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Slices of Basic White Bread

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Base Recipes 54

Bourbon Caramel Sauce🌐

  • 1/2 c. Granulated Sugar
  • 1/4 c. Water
  • 1/2 c. Heavy Cream
  • 3 tbsp. Salted Butter
  • 2 tbsp. Bourbon
  • 1/2 tsp. Vanilla Extract
  • 1/8 tsp. Salt
  • In a medium pot, combine the sugar and water and bring to a boil over high heat. Reduce the heat to medium-low and simmer the syrup for 7 to 10 minutes, until it starts to turn golden brown.
  • Once the syrup starts to turn golden brown, watch it very carefully. As soon as it turns caramel brown, add the cream into the pot and stir. Let the caramel boil for about 1 minute, then whisk in the butter little by little.
  • Remove from the heat and whisk in the bourbon, vanilla, and salt.
  • Let the sauce cool to room temperature, then transfer to a container and store in the refrigerator for up to 1 month. Heat slightly before using.

Hungry, Hungry Hummus🌐

  • 16 oz. Chickpeas (CANNED CHICKPEAS, drained and rinsed
  • 2 tsp. Garlic Cloves (GARLIC), minsed
  • 1 tbsp. Lemons, juiced, plus more to taste
  • 1/4 tsp. Cumin, ground
  • 1 tbsp. Tahini (Sesame Seed Paste)
  • 1 tbsp. Olive Oil
  • 1/4 tsp. Salt, plus more to taste
  • 2 tbsp. Water
  • In a food processor, combine the chickpeas, garlic, lemon juice, cumin, tahini, olive oil, and salt. Pulse for about 30 seconds. Run the food processor on high and slowly pour in enough water to make the hummus smooth and creamy. Taste the hummus, and, if it needs it, hit it with a bit more salt and lemon juice.

Black Bean Salsa🌐

  • 2 tsp. Olive Oil
  • 1 Onions, diced
  • 12 oz. Fresh Jalepeño Chilies (CANNED PICKLED JALAPENOS), drained
  • 15 oz. Canned Black Beans, drained and rinsed
  • 14 oz. Tomatoes (CANNED TOMATOES), drained
  • 2 tbsp. Fresh Cilantro, chopped
  • 1/4 tsp. Salt & Black Pepper
  • In a medium pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes, or until translucent. Add the jalapeños and cook for 2 more minutes.
  • Throw in the black beans and tomatoes and bring to a boil. Reduce the heat to low and simmer the salsa for 15 to 20 minutes, or until thick.
  • Remove from the heat and stir in the cilantro. Taste and season with salt and pepper. Put the salsa in a container and cool in the fridge overnight.

Mushroom Ragu🌐

  • 2 tbsp. Olive Oil
  • 2 c. Mushrooms (CREMINI MUSCHROOMS), sliced
  • 1/2 c. Onions, diced
  • 2 tbsp. Tomato Paste
  • 1/2 c. Red Wine
  • 1 c. Water
  • 1 tbsp. Fresh Rosemary, chopped
  • 1/8 tsp. Salt & Black Pepper
  • Warm a medium pot over medium heat. Add the olive oil, mushrooms, and onions and cook 5 to 8 minutes, until the onion is soft, and the mushrooms are cooked through.
  • Add the tomato paste and cook for another 2 to 3 minutes, stirring constantly.
  • Add the red wine and cook for 2 minutes. Add the water and rosemary and simmer the sauce for 15 minutes, or until thick. Season with salt and pepper.

Creamy Avocado-Lime Dressing🌐

  • 1/2 c. Broth | Water (GUACAMOLE)
  • 1/2 c. Mayo
  • 1 Limes, juiced
  • 1 tbsp. Granulated Sugar
  • 1/4 tsp. Chili Powder
  • 1/4 tsp. Salt
  • 1/8 tsp. Black Pepper
  • 1/4 c. Water
  • In a medium bowl, whisk together the guacamole, mayonnaise, lime juice, sugar, chili powder, salt, and pepper. Whisk in enough of the water to thin the mixture until it just coats the back of a spoon.
  • Store in the fridge in an airtight container for up to 3 days.

