INGREDIENTS 2 Fillets of Yellowfin Tuna Marinade: 1 cup soy sauce ½ cup rice wine vinegar ¼ cup sesame oil ½ cup brown sugar ¼ cup water Tomato and Edamame Salad 2 tbsp. sesame seeds 1 cup sliced in half cherry or grape tomatoes 1 TB chopped garlic 1 sliced pickled onion RECIPE Mix all … Continued
INGREDIENTS (1) Banana, Sliced and Frozen (2) Cups Frozen Blueberries 1.5 Cups Greek Yogurt ¼ Cup Clover Honey ¼ Cup Peanut Butter 1.5 Cups Almond Milk 1.5 Cups Baby Spinach DIRECTIONS Place all ingredients in a blender and blend until completely smooth. Enjoy!
INGREDIENTS (2) Bananas (1) 6 oz Jar of Cashew Butter, or Your Favorite Nut Butter 4 oz of Chopped Cashews 10 oz Package of Dark Chocolate Melting Wafers DIRECTIONS Melt the package of dark chocolate wafers over double boiler. Cut bananas lengthwise and spread cashew butter on the flat side of the banana. Sprinkle half … Continued
Ingredients 3 eggs 2 pats of butter 2 tablespoons chopped bell peppers 2 tablespoons chopped onions 2 tablespoons of diced roma tomatoes 2 tablespoons of diced cilantro 2 tablespoons of green onions 1 avocado ¼ cup of cheese 1 teaspoon of salt Recipe Heat non-stick skillet and melt one pat of butter. Add bell peppers and … Continued
Ingredients 4 Cups rolled oats 1 Cup sliced almonds 1 Cup chopped pecans 1 Cup raw unsalted sunflower seeds 1 Cup pepitas (shelled pumpkin seeds) 1/3 Cup canola oil or vegetable oil ½ Cup honey 1 Teaspoon vanilla extract 1 Tablespoon ground cinnamon Recipe Preheat oven to 330 degrees. In a large bowl, stir together … Continued
Ingredients For the Chicken 4 – 6 Ounce Chicken Breast 1 Can Roasted Red Bell Peppers 6-8 Fresh Basil Leaves 1 Cup Feta Cheese Crumbles Salt Pepper For the Sauce: 1 Cup Chicken Stock or Broth (Low Sodium) ¾ Cup Heavy Cream Recipe Begin with chicken breast laid out on top of cutting board, smooth … Continued
We’re back in the kitchen with Chef Coby Smith, this time making vegan black bean burgers. Watch to see how Chef Coby of The Hope Bistro at CARTI makes a burger everyone will enjoy. INGREDIENTS One 15 ounce can of black beans, drained and rinsed One 16 ounce can of red beans, drained and rinsed One 16 … Continued
We’re back in the kitchen with Chef Coby Smith, this time making salmon with asparagus and a lemon butter sauce. Watch to see how Chef Coby of The Hope Bistro at CARTI makes this healthy, delicious dish. Dill Salmon with Asparagus and Lemon Butter Sauce Ingredients 2 – 6 ounce salmon fillet 30- springs of asparagus, snapped … Continued
Chef Coby Smith of The Hope Bistro at the CARTI Cancer Center in Little Rock makes tuna cakes with a garlic aioli. Ingredients 1 lb. canned tuna, liquid removed 2 TB diced red bell pepper 2 TB diced green onion 12 butter crackers, crushed ½ cup mayo 1 TB lemon zest Juice from 1 lemon 1 cup flour … Continued
