Not exact matches
2 large
onions Oil for frying — I use a
tsp of coconut oil 3 cloves garlic
1 - 2 chillies
1 tsp cumin — seeds or
powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 tsp coriander
powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 tsp smoked paprika
1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 -
1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of
1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
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 co
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 co
onion, mustard, hot sauce, and spices to the slow cooker.
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil
1 cup diced sweet
onion 4 medium garlic cloves, minced 3 diced fresh tomatoes
1 teaspoon chili
powder 1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinse
1/2 tsp plus
1/8
tsp fine sea salt, or to taste
1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped
1 (
14 - ounce) can or 2 cups black beans, drained & rinsed
olive oil
1 green pepper
1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped
1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic
1 cup chicken stock 2 medium potatoes, peeled and cut into
1» cubes
1 tsp oregano
1 bay leaf
1 tsp celery salt
1 tsp paprika 2
tsp curry
1 tsp mustard
powder salt and pepper 2 cups half and half hot sauce, optional
1/2 tsp parsle
1/2 tsp parsley
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat
1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk
1/2 garlic cloves
1 ″ ginger knob
1 ″ galangal root Chopped
onions 3
tsp curry
powder 1 tsp chipotle pepper
powder 3 - 4 celery stalks — diagonally chopped
1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About
1 cup homemade Tomato Sauce or you can use
1 small can tomato paste
1 Tbsp Red Boat Fish Sauce
1 Tbsp coconut oil 4 cubes of frozen coconut milk (about
1/2 cup coconut milk
1/2 cup coconut milk)
cans pinto beans that have been drained and rinsed
1 c. chopped sweet
onion 2 c. chopped tomatoes
1 1/4 c. mayonnaise
1/4 c. sweet pickle juice
1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp sal
1/2 tsp garlic
powder 1/2 tsp black pepper 1/2 tsp sal
1/2 tsp black pepper
1/2 tsp sal
1/2 tsp salt
2 cloves garlic
1 cup white or yellow
onion, large dice
1 cup organic chicken stock
1 tsp kosher salt
1.5
tsp curry
powder 1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed mea
1/2 tsp ground coriander
10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional:
1/4 cup flaxseed meal
Fajita Marinade
1 tsp chili
powder 1/2 tsp cumin 1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp cumin
1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp chipotle chili
powder (reduce or omit this if you don't like it too hot)
1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp onion powder 1/4
tsp garlic
powder dash of salt
1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp lime juice
1 tsp vegetable oil
sausage, ham, etc)--
1/2 cup onions — diced — 3 cups cheddar cheese — shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon garlic powder — 1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns
1/2 cup
onions — diced — 3 cups cheddar cheese — shredded —
1/4 teaspoon dry mustard —
1/4 teaspoon garlic
powder —
1 tsp salt &
1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns
1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)
2 Cups Maninis Multi-Purpose Flour
1 Cup Wild Rice Flour — Naosap Harvest (or 3 Cups Multi-Purpose if you don't have rice flour)
1 Onion — Finely chopped
1 Cup Spinach
1/2 tsp Tumeric 1/2 tsp Garam Masala 1/2 tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4 Cup Wate
1/2 tsp Tumeric
1/2 tsp Garam Masala 1/2 tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4 Cup Wate
1/2 tsp Garam Masala
1/2 tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4 Cup Wate
1/2 tsp Cardamon
Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4 Cup Water
1/2 cup dried buttermilk 2 TBS dried parsley flakes 1 TB onion powder 1 TB garlic powder 1 TB dried chopped onion 2 tsp dried chives 2 tsp dried dill weed 2 tsp salt 2 tsp peppe
1/2 cup dried buttermilk 2 TBS dried parsley flakes
1 TB
onion powder 1 TB garlic
powder 1 TB dried chopped
onion 2
tsp dried chives 2
tsp dried dill weed 2
tsp salt 2
tsp pepper
Ingredients: Shrimp (I used 7 jumbo shrimp)
1 cup fresh spinach
1/4
onion (sliced)
1 cup sliced mushrooms
1 clove garlic (roughly chopped) Olive oil Seasoning:
1/2 tsp white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 tsp white pepper,
1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 tsp salt,
1 tsp cumin,
1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 tsp turmeric,
1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 -
1 tsp garlic
powder,
1/2 tsp cayenne peppe
1/2 tsp cayenne pepper
Lentils
1 cup green lentils, rinsed (make sure to pick through for little rocks) 3 cups water
1 tbsp olive oil
1/2 white onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup of the bbq sauc
1/2 white
onion, minced
1 carrot, grated 2 tbsp brown sugar
1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup of the bbq sauc
1/2 tsp paprika
1 tsp garlic
powder salt and pepper 3/4 cup of the bbq sauce
Filling
1 can drained and rinsed black beans
1 can fire roasted tomatoes
1 can drained corn
1 Tbsp chilli
powder 1 tsp cumin
1/2 tsp paprika 1/4 cup diced onion — I used about 1/3 cup 1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Chees
