Recipes

Honey Soy Chicken Stir-Fry

Mix soy sauce, honey, and garlic. Sauté chicken in oil until browned. Add veggies and sauce, stir-fry 5–7 mins. Serve with rice or noodles.

Hannah

Egg Fried Rice (V)

Heat a bit of oil in a pan, crack in the eggs, and scramble until just cooked. Stir in the rice and break up any clumps. Pour in the soy sauce and stir-fry everything together for 3-4 minutes

Joseph

Garlic Pasta (VG)

Boil water in a large pot with salt and add the pasta. Cook for 8-10 minutes. Drain, but keep a cup of pasta water aside. While the pasta cooks, heat the olive oil and the sliced garlic and sauté until golden brown. Add the chili flakes to the pan. Add the drained pasta to the pan with the water. Season with salt and black pepper to taste. Add grated Parmesan, if desired.

Eve

Simple Banana Ice Cream (VG, GF)

Peel the bananas and slice them into coins. Freeze the banana slices for at least 2 hours. Put the frozen banana slices into a blender or food processor. Blend until smooth and creamy. Add vanilla, peanut butter, or cocoa powder if you like! Serve immediately as soft-serve, or freeze for another hour for a firmer texture.

Harry

Gluten-Free Stuffed Bell Peppers (V, GF)

Preheat oven to 190°C. In a large bowl, combine quinoa, beans, corn, tomatoes, and spices. Spoon the mixture into each bell pepper until full. Top with shredded cheese. Place peppers upright in a baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes to brown the tops.

Karen

Pasta

Cook pasta and stir in the sauce