5 Ingredient Sloppy Joes

• 1 lb. 80% Ground Beef
• 1/2 c. Ketchup
• 1/4 c. Mustard
• 1 Yellow Onions, chopped
• 2 tbsp. Dark Brown Sugar
• 4 Hamburger Buns

• Add ground beef to a medium pot and cook it stirring from time to time, over medium heat until browned and until all the liquid evaporates. Add the onion and cook for 2 to 3 minutes.
• Add in brown sugar, mustard, and ketchup. Stir to combine.
• Let it simmer on low for about 5 minutes to combine the flavors.
• Serve on buns, optionally you can serve with your favorite sides.

5-Ingredient Black Bean Soup

• 2 c. Black Beans
• 2 c. Salsa
• 1/2 c. Fresh Cilantro (Coriander), chopped
• 2 tsp. Cumin, ground
• 1 Garlic Cloves, minced

• Stir all ingredients together in a medium saucepan. Heat over medium-high heat until simmering.
• Reduce heat to medium-low, cover and simmer for at least 10 minutes, stirring occasionally.
• Serve soup warm topped with additional fresh cilantro as garnish.

5-Ingredient Guacamole

• 2 Avocados
• 1/4 c. Red Onions, chopped
• 1 Limes, juiced
• 2 tbsp. Fresh Cilantro (Coriander), plus more for garnish
• 1/4 tsp. Kosher Salt

• In a mortar, add the avocado and mash using the pestle. Add the red onion, lime juice, cilantro and salt.
• Stir to combine all ingredients. Taste and adjust seasonings, if needed. Serve and enjoy!

All-Day Mexican Breakfast

• 1 Fresh Mixed-Color Chilies
• 4 Eggs
• 15 oz. Canned Black Beans
• 1 Avocados
• 1 Limes

• Finely slice the chilies (use as much as you dare!). Sprinkle half of them into a 12-inch non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Once they start to sizzle, evenly crack in the eggs, then spoon the black beans and just half the juice from the can in and around the eggs. Season with sea salt and black pepper, cover, and cook the eggs to your liking.
• Meanwhile, halve, peel, and pit the avocado, slice into thin wedges, dress with the lime juice, and season to perfection. Arrange the avocado around the pan, scatter over the rest of the chilies, stab the egg yolks, and dish up.

Anti-Aging Pesto

• 1 c. Fresh Cilantro (Coriander), 1 large or 2 small bunches
• 1/4 c. Pumpkin Seeds | Pepitas
• 1 Garlic Cloves, peeled
• 1/2 Lemons | Limes, juiced, plus more to taste
• 1/8 tsp. Sea Salt, finely ground
• 1/2 c. Extra Virgin Olive Oil, plus more as needed
• 1/2 Avocados, for a thicker pesto

• Trim ½” off cilantro ends and remove any woody stalks, wash thoroughly in a salad spinner and spin dry.
• Pulse pepitas and garlic in a food processor until minced.
• Add cilantro, lemon juice, salt, and pulse until chopped fine (or as desired).
• Pour olive oil in slowly and process until desired consistency.
• Taste and adjust salt and lemon/lime juice.
• Serve on eggs, baked/poached fish, shrimp, chicken, pork, black beans, chili, and/or steamed vegetables.

Anti-Allergy Salad

• 1/4 c. Flaxseed Oil
• 1/4 c. Fresh Parsley, finely chopped
• 3/2 c. Broccoli Sprouts
• 1 Apples, cored and cut into cubes
• 1/2 Red Onions, diced
• 1/4 c. Fresh Blueberries
• 6 oz. Wild Salmon, cooked and flaked

• First combine the flaxseed oil with the parsley and season generously with salt and pepper. Set aside.
• Next toss together the remaining ingredients and place in two salad bowls.
• Drizzle with the parsley dressing and serve immediately with a nice tall glass of water to keep you hydrated!

Anti-Allergy Tea

• 1 Nettle Tea Bag
• 1 Chamomile Tea Bag
• 1 tbsp. Cloudy Honey
• 1/2 tsp. Ginger
• 1/4 Lemons

• Place all ingredients in a tea cup or mug and cover with boiling water. Let steep for 5-10 minutes, then remove the tea bags, ginger and lemon. Relax and enjoy!

Apricot Butter Bars

• 1 tbsp. Chia Seeds
• 3 tbsp. Butter (nut or seed butter), unsweetened
• 1/2 c. Dried Figs
• 3/2 c. Dried Apricots
• 3 tbsp. Coconut Flakes, dried
• 1 c. Granola | Muesli

• Add the ingredients to a food processor and combine well until a ball of thick paste is formed
• Scoop the ingredients out onto a large piece of baking paper
• Cover the mixture with the excess paper and flatten slightly
• Roll out with a rolling pin until the mixture forms a flat slab about 1.5 cm thick
• Dehydrate for approximately 12 hours at 125 degrees.
• If you do not have a dehydrator you could either set these bars in the fridge, or cook them at a the ovens lowest temperature for a day. If you are storing them in the fridge rather than dehydrating them they will be a little sticky. Dehydrating them removes the moisture and makes them easier to store and eat.

Asian Fried Eggs

• 2 Green Onions (Scallions)
• 1 Fresh Mixed-Color Chilies
• 2 tbsp. Mixed-Color Sesame Seeds, raw, light and dark
• 4 Eggs
• 2 tbsp. Hoisin Sauce

• Trim the scallions, very finely slice at an angle with the chilies, pop both into a bowl of ice-cold water, add a swig of red wine vinegar, and put aside.
• Place a large non-stick frying pan on a medium-high heat and lightly toast the sesame seeds for 1 minute. Drizzle in 1 tablespoon of olive oil, then crack in the eggs. Put a lid on the pan, and fry to your liking.
• Place the eggs on your plates — I like one facing up and one facing down. From a height, drizzle over the hoisin (loosening with a splash of water first, if needed). Drain and scatter over the scallions and chilies, stab the yolks, and enjoy.

Asparagus Carbonara

• 10 oz. Penne Pasta
• 12 oz. Asparagus Spears
• 4 Eggs
• 7/4 oz. Pecorino Cheese | Parmesan Cheese
• 4 Smoked Pancetta Slices | Smoked Bacon Slices

• Cook the pasta in a large pan of boiling salted water according to the package instructions. Meanwhile, snap the woody ends off the asparagus, then slice the spears roughly the same length as the pasta, having any thick spears lengthways. Separate the eggs, putting the yolks into a bowl (save the whites for making meringues another day), then finely grate in the cheese and mix together.
• Finely slice the pancetta, then place in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil and a generous pinch of black pepper and cook for 4 minutes, or until golden and crisp. Add the asparagus to the pancetta for 3 minutes, then drain the pasta, reserving a cupful of starchy cooking water.
• Tip the pasta into the pancetta pan, toss and stir everything together, then remove from the heat and wait 2 minutes for the pan to cool slightly (if the pan's too hot, it'll scramble; get it right and it'll be smooth, silky and deliciously elegant).
• Loosen the egg mixture with a spash of cooking water, then pour over the pasta, tossing and stirring vigorously - the egg will gently cook in the residual heat. Season to perfection. Adjust the consistency with extra cooking water, if needed, and finish with a pinch of pepper and an extra grating of cheese, if you like.

Asparagus, Eggs, & French Dressing

• 1/2 Red Onions
• 4 Eggs
• 12 oz. Asparagus Spears
• 1/2 oz. Tarragon
• 2 tbsp. Dijon Mustard

• Peel and finely chop the red onion, place in a bowl, cover with 4 tablespoons of red wine vinegar, and add a very good pinch of sea salt. Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly. Line up the asparagus, trim off the woody ends, and place in a colander above the eggs, covered, to steam while the eggs cook. Meanwhile, pick the tarragon leaves.
• In a bowl, whisk the mustard with 6 tablespoons of extra virgin olive oil, adding it gradually, then pour in thge soaking vinegar from the onion through a sieve, whisking constantly. Taste and season to perfection with black pepper.
• When the time's up on the eggs, divide the asparagus between your plates. refresh the eggs under cold water until cook enough to handle, then peel, halve, and plate up, sprinkled with the tarragon leaves and onion. Drizzle each plate with 1 tablespoon of dressing (save the rest for another day), season from a heat with a pinch of pepper, and dig in.

Avocado Cakes

• 1 Avocados
• 4 Rice Cakes
• 1 Cucumbers, sliced
• 1/8 tsp. Salt

• Mash ½ avocado. Spread on 8 Lundberg “Thin Stackers” brown rice cakes. Sprinkle with sea salt. Top each with 1-2 cucumber slices and a small sprig of dill, parsley, or cilantro. (Makes 2 servings.)

Avocado, Tomato & Chicken Sandwich

• 2 Slices of Bread
• 1/4 c. Avocados, ripe
• 3 oz. Boneless Chicken Breasts, cooked, sliced
• 1/4 c. Red Tomatoes, sliced

• 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. (Eight ounces raw boneless, skinless chicken breast yields about 1 cup sliced, diced or shredded cooked chicken.)
• Toast bread. Mash avocado with a fork and spread onto one piece of toast. Top with chicken, tomato and the second piece of toast.

Bacon Chops with Apple and Cider Sauce

• 1 tbsp. Olive Oil
• 4 Bacon Chops
• 2 Apples, peeled, cored and sliced
• 1/2 tbsp. Butter
• 2 Garlic Cloves, finely chopped
• 1 tsp. Granulated Sugar
• 2/3 c. Hard Cider
• 1 tsp. Apple Cider Vinegar
• 1 tbsp. Wholegrain Mustard
• 2 tsp. Fresh Thyme, chopped
• 1/4 tsp. Salt & Black Pepper
• 1 tsp. Fresh Thyme, to garnish

• Heat the oil in a large heavy frying pan over a medium heat, and cook the chops for 10-15 minutes, browningwell on both sides. Remove the chops from the pan and keep warm.
• Add the butter and apples to the frying pan and cook until the juices begin to turn brown.
• Add the garlic and sugar, and cook for 1 minute, then stir in the cider, cider vinegar, mustard and chopped thyme. Boil for a few minutes until reduced to a saucy consistency. Season to taste.
• Place the chops on warmed serving plates, spoon over the sauce, garnish with the thyme sprigs and serve.

Baked Banana Porridge

• 2 c. Bananas, halved lengthways
• 1 c. Porridge Oats
• 1/4 tsp. Cinnamon
• 1/2 c. Milk
• 4 c. Black Walnuts, roughly chopped

• Heat oven to 190°C/375°F. Mash up one banana half, then mix it with the oats, cinnamon, milk, 300ml/1¼ cups water and a pinch of salt, and pour into a baking dish. Top with the remaining banana halves and scatter over the walnuts.
• Bake for 20-25 mins until the oats are creamy and have absorbed most of the liquid.

Baked Banana with Ice Cream

• 4 Bananas, unpeeled
• 1/2 Lemons, juiced
• 1 c. Vanilla Ice Cream
• 2 tbsp. Unsalted Butter, for the sauce
• 1/2 c. Hazelnuts, toasted and roughly chopped, for the sauce
• 3 tbsp. Golden (Light Corn) Syrup, for the sauce
• 1 Lemons, juiced, for the sauce

• Preheat the oven to 180°C/350°F. Place the unpeeled bananas on a baking sheet and brush them with the lemon juice. Bake for about 20 minutes until the skins are turning black and the flesh gives a little when the bananas are gently squeezed.
• Meanwhile, make the sauce. Melt the butter in a small pan. Add the hazelnuts and cook gently for 1 minute. Add the syrup and lemon juice and heat, stirring, for 1 minute more.
• To serve, slit each banana open with a knife and open out the skins to reveal the tender flesh. Transfer to serving plates and serve with scoops of ice cream. Pour the sauce over.

Baked Saffron Rice

• 2 Red Onions
• 1/2 tsp. Saffron
• 4 tbsp. Natural (Plain) Yogurt
• 4 tbsp. Sun-Dried Tomato Paste
• 4/3 c. White Basmati Rice

• Preheat the oven to 400°F. Peel and finely chop the red onions. Place a 12x10-inch roasting pan on a high heat on the stove, pour in 1 tablespoon of olive oil, add the onions, and fry for 4 minutes, or until soft and sweet, stirring regularly. Meanwhile, place half the saffron in 2½ cups of boiling kettle water. In a bowl, cover the remaining saffron with 1 tablespoon of boiling water, steep for 10 seconds, then mix with the yogurt and put aside.
• Stir the tomato paste, rice, and a pinch of sea salt and black pepper into the onion pan, then pour in the saffron water and bring to a boil. Once boiling, carefully transfer to the oven for 15 minutes, or until the rice has absorbed all the liquid, fluffed up beautifully, and is golden and crisp on top.
• Spoon the saffron yogurt over the rice, drizzle it all with 1 tablespoon of extra virgin olive oil, fork and mix it all together, and dish up.

Balsamic Vinaigrette

• 1/4 c. Balsamic Vinegar
• 2 tbsp. Honey
• 1 Garlic Cloves, minced
• 3/4 c. Extra Virgin Olive Oil
• 1 tbsp. Mustard
• 1/2 tsp. Sea Salt
• 1/2 tsp. Black Pepper

• In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
• Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

Banana “nice” Cream

• 2 Bananas, ripe

• Coarsely slice the ripe bananas into small chunks, set on a plate or baking sheet, and freeze 1-2 hours.
• Once frozen, add banana chunks to a food processor and blend until creamy, scraping down the sides as necessary.
• Freeze for 1-2 hours for scoopable ice cream—or eat right away for “soft serve.” Top as desired.

Banana and Maple Flip

• 1 Bananas, peeled and halved
• 1/4 c. Greek Yogurt
• 1 Eggs
• 2 tbsp. Maple Syrup

• Put the peeled and halved banana, thick Greek yogurt, egg and maple syrup in a food processor or blender. Add 30ml/2 tbsp chilled water or an ice cube.
• Process the ingredients constantly for about 2 minutes, or until the mixture turns a really pale, creamy colour and has a nice frothy texture.
• Pour the drink into a tall, chilled glass and serve immediately.

Banana Smoothie with Chocolate Sauce

• 3 Bananas, for smoothie
• 1 c. Natural (Plain) Yogurt, for smoothie
• 2 tbsp. Honey, for smoothie
• 3/2 c. Orange Juice, for smoothie
• 10 Ice Cubes, for smoothie
• 6 oz. Chocolate Sauce, heated

• Peel and chop the bananas, then mash them with a fork.
• Place all the smoothie ingredients in a blender or food processor and blend until smooth.
• Pour into big, tall glasses, then pour in some chocolate sauce from a height. The sauce will swirl around the glasses to give a marbled effect.

Bangin' Beef Stew

• 4 Mixed-Color Bell Peppers
• 1 tbsp. Allspice, ground
• 5/4 lb. 80% Ground Beef (LEAN STEWING BEEF)
• 10 Bay Leaves
• 8 Garlic Cloves

• Preheat the oven to 325°F. Place a large shallow casserole pan on a high heat. Seed the peppers and chop into fingers, then place into the pan with 1 tablespoon of olive oil, a pinch of sea salt and black pepper, and the allspice. Chop the beef a similar size and stir into the pan with the bay. Crush in the unpeeled garlic through a garlic crusher and fry for 2 minutes, tossing regularly.
• Add 2 tablespoons of red wine vinegar and 2 cups of water to the pan. Cover, then cook in the oven for 2 hours, or until dark and sticky. Loosen with a splash of water, if needed, mix up, taste, season to perfection, and serve.

Basic Energy Balls

• 5 c. Dates, pitted, coarsely chopped
• 1/2 c. Coconut Flakes, shredded
• 1/4 tsp. Cinnamon

• Blend the pitted, coarsely chopped dates, unsweetened shredded coconut (or any variety of finely chopped nuts, except peanuts), and cinnamon in the food processor.
• Then roll into balls.

Bean and Cheese Toasterdilla

• 2/3 c. Mexican Cheese Blend, reduced fat, shredded
• 1/2 c. Refried Beans, vegetarian
• 2 Tortillas

• Lay tortillas flat on a clean work surface. Spread refried beans down the middle third from top to bottom, leaving a 1-inch space halfway down to allow for a fold. Sprinkle cheese on top, lightly pressing into the beans.
• Fold the left side over the beans, then the right side on top, so the two sides are overlapping in the middle. Fold in half vertically so the bottom edge meets the top edge.
• Place the quesadillas into the toaster slots and set the toaster to medium heat. Toast for 1 cycle. Carefully remove quesadillas and reverse the vertical fold, so that the inside is now the outside. Return to the toaster and toast until lightly browned, about half a toasting cycle.
• Carefully remove the hot quesadillas to a plate. Cut in half at the fold to make 4 pieces.

Beef and Noodles

• 1 lb. 90% Lean Ground Beef
• 2 c. Beef Broth
• 2 c. Egg Noodles
• 2 Garlic Cloves
• 1 Onions
• 1 tbsp. Worcestershire Sauce
• 1/4 c. All-Purpose Flour
• 1/4 tsp. Italian Seasoning
• 1/8 tsp. Salt & Black Pepper

• Boil a salted pot of water for the egg noodles and cook according to package directions.
• Meanwhile, add the ground beef and onion to a skillet. Cook over medium-high heat, breaking the meat up as you go along, until it's nicely browned (about 10 minutes). Don't drain the fat unless you're not using lean ground beef (then drain a bit but still leave at least a couple tablespoons of it in the pan).
• Reduce the heat to medium and stir in the garlic, Worcestershire sauce, and Italian seasoning, and cook for 1 minute.
• Stir in the flour and cook for another 1-2 minutes, stirring often (this cooks the raw flour taste out).
• Gradually pour in the beef broth while stirring until the flour has dissolved and scraping any stuck-on bits from the bottom of the pan.
• Continue cooking for another 5-10 minutes (stir occasionally) or until the gravy has thickened to your liking. If it gets too thick, add in a splash more beef broth.
• Drain the cooked egg noodles, add them to the skillet, and toss with the beef mixture. Season with salt & pepper if needed and serve immediately.

Beef, Beets, & Horseradish

• 11/2 oz. Baby Beets (RAW MIXED-COLOR BABY BEETS)
• 3 tbsp. Red Radish (CREAMY HORSERADISH)
• 3 tsp. Crème Fraîche (REDUCED-FAT CREME FRAICHE)
• 7/4 oz. Watercress
• 3/2 oz. Daikon Radish (BRESAOLA)

• Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Dress with ½ a tablespoon each of extra virgin olive oil and red wine vinegar, the horseradish, and crème fraîche, then season to perfection with sea salt and black pepper. Delicately toss with the watercress and any reserved beet leaves.
• Divide up the bresaola between your plates, followed by the beet salad, then drizzle with 1 teaspoon of extra virgin olive oil, and serve.

Black Bean Fajita Skillet

• 1 tbsp. Olive Oil
• 8 oz. Black Beans
• 1 Red Bell Peppers, sliced
• 1 Yellow Onions, sliced
• 1/8 tsp. Kosher Salt
• 1/4 c. Shredded Chedder Cheese
• 1/2 tsp. Taco Seasoning (salt-free Southwest-style seasoning blend)

• Heat oil in a large skillet over medium heat. Add fajita vegetables and sauté until tender, about 10 minutes.
• Stir in black beans, seasoning and salt; cook, stirring, until heated through, about 1 minute.
• Divide the vegetables and beans between two bowls and top each with 2 tablespoons cheese, if using.

Black Bean Quesadillas

• 15 oz. Black Beans, rinsed
• 1/2 c. Shredded Chedder Cheese
• 1/2 c. Salsa
• 4 c. Tortillas
• 1 Avocados, diced

• Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
• Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

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 (CHICKEN BROTH | VEGETARIAN BROTH)
• 1 tsp. Chili Powder
• 1 tbsp. Fresh Cilantro (Coriander)
• 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.

Black Tahini Noodles

• 5 oz. Fine Rice Noodles
• 2 Limes
• 1 c. Watercress Sprouts
• 7/4 oz. Dark Sesame Seeds
• 2 tbsp. Teriyaki Sauce

• Cook the noodles in boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, finely grate the zest of 1 lime, snip the cress, and put both aside. Toast the sesame seeds in a dry non-stick frying pan on a high heat for 1 minute, tossing regularly. Reserving one-quarter of the seeds, pound the rest in a pestle and mortar until fairly fine, then muddle in the teriyaki and the juice of 1 lime. Taste, season to perfection with sea salt and black pepper, and you've got a black tahini!
• Toss the noodles and black tahini together, loosening with a splash of reserved noodle water. Serve prinkled with the lime zest, cress, and reserved seeds, with lime wedges on the side for squeezing over.

