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  Stuffed Aloo Tikki (Pressure Cooker Method)

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  8 servings
  

  Stuffed Aloo Tikki (Pressure Cooker Method)

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  Recipe adapted from:

  Ashley Singh Thomas

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  $0.00 Cooking Fee

  Serving Size: 2 patties

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  Aloo tikki is a popular Indian street food made with boiled potatoes, spices and sometimes (like in this recipe) it’s stuffed with lentils. Aloo tikki literally translates to potato cutlet. These pan-fried fritters are both crispy and creamy, thanks to the lentil filling. Serve with your favorite chutney if desired.

  https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

  Stuffed Aloo Tikki (Pressure Cooker Method) quantity

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  https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

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  Adjust the ingredients measurement scale here by changing this number. 8

  Instructions

  • Soak the chana dal for 30 minutes. Drain and rinse.
  • Add the dal and water to the instant pot. Place the potatoes on top of the dal. Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
  • Naturally release pressure for 10 minutes.
  • Using tongs, place the potatoes into a bowl and set aside.
  • Drain the dal and put it into a bowl along with all of the ingredients listed under “dal stuffing,” mix well and set aside.
  • In a separate bowl, use a potato masher to mash the potatoes (there shouldn’t be any lumps).
  • With oil-greased hands, take one part of the potato mixture, flatten it and fill it with a tablespoon of dal stuffing, then close the potato around the stuffing and form into a patty. Repeat to make 16 tikkis.
  • Add oil to a frying pan (or dutch oven) on the stovetop over medium heat and once the oil heats up, shallow fry the tikkis on both sides until crisp and golden brown, about 3 minutes per side.

  Notes

  I suggest using gold potatoes when making tikki. They’re not as starchy as other potatoes and they make for sweet/smooth tikkis. The amount of flour suggested is for gold potatoes. If you use a different type of potato, you’ll need to adjust the amount of flour and they may not turn out as well as what you see here.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 3 pound yukon gold potato peeled
  • ½ cup chana dal (dried baby chickpeas) soaked for 30 minutes
  • 2 cup water
  • 1 cup avocado oil for frying

  Dal Stuffing:

  • ½ cup fresh cilantro chopped
  • 2 green serrano chile minced, more or less to taste
  • 2 teaspoon amchur green mango powder OR lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon fennel seeds
  • ¼ teaspoon cayenne pepper
  • 6 tablespoon rice flour or 2 tablespoon cornstarch

  Optional:

  • 1 cup mango chutney purchased

  Cooking Tools Required

  Cast iron pan, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in a saute pan with a little oil over medium heat until heated through.

  Nutrition

  Calories: 492kcal | Carbohydrates: 59g | Protein: 4g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 318mg | Potassium: 765mg | Fiber: 4g | Sugar: 22g | Vitamin A: 99IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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  Vegan Stir-Fry with Jasmine Rice

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  6 servings
  

  Vegan Stir-Fry with Jasmine Rice

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  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  Assorted vegetables and tofu are stir-fried in a maple-tamari sauce for a hint of sweetness, then served over Jasmine rice.

  Vegan Stir-Fry with Jasmine Rice quantity

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  Instructions

  • Prepare the jasmine rice, using package directions but use vegetable broth instead of water.
  • In a small bowl, combine the vegetable broth, coconut aminos, and honey. Set aside.
  • For the stir-fry, heat the olive oil in a large pan over medium-high heat. Add the tofu, carrots, and mushrooms and cook for 4-6 minutes or until tender, stirring often.
  • Add the broccoli, bell pepper, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan. Cook for 3-5 minutes or until vegetables are tender.
  • Add the garlic and ginger, stir, and cook for about 30 seconds. Season with salt and pepper.
  • Pour the broth, tamari or coconut aminos, and honey mixture over the veggies and cook for about 30-60 seconds.
  • Meanwhile, mix the cornstarch with the cold water (you can use that same small bowl).
  • Stir the cornstarch mixture into the veggies and cook for about 1 minute, until the sauce starts to thicken.
  • Serve over rice.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1½ cup Jasmine rice uncooked
  • 3 cup low-sodium vegetable broth for cooking the rice