1/2 tsp paprika
1/4 cup diced
onion — I used about
1/3 cup
1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Chees
1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Cheese
for casserole:
1 tbsp olive oil
1 medium
onion, chopped 2 garlic cloves, minced
1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green pea
1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green pea
1/2 tsp garlic
powder 1 tsp dry mustard
1/4
tsp crushed red pepper flakes
1 tsp paprika
1/3 cup nutritional yeast flakes
1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews
1 cup water
1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta
1 cup fresh or frozen green peas
1 cup vegan pesto
1 medium yellow
onion 1 bell pepper — any color 2 small yellow squash and / or zucchini
1 large stalk of broccoli
1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Doug
1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil
1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Doug
1/2 tsp Ener - G Egg Replacer
Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed
1 brown
onion, finely diced 2 - 3 tbsp curry
powder 2 small potatoes, peeled and diced
1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils
1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh black peppe
1/2 cup vege stock
1 x 400g can chopped tomatoes
1 tbsp tomato paste
1 tsp coriander flakes 2 - 3
tsp pure maple syrup sea salt & fresh black pepper
2 Tbsp olive or canola oil
1 med
onion, chopped (about
1 c)
1 tsp curry
powder 1/2 tsp ground coriander 1/2 tsp crushed fennel seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flou
1/2 tsp ground coriander
1/2 tsp crushed fennel seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flou
1/2 tsp crushed fennel seeds
1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flou
1/2 c white button mushrooms, chopped
1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flou
1/2 c cooked and drained chickpeas
1 med carrot, grated (about
1 c)
1/4 c chopped walnuts 3 Tbsp chopped cilantro
1/2 tsp salt 1/4 tsp ground black pepper Flou
1/2 tsp salt
1/4
tsp ground black pepper Flour
1 Steak Salt and pepper
1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced
1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground
1/2 tsp freshly ground pepper
1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground
1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped
1 tbsp fresh cilantro, chopped 2 tbsp shallot or
onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice
1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground
1/2 tsp salt
1 stick unsalted butter 2 tbsp chili
powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground
1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly ground peppe
1/2 c of tomato sauce 5 cloves of garlic, chopped
1.5 tbl of curry
powder 2 tbl of freshly grated ginger
1 - 2
tsp of cumin (I added more but I just love it) 3/4 c of water
1 onion, medium sized, diced Chicken breast — I was using tenders so I did
10 total (you can use breasts — 4 to 6 would work well)
1 tsp salt
1/2 tsp of freshly ground peppe
1/2 tsp of freshly ground pepper
Kidney bean mix
1 tbsp coconut oil
1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc
1/2 red
onions, diced 2 cloves garlic, crushed
1 can kidney beans, drained 3 tbsp tomato paste
1 tsp cumin
1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc
1/2 tsp sea salt
1/4
tsp chilli
powder Veggie toppings
1 red capsicum, diced
1 yellow capsicum, diced 2 tomatoes, diced
1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc
1/2 red
onion, diced
1 green chilli, sliced
1 c vegan cheese (
1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc
1/2 c cashew cheese +
1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc
1/2 c grated vegan cheese) To finish
1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
1 1/4 cup plain Greek yogurt
1 garlic clove pressed
1/2 tsp honey 1/2 tsp onion powder 1/2 tsp plack pepper 1/2 tsk Sambal Oelek or Siracha chili sauce 2 pinches of salt 1 pinch of cayenne pepper 3 strands of chives choppe
1/2 tsp honey
1/2 tsp onion powder 1/2 tsp plack pepper 1/2 tsk Sambal Oelek or Siracha chili sauce 2 pinches of salt 1 pinch of cayenne pepper 3 strands of chives choppe
1/2 tsp onion powder 1/2 tsp plack pepper 1/2 tsk Sambal Oelek or Siracha chili sauce 2 pinches of salt 1 pinch of cayenne pepper 3 strands of chives choppe
1/2 tsp plack pepper
1/2 tsk Sambal Oelek or Siracha chili sauce 2 pinches of salt 1 pinch of cayenne pepper 3 strands of chives choppe
1/2 tsk Sambal Oelek or Siracha chili sauce 2 pinches of salt
1 pinch of cayenne pepper 3 strands of chives chopped
1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1 teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder juice of one lemon juice of one orange 1 chicken, cut into parts 2 tbsp butte
1/2 cup olive oil
1/4 shallots, minced
1 tbsp green
onion, minced 2 tbsp garlic, minced
1 teaspoon dried oregano
1/4
tsp ground cumin
1/4
tsp ancho
powder juice of one lemon juice of one orange
1 chicken, cut into parts 2 tbsp butter
Chicken Aam Kasundi Recipe & Image: Cooking From The HeartFor 2 - 3 Persons Ingredients: Chicken — 500 gm
Onion — 2 medium sized Ginger Garlic Paste —
1/2 tbsp Bengal Mustard (kasundi)-- 4 tbsp Red chilli powder 2 tsp Salt Turmeric powder 1 tsp Lemon — 1 Mustard oil ---LSB-...
