5 Always Delicious Recipes – Right Here!

You are here: / / / / 5 Always Delicious Recipes – Right Here!
Top 5 Recipes for a Comforting Bite

Five Always Delicious Recipes

Our publisher offered five free recipes from our new cookbook, Always Delicious to promote the book before publication. We’ve combined the links all in one place right here. These are perfect to share with friends so that they can see how healthy food should really taste. There’s no deprivation here.

Read the Full Blog Post >>

Buy our Books Jump to Recipes

Love this Post? Share it with a Friend!

5 of Our Always Delicious Recipes

Blueberry Lime Mint Fizz – A bright, refreshing, fizzy drink to enjoy on a warm summer day. Try pairing with our Gourmet Burgers and a side of Beet, Feta, and Walnut Salad.

Moroccan Chicken Stew with Apricots – A warm, heart, comforting stew to serve on chilly winter nights. Try pairing with our Parsnip Rice or Cauliflower Couscous.

Grain-Free Pumpkin Spice Muffins – The perfect after-meal treat or mid-day snack for any time of the year. Try pairing with our Cranberry Sauce or a dollop of whipped cream.

Quinoa Enchilada Casserole – A quick and easy one-pan meal for busy weekday nights. Serve with our Baked Tofu (Always Delicious pg. 175) or with our Lamb Tofu Meatballs.

Almond Coconut Macaroons – A delicious treat to serve after your meal. Try adding a drizzle of dark chocolate, some chopped nuts, or a dash of cinnamon to spice things up.

Which is your favourite recipe? Comment below or share a photo of your meal on our Facebook Group – we always love to see what you’ve been cooking!

Looking to learn more about variations for our favorite recipes?

Check out our downloadable meal planning classes. Each class comes with an eBook including a Specialized One-Week Meal Plan and Prep Sheet, or Specialized Recipes, as well as Additional Resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne. Each class also has the option to add-on downloadable presentation slides for more recipes and extra resources.

Browse Classes and Register Here

Jump to Our Recipes

Blueberry Lime Mint Fizz Moroccan Chicken Stew Grain-Free Pumpkin Spice Muffins Quinoa Enchilada Casserole Almond Coconut Macaroons
Blueberry Mint Fizz Always Delicious Book

Blueberry Lime Mint Fiz

Chef Dawn Ludwig
Recipe from ALWAYS DELICIOUS by David Ludwig, MD, PhD, and Dawn Ludwig.
The syrupy sweetness of colas and other sugary drinks can be a challenge for some people to eliminate from their diets. Luckily, there’s an even more satisfying way to get your fizzy fix. Sparkling water, a few favorite fruits, and herbs make a delicious — and much healthier — alternative. This also makes a great punch to serve at parties.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 2 servings

Ingredients
  

  • ¼ cup blueberries
  • 8-10 fresh mint leaves
  • 2-3 tsp fresh lime juice
  • ½ cup ice, or more, as desired
  • 20 ounces sparkling water

Instructions
 

  • Evenly distribute the blueberries, mint, and lime juice at the bottom of two large glasses. Mash with a wooden spoon or pestle to release the flavors. (In bartending, this is called muddling.) Add ice to each glass and fill with the sparkling water. Stir gently, taste, and add more lime or mint as needed. Serve immediately.

Notes

Nutrition 

Fat: 0g
Carbohydrates: 3g
Protein: 0g
Calories: 12
 
Keyword Drinks
Moroccan Chicken Stew With Apricots Always Delicious Book

Moroccan Chicken Stew with Apricots

Chef Dawn Ludwig
Recipe from ALWAYS DELICIOUS by David Ludwig, MD, PhD, and Dawn Ludwig
Rich warm spices and sweet dried fruit make this Moroccan stew an instant favorite. Once you’ve prepped the ingredients, it’s only a matter of letting it cook. A slow cooker makes for even easier prep. Leave in the morning and come home to the sweet and savory aromas of dinner ready to eat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Overnight Marinating 8 hours
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Moroccan