  For the sauce:

  • ½ cup vegetable broth
  • 6 tablespoon tamari sauce or coconut aminos for gluten-free
  • 4 tablespoon maple syrup

  For the stir-fry:

  • 2 tablespoon extra virgin olive oil
  • 2 pound medium firm tofu extra firm cubed, or 2 blocks
  • 4 carrot peeled and sliced
  • 2 cup mushroom sliced
  • 2 cup broccoli florets
  • 2 red bell pepper sliced
  • 2 cup snow pea trimmed
  • 16 ounce canned sliced water chestnut drained
  • 28 ounce canned baby corn drained and sliced
  • 4 clove garlic minced
  • 2 teaspoon fresh ginger minced
  • Kosher salt more or less to taste
  • freshly ground black pepper more or less to taste

  Mix together:

  • 4 teaspoon corn starch
  • 2 tablespoon cold water

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in the microwave on medium high power or in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 484kcal | Carbohydrates: 74g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Sodium: 605mg | Potassium: 664mg | Fiber: 7g | Sugar: 24g | Vitamin A: 8876IU | Vitamin C: 102mg | Calcium: 277mg | Iron: 4mg

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  Perfectly Poached Port Pears

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  Up to 10 servings
  

  Perfectly Poached Port Pears

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  Recipe adapted from:

  Zeke Gluckman

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  $0.00 Cooking Fee

  Serving Size: 1/2 pear (approximately 4 ounces)

  Dairy FreeEgg FreeGluten FreeOil FreeSoy FreeVeganVegetarian

  These pears are poached in a sweetened port wine, then sliced and drizzled with port wine reduction. Makes for a delicious and elegant dessert! Optional topping: toasted walnuts and bleu cheese

  Perfectly Poached Port Pears quantity

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  Instructions

  • Pour entire bottle of port into a pot large enough to accommodate all the pears, and turn the heat up to medium.
  • Meanwhile peel the pears and cut in half lengthwise.
  • Add the sugar, cinnamon stick, and lemon zest to the port wine, stirring until sugar dissolves.
  • Add pears to the pot and adjust heat until a light simmer is reached.
  • Low simmer for approximately 8 to 12 minutes or until a fork goes into the pears easily.
  • Remove pears from pot and set aside to cool.
  • Meanwhile, increase heat to a simmer and reduce port wine until it begins to thicken. About 15 to 20 minutes.
  • When pears are cool core and slice. Drizzle with reduction.
  • If your feeling adventurous request the chef add some toasted walnuts and a wedge of bleu cheese!

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 750 milliliter port wine one bottle, about 25 ounces
  • 1/2 cup granulated sugar
  • 1 cinnamon stick
  • 5 pear firm
  • 1 lemon

  Optional:

  • walnuts toasted and chopped
  • blue cheese wedge (leave off for vegan)

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Can be eaten chilled or warmed slightly in the microwave.

  Nutrition

  Calories: 213kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 189mg | Fiber: 3g | Sugar: 25g | Vitamin A: 26IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

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  Baked Brie En Croute With Apple Cranberry Chutney

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  Up to 10 servings
  

  Baked Brie En Croute With Apple Cranberry Chutney

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 3/4 ounce

  Egg FreeVegetarian

  A wheel of brie is topped with apple cranberry chutney, wrapped in puff pastry, then baked to a delicious golden brown, for a stunning presentation. Serve with sliced bread or crackers for a delicious holiday appetizer. Note: You can also serve chutney on the side vs baking it in the brie.

  Baked Brie En Croute With Apple Cranberry Chutney quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 400 degrees F.

