Virgin Pulse Global Cookbook 2015

Around The World
In 28 Bites
Traveltheglobewithouteverleavingyourkitchen.

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Israeli Salad
Israel
Spanakopita
(Spinach Pie)
Greece
Bitterballen
(Dutch Meatballs)
Netherlands
Haitian Pikliz
(Cole Slaw)
Haiti
Pao de Queijo
(Cheese Bread)
Brazil
Tripe with Mixed
Vegetables
China
Cock-A-Leekie Soup
Scotland
Miyeok Guk
(Korean Seaweed Soup)
Korea
Traditional Welsh Cawl
(Stew)
Wales
Romanian Vegetable
Stew
Romania
Grilled Octopus Salad
Spain
Bacalhau a Gomes de Sa
(Salt Cod Casserole)
Portugal
Shrimp Fra Diavolo
(Pasta with Shrimp)
Italy
Arroz Con Pollo
(Chicken with Rice)
Puerto Rico
Spätzle
(Hand-Cut Pasta)
Germany
Loobia Polo
(Rice with Green Beans)
Iran
Lok Lak
(Lettuce Wraps)
Cambodia
Slow Cooked Corned Beef
& Cabbage
Ireland
Oyakodon
(Chicken, Egg, and Rice Bowl)
Japan
Töltött Paprika
(Stuffed Peppers)
Hungary
Golabki
(Cabbage Rolls)
Poland
Gluten-Free Indian
Grilled Chicken
India
Salade Niçoise
France
A Healthier “Blintz”
Belarus
Allergy-Friendly
Apple Crumble
USA
Stollen
(Fruit Bread)
Germany
Kadayif
(Cream-Filled Pastry)
Armenia
Molasses Cookies
Canada
Appetizers, Soups, and Salads
Main Courses
Desserts
2 Around the World in 28 Bites © Virgin Pulse 2015. All rights reserved.

Israeli Salad
Servings: 4
Total time: 10 minutes
Nutritional Information
Calories: 210
Fat: 18g
Carbs: 10g
Protein: 1g
Fiber: 1g
4 cucumbers, diced
4 tomatoes, diced
½ red onion, diced
1 garlic clove, minced
⅓ cup fresh parsley, chopped
⅓ cup olive oil
1 ½ tbsp lemon juice
Salt and pepper, to taste
1 green bell pepper, diced
(optional)
⅓ cup fresh mint, chopped
(optional)
Directions
In a large bowl, combine cucumbers, tomatoes, onion, garlic, and
parsley (as well as the optional bell pepper and mint).
Meanwhile, make the dressing. In a separate bowl, whisk the olive
oil, lemon juice, salt, and pepper.
When ready to serve, toss the salad with dressing.
Did you know? This salad is served with almost every meal in Israel.
When I lived there, we never had a large meal that didn’t have a course of
‘salatim’ (small salads) to start things off, like this Israeli salad with either
tahini or hummus!Submitted by
Dvora Gautieri
Client Success
Manager
Ingredients
Israel
This quick, easy,
vegan, and gluten-free
salad is the perfect
light and nutritious
side dish to any meal
or barbecue.

Spanakopita
(Spinach Pie)
Servings: 6
Total time: 1 hour 15 minutes
Calories: 480
Fat: 28g
Carbs: 35g
Protein: 18g
Fiber: 4g
1 large onion, finely chopped
2 lbs fresh spinach, coarsely
chopped (chopped frozen
spinach works too!)
1 tbsp dried dill or parsley
4 large eggs
8 ounces crumbled feta
cheese
2 tbsp grated parmesan
cheese
4 tbsp butter, melted
1 lb phyllo dough, thawed
2 tbsp olive oil
½ tsp salt
Black pepper, to taste
Directions
Preheat the oven to 350°F.
In a large skillet, heat olive oil over medium heat. Add the onions and
cook until soft, about 5 minutes. Add spinach, and sauté until fully
wilted and all water has evaporated from the pan. Remove from heat
and stir in dill. Set aside.
In a small bowl, beat eggs with the feta, parmesan, salt and pepper.
Pour mixture over cooled spinach and stir to combine. Drain any
excess moisture.
Lightly butter the bottom of a 9x13 baking dish, and lay 8 sheets of
phyllo dough into the pan one sheet at a time, using a pastry brush to
lightly brush the top of each sheet with melted butter.
Spread the spinach mixture on top of the phyllo dough, and then layer
an additional 8 sheets of the phyllo dough on top, brushing each sheet
with a light layer of butter before adding the next layer. Tuck in or trim
any excess phyllo dough from the edge of the pan. Refrigerate for 30
minutes.
Bake for 45 minutes, or until golden and crisp. Let it cool for a few
minutes, then cut into squares and enjoy warm!
Did you know? Spanakopita, or spinach pie, is most often
served as a snack in Greek culture, which explains why it makes
such a great appetizer! Spanakopita can also be made without
eggs or cheese, and is prepared this way during observed
religious fasts for those in the Greek Orthodox tradition.
Submitted by
Stevie Bryant
Client Success
Manager
Ingredients
Greece
Spinach is chock full
of nutrients like iron,
potassium, magnesium,
and vitamin K. Bonus:
Cooking spinach makes
it even healthier!

Bitterballen
(Dutch Meatballs)
Servings: 1 dozen
Total time: 30 minutes prep time, plus
chilling and 25 minutes cook time
Calories: 161
Fat: 9g
Carbs: 11g
Protein: 32g
Fiber: 1g
2 cloves garlic
1 small white onion, diced
3 tbsp grass-fed butter
3 tbsp coconut flour
1 cup chicken broth
2 cups baked chicken, diced
1 tsp minced chive
1⅓ cups gluten-free bread crumbs
2 eggs
1 tsp almond milk
¼ tsp sea salt
⅛ tsp black pepper
1 tsp olive oil
Stone-ground mustard (optional)
Directions
In a large saucepan, melt butter over medium heat. Stir in coconut
flour until smooth. Gradually add broth and bring to a boil. Cook,
stirring constantly, for 1 minute or until thickened. Carefully add
chicken and chive; cook and stir for 5 minutes. Stir in the salt and
pepper. Transfer to a bowl and refrigerate for 1 hour.
Preheat oven to 400°F.
Place gluten-free bread crumbs in a small shallow bowl. In another
bowl, whisk the eggs, milk, and olive oil.
Shape meat mixture into 1” meatballs and place on a baking sheet.
One by one, roll meatballs in bread crumbs. Dip meatballs in egg
mixture, then coat again with crumbs. Line the bitterballen on the
baking sheet. Bake for 20-25 minutes or until golden brown.
Serve hot with mustard.
Did you know? One of Holland’s favorite bar snacks,
bitterballen falls into the category of a “bittergarnituur” or
“garnish for bitters,” where bitters refers to alcoholic beverages.
The bittergarnituur usually includes meats, cheese, eggrolls
and, of course, bitterballen, also known as Dutch meatballs.
Submitted by
Carolyn LaCivita
Marketing Manager
Ingredients
Netherlands
Bitterballen are usually
filled with beef and deep
fried. By substituting
chicken and baking
the bitterballen, this
recipe becomes a much
healthier version.

