Category: Uncategorized

Ingredients:

• •2 carrots, cut into thin pieces
• 2 lbs boneless chicken breasts, cut into strips
• •3 tbsp cider vinegar
• •2 tbsp corn starch (+ 2 tbsp water mixed together)
• •2 tbsp cornstarch
• •1 cup edamame
• •1 beaten egg
• •½ cup flour
• •1 medium size onion, cut into strips
• •1/4 cup pineapple juice (optional if available)
• •2 tbsp soy sauce
• •3 tbsp sugar
• Vegetable Oil
• •1 cup of water

Course: lunch,main course,main dish,dinner

Cuisine: Chinese,Asian

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Ingredients:

• 2 pounds Boneless, Skinless Organic Chicken Breast
• 1/4 cup Garlic Olive Oil (Trader Joe's has a great one, most markets carry it these days)
• 1/2 cup Lemon Juice (You can juice 3 lemons if you have them handy, I usually reach
• 2 teaspoons Tumeric (Yes it will make your hands turn yellow, you can wear gloves if you wish. Not only is Tumeric know for a wide range of
• Salt and Pepper to Taste
• Chopped Cilantro or Italian Parsley for garnish

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Ingredients:

• 1/2 Tablespoon chili powder
• 2 tablespoons coconut oil
• 1 teaspoon cumin
• 3 small-to-medium eggplants
• 1 cup fire roasted diced tomatoes (canned)
• 1/2 tablespoon • Garam Masala
• 1/2 teaspoon garlic
• 1 teaspoon • Ground coriander
• 1/2 Tablespoon lemon juice
• 1/4 teaspoon red pepper flakes
• 1/2 cup sweet potato puree (canned or homemade)
• 1 tablespoon turmeric

Course: side dish

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Ingredients:

• 3 bell peppers – any color – sliced
• 1/2 teaspoon black pepper
• 1 pound 12oz – can crushed tomatoes
• 1 tablespoon capers
• 1/2 cup fresh basil – chopped
• 1/2 cup fresh parsley – chopped
• 1 clove garlic
• 1 jalapeño pepper – sliced – with seeds
• 4 tablespoons Olive Oil
• 1/2 cup olives – pitted – any color
• 1 large onion – sliced
• 1 tablespoon dried oregano
• 1/2 teaspoon red pepper flakes
• Romano Cheese for grating
• 3 fresh tomatoes – quartered

Course: sauce

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Ingredients:

• 2 avocados, fairly soft, peeled and pit removed
• 1 tablespoon lime juice
• ¼ teaspoon white wine vinegar
• ½ red onion, minced
• 1 Serrano pepper, minced
• 2 tablespoons chopped cilantro
• 1 roma tomato, pulp removed, then diced
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1/8 teaspoon cumin
• 1/8 teaspoon garlic powder

Course: antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread

Cuisine: Mexican

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Ingredients:

• 1 Red Bell Pepper- diced
• 1 Medium Onion- Cut into wedges
• 6 Garlic Cloves, Peeled and smashed
• 1 tsp. Fresh Rosemary- minced
• 1 tsp. Quick Cooking Tapioca
• ½ tsp. Lemon Zest
• ¼ Cup Low Sodium Fat-Free Chicken Broth
• 1 ½Lbs. Boneless, Skinless Chicken Thighs (I used 4-and had no left overs)
• 1 14 oz Can Cut Artichoke Hearts- Drained
• 1 tsp. Fresh Lemon Juice
• Salt & Pepper to taste
• 2 servings Rigatoni Pasta

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Ingredients:

• •2 tbsp apple cider vinegar (or vinegar + 1 tsp sugar)
• •1/2 tsp garlic powder
• •1 tbsp olive oil (extra-virgin if available)
• •1 tbsp orange juice (or apple juice)
• •1 tsp paprika (or chili powder)
• •1 cup cubed fresh pineapple (about 8 ounces), divided
• •1/3 red bell pepper, thinly sliced
• •1/4 red onion, thinly sliced
• •1/2 tsp salt
• •1/2 Serrano pepper, seeded (or habanero)
• 3/4 pound skinless, boneless chicken breast halves, cut into cubes
• •1 (5-ounce) package fresh spring mix of spinach, baby lettuce, and radicchio

Course: lunch,main course,main dish,dinner

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Ingredients:

• 1/2 teaspoon freshly-ground black pepper
• 3 Brinjal large size
• 4 cloves of garlic- minced
• 3 tablespoons Lemon Juice
• 1/4 cup extra-virgin olive oil
• Fresh Parsley/Coriander leaves chopped for garnish
• salt, to taste
• 1/4 cup tahini

Course: side dish

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Ingredients:

• 150 gm organic tofu
• 1 tsp pure coconut oil
• 1/2 tsp cumin seeds
• 1/2 onion, finely chopped
• 1 tomato, chopped
• 1/4 tsp turmeric
• 1 red chilli, finely chopped (optional)
• Handful of rocket leaves
• Salt and pepper, as per taste

Course: morning meal,brunch,breakfast

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Ingredients:

• 3 cups diced carrots
• 1 onion
• 8.5 oz coconut milk
• curry powder
• some fresh cilantro
• fresh ginger
• 1 tbsp ghee
• 1 1/4 cups dried red lentils
• 5 cups low sodium vegetable broth

Course: lunch,soup,main course,main dish,dinner

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