Omnivore Miscellaneous Recipes Charles

Baked Eggs With Tomato And Sweet Peppers – O

Ingredients

• 1 tsp (0.174oz, 4.9g) olive oil
• 1 small (4 oz) red onion, finely chopped
• 1 (0.1 oz) garlic clove, crushed
• 1 long (0.5 oz) fresh red chili, deseeded finely chopped
• 250ml (8.45 oz, 1 cup) canned chopped tomatoes and tomato paste
• 400g (14.11 oz) kidney beans (V&O)
• 75g (2.65 oz) drained sliced baby peppers
• 125ml (4.23 oz) water
• 2 eggs (OMNIVORE)
• 2 slices whole grain bread or any bread, toasted

Instructions *

1. Preheat the oven to 180C/160C (electric oven). Heat oil in a non-stick frying pan over medium heat. Add onion.
2. Cook, stirring, for 5 minutes or until soft. Add garlic and chili. Cook, stirring, for 1 minute or until aromatic.
3. Stir in tomatoes, beans, peppers and water. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until thickened slightly.
4. Divide tomato mixture between two 375ml (1 1/2 cup) ovenproof dishes. Make an indent in each dish. Carefully crack an egg into each indent. Bake for 20 minutes or until cooked to your liking.
5. Serve with toasted bread. Make without eggs for vegans.

Banana Pancakes – O

Ingredients

• 4 large eggs
• 2 (8 oz) large bananas
• ¾ (6 oz) cups buckwheat flour
• ½ cup (4 oz) whole milk
• Optional: 1 tsp (0.167 oz) cinnamon or pumpkin spice
• 2 cups (16 oz) baked beans (VEGAN)

Instructions *

1. Preheat a skillet on medium heat.
2. Place all ingredients in a blender and mix on high until smooth.
3. Pour batter onto a hot skillet to make the desired size pancake.
4. When batter starts to bubble and set around the edges, flip and cook for a little longer until done.
5. Make these pancakes extra delicious by topping with organic butter and real maple syrup!

BLTs – Bacon, Lettuce, And Tomato Sandwiches – O

Ingredients

Tofu (VEGAN)

• ½ Tbsp (0.25 oz, 7g) olive oil
• 7-ounce (196 g) block firm tofu, cut in 1/4-inch slices (no need to drain)
• Pinch of salt
• 2 Tbsp (1 oz, 28 g) Tamari or low-sodium soy sauce* (for gluten-free choose a GF Tamari)
• 1 tsp (0.175 oz, 5 g)maple syrup
• ¼ tsp (0.0412 oz, 1.17 g) smoked paprika

For the sandwiches

• 8 slices of bread (toasted)
• 4 strips fried bacon (4 oz, 113.5 g) (OMNIVORE)
• Smoky Seared Tofu (VEGAN)
• 2 large ripe tomatoes (8 oz, 227 g) (sliced)
• 8 green leaf lettuce leaves (8 oz, 227 g) (washed and dried) (butter lettuce is another fabulous choice)
• ½ cup (4 oz, 113.5 g) pesto
• Salt & pepper to taste

Instructions *

1. Set a large saute pan over medium-high heat. When hot, add the olive oil. When the olive oil is hot, add the tofu along with a pinch of salt. The tofu will hiss and jump around a bit, so watch out!
2. Cook, flipping occasionally, until golden brown on both sides, 8-10 minutes. While the tofu cooks, mix the Tamari, pure maple syrup, and smoked paprika in a small bowl.
3. When the tofu is done, reduce the heat to low and pour the Tamari mix over the top. Cook, flipping occasionally, until the sauce has reduced and thickened, about 1 minute. Transfer the smoky seared tofu to a plate.
4. Toast the bread and spread each piece with pesto to your liking – 2 tablespoons or so. Top four pieces of bread with tomatoes; sprinkle with a touch of salt and freshly ground black pepper. Add the tofu, then pile with the lettuce. Top with remaining slices of bread. Cut in half and serve.

