This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognizing you when you return to our website and helping our team to understand which sections of the website you find most interesting. We do not share any your subscription information with third parties. It is used solely to send you notifications about site content occasionally.

  • Smaller Small Medium Big Bigger
  • Default Helvetica Segoe Georgia Times

Continuing over the next several months I offer you more of my smart recipes for: Smart Breakfasts, Lunches and Dinners; Smart Snacks, Sweets and Starters; Smart Sides, Soups and Salad Dressings.


Bombay Curry Tofu

Makes 4 servings

  • 1 scallion
  • 1 green cooking apple (such as Granny Smith), cored and chopped with peel
  • 4 tablespoons pastured butter
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 tablespoon arrowroot
  • 1 cup canned full-fat coconut milk
  • ½ teaspoon sea salt
  • 1 pound extra firm non-GMO silken tofu, cut into cubes
  • 1 red bell pepper, cut julienne
  • 1 yellow bell pepper, cut julienne
  • 1 stalk celery, finely chopped

Sauté scallion and apple in butter until tender. Add curry powder and cumin and simmer two minutes, stirring frequently. Add arrowroot. Mix thoroughly. Add coconut milk and salt, stirring constantly until mixture starts to bubble. Lower heat to simmer and add tofu, red and yellow peppers and celery stalk. Cook 8–10 minutes until mixture is nice and thick and tofu and vegetables are cooked through.

Coconutty Meatballs

Makes 4 servings

  • 1 pound organic grass-fed beef
  • 1 onion
  • 2 garlic cloves, minced
  • 1 pastured egg, beaten
  • 4 tablespoons plus ½ cup canned full-fat coconut milk, divided
  • 2 tablespoons unsweetened coconut flakes
  • 1 teaspoon cumin
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon sea salt
  • 3 tablespoons fresh cilantro, chopped
Preheat broiler. In a large bowl mix beef, onion, garlic, egg, four tablespoons of coconut milk, coconut flakes, cumin, turmeric, cayenne and sea salt. Form into golf-ball size meatballs and place on a nonstick broiling pan. Broil until meat is browned and no longer pink inside. Remove meatballs onto a serving dish and discard fat. Pour in remaining coconut milk making sure to dissolve all browned residues. Add cilantro, stirring until blended, and pour over meatballs. Serve immediately. Creamed Turkey a la Queen Makes 4 servings
  • 2 tablespoons coconut oil
  • 4 turkey cutlets, cubed
  • 1 large leek, chopped
  • 2 tablespoons parsley, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon thyme
  • Pinch of cayenne
  • Pinch of nutmeg
  • 1/2 cup chicken broth
  • 1/2 cup organic pastured cream

Melt coconut oil in large skillet on medium high heat. Brown turkey cubes for about 10 minutes or until cooked all the way through. Remove turkey and set aside, reserving juices in the pan. Add leek, parsley, garlic and sea salt and sauté until tender. Stir in thyme, cayenne and nutmeg. Reduce heat to medium. Add chicken broth and cream and cook until slightly reduced, stirring occasionally. Add cooked turkey into the sauce. Serve over a bed of steamed greens like collards, kale or mustard greens.

Succulent Sea Scallops.

scallop recipe

Serves 4

  • 12 large fresh sea scallops
  • 1 tablespoon macadamia nut oil
  • 2 cloves garlic, minced
  • 1 leek, white part, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cardamom
  • Pinch of sea salt
  • 1 tablespoon fresh parsley, minced
Rinse and drain scallops. Heat large skillet on medium flame. Add macadamia nut oil. Sauté garlic and leeks just until garlic is softened, about 30 seconds. Set scallops in hot oil and allow to sear to a golden brown, flipping over after about one minute. Turn off heat. Sprinkle scallops with remaining ingredients. Cover and let rest for five minutes.


Jicama Chips

Makes about 2 cups

  • 1 medium jicama, cut into ¼ inch slices
  • Juice of 1 lime
  • Cayenne
  • 1 tablespoon toasted sesame oil
  • Parchment paper or pizza stone

Preheat the oven to 325 degrees F. Toss jicama slices with lime juice and cayenne. Place on baking sheet covered with parchment paper or use a pizza stone, making sure the slices are not touching. Bake for about 30 minutes, turning chips about every 10 minutes. Be careful not to burn. Cover and store in refrigerator and return to warmed oven to re-crisp if desired. Drizzle toasted sesame oil before serving.

