2 Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol# 1 tbsp chopped apples# 1 tsp nutmeg# 1 tsp cinnamon# # 1. Bring water to a boil in a small saucepan. Stir in oats and salt. Cook, stirring occasionally, over medium heat 5 minutes. 2. Top oatmeal with stevia/xylitol, chopped apple, and spices.
3 Insulin-Friendly Granola 1 1/2 cup steel cut oats, cooked (about 20 minutes) 2 tbsp sesame seeds 4 tbsp flax seeds 1 cup pumpkin seeds 3/4 cup raw unsalted almonds, chopped 1/4 cup coconut oil 1/2 cup shredded unsweetened coconut 1/4 cup honey (raw, organic if possible) 1. Preheat oven to 300 degrees F. 2. Gently mix together the oats, seeds, nuts, and coconut flakes. 3. Heat the oil and honey until warm and well blended. Remove from heat. 4. Add the oat mixture to the oil and mix with rubber spatula until well blended. 5. Spread onto large baking sheet. 6. Bake 45 minutes or until crisp, sliding spatula underneath occasionally to prevent mixture from sticking. 7. Let cool. Store in airtight containers.
4 Morning Glory Omelette 1 tbsp coconut oil 1 small red bell peppers, diced 1 tomato, chopped 1 tsp hot pepper sauce (or harissa) 3 large eggs 2 tbsp chopped parsley (or chives) 1. In a large frying pan over low heat, heat the oil and gently cook the peppers until they are soft, about 10 minutes or so. 2. Next, add the tomatoes and stir to combine well. 3. Having beaten the eggs together in a separate bowl, add the eggs to the pan spread evenly. Flip half the omelette over on itself. 4. Sprinkle with the chives or parsley and serve immediately.
5 Peanut Butter Apple Balls 1/2 cup natural creamy peanut butter 1/2 cup sunflower seeds 3/4 cup chopped apples (about 1 large apple) 1 tbsp honey, raw organic 1 tbsp ground flax seed 1 tbsp sesame seeds 1/2 tsp vanilla extract 1/2 cup old fashioned rolled oats 1. In medium mixing bowl, blend peanut butter, oatmeal, sunflower seeds, apples, flax, sesame seeds, and vanilla. 2. Roll mixture into 1" balls. Place on balls on cookie sheet. 3. Cove and chill at least 30 minutes. Additional Information You can use any combination of nut butters, nuts or seeds, and dried fruit, just keep the ratios the same.
6 Tortilla Fiesta Soup 1 tbsp coconut oil 2 corn tortilla, cut into very thin 2" strips (optional) 2 small onions, chopped 1 1/2 cup fresh chopped celery 1fresh tomatoes, coarsely chopped 1/2 tsp dried basil 1/2 tsp ground cumin 5 cup organic vegetable broth 15 oz canned pinto beans, rinsed, drained 2 tsp fresh cilantro, finely chopped 2 tsp fresh lime juice 1 pinch ground cayenne 1 pinch salt (optional) 1. Coat medium skillet with coconut oil. Arrange tortilla strips in pan and coat with coconut oil. Cook over medium heat 5 minutes, flipping a few times until tortillas are golden and crispy. Remove to plate. 2. Coat large saucepan with coconut oil. Add onions, celery, tomatoes, basil, and cumin. Cook over medium heat 3 to 5 minutes. 3. Add vegetable broth and beans. Bring to boil. Lower heat to simmer 3 to 5 minutes. 4. Add cilantro, lime juice, and cayenne pepper. Season with salt, if desired. 5. When ready to serve, arrange tortilla strips in bowls (if using) and ladle soup on top.
