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Recipes
Key Lime Pie Smoothie with Coconut Whipped Cream
By blum099
Preparation Add all key lime pie smoothie ingredients to blender
- Key Lime Pie Smoothie
- Ingredients
- 1 cup coconut milk
- 1 serving French Vanilla Vega One or Viva Vanilla Protein Smoothie
- 1 frozen banana
- 1/2 cup spinach
- 1 Tbsp key lime juice
- Zest of 1 key lime
- 1 Medjool date, pitted
- Toppings
- Crushed vegan, gluten-free gingersnaps or graham crackers
- Optional: Vegan coconut whipped topping (see bel
sundried tomato carrot flax wraps
By blum099
In a food processor combine all the ingredients except the flax until it's a fine meal
- ingredients (makes 1 1/4 C):
- 1/2 1/2 1/2 white or yellow onion
- 4 4 4 large carrots
- 1 1 1 C sun-dried tomatoes
- 3 3 3 garlic cloves
- 1 1 1 C fresh parsley
- 1 1 1 lemon, juiced
- 1 1 1 tsp sea salt
- 1 1/2 1 1/2 1/2 C ground flax
- 1 1 3 C raw walnuts (soaked for a min. of 3 hours, or overnight)
- 1 1 1 tsp cumin
- 1/2 1/2 1/2 tsp smoked paprika
- 1/2 1/2 1/2 tsp chipotle chilli
- 1/4 1/4 1/4 tsp sage
- 1 1 1 tsp gluten free tamari
- 1/8 1/8 1/8 tsp sea salt
- 2 2 2 tbsp cold pressed olive oil
- sour cream (makes 1 C):
- sour cream (makes 1 C):
- 1 1 3 C raw cashews (soaked for min. of 3 hours or overnight)
- 1/4 1/4 1/4 C almond milk (or water)
- 1/2 1/2 1/2 lemon, juiced
- 1/2 1/2 1/2 tsp apple cider vinegar
- 1/2 1/2 1/2 tsp onion powder
- 1/2 1/2 1/2 tsp garlic powder
- 1/4 1/4 1/4 tsp sea salt
- 1/4 1/4 1/4 tsp white pepper
- 1 to 7 the cashews. In a vita-mix or high powered blender, combine all the ingredients and blend until smooth. Refrigerate for at least 1 hour before serving. Keeps up to 7 days in the fridge.
- 1 1 1 C raw cashews
- 1/2 1/2 1/2 C water
- 1/2 1/2 1/2 lime or lemon, juiced
- 2 2 2 garlic cloves
- 1/2 1/2 1/2 tsp sea salt
- 1/4 1/4 1/4 tsp ground pepper
- 1/2 1/2 1/2 C shredded cucumber
- 3 3 3 tbsp fresh dill, chopped
Sweet Potatoes -Spiralized with apple
By blum099
Spiralize both the sweet potato and apple
- 1 large sweet potato, peeled
- 1 apple, peeled
- 1 tsp lemon juice
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1/2 Navel orange, juiced
- 1 Tbsp brown sugar
- 1/8 tsp ground nutmeg
- 1/16 tsp ground cinnamon
- 1/8 tsp kosher salt
- 2 tsp minced chives
Shrimp - grilled rum-soaked with mango lime rel
By blum099
Seed bell peppers. Peel mangoes and slice fruit away from central pit
- -----------------------------MANGO-LIME RELISH----------------------------- 3 Mangoes
- 1 sm Bell peppers
- 1 sm Bell peppers, red
- 1 sm Onions, red
- 1 c Juice, pineapple
- 4 tb Juice, lime
- 1 ts Garlic cloves, crushed
- 4 tb Vinegar, red wine
- 1 tb Curry powder
- ------------------------------------FISH------------------------------------ 32 lg Shrimp
- 8 tb Juice, lime
- 1 1/2 c Juice, pineapple
- 1/2 c Rum, dark
- 1 ts Garlic cloves, crushed
CREAMY GAZPACHO ANDALUZ
By blum099
or ideal flavor, allow the gazpacho to sit in the refrigerator overnight before serving
- 3 pounds (about 6 medium) ripe tomatoes , cored
- 1 small cucumber , peeled, halved, and seeded
