Not exact matches
«Old Jerusalem Chicken Soup»
1/2 cup white beans 2 onions 2 zucchini 2 tomatoes 2 carrots 1 chicken, cut into serving pieces 2 potatoes Soak beans 6 to 12 hours
1/2 cup white beans 2 onions 2 zucchini 2 tomatoes 2 carrots
1 chicken, cut into
serving pieces 2 potatoes Soak beans 6 to
12 hours.
Butternut Spaghetti (
serves 4 - 6)
1/4 medium butternut squash
1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice
1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 cup fresh cranberries Almond Butter Sauce
1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 cup almond butter 3/4
cup purified water juice and zest of
1 lemon
1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 tablespoon chopped fresh ginger
1 tablespoon honey
1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg seeds of
1 cardamom pod
1/4 teaspoon hot pepper flakes
Pumpkin Seed, Cranberry & Feta Salad (
serves 4 as a side or 2 as main dish)
1 head organic romaine lettuce, roughly chopped
1 vine ripe tomato, sectioned
1/2 cup dried cranberries 2 oz
1/2 cup dried cranberries 2 oz.
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin
1 (3 - inch) cinnamon stick Salt and freshly ground black pepper
1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained
1 (
14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional)
1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving
1/2 preserved lemon, finely chopped
1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for
serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for
serving)
Creamy Spinach Dip Print Prep time 5 mins Cook time 5 mins Total time
10 mins Author: A. N. Flitter Recipe type: appetizer Cuisine: Vegan
Serves: 6 Ingredients
1 cup Raw Spinach
1/2 cup Vegan Mayo 1/2 cup Vegan Sour Cream 1 tbsp Lemon Juice 1 clove Garlic, minced 1 tbsp Nutritional Yeast Salt and Pepper, to taste Instructions Place all ingredients in a food processor and blend until well combined
1/2 cup Vegan Mayo
1/2 cup Vegan Sour Cream 1 tbsp Lemon Juice 1 clove Garlic, minced 1 tbsp Nutritional Yeast Salt and Pepper, to taste Instructions Place all ingredients in a food processor and blend until well combined
1/2 cup Vegan Sour Cream
1 tbsp Lemon Juice
1 clove Garlic, minced
1 tbsp Nutritional Yeast Salt and Pepper, to taste Instructions Place all ingredients in a food processor and blend until well combined.
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan
Serves: 8 Ingredients
1 clove Garlic, minced
1 Onion, diced
1 tbsp Yellow Mustard
1 tbsp Hot Sauce
1 tbsp Chili Powder
1 tsp Cumin
1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker
1/2 tsp Salt
1/4 tsp Pepper 3
15 oz cans of Beans (variety), undrained
1 can Diced Tomatoes with Chilis
1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker
1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.
1 small head cauliflower
1/2 cup cilantro, finely chopped (plus extra for serving) 1/2 lime, juiced Salt, to tast
1/2 cup cilantro, finely chopped (plus extra for
serving)
1/2 lime, juiced Salt, to tast
1/2 lime, juiced Salt, to taste
2 chicken seitan cutlets
1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme salt and pepper 1 tablespoon olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme salt and pepper
1 tablespoon olive oil
1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced
1 small carrot, minced
1 roasted red pepper, chopped
1/3 to
1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/2 cup vegetable broth
1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serv
1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to
serve
1 cup whole wheat flour
1 cup all - purpose flour
1 tsp baking powder
1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 tsp baking soda
1 tsp salt 2 large eggs
1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 cup buttermilk
1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar
1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 tbsps ground cinnamon extra reduced apple cider to
serve with the pancakes
Author: Reeni Recipe type: Entree Cuisine: American
Serves: 4 - 5 pork chops Ingredients
1 cup panko crumbs 4
cups hard pretzels (like sourdough), coarsely crushed
1/2..
1/2...
For the topping I roasted in a skillet about
1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve
1/2 cup chopped pistachios and
1/4
cup chopped mint with about
1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to
serve.
After several times of measuring out
1 cup of spinach,
1/2 cup of brown rice and 2 ounces of turkey meat, I became comfortable with serving up these portions without always relying on the scale and measuring cups
1/2 cup of brown rice and 2 ounces of turkey meat, I became comfortable with
serving up these portions without always relying on the scale and measuring
cups.
Author: Reeni Recipe type: Main Cuisine: Tex - Mex
Serves: 6
servings Ingredients Filling:
1 pound ground beef
1 packet taco seasoning or homemade mix
1/2 cup corn 1/2 cup..
1/2 cup corn
1/2 cup..
1/2 cup...
