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Healthy Living and Lifestyle - With the weather beginning to cool down, you're going to need a little something to warm you right back up�and these fall cocktails will do just the trick. (And with the holidays coming up, you deserve a sip of something a little stronger to help you unwind a bit!) Every one of these fall drinks is infused with your favorite flavors of autumn, including creamy pumpkin and crisp apple. (Oh, and this list has a few fall sangrias too for all the wine lovers). 

Although these recipes can be made whenever you need a tasty nightcap, they'd also be great served at a special occasion, such as a fall dinner party, a Halloween bash, or Thanksgiving dinner. Of course, you'll want something delicious to go along with these concoctions, so we recommend sipping these drinks with an autumn-inspired dinner or fall dessert. Although these libations look plenty impressive, they're actually pretty easy to mix up, so you'll be sitting back, relaxing, and enjoying these drinks in no time. However, once you make these delicious drinks, you'll be recruited to be the bartender at every future event. Scroll through this list of handcrafted cocktails to find your new favorite fall recipe. Cheers! 

The perfect fall drink! This apple cider recipe is made with fresh apples, oranges, and pomegranates for a delicious way to usher in fall. via @almostsupermom1

The perfect fall drink! This apple cider recipe is made with fresh apples, oranges, and pomegranates for a delicious way to usher in fall. via @almostsupermom1

Ingredients
  • 8 cups of water
  • 4 honeycrisp apples
  • 1 pear ( I used a Bartlett pear)
  • 1 orange, sliced
  • 4 cinnamon sticks
  • 2 tbsp mulling spices
  • 1/4 pomegranate seeds
Instructions
  1. Core and slice the apples into quarters
  2. Slice the orange into thin slices
  3. Combine all ingredients in the bowl of your Crock-Pot slow cooker
November 08, 2019 No komentar

This vegetarian Mushroom Strogranoff recipe is easy to make in about 30 minutes, and it's so savory and delicious. Serve it over egg noodles, traditional pasta, or whatever sounds good to you! | Gimme Some Oven #stroganoff #vegetarian #mushrooms #dinnerrecipe
This vegetarian Mushroom Strogranoff recipe is easy to make in about 30 minutes, and it's so savory and delicious. Serve it over egg noodles, traditional pasta, or whatever sounds good to you! | Gimme Some Oven #stroganoff #vegetarian #mushrooms #dinnerrecipe

INGREDIENTS:

  • 1 pound wide egg noodles
  • 3 tablespoons butter, divided
  • 1 small white onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 pound baby bella mushrooms*
  • 1/2 cup dry white wine
  • 1.5 cups vegetable stock
  • 1 tablespoon Worcestershire sauce (here is a vegetarian brand)
  • 3 1/2 tablespoons flour
  • 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/2 cup plain Greek yogurt or light sour cream
  • Kosher salt and freshly-cracked black pepper
  • optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper

DIRECTIONS:

  1. Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
  2. Melt 1 tablespoon butter in a large saut� pan over medium-high heat.  Add onions and saut� for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue saut�ing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
  3. Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.
Oktober 24, 2019 No komentar

This Spicy Cauliflower Power Bowl is so easy to throw together, super flavorful, and is naturally dairy free and gluten free!
This Spicy Cauliflower Power Bowl is so easy to throw together, super flavorful, and is naturally dairy free and gluten free!

Ingredients

  • head of cauliflower, chopped into florets
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1/3 cup Frank's Red Hot Sauce
  • 3 tablespoons sriracha
  • 1 tablespoon butter (vegan or regular)
  • 3 tablespoons coconut milk (I used light)
  • 1 cup quinoa, dry
  • 2 cups water
  • 1 medium yellow onion, diced
  • 1 tablespoon olive oil
  • 1 cup kale, steamed or saut�ed
  • 1 1/2 cup chickpeas, cooked or canned
  • 1 avocado, diced
  • chopped parsley to garnish

