dishes recipes 02

French Chicken Casserole a la Normande Ingredients 2 cloves garlic minced 125g/4 oz bacon lardons or 6 strips of bacon, chopped 2 tbsp brandy or whiskey 2 tbsp flour 85 ml/1/3 cup chicken stock 400ml/1 1/2 cups hard dry apple cider such as Strongbow 2 apples peeled, cored and cut into wedges 125ml/1/2cup double cream/heavy cream 1 tbsp olive oil 2 lbs chicken thighs and legs salt 4 shallots diced or one medium onion 1 rib celery diced 4-5 thyme sprigs French Chicken Casserole a la Normande Instructions Turn the oven on to 180C/350F.  Pat dry chicken legs and thighs with a paper towel and salt all over.  In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside.  Discard the chicken fat or reserve it for another use if desired.  Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same plat...

Easy One Pan Lentil Daal Curry - This Easy One Pan Lentil Daal Curry is the perfect Indian Restaurant-quality healthy weeknight meal that's vegetarian or vegan and dairy-free! Ingredients 2 tablespoons olive oil 2 medium onions, finely diced 2 teaspoons freshly grated ginger 2 cloves garlic, finely minced 1 tablespooon mild red curry paste 2 teaspoons ground turmeric 2 teaspoons tomato paste a pinch or two of salt and pepper 3 large carrots, peeled and diced 1 large red bell pepper, diced 1 1/2 cup split red lentils 5 cups vegetable stock (use chicken stock if you prefer) 1 cup full fat coconut milk 2 large handfulls fresh baby spinach fresh cilantro, chopped, for garnish extra coconut cream for garnish, if desired Instructions Heat a large deep skillet over medium heat and add the olive oil. Add the onions, ginger and garlic and saute until fragrant and soft. Add the curry paste, turmeric, tomato paste, and salt and pepper, and stir to combine, allowing the mixture to toast slight...

Lentil Chili INGREDIENTS 2 Tbsp. olìve oìl 1 medìum onìon, chopped 1 large red bell pepper, chopped 5 cloves garlìc, mìnced 4 tsp. chìlì powder 1 (16 oz.) bag of brown lentìls 2 (14.5 oz.) cans no-salt dìced tomatoes 1 bay leaf 2 (32 oz.) cartons vegetable stock or chìcken stock ⅓ cup fresh chopped cìlantro sea salt and fresh ground black pepper Optìonal toppìngs: sour cream, cheddar cheese, croutons, tortìlla chìps, avocado INSTRUCTIONS In a large heavy duty dutch oven, heat olive oil over medium heat. Add onions and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally. Stir in garlic and chili powder; cook for 1 minute. Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf. Transfer 3 cups of cooked chili into a food processo...

Healthy Chocolate Protein Shake Ingredients: 1/2 cup frozen banana pieces 1 cup unsweetened almond milk 1 tbsp peanut butter (or any nut butter) 1 tbsp cocoa powder 1 scoop chocolate protein powder (I’ve used the FitMiss protein powder in the past and liked the taste) Handful of ice (approx. 5-7 cubes) Optional: (if made for breakfast or an energy boost) 1 tbsp slivered almonds 1/4 cup quick oats 1 tbsp instant coffee Directions: Place all ingredients into a blender (I use this Ninja – makes all of my smoothies and shakes super creamy and buttery smooth.) Blend until it’s a smooth, thick mixture. To make it thicker, add more ice cubes and/or frozen bananas. Source this recipes:  mamabearbliss

No Bake Keto Chocolate Peanut Butter Balls (Paleo, Vegan, Low Carb) Ingredients 2 cups smooth peanut butter 3/4 cup coconut flour 1/2 cup sticky sweetener of choice  2 cups sugar-free chocolate chips Instructions Line a large plate or tray with parchment paper and set aside. In a mixing bowl, combine all your ingredients, except for chocolate chips, and mix until fully combined. If the batter is too thick and crumbly, add some liquid (water or milk) slowly until a thick, formable batter remains.  Using your hands, form small balls and place on the lined plate or tray. Freeze for 10 minutes. While the peanut butter balls are firming up, melt your sugar-free chocolate chips. Remove the peanut butter protein balls from the freezer and using two forks, dip each ball in the melted chocolate until completely covered. Repeat until all the balls are covered in chocolate. Refrigerate for 20 minutes, or until the chocolate coating has firmed up.  Source this recipe  thebigmans...

