Author: Enlive

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Nutritional Shake

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Quinoa-Lentil Taco Meat

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Quinoa Lentil Taco Meat

5.0 rating based on 1 rating
  • V
  • VG
  • GF
  • DF

Nutrition per portion

Ingredients
  • 2-4 Tablespoons Avocado Oil
  • 2 Cups finely chopped Onion
  • 1 Cup Quinoa cooked
  • 1 Can Lentil Beans with the water
  • 5 Teaspoons Smoked Paprika Powder
  • 3 Teaspoon dried Oregano Flakes
  • 2 Teaspoons Chili Powder
  • 3 Teaspoons Cumin Powder
  • 1 Teaspoon Garlic Powder
  • 4 Teaspoon Onion Powder
  • 1 Teaspoon Hickory Smoked Sea Salt
  • 1/8 Teaspoon Chipotle Powder (optional)
Method

Sauté the onions in oil. Then add in the spices and then the quinoa and lentils. Mix and mash until desired consistency is achieved.

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Restaurant

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Hazelnut Cookies

4.0 rating based on 4 ratings
  • V
  • VG
  • GF
  • DF
  • Difficulty:Intermediate
  • Prep Time:10 mins
  • Cook Time:10 mins
  • Serves:8
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 1/3 Cup Maple Syrup
  • 1 Tablespoon Hazelnut Extract
  • 2 Teaspoons Vanilla Extract
  • ¼ Cup Almond Butter
  • ¼ Cup Coconut Oil
  • ¼ Teaspoon Sea Salt
  • ½ Teaspoon Baking Soda
  • 1 Cup + 3 Tablespoons Hazelnut meal/flour
  • 2 Tablespoons Coconut Flour
  • ½ Cup Ghirardelli Semi-Sweet Chocolate
  • Table sugar for rolling
Method

Boil the extracts that contain alcohol for 2 min in maple syrup. Mix in almond butter and remaining wet ingredients. Then let it cool. Meanwhile, mix the dry ingredients together, except the chocolate chips and sugar. Combine mixtures once the maple syrup is cool and add in the chocolate chips. Form into 1-inch balls and roll in sugar. Bake at 350°F for about 10 min. Store for up to four days. Yields about 14-16 cookies.