Quick & Easy Guacamole By Genavie Brady
Ingredients: (Part 1)
● About 1 cup of cooked brown/ green lentils **
● 1 HUGE handful of fresh cilantro (about a cup-- stems & all)
● About a ½ tablespoon to 1 tablespoon fresh or dried herbs like parsley (sometimes I don’t have parsley so I just use dried basil leaves, oregano, etc.-- anything will work)
● Half of a jalapeno
● 1 ½ tablespoons of neutral tasting oil (olive oil is fine, but it can leave a strong taste)
● 2 cloves of garlic
● Squeeze or two of lemon juice
● Salt for tasting
Ingredients: (Part 2)
● The other half of the jalapeno
● 1 small tomato
● ¼ onion
● 2 teaspoons garlic powder
● Any other seasonings you usually add to your regular guacamole like paprika, chile powder, cayenne pepper, salt, pepper, dried chilis, lime and lemon juice. - Just taste as you go and make it how you like it!
Directions, part 1:
● Begin cooking ½ to 1 cup of dried lentils
** An easy way to do this is to put the amount of lentils into a pot and double your water (if you had 1 cup lentils then add 2 cups of water) then once it is brought to a boil, you can turn down the heat to simmer for 20 minutes.
Once the lentils are done, drain the excess water and let sit to cool.
● While the lentils are cooling, prep the ingredients (part 1) and put the whole ingredients of cilantro, herbs, half jalapeno, oil, garlic, lemon juice and salt into a food processor or even a blender (if you have a good one)
● Once the lentils are no longer warm to the touch, add about 1 cup to the food processor as well and blend all together until you get a smooth consistency. (You can add more lentils if the taste is too “cilantro-y” but no matter what will give you the desired taste of guacamole; also feel free to add more cilantro or other fresh herb if mixture is too thick)
Directions, part 2:
● Now you want to cut the half jalapeno, tomato, onion as desired (these will be your body of the guacamole so I usually cut them small to medium chunks) ● Add the seasonings and cut up jalapeno, tomato and onion to the lentil mixture you just made.
● Gently mix everything together, feel free to try it and add anything you like (especially that half eaten avocado)-- it will help smooth the mixture.
Now you have made guacamole with little to no avocados! It is cheaper, healthier and will last longer in your fridge! I hope you enjoy this recipe as much as I do during this avocado- less time.
● About 1 cup of cooked brown/ green lentils **
● 1 HUGE handful of fresh cilantro (about a cup-- stems & all)
● About a ½ tablespoon to 1 tablespoon fresh or dried herbs like parsley (sometimes I don’t have parsley so I just use dried basil leaves, oregano, etc.-- anything will work)
● Half of a jalapeno
● 1 ½ tablespoons of neutral tasting oil (olive oil is fine, but it can leave a strong taste)
● 2 cloves of garlic
● Squeeze or two of lemon juice
● Salt for tasting
Ingredients: (Part 2)
● The other half of the jalapeno
● 1 small tomato
● ¼ onion
● 2 teaspoons garlic powder
● Any other seasonings you usually add to your regular guacamole like paprika, chile powder, cayenne pepper, salt, pepper, dried chilis, lime and lemon juice. - Just taste as you go and make it how you like it!
Directions, part 1:
● Begin cooking ½ to 1 cup of dried lentils
** An easy way to do this is to put the amount of lentils into a pot and double your water (if you had 1 cup lentils then add 2 cups of water) then once it is brought to a boil, you can turn down the heat to simmer for 20 minutes.
Once the lentils are done, drain the excess water and let sit to cool.
● While the lentils are cooling, prep the ingredients (part 1) and put the whole ingredients of cilantro, herbs, half jalapeno, oil, garlic, lemon juice and salt into a food processor or even a blender (if you have a good one)
● Once the lentils are no longer warm to the touch, add about 1 cup to the food processor as well and blend all together until you get a smooth consistency. (You can add more lentils if the taste is too “cilantro-y” but no matter what will give you the desired taste of guacamole; also feel free to add more cilantro or other fresh herb if mixture is too thick)
Directions, part 2:
● Now you want to cut the half jalapeno, tomato, onion as desired (these will be your body of the guacamole so I usually cut them small to medium chunks) ● Add the seasonings and cut up jalapeno, tomato and onion to the lentil mixture you just made.
● Gently mix everything together, feel free to try it and add anything you like (especially that half eaten avocado)-- it will help smooth the mixture.
