Saturday, December 21, 2019

Braised Fennel and Shallots

Yield: 4-6 servings

2 large fennel bulbs
3 shallots
1/4 cup olive oil, divided
1 cup orange juice
1/2 tsp salt
2 tsp flat-leaf parsley, chopped
1 tsp orange zest

1. Trim the tops off the fennel bulbs, and slice away a small amount of the root end, just to remove any discolored surface. Cut the bulbs in half from root to stem, then slice the halves into wedges, being careful to keep some of the root end attached to each slice.
2. Slice off the top and bottom of each shallot, then slice from root to stem end, creating wedges of shallots.
3. In a large skillet, heat one tablespoon of olive oil over medium heat. Add a single layer of fennel slices and sear until lightly browned, about 2 minutes. Use tongs to flip the fennel, and brown on the other side for another 1 to 2 minutes. Transfer to a plate. Repeat with the remaining fennel and shallots, adding a tablespoon of oil to the pan each time. Transfer all vegetables to the plate as they are seared.
4. Return the skillet to the heat and add the orange juice. Use a spatula to scrape any browned bits off of the bottom of the pan. When the orange juice begins to simmer, add the seared shallots and fennel back to the pan. Sprinkle with salt and stir to coat. Cover the skillet and lower the heat slightly to medium-low. Cook until the vegetables are tender and orange juice has reduced to a glaze, about 15 minutes.
5. Transfer the braised vegetables to a serving platter. Sprinkle with parsley and orange zest and serve.


https://www.thekitchn.com/recipe-braised-fennel-and-shallots-recipes-from-the-kitchn-202766

Rosemary Lemon Shortbread

Yield: 30 cookies

1 cup sugar
1 tbsp lemon zest
2 tsp finely chopped fresh rosemary
1 1/2 cups unsalted butter, softened
1/2 tsp kosher salt
1/2 tsp vanilla
3 1/2 cups all-purpose flour

1. Preheat the oven to 350F. Line two cookie sheets with parchment paper.
2. In a food processor, pulse the sugar with the lemon zest and rosemary until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
3. Add the butter, salt, and vanilla to the food processor with the sugar and pulse until combined.
4. Add the flour, 1 cup at a time, pulsing to combine after each addition. Continue to pulse until a dough comes together.
5. Turn dough out onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
6. Roll the dough 1/2-inch thick and cut into shapes. Place the cookies on prepared baking sheets (the cookies will expand slightly) and sprinkle with reserved sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.


https://www.foodnetwork.ca/recipe/ina-gartens-shortbread-cookies/17446/ https://www.foodnetwork.ca/recipe/rosemary-lemon-shortbread-cookies/19731/

Mango Chutney

Yield: 1 1/2 cups

1 lb green mango (ripe but firm)
1 stick cinnamon (2 inches)
2 whole cloves
1 tsp cumin seeds
1 tsp coriander seeds
2 cardamom pods, cracked
3/4 cup water
1 tsp grated ginger
1 clove garlic, crushed
1/2 cup vinegar
2-3 whole dried red chilies
1 tsp salt
3/4 cup brown sugar

1. Peel the mango and cut the flesh into 1-inch cubes. Discard the pit.
2. Using a piece of cheesecloth, tie up all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle.
3. In a small pot, cook the mango, spices (in the cheesecloth), water, ginger, and garlic until the mango has become mushy, about 10 minutes.
4. Add the vinegar, dried red chilies, salt, and sugar.
5. Cook for 30 minutes or until the chutney is thickened. Squeeze out the cheesecloth and discard it.
6. Transfer the chutney to a jar while it's still hot. Let cool and keep in the refrigerator for up to 4 weeks.


https://rasamalaysia.com/mango-chutney/

Lemon Herb Tahini Dressing

Yield: 1/2 cup

1/4 cup tahini
juice of 1 lemon
1 tbsp red wine vinegar
2 cloves garlic
1/4 cup fresh basil
1 tsp fresh oregano
1 tsp fresh/dried thyme
salt and pepper
3-5 tbsp water

1. Add all ingredients to a blender, starting with 3 tablespoons of water. Blend on high until smooth and creamy.
2. If too thick, add more water 1 tablespoon at a time until you reach your desired consistency.


https://www.simplyquinoa.com/how-to-make-tahini-dressing-4-ways/

Carrot Cake

Yield: 1 cake

Cake Layers:
1/3 cup monk fruit sweetener
5 eggs
2 tbsp vanilla extract
1 1/4 cup almond flour
1 cup coconut flour
2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
1/3 cup shredded coconut
1 1/4 cup shredded carrot
7/8 cup butter, melted

Icing:
8oz cream cheese
1/2 cup butter, softened
1 tsp vanilla extract
2 tbsp whipping cream
2 tbsp powdered stevia
1 tsp vanilla extract

Topping:
1 cup walnuts, chopped
1/2 cup coconut flakes

1. Preheat oven to 350F. Line the bottoms of two 8-inch cake pans with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the monk fruit sweetener, eggs, and vanilla for 5 minutes on medium-high speed, until fluffy.
3. In a bowl, sift together the almond flour, coconut flour, baking soda, cinnamon, and salt.
4. Fold the dry ingredients into the egg mixture.
5. Add the coconut and carrots. Stir to combine.
6. Lastly, add the melted butter. Stir to incorporate.
7. Divide the batter between both pans. Bake for 30 minutes, until the tops are set and toothpick inserted comes out clean.
8. Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack. Let them cool completely.
9. Meanwhile, make the icing. Beat together the cream cheese and butter for 2 minutes.
10. Add sweetener and beat for another 2 minutes until all mixed together.
11. Add the vanilla and whipping cream, and beat until fluffy.
12. To assemble, spread half the icing over first layer of carrot cake. Carefully place the second cake on top. Spread the remainder of the icing over the top layer and sides of the cake.
13. Top cake off with chopped walnuts and sprinkle with coconut shavings.


https://drjockers.com/keto-carrot-cake-recipe/

Monday, November 18, 2019

Tempeh and Potato Curry

Yield: 4 servings

8 oz tempeh
1 cup diced tomatoes
2 tbsp tomato paste
1 tbsp lime juice
1 tbsp coriander
1 tbsp sesame seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp paprika
1/2 tsp red pepper flakes
1/4 tsp fenugreek
1/4 tsp garam masala
salt and pepper
1 tbsp coconut oil
1/2 medium onion, chopped
4 cloves garlic, minced
1/2-inch ginger, grated
1 potato, cubed
1 can coconut milk
cilantro and lemon for garnish

1. Steam the tempeh for 12 minutes. Set aside.
2. In a blender, combine tomato, tomato paste, lime juice, and all spices and seeds. Blend until smooth.
3. In a large pot, heat the oil over medium heat. Add onion, garlic, ginger, and a good pinch of salt, and cook until translucent.
4. Crumble the steamed tempeh and add to the pot. Cook for a minute to brown some edges.
5. Add the blended tomato and spice mixture. Mix well and cook over medium heat until the sauce is drying out and sticking to the tempeh (around 7 to 10 mins).
6. Add the potato and coconut milk. Mix well to incorporate, cover and cook for 15 minutes or until the potatoes are cooked through and the sauce has thickened a bit.
7. Garnish with cilantro and a dash of lemon. Serve with flatbread, naan, or rice.
8. The dish will keep in the refrigerator for up to 3 days.


https://gamechangersmovie.com/recipes/tempeh-cauliflower-potato-curry/

Southwest Black Bean Stew

Yield: 4-6 servings

1 tbsp olive oil
1 onion, chopped
3-4 cloves garlic, minced
6 crimini mushrooms, sliced
1 potato, diced
1 yam, diced
1 red bell pepper, chopped
1 tbsp chili powder
1 tbsp oregano
2 tsp cumin
salt and pepper
1 can diced tomatoes
1/3 cup tomato paste
1 cup water
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 cup corn kernels
4 cups collard greens, coarsely chopped (or sub other greens)
1 cup loosely packed cilantro, chopped (plus extra for garnish)
avocado, chopped

1. In a large pot, heat olive oil over medium-high heat. When hot, add onion, garlic, and mushrooms, and cook while stirring for 5 to 8 minutes.
2. Add the potatoes, yam, red pepper, and spices. Cook while stirring for another couple of minutes.
3. Add the tomatoes, tomato paste, and water. Bring stew to a boil, then reduce heat to medium-low, cover, and cook for 15 minutes, stirring once or twice.
4. Add the beans and corn and cook for 5 more minutes.
5. Stir in the greens and cook for 5 minutes more, or until the potato and yam are tender.
6. Stir in the cilantro, and garnish with more chopped cilantro and chopped avocado.


https://gamechangersmovie.com/recipes/southwest-stew/

Wednesday, November 13, 2019

Grainy Mustard Glazed Fish

Yield: 4 servings

1 1/2 tbsp grainy mustard
1 tbsp apple cider vinegar
juice of 1/2 a lemon
1 tbsp maple syrup
1/2 tbsp olive oil
salt and pepper
optional: 1/2 tsp sambal oelek
4 fillets salmon

