Sarah-Lyn's profile page
Recipes
Thai Chicken Wraps
By Sarah-Lyn
1. For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, the 2 tablespoons cooking...
- 1/4 cup sugar
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce (as with all ingredients make sure you use a gf brand)
- 3 tablespoons water
- 2 tablespoons cooking oil
- 1 teaspoon minced garlic
- 1/2 teaspoon salt or garlic salt
- 1/4 to 1/2 teaspoon pepper
- 12 ounces skinless, boneless chicken breast strips
- 1 tablespoon cooking oil
- 4 cups packaged shredded broccoli-slaw mix
- 1/2 of a medium red onion, cut into thin wedges
- 1 teaspoon grated fresh ginger
- 6-8 brown rice tortillas
Tropical Black Bean and Collard Green Soup
By Sarah-Lyn
Long-cooking or cooking in a pressure cooker often mellows out seasonings, so I add them in two stages, some before...
- 1 pound dried black beans (about 2 cups)
- 1 large onion, chopped
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 2 tablespoons ginger-root, minced
- 1 teaspoon thyme
- 1 1/2 teaspoon Ancho chili powder (or other pure, mild chili powder)
- 1/4 teaspoon chipotle chili powder or cayenne
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1 cup carrots, diced or sliced
- 2 cloves garlic, minced (or to taste)
- 1 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- additional chili powder, to taste
- salt, to taste
- 12 ounces collard greens, cut into bite-sized pieces (or use the greens of your choice)
- 1/2 cup fresh orange juice
- 1 orange, sliced, for garnish
Peanut Butter Chocolate Crunch Cookie Dough Balls
By Sarah-Lyn
Adapted from my Chocolate Chip Cookie Dough Balls
- 1/2 cup unsalted raw cashews
- 1/2 cup regular rolled oats (Use GF oats if you want it GF)
- 1/4 cup brown teff flour (or any flour you desire!)
- 1/2 tsp kosher salt
- 2 tbsp organic cane sugar
- 3 tbsp peanut butter
- 3 tbsp pure maple syrup (add gradually until desired consistency is achieved)
- 1/2 tsp pure vanilla extract
- 1/4 cup non-dairy chocolate chips
- 1/4 cup diced peanuts
- 1/4 cup Nature’s Path GF rice crisp cereal
Cranberry Glogg
By Sarah-Lyn
Winter’s a perfect time to cozy up with a hot drink—and this glogg is our family favorite
- 4 cups cranberry juice
- 2 cups ruby port wine or grape juice
- 1 cup golden raisins
- 1/4 cup sugar
- 2 cinnamon sticks (3 inches)
- 4 cardamom pods, crushed
- 6 whole cloves
- Additional cinnamon sticks, optional
Grilled Chicken with Lemon and Oregano
By Sarah-Lyn
1. Prepare marinade: In a small bowl, whisk lemon zest and juice, oregano, oil, 2 tsp
- 1 Tbs grated lemon zest
- 1/3 cup fresh lemon juice (from 2 lemons)
- 1/4 cup finely chopped fresh oregano (or 1 Tbsp. dried)
- 2 Tbs olive oil, plus more for grates
- coarse salt and freshly ground black pepper
- 8 boneless skinless breasts (about 6 ounces each)
- 4 medium lemons, halved crosswise
- oregano sprigs for garnish (optional)
Chocolate Banana Cake
By Sarah-Lyn
Chocolate Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven
- Chocolate Banana Cake:
- 2 cups (400 grams) granulated white sugar
- 1 3/4 cups (245 grams) all-purpose flour
- 3/4 cup (75 grams) cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium sized bananas)
- 1 cup (240 ml) warm water
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) corn, safflower or canola oil
- 1 1/2 teaspoons pure vanilla extract
- Chocolate Ganache Frosting:
- 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
- 3/4 cup (180 ml) heavy whipping cream
- 1 tablespoon (14 gram) unsalted butter
Easy Chicken Pot Pie
By Sarah-Lyn
Chop/dice/thaw the vegetables for the chicken pot pie
- 1 lb chicken breast, cooked and shredded
- 2 Tablespoons of rice flour
- 2 Tablespoons of olive oil
- 1/2 teaspoon dried mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 carrots, sliced/diced thin
- 1 can quartered artichokes
- 1/2 of a large red bell pepper
- 1 pkg of sliced mushrooms
- 3/4 cup of sweet peas
- 1/2 cup boiling onions or regular onions, diced
- 1 3/4 cup of chicken stock (homemade or gf brand)
- 1 Tablespoon fresh basil, chopped finely
- 3 Tablespoons of sour cream
- 1 clove garlic, minced
- Topping
- 1/2 cup of cornmeal
- 1/4 white rice flour plus 2 Tablespoons
- 2 Tablespoons of tapioca flour
- 3/4 teaspoon of xanthan gum
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 Tablespoon honey
- 3/4 cup of milk
- 2 Tablespoons of olive oil
Winter Mix – Berry and Chocolate Energy Mix
By Sarah-Lyn
Everyone needs a healthy snack to curb cravings in between meals or a snack to carry along with you
- For Energy Mix:
- Grab a handful of each ingredient...
- Dried Goji Berries
- Dried Cranberries
- Dried Cherries
- Dried Wild Blueberries
- Dried Pomegranate Seeds
- Dried Hunza Golden Raisons
- Dried Coconut Flakes
- Raw Pumpkin Seeds
- Raw Pistachio Nuts
- Raw Cacao Nibs
- Optional: Organic Chocolate Chips
King Oyster Mushroom Vegan Scallops with Persian Cucumbers
By Sarah-Lyn
1. Prep for this dish is simple
- 4 wide-stemmed king oyster mushrooms, sliced into 3/4" thick circles
- 2-3 tsp safflower oil
- 2 Tbsp tamari, liquid aminos or soy sauce
- 2 tsp brown rice syrup (or another liquid sweetener like maple or agave)
- fine black pepper to taste
- optional: 1 Tbsp diced shallots
- (also optional add in ideas: a few drops liquid smoke, splash of white wine)
- 1 cup Persian cucumbers, sliced in different sized stumps - some skinny, some taller
- 1 Tbsp lemon juice
- pinch pink salt
Roasted Potato Salad
By Sarah-Lyn
In a large saucepan, bring 6 cups water to a boil
- 6 cups water
- 1/2 pound fresh green beans, cut into 1-1/2-inch pieces
- 1 large whole garlic bulb
- 2 pounds small red potatoes, quartered
- 1/4 cup chicken broth
- 2 medium sweet red peppers, cut into large chunks
- 2 green onions, sliced
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt