Recipe Corner — Julie Freeman Nutrition
Julie Freeman Nutrition

Recipe Corner

Where healthy eating meets simple, delicious recipes you can enjoy every day.

Julie Freeman
Julie Freeman
MA, LDN, RYT — Nutritionist, Author & Mental Health Coach

Explore a selection of recipes from What Health Should I Eat? The Antioxidant Diet and Feel Great, Look Great: Balanced Eating for a Balanced Life — a preview of the nourishing meals you'll find inside my cookbooks.

What Health Should I Eat? The Antioxidant Diet Feel Great, Look Great: Balanced Eating for a Balanced Life
Featured Cookbook Recipes

Recipes from two bestselling cookbooks.

Each recipe below is drawn from Julie's books — What Health Should I Eat? The Antioxidant Diet and Feel Great, Look Great: Balanced Eating for a Balanced Life. Nourishing, approachable, and designed to support your whole health.

This Week's Recipes

Simple. Nourishing.
Delicious.

Black Bean Burgers & Jicama Salad
From the Cookbook

Black Bean Burgers & Jicama Salad

Featured from "What The Health Should I Eat" (available on Amazon).

This meal is a trifecta of protein, fiber, and potassium to support your kidneys and colon!

Ingredients
The Burgers
  • 2 cups Black beans
  • 3 TBL Fresh cilantro (or 1 tsp dried)
  • 2 TBL Hemp or Eggwhite protein powder
  • 2 TBL Ground flax
  • 3 TBL Greek or non-dairy yogurt
  • 1 Egg
  • 1 Garlic clove (or ¼ tsp powder)
  • 1 TBL Olive or avocado oil
The Sides
  • Salsa Cruda: Tomatoes, Onion, Cilantro, Lime, Jalapeño, Garlic
  • Chips: 4 Sprouted corn tortillas
  • Jicama Salad: 8 cups greens, 2 cups cucumber, 2 cups jicama, Lime juice, Avocado oil
Directions
  1. 1

    Prep Burgers: Mash bean ingredients together (keep some texture!). Form into 4 patties and fry in an oiled pan until golden.

  2. 2

    Blend Salsa: Pulse salsa ingredients to your desired consistency.

  3. 3

    Crunch Time: Cut tortillas into 1/4s. Bake at 350°F for 7 minutes until crisp.

  4. 4

    Toss Salad: Mix greens, cucumber, and jicama with cilantro, lime, and oil.

  5. 5

    Serve: Top burgers with salsa and enjoy the chips on the side!

Fudge Brownies
Dessert

Fudge Brownies

Yields 16 Servings

Ingredients
Dry
  • 1/3 cup GF flour
  • 1/3 cup Cocoa powder
  • 1/2 cup Benefiber
  • 1 tsp Baking powder
  • 1 tsp Xanthan gum
  • 1/4 tsp Salt
Wet
  • 2 Eggs
  • 1/4 cup Butter, melted
  • 2 tbsp Applesauce
  • 2 tsp Vanilla
  • 1/4 cup Sugar
Directions
  1. 1

    Preheat oven to 350°F.

  2. 2

    Combine dry ingredients in a bowl.

  3. 3

    In a separate bowl, beat eggs, then add melted butter, applesauce, and vanilla.

  4. 4

    Mix dry & wet ingredients just until blended (do not overbeat!).

  5. 5

    Pour into a sprayed 8" square baking pan.

  6. 6

    Bake for 25 minutes.

Serving Suggestion: Top with Almond Butter Mousse — 2 tsp non-dairy Greek yogurt mixed with 2 tsp almond butter — and walnuts or pecans.
Stress-Reducing Mediterranean Black Salad
Stress-Reducing Meal

Mediterranean Black Salad

Featuring cortisol-lowering superstars: Salmon and Spinach!

Ingredients
  • 8 (4 oz) Salmon fillets (rub with 2 tsp mayo)
  • 2 pkgs Konjac Rice & 4 cups Baby Spinach
  • Sundried tomatoes, Artichoke hearts, Red onion & Kalamata olives
  • Violife Feta, Oregano, Olive oil & Wine vinegar
  • Coconut or Cassava wraps
Quick Instructions
  1. 1

    Bake Salmon at 450°F for 12 mins (save 4 fillets for lunch tomorrow!).

