Thursday, August 10, 2017

Kale and White Bean Salad

Yield: 2 servings

Beans:
1 can white or butter beans, rinsed and drained
1/2 lemon, juiced 
1 tbsp olive oil
1/4 tsp salt
2 tbsp parsley, chopped

Salad:
1 head kale, de-stemmed and chopped
1/2 lemon, juiced
1 tbsp olive oil
1 tbsp maple syrup
1 clove garlic, finely minced
pinch each salt and black pepper

Dressing:
1/3 cup tahini
1 clove garlic, finely minced
1 lemon, juiced
1 tbsp maple syrup
pinch each salt and black pepper
2 tbsp hot water


1. In a small mixing bowl, combine drained beans, lemon juice, olive oil, salt, and fresh parsley. Toss to coat. Set aside.
2. In a large mixing bowl, combine kale, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Use your hands to massage the kale and break it down slightly.
3. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, salt, and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Set aside.
4. To serve, add beans and the dressing to the kale and toss to combine.
5. Best when fresh. If serving later, store dressing separate.


https://minimalistbaker.com/white-bean-kale-salad-with-tahini-dressing/

Asian Beef Skewers

Yield: 2 servings

2 beef tenderloin steaks
1/4 cup sesame oil
1/4 cup olive oil
1/3 cup tamari
1 tbsp coconut sugar
1 tbsp maple syrup 
3 garlic cloves, minced
1 knob ginger, grated
1 tsp red chili flakes
2 tbsp sesame seeds
3 stalks green onions, sliced

1. Soak 6 skewers in water.
2. Prepare the marinade by mixing the oils, tamari, coconut sugar, maple syrup, garlic, ginger, chili flakes, 1 tablespoon of sesame seeds, and 2 stalks of green onion together.
3. Cut the beef tenderloin into 1-inch cubes.
4. Place beef cubes in a bowl, and pour the marinade over. Toss to combine. Refrigerate for at least one hour to marinate.
5. Preheat grill.
6. Place the meat on the skewers.
7. Grill on medium high for about 5 minutes, flipping halfway through. This will cook the beef to medium rare.
8. Place on a serving platter. Garnish with remaining sesame seeds and green onions.


https://www.theblackpeppercorn.com/2012/08/asian-sesame-beef-skewers/

Miso Soup

Yield: 2 servings

4 cups water
1 sheet nori, cut into large rectangles
3-4 tbsp white miso paste
1/4 cup firm tofu, cubed
1/2 cup kale or chard, chopped
1/3 cup green onion, chopped

1. Place water in a medium pot and bring to a low simmer.
2. Add nori and simmer for 5-7 minutes.
3. In the meantime, place 3 tablespoons of miso into a small bowl, add a little hot water, and whisk until smooth.
4. Add miso to the soup and stir.
5. Add remaining ingredients and cook for another 5 minutes.
6. Taste and add more miso or a pinch of sea salt if desired. Serve warm.


https://minimalistbaker.com/15-minute-miso-soup-with-greens-and-tofu/

Tuesday, July 25, 2017

Almond Butter Tofu Stir Fry

Yield: 2 servings

1 package extra firm tofu
1 tbsp sesame oil 
1/4 cup tamari 
3 tbsp maple syrup
2 tbsp almond butter (or peanut butter)
2 tbsp lime juice
1/2 tsp red pepper flake
1 tbsp olive oil
1 lb green beans, trimmed
1 red pepper, diced

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean, absorbent towel and set something heavy on top like a cast-iron skillet to press out excess moisture.
3. Once oven is ready, unwrap tofu and cut into small cubes. Arrange on the prepared baking sheet in an even layer and bake for 25 to 30 minutes, or until puffy, dried out, and slightly crispy on the edges.
4. In the meantime, to a small mixing bowl, add sesame oil, tamari, maple syrup, almond butter, lime juice, and red pepper flakes. Whisk to combine. 
5. Add baked tofu to the marinade and let sit for 5 to 10 minutes, stirring occasionally. 
6. Heat a large skillet over medium heat. Once hot, add the tofu, leaving most of the marinade behind. Cook for about 5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.
7. To the skillet, add olive oil, green beans, and red pepper and 2 tbsp of the marinade. Cover to steam for about 4-5 minutes or until green beans are slightly tender. Remove lid, increase heat to medium-high, and add remaining marinade and the tofu. Cook for an additional 1 to 2 minutes, stirring frequently. Remove from heat.
8. Serve as is or over cooked rice or cauliflower rice. For more heat, serve with chili garlic sauce or sriracha.
9. Best when fresh. Store leftovers in the refrigerator up to 3 days. 



https://minimalistbaker.com/almond-butter-tofu-stir-fry/

Scrambled Tofu Breakfast Burrito Bowl

Yield: 3-4 servings

Tofu:
1 package firm or extra-firm tofu, crumbled
1 tbsp olive oil
3 cloves garlic, minced
1 tbsp hummus
1/2 tsp chili powder
1/2 tsp cumin
1 tsp nutritional yeast
1/4 tsp sea salt
pinch cayenne pepper
1-3 tbsp water
1/4 cup parsley, finely chopped

Vegetables:
5 baby potatoes, chopped into bite-size pieces
1 red bell pepper, diced
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper
2 cups kale, chopped

Rest:
corn tortillas
1 ripe avocado, chopped or mashed
cilantro, chopped
red or green salsa
hot sauce


1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top, such as a cast-iron skillet, to press out excess moisture.
3. Add potatoes and red pepper to the baking sheet, drizzle with oil and spices, and toss to combine. Bake for 15 to 25 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.
4. In the meantime, heat a large skillet over medium heat. Once hot, add oil and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
5. Add garlic in the last minute of cooking to avoid burning.
6. In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Add water one tablespoon at a time until a pourable sauce is formed. Add parsley and stir.
7. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned, about 2 to 3 minutes. Set aside.
8. Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (they can be wrapped in foil to keep warm). Continue until all toppings are used up - about 3-4 large burritos.
9. Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating.


https://minimalistbaker.com/scrambled-tofu-breakfast-burrito-30-minutes/

Avocado Cilantro Dressing

Yield: 1/2 cup

1 small ripe avocado
1 cup cilantro
juice of 2 limes
1/3 cup olive oil
1 tbsp maple syrup
1/4 tsp cumin
1/4 tsp salt 
water to thin

1. Add all ingredients except the water to a blender. Process until smooth.
2. Add water to thin and scrape down sides as needed.
3. Leftovers store well in a covered container in the fridge for up to several days.


https://minimalistbaker.com/mexican-quinoa-salad-cups-with-creamy-cilantro-lime-dressing/

Mexican Quinoa Salad Cups

Yield: 4 servings

1 cup quinoa (or rice)
2 cups water (or vegetable stock)
1 tbsp olive oil
1 lb ground turkey
1 can black beans, drained and rinsed
1 cup whole kernel corn
1/2 cup salsa, plus more for serving
1 tbsp nutritional yeast 
1 tbsp cumin powder
2 tsp chili powder
2 tsp garlic powder
salt and pepper
zest and juice of 1 lime
1/4 cup cilantro, chopped
lettuce for cups, separated

1. In a medium pot, add quinoa and water and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer for 15 minutes, until all liquid is absorbed and quinoa is fluffy. Remove from heat.
2. Meanwhile, in a pan, heat olive oil over medium-high heat. Once hot, add turkey and saute until cooked through. Remove from heat.
3. Add cooked quinoa and turkey to a large mixing bowl and add remaining ingredients. Stir to combine.
4. Serve in individual lettuce cups with more salsa and avocado cilantro dressing. Can also be used as a stuffing for peppers.
5. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days.


https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

Thursday, July 20, 2017

Soba Noodle Salad with Mushrooms and Kale

Yield: 2-3 servings

1 box of buckwheat soba noodles
1 tbsp coconut oil
1 small head of broccoli, cut into florets
8 crimini mushrooms, sliced
1/2 bunch of black kale, stems removed, roughly chopped
2 tbsp sesame seeds

Dressing:
2 tbsp almond butter
2 tbsp tamari 
1 tbsp coconut cream
1 tbsp coconut sugar
1 tsp ginger, grated
1/4 cup water


1. In a medium pot, cook the soba noodles according to the box instructions. Drain, rinse in cold water, and set aside.
2. In a pan, heat the coconut oil over medium-high heat. Add the broccoli, mushrooms, and kale and sauté until just cooked.
3. Meanwhile, prepare the dressing. In a jar with a lid, add all the ingredients and shake until combined.
4. Pour the dressing onto the veggies, and then add the cooked noodles and heat until warm.
5. Top with sesame seeds before serving.


http://thepurelife.ca/15-minute-soba-noodle-bowls/

Coconut Lime Energy Bites

Yield: 16

1/2 cup almonds
1/2 cup cashews
1 1/2 cups medjool dates, pitted
zest and juice from 3 limes
1/2 cup unsweetened shredded coconut

1. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped, but not too long that the nuts to turn into a paste.
2. Add the dates, lime zest, and lime juice. Pulse until the dates are finely chopped and the mixture starts to clump.
3. Shape the mixture into 1-inch balls.
4. Roll in coconut to coat outside of the balls.
5. Store in an airtight container in the refrigerator for up to 1 week.


http://www.spoonfulofflavor.com/2014/01/27/key-lime-coconut-energy-bites/

Salted Almond Butter Cookies

Yield: 16

1 cup almond flour
1/2 cup almond butter
1 cup pitted medjool dates
1 tsp vanilla extra
1 tsp lemon juice
1/4 tsp sea salt

1. Add all ingredients to a food processor, and process until a thick dough is formed that clumps together. 
2. Roll dough into balls, then flatten into cookies with a fork. 
3. Sprinkle with sea salt.
4. Cookies will keep in the fridge for up to 10 days.


http://www.thisrawsomeveganlife.com/2017/07/salted-almond-butter-cookies.html

Thursday, July 13, 2017

Cabbage Mango Slaw

Yield: 4 servings (side)

1/2 small red cabbage, shredded fine
1 mango, julienned
1 tbsp olive oil (or simply omit and use extra lime)
1/4 cup cilantro, chopped
1/2 tsp salt
1 lime, juiced

1. Add all ingredients to a mixing bowl. Stir to combine. 

Lemon Dill Hummus Sauce

Yield: 1/2 cup

1/3 cup hummus
2 tbsp lemon juice
1 large clove garlic, finely minced
1 tbsp fresh dill
salt and pepper
1-2 tbsp water, to thin

1. In a small mixing bowl, whisk together hummus, lemon juice, garlic, dill, and salt and pepper.
2. Add only enough water to thin until pourable.


https://minimalistbaker.com/roasted-broccoli-sweet-potato-chickpea-salad/

Roasted Broccoli, Sweet Potato, and Chickpea Salad

Yield: 4 servings

Vegetables:
2 small sweet potatoes, chopped
1 head broccoli, chopped into florets
1 red pepper, diced
2 tbsp olive oil or coconut oil
salt and pepper

Chickpeas:
1 can chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp coconut sugar
1 tsp ground cumin
3/4 tsp smoked paprika
3/4 tsp tsp garlic powder
1/2 tsp ground coriander
1/4 tsp ginger powder
1/4 tsp ground cardamom
pinch cayenne pepper or red pepper flake
salt and pepper


1. Preheat oven to 375F. Line three baking sheets with parchment paper.
2. Add sweet potatoes to one sheet, and the broccoli and red pepper to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Toss to combine. 
3. In a mixing bowl, add chickpeas, oil, coconut sugar, and spices. Stir to combine. Place on third baking sheet.
4. Bake the broccoli and chickpeas for 15 to 20 minutes, and sweet potatoes for 25 to 30 minutes. Stir each near the halfway point. 
5. Serve with lemon dill hummus sauce. 
6. Best when fresh, though leftovers keep stored separately for 2 to 3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.


https://minimalistbaker.com/roasted-broccoli-sweet-potato-chickpea-salad/

Banana Bread Muffin Tops

Yield: 12

2 large ripe bananas
1/2 cup medjool dates, pitted
1/4 cup coconut oil
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
2 cups rolled oats, divided
1/4 cup chocolate chips

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. To the bowl of a food processor, add the bananas, dates, coconut oil, and vanilla. Process until smooth.
3. Add the cinnamon, baking powder, and salt and process again until combined.
4. Add 1 1/2 cups of the rolled oats and process for 5 seconds, just long enough to roughly chop the oats.
5. Remove the blade and set aside. Stir in the remaining 1/2 cup rolled oats and the chocolate chips.
6. Spoon a large portion of dough (about 2 tablespoons for each) onto the parchment. Do not press down on the dough to flatten - leave it in a mound on the baking sheet.
7. Bake for 10 minutes, rotate the pan, and bake for another 7 to 9 minutes until golden brown on the bottom.
8. Let cool on the baking sheet for 10 minutes, then place on cooling rack to cool completely.


http://ohsheglows.com/2014/01/17/banana-bread-muffin-tops/

Tuesday, July 11, 2017

Wheatberry Chickpea Salad

Yield: 4 servings (side)

1 cup dry wheatberries
1 can chickpeas, drained and rinsed
1 cucumber, deseeded and diced
1 yellow pepper, diced
1 cup cherry tomatoes, halved
1/4 cup parsley, finely chopped
2 green onions, finely sliced
1 tbsp olive oil
salt and pepper

1. In a medium pot, place wheatberries in 4 cups of water. Bring to a boil, then reduce heat to low and simmer for one hour. Drain and cool.
2. Once wheatberries are cool, in a large bowl, mix wheatberries together the remaining ingredients, Stir to combine.
3. Serve with balsamic tamari dressing.


http://ohsheglows.com/2010/12/28/back-on-track-wheat-berry-and-bean-salad/

Balsamic Tamari Dressing

Yield: 1/2 cup

2 tbsp balsamic vinegar
1 tbsp tamari
1 tbsp fresh lemon juice
1 tsp dijon mustard
1 clove garlic, finely minced
3 tbsp extra virgin olive oil

1. In a small bowl, whisk together all ingredients.


http://ohsheglows.com/2010/12/28/back-on-track-wheat-berry-and-bean-salad/



Taco Salad

Yield: 4 servings

1 tbsp olive oil
1 lb ground beef
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
salt and pepper
1 small head romaine lettuce, chopped
1 can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup corn kernels
1 carrot, grated
2 green onions, finely sliced

1. In a large skillet, heat the olive oil over medium-high heat. Add ground beef and seasonings. Cook until beef is browned and completely cooked through. Remove from heat.
2. In a large bowl, combine all remaining ingredients. Top with cooled beef just before serving.
3. Serve with cilantro lime dressing.


http://damndelicious.net/2014/01/10/southwestern-chopped-salad-cilantro-lime-dressing/

Tomato Coconut Curry Sauce

Yield: 2 cups

1 tbsp coconut oil
1 onion, diced
1 jalapeno pepper, finely minced
4 cloves garlic, finely minced
1 can whole tomatoes
1 can coconut milk
1 tsp ground cumin
1/2 tsp cayenne pepper
salt and pepper
1/4 cup cilantro, chopped

1. In a medium pot, heat coconut oil over medium heat. Add onions and saute for 5 minutes, or until softened.
2. Add jalapeno and garlic and cook for one minute.
3. Add canned tomatoes, coconut milk, and spices. Simmer for 10 minutes.
4. Garnish with chopped cilantro before serving.

Indian-Spiced Turkey Meatballs

Yield: 16 balls

1 lb ground turkey
1 jalapeno pepper, finely minced
1/2-inch piece of fresh ginger, grated finely
1/4 cup cilantro, finely chopped cilantro
1/4 cup almond flour
2 tbsp brown rice flour
1 tbsp olive oil
1/2 tsp whole cumin seed
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/4 tsp cayenne pepper 
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine all ingredients. Stir to combine.
3. Form into balls, slightly smaller than golf balls.
4. In a large skillet, heat a splash of olive oil over medium-high heat. Add meatballs and cook for about 1 minute. Rotate balls around until golden brown on all sides.
5. Transfer balls to prepared baking sheet and bake for 10 minutes or until cooked through.
6. Serve with tomato coconut curry sauce.


http://www.domesticdaddy.net/2011/02/12/indian-turkey-meatballs-or-burgers-or-breakfast-patties/

Monday, July 10, 2017

Almond Thumbprint Cookies

Yield: 16

1 1/2 cup almond meal
1/4 cup brown rice flour (or oat flour)
2 tbsp ground flax
1/2 tsp salt
1 tsp baking powder
1/2 cup almond butter
1/3 cup maple syrup
1/2 tsp almond extract
1/4 cup shredded coconut

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a bowl, combine almond meal, brown rice flour, flax, salt, and baking powder. Stir to combine.
3. Add almond butter, maple syrup, and almond extract and stir until dough forms. The dough will be wet and sticky.
4. Lightly wet hands and roll dough into small balls, a bit smaller than golf balls. The dough should make about 16 balls. 
5. Place the coconut in a small bowl. Roll balls in the coconut until completely coated.
6. Place the balls on the prepared baking sheet. Press the middle of each ball with your thumb to create a round well. Readjust the shape as necessary.
7. Add about one teaspoon of jam into each well.
8. Bake for 10 to 12 mins until the cookies have expanded, cracked a bit in some places, and are lightly golden on the bottom.
9. Let cookies cool for 10 minutes on the sheet and then transfer to a cooling rack until completely cool. Store cookies in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.


Oh She Glows Every Day

Raspberry Chia Seed Jam

Yield: 1 cup

2 1/2 cups raspberries (frozen or fresh)
1/4 cup maple syrup
pinch salt
2 tbsp chia seeds
1/4 tsp almond extract
1/4 tsp vanilla extract
squeeze of fresh lemon juice

1. In a medium pot, stir together the berries, maple syrup, and salt. Bring to a simmer over medium-high heat and cook for 5 to 7 minutes until berries have softened and released a lot of liquid.
2. Reduce heat to medium-low and add chia seeds. Stir to combine. Simmer for 8 to 10 minutes until half of the liquid has cooked off and the mixture has thickened slightly.
3. Remove from heat and stir in almond extract, vanilla extract, and lemon juice.
4. Transfer to a bowl and refrigerate uncovered until cool, at least a couple of hours.
5. Jam will keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for 2 months.


