Recipe Of The Week

  • 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

    Shred sweet potato using either the coarse side of a box grater or the grater attachment of a food processor.

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  • 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.

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  • Ginger tofu with peppers

    Prep tofu by pressing between 2 cutting boards while draining over sink. Cut into cubes and set aside

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  • Chili salmon with tomatoes 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.

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  • Chicken tikka

    1½ lb Chicken thighs cut in 2-inch pieces, or 1.5-inch chicken breast cubes. 1 cup bell pepper or 1 cup rainbow peppers, de-seeded and cut in 1.5-inch pieces

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  • Quinoa fried rice

    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.

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  • Low carb chicken parmesan

    Preheat the oven to 430°F (225°C). Put the chicken breast fillets on a cutting board covered with aluminium foil or parchment paper. Slice the fillets lengthwise in two thinner pieces. Cover with foil or parchment paper and pound with a meat mallet to make them even thinner. Salt and pepper.

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  • 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. Add the olive oil and maple syrup and stir until well mixed.

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  • 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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