Killer Guacamole🌐

  • 2 Avocados, diced
  • 1 Limes, juiced
  • 2 tbsp. Red Onions, minced
  • 2 tbsp. Tomatoes, diced
  • 1 tbsp. Fresh Cilantro, chopped
  • 1/4 tsp. Salt
  • In a medium bowl, combine the avocado, lime juice, red onion, tomato, cilantro, and salt and mash it all together using a potato masher until it's smooth. Taste the guacamole and add a little more lime juice and salt to suit your taste.

Everyday Dressing🌐

  • 1 tbsp. Extra Virgin Olive Oil
  • 2 Lemons, juiced
  • 1 tbsp. Dried Basil
  • In a small bowl, combine all ingredients.

Buttermilk Pancakes🌐

  • 2 c. All-Purpose Flour
  • 3/2 tsp. Baking Soda
  • 3 tbsp. Granulated Sugar
  • 5/4 c. Milk (buttermilk)
  • 1 tbsp. Butter
  • 1 tbsp. Vegetable Oil, or Shortening in place of Butter and Oil
  • 1/4 c. Honey, to serve
  • 1 Eggs
  • In a food processor or a large mixing bowl, mix together the plain flour, the baking soda and enough sugar to taste. Add the egg, blend or stir to mix, then gradually pour in just enough of the buttermilk to make a thick, smooth batter.
  • Heat a heavy pan and add the butter and oil, or fat. Place spoonfuls of the batter on to the hot pan and cook for 2-3 minutes until bubbles rise to the surface. Flip the pancakes over and cook for a further 2-3 minutes. Remove from the pan and serve warm with honey.

Apple Cider & Honey Vinaigrette🌐

  • 1/4 c. Apple Cider Vinegar
  • 2 tsp. Avocado Oil
  • 2 tbsp. Coconut Aminos
  • 2 tsp. Honey
  • 1 Oranges, zested
  • In a small bowl, whisk together all ingredients, and season to taste with salt and pepper.

Goddess of Detox Dressing🌐

  • 1 c. Fresh Cilantro, loosely packed, stems removed
  • 1/2 c. Plain Coconut Yogurt
  • 1/4 c. Olive Oil
  • 2 tbsp. Apple Cider Vinegar
  • 1 Garlic Cloves
  • 1 Limes, juiced
  • 1/4 Sea Salt, to taste
  • Place all ingredients in a high-powered blender and mix until a creamy consistency is achieved.
  • Refrigerate until ready to serve.

Slices of French Bread🌐

  • 3/4 c. Water, plus 1 Tbsp water. 194g (approx. 194mL)
  • 9/4 c. Bread Flour, Unenriched, 293g
  • 1/2 tbsp. Granulated Sugar, 6g
  • 3/2 tbsp. Dry Milk, 6g
  • 1 tsp. Salt, 5g
  • 1 tsp. Active Dry Yeast, 3g
  • Add the ingredients to the Baking Pan in the order listed.
  • Select Course No. 2 and press start.

Hashi-Mayo🌐

  • 2 Lemons, juiced
  • 2 Chicken Eggs | Duck Eggs, at room temperature
  • 1/2 tsp. Sea Salt
  • 1 c. Avocado Oil | Olive Oil
  • To make the mayo, place the lemon juice, eggs and salt in a high-speed blender, and set to level 7.
  • Slowly add the oil into the blender to emulsify the eggs and oil, for 2-3 minutes.
  • For an immersion blender, place the lemon juice, eggs, salt and oil, in that order, in a clear jar that the immersion blender can fit snugly into (or use the container it comes with, if available).
  • Start blending and watch the mixture (about 30-45 seconds). Once it starts to turn off-white at the bottom of the jar, slowly start to pull the blender upward. Once the entire mixture is off-white, it is emulsified.

