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Chicken and Veggie Stir Fry

  1. Heat a stir fry pan over high heat and add some oil.
  2. Cook the chicken until it's golden on all sides in batches so as not to overcrowd the pan.
  3. For the tofu, make sure the oil is hot and add the tofu and brown on all sides (about 10 minutes).
  4. Remove and add the veggies and salt and pepper and cook for about 3-4 minutes. 
  5. Add back all the chicken or tofu to the pan and add the sauce.
  6. Heat the rice or cook the cauliflower rice for 3-4 minutes.


Salmon Patties 

In a non stick pan coated with a little oil over medium high heat , cook the patties on each side for 4 minutes or lightly golden . 

Serve with a dollop of dip over top. 



  1. For the Chicken: Cook the chicken in a saute pan over medium high heat till lightly browned on all sides. 
  2. For the Shrimp: Grill the shrimp on the BBQ for 3 minutes per side or until it turns pink or in a saute pan for 3 minutes per side. 
  3. For the Tofu: Sauté the tofu in a stir fry skillet for 4 minutes per side.
  4. Heat the tortilla in a dry skillet for 20 seconds per side. Add the protein and top with coleslaw and salsa. 


Moroccan Stew served with Jasmine Rice


  1. In a large soup pot, sauce pan or Dutch oven, heat some coconut or olive oil over medium heat. Add the veggies and brown for about 5 minutes.
  2. Add the spice mix and stir. Cook for another 30-60 seconds or until the spices are fragrant.
  3. Add the remaining ingredients except for the chick peas, the cilantro, and the rice. 
  4. Bring the mixture to a boil and then reduce it to a simmer. Cook covered for about 30 minutes, stirring occasionally.
  5. Remove the cover and add the chickpeas and cook uncovered, stirring occasionally, for about 15 more minutes or until all of the vegetables are cooked through. 
  6. Serve hot, topped with cilantro over the heated rice.