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Recipes
oatmeal - Pumpkin Baked Oatmeal
By tinathorn
Preheat oven to 380 degrees
- 1/2 cup rolled oats (50g)
- 1/4 tsp vanilla extract
- 1/2 tsp cinnamon (and 1/8 tsp nutmeg, if making pumpkin version. Or just use pumpkin pie spice.)
- sweetener, such as 1 1/2 to 2 tbsp maple syrup or 1 to 1 1/2 packs stevia (I used less, but I’ve cautioned you before about my lack of sweet tooth.)
- 1/4 cup canned pumpkin (or applesauce or banana)
- 1/4 cup milk of choice, or nondairy creamer, or water (scale back by a tbsp if using liquid sweetener)
- 1/8 tsp salt
- Optional: 1 to 2 tbsp oil or favorite nut butter (if oil, scale the milk back by a tbsp)
- Optional: raisins, walnuts, brown sugar to sprinkle on top, etc.
Brussel sprouts - Smoky, Lemony Shredded Brussels Sprouts Recipes from The Kitchn
By tinathorn
Trim the ends off the Brussels sprouts
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon smoked sweet paprika
- Zest of 1/2 lemon
- 2 teaspoons lemon juice (or more, to taste)
- 1 teaspoon fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
soup - White Bean & Bacon Soup
By tinathorn
Cover the beans with water in a large pot and soak overnight
- 1 pound dried white beans, such as navy or Great Northern
- 1 ham hock or ham bone
- 8 cups low-sodium chicken stock or broth
- 7 ounces thick-cut maple bacon (4 to 5 slices), diced*
- 1 onion, diced
- 1 red pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 3 ounces ham, diced (about 1/2 cup)
- 4 stems thyme
- 1/2 lemon, zested and juiced
- Fresh parsley, chopped
bars - healthy brownie granola bars
By tinathorn
*
- 1.5 cups rolled oats (GF for gluten free eaters)
- 1 cup raw nuts, roughly chopped ( I used 1/2 cup almonds, 1/2 cup pecans)
- 1 cup raw walnuts
- 2 cups pitted dates, soaked for 10 minutes in warm water, then drained
- 3/4 cup cocoa or cacao powder
- 1/4 cup natural salted almond butter (or peanut butter)
- 1/4 cup agave nectar, maple syrup, or honey if not vegan
biscuits, gf
By tinathorn
Preheat your oven to 400° and prepare a large cookie sheet
- 1 cup brown rice flour
- 1 cup potato starch + extra for working with the dough
- 1 teaspoon xanthan gum
- 1 Tablespoon baking powder
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 Tablespoon sugar
- 1/4 cup butter (I used Earth Balance vegan buttery sticks)
- 1 large egg
- 3/4 cup milk (I used Almond Breeze almond milk)
bars - PB&J chunky no-bake bars
By tinathorn
Add raisins, 50g ground oats, chia seeds and spice to a food processor and process for a few seconds to a paste
- 100 g raisins
- 50 g dried cranberries/cherries
- 80 g roasted peanuts
- 50 g oats (ground) 30g oats (unground)
- 20 g chia seeds (optional)
- 1/2 tsp mixed spice
- 3 tbs sugar free strawberry or raspberry jam
granola - SCD and Paleo Vanilla Granola
By tinathorn
Soak all of the nuts in enough water to cover them and mix in 1 teaspoon of salt
- 1/2 cup raw pecans
- 1/2 cup raw hazelnuts
- 1 cup raw almonds
- 1 cup raw walnuts
- 1/4 cup raw sunflower seeds
- 1 tablespoon golden flax seeds (omit for SCD)
- 2 tablespoons coconut oil, melted
- 1 tablespoon cinnamon
- 3/4 cup honey, melted
- 1-1/2 tablespoons vanilla
- 3/4 teaspoon sea salt (plus 1 teaspoon for soaking water)
- 1/2 cup shredded coconut, unsweetened
- 1/2 cup raisins
cookie - GF Chocolate Snow Cap Cookie
By tinathorn
Gluten Free Chocolate Snow Cap Cookies
- 3 ounces chocolate (make sure it is gluten-free as well as free from any other allergens you must avoid), melted and cooled slightly
- 1 cup non-GMO confectioner’s sugar
- 1/4 cup white or brown rice flour
- 1/4 cup non-GMO cornstarch (or tapioca flour or potato starch)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 2 Tablespoons butter substitute (you may use real butter if not dairy-free)
- Egg replacer, prepared according to package directions, to equal 1 large egg (or 1/4 cup egg substitute or 1 large egg)
- 1 teaspoon pure vanilla extract
- 1/3 cup firmly packed light brown sugar
Maple Sweet Potato Muffins
By tinathorn
1. In large bowl, combine sweet potatoes, flour, brown sugar, baking powder, baking soda, cinnamon and salt
- 1 cup mashed sweet potatoes
- 1 1/2 cups all-purpose flour
- 3/4 cup firmly packed brown sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. ground cinnamon
- Dash salt
- 2 large eggs, slightly beaten
- 3/4 cup salad oil
- 1/4 cup maple syrup
- 1/2 cup chopped toasted pecans
- 1/2 cup currants
Oatmeal Cookie Pancakes
By tinathorn
Stir together the oat flour, cinnamon, sugar, baking powder, corn starch and salt
- 1 cup oat flour
- 1 teaspoon cinnamon
- 3 tablespoons brown sugar
- 3 teaspoons baking powder
- 2 tablespoons corn starch
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 cup milk (I used coconut milk)
- 1 teaspoon vanilla
- Optional add-ins: whole oats, chocolate chips, raisins, dried cranberries, nuts, etc.