BPA-Banishing Fruit Salad

• 1 Oranges, segmented
• 1/2 c. Grapes, halved
• 1/2 c. Fresh Strawberries, quartered
• 1 Apples, cored and diced
• 1 Bananas, diced

• Combine all ingredients in a bowl and enjoy!

Broccoli with Soy Sauce and Sesame Seeds

• 8 oz. Purple-Sprouting Broccoli
• 1 tbsp. Light Sesame Seeds
• 1 tbsp. Olive Oil
• 1 tbsp. Soy Sauce
• 1/8 tsp. Salt & Black Pepper

• Using a sharp knife, cut off and discard any thick stems from the broccoli and cut the broccoli into long thin florets.
• Spread out the sesame seeds in a small frying pan and dry-fry over a medium heat until toasted. Do not leave them unattended as they will readily burn if left just a fraction too long.
• Heat the olive oil in a wok or large frying pan and add the broccoli. Stir-fry for 3-4 minutes, or until tender, adding a splash of water if the pan becomes too dry.
• Add the soy sauce to the broccoli, then season with salt and ground black pepper to taste. Add sesame seeds, toss to combine and serve immediately.

Buttermilk

• 1 tbsp. White Vinegar | Lemon Juice
• 1 c. Milk

• Pour the tablespoon of vinegar into a 1 cup measurer. Fill the rest of the 1 cup measurer with milk.
• Gently stir and let the mixture sit for about 5 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.

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.

Cajun Sweet Potatoes

• 4 Sweet Potatoes
• 10 Garlic Cloves, 1 bulb
• 1 tsp. Cajun Seasoning
• 3/4 c. Greek Yogurt
• 4 Green Onions (Scallions)

• Preheat the oven to 350°F. Quickly scrub the sweet potatoes clean, then slice into 1¼-inch rounds. Place in a 10x12-inch roasting pan with the whole unpeeled garlic bulb, and toss with 1 tablespoon each of olive oil and red wine vinegar, a pinch of sea salt and black pepper, and the Cajun spice. Arrange in a flat layer and roast for 1 hour, or until soft, gnarly, and carmelized.
• Once done, squeeze all the soft, sweet, creamy, mild roasted garlic out of the skins into the yogurt, mash together, then season to perfection. Trim and finely slice the scallions. Spoon the yogurt across a plate or platter, stack the sweet potato on top, drizzle with ½ a tablespoon of extra virgin olive oil, spinkle over the scallions, dish up and enjoy.

Cajun-Spiced Chicken

• 3 Boneless Skinless Chicken Breast Fillets
• 2 tbsp. Butter
• 1/2 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Cayenne Pepper
• 1 tsp. Paprika
• 1/4 tsp. Cumin
• 1/2 tsp. Dried Thyme
• 1 tsp. Salt & Black Pepper

• Slice each chicken breast in half horizontally, making two pieces of about the same thickness. Flatten them slightly with the heel of you hand.
• Put the butter in a small pan and melt over a low heat. Do not let it brown.
• Mix the remaining ingredients in a bowl. Brush the chicken on both sides with a little of the melted butter. Sprinkle evenly with the seasoning mix.
• Heat a large heavy-based frying pan over a high heat for about 5-8 minutes, until a drop of water sprinkled on the surface sizzles.
• Drizzle 5ml/t tsp melted butter on to each chicken piece. Place them in the frying pan in an even layer, two or three at a time, and cook for 2-3 minutes, until the underside begins to blacken. Turn the chicken over and cook the other side for 2-3 minutes more. Remove from the pan and keep hot while cooking successive batches. Serve hot with salad leaves and pepper strips.

Cantaloupe Melon Salad

• 1/2 Cantaloupe Melon
• 1 c. Fresh Strawberries
• 1 tbsp. Confectioners' Sugar, plus extra for dusting

• Preheat the grill (broiler) to high. Hull the strawberries and cut them in half. Arrange the fruit in a single layer, cut side up, on a baking sheet or in an ovenproof dish and dust with the icing sugar.
• Grill (broil) the strawberries for 4-5 minutes, or until the sugar starts to bubble and turn golden.
• Meanwhile, scoop out the seeds from the half of the melon using a spoon. Using a sharp knife, remove the skin, then cut the flesh from the wedges.
• Arrange the melon wedges attractively on a serving plate and sprinkle the lightly carmelized strawberries on top. Dust the salad with icing sugar and serve immediately.

Cashew Mayo

• 1/2 c. Cashew Nuts | Macadamia Nuts
• 1/2 c. Water
• 1/4 tsp. Onion Powder
• 1/8 tsp. Garlic Powder
• 1/8 tsp. Salt
• 1/2 Lemons, juiced

• Soak cashews in water for at least 2 hours or overnight.
• Place cashews, with their soaking liquid, and remaining ingredients in a food processor or blender and process on high for about 5 minutes. You may need to scrape the sides down intermittently. It’s done when the mixture is completely smooth and no longer tastes grainy.
• You can add more liquid if you’d like the dressing thinner.

Cereal w/ Fruit

• 1/2 gal Milk
• 1 Cereal
• 4 Fresh Peaches | Fresh Nectarines

• Combine 3/4 cup milk and 1 cup cereal. Top with a peache or nectarine cut into bite size pieces.

Cheese and Crackers

• 1/4 c. Slices of Pepper Jack Cheese
• 1/4 c. Crackers
• 1/4 c. Summer Sausage

• Stack the cheese, meat and crackers. Eat them stacked.

Cheesy Ham and Broccoli Rice Skillet

• 5/2 c. Chicken Broth
• 1 c. Long Grain Rice
• 6 oz. Head of Broccoli, chopped into small florets
• 8 oz. Ham Steaks, chopped into bite-sized pieces
• 6 oz. Shredded Sharp Chedder Cheese

• Add chicken broth and rice to a 2½ - 3 quart saucepan then turn heat to high and bring to a simmer. Turn heat down to low then place a lid on top and simmer for 6 minutes (rice should barely be simmering so make sure heat is not too high.)
• Add broccoli (no need to stir) then place the lid back on top, turn heat up to keep broth at a gentle simmer, and then cook for an additional 9-10 more minutes or until the rice and broccoli are cooked through. Turn off heat then sprinkle in cheese and stir until completely melted. Stir in ham until warmed through, then serve.

Chestnut Carbonara

• 5 oz. Penne Pasta
• 3 Smoked Pancetta Slices | Smoked Bacon Slices
• 6 oz. Chestnuts
• 4 Eggs
• 3/4 oz. Pecorino Cheese | Parmesan Cheese, plus extra to serve

• Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of starchy cooking water. With 4 minutes to go, finely slice the pancetta and plate in a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Once sizzling, crumble in the chestnuts and add a generous pinch of black pepper, then stir regularly until golden and crisp.
• Meanwhile, separate the eggs, putting the yolks into a bowl (save the whites for making meringues another day), then finely grate in the cheese and mix together. Tip the drained pasta into the chestnut pan, then remove from the heat and wait 2 minutes for the pan to cool slightly (if the pan's too hot, it'll scramble; get it right and it'll be smooth, silky and deliciously elegant). Loosen the egg mixture with a splash of the reserved cooking water, the pour over the pasta, tossing and stirring vigorously—the egg will gently cook in the residual heat. Season to perfection. Adjust the consistency with extra cooking water, if needed, and finish with a fine grating on cheese, if you like.

Chicken Avocado Chop

• 1/4 c.
• 2 c. Leaves of Romaine Lettuce, chopped
• 2 c. Arugula
• 3 oz. Grilled Chicken Breast, sliced
• 2 tbsp. Canned Corn
• 2 tbsp. Canned Black Beans, drained and rinsed
• 1/4 c. Feta Cheese, cumbled
• 2 tbsp. Red Tomatoes, diced
• 1 Avocados, quarter sliced
• 1/2 c. Tri-color Tortilla Strips
• 1 tsp. Fresh Parsley, chopped, for garnish
• 1 tsp. Chives, chopped, for garnish

• In a large mixing bowl, combine romaine, arugula, chicken, corn, beans and feta. Toss with dressing and transfer to a salad bowl.
• Garnish with fresh diced tomatoes, avocado slices, tortilla strips, and fresh herbs.

Chicken Chow Mein

• 12 oz. Egg Noodles
• 8 oz. Boneless Skinless Chicken Breast Fillets
• 3 tbsp. Soy Sauce
• 1 tbsp. Mirin Rice WIne (RICE WINE | DRY SHERRY)
• 1 tbsp. Light Sesame Oil (DARK SESAME OIL)
• 4 tbsp. Vegetable Oil
• 2 Garlic Cloves, finely chopped
• 2 oz. Fresh Podded Snow Peas, trimmed
• 4 oz. Bean Sprouts
• 2 oz. Sliced Ham, finely shredded
• 4 Green Onions (Scallions), finely chopped
• 1/8 tsp. Salt & Black Pepper

• Cook the noodles in a large pan of boiling lightly salted water until tender.
• Meanwhile, slice the chicken into fine strips about 5cm/2in in length. Place in a bowl and add 10ml/2 tsp of the soy sauce, the rice wine or sherry and the sesame oil.
• Heat half the vegetable oil in a wok or large frying lan over high heat. When it starts smoking, add the chicken mixture. Stir-fry for 2 minutes, then transfer the chicken to a plate and keep it hot.
• Wipe the wok clean and heat the remaining oil. Stir in the garlic, snow peas, beansprouts and shredded ham. Stir-fry for 2-3 minutes over high heat.
• Drain the noodles, rinse them under cold water, then drain them again. Pat them dry with kitchen paper and add to the wok. Continue to stir-fry until the noodles are heated through.
• Add the remaining soy sauce and seasong with salt and ground black pepper. Return the chicken and any juices to the noodle mixture, add the chopped spring onions and give the mixture a final stir. Serve at once.

Chicken Fajita Sheet Pan

• 2 Boneless Skinless Chicken Breasts, sliced into strips
• 1 Red Bell Peppers, sliced
• 1 Yellow Bell Peppers, sliced
• 1 Red Onions, sliced
• 2 tbsp. Olive Oil
• 1 tsp. Chili Powder
• 1 tsp. Cumin
• 1/4 tsp. Salt & Black Pepper

• Preheat the oven to 400°F (200°C).
• Place the chicken strips, bell peppers, and onion on a sheet pan.
• Drizzle with olive oil, sprinkle with chili powder, cumin, salt, and pepper.
• Roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.

Chicken Fried Rice

• 2 tbsp. Peanut Oil
• 1 Onions, finely chopped
• 2 Garlic Cloves, chopped
• 1 tbsp. Ginger, peeled and grated
• 8 oz. Boneless Skinless Chicken Breast Fillets, cut into 1cm/½in dice
• 4 c. Enriched Long Grain Rice, cold cooked
• 1 Red Bell Peppers, seeded and sliced
• 1 c. Canned Corn, drained
• 1 tsp. Chili Oil
• 1 tsp. Curry Powder
• 2 Eggs, beaten
• 1/8 tsp. Salt
• 2 Green Onions (Scallions), shredded, to garnish

• Heat the oil in a wok. Add the onion and stir-fry over a medium heat for 1 minute, then add the garlic and ginger and stir-fry for 2 minutes more.
• Push the onion mixture to the sides of the wok, where it will keep warm but not cook, add the chicken to the centre and stir-fry for 2 minutes. Add the rice and toss well. Stir-fry over a high heat for about 3 minutes more, until the chicken is cooked through.
• Stir in the sliced red pepper, corn, chilli oil and curry powder, with salt to taste. Toss over the heat for 1 minute. Stir in the beaten eggs and cook for 1 minute more, while the eggs lightly cook. Garnish with the spring onion shreds and serve.

Chicken Liver Pate

• 6 tbsp. Olive Oil | Ghee, from grass-fed cows
• 1 lb. Organic Chicken Livers, about 1 lb-best if trimmed
• 1 Onions, chopped
• 2 Garlic Cloves, chopped
• 1/4 c. Heavy Cream, from grass-fed cows
• 1 tsp. Fresh Thyme, or 1/2 tsp dried
• 1/8 tsp. Salt & Black Pepper, to taste

• Heat the oil/ghee in a large pot. Add the chicken livers, onion, garlic and sauté gently until cooked through, about 15-20 minutes.
• Add the cream and thyme and transfer everything to a food processor. Process until smooth and creamy, about 2-3 minutes.
• Add salt and pepper to taste, and process to combine well. Transfer the mixture to a container (with lid) and store in the refrigerator. It will thicken as it cools.

Chicken Noodle Stir-Fry

• 1 oz. Unsalted Peanuts
• 2 Boneless Skinless Chicken Breasts
• 2 tbsp. Black Bean Sauce
• 5 oz. Unenriched Medium Egg Noodles
• 7 oz. Head of Broccolini

• Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat. Meanwhile, score the chicken lengthways at ½-inch intervals, going about halfway through. In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar, and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly, and cooked through.
• Cook the noodles in large pan of boiling salted water according to the package instructions. Trim the broccolini (halving and thick stalks lengthways) and add to the water for the last 2 minutes.Remove the chicken to a board. Use tongs to carefully drag the just-cooked noodles and broccolini with a bit of their water straight into the frying pan. Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates. Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in.

Chicken Salad

• 1 lb. Boneless Chicken Breasts, cooked, cut into bite-sized pieces
• 1/2 c. Water Chestnuts, drained and sliced
• 1/2 c. Raisins
• 3/4 c. Celery, diced small
• 1/3 c. Mayo
• 1/3 c. Fuji Apples, diced small

• Place all ingredients in a mixing bowl.
• Using a rubber spatula, mix ingredients together until thoroughly blended.

Chicken with Lemon and Garlic

• 2 Boneless Skinless Chicken Breast Fillets
• 4 Garlic Cloves, finely chopped
• 1 Shallots, finely chopped
• 2 tbsp. Olive Oil
• 1 Lemons, juiced
• 1 tsp. Paprika
• 2 tbsp. Fresh Parsley
• 1/8 tsp. Salt & Black Pepper
• 1 tsp. Fresh Parsley, to garnish
• 1 Lemons, wedged, to serve

• Remove the little fillet from the back of each breast portion. If the breast still looks fatter than a finger, bat it with a rolling pin to make it thinner. Slice all the chicken meat into strips.
• Heat the oil in a large frying pan. Stir-fry the chicken strips with the shallot, garlic and paprika over a high heat for about 3 minutes until cooked through.
• Add the lemon juice and parsley and season with salt and pepper to tase. Serve hot with lemon wedges, garnished with flat leaf parsley.

Chili Jam

• 10 Fresh Red Chilies
• 4 Garlic Cloves
• 2 Jarred Roasted Red Peppers
• 500 g Granulated Sugar (JAM SUGAR)
• 500 ml White Wine Vinegar | Apple Cider Vinegar
• 2 Fresh Red Chilies (FRESH Scotch bonnet chillies)

• Trim, halve and deseed the red chillies (use rubber gloves to protect your hands, if you like), and peel the garlic cloves, then place in a food processor with the peppers and pulse until finely chopped.
• Scrape the chilli mixture into a high-sided pan over a medium-high heat, add the sugar and vinegar, then give everything a good stir.
• Prick the Scotch bonnets with a sharp knife and add to the pan with 1 teaspoon of sea salt. Bring to the boil, then turn the heat down to low and simmer gently for 20 to 25 minutes, or until thick, glossy and reduced by half.
• Pour into sterilised jam jars (leave the Scotch bonnets in, if you like it hot, otherwise remove) and store in a cool dark place until needed.

Chips and Salsa

• 1 oz. Yellow Corn Tortilla Chips
• 1/4 c. Salsa

• Eat chips with salsa.

Chocolate and Banana Fool

• 4 oz. Dark Chocolate Bar (70%)
• 5/4 c. Ready-Made Custard
• 2 Bananas

• Put the chocolate pieces in a heatproof bowl and melt in the microwave on high power for 1-2 minutes. Stir, then set aside. If you do not have a microwave, put the chocolate in a heatproof bowl and place it over a pan on gently simmering water and leave until melted, stirring frequently to ensure all the pieces get melted.
• Pout the custard into a bowl and gently fold in the melted chocolate to make a rippled effect.
• Peel and slice the bananas and stir these into the chocolate and custard mixture. Spoon into four glasses. If you have time, chill for at least 30 minutes before serving.

Chocolate and Prune Refrigerator Bars

• 9 oz. Milk Chocolate (40%)
• 1/4 c. Unsalted Butter
• 4 oz. Graham Crackers
• 1/2 c. Prunes

• Break the chocolate into small pieces and place in a heatproof bowl. Add the butter and melt in the microwave on high for 1-2 minutes. Stir to mix and set aside. (Alternatively, place the chocolate pieces and butter in a bowl over a pan of gently simmering water and leave until melted, stirring frequently.)
• Put the biscuits in a plastic bag and seal, the bash into small pieces with a rolling pin. Alternatively, break up the biscuits in a food processor but do not let them become too fine. Use the pulse button.
• Roughly chop the prunes and stir into the melted chocolate with the bisuits. Spoon the mixture into a 20cm/8in square cake tin (pan) and smooth out any lumps with the back of the spoon. Chill for 1-2 hours until set. Remove the cake from the refrigerator and using a sharp knife, cut into 12 bars.

Choconut-Mint Squares

• 5/2 oz. Dark Chocolate (70%)
• 1/3 c. Coconut Butter, sa. Nutiva's coconut manna.
• 1 tsp. Natural Peppermint Flavor (Alcohol-Free)
• 1/2 tsp. Stevia Powder

• First soften the coconut over a double boiler*, then add the peppermint and stevia (if using) and stir well to combine. Break the chocolate into 1” pieces and add to the mixture, still over the double boiler. Stir briefly to combine then leave to soften without stirring.
• After 5-10 minutes, when the chocolate is completely soft, swirl briefly with a fork to create a pattern (although it doesn’t matter if you stir too much, it will still taste good!).
• Pour the mixture into a dish lined with wax paper. I used an 8” x 5” glass baking dish for this. Place in the refrigerator for 2-4 hours to get completely firm. Remove and slice into 1” squares (or other similarly-sized pieces). Keep in the refrigerator and enjoy in moderation!

Chopped Eggs and Onions

• 8
• 6 Green Onions (Scallions)
• 1 Yellow Onions, finely chopped
• 4 tbsp. Mayo
• 1 tbsp. Fresh Parsley, chopped
• 1 tbsp. Mustard, to taste
• 1/8 tsp. Salt & Black Pepper
• 10 Crackers, to serve

• Remove the shells and roughly chop the hard boiled eggs.
• Place the chopped eggs in a large bowl. Add the onions, season with salt and pepper and mix well. Add enough mayonaise to bind the mixture together. Stir in the mustard, if using, and the chopped parsley, or sprinkle the parsely on top to garnish.
• If you have time, chill the mixture before serving with the toasts of crackers.

Chorizo, Sweet Potato and Black Bean Rice Skillet

• 1/2 tbsp. Extra Virgin Olive Oil
• 1 Sweet Potatoes, peeled then chopped into 1/2” cubes, ~1-1/2 cups
• 1 Onions (SHALLOT | SMALL ONION), chopped
• 6 oz. Sausages (Mexican Pork Chorizo)
• 1/2 c. Black Beans
• 7/4 c. Chicken Broth
• 1/2 c. Salsa (SALSA VERDE)
• 1/2 c. White Rice (LONG_GRAIN WHITE RICE)
• 1 tsp. Fresh Cilantro (Coriander), chopped

• Add extra virgin olive oil to a large skillet over heat that's just a touch above medium. Add sweet potatoes and shallots then saute for 4-5 minutes, or until potatoes are just starting to turn tender. Add chorizo then turn heat up slightly and saute until cooked through, breaking chorizo up as it cooks.
• Add black beans, chicken broth, and salsa verde to the skillet then turn heat up to bring to a boil. Add rice then stir to combine, place a lid on top, turn heat to low and simmer until rice is tender, 15-18 minutes, adding a splash more chicken broth near the end if needed. Sprinkle with chopped cilantro then serve as is, or with tortilla chips or tortillas, and guacamole.