  Prepare the chutney:

  • Dice the apple and saute with the butter, about 5 minutes. Stir in the sugar and cardamom. Add the apple juice and the cranberries and bring to a simmer, then reduce heat to low. Let cook until almost all apple juice has evaporated, approximately 10 minutes, stirring a few times through cooking process (should be chunky).

  To assemble:

  • Sprinkle a bit of flour over the puff pastry and roll out a bit if needed. Unwrap the wheel of brie and cut a circular opening in the top about 2 inches in diameter. Hollow out some of the brie while keeping the skin intact. Add some of the chutney to the hollowed out area, then replace with the brie skin. Fold the pastry over the brie covering it entirely. Trim off any excess puff pastry.
  • Place brie on parchment-lined sheet pan with seamed side up.
  • Beat together the egg and water. Brush pastry dough with the egg wash.
  • Bake for 25 minutes until puff pastry is golden brown. Allow to rest for 15 minutes before serving, as cheese will need to firm up slightly. Serve with any leftover chutney on the side.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook25

  Passive15

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 18 ounce brie cheese wheel
  • 1 egg
  • 1 tablespoon water
  • 1/2 package puff pastry 2 sheets shape into a circle 10-inch round
  • 2 tablespoon all purpose flour if needed for rolling puff pastry

  For the chutney:

  • 1 Granny Smith apples large
  • 1/4 cup dried cranberries
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cardamom
  • 2 tablespoon butter
  • 1/4 cup apple juice

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Pastry brush, Rolling Pin, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Place brie in 350 degree oven for 15 minutes or until slightly melted.

  Nutrition

  Calories: 373kcal | Carbohydrates: 22g | Protein: 13g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 409mg | Potassium: 127mg | Fiber: 1g | Sugar: 10g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

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  Spiced Cranberry Sauce with Pears and Grand Marnier

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  Up to 10 servings
  

  Spiced Cranberry Sauce with Pears and Grand Marnier

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  Recipe adapted from:

  Syd Bailey

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeNut FreeOil FreeReduced FatSoy FreeVeganVegetarian

  A classic side dish with a modern take. Note: This recipe requires alcohol that must be purchased by the customer.

  http://www.chefsydbailey.com

  Spiced Cranberry Sauce with Pears and Grand Marnier quantity

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  http://www.chefsydbailey.com

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  Instructions

  • Place all ingredients into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick and cranberries burst stirring occasionally for about 10-15 minutes. Can serve warm or chilled if you like

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce fresh cranberries
  • 1 pear preferably d'anjou peeled cored and cut into 1/2 " cube
  • 1 cup apple juice
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 2 stick ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • pinch salt
  • 2/3 cup granulated sugar
  • 2/3 cup Grand Marnier or Cognac

  Cooking Tools Required

  Cutting board, Grater, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  serve chilled

  Nutrition

  Calories: 146kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 104mg | Fiber: 3g | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg

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  Mashed Parsnips with Irish Butter

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  Up to 10 servings
  

  Mashed Parsnips with Irish Butter

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Irish butter adds richness to these mashed parsnips. If you normally have mashed potatoes these are a great alternative.

  Mashed Parsnips with Irish Butter quantity

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  Instructions

  • In a large saucepan add enough water to cover the parsnips by an inch. Add salt and bring to a boil. Turn heat down to medium and cook parsnips until tender, about 20 minutes.
  • Drain, and place parsnips back into the saucepan. Using a potato masher or ricer, mash until smooth.
  • Stir in the Irish butter. Season with Kosher salt and pepper.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound parsnip peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • 5 tablespoon unsalted Irish butter such as Kerrygold
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

  Colander, Cutting board, Potato Masher, Saucepan

  Reheating/Serving Instructions

  Heat in microwave, covered on high power until heated through. Stir once halfway through heating time.