Oh She Glows Every Day


Friday, May 26, 2017

Zucchini Gratin

Yield: 4 servings

2 tbsp olive oil
1/2 onion, thinly sliced
2 medium zucchini squash (one green, one yellow), sliced in thin rounds
1/4 tsp garlic powder
salt and pepper

1. In a cast iron or oven-safe skillet, sauté onion in 1 tablespoon olive oil over medium-low heat until soft, about 10 minutes. Season with a pinch of salt and pepper. Set aside.
2. Preheat oven to 400F.
3. Add squash to a mixing bowl and top with remaining tablespoon of olive oil, garlic powder, 2 tablespoons of the vegan parmesan cheese, and salt and pepper. Toss to coat.
4. Spread the slightly cooled onions around in the bottom of the skillet to create an even base. Top with squash, layering green and yellow as you go. Start on the outside and work your way in, keeping them in line as much as possible. 
5. Top with an even layer of the remaining vegan parmesan cheese.
6. Bake for 30 minutes. Then broil on high for the last 1-2 minutes to toast up the top (optional, but recommended). Watch closely as it can burn quickly. Let rest for a few minutes before serving.
7. Can serve with hummus or chickpea salad, or scrambled or fried eggs. Reheats well in the microwave or oven.


https://minimalistbaker.com/vegan-zucchini-gratin/

Thursday, May 25, 2017

Crunchy Granola Bars

Yield: 8x8 pan

1 cup rolled oats
1/3 cup sliced almonds (or sunflower seeds or other nut)
1/4 cup flaxseed meal
2/3 cup shredded unsweetened coconut 
1/4 tsp salt
5 medjool dates, finely chopped
2 tbsp almond butter (or other nut or seed butter)
2 tbsp coconut oil
1/4 cup maple syrup (or brown rice syrup)

Topping (optional):
1/2 cup vegan dark chocolate
1 tbsp coconut oil
1 tsp sea salt or hemp seeds


1. Preheat oven to 325F. Line an 8x8 square pan with parchment paper.
2. In a large bowl, combine oats, almonds, flaxseed meal, coconut, and salt. Stir to combine.
3. Add dates to the bowl. Using your hands, mix dates into the oats, ensuring dates are evenly dispersed.
4. In a small saucepan, add almond butter, coconut oil, and maple syrup. Bring to a low boil over medium heat, stirring occasionally. Remove from heat and immediately add to the oats. Stir to coat all the dry ingredients.
5. Place the mixture in the prepared baking pan and spread into an even layer. Then top with another layer of parchment paper and press down with something flat to press into an even, uniform layer.
6. Bake for 20 to 25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. 
7. Once cooled, lift out of the pan and slice into desired number of bars. 
8. Topping (optional): Melt dark chocolate and coconut oil in a small mixing bowl over a double boiler on the stovetop. Spoon a small amount over the bars in a drizzle pattern or cover half of the bar with chocolate. Top with sea salt or hemp seeds.
9. Once bars have dried/cooled, store covered at room temperature for 5 days or in the freezer up to 1 month.


https://minimalistbaker.com/crunchy-baked-granola-bars/

Wednesday, May 24, 2017

Sweet Potato, Carrot, and Ginger Soup

Yield: 4 servings

1 tbsp coconut oil
1 cup onion, diced
3 cloves garlic, finely minced
1 tbsp ginger, finely minced
2 tbsp red curry paste
1/4 cup almond butter
3 cups carrots, peeled and diced
3 cups sweet potato, peeled and diced
4 cups vegetable broth
1/4 tsp cayenne
salt and pepper
garnish: fresh cilantro, almonds, lime

1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion, garlic, and ginger, and saute for 5 minutes, until the onion is translucent.
3. Add the curry paste, almond butter, carrots, sweet potato, and vegetable broth.
4. Bring to a boil and then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes until the carrots and sweet potato are fork tender.
5. Ladle the soup into a blender. Blend until completely smooth.
6. Season with cayenne and salt and pepper.
7. Garnish with cilantro, almond, and lime juice.


Oh She Glows Every Day

Curried Chickpea Salad

Yield: 2-3 servings

Salad:
1 can chickpeas, drained and rinsed
2 stalks celery, finely diced
1 carrot, grated
1/2 cup red pepper, finely chopped
2 green onions, thinly sliced
1/4 cup cilantro, finely chopped

Dressing:
2 tbsp tahini or hummus
1 tbsp olive oil
1 tbsp water
1 tsp apple cider vinegar
1 tsp lemon juice
1 clove garlic, finely minced
1/2 tsp ginger, finely minced
1 tsp dijon mustard
1/2 tsp turmeric
1/4 tsp curry powder
salt and pepper
pinch cayenne pepper


1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
2. Add the remaining salad ingredients and stir to combine.
3. Combine dressing ingredients in a blender. Toss with salad.
4. Serve with toasted bread, on crackers, in wraps, or on top of a leafy green salad.
5. Will keep in an airtight container in the fridge for 3 to 4 days. Can also freeze for up to 1 month.


Oh She Glows Every Day

Sunday, May 21, 2017

Blueberry Pie Overnight Oats

Yield: 2-3 servings

1 cup oats
3 tbsp chia seeds
1 1/2 cups almond milk
1 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp vanilla extract
pinch of salt
pinch ground allspice
1 cup blueberries
toppings: chopped walnuts/pecans/almonds, banana

1. In a medium bowl, add all the ingredients except the blueberries and the toppings. Stir to combine.
2. Gently fold in the blueberries.
3. Cover and refrigerate for a minimum of 2 hours, or up to overnight. The mixture will thicken and the oats will soften. If the mixture is too thick, add 1-2 more tablespoons of almond milk.
4. Serve chilled, or reheat in a pan on the stovetop and serve warm. Top with desired toppings before serving.
5. Leftovers will keep in an airtight container in the fridge for a few days.

Optional: could use grated apple (Honeycrisp or Gala) instead of blueberries, and could add a pinch of ground ginger to the spices

Oh She Glows Every Day

Friday, May 12, 2017

Black Bean Veggie Burgers

Yield: 6 small patties

1 1/2 cups sweet potato or butternut squash, peeled and diced
2 tbsp olive oil, divided
salt and pepper
1/3 cup onion, finely chopped
2 cloves garlic, minced
1 can black beans
1/2 cup walnuts, finely chopped (or 1/2 cup sunflower seeds)
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp turmeric
1/2 tsp thyme
2 tbsp parsley, finely chopped
3 tbsp bbq sauce
1 tbsp oat flour
1/2 cup spelt bread crumbs

1. Preheat the oven to 375F. Line 2 baking sheets with parchment paper.
2. Place sweet potato onto one prepared baking sheet and toss with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 25 minutes, or until fork-tender. Set aside.
3. In a medium pan, heat the remaining 1 tablespoon of oil over medium heat. Add the onion and garlic and saute for 3 to 5 minutes, until softened. Transfer to a large bowl.
4. In a food processor, pulse the beans. Do not overprocess, still want to have some texture. Add the beans to the bowl.
5. Add walnuts, spices, parsley, bbq sauce, oat flour, and bread crumbs to the bowl. Stir until thoroughly combined.
6. Scoop 1/3 cup of dough and shape into a patty. Place on the other prepared baking sheet. Bake for 15 minutes. Gently flip with a spatula, and then bake for 10 to 20 minutes more, until firm and lightly golden.


Oh She Glows Every Day

Barbeque Sauce

Yield: 1 cup

1 tbsp olive oil
1/2 cup red or yellow onion, minced
2 cloves garlic, minced
1 cup tomato sauce
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp molasses
1 tsp mustard powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
sriracha or cayenne pepper

1. In a medium pot, heat the oil over medium heat. Add the onion and garlic and saute for 4 to 5 minutes, until the onion is translucent.
2. Stir in the remaining ingredients, and simmer over medium-low heat for 5 to 10 minutes, until thickened.
3. Transfer the sauce to a blender and blend on low until smooth.
4. Sauce will keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 1 month.


Oh She Glows Every Day

Sundried Tomato Pasta

Yield: 4 servings

1 lb dry gluten-free pasta
1 cup spinach
1/2 cup sundried tomatoes, diced
2 tbsp basil, finely chopped
zest of 1 lemon
1 tbsp white wine vinegar (optional)
1 tsp red pepper flakes
salt and pepper
vegan parmesan cheese

Sauce:
1/2 cup cashews, soaked
1/2 cup water
2-3 cloves garlic, finely minced
1/3 cup sundried tomatoes
2 tbsp lemon juice
1/2 tsp salt
splash olive oil

1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Strain.
2. Meanwhile, in a high-speed blender, add all the sauce ingredients. Blend on high speed until smooth.
3. When pasta is done cooking, heat a large skillet over medium-low heat. Add the spinach, sundried tomatoes, basil, and sauce. Cook until the spinach is just wilted.
4. Add the cooked pasta, lemon zest, white wine vinegar, red pepper flakes, and season with salt and pepper. Garnish with vegan parmesan cheese. Serve immediately.