7 Apple Pork Chops 4 8 ounces bone-in pork center-cut chops, cut 3/4 inch thick 2 teaspoons canola oil 1 tablespoon Sugar and Spice Rub (below) 1 tablespoon canola oil 1/4 cup dry white wine 2 cups thinly sliced Granny Smith apples 1/2 cup reduced-sodium chicken broth or chicken stock 1 sprig fresh thyme 1. Trim fat from chops. Brush the 2 teaspoons oil over all sides of chops. Sprinkle chops evenly with Sugar and Spice Rub; rub in with your fingers. Cover with plastic wrap; chill in refrigerator for 1 hour. 2. Preheat a large skillet over medium-high heat for 2 minutes. Add the 1 tablespoon oil; swirl to lightly coat skillet. Add chops; cook for 10 to 12 minutes or until golden brown and juices run clear (160 degrees F), turning once. Transfer chops to a warm platter; cover and keep warm. 3. Remove skillet from heat. Slowly add wine to hot skillet, stirring to scrape up any browned bits from bottom of skillet. Return skillet to heat. Add sliced apples, broth, and thyme. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes or just until apples are tender. Using a slotted spoon, transfer apples to a small bowl; cover and keep warm. Bring broth mixture in skillet to boiling. Boil about 5 minutes or until liquid is reduced by half. Return chops and apples to skillet; heat through. Serve immediately. Makes 4 servings (1 pork chop, 1/4 cup cooked apples, and 1 tablespoon broth mixture per serving)
8 Mediterranean Quinoa Salad 1 cup red quinoa or regular quinoa 1 1/2 cups water 1 cup peas ½ cucumber, chopped 1/2 of a small red onion, halved and thinly sliced 3/4 cup halved grape tomatoes, halved cherry tomatoes, or chopped tomatoes 2 tbsp olive oil Juice of ½ lemon 1. In a fine-mesh stainer, rinse quinoa under cold running water; drain. 2. In a small saucepan, combine the 1-1/2 cups water and quinoa. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Drain quinoa, if necessary. 3. Meanwhile, in a large bowl, combine peas, cucumber, onion, olive oil, and lemon juice. Lightly toss to combine. Add hot cooked quinoa to slightly soften the vegetables. Cool to room temperature. 4. Stir in tomatoes just before serving. To serve, if desired, spoon salad mixture over lettuce leaves on serving plates. Makes 4 (1-1/3 cup) servings.
9 Slow Cooker Mexican Roast 4 lb beef chuck pot roast 1 tsp sea salt (to taste) 1 tsp black pepper (to taste) 2 tbsp olive oil 1 large onion, chopped 1 chopped green bell peppers, seeded 1 tsp chili powder 3 tbsp chili sauce (to taste) 12 cilantro sprigs (optional, for garnish) 2 Serrano chili peppers, seeded and chopped 2 medium garlic cloves, chopped 1 cup tap water 1/2 tsp Tabasco sauce (to taste) 1. Trim excess fat from roast, and season with salt and pepper. Spread olive oil over meat. 2. Place meat in hot skillet, and brown meat quickly on all sides. 3. Place 1/2 of onions, green pepper, and Serrano peppers in bottom of slow cooker. 4. Transfer roast to slow cooker, and sprinkle remaining onion, green pepper, Serrano pepper, and garlic and chili powder over meat. 5. Pour chili sauce over meat. Add enough water to just come up to bottom of roast. Add hot sauce, to taste. 6. Cover, and cook on low for 6 to 8 hours, checking to make sure there is always small amount of liquid in bottom. 7. If meat needs further cooking, turn slow cooker to high and cook for another hour or until the meat reaches desired tenderness. 8. Serve garnished with cilantro. Additional Information Serve with 1/2 cup per serving cooked quinoa. Chicken, beef, pork, and venison can be substituted for beef.
10 Avocado Salsa 1 avocado, diced 1 tbsp minced red onion 4 tbsp chopped fresh herbs (parsley, cilantro, marjoram) 1 tbsp lemon or lime juice ½ clove minced garlic 1 tsp cayenne powder 1-2 pinch Celtic sea salt Directions 1. Combine everything together and put the avocado pit in the mixture to prevent oxidation.
