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Recipes
Paleo Spicy Korean-Style Stir-Fried Beef
By ROBandSEAN
We set out to create a simple beef stir-fry inspired by the flavors of kimchi, a traditional Korean dish of spicy f...
- ¼ cup coconut aminos
- 2 tablespoons lime juice
- 2 teaspoons fish sauce
- 1 ½ teaspoons tapioca flour
- STIR-FRY
- 2 teaspoons lime juice
- 1 teaspoon coconut aminos
- 1 pound flank steak, trimmed and sliced thin against grain into 2-inch-long pieces
- 5 scallions, white parts minced, green parts sliced thin on bias
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoons red pepper flakes
- 3 teaspoons coconut oil, melted
- 3 carrots, peeled and sliced 1/4 inch thick on bias
- 1 small head napa cabbage (1 1/2 pounds), cored and cut into 1-inch pieces
INSTANT POT + CROCKPOT SUNSHINE LEMON CHICKEN CHOWDER
By ROBandSEAN
1. Add the olive oil to an electric pressure cooker
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon kosher salt, divided
- ½ teaspoon turmeric
- 1 cup chopped celery
- 1 ½ pounds baby potatoes, halved or quartered
- 1 small head cauliflower, separated into florets
- 4 cups chicken stock
- 1 ½ pounds boneless, skinless chicken breasts or thigh
- 1-2 tablespoons freshly squeezed lemon juice
- ⅓ cup full fat coconut milk (from a can)
- Chopped fresh parsley and freshly ground pepper to taste
Peach Mojitos
By ROBandSEAN
Pour a tall glass of this perfectly sweet cocktail flavored with the juice of ripe peaches and a fresh hint of mint
- 3 cups coarsely chopped peeled ripe peaches (about 1 pound)
- 1 teaspoon grated lime rind
- 1 cup fresh lime juice (about 4 large limes)
- 3/4 cup sugar
- 1/2 cup packed mint leaves
- 2 cups white rum
- 4 cups club soda, chilled
- Crushed ice
- Mint sprigs (optional)
flourless chocolate cake
By ROBandSEAN
Heat oven to 350° F
- 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
- 1/4 cup unsweetened cocoa powder, plus more for the pan
- 1 1/4 cups heavy cream
- 8 ounces bittersweet chocolate, chopped
- 5 large eggs
- 1 cup granulated sugar
- 1/2 cup crème fraîche or sour cream
- 1/4 cup confectioners’ sugar, plus more for dusting
PALEO PUMPKIN PIE COOKIES (VEGAN, GRAIN-FREE)
By ROBandSEAN
Egg- and grain-free these cookies are lightly sweetened with pure maple syrup, and loaded with nutrient-rich pumpki...
- 1 cup creamy almond butter
- 1/2 cup pumpkin puree
- 1/4 cup pure maple syrup (or sweetener of choice)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- optional: 1/2 cup dark chocolate chips
White Chocolate Cranberry Blondies Recipe
By ROBandSEAN
Directions In a microwave, melt butter; stir in brown sugar
- FROSTING:
- 3/4 cup butter, cubed
- 1-1/2 cups packed light brown sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/2 cup dried cranberries
- 6 ounces white baking chocolate, coarsely chopped
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 tablespoon grated orange peel, optional
- 6 ounces white baking chocolate, melted
- 1/2 cup dried cranberries, chopped
Paleo Zucchini Noodles with Avocado Cream Sauce
By ROBandSEAN
We eat zucchini noodles a lot in my house
- 5 large zucchinis, washed
- 1 Tbsp. bacon fat or tallow
- SAUCE
- 1 large (or 2 small) avocados, pit removed
- 15 fresh basil leaves
- 1 tsp. sea salt + a few dashes to salt the zucchini with
- 1/2 tsp. ground pepper
- 3 cloves garlic, crushed
- 2 Tbsp. extra virgin olive oil
- 1/2 lemon, squeezed
blueberry pound cake
By ROBandSEAN
Preparation Preheat oven to 350°
- 2 cups granulated sugar
- 1/2 cup light butter
- 1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
- 3 large eggs
- 1 large egg white
- 3 cups all-purpose flour, divided
- 2 cups fresh or frozen blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-ounce) carton lemon low-fat yogurt
- 2 teaspoons vanilla extract
- Cooking spray
- 1/2 cup powdered sugar
- 4 teaspoons lemon juice
Fresh Pear Cake with Blue Cheese
By ROBandSEAN
Preparation Preheat oven to 350°
- 2/3 cup sugar
- 1 cup (4 ounces) crumbled blue cheese, divided
- 2 tablespoons stick margarine
- 1/3 cup skim milk
- 2 egg whites
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- Vegetable cooking spray
- 2 cups thinly sliced peeled pear (about 3 medium)
- 1/4 cup all-purpose flour
- 3 tablespoons sugar
- .
Herbed Zucchini Soup
By ROBandSEAN
This is one of the few soups that make the cut in summer
- 3 cups vegetable broth
- 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
- 1 tablespoon chopped fresh tarragon or dill, or 1 teaspoon dried
- 3/4 cup shredded reduced-fat Cheddar cheese, (3 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper