Zucchini Chocolate chip Banana Bread

I’ve been making this recipe on repeat! I even made muffins. It’s moist, warmly spiced, just enough chocolate to satisfy the craving and you know I snuck in some greens! The zucchini and the banana make the perfect duo. It’s everything you want in a comforting banana bread to dunk in your morning coffee and more!

TIP: If you want to make this recipe into muffins. Add batter to muffin tins and bake for 20-25 minutes.

Recipe

  • 2 zucchini, grated (about 2 cups) 

  • 1/4 cup Greek yogurt

  • 2 ripe bananas

  • 1/2 cup coconut oil 

  • 1/2 granulated sugar (sub 1/3 honey or agave)

  • 2 eggs 

  • 1 tbsp vanilla extract 

  • 1 3/4 cups all-purpose flour 

  • 1 tsp baking powder 

  • 1/2 tsp baking soda 

  • 1 1/2 tsp cinnamon 

  • 1/4 tsp nutmeg

  • /2 tsp kosher salt

  • 1 cup chocolate chips 

Method

  • Preheat oven to 350. Grease loaf pan 

  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until combined.

  • In another bowl, whisk the sugar, eggs, bananas, oil, greek yogurt and vanilla together until combined. Add in the grated zucchini. 

  • Pour the wet ingredients into the dry ingredients. 

  • Gently stir and add in chocolate chips.

  • Pour the batter evenly into prepared loaf pan. Bake for 55 minutes. 

  • Dress it up with cinnamon sugar on top!

    TIP: I recommend loosely covering the bread with aluminum foil halfway through to prevent too much browning.

Cheers!
TheBrooklynLemon

Comforting Go-to fiber filled Chili

You can never say no to a warming, cozy bowl of chili, especially during these winter months in New York. This recipe is a family favorite, I often make a big batch and enjoy leftovers for breakfast with an over medium egg on top and for lunch. It’s protein-packed and full of yummy vegetables. What are you waiting for? Make it immediately ;)

Recipe

  • 2 lbs ground beef or turkey

  • 3 cups kidney and black beans

  • ¼ cup olive oil

  • 1 tbsp paprika

  • 1 tbsp cumin

  • 1 tbsp curry powder

  • 1 tbsp oregano

  • 2 tbsp onion powder

  • 1 tbsp garlic powder

  • 2 yellow onions, thinly sliced

  • 3 bell peppers chopped

  • 2 yellow squash, chopped

  • 5 cloves of garlic, chopped

  • 2 28-oz cans fire roasted diced tomatoes

  • 1 bottle of Yuengling beer (or other lager)

  • Yogurt Garnish

  • 1 cup whole milk greek yogurt

  • zest of 1 lime and juice

  • 1 jalapeno, diced

  • 1 garlic clove, minced

  • scallions

  • salt + pepper

    Add all ingredients together and mix. Add on top of chili.

    Method

  • Add oil to a Dutch oven and heat until shimmering over medium-high. Add the meat to the oil and use a spatula to break it apart and allow to cook, about 5 minutes.

  • Add all spices directly to the surface of the pan to allow them to fry in the oil one minute before stirring to incorporate throughout beef mixture. Continue to cook another 2-3 minutes, stirring once or twice.

  • Add onions to the pot, stir to distribute, and cook 3-4 minutes until they are translucent. Add the bell peppers and stir to distribute, cook another 2-3 minutes. 

  • Add beer to the pot and allow to simmer for about 5 minutes, then add diced tomatoes and beans and simmer for another 40 minutes.

  • Ladle a few fragrant spoonfuls of chili into your bowl and dress it up with a dollop of the yogurt mixture and a scattering of scallions, parsley.

Cheers!
TheBrooklynLemon

Mediterranean köfte Chicken meatballs over Lemon/dill brown rice 

These days a flavorful bowl with all the fixins just does it for me. Seasoned to perfection! This fresh, herby, well-balanced protein packed bowl is the perfect week night meal. Make extra for lunch the next day, thank me later!

TIP: Also, toddler approved! My daughter loves these meatballs. She prefers them with hummus. Either way you can’t go wrong. :)

Recipe

Chicken köfte Meatballs

1 lb ground chicken
1 garlic clove, grated
½ sweet yellow onion, grated
1 piece day old bread (or toast), soaked in whole milk
1 tsp ground cumin
1 tsp oregano
1 tsp sweet paprika
1 tsp onion powder
1 tsp coriander
1/2 cup Italian parsley, finely chopped
1 egg, beaten
Kosher salt & freshly cracked pepper

Method

  • Heat skillet over medium heat with olive oil

  • In a bowl combine all the ingredients together

  • Use ice cream scoop to make meatballs.

  • Cook 3 minutes on each side, until browned and the internal temp reached 165! 

Recipe

Lemon/ Dill Brown Rice

  • 1 cup brown rice

  • 1 tbsp lemon juice

  • 1/4 cup dill

  • 1 tbsp of butter

  • 1 cup broth

  • Kosher salt & freshly cracked pepper

Method

  • Cook brown rice in lemon juice, butter, broth and dill. Dress it up with extra dill on top! 

  • Serve with pita, cucumbers, Tzatziki and a lemon wedge.

Cheers!
TheBrooklynLemon

Strawberry Oatmeal bake

We’re starting the 2024 New Year and our mornings off right with this recipe! As a mom of two, I’m always looking for quick and easy breakfast options without compromising nutrition. There are so many bars on the market filled with added sugar and unhealthy ingredients. These bars are easy to make and perfect for the whole family. The quinoa gives this recipe a balance of plant protein and fiber to keep you full and satisfied all morning.

TIP: Put the cooked bar in a waffle maker, and drizzle nut butter on top for a quick morning waffle. These are also great for an afterschool snack or on-the-go!

Recipe

  • 1 ripe banana

  • 1 cup strawberries or blueberries

  • 2tsp ground cinnamon

  • 1/4 tsp nutmeg

  • 1 tbsp coconut oil

  • 2 eggs

  • 1/4 cup date syrup or maple syrup

  • 1 cup cooked quinoa

  • 2 cups nut milk

  • 2cup rolled oats

  • 1/4 toasted walnuts

Method

  • Preheat oven to 350 degrees.

  • In one bowl add oats, cinnamon, nutmeg, and baking powder. Combine all ingredients together.

  • In another bowl add smashed ripe banana, nut milk, vanilla, maple syrup or date syrup, and 2 eggs. Mix together well.

  • Then add the wet ingredients into dry.

  • Finally, add in quinoa, and chopped strawberries. Pour batter into a loaf pan or cake pan.

  • Dress it up with crushed walnuts and bake for 45 minutes.

Cheers!
TheBrooklynLemon

Healthy Sunday Morning Pancakes

There's just something about Sunday morning and the smell of maple syrup and pancakes wafting through the air that makes my weekend whole. I make these pancakes every weekend, it has become a tradition we look forward to. And since delicious, healthy food is the foundation for me and my family, this recipe is it! Definitely toddler approved!

