:

Ingredients:

- farm fresh eggs 🥚 @sowinlovefarm 
- smoked salmon 🐟
- dill Havarti 🧀🌱
- kale 🥬 
- cherry tomatoes 🍅 
- grilled piquillo peppers 🌶 @caramiaproducts 
- capers @jeffs_garden 
- avocado 🥑 
- red onion 🧅 
- extra virgin olive oil @carapelliusa 
- kosher/sea salt 🧂 
- black pepper 
- tangerines 🍊 

Clean & chop the onion, peppers, kale, cheese & tomatoes. Heat up sauté pan over medium heat, add olive oil & sauté onions. Add the kale next & then the whisked eggs. Lower heat to low. Season the eggs. 

Add the smoked salmon, peppers, cheese & tomatoes. Cover & cook until cheese starts melting. Add the capers & more black pepper. Continue cooking until eggs done. 

Cut the avocado. Serve omelette topped with avocado & tangerine on the side. 

Enjoy! 😋

#inthekitchenwithnora #salmonandeggs #loveeggs 
#omelette #egglovers #brunchideas
Roasted butternut squash, Brussels sprouts & caramelized garlic 🧄 salad 🥗 - ready in ~ 30 minutes, healthy, satisfying & bursting with flavor 😋

This makes for a great main vegetarian dish or a nice side dish to some pork chops or roasted chicken. 

Recipe:

Ingredients: 

- 1 medium size butternut squash 
- Brussels sprouts 
- 1 garlic bulb 🧄
- sweet red pepper 🌶 
- scallions 🌱
- fresh parsley 🌿
- 1/2 lemon 🍋 
- shaved almonds 
- roasted garlic aged cheddar 🧀
- extra virgin olive oil 
- This Little Goat Went to Belize seasoning @thislittlegoat 
- kosher/sea salt 🧂 

Preheat oven to 425. 

Start with the butternut squash since it will take the longest. Wash squash, dry it, and, using a sharp knife, cut the ends & then into half length wise. Scoop the seeds out, turn face down & cut into 1/2” slices, then cube it. Toss lightly with olive oil, salt & @thislittlegoat Belize seasoning. Place spread out on baking sheet lined with parchment paper/foil. 

Peel off the outer papery layer of garlic bulb, cut approx. 1/4” off the top to expose individual garlic cloves. Drizzle well with olive oil. 

Place garlic on baking sheet with butternut squash & throw all in the oven at 425 degrees. 

Roast for approx. 30 min until squash is tender & crisped a little on the outside and garlic cloves are lightly browned & feel soft when pressed. 

Clean & quarter Brussels sprouts. Spread them out on baking sheet & roast for 20-22 min at same temp as squash (425). 

While veggies are roasting, thinly slice sweet red pepper & scallions. Cut the cheese into small cubes. Rough cut the fresh parsley. 

When veggies are done roasting, place squash, Brussels sprouts, cheese, peppers & scallions into a large salad bowl. 
Squeeze/peel the roasted & caramelized garlic out of the cloves & cut/smash into pieces. Add garlic to bowl. 
Drizzle everything with olive oil, squeeze juice of 1/2 lemon & season with a little more salt & @thislittlegoat Belize seasoning. Toss well. 

Add shaved almonds & toss again ensuring all mixed well. 

Plate, sprinkle with fresh parsley & enjoy! 😋

#inthekitchenwithnora #easyvegetariandishes #vegetariandinnerideas #vegetarianbowl
Salmon 🐟, red lentils, leeks 🌱 & rainbow chard 🥬 stew 🍲 

This was a hit with my family - bright & flavorful, light yet filling, less than 25 min to cook & super nutritious 😋 

Recipe: 

Ingredients 
(quantities below produced 3 servings, adjust accordingly): 

- wild caught salmon filets 🐟 (I bought them frozen & defrosted overnight) 
- organic red lentils (1 cup dry) - you can use green/brown lentils but red work better here 
- organic rainbow chard 🥬
- 1 leek 🌱
- 2 carrots 🥕 
- 6 cloves garlic 🧄 
- organic vegetable broth - 4 cups 
- extra virgin olive oil @carapelliusa 
- capers @jeffs_garden
- 1/2 jalapeño pepper (optional) 🌶
- 1 large lemon or 2 limes 🍋
- 1” fresh ginger 
- fresh cilantro 🌿 
- dried rosemary 
- kosher/sea salt 🧂 
- black pepper 

Peel & chop garlic cloves. Peel & thinly slice carrots. Peel the ginger & thinly slice it/chop it. Thoroughly clean & cut the leeks. Sort & rinse the lentils. Rinse, pat dry & lightly salt the salmon filets. 

Heat soup pot or Dutch oven over medium heat, add olive oil. Sauté the garlic until fragrant (2-3 min), then add the carrots & ginger. Cook for a couple of minutes & add the leeks next. Sauté for 1-2 min, then add the broth & the lentils. Season with salt, pepper & dried rosemary. Lower heat, partially cover pot & simmer for 4-8 minutes, depending on how you like your lentils (red lentils will cook in approx. 6-12 min). If you want a creamier result, let your lentils cook on the longer side. 

While the lentils & carrots are simmering, get the salmon & rainbow chard ready. Cube the salmon into 1.5” pieces & rough chop the chard. 

Add the salmon to the pot when the lentils are about 3 minutes from being done. Add the capers and the juice of 1 large lemon/2 limes. Stir gently & let simmer for approx. 3 min until fish is cooked. 

Turn heat off. Add the chard to the stew, stir it in until leaves start softening a little & then add 2/3 of fresh cilantro. Taste & add more lemon juice or salt, if needed. 

Ladle stew into bowl & top with more fresh cilantro & thinly sliced jalapeño. 

Enjoy! 😋

#inthekitchenwithnora #salmonfordinner #salmonstew #fishstew #fishfordinner
Quinoa with mushrooms 🍄, roasted red peppers 🌶, white beans, kale 🥬 & avocado 🥑- a vegetarian dish that is quick & easy, budget friendly + nutritious 🍛 

Recipe: 

Ingredients:
1 cup dry quinoa (makes 3 cups cooked)
mushrooms 🍄 
1 can organic Great Northern Beans 
kale 🥬 
avocado 🥑 
1/2 medium white or sweet onion 🧅 
4 cloves garlic 🧄 
1/2 lemon 🍋 
goat cheese 🧀 
roasted piquillo peppers 🌶 
roasted pepitas 
extra virgin olive oil 
kosher/sea salt 🧂 
black pepper 

I made the quinoa the night before and used it in a couple of dishes. If you make it at the same time, start with the quinoa since it will take approx. 20 minutes to cook. 

Clean & slice the mushrooms. Chop the onion & garlic. Rough cut the kale. Cut the roasted peppers. Cube the avocado. 

Heat up sauté pan over medium heat. Add olive oil & sauté onions. Then add the garlic, then the mushrooms. Cook until mushrooms start sweating & browning and then add the rinsed beans. Stir well and cook for a couple of minutes until beans warmed through, then add the peppers. Next, add the kale & sauté. Season everything well & squeeze the juice of 1/2 lemon over all. 

Add the quinoa to the pan and mix well (you can skip this step, if you prefer, and just place the cooked quinoa in a bowl & top it with the mushrooms & beans). Top with goat cheese, avocado & the pepitas for a little crunch. 

Enjoy! 😋

#inthekitchenwithnora #vegetariandinnerideas 
#eattherainbow
Power salad 🥗: these vegetarian salads are packed full of good protein, fats & healthy carbs 🥒🌶🧄🫑🧀🧅🥑🫒🍋🌿- super nutritious & delicious 😋🥙

Recipe:

This salad is super quick to throw together & has many variations, some I have shared already, so don’t hesitate to experiment. 

Ingredients:
1 can garbanzo beans - rinsed
zucchini 
cucumber 🥒 
radishes 
peppers 🌶 
white or red onion 🧅 - finely chopped 
2 cloves garlic 🧄 - sliced thinly 
cheese 🧀 - I used a roasted garlic semi soft cheese 
Kalamata olives 🫒 
avocado 🥑 
roasted pepitas 
1 lemon 🍋 
quinoa 
extra virgin olive oil @carapelliusa
apple cider vinegar 
kosher/sea salt 🧂 
black pepper 
Everything Bagel seasoning 

Cook quinoa per instructions. 

Thinly slice zucchini & garlic. Sauté over medium heat in olive oil. Season with Everything Bagel. 

Add to bowl together with sliced veggies, beans, onion, cubed cheese, olives & avocado. 

Drizzle all with olive oil, lemon juice & apple cider vinegar. Season with salt & pepper. Sprinkle with pepitas. Mix well so all flavors are blended. 

Serve over quinoa. Enjoy! 😋

#inthekitchenwithnora #vegetarianmeals #vegetarianrecipes #easyvegetarian
Country style pork ribs 🍖with an apple 🍎 , pear 🍐, garlic 🧄, lemon 🍋, honey 🍯 & thyme 🌿 reduction served with black rice 🍚 & roasted acorn squash 💛 

This savory dish is full of warm, bright flavors and makes for a great date night meal. ❤️

Recipe: 

Ingredients:
2 lbs country style pork ribs 🍖
1 medium apple 🍎 
1 red pear 🍐 
1 lemon 🍋 
4-6 cloves garlic 🧄 
1/2 red onion 🧅 
3-4 tbsp apple cider vinegar 
2 tbsp honey 🍯 
fresh thyme & parsley 🌿 
2 tbsp stone ground mustard 
extra virgin olive oil @carapelliusa 
2-3 tbsp This Little Goat Went to Belize seasoning mix @thislittlegoat 
pumpkin pie spice
kosher salt 
cracked black pepper 
flax seeds 
1 acorn squash 
1 cup black rice 🍚 @lotusfoods 

Start by preparing the ribs since they will take the longest. Bring ribs to room temp & season with salt & This Little Goat Went to Belize seasoning mix. Let sit while you chop the onion & garlic, pear, apple & herbs. 
Prepare dressing: apple cider vinegar, olive oil, stone ground mustard, minced garlic, honey, salt, pepper & Belize seasoning. 
Line bottom of baking dish with the apple, pear & red onion. 
Heat up a sauté pan over medium-high heat. Add olive oil & sear pork ribs approx. 3 minutes per side. Drizzle with lemon juice & place ribs in ceramic baking dish on top of fruit with pan drippings. Pour dressing over everything & top with thyme & lemon slices. 
Bake ribs covered with foil at 325 for approx. 1.5-2 hrs. Baste well & then broil uncovered for approx. 10-15 min until internal meat temp is 205. Take out & let rest for approx. 5-7 min. 
Meat should be super tender & fruit fully cooked & well blended with the rest of the sauce. 

Start making the rice & squash when pork is 30 min from being done. 
Cook the rice per instructions. 
Clean & cut the acorn squash in half. Scoop out seeds, turn over & slice into 1/2” slices. Coat lightly with olive oil & season with salt & pumpkin pie spice. Roast at 425 for 22-25 minutes. Take out, drizzle with a little honey & sprinkle with flax seeds. 

Serve the ribs with the fruit sauce over the black rice + the acorn squash + fresh parsley. I included dill pickles for crunch. 

Enjoy! 😋

#inthekitchenwithnora
Since so much is affected by our diet, I felt this merited its own post. 

Eating a broad spectrum of vegetables 🥦🥬🥕🥒🌶🍅🍆🌱🧄🍠🌿🧅🥕🥑🧄 & fruits 🍓🫐🍊🍋🍎🍐🍒🍑🍉🍌🥭🍍🍈+ quality protein 🍳🥩🐟🐓🍃is essential for our health.❤️

Getting our vitamins from a varied & well balanced diet is much better for our bodies than relying on supplements & expecting them to compensate for our poor eating habits. 

Want to incorporate more vegetables & fruit into your diet? Here are a couple of suggestions on how to do that:

Start adding veggies & fruits regularly to your breakfast: 
salads 🥗 + eggs 🍳 , roasted veggies + eggs 🥚, omelettes with power veggies 🥦, oatmeal + pear 🍐+ nut butter, berries 🍓+ Greek yogurt, oranges or tangerines 🍊 instead of orange juice 🧃, zucchini latkes instead of pancakes, avocado 🥑 + kale 🥬 smoothies, etc. 

Replace processed snacks with vegetables & fruits: 
veggie spears + hummus, 3 beans salad, mixed fruit salad, cucumbers 🥒 + olives 🫒 , persimmons + hemp hearts, baked sweet potatoes 🍠 crisps + Everything Bagel seasoning, apples 🍎 + almond/peanut butter, oatmeal + berries 🫐 + shaved almonds, watermelon 🍉 + feta, etc. 

Always ensure your lunch & dinner include at least 1 vegetable and try making vegetarian meals 2-3 times a week. 🥗🌶🫑🥒🥬🥦🥕🧄🧅🫒🍅🍆🍠🥙

Replace desert with fruits 🍑🍇🍍🍈🥝🍌, seeds & nuts 🌰 🥜 + a little dark chocolate 🍫 (over 70% cacao). 

Need help? 
DM me & let’s schedule a call ☎️ 
I am here for you! ❤️ 
Prioritize your well being & eat the rainbow 🌈  my friends! 

#inthekitchenwithnora #eattherainbow
Eating a broad spectrum of vegetables 🥦🥬🥕🥒🌶🍅🍆🌱🧄🍠🌿🧅🥕🥑🧄 & fruits 🍓🫐🍊🍋🍎🍐🍒🍑🍉🍌🥭🍍🍈+ quality protein 🍳🥩🐟🐓🍃is essential for our health.❤️

Getting our vitamins from a varied & well balanced diet is much better for our bodies than relying on supplements & expecting them to compensate for our poor eating habits. 

Want to incorporate more vegetables & fruits into your diet? Start adding them regularly to your breakfast. 

Recipe:

Ingredients:
- farm fresh eggs from @sowinlovefarm - look at that beautiful 😍 blue egg 🥚 
- green beans 
- asparagus 🌱
- red cabbage 🥬 
- red onion 🧅 
- garlic 🧄 
- radishes 
- olives 🫒 
- capers from @jeffs_garden 
- pepitas 
- cheese 🧀 
- organic extra virgin olive oil from @carapelliusa 
- sea salt 
- black pepper 
- mandarin 🍊 on the side 

Clean & chop all veggies. Heat up sauté pan on medium 🔥, add olive oil & then onions. Sauté until they start turning translucent, then add the green beans & garlic. Next add the asparagus, then the cabbage (I like mine still crunchy which is why it went in last). Season all well. Add the cheese at the very end & toss so it starts melting. 

Place all in a bowl & add more olive oil to pan to cook the eggs 🍳. I used Everything Bagel seasoning on the eggs. 

While the eggs cook, add the sliced radishes, olives, capers & pepitas to the veggies. Top all with the eggs. 

Enjoy! 😋 

#inthekitchenwithnora #eattherainbow 🌈
Halloumi 🧀 & roasted vegetables 🥔🥕🍠🧅🌶🧄🌿🍅🫒 served with a lettuce 🥬🍋 side salad 🥗 - a vegetarian meal so flavorful & satisfying you won’t even think about 🥩😁

Recipe: 

Other veggies than those listed below can be used (zucchini, squash, eggplant, cauliflower, etc.). 

Ingredients: 
- Halloumi cheese 🧀 - high in protein & great for grilling, frying, roasting 
- purple & yellow potatoes 🥔 (sweet potatoes & yams 🍠) 
- multi colored carrots 🥕 
- turnip roots 
- 1 medium size red onion 🧅 (or shallots) 
- 1 whole large garlic 🧄 bulb - whole cloves mixed in with roughly chopped 
- roasted or fresh red peppers 🌶 - I used @caramiaproducts grilled piquillo peppers 
- smoked or regular pitted Kalamata olives 🫒 (optional)
- cherry/grape tomatoes 🍅 
- roasted pepitas (optional) 
- fresh & dried herbs 🌿 - I had fresh parsley & used dried oregano, rosemary, thyme & basil 🍃
- Everything Bagel seasoning 
- extra virgin olive oil ❤️ @carapelliusa organic version 
- sea/kosher salt 
- cracked black pepper 
Side salad:
- mixed lettuce 🥬 
- juice of 1/2 lemon 🍋 
- extra virgin olive oil 
- sea/kosher salt 

Preheat oven to 425. Clean & chop all vegetables: cube potatoes & turnips, cut carrots on the bias to similar size, rough chop the onion, peel the garlic cloves & chop 1/2 the bulb, cut the roasted peppers, rough chop the parsley (setting some aside for the end). Slice the Halloumi into 1/2” slices. I used the tomatoes & olives whole. 

In a Pyrex/ceramic baking pan, drizzle olive oil & add: potatoes, carrots, turnips, onion, chopped garlic & cloves. Drizzle more olive oil over veggies, mix & season well with the herbs, salt, pepper, seasoning. 

Bake for approx. 20 min on top rack & then add: olives, red peppers & Halloumi. Nestle all in between the veggies, drizzle some oil & season again. Put back in the oven for approx. 15-18 min. 

You can pause at this stage, cover & store until ready for dinner. 

Add the tomatoes & bake at 425 for another approx. 12-18 min. until tomatoes blister & Halloumi looks nice & golden. 

Plate, sprinkle with fresh parsley + pepitas & serve with salad 🥗. 

Enjoy! 😋

#inthekitchenwithnora
Lentils & white beans fish stew 
🍲🐟🍅🌱🫒🧅🍃🧄🌶🌿 
A quick & easy + nutritionally dense & delicious dish 😋 

Recipe:

Ingredients:
- Pacific whiting 🐟 (catfish, cod, or any other type of white fish will work too)
- green lentils - approx. 1/2 cup 
- Cannellini or Great Northern beans - 1 can 
- diced fire roasted tomatoes 🍅 - 1 can (you can use fresh or sun dried tomatoes as an alternative)
- 1/2 medium white or sweet onion 🧅 
- 4 cloves garlic 🧄 
- pitted Kalamata olives 🫒 
- capers
- @caramiaproducts grilled/roasted piquillo peppers 🌶 
- juice of medium or 3/4 large lemon 🍋 
- dried & fresh herbs 🌿 (rosemary, oregano, thyme & parsley) 
- extra virgin olive oil 
- 1-2 tbsp @vitalfarms butter 🧈 (optional) 
- 1 cup filtered water (or vegetable/fish stock - if using stock, skip next step & just use 1 & 2/3 cup stock) 
- Approx. 1/2 -3/4 cup of the liquid from @delallofoods Mild Giardiniera (or you can use 1/2 cup water + salt & apple cider vinegar instead) 
- sea/kosher salt 🧂 
- cracked black pepper 
- chili powder 
- shaved Parmesan cheese 🧀 

Finely chop the onion & garlic. Heat up stock/soup pot over medium heat. Add olive oil, then add & sauté onion. Add garlic. Add water & the Giardiniera liquid, season well with salt, pepper & dried herbs. Add the can of diced tomatoes with all the juice. Bring to a boil & add the lentils (rinse them first) & capers. Turn heat down to a simmer & cook on low for approx. 10-12 minutes so lentils are almost but not fully cooked. Then add the rinsed Cannellini/Great Northern beans, roughly chopped roasted peppers, olives, butter (optional) & more herbs. Add the lemon juice. Stir all in & bring back to simmer. Add the fish cut into 1-2” pieces (you can choose to include or not the fish skin, I included here). Gently stir in the fish, add fresh parsley, a little more butter (optional) & season all (salt, pepper, chili powder). Cook for another 3-5 minutes on low until fish is done. 

Suggestion: add some fresh kale 🥬 or spinach 🍃 at the end 

Take off heat, add more parsley & serve with shaved Parmesan on top + (optional) a crusty slice of fresh sourdough. Enjoy! 😋

#inthekitchenwithnora #fishandbeansstew
Meatless Monday - red lentil & quinoa fusilli pasta with a mushrooms 🍄, tomatoes 🍅 & olives 🫒 sauce 🍝

This is a simple but tasty & nutritious dish that is very quick & easy to prepare (approx. 20 minutes total). 

Recipe: 

Ingredients:
- organic red lentil & quinoa pasta 🍝 (you can use regular durum wheat pasta or any other alternatives/low carb versions you prefer; this option was ok but I found I like chickpea pasta better)
- mushrooms 🍄 
- olives (green &/or Kalamata) 🫒
- cherry tomatoes 🍅
- organic tomato paste - 2 tbsp 
- 1/2 medium-large onion 🧅 
- 4 cloves garlic 🧄 
- extra virgin olive oil
- 1 tbsp butter 🧈 (optional)
- fresh or dried herbs 🌿- I used sage, thyme & oregano 
- Parmesan or Asiago cheese 🧀 
- sea/kosher salt 🧂 & cracked black pepper
Side salad:
- mixed lettuces 🥬
- avocado 🥑 (mine was bad so unfortunately I did not get to use it) 
- extra virgin olive oil 
- lemon juice 🍋
- sea salt 

Start by cooking the pasta per box instructions (longest step), cleaning, slicing & chopping all necessary veggies. 
Heat up sauté pan over medium high heat, add olive oil & sauté onions first. Add garlic & mushrooms next. Season & add fresh herbs. Cook mushrooms until they soften, then add the tomato paste, tomatoes & olives. Stir well & add the butter. Taste & season more accordingly. 

Serve mushrooms sauce on top of pasta 🍝 + more fresh herbs 🌿 & shredded cheese 🧀 with a side of the salad 🥗 dressed with some drizzled olive oil, lemon juice & sea salt. 

Enjoy! 😋

#inthekitchenwithnora #MeatlessMondays #vegetarianmondays
Mahi Mahi 🐟 with herbs 🌿 lemon 🍋 capers & garlic 🧄 sauce, sautéed purple broccoli 🥦 & farro + toasted almonds - a simple, healthy & delicious meal 😋 

Recipe: 

Ingredients: 
For the fish: wild caught Mahi Mahi filet 🐟 (cod or other white fish would work too), 4 garlic 🧄 cloves, extra virgin olive oil, capers, lemon 🍋, scallions 🌱, butter 🧈 (optional), fresh rosemary 🌿 & oregano 🍃 - from @alo_farms , sea/kosher or coarse garlic salt, black pepper, citrus herb seasoning (optional). 
For the broccoli: sprouting purple broccoli 🥦 - found it @peachtreecitymarket farmers’ market, (regular broccoli would work too), a little onion 🧅, 2-3 cloves garlic 🧄, lemon 🍋, olive oil, butter 🧈 (optional) salt & pepper. 
For the farro: @bobsredmill farro, salt, butter, slivered almonds. 

Start by cooking the farro per instructions since it will take the longest (approx. 30 minutes). Once the farro is cooked, drain, add a little butter & salt to taste. Toast the slivered almonds in butter & mix them in. 

Rinse & pat dry the Mahi Mahi filet. Lightly pre salt the fish on both sides & let sit while you are preparing the sauce. Sauce: in a bowl mix minced garlic, olive oil, lemon juice, chopped fresh rosemary & oregano, finely sliced scallions, capers, citrus herb seasoning, cracked black pepper & more salt. Whisk together with a fork & pour over fish ensuring it is all well coated. Optional: add unsalted pasture raised butter slices. Top fish with lemon slices. 
Bake in oven at 400 degrees for approx. 12-18 minutes depending on the size & thickness of your filet. Mahi Mahi is cooked once internal temp reaches 137 (take fish out at 134-135 & then let rest in pan for 5 minutes). 

When fish is close to done, start preparing the broccoli. Heat up pan over medium-high heat, then add olive oil or butter. Sauté the onion, then add the garlic. Add the broccoli next & season. Sauté tossing frequently until stalks start getting tender (approx. 5-7 minutes). Don’t overcook the broccoli, you want it to still have a little crunch. Finish off with a splash of lemon juice & a little butter. 

Serve the Mahi Mahi with the broccoli & farro. Enjoy! 😋 

#inthekitchenwithnora
Chicken vegetables stew 🍲 you can cook in the crockpot - easy, tasty & nutritious 🥰😋 

Recipe:

Prep time - 15-20 minutes 
Cooking time - 3 hrs. on high in crockpot 

Ingredients: pasture raised chicken thighs 🍗, organic turnip roots, multicolored carrots 🥕 , yellow squash & zucchini 🥒, 1/2 red onion 🧅 , 4-6 cloves of garlic 🧄, roasted piquillo red peppers 🌶, sun dried tomatoes 🍅, capers, olives, fresh rosemary 🌿 & basil 🍃 & dried Mediterranean herbs, extra virgin olive oil, balsamic vinegar, country Dijon mustard, sea/kosher salt or coarse garlic salt, cracked black pepper. Optional: sour cream or Greek whole yogurt + lemon juice. 

