Asparagus and walnut salad
Preheat the oven to 350º F/ 175º C. Place the walnuts on a baking sheet, and toast in the oven for about 10 minutes, or until they are lightly golden.
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Crispy quinoa sweet potato fritters
If you do not already have cooked quinoa, prepare it at this time. 2/3 cup uncooked quinoa will yield ~2 cups cooked.
Vegan cauliflower tikka masala
If you haven't yet, make my Tikka Masala Sauce. To a large bowl, Add the chopped cauliflower florets, drizzle oil and lemon juice and toss well to coat. In a small bowl mix all the spices and salt. Sprinkle the spices all over the cauliflower and toss to coat. Spread the florets on a parchment-lined baking sheet or baking dish. Bake at 400 degrees F (205 C) for 25 mins.
Ginger tofu with peppers
Prep tofu by pressing between 2 cutting boards while draining over sink. Cut into cubes and set aside
Keto chili salmon with tomato and asparagus
Start with melting butter over medium heat. Heat until it gets a nutty scent and turns a nice toasty-brown color. Stir occasionally and make sure it doesn't burn. Set aside but keep warm.
Chicken tikka
In a mixing bowl, combine yogurt, oil, lemon juice, crushed ginger, crushed garlic and all the spices.
Quinoa fried rice
Quinoa: Rinse your quinoa in a fine mesh sieve under cool running water. In medium sauce pan combine quinoa with 1 3/4 cups water or vegetable broth, bring to a boil, simmer covered for 15 minutes. Once done, remove cover and let set for another 10 minutes to soak up the excess water. Fluff with a fork and set aside. (Or use this fail-proof Instant Pot Quinoa recipe)
SIMPLE OAT AND PECAN BLUEBERRY CRISP
Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl.
CROCKPOT THAI CHICKEN CURRY
Place all the ingredients, except for the kale, into your crockpot and stir together well. Set your crockpot to cook on high for 4 hours.
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