Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2 tsp fresh rosemary, finely chopped * 1 tsp fresh thyme, finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn, and peas 1/2
tsp pepper pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
Not exact matches
Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a
pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1
tsp dried oregano salt & black
pepper
1 can (or 2 cups cooked) chickpeas, drained and rinsed 1 tbsp olive oil 2 tbsp maple syrup 1
tsp cinnamon salt
pinch cayenne
pepper
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4
tsp salt,
pinch pepper all blended up in the Nutribullet).
Drizzle with 2 Tbsp olive oil, then add 1
tsp dried basil and a
pinch or two of salt and
pepper.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2
tsp • nutmeg
pinch of ground cloves to taste • salt and
pepper
dried oregano
pinch or 2 crushed red
pepper flakes 1
tsp.
(1/2 cup olive oil, 1/4 cup, 2 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4
tsp salt,
pinch pepper all blended up in the Nutribullet).
2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2 anchovies filets (or to taste) 2
tsp capers 1
pinch crushed red
pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground
pepper
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1
tsp garlic powder 1 - 2
tsp salt 1
tsp white
pepper powder 1 - 2
tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2
tsp nutmeg powder (or 1/2 nutmeg - grated) A
pinch of whole cloves 1 Tbsp coconut oil
In a food processor, add avocado, cilantro, lemon, and 1
tsp of salt and
pinch of
pepper and process until smooth.
In a big pan, add and mix all of the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp red
pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1
tsp sesame oil, 2
pinches black
pepper, 1
tsp minced garlic, and 1
tsp sesame seeds (to garnish).
Once all the cheese is in, stir in a
pinch of
pepper and the
tsp of dijon mustard.
sausage, ham, etc)-- 1/2 cup onions — diced — 3 cups cheddar cheese — shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon garlic powder — 1
tsp salt & 1/2
tsp of
pepper (I am recommending an additional
pinch of salt and
pepper for each layer of hash browns)
1/2 shallot, minced 1 garlic clove, minced 2
tsp Dijon mustard
Pinch kosher salt
Pinch freshly ground black
pepper 3 tbsp plus 1
tsp balsamic vinegar 1/2 cup plus 2 tbsp extra-virgin olive oil
Stir in a
pinch of cayenne, salt and
pepper to taste (I use about 1/2
tsp salt and 1/4
tsp pepper).
pure ancho chile powder 2 cloves garlic, minced
pinch crushed red
pepper flakes 1/2
tsp.
1 c canned hominy, drained 3 Tbsp cornstarch 1/2 c grated Cotija cheese (or Parmesan) 4 scallions, white and light green parts only, finely chopped 1 bunch cilantro, chopped 1/2
tsp salt 1
pinch freshly ground black
pepper 1 c whole black beans, drained 1/2 c corn kernels 1 large egg Vegetable oil, for frying 4 eggs, fried, for serving
1 1/4 cup plain Greek yogurt 1 garlic clove pressed 1/2
tsp honey 1/2
tsp onion powder 1/2
tsp plack
pepper 1/2 tsk Sambal Oelek or Siracha chili sauce 2
pinches of salt 1
pinch of cayenne
pepper 3 strands of chives chopped
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1
pinch (~ 10 strands) saffron 1/4
tsp cayenne
pepper 1 6.5 oz can chopped clams salt and
pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2
tsp garlic powder 1/2
tsp dried basil
Pinch of crushed red
pepper flakes Sea salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest of half a lemon — Half a
tsp each of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A
pinch of sea salt and black
pepper
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1
tsp organic toasted almond meal 2
tsp organic ground flaxseed for sweet, sprinkle a dash of ground cinnamon and cardamom for savory,
pinch of salt and
pepper Add boiling water to desired consistency, and finish with a bit of coconut oil or ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
Add in 1 clove garlic, 1
tsp olive oil, and a
pinch of salt and
pepper.
Marinated Cucumbers - 1 English Cucumber (or 2 Japanese cucumbers)- 1/4 cup rice vinegar - 2 Tbsp sesame oil - 1 - 2 Tbsp salt - 1
tsp sugar -
pinch - 2 Tbsp crushed red
pepper flakes (depending on how much kick you want)
1/4 cup citrus balsamic vinaigrette 1/3 cup grapeseed oil 1
tsp Dijon mustard 1
tsp Herbes de Provence 1 garlic clove, finely minced good
pinch sea salt and fresh ground
pepper
Add 3 tablespoons rice vinegar, 1 Tbsp sesame oil and 1
tsp sugar with a
pinch of crushed red
pepper flakes (or more if you want them spicier!).
