In large pot, heat oil over medium, add onions and saute for 5 minutes. Add the garlic, jalapeno, and salt cook 1 minute more, or until fragrant. Add the kidney beans, tomatillos, hominy, water and NutraKik® Spicy, bring to a boil, cover askew, reduce heat to low and simmer for 20 – 30 minutes. Add lime juice and season to taste.
Place water, tomatoes, garlic, and onion in a blender and puree until smooth; set aside. Heat oil in a 4-qt. saucepan over medium-high heat; add rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture, season with salt and NutraKik® Original, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all liquid, 25-30 minutes. Remove from heat and let sit, covered, for 10 minutes. Gently fluff the rice with a fork. Serve and enjoy!
Pat tofu dry and roll in a clean absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes. In a medium cast-iron skillet, sauté onion and tomatoes in oil until soft. Unwrap tofu and with a fork or spatula, break up the tofu into bit sized pieces. Add the tofu to the skillet and mix everything together. Season with NutraKik® Spicy and salt to taste and saute for another 5-7 minutes or until the tofu is slightly browned. Add fresh cilantro for a little garnish and serve immediately.
Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed. Blend soup, and then season with NutraKik® Original to taste. Serve and enjoy!
In a mason jar or container combine all of your ingredients except for toppings and give them a good stir. Refrigerate overnight or at least 5 hours. When ready to eat, top with favorite toppings and enjoy!
Heat olive oil in a large pot over medium-high heat. Add onions and garlic and sauté until translucent. Add in water, carrots, squash, green beans. Bring to a boil and then reduce to a simmer and cook until vegetables are tender about 15 - 20 mins. Add corn and cook for another 5 mins. Serve warm and enjoy!
Bring water to a boil. Reduce to a simmer and add the pasta. Cook for about 20 mins or until done. Add NutraKik® Original, salt and stir. Serve and enjoy!
Preheat oven to 400 F. Using a large skillet, sauté chicken breast in oil until nicely brown on all sides. Place skillet in the oven, middle rack, and cook chicken breasts for exactly 20 minutes.
While the chicken is cooking sauté the onions in a couple of tablespoons of oil, add the NutraKik® Curry, and continue cooking until the onions are translucent. Add the coconut milk and stir the mixture until hot. Add the cherry tomatoes and turn off the heat.
Once chicken is cooked, retrieve it from the oven. Slice the breasts diagonally, arrange on a plate, spoon the sauce and the tomatoes over and decorate with cilantro leaves. May be served with white rice.
Cut squash into 1″ chunks. In large pot melt butter/ghee then add onion & fennel and cook until translucent, about 8 minutes. Add squash and then cover with water, about 4 cups. Bring to a simmer and cook until squash is tender, about 15-20 minutes. Remove squash chunks with slotted spoon and place in a blender and carefully puree or use an emersion blender to puree. Return blended squash to pot. Stir in the coconut creamer and season with NutraKik® Original and salt. Serve and enjoy!