Garlic & Parsley Hummus (No Tahini Necessary)

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

8

Description

A creamy, delicious and smooth garlic and parsley hummus. Mediterranean-style with no tahini required!

Ingredients

• 15 ounces, weight Canned Garbanzo Beans, Drained
• 2 Tablespoons Water
• 3 Tablespoons Olive Oil
• ⅛ teaspoons Sesame Oil
• 2 Tablespoons Lemon Juice
• 1 clove Garlic, Peeled
• ½ Tablespoons Parsley
• ½ teaspoons Cumin
• 1 pinch Sea Salt

• 15 ounces, weight Canned Garbanzo Beans, Drained
• 2 Tablespoons Water
• 3 Tablespoons Olive Oil
• ⅛ teaspoons Sesame Oil
• 2 Tablespoons Lemon Juice
• 1 clove Garlic, Peeled
• ½ Tablespoons Parsley
• ½ teaspoons Cumin
• 1 pinch Sea Salt

Preparation

Combine all ingredients in a blender and blend until smooth.

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Cherry Berry Syrup

Prep: 15 mins

Cook: 20 mins

Level: Easy

Serves: Updated

6

Description

Cherry Berry Syrup is lower in carbohydrates than regular pancake syrup, full of healthy fruit and every bit as tasty on your paleo pancakes and crepes.

Ingredients

• 1 bag (10 Oz. Size) Frozen Pitted Cherries
• 1 bag (8 Oz. Size) Frozen Blueberries
• 1 cup Apple Juice
• ⅛ teaspoons Stevia
• 1 Tablespoon Arrowroot Powder
• ¼ cups Water

• 1 bag (10 Oz. Size) Frozen Pitted Cherries
• 1 bag (8 Oz. Size) Frozen Blueberries
• 1 cup Apple Juice
• ⅛ teaspoons Stevia
• 1 Tablespoon Arrowroot Powder
• ¼ cups Water

Preparation

In a saucepan over medium heat, bring the cherries, blueberries, apple juice and stevia to a boil. Lower the heat and simmer for about 10 minutes, until fruit is soft.

In a small bowl, dissolve arrowroot powder in water, stirring until thoroughly combined. Raise heat to high, add arrowroot mixture to fruit, and cook, whisking constantly, until the mixture thickens and becomes glossy, about 1 minute. Remove from heat.

Let sauce cool and thicken for 10 minutes before serving. Use right away or store in a glass jar in the refrigerator for up to 3 days.

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Quick, Chewy Breadsticks

Prep: 40 mins

Cook: 20 mins

Level: Easy

Serves: Updated

8

Description

Delicious, homemade breadsticks that are on the table in an hour, including rising time.

Ingredients

• 1-½ cup Warm Water
• 2 Tablespoons Sugar
• 1 Tablespoon Yeast
• 1 Tablespoon Olive Oil
• ½ teaspoons Salt
• 4 cups Flour
• ¼ cups Olive Oil
• ½ teaspoons Garlic Powder
• ¼ cups Grated Parmesan Cheese

• 1-½ cup Warm Water
• 2 Tablespoons Sugar
• 1 Tablespoon Yeast
• 1 Tablespoon Olive Oil
• ½ teaspoons Salt
• 4 cups Flour
• ¼ cups Olive Oil
• ½ teaspoons Garlic Powder
• ¼ cups Grated Parmesan Cheese

Preparation

1. In the bowl of a stand mixer, combine water, sugar, yeast, olive oil, and salt. Gradually mix in flour until a soft dough forms. Let dough rest and rise for 10 minutes.

2. On a lightly floured surface, roll dough into a large rectangle/square, about 16×16 inches. Lightly brush dough with olive oil. You may not need all of it. Sprinkle with garlic powder and Parmesan cheese.

3. Cut dough into 1-inch strips. Fold each strip in half (making the strip shorter, not skinnier). Gently twist each strip a few times to make it look pretty. Place on a baking sheet lightly coated with cooking spray. Let rise for 15–20 minutes.

4. Preheat oven to 400ºF. Bake for 18–20 minutes, or until golden brown.

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Mango Salsa

Prep: 30 mins

Cook: -

Level: Easy

Serves: Updated

2

Description

Mangos in a salsa! Possibly the best food ever!

