Ingredients 4 6 - oz salmon filets 2 Tbsp low - sodium soy sauce 2
tsp honey Red pepper flakes 3 green onions, cut and divided (white and light green parts separated from dark green) 1 lime, quartered Green beans, trimmed (About 12 - 15 per packet) 2 cloves garlic, thinly sliced 1/2 tsp fresh grated ginger Olive oil Salt and pepper to taste
Not exact matches
Roughly 1/2 cup each of: -
Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2
tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs
honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2
tsp cumin -1 / 2
tsp garlic powder -1 / 2
tsp each salt & pepper - Pepper jack cheese -
Red onion, thinly sliced into rings -3 jalapeños, sliced -
honey - Slider buns
for the cornbread layer Adapted from Life Made Simple Bakes 1 stick (8 tbsp) unsalted butter, melted 1/2 cup granulated sugar 1/4 cup
honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all purpose flour 1 cup cornmeal (I used Bob's
Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2
tsp salt 1/2
tsp baking soda
1 cup brown sugar (
honey or maple syrup can also be added) 1 cup reduced sodium soy sauce 1 tbsp poultry seasoning (fresh herbs can be substituted) 1 tbsp minced or pressed garlic 2
tsp fresh ground pepper 1 tbsp
red pepper flakes 3 bay leaves
2 Tbsp of tomato paste (we didn't have any so see how I improvised below) 2 cloves of garlic 1
tsp of organic cane sugar (you could use raw
honey or brown sugar, too — or omit it altogether) 2
tsp dried basil (or 2 Tbsp fresh) 1
tsp salt 1 Tbsp of
red wine vinegar
4 Tbsp thai sweet chili sauce 3 Tbsp peanut butter 1
tsp fresh grated ginger 1 Tbsp
honey 1 Tbsp
red curry paste 1 Tbsp sriracha 1/4 cup + 2 Tbsp coconut milk
2 tbsp ghee, coconut or olive oil 1
tsp cumin seeds 1/2
tsp ground turmeric 1/2
tsp ground cardamom 1/2
tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large
red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp
honey salt & pepper, to taste
Fruit filling 8 thin
red rhubarbs (around 500 g / 1 lb) 2 handfuls (225 g / 8 oz) fresh or frozen strawberries 1 apple 1
tsp ground vanilla juice from 1/2 orange or lemon 2 tbsp unheated
honey or maple syrup
Corn relish: 1 1/2 c corn kernels + 1 1/2 c white wine vinegar + 3/4 c sugar + 1/2 c water + 2 tbsp
honey + 1
tsp coriander seeds, toasted and coarsely ground + 1
tsp black peppercorns, toasted and coarsely ground + 1/4
tsp crushed
red pepper flakes
-LSB-...] cup of broth or water 1 tbsp or arrowroot powder 1 tbsp of lemon juice 1/2
tsp of pepper 2 tbsp of date paste or 1/2 of
honey Salt and
red pepper flakes to taste Toasted Sesame seeds -LSB-...]
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)
2 boneless, skinless chicken breasts Salt and pepper 1/2 cup
honey 1/4 cup soy sauce 1/4 cup diced onion 2 Tbsp ketchup 1 Tbsp vegetable oil 1 clove garlic, minced 1
tsp fresh ginger, grated (1/4 -1 / 2
tsp dry) 1/4
tsp red pepper flakes 2
tsp cornstarch dissolved in 3 Tablespoons water Sesame seeds
(fluff with a whisk before measuring) 1/4 cup olive oil or butter 3 eggs, preferably room temp 1/4 cup very warm water + 1/2 cup warm water, divided 1 tbsp maple syrup or
honey 1 packet of active dry yeast (I recommend
Red Star brand) 1
tsp salt
4 cups oats 1 cup pumpkin seeds 1/2 cup sunflower seeds 1 cup pistachios (shelled, unsalted) 1 cup walnuts 1 ripe banana, mashed 1/4 cup
honey 1/4 cup coconut oil, melted 1 Tbsp cinnamon 1Tbsp ginger 1
tsp nutmeg 1
tsp cloves 1
tsp allspice 1/4
tsp himalayan pink salt 1 cup dried cranberries 1 cup freeze dried plums (or
red fruit of choice) 2 cups coconut flakes
1 tbsp olive oil 1 cup cooked chickpeas 2 tbsp Thai
red curry paste 1 yellow onion 4 garlic cloves, minced 1/4 cup unsweetened coconut milk 2
tsp tamari or soy sauce 1 medium tomato, diced juice from half a lime 1 tbsp natural sweetener like
honey or agave nectar cilantro, chopped
250 ml almond milk (or nut / seed milk of choice) 2
tsp red velvet blend 1
tsp raw
honey or rice syrup (optional) 1 handful ice
(30g) apple sauce or mashed banana 0.6 dl
honey or maple syrup 3tbsp melted coconut oil or butter 1.2 dl (125g) Greek yogurt or soy yogurt 1
tsp vanilla extract pinch of salt 1.8 dl (90g) coconut flour 0.8 dl (40g) oat flour (use gluten free if needed) 1
tsp baking powder 2 dl
red currants (2
tsp coconut sugar)
sweet chili soy dip ingredients: 1/4 cup tamari or nama shoyu 2 tbsp maple syrup / raw
honey / agave 1
tsp minced fresh ginger couple drops of hot toasted sesame oil pinch of
red pepper flakes 1 green onion, thinly sliced on a bias 2
tsp toasted sesame seeds
In a large bowl add: 3 T soy sauce, 1 T rice wine vinegar, 1 T sesame oil, 1
tsp honey, 1 T sesame seed, ahi tuna, 1/2 C scallions, 1/4 C cilantro, 1
tsp chopped fresh ginger, 1/4 thinly sliced
red onion.
