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Recipes
Mango-Raspberry-Coconut Crumble
By Bailey1_
Frozen organic fruit makes this incredibly easy, but you can also use fresh fruit when available
- FILLING
- 1 16-ounce package frozen organic mangoes
- 4 tablespoons unbleached all-purpose flour
- 4 tablespoons almond meal
- 3 cups frozen organic raspberries, thawed and drained
- 1/4 teaspoon almond extract
- Zest and juice from 2 limes
- TOPPING
- 2/3 cup unsweetened flaked coconut
- 1/2 cup almonds, coarsely chopped
- 4 tablespoons almond meal
- 5 tablespoons brown sugar
- 3 tablespoons almond oil
- 1 tablespoon coconut oil
Gingersnap Cookies
By Bailey1_
Directions Preheat oven to 350 degrees F (175 degrees C)
- 2 cups sifted all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar
Fat-Burning Chickpea Muffins
By Bailey1_
In a large bowl, mix all of the ingredients, except the poppy seeds, until you get a doughy consistency
- 1 can or 2 cups boiled chickpeas
- 2 grated carrots
- 2 tsp nutritional yeast
- 2 tsp poppy seeds
- 1 tsp olive oil
- Salt and pepper to taste
Toffee
By Bailey1_
I Place toasted pecans in the bottom of 8 x8 pyrex pan
- 1 cup butter
- 1 cup granulated sugar
- 3 tablespoons water
- 1 cup toasted pecans broken in pieces--Toast in 350 degree oven for about 10 minutes.
Chocolate Peppermint Pudding Pops
By Bailey1_
These pudding pops are like eating a York Peppermint Patty straight from the freezer
- Chocolate Coating:
- 1/2 cup raw cashews or macadamia nuts (60g)
- 2/3 cup milk of choice (160g)
- scant 1/8 tsp salt
- 2 tbsp sugar of choice or xylitol (24g)
- pinch pure stevia, or 1 extra tbsp sugar of choice
- 1 tsp pure vanilla extract
- just over 1/8 tsp pure peppermint extract
- 2 tbsp cacao or cocoa powder (10g)
- 2 tbsp coconut oil (20g)
- 1 tbsp pure maple syrup or agave (15g)
Crockpot Candy
By Bailey1_
Put ingredients into a 4 or 5-quart crockpot in EXACT order as listed
- 1 16 oz. jar roasted, unsalted peanuts
- 1 16 oz. jar roasted, salted peanuts
- 1 12 oz. package semi-sweet chocolate chips
- 1 bar (4 ozs.) german chocolate, broken into pieces
- 3 lbs. (two 24 oz. pkgs.) white almond bark, broken into pieces
Moroccan Lentil Soup – Phase 3
By Bailey1_
Combine onions, carrots, garlic, oil, cumin, cinnamon and pepper in a 5- to 6-quart slow cooker
- Like the most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can.
- 2 cups chopped onions
- 2 cups chopped carrots
- 4 cloves garlic, minced
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground pepper
- 6 cups vegetable broth or chicken broth
- 2 cups water
- 3 cups chopped cauliflower
- 1 3/4 cups lentils
- 1 28-ounce can fresh tomatoes
- 2 tablespoons tomato paste
- 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
- 2 tablespoons lemon juice
Cream Cheese Frosting
By Bailey1_
Cream butter, cream cheese and vanilla until well blended
- 1 package (3 oz) cream cheese (softened)
- 1/4 cup butter or margarine (softened)
- 1/2 teaspoon vanilla
- 2 cups powdered sugar
Paula Deen's House Seasoning
By Bailey1_
Mix together and store in an airtight container
- 1 cup salt
- 1/4 cup pepper
- 1/4 cup garlic powder
PB2
By Bailey1_
One serving ( 2 Tablespoons dry) of PB2: 45 calories, 1
- 3 Tablespoons PB2
- One small container Greek Yogurt
- Apple for dipping