Cooking

Ingredients 1 cup water 1 cup spinach {option to use fresh or frozen} 2 apples, chopped and seeds removed {I leave skin on} 2, 1″ chunks of fresh ginger 1/2 cup frozen blackberry 2 carrots 1 cup spinach 1 orange

Ingredients 3 fillets, rinsed and patted dry 1 tablespoon Italian seasoned bread crumbs ¼ teaspoon freshly ground black pepper, or to taste ¼ teaspoon freshly ground sea salt, or to taste 3-4 tablespoons avocado or olive oil Sauce 1 teaspoon SALSA VERDE AVOCADO 1 teaspoon Sesame Garlic Sauce Take the fish out of the refrigerator about 10 to 15 minutes before using. Pat dry with a paper towel and season the fish on both sides with salt, pepper and bread crumbs. Heat a sauté pan coated generously with avocado/olive oil over medium heat. Gently place the fish fillets in the sauté pan. As fish cooks it turns from translucent to opaque. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side. Serve the fish over arugula. #CookingWithAlus #FriedBass

Fragrant, slightly sweet, and delicious, cranberry and raisin rice pilaf. It’s studded with dried cranberries and raisins and super fragrant from sweet saffron. This saffron rice will be a hit all around! Ingredients 1 1/2 cups basmati rice 3 tablespoons avocado oil 1 cup onions, thinly sliced 3-4 small tomato 1 cup carrots, chopped 1/2 cup red pepper, chopped 2-3 celery rib, chopped 1/2 cup dried cranberries (or dried cherries) 1/2 cup raisin 1/2 teaspoon turmeric 1/2 teaspoon garlic salt and pepper, to taste 1/4 teaspoon saffron (soaked in 2 tablespoons hot water for 10 minutes) DIRECTIONS Heat oil in a skillet. Add onion, carrot, celery, and red pepper and sauté for 3-4 minutes. or until tender. Add tomato, rice, saffron, turmeric and stir in water, salt, and pepper and bring to a boil. Immediately lower the heat to a gentle simmer. Cover and cook until all of the liquid is absorbed and rice cooked. Remove from heat. Let stand 5 minutes before serving. #CookingWithAlus #CranberryRaisinRice #Vegetarian #Pilaf

This healthy blueberry smoothie tastes like blueberry pie! Made with banana, yogurt, and a pinch of cinnamon, it's filling and delicious! Ingredients ½ cup frozen blueberries ½ medium banana fresh or frozen ¼ cup plain nonfat Greek yogurt 2 tablespoons old fashioned rolled oats ½ tablespoon almond butter ½ teaspoon vanilla extract ½ teaspoon ground cinnamon ¼ cup unsweetened vanilla almond milk or oats milk ½ teaspoons pure maple syrup Instructions Place the blueberries, bananas, Greek yogurt, oats, almond butter, vanilla, cinnamon, almond/oats milk in your blender and puree until smooth. If the smoothie seems too thick, add more almond/oats milk 1 tablespoon at a time, until you reach your desired consistency. Taste and add maple syrup for sweetness as desired. Enjoy immediately. #CookingWithAlus​ #BlueberrySmoothie

Sautéed salmon and veggies come together in a colorful and delicious dish that's packed with goodness! Ingredients 10 oz. salmon cubed into 3/4-1 inch in size 1 cup mushroom cubed 1 cup onion cubed 1 cup spinach 1 cup asparagus 1 cup tomato cubed 3 tbsp. olive/avocado oil 3/4 tsp. garlic powder 3/4 tsp. salt or less to taste 1 tsp. dill 3/4 tsp. black pepper In a non-stick skillet or pan, sauté the vegetables until tender and add salmon cubes. Sauté the cubes for 1-3 minutes, depending on the size of your cubes. Mine were small so it took 1-2 minutes only. Once the salmon cooks, add in spinach. Toss them lightly together, again be gentle not to crush the salmon. Cook for another 1-2 minutes. Serve along with pasta and enjoy! #CookingWithAlus #Salmon #SalmonWithVegetables

Green Split Pea Soup is comforting vegetarian lunch or dinner, quick cooking and ready in about 30 minutes! This easy to make soup is dairy free + vegan. t’s really delicious! Ingredients 1 cup green split peas rinsed & drained 1 cup leeks and onion finely chopped 1 cup carrots chopped 1 cup celery and peppers chopped 1 cup dried mushrooms 2-3 tbsp. avocado or olive oil 5 cups water 2 bay leaves 5 peppercorns 1 tsp salt Ground black pepper to taste Green onion dill or parsley, for garnish Instructions Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive or avocado oil. Add the onion, celery, leeks, pepper. Cook, stirring occasionally, until onion starts to turn translucent. Add the mushrooms, carrots, garlic and tomato sauce. Cook for a minute. Stir in the split peas. Add water. Place the lid on the pot and lock it in place. Cancel the sauté function and Choose Soup/Broth. When the pin in the lid drops down, carefully open the lid, facing away from you. Taste and add the salt as desired. Serve hot. #CookingWithAlus #GreenSplitPeaSoup #Vegan #vegetarian #SplitPeaSoup