Healthy Sunday Morning Pancakes

  • 2 eggs

  • 2 ripe bananas

  • 1/2 cup unsweetened almond milk

  • 1 teaspoon vanilla extract

  • 1 ½ cups old fashioned rolled oats, gluten free if desired

  • 2 teaspoons baking powder

  • ½ teaspoon ground cinnamon

  • dash of nutmeg

  • ¼ teaspoon salt

  • Olive oil, for cooking

Method

  • Add all ingredients into a blender and blend well until desired batter consistency.

  • Place nonstick pan over medium heat with a little bit of oil.

  • Ladle 1/4 cup of batter onto the surface of a nonstick pan.

  • When many air bubbles rise to the top of each pancake and burst, flip and finish cooking on the other side, about 3-4 minutes per side.

  • Dress it up with your favorite fruit and maple syrup.

Cheers!
TheBrooklynLemon

Crockpot Chicken Tortilla soup

This is the only chicken tortilla soup recipe you will ever need. It’s all the hearty, warm goodness you crave in one bite. This soup feels indulgent, but it’s filled with a variety vegetables and whole ingredients that will nourish and fuel you up. This makes the perfect leftover lunch so make extra, I promise it won’t go to waste!

Chicken Tortilla Soup

  • 2 pounds boneless skinless chicken breasts

  • 1 red bell pepper, diced

  • 1 green pepper, diced

  • 2 cups corn

  • 1 can of chipotle in adobo, 2 tbsps + 2 peppers finely chopped

  • 1 onion, finely chopped

  • 1 can black beans

  • 1 can fire roasted tomatoes, 28oz

  • 4 cups vegetable broth (you may want to add more)

  • Swiss chard, finely chopped (you can use any leafy green of your choice)

  • Shredded sharp cheddar

  • Greek yogurt

  • Diced jalapeños and avocado

  • Tortilla chips, crushed

Method

  • Set the crockpot on high for 4 hours or low for 8 hours depending on your day. In the crockpot, add chicken breasts.

  • Next, pour in diced onion, peppers, broth, chipotle peppers in adobo and fire roasted tomatoes.

  • Then when it’s half way cooked add in the corn and black beans. Assess to see the consistency of the soup. You can always add more broth as desired.

  • Dress it up with crushed tortilla chips, a dollop of greek yogurt, diced jalapeños and avocado.

Cheers!
TheBrooklynLemon

Sweet & Spicy Lettuce Cups

Okay! In all honesty I had about 10 of these lettuce cups, I couldn’t stop eating them! The sweetness from the jam paired with the spice from the ginger and chili paste create the perfect balance. Plus the crunch you get from the water chestnuts and freshness the cilantro brings make this the perfect guilt free protein and fiber packed dinner. A burst of flavor in every bite, make them immediately.

Chicken Lettuce Cups

  • 1 pound ground chicken

  • 1 red bell pepper, diced

  • Scallions

  • Sambal oelek (chili paste)

  • 1 inch ginger root, grated

  • 3 garlic cloves, minced

  • 1/4 soy sauce or coconut aminos

  • 2 tbsp strawberry jam

  • 1 can water chestnuts, chopped

  • 1 tsp sesame oil

  • Cilantro for garnish

  • 2 tbsp rice wine vinegar

  • Butter lettuce

Method

  • Heat a sauté pan over medium-high heat. Add avocado oil. Once hot, add the ground chicken. Allow to cook for 3 to 4 minutes without moving to brown, then break up into pieces. Season with a pinch of salt and continue cooking until completely browned, about 4 to 5 minutes.. 

  • Add the red bell pepper, scallions, ginger and garlic and allow to cook until vegetables have softened, 3 to 4 minutes, stirring occasionally. 

  • In a small bowl, whisk together the soy sauce, jam, rice wine vinegar, and sambal oelek (chili paste). 

  • Once veggies are softened, add the sauce and stir to coat. Allow to simmer for 2 to 3 minutes to coat the chicken. Stir in the water chestnuts and toasted sesame oil at the last minute of cooking to heat through.

  • Place four large butter lettuce cups on a plate. Top each lettuce leaf with a 1/4 cup of the chicken mixture.

  • Dress it up with chopped scallions, and cilantro.

Cheers!
TheBrooklynLemon

Thanksgiving Shepherd’s Pie

Thanksgiving is less than a week away and we’re anticipating and prepping for the big feast. This shepherd’s pie is perfect for all occasions.

  1. A perfect Friendsgiving main event dish

  2. A cozy, decadent Autumn weeknight meal

  3. Thanksgiving Turkey leftovers! Just replace the ground Turkey with your leftover Turkey.

It’s loaded with vegetables and hearty yet, lean Turkey. And don’t forget topped with velvety, smooth, elevated sweet potatoes for a bite that celebrates all the goodness of Thanksgiving. 

Sweet Potato Mash

  • 3 medium sweet potatoes

  • 1/2 stick butter

  • 2 tablespoons brown sugar

  • 1 tablespoon maple syrup

  • 1 tablespoon finely grated fresh ginger

  • 1/2 teaspoon ground cinnamon

  • A few light grates orange zest

  • Kosher salt + pepper

Turkey Shepherd’s Pie

  • 2 tablespoons extra-virgin olive oil

  • 1 pound ground Turkey or leftover Thanksgiving Turkey 

  • 1/2 red onion, diced small

  • 2 large carrot, diced small

  • 2 stalks celery, peeled and diced small

  • 2 cups frozen peas 

  • 1 cup beef broth or vegetable 

  • 1 tablespoon red wine vinegar

Method

  • Preheat the oven to 450 degrees.Add sweet potatoes on baking sheet and bake for 1 and 1/2 hours. 

  • In a skillet, heat the oil over medium-high heat. Add the ground turkey in small pieces and cook until browned about 5 minutes.  Season generously with salt and pepper. Transfer the meat to a bowl. 

  • Add the onions, carrot and celery to the skillet, then season with salt and pepper, and cook until the vegetables are translucent about 7 minutes. Transfer the vegetables to the bowl with the meat. Stir in the peas, broth and vinegar. 

  • Make the brown butter for the sweet potatoes: In a medium saucepan, melt the butter completely over medium heat. Remove the butter from the heat and stir in the brown sugar, maple syrup, ginger and cinnamon. Set aside and keep warm.

  • Once sweet potatoes are done. Peel and place in a food processor with brown butter mixture. Mix it until smooth. 

  • Lower the oven to 375. Spoon all of the meat mixture into an even layer in the baking dish. Dollop the mashed sweet potatoes over the meat, then spread the potatoes into a layer. Bake for 30 minutes. 

Cheers!
TheBrooklynLemon

Falafel Chicken Cutlet with Arugula Salad

First we fry then we bake!

Chicken cutlets breaded to perfection has always been a Sunday family dinner staple that I will make for years to come. This chicken dish is a nod to that with a twist! If you like falafel and love the bite of a crispy, golden chicken cutlet this is the move! A classic recipe with a remix that is a perfect healthy weeknight option everyone will love.

Falafel Chicken

  • 1 cup almond flour or all purpose flour

  • 2 large eggs, beaten

  • 1 lb thinly sliced chicken cutlets

  • 2 cups falafel mix

  • Extra-virgin olive oil

  • Salt + Pepper

Arugula Salad

  • Arugula

  • Persian Cucumber

  • Grape tomatoes, thinly sliced

  • Mint, dill

  • Salt + Pepper

Mediterranean Dressing

  • 2 cups Greek yogurt

  • 1/c cup extra-virgin olive oil

  • Juice of 1 lemon

  • 1/4 cup white wine or red wine vinegar

  • 2 tbsps cilantro, dill + mint

  • Salt + Pepper

    Blend all together to make a creamy yogurt dressing.

Method

  • Preheat the oven to 400. Set up a breading station with one plate containing the flour, one with the eggs and one with the falafel mix as the breadcrumbs. Sprinkle the chicken with salt and pepper. Evenly coat the chicken in the flour, followed by the egg; finish with the falafel mix.

  • First fry the chicken then bake! In a large skillet, add 1/4 inch oil and 1 tbsp of butter. Heat over medium heat until the oil is shimmering. Add the chicken and cook until browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking sheet. Bake until the chicken is cooked to 165 degrees F, about 10 minutes.

  • For the salad: In a large bowl, toss the arugula with the lemon juice, salt and a drizzle of oil. Add the tomatoes and cucumbers and season with more salt. Toss to combine.

  • Transfer the chicken to plates and top with the salad. Dress it up with the Yogurt on top!

Cheers!
TheBrooklynLemon

Blackcurrant Delicata squash w. toasted walnut pesto

This roasted, sweet delicata squash is warm, cozy and the perfect way to celebrate and welcome Fall. It’s beautifully coated with a toasted walnut pesto and blackcurrant glaze that is equally sweet and savory. This dish hit every note!

Delicata Squash

  • 2 delicata squash, washed, halved lengthwise, seeds removed and cut into ½-inch thick half moons

  • 2 tablespoons extra-virgin olive oil

  • 2/3 cup apple cider vinegar

  • 1/2 cup maple syrup

  • 2 tablespoons blackcurrants

  • Kosher salt and freshly ground black pepper

Walnut Pesto

1/2. cup walnut halves, toasted
2 garlic cloves
1/2 lemon, juiced
1 cup packed basil leaves
1/2 cup parsley leaves
1/3 cup grated Parmigiano-Reggiano
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Method

  • Preheat the oven to 425. Place the walnuts on a baking sheet and allow to toast for 5 minutes until fragrant smelling. Remove from the oven and allow to cool.

  • Make the blackcurrant glaze. In a saucepan combine vinegar, maple syrup and currants. Bring to a boil over medium-high heat and allow to simmer and reduce for 15 to 20 minutes until reduced by almost a 1/3 and lightly syrupy in consistency.

  • Line two baking sheets with parchment paper. Place the squash in a large bowl and toss with olive oil and salt. Lay onto the baking sheet and roast for 20 minutes. After 20 minutes of roasting, remove from oven, flip the squash and brush lightly with the blackcurrant glaze. Return to the oven for another 10 minutes.

  • Meanwhile, make the walnut pesto. In the bowl of a food processor add the walnut halves, garlic, lemon juice, Parmigiano-Reggiano, basil and parsley. Pulse until finely chopped and smooth.

  • Place the squash on a platter, drizzle with the remaining blackcurrant glaze and some of the walnut pesto. Garnish with shavings of Parmigiano-Reggiano, flaky sea salt.

Cheers!
TheBrooklynLemon

Sesame Ginger Turkey meatball bowl w. peach salsa

Bowl Ingredients

  • 1 lb ground chicken or turkey

  • 2 scallions

  • 2 tbsp grated ginger

  • 3 cloves garlic

  • 1/2 cup cilantro

  • 1 tsp Worcestershire sauce

  • 2 tbsp sesame oil

  • 1/3 cup soy sauce

  • 2 tbsp honey

Peach Salsa Ingredients

  • 2 tbsp sesame oil

  • 1 tsp cornstarch

  • 3 cups brown rice

  • 2 Persian cucumbers

  • 1 peach

  • 1 tbsp soy sauce

    Method

  • To make the meatballs. Add the ground turkey, 1 clove grated garlic, scallions, 1 tablespoon grated ginger, cilantro, Worcestershire sauce, and a pinch of pepper to a bowl. Mix together. Coat your hands with a bit of oil and roll the meat into tablespoon-size balls (makes about 15 meatballs)

  • Heat the oil in a large skillet over medium-high heat. Add the meatballs and sear until crisp and mostly cooked through, about 5-8 minutes, turning them 2-3 times.

  • Meanwhile, make the sauce. In a glass jar, combine soy sauce, 1/3 cup water, 3 cloves grated garlic, 1 tablespoon grated ginger, chili sauce, honey, and sesame seeds. In a small bowl, mix the cornstarch with 1 tablespoon water.

  • Pour the sauce over the meatballs. Simmer 2-3 minutes, then add the cornstarch, and cook until the sauce lightly coats the meatballs.

  • To make the salsa, add the cucumbers to a bowl and toss with 1 tablespoon of salt. Let sit 5 minutes, then drain out the water. Add the peach, soy sauce and sesame seeds.

  • Spoon the rice into bowls. Add the salad, the meatballs, and dress it up with scallions and basil!

Cheers!
TheBrooklynLemon

Zucchini- Scallion Baked Fritters

These zucchini fritters are fluffy, tender, hearty and filled with mostly vegetables! They are the perfect pillowy bite you’ll want to drag through garlicky, tzatziki again and again. These didn’t last very long in my kitchen, so I suggest making a double batch!

Ingredients

Extra-virgin olive oil

2 1/2 cup shredded zucchini

1/2 yellow onion, diced

1 garlic clove, minced

1 egg, 1 egg white

1/2 cup almond flour

3 thinly sliced scallions

Tzatziki for dipping

salt + pepper

2 tbsps of dill

Method

  • 1. Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.

  • Grate the 2 zucchinis and place in a kitchen towel, or cheese cloth and wring out excess water.

  • In a bowl combine, shredded zucchini, almond flour, eggs, onion, garlic, dill, half the scallions, salt + pepper.

  • Scoop 2 heaping tbsps of mixture onto the sheet pan and press down to make a round fritter. Repeat to form about 10 fritters.

  • Bake for 10 minutes, flip then bake for another 12 minutes, until golden and crispy.

  • Dress it up with tzatziki, scallions and dill.

