1 Corn
1 Zucchini
1 Yellow Summer Squash
1/2 Red Bell Pepper, seeded and cored
1/2 Red Onion
8 Brown Mushrooms
2 Tablespoon Olive Oil
1 teaspoon kosher salt and ground pepper
Prepare the grill with clean grates and preheat to medium heat, 350° to 450°F. If using wooden skewers, soak in water for 10 minutes.
Cut the vegetables into 1/2" slices or chunks. Thread the vegetables on the skewers alternating veggies until you reached the end of the skewer.
Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper.
Grill the vegetables with the lid closed until tender and lightly charred. Turn sides every 3-5 minutes.
Serve warm and enjoy!
INGREDIENTS:
2 cups fine almond flour
3 overripe bananas
2 flax eggs,
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
INSTRUCTIONS:
In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.
Combine the chicken and cilantro mixture in a bowl. Marinate for at least 2 hours turning the chicken sides. Make sure to drain the chicken from the marinade.
Preheat a cast iron grilling pan with 1 tablespoon olive oil on a medium high heat. Cook the chicken on 165°F about 4-5 minutes per side or until golden brown.
(Optional) Add mixed veggies on the side.
Serve and enjoy!
INGREDIENTS:
2 pounds sweet potatoesINSTRUCTIONS:
INGREDIENTS:
1 ounce vodkaINSTRUCTIONS:
3-4 Tangerine slices
INGREDIENTS:
SMOOTHIE:
1 cup frozen blackberries
TOPPINGS
1/2 cup passion fruitINSTRUCTIONS:
INGREDIENTS:
6 cups Apples, peeled, cored and dicedINSTRUCTIONS:
INGREDIENTS:
1 medium purple sweet potato
INSTRUCTIONS:
INGREDIENTS:
INSTRUCTIONS:
INGREDIENTS:
1/2 cup coconut milk
1/8 cup pumpkin puree
1 tablespoons maple syrup
6 tablespoons vanilla extract
1/8 teaspoon pumpkin pie spice, to taste and for garnish
1/3 cup strongly brewed hot espresso
INSTRUCTIONS:
Mix together the milk, pumpkin puree, maple syrup, and vanilla extract in a medium saucepan over medium heat. Heat until steam rises and whisk all ingredients well.
Remove from the heat and stir in the pumpkin pie spice and coffee. Whisk rapidly or use a milk frother to achieve a foamy milk.
Pour into mugs and top with a sprinkle of pumpkin pie spice.
Serve while hot. Sip and enjoy!
INGREDIENTS:
1 large eggplant
1 Tablespoon olive oil
1/2-1 cup pizza sauce*
2 garlic cloves, minced
1/2 yellow onion, sliced
1 cup spinach
Salt and pepper, to taste
3/4 cup shredded tofu cheese
¼ cup sliced olives
INSTRUCTIONS:
1. Preheat the oven to 400°F.
2. Round slice the eggplant about 2cm thick. Then brush a little olive oil on both sides.
3. Line them on a baking sheet with parchment paper then dust in salt and pepper. Place in the oven for 7-10minutes until eggplant is starting to cook down.
4. To prepare for the sauce, heat the pan, add ½ tbsp. olive oil, sauté the garlic, onion.
5. Add salt and pepper to taste, lastly the pizza sauce.
6. Get the eggplant from the oven, cover with pizza sauce then top with olives, and onion then shred with tofu cheese.
7. Serve with spinach and enjoy!
INGREDIENTS:
2 salmon filets 4-6 ounces eachINSTRUCTIONS:
INSTRUCTIONS:
Preheat the oven to 375° while preparing the cauliflower.
Trim the cauliflower into small pieces, and pulse in a blender until you get a fine rice consistency.
Dry out the cauliflower using a microwave or a steamer for 2 minutes.
Place the cauliflower in a fine cheesecloth and squeeze out all the liquid.
In a medium bowl, whisk the eggs then add in the riced cauliflower, cilantro, lime, salt and pepper.
Mix well until all ingredients are combined. Then shape small "tortillas" on the baking sheet with parchment paper.
Bake for 10 minutes, then flip each tortilla and return to the oven for an additional 5-7 minutes.
After cooling the baked tortilla, place it in a medium-heated pan, press down slightly for 1 to 2 minutes on each side.
Serve and enjoy!
1 cup chopped asparagus
1 cup chopped mushroom
1 tsp fresh rosemary, chopped
3-4 cloves of garlic, minced
1 tbsp olive oil
1 boiled egg
½ cup chestnut or cashew nuts
Salt & pepper to taste
Pesto
FROSTING / TOPPINGS