Discover the perfect solution for quick, flavorful meals with this easy Instant Pot Shredded Chicken recipe, ideal for any dish from salads to sandwiches. Ready to elevate your weeknight dinners in just minutes?
This detox soup is filled with chicken and anti-inflammatory ingredients in every bite! Bursting with vibrant veggies and comforting flavors, this healthy soup is quick and easy to make. It's perfect for any meal prep or when you are craving a healthy meal!
Not surprisingly, you loved the impossibly easy meal plans that were still doable when you didn't want to cook.
Tofu dreams really do come true. This vegan burrito bowl with spicy baked tofu, cilantro lime rice, roasted pepper, black beans and creamy avocado is the ultimate recipe for meal prep. This is the tofu bowl you've been waiting for.
Shop once, eat for two weeks: Costco edition.
An exotic and colourful Moroccan Couscous with chickpeas, roasted red peppers, diced carrots, toasted almonds and plump raisins are tossed in a fragrant dressing of fresh garlic, tangy lemon juice, fruity extra virgin olive oil and an aromatic combination of fragrant seasonings: ground coriander, cumin and cinnamon. Simple and delicious, the dressing really highlights the roasted vegetables, which have already been sweetened and intensified in flavour during cooking. The chickpeas, and excellent source of protein, fibre and vitamins, add their own wonderful flavour and texture to this festive dish. Another feature of Moroccan Couscous is that it can be varied in endless ways: the carrots and red pepper can easily be replaced by sweet potato, pumpkin or eggplant; pistachios, pine nuts or walnuts can be used in lieu of almonds, and chopped dates, apricots or prunes can easily be replaced by the raisins. Light and delicious served either warm or cold, this colourful Moroccan Couscous salad is excellent paired with grilled lamb, chicken or even a traditional Tagine. Moroccan Couscous with roasted vegetables, chickpeas & almonds Serves 4 4 tbsp extra virgin olive oil 2 carrots, cut into quarters lengthways and thinly sliced 2 red peppers, diced 1 zucchini, thinly sliced 1 red onion, cut into wedges and separated 1/2 cup slivered almonds 4 tbsp freshly squeezed lemon juice 2 garlic cloves, minced 1 tsp turmeric 2 tsp ground cumin 2 tsp ground coriander 1/2 tsp ground cinnamon 2 tsp salt 2 cups couscous 1/2 cup raisins 2 1/2 cups chicken stock, brought to a boil 2 cup canned chickpeas, rinsed and drained 1/4 cup fresh cilantro, finely chopped plus extra for garnish 2 tbsp fresh mint, finely chopped plus extra for garnish Preheat the oven to 475°F. Toss the carrot, red pepper, zucchini and red onion in a baking dish with 1 tablespoon of the olive oil and bake for 15 minutes. While the vegetables are cooking, lightly toast the almonds in a frying pan until they're golden brown. Remove from the pan and set aside. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, cinnamon and salt, and mix well. Five minutes before the vegetables have finished roasting, mix the couscous, turmeric and raisins in a large bowl and pour over the boiling stock. Cover with plastic wrap to seal in the steam, and let sit for five minutes. Then fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, red onion, almonds, chickpeas, mint and cilantro. Pour over the dressing and toss together until well combined. Serve on a large platter, either warm or at room temperature with a garnish of cilantro and chopped mint.
Three weeks worth of dinner made in just 3 hours and for only $165! Great way to prepare for baby's arrival!
These are the best homemade vegan dumplings you'll ever eat! Simple, satisfying, and loaded with fresh veggies, these potstickers are the perfect family dinner or meal prep recipe!
High protein, high flavor, no meat.
Canned staples! Long-lasting produce! And, yes, rotisserie chicken!
Easy baked oatmeal muffins are a delicious meal prep breakfast or snack on the go. They are easily made gluten-free and vegan, are freezer-friendly, and are customized with seven different flavor variations so you'll never get bored!
A date night winner. Seared cauliflower steaks with a sticky, harissa spiced glaze. Served with warm, lemon chickpeas and a silky cauli mash. Healthy and full of flavor. Comes together in 30 minutes, so you can enjoy this dinner any night of the week.
This roundup of paleo and AIP Breakfast Recipes includes easy, healthy and nutrient-dense breakfast ideas for those on the autoimmune paleo protocol.
This Hashbrown Casserole is the ultimate comfort food that everyone, even pickiest kids will be craving in no time. No one would ever guess it is entirely vegan, it tastes just like the real deal. Seriously I could eat this almost everyday, it is rich, satisfying, and just absolutely delicious.
