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Ingredients 6 soft tortillas Taco filling 1 avocado chopped into cubes 2 tomatoes diced 1 1/2 cups chickpeas drained and rinsed 1 green pepper chopped 1/2 big onion finely sliced 6 tbsp red cabbage finely sliced 1-2 tbsp balsamic vinegar (to roast the chickpeas) 1-2 tbsp soy sauce (to roast the chickpeas) fresh cilantro to taste Tahini dressing 1/4 cup tahini 1/8 cup (or more) water (to thin out) 3 tbsp lime juice or lemon juice 2 cloves garlic finely minced 1-2 tsp maple syrup or agave syrup 1/2 tsp onion powder 1/3 tsp salt or more to taste 1/4 tsp black pepper ground 1/4 tsp ground cumin (optional) 1 tsp hot sauce (optional) Instructions Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Roast at low-medium heat for about 5 minutes and stir frequently Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I d

INGREDIENTS 1 tablespoon olive oil 1 small red onion, chopped 2 tablespoons minced garlic 1 cup water 1⁄2 cup organic quinoa 1 teaspoon ground cumin 1⁄2 teaspoon red pepper flakes 1 (15-ounce) can organic black beans, drained and rinsed 1⁄4 cup freshly squeezed lime juice 1⁄2 teaspoon sea salt 1⁄4 teaspoon freshly ground black pepper 6 to 8 small organic corn tortillas, warmed 1 small avocado, halved, pitted, peeled, and sliced INSTRUCTIONS In a medium pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 4 minutes, or until the onions turn translucent. Add the water, quinoa, cumin, and red pepper flakes. Bring the water to a boil, then reduce the heat, cover, and simmer for 12 to 15 minutes, or until the quinoa is fully cooked and fluffy. Stir in the black beans, lime juice, salt, and pepper. Spoon the quinoa mixture into the warm corn tortillas, top with the avocado slices, and serve. This article and recipe adapted from site

INGREDIENTS 1 large onion 4 garlic cloves 2 big carrots 2 celery stalks 1 portobello mushroom 1 red pepper 2 tbsp avocado oil (or vegetable oil) 1/2 tsp salt 3/4 cup red wine 2 cups cooked lentils (I use french lentils) 2 cups crushed tomatoes 2 bay leaves 1 tsp Italian seasoning 1 tsp oregano 1 tbsp coconut sugar (or brown sugar) 1 tbsp lemon juice salt & pepper to taste 3/4 cup water 1 large handful of fresh parsley, finely chopped pasta, spaghetti squash, rice…etc. for serving INSTRUCTIONS Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits. Heat the oil in a pan on medium-high heat and add in the chopped vegetables and salt. Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!) Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates. Next, add in the lentils, and crushed tomatoes, and the r

INGREDIENTS 2 cups Onion, diced 5 cloves Garlic, minced 4 tablespoons Butter 2 pounds Chicken thighs, boneless, skinless, cut into bite-size pieces 15 ounces Tomato sauce, no added sugar 3 tablespoons Tomato paste 2 tablespoons Red curry paste 2 teaspoons Garam masala 1 1/2 teaspoons Ground ginger 1 teaspoon Salt ½ teaspoon Smoked paprika 1/2 cup Heavy cream Cilantro, garnish INSTRUCTIONS Set your Instant Pot to SAUTE and add butter, onion and garlic. Saute for approximately 5 minutes until the onions are tender. Press OFF to cancel the saute. Add the chicken, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika to the Instant Pot. Lock the lid in place and turn the pressure valve to seal it. Set to HIGH PRESSURE for 7 minutes. When the timer goes off do a natural release for 5 minutes and then turn the valve on top to VENTING to let the remaining steam out of the pressure cooker. Remove the lid and using a slotted spoon remove the chicken

Ingredients 1 cup dried great Northern beans or 2 cups of canned beans rinsed (See note) 1 tablespoon olive oil 2 tablespoon unsalted butter divided 1.5 lbs chicken breast or thighs 1 teaspoon salt 1/2 teaspoon black pepper 3 garlic cloves minced 1 small yellow onion 2 celery stalks chopped 2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander 2 cups water 2 cups low-sodium chicken stock 2 cans green chiles 4 ounces each 1 cup half and half see note 1 tablespoon cornstarch 1 cup whole kernel corn optional 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions If you are using dried beans, place beans in the Instant Pot. Add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Close the lid, set valve to sealing position, press "manual" or "pressure cook" setting and set the timer to 35 minutes. If you can soak the beans overnight, set the timer to 25 minutes. The Instant Pot will beep and start coming to pressure