Cinnamon Toast

• 6 tbsp. Butter, softened
• 2 tsp. Cinnamon
• 2 tbsp. Superfine Sugar, plus extra to serve
• 4 Slices of Bread

• Place the softened butter in a bowl. Beat with a spoon until soft and creamy, then mix in the ground cinnamon and most of the sugar.
• Toast the bread on both sides. Spread with the butter and sprinkle with a little remaining sugar. Serve at once, with pieces of fresh fruit, if you like.

Citrus Chipotle Dressing

• 1/2 c. Orange Juice
• 1/2 c. Lime Juice
• 3 tsp. Honey
• 1 Garlic Cloves
• 4 Chipotle Chilies in Adobo Sauce, divided
• 1/2 c. Extra Virgin Olive Oil
• 1/4 tsp. Salt & Black Pepper, to taste

• In a food processor, combine oranges and lime juices, honey, garlic and 2 of the 4 chipotle peppers.
• Process and slowly (and we mean slowly, like a slow drizzle) add oil to incorporate.
• Taste and adjust to your liking by adding extra peppers and/or a dash of salt and pepper.
• Store in an airtight container in the refrgerator. (Dressing is best if made a day ahead of time. If dressing separates, simply shake or stir to mix, just before use.)

Citrus-Lime Vinaigrette

• 1/4 c. Olive Oil
• 1 Oranges, juiced
• 3 Limes, juiced
• 1 tsp. Fresh Jalepeño Chilies, finely diced
• 1/4 c. Fresh Cilantro (Coriander), finely chopped
• 1/8 tsp. Salt & Black Pepper

• Add all of the ingredients to a bowl and whisk together.

Clementines with Star Anise

• 1 Limes
• 3/2 c. Sweet Dessert Wine, such as Sauternes
• 6 tbsp. Superfine Sugar
• 6 Whole Star Anise
• 1 Cinnamon Stick
• 1 Vanilla Bean
• 2 tbsp. Cointreau, or other orange liqueur
• 12 Clementines | Tangerines | Seedless Oranges

• Thinly pare 1 or 2 strips of rind from the lime. Put them in a pan, with the dessert wine, sugar, star anise and cinnamon stick. Split the vanilla pod and add the seeds to the pan. Bring to a boil, then lower the heat and simmer for 10 minutes.
• Remove the pan from the heat and leave to cool, then stir in the liqueur.
• Peel the clementines. Cut some of them in half and place them all in a large dish. Pour over the wine and chill before serving.

Colcannon

• 1 lb. Potatoes, peeled and boiled
• 1 lb. Fresh Cabbage | Fresh Kale, cooked
• 2 tbsp. Butter
• 1 Onions, finly chopped
• 1 tsp. Butter, to serve
• 1 tbsp. Milk, if needed
• 1/8 tsp. Salt & Black Pepper

• Mash the potatoes. Chop the kale or cabbage, add it to the potatoes and mix. Stir in a little milk if the mash if too stiff.
• Melt a little butter in a frying pan over a medium heat and add the onion. Cook for 3-4 minutes until softened. Remove and mix well with the potato and kale or cabbage.
• Add the remainder of the butter to the hot pan. When very hot, turn the potato mixture on to the pan and spread it out. Fry until brown, then cut it roughly into pices and continue frying until they are crisp and brown.
• Serve in bowls or as a side dish, with plenty of butter.

Collagen Packed Blueberry Gummies

• 1 c. Frozen Wild Blueberries
• 4 Lemons, juiced
• 1/2 c. Coconut Butter | Coconut Cream
• 2 tbsp. Maple Syrup
• 4 tbsp. Beef Gelatin

• In a small saucepan over low heat, bring everything except the gelatin to a gentle boil.
• Take off the heat and stir until the coconut is melted and well combined.
• Put the warm blueberry mixture into a blender and add the gelatin powder. Process until completely smooth (will be fairly thick).
• Pour the mixture into a glass dish (8x8”) lined on the bottom with parchment paper.
• Refrigerate for 2 hours.
• When set, gently tease out the contents onto a chopping board and cut into bite-sized pieces.
• Store in the refrigerator for up to 5 days.

Comforting Sausage Bake

• 5/4 lb. Mixed-Color Cherry Tomatoes
• 4 Garlic Cloves
• 7 oz. Rosemary Focaccia
• 23 oz. White Beans
• 12 Chipolata | Small Pork Sausages

• Preheat the oven to 350°F. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks. Place it all in a 14x12-inch roasting pan, pour in the beans and their juice, drizzle with 1 tablespoon of olive oil and red wine vinegar, add a splash of water, and mix it all together. Quickly pinch and twist each chipolata in the middle to make two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
• Roast for 45 minutes, or until everything is golden, bubbling, and delicious.

Company Pickle Chunks

• 10 Cucumbers, med
• 8 c. Granulated Sugar, less (7 cups)
• 2 tbsp. Allspice (MIXED PICKLING SPICES)
• 5 tsp. Salt (COARSE-MEDIUM SALT)
• 4 c. Apple Cider Vinegar (CIDER VIENGAR?)

• Cover cucumbers with boiling water. Let stand until next morning; drain. Repeat procedure the next 3 mornings. On the fifth day, drain and slice in 1/2-inch pieces. Combine remaining ingredients; bring to boiling and pour over cucumbers. Let stand 2 days. On third day, bring to boiling and seal in hot sterilized jars. Makes 7 pints.

Completely Crock Pot Spaghetti and Meatballs

• 8 oz. Spaghetti Pasta, broken into pieces
• 26 oz. Pasta Sauce
• 20 oz. Frozen Meatballs
• 2 c. Water

• Combine the spaghetti pasta, spaghetti sauce, frozen meatballs, and water in a 4-quart slow cooker and mix to combine. Make sure that the pasta is submerged in the liquid in the crock pot.
• Cover the crock pot and cook on low for 5 to 7 hours or until pasta is tender and meatballs are thoroughly heated to 160 F as measured with a meat thermometer, stirring once with a large spoon during the cooking time. This method will make the pasta quite soft, like Spaghetti-Os.
• Serve with grated cheese, if desired. Enjoy!

Creamy Fennel Kale Chicken Salad

• 2 Baby Leeks (MEDIUM LEEKS), thinly sliced
• 2 Fennel Bulbs, cored and thinly sliced
• 1/4 c. Avocado Oil
• 1/8 tsp. Black Pepper
• 5 c. Fresh Kale, chopped
• 1 lb. Boneless Skinless Chicken Breasts (organic chicken breast cutlets, skinless)
• 1/2 c. Chicken Broth (organic, low-Sodium chicken broth)
• 1/4 c. Natural (Plain) Yogurt (almond yogurt), unsweetened
• 1 tbsp. Wholegrain Mustard

• Preheat oven to 400° F.
• On a baking sheet, place prepared fennel and leeks.
• Toss vegetables with 2 tablespoons avocado oil, Himalayan salt, and dash of black pepper.
• In a separate bowl, massage kale with 1 tablespoon avocado oil, dash of salt and pepper, and set the kale aside.
• Bake fennel and leeks for 40 minutes and add kale to the baking sheet for the last 10-12 minutes of baking.
• Heat 1 tablespoon avocado oil in a large pan, over medium heat. Add chicken and sauté until lightly cooked, about 3-4 minutes per side.
• In a small bowl, mix almond yogurt, chicken broth, and mustard and pour on top of chicken.

Creamy Garlicky Chicken With Cauliflower Rice

• 2 tbsp. Refined Coconut Oil
• 2 Onions, halved and thinly sliced
• 2 Boneless Skinless Chicken Breasts, cut into 1½-inch cubes
• 4 Garlic Cloves, minced
• 6 Sun-Dried Tomato Paste (SUN-DRIED TOMATOES), oil-packed, diced
• 1/2 c. Coconut Milk, full-fat
• 1/3 c. Chicken Stock, low sodium
• 1/2 Head of Cauliflower, (about 3 cups florets), or 1 12-ounce bag of frozen riced cauliflower
• 1 tsp. Chives, finely chopped, for garnish
• 1/4 tsp. Salt & Black Pepper, to taste

• In a medium skillet, heat 1 tablespoon of the coconut oil and add the onions. Sauté for 10 to 12 minutes over medium-low heat, until soft and translucent.
• Add the chicken and sauté 3 to 4 minutes more.
• Add the remaining ingredients, including salt and pepper to taste, except for the cauliflower and chives, and cook for another 5 to 10 minutes, until the chicken is cooked through.
• Meanwhile, prepare the cauliflower. If you are using fresh cauliflower, cut it into florets and then pulse in a food processor until the texture resembles rice.
• In a separate medium skillet, heat the other tablespoon of coconut oil and sauté the cauliflower until it is just tender, about 10 minutes, adding salt and pepper as needed.
• Serve the creamy chicken over a bed of cooked cauliflower rice topped with the fresh chives.

Creamy Garlicky Chicken With Cauliflower Rice

• 2 tbsp. Unrefined Coconut Oil
• 2 Onions, halved and thinly sliced
• 2 Boneless Skinless Chicken Breasts, cut into 11/2-inch cubes
• 4 Garlic Cloves, minced
• 6 Cherry Tomatoes (SUN-DRIED TOMATOES), oil-packed, diced
• 1/2 c. Coconut Milk (FULL-FAT COCONUT MILK)
• 1/3 c. Chicken Stock (LOW SODIUM CHICKEN STOCK)
• 1/2 Watermelon (HEAD OF CAULIFLOWER), (about 3 cups florets), or 1 12-ounce bag of frozen riced cauliflower
• 1 tbsp. Chives (FRESH CHIVES), finely chopped, for garnish
• 1/8 tsp. Salt & Black Pepper, to taste

• In a medium skillet, heat 1 tablespoon of the coconut oil and add the onions. Sauté for 10 to 12 minutes over medium-low heat, until soft and translucent.
• Add the chicken and sauté 3 to 4 minutes more.
• Add the remaining ingredients, including salt and pepper to taste, except for the cauliflower and chives, and cook for another 5 to 10 minutes, until the chicken is cooked through.
• Meanwhile, prepare the cauliflower. If you are using fresh cauliflower, cut it into florets and then pulse in a food processor until the texture resembles rice.
• In a separate medium skillet, heat the other tablespoon of coconut oil and sauté the cauliflower until it is just tender, about 10 minutes, adding salt and pepper as needed.
• Serve the creamy chicken over a bed of cooked cauliflower rice topped with the fresh chives.

Creamy Pasta with Asparagus & Peas

• 1 c. Fusilli Pasta
• 1/2 c. Fusilli Pasta, frozen peas
• 1 c. Asparagus Spears, woody ends removed, cut into lengths
• 1/2 c. Lemons, zested and juiced
• 1/2 c. Shredded Chedder Cheese, with chives

• Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
• Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.

Crème Fraîche

• 2 tbsp.
• 2 c. Heavy Cream

• Combine buttermilk and heavy cream in a non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in the refrigerator for up to 2 weeks.

Crispy Cabbage

• 1 Head of Cabbage
• 2 tbsp. Olive Oil
• 1/8 tsp. Salt & Black Pepper

• Remove the central core from the cabbage as well as any coarse outside leaves and the central rib from the larger remaining leaves.
• Place the cabbage on a board and shred the leaves finely. Wash under cold running water, shake well and blot on kitchen paper to dry thoroughly.
• Heat a wok or wide-based flameproof casserole over a fairly high heat. Heat the oil and add the cabbage. Stir-fry for 2-3 minutes, using one or two wooden spoons to seem the cabbage moving so that it cooks evenly but is still crunchy. Season with salt and pepper and serve immediately.

Crispy Five-Spice Chicken

• 7 oz. Egg Noodles (THIN EGG NOODLES)
• 2 tbsp. Sunflower Oil
• 2 Garlic Cloves, very thinly sliced
• 1 Fresh Red Chilies, seeded and sliced
• 1/2 Red Bell Peppers, very thinly sliced
• 2 Large Carrots, peeled and cut into thin strips
• 11 oz. Head of Broccoli (CHINESE BROCCOLI), roughly sliced
• 3 tbsp. Hoisin Sauce
• 3 tbsp. Soy Sauce
• 1 tsp. Superfine Sugar
• 4 Boneless Skinless Chicken Breast Fillets, cut into strips
• 2 Eggs, whites only, slightly beaten
• 1 c. Brown Rice Flour (RICE FLOUR)
• 1 tbsp. Chili Powder (FIVE-SPICE POWDER)
• 1/8 tsp. Salt & Black Pepper
• 1 tbsp. Vegetable Oil, for frying

• Cook the noodles according to package instructions, drain and set aside.
• Heat the sunflower oil in a wok, then add the garlic, chilli, red pepper, carrots and broccoli or greens and stir-fry over a high heat for 2-3 minutes.
• Add the sauces and sugar to the wok and cook for a further 2-3 minutes. Add the drained noodles, toss to combine, then remove from the heat, cover and keep warm.
• Dip the chicken strips into the egg white. Combine the rice flour and five-spice powder in a shallow dish and season. Add the chicken strips to the flour mixture and toss to coat.
• Heat about 3.5cm/1½ oil in a clean wok. When hot, shallow-fry the chicken for 3-4 minutes until crisp and golden.
• To serve, divide the noodle mixture between warmed plates or bowls and top each serving with the chicken.

Crispy Garlicky Chicken

• 2 Boneless Skinless Chicken Breasts
• 2 Slices of Multigrain Bread (SLICES OF WHOLE_WHEAT BREAD WITH SEEDS)
• 1 Garlic Cloves
• 1 Lemons
• 7/4 oz. Arugula

• Place the chicken breasts between two large sheets of parchment paper, and whack with the base of a large non-stick frying pan to flatten them to about ½ inch thick. Tear the bread into a food processor, then peel, chop, and add the garlic, and blitz into fairly fine crumbs. Pour the crumbs over the chicken, roughly pat onto each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
• Put the pan on a medium heat. Fry the crumbled chicken 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden, and cooked through. Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed arugula, and serve with lemon wedges, for squeezing over.

Crock Pot Baked Potatoes

• 4 Potatoes
• 2 tbsp. Olive Oil
• 1/4 tsp. Kosher Salt | Pink Himalayan Salt, ground

• Wash and dry your potatoes.
• Once the potatoes are washed and dried you are going to place each one on a piece of aluminum foil large enough for it to be wrapped inside. Drizzle each potato with about a little olive oil and sprinkle with a little salt.
• Rub the oil and salt into each potato and then wrap them up in the foil and place them flat in the bottom of the crock pot.
• Once your crock pot is full you’re going to cook the potatoes for 4 hours on high or 7-8 hours on low. When the potatoes are done you will be easily able to pierce them with a fork. Top the potatoes with your favorite toppings.

Crock Pot Salsa Chicken

• 1
• 2 lb. Boneless Skinless Chicken Breasts
• 16 oz. Salsa

• Place chicken breasts into the bottom of a 6-quart crock pot then sprinkle on Homemade Taco Seasoning ingredients and pour in salsa. Stir to combine then cover and cook on LOW for 4 hours or HIGH for 2 hours, or until the chicken shreds easily with two forks. The shredded chicken will soak up the cooking liquid as it sits.

Crock Pot Sausage and Peppers

• 3 lb. Pork Italian Sausage, Cooked
• 1/4 tsp. Salt & Black Pepper
• 2 Yellow Onions, cut in half then slices
• 2 Red Bell Peppers (GREEN BELL PEPPERS), sliced
• 4 Garlic Cloves, chopped
• 1/4 tsp. Chili Powder (RED CHILI PEPPER FLAKES)
• 28 oz. Red Tomatoes (TOMATO SAUCE)
• 28 oz. Red Tomatoes, crushed
• 1/2 c. Chicken Broth

• Drizzle a small amount of vegetable oil in a large skillet over medium/medium-high heat (6/10 on the heat scale.) Add half or a third of the sausages (depending on how big your skillet is,) then brown for a minute or two on all four sides, or until golden brown, then transfer to a 6-quart crock pot (sausage does not need to be cooked all the way through.) Repeat with remaining sausage then add to crock pot.
• Turn heat up to medium-high then add onions to skillet, season with salt and pepper, then saute until just beginning to become tender, 3-4 minutes. Transfer to the crock pot.
• Add bell peppers to skillet, season with salt and pepper, then saute until crisp tender, 4-5 minutes, adding a drizzle more oil if necessary to keep peppers from burning. Add garlic then saute for 1 more minute, and then transfer peppers and garlic to crock pot.
• Add red chili pepper flakes, a little pit of salt and pepper, tomato sauce, crushed tomatoes, and chicken broth to crock pot then cover and cook on low for 5-6 hours or until sausages are very tender. Serve over pasta or inside rolls with provolone cheese on top.

Crockpot Applesauce Kielbasa

• 2 lb. Kielbasa Sausage, fully cooked
• 3/4 c. Dark Brown Sugar
• 1 c. Apple Sauce, Unsweetened, chunky
• 2 Garlic Cloves

• Cut the kielbasa into 1-inch pieces and combine them with the brown sugar, applesauce, mustard, and garlic in a 3-quart slow cooker.
• Cover and cook on low for 6 to 8 hours or until the sausage is thoroughly heated and the sauce is bubbly.
• If you have a new hot cooking crockpot, cook on low for 4 to 6 hours until hot
• Because this recipe is high in sugar, it can burn easily. Serve.

Crockpot BBQ Pinto Beans

• 1 lb. Raw Pinto Beans, dried
• 3 c. Water
• 18 oz. Barbecue Sauce
• 1 Onions, chopped
• 1/4 c. Molasses | Honey
• 1/4 tsp. Black Pepper

• Sort beans, rinse and drain. Cover with water and let stand, covered, overnight.
• The next morning, drain the beans again and rinse them.
• Combine beans, 3 cups water, onion, barbecue sauce, molasses, and pepper in 4-quart crockpot.
• Cover crockpot and cook on low for 8 to 9 hours or until beans are tender.
• If you have a newer crockpot that cooks hotter, check at 7 hours and stir the beans once at the halfway point.

Crockpot Christmas Crack

• 9 oz. Dark Chocolate Chips (70%)
• 9 oz. Milk Chocolate Chips (40%)
• 18 oz. Milk Chocolate Chips (40%) (WHITE CHOCOLATE CHIPS)
• 1 c. Creamy Peanut Butter (UNSALTED PEANUT BUTTER)
• 16 oz. Salted Peanuts

• Place the ingredients in your slow cooker in order: dark chocolate chips, milk chocolate chips, peanuts, white chocolate chips, and peanut butter. Don't stir.
• Place the lid on your slow cooker and set it to high for 1 hour.
• Remove the lid and stir all the ingredients together until the white chocolate chips are melted and all the ingredients are combined.
• Drop the Christmas candy mixture by a tablespoonful onto a parchment or wax-lined baking sheet.
• Allow the candy to set up completely at room temperature, or in the refrigerator for 2 hours. If you need it sooner you can place the sheet pan in the freezer for 30 minutes.
• Store in the refrigerator or freezer.

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.

Crumbed Chicken with Green Mayonaise

• 1/2 c.
• 4 Boneless Skinless Chicken Breast Fillets
• 1 Lemons, juiced
• 1 tsp. Paprika
• 1 tbsp. All-Purpose Flour, for dusting
• 2 Eggs, or one
• 1 tbsp. Breadcrumbs, dried, for coating
• 4 tbsp. Olive Oil
• 1/4 tsp. Salt & Black Pepper

• Skin the chicken fillets. Lay them outside down and, with a sharp knife, cut horizontally almost through, from the rounded side. Open them up like a book. Press gently, to make a roundish shape the size of a side plate. Sprinkle with lemon juice and paprika.
• Set out three shallow bowls. Sprinkle flour over one, seasoning it well. Beat the egg with a little salt and pour into the second. Sprinkle the third with dried breadcrumbs. Dip the fillets first into the flour on both sides, then into the egg, then into the breadcrumbs to coat them evenly.
• Heat the oil in a heavy frying pan over a high heat. Fry the breast portions two at a time, turning after 3 minutes, until golden on both sides. Add more oil for the second batch if needed. Serve immediately, with the mayonaise and lemon wedges, if using.

