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Pico de Gallo (Authentic Mexican Salsa)

Pico de Gallo (Authentic Mexican Salsa)

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1. Wash tomatoes and cilantro

  • 3 large diced tomatoes
  • 1 diced medium sized onion
  • 1/4 bunch of cilantro (use more or less depending on your taste)
  • juice of half a lemon
  • 1/2 teaspoon of minced garlic
  • 1 tsp of salt
  • 2 jalapenos (or more if you prefer it hotter)
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Spelt Sweet Potato Biscuits Vegan

Spelt Sweet Potato Biscuits Vegan

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Set up a baking sheet with parchment paper and a light olive oil spray

  • Bottom Glaze:
  • 2 cups spelt flour
  • 1/4 cup flaxseed meal
  • 1 Tbsp baking powder
  • 1/3 cup virgin coconut oil
  • 3/4 cup warm water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon
  • 1 cup mashed sweet potato
  • 1/4 cup thick cornmeal
  • 2 Tbsp maple syrup
  • 1 Tbsp lemon juice
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Primal Protein Bar

Primal Protein Bar

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1.On a cookie sheet, toast nuts and shredded coconut until golden brown

  • 1/2 cup slivered almonds
  • 1/2 cup pecans
  • 1/4 cup unsweetened shredded coconut
  • (i don't like shredded coc so i got the fine shredded one)
  • 1/4 cup almond butter (although cashew, hazelnut, walnut and even pumpkin butters will work well too!)
  • 1/4 cup coconut oil (check your local health food store)
  • 1/4 cup almond meal (simply pulse approximately 1/4 cup of almonds until it creates a coarse flour)
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp of raw honey (although, this is really kind of optional because the egg will help hold the mixture together)
  • 1/2 cup unsweetened whey protein powder (or 60g)
  • 1 large egg
  • 1/2 teaspoon sea salt
  • 1/2 cup dried cranberries or blueberries
  • 1/4 cup unsweetened coconut to sprinkle on top
  • Note: I didn't add the 14 cup of unsweetened coconut on the top and it was still delicous I also didn't have dried fruit so I put dark chocolate chunks on half of it.
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PEPPERMINT CLOUD BROWNIES

PEPPERMINT CLOUD BROWNIES

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1. Heat oven to 350 degrees

  • 1/2 CUP BUTTER
  • 1/2 CUP COCOA
  • 2 OZ SEMISWEET CHOCOLATE
  • 3/4 CUP LIGHT BROWN SUGAR
  • 2/3 CUP CHOPPED PECANS
  • 1/2 CUP FLOUR
  • 2 EGGS LIGHTLY BEATEN
  • 1/3 CUP MILK
  • 1 TSP VANILLA
  • 1/4 TSP SALT
  • 1 1/2 CUPS TINY MARSHMALLOWS
  • 3 TBLSP CRUSHED PEPPERMINT STICKS
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Chocolate Peanut Butter Cup Layered Krispie Treats

Chocolate Peanut Butter Cup Layered Krispie Treats

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1. Place cereal into a large mixing bowl, set aside

  • 6 Cups rice krispie cereal
  • 1 large bag mini marshmallows
  • 1/4 Cup butter
  • 2 Cups creamy peanut butter
  • 50 mini Reeses Peanut Butter Cups, quartered
  • 1 1/2 Cups melted chocolate to drizzle
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Chocolate Covered Strawberry Biscotti

Chocolate Covered Strawberry Biscotti

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Preheat oven to 350F. Line a baking sheet with parchment paper

  • 2 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs, room temperature
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 2 cups freeze dried strawberries*
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Grilled Eggplant Salad

Grilled Eggplant Salad

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In Greece a robust dip is always accompanied by a basket of warmed or toasted pita bread

  • 2 lb (907 g) eggplant
  • 4 green onions, thinly sliced
  • 1/4 cup (50 mL) chopped fresh parsley
  • 1/4 cup (50 mL) chopped fresh coriander
  • 2 cloves of garlic, minced
  • 1/4 cup (50 mL) extra virgin olive oil
  • 2 tbsp (25 mL) lemon juice
  • 3/4 tsp (4 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/3 cup (75 mL) walnut halves, toasted (optional)
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Mexicali Chicken Stew

Mexicali Chicken Stew

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1. Place half of taco seasoning in small bowl

  • 1 package (1.25 oz) taco seasoning, divided
  • 12 oz boneless skinless chicken thighs
  • Nonstick cooking spray
  • 2 cans (14.5 oz each) stewed tomatoes with onions, celery and green peppers
  • 1 package (10 oz) frozen corn
  • 1 package (9 oz) frozen green beans
  • 4 cups tortilla chips
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Lemon Scones

Lemon Scones

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Preheat oven to 415 degrees

  • Scones
  • 2 ¾ cups plus 2 tablespoons unbleached
  • all-purpose flour
  • 4 tablespoons sugar
  • ¾ teaspoon sea salt
  • 1 tablespoon baking powder
  • ½ cup frozen butter, grated
  • 1 tablespoon lemon zest
  • 2 eggs
  • 1 tablespoon pure vanilla
  • ¼–½ cup milk
  • Glaze
  • ½ lemon, juiced
  • 2 –3 teaspoons lemon zest
  • enough powdered sugar to make a thin glaze
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Caramel Apple Oatmeal Cookies

Caramel Apple Oatmeal Cookies

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1. Preheat oven to 350°. 2

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 6 tablespoons unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 3/4 cup finely chopped dried apple slices
  • 3/4 cup caramel bits or 16 small soft caramel candies, chopped
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