Keri Glassman’s Nutritious Life Recipes

no-bake desserts Recipe

Super Seedy Freezer Cookies

DIRECTIONS Place all ingredients in food processor and pulse until combined. (Mixture will be coarse). Line cookie sheet with parchment paper. Scoop out small balls of seed mixture, place on tray, and press into desired shape and thickness. (A dark chocolate dip or drizzle won’t hurt, either!) Place in freezer until firm (about 30-45 minutes)…. Get the Recipe »

market marinara Recipe

LivLight Market Marinara

DIRECTIONS Heat oil on medium–high in a large pot or dutch oven. Add onion and garlic and sauté for about a minute. Add tomatoes, basil, and parsley and mix well to combine. Cover and cook on medium heat about 10 minutes, until tomatoes are just starting to fall apart. Carefully transfer to blender and blend… Get the Recipe »

pea pesto crostini Recipe

Pea Pesto Crostini

DIRECTIONS Preheat oven to 425 F. Place all pesto ingredients (leaving radishes, ricotta, bread, and crackers aside) in food processor and process to your desired consistency. Cut baguette in thin rounds, spray with 100% olive oil spray, and bake for about 10 minutes or until browned. Top rounds and/or rice crackers with a small scoop… Get the Recipe »

oven-cooked burgers Recipe

Chicken Mushroom Burgers

DIRECTIONS Rinse and chop the mushrooms, onion, and spinach; pat dry. Heat oil in a skillet. Season veggies with salt and pepper and saute until tender. Add sautéed veggies to raw meat. Mix in and season with a little salt and pepper. Line a baking sheet with tin foil and coat evenly with a cooking… Get the Recipe »

thai-zucchini-noodles Recipe

Thai Zucchini Noodles with Pan-Roasted Halibut

DIRECTIONS Lightly coat a medium pan with coconut oil and heat over medium-high heat. Add zucchini noodles, curry paste, garlic, and ginger. Cook until noodles are tender, stirring occasionally, about 4 minutes. Season to taste with aminos. Heat another pan lightly coated with coconut oil over medium-high heat. Place fish skin-side down. Season with salt… Get the Recipe »

Recipe

Broccoli Rabe and Raw Asparagus Salad

DIRECTIONS In a large pot, bring water to a boil and add full bunch broccoli rabe. Allow to cook for two minutes before transferring to an ice bath. After it has cooled, dry the blanched broccoli rabe, and arrange lengthwise on platter. Holding the untrimmed end of an asparagus spear, run a vegetable peeler lengthwise… Get the Recipe »

Recipe

Spicy Roasted Zucchini with Corn

DIRECTIONS Preheat the oven to 400 degrees fahrenheit. On a baking sheet, lay zucchini slices in a single layer, and cover with corn. Drizzle with avocado oil, and season with salt, pepper, and cayenne to taste. Roast in the oven for 20 minutes. Get the Recipe »

Recipe

Truffle Roasted Asparagus with Shallots

DIRECTIONS Preheat the oven to 400 degrees fahrenheit. On a baking sheet, spread the asparagus evenly, and top with shallots. Drizzle with avocado oil, and add truffle powder. Roast in the oven for about 20 minutes. Optional: Add more truffle powder after roasting to taste. Get the Recipe »

Recipe

Roasted Green Beans and Sugar Snap Peas

DIRECTIONS Preheat the oven to 400 degrees fahrenheit. In a medium mixing bowl, mix liquid aminos and mustard together until well combined. Toss green beans and snap peas with liquid until evenly coated. (Can also toss separately). On a baking sheet, spread veggies evenly, and place into the oven for 20-25 minutes, flipping halfway through. Get the Recipe »

Recipe

Spicy Margarita

DIRECTIONS Add fresh lime juice, grapefruit juice, tequila, and ice into a shaker, and shake until cold. Rim a rocks glass with a mixture of sea salt and chili powder. Put the sliced jalapeno into the rocks glass and muddle. Add ice, and pour the shaken mixture over the ice and jalapeno. Garnish with a… Get the Recipe »

no-bake desserts Recipe

No-Bake Coconut Matcha Bites

  DIRECTIONS Add all ingredients to a high powered blender or food processor. Blend until well combined. Remove mixture, press into a lined loaf pan, and cool in freezer for at least 10 minutes. Cut into small squares to serve. Store in the refrigerator in a sealed container. Get the Recipe »