Fermented Cabbage🌐

  • 1 Cabbage Heads
  • TODO

Mango Salsa🌐

  • 1/4 c. Coconut Milk
  • 2 Limes, juiced
  • 1 c. Mangos, peeled and diced
  • 1/4 c. Cucumbers, diced
  • 2 tbsp. Red Onions, diced
  • 1 tbsp. Fresh Cilantro, chopped
  • 1 tsp. Ginger, grated or chopped
  • 1 oz. Leaves of Romaine Lettuce, for serving
  • In a small bowl, whisk together the coconut milk and lime juice.
  • Place the mango, cucumber, onion, cilantro, and ginger in a medium-sized bowl, and mix thoroughly.
  • Pour the coconut mixture over the mango and vegetable mixture, and let it sit for at least 15 minutes.
  • Enjoy over chicken or fish, or in romaine lettuce-leaf wrappers.

Bone Broth🌐

  • 4 Chicken Legs, Skin On, Bone In
  • 1 tbsp. Apple Cider Vinegar
  • 2 Celery Stalks
  • 1 Onions
  • 6 Large Carrots
  • 1 c. Water
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • Slow Cooker: Place the chicken, vinegar, and vegetables in a slow cooker. Fill with water to 1 inch below the top of the slow cooker. cover, and cook on high for 8 to 12 hours.
  • Electric Pressure Cooker: Place the chicken, vinegar, and vegetables into the pot of the pressure cooker. Fill two-thirds of the way up with water and secure the pressure cooker lid. Press the Manual button, set the pressure on high, and set the timer to 90 minutes.
  • Stove Top: Place the chicken, vinegar, and vegetables in a stockpot. Fill with water to 1 inch below the top of the stockpot. Bring to a boil, reduce the heat to medium-low, and simmer for 8 to 12 hours.
  • Season with salt and pepper to taste.
  • Strain, pour into Mason jars, and refrigerate.

Slow Cooker Chickpeas🌐

  • 2 c. Chickpeas
  • 1/2 tsp. Baking Soda
  • 7 c. Water
  • 1/4 tsp. Kosher Salt
  • 2 Bay Leaves, to taste
  • 2 Garlic Cloves, lightly smashed
  • In a 2½-quart slow cooker, put the chickpeas, 1/2 teaspoon baking soda, 7 cups water, a big pinch of kosher salt, bay leaf, and garlic.
  • Cover and cook on high heat for 4 hours, or low heat for 6 to 8 hours, or until tender.

Roasted Chickpeas🌐

  • 15 oz. Chickpeas, drained and rinsed
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Paprika
  • 1/4 tsp. Black Pepper, to taste
  • 1/4 tsp. Cayenne Pepper, for heat
  • 1/2 tsp. Cumin, for earthiness
  • Preheat your oven to 400°F. Drain and rinse the chickpeas thoroughly, then spread them on a clean kitchen towel or paper towel. Pat them completely dry to remove moisture.
  • Spread the chickpeas in a single layer on a baking sheet (no oil or seasoning yet). Bake for 10–15 minutes, shaking the pan halfway through. This step helps dry them out for maximum crispiness.
  • Remove the chickpeas from the oven and transfer them to a bowl while still warm. Toss with olive oil to coat evenly, then add salt, garlic powder, smoked paprika, black pepper, cayenne pepper, and cumin. Mix well to distribute the flavors.
  • Return the seasoned chickpeas to the baking sheet, spreading them out in a single layer. Roast for an additional 15–20 minutes, shaking the pan or stirring every 10 minutes to ensure even cooking. Keep an eye on them during the last few minutes to prevent burning.
  • Remove from the oven and let the chickpeas cool on the baking sheet. They will continue to crisp as they cool. Enjoy immediately as a snack, salad topper, or side dish.

Thai Dressing🌐

  • 2 tbsp. Coconut Aminos
  • 2 tbsp. Olive Oil
  • 2 Limes, juiced
  • 1/4 tsp. Cumin
  • 1/4 tsp. Ginger
  • 1 Garlic Cloves, minced
  • 1/8 tsp. Salt & Pepper, to taste
  • In a small bowl, whisk the coconut aminos, olive oil, and lime juice until well combined.
  • Next, add the cumin, ginger, and garlic.
  • Add the salt and pepper, to taste. Stir well and set aside.

