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Recipes
Creamy Coconut Avocado Smoothie Recipe (dairy free, Autoimmune Friendly)
By Bailey1_
In a high-powered blender (I LOVE my Vitamix!), combine avocado, coconut milk tonic, and coconut water until smooth
- 1 ripe avocado
- 1 cup full-fat coconut milk
- 1/2 cup coconut water (Taste Nirvana is may favorite)
- 1 large handful greens (spinach, lettuce, chard, etc.)
- 2-4 sprigs parsley (stem and all)
- 1 tbsp. grass-fed gelatin
- 5-10 drops stevia (or, you can omit if you're going completely sweet-free)
- ice
Shredded Brisket with Chipotle Dressing
By Bailey1_
Shopping note: Make sure to get a fresh brisket, not the prepackaged kind swimming in brine
- For Phase 2:
- Serves 16
- This recipe is suitable for all phases of the Fast Metabolism Diet.
- Prep time: 25 minutes
- Cooking time: 5 to 10 hours (slow cooker)
- For the brisket
- 4 pounds beef brisket
- 1 large yellow onion, chopped
- 10 black peppercorns
- 4 dried bay leaves
- 3 medium cloves garlic, crushed
- 2 Serrano chiles, coarsely chopped (or 1 jalapeño)
- 1 tsp. sea salt
- For the chipotle dressing
- 2 to 4 dried chipotle peppers (depending how spicy you like it)
- 1/4 cup fresh lime juice
- 1/4 cup red wine vinegar
- 2 medium cloves garlic, chopped
- 2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- Toppings
- Shredded lettuce, diced jicama, fresh cilantro, chopped fresh or pickled jalapeños, pickled red onions
- For other phases:
- You can add a suitable wrap, and other toppings like avocado or guacamole (Phase 3) or chopped tomatoes (Phase 1 or Phase 3)
Egg and Cheese Breakfast Burrito
By Bailey1_
Line a 2-cup,cereal bowl with a paper towel
- 1 flour tortilla (6-inch)
- 1 egg
- 1 Tablespoon shredded Mexican cheese blend
- 1 Tablespoon salsa
Pulled Pork Sandwiches (slow cooker)
By Bailey1_
A simple slow cooker recipe that produces pork so tender it melts in your mouth
- 3-1/2 lb (1.75 kg) Homegrown Ontario pork shoulder blade roast
- 1/2 tsp (2 mL) each, salt and pepper
- 2 tbsp (30 mL) canola oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tbsp (30 mL) chili powder
- 2 tsp ground coriander
- 3 bay leaves
- 1/4 cup (50 mL) tomato paste
- 1 14 oz (425 g) can tomato sauce
- 2 tbsp (30 mL) packed brown sugar
- 2 tbsp (30 mL) Worcestershire sauce
- 2 tbsp (30 mL) cider vinegar
- 2 green onions, thinly sliced
Almond Butter Congo Bars
By Bailey1_
1. Preheat oven to 350 degrees
- 1/4 cup coconut oil
- 1/3 cup honey
- 1/4 cup almond butter
- 1 egg
- 1/2 tsp. vanilla
- 1 1/4 cups almond flour
- 1/2 tsp. baking powder
- 1/8 tsp. baking soda
- 1/2 tsp. salt
- 1/4 – 1/2 cup chocolate chips
Creamy Vegetable Soup
By Bailey1_
W
- 1 (16 oz.) package frozen broccoli, corn, and red peppers
- 3 cups frozen potatoes O'Brien with onions and peppers
- 1 (14 on can fat-free, less-sodium chicken broth or vegetable broth
- 1 cup fat-free half-and-half or evaporated fat-free milk
- 1/2 (8 oz.0 block light processed cheese, cubed (such as Velveeta Light)
- 1/4 teaspoon pepper
Massaged Kale Salad
By Bailey1_
Massaging kale only requires a few ingredients that you probably already have on hand
- 1 large bunch curly kale, de-stemmed and torn or chopped into pieces
- 1/4 teaspoon fine sea salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Any desired toppings
Pimento Cheese Spread*
By Bailey1_
Good on crackers. This can be varied by adding oliver or chopped onions
- 1 pound soft cheese (Velveeta)
- 1 cup mayonnaise
- 1/2 cup finely chopped sweet or dill pickle
- 1 (4oz jar) chopped or mashed pimento
Cranberry Salad
By Bailey1_
Combine cranberries and sugar, set overnight: Prepare jello
- 1 cup ground fresh cranberries
- 1/2 cup sugar
- 1 small package cherry jello
- 1/2 cup chopped apple
- 1/2 cup chopped celery
- 1/2 cup chopped nuts
Fibre-Rich Detox Bean Salad
By Bailey1_
Whisk extra virgin olive oil, lime juice, cumin, cayenne and sea salt in a bowl until blended
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) chickpeas , drained and rinsed
- 1 red pepper, diced
- 3 carrots, diced
- 3 celery ribs, diced
- 1/2 red onion, diced
- 1/3 cup fresh cilantro, chopped
- 1/4 cup extra virgin olive oil
- 3 limes, for juice
- 1 teaspoon ground cumin
- to taste cayenne pepper
- to taste sea salt