Dan Dan Noodles

Servings: 6

1/3 cup sesame oil

6 cloves garlic, minced

1 tbsp chili flakes

1/2 cup tamari (or soy sauce)

1/4 cup hoisin

1 tbsp honey

2 tbsp rice vinegar

3 tbsp peanut butter or tahini

8 oz Chinese egg noodles or rice noodles

2 1/2 cups chicken broth

2 cups spinach, roughly chopped

1/2 lb ground pork or chicken

2 cups mixed mushrooms, chopped

1 shallot, coarsely chopped

4 stalks green onion, thinly sliced

1. Make chili oil: Heat a large skillet over medium heat. Add sesame oil, garlic, and chili flakes. Cook, stirring occasionally, until garlic is fragrant, about 5 minutes. Remove from heat and transfer oil to glass jar.

2. Combine tamari, hoisin, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl.

3. Cook noodles according to package directions. Drain and set aside.

4. In a large pot, add broth and 1/2 the tamari mixture. Bring to a simmer over medium heat. Stir in spinach and keep warm.

5. In a large skillet, heat sesame oil over medium-high heat. Add ground pork. Season with pepper and cook through, about 5 minutes.

6. Add mushrooms and shallot and cook for 2-3 minutes.

7. Slowly pour in 1/2 the tamari mixture. Bring to a simmer and cook until the sauce coats the meat and it begins to caramelize and get crispy, about 5 minutes.

8. Add 2-4 tbsp of chili oil and remove from heat.

9. Ladle broth into bowls. Add noodles and toss to combine. Spoon meat over noodles. Top with green onion and additional chili oil.

https://www.halfbakedharvest.com/better-than-takeout-dan-dan-noodles/#wprm-recipe-container-83098

Peanut Butter Granola Bars

Yield: 1 8x8 dish

1 cup peanut butter

2/3 cup honey

1 tsp vanilla

1/2 tsp salt

2 1/2 cups rolled oats

1/3 cup chocolate chips

3 tbsp pumpkin seeds

1. Line an 8x8 baking pan with parchment paper.

2. In a large bowl, combine peanut butter, honey, vanilla, and salt, and stir until smooth.

3. Add oats, chocolate chips, and pumpkin seeds. The mixture might seem dry at first, but it will come together.

4. Transfer to a prepared baking pan and press down until flat. Use a second piece of parchment paper and the back of a measuring cup to help flatten the mixture.

5. Chill for at least 1 hour.

6. Slice into bars. Store bars in fridge.

https://www.loveandlemons.com/granola-bars-recipe

Aussie Bites

Yield: 2 dozen

1 3/4 cup rolled oats

1/4 cup sugar

1/4 cup dates (or dried apricots)

1/4 cup dried cranberries (or raisins)

1/4 cup ground flaxseed

1/4 cup sunflower seeds

1/4 cup shredded coconut

1/4 cup quinoa (cooked or raw)

2 tbsp chia seeds

1/4 cup mini chocolate chips

1/4 tsp baking soda

1/4 cup honey

1/4 cup butter, melted

1/4 cup coconut oil, melted

1/2 tsp vanilla

1. Preheat oven to 350F. Lightly grease or line two mini muffin trays.

2. In the bowl of a food processor, place 1 cup of oats. Process for about 1 minute until oats are pulverized into oat flour.

3. Add in the remaining 3/4 cup rolled oats, sugar, dates, dried cranberries, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until dried fruits are in small bits.

4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.

5. Divide batter among the prepared muffin tins.

6. Bake for 10 to 12 minutes, until golden brown.

7. Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.

https://thestayathomechef.com/homemade-aussie-bites/

Sriracha Honey Orange Chicken Wings

Servings: 2-3

Wings:

2 lb chicken wings

1 tsp smoked paprika

1 tsp red chili flakes

salt and pepper

Glaze:

3 tbsp sriracha

3 tbsp honey

3 tbsp orange juice

zest of 1 orange

2 tbsp butter

1 tbsp lemon juice

1. Preheat oven to 425F. Line a baking sheet with parchment paper.

2. In a large bowl, combine the wings with paprika, chili flakes, and salt and pepper. Toss to combine.

3. Place wings on prepared baking sheet. Bake for 40 minutes, flipping halfway through, until golden brown, crisp and cooked through.

4. While the wings are baking, make glaze. In a small pot, combine sriracha, honey, orange juice and zest. Whisk to combine. Bring mixture to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and whisk in the butter and lemon juice until smooth.