Bring chicken thighs to room temperature, rinse, pat dry, season with garlic salt & pepper. Pan sear in olive oil for approx. 3 min. per side. Finish off with a splash of balsamic vinegar & place at the bottoms of the crock pot together with pan drippings. Sprinkle with dried herbs & add a sprig or rosemary. 

Clean, peel & cube veggies. Keep the squash & zucchini on the bigger side since they cook faster than the turnips & carrots. Add the cut veggies & roughly chopped red onion to a mixing bowl. Add the sliced roasted peppers, sun dried tomatoes, olives & capers. 

Prepare the veggies dressing: chopped garlic, roughly chopped fresh rosemary, olive oil, balsamic vinegar, salt, pepper, dried herbs & 1 tbs of mustard. Mix well. 

Pour dressing over veggies & toss until all mixed well. Pour veggies on top of the chicken in the crock pot & top with a little more rosemary. 

Cook on high in crockpot for 3 hrs. Once done, give everything a quick mix and serve in bowl with some fresh basil + (optional) 1 tbs of sour cream or Greek whole yogurt mixed with a little lemon juice & salt. 

Enjoy! 😋

#inthekitchenwithnora
A quick version of pork posole 😋🍖🧅🧄🌶🥬🍅🧀🍋🌱🍃

If you make a large pork shoulder in the crock pot, then there are many other dishes you can easily throw together throughout the week utilizing that meat & saving yourself time. 

The pork will take approx. 6-8 hrs. in crock pot. The posole approx. 15-18 min. 

Recipe:

Ingredients: 
For the meat: pork shoulder, carnitas seasoning (@sietefoods found it @sprouts ), paprika, chili powder, sea salt, oregano, onion & lemon. 

For this variation on posole (if you are looking for an authentic version of this delicious dish, this is not it, but I do try to honor the spirit of it) - quantities listed will produce 2-3 servings, so adjust accordingly: 
3 cups organic low sodium chicken or vegetables stock, 1 can diced tomatoes & green chiles, 1 can @juanitasfoods Mexican style hominy, 1/2 medium onion, 4 cloves garlic, juice of 1 lime, kale (from @mancelife beautiful garden), cumin, Mexican seasoning blend, oregano, sea/kosher salt. 

For the toppings: jalapeño & sweet peppers, avocado (from my generous friend @jimtastic_baconmaster_n_pizza ), shredded cheese, lime slices. Suggestions: cilantro, shredded red cabbage, sliced radishes, scallions, sour cream, etc. 

Preparation: 

Meat: Place onion slices at bottom of crock pot. Rinse & pat dry pork. Season well on both sides with carnitas seasoning & add (to taste) a little more sea salt, paprika, chili power & dried oregano. Place on top of onion slices & add lemon slices. Cook on low for approx. 6-8 hrs. depending on size of meat. Shred meat apart with 2 forks once done. 

Posole: Over medium heat, heat soup pot, add a little olive oil. Sauté the onions, then the garlic. Add the diced tomatoes & green chiles. Mix well, add stock, then rinse & add the hominy. Season well & bring to a boil. Turn down heat to a simmer & add carnitas. Squeeze the juice of one lime in & cook on low for a couple of minutes so flavors blend well. Take off heat & add the roughly chopped kale. 

Serve with the toppings & slice of lime. 🍲Enjoy! 😋

#inthekitchenwithnora
Are you trying to eat more vegetables? Trying #meatlessmondays ? 
If yes, here is how to make a quick but satisfying mushrooms hummus wrap 🌯🍄🌱🍅🧀🫓

Recipe:

Ingredients: 

Wraps 🌯: shiitake mushrooms 🍄, yellow squash  or zucchini, @foodforlifebaking Ezekiel sprouted flourless tortillas 🫓, garlic hummus, tomatoes 🍅, peppers 🌶, red onion 🧅, 2-3 garlic cloves 🧄, @alo_farms cucumber 🥒 greens 🌱, Greek olives 🫒, a semi soft cheese 🧀 (optional), @bragg liquid aminos, extra virgin olive oil, umami seasoning, black pepper. 

Side salad 🥗: mixed lettuces 🥬 drizzled with olive oil, lemon 🍋 juice & sea salt. 

Start by prepping the veggies: clean & slice the mushrooms & yellow squash, chop the onion & thinly slice the garlic. Slice the tomatoes, peppers, olives & cheese. 

Heat up sauté pan over medium heat, add olive oil & throw in the onions. Sauté for 2 minutes until they start getting translucent. Add the mushrooms & sauté. After the mushrooms start sweating, add the yellow squash or zucchini & the garlic. Season with the umami seasoning (miso paste, some dried herbs, tapenade, chili pepper, nutritional yeast would work too if you don’t have umami seasoning but careful with using salt if you will be adding the liquid aminos). Continue cooking over medium heat until squash is almost done, then add a splash of liquid aminos (low sodium soy sauce works too), some cracked black pepper, stir all & take off heat. 

As you are approaching the end of cooking the mushrooms, start warming up the tortillas so they are ready to use as soon as veggies are done. 

Spread hummus on the tortillas, add the mushrooms & squash, the sliced olives, cheese, tomatoes, peppers & the cucumber greens. 

Serve with the a side of the mixed lettuces salad. Enjoy! 😋

#inthekitchenwithnora #vegetarianmondays
Salmon 🐟 & clams + greens 🥬 coconut 🥥 soup 🍲 to warm you up on a chilly winter evening 😋 
Quick, easy, nutritious & flavorful💥 

Recipe:

This is a pretty forgiving recipe that allows for variations so feel free to substitute/add based upon what you have available. Some suggestions included below. 

Quantities, where included, are based upon 2 large servings so add more/less depending on taste & how many people you are cooking for. 

Ingredients: 2 filets wild caught fresh or frozen salmon 🐟, 1 can wild caught whole baby clams + the juice, 3 cups organic chicken/fish/vegetable stock, 1 can organic coconut cream or full fat coconut milk 🥥, 3/4 medium sized zucchini 🥒 (green beans), 2/3 Aurora sweet long pepper 🌶, kale 🥬 from @mancelife (collard greens, bok choy, spinach), jalapeños/Thai chiles, 1/2 medium red onion 🧅 (shallots), 4 garlic cloves 🧄, 3” fresh ginger, 1 lime, micro/regular cilantro 🌿 (Thai basil, lime leaves, parsley, scallions), 1 tsp coconut 🥥 oil, flaky garlic or kosher/sea salt 🧂, lemon pepper seasoning, chili garlic sauce, chili oil & black pepper. 

Start by cleaning, chopping & cutting all ingredients since the cooking will be quick: finely chop the onion, garlic & jalapeño, finely slice the ginger & red pepper, roughly chop the kale, quarter & then thinly slice the zucchini. Remove skin from the salmon, cut into 1.5” pieces & salt. 

Set aside some slices of pepper, chiles & cilantro, etc. to use as garnish. 

Heat up soup pot over medium heat. Add coconut oil. Sauté onions 1-2 min until they start becoming translucent, then add the garlic, jalapeño & ginger. Continue sautéing until fragrant. Add the stock & bring to a boil. Add the coconut milk/cream & bring back to boil. Turn heat down to a simmer & add the zucchini, salmon, clams + juice. Add juice of 1 lime. Season with salt & lemon pepper (to taste). Let simmer until fish cooked, 3-5 min. Add the kale & take off heat. Add chili garlic sauce (to taste) + cilantro. 

Ladle soup into bowls & top with garnishes. Serve with slices of lime & chili oil so each can add to desired spice level 😁 - mine 🔥 @q_the_coach 🚫 😆 

Enjoy! 😋

#inthekitchenwithnora
Variety is the spice of life, especially when focusing on eating healthy ♥️💚💛🧡💜. Makes it easier to stay consistent since it prevents your taste buds from getting bored. So here is another option on how to prepare a delicious & nutritious fish 🎣 dinner 🍽. 

Red snapper 🐟filet with lemon 🍋 garlic 🧄 olives 🫒 roasted red peppers 🌶 & kale 🥬 served with roasted purple potatoes 🥔, cauliflower & crispy chickpeas 😋 So much flavor & fun texture in this dish 🤤

Ingredients: 
Fish: wild caught red snapper 🐟 filet from @got_seafood_atlanta , 3-4 cloves garlic 🧄, Greek olives 🫒 (green &/or Kalamata), capers, roasted red peppers 🌶, kale 🥬, 1 lemon 🍋, olive oil, salt 🧂 & pepper. 
Veggies: purple potatoes 🥔, cauliflower, 1/2 onion 🧅, 2-3 cloves garlic 🧄, 1 can organic chickpeas, olive oil, paprika, S & P. 

Start by roasting the potatoes & cauliflower: cube potatoes, break cauliflower into florets, rough chop the onion & garlic, toss with olive oil, paprika, S & P. Roast at 425 for approx. 40 minutes. 

Drain & rinse the chickpeas. Dry them thoroughly next (between 2 towels, gently dry them so NO moisture left). Then toss them with olive oil & salt. Roast in oven at 425 for approx. 30 min (start checking on them at 20).

Rinse & pat dry fish. Season with salt & pepper on both sides. Drizzle olive oil in a baking pan & place fish in the middle. Drizzle olive oil over fish, squeeze juice of 1/2 lemon, then add chopped garlic, the sliced olives, capers & roasted red peppers. Top with lemon slices. Place the roughly chopped kale around the fish & the squeezed lemon pieces in the corner. Season all lightly. 
Bake at 425 for approx. 11-15 minutes until fish reaches approx. 131. Take out & let rest for 5 minutes (interior fish temp should reach desired temp of 135-137 during resting). 

Plate: potatoes & cauliflower first, add some crispy chickpeas, top with fish & kale + lemon pan sauce. 

Enjoy! 😋

Use the leftover chickpeas as a healthy snack. 

#inthekitchenwithnora
Savory ground lamb 🥩 with cherries 🍒, mint 🍃 & rosemary 🌿 + roasted butternut squash 😋 - a healthy & tasty alternative to pasta & meat sauce 🍝 - served with a mixed greens 🥬 salad 🥗 

Ingredients: free range ground lamb 🥩 - found it @sprouts , frozen organic cherries 🍒 , slivered blanched almonds, organic tomato 🍅 paste, onion 🧅, garlic 🧄, fresh mint 🍃 & rosemary 🌿 + cucumber micro greens 🌱 (optional) - all from @alo_farms , butternut squash, olive oil, shaved Parmesan 🧀, pumpkin pie spice, cinnamon, salt 🧂 & pepper. 

Side salad: mixed lettuces, a drizzle of olive oil, juice of 1/3 lemon 🍋 & salt. 

Start by roasting the butternut squash. Wash & dry squash. Using a sharp knife 🔪, cut ends & then length wise. Scoop out seeds, flip over & cut into approx. 1” slices, then cut those into cubes. Toss lightly with olive oil, salt, pumpkin pie spice & cinnamon. Spread out on baking sheet & roast in oven at 425 for approx. 35-40 minutes until squash is tender. 

Meat sauce: 
Finely chop approx. 1/2 medium onion & 4 garlic cloves. Prepare the herbs (clean & roughly chop the mint & rosemary, gently rinse & dry the cucumber micro greens). I was pretty generous with the herbs & used approx. 2-3 tbsp. of the mint & rosemary each. Save the cucumber greens for the very end. Cut the cherries into 1/4. I used approx 2/3 of a bag of frozen cherries. 

Heat up sauté pan over medium 🔥, add olive oil. Sauté first the onions, then once onions start getting translucent, add the garlic, then the ground lamb. Season & add approx. 1/3 of the mint & rosemary. Once the meat is almost fully browned, add the cherries 🍒 + approx. 2-3 tbsp of tomato paste + another 1/3 of the herbs. Continue cooking on low for another 1-2 minutes so all flavors blend well. 

In a separate small sauté pan, heat up olive oil & toast the slivered almonds. Add the toasted almonds to the meat sauce & mix well. Take off heat & add last 1/3 of the herbs. Taste & add more salt, if needed. 

In a shallow bowl, add first the roasted butternut squash, then the meat sauce, then shaved Parmesan. Top with the cucumber greens. Serve with the mixed lettuce salad. 

Enjoy! 😋

#inthekitchenwithnora
When your friends & neighbors are generous and you have some lovely greens 🥬, eggs 🍳 , avocados 🥑 & purple broccoli 🥦 = breakfast bowl 🍲 that is super delicious & oh so nutritious! 😋😋😋 
#gratefulheart 🙏🏽♥️ #happytummy 

Recipe: 

Ingredients: kale & collard greens 🥬, I got these lush beauties from @mancelife , farm fresh eggs 🥚 from @sowinlovefarm , avocados 🥑 from generous friends in Cali @jimtastic_baconmaster_n_pizza , purple broccoli 🥦 from @peachtreecitymarket , garlic 🧄 from my friend @purplpashon , onion 🧅, cheese 🧀, tomatoes 🍅, lemon 🍋, olive oil, salt 🧂 & pepper. 

Slice approx. 1/3-1/2 medium onion, chop 4 cloves of garlic, clean & roughly chop the kale & collard greens, cut the tomatoes, slice & cube the avocado & cut the cheese. 💨😉😆 

In a sauté pan over medium heat, start by sautéing the onions in some olive oil. Add the garlic. Then add the broccoli & continue to sauté. Squeeze the juice of approx. 1/3 lemon over the broccoli. Add the 2/3 of the kale & all the collard greens next. 

In a separate pan, fry the eggs in some olive oil or butter. 

Once greens start softening, transfer all to salad bowl. Add the remaining 1/3 of the raw kale & mix. Then add the cheese, tomatoes & avocado. Season all well & drizzle with more lemon juice. Toss gently until all mixed well. 

Plate the greens & top with the sunny side up eggs. Enjoy! 😋 

#inthekitchenwithnora
Roasted lemon 🍋 garlic 🧄 herb 🌿 chicken breast 🍗 + fingerling potatoes 🥔 & cauliflower + kale 🥬 & red cabbage 🍃 salad 🥗 

Recipe: 

Ingredients: pasture raised, bone-in chicken breasts, fingerling potatoes 🥔, 1/2 head of cauliflower, medium-small onion 🧅, 4-6 cloves of garlic 🧄 , olive oil, 1 large lemon 🍋, fresh thyme 🌿, kale 🥬, red cabbage, @alo_farms micro greens 🍃, scallions 🌱, salt 🧂 & black pepper. 

Preheat oven to 425. Bring to room temperature, rinse & pat dry the chicken.  Chop/mince garlic. Make a quick marinade of olive oil, juice of 1/2 lemon, the garlic, thyme, salt & pepper. Place chicken in roasting pan, coat it & rub it well on both sides with the marinade. 
Roughly chop up a smaller onion. Toss fingerling potatoes with onion + olive oil, salt & pepper and add to the pan around the chicken. 
Clean up 1/2 cauliflower head, dry it, partition into florets & lightly brush with a little olive oil. Add to pan, season everything & sprinkle more thyme. 

Bake in the oven on top rack for approx. 30-35 minutes basting half way through. Roasting the cauliflower on top rack will help caramelize it a little & give it a nice sweetness. 
Chicken is cooked when internal temp reaches min. 165. Take out & let chicken rest for 8-10 minutes before cutting. 

For the kale salad, clean up & chop kale, thinly slice red cabbage, cut scallions. Add all, plus micro greens to a bowl.  Wait to dress until ready to serve. Drizzle with olive oil & juice of 1/2 lemon + sprinkle with sea salt. Toss well. 

Slice the chicken, plate & drizzle well with pan juices. Serve with the fingerling potatoes & cauliflower + the salad. 

Enjoy! 

#inthekitchenwithnora
When you want something cozy, flavorful & super easy (20 min to prepare):
Mushrooms 🍄 Steak 🥩 & Kale 🥬 Ramen 🍜 

Dish allows for a lot of variations so feel free to experiment. I included suggestions for substitutions () below. 😁

Recipe: 

Ingredients: king trumpet, clamshell & enoki mushrooms (shiitake, porcini), grass fed steak 🥩, organic mushroom broth (vegetable, ramen broth), small onion 🧅, garlic 🧄, (shallots, scallions, leeks), ginger, jalapeño/chili pepper 🌶, kale 🥬 (bok choy, spinach, thinly sliced cabbage), rice/ramen noodles 🍜, Bragg liquid aminos (soy sauce, tamari), olive/avocado oil, sesame oil, chili oil. Optional: salt & pepper, chili flakes, sesame seeds. 

Start by chopping & staging all the ingredients. Chop 3/4 & thinly slice 1/4 of sweet onion. Chop 4 cloves garlic & thinly slice 2. Peel, chop 1/2 & thinly slice 1/2 of 1” of fresh ginger. Thinly slice 1/2 jalapeño (to taste). Thinly slice steak. Cut the king trumpet mushrooms on the bias approx. 1” pieces. Separate the clamshells & enoki.

In a soup pot, heat up a little olive or avocado oil. Quickly sauté the chopped onion, then add garlic & ginger. Add the mushrooms & continue sautéing until they start softening (don’t fully cook them since they will finish cooking once you add broth). Add a splash of liquid aminos & stir well. Then add the mushroom broth and bring to a boil. Add the noodles next.  They only take approx. 2-4 minutes to cook so be ready to cook the steak as soon as you have thrown them in. Noodles can be cooked separately, if you prefer or if using thicker noodles. 

Heat up olive oil in a sauté pan. Add the thinly sliced onion, garlic & ginger and sauté stirring frequently until fragrant (approx. 1 min). Add the thinly sliced steak. Once surface of the steak starts browning, add some sliced jalapeños/chilis, a splash of sesame oil & liquid aminos. You want the steak to still be a little rare. 

Once the noodles have cooked, take soup off heat & add the kale. Stir kale in. 

Add the mushrooms, kale & noodles broth to a bowl. Then the steak & its sauce. Top with a little more sliced jalapeños, scallions & chili oil. 

Enjoy! 😋

#inthekitchenwithnora
Honey, maple, herbs & orange slow cooked pork loin 🍖🍯🍊🍃+ roasted rosemary 🌿potatoes 🥔 & carrots 🥕 + red cabbage 🥬 cucumbers 🥒 & peppers 🌶 salad 🥗 = a delicious 🤤 yet surprisingly easy to make dinner 🍽 

Recipe:

Pork: pork loin 🍖, honey 🍯 maple BBQ sauce (when using BBQ sauce, it is really essential to choose one with natural ingredients & avoid brands with added sugar, high-fructose corn syrup or other processed ingredients & additives), onion 🧅, garlic 🧄, 1 orange 🍊, fresh herbs 🌱🌿🍃 (sage, thyme & rosemary), salt 🧂, pepper, paprika & garlic herb seasoning. 

I cooked the pork loin in the crock pot which means you will need to do this part 6-8 hours before dinner time. Luckily, it takes minimal effort since the crock pot does the majority of the work. 😁 
Line the bottom of the crock pot with thick round slices of onion. Rinse, pat dry & season the meat well on both sides. Place the meat with the fattier side up. Slice 1 orange and place slices on top & around meat. Add the sprigs of herbs & chopped garlic. Cook on low for approx. 6-8 hours, depending on the size of your pork loin. When 1 hour away from being done, add the BBQ sauce. When pork is super tender (careful not to overcook), take out the orange slices & the sprigs of herbs and pull apart the meat with 2 forks. Mix well with the sauce. 

For the potatoes: golden potatoes 🥔, multi colored carrots 🥕, onion 🧅, garlic 🧄, olive oil, rosemary 🌿, salt 🧂, pepper & @thislittlegoat Went to Morocco seasoning. 

Preheat oven to 425. Cut up the potatoes & carrots. Toss with olive oil, garlic, rosemary & seasonings. Place in Pyrex/baking dish & throw in the oven for approx. 40 minutes. 

For the salad 🥗: red cabbage, cucumber 🥒, peppers 🌶, leek 🌱(optional, can use scallions instead), avocado 🥑 oil, red wine vinegar, cilantro 🌿 (optional), salt 🧂 & pepper. 

Thinly slice the cabbage, cucumbers (you can deseed them but it is not a must), peppers & leeks/scallions. Toss with a little avocado oil & red wine vinegar and season with salt & pepper. 

Serve all together & enjoy! 😋

#inthekitchenwithnora
Red fish 🐟 with tomatoes 🍅 & capers in a lemon 🍋 garlic 🧄 & rosemary 🌿sauce served with roasted multicolored potatoes 🥔 

This is a very easy dish to put together & you can definitely use other types of fish (snapper, cod, catfish, halibut, haddock, etc.). 

Red fish @got_seafood_atlanta , herbs @alo_farms, tomatoes & garlic all came from vendors at the local farmers’ market @peachtreecitymarket 

Recipe:

Ingredients: fish 🐟 filet, tomatoes 🍅, capers, 1 lemon 🍋, garlic 🧄 (6+ cloves if you are like me & ❤️ garlic 😁), onion 🧅, fresh rosemary 🌿, olive oil, golden & purple potatoes 🥔, olive oil, 1 tsp of mustard, butter 🧈, salt 🧂 & black pepper. 

The potatoes will take the longest to cook (approx. 35 minutes), so preheat the oven first to 425. Clean the potatoes & cut them into 1/2-1/4” cubes. Chop & slice the garlic (chop for the fish 3-4 cloves & slice for the potatoes 3 cloves), chop the onion, prepare the rosemary (whole sprigs for the fish, just the leaves roughly chopped for the potatoes). Toss the potatoes with olive oil, salt & pepper + sliced garlic & rosemary and throw into oven. When potatoes are done, gently toss them with a little butter (optional). 

Rinse the fish & pat dry. Fish sauce/marinade: olive oil + 1 tps mustard (I used a honey 🍯 Dijon) + 4 cloves garlic + juice of 3/4 of a lemon + salt & pepper. Pour over the fish and let sit to marinate while you prepare the other ingredients. 
Cut the tomatoes 🍅 into slices, remove the seeds & chop the flesh into small cubes (as if you were making salsa). Drizzle more of the marinade on the fish, add the tomatoes, chopped onions & capers. Top the fish with rosemary sprigs & lemon slices. 

Cook in the oven at 425 for approx. 11-14 minutes (depending on the thickness of your filet). Keep a close eye on the fish, you don’t want to overcook it. Fish will be done when internal temp reaches 137-140. Take out & let rest for 5 minutes (fish will continue cooking while resting which is why you want to take it out close to 137). 

Squeeze a little more lemon over the fish, sprinkle with the rosemary leaves from the sprig & serve with the roasted potatoes. 🍽

Enjoy! 😋

#inthekitchenwithnora
Vegetarian meals are not just for vegetarians 😁 Especially these days when quality meat can be hard to find in stores & it’s expensive too. So here is a recipe for a farro, butternut squash, potatoes, portobello mushrooms & zucchini bowl that is satisfying, nutritious & easy to throw together. I served it with a side of tomatoes, peppers & capers salad 🥗 
😋🥔🍄🥒🧄🧅🌿🧀 🍅🌶🌱

Recipe:

Ingredients: 
For the farro bowl: farro, butternut squash, baby golden potatoes 🥔(other types of potatoes will work well too), portobello mushrooms 🍄(you can substitute other types of mushrooms), zucchini 🥒, onion 🧅, garlic 🧄, olive oil, a little butter 🧈 , a smooth & creamy cheddar or Parmesan cheese 🧀, fresh/dried herbs 🌿 (thyme, rosemary, oregano, sage, etc. will all work well), salt 🧂 & cracked black pepper + (optional) an umami seasoning blend. 
For the salad: tomatoes 🍅, multicolored peppers 🌶, capers, scallions 🌱, olive oil, a red wine or apple cider vinegar, salt 🧂 & pepper. 

Preheat oven to 425 & get the farro going. Clean & cut up the veggies. For the butternut squash, trim the ends, cut in half, scoop out seeds, chop into 1” cubes. You do not need to peel the squash. Keep the skin, it is full of nutrients. Cut the other veggies that you will roast to similar size. In a bowl, toss the squash, potatoes, zucchini, onion & garlic with olive, herbs & season well. Spread on a baking sheet. Add the mushrooms (don’t toss the mushrooms with the other veggies since they are more fragile & will break up). Once you have added the thickly sliced portobellos, sprinkle all with the umami seasoning & toss in the oven for approx. 40 minutes until squash & potatoes are tender. 

