Goji berry oatmeal

• 1 cup oat milk
• 1/4cup water
• 6 pitted red dates , chopped
• 1heaping tablespoon goji berries 
• 1/2 cup oats
• Cinnamon, a dash
• Ginger
• Clove

Boil then simmer for ten mins

Add 1 tbsp apple butter

Aioli

• 1/4 cup mayo
• 1 clove minced garlic
• Lemon juice
• Salt & pepper

Hibiscus Jamaica Tea

 16 tea bags

3/4 cup sugar

For 2 quarts tea

Beef Pot Roast

 Servings: 6

• 2 lbs of Beef Chuck Roast, cut into 2" cubes

Beef Seasoning

• 1 tsp Salt
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 1/2 tsp Smoked Paprika

• 2 lbs Potatoes, Quartered
• 4 Large Carrots, 2-3" chunks

• 2 Ribs of Celery, Diced
• 1 Large Yellow Onion, Diced
• 3 Gloves Garlic, Minced
• 3 Tbsp Balsamic Vinegar

• 4 Cups Beef Broth
• 1 1/2 Tbsp Tomato Paste
• 1/4 Cup Flour
• 1/2 tsp Dried Thyme
• 1 1/2 tsp Sugar
• 1 Bay Leaf
• Salt & Pepper

1. Prep all vegetables, meat and beef seasoning. 
2. Preheat skillet with olive oil, cover meat with seasoning. Sear each side 4 mins each.
3. Remove meat from pan.
4. Add onions, celery and balsamic vinegar, and frozen tomato paste. Cook until soft and add minced garlic.
5. Add everything to Instant Pot. Cook for 45 mins. Natural pressure release for 5 mins. 
6. Shred meat and add back into pot.

Chia Drink

•  1.5 TBSP Chia Seed
• 1/2 Cup Warm Water from Tap

Let sit for 10 mins, mixing after a few minutes

Add 1/2 cup-1 cup juice.

Pasta Salad

 

Tara’s Pasta Salad

Ingredients

·        12oz box of Tri Color Rotini

·        Zesty Italian Dressing (used ½ to 2/3 bottle) (I used Aldi’s brand)

·        Added extra dried Oregano to taste (1-1 ½ tsp maybe?)

·        Iodized Salt to taste

·        Pepper to taste

·        1 Orange Bell Pepper (can be any color)

·        1/2 Onion, minced

·        Tomatoes, diced

·        Cucumbers, diced

 

Directions

1.     Cook pasta as directed on box. Rinse with cold water.

2.     Chop all veggies.

3.     Mix all ingredients together.

Japanese Curry

 Servings: 2/3

Ingredients:

• 1/4lb of meat, salt, pepper, 1/2 tsp S&B Oriental Curry Powder

• 1/2 small onion, minced (50g)
• 1/2 small, sliced (50g)
• 1/2 tsp Garlic, minced
• 1/2 tsp Ginger, minced
• 1 bay leaf
• 1/2 TBSP S&B Oriental Curry Powder
• 1/2 tsp Garam Masala
• 1 TBSP Flour
• Dash of red pepper flakes, or 1/3 red chili pepper
• 1 TBSP Vegetable Oil
• 1 Small Carrot, sliced (50g)
• 1 Small Potato, Small cubes
• 1 TBSP of Tomato Paste

• 300 ml Hot Water (1tsp veg better than bouillon paste) or just use 300ml of any kind of broth
• 1/2 TBSP Worchestershire sauce or 1/2 tbsp rice vinegar

Serve with rice and mixed greens

and Tofu Bites

Directions

1. Cut the meat into 1" pieces, if using. Rub spices into the meat pieces.

2. Mince 50g of the onion and slice the other 50g.

3. Cut the carrot into small round bite-size pieces. Cut potatoes into small cubes.

4. Heat the vegetable oil in a pot over medium heat and stir-fry the minced onion.

5. Once the onion becomes softened, add garlic, ginger, bay leaf, red chili, 1/2 TBSP S&B Oriental Curry powder, and 1/2 tsp garam masala and stir-fry until the ingredients become fragrant.

6. Add meat if using. Then add sliced onions, carrots, and potatoes and continue to stir-fry. Add the tomato puree and lightly stir-fry. 

7. Add 300ml vegetable broth and worchestershire sauce. When the mixture comes to a boil, cover the pot with a lid and simmer for 15 minutes. Add salt to taste. 

8. Once the carrot pieces are tender, simmer to thicken the sauce. Add more water if sauce is too thick.