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Recipe: Avocado Salsa
Avocado salsa – it’s like chunky guacamole. It’s fresh, delicious and creamy. Don’t you just love avocados? I do! Okay, let’s get cooking! Ingredients 3 avocados 1 roma tomato 1/4 of a red onion 2 tablespoons of cilantro 1 teaspoon of garlic 2 teaspoons of lime juice dash of hot sauce salt to taste First, slice your avocados. Use hass avocados if you have access to them – they’re big and rich. Slice the avocado in half and then score into cubes and use a…
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Recipe: Flat Roasted Chicken
Flat roasted chicken – the first time we had anything like this was in Mexico. Have you seen the deliciously flat Mexican chicken post? If not, you should check it out. Here I break down the chicken, remove the spine and the ribs. It’s really easy. Put the whole chicken breast side down and cut the backbone out. I cut a bit to the right, then the left using kitchen sheers and it works well. Then, you can just slice on either side and pull…
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Recipe: Jalapeño Cheddar Cornbread
Jalapeño cheddar cornbread is a cheesy and spicy way to jazz up cornbread. It gives it a bit of zip, which is awesome. I love traditional cornbread, yet this version is a nice little change. Plus, it makes it a delicious option for brunch. Let’s bake up. Oh, and don’t let me forget to tell you that it’s gluten free. So good – and you can even make it into muffins. Add spice or any different cheeses and you’ll be all set. Okay – now,…
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Recipe: Crunchy Rainbow Cookies
Crunchy rainbow cookies. These cookies are the product the rainbow cookie jars. They are so crunchy, so tasty, and great for dipping in milk. Does anyone do that anymore? I think people do, they just might not admit it, that’s all. Okay – time to get these in the oven, so let’s get baking these crunchy rainbow cookies. Ingredients rainbow cookie jar 2 tablespoons of water First thing, set your oven to 375. Get out a pan and line it with parchment paper or a…
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Recipe: Chicken and Sweet Potato Curry
Chicken and sweet potato curry – it’s quick, easy and packs some full flavour. I did make one mistake, too much broth, so I’ll give you the updated version. Let’s get cooking! Ingredients 2 chicken breasts, quartered 1 1/2 cups of sweet potato, cut in 1 inch cubes 2 tablespoons of curry powder and fish sauce 1 teaspoon of hot sauce, lime juice and garlic can of mini corn, bamboo shoots and coconut milk large Spanish onion, diced First, prep all of your ingredients. I…
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Recipe: Broccoli Cheese Casserole
Broccoli cheese casserole – and it’s a freezer meal. Abut 10 minutes of prep, then from freezer to slow cooker in 2 minutes – 8 hours later, you’ve got dinner. This meal packs some protein and is hearty on those cold winter days. Let’s get cooking. Ingredients 16 oz of broccoli white onion red pepper 3 stalks of celery can of corn and chickpeas 1 cup os milk and cheddar cheese can of gluten free cream soup First, wash and chop your vegetables. Then, drain…
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Recipe: Chickpea ‘Tuna’ Salad
Chickpea ‘tuna’ salad – it’s perfect for lunch and makes a great wrap. Not to mention, a quick little snack on some cucumbers and this protein packed snack will satisfy your hunger. Plus, it’s full of flavour. Okay, let’s smash it up! Ingrediens 1 can of chickpeas 3 stalks of celery 2 green onions 1/4 cup of grated carrot half a red pepper 3 dill pickles 1/4 cup of mayo 3 teaspoons of mustard salt and pepper to taste First, gather all of your ingredients.…