Sweet Potato and Sprouts Filo Pie Serves 6⁠⠀ INGREDIENTS⁠⠀ - 750g sweet potatoes⁠⠀ - 1 tbsp rapessed oil⁠⠀ -1 onion, finely chopped⁠⠀ - 1 clove of garlic, minced⁠⠀ - 250g Brussels sprouts, washed and quartered⁠⠀ - 75g spinach⁠⠀ - 1 tbsp tomato paste⁠⠀ - 1 tbsp dried oregano⁠⠀ - 1/2 tsp ground cumin⁠⠀ - 1 tin chickpeas⁠⠀ - 2 tins chopped tomatoes⁠⠀ - salt and pepper⁠⠀ - 8 sheets filo pastry⁠⠀ - spray oil⁠⠀ ⁠⠀ METHOD⁠⠀ Preheat the oven to 200C. 
Boil the sweet potato cubes for 4 minutes until they begin to soften. Drain well and set aside.⁠⠀  Meanwhile, heat the oil in a large frying pan, and add the onion and sprouts. Cook for 4 minutes or until soft but not browned, then add the garlic and cook for a further minute. Stir in the sweet potatoes, spinach, tomato paste, oregano, cumin, chickpeas and tinned tomatoes. Stir well and transfer to a heatproof baking dish.⁠⠀ Spray the sheets of filo with spray oil. Roughly scrunch the sheets and place on top of the sprout and sweet potato mix...

Mushroom and Kale Stuffed Butternut Squash Serves 6⁠ ⠀ INGREDIENTS⁠⠀ -1 butternut squash⁠⠀ - 3 tbsp rapeseed oil⁠⠀ - 1 sachet Golden Sun 5 Whole Grains⁠⠀ - 250g chestnut mushrooms⁠⠀ - 50g curly kale⁠⠀ - 2 garlic cloves, chopped⁠⠀ - 1 tbsp dried thyme⁠⠀ - 50g chopped almonds⁠⠀ - 3 tbsp dried cranberries⁠⠀ - 2 tbsp pumpkin seeds⁠⠀ - salt and pepper⁠⠀ ⁠⠀ METHOD⁠⠀ Preheat oven to 200C. 
Carefully cut the butternut squash in half lengthways. Scoop out the seeds and discard. Scoop a shallow channel along the neck. Drizzle with 1 tbsp of the oil and place cut side down onto a lightly oiled baking tray. Bake for 20 minutes, flip over and cook for a further 25 minutes or until soft and tender. The time will depend on the size of your squash.⁠⠀ Meanwhile, heat the remaining oil in a large frying pan and add the mushrooms. Sautee until soft and their juices have been released. ⁠⠀ Add the contents of the sachet of 5 Whole Grains (no need to microwave first), kale, garlic and thyme, as well as 4 tb...

Roasted Tomato Avocado Toast Recipe:  4 plum or 12 cherry tomatoes olive oil 1 bunch of fresh basil 1 lemon 3 ripe avocados 4 slices of sourdough bread 4 handfuls of rocket Method You can do this part the night before. Preheat the oven to 150ºC/gas 1. Halve and place the tomatoes cut-side up on a baking tray, season generously and drizzle with oil. Roast slowly for 1½–2 hours, or until they are sticky and dried out. You can make batches of these and keep them in the fridge as they’re good with pasta, salads, – almost everything. When you’re ready for breakfast, pick the basil leaves, then pound in a pestle and mortar with a pinch of sea salt until you have a paste. Pour in a good splash of oil and squeeze in the juice of ½ lemon. Halve your avocados and scoop out the flesh. Place in a bowl, squeeze in the other lemon half and season with salt and pepper. Gently mash with a fork to bring it all together. Toast the bread, then divide between 4 plates and generously spread on the avoc...

