Blum099's profile page
Recipes
Farro
By blum099
Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 160 Total Fat: 0 g Saturated Fat: 0 g Cho
- 1 cup(s) farro
- 1/2 teaspoon salt, sea, fine
jello shots - spiked
By blum099
Prepare as you would normally for regular Jello
- 1 8-serving box of Berry Blue Jello
- 4 packets Knox unflavored gelatin
- 5 cups boiling water
- 2 cups vodka
Coconut Butter
By blum099
Vitamix Method: preferred method
- 2 cups unsweetened, flaked coconut (you can use a bigger amount , if you like)
- a pinch of salt
- flavorings of choice, optional (cinnamon, chocolate, citrus, vanilla, etc... even bits of chocolate and chopped dried fruits.)
- For Toasted Coconut Butter: makes about 3/4 cup
- 3 cups unsweetened, flaked coconut
- pinch of salt
- flavorings, additions of choice, optional
Nutella Vegan
By blum099
1. Preheat oven to 300F and roast the hazelnuts for 13-14 minutes, watching closely, especially if you aren’t sur...
- Ingredients:
- 2 cups raw hazelnuts
- 1.5-2 tbsp coconut oil
- 1 tsp pure vanilla extract
- 1/2 cup coconut sugar
- 1.5 tbsp cocoa powder
- 1/4-1/2 tsp espresso powder (I used 1/2 tsp)
- 1/4 tsp fine grain sea salt, or to taste
hummus crusted chicken
By blum099
Calories491, Total Fat (g)20, Saturated Fat (g)3, Monounsaturated Fat (g)13, Polyunsaturated Fat (g)3, Cholesterol
- 15 - to 16-oz. can navy beans, rinsed and drained
- 3 Tbsp. olive oil
- 3 Tbsp. lime or lemon juice
- 4 skinless, boneless chicken breast halves
- Salt and ground black pepper
- 2 cups coarse soft bread crumbs
- 2 to 3 Tbsp. olive oil
- Lime or lemon wedges
Beef - Ginger
By blum099
A terrific dish when served over a bed of brown rice
- 1 lb flank steak
- 2 tbsp lite soy sauce
- 2 tbsp seasoned rice vinegar
- 1/2 cup water
- 2 tsp ginger, ground
- 1 tsp garlic powder
- 10 slices (1" dia) fresh ginger root
- 8 large sized scallions
- 2 tsp corn starch
Sage Pesto and Butternut Squash Pizza
By blum099
For the sage pesto: Combine the walnuts, sage, parsley, salt and nutmeg in the bowl of a food processor and pulse ...
- Sage pesto:
- One prepared pizza dough, see above, or your favorite pizza dough
- 1 tablespoon extra virgin olive oil
- 3 tablespoons sage pesto (recipe follows)
- 3/4 cup caramelized butternut squash (recipe follows)
- 2 ounces Fontina cheese, shredded
- 4 thin slices of pancetta cut into bite size pieces
- 1 leek (white part only), halved lengthwise and cut into 1/4 inch slices
- Fresh cracked pepper to taste
- Grated Parmigiano Reggiano cheese
- Freshly grated nutmeg to taste
- 1 cup walnuts
- 1 cup loosely packed fresh sage leaves
- 1/4 cup loosely packed parsley
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup extra virgin olive oil
- Caramelized butternut squash:
- 1/2 small butternut squash cut into 1/2 inch dice
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Orange-Infused Roasted Green Beans and Red Peppers
By blum099
Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 78 Total Fat: 4 g Saturated Fat: 1 g Cholesterol
- 1 pound organic green beans, trimmed
- 1 organic red bell pepper, thinly sliced
- 1 tablespoon extra-virgin olive oil
- Zest of 1 orange
- 1/2 teaspoon salt
- 1/4 –1/2 teaspoon crushed red pepper
Quinoa - Warm Quinoa-Oat Squares with Date Sugar
By blum099
DIRECTIONS 1. Preheat the oven to 350°F
- INGREDIENTS
- Nonstick pan spray
- 1/2 cup red quinoa, rinsed under cold water
- 1/2 cup bulgur wheat
- 1 1/2 cups rice milk, plus more, warmed, for serving
- 1 1/2 cups water
- 1/4 teaspoon kosher salt
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 8 dates, pitted
- 1/4 cup plus 2 tablespoons date sugar (or 1/4 cup granulated sugar)
- 1/2 cup walnut halves
- 2 ripe pears (such as Bartlett or Anjou)--halved, cored and cut into 1/4-inch pieces
Grilled Salmon With Ginger-Honey Glaze
By blum099
Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 250 Total Fat: 10 g Saturated Fat: 1
- 2 tablespoon teriyaki sauce, reduced-sodium
- 1 tablespoon honey
- 1 1/4 pounds fish, salmon fillet
- 1/2 teaspoon ginger, ground, or 1 tablespoon bottled minced ginger