Another healthy, fast, delicious veggie meal! These mushroom and black bean tacos are super easy and you can use whatever toppings you have on hand.
Time: 20 mins
Ingredients:
- Corn taco shells
- Sliced portobello mushrooms
- Diced tomatoes
- Diced green chili peppers
- 1 can black beans
- Shredded cheese or queso fresco
- Sour cream (if desired)
- Salt/pepper as desired
- 1 tablespoon ground cumin & chili powder (or you can use a taco seasoning packet)
Recipe:
- Heat the beans on low with the ground cumin and chili powder in a medium skillet. Set aside
- Cook the sliced mushrooms in the same skillet until cooked through.
- Heat the tortillas in an oven on 425 for 3 mins or until warm. If you heat these too long they will get hard.
- Spoon some of the black beans in the center of each tortilla, add the mushrooms and other toppings.
- Enjoy!
Need a quick dinner idea? Try this super fast shrimp scampi recipe! It requires a few simple ingredients that you probably already have in your fridge, and takes just 30 mins to make! Recipe serves 4, but you can halve the ingredients if you want a quick dinner for 2, or double it for an easy catering-sized portion!
Time: 30 - 40 mins
Ingredients:
- 1 bag of peeled & deveined frozen shrimp
- 1 pack of linguine pasta
- 4 cloves of garlic, minced
- 2 tablespoons of unsalted butter
- 1.5 tablespoons salt
- 1 handful fresh parsley leaves + additional for garnish
- 1.5 tablespoons coarse black pepper
- Juice of 1/2 a lemon
- 1/2 bottle of a dry white wine
- 1 tablespoon crushed red pepper flakes
Recipe:
- Defrost the bag of shrimp in a large basin with cool water for 20 mins.
- Cook the whole pack of linguine al dente, place in a serving dish and set aside.
- Melt the minced garlic and butter down in a pot or pan, until the garlic is golden brown.
- Squeeze lemon juice inside the pot then add the salt, black pepper and some of the fresh parsley.
- Add 1/2 the bottle of white wine, bring to a boil then lower to a simmer.
- Add the shrimp to the pot, and cook until the shrimp is done (it will be pink).
- Scoop the shrimp out of the pot, and place it over the linguine.
- Bring the sauce back to a boil, and let it boil down to about half.
- Pour the reduced sauce over the shrimp and linguine and serve! Garnish with the remaining fresh parsley.
Hard-boiled eggs covered in seasoned mashed potatoes & a homemade batter then fried to golden perfection! Try this delicious Guyanese recipe for breakfast, an easy snack, or appetizer.
Time: 1 hour
Ingredients:
- 6 hard-boiled eggs
- 2.5 cups vegetable oil for frying
Potato mixture:
- 3 potatoes, washed & scrubbed
- 3 cups boiling water
- 1 teaspoon cumin powder
- 1 tablespoon minced garlic
- 2 tablespoons ground onion
- Salt to taste
Batter:
- 4 tablespoons ground split peas
- 4 tablespoons all purpose flour
- 1/2 cup water (or more, added slowly to create batter consistency)
- Salt to taste
Recipe:
- Boil potatoes for 15 mins.
- Mash them in a bowl with all the potato spices above, set aside.
- Peel the hard-boiled eggs.
- Use your hands to cover the eggs one by one with the mashed potatoes, creating a large ball.
- Dip the ball into the batter so it's evenly coated.
- Place the ball into the hot oil & fry for about 1 minute (or until golden).
- Place on a paper towel to drain off any excess oil.
Serve with some homemade mango chutney or sauce of your choice!
Want the taste of seasoned mashed potatoes without all that starch? Try my Rosemary Cauliflower Mash! It's easy & a healthier side dish for your Christmas Eve dinner.
ime: 20 mins
Ingredients:
- 1 head of cauliflower
- 1.5 tablespoons butter
- 1 sprig rosemary
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon crushed red pepper
- 1 pot of boiling water (3 cups, salted)
Recipe:
- Cut the head of cauliflower off the stem, place it in the boiling water until soft (about 10 mins)
- Strain the cauliflower & place it in a food processor. Add all other ingredients.
