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
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
For the Mango
Avocado Salsa: 1) 1 mango, peeled and cut into small cubes 2) 2 medium - sized
avocados, peeled and cut into small cubes 3) 1 red onion, peeled and
diced 4) 1
large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to taste
One day last week, I headed to the grocer's, picked up a very ripe and pretty mango, a
large red onion, a bright red tomato and a couple of
avocados for this mango
avocado salsa (which means sauce in Spanish), and started peeling, cutting,
dicing, which took a little bit more time than was expected (but I suspect it's because I require more practice).
* 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
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 serving
8
large soft flour tortillas 1
large / 400g ripe
avocado (peeled, pitted and cubed) 1/2 cup
diced finely red onion hot sauce (I used Tabasco) to taste sea salt to taste
12.5 ounce canned chicken, drained 4 green onions,
diced 1/4 cup
diced orange pepper 1/3 cup salted cashew pieces 1/4 cup
diced water chestnut 1/2 cup mayonnaise 1 tablespoon soy sauce 1/2 tablespoon rice vinegar 1 teaspoon ground ginger 4
large, ripe
avocados Crispy rice noodles (optional) Additional cashews (optional)
2
Large heirloom tomatoes, water and seeds removed and
diced into 1/2 inch pieces 2 Oranges, peeled and
diced into 1/2 inch pieces 1
Avocado, peeled and
diced inot 1/2 inch pieces 1 Lime, juiced 1 Garlic clove, finely minced 2 Tablespoons chopped Cilantro 1/2 a jalapeno, finely minced salt to taste
fresh cilantro,
diced 1 whole
avocado, sliced Prep: Combine all marinade ingredients in a
large bowl.
2 ripe
avocados, peeled, deseeded, and cut into
large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a stronger flavor
Diced carrots, celery, and raw squash to taste (optional)
1
large grilled chicken breast, sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and
diced 1/3 cup sliced red onion 1/2 cup chopped sweet bell pepper 1/2 cup chopped celery 1/2 Hass
avocado, cubed 1 plum tomato, seeded and sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
* 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
Dice the
avocado flesh and transfer it to a
large bowl.
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
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
Soba noodles, cooked according to package directions, room temperature
Avocado, sliced Zucchini, sliced Cucumber, sliced Carrot slices, made with peeler Mushrooms, sliced (optional) Tomato,
large dice (optional) Arugula, watercress, pea shoots, or other greens
Prep all salad ingredients and place in
large bowl: chopped lettuce, ground turkey,
diced tomato, cubed
avocado, grated cheddar cheese, kidney beans, chopped cilantro, chopped red onion, and corn chips.
can of chickpeas, drained and rinsed 1 small head cauliflower, washed and cut into bite - size florets Corn tortillas 1 cup finely chopped red cabbage 1 jalapeño, sliced, seeds removed 1
large avocado, seed removed and
diced Chopped cilantro
Salad: 2 salmon fillets, grilled or poached 6 cups spinach or mixed greens 1
avocado, sliced 1/2
large cucumber,
diced or cut into long chunks for baby 1 carrot, grated 1 bundle of soba noodles 1/4 cup pumpkin seeds
1/2 cup brown rice (pre-cooked, use leftovers) 1/2 cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2 cup
diced sweet peppers (red, orange, yellow) handful of green onions, chopped (1 - 2 sprigs) handful of cherry tomatoes, halved 1/4 cup pine nuts 4 tablespoons hemp hearts 1
large perfectly ripe
avocado
* 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
each)
diced green chilies, drained 4 cups (1 pound) shredded Cheddar cheese 2 - 3 tablespoons chopped fresh cilantro 2 cups milk 1 cup baking mix 1/4 teaspoon oregano 4
large eggs sour cream OPTIONAL for garnish
avocado or guacamole OPTIONAL for garnish
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)
6
large Fresh ripe California
Avocados, seeded, peeled and quartered coarse salt, to taste black pepper, to taste 1/2 cup
diced (and somewhat seeded) jalapeño 1/3 cup
diced green onion 1/4 cup chopped cilantro leaves and stems 1/2 cup seeded and chopped tomato 1/4 teaspoon lime zest (optional) juice of one lime
While the chicken is marinating, prepare the mango -
avocado salsa:
dice the bell pepper,
avocado, onion and mango into small pieces, transfer them in a
large bowl.
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 *
Place
diced avocado in a
large bowl.
