FISH TACOS WITH AVOCADO AND SALSA INGREDIENTS 1/4 cup multigrain flour, spooned into measuring cup and levelled (60 mL) 1/2 tsp onion powder (2 mL) 1/2 tsp chili powder (2 mL) 4 fish fillets (1 lb/500 g), such as tilapia or cod, rinsed, patted dry, and cut into 8 strips total any white fish can
CHEESY STUFFED SPAGHETTI SQUASH INGREDIENTS 1 (2 1/2 to 3 pound/ 1.3 kg) spaghetti squash, cut in half lengthwise and seeds removed 3 tablespoons water, divided 1 (5 ounce/ 140 g) package baby spinach, fresh if possible 1 (10 ounce/ 280 g) package frozen artichoke hearts, thawed and chopped ounces reduced-fat cream cheese, cubed and
CAULIFLOWER CUPS INGREDIENTS: 1 bag of cauliflower rice 1/2 c. freshly grated Parmesan 3 large eggs, lightly beaten Ginger Freshly ground black pepper FOR THE FILLING: 2 tbsp. olive oil 1 medium carrot, peeled and diced 1 celery stalk, diced 1/2 onion (optional) 2 cloves garlic, minced Ginger and pepper to taste 2 tbsp. Carb
MAKE YOUR OWN FLAX MEAL IN THE VITAMIX INGREDIENTS 1/2 Cup Flax Seeds (any colored flax seeds will work) INSTRUCTIONS If your Flax Seeds haven’t been in the Fridge or Freezer, you may consider placing them into the Freezer for 15-30 minutes before blending them to avoid overheating the oils. Place the Flax Seeds
CHICKPEA FLATEBREAD INGREDIENTS For the flatbread: 1 cup chickpea (gram) flour 1 cup Gluten-free Flour Mix (see below) 2 cups water 1 tablespoon baking soda black sesame seeds For the caramelized onions: 2–3 tablespoons olive oil 1 yellow onion, sliced 1/2 teaspoon sweet paprika 2–3 medjool dates, stoned (pitted) and torn or finely chopped
STUFFED BAKED APPLES/ SWEET POTATO INGREDIERNTS 20g walnuts 30g dried apricots 25g sultanas 1 tsp ground cinnamon 20g pumpkin seeds finely-grated zest and juice 1 orange 6 eating apples, unpeeled and cored NB1 1 tbsp. water INSTRUCTIONS Preheat the oven to 350°F 180°C / gas 4 Mix together the walnuts, apricots and sultanas, then
Make Your Own Chestnut Flour from Whole Chestnuts About Chestnuts Chestnut flour has history. Different varieties of chestnuts grow throughout the temperate zone, and many cultures have made use of the nut as a food source. In North America, Native Americans made flour from the dried nuts and ate the whole nuts as vegetables.