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Recipes
Frozen Peanut Butter Cheesecake
By tinathorn
1In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melt...
- 6 tablespoons butter
- 1 1/2 cups semi-sweet chocolate chips
- 2 1/2 cups crispy rice cereal
- 1 (8 ounce) package cream cheese, softened
- 1 cup sweetened condensed milk
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1 cup frozen whipped topping, thawed
- 2 tablespoons hot fudge sauce
- 2 tablespoons creamy peanut butter
chip - baked turnip chips
By tinathorn
Pre-heat oven to 400 degrees and line two baking sheets with tin foil
- 2 large turnips - skin peeled
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
cookie - Almond Cookies
By tinathorn
In a large bowl, mix together the coconut oil, vanilla extract, almond extract, and maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup (107 grams) maple syrup
- 1 1/3 cups (133 grams) almond flour – please weigh!
- 2 tablespoons (17 grams) sifted coconut flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 18 sliced almonds pieces
cookie - no bake breakfast cookies
By tinathorn
In a small mixing bowl, add the almond flour, coconut flour, coconut sugar, cinnamon and sea salt
- 1/4 cup almond flour, sifted
- 2 Tablespoons coconut flour, sifted
- 1 teaspoon coconut sugar (adjust to taste)
- 1/4 cup almond butter
- 1/4 - 1/2 cup almond milk
- 1/2 cup whole almonds, divided
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 1 Tablespoon shredded coconut
- 1 scoop of protein powder
- Chocolate chunks
- Dried fruit
- Chopped nuts
cookie - Nutella Ricotta Cookies
By tinathorn
Preheat oven to 350 degrees F
- Icing:
- 1 Cup Sugar
- 2 Cups All Purpose Flour
- 1 1/4 Cup Ricotta
- 1/2 Cup Nutella
- 1 stick Unsalted Butter softened
- 2 tsp Vanilla extract
- 2 Eggs
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 1/2 Cup Confectioners Sugar
- 2 tbsp Milk
- Rainbow Sprinkles (preferred)
oatmeal - Almond Butter Chocolate Overnight Oats
By tinathorn
Throw everything in a jar Mix well and store in the fridge overnight to eat
- 1/2 cup gluten free steel cut oats (use rolled oats for a smoother oatmeal)
- 1 tsp chia seeds
- 1 tsp flax meal
- 2 tsp cacao powder
- 1 T almond butter
- 1 chopped medjool date or 2 tsp maple syrup
- 1/2 cup almond milk
chicken - lemon garlic chicken instant pot
By tinathorn
Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat Cook the onions for 5-10 ...
- 1-2 pounds chicken breasts or thighs
- 1 teaspoon sea salt
- 1 onion, diced
- 1 tablespoon avocado oil, lard, or ghee
- 5 garlic cloves, minced
- 1/2 cup organic chicken broth or homemade
- 1 teaspoon dried parsley
- 1/4 teaspoon paprika (omit for AIP)
- 1/4 cup white cooking wine (omit for AIP)
- 1 large lemon juiced (or more to taste)
- 3-4 teaspoons (or more) arrowroot flour
Coconut Oil Honey Butter
By tinathorn
Place all of the ingredients in a mixing bowl and use an electric beater to whip together until light and fluffy
- 1 cup coconut oil (melted or in liquid form)
- 1/4 cup honey
casserole - Pumpkin & Ricotta Pasta Casserole
By tinathorn
Heat the oven to 375°F. Lightly oil a 9x13-inch baking dish with olive oil
- Olive oil
- 1 pound pasta, such as farfalle, small shells, or elbows
- One 15-ounce container ricotta
- One 15-ounce can pumpkin puree
- 2 eggs
- 1/2 cup yogurt
- 2 teaspoons salt
- Freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup pecans, roughly chopped
- 1/2 cup loosely packed fresh sage leaves, finely chopped
- 2 large garlic cloves, finely chopped
- 3/4 cup grated Parmesan, divided
Pudding - Mini Christmas Puds
By tinathorn
A fun and pretty way to present your Christmas pudding this year!
- MARZIPAN:
- Pudding
- 100 g dates
- 60 g cashews
- 45 g raisins
- 20 g coconut flour
- 10 g ground oats
- 15 g cocoa powder
- Grated rind of 1 orange or 1/2 teaspoon orange extract
- Note: you will need only 1/3 of this amount for the topping- use or freeze the remainder
- 100 g almonds, finely ground
- 100 g white coloured ‘healthy flour’ e.g spelt or other GF flour
- 100 g coconut butter
- 50 g agave (tiny pinch stevia)
- 1 teaspoon almond extract (more if needed to taste)