Chipotle Black Bean and Yam Stew

Chipotle Black Bean and Yam Stew
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Chipotle Black Bean and Yam Stew
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Ingredients
Servings:
Instructions
  1. Heat a large 6 or 8-quart pot over medium heat. Add coconut oil then add onions and saute for 5 to 7 minutes. Then add the spices, salt, yams, and garlic and saute a minute or two more. Add the black beans and water (or bean cooking liquid). Simmer uncovered for 10 to 15 minutes or until yams are barely tender but not yet cooked. Timing will depend on what size you dice your yams. Add the diced peppers and simmer for 10 minutes more. Taste and adjust salt and spices if necessary. Remove from heat and add lime juice. Top with Cabbage slaw and serve with pumpkin cornbread.
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Pasta with Pesto, Chicken and Broccoli

Pasta with Pesto, Chicken and Broccoli
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Pasta with Pesto, Chicken and Broccoli
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Ingredients
Servings:
Instructions
  1. Cook pasta according to package directions. While pasta is cooking, cut chicken into bite-sized pieces and cook in a frying pan over medium heat with a little coconut or olive oil. Set aside when thoroughly cooked. When pasta is a couple of minutes away from being finished, add broccoli in on top of cooking pasta and put the lid on. After a couple of minutes drain the cooked pasta and steamed broccoli and put in large bowl. Add pesto and chicken. Stir well. Enjoy.
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Slow-cooked Lamb with Garlic, Lemon & Rosemary

Slow-cooked Lamb with Garlic, Lemon & Rosemary
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Slow-cooked Lamb with Garlic, Lemon & Rosemary
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Ingredients
Servings:
Instructions
  1. On a chopping board, pat the lamb dry with paper towels. Finely grate half the zest off the lemon and grind into a paste with the garlic, rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, let it sit on the countertop for half an hour or so, or refrigerate for a few hours or overnight.
  2. Put the lamb into the CrockPot. Add about half a cup of liquid. Squeeze the juice of the lemon over top. Cover and cook on low for 6-8 hours.
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Quinoa-Salmon Burgers with Yam Fries

Quinoa-Salmon Burgers with Yam Fries
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Quinoa-Salmon Burgers with Yam Fries
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Ingredients
Quinoa-Salmon Burgers
Yam Fries
  • 4 to 5 large yams peeled
Servings:
Instructions
Quinoa-Salmon Burgers
  1. Put all ingredients except the salmon and quinoa in a food processor and pulse until finely minced. Add the salmon and quinoa and pulse again until well mixed. Form into patties and place onto a plate.
  2. Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of coconut oil and place a few patties in the skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook. If your pan is not quite heated it will take about 5 minutes per side and they may stick a little. Source: www.NourishingMeals.com
Yam Fries
  1. On a chopping board, cut yams into fries, toss in olive oil, sea salt, and black pepper. Roast @ 375 on a large cookie sheet (don't crowd them) until done (15-20 minutes).
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whole Roasted Chicken, Mashed Yams & Gluten Free Gravy

whole Roasted Chicken, Mashed Yams & Gluten Free Gravy
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whole Roasted Chicken, Mashed Yams & Gluten Free Gravy
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Ingredients
Roasted Chicken
Mashed Yams
  • 5 to 10 large yams scrubbed well
Gluten Free Gravy
Servings:
Instructions
Roasted Chicken
  1. Put the rosemary sprigs and Herbamare into the cavity of the chicken. Stuff the garlic gloves under the skin of the breasts.
  2. Mix the tobasco with the Veganase and rub over the whole chicken.
  3. Cook at 325˚F for 2 ½ to 3 hours (1/2 hour for every pound).
Mashed Yams
  1. Dice the yams, leaving the skins on, and boil until tender, 30-45 mins,
  2. drain, add 2 Tbsp Earth Balance spread, ¼ cup homemade almond milk and 1 tsp Herbamare. Mash together.
Gluten Free Gravy
  1. Wisk the Arrowroot together with the cold water until a paste is formed. Add to the cooking juices and heat in a saucepan, stirring continuously and patiently until the sauce thickens, at least 5 minutes. The more cooking juices you use, the thinner your gravy will be.
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Romaine Lettuce wraps with Shrimp Avocado and Mango Salad