Ingredients 2 lb chicken pieces (3kg) (I used a mix of drumsticks and thighs) 2 onion (diced) 1 can diced tomato 2 cups carrots (diced) 2 cups zucchini (diced) 2 cups button mushrooms (diced) 2 stalks celery (chopped, including the leaves) 1 cup chicken stock (add an extra cup if you want it soupy) 2 cloves garlic 2 tsp salt 1 tsp dried thyme to taste black pepper Instructions Add ALL the ingredients into your instant pot. Seal the lid and set to cook for 30 minutes on HIGH. Quick release the pressure. Serve. This article and recipe adapted from site

Ingredients 1.5 lb boneless, skinless chicken thighs, diced into 1” pieces 2 cups carrots, diced in 1/2 inch chunks (about 3 long carrots) 2 lbs red potatoes, quartered 1 white onion, halved, and then cut into 1/2 inch slices 5 ribs celery, diced 2 tablespoons olive oil 2 tablespoons minced garlic 5 cups water, mixed with 8 scoops Vital Proteins Chicken Bone Broth, divided OR 5 cups chicken broth 2 tablespoons arrowroot flour 1 tablespoon dried parsley 1 and 1/2 tsp salt 1 tsp pepper 1 tsp dried thyme 1 tsp dried rosemary 2 bay leaves Instructions Heat olive oil in a large stock pot. While oil is heating, season chicken with salt and pepper. Add chicken to the stock pot and cook on high heat for for about 6 minutes, stirring occasionally, until brown on all sides. Remove and set aside on a plate Add onion, celery, carrot and minced garlic to the stock pot. Cook for about 4-5 minutes until onion starts to become translucent, stirring often and scraping the bottom to loosen the browned b

Ingredients 8 chicken legs medium size legs 1 can enchilada sauce we prefer medium, 28 oz. can, or use bottle of (not honey style) barbecue sauce + 3/4 c water 1/2 onion Instructions Spray the inside of your Instant Pot with non stick spray and pour half your can of enchilada sauce inside. If using barbecue sauce pour in half your bottle of sauce + 1/2 c water. Put 4 legs down staggering them so they aren't overlapping. Make a second row of drumsticks trying not to overlap them. Cut onion into large pieces and put on top of chicken. Pour remainder of enchilada sauce over everything and put lid on your pressure cooker, close steam valve too. If using bbq sauce dump the remainder of the bottle of sauce + pour 1/4 c. water into the bottle and shake to get remaining sauce, then pour this on top of your chicken too. Set to pressure high for 10 minutes. Allow to naturally release pressure for 10 minutes. Release rest of steam. Check the middle of one of your legs to ensure they are cooke

Ingredients 2 tbsp olive oil 2 large boneless, skinless chicken breasts salt cracked black pepper 4 garlic cloves pressed 1 1/2 cups marinara sauce 1 tbsp fresh minced basil 1 cup shredded Mozzarella cheese 3 tbsp grated Parmesan cheese 1/2 tbsp fresh minced basil Instructions Note: this recipe will work for 2 large chicken breasts sliced in half or 4 small chicken breasts (not cut in half).  Slice large chicken breasts in half, width-wise, to create 4 thin chicken breast halves. Season all sides of the chicken with some salt and pepper. Set Instant Pot on "saute" and let it heat through.  Add some olive oil to the pot and place chicken breast halves in it. Let chicken saute until it starts to brown on one side and flip them over. Let them saute until that side starts to brown and take chicken out.  Add garlic and saute until fragrant. Add marinara sauce and basil and stir well.  Let it heat through and turn off the saute. Nestle chicken back into the pot, in the middle of th

Ingredients 6-8 bone-in, skin-on chicken thighs 2 tbsp butter ⅓ cup honey ½ cup soy sauce (or coconut aminos) ½ cup water 5 cloves garlic, chopped 1 tbsp apple cider vinegar 1 tbsp sesame seeds, optional for garnish salt and pepper Instructions Season chicken thighs with salt and pepper and set aside. Heat the Instant Potin SAUTE mode, add butter. Arrange chicken in the pot and saute for about 2-3 minutes per side. (usually 4 thighs can saute at one time.) While the chicken is sautéing, in a medium sized mixing bowl add the honey, soy sauce, water, garlic, and apple cider vinegar and mix well. Once all the chicken is sautéed, press CANCEL. Place all chicken back inside the Instant Pot if you sauted it in shifts. Pour the honey mixture over top of chicken. Lock the lid, close the steam valve and press the POULTRY button. Adjust time to 20 minutes. When Instant Pot is done cooking, do a quick steam release by carefully opening the steam valve. Place the chicken in a serving dish to rest

