Cooking Show Replays

Episode 24 - Veggie Polenta Quiche

I think this was the fanciest thing I have ever made on the show, an SOS-free quiche for BRUNCH! Wow, it’s almost like I’m a real chef, very funny. There were a few parts to this one, but each one was super simple, no fancy skills required. We had fun with some new people, so I told my health and entrepreneur story. I really enjoyed the interaction, and the quiche was totally delicious! Hope you’ll enjoy it with me!
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Episode 23 - Egyptian Koshari

Officially one of my favorites after my very first attempt! We started with an earthy Baharat spice blend to build the delicious red sauce. We steamed up some kale and zucchini, topped it with a mix of starches, threw on the sauce, and finished it off with some crispy oil-free onions and cilantro microgreens! This sauce was so fast and delicious, it could go on anything.
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Episode 22 - Stuffed Portobellos & Stuffed Collards

They look challenging, but they really aren’t! Here are two fast, delicious meals that will impress the masses. I love the crunch of the portobellos, and the rich spinach walnut stuffing was amazing, especially after we topped it with a little mushroom gravy. The collards were hearty and delicious, stuffed with black rice and black eyed peas. Take these to a pot luck, and they’ll be the gone before you know it!
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Episode 21 - Bravo Express Salads & More

We fit 4 recipes into this jam-packed episode, all from the new Bravo Express cookbook. We made a delicious Buckwheat Tabbouleh with lemon and parsley, an Edamame Kale Salad with Mango Ginger dressing, and an Ethiopian-style Roasted Chickpea Portobello entree…all with a little Well Your World spin and a hell of a lot of flavor. It’s so simple to eat healthy food, and when it tastes this good, well there’s no excuse not to!
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Episode 20 - Quesadillas

We nailed it with these two quesadillas. First we made an omelette-style breakfast quesadilla with chickpea flour and veggies, and that was super delicious. Then we made a version with a black bean, corn, sweet potato filling…and of course we drenched it in a roasted red pepper cheese sauce as well. All topped with, you guessed it, pico. Hope you’ll give these healthy quesadillas a try!
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Episode 19 - Sweet & Savory Crepes

I never thought we would be making crepes on this show, but we did, and we nailed it. I may be a pathetic food plater and photographer but they looked good enough for you to want to devour them. First we did a sweet crepe with dates, vanilla, and cinnamon topped with fruit. And we followed that with a savory beans and pico crepe, and what’s better than pico on a crepe.
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Episode 18 - Five Amazing Salsas

When you eat like us, it’s all about the delicious flavors you can pile on top of your starches, salads, or roasted veggies. So we made 5 delicious salsas that you’re going to love just as much you already love pico! We played with fruity flavors like mango and pineapple, a sun dried tomato salsa with fresh basil, a shiitake mushroom salsa that I’ll definitely be making often, and another with roasted tomatillos, poblano peppers, and avocado. I hope you give them a shot!
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Episode 17 - Stuffed Bell Peppers

These stuffed bell peppers were so simple and incredibly delicious! I made enough to eat for two days straight. We made two versions, a Mexican version and a delicious Indian curry version. Both are certain to be a family favorite, so you’ll surely want to add them to your weekly recipe rotation. Enjoy!
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Episode 16 - Burgers & Fries

Finally a burger that is not mush in the middle, doesn’t fall apart, and can be as dry or as moist as you like it. These bean burgers were delicious! We spiced them up with some no-salt seasoning and curry powder but you can use any number of spices such as Italian seasoning, poultry seasoning, on and on. They freeze well and can be grilled or baked. Hope you enjoy the burgers and fries!
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Episode 15 - The Caribbean Sauce

I wanted to reveal my delicious Caribbean sauce to my live show subscribers, and I think you’ll like it! As with all my sauces, you can mix it with just about everything! We did it with garbanzo beans, onions, and green chili (or green bell pepper), and we also tried it on top of cauliflower and cabbage steaks. This sauce makes a fantastic marinade as well!
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Episode 14 - Lasagne

Lasagne is as simple as making a marinara sauce, a little cashew ricotta, and stacking it all together. It’s a recipe that looks much harder to create than it actually is, so anyone can throw this together with minimal cooking skills. As always, we did it SOS free, and it was totally delicious! I took mine to a dinner party and received many compliments, and I think you will too.
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Episode 13 - Lentil Soup & Creamy Chickpea Salad

I wanted to make two of my favorite big batch recipes to help those participating in the Well Your World 30 Day Challenge and anyone who wants to keep a clean environment stocked with delicious healthy food. These two dishes were excellent as always and keep very well in the fridge. Make them in massive batches and eat them all week!
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