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Stuffed Sweet Potato With Avocado Crema
Ingredients:
For the stuffed potatoes:
1 tablespoon of olive oil
4 medium sized sweet potatoes
1 onion, chopped
2 garlic cloves, chopped
1 green pepper, seeded and diced
1 tomato, diced
1 jalapeno, seeded and chopped small
1 1/2 cups of cooked black beans
1 1/2 teaspoons of cumin powder
Sea salt and pepper to taste
For the chipotle-avocado crema:
1 large ripe avocado, pitted and skin removed
2 tablespoons of fresh lime juice
1/4 cup of water
1/4 teaspoon of chipotle powder
Sea salt and pepper to taste
Directions:
For the sweet potatoes:
Preheat your oven to 400 F. Pierce each sweet potato with a fork several times. Place the sweet potatoes on a baking sheet lined with foil. Bake until tender about 45-50 minutes. Remove from the oven
For the spiced black beans:
In a large saute pan, heat up the olive oil under medium heat. Add the onions and garlic, and saute 3-4 minutes until the onions are translucent. Add the green pepper, the jalapeno, and the tomato, and cook for about 10 minutes until the peppers are softened. Add the black beans, cumin powder, salt, and pepper, and cook a few more minutes until everything is heated through.
For the chipotle- avocado crema:
Put all of the ingredients into a high speed blender and mix until very smooth
To assemble:
Slice the sweet potatoes lengthwise but not all the way through, just so they open up, almost like a butterfly. Stuff the sweet potatoes generously with the spiced black bean mixture. Top with the avocado crema and enjoy!
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20
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Rosemary Mac 'n Cheese
Preheat oven to 375°. With a stick of butter, butter a 8x9 baking pan. In a large mixing bowl, comine 1/2 cup of parmesan, 1 1/2 cup of cheddar, 1 cup of cottage cheese, and 2 cups of milk.
In your baking pan, pour 1 1/2 cup of elbow pasta and the cheese mixture. Cover pan with foil and place in the oven for 30 mins.
After 30 mins, remove pan from the oven and add another cup of parmesan cheese. Crack salt + pepper and sprinkle rosemary on top of pasta before reapplying the foil. Place back in the oven for 15 more mins. Remove from oven and serve!
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133
views
Red Velvet Oreo Donuts
Ingredients
1/2 c red velvet oreos
3/4 c flour
1/2 c granulated sugar
1 tsp baking powder
1 c low fat buttermilk
1/4 c vegetable oil
1/2 c skim milk
1 tsp vanilla
1/4 c cocoa powder
Glaze
2 TBSP skim milk
5 TBSP powdered sugar
1/4 tsp vanilla
crushed oreos to dust tops of doughnuts
Directions:
In food processor, pulvarize package of oreos to get 1/2 c of oreo dust. In medium or large bowl, add flour, sugar, baking powder, buttermilk, oil, skim milk, vanilla, cocoa powder and mix well. Pour into greased doughnut baking sheet and bake for 15 minutes at 340F. Mix glaze by combining powdered sugar, milk, and vanilla well (you may add 1/2 c cool whip to create a fluffier glaze.) and drizzle on top of each doughnut. Then sprinkle desired toppings over doughnuts for taste or look. Enjoy!
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16
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Peanut Butter Parfait
Ingredients:
For the peanut butter mousse:
14 oz. can of coconut cream (do not confuse with coconut milk, it is not the same thing)
1/2 cup of smooth, unsweetened, natural peanut butter
1/3 cup of maple syrup
2 bananas, peeled
2 tablespoons of coconut oil
For the toppings:
3/4 cup of non dairy, semi sweet chocolate chips
3/4 cup of gluten free old fashion oats
3/4 cups of unsweetened coconut flakes
Directions:
In a blender, mix all of the mousse ingredients until smooth. Place in a bowl and refrigerate for at least two hours to let it set. Once the mousse is set, split 1/2 of the mixture into 4 medium or small size parfait glasses. Sprinkle 1/2 of the toppings evenly on top of each glasses. Repeat the process with the other half, layering it on top of the mouse/toppings so that you should have it in this order from the bottom: a layer of mousse, a layer of toppings, another layer of mousse and toppings on the very top.