  INGREDIENTS Aji Verde 5 jalapenos, seeds removed if you don't like spice also remove veins 1 cup cilantro about a bunch 1 small yellow onion 1 large garlic clove 1/3 cup feta cheese or queso fresco 1 tablespoon lime juice 1/3 cup canola oil kosher salt to taste Aji Amarillo 1 small yellow onion 1 large garlic clove 1 tablespoon lime juice 1/4 cup ají amarillo paste 1/2 teaspoon huacatay paste 1/3 cup feta cheese or queso fresco 1/4 cup canola oil kosher salt to taste Peruvian Chicken 3 lb chicken, fresh or defrosted 3 tablespoons paprika 2 tablespoons ground cumin 1.5 tablespoons minced garlic 2 tablespoons lime juice 4 tablespoons canola oil 1 teaspoon freshly ground black pepper 1/2 teaspoon Kosher salt 1/4 cup chopped cilantro for garnish 1/2 cup water to add to Instant Pot only An easy Peruvian chicken recipe, pollo a la brasa along with aji verde and aji amarillo. INSTRUCTIONS Aji Verde Place everything but oil and salt in blender and pulse to chop. Stream in canola oil unti

Ingredients 6-8 boneless chicken thighs skinless or with skin* sea salt and pepper to taste 1/2 teaspoon garlic powder 2 tablespoons olive oil 3 tablespoons butter 1/4 cup chopped onion 4 garlic cloves , sliced or minced 2 - 4 teaspoons Italian seasoning (I actually usually use 1 - 1 1/2 tablespoon but feel free to adjust to your liking) zest of half a lemon Juice of one lemon 1/3 cup 1/3 cup homemade or low sodium chicken broth **PLEASE SEE NOTES BELOW Chopped fresh parsley and lemon slices for garnish if desired 2 tablespoons heavy cream Instant Pot (I have the 6 Quart DUO) OR Cast Iron Skillet Instructions Season the chicken with salt, pepper, garlic powder and chili flakes. To cook in the Instant Pot: Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO). Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You ma

Ingredients 1 Tablespoon oil (I use avocado, but you can use coconut or canola - something with a high smoke point is best!) 3 boneless, skinless chicken breasts (uncooked) 1/4 teaspoon garlic salt per chicken breast (or you can use just garlic powder and regular salt) dash black pepper 1/8 teaspoon dried oregano 1/8 teaspoon dried basil 1 cup water Instructions Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot. Season one side of the chicken breasts. After the display reads "hot," carefully add the chicken breasts, seasoned side down, to the pot. I use tongs to avoid hot oil splatter. Add seasoning on the second side. Cook about 3 to 4 minutes on each side, and remove from pot with the tongs. Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet. Place the chicken on the trivet. Lock the lid, and cook on manual high for 5 minutes. Allow the chicken to naturally release for 5 minutes, and then quick release the

Ingredients 1.5 pounds skinless boneless chicken breasts 2 cups chicken broth 2 packages 0.87oz Chicken Gravy Mix Instructions Place chicken breasts in the slow cooker. Mix together the chicken broth and gravy packets. Then pour over the chicken. Cover and cook on high for 4 hours. Take two forks and pull apart the chicken. The chicken should be fork tender. Stir the chicken in the gravy. Serve with mashed potatoes and veggies. This article and recipe adapted from site

INGREDIENTS 16 ounces dry pasta 3 tablespoons butter 2-3 cloves garlic, minced 3 tablespoons flour 1 cup chicken broth 2 cups half and half 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon red pepper flakes 1/2 cup grated Parmesan cheese 2 cups grated mozzarella cheese, divided 1-2 tablespoons chopped fresh parsley 1 (12 oz) fully cooked smoked sausage, any variety INSTRUCTIONS Cook pasta according to package directions until just al dente; drain. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour. Whisk in chicken broth until smooth, then stir in half and half. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes. Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth. Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt

INGREDIENTS 1 cup macaroni, uncooked 1/2 pound ground beef 1/2 teaspoon garlic powder 1 teaspoon chili powder 1 pinch salt 1 pinch pepper 1 can tomato soup 1 ounce Mozzarella cheese INSTRUCTIONS Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving, add in the grated cheese. Cover and heat until cheese melts. This article and recipe adapted from site

