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The salty goodness of smoked salmon and sun-dried tomatoes is mixed with the creaminess of goat cheese.

Introduction

Hakuna Frittata. Not sure if you’ve heard this phrase, but it loosely translates to, “No brunch worries for the rest of your days.” Our very own Lioness Lisa has created a healthy, flavor-packed one-dish delight that ain’t no passing craze. The salty goodness of smoked salmon and sun-dried tomatoes is mixed with the creaminess of goat cheese, the freshness of dill and parsley, and the tanginess of kale and Greek yogurt. Packed with protein and simple to whip together, you’re going to go whole hog on this rustic, loaded Italian omelet (think: Pumbaa).

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Pair this peri peri chicken with classic roasted potatoes and a garden salad, for a delicious meal with a little bit of kick.

Introduction

A staple menu item at Portuguese churrasquerias, piri piri chicken (also called pili pili or peri peri) derives its name from the peppers traditionally used in the dish’s marinade. Piri piri peppers arrived in Portugal by way of southeastern Africa and thereafter became popularized by the charred rotisserie chickens that came to bear their name. Though it’s very easy to find piri piri condiments and marinades in major grocery stores, most of them are filled with sugars, fillers, and other weird ingredients. Less easily found are the piri piri peppers themselves. Instead, I use red finger chiles for their color, fruitiness, and mild heat. If they’re unavailable, you can substitute Anaheim peppers. For an added kick, I also add a pinch of cayenne, but you can omit this if you like things milder.

Spatchcocking the chicken (butterflying it by removing the backbone) will reduce the cooking time and expose more of the skin, giving it a chance to get crispy (for more on why I prefer this method, see Emergency Roast Chicken, page 64).

As far as pairings go, you can’t beat some simple roast potatoes and a garden salad with piri piri chicken.

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With a beautiful caramelized crust this recipe for roasted broccoli with an Asian-inspired vinaigrette, is the side for your meal.

Introduction

This technique for pan-roasting broccoli “steaks” is adapted from an America’s Test Kitchen recipe for Brussels sprouts. Here, I substitute broccoli crowns, which develop a beautifully caramelized crust as they simultaneously steam and tenderize.

The Asian-inspired vinaigrette has a touch of honey in it, making it off-limits for Whole30. Normally, I would simply suggest leaving it out if you’re doing a round of Whole30, but you really need it here to balance the acidity of the vinegar and the bitterness of the broccoli. If you’d like to enjoy this during a round of Whole30, try it plain or pair it with another one of my Whole30-compliant sauces, such as Cha Cha Chimichurri (page 235), The Dracula Killer (Toum) (page 242), Uncle Ronny’s Romesco (page 243), Tahini Sauce (page 240), or Zhug (page 246). I promise, the charred vegetable is delicious even on its own.

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A perfect salad for carnivores! Get the juicy beef tenderloin without the heavy mashed potatoes or fries on the side.

Introduction

A few years ago, it felt like we had covered most of the expected protein options for salads: chicken, salmon, tuna, bacon, lobster . . . but we hadn’t yet tackled steak. When we opened our downtown Crescent Street location in April 2015, we wanted to be sure we welcomed ALL eaters: vegans, vegetarians, omnivores, pescatarians, and yes, carnivores (who love salad too!). And so it was bienvenue to the Filet Mignon Salad. Picture a business lunch at a gourmet steak house in Montreal (Gibbys! Moishes! Rib ’N Reef!): juicy beef tenderloin without the heavy mashed potatoes or fries on the side.

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If you haven’t tried adding toasted buck- wheat to a chia pudding before, you are in for a real treat.

Introduction

Although chia puddings are as plentiful as the day is long, if you haven’t tried adding toasted buck- wheat to a chia pudding before, you are in for a real treat. Buckwheat adds a nutty, earthy flavour and skin-loving antioxidants that help you glow from the inside out. Despite its misleading name, buck- wheat is a seed, not a grain, which makes it suitable for those on gluten-free diets. The cacao powder adds a subtle chocolate flavour, but you can just as easily leave it out if you prefer.

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Farinata is a chickpea flatbread that originated in Italy. This Mediterranean-inspired version makes for a light lunch.

Introduction

Farinata is a chickpea flatbread that originated in Italy. I first tried the lesser-known variation, fainá, while backpacking in Argentina in my early twenties. It would be served with deep-dish pizza, but I loved it on its own and would eat it plain with some good olive oil on top. I started making it at home and experimented with different toppings—this Mediterranean-inspired version is my favourite. It makes for a light and healthy vegetarian lunch served with Chopped Avocado Caprese Salad (page 102).