Haitian Pikliz
(Cole Slaw)
Servings: 5
Total time: 15 minutes plus 8 hours rest
Calories: 48
Fat: 0g
Carbs: 9g
Protein: 1g
Fiber: 2g
½ cup white vinegar
1-14 oz package of
coleslaw mix
½ red onion, thinly sliced
3-4 Habanero or Scotch
bonnet peppers (or more if
you’re brave!), minced
Juice from 1 lime
Salt (optional)
Directions
In a medium bowl, combine coleslaw mix, vinegar, onion, and peppers.
Season with a pinch of salt and lime juice. Toss to combine.
Refrigerate overnight.
Enjoy with any grilled, fried, or stewed meat you prepare.
Did you know? Haitian pikliz is a hot (spicy) slaw that is very common on
the island. It’s a common street food and is normally consumed with fried
plantains and fried meats like “griot” (marinated, fried pork cubes). Pikliz has
gained popularity in recent years and is now eaten with basically any food
that needs a slight “kick.”
Submitted by
Vlad Lessage
Product Support
Specialist
Ingredients
Haiti
This cholesterol-
free side adds
zippy freshness and
nutritious cabbage
to any meal.

Pao de Queijo
(Cheese Bread)
Servings: 18
Total time: 1 hour and 45 minutes
Calories: 70
Fat: 2g
Carbs: 9g
Protein: 4g
Fiber: 0g
2 cups Brazilian sour
manioc starch (you can
also use tapioca flour)
1 ¼ cups warm water
¼ tsp yeast
2 eggs
¾ cup parmesan, finely
shredded
⅓ cup low-fat mozzarella,
finely shredded
⅓ cup matured white
cheese (if not available,
substitute with another ¼
lb of mozzarella or queso
fresco), crumbled or finely
shredded
Directions
In a large bowl, gently mix sour manioc starch, water, and yeast. Add
the eggs one at a time and mix until a smooth batter has formed.
Add the shredded cheese and mix until the cheese blend is evenly
distributed.
With your hands, roll dough into 2” balls and place on a non-stick
baking sheet. Freeze for one hour.
Preheat the oven to 350°F.
Once bread is frozen, remove from freezer and place in hot oven. Bake
for 30 minutes.
Did you know? This dish is one of the most
recognizable appetizers in Brazil and is often eaten at
breakfast or as a snack. It is a simple cheese bread, best
eaten fresh from the oven. Don’t bother re-heating – it
won’t be the same. Some variations include infusing a
creamy cheese or other fillings into the bread, but most
people enjoy it plain.
Submitted by
Chiang Ying Yi
VP of Engineering
and Architecture
Ingredients
Brazil
This recipe is not
only gluten free, but
also is a great upper
body workout when
you manually mix
the ingredients. Flex
those muscles!

Tripe with Mixed
Vegetables
Servings: 4
Calories: 121
Fat: 5g
Carbs: 4g
Protein: 15g
Fiber: 0g
1 lb tripe
1 cup Chinese picked
cabbage or the mixed
vegetables of your choice
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
2 tsp Laoganma chili sauce
*contains peanuts
Directions
Add water to a large pot (big enough to fully submerge your tripe),
and bring the water to a boil. Add the cleaned tripe, then bring the pot
to a boil again over medium heat. Simmer and cook for three more
minutes before shutting off the stove. Remove the tripe and rinse with
cold water to cool. Pat dry, then cut into bite-size strips.
Cut or shred the Chinese pickled cabbage (also called Suan cai) into
strips. You can substitute other vegetables if you like.
Add soy sauce, vinegar, sugar, chili sauce, then toss well and serve.
Did you know? This super-traditional Chinese dish is very
common and would be enjoyed at dinnertime. If tripe’s not your
thing, swap out the boiled tripe for poached chicken breast.
Submitted by
Li Lin
Principal Software
Engineer
Ingredients
China
Tripe is loaded
with protein, and
the high vegetable
content of the dish
adds even more
nutrients and fiber.

Cock-A-Leekie Soup
Servings: 8
Total time: 3 hours
Calories: 246
Fat: 6g
Carbs: 14g
Protein: 32g
Fiber: 2g
1 4-5 lb whole chicken
1 onion, finely chopped
2 carrots, finely chopped
2 leeks, chopped
1 sprig thyme
5 white peppercorns
1 bay leaf
Salt and pepper to taste
⅓ cup barley
2 oz prunes, chopped
1 tbsp parsley, chopped
Directions
Place chicken in large pot and add enough water to cover the chicken
(about 10 cups). Add barley and onion and bring to a boil over
medium heat. Allow soup to simmer for 1-2 hours, or until the chicken
is fully cooked. Remove chicken from broth and set aside to cool.
Make sure to keep the broth!
Once the chicken is cool enough to handle, gently separate the meat
from the bone and pull apart into bite-sized pieces. Discard skin and
bones.
Add chicken, carrot, leek, thyme, peppercorns, and bay leaf to broth
in the pot. Season with salt and pepper. Simmer over medium heat for
30-45 minutes.
Did you know? This warming soup uses so many great vegetables that are
widely available during the chilly Scottish winters. Nothing warms you up
from the rain and cold like a steaming bowl of cock-a-leekie soup.
Submitted by
Jamie McLeod
SVP Business
Development & Sales
Ingredients
Scotland
Broth-based soups are
a great low-calorie way
to satiate. Instead of
turning to a cream-
based or thickened soup,
have a hot cup of cock-
a-leekie soup to warm
you and fill you up.

