1 large Granny Smith apple, peeled, cored, and chopped (reserve 3
tablespoons diced apple for the crumb topping)
Not exact matches
add ins 1 handful of blueberries and a handful of walnuts or 2 handfuls of mixed berries or a berry bliss or another half of sliced banana and a
tablespoon of peanut butter or 1/2
apple diced and a dash of cinnamon
sea salt 1/8 teaspoon black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large carrots, peeled and sliced 1 large turnip, peeled and
diced 1 large parsnip, peeled and
diced 3 - 4 cups water 1
tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped greens (I used swiss chard)
2 small Gala
apples, cored and
diced into 1 / 2 - inch pieces 3
tablespoons melted butter, plus more for
apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2
tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or
apple, cored and finely
diced, optional (may leave skin on) 2
tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
3
tablespoons apple cider vinegar 2
tablespoons honey 2 teaspoons Dijon mustard 1 1/2 teaspoons poppy seeds 1/4 teaspoon salt freshly ground black pepper 1
tablespoon olive oil 1/4 red onion, cut into a small
dice 2 bunches kale (about 1 pound) 2 medium honey crisp
apples
Filling: 5 - 6
apples peeled and coarsely chopped 4
tablespoons butter,
diced 1 teaspoon ground cinnamon
3/4 cup unsweetened white grape or
apple juice One 1.75 - ounce package no - sugar - needed fruit pectin (or 3
tablespoons from a jar) 5 to 6 medium peaches, peeled,
diced and coarsely pureed in the food processor (3 cups of puree) 1 cup granulated white sugar 1/8 teaspoon ground cinnamon Five 8 - ounce freezer - safe glass jelly jars & lids (cleaned and dried)
2
tablespoons red palm oil 1 large yellow onion,
diced 1
apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup
apple cider vinegar 1
tablespoon peeled and grated fresh ginger 1 1/2
tablespoons fish sauce 1/4 teaspoon ground mace 1 clove garlic, crushed 1 teaspoon ground turmeric Pinch of ground cinnamon
1 package bagels (I used plain — but I think cinnamon raisin or wheat would be great, too) butter to spread 2 - 3 cups of
apples, peeled and finely
diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon white sugar 3
tablespoons flour 3
tablespoons oatmeal 3
tablespoons browns sugar 3
tablespoons butter, melted
* 1/4 cup Honey * 1/4 cup
Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2 teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup
diced Yellow Onion or Red Onion * 1/2 teaspoon Dry Mustard (I used a
tablespoon of prepared Yellow Mustard) * pinch of Salt * 1/2 cup Extra Light Olive Oil
Add to a pot with sugar,
diced onion, grounded coriander seeds, two
tablespoons of
apple cider vinegar, one
tablespoon of grounded yellow mustard seeds, salt and pepper.
1 teaspoon pure vanilla 1 teaspoon cinnamon powder 5 Medjool dates, seed removed and
diced 1/2 cup coconut flour 1/2 teaspoon gluten - free / rice - free baking powder 1/2 teaspoon bicarb soda 1 teaspoon
apple cider vinegar 1/4 teaspoon Himalayan salt 2
tablespoon coconut oil or ghee
1 recipe pie crust for double crust — here's my favorite or use your own 5 cups Granny Smith
apples, peeled, cored, and
diced 1
tablespoon lemon juice 1/2 cup flour 1/2 cup sugar 1/4 cup brown sugar, packed 1 teaspoons cinnamon 1/4 teaspoon nutmeg 1 egg white 1
tablespoon sugar
1 acorn squash 1 - 2
tablespoons olive oil, divided 1 small onion,
diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot,
diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon
apple cider vinegar 2
tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream
4 cups
diced crisp, tart
apples (3 — 4
apples)-- I used a combination of gala and granny smith 1 cup granulated sugar 1 1/4 cup 1 % milk, warmed 1/4 teaspoon salt 1/2 teaspoon vanilla extract 2
tablespoons butter, melted 3/4 cup brown sugar 1
tablespoon ground cinnamon
4 lamb shanks (about 1 pound each) 1
tablespoon apple wood shavings 1
tablespoon hickory shavings 2
tablespoons olive oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite
diced tomatoes 1
tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly ground black pepper to taste
Ingredients: 1 each onion
diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2
Tablespoons apple cider vinegar 2
Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8
tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small
diced 2 - 3 stalks celery, small
diced 1 bulb fennel, trimmed and small
diced 2 large baking
apples, peeled and small
diced 3 large cloves garlic, minced 1
tablespoon minced fresh sage 1
tablespoon minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
In a small sauce pan place 2
tablespoons of butter 1/4 cup sugar and
diced apples.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3
Tablespoons of butter, melted + more for pan 2
Tablespoons of honey 1/2 Cup of
apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3
Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for
apples 2 Honey crisp
apples,
diced 2
Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned.
