MUSTARD GLAZED BRUSSEL SPROUTS-with Chestnuts
A sweet-and-tangy mustard glaze gives a big flavor boost to an often unfairly maligned vegetable — Brussels sprouts. Serves 7 INGREDIENTS...
BAKED EGGS-in Roasted Tomato Sauce
Studies have shown that people who eat eggs for breakfast tend to lose weight. Here, eggs are cooked in an antioxidant-rich tomato sauce....
HASH BROWNS-with Leeks and Bell Peppers
The sweet flavors of leeks and bell peppers contrast well with the earthy taste of the russet potatoes. SERVES: 8 INGREDIENTS 2 tbsp....
HONEY-AND-SPICE-GLAZED CHICKEN
Ingredients Serves 4 4 free-range organic chicken breasts, sliced 4 tablespoons raw organic honey 2 garlic cloves, crushed 2...
ROASTED CAULIFLOWER-Tomato and Goat Cheese Casserole
Ingredients Serves 6 1 medium-size head of cauliflower 3 tablespoons olive oil, divided 1 teaspoon fine grain sea salt ¼ teaspoon...
ROASTED BUTTERNUT SQUASH-Quinoa Spinach Salad
Roasted Butternut Squash Quinoa and Spinach Salad Print this recipe! Ingredients ...
CREAMY CHICKEN TIKKA MASALA
Serves 6 2 lbs / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks1 large onion, finely chopped4 garlic cloves, minced 2...
BREAKFAST SMOOTHIE
Drink this smoothie for breakfast or before a cardio workout, or post workout. This is also great after a weight lifting workout because...
Recipe: Mushroom and Chickpea Stew
Serves 6 – 8 carrots – 3 boxes of mushrooms (about 30 mushrooms/850g) – 3 400g tins of chopped tomatoes – 2 400g tins of chickpeas –...
