Crab Cakes 2 tablespoons canola oil 1 shallot, finely minced 1/2 cup
small diced red bell pepper 2 tablespoons jalapeno, seeded and finely diced
Not exact matches
1 tablespoons olive oil 1
small yellow onion,
diced 1
red bell pepper,
diced 1 jalapeno
pepper, seeded and sliced (keeps seeds if you want more heat) 3 cloves garlic
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 & rinsed
* 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
olive oil 1
small onion,
diced 1
small red bell pepper,
diced 1
small green
bell pepper,
diced 3 cloves garlic, minced 2 Tbsp.
2 cans black - eyed peas, drained and rinsed 1 large tomato,
diced 1/2 large
red onion,
diced 1
small or 1/2 large
red, yellow, or orange
bell pepper,
diced 1 jalapeno,
diced 4 green onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.
for Salsa Fresco 500g tomatoes (
diced) 1
small onion (
diced)-- in this case optional 1
red bell pepper and 1 yellow
bell pepper (deseeded and
diced) 2
small handfuls of chopped coriander 1 lime / 1/2 lemon juice sea salt to taste — in this case optional
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium
red bell pepper, chopped 1 medium jalapeno
pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne
pepper 3 cups
small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
1
small onion,
diced 2 cloves garlic, minced 2
bell peppers,
diced (I used a
red and a yellow) 1/2 cup celery, chopped 1 cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.
• Olive oil 1 pound lean ground beef • Salt • Black
pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1
red onion,
diced 2
small red bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2
small), peeled and
diced into medium -
small cubes 1 (28 ounce) can
diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2
red bell peppers — chopped and
diced 1/2 cucumber — seeded &
diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into
small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black
pepper, dash of cumin, dash of garlic powder according to taste (I didn't quite measure these).
Sofrito 4 + tablespoons Spanish extra virgin olive oil 1 cup onions,
diced small 1 large
red bell pepper, cored, seeded & cut into thin strips 1 large green
bell pepper, cored, seeded & cut into thin strips 2 tablespoons garlic, minced 1 15 oz.
Meanwhile,
dice the boiled potatoes (5 mm per side) and
red bell pepper (previously cleaned) cut into
small cubes, and very coarsely chop the parsley on the side.
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions,
diced 2
small red onions,
diced 2 cups cherry tomatoes, chopped 1 avocado,
diced 1
red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (
diced) & a couple spoons of adobo sauce a couple
small spoons of mustard
Ingredients - 2 tablespoons of cooking oil - 1
small onion, chopped - 1
red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast,
diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (
red or white),
diced small 1 jalapeño
pepper, seeded and minced (add more to taste) 1 medium
red bell pepper,
diced small 3 tablespoons chopped parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch of cinnamon
1 tablespoon vegetable oil 1
small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium
red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (
red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black
pepper 1 medium plantain, peeled and chopped 1 medium tomato,
diced Salt and freshly ground black
pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1
small purple onion,
diced 1 green
bell pepper, stemmed, seeded and
diced 1
red bell pepper, stemmed, seeded and
diced 2 ripe mangos, peeled and
diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black
pepper to taste
1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber,
diced in
small pieces 1
small tomato,
diced in
small pieces 1
small red onion,
diced in
small pieces 1/4 cup
red bell pepper,
diced in
small pieces 1/4 cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt and
pepper
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black
pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium
red onion,
diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1
small zucchini), roughly cut into matchsticks or
diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium
bell pepper,
diced 4 large leaves of fresh basil, chiffonaded
1/2 cup of wheat berries (cook according to package directions — I used Bob's
Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pep
Red Mill) Olive oil 2
small or 1 medium zucchini,
diced 1
small yellow onion, finely
diced 1 - 14 oz can of dark
red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pep
red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large
bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and
pepper
2 teaspoons olive oil 5 slices uncooked, thick - cut smoked bacon, chopped into 1/4» pieces 1 medium onion,
diced 1
small red bell pepper or poblano
pepper,
diced 8 ounces fresh cremini mushrooms, chopped
coconut oil 1
small onion, finely
diced (1 cup) 1/2 cup finely
diced red bell pepper 1 8 - oz.