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a small bowl, prepare the glaze by mixing together all ingredients (except salmon).
3. Place salmon fillets onto prepared baking sheet. Spoon glaze evenly over the fillets.
4. Bake for 10 minutes.


https://www.freshprep.ca/recipes/771

Butternut Squash Quinoa Patties

Yield: 25 bite-sized patties

1 cup mashed butternut squash (and yam)
2 cups cooked quinoa (1 cup uncooked)
1/4 onion, diced
2 cloves garlic, minced
1 egg
1/4 cup almond flour
1/6 cup coconut flour
2 tbsp nutritional yeast
1/2 tsp cumin
1/2 tsp thyme
1/2 tsp red chili flakes
salt and pepper

1. Preheat oven to 350F. Line a baking tray with parchment paper.
2. In a small pan, sweat the onion and garlic for a few minutes. Remove from heat.
3. In a large bowl, combine all ingredients.
4. Form into patties and place on prepared baking sheet.
5. Bake for 30 minutes, flipping patties halfway through.
6. Serve with cranberry sauce.


https://www.ambitiouskitchen.com/butternut-squash-quinoa-patties-cranberry-orange-sauce/

Pumpkin Pie Bars

Yield: 8x8 pan

Crust:
1/4 cup coconut oil, melted
1/3 cup coconut sugar
1 egg
1 tsp vanilla extract
1 cup almond flour
2 tbsp coconut flour
1/4 tsp baking soda
1/4 tsp salt

Filling:
1 can pumpkin puree (15 ounces)
2 eggs
1/4 cup unsweetened almond milk (or coconut milk)
1/4 cup maple syrup
1/4 cup coconut sugar
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp allspice or cloves

1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper.
2. Prepare the crust first. In the bowl of a food processor, add in coconut oil, sugar, egg, and vanilla extract. Process until well combined.
3. Add almond flour, coconut flour, baking soda, and salt. Process until a dough forms. Allow dough to rest for 5 minutes.
4. Add dough to the prepared baking pan. Use your hands to spread the dough evenly towards the edges.
5. Bake for 9 minutes. Remove from oven and set aside to cool for a 3-5 minutes.
6. To make the filling, in a large bowl, mix together all filling ingredients until smooth.
7. Pour over the crust, and tap gently on the counter to remove any air bubbles.
8. Bake for 45 to 50 minutes until set and filling no longer jiggles.
9. Remove and allow to cool completely at room temperature. Cover with plastic wrap and transfer to the fridge to cool for at least 6 hours or overnight.
10. Cut into 12 bars and serve with whipped cream or powdered sugar. Store bars in fridge for up to 5 days.


https://www.ambitiouskitchen.com/paleo-pumpkin-pie-bars-with-almond-flour-sugar-cookie-crust/

Pumpkin Streusel Muffins

Yield: 12

Muffins:
1 cup pumpkin puree
3 eggs
1/3 cup coconut milk
1/3 cup coconut sugar
2 tbsp maple syrup
1 tsp vanilla extract
1 3/4 cups almond flour
1/4 cup tapioca flour (or arrowroot)
1 tbsp coconut flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
pinch of salt

Streusel:
3/4 cup almond flour
1/3 cup coconut sugar
1 tsp cinnamon
1/8 tsp salt
1/4 cup butter (or ghee or coconut oil), solid and chilled

1. Prepare the streusel first. Place all ingredients into a medium bowl. Use a fork to combine the butter with the other ingredients. Blend until a crumbly mixture forms, then refrigerate until ready to use.
2. Preheat oven to 350F. Line a muffin tray with parchment liners.
3. In a large bowl, whisk together the pumpkin puree, eggs, coconut milk, coconut sugar, maple syrup, and vanilla, until smooth and well combined.
4. In a separate bowl, blend the three different flours, baking soda, salt, cinnamon, ginger, and cloves, until well combined.
5. Stir dry ingredients into wet mixture. Mix until smooth and well combined.
6. Divide batter into muffin tray. Top each muffin generously with the chilled streusel.
7. Bake for 25 minutes or until a toothpick inserted near the center of one comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


https://www.paleorunningmomma.com/paleo-pumpkin-muffins-cinnamon-streusel/

Tuesday, October 22, 2019

Lemon Yogurt Cake

Yield: 1 loaf

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 eggs
zest of 2 lemons
1/2 tsp vanilla extract
1/2 cup coconut oil, melted

1. Preheat the oven to 350F. Line a loaf pan with parchment paper.
2. In a medium bowl, combine the flour, baking powder, and salt.
3. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, and vanilla.
4. Slowly whisk the dry ingredients into the wet ingredients.
5. With a rubber spatula, fold the coconut oil into the batter.
6. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
7. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan to cool completely.


https://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe-1947092

Nut Butter Energy Balls

Yield: 20

1 cup walnuts
1/2 cup nut butter
1/2 cup Swerve
1/4 cup cocoa powder
1/4 cup shredded unsweetened coconut
1/2 tsp vanilla extract
1 tbsp sugar-free chocolate chips

1. Line a baking sheet with parchment paper.
2. In a food processor, combine all ingredients except the chocolate chips. Blend until mixture starts to form a ball.
3. Add the chocolate chips and pulse until there are small pieces of chocolate throughout.
4. Form into 20 balls and place onto prepared baking sheet.
5. Chill in the fridge until firm.


Carb Manager

Chocolate Avocado Bars

Yield: 1 loaf pan

Bottom Layer:
1/2 cup almond flour
1/2 cup coconut flakes
3 tbsp cacao powder
3 tbsp coconut oil, melted
10 drops liquid stevia

Middle Layer:
1 avocado, mashed
1/4 cup coconut oil
15 drops liquid stevia
1-2 drops peppermint essential oil (optional)

Top Layer:
1/2 cup coconut oil
1/4 cup cacao powder (or 1/2 cup melted dark chocolate)
10 drops liquid stevia

1. Line a loaf pan with parchment paper.
2. To make the bottom layer, in a bowl, combine all the ingredients together.
3. Press the mixture evenly into the bottom of the lined pan and set aside.
4. For the filling, put all the ingredients into a blender or food processor and blend until smooth and creamy.
5. Transfer the filling to the pan and use a spatula to spread it evenly over the bottom.
6. In a separate bowl, combine the ingredients for the top layer together. Mix until smooth, then pour over the avocado filling.
7. Place the pan in the freezer for 10 minutes, then transfer the pan to the refrigerator for an additional 2 hours.
8. Remove from fridge for 5 to 10 minutes before slicing. Serve chilled.


https://drjockers.com/chocolate-avocado-dessert-bars/

Banana Bread

Yield: 1 loaf

2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup sugar
4 very ripe bananas
1 tsp vanilla
1/2 cup coconut oil
1 tsp cinnamon

1. Preheat the oven to 350F. Line a 9-by-5-inch loaf pan with parchment paper.
2. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, cream together the eggs and sugar.
4. Stir in the mashed bananas, vanilla, oil, and cinnamon.
5. Stir in the flour mixture, a third at a time, until just combined.
6. Pour the batter into prepared loaf pan. Bake for about 1 hour.


https://www.foodnetwork.com/recipes/banana-bread-recipe2-1957821

Wild Rice Pilaf

Yield: 4 servings

1 tbsp olive oil
1/2 onion, diced
1 stalk celery, diced
3 cloves garlic, smashed
zest of 1 lemon
3 sprigs fresh thyme
1 cup wild rice
4 cups chicken broth
2 tsp salt
1 bunch scallions, thinly sliced (3/4 cup)
ground black pepper

1. In a saucepan, heat the olive oil over medium heat. Add the onion, celery, garlic, lemon zest, and thyme. Saute until vegetables are softened, about 5 minutes.
2. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute.
3. Add the chicken broth and salt. Bring to a boil, then reduce heat to low. Simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
4. Garnish with scallions and season to taste.


https://www.foodnetwork.com/recipes/tyler-florence/wild-rice-pilaf-with-nuts-and-lemon-recipe-1945854

Dandelion Pesto

Yield: 1/2 cup

1 large bunch dandelion greens
1 handful cilantro or mint leaves
1/2 cup olive oil
3 cloves garlic, minced
1/2 tsp salt
juice of 1/2 lemon

1. Wash the dandelion greens in a colander, removing any leaves or stems that are expired or wilted.
2. Place in a food processor with the remaining ingredients. Process until desired consistency is reached, adding additional olive oil if the mixture is too thick.