Braised Vegetables With Baked Salmon – O

Ingredients

• 1 medium yellow onion (8 oz, 227 g)
• 1 medium red onion (8 oz, 227 g)
• 2 large carrots (12 oz, 340.5 g)
• 2 celery ribs (8 oz, 227 g)
• 2 large Yukon Gold potatoes (16 oz, 454 g)
• 4 garlic cloves (0.7 oz, 20 g)
• 2 tbsp (1 oz, 28 g) olive oil
• ½ tsp (0.088 oz,2.5 g) dried oregano
• ½ tsp (0.088 oz,2.5 g) thyme
• ½ tsp (0.088 oz,2.5 g) tarragon
• Salt to taste
• 1 Tbsp (0.5 oz, 14 g) balsamic vinegar
• ½ cup (4 oz, 113.5 g) water
• 1 large red bell pepper (medium diced) (8 oz, 227 g)
• 2 bunches beet greens, washed and cut into 2-inch pieces (8 oz, 227 g)

Salmon

• 6 ounce (170.25 g) salmon filet, cut into 2 pieces
• Freshly ground black pepper
• Salt to taste

Tofu(VEGAN)

• 8 ounces (227 g) firm or extra firm tofu
• 1 Tbsp (0.5 oz, 14 g) olive oil
• 1 Tbsp (0.5 oz, 14 g) toasted sesame oil
• 1 Tbsp (0.5 oz, 14 g) soy sauce (or tamari for gluten-free)
• Garnish: toasted sesame seeds, chopped chives

Peas

• 2 cups (16 oz, 454 g) peas
• 2 garlic cloves (0.35 oz, 10 g)
• 1 Tbsp (0.5 oz, 14 g) olive oil
• Fresh ground pepper
• Zest of ¼ lemon, optional

Instructions *

1. Preheat the oven to 350F/175C.
2. Cut the onions into large strips. Peel and slice the carrots. Slice the celery. Dice the potatoes into bite-sized chunks (no need to peel). Peel the garlic, leaving it whole.
3. In an oven-proof Dutch oven or cast iron pan with a lid, heat the olive oil on the stovetop over medium heat. Add the onions and cook for 2 minutes, stirring occasionally. Add the carrots and celery and cook for 2 minutes until browned. Remove from the heat. Stir in the potatoes, garlic, oregano, tarragon, beet greens, thyme, salt, and balsamic vinegar. Add the water and cover the pot.
4. Place the pot in the oven and cook for 35 minutes. Add the beet greens and bell pepper and stir. Cook for another 15-20 minutes, or until the largest vegetables are tender.
5. When the vegetables are done, move the vegetables to a platter using a slotted spoon. Return the pot to the stovetop and simmer the pan juices for 5 minutes until they are reduced by about half. Drizzle the juices over the vegetables and serve.

Salmon

1. Preheat the oven to 450F/230C.
2. Season salmon with salt and pepper.
3. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
4. Serve with the braised vegetables.

Tofu

1. Add the olive oil to a pan and add the tofu cubes. Turn on the heat to medium-high. Cook for 5 to 6 minutes until lightly browned on the bottom.
2. Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs.
3. Return the heat to medium-high and cook for an additional 5 to 6 minutes until browned.
4. Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting).
5. Return to low heat and cook for 2 minutes, then flip the tofu and cook for another 2 minutes, until the color is darkened.
6. Garnish with toasted sesame seeds and chopped chives. Serve immediately.

Peas

1. Rinse the peas under warm water and shake off excess liquid. Smash and peel the garlic cloves.
2. Add the olive oil to a large skillet over medium-high heat. Add the smashed garlic and frozen peas and cook for 3-5 minutes until warmed through but still bright green.
3. Zest the lemon. Season with fresh ground pepper and lemon zest.

Breakfast Scones With Egg Omelets – O

Ingredients

• 1 ½ cups(12 oz) all-purpose flour (340 g)
• ¼ cup (2 oz)white sugar(56.75 g)
• 2 ½ tsps (0.435 oz) baking powder(12.25 g)
• ¼ tsp (0.04 oz) salt(1.25 g)
• ¼ – ⅛ cups butter
• 1 egg, beaten
• ½ cup(4 oz) whole milk(113.5 g)
• 4 Eggs – omelets

Vegan scones (OMNIVORE)

• 175g self-raising flour, extra for dusting
• ⅛ tsp(0.02 oz) salt(0.6 g)
• ½ tsp(0.087 oz) baking powder(2.5 g)
• 1 ½ tbsp(0.75 oz) caster sugar(21 g)
• 3 Tbsp (1.5 oz, 45 g) hummus
• ⅓ cup (2.67 oz, 75.67 g) coconut milk

Instructions *

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Lightly grease a baking sheet. In a large bowl, combine flour, sugar, baking powder, and salt.
3. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
4. Turn dough out onto a lightly floured surface, and knead briefly.
5. Roll dough out into a 1/2 inch thick round. Cut into 4 wedges, and place on the prepared baking sheet.
6. Bake for 15 minutes in the preheated oven, or until golden brown.

