VEGAN GUMBO RECIPE | #Vegangumborecipe #Vegetariangumbo #Vegetarianveganrecipes #Veganfoods #Vegandinners #Vegandishes #Easyveganmeals #Vegetarianrecipesdinner #Quickveganmeals #Vegetarianrecipeseasy #Vegancurryrecipes #Veganonepotmeals

Ingredients

• ¼ cup olive oil
• ¼ cup flour
• 1 medium onion, diced
• 1 small green pepper, diced
• 1 celery stalk, diced
• 3 cloves of garlic, minced
• 2 cups (200 grams) okra, sliced
• 1 can (400 grams / 14 oz) crushed tomatoes
• 2 ½ - 3 ½ cups vegetable stock
• 10 button mushrooms, quartered
• ½ teaspoon thyme
• ½ teaspoon cayenne pepper (or more to taste)
• 2 bay leaves
• 2 cups (330 grams) mixed beans or lentils (I used chickpeas, kidney beans, white beans and brown lentils)
• 1 tablespoon dark miso paste
• ½ teaspoon salt (or to taste)
• Freshly ground pepper
• Brown rice, to serve
• A small handful of fresh parsley, for garnish (optional)

Instructions

1. Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches a dark caramel or milk chocolate colour, a bit darker than peanut butter. It will take about 15 – 20 minutes. Don’t let it burn or you will have to start over.
2. Add the onions and continue stirring continuously until soft. Add the green pepper, celery, garlic and okra. Sauté, stirring frequently for 10 – 15 minutes until the vegetables are soft and the okra slime has disappeared.
3. Add the tomato, 2 ½ cups of stock, mushrooms, beans, thyme, cayenne pepper and bay leaves. Bring to a boil then lower the heat to medium-low and simmer gently for 30 minutes.
4. If you like your gumbo a bit thinner and more soup-like, add as much of the remaining stock as you want. Turn off the heat and ladle a small amount of the gumbo into a small bowl and add the miso paste. Stir well to dissolve and add back to the saucepan. Mix well. Taste the gumbo and add salt to taste (depends on how salty your stock and miso are) and pepper.
5. Serve the gumbo with brown rice and sprinkled with some fresh parsley.

  recipe adapted >>>>>  here

Your Kitchen Transformed - VEGAN GUMBO RECIPE

VEGAN GUMBO RECIPE | #Vegangumborecipe #Vegetariangumbo #Vegetarianveganrecipes #Veganfoods #Vegandinners #Vegandishes #Easyveganmeals #Vege...

Your Kitchen Transformed - VEGAN GUMBO RECIPE

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REAL MEXICAN SHRIMP TACOS | #Vegetarianramen #Lentiltacomeatinstantpot #Vegetarianmisoramen #Wholefoodrecipes #Dinnerrecipes #Cleaneatingrecipes #Buffaloshrimplettucewraps #Ketoshrimprecipes #Pescatarianrecipes #Buffaloshrimprecipes #Shrimprecipeshealthy #Codfishtacos

Ingredients

• 500 g cocktail shrimp
• 2 tablespoons extra virgin olive oil
• 2 tablespoons orange juice freshly squeezed
• 2 teaspoons raw honey
• 6 cloves garlic ran through a press
• 1/2 teaspoon orange zest
• 1-3 teaspoons pickled chipotle
• 1 teaspoon white wine vinegar
• kosher salt to taste
• freshly ground black pepper to taste
• 1 tablespoon non-gmo cornstarch or 2 teaspoons arrowroot*
• 3 tablespoons water
TO SERVE
• 12 15-minute keto & grain free tortillas or
• 12 suuuper pliable gluten free 'flour' tortillas
• avocado sliced
• limes
• 1 batch pico de gallo salsa

Instructions

1. Mix shrimp with the following 7 ingredients in a bowl. Season to taste with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour.
2. Heat up a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side. Mix cornstarch with water (i.e. a cornstarch slurry) and mix it up with the shrimp. Toss them about, as needed, until thick and creamy.
3. Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - REAL MEXICAN SHRIMP TACOS

REAL MEXICAN SHRIMP TACOS | #Vegetarianramen #Lentiltacomeatinstantpot #Vegetarianmisoramen #Wholefoodrecipes #Dinnerrecipes #Cleaneatingrec...

