Tropical Fruit Salsa 2 tbsp fresh mango, diced 1/4 inch 2 tbsp fresh papaya, diced 1/4 inch 4 tbsp fresh pineapple, diced 1/4 inch 2 tbsp diced red onion 2
tbsp diced red bell pepper 2 tsp freshly squeezed lime juice salt, pinch pepper, pinch cumin, pinch 1 tsp cilantro 2 splashes triple sec
Not exact matches
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.
chicken andouille, sliced 1 large onion, thinly sliced 1
red bell pepper,
diced 1 green
bell pepper,
diced 1
Tbsp.
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).
1
tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2
red bell pepper,
diced 1/2 green
bell pepper,
diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black
pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero
pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
99 % lean ground turkey -1
red bell pepper,
diced -3 cloves garlic, minced (Sauce)-1 / 3 cup ketchup -2
tbsp light brown sugar -1 tsp Worcestershire sauce
Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized
red bell pepper,
diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped
red onion — 1 tsp fresh jalapeno, finely minced — 2
tbsp fresh lime juice — 2 garlic cloves, minced — 2
tbsp fresh cilantro, finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black
pepper
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
sliced mushrooms (I used cremini) 1 cup
diced red bell pepper (or roasted
red pepper) 1 1/2 cups chopped veggie (broccoli, spinach, tomato, or zucchini - I used yellow squash) 10 large eggs 1/4 cup milk 2
Tbsp.
Ingredients 2 cloves garlic, minced or pressed 1
Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1
Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp
red chile sauce (such as Sriracha) 2
tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1
red bell pepper,
diced 2
Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp vegetable oil Salt and
pepper to season beef Green onions, sliced diagonally for garnish
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
Firecracker Shrimp Jambalaya -------------------- 1 1/4 cups long - grain white rice 1
tbsp canola oil 1 large yellow onion,
diced 1 green
bell pepper, seeded,
diced 2 stalks celery,
diced 4 cloves garlic, minced 1 fresh cayenne chili, seeded and minced 1 lb medium shrimp, peeled 1 28 oz can crushed tomatoes 2
tbsp fresh chopped parsley 2 tsp oregano 1 tsp cumin 1/2 tsp black
pepper 1/2 tsp cayenne
pepper 1/2 tsp salt 2 - 3 tsp bottled
red hot sauce
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
Ingredients 4 cups cooked macaroni or cavatappi 1
Tbsp olive oil 1/4 to 1/2 finely
diced red onion Equal amount
diced red bell pepper 1 finely
diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half mild cheddar) 2
Tbsp butter Salt
Pepper Directions Boil pasta until al dente.
of boneless chicken,
diced 1 1/2 tsp of fresh ground or finely shredded ginger 1
tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2
red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2
bell pepper 2
tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2
tbsp of date paste or 1
tbsp of honey Chili
pepper flakes to taste Salt and
pepper to taste 1 head of lettuce (for wrapping)
1 large onion,
diced 2
red bell peppers, finely
diced olive oil 1 teaspoon hot paprika pinch cayenne 1 garlic clove, minced 1 28 ounce can
diced tomatoes with juice 1
tbsp basil, julienned
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
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted
diced tomatoes 2 tsp olive oil 1 medium
red onion, chopped 4 cloves garlic, minced 1 poblano
pepper, cut in half, seeds removed 1
red bell pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1
Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
Vegetables 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 2
Tbsp vegetable oil 1 lb of cremini or button mushrooms, quartered 1 cup onion 4 oz extra-firm tofu 1 cup broccoli, roughly chopped 1 cup carrots, in 1 / 2 - inch
dice 1/2 cup chicken broth 1/2
red bell pepper,
diced 1/2 green
bell pepper,
diced 1 1b bok choy stems, in 1 / 2 - inch
dice 1
Tbsp toasted sesame seeds
