Serves 6-8


1 diced butternut squash or other winter squash

1 (798mL) can diced tomatoes

2 cups water

5 cloves garlic, minced

1 sprig fresh thyme or 1½ Tbsp dried thyme

2 sprigs fresh rosemary or 1 Tbsp dried rosemary

1 cup nutritional yeast flakes

1½ cups unsweetened non-dairy milk

1 bag (454g) uncooked macaroni

Salt and pepper, to taste

Variations: Add in some chopped greens or fresh broccoli.

Add the first ingredients (squash through to rosemary) to the slow cooker. Cook on low for 8 hours.

Purée the contents of the slow cooker with an immersion blender, then add the nutritional yeast and milk (spiral the milk into the mixture, so the temperature shock isn’t too great). Stir in the macaroni, cover, and cook on high for 30 minutes.

Stir well and add more milk if the sauce is getting too thick. Cook for 15 to 25 minutes more or until the pasta is al dente. Add salt and pepper to taste.

Make sure to check on the pasta every 10 minutes or so until you get good at gauging how fast it will cook in your slow cooker. It cooks faster in the smaller slow cooker.


Serves 4

5-6 scallions, coarsely chopped

2 Tbsp grated ginger

1 ½ tsp ground allspice

½ tsp ground cinnamon

1 Tbsp olive oil

3 jalapeño peppers, coarsely chopped

1 tsp freshly ground black pepper

½ tsp salt

Pinch red pepper flakes

2 cloves garlic, coarsely minced

2 Tbsp brown sugar

1 Tbsp cider vinegar

1 Tbsp orange juice

2 tsp Worcestershire sauce

8 boneless chicken thighs

Combine scallions, ginger, allspice, cinnamon, oil, chile peppers, black pepper, salt, red pepper flakes, and garlic in food processor. Process until very finely chopped, almost smooth.

Stir in brown sugar, cider vinegar, orange juice, and Worcestershire sauce to form paste. Coat chicken pieces completely, and place in slow cooker.

Cover and cook on LOW for 5 hours or until chicken is tender and cooked through. Serve on rice, either plain or fried with veggies.


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Hey Everyone, Thanks so much for stopping by. I hope you enjoyed this video. Please let me know if you ended up trying any of these recipes and what you ...



1 ½ cup quinoa, rinsed

3 cups water or stock

1 onion, chopped

5 cloves garlic, chopped

¼ cup chopped fresh basil

10 cocktail tomatoes, cut in fours

1 can brown or adzuki beans, rinsed well

4 Tbsp olive oil

3 Tbsp lemon juice

2-3 avocados, diced

sunflower seeds

pepper to taste

Combine rinsed quinoa, water, onion, and garlic in medium casserole and microwave on HIGH for 16 minutes. Allow to rest 5 minutes.

Transfer quinoa to large salad bowl. Add chopped basil, tomatoes, beans, 2 Tbsp lemon juice, 1 Tbsp olive oil and pepper.

Toss avocado in rest of olive oil and lemon juice.

Serve quinoa in salad bowls topped with avocado and a handful of sunflower seeds.



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Makes: 5-6 small bowls


Roasted Chickpea Croutons

1 (15-ounce) can chickpeas, drained and rinsed

1 tsp extra-virgin olive oil

½ tsp fine grain sea salt

½ tsp garlic powder

⅛ to ¼ tsp cayenne pepper (optional)

½ cup raw cashews, soaked overnight

¼ cup water

2 Tbsp extra-virgin olive oil

1 Tbsp lemon juice

½ Tbsp Dijon mustard

½ tsp garlic powder

1 small garlic clove

½ Tbsp vegan Worcestershire sauce

2 tsps capers

½ tsp fine grain sea salt and pepper, or to taste

Nut and Seed Parmesan Cheese

⅓ cup raw cashews

2 Tbsp hulled hemp seeds

1 small garlic clove

1 Tbsp nutritional yeast

1 Tbsp extra-virgin olive oil

½ tsp garlic powder

fine grain sea salt, to taste


1 small/medium bunch lacinato kale, destemmed (5 cups chopped)

2 small heads romaine lettuce (10 cups chopped)

Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.