INGREDIENTS Egg - 3 oz. Banana - 4.4 oz. Sour Cream - 4.5 oz. Vanilla Extract - 0.1 oz. Lemon Zest - 0.5 All Purpose Flour - 7.4 oz. Baking Soda - 0.2 oz. Salt - 0.1 oz. Raisin - 2 oz. Unsalted Butter - 4 oz. Brown Sugar - 5.6 oz. Powdered Sugar - 3 oz. DIRECTIONS Preheat oven to 350°F. Grease baking pan. Beat 2 eggs. Mash the banana with a fork. Set aside. Stir sour cream, vanilla extract, lemon zest. Set aside. Dry mix flour, baking soda, salt, raisin and cinnamon in bowl. Set aside. Mix unsalted butter, brown sugar, eggs, bananas, sour cream . Add dry mix. Mix until combined. Pour into prepared pan. Bake in center of oven 50-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Dust Cake With Powdered Sugar. #CookingWithAlus #BananaRaisinCake

Ready in less than 30 minutes! Ingredients 3 large eggs, lightly beaten with drop of cold water 1 cup chopped red and yellow peppers 1 cup sliced green and white onions 1 cup spinach 1/8 teaspoon garlic 1/4 teaspoon salt 1/8 teaspoon pepper 3 small tomato, chopped 2-4 tablespoon avocado/olive oil Directions Heat olive or avocado oil in a skillet or frying pan over medium-high heat. Add onions and peppers; sauté until onions are transparent. Stir in tomatoes and spinach. In a mixing bowl, beat together eggs, salt, pepper and garlic. Add egg mixture to vegetables. Cook until eggs are set. Serve immediately. #CookingWithAlus #EggsAndVegetables #OrangeJuice #lowcarb #keto #vegetarian

A classic four ingredient vegan cold beet salad made with garlic, walnuts and vegan mayo. A perfect wintery side dish that’s ready in 10 minutes. Gluten free and dairy free too. Can be made vegan. Ingredients 2 cans 365 by Whole Foods Market, Canned Beets - Sliced, 15 Ounce 1 teaspoon minced garlic 1 cup crushed walnuts 3 tablespoons mayonnaise (vegan mayo for vegan version) salt/pepper to taste Instructions In a large bowl combine grated beets with minced garlic, walnuts, salt/pepper and vegan mayo. Mix. Refrigerate until ready to serve. Serve cold. #CookingWithAlus #BEETSALAD #WALNUTS #GARLIC #BEETSALADWITHWALNUTSANDGARLIC

I decided to pair Cauliflower & Brussels Sprouts together in this simple but flavorful sauté. I know that cauliflower and Brussels sprouts top many people's least favorite lists but cooked like this, they are amazing. I love this as a side dish or as a light meal. Ingredients 3-4 tablespoon avocado oil 1 cup onions, chopped 1 cup carrots, chopped 12 oz. Brussels Sprouts 12 oz. Cauliflower 2 tablespoon tomato sauce 1 tablespoon Garlic, minced salt and pepper to taste Put a large skillet over medium-high heat and add the chopped onion, carrots, cauliflower and brussels sprouts . Sauté for 3-4 minutes or until it tender and add the tomato sauce and garlic. Cook for five minutes, stirring occasionally, and then lower the heat to medium-low. Cook an additional 3-5 minutes. Season with salt and pepper to taste. #CookingWithAlus #Cauliflower #BrusselsSprouts #Vegetarian #Vegan

