Sirloin Steakhouse Salad with Avocado-Garlic Dressing

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Prep: 5 mins

Cook: 8 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Protein packed salad with healthy fats in the dressing too!

Ingredients

• 1 whole Sirloin Steak
• ¾ teaspoons Sea Salt, Divided
• 1  Avocado, Divided
• ½ cups Extra Virgin Olive Oil
• 1 clove Small, Garlic
• 2 Tablespoons Apple Cider Vinegar
• 4 cups Spring Mix Lettuce
• 12  Grape Tomatoes

Preparation

Turn a stove burner on medium heat and spray a pan with nonstick cooking spray.

Pat steak dry and season with 1/2 teaspoon sea salt. When pan is hot, add steak and __cook for 4 minutes on each side for medium rare. Let steak cool on a cutting board when finished.

To prepare the dressing, add 1/2 avocado, 1/4 teaspoon sea salt, olive oil, garlic, and apple cider vinegar to a blender or food processor and blend until ingredients are well-mixed.

Add 2 cups of lettuce to each plate. Slice steak fairly thinly and add to each bed of spring mix. Halve the grape tomatoes and dice the remaining avocado and add evenly to each salad. Drizzle the dressing over each salad and enjoy!

Raspberry Jam Quinoa Parfait

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Prep: 5 mins

Cook: 15 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Switch up your breakfast or snack routine with this easy Raspberry Jam Quinoa Parfait!

Ingredients

• 1 cup Dry Quinoa, Rinsed And Drained
• 2 cups Water
• 2 teaspoons Vanilla Extract
• 2 cups Vanilla Greek Yogurt
• 1 cup Raspberry Chia Jam

Preparation

Cook quinoa with water, according to package directions. Remove from heat and stir in vanilla extract. Set quinoa aside to cool. If making parfaits in advance, refrigerate quinoa until needed.

To prepare parfait, spoon about 1/2 cup yogurt onto the bottom of a Mason jar or glass, followed by 1/4 cup quinoa and 3 tablespoons of jam. Repeat with another layer, or as many as you desire. Repeat process with remaining servings.

Serve immediately or refrigerate until ready to serve. Enjoy!

Strawberry Rhubarb Vegan Overnight Oats

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Prep: 10 mins

Cook: 15 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

These easy, gluten free Strawberry Rhubarb Vegan Overnight Oats taste like waking up to a healthy slice of pie for breakfast! Make-ahead friendly and only 200 calories!

Ingredients

• FOR THE CRUMBS:
• 1 Tablespoon Almond Flour
• 1 Tablespoon Rolled, Old Fashioned Oats (gluten Free If Needed)
• ½ Tablespoons Coconut Sugar
• 1 teaspoon Coconut Oil, Softened To Room Temperature (the Consistency Of Softened Butter)
• FOR THE SAUCE:
• 1 cup Strawberries, Roughly Chopped (130g)
• ½ cups Rhubarb, Sliced (65g)
• 1 Tablespoon Agave
• 1 Tablespoon Water
• FOR THE OATS:
• ⅔ cups Rolled, Old Fashioned Oats (gluten Free If Needed)
• 1 teaspoon Ground Cinnamon
• ⅔ cups Unsweetened Vanilla Almond Milk

Preparation

In a small bowl, mix almond flour, oats and coconut sugar. Add coconut oil and use your hands to mix until you have a crumbly mixture.

Spread the crumbs on a microwave safe plate and microwave for 1 minute. Stir and then microwave an additional 45 seconds. (See note below.) Place the plate into the refrigerator to let the crumbs harden.

In a medium sauce pan, combine strawberries, rhubarb, agave and water on medium heat. Simmer for 6 minutes, and then mash everything together. __cook an additional 9–10 minutes, stirring frequently, until mixture reduces and thickens. Stir a lot so the bottom doesn’t burn. Once reduced, divide the sauce between large cups.

In a medium bowl, stir oats and cinnamon. Stir in almond milk, and then divide oats between the cups. Refrigerate for at least 6 hours to overnight to let the oats absorb the liquid.

In the morning, divide crumbs between the cups, stir everything together and devour!

Note: I have not tested this in the oven, so I can’t advise you on cooking time and temperature for the oven.

Grilled Corn with Herbs

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Prep: 1 hr

Cook: 20 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Grilled corn with herbs, with ingredients so light and fresh it makes you feel like you are sitting in a shady spot enjoying a wonderful outdoor meal.