Flax Snackers

Makes 8 servings, 2 crackers each

  • Olive or avocado oil spray
  • 1 cup milled flax seeds
  • 1 teaspoon Sweet Leaf Stevia
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup cran-water
  • 1 tablespoon almond or cashew butter as topping

Preheat oven to 275 degrees F. Lightly coat a cookie sheet with oil spray. Mix the dry ingredients in a medium bowl. Add the cran-water and let stand for five minutes. Stir the mixture vigorously with a fork for about five minutes or until seeds stick together. Let mixture rest for 15 minutes. Spoon the flax seed mixture onto the prepared cookie sheet. Cover with waxed paper and use a rolling pin to flatten the mixture out to the sides of the cookie sheet. When the mixture is evenly distributed, remove and discard waxed paper. Use a knife or pizza cutter to score the mixture into 16 sections. Bake for 60 to 90 minutes or until the crackers lift off the cookie sheet and break apart easily. Store crackers in an airtight container at room temperature.

Savory Chia Crackers

Makes 16 servings, 2 crackers each

  • Chia gel: 1/3 cup chia seeds 2 cups water
  • 3/4 cup chia seeds (reserved for crackers)
  • 1/2 tablespoon cumin powder
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon cayenne

Prepare the chia gel by combining seeds and water. Cover, shake for 45 seconds and let rest for one minute, then shake again. After 15 minutes of resting, the gel is ready. Preheat the oven to 275 degrees F. In a medium bowl, combine the dry chia seeds and spices. Add the chia gel, stirring until well mixed and the seeds start to form a ball. Line a baking sheet with parchment paper and spoon the chia mixture over it. Cover with waxed paper and use a rolling pin to flatten the mixture out to the sides of the cookie sheet. When the mixture is evenly distributed, remove and discard waxed paper. Use a knife or pizza cutter to score the mixture into 16 sections. Bake for 45 minutes to one hour or until the crackers lift off the cookie sheet and break apart easily. Store crackers in an airtight container at room temperature.

Classic Flatbread

Makes 16 servings

  • 1/2 cup whole flax seeds
  • 1/2 cup ground flax seeds
  • 4 cups fresh tomatoes, chopped
  • 1 medium sweet yellow onion
  • 1/2 cup sun dried tomato, soaked until soft
  • 2 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh basil leaves
  • 1 tablespoon Italian dried spices
  • 1/4 teaspoon sea salt

Combine all ingredients in a food processor until batter forms. Line a cookie sheet with parchment paper and spread batter evenly on top. Bake at 250 degrees F for four hours, then cut into desired shape.

Walnut Crisps

walnut recipe

Makes 16 servings

  • 1 cup walnuts
  • 1/4 cup ground flax seeds
  • 1 teaspoon Lakanto Monk Fruit Sweetener
  • 1/4 teaspoon Ceylon cinnamon
  • 1/4 teaspoon sea salt
  • up to 1 cup water

Pulse walnuts in food processor until crumbly, then add all other ingredients (except water) and combine. Transfer mixture to a bowl and begin to mix in water until it becomes a pourable batter. Pour one tablespoon dollops onto parchmentlined cookie sheet and flatten them with a spoon. Bake at 250 degrees F for four hours, flipping crisps at two hours.

Ann Louise Gittleman, PhD, CNS

Visionary health expert Ann Louise Gittleman, PhD, CNS, has always been a trendsetter. With millions of followers nationwide, she has the uncanny ability to pinpoint major health concerns and provide solutions years ahead of anybody else.

Highly respected as the grande dame of alternative health and award-winning author of 30 books, she single-handedly launched the weight loss/detox revolution in her New York Times bestseller The Fat Flush Plan. A Connecticut College and Teachers College, Columbia University graduate, Dr. Ann Louise was recognized as one of the top ten nutritionists in the country by Self magazine and was the recipient of the American Medical Writers Association award for excellence. She has been a popular columnist for First magazine since 2003.