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Recipes
Roasted Winter Vegetables
By BClover
Serving size : 1 cup 1. Preheat oven to 425°
- 16 thyme sprigs, divided
- 4 medium beets, peeled and quartered
- 4 carrots, peeled and cut in half lengthwise
- 2 medium turnips, peeled and quartered
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 unpeeled garlic cloves
- 2 medium red onions, peeled and cut lengthwise into quarters
- 2 fennel bulbs, cored and cut lengthwise into quarters
- 1 teaspoon chopped fresh thyme
Blackened Red Snapper
By BClover
In small bowl combine paprika, oregano, thyme, cayenne, sugar, salt, and pepper
- 2 ½ tsp paprika
- 1 ½ tsp dried oregano
- 1 ½ tsp dried thyme
- ½ - 1 tsp cayenne pepper
- 1 ½ tsp sugar
- 1 ½ tsp sea salt
- 1 ½ tsp fresh ground pepper
- 2 lbs of red snapper fillets with skin on
- olive oil spray
Green Apple Salad Dressing
By BClover
Here is a great salad dressing that is citrus-free and vinegar-free
- 1 green apple, cored (Granny Smith)
- 1/2 cup filtered water
- 1/3 cup extra virgin olive oil
- 3 to 4 cloves garlic
- 1 to 2-inch piece of fresh ginger, peeled
- Herbamare or sea salt, to taste
Pesto Sauce
By BClover
Process in a food processor until smooth
- 1/4 cup pine nuts
- 1 bunch basil, rinsed
- 1/8 cup olive oil
- 1/8 cup water or more to smooth it out
- 3-6 cloves fresh garlic
Sweet Potato and Chipotle Soup
By BClover
Make It Now Directions In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- Coarse salt and ground pepper
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 4 medium sweet potatoes (2 pounds total), peeled and cut
- 1/2 to 1 chipotle chile in adobo, chopped
- 7 cups low-sodium chicken broth
- Sour cream, for serving
- Toasted flour tortilla wedges, for serving (optional)
slow cooker breakfast meatloaf
By BClover
: 100+ Recipes to Ditch Cravings and Beat Boredom! Perfect for Grain Free, Gluten Free, Whole30, 21DSD, Paleo, and ...
- 1 tbl coconut oil
- 2 cups diced onion
- 2 lbs ground pork
- 2 eggs
- 1/2 cup almond flour
- 2 tbl maple syrup {omit for Whole 30 / 21 Day Sugar Detox}
- 1 tbl garlic powder
- 2 tsp fennel seeds
- 2 tsp dried oregano
- 2 tsp red pepper flakes
- 2 tsp ground sage
- 2 tsp dried thyme
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp sea salt
Apple, Pomegranate, and Arugula Salad with Apple Cider-Honey Vinaigrette
By BClover
1. In a small bowl, whisk together the vinegar, honey, olive oil and salt
- 1/2 apple, thinly sliced (I used Braeburn, but any crisp apple will do)
- 2-3 cups baby arugula, washed and dried (or regular arugula or baby spinach)
- 1/8 cup pomegranate seeds
- 1/8 cup sliced almonds, toasted
- goat cheese, crumbled (optional, I didn’t include it)
- 1 Tbsp apple cider vinegar
- 3/4 tsp honey (or maple syrup if vegan)
- 3 Tbsp extra virgin olive oil
- pinch of kosher salt
Red Enchilada Sauce
By BClover
A very basic and mild red Enchilada Sauce that can be used in many ways
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 2 tablespoons mild chili powder
- 4 tablespoons flour
- 4 cups chicken broth
- 1 (8 ounce) can tomato sauce
Whole Wheat Spaghetti with Lighter Pesto
By BClover
Serves 4 351 cal, 16g fat, 11 g protein, 44
- 3 cups tightly packed fresh basil leaves (2 ounces total)
- 3 tablespoons walnut pieces
- 3 tablespoons grated Parmesan cheese
- 2 garlic cloves, peeled
- 1 tablespoon fresh lemon juice
- coarse salt and ground pepper
- 3 tablespoons extra-virgin olive oil
- 8 oz whole wheat spaghetti
- fresh bail leaves, cut into chiffonade, for garnish
Slow Cooker Beef Stew IV
By BClover
Place meat in a large plastic bag
- 3 pounds cubed beef stew meat
- 1/2 teaspoon salt, or to taste
- 3 tablespoons olive oil
- 1 cup baby carrots
- 4 large sweet potatoes, cubed
- 1 tablespoon dried parsley
- 1 teaspoon ground black pepper
- 2 cups boiling water
- 1 (1 ounce) package dry onion soup mix ( make your own)
- 3 tablespoons butter/ ghee
- 3 onions, sliced
- 1/4 cup red wine
- 1/4 cup warm water
- 1 cup peas