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/

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

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

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/

Orange Ginger Pork Tenderloin

Yield: 4 servings

3 tbsp coconut aminos

3 tbsp honey

1 tbsp orange juice

1 tbsp orange zest

1 tbsp apple cider vinegar

1 tsp ginger, grated

1 lb pork tenderloin

2 stalks green onion, sliced

1. Combine all ingredients except green onion in an oven-safe dish and marinate in the fridge overnight.

2. Preheat the oven to 350F.

3. Bake the tenderloin uncovered in the oven for 1 hour, turning once halfway through, or until the internal temperature reaches 145 degrees.

4. Serve garnished with green onion.

https://autoimmunewellness.com/orange-glazed-pork-tenderloin/

Cauliflower Porridge

Yield: 4 servings

1 large head cauliflower

3/4 cup finely shredded coconut

2 tbsp coconut butter

3 cups coconut milk

zest of 1 lemon

generous pinch salt

optional for serving: mixed berries, nuts, seeds, toasted coconut

1. Cut the cauliflower into florets and place in food processor with the ‘S’ blade.

2. Pulse about 8 to 10 times until the cauliflower is the same consistency as large grains of rice (you may need to do this in batches). Do not purée the cauliflower.

3. Transfer the riced cauliflower to a large pan. Add the remaining ingredients and stir to combine.

4. Bring to a boil, cover with a lid, and cook for about 25 to 30 minutes until the caulilower is tender and the porridge nice and creamy.

5. Garnish as desired.

https://autoimmunewellness.com/warm-porridge-with-lemon-and-berries/

Coconut Matcha Muffins

Yield: 12

1/2 cup coconut flour

1/2 cup almond flour

1/2 tsp salt

1/2 tsp baking soda

3 tbsp matcha green tea powder

1/4 cup coconut sugar

3 eggs

1 egg white

1 tbsp maple syrup

1/2 cup unsweetened almond milk

2 tsp vanilla extract

1/2 cup shredded coconut

1/4 cup coconut oil, melted

1. Preheat oven to 350F. Line a 12 cup standard muffin tin with non-stick liners.

2. In a small bowl, whisk together the flours, salt, baking soda, matcha powder, shredded coconut, and coconut sugar.

3. In a separate, larger bowl, beat the wet ingredients until frothy.

4. Pour the dry ingredients into the wet and stir to combine.

5. Spoon the mixture equally into tins and bake for 20 to 22 minutes. Muffins are done when a toothpick inserted into the center, comes out clean.

http://www.thewheatlesskitchen.com/grain-free-matcha-coconut-muffins/

Salmon Chowder

Yield: 4-6 servings

2 tbsp olive oil

1 onion, chopped

4 cloves garlic, minced

2 stalks celery, chopped

2 carrots, chopped

1 parsnip, chopped

1 potato, chopped

1 litre water

1 tbsp apple cider vinegar

1 tbsp thyme

1 bay leaf

salt and pepper

2 salmon fillets, skin and bones removed, cut into 1-inch chunks

1 cup coconut milk

1 tbsp lemon juice

3 green onions, thinly sliced

1. In a large pot, heat the oil over medium heat. Add onion and cook for 5 minutes, stirring.

2. Add the garlic, celery, carrots, parsnip, and potato. Cook another 5 minutes, stirring, until the vegetables are lightly browned.

3. Add the water, vinegar, thyme, bay leaf, and salt and pepper to the pot. Bring to a boil. Reduce heat to low, cover, and cook for 30 minutes or until the vegetables are tender.

4. Place 2 cups of the soup in a blender, leaving the carrots behind, if possible as not to turn the soup orange. Blend until smooth, then add the purée back to the soup.

5. Add the salmon chunks and coconut milk to the soup and cook for a few minutes, just until the soup is piping hot (do not let the soup boil).

6. Add the lemon juice. Garnish with green onions before serving.

https://autoimmunewellness.com/from-scratch-salmon-chowder/

Coconut Blondies (Sugar-Free)

Yield: 8x8 baking pan

6 eggs

1/2 cup almond milk, unsweetened

1/2 cup coconut oil, melted

1 tbsp vanilla extract

1 cup coconut flour

2 tsp baking powder

1/4 cup granulated sweetener

optional: handful of cacao nibs or chopped dark chocolate (85% cocoa)

handful of shredded coconut

1. Preheat the oven to 350F. Line an 8x8 baking pan with parchment paper.

2. In a large bowl, whisk together eggs, almond milk, coconut oil, and vanilla extract.

3. Add the dry ingredients - coconut flour, baking powder, and sweetener. Mix until just combined and the batter is smooth.

4. If using chocolate, gently fold in the chopped pieces, reserving a few tablespoons for sprinkling on top if desired.

5. Sprinkle the shredded coconut on top.

6. Bake for 20 to 22 minutes, or until edges are golden brown and a knife comes out with a few crumbs attached. Do not over-bake.

7. Cool on a wire rack for at least 10 minutes. Cut into 16 squares.

https://sugarfreelondoner.com/sugar-free-coconut-blondies/

Chocolate Almond Butter Cookies (Sugar-Free)

Yield: 12

1 cup almond butter

4 tbsp cocoa powder

1/2 cup granulated sweetener (erythritol or monkfruit)

1 egg

3 tbsp almond milk, if needed

1/4 cup (sugar free) chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a bowl, mix almond butter, cocoa powder, granulated sweetener, and the egg with a fork until well-combined.

3. If the mix is crumbly, thin it with almond milk. Start with one tablespoon and add up to three tablespoons if needed. The batter should look fudgy and soft, but not runny.

4. Add chocolate chips and stir to combine.

5. Roll dough into balls and press them into cookies. Place on the prepared baking sheet.

6. Bake 10 to 12 minutes until the tops of the cookies begin to show little cracks. They will be very soft when straight out of the oven. Let them cool completely before handling.

https://sugarfreelondoner.com/almond-butter-brownie-cookies/