To a large bowl add 1 Tbsp olive oil, lime juice, grated garlic, onion powder, paprika powder, Mexican red chilli powder, cayenne pepper powder, chipotle chilli powder, black pepper, coconut sugar, minced cilantro and salt. Mix it all together.
Add the chicken thighs to the above bowl. Mix well until all the chicken thighs are well coated with the spice mixture. Cover and marinate in the fridge for at least two hours (overnight is even better).
After the chicken is done marinating heat an ovenproof skillet on medium low heat. Add 1 Tbsp olive oil to the skillet.
Once the oil is hot add the chicken thighs skin side down. Let cook for a minute and flip. Let cook for another minute and then bake in a 450 deg F oven for 30 minutes.
Take the skillet out of the oven after 30 minutes. Serve with some warm rice and enjoy!
1 medium butternut squash approximately 700 gm medium
1 bulb garlic
1 tsp dried thyme
1 tsp dried Rosemary
1/4 tsp black pepper powder
1/4 tsp mustard powder
4 cups vegetable stock
1 bay leaf
Olive oil 2 Tbsp divided
Salt to taste
400 deg F
40 mins garlic
50 mins squash
Pre heat the oven to 400 deg F.
Cut the butternut squash in half and scrape out all the fibre and seeds with a spoon. Brush 1/2 Tbsp of olive oil on the butternut squash halves. Bake at 400 deg F for 50 minutes.
Peel off the extra skin from the garlic bulb and cut a sliver off it’s top. Place the cut garlic bulb on a square of aluminium foil. Pour 1/2 Tbsp olive oil over over the exposed end of the garlic bulb and seal close the foil tightly. Bake at 400 deg F for 40 minutes.
Once the butternut squash and garlic have completed baking, take them out of the oven and let cool completely.
Scoop out the squash flesh and put it in a blender. Pop the garlic out of the skins and add them to the blender. Follow this with 2 cups of vegetable stock and blend until smooth.
Heat a deep bottomed pot. Add 1 Tbsp olive oil. Add the bayleaf and the above squash & garlic puree.
At this point turn heat down to low and cover the pot with a lid. This is because the puree tends to splutter. Once the spluttering stops, add the thyme, rosemary, mustard powder, black pepper powder and salt. Stir well and turn the heat up to medium low.
Add the remaining 2 cups of vegetable stock and stir well. Let the soup come to a simmer and then take off heat.
**I prefer this soup to be on the thinner side. However, if you prefer it on the thicker side then add only 2-3 cups of the stock.
preheat the oven to 425 deg F and line a baking tray with a silicone mat, parchment paper or aluminium foil. Grease if using parchment paper or aluminum foil.
To a shallow bowl add the all purpose gluten free flour (you can use any brand). Add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/4 tsp cayenne pepper powder, 1/4 tsp black pepper powder and salt to taste. Mix it well.
To another bowl add the almond flour. Add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/4 tsp cayenne pepper powder, 1/4 tsp black pepper powder and salt to taste. Mix it well.
To a third bowl, add the three eggs. Add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/4 tsp cayenne pepper powder, 1/4 tsp black pepper powder and salt to taste. Whisk it until well combined.
If using chicken breast, cut them into equal sized strips.
Set up a dipping station with the above three bowls.
Take one chicken tender, dip it in the egg wash, then the gluten free all purpose flour and then the almond flour. Repeat the same sequence of dipping again. The double dunking with ensure a crispy coating.
Place the coated chicken tenders on the greased baking sheet. Spray them with cooking spray.
Bake at 425 deg F for 30 minutes, flipping them after 15 minutes. Spray with cooking spray after flipping them.
Enjoy them hot out the oven. I love to pair them with some mayonnaise or organic sriracha.
A very important step to make this sauce is to gently heat the ingredients. We are going to do this by using a double boiler. Heat some water in a saucepan. Once the water comes to a boil, place a heatproof bowl on the saucepan ensuring that the water doesn’t touch the bowl.
Add the maple syrup and cacao or cocoa powder to the bowl. The gentle heat from the surrounding hot water will ensure that the maple syrup and the cacao/cocoa powder blend together easily. Also, the heat helps the cacao/cocoa powder bloom and makes it even more chocolatey. The blending process may take 1-2 minutes. Keep on stirring until you get a homogenous mixture.
To the above mixture add the almond butter and coconut oil. Mix well until it all comes together. The coconut oil will not make it taste like coconut but it will provide the sauce with a nice sheen. Take the bowl off the saucepan as soon as the mixture comes together. Let it cool for 10 minutes prior to using it.
