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Turkey And Rice Dill Pickle Hemp Seed

We have all been there with the left-over Turkey….right?!  Well, here is a quick and easy recipe that you will love!!

Turkey And Rice Dill Pickle Hemp Seed
Turkey And Rice Dill Pickle Hemp Seed
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Turkey And Rice Dill Pickle Hemp Seed
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Instructions
  1. Boil rice in chicken broth until rice is cooked.
  2. Add corn and chicken to pot, stirring often until heated through.
  3. Remove from heat. Fold in hemp and serve.

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Hearty Stew

Need something that you can make ahead, feed a crowd or just something to fill that tummy?  This deliciously hearty stew will be sure to do all that and more!  Packed with so much goodness, you family and friends will be asking for more!

This recipe is allergy friendly – dairy and wheat/gluten free!

HeartE Stew
HeartE Stew
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HeartE Stew
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Instructions
  1. Heat large saucepan on medium high heat.
  2. Add oil and meat, sprinkle with Montreal Steak Spice.
  3. Cook approx. 10 minutes, stirring occasionally, until meat is browned.
  4. Add remaining ingredients.
  5. Once boiling resumes, reduce heat to medium low, and cover.
  6. Cook for approx. 30 minutes, stirring occasionally, until vegetables are tender.

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Loaded Mashed Potatoes

Enjoy a delicious new way to jazz up those mashed potatoes!  Not only that….they are allergy friendly and dairy free!

Loaded Mashed Potatoes
Loaded Mashed Potatoes
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Loaded Mashed Potatoes
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Cook Time
25minutes
Cook Time
25minutes
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  1. In a large saucepan over medium high heat, boil potatoes in water approx. 20 mins, until tender.
  2. Drain water and return potatoes to saucepan.
  3. Add margarine, and mash until smooth.
  4. Add bacon and hemp seeds.
  5. Place saucepan back on warm stove-top (burner turned off) and stir regularly until heated through. Enjoy!

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Hemp Banana Pancakes

This mouth watering banana pancake recipe is gluten-free, vegan, and allergy friendly –  making them a hit in every kitchen.  They come out moist and fluffy, just like banana bread and have a crispy outside, the perfect combination!

HempE Banana Pancakes
HempE Banana Pancakes
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HempE Banana Pancakes
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  1. Mix Flax and water together, set aside. In large bowl, combine all dry ingredients.
  2. Preheat griddle pan on medium heat.
  3. Add oil, flax "egg", vanilla, and almond milk into your flour mixture. Blend well. Stir in mashed bananas. Add oil, flax "egg", vanilla, and almond milk into your flour mixture. Blend well. Stir in mashed bananas.
  4. Wet your hands, and then flick your fingers above the pan to test. If it's heated and ready for batter, the water will sizzle and evaporate quickly.
  5. Pour batter onto pan, a spoon full per pancake. Cook approx. 3 mins per side, being careful not to burn. This picture shows when they're ready to flip. Since they cook a little more like banana bread than a pancake, if you wait for bubbles to pop, they will be a bit overcooked. Pour batter onto pan, a spoon full per pancake. Cook approx. 3 mins per side, being careful not to burn.   This picture shows when they're ready to flip.  Since they cook a little more like banana bread than a pancake, if you wait for bubbles to pop, they will be a bit overcooked.
  6. Enjoy!Enjoy!
Recipe Notes

Make you Banana Pancakes Serve with your choice of butter, Earth Balance margarine, peanut butter, almond butter, hemp butter.... sliced bananas, or any other topping your heart desires!

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Nacho Cheese

Do you miss cheese? Are you trying to prepare delicious meals for your #dairyfree family and friends? Everyone will rave about this #Allergyfriendly sauce.

Do you miss cheese? Are you trying to prepare delicious meals for your #dairyfree family and friends? Everyone will rave about this #Allergyfriendly sauce.
Do you miss cheese? Are you trying to prepare delicious meals for your #dairyfree family and friends? Everyone will rave about this #Allergyfriendly sauce.
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Do you miss cheese? Are you trying to prepare delicious meals for your #dairyfree family and friends? Everyone will rave about this #Allergyfriendly sauce.
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Instructions
  1. Boil potatoes and carrots about 20 minutes, until soft. Strain. Dump into a blender along with all other ingredients. Blend on high until smooth. Serve over vegetables or pasta, use as a dip, or drizzle over anything! Stores in the fridge for several days.

