Hot and Sour Soup (authentic)

Servings: 2-3

2 dried shiitake mushrooms

2-3 pieces dried black fungus

3.5 oz pork, thinly sliced

2 tsp tamari

2 tsp cornstarch

5 oz silken tofu, thinly sliced

2 eggs, beaten

1/3 cup shredded carrot

1/2 tbsp minced ginger

4 cups chicken stock

2 tbsp cornstarch

2 tbsp water

2 tbsp tamari

1 tsp sugar

1 tsp salt, or to taste

1 tsp white peppercorn

3 tbsp Chinese black vinegar (or rice vinegar)

1 tsp sesame oil

garnish: cilantro and green onion

1. Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely rehydrated. Slice them thinly.

2. Marinate pork with tamari and cornstarch. Let sit about 15 minutes.

3. In a small sauce bowl, combine 2 tbsp cornstarch and 2 tbsp water together. Mix it until no lumps remain, then add tamari, sugar, and salt. Stir until everything is well combined.

4. In another sauce bowl, combine ground white pepper and Chinese black vinegar. Mix it until the pepper is fully distributed.

5. In a wok, add ginger, sliced mushroom and black fungus, shredded carrot, and chicken stock. Stir to combine. Cover and bring to a boil.

6. Add the pork and stir for 10 seconds to keep meat from sticking together.

7. Add the tofu. Using a wooden spoon, gently stir to not break the tofu.

8. Cover and bring back to a boil then add in the sauce while whisking.

9. Then add the beaten egg while whisking. Cook for another 30 seconds so all the ingredients can come together.

10. Add the white pepper and vinegar. The flavor will fade if cooked too long so add it 10 seconds before turning off the heat.

11. Just before serving, top with sesame oil and cilantro and green onion for garnish.

https://soupeduprecipes.com/authentic-hot-and-sour-soup-recipe/

Chocolate Bark

Servings: 12 bars

1/2 cup coconut manna

1/3 cup coconut oil

1/2 cup cacao powder

1/4 cup maple syrup

1/4 cup dried cranberries

1/4 cup pumpkin seeds

1/4 cup almonds, chopped

1. In a small pot, melt coconut manna and coconut oil over medium heat. Stir to keep from burning.

2. Once melted, remove from heat. Whisk in cacao powder until smooth.

3. Let cool for a couple of minutes before adding in maple syrup.

4. Line a pan with parchment paper. Pour chocolate mixture into an even flat layer.

5. Spread cranberries, pumpkin seeds, and almonds evenly over the chocolate.

6. Place in the freezer for 1 hour to set.

7. Break bark into pieces. Place in an airtight container and store in the fridge or freezer.

https://www.instagram.com/p/CIlV4Nkhf3c/

Prawn Linguine

Servings: 2

1/3-1/2 box linguine

1 tbsp olive oil

10-16 prawns, peeled and deveined

salt and pepper

2-3 cloves garlic, minced

1/2 tsp red chili flakes

1 cup cherry tomatoes, halved

1/3 cup white wine (or chicken stock)

2 tbsp lemon juice

optional: 2 tbsp whipping cream

1 cup greens (eg spinach, arugula, kale)

optional: 2 tbsp parmesan

1. In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving 1/2 cup pasta water.

2. In a large pan, heat oil over medium heat. Add prawns and season with salt and pepper. Cook on both sides until prawns turn pink, about 3 minutes. Remove from pan and reserve on a plate.

3. If needed, add another splash of oil to the pan. Add garlic and chilli flakes and cook until fragrant, about 30 seconds.

4. Add tomatoes and cook until beginning to soften, about 3 minutes. Season with salt and pepper.

5. Add wine and cook until mostly reduced, about 3 minutes.

6. Add lemon juice, and whipping cream, if using. Let simmer another minute or two until sauce is thickened.

7. Add prawns back to the pan with greens. Also add pasta with 1 or 2 tablespoons of reserved pasta water, and toss to coat. If sauce is too thick, add additional pasta water.

8. Optional: garnish with grated parmesan before serving.

https://www.delish.com/uk/cooking/recipes/a30219265/creamy-shrimp-linguine-tomatoes-kale-lemon-zest-recipe/

Mustard Crusted Pork Tenderloin with Apple and Fennel

Servings: 2-3

1 tbsp grainy mustard

2 cloves garlic, minced

1 tsp fennel seeds

salt and pepper

1 pork tenderloin

1 tbsp olive oil

1 leek, chopped

1 fennel, sliced

1 apple, sliced

1 tsp thyme

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

2. In a small bowl, combine grainy mustard, garlic, fennel seeds, and salt and pepper.

3. Place pork tenderloin in prepared baking dish. Evenly spread the mustard mixture over the tenderloin.

4. Roast tenderloin for about 30 minutes, or until just cooked through (145F on a meat thermometer).

5. While pork is roasting, heat olive oil in a skillet over medium heat.

6. Add leek and sauté for 1 minute. Season with salt and pepper.

7. Add fennel slices and sauté for 3 to 4 minutes, until slightly softened.

8. Add apple slices and cook another 3 to 4 minutes, until tender.

9. Add thyme and stir to combine.

10. Slice tenderloin and serve with sautéed vegetables.

https://thefeedfeed.com/mollyjean4/fennel-seed-and-garlic-roasted-pork-tenderloin-with-parsnip-mash-and-autumn-slaw https://www.foodandwine.com/recipes/pork-chops-apple-fennel-and-sage

Lemon Chicken

Servings: 2-4

2 chicken breasts

3 tbsp all-purpose flour

3 tbsp almond flour

salt and pepper

2 tbsp butter (or olive oil or a combo)

4 slices lemon

1/2 onion, diced

2 cloves garlic, minced

1/4 cup white wine (or chicken stock)

1/2 cup chicken stock

1 tbsp lemon juice

2 tbsp chopped parsley

cooked angel hair pasta

1. Butterfly the chicken breasts in half.

2. In a shallow bowl, combine flours with a generous amount of salt and pepper. Lightly coat each piece of chicken on both sides with flour. Tap off any excess.

3. Heat a large skillet over medium high heat and add butter or olive oil. Once hot, add chicken and cook for about 3 minutes per side, or until cooked through. Remove chicken from pan and set aside.

4. To the same skillet, add the lemon slices and cook until they begin to brown and caramelize, about 1-2 minutes per side. Remove from pan.

5. Reduce heat to medium and add another knob of butter or splash of olive oil. Add onions and cook until they begin to soften, about 4-5 minutes.

6. Add garlic and cook for one more minute.

7. Raise heat to high and add white wine, scraping to deglaze the pan. Let reduce by half.

8. Add chicken stock and bring to a boil.

9. Reduce heat to a simmer and add chicken and lemon slices back to pan. Cook for about 2 minutes, or until chicken is heated through.

