Recipes — Category_Reboot Recipes

Whipped Coconut Cream We all credit Tanner, our ‘whip cream connoisseur,’ for perfecting this recipe. Looks and tastes so much like dairy whipped cream you'll cheer! Turns homemade glutenfree pancakes into a party and Creamy Pumpkin Pie into all your dreams come true. Dessert Whip Dispensers form coconut milk, almond milk or other thick milks into nice stiff peaks and with decorator tips, can provide hours of artistic therapy for anyone. They cost around $50 online or at specialty kitchen shops. Cartridges run about $.80 each, but WOW what a treat. Only the whitest, creamiest coconut milk makes the whitest,...

Green Energy In The Morning Say hello to the day with this energy boosting vegetarian breakfast bowl that will keep your brain synapses snapping well past noon. Ingredients 1 Tbsp oil (coconut, avocado or olive) 1 tablespoon tahini (sesame seed paste for delicious flavor) 2 cups (or a giant handful) kale 1 cup fresh green vegetables (green beans, thin sliced zucchini or chopped broccoli works too) 1/2 avocado sliced or chopped 2 soft boiled eggs (7 minutes) as pictured, or you can fry fresh eggs right in the pan 1 cup cooked quinoa (I usually have some stored in the...

Curried Vegetable and Chickpea StewThis recipe has passed through many hands in many countries to be adapted to by me to meet my families preferences.  I love this just as it is, vegetarian.  This dish simply explodes with flavor and I’m always praying for leftovers because it’s flavor you want to enjoy for days! But the original recipe called for sausage, so that’s an optional add in for you.  I love that you can throw it all together in a stew pot, crockpot or instant pot and let it simmer while doing other things.  You stir the spinach leaves in...

Baked Kale Chips with Sea Salt This low calorie nutritious snack is incredibly satisfying and the chips sort of melt in your mouth. Try them and you'll see what I mean. Ingredients 6-10 large kale leaves, with woody stems removed, rinsed and patted dry with paper towels (this makes them crispy instead of chewy). olive oil, to drizzle on top sea salt to taste Instructions Spread the kale pieces on an ungreased cookie sheet. Drizzle with olive oil and sprinkle with sea salt. Then bake in the oven at 300' for 20 minutes. Take them out to cool, and eat...