*
1 tablespoon olive oil *
1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) *
1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optiona
1/2 pound wild caught shrimp, preferably sustainably harvested *
1 - 2
cups kale, chopped fine *
1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optiona
1/2 cup tomato sauce, preferably organic * juice from
1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optiona
1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for
serving * fresh parmesan cheese for
serving - optional
Author: Reeni Recipe type: Entree Cuisine: American
Serves: 4 - 5
servings Ingredients 3/4
cup Japanese panko crumbs
1 +
1/4 pound boneless chicken breasts or cutlets coarse salt and fresh black pepper 2 large eggs
1 +
1/2 cups crushed kettle..
1/2 cups crushed kettle...
Author: Reeni Recipe type: Entree Cuisine: Tex - Mex
Serves: 5 - 6 peppers Ingredients 5 - 6 medium bell peppers
1 pound ground beef
1 can (
10 ounces) red enchilada sauce
1 cup corn
1 cup cooked rice
1 +
1/2 cups shredded..
1/2 cups shredded...
Lemon Cream Pie Oats (an overnight recipe, makes
1 big breakfast
serving)
1/2 cup old fashioned oats 1/2 cup unsweetened almond milk 1/2 cup water 1/4 cup plain Greek yogurt 1 tsp
1/2 cup old fashioned oats
1/2 cup unsweetened almond milk 1/2 cup water 1/4 cup plain Greek yogurt 1 tsp
1/2 cup unsweetened almond milk
1/2 cup water 1/4 cup plain Greek yogurt 1 tsp
1/2 cup water
1/4
cup plain Greek yogurt
1 tsp.
Nutritional Estimates Per
Serving (generous
1 cup) 238 calories, 7.7 g fat, 29.5 g carbs, 5.5 g fiber,
14.6 g protein and 6 Weight Watchers PointsPlus Optional additions / variations: substitute
1/2 pound cooked Italian turkey sausage for the pepperoni
1/2 pound cooked Italian turkey sausage for the pepperoni.
Top each
serving with
1/2 cup ice cream and 1 Tbs
1/2 cup ice cream and
1 Tbs.
1/2 cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup nondairy milk Neutral vegetable oil, for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serv
1/2 cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch
1 teaspoon very fine lemon zest, optional
1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup nondairy milk Neutral vegetable oil, for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serv
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup nondairy milk Neutral vegetable oil, for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serv
1/2 cup nondairy milk Neutral vegetable oil, for frying
1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serv
1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to
serve
Ingredients (
Serves 4) 2 poblano peppers, cut in half lengthwise and seeds removed
1 can lump crab meat, drained
1 cup of my famous corn salsa (or store bought corn salsa)
1/2 cup chopped cilantro 1 clove garlic, minced 2 cups cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded pepper jack cheese 4 oz pepper jack cheese, slice
1/2 cup chopped cilantro
1 clove garlic, minced 2
cups cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded pepper jack cheese 4 oz pepper jack cheese, sliced
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (
1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour crea
1/2 cup) unsalted butter
1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour crea
1/2 cup olive oil
1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour crea
1/2 cup finely ground cornmeal 2 medium turnips (about
12 ounces total) 2 medium red bell peppers, chopped
1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (
10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (
16 - ounce) cans chili beans, drained 2
cups frozen corn kernels
1 tablespoon chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For
serving: chopped green onions, shredded cheddar cheese, sour cream
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan
Serves: 6 Ingredients
1 lbs Red Potatoes
1/4
cup Almond Milk, unsweetened
1 tbsp Olive Oil
1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped
1 stalk Celery, chopped
1/2 Onion, diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes
1/2 Onion, diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes.
