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Recipes
California Chili
By Sarah-Lyn
1. Melt butter in large saucepan over medium-heat
- 1 Tbs butter
- 1/2 lb ground turkey
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 large tomatoes, seeded and diced
- 15 oz can pinto beans
- 15 oz can kidney beans
- 8 oz can tomato sauce
- 1/2 Tbs ground ginger
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 cup prepared barbecue sauce
- salt and pepper to taste
Blood Orange Sorbet
By Sarah-Lyn
1. Put everything in blender and blend until blended
- 2/3 cup agave
- 1/3 cup brown rice syrup
- 1 cup water
- 8 large blood oranges, peeled and seeded
- juice of 1 lime
- 1/2 teaspoon ground cinnamon
- dash of sea salt
- 1 TB vodka
Caramel-Pecan Bars with Chocolate Drizzle
By Sarah-Lyn
1. Prepare crust: Preheat oven to 350°F
- 3 Tbs butter, softened
- 1/3 cup packed dark brown sugar
- 1/2 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 30 individual soft caramels (unwrapped)
- 1 Tbs fat-free milk
- 1/4 cup pecans, sliced lengthwise in half
- 1 ounce chopped dark chocolate
- 1 ounce chopped white chocolate
Broccoli Egg Cups
By Sarah-Lyn
Serving brunch? This delicious egg bake is filled with crunchy bites of broccoli and served in ramekins
- 1 bunch broccoli, cut into florets
- 10 eggs
- 2 cups half-and-half cream
- 1/4 cup shredded Swiss cheese
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh basil
- 1/8 teaspoon cayenne pepper
Raw Chocolate Cupcakes with Vanilla-Cashew Frosting
By Sarah-Lyn
To make frosting: blend raw cashews into cashew butter in a high-speed blender (Vita-Mix)
- 1 cup raw cashews
- 2 Tb agave
- 2 Tb honey
- Seeds from 1/2 vanilla pod
- 1 t vanilla extract
- Pinch sea salt
- 2 Tb melted coconut oil
- Water, only if needed
- 1 cup raw nuts (ex. walnuts, almonds, pecans, etc.)
- 1/2 cup dates
- 2 Tb agave/honey
- 1 t vanilla extract
- Pinch sea salt
- 1/2 t cinnamon
- 4 Tb cacao
- 1/4 cup coconut flakes
- 1/4 cup hemp seeds
Whole Wheat Blackberry Scones
By Sarah-Lyn
Nothing says summer like fresh blackberries and what better way to enjoy them than in a wonderfully fresh whole whe...
- •1-3/4 cup White Whole Wheat Flour
- •1 Tablespoon Baking Powder Plus 1 Teaspoon
- •1/4 cups Turbinado Sugar (or Granulated Sugar), Plus Additional For Sprinkling
- •1/2 teaspoons Salt
- •6 Tablespoons Chilled Butter, Cut In Small Pieces
- •1 cup Fresh Blackberries
- •1 cup Buttermilk, Plus Additional For Brushing On Scones
- •1 Tablespoon Lemon Zest (optional)
Vegan Omelette
By Sarah-Lyn
It’s essential to use a truly non-stick skillet to make the omelet come out of the pan intact
- Also needed:
- Also: You may double this recipe but you must divide the batter in half and cook it as two separate omelets. If you try to cook too much at one time, your omelet will not cook properly.
- 6 ounces (1/2 package) Mori-nu lite silken tofu (or regular extra-firm silken tofu)
- 1 tablespoon soymilk
- 1 tablespoon nutritional yeast
- 1 tablespoon potato starch or cornstarch
- 1 teaspoon tahini
- 1/8 teaspoon onion powder
- 1/8 teaspoon turmeric
- 1/4-1/2 teaspoon salt, or to taste
- 1 pinch chipotle pepper or smoked paprika (optional)
- Omelette filling of choice (have filling warm or at room temperature)
Banana Bread
By Sarah-Lyn
There is no need for a mixer for this recipe
- /4 cup gluten free quick-cooking oatmeal
- 1/4 cup almond meal
- 1/2 cup millet flour
- 3/4 cup tapioca flour
- 1 cup rice flour
- 1/4 cup sweet rice flour
- 2 Tablespoons flax seed meal
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 Tablespoons lemon juice
- 1-2 teaspoons lemon zest (or more if you want more lemon flavor)
- 2 teaspoons vanilla
- 2 eggs
- 1/2 cup low fat lemon yogurt (soy yogurt works fine, but make sure it is gf)
- 1 1/2 teaspoons xanthan gum (you can add more if you wish, but this was enough for me)
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 stick of melted butter, cooled slightly
- 3 medium bananas, mashed
Raspberry Key Lime Crepes
By Sarah-Lyn
Key lime juice turns cream cheese into the refreshing filling for these berry crepes
- 3 tablespoons key lime juice
- 1 package (12.3 ounces) silken firm tofu, crumbled
- 6 ounces reduced-fat cream cheese, cubed
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- 2/3 cup confectioners' sugar, divided
- 2-1/2 teaspoons grated lime peel
- Dash salt
- Dash ground nutmeg
- 6 prepared crepes (9 inches)
- 1-1/2 cups fresh raspberries
Vegan Zucchini Frittata
By Sarah-Lyn
Black salt, which is actually pink in color, can be found in Indian grocery stores for a very reasonable price
- 2 shallots, minced
- 1/2 14-ounce package extra-firm tofu (not silken), coarsely crumbled
- pinch black salt (optional)
- sprinkle of salt and pepper
- 1 tablespoon (packed) minced fresh oregano (or 1 tsp. dried)
- 1 medium zucchini (about 10-12 ounces), shredded
- 1 12.3-ounce package lite firm or extra-firm silken tofu, drained
- 1/4 cup water or non-dairy milk
- 3 tablespoons nutritional yeast
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 teaspoon tahini
- 1 clove garlic
- 1/4 teaspoon turmeric
- 3/4 teaspoon salt
- generous grating of black pepper
- pinch black salt (optional)