Miyeok Guk
(Korean Seaweed Soup)
Servings: 6
Total time: 1 hour, plus 30 minutes
wait time
Calories: 140
Fat: 8g
Carbs: 6g
Protein: 11g
Fiber: 0g
4 cups soaked miyeok
(seaweed)
½ lb beef brisket
3 tsp minced garlic
3 tbsp soy sauce (soup soy
sauce is even better)
2 tbsp sesame oil
salt
pepper
15 cups water (or to taste)
Directions
Miyeok is sold dry and requires soaking prior to cooking. Be sure to
leave plenty of room in the bowl as dried mieyok expands to several
times its size when soaked. Soak the dried miyeok in a bowl of water
for at least 30 minutes.
Cut the beef into bite-sized pieces and marinate in half the soy sauce,
garlic, and pepper to taste.
Rinse the soaked miyeok thoroughly, drain well, and cut into bite-sized
pieces. Set aside.
This is a one-pot dish, so choose a pot that can hold all of your soup.
Sauté the seasoned beef over medium-high heat in sesame oil until
just cooked. Add the miyeok, the remaining soy sauce and continue to
sauté for another 5 minutes.
Add water and bring to a boil. Season with salt and pepper to taste. If
you used regular soy sauce rather than the milder soup soy sauce, you
will likely need no salt. Lower the heat, cover, and maintain a low boil
for an additional 25-30 minutes.
Serve with rice and kimchi for a kick.
Did you know? Miyeok guk is a common post-partum
recovery meal in Korea. It’s also a traditional birthday meal!
Submitted by
Lizzy Barber
Senior Product
Manager
Ingredients
Korea
Seaweed is extremely
iron-rich, but it’s also
loaded with several
other nutrients while
being low in calories.

Traditional Welsh
Cawl
(Stew)
Servings: 8
Total time: 2 hours
Calories: 209
Fat: 5g
Carbs: 24g
Protein: 13g
Fiber: 4g
1 onion, peeled
About 2 lbs lamb neck
fillet , bone in, cut into 1”
chunks (ask your butcher
to do this for you)
2 lbs swedes or turnips,
cut into ½” chunks
2 carrots, sliced into ½”
coins
3 Maris Piper potatoes,
peeled and quartered
2 parsnips, peeled
3 large leeks, sliced into
½” coins
Sea salt
Freshly ground black
pepper
Directions
Add 8 cups of water and 2 tsp salt to a large pot. Place over high heat
and bring to a boil.
Once water is boiling, add whole onion and lamb. Bring to a boil,
occasionally skimming the fat from the surface with a spoon. Simmer
for 10-15 minutes or until lamb is completely cooked through. Using a
slotted spoon, remove meat and allow to cool slightly. Strip the meat
from the bone and return to the pot.
Next, add the turnips and carrots and bring mixture to a boil. Reduce
heat slightly and simmer for 20 minutes. Add potatoes and cook until
vegetables are tender.
Add the parsnips and leeks. Simmer for 10 minutes, covered. Season
with salt and pepper.
Refrigerate, covered overnight. (Can be kept up to three days to let all
the juices mix- yum!)
When ready to serve, reheat the soup and serve with cracked pepper.
Did you know? Growing up, I would always help my mother
by cutting the vegetables! I loved being her sous chef. Some
of my fondest memories of childhood involve cooking with
my mom, especially on snowy winter days. This is the perfect
recipe that combines being hearty and healthy!
Submitted by
Carolyn Vernon
Office Manager
Ingredients
Wales
Leeks have sulfur-
containing compounds
like allicin that fight free
radicals in your body. They
also contain kaempferol,
a flavonol that may help
fight cancer and lower your
risk of chronic diseases
including heart disease.

Romanian Vegetable
Stew
Servings: 8
Calories: 323
Fat: 3g
Carbs: 55g
Protein: 9g
Fiber: 10g
2 lbs potatoes, peeled and chopped
4 yellow onions, chopped
3 carrots, peeled and sliced into
coins
1 eggplant, cubed, salted, and rinsed
3 medium tomatoes, chopped
3 bell peppers, seeded and chopped
½ white cabbage, thinly sliced
10 oz frozen peas
1 chili pepper, seeded and minced
2 tbsp olive oil
3 clove garlic, minced
2 tbsp fresh parsley, minced
2 cups water
½ tsp fresh thyme
2 cups rice, cooked
Directions
Heat the oil in a large pot over medium heat.
Add the onions, carrots, bell peppers, and chili pepper. Sauté for 5
minutes, until onions are softened.
Add the garlic, potatoes, and cabbage. Sauté for 3 minutes.
Add 2 cups water, tomatoes, salt, pepper, and thyme. Bring to a boil.
Cover and simmer for about 15 minutes, or until the potatoes are
almost tender.
Add the eggplant and return to a boil. Simmer covered for 20 more
minutes or until the vegetables are soft.
Add the peas and fresh minced parsley. Cook covered for an
additional 5 minutes.
Serve hot over rice.
Did you know? Romanian cuisine is made up of a diverse blend
of cultures from its geographic history, but also with distinct
character. This stew comes from when self-sufficient Orthodox
monks established their monasteries, centuries ago. The
ingredients of the recipe are based on the monks’ land work and
their crops, and the dish symbolizes their simple, healthy, and
cost-effective existence. The dish is popular in the summer and
during Orthodox Lent, when you can’t eat meat.
Submitted by
Paul Rus
Network Support
Associate II
Ingredients
Romania
Packed with a
variety of healthy
vegetables, this light
and easy recipe is
ideal for vegans and
vegetarians.

Grilled Octopus
Salad
Servings: 4
Total time: 3 hours
Calories: 407
Fat: 15g
Carbs: 30g
Protein: 36g
Fiber: 2g
A bottle of wine with natural cork
1 whole octopus (2-3 lbs), cleaned
3 tbsp olive oil, divided
1 bunch of organic arugula
½ cup fresh parsley, chopped
3 stalks of celery, chopped
2-3 local tomatoes, cut into wedges
10 black olives
1 tbsp capers
12 baby potatoes, like fingerling
3 cloves of garlic, sliced thinly
Leaves from 1 sprig of rosemary
1 tsp balsamic vinegar
1 lemon
A few blades of lemon grass
(optional)
Directions
Optional: Open a bottle of wine and pour yourself a glass.
Fill a large pot with water and bring to a boil over high heat. Add the wine cork and a
pinch of salt. If you’re using lemon grass, add it now.
When the water boils, put the octopus in. Reduce heat slightly and allow octopus to
simmer for about 1 hour.
Test the tenderness of the octopus with a fork. It should be easily pierced. Carefully
remove the octopus out of the pot and set it in a bowl. Toss with 1 tbsp olive oil and
season with salt and pepper. Allow it to cool completely.
While the octopus is cooling, prepare the salad. In a large bowl, toss arugula,
parsley, celery, tomatoes, olives, and capers. Refrigerate.
Next, start the potatoes. Boil the baby potatoes in your pot for about 3 minutes.
Drain. Once the potatoes are cool enough to handle, cut them in half and put them
in a bowl. Toss with 1 tbsp olive oil, a pinch of salt, garlic, and rosemary. Spread on
baking sheet, set the oven to 350°F, and roast for about 15 minutes, or until tender.
(The baby potatoes will cook quickly, so no need to pre-heat the oven.)
If using a gas grill, set it to high. (If you have a charcoal grill, make sure it’s hot
before you start grilling.) Otherwise, use a stovetop grill pan on high heat.
Once the octopus is cool, place it on the grill, head down and let it cook for a 4-5
minutes or until browned. Flip and cook the other side for another 4-5 minutes.
Remove from grill and cut into 2” pieces. Season with salt and pepper. Drizzle with
remaining olive oil and balsamic vinegar and toss.
Place your salad onto plates and top with potatoes and octopus. Garnish with a
lemon wedge.
Did you know? This is an age-old recipe, and the cork has long
been used as the secret ingredient to tenderize the octopus.
Traditional Spanish octopus (or pulpo gallego) is usually just
octopus with boiled potatoes, olive oil, and sweet Spanish paprika,
but this twist adds other Mediterranean elements.
Submitted by
Steve Shi
VP of Engineering
Ingredients
Spain
Octopus is an
excellent source
of lean protein!