https://autoimmunewellness.com/dandelion-pesto/

Salmon and Root Vegetable Stew

Yield: 6 servings

1 tbsp olive oil
2 large leeks, chopped into ½-inch rounds
3 cloves garlic, minced
4 cups bone broth
1 cup water
3 large carrots, chopped (about 3 cups)
4 stalks celery, chopped (about 2 cups)
1 small celeriac, chopped (about 1 cup)
1 rutabaga, chopped (about 1 cup)
1 turnip, chopped (about 1 cup)
1 yam, chopped (about 1 cup)
1 tsp salt
1 1/2 pounds salmon, skinned, deboned, and cut into 1-inch chunks
juice of 1/2 lemon
3 tbsp fresh dill, minced

1. In a large pot, heat the olive oil over medium heat. Add the leeks and cook, stirring, for about 5 minutes or until just starting to brown.
2. Add the garlic and cook for another 30 seconds, until fragrant.
3. Add the broth and water to the pot, along with all the vegetables and salt. Cover and bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are fork-tender. Turn off heat.
4. Optional: Place 2 cups of the stew into the blender. Blend until smooth, then add back to the pot.
5. Gently stir in the salmon. Wait a minute or two until the pieces of salmon have turned a opaque pink and flake when probed gently.
6. Add the lemon and dill. Season to taste. Serve warm.


https://autoimmunewellness.com/salmon-stew-with-rutabaga-leeks-and-dill/

Chocolate Chip Cookies (Keto)

Yield: 12

1/2 cup salted butter, melted
3/4 cup erythritol
1 tsp vanilla extract
1 egg
1 1/2 cups almond flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar-free chocolate chips

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the butter and erythritol. Stir to combine.
3. Add the vanilla and egg. Stir to combine.
4. Add the almond flour, baking powder, and salt. Stir to combine.
5. Add the chocolate chips. Stir to combine.
6. Divide and shape the dough into 12 balls (or use a small ice cream scoop). Place on prepared baking tray, and bake for 10 minutes.
7. Allow to cool fully before serving. Keep in an airtight container for up to 7 days.


https://www.fatforweightloss.com.au/keto-chocolate-chip-cookies/

Monday, September 16, 2019

Chocolate Chili Cake

Yield: 1 8-inch cake

8 eggs
1 1/2 cups cocoa powder
3/4 cup coconut oil, melted
2/3 cup monkfruit sweetener
1/2 tsp ground cayenne powder
1/2 tsp cinnamon
1/2 tsp gelatin powder
pinch salt

1. Preheat the oven to 285F. Line a 8-inch pie pan with parchment paper.
2. Combine all ingredients together in a food processor. Transfer to the prepared pan.
3. Bake for 45 minutes, or until filling doesn’t jiggle. Let cool slightly and then slice.
4. Top with fresh berries or whipped coconut cream.


The Metabolic Approach to Cancer

Saturday, September 14, 2019

Halibut with Tamari Ginger Dressing

Yield: 6 servings

1/4 cup tamari
3 tbsp rice vinegar
2 tbsp mirin
2 tbsp olive oil
2 tsp sesame oil
2 scallions, thinly sliced on the diagonal
1/4 cup finely julienned peeled fresh ginger
1 tsp red pepper flakes
6 halibut fillets, skinned
1 tbsp sesame seeds

1. In a small bowl, combine tamari, rice vinegar, mirin, olive oil, sesame oil, scallions, ginger, and red pepper flakes.
2. In a large, shallow dish, brush the halibut fillets with half of the dressing. Cover and refrigerate for 30 minutes.
3. Preheat the oven to 450F. Bake in the upper third of the oven for 10 to 12 minutes, or until glazed and just cooked through.
4. Pour the remaining dressing over the fish, sprinkle with the toasted sesame seeds, and serve.


https://www.foodandwine.com/recipes/halibut-with-soy-ginger-dressing

Avocado Aioli

Yield: 1 1/2 cups

2 avocados
1/2 cup sour cream
2 tbsp basil, chopped
1 tbsp garlic, minced
2 tbsp lemon juice
2 tbsp lime juice
1 serrano chile or jalapeño, minced
1 small shallot, minced
salt and pepper

1. In a medium bowl, coarsely mash the avocados with a fork.
2. Fold in remaining ingredients.


https://www.foodandwine.com/recipes/avocado-aioli

Corn Chowder

Yield: 4-6 servings

1 cup onion, chopped
1/4 cup celery, chopped
2 cloves garlic, minced
2 cups corn kernels
1 1/2 cups potatoes, cubed
3/4 cup red bell pepper, chopped
2 tsp salt
1 tsp black pepper
1 tsp thyme
1/4 tsp red pepper flakes
3 cups chicken broth (or vegetable broth)
3 tbsp all purpose flour (optional)
chives or green onion for garnish

1. Add all ingredients (except garnish) to the slow cooker.
2. Cover and cook on high for 4 hours, or on low for 8 hours.
3. Take 2 cups of the soup and blend in a high-speed blender until smooth. Add back to the rest of the soup and stir to combine.
4. Serve with chives or green onions.


https://www.bakedbyrachel.com/slow-cooker-summer-corn-chowder/

Sweet Potato Pie

Yield: 8 servings

Base:
1 1/2 cups almond flour 
1 1/2 tbsp coconut oil
3/4 tbsp butter
5 tbsp Swerve

Filling:
15-oz can sweet potato puree
1/3 cup coconut oil, softened
1/3 cup coconut butter, softened
5 tbsp honey
1 tsp vanilla extract
1 tsp lemon juice
1 tsp apple cider vinegar
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1 flax egg (1 tsp ground flax + 1 tbsp water)

1. To create the base, add all base ingredients to a food processor. Pulse to form a crumbly mixture.
2. Press into a 9-inch pie plate.
3. Prepare the filling by blending all filling ingredients except the flax egg in a high-speed blender or food processor until smooth.
4. Pour in the flax egg and blend briefly until well combined.
5. Spoon and spread the mixture evenly into the pie crust. The filling should reach almost to the top of the crust leaving about a ¼-inch edge.
6. To set the pie, place in the freezer for 30 minutes until the filling has set completely.
7. Remove from freezer and place in refrigerator until ready to serve.


https://autoimmunewellness.com/sweet-potato-pie-cheesecake/

Banana Zucchini Muffins

Yield: 12 muffins

1 1/4 cup shredded zucchini (from 1 medium zucchini)
1 cup mashed banana (from 2 bananas)
3/4 cup cashew butter
1/4 cup maple syrup
2 eggs
1 tsp vanilla extract
2/3 cup coconut flour
1 tsp baking soda
1/4 tsp salt

1. Preheat oven to 350F. Line a muffin tin with muffin liners.
2. Squeeze shredded zucchini of excess moisture with a paper towel.
3. In a large bowl, add zucchini, banana, cashew butter, maple syrup, eggs, and vanilla. Mix until smooth and well combined.
4. Add the dry ingredients (coconut flour, baking soda, and salt) to the wet ingredients. Mix until combined.
5. Divide batter evenly between muffin cups. Bake for 22 to 27 minutes, or until toothpick comes out clean.


https://www.ambitiouskitchen.com/paleo-banana-zucchini-muffins/

Red Lentil Dahl

Yield: 4 servings

1 tbsp olive oil
1 cup onion, diced
1 1/4 cups celery, chopped
1/2 tbsp garlic, finely minced
1 tbsp ginger, grated
1/4 tsp mustard seeds`
1 tsp coriander
2 tsp curry powder
1/2 tsp onion powder
2 cups yam, peeled, chopped
3 1/2 cups water
1 cup red lentils
1 tsp salt
4 cups chopped baby spinach
2 tbsp lemon juice

1. In a pot, heat olive oil over medium heat. Add onion, celery, garlic, ginger, mustard seeds, coriander, curry powder, and onion powder. Saute for 5 to 8 minutes, or until onions are soft.
2. Add water and lentils. Bring mixture to a boil, then cover and simmer on low for 30 minutes.
3. Add chopped spinach, salt, and lemon. Serve warm.


https://blog.freepeople.com/2019/08/mikaela-reubens-red-lentil-dahl-recipe/

Cauliflower Herb Egg Cups

Yield: 12

2 cups riced cauliflower
1/2 tsp basil
1/2 tsp oregano
1/4 tsp dill
8 eggs
1/2 tsp salt
1/2 tsp pepper
1 cup shredded cheese, divided
1/2 cup all purpose flour
1/2 tsp baking powder

1. Preheat oven to 350F. Line a standard sized muffin pan with parchment liners and set aside.
2. In a large bowl, mix together the cauliflower, herbs, eggs, salt, pepper, and half the cheese until well combined.
3. Stir in the flour and baking powder until completely incorporated.
4. Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with rest of the cheese.
5. Bake for 20 to 25 minutes, until muffins are baked through and no longer jiggle.