Everything Seasoning🌐

  • 3 tsp. Light Sesame Seeds
  • 2 tsp. Dark Sesame Seeds
  • 1 tbsp. Flaky Sea Salt | Coarse Sea Salt
  • 3 tsp. Garlic Powder
  • 3 tsp. Onion Powder
  • In a small bowl, mix all of the ingredients together.
  • Store in an airtight container.

Garlic Infused Olive Oil🌐

  • 5 tbsp. Olive Oil
  • 1 Garlic Cloves, peeled and smashed
  • In a saucepan place all the ingredients.
  • Cook over very low heat for 5 minutes or until a thermometer inserted into the oil registers 180ºF.
  • Remove from the heat and allow to cool completely at room temperature.
  • Transfer in a bottle and seal the lid. Optionally straining out the garlic.
  • Refrigerate up to 1 month.

Cooked Quinoa🌐

  • 1 c. Quinoa, rinsed well
  • Cook 1 cup of quinoa per package instructions.

Frittata Base🌐

  • 2 Eggs
  • 1/4 c. Milk, whole
  • 1/4 c. Heavy Cream
  • 1/8 tsp. Sea Salt
  • In a medium bowl, beat the eggs with a whisk until the whites and yolks are fully combined.
  • Whisk in the milk, cream, and salt until the mixture is uniform in color and texture.
  • Store in the fridge for up to 3 days.

Herbed Dressing🌐

  • 1/2 c. Olive Oil
  • 1 Lemons, juiced
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 1 Garlic Cloves, minced
  • 1 tsp. Dijon Mustard
  • 2 tbsp. Fresh Mixed Herbs (Basil, Parsley, Chervil, Marjoram, Oregano) (FRESH MIXED HERBS, such as Parsley, Dill or Chives)
  • In a medium bowl, whick together the olive oil through fresh mixed herbs. Add salt and pepper, to taste.

Slices of Brown Rice Bread, GF🌐

  • 3/4 c. Milk (180g, approx. 180mL)
  • 2 Eggs, beaten (100g)
  • 1/2 tbsp. Apple Cider Vinegar (7g, approx 7mL)
  • 2 tbsp. Vegetable Oil (24g)
  • 1 tbsp. Honey (20g)
  • 1 c. Potato Starch (160g)
  • 7/8 c. Brown Rice Flour (114g)
  • 1/2 tbsp. Xanthan Gum (4g)
  • 1 tsp. Salt (5g)
  • 3/2 tsp. Active Dry Yeast (4.5g)
  • Combine the Potato Starch, Brown Rice Flower, and Xanthan Gum in a bowl and mix well.
  • Add the ingredients to the baking pan in the order listed.
  • Select COURSE No. 7 and press START.
  • When the add beep sounds, thoroughly scrape down the flour and other ingredients from the sides of the baking pan to the bottom using a rubber spatula.

Stovetop Chickpeas🌐

  • 1 c. Chickpeas
  • Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
  • In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 1/2 hour, or until tender (cooking time will vary depending on the type and freshness of the chickpeas).

Slices of Quick Basic White Bread🌐

  • 7/8 c. Water, 210g (approx. 210mL)
  • 9/4 c. Bread Flour, Unenriched, 293g
  • 3/2 tbsp. Granulated Sugar, 18g
  • 3/2 tbsp. Dry Milk, 6g
  • 1 tsp. Salt, 5g
  • 1 tbsp. Unsalted Butter, 14g
  • 1 tsp. Active Dry Yeast (RAPID RISE YEAST), 3g
  • Add the ingredients to the Baking Pan in the order listed.
  • Press the COURSE button to select Course No. 3 and press the START button.

