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Recipes
Banana Nut Porridge ( must soak nuts overnight)
By BClover
The recipe requires soaking the nuts overnight
- 1/2 cup raw cashews
- 1/2 cup raw almonds
- 1/2 cup raw pecans
- 1 very ripe banana (makes it easier to digest plus adds a little more sweetness)
- 2 cup coconut milk
- 2 teaspoons cinnamon
- dash of sea salt for soaking water
CREAMY PEA SALAD
By BClover
n a bowl, combine the peas, cheeses, onion, mayonnaise, salt and pepper; mix well
- 2 packages (16 oz each)frozen peas, thawed
- 1/2 cup diced cheddar cheese
- 1/2 cup diced mozzarella cheese
- 1 medium onion, chopped
- 1 cup mayonnaise or salad dressing
- 1/2 pkg dry ranch dressing mix
- Salt and pepper to taste
- 4 bacon strips, cooked and crumbled
Kholrabi Rice & Orange Spice (Rawfully Organic)
By BClover
Directions: Thinly slice the kale or shred and place into bowl
- 1-2 1-2 4-5 Large Jicama Roots (Peeled) or 4-5 Bulbs of Kholrabi (Peeled)
- 5-6 5-6 5-6 Sweet Juice Oranges (Using Orange Juice Makes This Sweeter...or Even Pineapple!)
- 1 1 1 Bunch of Cilantro
- Half Red or Green Bell Pepper
- Quarter One Red Onion
- Pinch Pinch of Raw Cayenne Pepper
- 2 of 2 Lemons
- Lacinato Kale
- Bit of Green Onion or Garlic Chives
Chicken Sate
By BClover
Prepare grill. To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl
- 1 pound skinless, boneless chicken breasts, cut into 8 strips
- 1 tablespoon light brown sugar
- 2 1/2 tablespoons low-sodium soy sauce
- 2 teaspoons fresh ginger grated
- 1 teaspoon grated lime rind
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 8 skewers
firecracker chicken
By BClover
This firecracker chicken has the most amazing combination of and sweet and spicy flavors, with a hint of tanginess ...
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- sauce
- 3/4 cup Imperial Sugar Light Brown Sugar
- 1/3 cup buffalo sauce, or more, to taste
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes, or more, to taste
Filet Mignon with Red Wine Pan Sauce served over Roasted Asparagus and Garlic Mashed Potatoes
By BClover
FIRST: Preheat oven to 425 degrees F
- 2 lbs Yukon Gold Potatoes, peeled and quartered
- 4 Garlic Cloves, peeled
- 1/2 lb Fresh Asparagus, washed and trimmed
- 4 Tablespoons Extra Virgin Olive Oil, divided
- 2 8 oz Filet Mignons, at room temperature
- Kosher Salt
- Fresh Cracked Pepper
- 1 Tablespoon Shallot, minced
- 1/2 Cup Red Wine
- 1/2 Cup Beef Stock
- 8 Tablespoons Unsalted Butter, melted
- 1/4 Cup Heavy Cream, warm
Shredded Brussels Sprouts with Bacon, Pecans and Dried Cranberries
By BClover
Fry bacon in a large nonstick frying pan over medium heat until crisp, about 8 minutes
- 4 slices of bacon, cut in 1/2-inch pieces
- 2 pounds Brussels sprouts (about 30 to 34 sprouts), thinly sliced
- 1/4 teaspoon salt
- 1/4 cup water
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped pecans
Wheat-Free Pancakes
By BClover
Nutrition Facts Serving Size 94 g Amount Per Serving Calories 316 Calories from Fat 242 % Daily Value* Total Fat 26
- 3 cups almond meal
- 1 tablespoon ground flaxseed
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3 large eggs
- 3/4 cup 1% milk
- 2 tablespoons coconut oil,melted
Brussels Sprouts with Pancetta
By BClover
Victoria Amory, Southern Living NOVEMBER 2010
- 2 pounds fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 (1/8-inch-thick) pancetta slices
- 1 tablespoon freshly grated Parmesan cheese
Alfredo Potatoes Recipe
By BClover
Nutritional Facts 1 serving (1 each) equals 375 calories, 17 g fat (12 g saturated fat), 56 mg cholesterol, 497 mg ...
- 2 large baking potatoes
- 1 cup prepared Alfredo sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/8 teaspoon dried thyme
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1/2 cup shredded part-skim mozzarella cheese