INGREDIENTS 1 1/2 tablespoons canola or vegetable oil 1 medium yellow onion, diced 2 cloves garlic, minced 1 tablespoon chili powder 1 1/2 teaspoons ground cumin 1 cup low-sodium chicken broth, divided 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces Kosher salt Freshly ground black pepper 1 (15-ounce) can black beans, drained and rinsed 1 cup frozen corn kernels 1 (16-ounce) jar salsa 1 cup long-grain white rice 1/2 cup shredded sharp cheddar cheese 1/4 cup coarsely chopped fresh cilantro INSTRUCTIONS Add the oil to the Instant Pot, turn on sauté setting, and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the chili powder and cumin and cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute. Season the chicken all over with the salt and pepper. Add the ch

Ingredients 3 cup Chicken (cooked and shredded) 2 cup Instant rice 22.6 oz Cream of chicken soup (one family style can) 1/2 teaspoon Onion powder 1/8 teaspoon Garlic powder Salt and pepper (to taste) 1 1/2 cup Cheddar cheese (shredded) Instructions Preheat oven to 350 degrees. Start by cooking rice according to package directions.  In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheddar cheese. Add this to a casserole dish.  Top with remaining 1/2 cup of cheese and bake for 15-20 minutes. Serve and enjoy.  Optional: Top with fresh diced parsley for garnish. This article and recipe adapted from site

Ingredients 1 box Stove Top Stuffing (any flavor) 1 pound ground beef 2 eggs 1/2 cup ketchup (or more if you'd like) 1/2 cup water (or a little more if your beef is super lean) Instructions Preheat oven to 350 degrees and grease a bread loaf pan. I hope you have one, otherwise you're screwed.  In a bowl (not a cup), mix together all of the ingredients, but set aside half of the ketchup for later. You guessed it, now fill the pan with your mixture.  Top it with the remaining ketchup and spread it evenly over the top. You can also use BBQ sauce, chili sauce or a combination of sauces. Whatever. Bake for 45-60 minutes. Every oven varies so don't blame me if you screw it up. Enjoy! I'd wait a few minutes before slicing it up. Serve with mashed potatoes, veggies or anything thing else you'd like! Yum Yum in my Tum Tum. This article and recipe adapted from site

Ingredients 2 cups uncooked egg noodles 2 large chicken breasts- cooked & shredded about 2 cups of shredded chicken- leftovers are great for this or rotisserie chicken 1 15.25 oz can whole kernel corn - drained 1 15 oz can no salt sweet peas - drained 1 cup milk 1 22.6 oz can cream of chicken condensed soup 1 tbsp minced onions 1 tbsp granulated garlic 1/2 cup shredded colby jack cheese 1/4 cup bacon bits 1/2 cup french dried onions Instructions Preheat oven to 350 degrees Spray 9x13 casserole dish with cooking spray- set aside Cook noodles to package directions (usually boil for 6-8 minutes) drain & place in a large bowl Add in cooked chicken, corn, peas, condensed soup, milk, minced onions, granulated garlic, cheese & bacon bits Fold to combine & transfer to prepared baking dish Top with french fried onions Bake 25-30 minutes or until bubbling & hot throughout **Note: per reader feedback I do not advise substituting the egg noodles with another kind, such as elbow

INGREDIENTS 8 ounces spaghetti 2 eggs 1/2 pound bacon use more or less to your taste 3/4 cup Parmesan cheese 4-6 cloves of garlic pressed or minced 1/2 of a white or yellow onion diced 1/2 cup chicken stock parsley for garnish optional black pepper to taste INSTRUCTIONS Boil your spaghetti noodles until al-dente. Cook your bacon in a frying pan or in the microwave. If using a frying pan, once the bacon is done, remove it from the pan, and discard all but 1 Tbsp. of the grease. Cut or crumble the bacon so it is bite-sized. Cook the diced onions over medium heat in the bacon grease until they are softened. A minute or so before the onions are done, add your garlic. If you cooked your bacon in the microwave, then cook the onions and garlic in about 1 Tbsp. olive oil. When the onions are done, add 1/2 cup chicken stock and put the bacon back in with the onions. Stir and set aside. In a separate bowl, mix the eggs and Parmesan cheese. Drain the spaghetti and transfer to a large bowl. Immedi

