Creamy Balsamic and Mushroom Pasta

Yield: 4 servings

2 cups shell pasta

2 tbsp butter (or olive oil)

1 large shallot, finely diced

2 cloves garlic, finely minced

1 cup button mushrooms, washed and sliced

1/2 cup balsamic vinegar

1 cup almond milk

2 tbsp oregano

2 tbsp flour (or 1 tbsp arrowroot powder)

salt and pepper, to taste

1. Boil a large pot of water and cook the pasta. Set aside.

2. In a large saucepan, heat the butter over medium heat. Add the shallots and sauté for 2 to 3 minutes, stirring frequently.

3. Add the garlic and mushrooms. Continue to cook over medium-low heat for 5 minutes.

4. Add the flour. Stir to coat all the mushrooms.

5. Add the balsamic vinegar and almond milk. Reduce heat to low heat, mix well, and let simmer.

6. When the sauce begin to thicken slightly, add the oregano, salt, and pepper.

7. Add the cooked pasta and toss to coat in the sauce.

https://www.fitasticveganlife.com/single-post/2016/05/04/Creamy-Vegan-Delight-Balsamic-Cream-and-Mushroom-Pasta

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

Bone Broth

Yield:

2 lbs bones 

1 onion, quartered

1 leek, quartered

3 carrots, cut into large pieces

3 celery stalks, cut into large pieces

optional: vegetable scraps

4L cold water

2 tbsp apple cider vinegar

1 tsp salt

1 tsp whole black pepper

3 bay leaves

1 bunch parsley

2 cloves garlic

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

2. Rinse the bones under water. Pat dry and place on prepared baking sheet. Roast for 30 to 60 minutes, until bones are well-browned and fragrant.

3. Drain off the fat and place bones in a large stock pot.

4. Add chopped vegetables and any vegetable scraps.

5. Add cold water and bring to a boil.

6. Add vinegar, salt, pepper, and bay leaves.

7. Reduce heat to medium-low, and simmer for 8 to 24 hours. Throughout the cooking process, skim off any foam, and add water as needed.

8. In the last 30 minutes of cooking, add parsley and garlic.

9. Remove from heat and strain through a fine mesh sieve.

10. When cool enough, store in glass jars in the refrigerator for up to 5 days, or in the freezer.


http://nourishedkitchen.com/beef-stock-recipe/
https://wellnessmama.com/5888/bone-broth/

Orange, Olive, and Thyme Baked Chicken

Yield: 4 servings

4 chicken legs

3 tbsp olive oil

1/4 tsp garlic powder

1/2 tsp ground cinnamon

salt and pepper

1/2 cup black pitted Kalamata olives

4 sprigs thyme

1 orange, sliced into 1/4-inch rounds

1. Preheat oven to 400F. Line a roasting dish with parchment paper.

2. Arrange the chicken legs in prepared pan. Pour the olive oil over the top of the chicken pieces.

3. In a small bowl, mix the spices together. Sprinkle over the chicken.

4. Place the olives and thyme around the chicken. Place the pan into the oven.

5. After 30 minutes, remove pan from the oven. Tip it slightly so the hot juices run into the bottom corner and baste the chicken.

6. Arrange the orange slices around the chicken, making sure you are not covering the skin as this will stop it getting crispy.

7. Return pan to oven for another 20 minutes or so, until the skin is crispy and the flesh falling away the bone.

https://autoimmunewellness.com/spiced-baked-chicken-with-black-olives-orange-and-thyme/

Blueberry Almond Flour Muffins

Yield: 12

2 1/2 cup almond flour

1/2 cup coconut sugar

1 1/2 tsp baking powder

3 eggs

1/3 cup coconut oil, melted (or butter)

1/3 cup almond milk (or coconut milk)

1/2 tsp vanilla extract

3/4 cup blueberries

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

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

3. Add eggs, melted coconut oil, almond milk, and vanilla extract.

4. Fold in blueberries .

5. Spoon batter evenly among muffin cups. Bake for about 20 minutes, until the top is golden and an inserted toothpick comes out clean.

https://www.wholesomeyum.com/recipes/keto-low-carb-paleo-blueberry-muffins-recipe-almond-flour/

Soy-Free "Soy" Sauce

Yield: 1 cup

3/4 cup vegetable broth

1/4 cup balsamic vinegar

1 cup water

1 tbsp molasses

1/4 tsp ground ginger

1/4 tsp garlic powder

fresh ground pepper

1. In a medium pot, bring all ingredients to a boil. 

2. Reduce heat to medium and simmer for approximately 20 minutes until the liquid is reduced to one cup. 

3. Store in the fridge and shake well before using.

https://thehonoursystem.com/vegan-soy-less-soy-sauce-gluten-free/

Bliss Balls

Yield: 15

1 cup cashews

1 cup oats

3 tbsp shredded coconut

2 tbsp cacao powder

1/4 cup chia seeds

2 tbsp honey (or maple syrup)

2 tbsp tahini (or other nut butter)

1 tbsp coconut oil, melted

1/4 tsp salt

1. In a food processor, pulse cashews, oats, coconut, cacao powder, and chia seeds until fine.

2. Add in honey, tahini, coconut oil, and salt. Pulse again until mixed together.

3. Using your hands, roll into bite-sized balls. Store in refrigerator until ready to eat.

https://foodonyourfacebeauty.com/2018/01/11/food-for-thought-brain-boosting-bliss-balls/