ramen noodle dish

Rice Ramen Coconut Curry Bowl

This recipe is simple, nutritious and incredibly delicious! Lotus rice ramen noodles are gluten free, vegan and ready in minutes and the Amaya coconut curry sauce ads a richness to the dish. Tastes great served warm or cool, this dish is the perfect option for any night of the week, any time of the year.

ramen noodle dish

Ingredients:

– 1 pack Lotus Foods Rice Ramen noodles (any flavour – in this recipe we used millet and brown and jade)

– 1 jar Amaya coconut curry sauce

– 1/2 eggplant

– 1/2 cup grape tomatoes

– 2 tbsp. chopped cilantro

– 1 brick tofu

– 1/4 cup goat cheese (optional)

– 3 tbsp. olive oil

– 1/2 lemon

– 1 clove garlic

– pinch of red chili flakes

– pinch of sea salt

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Directions:

Cut eggplant into thin slices and dress with olive oil, salt and pepper. Bake at 400 for about 15 minutes. Halfway through baking, turn eggplant slices over to bake on the other side.

Add 1 Ramen cake to 2 cups boiling water. When noodles begin to unfold after about 1 minute separate gently with a fork. Once fully soft, remove from water and strain noodles. Once strained, put into a bowl.

mixed noodles

Cut tofu into cubes and place in pan with a little bit of olive oil to avoid sticking. Add 2 tbsp. Amaya coconut curry sauce and toss. Let simmer until tofu is golden.

Once tofu is cooked add to the bowl of Ramen noodles and toss. Then add, lemon, garlic, cilantro, tomatoes, goat cheese and roasted eggplant to the mixture. Flavour with red chili flakes and sea salt then toss again.

mixing ramen

Serve warm or cold. Enjoy!

mexican mac and cheese gratinee

Mexican Mac & Cheese Gratinee

Spice up the traditional Mac & Cheese with a little Jalepeno pepper cheese. Add Neal Brothers Corn Salsa, Crushed Sweet & Smoky BBQ chips & Organic Blue Tortillas with Flax Seeds for a flavour combo that will make your guests say ole.

mexican mac and cheese gratinee

 

Prep time: 20 minutes

Bake time: 30 minutes

Serves: 6

 

Ingredients:

1/4 cup all-purpose flour

4 cups cold milk (3.5)

4-1/2 cups shredded jalepeno Monterey Jack Cheese, divided

6 cups cooked elbow macaroni noodles

2 cups  Neal Brothers Corn Salsa

1/2 cup Neal Brothers Sweet & Smoky BBQ chips, crushed

1/2 cup Neal Brothers Organic Blue Tortillas with Flax Seeds, crunched (extra for serving)

SalsaNaturalCorn (1)

 

Directions:

In medium saucepan whisk flour into cold milk until smooth; bring to boil over medium-high heat stirring constantly until slightly thickened (about 10 minutes).

Remove from heat, stir in 4 cups jalepeno cheese until melted and smooth. Stir in macaroni. Transfer to 2 litre baking dish; top with Neal Brothers Corn Salsa and 1/2 cup cheese then crushed Neal Brothers Sweet & Smoky BBQ Kettle Chips

Bake at 350F for 20 minutes or until cheese is melted and bubbly.

Serve with Neal Brothers Organic Blue Tortillas with Flax Seeds.

MB chicken skewers cropped

Maple Bacon Chicken Skewers

This is about as easy as it gets having the dip incorporated into the dish. These skewers are “Flavour Junkie” approved.

Having a big party? Make them into nuggets and use fancy toothpicks for serving.

MB chicken skewers

 

Prep time: 15 minutes

Bake time: 20 minutes

Makes: approximately 8 skewers

 

Ingredients:

1 lb. boneless skinless chicken breasts

1/4 cup Neal Brothers Creamy Caesar

1/4 cup minced parsley

1 bag Neal Brother Maple Bacon Kettle Chips

8-10 skewers

MapleBaconChips

 

Directions:

Preheat oven to 400F.

Slice chicken into 2×2-inch pieces.

In medium bowl combine chicken and Neal Brothers Creamy Caesar. Open bag of Neal Brothers Maple Bacon Kettle Chips and enjoy a handful taking you back to your childhood with the aroma of bacon wafting from the kitchen window…snap back into reality and add minced parsley to bag, shaking rigorously and crunching well; transfer to shallow dish.

Thread 3 pieces of chicken onto skewer and press into chip mixture; transfer to parchment-lined baking sheet and bake for 15 minutes or until golden and fully cooked.

 

 

Fish & Neal Brothers Chip Casserole

In need of some comfort food to help warm you up? The classic tuna casserole has been dolled up with a couple of Neal Brothers staples. Serve in mini ramekins for an appetizer to delight or make it a mid-week “go to” meal!

fish and chip casserole

Prep time: 20 minutes

Bake time: 30 minutes

Serves: 6-8

Ingredients:

3 cups uncooked shell pasta

1 cup chopped carrot

1/2 cup finely chopped red pepper

1/4 cup frozen sweet peas

170g  canned tuna in water, drained and flaked

2 cups shredded white old cheddar cheese

1/2 cup Neal Brothers Creamy Caesar

1/2 cup sour cream

1/4 cup minced green onion

1 bag Neal Brothers Pink Salt or Pink Salt & Vinegar Kettle Chips, crunched

SaltVinegarChips Caesar Product Shot

Directions:

In large pot of boiling water, cook pasta according to directions, for the final 3 minutes of cooking add carrots; drain well and return to pot.