With delicious TexMex flavors, these enchilada stuffed sweet potatoes are great for lunch or dinner. You can prep them ahead and freeze for easy meals during busy weeks.
Three weeks worth of dinner made in just 3 hours and for only $165! Great way to prepare for baby's arrival!
Watch as Jeremy from Alchemydoor.com shares an overview of some of the principles and practices for preparing for an ayahuasca ceremony. We also share 27 ayahuasca dieta recipes which were found on ayahuascaeasy.com. Smoothies: Almond Milk, Coconut and Berry Smoothie: 1/2c unsweetened almond milk 1 1/4c coconut water (unsweetened) 1c blueberries- pref frozen 2/3c raspberries-pref frozen 1 avocado 3 tbsp fresh coconut meat if you have some on hand 1/2 to 1 tsp super greens powder METHOD: Simple – blend it all up!! Add more coconut water if the consistency is too thick. Pumpkin Pie Smoothie: 1 cup steamed pumpkin or organic canned pumpkin 1 cup thick organic coconut milk 1/4 cup almond milk 1/2 avocado METHOD: Just blend it all up and pour into a cup. Green Smoothie: 1/2 avocado 6″ pc cucumber juice of 1/2 lemon 2 sm kale leaves 2 lg stems of fresh mint 1 sm firm pear 1 cup unsweetened coconut water or filtered alkaline water METHOD: Just blend! Another Green Smoothie: 6″ piece of cucumber 3 medium Kale leaves, torn 5 stems fresh mint 3 stems fresh parsley 1″ piece fresh ginger 1 avocado 1 cup coconut water (unsweetened) fresh juice of one lime METHOD: Just blend and drink! Breakfast: Fruit and Quinoa Porridge: 1 cup quinoa, rinsed 3 cups unsweetened almond milk 1 med apple chopped small (save some for garnish) 1/2 cup raw walnuts, chopped 4 tbsp raw sunflower seeds 1 cup fresh organic blueberries METHOD: Add the quinoa and almond milk to a pan or pot and bring to the boil. Reduce to a low heat for 5 minutes. Add in the chopped apple, walnuts, seeds and fruit and mix it all up. Leave on the low heat until more liquid is boiled off or serve now if you like it more liquidy and runny. Blueberry and Avocado Smoothie: 1/2 cup unsweetened organic almond milk 2 tbsp chia seeds 1 cup frozen organic blueberries 1 organic avocado 2 tbsp more almond milk for blending 1 cup raw organic buckwheat groats, soaked w/ filtered water for 30-60 mins- rinse well and drain juice of 1/2 organic lime 1/2 tsp grated fresh organic ginger METHOD: Combine 1/2 cup almond milk, chia and let stand for 5-10 mins until the milk thickens up. While your cooking your milk, place avocado & blueberries in blender. Then add chia mixture and blend well. Add almond milk for consistency. Combine buckwheat with lime and ginger and spoon on top of pudding. Add some mint as a garnish f you like. Millet and Raspberry and Mint Breakfast: 1 cup millet 2 cups filtered water 1 1/2 cup unsweetened almond milk sunflower seeds chopped walnuts raspberries fresh mint METHOD: Place the millet and water in sauce pan and bring to boil. Reduce the heat to low, place lid on pan and simmer for 10-15 mins until water is fully boiled off. Turn off heat and let sit for 10 mins. Add 1 cup almond milk then turn heat back on for 1 min until almond milk the mixture becomes a little creamier. Spoon portions into open bowls and sprinkle with nuts, seeds, raspberries and chopped mint. Serve with almond milk. Salads: Grapefruit and Walnut Salad: 1/2 head of curly leaf lettuce – cut into bite size pieces 1/2 head of red leaf lettuce – cut into bite size pieces 1-2 avocados sliced 1 large grape fruit 1/3 cup raw walnuts 1 cup of pea shoots washed and dried 1/4 c fresh mint chopped small and tossed with greens DRESSING juice of 1 large grapefruit juice of 1 navel orange juice of 1 large lemon 1/4 tsp fresh grated ginger METHOD: Combine the dressing ingredients in a measuring cup and wisk. Place lettuce greens & mint into a large bowl. Toss well with 2/3 of the dressing. Divide dressed greens between as many people as you are serving. Top each salad with avocado slices, grapefruit, walnuts and stack sprouts on top. Drizzle with more dressing and serve immediately. Rainbow Salad with Avocado and Lemon dressing: Makes 2 large bowls of salad and dressing. Arugula & Baby spinach greens 1 yellow beet, grated or spiral cut 2 carrots, ribboned w/ peeler 1/4 red onion, thinly sliced 6 slices yellow pepper pea shoots 1 avocado micro green or sprouts 1 avocado, sliced chopped or slivered raw pistachios DRESSING: 2 juiced lemon 1 avocado 1 1/2 tsp chopped red onion 6 basil leaves 6 stems fresh dill METHOD: In each salad bowl place