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Grounds from your favorite morning beverage are spiced up, coated on to chicken and then grilled. Taste the seasonings before you shake them on the chicken. Adjust as needed. We like bone-in chicken, but if you prefer boneless, skinless that works too. The sugar gives it a slight caramelized crust, but can be omitted if you prefer.
Spicy couscous, thick Israelie style or tiny & fluffy, create the perfect base for a toss of vegetables. Try the one’s suggested or doll it up with what is available to you. Quinoa or millet are the perfect substitute to make this dish gluten-free.
Bright & creamy with hints of a jalapeno spice that plays with the cooling effects of the cucumbers. Add a handful of chunky pieces towards the end and then blend it as smooth as you desire. If you start with cold cucumbers you won’t have to chill it quite as long. Taste the cucumber skin prior to chopping, if it is good keep it on if it is too bitter feel free to peel the cucumber first. Try this dairy-free by substituting almonds or cashews for the yogurt and water or nut milk for the milk.
Starting with a green enchilada sauce these eggs are quick to toss together and bake while you finish getting ready for your day. Making these an exciting variation on you weekday breakfast.
Slowly simmer beef into shreddable spicy goodness. Make enough to feed a crowd or for leftovers, which freeze well.