While the veggies are roasting, prepare the side salad. Slice the peppers & scallions,cut the tomatoes. Place in bowl, add the capers, olive oil + vinegar & season. Let sit. 

When veggies are ready, toss them gently with a little butter (optional). In a bowl, add first the farro, then the roasted veggies & top with crumbles of cheese. Serve together with the salad. 

Enjoy! 😋

#inthekitchenwithnora #vegetarianmeals #vegetarianbowl #vegetariandinnerideas
Think you don’t have time to make a healthy meal? Think again! 😉 Here is quick, less than 20 minutes!, super easy & nutritious dish you can enjoy for lunch or dinner: Mediterranean chicken
🍗🍋🧄🧅🫒🌶🌿 

Recipe: 

Ingredients: pasture raised chicken breasts or thighs 🍗, garlic 🧄, onion 🧅, pitted Greek olives 🫒 (I used a mixture of Kalamata & green olives), roasted red peppers 🌶, lemon 🍋, herbs 🌿, olive oil, stone ground mustard, salt 🧂 & cracked black pepper. 

Start by marinating the chicken at least 1 hour before cooking time. Cut the chicken into 1-1.5” cubes. Marinade: olive oil, garlic, lemon juice, 1 tsp. mustard, salt, pepper & herbs (thyme, rosemary, oregano, tarragon, marjoram, etc. or a mixture will all work well). Let chicken marinate at room temperature. 

Chop the onion & a little more garlic, slice the olives, cut the roasted peppers. 

Heat up a sauté pan over medium heat, add a little olive oil. Sauté the onions, then add the garlic and the chicken + its marinade. Sauté until chicken is almost done, then add the olives, roasted peppers & more herbs. Stir well and cook for another couple of minutes until chicken is done and everything is warmed through. Taste and season again, if needed. 

You can enjoy this dish as is or serve it over zucchini noodles, pasta, farro, wild rice, couscous, or with some fresh baked crusty bread. We had ours with some fresh sourdough & a mixed greens salad. 

Enjoy! 

#inthekitchenwithnora #Mediterraneanchicken #easychickendishes
What do you guys do on a daily basis to help boost your immunity? 
For me, the following are daily essentials: red light therapy + vibration plate, fresh ginger tea, jasmine green tea, nature, movement, apple cider vinegar & lots of veggies. 
I take zinc, magnesium, krill oil, B complex & black seed oil as supplements and try to get a minimum of 7 hours of sleep. 

Ginger tea 🍵 recipe:

Boil filtered water with approx. 1” of ginger root per cup on high for 5 minutes. Lower heat & simmer for another 10 minutes (I like my tea spicy 😁). Add fresh squeezed lemon juice 🍋 (1/2 lemon per cup). I don’t use honey 🍯 in mine but if you need a little sweetness, go ahead. 😁 

Enjoy! Stay healthy my friends! ♥️

#inthekitchenwithnora #stayhealthy #stayhealthyandfit #stayhealthymyfriends
Farfalle with redfish 🐟, broccoli 🥦 & kale 🥬 in a butter 🧈 lemon 🍋 garlic 🧄 & capers sauce 😋 - super quick to make, light, delicious & full of good nutrients 😋

I know that many are hesitant to eat pasta, because “carbs are 👿”, however, on occasion, if you are not gluten intolerant, and if you choose a high quality pasta, go ahead & enjoy it! I used a durum wheat organic pasta. Some of the nutritional benefits of durum wheat: 
- high in fiber 
- high in folate
- low glycemic index 
- rich in protein 
- higher in lutein 
- iron rich (better absorbed by your body when combined with Vitamin C rich foods such as broccoli, kale & citrus) 

Recipe:

Ingredients: farfalle durum wheat pasta, redfish/red drum fish 🐟, 1/3 medium white onion 🧅 , 6 cloves garlic 🧄 , broccoli 🥦 , kale 🥬 , capers, butter 🧈, 1 lemon 🍋 , fresh rosemary 🌿, Parmesan 🧀, salt 🧂, cracked black pepper, zesty citrus herb seasoning & 1 tbsp of olive oil (for the pasta). 

Start by cooking the pasta since that will take the longest. 

Chop up the onion, garlic, kale & rosemary. Cut/separate the broccoli head into smaller florets. Rinse the fish filet, pat dry, season both sides well & cut into approx. 1” pieces. 

Over medium heat, heat up pan, add butter & sauté first the onion, then add the garlic. Once fragrant & onion translucent, add the fish. Once you flip over fish pieces, add the broccoli, capers & rosemary, squeeze the juice of 1/2 the lemon, and lower heat. Sauté for approx. 1 minute & add the kale. Cover & cook approx. 1-2 minutes until kale starts wilting. Add the juice of the remaining 1/2 lemon, a little more butter (to taste), season with salt & pepper, and take off heat. 

Serve over the farfalle with some shaved Parmesan. Enjoy! 😋

#inthekitchenwithnora
Happy New Year! Wishing you all a healthy & delicious 2022! 🥳🎆😋
1st meal of the year - start your year right & make it a healthy one! ♥️
Our brunch - a nutritionally dense breakfast bowl full of good fats, fiber & protein:
farm fresh eggs + purple & golden potatoes 🥔🍠, turnips, leeks 🌱, peppers 🌶, onion 🧅, garlic 🧄, olives 🫒, tomatoes 🍅, avocado 🥑, spicy Pepper Jack 🧀 & fresh herbs 🌿 

Recipe:

Preheat oven to 425. 
Cut up potatoes 🥔🍠& turnips into approx. 1/2” cubes. Cut the leeks 🌱 on the bias into 1.5” pieces, chop the onion 🧅 , slice the garlic 🧄 & peppers 🌶 . Toss all with olive oil, season with salt 🧂& pepper + fresh herbs 🌿 (I used thyme, rosemary & sage). Throw in the oven in a Pyrex/baking dish for approx. 35-40 minutes. 

While the potatoes & turnips are roasting, cut up the remaining items: Greek olives 🫒, avocado 🥑, cherry tomatoes 🍅, Pepper Jack 🧀. 

When potatoes & turnips are done, take them out & add the cheese so it starts melting. Start frying up the eggs 🍳 in a little butter or olive oil. Season eggs with salt & pepper. Add the tomatoes & olives to the potatoes + a little more herbs. 

In a bowl, plate first the potatoes mixture, add avocado, top with the eggs. Sprinkle a little extra fresh herbs on top. 

Enjoy! 😋

#inthekitchenwithnora #breakfastbowl #firstmealoftheyear #happynewyear
Happy New Year! Wishing you all an amazing 2022, filled with good health, delicious dishes, growth & success, laughter & joy! 🥳🎆😋🤍
Thankful for all your support over the past year! 🙏🏽♥️ 
#inthekitchenwithnora #happynewyear2022 #gratefulheart
With this rainy & stormy weather ⛈ I was craving something warm & spicy, so here is my super easy to execute version of Pork Posole 😋🍖🧄🧅🌶🥫🌿 

The crock pot does most of the work, but you will want to allow for 7-8 hours of cooking on low so start the prep in the morning so everything is ready in time for dinner. 😁🍲😋 

I do not claim this is an authentic recipe, I took inspiration from several recipes I found on the net & adjusted. 

Recipe:

Ingredients: approx. 2.5 lbs pork ribs (preferably boneless, mine had bones in them so I had to get those out at the end), 3-3.5 cups of broth, 2 cans of diced green chiles (4 oz cans), 1 can diced tomatoes, 1 can @Juanitas Mexican style hominy, 1 can Great Northern beans, 1 onion, 6-7 cloves of garlic, 1 lime, olive oil, seasonings: salt, chile lime adobo, cumin, Mexican blend, oregano, bay leaf. I did not have any chipotle peppers in adobo sauce or I would have used them (and used less of the chile lime adobo seasoning). Next time. 
Toppings: radishes, cilantro, red cabbage, spicy Pepper Jack, sour cream. You can add avocado, tortillas chips, scallions, hot sauce, etc. 

Start by browning the pork ribs. If you are using boneless, cut up the meat into 1-1.5” cubes. Season well with salt & chile lime adobo. I was pretty generous with the seasoning. Brown in pan with some olive oil over medium-high heat for approx. 4 minutes per side. Add the browned pork to the crock pot. 

Add a little more olive oil to the pan & sauté the onions until softened, then add the garlic. Season well with the various spices. Stir & cook for another minute or so, then add to crock pot. 

Add the hominy, beans, diced tomatoes, diced green chiles. Season again with the salt, chile lime adobo, cumin, Mexican blend & oregano. Add the bay leaf & stock and stir everything so well mixed. Cook on low for approx. 7.5 hours until pork is super tender. Turn off heat, remove the bay leaf & the bones (if you did not use boneless ribs) & add the juice of 1 lime. Taste to ensure the seasoning is well balanced to your taste. Mine turned out perfectly medium-spicy & fragrant. 🤤😋

Plate, add the toppings & enjoy! 

#inthekitchenwithnora
Looking for something light yet satisfying? Try a shrimp 🦐 with zucchini 🥒, cannellini, tomatoes 🍅, roasted peppers 🌶, capers & wild rice 🍚 bowl! Full of bright flavors & super easy to make. 😋

Recipe:

Ingredients: wild caught shrimp 🦐 , 2 medium zucchini 🥒, 1 can cannellini beans (Great Northern beans will work well too), cherry tomatoes 🍅, roasted red peppers 🌶, capers, scallions 🌱, 1/4 large onion 🧅, 4 garlic 🧄 cloves, 1/2 lemon 🍋 or lime, brined peppercorns (optional), butter 🧈, olive oil, salt 🧂, black pepper, zesty citrus herb seasoning (optional) & fresh cilantro or parsley 🌿. 

Get the rice going first since that will take the longest to cook. I used @traderjoes Brown Rice Medley which has long grain brown rice, black barley & Daikon radish seeds, but any wild rice blend will work. Follow the instructions for the type of rice you choose to use. I cooked the rice in some chicken broth left over from soup I made a couple of days ago but water will work well too. Once rice is cooked, add a little butter to it (optional). 

Peel, clean, rinse & pat dry shrimp. Chop the veggies. Heat up sauté pan over medium heat. Add olive oil & sauté in the following order: onions first, then add the zucchini & garlic. Next add the shrimp & season everything. Shrimp cooks fast, so once shrimp is no longer translucent, promptly add the rinsed beans, capers, brined peppercorns & roasted peppers. You can also add 1-2 tbsps of butter at this stage. Stir all well & squeeze the juice of 1/2 lemon or lime over everything. Take off heat & add the tomatoes & scallions. Taste & season more, if needed. Add the cilantro/parsley right before serving. 

Serve the shrimp over the rice & enjoy! 😋

#inthekitchenwithnora #shrimpfordinner #shrimpdishes #shrimprecipes #easyshrimpmeals
Need to make something easy & lighter after all the holiday food you have been enjoying?

Roasted chicken thighs & vegetables to the rescue! 🥘🍗🥬🥔🌶 🧄🧅🌿
This dish practically cooks itself. All the effort you have to put in is chopping up some veggies & preparing the marinade for the chicken. Simple, easy & delicious. 

Recipe:

For all items, choose best quality (farm fresh, organic, pasture raised, local) available, your taste buds & gut will thank you! 

Chicken - marinate for minimum 1 hour in a mixture of olive oil, balsamic vinegar, garlic aioli mustard, salt, pepper & herbs (rosemary, thyme, tarragon or mixture will all work well). 

Veggies - I used Brussels sprouts, baby yellow potatoes, peppers, garlic & onion. Toss lightly with olive oil & season. 

Throw the veggies in the oven first since they will take a little longer. Cook at 400 for approx. 30-35 minutes. 

Roast the chicken thighs in their marinade at same temperature for approx. 20-22 minutes until internal temp reaches 165. Take out & let rest for approx. 7 minutes before slicing. 

Layer first the veggies in the bowl, add the chicken & then spoon the chicken marinade/pan juices over everything. 

Enjoy! 😋

#inthekitchenwithnora #easychickenrecipes #easydinnerideas
Merry Christmas! Wishing you health, love & light! ❤️🤍🎄🕊✨🤍❤️ 
#inthekitchenwithnora
Open faced veggies omelette with feta, avocado & smoked salmon - a quick & easy meal that is nutritionally dense & suitable for any time of the day: breakfast, lunch or dinner. 😋 

Farm fresh eggs 🥚 are one of the healthiest sources of protein you can enjoy. Dish contains 10-12 plants towards your weekly 30 goal. 

Recipe: 

Makes 2-3 servings 

Ingredients:
- 6 farm fresh eggs 
- 1/2 medium red onion 
- 2-3 garlic cloves 
- 2-3 small sweet red peppers 
- 6 spears of asparagus 
- handful of fresh collards 
- handful of Asian greens or spinach 
- 1/2 cup cherry tomatoes 
- 1-2 tbsp pasture raised butter or ghee/EVOO 
- brined feta cheese (optional)
- 1 avocado (optional)
-  smoked salmon/lox (optional) 
- garlic & herb spice mix (salt free) 
- kosher/sea salt 
- black pepper 
- Everything But The Bagel seasoning (optional) 
- fresh or freeze dried herbs - parsley, dill, basil or cilantro (optional) 

Wash, pat dry & chop the veggies. Crack the eggs. 
Melt 1-2 tbsp butter in a sauté pan over medium heat. Sauté the onion first for 3-4 mins., then add the peppers & garlic. Sauté for 2-3 & add the asparagus. The greens go in last. 
When greens start wilting, season everything lightly with garlic & herb, salt & pepper. Add the whisked eggs and lower the temperature to medium-low. Season the eggs & cover pan. Cook for 3-5 minutes & top with crumbled feta, cut tomatoes & fresh herbs. Finish cooking eggs watching so they don’t overcook. 

Cut omelette into pie slices and top with avocado sprinkled with Everything But The Bagel seasoning & smoked salmon. 

Enjoy! 

#inthekitchenwithnora #farmfresheggs #omelettes
Chicken & Okra Stew - with aromatic Caribbean curry spices, this is the perfect dish for a rainy evening - comforting & nutritious! 17-20 plants just in this dish towards your weekly 30 goal 😋🍲

Recipe:

Ingredients (4 servings): 
- 4-6 pasture raised chicken thighs or 3-4 breasts 
- 12 oz. fresh okra 
- 2/3 red bell pepper 
- 2/3 orange bell pepper 
- 3-4 sticks of celery 
- 1 medium sweet or red onion 
- 6 cloves of garlic 
- 4-5 medium carrots 
- 1.5-2 cups of cubed butternut squash (you can use frozen version) 
- 4 cups low sodium organic chicken stock 
- 1 can Black Eyed Peas 
- 1 can diced fire roasted tomatoes 
- 2 tbsp extra virgin olive oil 
- 1 tsp coriander 
- 1-1.5 tbsp Caribbean mild curry powder 
- 1/2 tsp turmeric 
- 1/2-1 tsp cracked black pepper 
- kosher/sea salt 
- fresh parsley 
- fresh cilantro (optional) 
- 1-2 lemons 
- 1 cup ancient grains (optional) 

Wash & pat dry all veggies. Finely chop the onion, mince the garlic, chop the peppers, celery, carrots & okra. If using fresh butternut squash, trim ends, peel & cube. 

In a Dutch oven, over medium-high heat, warm 2 tbsp of EVOO. Sauté first onion for 5 mins. Add the peppers, celery & garlic next & sauté for another 3-5 mins. Add the okra next, stir well. 

Cook for a couple of mins & add chicken. Nestle it between veggies ensuring chicken has direct contact with the pan. Sear for 3-4 mins per side. 

Once you flip the chicken over, add the sliced carrots. Season everything well with salt, pepper, turmeric, coriander & curry powder. Cook for 5-7 mins & add the chicken stock, diced tomatoes & butternut squash. If using fresh, add it when you add the carrots. 

Bring to a boil & lower heat to low. Simmer, covered, for approx. 2.5-3 hours. When stew is 20-30 mins from being done, pull out the chicken & shred it. Add the chicken back to pot, add drained & rinsed Black Eyed Peas, fresh herbs & juice of 1- 1.5 lemon. Stir well. Taste & adjust seasoning, if needed. 

If you want it to be a heartier meal, add ancient grains to pot (cook those separately while stew is simmering). 

Serve with more fresh herbs & lemon juice. 

Enjoy! 

#inthekitchenwithnora #chickenokrastew
Like @q_the_coach likes to say: “We can master anything in life as long as we are INTENTIONAL about what we want to master.” You can definitely eat healthier & feel better as a result! Every day, be intentional with your food choices. Aim to eat as many different plants as you can; your gut, your brain & your heart will thank you! 
We went to Country Gardens Farm this morning to pick up some starts for our garden & grabbed some freshly baked multigrain sourdough (yes, you can enjoy bread periodically, if freshly baked, especially sourdough) + some beautiful mixed greens. I decided to make avocado 🥑🍳🥖🌱toast & a salad for breakfast/lunch (since we fasted this morning). I incorporated seeds & several herbs to ensure every bite was as nutritious & delicious as possible. 😋
Want to learn more? Let’s schedule a consultation or a class. DM me for details. 
#inthekitchenwithnora #eathealthybehealthy #guthealth
Chicken White Bean Chili in Dutch Oven - bursting with flavors, full of healthy plants (20-22 just in this dish!) & easy to make! 🥘

Recipe:

Ingredients (for 4 servings): 
- 4 large pasture raised chicken thighs 🍗
- 1 medium-large onion 🧅 
- 6 larger cloves garlic 🧄 
- 1 1/2 green bell pepper 🫑 
- 2 small cans (4 oz) mild green chilies 
- 1 can (10 oz) diced tomatoes 🍅 & green chilies 🌶️ 
- 1 can (15 oz) Great Northern Beans 
- 1 can (15 oz) Cannellini Beans 
- 1 can (15 oz) Pinto Beans 🫘 
- 4 cups organic low sodium chicken bone broth/stock 
- 1-2 limes 
- 1 tbsp cumin
- 1 tbsp coriander
- 1/4 - 1/2 tsp smoked chipotle 
- 1 tsp garlic powder 
- 1/2 tsp paprika 
- 1 tsp turmeric 
- 1/2 tsp black pepper 
- 1 tsp oregano 🍃
- 1 -1 1/2 tbsp kosher/sea salt (to taste) 
- 2 tbsp extra virgin olive oil 
- 1 tbsp apple cider vinegar 
Toppings:
- 1/2 lime (to taste) 
- fresh cilantro or parsley 🌿 
- shredded lettuce 
- sweet peppers 🌶️ 
- radishes 
- scallions 🌱
- jalapeños 
- shredded cheese 🧀 (optional) 
- sour cream @good_culture 
- avocado 🥑

Wash & pat dry all veggies. Take out chicken thighs & bring to room temp. Pat dry & season them with salt & pepper.

Finely chop the onion, green peppers & garlic. Heat up EVOO in Dutch Oven over medium heat. Add the onions & sauté for 3-5 mins. Add peppers & garlic next. Cook for 2-3 mins & then add the chicken thighs. Sear for 3 mins on each side. 

Add green chilies & diced tomatoes to the pot. Rinse & add the beans. 

Add the bone broth, apple cider vinegar, salt, spices & dried herbs. Bring to a boil, then turn heat to low & simmer for 2-4 hours. 2 hours will be sufficient but I chose to cook mine a little longer for a more robust flavor. 

When chili is done, take out the chicken thighs & add the juice of 1-2 limes to the broth. Let the chicken cool down for a moment, then remove the skin & bones and pull apart the meat. Add the shredded chicken back to the pot. Stir well & taste. Adjust seasoning, if needed. 

Serve topped with shredded lettuce, cheese, radishes, scallions, sweet peppers & jalapeños, fresh cilantro, avocado, sour cream & more lime (all to taste). 

Enjoy! 😋 

#inthekitchenwithnora
For those of you who have asked me about books 📚 on healthy eating/cooking, here are some of my favorites: 

- This is Your Brain on Food by Dr. Uma Nairobi 
- The Obesity Code & The Diabetes Code by Dr. Jason Fung
- Women, Food, and Hormones & The Hormone Cure by Dr. Sara Gottfried 
- Food for Life by Tim Spector 
- Salt Fat Acid Heat by Samin Nosrat 

What are some of your recommendations? Please share below! 

#inthekitchenwithnora #readmorebooks #goodreads
Chicken & Vegetables Stew for a cold 🥶 day - super easy (the crock pot does most of the work), nutritious & delicious 😋 

Recipe: 

Ingredients (4 large servings):
- 8 boneless, skinless pasture raised chicken thighs 🍗
- 1 large eggplant 🍆 
- 1-2 turnips 
- 5 carrots 🥕 
- 3 celery sticks 🌱
- 1 medium red onion 🧅 
- 6-8 garlic cloves 🧄
- 1 1/2 cup of roasted red peppers 🌶️ 
- 1 cup Kalamata olives 🫒 
- 1 can @muirglen organic diced fire roasted tomatoes 🍅 
- 2-3 tablespoons extra virgin olive oil 
- Italian (marjoram, parsley, basil, rosemary, thyme, oregano, savory & sage) fresh &/or dried herbs 🌿 
- garlic powder 
- turmeric powder 
- black pepper 
- kosher/sea salt 
- @good_culture sour cream (optional) 

Clean all veggies, pat dry & chop them. Rub bottom of crock pot with some EVOO & layer the chicken thighs. Drizzle them with some EVOO & season well. Add the sliced roasted peppers, celery & olives. Add the red onion & garlic. Toss the rest of the veggies with some EVOO & season well. Add them to the crock pot. Top with the can of tomatoes & more herbs. 

Cook on low for 2 hours & high for 4 hours. The chicken & veggies will release their juices so no need to add any water or stock. 

Stir well once done. The chicken will fall to pieces it will be so tender and will mix in with everything else. Serve with more fresh herbs, a little sour cream &/or crusty freshly baked bread/wild rice (optional). 

Enjoy! 

#inthekitchenwithnora #chickenstew #chickenvegetablesstew
Some of you have asked me about protein shakes and if I drink them. The answer is yes, I typically have a protein shake right after I strength train 🏋🏽‍♀️ to help feed my muscles. I lift on average 4-6 days a week as part of my workout regiment to ensure I stay strong as I age & protein is essential for maintaining &/or increasing muscle mass. 

I believe it is important to use a quality, clean protein powder. I also put collagen peptides in the shake, unsweetened cocoa powder, banana & unsweetened peanut or almond butter. My exact recipe for 1 person (pictures are for 2 servings):

- 1 scoop grass fed whey protein powder 
- 1 scoop collagen peptides 
- 1/2 scoop unsweetened cocoa 
- 1/2 banana 🍌 
- 1/2 tablespoon unsweetened organic peanut/almond butter 
- 8 oz unsweetened organic almond milk 

#inthekitchenwithnora #proteinshake #proteinshakerecipe
“Mămăliga cu Brânza & Ou” - Polenta with Cheese & Egg 🌽🧀🥚 - my take on a traditional Romanian 🇷🇴 dish - creamy, cheesy, comfort food that makes for a great dinner, or breakfast, on a winter day. 

Recipe (makes 4-6 servings):

Ingredients:

Polenta: 
- 1.5 cups of @bobsredmill organic yellow corn polenta 🌽
- 4 cups whole grass fed organic milk 🥛 
- 3 cups filtered water 
- 8 oz package of fresh mozzarella pearls @belgioiosocheese (in Romania we usually use a combination of sheep cheeses) 
- 1 cup aged sharp cheddar 🧀
- 1/3 cup Parmesan (optional) 🧀
- 6 eggs 🥚
- 1.5 cups whole Greek yogurt 
- 2 tbs pasture raised butter 🧈 
- 3 cloves of garlic 🧄 
- sage 🍃
- rosemary 🌿
- thyme 🌱
- sea salt 🧂
- black pepper 
- garlic powder 
- paprika 
Cauliflower:
- 1 head of purple cauliflower 
- 1 tbs extra virgin olive oil 
- sea salt 
- turmeric 
- black pepper 
- garlic powder
- chipotle powder 

Preheat oven to 475. Get the cauliflower going 1st. Rinse, pat dry, remove leaves. Cut heat into 1” slices. Coat well with EVOO & season. Place on tray with parchment paper & roast for 25-30 mins until cauliflower starts caramelizing. 

