Classy and Healthy Comfort Food Quicker than Quick

Quicker than Quick
140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less
by Pamela Salzman

Article by Linda Kissam

Raise your spatula with me if you like delicious, but 100 % healthy, recipes.  Do you want to be that easy breezy home chef that cooks healthy but does not compromise on flavor or nutrition?

As the saying goes YOU can have it all when you use Paula Salzman’s cookbook Quicker than Quick, 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less.

Pamela Salzman, a Los Angeles-based cooking instructor shares a cache of stress-free, healthful recipes for breakfast, lunch, and dinner. Think resourceful sheet pan dinners, no-worry stove top skillet meals, easy Instant Pot recipes, and (yea!) speedy versions of time-consuming comfort foods. Think minimal hands-on time and easy-to-find ingredients.

Recipes are customizable for a range of diets (vegan, vegetarian, gluten-free, dairy-free, grain-free, Paleo, and nut-free) which should make everyone happy. Sections include how to re purpose almost every recipe in the book,  and the ideas for using up leftovers will have you smiling. This cookbook offers innovative recipes and informative ideas for the health-conscious, busy cook.

Shop your farmer’s market and Melissa’s Produce for the best produce to make sure your special creations have the best taste and textures.

The 300-plus page book presents with attractive photos that illustrate what success looks like. When almost everything can be made in thirty minutes or less, what’s not to like?

Here’s some of my favorite recipes from this delightful cookbook.

Wild Salmon Bowl


Super food Morning Tonics

Apple Nachos

Broccoli and Roasted Tomato Stromboli Wreath

Avocado Toast Salad

Instant Mason Jar Soups

Moroccan Sheet Pan Chicken

Meyer Lemon-Olive Oil Almond Cake

Pamela Salzman is a Los Angeles-based natural foods cooking instructor, holistic health counselor, and cookbook author.  Ms. Salzman teaches both in-person in private homes, as well as through an online platform which boasts hundreds of monthly subscribers.  She is also the culinary nutritionist for Clean Eating Magazine and serves on the Advisory Board of Growing Great, a non-profit organization which teaches nutrition and gardening in public elementary schools.

Paula Salzman


Let me leave you with a beautiful recipe for you to try and a note from the author. “My hope for this book is that I can share what I have learned about what real food is and how to make it a part of your life.  Let’s get back to basics so that we can nourish our families, and ourselves, and enjoy balance and health in our lives!” I say heck yes to that, how about you?



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1/3 cup bulgur (or quinoa to make this gluten-free)


1 Tablespoon freshly squeezed lemon juice

1 Tablespoon red wine vinegar

½ teaspoon sea salt

A few twists of freshly ground black pepper

1-2 teaspoons raw honey or pure maple syrup

3 Tablespoons unrefined, cold-pressed extra-virgin olive oil

pinch of cayenne (optional)

pinch of ground cinnamon

½ cup raw almonds

2 teaspoons unrefined cold-pressed olive oil

pinch of sea salt

zest of 1 large lemon or 1 ½ small lemons

3 heads Baby Gem lettuce or equivalent amount of greens, large leaves torn in half

4 green onions, sliced

6 Medjool dates, pitted and chopped

½ cup pitted green olives, sliced lengthwise

a handful of fresh mint leaves, roughly torn

1 avocado, pitted and sliced lengthwise

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  1. In a medium saucepan, cook bulgur in plenty of boiling water until tender, about 20 minutes. Drain in a fine mesh sieve and spread out on a baking sheet to cool.
  2. Prepare the dressing, place all dressing ingredients in a screw-top jar and shake until combined. Set aside.
  3. Sauté the almonds in olive oil in a medium skillet over medium heat until almonds are lightly toasted, about 4 minutes. Coarsely chop, sprinkle with salt and lemon zest. Set aside.
  4. Arrange the lettuce in a large bowl or on a platter. Add in bulgur and green onions.  Drizzle lightly with dressing and toss gently.
  5. Arrange dates, olives, mint and reserved chopped almonds on top of the greens. Arrange the avocado slices on top of salad.  Drizzle with remaining dressing.

Notes: this salad is also good with cooked, diced beets.  Pistachios can be subbed for almonds. Feta is a nice addition.

TIP: Refrigerate dates to make them easier to chop.

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Quicker than Quick
140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less by Pamela Salzman

PRICE    $28.00 hardcover / $14.99 Kindle

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Note: I only review books that I find have value for my readers. This article is not an endorsement, but a professional review. The author of this book provided a free copy for review purposes. No fee was paid by the author for this review.


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