Mexican Chicken (or chickpea) Noodle soup

Mexican Chicken (or chickpea) Noodle soup




Author: Sylvia Fountaine | Feasting at Home Blog Serves: 4-6 Flavorful, EASY Mexican Chicken Noodle Soup with cilantro, avocado and lime- a one pot meal, in under 30 minutes. Vegan option, sub chickpeas for the chicken! Ingredients: 1-2 T oil… Continue Reading




What School Lunches Look Like Around The World

What School Lunches Look Like Around The World




Sweetgreen is a healthy, fast-food chain located in several regions of the United States. The company was founded in 2007, by a group of students who longed for better quality, locally farmed, fresh food options. They build their first located… Continue Reading




Mediterranean lentils soup with vegetables

Mediterranean lentils soup with vegetables




Author: Margarita @ Tasty Mediterraneo Serves: 4 people Ingredients: 2 Tablespoons extra virgin olive oil 2 Carrots, peeled and diced 1 Onion, peeled and finely chopped 1 Red bell pepper, cored and diced 1 Medium potato, peeled and diced 1… Continue Reading




Mediterranean Salad With Spicy Roasted Chickpeas

Mediterranean Salad With Spicy Roasted Chickpeas - Copy




This Mediterranean Salad With Spicy Roasted Chickpeas is healthy, hearty and also full of protein, vitamins and fiber. Perfect for a weekday lunch. Author: Lyubomira from CookingLSL Serves: 2 Ingredients: FOR THE ROASTED CHICKPEAS: 1 (15 oz) can of chickpeas,… Continue Reading




Chicken Pho Recipe

Chicken Pho Recipe




Chicken Pho Recipe By Chichi, September 24, 2014 Prep Time: 10 minutes Cook time: 02h 30min Yield: 8-10 servings Ingredients: Whole chicken – 1 Water – 4-5 Litres Ginger – 2 2 Onion – 1 1/2 Anise – 3 Cinnamon… Continue Reading




Baked Halibut with Olives, Asparagus and Potatoes

Baked Halibut with Olives, Asparagus and Potatoes-h




serves 4 Adapted by Weeknight Gluten-Free Ingredients: 1/2 cup pitted Kalamata olives, chopped 1/4 cup extra virgin olive oil, plus 2 tablespoons 1/4 cup fresh lemon juice, plus 1 tablespoon 2 tablespoons shallot,minced 1 tablespoon fresh thyme, minced 1 1/2… Continue Reading




Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema

Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema




Ingredients: ~~ For the honey lime tequila shrimp tacos ~~ 2 pounds (454 g) raw shrimps, peeled and deveined 1 teaspoon coarse sea salt 2 tablespoons raw honey juice of 2 limes + 1 lime 1/2 cup tequila 1 medium… Continue Reading




Henri’s French Onion Soup

Henri’s French Onion Soup-h




Serves 6 Ingredients: 3 pounds yellow onions, cut into 1/8-inch pieces 3 tablespoons unsalted butter 1/2 teaspoon table salt, plus more as needed 1 pinch sugar 8 cups water, plus more as needed 1 tablespoon all-purpose flour 1 sprig fresh… Continue Reading




Blueberry & Mango Quinoa Salad with Lemony Basil Vinaigrette

Blueberry & Mango Quinoa Salad with Lemony Basil Vinaigrette-h




This salad is so light and delicious. Change up fruits and veggies as you like. Author: Veggie Belly Ingredients: 2 cups quinoa 4 cups water 1 cup fresh blueberries 1 cup cubed ripe mango 1 cup cubed cucumbers 1 cup… Continue Reading




Orange Chicken

Orange Chicken-h




Ingredients: For the chicken – 2 large chicken breasts, cut into 1 inch pieces. 3 eggs 2 tsp garlic salt 1/2 tsp hot sauce 1 cup of flour 1/2 tsp pepper For the sauce – 1/2 cup of Mayonnaise 4-5… Continue Reading




Spinach, Mushroom and Feta Crustless Quiche

Spinach, Mushroom and Feta Crustless Quiche-h




Ingredients: 8 oz. fresh mushrooms ½ tsp minced garlic as needed non-stick spray 1 (10 oz.) box frozen spinach 4 large eggs 1 cup milk 2 oz. feta cheese ¼ cup grated parmesan ½ cup shredded mozzarella to taste salt… Continue Reading




Tosca’s Keep-It-Tight Tilapia

Tosca’s Keep-It-Tight Tilapia-h




Ingredients: • ¼ cup / 60 ml extra virgin olive oil • 3 cloves garlic, minced or pressed • 1 tsp / 5 ml paprika • 1 tsp / 5 ml ginger • 1 tsp / 5 ml fresh ground… Continue Reading




Easy Shrimp Pad Thai

SONY DSC




Yield: serves 4 Ingredients: 8 oz linguine pasta 2 cups chopped broccoli 1 cup frozen peas 1 tbsp sesame oil 1 pound raw shrimp, peeled and deveined 1 tsp garlic, minced 1 tsp ginger, minced 1/2 cup peanut butter 3… Continue Reading