Creamy tomato pasta with mushrooms and kale! Not much to say about this except for yuuuum 😍. Creamy tomato pasta with mushrooms and kale 150g pasta of choice 1/2 large onion, chopped 150g mushrooms, chopped 150g fresh cherry tomatoes, chopped 1/2 can canned tomatoes 1/4 can coconut milk 1 tbsp tamari 1/2 tsp smoked paprika 1/2 tsp onion salt 1/4 tsp cumin 1 can kidney beans, drained and rinsed 2 cups kale, de-stemmed and chopped Cook the pasta according to packaging instructions. Meanwhile, add the onion and mushrooms to a non-stick frying pan and cook for around 5 minutes, until the mushrooms soften. Then, add the cherry tomatoes, canned tomatoes, coconut milk, tamari, smoked paprika, onion salt and cumin. Cook, stirring frequently, on a low-medium heat for around 3-4 minutes, then stir in the cooked pasta, kidney beans and kale and cook until the kale wilts (around 2 minutes). Source @earthofmariaa

Roasted Tomato & Bell Pepper Pasta Ingredients: 5 roma tomatoes 2 red or orange bell peppers 3 large garlic cloves 1/2 cup fresh basil 1/2 tsp dried oregano 1 tbsp avocado oil 1/2 tsp dried rosemary 1 tsp salt 1.5 cups cooked rigatoni Cut tomatoes in half. Remove stem and seeds from bell peppers. On a nonstick or foil-covered baking sheet, place the tomatoes, bell peppers and garlic. Cover with avocado oil, salt and crushed rosemary. Roast for 20 minutes at 400F. Remove from oven and let cool for 5 minutes or until not hot to touch. Remove skins, then blend in a blender with oregano and fresh basil. If sauce is too thin, cook in a sauce pan over medium heat for 5 minutes, stirring occasionally - this will allow some of the liquid to evaporate and thicken the sauce 🍝 Serve with your favorite al dente pasta! Source this recipe here

Oven Roasted Creamy Cauliflower Soup ⁣⁣ Ingredients:⁣⁣ 2 small (300g) onions, chopped ⁣⁣ 3 cloves of garlic⁣⁣ 300g (12oz) cauliflower, chopped ⁣⁣ 1 cup plant milk⁣⁣ 1.5 cups vegetable stock (add more according to your preference)⁣⁣ 1 tsp maple syrup (optional)⁣⁣ Olive oil⁣⁣ Salt & black pepper ⁣⁣ ⁣⁣ Method:⁣⁣ 1. Preheat oven to 200C/400F. ⁣⁣ 2. Place onion, garlics, and cauliflower in a large oven dish. Mix well with 2-3 Tbsp. olive oil and 1/2 tsp salt ⁣⁣ 3. Roast them for about 40 minutes or until vegetables are tender and golden.⁣⁣ 4. Transfer roasted veggies, veggie stock and maple syrup to a blender and add milk. Blend until smooth.⁣⁣ 5. Pour the mixture into a saucepan and warm it up. Add salt and pepper to taste.⁣⁣ Source this recipe here

Homemade Vegan Pizza Recipe: Dough 3 cups flour (360g) 1 packet of yeast 1 tbsp sugar 1 1/2 tbsp olive oil 1 cup warm water 1/2 tsp salt Vegan Cheese 1/2 cauliflower (375g) 3.5 tbsp tapioca flour 1 tbsp nutritional yeast 2 tsp salt 1/2-1 cup non-dairy milk, unsweetened and no flavor Pizza Sauce 3/4 cup tomato sauce 1/4 tsp garlic powder 1/4 tsp parsley 1/4 oregano A pinch red pepper flakes METHOD Warm the water up to 110-115F (43-46C). Pour the sugar and yeast packet int the water and set it aside for 10 minutes. The yeast will get foamy and start to smell. Sift in 1/2 the flour and salt into a big bowl. I like to add the flour in halves so I do not add too much. Some days you may need more or less flour. Add the olive oil and activated yeast in. Begin to gently mix. Continuously adding in the rest of the flour and mixing. The dough should look somewhat sticky. With clean hands and a clean, floured surface begin to knead the dough. You will only knead it for about a minute. If you find...

