6:45:00 AM
Ingredients Tofu Bowl 2 cups cooked brown rice 1 cups shredded carrots 2 cups spinach leaves 2 cups broccoli florets 2 teaspoons ...
Ingredients
Tofu Bowl
2 cups cooked brown rice
1 cups shredded carrots
2 cups spinach leaves
2 cups broccoli florets
2 teaspoons olive oil or additional sesame oil, divided
1 cup chickpeas (drained and rinsed, if using canned)
salt/pepper
16 oz extra firm tofu, pressed and drained
Peanut sauce
1-2 tablespoons toasted sesame oil
¼ cup low sodium soy sauce
¼ cup 100% pure maple syrup
2 teaspoons chili garlic sauce
¼ cup creamy or crunchy peanut butter
Instructions
Full recipe from : yummly.co
Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add ½ of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
To assemble, divide the brown rice among 4 bowls, top each bowl with ¼ cup shredded carrots, ½ cup spinach leaves, ¼th broccoli, ¼ cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.
Gardener
8:07:00 AM
Ingredients 3-4 chicken breasts 1 1/2 c. BBQ sauce, divided 3 hearts of romaine, chopped 1 c. frozen corn, thawed 1 can black bean...
Ingredients
3-4 chicken breasts
1 1/2 c. BBQ sauce, divided
3 hearts of romaine, chopped
1 c. frozen corn, thawed
1 can black beans, drained and rinsed
5-6 green onions, chopped
1 c. shredded cheddar cheese
1-2 c. tortilla chips, crunched up into pieces
Creamy BBQ Dressing:
1 c. mayonnaise
1/3 c. milk
1/3 c. buttermilk
2 Tbsp. fresh cilantro, finely chopped
1 Tbsp. lime juice
1 tsp. white vinegar
1 tsp. granulated sugar
1 garlic clove, finely minced
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. ground cumin
1/4 to 1/2 cup BBQ sauce
Instructions
Full recipe from : yummly.co
In a plastic bag, combine chicken and 1 c. BBQ sauce. Seal tightly and refrigerate for at least an hour. Remove chicken from bag, discard marinade, and grill chicken on BBQ grill until cooked through. Use remaining BBQ sauce to slather over chicken while grilling. Remove from heat cut chicken into slices of cubes. Set aside.
In a large serving bowl, toss romaine with corn, black beans, and green onions. Top with shredded cheese and tortilla chips. Serve with Creamy BBQ Dressing (See below).
For the dressing, combine all the ingredients together and whisk vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.
Gardener
9:05:00 PM
INGREDIENTS 16 ounces Orzo pasta 1 tablespoon olive oil 3 cups baby spinach 2 teaspoons minced garlic 1 cup Italian Vinaigrette 2...
INGREDIENTS
16 ounces Orzo pasta
1 tablespoon olive oil
3 cups baby spinach
2 teaspoons minced garlic
1 cup Italian Vinaigrette
2 cups cherry tomatoes, sliced in half
1-1/2 cups feta cheese
INSTRUCTIONS
Full recipe from : yummly.co
Cook Orzo pasta according to package directions. Drain and rinse.
In a large skillet over medium heat, add olive oil.
Add spinach and stir until it cooks down to where it wilts and is a fraction of its original size. It only takes about 3 minutes.
Stir in garlic and continue stirring for another minute. Remove from heat.
In a large bowl add cooked and drained orzo pasta, and then stir in the spinach and garlic. Then pour in the vinaigrette and stir until everything is coated.
Add in tomatoes and feta cheese and stir until evenly distributed in the salad.
Divide the salad into 8 1 cup bowls.
Can be refrigerated until ready to serve.
Gardener
11:12:00 AM
INGREDIENTS 4 corn tortillas 4 eggs 1 tbsp olive oil 2 cups cooked rinsed beans 1 cup red bell pepper, diced 1 medium onion, slic...