In the meantime, make the polenta. Bring 3 cups milk, 3 cups water & 1 tsp sea salt to a boil in medium pot. Whisk in 1.5 cups of polenta & reduce heat to low. Cook approx. 5-7 min stirring frequently until liquid absorbed & creamy. In a small sauté pan, sauté sliced garlic cloves in 1 tbs of butter. Add the garlic & butter to polenta & stir. Remove from heat & let sit covered. 

Butter baking dish & pour in the polenta. Add a layer of the fresh mozzarella pearls. In a mixing bowl, whisk 1 cup milk + 1.5 cups whole Greek yogurt + 2 eggs. Pour over the mozzarella. Season with sea salt, black pepper, garlic powder, paprika & herbs. Add another layer of shredded cheddar & Parm. Crack 4 eggs on top & season all. 

Once cauliflower is done, lower heat to 425. Throw polenta on top rack for approx. 12 mins until egg whites cooked & cheese is melting & bubbling. 

Serve the polenta with the cauliflower & more fresh black pepper. 

Enjoy! 😋

Leftovers can be refrigerated and enjoyed for breakfast/brunch. 

#inthekitchenwithnora #comfortfood
Japanese BBQ Flank Steak with Okra - easy, delicious & super quick dish you can make in an iron skillet that is a nice change from all the Thanksgiving food we will all be having this week 😁 

Recipe:

Prep time 5-10 minutes, cooking time approx. 10 

Ingredients:
- grass fed flank steak 🥩 
- okra 🌱
- sweet peppers 🌶️ 
- onion 🧅 
- garlic 🧄 
- garlic powder 
- EVOO - I used a garlic infused version here 
- @bragg liquid aminos 
- fresh/dried herbs 🍃- I used @litehousefoods freeze dried salad dressing mix 
- Bachan’s Japanese Yuzu BBQ Sauce @trybachans - this BBQ sauce is cold filled, absolutely delicious & the key ingredient to this dish! 

Clean & pat dry okra. Trim stem ends & slice in half lengthwise. Slice the red onion, mince the garlic, cut the sweet peppers in long strips. 
Thinly slice/shave the flank steak. 

Heat iron skillet over medium-high heat. Add the EVOO & place okra seeds face down. Sprinkle with garlic powder & cook for 3-5 minutes until edges start browning & crisping. 

Turn okra over, add the garlic, peppers & onions and continue sautéing for a couple of minutes. Drizzle with a little liquid aminos (lightly since the BBQ sauce is also salted). Add herbs. 

Add the shaved steak & sprinkle with a little more garlic powder & herbs. 

The steak, especially if thinly shaved, will cook quickly so don’t step away. When steak almost ready, add the Bachan Yuzu BBQ sauce & finish cooking. 

Note: if you want more veggies, which I did, I cooked 2 batches. First batch of veggies, once done, I placed in a bowl & drizzled with a little Bachan Yuzu BBQ sauce while making the 2nd batch. I added the beef while cooking the 2nd batch & mixed all once 2nd batch was done. 

Plate and enjoy! 😋

#inthekitchenwithnora #easydinnerideas #japanesebbqbeef #beefandokra #okrarecipes
Baked Red Pears 🍐- a delicious healthier bite of sweetness that you can enjoy as a breakfast or dessert 😋 

Recipe:

Ingredients:

- red pears (other types of pears 🍐 or apples 🍎 can work well too) 
- coconut 🥥 oil or grass fed butter 🧈 
- cinnamon (you can use nutmeg, cloves, cardamom or other spices instead of or in addition too) 
- raw unfiltered honey 🍯 
- whole Greek yogurt 
- granola - I used @bobsredmill Maple Sea Salt here 
- shaved almonds (optional, you can use other nuts or seeds if you prefer) 
- dates or other dried fruit you may enjoy (optional) 

Preheat oven to 425. 
Wash, dry & halve pears. Scoop out the seeds. 
Coat the bottom of a baking dish with coconut oil or butter. I also rubbed some on the pears. Lay the pears face up. You can trim a little off the bottom of the pears if really round so pear halves lay well face up. 
Sprinkle pears with cinnamon. 

Bake on top rack for approximately 20-25 minutes until pears are soft, fragrant, they start releasing their juices & tops brown a little. 

While pears are baking you can get the rest of the ingredients ready: granola, shaved almonds, dried fruit, yogurt, honey. 
Whip the whole Greek yogurt with some honey so creamy and slightly sweet. You can add some cinnamon too if you want a more intense cinnamon taste to everything. 

Once pears come out of the oven, drizzle with honey and serve with the whipped yogurt, nuts, fruit & granola. Enjoy! 😋

If you will not enjoy right away, once pears are baked, store them in an airtight container in the fridge. Reheat them and follow the rest of the steps. 

Let me know how you like them if you make them! 

#inthekitchenwithnora #healthytreats #bakedpears
Beef Stew 🥩🧅🧄🥕🍠🥔🍅🌱🍎🍃- a hearty, flavorful & nutritionally dense meal for fall that you can make in your crockpot 😋

Recipe - 30 minutes prep, cooking time 7 hours on low in crockpot 

Ingredients: 
- grass fed beef stew meat 🥩 ( I used 2 lbs for 4 large servings) 
- 1 medium onion
- 6-8 cloves of garlic 🧄 
- 2-3 stalks of celery 
- 2-3 heirloom tomatoes 🍅 (or you can use crushed/diced canned tomatoes 🥫)
- 5 medium golden potatoes 🥔 
- 2 medium sweet potatoes 🍠 
- 4 large carrots 🥕 
- 2 apples 🍎 
- 4 cups organic beef broth 
- 3/4 cup red wine 🍷 
- EVOO 
- 2 TBS Worcestershire sauce 
- kosher/ sea salt 🧂 
- peppercorns & cracked black pepper 
- dried herbs: rosemary, thyme & bay leaf 🍃 
- fresh parsley 🌿 
- fresh baked crusty sourdough bread 🥖 (optional) 

Clean & chop all veggies: finely chop onion & garlic, slice the celery, peel & cube potatoes, carrots & apples (approx. 1/2-1”), cut the tomatoes. 

Start by seasoning & browning the meat in EVOO (approx. 2-3 min per side) over medium heat, then add to crockpot. Sauté the onions, garlic & celery in the same pan, season, add to crockpot. 

Add the wine, Worcestershire sauce, 
beef broth, potatoes, apples, carrots & tomatoes. Add the peppercorns, herbs (to taste, I was generous) & a little more kosher salt (to taste). 

Cook on low for 7 hours stirring occasionally until meat is super tender, veggies are fully cooked & sauce has thickened. 

When ready, sprinkle with rough chopped fresh parsley & serve with some fresh, warm, crusty bread. 

This dish keeps well in the fridge for 3-4 days. I store mine in quart sized mason jars 🫙 since they are airtight. 

Enjoy! 😋

#inthekitchenwithnora #beefstew
Low Carb Quesadillas + Shrimp, Asparagus, Corn & Red Peppers 😋
 🫓🦐🌱🌽🌶🧅🧀🍃🫓
Easy, versatile, can be made ahead of time & kid friendly! 

Recipe: 

Variations:  chicken, pork, beef, fish, etc. Vegetarian - black beans, mushrooms, tofu. Veggies - broccolini, cabbage, spinach, zucchini, etc. Cheese - any good melting cheese (Colby, Monterey Jack, Cheddar, Gruyère, Swiss, Fontina, Provolone, Mozzarella, Havarti, Gouda etc.). Choose your herbs (cilantro, basil, parsley, oregano, rosemary, thyme, etc.) based upon the fillings to highlight the flavors.

Ingredients: 

- low carb tortillas 🫓 - I used Ole Xtreme Wellness large wraps @olemex_labanderita 
- wild caught Argentinian red shrimp 🦐 
- Gruyère & Jalapeño Monterey Jack shredded 🧀
- asparagus 🌱 
- corn 🌽 (fresh/frozen) 
- peppers 🌶 
- red onion 🧅 
- garlic/garlic powder 🧄
- EVOO 
- kosher/sea salt
- chipotle/chili powder 
- cumin 
- dried oregano 🍃
- fresh cilantro 🌿
- Good Culture sour cream @good_culture 
- Mateo’s Salsa @mateos_salsa 

Preheat oven to 425. 

Clean & pat dry shrimp & veggies. Cut shrimp & asparagus into bite sizes, chop onion & peppers, mince the garlic. Rough chop the cilantro. Sauté veggies & shrimp in EVOO over medium heat (add to pan in following order: onion, then garlic, then asparagus, red peppers & corn, then shrimp). Season all well & add the fresh herbs at the end. If you pre-make the filling, just add the fresh herbs when you add to tortillas. 

Lightly oil a sheet pan with EVOO. Place tortilla in pan & slide around so it gets coated with EVOO. On half the tortilla add layer of shredded cheese. Add the filling (don’t layer too thick) & top with more cheese. Fold over tortilla so you form a half moon. Repeat process. 

Place in oven on top rack & bake for approx. 7-8 min. Flip tortillas over & bake for another 5-7 min. Take out, place on cutting board, let cool for a couple of min., then cut into triangles. Serve with your favorite salsa/dipping sauce +/- sour cream. 

If you are making these for meal prep, they will last for approx. 2-3 days in your fridge in an airtight container. 

Enjoy! 

#inthekitchenwithnora #healthyquesadillas
Farm fresh eggs 🍳 are an excellent source of protein & essential nutrients. Eggs can be eaten any time of the day, not just for breakfast. Here is a super nutritious meal (good protein + healthy fats + fiber) you can enjoy for breakfast, lunch or dinner, and feel confident you are doing something good for your mind & body! 💛

Farm fresh eggs cooked in 🍳 extra virgin olive oil + roasted sweet potatoes 🍠, Brussels sprouts & okra tossed with olive oil, kosher salt, chipotle, paprika & garlic 🧄 powder & cooked at 450 degrees in the oven (20-25 min for the potatoes, 20 min Brussels sprouts & 15-17 okra) + a side salad of butter leaf lettuce 🥬 , red onion 🧅& blue cheese 🧀 lightly tossed with avocado oil, apple cider vinegar & kosher salt 🥗

Want to learn more? Message me and let’s set up a consultation. 

#inthekitchenwithnora
When you will have a physically demanding day & don’t feel like eggs (which I love btw ❤️🥚) for #breakfast - old fashioned oatmeal (NOT quick oats which are much more processed) + peaches 🍑, banana 🍌, blueberries 🫐, dates, flax seeds, a little granola for extra crunch & drizzle of raw honey 🍯 

#inthekitchenwithnora #breakfastideas #oatmealbowl
So I have officially been converted to a fan of OKRA!! 💚😋 💚

This most nutritious yet maligned vegetable used to be one of the very few items I used to say I disliked “because it is slimy”. It was slimy because the person who made it for me the first time did not know how to cook it! 🤷🏽‍♀️🤦🏽‍♀️ That’s what @sowinlovefarm & @elevatefarmsllc kept telling me… (thank you ladies for your persistence & defense of okra goodness). 😁

So, when my friend Aleta was kind enough to bring me some #okra from her garden, thank you, Aleta! 🙏🏼😊; I decided it was finally time to give it a try. 

I looked up #okrarecipes & came across this one (included in the pictures) from @norufus - it was quick, easy & the flavors seemed up my alley. The only thing I changed (because I did not have smoked paprika, only regular) is to use chipotle powder to add smokiness & heat (vs. cayenne pepper). 

It turned out so good 😋🤤 I almost ate it all immediately. Gave some to @q_the_coach to try (another former okra hater) & he loved it too! 

So, what I am saying is: 
1. If there are any healthy things you don’t like, try a different method of cooking them. You may find yourself surprised to love them. 💚
2. I am definitely planting okra next season! Lots & lots of okra. 😆❤️

#inthekitchenwithnora #okralove #okraloversunite #formerokrahater #okraisthebest #okraisgoodforyou #okraisdelicious #loveokra #keeplearning #keeptrying #keepcooking #changeisgood
Has anyone else tried grilling carrots? 🥕😁 Sooo good, sweet & savory! 🧡

Did I mention how much I love my @greenmountaingrills pellet grill?! ❤️

Grilled wild caught salmon on a bed of pearl couscous & grilled veggies tossed with a ginger honey lime liquid aminos dressing 🤤 

Recipe: 

Ingredients:
- wild caught salmon filets 🍣 (skin on) 
- carrots 🥕 
- zucchini 
- yellow squash 
- corn on the cob 🌽
- red onion 🧅 
- fresh parsley 🌿 
- @bobsredmill Tri-color Pearl couscous 
- EVOO 
- kosher/sea salt 🧂 
- cracked black pepper 
- paprika (optional)
Dressing: 
I was generous with the dressing so it coated the couscous too. 
- lemon 🍋 infused avocado 🥑 oil - 3.5 TBSPS
- 1 small lime 
- Sweet & Tangy rice vinegar - 2 TBSPS 
- @braggs liquid aminos (you can use soy sauce too) - 2 TBSPS
- @mailleus Dijon Original mustard - 1 tsp
- raw honey 🍯 - 1-1.5 TBSPS to taste 
- chives 🌱
- ginger - grated 1-2 tsp to taste 
- kosher/sea salt 🧂 
- black pepper 

On my Green Mountain pellet grill, I cooked all at 425.

Clean veggies. Slice the zucchini & yellow squash into long 1/2” slices. Brush with EVOO. Peel & cut carrots length wise into 1/3 - 1/4 if large (if small, 1/2 them/leave whole). Toss with a little EVOO. Husk the corn, brush with EVOO. 
I did not season my veggies because I wanted to be able to control the saltiness level exactly with the dressing.

I grilled the zucchini & yellow squash 1st (3-4 mins/ side). Then the carrots (7-8 mins/ side) until they get a nice char & start softening but not mushy! 

Corn went on last since I could also cook the salmon at same time. Rotate your corn until nice & tender with a little char (~15 mins). 

While the veggies are going, get the salmon filets ready. Pat dry, brush with EVOO & season. Cook skin side down for ~ 6-8 mins until internal temp 135. 

Cook couscous per instructions. Toast 1st for more nuttiness. 

Whisk together the dressing ahead so flavors have the chance to blend. 

Cut grilled veggies into 1/2-3/4” pieces, shave the corn off the cob, chop red onion & parsley. Toss all with the dressing. 

Plate. Temp of dish when served should be mildly warm, not hot. 

Enjoy! 😋

#inthekitchenwithnora
Healthy meals can be really quick & easy without sacrificing flavor! Here is an example of an eggs 🍳 bowl that can easily be breakfast, lunch or dinner & takes less than 15 minutes to prepare. 🍽

Farm fresh eggs from pasture raised chickens are amazingly healthy: 
- super nutritious: loaded with 13 essential vitamins & minerals!
- great source of quality protein & fats 
- improve levels of “good” cholesterol 
- filling & help with weight management 

Recipe:

Ingredients:
- farm fresh eggs 🥚 @sowinlovefarm
- leftover red potatoes 🥔 
- portobello mushrooms 🍄 
- sweet peppers 🌶 
- red onion 🧅 
- fresh herbs 🌿 (parsley used here)
- sharp white cheddar 🧀 (optional - you can use @bragg nutritional yeast if looking for a dairy free alternative) 
- Kalamata olives 🫒 
- EVOO @carapelliusa 
- kosher/sea or garlic salt 🧄🧂
- cracked black pepper 

Clean & chop veggies and herbs. Cut up the cheese 😜 & leftover potatoes. Sauté the mushrooms, red onion & peppers in EVOO. Add me the potatoes until they are warmed. Season all & add the parsley. Place in bowl & add the cheese & olives. 
In the same pan you used, add more EVOO & fry the eggs to the desired level. I like mine a little runny so the yolk runs all over the veggies YUM 🤤 but you do you. 😉😁
Top the veggies with the eggs & add more fresh herbs + cracked black pepper. 

Enjoy! 😋

#inthekitchenwithnora #easymealideas #egglovers #eateggs #farmfresheggs
Wild Caught Shrimp 🦐 Gemelli Chickpea Low Carb Protein Pasta Salad 🥗 - super easy, quick, nutritious & delicious for lunch/dinner 🍽😋 

This dish has a lot of easy variations. I included some options below. It keeps well in the fridge for up to 3-4 days. 

Recipe: 

Ingredients:
- Banza @eatbanza chickpea low carb protein gemelli pasta 🍝 
- wild caught jumbo/large shrimp 🦐 @bestseafooddirect 
- celery 🌱 (you can add or substitute cucumbers 🥒, chilled green beans or asparagus) 
- grilled piquillo red peppers 🌶 @caramiaproducts (raw sweet peppers work great too) 
- cherry tomatoes 🍅 
- scallions or finely chopped red onion 🧅 
- fresh parsley 🌿 (basil 🍃) 
- shredded Parmesan/Asiago or Mozzarella 🧀 (optional) 
- extra virgin olive oil 
- lemon 🍋 
- kosher/sea salt 🧂 
- cracked black pepper
You can also add capers or Castelvetrano olives 🫒 if you like them. 
Dressing:
- EVOO - 2-2.5 TBSP 
- lemon juice 🍋 - 1 TBSP 
- white balsamic vinegar - 1 TBSP 
- garlic aioli mustard (Dijon or a French style mustard will work too) - 1 tsp 
- sea salt/kosher salt 🧂 
- cracked black pepper 

Start by cooking the pasta per box instructions. Banza chickpea pasta only takes approx. 7-9 minutes to cook once you added to boiling water. Rinse under cold water, put back into pot, add a little drizzle of EVOO & set 
aside. 
Clean & sauté the shrimp in a little EVOO. Season with salt & pepper. Drizzle with some lemon juice. Set aside to cool. 
Clean & chop the veggies: celery, tomatoes, scallions, parsley. Cut the roasted peppers. 
Mix the dressing. 
Add everything + shredded Parmesan to the pasta pot & mix well (gently). Taste & season more, if needed. 
Plate, sprinkle with a little more  Parm, fresh parsley & cracked black pepper. 

Enjoy! 😋

#inthekitchenwithnora #summerpastasalads #shrimprecipes #shrimpdishes #shrimpastasalad #lowcarb #lowcarbpastasalad #lowcarbpastaideas
The way we nourish ourselves is a representation of the love we have for ourselves. ❤️ 
No matter how simple or fancy the meal, or the occasion, from a bowl of oatmeal by yourself during a busy work week, to Sunday brunch, or a BBQ with friends, food presentation matters. 🍽 🥗🍛
A dish presented in an appetizing manner, will taste better. We eat with ALL our senses. And no day or meal is ordinary, for every moment in life is precious. Eat well my friends! ❤️ 

#inthekitchenwithnora #selflove
A cold & satisfying shrimp 🦐, potatoes 🥔, Armenian cucumber 🥒, sweet peppers 🌶 & green beans 🌱 salad 🥗 for a hot 🌞summer evening. 🍽
This is a great dish to make ahead of time & will keep for up to 3 days. 

Did you know that cooking & cooling potatoes turns some of their digestible starches into resistant starches via a process called retrogradation? Why should you care? 

Resistant starch ferments in your large intestine creating good bacteria & boosting your overall gut health. This increase in good bacteria leads to decreased levels of constipation, lower cholesterol levels & reduced chance of gas pains. Resistant starch keeps your colon healthy & has fewer calories than regular starch. 

Plus, cold potatoes are delicious 😋 

Recipe:

Ingredients:
- wild caught shrimp 🦐 
- golden or red potatoes 🥔 
- Armenian cucumber 🥒 - thank you @sowinlovefarm (you can use any type of crisp cucumber) 
- green beans 🌱
- sweet peppers 🌶 
- scallions 🍃🧅
- fresh parsley 🌿 (dill would work well too) 
- brined feta 🧀 (optional)
Dressing: 
- EVOO - 2-2.5 TBSP 
- lemon juice 🍋 - 1 TBSP 
- white balsamic vinegar - 1 TBSP 
- garlic aioli mustard (Dijon or a French style mustard will work too) - 1 tsp 
- sea salt/kosher salt 🧂 
- cracked black pepper 

Cook & cool the shrimp & potatoes. Blanch the green beans. Chop the cucumbers (remove seeds if using larger variations like the Armenian type), peppers, scallions & parsley. 
Add cubed potatoes & veggies to large bowl & toss with dressing. Add the shrimp & gently mix in. Cool down in fridge for 20-30 minutes (optional). 
When ready to eat, sprinkle with feta (optional), more scallions, fresh parsley & cracked black pepper. 

Serve & enjoy! 😋

#inthekitchenwithnora
Breakfast can be “fancy” or very simple. What truly matters is that you choose fresh, whole foods & quality ingredients. 
🥗🍑🍈🍒🍃🫐🥚

Here, in Georgia, we have access to a lot of small farms, farm stands & farmers’ markets. Shop there vs chain stores as much as you can. You will be supporting your neighbors & eating much better quality food. ❤️

Examples:
1. Farm fresh fried eggs 🍳 @sowinlovefarm (cooked in EVOO) + salad 🥗 with Armenian cucumbers 🥒, tomatoes 🍅, red onion 🧅 & herbs 🌿 + fruit salad with peaches 🍑, cantaloupe 🍈, cherries 🍒, pink pineapple 🍍 & fresh mint 🍃 
2. Omelette with farm fresh eggs 🥚, kale 🥬, peppers 🌶, red onion 🧅, cheese 🧀 & herbs 🌿 (cooked in avocado 🥑 oil) + fruit salad with plums, nectarines 🍑, bananas 🍌, blueberries 🫐, pink pineapple 🍍 & fresh mint 🍃
3. Old fashioned oatmeal @bobsredmill (choose old fashioned or steel cut vs quick oats, they are a lot less processed) cooked in whole organic milk 🥛(you can use filtered water instead) + fresh figs from a friend’s garden + flax seeds + drizzle of local raw honey 🍯 

Eat well, feel well! 

#inthekitchenwithnora #breakfastideas #healthybreakfastideas #healthybreakfast
Back to School Healthy Lunch Box Ideas (no reheating required):

Adjust the examples provided below based upon how adventurous of an eater your child is. I always encourage choosing quality products: farm fresh, organic, pasture raised, local, etc. Avoid seed oils & anything that has added high fructose corn syrup. 

Want to learn how to make these? Contact me & let’s schedule a cooking class! 👩🏽‍🍳 

Hope everyone has a great school year! Learn well & eat well! 🎉📚🥗

Suggestions in pictures above ⬆️ 

#inthekitchenwithnora #schoollunchideas #healthylunches #healthylunchboxideas #cookingclasses #healthymealideas
1 year of moving in anniversary dinner 🎉🍽🥂: 
Red snapper with Milpero tomatillos, cherry tomatoes, Castelvetrano olives, capers, lemon, garlic & fresh parsley + ancient grains & side salad of butter lettuces 🐟🍚🥗 

Recipe: 

Ingredients: 
- fresh wild caught red snapper 🐟@bestseafooddirect
- Milpero tomatillos from our friend Aleta’s garden 🪴 - a miniaturized, berry-like relative of the tomatillo that are milder & sweeter in taste 
- mini cherry tomatoes 🍅 also from our friend’s garden (ours are not quite ripe yet) 
- organic Castelvetrano olives 🫒 from our friend Laurie @sowinlovefarm 
- capers
- lemon 🍋 
- garlic 🧄 
- fresh parsley 🌿 
- organic turmeric ancient grains @tastybite 
- butter lettuce 🥬 @alo_farms 
- extra virgin olive oil 
- Za’atar seasoning 
- Himalayan pink salt 🧂 
- black pepper 

Preheat oven to 375. Oil bottom of deeper baking dish with EVOO, place fish skin face down. Drizzle fish with EVOO, fresh lemon juice, season with Za’atar seasoning (optional), salt & cracked black pepper. Top with Milpero tomatillos, tomatoes, olives, capers, chopped garlic, lemon slices & parsley. Drizzle a little more EVOO over everything & season all again lightly. 

Bake on lower rack at 375 until internal fish temperature reaches 131 (depending on size of fish & your oven this can take approx. 12-17 minutes). Take out & let fish rest for approx. 5 minutes (it will reach 135-137 while resting). 

