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Recipes
Pumpkin French Toast P 1
By Bailey1_
Set out the bread for dipping
- 14 slices whole wheat sandwich bread
- 3 eggs
- 1/2 cup milk
- 3/4 cup canned pumpkin
- 1 tsp homemade pumpkin pie spice
- Butter and syrup for serving
- Fresh fruit or smoothie as side
Easy Peppermint Marshmallows
By Bailey1_
1 Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; dust with 1 tablespoon o...
- Butter for greasing
- 1/3 cup powdered sugar
- 2 1/2 tablespoons unflavored gelatin
- 1/2 cup cold water
- 1 1/2 cups granulated sugar
- 1 cup corn syrup
- 1/4 teaspoon salt
- 1/2 cup water
- 1 teaspoon pure peppermint extract
- 8 to10 drops red food color
Spicy Buffalo Cauliflower
By Bailey1_
Preheat oven to 450 degrees
- For the batter:
- 1 head cauliflower
- Dash of Hot Sauce
- 1/2 c. white rice flour
- 1/2 c. water
- Salt and pepper to taste
- For the Buffalo sauce:
- 1/4 c. Hot Sauce
- 1/4 c. canola oil
- Salt and pepper to taste
White Bean Salad with Roasted Red Pepper Dressing
By Bailey1_
Method: Put oil, lemon juice, garlic and peppers into a blender and process until smooth; transfer to a large bow...
- 4 to 6 6
- 1/4 1/4 1/4 cup olive oil
- 2 2 2 tablespoons lemon juice
- 3 3 3 cloves garlic
- 3 3 3 roasted red peppers, roughly chopped
- 1/2 1/2 1/2 cup crumbled feta cheese
- 1/2 1/2 1/2 cup finely chopped red onions
- 2 2 2 tablespoons chopped flat-leaf parsley
- 1/2 1/2 1/2 teaspoon chopped oregano
- 2 2 cans 2 (15-ounce) cans cannellini beans, rinsed well and drained
- to and pepper to taste
Crockpot Barbecue
By Bailey1_
Directions Cut the beef on a diagonal, across the grain into slices 1" wide
- 1 1/2 lb. boneless chuck steak, 1 1/2" thick
- 1 clove garlic, peeled and minced
- 1/4 C. wine vinegar
- 1 Tbs. brown sugar
- 1 tsp. paprika
- 2 Tbs. Worcestershire sauce
- 1/2 C. ketchup
- 1 tsp. salt
- 1 tsp. dry or prepared mustard
- 1/4 tsp. black pepper
Dried Beef Dip
By Bailey1_
2-1/2 to 3 cups dip. Iowa Beef Council
- 1 package (3 oz.) dried beef, finely chopped
- 1 package (8 oz.) regular or reduced fat cream cheese
- 1/2 cup reduced fat sour cream
- 2 Tablespoons chopped green onion
- 1/2 to 1 cup coarsely chopped dill pickles (not dill relish)
- 1/4 teaspoon pepper
Banana Protein Baked Oatmeal Cups
By Bailey1_
Complete breakfast on the go or a snack packed with protein and only 2 g of sugar
- 3/4 cup mashed overripe banana (1+1/2 large banana measured after mashing)
- 1/2 cup almond/soy/rice milk, unsweetened (I used almond)
- 1/4 cup applesauce, unsweetened
- 2 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1 +1/4 cup rolled oats (use gluten free for GF version)
- 1/2 cup vanilla plant-based protein powder (I used Sunwarrior)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Extra banana slices, for decorating
- Cooking spray (I use Misto)
Tahini oatmeal cookies
By Bailey1_
Makes 20 cookies (serving size is 2 cookies) Preheat the oven to 350 degrees Fahrenheit
- Phase 3
- Makes 20 cookies (serving size is 2 cookies)
- Prep time: 10 minutes
- Total time: 20 minutes
- 1/3 cup birch-based xylitol
- 10 tablespoons tahini
- 1/2 cup chopped nuts (Phase 3 permitted nuts)
- 1/2 teaspoons cinnamon
- 1/2 teaspoons nutmeg
- 1/8 teaspoons sea salt
- 1 cup gluten-free oatmeal
- 1/2 cup shredded unsweetened coconut
- 1 egg
Quinoa Chocolate Chip Cookies
By Bailey1_
In a small bowl, combine the peanut butter, applesauce, honey, vanilla and salt
- 1/2 cup natural peanut butter
- 2 tbsp applesauce
- 1/4 cup raw honey or agave
- 1 tbsp pure vanilla extract
- 1/2 tsp sea salt
- 1/3 cup almond flour
- 1 1/2 cups cooked quinoa (about 1/2 cup of uncooked quinoa) or 1/2 cup soaked quinoa
- 1/4 to 1/3 cup dark chocolate chips
White-Bean Soup with Peppers and Bacon
By Bailey1_
Note: This soup will freeze well for up to two months
- 1 1/2 cups dried navy beans
- 5 bacon slices
- 2 cups chopped red bell pepper
- 2 cups chopped onion
- 1 cup chopped carrot
- 1 teaspoon sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 4 garlic cloves, minced
- 3 (16-ounce) cans fat-free, less-sodium chicken broth
- 1/2 cup chopped fresh parsley