Now you have made guacamole with little to no avocados! It is cheaper, healthier and will last longer in your fridge! I hope you enjoy this recipe as much as I do during this avocado- less time.
Lime & Honey Salmon by Samantha Prieto
Ingredients:
- 120 grams of fresh salmon (about 1 fillet)
- Lemon juice
- Fresh cilantro leaves
- 1 tablespoon of honey
- Finely chopped garlic to the taste
- Salt and pepper to the taste
Directions:
1. Place all the ingredients in a deep container, except for the salmon. Mix everything well together
2. Spread the mixture on top of the salmon fillet on both sides
3. You can either cook this over the oven by using a baking sheet and aluminum foil to place the salmon for 25 minutes at 200C. You can also use a pan with a lid at medium temperature.
That is it! Super easy and delicious! Note: Don’t forget to add any vegetables such as broccoli, onions, carrots, potato, asparagus, etc.
Healthy Banana Pancakes by Allana Roszyk
Ingredients:
- 1 medium, ripe banana
- ½ cup of oats
- 1 scoop of protein powder (I prefer vanilla flavor)
- 1 tsp of baking powder
- 2 tbsp of any milk (add more if needed)
- 1 egg
- A dash of cinnamon
- Chocolate chips (Optional, but delicious)
- Add all ingredients (except chocolate chips) into a blender or food processor until mixture is combined and oats are completely ground up
Portobello Mushroom Pizza by Victoria Dominguez
Ingredients:
- 1 portobello mushroom
- ¼ cup of water
- ¼ cup of mozzarella cheese
- ¼ of marinara sauce
- 2 grape tomatoes
- Salt and pepper (pinch)
- Italian seasoning (pinch)
- Your favorite pizza topping
- Add ¼ cup of water to a pan with portobello mushrooms. Cover the pan until the mushrooms are cooked throughout
- Make sure to cook the portobello mushroom until soft
- Start chopping your vegetables. Topping are completely up to your preferences.
- Once everything has been washed and chopped, separate the ingredients into separate bowls to use later.
- Once your portobellos are ready, place them in an extended plate and begin adding the ingredients.
- First you will need to spread a layer of marinara sauce
- Add slices tomatoes
- Add seasonings (salt, pepper, and Italian)
- Next, you will add a layer mozzarella cheese
- Continue to add your selected toppings
- Once your portobello mushroom pizza is assembled, heat it in a pan for 2-3 minutes (or until cheese is melted)
- Remove portobello from heat
- Your healthy pizza is ready to be served!
Greek Yogurt Spagetti by Leonor Lara
Yield: ~ 8 servings
Ingredients
● Whole wheat spaghetti (16 oz)
● 1 lb grilled chicken breast plain
● 1 cup of cherry tomatoes
● 1 tablespoon canola oil
● 1 ⁄ 2 cup chopped mushroom-
● 2 cloves minced garlic
● ½ cup grated parmesan cheese
● 1 cup natural greek yogurt
● 1 ⁄ 2 teaspoon black pepper
● 1 ⁄ 2 cup sliced green onion
Directions
● Cook pasta and drain
● Grill the chicken breast
● Sauté mushrooms, cherry tomatoes, garlic, and green onions in canola oil.
● Cut the grilled chicken breast into thin slices against the grain and add it to the sautéed
vegetables to add flavor to the chicken
● In a pan with the drained pasta add the parmesan, Greek yogurt, sautéed mixture of
vegetables and chicken, and black pepper
● Serve and enjoy!
Ingredients
● Whole wheat spaghetti (16 oz)
● 1 lb grilled chicken breast plain
● 1 cup of cherry tomatoes
● 1 tablespoon canola oil
● 1 ⁄ 2 cup chopped mushroom-
● 2 cloves minced garlic
● ½ cup grated parmesan cheese
● 1 cup natural greek yogurt
● 1 ⁄ 2 teaspoon black pepper
● 1 ⁄ 2 cup sliced green onion
Directions
● Cook pasta and drain
● Grill the chicken breast
● Sauté mushrooms, cherry tomatoes, garlic, and green onions in canola oil.
● Cut the grilled chicken breast into thin slices against the grain and add it to the sautéed
vegetables to add flavor to the chicken
● In a pan with the drained pasta add the parmesan, Greek yogurt, sautéed mixture of
vegetables and chicken, and black pepper
● Serve and enjoy!
