Gardens, Home, Recipes, & Stories
Jars of mixed nuts, craisins, flax meal, nutritional yeast, pumpkin seeds, & sesame seeds for toppings Brent packs a version of this salad bowl everyday for lunch at work. We have a row of toppings in glass jars ready to add. Here’s the recipe he wrote for our son… Ingredients: Cooked rice 🍚 Refried beans… Continue reading Brent’s Balanced Salad Bowl Recipe
This recipe is a slightly revised version of Burgoo Butter Chicken from the Vancouver, BC Burgoo bistro owners Justin Joyce and Stephen MacIntyre. Ingredients: 4 boneless, skinless chicken breasts diced 0.25 cup butter 0.25 cup garam masala salt 1 medium onion, diced 1 T ginger, minced 3 cloves garlic, minced 0.5 T ground turmeric 0.5 tsp dried fenugreek… Continue reading Butter Chicken Recipe
(Sauce adapted from Ed Schoenfeld, via Sam Sifton, via recipe adapted from Smitten Kitchen) Makes 4 servings Ingredients: 3/4 pound dried rice noodles 2 T toasted sesame oil 2 T tahini 1 T smooth almond butter (Barney Butter is the best!) 3.5 T coconut aminos 2 T rice vinegar 1 T granulated or brown sugar 1 T grated ginger 2 t minced garlic 1 t… Continue reading Light Summer Noodle Bowl Recipe
Makes 9 servings. Ingredients: 9 eggs 0.5 cup half & half 0.5 cup basil pesto 300 g frozen chopped spinach, thawed 1 red wine chorizo sausage, diced 1 cup sweet bell pepper, diced 160 g Macedonia soft feta cheese, crumbled 200 g cheddar cheese, grated Instructions: Preheat oven to 375 degrees F. In a large… Continue reading Crustless Quiche Recipe
I love the taste of sweet and spicy together, and this is a recipe I've been wanting to try for awhile. Makes enough chicken for 4 single-serving salads. Chicken Ingredients: 4 chicken breasts, frozen, skinless, boneless 1 T vegetable oil 0.3 cup honey 2 T coconut aminos (soy sauce can be replaced) 1 T chipotle… Continue reading Spicy Honey Garlic Chicken Salad Recipe
Fall is upon us and I've been craving hot comfort food as the days grow shorter and the evenings cooler. I've adapted a Red Thai Curry recipe to be vegetarian. I used canned lentils, but you could just as easily throw dried lentils in at the beginning, or put everything in a crock pot before leaving… Continue reading Quick Vegetarian Lentil Curry Recipe
Makes 16 muffins Wet Ingredients: 3 large eggs 1/3 cup vegetable oil 3/4 cup honey 5 medium ripe bananas (or 2 cups shredded zucchini) Dry Ingredients: 2 cups Bob's Red Mill Gluten Free Baking Mix 2 t baking powder 1 t baking soda 1/2 t salt 1 t cinnamon 1 t nutmeg Instructions: Preheat oven to… Continue reading Banana Muffins Recipe
My son is allergic to dairy, eggs, soy, bananas, and all nuts. As a result, baking is a bit challenging. Here’s a quick and easy way to handle birthdays if you have happen to have a kid with the same allergies. Also, delicious! Cupcake Ingredients: 1 Gluten-free, Dairy-free & Egg-free chocolate cake mix (I use… Continue reading Chocolate Cupcakes Recipe
This recipe is very close in taste to Simply Natural’s Goddess Dressing (pdf) – my very favorite organic store-bought salad dressing. (Adapted from Food.com) Ingredients: (Makes 2 cups) 2 tablespoons extra virgin olive oil 1/4 cup toasted sesame oil 1/2 cup tahini 2 tablespoons rice vinegar 1/4 cup water 5 small green onions, chopped roughly… Continue reading Creamy Tahini Salad Dressing Recipe
Plum Hill 