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 SAUCE INGREDIENTS 8 large cloves garlic, minced 3 tablespoons olive oil 5-6 cups cauliflower florets 6-7 cups vegetable broth or water 1 teaspoon ginger (more to taste) 1/2 teaspoon pepper (more to taste) 1/2 cup milk (more to taste) (Heart Active) INSTRUCTIONS Garlic: Sauté the minced garlic with the butter in a large non-stick
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.