Recipes

by Achae

Pineapple Fruit Platter

• 1 fresh pineapple
• 2 pink grapefruit
• 1 pt strawberries
• 2 ripe avocadoes
• 3 pears

1. Carefully cut top from pineapple.
2. Scoop out center and cut into cubes.
3. Arrange pineapple shell in the center of a large torte plate.
4. Place four lettuce cups around shell. Fill one with grapefruit segments, another with avocado wedges, one with cored strawberries, and the other with slices of pears and pineapple chunks.
5. Fill pineapple shell with fruit salad dressing.
Serves 4
Alternatives: Try using canned fruits that are pre-cut and strain the juices. Use other fruits like oranges, bananas sprinkled with lemon juice, peach slices, apple slices, etc...



Easy French Toast

• 4 eggs
• 1/2 Cup milk
• 1 Tablespoon sugar
• 1 teaspoon salt

1. Mix all ingredients together in a bowl.
2. Dip day old bread slices in mixture.
3. Fry bread slices on a buttered pan until browned on both sides.
Sprinkle with cinnamon and sugar for added oomph!



Vegetarian Bean Chili

• 2 onions, chopped fine
• 1 red pepper, cored/seeded and chopped
• 4 cans beans of your choice (ie- kidney, butter, garbanzo, black....)
• 1/4 Cup chili powder
• 1 Tablespoon cumin
• 2 red chilis, minced
• 3 cans of chopped tomatoes
• 1 Cup water

1. Fry the chopped onions, red pepper, and chilis in an oiled pan for 7 minutes.
2. In a large pot, combine the cooked onion mixture with the remaining ingredients.
3. Simmer uncovered for about 15 minutes or until heated through.
Add chopped cilantro to add flavor. Cayenne pepper can be substituted for the cumin to make it spicier. This chili can be frozen for up to a month. You can just reheat it over low heat and add water or broth for consistency!
Serves 6-8



Curried Skillet Cauliflower with Cilantro

• 1 head of cauliflower (about 2 lbs)
• 1 1/1 Tablespoons olive oil
• 1/2 onion, sliced
• 1 teaspoon curry powder
• 1/8 teaspoon red pepper flakes
• 1/4 Cup plain whole milk yogurt
• 1/4 Cup water
• Optional: 1/4 Cup cilantro
• 1 Tablespoon lime juice
• salt and pepper to taste

1. Cut cauliflower into 1" florets. Heat oil in a 12" skillet over medium-high heat until shimmering. Add cauliflower and cook for 3 minutes, or when cauliflower begins to get soft. Stir in onion and cook for 5 more minutes.
2. Stir in curry and pepper flakes and cook for an additional 2 minutes. Reduce heat to low and add the yogurt and water.
3. Cook covered for about 6 minutes.
4. Turn off heat and add in optional ingredients to taste.
Note: This doesn't work as well with low-fat/no-fat yogurt.