While fish is resting, heat ancient grains per instructions & toss the butter lettuce salad with some EVOO, lemon juice & salt. 

Serve together & enjoy! 😋

#inthekitchenwithnora #anniversarydinner #redsnapper #freshfishdinner #cookinghealthy
Seared Ahi 🍣 + Purple Asparagus, Cucumbers, Cabbage & Avocado Salad 🥗 
Super easy, quick & nutritious meal that is a great choice for a hot summer evening. 

Recipe: 

Ingredients:
- wild caught ahi tuna steaks 🍣 
- purple asparagus 🌱
- kale 🥬
- cabbage 🥬 (you can use regular or red cabbage, Napa cabbage or pre-shredded mix with carrots, etc.) 
- cucumbers 🥒 
- avocado 🥑 
- onion 🧅 
- cilantro 🌿 
- EVOO or avocado oil 
- sesame oil (1/2 a tsp) 
- rice vinegar 
- lime (lemon 🍋 will work too) 
- Bragg’s @bragg liquid aminos 
- sea salt 🧂
- black pepper
- sesame seeds (optional) 

To prepare the tuna steaks you will need a good nonstick pan or well seasoned cast iron skillet. Bring the steaks to room temperature, pat dry and season with sea salt & black pepper. Heat up pan over medium-high to high heat. Add EVOO or avocado oil. Sear the tuna on both sides for approx. 1.5-2 minutes max. Tuna should be rare to medium-rare (nice sear on the outside & pink on the inside). Take out of pan promptly & let rest for at least 3 minutes on cutting board while you make the salad. 

For the salad, you will have the cooked veggies: asparagus & kale + the raw veggies: cucumbers, cabbage, onion & avocado. Sauté the purple asparagus in EVOO or avocado oil over medium heat. Add the kale & allow to wilt a little. Season with liquid aminos, sesame seeds & a couple of drops of sesame oil. Add to bowl with the raw veggies. Add a little more EVOO/avocado oil, a couple more drops of sesame oil, rice vinegar, sesame seeds, sea salt, cracked black pepper & fresh cilantro and toss. 

Plate the salad & top with the sliced tuna steaks drizzled with a little liquid aminos. 

Enjoy! 😋

#inthekitchenwithnora #ahitunasteaksalad
Breakfast 🍳 shrimp 🦐 tacos 🌮 for #tacotuesday 

Recipe:

Ingredients:
- wild caught shrimp 🦐 
- farm fresh eggs 🥚 @sowinlovefarm 
- red onion 🧅 
- scallions 🌱
- sweet red peppers 🌶 
- Napa cabbage 🥬 (you can use regular or red cabbage too)
- fresh cilantro 🌿 
- shredded cheese 🧀 
- corn 🌽 tortillas 🫓 (typically these are less processed than flour tortillas, have less fat & more fiber) 
- EVOO or avocado oil 
- sea salt 
- chili-lime seasoning 
- black pepper 
- green salsa (optional - I used a fresh avocado green salsa but choose what you like) 

Clean & chop all the veggies. I made the shrimp first. Peel & clean shrimp. Pat dry. Season with salt & chili-lime seasoning. Sauté in EVOO/avocado oil over medium heat. 

In a sauté pan, over medium heat, add EVOO/avocado oil. Sauté the red onion & peppers first, then add the cabbage. Whisk the eggs & add them. Lower the heat to medium low. Season the eggs. Add the shrimp, then the cheese, part of the scallions & cilantro, black pepper. Scramble all gently. 

In a separate pan, heat up the tortillas. Once warm, plate the tortillas, add the scrambled eggs plus more fresh scallions & cilantro. Top with salsa & enjoy! 😋

#inthekitchenwithnora #breakfasttacos #shrimptacos
One of the things I love the most about this country is its diversity of people, cultures & cuisines ❤️🤍💙

Open-faced omelette with farm fresh eggs 🥚, carne asada 🥩, onions 🧅🌱, peppers 🌶🫑, kale 🥬, cilantro 🌿 & shredded cheese 🧀 + a side of watermelon 🍉 & mimosa 🥂 

A holiday brunch can be an indulgence & still be healthy! ❤️🥳

#inthekitchenwithnora #holidaybrunch #eattherainbow #eatwellfeelwell
Harvest from our garden!! Kale, Bok Choy, Swiss Chard, Collard Greens 🥬🌿🌱🍃 
Can’t wait to cook 🧑🏽‍🍳 with them!! What are you excited to have from your garden? 
#healthygreens #gardenfresh #eathealthybehealthy #inthekitchenwithnora
Every Power Salad 🥗 is designed to ensure a good balance of protein, fiber & healthy fats. The Mason jars 🫙 seal well so the salads stay nice & fresh. Schedule a class with me & learn how to make them! 👩🏽‍🍳 #letscooktogether #inthekitchenwithnora
Vegetarian Chickpea Pasta Power Salad 🥗: quick, nutritious & easy to personalize to your preferences. 🥙 

Some alternate ingredients included in recipe below. 

Recipe:

Ingredients:
- chickpea rotini pasta 🍝 @eatbanza 
- haricots verts (French green beans) 🌱 (peas, zucchini) 
- asparagus (broccolini, cabbage, Brussels sprouts) 
- grilled red piquillo peppers 🌶 @caramiaproducts (tomatoes) 
- dark kidney beans 🫘 (white beans, chickpeas, lentils) 
- roasted cauliflower (eggplant, mushrooms, Romanesco) 
- aged sharp cheddar 🧀 (Parmesan, Asiago, mozzarella) 
- romaine lettuce 🥬 (kale, spinach, arugula) 
- onion 🧅 (shallots, scallions) 
- garlic 🧄 
- fresh herbs 🪴 (parsley, cilantro, basil, oregano) 
- dried herbs 🌿 
- extra virgin olive oil (EVOO) 
- white balsamic vinegar 
- kosher or sea salt 🧂 
- black pepper 

Start by roasting the cauliflower. I had roasted a whole head the day before for another dish & just used what was leftover. If you choose to include roasted cauliflower in yours, make sure to roast it at higher temperatures (415-425) & long enough (25-30 min) that it caramelizes. Taste is so much better! 😋

Cook the chickpea pasta per packaging instructions, rinse, drain, set aside in large salad bowl. 

Clean & slice asparagus on the bias. Clean haricots verts. Chop 1/2 a small onion & 2 garlic cloves. Sauté the onion, garlic, asparagus & green beans in olive oil. Season with herbs, salt & pepper. Don’t overcook the asparagus & green beans, you want them to still have some crunch & maintain their green color. Add to salad bowl. 

Cut the cheese into small cubes or shred it. Slice the red peppers. Rough chop the fresh herbs. Drain & rinse kidney beans. Chop the lettuce. 

Add all ingredients to salad bowl, drizzle with EVOO & white balsamic vinegar + season all again. Mix well & enjoy! 

#inthekitchenwithnora #powersalads #vegetariansalads #easymealideas #healthypastasalad #proteinpastasalad
Vegetarian Power Salad 🥗 for a healthy lunch ❤️
I call them “power” salads because they are packed full of vital nutrients that provide the energy needed to power through the day! 💪🏼🥙🥰 

Recipe:

Ingredients: 
- ancient grains 🍚
- lentils 
- mushrooms 🍄 - sautéed with shallots in olive oil 
- thinly sliced shallots 🧅
- cucumbers 🥒
- aged sharp cheddar 🧀
- Kalamata olives 🫒 
- radishes 
- romaine lettuce 🥬 
- Great Northern white beans 🫘 
- multicolored carrots 🥕 
Dressing: 
- extra virgin olive oil 
- apple 🍎 cider vinegar 
- tsp Dijon mustard 
- fresh or dried herbs 🌿 
- kosher or sea salt 
- black pepper 

Cook the grains & lentils first since they will take the longest. 
Chop all ingredients. 
Sauté the mushrooms. 
Stage everything in a large salad bowl. 
Mix the dressing. 
Pour the dressing into bowl & mix everything well. 
Plate & enjoy! 🥙🍽

#inthekitchenwithnora #powersalads #vegetariansalads #vegetarianlunchideas
A healthy breakfast will help nourish your body & provide you with good energy + mental clarity: 

Farm fresh eggs 🍳@sowinlovefarm + salad 🥗 + freshly brewed hibiscus 🌺 & lemon balm 🍃 iced tea @elevatefarmsllc 

Why? 

- farm fresh eggs 🥚: lutein & zeaxanthin, good for the eyes; choline, good for the brain & nerves;  vitamins A, B, & D, protein. 
- butter leaf lettuce 🥬: excellent source of vitamins A, C, K, calcium, & iron, which help fortify bones & fight off inflammation. 
- avocado 🥑: substantial amount of omega-3 fatty acids, great source of vitamins C, E, K & B6, riboflavin, niacin, folate, pantothenic acid, magnesium & potassium, lutein & beta-carotene. 
- radishes: rich in antioxidants & minerals like calcium & potassium which help lower high blood pressure & reduce the risks for heart disease, good source of natural nitrates that improve blood flow.
- Kalamata olives 🫒: rich in oleic acid, a type of MUFA linked to improved heart health & cancer-fighting properties, good source of iron, calcium, copper, vitamins A & E.
- scallions 🌱: fiber, vitamin K, which helps blood clot & keeps bones strong, vitamin C. Scallions & other allium vegetables may block cancer growth, especially in the stomach. 
- fresh dill 🌿: packed with flavonoids, which have been shown to help reduce the risk of heart disease & stroke, reduces LDL cholesterol levels.
- brined feta 🧀: good source of calcium, riboflavin, zinc, selenium & phosphorus. Contains B vitamins, which support a healthy nervous system, healthy skin & energy production.
- EVOO: very high in monounsaturated fats (good fats) & loaded with antioxidants, the health benefits of olive oil are unrivaled. 
- hibiscus 🌺: rich in antioxidants such as beta-carotene, vitamin C & anthocyanin, fights inflammation, lowers blood pressure & cholesterol, fights bacteria & supports liver health. 
- lemon balm 🍃: can help relieve stress, reduce anxiety, boost cognitive function, ease insomnia & other sleep disorders, relieve indigestion & treat nausea, minimize menstrual cramps.

Eat well my friends! 😋

#inthekitchenwithnora #healthybreakfast
Easy chipotle chicken & hominy bowl 🍲 🍅🥒🌶🧀🥬🍗for lunch or dinner 🍽 

Recipe: 

Ingredients: 
- pasture raised chicken thighs (deboned) 
- @juanitasfoods hominy 
- @tiopelons.salsita Chipotle salsita (smoky, spicy but not too spicy & so good! 😋 I have been using it in everything! dressings, marinades, in my eggs, etc.) 
- Napa cabbage 🥬 (red cabbage would work well too) 
- cucumbers 🥒 
- tomatoes 🍅 
- sweet peppers 🌶 
- radishes 
- spring onion 🧅 
- cilantro 🌿 
- Colby Jack shredded cheese 
- @carapelliusa EVOO (extra virgin olive oil) 
- garlic 🧄 salt 🧂 
- @thislittlegoat Went to Cuba spice mix (optional, in case more heat 🔥 is desired) 
- @good_culture sour cream (optional) 

I did not have any avocado 🥑 but feel free to add it. 😁

Start by cubing (approx. 1” - 1.5” pieces) the chicken thighs & marinating them in the chipotle salsita + a little garlic salt. Set aside & while chopping the veggies. 

Heat sauté pan over medium heat & add EVOO. Add the chicken & cook for 3 minutes before flipping pieces over. Add the chopped bulb part of the spring onion & continue cooking until chicken is done (min 165 internal temp). Add the chicken to a large salad bowl. 

In the same pan, warm up the hominy. Season & you can also add a little more chipotle sauce, if you would like. Add the hominy to the bowl with the chicken. 

Next add the shredded Napa cabbage & mix well. Toss the rest of the veggies into the bowl & mix again. Add the shredded cheese. Taste & season more, if needed. 

Serve with fresh cilantro, avocado &/or sour cream. Enjoy! 

#inthekitchenwithnora #chickenbowl
Power Salad 🥗 Jars 🫙: 

Fully customizable based upon your individual goals and taste buds, these salads are made with farm fresh ingredients & packed full of quality proteins, healthy fats, fiber & other vital nutrients. Plus they are absolutely delicious 😋

Order yours today and start feeling & looking better! 

Or schedule a cooking class & learn how to make them! 🥗

Featured: 

- Shrimp, Asparagus & Goldenberries Power Salad 
- Chickpea Pasta Vegetarian Power Salad
- Mediterranean Chicken Power Salad

#inthekitchenwithnora #powersaladjars
Palmini “pasta” salad 🥗 with lemon 🍋 rosemary 🌿 chicken, cucumber 🥒, red peppers 🌶, spring onion 🧅, olives 🫒 & Parmesan 🧀 - light yet filling, refreshing & nutritious 😋

Thank you @sowinlovefarm for the inspiration & @palmini_official recommendation! 💖

Recipe: 

Ingredients:
- Palmini hearts of pan linguine (only 4g of carbs per serving) @palmini_official
- pasture raised chicken thighs 🍗 (you can use chicken breast or shrimp instead)
- cucumbers 🥒 
- red pepper 🌶 
- Castelvetrano olives 🫒 
- spring onion 🧅 
- Italian parsley 🌿 
- lemon 🍋 
- dried rosemary 🌱
- EVOO @luciniitalia
- apple cider vinegar @bragg
- kosher/sea salt 
- black pepper 

Start with cooking the chicken since this step will take the longest. Clean, pat dry & cut the chicken thighs into 1” pieces. Season chicken with kosher salt & black pepper. 
Over medium heat, heat up sauté pan, add olive oil. Add the chopped bulb part of the onion & sauté for a couple of minutes. Add the chicken & the rosemary (to taste). Cook on each side for approx. 3-4 minutes.  Squeeze the juice of half lemon over & finish cooking until interior chicken temperature reaches at least 165. 
Set chicken aside to cool while you chop up the rest of the veggies: the green part of the spring onion, cucumbers, red pepper, olives & parsley. 
Rinse well & drain the Palmini linguine (per packaging instructions). Place in a larger salad bowl. Add the chicken & the veggies. Drizzle with a little olive oil & apple cider vinegar. Season with salt & pepper to taste. Mix well. Add the fresh parsley & shredded Parmesan and toss again. 
Plate & enjoy! 😋

#inthekitchenwithnora #lowcarbpastaideas #lowcarbpastasalad #lightandrefreshingpasta
Couscous, carrots 🥕, butternut squash, cucumbers 🥒, avocado 🥑 & feta 🧀 salad 🥗 - light, tasty & nutritious 😋

Recipe:

Ingredients:
- tri-color pearl couscous @bobsredmill
- multicolored carrots 🥕 
- butternut squash 
- cucumber 🥒 
- avocado 🥑 
- brined feta 🧀
- Italian parsley 🌿 
- spring onions 🧅🌱
- EVOO @costadorousa
- apple 🍎 cider vinegar @bragg
- lemon 🍋 juice 
- @thislittlegoat Went to Morocco spice mix 
- kosher/sea salt 🧂 
- black pepper 

Start by roasting 2/3 of the carrots & the butternut squash. Clean, chop & then toss them lightly with EVOO, salt & @thislittlegoat Went to Morocco spice mix. Roast at 415 or 425 (depending on your oven) for approx. 25-30 minutes. 

Cook the couscous per instructions & set aside. 

While the carrots & butternut squash are roasting, chop up the rest of the veggies: more carrots, cucumbers, avocado, spring onions & parsley. Add them to a large salad bowl. 

Once the roasted veggies have come out of the oven & have had the chance to cool for approx. 5 minutes, toss them into the bowl too. 

Next add the feta & couscous + a drizzle of olive oil, splash of apple cider vinegar & a squeeze of lemon juice. Season all with salt & pepper to taste and serve. 

Enjoy! 😋

#inthekitchenwithnora #vegetariansalads #vegetarianlunchideas
Want to eat healthier? These customizable Power Salads from In the Kitchen with Nora are packed full of fresh ingredients & nutrients to help you feel better, get leaner, build stronger immunity & improve your gut health! 🥗

Order yours today or schedule a class & learn how to make them! 

Featured Salads: 

1. Shrimp, Asparagus & Edamame Power Salad + apple cider vinaigrette 
2. Mediterranean Chicken Power Salad + roasted garlic balsamic vinaigrette 
3. Chicken, Pineberries & Green Beans Power Salad + lemon herb vinaigrette 
4. Chicken & Roasted Veggies Power Salad + roasted garlic balsamic vinaigrette 
5. Vegetarian Power Salad with Blue Cheese + apple cider vinaigrette 
6. Roasted Butternut Squash & Black Beans Vegetarian Power Salad + smoky chipotle red wine vinaigrette

#inthekitchenwithnora #powersalads
When you are busy or on the run but still want to eat healthy - a quick salad hits the spot! 

You can prepare a nutritious salad in less time than ordering drive through/take-out. Your body will feel energized from the fresh, quality ingredients & your mind will thank you too. 😊

Don’t know how to cook? Don’t have time but want fresh salads ready to grab & go in your fridge? DM me. I am here to help! 

Salmon, Kale, Spring English Peas & Dill Salad 

Salad: 
- curly kale 🥬
- cucumbers 🥒
- green pepper 🫑 
- thinly sliced red onion 🧅 
- spring English peas
- tomatoes 🍅
- feta 🧀
- salmon lox 🐟
- fresh dill 🌿
+ dressing:
- extra virgin olive oil
- fresh squeezed lemon juice 🍋 
- sea salt 🧂 

#inthekitchenwithnora #easylunchideas
Shrimp 🦐, French yellow beans 🌱, red peppers 🌶 & purple basil 🌿 + low carb spinach 🍃 pasta 🍝 - 20 minutes to prepare, so fresh & tasty 😋 

Recipe:

Ingredients:
- spring onions 🧅
- garlic 🧄 
- sweet red peppers 🌶 
- French yellow/green beans 🌱
- purple basil 🌿 from @alo_farms 
- wild caught shrimp 🦐 from @bestseafooddirect 
- spinach tagliatelle low carb pasta 🍃🍝
- EVOO (extra virgin olive oil)
- 1-2 tbsp butter 🧈 (optional) 
- 1/2 fresh lemon 🍋 
- @thislittlegoat Went to Cuba spice mix (for the shrimp)
- kosher/sea salt 🧂 
- black pepper 
- Parmesan or Asiago cheese 🧀 

Start by cooking the pasta per instructions since this will be the longest step. When pasta is ready, drain, then add back to pot & drizzle lightly with a little EVOO. Cover & set aside.

Peel, clean & pat dry the shrimp. Clean, trim & cut into thirds the yellow beans. Clean & slice the spring onion on the bias. Finely chop 3-4 cloves of garlic. Clean & chop 1/2-1/3 sweet red pepper. Gently rinse, pat dry & chop the basil. 

In a sauté pan, over medium heat, add EVOO. Sauté the white part of the spring onions, just until they start turning a little translucent, then add the beans, red peppers & the garlic. Season with salt & pepper. Cook for approx. 3-5 minutes until beans start softening but still have some crunch. Squeeze a splash of lemon juice over the beans & add the green part of the spring onions & some basil. Toss & throw in pot with the drained spinach pasta. Cover & set aside. 

Next cook the shrimp in the same pan you made the green beans. Season the shrimp well on both sides with @thislittlegoat Went to Cuba spice mix & kosher salt. Add more EVOO to the pan & cook shrimp 2-3 minutes on each side over medium/medium-high heat.
As soon as shrimp are done, squeeze a splash of lemon, add the butter (optional) & pour all into pasta pot. Add more fresh basil, to taste. Gently mix the ingredients, taste & season more, if needed (lemon juice, salt, black pepper, or spice mix). 

Plate the pasta, sprinkle with shredded Parmesan or Asiago cheese & more basil. 🌿

Enjoy! 😋

#inthekitchenwithnora #springpastadishes
#lowcarbpastaideas #shrimprecipes
Power salads 🥗 - these delicious salads are made with farm fresh ingredients & packed full of vital nutrients to help improve your diet & keep you energized! 💪🏼🥰

Order yours today! 
1 salad - $15/jar
5+ salads - $12/jar 

1. Southwest vegetarian salad:  tomatoes, radishes, peppers, multicolored corn, yellow squash, hatch green chile cheddar cheese, scallions, red cabbage & roasted pepitas + red wine vinaigrette 
2. Chicken & strawberries salad: strawberries, green beans, roasted chicken, feta, scallions & arugula + avocado oil & lemon juice vinaigrette
3. Roasted vegetables salad: tomatoes, red peppers, raw carrots, roasted butternut squash, golden beets, purple & sweet potatoes, red cabbage & pepitas + creamy honey apple cider vinaigrette 
4. Shrimp salad: cucumbers, shallots, mandarins, purple basil, butter lettuces + a light lemon vinaigrette 
5. Mediterranean salad: tomatoes, cucumbers, roasted red peppers, roasted eggplant & zucchini, marinated fresh mozzarella, roasted chicken, multicolored couscous, Italian parsley + lemon herb vinaigrette 

#inthekitchenwithnora #powersalads #eattherainbow
Spring 🌷🌞🪴 flavors: 
Red snapper 🐟 + garlic 🧄 lemon 🍋 dill 🌿 sauce + green beans 🌱 & cherry tomatoes 🍅 + salad with strawberries 🍓 watercress 🍃 & avocado 🥑 
So fresh, easy to make, tasty & nutritious! 😋

Recipe: 

Ingredients:

Fish: 
- wild caught filet of red snapper 🐟
- EVOO (extra virgin olive oil)
- 4 cloves garlic 🧄 
- 1 lemon 🍋 
- fresh dill 🌿
- 1 tbsp unsalted butter 🧈 (optional) 
- kosher/sea salt 🧂 
- cracked black pepper 
- green beans 🌱
- cherry/grape tomatoes 🍅 

Salad:
- watercress 🍃
- cucumbers 🥒 
- strawberries 🍓 
- avocado 🥑 
- herbs 🌿 (I used chives, parsley, dill) 
- lemon juice 🍋 
- EVOO
- kosher/sea salt 

Fish preparation: 
While preparing the fish, preheat the oven to 350-375 (I used 375 since my oven runs a little colder). 

Clean & debone fish filet (if needed). Peel & mince the garlic cloves. Clean & chop the dill. 
Rinse & trim the green beans. Rinse the tomatoes. 

Mix in a bowl the olive oil + juice of 1/2 larger lemon + minced garlic + dill + salt & pepper. 

In a baking dish, pour a little olive oil, then place the fish filet in the middle of pan, skin side down. Cover well with the lemon garlic & dill dressing. Make sure sauce gets under the fish too. Add a little butter (optional) on top of the fish & lemon slices. 

Toss the green beans & tomatoes with the rest of the lemon, garlic & dill sauce and arrange around the fish. Sprinkle a little more dill over everything & a touch more salt & pepper. 

Toss in the oven & bake at 375 for approx. 12 minutes (10-15 depending on your oven). Use a meat thermometer to help you determine when fish should come out. You want to take it out of the oven when the fish reaches max 135-137 internal temp. Take out & let rest for 5-7 minutes. 

Salad preparation:

Rinse & spin the watercress, clean & slice the cucumbers & strawberries. Cube the avocado. Place all in bowl, sprinkle with herbs & a little salt, drizzle with EVOO & lemon juice. Mix gently. 

Serve the fish with the side salad 🥗. 

Enjoy! 😋

#inthekitchenwithnora #springmealideas
Chicken, beans & carrots stew 🍲🥕🍗🌶🌱🍋🧄🧅🌿 
This dish takes only ~ 25 minutes to prepare while packing a lot of flavor & nutrients 😋

Recipe:
This made 4 servings. You can substitute other veggies for the green beans (zucchini, Swiss chard or kale, etc.). 

