Recipe from I’ve Got Cake!
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The OM Project!
I probably should have waited for Tuesday to post this one up, but every day is a good day for a taco, especially when it’s a healthy one! I love the color contrast of the purple, green, and orange of these butternut squash tacos.
Feel free to get creative with the dressings too: green goddess, lemon dill, or even a shawarma sauce would work.
Try to pick out a whole grain tortilla that you enjoy instead of those plain paper-like white ones, or if you’re feeling up to it, you can give making cauliflower tortillas a try.
Let us know what you think and what your favorite taco topper is in the comments below. 🙂
Time: 45 minutes (prep + cooking) | Serves: 2-3 peeps
- 1 butternut squash, seeded + cubed
- 1/2 head of red cabbage, shredded
- 1 red onion, diced
- 1 can of black beans
- 1 can of…
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So called because of the colours of vegetables used to make this dish, no fruit in sight. This is a fantastically simple recipe and it’s delightful cold in tomorrow’s lunch boxes. The lentils and sweet potato make for a creamy texture, without the addition of any actual cream. It’s a cheap dish too and one that I’ve used for a long time to fill the hungry gap before pay day. I like tikka flavour the best, but I’m sure any curry paste would be just as tasty.
Peel and dice one large onion. Peel and slice 2 medium carrots into crescents. Heat 1tsp coconut oil in a large pan and saute the vegetables slowly. As I have learnt from Meera Sodha, cook your onions for as long as you can, low and slow.
Meanwhile, peel and dice one large sweet potato. You want the chunks to…
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The Circus Gardner’s Kitchen!
Over the centuries aggressive nations have used their military might to subdue, colonise and plunder other nations for prized resources.
At one time such plunder would have consisted of “precious” minerals like gold, silver, copper and diamonds. Subsequently, with the advent of industrialisation, the exploiting nations turned their attention to the plundering of fossil fuels like coal, oil and gas.
Now, rather than precious metals and fossil fuels, it is arable land and access to water that is most prized by neo-colonialists. Our own populations continue to expand exponentially whilst simultaneously our arable farmland is disappearing, thanks to disastrous modern agricultural processes. Water is becoming increasingly precious because it is a finite resource with more and more of us demanding access to it.
The principal neo-colonialist nations of the 21st century are China, India, the United Arab Emirates, Saudi Arabia, the USA and western European nations, in particular the UK…
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A Passion For Food…A Passion For Flavor! – Melanie daPonte
Ever Since I found out my beloved Ma Po Tofu at PF Changs contains more than a full day’s worth of sodium (3450 mg) I’ve been getting creative coming up with quick Asian lunch ideas.
I cook an extra serving or two of spaghetti at dinner time and store it in the fridge for later. That’s the first timesaver. With a few spare minutes in the kitchen I whip up an easy sesame sauce that is delicious over noodles, or just for dipping steamed broccoli. In about 2 micro- minutes I braise up some tofu to add some protein to my lunch. Toss in some steamed veggies and I’ve got a delicious, nutritious meal for lunch or dinner.
Quick Asian Noodle Sauce
Recipe courtesy Jenna Webber (www.eatliverun.com)
½ cup Tahini
¼ cup Canola oil
½ cup Hot water, as needed
¼ cup Sugar
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Spicy Peanut Noodles by The Soup Diva!
- 2 cups cooked protein (chicken, shrimp, or tofu suggested)
- 8 oz medium rice noodles
- 1 tbsp sesame oil (or other oil of your choice)
- 1 tsp minced garlic
- 1 tsp crushed ginger
- 2 cups vegetables in bite-size pieces (shown here: broccoli and carrots)
- 1/4 cup peanut butter (smooth or crunchy)
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp fish sauce
- 2-3 tsp chili garlic paste
- 1 14 oz can coconut milk
- Salt and black pepper to taste
- Scallions, cilantro, lime wedges, and/or chopped peanuts for garnish
Boil noodles until al dente and drain most of water. During this time, heat oil in skillet on medium heat; add garlic and ginger, stir and then add vegetables and cook until starting to soften. Stir in peanut butter, soy sauce, honey, fish sauce, chili paste, and salt and pepper. Reduce heat when smooth and stir in coconut milk. Add additional seasoning as…
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