Monthly Archive: March, 2016

Coconut Curry Sweet Potato Noodles

Makes: 2-4 side servings Start to finish: 1 hour Ingredients Noodles and Sauce 1 tablespoon coconut or olive oil ½ onion, diced 2 cloves garlic, smashed 1-2 tablespoons yellow curry powder (adjust to… Continue reading

Eye of the Destroyer – The Menu

Had a hell of a time cooking for Eye of the Destroyer. There’s nothing better than watching dudes enjoy my food and a good local show. These guys know how to rage! Eye of the… Continue reading

Roasted Cajun Chickpeas

Start to finish: About an hour Ingredients: 2-15 ounce (425g) cans of chickpeas, drained, rinsed, pat dry 2 tablespoons coconut oil (melted) or olive oil 1 teaspoon kosher salt 1 teaspoon garlic powder 1 ¼ teaspoon paprika ¾ teaspoon… Continue reading

Cayenne-Cinnamon Carrots

Ingredients 8 carrots, peeled, sliced however the hell you want (as long as they’re not super-thin) 2 teaspoons cinnamon 1/2 – 1 teaspoon cayenne 1 tablespoon olive or coconut oil 1/2 teaspoon salt… Continue reading

Stuffed Cubanelle Peppers

Ingredients: 4 Cubanelle peppers, seeds removed 1 cup quinoa (170g) 1 tablespoon olive oil 1/2 onion, diced 2 garlic cloves, minced 1.5 cups (375mL) low-sodium stock (vegetable or chicken) 1-15 oz. can fire… Continue reading

Raw Ballz

  Ingredients 1 cup oats 1/3 cup raw cashews ½ cup nut butter of choice ½ cup chocolate chips of choice ¼-⅓ cup honey, maple syrup, or agave 4 tablespoons water or almond milk 1 teaspoon… Continue reading