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Recipes
Crockpot Berry Cobbler
By Bailey1_
Directions In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix
- Topping:
- 1 10-oz. bag frozen strawberries
- 1 10-oz. bag frozen blackberries
- 1 10-oz. bag frozen raspberries
- 1 C. sugar, or to taste
- 1/2 C. baking mix (i.e. Bisquick)
- 2 1/4 C. baking mix (i.e. Bisquick)
- 1/2 C. sugar, divided
- 4 Tbs. butter, melted
- 1/2 C. milk
- 2 tsp. ground cinnamon
Jam in 60 seconds
By Bailey1_
Fresh Berry Jam in 60 seconds
- 1 cup of your favorite berries
- 1 Tablespoon chia seeds
- 1 teaspoon honey
Coconut Butter Cacao Nib Bars
By Bailey1_
Using a high-speed blender, blend down 2 cups of unsweetened coconut shreds by slowly increasing the speed from 1 ...
- 16 oz Unsweetened Coconut Shreds
- 1-2 Tbs Raw Cacao Nibs
Cucumber Salad
By Bailey1_
Directions Thinly slice cucumbers and onion
- 2 med. cucumbers
- 1 onion
- 1/3 C. cider vinegar
- 1/3 C. water
- 2 Tbs. sugar
- 1/2 tsp. salt
- 1/8 tsp. pepper
Baked Oatmeal Bites
By Bailey1_
Directions 1. Preheat oven to 350 degrees
- 2 1/2 cup rolled oats (you can substitute gluten-free oats)
- 1 cup almond milk or milk of choice
- 1 cup apple sauce
- 1/2 cup wheat germ (optional; skip if making gluten-free)
- 1/2 cup shredded, unsweetened coconut, plus more to top (optional)
- 2 tablespoons maple syrup
- 2 tablespoons melted & cooled coconut oil or neutral oil such as grapeseed
- 2 tablespoons chia seeds (you can substitute a whisked egg; see note in post)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional; if you love cinnamon, add up to 1/2 teaspoon total)
Crunchy Radish-Cauliflower Salad
By Bailey1_
W
- 1 large head Bibb lettuce, chopped
- 1 (6-oz.) package radishes, sliced
- 1 cup small cauliflower florets
- 1 (15 oz.) can Great Northern beans, rinsed and drained
- 1/3 cup fat-free vinaigrette
Barley and Beef Soup
By Bailey1_
Marcia Whyte Smart, Cooking Light MARCH 2009
- Cooking spray
- 2 cups chopped onion (about 1 large)
- 1 pound chuck steak, trimmed and cut into 1/2-inch cubes
- 1 1/2 cups chopped peeled carrot (about 4)
- 1 cup chopped celery (about 4 stalks)
- 5 garlic cloves, minced
- 1 cup uncooked pearl barley
- 5 cups fat-free, less-sodium beef broth
- 2 cups water
- 1/2 cup no-salt-added tomato puree
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
Key Lime Pudding Recipe
By Bailey1_
Put all the ingredients in a blender and puree until frothy
- Makes 4 1/2-cup puddings
- 3 tablespoons light agave nectar
- 1 lemon, juiced
- 1 lime, juiced
- 1 medium ripe avocado, peeled and pitted
- 1 small ripe banana, chopped
Broccoli Cheese Soup
By Bailey1_
1 cup = 19 g
- 1 can (10-3/4 oz.) reduced fat and sodium condensed cream of celery soup
- 1 can (10-3/4 oz.) reduced fat and sodium, cream of chicken soup
- 3 cups fat-free milk
- 1 Tablespoon dried minced onion
- 1 teaspoon dried parsley fakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 3 cups chopped broccoli, thawed
- 1 can (14-1/2 oz.) sliced potatoes, drained
- 1/2 cup shredded reduced-fat cheddar cheese
Blender Bread
By Bailey1_
Wet Ingredients: Preheat oven to 350º F
- Wet Ingredients:
- 3 large eggs at room temperature 165g out of the shell
- 1 1/4 cups (230 g) raw organic whole grain. I used half rye berries and half untoasted buckwheat groats, soaked 8 - 20 hours (overnight), well drained
- 3 tablespoons unfiltered apple cider vinegar
- 6 tablespoons olive or coconut oil melted but not hot
- 1 1/2 teaspoons unprocessed salt
- 2 tablespoons raw honey
- Dry Ingredients:
- 1 teaspoon baking soda
- 1 1/2 tablespoons fennel seed, coarsely ground
- 1/2 cup (168 g) whole chia seeds. For a darker bread use black chia seeds.
- 2/3 cup whole pumpkin seeds