Vegan Scones

1. Mix the flour, salt, baking powder and sugar in a bowl. Rub in the hummus until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs.
2. Gradually stir the milk into the flour mixture until you have a smooth dough. Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick.
3. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up. Remove the dough from the fridge and using a 7cm cutter, cut out the scones.
4. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top.
5. Brush with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly).
6. Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7.
7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.

Cheesy Grits – O

Ingredients

• 2 cups (16 oz, 454 g) chicken broth sub vegetable broth
• ½ cup (4 oz, 113.5 g) white or yellow grits
• 2 tbsp (1 oz, 28 g) unsalted butter (for Vegan, sub vegan butter)
• ¾ cup (6 oz, 170.25 g) sharp cheddar, shredded (for Vegan, sub dairy free cheddar or ½ cup nutritional yeast)
• 1 Tbsp (0.5 oz, 14 g) heavy cream (for Vegan, sub coconut cream)
• 4 eggs (omit for Vegan)
• Salt
• Pepper

Instructions *

1. In a medium-sized pot, bring stock (and nutritional yeast, if using) to boil over medium/high heat.
2. Whisking constantly, slowly add grits. Cook on a simmer until grits are tender, about 20 minutes.
3. In a large pan, heat oil and crack eggs directly on the pan, a couple inches apart. Cover and cook on low heat until the egg whites are completely set, about 2 ½ minutes.
4. Once the grits are tender, whisk in butter, cream, and cheese.
5. Portion grits into four bowls, then place egg on top of each and season with salt and pepper before serving.

Cornbread – O

Ingredients

• ⅓ cup (2.67 oz, 75.67 g) Gluten Free flour blend
• ⅓ cup (2.67 oz, 75.67 g) cornmeal
• 1 tsp (0.175 oz, 5 g) baking powder
• ⅛ tsp (0.0208 oz, 0.585 g) salt
• 1 egg, room temperature
• ⅓ cup (2.67 oz, 75.67 g) whole milk
• 1 ½ Tbsp (0.75 oz, 21 g) tbsp olive oil
• Optional: 1 ½ Tbsp (0.75 oz, 21 g) cooked breakfast sausage, crumbled
• Optional: 1 ½ Tbsp (0.75 oz, 21 g) frozen corn
• 1 cup (8 oz, 227 g) Kidney beans (VEGAN)

Instructions *

1. Preheat the oven to 350°F. Position rack in center of oven and grease a 12 serving cupcake pan; or a square 9x9x2-inch baking pan; set aside. In a medium mixing bowl combine flour, cornmeal, baking powder, and salt. In a separate medium mixing bowl, beat together eggs, milk, and oil.
2. Add dry mixture to wet mixture, and stir just till blended. Spoon batter evenly into the square pan or cupcake pans, filling about ⅔ full. For a square pan, bake for 25-30 minutes or until a wooden toothpick inserted near the center comes out clean.
3. For muffins, bake for 20 minutes or until a wooden toothpick inserted near the center comes out clean.

Frittata – O

Ingredients

• 4 large eggs
• ⅛ cup (1 oz, 28.4g) whole milk
• 1 garlic clove (0.1 oz), minced
• ⅛ tsp (0.02 oz, 0.6g) salt, more for sprinkling
• Freshly ground black pepper to taste
• Olive oil, for drizzling
• ½ shallot (0.7 oz), chopped
• 1 roasted red bell pepper (5 oz), chopped
• 1 cup (8 oz, 227 g) spinach
• ½ cup (4 oz, 113.5 g) crumbled feta cheese

Vegan Frittata

• ½ Tbsp (0.25 oz, 7 g) olive oil
• 1 medium potato (5 oz), diced (with or without the skin)
• ½ small onion (3 oz), diced
• ½ bell pepper (3 oz), diced
• ½ zucchini (3 oz), diced
• 1 garlic clove (0.1 oz), minced
• A handful cherry tomatoes, halved or quartered
•  pinch of red pepper flakes, optional
• Salt and pepper, to taste

for the blender/food processor

• 8 oz tofu (soft or firm), drained (no pressing needed)
• ⅛ cup (1 oz) coconut milk
• 1 heaping tsp (0.18 oz) tapioca flour
• 1 – 2 tbsp (1 oz, 28 g) nutritional yeast
• ½ tsp (0.08 oz, 2.5g) mustard
• ¾ tsp (0.125 oz) dried basil
• ¼ tsp (0.04 oz, 1.25 g) garlic powder
• ¼ tsp (0.04 oz, 1.25 g) salt
• ⅛ tsp (0.02 oz) turmeric
• ⅛ tsp (0.02 oz, 0.6g) black pepper

Instructions *

1. Preheat the oven to 400°F.
2. Whisk the eggs, milk, garlic, and salt until well combined. Set aside.
3. Heat ¼  tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
4. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes.
5. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute.
6. Sprinkle with the feta and bake for 15 to 20 minutes or until the eggs are set.
7. Season to taste and serve.