Roast chickpea croutons. Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it’s okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.

Prepare the dressing. Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.

Prepare the Parmesan cheese. Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

Prepare the lettuce. De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.

Assemble. Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.


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Serves 4-5


2 cups vegetable broth

1½ cups whole wheat couscous, uncooked

¼ cup extra virgin olive oil

⅓ cup red wine vinegar

¼ tsp crushed red pepper flakes

½ tsp salt

½ tsp paprika

⅛ tsp black pepper

6 green onions, white and green parts chopped

⅓ cup thinly sliced fresh basil or 1 Tbsp dried basil

1 pint cherry tomatoes, halved

Zest of 1 lemon

1 cup feta cheese

In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.

In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.

Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.


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Serves 5-6


1 cup uncooked spelt berries, wheat berries, or steel-cut oats

1 cup raw buckwheat groats, or grain like quinoa

2 cans beans (red kidney, black, or chickpeas) or 2×1 cup each, dried

2 tsp extra virgin olive oil

2 large garlic cloves, minced

1 red onion

1 yellow & 1 green pepper, diced

¾ cup raisins

¼ cup almonds, chopped



½ cup fresh lemon juice

1 tsp apple cider vinegar (optional)

3 Tbsp extra virgin olive oil

¼ – ½ tsp garlic powder, to taste

½ tsp red pepper flakes, to taste

¼ – ½ tsp ground cumin, to taste

½ – ¾ tsp kosher salt, to taste

freshly ground black pepper


Cook grains and beans as required (can be done the night before).

In a large skillet, add 2 tsp of olive oil and minced garlic. Cook on low for a few minutes, avoiding burning. Add chopped onion and cook for another 6-8 minutes until translucent.

Add chopped pepper, raisins, and almonds and cook for another 5 minutes on low-medium heat. Stir as needed. Meanwhile, prepare the dressing in a small bowl using a whisk to mix. Pour all the dressing into the skillet and stir well.

Pour the veggie and dressing mixture into the bowl with the beans and grains. Stir well and serve. Flavour will develop nicely after about 1 hour, but can be enjoyed immediately too.

Store leftovers in containers in the fridge for quick lunches.


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Makes 4 sides or 2 mains

(via GoodFood)

3 celery stalks

½ bunch of kale

2-4 multicolour baby potatoes

1-2 apples

3 Tbsp whole grain mustard

2 Tbsp apple cider vinegar

6 Tbsp olive oil

Bring a large pot of salted water to a boil.

Medium dice the potatoes; medium dice the apples and toss with some vinegar to prevent browning. Small dice the celery, peel & mince the shallot.

Remove & discard the kale stems; roughly chop the leaves.

In a bowl, combine as much of the shallot as you’d like with the mustard and remaining vinegar. Whisk in olive oil until well combined; season with S&P to taste.

Add the potatoes to the pot of boiling water and cook, around 15 minutes, until tender when pierced with a fork. Drain thoroughly and transfer to a large bowl.

Add the apples, celery, kale, and as much of the vinaigrette as you’d like. Toss thoroughly to combine.


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1 crusty baguette, diced and dried overnight

6 slices bacon, chopped

6 ripe tomatoes, chopped

1 yellow pepper, diced

1 small white onion, chopped fine

2 Tbsp shredded basil leaves

1/3 cup olive oil

2 Tbsp red wine vinegar

1 garlic clove, crushed

In a large frying pan, fry bacon till crisp and set aside.

Toss cubed baguette in the remaining bacon drippings and fry for 2 or 3 minutes, set aside.

Mix the tomatoes, pepper, onion and basil in a large salad bowl.

Add the bread cubes and mix lightly.

Combine the olive oil, vinegar and garlic.

Dress the salad with the vinaigrette and toss well.

Garnish servings with the reserved bacon.


