1. Preheat the oven at 375°F. 2. Spray a large nonstick skillet with olive oil or coat with unsalted butter. Sprinkle both sides of chops with pepper, heat over high heat. Brown chops on each side for 4 minutes. 3. In a large sauce pot, add one tablespoon olive oil,   Read More ...

1. In a large skillet, heat the olive oil. 2. Add the shallots, cumin and crushed red pepper and cook over moderately high heat, stirring, for 2 minutes. 3. Add cabbage, and the raisins bring to a boil. Cover and cook over moderate heat, stirring occasionally, until the cabbage is   Read More ...

Fill a large bowl with warm water. Dip one wrapper into the water until softened. Combine remaining ingredients except carrots and celery. Cut carrots in thirds, then half lengthwise to make your julienne. Cut celery in thirds and slice lengthwise about ¼ inch thick. Lay wrapper flat. In a row   Read More ...

1. Preheat oven to 350°F. 2. Prepare rice/quinoa as per manufacturer suggestions. 3. Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin   Read More ...

This is a great side dish to compliment any meal or just have it as a light lunch. For dairy allergies omit the cheese. This recipe will still taste good if you use coconut milk which adds a nice flavor, and sprinkle a little cinnamon. This will taste like a   Read More ...

In a Dutch oven, over medium high heat, add butter and onions and sauté, until onions are soft. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. Remove from heat and transfer to a blender or food processor   Read More ...

With a sharp knife or mandolin, slice the tomatoes ¼ inches. Place 4 slices on plate. Repeat process with mozzarella cheese place on top of tomatoes. Drizzle olive oil mixed with a little juice from olives over the cheese, add a basil leaf on each. Place an olive in between   Read More ...

Preheat oven to 400° F. In a large mixing bowl combine sweet potatoes salt and pepper, garlic, brown sugar and cinnamon. Over medium heat melt coconut oil, add onion to sauté until soft. Pour over sweet potato mixture to combine. Place mixture in a 13 in x 9 in pan   Read More ...

Preheat oven to 400° F. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or just until tender. Drain, and let cool. Cut each potato in half lengthwise. Using a spoon or melon ball tool scrape out   Read More ...