This sauce/glaze can be stored in an airtight container in the fridge for up to 2 weeks. Enjoy it with ice creams, muffins, pancakes or just by itself!
Ensure that the almond butter smooth, or else it won’t blend in well with the sauce.
Also I prefer using pure almond butter which means the only ingredient is almond.
I also prefer using pure maple syrup without any added sweeteners. Just like the pure almond butter, the only ingredient on the container should be maple syrup.
If the sauce thickens up in the refrigerator then microwave it for 20-30 seconds and you will get the runny consistency again.
This recipe is a hit at any potluck. Just transfer it to a slow cooker after its done and bring it with you wherever the party is!
2 lb or 1 Kg boneless chicken thighs
1 can or 400ml coconut milk
4 onions minced
4 tomatoes roughly diced
1 tbsp ginger garlic paste
4 tbsp oil
1 tbsp dried fenugreek leaves or kasuri methi
10 dried red chillies
20 cashew nuts
1/2 tsp turmeric powder
2 tsp red chilli powder
1 tsp cumin powder
1 tbsp corriander powder
1 tsp garam masala powder
Salt to taste
Heat a pan and roast the dried red chillies and the cashew nuts on medium low heat for 2-3 minutes. Take them out of the pan and let cool. Once cooled grind them in a blender or small food processor. Then add the diced tomatoes to the same blender and blend until you get a smooth paste. Set aside.
Reheat the same pan to medium high heat. Once the pan is hot add oil and the onions. Sauté for 3-4 minutes or until translucent. Then add the ginger garlic paste and sauté again for 2-3 minutes.
Then add the turmeric powder, red chilli powder, cumin powder and corriander powder. Sauté for 2-3 minutes.
Now add the red chilli, cashew and tomato paste and salt to the pan and sauté for 5-6 minutes.
Add the chicken and sauté for another 5 minutes.
Follow this with the coconut milk and mix it all together. Now add the garam masala and give it a good mix again.
Cover and let cook for 10 minutes (uncover and stir after 5 minutes to ensure that the chicken doesn’t stick to the bottom of the pan).
Finally crush the dried fenugreek leaves and add them to the chicken. Mix well and turn off the stove.
I’ve found that this recipe tastes even more delicious when it is slow cooked after it is ready on the stove top. If you have a slow cooker or an instant pot with a slow cooker, then transfer the cooked curry into it and slow cook on low for 4-5 hours or on high for 2-3 hours for an even more scrumptious tasting chicken.
If you don’t have a slow cooker then you can let the cooked chicken curry simmer covered on the lowest heat setting for 4-5 hours. However, you will have to give it a stir every 30-45 minutes.
Preheat the oven to 400 degrees F and grease a baking dish with some olive oil.
Mince together the parsley and the garlic cloves in a food processor or by hand with a knife.
Then, to a bowl add 2 Tbsp olive oil, onion powder, red pepper flakes, salt and the above minced parsley and garlic. Mix it all together until you get a well combined herb mixture.
Cut the salmon in two equal pieces length wise and place it in the greased baking dish.
Crust the top of the salmon pieces evenly with the above herb mixture.
Bake at 400 deg F for 15 minutes.
This salmon is best served warm out of the oven. It pairs well with some asparagus and sweet potato fries (check this recipe out on my channel).
I used skinless salmon in this recipe because I prefer my salmon this way. However, if you were to use the fish with the skin on, then bake it with the skin side down. You mayMinc also need to grease the baking dish a bit more generously with the olive oil to ensure that the fish comes off easily from the baking dish after its done baking.
To a bowl add the buckwheat flour, flaxseed powder, baking powder, coconut sugar and salt. Mix it all together.
To another bowl add the egg and vanilla. Whisk it together. Then add the almond milk & coconut oil and whisk until well combined.
Now add the dry ingredients to the bowl with the wet ingredients and mix it all together until you get a homogenous mixture. Set aside for 10 minutes.
In the meantime, start your waffle iron. Spray cooking spray to the waffle iron. Use a heat resistant brush to ensure that the iron is well greased. Add the batter to the hot waffle iron. The quantity of batter will depend on the size of your waffle iron. I used 1/4 cup of the batter for my mini waffle iron.
Cook the waffle for the duration recommended for the individual waffle iron. I find that 4 minutes gives me the perfect golden waffle.
Top with the your favourite berries. I love using strawberries and my homemade vegan chocolate sauce.
You will get 8 mini waffles with this recipe. Enjoy!
1/4 cup vegan chocolate chips + extra for sprinkling on top
350 deg F for 25-30 mins
Preheat the oven to 350 deg F and grease a 12 count muffin tin with coconut oil.
