CILANTRO LIME CAULIFLOWER “RICE”

Preparation: 15 minutes Cook: 10 minutes Servings: 5 servings Difficulty Level: Easy Ingredients 1 medium head (about 24 oz) cauliflower, rinsed 1 tbsp extra-virgin olive oil 2 garlic cloves 2 scallions, diced kosher salt and pepper, to taste 1-1/2 limes 1/4 cup fresh chopped cilantro   Method: Remove the core and let the cauliflower dry completely. Coarsely chop into … Continue reading CILANTRO LIME CAULIFLOWER “RICE”

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SHAVED BRUSSEL SPROUT SALAD WITH ROASTED BUTTERNUT SQUASH

Preparation: 15 minutes Cook: 45 minutes Servings: 3-5 servings Difficulty Level: Medium   INGREDIENTS BRUSSEL SPROUT SALAD: 1-½ pounds brussels sproutstrimmed and shaved 2 cups butternut squashpeeled and chopped 1 large fugi apple peeled cored, and chopped 1/3 cup pomegranate arils ½ cup feta cheese crumbles 1/3 cup pumpkin seeds CITRUS MAPLE-CINNAMON DRESSING: ¼ cup olive oil ¼ cup … Continue reading SHAVED BRUSSEL SPROUT SALAD WITH ROASTED BUTTERNUT SQUASH

Bistek Recipe (Filipino Beef Steak)

Preparation: 30 minutes Cook: 15 minutes Servings: 2-4 Difficulty Level: Easy   Ingredients: 500g beef sirloin (cut into 3 ” strips) 2 tablespoons soy sauce 2 tablespoons calamansi juice 1 teaspoon salt 1 teaspoon pepper cooking oil 1 big red onion (sliced thinly to make rings) Method Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes. … Continue reading Bistek Recipe (Filipino Beef Steak)

Baked Quinoa-Crusted Chicken Recipe

Preparation: 15 minutes Cook: 20 minutes Servings: 4-6 Difficulty Level: Medium Ingredients: Chicken 4 boneless, skinless chicken breasts Seasoning 1 1/2 cups cooked quinoa (toasted) 2/3 cup Romano cheese, or Parmesan cheese, grated 3/4 tsp garlic powder 1 1/2 tsp dried basil salt and pepper Crust: 1 egg 1/2 cup all-purpose flour, or alternative flour (i.e almond flour, coconut flour etc.) … Continue reading Baked Quinoa-Crusted Chicken Recipe

Coconut chicken salad with mint and lime

Preparation: 30 minutes Cook: 30 minutes Servings: 4 Difficulty Level: Medium Ingredients: Chicken 400ml coconut milk 3 tbsp fish sauce 4 x 200g chicken breasts Salad 250g green beans, topped, not tailed 2 small Lebanese cucumbers Dressing 2 tsp sugar ½ tsp salt 2 tbsp lime or lemon juice good handful coriander sprigs good handful Asian basil leaves good handful mint leaves ½ green chilli, julienned 2 tbsp salted … Continue reading Coconut chicken salad with mint and lime