https://sweetpeasandsaffron.com/7-healthy-breakfast-egg-muffins-freezer/

Banana Blueberry Muffins

Yield: 12 muffins

3/4 cup almond flour
3/4 cup coconut flour
6 tbsp tapioca flour
6 tbsp granulated monk fruit sweetener (or granulated stevia)
1 1/2 tbsp cinnamon
1 1/2 tsp baking soda
3/4 tsp salt
3 eggs
1/2 cup coconut oil
3 tbsp almond milk
1 1/2 tsp vanilla extract
1 tsp apple cider vinegar
1 1/2 cup banana, mashed (about 3 large)
1 1/2 cups fresh (or frozen) blueberries

1. Preheat the oven to 350F. Line a cupcake pan with liners.
2. In a large mixing bowl, whisk together the dry ingredients (almond flour through salt).
3. In a medium mixing bowl, whisk the eggs, oil, milk, vanilla, and vinegar.
4. Stir the mashed banana into the wet ingredients.
5. Fold the blueberries into the dry ingredients until they are lightly coated.
6. Pour the wet ingredients into the dry/blueberry mixture and gently stir to combine, being careful not to crush the blueberries.
7. Divide the batter evenly between the prepared cupcake compartments.
8. Bake for 30 to 40 minutes, or until a tester comes out clean.
9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.


https://acleanbake.com/banana-blueberry-muffins/

Apple Coffee Cake

Yield: 1 8x8 pan

2 large eggs
1/4 cup coconut oil
1/2 cup honey (or maple syrup)
1/2 tsp apple cider vinegar (or lemon juice)
2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt

Topping:
1 Granny Smith apple, peeled, finely chopped
1/4 cup coconut oil, softened
1/4 cup coconut sugar
2 tbsp ground cinnamon
1/3 cup walnuts, chopped

1. Preheat the oven to 350F. Line an 8-inch square baking pan with parchment paper.
2. Add all batter ingredients to a blender or a food processor. Blend until well combined. The batter will be very thick. Transfer batter to the prepared baking pan and smooth into an even layer.
3. In a bowl, stir together the topping ingredients until well combined. Distribute topping over the cake, gently pressing the apples into the cake batter.
4. Bake for 25 minutes. Turn heat off and keep the cake in the oven an additional 15 minutes, until the center feels firm when poked. Remove from the oven and allow cake to cool 30 minutes before cutting and serving.


https://www.theroastedroot.net/apple-coffee-cake-paleo/

Wednesday, July 17, 2019

Cucumber Raita

Yield: 1 cup

1 cucumber, seeds removed
salt
1 cup plain Greek yogurt
1/2 tsp garam masala
1/2 tsp ground cumin
1/8 tsp cayenne
2 tbsp cilantro, chopped (or mint)
1 small serrano or Thai chile, minced (optional)

1. Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss, and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.
2. Beat the yogurt with a fork or a whisk. Add the garam masala, cumin, cayenne, cilantro, chile, and cucumbers, and toss again. Taste and adjust salt.
3. Chill until ready to serve.


https://cooking.nytimes.com/recipes/1015024-cucumber-raita https://www.indianhealthyrecipes.com/cucumber-raita-recipe/#wprm-recipe-container-37079

Chicken Biryani

Yield: 4 servings

Rice:
300g basmati rice, cooked and cooled

Marinade:
600g chicken thighs, cut into bite-size pieces
3 tbsp greek yogurt
4 cloves garlic, finely minced
1-inch ginger, finely minced
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp chilli powder
1/4 tsp garam masala
salt and pepper

Sauce:
3 tbsp coconut oil (or ghee)
4 green cardamom pods
1 tsp cumin seeds
200g onion, thinly sliced
160g tomatoes, roughly chopped
1 tbsp tomato paste
2 bird eye green chillies, slit lengthwise

Garnish:
pinch of saffron
1/4 cup raisins
2 tbsp mint, roughly chopped
2 tbsp cilantro, roughly chopped

1. In a large bowl, combine all the marinade ingredients. Let sit for 20 minutes or overnight.
2. In a large pot, heat the oil over medium heat. Add the cardamom and cumin and fry for a few seconds.
3. Add the sliced onion and cook for 5 to 6 minutes.
4. Add the chopped tomatoes. Cook, stirring well, for 3 minutes. Mash with the back of the spoon as they soften.
5. Add the tomato paste and continue to cook for another minute.
6. Add the slit chillies and cook for one minute.
7. Add the marinated chicken and cook for 3 to 4 minutes to seal the chicken pieces. Season to taste. Lower the heat and simmer with the lid on for 5 minutes. Stir the chicken half way through cooking. Add 2 to 3 tbsp water if chicken starts sticking.
8. Remove from heat. Place half the rice over the chicken, followed by half the garnish ingredients. Layer the remaining rice, followed by the rest of the garnish ingredients.
9. Cover and return to stove over low heat. Cook for 5 minutes. Turn the heat off and let rest for 10 minutes.
10. Serve warm with cucumber raita.


http://maunikagowardhan.co.uk/cook-in-a-curry/easy-chicken-biryani/

Coconut Breaded Cod

Yield: 4 servings

24 ounces cod fillets, cut into 2 inch thick strips
1 1/2 cup coconut flour
1 1/2 tsp ground ginger
1/4 tsp salt
2 cups coconut milk
1 cup unsweetened coconut flakes
2 tbsp coconut oil

1. In a shallow bowl or on a plate, combine the coconut flour, ginger, and salt.
2. Place the coconut milk in another shallow bowl.
3. Place the shredded coconut in a third bowl.
4. Dip the cod strips into the coconut milk, then the coconut flour mixture, back into the coconut milk, and finally into the shredded coconut, creating a thick breading.
5. In a skillet, heat the coconut oil over medium-high heat. When it is hot, cook the cod strips for five minutes a side depending on thickness of the fish, or until the top and bottom are browned and the fish is cooked throughout.


https://autoimmunewellness.com/coconut-breaded-cod-with-mango-salsa/

Herbed Potato Salad

Yield: 6 servings

2 pounds small red potatoes, sliced into 1/4-inch rounds
1 tbsp salt
1/4 cup olive oil
1/3 cup flat-leaf parsley, roughly chopped, plus 2 tbsp for garnish
1/3 cup green onion, roughly chopped, plus 2 tbsp for garnish
2 tbsp lemon juice
2 tsp Dijon mustard
2 cloves garlic, roughly chopped
freshly ground black pepper, to taste
3 stalks celery, chopped

1. In a large pot, combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife, about 5 to 6 minutes.
2. Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
3. In a small food processor or blender, combine olive oil, parsley, green onion, lemon juice, Dijon mustard, garlic, and pepper. Process until the herbs and garlic have been chopped into little pieces. While running the food processor, pour in the reserved cooking water and process just until blended.
4. Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. Let the potatoes rest for ten minutes, gently tossing every few minutes.
5. Add the celery to the bowl, along with parsley and green onion to garnish. Toss again. Season generously to taste with salt and pepper.
6. Serve immediately. This salad is best served within a few hours, but will keep in the refrigerator for about three days.


https://cookieandkate.com/herbed-potato-salad-recipe/

Friday, July 12, 2019

Poached Salmon Scramble

Yield: 1-2 servings

8-ounce salmon fillet
2 eggs
salt and pepper, to taste

1. In a pot, bring 1-inch of water to a boil. Poach the salmon, cooking it just halfway. When slightly cooled, shred into pieces.
2. In a bowl, whisk the eggs.
3. In a non-stick pan, heat the coconut oil over medium heat. Add the eggs. Be sure to keep the eggs moving in the pan.
4. When eggs are 2/3 cooked, add the poached salmon pieces. Keep the mixture moving in the pan until eggs are fully cooked.
5. Serve with cauliflower dill puree.


Clean Eats cookbook

Cauliflower and Dill Puree

Yield: 1-2 servings

1/2 cup cauliflower, chopped
1 tbsp coconut oil
handful dill
salt and pepper, to taste

1. Add cauliflower to a steam. Steam until you can pierce it easily with a sharp knife.
2. Add cooked cauliflower, coconut oil, dill, salt, and pepper to a blender. Puree until smooth.


