One Pot Wonder Tomato Basil Zucchini Pasta
In a small food processor or high-speed blender, combine olive oil, garlic, brazil nuts, nutritional yeast, sea salt, Italian seasoning and red pepper. Pulse until the consistency of pesto sauce. Transfer sauce to a large pot. Add spiralized zucchini “noodles,” mushrooms and tomatoes. Cook on stovetop over high heat, tossing every 3-5 minutes with tongs, until the noodles […]
Mango Chicken/Cauliflower Curry
Serves: 4 1. In a medium sized pan, fry the onion and pepper until soft. 2. Add the ginger, garlic, curry powder, cumin and turmeric and fry for a minute or two to release the flavours. 3. Add the coconut milk. 4. Blend half the mango cubes using a stick blender to create a smooth […]
Mango Chicken Curry
Paste: In your blender or food processor, add the all the paste ingredients except the yogurt. Blend ingredients into a paste then add the yogurt and mix well. Marinate the chicken in half of the paste and refrigerate for 2 hours. Curry: Place a large saucepan over high heat and add the oil, cardamom pods […]
Zucchini Noodle Chicken Alfredo
Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid. Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about […]
Homemade Pomegranate Vinaigrette Dressing
Put all ingredients in your Vitamix (or other high-powered blender). Blend on low speed and gradually increase to high. Continue blending on high for 30-60 seconds or until your dressing is smooth and all pomegranate seeds have been blended. Servings: 1 1/2 cups dressing Sourced from: joyfoodsunshine.com
Romesco Garlic Shrimp with Zucchini Noodles
PEEL the zucchini with a regular peeler. Then, using a julienne peeler, make long slices along one side of each zucchini until you get down to the seeded core. Rotate the zucchini and continue to peel until you’ve done all four sides. (If you have a spiral slicer, you can use that instead of a […]
Southwestern Stuffed Zucchini Boats
Preheat oven to 400 degrees. Using a large baking dish, add zucchini halves flesh side up, and lightly brush the tops with olive oil (should use about 1/2 tablespoon oil total). Place into oven and bake for 20-25 minutes. While the zucchini is cooking, add the remaining 1/2 tablespoon olive oil to a skillet, and add red […]
Vegan Creamy Zucchini Soup
Heat oil in a pot over medium heat and add onions and garlic. Cook for a few minutes until soft. Add zucchini and cook for a few minutes until softened. Add vegetable stock and salt to taste. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and in batch blend […]
Paleo Chicken Alfredo with Spaghetti Squash
Serves: 6 Cashew Alfredo Sauce: 1. In a high-speed blender, combine all ingredients. Blend until completely smooth. Sauce should be warm by the end of blending, if not, transfer it to a saucepan to heat before serving. Spaghetti Squash and Chicken: 1. Preheat your oven to 400°F and line a baking sheet with parchment paper. […]
Mango Chicken Lettuce Wraps
In a large skillet, heat the oil over medium heat. Add in the chicken and top with the turmeric, garlic powder and cayenne. Cook until the chicken is done on the outside and just beginning to brown (it doesn’t need to be cooked all the way through just yet). This will take about 5 minutes. […]