8 oz (1 cup) lean beef, diced 5 oz (2/3 cup) butter beans (Lima beans) 1 small onion 1 garlic clove small piece of fresh ginger,
chopped pinch ground turmeric 2 tbsp ghee (see method at top of recipe list) 2 fl oz (1/4 cup) water
16 fl oz (2 cups) homemade vegetable stock 1 medium sweet potato (peeled and diced) 1/2 small onion,
chopped pinch ground allspice 2 whole cloves
Not exact matches
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2 cup water 2 tbsp almonds, finely
chopped 1/2 tsp
ground cinnamon 1/2 tsp freshly
ground cardamom 1/4 tsp
ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds,
chopped a large
pinch salt
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)
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely
chopped (about 2 cups
chopped) 1 small red onion, finely
chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly
ground black pepper to taste
Pinch of cayenne pepper (optional)
12 oz whole grain lasagna noodles (15 noodles) 8 oz lean
ground beef (at least 90 % lean) 2 tsp olive oil 8 oz portobello mushrooms,
chopped 4 c Quick Marinara Sauce (1 1/2 recipes) or low - sodium store - bought marinara 1 container (15 oz) part - skim ricotta 1 pkg (10 oz) frozen
chopped spinach, thawed and drained well 1 lg egg, lightly beaten
Pinch of
ground nutmeg 2/3 c grated part - skim mozzarella (3 oz) 1/4 c grated Parmesan
4 - 5 apples, cored, peeled, and
chopped into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried cherries 1/3 cup
chopped walnuts 1/3 cup
chopped pecans 1/3 cup packed dark brown sugar 1/3 cup water 2 t. cinnamon 1/2 t.
ground ginger
Pinch nutmeg 1/4 t. salt
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion,
chopped 1 garlic clove,
chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups
chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt
Pinch of freshly
ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
Mango Lassi Popsicles makes 6 - 12 popsicles depending on your molds Ingredients 2 cups ripe mango,
chopped 1 1/2 cups Greek yogurt 1/2 cup milk 2 Tbsp sugar big
pinch of
ground cardamom big
pinch of salt Instructions Peel -LSB-...]
ingredients: 3 1/2 pounds
ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves,
chopped or pressed through a garlic press 1/2 cup Italian parsley,
chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons
ground cumin 1/2 teaspoon
ground, black pepper
pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
Ingredients 1 1/4 cup finely
chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely
ground instant coffee) 1/4 teaspoon
ground cinnamon
Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely ch
Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely
chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or
ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small
pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely ch
pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely
chopped
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and
chopped cucumber 1/4 cup finely
chopped red onion 2 tablespoons
chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded,
chopped red tomatoes 1 cup seeded,
chopped yellow tomatoes (or yellow bell pepper)
Pinch sugar Salt and freshly
ground black pepper 1 avocado, peeled and
chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
Chop the reserved squash pulp and add it to the meat along with a few
grinds of black pepper a few
pinches of sea salt, the oregano, and the tomato sauce.
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big
pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon
ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly
chopped tomato Fresh black pepper
1 1/2 cups rolled oats 1 1/2 cups milk of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons
ground cinnamon * 1/4 teaspoon
ground ginger * 1/4 teaspoon
ground cloves *
pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup
chopped walnuts, toasted
1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly
chopped 1/4 teaspoon of garlic powder a
pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh
ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk 2 eggs 1 tsp vanilla 1 T
ground flax seed 3/4 c brown sugar 1 c all purpose flour 1 c white whole wheat flour or standard whole wheat flour 1 tsp baking soda 1/2 tsp baking powder
pinch of salt 1 c
chopped walnuts - pecans would be fine too
Add generous
pinch of salt, the
ground cumin, chilli flakes, lemon juice and
chopped coriander.
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely
chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea salt a
pinch of
ground black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely
chopped -LSB-...]
