Chicken Biryani

Yield: 4 servings

Rice:

300g basmati rice, cooked and cooled

Marinade:

600g chicken thighs, cut into bite-size pieces

3 tbsp greek yogurt

4 cloves garlic, finely minced

1-inch ginger, finely minced

1 tsp ground coriander

1/2 tsp turmeric

1/4 tsp chilli powder

1/4 tsp garam masala

salt and pepper

Sauce:

3 tbsp coconut oil (or ghee)

4 green cardamom pods

1 tsp cumin seeds

200g onion, thinly sliced

160g tomatoes, roughly chopped

1 tbsp tomato paste

2 bird eye green chillies, slit lengthwise

Garnish:

pinch of saffron

1/4 cup raisins

2 tbsp mint, roughly chopped

2 tbsp cilantro, roughly chopped

1. In a large bowl, combine all the marinade ingredients. Let sit for 20 minutes or overnight.

2. In a large pot, heat the oil over medium heat. Add the cardamom and cumin and fry for a few seconds.

3. Add the sliced onion and cook for 5 to 6 minutes.

4. Add the chopped tomatoes. Cook, stirring well, for 3 minutes. Mash with the back of the spoon as they soften.

5. Add the tomato paste and continue to cook for another minute.

6. Add the slit chillies and cook for one minute.

7. Add the marinated chicken and cook for 3 to 4 minutes to seal the chicken pieces. Season to taste. Lower the heat and simmer with the lid on for 5 minutes. Stir the chicken half way through cooking. Add 2 to 3 tbsp water if chicken starts sticking.

8. Remove from heat. Place half the rice over the chicken, followed by half the garnish ingredients. Layer the remaining rice, followed by the rest of the garnish ingredients.

9. Cover and return to stove over low heat. Cook for 5 minutes. Turn the heat off and let rest for 10 minutes.

10. Serve warm with cucumber raita.

http://maunikagowardhan.co.uk/cook-in-a-curry/easy-chicken-biryani/

Carrot Cake Bliss Balls

Yield: 16

1 cup medjool dates, pitted

1 1/3 cups walnuts (or pecans or cashews)

1/2 cup almonds

2 tsp vanilla extract

1/4 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

pinch ground nutmeg

3/4 cup carrot, shredded (1-2 carrots)

1/4 cup coconut flour

1/4 cup raisins

1/2 cup shredded coconut

1. Add dates to the bowl of the food processor. Blend until small bits remain or a ball forms. Remove and set aside.

2. To the food processor, add walnuts, almonds, vanilla, salt, and spices. Blend until a semi-fine meal is achieved, about 15 seconds.

3. Add the shredded carrot and dates back to the food processor. Pulse until a loose dough forms and the carrots are just incorporated.

4. Add coconut flour and pulse to combine. You may need to remove the lid and stir occasionally to encourage things along.

5. Once well combined, add raisins and pulse/stir once more to combine.

6. Scoop out approximately 2 tablespoon amounts and roll into balls. Repeat until all dough is used up.

7. Roll in shredded coconut and enjoy immediately or refrigerate to chill/firm up.

8. Store covered in the refrigerator up to 1 week, or in the freezer for up to 1 month.

https://minimalistbaker.com/no-bake-carrot-cake-bites/

Moroccan Breakfast Skillet

Yield: 4 servings

1 tbsp coconut oil

1 lb ground pork

1 yam, diced (about 2 cups)

1/2 onion, diced

3 cloves garlic, minced

1 tsp ground turmeric

1 tsp cumin

1 tsp paprika

1/4 tsp cinnamon

salt and pepper

1 tbsp apple cider vinegar

1/4 cup raisins

1 small bunch chard, stems removed, leaves chopped

8 eggs, whisked

1. In a heavy-bottomed pan, heat oil over medium-high heat. Add ground pork and cook, stirring, until the meat is browned and has absorbed all of the fat. Turn off the heat, transfer to a bowl, and set aside.

2. Place the same pan back on the stove, with some of the fat from the pork, and turn the heat to medium-high. Add yam and cook, stirring, for ten minutes.