1 Sweet Onion - Diced Oil for sauté 3 Cloves Garlic — Crushed
1 lb Ground Turkey
16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest
1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optiona
1/2 Cup wine — Optional
1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optiona
1/2 Cup Spinach — Frozen
1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to
Serve — Optional
Pin It Author: Made by Choices
Serves:
1 bowl Ingredients:
1/2 cup buckwheat 30 grs raw almonds 1 or 2 orange juice 1 peach pumpkin seeds fresh fruit (1 peach and blackberries) Read more at madebychoicesblog.co
1/2 cup buckwheat 30 grs raw almonds
1 or 2 orange juice
1 peach pumpkin seeds fresh fruit (
1 peach and blackberries) Read more at madebychoicesblog.com
ground beef or turkey
1 yellow onion, diced
1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3
cup water 9 corn tortillas 2/3
cup taco sauce or
1 cup salsa
1 —
14 ounce can black beans, drained and rinsed
1 cup corn, thawed if frozen
1 +
1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for servin
1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for
serving
Author: Serene
Serves: 4 Ingredients: 5
cups ice
1/2 cup cream of coconut 1 cup frozen strawberries See... Continue Reading
1/2 cup cream of coconut
1 cup frozen strawberries See... Continue Reading →
1 small acorn squash
1/2 pound purple potatoes 1 cup chopped yellow onion 2 tablespoons olive oil 8 ounces baby bella mushrooms 1 lb boar meat 1/2 tablespoon fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional
1/2 pound purple potatoes
1 cup chopped yellow onion 2 tablespoons olive oil 8 ounces baby bella mushrooms
1 lb boar meat
1/2 tablespoon fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional
1/2 tablespoon fresh rosemary
1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional
1/2 tablespoon freshly minced garlic 2 tablespoons flour
1 cup beef stock Polenta for
serving (optional)
Extra virgin olive oil
1 red onion 2 cloves garlic, crushed
1 small red chili 3 medium carrots
1 red bell pepper
1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder
1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dippin
1/2 teaspoon each ground cumin, paprika and coriander
1 can (400 ml) kidney beans, rinsed and drained
1 can (400 ml) crush tomatoes about 2
1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dippin
1/2 cups low sodium vegetable stock
1 cup uncooked quinoa +
1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dippin
1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for
serving and dipping
1/2 package of refrigerator biscuits 2 «Brown and Serve» sausage links 1/4 cup of shredded cheddar cheese 1 egg, well beaten Cooking spray, such as PA
1/2 package of refrigerator biscuits 2 «Brown and
Serve» sausage links
1/4
cup of shredded cheddar cheese
1 egg, well beaten Cooking spray, such as PAM
1 sheet frozen puff pastry
1/2 cup (1 stick) unsalted butter 1/2 cup honey, preferably eucalyptus or local honey 3 pounds tart apples, peeled, cored, and sliced into wedges Unbleached all - purpose flour, for the pastry Ice cream for serving (optional
1/2 cup (
1 stick) unsalted butter
1/2 cup honey, preferably eucalyptus or local honey 3 pounds tart apples, peeled, cored, and sliced into wedges Unbleached all - purpose flour, for the pastry Ice cream for serving (optional
1/2 cup honey, preferably eucalyptus or local honey 3 pounds tart apples, peeled, cored, and sliced into wedges Unbleached all - purpose flour, for the pastry Ice cream for
serving (optional)
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy
1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F
1/2 large onion
1 medium carrot, peeled
1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces
1 tablespoon all purpose flour salt and freshly ground black pepper
1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3
cup (
160 ml) red wine — not your cheapest, not your best 2 tablespoons water
1 bay leaf 3 sprigs of fresh thyme
1 sprig fresh oregano, + a few leaves extra for
serving Preheat the oven to
150 °C / 300 °F.
(
1 serving of fruit is equal to
1/2 cup of fruit
1/2 cup of fruit.
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (
1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional
1/2 lb) Yukon Gold potatoes, cut into
1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional
1/2 ″ pieces Salt
1/6
cup olive oil (2 tbsp + 2 tsp)
1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional
1/2 small red onion, sliced
1/8 ″ thick
1 large shallot, sliced
1/8 ″ thick
1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional
1/2 tbsp champagne vinegar
1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional
1/2 tsp oregano
1/4 tsp black pepper One 6 - oz can tuna, drained
1/4
cup chopped cilantro or parsley Romaine, to
serve (optional)
Smashed Avo on Golden Gut Loaf
Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced
1 tbs olive oil
1 avocado
1 tbs lemon juice Pinch of cumin 2 tsp olive oil
1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden
1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to
serve In a small frying pan place olive oil and fry garlic til golden.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia
15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped
1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves
1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes
1/2 cup tomato sauce — I used homemade
1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes
1/2 cup (
120 ml) red wine 3 tablespoons water
1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes
1/2 cup sour cream * grated parmesan or pecorino, to
serve Soak porcini in
1/2 cup (120 ml) boiling water for 10 minutes
1/2 cup (
120 ml) boiling water for
10 minutes.
Top each
serving with about
1/2 cup onion mixture and 1 tuna steak
1/2 cup onion mixture and
1 tuna steak.
Each
serving (about
1/2 cup) of this fresh and delicious corn tomato salsa has just 38 calories and * 1 Points Plus and works with The Simply Filling Technique
1/2 cup) of this fresh and delicious corn tomato salsa has just 38 calories and *
1 Points Plus and works with The Simply Filling Technique.
Serves: 4 Nutrition: 248 calories, 7.5 g fat (0 g saturated fat),
14.36 g carbs, 8.6 g sugar, 2.3 g fiber, 32.7 g protein (calculated with 2 % plain greek yogurt,
1/2 cup of pistachios with shells and 1 teaspoon of salt and black pepper
1/2 cup of pistachios with shells and
1 teaspoon of salt and black pepper)
Linking it to the CWL Spouse event hosted by Hema's Adugemane... Haupia — Hawaiian Coconut Milk Pudding Save Print Prep time 5 mins Cook time
15 mins Total time 20 mins Author: Rafeeda Recipe type: Dessert Cuisine: International
Serves: 4 Ingredients 2
cups coconut milk
1 cup milk 6 tbsp sugar (upto taste) 4 tbsp corn flour
1/2 tsp vanilla essence Instructions Pour one cup coconut milk into a saucepan
1/2 tsp vanilla essence Instructions Pour one
cup coconut milk into a saucepan.