Vegan Frittata

1. Preheat the oven to 375 degrees F.
2. Heat oil in a pan over medium heat, saute potatoes for 5 minutes, add onion and cook for an additional 5 minutes.
3. Add bell pepper, zucchini and garlic, cook until softened. Add tomatoes and optional red pepper flakes, cook for another minute or two. Season with salt and pepper to taste.
4. In a food processor/blender, combine the remaining ingredients and process until smooth. Taste for seasoning.
5. Add the tofu mixture to the pan the vegetables are cooked in and mix well.
6. Spoon mixture into a lightly greased 9 inch round pie/quiche dish or springform pan. Level the top flat with the back of a spatula or spoon and make sure all edges are filled.
7. Place on the middle rack and bake for 35 – 45 minutes, frittata should be firm to the touch. If the top starts to brown too much, cover with foil or small silpat.
8. Remove and let cool for at least 10 minutes. If using a pie/quiche dish, loosen the edges of the frittata, place a plate over top and carefully flip so the frittata falls onto the plate and serve.

French Toast – O

Ingredients

• 4 slices bread of choice
• ⅓ cup (2.7 oz, 75.7 g) mashed banana
• ¼ tsp (0.04 oz, 1.25g) salt
• 3 tbsp (1.5 oz, 42 g) milk of choice
• 1 tbsp (0.5 oz, 14 g) sweetener of choice
• optional sprinkle of cinnamon
• optional 2 tsp (0.35 oz, 10 g) nutritional yeast, for flavor
• 1 cup (8 oz, 227 g)baked beans

Classic french toast

• ½ tsp (0.08 oz, 2.5 g)ground cinnamon
• ⅛ tsp (0.02083 oz) ground nutmeg
• 1 tbsp(0.5 oz,14 g) sugar
• 2 tbsp (1 oz, 28 g) butter
• 2 eggs
• ⅛ cup (1 oz, 28.4 g) milk
• ¼ tsp (0.04 oz, 1.25g) vanilla extract
• 4 slices bread of choice
• ¼ cup (2 oz, 56.75 g) maple syrup, warmed

Instructions *

1. Unless you like soggy French toast (I actually do!), either let the bread sit uncovered overnight or bake the slices at 300 F for 15 minutes or until they dry out.
2. Whisk together all ingredients except the bread. Dip each slice fully into the mixture. Place slices in a shallow dish, pour remaining liquid on top, and let soak for 10-15 minutes, flipping halfway through.
3. Grease a nonstick pan. Add the slices to the pan and cook for 1 minutes 30 seconds, then flip and cook for an additional minute or until lightly browned. Repeat with remaining slices.
4. Serve with baked beans.

Classic french toast

1. 1) In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
2. 2) In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side.
3. 3) Serve with syrup.

Hash Brown Full Breakfast – O

Ingredients

For the hash browns

• 2 large potato, (16 oz, 454 g) unpeeled
• 3 Tbsp (1.5 oz, 45 g) peanut butter

For the tomatoes and mushrooms

• 3 lb (48 oz, 1362 g) tomatoes
• 4 tsp (0.7 oz, 20 g) maple syrup
• 2 tsp (0.35 oz, 10 g) soy sauce
• ½ tsp (0.088 oz,2.5 g) smoked paprika
• 8 oz (227 g) white button mushroom, sliced
• 4 eggs

For the scrambled tofu

• 349g (12.3 oz) pack silken tofu
• 2 tbsp (1 oz, 28 g) nutritional yeast
• ½ tsp (0.088 oz,2.5 g) turmeric
• 1 clove garlic, (0.175 oz, 5 g) crushed

To serve

• 200g (7 oz) baked beans

Instructions *

1. Cook the potato whole in a large pan of water, boil for 10 mins then drain and allow to cool. Peel the skin away then coarsely grate. Mix with the peanut butter and season well. Set aside in the fridge until needed.
2. Heat oven to 350F/180C. Put the tomatoes onto a baking tray, drizzle with 2 tsp (0.35 oz, 10 g) olive oil, season and bake for 30 mins or until the skins have blistered and start to char. Cook the beans so they’re ready to serve at the same time as the scrambled tofu.
3. Meanwhile, mix the maple syrup, soy sauce and ½ tsp smoked paprika together in a large bowl, add the sliced mushroom and toss to coat in the mixture. Leave to stand while you pour 2 tsp (0.35 oz, 10 g) olive oil into a non-stick frying pan and bring it up to a medium high heat. Fry the mushroom until just starting to turn golden but not charred. Scoop onto a plate and keep warm until serving.
4. Put 1 tbsp oil into the frying pan and add spoonfuls of the potato mixture – you should get about 4. Fry for 3-4 mins each side then drain onto kitchen paper. Crumble the tofu into your frying pan and sprinkle over the remaining ingredients and a good pinch of salt and pepper. If the pan looks a little dry add a splash more oil. Fry for 3-4 mins or until the tofu is broken into pieces, well coated in the seasoning and hot through.
5. Make basic scrambled eggs. Divide everything between plates and serve.