For the Avocado Sauce: 1 large avocado, peeled and pitted 1/2 cup greek yogurt 2
tsp fresh parsley, chopped 1/2
tsp smoked paprika 1/4
tsp onion powder 1 clove garlic, minced 1
tsp Worcestershire sauce 1/2
tsp vinegar
pinch of salt and
pepper
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
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1
tsp ground 2 tbsp fresh turmeric, finely chopped or 1
tsp ground 1
pinch ground cayenne
pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1
tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
1/4 c olive oil + 1 finely chopped medium onion + 6 thinly sliced garlic cloves +
pinch red
pepper flakes + 1 basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3
tsp red wine vinegar + kosher salt and freshly ground black
pepper + cooked spaghetti, for serving
3 tbsp butter + 3 tbsp olive oil + 1 finely chopped medium onion + 6 thinly sliced garlic cloves +
pinch crushed red
pepper flakes + 1 basil sprig + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3
tsp red wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt and
pepper + cooked tortellini, for serving
Either use ready - prepared salsa or you can make your own using the following: 2 diced tomatoes 1/2 small onion 2 tbsp lime juice
Pinch of salt Sprinkle of black
pepper 1 tbsp coriander 1/2
tsp chilli flakes (optional and to taste)
Add the red wine vinegar, 1
tsp olive oil, and a
pinch of salt and
pepper.
Ingredients 1/3 cup citrus juice (juice from one lime, 1 lemon, and about 2 Tbsp orange juice) Zest from one lime 1/2 cup reduced sodium soy sauce 2
tsp rice vinegar 1/4 cup plus 1 Tbsp brown sugar 2 cloves garlic, finely minced or pressed 1 - 2
tsp freshly grated ginger * fresh cracked
pepper pinch of red
pepper flakes
Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup red wine vinegar 1/2
tsp dry parsley 1/2
tsp dry oregano 1/2
tsp dry onion flakes 1
tsp dry basil 1
tsp dry mustard 2
tsp sugar 2 cloves garlic, pressed or finely diced
Pinch of red
pepper flakes Salt and
pepper to taste
Add all the ingredients for the sauce except for the corn syrup in another pot: 1 1/2 cups water, 3 Tbsp soy sauce, 3 Tbsp Sugar, 2 Tbsp cooking wine, 1/2 Tbsp minced garlic, 1
tsp salt, 2
pinches of black
pepper, and 2
pinches of ginger powder.
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
1 lb chicken breasts / thighs, cut into 1 inch cubes 3/4 cup yoghurt (full / lowfat) 1 tbsp ginger, minced 2 cloves garlic, minced 1/2
tsp cumin powder 1
tsp coriander powder 1/2
tsp garam masala
pinch (or more) of red chilli powder (optional)
pinch of red food coloring (optional) salt and
pepper to taste
Ingredients — 1 small head broccoli — 2 medium zucchini's — 2 medium carrots — 2 medium stalks celery — 1 can brown lentils — 2 packets FODMAPPED for you chicken stock — 2 tbs Cobram Estate Garlic Infused Olive Oil — 500g lean chicken mince — 1
pinch chilli flakes — 1
tsp ginger — 1 tbs chopped lemon thyme — salt and
pepper to taste — Sprinkle parmesan cheese (optional)
1/2
tsp salt
pinch of black
pepper
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2
tsp dry basil 1/2
tsp dry oregano
pinch of rosemary
pinch of red
pepper flakes 1/2
tsp kosher salt fresh ground
pepper to taste
cayenne
pepper (I just used a
pinch) 1/2
tsp.
cumin 1 bay leaf
pinch oregano salt and
pepper, to taste (I used 3/4
tsp.
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2
tsp crumbled dried sage 1
tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large
pinch ground cloves Large
pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black
pepper 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
Toss with 1
tsp olive oil and a
pinch of salt and
pepper on a baking sheet.
Toss everything with 2
tsp olive oil and a
pinch of salt and
pepper, keeping the potatoes separate.
Ingredients 2 acorn squash 2 Tbsp butter, melted dry parsley, dry oregano,
pepper, and salt for sprinkling 1/2 lb sweet Italian chicken sausage 1 cup quinoa, rinsed 1/3 cup fresh parsley, chopped 1/2
tsp dry oregano 2 cups low sodium chicken broth 1/3 -1 / 2 cup feta cheese, crumbled 1/3 cup chopped pecans, toasted 2
tsp red wine vinegar
pinch red
pepper flakes Directions Preheat an oven to 425 degrees.
1 package Duncan Hines chewy fudge brownies 2 eggs 1/4 cup water 3/4 cup canola oil 1 generous
tsp cinnamon
pinch of cayenne
pepper (optional) 1 bar Scharffen Berger Nibby Dark Chocolate 1/2 cup chopped pecans