Ingredients

• 4 ears Sweet Corn On The Cob With Husks
• 1 cup Extra Virgin Olive Oil
• 2 Tablespoons Diced Sweet Onions
• ½ cups Fresh Cilantro, Chopped
• ½ cups Fresh Parsley, Chopped
• 2 Tablespoons Fresh Chives, Chopped
• 2 Tablespoons Fresh Lemon Juice (or More, To Taste)
• Salt For Herb Dressing Plus 1 Tablespoon For Soaking Corn
• Fresh Cracked Pepper

Preparation

Carefully peel back the husks from the ears of corn without tearing them off. Then pull away all the corn silk. Lift the husks back over the corn. Soak the corn in a large bowl, covered with water and 1 tablespoon of salt for 1 hour.

Mix remaining ingredients to make the fresh herb dressing in a shallow bowl and allow to sit at room temperature until the corn is grilled.

When corn is finished soaking, preheat a grill with the lid closed to medium or medium-low setting.

Drain any excess water from the ears of corn and set directly on the grill grate. Close the lid and __cook for 15–20 minutes, rotating every 5 minutes and grill until the kernels are tender to taste.

Remove any remaining husk. Serve warm with the fresh herb dressing.

Canarian Wrinkly Potatoes (Papas Arrugadas)

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Prep: 5 mins

Cook: 30 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Canarian Wrinkly Potatoes (Papas Arrugadas) is a traditional Canarian potato side dish which is a perfect accompaniment to any meal! Super easy to make!

Ingredients

• 1-½ pound Small New Potatoes, Unpeeled
• ½ cups Coarse Sea Salt

Preparation

Scrub and wash the potatoes. Put in a pan together with the salt. Add enough water to cover.

Bring to a boil and __cook on a low heat (partially covered) until tender. The cooking time depends on the size of the potatoes. If you use small ones, it should take around 20 minutes.

Pour off the water and __cook over a low heat until the potatoes wrinkle and are really dry. Shake the pan from time to time to prevent the potatoes from burning.

No Knead Easter Hot Cross Buns

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Prep: 1 hr 30 mins

Cook: 15 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

No Knead Easter Hot Cross Buns.

Ingredients

• FOR THE BUNS:
• ¼ cups Warm Water
• 3 teaspoons Dry Yeast
• 1 cup Milk
• ¼ cups Butter
• 2  Eggs, Lightly Beaten
• 5 cups White Bread Flour
• 1 teaspoon Salt
• 3 teaspoons Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 2 teaspoons Mixed Spice
• 1 teaspoon Ground Ginger
• 2-½ Tablespoons Caster Sugar
• 1 cup Sultanas Or Raisins
• FOR THE CROSSES:
• 2 Tablespoons (heaped) Plain Flour
• 6 Tablespoons Water
• FOR THE GLAZE:
• 1 Tablespoon Honey

Preparation

Grease a baking tray with butter.

Place very warm water in a measuring cup and sprinkle in the yeast, stirring until the yeast dissolves. Set aside.

Heat milk in the microwave until hot (not boiling), then add butter and stir until butter melts. Let it cool a little and then add eggs and stir in.

Sieve the flour into a large bowl. Mix in the salt, cinnamon, nutmeg, mixed spice, ginger, sugar and sultanas or raisins. Make a well in the centre and pour in the yeast mixture and the butter mixture. Mix with a metal fork until a soft dough forms, it pulls away from the sides of the bowl, and is still a little sticky but you can form it into a rough ball with your hands. If it’s too sticky, add a little more flour until you are happy with the consistency, being careful not to make it too dry.

Place in a greased mixing bowl with a damp cloth over the top and leave to rise until it doubles in size, about 30 minutes. This can differ depending on your room temperature; if it is cold where you are, place the dough in the microwave with a cup of boiling water next to the bowl to help it along.

Once dough has doubled in size, on a lightly floured surface, divide dough into 15 equal pieces. Preheat oven to 200°C (400ºF).

Roll the dough pieces into balls with your hands and evenly space out on the baking tray. Cover again with a damp cloth and let the buns rise until they double in size, about 40 minutes.

For the crosses, mix plain flour and water until you have a thick paste. Gently pat down the buns with your hands. Using a spoon or a piping bag filled with the paste, carefully draw a cross onto each bun.

Bake for about 15 minutes or until rolls are golden brown. Brush with honey and transfer onto a wire rack to cool.