Oh She Glows Every Day

Chocolate Hemp Energy Bites

Yield: 15

1 cup pitted medjool dates
2 cups walnuts
1/3 cup cacao powder
2 tbsp hemp seeds, plus more for rolling
1/4 tsp sea salt
3 tbsp almond butter (or other nut or seed butter)
1 tbsp coconut oil, melted

1. Add dates to a food processor and pulse until small bites remain or a ball forms. Scoop out and set aside.
2. Add walnuts to the food processor and pulse into a fine meal.
3. Add cacao powder, hemp seeds, and sea salt. Pulse a few more times to combine. 
4. Add the dates back in along with the almond butter and melted coconut oil. Pulse to combine. The result should be a moist dough-like mixture. If too wet, add a bit more cacao powder or hemp seeds.
5. Refrigerate for 10 minutes.
6. Scoop out rounded tablespoon amounts and carefully form into balls. 
7. Roll in extra hemp seeds.
8. Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.


https://minimalistbaker.com/dark-chocolate-hemp-energy-bites/

Tabbouleh Bowl

Yield: 4 servings

1 1/4 cups quinoa
2 1/2 cups water
1 tbsp olive oil
salt and pepper
1 cucumber, deseeded and chopped
3 tomatoes, deseeded and chopped
1/4 cup parsley, chopped
2 tbsp mint, chopped
3 tbsp hemp hearts
2 green onions, thinly sliced

Dressing:
zest and juice of 1 lemon
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp maple syrup
salt and pepper

1. Place the quinoa and water into a medium pot. Bring to a boil, then reduce heat to low and cover and cook for 15 minutes, or until water is absorbed. Remove from heat.
2. In the meantime, prepare the dressing. Add all ingredients to a small bowl and whisk to combine.
3. When quinoa is cooled, toss with olive oil and salt and pepper. Add remaining ingredients and stir gently to combine.
4. Serve with falafel-spiced chickpeas, 2 tablespoons of hummus, and sauteed zucchini.


Oh She Glows Every Day

Falafel-Spiced Chickpeas

Yield: 4 servings

1 can chickpeas
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/2 tsp sea salt
1/2 tsp ground black pepper

1. In a large bowl, combine the chickpeas and oil. Stir well to coat.
2. Add the remaining ingredients and stir to combine.


Oh She Glows Every Day

Chickpea Coconut Curry with Sweet Potato and Spinach

Yield:

1 tbsp coconut oil
1 tbsp cumin seeds
1 onion, chopped
1/2 tsp salt
3 cloves garlic, minced
1 tbsp ginger, minced
1 tsp ground turmeric
1 tsp ground coriander
1/4 tsp red pepper flakes
1 medium sweet potato, diced
1 can diced tomato
1 can coconut milk
1 can chickpeas
2 cups baby spinach
black pepper
cilantro, chopped
lime wedges

1. In a large pot, heat the oil over medium heat. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in colour (be careful not to burn).
2. Add the onion and salt and saute for 3 to 5 minutes, until onion is soft and translucent.
3. Add the garlic, ginger, and spices. Cook for 1 minute.
4. Add the sweet potato, tomatoes, and coconut milk. Cover and simmer for 15 to 20 minutes, until potatoes are almost tender.
5. Add the chickpeas and cook for 5 minutes to finish cooking sweet potatoes and allow flavours to meld together.
6. Optional: Mash one-third of the mixture using a potato mashed to thicken the sauce.
7. Add the spinach and cook for 1 minute or until spinach is wilted.
8. Season with black pepper and garnish with cilantro and lime wedges before serving.
9. Stored in the fridge for 4 to 5 days, or in the freezer for up to 1 month.


Oh She Glows Every Day

Cashew Sour Cream

Yield: 1 cup

3/4 cup cashews, soaked
3/8 cup water
1 tbsp lemon juice
1 tsp apple cider vinegar
1/4 tsp salt

1. Combine all ingredients in a high-speed blender. Blend until smooth.
2. Will stay fresh in an airtight container in the fridge for up to 1 week or in the freezer for 4 to 6 weeks.


Oh She Glows Every Day

Lentil Taco Meat

Yield: 4 servings

3/4 cup French green lentils
1 cup walnuts (use pumpkin seeds if nut-free)
1 clove garlic, finely minced
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1 tbsp olive oil
1 tbsp water
1 tsp worcestershire sauce

1. In a medium pot, add lentils to 3 cups of water. Bring to a boil and simmer uncovered for 20 minutes or until lentils are tender. Drain lentils and rinse in cold water to stop the cooking process.
2. In a food processor, add lentils, walnuts, and garlic. Pulse until chopped. Do not want it to be pureed.
3. Transfer the mixture to a large bowl. Add the spices, oil, water, and worcestershire sauce. The mixture should be moist, not dry. If it is too dry, add a small amount of oil or water and stir again.
4. Use in the same way as regular taco meat.


Oh She Glows Every Day

Thursday, May 11, 2017

Pad Thai

Yield: 1-2 servings

4 oz rice noodles
2 tbsp coconut oil
4 medium-sized shrimp, shelled and de-veined
2 oz firm tofu, cut into slices
1 large egg
1/2 onion, diced
1 clove garlic, finely minced
1/2 cup bean sprouts
2 green onions, thinly sliced
2 tbsp crushed peanuts
lime wedges

Sauce:
1 tbsp tamarind paste
2 tbsp fish sauce
2 tbsp maple syrup
1 tbsp tamari
1/2 teaspoon chili powder
1 tbsp rice vinegar


1. In a large bowl, soak the noodles in cold water for 15 minutes or until softened.
2. In a small bowl, combine all the sauce ingredients. Set aside.
3. In a large skillet, heat the oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook about 2 minutes on each side, until pink and cooked through. Remove from heat.
4. In the same skillet, sear the tofu on each side. Remove from heat.
5. Scramble the egg and cook in the same skillet. Remove from heat.
6. Saute the onion and garlic in the same skillet.
7. Once onions have softened, add the noodles. Stir continuously until noodles are cooked through.
8. Add the shrimp, tofu, scrambled egg, bean sprouts, and sauce. Cook for 1 to 2 minutes.
9. Garnish with green onion, peanut, and lime wedges. Serve immediately.


http://rasamalaysia.com/pad-thai/2/

Lentil Shepherd's Pie Filling

Yield: 4 servings

2 tbsp olive oil
1 onion, diced
1 leek, diced
4 cloves garlic, finely minced
6 crimini mushrooms, thinly sliced
1 cup vegetable broth
3 tbsp tomato paste
1/4 tsp red pepper flakes
1 tsp dried thyme
1 tsp dried rosemary
salt and pepper
1 cup green lentils, cooked
2 cups frozen mixed vegetables

1. In a large pot, heat the oil over medium heat. Add the onion and leek and a pinch of salt and saute until softened, about 3 to 5 minutes.
2. Add the garlic and mushrooms and cook for another 5 minutes until most of the liquid released from the mushrooms has cooked off.
3. Add the broth, tomato paste, and spices. Cook for another 5 minutes.
4. Add the cooked green lentils and the frozen vegetables. Bring to a boil and then simmer for 5 minutes to allow the flavours to meld together.


Oh She Glows Every Day

Cannellini and Green Bean Salad

Yield: 4 servings

4 handfuls green beans
1 can white cannellini beans, drained and rinsed
1 tbsp balsamic vinegar
1/4 cup olive oil
1 tbsp tamari
1 tsp smoked paprika
1 tbsp nutritional yeast
3 tbsp lemon juice
3 tbsp green onion, finely chopped
3 tbsp cilantro, finely chopped
salt and pepper
1 tsp lemon zest
1/4 cup toasted almond slivers

1. In a medium sized pot, bring at least 6 cups of water to a boil with 1 teaspoon of salt. Add green beans and cook for for about 3 minutes, or until just tender. Immediately plunge into ice cold water to stop cooking.
2. In a small bowl, mix balsamic vinegar, olive oil, tamari, paprika, nutritional yeast, lemon juice, green onion, cilantro, and salt and pepper.
3. Plate cannellini beans and top with green beans. Pour dressing over and toss gently.
4. Garnish with lemon zest and toasted almonds.


http://mikaelareuben.com/recipes/green-bean-salad-w-herbs/

Tuesday, May 9, 2017

Marinated Portobello Steaks

Yield: 4 servings

4 large portobello mushrooms, stems removed, wiped clean
1/3 cup balsamic vinegar 
1/4 cup olive oil
3 cloves garlic, minced
1/2 tsp cumin 
1/4 tsp smoked paprika
1/2 tsp black pepper

1. Place cleaned portobello mushrooms in a shallow baking dish. Set aside.
2. In a small mixing bowl, whisk together all remaining ingredients. 
3. Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
4. Heat a grill or a large skillet over medium heat. Cook mushrooms on each side for 2 to 3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
5. To serve, top portobello steaks with avocado chimichurri.


