In a small saucepan over medium heat, add the berries, sugar, and water.
Bring to a simmer and allow to cook for about 10 minutes. Mash the berries and simmer the sauce until thickened, about 10 more minutes.
Remove the sauce from the heat and allow to cool.
To serve, spoon 1/2 cup of the cottage cheese in a small bowl and top with 2 Tbsp of the fruit sauce.
Preheat the oven to 325°F (163°C).
Place all frozen vegetables into a small, microwave-safe bowl and microwave for 2-3 minutes, or until vegetables are tender.
Drain excess water from vegetables using a spoon to help squeeze out extra water. Set aside.
Crack eggs into a medium-sized mixing bowl. Add milk and whisk thoroughly to combine.
Add cheese, vegetables, salt and pepper to egg mixture and combine.
Spray muffin tins with pan spray.
Using a liquid measuring cup or ladle, fill each muffin tin halfway with the egg mixture.
Place muffin tin in oven, and bake until eggs are firm (about 10-12 minutes) or until a toothpick comes out clean.
Serve.
Toast cornmeal in a medium-sized pot over medium heat, stirring frequently so it does not burn. Cook until golden brown and fragrant (about 2-3 minutes). Set aside in a small bowl.
In the same medium pot, bring almond milk and water to a rolling boil.
Add toasted cornmeal to boiling water/milk, whisking constantly to avoid burning and clumping. Reduce heat to low, and cook grits until creamy and thick, about 15-20 minutes.
Take grits off the heat, and add in butter, honey, light brown sugar, and salt. Mix to combine.
Serve warm.
Heat olive oil in a medium sized pot on medium high heat.
Add frozen broccoli, cauliflower, mirepoix blend, garlic, salt, and pepper to the pot and cook for about 5-10 minutes, until the vegetables begin to soften.
Make a slurry with the corn starch. Do this by mixing the corn starch with 4-6 Tablespoons of your stock until a smooth paste forms. This will be used to thicken the soup.
Add 1% milk and the rest of the stock to the pot and bring to a boil. Once boiling, reduce to a simmer.
Whisk the cornstarch slurry into the simmering soup. Simmer for about 15 minutes, until soup is desired thickness.
Add the cheese. Stir to combine until cheese has completely melted.
Remove soup from heat and let cool slightly before adding to blender.
Blend for 1-2 minutes, or until smooth.
Preheat oven to 325°F (162°C).
In a medium bowl, whisk together dry ingredients: yelllow cornmeal, all purpose flour, salt, baking powder, and sugar.
In a small microwave safe bowl, microwave the butter for 15 seconds or until melted. Whisk together butter, buttermilk, and egg.
Add the wet ingredients into the dry. Using a rubber spatula, fold to combine. Do not over mix. It will be moderately lumpy (this is good!). After you fold, let sit for 10 minutes to hydrate the corn.
Place 12 muffin liners in a muffin pan. Spray the liners with non-stick spray.
Fill muffins 3/4 of the way with batter. Bake for about 15 minutes or until golden brown.
Remove and cool on wire rack. Serve immediately, or once cooled, wrap in plastic wrap and put in the freezer or refrigerator.
Heat a large sauce pot over medium-high heat. Once hot add the oil.
When oil is hot add the onions and saute until translucent and soft, about 5 minutes.
Once the onions are soft, add the garlic and saute for 2 more minutes. Add the ground beef and cook until no pink is visible. Stir often using a wooden spoon to break the beef into small pieces.
Add the remaining ingredients and bring to a boil.
Reduce heat to simmer for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.
Serve hot with 1 1/2 cup chili topped with with 1 Tbsp of cheese and plain yogurt.
Bring the water to a boil in a large pot.
Once the water is boiling, add the black eyed peas. Cook them until fork tender, but not mushy, about 30-40 minutes.
Drain the black eyed peas in a colander and run under cold water until cool.
In a large bowl, combine vinegar, mustard, garlic, salt and pepper. Slowly add olive oil while continuing to whisk, until dressing is combined.
