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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Finely chopped red cabbage tossed with cilantro, parsley and green onion in an olive oil, apple cider vinegar and coconut aminos dressing sweetened with maple syrup.
A thick blended smoothie of frozen banana, dates, frozen cauliflower, hemp seeds, almond butter, cacao nibs and maca with vanilla protein powder and almond milk.
A thick tropical smoothie of frozen pineapple and mango with carrot and orange juices, lemon, ginger and turmeric, poured over a beet juice swirl in the glass.
Navy beans bake in a sweet brown sugar broth with crisped bacon and tender onion until the sauce thickens. It is a simple, old-fashioned side built from pantry cans.
Finely chopped dino kale and green cabbage massaged with salt, tossed with green onions, cilantro, mint, Parmesan and roasted peanuts in a lime, Dijon and sesame oil dressing.
A chopped salad of red leaf lettuce, cabbage, tomato, corn, dates and avocado with shredded rotisserie chicken, almonds, goat cheese and cornbread croutons in a lemon-Dijon dressing.
Swedish-style meatballs of beef and pork with nutmeg and allspice, browned and finished in a cream gravy, served over mashed potatoes with lingonberry jam.
A chopped iceberg and romaine salad with chicken, roasted beets, hard-boiled eggs, cheddar, bacon, tomato and avocado under a roasted garlic balsamic dressing.
Long-grain rice is folded through ground beef and finely minced chicken gizzards seasoned with Creole spices, bell pepper and green onions. The gizzards disappear into the beef and give the rice its deep, savoury flavour.
Canned red beans simmer with a smoked ham hock, then part of the pot is briefly processed so the beans turn creamy while some stay whole. The seasoned beans are ladled over long grain rice.
Shrimp are tossed in a heavy Cajun blend of cayenne, paprika, cumin, mustard, thyme and oregano, then baked in a pan of melted butter. They come out pink, fiery and coated in spiced butter.
A kale and romaine salad with shredded rotisserie chicken and shaved fennel in a creamy Greek yogurt ranch dressing, topped with orange, pickled onions and feta.
A spiced pumpkin loaf of eggs, pumpkin puree and coconut oil with pumpkin pie spice and cinnamon, topped with maple syrup-coated pumpkin seeds and baked until golden.
A steak plate with roasted sweet potato, spiced broccoli and wild rice under sliced flank steak, finished with a basil-parsley pesto vinaigrette, tomatoes and Parmesan.
An elote-style bowl of quinoa, arugula, cabbage and tomatoes topped with cumin corn and bell peppers, cotija and crushed tortilla chips, in a cilantro-lime dressing.
A hot honey chicken plate with blackened spiced chicken thighs, roasted sweet potatoes and quinoa, served with a cabbage-carrot slaw and a hot honey dressing.
Crumbled extra-firm tofu is browned, then tossed with shiitake mushrooms, water chestnuts, garlic and ginger in a vegan hoisin sauce and piled into lettuce cups with crisp vermicelli noodles. A sweet soy dipping sauce is finished at the table to taste.
Two lettuces are tossed with blackberries, blueberries, raspberries and strawberries, plus almonds candied with cinnamon sugar. A sweet poppy seed dressing with mayonnaise and red wine vinegar ties the berries and greens together.
AmericanSalad, Side Dish25 minServes 6484 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
These copycat Long John Silver's Chicken Planks feature tender chicken tenderloins coated in the restaurant's signature light, crispy batter. Perfect for a fast-food fix at home that tastes even better than the original!
AmericanAppetizer, dinner, Main Course25 minServes 6428 kcalDairy-freeEgg-freeDiabetic
Crisp rice cakes topped with finely chopped sashimi tuna mixed with sriracha, Kewpie mayonnaise and sesame, finished with avocado, jalapeno and black sesame seeds.
White fish portions dredged in flour, dipped in a beer batter seasoned with paprika, Old Bay and chili powder and fried until golden, served on potato buns with melted cheese and a mayo, pickle, caper and dill sauce.