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Recipes
Pumpkin Nut Butter Cups
By Bailey1_
Prepare the pumpkin filling: 1
- For the pumpkin filling:
- Servings: 10 -12
- Preparation Time: 30 minutes
- 3/4 cups homemade almond butter
- 2 tablespoons organic maple syrup
- 2 tablespoons organic coconut oil
- 1 cup organic pumpkin puree
- 1 1/4 teaspoon organic nutmeg
- 1/2 teaspoon organic vanilla extract
- 2 teaspoons organic ginger
- For the chocolate topping:
- 1/2 cup organic raw cacao (or cocoa) powder
- 2 tablespoons organic maple syrup
- 1/2 cup organic coconut oil
D-Burn Smoothie
By Bailey1_
The ingredients in this smoothie will help relieve bloating, heartburn and indigestion
- 1/4 cup raw pumpkin seeds
- 1 lemon, peeled
- 1 tsp chia seeds
- 1/2 green apple, cored
- 1/2 cup packed fresh basil leaves
- 1/2 cucumber
- 1 cup water
- 3/4 cup ice
Zucchini Pasta
By Bailey1_
Add lentils and 2 cups of water to a medium pot
- 1 cup dried french lentils
- 2 cups water
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2-15 oz cans organic tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 medium zucchini, spiralized into pasta
- salt and black pepper to taste
Healthy Tomato Sauce
By Bailey1_
This sauce tastes great over pasta, fish, or grilled chicken
- 2 tablespoons olive oil
- 1/2 medium red onion, minced
- 4 cloves garlic, minced
- 14 ounces (1 can) diced tomatoes in juice
- 3 tablespoons dry red wine
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried basil, crumbled
- Coarse salt, to taste
Wild Rice In A Rice Cooker
By Bailey1_
Add chicken stock or water, wild rice, and salt to taste
- 3-1/2 cups chicken stock or water
- 1 cup wild rice
Gluten Free Oatmeal Scotchies
By Bailey1_
1. Preheat the oven to 350 degrees ºF
- Gluten Free Oatmeal Scotchies Recipe
- photo by recipe author
- Servings: 2 dozen
- Preparation Time: 20 minutes
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup almond meal*
- 1/3 cup rice flour
- 1 1/4 tablespoons tapioca starch
- 2 tablespoons potato starch flour
- 1 1/2 cups gluten free oats
- 3/4 cup butterscotch chips
- 1 cup organic whole sugar
- 1/4 cup butter, softened
- 1/4 cup coconut oil
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons water
Almond Flour Bread
By Bailey1_
Preheat the oven to 350 degrees
- Ingredients:
- Serves: 10-12 slices
- 1/4 cup coconut flour
- 1 1/2 cups #almond flour
- 1/4 cup ground flaxseed (golden flax makes a pretty bread)
- 1 1/2 tsp. #baking soda
- 1/4 tsp. sea salt
- 1 tsp. pure stevia extract (I like NuNaturals)
- 4 whole eggs
- 1/4 cup melted coconut oil or butter
- 2 tsp. #apple cider vinegar
Peanut Butter Cup Pie
By Bailey1_
Blend first 5 ingredients until smooth
- 1 1/2 cups peanut butter, or allergy-friendly alternative (345g)
- 2 cups plain or vanilla yogurt (I used 3 containers SoDelicious coconutmilk yogurt) (480g)
- pure stevia to taste, or 1/3 cup powdered sugar
- 1/8 tsp salt
- 2 tsp pure vanilla extract
- Prepared pie crust or Healthy Chocolate Pie Crust
- 2 tbsp cocoa powder (10g)
- 2 tbsp pure maple syrup, agave, or honey (strict vegans don’t use honey) (30g)
- 2 tbsp melted virgin coconut oil (Alternatively, you can simply top the pie with melted chocolate chips.)(20g)
Cherry Tomato Fritatta
By Bailey1_
Preheat oven's broiler to high
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup diced zucchini
- 4 eggs, whole
- 1/2 cup egg whites
- 1/4 cup skim milk
- 2 tbsp fresh parsley or basil, chopped
- 1 cup cherry tomatoes, halved
- sea salt, to taste
- pepper, to taste
Peppermint Whipped Cream
By Bailey1_
Unwrap your candy canes and place them in a blender or food processor
- 6 red and white peppermint candy canes or 24 red and white mini peppermint candy canes
- 2 cups of whipping cream