Clean Eats cookbook

Gremolata

Yield: 2/3 cup

1 cup packed Italian parsley
2 cloves garlic, minced
zest and juice of 1 lemon
1/2 cup olive oil
salt and pepper, to taste
pinch red pepper flakes

1. Place parsley, garlic, and zest in a food processor and pulse until chopped.
2. Add lemon juice, oil, salt, and pepper. Pulse again, until uniformly combined but not too smooth.
3. Add chili flakes for a touch of heat.
Store in a jar in the fridge for up to 1 week.


https://www.feastingathome.com/gremolata-recipe/

Chicken Tikka Masala

Yield: 2-3 servings

1 clove garlic, minced
thumb-sized piece ginger, finely grated
1 tbsp coriander
2 tsp ground turmeric
pinch cloves
1 cup coconut yoghurt
juice of 1 lemon
1/4 tsp salt
1/4 tsp black pepper
2-3 chicken legs
1/4 cup chicken broth

1. Preheat oven to 375F. Line a shallow roasting tray with parchment paper.
2. In a small bowl, combine garlic, ginger, coriander, turmeric, cloves, coconut yoghurt, lemon juice, salt, and pepper. Stir well.
3. Arrange chicken legs in prepared roasting tray. Take half the marinade and slather it over the chicken legs. Bake for 30 to 40 minutes, or until the chicken is completely cooked through.
4. In a small saucepan, warm the remaining half of the marinade, stirring gently. Add the chicken stock and heat fully. Serve over roasted chicken legs.


https://www.comfortbites.co.uk/2017/10/aip-chicken-tikka-masala.html

Cabbage and Potato Hash with Poached Eggs

Yield: 2 servings

2 cups new potato
1 tbsp olive oil
1 cup green cabbage, finely chopped
2 spring onions, finely sliced
1 tbsp chives, finely chopped
2 eggs
75g smoked salmon

1. Cook the potatoes in a pan of boiling water until tender, then drain. When slightly cool, roughly chop and squash the potatoes.
2. In a non-stick frying pan, heat the oil over medium heat. Sweat the cabbage and the spring onions in the pan for 2 minutes.
3. Add potatoes and chives to the pan. Cook for 4 to 5 minutes, then flip over and cook for a further 4 to 5 minutes.
4. Meanwhile, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.
5. To serve, divide the hash between two plates, place the smoked salmon and poached eggs on top, and grind black pepper on top, to taste.


https://www.bbcgoodfood.com/recipes/poached-eggs-smoked-salmon-and-bubble-squeak

Chicken Zoodle Soup

Yield: 2 servings

2 tbsp olive oil
1 chicken breast, diced
3 cups chicken broth
1 stalk celery, chopped
1 green onion, chopped
1 zucchini, into noodles
1/4 cup cilantro, finely chopped
salt and pepper, to taste

1. In a pot, head the olive oil over medium-high heat. Add the diced chicken.
2. When chicken is cooked through, add chicken broth and bring to a simmer.
3. Add celery and green onion. Cook for 5 to 10 minutes.
4. Add zucchini noodles and cilantro to the pot.
5. Season with salt and pepper, and serve immediately.


https://paleoflourish.com/paleo-chicken-noodle-soup-recipe

Aloo Gobi

Yield: 4 servings

1/4 cup coconut oil
1 onion, chopped
3 cloves garlic, minced
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground turmeric
6 medium carrots, chopped
1 head cauliflower, chopped
1 tbsp ginger, grated
2 tsp salt
1/2 cup water
1 bunch cilantro, chopped

1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, cinnamon, ginger, and turmeric. Cook about 5 minutes or until the onions are translucent.
2. Add the carrots, cauliflower, grated ginger, and salt, and mix well.
3. Add the water and bring to a simmer. Cover and cook for 15 to 20 minutes, or until the carrots are soft.
4. Garnish with chopped cilantro before serving.


https://autoimmunewellness.com/aloo-gobi/

Jamaican Sauteed Cabbage

Yield: 6 servings

1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 head green cabbage, thinly sliced
1 carrot, shredded or thinly sliced
1/2 red bell pepper, chopped
1/2 tsp thyme
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 cup water (or vegetable broth)

1. In a large skillet, heat oil on medium high heat. Saute onion and garlic for 3 minutes.
2. Add cabbage and carrots and stir well. Cook for another 3 minutes.
3. Add bell pepper, thyme, red pepper flakes, salt, and water. Cover and cook for about 10 minutes stirring occasionally.


https://healthiersteps.com/recipe/jamaican-steamed-cabbage/

Herb Frittata

Yield: 4 servings

8 eggs
salt and pepper, to taste
2 tbsp olive oil
1/2 cup leeks, thinly sliced
1/2 cup fennel, thinly sliced
1 clove garlic, minced
1 red bell pepper, diced
1 cup arugula (or spinach)
1/2 cup chopped fresh herbs (basil, dill, chives, chervil, tarragon, parsley)
1/2 cup smoked salmon

1. Preheat oven to 375F.
2. In a bowl, beat the eggs with salt and pepper. Set aside.
3. In a 8-inch oven-safe sauté pan, heat the oil over medium heat. Sauté the leeks and fennel for 2 minutes.
4. Add the garlic and bell pepper and continue to cook until vegetables are softened.
5. Add the arugula. Cook and stir until just wilted.
6. Pour the egg mixture into the pan. Using a heatproof rubber spatula, begin scraping the outside edges of the eggs into the middle of the pan, allowing more uncooked egg to pour to the outside rim. Continue moving the mixture in this manner until the eggs are about half way set.
7. Add the chopped herbs and quickly stir.
8. Place the pan in the oven and cook until the mixture is just firm through, about 6 to 7 minutes.
9. Slide the frittata out onto a serving dish and cut into wedges. Serve with smoked salmon.


https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/

Tomato Green Olive Salsa

Yield: 1/2 cup

1/4 cup roma tomato, seeded and chopped
2 tbsp green olives, pitted and chopped
2 tbsp capers
1 tbsp green onion, chopped
2 tbsp olive oil
1 tbsp basil, chopped
1 tbsp dill, chopped
1 tbsp lemon juice
salt and pepper, to taste

1. In a bowl, combine all ingredients together.


https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/

Thursday, July 11, 2019

Chocolate Chunk Oatmeal Cookies

Yield: 24

1 1/4 cup oats
1 1/3 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup butter
3/4 cup dark brown sugar
2 eggs
2 tsp vanilla extract
3/4 cup shredded coconut
3.5 oz semi-sweet 70% chocolate, coarsely chopped

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In large bowl, whisk together oats, flour, baking soda, and salt. Set aside.
3. In bowl of an electric mixer, beat butter and brown sugar together until smooth.
4. Add in eggs and vanilla. Beat again for 2 minutes or until smooth.
5. Add oat mixture to the wet ingredients, mixing until well combined.
6. Gently add in coconut and chocolate chunks.
7. Drop dough with cookie scoop or by large rounded tablespoons onto prepared sheet. Bake for 9 to 11 minutes, or until edges just begin to turn a golden brown.
8. Remove from oven and let cool a few minutes on baking sheet. Transfer to wire rack to finish cooling.


https://www.ambitiouskitchen.com/chewy-chocolate-chunk-coconut-oatmeal-cookies-made-with-coconut-oil/

Blueberry Oatmeal Muffins

Yield: 12

1 1/2 cup oat flour
1 1/3 cup almond flour
1/3 tsp salt
1 tsp baking soda
3 eggs, slightly beaten
1/2 cup pure maple syrup
1 tsp vanilla extract
2/3 cup unsweetened almond milk (or dairy free milk or choice)
1 1/2 tbsp olive oil
1 tbsp apple cider vinegar (or fresh lemon juice)
1 1/3 cup fresh or frozen blueberries

1. Preheat oven to 350F. Line a muffin tray with liners.
2. In a large bowl, whisk together oat flour, almond flour, salt, and baking soda.
3. In a separate large bowl, mix together eggs, maple syrup, vanilla, almond milk, olive oil, and apple cider vinegar until smooth and well combined.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Gently fold blueberries into the batter.
6. Divide batter evenly between muffin cups, filling 3/4 of the way full. Bake for 18 to 25 minutes, or until toothpick inserted in the center comes out clean.
7. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely.


https://www.ambitiouskitchen.com/best-healthy-blueberry-oatmeal-muffins-gluten-free/

Carrot Muffins

Yield: 12

2 cups almond flour
3 tbsp coconut flour
3/4 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
3 large eggs, room temperature
1/2 cup coconut oil, melted
1/2 cup honey
3 tsp vanilla
3/4 cup grated carrots

1. Preheat the oven to 350F. Line a muffin tin with liners.
2. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set aside.
3. In a large bowl, mix together the eggs, oil, honey, and vanilla.
4. Add the dry ingredients to the wet. Mix just until combined.
5. Gently fold in the grated carrots.
6. Divide the batter evenly into the muffin tray. Bake for 17 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
7. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.


https://www.texanerin.com/healthier-carrot-cake-cupcakes/

Almond Squares

Yield: 6 servings

3 eggs
3 tbsp almond milk
1/3 cup butter
1/3 cup xylitol
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp almond extract
2 cups almond flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
2 tbsp sliced almonds

1. Preheat the oven to 340F. Line a loaf pan with parchment paper.
2. Add the eggs, almond milk, butter, xylitol, lemon juice, vanilla extract, and almond extract to a food processor. Blend to combine.
3. Add the almond flour, cinnamon, baking soda, and salt, and blend until you have a smooth and creamy batter.
4. Pour the batter into the prepared pan and bake for 35 minutes.
5. Remove cake from the oven and scatter the sliced almonds over the surface.
6. Return to the oven for a further 5 to 10 minutes or until the cake is cooked through (a toothpick inserted in the center should come out clean). Leave the cake to cool completely in the pan.
7. Cut into squares to serve.