5. Add the cooked wings to a large bowl and drizzle the glaze on top. Toss until evenly coated. Serve immediately.

https://thefeedfeed.com/stylishplate/bbq-jerk-chicken-wings

Shallot Vinaigrette

Yield: 1/3 cup

1/4 cup olive oil, divided

1 shallot, finely chopped

zest and juice of 1 lemon

2 tbsp red wine vinegar

2 tsp dijon mustard

2 tsp honey

pinch red pepper flakes

salt and pepper

1. In a small skillet, heat one tablespoon of olive oil over medium heat. When hot add the shallot and cook until fragrant, about 2 to 3 minutes. Remove from heat and let cool slightly.

2. In a small container with a lid, combine the rest of the olive oil with the remaining ingredients. Add the cooled shallots. Shake vigorously to combine.

3. Store in airtight container in fridge for up to 5 days.

https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/

Sourdough Focaccia

Yield: 1 large loaf

180g starter

310g cool water

1/2 tbsp honey

1 1/2 tsp fine sea salt

3 tbsp olive oil, divided

460g all-purpose flour (preferably King Arthur brand)

2 1/2 tbsp butter, melted

2 cloves garlic, minced

2 tsp dried oregano

1. In a large bowl, mix the starter with water, honey, salt, and 1 tablespoon olive oil.

2. Add flour, and incorporate using hands or a spatula. Once you no longer see bits of dry flour, you can either add it to a stand mixer with the dough hook, and mix on low (speed 2) for 8 to 10 minutes, until the dough starts to pull away from the sides and hold itself. Or you can knead by hand for 10 minutes, until you feel the dough tighten and acquire resistance, pulling away from the sides of the bowl as you work with it.

3. Bulk fermentation: cover the bowl with a very damp cloth and set in a place ideally around 75 degrees. Let rise for about 6 hours, until dough doubles in size and is puffy. You should see some small bubbles on the surface.

4. Stretch and fold four “corners” of the dough, basically on top of itself. Cover again and let rest for 2 1/2 hours at room temperature, or overnight in the refrigerator (up to 12 hours).

5. At this point, brush a 13x8-inch non-stick baking sheet with 1 tablespoon olive oil, distributing all the way to sides of pan.

6. Using lightly oiled hands, gently scrape dough out onto baking sheet. It will look like a big blob. Using your hands, pull the edges out to gently stretch them. Dough should be about 1 to 1 1/2 inches tall. Let rise in a warm spot, covered with another sheet pan that’s upside down (so it has room to rise) for 1-2 hours until it is puffy and bubbly.

7. Preheat oven to 400F. Drizzle remaining tablespoon of olive oil onto the bread, and press your fingertips from your whole hand into the risen dough. Your fingertips should go all the way down through the dough, hitting the pan.

8. Drizzle melted butter over the dough, brushing with a pastry brush, and then sprinkle 2 cloves minced garlic, and 1 teaspoon dried oregano to top of bread.

9. Put pan in oven on middle rack and bake for 10 minutes. Turn oven down to 350F and bake for another 15 minutes, until crust is golden brown and bounces back slightly when you press down on it. Let cool for 15 minutes and eat.

https://heartbeetkitchen.com/2018/recipes/how-to-make-sourdough-focaccia/

Blueberry Crumble Bars

Yield: 1 8x8 pan

Crust:

1 cup coconut manna, warmed

1/2 cup honey, warmed

1/4 cup coconut oil, warmed

1 tbsp lemon juice

2 cups cassava flour

1/2 tsp baking soda

1/4 tsp salt

2 tbsp coconut sugar

Filling:

3 cups frozen blueberries

1/4 cup honey

1/4 cup lemon juice

1/4 tsp salt

1/4 tsp cinnamon

1/4 tsp vanilla extract

1. Preheat the oven to 350F. Line an 8x8 baking dish with parchment paper. Make sure your ingredients are warmed and pourable (use a warm water bath for 10 minutes to get everything soft).

2. Place the coconut manna, honey, coconut oil, and lemon juice in a food processor and process until combined.

3. In a small bowl, combine the cassava flour, baking soda, and salt.

4. Add about 3/4 of the dry mixture to the food processor and pulse until just combined. Do not overmix. Add the remaining mixture and pulse once to combine.

5. Scoop out half of the crust mixture into prepared baking dish. Press the mixture to form an even layer on the bottom, working into the corners. Bake for 10 minutes.

6. While the base is baking, place all of the filling ingredients in a saucepan on medium heat. Bring to a boil and cook, stirring, for 10-15 minutes until the mixture becomes thick and sticky.

7. Pour the filling on top of the base, using a spatula to spread evenly over the surface.

8. Sprinkle the coconut sugar over the remaining crust in the food processor. Pulse once to barely incorporate. Preserving the crumbly texture of the mixture by using your hands, pour on top of the filling. Don't press, but work the crumbles in to cover all the surface area. Bake for 15 minutes, or until lightly browned on top.