10. Add lemon juice and parsley and serve over angel hair pasta.

https://thefeedfeed.com/thefeedfeed/one-skillet-lemon-chicken

Apple Tahini Caramel Oatmeal

Servings: 2-3

2 cups water

1 cup rolled oats

pinch salt

1 tbsp butter (or coconut oil)

1-2 apples, diced into 1-cm pieces

3 tbsp maple syrup

1 tbsp tahini

1 tsp vanilla extract

optional: 2-3 tbsp hemp seeds

cinnamon, to taste

1/4 cup pecans or walnuts, chopped

1. Bring water to a boil in a small pot. Add oats and a pinch of salt and turn down to medium low. Cover and simmer until oats reach desired consistency, about 8-10 minutes.

2. Meanwhile, heat butter in a medium nonstick pan over medium heat. Add apples and cook for 3 to 4 minutes. Apples should be warm and just starting to soften.

3. Add the maple syrup, tahini, vanilla, and a pinch of salt to the apples. Stir and let bubble for 2 to 3 minutes until the caramel thickens and darkens a little bit.

4. When the oatmeal is done, stir in hemp hearts if using and cinnamon.

5. Portion oatmeal into 2 or 3 bowls. Top with caramel apples, cinnamon, and chopped nuts.

https://desireerd.com/vegan-apple-pie-oatmeal/

Mexican Lentil and Bean Stew

Servings: 4

1 tbsp olive oil

1/2 onion, chopped

salt and pepper

3 cloves garlic, minced

1/2 cup long grain brown rice

1/2 cup green lentils

2 cups water (or chicken or vegetable stock)

1 tsp chili powder

1/2 tsp ground cumin

1 tsp red pepper flakes

1 can black beans, rinsed and drained

3/4 cup diced tomatoes (canned or fresh)

1/2 zucchini, small dice

1/2 cup frozen corn, defrosted

1/2 cup salsa

juice of 1 lime

optional garnishes: shredded cheese, chopped cilantro, avocado, sour cream

1. In a large pot, heat the oil over medium heat. Add onion and season with salt and pepper. Cook for 5 minutes until beginning to soften.

2. Add garlic and cook for 1 more minute.

3. Add in the brown rice, lentils, and water (or stock). Bring to a boil, then reduce heat to simmer. Cook for about 35 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.

4. Add the spices and the remaining ingredients. Increase heat to medium-high and cook for 5 to 10 more minutes until vegetables are tender and everything is heated though.

5. Add lime juice, and garnish with any of the optional garnishes.

https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/

Chia, Quinoa, and Banana Granola Bars

Yield: 10-12 bars

1 cup rolled oats

1/2 cup uncooked quinoa

2 tbsp chia seeds

1/2 tsp salt

1 tsp ground cinnamon

1 large ripe banana

1 tsp vanilla extract

1/4 cup chopped pecans

1/4 cup chopped almonds

1/4 cup dried fruit (eg raisins, cranberries, etc)

1/4 cup almond butter

2 tbsp maple syrup (or honey)

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

2. In a large bowl, combine oats, uncooked quinoa, chia seeds, salt and cinnamon. Stir to combine.

3. Stir in mashed banana and vanilla.

4. Add in almonds, pecans, and dried fruit.

5. Add in almond butter and maple syrup and stir until well combined.

6. Pour into prepared baking pan and press down firmly to help bars stay together. Bake for 25 minutes or until edges turn golden brown.

7. Allow to cool completely before cutting into 10 to 12 bars.

https://www.ambitiouskitchen.com/chia-quinoa-banana-granola-bars/

Pumpkin Muffins

Yield: 12

1 cup pumpkin puree

1/2 cup maple syrup

1/4 cup coconut oil, melted

2 eggs

1/4 cup almond milk (or any milk)

1 tsp vanilla extract

1 cup all-purpose flour

3/4 cup whole wheat flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp salt

optional: 1/3 cup chocolate chips

1. Preheat oven to 350F. Line a muffin tin with liners.

2. In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk, and vanilla.

3. In a separate large bowl, whisk together the flours, baking soda, spices, and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold in the chocolate chips, if using.

6. Evenly divide batter between 12 muffin cups. Bake for 23 to 28 minutes, or until tester comes out clean or with just a few crumbs attached.

https://www.ambitiouskitchen.com/healthy-pumpkin-chocolate-chip-muffins/

Turkey Soup with Couscous and Spinach

Yield: 4 servings

2 tbsp olive oil

1 onion, chopped

2-3 carrots, chopped

2-3 stalks celery, chopped

salt and pepper

2 cloves garlic, minced

1 tsp thyme

1 bay leaf

6 cups turkey stock

3/4 cup pearl couscous

2 cups leftover turkey, chopped

juice of 1/2 lemon

2 cups spinach

1. In a large pot, heat oil over medium heat. Add onion, carrot, and celery. Season with salt and pepper. Cook for 5 to 8 minutes until partially softened.

2. Add the garlic, thyme, and bay leaf and cook another minute.

3. Add the stock (or water) and bring to a boil. Reduce heat to a simmer and simmer for 10 to 15 minutes.

4. Add the pearl couscous. Simmer another 10 minutes until couscous is cooked.

5. Add the turkey and lemon juice. Cook for another few minutes until turkey is warmed through.

6. Add spinach just before serving. Stir to wilt spinach.

7. Taste and adjust seasoning as needed. Remove bay leaf before serving.

https://thefoodiephysician.com/dining-with-doc-tasty-ways-to-use-your/

Mushroom, Tomato, and Greens Frittata

Yield: 2 servings

8 eggs

optional: 1/2 cup milk (or milk alternative)

salt and pepper

1 tbsp olive oil

1/2 onion, diced

1 cup mushrooms, sliced

1 cup cherry tomatoes, halved

1 cup greens (eg kale, spinach, chard, arugula), roughly chopped

1 tsp thyme

optional: 1/4 cup cheese

1. Preheat the oven to 375F. Line a 8- or 9-inch baking pan with parchment paper.

2. Crack eggs into a large bowl. Add milk, if using. Season with salt and pepper. Whisk to combine.

3. In a sauté pan, heat the olive oil over medium heat. Add onions and sweat for 5 minutes, or until translucent and tender.

4. Add mushooms and sauté for 2 minutes.

5. Add cherry tomatoes, greens, and thyme. Stir until greens are just wilted.

6. Place cooked vegetables into prepared baking dish. Pour egg mixture over and gently stir to combine.

7. Sprinkle cheese on top, if using.

8. Bake for 20 to 25 minutes, or until eggs are set.

https://thefeedfeed.com/crowded_kitchen/mushroom-tomato-and-greens-frittata

Teriyaki Salmon Bowl

Yield: 2 servings

1/3 cup teriyaki sauce (recipe below)*

2 salmon fillets (115-170g)

4-8 stalks bok choy

1 cup cooked rice (or noodles)

1 avocado, sliced

2 stalks green onion, thinly sliced

1 tbsp sesame seeds

lime, quartered

Teriyaki sauce:

1/4 cup tamari (or soy sauce or coconut aminos)

1 tbsp maple syrup

2 cloves garlic, minced

1-inch knob of ginger, minced

juice of 1/2 lemon

1 tsp sesame oil

1. If making teriyaki sauce, combine all ingredients in a small bowl and stir together.

2. Place the salmon in a shallow bowl or baking sheet. Pour half the teriyaki sauce over the fillets ensuring each piece is well coated. Let marinate for 15 minutes or up to 2 hours in the refrigerator.