INGREDIENTS
4 corn tortillas
4 eggs
1 tbsp olive oil
2 cups cooked rinsed beans
1 cup red bell pepper, diced
1 medium onion, sliced
2 garlic cloves, minced
2 tomatoes, diced
¼ cup feta cheese
1 lime, cut into wedges
1 avocado, sliced
1 tbsp fresh cilantro, chopped
Hot salsa/ tabasco
½ cup sour cream
salt
pepper
INSTRUCTIONS
Full recipe from : yummly.co
Preheat oven to 400F/ 200C. Heat a medium skillet over medium heat and add 1 tbsp olive oil. Sauté the onion, until tender, for about 5 minutes. Add the minced garlic and sauté for another minute or two. Add diced red bell pepper and ½ of the diced tomatoes (saving the other half for garnish) and cooked rinsed beans, salt, and pepper. Let them cook for another 10 minutes, stirring occasionally.
Brush your cast iron skillet with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little bit of olive oil. Place on top the bean mixture, making little indentions with the back of a spoon, for the eggs to rest, so they stay in place. Carefully crake the eggs and place them in the indentions. Sprinkle eggs with salt and pepper, and crumbled feta cheese, and place in the hot oven for 15 minutes. Cook until egg whites are white and yolks are still runny. Serve with sliced avocado, lime, fresh chopped cilantro, hot salsa/ tabasco sauce, fresh diced tomatoes and some sour cream.
Enjoy!
Gardener
7:45:00 AM
INGREDIENTS 2-1/2 cups uncooked bow tie pasta 6 cups torn romaine lettuce 1 medium tomato, diced 4 bacon strips, cooked and crumble...
INGREDIENTS
2-1/2 cups uncooked bow tie pasta
6 cups torn romaine lettuce
1 medium tomato, diced
4 bacon strips, cooked and crumbled
1/2 cup ranch dressing
1 Tablespoon barbecue sauce
1/4 teaspoon pepper
INSTRUCTIONS
Full recipe from : yummly.com
Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.
Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!
Gardener
3:18:00 AM
INGREDIENTS Marinade/Dressing: 2 tablespoons olive oil juice of 1 lemon (1/4 cup fresh squeezed lemon juice) 2 tablespoons water 2...
INGREDIENTS
Marinade/Dressing:
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper, to taste
(1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)
Salad:
4 cups Romaine (or Cos) lettuce leaves, washed and dried
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
Lemon wedges, to serve
INSTRUCTIONS
Full recipe from : yummly.com
Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.
Gardener
10:23:00 PM
Ingredients 2 boneless, skinless chicken breasts, cooked 1 avocado 1 tablespoon lime juice ½ small onion, chopped 8 grape tomatoes...
Ingredients
2 boneless, skinless chicken breasts, cooked
1 avocado
1 tablespoon lime juice
½ small onion, chopped
8 grape tomatoes, sliced in half
Instructions
Full recipe from : addapinch.com
Cut cooked and cooled chicken breasts into ½ inch cubes.
Mash avocado until almost smooth. Add lime juice and stir until well blended. Add avocado mixture, chopped onion,and tomato slices to chicken. Toss lightly until well coated.
Salt to taste and serve.
Gardener
2:24:00 PM
INGREDIENTS 1 can coconut milk 2 tablespoons red curry paste 2 small heads broccoli (and/or other veggies of choice) 1 can chickpea...
INGREDIENTS
1 can coconut milk
2 tablespoons red curry paste
2 small heads broccoli (and/or other veggies of choice)
1 can chickpeas, rinsed and drained
½ tablespoon cornstarch dissolved in 2 tablespoons cold water
optional: minced garlic or onion
INSTRUCTIONS
Full recipe from : yummly.com
Saute broccoli (and onion/garlic if you're using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.
karari
9:52:00 PM
INGREDIENTS 5 ears corn (4 cups kernels) 1 small jalapeno, seeded if desired, minced 1 scallion, thinly sliced 1/2 cup fresh cilant...
INGREDIENTS
5 ears corn (4 cups kernels)
1 small jalapeno, seeded if desired, minced
1 scallion, thinly sliced
1/2 cup fresh cilantro
1 avocado, sliced
4 tablespoons olive oil, divided, plus more for grill
2 limes
Coarse salt and pepper
1 teaspoon chili powder
2 pork tenderloins (1 pound each), each cut into six 1-inch-thick medallions
DIRECTIONS
Full recipe from : marthastewart.com
Boil corn 5 minutes in a pot of salted water. Drain and rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, cilantro, avocado, 2 tablespoons oil, and juice of 1 lime. Season with salt.
Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Place plastic wrap over pork medallions and press each to flatten to about 1/2 inch thick. Brush both sides with chili mixture.
