This turned out to be one of the greatest meals of all time, super healthy, feel good and easy to make!
Ingredients
4 Cups Of Lintels 1 Large Daikon Chopped Up 1 Large Onion Chopped 2 Cups Of Rice Cooked (We Used Brown Sticky Rice) 5 Stocks Of Celery Chopped 2 Jalopino Chopped Seeds In (Optional) Cuming Turmeric Mexican Oregano 2 Green Peppers Chopped 3 TBS Of Chopped Garlic A Bit Of Graded Cheese 3 TBS Of Chopped Mint 1/4 Cup Of Vegetable Broth 1 Can Of Crushed Tomatos 2 Cans Of Cranberries
Instructions
First of all you want to take 4 cups of lintels and put them into a large bowl and fill with water and soak them over night.
Fry up your ground beef until its fully cooked.
When they are done, take 2 cups of soaked lintels and rinse them, and put them into your slow cooker along with all ingredients and mix and add some salt and pepper and let it cook on high for 3 hours!
This is a quick easy recipe, simple easy and healthy, did you know that chickpeas are good for the apatite, and great for your A1C.
Ingredients
1 Can Of Crushed Tomatos 1 Bottle Of Marinara Sauce 1 Can Of Chickpeas (Drained and Rinsed) 1 Thing Of Noodles Cooked To Instructions Chopped UP Carrots 3 Stalks of Celery Chopped 1 Large Onion Chopped 3 Cloves Of Garlic Minced 2 Red Pepper Chopped 1 TBS Cajon Spice 1 TBS Cuming 1 TBS Allspice 1 TBS Turmeric 1 TBS Ground Mustard 1 TBS Chili Powder 1 TBS Cardamom 1 TBS Oregano 1 TBS Lemon Salt 1 TBS Basil Some Graded Salt
Instructions
In 1 Pan with extra virgin olive oil, put your carrots, add your celery, onion and red pepper, add salt and pepper and mix together.
After cooking for a bit, put the chickpeas and garlic in, and then add your tomato and marinara sauce, then add your spices.
Add your noodles and mix really well, making sure the noodles and spices are all mixed in well.
Let this simmer for 5 to 10 minutes.
Serve this over a plate and spread a bit of cheese on top and your good to go.
This is a great dish, easy to make and wow it tastes soo amazing.
Demi Glace is a famous French sauce, I took my time to research it and figure out what it actually made from and then found a great way to replicate it!
Ingredients
2 Stalks Of Celery – Food Processed 1 Onion – Food Processed 1 Carrot – Food Processed 5 TBS Of Tomato Paste 2 Things of Low Sodium Chicken Stock 2 Packs Of Geleton 2 TBS Of Soy Sauce
Instructions
In a large pot add your tomato paste, and let it cook until it becomes fragrant, this should not take very long at all, now we are going to add 2 things of low sodium chicken stock, keeping in mind if you put too much sodium as it reduces it will taste so salty and taste bad so you want to make sure that you have low sodium, and as it cooks scrape the bottom and sides.
Now add your gelatin over the mix and stir it in, and put your heat up to max, and your going to let this simmer until your at 1/6 of where it started, now you want some salt and pepper, I like to use lo-salt or nusalt, as great taste, and little sodium.
Now put your celery, onion, and carrots into the mix and give it a good stir.
This can take up to 2 hours, for us it was 50 minutes, but keep checking and and remember to use your spoon to scrape the crud back into the mix as it adds flavor.
When its reduced to 1/6th of the original size, take it off the heat and add your soy sauce, and mix it in, and let it cool down.
Now for some uses.
You can let this cool and put it into ice cube trays, and then when frozen you can add it into some bags and use them as needed.
To actually use in a frying pan cook your meat as you will, take the meat out of your pan to rest, and then add 2 cubes of your demi glaze and let it melt down add some butter, garlic and scrape the bottom of the pan to add flavor and mix it up good and pour it on top of the meat for your meat sauce.
That is it, an awesome amazing meat sauce, the easiest way to make your demi glaze.
The old way of doing things by making your stock and meat sauce by roasting bones isn’t nessasarily any more, originally, when it was first made there was no gelatin you could buy, so you had to do it the long way.
You can use chicken stock, which is close enough to veil, add some veggies to help, and then use gelatin to replace the bones, and there you go, simple and easy.
This is a unique but great tasting meal, it tastes wonderful, and so easy to make!