Large Batch Homemade Taco Seasoning🌐

  • 1/2 c. Chili Powder
  • 2 tbsp. Chili Powder
  • 3 tbsp. Cumin
  • 1 tbsp. Salt
  • 1 tbsp. Black Pepper, finely ground
  • 1 tbsp. Paprika
  • 2 tsp. Garlic Powder
  • 2 tsp. Onion Powder
  • 2 tsp. Dried Oregano, dried
  • Mix all ingredients together then store in an airtight container or jar with a tight fitting lid.
  • To use: brown 1lb ground meat then add 2 - 2½ Tablespoons taco seasoning mix plus 1/3 cup broth or water and simmer until liquid has thickened, 1-2 minutes.

Avocado Crema🌐

  • 1 Avocados
  • 1/4 c. Coconut Cream
  • 3 tbsp. Fresh Cilantro
  • 1 tbsp. Avocado Oil, to thin
  • 1 Lemons, juiced
  • 1 tsp. Water, to desired thickness
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • Combine avocado. coconut cream, cilantro, avocado oil, and lemon juice in a blender, then purée until smooth.
  • Add water to thin. Season to taste with salt and pepper.

Cauliflower Rice🌐

  • 1 Cauliflower Heads
  • Remove the leaves and core from the cauliflower, and cut the head into 4 pieces.
  • Using a grater, on the medium grate side, grate the cauliflower chunks until no more remain.

Cauliflower Rice (Cilantro-Lime)🌐

  • 2 c. Cauliflower Rice
  • 1 tbsp. Avocado Oil
  • 1 Limes, juiced
  • 1/4 c. Fresh Cilantro, chopped
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Heat a large skillet over a medium heat and add the avocado oil. Add the cauliflower rice and cook for 5 minutes, or until desired texture is achieved.
  • Remove the pan from the heat and stir in the lime juice and cilantro.
  • Season to taste with salt and pepper.

Cooled Rice🌐

  • 1/2 c. Rice
  • 1 c. Water
  • Rinse the rice until the water runs clear.
  • Cook the rice according to package instructions.

Lemon & Herb Dressing🌐

  • 1 Lemons, juiced
  • 1/2 c. Extra Virgin Olive Oil
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Dried Basil
  • 1/2 tsp. Garlic Powder
  • 1/8 tsp. Salt & Pepper, to taste
  • Combine all ingredients in a small bowl. Season to taste with salt and pepper.

Dairy-Free Pesto🌐

  • 2 Lemons, juiced
  • 4 tbsp. Pine Nuts
  • 2 c. Fresh Basil Leaves
  • 1/2 c. Olive Oil
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • In a food processor, combine the lemon juice, pine nuts, and basil, and process until just combined. Slowly add in the olive oil, and pulse until emulsified. Season to taste with sea salt and pepper.

Honey-Lemon Mustard Dressing🌐

  • 1 tsp. Honey
  • 1 tsp. Mustard
  • 1 tsp. Sea Salt
  • 6 tbsp. Olive Oil
  • 1 Lemons, juiced
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • In a small bowl, combine the honey through lemon juice. Season to taste with salt and pepper.

Black Bean Sauce🌐

  • 1 tbsp. Garlic Cloves, minced
  • 2 tbsp. Shallots, minced
  • 1/4 c. White Wine
  • 1/8 c. Sherry
  • 3/2 c. Black Beans, cooked
  • 5/2 c. Chicken Broth | Vegetable Broth
  • 1 tsp. Chili Powder
  • 1 tbsp. Fresh Cilantro
  • 1/8 tsp. Salt & Black Pepper
  • Coat a 2 quart saucepan with vegetable spray and heat; add garlic and shallots; saute 2 minutes.
  • Add white wine, sherry, black beans and one and a half cups of broth; simmer 6 to 8 minutes.
  • Blend with a blender or food processor until smooth.
  • Pour the pureed beans back into the pan, and warm puree, add chili powder and enough additional broth to make sauce the consistency of heavy cream.
  • Season with cilantro, salt and pepper.

Maple Syrup & Balsamic Dressing🌐

  • 2 tbsp. Avocado Oil
  • 2 tbsp. Balsamic Vinegar
  • 2 tbsp. Maple Syrup
  • 1 tbsp. Dijon Mustard
  • 1/2 tsp. Dried Thyme
  • 1/8 tsp. Salt & Pepper, to taste
  • In a medium bowl, whisk together the avocado oil through the thyme. Add salt and pepper, to taste.