3. Prepare your rice (or noodles).

4. Prepare the bok choy. If they are small, they can be left whole. Otherwise, cut into half (or quarters if very large). Wash thoroughly.

5. Preheat the oven to 400F. Line a baking sheet with parchment paper.

6. Place marinated salmon (skin-side down) onto prepared baking sheet. Add bok choy around salmon.

7. Bake until salmon is cooked through, about 10 minutes (can vary based on thickness of the salmon pieces). The salmon should flake easily.

8. To serve, place cooked salmon and bok choy over rice. Drizzle with remaining teriyaki sauce. Add avocado and garnish with green onion, sesame seeds, and lime.

https://www.eatingbirdfood.com/teriyaki-salmon-bowls/ https://astepfullofyoublog.com/easy-vegan-soba-noodle-bowl-with-maple-sesame-sauce-gluten-free/ https://getinspiredeveryday.com/food/healthier-sheet-pan-teriyaki-salmon/

Butternut Squash Apple Soup

Yield: 3-4 servings

1 small butternut squash, peeled and cubed

1/2 onion, chopped

1 apple (fuji, gala, honeycrisp), cored and diced

4-6 cloves garlic

2-3 tbsp olive oil

1 tsp dried thyme

1/2 tsp chili flakes

1/4 tsp cinnamon

salt and pepper

1/2 can coconut milk

1/2 - 2 cups water, if needed

1/4 cup coconut cream

1/4 cup sunflower seeds

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Place the squash, onion, apple, and garlic onto prepared baking sheet.

3. Drizzle olive oil over vegetables, then sprinkle with the spices.

4. Roast for 30 to 40 minutes, or until vegetables are fork tender.

5. Transfer all roasted vegetables to a blender or food processor. Add coconut milk. Blend until smooth, adding water if needed to reach desired consistency.

6. Garnish with coconut cream and sunflower seeds.

https://thefeedfeed.com/themodernproper/creamy-butternut-squash-and-apple-soup

Chickpea Corn Tomato Curry

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, chopped

1 cup cherry tomatoes, halved

1 tbsp chili powder

1 tbsp curry powder

1 tbsp ground cumin

1 tsp red chili flakes

3 cloves garlic, minced

1 14-oz can chickpeas, rinsed and drained

3/4 cup corn

1 can coconut milk

salt and pepper

1 1/2 cup spinach

juice of 1/2 lime

cilantro, roughly chopped

1. In a large pot, heat the oil over medium heat.

2. Once hot, add the onions with a pinch of salt. Sauté for 3 to 5 minutes, or until soft.

3. Add the tomatoes and spices, and cook for 3 minutes, stirring.

4. Add garlic, chickpeas, corn, and coconut milk. Stir to combine. Simmer for about 10 minutes, stirring occasionally.

5. Season with salt and pepper.

6. Add spinach and lime juice and stir until spinach wilts.

7. Garnish with cilantro. Serve over rice.

https://thefeedfeed.com/janetsmunchmeals/chickpea-tomato-curry

Banana Walnut Chocolate Chip Cookies

Yield: 24

2 cups almond flour

1 tsp baking powder

1/4 tsp salt

1/3 cup chocolate chips

1/2 cup walnuts, chopped

1 ripe banana, mashed

1/3 cup almond milk

1/4 cup almond butter

1 tbsp coconut oil, melted

1 tbsp maple syrup

1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, combine the almond flour, baking powder, salt, chocolate chips, and walnuts. Stir to combine.

3. In a separate large bowl, combine the remaining ingredients. Stir to combine.

4. Fold the dry ingredients into the wet, and mix to combine.

5. Using a tablespoon, spoon cookies onto prepared baking sheets.

6. Bake until golden brown, about 15 minutes.

https://thefeedfeed.com/upbeetandkaleingit/vegan-chocolate-chip-walnut-cookies

Zucchini Chocolate Cake

Yield: 1 8x8 pan

1 cup shredded zucchini (from 1 medium zucchini)

2 eggs

1/2 cup maple syrup (or honey)

1/2 tsp vanilla extract

1 1/2 cup almond flour

3/4 cup oat flour

1 tsp baking soda

1/4 tsp salt

1/3 cup chocolate chips

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

2. Measure out 1 cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water.

3. In a large bowl, combine shredded zucchini, eggs, maple syrup, and vanilla. Whisk together until well combined.

4. Add the almond flour, oat flour, baking soda, and salt. Mix together until well combined.

5. Fold chocolate chips into the batter.

6. Pour batter into the prepared pan and bake for 30 to 35 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/lemon-blueberry-zucchini-cake/

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/

Corn, Chickpea, and Avocado Salad

Yield: 2-3 servings

2-3 ears of corn, shucked, kernels removed (or 1-2 cups frozen corn)

1 14-oz can chickpeas, rinsed and drained

1 tbsp olive oil

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

zest of 1 lime

salt and pepper

2-3 cups lettuce (can be mixed greens, spinach, arugula, etc)

1/2 cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup cilantro, chopped

1-2 green onions, chopped

1 avocado, diced

optional: 1/4 cup feta, crumbled

optional: grilled chicken or fish

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the corn and chickpeas. Add the oil, spices, lime, and salt and pepper, and mix well. Spread over prepared baking sheet and roast until lightly browned, about 20 minutes. Remove from oven and let cool slightly.

3. In a large bowl, combine lettuce, cucumber, tomatoes, cilantro, green onion, and any optional ingredients. Top with corn and chickpeas.

4. Add avocado and shallot vinaigrette just before serving.

https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/ https://www.bonappetit.com/recipe/corn-and-chickpea-bowl-with-miso-jalapeno-tahini

Banana Bread

Yield: 1 loaf

140g butter, softened

140g sugar

2 eggs

1 cup + 2 tbsp all-purpose flour

2 tsp baking powder

1/4 tsp salt

2 ripe bananas, mashed

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

2. In a large mixing bowl, cream butter and sugar until light and fluffy.

3. Add eggs one at a time, with a little of the flour.

4. Fold in the remaining flour, baking powder, salt, and bananas.

5. Pour into the tin and bake for about 50 mins until a skewer comes out clean.

https://www.bbcgoodfood.com/recipes/brilliant-banana-loaf

Blueberry Muffins

Yield: 12 muffins

Muffins:

1 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

2 eggs, at room temperature

1/2 cup sour cream (or yogurt)

1 tsp vanilla extract

1/4 cup milk

1 cup blueberries, fresh or frozen

Streusel Topping:

1/3 cup brown sugar

1/4 cup walnuts, chopped

1 tsp cinnamon

1. Preheat oven to 400°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners.

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

3. In a separate bowl, place the butter, granulated sugar, and brown sugar. Using a handheld or stand mixer, beat on high speed until smooth and creamy, about 2 minutes.