Cheers!
TheBrooklynLemon

Smokey BBq Salmon Rice Bowl w. Peach Jalapeno Salsa

It’s stone fruit season in New York and we’re celebrating our beloved sweet, decadent peaches with this dish! This crispy, smokey salmon bowl is all made all on one sheet pan. We love the minimal effort for this vibrant, delicious summer meal. I’ve been making bowls like this all summer and couldn’t wait to share it with you.

Ingredients

1.5 pounds salmon filets
1/4 cup extra virgin olive oil
1 tablespoon honey
1 tablespoon chili powder1 teaspoon onion powder
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/8 teaspoon cinnamon
2 peaches, quartered
1 ear corn

1 summer squash, diced
1-2 jalapeño
1 shallot, halved
1 avocado, cubed
1/2 cup cilantro, chopped
1 tablespoon lime zest, plus 1/4 cup lime juice
6 tablespoons ghee
6 cloves garlic, chopped
3-4 cups rice, for serving

Method

  • 1. Preheat the oven to 450 degrees.

  • Place the salmon on a baking sheet and rub with olive oil, honey, chili powder, paprika, garlic powder, onion powder, cinnamon, and a pinch of salt.

  • On the sheet pan, add the peaches, corn, jalapeños, and shallots. Roast 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the fish aside.

  • 3. To make the jalapeno/peach salsa.

    Dice the peaches, remove the corn kernels from the cob, and chop the jalapeños and shallot. Add everything to a bowl with the avocado, cilantro, lime zest, and lime juice.4. Melt together the ghee and garlic. Cook until the butter is browning and the garlic crisps. Add chili flakes and salt.

  • 5. Serve the salmon and salsa over bowls of rice. You may use brown or cauliflower rice can work here as well. Drizzle the melted ghee over the salmon and dress it up with basil or cilantro.

Cheers!
TheBrooklynLemon

Sesame Ginger Chicken Meatballs w. Miso squash Noodles

Anytime I spot a sesame, soy, ginger combo on a menu I gravitate towards it. Something about the sweet, saltiness of those flavors is always so complimentary together. I wanted to create something with that flavor profile and what better vessel to use than a golden brown, meatball atop low carb nutrient dense butternut squash noodles. It’s light, fresh and the perfect weeknight dinner!

Sesame Ginger Meatballs

  1. 1 tbsp sesame oil

  2. 2 scallions, minced

  3. 1 inch fresh ginger, peeled and grated

  4. 1 pound ground chicken

  5. 2 garlic cloves, minced

  6. 1/4 cup almond flour

  7. 1 egg

  8. 1 tbsp coconut aminos

  9. salt + pepper

  10. Black sesame seeds

  • Heat sesame oil in a saute pan.

  • Add scallion, ginger, garlic, and cook until softened. Remove from heat and let cool.

  • In a bowl mix together the ground chicken, cooked scallion mixture, almond flour, egg, coconut aminos, salt and pepper. Form into meatballs. I like to use an ice cream scoop to mold.

Squash Noodles

  1. 2 tsp sesame oil

  2. 1 inch fresh ginger, peeled and grated

  3. 2 garlic cloves

  4. 1/4 cup miso paste

  5. 2 tsp coconut aminos

  6. 2 tsp lemon juice

  7. Butternut Squash, peeled and spiraled

  8. 3 scallions

  • Whisk sesame oil, ginger, garlic, miso paste, coconut aminos, lemon juice, and 1/2 cup warm water in a bowl.

  • In a saute pan with avocado oil add noodles and cook until softened. Season with salt and add sauce.

  • Cook together for 5 minutes.

  • Place meatballs on top of squash noodles, and dress it up with scallions.

Cheers!
TheBrooklynLemon

Carrot-Ginger Cajun Shrimp Bowl

Don’t you love taking a bite out of something delicious and having it transport you back in time. This dish brings me to the colorful, vibrant, theatrical, sunny streets of New Orleans. The blackened cajun shrimp is the perfect match to the fluffy coconut rice, mixed greens, and fresh cucumbers. The bright Carrot-Ginger dressing brings it all together. Go put on Louis Armstrong and make this immediately!

Shrimp Recipe

  1. 1 tsp chili powder

  2. 1 tbsp smoked paprika

  3. 1 tsp garlic powder

  4. 1 tsp oregano

  5. pinch of cayenne pepper

  6. salt + pepper

  7. 1 pound, peeled and deveined

  8. 2 tbsp olive oil

Bowl Recipe

  1. 2 cups warm cauliflower rice

  2. 1/2 cup coconut milk

  3. 2 cups mixed greens

  4. 2 Persian cucumbers

  5. 1 scallion sliced thin

  6. Mint leaves

  7. Jalapeno

  8. Lime wedges

Carrot- Ginger Dressing

  1. 3 medium carrots

  2. 2 inches fresh ginger

  3. 2 scallions

  4. 3 tbsp white wine vinegar

  5. 2 tsp coconut aminos

  6. 1 tsp date syrup

  7. 2 tsp sesame seed oil

  8. 1/3 cup avocado oil

  9. sea salt

    In the bowl of a food processor combine all these ingredients and blend to a smooth dressing consistency.

  • Combine 1/2 cup coconut milk with cauliflower or brown rice and cook together for 15 minutes on a stove top.

  • Add the shrimp to a bowl and sprinkle herbs and seasoning.

  • Heat a large skillet with olive oil and allow shrimp to cook 2 minutes on each side.

  • Assemble bowl as shown above. Dress it up with sliced jalapeno, mint and lime wedges.

Cheers!

#TheBrooklynLemon

Mini Banana Pancakes

These fun sized mini pancakes are a recipe you didn’t realize you needed in your life until you try. They are simple to make and just the sweet touch you wanted for your breakfast table. Kids will love them too!

Recipe

  1. 1/2 cup almond flour

  2. 1/2 cup nut milk

  3. 1 tsp baking powder

  4. 1 egg

  5. 1 tbsp date syrup

  6. 1 tsp vanilla extract

  7. 1 banana, sliced

  8. 1 tsp avocado oil

  9. 1 tsp cinnamon

  • Sift flour into a large bowl and combine with baking powder and cinnamon.

  • Then add milk, egg, maple syrup and vanilla extract. Whisk to combine.

  • Slice banana into think pieces. Gently coat in pancake batter and use fork to transfer to a hot pan.

  • Cook for 1 minute on each side. Repeat until banana is all used up.

  • Dress it up with berries, almond butter, and yogurt!

Cheers!
#TheBrooklynLemon

Classic Stuffed Mushrooms

Dinner Party Mood

We all swoon for an eye catching, decadent charcuterie board. The sweet chutneys, sharp cheeses, roasted marcona almonds, and dried fruit! They all pair perfectly with the salty cured meats, but adding a warm appetizer elevates the spread and brings a homemade feel to the party.