Directions

  1. Preheat the oven to 400 degrees F. Chop one head of cauliflower into florets and drizzle with one tbsp of olive oil, salt, and pepper. Spread evenly over a baking sheet and roast for 30 minutes, tossing once or twice throughout.
  2. for the quinoa
  3. In the meantime, cook your quinoa. Boil 2 cups of water with 1 cup of dry quinoa, then turn down to a simmer and cover. Cook for 15-20 minutes, or until all the water is gone and the quinoa is fluffy. You can also steam or saut� your kale a this time. for the saucIn a small sauce pan, whisk together Frank's Red Hot, sriracha, butter, and coconut milk over medium heat. Once the butter is melted and the sauce is hot, turn off heat and set aside. In a large skillet, drizzle 1 tbsp of olive oil and add in diced yellow onion. Cook for 5-6 minutes, or until onion is translucent. Add in roasted cauliflower and top with the spicy sauce. Mix to coat all the cauliflower and onion in the sauce.
Oktober 24, 2019 No komentar

Buffalo Cauliflower Bites Recipe AD
Buffalo Cauliflower Bites Recipe AD

INGREDIENTS

  • 1 large head of cauliflower, stem and core removed and broken into florets
  • 1/2 cup flour
  • salt and pepper to taste
  • cooking spray
  • 2/3 cup buffalo wing sauce or more to taste
  • 1 tablespoon melted butter
  • 1/2 teaspoon honey
  • 1 cup Marzetti� Ranch Veggie Dip
  • optional: carrot and celery sticks

INSTRUCTIONS

  1. Preheat the oven to 450 degrees. Line a sheet pan with foil and coat with cooking spray.
  2. In a large bowl, whisk together the flour with 1/2 cup water and salt and pepper to taste. Add the cauliflower florets to the flour mixture and toss to coat.
  3. Place the cauliflower florets in a single layer on the baking sheet; season to taste with salt and pepper.
Oktober 24, 2019 No komentar



Mexican Vegan Burrito Bowl Mason Jar Salad Recipe - Chipotle Style! | MelanieCooks.com
Mexican Vegan Burrito Bowl Mason Jar Salad Recipe - Chipotle Style! | MelanieCooks.com

Ingredients

  • 2 cups cooked brown rice (or you can use white)
  • 1 can (14 oz) black beans
  • 1 onion, sliced
  • 2 green peppers
  • 1 can corn
  • 2 avocados
  • � lime
  • 1 jar (8 oz) salsa
  • 2 cups lettuce (optional)
  • 1 tbsp oil

Instructions

  1. Heat the oil in a non-stick frying pan over medium-high heat.
  2. Add the onion and green pepper slices and cook, stirring every minute, for 5 minutes.
  3. Remove the onion and pepper slices from the frying pan and let them cool completely before adding to the mason jars.
Oktober 23, 2019 No komentar

Zucchini Nacho Chips, low carb chips, healthy chips, Weight Watcher chips, diet chips
Zucchini Nacho Chips, low carb chips, healthy chips, Weight Watcher chips, diet chips

Ingredients
  • 1 large zucchini
  • 1 TBS "healthified" taco seasoning
  • Coconut Oil for frying
Instructions
  1. Cut the zucchini into thin strips using a mandolin (click HERE to find the one I used.)
  2. Place slices in colander over the sink and sprinkle with lots of salt. Let sit for 5 minutes then press out water.
  3. Heat the oil in a fryer or pan to 350 degrees F.
Oktober 23, 2019 No komentar

This Chicken and Rice Soup is an easy, healthy soup recipe that's perfect for chilly days! It's loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess. #chicken #soup #recipe #cooking #spendwithpennies #easysoup #chickendandrice
This Chicken and Rice Soup is an easy, healthy soup recipe that's perfect for chilly days! It's loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess. #chicken #soup #recipe #cooking #spendwithpennies #easysoup #chickendandrice

Ingredients

  • 1 tablespoon oil
  • 1 onion minced
  • 3 large carrots peeled and diced
  • 1 stalk celery diced
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 5 cups low sodium chicken broth
  • 2 chicken breasts
  • 1 cup brown rice
  • 1 cup evaporated milk
  • avatarFollow Spend with Pennies on Pinterest