  Nutrition

  Calories: 135kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 992mg | Potassium: 425mg | Fiber: 6g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg

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  Mixed Seaweed Salad (Ayurvedic)

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  Up to 10 servings
  

  Mixed Seaweed Salad (Ayurvedic)

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  Recipe adapted from:

  An Le

  Rated 2 out of 5 based on 2 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeKetoLower CarbReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Mixed Seaweed Salad (Ayurvedic) quantity

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  Ingredients Scale

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  Instructions

  • Put the hijiki and arame in a bowl and add filtered water to cover them well. Soak for at least 30 minutes. Drain, rinse well, and drain again.
  • Put the seaweed, endive leaves, daikon, carrot, fennel, and sunflower seeds in a large salad bowl and mix.
  • Add in the sesame oil, lime juice, and salt. Toss to combine.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive30

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup hijiki
  • 1 cup arame seaweed or dulse seaweed
  • 1 cup daikon shredded
  • 1 cup carrot shredded
  • 1 bulb fennel thinly sliced
  • 3 tablespoon sunflower seeds
  • 1 tablespoon sesame oil
  • 2 teaspoon lime juice or rice vinegar
  • 1 dash Kosher salt

  Cooking Tools Required

  Mixing bowls, Refrigerator

  Nutrition

  Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 184mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2170IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg

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  Autumn Harvest Plant Based Bowl

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  Up to 10 servings
  

  Autumn Harvest Plant Based Bowl

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Just in time for the Fall harvest, these delicious squash are oven roasted to create a delicious kale and quinoa salad.

  www.kaiafitfolsom.com

  Autumn Harvest Plant Based Bowl quantity

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  www.kaiafitfolsom.com

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  Instructions

  • Cook quinoa according to package directions.
  • Preheat the oven to 350 degrees F
  • Line a large baking sheet with foil and set aside. In a large mixing bowl, toss together the delicata squash, chickpeas, olive oil, salt, pepper, cinnamon, paprika, and whole thyme sprigs until mixed well. Spread the mixture out in an even layer on the baking sheet.
  • Place in the oven to bake for 30 minutes. After 30 minutes, remove the sheet pan from the oven and add the dried cranberries and pumpkin seeds to the baking sheet. Return the baking sheet to the oven and bake for an additional 5 minutes.
  • Remove after 5 minutes. Arrange the chopped kale in a large bowl. Top with cooked quinoa and the warm ingredients from the baking pan. Drizzle with maple syrup and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 delicata squash sliced in half with seeds removed, sliced into half inch thick half-moon slices
  • 31 ounce canned chickpeas drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • 6 sprig fresh thyme
  • 2/3 cup dried cranberries
  • 2/3 cup pumpkin seeds
  • 6 cup kale stemmed and chopped
  • 2 1/2 cup quinoa cooked according to package directions
  • 5 tablespoon pure maple syrup

  Cooking Tools Required

  Aluminum Foil, Baking sheet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15-20 minutes until heated through.

  Nutrition

  Calories: 481kcal | Carbohydrates: 87g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 273mg | Potassium: 1495mg | Fiber: 16g | Sugar: 21g | Vitamin A: 7197IU | Vitamin C: 68mg | Calcium: 246mg | Iron: 7mg

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  Strawberry Oatmeal Bars

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  
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  Strawberry Oatmeal Bars

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  Recipe adapted from:

  Erin Clarke

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 bar

  Egg FreeNut FreeVegetarian

  These Strawberry Oatmeal Bars are made with fresh strawberries, a whole grain butter crumb topping, and a lightly sweetened vanilla glaze.

  https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

  Strawberry Oatmeal Bars quantity

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  https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

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  Adjust the ingredients measurement scale here by changing this number. 16

  Instructions

  • Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  • In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  • Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  • Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  • While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

  Notes

  -Store leftovers in the refrigerator for up to 5 days.
  -To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.)
  -If you want to use frozen strawberries, let them thaw completely and pat them dry before making the recipe.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size16

  Ingredients

  Ingredients

  Bars

  • 1 cup old fashioned rolled oats
  • 3/4 cup white whole wheat flour
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon Kosher salt
  • 6 tablespoon unsalted butter melted
  • 2 cup strawberry diced
  • 1 teaspoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon granulated sugar

  Vanilla Glaze

  • 1/2 cup powdered sugar sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon milk

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Whisk

  Nutrition

  Calories: 118kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg

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  Roasted Sunchoke (Jerusalem artichoke) Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Sunchoke (Jerusalem artichoke) Salad

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  Sunchokes are oven roasted with olive oil, combined with tomatoes, onions, and parsley, then tossed with fresh lemon juice. Jerusalem artichokes, as they ae sometimes called, are a great lower carb alternative to potatoes.