1. 28 large mushrooms

2. 1/2 cup freshly grated Pecorino Romano

3. 2 garlic cloves. minced

4. 1/2 cup Italian-style breadcrumbs

5. 1/3 cup extra virgin olive oil

6. 2 tbsp fresh Italian parsley

7. salt + pepper

Add grated cheese, garlic, breadcrumbs, olive oil, parsley, salt + pepper to bowl and combine well. Then use the mixture to liberally stuff each mushroom. I use a tbsp for quick, equal application.

Drizzle oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.

Cheers!

TheBrooklynLemon

BBQ pulled chicken on toasted smashed yams

This recipe is a gluten free show stopper! Yams are packed with antioxidants, fiber, and potassium. Pulled chicken is a great source of lean protein. This dish is all the nutrition we want in a comforting, healthy dinner. The aroma of the sweet, glossy BBQ slow cooked chicken atop a perfectly, toasted candy yam is a bite like no other. Your kitchen never smelled so good!

Recipe

Toasted Yams

  1. 3 Japanese yams

  2. 2 tbsp olive oil

  3. Sea salt + pepper

  • Preheat oven to 425 degrees.

  • Prick yams with fork all over then wrap in foil. Bake in the oven for 40 minutes.

  • Once yams have cooled, cut into 1 inch thick disks. Sprinkle sea salt and pepper on top.

  • Place on a baking sheet with olive oil and GENTLY smash using the bottom of a cup.

  • Toast in the oven for another 30 minutes.

BBQ Pulled Chicken

  1. 2 lbs boneless, skinless chicken breasts

  2. 2 tsp garlic powder

  3. 1 tsp onion powder

  4. 1 tsp thyme

  5. 1 tsp smoked paprika

  6. 1 tsp chili powder

  7. 1/2 tsp sea salt

  8. 1 small onion, finely chopped

  9. 1/2 cup water

  10. 1 cup BBQ sauce

  11. 2 tsp tapioca flour

  • Season the chicken with spices on both sides.

  • Place seasoned chicken in the slow cooker. Add BBQ sauce and a 1/2 cup of water.

  • Cover and set on low for 8 hours or high for 4 hours.

  • In the final hour of cooking, whisk flour with 2 tbsp of water and pour into the slow cooker to thicken the sauce.

  • When the chicken is pull-apart tender, shred the chicken with two forks.

  • Pile the perfectly seasoned, decadent chicken on to of the toasted yam and cheers!

#TheBrooklynLemon

mom’s Vegetable Soup for the soul

This is one of my favorite soup recipes. It’s a go-to when I need to boost my veggie intake. It’s filled with fiber and antioxidant rich vegetables that help nourish you from this inside! I love making a huge pot of it, so I can have leftovers. Hope you enjoy it!

  1. 1 onion, diced

  2. 2 cloves garlic, minced

  3. 3 carrots, cut into bite-sized pieces

  4. 2 celery stalks, cut into bite-sized pieces

  5. 1 cup mushrooms, sliced

  6. 2 zucchini, diced into bite-sized pieces

  7. 1 (16-oz) can crushed tomatoes

  8. 4 cups vegetable broth

  9. 1 tsp dried basil

  10. 1 tsp dried oregano

  11. salt and pepper

  12. 1 cup broccoli florets

  13. 1 cup cauliflower florets

  14. 2 cups spinach

  15. 1 tsp red pepper flakes

  • Lightly coat a Dutch oven or large pot with nonstick cooking spray and place over high heat.

  • Add the onion and sauté for 2 minutes. Add the garlic and sauté for 2 additional minutes.

  • Add the carrots, celery, mushrooms, zucchini, tomatoes, vegetable broth, and herbs. Season with salt and pepper.

  • Bring the mixture to a boil and then simmer for 15 minutes.

  • Add the broccoli, cauliflower and spinach and cook for 5 more minutes.

  • Dress it up with basil and shredded mozzarella

    Cheers!

    #TheBrooklynLemon

Banana/Oat Spinach Pancakes


Start your day with spinach for breakfast. These pancakes are made with whole foods without refined sugar or flour. They are perfect to add to any brunch table and a great way to sneak in those greens for kids and adults!

Recipe

1. 1 cup rolled oats

2. 1 banana

3. 1 tsp cinnamon

4. 1 tsp baking powder

5. 1 cup spinach

6. 1 egg

*Egg replacement (1 tbsp of flax seeds in 3 tbsp water. Let sit for 5 min)

7. 1/2 cup oat or nut milk

Add all ingredients to a blender and mix until a batter consistency. Heat coconut oil in a pan over medium heat and begin pouring to make pancakes. This recipe makes about 6 pancakes. Add your favorite breakfast toppings and drizzle @choczero for that hit of maple syrup!

Cheers!

#TheBrooklynLemon

Rainbow PowerHouse Protein Salad

This salad screams Summer BBQ vibes! It’s crunchy, bright, and packed with tons of flavor! It can be a main dish or compliment the skewers on the grill. It’s filled with healthy plant-based protein and fiber making this a true powerhouse salad.

(Vegan)

Salad Recipe

  1. 1 can chickpeas

  2. 2 cups brown or red lentils

  3. 1/2 cup diced tomatoes

  4. 1 cup bell pepper

  5. 1 cup pickled beets

  6. 1/2 cup red onion

  7. 1/4 cup pine nuts

  8. 2 tbsp fresh bail

  9. 3 tbsp mint leaves

Dressing Recipe

  1. 1/4 cup tahini

  2. 1 tbsp olive oil

  3. 2 tsp maple syrup

  4. 2 tsp dijon mustard

  5. 1/4 cup lemon juice

  6. salt + pepper

  7. 1 tsp garlic powder

Combine all salad ingredients in a bowl. then whisk together dressing and drizzle on top!

Cheers!

#TheBrooklynLemon

Tofu SOft Scramble

Although I’m not vegan, I do appreciate a tofu dish on occasion. Tofu in moderation has many health benefits. Its versatility helps take on any flavor profile you desire. For this recipe we’re making it the star of the breakfast table!

Tofu benefits 

  1. Improves blood sugar control

  2. High in calcium to support bone health

  3. Tofu contains Soy isoflavones, a type of polyphenol found in tofu. This been shown to decrease inflammation and improve blood flow.

  4. Great source of protein

Recipe

  1. Organic Tofu

  2. 1 cup black beans

  3. 2 cloves garlic, minced

  4. 1 tsp turmeric

  5. 1 cup cauliflower rice

  6. Arugula

  7. Almond flour wraps

  8. Hot sauce

  9. Avocado or coconut oil

  10. Sliced avocado

  • Drain tofu and break into pieces.

  • Drizzle oil in a pan on medium heat. Add garlic, turmeric, organic tofu and cauliflower rice. Cook for 5 minutes then add in black beans. Cooking together for another 5 minutes.

  • Place tofu scramble on a wrap over a bed of arugula.

  • Dress it up with avocado and your favorite hot sauce.