1 c canned hominy, drained 3 Tbsp cornstarch 1/2 c grated Cotija cheese (or Parmesan) 4 scallions, white and light green parts only, finely
chopped 1 bunch cilantro,
chopped 1/2 tsp salt 1
pinch freshly
ground black pepper 1 c whole black beans, drained 1/2 c corn kernels 1 large egg Vegetable oil, for frying 4 eggs, fried, for serving
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A
pinch or two fresh
ground pepper A
pinch cayenne pepper or red pepper flake A
pinch of
ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely
chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and
chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a
pinch of Himalayan salt freshly
ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham,
chopped
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely
chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground cloves 1/4 teaspoon
ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely
chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon
ground cinnamon 4 eggs 500g all purpose flour
pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger
pinch of
ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely
chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely
chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin)
Ground cinnamon, to taste
Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices,
chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include:
chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest of half a lemon — Half a tsp each of paprika, cumin, tumeric, chilli powder,
ground coriander, garlic powder — 2 tbsp fresh mint,
chopped — A
pinch of sea salt and black pepper
1 lb
ground beef, ours was grass feed 1 egg 3 garlic cloves, minced 2 tablespoons parsley,
chopped 2 slices whole wheat bread, crust removed 3 - 4 tablespoons water
Pinch of salt 2 - 4 tablespoon olive oil
2 teaspoons coconut oil 1/8 teaspoon
ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar
pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup
chopped pistachios whipped cream, either dairy cream or coconut cream
Mascarpone cheese 2 T Flat leaf parsley,
chopped 1 t Sea salt 1/2 t Freshly
ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Pa
ground pepper 1/4 t
Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Pa
Ground nutmeg 1/2 t Sweet paprika plus
pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesan
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of
ground almonds 3 -4 tablespoons of roughly
chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk
pinch of sea salt
14 ounces new potatoes 4 eggs 6 green onions, white and light green parts only, thinly sliced 3 - 4 tablespoons finely -
chopped shallot 12 cornichons, finely
chopped 3/4 cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill, finely
chopped, plus one more for garnish Juice of one medium - sized lemon
Pinch of
ground allspice 1 tablespoon chives, finely
chopped
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup
chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred
Pinch ground cloves Salt and freshly
ground black pepper
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup
chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly
ground black pepper
Pinch of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and
chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil
pinch of
ground nutmeg sea salt
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely
chopped 2 cloves garlic, finely
chopped 2 tbsp fresh ginger, finely
chopped or 1 tsp
ground 2 tbsp fresh turmeric, finely
chopped or 1 tsp
ground 1
pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup
chopped scallions 1/2 teaspoon fresh
ground ginger 1 teaspoon olive oil
pinch of nutmeg sea salt to taste citrus pepper to taste
Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2 tsp fresh rosemary, finely
chopped * 1 tsp fresh thyme, finely
chopped Kosher salt to taste 1 lb
ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn, and peas 1/2 tsp pepper
pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
1/4 c olive oil + 1 finely
chopped medium onion + 6 thinly sliced garlic cloves +
pinch red pepper flakes + 1 basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red wine vinegar + kosher salt and freshly
ground black pepper + cooked spaghetti, for serving
- While the squash roasts, cook the
ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the
ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of
pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the
chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another
pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean
ground beef (96/4) 2 cloves garlic, pressed through garlic press •
Pinch cumin •
Pinch cayenne pepper •
Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro,
chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion,
chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
220g Sukrin almond flour or
ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp
ground ginger (dependant on how ginger like you want it) 1/2 tsp nutmeg A tiny
pinch of sea salt 1 tsp baking soda 8 fresh
chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water
For the Cake: 3/4 cup bittersweet chocolate,
chopped or chips 1 stick plus 3 Tablespoons butter 6 eggs 1 1/4 cups superfine sugar 1 teaspoon vanilla extract 1 cup almond flour (meal) 1 teaspoon
ground cinnamon (I used Vietnamese cinnamon)
pinch of
ground cloves zest of 1 clementine (I used 2 teaspoons granulated orange peel) 4 teaspoons instant espresso powder
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon
ground cumin
Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly
chopped cilantro for serving (optional)
Skip to Next Recipe Ingredients Nutrition 2 cups brown sugar, firmly packed (I use dark brown) 2 cups plain flour, sifted 1 teaspoon baking powder 1
pinch salt 1⁄2 cup cold butter, roughly
chopped 1 teaspoon baking soda 1 cup milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon
ground nutmeg 1⁄2 cup walnuts or 1⁄2 cup pecans,
chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion,
chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano
pinch of rosemary
pinch of red pepper flakes 1/2 tsp kosher salt fresh
ground pepper to taste
1 1/4 cup of oats 1/2 cup of
ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon
ground cloves 1/4 teaspoon
ground nutmeg a
pinch of sea salt 50gr of Mia Cranberry Chocolate
chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans,
chopped 2 tablespoons dried cranberries,
chopped
1 teaspoon finely
chopped chives 1/4 teaspoon finely
chopped fresh thyme 1 tablespoon minced shallots 2 tablespoons lemon juice 2 tablespoons heavy cream scant 1/4 teaspoon salt tiny
pinch of freshly
ground pepper 1/3 cup olive oil 1 teaspoon honey (optional)
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp
ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger ·
Pinch of cloves ·
Pinch of salt ·
Chopped hazelnuts and / or toasted coconut chips (I used Dang)
3 Tablespoons olive oil 1 Large onion,
chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black pepper Pinch of chili powder or cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for
chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon
ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon
ground black pepper
Pinch of chili powder or cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced
Chopped fresh cilantro for
Chopped fresh cilantro for garnish
Shepherd's Pie ---------- 2 lb 4 oz russet potatoes 6 large cloves garlic, peeled 4 tbsp skim milk oil spray 1 large onion, finely
chopped 3 large cloves garlic, crushed 2 stalks celery, finely
chopped 2 carrots, diced 1 lb 10 oz
ground beef 1 1/2 tbsp all - purpose flour 2 tbsp tomato paste 2 tsp
chopped thyme 2 tsp
chopped rosemary 2 bay leaves 1 1/4 cups beef stock 1 tbsp Worcestershire sauce
pinch ground nutmeg