Bailey1_'s profile page
Recipes
Almond Cookies
By Bailey1_
To toast almonds, preheat oven to 350 degrees
- 1 cup whole blanched almonds, toasted (see note, above)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 1 large whole egg, plus 1 large egg white
- 1 teaspoon finely grated orange zest
- 3/4 teaspoon almond extract (optional)
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Spam Sandwich Spread
By Bailey1_
Grandma Olson's cookbook
- 1 can Spam
- 1/3 pound Velveeta cheese
- 3 sweet pickles
- 4 Tablespoons salad dressing
CHEWY ALMOND COOKIES
By Bailey1_
Chewy Almond Cookies (makes about 20) Preheat oven to 350
- 2 cups blanched almond flour
- 1/3 cup honey
- 1/3 cup coconut oil, melted
- 1 tsp. almond extract
- 1/8 tsp. salt
- 1/4 tsp. baking soda
- for topping: about 1/4 cup slivered almonds
Wrapped Avocado Bites
By Bailey1_
Preheat oven to broil (500)
- 1 large avocado, peeled, pitted and diced into 12 large pieces
- 12 slices turkey bacon
- salt & pepper
Veggie Filled Healthy Meatloaf (Gluten Free/ Grain Free/ Paleo)
By Bailey1_
Preheat oven to 400 degrees
- 2 lbs. ground beef, chicken or turkey
- 2 eggs (or flax eggs 2 Tbsp ground flax mixed with 1/3 c water)
- 1 medium onion- diced
- 2 medium carrots or a sweet potato- shredded
- 1 small zucchini- shredded
- 2 garlic cloves- minced
- 3 tsp. spice mix
- 1/2-3/4 c. bbq sauce (depending on how much you like on your meatloaf)
Chocolate Fudgsicles
By Bailey1_
(makes 5-6 pops) Chocolate Fudgsicles Recipe: Combine all items in a blender (I used a Magic Bullet)
- 2 tbsp cocoa powder
- 1/2 cup canned full-fat coconut milk (see below link, for lower-cal ideas)
- 2 small, very-ripe bananas (200g)
- scant 1/16 tsp salt
- 1/2 tsp pure vanilla extract
- sweetener of choice, to taste (stevia, agave, etc.)
- optional: feel free to add peanut butter!
Individual Peach Cobbler Recipe
By Bailey1_
In a small saucepan, combine cornstarch and water until smooth; stir in peaches
- 1-1/2 teaspoons cornstarch
- 1 tablespoon cold water
- 1 can (8-1/2 ounces) sliced peaches, undrained
- 1/2 cup biscuit/baking mix
- 2 teaspoons sugar
- 2 tablespoons milk
- 1 tablespoon vegetable oil
- Vanilla ice cream
Full of Beans Salad
By Bailey1_
Combine all of the salad ingredients except parsley in a large bowl
- Vinaigrette:
- 1/2 pound green beans (stem ends removed), halved crosswise and blanched
- 1/2 pound yellow wax beans (stem ends removed), halved crosswise and blanched
- 4 scallions (white parts and 3-inches of green), thinly sliced
- 1 cup each (drained and rinsed) canned beans
- Dark-red kidney beans (choose a sugar-free brand)
- Black beans
- Garbanzo beans
- Sea salt and freshly ground black pepper to taste
- 2 Tbls. flat-leaf parsley, for garnish
- 3 Tbls. red-wine vinegar
- 2 tsp. Dijon mustard
- 1/4 tsp. stevia
- Sea salt and black pepper to taste
- 1/3 cup extra-virgin olive oil (for Phase 3; leave this out for Phase 1)
Pasta Fagioli*
By Bailey1_
Like Olive Garden!
- 1 cup chopped onion
- 1 Tablespoon olive oil
- 2 cans (15 oz. each) Italian-style stewed tomatoes, undrained.
- 3 cups chicken broth
- 2 cans white beans (kidney, cannellini or great northern
- 1/4 cup chopped Italian parsley
- 1 teaspoon dried basil
- 1/2 teaspoon cracked black pepper
- 4 oz. small pasta (Creamette rings are good)
- 1 1/2 pounds of hamburger
Pan-fried Chicken
By Bailey1_
A return to the way chicken should taste; this uncomplicated chicken is a great addition to salads, pastas, or pizz...
- 2 chicken breasts
- 4 T. flour
- Salt and pepper
- Olive oil