Spiked Hot Chocolate

Serving: 1 cup

Ingredients
1.   1 packet of hot chocolate mix
2.   1 shot of chocolate hazelnut sesame milk - I used Hope&Sesame
3.   1 shot of kahlua
4.   1 cup of hot water
5. Whipped cream to top off your drink
6. Chocolate shavings to make it fancy :)

Directions
1. Place your hot chocolate in a cup
2. Add water and mix well
3. Add sesame milk and kahlua
4. Top off with whipped cream and chocolate shavings for garnish. 
5. Cheers!

Chicken Stir-Fry

 

Serving: 3

Ingredients:

1. 1.5 pounds chopped boneless chicken

2. 1 12 oz package stir-fry veggies

3. 2 tablespoons olive oil

4. 1/4 cup soyaki sauce

5. 3 tablespoons toasted sesame oil

6. 2 tablespoons crushed garlic

7. 1 teaspoon crushed ginger

Directions:

1.  Marinade the chicken in a bag with the soyaki sauce, toasted sesame oil, crushed garlic and ginger. Ideally 30 minutes.

2. Heat up a large frying pan with olive oil and add your chicken along with all excess sauce. Cook for 2 minutes and add in pack of veggies. 

3.  Sauté until fully cooked on a medium-high heat for approximately 20 minutes. I like to cook it until the chicken gets slightly crispy.

Tzatziki Salmon Skewers

 

Serving: 3

Ingredients

1.   3 pieces of salmon cut into cubes (Approximately 9 ounces)

2.   1 tablespoon of chopped dill

3.  1 teaspoon of crushed garlic

4. 1 lemon

5.  Your favorite tzatziki dip (I used Cedar's Cucumber Garlic)

Directions

1.  Pre-heat the oven to 400 degrees F

2.  In a bowl, evenly coat the dill and garlic over the salmon.

3. Place the salmon on skewers. **If using wooden skewers, soak the sticks for about 20 minutes before putting them in the oven. This will prevent the sticks from burning.

3.  Spray a baking pan with non-stick cooking spray. Place the skewers on the pan and add slices of lemon on top of the salmon.

4. Bake for 12 minutes.

5. Remove from the oven and top off or dip the salmon into your favorite Tzatziki dip! You can also make my Tzatziki dip here)

Spicy Polenta Croutons

 Serving: 10 (as a crouton for an appetizer)

Ingredients
1.  1 (2oz) pack of polenta 
2.  1 teaspoon of red chili pepper flakes

3.   1/3 cup of olive oil

4.  1 1/2 tablespoons of nutritional yeast

5.   1 tablespoon of chopped garlic

Salt and Pepper to taste

Directions

1.  Pre-heat your oven to 400 degrees F

2. Slice your polenta into 1/2" cubes

3. In a small mixing cup, add chili pepper flakes, olive oil, nutritional yeast, chopped garlic and salt and pepper to taste. Mix well!

4. In a large mixing bowl, place cubed pieces of polenta. Add olive oil mixture and make sure the polenta is evenly coated. 

5.  Spray a large baking pan (I used 2 9x13" pans). Lay out the polenta making sure they are flat on the pan.

6. Place in the oven for 35 minutes. At the half way mark, take out and flip the polenta over so that both sides get crispy. 

Roasted Basil Garlic Asparagus

 

Serving: 4 

Ingredients

1.   1 bunch of asparagus

2.   2 teaspoons of crushed garlic

3.   2 tablespoons of finely chopped fresh basil

4.   2 tablespoons of olive oil

Salt & Pepper to taste

Directions

1.  Pre-heat oven to 375 degrees F

2.   Cut the ends of your asparagus

3.  Place the asparagus in a baking pan

4.  In a small bowl, mix basil, olive oil and crushed garlic. 

5.  Pour mixture over asparagus and add salt and pepper to taste

6.  Place in the oven for 30 minutes 

Beef and Broccoli Stir-Fry

 

Serving 2

Ingredients:

1. 1 lb stir-fry beef

2. 2 heads of broccoli cut into bite sized pieces

3. 1/3 cup toasted sesame oil

4. 1/3 cup soyaki sauce or your favorite soy sauce marinade (I used Trader Joes Soyaki)

5. Sesame seeds to garnish

6. Roughly 1/4 cup olive oil

Directions:

1. Sauté the broccoli until it's fully cooked through. Set aside.

2. Pour the toasted sesame oil and soyaki sauce in a pan on a medium heat. When it starts to simmer add in the steak. 

3. Once the steak is cooked to your liking add in the broccoli. Mix well in order for the sauce to be fully immersed in the beef and broccoli mixture. 

4. Once the stir-fry is plated, top off with some sesame seeds. 

Cucumber and Tomato Dill Salad

 

Serving: 2 

Ingredients
1.   4 Persian Cucumbers
2.   1/4 cup of finely chopped dill
3.    2 beefsteak tomatoes

4.   1/3 cup of thinly slice red onion

5.   2 tablespoons of olive oil

6. 2 tablespoons of lemon juice

Salt & Pepper to taste

Directions

1.  Chop up tomatoes into 1" pieces

2.  Thinly slice your cucumbers

3.  In a salad bowl, place your cucumbers, dill, tomatoes and red onion. 

4. In a small cup, pour olive oil and lemon juice with some salt and pepper to tase. Mix well and pour onto your salad.