Instructions

  1. In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
  2. Add garlic, parsley and thyme and cook 1 minute.
  3. Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.
Oktober 23, 2019 No komentar

Budget friendly & delicious vegan taco casserole recipe
Budget friendly & delicious vegan taco casserole recipe

INGREDIENTS

  • 1 medium onion, chopped
  • 7 cloves of garlic, finely chopped or minced
  • 1 1/2 teaspoon chili powder
  • 2 teaspoons cumin
  • 1 1/2 teaspoon basil
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 (15 oz) can of black beans, drained
  • 1 (15 oz) can of great northern beans, drained
  • 1/2 cup nutritional yeast
  • 2 1/2 cups chunky salsa (I used medium heat)
  • 14 oz organic yellow tortilla corn chips, plus more for serving
  • Lime juice for topping

INSTRUCTIONS

  1. Combine onion, garlic, olive oil, chili powder, cumin, basil, cayenne, smoked paprika, sea salt, and pepper in a skillet and cook on medium heat for 5-10 minutes, or until onion is translucent and starts to brown
  2. Add black and great northern beans to onion mixture and stir well
  3. Using a 13 by 9 glass baking dish, first put down a layer of tortilla chips to cover the bottom of the pan.
Oktober 23, 2019 No komentar

White Bean Artichoke Basil Toasts - a tangy, fresh 10 minute artichoke and basil salad loaded on whole wheat toast. Vegan.
White Bean Artichoke Basil Toasts - a tangy, fresh 10 minute artichoke and basil salad loaded on whole wheat toast. Vegan.

INGREDIENTS

  • 1 clove garlic
  • 1 14-ounce can chickpeas or white beans, rinsed and drained
  • a handful of fresh basil
  • juice of one lemon (or two, if you love tangy like me!)
  • a generous drizzle of good quality olive oil
  • salt and pepper to taste
  • 1 heaping cup canned or jarred artichoke hearts, drained
  • about 2 cups fresh baby spinach or other greens
  • 10 small pieces of whole wheat bread, toasted

INSTRUCTIONS

  1. Pulse the garlic and chickpeas and about half of the basil in a food processor until finely minced and crumbly (see picture in post).
  2. Cut the remaining basil into ribbons and chop the artichokes. Toss the chickpea mixture with the lemon, basil, olive oil, salt and pepper, and artichoke hearts. Taste and adjust to your liking.
  3. Add the spinach or greens just before serving. Serve on the toasted bread. You can also serve this with chips or in a wrap� endless possibilities, really.
Oktober 23, 2019 No komentar

This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed�
This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed�

INGREDIENTS

  • 2 tablespoons coconut oil
  • 1 tablespoon each: cumin seeds and coriander seeds
  • 1 head of garlic, chopped (10�12 cloves)
  • 1 � 28-ounce can of crushed tomatoes
  • 2 tablespoons ginger, chopped
  • 1 tablespoon turmeric
  • 2 teaspoons sea salt
  • 1 cup dried brown lentils
  • Optional: 1-2 teaspoons cayenne powder
  • 1 � 15-ounce can coconut milk
  • A few handfuls of cherry tomatoes
  • 1 cup chopped cilantro

INSTRUCTIONS

  1. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
  2. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and 3 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 � 1 cup of water.
  3. Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.


Oktober 22, 2019 No komentar

A creamy spicy sun dried tomato sauce that's simple and quick to make. Uses simple ingredients which makes it perfect for a weeknight dinner. Vegan and gluten free when using your favourite gluten�
A creamy spicy sun dried tomato sauce that's simple and quick to make. Uses simple ingredients which makes it perfect for a weeknight dinner. Vegan and gluten free when using your favourite gluten�

INGREDIENTS

  • 250g uncooked penne pasta
  • 1 tbsp + 1/2 tsp extra virgin olive oil
  • 4 to 5 garlic gloves, minced (2 tbsp)
  • 1 1/2 tbsp cornflour*
  • 2 cups unsweetened almond milk
  • 1/2 tsp salt + pepper to taste
  • 1/2 + 1/4 cup sun dried tomatoes (jarred in oil, with garlic and herbs included), drained from any oil
  • 1 tbsp nutritional yeast
  • 1 onion, diced
  • 1 tsp chilli flakes, or to taste
  • 1/2 tsp dried oregano
  • 2 to 3 big handfuls of rocket or baby spinach

