JOURNAL

Fire, fruit, and flavor—that’s the Iyah-Man way.

Chef Troy’s Grilled Pineapple with Minty Mango Nice Cream is a vibrant Caribbean dessert that’s equal parts refreshing and indulgent. Juicy pineapple rings are basted in a spiced maple-jerk glaze, grilled to caramelized perfection, and served with a creamy mango nice cream kissed with vanilla and fresh mint.

This feel-good, dairy-free treat is perfect for summer cookouts, special occasions, or simply celebrating life with a scoop of something soulful. Bold in flavor, easy to make, and rooted in Ital goodness—this dish hits every note.

Simple, satisfying, and nutrient-dense—Chef Troy’s Herbed Quinoa with Kale is the ultimate base for building an Ital-approved plate.

Cooked in low-sodium vegetable broth with a touch of thyme, this fluffy quinoa is finished with vibrant curly kale for a fiber-rich, mineral-packed side. Whether paired with the 4-Bean Ital Stew, tossed into a salad, or served on its own, it’s an easy way to ground your meals in flavor and nourishment.

Perfect for meal prep or your next plant-based dinner—this is one of those quiet recipes that becomes a weekly staple.

Hearty, grounding, and rooted in Ital tradition—Chef Troy’s 4-Bean Ital Stew is soul food in its purest form.

This warming stew blends soaked beans, healing root vegetables, and coconut milk into a vibrant, nutrient-packed bowl of comfort. Infused with fresh herbs, turmeric, ginger, and a subtle Scotch bonnet kick, it’s a lower-fat take on a classic Ital staple that doesn’t compromise on flavor or cultural integrity.

Perfect for colder months, post-cleanse nourishment, or feeding the whole family, this stew pairs beautifully with Herbed Quinoa and Kale or your favorite whole grain.

Whether you’re hosting a cookout, meal-prepping for the week, or simply craving island flavor—these plant-based kebabs are a crowd-pleaser rooted in Ital nourishment and tropical soul.

Turn up the heat and the flavor—Chef Troy’s Spicy Jerk Kebabs with Mango Salsa bring pure Caribbean fire to your plate.

Inspired by traditional Jamaican jerk-style cooking, this recipe features meaty baby bella mushrooms marinated in a bold balsamic jerk blend and grilled to smoky perfection. Paired with a cooling, juicy mango salsa infused with citrus and herbs, each bite hits the perfect balance of spicy, sweet, and fresh.

Whether you’re hosting a cookout, meal-prepping for the week, or simply craving island flavor—these plant-based kebabs are a crowd-pleaser rooted in Ital nourishment and tropical soul.

Cooling, colorful, and straight from the hills of Glengoffe—this is summer in a bowl.

Chef Troy’s Tropical Salad with Ginger-Lime Dressing is a refreshing nod to his Jamaican roots, where water-packed fruits like watermelon were essential for beating the heat. This vibrant dish blends sweet, juicy melon with crisp cucumbers, pomegranate, radish, papaya, and a hint of sea vegetable umami. The ginger-lime dressing ties it all together with citrusy brightness and herbal depth.

Perfect for warm days, wellness journeys, or whenever your body needs a reset—this salad delivers bold flavor and nourishing energy in every bite.