PALEO RED VELVET BROWNIE PIE (MADE WITH BEETS!) There is a secret ingredient in this red velvet brownie pie you guys. I used BEETS to make them red velvet and add some extra nutrients to the dessert. I used Organic Cooked Beets and they do not overpower it and you really don’t taste them. But you are eating veggies and dessert at the same time…CRAZY! PREP TIME 5 mins COOK TIME 20 mins TOTAL TIME 25 mins Recipe type: paleo,…
PUMPKIN AND KALE STUFFED SHELLS
Stuffed Shells – with superfood kale and savory pumpkin. Easy enough for a weeknight, impressive enough for guests. Pumpkin and Kale Stuffed Shells Prep Time 30 mins Cook Time 30 mins Total Time 1 hrs Cuisine: dairy free, egg free, nut free, refined sugar-free, vegan Pumpkin Kale Filling 12 oz package jumbo shells 15 oz can pure pumpkin puree 1 block firm tofu (drained and pressed*) 1 tsp dried sage 1 cup chopped kale Tomato Sauce 28 oz can crushed…
10-Minute Pasta(toddler-friendly)
I use the term “recipe” lightly here because I never measure the ingredients for this pasta; not having to measure anything is part of its beauty and ease. I measured it here so you can get a feel for it, but once you do, I encourage you to throw caution to the wind and wing it! It’s really hard to mess up. Not only is this pasta fast and delicious, it packs in tons of protein, fibre, and healthy fats.…
Leftover Holiday Turkey White Bean Chili
Get quick and easy recipes for your Thanksgiving leftover turkey. A chili recipe perfect for those fall evenings INGREDIENTS 2 Tbsp vegetable oil 2 carrots, peeled, coarsely grated (1 1/2 cups) ½ onion, finely diced 1 ½ cup tomato sauce 3 cup chicken stock 3 cup leftover roast turkey, cut into bite-sized pieces 2 can (540 mL/19 fl. oz) white kidney beans, drained and rinsed 1 tsp chili powder ½ tsp paprika ½ tsp dried parsley (or 2 tsp chopped…
Roasted squash with crushed pistachios
Try adding these heart-friendly nuts to your squash recipe this Thanksgiving. For a delicious side dish, roast the butternut squash until caramelized and scatter with pistachios and thyme to serve Ingredients 1 butternut squash, peeled and cut into chunks Tbsp olive oil 50g pistachios, toasted 4 thyme sprigs, leaves only juice 1 lemon Method Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with 1 tbsp of the olive oil and season. Roast in the oven for 40 mins…