INGREDIENTS 1 batch Vegan Basil Spinach Pesto 3 tablespoons Extra Virgin Olive Oil 1/2 cup vegetable broth You can substitute chicken broth for non-vegan. 12 ounces rotini pasta or pasta of your choice Optional: Salt and pepper to taste I did not add any. nutritional yeast for topping You can substitute parmesan cheese for non-vegan. INSTRUCTIONS Make the basil spinach pesto, it only takes about 5 minutes. Boil your pasta according to the package instructions and make sure to salt your pasta water. While the pasta is cooking, add the olive oil and vegetable broth to a large saute pan or skillet. Over low - medium heat, bring it to a simmer then reduce the heat to the lowest setting. Add the prepared pesto to the pan and stir to combine. Drain your cooked pasta, do not rinse, then add it to the pan with the sauce and stir to combine until the pasta is coated. Remove from heat and serve immediately. If you would like, top it with nutritional yeast or freshly grated parmesan cheese if you

Ingredients 2 cups fusilli, penne or tagliatelle pasta reserve 2/3 cup water from cooking the pasta 1 small broccoli approx. 350 g 2 garlic cloves finely chopped 1/2 cup finely grated parmesan cheese make sure it's vegetarian 6 tbsp ricotta cheese 3 tbsp fromage frais/fromage blanc 2 tbsp olive oil 1/3 tsp onion granules Salt and pepper to taste Instructions While the pasta is cooking prepare the broccoli.  Cut the stem, then place it on one end on top of a cutting board.  Slice the tough outer layer off downwards all the way around.  Roughly chop along with the florets. Make broccoli rice by blitzing the chopped broccoli for a few seconds until it starts forming a crumbly mixture (don't overblend and turn it into a paste).  It's best to do this in batches to get even crumbs.  Approximately 3 minutes into cooking the pasta start making the sauce.  In a large pan heat up the oil, add the minced garlic and broccoli rice, season and cook over a medium heat for 5 minutes stirri

Ingredients 1 lb ground beef 5 c bow tie pasta 3 c. spaghetti sauce 1 TBSP olive oil 1 tsp salt 1/2 tsp garlic powder 1 tsp Italian seasoning 1/2 c mozzarella cheese 1/2 c sour cream Instructions Brown ground beef in pan over medium heat and set aside.   Cook bow tie pasta according to directions.  Drain pasta and drizzle with olive oil.  Mix in spaghetti sauce.  Add meat, seasonings, cheese and sour cream.  Fold ingredients together and allow to combine, melt together over low heat for five minutes.  This article and recipe adapted from site

Ingredients 2 cups ziti pasta cooked see NOTES 1 tbs extra-virgin olive oil 1 lb ground beef 1/2 tsp pepper 3 cloves garlic minced 1 tsp crushed red chili flakes optional 1 tbs Worcestershire sauce 2 tbs tomato paste 1 onion chopped 1/2 cup chopped parsley plus more for garnish salt to taste 2 cups shredded mozzarella Instructions Cook pasta according to al dente package directions less 1 minute. Reserve 1/2 cup pasta water. Drain pasta without rinsing. Meanwhile in a large skillet over high heat add 1 tablespoon olive oil and brown beef while breaking up with a wooden spoon, about 2 minutes. Reduce to medium heat. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and 1/2 cup pasta (or plain) water. Simmer until meat is tender, about 8 to 10 minutes. Toss in pasta and 1 cup mozzarella. Top with remaining cheese and cover with lid. Garish with additional parsley. Notes I used leftover pasta. If y

Ingredients 2 heads broccoli cut into small florets 4 cloves garlic thinly sliced (use two for the more timid) 3 tbsp extra virgin olive oil grated Romano cheese 1 lb pasta thicker such as short or linguini is best 1/4 cup Pasta water reserved **Very Important dash pepper flakes optional 1/4 cup peas optional - why not! Instructions Bring a large pot of water to a boil Meanwhile wash and trim the broccoli and cut them into small florets .. TIP: For some of the stalks, you can shave off the outer part and then dice them in small pieces Heat olive oil over medium heat in a large frying pan (I used our 5.5 qt. Cuisinart French Classic Tri-Ply Stainless pan which I love!) Add in the sliced garlic and saute for about 3 minutes until fragrant Add in the broccoli and about 1/4 cup water (this is not the reserved water mentioned above) Add pasta to the boiling water and cook according to directions Meanwhile, cook broccoli until tender – a bright green. You do not want these mushy – you want t

Ingredients 12 ounces bowtie pasta 2 pints cherry tomatoes 8 ounces fresh mozzarella pearls 1 cup fresh pesto *** optional: chopped fresh basil salt & pepper to taste Instructions Cook the pasta according to the package instructions and set aside to cool. Once the pasta is cool toss the cherry tomatoes, mozzarella pearls and fresh pesto together.  Adjust the salt and pepper to taste.  If in season toss and garnish with additional fresh chopped basil. This article and recipe adapted from site

