egg sandwich web image

Cleanse Friendly Open Faced Egg Sandwich

This amazing recipe came to us from our friend on Instagram @holisticharmonyhealth (Andrea Rossi, B.Sc, RHN, R.BIE, NNCP) She can be found at Holistic Harmony Health and Wellness in Etobicoke, ON.

Cleanse Friendly Open Faced Egg Sandwich

1 tsp coconut oil

½ yellow pepper, sliced

½ onion, sliced

¼ cup Neal Brother’s Salsa

2 organic free range eggs

½ avocado, sliced

2 slices of yeast free spelt bread

Heat oil in pan. Sauté the onions for 2 minutes and then add in the peppers. Cook for an additional 2 minutes. Add in the Neal Brother’s Salsa and sauté another 1 minute, or until heated throughout. Set aside.

In the same pan, cook your eggs to your liking (easy over, sunny side up, or even poached if you prefer).

Toast your bread and then mash ¼ of the avocado slices per piece. Top with your egg and then pepper/salsa mix. Enjoy!

egg sandwich web image

Image from Instagram @holisticharmonyhealth

Image from Instagram @soulfoodnutritionista

Tomato & Avocado Salsa

This delicious and simple recipe came to us from our friend on Instagram Alyssa (@soulfoodnutritionista).

Tomato Avocado Salsa.


2 tomatoes

1 avocado

1/4 cup of diced red onion

2 tbsp fresh lemon juice

1 tbsp of olive oil

Salt and pepper to taste

And of course Neal Brothers Foods Organic Tortilla Chips

Method: Chop tomatoes and avocado and set aside in a bowl. Dice red onion and combine in bowl with avocado and tomatoes. Add in all other ingredients, toss gently and dive in with Neal Brothers Tortilla Chips.



Soul Food Nutritionista

Image from Instagram @soulfoodnutritionista

Image from Instagram @soulfoodnutritionista

Image from Instagram @anmazumba

Vegan Nachos

This recipe came from our friend on Instagram @anmazumba (Quebec City Zumba Piloxing Instructor)

  • 1 bag of Neal Brothers Extremely Tasty Tortillas
  • 2 diced Roma Tomatoes
  • fresh chopped coriander
  • 1 diced avocado
  • 1 sliced jalapeño no seed
  • 1 fresh cob of corn ( or canned)
  • 1 sliced dry shallot

Heat the oven at 350•

put all of those veggies on top of the tortillas on a pan and put it in the oven (5minutes is quite enough)

Take the pan out and put the Neal brothers corn salsa and some cheese on top ( I use the dairy free daiya mozzarella style shreds) and sprinkle it on your nachos•

back in the oven let the cheese melt then hit the broil to make a nice cheese crust

You can serve it with lactose free Greek yogurt, ( less fat than sour cream, same taste)  and bean dip! Make sure to squeeze some fresh lemon juice on it ! So awesome!

Image from Instagram @anmazumba

Image from Instagram @anmazumba

vegan nachos

Mini quasadillas

Mini Chicken Quesadillas

This amazing recipe came to us from fellow Twitter follower @RachelBies (CNP, Culinary Holistic Nutritionist, Private Chef)

Mini quasadillas

2 servings.

4 corn tortillas (organic if able)
1 roasted chick breast (I recommend Blue Goose)
4 tbsp – Neal Brothers Corn Salsa
1 tsp fav hot sauce
Handful of fresh spinach
1/4 sweet Onion
1 organic tomato
1/4 cup grated old cheddar (cheese of choice)
1/8 tsp Chili powder
1 ripe avocado

To do: Heat pan with ghee/olive oil. Throw in all tortillas – face down to begin crisping. Mix chicken with cilantro, salsa, hot sauce and chopped onions. Flip shells over (so crisp side is now the inside). Fill two tortilla with a layer of tomato, cheese, spinach and chicken. Top with other tortilla. Heat on low to allow cheese to melt. Bring to med and crisp on both sides (as you would a grilled cheese). Bonus: if you sprinkle cheese on exterior it will crisp/burn and makes the best crunch. Top with avocado & cilantro. Truly a 10 minute meal/snack. Pair with a salad or double up portions


Thank you Rachel – these looks so yummy!

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Sriracha Mayo Fish Taco’s

We love nothing more than taking unique flavours and creating simple and delicious dishes. These fish tacos pack a punch of flavour and a bit of heat – perfect for Cinco de “Mayo” celebrations or lunch and dinner any day of the week!

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– 2 pieces fresh white fish (We used tilapia)

– 1 tablespoon Neal Brothers sriracha mayo

– 1/4 cup Neal Brothers organic blue tortillas

– 1/2 lime juice

– soft corn tortillas

– refried beans

– avocado for garnish

– cilantro for garnish

– salt and pepper to taste

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1) Preheat oven to 400 degrees on bake.