Ingredients
  

  • 1 recipe Moroccan Sauce
  • 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch cubes or slices
  • 1-2 tbsp extra-virgin olive oil
  • 1 medium onion, diced
  • 2 medium carrots, cut into chunks (about 1 cup)
  • 1 small sweet potato or 1/2 small winter squash (kabocha, butternut, buttercup, etc.; peeled), cut into 1-inch pieces (about 1 ½ cups)
  • 6 dried apricots, whole or diced, or 4 fresh apricots, quartered and pitted
  • ¼ cup water
  • ¼ tsp salt

Moroccan Sauce

  • 1 (2-inch piece) fresh ginger, peeled and sliced into thin rounds
  • 3 medium cloves garlic
  • 1 (3- to 4- inch piece) fresh turmeric, peeled, or 1 teaspoon ground turmeric (optional)
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves
  • dash of grated nutmeg
  • ¼ tsp ground white or black pepper
  • 9-10 sprigs cilantro, stems and leaves coarsely chopped
  • ¼ cup extra-virgin olive oil
  • ¼ cup water
  • ½ tsp salt
  • dash of cayenne pepper, or to taste (optional)

Instructions
 

For the Moroccan Sauce

  • Place all the ingredients in a wide-mouthed mason jar or cup that will fit an immersion blender without splashing. Blend, working the blender in the jar until the garlic, ginger, and turmeric are smooth.
  • Place a lid on the jar. For best results, set aside for at least 1 hour to allow the flavors to develop. The sauce will keep in the refrigerator for up to 2 week.

For the Moroccan Chicken Stew

  • Place the sauce in a large zip-top bag, add the chicken, seal the bag, and massage to completely coat the chicken with the sauce. Place it in the refrigerator to marinate for at least 1 hour and up to overnight (or cook it immediately if you have less time).
  • Heat the olive oil in a Dutch oven or stovetop-safe slow cooker insert over medium heat, or in a slow cooker on the sauté setting. Add the onion and cook, stirring, until translucent, 3 to 5 minutes.
  • Stir in the chicken and sauce from the bag, carrots, sweet potatoes, apricots, water, and salt. Cook, stirring, for 5 to 7 minutes. Reduce the heat to low, or transfer the ingredients or the slow-cooker insert to the slow cooker. Cover and simmer for at least 30 minutes or up to 1 1/2 hours on the stovetop (longer, slow cooking creates a more savory dish) or cook on low in a slow cooker for up to 8 hours or according to the manufacturer’s instructions. If desired, remove the lid for the last 15 to 30 minutes to thicken the sauce.½

Notes

Vegetarian Variation

Substitute chicken for 1 1/2 pounds extra-firm tofu, drained, pressed with an absorbent towel, and crumbled, and increase the salt to taste. Or substitute chicken for 1 recipe Basic Seitan (Always Delicious page 72) plus 2 additional tablespoons olive oil.

Nutrition (Moroccan Sauce - Per Tablespoon)

Fat: 5g
Carbohydrate: 1g
Protein: 0g
Calories: 45

Nutrition (Moroccan Chicken Stew)

Fat: 26g
Carbohydrate: 22g
Protein: 37g
Calories: 459

Nutrition (Full Meal - Phase 2)

Serve over Cauliflower Couscous (Always Delicious pg. 211) or 1/4 cup Cooked Quinoa (Always Delicious pg. 231), with a side of salad greens and chopped raw vegetables tossed with 1 to 2 teaspoons Greek Dressing (Always Delicious pg. 285). For Dessert: 1 small apple, cored, sliced, and drizzle with 1/2 teaspoon honey and sprinkled with ground cinnamon and ground cardamom.
Fat: 42%
Carbohydrate: 34%
Protein: 24%
Calories: 658
Keyword Meat, Phase 2, Slow Cooker
Grain-Free Pumpkin Spice Muffins Always Delicious Book