Ingredients:
- pasture raised skinless chicken thighs 
- 1 can organic Great Northern white beans 
- carrots 🥕 
- green beans 🌱
- 1-1.5” fresh ginger 
- 4-5 cloves garlic 🧄 
- 1/3 sweet onion 🧅 
- lemon 🍋 
- capers 
- fresh herbs - rosemary & thyme 🌿 + a little parsleys 🍃 for serving 
- grilled piquillo red peppers @caramiaproducts 
- sun dried tomatoes 🍅 @caramiaproducts 
- 4 cups organic low sodium chicken broth or stock 
- EVOO @madhavafoods 
- apple 🍎 cider vinegar 
- @thislittlegoat Went to Belize spice mix 
- kosher/sea salt 🧂 
- black pepper 
- sour cream (optional) @good_culture 

Take chicken out so it comes to room temperature. Start by cleaning all the veggies & chopping them. Then cut & trim fat from chicken thighs. 
In a soup pot or Dutch oven, sauté the onions & garlic in olive oil. Add the ginger. Then add the chicken & sauté for a couple of minutes. Next add the carrots. Season all well with salt & spice mix. 
Add the stock, splash of apple cider vinegar, sprigs of rosemary & thyme. Bring to a boil & then turn heat down & let simmer for approx. 5 minutes. 
Add the sun dried tomatoes, red peppers, capers & rinsed white beans & continue simmering for another 2 minutes. 
Next add the green beans, juice of 1/2-1 lemon, season a little mire and cook for another 2-3 minutes. Check the chicken. If chicken is done, take off heat. Taste & adjust seasoning as needed. 

Serve stew with fresh parsley and, optional, some sour cream. 

Enjoy! 😋

#inthekitchenwithnora #chickenstew
Start your day right with a delicious & nutritionally dense breakfast bowl 🍳🥗

Check out the WHY behind the cold potatoes 🥔 

Recipe:

Ingredients:
- farm fresh eggs 🥚 @sowinlovefarm 
- mixed greens 🥬🍃: arugula, baby spinach, chard & kale 
- cold roasted potatoes 🥔 
- green beans 🌱
- tomatoes 🍅 
- roasted piquillo red peppers 🌶 @caramiaproducts 
- avocado 🥑 
- red (purple) cabbage 💜
- garlic 🧄 
- shallots 🧅
- blue cheese 🧀 
- rosemary 🌿
- Za’atar spice blend: Za’atar leaves, sumac, sesame seeds 
- kosher/sea salt 🧂 
- black pepper 
- EVOO (extra virgin olive oil) @madhavafoods 
- apple 🍎 cider vinegar 

I had roasted the potatoes 🥔 the night before for a different dish & made extra for salads. 

WHY?
When potatoes are cooked & then cooled down, resistant starch forms through a process called starch retrogradation. Resistant starch resists digestion by your body & is considered a type of fiber. It provides fuel for the good bacteria in your large intestine & may help improve insulin resistance. It also helps make you feel fuller. 

Clean & prep all veggies. 
Sauté the green beans with some EVOO, garlic, Za’atar spice blend & salt. 
Fry the eggs 🍳. 

In a salad bowl add: mixed greens, red cabbage, potatoes, shallots, sautéed green beans, tomatoes, roasted red peppers, avocado & blue cheese. 

Mix the dressing: EVOO, apple cider vinegar, kosher salt, black pepper, fresh rosemary & Za’atar spice blend. 

Toss salad with dressing, top with the eggs. 
Enjoy! 😋

#inthekitchenwithnora #eatwellfeelwell #breakfastbowl #breakfastideas #healthyeats
Power salads 🥗 - you may be familiar with what I call my “power salads” 🥬🥦🫑🌶🍆🍅🥑🧄🧅🧀🥕🫒🥜🍠🌿 - typically vegetarian salads packed with nutritious ingredients: great fiber, protein & good fats 😋

Check out my why (after the pictures) for the ingredients used! 😁

Recipe:

Ingredients for this variation: 

- Great Northern white beans - 1 can drained & rinsed 
- red cabbage 🥬 
- carrots 🥕 
- red, yellow & orange mini peppers 🌶 
- avocado 🥑 
- cucumbers 🥒 
- tomatoes 🍅 
- zucchini 🥒
- capers 
- shallots 🧅🧄
- roasted pepitas
- Italian parsley 🌿 
- sharp white cheddar cheese 🧀 

Dressing:

- extra virgin olive 🫒 oil 
- apple 🍎 cider vinegar 
- kosher salt 🧂 
- herbs 🌿 & spices: herbs de Provence + @thislittlegoat Went to Belize spice mix 

Clean & cut all veggies. Stage in bowl. Mix dressing & toss. 🥗

Enjoy! 😋 

#inthekitchenwithnora #easyandhealthy #eattherainbow #powersalads
Vegetarian quesadillas 🫓🧀 🧄🍄🌱🌶🌿🥑 - super easy to throw together, healthy & delicious 😋 

Recipe: 

Ingredients:
Please feel free to use other veggies if you don’t the have or don’t love the ones listed below. 
- @foodforlifebaking sprouted flourless Ezekiel tortillas 🫓
- mushrooms 🍄 
- asparagus 🌱
- garlic 🧄 
- red pepper 🌶 
- avocado 🥑 
- micro greens 🌿
- cheese 🧀 - I used a Colby Jack mixture 
- EVOO (extra virgin olive oil) @madhavafoods 
- kosher/sea salt 🧂 
- Everything Bagel seasoning mix (you can use a more spicy seasoning mix, if you prefer) 

Clean & chop/slice all veggies & garlic. Shred the cheese (if not pre-shredded). 

Over medium 🔥, heat up sauté pan. Add olive oil. Add the garlic, then the mushrooms. Sauté until mushrooms start sweating and add the peppers & asparagus. Season all well. 

In the meantime, heat up a large nonstick pan. Place tortilla in pan to heat up. Flip it & add the shredded cheese to melt. 

Add the mushrooms & asparagus mix, avocado, micro greens & more cheese. Top with another tortilla. Flip quesadilla so top tortilla has the chance to brown a little too & cheese is well melted. Press gently down with spatula before flipping to ensure good adherence. 

Once done, place quesadilla on cutting board. Let it rest 1 minute before slicing into quarters. 

Serve with a side of salsa &/or sour cream, if you wish. 

Enjoy! 😋 

#inthekitchenwithnora #lunchideas #easyandhealthy #vegetarianquesadilla
An easy, quick & healthy lunch: salmon salad 🐟🥗 

Recipe:

Ingredients:

Always choose the highest quality you can find/afford: organic, wild caught, farm fresh, garden fresh, minimally processed, without seed oils, etc. 

- wild caught, BPA free, canned salmon 🍣 
- sweet corn (fresh, canned or frozen) 🌽
- red peppers 🌶 
- shallots 🧅🧄
- red cabbage 🥬 
- cherry tomatoes 🍅 
- cucumbers 🥒 
- micro greens 🌿 (I used kale & cilantro) 
- lemon 🍋 
- EVOO (extra virgin olive oil)
- mayo (optional) 
- Dijon mustard 
- kosher/sea salt 🧂 
- paprika (optional) 
- lemon pepper seasoning 
- chili 🌶 powder (optional) 

Clean & cut the veggies. Place in salad bowl. Drain the salmon & add to bowl. 

Prepare the dressing: EVOO, lemon juice, 1 tbsp mustard, 1-1.5 tbsp mayo, paprika, lemon pepper seasoning, chili powder (to taste) & a little kosher salt. Don’t add too much salt to the dressing since canned salmon is already a little salty. Whisk well. Taste & adjust as needed. 

Toss salad with dressing & mix well. Taste & add more lemon, salt or pepper, if needed. Sprinkle with cilantro micro greens 🌱. 

Plate & enjoy! You can serve this salad as is, on a bed of lettuce 🥬 , in a low carb wrap, with some celery & carrots 🥕, etc. 

Enjoy! 😋

#inthekitchenwithnora #salmonsalad #easylunchideas #easyandhealthy
So what do you guys think 🤔💭❔#inthekitchenwithnora
Seared Ahi Tuna 🍣 steaks with a mixed greens salad + liquid aminos, lime & sesame dressing 🥗 
Ready in less than 15 minutes, delicious 😋 & nutritious. 👍🏼 

Recipe:

Ingredients: 

- wild caught ahi tuna 🐟steaks (I bought them frozen & defrosted overnight in fridge) 
- mixed greens 🥬🌱🍃
- cherry tomatoes 🍅 
- 1 avocado 🥑 
- scallions 🌱
- radishes 
- jalapeño 🌶 
- avocado oil or a mild extra virgin olive oil 
- toasted sesame oil 
- @bragg Bragg Liquid Aminos (you can substitute soy sauce) 
- Rice vinegar
- 1 lime 
- sesame seeds 
- 1 tsp honey 🍯 - optional 
- kosher/sea salt

To prepare the tuna steaks you will need a good nonstick pan or well seasoned cast iron skillet. @q_the_coach helped prepare these & we used an iron skillet. Bring the steaks to room temperature, pat dry & lightly salt. Heat up the iron skillet over medium-high to high heat until very hot. Sear the tuna on both sides for approx. 1.5-2 minutes max. Tuna should be rare to medium-rare (nice sear on the outside & pink on the inside). Take out of pan promptly & let rest for at least 3 minutes on cutting board while you make the salad & dressing. 

Clean all veggies. Cut the cherry tomatoes in half. Cut the avocado into medium-small bites. Thinly slice the scallops, radishes & jalapeño (I used 1/2 a small jalapeño pepper for a little nice spice). Place mixed greens & veggies in a salad bowl. 

Dressing: avocado oil, slash of sesame oil, Bragg’s Liquid Aminos, rice vinegar, 1/2 a lime fresh squeezed juice & sesame seeds. Mix well, taste & adjust as needed. If you want a little more sweetness to the dressing, you can add 1/2-1 tsp of honey. 

Toss the salad with the dressing, saving a little of the dressing for the fish. Slice the tuna steaks into 1/2 slices. Plate both & drizzle the remaining sesame dressing over the tuna. 

Enjoy! 😋

#inthekitchenwithnora #tunasteaks #ahituna #ahitunasteak
Need a quick & easy meal idea for Meatless Monday? Try this simple yet delicious 3 beans & veggies burrito 🌯 So tasty & nutritious 😋 

Recipe: 

Ingredients (made 3 large burritos): 

- 1 can organic tri-bean mix: black, kidney & pinto beans 
- Ole Mexican Foods Xtreme Wellness spinach & herb wraps 🫓 - keto friendly: low carb, high in fiber & made with extra virgin olive oil 
- 1 medium zucchini 🥒
- sweet red & orange peppers 🌶 
- jalapeño pepper 🌶 
- 1 avocado 🥑 
- radishes 
- arugula 🍃
- shredded cabbage 🥬 & carrots 🥕 
- Mexican spring onion 🧅 
- 3-4 cloves garlic 🧄 
- fresh cilantro 🌿 
- shredded spicy Pepper Jack cheese 🧀 
- sour cream 
- @mateos_salsa 🍅🌶🌱 
- extra virgin olive oil @carapelliusa Oro Verde 
- @thislittlegoat 🐐Went to Belize seasoning 
- kosher/sea salt🧂 
- black pepper 

Clean & chop/slice the zucchini, onion, garlic, peppers, radishes, cilantro, etc. 

Over medium heat, heat up sauté pan & add olive oil. Sauté the thinly sliced garlic until fragrant, then add the zucchini. Cook for approx. 3-4 minutes until zucchini softens (I like my zucchini still somewhat firm, not mushy!). 

Rinse & add the beans. Stir well. Add part of the green onion & some of the cilantro. Season with salt, cracked black pepper & This Little Goat 🐐 Went to Belize spice mix. Cook for approx. 2-3 minutes, taste & season again as needed. Turn off heat & top with the shredded cheese so it has the chance to melt a little. 

Heat up the wraps & start loading them with: zucchini, beans & cheese mix, arugula, shredded cabbage & carrots, radishes, peppers (sweet & spicy), avocado, green onion, cilantro, sour cream & salsa. 

Enjoy! 😋 

#inthekitchenwithnora #MeatlessMondays #vegetariandinnerideas #vegetarianmondays 
#eattherainbow
Sunday brunch: Omelette 🥚with smoked salmon 🐟, dill Havarti 🧀, kale 🥬, cherry tomatoes 🍅, grilled piquillo peppers 🌶, capers & avocado 🥑 + tangerines 🍊 

Recipe:

Ingredients:

- farm fresh eggs 🥚 @sowinlovefarm 
- smoked salmon 🐟
- dill Havarti 🧀🌱
- kale 🥬 
- cherry tomatoes 🍅 
- grilled piquillo peppers 🌶 @caramiaproducts 
- capers @jeffs_garden 
- avocado 🥑 
- red onion 🧅 
- extra virgin olive oil @carapelliusa 
- kosher/sea salt 🧂 
- black pepper 
- tangerines 🍊 

Clean & chop the onion, peppers, kale, cheese & tomatoes. Heat up sauté pan over medium heat, add olive oil & sauté onions. Add the kale next & then the whisked eggs. Lower heat to low. Season the eggs. 

Add the smoked salmon, peppers, cheese & tomatoes. Cover & cook until cheese starts melting. Add the capers & more black pepper. Continue cooking until eggs done. 

Cut the avocado. Serve omelette topped with avocado & tangerine on the side. 

Enjoy! 😋

#inthekitchenwithnora #salmonandeggs #loveeggs 
#omelette #egglovers #brunchideas
Roasted butternut squash, Brussels sprouts & caramelized garlic 🧄 salad 🥗 - ready in ~ 30 minutes, healthy, satisfying & bursting with flavor 😋

This makes for a great main vegetarian dish or a nice side dish to some pork chops or roasted chicken. 

Recipe:

Ingredients: 

- 1 medium size butternut squash 
- Brussels sprouts 
- 1 garlic bulb 🧄
- sweet red pepper 🌶 
- scallions 🌱
- fresh parsley 🌿
- 1/2 lemon 🍋 
- shaved almonds 
- roasted garlic aged cheddar 🧀
- extra virgin olive oil 
- This Little Goat Went to Belize seasoning @thislittlegoat 
- kosher/sea salt 🧂 

Preheat oven to 425. 

Start with the butternut squash since it will take the longest. Wash squash, dry it, and, using a sharp knife, cut the ends & then into half length wise. Scoop the seeds out, turn face down & cut into 1/2” slices, then cube it. Toss lightly with olive oil, salt & @thislittlegoat Belize seasoning. Place spread out on baking sheet lined with parchment paper/foil. 

Peel off the outer papery layer of garlic bulb, cut approx. 1/4” off the top to expose individual garlic cloves. Drizzle well with olive oil. 

Place garlic on baking sheet with butternut squash & throw all in the oven at 425 degrees. 

Roast for approx. 30 min until squash is tender & crisped a little on the outside and garlic cloves are lightly browned & feel soft when pressed. 

Clean & quarter Brussels sprouts. Spread them out on baking sheet & roast for 20-22 min at same temp as squash (425). 

While veggies are roasting, thinly slice sweet red pepper & scallions. Cut the cheese into small cubes. Rough cut the fresh parsley. 

When veggies are done roasting, place squash, Brussels sprouts, cheese, peppers & scallions into a large salad bowl. 
Squeeze/peel the roasted & caramelized garlic out of the cloves & cut/smash into pieces. Add garlic to bowl. 
Drizzle everything with olive oil, squeeze juice of 1/2 lemon & season with a little more salt & @thislittlegoat Belize seasoning. Toss well. 

Add shaved almonds & toss again ensuring all mixed well. 

Plate, sprinkle with fresh parsley & enjoy! 😋

#inthekitchenwithnora #easyvegetariandishes #vegetariandinnerideas #vegetarianbowl
Salmon 🐟, red lentils, leeks 🌱 & rainbow chard 🥬 stew 🍲 

This was a hit with my family - bright & flavorful, light yet filling, less than 25 min to cook & super nutritious 😋 

Recipe: 

Ingredients 
(quantities below produced 3 servings, adjust accordingly): 

- wild caught salmon filets 🐟 (I bought them frozen & defrosted overnight) 
- organic red lentils (1 cup dry) - you can use green/brown lentils but red work better here 
- organic rainbow chard 🥬
- 1 leek 🌱
- 2 carrots 🥕 
- 6 cloves garlic 🧄 
- organic vegetable broth - 4 cups 
- extra virgin olive oil @carapelliusa 
- capers @jeffs_garden
- 1/2 jalapeño pepper (optional) 🌶
- 1 large lemon or 2 limes 🍋
- 1” fresh ginger 
- fresh cilantro 🌿 
- dried rosemary 
- kosher/sea salt 🧂 
- black pepper 

Peel & chop garlic cloves. Peel & thinly slice carrots. Peel the ginger & thinly slice it/chop it. Thoroughly clean & cut the leeks. Sort & rinse the lentils. Rinse, pat dry & lightly salt the salmon filets. 

Heat soup pot or Dutch oven over medium heat, add olive oil. Sauté the garlic until fragrant (2-3 min), then add the carrots & ginger. Cook for a couple of minutes & add the leeks next. Sauté for 1-2 min, then add the broth & the lentils. Season with salt, pepper & dried rosemary. Lower heat, partially cover pot & simmer for 4-8 minutes, depending on how you like your lentils (red lentils will cook in approx. 6-12 min). If you want a creamier result, let your lentils cook on the longer side. 

While the lentils & carrots are simmering, get the salmon & rainbow chard ready. Cube the salmon into 1.5” pieces & rough chop the chard. 

Add the salmon to the pot when the lentils are about 3 minutes from being done. Add the capers and the juice of 1 large lemon/2 limes. Stir gently & let simmer for approx. 3 min until fish is cooked. 

Turn heat off. Add the chard to the stew, stir it in until leaves start softening a little & then add 2/3 of fresh cilantro. Taste & add more lemon juice or salt, if needed. 

Ladle stew into bowl & top with more fresh cilantro & thinly sliced jalapeño. 

Enjoy! 😋

#inthekitchenwithnora #salmonfordinner #salmonstew #fishstew #fishfordinner
Quinoa with mushrooms 🍄, roasted red peppers 🌶, white beans, kale 🥬 & avocado 🥑- a vegetarian dish that is quick & easy, budget friendly + nutritious 🍛 

Recipe: 

Ingredients:
1 cup dry quinoa (makes 3 cups cooked)
mushrooms 🍄 
1 can organic Great Northern Beans 
kale 🥬 
avocado 🥑 
1/2 medium white or sweet onion 🧅 
4 cloves garlic 🧄 
1/2 lemon 🍋 
goat cheese 🧀 
roasted piquillo peppers 🌶 
roasted pepitas 
extra virgin olive oil 
kosher/sea salt 🧂 
black pepper 

I made the quinoa the night before and used it in a couple of dishes. If you make it at the same time, start with the quinoa since it will take approx. 20 minutes to cook. 

Clean & slice the mushrooms. Chop the onion & garlic. Rough cut the kale. Cut the roasted peppers. Cube the avocado. 

Heat up sauté pan over medium heat. Add olive oil & sauté onions. Then add the garlic, then the mushrooms. Cook until mushrooms start sweating & browning and then add the rinsed beans. Stir well and cook for a couple of minutes until beans warmed through, then add the peppers. Next, add the kale & sauté. Season everything well & squeeze the juice of 1/2 lemon over all. 

Add the quinoa to the pan and mix well (you can skip this step, if you prefer, and just place the cooked quinoa in a bowl & top it with the mushrooms & beans). Top with goat cheese, avocado & the pepitas for a little crunch. 

Enjoy! 😋

#inthekitchenwithnora #vegetariandinnerideas 
#eattherainbow
Power salad 🥗: these vegetarian salads are packed full of good protein, fats & healthy carbs 🥒🌶🧄🫑🧀🧅🥑🫒🍋🌿- super nutritious & delicious 😋🥙

Recipe:

This salad is super quick to throw together & has many variations, some I have shared already, so don’t hesitate to experiment. 

Ingredients:
1 can garbanzo beans - rinsed
zucchini 
cucumber 🥒 
radishes 
peppers 🌶 
white or red onion 🧅 - finely chopped 
2 cloves garlic 🧄 - sliced thinly 
cheese 🧀 - I used a roasted garlic semi soft cheese 
Kalamata olives 🫒 
avocado 🥑 
roasted pepitas 
1 lemon 🍋 
quinoa 
extra virgin olive oil @carapelliusa
apple cider vinegar 
kosher/sea salt 🧂 
black pepper 
Everything Bagel seasoning 

Cook quinoa per instructions. 

Thinly slice zucchini & garlic. Sauté over medium heat in olive oil. Season with Everything Bagel. 

Add to bowl together with sliced veggies, beans, onion, cubed cheese, olives & avocado. 

Drizzle all with olive oil, lemon juice & apple cider vinegar. Season with salt & pepper. Sprinkle with pepitas. Mix well so all flavors are blended. 

Serve over quinoa. Enjoy! 😋

#inthekitchenwithnora #vegetarianmeals #vegetarianrecipes #easyvegetarian
Country style pork ribs 🍖with an apple 🍎 , pear 🍐, garlic 🧄, lemon 🍋, honey 🍯 & thyme 🌿 reduction served with black rice 🍚 & roasted acorn squash 💛 

This savory dish is full of warm, bright flavors and makes for a great date night meal. ❤️

Recipe: 

Ingredients:
2 lbs country style pork ribs 🍖
1 medium apple 🍎 
1 red pear 🍐 
1 lemon 🍋 
4-6 cloves garlic 🧄 
1/2 red onion 🧅 
3-4 tbsp apple cider vinegar 
2 tbsp honey 🍯 
fresh thyme & parsley 🌿 
2 tbsp stone ground mustard 
extra virgin olive oil @carapelliusa 
2-3 tbsp This Little Goat Went to Belize seasoning mix @thislittlegoat 
pumpkin pie spice
kosher salt 
cracked black pepper 
flax seeds 
1 acorn squash 
1 cup black rice 🍚 @lotusfoods 

Start by preparing the ribs since they will take the longest. Bring ribs to room temp & season with salt & This Little Goat Went to Belize seasoning mix. Let sit while you chop the onion & garlic, pear, apple & herbs. 
Prepare dressing: apple cider vinegar, olive oil, stone ground mustard, minced garlic, honey, salt, pepper & Belize seasoning. 
Line bottom of baking dish with the apple, pear & red onion. 
Heat up a sauté pan over medium-high heat. Add olive oil & sear pork ribs approx. 3 minutes per side. Drizzle with lemon juice & place ribs in ceramic baking dish on top of fruit with pan drippings. Pour dressing over everything & top with thyme & lemon slices. 
Bake ribs covered with foil at 325 for approx. 1.5-2 hrs. Baste well & then broil uncovered for approx. 10-15 min until internal meat temp is 205. Take out & let rest for approx. 5-7 min. 
Meat should be super tender & fruit fully cooked & well blended with the rest of the sauce. 

Start making the rice & squash when pork is 30 min from being done. 
Cook the rice per instructions. 
Clean & cut the acorn squash in half. Scoop out seeds, turn over & slice into 1/2” slices. Coat lightly with olive oil & season with salt & pumpkin pie spice. Roast at 425 for 22-25 minutes. Take out, drizzle with a little honey & sprinkle with flax seeds. 

Serve the ribs with the fruit sauce over the black rice + the acorn squash + fresh parsley. I included dill pickles for crunch. 

Enjoy! 😋

#inthekitchenwithnora
Since so much is affected by our diet, I felt this merited its own post. 

Eating a broad spectrum of vegetables 🥦🥬🥕🥒🌶🍅🍆🌱🧄🍠🌿🧅🥕🥑🧄 & fruits 🍓🫐🍊🍋🍎🍐🍒🍑🍉🍌🥭🍍🍈+ quality protein 🍳🥩🐟🐓🍃is essential for our health.❤️

Getting our vitamins from a varied & well balanced diet is much better for our bodies than relying on supplements & expecting them to compensate for our poor eating habits. 

Want to incorporate more vegetables & fruit into your diet? Here are a couple of suggestions on how to do that:

Start adding veggies & fruits regularly to your breakfast: 
salads 🥗 + eggs 🍳 , roasted veggies + eggs 🥚, omelettes with power veggies 🥦, oatmeal + pear 🍐+ nut butter, berries 🍓+ Greek yogurt, oranges or tangerines 🍊 instead of orange juice 🧃, zucchini latkes instead of pancakes, avocado 🥑 + kale 🥬 smoothies, etc. 

Replace processed snacks with vegetables & fruits: 
veggie spears + hummus, 3 beans salad, mixed fruit salad, cucumbers 🥒 + olives 🫒 , persimmons + hemp hearts, baked sweet potatoes 🍠 crisps + Everything Bagel seasoning, apples 🍎 + almond/peanut butter, oatmeal + berries 🫐 + shaved almonds, watermelon 🍉 + feta, etc. 

