Capsicum

Lactose

Seafood

Vegan

Tree Nut

Limited Soy

Gluten

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Available 11 AM to 2 PM (Mon-Thu), 9 AM - 2 PM (Fri-Sun)

Breakfast Available

Citric Acid

Wash the bell peppers and remove the stems and seeds. Cut them into thin strips. Peel and slice the onion into rings. Mince the garlic cloves.

Chop the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Sauté the Vegetables

Add the sliced onions and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened but still crisp.

Add Onions and Bell Peppers

Sprinkle salt, black pepper, paprika, and oregano over the sautéed vegetables. Stir well to combine and cook for an additional 2-3 minutes.

Season the Mixture

If desired, crumble cheese over the vegetable mixture and let it melt slightly. Garnish with fresh basil leaves before serving.

Add Optional Ingredients

Bell Peppers (Capsicum)

Onion

Garlic

Olive Oil

Salt

Black Pepper

Paprika

Oregano

Cheese (Feta or Mozzarella)

Fresh Basil

In a medium-sized mixing bowl, pour in 1 cup of lactose-free milk and 1 cup of water. Stir gently to mix the two liquids together.

Combine Liquids

Add 2 tablespoons of honey or maple syrup to the liquid mixture, and stir well until fully dissolved.

Add Sweetener

Add 1 teaspoon of vanilla extract to the mixture and stir again to incorporate the flavor.

Flavor It Up

Pour the prepared lactose-free mixture into a glass or container and serve immediately. Enjoy as a refreshing drink or use as a base for other lactose-free recipes.

Serve the Mixture

Milk (Lactose-Free)

Water

Honey or Maple Syrup

Vanilla Extract

Thaw the shrimp and scallops if frozen. Rinse them under cold water and pat dry with paper towels.

Prepare the Seafood

In a bowl, combine shrimp, scallops, and salmon fillet with garlic, lemon juice, olive oil, salt, black pepper, and paprika. Toss to coat evenly and let marinate for 15 minutes.

Marinate the Seafood

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add zucchini and bell pepper, cooking for about 5 minutes until they start to soften. Add cherry tomatoes and cook for an additional 2-3 minutes.

Cook the Vegetables

Push the vegetables to the side and add the marinated seafood to the skillet. Cook for 5-7 minutes, stirring occasionally, until the shrimp are pink, scallops are opaque, and salmon is cooked through.

Cook the Seafood

Sprinkle fresh parsley over the cooked seafood and vegetables. Serve immediately, garnished with lemon wedges if desired.

Finish and Serve

Shrimp

Scallops

Salmon fillet

Garlic, minced

Lemon juice

Olive oil

Black pepper

Fresh parsley, chopped

Cherry tomatoes, halved

Zucchini, sliced

Bell pepper, diced

Place the quinoa in a fine-mesh strainer and rinse under cold water for about 2 minutes to remove its natural coating, called saponin.

Rinse the Quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and all the broth is absorbed.

Cook the Quinoa

Dice the bell peppers, slice the zucchini, and halve the cherry tomatoes.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chopped bell peppers and zucchini, cooking for 5-7 minutes until they begin to soften. Then, add the cherry tomatoes and spinach, cooking until the spinach wilts.

Stir in the rinsed chickpeas and cooked quinoa into the vegetable mixture. Add cumin, paprika, salt, and black pepper. Mix well and cook for another 5 minutes to heat through.

Add Chickpeas and Quinoa

Remove from heat and stir in fresh parsley and lemon juice. Serve warm as a main dish or side.

Garnish and Serve

Quinoa

Vegetable broth

Bell peppers (mixed colors)

Zucchini

Cherry tomatoes

Spinach

Garlic (minced)

Cumin

Chickpeas (canned, rinsed and drained)

Fresh parsley (chopped)

Lemon (juiced)

Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper or grease it with coconut oil.

Preheat the Oven

In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well until all dry ingredients are evenly distributed.

Mix Dry Ingredients

In another bowl, whisk together the eggs, honey (or maple syrup), vanilla extract, and melted coconut oil until the mixture is smooth and well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix.

Combine Mixtures

Fold in the chopped walnuts, chopped pecans, and dark chocolate chips until they are evenly distributed in the batter.