  Roasted Sunchoke (Jerusalem artichoke) Salad quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 425 degrees.
  • Place the sunchokes on a parchment-lined baking pan. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes.
  • Meanwhile, prep the rest of the ingredients and add to a large bowl. Once cooled, slice the sunchokes and add to the bowl. Sprinkle with lemon juice and toss.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For roasting:

  • 3 pound sunchokes peeled and cut in half lengthwise
  • 1/2 cup extra virgin olive oil
  • 11/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For the salad:

  • 2 red onion peeled, halved then thinly sliced
  • 1 cup Italian parsley roughly chopped
  • 11/3 pound cherry tomato

  For finishing:

  • 2 tablespoon fresh lemon juice

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Peeler, Sharp Knives

  Nutrition

  Calories: 237kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1307mg | Potassium: 1016mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1347IU | Vitamin C: 54mg | Calcium: 52mg | Iron: 6mg

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  Jollof Quinoa

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  Up to 10 servings
  

  Jollof Quinoa

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This West African dish is typically made with rice, tomatoes, onions, and curry, however in this recipe we sub the rice with quinoa.

  www.kaiafitfolsom.com

  Jollof Quinoa quantity

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  www.kaiafitfolsom.com

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  Instructions

  • In a food processor, blend the tomatoes, garlic, and half the onions until smooth. Set aside.
  • Heat the oil in a pot over medium heat. Cook the remaining onions until golden, about two minutes. Stir in the curry powder, thyme, and tomato mixture. Cook for one minute.
  • Add the quinoa, salt, and vegetable broth. Bring to a boil, then turn the heat to low. Cover and cook for 20 minutes or until the quinoa is cooked. Divide evenly between bowls.

  Notes

  Leftovers
  Refrigerate in an airtight container for up to four days, or freeze in smaller portions if longer.
  Serving Size
  One serving equals approximately 1 1/2 cups.
  More Flavor
  Add red bell pepper and ginger to the tomato mixture. Add cayenne pepper.
  Serve it With
  Grilled meats, beans, stew, or curry.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tomato large, roughly chopped
  • 3 clove garlic
  • 3 yellow onion small, chopped, divided
  • 2 1/2 teaspoon extra virgin olive oil
  • 3 teaspoon curry powder
  • 3/4 teaspoon dry thyme
  • 3 1/3 cup quinoa
  • 3 teaspoon sea salt more or less to taste
  • 3 1/3 cup low sodium vegetable broth

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated through or in a saute pan over medium heat.

  Nutrition

  Calories: 245kcal | Carbohydrates: 43g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1018mg | Potassium: 468mg | Fiber: 5g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 3mg

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  Cinnamon Raisin Protein Cookies

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  Up to 10 servings
  

  Cinnamon Raisin Protein Cookies

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Dairy FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  These vegetarian oatmeal-flax cookies are naturally sweetened with bananas and raisins, plus they get a boost of protein from plant-based protein powder.

  www.kaiafitfolsom.com

  Cinnamon Raisin Protein Cookies quantity

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  Instructions

  • Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
  • Mash the bananas in the bottom of a mixing bowl. Add in the egg whites and tahini, and mix everything well.
  • Add in the remaining ingredients and mix well again.
  • Scoop the batter onto the baking sheet to form cookies. Use the lid of a wide-mouth mason jar as a mold.
  • Bake the cookies in the oven for 18 to 22 minutes, or until bottoms are golden brown.
  • Remove from oven, let cool completely on the baking sheet and enjoy!