9. Remove from oven, score into 9 squares with a knife, and let cool to room temperature before serving.

https://autoimmunewellness.com/cranberry-crumble-bars/

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/

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/

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/

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/

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/

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/

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/

Lemon Bars (Paleo, Nut-Free)

Yield: 16 bars

Crust:

1/4 cup honey

1/3 cup ghee or butter, melted, room temp

1 egg, room temp

1 tsp vanilla extract

2/3 cup coconut flour

1/4 cup tapioca flour

1/8 tsp salt

zest of 1 lemon

Filling:

1/2 cup fresh lemon juice (about 4 lemons)

zest of 1 lemon

1/3 cup + 1 tbsp honey

3 eggs

1 egg yolk

1 tbsp tapioca flour

1/2 tsp coconut flour

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

2. To make the crust, in a medium bowl, whisk together honey, liquid ghee, egg, and vanilla until smooth.

3. Add coconut flour, tapioca flour, salt, and lemon zest. Combine to form a dough.

4. Press crust into bottom of prepared pan as evenly as possible. Poke all over with a fork.

5. Bake crust for 10 to 12 minutes, or until lightly brown around the edges.

6. While crust bakes, in a large bowl, whisk together all filling ingredients until very smooth.

7. As soon as crust is done, whisk filling mixture one last time and pour over HOT crust (important!).

8. Lower oven temperature to 325F. Bake another 15 minutes, or until filling is just set in the center.

9. Allow bars to cool completely, then refrigerate at least 2 hours before serving.

10. To serve, cut cooled bars into 16 squares.

https://www.paleorunningmomma.com/paleo-lemon-bars-nut-free/

Garlic Herb Tahini Dressing

Yield: 1 cup

1/4 cup parsley

1/4 cup basil

1 clove garlic

juice of 1 lemon

1/4 cup olive oil

1/4 cup tahini

1/4 cup water

1 tbsp honey

salt and pepper, to taste

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

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

Italian Vinaigrette

Yield: 1 cup

3 tbsp apple cider vinegar

1 tbsp dijon mustard

1 shallot, finely minced

1 clove garlic, finely minced

2 tsp honey

3/4 cup olive oil

salt and pepper, to taste

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

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

Orange Ginger Dressing

Yield: 1/2 cup

1/4 cup orange juice

1/2 tsp orange zest

3 tbsp olive oil

1 tsp honey

2 tsp rice vinegar

1 tsp ginger, mincd

pinch of salt

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


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

Sweet and Sour Chicken

Yield: 4 servings

4 chicken breasts, sliced

2 tsp cornstarch

juice of 1 lime

salt and pepper

1 tbsp olive oil

1 small onion, sliced

2 cloves garlic, finely minced

1-inch piece ginger, finely minced

1 red pepper, cut into 1-inch pieces

1 yellow pepper, cut into 1-inch pieces

1 bunch asparagus

1 cup broccoli florets

1 cup pineapple, cut into 1-inch pieces

1 tbsp tamari

1 tbsp fish sauce

1 tsp red pepper flakes

1 tsp honey

1/4 cup cilantro, chopped

lime wedges, to garnish

1. In a medium bowl, combine chicken, cornstarch, juice of half a lime, and salt and pepper. Toss to coat.

2. Heat oil in a large pan over a high heat. Add chicken and cook for 5 to 6 minutes, or until the chicken is golden and cooked through. Remove from pan.

3. Add onion to the pan, and saute for 5 minutes.

4. Add garlic, ginger, red pepper, yellow pepper, asparagus, broccoli, add stir-fry for 3 minutes.

5. Add pineapple, tamari, fish sauce, red pepper flakes, and honey. Let cook for a couple more minutes. Vegetables should be just cooked (still with a touch of crunch). Add a splash of water to loosen the sauce, if needed.

6. Serve immediately over rice, with chopped cilantro and lime wedges to garnish.

https://www.jamieoliver.com/recipes/chicken-recipes/tom-daley-s-sweet-sour-chicken/

Lemon Blueberry Almond Cake

Yield: 1 8-inch round cake

2 cups almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cardamom

1/2 tsp ground ginger

1/2 tsp salt

4 eggs, beaten

2/3 cup honey

1/4 cup olive oil

zest and juice of 1 lemon
1 cup blueberries

1. Preheat the oven to 325F. Line a 8-inch pan with parchment paper.

2. In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, cardamom, ginger, and salt.

3. In another bowl, combine the beaten eggs, honey, olive oil, and lemon zest and juice. Use a whisk to mix well.

4. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining.

5. Gently fold in the blueberries.

6. Pour the mixture into prepared pan and bake for 35 to 40 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.

https://cookieandkate.com/2014/gluten-free-honey-almond-cake/
https://cookieandkate.com/2018/gluten-free-almond-cake-recipe/