Curried Mung Bean Soup

• 3/2 c. Mung Beans, dried, soaked for 12-24 hours then rinsed
• 4 tbsp. Refined Coconut Oil
• 1 tbsp. Cumin
• 1 tsp. Tumeric
• 1 tsp. Cayenne Pepper
• 1/2 tsp. Cinnamon
• 1 c. Onions, diced
• 3 Garlic Cloves, minced
• 1 c. Carrots, shredded
• 5 c. Vegetable Stock
• 1 tsp. Salt & Black Pepper

• The night before, put your mung beans to soak in a pan with 6-8 cups of water. When ready to use, drain and rinse the beans. Set aside.
• Heat the oil in a large saucepan. Add the spices and toast them in the oil until they become nicely fragrant. Add the onions and cook, stirring, for 5-7 minutes. Add the garlic and cook 1-2 minutes more.
• Add the remaining ingredients, bring to a boil and simmer until the beans are tender, about 45 minutes. Check seasonings and adjust as necessary.
• Optionally serve topped with alfalfa sprouts.

Curry Scramble

• 8 Eggs
• 1/4 c. Skim Milk
• 1/2 tsp. Curry Powder
• 1/8 tsp. Cardamom, ground
• 2 c. Red Tomatoes, sliced or chopped

• In a large bowl, whisk eggs, milk, curry powder, salt, pepper and, if desired, cardamom until blended.
• Place a lightly greased large nonstick skillet over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Serve with tomatoes.

Dark Chocolate-Covered Almonds

• 3/4 c. Dark Chocolate Chips (70%)
• 3/2 c. Almonds
• 1/4 tsp. Sea Salt

• Line a baking sheet with parchment paper.
• Place chocolate chips in a medium-sized microwave-safe bowl. Microwave in 30-second increments, stirring in between, until fully melted.
• Add almonds to the bowl and toss to coat in melted chocolate.
• Transfer almonds one-by-one to prepared baking sheet, leaving any excess chocolate in the bowl. Sprinkle lightly with sea salt.
• Refrigerate until set, about 30 minutes. Enjoy 1/4 cup per serving. Store almonds for future snacking in an airtight container in the refrigerator for up to 2 weeks.

Date Snickers

• 12 Medjool Dates
• 8 tsp. Creamy Peanut Butter
• 3 tbsp. Unsalted Peanuts, crushed
• 3/4 c. Dark Chocolate Bar (70%)
• 1/2 tsp. Unrefined Coconut Oil
• 1/4 tsp. Sea Salt

• Cut the dates in half (and remove the pits). Add about 1 teaspoon peanut butter (or less, depending on the size of the date) and a generous sprinkle of crushed peanuts. Place the halves back together and form them into a bar shape with your fingers (pressing down to round the corners).
• Place the chocolate in a liquid measuring cup with the ½ teaspoon coconut oil and heat in 10 second bursts in the microwave until melted.
• Use 2 forks to dip in each of the dates, then shake off the extra chocolate. Place the dates on a parchment-lined baking sheet. If desired, add a small chocolate drizzle with a fork to the top. Freeze 5 minutes to set, then enjoy. Store refrigerated for up to 2 weeks (allow the dates to come to room temperature for about 15 minutes before enjoying).

Dried Fruit Salad

• 1 Fresh Pears
• 1 Apples
• 1 Oranges
• 1/2 c. Dried Peaches, halved
• 1/2 c. Dried Apricots, halved
• 1/2 c. Fresh Raspberries
• 1/2 c. Fresh Blackberries
• 1/4 c. Superfine Sugar
• 1 tbsp. Clear Honey
• 1 Lemons, juiced
• 1 Cinnamon Stick

• Place the dried fruit in a large pan and add 600ml/1 pint/2½ cups water.
• Peel and core the pear and apple, then dice. Remove peel and pith from the orange and cut into wedges. Add all the cut fruit to the pan with the raspberries and blackberries.
• Pour in a further 150ml/¼ pint/⅔ cup water, the cinnamon, sugar and honey, and bring to the boil. Cover and simmer for 10 minutes, then remove the pan from the heat. Stir in the lemon juice. Leave to cool completely, then transfer the fruit and syrup to a bowl and chill for 1-2 hours before serving.

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 degrees 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.
• To make ahead: Add the chicken breasts, Italian dressing, and seasonings to a gallon-size Ziplock bag then seal and squish to coat. Press out all the air then reseal and refrigerate for 30 minutes or up to 24 hours. Pour the entire contents of the bag into the nonstick sprayed baking dish then bake as directed above.

Easy Chicken Fried Rice

• 3 c. Unnriched Long Grain Rice, prepared and cooled
• 1 Boneless Skinless Chicken Breasts, cut into bite-sized pieces
• 1/4 tsp. Salt & White Pepper
• 1 c. Frozen Mixed Vegetables
• 1 Garlic Cloves, pressed or minced
• 1 Eggs
• 3 tbsp. Light Sesame Oil, divided
• 1 tbsp. Butter
• 3 tbsp. Soy Sauce

• Whisk egg with 1 teaspoon oil in a small dish then set aside.
• Heat another teaspoon oil in a large wok or skillet over high heat. Season chicken with white pepper and salt then add to hot skillet and stir fry until cooked through. Remove to a plate then set aside.
• Heat remaining teaspoon oil in the wok then add frozen vegetables. Stir fry until tender, 1-2 minutes, then add garlic and stir fry for 30 more seconds being careful not to let it burn. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.
• Add butter then, once melted, add cooked chicken and rice and then toss to combine. Drizzle in tamari, toss to combine, then serve.

Easy Egg-Fried Rice

• 1 c. Rice
• 3 tbsp. Vegetable Oil
• 1 c. Yellow Onions, finely chopped
• 4 c. Eggs, beaten
• 2 c. Green Onions (Scallions), sliced, to serve

• Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
• Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
• Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve. You can also add sesame oil, ground white pepper and a splash of soy sauce to season.

Easy Mini Bagel Pizzas

• 4 c. Mini Bagels, split
• 1/4 c. Pizza Sauce
• 1/3 c. Slices of Pepper Jack Cheese
• 1/4 c. Turkey Pepperoni

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Arrange bagels, cut-side up, on the prepared baking sheet. Spoon a thin layer of pizza sauce over each bagel half and sprinkle with pizza cheese. Place two pepperoni slices onto each bagel half.
• Bake in the preheated oven until cheese is melted and pepperoni is lightly browned, about 6 minutes.

Easy Sausage Carbonara

• 5 oz. Tagliatelle Pasta
• 3 Sausages, raw
• 1/2 oz. Fresh Parsley
• 1 Eggs
• 1 oz. Parmesan Cheese

• Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, squeeze the sausage meat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls. Roll and coat them in black pepper, then cook in a non-stick frying pan on a medium-heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
• Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely graze and mix in most of the Parmesan.
• Toss the grained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat). Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.

Easy Sauteéd Zucchini

• 1 lb. Fresh Zucchini
• 2 tbsp. Olive Oil
• 2 Garlic Cloves, crushed
• 1/4 tsp. Salt & Black Pepper, to taste
• 1/2 Lemons, juiced, to taste

• Wash and dry the zucchini then slice into 1cm/⅓-inch slices.
• Heat the oil in a large skillet or frying pan over medium-high heat.
• Add the zucchini and saute for 7-10 minutes, tossing regularly to ensure even cooking.
• Add the crushed garlic and cook for another minute then season with salt, pepper and lemon.

Edamame & Veggie Rice Bowl

• 1/2 c. Rice, cooked
• 1 c. Frozen Mixed Vegetables, roasted
• 1/4 c. Frozen Edamame Beans
• 2 tbsp. Fresh Cilantro (Coriander), chopped
• 1/4 c. Avocados, diced
• 2 tbsp. Green Onions (Scallions)
• 2 tbsp. Citrus-Lime Vinaigrette

• Arrange rice, veggies, edamame and avocado in a 4-cup sealable container or bowl.
• Top with scallions and cilantro. Drizzle with vinaigrette just before serving.

Egg & Mango Chutney Flatbreads

• 4 Eggs
• 3/4 c. All-Purpose Flour (SELF-RISING FLOUR), plus extra for dusting
• 6 tbsp. Natural (Plain) Yogurt
• 2 tbsp. Mangos (MANGO CHUTNEY)
• 1 Fresh Red Chilies

• Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel. Meanwhile, put a large non-stick frying pan on a medium-high heat. In a bowl, mix the flour with a little pinch of sea salt, 4 heaping tablespoons of yogurt, and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ¼ inch thick. Cook for 3 minutes, or until golden, turning halfway.
• Dot the mango chutney and remaining yogurt over the breads. Halve the soft-boiled eggs and arrange on top, smashing them in with a fork, if you like. Finely slice the chili and scatter over (as much as you dare!), drizzle with a little extra virgin olive oil, and season with salt and black pepper from a height.

Egg in a Pepper

• 1 Red Bell Peppers
• 2 Eggs

• Heat a non-stick skillet over medium heat. Place bell pepper ring in the hot skillet. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip and cook until desired doneness is reached, 2 to 3 minutes more; season with salt and ground black pepper.

Egg Ribbon Salad

• 7/4 oz. Pepperoni (FINELY SLICED BRESAOLA)
• 4 Eggs
• 2 Apples (MIXED-COLOR ENDIVES)
• 1 Lemons
• 1/3 oz. Parmesan Cheese

• Arrange the bresaola slices on your plates. Beat the eggs well. Get a 10-inch non-stick frying pan nice and hot on a medium heat, then add a drizzle of olive oil and wipe it around and out with a ball of paper towel. Pour in just enough egg to thinly cover the base of the pan, swirling it up around the sides and pouring any excess back into your bowl, almost like an egg pancake. As soon as it's set, use a rubber spatula to ease it away at the sides, and out onto a board. Repeat with the remaining egg. Cool, roll up, and finely slice.
• Trim and finely slice the endives. Dress with the lemon juice and ½ a tablespoon of extra virgin olive oil, then toss with the egg ribbons, taste, and season to perfection with sea salt and black pepper. Pile in the center of the bresaola, shave over the Parmesan, then finish with a little extra virgin olive oil.

Egg-Fried Rice

• 6 Green Onions (Scallions)
• 8 oz. Brown Basmati Rice, cooked
• 2 tbsp. Chili Jam
• 2 Eggs
• 5 oz. Silken Tofu

• Put a large non-stick frying pan on a medium-high heat. Trim and finely slice the scallions and fry with 1 tablespoon of olive oil for 1 minute. Add the rice, chili jam, a splash of water, and a pinch of sea salt and black pepper, then toss for 2 minutes until everything is well coated.
• Push the rice to the sides of the pan, making a big well in the middle. Crack the eggs into the well, then use a rubber spatula to start gently moving the eggs around to create big curds. Break in the tofu, then fold the rice back through the egg until it's all looking good. Taste and season to perfection. Lightly oil the inside of a bowl, add the egg-fried rice, genly compacting it with the spatula, then proudly turn out onto a plate, retro style.

Eggplant Penne Arrabbiata

• 12 Fresh Mixed-Color Chilies
• 2 Eggplant, 1 lb total
• 10 oz. Penne Pasta (WHOLE-WHEAT PENNE)
• 4 Garlic Cloves
• 14 oz. Plum Tomatoes

• To make a quick chili oil, halve and seed the chilies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on a medium-low heat and add the chilies to confit. Meanwhile, put a pan of boiling salted water on for the pasta. Halve the eggplants lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water to boil. Carefully scoop the soft chilies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan (keep the jar of chili oil to add a kick to future meals). Chop the eggplant into 1¼-inch chunks, add to the pan with a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly.
• Cook the pasta according to the package instructions while you peel and finely slice the garlic, then fry with the eggplant for 2 minutes. Pour in the tomatoes, breaking them up with a wooden spoon, and half a can's worth of water. Add as many chilies as you dare to the sauce and simmer until the pasta is ready, then taste and season to perfection. Drain the pasta, reserving a cupful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water, if needed. Dish up.

Eggplant, Mint, and Couscous Salad

• 1 Eggplant, cut into chunks
• 2 tbsp. Olive Oil
• 4 oz. Couscous
• 2 tbsp. Mint Leaves, chopped
• 6 Plum Tomatoes
• 1/8 tsp. Salt & Black Pepper

• Preheat the grill (broiler) to high. Toss the eggplant chunks (and tomatoes) with the olive oil.
• Season with salt and pepper to taste and spread them on a non-stick baking sheet. Grill (broil) for 5-6 minutes, turning occasionaly, until golden brown.
• Meanwhile, prepare the flavoured couscous according to the instructions on the packet.,
• Stir the grilled eggplant (and tomatoes) and chopped fresh mint into the garlic and coriander (cilantro) couscous, toss thouroughly and serve immediately.

Eliche with Sausage and Radicchio

• 2 tbsp. Olive Oil
• 1 Onions, finely chopped
• 7 oz. Pork Italian Sausage, Raw
• 3/4 c. Tomato Sauce
• 6 tbsp. White Wine, Dry
• 11/4 c. Eliche Pasta
• 2 oz. Fresh Radicchio Leaves
• 1/8 tsp. Salt & Black Pepper

• Heat the olive oil in a large, deep pan. Add the finely chopped onion and cook over a low heat, stirring frequently, for about 5 minutes or until softened.
• Snip the end off the sausage skin and squeeze the sausage meat into the pan. With a wooden spoon, stir the sausage meat to mix it with the oil and onion and break it up into small pieces.
• Continue to fry the mixture, increasing the heat if necessary, until the sausage meat is brown all over and looks crumbly. Stir in the tomato sauce, then sprinkle in the wine, with salt and pepper to taste. Simmer over a low heat, stirring occasionally, for 10-12 minutes.
• Meanwhile, cook the pasta in a large pan of lightly salted boiling water. Dried pasta will take 10-12 minutes, fresh about 3 minutes. Just before draining the pasta, add a ladleful or two of the cooking water to the sausage sauce and stir it in well. Taste the sauce to check the seasoning.
• Finely shred the radicchio leaves. Drain the cooked pasta and turn it into the pan of sausage sauce. Add the shredded radicchio and toss well to combine everything thoroughly. Serve immediately.

Exercise Recovery Smoothie

• 1/2 c. Frozen Blueberries | Frozen Blackberries
• 1/2 c. Cantaloupe Melon, seeded and peeled
• 1/4 c. Protein Powder, unflavored or vanilla (see link in introduction)
• 1 tsp. Flax Seeds
• 1/4 c. Almonds
• 1 c. Coconut Water
• 1/8 tsp. Pink Himalayan Salt
• 2 Ice Cubes

• Place all the ingredients into a high-speed blender and blend until completely smooth. Serve immediately.

Fennel Soup

• 10 oz. Smoked Bacon Slices, nitrate free, diced
• 2 c. Onions, chopped
• 4 c. Fennel Bulbs, about 4 bulbs
• 6 c. Chicken Stock
• 1 c. Coconut Milk
• 1/3 c. Chives | Green Onions (Scallions), chopped
• 1/8 tsp. Salt & Black Pepper

• Cook bacon in dutch oven over medium heat until golden brown. Transfer to paper towels.
• Add onion, cook for 4 minutes, stirring frequently. Add fennel and cook for 5 minutes.
• Add stock. Simmer until vegetables are tender, 35-40 minutes.
• Puree soup, whisk in coconut milk.
• Ladle into bowls. Garnish with chives and bacon.

Fettucine All'Alfredo

• 1/4 c. Butter
• 1 c. Heavy Cream
• 2/3 c. Parmesan Cheese, plus extra to serve
• 12 oz. Fettuccine Noodles
• 1/8 tsp. Salt & Black Pepper

• Melt the butter in a large pan. Add the cream and bring it to a boil. Simmer for 5 minutes, stirring constantly, then add the Parmesan, with salt and ground black pepper to taste, and turn off the heat under the pan.
• Cook the pasta in a large pan of lightly salted boiling water for about 3 minutes.
• Turn on the heat under the pan of cream to low, add the cooked pasta all at once and toss until it is coated in the sauce.
• Taste for seasoning and serve immediately, topped with extra Parmesan cheese.

Flying Saucers

• 1/2 c. Mayo
• 2 tbsp. Mustard
• 16 Slices of Turkey
• 4 Pita
• 8 Leaves of Romaine Lettuce, leaves

• Combine the mayonnaise and mustard; spread about 1 tablespoon into each pita half.
• Stuff each with one lettuce leaf, two slices of bologna, one slice of ham and two slices of tomato.

Fragrant Spiced Rice

• 2 tbsp. Refined Coconut Oil
• 1 Bay Leaves
• 6 Cardamom Pods
• 1 Cinnamon Stick
• 1 tsp. Tumeric
• 1 tbsp. Cumin Seeds
• 1/2 tsp. Curry Powder | Chili Powder, to taste
• 1 Onions, minced
• 2 Garlic Cloves, minced
• 4 c. Brown Rice, cooked
• 1/3 c. Fresh Cilantro (Coriander)
• 1/8 tsp. Salt & Black Pepper

• In large sauté pan, heat the oil over medium heat. Add the bay leaf, cardamom pods, cinnamon stick, cumin seeds and curry or chili powder, if using. Warm the spices gently until they become fragrant.
• Add the onion and sauté for 7-10 minutes until translucent. Add the garlic and cook another few minutes before adding the rice.
• Stir frequently until the rice is fully heated through and completely coated in the spices.
• Take off the heat. Transfer to a serving dish and top with the cilantro leaves.

French Bread Pizza

• 2 c. Garlic Cloves, minced
• 1/2 Slices of French Bread
• 2 tbsp. Olive Oil
• 1 tbsp. Butter
• 1 tbsp. Fresh Parsley, chopped
• 1 c. Pizza Sauce
• 1 c. Mozzarella Cheese, shredded
• 1 tbsp. Parmesan Cheese, grated
• 12 Pepperoni

• Gather the ingredients. Preheat oven to 425 F.
• Stir the garlic, melted butter, olive oil, and half of the chopped parsley together in a small bowl.
• Lay the pieces of bread out on a sheet tray. Top the French bread pieces with the butter mixture, completely coating the top of each piece.
• Bake the bread in the preheated oven on the center rack for about 3 to 5 minutes or until the tops are golden brown and crisp.
• Remove the bread from the oven, and top each one with your desired amount of sauce.
• Top with an equal amount of mozzarella and parmesan cheese and pepperoni. Return to the oven and bake for about 5 to 7 minutes or until the cheese is melted and slightly browned.
• Remove from the oven and top with remaining chopped parsley.
• Serve immediately with extra Parmesan cheese.

French Toast

• 1
• 4 Slices of Sourdough Bread
• 2 tbsp. Maple Syrup
• 1 tbsp. Canola Oil
• 1/4 c. Pecans
• 1 Smoked Bacon Slices

• Preheat the oven to 350°F
• Dip the bread in the frittata base and let it soak for about 1 minute.
• In a large skillet, heat the oil over medium-high heat.
• Shake any excess egg mixture off the bread, put the bread in the pan, and cook for 2 to 3 minutes per side, until the bread turns golden brown. Arrange on a baking sheet and transfer to the oven for about 10 minutes.
• Put the bacon in the skillet and cook it until crispy, about 4 to 5 minutes. Add the pecans and maple syrup to the pan, boil for 1 minute, then remove from the heat.
• Take the french toast out of the oven, put it on two places, and pour the maple-bacon syrup over the top.

Fresh Fruit Salad

• 2 Apples
• 2 Oranges
• 2 Fresh Peaches
• 20 Fresh Strawberries
• 1 Lemons, juiced
• 1 tbsp. Orange Flower Water
• 1 tsp. Powdered Sugar, to taste

• Peel and core the apples and cut into thin slices. Remove the pith and peel from the oranges and cut each one into segments. Squeeze the juice from the membrane and retain.
• Blanch the peaches for 1 minute in boiling water. Peel and slice thickly.
• Hull and halve the strawberries, and place all the fruit in a large bowl.
• Blend together the lemon juice, orange flower water and any reserved orange juice. Taste and add a little icing sugar to sweeten, if you like. Pour the fruit juice over the salad and serve.

