Browsing Tag

dinner

Hemp Seed Pesto Pasta

This has to be one of our favourite go-to weeknight meals. It’s quick to make especially with a young one and tastes delicious.

Hemp Seed Pesto Pasta

Prep Time 10 minutes
Cook Time 22 minutes
Servings 4 people

Ingredients
  

  • 1 red pepper diced
  • 1 zucchini sliced
  • 1 broccoli head chopped
  • 1 pint cherry tomatoes sliced
  • 1/4 cup hemp seeds
  • 1/2 cup pesto
  • 1/4 cup parmesan, grated optional
  • 4 servings favourite Pasta

Instructions
 

  • Preheat oven to 400F. Slice and dice veggies and season with olive oil, salt and pepper. Cook in oven for 15 minutes and set aside to cool.
  • Cook your favourite pasta (I usually cook for three so we have some leftovers). Mix in the pesto, hemp seeds and roasted veggies and sprinkle on some parmesan if you fancy.

Turkey Skillet Meatballs

This addictive Turkey Meatball Skillet bathing in kicked up marinara are juicy, delicious, and healthy! Made with only a handful of simple ingredients, they’re quick and fast to prepare and deliver a delicious result. Serve alone or alongside your favorite sauce and pasta.

Turkey Meatballs

Prep Time 10 minutes
Cook Time 20 minutes

Ingredients
  

  • 2 lbs Turkey ground
  • 1/4 cup Italian Bread Crumbs
  • 3/4 cup Parsley finely chopped
  • 3/4 cup Basil finely chopped
  • 1 tsp Red Pepper Flakes
  • 1 1/2 cup Ricotta Cheese
  • 1/2 cup Parmesan Cheese grated
  • 2 tsp Minced Garlic
  • Salt & Pepper to taste
  • 3 tbsp Olive Oil

Instructions
 

  • Preheat oven to 425 degrees fahrenheit and line a baking sheet with parchment paper.
  • In a large bowl, mix turkey, bread crumbs, parsley, basil, ricotta cheese, red pepper flakes, parmesan cheese, garlic, salt, and pepper in one bowl until well combined.
  • Roll mixture into 2-3 tbsp sizes or a little big larger than a golf ball.
  • Place onto sheet and brush tops with a bit of olive oil.
  • Bake for 20 minutes until slightly browned.
  • Let rest ten minutes before serving or add to your favorite sauce simmering over low on a stove.

Veggie Mole Wraps

Veggie Mole Wraps

Prep Time 45 minutes
Cook Time 10 minutes
Servings 5

Ingredients
  

Mole Sauce

  • 1/2 cup Pumpkin Seeds unsalted
  • 1/2 cup Peanuts unsalted
  • 2 tbsp Extra-Virgin Olive Oil
  • 1 Yellow Onion diced
  • 2 Garlic Cloves minced
  • 1 Green Chilies (125ml) drained and seeded
  • 1 Chipotle in Adobe Sauce
  • 1 tsp Cinnamon
  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • 1/2 tsp Kosher Salt
  • 2 tbsp Maple Syrup
  • 1 tsp Cocoa Powder
  • 1/2 cup Vegetable Broth

Quesadillas

  • 10 7-inch Whole Wheat Wraps
  • 3 cups Mozzarella Cheese grated
  • 8 oz Tempeh or favourite Plant-Based Meat cooked
  • 1 cup Fresh Corn cooked
  • 1/2 cup Cilantro
  • 1/4 cup Sour Cream
  • 1/2 Lime juiced
  • 1/4 cup Vegetable Oil

Instructions
 

  • Place the pumpkin seeds and peanuts on a baking sheet and bake at 350F until toasted and golden, about 10 mins. Cool slightly.
  • Heat 2 tbsp of oil in a pan. Add the onion and garlic and saute until softened.
  • Put the colled, toasted seeds, nuts, onions, and garlic in a food processor and pulse until combined.
  • Add canned chiles, chipotle in adobe, cinnamon, chili powder, cumin, salt, maple syrup, cocoa powder, and vegetable stock: process until smooth, scraping down the side of the bowl once.
  • Pour the mixture into a heavy-bottomed pot. Bring to a boil and down to a simmer for 5 mins. Let mixture cool off before assembling quesadillas.
  • Assemble the quesadillas by putting some cheese, cooked tempeh, corn, cilantro, and about 2 tbsp of the mole sauce on half a tortillas. Place the other half on top and stack on a platter.
  • Heat the grill to medium, brush the quesadillas with vegetable oil, and grill until cheese is melted and you have golden brown grill marks.
  • Mis together the sour cream and lime juice.
  • Garnish with fresh cilantro and serve with the dip