Recipe

Nori Roasted Chickpeas

DIRECTIONS Preheat oven to 400 degrees fahrenheit. In a medium sized bowl, toss chickpeas, nori, avocado oil, sea salt, and cayenne. On a baking sheet lined with parchment paper, spread the chickpea mixture into a single layer and bake for 12-15 minutes or until lightly browned and crunchy. Get the Recipe »

sweet healthy breakfast Recipe

Energy-Boosting Peanut Butter Bites

DIRECTIONS In a mixing bowl, combine the ground flaxseed, wheat germ, and coconut oil until well incorporated. Grease a mini muffin tin (or loaf pan) with additional coconut oil, and spoon mixture into each cup, pressing down to make a ¼ inch thick crust. In a clean mixing bowl, add peanut butter, honey, coconut, chia… Get the Recipe »

Recipe

Roasted Artichoke Hearts

DIRECTIONS On a lined baking sheet, lay quartered artichokes face up in a single layer and drizzle with olive oil. Sprinkle with pepper, and bake in a preheated 425 degree F oven for 10-15 minutes or until they begin to crisp. Get the Recipe »

overnight-oats Recipe

Easy Overnight Oats

  DIRECTIONS In a small jar or bowl, add oats, almond milk, cinnamon, and protein powder. Stir to combine. Cover and refrigerate for at least 20 minutes or overnight. Before eating, mix in CocoaVia® Original Stick Pack, and enjoy.   WHY WE LOVE THIS RECIPE Oatmeal is a satisfying, energizing breakfast thanks to its fiber and… Get the Recipe »

coconut cookie smoothie Recipe

Coconut Cookie Smoothie

DIRECTIONS Add all ingredients to blender. Blend until smooth. Pour into glass and enjoy! WHY WE LOVE THIS RECIPE Do we really need to explain? This creamy smoothie tastes like a chocolate coconut cookie but is filled with antioxidants instead of white flour and sugar. Enough said. Get the Recipe »

Recipe

Baked Pickles

  DIRECTIONS Preheat oven to 400 degrees fahrenheit. In a medium sized mixing bowl, combine all dry ingredients. Remove pickle from pickle juice and drop into dry mixture, tossing to fully coat. Place breaded pickle round on a lined baking sheet, and repeat using all slices. Bake for 5 minutes, remove and flip each slice,… Get the Recipe »

Recipe

Raspberry Oat Smoothie

DIRECTIONS Add all ingredients to blender. Blend until smooth. Pour into glass and enjoy! WHY WE LOVE THIS RECIPE You get fiber from the fruit and oats and gut-healthy probiotics from the kefir, all while sipping on what tastes like a chocolate-covered raspberry. Yum. Get the Recipe »

Recipe

Butternut Squash Broccoli Rabe Soup

DIRECTIONS Lightly coat the bottom of a large thick bottom pot or Dutch oven with oil. Place over medium heat. When oil is hot, add thyme and leeks, and cook until tender (about 5 minutes). Add garlic powder, ginger, and cayenne and cook until fragrant. To the pot, add squash, broccoli rabe, and vegetable broth…. Get the Recipe »

Recipe

Sweet Potato Zucchini Bread

DIRECTIONS Preheat oven to 350°. Using a large mixing bowl, combine the ingredients one at a time in the order listed above. Pour batter into loaf pan and bake for 50-60 minutes or until firm to the touch and golden around the edges. Let cool before slicing. Created by Solana Nolfo. WHY WE LOVE THIS… Get the Recipe »

Recipe

Spaghetti and Spice Squash

DIRECTIONS: Preheat oven to 375° F. You may want to place the whole squash inside of the oven during the preheat phase for ease while cutting. Once oven reaches proper temperature, cut squash down the middle to produce two equal halves. Lightly grease baking sheet, and remove the seedy insides of both halves.   Place… Get the Recipe »