4. On medium speed, add the eggs one at a time, beating well after each addition.

5. Add in the sour cream and vanilla extract on medium speed until combined.

6. On low speed, add the dry ingredients and milk into the wet ingredients and beat until combined.

7. Using a spatula, gently fold in the blueberries.

8. Spoon the batter into liners, filling them all the way to the top.

9. In a small bowl, mix all of the streusel ingredients together. Top each muffin with streusel.>

10. Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F and bake for an additional 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

11 . Let cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

https://sallysbakingaddiction.com/blueberry-muffins/

Banana Pancakes

Yield: 6-8 pancakes

2 flax eggs

3 ripe bananas, mashed

1 tsp baking soda

1 tsp vanilla extract

2/3 cup coconut flour

1/4 cup coconut milk

coconut oil for cooking

1. In a small bowl, make 2 flax eggs. Let rest for a few minutes.

2. In a large bowl, mash bananas until no large chunks remain.

3. Add all ingredients to the bananas including flax eggs and mix well.

4. Heat a large non-stick pan over medium-low heat. Add a teaspoon of coconut oil to cover the bottom of the pan.

5. Add a generous spoonful of batter into the hot pan and flatten as much as possible. Cook until golden brown, about 2 minutes on each side. Keep the batter amount small so that it’s easier to flip these delicate pancakes. Repeat until the batter is finished.

6. Top with maple syrup, fruit, or coconut whip.

https://autoimmunewellness.com/banana-pancakes/

Spelt Crepes

Yield: 16 crepes

1 cup light spelt flour

2 tbsp coconut sugar

1 tbsp arrowroot (or tapioca) flour

1/4 tsp salt

1 1/2 cups oat or almond milk

2 tbsp coconut oil, melted

1/2 tsp vanilla

1. In a large bowl, combine the flour, coconut sugar, arrowroot, and salt and whisk to combine.

2. Make a well in the centre and pour the milk, oil, and vanilla into the dry ingredients. Gently whisk until just mixed.

3. Heat a small non-stick pan over medium heat with a teaspoon of coconut oil. Make sure the pan is hot before adding your first crépe, and then ladle in about a quarter-cup of the batter. Rotate the pan to coat the base of the pan in batter.

4. Cook for about 90 seconds, then flip and cook for another minute on the other side. Repeat for the remaining batter and serve hot.

https://www.occasionallyeggs.com/vegan-crepes/

Psyllium Husk Crepes with Strawberries

Yield: 10

Crepes:

3 eggs

3 tbsp psyllium husk

1/2 cup + 2 tbsp egg whites

3 tbsp stevia

1/2 tsp cinnamon

Strawberries:

1 container strawberries

1 tsp stevia

1/4 tsp cinnamon

1 tsp lemon juice

1. In a blender, combine all crepe ingredients. Blend to combine.

2. Heat a non-stick frying pan over medium heat. With a small ladle, drop 1/4 cup of bater onto pan and tilt to form a thin crepe. When the edges turn golden brown, flip crepe and cook until the other side is golden brown. Remove from pan.

3. For the strawberries, remove leaves and roughly chop. Add to a food processor blender with the other strawberries ingredients and pulse to chop.

Sarah Seabolt

Chocolate Chip Cookie Bars

Yield: 8x8 pan

1 egg

1/2 cup coconut sugar (or swerve)

1/4 cup coconut oil, melted

1 tsp vanilla

1 3/4 cup almond flour

1 tsp baking powder

1/3 cup chocolate chips

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

2. In a large bowl, add egg, coconut sugar, coconut oil, and vanilla. Mix well.

3. Add almond flour and baking powder. Mix thoroughly until all ingredients are combined.

4. Add chocolate chips. Stir to combine.

5. Bake for 22 to 25 minutes.

https://lexiliveswell.com/recipe?recipeId=20

Crepes

Yield: 10 8-inch crepes

1/2 cup all-purpose flour

2 tbsp almond flour

2 tbsp cassava flour

1/2 tbsp sugar

1/2 tsp lemon zest

1 1/2 cups milk

2 eggs

1 tsp vanilla

1/4 tsp salt

2 tbsp butter, melted

1. In a large bowl, add flours, sugar, and lemon zest. Stir to combine.

2. In a separate bowl, add milk, eggs, vanilla, and salt. Stir to combine.

3. Add the wet ingredients to the dry ingredients. Stir until just mixed.

4. Add melted butter and stir until just combined.

5. Cover and refrigerate for 1 hour or overnight.

6. Heat a non-stick frying pan over medium heat. With a small ladle, drop 1/4 cup of bater onto pan and tilt to form a thin crepe. When the edges turn golden brown, flip crepe and cook until the other side is golden brown. Remove from pan.

7. Repeat until all batter is used.

New World Provence cookbook

Banh Mi Sheet Pan Chicken

Yield: 4 servings

Chicken:

1/4 cup fish sauce

juice of 1 lime

2 tbsp maple syrup

1 tsp dried basil

3 cloves garlic, minced

1 lb chicken breast, cut into 1-inch pieces

Veggies:

4 cups green cabbage, thinly sliced

4 cups daikon radish, chopped

2 cups julienned carrots

zest of 1 lime

1 tsp salt

2 tbsp cilantro, chopped

2 tbsp olive oil

Garnish:

5 green onions, sliced on the bias

fresh cilantro sprigs

1. In a medium bowl, mix all the chicken ingredients together thoroughly. Cover and let marinate in refrigerator for 30 minutes.

2. Preheat oven to 400F. Line a large baking sheet with parchment paper.

3. In a large bowl, mix all the veggie ingredients together until well coated with oil and seasonings. Spread mixture out evenly over the prepared baking sheet.

4. Drain marinade from chicken and then place pieces evenly spaced among the veggies.

5. Roast for 30 minutes. Garnish with green onions and more cilantro. Serve warm.

https://autoimmunewellness.com/banh-mi-style-sheet-pan-chicken-dinner/

Coconut Loaf

Yield: 1 loaf

3/4 cup butter, room temperature

1 cup sugar

1/4 cup coconut sugar

2/3 cup finely shredded coconut

1 tsp vanilla

1/4 tsp salt

4 eggs

1 1/3 cups almond flour

1/3 cup cassava flour

1. Preheat the oven to 325°F. Line a loaf pan with parchment paper.

2. Place the butter, sugars, coconut, vanilla, and salt in an electric mixer with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 3 minutes.