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Goulash

Goulash
Goulash
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Goulash
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Servings Prep Time Cook Time
4people 30minutes 30minutes
Servings Prep Time
4people 30minutes
Cook Time
30minutes
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Servings: people
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Stuffed Mushrooms

I couldn’t believe they tasted exactly like the cream cheese ones I was craving! Creamy, delicious, and nutritious. I saved this recipe for you from Easter. There was none left over, just compliments and second helpings. 😊

Stuffed mushrooms
Stuffed mushrooms
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Stuffed mushrooms
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  1. Cover cashews fully with water (I think I soaked in about 2 cups water). Soak for 2.5 hours minimum, or overnight if you plan ahead.
  2. Drain, and then dump into blender with water, lemon juice, salt, apple cider vinegar, garlic powder, hemp seeds and fish. *Fish is optional, if you don't add it they'll still be delicious!* Blend until smooth. You can easily turn this into a vegetarian plate by substituting 1/3 cup of pollock for 1/3 cup of cooked navy beans.  
  3. Fill mushroom caps, and set into glass 13x9 pan.
  4. Pour broth around mushrooms, then sprinkle with pepper. Bake for 20 mins in a preheated oven temperature of 350 F.

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Protein Bars, or Grandma’s cookies..? Soft and chewy, quick and easy

Protein Bars
Protein Bars
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Protein Bars
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  1. Combine Flax and water in a bowl, set aside to form texture of an egg. In a large mixing bowl, combine oat flour, salt, cinnamon, baking powder, oats, and hemp seeds.
  2. In a small saucepan over low heat, melt honey and almond butter together. Remove from heat when just combined, careful not to boil.
  3. Pour over flour mixture, add your flax egg and 1/2 cup water, then mix well. Add chocolate chips and raisins.
  4. Press into 9"x13" glass baking dish, but squish in 2-3" from one end, so your dough is about 9"x11" Bake 350 F for 20 mins.
  5. Cool, slice, and serve. (They're delicious warm out of the oven, too...) I wrapped the bars individually for a grab and go meal. I'm storing them in my fridge to stay fresh, though I'm not sure they'll last long around here!

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Gluten, Dairy and Egg Free Batter

This batter is perfect for fish or chicken strips. Allergy friendly, plus so much extra nutrition!

Gluten, Dairy and Egg Free Batter
Gluten, Dairy and Egg Free Batter
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Crispy, nutritious, and delicious batter!!
Gluten, Dairy and Egg Free Batter
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Crispy, nutritious, and delicious batter!!
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Servings Prep Time
6people 10minutes
Servings Prep Time
6people 10minutes
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  1. Mix all dry ingredients together in 1 bowl to create your flour. In another bowl, mix chia seeds and water together. Let stand for 3-5 mins, and then add milk. Whisk well until combined.Mix all dry ingredients together in 1 bowl to create your flour. In another bowl, mix chia seeds and water together. Let stand for 3-5 mins, and then add milk. Whisk well until combined.
  2. Coat fish/chicken in the flour. Coat fish/chicken in the flour.
  3. Then move into "egg and milk" bowl, and coat well.
  4. Transfer back into the flour bowl and coat well.Transfer back into the flour bowl and coat well.
  5. Fry in a generous amount of oil approx. 6 minutes/side, depending on your meat. Ensure internal temperature indicates meat is cooked before serving. I substituted tartar sauce for hummus, as it's allergy friendly for our family.Fry in a generous amount of oil approx. 6 minutes/side, depending on your meat. Ensure internal temperature indicates meat is cooked before serving. I substituted tartar sauce for hummus, as it's allergy friendly for our family.
Recipe Notes

Order Thrivelife's Chef's Choice Seasoning at www.hempe.thrivelife.com/chef-s-choice

Get Complete Truth Protein at

Book a party with HempE.ca today! 🙂

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