http://minimalistbaker.com/portobello-steaks-avocado-chimichurri/

Avocado Chimichurri

Yield: 1 1/2 cups

1 cup finely chopped parsley
2 cloves garlic, finely minced
1 shallot, finely diced
1/4 tsp red pepper flake 
3 tbsp olive oil
3 tbsp lemon juice
salt and pepper, to taste
1 small ripe avocado, cubed

1. In a medium mixing bowl, combine all ingredients except avocado. Whisk to combine.
2. Add avocado and toss to combine.


http://minimalistbaker.com/portobello-steaks-avocado-chimichurri/

Cashew Caesar Salad Dressing

Yield: 3/4 cup

1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tbsp olive oil
1 tbsp lemon juice
1/2 tbsp dijon mustard
1/2 tsp garlic powder
1 small garlic clove, finely minced
1/2 tbsp worcestershire sauce 
2 tsp capers
1/2 tsp salt
1/2 tsp pepper

1. Add all ingredients into a high-speed blender, and blend on high until the dressing is smooth. 


http://ohsheglows.com/2014/11/24/crowd-pleasing-vegan-caesar-salad/

Lemon Asparagus Risotto

Yield: 4 servings

2 tbsp olive oil
1/2 cup leek, diced
1/2 cup celery, diced
4 cloves garlic, finely minced
salt and pepper, to taste
2 cups arborio rice
4 cups vegetable broth
1 bunch asparagus
zest and juice of 1 lemon
1/4 - 1/3 cup vegan parmesan cheese 
3 tbsp flat-leaf parsley, finely chopped 
2 tbsp mint, finely chopped
2 tbsp green onion, finely chopped 

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large pot, heat olive oil over medium heat. Sauté the leeks and celery with a pinch of salt and pepper for about 5 minutes, or until soft.
3. Add the garlic, and sauté for a further minute.
4. Add the rice. Stir to toast for one minute. Lower the heat to medium-low.
5. Add 1 cup of the vegetable broth. Let cook until most of the liquid is absorbed, stirring occasionally. Continue adding 1 cup of vegetable broth about every 5 minutes or as needed so that the rice is just covered and doesn't stick to the bottom of the pot.
6. Meanwhile, cut the stems off the asparagus and place on prepared baking sheet with a splash of olive oil and salt and pepper. Roast for 10 minutes, or until just softened but still have a crunch. Remove from oven and cut into 1- to 2-inch pieces. 
7. After about 20 minutes, when the rice is just about cooked, stir in the asparagus. Add the lemon juice and zest, vegan parmesan cheese, parsley, mint, and green onion. Season with salt and pepper to taste. 
8. Serve immediately.


http://healthyblenderrecipes.com/recipes/zesty_vegan_lemon_asparagus_risotto

Chocolate Frosting

Yield: 3/4 cup

1/4 cup coconut oil
1/4 cup raw cacao powder
1/4 cup maple syrup

1. Warm the coconut oil in a small saucepan just until it melts.
2. Combine warmed oil with all other ingredients and stir to combine until you have a smooth, glossy glaze.
3. Use to frost cold items, then leave to set.


http://www.telegraph.co.uk/food-and-drink/chocolate-recipes/deliciously-ellas-chocolate-ganache-cake/

Chocolate Ganache Cake

Yield: 8 servings

1 tbsp coconut oil
3 avocados
1/3 cup almond butter 
1/2 cup raw cacao powder, plus more to dust (optional) 
2/3 cup maple syrup
1 cup ground almonds
3 tbsp chia seeds 

1. Preheat the oven to 350F. Grease an 8-inch cake tin with coconut oil.
2. Scoop the avocado flesh out of the skins and add to a food processor with all the other ingredients and blend until smooth. Scrape the batter into the prepared tin and level the top.
3. Bake for 30 minutes, or until a knife inserted into the centre comes out clean.
4. Let cool for at least 20 minutes before turning out of the tin. 
5. Can be served as is, dusted with cacao powder, or with chocolate frosting


http://www.telegraph.co.uk/food-and-drink/chocolate-recipes/deliciously-ellas-chocolate-ganache-cake/

Sunday, May 7, 2017

Cashew Chicken

Yield: 2-3 servings

1 tbsp tamari
1 tbsp fish sauce
1 tbsp maple syrup
1 tbsp hoisin
2 tbsp coconut oil
2 boneless, skinless chicken breasts, cut into thin pieces
1 small onion, diced
2 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced
3/4 cup cashews
2 stalks green onion, thinly sliced

1. In a small bowl, combine tamari, fish sauce, maple syrup, and hoisin. Set aside.
2. In a large skillet, heat the oil over high heat. Once the skillet is hot, add the chicken and cook until both sides turn slightly brown. Remove chicken from the pan.
3. In the same skillet, add the onion and garlic and saute for 3 minutes.
4. Add the bell peppers and cashew nuts. Toss and cook for 2 minutes.
5. Add the chicken and then the sauce. Stir to combine well.
6. Garnish with green onion and serve immediately with steamed rice.


http://rasamalaysia.com/thai-cashew-chicken/2/

Citrus Balsamic Pork Tenderloin

Yield: 4 servings

1 pork tenderloin, cut crosswise into 1/2-inch-thick slices
salt and pepper
1 tbsp olive oil
1 large shallot, finely minced
1 tbsp honey
1 pinch ground allspice
1 cup chicken stock
1 tablespoon lemon juice
1/4 cup heavy cream
1 tablespoon balsamic vinegar

1. Pat tenderloin slices dry, then pound them to a little less than 1/4 inch thick. Season with salt and pepper.
2. In a large skillet, heat the olive oil over high heat. Sear the scaloppini in batches for 30 to 60 seconds on each side. They should be well browned on the outside and moist and slightly pink in the center. Remove from heat.
3. In the same skillet, over medium heat, add the shallot, honey, and allspice. Cook, stirring, until soft, 1 to 2 minutes.
4. Increase the heat to high and add chicken stock and lemon juice. Boil, scraping up the browned bits from the bottom of the skillet with a wooden spoon, until reduced by half.
5. Add the cream and boil until the sauce thickens slightly, about 1 minute.
6. Add balsamic vinegar and additional salt and pepper to taste. Return the sauce to a boil, then spoon over pork and serve immediately.


Joy of Cooking

Saturday, May 6, 2017

Blueberry Cornmeal Muffins

Yield: 12

2 tbsp flax seed meal
5 tbsp water 
1/4 cup unsweetened almond milk
1 tsp apple cider vinegar
1 1/2 tsp baking soda
2 tbsp maple syrup (or honey)
1/2 cup cane sugar (or coconut sugar)
1/4 cup olive oil
3/4 cup applesauce
1/4 tsp salt
1/2 cup almond meal
1 cup fine cornmeal
3/4 cup gluten-free flour
1 cup blueberries

1. Preheat oven to 350F. Line a muffin tin with paper liners, or lightly grease with coconut oil.
2. In a large bowl, combine ground flax and water and let rest for 5 minutes.
3. In a small bowl, combine almond milk with add apple cider vinegar and baking soda. Whisk to combine and set aside.
4. To the flax mixture, add maple syrup, sugar, and olive oil and whisk vigorously for 1 minute to dissolve sugar.
5. Add applesauce and salt and whisk to combine.
6. Add almond milk mixture and whisk again to combine.
7. Add almond meal, cornmeal, and flour and stir until just combined. The batter should be quite thick and scoopable.
8. Add blueberries and gently fold into the batter.
9. Scoop batter into muffin tins until almost full. There should the perfect amount for 12 muffins.
10. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean.
11. Let cool for 15 to 20 minutes in the pan. Then loosen with a butter knife and gently lift out. Let cool completely on a plate or cooling rack.
12. Can store at room temperature for several days. Freeze for long-term storage (up to 1 month).


http://minimalistbaker.com/1-bowl-blackberry-cornmeal-muffins/

Almond Coconut Chocolate Chip Cookies

Yield: 15

1 1/4 cups almond meal
1/4 cup chocolate chips
1/2 cup shredded unsweetened coconut
1/2 tsp baking powder
1/4 tsp salt 
1/3 cup coconut sugar (or turbinado sugar)
1 egg
3 tbsp coconut oil, melted
1/2 tsp vanilla extract
1/2 tsp almond extract

1. In a large mixing bowl, stir together almond meal, chocolate chips, coconut, baking powder, salt and sugar.
2. In a separate bowl, whisk the egg until uniform in colour and doubled in volume.
3. Whisk in the coconut oil, vanilla, and almond extract.
4. Add wet ingredients to dry ingredients and mix until just combined.
5. Chill in the fridge for at least 30 minutes or even overnight.
6. Preheat oven to 375F. Line a baking sheet with parchment paper. 
7. Shape dough into 1-inch ball and place on prepared baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
8. Bake until edges begin to brown, 7-10 minutes.
9. Remove from oven and let cool before serving.


http://minimalistbaker.com/almond-meal-cookies-with-chocolate-chips-and-coconut/

Friday, May 5, 2017

Sesame Lime Rice

Yield: 4 servings

1 1/2 cup brown rice
zest and juice of 1 lime
1 tbsp toasted sesame oil
2 tbsp sesame seeds

1. Cook brown rice according to package directions.
2. Once cooked, remove from heat and let cool to room temperature.
3. Add lime zest and juice, sesame oil, and sesame seeds.