3. Add the eggs, one at a time, beating well after each addition.

4. Add the almond meal and cassava flour and mix on low speed until just combined.

5. Scrape the mixture into the pan and bake for 70 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

https://snukfoods.com/blogs/recipe/ottolenghi-flourless-gluten-free-coconut-and-chocolate-cake

Cauliflower Fried Rice

Yield: 4 servings

2 tbsp olive oil, divided

2 eggs, beaten

salt and pepper

1/2 onion, sliced

3 cloves garlic, minced

1-inch knob ginger, minced

1 head cauliflower, grated into rice

1/4 cup tamari

1/4 tsp red pepper flakes

1 tsp maple syrup

1 cup frozen peas and carrots

1 tsp rice vinegar

1 tsp sesame oil

3-4 green onions, chopped

1/4 cup cashews or peanuts, chopped

1. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the eggs and salt and pepper. Cook, stirring, until the eggs are cooked. Remove from pan and set aside. Wipe the pan clean.

2. Place the skillet back on medium heat and add another tablespoon of oil to the pan. Add the onion, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes.

3. Add the riced cauliflower, tamari, red pepper flakes, and maple syrup. Cook, stirring often, for about 3 minutes.

4. Add the peas and carrots and continue cooking until the cauliflower is tender-crisp and the vegetables are warmed through.

5. Stir in the rice vinegar, sesame oil, green onion, nuts, and eggs. Serve hot.

https://www.onceuponachef.com/recipes/cauliflower-fried-rice.html

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/

Moroccan Cod with Carrots, Olives, and Cauliflower Couscous

Yield: 1 serving

1/2 head of cauliflower, cut into florets

juice from 1/2 lemon

salt and pepper, to taste

1 tbsp olive oil

2 tsp ras al hanout (cumin, coriander, clove, cinnamon, nutmeg, mace, allspice, dry ginger, fenugreek)

3 oz cod filet, rinsed and patted dry

2 carrots, trimmed and sliced in half lengthwise

5 castrevelano olives

small handful of Italian parsley, chopped

1. Preheat oven to 400F. Line a small baking sheet with parchment paper.

2. To a food processor, add the cauliflower florets and pulse until they resemble crumbles.

3. Heat a sauté pan over medium low heat. Pour the cauliflower crumbles in the pan and sauté for about 5 minutes or until the cauliflower cous cous are softened. Stir in lemon juice, and season with salt and pepper. Turn the heat off and set aside.

4. Place the carrots, olives, and cod filet on prepared baking sheet. Drizzle with olive oil and rub/toss to coat. Sprinkle the carrots and cod with the ras al hanout and salt and pepper.

5. Temporarily place the cod and olives on a paper towel. Bake the carrots for about 10 minutes, then add the cod and olives to the baking sheet. Roast everything together for an additional 5 to 8 minutes, until the cod is firm to the touch.

6. To serve, mix half the parsley into the cous cous. Add the cous cous to a bowl, top with the olives, carrots, and cod, and sprinkle with the remaining parsley.

https://www.acozykitchen.com/moroccan-cauliflower-cous-cous

Green Bean Casserole

Yield: 3-4 servings

1 cup cashews, plus 1 tbsp for topping

1 cup water

1 lb green beans

8 oz crimini mushrooms

2 or 3 shallots

1 tbsp apple cider vinegar

3 cloves garlic

1/2 lemon

1/2 tsp red pepper flakes

1/2 tbsp nutritional yeast

1 tbsp olive oil

salt and pepper, to taste

1. Soak cashews. Place cashews in a small bowl and cover with water. Ideally, the cashews should soak for 2 to 4 hours in cool water, but 30 minutes in warm water will work.

2. Preheat oven to 350F. Line a baking dish with parchment paper.

3. Prep green beans. Cut the stems off of your green beans, then cut them into uniform bite-size pieces (about 1.5 inches in length).

4. Cook green beans. Bring a large pot of water and a generous pinch of salt to a boil. Add green beans and cook for 5 minutes. Immediately strain and add green beans to an ice bath to stop cooking.

5. Prep the other ingredients. Slice mushrooms. Chop shallots. Smash and remove the skins of your garlic. Cut your lemon in half and juice half.

6. Prepare the cashew cream. Drain and rinse the cashews. Add cashews, water, garlic, lemon juice, and salt and pepper to a blender. Blend until smooth and creamy. Set aside.

7. Cook. In a skillet, heat olive oil over medium heat. Add mushrooms and cook for 4 minutes. Add shallot and red pepper flakes, and cook for another 3 minutes. Add apple cider vinegar to deglaze the pan. Cook for 1 minute then remove the pan from heat.

8. Add in the cashew cream and green beans and stir to combine evenly. Pour into prepared baking dish.

9. Roughly chop the remaining cashews and mix with nutritional yeast. Sprinkle mixture over casserole and bake for 15 minutes.

https://blog.cleanprogram.com/vegan-green-bean-casserole/

Peanut Butter Cookies (No-Bake)

Yield: 12

1 cup rolled oats

1 pinch salt

3/4 cup medjool dates

1/2 cup natural salted peanut butter

1. Add oats and salt to a food processor and process into a flour.

2. Add dates and blend for 30 seconds more or until finely chopped.

3. Add peanut butter and blend until a dough forms.

4. Scoop out 1-tablespoon amounts of dough and carefully form into cookies. Place on a parchment-lined pan or tray.

5. Use the back of a fork to create a cross hatch on the top of the cookies.

6. Store leftovers in the refrigerator for up to 1 week or in the freezer up to 1 month.

https://minimalistbaker.com/3-ingredient-no-bake-peanut-butter-cookies/

Basil Pesto Chicken with Roasted Vegetables

Yield: 4 servings

2 cups basil

1/2 cup olive oil

1/4 cup lemon juice

2 tbsp mint

1 clove garlic, minced

1 pound chicken breast, chopped

2 carrots, chopped

2 zucchinis, chopped into quarter moons

1 yellow squash, chopped into quarter moons

1 small red onion, chopped

1. Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.

2. To make the pesto, in a blender, combine the basil, oil, lemon juice, mint, and garlic and process until smooth. Add salt and pepper to taste.

3. In a large bowl, toss the chicken, carrots, zucchinis, squash, and onion with the pesto. Spread the mixture on the baking sheet in an even layer.

4. Bake 30 minutes or until the chicken is cooked through, stirring once halfway through.

https://autoimmunewellness.com/basil-pesto-chicken-with-roasted-veggies/

Apple Sage Pork Breakfast Skillet

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, diced

1 white sweet potato, diced (about 2 cups)

1 green apple, diced

1 cup mushrooms, diced

2 tbsp fresh sage, minced

1 lb ground pork

1 tsp apple cider vinegar

salt and pepper, to taste

green onions, thinly sliced

1. Heat the coconut oil in a heavy-bottomed skillet over medium-high heat. When the pan is hot, add the onion and cook, stirring, for two minutes or until very lightly browned.

