May - 2019

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Brown Stew Chickpeas

Brown Stew Chickpeas

This was a crowd favorite at the Black Pepper food demo! I made this on stage and the audience loved the sapmles, so it's only right to share the recipe with you. This is an inexpensive ($20 to feed the family) and quick (15 minute) meal! This is a plant based variation of brown stewed chicken. Full of flavor and lots of fiber, protein and great nutrients. Brown Stew Chickpeas Recipe: 1)heat pan and add avocado oil 2)sauté veggies (all but tomatoes) 3)season with onion powder

Berry Islander smoothie

Guilt Free EggNog

Guilt Free EggNog

This plant-based eggnog is a great drink to enjoy this holiday! And the best part is it saves you almost 300 calories compared to traditional egg nog made from cows milk and egg yolks which contain 400 calories per cup. Ingredients: - 16 oz Plant Based milk of choice (almond milk, soy milk, pea milk, cashew milk, etc) - 2 Frozen Bananas - 1 tbsp Maple Syrup - 3 dates (remove pit) - 2 drops of vanilla extract - cinnamon - nutmeg Here's what to do: - Freeze bananas prior to mak

3-Bean Veggie Chilli

3-Bean Veggie Chilli

This plant-based chili is great for the cold front that just came through. Feel free to change it up and add your favorite beans to the mix. Ingredients: 1 tablespoon avocado oil 1/2 medium onion, chopped 2 bay leaves 1 teaspoon ground cumin 2 tablespoons dried oregano 1 tablespoon salt chopped: celery, green bell peppers, jalapeno peppers, and garlic 2 (4 ounce) cans chopped green chile peppers, drained 2 (12 ounce) packages vegetarian black bean crumbles 3 (28 ounce) cans w

Slow Cooked Collard Greens

Slow Cooked Collard Greens

This healthy ren dition of the traditional collard greens still has the flavor and taste you love without the fat, sodium and additional calories! All you will need is collard greens, red pepper flakes, olive oil, onions, vegetable stock and garlic. Start off by heating ½ cup oil in a large saucepan over medium heat. Once the oil is hot enough, add diced onions, garlic, and red pepper flakes. Keep it moving to not burn the garlic! Give it about 5 minutes and the onions should

Zucchini-Potato Latkes with Tzatziki Sauce

Zucchini-Potato Latkes with Tzatziki Sauce

Try a bit of variety in your kitchen, with this Greek recipe for flavor and spices you will not forget. Makes 4 servings 1 pound zucchini,shredded 2 cups shredded cooked potato (frozen hash browns will work) 3 medium shallots, minced (divided) 1 egg beaten 2 cups fresh whole wheat breadcrumbs 3/4 cup crumbled reduced fat feta cheese 2 tablespoon chopped fresh dill, divided 2 pinches of pepper/salt 2 tablespoons extra virgin olive oil, divided 1 cup plain, low fat yogurt 1/2

Bean, Corn, Avocado Summertime Salad

Bean, Corn, Avocado Summertime Salad

Summer is just about here and whats more refreshing than a summertime salad. This popular salad mixture is high in fiber, vitamins and minerals that will supply you with the perfect energy to sustain the summer heat. Try this easy and convenient salad that is even fit for the busiest person. Eat this salad as a side, the main course or as a great salsa for dipping. Ingredients: 1 1/2 cup thawed frozen or fresh sweet corn up to 40 cherry tomatoes, halved 1- 15 oz. can of bla

7-Veggie Stuffed Peppers

7-Veggie Stuffed Peppers

You all asked, so here it is, the recipe I made at Yoga Fest last September. This easy one pot recipe is great for a girls night in, date night or even for the kids! Ingredients: - 1 bag of mini sweet peppers - onions - garlic - butternut squash - mushrooms - okra - callaloo - stewed tomatoes -quinoa/brown rice or both - almond oil Directions: Prep! - cut tops off peppers and cut lengthwise - cook brown rice/quinoa -stew tomato Cook! - In a large saucepan or skillet put almon

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