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 onions
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or
red onion 1/2 cup
bell pepper cut into strips, * (
red, yellow, green or all 3) 1 clove of garlic, crushed or finely
diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite
diced tomatoes, drained (or 1
small tomato,
diced) 1/2 tsp paprika 1/4 tsp cayenne
pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black
pepper to taste 2 cups cooked jasmine or basmati rice
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2
small to medium sized
red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2
red bell pepper, chopped 1/2 green
bell pepper, chopped 1/2 cup
red cabbage, shredded 2
small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions,
diced for garnish
Once quinoa has cooled, add any combination of the following: 1
red or yellow
bell pepper,
diced 1 cucumber,
diced 1 jar pitted kalamata olives, halved or cut in thirds 1 can artichoke hearts, quartered or
smaller 1/2
red onion,
diced basil, chopped optional: 2 chicken breasts, poached and chopped optional: crumbled feta cheese
1/2 cauliflower head 1/3 cup mayonnaise 1/4 cup extra light olive oil 2 cloves garlic, crushed 2 tablespoons pickle juice from sugar - free bread and butter pickles 1 teaspoon salt or vege sal Tabasco sauce to taste — a few dashes 1/4 cup
diced red onion 1
small green
bell pepper,
diced 2 celery ribs,
diced 1/4 cup chopped sugar - free bread and butter pickles 3 hard - boiled eggs
Savory mushrooms get stuffed with
diced red bell peppers and smoked Gouda creating scrumptious
small bites.
Add 1 chopped onion, 1
diced green
bell pepper, a
diced red bell pepper, and 3 - 4 cloves of mined garlic to your Instant Pot and lightly SAUTE the veggies in a
small amount of water, veg broth, or even the juice from a can of drained pinto beans until softened.
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled,
small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black
pepper (to taste) SPICY QUESO DIP: 1
small white onion (very finely
diced) 1/2
red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces
pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (
diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black
pepper (to taste)
Begin by cutting all the vegetables first, finely mince 2 cloves of garlic, finely
dice 1/2 of an onion, finely
dice 1/2 of a
red bell pepper, finely
dice 1/2 of a green
bell pepper and cut 1 large yukon gold potato into
small cubes
Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely
diced 2 garlic cloves, minced 3/4 cup thinly sliced cremini mushrooms (about 5 whole mushrooms) 1
small red bell pepper,
diced 1
small zucchini
diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne
pepper 1/2
small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2
small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black
pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large
red onion (peeled,
diced) 1 jalapeno
pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1
red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow
bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black
pepper (to taste)
6
small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans
diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1
small red onion, finely chopped 1
bell pepper (
red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely sliced 1/4 cup
red wine vinegar Juice of 1 lemon 1/2 teaspoon
pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon
red pepper flakes (optional)
1 1/2 cups finely
diced russet potatoes (about 1 medium potato) 1/4 cup finely
diced red bell pepper 1/2
small yellow onion,
diced 2 tablespoons raw cashews 2 tablespoons tahini 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast 2 tablespoons arrowroot powder 1 teaspoon sea salt, or to taste
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled,
small dice) 2 carrots (peeled,
small dice) 1
red bell pepper (seeded,
small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (
diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black
pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half of a 14.5 - oz can of
diced tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into
small pieces 1/2
red bell pepper, chopped into
small pieces 1 stalk celery, chopped into
small pieces 1 clove garlic, minced 1/4 teaspoon cayenne
pepper salt and
pepper to taste 2 tablespoons water or white wine 1 boneless skinless chicken thigh cut into