2. Reduce heat to medium and add the sweet potato. Cook for 4 minutes, stirring, adding additional coconut oil if the mixture dries out and begins to stick.

3. Add the apple, and cook for another 3 minutes, stirring occasionally.

4. Add the mushrooms, sage, and salt and pepper, and cook another 3 minutes, or until the sweet potatoes are just soft. Transfer to a medium bowl, and set aside.

5. In the same skillet, add the ground pork. Cook over medium heat until lightly browned and cooked through, stirring occasionally, about 10 minutes.

6. Add the vegetable mixture back to the pan and add the vinegar. Stir to combine and turn off the heat.

7. Serve garnished with green onions.

https://autoimmunewellness.com/apple-sage-pork-breakfast-skillet/

Keema Madras (Lentil and Potato Curry)

Yield: 4 servings

1/3 cup red lentils

3/4 cup potatoes, cubed

salt and pepper

1/2 tsp cinnamon (or 1-inch cinnamon stick)

1 tsp fennel seeds

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp poppy seeds

1 tsp rice flour

1/2 tsp sage

1 tbsp coconut oil

1/2 onion, finely chopped

3 cloves garlic, finely chopped

6 curry leaves

2 medium tomatoes, diced

2 tbsp shredded coconut

1/3 cup walnuts, chopped

1/3 cup shredded carrots

garnish: cilantro, pepper flakes, lime juice

1. In a saucepan, add red lentils, potatoes, 2 cups water, and a good pinch of salt. Cook uncovered over medium heat until potatoes are tender, 12 to 15 minutes. Do not drain.

2. Heat a skillet over medium heat. Toast spices for 2 to 3 minutes.

3. Add onion, garlic, and curry leaves, and cook until translucent, stirring occasionally.

4. Meanwhile, blend the tomatoes with coconut and a few spoonfuls of water until smooth.

5. Add the blended tomato coconut mixture to the skillet and cook over medium until it thickens and oil starts to leave the mixture, 5 to 7 minutes.

6. Add the carrots and walnuts and cook for 2 minutes.

7. Add the cooked lentils and potatoes with the cooking liquid (should be about a half cup or so). Reduce heat to medium-low, cover and cook for 5 to 7 minutes.

8. Garnish with cilantro, pepper flakes, and lime juice. Serve with rice, flatbread or dosas.

https://gamechangersmovie.com/recipes/keema-madras/

Turkey Meatloaf

Yield: 1 loaf

1 tbsp olive oil

1/2 onion, finely chopped

2 cloves garlic, minced

8 oz mushrooms, finely chopped

salt and pepper

1 tbsp Worcestershire sauce

6 tbsp tomato sauce, divided

1 cup bread crumbs

1/4 cup milk

2 eggs, lightly beaten

1 1/4 lb ground turkey

1. Preheat oven to 400F. Line a loaf pan with parchment paper.

2. In a large skillet over medium-low heat, heat the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

3. Add the garlic and cook another 1 minute.

4. Stir in the mushrooms, and season with salt and pepper. Cook until the mushrooms give off their liquid and it boils away, about 10 minutes.

5. Transfer the onions and mushrooms to a large bowl. Add the Worcestershire sauce and half of the tomato sauce. Stir to combine, then set aside to cool for 5 minutes.

6. In a small bowl, combine the breadcrumbs and milk.

7. Stir the breadcrumb mixture and the eggs into the mushrooms and onions.

8. Using a fork or your hands, gently mix in the turkey. The mixture will be very wet.

9. Place mixture into prepared loaf pan and spread evenly. Top with the remaining tomato sauce.

10. Bake the meatloaf for about 50 minutes or until cooked through. Let stand at least 10 minutes before slicing.

https://www.inspiredtaste.net/21535/unbelievably-moist-turkey-meatloaf-recipe/

Yellow Chickpea Pumpkin Curry

Yield: 4 servings

1/2 tbsp coconut oil

1/2 onion, chopped

1 carrot, chopped or julienned

3 cloves garlic, minced

1 tbsp ginger, grated

2 cups pumpkin or butternut squash, cubed

1 head cauliflower, cut into florets

1 tbsp yellow curry paste

1 tsp ground turmeric

1/4 tsp cayenne pepper, or to taste

1 can coconut milk

1 cup broth or water

2 tbsp creamy peanut butter

1 tbsp tamari or coconut aminos

salt and pepper, to taste

1 red bell pepper, julienned

1 can chickpeas, rinsed and drained

1/2 cup frozen peas

to garnish: cilantro, green onion, and chopped peanuts

1. Place a large pot over medium high heat. Add coconut oil, onion, carrot, garlic, and ginger and cook for 2 to 3 minutes.

2. Add cauliflower florets and cubed pumpkin. Saute for about 5 minutes until vegetables begin to soften a bit.

3. Add curry paste, turmeric, and cayenne, and cook for 30 seconds.

4. Add coconut milk, broth, peanut butter, tamari, and salt and pepper. Stir well to combine and cook for 5 minutes.

5. Add bell pepper and chickpeas. Simmer over medium-low heat for 10 minutes.

6. Just before serving, stir in frozen peas and simmer an additional minute.

7. Garnish with cilantro, green onion, and chopped peanuts.

https://www.ambitiouskitchen.com/nourishing-yellow-chickpea-pumpkin-curry/

Lamb Rogan Josh

Yield: 6 servings

Curry Paste:

1 red bell pepper

2 cloves garlic, peeled and roughly chopped

1-inch piece of ginger, peeled and roughly chopped

1/2 bunch cilantro

1 red chile

2 tbsp tomato paste

3 tbsp olive oil

1 tbsp paprika

2 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 tsp ground turmeric

salt and pepper, to taste

Curry:

1 tbsp olive oil

1 onion, thinly sliced

1-inch piece of ginger, peeled and finely chopped

1 red chile, thinly sliced (seeded if you prefer less heat)

2 bay leaves

2 lbs lamb stewing meat, cut into 1-inch cubes

salt and pepper

1/2 batch of curry paste

1 tbsp balsamic vinegar

1 can diced tomatoes

3 cups stock or water

juice of 1/2 lemon

1/2 bunch cilantro leaves, roughly chopped

plain yogurt, for serving

1. Make the curry paste first. Preheat the broiler or grill to high. Broil or grill the red bell pepper until charred on all sides.

2. Place the blackened pepper into a small bowl, and cover with plastic wrap. Set aside for 15 minutes.

3. Rub off the charred skin. Pry open the pepper and pull out the seeds. Slice into thick strips.

4. Place the peppers and remaining curry paste ingredients into a food processor. Blitz to a smooth paste.

5. Set aside half of the curry paste to use now and save the other half for another use.

6. To make the curry, place a large Dutch oven or heavy pot on medium-high heat. Add olive oil. When hot, add onion, ginger, chile, and bay leaves, and cook until softened, about 10 minutes.