11 Red Bean Stew 1 teaspoon cooking oil 2/3 cup chopped red onion 3 cloves garlic, minced 1 cup water 2 tablespoons tomato paste 1 tablespoon snipped fresh cilantro 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed 1/2 teaspoon adobo seasoning* 1 15 ounce can red kidney beans, rinsed and drained 2 cups hot cooked brown rice Fresh cilantro sprigs (optional) 1. In a large skillet, heat oil over medium heat. Add red onion and garlic; cook about 5 minutes or until onion is tender. Carefully add the water, tomato paste, the snipped cilantro, the oregano, and adobo seasoning. Stir in beans. Bring to boiling; reduce heat. Cook and stir over medium heat for 5 to 10 minutes or until soup is slightly thickened, mashing beans slightly while stirring. 2. Serve stew with rice. If desired, garnish with cilantro sprigs. Makes 4 (1/2 cup stew and 1/2 cup cooked rice) servings
12 Collard Greens 2 pounds fresh collard greens 1 teaspoon olive oil 1 medium onion, chopped 2 cloves garlic, thinly sliced 1 14 ounce can reduced-sodium chicken broth 1 smoked turkey neck bone or smoked turkey drumstick bone* 1/4 teaspoon ground black pepper 1. Wash collard greens thoroughly. Cut off stems and discard. Coarsely chop collard greens and set aside. (You should have about 9 cups packed.) In a 4-quart Dutch oven, heat olive oil over medium heat. Add onion and garlic; cook about 5 minutes or until tender. 2. Add collard greens, chicken broth, smoked turkey bone, and pepper. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until collard greens are tender. Remove smoked turkey bone and drain off any excess liquid. Serve warm with a slotted spoon. Makes 6 (1/3-cup) servings.
13 Floppy Kale Salad 1 head kale 2 tsp sea salt 2 tomatoes, chopped 1 tbsp sesame seeds 1 tbsp hemp seeds ½ of an avocado 1 lemon, juiced 1 tbsp Braggs liquid aminos 1 tbsp olive oil or flax oil 1 clove garlic 1 tsp cumin ½ tsp ground red pepper flakes (or to taste) Directions 1. Wash kale, remove leaves from stems, and chop finely. 2. Sprinkle kale with sea salt and work salt into the leaves until they appear to be cooked. You will know when it s ready because you will be able to squeeze liquid out of the mixture. Squeeze the salty liquid out and discard. 3. Add tomatoes, hemp seeds, and sesame seeds to the kale and mix. 4. For the dressing: smash up avocado with a knife or fork and place it in a food processor with the lemon juice, Braggs, oil, garlic clove, cumin, and red pepper flakes. Process until it resembles mayonnaise, and mix into the kale mixture.
14 Corn and Bean Quinoa Pilaf 1 teaspoon olive oil 1/2 cup chopped onion 2 garlic, minced 1/2 cup quinoa* 1 cup organic chicken broth or vegetable broth 2/3 cup water 1 can organic black beans 1 can sweet corn 1. In a large saucepan, heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add quinoa; cook and stir about 3 minutes or until quinoa is lightly browned. 2. Add broth and the water. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until all of the liquid is absorbed and the quinoa is tender. Add black beans and corn to quinoa mixture; heat through. If desired, garnish with jalapeno slices (if desired). Makes 4 (1/2-cup) servings.
15 Herby Zucchini on the Grill 4 small zucchini and/or yellow summer squash, halved lengthwise 1 tablespoon olive oil 2 tbsp snipped fresh oregano or 2 tsp dried oregano, crushed 1 tsp snipped fresh sage or 1/4 tsp dried sage, crushed 2 cloves garlic, minced 1/8 tsp salt 1/8 tsp ground black pepper 1. Brush all sides of squash with oil. In a small bowl, combine oregano, sage, garlic, salt, and pepper; sprinkle onto cut sides of squash. 2. Place squash pieces, cut sides down, on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until crisp tender, turning once halfway through grilling. Cut squash in half to serve. Makes 4 servings.