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcr
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1
tablespoon (150g) all purpose flour 1 1/2
tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2
tablespoons iced water Filling: 1
tablespoon unsalted butter, room temperature 1 large
apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcr
apple, peeled, cored and finely
diced 2 1/2
tablespoons caster sugar 1/4 teaspoon ground cinnamon 2
tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.
1/4 red onion,
diced 4 small cooked sweet potatoes or 3 medium, cut in small cubes 1 can or brick of garbanzo beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 1 can or brick of black beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 2
Tablespoons sesame tahini 2
Tablespoons apple cider vinegar 5 ounces mixed baby greens.
Filling: Toss the 3 peeled,
diced apples with 1
tablespoon of lemon juice and set aside in a bowl.
1 1/2 cups
diced celery 1 1/2 cups chopped
apple 1 cup vegan mayonnaise Pinch of salt 1/2 teaspoon of pepper 2
tablespoons lemon juice 3 cups cooked vegan chicken, chopped Chopped parsley for garnish
2
apples (I used one Fuji and one Granny Smith), peeled, cored and
diced 2
tablespoons brown sugar 1
tablespoon flour 1 teaspoon cinnamon 1
tablespoon lemon juice 1 - 2
tablespoons water
3
tablespoons butter 2 small sweet onions,
diced 2 stalks celery, ends trimmed,
diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1
apple, peeled, cored and
diced (a tart or a sweet - tart
apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons
apple cider vinegar salt and pepper to taste (lots of pepper!)
2 sweet potatoes 2
tablespoons Earth Balance butter substitute (chopped in little pieces) 2
tablespoons applesauce 2
tablespoons maple syrup 1/4 cup chopped pecans 1/4 cup dried cranberries 1/4 cup peeled and finely
diced apple 1/2 teaspoon cinnamon 1 pinch salt Olive oil
2 cups fresh squeezed tangerine juice 1 1/4 cups sugar (plus 1/4 cup more if needed, adjust to your taste of sweetness) 2 cinnamon sticks, broken in half 2 12 oz bags fresh unsweetened cranberries, rinsed zest from 2 tangerines 2 Jonagold or Gala
apples, peeled and
diced 2
tablespoons water 2 teaspoons corn starch
2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper —
diced 1/4 of a large yellow onion
diced Olive oil 4 green onions,
diced 1/3 cup of black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and pepper 2
tablespoons of Bragg's
Apple Cider Vinegar Smoked chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
1 1/2
tablespoons olive oil 1/2 cup yellow onion, finely
diced 1/4 teaspoon salt 4 garlic cloves, minced 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme 1/2 teaspoon dried Mexican oregano 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon chipotle chili powder 1 teaspoon chili powder 2 1/2
tablespoons sun - dried tomatoes, finely chopped 1 (15 - ounce) can chickpeas, drained and rinsed 1 teaspoon tamari 2 teaspoons
apple cider vinegar
Brown Rice Salad with
Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1
apple,
diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1
tablespoon agave syrup1 teaspoon yellow miso paste2
tablespoons canola oil2
tablespoons balsamic vinegar4
tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
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)
1 1/2
tablespoons raw
apple cider vinegar 2 small cloves garlic, minced 2 cups grated carrots 3/4 red
apple,
diced 1/4 cup sliced green onions 1/4 cup chopped fresh parsley 1/4 cup chopped dried cranberries 1 teaspoon honey 1 1/2
tablespoons extra virgin olive oil (this one is my favorite) Loosely chopped lettuce of your choice
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2
tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon
apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2
tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch
dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch
dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2
tablespoons apple cider vinegar 1
tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6
tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
2 cups old fashioned oats 1 cup all - purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 4
tablespoons unsalted butter 1 cup light brown sugar, packed 1/2 cup sugar 1 large egg 1/4 teaspoon vanilla extract 1/2 cup applesauce, unsweetened 1 medium - large
apple, peeled, cored and
diced into 1/2 inch cubes 1/2 cup walnuts, chopped
1/2 small red cabbage, very thinly sliced 1/2 small green cabbage, very thinly sliced 1 cup grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (more to taste) 4 scallions, sliced 3
tablespoons lime juice 1
tablespoon brown rice vinegar, or
apple cider vinegar 1/2 cup
diced fresh pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to taste
