Vegan Eggplant Curry

Vegan Eggplant Curry

INGREDIENTS 1 Tbsp olive oil 1 large onion, chopped 1 cup bell pepper, chopped 1 medium eggplant, cubed 1/2 cup coconut milk, light  ½ (4 oz ) cup water 1 Tbsp almond butter, smooth, not salted 4 Tbs yellow curry paste Pinch salt and black pepper 1 tsp smoked paprika 2 tsp cumin 1 cup (240-255g), tofu, firm or extra firm, cubed 2 cloves garlic, minced INSTRUCTIONS Preheat deep pot with oil. Add onions, bell pepper, and eggplant, and fry for 2 minutes. Add coconut milk, water, almond butter, yellow curry paste, salt, pepper, smoked paprika and cumin. Cover the pot and cook on low -medium heat for 10 minutes stir occasionally. Finally, add tofu and garlic and cook for 2-3 more minutes. Eggplant should be done, but not mushy at this point. Serve in bowls or over rice on plates. Garnish with fresh cilantro

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Vegan Eggplant Curry

INGREDIENTS 1 Tbsp olive oil 1 large onion, chopped 1 cup bell pepper, chopped 1 medium eggplant, cubed 1/2 cup coconut milk, light  ½ (4 oz ) cup water 1 Tbsp almond butter, smooth, not salted 4 Tbs yellow curry paste Pinch salt and black pepper 1 tsp smoked paprika...

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Spicy Tomato Beef Soup

Spicy Tomato Beef Soup

INGREDIENTS 4 Tbsp olive oil 2 large beets (8oz/230g), shredded very thin 2 tsp apple cider vinegar 3L water 2-3 large potatoes, diced ½ tsp salt ½ tsp black pepper 2 bay leafs 1 Tbsp Huy Fong Sriracha Hot Chili Sauce 2 Tbsp white miso paste 500g (17oz) beef, ground 1 large onion, diced 1 large sweet pepper, sliced thin 2-3 celery stalk, sliced very thin 4 Tbsp tomato paste 300g (10oz) Napa cabbage, shredded very thin ¼ heaping cup (40g) Kimchi, chopped Handful of fresh scallions INSTRUCTIONS Preheat a frying pan, pour 2 tbsp. tablespoons of olive oil. Add the beets and vinegar. Fry, occasionally stirring, over medium heat for 2-3 minutes. Bring water to boil and transfer the beets from the pan into water. Then add potatoes, salt, black pepper, bay leafs, chili sauce, and miso paste. Bring soup to boil and simmer on low heat, covered for 12-15 minutes. Preheat a frying pan with oil. Add beef, onions, bell pepper, and celery. Fry, stirring occasionally, over medium heat for 8-10 minutes. Add tomato paste. Cook for 2 more minutes. Transfer the mixture into the soup, and Napa cabbage. Cook the soup, covered for 10-12 minutes. Remove from heat, add Kimchi. Let it seat for 8-10 minutes before serving. Add salt and pepper to taste if needed. Top with fresh scallions before serving

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Spicy Tomato Beef Soup

INGREDIENTS 4 Tbsp olive oil 2 large beets (8oz/230g), shredded very thin 2 tsp apple cider vinegar 3L water 2-3 large potatoes, diced ½ tsp salt ½ tsp black pepper 2 bay leafs 1 Tbsp Huy Fong Sriracha Hot Chili Sauce 2 Tbsp white miso paste 500g (17oz) beef, ground...

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Grilled Lamb Chops with Cucumber Salad

Grilled Lamb Chops with Cucumber Salad

INGREDIENTS For the salad 2 large cucumbers, sliced 4 tomatoes, sliced 2 tsp fresh mint, chopped 5 Tbsps Greek yogurt Salt to taste For the chops 1 garlic clove 1 tsp fresh rosemary leaves ½ tsp fresh thyme leaves Pinch sea salt Pinch fine black pepper 1 Tbsp olive oil 2 tsp soy sauce 4 lamb chops (4oz or 113g each) INSTRUCTIONS For the salad: Combine all ingredients, place into the refrigerator, covered until chops are ready. For the chops: In a mortar and pestle, crush garlic, rosemary, and thyme. Add salt and olive oil. Whisk together. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes. Heat a grill pan over high heat. Add the chops, and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium. Serve with cucumber salad on a side.

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Grilled Lamb Chops with Cucumber Salad

INGREDIENTS For the salad 2 large cucumbers, sliced 4 tomatoes, sliced 2 tsp fresh mint, chopped 5 Tbsps Greek yogurt Salt to taste For the chops 1 garlic clove 1 tsp fresh rosemary leaves ½ tsp fresh thyme leaves Pinch sea salt Pinch fine black pepper 1 Tbsp olive oil...