Grilled Ratatouille Foil-Packets

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Prep: 10 mins

Cook: 15 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

It’s finally time to dust off the grill! These Grilled Ratatouille Foil-Packets are the perfect side dish to steaks, chicken or fish.

Ingredients

• ⅓ cups Olive Oil
• 2 cloves Garlic, Minced
• ¼ teaspoons Dried Oregano
• ¼ teaspoons Dried Thyme
• ¼ teaspoons Fennel Seeds
• ¾ teaspoons Salt
• 1  Medium Eggplant, Cut Into 1/2-inch Slices
• 1  Onion, Sliced Thin
• 1  Small Zucchini, Sliced Thin
• ¾ pounds Small Roma Tomatoes, Sliced
• 1  Red Bell Pepper, chopped
• ½ cups Shredded Fresh Basil Leaves

Preparation

Whisk together olive oil, minced garlic, dried oregano, dried thyme, fennel seeds, and salt in a small bowl.

Cut four 12×18 inch sheets, enough to wrap the veggies, of heavy duty foil. Layer the vegetables on the center of each aluminum foil square. Start with the eggplant, then the onion, zucchini, tomato, and bell pepper.

Pour the olive oil mixture over top of the veggies and top with fresh basil. Seal the edges of the foil to make packets.

Preheat grill to medium heat and place on the foil packets seam side up. Close grill and __cook for 15 minutes. Carefully open packets and serve.

Lemon Shrimp Orzo Bowls with Broccolini

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Prep: 10 mins

Cook: 20 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Delicious and simple to make Lemon Shrimp Orzo Bowls with Broccolini—the perfect meal that can be eaten for tonight’s dinner and also packed for tomorrow’s lunch!

Ingredients

• 1 pound Medium Shrimp
• 1 teaspoon Red Pepper Flakes, Divided
• 8 ounces, weight Orzo
• 3 Tablespoons Olive Oil, Divided
• 5 cloves Garlic, Minced, Divided
• 3  Lemons, Divided
• 2 bunches (small) Broccolini
• Salt And Pepper, to taste

Preparation

Place shrimp in a large plate and season with ½ teaspoon red pepper flakes and salt.

Cook orzo to al dente, according to package instructions. Drain, and drizzle with 1 tablespoon olive oil and season with salt and pepper. Set aside.

Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 2 cloves of garlic and place half of the shrimp in skillet. __cook 1 minute on each side. Finish off with juice of ½ lemon. Remove from skillet, place on a clean plate and repeat with remaining shrimp, finishing off with juice of 1/2 lemon. Set shrimp aside.

Fill a large, shallow pot with 1 ½ to 2 inches of water. Bring to a boil. Once boiling, add broccolini, cover pot, and lower heat. Steam about 5 minutes, or until broccolini is fork tender. Remove from pot and immediately place in an ice bath.

Heat remaining 1 tablespoon olive oil in the skillet used for the shrimp. Add remaining minced garlic, and ½ teaspoon red pepper flakes. Saute about 20 seconds. Add cooked broccolini to skillet and saute in oil and garlic. Season with salt and pepper. Squeeze juice of 1 lemon over broccolini and let it __cook down about 1 minute. Remove from heat.

Assemble your bowls by starting out with orzo. Add shrimp, along with any juices they might have accumulated. Top with broccolini. Use remaining lemon to squeeze on top, if desired.

Enchilada Chicken Tostadas

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Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Enchilada sauce turns a pan of shredded chicken into the tastiest tostada topping you’ve ever had.

From Natalie Perry of Perry’s Plate.

Ingredients

• 4 cups To 5 Cups Cooked Shredded Chicken
• 1 can (10 Oz. Size) Enchilada Sauce, Or As Needed
• ½  Lime, Or As Needed
• 1 head Romain Lettuce, Or 10 Ounces Chopped Salad Greens
• 12  Tostada Shells
• 2 cups Grape Or Cherry Tomatoes, Halved
• 2  Avocados, Peeled, Pitted And Sliced
• ½ cups Mexican Cotija Cheese

Preparation

Place chicken in a large skillet with 1 cup of the enchilada sauce. Heat over medium heat until chicken is warmed through. If you’d like it saucier, add the remaining sauce until it’s as saucy as you like. Add the juice from 1/2 of the lime to the chicken. Taste, and add more lime juice or salt, if needed.

Place a small handful of lettuce on each tostada shell. Spoon some enchilada chicken over the lettuce and top with chopped tomatoes, avocados, and a sprinkle of cheese.