Prep: 5 mins
Cook: 20 mins
- 2 tsp. olive oil
- 2 shallots, diced
- 2 cloves garlic, minced
- ½ tsp. smoked paprika
- ½ tsp. sweet paprika
- ½ tsp. brown sugar
- 1 can (14oz./400g) chopped tomatoes
- 1 can (14oz./400g) chickpeas, drained
- 4 slices bread, toasted
- handful parsley, to garnish
- ⅓ cup (60g) olives, halved, to garnish
Heat the olive oil over medium-high heat on a medium pan. Add shallots and cook for 2-3 minutes, then add garlic and cook for another 1-2 minutes.
Add all the spices to the pan and mix well. Next add in the chopped tomatoes and 2 tbsp. of water. Simmer on low-medium heat until the sauce has reduced, around 10 minutes.
Mix in the drained chickpeas, season with salt, sugar and black pepper and cook for another 5 minutes until warmed through.
Serve on the toasted bread with parsley and black olives.
Prep time: 20 minutes
Cook time: 40-45 minutes
Tex-Mex Seasoning Mix Ingredients:
¼ c. chili powder
2 T. ground cumin
2 t. ground coriander
1 T. garlic powder
2 t. smoked paprika
1 t. fine sea salt
½ t. black pepper
2 T. extra virgin olive oil, divided
2-3 large cloves garlic, finely chopped
½ medium white onion, diced
1 medium red bell pepper, diced
Sea salt and black pepper, to taste
1 14-oz. can diced fire-roasted tomatoes with green chilies, with liquid
1 15-oz. can black beans, drained and rinsed
2 whole bay leaves
3½ c. chicken broth, preferably organic
1 lbs. boneless, skinless chicken breasts
1 c. sweet corn kernels
3 T. fresh lime juice
1 large avocado, diced
Fresh cilantro, chopped
1 large lime, cut into wedges
- To prepare the Tex-Mex seasoning mix, combine all ingredients in a medium-sized bowl and stir to combine. Transfer to an airtight storage container and store in a cool, dry place for up to 6 months.
- Add olive oil, garlic, onion, and red bell pepper to a large, high-sided skillet set over medium heat. Sprinkle two tablespoons of the Tex-Mex seasoning mix on top and stir to combine. Cook, stirring frequently, until vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes.
- Add fire-roasted tomatoes, black beans, bay leaves, and chicken broth and stir to combine. Nestle the chicken breasts into the skillet so they are completely submerged in the liquid.
- Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium. Cover skillet loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and shreds easily with two forks.
- Stir in corn and fresh lime juice and simmer until heated through, approximately 5-10 minutes. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing. Enjoy!
Traditionally, Waldorf salads are tossed in a generous amount of rich mayo-based dressing. This lighter version uses a combination of sugar-free mayonnaise and Greek yogurt for the dressing, which is then drizzled sparingly on top before serving.
For best results, prepare the dressing in advance to give the flavors time to develop.
Prep time: 20 minutes
Cook time: n/a
¼ c. sugar-free mayonnaise
¼ c. Greek yogurt
1½ T. honey, preferably local
1 T. fresh lemon juice
½ t. garlic powder
½ t. salt
1 large head Bibb lettuce, separated, rinsed, and patted dry
2 medium Granny Smith apples, cored and sliced*
1 c. red seedless grapes, cut in half
2 large stalks celery, chopped small
½ c. walnuts, roughly chopped
Optional: 2 oz. goat cheese, crumbled
*Tip: Granny Smith apples are crisp, but somewhat tart. If desired, substitute any crisp, sweet variety instead. (One red and one green apple would make for a nice presentation).
- Prepare the dressing by combining all ingredients in a bowl and whisking until thoroughly combined. Taste and adjust seasonings, as desired. Cover and store in the refrigerator until ready to use.
- Assemble the salad by lining four chilled salad plates with the Bibb lettuce leaves. Top with the apples, grapes, walnuts, and goat cheese, if using.
- Drizzle with some of the dressing and serve immediately with remaining dressing on the side. Enjoy!
Just a hint of real maple syrup is used in the simple syrup for this recipe. This adds a hint of rich maple goodness, without overpowering the other flavors.
Prep time: 20 minutes
Cook time: 5 minutes
1 c. fresh or frozen blueberries
3 T. fresh mint, crushed
1-2 T. real maple syrup
3 T. honey, preferably local
3 c. water, divided
½ c. fresh lemon juice
1 c. club soda
Ice cubes, to serve
- To prepare the blueberry maple simple syrup, combine the blueberries, mint, maple syrup, honey, and one quarter cup water in a small saucepan set over medium heat.
- Simmer until the mixture is heated through and starts to thicken, approximately 4-5 minutes. As the mixture simmers, gently press the blueberries with a wooden spoon to release juices while stirring to combine with the other ingredients.
- Remove from heat and pour through a fine mesh strainer to separate the solids. Reserve remaining liquid syrup and set aside to cool.
- Add lemon juice and remaining water to a large pitcher. Add blueberry maple simple syrup, to taste, and stir to combine.
- Fill 4 glasses with ice and fill each 2/3 full with the blueberry lemonade mixture. Top off each glass with some club soda and garnish with sprigs of fresh mint, blueberries, and/or lemon wedges, if desired. Enjoy!