Fresh Pesto

• 4/3 c. Basil Leaves
• 3 Garlic Cloves
• 4 tbsp. Pine Nuts
• 1/2 c. Extra Virgin Olive Oil
• 4/3 c. Parmesan Cheese
• 1/3 c. Pecorino Cheese
• 1/8 tsp. Salt & Black Pepper

• Put the basil leaves, garlic and pine nuts in a blender or food processor. Add 60ml/4 tbsp of the olive oil. Process until the ingredients are finely chopped, scraping down the sides of the bowl twice.
• With the motor running, slowly pour the remaining oil in a thin, steady stream through the feeder tube.
• Scrape the mixture into a large bowl and beat in the cheeses with a wooden spoon. Taste and add salt and pepper if necessary.

Fried Cabbage and Egg Noodles

• 16 oz. Egg Noodles, Unenriched
• 4 tbsp. Butter
• 1 c. Head of Cabbage
• 1/8 tsp. Salt & Black Pepper

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until the pasta is tender yet firm to the bite, about 5 minutes; drain.
• Meanwhile, melt butter in a large skillet over low heat. Add cabbage and season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes.
• Add cooked noodles; cook and stir until the noodles begin to brown, about 5 minutes.

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.
• Use the frittata base according to the specific recipe or store in the fridge for up to 3 days for later use.

Frothy Hot Chocolate

• 4 c. Milk
• 1 Vanilla Bean
• 3 oz. Dark Chocolate Bar (70%), grated

• Pour the milk into a pan, split the vanilla pod lengthways using a sharp knife to reveal the seeds, and add it to the milk; the vanilla seeds and the pod will flavour the milk.
• Add the chocolate. The amount to use depends on personal taste - start with a smaller amount if you are unsure of the flavour and taste it at the beginning of step 3, adding more if necessary.
• Heat the chocolate milk gently, stirring until all the chocolate has melted and the mixture is smooth, then whisk with a wire whisk until the mixture boils.
• Remove the vanilla pod from the pan and divide the drink among four mugs or heatproof glasses. Serve the hot chocolate immediately.

Fruity Peanut Butter Pitas

• 1/4 c. Creamy Peanut Butter
• 2 Pita, pocket halved
• 1/2 Apples, thinly sliced
• 1/2 Bananas, sliced
• 1/8 tsp. Allspice
• 1/8 tsp. Nutmeg
• 1/8 tsp. Cinnamon

• In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg.
• Spread inside pita bread halves; fill with apple and banana slices.

Fusilli with Sausage

• 14 oz. Pork Italian Sausage, Raw
• 2 tbsp. Olive Oil
• 1 Onions, finely chopped
• 2 Garlic Cloves, crushed
• 1 tsp. Paprika
• 1 tsp. Dried Parsley (DRIED MIXED HERBS)
• 1 tsp. Chili Sauce
• 1 Yellow Bell Peppers, seeded and cut into strips
• 14 oz. Plum Tomatoes
• 1 c. Vegetable Stock
• 11/4 c. Fusilli Pasta
• 1/8 tsp. Salt & Black Pepper
• 1 tbsp. Pecorino Cheese, grated, to serve

• Grill (broil) the sausages for 10-12 minutes until they are browned on all sides.
• Meanwhile, heat the oil in a large pan, add the onion and garlic and cook for 3 minutes. Add the paprika, herbs and chilli sauce to taste, then the yellow pepper. Cook for 3 minutes more, stirring occasionally.
• Pour in the canned tomatoes, breaking them up with a wooden spoon, then add salt and pepper to taste and stir well. Cook over a medium heat for 10-12 minutes, adding the vegetable stock gradually. Ad the same time, cook the pasta in a large pan of lightly salted boiling water for 10-12 minutes.
• While the tomato sauce and pasta are cooking, drain the cooked sausages on kitchen paper, and, when cool enough to touch, cut each one diagonally into 1cm/½in pieces.
• Add the sausage pieces to the sauce and mix well. Drain the pasta and add it to the pan of sauce. Toss well, then divide among four warmed bowls, sprinkled with the grated Pecorino.

Garganelli Pasta with Asparagus and Cream

• 10 oz. Asparagus Spears
• 3 c. Garganelli Pasta
• 2 tbsp. Butter
• 1 c. Double Cream
• 2 tbsp. White Wine, Dry
• 1 c. Parmesan Cheese, grated
• 2 tbsp. Fresh Mixed Herbs (Basil, Parsley, Chervil, Marjoram, Oregano), such as basil, parsley, chervil, marjoram and oregano.
• 1/8 tsp. Salt & Black Pepper

• Snap off and throw away the woody ends of the asparagus - after trimming, you should have about 200g/7oz asparagus spears. Cut the spears diagonally into pieces about the same length and shape as the garganelli.
• Blanch the thicker asparagus pieces in a large pan of lightly salted boiling water for 2 minutes, the tips for 1 minute. Using a slotted spoon, transfer the blanched asparagus to a colander, rinse under cold water and set aside.
• Bring the water in the pan back to the boil, add the pasta and cook for 10-12 minutes.
• Meanwhile, melt the butter in a heavy pan. Add the cream, with salt and pepper to taste, and bring to the boil. Simmer for a few minutes until the cream reduces and thickens.
• Stir the asparagus, wine and about half the Parmesan into the sauce. Drain the pasta and return it to the clean pan. Add the sauce and herbs and toss. Serve immediately with the remaining Parmesan.

Garlic Chicken

• 4 Garlic Cloves
• 2 Boneless Skinless Chicken Breasts
• 12 oz. Chickpeas
• 8 oz. Fresh Baby Spinach
• 3/2 tsp. Sumac

• Peel the garlic cloves and slice lengthways, then place in a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, stirring regularly. Slice each chicken breast lengthways into 3 strips, then toss with a pinch of sea salt and black pepper.
• Once the garlic is nicely golden, quickly remove from the pan with a slotted spoon, leaving the flavored oil behind.
• Go in with the chicken and cook for 5 minutes, or until golden and cooked through, turning regularly.
• Remove the chicken from the pan and tip in the chickpeas (juices and all). Add the spinach, along with most of the garlic and 1 tablespoon of red wine vinegar, then toss over the heat until the spinach has wilted and the chickpeas are hot through.
• Season to perfection with salt and pepper, then return the chicken to the pan and finish with the reserved garlic and a generous dusting on sumac.

Garlic Infused Olive Oil

• 5 tbsp. Olive Oil
• 1 Garlic Cloves, chopped

• Combine all ingredients. Mix well.

Garlic Parmesan Asparagus

• 1 c. Asparagus Spears, trimmed
• 1 Garlic Cloves, minced
• 2 tbsp. Butter, melted
• 1 tbsp. Parmesan Cheese, grated

• In a large skillet, bring 1/2 in. water to a boil over medium heat.
• Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain.
• Toss asparagus with butter and cheese. Serve.

Garlic Toast Pizzas

• 7/2 oz. Turkey Pepperoni
• 1/2 c. Pizza Sauce
• 2 c. Mozzarella Cheese, shredded
• 12 oz. Garlic Texas Toast

• Preheat oven to 425°. Place Texas toast in a 15x10x1-in. baking pan. Bake 5 minutes.
• Spread toast with pizza sauce; top with pepperoni and cheese.
• Bake until cheese is melted, 4-5 minutes longer.

Gluten-Free Nut Crunch Snack

• 1 c. Pecans, or equivalent mixture of pecans, cashews, almonds (or you favorite nuts)
• 1 c. Pumpkin Seeds
• 1 c. Sunflower Seeds
• 1/2 c. Light Sesame Seeds
• 1 tsp. Cinnamon, or your favorite spice, pumpkin spice, cardamom etc
• 1 tbsp. Maple Syrup, honey or brown rice syrup
• 3/2 tbsp. Olive Oil

• Preheat oven to 325 degrees.
• Combine nuts and seeds on cookie sheet.
• Add oil, maple syrup, and spice(s).
• Mix the ingredients.
• Bake for 15-20 minutes until lightly browned. Let is cool before putting in storage container.

Gluten-Free Risotto

• 1 c. Arborio Rice
• 1 Onions, chopped
• 2 c. Chicken Broth
• 1 c. Water
• 1/3 c. White Wine, Dry
• 1/2 c. Parmesan Cheese, grated
• 1 tbsp. Olive Oil
• 1/4 tsp. Salt & Black Pepper
• 1 Green Onions (Scallions), for serving

• Sauté the onion in olive oil for 5 minutes on low heat.
• Pour white wine into the pan, stir, and simmer for 7 minutes.
• Add arborio rice, mix everything, and fry everything together for 5 minutes.
• Pour broth and water into the pan, add salt and pepper, and mix.
• Cover the pan with a lid and cook the risotto for 10 minutes. Then you need to check the readiness of the rice and add water or broth until the rice is cooked and acquires a creamy texture.
• Ready rice should not be completely boiled, but it should be sticky. Serve the risotto with Parmesan, green onions, and peppers.

Gnarly Peanut Chicken

• 2 Boneless Skinless Chicken Breasts
• 2 Limes
• 4 Garlic Cloves
• 2 tbsp. Creamy Peanut Butter
• 1 Fresh Red Chilies

• Turn the broiler on to medium-high. Score the chicken breasts on a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper, and the finely grated zest of 1 lime. Place criss-cross side down in a cold 10-inch non-stick ovenproof frying pan and put it on a medium-high heat while you peel and finely grate the garlic in a bowl. Squeeze in the juice from 1½ limes, stir in the peanut butter, and loosen with enough water to give you a spoonable consistency. Finely slice the chili, then mix (as much as you dare!) through the sauce, taste, and season to perfection.
• Flip the chicken over, spoon over the sauce, then transfer to the broiler, roughly 4 inches from the heat, for 5 minutes, or until gnarly and cooked through. Finely grate over the remaining lime zest, then drizzle with 1 teaspoon of extra virgin olive oil. Serve with lime wedges, for squeezing over.

Golden Gruyere and Basil Tortillas

• 1 tbsp. Olive Oil
• 2 Tortillas
• 4 oz. Gruyere Cheese, thinly sliced
• 1 oz. Basil Leaves
• 1 oz. Sliced Ham | Sliced Salami
• 1/2 tsp. Salt & Black Pepper

• Heat the oil in a frying pan over a medium heat. Add one of the tortillas, and heat through for 1 minute.
• Arrange the Gruyere cheese slices, meat, and basil leaves on top of the tortilla and season with salt and pepper.
• Place the remaining tortilla on top to make a sandwich and flip the whole thing over with a metal spatula. Cook for a few minutes, until the underneath is golden.
• Slide the tortilla sandwich on to a chopping board or plate and cut into wedges. Serve immediately.

Greek Chicken Pasta

• 2 lb. Chicken Thighs, Skin On, Bone In
• 1 lb. Frozen Mixed Chopped Onion, Carrot, and Celery
• 28 oz. Plum Tomatoes
• 5/4 lb. Elbow Macaroni
• 7/2 oz. Halloumi Cheese

• Brown the chicken thighs all over in a large non-stick casserole pan on a high heat with 2 tablespoons of olive oil, then remove to a plate.
• Tip in the mixed veg and soften for 5 minutes, then put the chicken back into the pan with 2 tablespoons of red wine vinegar and allow it to cook away. Scrunch in the tomatoes through clean hands, then pour in 1 can's worth of water. Bring to a boil, then leave to blip away on a low heat for 1 hour, or until the chicken is falling off the bone, stirring occasionally.
• When the time's up, cook the pasta in a pan of boiling salted water according to the package instructions, then drain.
• Meanwhile, strip all the chicken meat from the bones and shred apart with forks, returning it to the sauce as you go and discarding any skin and bones.
• Taste the sauce and season to perfection. To serve, stir the pasta into the sauce and grate in most of the halloumi. Finish drizzled with 1 tablespoon of extra virgin olive oil and with the remaining halloumi grated over the top.

Green Mayonaise

• 1/2 c. Mayo
• 2 tbsp. Pickled Capers, drained and chopped
• 2 tbsp. Fresh Parsley

• Put the mayonaise ingredients in a bowl and mix well to combine.

Griddle Potatoes

• 2 Onions, thinly sliced
• 3/2 lb. Potatoes, whole cooked, boiled in their skins
• 1 oz. Butter
• 1 tbsp. Olive Oil
• 1/8 tsp. Salt & Black Pepper

• Put the onions in a large pan and scald them briefly in boiling water.
• Refresh under cold water and drain well. Peel and slice the potatoes.
• Put a mixture of butter and oil into a large, heavy frying pan and heat well.
• When the fat is hot, fry the onion until tender.
• Add the potato slices and brown them together, turning the potato slices to brown them as evenly as possible on both sides.
• Transfer to a warmed serving dish and season with salt and pepper. Serve hot.

Grilled Fattoush Salad

• 3/2 tbsp. Sumac
• 3 Red Onions
• 2 English Cucumbers
• 12 oz. Mixed-Color Cherry Tomatoes
• 4 Pita

• Place a grill pan on high heat. Drizzle 5 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar into a large shallow serving bowl, season with a pinch of sea salt and black pepper, mix in the sumac and put aside.
• Peel the onions and slice into 1/2-inch rounds, then grill until softened and nicely charred on both sides, using tongs to transfer them straight to the dressing as you go.
• Meanwhile, roughly peel the cucumbers, slice in half lengthways and use a teaspoon to scrape out and discard the seeds, then slice in half across the middle (to fit the pan).)
• When there's space on the grill, lay in the cucumber, turning until beautifully bar-marked. Remove to a board, curdely slice up, the add to the bowl.
• Quarter and add the tomatoes to the bowl. Slice the pitas in 3/4-inch strips, then toast on the grill pan. Toss everything together, season to perfection and serve straight away.

Grilled Garlic Naan

• 2 Garlic Cloves, minced
• 1 Naan
• 1 tbsp. Butter, melted

• Stir butter and garlic together.
• Place naan on grill rack; grill over medium-high heat until bottom is golden brown, about 2 minutes.
• Flip and brush top with garlic butter.
• Grill until golden brown on bottom.
• Remove; cut each naan in half.

Grilled Sausage-Basil Pizzas

• 4 c. Pork Italian Sausage, Cooked
• 1/4 c. Olive Oil
• 4 c. Naan | Pita
• 1 c. Pasta Sauce, with basil
• 2 c. Mozzarella Cheese, shredded
• 1/2 c. Parmesan Cheese, grated
• 1/2 c. Basil Leaves, thinly sliced

• Grill sausages, covered, over medium heat until a thermometer reads 160°, 10-12 minutes, turning occasionally. Cut into 1/4-in. slices.
• Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat until bottoms are lightly browned, 2-3 minutes.
• Remove from grill. Layer grilled sides with sauce, sausage, cheeses and basil.
• Return to grill; cook, covered, until cheese is melted, 2-3 minutes longer.

Guacamole

• 2 Avocados, ripe
• 1 Garlic Cloves
• 2 tbsp. Olive Oil
• 1 Lemons, juiced
• 1/8 tsp. Salt
• 1 tsp. Fresh Parsley
• 1 Shallots
• 1 Fresh Red Chilies, seeded

• Halve the avocados, remove their stones (pits) and, using a spood, scoop out their flesh into a bowl.
• Mash the flesh well with a large fork or potato masher.
• Finely chop the chilies, garlic and shallot, then stir into the mashed avocado with the olive oil and lemon juice. Add salt to taste.
• Spoon the mixture into a small serving bowl. Drizzle over a little olive oil and scatter with a few flat leaf parsley leaves. Serve.

Guacamole and Chips

• 1
• 4 oz. Yellow Corn Tortilla Chips

• Make the guacamole.
• Serve with tortilla chips.

Ham & Egg Curried Noodles

• 5 oz. Egg Noodles
• 4 Green Onions (Scallions)
• 7/2 oz. Sliced Ham (ROAST HAM)
• 2 tsp. Curry Powder
• 2 Eggs

• Cook the noodles in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, trim and finely slice the scallions, and finely slice the ham.
• Place the ham in a non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil and the curry powder. While it gets nicely golden, beat the eggs. Pour them into the pan, moving them around with a rubber spatula until they start to cook, then stir in the noodles and most of the scallions. Toss over the heat for 2 minutes, then taste and season to perfection with sea salt and black pepper, lossening with a splash of reserved noodle water, if needed. Dish up the noodles, scatter over the remaining scallions, and finish with 1 tablespoon of extra virgin olive oil.

Ham & Gruyere Melt

• 1 tbsp. Butter, whipped
• 2 Slices of Brioche Bread
• 9/2 oz. Sliced Ham
• 2 tbsp. Dijon Mustard
• 2 tbsp. Mayo
• 2 Gruyere Cheese, sliced
• 2 Red Tomatoes, sliced

• Preheat the broiler. Mix the Dijon Mustard and Mayonaise to make Dijonnaise.
• Butter both pieces of brioche and place in a nonstick 10-inch pan or onto a griddle over medium heat, butter side down.
• Place ham in a nonstick 8-inch pan or griddle over medium heat and cook for 1 minute; flip and cook for another minute to heat through.
• Spread Dijonaise evenly over the non-buttered sides of both slices of bread.
• Place warm ham on one side of bread and top with one slice of cheese. Place tomato slices on the other slice of bread along with the other slice of cheese.
• Place the sandwich under the broiler, open-faced, to melt cheese. Once cheese is bubbling, remove from broiler and cloose the sandwich
• To serve, cut in half.

Ham and Scalloped Potatoes

• 4 tbsp. Butter
• 1 c. Yellow Onions, finely chopped (1/4 cup)
• 3 tbsp. All-Purpose Flour
• 1 tsp. Kosher Salt
• 1/4 tsp. Black Pepper
• 3 c. Whole Milk (Cow)
• 6 Yellow Potatoes, thinly sliced (6 cups)
• 1/2 lb. Sliced Ham, thinly sliced (1 cups)

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

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.

Healthy Chocolate Smoothie

• 1 Bananas
• 1 c. Fresh Spinach | Fresh Kale
• 8 oz. Water | Dairy-Free Milk
• 1 tbsp. Cocoa Powder
• 3/4 c. Frozen Strawberries | Frozen Raspberries
• 1 c. Ice Cubes

• Place all of the above ingredients in a high-speed blender and enjoy right away.

Hoisin Bok Choy Rice

• 2/3 c. White Basmati Rice
• 4 Green Onions (Scallions)
• 2 Fresh Mixed-Color Chilies
• 2 Bok Choy, 8 oz
• 2 tbsp. Hoisin Sauce

• Cook the rice in a pan of boiling salted water according to the package instructions, then drain. Meanwhile, trim and finely slice the scallions, putting the white slices into a bowl. Seed and finely chop the chilies, add to the bowl with 1 tablespoon of red wine vinegar and a little sea salt and black pepper, and mix well to make a dressing.
• Halve the bok choy lengthways and place in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Once charred, toss in the grees scallion slices, then stir in the hoisin. Let it glaze for 1 minute, then mix in the rice for 1 final minute. Spoon over the chili dressing, and serve up.

Hoisin Chicken Lettuce Cups

• 1 Mangos
• 2 tbsp. Hoisin Sauce
• 2 Boneless Skinless Chicken Breasts
• 1 Head of Romaine Lettuce, 10 oz
• 1 c. Watercress Sprouts

• Put a grill pan on high heat. Cut the two cheeks off the mango, slice each into three lengthways, then slice off the skin and discard. Dice all of the flech into ½-inch cubes. Scrunch the stone over a bowl, to extract any pulp and juice, mix with the hoisin to make a dressing, and divide between two little bowls.
• Flatten the chicken breasts by pounding them with your fists until the fat end is the same thickness as the skinny end. Rub with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. then grill for 2-3 minutes on each side, or until bar-marked and cooked through. Meanwhile, trim the lettuce, click the leaves apart, and divide between two plates, snipping the cress alongside.
• Divide up the mango and the hoisin bowls. Slice chicken and arrange on the plates, then tuck in, using the lettuce cups as a receptable to hold everything.

