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Recipes
artichokes - Pan Roasted Artichokes
By tinathorn
Clean the artichokes by removing the outer leaves until you reach the yellow light green part of the artichoke
- 10 Baby artichokes
- 4 Cloves of garlic - very finely chopped
- 2 Tbs Fresh Parsley - very finely chopped
- EV olive oil
- 1 Lemon
- Salt & pepper
brownie - Paleo Sweet Potato Brownies
By tinathorn
Preheat your oven to 375F
- cake
- 1 ripe avocado
- 1 cup (275g) cold sweet potato puree
- 1/2 cup unsweetened apple sauce
- 1/4 cup date paste
- 1 tsp pure vanilla extract
- 4 eggs
- 1/4 cup coconut flour
- 2 tbsp arrowroot flour
- 1/2 cup cacao powder
- 1 tsp dried ancho chile, finely chopped
- 1/2 tsp Himalayan or unrefined sea salt
- 1 tsp baking soda
- 1/2 cup pecans, coarsely chopped
- Icing
- 1/4 cup date paste
- 1/2 cup all natural halzelnut butter
- 1/4 cup cacao powder
- 2 tbsp unpasteurized honey
- 1/2 cup full fat canned coconut milk
- Generous pinch Himalayan or unrefined sea salt
rice - lemon pesto parmesan rice
By tinathorn
In a medium saucepan, combine rice, broth, butter and lemon juice
- 1 cup Basmati or long-grain white rice
- 2 cups chicken broth
- 3 tablespoons butter
- 1 tablespoon lemon juice
- Zest of one lemon
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
quickbread (or cake) - Chocolate banana bread
By tinathorn
Preheat your oven to 175°C and grease a loaf pan
- 3 large, very ripe bananas
- 1/3 cup unsalted butter, melted
- 3/4 cup brown sugar (tightly packed)
- 1/2 teaspoon salt
- 1 large egg, beaten
- 1 1/2 teaspoon vanilla extract
- 1 1/4 cups plain flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon bicarb soda
- 1/4 teaspoon allspice
bars - Chocolate Fudge Strawberry Cookie Bars
By tinathorn
Cookie: remove pits from dates and process into a paste using a food processor add the pecans and grind into course...
- Cookie:
- 1/3 cup raw pecans
- 1/2 cup almond flour
- 4 tbs raw cacao powder
- 5 pitted medjool dates
- 1/2 tsp vanilla extract
- 1/2 tbs coconut oil
- Chocolate Fudge:
- 1/4 cup almond milk
- 1/4 cup chocolate chips (Enjoy Life)
- 2 tablespoons raw cacao powder
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons raw honey
- 1/2 cup almond butter
- pinch of salt
- Strawberry Jam
cookie - Paleo Cinnamon “Oatmeal” Raisin Cookies
By tinathorn
Preheat oven to 350F Place dates, coconut, oil, spices and pecans in a food processor
- 1 cup pitted dates, chopped into chunks
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons coconut oil
- 1/2 cup pecans
- 2-3 tablespoons honey
- 1 cup shredded coconut
- 2 cups almond meal
- 2 eggs
- 3/4 cup raisins
burger - Sweet Potato Chickpea Burgers | Peas and Crayons: Sweet Potato Chickpea Burgers
By tinathorn
Note: The burgers set best when they have 30 minutes of chill time in the fridge prior to cooking
- 1 large sweet potato, cooked [1.5 cups]
- 1 [15oz] can of chickpeas or equivalent
- 1 [15oz] can of cannellini beans or equivalent
- 1/2-1 cup of diced bell pepper
- 1 medium-large jalapeno, diced
- 1 cup red onion, diced
- 1 cup white onion, finely diced
- 3 cloves of fresh garlic, minced
- 3 flax or chia eggs [recipe]
- 1.5-2 cups of rolled oats [not instant]
- 2-4 TBSP of your favorite healthy oil
- 1.5 tsp cumin
- 1 tsp italian seasoning blend [I love this one]
- 1 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- freshly ground black pepper, parsley, and red pepper flakes, to taste
cake - gluten free angel food cake
By tinathorn
Preheat oven to 325 degrees F
- 12 Whole Eggs (Room Temperature)
- 3/4 Cups Sugar Plus 1/2 Cup Divided
- 1/4 Cup Cornstarch
- 1/4 Cup White Rice Flour
- 1/4 Cup Tapioca Flour
- 1/4 Cup Potato Starch
- 1-1/2 Teaspoons Cream Of Tarter
- 3/4 Teaspoons Salt
- 1 Teaspoon Pure Vanilla Extract
- 1/2 Teaspoon Almond Extract
cream puff - Chocolate Gluten Free Cream Puffs
By tinathorn
1. Line a baking sheet with a silicone baking mat
- 1 cup milk of choice (full-fat 2%, 1% or non-fat)
- 8 Tablespoon (1/2 cup/1 stick) unsalted butter, cut into pieces
- 1/2 teaspoon salt
- 2/3 cup Carla's Gluten-Free All-Purpose Flour Blend Recipe
- 1/4 cup gluten-free unsweetened cocoa powder (I used Hershey's)
- 3 large eggs
- The Perfect Sweetened Whipped Cream
- Smucker's Hot Fudge (optional)
pasta - Cauli-power Fettuccine "Alfredo" vegan
By tinathorn
Add cauliflower florets in a large pot and cover with water
- 4 heaping cups cauliflower florets (1 small/medium cauliflower)
- 1/2 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic (from 2 med/lg cloves)
- 1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice)
- 1/4 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon onion powder
- 1/4-1/2 teaspoon garlic powder
- 3/4 teaspoon fine grain sea salt, or to taste
- 1/4-1/2 teaspoon pepper, to taste
- Fettuccine pasta of choice (I used one (8-oz) box of Eden Organic Spelt Ribbons)
- Fresh parsley, for garnish