Hearty Breakfast Skillet – O

Ingredients

• ¼ cup(2 oz) olive oil(56.75g)
• 2 medium potatoes (14 oz)
• 1 tsp (0.174 oz)chili powder(4.872g)
• 1 tsp (0.174 oz)garlic powder(4.872g)
• 1 Tbsp(0.5 oz) cumin(14g)
• 1 tbsp(0.5 oz) fennel (14g)
• ½ tsp(0.087 oz) salt(2.5g)
• 2 green onions (1 oz), thinly sliced
• ¼ cup (2 oz) shredded cheddar cheese, plus a sprinkle more(56.75g)
• 1 Tbsp(0.5 oz) butter(14g)
• 4 eggs
• 2 cups (16 oz) baked beans (VEGAN)

Instructions *

Cook the Hash Browns:

1. Wash the potatoes, leaving the skins on.
2. Use the large side of a box grater or a food processor large grating blade to grate the potatoes.
3. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again.
4. Stir the potatoes to release starches and soak them for 2 minutes. Drain the grated potatoes and squeeze out any excess water.
5. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible.
6. Heat the olive oil in a large oven-proof skillet and add the hash browns, flipping occasionally until browned.
7. After 6 minutes, add the chili powder, garlic powder, cumin, fennel, and salt.
8. Cook about another 6 minutes until browned, continuing to flip so they don’t stick.

Add the Cheese and Eggs:

1. Reduce the heat to low. Add the green onions (reserving a handful for the garnish) and cheese and mix it in.
2. Make divots for the eggs (all the way down to the bare pan) and add ¼ tablespoon butter into each well.
3. Crack 1 egg into each well, and top each with a pinch of salt.
4. Add a sprinkle of additional shredded cheese on top.
5. Cook the eggs on the stovetop: Increase the heat to medium low and cook for 3 minutes on the stove. Meanwhile, preheat the broiler.

Finish in the Broiler:

1. Transfer the skillet to the broiler and cook for 3 to 4 minutes until the whites of the eggs are set.
2. Garnish with salsa, the reserved green onions, and fresh cilantro. Serve warm.

Lemon Pepper Chicken With Orzo – O

Ingredients

• 4 chicken thighs (8 oz, 227 g)
• 2 tsp (0.35 oz, 10 g)
• lemon zest
• 1 Tbsp (0.5 oz, 14 g) black pepper
• 1 Tbsp (0.5 oz, 14 g) olive oil
• 2 cloves garlic(0.35 oz, 10 g)
• 2 ½ cups (20 oz, 567.5 g) chicken broth (Sub vegetable broth)
• ¼ cup (2 oz, 56.75 g) onions
• ¼ cup (2 oz, 56.75 g) cilantro
• 1 ½ cups (12 oz, 340.5 g) cups orzo
• ¼ cup (2 oz, 56.75 g) mozzarella, crumbled

Lemon garlic tempeh (VEGAN)

• 2 tsp (0.35 oz, 10 g) olive oil
• ½ lb (8 oz, 227 g) package tempeh, thinly sliced into strips
• 1 lemon, juiced
• 4 cloves of garlic, (0.7 oz, 20 g) minced
• ¼ tsp (0.0412 oz, 1.17 g) fresh ginger, grated
• ¼ tsp (0.0412 oz, 1.17 g) ground cumin
• ⅛ tsp (0.0208 oz, 0.585 g) dried oregano
• ⅛ tsp (0.0208 oz, 0.585 g) dried basil
• ⅛ tsp (0.0208 oz, 0.585 g) liquid stevia