16 Marinated Broccoli 1 head broccoli, stems removed 2 tbsp Braggs 2 cloves garlic, minced 1 tbsp ginger, minced ½ tsp nutmeg 1 tsp honey 2 tbsp sesame seeds Directions 1. Chop the broccoli into bite size pieces (with the stems removed). 2. In a separate bowl, mix together all other ingredients and then drizzle over the broccoli.
17 Green Bean Salad : 12 ounces fresh green beans, trimmed 8 ounces yellow and/or red cherry tomatoes, halved 1/2 of a small red onion, thinly sliced Basil-Tomato Vinaigrette: 1/3 cup snipped fresh basil 3 tablespoons red wine vinegar 2 tablespoons snipped dried tomatoes 1 tablespoon olive oil 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper 1. In a medium saucepan, cook green beans, covered, in a small amount of boiling lightly salted water about 8 minutes or just until crisp-tender. Drain; rinse with cold water and drain again. 2. In a large bowl, combine beans, cherry tomato halves, and red onion slices. Drizzle with Basil-Tomato Vinaigrette; toss gently to coat. Cover and chill before servings. Makes 6 (3/4-cup) servings. Basil-Tomato Vinaigrette 3. Basil-Tomato Vinaigrette: In a small bowl, stir together snipped fresh basil, red wine vinegar, snipped dried tomatoes,* olive oil; garlic, salt, and pepper. Makes about 2/3 cup.
18 Red Pepper Cream Soup 1 avocado (pit and skin removed) 1 red bell pepper, chopped 2 cups water or almond milk ½ handful of cilantro, chopped ½ tsp of dulse flakes pinch of oregano Directions 1. Blend all ingredients in a blender or food processor.
19 Garlic Roasted Cauliflower 1 tbsp coconut oil 1 large head cauliflower (3 to 3-1/2 pounds), cut into chunks 6 cloves garlic, peeled and halved 3 tbsp olive oil 1/2 tsp salt 1/2 tsp ground black pepper 1/4 tsp crushed red pepper (optional) 1. Preheat oven to 450 degrees F. Coat a 15x10x1-inch baking pan with coconut oil. 2. In a very large bowl, combine cauliflower and garlic. Add oil, salt, black pepper, and, if desired, crushed red pepper; toss to coat cauliflower. 3. Spread cauliflower mixture in the prepared baking pan. Roast for 15 minutes. Stir. Roast for 10 to 15 minutes more or until edges are brown and cauliflower is crisp-tender.
20 Sesame Orange Beef and Broccoli Stir Fry 1/2 cup long grain brown rice 1 tbsp finely shredded orange peel 1/4 cup orange juice 1/4 cup reduced-sodium beef broth 2 tsbp low-sugar orange marmalade 2 tbsp reduced-sodium soy sauce 1-2 tablespoons chili garlic sauce 1 tsp toasted sesame oil 1 tbsp cornstarch 12 oz beef shoulder petite tender, cut into bite-size strips 8 oz broccolini, trimmed and cut into 2-inch pieces 6 green onions, bias-sliced into 2-inch pieces 1 large red sweet pepper, seeded and cut into bite-size strips 2 oranges, sectioned 1 tbsp coconut oil 2 tsp vegetable oil 6 cloves garlic, minced 1 tbsp grated fresh ginger 1 tbsp sesame seeds, toasted 1. In a small saucepan, cook brown rice according to package directions. Cool slightly. Transfer to an airtight storage container. Cover and seal. Chill for up to 3 days. In a small bowl, combine orange peel, orange juice, broth, marmalade, soy sauce, chili garlic sauce, and toasted sesame oil. Whisk in cornstarch. Transfer to an airtight storage container. Cover and seal. Chill for up to 3 days. Transfer sliced beef to a freezer container. Cover and seal. Freeze for up to 1 month. 2. A day before serving, place frozen beef in refrigerator to thaw. 3. To serve, coat a large skillet or wok with coconut oil. Add the beef; stir-fry for 2 to 3 minutes or until desired doneness. Transfer to a bowl. Add vegetable oil to skillet. Add garlic and ginger to hot oil; stir-fry for 30
21 seconds. Add broccolini; stir-fry for 3 minutes more. Add sweet pepper and green onions; stir-fry 2 minutes more. 4. Return beef to skillet. Stir cornstarch mixture well and add to skillet. Cook and stir until thickened and bubbly. Add orange sections; cook and stir for 1 minute more. 5. Divide rice among four plates; top with beef mixture and sesame seeds.
