This vegetarian wraps recipe is very quick, very healthy and very fresh tasting!

Ingredients for these vegetarian wraps:

1 can of beans, drained and rinsed
1/2 bunch cilantro, chopped
1/2 cup plain yogurt
2 large flour tortillas

Directions for the vegetarian bean and cilantro wraps:

Mix beans, cilantro and yogurt.   Put half of the mixture on one tortilla and the other half on the other.  Wrap the tortillas around the filling to make 2 wraps.

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Ingredients:

Baby Spinach Leaves
Orange Segments (from a can)
Avocado, sliced
Olive Oil
Lemon Juice or Vinegar

Directions:

Make the dressing by mixing oil and lemon juice (2:1 ratio).

Put the orange segments and avocado pieces on a bed of spinach.  Pour the dressing over it and toss to combine.

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Ingredients:

2 cups of cooked rice
1 shredded carrot
2 cups of chopped vegetables
1 egg
2 tbsp soy sauce
2 tbsp oil

Directions:

Heat 1 tbsp of oil in a non-stick frying pan over medium-high heat.  Add the shredded carrot and chopped vegetables.  Cook, stirring periodically, for 5 minutes or until tender.

Add another 1 tbsp of oil to the frying pan.  Add cooked rice and stir so it’s mixed with oil and vegetables.

Add a raw egg, then stir very fast so all the rice is coated with egg. 

Drizzle with the soy sauce.  Keep stirring for 2 minutes.

Note: for a vegan version, just omit the eggs.

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Pizza Crust
Pineapple, chopped (or use canned pineapple chunks) 
Onion, sliced
Tomato sauce
Shredded Cheese

Directions:

Preheat oven to 425F.

Spread the pizza crust with tomato sauce.  Put onion slices and pineapple chunks on top.  Sprinkle with shredded cheese.

Bake for 20 minutes, or until cheese has melted.

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6 medium potatoes
1 onion
2 eggs
4 tbsp flour
1 tsp salt
1/4 tsp pepper
Oil for frying

Directions:

Shred the potatoes using the food processor (shredder disk).  Put shredded potatoes in the colander in the sink, and squeeze out as much liquid as you can.

Grate the onion.  Mix potatoes, onion, eggs, flour, salt and pepper.

Heat the oil in the non-stick frying pan on a medium-high heat (I use 2 frying pans on 2 burners to save time).  Form the potato mixture into patties (squeeze out excess liquid as you go) and put on a frying pan.

Cook for 7 minutes, then flip and cook for another 5 minutes (or until golden-brown on both sides and cooked through).   Check the potato pancakes from time to time and adjust the heat setting – if they are starting to turn too dark, the heat is too high, and if they are pale, it’s too low.

Potato pancakes taste best when served immediately – when reheated, they lose their crunch. 

Serve with apple sauce.

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Ingredients For Stuffed Baked Sweet Potatoes Recipe:

Sweet potatoes
Sliced mushrooms
Any green vegetables (for example, green peppers, asparagus, green beans, etc.)
Shredded cheese
Olive oil

Directions How To Make Stuffed Baked Sweet Potatoes:

Step 1: Bake The Sweet Potatoes

Preheat oven to 400F.  Prick the sweet potatoes with a knife in a couple of places (so they don’t burst).  Rub the sweet potatoes with olive oil.  Line the baking sheet with foil and put potatoes on a baking sheet.  Put in the oven and bake for 1 1/2 hours.

Note: you can do this step in advance.  Just throw the sweet potatoes in the oven, then take them out 1 1/2 hours later and refrigerate till you are ready to stuff them.

Note 2: don’t be tempted to “bake” the sweet potato in a microwave unless you really have to.  Microwaved version is a far cry for the real thing. 

Step 2: Cook the veggies

Slice the mushrooms and other vegetables.  Heat a little oil in a non-stick frying pan over medium-high heat.  Cook the veggies until tender.  Add salt and pepper to taste.

Step 3: Stuff the sweet potatoes

Put the potato on a large plate, and cut in half lengthwise.  Scoop the flesh out with the spoon and put it in a bowl (leave the potato skin on the plate).  Mash the sweet potato flesh with a fork or a potato masher.  Add the vegetables and combine using a spoon.  Put the potato mixture back into the potato skin.

Sprinkle with shredded cheese.  Microwave or bake until the sweet potato is warm and cheese has melted.

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For each quesadilla:

1 flour tortilla
A large handful of shredded cheese
1 tsp of oil

Heat oil in a non-stick frying pan over medium-high heat.  Put the cheese on the tortilla, then fold the tortilla in half (so the cheese is inside) and put folded tortilla on the frying pan.

After 2 minutes, flip the quesadilla and cook the other side for another 2 minutes.  Remove from heat and serve.  Enjoy!

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This recipe is for true avocado lovers!

We want to enjoy the pure taste of avocado that we love so much!

No mixing it with lame fillers like tomatoes or onions – just the pure succulent taste of tender, buttery avocado!

Take 1 ripe avocado. Cut it in half, remove the pit, scoop out the flesh with a fork. Make sure the avocado is fresh and does not have any brown in it – spoiled avocado is a no-no for us, true avocado lovers!

Mash it with the fork, and sprinkle with some salt. Make sure to taste it before putting too much salt – we want the salt to bring out the taste of avocado, not overpower it.

That’s it! Avocado and salt – everything genious is simple. Enjoy!

You can just eat it with a big spoon… without anything else to interfere with your avocado-eating experience!

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