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Recipes
Easy 3-Ingredient Energy Bars
By sandycon
Instructions Roast the nuts (optional)
- Ingredients
- 1 1 1 cup nuts
- 1 1 1 cup dried fruit
- 1 1 1 cup (12-15 whole) dates, pitted
- Equipment
- Food processor
- Plastic wrap or wax paper
- Sharp knife
Gluten Free Pumpkin Bread - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 350°F
- Ingredients
- 2 1/2 cups (350 g) all purpose gluten free flour
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2/3 cup (133 g) sugar
- 6 tablespoons (84 g) unsalted butter, at room temperature
- 2 eggs (120 g, out of shell) at room temperature, beaten
- 2/3 cup (160 g) sour cream, at room temperature (can replace with an equal amount plain Greek-style yogurt)
- 6 ounces pumpkin butter, at room temperature
Balsamic Pot Roast
By sandycon
Place roast beef into the insert of your slow cooker
- 1 3-4 pound boneless roast beef (chuck or round roast)
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 4 cloves garlic, chopped
Crunchy Paleo Chocolate Chip Cookies - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 300°F
- Ingredients
- 1 cup (112 g) blanched almond flour (I use either nuts.com or Honeyville)
- 1/2 cup (60 g) tapioca starch/flour (I use nuts.com – many other brands have a metallic taste)
- 1/4 cup (32 g) arrowroot starch (again, nuts.com)*
- 2 tablespoons (16 g) coconut flour (nuts.com)*
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 3/4 cup (120 g) coconut sugar, ground into a fine powder
- 6 ounces miniature dark chocolate chips (I use Enjoy Life Brand)
- 3 tablespoons (42 g) virgin coconut oil, melted and cooled
- 2 eggs (120 g out of shell) at room temperature, beaten
- NOTE: Arrowroot and tapioca starches have different properties, and I found that a blend of these two worked best in these cookies. If you don’t have both, and would like to use all of one or all of the other, give it a shot and let us know how it goes!
- Directions
Spicy Lentil Wraps with Tahini Sauce Recipe from The Kitchn
By sandycon
Combine lentils and water in a small saucepan over medium heat
- 1/2 cup red lentils, rinsed
- 2 cups water
- 3/4 cups fine grain (#1) bulgur
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon red pepper flakes
- 1 scallion, chopped
- 2 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 6 (approximately 9x12-inch) sheets lavash, white or whole wheat
- 3/4 cup red pepper paste (recipe below, or use store-bought)
- 2 cups shredded cabbage
- Tahini sauce to serve (recipe below)
Ham and Cheese Quiche
By sandycon
Prick sides and bottom of pie shell with a fork
- 1 premade pie crust
- 1/2 cup shredded swiss cheese
- 1 cups shredded cheddar cheese, divided
- 2 Tbs. flour divided
- 1/2 cup cooked ham, diced
- 2 Tbs. honey mustard
- 5 eggs, beaten
- 1 1/4 cups Half&Half
- 1/4 cup chopped green onions
- 1/4 tsp salt
Gluten Free Thumbprint Cookies: Chocolate Turtle - Gluten-Free on a Shoestring
By sandycon
First, make the cookies. Preheat your oven to 325°F
- COOKIES
- 1 cup (140 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 3 tablespoons (27 g) cornstarch (you can try arrowroot if you can’t have corn)
- 7 tablespoons (35 g) Dutch-processed cocoa powder (you can try replacing with an equal amount of natural unsweetened cocoa powder + 1/8 teaspoon baking soda)
- 1/4 teaspoon kosher salt
- 1/2 cup (109 g) packed light brown sugar
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1 egg (60 g, out of shell) at room temperature, beaten
- 1 teaspoon pure vanilla extract
- CARAMEL FILLING
- 1/2 cup (100 g) granulated sugar
- 1/8 teaspoon cream of tartar
- 2 tablespoons (1 ounce, weighted) water
- 3 tablespoons (1 1/2 fluid ounces) heavy whipping cream, at room temperature
- 2 tablespoons (28 g) unsalted butter, chopped
- 1/2 teaspoon kosher salt
- Chopped raw pecans, for sprinkling
- Melted chocolate, for drizzling (optional)
Spicy Avocado Chicken Enchiladas
By sandycon
Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a "medium" Sals...
- ingredients:
- for the sauce:
- 1 tablespoon butter
- 1 Serrano pepper, minced
- 2 garlic cloves, minced
- 1 tbsp flour
- 1 cup chicken stock
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 1/4 cup chopped cilantro
- 1 cup medium salsa verde
- 1/2 cup fat free sour cream
- for the enchiladas:
- 3 cups chopped cooked chicken breasts (about 4 breasts)
- 8 oz Cabot Monterrey Jack Cheese, shredded & divided
- 1 small yellow onion, chopped
- 3 avocados, peeled and chopped
- 8-10 flour tortillas
Whipped Coconut Cream
By sandycon
Instructions 1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left m...
- One 15-ounce can full-fat coconut milk
- 1 tablespoon sugar or more to taste (optional)
- 1 teaspoon vanilla or more to taste (optional)
- Equipment
- Large bowl
- Hand beaters or a stand mixer
Pumpkin Cream Cheese Muffins (Like Starbucks)
By sandycon
These delicious muffins are very close to the kind you can get at Starbucks
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 4 teaspoons pumpkin pie spice
- 1 pinch cardamom (optional)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 2 cups pumpkin
- 1 1/4 cups vegetable oil
- 8 ounces cream cheese
- chopped pumpkin seeds (optional) or walnuts (optional) or pecans (optional)