Chipotle Stuffed Peppers
Sep 02, 2023
Ingredients:
- 1 cup cashews
- 1 tomato
- 1 Tbsp chipotle powder
- 1 tsp chili powder
- ¼ cup lemon juice
- 1 tsp tamari
Filling Ingredients
- 2 cups mushrooms, chopped
- ½ cup green onions, chopped
- 1 cup shredded carrots
- 1 cup shredded zucchini
Final Entree:
- 2 red bell peppers, sliced and deseeded
Directions:
- Blend all sauce ingredients on high.
- Toss together the sauce and the filling ingredients.
- Fill the pepper halves with ¼ each of the filling.
- For cooking, you have 3 options:
#1 - Place them in the dehydrator at 118°F for 4 hours.
#2 - BBQ on medium heat for 8-10 minutes until vegetables are soft.
#3 - Bake at 350°F for 20 minutes.
Check out other recipes by Chef Jenny Ross here.
Mediterranean Baked Sweet Potatoes
Aug 26, 2023
Ingredients
- 4 medium (~1/3 lb each) sweet potatoes*
- 1 15-ounce can chickpeas (rinsed and drained)
- 1/2 Tbsp olive oil
- 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
- 1 pinch sea salt or lemon juice (optional)
GARLIC HERB SAUCE
- 1/4 cup hummus (or tahini)
- 1/2 medium lemon, juiced (1/2 lemon yields ~1 Tbsp juice)
- 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)
- 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp or 9 g)
- Water or unsweetened almond milk (to thin)
- Sea salt to taste (optional // I didn’t need any)
TOPPINGS optional
- 1/4 cup cherry tomatoes (diced)
- 1/4 cup chopped parsley (minced)
- 3 Tbsp finely chopped red onion
- 2 Tbsp lemon juice
- Chili garlic sauce
Instructions
- Preheat oven to 400 degrees F (204 C) and line a...
Garden Pesto Chicken Pasta
May 26, 2023
Ingredients:
Noodles & Veggies
- 2 tablespoons avocado oil
- 9 chicken thighs, boneless and skinless, trimmed of excess fat and cut into cubes
- 1 cup white onion, finely diced
- 1 ½ cups cooking liquid such as bone broth or water
- 1 cup canned coconut milk
- 1 bunch asparagus, sliced into ¼-inch rounds
- 4 large zucchini, spiralized into noodles or ribboned with a peeler
- chili pepper, thinly sliced (optional - I used a fresno chili)
- 6 ounces buckwheat soba noodles
Pesto
- 3 ounces basil leaves
- 5 garlic cloves
- ¼ cup nuts, such as almonds or walnuts
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup nutritional yeast
- ¼ cup olive oil
Optional Garnish
- Sprinkle of sliced raw almonds
Directions:
1. Place a large pan over medium heat and warm the avocado oil. Pat the chicken thighs dry with a paper towel. Once the oil is hot, add the chicken thighs and brown on all sides for about 10 minutes.
2. Add the diced onion to the chicken and...
Chicken Salad Jars
Mar 24, 2023
Ingredients
- 2 Meyer lemons, zested and juiced
- 1 cup + 2 tsp extra-virgin olive oil, divided
- ½ cup white wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 orange, juiced
- ½ cup fresh basil leaves
- 1 tsp sea salt, divided
- 1/2 tsp ground pepper, divided
- 1 lb. boneless, skinless, pasture-raised chicken breast
- 1 tsp fresh Italian flat-leaf parsley
- 1 long hot-house cucumber, cut into chunks
- 1 pint cherry tomatoes, halved
- 1 cup chickpeas, drained
- 1 avocado, cut into chunks
- 1 can hearts of palm, drained and sliced
- ¼ cup pumpkin seeds (pepitas)
- 4 cups Green Leaf lettuce, chopped
- 4 32-oz mason jars
Directions
- Mix lemon juice, 1 cup olive oil, vinegar, mustard, garlic, orange juice, basil, 1/2 tsp salt, and 1/4 tsp pepper in a blender on high speed to make the salad dressing. Set aside.
- In a bowl, add chicken, remaining salt and pepper, parsley, 2 tsp olive oil, and 1 tbsp lemon zest and massage with hands to coat the chicken.
- Heat grill to 350 degrees....
Hearty and Delicious Vegetable Lentil Soup
Mar 09, 2022
Try this incredibly tasty and hearty lentil soup full of delicious plant-based protein from Chef Sally Cameron. Choose between Instant Pot or Stovetop as your preferred cooking method and garnish with your heart’s content - yum! And for more incredible recipes check out all the goodness from Chef Sally at A Foodcentric Life.
Click here to view the recipe.