Chicken Teriyaki

Yield: 3-4 servings

1 tbsp dark soya sauce 
1/2 tbsp tamari
1/2 tbsp water
2 tsp cornstarch
1 tbsp brown sugar
4 cloves garlic, finely minced
1 tbsp mirin (or cooking wine or sherry)
1 tbsp oil
4 chicken thighs
bunch green onion

1. In a large bowl, combine all ingredients except chicken and green onion. Stir to combine.
2. Marinate chicken in the mixture for at least an hour, or overnight.
3. Preheat oven to broil.
4. Using soaked skewers, alternate chicken with green onion on each skewer.
5. Place skewers on a tray, with wooden skewer sitting on the rim of the tray. Broil on each side for 4 minutes.
6. Turn oven down to 350F and bake for 10 more minutes.

Thursday, April 27, 2017

Lentil Salad with Roasted Carrots and Cumin

Yield: 3 servings

4 carrots
1 large shallot
1 tbsp fennel seeds
1 tbsp cumin seeds
1-2 tbsp olive oil
salt and pepper
3/4 cup French green lentils
1 tbsp olive oil
2 tsp ground coriander
2 tbsp cilantro, chopped
1 cup arugula
1/3 cup walnuts, chopped

1. Preheat oven to 350F. Line a baking tray with parchment paper.
2. Cut each carrot in half length-wise, and then slice on the diagonal.
3. Peel the shallots and chop into quarters.
4. Place carrots and shallots on prepared baking tray. Toss with fennel seeds, cumin seeds, olive oil, and salt and pepper. Roast for 30 minutes.
5. In the meantime, cook lentils in 2 cups of water for about 20 minutes. Drain and rinse in cold water to stop cooking.
6. To serve, in a large bowl, combine the cooked lentils, olive oil, ground coriander, chopped cilantro, arugula, walnuts, and the roasted vegetables.
7. Add some generous dollops of cashew cheese before serving. 


https://deliciouslyella.com/salad/

Cashew Cheese Sauce

Yield: 1 cup

1 cup cashews
juice of 1 lemon
1 tbsp nutritional yeast
1/4 cup water
salt and pepper

1. Combine all ingredients in a blender and process on high until totally smooth.


https://deliciouslyella.com/salad/

Snapper in Yogurt Curry

Yield: 3-4 servings

2 tbsp coconut oil, separated
2 tsp cumin seeds
1 small onion, diced
2 cloves garlic, finely minced
2 tbsp finely chopped ginger
salt and pepper
1 tsp turmeric
2 tbsp ground coriander
1 tbsp paprika
1 tsp ground cayenne pepper
1 cup water
2 cups plain yogurt (minimum 2% milk fat)
1 lb snapper (or other white fish)
1/4 cup cilantro, chopped

1. In a medium pot, heat 1 tbsp coconut oil over medium heat. Add cumin seeds and allow them to sizzle for 30 seconds.
2. Add onion and sauté for 3 to 5 minutes, or until beginning to soften.
3. Add garlic and ginger, and sauté for 1 minute.
4. Add spices and stir for 2 to 3 minutes. The spices will become slightly pasty. Turn off the heat and stir in water.
5. To prevent the yogurt from curdling, whisk 1/2 cup of the masala-water mixture into the yogurt. Pour the yogurt into the pot of masala-water and stir well with a whisk. Turn the heat to high and bring curry to a boil, whisking constantly, then reduce the heat to medium-low and simmer for 5 minutes, stirring once or twice. Set aside while you prepare the fish.
6. In a pan, heat 1 tbsp coconut oil over medium-high heat. Season the snapper with salt and pepper. Cook for 2 minutes on each side, until just barely cooked through.
7. To serve, place snapper on a plate and cover with sauce. Garnish with chopped cilantro.


http://www.thekitchn.com/tilapia-in-yogurt-and-ginger-c-142938

Chard with Cumin and Lemon

Yield: 2 servings

2 tbsp olive oil
1 tbsp cumin seeds
1 clove garlic, thinly sliced
1 lb swiss chard, chopped
zest of 1 lemon
1/4 tsp red pepper flakes
salt and pepper, to taste

1. In a large skillet, heat oil over medium heat. Add the cumin seeds and garlic and toast for 1 minute. Stir to ensure the garlic does not burn.
2. Add the chard and toss until wilted.
3. Season with lemon zest, red pepper flakes, and salt and pepper.


http://www.thedailymeal.com/recipes/saut-ed-beet-greens-cumin-lemon-zest-and-crispy-fried-garlic-recipe

Wednesday, April 26, 2017

Breakfast Cookies

Yield: 15

1 tbsp ground flax seed 
2 1/2 tbsp water
1/2 ripe banana, mashed 
2 tbsp unsweetened applesauce
1/4 cup almond butter or peanut butter (or some of each)
1/2 tsp vanilla extract
1 tbsp coconut oil, melted
2 tbsp maple syrup 
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup rolled oats
1/4 cup oat flour
1/4 cup almond meal
2 tbsp chopped walnuts or pecans
1/4 cup dried blueberries (or other dried fruit)

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 
2. In a large bowl, prepare flax egg by combining ground flax seed and water. Stir to combine and let rest for 5 minutes.
3. Add banana and applesauce and whisk thoroughly to combine.
4. Add nut butter, vanilla, coconut oil, maple syrup, cinnamon, baking powder, baking soda, and salt and whisk thoroughly.
5. Add oats, oat flour, and almond meal, and mix well until just combined. The batter will look a little wet and sticky.
6. Add nuts and dried fruit and stir until just combined. 
7. Use a tablespoon to scoop batter onto prepared baking sheet, then press down slightly with your fingers to spread out a little. The cookies will not expand much while baking, so they can be placed pretty close together. 
8. Bake for 15 to 18 minutes or until the cookies are slightly golden brown on the edges.
9. Let rest on baking sheet for 3 minutes before transferring to a cooling rack. 
10. Once completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.


http://minimalistbaker.com/blueberry-muffin-breakfast-cookies-vegan-gf/

Friday, April 21, 2017

Curry and Lime Spiced Cashews

Yield: 2 cups

2 cups cashews
1 1/2 tbsp melted coconut oil or olive oil
1 tbsp maple syrup
1 tbsp green curry paste
1 1/2 tbsp coconut sugar
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp sea salt
1 tsp lime zest

1. Preheat oven to 325F.  Line a baking sheet with parchment paper.
2. Place cashews on prepared baking sheet. Bake for 5 minutes.
3. In the meantime, in a medium bowl, add oil, maple syrup and green curry paste. Whisk thoroughly to combine.
4. Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine.
5. Add remaining spices (coconut sugar through sea salt), and toss thoroughly to combine.
6. Add back to baking sheet and bake for another 8 to 12 minutes, or until golden brown and roasted.
7. Once the cashews have cooled a bit, sprinkle with lime zest and toss to coat.
8. Store leftovers in an airtight container at room temperature for 2 to 3 weeks. Best within the first week.


http://minimalistbaker.com/curry-spiced-cashews/

Spinach Coconut Curry Sauce

Yield: 3-4 servings

2 tbsp coconut oil
2 shallots, diced
4 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp curry powder
3 cups spinach
1 1/2 cups coconut milk
1 tbsp maple syrup
salt and pepper
1 tbsp arrowroot starch
1 tbsp lime juice

1. In a large pot, heat oil over medium heat. Once hot, add shallot, garlic, and ginger. Cook for 3-4 minutes, stirring frequently, or until softened and slightly browned.
2. Add curry powder and spinach and cook for 3 to 4 minutes, stirring occasionally.
3. Add coconut milk, maple syrup, and season with salt and pepper. Bring to a boil. 
4. Remove from heat and transfer to a high-speed blender. Blend on high until pureed. Add the arrowroot starch to thicken and blend once more to fully combine. 
5. Transfer curry back to the pot and heat over medium heat until bubbling. Then reduce heat to low and cook until slightly thickened, about 5 to 10 minutes.
6. While the curry cooks, you can throw in some meat or tofu or any vegetables of choice (red pepper, sweet potatoes, squash, kale).
7. Season with lime juice before serving. 



http://minimalistbaker.com/vibrant-coconut-green-curry/

Wednesday, April 19, 2017

Lemon Garlic Chicken Drumsticks

Yield: 4 servings

3 tbsp olive oil
3 cloves garlic, minced
zest and juice of 1 lemon
1/2 cup chicken stock
1/2 tsp paprika
1/2 tsp chili flakes
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp thyme
salt and pepper
8 chicken drumsticks
1 tbsp parsley, chopped
lemon wedges, to garnish

1. In a large bowl, combine oil, garlic, lemon zest and juice, chicken stock, and all spices. Stir to combine.
2. Add the chicken to the bowl and stir to coat. Let marinate for at least one hour.
3. Preheat oven to 400F. Line a baking dish with parchment paper.
4. Place chicken and all the marinade into the prepared dish. Bake about 20 to 30 minutes, or until chicken is golden brown and fully cooked through.
5. Garnish with chopped parsley and serve warm with lemon wedges to garnish.

