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/