Bailey1_'s profile page
Recipes
Jewelry Cleaner
By Bailey1_
Never waste another dime on silver polish
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 tablespoon dish detergent
- 1 cup water
- 1 piece aluminum foil
Pumpkin Chili Recipe
By Bailey1_
In a large saucepan, heat oil and add onion
- (makes 6 servings)
- 1 tablespoon vegetable oil (such as canola, sunflower, etc.)
- 1 medium onion, chopped
- 1 lb ground turkey breast meat
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon oregano
- 1 small can diced green chili peppers
- 1 can black beans, rinsed and drained
- 1 cup corn kernels, frozen or fresh
- 1 28 ounce can tomatoes
- 1 can cooked pumpkin
- salt and pepper to taste
Smashed Chickpea & Avocado Salad Sandwich
By Bailey1_
1. Rinse and drain the chickpeas
- 1 (15 ounce) can chickpeas or garbanzo beans (I use Bush's Garbanzo Beans)
- 1 large ripe avocado
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chopped green onion
- Juice from 1 lime
- Salt and pepper, to taste
- Bread of your choice (I use whole wheat bread)
- Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.
Lentil Walnut Loaf
By Bailey1_
ohsheglows.com January 31, 2013
- 1 cup dry lentils
- 3 cups vegetable broth
- 3 TBS ground flax seed
- 1/2 cup warm water
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 cup sweet onion, diced
- 1 celery stalk or green onion, chopped finely (optional)
- 1 medium carrot, grated
- 1/3 of an apple, peeled, grated
- 1/4 cup raisins
- 3/4 cup toasted walnuts, roughly chopped
- 1 tsp kosher salt
- Freshly ground black pepper, to taste
- 1 tsp dried thyme
- 1/2 cup regular oats, ground into a flour
- 1 tbsp ground flax seed
- 3/4 cup breadcrumbs
- Sweet Glaze
- 2 Tbsp ketchup
- 1 Tbsp Balsamic vinegar
- 1 Tbsp maple syrup
- 1 Tablespoon apple butter
COCONUT MILLET PORRIDGE
By Bailey1_
Place millet, water, coconut milk, cinnamon stick, salt and xylitol in a heavy bottomed pan and bring to the boil
- Serves 2
- 1 cup millet
- 2 cups water
- 1 cup So Delicious culinary coconut milk
- 1 cinnamon stick
- 1/2 tsp salt
- 2 tsp Xylitol (optional but great if you have a sweet tooth)
- So Delicious plain coconut yogurt ( a large spoon to top each bowl)
- Organic berries or sliced banana
Focaccia Bread
By Bailey1_
DIRECTIONS FOR FOCACCIA WITH ONION, ROSEMARY AND THYME Preheat the oven to 400°F
- 1/2 small yellow onion, sliced
- 1/4 cup (52 GRAMS) melted unscented coconut oil
- Salt and freshly ground black pepper
- 1 recipe dough for Focaccia in the Style of Italy (Recipe below)
- Leaves from 1 sprig rosemary (1 teaspoon)
- Leaves from 1 sprig thyme (1 1/2 teaspoons)
- Ingredients for Focaccia in the Style of Italy
- 1/4 cup (33 grams) cornmeal
- 1/2 cup (112 grams) melted unscented coconut oil, plus more for brushing the baking sheet
- 1 1/3 cups (256 grams) potato starch
- 1 cup (140 grams) brown rice flour
- 3/4 cup (75 grams) gluten-free oat flour
- 1 cup minus 1 tablespoon (112 grams) arrowroot, or more if needed
- 1 tablespoon (15 grams) baking powder
- 2 teaspoons salt
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons xanthan gum
- 1 cup (240 grams) lukewarm coconut milk
- 1/2 cup (113 grams) lukewarm rice milk
Meatball Bubble Biscuits
By Bailey1_
Heat oven to 375°F. Separate dough into 10 biscuits
- Wrap refrigerated biscuits around purchased meatballs for a super-easy, crowd-pleasing appetizer.
- prep time 15 min total time 40 min ingredients 7 servings 20
- 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits
- 10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half
- 2 sticks (1 oz each) string cheese, each cut into 10 pieces
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1 cup marinara sauce, heated
Peach-Sunflower Seed Sorbet-Phase- 1&3
By Bailey1_
Frozen fruit is a godsend when it’s a little too early for summer fruit at the markets
- Serves 2
- 4 cups ice
- 1/2 cup birch-based xylitol
- 2 cups frozen peach chunks
- 1/4 cup sunflower seeds
- 4 mint leaves (optional)
Lite Carrot Cake
By Bailey1_
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 cup cake flour
- 1 cup whole wheat flour
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3 eggs
- 1/3 cup vegetable oil
- 2/3 cup buttermilk
- 1 1/2 cups grated carrots
Pineapple Whip
By Bailey1_
Cut the pineapple into chunks and freeze until firm
- This recipe is a great healthy dessert when you've finished the Fast Metabolism Diet since pineapple isn't on Phase 3. We used stevia, but you could also use one of the better sugar options, like maple syrup or raw honey. See this post for more.
- Serves 4
- Prep time: 10 minutes
- Total time: 10 minutes, plus freezing time
- 1 fresh pineapple, peeled, cored, and chopped (about 4 cups)*
- 1 cup unsweetened almond milk
- 30 drops liquid stevia, or to taste