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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
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Healthy Peanut Butter Twix Bars

Ingredients For the shortbread base: 1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill) 3 tablespoons melted and cooled coconut oil 2 tablespoons pure maple syrup 1 teaspoon vanilla extract ¼ teaspoon salt For the peanut butter layer: ⅔ cup drippy natural peanut butter (crunchy or creamy works) 1/3 cup pure maple syrup 1/4 cup coconut oil 1 teaspoon vanilla extract 1/4 teaspoon sea salt For the chocolate layer: 3/4 cup chocolate chips, dairy free if desired 1 tablespoon coconut oil Instructions Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big. In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel. Next make the peanut butter car...
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Spring & Summer Avocado Toast

INGREDIENTS 1 slice whole grain bread (use gluten-free if needed) 1/3 -1/2 of a ripe Haas avocado (precise amount depends on personal preference and size of avocado) 1 hard boiled egg, peeled and minced* Kosher salt and black pepper to taste Optional extras: hot sauce or salsa; slice of vine-ripened tomato; ham, cooked bacon or smoked salmon; fresh basil and/or chives INSTRUCTIONS Toast the bread (I like it crunchy both for the texture and ease of eating by hand), and then spread with the avocado. (I lightly mash it with a fork, but you can slice it if preferred). Spread the minced egg evenly over the avocado, sprinkle with salt, pepper and any optional extras. You may prefer to place some of the optional toppings, like the tomato or smoked salmon, under the egg instead of on top. Recipes Source :  Click Here
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QUINOA CHOCOLATE BROWNIE

INGREDIENTS 3/4 cup / 160g Quinoa 1 2/3 cups / 250g Raisins 3 tbsp Cocoa 3/4 cup / 115g Hazelnuts 1 1/4 cups / 300 ml water + water for soaking INSTRUCTIONS Soak the quinoa for half an hour. Drain the quinoa and preheat oven to 190C / 375F. Add the cocoa, fresh water, and 1 cup of the raisins (remaining raisins are for the frosting) to your blender and blend for 3 minutes until the quinoa is all broken. Pour the quinoa brownie batter into a lined pan that’s about 30 by 22 cm. Bake for 50 minutes then take brownies out of the oven and leave for 10 mins to firm up. Blend together the hazelnuts and the remaining raisins until they stick together into a ball. Stop blending if the motor is struggling – this frosting isn’t supposed to be smooth. Remove the quinoa brownie base from the pan and dollop on the hazelnut mixture. The hazelnut mixture is firm so you will need to use a knife or your fingers to spread a layer on top. Garnish this gluten free brownie with fruit if you like and it will...
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Roasted Sweet Potato Cauliflower Tacos

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...
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VEGGIE CAKES

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...
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Thai Chicken Salad Recipe

Ingredients 1/2 Napa cabbage thinly sliced (about 4 cups) 1/4 small red cabbage thinly sliced (about 2 cups) 2 medium carrots grated (about 1 cup) 3 green onion thinly sliced 1/4 cup minced cilantro 2 cups cooked shredded chicken breast 3 tablespoons slivered almonds toasted The Dressing: 1 lime juiced 3 tablespoons natural peanut butter 2 tablespoons low-sodium soy sauce 3 teaspoons agave nectar or honey 2 teaspoons fish sauce 2 teaspoons rice vinegar 1 teaspoon chili garlic sauce Instructions In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds. Serve. The Dressing: In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.
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Fresh Spring Rolls

Ingredients 1 package spring roll rice wrappers , found in the Asian foods section at the grocery store 1 package vermicelli rice noodles , found in the Asian foods section at the grocery store 2 mangos , peeled and sliced into thin strips 1 large carrot , peeled and shredded or sliced into thin strips 1 large English cucumber , peeled and thinly sliced 1 pound small, cooked shrimp , deveined, tails removed, or substitute chicken 1 bunch fresh mint leaves 1 bunch fresh basil leaves 1 bunch fresh cilantro For the peanut sauce: 3/4 cup sweet chili sauce 1/3 cup peanut butter , smooth or crunchy 1/2 teaspoon low-sodium soy sauce 1/2 teaspoon hoisin sauce Instructions Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water. Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp. Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and ...
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