In a bowl add the rolled oats, coconut flakes, cinnamon powder, baking soda, sea salt and chocolate chips. Mix it all together and set aside.
In a larger bowl, mash the bananas with a fork. Then add the eggs, almond butter, coconut oil, maple syrup and vanilla extract. Whisk it all together until you get a homogeneous mixture. Then add the almond milk and mix well.
Then add the dry mix to the wet mixture and mix until well combined.
Divide the batter equally into the greased 12 count muffin tin. Sprinkle some extra chocolate chips on the muffin batter if desired.
Bake at 350 deg F for 30 minutes or until a toothpick inserted into the muffin comes out clean.
Let them cool in the muffin tin completely. Then take them out and enjoy warm!
You can store them in an airtight container in the fridge for 2-3 days and for up to a week in the freezer.
The more brown spots on the bananas the better. This will ensure that the muffins get a natural sweetness. In fact, you can completely skip using maple syrup if the bananas are very ripe.
Use a small paring knife to loosen the edges of the muffin before taking the baked muffins out of the muffin tin.
2 cups or 16 oz of smooth all natural almond butter
2 free range eggs
1 cup maple syrup
1/2 cup cacao or cocoa powder + 1/4 Tsp
1 Tsp Baking Soda
1/2 tsp sea salt
1 Tbsp Pure vanilla extract
1/2 cup Vegan chocolate chips + extra for topping (optional)
Pre-heat the oven to 325 deg F and line a 8” x 4” loaf pan with coconut oil and parchment paper.
Pour the almond butter into the large bowl and whisk it for 2-3 minutes in order to combine any of the oil that the almond butter gives out.
Add the eggs, maple syrup and vanilla extract and whisk it all together.
Then add the cocoa or cacao powder, baking soda and salt. Mix until well combined.
Next toss the vegan chocolate chips with 1/4 Tsp of cocoa/cacao powder and ensure that the chocolate chips are coated well with the cocoa/cacao powder. Add the chocolate chips to the batter and fold them in.
Transfer the batter to the greased and lined loaf pan. Bake at 325 deg F for 55-60 minutes or until a toothpick inserted comes out clean. I recommend checking the doneness at the 50 minute mark.
Let the pound cake cool in the pan for 15 minutes. Use the parchment paper to lift cake out of the pan. Place on a wire rack and let cool completely before cutting into it.
You can store this pound cake in an airtight container. If its winter time I leave the container out at room temperature for 2-3 days and the cake does not spoil. But I would recommend refrigerating it during summers or if you intend to store it for more than 3 days in winter.
Do give this recipe a try! The only bad thing about it is how addictive it is! But then again, is that really such a bad thing?
The all natural nut butters tend to have the oil settle on top when you open the jar. What I like to do before opening the jar is to keep the jar standing upside down for 3-4 minutes. Then when you open it up you won’t find a pool of oil on the top.
It is really important that you whisk the nut butter by itself before adding the other ingredients to make sure that any leftover nut oil is combined and to ensure that your nut butter is homogenous.
Make sure you coat the chocolate chips with some cocoa/cacao powder before adding them to the batter. This will ensure that they are evenly distributed throughout the batter and that every piece of the cake has equal amounts of chocolate chips.
When the cake comes out of the oven it will have risen nice and high. But it will sink slightly down the middle as it cools.
As it is flourless, it may be a little crumble and slightly hard to handle but the taste makes up for it all!
Try this addictive, easy and healthy recipe and you will never forget how yum it tastes!!!
1 cup almond + hazelnut butter blend
3/4 cup coconut sugar
1 free range egg
1/2 Tsp sea salt
1 Tsp baking soda
1 Tsp pure vanilla extract
1/2 cup vegan chocolate chips
Preheat the oven to 325 deg F and prepare a cookie sheet with a parchment paper or rubber mat.
In a large bowl add the almond + hazelnut butter blend (or only almond butter), coconut sugar, egg, vanilla extract, salt and baking soda. Mix well.
Fold in the chocolate chips until well combined.
Cover and refrigerate for at least 30 minutes.
Scoop out tablespoon sized dough balls and give a flat disc like shape with your hands.
Bake in the preheated oven for 12 minutes.
Let the cookies cool completely before eating them.
You can use only almond butter instead of the almond+hazelnut blend and they will still turn out to be amazing. But I personally love the hazelnut taste.
The longer you refrigerate them the better they will hold up their shape. This cookie dough can be prepared and refrigerated a day in advance too. You can also make the dough balls and freeze them for up to 2 months. Let them thaw at room temperature for 10 minutes before baking.