Fresh Cut Pineapple🌐

  • 1 Fresh Pineapple
  • Cut the skin from the pineapple. Cut around the core of the pineapple, or cut and keep the core for added nutrients.

Poached Chicken Breasts🌐

  • 1 Boneless Skinless Chicken Breasts
  • 1/8 tsp. Salt
  • Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil.
  • Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size.

Ginger-Lime Dressing🌐

  • 1/4 c. Lime Juice
  • 1 tbsp. Ginger, grated
  • 2 tbsp. Olive Oil
  • 2 tsp. Honey
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • In a small bowl, whisk the lime juice through honey. Season to taste with salt and pepper.

Sesame Almond Dressing🌐

  • 1/4 c. Almond Butter
  • 2 tbsp. Coconut Aminos
  • 1 tbsp. Honey | Maple Syrup
  • 3/2 tbsp. Rice Vinegar
  • 1 tbsp. Sesame Oil
  • 1 tbsp. Ginger, grated
  • 1 Garlic Cloves, grated
  • 1 tbsp. Water
  • 1/8 tsp. Salt & Black Pepper, to taste
  • In a small bowl, whisk together the almond butter through 1 tablespoon of water. If the dressing is not thin enough, add a second tablespoon of water. Season to taste with salt and pepper.

Satay Sauce🌐

  • 3/4 c. Coconut Milk
  • 1/3 c. Creamy Peanut Butter (CRUNCHY PEANUT BUTTER)
  • 1 Garlic Cloves, crushed
  • 2 tsp. Soy Sauce
  • 1 tsp. Granulated Sugar (DARK MUSCOVADO SUGAR)
  • Pour the coconut milk into a small pan and stir in the peanut butter. Stir in the remaining sauce ingredients and heat gently on the hob or over the barbecue, stirring until smooth and hot. Cover and keep warm.

Pizza Sauce🌐

  • 6 oz. Tomato Paste
  • 1 c. Water (BONE BROTH RECIPE OR WATER)
  • 1/4 tsp. Dried Oregano
  • 1/4 tsp. Dried Parsley
  • 1/4 tsp. Fresh Basil Leaves (DRIED BASIL
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. Garlic Powder
  • 1/8 tsp. Fresh Rosemary (DRIED ROSEMARY)
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • In a saucepan, combine all ingredients and cook until the sauce is reduced and thickened, about 10 minutes.

Fajita Seasoning🌐

  • 2 tsp. Onion Powder
  • 1 tsp. Cumin (CUMIN POWDER)
  • 1 tsp. Garlic Powder
  • 1 tsp. Paprika
  • 1 tsp. Dried Oregano
  • 1 tsp. Salt
  • Combine all ingredients in a jar, and shake well until mixed.

Honey-Mustard Dressing🌐

  • 1/4 c. Olive Oil
  • 2 tbsp. Honey
  • 2 tbsp. Dijon Mustard
  • 1/8 tsp. Salt & Pepper, to taste
  • To make the vinaigrette: Combine all ingredients in a glass jar and shake until combined.
  • Add salt and pepper, to taste.

Honey-Cumin Dressing🌐

  • 1/3 c. Lemon Juice
  • 1 tbsp. Cumin, ground
  • 2 tbsp. Honey
  • 3 tbsp. Olive Oil
  • Combine all ingredients in a small bowl, and season to taste with salt and pepper.

Croûtons🌐

  • 2 Slices of Whole Wheat Bread
  • 1 tbsp. Chili Oil
  • Carefully cut the crust from the Granary loaf and discard. Cut the bread into neat slices and then into 2.5cm/1in cubes.
  • Heat the chili oil in a large frying pan. Add the bread cubes and cook for about 5 minutes, tossing the cubes occasionally, until they are crisp and golden brown all over.

