Meat based recipes
Vegetarian soup – read how to cook the soup
Taken from the Toronto Star. Used for my own reference: http://www.thestar.com/life/food_wine/2016/01/13/flourless-almond-butter-cookies-that-are-a-cinch-to-make.html
Flourless Almond Butter Cookies
1 tsp (5 mL) pure vanilla extract1 large egg, lightly beaten
1/2 tsp (2 mL) fine sea salt
Coarse sea salt, for sprinkling
In medium bowl, mix almond butter, sugar, vanilla, egg and fine sea salt.
Spoon 1 tbsp (15 mL) of mixture about 1 inch (2.5 cm) apart on ungreased or parchment-lined baking sheets. Flatten mounds with tines of wet fork, making cross-hatch pattern on cookies. Sprinkle coarse salt on top.
Bake in batches in preheated 350F (180C) oven until golden around edges, about 8 to 10 minutes.
Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely. Store in airtight container up to 5 days or freeze up to 1 month.
Makes about 20.
green chillies (a few)
sundried tomatoes or regular tomato paste
fresh parsley or coriander
Mash the avacado and spread on the the flat bread. Add salsa.
Wrap and serve
Assorted vegetables, chopped