  Notes

  Notes
  Protein Powder
  This recipe was developed and tested using a plant-based protein powder. Results may vary
  if using a different type of protein powder.
  Leftovers
  Store in the fridge up to 4 days, or in the freezer for up to 6 months.
  No Tahini
  Use sunflower seed butter, almond butter or peanut butter instead.
  No Raisins
  Use dried cranberries, chocolate chips or cacao nibs instead.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook22

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 banana ripe
  • 3/4 cup egg white
  • 4 1/2 tablespoon tahini
  • 1 cup plant-based vanilla protein powder
  • 1 cup rolled or quick oats
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup flax seeds meal

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Potato Masher

  Nutrition

  Calories: 156kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 355mg | Fiber: 4g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

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  Classic Macaroni Salad

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  Up to 10 servings
  

  Classic Macaroni Salad

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  Recipe adapted from:

  Sam Merritt

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Nut FreeSoy FreeVegetarian

  This classic macaroni salad is made with celery, red pepper, and onion. It's dressed in a simple, creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!

  https://sugarspunrun.com/macaroni-salad/#recipe

  Classic Macaroni Salad quantity

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  https://sugarspunrun.com/macaroni-salad/#recipe

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  Instructions

  • Hard boil eggs and cool before peeling and chopping
  • Cook macaroni pasta and immediately rinse under cold water until cooled and set aside
  • In large bowl combine macaroni, diced pickles, red bell pepper, celery, red onion and eggs
  • In separate bowl mix all dressing ingredients thoroughly until smooth
  • Pour dressing over salad and mix to coat pasta evenly

  Cook Times

  Active Prep15

  Hands-On Cook7

  Hands-Off Cook0

  Passive5

  Total Time27 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce elbow macaroni cooked according to package directions
  • 1 cup sweet pickle diced
  • 2 red bell pepper diced
  • 2/3 cup celery diced
  • 2/3 cup red onion diced
  • 3 egg hard-boiled

  For the dressing:

  • 1 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 1/2 tablespoon sweet pickle juice
  • 2 tablespoon red wine vinegar
  • 2 tablespoon granulated sugar
  • 3 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon garlic powder

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Plastic food wrap, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Serve cold

  Nutrition

  Calories: 477kcal | Carbohydrates: 44g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 530mg | Potassium: 248mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1089IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 1mg

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  Miracle Noodle Yakisoba

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  6 servings
  

  Miracle Noodle Yakisoba

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeLower CarbNut FreeReduced FatRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses miracle noodles (shirataki noodles) to recreate a traditional Japanese dish.

  https://www.instagram.com/karinadoninutrition/

  Miracle Noodle Yakisoba quantity

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  https://www.instagram.com/karinadoninutrition/

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6 people

  Instructions

  • Place the noodles in a colander and rinse thoroughly with cold water. Set aside to drain.
  • Heat a large saute pan over med-high heat; add the avocado oil. Add the onions and the shiitake mushrooms, sauteing for 5 minutes, or until the mushrooms have lost most of their moisture and the onions have softened.
  • Add the coleslaw mix and red chili and cook for 2 minutes.
  • Add noodles, green onion and sauce ingredients. Mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
  • Transfer to a bowl, top with sesame seeds and serve

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 32 ounce Miracle Noodle
  • 2 tablespoon avocado oil
  • 1 onion small, finely chopped
  • 1 cup coleslaw mix
  • 1 dry red chili chopped (optional)
  • 1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
  • 2 stalk green onion finely chopped
  • 1 tablespoon sesame seeds

  For the sauce:

  • 1 tablespoon soy sauce or tamari
  • 2 tablespoon coconut aminos
  • ½ teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium high heat until heated through.