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Grilled Ahi Tuna Over Mashed Cauliflower

Grilled Ahi Tuna Over Mashed Cauliflower

This savory ahi tuna is served with a side of creamy mashed cauliflower for a filling dinner with 40 grams of protein INGREDIENTS Cauliflower (45.1%) Tuna (32.1%) ( Fish) Romaine & Spring Mix (19.2%) [romaine Lettuce, Green Leaf Lettuce, Green Oak Lettuce, Green Tango Lettuce, Red Leaf Lettuce, Red Romaine Lettuce, Red Oak Lettuce, Lollo Rossa Lettuce, Mizuna, Arugula, Tatsoi, Frisee, Endive, Green Chard, Red Chard, Radicchio] Lemon juice (1.7%), Olive Oil (1.4%) Capers (0.49%) INSTRUCTIONS Fill a large pot of water with 2 inches water, place a steamer basket on top and bring water to a boil. Add cauliflower, cover and steam until very tender, 8 to 10 minutes. Transfer cauliflower to a food processor and the steaming water to a measuring cup. Add 1 tablespoon oil and puree, adding reserved cooking liquid, 1 tablespoon at a time until smooth. While the cauliflower is steaming, heat grill or grill pan on medium high. In a small bowl, combine, lemon juice, remaining tablespoon oil, capers and pinch each salt and pepper. Arrange greens on platter. Lightly oil grill. Season tuna with 1/4 teaspoon salt and 1/2 teaspoon pepper, grill until charred, 1 1/2 minutes per side; transfer to a cutting board and let rest at least 3 minutes before slicing. Spoon cauliflower on top of greens and sliced tuna on top of that, then spoon the vinaigrette over the top

Grilled Ahi Tuna Over Mashed Cauliflower

This savory ahi tuna is served with a side of creamy mashed cauliflower for a filling dinner with 40 grams of protein INGREDIENTS Cauliflower (45.1%) Tuna (32.1%) ( Fish) Romaine & Spring Mix (19.2%) [romaine Lettuce, Green Leaf Lettuce, Green Oak Lettuce, Green Tango Lettuce, Red Leaf Lettuce, Red Romaine...

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Classic Deviled Eggs with Salad

Classic Deviled Eggs with Salad

INGREDIENTS 6 hardboiled eggs, peeled, cold 1 Tbsp mayo, light 2 tsp Dijon mustard 1 tsp lemon juice For the egg topping 1 scallions, chopped Dash of smoked paprika For the salad 2 strips of cooked turkey bacon (or rashers) cut into tiny pieces 1 cup lettuce, chopped 1 average tomato, sliced 2 Tbsp Ranch dressing INSTRUCTIONS Slice each egg in half lengthwise. Pop the yolk out and put them into medium bowl. Sprinkle the yolk with salt and pepper to taste, then add mayo, lemon juice and mustard. Mash with fork and mix until it becomes a relatively smooth paste. Arrange the whites on a plate and spoon the yolk mixture back into each hole. Pile the filling high. Sprinkle with scallions and paprika. In a serving bowl, arrange all ingredients for the salad, drizzle with ranch dressing. Put the eggs on a top and serve with salad

Classic Deviled Eggs with Salad

INGREDIENTS 6 hardboiled eggs, peeled, cold 1 Tbsp mayo, light 2 tsp Dijon mustard 1 tsp lemon juice For the egg topping 1 scallions, chopped Dash of smoked paprika For the salad 2 strips of cooked turkey bacon (or rashers) cut into tiny pieces 1 cup lettuce, chopped 1 average...

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Baked Marinara Meatballs over Shirataki Noodles

Baked Marinara Meatballs over Shirataki Noodles

Juicy meatballs served with traditional Shirataki Noodles INGREDIENTS For the meatballs 880g lean ground beef 3 garlic cloves, minced 2 teaspoons onion powder 2 Tablespoons soy sauce 1/2 teaspoon white pepper 1 cm fresh ginger, minced 1 teaspoons honey 1 large egg 80g (3/4cup) breadcrumbs 140ml lukewarm water For the shirataki 6 pack 270g Shirataki noodles 1 Tbsp mayo Pinch sea salt For the sauce 1 tablespoons olive oil 1 small onion, chopped very fine 2 cloves garlic, minced 500-600g can crushed tomatoes ½ tsp Huy Fong Sriracha Hot Chili Sauce Pinch salt INSTRUCTIONS Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper and set it aside. In a large bowl, combine ground meat, garlic, onion powder, soy sauce, white pepper, ginger, honey, egg, and breadcrumbs. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here, or it'll make the meatballs tough. The mixture should be very moist but still, hold its shape when rolled into meatballs. Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. Place the baking sheet in the oven to bake for 12 to 15 minutes, or until they're cooked through. While the meatballs bake, make the sauce and Shirataki. Heat oil in a large pan over medium-low heat. Add onion and cook for a few minutes. Next, add garlic andsauté for 30 seconds, or until the garlic is golden and fragrant. Add in the crushed tomatoes, chili sauce, andpinch of sea salt. Simmer the sauce for 15-20 minutes, stirring occasionally. Prepare the noodles according to the package instruction. Rinse them with cold water, place into a bowl, addmayo and salt, set them aside. Add noodles to the sauce, mix well, and adjust the salt and pepper if needed Top with meatballs  

Baked Marinara Meatballs over Shirataki Noodles

Juicy meatballs served with traditional Shirataki Noodles INGREDIENTS For the meatballs 880g lean ground beef 3 garlic cloves, minced 2 teaspoons onion powder 2 Tablespoons soy sauce 1/2 teaspoon white pepper 1 cm fresh ginger, minced 1 teaspoons honey 1 large egg 80g (3/4cup) breadcrumbs 140ml lukewarm water For the...

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