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Recipes
casserole - Big-Hearted Macaroni & Cheese with Artichokes
By tinathorn
Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil
- 12 ounces frozen artichoke hearts
- 1 pound elbow macaroni or small shells
- 8 ounces silken tofu
- 2 1/2 cups skim milk
- 2 tablespoons Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons cornstarch
- 6 ounces white cheddar cheese, shredded
- 1/2 cup bread crumbs or panko
- 2 ounces Parmesan cheese, grated
- Olive oil
bites - Grain-free Coconut Peanut Butter Chocolate Protein Balls
By tinathorn
Grind the walnuts and dates in the bowl of your food processor until the walnuts are finely ground
- 1/2 cup (50 grams) walnuts
- 16 (100 grams) dates*
- 2 tablespoons natural peanut butter
- 2 tablespoons Dutch-process cocoa powder**
- 1/2 teaspoon vanilla
- 2 tablespoons unflavored protein powder
- 5 tablespoons natural peanut butter
- 5 tablespoons coconut butter
- 1/2 teaspoon vanilla
cookie - 3 ingredient detox cookie
By tinathorn
Preheat the oven to 350F. In a large mixing bowl, use a fork to thoroughly combine the first three ingredients unt...
- 3 very ripe bananas, mashed until smooth
- 1/2 cup natural (unsweetened) creamy peanut butter. Substitute almond butter for paleo or Whole30 compliance.
- 1/2 cup good quality cocoa powder
- Small handful of course sea salt, for garnish
Chicken With Creamy Mushrooms
By tinathorn
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper
- 8 small chicken cutlets (1 1/2 pounds total)
- kosher salt and pepper
- 3 tablespoons olive oil
- 1 pound sliced mushrooms
- 1/2 cup heavy cream
- 1/2 cup goat cheese
- 1/4 cup chopped parsley
Chocolate Peanut Butter Cups
By tinathorn
1. In a small mixing bowl combine the peanut butter, coconut milk, maple syrup, and vanilla extract
- 2 tbsp creamy peanut butter
- 1 tbsp full fat coconut milk
- 1 tbsp maple syrup
- 1/4 tsp vanilla extract
- pinch of salt (or more if you like it sweet *and* salty)
- 2 tbsp ground almonds
- 1/2 cup semi-sweet chocolate chips
- (You will also need 12 candy cups or mini cupcake liners)
Pastry Cream gluten free
By tinathorn
In a small sauce pan, add milk; and scald (not boil)
- 2 1/2 cups whole milk (I used half non-fat + 1/4 cup heavy whipping cream)
- 12 large egg yolks
- 1/2 cup granulated white sugar
- 1/4 cup Carla's Gluten-Free All-Purpose Flour Blend Recipe
- 3 Tablespoons cornstarch (or potato starch, if corn intolerant)
- 2 teaspoons pure vanilla extract
cake - Magic Custard Cake
By tinathorn
Preheat oven to 180°C (350°F)
- 4 eggs, separated
- 2/3 cup (150 ml) sugar
- 1 tsp (5 ml) vanilla
- 1/2 cup (125 ml) margarine (or butter), softened
- 3/4 cup (175 ml) flour
- 2 cups (500 ml) Silk Vanilla Unsweetened Cashew Beverage
- Powdered sugar, for dusting
cake - Lemon Jello Cake
By tinathorn
Preheat the oven to 350 degrees
- 1 lemon cake mix
- 4 large eggs
- 1 1/3 cup water
- 2/3 cup oil
- 1 regular package lemon jello
- Juice of 2 Lemons
- 1 1/2 cup powdered sugar
bars - Gluten Free Chewy Peanut Butter Apple Granola Bars
By tinathorn
Preheat the oven to 350º
- For drizzling on top (optional):
- 1 cup gluten free Rice Krispies
- 1 2/3 cups Gluten Free Rolled Oats
- image: http://ir-na.amazon-adsystem.com/e/ir?t=yammsnosh04-20&l=as2&o=1&a=B002TXT502
- 1/3 cup Gluten Free Oat Flour
- image: http://ir-na.amazon-adsystem.com/e/ir?t=yammsnosh04-20&l=as2&o=1&a=B003LPKETS
- (you can grind your own in the food processor)
- 1 cup sweetened shredded coconut
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2/3 cup brown sugar
- 2/3 cup peanut butter
- 1 teaspoon vanilla
- 1/2 cup melted butter
- 1/3 cup honey
- Optional add-ins: peanut butter chips, nuts, flax seeds, etc. (I would add about 2/3 cup total of any add-ins if you want any, but you can leave them out altogether)
- 1 1/3 cups chopped apple, about 1 centimeter cubes (I used 1 large honeycrisp)
- 1/3 cup peanut butter
- 1 tablespoon butter
- 2 tablespoons honey
- 1/4 teaspoon vanilla
brownies - Sweet Potato Brownies
By tinathorn
Preheat the oven to 350°F (convection 300°F)
- Makes 10–12 brownies
- 2 medium-large sweet potatoes (about 10 ounces each)
- 14 Medjool dates, pitted
- 3/4 cup plus 2 tablespoons ground almonds (about 3 ounces)
- 3/4 cup plus 1 tablespoon buckwheat or brown rice flour (about 3 1/2 ounces)
- 4 tablespoons raw cacao powder
- 3 tablespoons maple syrup
- pinch of salt