2) Place white fish on a baking sheet over parchment paper.

3) Season fish with salt and pepper then squeeze lime juice over top.

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4) Spread Neal Brothers sriracha mayo over top to create a thin layer.

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5) Take 1/4 cup of Neal Brothers organic blue tortillas and place in food processor. Process until chips until fine.

6) Coat fish with crushed chips.

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7) Bake fish in the oven for 15 minutes or until cooked through.

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8) Place soft corn tortillas on a plate and spread refried beans over top.

9) Place fish on top and garnish with avocado and cilantro.

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10) Serve and enjoy!

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Cinco de “Mayo” Creamy Lime Slaw

Looking for a fun and delicious way to celebrate Cinco de “Mayo” (pun intended) this year? Try this creamy lime slaw made with our Neal Brothers all natural lime mayo. It’s simply delicious – bursting with colour and lime flavour!

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– 1 cup shredded red cabbage

– 1/2 cup shredded carrots

– 2 green onions

– 1/2 lime juiced

– 1 tbsp. cilantro

– 1 jalapeno (remove seeds)

– 2 tbsp Neal Brothers lime mayo

– 1/4 cup olive oil

– salt and pepper to taste

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1) Shred red cabbage and carrots and place in a mixing bowl.

2) Add chopped green onions, minced cilantro, and finely chopped jalapeno.

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3) Dress with lime mayo, olive oil, lime juice and salt and pepper to taste.

4) Combine all ingredients and toss.

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5) Top with cilantro garnish and serve.

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6) Enjoy!


Onion rings 1

Dehli-licious Onion Rings

Have you tried our incredible flavour packed Delhi-licious kettle chips? One bite and you’ll be hooked!

These kettle cooked potato chips are a staple in my pantry because they make for quick and tasty meals. I often crush them up and use in place of bread crumbs for meat or to top casseroles. Because they are already flavoured with natural Indian spices, and a hint of mango sweetness, you can skip the spice cabinet.

 These crispy onion rings are always a hit when friends come over and I will be making a couple batches for the super bowl this weekend.

Onion rings 1

1 package of Vij’s Delhi-licious chips
1/4 cup of corn meal
1 cup of buttermilk
2 large spanish onions
Set rack in the top 3rd of oven and pre-heat to 450ºF.
Slice onions 1/2 in. thick into rings. Pulse chips and cornmeal in a food processor to form a fine flour. Pour into a mixing bowl and pour buttermilk into another. Dip 1-2 rings at a time in buttermilk first then press crumb mixture firmly into each ring (if it’s not sticking well, sprinkle some flour into the crumb mixture)
Place on a parchment lined baking sheet in a single layer and bake for 15 minutes. You may need to do 2-3 batches at a time.
I Serve mine with Neal Brothers Lime Mayo for dipping. The contrast of zesty lime, creamy rich mayo and spiced crispy onions will have everyone raving!


onion rings close up

onion rings dipped

Triple berry energy balls_NB_4

Triple berry energy bites

These little juicy bites are not only bursting with fruit flavour, but they are full of fibre and omega-3 fatty acids proven to increase energy. A great mid-afternoon pick me up with a hot cup of tea!


1- 113g package of Fruit d’Or Organic Dried Triple Berries

1 cup of Earth’s Choice Organic Shredded Coconut

2 tbsp. of chia seeds

1/2 cup of whole walnuts

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Place dried triple berries into a bowl and cover with hot water. Let sit 10 minutes, drain water and put into a food processor. Add in all other ingredients and pulse until a very fine crumb mixture forms.

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Measure out 1-2 tbsp. portions and roll into a ball shape. Place on parchment paper to set.

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Store in an air tight container in the fridge or freeze for longer. Enjoy!

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Southwest Twice Baked Sweet Potatoes

Looking to start 2015 off right? As promised, we will be sharing an array of delicious and healthy meals to enjoy this new year to help you stay on track! These twice baked sweet potato skins are not only nutritious but are so delicious! Enjoy!


4-6 medium sized sweet potatoes (1/2 per person)

1/2 cup of Neal Brothers corn salsa

4-6 slices of all natural deli ham

1/2 cup of grated monterey jack cheese


Pre-heat oven to 425. Pierce each potato a few times with a fork. Bake in oven for 50-60 minutes or until skin is soft to the touch. Remove and let cool. Cut each lengthwise and scoop flesh out into a bowl leaving 1/4 in. on skin.

skins scoop

To the remaining, add corn salsa and chopped ham. Mix to combine and spoon mixture evenly into each shell. Top with grated cheese and place back in the oven for 10 minutes.

skins before cheese

For the last couple of minutes, turn oven on broil and let tops get crispy -keep an eye on them! Serve with more corn salsa Optional:  sour cream and green onion.