Chef Mike’s Recipes

Suggested Recipes you might like to try from Chef Mike

Quinoa Tabbouleh


2 cups quinoa

2 Tbsp. onions, small dice

1 Tbsp. of green onions, sliced

1 bunch parsley, very fine chopped

1 Tbsp. dry mint

2 Tbsp. olive oil

1 lemon juiced

2 roma tomatoes, medium diced

1 teaspoons salt

3 TBS. pine nuts


  1. Boil quinoa until tender. About 10-15 minutes. Rinse with cold water and drain very well.
  2. Add the onions, green onions, parsley, mint, olive oil, pine nuts, tomatoes, and lemon juice. Mix well.

Spinach Salad


1 large red pepper, thin sliced

1 bunch broccoli, chopped fine

1 lb spinach, crumpled with hands

1/4 cup sesame oil

½ cup sun-dried tomatoes

2 t fennel seed

2 t paprika

2 t oregano

2 t dill

1 t salt


  1. In a large bowl crumple the spinach with your hands.
  2. Chop broccoli, bell pepper and sun-dried tomatoes add them to the spinach.
  3. Add remaining ingredients and mix well. This salad will keep for about 5 days; it gets better the longer it sits.

Optional Ingredients 

Add ½ Pine Nuts

Add ½ Cup Olives.

Nut-free Granola Bars (Vegan and Gluten-free)


3 tablespoons ground golden flaxseed mixed with 6 tablespoons water

1/2 cup raw, unsalted sunflower seed kernels, ground 

1 cup quick oats

1/2 cup oat flour

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon fine salt

1/4 cup pure maple syrup

1/3 cup dairy-free cocoa chips


  1. Preheat the oven to 350°F (177°C) and line a 8×8 baking dish with parchment paper.
  2. In a small bowl, mix the flaxseed and 6 tablespoons of water and heat in the microwave for 30 seconds. Whisk well and set aside.
  3. To a food processor, add the sunflower kernels and process about 30-45 seconds until a fine flour forms.
  4. To a large bowl, add the sunflower flour to it, along with the oats, oat flour, cinnamon, ginger and salt. Stir well. Add the chocolate chips.
  5. To the bowl of reserved flaxseed mixture, whisk in the syrup well. Make sure it is no longer warm before adding to the dry ingredients (so it doesn’t melt the chocolate chips). Stir everything together for a good minute or so until it all comes together in a moist, sticky batter. 
  6. To the lined pan, add the batter and spread out evenly. Now, take a square piece of parchment paper the size of the pan and place it on top. Press the mixture down flat and smooth out the top. 
  7. Once it’s smooth, flat and even, top with extra chocolate chips if desired. Bake for 30-32 minutes until the edges are looking golden brown and the middle is firm to the touch.
  8. Cool 1 hour. Lift them up with the parchment paper and cut desired shapes with a sharp knife. 

Lentil Spread


1 Cup Red Lentils

1 Onion

2 Cloves Garlic

2 Cups Vegetable Broth/Water

1 Tbsp. Apple Cider Vinegar

2 Tbsp. Tomato Puree

3 Sun-dried Tomatoes

1-2 Tbsp Nutritional Yeast

2 Tbsp. Maple Syrup + more to serve

1 Tsp. Dried Oregano

½ Tsp. Cayenne Pepper

½ Tsp. red pepper Flakes

1 Tsp. Ground Coriander

1 Tsp Turmeric

½ Lemon Juice

Salt and Pepper to taste

Optional Ingredients

1 Tbsp. White Miso 

1 Tbsp. freshly Chopped Lovage

1 Tbsp Freshly Chopped Dill


  1. Mince garlic and chop onions. Add to a large pan and sauté over medium heat for about 5 minutes until onions turn brown. Stir frequently and add 1-2 tablespoons of water at a time to prevent sticking.
  2. Add lentils and vegetable broth to pan. Cook for 10-15 minutes until lentils are soft and all the liquids have been absorbed.
  3. Transfer cooked lentils to a food processor with the rest of the ingredients and process until properly combined. Adjust seasoning if needed.
  4. Serve warm or cold with additional maple syrup and chopped dill. Enjoy
Category: Food
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1 Comment. Leave new

  • Debbie Wallace
    November 24, 2019 3:06 pm

    I love that this magazine has great recipes included! I’m sharing it with others as people are always asking me “what should I eat that is healthy and easy to prepare?” Thank you Chef Mike. Looking forward to more…


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