Add peppers, peas, tuna; stir well. Add cheddar, Neal Brothers Creamy Caesar and sour cream; mix well and divide mixture between oven-safe ramekins or baking dishes of your choice (works well in one 8×8 pan or six 1-cup or twelve1/2-cup ramekins).

Open bag of Neal Brothers Pink Salt & Vinegar Kettle Chips; eat a handful and savour the unbelievable taste that takes you seaside…snap back into reality and add the minced green onions to the remainder of the bag. Shake rigorously and crunch lightly. Evenly distribute the topping over tuna mixture.

Bake at 350F for 20 minutes or until heated through and cheese is melted.

Serve immediately.

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Neal Brothers Eggs Love to Salsa!

Everyone has their own staples they like to keep on hand in their fridge or kitchen cupboard. For us, we always make sure to have salsa on hand which can easily add flavour and fun to any meal! This recipe is simple, fast and nutritious – suitable for breakfast, lunch or dinner.

photo (7)

Ingredients:

– 1 onion, diced

– 1/2 cup chopped mushrooms

– 4 eggs

– Cape Herb and Spice rainbow peppercorns

– 1 jar of Neal Brothers Salsa (we used corn)

– 4 whole beets

– 1 tbsp. chopped parsley

– 1/2 red pepper

– 1 box Pacific organic baked beans

– 2 tbsp olive oil

-1/2 lemon

– goat cheese (optional)

photo (6)

Directions:

1) Eggs: Chop onions and mushrooms and sauté in a pan until soft. Whisk eggs and add mixture to the onions and mushrooms. Add Cape Herb peppercorns for flavour. Once eggs are cooked add in Neal Brothers salsa and combine with the eggs in the pan. Add as much salsa as desired.

2) Beet Salad: Boil beets until soft. Peel skin off beets once cooled. Cut beets into cubes and add to a bowl. Add goat cheese, red peppers, parsley and goat cheese to the beets. Top salad with 1/2 lemon and 2 tbsp. olive oil.  Toss until all ingredients are mixed together.

3) Pacific organic baked beans: Pour box of beans into a sauce pan and heat until beans are warm. Stir a few times until beans are warm enough for serving.

Add eggs, beet salad and beans to a plate for serving and enjoy!

 

 

 

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Black Bean Spaghetti Squash Casserole

We always love experimenting different ways of incorporating our products into recipes and especially love it when our consumers share their recipes using Neal Brothers products with us! Check out this mouth-watering and nutrient dense casserole dish by the lovely Ashley Raeanne Wood.  Follow her on twitter @raesunshinelife for more amazing health inspired recipes!

 Black Bean Spaghetti Squash Casserole

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 Ingredients:

1 spaghetti squash

1 Tbsp olive oil

4 garlic cloves, minced

1 onion, minced

½ cup corn kernels

2 zucchinis, diced

1 pepper, diced

1 bunch of green onions, diced

1 can black beans, rinsed

1 tsp chipotle chili pepper

1 tsp cayenne pepper

1 tsp chili powder

1 cup of ShaSha Co. spelt bread crumbs

1 package Daiya cheddar cheese strands

1 jar of Neal Brothers Foods All Natural Corn Salsa

SalsaNaturalCorn (1)

 

Directions:

Preheat oven to 350 degrees F

Cut spaghetti squash in half-length wise, scoop seeds out and place open face down on a baking sheet lined with parchment paper. Bake in the oven for 1 hour until edges are brown.

In a frying pan, heat oil. Add garlic and onions and sauté onions are translucent. Add zucchini, corn, pepper, beans and spices and stir to ensure that the spices are evenly distributed. Cover the pan and cook on medium for 25 minutes, stirring with a wooden spoon occasionally.

After the spaghetti squash has finished cooking, remove it from the oven to cool.

In a 9” x 13” pan, spread a thick layer of Neal Brothers Corn Salsa and smooth out evenly with a spatula. Scoop out the spaghetti squash and cover all of the salsa. Add the vegetable and bean mix and layer it on the spaghetti squash. Sprinkle a very light layer of Daiya cheese, followed by another thick layer of Neal Brothers Corn Salsa, using a spatula to ensure that everything is evenly covered with salsa. At this point, the jar of salsa should be empty. Cover the casserole with the spelt bread crumbs, another layer of cheese and then finally the green onions.

Cover with aluminum foil and bake for 45 minutes. Best enjoyed with Neal Brothers Salsa, avocado slices and fresh tomato slices.

apple crumble

The Easiest Apple Crumble

Since winter just doesn’t seem to want to let up here, the warming comfort foods continue! I can complain about the weather but I won’t complain about this. Apple crumbles are traditionally eaten for dessert but this one is the perfect energizing breakfast with a dollop of yogurt on top. This recipe combines just 5 ingredients, none of which are refined flour, sugar or butter!