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199
views
Chicken Waffle Burrito
Ingredients:
1 1/2 cup waffle mix
2/3 cup water
1 egg
4 chicken tenderloins
1 egg
1/2 cup italian style bread crumbs
1 tortilla
1/2-1 cup french fries
diced tomatoes
4 slices bacon, cooked
1/2 cup mozzarella or other cheese
diced green onions
maple syrup
Directions:
Mix waffle mix, water and egg in medium bowl til well blended. Pour by 1/2 c into greased waffle iron. Once fully cooked, remove from iron and cut into strips. Set aside. Over medium heat in saucepan, pour oil into pan. Dip tenderloins, one at a time, into egg then italian style bread crumbs, and finally into saucepan. Cook all chicken fingers, turning to be sure they are golden brown and fully cooked. Warm up french fries, set aside. Cook bacon, set aside.
Build burrito by placing tortilla, chicken fingers in a line with waffle sticks next to them. Add various toppings such as bacon, french fries, tomatoes, green onions, cheese and top with maple syrup. Fold burrito up and dip in maple syrup. Enjoy!
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8
views
Salmon Wrap
In a frying pan, drizzle 1 tbsp of olive oil and fry the salmon fillet. Add 1 tbsp of minced garlic, a pinch of cumin, and salt and pepper. Cook until salmon tears apart easily. Put salmon in a bowl and tear it up into small pieces. Lay out our tortilla wrap and add dijon mustard, shredded lettuce, diced tomato, cheddar cheese, sour cream, onion, and salmon. Wrap up your tortilla, using toothpicks to hold it together. Enjoy!
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Parmesan Encrusted Cranberry Chipotle Sandwich
Ingredients:
1/3 cup Parmesan
3 tbsp Rosemary
2 pieces 1/2" thick garlic or artisan bread
1/2 cup butter
1/2 cup cranberry chipotle cheddar (or other specialty cheese)
6 leaves of sage
1/3 cup provolone
1/4 cup shredded chicken
2 pieces maple bacon
1 egg
Directions:
Butter one side of each piece of bread, toast that side in small pan over medium heat. Dip non toasted side into egg followed by parmesan and rosemary, then toast that side on both pieces. Turn heat to low. Upon buttered side of bread, place cranberry chipotle cheddar and sage on one piece of toast. On other piece of buttered toast, place provolone and maple bacon. Place lid to pan on top to trap heat in order to melt cheese. Watch closely. Once cheese has melted, remove from heat. Place cheese sides together. Dip in desired sauce or condiment. Enjoy!
7
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No Bake, 4 Ingredient Chocolate Pie
Ingredients:
3 cups of crushed oreos (mix original with mint) mixed with 1 stick of butter.
Stir and form into greased pie plate. Place in refrigerator while you make filling.
Pour 2 cups of heavy whipping cream into a sauce pan and heat on medium heat, stirring frequently. Once hot, remove from heat. Open 5 3.5oz chocolate bars (mix dark and milk) and break into pieces. Add the chocolate to the warm whipping cream, stirring constantly.
Pour the mixture into the pie shell and refrigerate for about an hour. Garnish with chocolate and berries.