Ingredients
2 Cups Of Cooked Sticky Rice 2 TBS OF Dutch Soy Sauce 1 TBS Of Fish Sauce Ground Black Pepper 1 TBS Of Apple Cider Vinegar 1 TBS Of Rice Wine Vinegar 1/2 Cup Of Walnuts No-Salt 1 TBS Of Capers 1 Bottle Of Hoisin Sauce 3 Cloves Of Garlic Minced 1 Large White Onion Chopped 1 Pack Of Chopped Mushrooms 1 Large Daikon chopped
Instructions
In A Large Food Processor add your Dutch soya sauce, fish sauce, apple cider vinegar, and ground black pepper, rice wine vinegar, your walnuts, salt, capers, hoisin sauce, and blend this down really well.
Now into a large pot add some oil, and then add some garlic, and add your ground pork, and you want this with pepper and salt, and cook this down and break it down till its all into a ground consistency.
Add your onions, cook them down a bit then add your mushrooms, season as much you want for taste, add your daikon and mix well, and simmer this for a few minutes.
Then pour your sauce over it mix it up really well.
In a bowl put your sticky rice on the bottom and then a few scoops of the veggie meat mix and stir it up and your good to go!
A simple easy and delicious salad you can’t go wrong!
Ingredients
2 TBS Extra Virgin Olive Oil 1/2 Cup Of Coconut Oil (Pre Melted) 2 TBS Of Rice Wine Vinegar 1 TBS Of Mustard Juice Of 1 Lime Juice Of 1/2 Lemon Juice Of 1 Orange 2 TBS Of Orange Zest, Diced Up Ground Black Pepper Lo Salt 3 TBS Walnuts (Food Processed) 1 Pack Of Snow Peas Halfed Daikon halfed Diced Cucumbers Diced Celery
Directions
First we are going to start the dressing!
Add the extra virgin olive oil, the coconut oil, the rice wine vinegar, mustard, and keep mixing this really well, add the lime lemon and orange juice, and then the orange zest, and mix well, add your salt and pepper, and lastly walnuts and mix really well, and taste and modify to your liking.
Now you can leave this out on the cupboard as if you put it in the fridge it will go solid.
Into large mixing bowel add add your snow peas, daikon, cucumbers, and celery, and mix it up really good.
This one of Aimee’s favorite meals, she absolutely loves this and honestly, after this one, I think I love it too!
Ingreidents
3 Cloves Of Garlic Minced 1 Long Skinny Eggplant Chopped 1 Container Of Mushrooms Chopped 2 Green Peppers Chopped Lo Salt Ground Black Pepper 24 Italian Sausages 1 Pack Of Sour Cream 1 Small Container Of Rakatta Cheese 1 Block Of Cheese grated 1 Can Of Sphetti Sauce 3 Cans Of Crushed Tomatoes 2 Packs Of lasagna noodles
Instructions
To prep take your sauces out of their casings and start to break it down to ground meat consistency.
In a pan with olive oil, add in your garlic, eggplant, mushrooms and green peppers, add in your ground black pepper and lo salt, and start cooking them down not caramelized but just softer, add your sausages that you had just taken out of their casings.
Cook this until the pork is fully cooked, and broken down as much as you can.
In another pot put in your crushed tomatoes and spaghetti sauce add what ever spices you like, oregano, ground black pepper, onion powder, what ever you like, cook this up to it starts bubbling.
Take your sour cream and rakata cheese and mix it together.
Take a casserole dish, and cover the bottom with a small layer of sauce, then with lasagna noodles, more sauce, then meat sauce, grated cheese, and the sour cream cheese mix, and then add another layer, and keep this up until its done.
Cover your lasagna up with aluminum foil and put into a pre heated oven at 350, and then bake for 45 minutes, and then take the cover off and finish up for 15 minutes, leaving sit for another 10 minutes before serving.
Cheese cake is one of the best things you can make, and something that tastes great, easy and light, but yet will impress people every single time.
Ingreidents
2 Envelopes Of Graham Crackers 2 TBS Of Brown Stievia 5 TBS Of Melted Unsalted Butter 4 Packs Of Low Fat Cream Cheese 3 Eggs Juice Of Half A Lemon Half A Cup Of Sour Cream 1 TBS Of White Stevia 2 TBS Corn Starch 2 Pounds Of Strawberries, Cleaned And Quartered 1/2 Juice Of A Lemon
Instructions
Put your graham crackers in the food processor and blend it until its crumbs. Measure out 2 and a half cups of the cram crackers and put them into a mixing bowl, add in 2 TBS of brown stevia, add in your 5 TBS of unsalted butter and stir and combine until its all combined.
Take the mixture and pour it into your cheese cake pan and use a glass to pressure it firm into the bottom and give it some sides to it.
