The Disability Fashion Project

[disabilityfashionproject]

Treat yourself to the perfect mix of soft salmon and tangy avocado salsa. You can grill, pan-sear, or bake the salmon in just 20 minutes with this recipe, making it a quick and tasty choice for any meal.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and black pepper to taste. 1 ripe avocado, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. Juice of 1 lime. Lime wedges for serving.

Instructions: Preheat grill, pan, or oven to medium-high heat. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and black pepper to create a marinade. Brush the salmon fillets with the marinade on both sides. Place the salmon on the grill, in the pan, or in the oven and cook for 4-5 minutes per side, or until the salmon is cooked to your liking. While the salmon is cooking, prepare the avocado salsa. In a bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Mix gently. Once the salmon is done, serve it with a generous spoonful of avocado salsa on top. Garnish with additional cilantro and lime wedges. Enjoy your quick and delicious salmon with avocado salsa!

Bobbi

[disabilityfashionproject]

Indulge in a fancy but simple pasta dish made with al dente spaghetti, roasted tomatoes, and creamy spinach sauce. Top it off with Parmesan and fresh basil. This dish is great for a cozy dinner or a special event.

Ingredients: 8 oz spaghetti. 2 cups cherry tomatoes, halved. 2 cups fresh spinach leaves. 3 cloves garlic, minced. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put cherry tomatoes cut in half on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, or until the tomatoes are soft and slightly caramelized. Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put in fresh spinach leaves and cook for about two minutes, until they wilt. Add heavy cream and grated Parmesan cheese. Let the sauce cook for two to three minutes, until it gets a little thicker. Add the cooked spaghetti to the pan and mix it around with the creamy spinach sauce. Serve the creamy spinach spaghetti with roasted tomatoes on top. Fresh basil leaves can be used to decorate the dish. Have fun!

Trent R

[disabilityfashionproject]

Savor sweetened condensed milk that is Paleo-friendly thanks to the use of coconut milk and natural sweeteners. This plant-based substitute is ideal for use in Paleo desserts and recipes.

Ingredients: 2 cans coconut milk. 1/3 cup honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: Place the coconut milk and maple syrup/honey in a saucepan. Over medium heat, bring the mixture to a simmer, stirring from time to time. Turn down the heat to low and simmer, stirring occasionally, until the mixture thickens and reduces by about half, about 1 hour. After taking off the heat, whisk in the vanilla extract. Before putting the condensed milk in a jar or other container, let it cool completely. Keep refrigerated for a maximum of one week.

Arnold Gregs

[disabilityfashionproject]

These Ginger Chocolate Chip Cookies are a delightful blend of warm spices and sweet chocolate. The addition of molasses adds a rich depth of flavor that complements the ginger perfectly. They are chewy, soft, and utterly irresistible!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1/4 cup molasses. 3 cups all-purpose flour. 2 teaspoons baking soda. 1/2 teaspoon salt. 1 tablespoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1 and 1/2 cups chocolate chips.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the molasses. In a separate bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips until evenly distributed in the cookie dough. Scoop tablespoonfuls of dough onto the prepared baking sheets, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your delicious Ginger Chocolate Chip Cookies!

Grant W

[disabilityfashionproject]

Traditional fish and chips with a beer batter top. It's perfect for a meal that makes you feel good.

Ingredients: 4 fillets of white fish such as cod or haddock. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup beer lager or ale. Vegetable oil for frying. 4 large potatoes, cut into thick fries. Salt and pepper to taste.

Instructions: In a bowl, mix flour, baking powder, salt, and pepper. Gradually whisk in beer until the batter is smooth. Heat vegetable oil in a deep fryer or large pot to 375F 190C. Dip fish fillets in the batter, allowing excess to drip off. Carefully place battered fish into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side. Remove fish from oil and drain on paper towels. Keep warm. In the same oil, fry the potato fries until golden and crispy, about 5-7 minutes. Remove fries from oil and drain on paper towels. Season with salt and pepper. Serve the beer battered fish and chips hot with your favorite dipping sauce.

Quintin

[disabilityfashionproject]

Stir-fried vegetables are served alongside crispy fried chicken and a sweet and tangy lemon sauce in this delectable Chinese lemon chicken stir-fry recipe. The textures and flavors are expertly balanced.