Vegan Cookies by Kathryn Cardle
Materials required:
- Standing mixer or hand mixer (or a whisk with a strong arm and willpower)
- Spoon
- Baking Sheets
- Cooling Racks
- Metal or sturdy spatula
Ingredients
- 3/4 cup granulated white sugar
- 3/4 cup brown sugar
- 4 tbsp Vegan butter, slightly softened
- 1 1/4 tsp baking soda
- 1 tsp vanilla
- 2 eggs or egg replacements
- 1 cup peanut butter
- 3 cups rolled oats
Optional:
- 3/4 cup vegan chocolate chips
- 1/2 cup chopped nuts (walnuts, sunflower seeds)
Directions
1. Preheat the oven to 350 F
2. In a stand mixer, combine white sugar, brown sugar, and vegan butter on medium speed until crumbles form.
3. Add eggs, vanilla, and baking soda until a thick batter forms.
4. Add peanut butter and mix until fully combined.
5. Gradually add oats (1/2 cup at a time) until fully combined.
6. Optional: add chocolate chips or nuts until combined.
7. Spray cookie sheets with a thin layer of non-stick cooking spray.
8. Scoop about 1/4 cup or 2 tbsp of dough onto the cookie sheet. About 12 cookies fit on a standard sheet.
9. Cook in the oven for 10-12 minutes or until slightly golden-brown on the edges and top.
10. Remove from the oven and let cool on the cookie sheet for 5 minutes.
11. Using a metal or sturdy spatula, carefully remove cookies from the sheet and place on the cooling rack for 10 more minutes.
12. Best served warm from the oven!
Makes about 24-30 cookies depending on size
- Standing mixer or hand mixer (or a whisk with a strong arm and willpower)
- Spoon
- Baking Sheets
- Cooling Racks
- Metal or sturdy spatula
Ingredients
- 3/4 cup granulated white sugar
- 3/4 cup brown sugar
- 4 tbsp Vegan butter, slightly softened
- 1 1/4 tsp baking soda
- 1 tsp vanilla
- 2 eggs or egg replacements
- 1 cup peanut butter
- 3 cups rolled oats
Optional:
- 3/4 cup vegan chocolate chips
- 1/2 cup chopped nuts (walnuts, sunflower seeds)
Directions
1. Preheat the oven to 350 F
2. In a stand mixer, combine white sugar, brown sugar, and vegan butter on medium speed until crumbles form.
3. Add eggs, vanilla, and baking soda until a thick batter forms.
4. Add peanut butter and mix until fully combined.
5. Gradually add oats (1/2 cup at a time) until fully combined.
6. Optional: add chocolate chips or nuts until combined.
7. Spray cookie sheets with a thin layer of non-stick cooking spray.
8. Scoop about 1/4 cup or 2 tbsp of dough onto the cookie sheet. About 12 cookies fit on a standard sheet.
9. Cook in the oven for 10-12 minutes or until slightly golden-brown on the edges and top.
10. Remove from the oven and let cool on the cookie sheet for 5 minutes.
11. Using a metal or sturdy spatula, carefully remove cookies from the sheet and place on the cooling rack for 10 more minutes.
12. Best served warm from the oven!
Makes about 24-30 cookies depending on size
Oven Baked Cumin Lamb Chops by Tessa Zhang
Ingredients
1. lamb chops
2. cumin (85%), white pepper (2%), salt (13%)
3. additionally: red chili pepper
Directions
1. cut lamb chops in pairs.
2. mix all the spices in a bowl and taste it. Adjust flavor to your taste.
3. Put the spices on the lamb, and let the lamb marinate for 1 to 2 hours.
4. Preheat the oven, cover the lamb with foil on a baking tray, and bake the lamb at 385F for 15 minutes.
5. take off the foil cover, broil (low setting) the lamb for 3 to 5 minutes.
6. flip the lamb, bake it at 385F for about 10 minutes.
7. check the lamb, broil (low setting) it for 3 to 5 minutes, if needed.
8. add some sesame seeds, if you like.
1. lamb chops
2. cumin (85%), white pepper (2%), salt (13%)
3. additionally: red chili pepper
Directions
1. cut lamb chops in pairs.
2. mix all the spices in a bowl and taste it. Adjust flavor to your taste.
3. Put the spices on the lamb, and let the lamb marinate for 1 to 2 hours.
4. Preheat the oven, cover the lamb with foil on a baking tray, and bake the lamb at 385F for 15 minutes.
5. take off the foil cover, broil (low setting) the lamb for 3 to 5 minutes.
