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