One of our favorite family recipes of all time is this simple and easy fish soup. It takes less than 30 minutes, start to finish, and is absolutely delicious! INGREDIENTS 2-6 tablespoons extra virgin olive oil or avocado oil 1 1/2 cup onion and leeks, chopped 1 tablespoon garlic, minced 1 cup celery, chopped 1 cup carrots, chopped 1 cup Red Bell pepper, chopped 1/2 cup Rice 1/2 cups of fresh chopped tomato (about 2 medium sized tomato) and 3 tablespoon tomatoes sauce 88 oz. of water 1.6 lb. fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces Pinch of dry oregano Pinch of dry thyme 3-4 Bay Leaves 1/8 teaspoon freshly ground black pepper, plus more to taste 1 teaspoon of salt, plus more to taste Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion, leeks, red bell pepper, celery, carrots and sauté 4 minutes, add the garlic, tomato and tomato sauce and cook a minute more. Add 3 cups of boiling water and rice . Add 6 more cups of boiling water and potato. Add 2 cups of boiling water and fish. Add parsley, bay leaves and bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 5 to 7 minutes. Add seasoning —salt, pepper, oregano, thyme, dill, cilantro. Add more salt and pepper to taste. Ladle into bowls and serve. Great served with crusty bread for dipping in the fish soup broth. #CookingWithAlus #FishSoup

Buckwheat is considered an ancient grain as it has been cultivated for over 8000 years. As it is not technically a grain, but a seed, buckwheat is naturally gluten free. It can be processed into flour or noodles and that makes it a great choice for people suffering of celiac disease. Ingredients 1 1/2 cup buckwheat groats 2 tablespoons olive/avocado oil 1 cup onions 1 cup carrots 1 cup red bell pepper 2 teaspoon minced garlic 2 tablespoon tomato souse fine sea salt and freshly ground black pepper Instructions Chop the onion and mince the garlic. Cut the pepper and carrot into thin strips. Heat the oil in a deeper pan. Cook the onion and pepper for about 2 minutes. Add the carrot, tomato sauce and garlic. Stir well and cook for about 3-4 minutes or until slightly softer. Add Buckwheat, salt and freshly ground black pepper. Cover, turn the heat down to medium low and cook the vegetables and Buckwheat, stirring occasionally, for about 10 minutes or until done to your liking. #CookingWithAlus #BuckwheatWithVegetables #Vegetables #Vegan #GlutenFree

Who says a quick, easy lunch/dinner can't feel luxurious? This lobster ravioli recipe takes less than 20 minutes to make. Ingredient 13 oz. package refrigerated Maine Lobster Ravioli (such as Costco's) 1 cup Spinach 1 cup Onion, chopped 1 cup Cherry tomato 1 teaspoon minced garlic 1 teaspoon chopped fresh cilantro and dill ⅛ teaspoon kosher salt ⅛ teaspoon ground pepper Directions In saucepan over medium heat, cook onion in olive or avocado oil until tender but not browned. Stir in Cherry tomato, spinach, minced garlic, salt and pepper. Cook over medium heat. Prepare ravioli as label directs; drain. Garnish with dill/cilantro. #CookingWithAlus #Ravioli #Lodster #LobsterRavioli

Green Cabbage and Carrots is a lovely side dish, perfect with a roast dinner or part of a winter meal. Using simple fresh ingredients, you can make this in under 20 minutes and I can assure you, although simple, it will impress! Ingredients 1 teaspoon minced garlic 6 cups green cabbage, shredded 2 cups carrots, shredded ½ teaspoon salt 1-2 tablespoons tomato sauce 2-3 tablespoon avocado oil chopped cilantro/dill – optional garnish Instructions In a large/medium heavy bottomed skillet/pot add shredded cabbage, carrots. Sauté until slightly wilted, 7-9 minutes. Add the minced garlic, tomato sauce, salt, and avocado oil. Sauté 1 additional minute. Serve warm, garnished with dill/cilantro. #CookingWithAlus #cabbage #carrots #sides #winter #Vegan #Vegetarian

Ingredients 10 oz. Frozen Broccoli Florets 10 oz. Frozen Mixed Mushrooms 1 medium bell peppers cored, chopped 1/2 sweet potato, peeled and sliced 16 oz. jumbo lump crabmeat 1 Tablespoon mayonnaise 1 Large egg, beaten 2 tsp. Worcestershire sauce 1 Tablespoon garlic, minced 1-2 Tablespoon cheese Salt and freshly ground black pepper Combine crab meat, mayonnaise, salt, egg, Worcestershire sauce, garlic, cheese into a large bowl. Mix together using a fork, slightly breaking up the crab meat until the mixture is well combined. If mixture is too dry, add a little more mayonnaise. Form crab cakes into individual patties and place them on top of vegetables. Preheat the oven to 350 degrees. Roast the vegetables and crab cakes approximately 25-30 minutes or until golden brown. #CookingWithAlus #RoastedVegetablesCrabCakes #RoastedVegetables #CrabCakes

