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Recipes
Paleo Banana Cardamom Bread
By sandycon
Preheat oven to 325 degrees F
- 2 cups blanched almond flour
- 1/3 cup coconut flour
- 2 teaspoons ground cardamom
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup of mashed ripe banana (approximately 2)
- 4 large eggs
- 1/4 cup maple syrup
- 1/4 cup liquified coconut oil (butter or ghee)
- 2 teaspoons vanilla extract
Blueberry-Cream Cheese Coffee Cake
By sandycon
Preheat oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray
- 1 cup fresh or frozen blueberries
- 1/4 cup apple juice
- 1 teaspoon cornstarch
- 2 cups all-purpose flour
- 1 cup sugar, divided
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 3/4 cup vanilla low-fat yogurt (I used Greek yogurt)
- 1 teaspoon vanilla
- 2 large eggs, at room temperature
- 6 ounces cream cheese, at room temperature
- 1 teaspoon lemon juice
- 1/3 cup sliced almonds
Pumpkin Biscotti
By sandycon
1. Preheat oven to 350°F
- 3 1/2 cups all-purpose flour
- 1 1/2 cups firmly packed brown sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 large eggs, lightly beaten
- 1 tablespoon vanilla paste (1 tablespoon vanilla extract will work fine)
- 2 tablespoons butter or margarine
- 1 1/4 cup nuts, coarsely chopped (I used pecans)
- white chocolate
Chocolate Covered Medjool Date Bars
By sandycon
Instructions In a food processor, blend the cashews until they become a rough meal
- 3/4 cup raw cashews
- 1 cup Medjool dates (about 10-12 dates), pitted
- 1 1/4 cup shredded coconut
- 1/2 tsp vanilla powder, or 1 tsp vanilla extract
- 50 g bittersweet dark chocolate, chopped (optional)
Vanilla Cupcakes with Lemon Cream and Raspberries
By sandycon
In a saucepan, whisk the eggs with the sugar, lemon juice and zest
- 2 large eggs
- 2/3 cup sugar
- 1/3 cup fresh lemon juice
- 3/4 teaspoon finely grated lemon zest
- 1 stick plus 3 tablespoons unsalted butter, softened
- Pinch of salt
- 3 large egg whites
- 3/4 cup milk
- 2 1/2 teaspoons pure vanilla extract
- 1 3/4 cups plus 2 tablespoons cake flour
- 2 1/2 teaspoons baking powder
- 1 stick plus 1 tablespoon unsalted butter, softened
- 1 cup plus 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup seedless raspberry jam
- Fresh raspberries, for garnish
Peach-Mango Smoothie
By sandycon
1. Place all ingredients in a blender; process 2 minutes or until smooth
- 2/3 cup frozen sliced peaches
- 2/3 cup frozen mango pieces (such as Dole)
- 2/3 cup peach nectar
- 1 tablespoon honey
- 1 (6-ounce) container organic peach fat-free yogurt
Low Fat Potato Soup
By sandycon
In a large saucepan, combine the potatoes, onion, celery, carrots, broth and pepper
- 1 3/4 cups diced peeled potatoes
- 1 medium onion, chopped
- 1/4 cup celery, chopped
- 2 carrots, peeled and chopped
- 1 can (14 1/2 ounce) low-sodium chicken broth
- 1/8 tsp. pepper
- 3 Tbs. cornstarch
- 1 can (12 ounces) evaporated skim milk, divided
- 1 cup (4 ounces) shredded cheddar cheese
Acai Pomegranate Blueberry Agua Fresca
By sandycon
Place all ingredients into the Vitamix container in the order listed and secure lid
- 3 cups blueberries, fresh or frozen
- 1 lime, peeled
- 2 cups (480 ml) Acai Pomegranate Coconut Water
- 2 Tablespoons (30 ml) agave nectar
- 2 cups (480 ml) ice cubes
Thai Red Curry Shrimp
By sandycon
1. Bring first 4 ingredients to a boil in a saucepan
- 1 3/4 cups water
- 1 cup uncooked jasmine rice
- 2 teaspoons butter
- 1/4 teaspoon kosher salt
- Cooking spray
- 1 1/4 pounds large shrimp, peeled and deveined
- 1 (14-ounce) can light coconut milk
- 1 tablespoon red curry paste
- 1 1/2 tablespoons fish sauce
- 4 teaspoons dark brown sugar
- 1 red bell pepper, seeded and thinly sliced
- 2 teaspoons fresh lime juice
Bread Stuffing with Sausage, Dried Cherries, and Pecans
By sandycon
. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees
- 2 pounds hearty white sandwich bread (20 to 22 slices), cut into 1/2-inch cubes (about 16 cups)
- 3 pounds turkey wings, divided at joints (see photo) (see note)
- 2 teaspoons vegetable oil
- 1 pound bulk pork sausage
- 4 tablespoons (1/2 stick) unsalted butter, plus extra for baking dish
- 1 large onion, chopped fine (about 1 1/2 cups)
- 3 celery ribs, chopped fine (about 1 1/2 cups)
- 2 teaspoons table salt
- 2 tablespoons minced fresh thyme leaves
- 2 tablespoons minced fresh sage leaves
- 1 teaspoon ground black pepper
- 2 1/2 cups low-sodium chicken broth
- 3 large eggs
- 1 cup dried cherries
- 1 cup pecan halves, toasted and chopped fine