Not exact matches
1) Peel and cut mango,
avocados, onion and tomatoes into cubes /
dices accordingly 2) Place cubed /
diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of
oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion,
diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe
avocado,
diced * 1 large bell pepper (I used a red one),
diced * 1 bunch fresh cilantro, chopped * 6 tablespoons
avocado oil or extra-virgin olive
oil * Coarse sea salt and finely ground black pepper
1 cup brown rice, soaked rinsed 2 1/2 cups vegetable broth 3 shallots or 1/2 yellow onion, chopped 1 carrot — chopped 1 - 2 cups
diced free range, wild chicken (optional) 2 tablespoons
avocado oil 2 garlic cloves 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro — chopped
mixed greens red onion, thinly sliced radish, thinly sliced
avocado,
diced strawberries, chopped blueberries basil, thinly sliced hemp seeds (optional) extra virgin olive
oil lemon salt & pepper
Ingredients: 2 tsp olive
oil 1 cup fresh spinach 1 clove garlic, chopped 1/3 onion, chopped 6 orange cherry tomatoes,
diced 2 tbsp corn 1/4
avocado, chopped 5 egg whites 1/4 cup shredded cheese (I used a Mexican blend) 2 tbsp grated parmasean cheese salt and pepper, to taste
3 chicken breasts olive
oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans
diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices,
diced avocados, tortilla chips
packages cherry tomatoes, washed and cut in half crosswise 1 small shallot, peeled and finely
diced 1/2 bunch mint leaves, roughly chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive
oil 2 ripe fresh California
avocados, peeled, seeded and
diced
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 lettuce
1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix),
diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame
oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2
avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
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.
For the salad — 1/2 cup cooked wild or brown rice — 6 - 7 big kale leaves or 300 g spinach / swiss chard, chopped — 1
avocado, pitted and
diced — 1/2 cup beans, soaked overnight, drained and cooked (you can use canned beans too)-- 2 - 3 cloves garlic, chopped — coconut or olive
oil — salt, pepper
For tomato and
avocado salad: Gently combine tomatoes,
diced avocado, 2 tbsp olive
oil, and the juice from half a lemon.
Beautifully poached shrimp are marinated in lemon and olive
oil and paired with grilled bread,
diced tomato, and
avocado in this Shrimp Crostini.
1 - 2 cups of brown rice (you'll have extra) 1/2 head broccoli 1 cup chickpeas 1/2 purple onion,
diced 1 grated carrot 1 clove garlic 1/4 cup ground flaxseeds 1/4 cup hemp seeds 1
avocado 1/2 cup
diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive
oil or flax
oil (optional) Dash of cayenne
2 tablespoons
avocado oil 1 cup
diced yellow onion 1 teaspoon freshly minced garlic 1 pound baby bella mushrooms, cleaned and chopped 3/4 pound chanterelle mushrooms, cleaned and chopped 3/4 cup beef stock 1/4 cup cream sherry 1/4 cup half & half 1/2 teaspoon salt
I made a big pan of small
dice roasted veggies with coconut
oil and he's been having those with chickpeas and / or chicken, some sort of
diced fruit, cheese or
avocado and a couple gf crackers or a bit of a mini muffin.
1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion
diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black pepper Haas
Avocado slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut
oil OVCO
Unlike so many other iterations of the dish, Serpas» hits all the right flavor and textural notes, combining a spicy - sweet marinade with a healthy dose of Sriracha and toasted sesame
oil, plus
diced sushi - grade yellowfin tuna, red onion, creamy
avocado and said apples.
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive
oil 1 ripe
avocado, halved, pitted, peeled,
diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper
* 1 head of California endive (I used red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe
avocado,
diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped red onion * 2 tablespoons
avocado oil or olive
oil, plus more to taste * freshly ground black pepper
ingredients TURKEY CHILI: 1 tablespoon canola
oil 1 yellow onion,
diced 1 red bell pepper,
diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large
dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe
avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion,
diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Three cans of tuna are combined with one
diced cucumber, two
avocados, a red onion, lemon juice, cilantro, olive
oil, sea salt, and pepper.