1/2 tbsp Bengal Mustard (kasundi)-- 4 tbsp Red chilli
powder 2
tsp Salt Turmeric
powder 1 tsp Lemon —
1 Mustard oil ---LSB-...]
5.0 from
1 reviews Gluten Free
Onion Rings Recipe Print Author: Recreating Happiness Ingredients 1 large onion sliced with rings pulled apart 1 cup white rice flour 1/4 cup potato starch 1/2 tsp xanthan gum 1 tsp baking powder 1 tsp salt 1 egg 1 1/2 cups milk Instructions Heat oil to 365 degrees (
Onion Rings Recipe Print Author: Recreating Happiness Ingredients
1 large
onion sliced with rings pulled apart 1 cup white rice flour 1/4 cup potato starch 1/2 tsp xanthan gum 1 tsp baking powder 1 tsp salt 1 egg 1 1/2 cups milk Instructions Heat oil to 365 degrees (
onion sliced with rings pulled apart
1 cup white rice flour
1/4 cup potato starch
1/2 tsp xanthan gum 1 tsp baking powder 1 tsp salt 1 egg 1 1/2 cups milk Instructions Heat oil to 365 degrees (or..
1/2 tsp xanthan gum
1 tsp baking
powder 1 tsp salt
1 egg
1 1/2 cups milk Instructions Heat oil to 365 degrees (or..
1/2 cups milk Instructions Heat oil to 365 degrees (or...
cans pinto beans 2 tbsp olive oil
1 small
onion, finely diced 2 cloves garlic, minced
1 tsp cumin
1 tsp chili
powder 3/4 cup vegetable stock juice of
1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz
1/2 lime salt and pepper, to taste
1 package soft corn tortillas
1 avocado, peeled and thinly sliced 2 plum tomatoes, diced
1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
For the patties: 2 lbs ground chicken breast
1 sweet
onion, peeled and grated
1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat
1/2 can black beans
1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat
1/2 cup yellow cornmeal 2
tsp cumin
1 tsp garlic
1 chipotle pepper diced salt to taste
1 - 2
tsp For the smokey mango chipotle bacon:
1/4 cup adobo sauce from canned chipotle
1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat
1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced
12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso:
16 ounces white American cheese, cubed
1 small can green chiles, chopped
1/4 cup pickled jalapeno juice from jar
1/4 cup chopped pickled jalapenos
1 tsp cumin
1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat
1/2 tsp garlic
powder 1/2 tsp onion powder Preheat grill to medium heat
1/2 tsp onion powder Preheat grill to medium heat.