Rich and creamy vegan mushroom pasta 3 Tbsp (45g) Vegan Butter 1 Onion (Finely Chopped) 18oz (500g) Mushrooms (Sliced) 1 Tbsp Crushed Garlic 1 tsp Dried Oregano 4 Tbsp All Purpose Flour 1 14oz (400ml) Can Coconut Milk 1/3 cup (80ml) Vegetable Stock 1/2 tsp Salt 1 tsp Black Pepper 1 tsp Dijon Mustard For the Pasta: 1/2 Pack (~9oz/250g) Penne Pasta Source this recipe here

Low Carb Keto Pumpkin Cheesecake Recipe INGREDIENTS Almond Flour Cheesecake Crust 1 1/2 cup Blanched almond flour 1/2 cup Vital Proteins Collagen Peptides (or whey protein powder) 3 tbsp Erythritol 1/3 cup Butter (melted) 1 tsp Vanilla extract Pumpkin Cheesecake Filling 24 oz Cream cheese (softened) 1 cup Pumpkin puree 1 1/4 cup Powdered erythritol 3 large Eggs (at room temperature) 1 tsp Pumpkin pie spice 1/2 tsp Cinnamon 1 tsp Vanilla extract INSTRUCTIONS Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) springform pan with parchment paper. (You can also try greasing well.) To make the almond flour cheesecake crust, stir the almond flour, collagen or protein powder, and erythritol together. Whisk together the melted butter and vanilla, then stir into the dry ingredients, pressing with the spoon or spatula, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. ...

Green curry rice noodle bowl  (yields 2-3 servings)⁣⁣⁣⁣ 🍃Green curry paste ingredients:⁣⁣⁣⁣⁣ ~ 1 cup packed Thai basil leaves⁣⁣⁣⁣⁣ ~ a handful of cilantro (~10-12 stalks⁣⁣⁣⁣) ~ 3 cloves garlic, 2 shallots, 1 knob (thumb size) ginger/galangal⁣⁣⁣⁣⁣ ~ 3-4 tablespoons chopped lemongrass (white part only)⁣⁣⁣⁣⁣ ~ 1-2 jalapeños & a handful of Thai lime leaves (optional or sub with 1-2 tablespoons lime juice)⁣⁣⁣⁣ ~ salt to taste⁣⁣⁣⁣ -> Blend all the ingredients into a fine paste. Save this in a jar & refrigerate for up to 3-5 days/freeze for longer shelf life.⁣⁣⁣⁣ ⁣⁣⁣⁣⁣ 🍃Other ingredients:⁣⁣⁣⁣ ~ 2-3 servings of *Thai rice sticks, soak in water until slightly soft ~ 4 cups of veggie stock⁣⁣⁣⁣ ~ 1 pack 16oz firm tofu, drained & cubed⁣⁣⁣⁣ ~ 1 cup King oyster mushrooms, sliced & scored⁣⁣⁣⁣ ~ 2-3 servings of blanched broccoli⁣⁣⁣⁣ ~ 3 tablespoons vegan 'fish' sauce ~ coconut milk (adjust to preference)⁣⁣⁣⁣ ~ oil & salt to taste, crushed chili flakes, lime⁣⁣⁣⁣ -> I...

