CONFIDENT COOKERY

This recipe is so good! It's great in the summer months when you want something fresh but filling. I've had this for breakfast, brunch, lunch, pretty much anytime I eat! Ingredients FOR THE VEGETABLES:  2 tablespoons extra-virgin olive oil — or melted coconut oil, divided  1 small red onion — cut into 1-inch wedges  2 large sweet potatoes — scrubbed with skins on, halved lengthwise  2 teaspoons chili powder — divided  3/4 teaspoon salt — divided  3/4 teaspoon black pepper — divided  1 small head broccoli — or cauliflower  1 small bunch kale — large stems removed FOR THE DRESSING:  3 tablespoons lemon juice — about 1 small lemon  3 tablespoons tahini — or swap almond butter  1 minced garlic clove  1/2 teaspoon ground cumin  1/4 teaspoon kosher salt  4 hard-boiled eggs 1. Place a rack in your oven and preheat to 400 degrees. Coat a rimmed baking sheet with nonstick spray and set aside. 2. Place the onions and sweet potatoes on the baking sheet, turning the s

Ok! Today we have some plant based/vegan food! People have been eating a lot more plant based and to be honest, so have I! Not only is plant based eating better for the environment but it's better for you. So cutting out red meat a couple meal out of the week fro something vegan or with a little more veggies can be beneficial. You will need... -8 ounces firm tofu (225 g) -1/4 tsp salt (you can use black salt if you have it) -1/4 tsp turmeric powder (for color) -oil of your choice Chop the tofu and use a fork to crumble it till you get the consistency you want Add some oil to a frying pan and when it’s hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Stir until well combined and cook over medium-high heat for 5 to 10 minutes. Stir occasionally. Serve immediately (I served my tofu scramble over some toasted bread and topped it with some beyond meat) Keep leftovers in an airtight container in the fridge for up to 1

This bread recipe is so good! We make it in a bread machine, but I will be doing an oven bread soon! This bread is buttery, soft, fluffy, etc. All the good stuff about bread! Whenever we make this massive loaf of bread we have no leftovers. And I'm eating mostly all of the bread so be prepared if you make this, ok? Ingredients 1 cup and 3 tablespoons water- must be 110° or 43° celsius 2 tablespoons butter 1 1/2 teaspoons salt 2 tablespoons sugar 3 1/4 cups white bread flour 2 teaspoons active dry yeast   1. Add the water, butter, salt, sugar and flour to the bread machine. Then make a small well in the middle and add in the yeast. Make sure that you make a small enough hole so the yeast doesn't touch the wet ingredients! 2. Then click the white bread setting on your machine and it should be done in 3 hours and 15 minutes! I know it sounds like a long time but it's worth it. 3. Once the bread is done flip it onto a wire rack or a plate. You can wait 30

Hello! Today we have a super yummy easy recipe that satisfies your sweet tooth and has lots of protein! Disclaimer: It needs to sit in the fridge to achieve it's full potential. Here's what you need...  1 (15 ounce) can chickpeas, drained and rinsed well  ½ cup coconut sugar- you can use lightly packed brown sugar if you don't have coconut  ⅓ cup unsweetened cocoa powder  2 tablespoons natural almond butter- you can substitute any nut butter!  ¼ teaspoon fine sea salt  6 tablespoons unsweetened plain almond milk  2 teaspoons vanilla extract  ¼ cup mini chocolate chips (or ⅓ cup regular or dark chocolate chips) 1. Add the chickpeas, coconut sugar, cocoa powder, almond butter, salt, almond milk and vanilla extract to the bowl of a food processor. Process for about 1 minute, stopping once halfway through to scrape down the bowl, until the hummus is nice and smooth! If the hummus is thicker than your liking you can add some almond milk to it. 2. Tra