22 Toasted Seeds with Golden Berry and Coca Nibs 1 tablespoon olive oil 2 cups pumpkin seeds 1/2 cup dried golden berries 1/2 cup cocoa nibs 1 teaspoon coarse sea salt 1/2 teaspoon ground black pepper Directions 1. In a large skillet, heat oil over medium heat. Add pumpkin seeds; cook for 4 to 5 minutes or until toasted, stirring frequently. (You'll begin to smell the aroma of the seeds and notice them turning a golden brown color.) 2. Transfer pumpkin seeds to a large bowl. Stir in golden berries, cocoa nibs, sea salt, and pepper
23 Orange Coconut Fudge 5 cups dried shredded coconut Juice of 1 orange 1 tbsp orange zest ½ cup honey 2 tbsp ground flaxseeds 1 tsp vanilla Directions 1. Blend the coconut in a high speed blender until it becomes butter-like. 2. Add the agave, vanilla, and orange juice/zest, flaxseeds and mix well. 3. Spoon contents onto a backing sheet and lay a sheet of plastic wrap over top. 4. Pat into a slab about ¼ inches thick and chill in the refrigerator before cutting (be careful to not over-chill the fudge or it will become too hard to cut).
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan
Crock Pot Chicken Burrito Bowls 1 Lb. boneless skinless chicken breasts 1 (14.5 oz.) can diced tomatoes 1 cup chicken stock, divided, plus more if needed 2 tsp chili powder 2 tsp salt 1 tsp cumin 1 cup
COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red
I I I I I I I I TM INGREDIENTS ACTIVE THEIVE, BETTER BD CMPAN WHAT CAN I EAT? 14 meals that are ideal for losing weight! 14 meals that are ideal for losing weight; they can be used on meal days, and several
Week 2 Meal Plan Breakfast Lunch Dinner Day 1 Ham and Sweet Potato Breakfast Scramble Easy Chicken Salad Caramelized Cabbage and Pork A2 B2 C2 Day 2 Leftovers from A2 A1 A2 Leftovers from B2 B2 Leftovers
1 Melon Salad Breakfast October 8, 2013 1 cup sugar 1-1/2 cups water or fruit juice 2 tablespoons lemon juice 2 tablespoons vinegar 1 teaspoon ground ginger 4 Spanspek (Use cantaloupes if in the USA) 1/4
Breakfast Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 Serving Cinnamon Apple Oatmeal (Cook 1/2 cup plain oats with 3/4 cup skim milk and 1/2 cup chopped apple. Top with 2 Tbsp. chopped almonds
RECIPES FOR A PLANT-BASED THANKSGIVING By Chef Del Sroufe www.forksoverknives.com Forks Over Knives: Recipes for a Plant-Based Thanksgiving Autumn Mixed Greens Salad... Page 3 Chestnut Soup... Page 4 Mashed
Lunch and Dinner Recipes Grilled Salmon Steaks with Dill Butter Sauce on a Bed of Fresh Arugula 2 palm-size portions of salmon fillets 1 Tbsp coconut oil 3 C arugula leaves 1 C red peppers, thinly sliced
15 MUST HAVE DINNER RECIPES BY SAM AHEAD OF THYME INTRODUCTION Hi, I'm Sam! Welcome to the family! As an official subscriber, you will now get first-hand, exclusive updates on all our new recipes delivered
DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES FACT SHEET WHAT ARE DARK GREEN LEAFY VEGETABLES (DGLV)? Kale, Romaine, Collard Greens, Swiss
On the web: Check out our Project Foodie: Pies board on Pinterest for links to pie tips and more recipes of pies we like! http://pinterest.com/greenwoodpublib/project-foodie-pies/ Pies November 5, 2012
2013 Warren RECC s Recipe of the Month Collection RECIPE OF THE MONTH JANUARY 2013 One-Dish Chicken Bake 1 2/3 cups hot water 1 can (10 3/4 oz.) condensed cream of 1 pkg. (6 oz.) stuffing mix for chicken
Apple Cider Floats Apple cider Ice cream Caramel ice cream topping Cinnamon In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add
Knowledge @ Noon First Friday of Each Month Leavenworth Public Library. One Dish Delights July 6, 2016 Leavenworth Public Library Presented by Sharon Riedel Kansas State University Research and Extension
Healthy Cooking Made Easy. Spiralizing is all about making easy, healthy dishes with fresh vegetables and fruits, while having fun in the process. That s what we hope you ll experience with these recipes.