Carb Manager

Monday, June 3, 2019

Tofu "Feta"

Yield: 1 1/2 cups

1 block extra firm tofu
1 tsp salt
1 tbsp oregano
1 tsp basil
1/4 cup lemon juice
1/2 cup apple cider vinegar
1/2 cup water
2 tbsp olive oil
1 tsp salt

1. Cube the tofu, and lay the cubes on paper towels. Place more paper towels on top and put something heavy on top to press out some of the liquid. Let sit for at least 30 minutes.
2. Preheat oven to 350F. Line a baking sheet with parchment paper.
3. Place the tofu cubes in a single layer onto prepared baking sheet. Sprinkle with salt. Bake for about 15 minutes, to dry out the tofu.
4. In the meantime, in a medium bowl, combine all other ingredients. Whisk to combine.
5. Add the tofu and stir, making sure all the tofu is coated and soaking in the liquid. Marinate in the fridge for at least 3 hours, or over night.


https://www.rabbitandwolves.com/vegan-watermelon-mint-and-feta-bites/

Carrot Cake Bliss Balls

Yield: 16

1 cup medjool dates, pitted
1 1/3 cups walnuts (or pecans or cashews)
1/2 cup almonds
2 tsp vanilla extract
1/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
pinch ground nutmeg
3/4 cup carrot, shredded (1-2 carrots)
1/4 cup coconut flour
1/4 cup raisins
1/2 cup shredded coconut

1. Add dates to the bowl of the food processor. Blend until small bits remain or a ball forms. Remove and set aside.
2. To the food processor, add walnuts, almonds, vanilla, salt, and spices. Blend until a semi-fine meal is achieved, about 15 seconds.
3. Add the shredded carrot and dates back to the food processor. Pulse until a loose dough forms and the carrots are just incorporated.
4. Add coconut flour and pulse to combine. You may need to remove the lid and stir occasionally to encourage things along.
5. Once well combined, add raisins and pulse/stir once more to combine.
6. Scoop out approximately 2 tablespoon amounts and roll into balls. Repeat until all dough is used up.
7. Roll in shredded coconut and enjoy immediately or refrigerate to chill/firm up.
8. Store covered in the refrigerator up to 1 week, or in the freezer for up to 1 month.


https://minimalistbaker.com/no-bake-carrot-cake-bites/

Lemon Poppyseed Cookies

Yield: 12 cookies

1/4 cup coconut oil, melted and cooled
1/3 cup sugar
1 egg
1/2 tbsp lemon juice
1/4 tsp almond extract
zest of 1 lemon
1 cup almond flour
2 tbsp coconut flour
1 tbsp poppy seeds
1/4 tsp baking soda
1/4 tsp salt
1/4 cup granulated sugar (optional for rolling the cookies)

Glaze:
1/2 cup powdered sugar
1 tbsp lemon juice, plus more if necessary
1 tsp lemon zest

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the wet ingredients - coconut oil, sugar, egg, lemon juice, almond extract, and lemon zest. Mix until smooth.
3. Add in the almond flour, coconut flour, poppy seeds, baking soda, and salt. Stir to combine.
4. Let dough sit for 5 minutes.
5. Roll into 12 balls. Optional: roll each ball in a bit of sugar. Place cookies 2 inches apart on baking sheet. Gently flatten slightly with your hand.
6. Bake for 9 to 11 minutes. Let cool completely on baking sheet.
7. To make the glaze, mix together the powdered sugar, lemon juice, and lemon zest until smooth. Spoon about a 1/2 tablespoon over each cookie.


https://www.ambitiouskitchen.com/paleo-lemon-poppyseed-cookies/

Avocado Mint Dressing

Yield: 3/4 cup

1 half ripe avocado
2/3 tightly packed mint leaves
1/3 cup tightly packed cilantro leaves
1 clove garlic, chopped
1 tbsp lemon juice
1 tsp turmeric
1/2 tsp salt
1/4 tsp pepper
3 tbsp olive oil
1 tbsp water

1. Add all ingredients to the bowl of a food processor. Combine until smooth.


https://autoimmunewellness.com/carrot-radish-slaw-mint-turmeric-pesto/

Monday, May 20, 2019

Crispy Chicken Thighs with Dijon and Dill

Yield: 4 servings

For the chicken:
1 1/4 lb chicken thighs
1 tbsp Dijon mustard
1 tbsp chopped fresh dill
1/2 cup panko bread crumbs
1 tsp olive oil
1/4 tsp salt
1/4 tsp pepper

For the vegetables:
1 1/2 lb radishes, washed and halved
1 lb green beans
2 tbsp olive oil
1/4 tsp salt, more to taste
1/4 tsp pepper, more to taste
2 sprigs dill

1. Preheat oven to 425F. Line 2 baking sheets with parchment paper.
2. Divide vegetables onto two prepared baking sheets. Toss with 2 tablespoons olive oil (one tablespoon for each baking sheet). Sprinkle with salt and pepper.
3. Arrange chicken on sheet pans amongst the vegetables. Rub with Dijon mustard.
4. In a small bowl, mix together panko, 1 teaspoon olive oil, salt, pepper, and 1 tablespoon fresh dill. Divide evenly on top of chicken, pressing down to adhere crumbs to chicken.
5. Sprinkle remaining dill over vegetables.
6. Place in preheated oven and bake for 15 minutes. Carefully stir the vegetables without disturbing the chicken. Cook for 10 more minutes or until chicken is cooked through.
7. Garnish with additional fresh dill and serve immediately.


https://www.rachelcooks.com/2016/06/01/crispy-chicken-thighs-dijon-dill-sheet-pan-dinner/

Stir Fry Green Beans and Ground Pork

Yield: 2 servings

Marinade:
1/4 lb ground pork (or ground turkey or ground beef)
1 tbsp Shaoxing wine (or Japanese sake, or dry sherry)
1 tsp dark soy sauce
1/2 tsp ground ginger

Stir Fry:
1/2 lb green beans
1 tbsp oil
1/4 cup chopped green onion
2 tbsp doubanjiang (spicy fermented bean paste) (or hoisin or oyster sauce)
1 tsp sugar

1. In a small bowl, combine ground pork, Shaoxing wine, dark soy sauce, and ginger in a small bowl. Mix well and let marinate for 5 minutes.
2. Snip tough ends from the green beans and discard ends. Chop into 1/4-inch pieces.
3. Heat oil in a large nonstick skillet (or a wok) and heat over medium heat until warm. Add green onion. Cook until it starts to sizzle.
4. Add ground pork. Cook and stir until the surface is cooked.
5. Add doubanjiang. Continue stirring until mixed well.
6. Add green beans. Stir to mix well, cooking for 1 minute.
7. Cover skillet and turn to medium low heat. Cook until the green beans are cooked through, about 2 to 3 minutes.
8. Transfer to a serving plate and serve warm over steamed rice or boiled noodles.
9. Save the leftovers in an airtight container and store it in the fridge for up to 2 days.


https://omnivorescookbook.com/stir-fried-green-beans

Chicken Korma

Yield: 4 servings

4 large chicken breasts, sliced thin
2 tsp salt, to rub on chicken
1/4 cup coconut oil
1 onion, peeled and sliced
4 cloves garlic, peeled and diced
4 tsp ground turmeric
1 tsp ground cinnamon
2 tsp ground ginger
1/2 cup water
1 cup coconut cream
2 tsp maple syrup (or honey)
cilantro leaves, to garnish

1. Slice the chicken breasts very thin and season with salt.
2. In a large pan, heat the olive oil over medium-high heat. Brown the chicken pieces on both sides. Remove and set aside.
3. In the same pan, cook the onions and garlic over low heat until they have softened.
4. Add the turmeric, cinnamon, ginger, and water. Cook until the mixture has reduced completely.
5. Return chicken pieces to the pan and cook with the lid on for 30 minutes.
6. Stir in the coconut cream and maple syrup. Simmer until the sauce thickens.
7. Serve chicken korma over cauliflower-cilantro rice.
8. Garnish with cilantro leaves.


https://healingautoimmune.com/Aip-chicken-korma-recipe

Almond Flour Biscuits

Yield: 10

2 cups almond flour
2 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1/3 cup butter (or coconut oil), melted

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a large bowl, mix dry ingredients together. Stir in wet ingredients.
3. Scoop tablespoonfuls of dough onto prepared baking sheet. Form into rounded biscuit shapes (flatten slightly with your fingers).
4. Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.

Banana Coconut Bites

Yield: 15

3 ripe banana, mashed
3 tbsp coconut oil
3/4 cup canned coconut milk
1 tbsp water
2 tbsp coconut manna
1 cup coconut flour
1 tbsp vanilla extract
1 tbsp ground cinnamon
pinch salt

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Mix all the ingredients in a large bowl.
3. Spoon 1-inch drops of the dough onto prepared baking sheet. Bake for about 12 minutes.