Once baked the cookies will stay good in an airtight container at room temperature for 2-3 days and in the refrigerator for up to a week (provided they don’t get eaten as soon as they are out of the oven)
1 and 3/4 cup unsweetened shredded coconut (dried)
1/4 cup ground almonds/almond meal
1/4 cup almond butter
1/4 cup raw honey (maple syrup for vegan)
1/4 cup coconut oil
1/2 tsp vanilla extract
Sea salt as desired
Molten Chocolate topping:
1/2 cup DF chocolate chips
1/2 tsp coconut oil
In a bowl add almond butter, coconut oil and honey (heat the mixture if needed in two bouts of 30 secs in the microwave or heat over a double boiler) and mix well.
Then add the coconut and ground almonds. Mix well.
Use an ice-cream scoop to shape the macaroons. I used a 2 tbsp scoop and that made 9 macaroons. You can use a 1 tbsp scoop to make smaller macaroons and that should give you 16-18.
Place the macaroons on a baking sheet lined with a rubber mat or parchment paper and the cover with plastic wrap. Freeze for at least 2 hours.
Chocolate Topping: Melt the chocolate chips in the microwave or over a double boiler. If using the microwave, heat in bouts of 30 secs to prevent the chocolate from burning. Check the chocolate after each 30 second bout to ensure that it does not burn. 2-3 bouts should be sufficient depending on the microwave. Then add 1/2 Tsp coconut oil and mix well.
After two hours take the macaroons out of the freezer. Dip one half of the frozen macaroons in the chocolate dip and place them back on the rubber mat/parchment paper. The melted chocolate will set immediately on the frozen macaroons. Let the frozen macaroons thaw for 15-20 mins before digging into them.
Store them in an airtight container and keep them refrigerated. They stay good for 6-7 days in the fridge.
Add all the ingredients to a bowl and mix until well combined.
Cover and refrigerate for at least an hour. Scoop the dough out (I used a tablespoon sized ice-cream scoop) and roll well. Flatten the dough balls with the back of a cup/glass.
Bake in a 350 deg F oven for 14 minutes. Let cool completely before eating. These cookies are crispy on the outside and soft & chewy on the inside.
You will get 18 cookies with this recipe. These cookies stay well in an airtight container for about a week. I recommend keeping them refrigerated and then warming them for 15-20 seconds in the microwave just before eating.
Once the oil heats add the onions, tomatoes, garlic, ginger and cashews.
Sauté for 2-3 minutes or until the onions turn translucent.
Let the sautéed contents cool and then blend them into a smooth purée.
Add water as needed (1/4 to 1/2 cup usually).
Reheat the same skillet and then add the remaining 1 Tbsp oil to it.
Once the oil heats up add the bay leaves, cloves, black peppercorns, cinnamon stick and cumin seeds.
Sauté for a minute.
At this point add the blended purée and stir well. Be careful as the purée tends to splutter (you can turn the heat to the lowest setting when adding the purée to avoid getting sprayed at by the purée).
After stirring for a minute or two add the green peas.
Then add the diced Tofu and gently fold it in to avoid any breakage.
Finally add the dried Fenugreek leaves/ Kasuri Methi and mix well. Turn off the heat. You get the best flavour out of it if you rub it between your palms before adding it into the curry.
**The dried Fenugreek leaves/kasuri methi is optional. You can opt to add some minced cilantro/corriander leaves instead.
Tip: If you can consume dairy you may replace Tofu with Paneer and follow the recipe as is.
Preheat the oven to 350 deg F and grease a 9”x5” loaf pan with coconut oil.
To a bowl add the oat flour, almond flour, cassava flour, cacao powder, baking soda and salt. Whisk it all together and set aside.
In a larger bowl, add the ripe bananas and mash them well.
Then add the eggs and vanilla extract and mix it all together.
To the above mixture add the almond butter, maple syrup and coconut oil and whisk well.
Then add the almond milk and give it a good whisk.
Now add the dry mix into the wet mixture and fold it all in.
Finally toss the chocolate chips with 1/4 Tsp of the cacao powder and then add it to the above batter. Fold the chocolate chips into the batter.
Bake at 350 deg F for 40 minutes until a toothpick inserted in the middle comes out clean.
Let the chocolate banana bread cool in the tin for 15-20 minutes. Then invert it on to a cooling rack and let it cool completely before digging into it.
You can store the banana bread in an airtight container and refrigerate it for up to a week. You can also slice it up and freeze it in an airtight container for up to a month. This makes for a very delicious yet healthy breakfast on the go!