Ingredients 1 lb penne pasta 3 tbsp butter 2 tsp minced garlic 3 tbsp flour 1 cup chicken broth 1 cup milk 2 tsp dried parsley 1/2 cup grated parmesan cheese salt and pepper to taste Instructions Cook pasta according to packaged directions. Melt butter in a medium sauce pan, add garlic. Cook for 1 minute over medium heat Add flour and cook for an additional minute, stirring constantly. Add milk and broth, stirring constantly. Cook until sauce boils and thickens. Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted. Serve immediately. Pour sauce over pasta and serve. This article and recipe adapted from site

Ingredients 1/4 cup DeLallo extra virgin olive oil plus 1 tablespoons 4 stems fresh Italian flat leaf parsley 4 stems fresh oregano 2 stems fresh rosemary 2 stems fresh basil plus 2 more stems for garnish 1/2 yellow onion diced 3 cloves garlic pressed or minced 1 28 ounce can DeLallo San Marzano tomatoes Kosher salt and freshly ground black pepper Pinch of red pepper flakes 1/4 cup heavy cream optional 1 16- ounce package DeLallo potato gnocchi 8 ounces cherry size mozzarella balls cut in half 1/2 cup freshly grated Parmesan cheese Instructions Add 1/4 cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand

Ingredients Ingredients 8 ounces penne pasta 1 lb. boneless, skinless chicken breasts, cubed 1 Tablespoon ranch seasoning/dressing mix Sauce: 2 Tablespoons salted butter 1 teaspoon minced garlic 1 Tablespoon ranch seasoning/dressing mix ½ Tablespoon all-purpose flour 1 pint heavy whipping cream ½ cup freshly grated Parmesan cheese ¼ teaspoon black pepper Toppings: 1 cup Mozzarella cheese 4 slices cooked bacon, chopped fresh chopped parsley (optional) Instructions In a large pot of water, boil penne pasta until al dente, according to package directions. Drain. Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray. Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook sauce in it. Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir unt

INGREDIENTS 1 cup puréed pumpkin (not pumpkin pie filling) 2 eggs, room temperature 1/3 cup avocado oil (or oil of choice) 1/3 cup almond milk 1 1/4 cups gluten-free flour blend (I've tested with Ryze, and Bob's Red Mill 1-to1) 1/2 cup certified gluten-free rolled oats (and some for sprinkling on top) 3/4 cups granulated sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon pumpkin spice INSTRUCTIONS Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy. In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats. Bake for 50 to 60 minutes or until a toothpick inserted

INGREDIENTS 2 large russet potatoes, cut into bite size pieces 2 teaspoons olive oil 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder Scant 1/2 teaspoon salt 1/4 teaspoon black pepper Corn tortillas Optional toppings: lettuce, tomato, avocado, salsa, onion, jalapeno, cilantro INSTRUCTIONS Add chopped potatoes to a large pot and cover with cold water. Bring potatoes to a boil and cook until fork tender, 15-20 minutes. When done, drain potatoes well. Heat a large skillet over medium heat and add olive oil, potatoes and all the spices. Stir until all the spices are evenly incorporated and then arrange in a single layer. Let potatoes cook for 3-5 minutes, until crispy, and then flip and repeat. Fill corn tortillas with desired amount of potatoes and top with favorite toppings. This article and recipe adapted from site

Ingredients Peanut Dipping Sauce 1/4 cup peanut butter 1/4 cup sweet red chili sauce 1 tablespoon low sodium gluten free tamari 2 tablespoons lime juice or brown rice vinegar Water to thin out sauce 2 teaspoons sriracha Spring Rolls 4 brown rice paper wrappers 1/2 cup carrots   julienned 1/2 cup cucumbers   julienned 1 avocado  sliced 1/4 cup mint leaves 1/4 cup cilantro Instructions Peanut Dipping Sauce: Mix all ingredients together until smooth. Spring Rolls: Heat 2 cups of water on stove or in microwave until hot to the touch (approx. 3 1/2 min.). After water is heated, put the water in a container that is large enough to hold the brown rice paper wraps. Dip one of the wraps in the water, turning until it is pliable. Put the wrap flat on a plate and fill with carrot, cucumber, avocado, mint and cilantro. Roll like you would a burrito, folding two of the sides in, then the other two. For photos on how to roll see my Tofu Spring Rolls with Peanut Dipping Sauce. Repeat with each wrappe