Home-Made Burgers with Relish

• 2 Shallots, chopped
• 1 lb. 90% Lean Ground Beef
• 2 tbsp. Fresh Parsley, chopped
• 2 tbsp. Ketchup
• 1 Garlic Cloves, crushed
• 1 Fresh Green Chilies, seeded and finely chopped
• 1 tbsp. Olive Oil
• 14 oz. Ratatouille, canned
• 4 Hamburger Buns
• 4 Leaves of Lettuce
• 1/8 tsp. Salt & Black Pepper

• Put the shallots in a bowl with boiling water to cover. Leave for 1-2 minutes, then slip off the skins and chop the shallots finely.
• Mix half the shallots with the beef in a bowl. Add the chopped parsley and tomato ketchup, with salt and pepper to taste. Mix well with clean hands. Divide the mixture into four. Knead each portion into a ball, then flatten it into a burger.
• Make a spicy relish by cooking the remaining shallot with the garlic and green chilli in the olive oil for 2-3 minutes, until softened.
• Add the canned ratatouille to the pan containing the vegetables. Bring to the boil, then simmer for 5 minutes.
• Meanwhile, preheat the grill (broiler) and cook the burgers for about 5 minutes on each side, until browned and cooked through. Meanwhile, split the burger buns. Arrange lettuce leaves on the bun bases, add the burgers and top with warm relish and the bun tops.

Homemade Crunchy Taco Hamburger Helper

• 1 lb. 90% Lean Ground Beef
• 1/2 Shallot | Small Onion, chopped
• 1 Taco Seasoning
• 1/2 c. Salsa
• 7/4 c. Chicken Broth
• 1 c. Unnriched Long Grain Rice
• 1 c. Shredded Sharp Chedder Cheese

• Brown ground beef with shallot in a large skillet over medium-high heat. Drain then return to the skillet. Add taco seasoning, salsa, and chicken broth then bring to a boil. Stir in rice then place a lid on top and reduce heat to low. Simmer for 15-20 minutes or until rice is tender then remove from heat and stir in cheddar cheese until melted. Place lid back on the skillet then let sit for 5 minutes before serving with toppings.
• Toppings: tortilla chips, salsa, sliced avocado, chopped green onions.

Homemade Teriyaki Sauce

• 1/4 c. Soy Sauce
• 1/4 c. Mirin Rice WIne
• 1/4 c. Japanese Cooking Wine (Sake)
• 1/4 c. Water

• Combine ingredients in a large saucepan over high heat. The larger the pan, the faster it will reduce. For me it takes about 10 minutes, but it depends on the size of the pan you use.
• Bring to boil, then turn heat down and simmer until it reduces by half. The consistency should be like a light syrup.
• Bring to room temperature before using.

Homemade Venison Sausages

• 2 lb. Ground Venison
• 1 lb. Ground Pork
• 1 tbsp. Salt
• 2 tsp. Black Pepper
• 1 Garlic Cloves, crushed
• 1 tsp. Dried Thyme
• 1 Eggs, beaten
• 1 tbsp. All-Purpose Flour, for dusting
• 1 tbsp. Olive Oil, for frying

• Combine all the sausage ingredients, except the flour and oil, in a bowl. Take a small piece of the mixture and fry it in a little oil in a heavy frying pan, then taste to check the seasoning for the batch. Adjust if necessary.
• Form the mixture into chipolata-size sausages using floured hands.
• Heat the oil in a large, heavy frying pan and shallow-fry the sausages for 10 minutes or until they are golden brown and cooked right through.
• If you use a large pan, you'll be able to fry some onion rings alongside the sausages. At the same time, grill (broil) mushrooms and halved tomatoes to serve on the side.

Honey Dijon Mustard Dressing

• 1/2 c. Olive Oil
• 1/4 c. Balsamic Vinegar
• 1 tbsp. Honey
• 1 tbsp. Dijon Mustard
• 1/2 tsp. Kosher Salt
• 1/4 tsp. Black Pepper, to taste

• Whisk everything except the oil in a bowl.
• Slowly add oil while mixing.
• Store in an airtight container and refrigerate.

Honey Mustard Chicken

• 8 Chicken Thighs, Skin On, Bone In
• 4 tbsp. Wholegrain Mustard
• 4 tbsp. Clear Honey
• 1/8 tsp. Salt & Black Pepper

• Preheat the oven to 190°C/375°F. Put the chicken thighs in a single layer roasting pan,
• Mix together the mustard and honey, season with salt and ground black pepper to taste and brush the mixture all over the chicken thighs.
• Cook for 25-30 minutes, brushing the chicken with the pan juices occasionally, until cooked through. (To check the chicken is cooked through, skewer it with a sharp knife; the juices should run clear.)

Hot Chocolate Sauce

• 6 oz. Dark Chocolate (70%)
• 4 tbsp. Water, for the sauce
• 1 tbsp. Golden (Light Corn) Syrup
• 1 tbsp. Butter

• Break up the chocolate and put into a bowl over a pan of barely simmering water. Leave undisturbed for 10 minutes, until the chocolate has melted, then add the water, syrup and butter and stir until smooth.

Hummus

• 14 oz. Chickpeas
• 4 tbsp. Tahini (Sesame Seed Paste)
• 2 Garlic Cloves
• 1 Lemons, juiced
• 1/4 tsp. Cayenne Pepper, to taste
• 1/4 tsp. Cumin, to taste
• 1/8 tsp. Salt & Black Pepper

• Using a potato masher or food processor, coarsely mash the chickpeas. If you prefer a smoother purée, process them in a food processor or blender until smooth.
• Mix the tahini into the chickpeas, then stir in the garlic, lemon juice, cayenne, cumin and salt and pepper to taste. If needed, add a little water. Serve at room temperature.

Hummus and Crackers

• 1/4 c. Sabra Classic Hummus
• 1/4 oz. Crackers

• Dip the crackers in the hummus. Enjoy!

Hummus and Vegetables

• 1/4 c. Sabra Classic Hummus
• 1 Mixed-Color Bell Peppers
• 2 Large Carrots
• 1 oz. Celery

• Dip the vegetables in the hummus. Enjoy!

Irish Champ

• 3/2 lb. Potatoes
• 6 Green Onions (Scallions), chopped
• 5/4 c. Milk
• 1/8 tsp. Salt & Black Pepper
• 1 tsp. Butter, to serve

• Peel, cut up and boil the potatoes in salted water for about 15 minutes until tender, Drain and return to the pan.
• Meanwhile, simmer the spring onions for 5 minutes in the milk in a heavy pan. (Alternatively, bring the milk to boiling point on its own if you prefer the spring onions raw.)
• Cover the potatoes with a clean cloth and dry them at the side of the stove for a few minutes before mashing them well. Beat in the boiling milk and spring onions. Working over the heat so that the champ is kept very hot, beat until the consistency is like well-creamed potatoes. Add more milk if necessary.
• Season well with pepper and salt. To serve, divide the champ between heated bowls and make a well in the centre of each. Add a knob (pat) of butter. Dip the champ into the melting butter as you eat.

Israeli Chopped Vegetable Salad

• 1 Red Bell Peppers, seeded
• 1 Green Bell Peppers, seeded
• 1 Yellow Bell Peppers, seeded
• 1 Large Carrots
• 1 Cucumbers
• 6 Red Tomatoes
• 3 Garlic Cloves, finely chopped
• 3 Green Onions (Scallions), thinly sliced
• 2 tbsp. Fresh Cilantro (Coriander), chopped
• 2 tbsp. Fresh Dill
• 2 tbsp. Mint Leaves
• 2 tbsp. Fresh Parsley
• 1 Fresh Red Chilies, chopped
• 3 tbsp. Extra Virgin Olive Oil
• 1 Lemons, juiced
• 1/8 tsp. Salt & Black Pepper

• Using a sharp knife, finely dice the red, green and yellow peppers, carrot, cucumber and tomatoes and place them in a large mixing bowl.
• Add the garlic, spring onions, coriander, gill, parsley, mint and chilli, is using, to the chopped vegetables and toss together to combine.
• Pour the olive oil and lemon juice over the vegetables, season with salt and pepper to taste and toss together. Chill before serving.

Italian Baked Rice

• 2 Onions
• 2 oz. Fennel Bulbs (FENNEL SALAMI)
• 3/2 c. Arborio Rice
• 1 tbsp. Chedder Cheese (MASCARPONE CHEESE)
• 3/2 oz. Parmesan Cheese

• Preheat the oven to 350°F. Place a large shallow casserole pan on a high heat. Peel and quarter the onions and quickly break apart into petals straight into the pan. Char for 4 minutes, tossing regularly. Reduce to a medium heat and stir in 1 tablespoon of olive oil and the salami, then rice, followed 1 minute later by 5 cups of boiling kettle water and the mascarphone. Finely grate and stir in the Parmesan with a pinch of sea salt and place pepper.
• Transfer the pan to the oven for 40 minutes, or until the rice has absorbed all the liquid and is just cooked through. Drizzle 1 tablespoon of extra virgin olive oil and dish up, seasoning to perfection at the table.

Jools' Chocolate Dreams

• 5 oz. Dark Chocolate Bar (70%)
• 9/2 oz. Unsalted Butter
• 3 tbsp. Double Espresso
• 2 Eggs
• 3/4 c. Superfine Sugar

• Preheat the oven to 250°F. Snap the chocolate into a heatproof bowl, add the butter, espresso and a good pinch of sea salt, and place over a pan of gently simmering water to melt very slowly until smooth, stirring regularly.
• Meanwhile, whisk the eggs and sugar together until pale and doubles in size, then carefully fold in the melted chocolate mixture.
• Boil the kettle. Divide the mixture between 6 coffee cups or ramekins and put them into a roasting pan. Place the pan in the oven,the carefully pour in enough boiling kettle water to come halfway up the side of the cups. Bake for exactly 20 minutes, then carefully remove from the oven and leave to cool in the water for 2 hours.
• To serve, I sometimes shave over some extra chocolate, or add fresh fruit like cherries, blood oranges, or wild strawberries, with a dollup of yogurt or creme fraiche.

Keto Mint Chocolate Chip Dessert

• 16 oz. Coconut Cream
• 1/8 c. Monk Fruit Powder | Stevia Powder
• 1 tsp. Mint Extract
• 1 tsp. Vanilla Extract
• 9/5 oz. Sugar-Free Dark Chocolate (70%), cut up into tiny bits. Such as Lily's stevia-sweetened dark chocolate.

• In a medium bowl, stir together the coconut cream, monk fruit powder, mint extract and vanilla extract.
• Mix in the sugar-free chocolate.
• Divide the mixture into 10 muffin cups and freeze for at least two hours.

Korean Beef Lettuce Wraps

• 1 c. Unnriched Long Grain Rice
• 1/4 c. Tamari | Soy Sauce
• 2 tbsp. Coconut Sugar | Granulated Sugar | Honey
• 1/2 tsp. Chili Garlic Sauce
• 1/4 tsp. Ground Ginger
• 1 tsp. Light Sesame Seeds, toasted, plus more for garnish
• 2 tsp. Light Sesame Oil
• 1 lb. 90% Lean Ground Beef
• 2 Spring Onions, chopped - white and light green parts, and dark parts divided
• 1 Head of Butter Lettuce | Head of Boston Bibb Lettuce, leaves separated
• 2 Garlic Cloves, pressed or minced
• 1/2 tsp. White Pepper

• Add rice and 1-1/2 cups water to a small saucepan then bring to a boil. Turn heat down to low then cover and simmer for 10 minutes (water should just barely be at a simmer).
• Remove pan from heat then let sit for 5 minutes before removing the lid and fluffing with a fork. Set aside.
• Meanwhile, whisk together gluten-free Tamari or soy sauce, coconut sugar, chili garlic sauce, ground ginger, and sesame seeds in a small dish then set aside.
• Heat sesame oil in a 12" skillet over medium-high heat. Add ground beef and white and light green parts of green onions then season with white pepper and cook through.
• Add garlic then saute for 30 seconds. Pour in sauce then saute for 1 more minute.
• Scoop cooked rice into lettuce leaves then top with Korean beef mixture, green parts of green onions, and extra toasted sesame seeds if desired.

Korean Eggs & Rice

• 1 tbsp. Light Sesame Seeds
• 2/3 c. White Basmati Rice
• 5 oz. Kimchee
• 1 oz. Fresh Cilantro (Coriander)
• 4 Eggs

• Toast the sesame seeds in a dry 10-inch non-stick frying pan on a medium heat. Once lightly golden, remove to a plate, reducing the heat to a medium-low. Place the rice in the pan with a small pinch of sea salt, the pour in 1⅔ cups of water. Cover and cook for 10 minutes, or until the rice has absorbed all the liquid.
• Finely chop the kimchee with half the cilantro leaves, beat in the eggs, then pour over the rice, spreading it out evenly with a spatula. Cover and leave for another 5 to 10 minutes, or until the eggs are just set.
• Loosen the edges with a spatula, then slide it out onto a plate — I like to fold one half back on itself to expose the underside. Scatter over the toasted sesame seeds, pick over the remaining cilantro leaves, then tuck on in.

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.

Lemon and Parmesan Capellini

• 1/4 c. Butter
• 1 Garlic Cloves, crushed
• 2 tbsp. Fresh Parsley, chopped
• 1/2 Small Rustic Baguette
• 8 oz. Capellini Pasta
• 1 c. Light Cream
• 3 oz. Parmesan Cheese, grated
• 1 Lemons, finely grated rind
• 1/8 tsp. Salt & Black Pepper

• Preheat the oven to 200°/400°F. Put the butter in a bowl and beat with the garlic and herbs.
• Cut the Granary baguette into thick slices and spread them thickly with the flavoured butter.
• Reassemble the baguette. The grlic herb butter will help to hold the slices together. Wrap in foil, support on a baking sheet and bake for 10 minutes.
• Meanwhile, cook the pasta in a large pan of lightly salted boiling water. Dried pasta will take 10-12 minutes, fresh about 3 minutes.
• Pour the cream into another pan and bring to a boil. Stir in the Parmesan and lemon rind. The sauce should thicken in 30 seconds or so.
• Drain the pasta, return it to the pan and toss with the sauce. Season to taste and sprinkle with a little shopped fresh parsley and more grated lemon rind, if you like. Serve with the hot herb bread.

Lemon Grass and Ginger Pork Burgers

• 2 c. 90% Lean Ground Beef, 1lb
• 1 tbsp. Ginger, grated
• 1 Lemon Grass Stalk, outer layers discarded and centre part chopped finely
• 2 tbsp. Sunflower Oil
• 1/8 tsp. Salt & Black Pepper

• Put the pork in a bowl and stir in the ginger and chopped lemon grass. Season with salt and pepper. Shape the mixture into four burgers and chill for about 20 minutes.
• Heat the oil in a large, non-stick frying pan and add the burgers. Fry for 3-4 minutes on each side over a gentle heat, until cooked through.
• Remove from the pan with a metal spatula and drain on kitchen paper, then serve with sliced tomato, lettuce and chili sauce.

Lemon Posset

• 5/2 c. Double Cream
• 1 c. Superfine Sugar
• 2 Lemons, unwaxed, juice and grate the rind

• Pour the cream into a heavy pan. Add the sugar and heat gently until the sugar has dissolved, then bring to the boil, stirring constantly. Add the lemon juice and rind, reserving a little of the rind for decoration, and stir constantly over a medium heat until it thickens.
• Pour the mixture into four heatproof serving glasses. Cool, then chill in the refrigerator until just set.
• Serve the posset decorated with a few strands of lemon rind, and with a selection of dessert biscuits (cookies), if you like. Rich, buttery shortbread is ideal.

Lemony Arugula Farfalle

• 1 lb. Red Lentil Fusilli Pasta (DRIED FARFALLE)
• 4 oz. Arugula
• 2 Lemons
• 7/2 oz. Parmesan Cheese, plus extra to serve
• 7/2 oz. Unsalted Peanuts (SHELLED UNSALTED PISTACHIOS)

• Cook the pasta in a pan of boiling salted water according to package instructions, then drain, reserving a cupful of starchy cooking water. Meanwhile, plast most of the argular in a blender, finely grate in the lemon zest and squeeze in all the juice. Drizzle in 6 tablespoons of extra virgin olive oil, then add the Parmesan, 2 tablespoons of starchy cooking water and most of the pistachios, and whiz until smooth. When the time's up, toss the pasta and sauce together, loosening with a splash of starchy cooking water, if needed. Finely chop the remaining pistachios and sprinkle the remaining arugula over the top. Finish with an extra grating of Parmesan and a drizzle of extra virgin olive oil.

Lemony Zucchini Linguine

• 5 oz. Linguine
• 2 Fresh Mixed-Color Zucchini
• 1/2 oz. Mint Leaves
• 1 oz. Parmesan Cheese
• 1 Lemons
• 1 tbsp. Olive Oil
• 1 tsp. Extra Virgin Olive Oil

• Cook the pasta in a pan of boiling salted water according to package instructions, then drain, reserving a cupful or cooking water. Meanwhile, slice the zucchini lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
• Toss the drained pasta into the zucchini pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan, and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

Lentil Soup

• 1 c. Lentils
• 1/2 lb. Summer Sausage
• 4 Red Potatoes
• 1 Red Onions
• 1 Beef Bouilion Cubes
• 1 Garlic Cloves
• 1/4 tsp. Kosher Salt & Black Pepper

• Pour the lentils into a big pot and add water within an inch of the top of the pot. Drop in the bouilion cube. Peal the garlic clove and cut it into small pieces, then add it to the pot. Shake in salt and pepper according to taste. Cover the pot and heat it up to boiling. When the pot boils, turn down the heat a little so it doesn't boil over and let cook. While waiting for the pot to cook, wash the potatoes and cut them up into small cubes, then add them to the pot. Cook until the lentils and potatoes are done.
• While the pot is still cooking at a low boil, take the skin off the sausage and slice it up and then cut each slice into nine cubes by cutting it twice in each direction. Then stir the sausage into the pot and heat it. Cut the onion into quarters and then slice so that the pieces are about an inch long. Stir the onions into the pot and let cook until the onion is cooked enough.

Linguine with Avocado, Tomato & Lime

• 3/2 oz. Linguine
• 1 Limes, zested and juiced
• 1 Avocados, stoned, peeled, and chopped
• 2 Red Tomatoes, chopped
• 1/2 c. Fresh Cilantro (Coriander), chopped
• 1 Red Onions, finely chopped

• Cook the pasta according to pack instructions – about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
• Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

Linguine with Rocket

• 5 oz. Linguine, dried
• 1/4 c. Extra Virgin Olive Oil
• 2 oz. Arugula, stalks removed, shredded
• 1/4 c. Parmesan Cheese
• 1/8 tsp. Salt & Black Pepper

• Cook the pasta in a large pan of lightly salted boiling water for 10-12 minutes, then drain thouroughly.
• Heat about 60ml/4 tbsp of the olive oil in the pasta pan, then add the drained pasta and rocket. Toss over a medium heat for 1-2 minutes, or until the rocket is just wilted, then remove the pan from the heat.
• Transfer the pasta and rocket to a large, warmed bowl. Add half the freshly grated Parmesan and the remaining olive oil. Add a little salt and black pepper to taste.
• Toss the mixture quickly to mix all the flavours together and ensure the pasta is well coated with the oil. Serve immediately, sprinkled with the remaining Parmesan.

Loaded Deviled Eggs

• 12
• 1/2 c. Mayo
• 1/4 c. Fresh Jalepeño Chilies, minced, pickled
• 1 Fresh Jalepeño Chilies, whole slices for garnish
• 2 tsp. White Vinegar
• 2 tsp. Mustard
• 1/2 tsp. Paprika, smoked
• 1/4 tsp. Paprika, for garnish
• 1/4 tsp. Steak Seasoning
• 1/4 tsp. Steak Seasoning, for garnish
• 6 Smoked Bacon Slices
• 1 tsp. Chives, chopped fresh

• Chop bacon into big pieces then add to a food processor. Process until finely chopped, just a few seconds or so. Add minced bacon to a cold skillet then place over low heat and cook until crisp. Scoop bacon onto a paper towel lined plate to drain then set aside. If you don't have a food processor, brown the bacon as slices then chop once cool.
• Peel eggs then slice in half and pop yolks into a medium-sized bowl. Add mayonnaise, minced jalapenos, vinegar, mustard, smoked paprika, and steak seasoning then mix and mash with a fork until smooth. Scoop mixture into a gallon size Ziplock bag then snip the corner off and squeeze the mixture into the center of each egg half.
• Sprinkle each deviled egg with steak seasoning and smoked paprika, then top with crumbled bacon, a pickled jalapeno slice, and freshly chopped chives. Serve immediately or chill for several hours before serving.