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
Heirloom Tomato Gazpacho 4 large
red heirloom tomatoes 2/3 English cucumber, seeded and
diced 4 cloves garlic 1/4 -1 / 3 cup sherry vinegar 3
tbsp diced day - old baguette, crust removed 1/3 cup extra-virgin olive oil 2
tbsp granulated sugar 1 tsp kosher salt 1/2 tsp black
pepper 1/3 English cucumber, seeded and
diced yellow
bell pepper, seeded and
diced red onion,
diced
♥ 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
8
tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch
dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile
pepper, thinly sliced with seeds and stem removed 1 orange
bell pepper, 1 inch
dice 1
red bell pepper, 1 inch
dice 1 green
bell pepper, 1 inch
dice 1 kabocha squash, peeled 1 inch
dice 1 small parsnip, peeled 1/2 inch
dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch
dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2
tbsp organic maple syrup (grade B) 2
tbsp tomato paste salt and black
pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
8 Oz Crab Meat (Special) 1 C Mango, medium
dice 1/2 C Black Beans cooked & drained 1/3 C
Red bell pepper, medium
dice 1/4 C
Red onion, fine
dice 1/2 C Corn 1 Jalapeno, fine
dice 3 Garlic clove, fine
dice 2
Tbsp Rice wine vinegar 1
Tbsp Honey 1
Tbsp Lime Juice 1
Tbsp Olive Oil, Extra Virgin 2
Tbsp Cilantro, chopped 1
Tbsp Mint, chopped 1
Tbsp Scallion, sliced 1 tsp Cumin 1/2 tsp Coriander Cayenne
pepper - to taste Sea Salt - to taste
1 lb ground grass - fed beef 2 cups cubed sweet potato or quartered baby
reds 2 cups
diced red bell peppers 2
tbsp lard, bacon drippings, tallow or duck fat 1 medium yellow onion,
diced 2 cloves garlic, minced 1 tsp ground cumin 1 tsp ground coriander sea salt and black
pepper to taste Optional: sliced green onions and chopped cilantro for finishing
2 medium sweet potatoes 1 tsp olive oil 1
tbsp finely chopped onion 1/2 small green
bell pepper, finely
diced pinch dried sage 4 fl oz (1/2 cup) low sodium or homemade vegetable stock 4 oz (1/2 cup) instant brown rice 2 oz (1/4 cup)
red grapes, quartered 2
tbsp grated Cheddar
2 zucchinis, small
diced 1 1/2 cups small
diced eggplant 2
red bell peppers, small
diced 1 1/2 cups giant lima beans, cooked 1 cup Arborio rice 1
tbsp olive oil 4
tbsp chopped walnuts, toasted About 2 cups water Sea salt / hot chili flakes to taste
Ingredients: 1
TBSP coconut oil or olive oil 1 small white onion,
diced Pinch of salt, more to taste 1
TBSP finely grated fresh ginger (about a 1 - inch nub of ginger) 2 cloves garlic, pressed or minced 1
red bell pepper, sliced into thin 2 - inch long strips 1 yellow, orange or green
bell pepper, sliced into thin 2 - inch long strips 3 carrots, peeled... Read More»
Vegelicious Chili 2
Tbsp coconut or grape seed oil 1 1/2 cups chopped yellow onions 2 celery stalks, chopped 1 cup crimini mushrooms, sliced 1 cup
red bell pepper, chopped (try to use organic) 1 cup of carrots, chopped 2
Tbsp minced garlic 2 medium zucchini,
diced 2
Tbsp chili powder 1
Tbsp ground cumin 1 -LSB-...]
1/2 cup cooked brown rice (short grain, long grain or basmati) 1 cup cooked black beans 2 zucchini,
diced 6 scallions, chopped 2 cloves garlic, minced 1
tbsp chopped fresh oregano 2
tbsp Bragg's apple cider vinegar Juice of 1 lime 1/4 tsp sea salt 1/2 tsp freshly ground black
pepper 1
red bell pepper, cored, seeded and cut in half 1 green
bell pepper, cored, seeded and cut in half
-1 cup
red rice -2 cups uncooked
red lentils -5 cups water / homemade vegetable broth -1 large
red onion,
diced -5 cloves garlic, minced - Jar organic salsa -2
tbsp chili powder -2 tsp oregano -2 tsp marjoram -2 tsp basil -1 tsp cilantro - 1/4 tsp white
pepper - Pinch cayenne
pepper - Pinch Ceylon cinnamon - Black
pepper to taste -1 organic *
red bell pepper,
diced
1 block extra firm tofu, sliced in 1/2 inch pieces 2 tsp soy sauce 1 tsp sesame oil 1
red bell pepper, seeded and
diced small 1 small onion,
diced small 3 cloves garlic, minced 1
tbsp fresh ginger, minced 1/4 tsp
red pepper flakes (or 1/2 tsp if you want it spicier) 3
tbsp mirin 2
tbsp hoisin sauce 2 tsp prepared yellow mustard