Bacalhau a Gomes
de Sa
(Salt Cod Casserole)
Servings: 6
Total time: 1 hour active, plus 24-36
hours inactive
Calories: 418
Fat: 22g
Carbs: 34g
Protein: 19g
Fiber: 2g
1 ½ lbs salt cod
½ cup plus 1 tsp olive oil
2 cups yellow onions, thinly
sliced
1 tbsp garlic, chopped
2 lbs waxy potatoes
4 eggs, hard boiled
8 black olives
1 tbsp fresh parsley, finely
chopped
Salt and pepper to taste
Directions
Soak the cod in cold water to cover for 24 to 36 hours, changing the
water every 8 hours. Drain. Flake the cod into small pieces, careful to
remove all bones. Set aside.
Preheat oven to 350°F. Grease a 9” x13” casserole dish with 1 tsp olive
oil and set aside.
Fill a large pot with water and bring to a boil over high heat. Add
potatoes and cook until tender. Once potatoes are cooled, slice into
¼” coins. Set aside.
Heat ¼ cup olive over medium heat in a large sauté pan. Add onions
and garlic. Sauté until golden, about 6 minutes. Season with salt and
pepper.
Spread half of the potatoes over the bottom of the prepared casserole
dish and season with salt and pepper. Sprinkle half of the salt cod over
the potatoes. Place half of the onion mixture over the salt cod. Top the
onion with remaining cod. Finally, place the remaining potatoes on top
of the cod. Drizzle with ¼ cup oil.
Place in the oven and bake for 30-40 minutes, until golden. Garnish
with the sliced eggs, olives, and parsley.
Did you know? This is one of those dishes that tastes even better
the day after you make it, so be sure to save some leftovers.
Submitted by
Alex Medeiros
Client Success
Manager
Ingredients
Portugal
This tasty dish is
high in protein
and omegas!

Shrimp Fra Diavolo
(Pasta with Shrimp)
Servings: 4
Calories: 549
Fat: 13g
Carbs: 69g
Protein: 35g
Fiber: 4g
3 tbsp olive oil
1 lb medium shrimp, peeled
and deveined
4 cloves garlic, thinly sliced
2 anchovy fillets, chopped
1 tsp red pepper flakes
1 28-ounce can whole
tomatoes
½ cup dry white wine
2 sprigs oregano, leaves
stripped and chopped
Kosher salt
12 ounces spaghetti or linguine
(for a healthier option, use
whole wheat pasta)
½ cup fresh basil or parsley,
chopped
Directions
Heat 1 tbsp olive oil in a large pan over medium heat. Add the shrimp
and sauté, turning once, until almost cooked (about 1-2 minutes per
side). Remove from heat and set shrimp aside.
Add the remaining 2 tbsp olive oil to the skillet. Add the garlic,
anchovies, and red pepper flakes. Cook, stirring frequently, until the
garlic is fragrant (about 1 minute). Add the tomatoes with their juices,
wine, oregano, and 1 tsp salt. Allow to simmer, stirring occasionally,
until sauce is thickened (about 15 minutes).
Meanwhile, bring a pot of water along with 1 tbsp of salt to a boil over
high heat. Add the pasta and cook until al dente. (The label on the
pasta box should have directions.) Once the pasta is cooked, reserve
½ cup cooking water and set aside. Drain the pasta, but do not rinse.
Add the shrimp, pasta, and parsley to the sauce and toss the mixture
until everything is evenly combined. If necessary, stir in some of the
reserved cooking water to loosen the sauce.
Did you know? In the U.S., we often serve cheese on our pasta. In Italy,
however, serving cheese on a pasta dish that contains seafood is a big
“no-no.” Italians believe that the delicate flavors of seafood are
overshadowed by the rich flavors of cheese. So for this recipe, leave the
parmesan in the fridge.
Submitted by
Emma Lochiatto
Marketing Associate
Ingredients
Italy
Shrimp have
rich antioxidant
properties and are
a good source of
omega-3 fatty acids.

Arroz Con Pollo
(Chicken with Rice)
Servings: 4
Total time: 1 hour
Calories: 462
Fat: 6g
Carbs: 65g
Protein: 31g
Fiber: 6g
2 cups rice
1 lb chicken thighs and breasts
½ cup tomato sauce
2 red bell peppers, diced
½ cup sofrito*
1 tsp garlic powder
1 tsp black pepper
1 tbsp salt
4 cups of boiling water
*Sofrito: a fragrant blend of herbs
and spices used throughout the
Caribbean, especially Puerto Rico,
Cuba and the Dominican Republic.
You should be able to find it in
your local grocery store in the
international foods aisle.
Directions
Place the chicken on a baking sheet and bake for 25 minutes. (It might
not be fully cooked at that point, but don’t worry, it will continue to
cook once added to the rice.)
In a 4-5 quart stockpot, add sofrito, garlic powder, black pepper, salt,
tomato sauce, and red peppers. Cook over medium heat, stirring
frequently for 5-10 minutes until peppers are softened. Add chicken
and rice to the pot and stir until coated.
In a separate pot bring water to a boil. Once the water is boiling, add
to the stockpot over the chicken and rice. Boil uncovered, over high
heat, until water is absorbed. Once the water is absorbed, stir gently
to make sure sauce is evenly distributed.
Cover and cook over low heat for another 30 minutes or until the rice
is tender. If you find the rice is too dry, add a little extra water.
Did you know? Many Puerto Ricans insist that arroz con pollo cannot be
made without adding some beer.
Submitted by
Miguel Rosa
Client Success
Manager
Ingredients
PuertoRico
The typical arroz con
pollo recipe calls for
beer and browned/pan-
fried chicken. To make
the dish healthier, we
bake the chicken and
skip the beer.

