I love stuffed peppers but just find it too much of a hassle to make and the kids don’t end up eating the entire pepper! This way, it’s easier to eat, quicker to prepare and the kids get all the vegetables, no need for an additional side dish. winking This recipe is a family favorite and packed with Vitamin A, Iron, Fiber and Protein.

Serves 10-12; if you have a small family, just freeze the rest for another night! Freezes well up to 3 months.


2 cups organic basmatti or long grain brown rice

4 cups water

3 lb. grass-fed lean ground beef

1 1/2 Tablespoons avocado oil

6 organic red peppers, chopped

2 Tablespoons organic Italian seasoning

2 teaspoons Himalayan pink salt

1/2 – 1 tsp organic red pepper flakes

2 cans organic crushed tomatos (24 oz each)

1 can organic diced tomatos (14.5 oz)*

2 1/2 cups water (or a little more if you like it more “saucy” )

12 stalks chopped green onion

Putting it all together:

  • Add the rice and 4 cups water to a rice cooker. Set it and forget it until done!
  • Meanwhile, in a large pot OR in an instant pot using the saute feature, heat over medium heat. Add the beef and stir until it is broken up and cooked through. Transfer to a glass bowl.
  • Add the oil to the same pot and cook the peppers until tender, approximately 8 minutes. Add the cooked beef back to the pot.
  • Add Italian seasoning, salt, red pepper flakes, crushed tomatos, diced tomatos, water and most of the green onions. Let it cook on low for 25 to 30 minutes. (If using an instant pot, just leave in on saute)
  • Combine the beef mixture with the rice; stir together and top with the remaining green onions.


*Can use 6 fresh tomatos instead of canned diced tomatos; preferably organic as tomatos are high in pesticides.

When using canned tomatos, always look for organic and no-BPA lining.

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weight, Rebecca Lazar - HEALTHY COLE SLAW

This coleslaw is a family favorite! Light on the mayonnaise (please don’t use the typical brands that are full of chemicals, food coloring and preservatives – see the one recommended below instead) and so flavorful. A great side dish for a healthy BBQ, with the Chicken & Greens Sliders shown or perfect as a Shabbos appetizer.

Serves 8


2 bags of this organic coleslaw or 8 cups combination of finely shredded green cabbage, purple cabbage and carrots

1 bunch green onion, finely chopped

Handful of organic toasted sunflower seeds

1/2 cup soy free vegenaise

3 1/2 Tablespoons fresh squeezed lemon juice

2 teaspoons Himalayan pink salt

4 teaspoons organic coconut sugar or organic cane sugar

Putting it all together:

  • Combine coleslaw or shredded cabbage and carrots with green onion and toasted sunflower seeds in a large bowl.
  • In a separate bowl, combine soy free vegenaise*, lemon juice**, salt and sugar. Mix well with a fork so no lumps remain.
  • Add dressing to coleslaw and combine. Place in a container with a tight fitting lid and let sit in the fridge for several hours before serving.


* This recipe will not taste the same with another brand of mayo so I can’t guarantee the result.

** Do not substitute with bottled lemon juice which is an artificial product… matter what it says on the label winking

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weight, Rebecca Lazar - CHICKEN & GREENS SLIDERS

These chicken slider are super quick and easy to prepare, contain healthy green veggies packed with immune supporting nutrients like Vitamins A and C, and key minerals including Potassium, Calcium, Magnesium, Manganese and Iron. They are also high in Protein (21 grams for 2 sliders), low in calories and taste delicious! Wrap them in Boston lettuce with sliced tomato and avocado, stuff them in a Gluten-Free Pita and/or enjoy with this Healthy Coleslaw.

Serves 6; freezes and reheats well for up to 3 months.


