Ingredients 1 400g can chickpeas, rinsed well under cold water 1 clove garlic 1 large sweet potato, cooked 1 cup frozen peas 1 cup frozen corn kernels 1 cup quinoa, cooked ¼ cup spring onions, finely chopped ¼ cup coriander, finely chopped ¼ cup parsley, finely shopped 1 tablespoon curry powder 1 teaspoon cumin 1 … Read more
This is the best way to turn vegetables into tiny kid-friendly nuggets. Making homemade veggie nuggets isn’t hard and beat the store-bought versions! Recipe by: macheesmo.com Servings: 40 nuggets Ingredients 2-3 medium carrots1 parsnip2 small new potatoes1 golden beet1 stalk broccoli1 Serrano pepper, seeded1 tablespoon olive oil1/2 teaspoon kosher salt1/2 teaspoon black pepper Frying:2 cups … Read more
These vegan Vegetable Fritters make a great appetizer or meal. If you have vegetables to use up, these are a great way to use them up. Recipe by: createmindfully.com Servings: 10 fritters Ingredients 3/4 cup chickpea flour (garbanzo bean flour)1/2 cup water1 teaspoon cumin1/2 teaspoon cayenne pepper1/4 teaspoon paprika1/4 teaspoon garlic powder1/2 teaspoon saltpepper1/4 cup … Read more
This Chicken Fajita Soup is packed with your favorite fajita flavors and ingredients and is SO easy, delicious and comforting! It’s loaded with juicy chicken, bell peppers, rice, black beans, tomatoes, green chilies, pepper Jack Cheese and topped with tortilla chips, avocados, sour cream, etc. Make room for a new favorite way to devour fajitas … Read more
Creamy Shrimp & Corn Soup – A creamy Cajun-flavored soup filled with shrimp, corn, and potatoes and ready in about 30 minutes. It’s a great soup for company too! Recipe by: diaryofarecipecollector.com Servings: 6-8 INGREDIENTS 1½ cups onions, bell peppers, celery (I used a frozen Seasoned Blend mix)4 tbsp butter1 tbsp olive oil1 large red … Read more
A creole style shrimp soup with bacon and cheddar cornmeal dumplings! Recipe by: closetcooking.com Servings: 6 Ingredients 4 slices bacon1 cup onion, diced1 cup celery, diced1 cup bell pepper, diced4 cloves garlic, chopped1 teaspoon thyme, chopped1/4 cup flour (or rice flour)4 cups chicken broth (or shrimp broth)1 (28 ounce) can diced tomatoes (or 4 cups … Read more
Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it’s well worth the effort. This is serious comfort food – a low carb … Read more
There’s nothing better than warm, gooey, cheesy nachos. There’s so much flavor and texture in every bite of these easy nachos that are loaded with every Mexican-inspired ingredient I could find. Black beans, corn, bell peppers, pico de gallo, cilantro and enchilada sauce keeps the chicken moist and juicy. The nachos are dangerously fast to … Read more
A quick, easy, light and healthy quinoa salad with Mediterranean inspired flavours including feta, olives, artichoke hearts, tomato, cucumber and avocado in a tasty red pepper romesco sauce! Recipe by: closetcooking.com Servings: 4 Ingredients For the romesco sauce:2 large red bell peppers, cut in half lengthwise and seed removed1 large plum tomato, cut in half … Read more
Perfectly cooked spaghetti squash is tossed with a flavor-packed Paleo & Whole30 pesto and seasoned chicken for a healthy filling meal even squash haters will love ! This Paleo spaghetti squash dinner makes great leftovers too! Whole30, dairy free and low carb. Recipe by: paleorunningmomma.com Servings: 6 Ingredients 1 med/med-large spaghetti squash3/4-1 cup my favorite Paleo/Whole30 Pesto … Read more