Nutrition Estimates Per
Serving (about
1/2 cup): 38 calories, 0.3 g fat, 8.8 g carbs, 1.4 g fiber, 1.3 g protein and * 1 PointsPlu
1/2 cup): 38 calories, 0.3 g fat, 8.8 g carbs,
1.4 g fiber,
1.3 g protein and *
1 PointsPlus
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in
1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well)
1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional
1/2 carrot, finely diced
1 small yellow onion, finely diced 2 cloves garlic, minced
1 cup full - bodied red wine 2
cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (
1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional
1/2 teaspoon dried)
1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional
1/2 tablespoons all - purpose flour
1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for
serving Sour cream and chopped chives or parsley, for garnish (optional)
1 tablespoon olive oil
1 medium white onion, roughly chopped
1 tablespoon minced fresh ginger
1 garlic clove, minced
1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly chopped 4 cups vegetable stock Chopped fresh chives and scallions for servin
1/2 teaspoon cumin
1 teaspoon kosher salt
1-
1/2 pounds carrots, peeled and roughly chopped 4 cups vegetable stock Chopped fresh chives and scallions for servin
1/2 pounds carrots, peeled and roughly chopped 4
cups vegetable stock Chopped fresh chives and scallions for
serving
This recipe makes 2
servings:
1 large banana (frozen) *
1 cup vanilla low - fat yogurt
1/2 cup skim milk 2 TB
1/2 cup skim milk 2 TB.
16 ounces penne or rigatoni pasta 5 Tablespoons unsalted butter
1 medium onion, finely chopped 2 large garlic cloves, minced
1 jar (
16 ounces) roasted red peppers, drained and roughly chopped
1 cup vegetable broth
1/2 teaspoon salt black pepper 4 ounces goat cheese 1/2 cup Parmesan cheese Parmesan cheese, shaved for serving parsley, finely choppe
1/2 teaspoon salt black pepper 4 ounces goat cheese
1/2 cup Parmesan cheese Parmesan cheese, shaved for serving parsley, finely choppe
1/2 cup Parmesan cheese Parmesan cheese, shaved for
serving parsley, finely chopped
For the Filling: 8 ounces cream cheese (room temperature)
1 egg +
1 egg yolk
1 tablespoon yogurt 3 tablespoons sugar
1 cup fresh peaches, chopped and pureed (reserve
1/2 cup for serving) 2 tablespoons flour 1 tablespoon vanilla extrac
1/2 cup for
serving) 2 tablespoons flour
1 tablespoon vanilla extract
Caramel Nog Button Cookies Print Prep time
10 mins Cook time
15 mins Total time 25 mins Author: A. N. Flitter Recipe type: Dessert Cuisine: Vegan
Serves: 6 Ingredients
1/3
cup Non-Dairy Egg Nog
1 tbsp Ground Flax 2/3
cup Brown Sugar
1/3
cup Applesauce
1 tsp Vanilla 2
cups Flour
1/2 tsp Ground Cinnamon 1/2 tsp Ground Nutmeg 1/4 tsp Salt 1/4 cup Caramel Chips Instructions Preheat the oven to 350 degrees F. Whisk the non-dairy egg nog and ground flax together
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg 1/4 tsp Salt 1/4 cup Caramel Chips Instructions Preheat the oven to 350 degrees F. Whisk the non-dairy egg nog and ground flax together
1/2 tsp Ground Nutmeg
1/4 tsp Salt
1/4
cup Caramel Chips Instructions Preheat the oven to 350 degrees F. Whisk the non-dairy egg nog and ground flax together.
Serves 2 people Ingredients:
1 Cup Quinoa 2 Cups Water
10 Small Potatoes
1 &
1/2 Cups Broccoli 1/3 Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!
1/2 Cups Broccoli
1/3
Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp Apple Cider Vinegar
1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!
1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!)
3/4
cup French green lentils
1/2 of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4 cup olive oil 2 tablespoons walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for servin
1/2 of a small yellow onion, chopped
1 celery stalk, chopped
1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon finely chopped shallot
1/4
cup olive oil 2 tablespoons walnut oil (optional)
1/4
cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for
serving
Prep Time: 30 mins Total Time: 30 mins
Serves 1 - 2 2 strips bacon 2
cups mixed lettuce greens
1/4
cup Buttermilk Ranch Dressing, more as needed
1/2 cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet
1/2 cup chopped rotisserie chicken
1 boiled egg, sliced
1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet
1/2 avocado, diced 2 tablespoons diced sweet onion
1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet
1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.