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Recipes
Salmon Croquettes
By Bailey1_
Mr
- 1 can (14-3/4 oz) pink salmon, drained, bones removed, and flaked.
- 1 egg
- 2 Tablespoons yellow mustard
- 3/4 cup herb-seasoned stuffing mix
- 1/2 cup flour
- 1/4 cup vegetable oil
Crunchy ChickPeas
By Bailey1_
Preheat oven to 400 degrees
- One 15-oz. can chickpeas/garbanzo beans, drained and rinsed
- 1/4 tsp. extra-virgin olive oil
- 1/4 tsp. salt
- Optional spices: chili powder, garlic powder, onion powder
Hot Caramel Sauce
By Bailey1_
Makes 1-3/4 cups
- 1-1/2 cups sugar
- 1/2 up light corn syrup
- 6 tablespoons butter
- 1 cup light cream
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
Seasoned Adzuki Beans
By Bailey1_
Adzuki beans (aka aduki beans) are small red beans that are most typically used in Japanese cooking
- 4 cups dried aduki beans (or pinto or another type of beans)
- 4 slices preservative-free bacon, sliced into 1 inch pieces- optional; bacon lends a nice smoky saltiness but you can leave out for vegetarian beans
- 1 teaspoon course sea salt or to taste
- 1 teaspoon black pepper or to taste
- 1 teaspoon garlic powder or to taste
- 1 teaspoon chili powder or to taste
Chocolate Chai Oatmeal
By Bailey1_
If using the microwave: heat the water and milk, then add the teabags and let sit for no less than 15 minutes
- (serves 1)
- 1/2 cup rolled oats (40g)
- 1 cup water or milk of choice (240g)
- 1/2 cup milk of choice (120g)
- 2 chai tea bags (decaf or regular)
- 1/4 tsp salt
- 2 tsp cocoa powder (4g)
- sweetener of choice, to taste
- 1/2 tsp pure vanilla extract (2g)
- 1/2 tbsp melted coconut oil or peanut butter (optional, but much richer if added)
- mini chocolate chips, optional
Holiday Biscotti with Cranberries and Pistachios
By Bailey1_
Preheat oven to 325°F. Line 3 large baking sheets with parchment paper
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon grated lemon peel
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon whole aniseed
- 1 cup dried sweetened cranberries
- 3/4 cup shelled natural unsalted pistachios
- 6 ounces imported white chocolate, chopped
Chunky Beef Stew
By Bailey1_
1. Over medium-high heat, lightly coat a 4-quart pot with cooking spray; add beef
- Makes: 5 servings
- Prep time: 25 minutes
- Cook time: 25 minutes
- Ingredients
- Nonstick cooking spray
- 3/4 pound boneless beef sirloin steak, cut into 1-inch cubes
- 3/4 pound tiny new potatoes, halved
- 1 package (9 ounces) frozen cut green beans (2 cups)
- 4 carrots, peeled and cut into 1-inch pieces
- 1 onion, cut into thin wedges
- 1 can (14 ounces) low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons dried Italian seasoning
- 1/4 teaspoon black pepper
- 3 cans (8 ounces each) no-salt-added tomato sauce
Sesame Chicken
By Bailey1_
Preheat the oven to 400 degrees
- 1.5 pounds boneless, skinless chicken breasts, cut into pieces
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp whole wheat flour flour
- 1 tbsp toasted sesame oil
- 1/2 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 1 tbsp white vinegar
- 1/2 cup low-sodium chicken stock
- 1 tbsp sesame seeds
- 1 tbsp black sesame seeds (you can also use all regular)
Crispy Fried Tomatoes
By Bailey1_
Heat coconut oil in a skillet over medium heat
- 2 tomatoes
- 2 eggs
- 2 cups coconut flour
- coconut oil
- salt and pepper, to taste
I-Burn: Harvest Minestrone with Kale
By Bailey1_
the I-Burn will nourish and restore the organs and systems that manage toxin removal in the body: the kidneys, lymp...
- 1/4 cup plus 2 tablespoons olive oil
- 3 carrots, medium diced
- 2 celery stalks, medium diced
- 1 red onion, medium diced
- 3 cloves garlic, finely chopped
- Pinch of crushed red pepper flakes
- 2 cups fresh zucchini, medium diced (about 1 medium or 2 small)
- 2 cups green beans, cut in 1-inch pieces
- 4 cups low-sodium vegetable broth
- 28-ounce can diced tomatoes with juice
- 15-ounce can kidney beans, drained and rinsed
- 15-ounce can black beans, drained and rinsed
- 2 cups slightly packed chopped fresh kale, tough stems removed
- Sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley