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Pressure Cooker Winter Squash and Lentil Stew

 

Cheddar, Bacon, and Spinach Egg Casserole

Ingredients:

img_5758-4 eggs
-3/4 tsp salt
-1/2 tsp pepper
-1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
-1 (16 oz) container low-fat cottage cheese
-1 bunch green onions, chopped
-1 cup packed grated sharp cheddar cheese
-1/4 cup all-purpose flour
-3 tbsp chopped fresh dill (or 1 tsp dried dill)
-1/4 cup cooked and crumbled bacon

Directions:
1. If cooking immediately, preheat oven to 350F. Grease an 8-inch glass baking dish. Beat eggs, salt, and pepper in a large bowl. Stir in spinach, bacon, cottage cheese, onions, cheddar cheese, flour, and dill, mixing to combine. Pour mixture into prepared baking dish.
2. If making ahead of time, cover and refrigerate (can be refrigerated overnight). Bake at 350F until the center is firm and the top is golden (about 45 minutes). Allow to cool for 10 minutes before cutting and serving

credit: thesweetlife.com

Garlic & Herb Salad Dressing

Ingredients

  • YIELD  3/4 cup
 

Directions

  1. Shake all ingredients in a small jar with a tight fitting lid.
  2. Let stand at room temperature for at least 1 hour.
  3. The longer the better.
  4. Shake again and use to dress any crisp green salad.
  5. Store in jar and refrigerate 4 to 5 days.
  6. Always shake before using.

credit: Food.com

BLUEBERRY CHOCOLATE CHIP BREAKFAST PROTEIN COOKIES

BAKED SWEET POTATOES 2 WAYS!

BAKED SWEET POTATOES 2 WAYS!

 

 

 
 
BAKED SWEET POTATOES
 
 
Easy, healthy baked sweet potatoes two ways – savory and sweet! The perfect 30-minute, plant-based meal or snack when you don’t feel like cooking.
 
Serves: 1-2
Ingredients
SWEET POTATOES
  • 1 large or 2 small sweet potatoes, rinsed and halved (organic when possible)
  • 1 Tbsp (15 g) coconut or avocado oil (or water)
SWEET
  • 2 Tbsp (32 g) Vegan Nutella or almond butter (or other nut butter)
  • 1/2 banana (60 g), sliced
  • 1/4 cup (37 g) berries (blueberry, raspberry, strawberry, etc.)
  • Pinch ground cinnamon
  • Sea salt
  • 1 Tbsp (3 g) unsweetened shredded coconut
SAVORY
  • 1 ripe avocado, sliced or cubed
  • 2 Tbsp (6 g) nutritional yeast
  • Pinch sea salt
  • 2 tsp (7 g) hemp seed
  • Pinch red pepper flake

credit: theminimalistbaker

Vanilla Fat Bombs Dipped In Chocolate

Ketogenic fat bombs are small snacks or treats that are high in fat and low in carbs (so, literally a fat bomb) that you can eat as a quick breakfast, as a quick mid-afternoon snack, as a pre- or after- workout snack, or as extra fuel during your day.

INGREDIENTS


INSTRUCTIONS

  1. Melt the coconut butter and the coconut milk in a saucepan on very low heat.
  2. Add in all the ingredients except for the dark chocolate into the saucepan.
  3. Mix well. Let the mixture cool in the fridge for 1-2 hours.
  4. Then form small balls from the mixture (approx. 15-20). Place the balls into the fridge to solidify for 2-3 hours.
  5. Melt the dark chocolate (in the microwave or on the stove).
  6. Dip each of the balls into the chocolate, and place the dipped balls onto parchment paper. Place back into the fridge.

 credit:the keto summit

NOTES

Net carbs – approx. 3 g net carbs per fat bomb ball.

NUTRITION

  • Serving Size: 1 fat bomb
  • Calories: 180
  • Sugar: 1 g
  • Fat: 16 g
  • Carbohydrates: 5 g
  • Fiber: 2 g
  • Protein: 3 g

ALMOND FLOUR COCONUT SUGAR COOKIES

Ingredients
Makes about 45 cookies

½ cup / 4 oz / 113 gr butter, softened
¼ cup / 1.8 oz / 52 gr coconut oil, at room temperature
¾ cup / 5.3 oz / 150 gr granulated sweetener (I used coconut sugar)
2 eggs, at room temperature
2 teaspoons vanilla extract
2 ¼ cups almond flour (I used Bob’s Red Mill)
½ cup coconut flour (I used Bob’s Red Mill)
½ teaspoon baking soda
½ teaspoon fine grain salt

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a wooden spoon), cream the butter, coconut oil, and sugar until lightened and fluffy, about 5 minutes.