7. Add the lamb, and season with salt and pepper to taste.

8. Add the curry paste and balsamic vinegar. Cook, stirring frequently, for a couple of minutes.

9. Add the tomatoes and stock. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 1 hour, stirring occasionally.

10. Stir in the lemon juice and cilantro and season with salt and pepper to taste.

11. Serve with a spoonful of yogurt.

https://thesaucyrabbit.com/jamie-olivers-lamb-rogan-josh-with-baked-rice/

Tofu Cashew Coconut Curry

Yield: 4 servings

1 tbsp coconut oil

3 cloves garlic, minced

1 tbsp ginger, grated

1 jalapeño, diced

1 medium sweet potato, diced into 1-inch cubes

1/2 head of cauliflower, cut into small florets (about 2-3 cups)

1 yellow or orange bell pepper, diced

2 carrots, thinly diced or chopped

2 tbsp curry powder

1/2 tsp turmeric

1/2 tsp cumin

1/8 tsp cinnamon

1/2 tsp salt

1 can coconut milk

1/2 cup tomato sauce

1/2 cup vegetable broth

1/4 cup roasted cashews, ground

1 package firm or extra firm tofu, cubed

to garnish: cilantro and extra cashews

1. In a large pot, heat coconut oil over medium-high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.

2. Stir in curry powder, turmeric, cumin, cinnamon and salt.

3. Add coconut milk, tomato sauce, broth, and ground cashews. Stir until smooth.

4. Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender.

5. Serve immediately with cilantro and extra cashews.

https://www.ambitiouskitchen.com/vegetarian-tofu-cashew-coconut-curry/

Dahl Soup with Greens

Yield: 4 servings

1 tbsp olive oil

1 small onion, diced

1 tbsp black mustard seeds

2 tsp cumin

2 tsp turmeric

4 cloves garlic, sliced thin

1 small red chile, minced (optional)

2 cups red lentils or yellow mung dhal

8 cups vegetable stock

1 cup coconut milk

2 tsp salt

3 cups baby spinach (or kale), chopped

handful fresh cilantro, chopped

1 avocado, cubed

1. In a large soup pot, heat the oil over medium heat. Add the onions and sauté for a few minutes until aromatic and translucent.

2. Add mustard, cumin, turmeric, garlic, and chile. Allow to cook, stirring constantly to avoid burning, for about 1 minute.

3. Add the lentils, stock, coconut milk, and salt. Bring to a simmer and reduce heat to low. Cook for about 15 to 20 minutes.

4. Remove from heat. Add the chopped greens and stir.

5. Ladle a generous amount into each bowl. Top with cilantro, avocado, and serve with naan.

https://gamechangersmovie.com/recipes/dhal-soup-with-greens/

Green Lentil Soup

Yield: 4 servings

1/4 cup olive oil

1 medium onion, chopped

2 carrots, chopped

4 cloves garlic, minced

2 tsp cumin

1 tsp curry powder

1/2 tsp thyme

1 large can diced tomatoes

1 cup brown or green lentils

4 cups vegetable broth

2 cups water

1 tsp salt

pinch red pepper flakes

ground black pepper, to taste

1 cup collard greens or kale, tough ribs removed and chopped

2 tbsp lemon juice, or to taste

1. In a large pot, heat the olive oil over medium heat. Add the onion and carrot, and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds.

3. Pour in the diced tomatoes and cook for a few more minutes.

4. Add in the lentils, broth, water, salt, red pepper flakes, and pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

5. Transfer 2 cups of the soup to a blender and purée the soup until smooth. Pour the puréed soup back into the pot.

6. Add the chopped greens and cook for 2 more minutes, or until the greens have softened to your liking.

7. Remove pot from the heat and stir in lemon juice. .

8. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months.

https://cookieandkate.com/best-lentil-soup-recipe/comment-page-8/

Pozole Verde

Yield: 6 servings

3 cups + 3 cups bone broth

3 cups spinach, loosely packed

1 cup cilantro, chopped 

4 cloves garlic, roughly chopped

1/2 cup green onion, chopped 

1/4 cup fresh lime juice

1 tbsp grated horseradish (optional)

2 tbsp avocado oil

2 cups white sweet potatoes, diced

2 cups pre-cooked chicken, chopped

1 tsp salt, or to taste

optional garnishes: cilantro, avocado slices, lime wedges

1. In a blender, combine 3 cups of broth, spinach, cilantro, garlic, green onion, lime juice, and horseradish. Set aside.

2. In a large soup pot, heat avocado oil over medium heat. Add sweet potatoes and sauté for 5-10 minutes, or until the vegetables are fork soft.

3. Add chicken and salt to the pot and stir. Add 3 cups more of broth and the green broth from the blender. Heat through. Serve with garnishes.

https://autoimmunewellness.com/pozole-verde/

Sheet Pan Meatballs and Vegetables

Yield: 4 servings

Meatballs:

1 lb ground lamb (or chicken or turkey or pork)

3 cloves garlic, minced

1 tsp fresh thyme

zest of 1 lemon

salt and pepper

Vegetables:

1 small red onion, chopped

1 head cauliflower, chopped into florets

1 head bok choy, chopped, washed, and dried

6 mushrooms, sliced

1/4 head cabbage, thinly sliced

2 tbsp olive oil

2 tsp fresh thyme

juice of 1 lemon

salt and pepper

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.

2. In a medium bowl, mix all the meatball ingredients together thoroughly. Form into 12 meatballs. Set aside.

3. In a large bowl, mix all the veggie ingredients together until all are well coated with oil and seasonings. Spread mixture out evenly over the baking sheet.

4. Place meatballs evenly spaced among the veggies.

5. Bake for 30 minutes. Serve warm.

https://autoimmunewellness.com/sheet-pan-lemon-herb-lamb-and-veggies/

Kedgeree

Yield: 4 servings

1/2-lb smoked sablefish or smoked haddock, skin on

1 1/4-lb cod, lingcod, or other firm white fish, skin on

1 bay leaf

1 tbsp coconut oil

1 onion, thinly sliced

1/2 tsp turmeric

1 large cinnamon stick, snapped in half

1 large cauliflower, grated into rice

3 tbsp parsley, chopped

2 tbsp dill, chopped

salt and pepper

lemon wedges, to serve

1. Place the fish skin side down into a large sauté pan. Cover with water. Add bay leaf.

2. Bring up to a simmer and poach gently for about 5 minutes, until just cooked.

3. Remove the fish and bay leaf with a slotted spoon onto a large plate and set aside somewhere warm.

4. Pour the liquor through a sieve into a large jug and keep aside.

5. Wipe out the pan. Heat the coconut oil in the pan and add the onions. Gently sweat them for 6 to 8 minutes until soft and translucent.