Red Lentil Chili

Yield: 4-6 servings

2 tbsp coconut oil
1 small onion, diced
4 cloves garlic, finely minced
1 jalapeño, finely diced 
1 red pepper, diced
1/2 zucchini, diced
1/2 tsp salt
1/2 tsp pepper
3 tbsp chili powder
2 tbsp ground cumin
1 tsp smoked paprika
1 can diced tomatoes
3 tbsp tomato paste
1 tbsp maple syrup
1 1/2 - 2 cups water or stock
3/4 cup red lentils
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1/2 cup frozen corn


1. In a large pot, heat oil over medium heat. Once hot, add onion. Sauté for 3-4 minutes, stirring frequently.
2. Add garlic, jalapeño, red pepper, and zucchini, and season with salt and pepper.
3. Add the spices, diced tomatoes, tomato paste, maple syrup, and water/stock, and stir to combine. Bring to a low boil over medium high heat.
4. Once boiling, add lentils and reduce heat to medium-low. Gently simmer for about 15 minutes, or until lentils are mostly tender. If the mixture is looking too dry and lentils are not submerged, add more water/stock.
5. Add kidney beans, black beans, and corn, and stir to combine. Cook for 5 to 10 more minutes to allow flavors to meld together. Stir occassionally.
6. Serve as is, or garnished with fresh jalapeño, cilantro, red onion, and/or avocado (optional).
7. Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. 


http://minimalistbaker.com/1-pot-red-lentil-chili/

Thursday, April 13, 2017

Broccolini Salad

Yield: 2 servings

Salad:
1 cup broccolini, finely chopped
1/2 cup carrot, grated
1/2 cup beet, grated
1 cup arugula, finely chopped
1 tbsp sunflower seeds

Dressing:
1 tsp dijon mustard
1 tbsp apple cider vinegar
1 tsp maple syrup
1 tbsp dill, finely chopped
2 tbsp olive oil
salt and pepper, to taste


1. Combine salad ingredients in a large bowl.
2. To prepare the dressing, combine dijon mustard, vinegar, maple syrup, and dill in a small bowl. Drizzle in olive oil while continuously whisking. Season to taste with salt and pepper.


http://mikaelareuben.com/recipes/broccolini-slaw/

Tofu Scramble with Kale and Sweet Potato Hash

Yield: 4 servings

1 large block extra firm tofu 
3 sweet potato, sliced into rounds
1 red onion, sliced into wedges lengthwise
4 tbsp olive oil, separated
1 tsp maple syrup
1/2 tsp dried basil
salt and pepper
1/8 tsp ground turmeric
2 tbsp fresh parsley, chopped
1 large bundle kale, chopped

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top (such as a cast iron skillet) to press out excess moisture.
3. Toss sweet potatoes and red onion with 2 tablespoons of oil, maple syrup, basil, and a pinch each salt and pepper. Toss to coat. Bake about 25 to 35 minutes, stirring at least once, until sweet potatoes are fork tender and onions are brown and caramelized. Remove from oven and set aside.
4. While vegetables are roasting, place pressed tofu in a bowl and use two forks to crumble into small pieces. 
5. When potatoes and onions are almost done cooking, heat a large skillet over medium-high heat. Once hot, add 1 tablespoon of oil and tofu. Sauté for 5 minutes, stirring occasionally, to dry and brown the tofu. Season with turmeric, fresh parsley, and a healthy pinch each salt and pepper. Remove from skillet and set aside.
6. Add remaining 1 tablespoon of oil to the skillet and add kale. Season with a healthy pinch each salt and pepper and toss to coat. Sauté, stirring frequently, to wilt the kale, about 3 to 4 minutes.
7. To serve, divide the kale between 4 serving plates, top with roasted sweet potatoes and onion, then tofu. For extra flavour, season with hot sauce and serve with a generous spoonful of hummus (optional).
8. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days. 


http://minimalistbaker.com/roasted-sweet-potato-kale-breakfast-hash/

Tuesday, April 11, 2017

Peanut Butter Cookie Bites

Yield: 16 balls

Peanut Butter Centers:
1/4 cup rolled oats
2 pitted dates
1 cup almond meal
1/2 cup peanut butter

Outer Layer:
10 pitted dates (deglet nour or medjool)
1/2 cup rolled oats
1/2 cup dark chocolate chips
3 tbsp peanut butter

1. Start by making the peanut butter centers. Add the oats to the food processor and process until only small pieces remain.
2. Add dates and process again until only small bits remain.
3. Add almond meal and peanut butter to the food processor and pulse until the mixture forms a loose dough.
4. Scoop small handfuls of dough and form into small balls, about 1 teaspoon. Place on a parchment lined cookie sheet and pop in the freezer to harden for 15 minutes.
5. Next, prepare the outer layer by pulsing dates in the food processor until only small pieces remain.
6. Add oats, chocolate chips, and peanut butter and mix until well combined. All pieces should be consistently small, but the mixture should not be overly processed.
7. Scoop out about 1 tablespoon of the outer layer mixture and flatten into a disc. Place a peanut butter center on top, and carefully form the outer layer around it. Place back on cookie sheet and pop back in the freezer for 15 minutes to set.
8. Will keep fresh in an air-tight bag or container for up to a week. Store in fridge or freezer to keep for longer.


http://minimalistbaker.com/peanut-butter-stuffed-no-bake-cookie-bites/

Quinoa Gado Gado Bowl

Yield: 2 servings

1/2 cup white or red quinoa
1 cup water
1 cup green beans, trimmed
1/2 red bell pepper, thinly sliced
3/4 cup bean sprouts
2/3 cup red cabbage, thinly shredded 
2 carrots, thinly sliced or grated
to garnish: chopped cilantro, lime wedges, red pepper flake

1. In a small pot, combine quinoa and water, and bring to a low boil. Then reduce heat to a simmer, cover, and cook for about 15 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork, remove lid, and remove from heat.
2. Meanwhile, blanch green beans until just tender, about 4 minutes, then place in a bowl of ice water to stop them from cooking. Set aside.
3. To serve, divide quinoa between two serving bowls and top with green beans, red bell pepper, bean sprouts, cabbage, and carrots. Serve with any additional toppings, crispy tofu, and spicy peanut sauce.
4. Store leftovers separately in the refrigerator up to 4 to 5 days.


http://minimalistbaker.com/quinoa-gado-gado-bowl-30-minutes/

Spicy Peanut Sauce

Yield: 1/2 cup

1/3 cup peanut butter (or almond butter or cashew butter)
2 tbsp tamari 
1 tbsp maple syrup 
2 tbsp lime juice
1 Thai red chilli, minced (or 1/4 tsp red pepper flake)
3 tbsp water to thin

1. Add peanut butter, tamari, maple syrup, lime juice, and chilli to a small mixing bowl. Whisk to combine.
2. Add water 1 tablespoon at a time until a semi-thick but pourable sauce is formed.
3. Store leftovers in the fridge for one week.


http://minimalistbaker.com/quinoa-gado-gado-bowl-30-minutes/

Thursday, April 6, 2017

Vegan Alfredo Sauce

Yield:

3 tbsp olive oil
4 large cloves garlic, minced
1/4 cup arrowroot powder
1 3/4 - 2 cups unsweetened plain almond milk
1/2 tsp salt
1/2 tsp pepper
4-6 tbsp nutritional yeast
1/2 tsp garlic powder
3/4 tsp red pepper flake

1. In a large skillet over medium heat, heat olive oil.
2. Add garlic, stirring quickly to ensure it doesn’t burn.
3. Reduce heat to medium-low and add arrowroot powder. Whisk to combine. Cook for about a minute.
4. Add a 1/4 cup of almond milk at a time until about 2 cups have been added, whisking after each addition to prevent clumps. Cook for 2 minutes.
5. Transfer to a blender and add salt, pepper, nutritional yeast, garlic powder, vegan parmesan cheese, and red pepper flake, and blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed - it should taste pretty cheesy and salty.
6. Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.
7. Leftovers keep covered in the refrigerator for up to a few days, though best when fresh.


http://minimalistbaker.com/30-minute-vegan-alfredo-vegan-gf/

Nut Butter Blondies

Yield: 16 bars

3/4 cup coconut sugar
1 tsp baking soda
1/4 tsp salt
2 eggs
2 tsp vanilla extract
1 cup nut butter
1/3 cup dark chocolate, roughly chopped (or chocolate chips)

