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Recipes
Beef Satay and Peanut Noodles and Snow Peas from Allergy-Friendly Food for Families
By BClover
753 cal 46g fat 48g protein 40g carb 6g fiber
- sauce:
- Pineapple Juice or Lemon juice, 1 cup
- Canola oil, 1/4 cup
- Ginger, freshly grated, 1 tablespoon
- Garlic, 2 cloves, minced
- Salt
- Flank steak, 1 1/2 pounds, cut in 1 inch slices
- Creamy peanut butter, 1 cup
- Sliced roasted red peppers, roughly chopped, 1 1/2 cups
- Toasted sesame oil, 3 tablespoons
- Honey, 1 tablespoon
- Ginger, grated, 1 tablespoon
- Juice of 1 lime
- Salt and pepper
- Rice noodles, 16 ounces
- Snow peas, trimmed, 1/2 pound
- Peanuts, chopped, 1/2 cup
Ginger-Sesame Bok Choy
By BClover
prep: 15 mins total time: 15 mins servings: 4 22 cal,
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon toasted sesame oil
- 5 thin slices peeled fresh ginger
- 4 to 5 heads baby bok choy, (1 pound), each halved lengthwise
TURKEY-MUSHROOM SOUP
By BClover
Melt butter in a large pot
- 4 cups sliced mushrooms
- 1/2 cup chopped onion
- 1/2 cups each sliced carrots & celery
- 2 cloves garlic, minced
- 2 Tbsp margarine
- 2 Tbsp all-purpose flour
- 1/4 tsp salt
- 1/8 tsp dried whole thyme
- 1/8 tsp dried whole marjoram
- 1/2 cup skim milk
- 1 Tbsp dry sherry
- 1 egg yoke, lightly beaten
- 1 (10 oz) can chicken broth
- 1 cup cubed cooked turkey or chicken
- 1/3 cup cooked regular rice
Beet and Carrot Slaw
By BClover
serves 4 136 cal, 7.3 g fat, 2
- 1/4 cup fresh orange juice
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons red-wine vinegar
- 1 1/2 teaspoons Dijon mustard
- Coarse salt and ground pepper
- 1 medium bunch beets with greens (about 1 pound)
- 2 medium carrots, grated
Perfect Dairy Free Almond Flour Pancakes
By BClover
Fluffy pancakes are the best, and can I just add
- 1 1/2 cups fine ground blanched almond flour (scoop and sweep method not packed)
- 1/2 tsp baking soda.
- 1/4 tsp salt
- 1/2 tsp cinnamon(optional)
- 3 large eggs (or equivalent weight pastured eggs)
- 4-5 Tbls full fat coconut milk or as needed for consistency.
- 2 Tbls honey
- 1 tsp vanilla or juice of half a lemon
- 1/4 cup fruit (optional)
- Oil for frying
Garlic Green Beans
By BClover
In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirr...
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1 medium head garlic - peeled and sliced
- 2 (14.5 ounce) cans green beans, drained
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Butternut Squash, Kale & Ground Beef Breakfast Bowl
By BClover
When you eat Paleo, breakfast no longer is as easy as pouring cereal into a bowl and adding milk to it or popping a...
- 1/2 small onion, finely diced
- 1-2 button mushrooms, chopped
- 150 g lean ground grass fed beef
- Salt and pepper to taste
- 5 kale leaves, stems removed and chopped (you can sub collard or baby spinach)
- 1/4 large butternut squash, cooked and cooled (that’s about 1 1/2 cup)
- 1/4 cup full fat coconut milk
- 1 tsp garam masala
- 1/2 tsp spicy curry
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1-2 tbsp organic toasted coconut shavings
- 1-2 tbsp full fat coconut milk
Chicken Tamale Pie
By BClover
Instructions Preheat oven to 400°
- Author: Pinch of Yum, adapted from Cooking Light
- Prep time: 15 mins
- Cook time: 30 mins
- Total time: 45 mins
- Serves: 8
- Ingredients
- 1/3 cup fat free milk
- 1/4 cup egg substitute
- 1 1/2 tablespoon taco seasoning, divided
- 1/4 teaspoon ground red pepper
- 1 (14 3/4 ounce) can cream-style corn
- 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
- 1 (4 ounce) can chopped green chiles, drained
- 1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
- 2 cups shredded cooked chicken breast
- 3/4 cup shredded white cheese (I used Raclette – random, I know, but it’s what I had on hand, and it ended up being delicious!)
- cilantro and crumbled Cotija cheese for topping
Blueberry Almond Coffeecake
By BClover
Preheat oven to 350°. Lightly spoon flour into a dry measuring cup; level with a knife
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup fresh blueberries, divided
- 2/3 cup low-fat buttermilk
- 2 tablespoons butter or stick margarine, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- Cooking spray
- 1/4 cup sliced almonds
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
Jillian Michael's Almond-Crusted Chicken Breasts
By BClover
Servings Per Recipe: 4 Amount Per Serving Calories: 292
- 1/2 cup unsalted almonds, toasted
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon dried rosemary
- 1 garlic clove
- 1/4 teaspoon salt
- 4 (4 to 5 ounce) boneless, skinless chicken breast halves