Ingredients:2 cups broccoli florets, rough chopped1/4 cup chicken broth2 cups Crimini mushrooms, sliced1/2 cup fat free plain yogurt1 clove garlic, minced1 tablespoon olive oil1/3 cup chopped onion4 tablespoons Parmesan cheese, shredded2 tablespoons parsley, minced4 tablespoons light sour cream1 teaspoon thyme4 large Yukon gold potatoesCourse: side dish
Ingredients:1/2 cup bulgur2 smalls cucumbers1 bunch of flat leaf parsley1/2 lemon juice from a lemon3 tablespoons of olive oilSalt2 medium tomatoesCourse: side dishCuisine: Middle Eastern
Ingredients:1 large butternut squash6 carrots diced2 ears of corn1 bunch of fresh sage chopped5 cloves of garlic1 bunch Large of kale roughly chopped30 ml/2tbsp olive oil1 medium onion diced1 red bell pepper dicedSalt and pepper to taste6 cups of waterCourse: soup
Ingredients:1 bay leaf1/2 teaspoon ground caraway1/2 teaspoon caraway seedssome chili flakescorn flour1/2 of large cucumber or 1 cucumber (cut into medium chunks)1 large onion (finely chopped)1/2 of a bunch of parsley (whole)8 medium potatoes (quartered)1 red pepper (medium chunks)salt to taste1 tablespoon sweet paprikasome tomato paste to tasteCourse: lunch,main course,main dish,dinner
Ingredients:1 1/2 pounds kale, larger stems removed, and leaves chopped (can substitute 1/4 cup olive oil3 garlic cloves, thinly sliced1/4 teaspoon crushed red pepper14 ounces can of diced tomatoes15 ounces can of white beans, drained and rinsed2 cups vegetable brothSalt and pepperGrated ParmesanCourse: lunch,soup,main course,main dish,dinner
Ingredients:5 c shredded green cabbage3 c shredded kale1 c celery, chopped3/4 c scallion, chopped2 c carrot, choppedDressing1/4 c red wine vinegar1/2 t dry mustard1 t agave nectar1/4 t salt3 T olive oilCourse: side dish
Ingredients:1 cup asparagus cut into few inch pieces1 avocado1 garlic clove minced1/2 teaspoon honey or agave1/2 Juice of lemon2 tablespoons olive oil1 cup quinoa1/2 teaspoon salt1 teaspoon Italian herb seasoning2 shallots1/2 cup sun dried tomatoesCourse: salad
Ingredients:1 cup of instant barley2 zucchini2 cloves garlic2 carrots½ cup Italian parsley¼ red onion1 cup chickpeas½ tsp. salt½ tsp. black pepper½ tsp. turmeric½ tsp. curryJuice of ½ lemon¼ cup olive oil4 whole wheat pita pockets3.5 oz crumbled feta
Ingredients:1 small pinch baking powder2 mediums hot chillies, minced1 teaspoon cinnamon powder1/4 cup chopped coriander2 teaspoons cumin seeds6 curry leaves1 tablespoon garlic, minced1 tablespoon lemon juice or to taste1 1/2 cups mung beans1 teaspoon mustard seedsSalt to tasteSugar to taste1 tablespoon sunflower oil1 medium tomato, chopped1/2 teaspoon turmericCourse: lunch,main course,main dish,dinnerCuisine: Indian,Asian
Ingredients:1/4 pound of Skinless Chicken Breast1 chicken stock cube2 medium Mangos (Or canned mango slices)1 tablespoon Dry pepper (Chili flakes)1.5 Tablespoon Suya seasoning mix1 cooking spoon of vegetable oilCourse: lunch,main course,main dish,dinner