MOTATZ DBOb

Eat clean, drink naked.

Vegan Chicken

Slow Cooked Salmon

Slow Cooked Angus Short Rib

Roasted Wild Mushroom Mix

Roasted All Natural Chicken

Agave Sriracha Organic Tofu

Kale, romaine, cherry tomatoes, pickled red onions, pickled carrots, crunchy chickpeas, watermelon radish, parmesan and our caesar dressing

Kale Caesar

Shredded kale, romaine, parmesan, roasted cauliflower, avocado, buffalo sauce drizzle, and crispy chickpeas with a side of our garlic-ginger sauce

Kickin' Cauliflower

Organic brown rice and quinoa topped with marinated oyster mushrooms, sweet potato, steamed spinach, pickled carrots

Buddha Bowl

Avocado, fire-roasted corn, cilantro, black beans, fresh squeezed lime, tomato, and tortilla strips served over crisp romaine with a chipotle lime dressing

Southwest Salad

Organic brown rice and quinoa, arugula, wild mushrooms

Banh Mi Bowl

Roasted turkey, fresh sliced avocado, pickled red onions, melted mozzarella, baby spinach, and chipotle aioli on crisp flatbread

Turkey Avocado

Organic brown rice and quinoa, steamed kale, corn, black beans, fresh salsa, and avocado topped with our spicy chipotle lime dressing

Chipotle Avocado and Lime Bowl

Organic brown rice and quinoa, steamed kale, pickled carrots and onions topped with garlic ginger dressing, curried cauliflower, almonds, dried blueberries

Curried Cauliflower Bowl

Roasted sweet potato, wild mushrooms, pickled red onions

Sweet Potato

Slow cooked short rib or roasted tofu, wild mushroom mix, pickled cucumbers, melted cabot cheddar, and dijon pesto pressed on ciabatta

Short Rib

All natural turkey stuffed with roasted red peppers, scallions, and goat cheese, topped with romaine, tomato, pickled red

Stuffed Turkey Burger

All natural chicken or vegan chicken, pesto, sliced tomatoes, pickled red onions, spinach and melted mozzarella or vegan mozzarella grilled on flatbread

Pesto Chicken

Bacon or vegan bacon, lettuce, tomato, pickled red onion

Southwest BLT

Fresh smashed avocado, cucumbers, watermelon radish, red pepper flakes, micro cilantro, topped with salt and pepper

Smashed Avocado Toast

House made waffle made with quinoa, chia, and flax seeds, topped with fresh strawberry and banana, granola, maple syrup, and house made superfood fudge sauce

Superfruit Waffle

Tuscan Tomato

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs and then stir in the milk and vegetable oil until smooth.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Combine Mixtures

Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.

Prepare Cooking Surface

Pour about 1/4 cup of the batter onto the skillet for each Motatz DBOB. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.

Cook the Base

In a medium bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, chopped green onions, and hot sauce. Mix until well combined.

Prepare the Filling

Take one cooked base and place a generous amount of the filling in the center. Fold the base over to create a half-moon shape.

Fill the Base

Repeat with remaining bases and filling until all are filled.

Repeat Filling

Serve the filled Motatz DBOBs warm, topped with a dollop of sour cream, a sprinkle of chopped cilantro, and a wedge of lime on the side.

Garnish and Serve

All-purpose flour

Baking powder

Salt

Milk

Eggs

Vegetable oil

Cooked chicken, shredded

Cream cheese, softened

Cheddar cheese, shredded

Green onions, chopped

Hot sauce

Sour cream

Chopped fresh cilantro

Lime wedges

Wash all the fruits and vegetables thoroughly under running water. Remove any stems from the spinach and kale, and peel the cucumber if desired. Cut the cucumber and green apple into smaller pieces for easier blending. Squeeze the juice from the lemon and set aside.

Prepare the Ingredients

Peel the ginger using a spoon or knife, and slice it into thin pieces to make it easier to blend.

Prepare the Ginger

In a blender, add the spinach, kale, cucumber, green apple, ginger, and lemon juice. Pour in the coconut water and filtered water. Blend on high until smooth and well combined, usually about 1-2 minutes.

Blend the Ingredients

If you prefer a smoother juice, you can strain the mixture using a fine mesh strainer or cheesecloth to remove the pulp. Otherwise, you can enjoy the juice as is.

Strain (Optional)

Pour the juice into glasses and serve immediately. You can garnish with a slice of lemon or a sprig of mint if desired.

Serve the Juice

Spinach

Kale

Cucumber

Green Apple

Lemon

Ginger

Coconut Water

Filtered Water

In a medium bowl, combine the soy protein with 2 cups of vegetable broth. Let it sit for about 20 minutes until the soy protein absorbs the broth and expands.

Rehydrate Soy Protein

In a separate bowl, mix together nutritional yeast, garlic powder, onion powder, smoked paprika, black pepper, and salt. Set aside.

Mix Seasoning

If using, in a small bowl, whisk together soy sauce, maple syrup, and chili powder until well combined.

