Grilled sweet potatoes with honey mustard dipping sauce

The recipe I will be sharing with you today is a simple but yet yummy dish which will satisfy your palate with delightfulness. Seriously, I’m not joking. In my opinion, sweet potatoes are without a doubt one of the best root vegetables on the planet. Not to mention that sweet potatoes are richer in nutrients than cereals for example. And they don’t require a lot of time to cook.

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Zucchini pasta with Shrimp and vodka

When the weather gets warmer, I usually hate to eat foods that are on the heavy side. During spring and summer, I prefer to eat lighter foods and less starch. That’s why, two years ago, I immediately fell in love with the idea of Zucchini pasta after surfing for new ideas on Pinterest. At first, I was skeptical because, for me, pasta normally meant made with flour and eggs. So I was certain that I wouldn’t like it. Then I tried it and I simply loved it. Since then, making Zucchini pasta is now part of my cooking habits.

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Leftover Edition: Chicken pizza

Whenever I go grocery shopping, I always return home with rotisserie chicken because I’m usually too exhausted to cook after an hour spent at the store wandering from alley to alley. In addition of acting as a troubleshooting option when you are too tired to cook a meal, rotisserie chicken can be added in almost every recipe. Whether it’s in salads, quiches, pizzas or pasta, rotisserie chicken can’t go wasted.

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Tequila and Lime Pork tacos

Happy Cinco de Mayo! For the occasion, I decided to celebrate Mexican food by making pork tacos with homemade tortilla. Even though it wasn’t my first time making tortillas on my own, it was my first time making them with Masa flour. Usually I make my tortillas with all-purpose flour, but this time I decided to try to make the classic corn tortillas. The taste wasn’t quite the same as the ones with all-purpose flour; however I can’t say I didn’t enjoy it. I think the next time I will probably try to make a recipe with both masa flour and all-purpose flour just to see if there is a difference.

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Mushroom quinoa (Vegan)

I ended my Vegan week challenge with a simple and healthy recipe. My sister introduced me to quinoa six years ago and since then I’m totally hooked. I usually eat quinoa in salads, however from time to time, I find myself replacing rice with quinoa to accompany my curries or stew dishes. Quinoa is also listed as one the world’s healthiest foods because it’s a nutrient-rich grain with countless health benefits. Quinoa is easy to prepare and also gluten free.

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Vegan African red beans stew or Madesu stew

Madesu is the Lingala word for beans. Beans are one of the staple ingredients in the African cuisine and they are cooked in every part of Africa in different ways. That’s why as part of my Vegan week, I decided to make a vegan version of the African red beans stew I used to have when I was growing up. Usually in Congo, Madesu or beans are served with beef, pork, salt cod or tripe sheep, however since I’m fully vegan this week; I decided to make this stew without adding any type of meat or fish.

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Rita’s Nyama Choma

As part of a long standing family tradition, Easter always means eating Lamb so this year I decided to cook a very typical East African dish using a boneless butterflied lamb’s leg. In Swahili, Nyama means meat and Choma stands for roasted. It’s a very popular dish in East Africa especially in Kenya and Tanzania. Typically, Nyama Choma is slowly roasted on a grill over a bed of charcoal giving to the meat a particular taste.

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