Organic brown rice, tamari & olive
oil, grilled sweet potato,
diced red onions,
diced tomato, raw almonds, sunflower seeds, dried herbs, cilantro &
avocado
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive
oil 1 large yellow onion,
diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime
Avocado slices for garnish
Organic brown rice, tamari & olive
oil, organic tofu scramble with red & green peppers, black beans,
diced tomato, salsa, fresh cilantro, and
avocado
1 — 1.5 lbs lean ground chicken 1/2 yellow onion,
diced 1 tablespoon canola
oil, plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato,
diced 3/4 cup shredded cheddar cheese 1
avocado, peeled and
diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
Garnish with cilantro sprigs,
diced cucumber,
avocado, roasted peppers or tomato and finish with a swirl of
avocado oil and an extra splash of lime juice.
Ingredients 2 tablespoons olive
oil 1 onion 4 cloves garlic,
diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1 small carrot,
diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of
diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat
avocado, cheddar, and / or sour cream for serving
1 cup Quinoa 1 Tablespoon Olive
Oil 1 1/2 cups Water 1 Tablespoon Lime Juice 1 teaspoon Minced Garlic 1/4 teaspoon Salt 1/4 teaspoon Lemon Pepper 1 can Black Beans 1 large
diced Avocado 1/2 cup Cherry Tomatoes, quartered 1/4 cup Corn 1/4 cup Chopped Onion 1/4 cup Chopped Spinach 2 Tablespoons Chopped Cilantro
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1
avocado,
diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons
diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive
oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely
diced 4 tablespoons minced jalapeño chile 3
avocados, seeded 1 cup seeded and
diced plum tomatoes 1/2 cup finely
diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely
diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive
oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
3 c chopped Napa cabbage (1/2 head) + 2 c sliced fennel (2 bulbs) + 3/4 c celery, thinly sliced + 1 c grapefruit segments (2 grapefruits) + 1/2 c chopped fennel fronds + 1 1/2 c
diced avocado (2
avocados) + 1/3 c grapefruit juice (from the 2 grapefruits) + 2 tsp olive
oil + 1 tsp kosher salt + 1/3 c toasted and chopped almonds
8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2 cup mild vegetable
oil, such as canola, plus extra for brushing Salt and freshly ground black pepper 1/4 cup fresh lime juice 2 tablespoons honey 4 ripe Hass
avocados, halved, pitted, peeled, and cut into 1 / 2 - inch
dice 1 small onion, chopped 1/4 cup chopped fresh cilantro leaves
* 2
avocado, pitted and
diced * 2 Tablespoons lemon or lime juice * 2 Tablespoons olive
oil * 2 cloves garlic * 1 medium onion,
diced * 2 stalks celery, chopped * 1 Jalapeno pepper, seeded and
diced * 3 cups chicken broth, divided * 1 cup half - and - half * salt and pepper * parsley or cilantro for garnish (optional) * creme fraiche or sour cream for garnish (optional)
4 tablespoons extra virgin olive
oil, divided 1 teaspoon Sriracha (optional) Salt For the
Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe
avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
avocado,
diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive
oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive
oil Salt Fresh ground pepper
1 cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1
avocado,
diced 1/4 cup olive
oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint grape tomatoes, halved 1/4 cup chopped flat leaf parsley Pepper and additional salt to taste
avocado oil, 1 cup of onions, 3/4 cup leeks, 1 small apple (
diced), 1 tsp.
Mozzarella, Tomato and
Avocado Salad 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette - op
Avocado Salad 1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1
avocado, peeled and diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive oil salt and pepper baguette - op
avocado, peeled and
diced 1/3 cup basil, julienned 2 tablespoons fresh parsley 1/4 cup lemon juice 1/4 cup olive
oil salt and pepper baguette - optional.
1/2 medium white onion,
diced 2 cloves garlic, minced 2 bell peppers,
diced 1 large tomato,
diced 1/2 cup dried black beans, soaked and boiled 2 oz portobello mushrooms,
diced Chili powder, cumin, salt, all to taste 1/2 ripe
avocado,
diced Egg roll wrappers Canola
oil for frying / sauteeing Oh She Glows Vegan Cheese Sauce for dipping *
Tried a new salad the the other night which has become my new fave: 3 firm
avocados, cubed 1 can black beans, rinsed and drained 1 fresh jalapeno, finely chopped 1 cup of grape tomatoes, halved, or just 1 cup of freshest possible
diced tomatoes 1/2 cup chopped cilantro juice of one fresh lime 2 Tbsp olive
oil 3 tsp balsamic vinegar Combine all ingredients.