Your Kitchen Transformed - REAL MEXICAN SHRIMP TACOS

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Teriyaki Chicken Casserole | #Teriyakichickencasserole #Sweetandsourchicken #Chickenandvegetablerecipes #Healthychickencasserole #Chickenandbroccolirecipes #Cookingrecipes #Chickenandricecasserolerecipes #Easycasserolerecipes #Easycasserolerecipesfordinner #Teriyakichickencasserole #Chickenandbroccolicasserolerecipes #Easydinnerrecipesfortwo

Ingredients

• ¾ cup low-sodium soy sauce
• ½ cup water
• ¼ cup brown sugar
• ½ teaspoon ground ginger
• ½ teaspoon minced garlic
• 2 Tablespoons cornstarch + 2 Tablespoons water
• 2 small boneless skinless chicken breasts
• 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
• 3 cups cooked brown or white rice

Instructions

1. Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
5. *Meanwhile, steam or cook the vegetables according to package directions.
6. Add the cooked vegetables and cooked rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

Recipe adapted >>>>>  here

Your Kitchen Transformed - Teriyaki Chicken Casserole

Teriyaki Chicken Casserole | #Teriyakichickencasserole #Sweetandsourchicken #Chickenandvegetablerecipes #Healthychickencasserole #Chickenand...

Your Kitchen Transformed - Teriyaki Chicken Casserole

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healthy beef and broccoli | #Tacopastasalad #Coldpastasaladrecipes #Bbqpastasalad #Saladsforparties #Colddinners #Carlsbadcravings #Healthyasianrecipes #Beefandbroccolieasyhealthy #Healthydinnerrecipeswithbeef #Brocolibeefrecipe #Broccolibeefrecipehealthy #Cookingrecipes

Ingredients

• 3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
• 2 Tbsp arrowroot or cornstarch*
• 1lb. broccolini (or broccoli), cut into 2” sections
• 1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
• 3 cloves garlic, minced
• 1 1/2 tsp fresh ginger, minced
• 1/2 tsp black pepper, plus more to taste
• 1/4–1/2 cup water, as desired
• olive oil or coconut oil, for cooking

Instructions

1. In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
2. Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
3. When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
4. While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.
5. When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits. Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).
6. Serve warm!

recipe adapted >>>>>  here

Your Kitchen Transformed - healthy beef and broccoli

healthy beef and broccoli | #Tacopastasalad #Coldpastasaladrecipes #Bbqpastasalad #Saladsforparties #Colddinners #Carlsbadcravings #Healthya...

Your Kitchen Transformed - healthy beef and broccoli

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Cranberry Pineapple Punch | Cranberrypineapplepunch Pineapplemangolemonade Cranberryalcoholicdrinks Cocktaildrinks Yummydrinks Fundrinks Yummydrinks Cocktaildrinks Fundrinks Alcoholicdrinks Adultdrinks Holidaydrinks

Ingredients

• 4 cups cranberry juice
• 4 cups pineapple juice
• 1 cup silver rum
• 1 cup coconut rum
• 2- liter ginger ale
• juice of 1-2 limes
• Garnish
• 2 limes sliced (plus more for glasses)
• 1 cup fresh cranberries frozen

Instructions

1. combine cranberry juice, pineapple juice, silver and coconut rum, and lime juice in a pitcher
2. add lime slices and fresh cranberries to the pitcher
3. top off with ginger ale or just add directly to a glass when serving
4. enjoy!

Recipe adapted >>>>>  here

Your Kitchen Transformed - Cranberry Pineapple Punch

Cranberry Pineapple Punch | Cranberrypineapplepunch Pineapplemangolemonade Cranberryalcoholicdrinks Cocktaildrinks Yummydrinks Fundrinks Yum...

Your Kitchen Transformed - Cranberry Pineapple Punch

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So easy and delish! Fried bananas on their own in a very hot pan and sprinkle sugar mixture over whilst frying. I used skinny sugar to keep the calorie count down. #Healthybreakfastrecipes #Healthysnacksforkids #Easybreakfastideas #Easyhealthyrecipes #Healthysweetsnacks #Easyhealthymeals

Ingredients

• 2 bananas Slightly Overripe
• 2 tablespoons sugar (you can substitute granulated Splenda, if you like)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)

Instructions

1. Slice the bananas into rounds, approximately 1/3 inch thick.
2. In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.
3. Lightly spray a large skillet with nonstick oil spray. Warm over medium heat.
4. Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top. 
5. Cook for about 2-3 minutes.
6. Flip the rounds, sprinkle with the remaining cinnamon mixture
7. Cook for 2-3 more minutes until the bananas are soft and warmed through.

recipe adapted >>>>>  here

Your Kitchen Transformed - PAN FRIED CINNAMON BANANAS

So easy and delish! Fried bananas on their own in a very hot pan and sprinkle sugar mixture over whilst frying. I used skinny sugar to keep...

