Serve on cooked brown rice; add any other veggies that appeal.
- 1⁄4 cup brown sugar, packed
- 1⁄4 cup soy sauce
- 1 Tbsp sesame oil
- 1⁄2 tsp crushed red pepper flakes
Whisk the above ingredients together in a small bowl, and set aside.
- 1 Tbsp vegetable oil
- 3 cloves garlic, minced
- 1⁄2 tsp fresh ginger, grated
- 1 medium-sized cooking onion, diced
- 1 lb ground beef
- 3⁄4 cups frozen peas
- Heat vegetable oil in a large skillet over medium high heat. Add onion, and cook until softened.
- Add the garlic and ginger and cook for another minute.
- Add ground beef and sauté, breaking it apart, until no pink remains. Drain off excess fat.
- Add the peas and the sauce, mix well, and cook until hot.
- Serve immediately, on top of cooked brown rice.
- 2 Tbsp olive oil or butter
- 2 celery stalks, diced small
- 1 small cooking onion, diced
- ½ jalapeno pepper, finely diced
- 1 tsp Old Bay seasoning
- 2 Tbsp all-purpose flour
- 1 ¾ cup milk
- ¼ cup sour cream
- 1 Tbsp Dijon mustard
- ¾ cup grated sharp cheddar
- 2 cups dry macaroni
- 1 cup to 1 ½ cups frozen peas
- 2 tins tuna, drained and flaked
- 2 Tbsp butter at room temperature
- ¼ cup grated sharp cheddar
- 1 cup Panko bread crumbs (or other crunchy crumbs)
Heat oven to 350F. Butter an 8” x 8” glass baking dish, and bring a large pot of salted water to a boil.
While making the sauce, cook macaroni according to package directions, drain, and set aside in its pot. Do not rinse!
Heat butter in medium sized saucepan, and add celery and onion. Sauté, without browning, for about 5 minutes, or until soft. Add jalapeno and cook for 3 more minutes.
Add the seasoning and flour to the vegetable mixture, stir and cook for about 1 minute. Add milk, and stir till smooth. Bring to a gentle boil, and cook until thickened, about 5 minutes.
In a small bowl, whisk together the sour cream and the mustard, then stir mixture into sauce. Stir in the ¾ cup cheese.
Add the peas and the tuna to the hot mixture. Gently stir until combined. Pour into the buttered pan, and even out with back of spoon.
Mix the topping ingredients together in a medium bowl (I use my fingers). Sprinkle topping evenly over casserole.
Bake for about 30 minutes, until bubbling and browned.
This is the best non-flour pizza crust I’ve found; it’s very flavourful, and not dry and crumbly. I think if it were pressed very thinly and baked longer, it would make delicious crackers. Based on a recipe at ruled.me
- 3/4 cup almond flour
- 1 Tbsp psyllium husk powder
- 1 Tbsp Italian seasoning (I like PC Italian in the grinder)
- pinch salt (or 1/2 tsp if your Italian seasoning doesn’t have any in it)
- 1/2 tsp freshly ground black pepper
- 1.5 ounces (3Tbsp) cream cheese, at room temperature
- 8 ounces mozzarella cheese, shredded (or 4 ounces mozzarella and 4 ounces cheddar)
- 1 large egg, whisked lightly
Preheat oven to 400F.
- Whisk together the almond flour, psyllium, Italian seasoning, salt and pepper. Set aside.
- In a large microwave-safe bowl, place the cheese, and microwave at 50% power until it is melted just enough to stir it.
- Stir the melted cheese until smooth, then dump in the dry ingredient mixture. Mix well — this takes some time!
- While the cheese is still warm, add the cream cheese, preferably in little pieces at a time. Stir like crazy.
- Add the whisked egg, and again, stir like mad with a sturdy spoon. The mixture will be sticky, not bread-dough-like.
- Grease a pizza pan REALLY well, or use greased parchment paper on a pan, and scrape the dough into the centre. With very well oiled hands, gently pat and press the dough out to the edges.
- Pop into the oven for 10 minutes.
- Remove the crust from the oven, and run a thin spatula under the crust, so that you can flip it. When the crust is loosened, place a cutting board on top of it, and keeping the pan and the board together, flip the whole thing over. Hopefully it will come out, but if it doesn’t, just repeat the process.
- Slide the upside-down crust back onto the pan, adding more oil to the pan if it looks dry.
- Bake for another 2-4 minutes.
- Use while hot to make a pizza, or save it to make pizza later. Add toppings of your choice, and bake for 5 minutes or so.