Always ensure your lunch & dinner include at least 1 vegetable and try making vegetarian meals 2-3 times a week. 🥗🌶🫑🥒🥬🥦🥕🧄🧅🫒🍅🍆🍠🥙

Replace desert with fruits 🍑🍇🍍🍈🥝🍌, seeds & nuts 🌰 🥜 + a little dark chocolate 🍫 (over 70% cacao). 

Need help? 
DM me & let’s schedule a call ☎️ 
I am here for you! ❤️ 
Prioritize your well being & eat the rainbow 🌈  my friends! 

#inthekitchenwithnora #eattherainbow
Eating a broad spectrum of vegetables 🥦🥬🥕🥒🌶🍅🍆🌱🧄🍠🌿🧅🥕🥑🧄 & fruits 🍓🫐🍊🍋🍎🍐🍒🍑🍉🍌🥭🍍🍈+ quality protein 🍳🥩🐟🐓🍃is essential for our health.❤️

Getting our vitamins from a varied & well balanced diet is much better for our bodies than relying on supplements & expecting them to compensate for our poor eating habits. 

Want to incorporate more vegetables & fruits into your diet? Start adding them regularly to your breakfast. 

Recipe:

Ingredients:
- farm fresh eggs from @sowinlovefarm - look at that beautiful 😍 blue egg 🥚 
- green beans 
- asparagus 🌱
- red cabbage 🥬 
- red onion 🧅 
- garlic 🧄 
- radishes 
- olives 🫒 
- capers from @jeffs_garden 
- pepitas 
- cheese 🧀 
- organic extra virgin olive oil from @carapelliusa 
- sea salt 
- black pepper 
- mandarin 🍊 on the side 

Clean & chop all veggies. Heat up sauté pan on medium 🔥, add olive oil & then onions. Sauté until they start turning translucent, then add the green beans & garlic. Next add the asparagus, then the cabbage (I like mine still crunchy which is why it went in last). Season all well. Add the cheese at the very end & toss so it starts melting. 

Place all in a bowl & add more olive oil to pan to cook the eggs 🍳. I used Everything Bagel seasoning on the eggs. 

While the eggs cook, add the sliced radishes, olives, capers & pepitas to the veggies. Top all with the eggs. 

Enjoy! 😋 

#inthekitchenwithnora #eattherainbow 🌈
Halloumi 🧀 & roasted vegetables 🥔🥕🍠🧅🌶🧄🌿🍅🫒 served with a lettuce 🥬🍋 side salad 🥗 - a vegetarian meal so flavorful & satisfying you won’t even think about 🥩😁

Recipe: 

Other veggies than those listed below can be used (zucchini, squash, eggplant, cauliflower, etc.). 

Ingredients: 
- Halloumi cheese 🧀 - high in protein & great for grilling, frying, roasting 
- purple & yellow potatoes 🥔 (sweet potatoes & yams 🍠) 
- multi colored carrots 🥕 
- turnip roots 
- 1 medium size red onion 🧅 (or shallots) 
- 1 whole large garlic 🧄 bulb - whole cloves mixed in with roughly chopped 
- roasted or fresh red peppers 🌶 - I used @caramiaproducts grilled piquillo peppers 
- smoked or regular pitted Kalamata olives 🫒 (optional)
- cherry/grape tomatoes 🍅 
- roasted pepitas (optional) 
- fresh & dried herbs 🌿 - I had fresh parsley & used dried oregano, rosemary, thyme & basil 🍃
- Everything Bagel seasoning 
- extra virgin olive oil ❤️ @carapelliusa organic version 
- sea/kosher salt 
- cracked black pepper 
Side salad:
- mixed lettuce 🥬 
- juice of 1/2 lemon 🍋 
- extra virgin olive oil 
- sea/kosher salt 

Preheat oven to 425. Clean & chop all vegetables: cube potatoes & turnips, cut carrots on the bias to similar size, rough chop the onion, peel the garlic cloves & chop 1/2 the bulb, cut the roasted peppers, rough chop the parsley (setting some aside for the end). Slice the Halloumi into 1/2” slices. I used the tomatoes & olives whole. 

In a Pyrex/ceramic baking pan, drizzle olive oil & add: potatoes, carrots, turnips, onion, chopped garlic & cloves. Drizzle more olive oil over veggies, mix & season well with the herbs, salt, pepper, seasoning. 

Bake for approx. 20 min on top rack & then add: olives, red peppers & Halloumi. Nestle all in between the veggies, drizzle some oil & season again. Put back in the oven for approx. 15-18 min. 

You can pause at this stage, cover & store until ready for dinner. 

Add the tomatoes & bake at 425 for another approx. 12-18 min. until tomatoes blister & Halloumi looks nice & golden. 

Plate, sprinkle with fresh parsley + pepitas & serve with salad 🥗. 

Enjoy! 😋

#inthekitchenwithnora
Lentils & white beans fish stew 
🍲🐟🍅🌱🫒🧅🍃🧄🌶🌿 
A quick & easy + nutritionally dense & delicious dish 😋 

Recipe:

Ingredients:
- Pacific whiting 🐟 (catfish, cod, or any other type of white fish will work too)
- green lentils - approx. 1/2 cup 
- Cannellini or Great Northern beans - 1 can 
- diced fire roasted tomatoes 🍅 - 1 can (you can use fresh or sun dried tomatoes as an alternative)
- 1/2 medium white or sweet onion 🧅 
- 4 cloves garlic 🧄 
- pitted Kalamata olives 🫒 
- capers
- @caramiaproducts grilled/roasted piquillo peppers 🌶 
- juice of medium or 3/4 large lemon 🍋 
- dried & fresh herbs 🌿 (rosemary, oregano, thyme & parsley) 
- extra virgin olive oil 
- 1-2 tbsp @vitalfarms butter 🧈 (optional) 
- 1 cup filtered water (or vegetable/fish stock - if using stock, skip next step & just use 1 & 2/3 cup stock) 
- Approx. 1/2 -3/4 cup of the liquid from @delallofoods Mild Giardiniera (or you can use 1/2 cup water + salt & apple cider vinegar instead) 
- sea/kosher salt 🧂 
- cracked black pepper 
- chili powder 
- shaved Parmesan cheese 🧀 

Finely chop the onion & garlic. Heat up stock/soup pot over medium heat. Add olive oil, then add & sauté onion. Add garlic. Add water & the Giardiniera liquid, season well with salt, pepper & dried herbs. Add the can of diced tomatoes with all the juice. Bring to a boil & add the lentils (rinse them first) & capers. Turn heat down to a simmer & cook on low for approx. 10-12 minutes so lentils are almost but not fully cooked. Then add the rinsed Cannellini/Great Northern beans, roughly chopped roasted peppers, olives, butter (optional) & more herbs. Add the lemon juice. Stir all in & bring back to simmer. Add the fish cut into 1-2” pieces (you can choose to include or not the fish skin, I included here). Gently stir in the fish, add fresh parsley, a little more butter (optional) & season all (salt, pepper, chili powder). Cook for another 3-5 minutes on low until fish is done. 

Suggestion: add some fresh kale 🥬 or spinach 🍃 at the end 

Take off heat, add more parsley & serve with shaved Parmesan on top + (optional) a crusty slice of fresh sourdough. Enjoy! 😋

#inthekitchenwithnora #fishandbeansstew
Meatless Monday - red lentil & quinoa fusilli pasta with a mushrooms 🍄, tomatoes 🍅 & olives 🫒 sauce 🍝

This is a simple but tasty & nutritious dish that is very quick & easy to prepare (approx. 20 minutes total). 

Recipe: 

Ingredients:
- organic red lentil & quinoa pasta 🍝 (you can use regular durum wheat pasta or any other alternatives/low carb versions you prefer; this option was ok but I found I like chickpea pasta better)
- mushrooms 🍄 
- olives (green &/or Kalamata) 🫒
- cherry tomatoes 🍅
- organic tomato paste - 2 tbsp 
- 1/2 medium-large onion 🧅 
- 4 cloves garlic 🧄 
- extra virgin olive oil
- 1 tbsp butter 🧈 (optional)
- fresh or dried herbs 🌿- I used sage, thyme & oregano 
- Parmesan or Asiago cheese 🧀 
- sea/kosher salt 🧂 & cracked black pepper
Side salad:
- mixed lettuces 🥬
- avocado 🥑 (mine was bad so unfortunately I did not get to use it) 
- extra virgin olive oil 
- lemon juice 🍋
- sea salt 

Start by cooking the pasta per box instructions (longest step), cleaning, slicing & chopping all necessary veggies. 
Heat up sauté pan over medium high heat, add olive oil & sauté onions first. Add garlic & mushrooms next. Season & add fresh herbs. Cook mushrooms until they soften, then add the tomato paste, tomatoes & olives. Stir well & add the butter. Taste & season more accordingly. 

Serve mushrooms sauce on top of pasta 🍝 + more fresh herbs 🌿 & shredded cheese 🧀 with a side of the salad 🥗 dressed with some drizzled olive oil, lemon juice & sea salt. 

Enjoy! 😋

#inthekitchenwithnora #MeatlessMondays #vegetarianmondays
Mahi Mahi 🐟 with herbs 🌿 lemon 🍋 capers & garlic 🧄 sauce, sautéed purple broccoli 🥦 & farro + toasted almonds - a simple, healthy & delicious meal 😋 

Recipe: 

Ingredients: 
For the fish: wild caught Mahi Mahi filet 🐟 (cod or other white fish would work too), 4 garlic 🧄 cloves, extra virgin olive oil, capers, lemon 🍋, scallions 🌱, butter 🧈 (optional), fresh rosemary 🌿 & oregano 🍃 - from @alo_farms , sea/kosher or coarse garlic salt, black pepper, citrus herb seasoning (optional). 
For the broccoli: sprouting purple broccoli 🥦 - found it @peachtreecitymarket farmers’ market, (regular broccoli would work too), a little onion 🧅, 2-3 cloves garlic 🧄, lemon 🍋, olive oil, butter 🧈 (optional) salt & pepper. 
For the farro: @bobsredmill farro, salt, butter, slivered almonds. 

Start by cooking the farro per instructions since it will take the longest (approx. 30 minutes). Once the farro is cooked, drain, add a little butter & salt to taste. Toast the slivered almonds in butter & mix them in. 

Rinse & pat dry the Mahi Mahi filet. Lightly pre salt the fish on both sides & let sit while you are preparing the sauce. Sauce: in a bowl mix minced garlic, olive oil, lemon juice, chopped fresh rosemary & oregano, finely sliced scallions, capers, citrus herb seasoning, cracked black pepper & more salt. Whisk together with a fork & pour over fish ensuring it is all well coated. Optional: add unsalted pasture raised butter slices. Top fish with lemon slices. 
Bake in oven at 400 degrees for approx. 12-18 minutes depending on the size & thickness of your filet. Mahi Mahi is cooked once internal temp reaches 137 (take fish out at 134-135 & then let rest in pan for 5 minutes). 

When fish is close to done, start preparing the broccoli. Heat up pan over medium-high heat, then add olive oil or butter. Sauté the onion, then add the garlic. Add the broccoli next & season. Sauté tossing frequently until stalks start getting tender (approx. 5-7 minutes). Don’t overcook the broccoli, you want it to still have a little crunch. Finish off with a splash of lemon juice & a little butter. 

Serve the Mahi Mahi with the broccoli & farro. Enjoy! 😋 

#inthekitchenwithnora
Chicken vegetables stew 🍲 you can cook in the crockpot - easy, tasty & nutritious 🥰😋 

Recipe:

Prep time - 15-20 minutes 
Cooking time - 3 hrs. on high in crockpot 

Ingredients: pasture raised chicken thighs 🍗, organic turnip roots, multicolored carrots 🥕 , yellow squash & zucchini 🥒, 1/2 red onion 🧅 , 4-6 cloves of garlic 🧄, roasted piquillo red peppers 🌶, sun dried tomatoes 🍅, capers, olives, fresh rosemary 🌿 & basil 🍃 & dried Mediterranean herbs, extra virgin olive oil, balsamic vinegar, country Dijon mustard, sea/kosher salt or coarse garlic salt, cracked black pepper. Optional: sour cream or Greek whole yogurt + lemon juice. 

Bring chicken thighs to room temperature, rinse, pat dry, season with garlic salt & pepper. Pan sear in olive oil for approx. 3 min. per side. Finish off with a splash of balsamic vinegar & place at the bottoms of the crock pot together with pan drippings. Sprinkle with dried herbs & add a sprig or rosemary. 

Clean, peel & cube veggies. Keep the squash & zucchini on the bigger side since they cook faster than the turnips & carrots. Add the cut veggies & roughly chopped red onion to a mixing bowl. Add the sliced roasted peppers, sun dried tomatoes, olives & capers. 

Prepare the veggies dressing: chopped garlic, roughly chopped fresh rosemary, olive oil, balsamic vinegar, salt, pepper, dried herbs & 1 tbs of mustard. Mix well. 

Pour dressing over veggies & toss until all mixed well. Pour veggies on top of the chicken in the crock pot & top with a little more rosemary. 

Cook on high in crockpot for 3 hrs. Once done, give everything a quick mix and serve in bowl with some fresh basil + (optional) 1 tbs of sour cream or Greek whole yogurt mixed with a little lemon juice & salt. 

Enjoy! 😋

#inthekitchenwithnora
A quick version of pork posole 😋🍖🧅🧄🌶🥬🍅🧀🍋🌱🍃

If you make a large pork shoulder in the crock pot, then there are many other dishes you can easily throw together throughout the week utilizing that meat & saving yourself time. 

The pork will take approx. 6-8 hrs. in crock pot. The posole approx. 15-18 min. 

Recipe:

Ingredients: 
For the meat: pork shoulder, carnitas seasoning (@sietefoods found it @sprouts ), paprika, chili powder, sea salt, oregano, onion & lemon. 

For this variation on posole (if you are looking for an authentic version of this delicious dish, this is not it, but I do try to honor the spirit of it) - quantities listed will produce 2-3 servings, so adjust accordingly: 
3 cups organic low sodium chicken or vegetables stock, 1 can diced tomatoes & green chiles, 1 can @juanitasfoods Mexican style hominy, 1/2 medium onion, 4 cloves garlic, juice of 1 lime, kale (from @mancelife beautiful garden), cumin, Mexican seasoning blend, oregano, sea/kosher salt. 

For the toppings: jalapeño & sweet peppers, avocado (from my generous friend @jimtastic_baconmaster_n_pizza ), shredded cheese, lime slices. Suggestions: cilantro, shredded red cabbage, sliced radishes, scallions, sour cream, etc. 

Preparation: 

Meat: Place onion slices at bottom of crock pot. Rinse & pat dry pork. Season well on both sides with carnitas seasoning & add (to taste) a little more sea salt, paprika, chili power & dried oregano. Place on top of onion slices & add lemon slices. Cook on low for approx. 6-8 hrs. depending on size of meat. Shred meat apart with 2 forks once done. 

Posole: Over medium heat, heat soup pot, add a little olive oil. Sauté the onions, then the garlic. Add the diced tomatoes & green chiles. Mix well, add stock, then rinse & add the hominy. Season well & bring to a boil. Turn down heat to a simmer & add carnitas. Squeeze the juice of one lime in & cook on low for a couple of minutes so flavors blend well. Take off heat & add the roughly chopped kale. 

Serve with the toppings & slice of lime. 🍲Enjoy! 😋

#inthekitchenwithnora
Are you trying to eat more vegetables? Trying #meatlessmondays ? 
If yes, here is how to make a quick but satisfying mushrooms hummus wrap 🌯🍄🌱🍅🧀🫓

Recipe:

Ingredients: 

Wraps 🌯: shiitake mushrooms 🍄, yellow squash  or zucchini, @foodforlifebaking Ezekiel sprouted flourless tortillas 🫓, garlic hummus, tomatoes 🍅, peppers 🌶, red onion 🧅, 2-3 garlic cloves 🧄, @alo_farms cucumber 🥒 greens 🌱, Greek olives 🫒, a semi soft cheese 🧀 (optional), @bragg liquid aminos, extra virgin olive oil, umami seasoning, black pepper. 

Side salad 🥗: mixed lettuces 🥬 drizzled with olive oil, lemon 🍋 juice & sea salt. 

Start by prepping the veggies: clean & slice the mushrooms & yellow squash, chop the onion & thinly slice the garlic. Slice the tomatoes, peppers, olives & cheese. 

Heat up sauté pan over medium heat, add olive oil & throw in the onions. Sauté for 2 minutes until they start getting translucent. Add the mushrooms & sauté. After the mushrooms start sweating, add the yellow squash or zucchini & the garlic. Season with the umami seasoning (miso paste, some dried herbs, tapenade, chili pepper, nutritional yeast would work too if you don’t have umami seasoning but careful with using salt if you will be adding the liquid aminos). Continue cooking over medium heat until squash is almost done, then add a splash of liquid aminos (low sodium soy sauce works too), some cracked black pepper, stir all & take off heat. 

As you are approaching the end of cooking the mushrooms, start warming up the tortillas so they are ready to use as soon as veggies are done. 

Spread hummus on the tortillas, add the mushrooms & squash, the sliced olives, cheese, tomatoes, peppers & the cucumber greens. 

Serve with the a side of the mixed lettuces salad. Enjoy! 😋

#inthekitchenwithnora #vegetarianmondays
Salmon 🐟 & clams + greens 🥬 coconut 🥥 soup 🍲 to warm you up on a chilly winter evening 😋 
Quick, easy, nutritious & flavorful💥 

Recipe:

This is a pretty forgiving recipe that allows for variations so feel free to substitute/add based upon what you have available. Some suggestions included below. 

Quantities, where included, are based upon 2 large servings so add more/less depending on taste & how many people you are cooking for. 

Ingredients: 2 filets wild caught fresh or frozen salmon 🐟, 1 can wild caught whole baby clams + the juice, 3 cups organic chicken/fish/vegetable stock, 1 can organic coconut cream or full fat coconut milk 🥥, 3/4 medium sized zucchini 🥒 (green beans), 2/3 Aurora sweet long pepper 🌶, kale 🥬 from @mancelife (collard greens, bok choy, spinach), jalapeños/Thai chiles, 1/2 medium red onion 🧅 (shallots), 4 garlic cloves 🧄, 3” fresh ginger, 1 lime, micro/regular cilantro 🌿 (Thai basil, lime leaves, parsley, scallions), 1 tsp coconut 🥥 oil, flaky garlic or kosher/sea salt 🧂, lemon pepper seasoning, chili garlic sauce, chili oil & black pepper. 

Start by cleaning, chopping & cutting all ingredients since the cooking will be quick: finely chop the onion, garlic & jalapeño, finely slice the ginger & red pepper, roughly chop the kale, quarter & then thinly slice the zucchini. Remove skin from the salmon, cut into 1.5” pieces & salt. 

Set aside some slices of pepper, chiles & cilantro, etc. to use as garnish. 

Heat up soup pot over medium heat. Add coconut oil. Sauté onions 1-2 min until they start becoming translucent, then add the garlic, jalapeño & ginger. Continue sautéing until fragrant. Add the stock & bring to a boil. Add the coconut milk/cream & bring back to boil. Turn heat down to a simmer & add the zucchini, salmon, clams + juice. Add juice of 1 lime. Season with salt & lemon pepper (to taste). Let simmer until fish cooked, 3-5 min. Add the kale & take off heat. Add chili garlic sauce (to taste) + cilantro. 

Ladle soup into bowls & top with garnishes. Serve with slices of lime & chili oil so each can add to desired spice level 😁 - mine 🔥 @q_the_coach 🚫 😆 

Enjoy! 😋

#inthekitchenwithnora
Variety is the spice of life, especially when focusing on eating healthy ♥️💚💛🧡💜. Makes it easier to stay consistent since it prevents your taste buds from getting bored. So here is another option on how to prepare a delicious & nutritious fish 🎣 dinner 🍽. 

Red snapper 🐟filet with lemon 🍋 garlic 🧄 olives 🫒 roasted red peppers 🌶 & kale 🥬 served with roasted purple potatoes 🥔, cauliflower & crispy chickpeas 😋 So much flavor & fun texture in this dish 🤤

Ingredients: 
Fish: wild caught red snapper 🐟 filet from @got_seafood_atlanta , 3-4 cloves garlic 🧄, Greek olives 🫒 (green &/or Kalamata), capers, roasted red peppers 🌶, kale 🥬, 1 lemon 🍋, olive oil, salt 🧂 & pepper. 
Veggies: purple potatoes 🥔, cauliflower, 1/2 onion 🧅, 2-3 cloves garlic 🧄, 1 can organic chickpeas, olive oil, paprika, S & P. 

Start by roasting the potatoes & cauliflower: cube potatoes, break cauliflower into florets, rough chop the onion & garlic, toss with olive oil, paprika, S & P. Roast at 425 for approx. 40 minutes. 

Drain & rinse the chickpeas. Dry them thoroughly next (between 2 towels, gently dry them so NO moisture left). Then toss them with olive oil & salt. Roast in oven at 425 for approx. 30 min (start checking on them at 20).

Rinse & pat dry fish. Season with salt & pepper on both sides. Drizzle olive oil in a baking pan & place fish in the middle. Drizzle olive oil over fish, squeeze juice of 1/2 lemon, then add chopped garlic, the sliced olives, capers & roasted red peppers. Top with lemon slices. Place the roughly chopped kale around the fish & the squeezed lemon pieces in the corner. Season all lightly. 
Bake at 425 for approx. 11-15 minutes until fish reaches approx. 131. Take out & let rest for 5 minutes (interior fish temp should reach desired temp of 135-137 during resting). 

Plate: potatoes & cauliflower first, add some crispy chickpeas, top with fish & kale + lemon pan sauce. 

Enjoy! 😋

Use the leftover chickpeas as a healthy snack. 

#inthekitchenwithnora
Savory ground lamb 🥩 with cherries 🍒, mint 🍃 & rosemary 🌿 + roasted butternut squash 😋 - a healthy & tasty alternative to pasta & meat sauce 🍝 - served with a mixed greens 🥬 salad 🥗 

Ingredients: free range ground lamb 🥩 - found it @sprouts , frozen organic cherries 🍒 , slivered blanched almonds, organic tomato 🍅 paste, onion 🧅, garlic 🧄, fresh mint 🍃 & rosemary 🌿 + cucumber micro greens 🌱 (optional) - all from @alo_farms , butternut squash, olive oil, shaved Parmesan 🧀, pumpkin pie spice, cinnamon, salt 🧂 & pepper. 

Side salad: mixed lettuces, a drizzle of olive oil, juice of 1/3 lemon 🍋 & salt. 

Start by roasting the butternut squash. Wash & dry squash. Using a sharp knife 🔪, cut ends & then length wise. Scoop out seeds, flip over & cut into approx. 1” slices, then cut those into cubes. Toss lightly with olive oil, salt, pumpkin pie spice & cinnamon. Spread out on baking sheet & roast in oven at 425 for approx. 35-40 minutes until squash is tender. 

Meat sauce: 
Finely chop approx. 1/2 medium onion & 4 garlic cloves. Prepare the herbs (clean & roughly chop the mint & rosemary, gently rinse & dry the cucumber micro greens). I was pretty generous with the herbs & used approx. 2-3 tbsp. of the mint & rosemary each. Save the cucumber greens for the very end. Cut the cherries into 1/4. I used approx 2/3 of a bag of frozen cherries. 

Heat up sauté pan over medium 🔥, add olive oil. Sauté first the onions, then once onions start getting translucent, add the garlic, then the ground lamb. Season & add approx. 1/3 of the mint & rosemary. Once the meat is almost fully browned, add the cherries 🍒 + approx. 2-3 tbsp of tomato paste + another 1/3 of the herbs. Continue cooking on low for another 1-2 minutes so all flavors blend well. 

In a separate small sauté pan, heat up olive oil & toast the slivered almonds. Add the toasted almonds to the meat sauce & mix well. Take off heat & add last 1/3 of the herbs. Taste & add more salt, if needed. 

In a shallow bowl, add first the roasted butternut squash, then the meat sauce, then shaved Parmesan. Top with the cucumber greens. Serve with the mixed lettuce salad. 

