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Recipes
Chocolate Protein FroYo
By Bailey1_
Stir all ingredients until smooth
- 6 ounces nonfat plain Greek Yogurt
- 2 TB unsweetened baking cocoa
- Stevia to taste
Lemon Buttercream Frosting
By Bailey1_
Directions In medium bowl, mix powdered sugar and butter with spoon electric mixer on low speed
- 3 C. powdered sugar
- 1/3 C. butter or margarine, softened
- 1 to 2 Tbs. lemon juice
- 1/2 tsp. grated lemon peel
Pecan-Quinoa Breakfast Bowl
By Bailey1_
Bring milk to a boil in a medium saucepan
- 2 cups 1 percent low-fat milk
- 1 cup quinoa
- 1/3 cup dried cranberries or raisins
- 1 tablespoon butter
- 1/3 cup chopped toasted pecans
- 1 tablespoon honey or brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Chopped toasted pecans, warm milk, honey or brown sugar (optional)
Fast Light Lemon Mousse Recipe
By Bailey1_
In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth
- 3/4 cup sugar
- 1/2 cup cornstarch
- 3 cups fat-free milk
- 2/3 cup lemon juice
- 1-1/2 teaspoons grated lemon peel
- 1/4 teaspoon vanilla extract
- 2 cups reduced-fat whipped topping
- 3 drops yellow food coloring, optional
Baked Beans
By Bailey1_
Pressure cook for 30 Minutes
- 200 g Navy beans, dry
- 360 g
- Water
- 80 g
- Tomato paste
- 40 g
- Molasses
- 40 g
- Brown sugar
- 16 g
- Salt
- 16 g
- Garlic, clove
- 12 g
- Worcestershire sauce, Lea and Perrins®
- 8 g
- Mustard powder, Colman’s®
- 5 g
- Baking soda
- 1 g
- Black pepper, course ground
- 200 g
- Sweet onion, medium dice
- 240 g
- Bacon, 1.5 cm cubes
- 32 g
- Apple cider vinegar, Bragg®
Coconut Curry Chicken Soup:
By Bailey1_
*3 Tbs. red Thai curry paste (or more or less depending on your heat preference) Bring a large pot to a medium-hig...
- 3 Tbs. red Thai curry paste (or more or less depending on your heat preference)
- 2 (14 oz) cans coconut milk
- 1 cup chicken stock
- 1 tsp fish sauce
- 1 red bell pepper, sliced into 2-inch strips
- 1 cup snow peas
- 1 cup frozen peas
- 2 bundles vermicelli noodles
- 2 cups cooked shredded chicken
- 1/2 cup sliced scallions
- 1 sliced chile, for garnish (optional)
- juice of one lime
- coarse salt
Healthy Red Velvet Cupcakes
By Bailey1_
Preheat the oven to 350 F and line a muffin tin with 6 liners (or double the recipe for 12)
- 1/2 cup spelt or all-purpose flour (or Bob’s gf plus 1/4 tsp xanthan gum)(65g)
- 3 tbsp unsweetened cocoa powder (15g) (not Dutch)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup xylitol or sugar of choice (90g)
- handful mini chocolate chips, optional
- 1/4 cup mayo-style spread, such as Vegenaise (58g)
- 1 1/2 tsp pure vanilla extract
- 1/4 cup beet juice (60g)
- 2 tbsp water (30g)
- 1 tsp natural red food coloring, optional if you want them redder than the ones in the photos
Zesty Lime Poke Cake
By Bailey1_
Instructions Preheat oven to 350 degrees F
- 1 (18.25-ounce) package white cake mix
- 1 cup water
- 1/4 1/4
- cup vegetable oil
- 3 eggs
- 2 limes, zested, divided
- 1 (14-ounce) can sweetened condensed milk
- 1/2 1/2
- cup whipping cream
- 1/2 1/2
- cup lime juice
- 8 drops yellow food color
- 3 drops green food color
- 1 (12-ounce) container whipped vanilla frosting
Cheesy Coconut Flour Bacon Biscuits
By Bailey1_
reheat oven to 400 degrees ºF
- Servings: 9
- Preparation Time: 30 minutes
- 6 eggs
- 1/4 cup bacon grease or grass-fed butter/ghee (melted, and slightly cooled)
- 1 cup shredded cheese, sharp cheddar (preferably raw cheese)
- 1/4 teaspoon sea salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 cup + 2 tablespoons Tropical Traditions coconut flour
- 1 teaspoon baking powder
- Herb seasoning of your choice
- Optional: 4 slices crunchy bacon, crumbled
Gluten Free Pumpkin Bread & Muffins
By Bailey1_
Preheat oven to 350 ºF. In a large mixing bowl, combine dry ingredients
- Servings: 12
- Preparation Time: 1 hour
- 1/2 cup coconut flour
- 1 cup cashew meal or almond flour
- 2 tablespoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup butter/ghee or coconut oil, melted
- 6 eggs (room temp if using coconut oil)
- 3/4 cup organic pumpkin puree
- 1 tablespoon vanilla extract
- 1/2 cup grade B maple syrup or real honey
- 3/4 cup chocolate chips (optional)