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Recipes
ice cream - Key Lime Ice
By tinathorn
Combine sugar, lime zest and lime juice in a heatproof bowl
- 1 cup sugar
- 2 teaspoons freshly grated lime zest
- 1/3 cup bottled Key-lime juice, or fresh lime juice
- 2 1/2 cups boiling water
- 1 cup nonfat or low-fat plain yogurt
dressing - Tahini Oil-Free Dressing
By tinathorn
Combine all ingredients in a food processor and blend until smooth and creamy
- 1 clove garlic, crushed
- 4 scallions, diced
- 6 Tbsp sesame tahini
- 4 Tbsp apple cider vinegar
- 4 Tbsp lemon juice
- 4 Tbsp water
- 1/2 tsp salt
- Fresh cracked black pepper to taste
porridge - Paleo Porridge
By tinathorn
Combine all dry ingredients in a vitamix Blend until finely ground Pour boiling water into Vitamix, cover with li
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon pumpkin seeds
- 1 tablespoon flax seeds
- 1 tablespoon chia seeds
- 1/4 cup walnuts
- 1 teaspoon ground cinnamon
- 1/4 teaspoon celtic sea salt (I like things super salty, so you may want to reduce this)
- 1 cup boiling water
Cookie - Blueberry Pie Breakfast Cookie
By tinathorn
Blueberry pie cookies for breakfast? These healthy cookies are the perfect get up and go meal for a great day!
- 1/4 cup oats
- 2 tablespoons buckwheat flour (other flours would probably be fine too)
- 1/4 teaspoon baking powder
- 1 tablespoon ground flax or chia
- Ground cinnamon and vanilla extract, to taste (approximately 1/2 teaspoon each)
- 1 tablespoon flaked almonds (or other nuts of your choice)
- 1 tablespoon maple syrup
- 3 tablespoons soy yoghurt (or regular yoghurt for non-vegan)
- Handful frozen blueberries
square - no-bake fudge topped gingerbread
By tinathorn
Starting with the gingerbread base; blend the ingredients together very well
- Ingredients- gingerbread base (double these ingredients to match the fudge quantities)
- 120 g dates
- 25 g almonds
- 35 g cashews
- 20 g raisins
- 40 g ground oats
- 30 g buckwheat flour
- 10 g chia seeds
- 1 tbs sliced fresh ginger
- 1 tbs ground ginger
- 1/2 tsp mixed spice
- 1/2 tsp cinnamon
- Ingredients- fudge topping
- 1/2 can black beans- rinsed and drained
- 1 mashed banana
- 1/2 cup cocoa powder (or raw cacoa powder)
- 1/3 cup dates
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp stevia
- 1/2 cup ground oats
- 2 tbs ground flax
- 2 tbs chia seeds
quickbread - coconut macadamia banana muffins
By tinathorn
Coconut Macadamia Banana Muffins November 20, 2011 in Categories: Muffins and Coffee Cakes by ThePaleoMom Print Fri...
- 2/3 cup raw macadamia nuts, chopped
- 2/3 cup unsweetened coconut flakes/chips, chopped (or use shredded)
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 3 ripe bananas, peeled and mashed
- 2 eggs
- 1/3 cup honey
- 1/3 cup extra virgin coconut oil, melted and cooled
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp lemon juice
- 1 tsp vanilla
pierogi - Gluten Free Potato Pierogi
By tinathorn
Make the dough. In a large bowl, place the sour cream, milk, beaten egg and salt, and whisk to combine well
- For the Dough
- 1/2 cup (112 g) sour cream, at room temperature
- 2/3 cup (170 g) milk, at room temperature
- 1 egg (60 g, out of shell) at room temperature, beaten
- 1/8 teaspoon kosher salt
- 2 1/2 cups (350 g) high-quality all-purpose gluten-free flour (I used my Better Than Cup4Cup Blend), plus more for kneading
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- For the filling
- 1 pound potatoes (about 8 small red skin potatoes or 1 large potato)
- 1 small onion, peeled and diced
- 2 tablespoons clarified butter or ghee (can substitute olive oil)
- 1/2 cup (112 g) sour cream, at room temperature
- 1/2 cup (about 2 ounces) shredded cheese (I used a blend of Monterey jack and cheddar)
- Kosher salt and freshly ground black pepper, to taste
- For finishing
- 1 egg, beaten
- 2 tablespoons ghee or clarified butter (can substitute olive oil)
oaty chocolate hot smoothie
By tinathorn
Add the dark chocolate to a jug and pour in the almond milk
- 15 g/0.5oz dark chocolate, chopped (check the brand for gluten free if required)
- 200 ml/6.75floz almond milk
- 20 g/0.7oz rolled oats (check the brand for gluten free if required)
- 1/2 a ripe, medium sized banana
- 6 almonds
- 5 g/0.2oz chia seeds
- 20 ml/0.7floz cold water
Peaches and Cream Gluten Free Breakfast Bake
By tinathorn
If you are a fan of bread pudding or French toast, you’ll definitely enjoy this gluten free breakfast bake
- 8 slices gluten-free bread, cut into 3/4 to 1-inch cubes
- 1 15-oz. can gluten-free peaches in light juice/syrup. drained and liquid reserved
- 8 egg yolks
- 1 1/4 cups 1% fat milk
- 1 teaspoon pure vanilla extract
- 1/4 cup heavy whipping cream
- 1 teaspoon ground cinnamon
- 1/3 cup 100% pure maple syrup, warmed
- 1/2 recipe The Perfect Sweetened Whipped Cream
cake - Caramel Apple Coffee Cake (Grain-Free)
By tinathorn
Melt butter in a large saute pan and add apples
- For the Apples:
- 4 apples, peeled, cored and sliced thin (I used Granny Smith)
- 2 tablespoons or coconut oil
- 1/2 teaspoon ground cinnamon
- For the Caramel:
- Use this recipe
- For the Cake Batter:
- 1 cup coconut flour
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon ground cinnamon
- 8 large eggs (organic and pastured preferred)
- 1 teaspoon baking soda
- 1/2 cup plain whole yogurt (use strained plain, coconut milk yogurt for Paleo)
- 6 tablespoons unsalted butter or coconut oil, melted
- 1/2 cup honey
- 1 tablespoon vanilla extract
- For the Topping:
- 1 1/2 cups nuts (almonds, pecans, cashews, etc.)
- 2 teaspoons cinnamon
- 4 tablespoons honey (I used clover)
- 4 tablespoons unsalted butter or coconut oil cold, cut into tablespoons