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork 3 to 4 minutes per side for medium. Remove from grill and squeeze juice of remaining lime on top. Serve with corn salad.
Gardener
10:36:00 PM
INGREDIENTS • 3 medium ripe yellow peaches, diced • 1 small cucumber, peeled, seeded, and diced • 1/3 cup finely diced red onion • ...
INGREDIENTS
• 3 medium ripe yellow peaches, diced
• 1 small cucumber, peeled, seeded, and diced
• 1/3 cup finely diced red onion
• 1 small jalapeño, seeded, minced
• 1/3 cup finely chopped fresh cilantro or parsley
• 1 tablespoon lime juice
• kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 4 (5-6 ounces each) skinless Tilapia fillets
DIRECTIONS
Full recipe from : yummly.com
In a large bowl, gently combine the peaches, cucumber, red onion, jalapeño, cilantro, and lime juice. Season with some salt and a few grinds of black pepper, to taste. Cover and refrigerate until ready to use.
Warm olive oil in a large nonstick skillet over medium-high. When oil is hot, season the Tilapia with salt and pepper on both sides and add to the skillet; sear fillets until golden on the outside and flake with a fork, about 3 minutes per side, depending on the thickness.
Transfer fillets to individual serving plates and top with some of the salsa. Serve extra salsa on the side.
Gardener
10:07:00 AM
INGREDIENTS: 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8 3/4 cup seasoned breadcrumbs (I used whole whe...
INGREDIENTS:
4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
3/4 cup seasoned breadcrumbs (I used whole wheat)
1/4 cup grated Parmesan cheese
2 tbsp butter, melted (or olive oil)
3/4 cup reduced fat mozzarella cheese (I used Polly-o)
1 cup marinara or Filetto di Pomodoro
cooking spray
DIRECTIONS:
Full recipe from : yummly.com
Preheat oven to 450°. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.
Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
Bake 5 more minutes or until cheese is melted.
Gardener
3:54:00 AM
Ingredients For the Veggie Filling 3 tbsp. lime juice 2 tbsp. olive oil 2 tsp. ground cumin ½ tsp. chipotle chile powder ¼ tsp. s...
Ingredients
For the Veggie Filling
3 tbsp. lime juice
2 tbsp. olive oil
2 tsp. ground cumin
½ tsp. chipotle chile powder
¼ tsp. salt
¼ tsp. black pepper
3 garlic cloves, minced
1 tsp. agave or maple syrup
1 red bell pepper, sliced into strips
1 medium zucchini, chopped
½ medium red onion, sliced into strips
1 jalapeño pepper, seeded and sliced
1 cup cooked or canned black beans (rinse and drain if using canned)
For the Quesadillas
4 to 6 medium (soft taco size) flour tortillas
2 ripe Avocados From Mexico
oil, for grilling
For Serving
your favorite salsa or hot sauce
Instructions
Full recipe from : connoisseurusveg.com
Stir lime juice, olive oil, cumin, chipotle chile powder, salt, pepper, garlic and agave or maple syrup together in a large bowl. Add bell pepper, zucchini, onion and jalapeño. Toss to coat. Optionally, allow to marinade at room temperature for up to an hour.
Place a large skillet over medium-high heat. Once hot, add veggies and cook, flipping frequently, until most of the liquid has cooked off and veggies are tender-crisp, about 4 minutes. Remove from heat and add beans and cilantro. Flip a few times to incorporate, then transfer the mixture to a plate.
In small bowl, lightly mash the avocados with a fork. Spread a quarter or a sixth of mashed avocado onto half of a tortilla. Sprinkle with salt and pepper, and optionally with some hot sauce. Arrange an even layer of veggies over avocado, then fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used.
Lightly oil the skillet and place over medium heat. Place one or two tortillas onto skillet and grill until browned and crispy on bottom, about 4 minutes. Flip and grill until browned on opposite side, about 4 minutes more. Repeat until all quesadillas are cooked, adding oil to the skillet as needed.
Serve with hot sauce or salsa.
Gardener
4:24:00 AM
INGREDIENTS 600g (5 cups) blackberries 250 ml (1 cup) blood orange juice, about 3 blood oranges when freshly made 2 tbsp agave syrup...