Wednesday, April 3, 2019

Jambalaya with Chicken, Sausage, and Prawns

Yield: 6-8 servings

4 chicken thighs, skin on
4 chicken drumsticks, skin on
pinch cayenne pepper
2 tbsp olive oil
2 smoked sausages (such as andouille or chorizo), cut into 1cm thick slices
1 onion, chopped
4 sticks celery, chopped
4 bay leaves
4 sprigs fresh thyme
6 cloves garlic, finely minced
1 fresh red chilli, deseeded and finely chopped
1 large can diced tomatoes
6 cups chicken stock
2 cups long-grain rice
1 green pepper, chopped
1 red pepper, chopped
20 raw prawns, peeled and deveined
1 handful fresh parsley, chopped

1. Season the chicken with salt, pepper, and cayenne.
2. In a large Dutch oven, heat oil over medium heat. Brown the chicken and sausage pieces.
3. Once nicely browned on all sides, add onion, celery, bay leaves, thyme, and salt and pepper. Stir and cook for 8 to 10 minutes, until vegetables have softened.
4. Add garlic and chilli and cook for a minute.
5. Add tomatoes, chicken stock, and rice. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, until chicken and rice are almost cooked.
6. Add peppers and cook for another 5 minutes.
7. Add prawns and cook for another 3 minutes.
8. Stir parsley through and serve on a big platter.


https://www.jamieoliver.com/recipes/chicken-recipes/chicken-sausage-prawn-jambalaya/

Moroccan Chicken Stew

Yield: 4 servings

1 tbsp olive oil
1 red onion, finely sliced
4 garlic cloves, finely minced
thumb-sized piece ginger, finely grated
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp smoked sweet paprika
1/2 tsp chili powder
4 chicken thighs, skin on
2 red peppers, sliced into thin strips
1 large lemon, sliced
1/4 cup green olives, pitted and roughly chopped
1 cup chicken stock
4 pitted dates, chopped
3 dried apricots, chopped
1 cup green beans, halved
handful fresh cilantro, chopped
handful fresh parsley, chopped

1. In a large pot, heat the olive oil over medium heat. Add onions and gently cook for 8 mins until softened.
2. Add the garlic, ginger, and spices, and cook for 1 min more.
3. Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
4. Add the red pepper, lemon slices, olives, chicken stock, dates, and apricots. Simmer with the lid on for about 40 mins until the chicken is cooked through.
5. Add green beans for the final 4 mins of cooking time.
6. Season to taste. Top with the chopped cilantro and parsley to serve.


https://www.bbcgoodfood.com/recipes/moroccan-chicken-stew

Chicken Sausage Sauerkraut Soup

Yield: 4-6 servings

2 smoked sausages, diced
2 chicken thighs
1 onion, finely chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 cup hard cider
1 jar sauerkraut, drained and rinsed briefly
8 cups chicken broth
1 cup potatoes, cubed
3 sprigs fresh thyme
salt and pepper

1. Heat a large soup pot over medium-high heat. Add the sausage and cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes.
2. Add the chicken thighs, onion, and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes.
3. Add the garlic and cook, stirring, for 1 minute.
4. Add the cider and cook until almost completely reduced.
5. Add the sauerkraut, broth, thyme, salt, and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, about 15 minutes.
6. Add potatoes and cook another 15 minutes, or until chicken is cooked through and potatoes and sauerkraut are tender.


https://www.cookingchanneltv.com/recipes/sauerkraut-soup-with-sausage-3645568

Thursday, March 14, 2019

Roasted Red Pepper Vinaigrette

Yield: 3/4 cup

1 red bell pepper
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
1 tbsp honey
1 tbsp dijon mustard
1 shallot, minced (about 1 tbsp)
1 clove garlic, minced
1/2 cup olive oil
salt and pepper, to taste

1. Preheat oven to 450F, or prepare grill for cooking.
2. Slice red pepper in half, de-seed, remove stem, and brush with olive oil.
3. Roast pepper either in the oven or on the grill (about 25 mins in the oven, 10 to 15 mins on the grill). The skins should be completely wrinkled and charred.
4. Transfer pepper to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel off skin, reserving juices.
5. Place all ingredients in a high-speed blender. Puree until smooth.


http://www.wholesomelicious.com/roasted-red-pepper-vinaigrette/

Monday, March 11, 2019

Zucchini Apple Pancakes

Yield: 8-10 small pancakes

2-3 tbsp almond butter (or sub any nut butter)
1 tbsp honey (or maple syrup)
3 eggs
1 small zucchini, grated
1 small apple, grated
3 sprigs of fresh thyme, chopped
1 cup almond flour
1/2 tsp baking powder
1/2 tsp salt
2 tbsp coconut oil

1. In a medium bowl, combine almond butter and honey.
2. Add eggs one at time, stirring to combine thoroughly with almond butter mixture.
3. Add zucchini, apple, and thyme. Stir to combine.
4. Add almond flour, baking powder, and salt. Stir to combine.
5. In a non-stick pan, heat coconut oil over medium heat. Drop 1/4 cup of batter into the pan and cook about 3 to 4 minutes per side.


https://hormonesbalance.com/recipes/almond-flour-zucchini-apple-pancakes/

Friday, March 1, 2019

Chai Spice Energy Balls

Yield: 12

2/3 cup shredded coconut
2/3 cup almonds
1 cup medjool dates, pits removed
1/4 cup almond butter
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp allspice
1/2 tsp salt
1/4 tsp ground black pepper

1. Toast 3 tablespoons of shredded coconut until lightly browned.
2. In a food processor, pulse almonds and remaining shredded coconut in a food processor until completely ground. Remove from bowl and set aside.
3. Add the dates and pulse until only small bits remain.
4. Add almond and coconuts back to the food processor along with remaining ingredients (except the toasted coconut). Blend until all ingredients are combined into a dough-like consistency.
5. Roll dough into a balls in your hands. Roll each ball in the toasted coconut.
6. Store in the refrigerator in a glass container.


https://www.mindbodygreen.com/0-23193/these-chaispiced-energy-balls-will-be-your-new-favorite-snack.html

Chicken Souvlaki Skewers

Yield: 4 servings

3-4 chicken breasts
3 tbsp oregano
1 tbsp garlic, minced
3 tbsp olive oil
1/4 cup lemon juice
1/2 tsp ground cumin
2 tbsp parsley, chopped
1/2 tsp chili flakes
salt and pepper

1. In a large bowl, combine all ingredients except chicken. Mix well.
2. Cut chicken into 1-2 inch pieces. Add pieces to marinade, and stir to coat. Marinate for 30 minutes, or overnight.
3. Preheat oven to 400F. Line a baking sheet with parchment paper.
4. Skewer chicken onto pre-soaked skewers. Place on prepared baking sheet.
5. Bake for 5 to 7 minutes on each side or until chicken is cooked through.


https://www.chefdehome.com/recipes/772/chicken-souvlaki

Citrus Vinaigrette

Yield: 1 1/2 cups

1 small shallot, finely chopped
3/4 cup olive oil
1/4 cup Champagne vinegar or white wine vinegar
1 tsp dijon mustard
3 tbsp lemon juice
2 tbsp orange juice
1 tbsp lime juice
zest of 1 lemon
salt and pepper

1. Combine all ingredients in a small jar and shake to blend.


https://www.bonappetit.com/recipe/citrus-vinaigrette

Cucumber Tahini Dressing

Yield: 1 cup

1 cup cucumber, roughly chopped
5 tbsp tahini
1/4 cup lemon juice
1 clove garlic
1 tsp ground cumin
1/4 tsp salt
2 tbsp water

1. Combine all ingredients in a high-speed blender and blend until completely smooth.
2. Store leftovers in an airtight container in the fridge for up to a week.


https://detoxinista.com/creamy-cucumber-tahini-salad-dressing-vegan/

Wednesday, February 20, 2019

Raspberry, Orange, and Almond Baked Oatmeal

Yield: 6-8 servings

2 1/2 cups rolled oats
1/3 cup coconut sugar
1 tsp cinnamon
1/4 tsp allspice
pinch of salt
1 tsp baking powder
1 1/2 cups almond milk (or sub any kind of milk)
1 egg
1 tsp vanilla extract
1 tsp almond extract
1 orange, peeled, segmented, and chopped into small chunks
1 cup raspberries
1/4 cup sliced almonds

1. Preheat the oven to 350F. Line an 8x8 inch square pan with parchment paper.
2. In a large bowl, combine oats, sugar, spices, salt, and baking powder. Stir to combine.
3. In a separate bowl, combine milk, egg, vanilla, and almond extract, and whisk lightly to combine.
4. Pour the milk mixture into the oat mixture and stir gently until well combined.
5. Add in the chunks of orange and raspberries and gently stir.
6. Pour mixture into the prepared pan and smooth into a level layer.
7. Top with the sliced almonds.
8. Bake for 25 to 30 minutes, until golden, the milk is absorbed, and it feels slightly firm to the touch.
9. Leave to cool in the pan for at least 15 minutes.
10. Baked oatmeal can be served cold or re-heated in the oven or microwave. Store in an airtight container in the fridge for 3 to 4 days.