Ingredients 3/4 cup water 1/4 cup applesauce or yogurt, such as almondmilk yogurt 1/4 cup vegetable or melted coconut oil 2 tsp pure vanilla extract 1 tsp white or cider vinegar 1 cup spelt, white, or bob’s gf flour 1/4 cup unsweetened cocoa powder 2 tbsp Dutch cocoa powder or additional unsweetened 3/4 cup sugar, unrefined if desired 1/2 cup mini chocolate chips, optional 1/2 tsp + 1/8 tsp salt 1/2 tsp baking soda Instructions *For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word “alkali” in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup. To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until ev

Ingredients 1/2 cup (100 g) tahini 5 tbsp (95 g) maple syrup or honey (if the cookies being vegan isn't a concern) 1/2 tsp vanilla paste 1/4 tsp baking soda pinch of salt 1 cup + 1 tbsp (100 g) almond flour 3 tbsp white sesame seeds 2 tbsp black sesame seeds Instructions In a bowl, mix together all the tahini cookies ingredients except the sesame seeds. Mix together the white and black sesame seeds in a small bowl. Shape one tablespoon of the cookie dough into a ball, roll it in the sesame seed mixture and place it onto a baking sheet lined with baking paper. Using the flat bottom of a glass or measuring cup, gently compress the cookie ball until it’s about ¾ cm (1/3 inch) thick. Repeat with the rest of the cookie dough and refrigerate for about 15 minutes. While the cookies are chilling, pre-heat the oven to 180 ºC (355 ºF). Bake the cookies at 180 ºC (355 ºF) for about 8 minutes or until slightly spread out and light golden brown on top. Immediately out of the oven, the cookies w

Ingredients 1/2 cup macaroni 2 tbsp vegan cream cheese 1 tbsp water 2 tsp nutritional yeast 1 dash salt 1 dash turmeric Instructions Boil your choice of macaroni according to package directions. Mix vegan cream cheese, water, nutritional yeast, turmeric, and salt in a small mixing bowl Drain the macaroni, mix the hot macaroni with the sauce, and serve. This article and recipe adapted from site

Ingredients 2 Cups Gluten-Free All-Purpose Flour 1 Tsp Baking Powder 1/3 to 1/2 Granulated Erythritol (or preferred granulated sweetner)* 1 Tsp Pure Madagascar Bourbon Vanilla Extract 1/2 Cup Unsweetened Applesauce 6 TB Unsweetened Non-Dairy Milk Instructions Preheat the oven to 375°F. Mix together the dry flour, baking powder, and sweetener in a large bowl. Add in the vanilla, applesauce, and non-dairy milk. Mix together to form and smooth batter and fold in any add-ins you decide to use, at this point. Grease a 24-count mini muffin tin and scoop 1 tablespoon of batter into each cup. Bake for 10-12 minutes, until a toothpick comes out clean. Transfer the mini muffins to a wire rack to cool completely. Store at room temperature in an airtight container for about 5-7 days or freeze. This article and recipe adapted from site

INGREDIENTS Peanut Butter Banana Overnight Oats ½ ripe banana ½ cup gluten free rolled oats 1 teaspoon chia seeds 2 tablespoons unsalted, natural creamy peanut butter 3 tablespoons coconut cream or non-dairy vanilla yogurt* 1 teaspoon pure vanilla extract 1–3 teaspoons pure maple syrup ½ cup unsweetened non-dairy milk Toppings chopped peanuts ¼ cup sliced banana peanut butter drizzle INSTRUCTIONS If making two medium servings, set aside two resealable jars. Here are the resealable glass jars that I use. If making one large serving, set aside one large jar. Add banana to jars. Mash bananas. Add all the remaining ingredients into the jars, leaving enough room to stir. Stir until well mixed. Seal jars. Store overnight in the refrigerator. Optionally, top with peanuts, banana slices, and peanut butter drizzle. Enjoy cold the next morning, or heat in the microwave in 20-second increments until warm. Storing instructions below. This article and recipe adapted from site

Ingredients 3/4 cup almond milk (or milk of choice) 1 tbsp vinegar (or lemon juice) 1 cup gluten-free flour (like Bob’s Red Mill All Purpose 1-to-1) 3/4 tsp baking soda 1/2 tsp salt 2 tbsp coconut oil, melted 2 tbsp maple syrup 1/2 tsp vanilla 1 ripe banana, mashed Instructions To prepare, in a small bowl combine your milk and vinegar and set aside so they can rest and sour creating “buttermilk,” for a few minutes.  While you’re waiting, in a small mixing bowl combine your dry ingredients (flour, baking soda, salt) and stir together.  In a large mixing bowl, combine your coconut oil, maple syrup, vanilla and mashed banana and whisk together. Add in your dry ingredients and stir together. Finally, add your “buttermilk” and whisk it into the batter. At this point you should have a little thick, creamy pancake batter. If your batter is too thick at this time you can add a few more tbsp’s of milk, till it’s your desired texture.  Heat your pan to a medium heat and spray with non-stick spra