INSTRUCTIONS

  1. Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
  2. Add 1 tbsp olive oil into a large frying pan over medium to high heat. When hot, add garlic and cook for 2 minutes or until lightly browned. Mix in cornflour and cook for a further minute. Add 1/2 tsp of salt and 1 cup of almond milk, making sure that the mixture is smooth besides the garlic. When it has thickened, add the remaining cup of almond milk. When it has thickened slightly (it will thicken further when blended), pour this into a blender.
  3. Add 1/2 cup sun dried tomatoes, nutritional yeast and 1/3 cup water to the blender and blend until smooth. Set aside.
Oktober 22, 2019 No komentar

A deliciously creamy risotto that is BURSTING with flavour
A deliciously creamy risotto that is BURSTING with flavour

Ingredients

  • For the roasted vegetables
  • 1 tbsp olive oil
  • 300 g cherry tomatoes
  • 2 red peppers
  • 1 large courgette, zucchini
  • A generous pinch of salt and pepper
  • For the risotto
  • 1 tbsp olive oil
  • 1 large red onion, diced
  • 3 garlic cloves, minced
  • 225 g risotto rice
  • 1 tbsp balsamic vinegar
  • 250 ml passata
  • 250 ml vegetable stock
  • Approx 6 sun-dried tomatoes, chopped into small chunks
  • A small bunch of fresh basil, torn
  • salt and pepper, to taste
  • Optional vegan parmesan or "nooch", to serve

Instructions

  1. To roast the vegetables
  2. Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
  3. Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat. Roast for 30 minutes.
Oktober 22, 2019 No komentar

These vegan Peanut Butter Jam Banana Bites are the healthiest snacks ever. Clean eating, kid-friendly and ready in 2 minutes! Yumm!
These vegan Peanut Butter Jam Banana Bites are the healthiest snacks ever. Clean eating, kid-friendly and ready in 2 minutes! Yumm!

Ingredients

  • 1 medium banana
  • 1 tbsp peanut butter
  • 1 tbsp jam

Instructions

  1. Slice the banana in half, then spread peanut butter and jam on each half.
  2. Place them back together, then cut your banana sandwich into small bite-sized pieces.
  3. Use a bamboo toothpick, so your "sandwich bites" don't fall apart.
Oktober 22, 2019 No komentar

Cajun Chicken Alfredo. This is hand's down the world's best pasta recipe! One of those restaurant copycat meals that is WAY better than the original. The flavor will keep you coming back for more again and again! A+++
Cajun Chicken Alfredo. This is hand's down the world's best pasta recipe! One of those restaurant copycat meals that is WAY better than the original. The flavor will keep you coming back for more again and again! A+++

Ingredients

  • 2 boneless skinless chicken breasts, cut into strips
  • 2 tsp Tony Chachere's creole seasoning
  • 2 tsp Hickory liquid smoke
  • 4 TBSP unsalted butter
  • 8 oz fresh mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 green onions, chopped
  • 3 cups heavy cream
  • 1/2 tsp dried basil
  • 1/2 tsp lemon pepper seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 cup grated parmesan cheese
  • 8 oz pasta measured dry, cooked al dente
  • parsley for garnish


Instructions

  1. Sprinkle raw Chicken strips with the cajun seasoning and liquid smoke. Melt butter in a large skillet over medium high heat. Add chicken strips and chicken for 5 minutes. Add the mushrooms, red and green bell peppers, and green onions. Cook for 3 more minutes, stirring every minute. Add cream and seasonings. Bring to a boil. Stir and reduce heat. Simmer for 20 minutes or until thickened, stirring occasionally. Remove from heat and stir in Parmesan cheese and garnish with parsley. Toss with noodles and serve
Oktober 22, 2019 No komentar

chicken fried rice | instant pot recipes | je n'ai vraiment pas aim�... personne n'a aim� dans la famille, manque de go�t :(
chicken fried rice | instant pot recipes | je n'ai vraiment pas aim�... personne n'a aim� dans la famille, manque de go�t :(