Ingredients: 2 boneless chicken breasts, thinly sliced. 2 tablespoons cornstarch. 1/4 cup soy sauce. 1/4 cup freshly squeezed lemon juice. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 tablespoon vegetable oil. 1 teaspoon grated lemon zest. 1/2 teaspoon minced garlic. 1/2 teaspoon grated ginger. 1/4 teaspoon red pepper flakes optional. 2 cups mixed vegetables bell peppers, broccoli, snow peas. Cooking oil for frying. Salt and pepper to taste. Sesame seeds and sliced green onions for garnish.

Instructions: In a bowl, combine cornstarch, soy sauce, lemon juice, honey, rice vinegar, grated lemon zest, minced garlic, grated ginger, and red pepper flakes if using. Mix well to make the sauce. Heat vegetable oil in a wok or large skillet over medium-high heat. Season the thinly sliced chicken with salt and pepper, then dredge it in cornstarch to coat evenly. Fry the chicken in hot oil until it turns golden brown and crispy. Remove and drain on paper towels. In the same wok or skillet, add a little more oil if needed and stir-fry the mixed vegetables until they are tender-crisp. Return the fried chicken to the wok, pour the lemon sauce over the chicken and vegetables, and stir-fry for a couple of minutes until everything is well coated and heated through. Serve the Chinese Lemon Chicken Stirfry hot, garnished with sesame seeds and sliced green onions. Enjoy your crispy and tangy lemon chicken stirfry!

Jason

[disabilityfashionproject]

Indulge in this creamy and fruity Keto-friendly dessert featuring the classic combination of strawberries and rhubarb, made into a luscious panna cotta. It's a delightful treat without the guilt of added sugars, perfect for satisfying your sweet cravings on a low-carb diet.

Ingredients: 1 cup heavy cream. 1 cup unsweetened almond milk. 1/4 cup powdered erythritol. 1 tsp vanilla extract. 1 tbsp grass-fed gelatin powder. 1 cup chopped rhubarb. 1 cup sliced strawberries. 1/4 cup powdered erythritol for fruit. 1/4 cup water. Fresh mint leaves for garnish optional.

Instructions: Heavy cream, almond milk, erythritol, and vanilla extract should all be mixed together in a saucepan. Stir it every now and then while heating it over medium-low heat until it starts to simmer. Put 1/4 cup of cold water in a small bowl and sprinkle gelatin over it. Give it five minutes to bloom. When the cream mixture starts to simmer, take it off the heat and whisk in the bloomed gelatin until it's all mixed in. Fill up the serving glasses or molds about halfway with the mixture before pouring it in. Set in the fridge for one to two hours. Put chopped rhubarb, sliced strawberries, and erythritol for fruit in a different saucepan. For about 10 to 15 minutes, or until the fruits are soft and the mixture gets a little thicker, cook on low heat. Take the fruit compote off the heat and let it cool down. Spread the fruit compote on top of each serving of panna cotta once it's set. If you want, you can add fresh mint leaves as a garnish. Enjoy!

Heather Walt

[disabilityfashionproject]

Indulge in these decadent gluten-free brownie cheesecake bites infused with the goodness of ALOHA chocolate protein powder. Perfect for satisfying your sweet cravings while keeping it vegan and gluten-free.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup almond milk. 1/4 cup coconut oil, melted. 1/4 cup applesauce. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 8 oz vegan cream cheese. 1/4 cup maple syrup. 2 tbsp ALOHA chocolate protein powder. 1 tsp lemon juice. 1/2 tsp vanilla extract.

Instructions: Start by heating the oven to 350F 175C. Mix cocoa powder, baking powder, salt, and gluten-free flour in a bowl. To the dry mix, add the melted coconut oil, applesauce, vanilla extract, and almond milk. Mix everything together well. Cover a baking pan with foil and spread the brownie batter out evenly in it. Bake for 20 to 25 minutes, or until you can stick a toothpick in and it comes out clean. Allow it to totally cool down. Vegan cream cheese should be beaten in a different bowl until it is smooth. You can add ALOHA chocolate protein powder, lemon juice, and vanilla extract in this order. Mix until it's smooth. When the brownie is cool, cut it into squares or make shapes with a small cookie cutter. Add a small amount of the cheesecake mix to each brownie square. If you want, you can add fresh fruit or shredded coconut on top. Put it in the fridge for at least an hour before you serve it.

Giselle