Ingredients 1 16 oz pasta For the pesto cream sauce: 2 cups plant-based milk plain flavored (or 1 can coconut milk plus 1/2 cup water). 3 tsp tapioca starch or potato or corn starch 1 tsp salt 1 tbsp nutritional yeast (optional) 1/4 cup vegan pesto Instructions Make some vegan pesto if don't have any pre-made. Boil water and cook pasta according to package directions. While the pasta is cooking, measure out all of the sauce ingredients into a medium-sized saucepan and whisk together. Once combined, turn the heat to medium and cook stirring frequently until it starts to boil. Allow to boil slowly for 1 minute, then remove from heat. Pour over rinsed and drained pasta. This article and recipe adapted from site

Ingredients 2 lb shredded chicken, cooked 3 T taco seasoning 3/4 cup chili verde salsa (chunky works best) 1 4 oz can of mild green chilis, drained 16 oz cottage cheese 5 oz sliced or shredded Colby jack or Mexican blend cheese Sour cream, optional Green onions, optional Instructions Preheat oven to 375 In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese Mix in the shredded chicken and blend well Spray your baking dish with nonstick cooking spreay Spoon mixture into an 11x7 baking dish Top the casserole with the sliced or shredded cheese Bake for 20 minutes or until the cheese is melted and bubbling. Garnish with green onions, if desired Serve with sour cream and salsa, optional This article and recipe adapted from site

INGREDIENTS: 4 chicken thighs, deboned and cut into 2-3 pieces each 1 1/2 cups almond flour 1/2 teaspoon paprika 1/4 teaspoons onion powder 1/2 teaspoon chili powder 1/4 teaspoon black pepper 1/4 teaspoon celery salt 1/4 teaspoon dried sage 1/4 teaspoon garlic powder 1/4 teaspoon ground allspice 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon dried marjoram 2 eggs 2 tablespoons heavy whipping cream 2 cups oil INSTRUCTIONS : Place oil in a heavy pan or deep fryer. Set heat to medium and allow to heat as you prepare the chicken tenders. In a small bowl, mix together 1/2 cup of the almond flour with all the seasonings. Crack the eggs into a second bowl, add the heavy whipping cream and then whisk for 30 seconds. Dredge the chicken through the almond flour mixture, then the eggs mixture, then repeat through the almond flour. I had to do this in 3 batches as the almond flour gets wet and clumpy after a while (more so than all-purpose flour). When the oil is hot, add 3 piece

INGREDIENTS 1.5 pounds Ground beef ¼ cup Onion, finely diced 1 teaspoon Salt 4 slices American Cheese 16 slices Dill Pickle Lettuce SECRET SAUCE 1/2 cup Mayonnaise 4 tablespoon Dill pickle relish 2 tablespoon Yellow mustard 1 teaspoon White wine vinegar 1 teaspoon Paprika 1 teaspoon Onion powder 1 teaspoon Garlic powder INSTRUCTIONS Preheat oven to 400 degrees F. In a large bowl combine ground beef, onions, and salt. Mix until thoroughly combined. Roll the beef into 1.5 ounce balls. Press each one down slightly to flatten it to make a mini burger patty and place it on a lined baking sheet. Bake at 400 degrees F for 15 minutes or until cooked through. While burgers cook add all of the secrete sauce ingredients to a bowl and stir to combine. When the burgers are done baking turn off the oven and remove them. Pat any excess grease off. Cut each cheese slice into four squares and place a square on each mini patty. Place back in the cooling oven and let the cheese melt. Place a few squares

INGREDIENTS 1 1/2 lb ground beef 1 14.5 oz can chopped tomatoes 1 4 oz can diced green chiles 2 cups cooked cauliflower rice 3 Tbs taco seasoning 1 8 oz bag taco cheese INSTRUCTIONS Cook the cauliflower rice (either bagged or fresh) and pat dry to remove excess moisture Cook beef on stovetop until brown Add tomatoes, cauliflower, taco seasoning and chiles and stir until well mixed In a 13 x 9 baking dish, layer enough of the beef mixture to cover the bottom - about half Top with 2/3 of the cheese and spread evenly Repeat with the rest of the beef and then top with the rest of the cheese Bake for 15-20 min at 350 degrees until cheese is melted Serve in a bowl alone or with sour cream and avocado This article and recipe adapted from site