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Recipes
Brkfst: Huevos Rancheros Bake
By Dski
Stir salsa ingredients in bowl to blend
- Avocado Salsa:
- Olive or canola oil
- 1 large onion, diced
- 6 – 8 cloves garlic, minced
- 1 tablespoon cumin
- 1 28-ounce can whole tomatoes, chopped with juices {you can use pre-diced if you prefer}
- 2 15-ounce cans black beans, drained and rinsed
- 1 tablespoon canned chopped chipotle peppers
- 8 corn tortillas
- 8 large eggs
- 12 ounces Monterey Jack cheese, shredded
- 2 avocados, pitted and diced
- Handful chopped fresh cilantro
- 3 green onions, minced
- Juice of 2 limes
Quick Easy Vegan Gluten Free Mac N Cheese
By Dski
Place all ingredients except the fresh herbs into your blender and puree until smooth and creamy
- 1 cup raw cashews, soaked in filtered water for 2 hours and drained (soaking is optional)
- 1/4 cup fresh lemon juice
- 1/4 cup apple cider vinegar
- 2 dates soaked in 1 1/2 cups of filtered water and then pitted
- 1/2 cup date soak water (disgard the rest of soak water or add it to a smoothie)
- 2 - 4 large cloves garlic
- 2 Tbsp red onion
- 1 1/2 Tbsp Herbamare
- 1 Tbsp fresh continental parsley chopped finely
- 1/2 tsp fresh dill chopped finely
- 1 Tbsp green onions chopped finely
Pork: Paleo Smothered Pork Chops
By Dski
This little number took no time to fix
- Ingredients
- 4-6 pork chops (3/4 to 1 inch thick)
- 1/2 cup almond flour
- 2 tbs. coconut flour
- 1 tbs. garlic powder
- 1 tbs. onion powder
- 1/4 tsp. black pepper
- 1 tsp. salt
- 1/4 tsp. smoked paprika
- 1/2 tsp. chipotle powder or cayenne pepper
- 1/2 cup coconut or olive oil
- 1-2 large sweet onions- sliced
- 1 cup chicken stock
- 1/2 cup coconut milk
W30/B: Paleo Butternut Squash, Kale & Ground Beef Breakfast Bowl
By Dski
In a heavy skillet set over medium high heat melt a little bit of coconut oil
- 1/2 small onion, finely diced
- 1-2 button mushrooms, chopped
- 150 g lean ground grass fed beef
- Salt and pepper to taste
- Large handful of baby spinach
- 1/4 large butternut squash, cooked and cooled (that’s about 1 1/2 cup)
- 1/4 cup full fat coconut milk
- 1 tsp garam masala
- 1/2 tsp spicy curry
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1-2 tbsp organic toasted coconut shavings
- 1-2 tbsp full fat coconut milk
Aptzr: Guacamole
By Dski
Take the avocado cut across the center and split in halves
- 4 Ripe Avocados
- 2 Limes, juiced
- 1 Roma Tomato, diced
- 1 Small Red Onion, diced
- 1 Jalapeno, deseeded and diced
- 1/2 cup Cilantro, chopped
- 1 tsp Ground Cumin
- 1 tsp Fresh Ground Black Pepper
- Kosher Salt to Taste
Salad: Tabouli Salad
By Dski
Place bulgur in bowl and pour the boiling water over it
- 1 cup bulgur
- 2 cups boiling water
- 3 tomatoes, chopped
- 1 medium cucumber,
- chopped
- 6 green onions,
- chopped
- 3 cloves garlic, minced
- ½-1 cup fresh parsley,
- chopped
- ½ cup fresh mint,
- chopped
- 1 whole lemon, juiced
- or 2 - 4 tbsps lemon
- juice
- salt, to taste
- pepper, to taste
- 1-2 cups beans,
- optional
Soup: Thai Chicken Soup
By Dski
In a large saucepan over medium heat, heat peanut oil
- 2 teaspoons peanut oil
- 2 cloves garlic, thinly sliced
- 2 tablespoons grated fresh ginger root 1/4 cup chopped lemon grass
- 2 teaspoons crushed red pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 skinless, boneless chicken breast halves - cut into thin strips
- 1 onion, thinly sliced
- 2 cups bok choy, shredded 4 cups water 1 (10 ounce) can coconut milk
- 1/4 cup fish sauce
- 1/4 cup chopped fresh cilantro
Chick: Chinese: Chicken and Mango Spring Rolls
By Dski
First, whisk the marinade ingredients in a small bowl
- Marinade:
- 12 sheets rice paper 1/2 lb.
- 1 1/2 lb cooked chicken breasts, cut into thin strips
- 1 small mango, peeled, thinly sliced
- 1 cup thin red pepper strips
- 2 green onions, finely chopped
- 1/2 cup cilantro leaves
- 1 C Steamed Bok choy
- Fresh Mint
- 2 Tbsp. olive oil
- 2 Tbsp. mango nectar or juice
- 1 tsp. dark soy sauce
- 2 Tbsp. rice vinegar
- 5 cloves of garlic
- 1 onion, roughly chopped
- 1 tsp. salt
- 1 tsp. ground chipotle pepper
- 1 tsp. light brown or palm sugar
- ~ Juice of one lime
- ~ Freshly ground pepper to taste
- Dipping sauce
- 3 Tbsp. mango nectar or juice
- 3 Tbsp. fresh lime juice
- 1 Tbsp. dark soy sauce
- 1/2 tsp. minced ginger
- ~ Light brown or palm sugar, to taste
Baked: Crisps: Gluten Free Peach Crisp
By Dski
Place peach slices in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot; toss to incorporate all ingr
- 6 large peaches, sliced
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 3 tablespoons arrowroot powder
- 1 1/2 cups blanched almond flour
- 1/2 teaspoon celtic sea salt
- 1/4 cup grapeseed oil
- 1/4 cup agave nectar
Chick: Pecan Crusted Chicken
By Dski
Pre heat oven to 350. In a medium sized mixing bowl blend together the mustard and honey
- Pecan Crusted Chicken
- 4 chicken breasts
- 1/2 cup organic spicy brown mustard
- 2 tbsp raw organic honey
- 1 cup pecans
- sea salt