Spätzle
(Hand-Cut Pasta)
Servings: 6
Calories: 213
Fat: 5g
Carbs: 29g
Protein: 8g
Fiber: 5g
4 cups whole wheat flour
3 eggs
1 tsp milk
1 tsp water
1 tbsp butter, browned
2 tsp salt, divided
Dash of nutmeg
Directions
Fill a large pot with water and a tsp of salt. Bring to a boil over high
heat.
Meanwhile, sift the flour and nutmeg into a large bowl.
In a separate bowl, beat the eggs with 1 tsp salt.
Using your fingers, make a well in the middle of the flour and pour in
the eggs. In a swirling motion, start from middle and gently mix eggs
into flour. If dough is looking dry, gradually add small amounts of milk
and water until a soft dough forms. The dough should hold together,
but not be sticky. (You may not need all of the milk and water.) Knead
the dough until bubbles begin to form.
Place dough on a cutting board. Using the broad edge of a knife,
scrape dough into thin strips. They should be about the size of
shoestring French fries.
In small batches, place strips into boiling water. Let pasta swell for 2-3
minutes and then remove with a slotted spoon and place in a colander.
Rinse in hot water and place in a separate bowl.
Before serving, toss pasta in browned butter. Spätzle can be kept
warm in the oven prior to serving.
Did you know? Spätzle is everyday pasta from Swabia (Southwest
region of Germany). It is considered to be genuine only if cut by hand!
Submitted by
Jamie Mannal
Implementation
Manager
Ingredients
Germany
Using whole wheat
flour adds nutrition
to this dish!

Loobia Polo
(Rice with Green Beans)
Servings: 4
Total time: 1 hour
Calories: 511
Fat: 11g
Carbs: 68g
Protein: 30g
Fiber: 5g
½ lb string beans, cut into 1”
pieces
2 cups basmati rice
1 tbsp olive oil
1 large yellow onion, diced
1 lb lean ground beef
2 tbsp tomato paste
1 tomato, diced
Pinch of cinnamon
1 tsp ground turmeric
½ tsp lemon juice
Directions
In a small pot, bring rice, a pinch of salt, and 4 cups of water to a
gentle boil. Reduce heat to low, cover and cook until all of the water
has evaporated. Remove from heat.
Bring a small pot of water to a boil over high heat. Add green beans
and boil until soft, about 4 minutes. Drain and set aside.
Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat.
Add onions and sauté until stoft, about 8 minutes. Reduce heat to
low and add ground beef. Cook for 10 minutes or until browned. Add
the green beans, tomato paste, a pinch of salt, a pinch of cinnamon,
turmeric, chopped tomato, lemon juice, and 2 cups of water. Continue
cooking for 5-10 minutes, stirring occasionally, until the sauce is thick.
Add the rice to the stew and cook over medium-low heat for an
additional 15 minutes.
Did you know? Loobia polo is a very delicious, colorful, and healthy Persian
food that gets its name from its two main ingredients: string beans and rice.
It is often served with yogurt or a simple cucumber salad.Submitted by
Siavash Kayal
Software Engineer
Ingredients
Iran
Green beans have a lot
of nutritional value and
are a good resource for
proteins and vitamins. For a
vegetarian alternative, you
can replace the meat with
mushrooms, tofu, or small
chunks of cooked potato.

Lok Lak
(Lettuce Wraps)
Servings: 4
Calories: 267
Fat: 11g
Carbs: 13g
Protein: 25g
Fiber: 4g
1 lb sliced beef (or chicken or
shrimp)
3 cloves of crushed garlic, divided
1 tbsp organic ketchup
1 head of your favorite lettuce
2 tomatoes, sliced
1 cucumber, sliced
1 small red onion, thinly sliced
1 tbsp light soy sauce
1 tbsp oyster sauce
½ onion chopped
3 tsp olive oil
1 tsp black pepper, divided
1 tsp sugar, divided
1 tsp sea salt, divided
Juice from ¼ lime
Directions
Place meat in bowl and toss with 2 tsp olive oil, oyster sauce, ½ tsp
sugar, ½ tsp salt, ½ tsp pepper, 2 cloves crushed garlic, and ketchup.
Marinate in the refrigerator for 30 minutes.
Meanwhile, place lettuce, sliced tomatoes, sliced onions, and
cucumber on separate plates and set aside.
Make the dipping sauce by combining the ½ tsp sugar, ½ tsp salt, ½
tsp black pepper, ½ tsp crushed garlic, and lime juice.
After meat is marinated, heat 1 tsp olive oil in a frying pan over high
heat. Once oil is hot, add meat and sauté for 5-10 mins, until fully
cooked. Place on a plate.
Serve meat over the lettuce with the dipping sauce on the side.
Eat by wrapping the meat up in lettuce leaves. Don’t forget to add
the sliced tomatoes, onions, and cucumbers. Enjoy with your dipping
sauce.
Did you know? This dish is a staple in most Cambodian
households. The dipping sauce’s zing is what makes the dish
so tasty. In some areas of Cambodia, it’s served with French
fries, which goes back to French influence during the country’s
colonization.
Submitted by
Ravid Te
Senior Mobile QA
Engineer
Ingredients
Cambodia
Fresh and light, this
dish boasts servings
of fresh lettuce,
tomatoes, and onions
with protein.

Slow Cooked Corned
Beef & Cabbage
Servings: 8
Total time: 8 hours and 15 minutes
Calories: 461
Fat: 13g
Carbs: 41g
Protein: 39g
Fiber: 6g
1 medium onion, cut into
wedges
4 large red potatoes,
quartered
1 lb carrots, cut into halves
1 corned beef brisket with
spice packet (3 lbs., cut in
half)
1 head of cabbage, cut into
wedges
3 cups water
3 minced garlic cloves
1 bay leaf
2 tbsp sugar
2 tbsp cider vinegar
½ tsp pepper
Directions
Place the carrots, potatoes, onion, cabbage, and beef in a 5 quart slow
cooker.
In a large bowl, combine spice packet, pepper, vinegar, sugar, bay leaf,
garlic, and water. Pour into the slow cooker.
Cover and cook on low for around 9 hours until the meat and
vegetables are tender. Serve a hearty portion of beef and veggies,
making sure to discard the bay leaf.
Did you know? The “corned” part of the name has nothing to do with corn!
It actually refers to the corn-sized salt crystals that are used when brining.
And why cabbage? It was one of the cheapest vegetables available during
the time of the Irish immigration to America.
Submitted by
January Stewart
Human Resources
Manager
Ingredients
Ireland
Try to find a very lean
cut of low-sodium
corned beef and make
sure you trim of as
much fat as you can
before cooking it.

