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Recipes
marinade - Tequila-Lime Chicken
By tinathorn
whisk together orange juice, lime, tequila, garlic, chives, and spices together in a small bowl
- 1 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons tequila
- 2 cloves garlic, minced
- 3 tablespoons chives, chopped
- 2 tablespoons Mrs. Dash Fiesta Lime Seasoning or your favorite taco seasoning
- 2 teaspoons sea salt
Triple Chocolate Oreo Oatmeal Cookies
By tinathorn
Preheat oven to 350. Cream together the butter and sugars until light and fluffy
- ■2 sticks butter, softened
- ■3/4 cup brown sugar
- ■1/2 cup granulated sugar
- ■1/4 cup water
- ■2 eggs
- ■1 tsp vanilla
- ■1 1/2 cups flour
- ■1/2 cup cocoa powder
- ■1 tsp baking powder
- ■1/2 tsp salt
- ■3 cups old-fashioned oats
- ■1 cup chocolate chips
- ■1 heaping cup crushed Oreo cookies
Pumpkin Bars
By tinathorn
- 1 2/3 cups (333 g) sugar
- 1 cup (240 ml) canola oil
- 1 cup (240 ml) egg substitute or 4 eggs
- 15.5-ounce can pumpkin
- 2 1/4 cups (281 g) all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
quickbread - gluten free sweet potato muffins
By tinathorn
Preheat the oven to 400 degrees F and lightly oil a 12-hole muffin tray
- 1 medium sweet potato, roasted (1.5 cups, packed)
- 3 eggs, lightly beaten
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1/2 cup pure maple syrup
- 1 cup brown rice flour
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
bars - oatmeal fudge bars
By tinathorn
Pre-heat oven to 350 degrees
- 1/2 C butter, softened
- 1 C brown sugar
- 1 egg
- 2 tsp vanilla extract, divided
- 1 1/4 C gluten-free all-purpose flour
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 1/2 C oats, certified gluten-free
- 1 C semi-sweet chocolate chips
- 1/4 C full fat coconut milk *
- 1 Tbsp coconut oil
Sweet Potato Banana Muffins
By tinathorn
Preheat oven to 200°C/390°F Prepare muffins tins or a medium loaf pan or cake tin In a bowl, combine flour, cooke...
- 2 1/2 tbsp dry quinoa, cooked
- 1/2 cup polenta/cornmeal*
- 2/3 cup + 2 tbsp plain flour/gluten free flour
- 2 tbsp flaxseeds, ground
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 3/4 cup pureed sweet potatoes**
- 2 bananas, mashed
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla
- 1/4 cup honey/maple syrup/sugar/sweetener of choice***
- Optional: spices/nuts/mix ins of your choice
margarita - Whole Fruit Margarita - Vitamix
By tinathorn
1. Place all ingredients into the Vitamix container in the order listed and secure lid
- 1/4 cup water
- 6 ounces tequila
- 2 ounces Grand Marnier or Triple Sec
- 1 orange, peeled, halved
- 1 lime, peeled, halved
- 1 lemon, peeled, halved, seeded
- 1/4 cup + 2 tablespoons sugar
- 6 cups ice cubes
bars - 5 ingredient quinoa granola bars
By tinathorn
Preheat the oven to 325 degrees F
- 1 cup dried Turkish figs
- 1/2 cup organic peanut butter (creamy or chunky is fine)
- 3 - 4 tablespoons maple syrup
- 2 - 4 tablespoons water
- 1 1/2 cups quinoa flakes
donut - gluten free zeppole
By tinathorn
In a small bowl whisk the potato starch, sorghum flour, baking powder, and salt
- 1 cup plus 4 teaspoons of sorghum flour
- 3/4 cup potato starch
- 1 T + 1 t baking powder
- 1/4 t kosher salt
- 2 T sugar
- 2 eggs
- 2 cups ricotta (whole milk)
- 1 cup milk (any kind)
- 1 t lemon zest (this is actually necessary for the chemical process in the recipe, its not for flavor)
- vegetable oil for frying
nutmilk - Brazil Nut Milk
By tinathorn
Soak brazil nuts and vanilla bean in a large bowl of water for 8 hours Discard soaking water, and rinse brazil nut
- 2 cups brazil nuts
- 1 vanilla bean
- 4 cups water