Get the 1-Week Meal Plan Lose body fat, lower blood sugar, and boost energy with Prevention s diabetes- and fat-fighting Outsmart Diabetes Diet. You ll eat three meals and two snacks a day. Each meal contains
Simply Filling, Simply Delicious Power Food-rich meals, menus and snacks Now Including Breakfasts! Table of Contents Our Favorite Flavor Boosts 3 Three Simply Filling Menus Family-Friendly Menu Baked Chicken
7 DAY LOW-CARB DIET PLAN............................................................................................................................................................................................................................
PAIRS WITH SEAGLASS PINOT GRIGIO PAN-SEARED DAY BOAT SCALLOPS with ROASTED BANANA CURRY SAUCE SEAGLASS Pinot Grigio s crisp acidity and traces of minerality make it a beautiful food wine. Pair this wine
Back-to-School Meal Plan www.transfitathens.com Commit to the Lord whatever you do, and He will establish your plans. -Proverbs 16:3 Breakfast AM Snack Lunch PM Snack Dinner Exercise S PREP DAY! Chocolate
Cityline 2017 Weight Loss Challenge: 7-day meal plan #3 Day 1 Monday Blueberry porridge ½ cup steel cut oats, cooked ½ cup blueberries 1 tablespoon ground flax seeds 1 tablespoon hemp hearts Method: Cook
Daniel Fast Recipes Bean and Rice Casserole Beans and rice combine to make a complete protein. So this casserole serves as an excellent source of protein during the Daniel Fast. Preheat oven to 375 1 medium
Lioness Meal Plan PHASE 1 Week 4 The Betty Rocker Inc. All Rights Reserved Page!1 Lioness Meal Plan Phase 1, Week 4 Bree Argetsinger a.k.a The Betty Rocker The Betty Rocker Inc. All Rights Reserved Page!2
Veal Calzone makes 6 portions 24 ounces Veal, ground Salt to taste 1-1/2 cups Onions, chopped fine 3 Tablespoons Vegetable oil 2 Tablespoons California-style garlic pepper with red bell and black pepper
Skillet Chicken Parmesan 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 2 large eggs, beaten 1 cup plain panko bread crumbs ½ cup all-purpose flour ½ cup grated Parmesan cheese 1 teaspoon
BLT Salad with Poached Egg & Hollandaise Dressing The B here is pancetta, a cured Italian bacon. When pierced with a fork, the crisped, round slices will shatter into crunchy bits. If you can t find pancetta
Texas Style Squash Casserole 2 pounds yellow summer squash or zucchini 1 medium onion, chopped 1 can (4 ounces) chopped mild green chiles, with liquid 2 small jalapeno peppers, seeded and chopped 8 ounces
Broccolini Recipe Guide The one and only. Mann Packing was responsible for introducing Broccolini - a sweet, long-stemmed broccoli/chinese kale hybrid - to the United States, and is its sole U.S. grower
Week 2 Meal Plan Breakfast: Continue with shakes. Use Arbonne Protein Powder Recipes Doc under Files Tab on Facebook group page. Be sure to adhere to AVOID list! Weekend continue shakes or optional: GF
Super Sauces and Divine Dressings Presented by UK Health and Wellness April 27, 2007 Apple-Pear Salad 16 ounces romaine lettuce 6 ounces shaved Swiss cheese 1 cup roasted, salted cashews ½ cup sweetened