Oyakodon
(Chicken, Egg, and Rice Bowl)
Servings: 2
Calories: 541
Fat: 17g
Carbs: 54g
Protein: 42g
Fiber: 1g
3 tbsp mirin (Japanese sweet
cooking rice wine)
1 cup dashi (Japanese stock made
from bonito flakes, dried kelp and
anchovies)
2 tbsp soy sauce
1 tbsp sugar
½ large onion, thinly sliced
2 chicken thighs cut into 1” pieces
(substitute chicken breast for a
leaner option if desired)
3 eggs gently beaten
Cilantro or scallion, finely cut for
garnish
Cornstarch slurry – combine 1
part water with 1 part cornstarch
(start with 1 tsp of cornstarch)
2 cups cooked rice (preferably
Japanese white rice)
Directions
Combine mirin, dashi, soy sauce, and sugar into a large skillet then
bring to a gentle boil over medium heat.
Add in onions and chicken, cover the skillet, and then bring everything
to a boil over medium heat.
Skim off any surface foam to keep the stock clear. Continue to boil
over medium heat until the chicken is cooked.
Stir in cornstarch slurry to the beaten eggs (the slurry is a thickening
agent).
Now evenly drizzle in the beaten egg mix and allow the mixture to
cook. When the eggs are about 90 percent cooked, turn off the flame/
cooktop.
Fill half the bowl with hot cooked rice, and then pour the egg and
chicken over the rice. Garnish with cilantro or scallion. The hot rice
will help to further cook and solidify the simmering egg mix. Enjoy!
Did you know? Oyakodon literally means “parent and
child rice bowl” and is a popular Japanese comfort food
that dates back to 1891. The main ingredients are chicken
and eggs, implying the poetic parent-child relationship.
It’s a simple and budget-friendly meal that can be quickly
prepared, which makes it ideal at lunch time for busy
Japanese office workers who need to be in-and-out of a
food stall or restaurant fast!
Submitted by
Rick Liou
Sr. Marketing
Manager
Ingredients
Japan
Chicken and eggs are two of
the best low-calorie, low-
fat, and high-protein options
for your money. Eggs also
increase HDL (the good
cholesterol) and are rich in
antioxidants that keep your
eyes healthy.

Töltött Paprika
(Stuffed Peppers)
Servings: 4
Total time: 80 minutes (20 prep,
60 to cook)
Calories: 497
Fat: 21g
Carbs: 33g
Protein: 39g
Fiber: 5g
4 Hungarian peppers, or any
bell pepper
1 small onion, finely chopped
1 lb lean ground beef
½ lb ground pork
½ cup uncooked rice, rinsed
1 large egg, beaten
1 tsp Hungarian paprika
2 (8-ounce) cans tomato
sauce
1 tsp salt
½ tsp black pepper
1 clove garlic, finely chopped
1 tsp sugar
Directions
Wash the peppers. Cut the tops off and remove the seeds and any
membranes. Season cavities lightly with salt and pepper and finely
chop the pepper tops and place in a large bowl.
Add onion, ground beef, pork, rice, egg, paprika, salt, pepper and garlic
to the bowl and mix well.
Preheat oven to 350°F. Stuff the peppers with the meat mixture lightly
(the rice will expand while cooking). Leftover meat can even be used
to make meatballs!
Place the peppers in a Dutch oven or large bowl. Mix the tomato
sauce with sugar. Once mixed, pour over the peppers in the pot. Cook
for one hour, let cool and enjoy!
Did you know? Hungarians like their stuffed vegetables. While cabbage
and peppers are probably most common, almost any restaurant you visit
in Hungary is likely to have some sort of stuffed
veggie on the menu. Hungary is also a major pepper
producer and is even known for their paprika – or
“paprika to stuff”!
Submitted by
Lauren Higgins
Implementation
Manager
Ingredients
Hungary
Paprika is high in
antioxidants, rich in
vitamins A and E, and
has anti-inflammatory
properties as well.

Golabki
(Cabbage Rolls)
Servings: 12
Total time: 3 hours
Calories: 284
Fat: 12g
Carbs: 16g
Protein: 24g
Fiber: 4g
2 tbsp unsalted butter
4 cloves garlic, minced
1 large yellow onion, diced
2 eggs
2 tbsp marjoram
1 tbsp thyme leaves
14½ oz can tomato sauce
3 lbs ground turkey
2 cups cooked rice
1 head white cabbage, cored
32 oz can crushed tomatoes
1 tsp salt
1 tsp pepper
Directions
Heat 2 tbsp butter in a skillet over medium heat. Add onion and garlic.
Cook until onions are soft and caramelized, about 15 minutes. Remove
from heat.
In a small bowl, beat eggs. Add marjoram, thyme, salt, and pepper. Set
aside.
In a large bowl, combine turkey, rice, egg, and onion and garlic
mixture. Cover and refrigerate for at least 30 minutes.
Bring a large pot of water to a boil over high heat. Blanch cabbage
head until leaves are tender, about 3 minutes. Drain. Once cabbage is
cool enough to handle, peel off leaves one at a time until you have 24
set aside.
Place ½ cup of turkey mixture into each cabbage leaf. Roll the leaf
around the meat to form an envelope. Repeat this until your meat
is gone. Place the envelopes, seam side down, in a casserole dish.
Season top with salt and pepper.
Pour tomatoes and tomato sauce evenly over the top. Cover the dish
with tin foil and bake for 2 hours.
Did you know? Golabki, or “little pigeons”, are traditionally made with
beef, lamb, or pork, but turkey is a healthy substitute if you’re looking
to reduce the fat content.
Submitted by
Susan Martin
Senior Data Analyst
Ingredients
Poland
Cabbage is packed
with fiber that
can help lower
cholesterol.