Add remaining ingredients, including the black eyed peas, to the dressing and toss to coat. Serve chilled.
Preheat oven to 375°F (190°C).
Mix together the 3/4 teaspoon salt, pepper, smoked paprika, cinnamon, thyme, and cumin.
Mix the sweet potatoes, parsnips and Brussels sprouts together in a medium bowl.
Toss with 1/2 of the seasoning mixture. Reserve the remaining seasoning for the chicken.
Add honey and 2 tsp oil to the vegetable mixture.
Toss well to combine.
Place the vegetables on a sheet tray covered with foil (for easy cleaning).
Make sure to not overcrowd the pan and place the vegetables in a single layer in order for the vegetables to roast properly.
Put the vegetables in the oven and roast until fork tender, about 20 to 30 minutes. Stir occasionally.
Once finished, set aside at room temperature.
Place chicken in the mixing bowl with the remaining spice mixture.
Add the minced garlic and toss well to coat.
Heat 2 teaspoons of olive oil in a medium-large oven-proof pot over medium-high heat.
Cook until meat is golden brown, adjusting heat if necessary, then flip and brown the other side.
Add the shallot to the pot and cook for about 4 minutes, stirring frequently, until onions start to turn translucent.
Add white wine and scrape up the brown bits on the bottom of the pan.
Add the vegetable stock and 1/8 teaspoon salt and put the chicken thighs back to the pot, mostly submerged in liquid.
Place the pot in the oven.
Braise until chicken reaches an internal temperature of 165°, about 20 to 30 minutes.
Remove chicken from liquid, place on a plate, and cover the chicken with foil to keep warm.
Place the pot on the stove over medium-high heat and bring back to a boil.
Add the quinoa and stir to incorporate.
Reduce to a simmer, cover and cook for about 15 minutes, or until quinoa has absorbed the liquid and cooked through.
Add the roasted vegetables to cooked quinoa and fold together gently.
Serve 1 1/2 cups of quinoa mixture on the plate.
Place one chicken thigh on top and sprinkle with 1 teaspoon each of toasted almonds and chopped parsley.
Serve.
Place a medium sauté pan hot over medium heat on the stove. Once hot, add the oil.
Once the oil is hot, add the onion and cook for about 5 minutes until it begins to brown and caramelize, stirring every minute or so. If getting too dark or burnt around the edges, turn the heat down.
Once the onion begins to brown, add the red pepper. Cook, stirring frequently, until the pepper begins to soften, about 3 more minutes.
While cooking the pepper and onion, break the eggs in a bowl and mix together with a whisk or fork until lightly frothy.
Mix the fresh herbs, salt, pepper and spinach into the egg.
Once the pepper is soft, pour the egg mixture into hot pan. Fold occasionally with a heat-resistant spatula. If egg is turning brown, turn down heat. Do not over-stir, as this will result in a non-fluffy egg.
Once egg is almost cooked through (not runny), turn off the heat. Sprinkle the cheese over the top of the eggs and vegetables, cover with lid or foil and let sit for about 1 minute to melt.
While the cheese is melting, warm the tortillas.
Distribute the filling amongst the 4 taco shells and enjoy immediately. You may choose to top with salsa.
Heat a medium saucepan over medium-high heat and add the oil. When the oil is hot, add the carrots.
Cook until soft, about 3-5 minutes, and then add in the garlic. Cook for another 30 seconds.
Add the salt, pepper, and rice. Stir the rice, making sure that each grain is coated in oil. Continue to cook, stirring often, until the edges of the rice begin to turn translucnet and the mixture begins to smell toasted, about 3 minutes.
Add the stock and bring to a simmer, then reduce the heat to low and cover with a tight-fitting lid. Do not stir once stock has been added.
Cook rice covered until the liquid is absorbed and the rice is tender, about 12-15 minutes.
Remove the pot from heat and fluff with a fork. For fluffier rice, cover pot with a clean dish towel and seal with the lid for 5 minutes. Once done, gently fold in the parlsey and serve.