Romaine Lettuce wraps with Shrimp Avocado and Mango Salad
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Romaine Lettuce wraps with Shrimp Avocado and Mango Salad
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Ingredients
Salad
Dressing
Servings:
Instructions
  1. Combine all of the ingredients except the romaine in a medium bowl.
  2. Add the dressing. Scoop onto lettuce leaves and wrap up like a taco. Enjoy.
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Grilled Salmon, Vegetable and Arugula Salad

Grilled Salmon, Vegetable and Arugula Salad
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Grilled Salmon, Vegetable and Arugula Salad
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Ingredients
Servings:
Instructions
  1. Heat the grill. Brush salmon with 1 Tbsp of the vinaigrette. Place salmon, zucchini and onion on grill. Grill 3-4 minutes on each side until salmon is done and vegetables are tender, adding tomatoes to the rack after 2 minutes. Cook tomatoes 2 minutes on each side. Cut salmon crosswise into thin slices; coarsely chop zucchini, and cut tomato halves into wedges. Place 1 ½ cups arugula on each of 4 plates. Divide salmon and vegetables evenly among servings. Top with feta and vinaigrette. Serves 4.
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Grilled Rosemary Chicken with Tomato-Avocado Salsa

Grilled Rosemary Chicken with Tomato-Avocado Salsa
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*Make the salsa after you take the chicken off the grill
Grilled Rosemary Chicken with Tomato-Avocado Salsa
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*Make the salsa after you take the chicken off the grill
Ingredients
Grilled Chicken
Tomato-Avocado Salsa
Servings:
Instructions
Grilled Chicken
  1. Combine first 4 ingredients in a large bowl. Sprinkle chicken with salt and pepper, and add to the bowl. Marinate in the refrigerator 30 minutes to 2 hours. Heat grill. Remove chicken from marinade, discarding marinade. Grill 3 minutes on each side or until done. Serve with the Tomato-Avocado salsa.
Tomato-Avocado Salsa
  1. Combine first 4 ingredients in a large bowl, stirring with a wisk. Add remaining ingredients and stir gently.
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Grilled Lamb Chops with Cherry Pomegranate Sauce

Grilled Lamb Chops with Cherry Pomegranate Sauce
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Grilled Lamb Chops with Cherry Pomegranate Sauce
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Ingredients
Servings:
Instructions
  1. Pre-heat grill. Sprinkle lamb with salt and pepper, set aside. Dissolve Arrowroot in cold water until it dissolves. Put Arrowroot mixture in a saucepan with pomegranate juice, honey or agave and cherries; simmer until sauce is slightly thick. Remove from heat; stir in the thyme. Grill lamb 5 minutes per side or until desired degree of doneness. Serve sauce with lamb.
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Ginger Plum Chicken with Mushrooms, Broccoli and Soba Noodles

Ginger Plum Chicken with Mushrooms, Broccoli and Soba Noodles
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Ginger Plum Chicken with Mushrooms, Broccoli and Soba Noodles
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Ingredients
Servings:
Instructions
  1. Bring a medium sized saucepan full of water to boil. Cook soba noodles according to package directions. Meanwhile, sprinkle chicken with salt and pepper. Heat oil in large frying pan over medium-high heat. Add chicken, cook 4-5 minutes on each side or until browned. Add plums, honey, mushrooms, broccoli, ginger and garlic. Reduce heat and cook, uncovered, stirring well, for 7 minutes or until chicken is done and plums have turned syrupy. Serve over soba noodles. Sprinkle chopped garlic scapes over top if desired.
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