In a deep pot, sauté the onions with oil. Add tomatoes and bring sauce to a simmer and season with NutraKik® Original and Chimichurri Seasoning.
In a large mixing bowl, mix by hand the meat, breadcrumbs, onion, garlic, egg, NutraKik® Original and salt. Form into golf-ball sized balls. Place each place each meatball into the simmering sauce and cook for 20 minutes. Add these to your favorite pasta or eat on their own!
Heat the grill. While the grill is heating, rinse the pork chops and pat dry. In a small bowl combine Kawi Foods BBQ rub and mustard to make a paste and rub on all sides. When the grill is ready, place the chops onto the grill for about 5 - 6 minutes per side depending on thickness or until the internal temperature registers 145*F. Transfer the chops to a serving platter, cover loosely with foil and let rest for at least 5 minutes. Serve and enjoy!
In a frying pan add oil and saute onions until soft. Add in the NutraKik® Curry and the garlic. Add the cherry tomatoes and cook for another minute and continue stirring to avoid burning. Add a splash of water to prevent from sticking. Add in the drained chickpeas and coconut milk. Mix everything together. Put a lid on and cook on low for 20-25 mins. Serve with some rice and veggies.
*Can be made with any type of protein
Preheat oven to 425 F. Line a large rimmed baking sheet with foil or parchment paper and spray with olive oil. Wash cauliflower heads, then remove outer leaves and trim the very bottom of the core, but keep the core intact. Slice each head into 3/4 - inch - thick slices. The outer slices will fall apart but you can roast them as florets with the steaks. You will get about 3 steaks per head.
Arrange the “steaks” in a single layer on the baking sheet. Spray their tops with olive oil and sprinkle with half of the seasoning. Bake the cauliflower pieces for 15 minutes. Remove from oven, carefully turn, spray with more oil and sprinkle with remaining spices and cheese. Bake until browned and fork tender and the cheese melts, 10 - 15 minutes. Serve and enjoy!
In a large pot heat the butter and olive oil over medium heat and add the onion, garlic and thyme. Cover and cook vegetables until soft, around 8-10 minutes. Pour the water into the pot, cover again and bring to a boil. Add the cream and NutraKik® Original and stir well. Add the kale and corn and cook until desired doneness. Season with salt, serve and enjoy!
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
Combine pecans, almonds, cashews, and pumpkin seeds in a large bowl. Add Kawi Foods Golden Milk powder, cayenne pepper and salt; toss to coat.
Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
Transfer nuts to the prepared baking sheet and spread into a single layer.
Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.
Preheat grill for high heat. Lightly coat the asparagus spears with olive oil, NutraKik® Original and salt. Grill over high heat for 2 to 3 minutes, or until desired tenderness.
Combine all ingredients except oil in a blender. With machine running, slowly dribble in olive oil and blend for a minute to combine.