3. Add the onion, garlic, and spices, and stir to combine. Cook for a few more minutes, until the sweet potatoes are just soft.

4. Add the apple cider vinegar and raisins to the pan. Stir to combine.

5. Add the chard leaves. Continue cooking until chard has wilted, about a minute or two. Add vegetables to bowl with cooked pork.

6. Place the same pan back on the stove. Cook the scrambled eggs to desired doneness, then combine with pork and vegetables. Stir all together and serve.

https://autoimmunewellness.com/moroccan-breakfast-skillet/

Oatmeal Raisin Cookies

Yield: 15

3/4 cup almond flour

3/4 cup rolled oats

1/3 cup coconut sugar

1/4 cup shredded coconut

1/4 cup raisins (or chocolate chips)

3/4 tsp baking powder

1/4 tsp salt

1 egg (or 1/4 cup aquafaba)

2 tbsp almond butter (or other nut/seed butter)

3 tbsp coconut oil, melted

1/2 tsp vanilla extract

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

2. In a large mixing bowl, stir together almond flour, oats, sugar, coconut, raisins, baking powder, and salt.

3. In a separate bowl, beat egg (or aquafaba) using a handheld mixer or by whisking vigorously until light and fluffy and loose peaks have formed. (If not whipping, add a little cream of tartar to help them along.)

4. To the egg (aquafaba), add the almond butter, oil, and vanilla. Whisk to combine.

5. Add to dry ingredients and mix until combined. The dough should be firm and semi-tacky. (Optional: cover and chill in the refrigerator for at least 30 minutes or overnight.)

6. Scoop dough into roughly 2 tablespoon amounts and form into small discs. Place on prepared baking sheet with about a 1-inch gap to allow for spreading. 

7. Bake for 10 to 12 minutes or until the edges are slightly golden brown. 

8. Remove from oven and let cool for 5 minutes. 

9. Store leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. Storing them in the freezer once cooked will help the retain their crispy exterior.

https://minimalistbaker.com/gluten-free-oatmeal-chocolate-chip-cookies/

Oatmeal Raisin Cookies (Sugar-Free)

Yield: 15

2 eggs

1/2 cup coconut oil

1 tsp vanilla extract

1/2 cup milk

1 tsp cinnamon

3 tsp baking powder

3 tbsp stevia

1/2 tsp salt

3/4 cup flour

2 cups oats

1/2 cup raisins

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

2. In a large bowl, beat together eggs, coconut oil, vanilla, milk, cinnamon, baking powder, stevia, and salt.

3. Add flour and oats and mix thoroughly.

4. Add raisins and mix again.

5. Drop by spoonfuls onto prepared baking sheet. Shape into rounds and flatten slightly into cookies.

6. Bake for 25 minutes or until tops are starting to turn golden brown.

7. Note: These cookies freeze well.

http://pioneerthinking.com/no-sugar-oatmeal-cookies

Oatmeal Banana Cookies (Sugar-Free)

Yield: 16

3 tbsp ground flaxseed

1/2 cup water

2 ripe bananas

1/2 cup coconut oil, melted

1 tsp vanilla extract

2 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 3/4 cups rolled oats

1/2 cup oat flour

1/2 cup mixed nuts and/or seeds

1/2 cup raisins (or cranberries)

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

2. In a small bowl, whisk flaxseed and water together. Let sit for about 5 minutes.

3. In a large bowl, mash bananas.

4. Add coconut oil, vanilla, cinnamon, baking soda and salt.

5. Add flaxseed mixture and whisk well.

6. Add oats and oat flour. Stir to combine.

7. Add nuts and dried fruit. Stir to combine.

8. Using a large spoon, scoop batter and place on prepared baking sheet. Shape into cookies and flatten slightly.

9. Bake for 20 minutes or until nuts start to brown. Remove from the oven and let cookies cool for a few minutes, then transfer onto a cooling rack to cool off completely.

http://ifoodreal.com/sugar-free-oatmeal-cookies/