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4 Healing Recipes That Are Packed With Flavor And Totally Good For You (Cake Included!)

A bowl of chicken soup with seaweed and okra
Photograph courtesy of Jack Laub

One of the biggest behaviors he had to change was how he ate. He began to evaluate everything he put in his body, eliminating processed foods, sugar, alcohol, and grains and adding anti-inflammatory foods like parsley, olive oil, garlic, and anchovies. The end result closely resembles the paleo diet, one that is high in good fats and leafy vegetables and low in carbohydrates. In combination with his other lifestyle changes, this diet led Seamus to a total health transformation. By listening to his body Seamus had cured himself—through food.

To this day Seamus remains diligent about what he puts in his body, but he isn't dogmatic. "I'm conscious about how I eat, but at the same time If i want an ice cream cone, I'm going to have it."

"We always refer to disease as contagious, but I think that health is more contagious. I became addicted to feeling good."

This philosophy is at the heart of Seamus's recipes that he shares here. (You can find them, plus more healthy, real food in my new book, Find Your True Fork, available on Amazon.com.)

Endive salad cups with goat cheese, strawberries and walnuts
Photograph courtesy of Jake Laub

Endives Stuffed With Goat Cheese, Strawberries And Walnuts

This is less of a recipe and more of a suggestion of how to put together an awesome, easy salad. Belgian endive leaves, spread out individually on a platter, act like little cups. Feel free to try substituting any other nuts or fruit that you like.

Serves 6

4 large Belgian endive heads (about ½ pound), separated into individual leaves
3 ounces soft goat cheese
1 pint strawberries, sliced
¼ cup toasted chopped walnuts
¼ teaspoon flaky sea salt
4 teaspoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon finely chopped fresh basil leaves

Arrange the individual endive leaves on a platter. Crumble a bit of the cheese into each leaf and then add the strawberries and walnuts. Sprinkle the salt evenly over the top. Drizzle with the oil and honey and garnish with the basil.

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Lamb cutlets with anchovy and walnut chimichurri
Photograph courtesy of Jake Laub

Grilled Lamb Chops with Anchovy-Walnut Chimichurri

After eating a big midday meal, I usually crave a smaller dinner. I want it to be protein- dense and flavorful. I love to make a rustic, coarsely chopped chimichurri sauce to spoon over the lamb. Any leftover sauce won’t go to waste. It’s terrific on any kind of grilled meat.

Serves 4-6

2 Frenched racks of lamb (about 2½ pounds), cut into individual chops
¾ teaspoon sea salt
¾ teaspoon freshly ground black pepper
2 teaspoons finely grated lemon zest
¼ cup extra-virgin olive oil

Chimichurri
⅓ cup extra-virgin olive oil
¼ cup fresh mint
¼ cup fresh flat-leaf parsley
2 teaspoons finely grated lemon zest
¼ cup freshly squeezed lemon juice
2 salt-packed or oil-packed anchovy fillets, rinsed
1 small clove garlic
¼ cup niçoise olives, pitted and coarsely chopped
¼ cup chopped walnuts
½ teaspoon red-pepper flakes
Sea salt
Freshly ground black pepper

1. Heat a grill or grill pan to high.

2. Place the lamb chops on a baking sheet and season with the salt, pepper, and lemon zest. Drizzle the oil evenly over the lamb. Let marinate at room temperature while you make...

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