Maple-Pecan Dip

• 1 c. Cashew Nuts
• 1/4 c. Brazil Nuts, approx. 5
• 1/4 c. Pecans
• 1 c. Water
• 1 Vanilla Bean, or alternatively use 1/2 tsp alcohol-free vanilla flavor
• 1/8 tsp. Salt
• 1 tbsp. Maple Syrup

• In a small, lidded saucepan, bring the water to a gentle boil with the cashews, Brazil nuts and pecans. Simmer for 10 minutes, until the nuts have softened.
• Transfer the nuts and liquid to a food processor and add the remaining ingredients. To use the vanilla pod, split it in two lengthwise then scrape each side with the back of a knife to remove the seeds (use the seeds and discard the pod).
• Process until completely smooth and creamy. This may take 5 minutes or so, depending on your food processor. You will need to scrape down the sides intermittently to ensure everything gets incorporated.
• Serve immediately, drizzled with a touch more maple syrup.

Meatballs

• 1 c. Breadcrumbs
• 2 tbsp. Italian Seasoning
• 1 tbsp. Onion Powder
• 1 tsp. Salt
• 1/4 tsp. Nutmeg
• 2 tbsp. Garlic Cloves, minced
• 3/4 c. Milk
• 2 lb. 80% Ground Beef
• 2 Eggs

• Preheat oven to 375°F. Line 2 baking sheets with aluminum foil and spray with gluten-free cooking spray.
• In a small bowl stir together the gluten-free breadcrumbs, Italian seasoning, onion powder, salt, nutmeg, and minced garlic. Stir in the milk and let sit for 2-3 minutes.
• In a large bowl mix together the beef and the eggs. Add the gluten-free bread crumb mixture and mix together to fully combine. Do not overmix the meat or the meatballs will be tough.
• Use a large greased cookie scoop to scoop out the meat and roll into 2" balls. Place on the lined baking sheet and repeat. Bake for 20-25 minutes, until golden brown and reach 165°F on an instant-read thermometer. Please watch your oven because all ovens are different.
• Store leftovers in an air-tight container in the refrigerator. Meatballs can also be frozen and reheated and reheated in the oven, microwave or on the stove top.

Melon, Pineapple and Grape Cocktail

• 1/2 Cantaloupe Melon
• 8 oz. Seedless White Grapes, halved
• 1/2 c. White Grape Juice
• 8 oz. Pineapple
• 1 tsp. Mint Leaves, to garnish

• Remove the seeds from the melon half and use a melon baller to scoop out even-size balls.
• using a sharp knife, cut the skin from the pineapple. Cut the fruit into bite-size chunks.
• Combine all the fruits in a glass serving dish and pour over the white grape juice. Serve immediately or cover and chill until required. Garnish with mint leaves.

Methylation Trail Mix

• 1/2 c. Pumpkin Seeds
• 1/2 c. Sunflower Seeds, hulled
• 1/2 c. Cashew Nuts, coarsely chopped
• 1 tbsp. Unrefined Coconut Oil, melt for one minute in oven while it is preheating, in oven proof container
• 1/4 tsp. Sea Salt
• 1/2 c. Coconut Flakes
• 1 tsp. Cinnamon, ground
• 1/4 c. Sugar-Free Dark Chocolate Chips (70%)

• Preheat oven to 375 degrees. While oven is pre-heating, place coconut oil in oven-safe container, inside oven to melt, about three minutes.
• In mixing bowl, combine pumpkin seeds, sunflower seeds, cashews and coconut oil. Season with sea salt and mix well. Spread on rimmed baking sheet in a single layer. Toast until golden, about 6-8 minutes, stirring halfway through.
• Remove mixture from oven, place on plate and set on counter. When cool, combine seed and nut mixture with coconut flakes, cinnamon, chocolate chips. Mix to combine. Enjoy!

Mexican Tacos

• 1 tbsp. Olive Oil
• 9 oz. Lean Ground Beef | Lean Ground Turkey
• 2 Garlic Cloves, crushed
• 1 tsp. Cumin, ground
• 1 tsp. Chili Powder
• 8 Taco Shells
• 1/2 Head of Iceberg Lettuce, shredded
• 1 Onions, thinly sliced
• 2 Red Tomatoes, chopped in chunks
• 1 Avocados, stoned (pitted) and sliced
• 4 tbsp. Sour Cream
• 1 c. Crumbled Queso Blanco | Crumbled Anjeado Cheese | Grated Chedder Cheese | Grated Monterey Jack Cheese
• 1/4 tsp. Salt & Black Pepper

• Heat the oil in a frying pan. Add the meat, with the garlic and spices, and brown over a medium heat, stirring frequently to break up any lumps. Season, cook for 5 minutes, then set aside to cool slightly.
• Meanwhile, warm the taco shells according to the instructions on the packet. Do not let them get too crisp. Spoon the lettuce, onion, tomatoes and avocado slices into the taco shells. Top with sour cream followed by the minced beef or turkey mixture.
• Sprinkle the crumbled or grated cheese into the tacos and serve immediately. Tacos are eaten with the fingers, so have plenty of paper napkins to hand.

Mexican Tortas

• 2 Fresh Jalepeño Chilies
• 1/2 Limes, juiced
• 12 Slices of French Bread
• 2/3 c. Refried Beans, vegetarian
• 5 oz. Slices of Roast Pork
• 2 Red Tomatoes, sliced
• 4 oz. Chedder Cheese | Monterey Jack Cheese
• 1 oz. Fresh Cilantro (Coriander)
• 2 tbsp. Crème Fraîche

• Cut the chillies in half, scrape out the seeds, the cut the flesh into thin strips. Put it in a bowl, pour in the lime juice and leave it to stand.
• If using rolls, slice them in half and remove some of the crumb so that they are slightly hollowed. If using French bread, slice each piece in half lengthways.
• Set the top of each piece of bread or roll aside and spread the bottom halves with a nice thick layer of refried beans. Make sure the pasta is evenly spread, as it will help to hold the next layer in place.
• Cut the pork into thin shreds and put these on top of the refried beans. Top with the tomato slices. Drain the jalapeno strips and put them on top of the tomato slices. Add the cheese and sprinkle with coriander leaves.
• Turn the top halves of the bread or rolls over so that the cut sides are uppermost, and spread these with creme fraiche. Sandwich back together again and serve.

Microwave Macaroni and Cheese in a Mug

• 1/3 c. Elbow Macaroni
• 3/4 c. Water, cold
• 4 tbsp. Milk
• 1/2 tsp. Cornstarch
• 4 tbsp. Shredded Chedder Cheese

• In a large microwavable mug or large bowl add in the macaroni and the water. You need a large mug as the water will boil up.
• Microwave for roughly 3 ½ minutes (1200w microwave). You want the pasta to be fully cooked.
• Pour off the remaining cooking water.
• Stir in the milk, cornstarch and shredded cheese and microwave for a final 60 seconds to create your sauce. Stir well, season with salt and pepper and enjoy.

Mini BBQ Cheddar Meatloaves

• 1 Sweet Onions
• 1 tbsp. Butter
• 1 lb. 90% Lean Ground Beef
• 1 Eggs, whisked
• 1 tbsp. Worcestershire Sauce
• 1/4 c. A1 Steak Sauce: Original
• 2 tbsp. A1 Steak Sauce: Original
• 1/4 c. Panko-style Breadcrumbs, GF
• 3 oz. Chedder Cheese, cut into 1/4" cubes
• 1/8 tsp. Salt & Black Pepper

• Cut onion in half then each half into thin slices OR, chop the onion. Melt butter in a large skillet or pot over medium heat then add onions and a dash of salt. Cook, stirring every couple of minutes, until onions are golden brown and caramelized, about 20 minutes. Turn heat down if onions start to burn. Set aside to cool slightly - can be made up to several days ahead of time.
• Preheat oven to 425 degrees. In a large bowl combine ground beef, egg, Worcestershire sauce, 2 Tablespoons BBQ sauce, bread crumbs, salt, pepper, cheese cubes, and caramelized onions, then mix until just combined. Divide mixture into 4 equal-sized portions then form into loaves and place on a foil-lined, non-stick-sprayed baking sheet. Spread 1 Tablespoon BBQ sauce over each loaf then bake for 20 minutes, or until no longer pink in the center, and then serve.

Minty Courgette Linguine

• 5 tbsp.
• 1 lb. Linguine
• 1 Fresh Zucchini, sliced
• 1 Mint Leaves, roughly chopped
• 1/4 tsp. Salt & Black Pepper

• Cook the pasta in a large pan of slightly salted boiling water for 10-12 minutes.
• Meanwhile, heat 3 tbsp of the oil in a large frying pan and add the zucchini. Fry for 2-3 minutes, stirring occasionally, until they are golden.
• Drain the pasta well and toss with the zucchini and chopped mint. Season with salt and pepper, drizzle over the remaining oil and serve immediately.

Moroccan-Style Vegetable Salad

• 2 Potatoes, boiled, sliced
• 1 Cucumbers, thinly sliced
• 1 Red Bell Peppers, seeded and thinly sliced
• 1 Yellow Bell Peppers, seeded and thinly sliced
• 1 Green Bell Peppers, seeded and thinly sliced
• 8/3 c. Black Olives
• 1 Fresh Red Chilies, chopped
• 4 Garlic Cloves, chopped
• 3 Green Onions (Scallions), sliced
• 5 tbsp. Extra Virgin Olive Oil
• 1 tbsp. White Wine Vinegar
• 1 Lemons, juiced, to taste
• 1 tbsp. Mint Leaves, chopped
• 1 tbsp. Fresh Cilantro (Coriander), chopped
• 1/8 tsp. Salt

• Arrange the cucumber, potato and pepper slices and the pitted olives on a serving plate or in a dish.
• Sprinkle the chopped fresh chilli over the salad and season with salt, if you like. (Olives tend to be very salty.)
• Sprinkle the garlic, spring onions, olive oil, white wine vinegar and lemon juice over the salad. Chill before serving, sprinkled with the chopped mint leaves and coriander leaves.

Muhammara

• 3/2 Slices of Whole Wheat Bread, day-old or toasted
• 3 Red Bell Peppers, roasted, skinned, and chopped
• 2 Fresh Red Chilies, roasted, skinned, and chopped
• 1 c. Black Walnuts, pieces
• 3 Garlic Cloves, chopped
• 1 tbsp. Balsamic Vinegar, or pomegranate molasses
• 1/2 Lemons, juiced
• 1/2 tsp. Cumin
• 1/2 tsp. Granulated Sugar
• 7 tbsp. Extra Virgin Olive Oil

• Break the Granary bread into small pieces and place in a food processor or blender with all the remaining ingredients except the extra virgin olive oil. Blend together until the ingredients are finely chopped.
• With the motor running, slowly drizzle the extra virgin olive oil into the food processor or blender and process until the mixture forms a smooth paste. Tip the muhummara into a serving dish. Serve at room temperature.

Multigrain Pancake Batter

• 2 c. All-Purpose Flour
• 1/2 c. Granulated Sugar
• 1 tsp. Baking Soda
• 2 tbsp. Baking Powder
• 1/4 c. Rolled Oats
• 3/2 tsp. Cornmeal
• 3/2 tsp. Flax Seeds
• 1 tsp. Light Sesame Seeds
• 3 Eggs, whipped
• 1/2 c. Half & Half
• 1/2 c. Evaporated Milk
• 1/4 c. Water
• 1/2 c. Butter, melted and cooled to room temperature

• In a medium bowl, whisk together flour, sugar, baking soda, baking powder, oats, cornmeal, flax seeds and sesame seeds until blended.
• In a separate large mixing bowl; whisk together eggs, half & half, evaporated milk and water until blended.
• Slowly pour dry ingredients into wet ingredients while whisking constantly. Batter will be thick.
• Add melted, room temperature butter last, whisking until ingredients are throroughly combined.
• Pour about 1/4 cup batter per pancake onto a 375°F (medium heat) preheated griddle.
• Cook for about 1 to 1-1/2 minutes per side. or until done. Turn once.

My Hot Med Sandwich

• 4 Boneless Skinless Chicken Thighs
• 1 Small Rustic Baguette (7 oz)
• 1 oz. Jarred Roasted Red Peppers (1 large)
• 1 oz. Black Olives, with Pits (8 total)
• 2 tbsp. Pesto | Pistou

• Halve the chicken thighs, then season with sea salt and black pepper. Place in a large on-stick frying pan on a medium heat with 1/2 a tablespoon of olive oil and cook for 15 minutes, or until golden and cooked through, turning regularly.
• Slice the baguette in half lengthways and place in the pan to quickly toast and soak up all the tasty cooking juices.
• Drain the pepper and slice lengthways into slivers, pit and tear the olives, then add them both to the pan and cook for a couple of minutes, tossing occasionally.
• Spread the base of the baguette generously with the pesto. Pile the chicken and pepper filling on top, pop the lid on and squash and press down. Slice up, dig in and enjoy.

Nutty-Lemon Snack Balls

• 3 c. Raw Mixed Nuts | Raw Mixed Seeds
• 1 c. Unsweetened Coconut Flakes
• 6 Medjool Dates
• 1 Lemons, zested
• 1 Lemons, juiced
• 1/4 tsp. Salt

• In a food processor, combine all ingredients and blend until a sticky dough is formed. It doesn’t have to be completely smooth, but it does have to stick together!
• Remove the processing blade and form into 1-inch balls.

Oatmeal Pancakes with Bacon

• 1/2 c. Whole-Wheat Flour
• 2 tbsp. Steel-Cut Oats
• 1 Eggs
• 2/3 c. Milk
• 1 tbsp. Butter, for greasing
• 4 Smoked Bacon Slices
• 1/8 tsp. Salt

• Mix the flour, oatmeal and salt in a bowl, beat in the egg and add enough buttermilk or milk to make a creamy batter of the same consistency as that used for ordinary pancakes.
• Thoroughly heat a griddle or cast-iron frying pan over a medium-hot heat. When very hot, grease the surface lightly with butter or oil.
• Pour in the batter, about a ladleful at a time. Tilt the frying pan to spread evently and cook the pancake for about 2 minutes until set and the underside is browned. Turn over and cook for 1 minute until browned.
• Keep the pancake warm while you cook the others and fry the bacon. Roll the pancakes around the bacon to serve.

Okra Fries

• 1 lb. Fresh Okra
• 2 tsp. Sea Salt
• 2 tsp. Fresh Cilantro (Coriander)
• 1 tsp. Garlic Cloves, granules
• 2 tsp. Apple Cider Vinegar
• 2 tbsp. Avocado Oil | Olive Oil

• Preheat the oven to 400 degrees Fahrenheit.
• In large bowl, toss the okra in with wet ingredients first. Next, add all dry ingredients and mix well to incorporate, feel free to use your hands.
• Spread the okra out on a sheet pan, single layer, so they all have a chance to get a bit crispy.
• Roast for 12 minutes then remove from oven, stir and return to oven for another 12-13 minutes, or until crispy, but not burnt.
• Remove from oven and serve.

Old-Fashioned Oatmeal

• 1 c. Water
• 1/8 tsp. Sea Salt
• 1/2 c. Rolled Oats
• 2 tbsp. Milk
• 1 tsp. Honey
• 1 tsp. Cinnamon

• Combine water (or milk) and salt in a small saucepan. Bring to a boil.
• Stir in oats and reduce heat to medium; cook, stirring occasionally, for 5 minutes.
• Remove from heat, cover and let stand for 2 to 3 minutes.
• Top with milk, sweetener, cinnamon, dried fruits or nuts, if desired.
• Combinations to try: 1 soft-boiled egg + 1/3 cup sauteed spinach + 1 teaspoon chili crisp or togarashi seasoning (omit honey and cinnamon from base recipe) 1/4 cup shredded carrot + 1 tablespoon chopped toasted walnuts + 1 tablespoon golden raisins + 1/4 teaspoon cinnamon 1/2 medium banana, sliced + 1 tablespoon peanut butter + 1 teaspoon chia seeds + 1 teaspoon brown sugar 1/4 cup blueberries + 1 tablespoon toasted coconut flakes + 1 tablespoon chopped toasted macadamia nuts + 1 teaspoon honey 1/4 cup sliced peaches + 2 tablespoons cinnamon granola + 2 tablespoons vanilla yogurt

Orange Flower Water

• 1 c. Orange Flower Blossoms, loosely packed
• 1 c. Distilled Water

• Crush the orange blossoms in a mortar and pestle until they are a paste. Let sit for 2 hours.
• Combine the petal paste and distilled water in a Ball jar. Stir and cover. Let sit for 2 weeks.
• Strain the blossoms out of the water and then add the water to sterilized jars.

Oven Baked Beet Chips

• 2 Beets, thinly sliced
• 1 tbsp. Extra Virgin Olive Oil
• 1/8 tsp. Sea Salt

• Cut off ends and slice beets very thin using a knife or mandolin. Place in a medium bowl and drizzle with the EVOO and sea salt. Toss. Let sit for 30 minutes.
• Preheat oven to 300 degrees. Place beets on a greased baking sheet. Bake at 300 degrees for 30 minutes.
• After 30 minutes check every 5-10 minutes and take out the beets that are curled and crisp. Total baking time will be closer to one hour, but be sure to watch them as individual beets will bake quicker than other and you don't want them to burn.

Oven Burgers

• 2 lb. 90% Lean Ground Beef, 90/10 or 93/7 fat recommended
• 8 Hamburger Buns
• 1 Slices of American Cheese, fortified
• 2 tsp. Onions
• 1/4 tsp. Salt & Black Pepper
• 1/2 tsp. Fennel Seeds, crushed finely
• 1/2 tsp. Dried Minced Garlic

• Preheat oven to 375 degrees then line a half sheet pan with foil and place a piece of parchment paper on top. Set aside.
• Add ground beef to a large mixing bowl then sprinkle burger seasoning ingredients on top and mix to combine (alternatively you could use your own burger seasoning). Divide the mixture into quarters then divide each quarter into two to create a total of eight burger patties.
• Place patties onto prepared baking sheet then bake for 20-25 minutes or until burgers reach an internal temperature of 160 degrees.
• Place a slice of cheese onto each burger patty then return to the oven for 1 minute to let the cheese melt. Transfer cheeseburgers to buns then serve.

Oven Roasted Asparagus

• 1/2 c. Asparagus Spears
• 1 tbsp. Olive Oil

• Preheat the oven to 425 degrees Fahrenheit.
• Place the trimmed asparagus in an even layer on a baking sheet and drizzle it with olive oil. Roll the stalks in the oil to ensure it coats every inch.
• Place the asparagus in the center rack in the oven, and bake it for 10-12 minutes. When it is fork-tender, it’s done cooking.

Pan-Fried Chicken with Pesto

• 1 tsp. Olive Oil
• 1 Boneless Skinless Chicken Breast Fillets
• 1/4 tsp. Basil Leaves, to garnish
• 1/4 c. Pesto

• Heat the 15mL/1 tbsp oil in a frying pan. Add the chicken breasts and cook gently for about 15 minutes, turning several times until they are tender, lightly browned and thoroughly cooked.
• Remove the chicken from the pan, cover and keep hot. Reduce the heat slightly, then add the pesto to the pan and cook gently, stirring constantly, for a few minutes, or until the pesto has warmed through.
• Put the cooked chicken on a plate, pour the warm pesto over the top, then garnish with basil leaves and serve immediately.

Pan-Fried Gammon with Cider

• 4 Gammon Steaks
• 2/3 c. Hard Cider
• 3 tbsp. Double Cream
• 2 tbsp. Sunflower Oil
• 1/8 tsp. Salt & Black Pepper
• 1 tbsp. Fresh Parsley, to garnish

• Heat the oil in a large frying pan until hot. Neatly snip the rind on the gammon steaks to stop them curling up and add them to the pan.
• Cook the steaks for 3-4 minutes on each side, then pour in the cider. Allow to boil for a couple of minutes, then stir in the cream and cook for 1-2 minutes, or until thickened. Season with salt and pepper. and serve immediately.