  2. 2

    Mix rice, vegetables, oil, vinegar, and spices together.

  3. 3

    Crisp wraps in the oven at 350°F for 5 mins.

  4. 4

    Serve salmon over the veggie-rice mix with your "chips!"

Salmon Patties with Kale, Carrots & Hannah Yams
Meal Prep Friendly

Salmon Patties with Kale, Carrots & Hannah Yams

Makes 8 patties — save 4 for lunch tomorrow!

Ingredients
The Patties
  • 2 (16 oz) cans salmon
  • 2 tsp Onion powder
  • 1 cup Riced cauliflower (drained/dry)
  • 4 tbsp Ground flax
  • 2 tsp Dried parsley
  • 2 tbsp Dijon or spicy brown mustard
The Sauce
  • 1/4 cup Nut-based Greek yogurt
  • 1 tsp Honey
  • 1 tbsp Dijon mustard
The Sides
  • 1/2 head Kale
  • 1 Scallion
  • 2 tsp Avocado oil
  • 4 Medium carrots
  • 2 cups Hannah yam cubes
Instructions
  1. 1

    Prep the Patties: Mix salmon, onion powder, cauliflower, flax, parsley, and mustard. Form into 8 patties.

  2. 2

    Cook: Fry in an oiled pan for 3–4 minutes per side until the center is opaque.

  3. 3

    The Sides: Toss kale and scallions in oil. Roast at 350°F for about 10 minutes (turn at 5 mins). Bake salted Hannah yam cubes for ~25 minutes.

  4. 4

    Steam: Sliced carrots take about 5 minutes in 1/2" of water.

  5. 5

    Serve: Drizzle the creamy Dijon sauce over the patties and veggies and enjoy!

Pesto Crusted Chicken & Roasted Veggies
From the Cookbook

Pesto Crusted Chicken & Roasted Veggies

From "What The Health Should I Eat"

Ingredients
Chicken & Crust
  • 1 lb Boneless chicken (cut into chunks)
  • 1 Egg
  • 2 tsp Cornstarch
  • 1 tbsp Lemon juice
  • ¼ cup GF breadcrumbs (crushed Mary's Crackers)
  • ¼ cup Ground flax
  • 1 tsp Dried parsley
  • ¼ tsp each Salt & black pepper
  • 1 tsp Lemon peel
Walnut Pesto
  • 1½ cups Fresh basil
  • ½ tsp Garlic powder
  • 2 tbsp Walnuts
  • 4 tsp Olive oil
  • 1 tsp Chicken bouillon
  • ½ cup Water
  • ¼ cup Veggie Rice or Cashew Parmesan
The Veggies & Sides
  • 2 Small zucchini (diced)
  • 1 each Medium red, yellow & orange bell peppers (diced)
  • 2 tsp Avocado oil
  • 4 Wraps (Sami's Millet Flax Lavash or Siete Almond/Cassava Tortillas)
Instructions
  1. 1

    Prep & Crust the Chicken: Blend egg, cornstarch, and lemon juice. In a separate dish, combine cracker crumbs, flax, parsley, salt, pepper, and lemon peel. Dip chicken into egg mixture, then coat with crumb mixture. Place on a wire rack to dry for 25 minutes.

  2. 2

    Cook the Chicken: Pan-fry in a heated, oiled skillet until a crust forms on both sides. Transfer to oven at 425°F for about 10 minutes to cook through.

  3. 3

    Blend the Pesto: Combine basil, garlic powder, walnuts, olive oil, bouillon, water, and Cashew Parmesan. Blend until completely smooth.

  4. 4

    Roast the Veggies: Toss zucchini and bell peppers in avocado oil. Roast at 400°F for about 15 minutes, turning halfway through.

  5. 5

    Make the Tortilla Crisps: Cut wraps into quarters, sprinkle with Cashew Parmesan, and bake at 350°F for about 5 minutes until crisp.

  6. 6

    Assemble: Serve the walnut pesto over the crusted chicken and roasted vegetables, with your crunchy tortilla crisps on the side. Enjoy!

"These recipes have opened a new door of healthy eating to me."
— Clotilde G.
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