Add eggs, one at a time, and vanilla extract and mix until incorporated.
In a separate bowl whisk almond flour, coconut flour, baking soda, and salt.
Add dry ingredients to the wet ingredients, one cup at a time, mixing well after each addition until a dough form.
Form the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes, up to overnight.
Preheat the oven to 350°F (175°C) and place a rack in the middle. Line 2 baking sheets with parchment paper and set aside.
Roll the dough on a flat surface sprinkled with coconut flour until about ¼-inch thick.
Working quickly, cut cookies with cookies cutters and place on the lined baking sheets.
Bake for 14-15 minutes, until lightly golden. When you reach the 10 minutes mark keep an eye on the oven, and make sure they don’t burn.
Let cool on the baking sheet for 2 minutes before transferring — with the help of a spatula — to a cooling rack.
Store in an airtight container up to two weeks.

 

Adapted, just a little, from MeaningfulEats

Easy Butternut Squash Soup

 
This has got to be the easiest butternut squash soup recipe ever. You start with pre-cut squash from the supermarket, then you basically throw everything in a pot, simmer it, purée it and you’re done. It’s still everything you expect a classic butternut squash soup to be: silky, slightly sweet and full of flavor. Just don’t be tempted to omit the heavy cream — it’s the only fat in the whole soup and, without it, the recipe won’t work.
 
 
Servings: 6-8
 
Cook Time: 35 Minutes
Total Time: 50 Minutes

Easy Butternut Squash Soup

 

Ingredients

  • 20-ounce packages (2-1/2 pounds) pre-cut butternut squash (if using fresh squash, you’ll need one large squash or 7-8 cups cubed)
  • 1 red bell pepper, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed and peeled
  • 7 cups water
  • 1 tablespoon salt
  • 2 tablespoons sugar, plus more if necessary
  • 1/2 cup heavy cream
  • Fresh thyme sprigs, for garnish (optional)

Instructions

  1. Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.
  2. Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar). Ladle the soup into bowls and garnish with fresh chopped thyme or thyme sprigs, if desired.

By Jennifer Segal

Pumpkin Roll Out Cookies with Beans and Coconut Sugar

Ingredients

  • 1/2 cup – coconut oil
  • 1 can – white beans
  • 1/2 cup – pumpkin, canned
  • 1 cup – coconut sugar
  • 2 large – egg
  • 1/2 teaspoon – vanilla extract
  • 1/2 cup – flour, all-purpose
  • 1 teaspoon – pumpkin pie spice
  • 1 teaspoon – baking powder
  • 1 teaspoon – salt

Directions

  1. Puree white beans in blender.  You’ll need a 1/2 cup of bean puree.
  2. Cream coconut oil, bean puree, pumpkin puree (make your own here) and sugar together until well mixed. Add eggs and mix until well incorporated. Add vanilla. Add dry ingredients and mix just until dough comes together. Place a large tea towel on counter and generously dust with additional flour. Turn dough out of bowl onto tea towel and turn dough over a few times, until it is coated with flour on all sides.
  3. Using a rolling pin, roll dough out until it is uniformly about 1/3″ thick. Cut out cookies using cookie cutters and place on large baking sheet. Bake cookies in a 400 degree oven for 6 min. or until undersides of cookies start to turn golden.

Notes: Melt some chocolate chips and put them in a piping bag to make the faces!

 

   credit: superhealthykids

Lightened Up Raw Pecan Pumpkin Butter

Lightened Up Raw Pecan Pumpkin Butter

Vegan, gluten-free, grain-free, no bake/raw, soy-free
 

This lightened up, ultra-creamy raw nut butter is made with soaked pecans, pureed pumpkin, and a trio of pumpkin pie spices. It takes just 5 minutes to whip up and it’s the perfect compliment to a fresh apple. Also try it on top of hot oatmeal, in a smoothie, or layered with vegan overnight oats.

Yield           Soak time        Prep time
3 cups         3  hours            5  minutes rawpecanbutter
Ingredients:
  • 1 cup raw pecans, soaked
  • 1 cup almond milk
  • 3/4 cup canned pureed pumpkin
  • 2 tablespoons chia seeds
  • 1 tablespoon coconut oil
  • 2 teaspoons pure vanilla extract
  • 1.5 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2-3 tbsp maple syrup or another liquid sweetener, to taste

Directions:

  1. Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain and rinse the pecans well and then place in the blender.
  2. Add the rest of the ingredients into the blender and blend on highest speed until the dip is smooth. Add sweetener to taste.
  3. Serve with apple or pear slices. Store leftover dip in an airtight jar or container in the fridge for 1-2 weeks.
 credit:ohsheglows