6. Add the turmeric, cinnamon stick, and reserved bay leaf, and cook another minute.

7. Add the riced cauliflower and stir to combine.

8. Add 1/2-cup of the poaching liquor and cook for 5 minutes until cauliflower is just tender.

9. Remove the skins from the fish and break the flesh into large flakes. Add to the cauliflower and quickly warm through.

10. Stir in the herbs, and serve immediately with lemon wedges on the side.

https://autoimmunewellness.com/kedgeree/

Middle Eastern Glazed Chicken

Yield: 6 servings

2 lbs chicken thighs, bone-in and skinless

1/2 cup orange juice

2 tbsp coconut aminos

3 garlic cloves, minced

1 tbsp apple cider vinegar

1/4 tsp cinnamon

1/4 tsp ground ginger

salt and pepper

1. Place chicken thighs in a large glass baking dish in a single layer.

2. In a bowl, whisk together remaining ingredients. Pour over chicken, and let marinade in the fridge for 2 hours.

3. In a large skillet, heat a tablespoon of coconut oil over medium-high heat. Transfer chicken thighs to the heated pan, reserving the marinade.

4. Cook for 5 minutes until the bottom side of the chicken turns a medium golden brown. Flip and let the other side cook for 4 more minutes.

5. Pour reserved marinade over the thighs and cover with a lid. Let the marinade come to a low boil then turn the heat to medium low. Cook for 6 to 8 more minutes until each thigh is cooked through and the marinade has reduced to a glaze.

6. Transfer the chicken to a serving dish, salt lightly, and pour the glaze from the pan on top of the chicken to serve. Serve warm.

https://autoimmunewellness.com/middle-eastern-glazed-chicken/

Sweet Potato Salmon Hash

Yield: 4 servings

2 sweet potatoes

3 tbsp coconut oil, melted

1 leek, thinly sliced

1 fennel bulb, thinly sliced, fronds reserved

4 large brown mushrooms, thinly sliced

2 cloves garlic, minced

3/4-lb fillet wild sockeye salmon, skin on

1/2 small radicchio, thinly sliced into shreds

salt and pepper

zest of 1 lemon

2 tbsp chives, chopped

3 tbsp parsley, chopped

to serve: chopped fennel fronds, lemon juice

1. Start by steaming the sweet potatoes. Peel and chop into chunks, and steam for 15 to 20 minutes until tender (but not mushy). Place into a large bowl and mash.

2. In a large sauté pan, heat 2 tablespoons of the coconut oil. Add the leek, fennel and mushrooms. Sauté for 5 minutes until softened and lightly colored.

3. Add the garlic and sauté for a further minute.

4. Meanwhile, broil the salmon with the skin facing the heat source for 4 mins or until almost cooked but you are able to peel off the skin.

5. Add the cooked leek mixture, together with the radicchio, salt, and lemon zest to the mashed sweet potato. Mix to combine with a fork.

6. Remove the skin from the salmon, break the flesh into large pieces, and gently fold into the mixture, along with the chives and parsley. Be gentle to not break up the salmon too much.

7. Wipe out the sauté pan with a piece of absorbent paper, and heat the remaining tablespoon of coconut oil. Spoon in the hash mixture and lightly flatten the top. Cook on a medium heat for 8 minutes, then put under the broiler for a further 8-10 minutes until thoroughly heated through and browned on the top.

8. To serve: Top with the reserved fennel fronds and a big squeeze of lemon juice.

https://autoimmunewellness.com/sweet-potato-wild-salmon-hash/

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/

Peanut Butter Granola Bars

Yield: 1 8x8 dish

1 1/2 cups packed pitted dates

1/2 cup peanut butter

1/2 cup rolled oats

1. If your dates are not sticky and moist, soak in warm water for 10 minutes and then drain. Otherwise, proceed to step 2.

2. Add dates to a food processor and pulse until only small bits remain. You want the dates to clump into a ball.

3. Add peanut butter and oats and pulse a few more times until incorporated, stirring and scraping down sides as needed.

4. Transfer to a parchment-lined 8x8 dish and press down until flat. Transfer to freezer to set.

5. Slice into 8-10 bars and store in the fridge or freezer to keep fresh. 

6. Will keep in the fridge for several weeks and in the freezer for up to a couple months or more.

https://minimalistbaker.com/3-ingredient-peanut-butter-granola-bars/

Pumpkin Brownies

Yield: 1 8x8 pan

1 cup pumpkin puree

1 cup almond flour

2 eggs

1/3 cup swerve

1/2 cup cocoa powder

1/4 cup coconut oil (or melted butter)

1 tsp baking powder

1 tsp pumpkin spice

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

2. Combine all ingredients in a bowl.

3. Pour batter into prepared pan. Bake for 25 to 30 minutes, or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.

4. Store in an air tight container in the fridge.

https://sugarfreelondoner.com/pumpkin-brownies-sugar-free-low-carb/

Banana Bread (Sugar-Free)

Yield: 1 loaf

3 eggs

1/2 cup mashed banana (1 large banana, very ripe)

2 tbsp butter, melted

1 1/2 cups almond flour

1/4 cup swerve

2 tsp cinnamon

1 tsp baking powder

1/4 cup walnuts, crushed

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

2. Using an electric mixer, beat the eggs together with the mashed banana and melted butter until smooth.

3. In another bowl, stir together the dry ingredients (almond flour, swerve, cinnamon, and baking powder).

4. Add dry ingredients to the egg/banana mixture and stir until combined.

5. Stir in the crushed walnuts, reserving some to sprinkle over the top of the bread.

6. Fill the prepared pan with batter. Sprinkle the leftover walnuts on top.

7. Bake for about 40 minutes or until a knife inserted comes out clean. If the top is already brown enough, loosely place aluminium foil over it so it does not burn.

8. Let the banana bread cool completely before slicing.

https://sugarfreelondoner.com/low-carb-sugar-free-banana-bread/

Chocolate Chip Cookies

Yield: 2 dozen

1/2 cup unsalted butter, at room temperature

5/8 cups light brown sugar

1/2 cup plus 1 tbsp granulated sugar

1 egg

1 tsp vanilla extract

1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 3/4 cups all-purpose flour

1/2 cup bittersweet chocolate

sea salt (optional)

1. With a hand or stand mixer, cream the butter and sugars together until light and fluffy, about 3 to 4 minutes.

2. Add egg and vanilla and mix to combine.

3. Add baking soda, baking powder, and salt and mix until fully combined.

4. Add flour all at once and mix it until combined, but do not overmix.

5. Add chocolate and stir to incorporate.

6. Cover bowl with plastic wrap and chill in fridge for a minimum of 24 hours and up to 72 hours.

7. Preheat oven to 350F. Line two large baking sheets with parchment paper.

8. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

9. Bake cookies for 10 to 12 minutes, until just turning golden.

10. Cool cookies on trays for 10 minutes, then transfer them to racks.

https://smittenkitchen.com/2016/06/the-consummate-chocolate-chip-cookie-revisited/