Protein Packed Guacamole Ingredients: 5 Hass
avocados, ripe 3 scoops Naked Nutrition Naked Whey grass fed whey protein powder Juice of 1
large lime 1 small white onion,
diced fine 1 tomato,
diced small 1 small jalapeno, seeded and
diced small 1/2 cup cilantro, chopped Tapatio, to taste Salt, to taste Directions: -LSB-...]
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.
To assemble salad, grab a
large bowl & toss 5C arugula, 1 / 2C warm quinoa, baked broccoli, 1/2
avocado diced & 1 / 2C drained chickpeas — toss with preferred amount of dressing (I had a ton left over for future salads) & serve!
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)
can crushed tomatoes 1 can or bottle of beer 1 cup water or vegetable broth 1T balsamic vinegar 3 ripe
avocados, peeled, seeded, and chopped Juice of 1 lime 1 can black beans, rinsed and drained 1 cup cilantro, chopped 1 small (or 1/2
large) red onion,
diced 1 small green pepper,
diced 1 jalapeño, seeded and
diced 3/4 tsp salt 20 corn tortillas
1/4 cup (2 ounces) light cream cheese spread with chives 1 teaspoon Dijon mustard 2 La Tortilla Factory Non-GMO Flour Tortillas, Soft Taco Size or Non-GMO Wraps, Traditional Flour 6 slices oven - roasted turkey 2
large green lettuce leaves 2 slices low fat Swiss cheese 2 tomatoes, seeded and
diced 4 slices
avocado
2 organic eggs, hard or soft boiled 2
large handfuls of arugula 3/4 cup quinoa 1
avocado,
diced Sea salt and pepper to season 1/2 cup tahini 2 - 4 Tbsp water, to thin 4 Tbsp lemon juice 1/2 cup parsley 1/4 cup mint 3 Tbsp dill 3 Tbsp cilantro 2 cloves garlic 1/4 tsp cumin 1/4 tsp sea salt
2
large avocados (about 12 ounces), peeled and, pitted, and
diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1
large carrot, grated (about 1⁄2 cup) 1⁄3 cup
diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
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)
Ingredients: 1 organic tomato,
diced 1 1/4 cup organic fresh strawberries,
diced 1 mini cucumber sliced, then cut each slice into quarters 1 Tb fresh basil, chiffonade 1 small white organic nectarine,
diced 1/2
avocado,
diced 1/4 cup crumbled feta cheese 1 tsp olive oil Balsamic reduction (link to easy recipe here) Pepper to taste 1
large French baguette
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots,
diced 1 celery stalk,
diced Sea salt Fresh ground pepper 8 red, yellow and / or orange bell peppers,
diced 1
large sweet potato,
diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional)
Avocado (sliced or
diced) Freshly chopped cilantro Seeded crackers of your choice
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup
diced sweet onion (about 1/2
large) 1 jalapeno, seeded if preferred and
diced 1
large sweet potato (350 g), peeled and chopped to 1/2 -1 inch
dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings:
avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
Remove the skin and pit from one
large avocado and
dice.
1/2
large ripe
avocado, cut into 1 - inch
dice 1 tomato, chopped 1 teaspoon lime juice Pinch of salt 1 ounce feta cheese, crumbled 1/4 teaspoon rosemary 4 black olives, minced 4 fresh mushrooms, washed and sliced 3 eggs (or the equivalent amount of egg substitute) 1 teaspoon ground cayenne 11/2 teaspoons olive oil
1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp) 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)
2 ripe
avocados, peeled, de-seeded, and cut into
large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a stronger flavor
Diced carrots, celery, and raw squash to taste (optional)
Nectarine
Avocado Salsa: 2
large nectarines,
diced 1/2 cup red onion,
diced 2 Tbsp.
In a
large bowl, combine
avocados,
diced onion and jalapeño, minced garlic, lime juice, and salt.
3
large ripe
avocados, peeled and pitted 1/2 small red or white onion,
diced small 1 - 2 jalapeños,
diced small (ribs and seeds removed, optional) 1 - 2 cloves garlic, minced juice of 1 lime 1/2 teaspoon Kosher or sea salt, plus more to taste.
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture of yellow, red and orange — no green) 1
large onion,
diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic
diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh
diced tomatoes,
avocados and cilantro to top the stew with.
Once both the quinoa and butternut squash are ready, combine cooked quinoa, roasted butternut squash, arugula and
diced avocado in a
large mixing bowl.