Avocado Pesto Zucchini Zoodles

Avocado Pesto Zucchini Zoodles 1.5 oz or 1 cup basil ¼ cup sliced almonds 1 teaspoon lemon zest 1 garlic clove 3 tablespoons of parmesan cheese 1 avocado ¼ cup extra virgin olive oil 2 tablespoons water ½ teaspoon kosher salt 2 medium-sized organic zucchinis 2 tablespoons extra virgin olive oil With a julienne peeler […]

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Chickpea Salad

Chickpea Salad 1 can organic BPA free chickpeas, drained ¼ cup red onion, small diced 1 small English cucumber, small diced ¼ cup red pepper, small diced ¼ cup yellow bell pepper, small diced ¼ cup fresh parsley, chopped 2 tbsp. crumbled feta cheese Dressing ¼ cup extra virgin olive oil 3 tablespoons red wine […]

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Vegetable Ribbon Salad

  ½ cup thawed frozen peas 1 ear of corn, or ½ cup of thawed frozen corn 1 large carrot, sliced in ribbons 1 large zucchini, sliced in ribbons 1 yellow squash, sliced in ribbons ½ small red onion, thinly sliced ½ cup grape tomatoes, halved 1 red pepper, julienned 2 bags of mixed organic […]

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Cajun Roasted Chickpeas

Course Snack Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 4 People Author Chef Rhadia Ingredients 1 15- ounce can chickpeas drained and dried 1 Tbsp avocado or olive oil 1-1/4 tsp Cajun/Creole seasoning I used Tony Chachere’s Creole Seasoning Instructions Preheat oven to 375 degrees. Drain chickpeas well. Once […]

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Hummus & Ginger Peanut Dip

Course Snack Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 4 people Ingredients Hummus 1 15-ounce can chickpeas, drained ¼ cup fresh lemon juice 1 large lemon ¼ cup tahini 1 small garlic clove minced 2 tablespoons extra-virgin olive oil ½ teaspoon ground cumin Salt to taste 2 to 3 […]

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Buffalo Cauliflower

Course Snack Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 people Ingredients 1 cup all-purpose flour 1 tsp. garlic powder 1 tsp. salt 1 tsp. paprika 1 tsp. onion powder ¾ cup water 1 cup milk 1 head cauliflower cut into florets Franks Red Hot Buffalo Wing Sauce Instructions […]

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