Instructions *

1. Blot the chicken thighs dry with a paper towel, then season both sides liberally with lemon zest and black pepper seasoning (about 1 tsp per chicken thigh).
2. Heat a large, deep skillet over medium flame. Add 1 Tbsp cooking oil.
3. When the oil is hot (it should be shimmering), add the chicken thighs, skin side down. Allow the thighs to cook until browned, then flip and brown on the second side (about five minutes on each side for bone-in thighs with skin). Remove the cooked thighs to a clean plate.
4. While the thighs are browning, mince two cloves of garlic and roughly chop the onions and cilantro. After removing the chicken from the skillet, pour off the excess fat and turn the heat down to low.
5. Add the garlic and sauté for about one minute. Add the chicken broth and stir to dissolve the browned bits from the bottom of the skillet. Add about half of the chopped cilantro, one additional teaspoon of the lemon zest and black pepper seasoning, and the orzo to the skillet. Stir to combine.
6. Return the chicken thighs to the skillet, skin side up. Cover the skillet and turn the heat up to high. Allow the broth to come to a boil, then turn the heat down to low. Let the skillet simmer on low for 10-12 minutes, or until the orzo is tender.
7. (If the broth stops simmering, increase the heat slightly to keep it simmering.) After 12 minutes, the orzo should be tender and most of the broth absorbed. If there is still too much liquid, allow it to simmer without the lid for a few minutes.
8. It’s okay if the orzo is slightly saucy. Sprinkle it with the crumbled mozzarella.

Lemon Garlic Tempeh

1. Put olive oil in a large skillet over medium heat. Add tempeh strips and cook for 2-3 minutes, flip and cook for another 2 minutes or until both sides of the tempeh slices are brown.
2. While tempeh is browning, whisk together the lemon juice, garlic, ginger, cumin, Italian seasoning and stevia in a small bowl. Once tempeh has browned, add the lemony garlic mixture. Stir to coat.
3. Cook for 2-3 minutes. Remove from heat. Add salt and ground pepper to taste and serve. Repeat the orzo recipe and replace chicken with tempeh for vegan.

Omelet Wraps – O

Ingredients

• 1 lb (16 oz, 454 g) mushrooms
• 4 tsp (0.7 oz, 20 g) olive oil
• 8 tomatoes, (16 oz, 454 g) cut into wedges
• ½ cup (4 oz, 113.5 g) rolled oats
• 5 eggs
• 2 Tbsp (1 oz, 28 g) mustard
• Lettuce wraps (VEGAN)
• 2 lettuce leaves (2 oz, 56.75 g) rinsed and dried
• ½ cup (4 oz, 113.5 g) cooked black beans
• ½ cup (4 oz, 113.5 g) cooked kidney beans
• ¼ red onion medium, (2 oz, 56.75 g) chopped
• ½ avocado ripe, (4 oz, 113.5 g) chopped
• 1 tomatoes medium, (4 oz, 113.5 g) chopped
• 2 Tbsp (1 oz, 28 g) mustard
• 1 Tbsp (0.5 oz, 14 g) olive oil
• Juice of ¼ lemon
• 1 Tbsp (0.5 oz, 14 g)Cilantro leaves fresh, chopped, for garnish

Instructions *

1. Thickly slice half of the pack of mushrooms.
2. Heat 2 tsp (0.35 oz, 10 g) olive oil in a non-stick pan.
3. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins.
4. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
5. Beat together the eggs really well with the oats.
6. Heat a drop of oil in a large non-stick frying pan.
7. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake.
8. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the center and roll up.
9. Now make a second wrap using another ¼ of the egg mix and filling.

Lettuce Wraps

1. Combine the black beans, corn, red onion, avocado, and tomatoes in a mixing bowl.
2. Add the mustard, lemon juice, and oil.
3. Stir to combine.
4. Divide the black bean mixture evenly into the lettuce wraps.
5. Serve wraps immediately with chopped cilantro as a garnish.

Sausage Casserole – O

Ingredients

• 1 tbsp(0.5 oz) olive oil(14 g)
• 15 sausages
• ½ (5 oz) large red onion – peeled and chopped
• 1 (5 oz) red pepper – deseeded and chopped
• 2 (0.3oz) cloves garlic – peeled and minced
• 1 tsp(0.174 oz) paprika(4.872 g)
• ½ tsp (0.087 oz)dried thyme(2.5 g)
• ¼ cup (4 oz)orange juice optional(56.75 g)
• 16 oz of chicken or vegetable stock
• 200g (7.05479 oz) chopped tomatoes
• 200g (7.05479 oz) black beans
• 200g (7.05479) pinto beans

Instructions *

1. Heat the oil in a large non-stick frying pan until hot, and brown the sausages all over (you may need to do this in two batches if your pan isn’t big enough). It should take about 6-8 minutes.
2. Add in the onion and cook for a further 3 minutes on a medium heat until the onion softens slightly.
3. Add the red peppers and cook for a further 3 minutes.
4. Add the garlic, paprika and thyme and stir.
5. Cook for 1 minute, then add in the orange juice.
6. Let the wine bubble away for 2-3 minutes until reduced.
7. Scrape up any bits that have stuck to the pan at this point.
8. Crumble in the stock cubes and stir, then add in the tinned tomatoes.
9. Stir and bring to a gentle boil. Turn down the heat and simmer for 15 minutes, stirring a couple of times during cooking.
10.  Add in the drained haricot and cannellini beans, stir and cook for a further 5 minutes until heated through. Serve with bread or potatoes.

