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Recipes
cauliflower - buffalo cauliflower bites
By tinathorn
Preheat your oven to 425 degrees
- 1 head cauliflower
- 1 cup unsweetened non-dairy milk (I used unsweetened coconut milk)
- 1/2 cup brown rice flour
- 1 T garlic powder
- 1/2 t salt
- 1 1/2 T Earth Balance butter
- 1 cup hot sauce (I used Frank’s)
- celery for serving
- ranch dressing for serving (see my vegan recipe below)
chips - Quinoa Baked Zucchini Chips
By tinathorn
Preheat oven to 425. Place a wire rack on top of a baking sheet
- 1 large zucchini, sliced into 1/4 inch thick rounds
- 2/3 cup almond milk (or milk of choice)
- 1 tablespoon lemon juice
- 1/2 cup toasted Quinoa Flour (see note)
- 3/4 cup Quinoa Flakes
- 1/2 cup crumbled rice crackers OR panko breadrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- Olive oil spray
bread - High Protein Quinoa Bread
By tinathorn
Whisk honey into warm water and add yeast
- 2 1/2 teaspoons active dry yeast
- 1 1/2 cups water, about 90 degrees
- 2 tablespoons honey
- 4 oz chickpea / garbanzo bean flour
- 4 oz toasted quinoa flour
- 3.5 oz sorghum flour
- 5.5 oz potato starch
- 2 teaspoons xanthan gum
- 1 teaspoon fine sea salt
- 3 large eggs, at room temperature
- 3 tablespoons almond oil (or other light flavored oil)
- 2 tablespoons raw white quinoa (optional)
- 2 tablespoons raw sunflower seeds (optional)
- 1 tablespoon poppy seeds (optional)
appetizer - Black Bean Dip
By tinathorn
Jody recipe from Sea Chateu
- 1/4 cup chopped onion
- 6 cloves garlic, chopped
- 2 tablespoons chicken broth or water
- 1 can black beans
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon cumin
- 2 teaspoons lemon juice
- 1 tablespoon cilantro
- 1/2 teaspoon hot sauce or cayenne pepper
bites - Peanut Butter Brownie Balls
By tinathorn
75 Calories | 5g Fat | 6.5 Carbs | 1
- 3/4 C raw almonds
- 1 T raw cocoa powder
- 12 pitted dates
- 2 T all-natural peanut butter
chicken - Honey Baked Chicken
By tinathorn
Preheat oven to 350 degrees F (175 degrees C)
- 1 (3 pound) whole chicken, cut into pieces
- 1/2 cup butter, melted
- 1/2 cup honey
- 1/4 cup prepared mustard
- 1 teaspoon salt
- 1 teaspoon curry powder
bars - Cacao Nibs and Coconut Bars
By tinathorn
Grind the nuts in your food processor until they are a coarse texture and remove to a bowl
- 1/2 cup pecans
- 1/2 cup almonds
- 1/2 cup shredded, unsweetened coconut
- 10 large Medjool dates
- 1 1/2 tablespoons cacao nibs
quickbread - Pressure Cooker Paleo Banana Bread
By tinathorn
Add alternative milk (can use coconut, cashew, almond, etc) and cream of tartar together in a small bowl and set as...
- 1/3 cup softened ghee
- 3/4 cup coconut sugar
- 1 egg (room temperature)
- 1 tsp vanilla
- 2 mashed, very ripe bananas
- 1 1/2 cup cassava flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/3 cup cashew milk (or coconut, almond, etc)
- 1 1/2 tsp cream of tartar
cake - Banana Bread Breakfast Bakes
By tinathorn
Preheat your oven to 180°C/355°F
- 4 large bananas, mashed (about 2 cups mashed)
- 1 1/4 cup greek yogurt/plain yogurt
- 1/2 cup egg whites (or 2 eggs - I use Simply Egg Whites in a carton)
- 1/4 cup unsweetened applesauce
- 2 tsp vanilla extract
- 2 1/4 cups gluten free plain flour
- 2 tbsp ground flaxseed or chia seeds (I used chia in these)
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
quickbread - Chai-Spiced Banana Bread
By tinathorn
Instructions Preheat the oven to 350 degrees F
- For the bread:
- 1/2 flax egg (1/2 T. golden flaxseed meal + 1 T. water, mix and let sit 3 minutes)
- 1 overripe mashed banana
- 1/4 c. unsweetened, coconut milk ( the kind in a carton, not a can)
- 1 t. pure maple syrup
- 1/2 t. pure vanilla extract
- 1/2 t. ground cinnamon
- 1/4 t. ground cardamon
- 1/4 t. ground ginger
- 1/4 t. ground nutmeg
- 1/4 t. ground clove
- 1/2 t. baking soda
- 1/4 c. coconut flour
- For the coconut glaze:
- 1 T. melted coconut butter
- 2 T. coconut milk creamer, warmed