Cowboy Caviar🌐

  • 2 c. Black Beans, cooked
  • 1 c. Tomatoes, chopped
  • 1/2 c. Fresh Cilantro
  • 1/4 c. Green Bell Peppers, chopped
  • 1/4 Red Onions, chopped
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Dried Basil
  • 1 Limes, juiced
  • 2 tbsp. Olive Oil
  • 2 tbsp. Apple Cider Vinegar
  • Place all ingredients in a large bowl and mix.

Honey-Lemon Dijon Dip🌐

  • 1/4 c. Honey
  • 1/4 c. Lemon Juice
  • 2 tbsp. Olive Oil
  • 1 tbsp. Dijon Mustard
  • 1 Garlic Cloves, minced
  • 1 tbsp. Fresh Parsley, minced
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Combine the honey through the parsley in a blender or food processor, until combined. Season to taste with salt and pepper.

Coconut Sour Cream🌐

  • 14 oz. Coconut Cream
  • 1 Limes, juiced and zested
  • 1/8 tsp. Salt
  • Combine all ingredients in a small bowl and stir to mix well.

Easiest Baked Chicken Breast🌐

  • 1 Boneless Chicken Breasts, pounded to an even thickness
  • 1/4 c. Italian Salad Dressing
  • 1/4 tsp. Paprika
  • 1/8 tsp. Garlic Powder
  • 1/8 tsp. Onion Powder
  • 1/8 tsp. Salt & Black Pepper
  • Preheat the oven to 400°F, then spray a 9x13" baking pan with nonstick spray.
  • Place the chicken breasts into the bottom of the baking pan then drizzle on the Italian dressing and sprinkle on seasonings to taste. Use tongs or your hands to flip the chicken breasts to coat in the dressing and seasonings then arrange into an even layer.
  • Bake for 20 minutes or until the thickest part of the largest chicken breast reaches an internal temperature of 165 degrees as read by a digital instant-read thermometer. Let the chicken rest for 15-30 minutes before serving and/or slicing.

Pan Roasted Vegetables 🌐

  • 1/2 c. Fresh Zucchini, diced
  • 12 Cherry Tomatoes
  • 1/2 c. Red Bell Peppers, diced
  • 1/2 c. Red Onions, diced
  • 1/2 c. Orange Sweet Potatoes, diced
  • 2 tbsp. Olive Oil
  • 1/4 tsp. Salt & Black Pepper
  • Preheat the oven to 400F. Line a sheet pan with parchment paper.
  • In a large bowl, combine the zucchini, tomatoes, bell pepper, onion, and sweet potato. Add the olive oil and season with salt and pepper. Stir or toss to mix evenly.
  • Spread the vegetables out on the lines sheet pan. Roast them in the oven for 12 minutes, flip them over, and continue roasting for 15-20 minutes longer, until they're tender.

Hard Boiled Eggs🌐

  • 1 Eggs
  • Place eggs in cold water, enough to cover the eggs by about an inch.
  • Bring the water up to a rolling boil using high heat. Then remove from heat.
  • Cover and let simmer for 10 minutes.
  • Rinse eggs under cold water until they are chilled. Serve.

Cauliflower Mash🌐

  • 1 Cauliflower Heads
  • 1 tbsp. Coconut Oil
  • 2 tbsp. Broth | Water, organic
  • 1/4 tsp. Sea Salt, to taste
  • 1 tbsp. Dill | Chives, chopped
  • Lightly steam the cauliflower.
  • Add all ingredients to a blender and mix on high.
  • Top with chopped dill/chives.

Rice🌐

  • 1/2 c. Rice
  • 1 c. Water
  • Cook the rice according to package instructions. Store in the refrigerator.

Slices of Basic White Bread

  • 3/4 c. Water (180g, approx 180mL)
  • 2 c. Bread Flour, Unenriched (260g)
  • 3/2 tbsp. Granulated Sugar (18g)
  • 3/2 tbsp. Dry Milk (6g)
  • 1 tsp. Salt (5g)
  • 1 tbsp. Unsalted Butter (14g)
  • 1 tsp. Active Dry Yeast (3g)
  • Add the ingredients to the Baking Pan in the order listed.
  • Select Course No. 1 and press the START button.