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Recipes
Crunchy, Spicy Baked Chickpeas
By ShoDav
Pre-heat oven to 400 degrees
- 2 (16-ounce) cans chickpeas, thoroughly drained and rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
Restaurant Style Filet Mignon
By ShoDav
Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon ...
- 2 8 ounce filets of filet mignon
- 4 teaspoons kosher salt
- 4 teaspoons freshly cracked pepper
- 1 stick of butter
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 tablespoon parsley, chopped
- 1 tablespoon thyme, chopped
- 1 teaspoon lemon zest
Tomato Pie (with corn and a whole-wheat crust)
By ShoDav
For the pie crust: In a food processor fitted with a dough blade, pulse together the flour, baking powder and salt
- Pie Crust:
- 2 cups whole-wheat flour, plus extra for rolling out the dough
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 6 tablespoons cold butter, cut into 1/2 inch pieces
- 3/4 cup whole milk
- Filling:
- 1/3 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 3/4 pound Roma tomatoes (Romas will keep this dish from becoming too watery)
- 1 1/2 cup corn kernels (from about 3 ears corn - cut off the cob)
- 2 tablespoons fresh chopped basil leaves, divided
- 1 teaspoon salt
- Pepper, to taste
- 1 1/2 cups freshly grated cheddar cheese
Banana Chocolate Chia Seed Pudding Recipe
By ShoDav
To make chocolate pudding: In one mason jar or any container combine 4 tbsp chia seeds, 1 cup almond milk, cocoa p...
- For pudding:
- 0.5 medium banana, mashed
- 1 tbsp blue agave nectar
- 1 tbsp cocoa powder, unsweetened
- 6 tbsp chia seeds
- 1.5 cups vanilla almond milk, unsweetened
- For garnish:
- 0.5 medium banana, sliced
- 2 tbsp 0% Greek yogurt, plain (optional)
- 1 tsp chocolate chips
Taco Sweet Potato and Spinach Egg Bake Recipe
By ShoDav
Preheat oven to 350 degrees F, line 8 x 8 square baking dish with parchment paper and spray with cooking spray
- 3 small (12 oz) sweet potatoes, coarsely grated
- 6 large eggs or 3 large eggs + 1 cup egg whites (my choice)
- 1 tsp salt
- 1 tsp black pepper, ground
- 1/2 tsp taco seasoning, all natural
- 1/2 cup any milk (I used unsweetened almond milk)
- 1/2 cup any cheese, shredded (I used full fat white cheddar)
- 1/4 cup cilantro, chopped (optional)
- 1 small garlic clove, crushed
- 1 tbsp jalapeno, seeded & minced (for kid friendly I used 1/2 tbsp)
- 2 handfuls of baby spinach
- Cooking spray (I use Misto)
Buffalo Chicken Quinoa with Broccoli
By ShoDav
In a fine-mesh strainer, rinse quinoa well and drain
- 1 cup quinoa
- 2 cups water
- 3/4 pound boneless skinless chicken breast, cut into bite size pieces
- 1 cup broccoli florets
- 3/4 cup shredded carrots
- 3/4 cup shredded cabbage
- 1/2 cup blue cheese crumbles, plus more for garnish
- 4 green onions chopped, save half for garnish
- 1/3 cup olive oil
- 1/2 cup hot sauce (I recommend Franks)
- 1 teaspoon seasoned salt
High Protein Chocolate & Pumpkin Pudding
By ShoDav
In a blender or food processor, process the pumpkin, cocoa powder, protein powder, vanilla and cinnamon until well ...
- 1 15-ounce can unsweetened pumpkin puree
- 1/4 cup unsweetened natural cocoa powder
- 1/2 cup all-natural, sweetened chocolate protein powder (vegan or whey)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3/4 cup any kind of milk
- Optional: additional natural sweetener to taste (e.g., stevia, honey, maple syrup)
Grilled Balsamic Vegetables
By ShoDav
n a small bowl, whisk together Balsamic Dressing ingredients and set aside
- Balsamic Dressing:
- 1 lb zucchini, cut in half lengthwise & in 1/2 inch thick slices
- 1 lb bell peppers, cut into wide strips
- 1 large red or white onion, cut into 1/2 inch thick rounds
- 1/3 cup Italian parsley or basil, chopped
- Cooking spray (I use Misto)
- 2 tbsp olive oil, extra virgin
- 2 tbsp balsamic vinegar
- 2 garlic cloves, crushed
- 1 tsp salt
- 1/2 tsp ground black pepper
Stuffed Zucchini Boats
By ShoDav
Zucchini boats are filled with a hearty ground beef, pepper and cheese mixture and then baked until tender
- 4 large zucchini, sliced lengthwise and middle scooped out and reserved.
- 3/4 pound ground beef or chicken
- 1/2 cup chopped red, yellow or green peppers
- 1/2 cup onion, diced
- 1/3 cup water
- 1 tablespoon taco seasoning
- 1/2 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1/4 cup of parsley, chopped
- 1/2 cup of mozzarella cheese, shredded
- 1 green onion, sliced thin
Balsamic Roasted Carrots
By ShoDav
Preheat oven to 400 degree F
- 1 1/2 lb carrots, tops removed, peeled if desired
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (good quality)
- Dash of coarse salt
- Dash of pepper if desired (we dislike it)
- Dried or fresh parsley