Salsa Verde Chicken Tortilla soup w. Fire roasted poblanos

Heading into the Spring months in New York, but there’s a chill in the air. We still want a balance of comforting and cozy, while leaving us feeing light and nourished. This silky, glistening broth is the perfect bath for the smokey poblanos, and juicy chicken. The fresh tortilla strips give us the perfect crunch that will leave you wanting seconds… and thirds!

Recipe 

  1. 2 poblano peppers

  2. 1 red onion, finely chopped

  3. 1 green bell pepper, finely chopped

  4. 1 jalapeño

  5. 3 garlic cloves

  6. 2 tbsp extra-virgin olive oil

  7. 3-4 chicken breasts

  8. 1 quart chicken stock

  9. Radishes, thinly sliced

  10. Hot sauce

  11. Greek yogurt

  12. Avocado

  13. Almond flour tortillas, cut into 1/4 wide strips

  14. 3 celery stalks

  15. Limes

  16. Pinto beans (or any bean of choice)

  • Add poblano peppers to a baking sheet and broil for 8-10 minutes turning to char 360. Set aside and let cool before adding to food processor. 

  • In a food processor, add roasted poblanos, red onion, bell pepper, celery, garlic and jalapeño. Pulse until the veggies are chopped. 

  • In a Dutch oven heat olive oil on medium heat. Season chicken with salt + pepper on both sides. Sear until golden brown for 7 minutes. Remove chicken and set aside. 

  • In the same Dutch oven add stock, veggie mixture and beans. Cook together for 5 minutes then add chicken back into Dutch oven for 15 to 20 minutes. Chicken should register 165 degrees on a meat thermometer. 

  • Preheat oven to 400 degrees. Cut tortillas into strips and spray with avocado spray.  Crisp in the oven for 10 minutes. 

  • Assemble bowl as shown in the picture. Dressing it up with sliced radishes, chopped jalapeño, lime + a dollop of Greek yogurt. 

    Cheers! 

    #TheBrooklynLemon

Caribbean Coconut Rice Curried chickpea bowl

One of my highlights when traveling to new places is experiencing native foods and local flavors. I recently visited The Cayman Islands and the food was every bit delectable and beyond. Conch fritters, aguachile ceviche, crispy snapper, and coconut shrimp (to name a few)! All these dishes were light, sultry and comforting. However, my favorite bite was devouring the coconut rice, grilled curried chickpea bowls on the beach.

It's simple ingredients, but a powerhouse in combination. A dish that will transport you right to the white sandy, tropical beaches of the Caribbean. I wasted no time recreating this dish. I hope you enjoy it as much as I do!

Recipe
1. Any protein of choice (I used flounder)

2. 1 Sweet potato, diced in cubes

3. 3 cups Kale Lacinato

4. 1 cup Basmati rice

5. 1 can chickpeas

6. Papaya or kiwi

7. Coconut milk

8. Green curry paste

9. Scotch bonnet hot sauce

10. Coconut lime curry simmer sauce (I used the brand star anise)

11. Spice blend:

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 2 tsp cayenne pepper

  • 2 tsp salt

  • 2 tsp ground black pepper

  • 2 tsp dried thyme

  • 2 tsp brown sugar

  • 1 tsp allspice

  • 1 tsp parsley

  • 1 tsp paprika

  • 1/2 tsp hot pepper flakes

  • 1/2 tsp round cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground cumin

Preheat the oven to 350 degrees.

  • Season flounder with spice blend on both sides. Place on parchment paper and bake for 20 minutes.

  • Make coconut Basmati rice. Bring 1 cup of coconut milk and 1 cup of water to a boil. Then add rice and cook until tender and fluffy. Set aside.

  • Chop and massage kale with coconut oil to soften.

  • Then in a saucepan create coconut curry sauce. Add in green curry paste, coconut lime curry simmer sauce, coconut milk, scotch bonnet hot sauce and cook for 15 minutes on a low heat.

  • Assemble the dish as pictured and liberally drizzle the curry coconut sauce over the top for ALL the tropical vibes.

Cheers!

#TheBrooklynLemon

Roasted Mushroom Tacos w. pickled jalapeño apple slaw

I put a vegetarian spin on taco night and it did not disappoint! This recipe is a perfect balance of sweet and spicy. Bright and sweet from the apples and honey, but spicy from the crispy sriracha baked tofu and perfectly seasoned, glistening roasted mushrooms.

Tofu is a great source of protein, and calcium. It’s anti-inflammatory, and can lower blood sugar levels. Tofu absorbs the flavors of whatever seasoning it’s cooked with, so it effortlessly complimented this fully-loaded, crunchy, light, yet hearty vegetarian taco.

Recipe👩🏼‍🍳✨

Roasted Mushrooms 

  1. shiitake, 2 cups, quartered

  2. Button mushrooms, 2 cups, chopped

  3. Avocado oil, 2tbsp

  4. Chili powder, 1 tsp

  5. Onion powder, 1tsp

  6. Salt + pepper

Sriracha Tofu

  1. 1 package extra-firm Tofu

  2. Sriracha, 1/4 cup

  3. Honey, 2 tbsp

  4. Avocado oil, 1tbsp

  5. Salt + pepper

TIP: Drain tofu with paper towels before cutting into cubes. 

Pickled Jalapeño + Apple Slaw

  1. Honey, 1tbsp

  2. Apple cider vinegar, 1/2 cup

  3. Coriander, 1tsp

  4. Jalapeño, 2 thinly sliced

  5. Granny Smith apples, 1 cut into matchsticks

  6. Parsley, 1/2 cup

  7. Mint, 1 tbsp

  8. Avocado oil, 1/4 cup

  9. Tortillas

Preheat oven to 450 degrees. 

Cut tofu into small squares. Marinate tofu in sriracha, honey, and avocado oil. Place on a parchment lined sheet pan and bake for 25 minutes. 

Combine mushrooms and all the ingredients together. Place on a parchment lined sheet pan and bake 25 minutes. 


Meanwhile, while the filling is roasting, prepare the slaw. Heat the rice vinegar, honey, salt, and coriander in a small saucepan over medium heat until simmering. Add the jalapeños remove from the heat and allow to cool for 10 minutes. 

In a large bowl combine the cabbage with the apple, scallions, cilantro, mint, and lime juice. In a small bowl, add ¼ cup of pickling liquid with half of the jalapeños and drizzle over the slaw and toss to combine. Allow to marinate until ready to serve. 

Warm the tortillas or char over a gas flame for 20 seconds per side until nicely toasted. Scoop some tofu and mushrooms inside and dress it up with slaw, a spoonful of yogurt, fresh parsley, and a squeeze of lime.

Cheers! 

#TheBrooklynLemon

Moroccan Eggplant Bake

Cooking and tasting this recipe transported me right back to my first trip to Morocco. Chermoula is a popular North African sauce that I was introduced to at a restaurant in the Atlas Mountains. I wanted to recreate the dish and hope you make it too! This sauce can compliment any vegetable, but it elevates this roasted eggplant to a whole new level.

