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Recipes
Meatballs with Mushroom and Spinach Gravy
By Bailey1_
1. Place the beef in a large mixing bowl, pushing it to one side
- 12 ounces 96% lean ground beef (such as Laura’s Lean)
- 1 cup finely chopped puffed brown rice (such as Arrowhead Mills)
- 4 cups unsalted beef stock (such as Kitchen Basics)
- Salt
- Freshly ground black pepper
- Olive oil cooking spray
- 4 cups sliced cremini mushrooms
- 1 cup thinly sliced onion
- 8 cups washed spinach
- 2 tablespoons arrowroot, dissolved in 2 teaspoons of the stock
- 1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater
IMPOSSIBLE COCONUT PIE~~
By Bailey1_
All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with fil...
- 2 cups milk
- 1 cup shredded coconut
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 8 Tablespoon butter
- 3/4 cup sugar
- 1/4 teaspoon ground nutmeg
Kale Slaw with Red Cabbage & Carrots – Shutterbean
By Bailey1_
The crispy crunchy kale & cabbage shreds tasted amazing with the roasted cashew pieces and hemp seeds
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon apple-cider vinegar
- Coarse salt and pepper
- 3 cups mixed shredded kale and red cabbage
- 1 carrot, peeled and julienned
- 1 apple, chopped
- 1/4 cup fresh parsley leaves
- 2 tablespoons diced red onion
- 1/4 cup chopped roasted cashews
- 2 tablespoons hemp seeds
- lime juice
- 1/2 avocado (optional)
Pumpkin Muffins
By Bailey1_
Preheat the oven to 375 degrees F
- Phase 1
- Prep Time: 15 minutes
- Total Time: 30 to 35 minutes
- Serves: 12
- 1 3/4 cups gluten-free quinoa or brown rice baking flour
- 3/4 cup birch xylitol
- 2 Tbls. arrowroot powder
- 2 tsp. corn-free baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 3/4 cup canned pumpkin
- 1/2 cup rice milk
- 4 large egg whites
- 2 tsp. vanilla extract
- 2 Tbls. finely chopped ginger
Slow Cooker Bean and Bacon Soup
By Bailey1_
Fry bacon until crisp or in the microwave
- 4 slices bacon
- 2-3 large carrots, peeled & chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- salt & pepper to taste
- 1 bay leaf
- 3 cans white beans (such as Great Northern), drained & rinsed
- 4 cups chicken broth
- 1 T. dried parsley
Katharine Hepburn’s Brownies
By Bailey1_
Preheat oven to 325F. Butter and flour an 8-inch square pan
- 1/2 cup (1 stick) butter
- 2 (1-ounce) squares unsweetened chocolate
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped walnuts (optional)
Chocolate Clay
By Bailey1_
Mix syrup into melted Chocolate and kneed
- 10 oz. melting wafers
- 1/3 cup white syrup
Tennessee Steak Crock Pot Soup
By Bailey1_
Directions Place butter in a crock pot and allow to melt without browning
- 1 stick butter
- 1/2 C. all-purpose flour
- 4 (10 oz.) cans beef consommé
- 1/2 C. diced fresh carrots
- 1/2 C. diced fresh celery
- 1/2 C. diced fresh onions
- 1 8-oz. can tomatoes, chopped
- 1/2 tsp. ground black pepper
- 1 1/2 tsp. Worcestershire sauce
- 2 beef bouillon cubes
- 1/2 tsp. Accent
- 1 10-oz. pkg. frozen mixed vegetables
- 1 lb. ground steak, browned and drained
Paleo Pumpkin Honey Butter
By Bailey1_
Use it as a topping on ice cream! How about a Pumpkin Honey Milkshake, or luscious Pumpkin Honey Caramel Chai? Itâ€...
- 1 cup cooked pumpkin puree (200 g)
- 1/3 cup coconut butter (75 g)
- 2 tablespoons coconut oil (or grass-fed butter)
- 1 teaspoon cinnamon or pumpkin pie spice
- 1 1/2 tablespoons raw honey to taste. Or a zero-glycemic alternative such as 2 tablespoons Just Like Sugar Table Top natural chicory root sweetener, or 1 teaspoon PureLo Lo Han Sweetener by Swanson.
- 1/4 teaspoon unprocessed salt
Adzuki Bean Rice Burgers with Pineapple Salsa
By Bailey1_
MAKES 4 BURGERS 1 Place adzuki beans, tomato paste, garlic, mustard, cumin, ¼ teaspoon salt and black pepper in...
- 3 cups cooked or canned adzuki beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 garlic cloves, chopped
- 2 teaspoons Dijon mustard
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 cup cooked brown rice
- 1 cup shredded carrot
- 1/3 cup ground flaxseed\
- Oil, for pan
- Pineapple Salsa
- 1 small avocado, diced
- 1 cup diced pineapple
- 1 small red bell pepper, diced
- 1 scallion (green onion), thinly sliced
- 1 jalapeno or serrano pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1/2 lime
- 4 gluten-free buns, optional