They are sauteed with some purple sweet potato,
diced sweet onion, and a bit of
avocado oil.
1 pkg Nasoya ® TofuBaked, Sesame Ginger,
diced into cubes 1/2 cup brown rice, cooked 1 tbsp olive
oil 1/4 cup onion, medium mince 1/2 cup red bell pepper, chopped 1 tsp paprika 1 tbsp chili powder 1/4 tsp cayenne pepper 1 can (15 oz) black beans, drained and rinsed 1/2 tbsp salt, kosher 1 can (15 oz) tomatoes,
diced with juice 1/2 cup frozen corn 1 tbsp scallions, chopped 8 tortillas Sofrito sauce 8 oz
avocado, skinned and
diced
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY
AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe
avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded &
diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant
oil, such as
avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
avocado 1 shallot, fine
dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
Avocado Deviled Eggs with Chives Ingredients 6 hard - boiled eggs, peeled and halved 4 tablespoons KRAFT Avocado Oil Mayo 2 teaspoons lime juice 1 avocado - peeled, pitted, and diced 1 slice cooked bacon, finely chopped sea salt to taste Freshly chopped chives Instructions Remove the yolks and place them in a food pro
Avocado Deviled Eggs with Chives Ingredients 6 hard - boiled eggs, peeled and halved 4 tablespoons KRAFT
Avocado Oil Mayo 2 teaspoons lime juice 1 avocado - peeled, pitted, and diced 1 slice cooked bacon, finely chopped sea salt to taste Freshly chopped chives Instructions Remove the yolks and place them in a food pro
Avocado Oil Mayo 2 teaspoons lime juice 1
avocado - peeled, pitted, and diced 1 slice cooked bacon, finely chopped sea salt to taste Freshly chopped chives Instructions Remove the yolks and place them in a food pro
avocado - peeled, pitted, and
diced 1 slice cooked bacon, finely chopped sea salt to taste Freshly chopped chives Instructions Remove the yolks and place them in a food processor.
2 potatoes 2 carrots 1 beet 1/2 red onion,
diced 1/2 cup sauerkraut 1 1/2 cups cannellini beans 1 teaspoon sugar 1 teaspoon salt 1 teaspoon olive
oil 1
avocado, sliced
ingredients SPICY SWEET POTATO HAM «HASH» 2 tablespoons apple cider vinegar 1/4 cup hot sauce 1/2 cup + 3 tablespoons olive
oil (divided) 1 clove garlic (peeled, smashed) 4 large sweet potatoes 1/4 cup yellow onion (peeled, small
dice) 1 (8 - ounce) ham steak (cut into 1 / 4 - inch cubes) 4 large eggs 1
avocado (peeled, pitted,
diced) 4 - 5 basil leaves (roughly chopped) Kosher salt and freshly ground pepper (to taste)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive
oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive
oil 1 yellow onion (peeled, small
dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (
diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (
diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled,
diced) 1 Serrano chile (seeded,
diced) 1 jalapeno pepper (seeded,
diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (
diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely
diced) 1 small white onion (peeled, finely
diced) 1 small jalapeno (seeded, finely
diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive
oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1
avocado (pitted, chopped)
Paleo Poké Bowls Serves 4 Ingredients + 1 package Trader Joe's frozen riced cauliflower or 1 head cauliflower, grated + 1 bunch Lacinto kale, shredded + 6 golden beets, steamed + 3 radishes, thinly sliced + 6 Persian cucumbers,
diced + 1 bunch scallions, thinly sliced + 2
avocados, pitted, peeled and sliced + 8 T toasted sesame
oil, divided + 1/4 C plus 2 T rice vinegar + 1/4 C coconut aminos + 1 t — 1 T grated ginger (to taste) + 2 T sesame seeds, plus more for sprinkling + wasabi - flavored toasted nori sheets, crumbled, for garnish (optional)
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive
oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive
oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely
diced) 1 cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive
oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1
avocado (peeled, pitted, thinly sliced)
Toss the
diced onion with a few teaspoons of
avocado oil.