Not exact matches
Copycat Recipe: 20 oz
Extra Lean Ground Turkey or chicken 1/4 c Dry Italian Style Bread Crumbs 1 Tbs grated Parmesan Cheese 2 large egg whites 1
tsp Garlic 1
tsp minced onion 1 - 2
tsp red
pepper flakes garlic salt,
pepper, Oregano,
Cayenne to taste
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1
tsp chile powder 1/2
tsp ground cumin pinch
cayenne pepper 1/2
tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded
extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black
pepper cooking spray
1 x 400g tin chickpeas, rinsed well and drained 1/2 a fresh beetroot (approximately 120 - 150g), peeled and grated 2 Tbsp
extra virgin olive oil 1 clove garlic, minced Juice of 1 lemon 1/4
tsp paprika pinch
cayenne pepper himalayan pink salt &
pepper to taste
1 large sweet potato (cut up into chips) 1
tsp chilli powder 1/2
tsp cayenne powder 1/4 ground
pepper Pinch Salt 1
tsp Olive oil (or 1 tbsp for
extra crisp)
Dressing: 3 Tbsp raw apple cider vinegar 3 Tbsp
extra virgin olive, hemp, macadamia or avocado oil 3 Tbsp water 1
tsp raw honey 1 clove garlic 2 cm piece ginger 1
tsp ground turmeric 1/4
tsp pink Himalayan salt 1/4
tsp ground black
pepper pinch
cayenne pepper
Ingredients 4 garlic cloves, peeled 1/4 cup tightly packed fresh flat - leaf parsley leaves 1/2 cup tightly packed fresh cilantro leaves 1/4 cup freshly squeezed lemon juice 1
tsp ground cumin 1/2
tsp cayenne pepper 1/2
tsp salt 1/4 C
extra virgin olive oil 1/4
tsp black
pepper 4 oz.
10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped
extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4
tsp (1 mL)
cayenne pepper 1/4
tsp (1 mL) Mexican chili powder 1
tsp (5 mL) curry powder 1
tsp (5 mL) sea salt 1
tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)
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
sweet
peppers 1 cup cilantro, chopped or snipped juice of one lime, approx 3 tbsp 1/4 cup
extra virgin olive oil 2 tbsp agave syrup 1 large clove garlic, crushed 1/2
tsp cumin 1/4
tsp cayenne or to taste 1/8
tsp sea salt Method To allow flavours to mingle, prepare dressing first by combining lime juice, olive oil, agave, garlic and spices.
2 cups green split peas 6 cups vegetable broth 2 yellow onions, chopped 1 tbsp
extra virgin olive oil 1/2
tsp sea salt 1
tsp paprika 1/2
tsp cumin 1/4 — 1/2
tsp cayenne pepper 2 large carrots, chopped 4 eggs, hard boiled and roughly chopped
2 - 4 large tomatoes, seeded and chopped 1 red bell
pepper, chopped 1 c sundried tomatoes 1/2
tsp liquid stevia 1/4 c
extra virgin olive oil 2 cloves garlic 3/4
tsp sea salt 1/4
tsp fresh ground black
pepper pinch of
cayenne pepper (more if you're up for it) 2 Tbsp minced fresh basil 1 Tbsp ground oregano