Tupperware Recipes

Ingredients ½ ​Pineapple​ ¼ cup​ Water​ ¼ cup​ Sugar​ ½ ​Vanilla bean or ½ tsp vanilla extract​ Fresh mint leaves (optional)​ Directions In a small saucepan, combine the water, sugar and the split vanilla bean or vanilla extract.​ Heat the mixture over medium heat, stirring until the sugar dissolves. Simmer for 2–3 min

Ingredients 150 g Parmesan cheese (plus more for serving) (±3.5 oz) 1/2 medium onion (peeled and quartered) 2 garlic cloves (peeled) 450 g ground chicken (±1 lb) 85 g breadcrumbs (±¾ cup) 15 ml Italian herb seasoning (±1 tbsp) 1 egg (beaten) 710 ml marinara sauce (±3 cups) Directions Using the Grate N Store, grate Parm

Ingredients 1 Onion (peeled) 1 Small hot chili pepper (stem removed) 2 Garlic cloves 0.7 oz Fresh ginger (minced) (20 g) 4 Chicken breasts (5.3 oz / approx 150 g each) 14 oz canned chopped tomatoes (400 g) Salt and pepper 1.3 lb Sweet potatoes (peeled) (600 g) 1 tsp ground coriander (5 ml) ¼ cup Peanut butter (75 g) 3

Ingredients 1 Yellow onion (finely chopped) 2 Garlic cloves (minced) 1 Green chili (seeded and finely chopped) 2 Medium eggplants (diced into ¾ inch / 2 cm cubes) 14.5 oz Canned diced tomatoes (410 g) 2/3 cup Vegetable broth (160 ml) 1 tbsp Ginger paste (15 ml) 1 tbsp Cumin (15 ml) 1 tsp Garam masala (10 ml) 1 tsp Curr

Ingredients 450 g raw chorizo sausages (skin off and sliced) (±1 lb) 900 g canned chickpeas (drained and rinsed) (±2 lb) 1 red onion (diced) 2 garlic cloves (minced) 1 red bell pepper (diced) 825 g canned diced tomatoes (±1.8 lb) 120 ml white wine (±½ cup) For Serving Fresh parsley or cilantro Crusty bread Directions P

Ingredients 2 tbsp Coconut yogurt ¾ cup / 180 ml Almond milk ½ Avocado ½ Banana ¼ cup /40 g Mango 2 tbsp Almond butter 1 tsp Vanilla 1 tsp Spirulina powder 1 tsp Maple syrup Directions Use a spoon to paint some yogurt on the interior wall of a large glass to make clouds. Sprinkle with a few pinches of spirulina powder.

Ingredients ½ cup / 30 g Kale, roughly chopped ½ cup / 45 g Purple cabbage, rough chunks ¼ cup / 25 g Brussels sprouts, halved ¼ Large carrot, peeled, rough chunks ¼ Medium apple, rough chunks 1 stick Celery, rough chunks 2 tbsp Walnuts Dressing: 1 tsp Olive oil 1 tsp Apple cider vinegar 1 tsp Maple syrup ½ tsp Dijon m

Ingredients 1 Garlic clove 1 tsp Lemon juice Salt & Pepper ¾ cup / 100 g Chickpeas (drained and rinsed) 2 tbsp Tahini 3 tbsp Olive oil Sriracha sauce Chili crisp Cilantro Directions Chop chickpeas and garlic together using the SuperSonic™ Chopper Compact. Add lemon juice, tahini and olive oil, as well as salt &

Ingredients 4 tbsp Chia seeds 2 tbsp Maple syrup 1 cup / 250 ml Almond milk 2 tbsp Sliced almonds 1 cup / 125 g blueberries Directions Blend chia, maple and almond milk in the SuperSonic™ Chopper Tall fitted with blade attachement. Allow to stand for 10 minutes and blend again. Decorate with the blueberries and sliced

Ingredients 1 Banana, ripe 1 Egg, medium ⅓ cup / 50g Oat Flour (or all purpose) 1 tbsp Honey 3 tbsp Almond/Soy milk 1 tsp Baking powder Directions Chop the banana in the SuperSonic Chopper Tall.​ Add the rest of the ingredients and blend until the mixture looks smooth. ​ Cook in a pan until bubbly then turn and finish