This is a simple but satisfying dish that only takes about half an hour to make and is sure to please the whole family.

The classic Italian flavors are delicious at any time of year, and I serve this with a simple arugula salad with a garlic vinaigrette in spring/summer or roasted Brussels sprouts in winter.

Double or triple the recipe if you’re batch cooking or want leftovers for lunch the next day. Enjoy!

This is an easy, quick and inexpensive meal that’s perfect for batch cooking. Cabbage packs a nutritional punch as it’s loaded with fiber, vitamins c & k, and cancer fighting antioxidants. I prefer to use dark meat turkey for this dish for extra flavor, but white turkey meat, ground chicken, or ground grass-fed beef work fine too.

I used a boneless, grass-fed ribeye roast, but this recipe will work for whatever roast you choose. I used the “reverse searing” method and it made such a delicious, tender roast! Since this is a fattier cut of meat, I recommend cooking this roast to medium, even if you prefer more rare meat.

Heat the coconut oil over medium heat. Add the onion and cook until the onion has softened. Add the garlic, ginger, and curry powder and cook for another minute. Stir in the coconut milk. Bring the sauce to simmer then add the broccoli until it is fork tender. Add in the shrimp until the shrimp are opaque and cooked through. Enjoy!

These dishes are rich, delicious, and meant to be enjoyed guilt-free. The holidays are a time for “Strategic Indulgence”, so eat slowly and mindfully, and enjoy these nutrient dense recipes that will leave you feeling satisfied and energized, not bloated and sluggish.

Here’s an easy, crowd pleasing recipe for summer grilling. The chimichurri adds a freshness that beautifully balances the richness of the beef but is also delicious with other protein options. If you don’t like beef or want to try other variations, you can use any meat or poultry of your choice, or even an extra firm organic tofu for a vegan option.