1 pkg frozen chopped spinach, defrosted and squeezed well
1 can artichoke hearts, drained and rinsed then chopped
1 onion, finely chopped and sauteed until cooked very well
1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons
1/2 cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butte
1/2 cup water
1 tsp garlic
powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter
1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn into pieces (I like using a bit of both)
1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into piece
1/2 cup of frozen vegetables (I used frozen carrots)
1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into piece
1/2 tsp of ground turmeric
1/4
tsp of garlic
powder 1/4
tsp of
onion powder 1/4
tsp of fine sea salt
1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into piece
1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts)
1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces
4 cups grilled corn
1/2 cup red onion, diced 2 cups cherry tomatoes, quartered 1/4 cup chopped cilantro 1/2 cup crumbled goat cheese Dressing: 1/4 cup lemon juice 1/2 tsp lemon zest 1 tsp cumin 1 tsp chipotle chili powder 3 Tbsp olive oi
1/2 cup red
onion, diced 2 cups cherry tomatoes, quartered
1/4 cup chopped cilantro
1/2 cup crumbled goat cheese Dressing: 1/4 cup lemon juice 1/2 tsp lemon zest 1 tsp cumin 1 tsp chipotle chili powder 3 Tbsp olive oi
1/2 cup crumbled goat cheese Dressing:
1/4 cup lemon juice
1/2 tsp lemon zest 1 tsp cumin 1 tsp chipotle chili powder 3 Tbsp olive oi
1/2 tsp lemon zest
1 tsp cumin
1 tsp chipotle chili
powder 3 Tbsp olive oil
1 1/2 c black beans, drained 6 Tbsp fine bread crumbs 3/4 c sweet potato, baked and mashed 3 Tbsp cilantro, chopped 1/3 c white onion, diced 1 tsp garlic powder 1 tsp garlic, chopped 3/4 tsp salt 1 tsp black pepper 2 Tbsp olive oil 1 Tbsp cider vinegar 2 Tbsp lime juice 1/2 jalapeño (optional), diced and deseede
1/2 c black beans, drained 6 Tbsp fine bread crumbs 3/4 c sweet potato, baked and mashed 3 Tbsp cilantro, chopped
1/3 c white
onion, diced
1 tsp garlic
powder 1 tsp garlic, chopped 3/4
tsp salt
1 tsp black pepper 2 Tbsp olive oil
1 Tbsp cider vinegar 2 Tbsp lime juice
1/2 jalapeño (optional), diced and deseede
1/2 jalapeño (optional), diced and deseeded
1 1/2 C plain Greek yogurt 1/3 C sour cream 1/2 large cucumber, finely diced 1/2 large carrot, finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2 tsp celery salt 1/2 tsp ground mustard 1/2 tsp table sal
1/2 C plain Greek yogurt
1/3 C sour cream
1/2 large cucumber, finely diced 1/2 large carrot, finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2 tsp celery salt 1/2 tsp ground mustard 1/2 tsp table sal
1/2 large cucumber, finely diced
1/2 large carrot, finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2 tsp celery salt 1/2 tsp ground mustard 1/2 tsp table sal
1/2 large carrot, finely grated
1 tsp dry dill
1 tsp garlic
powder 1 tsp onion powder 1/2 tsp celery salt 1/2 tsp ground mustard 1/2 tsp table sal
1/2 tsp celery salt
1/2 tsp ground mustard 1/2 tsp table sal
1/2 tsp ground mustard
1/2 tsp table sal
1/2 tsp table salt
500 gm chicken, cut into medium pieces
1 tsp ghee 400 gm
onions, thinly sliced (almost 6 medium
onions) 2 medium tomatoes, chopped 2 green chillies, chopped
1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to tast
1/2 tsp ginger paste
1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to tast
1/2 tsp garlic paste
1 tbsp coriander
powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to tast
1/2 tsp turmeric
powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to tast
1/2 tsp red chilli
powder 2 tbsp cashew nuts, soaked in
1/4 cup of water for 30 minutes and ground to paste
1/2 tsp garam masala Coriander leaves for garnish Salt to tast
1/2 tsp garam masala Coriander leaves for garnish Salt to taste
Worcestershire sauce
1 garlic clove, minced
1 cup fresh blueberries
1/2 tsp onion powder 1/4 tsp ground mustard 1/4 tsp ground all spice 2 tsp hot sauce salt to taste Toppings: 4 red bell peppers smoky, crisp bacon 6 white tender hamburger buns 6 large thick slices of brie cheese Preheat grill to 350 degrees and spray with nonstick
1/2 tsp onion powder 1/4
tsp ground mustard
1/4
tsp ground all spice 2
tsp hot sauce salt to taste Toppings: 4 red bell peppers smoky, crisp bacon 6 white tender hamburger buns 6 large thick slices of brie cheese Preheat grill to 350 degrees and spray with nonstick.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil
1 pound pasture - raised, organic chicken breasts, cut into
1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional
1/2» chunks
1 large organic
onion, diced
1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced
1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional
1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced
1 TBL arrowroot
powder (or non-GMO cornstarch)
1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste
1/8
tsp ground white pepper Dash cayenne
powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional
1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
For the Avocado Sauce:
1 large avocado, peeled and pitted
1/2 cup greek yogurt 2 tsp fresh parsley, chopped 1/2 tsp smoked paprika 1/4 tsp onion powder 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp vinegar pinch of salt and peppe
1/2 cup greek yogurt 2
tsp fresh parsley, chopped
1/2 tsp smoked paprika 1/4 tsp onion powder 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp vinegar pinch of salt and peppe
1/2 tsp smoked paprika
1/4
tsp onion powder 1 clove garlic, minced
1 tsp Worcestershire sauce
1/2 tsp vinegar pinch of salt and peppe
1/2 tsp vinegar pinch of salt and pepper
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced
1 large vidalia
onion (
1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (&
1 tbsp juice) 2 tbsp chili
powder 1 tbsp ground cumin
1 tsp dried oregano
1 tsp ground coriander 2
tsp salt
1 12oz bottle Mexican beer
1 7 - ounce can diced roasted green chiles 3
10oz cans fire - roasted diced tomatoes with chipotle
1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunk
1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3
1/2 pound pumpkin), cut into 1 1/2 inch chunk
1/2 pound pumpkin), cut into
1 1/2 inch chunk
1/2 inch chunks
1 tsp neutral oil (olive oil or refined coconut oil)
1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or
1/4 cup of a yellow
onion, diced 2 - 3 cloves of garlic, minced
1 small zucchini, cubed or
1/3 of a medium zucchini
1 small bell pepper or
1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of wate
1/2 of a large, diced
1 cup of black beans, drained and rinsed
1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of wate
1/2 jalapeno, diced (seeded for less heat if you prefer)
1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of wate
1/2 tsp of turmeric
powder 1/3
tsp of smoked paprika
1/4
tsp chili
powder 1 tbl of water
1 onion, diced 3 cloves garlic, minced
1 1/2 tbsp olive oil 1 jalapeno, finely chopped (seeds and veins removed) 2 tsp chili powder 1/2 tsp cumin 1 tsp garlic powder 3 heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar 1 can kidney beans, drained and rinsed 1 can pinto or black beans, drained and rinsed 1 cup veggie stock or water salt and pepper, to tast
1/2 tbsp olive oil
1 jalapeno, finely chopped (seeds and veins removed) 2
tsp chili
powder 1/2 tsp cumin 1 tsp garlic powder 3 heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar 1 can kidney beans, drained and rinsed 1 can pinto or black beans, drained and rinsed 1 cup veggie stock or water salt and pepper, to tast
1/2 tsp cumin
1 tsp garlic
powder 3 heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar
1 can kidney beans, drained and rinsed
1 can pinto or black beans, drained and rinsed
1 cup veggie stock or water salt and pepper, to taste
Extra Virgin Olive Oil
1 Yellow
Onion, finely chopped, divided — Sea Salt 2 cloves Garlic
1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition
1/2 tsp Paprika
1/4
tsp Ground Cumin
1/4
tsp Chili
Powder — Black Pepper, freshly ground
1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition
1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped
1/4 bunch Fresh Cilantro, chopped
1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition
1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
3 carrots, shredded chicken broth (
onion - free), about a cup, plus more as needed
1/2 cup leftover cooked rice 2 cups rolled oats 1 egg, lightly beaten 1 tsp baking powder (aluminum - free) 2 1/2 cups brown rice flour, plus more as neede
1/2 cup leftover cooked rice 2 cups rolled oats
1 egg, lightly beaten
1 tsp baking
powder (aluminum - free) 2
1/2 cups brown rice flour, plus more as neede
1/2 cups brown rice flour, plus more as needed
1 Tblsp olive oil
1 green pepper, diced
1 large or 2 small
onions, chopped 3 small or 2 med / lrg zucchini, cut into
1/2» pieces 1 - 2 garlic cloves, minced 2 tsp chili powder 1 tsp oregano or Mexican oregano 28 oz
1/2» pieces
1 - 2 garlic cloves, minced 2
tsp chili
powder 1 tsp oregano or Mexican oregano 28 oz.
2 cups cooked chicken (good use of leftover store bought rotisserie chicken) / 2 cups sauteed chopped frozen or baby spinach (I added peas and mushrooms as well on my second attempt)
1/2 chopped onion 1/2 cloves garlic minced 1 - 2 tbsp olive oil 1 tsp cumin (optional) pinch chilli powder (optional) 1/2 8 - oz
1/2 chopped
onion 1/2 cloves garlic minced 1 - 2 tbsp olive oil 1 tsp cumin (optional) pinch chilli powder (optional) 1/2 8 - oz
1/2 cloves garlic minced
1 - 2 tbsp olive oil
1 tsp cumin (optional) pinch chilli
powder (optional)
1/2 8 - oz
1/2 8 - oz.