Scrambled Eggs With Spinach And Mozzarella – O

Skillet Chicken With Orzo And Olives – O

Ingredients

• 2 chicken thighs (8 oz, 227 g)
• ⅛ tsp (0.0208 oz, 0.585 g) salt and pepper
• 1 small yellow onion, (8 oz, 227 g) diced
• ½ Tbsp (0.25 oz, 7g) olive oil
• 2 cloves garlic, minced (0.35 oz, 10 g)
• 1 cup (8 oz, 227 g) diced tomatoes
• 1 Tbsp (0.5 oz, 14 g) canned olives, chopped
• ¼ tsp (0.0412 oz, 1.17 g) dried oregano
• 1 cup (8 oz, 227 g) chicken broth sub 1 cups vegetable broth
• 1 ½ cups (12 oz, 340.5 g) orzo (uncooked)
• 1 cup (8 oz, 227 g) cooked chickpeas (VEGAN)

Instructions *

1. Pat the chicken thighs dry with a paper towel, then sprinkle both sides with a pinch of salt and pepper.
2. Heat the olive oil in a large, deep skillet over medium heat.
3. Once the oil is hot and shimmering, add the chicken thighs with the skin side down.
4. Cook the chicken thighs on each side until golden brown (about 5-7 minutes each side), then remove to a clean plate.
5. Pour off the excess fat from the skillet, leaving just enough to sauté the garlic.
6. Turn the heat down to medium-low, add the minced garlic, and sauté for about one minute, or just until the garlic is soft and very fragrant.
7. Add the diced tomatoes (with juices), oregano, olives, and some freshly cracked pepper.
8. Stir the tomatoes, herbs, and olives to combine and allow the juices from the tomatoes to dissolve any browned bits from the bottom of the pan.
9. Roughly chop the kalamata olives, and add them to the skillet. Add the chicken broth and orzo to the skillet, and stir to combine.
10. Nestle the browned chicken thighs down into the skillet, place a lid on the skillet and turn the heat up to medium-high.
11. Allow the skillet to come to a boil, then turn the heat down to low, or the lowest temperature needed to maintain a gentle simmer.
12. Let the skillet simmer for 15 minutes with the lid in place. Turn the heat off and let the skillet rest for 5 minutes.
13. The tomatoes and olives will have risen to the top, so use a fork to gently stir or fluff the orzo, tomatoes, and olives back together. The orzo should be tender and slightly saucy

Spiced Lentils and Scrambled Eggs – O

Ingredients

• 3 Tbsp (1.5 oz, 45 g)olive oil
• 2 tsp (0.35 oz, 10 g) ground cumin
• 1 tsp (0.175 oz, 5 g) paprika
• ½ tsp (0.088 oz,2.5 g) dried oregano
• ⅛ tsp (0.0208 oz, 0.585 g) ground nutmeg
• 2 medium red bell peppers (16 oz, 454 g), diced
• 1 onion (8 oz, 227 g), diced
• salt and freshly ground black pepper
• 2 tbsp (1 oz, 28 g) lemon juice
• 2 cloves garlic, (0.35 oz, 10 g) minced
• 1 cup (8 oz, 227 g) dried green lentils (V&O)
• 2 cups (16 oz, 454 g) water
• ½ cup (4 oz, 113.5 g) chopped tomatoes
• ½ cup (4 oz, 113.5 g) pitted olives, roughly chopped
• 2 Tbsp (1 oz, 28 g) Chopped fresh basil, for garnish, optional
• ½ cup (4 oz, 113.5 g) Black beans (VEGAN)

Instructions *

1. Heat ⅔ of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes.
2. Stir in the lemon juice and garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the lentils and water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
3. Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining olive oil and heat over medium-low heat. Add tomatoes and olives.
4. Divide among bowls and garnish with basil if using, serve for vegan and then add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It’s ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)