Grain-Free Pumpkin Spice Muffins

Chef Dawn Ludwig
Recipe from Always Delicious by David Ludwig, MD, PhD, and Dawn Ludwig.
A quick breakfast or the perfect grab-and‑go snack for classroom celebrations, office potlucks, or any occasion that calls for allergen- free treats. Your friends don’t even have to know these muffins are healthy! They’ve been taste-tested by hundreds of kids and adults alike, with rave reviews.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 large muffins

Ingredients
  

  • ¾ cup chickpea flour
  • ¼ cup coconut or almond flour
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ⅓ cup neutral-tasting oil, such as high-oleic safflower or avocado oil (use ¼ cup if using almond flour)
  • 1 egg, beaten (or 1 tablespoon chia or flaxseed, ground and mixed with ¼ cup water)
  • ½ cup packed steamed winter squash, such as kabocha, butternut, buttercup, etc., or sweet potato
  • ½ cup whole milk or unsweetened soy milk
  • ¼ tsp pure vanilla extract
  • 3 tbsp honey or pure maple syrup
  • ¾ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground cardamom
  • ⅛ tsp ground cloves
  • ⅛ tsp freshly grated nutmeg
  • ¼ tsp salt

Instructions
 

  • Preheat the oven to 350°F. Line six wells of a large muffin tin with paper liners or coat with olive oil spray. Combine the chickpea flour, coconut flour, baking soda, and baking powder in a large bowl.
  • In a separate medium bowl, combine the oil, egg, squash, milk, vanilla, honey, spices, and salt. Blend with an immersion blender until smooth. Add the wet ingredients to the dry ingredients and stir, whisk, or blend until smooth. (Because the batter is gluten-free, it’s okay to use the immersion blender to get the lumps out.) Divide the batter evenly among the prepared muffin cups.
  • Bake for 25 to 30 minutes. Remove the muffins from the tin and let cool on a wire rack for at least 15 to 20 minutes before serving. Cool completely and store in an airtight container for a couple of days on the counter, up to 10 days in the refrigerator, or up to 3 months in the freezer. (See photo insert page 3.)
  • Tips: This recipe makes 6 large muffins. Depending on the size of your muffin tins, use any excess batter to make a few pancakes or to make 7 or 8 smaller muffins. Chickpea flour is also known as garbanzo bean flour, gram flour, or besan and may be labeled that way at your grocery store. You could also use garbanzo-fava bean flour, if you prefer.

Notes

Nutrition (Per Muffin)

Fat: 17g
Carbohydrate: 20g
Protein: 5g
Calories: 245

Nutrition (Complete Meal)

Serve one of these Phase 2 muffins with 3 slices of cooked turkey bacon (or equivalent vegetarian protein), 1/4 cup plain, whole-milk Greek yogurt, and 1 cup of blueberries.
Fat: 41%
Carbohydrate: 37%
Protein: 22%
Calories: 470
 
Keyword Dairy-Free, Grain-Free, Phase 2
Quinoa Enchilada Casserole Always Delicious Book

Quinoa Enchilada Casserole

GBC Students John Loui Ricardo and Julius De Guia
Recipe from ALWAYS DELICIOUS by David Ludwig, MD, PhD, and Dawn Ludwig
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4 servings

Ingredients
  

Enchilada Sauce

  • 1 tbsp extra-virgin olive oil
  • 1 tbsp chili powder, or to taste
  • ½ tsp dried Mexican oregano or regular oregano
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 (14.5 ounce can) diced tomatoes
  • ¼ tsp salt, or to taste
  • ¼ tsp ground black pepper, to taste

Casserole

  • 2 cups cooked quinoa
  • 3 tbsp chopped Anaheim or other mild chile (about ½ chile)
  • 2 cups cooked beans or drained and rinsed canned beans, such as black beans, chickpeas, pinto beans, or a combination
  • 8-9 sprigs cilantro, chopped
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ¼ tsp salt, or more as needed
  • ¼ tsp ground black pepper, or to taste
  • 1 cup shredded cheese, such as cheddar or mozzarella
  • 1 avocado, diced, for garnish
  • 2 roma (plum) tomatoes, diced, for garnish

Instructions
 

  • Preheat the oven to 375°F.

