2 boneless skinless chicken breast halves, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1⁄2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1⁄4 teaspoon salt
1⁄4 teaspoon dried basil
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon garlic powder
1⁄4 cup grated parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.

Recipe from: Genuis Kitchen


15 g butter
1 tablespoon olive oil
1 onion
2 cloves garlic, crushed
6 mushrooms, sliced
1 1⁄2 cups arborio rice
1 cup diced pumpkin (I use butternut)
3 -4 cups hot stock (chicken or vegetable)
1⁄2 cup grated parmesan cheese
freshly ground black pepper
1⁄2 cup chopped fresh parsley (optional)

Heat butter and oil together in a large saucepan or frypan.
Gently cook the onion and garlic.
Add the rice and cook, stirring until the rice is coated in the oil mix.
Cook this about 1 minute.
Stir in the pumpkin and mushrooms.
Pour over 1 cup of the hot stock.
Cook, stirring often until the liquid is almost all absorbed.
You don’t want the liquid to be boiling in with the rice, just a gentle simmer.
Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
This takes about 20 minutes.
You don’t need to stand there stirring the whole time if you use a non-stick pot and return often.
Stir in the parmesan cheese,seasoning and parsley.
It will go lovely and sticky with the cheese.
Serve immediately.

Recipe from:

Avocado Quesadillas (Vegan!)

1/2 avocado, more if you prefer
1 small roma tomato, diced
1 green onion, sliced
2 tsp. nutritional yeast (I use this brand)
Seasonings of choice (I love smoked paprika, cumin, garlic powder, etc.)
Salsa (optional)
1 large tortilla (This can be a gluten-free recipe by simply selecting gluten free tortillas)

Note: All these ingredients can be found at Local Foods Market in Westminster.
Still want that cheesy flavor and texture? Try Lisanatti Foods almond cheddar or Daiya dairy and gluten free cheddar style shreds – both found in our dairy section.

Smash avocado and spread out on one half of the tortilla. Sprinkle with nutritional yeast and any seasonings. Add tomato, green onions, and salsa. (Or save the salsa for dipping!)
Fold over the top half of the tortilla, and place on a skillet over medium heat.
Heat for a few minutes on each side until warmed through.

Recipe from:

Braised Fennel and Potatoes

1 pound small potatoes
1 medium bulb fennel
2 tablespoons olive oil
3/4 cup chicken broth
Salt and pepper
Lemon wedges

Cut potatoes into 1/4-inch slices and fennel into 1/4-inch wedges; reserve fronds.
In a large skillet, heat olive oil over medium-high. Add fennel and cook, turning occasionally, until golden brown on both sides, 8 minutes.
Add potatoes and cook until golden, about 3 minutes.
Stir in broth, season with salt and pepper, and bring to a simmer. Cover and cook until vegetables are tender, about 12 minutes.
Sprinkle with fennel fronds and serve with lemon wedges.

Paleo burgers w/avocado & onions

1 1/2 pounds of lean ground beef {make six 1/4lb burgers}
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of garlic powder
2 tablespoons of coconut oil
2 small onions, thinly sliced
2 tablespoons of balsamic vinegar
1 large tomato, sliced into 6 thick slices
1 cup shreeded green leaf lettuce
3 avocados

Heat a medium skillet to medium high heat.
Add 1 tablespoon of coconut oil, once melted add in thinly sliced onions. Saute until lightly caramelized, stirring occasionally. {about 10-15 minutes}
Add in balsamic vinegar. Saute for another 5 minutes, stirring occasionally. Set aside.
Form six 1/4lb. burgers with the lean ground beef.
Lightly season both sides with salt, pepper, and garlic powder.
Heat a large skillet to medium-high heat. Add in 1 tablespoon of coconut oil. Place the burgers in the skillet and saute each side for 3-5 minutes {depending on your desired doneness}.
Remove from skillet and let sit for 1 minute.
Assemble burgers.
Place 1 large slice of beef steak tomato on a plate, top with a pile of shredded lettuce, the burger, 2 tablespoons of the balsamic caramelized onions, and top with sliced avocado {I put half an avocado on each burger}.
Serve with gluten-free mustard.

Serving Size: 1 burger
Calories: 367
Sugar: 1 g
Sodium: 513 mg
Fat: 27 g
Saturated Fat: 10 g
Carbohydrates: 8 g
Fiber: 5 g
Protein: 24 g
Cholesterol: 73 mg

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