INGREDIENTS
600g (5 cups) blackberries
250 ml (1 cup) blood orange juice, about 3 blood oranges when freshly made
2 tbsp agave syrup (optional)
INSTRUCTIONS
Full recipe from : yummly.com
Wash and blend the blackberries and process them in a blender.
Strain the fruit puree through a mesh sieve or cheesecloth and discard the seeds.
Add agave syrup to the fruit puree and pour the blood orange juice into it. Give it a stir and process in a ice cream maker.
Transfer into a freezer friendly dish and freeze for another 1-3 hours before serving of you want a scoopable sorbet.
Gardener
10:15:00 PM
INGREDIENTS Charred Corn Salad- 2 ears of corn (2 cups kernels) 1 small jalapeno, seeded and minced ¼ cup diced red onion, ¼ inch d...
INGREDIENTS
Charred Corn Salad-
2 ears of corn (2 cups kernels)
1 small jalapeno, seeded and minced
¼ cup diced red onion, ¼ inch dice
¼ cup diced cucumber, seeded and ¼ inch dice
¼ cup diced bell pepper, ¼ inch dice
½ cup baby tomatoes, quartered
½ avocado, ¼ inch dice
1 tablespoon olive oil
Zest and juice of 1 lime (about 2 tablespoon juice)
¼ cup cilantro, chopped
Spiced Pork Chops-
2 pounds Smithfield All Natural Bone-In Pork Chops (6 portions, ½-inch thick)
Kosher salt, as needed for seasoning
Freshly ground pepper, as needed for seasoning
1 teaspoon garlic powder
1 teaspoon cumin
¼ teaspoon cayenne powder
½ teaspoon smoked paprika
Olive oil, as needed for pork
DIRECTIONS
Full recipe from : yummly.com
Charred Corn Salad-
Lightly brush each corn cob with olive oil and sprinkle salt and pepper.
Heat grill to high heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the corn. Close lid and cook about 2-3 minutes on each side, flipping and covering, about 12 minutes total. You want to achieve some char marks on each side. Set corn aside and allow to cool enough to handle. Carefully cut the corn kernels off the cob on a cutting board. Reduce grill heat to medium high.
In a medium sized bowl, combine the corn, jalapeno, red onion, cucumber, bell pepper, tomatoes, avocado, 1 tablespoon olive oil, lime zest, lime juice and cilantro. Toss together and season with salt and pepper as desired. Set aside and make the pork.
Spiced Pork Chops-
Generously season both sides of the pork chop with salt and pepper. In a small bowl mix the garlic powder, cumin, cayenne powder, and paprika. Sprinkle each side of the pork chops with about ¼ teaspoon of spice mix on each side. Lightly brush both sides of the pork with olive oil.
Set grill to medium high heat. Cook first side of pork covered, for about 3 minutes. Flip over and cook uncovered another 1-2 minutes, until pork reaches an internal temperature of 135-140°F, or until no longer pink. Remove the pork from the grill and transfer to a clean plate. Serve warm with charred corn salad.
Gardener
3:03:00 PM
Ingredients 6 cups chopped Romaine lettuce or other salad greens 1 cup chopped purple cabbage 1 cup shredded carrots 1 cup halved ...
Ingredients
6 cups chopped Romaine lettuce or other salad greens
1 cup chopped purple cabbage
1 cup shredded carrots
1 cup halved cherry or grapes tomatoes
10 ounces shredded rotisserie chicken {about 2 cups}
1 avocado peeled, quartered, and sliced
honey mustard dressing to taste
optional, ¼ cup pine nuts
Instructions
Full recipe from :
yummly.com
Place lettuce, cabbage, carrots, tomatoes, and chicken in a large salad bowl and toss well to combine all ingredients.
Divide salad equally between 4 plates and top each plate with ¼ of the avocado slices, {optional} 1 tablespoon of the pine nuts, and honey mustard dressing.
Notes
Naturally gluten-free and grain-free, this salad is super versatile, and easily customized to your preferences. For a vegetarian version, substitute chicken with garbanzo beans, and for a vegan version, make with garbanzo beans and vegan dressing. Substitute any of the veggies with your favorite greens or other chopped vegetables {spinach, kale, bell peppers, cucumbers, red onions...}, and add fresh herbs if desired. Pine nuts can be substituted with any other nuts, or add your favorite cheese for an equally delicious version.
karari
