Greek Shrimp & Orzo

Ingredients:

2lb shrimp, peeled & deveined
1/2 cup fresh lemon juice
3/4 lb orzo pasta, uncooked
1/2 cup scallions, sliced
3/4 cup fresh parsley, chopped
3/4 cup fresh dill, chopped
1 cup feta crumbles
1 tsp salt
4 T olive oil
How to Make It:
Cook orzo pasta according to package directions.
 Heat large sauté pan over med-high heat and add 2 T olive oil.
 Add shrimp to pan.
Sauté shrimp until pink and season with a pinch of salt.
Once shrimp is pink, remove from heat.
Create dressing by whisking together 2 T olive oil, lemon juice and a teaspoon of salt.
Add orzo, herbs & feta cheese to the pan with shrimp and toss.
Add dressing and toss until all ingredients are well combined.
Serve immediately and enjoy!

Smokey Tempeh Vegetables

Ingredients:

½ cup plain Greek yogurt
3 Tbsp. juice from 2 limes, plus wedges for serving
¼ tsp. ground cumin
Salt and pepper
¼ cup honey
¼ cup olive oil
3 garlic cloves, minced
2 canned chipotle peppers in adobo, minced, plus 2 Tbsp. adobo sauce
2 Tbsp. water
2 (8-oz.) blocks plain tempeh
1 white onion, finely chopped
4 cups cooked brown or white rice
¼ cup chopped fresh cilantro
Sliced avocado, shredded cabbage, and thinly sliced radishes, for topping
How to Make It:
1. Whisk yogurt, 1 tablespoon lime juice, and the cumin in a small bowl and season with salt to taste; set aside until ready to serve.
2. Combine honey, 3 tablespoons oil, remaining 2 tablespoons lime juice, garlic, the chipotle peppers and adobo sauce, water, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl and whisk well to dissolve salt; set aside.
3. Fill a medium saucepan with 1″ water, set a steamer basket on top, and add tempeh. Bring water to a boil over high, then cover, reduce heat to medium, and steam 10 minutes. 
4. Transfer tempeh to a cutting board and pat dry, then cut into bite-size pieces. Discard water and wipe pan dry.
5. Heat remaining 1 tablespoon oil in saucepan over medium until shimmering. Add onion and cook until softened, about 3 minutes, then add tempeh and cook, stirring gently, until heated through, about 1 more minute. 
6. Add chipotle mixture and stir to coat, then simmer until sauce is glossy and slightly thickened, 3 to 5 minutes.
7. Rewarm rice if necessary, then toss with cilantro and divide among bowls. Top with tempeh, avocado, cabbage, radishes, and lime yogurt, and serve with lime wedges.

Saikyo Miso Black Cod

Ingredients:

1 pound Gindara Sablefish (Black Cod)
1 teaspoon sea salt or kosher salt
1/4 cup sake
1/4 cup Saikyo Miso
3 tablespoons mirin, preferably hon-mirin (real mirin)
3 tablespoons sake
1/2 tablespoon sugar
How to Make It:
1. Sprinkle salt over both sides of fish fillets and let it sit for an hour in the fridge to help remove the unwanted smell and water of the fish.
2. Meanwhile, mix the last four ingredients in a large Ziploc bag or non-reactive container to make miso-doko (miso marinade).
3. Rinse the salt on the fish with sake (no water!) and pat dry with a piece of paper towel.
4. Coat the fish with the miso-doko on both sides and let the fish sit in the container.
5. Place a lid and marinade in the fridge for a minimum of 8 hours to 3 nights.
6. Preheat the oven at 425F degree, with a rack set in the middle. 
7. Meanwhile, take out the fish from the marinade and scrape off the miso-doko with your fingers as much as possible. Otherwise, they get burnt easily.
8. Place the fish with its skin side up on a baking sheet with a piece of parchment paper.
9. Bake the fish until the skin is browned and the meat becomes firm and not giggly, about 20 to 25 minutes.

Spicy Chicken Pizza

Ingredients:

for 4 servings

¾ cup pizza sauce
1 ½ tablespoons Frank's Red Hot Original, plus more for drizzling
1 tablespoon olive oil
1 ½ teaspoons cornmeal
1 lb pizza dough
1 ½ cups shredded mozzarella cheese
1 ½ cups shredded chicken
3 pieces bacon, torn into ½-inch (1 1/4 cm) pieces
1 small handful fresh baby spinach
¾ cup cherry tomato, halved
2 tablespoons red onion, minced
ranch dressing, for drizzling
How to Make It:
1. Preheat oven to 450ºF (230ºC).
2. In a small bowl, whisk together pizza sauce with Frank’s Red Hot Original. Set aside.
3. Drizzle a 12-inch (30 ½ cm) cast iron skillet with olive oil. Use your hand or a paper towel to evenly coat the pan with oil. 
 Sprinkle pan with cornmeal.
4. Press pizza dough into the pan so that it covers the whole surface evenly.
5. Spread spicy pizza sauce on the dough. Top with mozzarella, chicken, and bacon. Scatter spinach, cherry tomatoes, and red onion on top.
6 Bake pizza for 14–16 minutes until edges are browned and crisp.
7. Remove from oven and let cool for 5 minutes, then drizzle with Frank’s Red Hot Original and ranch dressing. Slice and serve.
8. Enjoy!

Favorite Green Smoothie Recipe

Ingredients:

1 cup frozen fruit (banana, mixed berries, tropical mix)
1 cup of fresh greens (spinach, kale, or arugula)
1/2 – 1 cup milk (almond, soy, coconut, cows, etc.)
1/2 tablespoon ground seeds (flax, chia, etc.)
How to Make It:
Place all ingredients into a high-speed blender.
Blend on high until smooth. We recommend starting with 1/2 cup of milk and going up from there depending on how thick you like your smoothies.
Serve immediately

The Best Vegan Chocolate Cake

Ingredients:

1 cup unsweetened almond milk
▢ 1 tablespoon apple cider vinegar
▢ 2 cups all purpose flour
▢ 1 3/4 cups granulated sugar
▢ 3/4 cup cocoa powder
▢ 2 teaspoons baking powder
▢ 1 1/2 teaspoons baking soda
▢ 1 teaspoon salt
▢ 1/2 cup canola oil OR melted coconut oil
▢ 2/3 cup unsweetened applesauce
▢ 1 tablespoon pure vanilla extract
▢ 1 cup boiling water
CHOCOLATE BUTTERCREAM FROSTING

▢ 1 cup cocoa powder
▢ 1 1/2 cups earth balance vegan butter, softened, baking sticks preferred
▢ 4-5 cups powdered sugar
▢ 2 teaspoons pure vanilla extract
▢ 1/4-1/2 cup unsweetened almond milk

How to Make It:
1. Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
2. Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.

3. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
4. Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined. 
5. Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
6. Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

FOR THE CHOCOLATE BUTTERCREAM FROSTING

1. Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
2. Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
3. Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
4. If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up. 
5. Frost the cake using an icing spatula or just a butter knife.
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