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Serves 4-5


1 cup small green or brown lentils (du Puy work well)

1 cup pearl barley

3 large garlic cloves, sliced

1 cup diced tomatoes (drained) or cherry tomatoes cut in half

Crumbled feta

5 scallions, sliced thin

Half a can of pitted black olives, sliced in half


Juice of one lemon

1 Tbsp red wine vinegar

1 tsp seasoning (dried lemon, oregano, a touch of rosemary, salt & pepper)

2 garlic cloves, minced

½ cup extra-virgin olive oil

Combine lentils and barley with the garlic slices and water to cover by a few inches, and cook until tender (approx. 30 minutes).

While lentils and barley are cooking, dice tomatoes or cut the cherry tomatoes in half, thinly slice the green onions, crumble the Feta, and slice the olives. Mix together lemon juice, red wine vinegar, Greek seasoning, and minced garlic and then whisk in the olive oil a little at a time to make the dressing.

When lentils and barley are tender, drain well, discarding the garlic, then combine in a bowl large enough to fit all the salad ingredients. Let lentils and barley cool for about 20 minutes, then stir in enough dressing until well-moistened. (Extra can be used to re-moisten the salad.) Add tomatoes, green onions, feta, and olives, and gently combine.

Serve salad slightly warm or at room temperature.


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1 cup of orzo

2 tbsp olive oil

2 tbsp red wine vinegar

1 tbsp dijon mustard

¼ cup fresh mint leaves, chopped (1 ½ tbsp dried)

2 tbsp dried oregano

1 tbsp dried thyme leaves

½ tbsp black pepper

2 medium tomatoes, diced

1 small red onion, chopped

1 medium cucumber, unpeeled, diced

2 garlic cloves, minced

1 cup pitted black olives, sliced

½ lb. Feta or seasoned tofu, crumbled

1 can chickpeas

Cook orzo as per instructions. I tend to bring a pot of water, covered, to boil, then turn off the heat and add the pasta, and cover again. Stir every 5 minutes (or whenever the lid starts dancing), until al dente. Drain, and run cool water over the pasta.

Mix oil, vinegar, mustard, and herbs/spices in a measuring cup. Adjust to taste.

Combine orzo, tomatoes, onions, cucumber, garlic, olives, Feta/tofu, and chickpeas in a large pot.

Mix vinaigrette into orzo & other main ingredients. Stir well, and serve.

Makes approx. 4 servings. I tend to add a lot more olive oil than indicated (to coat the pasta and other ingredients), as well as much more garlic than legally required (because I can). Suffice it to say, the vinaigrette is to taste.


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Serves 6

1 medium (2 ½ – 3 lb) butternut squash, peeled and cubed

1 onion, thinly sliced

½ cup dried cranberries

2½ cups water

2 cups dry weight couscous

4-5 Tbsp white wine vinegar

2 Tbsp olive oil

Zest of one orange

½ tsp ground coriander

1 tsp cinnamon

½ tsp nutmeg

1 tsp cumin

1-3 tsp salt

1 can chickpeas, drained

100-130g goat cheese

Preheat oven to 425° F. Toss the squash cubes and the onion slices with a bit of olive oil and salt. Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.

Cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients.

Bring the water to a boil in a small saucepan. Remove the pan from heat, and stir in the couscous and ½ teaspoon of salt. Cover and let sit for about 15 minutes until the couscous has absorbed all the water. Fluff the couscous with a fork and set aside.

Combine squash, onions, couscous, chickpeas, and drained cranberries in a large bowl.

Separately, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt. Pour the dressing over the salad and stir to combine.

Crumble the goat cheese into chunks with your fingers and gently fold them into the salad. Taste to check seasoning and add salt if needed.

This salad can be served room temperature or cold. Leftovers will keep refrigerated for up to a week.


Couscous Salad Recipe

This makes a great lunchbox filler for a day out and is equally good at home from the fridge. INSTAGRAM : @ramona_daniliuc Please like and subscribe.