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.

 

Ingredients:

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.

 

Enjoy,

Alyssa

Soul Food Nutritionista

www.soulfoodnutritionista.com

 

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)
Cilantro
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!

photo (6)

Ingredients:

– 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

photo (15)

Directions:

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.

photo (7)

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!

photo (17)

Ingredients:

– 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

photo (22)

 

Directions:

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

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

photo (21)

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

4) Combine all ingredients and toss.

photo (18)

5) Top with cilantro garnish and serve.

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6) Enjoy!

 

Onion rings 1

Delhi-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

Ingredients:
1 package of Vij’s Delhi-licious chips
1/4 cup of corn meal
1 cup of buttermilk
2 large spanish onions
Directions: 
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!

Ingredients:

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

Triple berry energy balls_NB_1

Directions: 

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.

triple berry energy balls_NB_2

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

Triple berry energy balls_NB_3

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

Triple berry energy balls_NB_4

skins

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!

Ingredients:

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

Directions:

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.

skins

quinoa chili with chip in it

Vegetarian chili with quinoa

Happy September! I don’t know about you but as the weather begins to cool down, scarves come out and all I want are warm comfort foods. I can’t think of anything more comforting than a big bowl of hot chili. Chili is so versatile; it can be made spicy, mild, sweet, with or without meat. This particular recipe is a very healthy, vegetarian version packed full of protein and veggies!

I always keep a jar of my favourite Neal Brothers Organic Medium salsa on hand to throw into recipes because it adds delicious flavour, with just the right amount of spice.

To give this chili it’s flavour base, I combined a jar of salsa with Pacific’s sweet, organic baked beans and low sodium vegetable broth.

pacific and neal brothers salsa (vegetarian chili)

Ingredients:

1 jar of Neal Brothers Organic Medium Salsa (or any of your favourite from Neal Brothers!)

2 cups of Pacific vegetable broth

1 packaged of Pacific Organic Baked beans

2 carrots, peel and chopped into bite sized pieces

2 bell peppers chopped

1 white onion, chopped

2 cloves of garlic, minced

1/2 cup of dry quinoa, rinsed

1 can of kidney beans, drained and rinsed

1 tbsp. of chili powder

1 tsp. of cumin

chopped fresh cilantro

quinoa chili with chip in it

Directions:

In a large sauce pot, sauté all the veggies over medium heat with grape seed oil until slightly softened. Add in chili powder, cumin and sea salt. Add in salsa and broth and turn up heat to boil.  Once the liquid is boiling, add in the quinoa and stir. Reduce heat to med-low and simmer about 15- 20 minutes. The final step is to add the kidney and baked beans. Stir everything to combine and heat through (about another 5-10 minutes). Before serving, stir in chopped fresh cilantro.

We served ours with a dollop of sour cream, chopped green onion and Neal Brothers Organic blue corn chips with flax for dipping. yum!

quinoa chili with chip bowl

finished truffle egg salad

Gourmet truffle egg salad on rye

This isn’t your Grandmothers bland egg salad sandwich. This is a fancier, gourmet lunch meant to be served on dark rye or open face on crispy flat bread. The secret to taking this egg salad from blah to WOW is Neal Brothers new Truffle Mayo! This creamy spread is 100% natural and made with Free-run eggs.

truffled mayo

The woodiness from the black truffle have the ability to enhance all other flavours it’s paired with, making every bite that much more satisfying.

truffle egg salad sandwich

Ingredients:

6 eggs

1/4 cup of chopped fresh dill

1 scallion, thinly sliced

1 stalk of celery, thinly sliced

1 tbsp. of lemon juice

3 heaping tbsp. of Neal Brothers Truffle Mayonnaise

6 slices of dark rye bread or crisp breads

1 tsp. each of Sea salt and pepper

open face egg salad 2 -neal brothers truffle mayo

Begin by boiling the eggs for 10 minutes. Set aside to let cool completely.

Peel the shells and mash the eggs well with a fork. Add in all remaining ingredients and mix well. Serve spooned over toasted rye garnished with fresh dill.

Enjoy!