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Recipes
Blackberry Sangria
By JenHall
haven't tried this yet
- 4 cups fresh blackberries
- 3/4 cup sugar
- 1 1/2 cups water
- 2 750 milli liter bottle rose wine
- 1 cup cognac
- 1/4 cup lemon or lime juice
- 3 cups sliced peaches and/or plums
- Fresh basil sprigs (optional)
Primal Coconut Blueberry Muffins
By JenHall
haven't tried this yet
- ½ cup coconut flour
- ½ tsp baking soda
- 1/3 cup unsweetened shredded coconut
- few shakes of salt
- 4 eggs
- 1/3 cup coconut milk (not light)
- 1 tbsp vanilla extract
- 2 medium bananas, mashed
- 1 cup (or more) blueberries
- flaked coconut for sprinkling, if desired
Pecan-Crusted Mojito Bars
By JenHall
haven't tried this yet
- 1 3/4 cups all-purpose flour
- 1 cup chopped pecans
- 3/4 cup granulated sugar
- 1 cup butter, cut into slices
- 4 eggs, lightly beaten
- 1 1/2 cups granulated sugar
- 2 tablespoons finely shredded lime peel
- 1/2 cup lime juice
- 1/4 cup all-purpose flour
- 2 tablespoons milk
- 1 tablespoon snipped fresh mint
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar
- Finely shredded lime peel (optional)
- Small fresh mint leaves, snipped (optional)
Salmon with lemon-cilantro vinaigrette
By JenHall
The vinaigrette for this recipe is super yummy :) Didn't personally use the couscous & was great without - just at
- 1 10-ounce box couscous (1 1/2 cups)
- 3 tablespoons olive oil
- 1 1 skinless salmon fillet (1 1/4 pounds), cut into 4 portions
- 1/2 teaspoon paprika
- kosher salt and black pepper
- 1/2 cup fresh cilantro, chopped
- 4 scallions, thinly sliced
- 2 tablespoons fresh lemon juice
Grilled Swordfish with Citrus, Saffron, and Mint
By JenHall
haven't tried this yet
- 4 4 - 5 ounces fresh or frozen swordfish or tuna steaks, cut 1 inch thick
- 1/2 cup thinly sliced green onions (4)
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon saffron threads
- 2 blood oranges or red grapefruits
- 1 lemon
- 2 tablespoons snipped fresh mint
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Olive oil
Herb Salad with Creamy Lemon Dressing
By JenHall
haven't tried this yet
- Finely shredded peel and juice from 2 medium lemons
- 3 cloves garlic, minced
- 2 tsp Dijon-style mustard
- 1/2 cup olive oil
- 1/2 cup sour cream
- 2 to 3 medium heads butterhead lettuce, torn, or 6 to 8 cups mixed baby salad greens
- 1-1/2 cups assorted fresh herbs, such as chives, basil, parley, or mint, torn
- 12 to 16 radishes, thinly sliced
Sweet Potato Soup with Curried Cheese Crisps
By JenHall
haven't tried this yet
- 2 pounds sweet potatoes
- 6 tablespoons coarsely chopped green onions (3)
- 1 14 ounce canvegetable or chicken broth
- 1 cup whipping cream
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Nonstick cooking spray
- 1/2 cup shredded white cheddar cheese (2 ounces)
- Paprika (optional)
Birdie in the Basket
By JenHall
haven't tried this yet
- 1 recipePerfect Hash Browns*
- 1/4 cup shredded Italian blend cheeses or mozzarella cheese (1 ounce)
- 8 eggs
- Ground black pepper
- 8 teaspoons refrigerated basil pesto (optional)
- 8 cherry tomatoes or grape tomatoes, halved
Smothered Green Beans
By JenHall
Great for Thanksgiving
- 6 thick slices bacon, chopped
- 1/2 cup onions, minced
- 1 teaspoon garlic, minced
- 1 pound fresh green beans, trimmed
- 1/8 teaspoon salt
- 1 pinch ground black pepper
Chicken-Zucchini Salad
By JenHall
Very good. Not a big fan of the licorice type taste of fennel or fennel seeds but it was really good in this recip...
- HERBED MUSTARD MAYONNAISE:
- 3 cups shredded cooked chicken (1 pound)
- 1 stalk celery, chopped (1/2 cup)
- 1 zucchini or yellow summer squash, chopped (11/4 cups)
- 1 small fennel or kohlrabi bulb, trimmed, chopped (1 1/4 cups)
- 4 medium green onions, sliced (1/2 cup)
- 1 medium carrot, chopped (1/2 cup)
- 2 tablespoons snipped dried apricots (optional)
- Herbed Mustard Mayonnaise
- Salad greens, torn
- Orange slices
- 2/3 cup fat-free or reduced-fat mayonnaise (paleo mayo)
- 1 teaspoon finely shredded lemon peel
- 4 teaspoons Dijon-style mustard
- 1 tablespoon lemon juice
- 1 tablespoon snipped fresh dill
- 1 tablespoon orange juice concentrate
- 1/4 teaspoon pepper