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Recipes
Cheddar Bacon Chicken Tenders
By Bailey1_
Heat oven to 400°F. Spray large cookie sheet with cooking spray
- 1 egg
- 1/2 cup Progresso® plain panko crispy bread crumbs
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1 package or jar (3 oz) cooked real bacon bits or pieces
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- Chive and onion sour cream potato topper, if desired
Dr. Joel Fuhrman's Never-Get-Sick Chocolate Cake
By Bailey1_
Preheat oven to 350°F. Mix flour, baking powder and baking soda in a small bowl
- Serves 12
- Cake
- 1 2/3 cups whole-wheat pastry flour
- 1 tsp baking powder
- 3 tsp baking soda
- 3 1/2 cups pitted dates, divided
- 1 cup pineapple chunks in own juice, drained
- 1 banana
- 1 cup unsweetened applesauce
- 1 cup raw beets, shredded
- 3/4 cup raw carrots, shredded
- 1/2 cup raw zucchini, shredded
- 3 tbsp natural, nonalkalized cocoa powder
- 1/2 cup currants
- 1 cup chopped walnuts
- 1 1/2 cups water
- 2 tsp vanilla extract
- Chocolate Nut Icing
- 1 cup raw macademia nuts and/or raw cashews
- 1 cup vanilla soy, hemp or almond milk
- 2/3 cup pitted dates
- 1/3 cup brazil nuts or hazelnuts
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
Chocolate Peanut Butter Protein Cups
By Bailey1_
In a small bowl, combine vanilla protein and PB2
- 3/4 cup Ghiradelli 60% cacao bittersweet chocolate chips
- 2 tbsp vanilla protein
- 3 tbsp peanut butter (I used Simply Jif)
- 1/4 cup PB2
- 1/4 cup unsweetened vanilla almond milk
Friendly Mac 'n' Cheese
By Bailey1_
Phase 3, Makes about 8 1/2-cup servings Preheat oven to 350 degrees Boil 12 ounces quinoa pasta (such as Eden Org...
- For the sauce:
- 12 ounces quinoa pasta
- 4 Tbls. olive oil
- 4 Tbls. nut flour (any kind)
- 2 1/2 cups almond milk
- 1 Tbls. tahini
- 2 heaping Tbls. nutritional yeast
- 1/2 tsp. Dijon mustard (choose a sugar-free brand)
- 1 to 2 tsp. lemon juice
- 1/2 tsp. sea salt
- 3 Tbls. vegetable broth
- 1/4 tsp. nutmeg
- Dash onion powder
- Dash garlic powder
- Fresh ground pepper
- 1/4 tsp. turmeric (optional, for color)
- Sprouted grain bread crumbs
- Dried basil
Roasted Mushroom Ragout with Cannellini Beans and Artichoke Hearts
By Bailey1_
Preheat the oven to 400° F
- 2 tablespoons olive oil, plus more for finishing the dish
- 1/2 small yellow onion, finely chopped (yielding about 1/2 cup)
- 2 small garlic cloves, minced
- 1/4 teaspoon red pepper flakes, or to taste
- One 14 1/2-ounce diced tomatoes (fire-roasted works well here)
- 12 large button or crimini mushrooms, cleaned, trimmed, and sliced 1/4-inch thick (yielding 4 to 5 cups)
- 2 cups cooked cannellini beans (or one 15-ounce can, drained and rinsed)
- One 15-ounce can artichoke hearts, drained and roughly chopped
- Kosher salt, to taste
- Red wine or sherry vinegar, to taste
- 1/4 cup chopped parsley
Gluten Free Cinnamon Sugar Waffles
By Bailey1_
Combine all dry ingredients in a mixing bowl
- 1/4 cup brown rice flour (35g)
- 2 tbsp buckwheat flour (18g)
- 2 tbsp arrowroot starch (16g)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/16 tsp pure stevia, or 2 tbsp liquid sweetener (such as pure maple syrup)
- 1/4 cup plus 3 tbsp applesauce
- 2 tsp oil OR 1 tbsp more applesauce
- 1 tbsp milk of choice (increase to 3 tbsp if using stevia version)
- 1 tsp pure vanilla extract
Beet Chips
By Bailey1_
Preheat oven to 350 degrees, with racks in upper and lower thirds
- 2 medium beets
- 1 teaspoon extra-virgin olive oil
Bieler's Healing Detox Broth | The Dr. Oz Show
By Bailey1_
Addiction Yield: 1. Boil one cup of water in stock pot
- 1 cup water
- 2 cups string beans
- 3 stalks of large chopped celery
- 3 whole large chopped zucchinis
- 1 T. virgin organic coconut oil
- 1 handful of parsley
Chicken and Dropped Dumplings
By Bailey1_
Recipe courtesy Alton Brown, 2010
- 5 to 5 1/2 pound stewing hen giblets removed
- 3 1/2 teaspoons kosher salt, divided
- 7 to 9 cups water
- 3 tablespoons unsalted butter
- 2 3/4 ounces all-purpose flour
- 2 large eggs, at room temperature
- Freshly ground black pepper
Ground Beef and Cabbage
By Bailey1_
Directions In a large pot place cabbage and can of tomatoes, onions, seasonings and begin to cook over low heat
- 1 lb Lean Ground Beef
- 1 Large Head of Green Cabbage cut in to small pieces (not grated, just small)
- 1 Med. Onion Halved and Sliced Thin
- 1 Tbs. Italian Seasoning
- 1 Can of Diced Tomatoes with juice
- Salt and Pepper