We made four simple 10 minute meals with no chopping required! We focused on easy-to-find canned and frozen items today. First we made a delicious Mexican Fiesta Chili with charred corn, peppers, onions. Next was a Ratatouille which our viewers forced us to aptly rename Wowatouille, full of flavor and veggies! Then was the Pasta Carbonara, creamy and rich with no need for nuts. Then the grand slam was our delicious Curried Potato Stew, full of starches like chickpeas, potatoes and green peas, you'll love this flavor! Hope you enjoy these easy 10 Minute Meals!

In this episode we showed you several ways to play with a couple base recipes! First we made a Red and a Green Tamale Pie. The process was practically the same for both, but with different ingredients. You can use whatever you have in the fridge and it will be delicious! It's so much easier than making tamales but you still get all of the same delicious flavors! Then we created three unique and colorful Layered Hummus Dips! The first dip was a Mexican Style with tomatoes and char roasted corn. The second dip was Greek Style with kalamata olives, parsley, balsamic vinegar, and more! The final dip was an Indian Style with roasted chickpeas and cauliflower. These dips are perfect for a meal at home or a fancy party dip!

These recipes are perfect for your next camping trip or day in the outdoors! Camping not your thing? These recipes taste just as amazing when made in the kitchen at home! First, we prepared a savory and filling Breakfast Potato Scramble cooked on the fire, followed by our marinated Veggie Kabobs. Then we made a flavorful Eggless Egg Salad that can be enjoyed on its own, as a wrap, or a sandwich! Additionally, we made creamy Foil-Pack Mashed Sweet Potatoes. We even made a couple campfire desserts you won't want to miss. Get those tents ready and enjoy!

We are known for our fast and simple recipes, but in this episode we took it a step further and created an array of meals that can be prepared in just 10 MINUTES! First, we whipped up a creamy and satisfying Potato Corn Chowder, sounds impossible I know. Next was a savory Curried Chickpea Lettuce Cup. You'll love the brand new and delicious McReebs™️ Wrap with the McReebs Secret Sauce. Then we created a tasty and satiating Peanut Ramen Bowl. Last but not least was a flavorful Mexican Buddha Bowl! The trick to sticking with it is to keep the food simple!

The first day of summer is right around the corner and nothing says summer more than a backyard BBQ with friends and family. Which is why we made the perfect spread to bring to your next summer gathering! First, we prepared a savory and simple Collard Greens in the Instant Pot. Next, we made a creamy Scalloped Sweet Corn Casserole topped with breadcrumbs. Last and most important, we created tangy BBQ Jackfruit that pairs perfectly with the collard greens and the casserole! Enjoy!

We put the soy yogurt from the previous show to good use in this episode by creating an array of unique and delicious recipes! First, we prepared a sweet berry Breakfast Yogurt with Homemade Granola. Next, we made a creamy Fermented Ranch Dressing paired wonderfully with a cobb salad as well as a simple Sour Cream that goes great on tacos and potatoes! Then we prepared a savory Indian Coriander Chutney! Last but not least, we made a decadent Cranberry Walnut Cheese and a flavor packed Garden Veggie Cheese, perfect for a charcuterie board! Get that yogurt ready and enjoy the show!

In the first part of this two-part yogurt series we taught you how to make delicious soy yogurt at home! Making your own yogurt is much more affordable and way tastier than store bought, and you can use it for a variety of recipes too! We went through the entire process in depth, step by step, answering all your questions along the way. You are going to love making your own soy yogurt at home! Tune in for Part 2 next week where we will show you all the ways we love to use our yogurt!

Nothing is better than easy and versatile sheet pan meals that you can serve on top of starches, greens, and more! We had the entire crew today with Bday Boy Dillon, Mom, Reebs, AND Luka! The first sheet pan we prepared was a deliciously filling Teriyaki Tofu Sheet Pan that we served on a bed of warm quinoa! Next, we made a BBQ Sweet Potato Sheet Pan with soy curls for an amazing texture, served on a bed of fresh kale. The last recipe we prepared was a refreshing Butternut Citrus Kale Sheet Pan served on a bed of wild rice. Enjoy the show!

Here is another episode with even more deliciously easy 20 minute meals with the full crew including Dillon, Mom, and Reebs! The first dish we prepared is a flavorful and colorful BiBimBap with a tasty Gochujang Sauce. This is essentially a Korean-style Buddha Bowl! The next quick meal was a versatile and fresh Smashed Avocado Chickpea Dip that can double as a spread; we made it into a delicious wrap! The final dish we whipped up is a wholesome Creamy Onion and Mushroom Quinoa that is a play off one of our casseroles, but this was the 20 minute version!

Since our first installment of 20 Minute Meals was so popular, we had to do another episode with even more quick, flavorful meals that will have you in and out of the kitchen in no time! The first dish we prepared was the creamiest Mushroom Kidney Bean Curry made with our coconut milk hack that you'll want to try! Next, we created a hearty Lentil Stew, so tasty served over your favorite cooked starch, we did millet! The last dish we whipped up was a fresh and flavorful Mediterranean Pasta that is so versatile, you can enjoy it hot or cold.

It is finally springtime so get ready for these bright sunny appetizers! First, we prepared the most delicious, savory Spinach Stuffed Mushrooms that melt in your mouth. Next we made a creamy Broccoli Salad with crunchy Tempeh Croutons and a Sriracha Aioli Dressing, awesome for making in big batches because it won't get soggy in the fridge. Finally, we made an air-fried Crab Cake from hearts of palm and some shredded nori to give it that seaside flavor. Enjoy the show!

 

These St. Patrick's day recipes are so good, they'll have you dancing an Irish jig (like us)! We made a delicious three course Irish feast, the first course is a simple and tasty Cabbage Salad with chickpeas and a mustard dressing. The second course is a Creamy Colcannon Soup that is rich and hearty, you're gonna love it! The last course and the star of the show is a Roasted Mushroom Shepherd's pie. We even drew a four leaf clover in the mashed potatoes for extra pizazz! Enjoy these recipes for your feast or any other day of the year. Happy St. Patrick's Day!