The magic ingredient is Hippie Foods Quinoa Granola. Made with high protein super grains, healthy fats and natural sweeteners it’s delicious as part of this crumble or even on it’s own as a snack.

Ingredients:

1 of your favourite apples, chopped into small cubes

1 tbsp. of lemon juice

1 tsp. of cinnamon

2 tsp. of Coconut oil (I like La Tourangelle unrefined)

11/2 cups of Hippie Foods Quinoa Granola

Optional: Greek Yogurt and extra fruit for topping

Serves: 2

Pre-heat your oven to 350°. Prepare two small ramekins by placing them in a 9×9 baking pan. Let coconut oil melt in a pot over medium heat. Chop apples and add them to the pot with the cinnamon. Toss a couple times.

apple in pot

Let the apples simmer over med-low heat until they have softened and lost some of their moisture (about 10 minutes).

Meanwhile, roughly the chop the granola.

chopping granola

Once the apples are softened and the granola is chopped you are ready to assemble! Start by spooning a layer of apples, followed by a sprinkle of granola. Layer all the way to the top with the granola being the final layer. Don’t worry if its overflowing, it will cook down.

aseembling crumble

Cover the whole pan with tin foil and pop in the oven for 40 minutes. WARNING: smells may attract neighbours!

After 40 minutes, remove the foil and let cook another 7-10 minutes until the top is browned. Top with yogurt and berries for breakfast or a scoop of vanilla ice cream for dessert!

apple crumble 2

Garlic Butter Chicken Parmesan

Garlic Butter Chicken Parmesan

Want the perfect buttery, crispy chicken but none of the thigh loving, aging trans-fat? Neal Brothers Garlic Butter croutons are the answer!

chicken parm (NB garlic butter croutons)

Ingredients: 

2 chicken breast, sliced in half horizontally to make 4 cutlets

½ a package of Neal Brother’s garlic butter croutons

1 bunch of fresh basil

¼ cup of grated parmesan cheese, plus more for serving

1 jar of Neal Brothers tomato basil pasta sauce

2 eggs

3 tbsp. of flour

Sliced fresh mozzarella (optional)

Directions:

Preheat oven to 400°. Place croutons, basil and parmesan into a food processor and pulse until you have fine crumbs.

Transfer crumb mixture onto a large plate. On a separate plate, sprinkle some flour, in a shallow bowl, whisk eggs.

Prepare a baking sheet with a small amount of oil or line with parchment paper. Coat 1 cutlet at a time first with flour, then egg, then coat with the crouton crumb mixture.

Place on a baking sheet and repeat until all cutlets are coated. Bake for 20 minutes turning once and ensure chicken is no longer pink inside.

Top with tomato sauce, and more parmesan (a slice of mozzarella if using) and place bake in the oven to heat through.

Serves 4.

 

 

chewy bars small

Chewy Energy Bars

Chewy Energy Bars

These are super simple to make and great for kids! They are gluten free, naturally sweetened and contain minerals essential to good health such as iron and magnesium.

chewy bars small

Ingredients:

1 package of Lotus Pumpkin Spice Granola

1 cup of Artisana almond butter

1/3 cup of date lady date syrup

1 tbsp. of water

Directions:

In a small sauce pan, heat almond butter and whisk in 1 tbsp. of water until warmed. Pull off the heat and whisk in the date syrup. Pour the mixture over the granola and fold in with a spatula. Switch to your hands and work in all the ingredients until thoroughly combined **TIP: you may need to put a bit of oil on your hands to prevent the mixture from sticking**

Press into a 9×9 pan lined with parchment paper. Place in the fridge to firm for at least an hour and cut into squares.

Freeze for longer and you have a healthy, energizing snack anytime!

 

Pancakes make everyone happy! Happy national pancake day!

In honour of national pancake day, our in house nutritionist Emily Sawyer baked up these light and fluffy stacks to celebrate. She used some of our favourite brands to whip these up – Earth’s Choice coconut flour, Linusprout Organic cinnamon sprouted flaxseed and Pacific unsweetened almond milk. MMMMM Thanks Emily!

Coconut Banana Pancakes!

pancakes

Recipe:

 1/2 cup of Earth’s Choice organic coconut flour

1 tsp. of baking powder

1 banana mashed, plus more for serving

3 eggs

1 tbsp. of Linusprout Organic cinnamon sprouted flaxseed

11/4 cup of Pacific unsweetened almond milk

1/2 a tsp. of vanilla

 Date Lady date syrup for serving

Directions: 

In a large bowl, mash 1 banana well. Whisk in 3 room temperature eggs, vanilla, flaxseed and almond milk until thoroughly combined. In a separate smaller bowl, stir together flour and baking soda. Whisk the dry ingredients into the wet until well combined. Let sit for a couple minutes. The batter will thicken (add a splash more almond milk if too thick). Heat a tbsp. of coconut oil in a heavy skillet and ladle out a small amount of batter. Cook until the edges brown and under side is golden. Drizzle with date syrup and top with banana slices.