Moroccan Sauce Recipe👩🏼‍🍳✨

  1. 3 garlic cloves

  2. 1 tsp cumin

  3. 2 tsp coriander

  4. 1 tsp chili flakes

  5. 2 tsp smoked paprika

  6. 2 cups fresh parsley

  7. 2 tbsp finely chopped lemon peel + juice

  8. 1/3 cup extra virgin olive oil

For the sauce: In a food processor add all ingredients and blend until smooth.

Eggplant Recipe👩🏼‍🍳✨

  1. 1/4 cup extra virgin olive oil

  2. 2 large eggplants, cut into four equal parts

  3. 1 cup farro, cooked

  4. 2 tbsp fresh mint

  5. 2 tbsp lemon juice

  6. 1/2 cup pomegranate seeds

  7. 1/2 cup walnuts

  8. 1 cup Greek yogurt

  9. 1 tsp honey

  10. kosher salt

Preheat the oven to 400 degrees. Coat the eggplant in olive oil and place on a baking sheet, sprinkle salt on both side and bake for 25 minutes.

Then spread Moroccan sauce on each eggplant and bake for another 10 minutes. While that’s continuing to cook make the farro salad. In a large bowl mix together farro, pomegranate seeds, lemon juice, parsley, mint, toasted walnuts, Moroccan sauce and salt.

In a small bowl mix together yogurt, honey, Moroccan sauce and salt.

Place eggplant slices on a plate, top with farro salad and yogurt spread. Dress it up with fresh dill, parsley and mint.

Cheers!🥂
#thebrooklynlemon🍋

Dill-Lemon CHicken with orzo + Asparagus

This recipe is a one pot wonder. I made this with cod recently and decided to swap out the cod for chicken. You can add any protein you wish! The chicken is so well seasoned and nestled in a bed of pillowy orzo and fiber at its finest. Make this immediately!

Recipe👩🏼‍🍳✨

1. 2tbsp extra-virgin olive oil

2. 1 garlic clove, minced

3. 1 bunch of asparagus, cut into 1-inch pieces

4. 3 tbsp all-purpose flour

5. 2lbs chicken thighs

6. 2 tbsp butter ( i used @montysnyc)

7. 2 lemons

8. 1 cup orzo

9. 2 cups vegetable broth

10. Fresh dill + parsley

Season chicken with salt and pepper on both sides. Then dip both sides in flour and place on a cast-iron skillet to cook for 3 minutes on each side. Transfer to a plate.

In the same skillet add in butter and lemon slices until lemon is golden brown. Add lemon on top of chicken. Next cook garlic, asparagus and orzo. Cook for about 2 minutes then add in vegetable broth, the juice from half a lemon and sprinkle in some fresh dill. Cook and stir occasionally for 10 minutes until orzo is al dente. Place the chicken back on the skillet over a bed of orzo and asparagus. Dress it up with more fresh parsley or dill.

Cheers!

Easy Air Fryer Chicken Milanese


Salad Topping Recipe🥬
1. 1 tbsp Olive oil
2. 2 tbsp balsamic vinegar
3. Cherry tomatoes, 1 cup
4. 1/4 red onion, sliced thin
5. Fresh basil
6. Arugula, about 3 cups
7. Salt + Pepper

Chicken Recipe 🍗
1. 1lb Boneless Skinless chicken breast
2. 3/4 cup wheat bran @bobsredmill
3. 1/3 cup Pecorino Romano Cheese
4. 1 lemon
5. 1 tbsp olive oil
6. Salt + Pepper
7. Italian seasoning (parsley, oregano, basil)

Preheat the airfryer to 400 degrees. In a bowl, whisk together olive oil and balsamic vinegar. Add in tomatoes, basil, arugula and onion. Season with salt + pepper then set aside.

Combine Italian herbs, wheat bran, and cheese in one bowl. In another bowl combine olive oil, lemon juice and pepper. Dip chicken into lemon/oil mixture, then into "breadcrumb" mixture.

Place in the airfryer for 7 minutes on each side, until golden and crispy. Dress it up, adding the tomato salad on top.

👛TIP: You may also bake this in the oven at 400 degrees. 8 minutes on each side.

Cheers!🥂
#thebrooklynlemon🍋

Kale, Pomegranate, Farro Salad with a Ginger/Lemon Vinaigrette


Vinaigrette Recipe🍯
1. 1 clove garlic, grated
2. 1 inch peeled ginger, grated
3. 1/2 cup olive oil
4. 1/4 cup white wine vinegar
5. 1 tbsp maple syrup
6. Kosher salt + black pepper
7. Juice of 1 lemon

Grate the garlic and ginger then add all ingredients to a bowl and mix well.

Salad Recipe 🥬
1. 2 heads Lacinato kale, stem removed and THINLY slice
2. 1/2 cooked farro
3. 1 honey crisp apple, chopped
4. 1/2 cup pomegranate seeds
5. 1/2 cup pine nuts

Finely chop kale, and apple. Add all the ingredients to a large salad bowl then drizzle vinaigrette all over to evenly coat the entire salad.

Cheers! 🥂
#thebrooklynlemon🍋

Classic Ratatouille

Get all your fiber in one dish with this delicious, French, vegetable bake!

Recipe👩🏼‍🍳✨
1. 2 Eggplants
2. 6 Roma tomatoes
3. 2 Yellow squash
4. 2 Zucchini
5. 1 onion, diced
6. 4 garlic cloves, minced
7. 2 bell peppers, diced
8. 28oz can crushed tomatoes
9. Salt + pepper
10. Basil, parsley and thyme

Preheat the oven to 375 degrees. Slice eggplant, tomatoes, squash, and zucchini into round slices, then set aside.

Make the sauce: heat olive oil in a pan over medium heat. Saute the onion, garlic and peppers for about 10 minutes then add in crushed tomatoes. Stir until all the ingredients are mixed together. Add sauce to a casserole dish and arrange sliced veggies on top of the sauce in alternating patterns, (eggplant, tomato, squash, zucchini)

Make an herb mix: in a small bowl mix together chopped basil, garlic, parsely, thyme, salt and pepper. Spoon over veggies. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes.
Cheers! 🥂
#thebrooklynlemon🍋

Mushroom Tostada


I tend to eat lower carb meals at dinner to promote a better nights rest. For dinner instead of a traditional tostada, which are often deep-fried tortillas I’m using portobello mushrooms as a healthier alternative for taco night💃

Recipe 👩🏼‍🍳✨
1. Diced tomatoes (fire roasted)
2. 1 red bell pepper, diced
3. 1 onion, diced
4. 1 poblano, diced
5. 1 lb ground beef
6. 1tsp garlic powder, cumin, paprika, chili flakes, oregano, + chipotle powder
7. Black beans
8. 4 portobello mushrooms
9. 1 cup corn

Preheat oven to 350 degrees. Clean and scoop out the inside of the mushrooms. Add to a parchment lined baking sheet and precook for 15 minutes.