Ingredients: 1 cup rice 3 cups butternut squash, halved, seeded, peeled and cut into 1/2-inch (12-mm) pieces 2 1/2 cups water 1 cup diced dried apricots 1 cup dried raisins Salt and freshly ground pepper, to taste Add the rice, butternut squash, apricots, raisins and water to the saucepan and increase the heat to high. Bring to a boil, stirring once. Cover, reduce the heat to medium-low and cook until the water is absorbed and the rice and butternut squash are tender, about 15-20 minutes. Remove from the heat and let stand, covered, for 10 minutes. #CookingWithAlus #Butternut_Squash_Pilaf #Pilaf #Squash #Butternut #Vigan #Vegetarian

Ingredients 1 package Linguine prepared per package directions 6 oz. can boneless skinless pink salmon, drained 8.2 oz. Shrimp 1 cup Onion, chopped 1-2 tablespoon Avocado oil 1 cup Red Bell Pepper 1 cup Tomato, chopped 1 cup Spinach 3/4 teaspoon salt 1/4 teaspoon pepper In a large pot, bring water to a boil. Once water is boiling add linguine and cook per box instructions. In a large nonstick skillet over medium heat, cook sliced or chopped onion, red bell pepper, tomato, garlic and cook 5 to 7 minutes until tender. Stir in shrimp, canned salmon, spinach, salt and pepper. Maintain a simmer on the stove and toss the linguine. Serve immediately topped with fresh Parmigiano-Reggiano cheese if desired. #CookingWithAlus #CannedSalmon #Shrimp #SeafoodLinguine #Linguine

This simple, easy, and effortless recipe can be served as a main course on its own for a light meal, or as an accompaniment to the main course. The best part is, it takes only 15-30 minutes to cook and is a great healthy vegetable rice option for the family. Ingredients 1 cup Onion, chopped 1-2 tablespoon Avocado oil 1 cup Carrots, sliced 1 cup Red Bell Pepper 3 cups Mushrooms 1 cup Brown short grain rice 1 cup Leeks, chopped 1 cup Tomato, chopped 1 tablespoon Turmeric 3/4 teaspoon salt 1/4 teaspoon pepper Directions In a large nonstick skillet over medium heat, cook sliced or chopped mushrooms without adding any oil, liquid, or sauce. As the mushrooms heat up, they release their juices and cook in their own liquid, concentrating the flavor of the mushrooms. Towards the end of cooking (after about 5 to 7 minutes), once the mushrooms have released much of their moisture, add 1-2 tablespoon avocado oil, onion, pepper, leeks ,carrots, tomato and cook 5 to 7 minutes until tender. Stir in rice and add turmeric, salt and pepper. Add water; bring mixture to a boil. Reduce the heat; cover and simmer for 20-25 minutes or until rice is tender. #CookingWithAlus #RiceWithVegitables #Rice #Vegetables #Vegan #Vegetarian

This easy cabbage salad recipe is super tasty and nourishing too. The sweet and sour dressing goes quite well with the simple crunchiness of fresh apple, cucumber and cabbage. 1/2 green cabbage (shredded) 1 English cucumber (sliced) 1/2 cup carrots (shredded) 1 stem fresh cilantro (chopped) 2-3 green onion (chopped) 1/2-1 apple (sliced) 1-2 tablespoons olive oil 1 teaspoon sherry vinegar salt (to taste) The steps are pretty basic and just require some simple chopping and mixing. Start by slicing up the cabbage into shreds and chopping the other veggies. Combine them in a bowl, let that sit while you make the cabbage salad dressing. For the dressing, you’ll need sherry vinegar (or apple cider vinegar, white wine or champagne vinegar), oil oil, salt and pepper. Cover the bowl and store the salad in the fridge for at least 10-15 min so the cabbage can soften. Stir before serving. #CookingWithAlus #GreenCabbageSalad

Roasted Vegetables – this is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. I love this recipe because it’s a great way to load an abundance of fresh vegetables into one meal. Ingredients The great thing about this recipe is that you can clear out the fridge with other veggies you may have on hand, you can also use different seasonings based on what you like. Here’s what I went with this time: vegetables – tomatoes, bell peppers, eggplant, leeks, celery, red onion, asparagus, garlic avocado oil salt and pepper seasoning (optional) Directions Preheat oven to 350 degrees F. Chop veggies: cut veggies into pieces, place in a 3.4-qt Oval Casserole Dish. Toss with oil and seasoning: Drizzle with avocado oil, sprinkle with Italian seasoning, garlic, salt and pepper then toss. Spread evenly so vegetables cook evenly and roast 30 minutes. Remove from oven toss mixture, spread even again. Roast 30 minutes longer or until veggies are tender. #CookingWithAlus #RoastedVegetables #Vegetarian #Vegan