1 small bunch mint (about 6 sprigs) About 2
tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2
tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet
apples, such as Gala or Honeycrisp, peeled, cored and
diced
1/2 cup peeled and
diced horseradish 1/2 cup peeled and
diced garlic 1/2 cup peeled and
diced onion 1/4 cup peeled and
diced ginger 1/4 cup peeled and
diced turmeric 1 habanero chile, split in half 1 orange, quartered and thinly sliced crosswise 1/2 lemon, quartered and thinly sliced crosswise 1/2 cup chopped parsley 2
tablespoons chopped rosemary 2
tablespoons chopped thyme 1 teaspoon black peppercorns 2 to 3 cups raw unfiltered
apple cider vinegar (at least 5 % acidity) 1/4 cup raw honey, or more to taste
1 large onion 2
Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1
Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1
Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup
Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic
diced tomatoes (28 oz)
1/2 to 3/4 Cup Packed Brown Sugar (See Notes Above) 1/2 cup Honey 1 1/2
Tablespoons Ground Cinnamon 1/2 Teaspoon Ground Cloves 10 Medium
apples, Peeled, Cored, & Cut Into Large
Dice
For the
apple filling: 1 1/2
tablespoons coconut oil 2
tablespoons maple syrup 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 teaspoon nutmeg 3 cups peeled,
diced apples
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3
tablespoons freshly squeezed lemon juice 1/4 cup
apple juice 1/2 cup mashed avocado 1
tablespoon peeled and minced fresh ginger 1 teaspoon seeded and
diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1
tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1
tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
• 2
tablespoons olive oil • 1 medium red onion, finely
diced • 1 rib celery, finely
diced • 2 Cortland or Macintosh
apples, seeded and
diced • 2 cloves garlic, minced • 2 cups day - old bread, cubed • 3/4 cup Woodchuck Amber hard cider • 1
tablespoon chopped fresh parsley • 1 teaspoon chopped fresh thyme • 2 teaspoon chopped fresh sage • Kosher salt and freshly ground black pepper
sunflower tuna 1 cup raw sunflower seeds, soaked overnight 1 teaspoon dulse granules 1
tablespoon lemon juice 1
tablespoon cold pressed flax oil 1 teaspoon
apple cider vinegar 1 teaspoon pure maple syrup 1/2 teaspoon sea salt 1 shallot,
diced 1
tablespoon fresh, minced chives 1 stalk of celery, small
dice 2 teaspoons capers 1/2 cup quartered red grapes 1/3 cup fresh, minced parsley
2 cups
diced red pepper 1 cup
diced poblano pepper 1 cup
diced tomatillo 1 cup
diced Vidalia onion 1/4 cup olive oil Salt and black pepper 8 cups chopped dill pickles 1/4 cup prepared horseradish 1/4 cup maple syrup 1/4 cup prepared yellow mustard 2
tablespoons pickle juice 2
tablespoons apple cider vinegar
Ingredients: 12 ounces fresh cranberries, rinsed and picked over for stems 1 Granny Smith
apple, peeled, cored, and
diced 1/2 cup light brown sugar, lightly packed 1
tablespoon grated orange zest (2 oranges) 1/4 cup freshly squeezed orange juice 1 1/8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1 cup plus 1
tablespoon granulated sugar 1/4 pound (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1/4 cup sour cream 1 cup Bluebird Organic Hard White Wheat Flour 1/4 teaspoon kosher salt
The pie crust becomes: 1 cup + 2
tablespoons flour 2 teaspoons sugar 1/4 teaspoon salt 5
tablespoons cold butter,
diced 1/2 teaspoon
apple cider vinegar 4 - 5
tablespoons ice cold water
4 medium tart
apples, chopped 1/2 medium red onion, finely chopped 2 limes, juiced 4 cloves garlic, minced 2 jalapeño peppers, divined and seeded, minced 1 yellow bell pepper,
diced 1 red pepper,
diced 1 (15 oz) can black beans, drained and rinsed 1/2 cup cilantro, chopped 1 (8 oz) can crushed pineapple, drained 1
Tablespoon vegetable oil 2
Tablespoon apple cider vinegar 2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon ground black pepper
Curried Chicken Salad with
Diced Apples 1/2 cup plain whole milk Greek yogurt 2 tablespoons avocado mayonnaise 2 teaspoons curry powder 1 teaspoon agave nectar (optional) 2 broiled or grilled chicken breasts, diced 2 stalks celery, diced 1 apple, diced 1/4 teaspoon sea salt to taste Freshly cracked black pepper to
Diced Apples 1/2 cup plain whole milk Greek yogurt 2
tablespoons avocado mayonnaise 2 teaspoons curry powder 1 teaspoon agave nectar (optional) 2 broiled or grilled chicken breasts,
diced 2 stalks celery, diced 1 apple, diced 1/4 teaspoon sea salt to taste Freshly cracked black pepper to
diced 2 stalks celery,
diced 1 apple, diced 1/4 teaspoon sea salt to taste Freshly cracked black pepper to
diced 1
apple,
diced 1/4 teaspoon sea salt to taste Freshly cracked black pepper to
diced 1/4 teaspoon sea salt to taste Freshly cracked black pepper to taste