In a cast-iron skilled over medium heat, add in peppers, onion, and spices. Cook down for about 10 minutes. Then add in ground beef, cook until browned. Pour in diced tomatoes, beans and corn. Mix all together and cook for another 10 minutes.

Transfer taco filling to each portobello mushroom. Sprinkle cheese on top and bake until cheese is melted.

👛TIP: Mushrooms exude a lot of moisture. After they precook, drain the water and pat dry then add taco filling.

Cheers! 🥂
#thebrooklynlemon🍋

HOney Glazed Salmon


This recipe is in my weekly rotation. I keep going back to it for a healthy, quick weeknight meal!

Recipe👩🏼‍🍳✨
1. 1 lb wild-caught Salomon
2. 2 tbsp soy sauce
3. 1 tbsp sriracha
4. 2 tsp onion powder
5. 1 tbsp honey

Marinate the salmon in soy sauce, sesame oil, sriracha, onion powder, and honey. Cook salmon in the air fryer for 10 minutes until golden brown. Drizzle honey on top and sprinkle sesame seeds. Cook for another 2 minutes.
Pair it over cauliflower rice with a side of broccolini!

Cheers!🥂
#thebrooklynlemon🍋


Mediterranean Eggplant Boats

Recipe👩🏼‍🍳✨
1. 2 tsp oregano
2. 1 tsp cumin
3. 1 tsp garlic powder
4. 1 tsp onion powder
5. 1 large eggplant
6. 1 onion, chopped
7. 1 tbsp Harissa
8. 1 lb ground chicken
9. 28 oz can diced tomatoes
10. 2 tbsps pine nuts
11. Salt + pepper

Yogurt Drizzle 🫖
1. 1/4 cup greek yogurt
2. 1 tbsp fresh dill
3. Juice of 1 lemon
4. 2 tbsp fresh mint

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Mix spices together in a bowl and set aside. Halve the eggplant and cut vertical and horizontal slits across the cut side. Place on the baking sheet adding some of the spice mix and olive oil on top and roast for 30- 40 minutes.

In a large pan over medium heat add in olive oil, and chopped onion. Then add in harissa, ground chicken and remaining spice mix. Cook until golden brown. Finally, pour in diced tomatoes and sprinkle pine nuts.
Once the eggplant is done baking in the oven, scoop out the inside and add it to the tomato mixture. Then, fill in the tomato/ eggplant mixture back into the skin of the eggplant. Bake for 10 minute in the oven. Drizzle yogurt sauce and dress it up with pine nuts and dill.

Cheers!🥂
#thebrooklynlemon🍋


Spaghetti Squash Gondola

Recipe👩🏼‍🍳✨
1. Spaghetti squash
2. Marinara sauce
3. 3 cloves of garlic
4. Ricotta Cheese
5. Parmesan cheese
6. Fresh basil
7. Broccoli

Preheat the oven to 350 degrees. Place squash in the microwave or oven for a few minutes to soften. Cut the squash in half and scoop out the seeds. Place squash cut-side down on a baking sheet for 40 minutes. Once done use a fork to pull squash strings out and set aside.
Meanwhile, in a pan saute garlic and broccoli. Once that's cooking add in the sauce and mix all together. Then add cooked spaghetti squash and stir to combine. Once all the filling is cooked, scoop into the spaghetti squash shell (Gondola) Finally, top with ricotta and fresh basil for the finish.
Cheers!🥂
#TheBrooklyLemon🍋

Triple Tomato Fusion Salad


Summer has come to an end here in New York and we’re picking our last batch of homegrown tomatoes. Check out how I celebrate them and make these garden, fresh tomatoes the star of the dish!

Recipe 👩🏼‍🍳✨
1. 1/4 cup extra-virgin olive oil
2. Any variation of tomatoes you have (I used Indigo Ruby, Roma, Cherry)
3. 1 garlic clove (thinly sliced)
4. 1 tbsp Dijon mustard
5. 1 tbsp honey
6. 1tbsp white wine vinegar
7. 1/4 onion (thinly sliced)
8. Basil, dill, thyme, red pepper flakes, salt + pepper

Preheat oven to 350 degrees.

Drizzle oil on a sheet pan. Add 3/4 cup of the cherry tomatoes, along with the garlic, thyme and salt and pepper.Toss together. Roast for 20 minutes.

In a bowl, whisk together the mustard, honey, red pepper flakes, vinegar and olive oil to make a vinaigrette. Add the onions and cherry tomatoes and toss. Season with kosher salt and pepper.

Add white wine vinegar to the roasted tomatoes. Arrange the roasted tomatoes on a platter and drizzle with the liquid. Add the marinated tomatoes and drizzle with some of the vinaigrette. Top with the heirloom or indigo Ruby tomatoes. Dress it up with the basil, dill and a dash of salt.

Cheers!🥂
#thebrooklynlemon🍋


Italian Minestrone Soup

There are a lot of Minestrone soup recipes out there, but I can almost guarantee this one is the best. It’s my dad’s recipe and eating it reminds me of all the best memories gathered around our family table together. The power of comfort food 🥰

Recipe👩🏼‍🍳✨
1. Vegetable broth, 5 cups
2. 1/2 cup Tomato sauce + diced tomatoes
3. 2 cups portobello mushrooms, chopped
4. 2 celery stalks, chopped
5. 4 carrots, chopped
6. 2 cups cannellini beans
7. 1 turnip, chopped
8. 1 onion, chopped
9. 2 garlic cloves, minced

First add garlic and onion to the Dutch oven and cook until onions are translucent. Then add in all vegetables, broth, diced tomatoes and tomato sauce. Cook on medium heat for 45 minutes to 1 hour.

👛TIP: Add the cannelloni beans last, about 30 minutes into the soup cooking.

Dress it up with fresh basil and parmesan on top.
Cheers! 🥂
#thebrooklynlemon🍋


Hickory Smoked Brussels Sprouts


Recipe👩🏼‍🍳✨
1. 1/2 cup balsamic vinegar
2. 1/3 cup honey
3. 1 tbsp fresh rosemary
4. Kosher salt and freshly ground black pepper
5. 2 pounds brussels sprouts, quartered
6. 1 medium red onion, roughly chopped
7. 1/4 cup pumpkin seeds
8. 1/4 cup dried cranberries

Make the sauce. In a saucepan on medium heat, add the balsamic vinegar, honey, rosemary, salt + pepper. Stir and cook until it reduces and thickens into a sauce, about 20 minutes.

Saute the veggies on medium heat. Add the oil and the Brussels. Cook until they are a deep golden to dark caramelized color 15 to 20 minutes. Season with salt + pepper. Add the onions to the pan cook for another 15 minutes.
Dress it up with pumpkin seeds and dried cranberries!

👛TIP: For the smokey aroma and taste you can use hickory liquid smoke, or a cocktail smoker like I did.

Cheers! 🥂
#thebrooklynlemon🍋