a generous handful of arugula, then top with beets and add the other veggies. Then add with the pea shoots, micro greens and finally top with pistachios. For the dressing, place all ingredients in a blender and process until creamy. Pour it into a side dish and spoon it on the salad as you like. Super Salad: 1/2 head of your favorite lettuce. handful spinach handful of baby kale, torn 10 stems parsley, chopped 10 stems cilantro, chopped 1 handful pea shoots 1 handful sprouts, broccoli, alfalfa, radish etc. 1/2 carrot, julienned or grated 6 cherry tomatoes, halved 1/2 cup thinly sliced red cabbage 6 radishes, quartered 1/2 stalk celery, sliced 1/2 watermelon radish, slivered 1/2 avocado, sliced DRESSING: Drizzle with lemon. METHOD: Place greens on the plate and arrange all the veggies around the edge adding the pretty radish in the center. Serve with dressing and toss salad well. Meals with grains, beans and lentils: Quinoa and Roasted Tomato Salad: 2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle 1 cup quinoa soaked in 2 cups of water for 15 mins 1 cup chopped flat green beans blanched 2-3 mins 1 cup sliced baby carrots blanched for 2-3 mins 10 chives chopped 10 basil leaves chopped 1 1/2 tbsp fresh squeezed lemon juice METHOD: Place tomatoes on parchment, drizzle lightly with olive oil. Roast carefully on BBQ or in oven for approx 20-30 mins. Drain quinoa thru fine sieve and rinse. Place 2 cups of fresh water and quinoa in med sized sauce pan on high heat and bring to boil, then reduce to med low and simmer for 15 mins. Remove from heat to let it absorb water. After resting for about 10 mins, if any water remains, drain well. Place in large bowl and allow to cool. After blanching carrots and beans run under cool water to stop cooking and allow to cool, then add to cooled quinoa. Add cooled roasted tomatoes and chopped herbs to mixture. Combine olive oil, lemon juice. Add dressing to quinoa mixture and combine gently. Lentils with Tomatoes and Green Sprouts: 1/2 cup sprouted lentils 1 1/2 cups of water 1/3 cup minced shallot or white onion 1 tbsp extra virgin coconut oil 1 cup diced tomato 1 tsp fresh grated ginger 2-4 tbsp filtered water 2 cups fresh spinach, chopped 2 cups baby kale, chopped METHOD: Start with cooking the sprouted lentils in the water. Bring to a boil, then cover and reduce heat to low and simmer for up to 20 mins. When the water is nearly all absorbed turn off heat and leave covered until ready to use. In a pan add onions and cook over medium low heat until onions are translucent. Add tomatoes, 2 tbsp water heating until bubbling and then reduce to low and simmer fo 10 minutes. Add the grated ginger and stir well. Toss in the fresh chopped greens, 2 more tbsp of water and melt the greens into the mix stirring heating thru for about 1-2 mins. Now add the cooked lentils and stir to combine. Serve! Broccoli and Quinoa Salad: 3 cups cooked quinoa- see method below 5 cups raw broccoli, cut into small florets and stems 2/3 cup raw nuts – cashews, almonds or pine nuts 2 tablespoons fresh lemon juice (usually 1 med. lemon) 1/4 cup almond milk (unsweetened) sliced avocado Method: Cook the quinoa by using: 2 cups water and 1 cup rinsed quinoa and bring to boil and then simmer for about 10 mins untill water is mostly absorbed. Then set aside with lid on for a wee bit to soften further and absorb remaining liquid. Stir and then allow to cool. Pour off any excess liquid. Bring a pot of water to boil. Add the broccoli and allow to turn bright green with just 1-2 mins of cooking time. Drain and then run cool water over to stop it from cooking further. Then set aside 3 cups of this cooked broccoli for use later. Now, combine remaining ingredients except the almond milk in a food processor and blend creating a finely blended mixture. Add the milk and mix it until combined but not too pureed. Combine this mixture with the remaining 3 cups of broccoli. Grab a plate and add toppings of sliced avocado combined with a generous heap of mixed greens. Try for 50% mixed greens and 50% quinoa salad. Vegetable Quinoa Patties with side salad: 1 cup of dry quinoa, cooked in 2 cups water. 1 very large sweet potato, peeled, diced, steamed, mashed. 