Recipe

Mashed Butternut Squash

DIRECTIONS: Preheat your oven to 400° Fahrenheit. Cut the squash in half lengthwise, scoop out the seeds, and brush with coconut oil. Place the two halves cut side up on a lightly greased baking sheet. Roast for about 45 minutes or until fork tender. Scoop the flesh of the squash into a food processor, and… Get the Recipe »

winter squash recipes Recipe

Acorn Squash Bowl

DIRECTIONS: Preheat your oven to 400° Fahrenheit. Cut the squash in half lengthwise and scoop out the seeds. Place the two halves cut side up on a lightly greased baking sheet. Roast for about 45 minutes or until fork tender. Scoop your favorite soup, chili, grain, or whatever you prefer into your squash bowl and… Get the Recipe »

Recipe

Peanut Butter Cup Oatmeal

DIRECTIONS Combine the oats and almond milk in a small bowl. Microwave on high for 2 to 3 minutes, stirring halfway through and again after the oats are cooked through. Stir the peanut butter into the oats until well combined. Top with dark chocolate chips and enjoy! WHY WE LOVE THIS RECIPE Your kids want… Get the Recipe »

Recipe

Chocolate Protein Truffles

DIRECTIONS Add dates to a food processor or high-speed blender and process until they are broken down and form a large ball. Add remaining ingredients and continue processing until a dough forms, scraping down the sides as needed. The dough should stick together easily but not be overly sticky to the touch. Use a tablespoon… Get the Recipe »

Recipe

Dark Chocolate Superfood Bark

DIRECTIONS Preheat your oven to 250 degrees. Put the almonds on a baking sheet and toast in oven for 10 to 12 minutes. Once lightly toasted, remove from the oven and set aside to cool. Place chocolate chips on a baking sheet lined with parchment, sprinkle over coffee grounds. Set it in 250 degree oven… Get the Recipe »

Recipe

Turmeric Latte

DIRECTIONS 1. Combine all ingredients in blender and blend on medium. 2. Pour mix into sauce pan and heat for 2 to 4 minutes over medium heat. 3. Drink and enjoy! WHY WE LOVE THIS RECIPE Turmeric is filled with curcumin, which acts as a powerful antioxidant to fight free radicals while at the same… Get the Recipe »

Recipe

Chocolate Sweet Potato Dessert Cupcakes

DIRECTIONS Cake: Preheat oven to 350°. Using a large mixing bowl, combine the ingredients one at a time in the order listed above. Scoop batter out evenly into a lined 12-cup muffin or cupcake pan. Bake for 18-20 minutes or until done. Icing: Using a small saucepan, melt together the coconut oil and chocolate chips…. Get the Recipe »

Recipe

The Healthiest Morning Glory Muffins (Grain Free)

DIRECTIONS Preheat the oven to 350 degrees F and fill a regular sized muffin tray with baking cups. In a large mixing bowl, whisk together the pumpkin, eggs, maple syrup, carrot, apple, and ginger until well combined (wet ingredients). In a separate bowl, stir together the almond flour, raisins, pecans, cinnamon, baking powder, baking soda,… Get the Recipe »

Recipe

The Best Chocolate Post Workout Smoothie

DIRECTIONS Add all ingredients to blender. Blend until smooth. Pour into glass and enjoy! My favorite chocolate plant based protein powder.   WHY WE LOVE THIS RECIPE The protein powder-chocolate milk-peanut butter combo serves two purposes. One: It delivers a ton of protein for muscle-building after an intense sweat session. Two: It tastes amazing. Bonus: You’ll… Get the Recipe »

Recipe

Chickpea Flatbread

Photo: Rachael Ray Show DIRECTIONS Whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1/2 hour to 2 hours in the refrigerator to give the flour time to absorb the water. Heat the oven to 450°F and preheat a 10 inch pan for 5 minutes. Drizzle a… Get the Recipe »

Recipe

Broccoli Rabe Pesto Hummus Dip

DIRECTIONS Using a knife, trim lower stems off of broccoli rabe, leaving the leafy greens. Add trimmed Broccoli Rabe to a large pot of boiling water, cook for about 2 minutes. Transfer broccoli rabe to an ice-water bath until cool, and drain. Add broccoli rabe, half of the toasted pine nuts, half of the minced… Get the Recipe »