Ingredients

  • 3-4 tablepsoons vegetable oil
  • 2 large eggs, whisked to combine
  • 1 cup frozen peas
  • 2 boneless skinless chicken thighs, cut into bite size chunks
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 cup white basmati rice, rinsed and drained well
  • 1 cup (33% less sodium) chicken stock refer notes
  • 2 medium carrots, peeled and chopped into 1/4 inch cubes
  • 3 tablepsoons soy sauce (more or less as desired)
  • 1/2 teaspoon toasted sesame oil
  • ground black pepper to taste

Instructions

  1. Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Add eggs and scramble, remove on to a plate when done. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)
  2. Into the now empty pot (still in saute mode), add frozen peas. Saute, until thawed completely . The moisture from peas will help in loosening the eggs sticking to the bottom of the pan. Try scraping most of it. Transfer peas to the plate.  
  3. Add 1-2 tablespoons oil to the now empty instant pot, Add chicken in a single layer, cook undisturbed for 2 minutes. Stir around and then add chopped onions and garlic, cook (stirring occasionally) for another 2-3 minutes. Add rinsed and drained rice and saute for about 20 seconds and then stir in chicken stock and carrots. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you).
Oktober 22, 2019 No komentar

ONE PAN HEALTHY CHICKEN AND VEGGIES
ONE PAN HEALTHY CHICKEN AND VEGGIES

Ingredients

  • Chicken & Veggies
  • 1 small (~1 cup) sweet potato
  • 1 pound boneless skinless chicken breast
  • 1 and 3/4 cup assorted sweet bell peppers (I use about 8-10 miniature bell peppers)
  • 1 and 1/2 cups green beans
  • 2 heads (~3 and 1/2 cups) broccoli
  • Seasoning
  • 5 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1/2 teaspoon EACH onion powder, garlic powder, ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • Optional: 3/4 cup finely shredded cheese (colby jack, Mexican blend, cheddar, pepperjack)
  • Optional: fresh cilantro, fresh limes
  • Serve with or meal prep with cooked rice or quinoa

Instructions

  1. Preheat the oven to 425 degrees F and line a very large sheet pan with parchment paper and set aside.
  2. Prep the chicken and veggies: First, pierce the sweet potato with a fork a few times and place in the microwave for 5 minutes, flipping on the other side after 2.5 minutes. Remove and let cool for a minute. Peel off the skins and then chop into very small pieces (important they are small and that you first microwave for these to be cooked in time with everything else!)
  3. Chop the chicken into 1/2 inch pieces. Remove the stems and seeds and coarsely chop the peppers. Cut the beans in half. Coarsely chop the broccoli.
Oktober 22, 2019 No komentar

Thai turkey meal prep lettuce wraps make for an easy, low carb meal prep dinner or lunch. Prep the Thai peanut turkey filling ahead and serve on crunchy romaine lettuce leaves.
Thai turkey meal prep lettuce wraps make for an easy, low carb meal prep dinner or lunch. Prep the Thai peanut turkey filling ahead and serve on crunchy romaine lettuce leaves.

Ingredients

  • Sauce
  • 1/4 cup peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1 tablespoon lime juice
  • Filling
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon Thai red curry paste
  • 1 lb lean ground turkey
  • 1 cup carrots shredded
  • To serve
  • 7 oz Better Romaine Leaf
  • green onions to garnish
  • peanuts to garnish

Instructions

  1. Shake together all peanut sauce ingredients and set aside.
  2. Heat oil in a large pan and add the onions, garlic and Thai red curry paste. Stir until red curry paste is heated through and mixed in evenly with the onions (2-3 minutes).
  3. Add the ground turkey and cook, breaking it up with a spatula, for 5-7 minutes, until no pink remains and the turkey is cooked through.
Oktober 21, 2019 No komentar

Spicy Chicken and Sweet Potato Meal Prep Magic! 3 big sheet pans + 45 minutes = healthy meals for a week!
Spicy Chicken and Sweet Potato Meal Prep Magic! 3 big sheet pans + 45 minutes = healthy meals for a week!