Your Kitchen Transformed - PAN FRIED CINNAMON BANANAS

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Creamy Chicken Noodle Soup Recipe | #Creamychickennoodlesoup #Healthysouprecipes #Chickentortillasoup #Tacosoup #Veggiesouprecipes #Vegetablesouprecipes #Creamychickennoodlesoup #Falldinners #Tuscanysoupolivegarden #Crockpotchickennoodlesoup #Highestratedrecipes #Cookingrecipes

Ingredients

• 6 cups chicken broth w used low sodium
• 5 cups water
• Salt to taste
• 3-4 chicken thighs skinless (bone-in or boneless)
• 2 Tbsp olive oil
• 1 medium onion finely chopped
• 3 medium carrots 2 carrots grated, 1 carrot sliced into thin rings or half circles
• 2 medium celery stalks finely chopped or thinly sliced if you prefer
• 2 cups pasta such as rotini egg noodles, or your favorite kind
• 1 cup corn from 15 oz can, or preferably 1 cooked cob
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1/2 cup heavy cream
• 3 Tbsp fresh or frozen dill
• 1 tsp Mrs. Dash or your favorite salt-free seasoning

Instructions

1. In a large soup pot, combine 6 cups broth, 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.
2. Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.
3. Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
4. Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.
5. In a medium sauce pan over medium heat, melt 4 Tbsp butter, whisk in 1/3 cup flour and cook whisking constantly for 1 to 2 min or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
6. Season soup with 1/2 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup Recipe | #Creamychickennoodlesoup #Healthysouprecipes #Chickentortillasoup #Tacosoup #Veggiesouprecipes #Vegetabl...

Your Kitchen Transformed - Creamy Chicken Noodle Soup Recipe

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Creamy Garlic Dream Chicken w/ Asparagus | #Healthycrockpotmeals #Slowcookerrecipeshealthy #Healthydinnerrecipesforfamily #Easyhealthydinner #Healthycasserolerecipes #Crockpotrecipeshealthy #Creamychickenrecipes #Chickeninwhitewinesauce #Cookingwithwine #Chickenandmashedpotatoes #Chickenthighs #Cookingrecipes

Ingredients

• 6-8 chicken thighs
• 1/2 teaspoon white pepper
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons olive oil
For the SAUCE
• 12 ounces of heavy cream
• 2 tablespoons all-purpose flour
• 1/4 cup butter, melted
• 1 teaspoon olive oil
• 5 cloves of garlic, minced
• 1 tablespoon of dried chives
• 1/2 tablespoon fresh parsley
• 1/2 cup of freshly grated parmesan cheese
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 pound of fresh asparagus , cut the ends off and cut them into 3 inch strips

Instructions

1. In a large non stick skillet , heat the oil on medium
2. Take your chicken thighs and season them with all the ingredients that are not 'sauce' ingredients
3. Place them one by one into the hot skillet and cook for about 15 minutes, or until browned on both sides, flipping as needed, remove the chicken from the skillet and set aside while you make the sauce.
4. In a large mixing bowl, combine all sauce ingredients EXCEPT GARLIC & 1 teaspoon olive oil & mix until well combined.
5. In the same skillet you used for the chicken, dd in the 1 teaspoon olive oil and the minced garlic and cook about 1-2 minutes on medium, then pour the sauce mixture in with the garlic & bring to a boil for about 3 minutes or so, mixing constantly.
6. reduce heat and add in the asparagus and the chicken, simmer until asparagus is tender, about 5-7 min on LOW covered.
7. ENJOY!

recipe adapted >>>>>  here

Your Kitchen Transformed - Creamy Garlic Dream Chicken w/ Asparagus

Creamy Garlic Dream Chicken w/ Asparagus | #Healthycrockpotmeals #Slowcookerrecipeshealthy #Healthydinnerrecipesforfamily #Easyhealthydinner...

Your Kitchen Transformed - Creamy Garlic Dream Chicken w/ Asparagus

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