by andy | Oct 1, 2018 | Lunch
Refreshing Watermelon, Heirloom Tomato and Basil Salad Total time: 20 mins Servings: 16 (¾ cup each) Ingredients – 8 cups cubed seedless watermelon – 2 large Heirloom Tomatoes, halved lengthwise and sliced – 1/4 cup minced fresh basil – 1/4 cup balsamic vinegar – 1/4...
by andy | Oct 1, 2018 | Dinner
American Buffalo Chick Pea Mac n’ Cheese Prep time: 15 mins Cook time: 45 mins Total time: 55 mins Servings: 4 Ingredients Roasted Chickpeas – 1- 15 oz . Can of Cooked Chickpeas Drained & Rinsed – 1/4 C . Your favorite Buffalo Sauce + 1-2...
by andy | Oct 1, 2018 | Dinner
Roasted Veggie Lasagna Serves 6 – 8 INGREDIENTS: – 1.5 lbs. of Zucchini; sliced thinly lengthwise – 3.5 lbs. of button mushrooms sliced – 1 package of whole wheat lasagna sheet pasta (buy fresh made pasta if available.) – 2 packages of...
by andy | Oct 1, 2018 | Dinner
Jack Fruit Tostados Jackfruit is extraordinary! What a concept. It’s fruit that when picked very early, has the same consistency and ability to marinate as shredded pork or chicken. It’s meaty in texture, yet has ZERO fat, ZERO saturated fat, ZERO trans fat & ZERO...
by andy | Oct 1, 2018 | Breakfast
Wild Blueberry Scones Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 8 wild blueberry scones Ingredients – 2 cups all-purpose flour* – ½ cup sugar* – 2 teaspoons baking powder – ¾ teaspoon salt – ½ cup...
Recent Comments