Barbecue Chicken Quinoa Bowls. INGREIDENTS (Servings 4): • 4 Thin boneless skinless chicken breasts. • 4 tablespoons Barbecue sauce look for a low sugar variety. • 2 tablespoons Olive oil. • Salt and pepper to taste. • 4 Ears of corn (OPTIONAL). • 2 Large zucchini cut into 3/4 inch thick slices. • Juice of 1 lime. • 1 and 1/2 cups cherry tomatoes halved. • 4 cups Cooked quinoa. • Optional: cilantro leaves and lime wedges for garnish. . INSTRUCTIONS: 1. Preheat the grill or a grill pan over medium-high heat. Drizzle 1 teaspoon of olive oil over the chicken breasts and season them to taste with salt and pepper. 2. Place the chicken on the grill and cook for 4-5 minutes on each side or until done. Brush 1 tablespoon of barbecue sauce over each chicken breast and cook for 2 more minutes. 3. Slice the chicken and cover with foil. 4. Drizzle 2 teaspoons of olive oil over the zucchini and corn cobs. Place the vegetables on the grill and cook for 2-3 minutes per side or until done. 5. Stir th...

Sesame Chicken Stir-Fry  INGREDIENTS (Servings 4): • 1 Tbsp sesame oil (about 30 calories per serving). • 1 1/2 lbs. skinless, boneless chicken breast, or tenders thinly sliced into smaller strips (about 194 calories per serving). • 2 Tbsps minced fresh ginger (about 9 calories per serving). • 3 fresh garlic cloves, minced. • 1 tsp chili flakes, or to taste. • 1 lb. fresh green beans, trimmed and halved (about 35 calories per serving). • 2 red bell peppers, seeded & sliced (about 19 calories per serving). • 2-3 Tbsps reduced-sodium soy sauce, or coconut aminos, or Bragg's liquid aminos. • Juice of 1 fresh squeezed orange. • 2-3 Tbsps toasted sesame seeds (about 39 calories per serving). INSTRUCTIONS: 1. Heat oil in a large wok or skillet, over medium-high heat. 2. Add in your chicken pieces in a single layer and cook without stirring for 2 minutes or until browned on one side. Stir in your fresh ginger, garlic and chili flakes, then cook for 2 minutes more, or just until chicke...

Vegan Apple Pie  Ingredients Crust 1 1/3 cups spelt, white, oat, or gf all purpose flour 1/4 cup sugar of choice, or erythritol for sugar free 1/4 tsp each: cinnamon and salt 1/4 cup oil or vegan butter spread 2 tbsp water Filling 4 cups peeled apple, sliced thin (400g) pinch stevia OR 1 tbsp pure maple syrup, or agave optional 1/2 cup raw walnuts, diced small optional 1/2 cup raisins Crumble Topping 1/2 cup rolled oats 1/2 cup spelt, white, oat, or gf all purpose flour 1/2 cup sugar, or erythritol for sugar free 1/4 cup oil, OR 1/4 applesauce for fat-free 1/8 tsp salt . Instructions This recipe calls for an 8-inch springform, but it also works in a 9-inch if you double the entire recipe. Preheat oven to 350F, line the bottom of an 8-inch springform or removable-bottom tart pan with parchment, and set aside. In a large mixing bowl, combine all dry crust ingredients, then stir in the oil and water to make a dough. Transfer to the prepared pan, press down hard, and bake 12 minutes on...

Vegan Chocolate Pancakes Ingredients for 8 pancakes Dry ingredients 200 grams flour 20 grams raw organic cacao powder 25 grams potato flour 5 grams baking powder 1 pinch pink salt Wet ingredients 250 ml oat milk 120 ml water 4 Tbsp pure maple syrup 1 tsp vanilla bean paste 1 Tbsp coconut oil, melted _ Toppings Coconut yogurt, blueberries, chocolate chunks, cacao nibs and coconut chips _ Instructions 1. In a medium bowl, combine all the dry ingredients.
2. In a small bowl, combine the wet ingredients.
3. Pour the wet mixture over the dry ingredients and whisk to combine. Don’t over mix, lumps are fine. Set aside for 15 minutes.
4. Heat a small non stick saucepan on medium heat. (I used a 12 cm diameter saucepan). Pour about 1/4 cup of the mixture into the preheated saucepan and bake on each side for about 2-3 minutes or until golden brown.
5. Top with your favorite toppings. Source this recipe here