https://www.anniesnoms.com/2016/01/12/orange-and-raspberry-baked-oatmeal/

Friday, February 15, 2019

Salmon Moqueca

Yield: 4-6 servings

Fish and Marinade:
1 1/2 pounds salmon fillets
1 can whole tomatoes
1 onion, roughly chopped
1 cup cilantro, chopped
2 cloves garlic
1 Serrano chile pepper, cut in half (with seeds if you want your stew to be pretty spicy)
1/4 cup lime juice
1 tbsp olive oil
1 tsp salt

Stew:
2 tbsp olive oil
1 sweet potato, peeled and diced
1 zucchini, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 cup water (or fish stock)
1 can coconut milk
1/4 cup green onion, minced
1/2 cup cilantro, chopped

1. Place salmon in a shallow bowl or dish.
2. In the bowl of a food processor, combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil, and salt. Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.
3. In a large skillet, heat olive oil over medium heat.
4. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed, until softened.
5. Add zucchini, green pepper, and red pepper, and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed.
6. Add water and coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
7. Add fish and marinade and gently simmer for 5 to 10 minutes, or until fish flakes easily with a fork.
8. Just before serving, stir in green onion and cilantro. Serve alone or over rice.


https://food52.com/recipes/4574-salmon-moqueca

Chocolate Chip Muffins (stevia)

Yield: 12

2 1/2 cups all-purpose flour (or whole wheat flour)
1/4 cup powdered stevia
1 tbsp baking powder
1 tsp baking soda
pinch salt
1/4 cup coconut oil, melted
1/4 cup applesauce
2 eggs
1 cup almond milk
2 tbsp maple syrup
1 tbsp vanilla extract
1/4 cup chocolate chips

1. Preheat oven to 375F. Line a muffin pan with paper liners.
2. In a large mixing bowl, combine flour, stevia, baking powder, baking soda, and, salt. Whisk to combine.
3. In a separate mixing bowl, add the coconut oil, applesauce, eggs, almond milk, maple syrup, and vanilla extract. Whisk well.
4. Add the wet ingredients to the dry ingredients and whisk until combined.
5. Gently fold in chocolate chips.
6. Evenly distribute batter between muffin cups, filling them about 3/4 of the way full.
7. Bake for 15 to 18 minutes, until a toothpick comes out clean.


https://brihealthy.com/2017/03/whole-wheat-refined-sugar-free-chocolate-chip-muffins/

French Lentil Soup

Yield: 4-6 servings

4 oz bacon, diced
1 onion, chopped
2 carrots, diced
2 stalks celery, diced
1/2 celeriac, diced
1 leek, chopped
2 cloves garlic, minced
1 cup French lentils, rinsed and drained
6 cups chicken broth
1 tbsp red wine vinegar
2 tsp chopped fresh thyme
2 bay leaves
1 tsp salt
1/4 tsp black pepper
1/4 cup fresh parsley, chopped

1. In a stock pot, cook the bacon over medium-high heat until done.
2. Add the onions and cook until soft and translucent and golden, about 7 to 10 minutes.
3. Add the carrots, celery, celeriac, leek, and garlic, and cook for another 4 to 5 minutes or until beginning to soften.
4. Add the lentils, chicken broth, vinegar, thyme, bay leaves, and salt, and pepper. Bring to a boil, then reduce the heat to medium, cover, and simmer for 30 minutes.
5. Stir in the parsley before serving.


https://www.daringgourmet.com/french-lentil-soup/

Raspberry Lemon Buttermilk Scones

Yield: 8

2 cups all-purpose flour, plus more for hands and work surface
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, very cold or frozen
1/2 cup buttermilk
1 egg
1/2 cup sugar
1 tsp vanilla extract
1 tsp almond extract
1/4 cup raspberries
zest of 1 lemon
1 egg, for eggwash

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk the flour, baking powder, and salt together.
3. Grate the frozen butter into the flour mixture. With your fingers, crumble the butter into the flour until the mixture resembles coarse meal. Set aside.
4. In a small bowl, whisk buttermilk, egg, sugar, vanilla extract, and almond extract together. Add to flour mixture and then combine together with a rubber spatula until everything appears moistened.
5. Slowly and gently fold in the raspberries and lemon zest. Do not overwork the dough at any point. Dough will be a little wet.
6. With floured hands, transfer dough to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.
7. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with eggwash, then sprinkle a little granulated sugar on top.
8. Bake for 20 to 22 minutes, or until lightly golden and cooked through.


https://sallysbakingaddiction.com/raspberry-almond-buttermilk-scones/

Double Chocolate Chip Cookies

Yield: 12

1/2 cup almond butter
3 tbsp applesauce
1/3 cup coconut sugar
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup cocoa powder
1 tbsp coconut flour
1/2 tsp baking soda
1/4 cup chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large bowl, combine almond butter, applesauce, coconut sugar, vanilla, and salt.
3. Sift in cocoa powder, coconut flour, and baking soda. Gently stir to combine.
4. Fold in chocolate chips.
5. Drop scoops of batter on prepared baking sheet. (They will spread so allow space.) Using your fingers (wet slightly with water if necessary), flatten into cookies.
6. Bake 8 to 10 minutes, or until cookies begin to crack on top. Let cool completely before removing.
7. Optional: sprinkle with flaky sea salt when just out of the oven.


https://gourmandeinthekitchen.com/paleo-vegan-double-chocolate-cocoa-cookies/

Lemon Dill Baked Salmon

Yield: 4 servings

1 whole salmon fillet
1 tbsp olive oil
3 tbsp maple syrup
3 tbsp lemon juice
3 tbsp grainy mustard
2 tbsp dill
1 tbsp balsamic vinegar
2 tsp lemon zest
1 tsp garlic
salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place salmon fillet on prepared baking sheet.
3. Combine remaining ingredients in a small bowl. Stir to combine.
4. Pour marinade over salmon. Let sit for 5 minutes.
5. Bake for 10 minutes, or until just cooked.


photo from Sarah

Friday, February 8, 2019

Orange Tahini Dressing

Yield: 1 cup

2 tbsp olive oil
2 tbsp lemon juice
zest and juice of 1 orange
1 tbsp honey (or maple syrup)
1/3 cup tahini
salt and pepper
1/2 cup water

1.Whisk ingredients together in a bowl. Add water to thin to desired consistency.


https://www.mynewroots.org/site/2011/12/roasted-sesame-winter-slaw-2/

Blueberry Bran Muffins

Yield: 12

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp salt
3/4 cup Greek yogurt
1/4 cup coconut oil
1/4 cup olive oil
1/2 cup sugar
1/2 cup honey
2 eggs, lightly beaten
1 tsp vanilla extract
2 1/2 cups wheat bran
1 1/2 cups fresh blueberries

1. Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, whisk together the yogurt, coconut oil, olive oil, sugar, honey, eggs, and vanilla.
4. Add the dry ingredients to the wet ingredients, stirring just until combined.
5. Gently stir in the wheat bran and blueberries until combined.
6. Scoop the batter into the muffin cups. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.


https://www.foodnetwork.com/recipes/ina-garten/blueberry-bran-muffins-4720585

Saturday, February 2, 2019

Kimchi Fried Rice with Tofu and Broccoli

Yield: 2-3 servings

2 tbsp olive oil, divided
1 8-oz block tofu, cut into 1-inch pieces
1 clove garlic, minced
1/2 tsp smoked paprika
1 tsp maple syrup
sea salt, to taste
1/2 cup kimchi, drained (reserve the juice) and chopped
1 1/2 cups cooked brown rice
2 tsp chili paste (or to taste)
1 tsp tamari
1 tsp toasted sesame oil
2 cups steamed broccoli florets
2 green onions, thinly sliced

1. Heat a large skillet over medium-high heat. Add half the olive oil to the skillet. Add the tofu pieces to the skillet and stir with a spatula. Keep sauteing until golden brown edges start to appear, about 5 minutes. Add the garlic, smoked paprika, maple syrup, and a pinch of salt to the skillet and stir until fragrant, about 10-20 seconds. Remove from pan.
2. Wipe out the skillet if necessary and return it to the heat with the remaining olive oil. Add the chopped kimchi to the skillet and saute until slightly browned, dried out, and fragrant, about 1 minute. Add the rice to the skillet and stir.
3. In a small bowl, whisk together one tablespoon of the reserved kimchi juice with the chili paste, tamari, and sesame oil.
4. Add this mixture to the skillet and stir. Raise the heat to high. Keep stirring until the rice stops sticking together and is slightly browned.
5. Add the steamed broccoli and tofu to the skillet and stir. Garnish with green onion before serving.


http://thefirstmess.com/2018/12/12/kimchi-fried-rice-smoky-tempeh-broccoli-vegan-recipe/