- Pulse for 1-2 mins or until the cauliflower is the consistency of mashed potatoes.
- Serve hot & enjoy!
Tip: double or triple this recipe to serve at a dinner party!
Add this to your holiday appetizer menu! Seafood with a comforting kick! Crab cakes are a delicious way to spice up your meal. Try this recipe with some homemade aioli or spicy mayo and prepare to indulge.
Time: 40 mins, makes about 10 crab cakes
Ingredients:
- 1 container (or 2 cups) jumbo lump crab
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons crushed red pepper
- 1 large egg
- 1 sleeve Ritz crackers - crushed into crumbs with a rolling pin
- 2-3 tablespoons vegetable oil for frying the cakes
Aioli:
- 1 tablespoon fresh chives
- 1 tablespoon mayonnaise
- 1 teaspoon salt
- 1 teaspoon black pepper
Recipe:
- Combine all crab cake ingredients together in a medium-large bowl using a large fork. The egg should help the mixture hold together. If it doesn't, add another egg.
- Use your hands to form patties out of the mixture - and set them aside.
- In a medium/large frying pan, heat the vegetable oil to medium heat.
- Place each of the patties into the frying pan (careful not to overlap them) and let fry on each side for about 4-5 mins or until golden brown.
- Lay the finished crab cakes on a paper towel to drain any excess oil before serving.
Aioli: Mix aioli ingredients together in a small bowl and serve next to the crab cakes!
Guiltless bliss! These take only 15 mins to make & are wayyyy healthier than eating real fudge. They're also gluten-free & vegan!
Time: 15 mins
Ingredients:
- 1 ten oz container (or 1.5 cups) pitted dates
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 2 teaspoons coarse sea salt
- 2 teaspoons flax seed flakes
- 2 teaspoon coconut oil
- 1 tablespoon pistachio crumbs (pounded pistachios)
- 2 additional tablespoons of pistachio crumbs for rolling the bars in
Recipe:
- In a food processor, combine all ingredients & pulse until a fine mixture forms. Add more coconut oil if the mixture is too dry (it should look moist, but not wet).
- Using your fingers, form small rectangular bars with about 1 spoonful of the mixture for each (see image below).
- Put the remaining pistachio crumbs in a small sandwich bag. Add the bars one at a time to the bag & shake it so the pistachio crumbs cover each bar.
- That's it! You can refrigerate these if you want them cold, or just serve them as-is!
Simply DELISH way to use leftover zucchini!
Time: 1.5 hours
Ingredients:
3 tablespoons apple sauce
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
Recipe:
- Preheat oven to 325 degrees F.
- Grease your loaf pan with cooking spray and lightly dust with flour.
- In a large bowl, beat eggs until light and frothy.
- Mix in oil and sugar.
- Stir in zucchini and vanilla.
- Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture.
- Pour batter into pan, top with walnuts lining the middle for a design (optional).
- Bake for 60 minutes, or until toothpick comes out clean!
A really fast, fancy appetizer that will impress your guests!
Time: About 15-20 mins
- 1 log of goat cheese (you can use either seasoned or plain)
- 1/4 cup all purpose flour
- 1 egg
- 1/2 cup Panko bread crumbs
- 1 tablespoon salt (I use Maldon flakes)
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika (optional)
- I tablespoon dried oregano
Recipe:
1. Freeze goat cheese for about 10 minutes (so it's easy to work with), then divide into round balls.
2. Roll the balls in a bowl with 1/4 cup flour, then dip them in a bowl with the beaten egg, and roll in another bowl of a mixture of panko, salt, pepper, oregano and paprika - coat evenly.
3. Heat 1 inch of vegetable oil in a large skillet over medium-high heat. Gently drop the chilled croquettes into the oil and fry until golden brown on all sides. It should take about 2-4 minutes.
4. Transfer to paper towels to drain, serve hot.
5. ENJOY!