INGREDIENTS

  • 2 lbs. boneless skinless chicken breasts, cut into small pieces
  • 3 tablespoons spicy seasoning mix*
  • a few tablespoons of olive oil
  • 3 sweet potatoes, peeled and diced
  • 5�6 cups broccoli florets (broccolini FTW)
  • coarse sea salt and freshly cracked pepper
  • avocado / hummus / lemon juice / chives / olive oil for serving

INSTRUCTIONS

  1. Preheat the oven to 425 degrees. Toss the chicken pieces with the spices and a quick stream of olive oil. Stir to combine; store in the fridge for about 30 minutes while you prep other ingredients.
  2. Arrange the vegetables on their own sheet pans (preferably ones with edges to catch drips, etc.). Drizzle with olive oil and sprinkle generously with salt. Arrange the chicken on a separate sheet pan.
  3. Bake all ingredients for 12-15 minutes. Remove the broccoli and chicken. Stir sweet potatoes and roast another 15 minutes or so.
Oktober 21, 2019 No komentar

White bean chicken chili prepared in a crockpot with whole roasted jalapenos, tender beans, corn, and lean chicken breast.
White bean chicken chili prepared in a crockpot with whole roasted jalapenos, tender beans, corn, and lean chicken breast.

Ingredients

  • 3 jalape�o peppers
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 1/2 cups yellow onion, 1/4-inch dice
  • 1 tablespoon cumin
  • 1 1/4 pound boneless skinless chicken breasts
  • 1 cup roasted green chilies, canned, divided
  • 2 1/2 cups white beans, (2-15 oz canned) drained
  • 1 cup unsalted chicken stock, divided
  • 1 1/2 cups corn, (15 ounces canned)
  • 1 1/4 teaspoons kosher salt, more as needed
  • 1/4 teaspoon black pepper

Instructions

  1. Line a small baking sheet with foil.
  2. Turn on broil setting on the oven.
  3. Evenly space out the three jalape�os on the sheet tray.
Oktober 21, 2019 No komentar

Lentil Shepherd's Pie! A rich, vegan lentil stew topped with homemade mashed potatoes.
Lentil Shepherd's Pie! A rich, vegan lentil stew topped with homemade mashed potatoes.


INGREDIENTS
  • 1 tablespoon olive oil
  • 1 cup chopped leeks (can substitute white onion)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 garlic cloves, chopped
  • 1 cup green (or brown) lentils
  • 3 cups vegetable broth (I love Pacific Foods low-sodium broth)
  • 2 bay leaves
  • 1 bundle fresh thyme
  • 1 stem fresh rosemary
  • 3 tablespoons tomato paste
  • 2 pounds yukon gold potatoes, chopped into 1� pieces
  • 1 teaspoon salt
  • 1/2�3/4 cup unsweetened soy milk (or other unsweetened flavor)
  • 1/4 cup dairy-free butter, melted
  • 1 tablespoon chopped parsley
  • 1 cup frozen peas
INSTRUCTIONS
  1. Heat the olive oil in a large wide pan (like a Dutch oven) over medium heat. Add the onion, carrots, celery and a pinch of salt and freshly ground pepper. Cook for 10 minutes until vegetables are soft and tender.
  2. Add in the garlic, lentils, vegetable broth, bay leaves, thyme, rosemary and bring to a boil. Reduce heat to a low, cover and simmer for 30-35 minutes until lentils are tender. Stir every 5 minutes or so, making sure vegetables aren�t sticking to the bottom of the pan. You may need to add more vegetable broth/water- I like to start with 3 cups broth and go from there, you may use up to 4 cups. Once lentils are cooked, whisk in the tomato paste.
  3. While the lentils are cooking, make the potatoes. Place the potatoes in a medium saucepan and cover by 1-inch with water. Stir in the salt and bring water to a boil. Reduce heat to medium and simmer potatoes until they are fork tender, about 15 minutes.
Oktober 21, 2019 No komentar
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