Gluten-Free Indian
Grilled Chicken
Servings: 8
Total time: 25 minutes plus rest time
Calories: 232
Fat: 24g
Carbs: 1g
Protein: 28g
Fiber: 0g
8 boneless chicken thighs
4-5 tbsp soy sauce (for
gluten-free diners, use tamari
or gluten-free soy sauce)
3 tbsp ‘adobo spices’
3 tbsp water
¼ cup red wine vinegar
½ cup vegetable oil
6-8 tbsp ground coriander
(freshly ground in a small
coffee grinder is best)
3-4 tbsp ground cumin
(freshly ground in a small
coffee grinder is best)
½ cup cilantro, chopped
(optional)
Directions
In a small bowl, mix adobo spices, red wine vinegar, oil, and 3 tbsp of
water, then add the ground cumin and ground coriander.
Cut the boneless thighs into stew-sized pieces (each thigh should
make 4-5 strips) and place into a large bowl. Pour soy sauce and
marinade over top, add the cilantro (optional), and toss until chicken
is evenly coated. Refrigerate covered for at least 4 hours, but
preferably overnight.
Spread the chicken on a foil-covered broiling tray and broil for 5-7
minutes, turning halfway.
Serve alongside rice or your favorite veggie and enjoy!
Did you know? Set aside a small coffee grinder for spices
anytime! Freshly ground spices are more fragrant and
potent.
Submitted by
Leena Kalia
Data Engineer
Ingredients
India
Substitute water
for the oil to reduce
calories but keep the
chicken tender.

Salade Niçoise
Servings: 6
Calories: 402
Fat: 22g
Carbs: 25g
Protein: 22g
Fiber: 4g
1 clove garlic, minced
1⁄3
cup olive oil
2 tbsp lemon juice
1 tbsp Dijon mustard
1 shallot, minced
1 lb. baby potatoes, boiled until tender
and halved
10 oz. haricots verts (French green
beans), blanched
1 pint cherry tomatoes, halved
6 small radishes, thinly sliced
1 medium cucumber, thinly sliced into
coins
4 hard-boiled eggs, quartered lengthwise
3 (5-oz.) cans oil-packed tuna, drained
½ cup Niçoise olives
¼ tsp freshly ground salt
Freshly ground black pepper, to taste
Directions
First, make the dressing. Place your minced garlic on a cutting board,
and sprinkle with the salt. Using a chef’s knife or another sturdy knife,
scrape garlic and salt back and forth until a smooth paste develops.
In a bowl, combine garlic mixture with olive oil, lemon juice, mustard,
shallot, and a pinch of freshly ground black pepper. Set aside.
Next, arrange the salads. You can either make one giant salad to
share, or create individual salads. Either way, arrange the potatoes,
haricots verts, tomatoes, radishes, and cucumbers on the plate. Over
top, gently place the eggs, tuna, and olives.
Pour dressing and enjoy.
Did you know? Traditionally, this dish also contains anchovies. Feel
free to add a few of them to your salad for an extra punch of salty
ocean flavor.
Submitted by
Allen Homan
Product Support
Specialist
Ingredients
France
With so many
vegetables and lean
proteins, this dish
could be a main course
for lunch or dinner.

A Healthier “Blintz”
Servings: 4
Calories: 297
Fat: 13g
Carbs: 24g
Protein: 17g
Fiber: 4g
1 cup whole grain spelt
flour
3 large eggs
½ cup whole milk (I do
recommend the whole milk
richness, but you could
substitute low-fat)
2 tsp olive oil
½ tsp fine sea salt
¼ tsp freshly ground black
pepper
1 cup grated parmesan
cheese, optional
Toppings of your choice.
Try roasted butternut
squash, caramelized
onions, shredded kale,
bacon, or herbs.
Directions
Sift the flour into a large mixing bowl.
Separate the eggs, and set aside the whites. In a small bowl, lightly whisk egg yolks.
Whisk in milk, water, salt, and pepper.
Add the liquid ingredients to the flour gradually, stirring until smooth.
Let the batter sit for at least 30 minutes (or cover and refrigerate up to overnight)
When you’re ready to make the pancakes, beat the egg whites until soft peaks form.
Gently fold egg whites into the batter.
Place oven rack close to the broiler and preheat.
Heat olive oil in a 10” cast iron skillet over medium heat. Add 1.5 cups of batter to
the skillet, and spread it out to the edges with the back of a spoon or a soft spatula.
Cook the pancake for just a minute—edges will be firm—and then scatter your
toppings over the pancake, pizza style
If you’re adding cheese. do it last. Under the broiler, the cheese will brown and crisp
in a lovely way!
Place the skillet under the broiler for a minute and a half, keeping a close eye on it.
The pancake will cook quickly.
Pull the skillet out of the oven, and slide the pancake onto a cutting board. Top with
herbs, additional cheese, or freshly ground pepper. Cut into wedges. Serve!
Did you know? The last vestige of our family’s Russian heritage is
blini-style crepes stuffed with sweet farmer’s cheese and topped with
sour cream, but we’ve started experimenting with some healthier
options. These pancakes aren’t wrapped around “filling”; rather,
you top with roasted vegetables, flash broil them, and then
cut them up into wedges.
Submitted by
Ann Kimura
Design Director -
Product
Ingredients
Belarus
Customize these
whole grain pancakes
with healthy toppings
of your choice, like
roasted veggies!

Allergy-Friendly
Apple Crumble
Servings: 8
Total time: 1 hour
Calories: 309
Fat: 9g
Carbs: 49g
Protein: 3g
Fiber: 5g
6 medium apples, peeled
and cut into small chunks
3-6 tbsp of white sugar,
depending on your
preference
½ cup gluten-free flour
½ cup brown sugar
½ cup oats
6 tbsp softened margarine
sliced (leave out at room
temp to soften)
¼ tsp baking powder
⅛ tsp salt
¾ tsp cinnamon
2 tsp lemon juice
Directions
Pre-heat oven to 350°F.
Grease a deep dish glass pie pan and add diced apples. Splash with
the lemon juice, sprinkle cinnamon and white sugar on top.
In a seperate bowl, combine all other ingredients and mix together
either with fingers, a fork, or a pastry cutter. You should have a
crumbly, greasy mess. Sprinkle this on top of the apples/sugar/
cinnamon and once you have it all loaded on, press lightly and bake at
350 degrees for 45 minutes. Serve warm with a scoop of vanilla non-
dairy ice cream (we use coconut ice cream).
My traditon: In my family, we have gluten/dairy/egg/tree nut/
peanut allergies, so trying to find a dessert that’s safe for all of us
is a challenge. This is a delicious and easy dessert that we do for
every big family dinner. For a tasty twist, try adding a handful of fresh
cranberries to the diced apples.Submitted by
Elaine Hom
Marketing Content
Manager
Ingredients
USA
Packed with oats and
apples, this dish has
a significant amount
of dietary fiber and is
less nutritionally void
than other traditional
desserts.