Very easy recipe for an incredibly moist and fluffy Almond yogurt cake. Made with almond flour, this cake is also low carb and gluten free. INGREDIENTS Avocado oil spray for pan 3 large eggs 1 cup plain yogurt 1 ½ teaspoons stevia (equals ½ cup sugar) 1 tablespoon vanilla extract ¼ teaspoon sea salt 1½ cups blanched finely ground almond flour ½ teaspoon baking soda Raisin and nuts INSTRUCTIONS Preheat oven to 325 degrees F. - Spray baking form with olive oil. - In a bowl, whisk together the eggs, yogurt, stevia, vanilla and salt. - Mix in the baking soda. - Mix in the almond flour, whisking until batter is smooth and lump free. - Mix in raisin and nuts. - Transfer the batter to the prepared baking form. - Bake until the top is golden brown and a toothpick inserted in center comes out clean, about 30 minutes. - Cool the cake in the pan on a wire rack for 30 minutes, then slice and serve. #CookingWithAlus #Almond #AlmondYogurtCake #GlutenFree #LowCarb

ActiFry french fries are low in oil, calories and salt, plus they taste perfectly delicious. Ingredients - 2 medium Russet potatoes (you can also substitute frozen fries or sweet potato) - 1/2 tsp olive oil Instructions - Peel potatoes and slice into julienne strips of 2/3 of an inch (13 mm) maximum. - Rinse thoroughly to in cool water and drain. - Next, dry the potatoes thoroughly with a dry, clean cloth dish towel or paper towel. - This step is important to make sure your fries are crispy. - Put the fries in the ActiFry pan, and drizzle with 1 ActiFry scoop of oil. - Cook for 25 to 30 minutes. The fries should be golden, crisp, and thoroughly cooked. Amy's Sonoma Burgers Made with organic vegetables, mushrooms and quinoa. Gluten free/dairy free/soy free/lactose free/vegan/kosher/plant based Instructions Cook from frozen. These burgers are fully pre-baked. Please do not overcook. Overcooking will make them too dry. STOVETOP: Heat on a lightly oiled skillet on medium heat for 3-4 minutes on each side or until heated throughout. #CookingWithAlus #ActiFry #ActiFryFrenchFries #Amy's #OrganicVeggieBurger

Ingredients: 14 oz. 1 Wholly Wholesome Gluten-Free Pizza Dough 5.5 oz. Cheese grated 2.6 oz. Sun-dried tomato 2 oz. Minced garlic 2 tbsp. Tomato sauce 1/2 cup Baby arugula Pinches red pepper flakes Directions: - Defrost pizza dough completely and preheat oven to 400°F. - Place pizza stone in oven as its preheating - For easier rollout and transfer, lay down a piece of parchment paper and sprinkle with flour of choice. - Place dough ball on parchment paper , dust with additional flour of choice and cover with another piece of parchment paper. - Prepare pizza dough by rolling to desired shape/size - Place dough onto the pizza peel with parchment paper underneath - Spread garlic and tomato/pizza sauce onto pizza dough - Sprinkle with layer of cheese and Sun-dried tomato - Place pizzas in the oven for 12-14 minutes or until the dough is fully cooked through. #CookingWithAlus #GlutenFree #GlutenFreePizza #Vegetarian

My Instant Pot Bean Soup has tremendous flavor and wonderful bean texture. You don’t have to pre-soak the beans at all and in about 30 - 40 minutes, you have a delicious bean soup for the whole family. INGREDIENTS 1 cup Mixed Beans 2.5 - 3.5 cups water 4.23 ounces chopped onion and leeks 3.6 ounces chopped mushroom 2.4 ounces diced pepper 2.3 ounces diced carrots 1.76 ounces diced celery 3 cloves garlic, minced 2 tablespoons olive oil 1 medium diced tomato Salt , seasoning and freshly ground black pepper to taste #CookingWithAlus #Vegeterian #BeanSoup #InstantPot

Makes 16 cookies Ingredients 325 grams all-purpose flour 227 grams unsalted butter, softened 145 grams brown sugar 51 grams egg (about 1) 7 grams cashews 5 grams fine salt 5 grams vanilla extract 3 grams raisin Instructions 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and salt at medium speed until creamy, 2 to 3 minutes. 2. Add egg and vanilla, and beat until combined. 3. With mixer on low speed, gradually add flour, beating until dough starts to form a ball. 4. Add raisin and cashews. Preheat oven to 350°F (180°C). Line baking sheet with parchment paper. Use an ice cream scoop to scoop out 16 scoop shaped cookies. Bake until edges begin to brown, 17 to 20 minutes. #CookingWithAlus #FrenchButterCashewsCookies #Cookies