1 cup finely diced red onion 1/2 cup finely diced red pepper 1/3 cup chopped fresh cilantro juice of one lime METHOD: In large mixing bowl, place cooked quinoa and mashed sweet potato. Saute onions and red pepper. Allow to cool and then add to mixing bowl. Add the remaining ingredients to bowl. Stir to combine them all. Heat a pan on medium and form mixture into patties. Gently turn into pan. Brown gently on both sides. Remove from heat and put directly onto dining plate. Repeat until you have enough for as many as you are serving. Handle with care as they break easily these patties. Fish: On an Ayahuasca diet you can once in a while add some fish. Maybe once per week is sufficient. Salmon and Lemon Pesto: 6 fillets of wild salmon with skin on 2- 12″ long cedar plank soaked for 30-60 mins in water. 1 1/4 cups roughly chopped parsley juice of one lemon juice zest of 1 lemon 1/2 c raw nuts (pine, walnut or cashew or a combination). METHOD: Combine all the pesto ingredients in a food processor. Mix well. Pesto should not be runny. Rinse and then pat the salmon dry. Remove cedar plank from soaking tub and lightly pat surface dry. Place salmon on plank skin side down. Spread pesto generously on the surface of the fish. Place planked fish on pre-heated bbq grill with lid closed. Grill until it flakes and a butter knife inserted in center portion is hot when removed. This is about 10-20 mins depending on size and thickness of fish. Remove from grill and then from plank and allow to stand for a couple minutes. Serve with some cooked broccoli or a side salad. Vegetable based meals: Roasted Seasonal Vegetables: 2 bunches radishes – halved 1 dozen brussel sprouts – halved 8-12 sunchokes, cut in 1″pcs golden beets – quartered carrots, sliced length wise in half or quarters depending on size sweet peppers – halved and seeded 1/2 acorn squash, seeded and diced into 1″ pcs METHOD: Preheat the oven to 350 farenheit. Begin washing and chopping your vegetables. Toss all chopped veggies. Place the vegetable mixture on two shallow roasting pans or trays and roast for 40-60 mins until just fork tender. Marinated Kale and Roasted vegetables: 1 med sweet potato, 1/2″ – diced 1 large beet – 1/2″ diced 1 onion – 1/2″ diced 5 cups kale, ribs removed and chopped into bite sized pieces juice of 1 lime 1 avocado, pitted and diced METHOD: Preheat oven to 350 farenheit. Toss sweet potato and lay one end of a baking tray lined with parchment paper. Repeat with onions. Pour alongside the potatoes in a bit of pile so they cook slower that the rest. Do the same with the beetroots. You can mix them all together if you don’t mind the beetroots bleeding into everything else. Roast the veggies for 30 mins or until fork tender. While they are cooking, place lemon juice into a large deep bowl and add the remaining ingredients . Massage till the avocado is completely creamed through the greens and they have softened, ie approx 1-2 mins. Divide onto plates and top with roasted veggies. Zucchini Noodles with Basil and Pesto: Note: This recipe does contain some garlic and olive oil which is generally a no-no on an Ayahuasca diet. I have included this one despite these ingredients because I generally treat the Ayahuasca diet as an 80/20 type affair, ie sometimes I cheat a little. I find this OK in certain circumstances but you may not. Go with what you feel on this one. 2- 6 to 8 inch zucchinis 1 cup of basil leaves. 3 tbsp raw hemp hearts. 1/4 c pine nuts and or raw walnuts or cashews. 1/4c olive oil and bit for consistency. METHOD: If using spiral slicer, trim both ends of zucchini straight so as to line up evenly and flush between the blade. Begin winding and the spaghetti like noodles will start to come out. Set noodles aside. For the Pesto: Combine the basil, olive oil, nuts in a food processor and combine until and even consistency is achieved. Add a wee bit extra oil if needed for consistency. Toss the noodles with the pesto to avoid a watery residue as the zucchini loses it’s moisture. Desserts: Some of the previously mentioned desserts, noted as Smoothies above, could also be eaten as desserts. Dragon Fruit, Pomegranate & Macadamia Fruit Salad: 4 cups fresh greens. 