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Recipes
Gingerbread Breakfast Souffle with Cinnamon Spiced Bananas | Primally Inspired
By mdancause
Preheat your oven to 350 degrees
- 4 free- range, eggs, eggs and yolks separated
- 2 T coconut oil or grass-fed butter, melted
- 1 T molasses or sweetener of choice (or you can leave out for a sugar-free option and just let the banana(s) be your sweetener)
- 1 tsp pure vanilla
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 banana, thinly sliced (if you desire a sweeter souffle, use 2 sliced bananas)
- 1/2 tsp additional cinnamon
Almond Butter
By mdancause
Place 4 cups of almonds in food processor
- 4 cups almonds
- 1/2-1 tsp salt
Applesauce
By mdancause
1. Peel those apples as skins are bitter and lame
- Apples, up to a dozen
- Cinnamon
Chocolate Coconut Bars
By mdancause
Warm coconut oil until it is liquid
- 2 c. shredded unsweetened coconut
- 1/4 c. coconut oil
- 1/4 c. honey
- 1/4 t. kosher salt
- 1/2 c. chocolate chips (I used diary free ones)
Crustless Spinach Quiche
By mdancause
Add a 9 inch unbaked pie shell to add a crust swop spinach for other ingredients to suite your taste
- 1 10 oz package of frozen spinach
- 8 oz shredded cheese (cheddar)
- 2 beaten eggs
- 1 cup milk
- 2 tbsp flour
- 1/2 tsp salt
- dash of pepper
Fruit pizza (Paleo)
By mdancause
Pre heat oven to 350 degrees
- Crust:
- 1 1/4 cup almond flour, 1/4 cup coconut flour, 2 TBSP arrow root
- 1/2 tsp baking soda, 1/8 sea salt,
- Wet ingredients:
- 1 egg, 2 tsp vanilla extract, 1/2 tsp lemon extract, 1 TBSP almond extract
- 1/3 cup pure maple syrup
- 3 TBSP coconut oil melted
- fresh fruit of choice, 2 sheets of parchment paper and coconut oil spray
- Sauce: 1 can coconut milk, 1/4 cup coconut butter, 1/4 cup honey, 1 TBSP maple syrup, 2 TBSPghee (or butter if you choose) 1 TBSP pure vanilla extract
Shepherd’s Pie (paleo)
By mdancause
Directions: 1. Make the Topping: Cook the cauliflower according to the package directions until it’s very soft, b...
- Topping:
- 1 large bag frozen cauliflower florets, defrosted
- 1/4 cup coconut milk
- 1/2 tablespoon coconut oil
- salt & pepper to taste
- paprika for garnish
- Meat Filling:
- 1 1/2 tablespoons coconut oil
- 1 medium onion, diced (about 1 cup)
- 2 carrots, peeled and finely diced (about 1 cup)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 pounds ground lamb
- salt and black pepper, to taste
- 1 tablespoon tomato paste
- 1 cup beef or chicken broth
- 1 teaspoon coconut aminos
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme leaves
- 3 egg whites
- paprika, for garnish
No bake chocolate mint cookies
By mdancause
Put the walnuts into you food processor and blitz on the fastest setting until a fine meal is made
- 1 cup walnuts
- 1 cup medjool dates
- 1 cup shredded coconut
- 1 teaspoon peppermint extract
- 1 tablespoon maple syrup
- 1 block 70% dark chocolate
Chicken Salad with Roasted Bell Pepper in Avocado Cups (paleo)
By mdancause
To Roast Bell Peppers: Preheat oven to 45o degrees
- Mustard Herb Dressing:
- skinless chicken breasts (about 2 pounds total)
- 4 bay leaves
- 1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here)
- 2 garlic cloves, finely chopped
- 1/2 cup unsalted, roasted almonds, finely chopped
- 1/2 large red onion, diced
- 1/2 a bunch asparagus, roasted and diced into small pieces**
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley chopped
- 2 roasted bell peppers (red or yellow peppers), skin removed and diced (recipe below)*
- salt and pepper to taste
- 1/3 cup fresh parsley, tightly packed
- 1/3 cup fresh basil, tightly packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon gluten-free Dijon mustard
- 1 teaspoon minced garlic
- 1/4 teaspoon sea salt
- 1/4 cup extra-virgin olive oil
- fresh ground pepper to taste
Chocolate Pumpkin Pecan Macaroons (Paleo)
By mdancause
Instructions Combine your coconut, pecan flour, cocoa powder, cinnamon and salt in a bowl and mix well Add in you
- 1 cup unsweetened shredded coconut
- 1/4 cup pecan flour (or almond flour)
- 1/4 cup cocoa powder
- 1/4 cup pumpkin puree
- 1/4 cup raw organic honey
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- pinch of salt