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KETO LEMON FAT BOMBS

KETO LEMON FAT BOMBS

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These Lemon Bar Fat Bombs are a delicious vegan, low-carb treat to satisfy your sweet tooth! This recipe is keto, l

  • 2 cups raw cashews, boiled for 12 minutes or soaked for 2 hours
  • 1 cup coconut oil, melted
  • 1/2 cup coconut butter
  • Zest of 1 large lemon
  • Juice of 2 large lemons
  • 1/4 cup coconut flour
  • 1/3 cup shredded coconut
  • 1/16 tsp pink Himalayan salt
  • 1/16-1/8 tsp powdered stevia (depending on your sweetness preference)
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Chocolate Cookie Crust Peanut Butter Pie

Chocolate Cookie Crust Peanut Butter Pie

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# Preheat oven to 350°F/180°C

  • 24 chocolate sandwich cookies, crushed into crumbs
  • 4 tablespoons butter, melted
  • 8 ounces cream cheese
  • 1 cup creamy peanut butter
  • 8 ounces whipped cream
  • 1 1/4 cups powdered sugar
  • Cookie crumbs for top
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Lower calorie jalapeno poppers

Lower calorie jalapeno poppers

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Preheat oven to 400 F degrees F and line a baking sheet with a silpat or parchment paper

  • 8 oz low fat cream cheese
  • 2/3 cup aged really good quality sharp cheddar cheese
  • 1/4 tsp cumin
  • 1/4 tsp smoked sweet paprika
  • Salt and pepper, to taste
  • 8 jalapenos, halved and seeds and ribs removed
  • 2/3 cup whole wheat panko
  • Olive oil in an oil atomizer
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MOROCCAN CARROT SOUP WITH HARISSA RELISH AND YOGURT

MOROCCAN CARROT SOUP WITH HARISSA RELISH AND YOGURT

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Silky-sweet carrot soup gets a flavour boost from a spicy pepper relish, tangy yogurt and cool cilantro

  • HARISSA RELISH
  • 1/2 tsp (2 mL) cumin seeds
  • 1/2 tsp (2 mL) caraway seeds
  • 1/2 tsp (2 mL) chili flakes
  • 1/2 cup (150 mL) chopped jarred piquillo peppers
  • 1/4 tsp (1 mL) finely grated garlic
  • 1 tbsp (15 mL) extra virgin olive oil
  • Salt to taste
  • CARROT SOUP
  • 2 tbsp (30 mL) extra virgin olive oil
  • 2 onions, chopped
  • 2 cloves garlic, thinly sliced
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) ground coriander
  • 1/2 tsp (2 mL) ground ginger
  • 1/8 tsp (0.5 mL) cinnamon
  • 2 1/2 lbs (1.25 kg) carrots, peeled, chopped
  • 6 cups (1.5 L) vegetable stock, preferably homemade
  • 1 tsp (5 mL) fresh lemon juice
  • Salt and freshly ground pepper to taste
  • Plain yogurt and cilantro leaves to garnish
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Classic Chicken Fajitas

Classic Chicken Fajitas

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SEASON chicken with chili powder, cumin, garlic powder, pepper and half the oil

  • 1 Package Maple Leaf Prime Naturally® Chicken Breast Fillets, halved lengthwise
  • .5 tsp (2 mL) Each chili powder, cumin, garlic powder and freshly ground black pepper
  • 2 tbsp (30 mL) Oil, divided
  • .5 Red onion, sliced
  • .5 Each green and red bell pepper, sliced
  • 2 Dempster’s®/POM Orignal Large Tortillas, warmed
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Fattoush

Fattoush

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Fattoush is a delightful, colorful and nutritious salad option either as a snack or as part of a larger table setti

  • 2 medium-sized tomatoes, diced
  • 3 small bell Peppers (1 green, 1 red, 1 yellow), all finely diced
  • 3 Persian cucumbers, sliced into ~1/4 inch pieces
  • 1 big handful of parsley, finely chopped
  • 1 big handful of purslane (or watercress or upland cress or arugula), coarsely chopped
  • 2 big handfuls of Romaine lettuce leaves, coarsely chopped
  • 6 radishes, thinly sliced
  • 1 medium sized red onion, diced
  • 2 whole wheat pitas, cut into triangles or little strips
  • 4 cloves of garlic, crushed and minced
  • 2 tbsp ground sumac
  • 1/2 cup good quality olive oil
  • 1/4 cup lemon juice (or juice of one big lemon)
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Maple Curry Chicken Penne - Debbie's

Maple Curry Chicken Penne - Debbie's

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Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet fi...

  • 1 box penne
  • 2 tbsp oil
  • 2 tbsp butter
  • 1 large onion
  • 1 large red pepper
  • 1 large yellow pepper
  • 2 cups cooked chicken
  • 3 cloves garlic
  • 1 tsp sugar
  • 1/4 c maple syrup
  • 1 c coconut milk
  • 2 1/2 tbsp curry paste
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Malibu Sunrise

Malibu Sunrise

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enjoy

  • 2 oz. (60ml) Malibu Coconut Rum
  • 5 oz. (150ml) Orange Juice (no pulp)
  • 1-2 Tbsp Grenadine
  • Add ice.
  • Garnish with cherries or an orange slice.
  • Stick in a straw and enjoy!
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VEGAN SCALLOPED POTATOES

VEGAN SCALLOPED POTATOES

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Creamy and ultimately delicious vegan scalloped potatoes

  • For the Potato and Onions:
  • 2 14oz (400ml) Cans Coconut Milk
  • 1 cup (150g) Raw Cashews
  • 1/2 tsp Ground Black Pepper
  • 1 Tbsp Dijon Mustard
  • 1/2 cup (30g) Nutritional Yeast
  • 1 tsp Sea Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 6-7 Medium Potatoes (3lb/1.4kg peeled weight)
  • 1 Onion (thinly sliced)
  • For Decoration:
  • Chopped Chives
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Salmon Wellington

Salmon Wellington

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Preheat oven to 425°F. In a pan over medium heat, melt butter

  • 2 tablespoons butter
  • 2 cloves garlic, chopped
  • 1/2 medium onion, chopped
  • 5 ounces spinach
  • 1 teaspoon salt (for spinach)
  • 1 teaspoon pepper (for spinach)
  • 1/3 cup breadcrumbs
  • 4 ounces cream cheese
  • 1/4 cup Parmesan, shredded
  • 2 tablespoons dill, chopped
  • 1 sheet puff pastry, softened to room temperature
  • 1 salmon filet
  • 1 teaspoon salt (for salmon)
  • 1 teaspoon pepper (for salmon)
  • 1 egg, beaten
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