  Nutrition

  Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 485mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg

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  Okra, Peas & Rice

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  5 servings
  

  Okra, Peas & Rice

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  Recipe adapted from:

  KaiaFit

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3/4 cup of rice and 1 1/2 cup vegetables

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022. Note:

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Okra, Peas & Rice quantity

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  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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  Instructions

  • Preheat the oven to 400°F (205°C). Cook the rice according to package directions.
  • In a large baking sheet, add the okra, black-eyed peas, oil, paprika, and salt. Toss until well combined, then spread evenly.
  • Arrange the tomatoes evenly overtop and roast for 20 minutes, stirring halfway.
  • Stir and season with more salt if needed. Divide into bowls alongside the rice and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size5

  Ingredients

  Ingredients

  • 1 1/2 cup Jasmine rice
  • 4 cup okra trimmed, chopped
  • 30 ounce canned black eyed peas drained and rinsed
  • 4 teaspoon extra virgin olive oil
  • 2 teaspoon paprika more or less to taste
  • 1 teaspoon sea salt more or less to taste
  • 56 ounce canned whole peeled tomatoes drained and halved

  Cooking Tools Required

  Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in a sauté pan over medium-high heat until heated through, or in the microwave on medium power.

  Nutrition

  Calories: 263kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 698mg | Potassium: 763mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1344IU | Vitamin C: 41mg | Calcium: 155mg | Iron: 3mg

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  Vegan Kimchi Tofu Scramble

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  5 servings
  

  Vegan Kimchi Tofu Scramble

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Vegan Kimchi Tofu Scramble quantity

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  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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  Instructions

  • Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for two to three minutes, stirring gently.
  • Reduce the heat to medium and add the tamari and kale. Cook until soft, about three to five minutes. Turn the heat off.
  • Add the nutritional yeast and kimchi. Heat until just warmed through, about one minute.
  • Divide into bowls and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size5

  Ingredients

  Ingredients

  • 4 teaspoon sesame oil
  • 32 ounce medium firm tofu firm, patted dry, crumbled
  • 3 tablespoon tamari sauce
  • 10 cup kale leaves packed
  • 5 tablespoon nutritional yeast
  • 2 1/2 cup vegan kimchi drained

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through or in a salute pan over medium heat.

  Nutrition

  Calories: 249kcal | Carbohydrates: 9g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 512mg | Potassium: 169mg | Fiber: 4g | Sugar: 1g | Calcium: 285mg | Iron: 3mg

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  Exotic Mushroom Bisque

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  Up to 10 servings
  

  Exotic Mushroom Bisque

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  This delicious soup combines 3 types of mushrooms with Madeira wine and broth. It can be partially or fully blended for a creamy texture. Note: This recipe contains alcohol which must be purchased by the customer.

  Exotic Mushroom Bisque quantity

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  Ingredients Scale

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  Instructions

  • In a large pot sauté onions in olive oil until caramelized, about 20 minutes; remove from pan and set aside. Sauté all the mushrooms in the same pan. Puree 1/2 of the sautéed mushrooms in blender.
  • Return onion mixture to pan with sautéed mushrooms and pureed mushrooms. Add broth, Madeira wine, sea salt, and black pepper and simmer for 30 minutes.
  • Season to taste & serve.
  • Note: For a thicker, creamier version of this soup, puree entire recipe, thinning with reserved mushroom stock if needed.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 sweet onion sliced
  • 1 cup extra virgin olive oil
  • 8 cup vegetable broth
  • 2 cup Madeira wine
  • 48 ounce cremini mushroom sliced
  • 2 cup dried morel mushroom soaked in warm water, sliced, and stock reserved
  • 9 ounce fresh shiitake mushroom stems removed and sliced
  • 2 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 342kcal | Carbohydrates: 26g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 1246mg | Potassium: 961mg | Fiber: 3g | Sugar: 15g | Vitamin A: 404IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 1mg

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  Cauliflower, Broccoli and Rice Casserole

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  Rated 0 out of 5
  6 servings
  

  Cauliflower, Broccoli and Rice Casserole

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeEgg FreeGluten FreeSoy FreeVeganVegetarian

  Cauliflower and brocolli combine with other vegetables, are then seasoned with curry and garlic, then layered over jasmine rice for a hearty and delicious casserole.