- 1 medium green bell pepper , halved, cored and seeded
- 1 small red onion , peeled and halved
- 2 medium garlic cloves , peeled and quartered
- 1 small serrano chile , stemmed and halved lengthwise
- Kosher salt (see note)
- 1 slice high-quality white sandwich bread , crust removed, torn into 1-inch pieces
- 1/2 cup extra virgin olive oil , plus extra for serving
- 2 tablespoons sherry vinegar , plus extra for serving (see note)
- 2 tablespoons finely minced parsley , chives, or basil leaves
- Ground black pepper
almond-crusted chicken
By blum099
Servings Per Recipe 4 servings Calories276, Total Fat (g)11, Saturated Fat (g)1, Monounsaturated Fat (g)5, Polyunsa
- 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)
- 1 egg, lightly beaten
- 2 Tbsp. buttermilk
- 1/2 cup finely chopped almonds
- 1/2 cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
- 2 tsp. snipped fresh rosemary
- 1/4 tsp. salt
- 1 Tbsp. peanut oil or canola oil
- 1 shallot, chopped
- 8 cups fresh spinach leaves
- 1/4 tsp. salt
- Freshly ground black pepper
- Fresh mint leaves (optional)
Vinaigrette: White Beans with Carrot Vinaigrette
By blum099
1. Soak the beans: To a large bowl filled with cold water, add the beans and soak overnight or for at least 12 hour...
- INGREDIENTS
- White Beans
- 1 1/2 cups dried Great Northern white beans (or 3 cups canned, drained and rinsed white beans)
- 4 cups chicken broth (3 cups, if using canned beans)
- 5 cloves of garlic--2 peeled and left whole, 3 finely chopped
- 1 teaspoon finely chopped fresh thyme leaves
- 1 dried bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium carrot, chopped into 1-inch pieces
- 2 tablespoons fresh lemon juice
- 1 medium shallot, finely chopped
- Carrot Vinaigrette
- 1 large egg
- 2 cups carrot juice
- 2 tablespoons lemon zest
- 1 tablespoon yellow mustard
- 1/4 cup grapeseed or canola oil
- 1/4 cup extra-virgin olive oil
Spinach-and-Cheese Puff
By blum099
Bake up to 1 day ahead and refrigerate
- Butter, for baking dish
- 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups half-and-half
- 3 large eggs, lightly beaten
- 1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
- Coarse salt and ground pepper
- 1/4 teaspoon ground nutmeg
Lentil & Avocado Spinach Dip
By blum099
Raise your spinach dip bar with the addition of lentils and avocados
- 1 large ripe avocado
- 1 cup cooked lentils
- 1 cup spinach, chopped
- 1 tablespoon tomato sauce
- 1/2 cup green olives, chopped
- 1 lemon, juiced
- 2 scallions, chopped
- Sea salt and pepper, to taste
- Pinch of cayenne pepper, to taste
SPINACH AND BEET BROWNIES
By blum099
Pre heat the oven to 375F
- Ingredients
- 1 1/2 spinach, chopped
- 1 cup raw shredded beet
- 1 tablespoon coconut oil
- 3 tablespoons almond butter
- 1 cup soft chopped dates
- 1/2 cup coconut palm sugar
- 1/2 cup gluten free flour of your choice: pea, quinoa, chickpea or other.
- 3/4 cup cacao powder
- 3/4 cup almond milk beverage
- 3/4 cup whole raw walnuts
- 1 tablespoon baking powder
- 1 tablespoon pure vanilla extract
- 1 pinch pink Himalayan sea salt