1 dragon fruit, skin removed and diced seeds of 1 fresh pomegranate 1/2 cup raw macadamia nuts 1 avocado, sliced. METHOD: Divide greens between 2 large bowls and top with remaining ingredients. Banana and mango fruit salad: 2 bananas 1 mango METHOD: Chop up the banana and skin and chop the mango and mix in a bowl. Simple:) Soups: Green Veggie Soup with Avocado and Cilantro: 1 avocado 1 small zucchini 2 stalks celery 2 cups raw spinach 1/4 cup fresh parsley 1/2 cup fresh cilantro 2 slices green pepper 1/8 cup raw onion 1/4 cup raw almonds – preferably soaked over night and rinsed 1 1/2 cups filtered water juice of 1/2 to 1 lemon 1 small watermelon radish for garnish, diced small METHOD: Place all the ingredients in the blender and process to desired consistency and warmth (if you have a VitaMix). If you have a regular blender you can pour into a pan and warm over low heat until warm enough to enjoy but not hot. Add a squeeze of lime juice to brighten the flavor if you wish, garnish with radish and down it! Hearty Vegetable Soup: 1 onion 3 large carrots 3 potatoes 1 cup diced autumn squash of your choice 2 large tomatoes 4 ribs celery 2 small zucchini 1 red pepper 1/2 cup fresh chopped parsley, additional 2 tbsp for garnish For Broth– additional veggies required 1/4 onion 1/4 small cabbage 2 small zucchinis 4 carrots 4 ribs celery 1/2 red pepper filtered water METHOD: Run all broth vegetables through a juicer and set aside. Get a large pot add diced onion and 2-3 tbsp filtered water, steam fry for a few minutes until onions are translucent. Add broth and one cup of filtered water. Heat the broth and then add carrots & potatoes & squash. Simmer for 5 mins. Now add celery and zucchini and simmer for 5 mins. Then add peppers and tomatoes then simmer for 5 more mins. Add a little bit more water, 1/2 cup if broth seems too little. Ladle into bowls and garnish with fresh chopped basil and parsley. Hot Drinks: Strawberry Almond Steamer: 2 cups organic almond milk, homemade if you have. 10 fresh or frozen organic strawberries. METHOD: In a pan gently warm almond milk untill just hot to the touch. Pour almond milk into your blender and add remaining ingredients and blend until creamy and smooth. Drink! Cold Drinks (not smoothies): Green Lemonade: 1 apple (may leave out if you wish for no sweetness) 1 lemon peeled 3/4 large English cucumber or one small 2 large kale leaves METHOD: Run all ingredients through juicer, stir, test for flavor and enjoy. Carrot and Lemon Juice: 5 peeled carrots, ends trimmed, 1 lemon peeled (peel all citrus fruit prior to juicing). METHOD: Place in juicer and drink ASAP. Beet, Lemon and Ginger Juice: 4 medium beets peeled 1 lemon peeled 1 1/2 inch piece of ginger METHOD: Place all in juicer and drink ASAP. Originally published in https://ayahuascaeasy.com/27-ayahuasca-diet-recipes/
Looking for ideas for kid-friendly lunches? Simplify your weeknights with these easy ideas for make-ahead lunches that kids will love.
There's so much flavor going on with these Cilantro-Lime Vegan Tacos. Plus, the extra spread of hummus gives them the added creamy consistency.
Be the weeknight dinner hero with this extensive list of quick dinner ideas to make every night deliciously successful, and hassle-free!
These simple greek chicken bowls pack a lot of flavor and textures into one easy to make meal. These bowls are perfect for meal prep, loaded with veggies and homemade tzatziki.
so easy and delicious!
This 30-Minute Baked Tofu recipe is my favorite way to make tofu! It's ultra-easy, totally customizable with your favorite seasonings, and surprisingly crispy and delicious.
This High Protein Oatmeal is the ultimate meal prep breakfast – it’s high in fibre and has 18g of protein and your favourite toppings.
Made with fresh tomatoes, basil, and deliciously dairy free, this vegan tomato cream sauce sauce is simple enough for a weeknight, but decadent enough for a weekend date night in!
This Sheet Pan Sesame Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes! Perfect recipe for your Sunday meal prep too!
Easy make-ahead Pastitsio recipe with creamy bechamel, meat sauce and pasta
This breakfast casserole is a delicious way to add more veggies to your day. Spinach, peppers, potatoes, and mushrooms all make an appearance!
Possibly my most favorite taco recipe to date, Cauliflower Al Pastor Tacos!! I know, I know, YUM!
Set yourself up for a healthy week with this easy meal-prep lunch plan. These delicious recipes fit our heart-healthy guidelines but can certainly be enjoyed by anyone and everyone.
These High Protein Breakfast Sandwiches are made with whole-grain English muffins, eggs, egg whites, breakfast sausage, and cheese. They’re a great make-ahead recipe to keep you full on busy mornings!
Oven Roasted Carrots make a great side dish that pairs perfect with almost any main course! These cooked carrots are oven roasted with a few seasonings and can be customized to use your favorites from the spice drawer! Ready in under 45 minutes and perfect for weeknights, weekends and meal prep!
