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Recipes
Quinoa Dinner Rolls
By Bailey1_
Place the quinoa in a pot with one teaspoon of salt and one tablespoon honey, and cover with the 2 cups of water
- 1 cup quinoa
- 2 cups water
- 3 teaspoons salt
- 1 1/2 tablespoons active dried yeast
- 1 cup warm water
- 1/2 cup honey plus 1 tablespoon, divided
- 1 cup vegetable oil
- 2 eggs whites
- 2 cups whole wheat flour
- 4 cups bread flour
Banoffee Squares
By Bailey1_
1) Set condensed milk can in a medium saucepan with water to come ¾ of the way up
- 1 can (14 ounces) sweetened condensed milk, label removed
- 5 to 6 whole graham crackers
- 3 tablespoons butter, melted
- 3 tablespoons sugar, divided
- 2 medium bananas, sliced
- 1 cup chilled heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup semi- or bittersweet chocolate
- 1/2 cup Heath English Toffee Bits
Spicy Carrot Ginger Soup
By Bailey1_
Mix together all the spices and salt
- Spicy Carrot Ginger Soup photo by recipe author
- Servings: 6 - 8 servings
- Preparation Time: 20 - 30 minutes
- 2 teaspoons coriander - ground
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon Celtic salt ( or more to taste)
- 5 cups carrots - chopped
- 1 cup carrots - diced
- 1 cup celery - diced or chopped
- 1 tablespoon minced garlic
- 1/8 cup ginger - minced (1/4 cup, if you like it hot)
- 1/8 cup Gold Label Virgin coconut oil
- 1/3 cup honey & coconut vinegar combination
- 8 cups water
- shredded coconut as a garnish - optional
Goo Goo Clusters
By Bailey1_
Step 1: Line a muffin pan with 12 paper baking cups
- Chocolate Coating:
- Goo Goo Clusters Recipe
- photo by recipe author
- Preparation Time: 45 minutes
- Servings: 12
- 1/2 cup raw coconut oil
- 1/2 cup raw cocoa powder
- 1/4 cup maple syrup
- Coconut Marshmallow Layer:
- 1 cup dried coconut
- 1/4 cup maple syrup
- 2 tablespoons melted coconut oil
- 1/2 teaspoon vanilla
- pinch pink Himalayan salt
- Caramel Gooey Layer:
- 6 medjool dates (pits removed)
- 3 Tablespoons maple syrup
- 3 Tablespoons melted coconut oil
- 1 teaspoon vanilla
- pinch pink Himalayan sea salt
- Nut Layer:
- 1/2 cup rough chopped raw walnuts
Coconut Oil Espresso Oatmeal Cookies
By Bailey1_
Preheat the oven to 350 degrees ºF
- Servings: 22-25
- Preparation Time: 5 minutes
- 1 1/4 cups certified gluten-free rolled oats
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 teaspoons instant espresso powder
- 1/2 cup coconut oil, at room temperature
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon pure Mexican vanilla extract
- 1 cup unsweetened, finely shredded coconut
- 1/2 cup finely chopped dark chocolate
- 1/2 cup finely chopped pecans
Garlic Rubbed Roasted Cabbage Steaks
By Bailey1_
Preheat oven to 400F and spray a baking sheet with non-stick cooking spray
- 1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
- 1.5 tablespoons olive oil
- 2 to 3 large garlic cloves, smashed
- kosher salt
- freshly ground black pepper
- spray olive oil OR non-stick cooking spray
Sherry's German Turkey
By Bailey1_
Directions Preheat the oven to 350 degrees F (175 degrees C)
- 1 (18 pound) whole turkey, neck and giblets removed
- 1 medium onion, peeled
- 1 large carrot, peeled
- 1 stalk celery
- 1 apple, stem removed
- 1 orange
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon soul food seasoning
- 1 pound sliced smoked bacon
- 1 turkey sized oven bag
Quick Coconut Cream Pie
By Bailey1_
In a mixing bowl, beat pudding and milk on low speed for 2 minutes
- 1 (5 oz) package instant vanilla pudding mix
- 1-1/2 cups cold milk
- 1 (8 oz) thawed whipped topping
- 3/4 to 1 cup flaked coconut, toasted, divided
- 1 pastry shell, baked or graham cracker crust (8-9) inch.
Date Vanilla Almond Smoothie Recipe
By Bailey1_
Chop dates into small pieces
- Makes 2, 8 ounce servings
- 3 Medjool pitted dates
- 1 1/2 cups unsweetened vanilla almond milk
- 1/2 cup kale, washed and torn into pieces (optional)
Strawberry Chia Fluff
By Bailey1_
The coconut milk adds richness and creaminess, yet this still tastes like a light dessert, and one that is both...
- 2/3 cup (160 ml) full-fat coconut milk (the kind in the can)
- 2 cups (480 ml) sliced fresh or frozen strawberries
- 2 Tbsp (30 ml) whole chia seeds*
- 1/2 tsp (2.5 ml) pure almond extract (omit if sensitive)
- 1 tsp (5 ml) pure vanilla extract
- 1 Tbsp (15 ml) freshly squeezed lemon juice
- 15-25 drops plain or vanilla stevia, to taste