Spicy Spaghetti Squash And Lemon Chicken Thighs – O

Ingredients

Spicy Spaghetti Squash

• 2, about 4 lb (64 oz, 1816 g) spaghetti squash, halved and seeded
• 2 tbsp (1 oz, 28 g) olive oil, divided
• 1 Tbsp (0.5 oz, 14 g) red pepper flakes
• Salt and ground black pepper to taste

Quinoa salad

• ¼ cup (2 oz, 56.75 g) quinoa
• 1 cup (8 oz, 227 g) water, or chicken stock
• 2 Tbsp (1 oz, 28 g) olive oil
• 1 clove garlic, (0.175 oz, 5 g) minced
• ½ small red onion, (4 oz, 113.5 g) diced
• ½ cup (4 oz, 113.5 g) bell pepper, chopped
• ½ Tbsp (0.25 oz, 7g) ginger, finely grated
• ¼ tsp (0.0412 oz, 1.17 g) five spice powder
• Salt and pepper to season
• Zest and juice of one lemon

Lemon chicken

• 2 bone-in or boneless chicken thighs (8 oz, 227 g)
• 2 Tbsp (1 oz, 28 g) olive oil
• 1 tsp (0.175 oz, 5 g) oregano, dried
• 1 tsp (0.175 oz, 5 g) thyme, dried
• 1 tsp (0.175 oz, 5 g) garlic powder
• ¼ tsp (0.0412 oz, 1.17 g) salt, divided
• ¼ tsp (0.0412 oz, 1.17 g) black pepper
• ¼ cup (2 oz, 56.75 g) orange juice
• 1 Tbsp (0.5 oz, 14 g) minced garlic (3 cloves)
• ½ Tbsp (0.25 oz, 7g) lemon zest (1 lemons)
• 1 Tbsp (0.5 oz, 14 g) lemon juice, freshly squeezed
• ½ Tbsp (0.25 oz, 7g) brown sugar
• ½ lemon, cut into 3 slices, optional

Instructions *

Spicy Spaghetti Squash

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cut the squash in half. Coat the inside of the squash with about 1 tablespoon of olive oil.
3. Place squash, cut-side down, on a baking sheet. Bake in the preheated oven until squash is tender, about 30 minutes.
4. Cool squash for 10 minutes.
5. Shred the inside of the squash with a fork and transfer to a bowl.
6. Add remaining olive oil, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

Quinoa salad

1. Slowly simmer the quinoa in the water (or chicken stock) for about 20 minutes until fully cooked. Quinoa should be cooked in a similar way as rice).
2. Turn the heat off for the last 5 minutes, cover and let sit, then fluff with a fork at the end.
3. Heat 2 tbsp (1 oz, 28 g) of olive oil over medium heat and add the garlic and red onion until they begin to soften. Quickly add the peppers and stir fry for one minute before adding the ginger, five spice powder, lemon zest, lemon juice, and pepper.
4. Stir fry for only a few minutes before serving with the spaghetti squash. Top with green onions and a drizzle of extra virgin olive oil if you like.

Spaghetti squash can be replaced with spaghetti

Lemon Chicken Thighs

1. Heat oven to 400 degrees F (204 C). Pat the chicken thighs dry and place them in a 9 x 13 baking dish.
2. In a small bowl, mix the olive oil, oregano, thyme, garlic powder, 1 teaspoon of salt, and pepper to create a thick marinade/paste.
3. Coat the chicken thighs with marinade paste.
4. Using the same bowl, mix together the orange juice, garlic, lemon zest, lemon juice, brown sugar and salt.
5. Pour over chicken thighs. (If using lemons), nestle the lemon slices between the chicken and bake for 15 minutes, baste the chicken with the pan juice, bake for another 15 minutes or until the internal temperature of the chicken reaches 165 F (74 C).

Three-Ingredient Pancakes – O

Ingredients

• 4 large eggs
• 2 large bananas (8 oz, 227 g)
• 1 ½ cups (12 oz, 340.5 g) buckwheat flour
• 1 cup (8 oz, 227 g) whole milk
• Optional: 1 Tbsp (0.5 oz, 14 g) cinnamon or pumpkin spice
• Optional: 1 Tbsp (0.5 oz, 14 g) butter
• Optional: 1 Tbsp (0.5 oz, 14 g) maple syrup
• Optional: 1 Tbsp (0.5 oz, 14 g) yogurt

Instructions *

1. Preheat a skillet on medium heat.
2. Place all ingredients in a blender and mix on high until smooth.
3. Pour batter onto a hot skillet to make the desired size pancakes.
4. When batter starts to bubble and set around the edges, flip and cook for a little longer until done.
5. Make these pancakes extra delicious by topping with organic butter, real maple syrup, and/or plain yogurt!