Food Recipes 7

Ingredients for 20 servings 1.25 cup chopped carrots (about 1 large) 0.63 cup pecans 0.63 cup coconut flakes 1.25 cup oats (rolled or quick) 0.63 cup medjool dates (about 5) 0.31 cup cashew butter (or nut butter of choice) 1.88 teaspoons ground cinnamon 0.63 teaspoon ground nutmeg 0.42 cup shredded coconut (for rolling) Instructions Add the carrots into a food processor and blend until finely chopped. Transfer to a bowl. Return the bowl of the food processor back onto the base and add the pecans and coconut. Pulse to form a sandy texture. Add the oats and dates and process again until a sand texture has formed. Add the remaining ingredients and blend until a dough comes together. Shape the dough into tablespoon-sized balls. Repeat until all of the mixture has been used. Place the shredded coocnut in a shallow dish and roll each ball in the coconut to coat it. Place balls in an airtight container and store in the fridge for 1 - 2 weeks. Recipes Source :  Click Here

Ingredients 16 oz. Brussels sprouts 3 Tbsp olive or avocado oil 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 3 garlic cloves minced 1/4 cup grated Parmesan cheese 1/4 cup Italian seasoned breadcrumbs Instructions Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Trim ends of Brussels sprouts. Wash and dry with paper towel. Place Brussels sprouts in a medium mixing bowl. Add oil and garlic. Season with salt and pepper. Toss gently to coat. Add Parmesan cheese and breadcrumbs to Brussels sprouts and gently stir. Place all Brussels sprouts on prepared baking sheet. Spread evenly into one layer. Bake on center rack in preheated oven for 25 to 30 minutes OR until the vegetables are golden brown. Recipes Source :  Click Here

Ingredients 12 ounces rotini pasta or other short cut pasta 1 ripe avocado peeled, stone and chopped 1 cup cherry tomatoes halved 1 cup frozen corn thawed Fresh basil for serving Dressing 2 ripe avocados peeled and cored 1 cup baby spinach 1/2 cup almond milk Juice of 1 lemon 1 garlic clove Salt and pepper to taste 1 tablespoon extra-virgin olive oil Instructions In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well. You can thaw the frozen corn in the pasta cooking water in the last 3-4 minutes of cooking time. To make the avocado dressing, combine the avocados, spinach, almond milk, olive oil, lemon juice and garlic to a blender or food processor. Season with salt and pepper. With the motor running, add olive oil slowly until dressing is emulsified, smooth and creamy. In a large bowl, toss the pasta with the dressing, tomatoes, corn and avocados. Garnish with fresh basil and serve imm...

INGREDIENTS 1 cup crushed tomatoes 1 Tablespoon extra virgin olive oil 1/4 teaspoon apple cider vinegar 1 teaspoon minced garlic 1 Tablespoon fresh basil, about 3-4 large leaves, sliced , plus more for garnish 1 teaspoon herbs de Provence spice mix 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon chili powder 1 medium sweet or red onion,, sliced 1-2 large zucchini, (about 1 1/2 cups slices, sliced) 1 large Japanese eggplant, (about 3 cups slices, sliced) 3 large fresh tomatoes, (roma is best; about 3 cups slices, sliced) INSTRUCTIONS Preheat oven to 350F. Lightly grease a 6"x9" baking dish and set aside. (see notes for baking in an 8"x8" square pan) In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan. Stack the veggie slices in alternating patters (e.g...

Ingredients Buffalo chickpea sauce: 1 tbsp vegetable oil 1 medium-sized onion chopped 2 cloves of garlic minced 1 bell pepper chopped 1 1/2 cups cooked chickpeas (or one 15 oz can, drained and rinsed) 1/2 cup tomato sauce (passata) 3 tbsp hot sauce (or more to taste) 2 tbsp plant-based milk 1 tbsp balsamic vinegar 1 tsp onion powder 3/4 tsp coconut sugar (or brown sugar) 1/2 tsp garlic powder 1/2 tsp smoked paprika 1/2 tsp ground cumin Sea salt & black pepper to taste Chili powder to taste Tortillas: 10 small tortillas (gluten-free if needed) about 14 cm in diameter Dipping Sauce (optional): vegan cheese sauce (or your favorite dipping sauce) Instructions Using a fork, roughly mash the chickpeas in a bowl. Heat oil in a pan/skillet over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute. Add all other sauce ingredients + chickpeas to the pan and bring the mixture to a boil. Let simmer on low heat f...

Ingredients 15 ounces chickpeas cooked and drained 1/2 cup grated zucchini 1/2 cup grated carrot 1/4 cup minced onion 1/2 tbsp Italian seasoning 1 tsp sea salt 1-2 cloves garlic to taste or sub 1/2 tsp garlic powder black pepper to taste 1/4 tsp paprika 2 large eggs 1 tsp olive or avocado +extra for cooking 1/2 cup oat flour or your favorite breadcrumbs Instructions Take shredded zucchini and carrots. Put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini & carrots with towel squeeze a few times to help drain out some of the moisture. In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. Mixture should be wet but scoop able.  Heat cooking oil in a large pan over medium high heat. Using heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit. Cook an additio...

ingredients for the tacos: 3 cups Best Ever Mexican Black Beans (click link for recipe) 3/4 cups Mexican cheese blend 12 corn tortillas 4-6 tablespoons vegetable oil, divided for the sauce: 2 avocados 1/2 bunch cilantro, thick stems removed 3 limes, juiced 1 jalapeno, seeded if desired 1/3 cup olive oil 1 teaspoon taco seasoning 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons water instructions Make the Sauce: Add all ingredients in a blender. Blend until smooth. Make the Tacos: Heat 2-3 tablespoons of oil in a skillet over medium-high heat. Add two tortillas to the skillet and allow them to heat in the oil for about 10 seconds. Cover one side of each tortilla with 1/4 cup of beans, and top beans with 1 tablespoon Mexican Cheese Blend. Using a spatula, carefully fold the tortilla in half, on top of itself and press down with the spatula to shape the taco. Cook 3-4 minutes, then using a spatula flip the tacos and cook an additional 3-4 minutes, until browned and crispy. Continue the ...