25g raw grass - fed butter (for a vegan option use 25g coconut oil)
1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onion
1/2 head of cauliflower (cut into small florets)
1 aubergine (cubed and soaked in juice
1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onion
1/2 lemon) 2 tbsp garam masala
powder 1 tbsp ground cumin
1 tsp tumeric
1 tbsp cinnamon
1 tsp chilli
powder 1/4
tsp Himalayan pink salt
1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled)
1 tbsp tomato paste
1 tin chopped tomatoes (or 400g chopped tomatoes)
1 tsp tamarind paste (optional) Juice of
1 lemon
1 white
onion 4 tbsp coconut milk 4 spring
onions
Tomato Sauce: 3 —
16oz (390g) cans no salt chopped tomatoes
1 — 6oz (
170g) can no salt tomato paste
1/2 cup red wine 1 tsp basil 1 tsp oregano 1/2 tsp thyme 1 tsp onion powder 1 tsp Braggs liquid amino acid
1/2 cup red wine
1 tsp basil
1 tsp oregano
1/2 tsp thyme 1 tsp onion powder 1 tsp Braggs liquid amino acid
1/2 tsp thyme
1 tsp onion powder 1 tsp Braggs liquid amino acids
1 can tomatoes (
15 oz) 3 cans chickpeas (4.5 cups cooked) 2 quarts water
1 onion 5 oz spinach 6 - 8 cloves garlic, minced
1/2 tsp cinnamon 1 teaspoon cumin 1/8 teaspoon cayenne pepper 1 teaspoon paprika optional 1 cup red wine optional 1 - 2 teaspoons porcini mushroom powder In a large soup pot, pour in water,..
1/2 tsp cinnamon
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1 teaspoon paprika optional
1 cup red wine optional
1 - 2 teaspoons porcini mushroom
powder In a large soup pot, pour in water,...
Ingredients:
1 lb (454 g) grass - fed ground beef
1 tbsp (
15 g) seeded jalapeño, finely diced
1 clove garlic, minced 2 tbsp (5 g) cilantro, chopped
1/2 tsp kosher salt 1 tsp (4 g) sesame seeds 1/2 tsp onion powder 4 quarter - inch (6 mm) slices of red onion 4 half - inch (1 cm) slices of fresh pineappl
1/2 tsp kosher salt
1 tsp (4 g) sesame seeds
1/2 tsp onion powder 4 quarter - inch (6 mm) slices of red onion 4 half - inch (1 cm) slices of fresh pineappl
1/2 tsp onion powder 4 quarter - inch (6 mm) slices of red
onion 4 half - inch (
1 cm) slices of fresh pineapple
Turkey Chili -------- 2
tsp olive oil 2 lbs lean ground turkey
1 cup chopped
onion 2 cloves garlic, chopped
1 28 oz can diced tomatoes
1 16 oz can small red beans
1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 1 tbsp chopped jalapeño pepper 2 tsp chili powder 1/2 tsp groudn cumin 1/2 tsp salt 1/8 tsp black pepper sour cream green onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper 1 tbsp chopped jalapeño pepper 2 tsp chili powder 1/2 tsp groudn cumin 1/2 tsp salt 1/8 tsp black pepper sour cream green onion
1/2 cup diced red bell pepper
1 tbsp chopped jalapeño pepper 2
tsp chili
powder 1/2 tsp groudn cumin 1/2 tsp salt 1/8 tsp black pepper sour cream green onion
1/2 tsp groudn cumin
1/2 tsp salt 1/8 tsp black pepper sour cream green onion
1/2 tsp salt
1/8
tsp black pepper sour cream green
onions
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each),
1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2
tsp minced chipotle chiles in adobo sauce or
1 tsp dry Chipotle chili
powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced
1 (
16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes)
1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position
1/2 red
onion, minced
1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Dash of Red Boat Fish Sauce
1 Tbsp cumin
powder 1 tsp coriander
powder 2
tsp black pepper
powder 1/2 tsp chili powder 2 tsp salt 1/2 cup chopped onions 3 big carrots — sliced diagonall
1/2 tsp chili
powder 2
tsp salt
1/2 cup chopped onions 3 big carrots — sliced diagonall
1/2 cup chopped
onions 3 big carrots — sliced diagonally