small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into
small pieces 1/2 cup frozen or fresh okra, cut into
small pieces 1 tablespoon Italian parsley, chopped
1
small onion or 1/2 large onion,
diced 1/2
red bell pepper,
diced 1/2 green
bell pepper,
diced 5 medium size mushrooms chopped 1 lb bacon crisp, crumbled 12 breakfast sausage links, chopped 10 eggs 1 & 3/4 cups milk 1/4 cup water 3 cups cheddar jack or colby jack cheese, shredded
2 chicken breasts 4 sweet dumpling, carnival or acorn squash 1 medium butternut squash 11
red bell peppers 2 lemons 2 limes 1 sprig rosemary 1 bunch basil 1 bunch fresh parsley 1 bunch cilantro 1 large shallot,
diced 3 heads romaine lettuce 4 - 5 scallions 1/2 cup blue cheese crumbles 1
small jar tahini 1 cup sun - dried tomatoes 4 Cuties clementines or mandarins 1 large pomegranate
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into
small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion,
diced 1
red bell pepper, seeded and
diced 1 green
bell pepper, seeded and
diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite
diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
2 cups of cooked brown rice (or quinoa) 1 tablespoon of olive oil 1
small Vidalia onion,
diced or 1/2 of a larger onion 3 cloves garlic, minced 1
bell pepper, any color,
diced 1 jalapeno,
diced (seeded or not depending on your preference) 2 cans of dark
red kidney beans, drained and rinsed 1 - 15 oz can of
diced tomatoes or 2 medium fresh tomatoes,
diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp of
red pepper flakes 1/2 -1 tsp cayenne
pepper Fresh cracked
pepper A few pinches of salt (around 1/2 tsp)
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion,
diced small 1 large green
bell pepper, seeded and cored,
diced small 1 large
red bell pepper, seeded and cored,
diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano
pepper, roasted and
diced small 1 jalapeno
pepper, finely
diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely
diced onion 1/4 teaspoon hot
red pepper flakes, or more to taste 1
red bell pepper,
diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2
smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting
Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or
red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces
small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces)
diced tomatoes or fire - roasted
diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spinach leaves
2
small red bell peppers 2 jalapeño
peppers 1 tablespoon cumin seed 2 tablespoons coriander seed 2 tablespoons turmeric 1 teaspoon fenugreek 2 cloves garlic 1 teaspoon finely
diced fresh ginger 1/2 teaspoon salt 1/4 stick cinnamon, crushed a little 1/2 teaspoon finely grated lemon rind 4 ounces butter
1/2 cup chopped fresh pineapple 1/4 cup finely chopped
red bell pepper 1 green onion, thinly sliced 1
small red onion, finely
diced 2 tablespoons lime juice 1/2 jalapeño
peppers, seeded and minced 1 tablespoon chopped fresh cilantro or fresh basil
Couscous Salad: 1 1/2 cups whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or more to taste 2 scallions, green and white parts thinly sliced 1
small red bell pepper, seeded and
diced, finely
diced 1
small jalapeno seeded, finely
diced 1/2
small red onion, finely chopped, about 1/4 cup 1 garlic clove, minced 1/2 cup mint leaves, chopped 1/4 cup cilantro leaves, chopped 1 teaspoon Tabasco, or to taste 1 teaspoon freshly ground black
pepper
♥ 3
small - med zucchini, grated, drained (this is about 1 1/2 cups once drained) ♥ 4 brussels sprouts ♥ 1/2
red onion,
diced or grated ♥ 1 can cannellini beans, rinsed and drained ♥ 1 ounce vegan cheese, crumbled ♥ 2 tablespoons flax ♥ 2 tablespoons chia seeds ♥ 2 tablespoons almond meal ♥ 2 tablespoons sunflower kernels ♥ 1 tablespoon smoked paprika ♥ 1/4 tsp Salt ♥ 1/4 tsp
pepper ♥ Tomato Ketchup or sauce of choice ♥ 1/2 avocado ♥ 1
small garlic clove ♥ 1 tsp smoked paprika ♥ Juice of half a lemon ♥ 2 tbsp almond milk ♥ 1/4
red bell pepper ♥ 2 basil leaves, optional ♥ 2 wholewheat bagels ♥ Suggested Toppings: Avocado,
red bell pepper, sliced onion, spinach, etc
3 chicken breasts, chopped into
small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion,
diced 1/2 medium green
bell pepper, chopped 1/2 medium
red bell pepper, chopped 2 medium jalapenos,
diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black
pepper 1 tbsp white
pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed
red chile
pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy Hot Cubed Hot Sauce