Save the heat from your oven to roast. Let VitaClay chef cook, serve and save your time with farm fresh salad to keep up your immune system and inflammation support!
Using the leftover, I made a batch of mini potatoes the other night.
See the recipe here: https://vitaclaychef.com/…/quick-easy-gar...
All the flavors of the Mediterranean are represented in this dish. Olives, Rosemary, Basil and nutty Pine Nuts. A great dish to compliment any meat or poultry dish!Ingredients:
2 pounds small red potatoes, scrubbed and cut into chunks
2 tablespoons olive oil
1 red onion, thinly sliced
10 black K...
Recipe courtesy of nomnompaleo.comConverted to VitaClayLink: https://nomnompaleo.com/post/33235606879/pressure-cooker-crispy-potatoes
Due to customers’ requests, we converted popular pressure cooking recipes into VitaClay. Why? Unmatched results!
Other than fry's we can get healthier and more fla...
1 cup quinoa, rinsed
1 1/2 cup water or broth
2 cups butternut squash, cut in cubes
1-2 cups kale, chopped
3-4 tablespoons olive oil
2 - 3 tablespoons balsamic vinegar
1 tablespoon light soy sauce or salt to taste
Add quinoa and water in your Vitaclay pot.
Add this must-have party dip in your holiday menu that every guest will surely enjoy! This is a great make ahead appetizer with ingredients you can’t resist. It's easy to prep, and will absolutely disappear quickly so save some for yourself. Check out our other crock pot dip recipes under our rec...
We’re accustomed to seeing holiday staples like roasted turkey, cranberry sauce, pecan pie, and the luscious green beans on our Thanksgiving dinner tables. It’s a meat-veggie-dessert balance that will delight you while having you appreciate the holiday spirit and ambiance with your family.
Adapted for VitaClay from Weight Watchers.
Suitable for all Vitaclay Models.
Image Courtesy of "Saveur".
This lovely vegetarian soup is a great as a first course or for a light dinner. It is warm, comforting and delicious with plenty of macronutrients and fiber.
We adapted this recipe from Weig...
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