Stollen
(Fruit Bread)
Servings: 2 loaves (24-32 servings)
Total time: 6 hours, mostly unattended
Calories: 214
Fat: 6g
Carbs: 36g
Protein: 4g
Fiber: 2g
1 cup golden raisins
1 cup dried cherries
1 cup sliced or slivered almonds
3 tbsp orange juice
2 large eggs
1¾ cups (3½ sticks) butter
⅓ cup milk
4 cups all-purpose flour
¼ cup sugar
1 tbsp grated orange zest
2¼ tsps instant yeast or one ¼-ounce
packet active dry yeast
1 tsp ground ginger
1 tsp ground cardamom
¼ tsp ground nutmeg
1 tsp vanilla extract
1 tsp salt
Oil for greasing the bowl and baking sheet
1½ cups powdered sugar
Directions
Combine the raisins, cherries, and almonds, and orange juice in a medium bowl.
Mix, cover, and let sit at room temperature while you make the dough or overnight if
time allows.
Put 1 cup of the butter and the milk in a small saucepan over medium-low heat until
the butter melts.
In a large bowl, combine flour, ¼ cup sugar, orange zest, yeast, ground ginger,
cardamom, salt, and nutmeg. When the butter mixture cools to 100°F, add it to the
flour mixture and mix with the dough-hook attachment of a stand mixer or by hand.
Lightly beat the eggs with vanilla and stir into the dough.
Knead the dough with the dough-hook attachment of a stand mixer or by hand until
it feels smooth and elastic, about 10 minutes.
Grease a large bowl. Add the dough, and turn it over to coat it lightly with oil. Cover
the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let
the dough rise for 1½- 2 hours.
Once dough has risen, punch down the dough and add the raisin mixture. Knead the
dough in the bowl with the dough-hook attachment of a stand mixer or by hand until
the fruit, nuts, and ginger are evenly incorporated. (The dough should be sticky.)
Grease a baking sheet and shape the dough into 2 long, oval loaves on the baking
sheet. Cover the baking sheet with a clean kitchen towel or plastic wrap, put it in a
warm place, and let the loaves rise for 1 hour.
Preheat the oven to 350°F. Uncover the baking sheet and bake until the loaves are
golden brown, about 1 hour.
When the stollen is done, melt the remaining ¾ cup butter in a small saucepan over
medium-low heat. Brush the tops and sides of the stollen with the butter while the
loaves are still warm. Sprinkle powdered sugar over the stollen, pressing lightly to
help it stick.
Cool thoroughly. Wrap each loaf in foil or plastic wrap and let sit at room
temperature for at least 1 day before serving.
Did you know? Stollen is a traditional German bread
usually eaten during the Christmas season and prepared
for the winter solstice. It was first made in the 1300s.
Submitted by
Leah Corcoran
Director, Member
Engagement
Ingredients
Germany
The added almonds
are a source of
vitamin E, copper,
magnesium, and high
quality protein.

Kadayif
(Cream-Filled Pastry)
Servings: 24
Total time: 1 hour
Calories: 268
Fat: 16g
Carbs: 27g
Protein: 2g
Fiber: 2g
1 package kadayif
(shredded phyllo dough),
defrosted and at room
temperature
1 ½ cups unsalted butter,
melted
¼ cup cornstarch
2 cups plus 2 tbsp sugar,
divided
1 cup milk, divided
1 cup heavy cream
1 cup water
A squeeze of fresh lemon
juice
Ground pistachios
(optional)
Directions
Preheat oven to 375°F
First, prepare the dough. In a large bowl, separate the shreds of dough, fluffing it
with your fingers.
Pour the melted butter over the dough, tossing with 2 forks to distribute butter
throughout. Set aside.
Next, prepare the cream filling. In a medium bowl, mix together sugar and
cornstarch. Stir in ⅓ cup of milk, stirring until well-combined.
In a saucepan, combine the remaining milk and heavy cream. Bring to a gentle boil
over medium heat.
Reduce heat to low and slowly pour in cornstarch mixture, stirring constantly until
it begins to thicken. Simmer for 1-2 minutes. Remove from heat and cool. Cover and
refrigerate.
Next, prepare the simple syrup. Heat sugar and water in a saucepan over medium-
low heat until sugar is dissolved, stirring from time to time. Add lemon juice and stir.
Allow to cool slightly before assembling.
Distribute half of the dough in a 9” x13” inch baking pan. Gently press down dough.
Spread the cream filling evenly over the bottom layer of buttered kadaif dough, then
top with remaining dough.
Bake uncovered for 45 minutes or until golden brown.
Cut into serving pieces.
While still hot, drizzle simple syrup over each piece. Allow guests to add more
syrup, if desired. Top with pistachios as an optional garnish!
My traditon: A staple dessert in Turkish and Armenian cuisine,
this favorite dessert is served at every gathering in our family. It’s
good enough to eat every day, though!
Submitted by
Lara Koraian
Team Lead,
Engineering
Ingredients
Armenia
Pistachios are
loaded with protein,
fiber, minerals, and
vitamins. You’ll also
get a good dose of
calcium!

Molasses Cookies
Servings: 24
Calories: 158
Fat: 10g
Carbs: 12g
Protein: 3g
Fiber: 2g
¾ cup of grass-fed butter,
room temperature
½ cup raw sugar
1 egg
¼ cup molasses
1 cup garbanzo/fava bean
flour mix
½ cup coconut flour
½ cup almond butter
1 tsp honey
1 tsp baking soda
½ tsp salt
½ tsp ginger
½ tsp cinnamon
Directions
Cut butter into cubes and microwave for 15-20 seconds to soften.
Next, cream together butter and raw sugar. Add the egg and
molasses. Once mixed, add almond butter and honey.
In a separate bowl, mix together garbanzo/fava bean flour, coconut
flour, baking soda, salt, ginger, and cinnamon. Then add to molasses
and mix well.
Drop on greased cookie sheet by the spoonful and bake for 8 - 10
minutes or until edges are brown.
Sprinkle with sugar before serving (optional.)
My traditon: Growing up, I frequently visited New Brunswick, Canada to
see my Memere. I especially loved her baking, and molasses was a staple in
her cupboard. The sweet and spicy smell of molasses cookies always
makes me think of being in her kitchen around the holidays.
Submitted by
Samantha LeBlanc
Marketing Associate
Ingredients
Canada
Molasses has a number
of benefits including
electrolyte balance,
relief from headaches,
anemia, acne, and bone
health improvement.

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