Current Recipes
Chicken and Veggie Stir Fry
- Heat a stir fry pan over high heat and add some oil.
- Cook the chicken until it's golden on all sides in batches so as not to overcrowd the pan.
- For the tofu, make sure the oil is hot and add the tofu and brown on all sides (about 10 minutes).
- Remove and add the veggies and salt and pepper and cook for about 3-4 minutes.
- Add back all the chicken or tofu to the pan and add the sauce.
- 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.
Tacos
- For the Chicken: Cook the chicken in a saute pan over medium high heat till lightly browned on all sides.
- 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.
- For the Tofu: Sauté the tofu in a stir fry skillet for 4 minutes per side.
- 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
- 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.
- Add the spice mix and stir. Cook for another 30-60 seconds or until the spices are fragrant.
- Add the remaining ingredients except for the chick peas, the cilantro, and the rice.
- Bring the mixture to a boil and then reduce it to a simmer. Cook covered for about 30 minutes, stirring occasionally.
- 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.
- Serve hot, topped with cilantro over the heated rice.