Marvels of MMMMMMMustard RECIPES Mustard Chicken tbsp (5 ml) brown mustard seeds, ground to a powder with 2 tbsp (25 ml) water 2 tsp (2 ml) turmeric 8 tsp (.5 ml) black pepper 2 2 lbs (. kg) chicken pieces,
WHEAT FOODS A Selection of International Recipes from the Wheat Foods Council WheatFoods.org Beef Fajitas 6-8 inch whole wheat flour tortillas 1 pound top round beef steak cut into ¾ inch julienne strips
Soft Food Recipes From 1 A Big Welcome From Dear Patient, Thank you for downloading this e-book. Your doctor recommended eating soft diet for a period of time. So I compiled some soft food recipes from
MOM S (RAISED FOUR KIDS) MONSTER COOKIES FROM THE KITCHEN OF KELLY MINTER INGREDIENTS* 3 cups flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon cinnamon 1 teaspoon salt 3 sticks of
WWW.GOURMIA.COM SPIRALIZER Recipes USE WITH MODEL#GES580 WWW.GOURMIA.COM YIELD 2-3 SERVINGS PREP TIME 5 MINUTES COOKING TIME 35 MINUTES TOTAL TIME 40 MINUTES 3 MEDIUM RUSSET POTATOES, SCRUBBED 1 TABLESPOON
The Best of Our Apple Butter Recipes Apple Butter makes everything better Enjoy this latest batch of apple butter recipes from our amazing bloggers! They re back at it, serving up more delectable dishes
$2.50 & Chef s IngredientTM 1-800-827-8328 email@example.com DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other
Serves 8 Prep time: 20 minutes Cook time: 45 minutes Orange Avocado Oil Cake This lightly perfumed cake benefits greatly from the combination of the orange juice and zest and the avocado oil. The end result
Endlessly Organic Veggie Boot Camp: Holiday Edition Hanukah Menu Latkes with applesauce Mock Chopped Liver Tzimmes Lentil Loaf Rugelach Christmas Menu Egg nog Swedish Meatballs Mac and Cheese 2 versions
5 THINGS TO MAKE THIS WEEK ALL grains consumed must be 100% whole-grain. Beware: The front of the package will often say whole grain even if it s not 100%. As you know by now, reading ingredients is the
Ultimate Grilling Guide 10 Recipes for the Perfect BBQ Wow friends and family with these bold twists on classic BBQ dishes including grilled sides. 1 2 3 4 5 Sweet-Hot Baby Back Ribs Chili-Barbecued Chicken
2017-2018 Culinary Arts STAR Events Menu Options MENU I Asian Chicken Noodle Soup South-Asian Curried Tofu Cutlet, Peas and Carrots Rice Pilaf Lemon Curd and Warm Fruit Compote MENU II Spicy Holy Trinity
Chefs Share Their Favorite Recipes We are pleased to share with you some of our local Chef s favorite Thanksgiving recipes. This includes: Not Your Traditional Turkey & Oyster Stuffing Executive Chef Vincent
IMMERSION BLENDER RECIPES Since 956, Bon Appétit has published more than 0,000 recipes in the pages of our magazine and on bonappetit.com, in numerous bestselling cookbooks, and, more recently, in digital
Asian Stir Fry with Choice of Meat 1.5 lb chicken, shrimp, or beef 2 Asian stir fry seasoning packets (1 oz each) 1 green bell pepper, sliced 1 red bell pepper, sliced 1 lb snow pea pods 4 stalks celery,
Egg Drop Noodle Soup Why go out for Chinese when you can stay in and make this classic Asian soup recipe in less than 30 minutes? Simply Asia Lo Mein Noodles and whisked eggs come together in a garlicky,