- 1 lb. ground turkey
- 1 tsp onion powder
- 1 tsp smoked paprika (or 1/2 tsp paprika + 1/2 tsp smoked paprika)
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp ground coriander
- big pinch of cayenne
- With two forks, combine all ingredients; try not to compact the ground turkey. The mixture will be sticky.
- Heat up a non-stick skillet, then form mixture into three or four patties, one patty at a time, gently placing each into the pan as they are formed.
- Cook for 5 to 6 minutes per side.
- Serve in a bun, or with a salad of greens, tomatoes, and avocados dressed with olive oil, balsamic vinegar, and salt and pepper.
adapted from Alexandra Stafford’s delicious recipe at Food52
- 3 Tbsp coconut oil or extra-virgin olive oil
- 1 Tbsp fresh ginger, peeled and minced (I use the fresh stuff in a tube)
- 2 large garlic cloves, minced
- 1 small onion, minced
- ½ tsp ground coriander
- ½ tsp cumin seeds PLUS ½ tsp ground cumin (or 1tsp of either)
- 1 tsp ground turmeric
- 1 cup split red lentils (they’re orange prior to cooking, then turn yellow-ish when cooked)
- 1 398ml can full-fat unsweetened coconut milk
- the empty coconut can filled with water
- 1 tsp salt (or use 2 tsp kosher)
- 2 Tbsp cilantro, finely chopped
[to serve, see below, after step 3]
- In a large saucepan over medium heat, slowly sauté the ginger, garlic, onion, coriander, cumin, and turmeric for about 10 minutes, or when all of the onion is softened, and the spices are very fragrant.
- Add the lentils, coconut milk, salt, and the emptied coconut can full of water. Stir together.
- Bring to a boil, then lower heat and simmer, uncovered, until lentils are completely soft, about 20 minutes; stir occasionally. Turn off heat. This will be quite loose, or soupy.
- Add the cilantro and stir gently until incorporated. Check for salt, and adjust, if necessary.
- Ladle on top of hot brown rice, then top with a spoonful of Greek yogurt and a tiny sprinkle of cilantro. You could also use basmati 🙂
- I love this beside, or on top of steamed, chopped fresh spinach.
- Whole wheat naan is great with this.
- 225g mushrooms, chopped or sliced
- 1 clove garlic, minced
- pinch of salt and pepper
- box frozen chopped spinach, thawed, squeezed dry and chopped again
- 57g feta cheese, crumbled
- 4 large eggs
- 1 cup milk
- ¼ cup parmesan cheese, finely grated
- salt and pepper, to taste
- ½ to 1 tsp fresh or dried herbs of choice (I like za’atar)
- ½ cup mozzarella cheese, grated
Preheat oven to 350F, and coat a 9” pie plate with non-stick spray.
Sauté the mushrooms, garlic, and pinch of salt and pepper in a non-stick skillet until mushrooms are soft and all of their moisture has evaporated away, about 5 to 7 minutes.
Spread the spinach across the bottom of the pie plate, then top with the mushrooms, and finally, the feta cheese.
In a medium bowl, whisk together the eggs, milk, and parmesan cheese. Season with salt and pepper.
Pour the egg mixture carefully over the ingredients in the pie pan.
Top with the mozzarella.
Place the pie dish onto a baking sheet, and place in oven. Bake for 45 minutes or so, until top is golden brown.
Serve warm or at room temperature.
Carrots, spring onions, purple cabbage.
The completed salad.
Serves: 4 to 8
- 4 ounces dry soba noodles
- 1 small purple cabbage, cut into vertical quarters, core removed
- 4 carrots, peeled or scrubbed
- 1 bunch green onions, roots trimmed, then sliced into thin rounds
- ½ cup peanut butter
- 3 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons honey or agave nectar
- 1 tablespoon finely grated fresh ginger (fresh in a tube is fine)
- 2 garlic cloves, pressed or minced
- handful of fresh cilantro, chopped
- Healthy handful of coarsely chopped peanuts for each serving
- 1 lime, sliced into wedges
- Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain into a colander and rinse with cold water. Drain well. Put the noodles onto a cutting board (in a mound), and chop into bite-sized pieces. Set aside.
- Using a sharp chef’s knive, shred the cabbage; grate the carrots with a grater. You could add a few shredded Brussel’s sprouts or some shredded kale.
- Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth. If it’s too thick, whisk in very warm water in 1 tablespoon increments until it becomes pourable; don’t add too much!
- In a large serving bowl, combine the cooked soba noodles and the vegetables. Pour dressing over the vegetables and toss to coat.
- Top each serving with peanuts, and squeeze a lime wedge over top.