6. flip the lamb, bake it at 385F for about 10 minutes.
7. check the lamb, broil (low setting) it for 3 to 5 minutes, if needed.
8. add some sesame seeds, if you like.
Easy One-Bowl Oatmeal Cookies (with nuts) by Tessa Zhang
Based on: https://www.seriouseats.com/recipes/2015/12/easy-one-bowl-oatmeal-cookies-recipe.html
Yield: 14~16 servings
Ingredients
1/3 c. olive oil (can add a little bit more, or use lard/butter)
1 large egg
1/2 t. vanilla extract (can be a little bit more)
1/4 t. crystal salt (taste and adjust)
¼ t. ground cinnamon
¼ t. baking powder
¼ t. baking soda
3 T. brown sugar (less than 1/5 c.)
2 T. granulated sugar (may add 1/8 c. more)
1 c. old-fashioned oats
½ + 1/8 c. all-purpose flour
Chocolate, raisin, dried cranberries, cherries, or others
Directions
1. Adjust oven rack to middle position, preheat to 350°F, and line 2 aluminum half sheet pans with parchment (not wax paper).
2. Combine butter, vanilla, egg, brown sugar, white sugar, kosher salt, cinnamon, and baking soda in a medium bowl. Stir until no lumps remain, then fold in rolled oats, followed by the flour and dried cranberries or cherries. Divide into about 15 one-ounce portions with a roughly 1-tablespoon scoop and arrange on prepared sheet pans. Let stand at room temperature for at least 25 minutes, no more than 60 minutes.
3. Bake until pale gold around the edges, but still puffed and steamy in the center, about 7 to 10 minutes. Cool directly on sheet pans above baking rack until firm, about 5 to 10 minutes. Enjoy warm, or store in airtight container up to 3 days at room temperature.
Yield: 14~16 servings
Ingredients
1/3 c. olive oil (can add a little bit more, or use lard/butter)
1 large egg
1/2 t. vanilla extract (can be a little bit more)
1/4 t. crystal salt (taste and adjust)
¼ t. ground cinnamon
¼ t. baking powder
¼ t. baking soda
3 T. brown sugar (less than 1/5 c.)
2 T. granulated sugar (may add 1/8 c. more)
1 c. old-fashioned oats
½ + 1/8 c. all-purpose flour
Chocolate, raisin, dried cranberries, cherries, or others
Directions
1. Adjust oven rack to middle position, preheat to 350°F, and line 2 aluminum half sheet pans with parchment (not wax paper).
2. Combine butter, vanilla, egg, brown sugar, white sugar, kosher salt, cinnamon, and baking soda in a medium bowl. Stir until no lumps remain, then fold in rolled oats, followed by the flour and dried cranberries or cherries. Divide into about 15 one-ounce portions with a roughly 1-tablespoon scoop and arrange on prepared sheet pans. Let stand at room temperature for at least 25 minutes, no more than 60 minutes.
3. Bake until pale gold around the edges, but still puffed and steamy in the center, about 7 to 10 minutes. Cool directly on sheet pans above baking rack until firm, about 5 to 10 minutes. Enjoy warm, or store in airtight container up to 3 days at room temperature.
Sweet Potato Muffins (with nuts) by Tessa Zhang
Ingredients
1 c. all-purpose flour
½ c. + 1 T. brown sugar (not very sweet)
1½ t. baking powder
½ t. cinnamon
½ nutmeg
½ can or 7.5 oz. of sweet potato puree
1/3 c. olive oil
¼ c. milk
½ t. vanilla extract
2 or 1.5 large eggs
Mixed nuts
Directions
1. Puree a cooked sweet potato.
2. Measure out dry ingredients.
3. Prepare wet ingredients and mix with dry ingredients.
4. Scoop batter into the baking pan, and bake it at 350F for 15 minutes.
5. Take out the baked muffin.
1 c. all-purpose flour
½ c. + 1 T. brown sugar (not very sweet)
1½ t. baking powder
½ t. cinnamon
½ nutmeg
½ can or 7.5 oz. of sweet potato puree
1/3 c. olive oil
¼ c. milk
½ t. vanilla extract
2 or 1.5 large eggs
Mixed nuts
Directions
1. Puree a cooked sweet potato.
2. Measure out dry ingredients.
3. Prepare wet ingredients and mix with dry ingredients.
4. Scoop batter into the baking pan, and bake it at 350F for 15 minutes.
5. Take out the baked muffin.
Photo used under Creative Commons from verchmarco
