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Recipes
Coconut Bars
By Bailey1_
Place your nuts in a food processor and run it until you get a pretty fine texture
- Servings: 10-12 (depending on how you cut them)
- Preparation Time: 10 minutes
- 2 cups nuts
- 20 pitted dates (you'll find these in the dried fruit section of your grocery store)
- 3/4 cup dried, unsweetened coconut
- 2-3 teaspoons coconut oil
Lime Cilantro Hummus Recipe
By Bailey1_
In a food processor, combine garbanzo beans, cilantro, lime juice, water, oil, garlic, lime peel, garlic salt and c...
- 2 cans (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 cup coarsely chopped cilantro leaves
- 1/2 cup lime juice
- 1/4 cup water
- 3 tablespoons olive oil
- 4 garlic cloves, halved
- 1-1/2 teaspoons grated lime peel
- 1 teaspoon garlic salt
- 1/2 teaspoon cayenne pepper
- Assorted fresh vegetables or crackers
Orange Julius Drink
By Bailey1_
Variations: use one-half package Carnation Instant Breakfast Drink
- 1 cup fresh orange juice
- 1/2 cup non-fat dry milk powder
- 2 tablespoons sugar, or less
- Few drops vanilla
- 1/2 cup chopped ice
Quinoa and Beet Salad
By Bailey1_
1. In a pot with a steamer basket, steam the beets until tender, about 12 minutes
- 6 small golden beets, peeled and cut into 1/2-inch wedges
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar plus additional to taste
- 1 clove garlic, smashed
- 1/2 teaspoon kosher salt plus pinch and additional to taste
- 1/4 teaspoon sugar
- 2 cups water
- 1 1/2 cups quinoa, rinsed and drained
- 2 tablespoons pine nuts
- 2 cups baby arugula
- 2 ounces crumbled ricotta salata or feta
- Freshly ground black pepper
Pinto Bean Salad
By Bailey1_
Toss together and store in fridge
- Pinto Beans 2 pounds of pinto beans, cooked
- (1 whole onion, chopped
- 1 tablespoon paprika,
- 1 tablespoon garlic powder
- 1/2 pound bacon, cooked till crisp, drained on paper towel
- 1 tsp (touch) of cumin
- Salt/pepper
Oven Baked Chicken Fajitas
By Bailey1_
Preheat the oven to 400 degrees
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 Tbsp vegetable oil
- 2 tsp chili powder
- 2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1 (15 oz) can diced tomatoes with green chilies
- 1 medium onion, sliced
- 1 large bell pepper, seeded and sliced (I use half a green and half a red)
- 12 flour tortillas
- Toppings such as cheese, sour cream, and guacamole – if desired
Phase 2 Chicken and Veggie Soup
By Bailey1_
If you are doing the Fast Metabolism Diet program, it is no secret that Phase 2 is KILLER
- Serves 6-8 people
- 1 whole chicken or chicken parts, skin removed (I just used 4 big boneless skinless chicken breasts)
- 1 cup chopped onion
- 6-8 garlic cloves, minced
- 8 cups chicken broth
- 8 cups chopped fresh or frozen veggies (Anything can go into this soup. I used kale, spinach, celery, chives, mushrooms, squash, and zucchini. Broccoli, cabbage, leeks, and asparagus would be good too.)
- 1 Tbs parsley or cilantro
- 1 tsp rosemary
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf
- sea salt and pepper to taste
Blueberry Cucumber Smoothie
By Bailey1_
Power up your smoothie and your day with some nutritious and delicious fruits
- 2 large garden cucumbers, peeled, seeded, and cut into chunks, about 2 cups
- 1 cup low-fat vanilla yogurt
- 1 cup frozen blueberries
- 1 to 2 tablespoon honey or agave nectar
- 1 tablespoons lemon juice
Lemon-Buttermilk Pound Cake
By Bailey1_
— separating the eggs. Beating the whites gives the cakes a texture reminiscent of angel food cake, while the yol...
- 2 3/4 cups (11 ounces) cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup buttermilk
- 2 tablespoons grated lemon zest plus 3 tablespoons juice (from 2 lemons)
- 5 large eggs, separated
- 2 cups (14 ounces) plus 3 tablespoons white sugar
- 12 tablespoons salted butter, room temperature
Easy Microwave Lemon Curd
By Bailey1_
Ah, lemon curd - creamy, tangy, wonderful spread on scones and toast and muffins, superb used as doughnut and pie f...
- 1 cup freshly squeezed lemon juice
- 1 cup sugar
- 1/2 cup (8 tablespoons) butter, melted
- 2 large eggs