Blueberry Lemon Loaf

Yield: 1 loaf

1 1/3 cups almond flour

1/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

3 eggs

1/4 cup maple syrup

1/3 cup lemon juice

zest of 1 lemon

3/4 cup blueberries (or raspberries)

Glaze:

1 tbsp coconut milk, solid part

1 tbsp seedless raspberry jam

1 tbsp lemon juice

1 tsp lemon zest

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, whisk together the dry ingredients - almond flour, coconut flour, baking soda, and salt.

3. In a separate large bowl, whisk together all wet ingredients - eggs, maple syrup, lemon juice, and lemon zest.

4. Add dry ingredients to wet ingredients and mix well to combine.

5. Gently fold in blueberries.

6. Pour batter into prepared loaf pan and spread out evenly. Bake for 40 minutes, or until tester comes out clean. Allow loaf to cool completely in the pan before removing.

7. To make glaze: Place a small pot over low heat and add coconut milk, jam, lemon juice, and lemon zest. Stir constantly until ingredients are well-combined. Drizzle glaze on top. Cut into slices and enjoy.

https://www.ambitiouskitchen.com/paleo-lemon-blueberry-bread/

White Bean Dip

Yield: 1 cup

1 can white beans, rinsed and drained

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic, finely minced

1/4 cup parsley, chopped

1 tbsp dill, chopped

1 tbsp chives, chopped

1/2 tsp red pepper flakes

salt and pepper, to taste

1. Combine all ingredients in blender. Pulse a few times to combine. Some texture is good.

https://www.health.com/health/recipe/0,,10000001991098,00.html

Spinach Stuffed Chicken Breasts

Yield: 4 servings

1⁄2 cup sun-dried tomatoes (or sub oven-roasted tomatoes), thinly sliced

1⁄2 cup dairy-free soft cheese alternative or goat cheese

2 tbsp fresh thyme, chopped

salt and pepper, to taste

2 tbsp olive oil, divided

2 cups baby spinach

4 chicken breasts

1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 

2. In a small bowl, combine sun-dried tomatoes with cheese, thyme, salt and pepper. Set aside.

3. In a sauté pan, heat 1 tablespoon oil over medium heat. Add spinach and stir until wilted. Cool spinach, and chop. Combine with cheese-tomato mixture.

4. Carefully slice chicken breasts two-thirds deep into the thickest end of the breast, to create a pocket. Using a piping bag or a small spoon, insert one-quarter of filling into each pocket. Leave room for pocket to close, do not overstuff.

5. In a sauté pan, heat remaining tablespoon oil over medium heat. Sear chicken breasts on both sides until golden brown.

6. Place breasts on prepared baking sheet. Roast in oven 12-15 minutes, until cooked though.

https://www.allergicliving.com/recipes/main-chicken-breasts-spinach-stuffed/

Halibut with Lemon Tarragon Mustard

Yield: 4 servings

1/2 cup lemon juice

1 tbsp lemon zest

1/4 cup dijon mustard

3 tbsp tarragon, finely chopped

2 tbsp chives, finely chopped

1/4 cup olive oil

salt and pepper

4 8-oz halibut fillets

garnish: lemon slices, freshly chopped tarragon

1. In a small bowl, whisk together lemon juice, zest, mustard, tarragon, and chives.

2. Gradually whisk in olive oil until well incorporated. Season to taste with salt and pepper.

3. Place fish into the marinade, toss to coat, and refrigerate for 30 minutes to 2 hours.

4. Prepare barbecue or grill pan to medium temperature.

5. Grill the fish for 5 to 7 minutes on each side or to desired doneness.

6. Transfer fish to a serving platter, garnish with lemon slices and tarragon, and serve immediately.

https://www.geniuskitchen.com/recipe/grilled-halibut-with-lemon-tarragon-mustard-116898

Red Lentil Bolognese Sauce

Yield: 6 cups

1 tbsp olive oil

1 shallot, minced

4 cloves garlic, minced

2-3 medium carrots, finely shredded

salt and pepper

4 cups marinara sauce (or tomato sauce)

1/2 tsp red pepper flake

1 tsp dried basil

1 tsp dried oregano

1 tbsp coconut sugar (or maple syrup)

1/2 cup water

3/4 cup red lentils (rinsed and drained)

1. In a large pot over medium heat, heat olive oil. Add shallot and garlic and sauté for 2 to 3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.

2. Add carrots and salt and pepper and stir. Cook for 3 to 4 minutes more.

3. Add marinara sauce, red pepper flake, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low and continue cooking until lentils are tender, stirring occasionally, about 20 minutes. Add a bit more water if mixture gets too thick.

4. Serve sauce over noodles of choice. Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.

https://minimalistbaker.com/zucchini-pasta-with-lentil-bolognese/

Garlic Herb Tahini Dressing

Yield: 1 cup

1/4 cup parsley

1/4 cup basil

1 clove garlic

juice of 1 lemon

1/4 cup olive oil

1/4 cup tahini

1/4 cup water

1 tbsp honey

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth.

https://www.runningtothekitchen.com/garlic-herb-tahini-dressing/

Italian Vinaigrette

Yield: 1 cup

3 tbsp apple cider vinegar

1 tbsp dijon mustard

1 shallot, finely minced

1 clove garlic, finely minced

2 tsp honey

3/4 cup olive oil

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth.

http://www.gapalicious.com/2011/09/09/recipe-of-the-week-scdgaps-italian-vinaigrette/

Orange Ginger Dressing

Yield: 1/2 cup

1/4 cup orange juice

1/2 tsp orange zest

3 tbsp olive oil

1 tsp honey

2 tsp rice vinegar

1 tsp ginger, mincd

pinch of salt

1. Combine all ingredients in a blender and blend on high until smooth.


http://www.thecreativebite.com/light-orange-ginger-vinaigrette/

Maple Dijon Tahini Dressing

Yield: 1/2 cup

1 tsp lemon juice

2 tbsp grainy dijon mustard

3 tbsp maple syrup

2 tbsp olive oil

2 tbsp tahini

1/2 tsp garlic powder

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth. 

Grounded Nutrition Salad Dressings

Vanilla Macaroons

Yield: 15

1 cup almond flour

1 1/2 cups unsweetened shredded coconut

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup maple syrup

1/4 cup coconut butter, melted

2 tsp vanilla extract

3 1/2 oz dark chocolate

1 tsp coconut oil

1. Preheat the oven to 275F. Line a baking sheet with parchment paper. Line a large plate with parchment paper.

2. In a large bowl, stir together almond flour, coconut, salt, cinnamon, maple syrup, coconut butter, and vanilla extract until throughly combined. The dough will be thick and sticky.

3. Scoop a tablespoon of dough and roll into a ball. Place onto prepared baking sheet. Repeat with the rest of the dough, setting about 2 inches apart on the baking sheet.

4. Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to 10 minutes.

5. Let cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack to cool completely.

6. Using a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth.

7. Dip the flat base of each cooled macaroon into the chocolate and twirl the macaroon until the base is coated in chocolate. As you dip them, place each macaroon onto the parchment paper-lined plate, upside down, so the chocolate coating is facing upward. Freeze the macaroons for 10 to 15 minutes, or until the chocolate has hardened.

8. Flip each macaroon chocolate-side down and drizzle the remaining chocolate on top (reheat the chocolate until liquid, if necessary). Freeze for 5 to 10 minutes, until the chocolate drizzle is firm.

9. Store leftover macaroons in an airtight container in the fridge for up to 1 week. Freeze for up to 1 month.

https://www.loveandlemons.com/chocolate-dipped-vanilla-bean-macaroons/