Enjoy! 😋

#inthekitchenwithnora
When your friends & neighbors are generous and you have some lovely greens 🥬, eggs 🍳 , avocados 🥑 & purple broccoli 🥦 = breakfast bowl 🍲 that is super delicious & oh so nutritious! 😋😋😋 
#gratefulheart 🙏🏽♥️ #happytummy 

Recipe: 

Ingredients: kale & collard greens 🥬, I got these lush beauties from @mancelife , farm fresh eggs 🥚 from @sowinlovefarm , avocados 🥑 from generous friends in Cali @jimtastic_baconmaster_n_pizza , purple broccoli 🥦 from @peachtreecitymarket , garlic 🧄 from my friend @purplpashon , onion 🧅, cheese 🧀, tomatoes 🍅, lemon 🍋, olive oil, salt 🧂 & pepper. 

Slice approx. 1/3-1/2 medium onion, chop 4 cloves of garlic, clean & roughly chop the kale & collard greens, cut the tomatoes, slice & cube the avocado & cut the cheese. 💨😉😆 

In a sauté pan over medium heat, start by sautéing the onions in some olive oil. Add the garlic. Then add the broccoli & continue to sauté. Squeeze the juice of approx. 1/3 lemon over the broccoli. Add the 2/3 of the kale & all the collard greens next. 

In a separate pan, fry the eggs in some olive oil or butter. 

Once greens start softening, transfer all to salad bowl. Add the remaining 1/3 of the raw kale & mix. Then add the cheese, tomatoes & avocado. Season all well & drizzle with more lemon juice. Toss gently until all mixed well. 

Plate the greens & top with the sunny side up eggs. Enjoy! 😋 

#inthekitchenwithnora
Roasted lemon 🍋 garlic 🧄 herb 🌿 chicken breast 🍗 + fingerling potatoes 🥔 & cauliflower + kale 🥬 & red cabbage 🍃 salad 🥗 

Recipe: 

Ingredients: pasture raised, bone-in chicken breasts, fingerling potatoes 🥔, 1/2 head of cauliflower, medium-small onion 🧅, 4-6 cloves of garlic 🧄 , olive oil, 1 large lemon 🍋, fresh thyme 🌿, kale 🥬, red cabbage, @alo_farms micro greens 🍃, scallions 🌱, salt 🧂 & black pepper. 

Preheat oven to 425. Bring to room temperature, rinse & pat dry the chicken.  Chop/mince garlic. Make a quick marinade of olive oil, juice of 1/2 lemon, the garlic, thyme, salt & pepper. Place chicken in roasting pan, coat it & rub it well on both sides with the marinade. 
Roughly chop up a smaller onion. Toss fingerling potatoes with onion + olive oil, salt & pepper and add to the pan around the chicken. 
Clean up 1/2 cauliflower head, dry it, partition into florets & lightly brush with a little olive oil. Add to pan, season everything & sprinkle more thyme. 

Bake in the oven on top rack for approx. 30-35 minutes basting half way through. Roasting the cauliflower on top rack will help caramelize it a little & give it a nice sweetness. 
Chicken is cooked when internal temp reaches min. 165. Take out & let chicken rest for 8-10 minutes before cutting. 

For the kale salad, clean up & chop kale, thinly slice red cabbage, cut scallions. Add all, plus micro greens to a bowl.  Wait to dress until ready to serve. Drizzle with olive oil & juice of 1/2 lemon + sprinkle with sea salt. Toss well. 

Slice the chicken, plate & drizzle well with pan juices. Serve with the fingerling potatoes & cauliflower + the salad. 

Enjoy! 

#inthekitchenwithnora
When you want something cozy, flavorful & super easy (20 min to prepare):
Mushrooms 🍄 Steak 🥩 & Kale 🥬 Ramen 🍜 

Dish allows for a lot of variations so feel free to experiment. I included suggestions for substitutions () below. 😁

Recipe: 

Ingredients: king trumpet, clamshell & enoki mushrooms (shiitake, porcini), grass fed steak 🥩, organic mushroom broth (vegetable, ramen broth), small onion 🧅, garlic 🧄, (shallots, scallions, leeks), ginger, jalapeño/chili pepper 🌶, kale 🥬 (bok choy, spinach, thinly sliced cabbage), rice/ramen noodles 🍜, Bragg liquid aminos (soy sauce, tamari), olive/avocado oil, sesame oil, chili oil. Optional: salt & pepper, chili flakes, sesame seeds. 

Start by chopping & staging all the ingredients. Chop 3/4 & thinly slice 1/4 of sweet onion. Chop 4 cloves garlic & thinly slice 2. Peel, chop 1/2 & thinly slice 1/2 of 1” of fresh ginger. Thinly slice 1/2 jalapeño (to taste). Thinly slice steak. Cut the king trumpet mushrooms on the bias approx. 1” pieces. Separate the clamshells & enoki.

In a soup pot, heat up a little olive or avocado oil. Quickly sauté the chopped onion, then add garlic & ginger. Add the mushrooms & continue sautéing until they start softening (don’t fully cook them since they will finish cooking once you add broth). Add a splash of liquid aminos & stir well. Then add the mushroom broth and bring to a boil. Add the noodles next.  They only take approx. 2-4 minutes to cook so be ready to cook the steak as soon as you have thrown them in. Noodles can be cooked separately, if you prefer or if using thicker noodles. 

Heat up olive oil in a sauté pan. Add the thinly sliced onion, garlic & ginger and sauté stirring frequently until fragrant (approx. 1 min). Add the thinly sliced steak. Once surface of the steak starts browning, add some sliced jalapeños/chilis, a splash of sesame oil & liquid aminos. You want the steak to still be a little rare. 

Once the noodles have cooked, take soup off heat & add the kale. Stir kale in. 

Add the mushrooms, kale & noodles broth to a bowl. Then the steak & its sauce. Top with a little more sliced jalapeños, scallions & chili oil. 

Enjoy! 😋

#inthekitchenwithnora
Honey, maple, herbs & orange slow cooked pork loin 🍖🍯🍊🍃+ roasted rosemary 🌿potatoes 🥔 & carrots 🥕 + red cabbage 🥬 cucumbers 🥒 & peppers 🌶 salad 🥗 = a delicious 🤤 yet surprisingly easy to make dinner 🍽 

Recipe:

Pork: pork loin 🍖, honey 🍯 maple BBQ sauce (when using BBQ sauce, it is really essential to choose one with natural ingredients & avoid brands with added sugar, high-fructose corn syrup or other processed ingredients & additives), onion 🧅, garlic 🧄, 1 orange 🍊, fresh herbs 🌱🌿🍃 (sage, thyme & rosemary), salt 🧂, pepper, paprika & garlic herb seasoning. 

I cooked the pork loin in the crock pot which means you will need to do this part 6-8 hours before dinner time. Luckily, it takes minimal effort since the crock pot does the majority of the work. 😁 
Line the bottom of the crock pot with thick round slices of onion. Rinse, pat dry & season the meat well on both sides. Place the meat with the fattier side up. Slice 1 orange and place slices on top & around meat. Add the sprigs of herbs & chopped garlic. Cook on low for approx. 6-8 hours, depending on the size of your pork loin. When 1 hour away from being done, add the BBQ sauce. When pork is super tender (careful not to overcook), take out the orange slices & the sprigs of herbs and pull apart the meat with 2 forks. Mix well with the sauce. 

For the potatoes: golden potatoes 🥔, multi colored carrots 🥕, onion 🧅, garlic 🧄, olive oil, rosemary 🌿, salt 🧂, pepper & @thislittlegoat Went to Morocco seasoning. 

Preheat oven to 425. Cut up the potatoes & carrots. Toss with olive oil, garlic, rosemary & seasonings. Place in Pyrex/baking dish & throw in the oven for approx. 40 minutes. 

For the salad 🥗: red cabbage, cucumber 🥒, peppers 🌶, leek 🌱(optional, can use scallions instead), avocado 🥑 oil, red wine vinegar, cilantro 🌿 (optional), salt 🧂 & pepper. 

Thinly slice the cabbage, cucumbers (you can deseed them but it is not a must), peppers & leeks/scallions. Toss with a little avocado oil & red wine vinegar and season with salt & pepper. 

Serve all together & enjoy! 😋

#inthekitchenwithnora
Red fish 🐟 with tomatoes 🍅 & capers in a lemon 🍋 garlic 🧄 & rosemary 🌿sauce served with roasted multicolored potatoes 🥔 

This is a very easy dish to put together & you can definitely use other types of fish (snapper, cod, catfish, halibut, haddock, etc.). 

Red fish @got_seafood_atlanta , herbs @alo_farms, tomatoes & garlic all came from vendors at the local farmers’ market @peachtreecitymarket 

Recipe:

Ingredients: fish 🐟 filet, tomatoes 🍅, capers, 1 lemon 🍋, garlic 🧄 (6+ cloves if you are like me & ❤️ garlic 😁), onion 🧅, fresh rosemary 🌿, olive oil, golden & purple potatoes 🥔, olive oil, 1 tsp of mustard, butter 🧈, salt 🧂 & black pepper. 

The potatoes will take the longest to cook (approx. 35 minutes), so preheat the oven first to 425. Clean the potatoes & cut them into 1/2-1/4” cubes. Chop & slice the garlic (chop for the fish 3-4 cloves & slice for the potatoes 3 cloves), chop the onion, prepare the rosemary (whole sprigs for the fish, just the leaves roughly chopped for the potatoes). Toss the potatoes with olive oil, salt & pepper + sliced garlic & rosemary and throw into oven. When potatoes are done, gently toss them with a little butter (optional). 

Rinse the fish & pat dry. Fish sauce/marinade: olive oil + 1 tps mustard (I used a honey 🍯 Dijon) + 4 cloves garlic + juice of 3/4 of a lemon + salt & pepper. Pour over the fish and let sit to marinate while you prepare the other ingredients. 
Cut the tomatoes 🍅 into slices, remove the seeds & chop the flesh into small cubes (as if you were making salsa). Drizzle more of the marinade on the fish, add the tomatoes, chopped onions & capers. Top the fish with rosemary sprigs & lemon slices. 

Cook in the oven at 425 for approx. 11-14 minutes (depending on the thickness of your filet). Keep a close eye on the fish, you don’t want to overcook it. Fish will be done when internal temp reaches 137-140. Take out & let rest for 5 minutes (fish will continue cooking while resting which is why you want to take it out close to 137). 

Squeeze a little more lemon over the fish, sprinkle with the rosemary leaves from the sprig & serve with the roasted potatoes. 🍽

Enjoy! 😋

#inthekitchenwithnora
Vegetarian meals are not just for vegetarians 😁 Especially these days when quality meat can be hard to find in stores & it’s expensive too. So here is a recipe for a farro, butternut squash, potatoes, portobello mushrooms & zucchini bowl that is satisfying, nutritious & easy to throw together. I served it with a side of tomatoes, peppers & capers salad 🥗 
😋🥔🍄🥒🧄🧅🌿🧀 🍅🌶🌱

Recipe:

Ingredients: 
For the farro bowl: farro, butternut squash, baby golden potatoes 🥔(other types of potatoes will work well too), portobello mushrooms 🍄(you can substitute other types of mushrooms), zucchini 🥒, onion 🧅, garlic 🧄, olive oil, a little butter 🧈 , a smooth & creamy cheddar or Parmesan cheese 🧀, fresh/dried herbs 🌿 (thyme, rosemary, oregano, sage, etc. will all work well), salt 🧂 & cracked black pepper + (optional) an umami seasoning blend. 
For the salad: tomatoes 🍅, multicolored peppers 🌶, capers, scallions 🌱, olive oil, a red wine or apple cider vinegar, salt 🧂 & pepper. 

Preheat oven to 425 & get the farro going. Clean & cut up the veggies. For the butternut squash, trim the ends, cut in half, scoop out seeds, chop into 1” cubes. You do not need to peel the squash. Keep the skin, it is full of nutrients. Cut the other veggies that you will roast to similar size. In a bowl, toss the squash, potatoes, zucchini, onion & garlic with olive, herbs & season well. Spread on a baking sheet. Add the mushrooms (don’t toss the mushrooms with the other veggies since they are more fragile & will break up). Once you have added the thickly sliced portobellos, sprinkle all with the umami seasoning & toss in the oven for approx. 40 minutes until squash & potatoes are tender. 

While the veggies are roasting, prepare the side salad. Slice the peppers & scallions,cut the tomatoes. Place in bowl, add the capers, olive oil + vinegar & season. Let sit. 

When veggies are ready, toss them gently with a little butter (optional). In a bowl, add first the farro, then the roasted veggies & top with crumbles of cheese. Serve together with the salad. 

Enjoy! 😋

#inthekitchenwithnora #vegetarianmeals #vegetarianbowl #vegetariandinnerideas
Think you don’t have time to make a healthy meal? Think again! 😉 Here is quick, less than 20 minutes!, super easy & nutritious dish you can enjoy for lunch or dinner: Mediterranean chicken
🍗🍋🧄🧅🫒🌶🌿 

Recipe: 

Ingredients: pasture raised chicken breasts or thighs 🍗, garlic 🧄, onion 🧅, pitted Greek olives 🫒 (I used a mixture of Kalamata & green olives), roasted red peppers 🌶, lemon 🍋, herbs 🌿, olive oil, stone ground mustard, salt 🧂 & cracked black pepper. 

Start by marinating the chicken at least 1 hour before cooking time. Cut the chicken into 1-1.5” cubes. Marinade: olive oil, garlic, lemon juice, 1 tsp. mustard, salt, pepper & herbs (thyme, rosemary, oregano, tarragon, marjoram, etc. or a mixture will all work well). Let chicken marinate at room temperature. 

Chop the onion & a little more garlic, slice the olives, cut the roasted peppers. 

Heat up a sauté pan over medium heat, add a little olive oil. Sauté the onions, then add the garlic and the chicken + its marinade. Sauté until chicken is almost done, then add the olives, roasted peppers & more herbs. Stir well and cook for another couple of minutes until chicken is done and everything is warmed through. Taste and season again, if needed. 

You can enjoy this dish as is or serve it over zucchini noodles, pasta, farro, wild rice, couscous, or with some fresh baked crusty bread. We had ours with some fresh sourdough & a mixed greens salad. 

Enjoy! 

#inthekitchenwithnora #Mediterraneanchicken #easychickendishes
What do you guys do on a daily basis to help boost your immunity? 
For me, the following are daily essentials: red light therapy + vibration plate, fresh ginger tea, jasmine green tea, nature, movement, apple cider vinegar & lots of veggies. 
I take zinc, magnesium, krill oil, B complex & black seed oil as supplements and try to get a minimum of 7 hours of sleep. 

Ginger tea 🍵 recipe:

Boil filtered water with approx. 1” of ginger root per cup on high for 5 minutes. Lower heat & simmer for another 10 minutes (I like my tea spicy 😁). Add fresh squeezed lemon juice 🍋 (1/2 lemon per cup). I don’t use honey 🍯 in mine but if you need a little sweetness, go ahead. 😁 

Enjoy! Stay healthy my friends! ♥️

#inthekitchenwithnora #stayhealthy #stayhealthyandfit #stayhealthymyfriends
Farfalle with redfish 🐟, broccoli 🥦 & kale 🥬 in a butter 🧈 lemon 🍋 garlic 🧄 & capers sauce 😋 - super quick to make, light, delicious & full of good nutrients 😋

I know that many are hesitant to eat pasta, because “carbs are 👿”, however, on occasion, if you are not gluten intolerant, and if you choose a high quality pasta, go ahead & enjoy it! I used a durum wheat organic pasta. Some of the nutritional benefits of durum wheat: 
- high in fiber 
- high in folate
- low glycemic index 
- rich in protein 
- higher in lutein 
- iron rich (better absorbed by your body when combined with Vitamin C rich foods such as broccoli, kale & citrus) 

Recipe:

Ingredients: farfalle durum wheat pasta, redfish/red drum fish 🐟, 1/3 medium white onion 🧅 , 6 cloves garlic 🧄 , broccoli 🥦 , kale 🥬 , capers, butter 🧈, 1 lemon 🍋 , fresh rosemary 🌿, Parmesan 🧀, salt 🧂, cracked black pepper, zesty citrus herb seasoning & 1 tbsp of olive oil (for the pasta). 

Start by cooking the pasta since that will take the longest. 

Chop up the onion, garlic, kale & rosemary. Cut/separate the broccoli head into smaller florets. Rinse the fish filet, pat dry, season both sides well & cut into approx. 1” pieces. 

Over medium heat, heat up pan, add butter & sauté first the onion, then add the garlic. Once fragrant & onion translucent, add the fish. Once you flip over fish pieces, add the broccoli, capers & rosemary, squeeze the juice of 1/2 the lemon, and lower heat. Sauté for approx. 1 minute & add the kale. Cover & cook approx. 1-2 minutes until kale starts wilting. Add the juice of the remaining 1/2 lemon, a little more butter (to taste), season with salt & pepper, and take off heat. 

Serve over the farfalle with some shaved Parmesan. Enjoy! 😋

#inthekitchenwithnora
Happy New Year! Wishing you all a healthy & delicious 2022! 🥳🎆😋
1st meal of the year - start your year right & make it a healthy one! ♥️
Our brunch - a nutritionally dense breakfast bowl full of good fats, fiber & protein:
farm fresh eggs + purple & golden potatoes 🥔🍠, turnips, leeks 🌱, peppers 🌶, onion 🧅, garlic 🧄, olives 🫒, tomatoes 🍅, avocado 🥑, spicy Pepper Jack 🧀 & fresh herbs 🌿 

Recipe:

Preheat oven to 425. 
Cut up potatoes 🥔🍠& turnips into approx. 1/2” cubes. Cut the leeks 🌱 on the bias into 1.5” pieces, chop the onion 🧅 , slice the garlic 🧄 & peppers 🌶 . Toss all with olive oil, season with salt 🧂& pepper + fresh herbs 🌿 (I used thyme, rosemary & sage). Throw in the oven in a Pyrex/baking dish for approx. 35-40 minutes. 

While the potatoes & turnips are roasting, cut up the remaining items: Greek olives 🫒, avocado 🥑, cherry tomatoes 🍅, Pepper Jack 🧀. 

When potatoes & turnips are done, take them out & add the cheese so it starts melting. Start frying up the eggs 🍳 in a little butter or olive oil. Season eggs with salt & pepper. Add the tomatoes & olives to the potatoes + a little more herbs. 

In a bowl, plate first the potatoes mixture, add avocado, top with the eggs. Sprinkle a little extra fresh herbs on top. 

Enjoy! 😋

#inthekitchenwithnora #breakfastbowl #firstmealoftheyear #happynewyear
Happy New Year! Wishing you all an amazing 2022, filled with good health, delicious dishes, growth & success, laughter & joy! 🥳🎆😋🤍
Thankful for all your support over the past year! 🙏🏽♥️ 
#inthekitchenwithnora #happynewyear2022 #gratefulheart
With this rainy & stormy weather ⛈ I was craving something warm & spicy, so here is my super easy to execute version of Pork Posole 😋🍖🧄🧅🌶🥫🌿 

The crock pot does most of the work, but you will want to allow for 7-8 hours of cooking on low so start the prep in the morning so everything is ready in time for dinner. 😁🍲😋 

I do not claim this is an authentic recipe, I took inspiration from several recipes I found on the net & adjusted. 

Recipe:

Ingredients: approx. 2.5 lbs pork ribs (preferably boneless, mine had bones in them so I had to get those out at the end), 3-3.5 cups of broth, 2 cans of diced green chiles (4 oz cans), 1 can diced tomatoes, 1 can @Juanitas Mexican style hominy, 1 can Great Northern beans, 1 onion, 6-7 cloves of garlic, 1 lime, olive oil, seasonings: salt, chile lime adobo, cumin, Mexican blend, oregano, bay leaf. I did not have any chipotle peppers in adobo sauce or I would have used them (and used less of the chile lime adobo seasoning). Next time. 
Toppings: radishes, cilantro, red cabbage, spicy Pepper Jack, sour cream. You can add avocado, tortillas chips, scallions, hot sauce, etc. 

Start by browning the pork ribs. If you are using boneless, cut up the meat into 1-1.5” cubes. Season well with salt & chile lime adobo. I was pretty generous with the seasoning. Brown in pan with some olive oil over medium-high heat for approx. 4 minutes per side. Add the browned pork to the crock pot. 

Add a little more olive oil to the pan & sauté the onions until softened, then add the garlic. Season well with the various spices. Stir & cook for another minute or so, then add to crock pot. 

Add the hominy, beans, diced tomatoes, diced green chiles. Season again with the salt, chile lime adobo, cumin, Mexican blend & oregano. Add the bay leaf & stock and stir everything so well mixed. Cook on low for approx. 7.5 hours until pork is super tender. Turn off heat, remove the bay leaf & the bones (if you did not use boneless ribs) & add the juice of 1 lime. Taste to ensure the seasoning is well balanced to your taste. Mine turned out perfectly medium-spicy & fragrant. 🤤😋

Plate, add the toppings & enjoy! 

#inthekitchenwithnora
Looking for something light yet satisfying? Try a shrimp 🦐 with zucchini 🥒, cannellini, tomatoes 🍅, roasted peppers 🌶, capers & wild rice 🍚 bowl! Full of bright flavors & super easy to make. 😋

Recipe:

Ingredients: wild caught shrimp 🦐 , 2 medium zucchini 🥒, 1 can cannellini beans (Great Northern beans will work well too), cherry tomatoes 🍅, roasted red peppers 🌶, capers, scallions 🌱, 1/4 large onion 🧅, 4 garlic 🧄 cloves, 1/2 lemon 🍋 or lime, brined peppercorns (optional), butter 🧈, olive oil, salt 🧂, black pepper, zesty citrus herb seasoning (optional) & fresh cilantro or parsley 🌿. 

Get the rice going first since that will take the longest to cook. I used @traderjoes Brown Rice Medley which has long grain brown rice, black barley & Daikon radish seeds, but any wild rice blend will work. Follow the instructions for the type of rice you choose to use. I cooked the rice in some chicken broth left over from soup I made a couple of days ago but water will work well too. Once rice is cooked, add a little butter to it (optional). 

Peel, clean, rinse & pat dry shrimp. Chop the veggies. Heat up sauté pan over medium heat. Add olive oil & sauté in the following order: onions first, then add the zucchini & garlic. Next add the shrimp & season everything. Shrimp cooks fast, so once shrimp is no longer translucent, promptly add the rinsed beans, capers, brined peppercorns & roasted peppers. You can also add 1-2 tbsps of butter at this stage. Stir all well & squeeze the juice of 1/2 lemon or lime over everything. Take off heat & add the tomatoes & scallions. Taste & season more, if needed. Add the cilantro/parsley right before serving. 

Serve the shrimp over the rice & enjoy! 😋

#inthekitchenwithnora #shrimpfordinner #shrimpdishes #shrimprecipes #easyshrimpmeals
Need to make something easy & lighter after all the holiday food you have been enjoying?

Roasted chicken thighs & vegetables to the rescue! 🥘🍗🥬🥔🌶 🧄🧅🌿
This dish practically cooks itself. All the effort you have to put in is chopping up some veggies & preparing the marinade for the chicken. Simple, easy & delicious. 

Recipe:

For all items, choose best quality (farm fresh, organic, pasture raised, local) available, your taste buds & gut will thank you! 

Chicken - marinate for minimum 1 hour in a mixture of olive oil, balsamic vinegar, garlic aioli mustard, salt, pepper & herbs (rosemary, thyme, tarragon or mixture will all work well). 

Veggies - I used Brussels sprouts, baby yellow potatoes, peppers, garlic & onion. Toss lightly with olive oil & season. 

Throw the veggies in the oven first since they will take a little longer. Cook at 400 for approx. 30-35 minutes. 

Roast the chicken thighs in their marinade at same temperature for approx. 20-22 minutes until internal temp reaches 165. Take out & let rest for approx. 7 minutes before slicing. 

Layer first the veggies in the bowl, add the chicken & then spoon the chicken marinade/pan juices over everything. 

Enjoy! 😋

#inthekitchenwithnora #easychickenrecipes #easydinnerideas
Merry Christmas! Wishing you health, love & light! ❤️🤍🎄🕊✨🤍❤️ 
#inthekitchenwithnora