Pre Heat your oven to 325
In another mixing bowl add 4 packs of low fat cream cheese, take a mixer and start mixing really well, add in the juice of half a lemon, next add in half a cup of sour cream, next add in your 3 eggs, now take your time and use your mixer to mix it all into a smooth consistency.
Now Pour the mix over your crust in your pan and make sure you try to make it as smooth as you can, now put it on to a baking pan, and put it into your oven and bake for 45 minutes.
Let it sit and cool down and then put it in the fridge for 6 hours to 8 hours.
For The Topping, we are going to add 1 TBS of white Stevia, 2 TBS of cornstarch, add 2 TBS of water, add the juice of half a lemon, add half of your strawberries, stir it and cook it until it kind of gelled.
Take it off the heat and then add the rest of the strawberries and mix it up really well and let it cool down and then into a container and into the fridge.
After 6 hours you want to spread your strawberry mix over the top of your cheesecake, and let it sit in the fridge for about an hour and your good to go!
A Handfull Of Cilantro Leafs 1.5 Cups Of Sour Cream 3/4 Cups Of Mayonaise 3 Containers Of Chipolte Peppers in Adobo Sauce 2 TBS Of Tajin Juice OF 1 Lime 2 TBS Of Cumming Fresh Ground Black Pepper 2 TBS Of Extra Virgin Olive Oil
Veggies
4 Sweet Peppers 1 Large Onion (You can do 2)
Serving
2 Cups Of Sticky Pre Cooked 1 Bottle Of Salsa 1/4 Of A Block Of Cheese Shredded
Instructions
Chicken Prep and Marginations
Cut your chicken down the center than small strips, then small pieces.
Put your chicken in a bowl, then dump the salsa quacamole, then your spice mix, you want to start mixing this really well to combine everything, add your ground black pepper as much as you like, then mix again.
Put this in a container and put in the fridge for a few hours to marinate.
Chipolte Sauce
In a huge blender put in your sour cream, your mayonnaise, your chipolte peppers in adobo sauce, add the tajin, squeeze in the juice of 1 lime, and then your cumming, add some ground black pepper, and then your cilantro, and then the olive oil, and mix this well in your blender until smooth, put this in a container and put in the fridge to rest for a while.
Veggies
Take your veggies and cut them into sticks the way you would want them served
Cooking Time
Cook down the chicken, and then the veggies, you only want them cooked for about 3 minutes, you don’t need them cooked completely down, just a bit to soften them up.
When your done with the cooking, put a few spoonful’s of rice in a bowl, then some chicken and then veggies, then serve with your chipolte sauce and salsa and cheese on the side, and your done.
With the prices being so high for this at any restaurant, its a great idea to make this on your own, and let me tell you it tastes a good, and honestly this is something you can do yourself and make a really impressive meal!
We absolutely love getting Quaso chip dip, its one of our favorite and its absolutely amazing, the problem is when you buy it, it has a lot of salt and sugar, and it isn’t cheap for a little quantity, so its time to make this for ourselves!
Ingreidents
2 Roma Tomatoes Quarter Of A Large White Onion 1/2 Thing Of Garlic 2 TBS Of Paprika Black Peppers 3 TBS Of Flour 3 TBS Of Unsalted Butter 1/2 Sweet Peppers 1 Bottle Of Quesada Sauce 1 Litter Of Buttermilk 1 Can Of Chipolte Sauce 1 Bottle Of Enchiladas Sauce 1 Block Of Cheese Shredded
Instructions
In a large oiled pot, add your butter, once its melted add the tomatoes, onion, garlic, paprika, black pepper, and let this cook for a few minutes, and then add your flour, and stir this in really good, add your sweet peppers, add your quasadia sauce, and mix it up well, add your chipolte sauce, and keep mixing.
Add a bottle of enchilada sauce, and keep stirring, add your milk, once its boiled slowly combine your cheese, until its melted and then take off the heat and let it cool before putting it into the refrigerator.
This turned out great, and man it won’t last long and it tastes so good!
First cut your onion and tomatoe and pickles to size.
Take your buns and spread some mayonaise on your crown.
In a bowl put your homburg in and mix your black pepper and your garlic powder and onion powder and mix it all up, take your hamburger and put it into a ball and squeeze it and put it into a greased up pan an and push it into a patty and cook until done.
Once done, put it on the heal of your bun, and then put your ketsup over it, a cheese slice, and some pickles your sliced tomatoe, and lettuce and crown your king, and I promise you it will taste amazing and be closer to a real Whopper than what Burger King provides today.
We love this recipe and it is one heck of a good burger!