Panettone French Toast

• 4 Slices of Panettone Bread, halved
• 2 Eggs
• 2 tbsp. Butter | Sunflower Oil
• 1 tbsp. Superfine Sugar, to serve
• 1/2 c. Frozen Mixed-Berries, to serve

• Break the eggs into a bowl and whisk lightly, then tip them into a shallow dish. Heat the butter or oil in a large non-stick frying pan.
• Dip the panettone slices in the egg and fry for 2-3 minutes on each side until golden brown. Drain, dust with sugar and serve with the berries.

Party Coleslaw

• 2 tbsp. Mayo, I used Mayo by Hampton Creek or you can use my Cashew Mayo recipe.
• 3 tbsp. Olive Oil
• 3 c. Head of Cabbage, shredded
• 2 Large Carrots, grated
• 1 Red Bell Peppers, diced
• 1 c. Sprouts, I used a blend of radish and fennel sprouts
• 1/2 Onions, minced
• 1 tbsp. Dark Sesame Seeds
• 1/8 tsp. Sea Salt & Black Pepper

• In a large mixing bowl, whisk the mayonnaise together with the olive oil. Add all the prepared vegetables and toss to combine well. Season with salt and pepper to taste.
• Transfer to a serving dish and sprinkle with black sesame seeds.

Pasta Fresca

• 12 oz. Penne Pasta
• 2 tbsp. Extra Virgin Olive Oil
• 1/2 Red Onions, thinly sliced
• 6 Garlic Cloves, pressed or minced
• 1 lb. Roma Tomatoes, seeded then chopped
• 5 oz. Fresh Baby Spinach, roughly chopped if leaves are large
• 1/4 c. Balsamic Vinaigrette, NOT balsamic vinegar
• 2 tbsp. Balsamic Vinaigrette, NOT balsamic vinegar
• 1 tbsp. Parmesan Cheese | Feta Cheese
• 1/4 tsp. Salt & Black Pepper

• Bring a large pot of water to a boil then season generously with salt and add penne. Cook until al dente then drain pasta and set aside. Keep the cooking pot out as you’ll use it again at the end.
• When the pasta is halfway done cooking, heat extra virgin olive oil in a large, 12"+ skillet over heat that’s a touch above medium. Add red onion, season with salt and pepper, then saute until crisp-tender, 3-4 minutes. Add garlic then saute until very fragrant and light golden brown, 1-2 minutes, being very careful to not let it burn. Add tomatoes then saute until they begin to soften, 1 minute, using the juices to help scrape up any brown bits from the bottom of the skillet. Add baby spinach then saute until it begins to wilt, 1 minute — I like to switch over to tongs to help mix all the vegetables up. If pasta is still cooking at this time, remove skillet from heat so spinach doesn’t overcook.
• Place the pasta cooking pot back over low heat then add Balsamic Vinaigrette, drained pasta, and spinach mixture then stir until the dish is heated through and spinach is tender. Scoop into bowls then top with parmesan or feta cheese.

Pasta with Broccoli and Artichokes

• 7 tbsp. Olive Oil
• 1 Red Bell Peppers, seeded and thinly sliced
• 1 Onions, halved and thinly sliced
• 1 tsp. Dried Thyme
• 3 tbsp. Sherry Vinegar
• 4 c. Rigatoni Pasta
• 6 oz. Marinated Artichoke Hearts, drained and thinly sliced
• 5 oz. Head of Broccoli, cooked, chopped
• 20 Black Olives, pitted and chopped
• 2 tbsp. Fresh Parsley, chopped
• 1/8 tsp. Salt & Black Pepper

• Heat 30ml/2 tbsp of the oil in a non-stick frying pan. Add the red pepper and onion and cook over a low heat for 8-10 minutes, or until the vegetables are just soft, stirring occasionally.
• Stir in the thyme and vinegar. Cook for 30 seconds, stirring, then set aside.
• Meanwhile, cook the pasta in a large pan of lightly salted boiling water. Dried pasta will take 10-12 minutes, fresh about 3 minutes. Drain, then transfer to a large serving bowl. Add 30ml/2 tbsp of the oil and toss well to coat.
• Add the artichokes, broccoli, olives, parsley, onion mixture and remaining oil to the pasta. Toss to blend. Leave to stand for at least 5 minutes before serving.

Pasta with Fresh Pesto

• 7/2 c. Fusilli Pasta
• 1 c. Pesto
• 1/4 c. Basil Leaves, to garnish
• 1/4 c. Parmesan Cheese, to serve
• 1/8 tsp. Salt & Black Pepper

• Cook the pasta in a large pan of lightly salted boiling water for 10-12 minutes.
• Drain the pasta well, then add it to the bowl of pesto and toss to coat. Serve immediately, garnished with the fresh basil leaves. Hand shaved Parmesan around separately.

Pasta with Spring Vegetables

• 3 c. Penne Pasta
• 1 c. Head of Broccoli
• 8 oz. Asparagus Spears, trimmed
• 1 Fennel Bulbs
• 2 c. Fresh Podded Green Peas | Frozen Green Peas
• 4 oz. Baby Leeks
• 1 Shallots, chopped
• 1 tbsp. Fresh Parsley
• 1 tbsp. Fresh Thyme
• 1 tbsp. Fresh Sage
• 5/4 c. Double Cream
• 3 tbsp. Butter
• 1/8 tsp. Salt & Black Pepper
• 1 tbsp. Parmesan Cheese, to serve

• Divide the broccoli florets into tiny sprigs. Cut the leeks and asparagus diagonally into 5cm/2in lengths. Trim the fennel bulb and but into wedges.
• Cook all the vegetables in boiling salted water until just tender.
• Remove the vegetables with a slotted spoon and keep hot. Melt the butter in a separate pan, add the chopped shallot and cook, stirring occasionally, until softened, but not browned. Stir in the herbs and cream and cook for a few minutes, until slightly thickened.
• Meanwhile, cook the pasta in a large pan of lightly salted boiling water for 10-12 minutes. Drain well and add to the sauce with the vegetables. Toss gently and season with black pepper.
• Serve the pasta at once with a generous sprinkling of freshly grated Parmesan.

Peas, Beans, Chili, & Mint

• 1/2 oz. Mint Leaves
• 7 oz. Fresh Podded Fava Beans | Frozen Fava Beans
• 7 oz. Fresh Podded Green Peas | Frozen Green Peas
• 1 Fresh Red Chilies
• 1 Lemons

• Rip off and reserve the top leafy half of the mint. Put the stalks in a pan of boiling salted water, then add the beans and peas and cook for 4 minutes. Meanwhile, halve and seed the chili and finely chop with the top leafy half of the mint. Place in a bowl, finely grate over a little lemon zest, then squeeze in all the juice. Add 2 tablespoons of extra virgin olive oil, mix, taste, and season to perfection with sea salt and black pepper.
• Drain the beans and peas, reserving a cupful of cooking water and discarding the mint stalks. Pinch the skins off any larger beans, then pour the beans and peas onto a platter, toss with a few splashes of reserved cooking water, then spoon over the dressing. Drizzle with 1 more tablespoon of extra virgin olive oil and toss together at the table before tucking in.

Pesto

• 6 tbsp. Olive Oil
• 1/2 c. Pine Nuts
• 2/3 c. Parmesan Cheese
• 1 c. Basil Leaves
• 1/4 c. Fresh Parsley
• 2 Garlic Cloves, crushed
• 1/8 tsp. Salt & Black Pepper

• Place all the ingredients in a food processor and process until smooth and well mixed.

Plain Cauliflower Rice

• 1 Head of Cauliflower

• Grate the cauliflower on the large holes of a box grater (or use a food processor, if you prefer).
• Place a wok (or large non-stick frying pan) over a medium-high heat for one minute.
• Tip the cauliflower into the wok and stir-fry for 2 minutes or until the cauliflower is piping hot.
• For extra flavour, stir less and allow the cauliflower to brown slightly – this will give your cauliflower rice a slightly richer, nuttier flavour, reminiscent of roasted cauliflower.

Popcorn

• 1 c. Popcorn

• Pop the popcorn in the microwave.

Pork Kebab with BBQ Sauce

• 5/4 lb. Lean Pork Fillet (Tenderloin)
• 8 Green Onions (Scallions)
• 1/2 c. Barbecue Sauce
• 1 Lemons, cut into wedges, to garnish

• Cut the pork into 2.5cm/1in cubes. Cut the spring onions into 2.5cm/1in-long sticks.
• Preheat the grill (broiler) to high. Oil the wire rack and spread out the pork cubes on it. Grill (broil) the pork until the juices drip, then dip the pieces in the barbecue sauce and put back on the grill. Grill until cooked through, repeating the dipping process twice more. Set aside and keep warm.
• Trim the spring onions and gently grill until soft and slightly brown on the outside. Do not dip in the barbecue sauce. Thread about four pieces of pork and three spring onion pieces on to each of the eight bamboo skewers.
• Arrange the skewers on a platter. Sqeeze a little lemon juice over each skewer. Serve immediately, offering the remaining lemon wedges separately.

Pork on Lemon Grass Sticks

• 3/2 c. Ground Pork, minced
• 4 Garlic Cloves, crushed
• 4 Fresh Cilantro (Coriander) roots, finely chopped
• 1/2 tsp. Granulated Sugar
• 1 tbsp. Soy Sauce
• 1/8 tsp. Salt & Black Pepper
• 8 Lemon Grass Stalk
• 4 tbsp. Sweet Chili Sauce, to serve

• Place the minced pork, crushed garlic, chopped coriander root, sugar and soy sauce in a large bowl. Season with salt and pepper to taste and mix well.
• Divide into eight portions and mould each one into a ball. It may help to dampen your hands before shaping the mixture, to prevent it from sticking.
• Stick a length of lemon grass halfway into each ball, then press the meat mixture around the lemon grass to make a shape like a chicken leg.
• Cook the pork sticks under a hot grill (broiler) for 3-4 minutes on each side, until golden and cooked through. Serve with the chili sauce for dipping.

Pork with Cream and Apple Sauce

• 4 Pork Fillet (Tenderloin)
• 2 tbsp. All-Purpose Flour
• 2 tbsp. Butter
• 4 Baby Leeks, finely sliced
• 1 tsp. Mustard Seeds, coarsely crushed
• 2/3 c. White Wine, Dry
• 2 Apples
• 2/3 c. Double Cream
• 2 tbsp. Fresh Parsley, chopped
• 1/8 tsp. Salt & Black Pepper

• Place the flour in a bowl and add plenty of seasoning. Turn the pork in the flour mixture to coat them lightly.
• Melt the butter in a heavy frying pan and cook the pork for 1 minute on each side.
• Add the sliced leeks to the pan and cook for 3 minutes. Stir in the mustard seeds. Pour in the wine. Cook gently for 10 minutes, turning the pork occasionally. Peel, core and slice the apples.
• Add the sliced apples and double cream and simmer for 3 minutes, or until the pork is fully cooked and the sauce is thick, rich and creamy. Taste for seasoning, then stir in the chopped parsley and serve at once.

Portuguese Custard Tarts

• 8 oz. Ready-Made Puff Pastry, thawed
• 3/4 c. Ready-Made Custard
• 2 tbsp. Confectioners' Sugar

• Preheat the oven to 200°C/400°F. Roll out the pastry and cut out twelve 13cm/5in rounds. Line a 12-hole patty tin (muffin pan) with the pastry rounds.
• Line each pastry round with a circle of baking parchment and some baking beans or uncooked rice.
• Bake the tarts for 10-15 minutes, or until the pastry is cooked through and golden. Remove the paper and baking beans or rice and set aside to cool.
• Spoon the custard into the pastry cases and dust with the icing sugar. Place the tarts under a preheated hot grill (broiler) and cook until the sugar carmelizes. Remove from the heat and leave to cool before serving.

Potato & Artichoke Al Forno

• 7/4 Small New Potatoes (BABY WHITE POTATOES)
• 2 Fennel Bulbs
• 10 oz. Marinated Artichoke Hearts (ARTICHOKE HEARTS IN OIL)
• 7/4 oz. Parmesan Cheese
• 6 tbsp. Heavy Cream

• Preheat the oven to 400°F. Halve any large potatoes. Trim the fennel, pick and reserve any leafy tops, finely slice the stalky part, then halve the bulb and cut into ½-inch slices. Put it all into a 12x14-inch roasting pan, halve the artichokes and add with 2 tablespoons of oil from the jar, as well as a really good pinch of black pepper, then toss it all together. Pour in 1¼ cups of water, cover the pan tightly with aluminum foil, and back for 1 hour.
• In a bowl, finely grate half the Parmesan into the cream and loosen with a splash of water. When the time's up, remove the pan from the oven, discard the foil, spoon over the cream mixture, and finely grate over the remaining Parmesan. Bake for a final 20 minutes, or until golden and cooked through, then sprinkle over any reserved fennel tops before serving.

Quinoa Pepperoni Pizza

• 1
• 1 c. Mozzarella Cheese
• 1 c. Pizza Sauce
• 12 Pepperoni

• Make the quinoa pizza crust.
• Add toppings and bake until cheese is melted.

Quinoa Pizza Crust

• 1/2 c. Quinoa
• 1/2 c. Water
• 1 tsp. Baking Powder
• 1 tsp. Olive Oil
• 1/8 tsp. Sea Salt

• Once you've got all your ingredients in the blender, blend it up until it's completely smooth. Then pour your patter onto your prepared pan and smooth it over with your spatula.
• Bake the pizza crust for about 15 minutes, then flip it over and bake another 10 – 15 minutes.
• Final step: top your pizza with your desired toppings, pop it back in the oven and let everything cook/melt. Slice it up and you're ready to eat!

Rhubarb and Ginger Trifles

• 12 Gingernut Biscuits (Gingersnaps)
• 1/4 c. Rhubarb Compote
• 2 c. Double Cream

• Put the ginger biscuits in a plastic bag and seal. Bash the biscuits with a rolling pin until roughly crushed.
• Set aside two tablespoons of crushed biscuits and divide the rest among four glasses.
• Spoon the rhubarb compote on top of the crushed biscuits, then top with the cream. Place in the refrigerator and chill for about 30 minutes.
• To serve, sprinkle the reserved crushed biscuits over the trifles and serve immediately.

Rhubarb Compote

• 12 oz. Rhubarb Compote (fresh rhubarb), trimmed and cut into 1/2 inch pieces
• 1/2 c. Granulated Sugar

• Place rhubarb pieces in a medium pot; sprinkle with sugar. Stir well to ensure rhubarb is completely coated with sugar; cover and let rest for 15 minutes, stirring once so natural juices are released.
• Bring rhubarb mixture to a boil over medium heat, stirring often. Reduce heat; simmer until soft, about 10 minutes. Serve compote warm.

Roast Chicken Pitta Pockets

• 1 Cucumbers
• 3 Red Tomatoes, peeled, seeded and chopped
• 2 Green Onions (Scallions), chopped
• 2 tbsp. Olive Oil
• 1 tsp. Fresh Parsley, finely chopped
• 1 tsp. Mint Leaves, finely chopped
• 1/2 Lemons (PRESERVED LEMON?), finely chopped
• 3 tbsp. Tahini (Sesame Seed Paste)
• 1 Lemons, juiced
• 2 Garlic Cloves, crushed
• 6 Pita
• 2 Boneless Skinless Chicken Breasts, cut into strips
• 1/4 tsp. Salt & Black Pepper

• Place the cucumber in a strainer over a bowl, sprinkle a little salt and leave for 5 minutes to drain. Rinse well and drain again, then place in a bowl with the tomatoes and spring onions. Stir in the olive oil, parsley, mint and preserved lemon. Season well.
• In a small bowl, mix the tahini with the lemon juice, then thin the mint mixture down with a little water to the consistency of a thick double (heavy) cream. Beat in the garlic and season.
• Preheat the grill (broiler) to hot. Lightly toast the pitta breads well until they puff up. (Alternatively, lightly toast the breads in a toaster.) Open the breads and stuff them liberally with the chicken and salad. Drizzle a generous amount of tahini sauce into each one and serve with any extra salad.)

Roasted Broccoli

• 1 c. Head of Broccoli
• 2 tbsp. Olive Oil
• 1/8 tsp. Salt & Black Pepper

• Preheat oven to 400°F. Cut the broccoli into pieces.
• Toss the florets and stem pieces with oil, then transfer to a baking sheet.
• Season with salt and pepper and roast in the preheated oven for 20 minutes.

Rose Water

• 1 c. Rose Petals
• 1 c. Distilled Water

• Add the rose petals to a saucepan, then cover with the water.
• Turn the heat to high and bring to a boil.
• Once boiling, turn the heat to simmer and simmer for 20 minutes.
• Turn off the heat and let sit and steep for 1 hour.
• Strain, bottle and enjoy!

Rosemary-Lemon Tea

• 1 tbsp. Fresh Rosemary
• 1 Lemons
• 1 tsp. Honey | Coconut Sugar | Stevia
• 1 c. Water, boiling

• Remove the rosemary needles from their stem. You can easily do this by gripping the end that they are pointing towards and slowing pulling back along the stem in the opposite direction.
• Crush the rosemary needles in a mortar and pestle
• Place the rosemary, lemon and sweetener in a large mug.
• Cover with boiling water and let steep for 5-10 minutes. Enjoy!

Saucy Bean Baked Eggs

• 1 c. Mixed Beans, drained
• 1 c. Fresh Spinach
• 4 Eggs
• 4 oz. Sliced Ham, thinly sliced smoked ham, torn
• 1 Slices of Rye Bread, to serve
• 10 Cherry Tomatoes

• Tip the tomatoes and bean salad into an ovenproof frying pan or shallow flameproof casserole dish.
• Simmer for 10 mins, or until reduced. Stir in the spinach and cook for 5 mins more until wilted.
• Heat the grill to medium. Make four indentations in the mixture using the back of a spoon, then crack one egg in each. Nestle the ham in the mixture, then grill for 4-5 mins, or until the whites are set and the yolks runny.
• Serve with rye bread, if you like.

Sausage & Apple Bake

• 2 Red Onions
• 2 Apples
• 4 Parsnips
• 12 Sausages (CHIPOLATA OR SMALL PORK SAUSAGES)
• 1 tbsp. Honey

• Preheat the oven to 350°F. Place a large non-stick ovenproof frying pan on a medium-high heat. Peel the onions, cut into quarters, and quickly break apart into petals directly into the pan, tossing regularly, then add 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Quarter and core the apples, then toss into the pan. Use a vegetable peeler to peel the parsnips into long strips. Stir 1 tablespoon of red wine vinegar into the frying pan, then pile the parsnips on top of the apples and onions.
• Lay the sausages on top, the drizzle with 1 tablespoon of olive oil and add a pinch of black pepper from a height. Bake for 30 minutes, then drizzle over the honey and return to the oven for 5 minutes, or until golden and delicious.

Sausage Sandwich

• 4 Brioche Buns
• 6 Sausages
• 4 Jarred Roasted Red Peppers, whole
• 3 oz. Manchego Cheese
• 4 tsp. Black Olive Tapenade

• Halve the brioche buns and quickly toast in a large dry non-stick frying pan on a medium-high heat, then put aside.
• Sqeeze the sausages out of their skins into a bowl, divide into 4 and with wet hands flatten out into 1/2-inch thick patties.
• Drizzle 1 tablespoon of olive oil into the pan, add the patties and cook for 2 minutes on each side, or until golden and cooked through, then remove to a plate.
• Meanwhile, drain the peppers and cut the Manchego into 4 slices (discarding any rind).
• Carefully stuff the peppers with the Manchego slices, then cook in the pan until starting to ooze, turning occasionally.
• To serve, spread 1 tablespoon of olive tapenade over the base of each bun. Place a sausage patty on each one, then top with the Manchego-stuffed peppers and the bun lids, and get stuck in.

Sauteed Green Beans

• 1 c. Fresh Green Beans
• 1/2 c. Water
• 2 tbsp. Butter
• 1/8 tsp. Salt & Black Pepper

• Place beans and water in a large skillet. Bring to a boil; cook covered until beans are crisp tender, 4-6 minutes. Drain.
• In now-empty skillet, melt butter over medium-high heat. Add beans; cook and stir until beans are tender, 1-2 minutes. Sprinkle with salt and pepper.

Sesame-Ginger Carrots