Za’atar Citrus, Avocado, and Pan-Fried Halloumi Salad

Gluten-free option, refined sugar-free, egg-free, nut-free, soy-free

Serves 4

·      2 Tbsp olive oil

·      8 oz (225 g) halloumi, cut into

·      ½-inch slices

·      3 cups tightly packed arugula

·      2 avocados, peeled, pitted, and sliced

·      ½ cup green grapes, halved

·      2 large oranges or 3 small ones, peeled and segmented

·      2 tsp za’atar

·      ¼ cup toasted sesame seeds

·      1 Tbsp mint leaves, for serving (optional)

Vinaigrette

·      ¼ cup extra-virgin olive oil Juice of 1 large lemon or

·      2 small ones

·      1 tsp honey or pure maple syrup

·      1 clove garlic, finely minced 1 tsp Dijon mustard

·      ¼ tsp sea salt

·      ¼ tsp freshly ground pepper

In a large skillet, bring the olive oil to high heat. Pan fry the halloumi slices, until golden brown, 2 minutes per side.

On a large salad platter, layer the arugula as the base and top with avocados, grapes, oranges, pan-fried halloumi, za’atar, and sesame seeds.

Make the vinaigrette: In a small bowl, whisk the oil, lemon juice, honey, garlic, mustard, salt, and pepper together. Taste and add more salt if desired.

Pour the dressing over the salad. Garnish with mint (if using).

Tip: For a more colorful bowl, try adding grapefruit. It is a wonderful addition to this salad and can be used in addition to the oranges or as a direct replacement.

Sweet Potato, Jalapeño, and Feta Waffles

Refined sugar-free, nut-free, soy-free

Makes 2 (8-inch) waffles (serves 2)

·      1 cup mashed cooked sweet potato (about 1 large sweet potato)

·      ¾ cup old-fashioned rolled oats

·      ¾ cup unbleached all-purpose flour

·      2 large eggs, at room temperature

·      1 tsp baking powder

·      ¼ tsp sea salt

·      ⅓ cup sliced jalapeño peppers (pickled or fresh; if fresh, remove seeds for less heat)

·      1 tsp pure vanilla extract (optional)

·      ¼ tsp ground nutmeg (optional)

·      ¼ tsp ground cinnamon (optional)

·      2 fried eggs

·      ⅓ cup crumbled sheep’s milk feta, queso fresco, or cotija cheese

·      Handful of chopped cilantro or parsley

Preheat the waffle iron.

Add the sweet potato, rolled oats, flour, eggs, baking powder, salt, jalapeños, vanilla, nutmeg, and cinnamon (if using) to a blender. Pulse and then blend until well combined (you shouldn’t be able to see any chunks of sweet potato).

Spray the waffle iron with cooking spray and add enough batter to almost fill the iron (don’t overfill). Cook until the edges of the waffle are golden brown and slightly crispy, about 8 minutes. Repeat with the remaining batter.

Serve these with a fried egg on top and a sprinkle of feta and cilantro.

Tips:

1) These waffles are also delicious with maple syrup—the sweet, savory, and slightly spicy combo is the best!

2) Feel free to double this recipe if you’re feeding a larger crew.

Creamy Arroz con Leche

Gluten-free, dairy-free option, refined sugar-free, egg-free, nut-free, soy-free

Serves 2 to 4 (2 large or 4 small)

·      7 to 7½ cups lukewarm water, divided

·      1 cup long-grain rice (like jasmine)

·      1 cinnamon stick

·      1 can (12 oz/354 ml) evaporated milk or evaporated coconut milk

·      1 can (14 oz/397 ml) sweetened condensed milk or coconut condensed milk

·      1 cup milk (at least 2% or higher MF), full-fat coconut milk, or oat milk

·      ½ cup golden raisins, black raisins, dried mulberries, or chopped pitted dates (optional)

·      Ground cinnamon, for garnish

·      1 Tbsp grated lime zest, for garnish

Place 7 cups water, the rice, and the cinnamon stick in a medium saucepan over medium-high heat. Bring to a boil, uncovered, and then lower the heat to low and cook until the rice is tender, about 20 minutes. Add the extra ½ cup water if it’s too clumpy (it should have a pudding-like consistency).

Strain the rice and any remaining liquid, discard the cinnamon stick, and return the rice to the saucepan.

Stir in the evaporated milk, condensed milk, and milk. Continue cooking over medium-high heat until the mixture comes to a slow boil. Reduce the heat to low and simmer uncovered, stirring con- stantly, until the mixture is thick, about 20 minutes. Add the raisins, if using (see Tip), and stir well. Transfer the pudding to a serving bowl. Dust with ground cinnamon and a pinch of lime zest.

Store leftovers in an airtight container in the fridge for up to 7 days. It tastes even better the next day!

Tip: If you prefer softer raisins, add them alongside the milk. You may also omit raisins altogether—they are optional.