1. Preheat oven to 325F. Line an 8x8 square pan with parchment paper.
2. In a small bowl, combine coconut sugar, salt, and baking soda.
3. In a large bowl, whisk eggs and vanilla extract together.
4. Add the nut butter to the egg mixture, and stir thoroughly to combine. The dough will be very thick.
5. Add the coconut sugar mixture and fold together.
6. Add about half of the chopped chocolate, using your hands if necessary to incorporate.
7. Press the dough into the prepared pan. Sprinkle the remaining chocolate over the top and press each piece slightly into the dough. Sprinkle with a pinch of flaky sea salt and place in the oven.
8. Bake for 25-30 minutes until the blondies are golden brown.
9. Remove from the oven and let cool in the pan completely before cutting.


https://www.mynewroots.org/site/2015/02/chocolate-chunk-nut-butter-blondies/

Tuesday, April 4, 2017

Crispy Tofu

Yield: 2-3 servings

1 lb extra firm tofu
1/4 tsp salt
optional: 1 tsp desired seasoning (eg curry powder, chili powder, tamari, tandoori spice, etc.)
1 tbsp coconut oil

1. Preheat oven to 375F.
2. Wrap the tofu in an absorbent towel and set something heavy on top to press out extra moisture. Let press for at least 5 minutes.
3. Unwrap tofu and cut into small cubes, approximately 1x1x1 cm.
4. Place cubes in a medium mixing bowl. Season with salt and desired seasoning, if using.
5. Heat a large oven-safe metal or cast iron skillet over medium heat. Once hot, add the oil and the seasoned tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown.
6. Transfer skillet to oven to bake for about 15 minutes, or until the tofu is firm to the touch and has begun to dry out and crisp up. 
7. Best when fresh, but can be stored in the refrigerator up to 3 days. Reheat in a 375F oven until very hot.


http://minimalistbaker.com/quick-easy-crispy-tofu/

Halibut with Sweet Garlic Tomato Sauce

Yield: 2 servings

Tomato Sauce:
2 tbsp olive oil
1/2 red onion, diced
2 cloves garlic, finely minced
2 tomatoes, diced
1 tbsp maple syrup
salt and pepper

Halibut:
350g halibut 
1 tbsp olive oil
1 tsp maple syrup
1/2 cup fresh basil, finely chopped
salt and pepper


Tomato Sauce:
1. In a small pot, heat olive oil over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and for 1-2 minutes.
3. Add tomatoes and cook down for 7-8 minutes.
4. Add maple syrup and season with salt and pepper. Stir to combine. Remove from heat.

Halibut:
1. Cut the halibut into 2x1 inch pieces.
2. In a large pan, heat olive oil over medium-low heat. Add the maple syrup and a pinch of salt and pepper, and heat for about 1 minute.
3. Add basil to pan and sauté for 1 minute.
4. Add halibut to the pan and turn with tongs to coat all sides of the fish with basil and sauce. Season each piece of fish with salt and pepper.
5. Increase the heat to medium and cook the fish for about 5-6 minutes, depending on the thickness, until the fish is not translucent anymore and appears firm and flakey.
6. Put half the tomato sauce on a plate and place half of the fish on top of the sauce. Garnish with a piece of basil.


http://mikaelareuben.com/recipes/halibut-with-sweet-garlic-tomato-sauce/

Black Bean Brownies

Yield: 12

2 flax eggs (2 heaping tbsp ground flax + 6 tbsp water)
1 3/4 cups black beans, well rinsed and drained
3 tbsp coconut oil, melted
3/4 cup cocoa powder
1/4 tsp sea salt
1 tsp vanilla extract
1/4 cup turbinado sugar
1/4 cup cane sugar
1 1/2 tsp baking powder
optional: chopped walnuts, chocolate chips

1. Preheat oven to 350F.
2. Lightly grease a standard size muffin pan (not mini). 
3. In a small bowl, prepare flax eggs by combining ground flax and water and let rest for a few minutes.
4. Add remaining ingredients, except any optional additions, to a blender or food processor. Puree about 3 minutes, scraping down sides as needed. The mixture should be pretty smooth, slightly less thick than chocolate frosting but nowhere close to runny.
5. Add any optional toppings if using. Stir to combine.
6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon.
7. Bake for 25 to 28 minutes or until the tops are dry and the edges start to pull away from the sides. 
8. Remove from oven and let cool for 30 minutes before removing from pan. They are very tender, so remove gently with a fork. 
9. Store in an airtight container for up to a few days on counter or in refrigerator.


http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/

Sunday, April 2, 2017

Spicy Bulgur and Beans

Yield: 4 servings

1 cup bulgur
2 cups water
zest and juice of 1 lemon
salt and pepper
1 tbsp olive oil
2 cloves of garlic, finely minced
1 fresh red chilli, finely sliced
1 can cannelloni beans

1. In a medium pot, bring the bulgur and water to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
2. Finely grate in the lemon zest and squeeze in the juice. Season to taste with salt and pepper.
3. Drain and rinse cannelloni beans.
4. Heat olive oil in a frying pan over medium-high heat. Add the garlic and chilli and cook for 1 minute, or until softened.
5. Add cannelloni beans and the cooked bulgur. Stir well to coat.



http://www.jamieoliver.com/recipes/pork-recipes/grilled-pork-chops/

Spiced Roasted Broccoli

Yield: 4 servings

2 broccoli crowns
2 tbsp olive oil
1 tsp garam masala
1 tsp garlic powder
1/2 tsp chilli powder
salt and pepper, to taste

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Cut the broccoli into florets. Place in a large bowl.
3. In a small bowl, combine the garam masala, garlic powder, chilli powder, and salt and pepper. Toss over broccoli and stir to coat.
4. Add the oil and mix well.
5. Spread as a single layer on prepared pan. Roast for 10 to 15 minutes stirring once halfway through. 


http://krithiskitchen.blogspot.ca/2013/04/spicy-oven-roasted-broccoli-indian.html

Saturday, April 1, 2017

Cilantro Lime Chicken

Yield: 4 servings

1/4 cup olive oil
3 cloves garlic, finely minced
1/4 cup fresh cilantro, finely chopped
2 tbsp lime juice
1 tsp red chili flakes
1 tsp cumin
salt and pepper
2 lbs chicken breast or thighs
fresh cilantro, for garnishing
lime wedges, for garnishing

1. In a medium bowl, whisk together the olive oil, garlic, cilantro, lime juice, red chili flakes, cumin, and season with salt and pepper to taste.
2. Add the chicken to the cilantro mixture, and let marinate in the refrigerator 1 to 2 hours.
3. Preheat the oven to 375F. Line a baking sheet with parchment paper. 
4. Place chicken on prepared sheet and bake for 20 to 30 minutes, or until the chicken is cooked through.
5. Garnish the chicken with fresh cilantro and serve with lime wedges.


https://paleoleap.com/cilantro-and-lime-chicken/

Cod Piccata

Yield: 4 servings

1 1/2 pounds cod
1/2 cup almond flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp chili powder 
3 tbsp olive oil
1 cup chicken broth
1/4 cup lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley

1. Cut the cod into 6 pieces. Rinse and pat dry with paper towel.
2. In a medium bowl, mix together almond flour and spices.
3. Dredge each piece of cod thoroughly in the flour mixture until well coated.
4. In a large skillet, heat the oil over medium high heat. Add the cod pieces and brown well, about 3 minutes per side. Remove from pan and let rest on a plate while preparing the sauce.
5. In the same pan, add chicken broth, lemon juice, and capers. Let simmer until sauce has been reduced by half.
6. Add parsley and remove from heat.
7. Plate the cod, and pour the sauce over to serve. 



https://elanaspantry.com/cod-piccata/

Friday, March 31, 2017

Orange Roasted Carrots

Yield: 4 servings

2 lbs carrots
2 tbsp coconut oil, melted
3 tbsp honey or maple syrup
2 cloves garlic, minced
zest of one orange
juice of half an orange
salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Cut the carrots into quarters lengthwise, and then into batons approximately 2 inches long.
3. In a large bowl, combine the coconut oil, honey or maple syrup, garlic, orange juice and zest, and salt and pepper. Toss carrots in the mixture to coat.
4. Lay the carrots in a single layer on the baking sheet. Roast for 30 minutes or until the carrots are fork-tender. Serve warm.


http://www.aspicyperspective.com/honey-butter-roasted-carrots/2/


Wednesday, March 29, 2017

Turkish Lentil Soup

Yield: 4 servings

2 tbsp coconut oil
1 large onion, diced
1 large carrot, diced
4 cloves garlic, finely chopped
2 tbsp tomato paste
1 tsp ground cumin
1/8 tsp cayenne pepper
1 cup red lentils
4 cups vegetable broth
1 cup water
salt and pepper, to taste

1. In a large pot, melt coconut oil over medium heat.
2. Add onion, carrot, and garlic, and sweat with a pinch of salt until onions are translucent, 5 to 8 minutes.
3. Add tomato paste, cumin and cayenne. Stir to combine.
4. Add lentils, broth, and water, and bring to a boil.
5. Lower heat and simmer, uncovered, until vegetables are tender and lentils begin to fall apart, about 20 minutes.
6. Remove pot from heat and use an immersion blender to blend soup until it is creamy but not completely puréed.
7. Add salt and pepper to taste, and serve with a lemon wedge to garnish, if desired.