INGREDIENTS 1 small head cauliflower, cut into bite-sized florets 1 large sweet potato, diced into ½-inch cubes 1 tablespoon olive oil 1 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon dried oregano ½ teaspoon Kosher salt 1 lime, juiced 1 14-ounce can black beans, drained & rinsed chipotle lime cashew crema: ¼ cup roasted unsalted cashews 1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce) 1 clove garlic ½ teaspoon chili powder ½ teaspoon smoked paprika ½ teaspoon ground cumin ¼ teaspoon Kosher salt ½ cup water 1 lime, juiced mashed avocado: 1 medium avocado 1 lime, juiced ½ teaspoon Kosher salt for taco assembly: charred corn tortillas (see Recipe Notes) chopped cilantro lime wedges INSTRUCTIONS Preheat the oven to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside. Prep the veggies: Place the...

INGREDIENTS 2 cups broccoli, grated 3 large zucchini, grated and drained 6 large carrots, grated 1 onion, diced and sautéed (optional) 1 cup corn kernels 5 eggs 2 tsp salt 1/2 tsp pepper 1/2 cup breadcrumbs, I used panko 1/2 cup flour 1/2 tsp baking powder 1/2 cup Parmesan cheese, grated oil for pan INSTRUCTIONS Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick. Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible! Set the drained zucchini aside. MAKE THE CAKES In a large bowl, mix flour, baking powder, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture. Crack eggs into a small bowl, giv...

ROASTED VEGETABLE PENNE PASTA INGREDIENTS 2 medium zucchini 1 medium eggplant 2 pints grape tomatoes 1/4 cup extra virgin olive oil 1 cup + 2 tablespoons Parmesan cheese (grated and divided) 3 cloves garlic, grated 1 pound dry penne pasta salt and pepper, to taste INSTRUCTIONS Preheat oven to 400°.  Prepare 2 cookie sheets by lining them with parchment paper. Wash vegetables well.  Dry and cut into bite size pieces, about 1/2". Separate veggies between two pans and sprinkle with salt and pepper.  Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes.   Once your vegetables start to brown around the edges they are done. Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil.  Add pasta and a handful of salt.  Cook according to package directions (approximately 7-10 minutes).  Remove from heat when pasta is al dente.  Drain.  Pour pasta into a...

Crispy Buffalo Chicken Salad with Cilantro Ranch {Paleo, Whole30, Keto} #salad recipes with chicken lunches Ingredients salad: 3 cups chopped romaine or salad greens 3 Celery stalks chopped 1/2 cup shredded cabbage 1 cup Shredded carrots 1 large Avocado sliced Thinly sliced red onion optional chicken: 1 lb chicken tenderloins 1 large egg whisked 3/4 cup blanched almond flour 1/4 cup tapioca flour or arrowroot 1 and 1/4 tsp fine grain sea salt 1/8 tsp black pepper 1 tsp onion powder 1/2 tsp garlic powder 1/4 cup coconut oil or avocado oil for frying 1/3 cup Franks original hot sauce 1/4 cup ghee melted Additional cilantro for garnish dressing: 1/2 cup homemade mayo or purchased paleo mayo 3 Tbsp coconut milk 1/2 tsp garlic powder 1/2 tsp onion powder 2 Tbsp cilantro minced 1 tsp dried chives 1/4 tsp dried dill 1 tsp fresh lime juice 1/8-1/4 tsp salt or to taste Instructions Whisk all the dressing ingredients together in a bowl until nice and smooth, then cover and refrigerate until read...

Our Favorite Lemon Herb Couscous Salad PREP 10 mins COOK 10mins TOTAL 20mins #Clean Lunches ingredients 1 1/2 cups dried Israeli couscous, also called pearl couscous Salt and fresh ground black pepper 1/4 cup extra-virgin olive oil 1 teaspoon Dijon mustard 1/2 teaspoon honey 1 teaspoon finely grated lemon zest 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste 1 medium English cucumber, diced 1 large tomato, diced 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint 1/4 cup chopped walnuts, toasted 1/4 cup raisins, we love golden raisins DIRECTIONS Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain. While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well. Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for ...

Vegetarian Lentil Tortilla Soup This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes! Recipe yields approx, 6 cups of soup. #vegetarian recipes healthy crockpot clean eating COURSE MAIN DISH CUISINE MEXICAN KEYWORD VEGETARIAN LENTIL TORTILLA SOUP PREP TIME 10 MINUTES COOK TIME 15 MINUTES TOTAL TIME 50 MINUTES SERVINGS 6 SERVINGS CALORIES 284 KCAL AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS  Ingredients 1 cup diced onion 1 tsp avocado oil (or olive oil) 1 bell pepper diced 1 jalapeno pepper diced 2.5 cups vegetable broth (or chicken broth if needed) 15 oz canned tomato sauce or crushed tomatoes 1/2 cup mild or medium salsa verde (or your favorite salsa!) 1 TBSP tomato paste 15 oz can black beans (drained + rinsed) 15 oz can pinto beans (drained + rinsed) 1 cup corn (fresh, canned, or frozen) 3/4 cup dried red lentils 1/2 tsp chili powder 1/2 tsp garli...