Make the Enchilada Sauce

  • Heat the olive oil in a medium pot over medium heat. Stir together the chili powder, oregano, cumin, garlic powder, and onion powder in a bowl.
  • Add the spices to the hot oil all at once. Cook, stirring, for a few seconds to allow the spices to become fragrant and infuse the oil with flavor without burning. Add the tomatoes, salt, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Puree directly in the pot with an immersion blender. (If the sauce is not deep enough to fully immerse the blender and prevent splattering, carefully transfer the sauce to a deep bowl or jar to blend. Return to the pan after blending.)
  • Simmer for 5 minutes more to slightly reduce the sauce. Taste and adjust the seasonings. Set aside. (This sauce can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks and reheated for quicker prep.)

Make the Casserole

  • In a 9‑inch square casserole dish, combine the quinoa, enchilada sauce, chile, beans, cilantro, cumin, chili powder, salt, pepper, and 3/4 cup of the cheese. Adjust the seasonings. Sprinkle the remaining 1/4 cup cheese evenly over the top.
  • Bake until bubbling and the cheese has melted, about 15 minutes.
  • Serve immediately, garnished with the avocado and fresh tomato.

Notes

Nutrition (Enchilada Casserole Only)

Fat: 21g
Carbohydrates: 54g
Protein: 20g
Calories: 478

Nutrition (Full Meal - Phase 1)

Substitute 1 pound extra-firm tofu (drained, pressed with an absorbent towel, crumbled, and seasoned with 3/4 teaspoon salt) or 2 cups cottage cheese for the quinoa. Garnish with 2 tablespoons plain whole-milk Greek yogurt. For dessert, enjoy 1 Chocolate Truffle (Always Delicious pg. 314)
Fat: 49%
Carbohydrates: 28%
Protein: 23%
Calories: 636

Nutrition (Full Meal - Phase 2 or 3)

Serve with 1/2 serving Baked Tofu (Always Delicious page 175; Chimichurri Variation). For dessert, have 1 cup strawberries.
Fat: 41%
Carbohydrates: 39%
Protein: 20%
Calories: 668
 
Keyword Phase 2, Vegetarian
Almond Coconut Macaroons Always Delicious Book

Almond Coconut Macaroons

Chef Dawn Ludwig
Recipe from ALWAYS DELICIOUS by David Ludwig, MD, PhD, and Dawn Ludwig
These fluffy macaroon cookies make a satisfying substitute for the standard sugary version. Add a few dark chocolate chips to create a perfect, homey dessert.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies

Ingredients
  

  • 1½ cup almond flour
  • 1 cup unsweetened finely shredded coconut
  • ¼ tsp salt
  • ½ tsp baking soda
  • 6 tbsp avocado oil
  • ¼ cup honey
  • 1 egg
  • 1 tsp pure vanilla extract

Instructions
 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Combine the almond flour, coconut, salt, and baking soda in a large bowl until well mixed.
  • Mix the wet ingredients into the dry ingredients with a spatula until well combined.
  • Using a round tablespoon or small ice cream scoop, spoon 1 heaping tablespoon of the dough onto the prepared baking sheet; repeat to make 24 cookies, spacing them 1/2 to 1 inch apart. Distribute any remaining dough among the cookies.
  • Bake for 7 to 9 minutes, or until the tops are golden brown.

Notes

Variations

Vegan Version: Omit the egg and increase oil to 1/2 cup
Chocolate Chip Cookies: Add 1/4 cup (about 1 1/2 ounces) dark chocolate chips (at least 70% cocoa) to the batter before scooping.
Snickerdoodles: Add 1 teaspoon ground cinnamon.
Add other spices likes ground cardamom or essential oils or citrus zest like lemon, orange, or tangerine.

Nutrition (Per Cookie)

Fat: 9g
Carbohydrates: 6g
Protein: 2g
Calories: 104
 
Keyword Grain-Free, Phase 2
7 Habits for Healthy Self ControlQuiche Variations
Translate »