Recipe

Broccoli Rabe Quesadilla

DIRECTIONS Chop broccoli rabe into bite sized pieces. Heat olive oil in a medium sized pan over medium/low heat. Place tortilla in pan, layer broccoli rabe, corn, black beans, onion, and cheddar cheese on one side. Fold other half and cook, flipping halfway until both sides are light golden brown and cheese is melted. WHY… Get the Recipe »

Recipe

Broccoli Rabe Toast

DIRECTIONS Chop broccoli rabe into bite sized pieces. In a medium pan, heat olive oil. Add in onion and broccoli rabe and cook until wilted and aromatic. Remove broccoli rabe and onion, and crack one egg into the pan until cooked to desired doneness. While egg is frying, toast bread until lightly golden. Top the… Get the Recipe »

delicious salads Recipe

Chickpea, Broccoli Rabe, Tomato, and Cucumber Salad

DIRECTIONS Remove the stems of the broccoli rabe and shred leaves. Blanch broccoli rabe until just tender, about 1 minute. Transfer broccoli to an ice-water bath until cool, then drain and pat leaves dry. Combine broccoli rabe, chickpeas, cucumbers, tomatoes, and red onion in a bowl. In a small bowl mix mustard, olive oil, lemon… Get the Recipe »

Recipe

Broccoli Rabe and Farro Stuffed Mushroom

DIRECTIONS Preheat the oven to 325 degrees F. Place the mushroom caps open side up on a sheet pan and bake for 10 minutes. Using a knife, mince the mushroom stems, set to side. Trim lower stems off of broccoli rabe, chop the leafy greens into small pieces, set to side. After mushroom caps have… Get the Recipe »

Recipe

3 Bean Chili

DIRECTIONS Heat olive oil in a large sauce pan over medium heat. To the pan, add onion, bell peppers, cumin and chili powder. Stirring occasionally, cook until vegetables are tender. Add kidney beans, garbanzo beans,  black beans, corn, and diced tomatoes. Add salt and pepper to taste. Reduce to medium-low heat, and allow to simmer… Get the Recipe »

Recipe

Parchment Baked Salmon

DIRECTIONS Preheat oven to 375 degrees F. Lay filet onto half of parchment. Spread mustard over fish and drizzle with soy sauce. Arrange lemon slices on top of filet. Fold other half of parchment over fish and roll edges tight to seal and keep closed. Bake until the fish is cooked through, about 12 minutes. Get the Recipe »

Recipe

Butternut Squash Smoothie

DIRECTIONS Add all ingredients to blender. (You can get Life’s Abundance Protein Powder here.) Blend until smooth. Pour into glass and enjoy!   WHY WE LOVE THIS RECIPE Smoothies can be seasonal, too. Tap fall and winter flavors like warming cinnamon with this blend while benefiting from nutrients in squash like vitamins A, C, and… Get the Recipe »

Recipe

Fudgy Chocolate Chickpea Brownies

DIRECTIONS: Preheat your oven to 350 degrees Fahrenheit and grease a 9 inch round baking pan with cooking spray. Place the chocolate chips in an oven safe bowl and melt them as the oven preheats (stir them often!). Put the eggs and the chickpeas in a food processor and process them until smooth. Add the… Get the Recipe »

Recipe

Pineapple Cucumber Lime Salad

  DIRECTIONS Combine pineapple and cucumber into a large bowl. Mix in fresh lime juice. Sprinkle mint over, and toss to combine. WHY WE LOVE THIS RECIPE You can throw this simple, four-ingredient salad together in just a couple of minutes, but its zesty, tropical flavor suggests a much more sophisticated chef. And its nutrient… Get the Recipe »

Recipe

Corn and Tomato Salad With Pine Nuts and Parm

DIRECTIONS Use a knife to cut along the long edge of corn cobs to remove kernels. Combine corn, pine nuts, tomatoes, and Parmesan cheese in a medium mixing bowl. Drizzle with lemon juice and olive oil, toss, and serve! WHY WE LOVE THIS RECIPE Nothing says summer like fresh corn and tomatoes, right? Pine nuts… Get the Recipe »