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9
views
Mexican Breakfast Pizza
Ingredients:
3 eggs
1/4 cup onion (diced)
1 tbsp garlic, minced
1 cup maple bacon, in small pieces
2 large flour tortillas
1/8 cup green onion
1/8 cup cilantro leaves
3/4 cup broccoli
1/4 cup cranberry chipotle cheddar or any other specialty cheese
1 cup Monterey jack or mozzarella cheese
1/8-1/4 cup tomato (diced)
1/8 cup green peppers
1/2 cup sausage
sriracha aioli or 5 TBSP sriracha + 1/2 c mayo
Directions:
In large greased saucepan over medium low heat, add eggs. Then add onion, garlic, and maple bacon. When ready to cook other side (check with spatula first), place large plate over egg mixture, flip saucepan over while holding plate, then slide other side of egg onto saucepan over heat again. Fry first tortilla in vegetable oil to barely crisp, then flip to cook other side. Set aside. Cook next tortilla on one side. As soon as you flip to other side, begin adding other ingredients, working quickly and turn heat to low. Add 1/2 of the cheeses, broccoli, green onion, then add more cheese. Place egg piece on top of everything, then more cheese. Add tomato, green peppers, sausage, then other tortilla. Place lid on top to allow for all cheeses to melt and vegetables to cook. Remove from heat. Add sour cream, green onions or chives as garnish and sriracha ailoi with 1/2 tsp cumin sprinkled over top. Enjoy!
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22
views
Glass Noodle Sesame Salad
Ingredients:
For the salad:
8 oz dried brown rice glass noodles
½ small red onion, cut in half, then sliced very thin
1 red pepper, seeded and sliced very thin
2 carrots, shredded
1 small baby bok choy, sliced very thin
2 collard green leaves, sliced very thin
1/4 cup of sesame seeds
Sea salt and pepper to taste
For the dressing:
3 tablespoons of sesame oil
3 tablespoons of fresh lime juice
1/3 cup of tamari sauce
1/3 cup of water
1 1/2 tablespoons of rice vinegar
3 teaspoons of miso
3 dates, pitted
4 garlic cloves
1 1/2 tablespoons of fresh ginger, chopped
Sea salt and pepper to taste
Directions:
1. Cook the noodles in hot water following the manufacturer's instructions. Once cooked, drain, and let them cool. Put all of the dressing ingredients in a high speed blender, and blend until very smooth. Put all of the salad ingredients in a large bowl, add the dressing, and mix well until the noodles are well coated. Serve into individual bowls and enjoy!
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12
views
Fully Loaded Avocado Toast
Ingredients:
3 oz cream cheese
1/4 c sour cream
1/8 c chives
2 1" garlic bread slices
2 TBSP sunflower seeds
small handful of alfalfa sprouts
2 TBSP garlic, minced
1 cucumber
fresh basil leaves
1/4 c tomatoes, diced
1/4 c feta cheese
1 avocado, in large diced chunks
3 TBSP balsamic vinegar
Directions:
In small pan over medium heat, toast both pieces of garlic bread. Remove from heat and set aside. In small bowl, mix cream cheese, sour cream and chives until smooth. Spread cream mixture over both pieces of toast. Add chunks of avocado, tomato, cucumber, alfalfa sprouts, feta cheese and sprinkle sunflower seeds. Then, spoon garlic and melted butter over both pieces. Add a dash of balsamic vinegar and fresh basil. Broil on low for 5 minutes or until cheese is melty. Enjoy!
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11
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Egg Came First Benedict
Ingredients
Hollandaise sauce:
3 egg yolks
1 tsp water
3/4 cup butter
1/4 tsp cayenne
1 1/2 tsp lemon juice
pepper
salt
2 eggs
2 tbsp water
1 cup shredded chicken
2 pieces 1/2"-1" artisan bread
3 tbsp butter
1 tbsp dill
1 tsp poppy seed
pepper
salt
Beat all hollandaise sauce ingredients together well, until smooth. Set aside.
Poach eggs by allowing to cook with water over medium low heat, covered with lid until yolk is over easy. (Watch closely)
Spread butter on both sides of each bread slice and toast. Remove and place one piece on plate. Add shredded chicken and poached egg then pour hollandaise sauce on top. Sprinkle dill, poppy seeds and green onions over dish. Salt and pepper to taste. Add avocado for garnish. Enjoy!
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24
views