  Cauliflower, Broccoli and Rice Casserole quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Cook rice according to package directions.
  • Preheat the oven to 350ºF/175ºC.
  • In a bowl, add the rest of the ingredients EXCEPT the nutritional yeast, and mix well. Season with salt and pepper to taste.
  • In a 9x13 oven-safe glass casserole dish, spread the cooked rice in an even layer at the bottom. Layer the chickpea/veggie mixture on top. Sprinkle nutritional yeast over the top.
  • Bake for 25-30 minutes or until the top is golden brown.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 cup jasmine rice
  • 3 1/2 cup water
  • 15 ounce canned chickpeas drained
  • 9 ounce cauliflower florets
  • 3 ounce broccoli florets
  • 1 ounce baby spinach or leafy greens of choice
  • 2 tablespoon pine nuts
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • ¼ teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt more of less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon nutritional yeast

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through.

  Nutrition

  Calories: 407kcal | Carbohydrates: 73g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 424mg | Potassium: 529mg | Fiber: 8g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 35mg | Calcium: 81mg | Iron: 3mg

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  Lentil Bread

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  Rated 0 out of 5
  16 servings
  

  Lentil Bread

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 1/16 loaf

  Dairy FreeGluten FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain-free bread gets added protein from the red lentil flour it uses, plus a touch of sweetness from the maple syrup.

  Lentil Bread quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 16

  Instructions

  • Preheat oven to 350 degrees F. Place oven rack in middle position.
  • Lightly grease a loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold.
  • Pulse (about 10 pulses) dry ingredients in a food processor to mix. Add the wet ingredients and blend continually for about 1 minute or until smooth, scraping down the sides of the bowl at least once.
  • Pour into prepared pan and bake for 30-40 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 1 teaspoon coconut oil for greasing the loaf pan

  Dry ingredients:

  • 1 cup red lentil flour
  • 1½ teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon garlic powder

  Wet ingredients:

  • 4 egg
  • ½ cup almond milk
  • 1 tablespoon maple syrup

  Cooking Tools Required

  8x5 inch Loaf Pan, Food Processor, Measuring cups and spoons, Oven, parchment paper, Spatula

  Reheating/Serving Instructions

  Can be stored at room temperature for 24 hours, or wrapped tightly and frozen for longer storage.

  Nutrition

  Calories: 63kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 212mg | Potassium: 127mg | Fiber: 3g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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  Broiled Grapefruit with Shredded Coconut

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  Rated 0 out of 5
  Up to 10 servings
  

  Broiled Grapefruit with Shredded Coconut

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 grapefruit

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This caramelized grapefruit is topped with coconut for extra flavor and crunch. Note: This recipe requires 2 baking sheets for 7-10 servings.

  Broiled Grapefruit with Shredded Coconut quantity

  • Food Prep
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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat the broiler of your oven, and put an oven rack on the top rung of the oven.
  • Use a knife to slice all the way around the grapefruit flesh where it meets the pith, to loosen it. Then, make little slices on both sides of each segment to loosen them. This will make the grapefruit easier to eat.
  • Place the grapefruit half on a baking sheet and spread the honey over the surface of the grapefruit.
  • Broil for 3-5 minutes, or until the top of the grapefruit is beginning to brown and caramelize.
  • Take the grapefruit out of the oven and immediately sprinkle it with the shredded coconut. Allow to cool a minute or two before eating.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 grapefruit large, halved (1/2 grapefruit per serving)
  • 5 teaspoon honey 1 teaspoon honey per 1/2 grapefruit
  • 10 tablespoon unsweetened shredded coconut 1 tablespoon coconut per 1/2 grapefruit

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives

  Nutrition

  Calories: 102kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1472IU | Vitamin C: 40mg | Calcium: 29mg | Iron: 1mg

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