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03 Jan

Caribbean Chicken

INGREDIENTS:
 

boneless chicken breasts (as many as you need)

French, Catalina, or Russian salad dressing (any ‘red’ or ‘orange’ French-like salad dressing will do)

Garlic salt or garlic/pepper seasoning

Italian seasoning

 

INSTRUCTIONS:
Rinse chicken breasts; lay on baking sheet or in baking pan; cover with the salad dressing and then sprinkle seasonings on each one.  Add a little water to bottom of pan to keep chicken moist while baking.  Bake at 350 degrees for 30 minutes.

Turn chicken breasts over, cover with salad dressing, sprinkle seasonings, and bake for another 30 minutes, still at 350 degrees.

This recipe is EASY and DELICIOUS!  Everytime I make it for anyone, they always love it!

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03 Jan

Broccoli Casserole

INGREDIENTS:
4 cups fresh steamed and chopped broccoli

1/4 cups vegenaise

1 cup crushed cheese crackers

1 can of mushroom soup (there are many vegan options for this)

1 1/2 cup lemon juice

 

 

INSTRUCTIONS:
Heat Oven to 350 degrees

Steam and chop the broccoli.

Mix vegenaise, soup, cheese crackers, and lemon juice. (save some cheese crackers for topping)

Stir in the broccoli to the mixture.

Pour into a 2 quart greased casserole dish and sprinkle remaining cheese cracker crumbles on top.

Bake in over for 30 minutes.

Serves 6-8

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03 Jan

Baked Salmon

INGREDIENTS:
1 Salmon filet (about 1 1/2 pounds) – cut crosswise into 4 pieces
In small bowl combine:
3 Tablespoons mayonnaise (or for lower fat use plain lowfat yogurt)
3/4 teaspoon curry powder
1 clove garlic, peeled and chopped
1 green onion, minced
INSTRUCTIONS:
Spray a baking dish with cooking spray and place the salmon in it.  Spread the mayonnaise mixture over the salmon.  Bake 15 minutes, or until opaque and flaky.

Serving suggestion:  Serve with rice or couscous and fresh asparagus or spinach.

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03 Jan

Baingan Bharta (Eggplant Curry)

INGREDIENTS:

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped

 

INSTRUCTIONS:
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
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03 Jan

Almond sauce

INGREDIENTS:
1 pound almond butter

1 cup rice vineger

3/4 cup Braggs (or little soy sause)

1 can ( approx 2 cups) CoCo Lopez

2 cans (14 oz ea.) coconut milk

1/2 cup dark brown sugar

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

1/4 cup garlic puree

3 cups almond, or sesame oil

 

INSTRUCTIONS:
combine all ingredients, whisk well, pour into jars and freeze until it is ready for use
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03 Jan

Adobo Chicken

INGREDIENTS:
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken,
cut into pieces
INSTRUCTIONS:
Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Serve hot with rice and vegetables. Makes 4 servings.

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03 Jan

Vegan Brown Rice Pudding

INGREDIENTS:
1 1/2 cups vanilla almond milk
1 tbsp. cornstarch
2 cups cooked brown rice
1/4 cup maple syrup (you can use less)
1 organic apple, chopped
1/3 cup organic whole almonds
1/2 teasp. cinnamon
1/4 teasp. nutmeg
1/4 teasp. ginger
1 teasp. vanilla
INSTRUCTIONS:
Whisk milk and cornstarch together in a medium saucepan.
Add cooked rice, maple syrup, apples, almonds, cinnamon, nutmeg, and ginger.
Simmer over medium heat for 4 minutes, stirring constantly.
Remove from heat and stir in vanilla.
Let sit for at least 15 minutes to allow it to set.
Chill if desired or serve warm.*Substitutions*
This recipe originally called for 1/3 c. raisins, but I used apples instead.  You can probably use blueberries or any fruit you’d like – experiment!

*Note*
It tastes best the next day straight from the fridge!

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03 Jan

Stewed Apples

INGREDIENTS:
4 tablespoons ghee (clarified butter)
7 apples (I like Fuji, but Granny Smith are good, too)

sliced almonds, and/or chopped walnuts to taste
1/2 cup raisins (I like golden raisins)
1/2 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup water

INSTRUCTIONS:

In a 10″ skillet (w/lid) melt ghee over medium heat; turn off heat.

Mix in sugar and brown sugar, cinnamon, nutmeg, raisins and the nuts and add 1/2 cup water, stirring to combine.

Bring mixture to a boil and allow to boil until beginning to thicken.

Reduce heat to medium; stir in apple slices, turning to coat.

Cook over medium to medium high heat 4-5 minutes, stirring, allowing sauce to continue to thicken.

Reduce heat to low, cover apples and cook until tender, stirring occasionally, another 5-10 minutes, adding more water if necessary, until apples are tender (cooking time will depend on the thickness of your apple slices).

Sauce will thicken as it cools.

This is the perfect Ayurvedic breakfast!

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03 Jan

Peanut Butter French Toast

INGREDIENTS:
White bread
peanut butter
banana slices
honey
2 eggs
2 tablespoons milk
INSTRUCTIONS:
Make sandwiches as you normally would, with peanut butter (or almond butter for those with peanut allergies, like me!) slices of banana, and drizzle of honey between two slices of white bread.  Cut in half.  Dip the half sandwiches in a mixture of beaten egg and milk, then toast each side until golden brown.  Serve toasty warm!  Yummy for breakfast or lunch.
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03 Jan

Huevos Rancheros

INGREDIENTS:
1/4 cup cooking oil
6 taco-sized tortillas (flour or corn)
1/2 cup chopped onion
1 16-ounce can tomatoes, chopped
2 canned green chili peppers, rinsed, seeded, and chopped
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1/4 teaspoon salt
6 eggs
3/4 cup shredded Monterey Jack and/or Cheddar cheese
INSTRUCTIONS:
Heat oil in frying pan. Fry tortillas, one at a time, in oil for about 30 seconds per side or until crisp and golden; drain. Wrap in foil and keep warm in a low temperature oven. In the same frying pan, cook the onion until tender. Add the tomatoes and their juice, chili peppers, chili powder, garlic powder and salt. Simmer 5-10 minutes until slightly thick. Break 1 egg into a small dish. Carefully slide the egg into the hot tomato mixture. Repeat with the rest of the eggs. Season with salt and pepper. Cover and cook over low heat 3-5 minutes or to desired firmness. To serve, place eggs and some of the tomato mixture onto the warm tortillas, and sprinkle with cheese. Serves 3.
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