Ingredients 8 chicken tenders 1 tablespoon BBQ rub (such as McCormick(R)) 8 slices center-cut bacon, cut in half lengthwise 2 tablespoons honey 1 teaspoon water Instructions Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken tenders with BBQ rub. Wrap each tender with 2 thin strips of bacon, tucking in … Read more
Ingredients 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written) 2 medium-size ripe bananas 2 ½ tsp baking powder 1 ½ Tbsp neutral oil (such as avocado oil or melted vegan butter) 1 cup dairy-free milk (we used unsweetened almond) 1/4 tsp sea salt 1/4 cup rolled oats (gluten-free when necessary) 1 cup gluten-free flour blend (or sub spelt or unbleached all-purpose // … Read more
Ingredients QUINOA 1 cup cooked and cooled quinoa (make sure it’s cooked and completely cooled before using) CHICKPEAS 1 15-oz can chickpeas (rinsed, drained, and dried) 1 Tbsp avocado or coconut oil (omit if avoiding oil) 1 Pinch Sea Salt 1 tsp Curry Powder (or store-bought) POTATOES 1 1/2 cups small diced, peeled yellow potatoes 1 Tbsp avocado or coconut oil (plus more for cooking burgers*) 1 Pinch sea salt 1 tsp Curry Powder (or store-bought) 3-4 Tbsp water THE REST … Read more
Ingredients 6 large poblano peppers, halved and seeded 1 1/2 pounds ground beef, or to taste 1 tablespoon chili powder 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground cayenne pepper 1/4 teaspoon ground paprika 1/4 teaspoon ground dried chipotle pepper salt and ground black pepper to taste 1 … Read more
Ingredients VEGGIES + CHICKPEAS 1 large sweet potato, skin on, cut into wedges (organic when possible) 2 cups thinly sliced cabbage (or sub cauliflower or other seasonal vegetable) 1 (15-oz) can chickpeas, rinsed, drained, and dried 1/2 cup finely diced red onion 1 Tbsp minced ginger 1 Tbsp minced garlic 2 Tbsp avocado or melted coconut oil 1/2 tsp sea salt 2 Tbsp curry powder (or store-bought) 1/2 tsp garam masala FOR SERVING 2-3 cups kale (or other green) 1/4 cup tahini, DIVIDED (or sub Lemon … Read more