3/4 lb precut butternut squash cubes (3/4») or 1/2 med butternut squash, peeled, seeded, and cubed (2 c) 1 lg
red bell pepper, cut into 3/4» pieces 2 Tbsp extra virgin olive oil, divided 1
tsp chopped fresh thyme or 1/2
tsp dried thyme 1/2
tsp salt, divided 1/4
tsp freshly ground black pepper, divided 2 Tbsp freshly squeezed lemon juice (about 1 lemon) 2
tsp honey 1/4 sm
red onion, chopped, about 1/4 c 4 c loosely packed baby spinach, 4 oz 1 sm Gala or Golden Delicious apple, cored and thinly sliced 1 c thinly sliced radicchio 1/2 c unsalted sunflower seed kernels
2 Tbsp (1/4 stick) butter 1 cup chopped onion 2 small celery stalks, chopped 1 medium leek, sliced (white and pale green parts only) 1 large garlic clove, chopped 1 1/2 pounds
red - skinned sweet potatoes (yams), peeled, cut into 1 - inch pieces (about 5 cups) 4 cups chicken stock (or vegetable stock) 1 cinnamon stick 1/4
tsp ground nutmeg 1 1/2 cups half and half 1 Tbsp
honey
Ingredients: 2 cups prepared roasted
red bell peppers (16 oz jar, discard the liquid) 3 garlic cloves (stems trimmed off) 1 bunch cilantro 2 TBSP
honey 2 TBSP avocado oil 1
tsp apple cider vinegar 1/2
tsp kosher salt 1
tsp ancho chili powder 1
tsp garlic powder 1
tsp cayenne pepper, ground (or use a fresh hot chili pepper)
3 c Gluten Free Old Fashioned Rolled Oats (I used Bob's
Red Mill) 3 c Gluten Free Rice Cereal (I used Kellog's Gluten Free) 6 Tbsp Better Batter Gluten Free Flour 1/4
tsp salt 1/2
tsp baking soda 1/2 c
honey, maple syrup, or corn syrup (I used
honey) 1
tsp molasses 1/4 c oil (you can use any kind, I prefer a plain oil) 1 1/2
tsp vanilla extract 1 tbsp brown sugar
Ingredients • 500 g scotch fillet or eye fillet, cut into cubes • 2 tbsp soy sauce • 1 tbsp
honey • 2
tsp balsamic vinegar • 1
red capsicum • 1 green capsicum • 8 bamboo skewers Method Heat oven grill on high.
Ingredients: 1 cup diced green cabbage 1/2 cup diced
red cabbage 1 green apple — sliced 1 TBSP diced white onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP Mustard 1
tsp Manuka
honey or local, raw organic
honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2
tsp fennel seeds Pinch of ground cayenne pepper Pinch of sea salt Instructions: Mix... Read More»
2 eggs 1 tin diced tomatoes 1/2
red chilli cut finely 1/2 onion 3 cloves garlic handful black kalamata olives 1/2
tsp pomegranate molasses 1
tsp balsamic vinegar 1
tsp cumin 1
tsp sweet paprika 1/2
tsp turmeric 1 bay leaf 1
tsp honey or rice malt syrup 1 cup chopped kale 1 bunch parsley Pinch cayenne pepper Goats cheese or quark Harissa Salt and pepper for seasoning
Collard Wraps with Cashew
Honey Mustard by Allyson Meyler For the wraps: — 3 - 4 purple sweet potatoes — 6 large collard leaves — 3/4
tsp chili powder — 1/4
tsp garlic powder —
red pepper flakes (optional)-- salt / pepper — olive oil — 2 large carrots, shredded — sliced
red onion — sprouts — roasted
red pepper, sliced — 1 - 2 ripe avocados, sliced — chopped cashews For the cashew
honey mustard: — 1 cup cashews (soaked for 4 hours prior) Read more
Sauce: 3 Tbsps gluten - free
red miso 2 Tbsps cashew butter 1 Tbsp rice vinegar 2 Tbsps coconut palm sugar (agave,
honey or brown sugar can be substituted) 2
Tsps warm water
For the dressing: 200 ml
red wine 2 shallots, finely chopped 1 tbsp
red wine vinegar 1
tsp Dijon mustard 2
tsp honey 6 tbsp olive oil