Wellnutrion

10   medium heads   garlic 3   tablespoons   olive oil   Preheat oven to 400 degrees F (200 degrees C). Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

  2   tablespoons   olive oil 2   cloves   garlic, minced 1   (14.5 ounce) can   diced tomatoes 3   tablespoons   white wine 1   teaspoon   dried sage 1   teaspoon   dried thyme 1   (15 ounce) can   cannellini beans, drained and rinsed 2   tablespoons   chopped fresh basil salt and pepper to taste 3   cups   arugula ¼   cup   shaved Parmesan cheese (Optional) Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes. Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

  1   cup   water ½   cup   quinoa 1   package   taco seasoning mix, divided 2   chicken breasts, cut into small cubes 1   teaspoon   butter 1   avocado, peeled and chopped ½   red onion, chopped 2   stalks   celery, chopped 1   cup   chopped spinach 1   carrot, chopped ½   red bell pepper, chopped ½   yellow bell pepper, chopped ⅓   cucumber, chopped 2   jalapeno peppers, seeded and chopped ½   cup   salsa Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes. Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes. Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell

  1   large   onion, chopped ½   cup   raisins 3   cloves   garlic, chopped 2   tablespoons   toasted sesame seeds (Optional) 1   finely chopped canned chipotle chile in adobo sauce 3   tablespoons   peanut butter 1   (28 ounce) can   crushed tomatoes 1   teaspoon   sugar 1   teaspoon   ground cinnamon 4   teaspoons   chili powder 1   teaspoon   ground cumin ½   teaspoon   ground coriander ⅛   teaspoon   ground nutmeg 3   tablespoons   unsweetened cocoa powder 1 ½   pounds   skinless, boneless chicken breasts Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce. Cover; cook on Low until chicken is very tender, about 5 hours.

1 (8-oz.) pkg. plant-based patties, (2-pack) 1 (8-oz.) pkg. shredded sharp Cheddar cheese 2 tbsp. original taco seasoning mix 1 tbsp. water 1 tbsp. olive oil ¼ c. mild classic guacamole ¼ c. Hy-Vee fresh pico de gallo ¼ c. sour cream Fresh cilantro, chopped, for garnish   Preheat oven to 400 degrees. Line 2 large rimmed baking pans with parchment paper; spray with nonstick spray and set aside. Divide cheese into 12 (2-inch diameter) mounds in prepared baking pans, using 2 tablespoons cheese for each. Bake 6 to 8 minutes or until edges are golden brown. Let cool 5 minutes. Press warm cheese circles into 12 (2-1/2-inch each) muffin cups to form 12 cheese cups; set aside to cool. Meanwhile, stir together taco seasoning mix and water in small cup. Heat oil in medium nonstick skillet over medium heat. Add plant-based patties. Cook and crumble 2 minutes. Stir in taco seasoning mixture. Cook an additional 5 to 6 minutes or until temperature reaches 165 degrees, stirring frequently. To serve,

  2 eggs ½ cup brown sugar 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ⅛ teaspoon ground ginger 1 ¼ cups evaporated milk 1 (15 ounce) can pumpkin puree ¼ cup chopped pecans (Optional)   Preheat oven to 400 degrees F (200 degrees C). Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans. Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.

  16 ounces vegan, gluten-free bread, cubed ½ cup vegan butter 1 cup diced celery 1 cup diced onion 1 tablespoon dried parsley 1 teaspoon dried sage 1 teaspoon ground thyme ¾ teaspoon garlic powder ¾ teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon dried rosemary ¼ teaspoon dried marjoram 2 cups vegetable broth aluminum foil   Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets. Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl. Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat. Pour st

  Potatoes 4, large, sweet Beetroots 4 large, peeled Olive oil 2 tbsp Yogurt 250 g, soy milk Dill 1 handful sprigs, chopped, plus extra to garnish Salt Pepper black, freshly ground Preheat the oven to 190°C (170° fan) | gas 5. Line a large baking tray with aluminium foil. Prick the potatoes all over with the tines of a fork. Place on the tray. Rub the beetroot with olive oil and season with a little salt and pepper. Wrap in foil and then place next to the sweet potatoes on the tray. Bake for 50-60 minutes until both the potatoes and beetroot are tender to the tip of a knife. Remove from the oven and let the potatoes cool to one side. Carefully open up the beetroot and let cool briefly before refreshing in a bowl of cold water. Once cool enough to handle, roughly chop. Transfer to a mixing bowl and stir in the soy milk yoghurt and some chopped dill. Season to taste with salt and pepper. Split the potatoes open with a sharp knife. Fill with t

  Brussels sprouts 600 g Olive oil 50 ml Dates 150 g, pitted Pine nuts 75 g Salt Pepper Make a cross-like shallow incision in the base of the Brussel sprouts. Soak them in bowls of cold water. Drain the Brussels sprouts and place them in a large saucepan. Cover with fresh water and add a little salt. Bring to the boil over a moderate heat, then simmer for 20-25 minutes until tender. Drain once tender and allow them to cool a little. Heat the olive oil in a large frying pan set over a moderate heat. Pan fry the Brussel sprouts and dates for a few minutes, tossing and stirring occasionally. Remove from the heat then season and spoon onto serving plates.

  4 cups sliced yellow squash ½ cup chopped onion ¼ cup water, or more as needed 35 buttery round crackers, crushed 1 cup shredded Cheddar cheese 2 large eggs, beaten ¾ cup milk ¼ cup butter, melted 1 teaspoon salt ground black pepper to taste 2 tablespoons butter Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Place squash and onion in a large skillet over medium heat; pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. Squash and onion in castiron pan Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions. Cheese and cracker crumble getting sprinkled on squas and onions in castiron pan Mix eggs and milk together in a small bowl, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture,

  1   (16 ounce) container   sour cream 1   cup   mayonnaise ½   (10 ounce) package   frozen chopped spinach, thawed and drained 1   (4 ounce) can   water chestnuts, drained and chopped 1   (1.8 ounce) package   dry leek soup mix 1   (1 pound) loaf   round sourdough bread Mix sour cream, mayonnaise, spinach, water chestnuts, and dry soup mix together in a medium bowl. Chill in the refrigerator 6 hours, or overnight. Slice off the top of the sourdough round and pull out the soft interior, leaving a sturdy bread bowl. Fill with spinach mixture. Tear removed bread chunks into pieces for dipping.