Prepare Marinade (Optional)

Once the soy protein is rehydrated, drain any excess liquid and add the seasoning mixture. Mix well to ensure the soy protein is evenly coated. If using the marinade, add it at this stage and mix well.

Combine Ingredients

In a separate bowl, combine cornstarch and water to create a paste. Add this paste to the soy protein mixture, stirring until well combined. Form the mixture into patties or nuggets, as desired.

Form Vegan Chicken

Heat olive oil in a large skillet over medium heat. Once hot, add the formed vegan chicken pieces. Cook for about 4-5 minutes on each side, or until golden brown and crispy.

Cook

Remove the vegan chicken from the skillet and let it cool slightly before serving. Enjoy on its own, in a salad, or as a filling in wraps or sandwiches.

Serve

Soy protein or texturized vegetable protein

Vegetable broth

Nutritional yeast

Olive oil

Garlic powder

Onion powder

Smoked paprika

Black pepper

Lemon juice

Cornstarch

Water

Soy sauce

Maple syrup

Chili powder

Rinse the salmon fillets under cold water and pat them dry with paper towels. Place them in a slow cooker.

Prepare the Salmon

In a small bowl, mix together the olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper.

Make the Marinade

Pour the marinade over the salmon fillets, ensuring they are well coated. Allow the salmon to marinate for at least 30 minutes for optimal flavor.

Marinate the Salmon

Cover the slow cooker and cook the salmon on low for 2 to 3 hours, or until the salmon is cooked through and flakes easily with a fork.

Slow Cook the Salmon

Check the salmon after 2 hours to ensure it does not overcook. The internal temperature should reach 145°F (63°C).

Check for Doneness

Once cooked, carefully remove the salmon fillets from the slow cooker using a spatula and place them on a serving platter.

Plate the Salmon

Garnish the salmon with lemon slices and extra dill sprigs, if desired. Serve warm.

Garnish

Salmon fillets

Garlic cloves, minced

Fresh dill, chopped

Lemon slices

Extra dill sprigs

Pat the Angus short ribs dry with paper towels. Season generously with salt and black pepper on all sides.

Season the Ribs

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned short ribs and sear for 3-4 minutes on each side until browned. Remove ribs from the skillet and set aside.

Sear the Ribs

In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.

Sauté Aromatics

Pour in the red wine and scrape the bottom of the skillet to release any browned bits. Let it simmer for about 2-3 minutes.

Deglaze the Pan

Transfer the sautéed onion and garlic mixture to a slow cooker. Add the seared short ribs on top.

Prepare the Slow Cooker

Pour in the beef broth and Worcestershire sauce. Add the chopped carrots, celery, thyme, and bay leaves.

Add Remaining Ingredients

Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the ribs are tender and falling off the bone.

Cook the Ribs

Remove the ribs from the slow cooker and discard the bay leaves and thyme sprigs. Serve the short ribs with the cooking liquid spooned over the top.

Serve the Dish

Angus short ribs

Onion, chopped

Beef broth

Red wine

Worcestershire sauce

Carrots, chopped

Celery, chopped

Thyme, fresh

Bay leaves

Preheat the Oven

Gently wipe the wild mushrooms with a damp cloth to remove any dirt. If necessary, trim the ends of the stems.

Clean the Mushrooms

In a large mixing bowl, combine the cleaned wild mushrooms, minced garlic, fresh thyme, sea salt, black pepper, and olive oil. Toss until the mushrooms are well coated.

Mix Ingredients

Spread the mushroom mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and golden, stirring halfway through.

Roast the Mushrooms

Remove the mushrooms from the oven and drizzle with balsamic vinegar. Toss gently to combine.

Add Balsamic Vinegar

Transfer the roasted mushrooms to a serving platter. Garnish with chopped fresh parsley and shaved Parmesan cheese if desired.

Serve warm as a delicious side dish or as part of a larger antipasto platter.

Enjoy

Wild mushrooms (e.g., chanterelles, morels, shiitake, oyster)

Fresh thyme leaves

Sea salt

Black pepper, freshly ground

Balsamic vinegar

Fresh parsley, chopped

Parmesan cheese, shaved (optional)

Rinse the chicken under cold water and pat it dry with paper towels. Place it in a roasting pan.

Prepare the Chicken

In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Rub this mixture all over the chicken, ensuring to get under the skin where possible.

Seasoning the Chicken

Stuff the cavity of the chicken with the halved lemon for added flavor.

Add Lemon

In a bowl, toss together the carrots, potatoes, and onion with a drizzle of olive oil, salt, and pepper.

Prepare the Vegetables

Spread the seasoned vegetables around the chicken in the roasting pan.

Arrange Vegetables

Place the roasting pan in the preheated oven and roast the chicken for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

Roast the Chicken

Every 30 minutes, baste the chicken with the juices in the pan to keep it moist and flavorful.

Basting

Once done, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.

Rest the Chicken

Carve the chicken and serve it alongside the roasted vegetables. Enjoy your delicious roasted all-natural chicken!

Motatz Dbob

Eat Clean, Drink Naked.