Add Nuts and Chocolate

Pour the batter into the prepared baking dish and spread it evenly with a spatula.

Transfer to Baking Dish

Place the baking dish in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove the dish from the oven and let it cool for 10-15 minutes. Cut into squares and serve warm or at room temperature.

Cool and Serve

Almond flour

Coconut flour

Baking powder

Eggs

Honey or Maple syrup

Vanilla extract

Coconut oil, melted

Chopped walnuts

Chopped pecans

Dark chocolate chips

Place 1 cup of quinoa in a fine mesh strainer and rinse under cold water for about 1-2 minutes to remove bitterness.

Rinse Quinoa

In a medium saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let sit, covered, for 5 minutes.

Cook Quinoa

While quinoa is cooking, chop the broccoli into bite-sized pieces, slice the carrot into thin rounds, and dice the bell pepper.

Chop Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add the chopped vegetables (broccoli, carrot, and bell pepper) and sauté for about 5-7 minutes, or until tender.

Sauté Vegetables

Once the quinoa is cooked and vegetables are sautéed, combine them in the skillet. Add 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir well to combine.

Mix Everything Together

If desired, sprinkle with sesame seeds and sliced green onions before serving.

Garnish (Optional)

Serve warm as a nutritious main dish or side dish.

Serve

Broccoli florets

Carrot

Bell pepper

Sesame seeds

Green onions

In a large mixing bowl, combine the all-purpose gluten flour, baking powder, and salt. Whisk together until evenly distributed.

In a separate bowl, mix the water and olive oil together until well combined.

Slowly pour the wet mixture into the dry mixture while stirring with a wooden spoon or your hands. Mix until a dough begins to form.

Form the Dough

Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.

Knead the Dough

Shape the kneaded dough into your desired form, such as a loaf or patties, depending on how you plan to use it.

Shape the Gluten

Cook the shaped gluten in boiling water for about 30 minutes, or until it has expanded and has a chewy texture.

Cook the Gluten

All-Purpose Gluten Flour

Baking Powder

Place the red and white wine bottles in the refrigerator for at least 2 hours before serving. This will ensure that they are served cold.

Chill the Wines

Ensure the lager and pale ale are chilled and ready to pour into pints. Check the tap system for freshness.

Prepare Draft Beers

In a large pitcher, combine 1 bottle of red wine, 1 cup of orange juice, 1 cup of brandy, and 1 cup of soda water.

Mix Ingredients

Chop mixed fruits into bite-sized pieces and add them to the pitcher. Stir gently to combine.

Add Fruits

Add 1 tablespoon of sugar to the pitcher. Stir until dissolved. Taste and adjust sweetness if necessary.

Sweeten the Sangria

Cover the pitcher and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Refrigerate

Serve the chilled wines in glasses. For the sangria, pour it into glasses filled with ice. Add extra mixed fruit pieces to the glasses for garnish.

Pour and Serve

Red Wine

White Wine

Lager

Pale Ale

Orange Juice

Brandy

Soda Water

Mixed Fruit (e.g., oranges, lemons, berries)

Sugar

In a cocktail shaker, combine the vodka, peach schnapps, and cranberry juice. Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Mixing the Base

Strain the mixture into a glass filled with ice and top with lemon-lime soda. Stir gently to combine.

Adding the Soda

Add fresh peach slices to the top of the cocktail for a fruity touch. Place mint leaves on top for a refreshing aroma.

Prepare the Garnish

Serve immediately and enjoy your $2 Off Specialty Cocktail!

Vodka

Peach Schnapps

Cranberry Juice

Lemon Lime Soda

Fresh Peach Slices

Mint Leaves

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Prepare the Egg Mixture

Heat the butter in a non-stick skillet over medium heat. Once melted, pour in the egg mixture and let it cook for a few minutes without stirring.

Cook the Eggs

Gently stir the eggs with a spatula, allowing them to cook evenly. Continue until they are softly set but still creamy. Remove from heat.

Scramble the Eggs

In a separate skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Drain on paper towels.

Cook the Bacon

While bacon is cooking, toast the bread slices until golden brown.

Toast the Bread

Slice the avocado in half, remove the pit, and scoop the flesh out. Mash with a fork and season with a pinch of salt.