1 1/2 lb. extra lean ground chicken

1 1/2 teaspoons dried oregano

1 1/4 teaspoons Himalayan pink salt

3 cups organic kale, removed from stems and finely chopped

3 cups brocolli florets, finely chopped

1 1/5 Tablespoons organic olive oil

Putting it all together:

  • Preheat grill or indoor grill to medium heat. We love this Cuisinart grill with reversible plates.
  • Remove center stems from kale (simply grab bottom of stem with one hand and use other hand to slide all the leaves off); discard stem and chop kale into fine pieces. You can also use a food processor to chop it along with the broccoli but don’t over-pulse or it will become mushy. Wash and rinse well – an herb colander is great for this step.
  • Combine all ingredients in a bowl and mix well. Form the mixture into even sliders (about 3 inches each).
  • Cook for 8 to 10 minutes per side, or until cooked through.

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A delicious, healthy lower-calorie alternative to meatballs the whole family will enjoy. Quick and easy to prepare!

Serves 8; freezes well.


2 lb. extra lean ground chicken

1 bunch green onion, finely chopped

3 cloves garlic, minced

2 eggs

2 tsp Himalayan pink salt, divided

1/2 tsp black pepper

1 cup organic vegetable broth

2/3 cup organic tomato paste

1/2 cup organic raw honey

2 Tablespoons raw organic apple cider vinegar

1 Tablespoon organic chili powder

1/2 tsp paprika

1/2 tsp organic ground mustard powder

Putting it all together:

  • Preheat oven to 350 F.
  • Line a large pan with unbleached parchment paper.
  • In a large bowl, combine ground chicken, green onion, minced garlic, eggs, 1 tsp of the salt and black pepper.
  • Mix well and, using wet hands form mixture (will be loose and a little difficult to form into balls otherwise) into meatballs and place on parchment lined pan, spaced a little apart from one another.
  • Bake for 30-35 minutes until lightly browned.
  • Meanwhile, in a medium saucepan, combine broth, tomato paste, honey, apple cider vinegar, chili powder, paprika, ground mustard and remaining 1 tsp salt.
  • Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Adjust seasoning if needed.
  • Remove meatballs from the oven and top with sauce.


Delicious over gluten free pasta or plain roasted spagetti squash.

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weight, Rebecca Lazar - SPAGHETTI SQUASH

You will love this simple, delicious “cheesy” recipe made without any actual cheese (but no fake soy or rice cheese either, because frankly it tastes gross…..not to mention typically contains lots of unhealthy ingredients and fillers). 🤢 Of course you can use this sauce on actual pasta too – we like the Jovial brand gluten-free pasta – but if you want to save a bunch of carbs and calories while gaining lots of nutritional value, use spaghetti squash as shown.

Serves 4-6


1 large or 2 small spaghetti squash, cut in half lengthwise *

1/2 cup organic raw cashews, soaked **

3/4 cup water

1 Tablespoon nutritional yeast ***

1 teaspoon Himalayan pink salt

1 clove garlic

Putting it all together:

  • Preheat oven to 425 F.
  • Scoop out seeds from spaghetti squash and throw them away. Place squash halves skin side up in parchment-lined baking pan or baking sheet. We love these pre-cut unbleached parchment sheets.
  • Roast for 1 to 1-1/2 hours or until skin starts to brown. Even if it burns a little, it’s ok! Make sure to not undercook.
  • Remove squash from oven and scoop out all the strands; place in a shallow dish (so that the sauce will cover more of it – yum!)
  • Combine the rest of the ingredients in a high speed blender or regular blender until completely smooth and creamy. Using a high speed blender, you can let it run until the sauce heats (about 5 min.). Otherwise, the sauce will be room temperature but will heat up once poured on the hot squash.
  • Pour over spaghetti squash strands.
  • Top with fresh parsley (optional).


* Cutting a spaghetti squash in half lengthwise is a bit of a challenge; you will need a serious knife!

** Soaking cashews or other nuts helps to neutralize enzyme inhibitors that can lead to difficulty in digestion. Simply cover cashews with water in a bowl and let soak on the counter for 4 to 6 hours max. Rinse and proceed with recipe. If you don’t have time, it’s ok to skip this step.

*** Nutritional yeast is not the same as yeast for baking bread. It is an inactive yeast with lots of B-vitamins and a staple in the vegan/vegetarian diet that adds a cheesy flavor to dishes and sauces.

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