BURGERS SANS BEEF. Lemon Garlic Tuna Burgers Makes: 4 Servings Serving Size: Serving: 1 Tuna Patty Calories per serving: 175 Fat per serving: 4g Ingredients 1 can of tuna fish in spring water, drained and flaked (Fresh steamed tuna is better if you can get it) ½ cup multigrain bread crumbs or wholemeal
BUTTERNUT SQUASH AND SPINACH LASAGNA INGREDIENTS 2 teaspoons olive oil 1 1/2 cups vertically sliced red onion 1 1/2 tablespoons sliced garlic 1 (6-oz./170 gms) pkg. baby spinach 3/4 cup plain 0% fat-free natural Greek yogurt 1/3 cup 1% low-fat milk 3 ounces 850 gms. sliced low fat provolone cheese, torn into small pieces
INDIAN SPICED CAULIFLOWER RECIPE INGREDIENTS 2 tablespoons olive oil 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon curry powder 1 teaspoon turmeric powder 1 large head cauliflower, cored, broken into 1-inch florets Freshly ground black pepper 1 teaspoon finely grated peeled ginger 1 teaspoon finely grated lime zest INSTRUCTIONS Preheat oven to
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 350Â°F 180Â°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.