Ingredients

• 2 whole Mangos, Peeled, Pitted And Diced
• 1 whole Avocado, Peeled, Pitted, And Diced
• 1 whole Jalapeño Or Other Spicy Pepper Of Your Choice, Seeded And Diced Finely
• 2 Tablespoons Cilantro, Chopped
• ½ whole Red Onion, Diced Finely
• 1 whole Lime, Juiced
• 1 Tablespoon Olive Oil
• Salt And Pepper, to taste

• 2 whole Mangos, Peeled, Pitted And Diced
• 1 whole Avocado, Peeled, Pitted, And Diced
• 1 whole Jalapeño Or Other Spicy Pepper Of Your Choice, Seeded And Diced Finely
• 2 Tablespoons Cilantro, Chopped
• ½ whole Red Onion, Diced Finely
• 1 whole Lime, Juiced
• 1 Tablespoon Olive Oil
• Salt And Pepper, to taste

Preparation

Combine the ingredients in a bowl. Season to taste with salt and pepper. Cover and let it sit in the fridge for at least half an hour to let the flavors blend together.

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Chicken Tortilla Soup

Prep: 15 mins

Cook: 35 mins

Level: Easy

Serves: Updated

6

Description

January is National Soup Month so celebrate with a delicious and easy recipe for Chicken Tortilla Soup!

Ingredients

• FOR THE SOUP:
• 8 cups Good Quality Chicken Broth, Homemade Or Store Bought
• 1  Small Red Onion, Diced
• 2  Large Carrots, Diced
• 1  Large White Potato Or Sweet Potato, Peeled & Diced
• ¼ cups Tomato Paste
• 1 leaf Bay Leaf
• 2 cloves Garlic, Minced
• ¼ teaspoons Chipotle Chile En Adobo, Canned
• 1 teaspoon Fresh Or Jarred Jalapeño, Seeded & Minced
• 1 teaspoon Dried Oregano
• ⅛ teaspoons Ground Cumin
• 1  Small Zucchini, Diced
• 1  Small Yellow Squash, Diced
• 1  Small Red Bell Pepper, Stem And Seeds Removed, Diced
• 2  Boneless, Skinless Cooked Chicken Breasts, Shredded
• 1 Tablespoon Fresh Cilantro, Chopped
• 1 Tablespoon Fresh Mint, Chopped
• 2 Tablespoons Fresh Lime Juice
• 2 Tablespoons Sherry
• 1 teaspoon White Pepper
• Salt To Taste
• FOR THE GARNISHES:
• 8 ounces, weight Monterey Jack Cheese, Shredded
• 4  Fresh Corn Tortillas, Cut Into Thin Strips (see Note)
• 2  Avocados, Peeled And Pitted Then Sliced Or Diced
• ½ cups Fresh Cilantro, Chopped
• Fresh Lime Slices
• Extra Minced Jalapeños

• FOR THE SOUP:
• 8 cups Good Quality Chicken Broth, Homemade Or Store Bought
• 1  Small Red Onion, Diced
• 2  Large Carrots, Diced
• 1  Large White Potato Or Sweet Potato, Peeled & Diced
• ¼ cups Tomato Paste
• 1 leaf Bay Leaf
• 2 cloves Garlic, Minced
• ¼ teaspoons Chipotle Chile En Adobo, Canned
• 1 teaspoon Fresh Or Jarred Jalapeño, Seeded & Minced
• 1 teaspoon Dried Oregano
• ⅛ teaspoons Ground Cumin
• 1  Small Zucchini, Diced
• 1  Small Yellow Squash, Diced
• 1  Small Red Bell Pepper, Stem And Seeds Removed, Diced
• 2  Boneless, Skinless Cooked Chicken Breasts, Shredded
• 1 Tablespoon Fresh Cilantro, Chopped
• 1 Tablespoon Fresh Mint, Chopped
• 2 Tablespoons Fresh Lime Juice
• 2 Tablespoons Sherry
• 1 teaspoon White Pepper
• Salt To Taste
• FOR THE GARNISHES:
• 8 ounces, weight Monterey Jack Cheese, Shredded
• 4  Fresh Corn Tortillas, Cut Into Thin Strips (see Note)
• 2  Avocados, Peeled And Pitted Then Sliced Or Diced
• ½ cups Fresh Cilantro, Chopped
• Fresh Lime Slices
• Extra Minced Jalapeños

Preparation

In a large pot over high heat, combine chicken broth, onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle chile, jalapeno, oregano, and cumin. Bring to a boil then reduce heat to low and simmer for 20 minutes.

Add squashes, red pepper and cooked chicken and increase heat. Bring to a boil, then reduce to low and simmer for 15 minutes.

Add cilantro, mint, lime juice, sherry, white pepper and salt to taste. Stir well and remove from heat.

Garnish with Monterey jack cheese, tortilla strips, avocados, cilantro, lime slices and minced jalapeños.

Note: For the tortilla strips, add a drizzle of oil into a skillet over medium-high heat and fry the tortillas until crisp. Or you can bake them at 350 F until crisp, roughly 7 to 10 minutes.

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